SaturatedFat (<10%of totalcalories)CalorieRangesVegetableSubgroupStarchyAge/Gradegroupsmust beusedFluid Milkmust beoffered atBreakfastLunchO vs S isrequired atHigh School1/4 c.dried fruitequals 1/2c. fruitFoodBasedMenuPlanningSodium(Target1)1 cup leafygreenscounts 1/2cup VFluid Milkmust beoffered atLunchUse CNlables orproductanalysisVegetableSubgroupRed/OrangeAll grainsoffered mustbe wholegrain richOct 2017Pre-K isCACFPmeal ptrnsLunchMustchoose aFruit or VegPotableWater mustbe availablein cafeteriaBreakfastMin. dailyserving of1 cup fruitVegetableSubgroupBeans/Peas(Legumes)VegetableSubgroupOtherSignagemust bevisible tostudentsVegetableSubgroupDarkGreenTrans Fat(<0.5g/svg)Use theFoodBuyingGuideSaturatedFat (<10%of totalcalories)CalorieRangesVegetableSubgroupStarchyAge/Gradegroupsmust beusedFluid Milkmust beoffered atBreakfastLunchO vs S isrequired atHigh School1/4 c.dried fruitequals 1/2c. fruitFoodBasedMenuPlanningSodium(Target1)1 cup leafygreenscounts 1/2cup VFluid Milkmust beoffered atLunchUse CNlables orproductanalysisVegetableSubgroupRed/OrangeAll grainsoffered mustbe wholegrain richOct 2017Pre-K isCACFPmeal ptrnsLunchMustchoose aFruit or VegPotableWater mustbe availablein cafeteriaBreakfastMin. dailyserving of1 cup fruitVegetableSubgroupBeans/Peas(Legumes)VegetableSubgroupOtherSignagemust bevisible tostudentsVegetableSubgroupDarkGreenTrans Fat(<0.5g/svg)Use theFoodBuyingGuide

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