All grainsoffered mustbe wholegrain richVegetableSubgroupStarchyBreakfastMin. dailyserving of1 cup fruitVegetableSubgroupDarkGreenCalorieRangesOct 2017Pre-K isCACFPmeal ptrnsUse theFoodBuyingGuideSodium(Target1)SaturatedFat (<10%of totalcalories)VegetableSubgroupOtherSignagemust bevisible tostudentsFoodBasedMenuPlanningUse CNlables orproductanalysisAge/Gradegroupsmust beusedTrans Fat(<0.5g/svg)PotableWater mustbe availablein cafeteriaLunchO vs S isrequired atHigh SchoolFluid Milkmust beoffered atBreakfastFluid Milkmust beoffered atLunchVegetableSubgroupBeans/Peas(Legumes)1/4 c.dried fruitequals 1/2c. fruitVegetableSubgroupRed/Orange1 cup leafygreenscounts 1/2cup VLunchMustchoose aFruit or VegAll grainsoffered mustbe wholegrain richVegetableSubgroupStarchyBreakfastMin. dailyserving of1 cup fruitVegetableSubgroupDarkGreenCalorieRangesOct 2017Pre-K isCACFPmeal ptrnsUse theFoodBuyingGuideSodium(Target1)SaturatedFat (<10%of totalcalories)VegetableSubgroupOtherSignagemust bevisible tostudentsFoodBasedMenuPlanningUse CNlables orproductanalysisAge/Gradegroupsmust beusedTrans Fat(<0.5g/svg)PotableWater mustbe availablein cafeteriaLunchO vs S isrequired atHigh SchoolFluid Milkmust beoffered atBreakfastFluid Milkmust beoffered atLunchVegetableSubgroupBeans/Peas(Legumes)1/4 c.dried fruitequals 1/2c. fruitVegetableSubgroupRed/Orange1 cup leafygreenscounts 1/2cup VLunchMustchoose aFruit or Veg

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