Understanding the CACFP Grain Requirements
For a food to be creditable under the Child and Adult Care Food Program (CACFP), it must meet specific nutritional guidelines set by the USDA. For grains, this means they must be whole grain, whole grain-rich (WGR), or enriched. A common question among childcare providers is how snack items like corn chips fit into these regulations. The answer is that some corn chips are creditable, while many are not. The key to determining a chip's status lies in its ingredients and how the corn was processed.
Nixtamalized Corn: The Game Changer
A significant factor in crediting corn chips is a process called nixtamalization, where corn is treated with an alkali like slaked lime. This process makes the corn a whole grain-rich item for the purposes of Child Nutrition Programs. When reading an ingredient label, providers should look for terms that indicate nixtamalization, such as:
- Masa flour or corn masa flour
- Ground corn treated with lime
- Corn with a trace of lime
- Calcium hydroxide (hydrated lime)
Corn chips containing these ingredients are creditable as a whole grain-rich item, provided they don't have disqualifying flavors or ingredients. Many authentic tortilla chips and tacos are made this way, making them a viable option.
Crediting Enriched Grains
If a corn chip is not made with whole or nixtamalized corn, it may still be creditable if it is made with enriched corn flour or corn meal. This means the grain has had certain vitamins and minerals added back after processing. To be creditable, the ingredient list must clearly state that the corn flour is 'enriched,' and enriched flour must be a primary grain ingredient. Without this specific designation, the chip cannot be credited as an enriched grain component.
Reading Ingredient Labels for Creditable Chips
The most important step for any CACFP provider is to check the ingredient label before purchasing corn chips. Here is a simple guide:
- Check the first grain ingredient. For a chip to be WGR, a whole grain (like 'whole corn') or nixtamalized corn ingredient ('masa harina,' 'corn masa flour') must be listed as the first grain ingredient by weight.
- Look for 'Enriched.' If the primary grain is not whole, look for the word 'enriched' preceding the corn flour or corn meal. If the label only says 'corn,' 'corn flour,' or 'yellow corn,' it is not creditable.
- Avoid problematic ingredients. Chips made with non-grain flours (like cassava, tapioca, or potato) or those with dessert flavors (e.g., cinnamon-sugar) are never creditable.
- Confirm no grain-based desserts. As of October 2017, grain-based desserts like cookies, cakes, and sweet rolls are not creditable in CACFP. Similarly, chips with sweet dessert-like flavorings are non-creditable, even if the base is a creditable grain.
A Note on Moderation
While certain corn chips may be creditable, providers should also consider the overall nutritional quality of the snack. Many store-bought corn chips are fried and can be high in fat and sodium. The USDA recommends serving healthier, nutrient-dense foods more often. Chips should be served in moderation as part of a balanced diet and paired with other creditable foods like fresh salsa made with whole vegetables.
Creditable vs. Non-Creditable Corn Chips
| Feature | Creditable Corn Chips | Non-Creditable Corn Chips |
|---|---|---|
| Primary Grain Ingredient | Whole corn, enriched corn flour, masa flour, or corn treated with lime (calcium hydroxide). | Corn, yellow corn, cornmeal (without being enriched or nixtamalized), or non-grain flours like cassava or tapioca. |
| Processing | Made from whole corn or nixtamalized corn. | Simply made from corn that is not specified as whole, enriched, or nixtamalized. |
| Flavoring | Plain or savory flavors. | Sweet or dessert-like flavors, such as cinnamon-sugar. |
| Example Ingredient Label | "Ingredients: Masa Flour (Ground White Corn with a trace of lime), vegetable oil, salt." | "Ingredients: Corn, vegetable oil, salt." |
| CACFP Status | Creditable as a WGR grain component or enriched grain component. | Non-creditable; can only be served as an 'extra'. |
Conclusion
For providers in the CACFP, the crediting of corn chips is not a simple yes or no. It depends entirely on the specific ingredients and processing methods. By carefully checking the product labels for whole grain, enriched, or nixtamalized corn, you can confidently determine if a particular brand of corn chip is creditable. Remember that even with creditable chips, it is best practice to serve them in moderation due to their potential for high fat and sodium content. Prioritizing nutritious, balanced meals will help ensure the children in your care receive the best possible nutrition and that your program remains compliant with all federal regulations.
For further details, consult official USDA resources, such as the Food Buying Guide, or state-specific CACFP training materials.
