Menu Planning Jenny Heidenreich Nutrition Program Consultant Fall 2016 CACFP Training Goals of the CACFP Improve Health & Nutrition Develop good eating habits Assists in cost of serving healthy meals & snacks CACFP Requirements Meet nutritional needs of children Consistent with the dietary guidelines Guidance Memorandum 12C CACFP Meal Pattern Creditable Foods Food Buying Guide (FBG) Crediting Handbook for the CACFP Non-Creditable Foods TM What do you see? Think about Nutrition • Variety of foods • Use fresh produce • Try whole grains • Limit high fat foods Goals Set a goal Reach Goal Stick to it Make a plan Get to work Building a Healthy CACFP Plate Fruit & Vegetables: Offer a variety during the week and each day Why? Add color, texture, and flavor Provide vitamins & minerals Vegetables & Fruit Nutrition Tips • Try fresh vegetables • Roast, crockpot, casseroles • Use herbs or no-salt spice Nutrition Tips • 100% juice • mixes • • Avoid frozen veggies with sauces Avoid added sugars in frozen fruit (desserts, sauces, Buy low salt/salt free canned vegetables Buy canned fruit in water or syrups) • Limit juice Building a Healthy CACFP Plate Meat/Meat Alternates: Try beans/peas and other lean meats Beans/Peas: Adds shapes, textures, and flavors Dry Beans/Peas/Lentils Nutritious and inexpensive Nutrition Tips • Try canned beans with low salt/no salt • Soak dry beans overnight • Use herbs & spices to add flavor Meats/Meat Alternate Nutrition Tips • Use herbs & spices to add flavor • Trim visible fat before cooking • Choose broiling, roasting, baking • Limit processed meats Whole Grains Nutrition Tips • Read the ingredient list for added fats, sugars, etc. • Look for ‘whole wheat’, ‘whole corn’, etc. Cycle Menus Simplifies planning/ Time Saving Review periodically Assist with Purchasing Seasonal Menus Cycle Menu Planning Steps Select the main dish Choose other components to complete the meal Check for meal pattern compliance Sample Meat/MA menu for 5 week cycle Monday Tuesday Wed Thurs Friday Cheese Chicken Beans Pork Eggs Cod Cheese Turkey Beans Gr Beef Yogurt Haddock Cheese Chicken Beans Ham Eggs Tilapia Cheese Turkey Beans Pork Yogurt Tuna Cheese Menu Planning Principles Variety Balance Contrast Nutrition Eye Appealing Color Strive for Balance • Consider combinations • Variety of flavors & textures • Limit high fat foods Emphasize Variety • Variety of foods daily • Vary the main dishes • Try different forms of foods & types of preparation • Offer new food Add Contrast • Texture • Taste • Appearance Think About Color • Avoid same colors • Fruits & vegetables add color • Use foods to enhance other foods • Try spices Think About Color Breakfast Lunch Snack Consider Eye Appeal • Overall look • Consider placement of items Other Considerations • Food Preferences • Holidays/Other Occasions • Climate & Seasons • Product Availability • Available Equipment • Staff Resources Menu Activity Menu Activity Menu Activity Breakfast Monday Cereal Banana Milk Tuesday Cereal 100% Juice Milk Wednesday Toaster Pastry 100% Juice Milk Thursday Cereal Banana Milk Friday Chocolate Chip Muffin Fruit Cocktail Milk Menu Activity Lunch Monday Fish Sticks French Fries Pears White Bread Milk Tuesday Chicken Nuggets Tator Tots Corn Milk Wednesday Spaghetti with Meat Sauce Peaches Milk Thursday Lasagna Banana Green Beans Milk Friday Hot Dogs Fruit Cocktail Mixed Veggies White Bun Milk Menu Activity PM Snack Monday Animal Crackers Milk Tuesday Graham Crackers Milk Wednesday Cookies 100% Juice Thursday Cheese Sauce Tortilla Chips Water Friday Granola Bar 100% Juice Menu Activity Sample Menu/Snack Ideas Websites/Resources The Institute of Child Nutrition Care Connection Curricula for Child Care Providers which includes handouts and videos on: • CACFP Meal Patterns • Menu Planning • Family Style Meal Service • Nutrition Needs of Young Children http://www.theicn.org 33 What’s Cooking? USDA Mixing Bowl • Access recipes • Create a cookbook • Browse other Cookbooks • Make a shopping list • Fact Sheets on foods http://www.whatscooking.fns.usda.gov/ Team Nutrition Tips sheets on Nutrition and Activity http://www.fns.usda.gov/tn/nutrition-wellness-tips-young-children You Make a Difference Children eat 50 to 75% of their calories while in your care Thank you! In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. This institution is an equal opportunity provider.
