Signagemust bevisible tostudentsSodium(Target1)1 cup leafygreenscounts 1/2cup VPotableWater mustbe availablein cafeteriaVegetableSubgroupStarchyVegetableSubgroupDarkGreenCalorieRangesUse theFoodBuyingGuideTrans Fat(<0.5g/svg)All grainsoffered mustbe wholegrain richSaturatedFat (<10%of totalcalories)FoodBasedMenuPlanningLunchO vs S isrequired atHigh SchoolAge/Gradegroupsmust beusedVegetableSubgroupRed/OrangeOct 2017Pre-K isCACFPmeal ptrnsVegetableSubgroupBeans/Peas(Legumes)Fluid Milkmust beoffered atBreakfastLunchMustchoose aFruit or VegFluid Milkmust beoffered atLunchUse CNlables orproductanalysisBreakfastMin. dailyserving of1 cup fruit1/4 c.dried fruitequals 1/2c. fruitVegetableSubgroupOtherSignagemust bevisible tostudentsSodium(Target1)1 cup leafygreenscounts 1/2cup VPotableWater mustbe availablein cafeteriaVegetableSubgroupStarchyVegetableSubgroupDarkGreenCalorieRangesUse theFoodBuyingGuideTrans Fat(<0.5g/svg)All grainsoffered mustbe wholegrain richSaturatedFat (<10%of totalcalories)FoodBasedMenuPlanningLunchO vs S isrequired atHigh SchoolAge/Gradegroupsmust beusedVegetableSubgroupRed/OrangeOct 2017Pre-K isCACFPmeal ptrnsVegetableSubgroupBeans/Peas(Legumes)Fluid Milkmust beoffered atBreakfastLunchMustchoose aFruit or VegFluid Milkmust beoffered atLunchUse CNlables orproductanalysisBreakfastMin. dailyserving of1 cup fruit1/4 c.dried fruitequals 1/2c. fruitVegetableSubgroupOther

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