Menu Planning Jenny Heidenreich Nutrition Program Consultant Fall

Menu Planning Jenny Heidenreich Nutrition Program Consultant Fall 2016 CACFP Training

Goals of the CACFP v. Improve Health & Nutrition v. Develop good eating habits v. Assists in cost of serving healthy meals & snacks

CACFP Requirements Meet nutritional needs of children Consistent with the dietary guidelines Guidance Memorandum 12 C 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? q Add color, texture, and flavor q Provide vitamins & minerals

Vegetables & Fruit Nutrition Tips • Try fresh vegetables • Roast, crockpot, casseroles • Use herbs or no-salt Nutrition Tips • water or 100% juice • Buy low salt/salt free canned vegetables • Avoid frozen veggies Avoid added sugars in frozen fruit (desserts, spice mixes • Buy canned fruit in sauces, syrups) • Limit juice

Building a Healthy CACFP Plate Meat/Meat Alternates: Try beans/peas and other lean meats v 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

Meats/Meat Alternate Nutrition Tips • Use herbs & spices to add flavor • Trim visible fat before cooking • Choose broiling, roasting, baking • Limit processed

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 Assist with Purchasing Review periodically Seasonal Menus

Cycle Menu Planning Steps v Select the main dish v Choose other components to complete the meal v 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 Nutritio n Eye Appealin g Contras t 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 reakfast Monday Cereal Banana Milk Tuesday Cereal 100% Juice Milk Wednesday Toaster Pastry 100% Juice Milk Thursday Cereal Banana Milk B Friday Chocolate Chip Muffin Fruit Cocktail Milk

Menu Activity Monday Fish Sticks French Fries Pears White Bread Milk unch Tuesday Chicken Nuggets Tator Tots Corn Milk Wednesday Spaghetti with Meat Sauce Peaches Milk L Thursday Lasagna Banana Green Beans Milk Friday Hot Dogs Fruit Cocktail Mixed Veggies White Bun Milk

Menu Activity Monday Animal Crackers Milk Snack Tuesday Graham Crackers Milk PM 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

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