Northwest Nutrition Service

Northwest Nutrition Service We are a USDA Child and Adult Care Food Program sponsor in the northwest area of Oregon. Program regulations are issued by the U.S.

Our Story:

NORTHWEST NUTRITION SERVICE
Child and Adult Care Food Program
How it Works-
Joining Northwest Nutrition Service allows you to earn extra money for something you are already doing – feeding the children in your care. CACFP is available to all legally exempt, family child care, and group family child care providers who care for at least 1 non-resident child. All you have to do is record your menu and attendance each day, send it to us at the end of each month. Child and Adult Care Food Program (CACFP)
Why CACFP Is Important
USDA's Child and Adult Care Food Program plays a vital role in improving the quality of day care and making it more affordable for many low-income families. Each day, 3.3 million children receive nutritious meals and snacks through CACFP
Child Care homes offering meals through the Child and Adult Care Food Program (CACFP) play a critical role in supporting the wellness, health, and development of children and chronically impaired disabled persons through the provision of nutritious foods. Child care providers, in particular, have a powerful opportunity to instill healthy habits in young children that serve as a foundation for healthy choices in life. Through the Healthy, Hunger-Free Kids Act, USDA made the first major changes in the CACFP meals and snacks since the Program’s inception in 1968, which will help ensure children and adults have access to healthy, balanced meals and snacks throughout the day. The updated CACFP nutrition standards will help safeguard the health of children early in their lives and improve the wellness of adults. Under the updated CACFP nutrition standards, meals and snacks served will include a greater variety of vegetables and fruit, more whole grains, and less added sugar and saturated fat these improvements are expected to enhance the quality of meals served in CACFP to help young children learn healthy eating habits early on in their lives. Northwest Nutrition Service will provide resources, best practices, and training for Child Care homes to support them in providing healthy, balanced meals and snacks to the children they serve. CACFP is authorized at section 17 of the National School Lunch Act (42 U.S.C. 1766). Department of Agriculture (USDA) under 7 CFR part 226. Day Care Homes
A family or group day care home must sign an agreement with Northwest Nutrition Service to participate in CACFP. Child Care homes must be licensed or approved to provide child care services. Reimbursement for meals served in child care homes is based upon eligibility for tier I rates (which targets higher levels of reimbursement to low-income areas, providers, or children) or lower tier II rates. Program payments for child care homes are based on the number of meals served to enrolled children, multiplied by the appropriate reimbursement rate for each breakfast, lunch, supper, or snack they are approved to serve. Providers' own children are eligible only in tier I day care homes, when other nonresidential children are enrolled in the day care home and are participating in the meal service. Claiming Reimbursement for Meals Served
Child Care Homes must submit accurate monthly claims for reimbursement to Northwest Nutrition Service. Reimbursement is not allowed for meals or snacks that are: served to a child who is not enrolled for care; served in excess of licensed or authorized capacity; not approved in the agreement; served in excess of the maximum number of approved meal services or out of compliance with meal pattern requirements. Nondiscrimination Statement
In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), disability, age, or reprisal or retaliation for prior civil rights activity. Program information may be made available in languages other than English. Persons with disabilities who require alternative means of communication to obtain program information (e.g., Braille, large print, audiotape, American Sign Language), should contact the responsible state or local agency that administers the program or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. To file a program discrimination complaint, a Complainant should complete a Form AD-3027, USDA Program Discrimination Complaint Form which can be obtained online at: https://www.usda.gov/sites/default/files/documents/USDA-OASCR%20P-Complaint-Form-0508-0002-508-11-28-17Fax2Mail.pdf, from any USDA office, by calling (866) 632-9992, or by writing a letter addressed to USDA. The letter must contain the complainant’s name, address, telephone number, and a written description of the alleged discriminatory action in sufficient detail to inform the Assistant Secretary for Civil Rights (ASCR) about the nature and date of an alleged civil rights violation. The completed AD-3027 form or letter must be submitted to USDA by:

(1) mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, S.W. Washington, D.C. 20250-9410;

(2) fax:
(833) 256-1665 or (202) 690-7442; or

(3) email:
program.intake@usda.gov

This instituion is an equal opportunity provider.

Banana BreadSnack Crediting for Ages 3-5Ingredients4 medium ripe bananas, mashed1/2 cup unsalted butter, melted1 large e...
02/17/2026

Banana Bread
Snack Crediting for Ages 3-5

Ingredients
4 medium ripe bananas, mashed
1/2 cup unsalted butter, melted
1 large egg
1/2 cup sugar
1 tsp vanilla extract
1.5 cups enriched wheat flour or whole wheat flour
1 tsp baking soda
1 tsp salt
cooking spray

Directions
Preheat oven to 350° F.
In a medium bowl, add mashed bananas and butter. Mix together gently.
Add egg, sugar and vanilla. Mix again until all is well incorporated.
In another bowl, sift together flour, baking soda and salt. Fold the flour mixture into the banana mixture, being careful not to over mix.
Pour batter into a greased loaf pan and bake for 55 minutes.
When cool, cut into 12 even slices.
One slice provides 3/4 oz eq grains.

Total Time
65 minutes

Serving Size
1 slice

Servings
12

Components
Grains

02/13/2026

In observance of Presidents' Day on Monday, February 16, 2026, our office will be closed. We will resume normal business hours on Tuesday, February 17, 2026.

02/13/2026

DIRECT DEPOSIT/CHECKS WERE DONE ON FEBRUARY 13, 2026. A CREDIT HAS BEEN SENT TO YOUR FINANCIAL INSTITUTION FOR DEPOSIT IN 2-3 BUSINESS DAYS.

Lemon-Blueberry Corn MuffinsBreakfast Crediting for Ages 3-5Ingredients⅔ cup whole wheat flour¼ cup enriched cornmeal¼ c...
01/27/2026

Lemon-Blueberry Corn Muffins
Breakfast Crediting for Ages 3-5

Ingredients
⅔ cup whole wheat flour
¼ cup enriched cornmeal
¼ cup brown sugar, packed
¼ tsp table salt
1 tsp baking powder
½ cup low fat milk
¼ cup unsweetened applesauce
1 egg, large, whole
¼ tsp lemon extract
½ cup blueberries, whole, frozen
Nonstick cooking spray

Directions
Preheat oven to 375 °F.
Line muffin tins with paper liners. Spray with nonstick cooking spray.
In a medium bowl, combine flour, cornmeal, brown sugar, salt, and baking powder. Sift mixture. Remove 1 Tbsp of dry mixture and set aside.
In a small bowl, combine milk, applesauce, eggs, and lemon extract. Whisk until well-blended. Add to dry ingredients. Whisk to mix. Wash hands after touching uncooked eggs.
Place frozen blueberries in a small bowl, add 1 Tbsp reserved dry mixture and toss.
With a rubber spatula, fold breaded blueberries and any remaining dry ingredients from the bottom of the bowl into the muffin mixture.
Pour ⅓ cup of muffin mixture into each prepared muffin liner.
Bake for 25 minutes.
Remove from the oven and cool on a rack for 5 minutes.
One muffin provides 1¼ oz eq. grains

Total Time
40 minutes

Serving Size
1 muffin

Servings
6

Components
Grains

Fruit and Nut Butter Pita PocketsIngredients6 whole wheat pita rounds (at least 56g or 2 oz each)3/4 cup smooth peanut b...
01/22/2026

Fruit and Nut Butter Pita Pockets

Ingredients
6 whole wheat pita rounds (at least 56g or 2 oz each)
3/4 cup smooth peanut butter
12 (1/4") apple slices, unpeeled and cored
14 (1/4") red D'Anjou pear slices, unpeeled and cored

Directions
Cut each pita round in half to make 2 pita pockets.
Spread 1 tbsp peanut butter in each pocket.
Cut apple and pear slices in half. Place 2 pieces of apple and 2-3 pear slices in each pocket.
Serve 2 pita pockets.
2 pita pockets provide 1/2 cup fruit, 1 oz eq. meat alternate and 2 oz eq. grains

Total Time
10 minutes

Serving Size
2 pita pockets

Servings
6

Components
Meat/Meat Alternate, Grains, Fruit

01/16/2026

Our office will be closed on Monday, January 19th in observance of Martin Luther King Jr. Day. We will resume normal business hours on Tuesday, January 20th.

01/16/2026

DIRECT DEPOSIT/CHECKS WERE DONE ON JANUARY 16, 2026. A CREDIT HAS BEEN SENT TO YOUR FINANCIAL INSTITUTION FOR DEPOSIT IN 2-3 BUSINESS DAYS.

Cheesy Bean TostadaSnack Crediting for Ages 3-5Ingredients¾ cup refried beans, low-sodium6 corn tortillas (6 inches or a...
01/09/2026

Cheesy Bean Tostada
Snack Crediting for Ages 3-5

Ingredients
¾ cup refried beans, low-sodium
6 corn tortillas (6 inches or at least 14 grams)
¼ cup + 2 tbsp cheddar cheese, shredded

Directions
Preheat oven to 400 °F.
Spread 2 Tbsp of beans on each corn tortilla.
Sprinkle 1 Tbsp of cheese evenly over the beans on each tortilla.
Place on ungreased baking sheet and bake for 7 minutes or until cheese is melted. Heat to 140 °F or higher for at least 15 seconds.
Serve 1 tostada immediately, or keep warm at 140 °F or higher.
1 tostada provdes ½ oz eq. grains, ¾ oz eq. meats/meat alternates

Total Time
12 minutes

Serving Size
1 tostada

Servings
6

Components
Meats/Meat Alternates, Grains

12/19/2025

We would like to wish everyone a Merry Christmas & Happy New Year. Our office will be closed December 24th-26th and January 1st.

12/12/2025

DIRECT DEPOSIT/CHECKS WERE DONE ON DECEMBER 12, 2025. A CREDIT HAS BEEN SENT TO YOUR FINANCIAL INSTITUTION FOR DEPOSIT IN 2-3 BUSINESS DAYS.

Sweet Potato HashBreakfast/Snack Crediting for Ages 3-5Ingredients1 tablespoon olive oil1/2 sweet onion, diced2 lbs swee...
12/02/2025

Sweet Potato Hash
Breakfast/Snack Crediting for Ages 3-5

Ingredients
1 tablespoon olive oil
1/2 sweet onion, diced
2 lbs sweet potatoes, peeled and diced petitely
2 tablespoons water
3 large eggs

Directions
Sautee the onion in oil until thoroughly softened.
Stir in the sweet potato and water, then cover pot and cook on medium-high heat for 10-15 minutes until the potatoes are cooked.
Make three cavities with the back of a spoon and crack in the eggs.
Cover again, cook 5 minutes until the eggs have set, and scramble them into the potatoes. Serve immediately.

Total Time
30 minutes
Serving Size
2/3 cup
Servings
9
Components
Meat/Meat Alternate, Vegetable

11/26/2025

We would like to wish everyone a Happy Thanksgiving. Our office will be closed November 27th and November 28th.

Address

16239 SE McLoughlin Boulevard, Ste 206
Portland, OR
97267

Opening Hours

Monday 8am - 4pm
Tuesday 8am - 4pm
Wednesday 8am - 4pm
Thursday 8am - 4pm
Friday 8am - 4pm

Telephone

+15036537626

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Our Story

Child and Adult Care Food Program

How it Works

Joining Northwest Nutrition Service allows you to earn extra money for something you are already doing – feeding the children in your care. CACFP is available to all legally exempt, family child care, and group family child care providers who care for at least 1 non-resident child. All you have to do is record your menu and attendance each day, send it to us at the end of each month.

Child and Adult Care Food Program (CACFP)