This training is conducted by the
National Food Service Management Institute
The University of Mississippi
www.nfsmi.org
800-321-3054
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Healthy Cuisine for Kids
Seminar
Improving Culinary Skills in
Child Nutrition Programs
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Meat Alternates
Lesson Five
Healthy Cuisine for Kids
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Objectives: Meat Alternates
1. Apply the Dietary Guidelines for Americans
message to the role of meat alternates in a healthy
diet.
2. State the nutrient requirements in child nutrition
meal patterns and program standards related to
meat alternates.
3. Describe the contribution of meat alternates to
the appeal and acceptability of the menu.
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Objectives: Meat Alternates, continued
4. Apply the correct methods for selecting and
handling meat alternates to ensure high-quality
and safe products.
5. Describe the application of
– culinary techniques,
– basic skills, and
– cooking methods needed in preparing meat alternates to
produce nutritious and appealing products consistent
with the nutrition principles of the Dietary Guidelines for
Americans.
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Objectives: Meat Alternates, continued
6. Identify ways to use meat alternate-based
speed-scratch products to reduce labor without
sacrificing product quality.
7. Describe various methods of enhancing the
flavor of meat alternates.
8. Describe appropriate garnishes for meat
alternates.
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Nutrition Focus
Meat Alternates
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Meat Alternates
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Cheese
Eggs
Cooked dry beans and peas
Peanut and other seed butters
Tofu
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Nutrient Contribution From
Meat Alternates
Legumes
• Protein
• Minerals
• Vitamins
• Fiber
Cheese, Eggs, Nuts
• Protein
• Minerals
• Vitamins
• Fat
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Meat Alternates Help Supply
Shortfall Nutrients
• Shortfall nutrients for children are calcium,
magnesium, potassium, and fiber.
• Meat alternates, such as legumes and
grains, are good sources of fiber and contain
significant amounts of other shortfall
nutrients.
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Functions of Protein
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Growth and maintenance.
Helps maintain fluid and acid-base balance.
Can supply calories for energy.
Helps fight infections and build immunity.
Aids in blood clotting.
Serves as a transportation system in the body
for other nutrients and replacing body tissues
and cells.
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Sources of Complete and
Incomplete Protein
• Meats are from animals and
provide complete protein.
• Meat alternates, except cheese
and eggs, are from plants and
provide incomplete protein.
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Complementary Proteins
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Rice and beans
Black beans and rice
Hoppin’ John (black-eyed peas and rice)
Black-eyed peas and cornbread
Succotash (corn and lima beans)
Black bean salad with a peanut butter sandwich
Refried beans on a corn tortilla with a little cheese
Hummus and pita bread
Bread and peanut butter
Tofu and rice
Pasta and beans
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Other Meat Alternates
Eggs and Cheese
Eggs belong to the meat group and are used in
• cooking and baking
• breakfast main dishes
• salads and sandwiches
Cheese belongs to the milk group and is used in
• cooking and baking
• main dishes
• salads and sandwiches
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Functions of Eggs
Function
Examples
Thicken food
Egg custard, quiche
Add color
Yellow cake, egg custard
Provide moisture
Cookies, brownies
Form emulsions
Mayonnaise
Add flavor
Bread, sauces
Provide nutrients
Protein, vitamins, iron
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Applying the Dietary Guidelines for
Americans to Meat Alternates
• Consume a variety of foods within and among the
basic food groups while staying within energy needs.
• Control calorie intake to manage body weight.
• Choose fats wisely for good health.
• Choose carbohydrates wisely for good health.
• Choose and prepare foods with little salt.
• Keep food safe to eat.
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Healthy Cooking Methods
• Dry-heat methods include roasting or baking,
broiling, sautéing, and stir-frying.
• Moist-heat methods that use steam or liquid
to cook foods include braising and stewing.
• A combination of dry- and moist-heat
methods where the meat is seared then
placed in liquid to cook.
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National Food Service Management Institute
The University of Mississippi
• Mission: To provide information and services that promote
the continuous improvement of child nutrition programs
• Vision: To be the leader in providing education, research, and
resources to promote excellence in child nutrition programs
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