menu planning for child care - university of...

Menu Planning for Child Care

National Food Service Management Institute The University of Mississippi

©2010

This project has been funded at least in part with Federal funds from the U. S. Department of Agriculture, Food and Nutrition Service through an agreement with the National Food Service Management Institute at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U. S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U. S. government. The University of Mississippi is an EEO/TitleVI/Title IX/Section 504/ADA/ADEA Employer. © 2010, National Food Service Management Institute, The University of Mississippi Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use providing the following credit is included. Suggested Reference Citation:

National Food Service Management Institute. (2010). Menu Planning for Child Care Course Workbook. University, MS: Author.

The photographs and images in this document may be owned by third parties and used by the University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. For more information, please contact [email protected].

National Food Service Management Institute ii

National Food Service Management Institute iii

National Food Service Management Institute

The University of Mississippi

Building the Future Through Child Nutrition The National Food Service Management Institute was authorized by Congress in 1989 and established in 1990 at The University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in Hattiesburg. The Institute operates under a grant agreement with the United States Department of Agriculture, Food and Nutrition Service.

PURPOSE The purpose of the National Food Service Management Institute is to improve the operation of child nutrition programs through research, education and training, and information dissemination.

MISSION The mission of the National Food Service Management Institute is to provide information and services that promote the continuous improvement of child nutrition programs.

VISION The vision of the National Food Service Management Institute is to be the leader in providing education, research, and resources to promote excellence in child nutrition programs.

CONTACT INFORMATION

Headquarters Administration Division

The University of Mississippi Phone: 800-321-3054 Fax: 800-321-3061

www.nfsmi.org

Education and Training Division Information Services Division The University of Mississippi

6 Jeanette Phillips Drive P.O. Drawer 188

University, MS 38677-0188

Applied Research Division

The University of Southern Mississippi 118 College Drive #10077

Hattiesburg, MS 39406-0001 Phone: 601-266-5773 Fax: 888-262-9631

Step-by-Step Menu Planning

National Food Service Management Institute iv

Table of Contents

Course Checklist .....................................................................................................1

Lesson 1: Meeting CACFP Requirements..............................................................2

Lesson 2: Steps to Menu Planning..........................................................................4

Lesson 3: Planning Nutritious Meals....................................................................11

Lesson 4: Planning Meals That Look and Taste Good.........................................13

Step-by-Step Menu Planning

National Food Service Management Institute 1

Course Checklist

Instructions: In the blanks provided, write the date that each assignment is completed. Introduction

1. ____ Set a schedule for completing the course. 2. ____ Secure a 3-ring binder to use as a course notebook. 3. ____ Gather a pen or pencil and note paper.

Lesson 1: Meeting CACFP Requirements

1. ____ Lesson 1 Pre-Quiz 2. ____ CACFP Meal Patterns Video Viewing Guide 3. ____ Lesson 1 Post-Quiz

Lesson 2: Steps to Menu Planning

1. ____ Lesson 2 Pre-Quiz 2. ____ Menu Planning for CACFP Programs Video Viewing Guide 3. ____ Reimbursements Video Viewing Guide 4. ____ NFSMI Interactive: Creating a CACFP Reimbursable Meal 5. ____ Lesson 2 Post-Quiz

Lesson 3: Planning Nutritious Meals

1. ____ Lesson 3 Pre-Quiz 2. ____ Planning Nutritious Meals Video Viewing Guide 3. ____ Lesson 3 Post-Quiz

Lesson 4: Planning Meals That Look and Taste Good

1. ____ Lesson 4 Pre-Quiz 2. ____ Planning Meals That Look and Taste Good Video Viewing Guide 3. ____ Planning Cycle Menus for Child Care Activity 4. ____ Lesson 4 Post-Quiz 5. ____ Certificate of Completion for Menu Planning in Child Care

Your signature: ________________________________ Date: _______________________

Lessson 1- Meeting CACFP Requirements


Lesson 1

Meeting CACFP Requirements

Lessson 1- Meeting CACFP Requirements


CACFP Meal Patterns Video Viewing Guide

1. The ______ _______ is your guideline for which meals and snacks can be reimbursed.

2. ______________, ______________,______________, and ____________ are the four components of the Child and Adult Care Food Program (CACFP) meal pattern.

3. You should allow at least ______ hours between meals and snacks.

4. To meet the meal pattern requirements you must include _____ serving from the grains/ bread component at lunch and ____ supper.

5. To meet the meal pattern requirements you must include two servings of the fruits and vegetables component for the lunch or supper meal. The two servings must be _____________ ______ foods. _____serving must be offered at breakfast.

6. ______ serving of the meat/meat alternate component must be offered at lunch and supper. At _____________ this component is optional.

7. _________ milk must be served at breakfast and the lunch, or supper meal.

8. At snack, you must serve any ________ of the ______ food components.

Answers:

1. meal pattern 2. grains/breads, fruits/vegetables, meat/meat alternate, milk 3. two 4. one, or. 5. two, different, one 6. one, breakfast 7. fluid. 8. two, four

Lessson 2- Steps to Menu Planning


Lesson 2

Steps to Menu Planning



Menu Planning for Child Care Video Viewing Guide

1. One of the keys to planning menus that work is to use the right tools. These tools are a copy of the _______ _______ ________ __________, information on how to credit food, and a __________ for keeping menus and other information.

2. It is important to plan menus at least ____ _____ ahead of time.

3. The first step in your menu planning is to review the Child and Adult Care Food Program (CACFP) _____ ________ ____________.

4. The food components are: ______________, ________________, ____________, and _______.

5. A ______ _____ is a series of menus planned for a period of time, three weeks, for example.

6. When choosing milk for ages 1 to 2 years, ________ milk is best; 3 years and older it is encouraged to use ______ in _______ milk.

7. When planning a breakfast menu there should be _______ serving(s) of grains and breads, ______ serving(s) fruits and vegetables, and _______ serving(s) of milk.

8. When planning a lunch or supper menu there should be _______ serving(s) from the meat/meat alternate component, ______ each of ______ foods from the fruits/vegetables components, _______ serving(s) of grains/breads, and _______ serving(s) of milk.

9. When planning a meal, it is always important to plan the _______ dish first.

10. A requirement of CACFP is to keep a __________ of the food you serve.

11. Snacks must be planned to meet the meal pattern requirements; this states that _____ of the four food components must be used.

12. Peanut butter is hard for younger children to swallow; mixing ______ _______ with peanut butter makes it easier.

Answers: 1. CACFP Meal Planning Requirements, notebook 2. one week 3. Meal Pattern requirements

4. meal/meat alternate, vegetables/fruits, grains/breads, milk 5. cycle menu 6. whole, lower fat 7. one,

one, & one 8. one, one, two, one, one 9. main 10. record 11. two 12. apple sauce



Reimbursements Video Viewing Guide

1. Foods that can be ___________ as a reimbursable food choice on the CACFP are referred to by the term _______ ___.

2. Foods that do not meet the meal standards set by the U.S. Department of Agriculture (USDA) for the CACFP are called _______ _.

3. ________ , ________, and ________ are 3 examples of non-creditable foods.

4. A good option for planning and preparing meals and snacks that meet the CACFP meal pattern requirements is to use the __________ ________ for _________ ___________ resources.

5. Foods that do not meet USDA standards are non-creditable and cannot be counted toward meeting any of the components in the _________ ________ _________.

6. Keep a record of the _________ and _____________ you serve at each meal and snack. This is required for __________ through the CACFP.

7. Serving meals and snacks in a ________ ________ setting is one way to help children learn about healthful foods and mealtime habits.

Answers:

1. counted, creditable 2. non-creditable 3. ice cream, pudding, potato chips 4. USDA Recipes

Child Care 5. meal pattern requirements 6. foods, portion sizes, reimbursement 7. family style



CACFP Meal Pattern Chart for Children



CACFP Meal Pattern Chart for Children (cont.)

Lessson 3- Planning Nutritious Meals


Lesson 3

Planning Nutritious Meals

Lessson 3- Planning Nutritious Meals


Planning Nutritious Meals Video Viewing Guide

1. Following the principles of the ______ _______ ___ _______ will help you plan nutritious menus.

2. Increase the amount of _________in your menus by including some raw vegetables and fruit, as well as whole grain foods.

3. Balance ______ _______food with foods that are lower in _______.

4. Be sure to include foods that meet the____________, ____________, and _______ needs of children.

5. Sources of ______ _____include dark leafy greens and deep orange fruits and vegetables.

6. You’ll get ________ ____ from citrus fruits, cabbage type vegetables, dark green vegetables, and deep orange fruits and vegetables.

7. Most nutrients in a __________ are located just under the skin.

8. Good sources of ____________are beef, the dark meat of turkey, dry beans, and peas.

Answers:

1. Dietary Guidelines for Americans 2. fiber 3. high fat, fat 4. Vitamin A, Vitamin C, iron

5. Vitamin A 6. Vitamin C 7. potato 8. iron

Lessson 4- Planning Meals That Look and Taste Good


Lesson 4

Planning Meals That

Look and Taste Good



Planning Meals That Look and Taste Good Video Viewing Guide

1. Children like variety, and foods that have interesting ______, ______, textures, and shapes are more appealing to them.

2. If you prepare ___________ or _______, chop meats and vegetables so they are small enough for children to eat easily but large enough so they can be identified.

3. Consider the ________ of the children in your care when you are planning menus. Especially consider foods that might cause _________.

4. Avoid serving foods that are round, hard, small, thick and sticky, smooth, or slippery to children under age _____.

5. When you include a _______ _______ on the menu be sure the other selections are familiar foods the children enjoy or foods that are easy to like.

6. You’ll also want to vary the _______ of food included in the meal.

7. The colors ________, orange, orange-red, bright green, ______, and ______ are the most appealing to use on a plate.

8. Plan menus that ________ hard-to-prepare foods with easy-to-prepare foods.

9. A ________________ recipe is one that you can count on for a good product every time.

10. Balance ______ ______ foods with lower cost foods.

Answers:

1. tastes, colors 2. casseroles, stews 3. age, choking 4. four 5. new food 6. colors 7. yellow, tan,

brown 8. balance 9. standardized 10. higher cost

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