BreakfastMin. dailyserving of1 cup fruitSodium(Target1)VegetableSubgroupDarkGreenFluid Milkmust beoffered atLunchTrans Fat(<0.5g/svg)VegetableSubgroupRed/Orange1 cup leafygreenscounts 1/2cup VFoodBasedMenuPlanningVegetableSubgroupBeans/Peas(Legumes)1/4 c.dried fruitequals 1/2c. fruitLunchO vs S isrequired atHigh SchoolOct 2017Pre-K isCACFPmeal ptrnsCalorieRangesFluid Milkmust beoffered atBreakfastSignagemust bevisible tostudentsLunchMustchoose aFruit or VegSaturatedFat (<10%of totalcalories)Use theFoodBuyingGuideVegetableSubgroupStarchyPotableWater mustbe availablein cafeteriaAll grainsoffered mustbe wholegrain richVegetableSubgroupOtherUse CNlables orproductanalysisAge/Gradegroupsmust beusedBreakfastMin. dailyserving of1 cup fruitSodium(Target1)VegetableSubgroupDarkGreenFluid Milkmust beoffered atLunchTrans Fat(<0.5g/svg)VegetableSubgroupRed/Orange1 cup leafygreenscounts 1/2cup VFoodBasedMenuPlanningVegetableSubgroupBeans/Peas(Legumes)1/4 c.dried fruitequals 1/2c. fruitLunchO vs S isrequired atHigh SchoolOct 2017Pre-K isCACFPmeal ptrnsCalorieRangesFluid Milkmust beoffered atBreakfastSignagemust bevisible tostudentsLunchMustchoose aFruit or VegSaturatedFat (<10%of totalcalories)Use theFoodBuyingGuideVegetableSubgroupStarchyPotableWater mustbe availablein cafeteriaAll grainsoffered mustbe wholegrain richVegetableSubgroupOtherUse CNlables orproductanalysisAge/Gradegroupsmust beused

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