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