Blog
NCA Representatives Walk the Hill in Support of Child Nutrition Reauthorization
Kati Wagner and Melissa Moore, members of the NCA Board of Directors, are visiting with members of Congress this week to highlight the important work of the CACFP community.
Read MoreCopy of Turkey Five Ways
Download and print this free full color infographic from the USDA on yogurt. It includes five fantastic yogurt recipes.
Read MoreTurkey Five Ways
Download and print this free full color infographic from the USDA on turkey. It includes five fantastic turkey recipes.
Read MoreComment Requested: Information Collection for the CACFP
The NCA Board of Directors has been reviewing the USDS FNS Comment Request regarding the Information Collection for the Child and Adult Care Food Program.
Read MoreCrediting Coconut, Hominy, Corn Masa, and Corn Flour in CNP
This updated memorandum provides guidance on crediting coconut (including dried coconut), hominy, corn masa, and masa harina and clarifies how to identify popular products made from corn that can credit towards the grain requirements in the child nutrition programs (CNPs).
Read MoreNCA Response to the Serious Deficiency Process
NCA advocates for an improved Serious Deficiency process.
Read MoreGrains Ounce Equivalents Delayed
On July 1, 2019, FNS published a proposed rule, Delayed Implementation of Grains Ounce Equivalents in the Child and Adult Care Food Program (CACFP), to delay, until October 1, 2021, implementation of the requirement for crediting grains served in CACFP using ounce equivalents.
Read MoreComment Requested: Serious Deficiency Process
USDA Food and Nutrition Service has recently issued a request for information to gather detailed comments from stakeholders about the serious deficiency process in the Child and Adult Care Food Program (CACFP).Â
Read MoreCrediting Shelf-Stable, Dried and Semi-Dried Meat, Poultry, and Seafood Products in CNP
An update has been made to allow for new creditable meat options.
Read MoreCrediting Pasta Products Made of Vegetable Flour in CNP
Flexibility for crediting vegetables has been expanded to allow providers more creativity when planning meals.
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