CalorieRanges1/4 c.dried fruitequals 1/2c. fruitFluid Milkmust beoffered atLunchSodium(Target1)Signagemust bevisible tostudentsVegetableSubgroupDarkGreenVegetableSubgroupOther1 cup leafygreenscounts 1/2cup VPotableWater mustbe availablein cafeteriaLunchMustchoose aFruit or VegTrans Fat(<0.5g/svg)LunchO vs S isrequired atHigh SchoolUse theFoodBuyingGuideVegetableSubgroupRed/OrangeOct 2017Pre-K isCACFPmeal ptrnsBreakfastMin. dailyserving of1 cup fruitAge/Gradegroupsmust beusedVegetableSubgroupStarchyAll grainsoffered mustbe wholegrain richUse CNlables orproductanalysisFoodBasedMenuPlanningVegetableSubgroupBeans/Peas(Legumes)Fluid Milkmust beoffered atBreakfastSaturatedFat (<10%of totalcalories)CalorieRanges1/4 c.dried fruitequals 1/2c. fruitFluid Milkmust beoffered atLunchSodium(Target1)Signagemust bevisible tostudentsVegetableSubgroupDarkGreenVegetableSubgroupOther1 cup leafygreenscounts 1/2cup VPotableWater mustbe availablein cafeteriaLunchMustchoose aFruit or VegTrans Fat(<0.5g/svg)LunchO vs S isrequired atHigh SchoolUse theFoodBuyingGuideVegetableSubgroupRed/OrangeOct 2017Pre-K isCACFPmeal ptrnsBreakfastMin. dailyserving of1 cup fruitAge/Gradegroupsmust beusedVegetableSubgroupStarchyAll grainsoffered mustbe wholegrain richUse CNlables orproductanalysisFoodBasedMenuPlanningVegetableSubgroupBeans/Peas(Legumes)Fluid Milkmust beoffered atBreakfastSaturatedFat (<10%of totalcalories)

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