ABSTRACT
AIMS: In 2017, the Child and Adult Care Food Program (CACFP), which reimburses qualifying food expenses for Family Child Care Home (FCCH) providers, was substantially enhanced. This study's purpose was to explore the perceptions of Oklahoma FCCH providers of these enhancements and to determine current meal practices as an opportunity to foster collaborations between educators, service providers, and health and nutrition professionals. METHODS: This mixed-methods study included a cross-sectional survey (n=30) and semi-structured interviews (n=30) and menu analysis (n=25) of FCCH providers participating in the CACFP. RESULTS: There were 30 survey and interview respondents. Five main themes emerged from the qualitative interviews with providers: 1) they are satisfied, but... ; 2) base meals on what is creditable; 3) choose foods that children will eat; 4) serve what they perceive as healthy; and 5) have limited food preparation time. Quantitative menu analysis indicates most menus met minimum requirements of the CACFP. However, only 4% served a vegetable/fruit for snack; 27% served family-style meals; and 20% limited pre-fried foods. The providers expressed frustrations with CACFP implementation, and they demonstrated limited knowledge of child nutrition. CONCLUSIONS: Providers want to do what is best for children while saving money and time. Collaborative practice between allied health, nutrition, and CACFP service providers and child educators would likely assist FCCH providers in meeting nutrition best practices.
