Baby and Toddler MenusProvidence Preparatory School

Components of the Current Program• Family Style Serving• Healthy Celebrations• Water Initiative• Weekly and Monthly Newletters• Health and Nutrition Curriculums

• Color Me Healthy• Be Active Kids• Healthy Futures Start in the Kitchen

Training

Components of Revised Program • Utilization of local purveyors• Highlight of seasonal food selections• Stronger variety of ingredients

• Discourages allergen isolation• Broadens ingredient familiarity• Introduces new flavors and textures

• Referencing Specialty Diets• Avoid allergen isolation• Encourage ingredient appreciation• Highlight seasonal variety

North Carolina’s Seasonality Guide

Nutrition Through VarietyFood Group Daily Amount

for 2 year olds

Daily Amount for 3 year olds

Serving Recommendations

Grains 3 ounces, half from whole-grain sources

4-5 ounces, half from whole-grain sources

One ounce equals: 1 slice of bread, 1 cup of ready-to-eat cereal, or ½ cup cooked rice, cooked pasta, or cooked cereal

Vegetables 1 cup 1 ½ cupsFruits 1 cup 1 cup

Nutrition Through Variety Food Group Daily Amount for 2 year olds

Daily Amount for 3 year olds

Serving Recommendations

Milk 2 cups 2 cups One cup equals: 1 cup of milk or yogurt, 1 ½ ounces of natural cheese, or 2 ounces of processed cheese

Meat and Beans

2 ounces 3-4 ounces One ounce equals: 1 ounce of meat, poultry, or fish; ¼ cup cooked dry beans, or 1 egg

Sample MenuSeptember Seasonal

Week 1Monday Tuesda

yWednesday

Thursday

Friday

Breakfast

Hot Cereal with Apple Compote

Fruit and Yogurt Parfait

Zucchini Muffins, Apple Slices

Mini Egg Tarts, Citrus Salad

Morning Glory Muffins, Apple Sauce

Lunch Sugar Snap Pesto Pasta, Poached Chicken Breast, Triple Berry Salad

Veggie Bites served in Pita, Honey Glazed Sweet Potato, Grapes

Sticky Soy Chicken Bites, Asian Green Beans, Brown Rice, Oranges

Turkey Sliders, Baked Parsnip and Sweet Potato Chips, Orange Smiles

Tostada, MexciCali Corn, Pineapple

Sample Ingredient HighlightApples

Apple Popcorn BallsChop ½ cup of dried apples. Boil 1 cup brown sugar, ½ cup each unsalted butter and light corn syrup, and ¼ teaspoon salt until reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn and the chopped dried apples. Transfer to a buttered pan; cool slightly and form into balls.