CalorieRangesAge/Gradegroupsmust beusedTrans Fat(<0.5g/svg)Signagemust bevisible tostudents1 cup leafygreenscounts 1/2cup VVegetableSubgroupDarkGreen1/4 c.dried fruitequals 1/2c. fruitLunchO vs S isrequired atHigh SchoolSodium(Target1)LunchMustchoose aFruit or VegSaturatedFat (<10%of totalcalories)FoodBasedMenuPlanningOct 2017Pre-K isCACFPmeal ptrnsVegetableSubgroupRed/OrangeVegetableSubgroupStarchyBreakfastMin. dailyserving of1 cup fruitAll grainsoffered mustbe wholegrain richFluid Milkmust beoffered atLunchVegetableSubgroupBeans/Peas(Legumes)Fluid Milkmust beoffered atBreakfastUse theFoodBuyingGuideUse CNlables orproductanalysisPotableWater mustbe availablein cafeteriaVegetableSubgroupOtherCalorieRangesAge/Gradegroupsmust beusedTrans Fat(<0.5g/svg)Signagemust bevisible tostudents1 cup leafygreenscounts 1/2cup VVegetableSubgroupDarkGreen1/4 c.dried fruitequals 1/2c. fruitLunchO vs S isrequired atHigh SchoolSodium(Target1)LunchMustchoose aFruit or VegSaturatedFat (<10%of totalcalories)FoodBasedMenuPlanningOct 2017Pre-K isCACFPmeal ptrnsVegetableSubgroupRed/OrangeVegetableSubgroupStarchyBreakfastMin. dailyserving of1 cup fruitAll grainsoffered mustbe wholegrain richFluid Milkmust beoffered atLunchVegetableSubgroupBeans/Peas(Legumes)Fluid Milkmust beoffered atBreakfastUse theFoodBuyingGuideUse CNlables orproductanalysisPotableWater mustbe availablein cafeteriaVegetableSubgroupOther

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