SaturatedFat (<10%of totalcalories)Use theFoodBuyingGuidePotableWater mustbe availablein cafeteriaVegetableSubgroupDarkGreen1 cup leafygreenscounts 1/2cup VOct 2017Pre-K isCACFPmeal ptrnsSodium(Target1)FoodBasedMenuPlanningVegetableSubgroupBeans/Peas(Legumes)Use CNlables orproductanalysisLunchMustchoose aFruit or VegFluid Milkmust beoffered atBreakfastLunchO vs S isrequired atHigh SchoolAge/Gradegroupsmust beusedVegetableSubgroupOtherVegetableSubgroupStarchyTrans Fat(<0.5g/svg)All grainsoffered mustbe wholegrain richCalorieRangesFluid Milkmust beoffered atLunch1/4 c.dried fruitequals 1/2c. fruitVegetableSubgroupRed/OrangeSignagemust bevisible tostudentsBreakfastMin. dailyserving of1 cup fruitSaturatedFat (<10%of totalcalories)Use theFoodBuyingGuidePotableWater mustbe availablein cafeteriaVegetableSubgroupDarkGreen1 cup leafygreenscounts 1/2cup VOct 2017Pre-K isCACFPmeal ptrnsSodium(Target1)FoodBasedMenuPlanningVegetableSubgroupBeans/Peas(Legumes)Use CNlables orproductanalysisLunchMustchoose aFruit or VegFluid Milkmust beoffered atBreakfastLunchO vs S isrequired atHigh SchoolAge/Gradegroupsmust beusedVegetableSubgroupOtherVegetableSubgroupStarchyTrans Fat(<0.5g/svg)All grainsoffered mustbe wholegrain richCalorieRangesFluid Milkmust beoffered atLunch1/4 c.dried fruitequals 1/2c. fruitVegetableSubgroupRed/OrangeSignagemust bevisible tostudentsBreakfastMin. dailyserving of1 cup fruit

Recognizing Reimbursable Meals - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
  1. Saturated Fat (<10% of total calories)
  2. Use the Food Buying Guide
  3. Potable Water must be available in cafeteria
  4. Vegetable Subgroup Dark Green
  5. 1 cup leafy greens counts 1/2 cup V
  6. Oct 2017 Pre-K is CACFP meal ptrns
  7. Sodium (Target 1)
  8. Food Based Menu Planning
  9. Vegetable Subgroup Beans/Peas (Legumes)
  10. Use CN lables or product analysis
  11. Lunch Must choose a Fruit or Veg
  12. Fluid Milk must be offered at Breakfast
  13. Lunch O vs S is required at High School
  14. Age/Grade groups must be used
  15. Vegetable Subgroup Other
  16. Vegetable Subgroup Starchy
  17. Trans Fat (<0.5g/svg)
  18. All grains offered must be whole grain rich
  19. Calorie Ranges
  20. Fluid Milk must be offered at Lunch
  21. 1/4 c. dried fruit equals 1/2 c. fruit
  22. Vegetable Subgroup Red/Orange
  23. Signage must be visible to students
  24. Breakfast Min. daily serving of 1 cup fruit