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What
is the distribution of the nutrient content of meals and snacks
served in a typical week, overall, by age served, and by type of
provider?
Distribution
and average nutrient content for each type of meal and snack
served in a typical week
Degree
to which meals served meet the Dietary Guidelines for Americans,
the CACFP meal patterns, and Healthy Eating Index guidelines
Distribution
and variety of types of foods served by meal/snack occasion in a
typical week
Foods
that are served most frequently
Foods
that are the main sources of calories, key nutrients, sodium,
and solid fats and added sugars (SoFAS)
Frequency
that fresh produce and whole grains are served
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Menu
Survey
Meal
Observation Form
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What
are providers’ menu planning practices, overall, and by
type of provider?
Food
preparation & storage equipment and capacity
Provider
policies and practices related to food allergies and other
dietary needs
Entity
that creates the menus (e.g., providers, sponsors, other) and
nutrition training of planners
Percent
of providers using cycle menus and nature of these cycles (e.g.,
distribution, average length)
Percent
of providers doing nutrient analysis of meals and tools used to
do so
Percent
of providers participating in School Breakfast Program (SBP),
National School Lunch Program (NSLP)
Percent
of providers with afterschool programs and percent participating
in afterschool snack and/or at-risk supper program.
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Provider
Web Survey
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What
are providers’ meal purchasing practices, overall, and by
type of provider?
Sources
of foods for meals and snacks (e.g., retail, farmers markets,
co-ops)
How
is food transported (e.g. delivery, provider vehicle)
Types
of people responsible for food purchases and variation by
provider type
Frequency
of use of sources by provider type
If
multiple sources, frequency of use of different types of sources
by provider type
If
multiple sources, types of food (entrees, fruits and vegetables,
etc.) typically obtained at each source by provider type
Processes
of documenting purchases and meal counts by provider type and
types of people responsible for these activities
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Provider
Web Survey
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What
are providers’ food service practices, overall and by type
of provider?
Ways
in which meals are served (e.g., family style, plated, offer
versus serve, etc.)
Length
of time participants have to eat by type of meal or snack
Policies
and practices on receiving seconds for meals & snacks, &
for declining foods when served
Policies
about and frequency of children bringing meals/snacks from home
Policies
and practices related to serving water
Policies
and practices on food safety, frequency of use, & variation
by provider characteristic
Number
of providers with systems in place to trace a product being
recalled
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Provider
Web Survey
Menu
Survey
Meal
Observation Form
Environmental
Observation Form
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What
are providers’ wellness policies and practices, overall and
by type of provider?
Policies
and practices on frequency and amount of time participants are
provided with opportunities for physical activities
Policies
and practices about types of physical activities offered
Amount
of time spent on sedentary activities and, of this, amount that
is “screen time”
Comparison
of physical activity levels with Institute of Medicine (IOM) and
other recommendations (e.g., Let’s Move Child Care, Caring
for our Children), as appropriate
Infant
active opportunities and sedentary opportunities
Barriers
to physical activity (e.g. access to outdoor play space) and how
they impact the quantity and type of physical activities by
overall and by type of barrier (e.g., transient vs. more
permanent barriers)
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Provider
Web Survey
Environmental
Observation Form
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What
are infant feeding patterns and how do they align with the
American Academy of Pediatrics (AAP) recommendations (only in
CACFP child care environment)?
Distribution
and variety of types of foods served by meal/snack occasion in a
typical week
Foods
that are served most frequently
Percent
of infants under 6 months and under 4 months of age served any
solids.
Percent
of infants under 12 months old served juice
Percent
of infants consuming breastmilk, percent of infants consuming
formula, and percent consuming a combination of formula and
breastmilk
Whether
the center has necessary facilities to enable infants to consume
breastmilk brought from home
Whether
breastmilk is being stored and prepared according to food safety
guidelines
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Provider
Web Survey
Menu
Survey
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What
is the food and nutrient intake of children in CACFP child care
centers during child care days and non-child care days by
provider type?
Mean
numbers of MyPlatea
servings consumed from each food group within child care day and
total for the day, overall by age of child and by type of
provider
Comparison
of MyPlate servings consumed during child care day with CACFP
standards; overall by age of child and by type of provider
Comparison
of intake levels to Dietary Reference Intakes (DRIs) overall by
age of child and type of provider, and for those who bring food
from home
Proportion
of daily mean nutritional intake from CACFP meals overall by age
of child and type of provider
Percent
of children at risk of inadequate intakes for specific nutrients
Mean
scores on the Healthy Eating Index for meal participants
Amount
of water served during meals and whether water is available
during non-meal times
Frequency
of participants bringing food from home, reasons for doing so
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Child
Food Diary
Menu
Survey
Meal
Observation Form
Standing
Height & Weight Form
Environmental
Observation Form
Parent
Interview
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What
is the weight status of CACFP participants and activity level and
participation in assistance programs as reported by parents?
BMI
Percentage
overweight
Percentage
underweight
Activity
level as reported by parents.
Food
assistance participation: Supplemental Nutrition Assistance
Program (SNAP); Special Supplemental Nutrition Program for
Women, Infants, and Children (WIC); NSLP/SBP; emergency food
Medicaid/Children’s
Health Insurance Program (CHIP) participation
Temporary
Assistance for Needy Families (TANF) participation
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Standing
Height & Weight Form
Parent
Telephone Interview
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What
is the food intake of infants in CACFP child care centers during
the child care day?
Mean
ounces of formula consumed per hour
Mean
ounces of breastmilk consumed per hour
Mean
ounces of juice consumed
Mean
ounces of water consumed
Distribution
and variety of types of foods consumed in child care centers
Foods
that are eaten most frequently
Percent
of infants under 6 months and under 4 months of age consuming
any solids.
Percent
of infants consuming breastmilk, percent of infants consuming
formula, and percent consuming a combination of formula and
breastmilk
Frequency
of infants bringing food from home, reasons for doing so
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Infant
Food Intake Form
Menu
Survey
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What
is the feasibility of measuring children‘s dietary intake
during child care days and non-child care days and measuring
children’s BMI in family day care homes (FDCH) receiving
CACFP?
Conducted
in a small, purposive sample of FDCHs
Discuss
feasibility and issues involved in measuring dietary intake,
including feasibility of recruiting parents
Discuss
feasibility and issues involved in measuring children’s
BMI
Discuss
issues that arose in conducting menu survey and meal
observations
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Menu
Survey
Meal
Observation Form
Standing
Height & Weight Form
Child
Food Diary
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What
are the costs of producing an average CACFP meal or snack by type
of meal/snack?
Average
reported and full cost of each type of meal and snack, overall
and by provider type
Composition
of the average reported costs and full costs including
administrative costs
Relationship
between costs and provider characteristics (e.g., meals served,
size, enrollment growth, revenue, participant income and other
demographics)
Relationship
between meal/snack cost and use of fresh produce
Relationship
between costs of production and the types of foods served by
CACFP providers to meet CACFP Meal patterns
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Center
Director Cost Interview
Sponsor
Cost Interview
Center
Foodservice Cost Interview
Menu
survey
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What
is the relationship of costs to CACFP reimbursements and other
revenues?
Percent
that receive additional resources for meals/snacks (e.g.,
donations, state augmentation of rates)
Relationship
between meal/snack production costs and CACFP reimbursements
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Center
Director Cost Interview
Sponsor
Cost Interview
Center
Foodservice Cost Interview
Menu
survey
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At
the individual level, how much and what types of food are wasted?
Amount
of food not eaten from individual meals by type of food, food
group and type of meal/snack
Amount
of food not eaten from individual meals by participant
characteristic (e.g., age, gender)
Nutritional
value of food served but not eaten
Relationship
between characteristics of the food environment (e.g. time of
meal) and the degree to which fruits and vegetables are not
consumed
Relationship
between plate waste, the timing and length of the meal, and the
timing of physical activities
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Meal
Observation Form
Menu
survey
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At
the center level, what happens to food that is not eaten during
meals and snacks by CACFP participants?
Amount
of food left over after meals are served
Uses
of food left over from meals (served again, taken home by staff,
etc.)
Amount
of food left over from meals that is discarded
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Classroom
Waste Observation Form
Center
Foodservice Cost Interview
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