Fluid Milkmust beoffered atBreakfastVegetableSubgroupStarchyCalorieRangesSaturatedFat (<10%of totalcalories)VegetableSubgroupDarkGreenOct 2017Pre-K isCACFPmeal ptrnsFoodBasedMenuPlanningUse theFoodBuyingGuideBreakfastMin. dailyserving of1 cup fruitUse CNlables orproductanalysisVegetableSubgroupRed/OrangeAll grainsoffered mustbe wholegrain richPotableWater mustbe availablein cafeteriaVegetableSubgroupOtherSodium(Target1)LunchMustchoose aFruit or VegAge/Gradegroupsmust beusedLunchO vs S isrequired atHigh SchoolTrans Fat(<0.5g/svg)1/4 c.dried fruitequals 1/2c. fruitFluid Milkmust beoffered atLunchVegetableSubgroupBeans/Peas(Legumes)1 cup leafygreenscounts 1/2cup VSignagemust bevisible tostudentsFluid Milkmust beoffered atBreakfastVegetableSubgroupStarchyCalorieRangesSaturatedFat (<10%of totalcalories)VegetableSubgroupDarkGreenOct 2017Pre-K isCACFPmeal ptrnsFoodBasedMenuPlanningUse theFoodBuyingGuideBreakfastMin. dailyserving of1 cup fruitUse CNlables orproductanalysisVegetableSubgroupRed/OrangeAll grainsoffered mustbe wholegrain richPotableWater mustbe availablein cafeteriaVegetableSubgroupOtherSodium(Target1)LunchMustchoose aFruit or VegAge/Gradegroupsmust beusedLunchO vs S isrequired atHigh SchoolTrans Fat(<0.5g/svg)1/4 c.dried fruitequals 1/2c. fruitFluid Milkmust beoffered atLunchVegetableSubgroupBeans/Peas(Legumes)1 cup leafygreenscounts 1/2cup VSignagemust bevisible tostudents

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