Child and Adult Care Food Program Aligning Dietary Guidance for All (2011) / Chapter Skim
Currently Skimming:
Appendix I: Food Cost Approach and Methods
Appendix I: Food Cost Approach and Methods
Pages 239-250
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 239... ...
This appendix describes the methods the committee used to develop a set of baseline data on the cost and nutrient content of CACFP meals and then to estimate the cost and nutrient content of meals under the assumption that the recommended meal requirements are implemented. DEVELOPMENT OF THE CACFP BASELINE FOOD CLUSTERS AND COMPOSITE FOOD GROUPS Weighted composite food groups can be used to represent menus of foods offered and hence to evaluate changes to the cost and nutrient content of meals and snacks offered to program participants.
|
From page 240... ...
, weighted to reflect their frequency of use Data The basic information on food items used by CACFP comes from data prepared for the committee's use that recorded all items requested for reimbursement by family child care providers during two months: August 2009 and February 2010. The data on claims for food items offered through the program were compiled by a large CACFP claims processor that processes claims for more than 100,000 family day care providers to the central processing unit (Minute Menu Systems, LLC, 2008)
|
From page 241... ...
Initially, using specialized custom sorting and matching routines, the thousands of unique food items in the data set were sorted by meal and matched to key words used in the 133 composite foods identified by Marcoe et al. The matched food items were reviewed for accuracy.
|
From page 242... ...
Representative composite food items and meal components for infants were developed from a set of 2-week TABLE I-1 Baseline Milk Allocations for CACFP Participants 2 Years and Older Type of Milk Breakfast Lunch Snack Whole milk 10 10 10 2% milk 40 30 30 1% milk 30 20 20 Nonfat milk 20 20 20 Flavored milk 0 20 20 TABLE I-2 Approximate Distribution of Meal Components in Snacks Served in Family Day Care Homes, August 2009 and February 2010 Approximate Distribution (%) a Meal Component Fruit/vegetable/juice 61.6 (37.0)
|
From page 243... ...
For example, reduced use of fruit juice led to some substitution of whole fruit and reweighting within the total fruit composite group, although the share of orange juice remained the same among juices; and reduced use of fried potatoes led to giving increased weight to baked potatoes, corn, and green peas in the starchy vegetable group. The main ways in which the composite food groups (the composite meal components)
|
From page 244... ...
COST AND NUTRIENT ESTIMATION Baseline and Revised Composites The baseline and revised composites were used to provide proxies for representative baseline menus and revised menus. The compilation and analysis of the CACFP servings data provided the information needed to derive the cost and nutrient profiles of the food clusters, their weights, and the cost and nutrient data for the four baseline composite food groups (meal components)
|
From page 245... ...
Subsequently, as was done for costs, a nutrient profile of each of the four baseline meal components was developed based on the servings-weighted food clusters, and the same process was used for the five revised meal components. Estimated costs for the baseline and revised composite food servings were developed from the servingsweighted price data.
|
From page 246... ...
The costs of the baseline and revised components differ because of differences in the proportions of food clusters in the composites (e.g., food clusters representing dark green vegetables are weighted more heavily in the revised composites) ; and, in some cases, the foods in the clusters differ somewhat.
|
From page 247... ...
a Amt ($) a Fruit 0.42 cb 0.18c 0.5 c 0.23c 0.42 cb 0.23c 0.5 c 0.52d 0.5 cb 0.11c 0.5 c 0.12c,e Vegetable 0d 0.25 c 0.25 c Grain 0.5 oz eq 0.06 1 oz eq 0.17 0.5 oz eq 0.04 1 oz eq 0.09 0.5 oz eq 0.06 1 oz eq 0.05 Meat/meat alternate 0 0 1 oz eq 0.13 f 1.33 oz eq 0.23 1 oz eq 0.18 0.5 oz eq 0.03 1 oz eq 0.08 Milk 0.67 c 0.15 0.5 c 0.12 0.67 c 0.15 0.5 c 0.09 0.5 c 0.02 0.5 c 0.05 Total NA 0.40 NA 0.66 NA 0.65 NA 0.89 NA 0.23 NA 0.29 NOTES: Amt 5 amount; c 5 cup; NA 5 not applicable oz eq 5 ounce equivalent.
|
From page 248... ...
cBaseline cost relies on assumptions about serving amounts because current regulations specify only that children ages 12 and older may be served larger portions than required for the child meals and snacks based on their greater food needs, but no less. SOURCE: Cost data based on representative food composites and USDA/CNPP Price Database, 2003–2004 prices (USDA/CNPP, 2009)
|
From page 249... ...
2010. Child & Adult Care Food Program Meal Patterns.
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.