VegetableSubgroupDarkGreenSodium(Target1)VegetableSubgroupRed/OrangeVegetableSubgroupOtherSaturatedFat (<10%of totalcalories)FoodBasedMenuPlanningVegetableSubgroupStarchyPotableWater mustbe availablein cafeteriaUse theFoodBuyingGuideBreakfastMin. dailyserving of1 cup fruitCalorieRangesOct 2017Pre-K isCACFPmeal ptrnsTrans Fat(<0.5g/svg)Use CNlables orproductanalysisLunchO vs S isrequired atHigh SchoolVegetableSubgroupBeans/Peas(Legumes)Fluid Milkmust beoffered atLunchSignagemust bevisible tostudentsAll grainsoffered mustbe wholegrain rich1/4 c.dried fruitequals 1/2c. fruit1 cup leafygreenscounts 1/2cup VAge/Gradegroupsmust beusedLunchMustchoose aFruit or VegFluid Milkmust beoffered atBreakfastVegetableSubgroupDarkGreenSodium(Target1)VegetableSubgroupRed/OrangeVegetableSubgroupOtherSaturatedFat (<10%of totalcalories)FoodBasedMenuPlanningVegetableSubgroupStarchyPotableWater mustbe availablein cafeteriaUse theFoodBuyingGuideBreakfastMin. dailyserving of1 cup fruitCalorieRangesOct 2017Pre-K isCACFPmeal ptrnsTrans Fat(<0.5g/svg)Use CNlables orproductanalysisLunchO vs S isrequired atHigh SchoolVegetableSubgroupBeans/Peas(Legumes)Fluid Milkmust beoffered atLunchSignagemust bevisible tostudentsAll grainsoffered mustbe wholegrain rich1/4 c.dried fruitequals 1/2c. fruit1 cup leafygreenscounts 1/2cup VAge/Gradegroupsmust beusedLunchMustchoose aFruit or VegFluid Milkmust beoffered atBreakfast

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.


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