SUMMER 2008NUTRITION TRAINING

MENU EXERCISEMEAL SERVICE TYPES VENDOR AGREEMENTS

Child and Adult Care

Food Program

Menu Exercise

ABC DAY CARE SAMPLE MENUAugust 20XX - BREAKFAST

Monday Tuesday Wednesday Thursday Friday 4

Cream of wheat

Bananas

Milk

5

Vanilla yogurt

w/Fresh blueberries & granola

6

Corn bread w/ *honey & butter

Cantaloupe

Milk

7

Blueberry pancakes w/syrup

Sausage

Milk

8

Toast w/peanut & Strawberry jam

Milk

11

Scrambled eggs w/ Cheddar cheese

Toast

Milk

12

Cinnamon & butter

Tortillas

Kiwi slices

Milk

13

Waffles

Strawberries

Milk

14

Malt-O-Meal

w/Apple chunks

Milk

15

Whole wheat

English Muffin

Strawberries

Milk

18

Warm rice w/ Cinnamon & butter

Pineapple chunks

Milk

19

Scrambled eggs

Hashbrowns

Orange Juice

20

Cheerios

Blueberries

Milk

21

Bagels w/cream cheese

Fresh strawberries

Orange Juice

22

Bran muffin

Apple slices

Milk

25

Warm peaches & cinnamon over Shortcake biscuit

Milk

26

Raisin bran

Raspberries

Milk

27

Oatmeal

Toast

Milk

28

Strawberry yogurt

Grapes

Milk

29

Rice Krispies

Fresh blueberries

Milk

Need Milk

Need F/V

Need G/BNeed F/V

Need milk & g/b

Jam-not creditable- need F/VNeed F/V

Need Milk

*don’t serve to children <1yr

ABC DAY CARE SAMPLE MENUAugust 20xx - Lunch

Monday Tuesday Wednesday Thursday Friday 4

Beef BBQ sandwich on kaiser roll

Broccoli & Mangoes

Water

5

Meatballs & gravy

Rice

Watermelon

Rye Bread

Milk

6

Egg salad sandwiches

Pineapple rings

Cauliflower

Apple juice

7

Ham & cheese quesadillas

Green bean casserole

Tropical fruit salad

Chocolate milk

8

*Pepperoni pizza

Sliced cucumber salad

Cauliflower

Milk

11

Grill cheese sandwich

Tomato soup

Plums

Milk

12

*Chicken nuggets

Carrot sticks

Baked apples

Milk

13

*Macaroni & cheese

Pineapple chunks

Broccoli florets

14

Turkey-n-cheese pitas

Steamed broccoli

Fresh peach slices

Milk

15

*Breaded fish sandwich

Pasta Salad w/ broccoli, carrots, & tomato

Peaches & Milk

18

*PB&J sandwich Orange wedges

Cucumber slices

Milk

19

Sub sandwiches

(turkey, ham, cheese, lettuce, tomato)

Carrot/celery sticks

Apples & Milk

20

Tater tot casserole (hamburger & tater tots)

Cantaloupe

Broccoli & Milk

21

Grilled ham & Swiss on light rye bread

Cauliflower florets

Sliced peaches

*Soy Milk

22

Baked ham

Scalloped potatoes

Green peas

Buttered noodles

Milk

25

*Spaghetti w/meat sauce

Sliced zucchini w/dip

Milk

26

Meatloaf

Mashed potatoes

Honeydew melon

Mixed veggies

Milk

27

Tacos w/refried beans (cheese, lettuce, & tomato)

Mandarin oranges

Milk

28

Chicken Salad on pita

Tomato wedges w/ranch dip

Kiwi

Milk

29

*Canned vegetable/beef soup

Tomatoes

Crackers

Milk

Need F/V

*additional m/mamay be needed Need G/B

Need G/B

*combination of 3 components

*Need CN Label

*not creditable

Need Milk Need Milk

*Need CN Label*Need CN Label

*Need CN Label

Need Milk*not creditable as m/ma

ABC DAY CARE SAMPLE MENUAugust 20xx - SNACK

Monday Tuesday Wednesday Thursday Friday 4

Cheddar cheese slices

Wheat thins

Orange juice

5

Tomato wedges

Cottage cheese

6

Soft pretzel w/Nacho cheese

Milk

7

Strawberries Oatmeal raisin cookie

8

Ice cream Strawberries

11

Baked potato w/sour

cream

Orange Juice

12

Fruit yogurt

Water

13

Ham sandwich quarters

Tangerines

Water

14

Vanilla pudding

Graham crackers

15

Cantaloupe and Watermelon chunks Mini bagels

18

Carrot & celery sticks w/ranch dressing

Grape juice

19

Hard boiled egg

Saltine crackers

Pineapple juice

20

Frozen yogurt

Ice cream cones

21

Blueberry muffin Saltines

Water

22

Fresh fruit kabobs

Yogurt

Water

25

Popcorn & Grapes

Orange Juice

26

Triscuits

String cheese

Pineapple slices

27

Jell-O

Apple slices

Water

28

Pretzel wrap: pretzel rod rolled in 1-2 slices of cheese

Milk

29

Toasted raisin bread

Grape juice

2 oz (1/4 c) serving= 1 oz of meat

both components are F/V

Jell-O not creditable

(not creditable)

Ice cream is not creditable

both F/V-Need another component

Both components count as a g/b

need another component popcorn not creditable

the fruit in the yogurt is not creditable

pudding is not creditable-need another component

Meal Service Types

Meal Service

Six Principles for Feeding Young Children

Adults set the feeding environmentAdults should eat with childrenAdults choose what is served and how it

is servedChildren choose how much to eatChildren need a variety of foodsChildren should serve themselves

Meal Service

Family style – Food is in bowls on the table and is passed to each child so they can help themselves

Unitized/Pre-plated – All food components are dished onto children’s plates prior to the meal service.

Buffet/Cafeteria style – foods are placed in serving dishes on one table or counter and children move along serving themselves from what’s offered.

Meal Service

Family style – Recommended style for meal service

Unitized/Pre-plated – contains all the required meal components in the required quantities (quantities being age-specific)

Buffet/Cafeteria style – must be treated like unitized meals.

Advantages of Family Style Meal Service

Children identify new foods, tastesThey choose the amount of foodChildren feel more in controlThey practice good table manners and new

skillsIncreases their self-esteem

Advantages of Family Style Meal Service

Teachers should eat with the children at meal times

Teachers act as role modelsTeachers and children should talk about the

foods served (where they come from, sensory characteristics, why they are healthful)

Disadvantages of Family Style Dining

Children may take too big of servingsSanitation issuesIt may get messyThe skill level of children variesTakes a lot of time

Family Style Meal Service Tips

Allow children to serve themselves small portions

Model good food safety practicesExpect children to clean up their own spills,

but don’t make a fuss about itKeep the conversation at the table light.

Vendor Agreements

Vendor Agreements ~ meeting documentation requirements GM

13C

Executing a vendor agreement for purchasing meals does not exclude your agency from the responsibility of insuring that CACFP regulations are met when meals are provided.

Guidance Memorandum 13C

The child care institution has the responsibility of insuring that CACFP regulations are met when meals are provided by an outside source. The vendor is responsible for maintaining production records showing the quantity of food prepared for the children and delivery records showing amounts of food supplied daily in accordance with the negotiated agreement and the requirements listed in Guidance Memorandum 9C: Recordkeeping Requirements for the Child and Adult Care Food Program, Part C.

Vendor Agreements ~ meeting documentation requirements

GM 13C The CACFP Vendor Agreement

The vendor is responsible to maintain documentation for the quantities provided for each meal for verification of meeting the portion size requirements.

Vendor Agreements ~ meeting documentation requirements GM 13C

During a program review by DPI consultants, agencies that purchase meals from an outside source must be prepared to show how they monitor the delivered meals to ensure they are receiving the required quantities of food from the vendor.

Vendors may provide documentation of quantities provided in the form of a production record or daily delivery/packing slip.

Vendor Agreements ~ meeting documentation requirements GM 13C

Your agency must assure that the vendor is maintaining the required quantity documentation that can verify at least the minimum quantity requirements are being met.

Routinely examining vendor’s production records, requesting CN label information or comparable manufacturer’s information for commercially prepared combination items like chicken nuggets and fish sticks, verifying size and number of portions received.

Commercially prepared combination items: We recommend that if the vendor has cycle menus, request for CN label information on all items within the cycle menus. Otherwise request it for items served during a selected period of time.

Vendor Agreements ~ meeting documentation requirements GM 13C

Ideally, the vendor will supply the required quantity information, including CN label information when applicable, on daily records, such as on the delivery/packing slip.