The USDA is seeking advice on how to credit foods for the CACFP. Does gathering CN labels drive you nuts? Is there a CACFP rule out there that doesn’t make sense? Here’s your chance to have your voice heard.
Among the questions the USDA is asking are:
Is it appropriate to continue to credit foods based on the volume or weight served?
What are the benefits and negative impacts of having different crediting values for different forms of vegetables and fruits?
Should fortification play a role in determining if and how a food is credited in the Child Nutrition Programs? Why or why not?
Is the presence of certain nutrients more important than other nutrients when determining if and how a food credits in the Child Nutrition Programs? Why or why not?
Should USDA allow shelf-stable, dried or semi-dried meats to count?
Should FNS create a separate crediting standard for high protein yogurt that is different than the crediting standard for traditional yogurt for the Child Nutrition Programs?