Alignment Progression

Environments—Personal Care Routines-Meals and Snacks-Milk and Food

WAC

Center WAC170-295-3140

What kind of milk can I serve?

(1) Only pasteurized milk or pasteurized milk products can be served to children in your care.

(2) Nondairy milk substitutes may be served only with written permission of the child's parent for children over the age of twelve months.

(3) The amount of required milk fat in the milk product is determined by the child's age:

If the age of the child is: / Then the fat content of the milk must be:
(a) Under 12 months / Full strength formula or full strength breast milk unless there is specific written instructions from a licensed health care provider.
(b) Between 12 months and 24 months / Full strength whole milk or breast milk unless there is specific written instruction from a licensed health care provider.
(c) Over 24 months / With or without fat content of providers or parents choice.

FHWAC 170-296A-7500 Food must meet USDA guidelines.

The licensee must provide meals and snack foods to children in care according to the current edition of the U.S. Department of Agriculture (USDA) - Child and adult care food program (CACFP) charts for the ages of children in the licensee's care.

FH WAC 170-296A-7600 Serving milk.

(1) The licensee must serve milk according to the ages of the children in care. The licensee is responsible to serve:

(a) Breast milk or formula to children from birth to twelve months old. The parent or guardian may request breast milk or formula be served to their child after the child turns twelve months of age.

(b) Whole pasteurized milk to children from twelve months through twenty-four months old if the child is ready to be served whole milk.

(c) Pasteurized milk or pasteurized milk product to children over twenty-four months old.

(2) Variations of subsection (1)(a), (b), or (c) of this section require a written statement from the child's health provider.

Combined Proposed New Language:

Food and beverages must meet USDA guidelines.

(1) Meals and snack foods and beverages must be provided according to the most current editions of the U.S. Department of Agriculture (USDA) Child and Adult Care Food Program (CACFP)meal patterns for the ages of children in care and the USDA Crediting Handbook for CACFP which describes the foods and beverages that can be served to meet the meal pattern requirements.

(2) Sugary drinks, including fruit drinks, sports drinks, sweetened tea, vitamin waters, soda and flavored milks must not be served.

(3) 100% fruit juice is limited to no more than 4 ounces for children aged 1-5 years and 6 ounces for children over age 5 per day.

Justification: The recommendation of the analysis team is to eliminate the FHC and CCC WAC and replace it with the School Age WAC 170-297-7500, which is appropriate for all settings (FHC, CCC and SA).CACFP “charts” typically refers to the CACFP meal pattern which lists out the meal and snack components. However the “meal pattern” does not specify the types of food items that are “creditable” in each meal category. So the “charts” would not specify the type of milk or any other food that is creditable. That information is in the “Creditable Food Guide”. So the terminology needs to reflect the correct document and also include a link or some way for providers not enrolled in CACFP to get this information.

Early Achievers

No progression related to the type of food served.

ECEAP

D-15 Meals and Snacks

Contractors must provide a variety of nutrient-dense foods which are rich in whole-grains, fruits, and vegetables and low in salt, fat, and sugars. Contractors must limit the amount of highly processed foods served to children.

Contractors offering sessions lasting less than three hours must provide a breakfast or lunch. An additional snack or meal must be offered when round-trip transportation extends the time children are away from home by an hour or more.

Contractors providing sessions lasting three or more hours must provide breakfast or lunch, and provide a snack.

Contractors must:

  • Participate in the USDA Child and Adult Care Food Program or National School Breakfast and Lunch Program. ECEAP funds may be used to cover meal and snack costs not covered by these programs.
  • Include parent input in menu planning.
  • Use and post menus approved by a registered or certified dietitian (C-16, C-17).
  • Incorporate cultural dietary preferences in menus.
  • Plan for individual allergy and dietary restrictions.

Justification:The first section highlighted is moved to align with the meal and snack schedule. The second highlighted section is recommended for elimination because it is covered in the licensing section.

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