Child Nut r Menu Planning

7/29/2019 Child Nut r Menu Planning

http://slidepdf.com/reader/full/child-nut-r-menu-planning 1/102

Nutrition and Menu Planningfor Children

in the Child Care Food Program

October 2005


http://slidepdf.com/reader/full/child-nut-r-menu-planning 2/102 2

In accordance with Federal law and U.S. Department of Agriculture policy, this institution isprohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W,Whitten Building, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (202)720-5964. USDA is an equal opportunity provider and employer.



Welcome

As a child care provider, you play a key role in children’s lives. By working withchildren each day, you help them learn and grow. By serving them nutritious meals

and snacks, you help children get the nourishment and energy they need to learn andgrow. That makes your job very important.

This workshop will provide you an opportunity to enhance your understanding of thenutritional needs of young children and to sharpen your menu planning and foodpurchasing skills. It will also provide a review of policies and guidelines.

Nutrition and Menu Planning in the CCFP

Agenda

Introductions

CCFP Food Service Policy for Children

Nutrition and Child Development

Menu Planning for Children

Purchasing Food in the CCFP

Evaluation



4

Acknowledgements

The ADA’s Complete Food and Nutrition Guide , Roberta Lawson Duff, ChronimedPublishing, MN. 1998.

Building Blocks for Fun and Healthy Meals , A Menu Planner for the Child and Adult Care Food Program , United States Department of Agriculture, Food and Nutrition Service.Spring 2000.

CACFP Training Workbook for Child Care Centers, State of Alabama, Department of Health. April 2000.

CARE Connection Training Program, National Food Service Management Institute,University of Mississippi. 1997.

Child of Mine: Feeding with Love and Good Sense , Ellyn Satter, Bull PublishingCompany, CA. 1991.

Cooking for Kids, State of Florida, Department of Education. September 1993.

Florida Nutrition Training Guide, Basic Nutrition Module , Florida Department of Health, Bureau of WIC and Nutrition Services. Revised November 2001.

Florida Nutrition Training Guide, Preschool Child Nutrition Module , FloridaDepartment of Health, Bureau of WIC and Nutrition Services. Revised November 1998.

Food Buying Guide for Child Nutrition Programs, United States Department of Agriculture, Food and Nutrition Service. Revised November 2001.

Food for Your Preschool Child , Louisiana State University Agricultural Center. Revised April 2001.

Procedure Manual for Sponsoring Organizations of Child Care Centers , FloridaDepartment of Health, Bureau of Child Nutrition Programs. January 2002.



5

Nutrition and Menu Planning in the CCFP

Table of Contents

PagesCCFP Food Service Policy for Children…………………………. 6

Food Service Policy 7 Additional Food Component Requirements 9

CCFP Policy for Special Needs Meals 10Meal Pattern and Policy Challenge 11

Nutrition and Child Development……………………………….. 12

Eating and Food Behaviors of Young Children 13Nutritional Needs of Children 14Things to Consider When Feeding Children in Child Care 16Food Precautions 18Case Study 19

Menu Planning for Children………………………………………. 20

Importance of Menu Planning 21Creditable Foods and Standardized Recipes 22CN Labeling 23Creditable or Not? 24

Things to Consider When Planning Menus for Children 25Menu Planning Activity 29

Purchasing Food in the CCFP…………………………………….. 30

Purchasing Food 31 Additional Considerations 32Determining How Much Food to Purchase 33How to Use the Food Buying Guide (FBG) 34

Calculation Chart Samples 38Quick Reference Guide to Food Buying 42Using the Quick Reference Guide 49

Frequently Asked Questions……………………………………… 50

Appendix………………………………………………………………. 52

Medical Statement 53 Vegetable and Fruit Sources of Vitamins A and C 54

Serving Amounts for Common Fresh Vegetables and Fruits 56 Vegetable and Fruit Ideas 57

Sweet vs. Non-Sweet Creditable Grain/Bread Foods 59Grains/Breads Requirement for Child Care Food Program 60Serving Amounts for Common Grains/Breads 63Menu Planning Worksheet for Children 65Menu Planning Checklist 66CCFP Monthly Meal Count Record 67Calculation Charts 69

County Environmental Health Office Phone Numbers 72

WIC Local Agency Phone Numbers 73



6

CCFP Food Service Policyfor

Children



7

Food Service Policy

A significant goal of the Child Care Food Program is to safely serve nutritious meals andsnacks that meet program meal pattern requirements and are appetizing to children. The ChildCare Food Program Meal Pattern for Children assures well-balanced meals that supply the kindsand amounts of foods that children require to help meet their daily nutrient and energy needs.

POLICY I

Child care providers must ensure that each meal served to children contains, at aminimum, each of the food components in the amounts indicated for the appropriateage group as stated in the CCFP Meal Pattern for Children.

To comply with Policy I, child care providers must adhere to the CCFP Meal Pattern for Children.

Age Group and Serving Size:Child Meal PatternFood Components: 1 and 2

year olds:3 – 5

year olds:6 – 121

year olds:

Milk 11

Fluid milk 1/2 cup 3/4 cup 1 cup

Vegetables and Fruits10

Vegetable(s) and/or fruit(s) or

Full-strength vegetable or fruit juice2 1/4 cup1/4 cup

1/2 cup1/2 cup

1/2 cup1/2 cup

B r e a k f a s t

( 3 c o m p o n e n t s )

Grains/Breads3, 10

Bread orCornbread, biscuits, rolls, muffins, etc. orCold dry cereal4 or

Cooked cereal grains orCooked pasta or noodle products

1/2 slice1/2 serving

1/4 cup or 1/3 oz.1/4 cup1/4 cup



1 slice1 serving

3/4 cup or 1 oz.1/2 cup1/2 cup

Milk 11


Vegetables and Fruits8, 10

Vegetable(s) and/or fruit(s), 2 or more 1/4 cup total 1/2 cup total 3/4 cup total

Grains/Breads3, 10

Bread or

Cornbread, biscuits, rolls, muffins, etc. orCooked pasta or noodle products orCooked cereal grains


1/4 cup1/4 cup


1/4 cup1/4 cup

1 slice1 serving1/2 cup1/2 cup

L u n c h / S u p p e r

( 4 c o m p o n e n t s – 5 i t e m s )

Meat and Meat Alternates10

Lean meat or poultry or fish5 or Alternate protein products6 or

cheese orEgg (large) orCooked dry beans or peas orPeanut butter or soynut butter or othernut/seed butters orPeanuts or soynuts or tree nuts or seeds9 or Yogurt, plain or flavored, unsweetened orsweetened

1 oz.1 oz.1 oz.

1/2 egg1/4 cup

2 Tbsp.1/2 oz. = 50%

4 oz. or 1/2 cup

1 1/2 oz.1 1/2 oz.1 1/2 oz.3/4 egg3/8 cup

3 Tbsp.3/4 oz. = 50%

6 oz. or 3/4 cup

2 oz.2 oz.2 oz.1 egg

1/2 cup

4 Tbsp.1 oz. = 50%

8 oz. or 1 cup

Note: Milk must be served with each breakfast, lunch and supper meal. Between a child’s first and secondbirthday, whole milk must be served. After the child’s second birthday, it is recommended that lowfat milk be

served. To encourage adequate calcium intake, lowfat flavored milk can be served.

Conversions: ½ cup = 4 fl. oz. 1 pint = 2 cups

¾ cup = 6 fl. oz. 1 quart = 2 pints = 4 cups1 cup = 8 fl. oz. 1 gallon = 4 quarts = 16 cups



8

CCFP Meal Pattern for Children (continued)

Age Group and Serving Size:Child Meal PatternFood Components: 1 and 2

year olds:3 – 5

year olds:6 – 121

year olds:

Milk 11


Vegetables and Fruits10

Vegetable(s) and/or fruit(s) orFull-strength vegetable or fruit juice2

1/2 cup1/2 cup

1/2 cup1/2 cup

3/4 cup3/4 cup

Grains/Breads3, 10

Bread orCornbread, biscuits, rolls, muffins, etc. orCold dry cereal4 orCooked cereal grains orCooked pasta or noodle products





1 slice1 serving

3/4 cup or 1 oz1/2 cup1/2 cup

S n a c k 7

( S e l e

c t 2 d i f f e r e n t c o m p o n e n t s )

Meat and Meat Alternates10

Lean meat or poultry or fish5 or Alternate protein products6 orcheese orEgg (large) orCooked dry beans or peas orPeanut butter or soynut butter or other nut orseed butters orPeanuts or soynuts or tree nuts or seeds or Yogurt, plain or flavored, unsweetened orsweetened

1/2 oz.1/2 oz.1/2 oz.

1/2 egg1/8 cup

1 Tbsp.1/2 oz.

2 oz. or 1/4 cup

1/2 oz.1/2 oz.1/2 oz.

1/2 egg1/8 cup

1 Tbsp.1/2 oz.

2 oz. or 1/4 cup

1 oz.1 oz.1 oz.

1/2 egg1/4 cup

2 Tbsp.1 oz.

4 oz. or 1/2 cup

1. Children age 12 and up may be served larger portion sizes based on the greater food needs of olderboys and girls, but must be served the minimum quantities specified for children ages 6-12.

2. Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or grapefruit juice, it must also be fortified with 100% or more of Vitamin C.

3. Bread, pasta or noodle products, and cereal grains, must be whole grain or enriched; cornbread,biscuits, rolls, muffins, etc., must be made with whole grain or enriched meal or flour, cereal must bewhole grain or enriched or fortified. Prepackaged grain/bread products must have enriched flour ormeal or whole grain as the first ingredient.

4. Cold dry cereal can be measured by volume (cup) or weight (ounces) whichever is less.

5. Edible portion as served.

6. Must be equal to at least 80% of the protein quality of milk (casein) determined by the ProteinDigestibility Corrected Amino Acid Score (PDCAAS) and must contain at least 18% protein by weightwhen fully hydrated or formulated.

7. At snack, select at least two different food components. Juice must not be served when milk is servedas the only other component.

8. At lunch and supper, serve two or more kinds of vegetables(s) and/or fruit(s) or a combination of both.Full-strength vegetable or fruit juice must not be counted to meet more than one-half of thisrequirement.

9. At lunch and supper, no more than 50% of the meat/meat alternate requirement can be met with nutsor seeds. Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement.For purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked leanmeat, poultry, or fish.

10. Can be an equal amount of any combination of this component. Note: Less than 1/8 cup of fruit orvegetables is not creditable.

11. After the child’s first birthday and prior to the second birthday, whole milk must be served. After thechild’s second birthday, it is strongly encouraged that lowfat or fat free milk be served.



9

Additional Food Component Requirements

Child care providers must ensure quality meals are served to children and that nutrition educationis encouraged. When planning menus the following requirements must be met:

Vegetable or fruit or juice:

• Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange orgrapefruit juice, it must also be fortified with 100% or more of vitamin C.

• Fruit juice must not be served more than once a day.

• Fresh, frozen or canned vegetables and/or fruits (whole) must be served at least twice a week on the breakfast menu and twice a week on the snack menu.

• Good vitamin A sources must be served a minimum of twice a week and must come fromvegetables and fruits.

• Good vitamin C sources must be served daily and must come from vegetables and fruits or fruit juice.

• Less than 1/8 cup of vegetables and fruits may not be counted to meet the vegetable/fruitcomponent.

Grains/breads:

• Sweet grain/bread foods must be whole grain or made with enriched flour or meal and may becredited as a bread serving at breakfast and snack only. Prepackaged grain/bread productsmust have enriched flour or meal or whole grains as the first ingredient listed on the package.

• No more than two sweet grain/bread breakfast items and no more than two sweetgrain/bread snack items may be served per week (not to exceed four sweet items per week).

• Only ready-to-eat breakfast cereals containing 10 grams of sugar or less per serving as statedon the Nutrition Facts label are allowed.

Meat or meat alternate:

Commercially processed combination foods (convenience entrees – frozen or canned) must have aCN label or manufacturer’s analysis sheet stating the food component contribution to the mealpattern.

**Please note that donated foods cannot be used to contribute to the meal patternrequirements**

POLICY II

Child care providers must have adequate documentation for each meal type served andclaimed for CCFP reimbursement.

To comply with Policy II, child care providers must maintain on file the following items:

• Menu Planning WorksheetsMenus must include the name of the facility, dates, menu type (breakfast, lunch, snack,supper), and menu items. Menus must be changed to reflect any meal componentsubstitutions that are made.

• Meal Count RecordsMeal counts must be taken at the point of service (i.e., as the child is eating) and must berecorded on the Meal Count Record within one hour of the end of the meal service.

Note: Day care home providers must record meal counts by the end of the day.



10

CCFP Policy for Special Needs Meals

CCFP regulations require that allowances be made for children and infants with disabilities and specialdietary conditions.

CHILDREN WITH DISABILITIES

Child care providers are required to provide special meals to children with disabilities when requested bya physician.

A medical statement by a licensed physician must include the following:• The child’s disability and an explanation of why the disability restricts the child’s diet.

• The major life activity affected by the disability.

• The food or foods to be omitted from the child’s diet and the food or choice of foods that must besubstituted.

• A description of any required textural modification(s).

The medical statement must be kept on file at the child care facility where the disabled child is served.(See Appendix for “Medical Statement for Children with Disabilities and Special Dietary Conditions”)

Note: A disability means a physical or mental impairment which substantially limits one or more majorlife activities. This may include: metabolic diseases, such as diabetes or phenylketonuria (PKU);

cerebral palsy; food anaphylaxis (severe food allergy); epilepsy; orthopedic, visual, speech, andhearing impairments; cancer; and HIV disease.

CHILDREN WITH SPECIAL DIETARY CONDITIONS

Child care providers are encouraged but not required to provide special meals for children withconditions that do not meet the definition of disability. Special dietary conditions may include foodallergies and food intolerances.

A medical statement must be completed by a recognized medical authority such as:

• Physician

• Physician’s assistant

• Nurse practitioner (ARNP)

• Registered dietitian

And must include the following:

• Identification of the medical or other special dietary need that restricts the child’s diet.

• The food(s) to be omitted from the child’s diet and the food or choice of foods that may besubstituted.

The medical statement must be kept on file at the child care facility where the child is served.

Note: A special dietary condition means having a medically certified special medical or dietary need.This may include food intolerances or allergies that do not have life-threatening (anaphylactic)reactions.

RELIGIOUS FOOD PREFERENCESReligious food preferences can be accommodated in the CCFP with prior written approval from DOH(Department of Health). Variations can be made in the meal where there is evidence that such variationsare nutritionally sound and are necessary to meet religious needs.

VEGETARIAN MEALS

Vegetarian meals and snacks can be planned to meet the CCFP meal pattern and do not require a medicalstatement.



M e a l P a t t e r n a n d P o l i c y C h a l l e n g e

A c t i v i t y : I d e n t i f y w h i c h p a r t s o f t h e m e n u d o n o t c o m p l y

w i t h t h e m e a l p a t t e r n a n d a d d i t i o n a l n u t r i t i o n p o l i c i e s .

W e e k F i v e

M o n d a y

T u e s d a y

W e d n e s d a y

T h u r s d a y

F r i d a y

B r e a k f a s t

G r a p e J u i c e C

C r i s p i x

M i l k

B o i l e d E g g

C i n n a m o n T o a s t

M i l k

A p p l e s a u c e

1 0 0 % F

r u i t

J u i c e B l e n d C

L i f e

M i l k

G r a p e s

W a f f l e s

S y r u p

M i l k

T

o a s t

J e l l y & M a r g a r i n e

S

c r a m b l e d E g g s

O

r a n g e J u i c e C

L u n c h /

S u p p e r

T u r k e y R o a s t

M a s h e d P o t a t o

e s C

O r a n g e W e d g e

s C

B r o c c o l i A & C

M i l k

* C h i c k e n S t r i p s

L e t t u c e ,

T o m a t o , P

i c k l e

B i s c u i t

C u c u m b e r S l i c e s

F r u i t C o c k t a i l

M i l k

H a m

M a c a r o n i & C h e e s e

R o l l

G r e e n B e a n s C

M i l k

* S a l i s b u r y S t e a k

G r a v y

C o r n b r e a d

B a b y G r e e n

L i m a B e a n s C

P e a c h e s C

M i l k

*

P i z z a ( S t i c k o r w e d g e )

T

o s s e d S a l a d ( L e t t u c e ,

T o m a t o C ,

C u c u m b e r )

L o w f a t F r e n c h

D r e s s i n g

A

p p l e W e d g e s C

M

i l k

S n a c k

F r o s t e d A n i m a l C r a c k e r s

O r a n g e J u i c e C

B l u e b e r r y M u f f i n

M i l k

P e a n u t B u t t e r C r a c k e r s

M i l k

G r a h a m C r a c k e r s

C u c u m b e r & C e l e r y

S t i c k s

L o w f a t R a n c h

D r e s s i n g

O

a t m e a l C o o k i e

M

i l k

* R e q u i r e s a C h i l d N u t r i t i o n L a b e l . W h e n a d r i n k i s n o t s p e c i f i c a l l y l i s t e d w i t h a s n a c k , w a t e r i s r e c o m m e n d e d a s a b

e v e r a g e .

C = a g o o d v i t a m i n C s o u r c e

A = a g o o d v i t a m i n A s o u r c e



Nutrition and Child Development



Eating and Food Behaviors of Young Children

Children learn food habits and behaviors at an early age. From birth until about age five orsix, children are laying down the nutrition foundation that will be with them for the rest of theirlives. Role modeling healthy eating habits to the children in your care is just as important asproviding nutritious meals and snacks to them. What you say and do can have a lifelong effecton their health. It’s important to let the children see you eat (and enjoy!) what you are servingthem. Below are some eating and food behaviors of young children to keep in mind when

planning and serving meals and snacks at your child care facility.

Toddlers (1 – 2 year olds):

• Physical growth begins to slow down a bit, and appetite may begin to decrease.

• Eating patterns are not consistent; what they like today, they may not like tomorrow.It is important to provide three meals a day with planned snacks in between.

• Although interested in food, they may not eat some of every thing at a meal like anadult. They may only eat one or two foods.

• Feeding skills with hands, chewing, and cup-drinking improve. It is important to providechild-sized seating, plates, cups, bowls and utensils.

• Capable of eating until they are full and stopping when they are full, unless we teachthem differently.

• Becoming independent and opinionated. They know what they want to do and whatthey don’t want to do.

• Afraid of anything new. It may take over 20 times of introducing a new food beforefeeling comfortable enough to actually swallow it.

• Learning to communicate verbally.

Preschoolers (3-5 year olds):

• Language skills improve.

• Feeding skills continue to improve.

• Full of energy, they like starting things; however, attention span and the need to finishare limited.

• Full of fun, playing is their job.

• Eager to please, they want to learn and get better at doing things including table

manners and learning about food.

• They copy adults. Your praise, criticism, support, and discipline become moreimportant.

• More independent. Instead of learning by trial and error, preschoolers think ahead, talk about something, and study it. Although not as skeptical of new foods, it will still take alot of tastes.

**IMPORTANT**Understand, observe and maintain Ellyn Satter’s “division of responsibility.” Childcare providers and “parents are responsible for the what , when , and where of feeding. Children are responsible for the how much and whether of eating.”



Nutritional Needs of Children

Nutrition is the process by which our bodies take in and use food. It means having thecalories we need for energy along with adequate protein, vitamins, and minerals to keep ourbodies healthy. Children need a wide variety of foods from each of the food components for

normal growth and development and to fuel their active play. Child care providers should selectwhat foods to purchase and serve to the children based on the following nutritional needs:

Milk:

• Excellent source of calcium, vitamin D and protein.

• Builds strong bones and teeth.

Nutrition Tips:

3 Reduced fat (2%) milk is NOT lowfat, it contains twice as much saturated fatas lowfat milk.

3 Mooove to Lowfat or Fat Free Milk materials are available to teachchildren in your care that lowfat and fat free milk have the same greatnutrition as whole and reduced fat milk – just less fat! Visit these websitesfor downloadable documents:

http://www.doh.state.fl.us/family/mooove/milk.html

http://www.doh.state.fl.us/CCFP/info/nutritioncampaign.htm

Vegetables and Fruits:

• Loaded with essential vitamins (A, C and B), minerals (potassium, magnesium), fiber,and disease-fighting phytochemicals.

• Eating plenty of vegetables and fruits everyday can help reduce the risk of heartdisease, high blood pressure, type 2 diabetes, and certain cancers.

Nutrition Tips:

3 For fiber, keep the edible peels on vegetables such as potatoes, cucumbersand summer squash.

3 Add fruit in all kinds of dishes including salads, side dishes and cereals.

3 5 A Day the Florida Way! and Snack Smart, Move More materials areavailable to assist you in promoting to children and parents the importance of eating five or more servings of vegetables and fruits every day. Visit these

websites for downloadable documents:

http://www.doh.state.fl.us/family/5aday/index.html

http://www.doh.state.fl.us/ccfp/info/nutritionres.htm

http://www.fldoe.org/nutrition/teachers/SnackSmart



Grains/Breads:

• Good sources of fiber, iron and B vitamins.

• Supply energy to the body in the form of glucose, which is the only energy source forred blood cells and the preferred energy source for the brain and central nervoussystem.

• Whole grains (cracked, crushed, or flaked), including foods made from them, contain theentire grain seed or kernel – the bran, the germ, and the endosperm. The words “whole” or “whole grain” will be on the label or package.

• Refined grains have most of the bran and some of the germ removed and by law mustbe enriched and fortified with folic acid, thiamin, riboflavin, niacin, and iron. Wheatflour, enriched flour and degerminated cornmeal are not whole grains.

Nutrition Tips:

3 For fiber, choose foods that are made with whole grains and bran like wholewheat bread, whole grain cereals and brown rice.

3 Serve breadsticks, whole-wheat crackers, toasted pita points or a bagel half

as snack alternatives.

3 Opt for breads made with less fat and sugars. Instead of croissants,doughnuts and sweet rolls, cinnamon toast and peanut butter toast are great

substitutes!

3 When making cakes, brownies and muffins, substitute an equal amount of applesauce or other fruit puree for at least half the fat.

Meat/Meat Alternates:

• Excellent sources of protein, B vitamins, and minerals like iron and zinc.

• Protein provides amino acids (known as the building blocks) needed to repair, build, andmaintain body cells and tissue. Animal food sources contain 9 essential amino acids andplant food sources are lacking in one or more of the essential amino acids.

• Iron’s main job is to carry oxygen in the bloodstream to produce energy.

• Iron is found in animal food sources (heme) and is easily absorbed; it is also found inplant sources (non-heme). Vitamin C helps our bodies absorb this type of iron.

Nutrition Tips:

3 Choose lean meat. Loin and round cuts have less fat than other cuts of meat. Trim visible fat from meat before cooking and drain excess fat off

after cooking.3 Choose skinless poultry or remove the skin before cooking to cut the fat

content in half.

3 Make beans the “main event” at meals occasionally. They are lower in fatand higher in fiber. Try bean soup, vegetarian chili or bean and cheeseburritos.

3 Choose processed meats lower in fat and sodium.



Things to Consider When Feeding Children in Child Care

Child care providers are responsible for not only providing healthy foods to the childrenthey care for, but also teaching healthy food habits to children. Both child and adult shouldenjoy meals. Mealtime should be a pleasant experience and provide an opportunity to learn

more about food. Consider selecting foods that you enjoy eating. Also, consider asking parentswhat type of foods they and their children like to eat at home.

What Children Like:

Children as well as adults usually like foods that look and taste good. Keep in mind thefollowing when preparing meals and snacks. Children typically like:

• Bright colors: Try orange carrots, green peas, and red watermelon. Fruits andvegetables offer eye and taste appeal.

• Mild flavors: Baby carrots, new potatoes, bananas and applesauce appeal to a youngchild. If you cook cauliflower, cabbage or broccoli, cook it for a very short time to

prevent strong flavors.• Different textures: Crisp raw fruits and vegetables, smooth foods such as soups, mashed

potatoes and yogurt, and soft, moist, cooked meats and eggs are well-received at mealsand snacks.

• Finger foods: Fresh fruit plate or cheese sandwiches cut in quarters are good examples.

• Moderate temperatures: Children like “hot foods” a little cooler than adults, but warmenough to still be appetizing.

• Variety: Children get bored eating the same foods. Offering a variety of foods is notonly important nutritionally but it helps to keep children interested.

• Starchy foods: Rice, pasta, bread, and potatoes (remember potatoes are counted as avegetable in the CCFP) are generally well received especially when other foods seem tobe more of a challenge.

Introducing “New” Foods:

Typically, young children are more sensitive to tastes and textures than adults so theywill be more cautious when trying foods that are new to them. At this point, it is very importantto remember the division of responsibility: adults provide healthy food, children choose to eat it.Present food in a relaxed and positive manner and respect the child’s opinion about food.Consider the following when introducing new food:

3 Introduce only one new food at a time. Offer a small amount of the new food with

foods that are familiar.

3 Offer a “sample” of a new food prior to the beginning of a meal when children arehungry. Talk about the new food with the children – what it is, where it comesfrom, and how it was prepared.



3 Meats and vegetables can be more of a challenge for children to learn to like. Meatcan be hard to chew and dry compared to other foods. Cook meats so they aremoist and tender, and cut thin so it is easier to chew. Try casseroles or soups.Dress-up vegetables with a sauce or include them in a casserole or soup. Don’tforget that breakfast and snack are opportunities to include vegetables.

3 Role model a positive attitude toward the new food; expect that it will be liked.Refrain from coaxing, praising, bribing or forcing a child to try a new food.

3 Enlist the help of an eager child to try the new food first.

3 If a food is not accepted after several tries, change the way it is prepared and/orserved.

3 Continue to incorporate the “new” food in menus so that it becomes familiar.Remember, it may take up to 20 times before a child decides that he or she likes it.When children accept a new food, serve it again soon so the food becomes familiar.

Family Style Meal Service:

Family style is a type of meal service which allows children to serve themselves fromcommon platters and bowls of food with assistance from supervising adults setting the example.This style of meal service encourages children to try new foods, develop good eating habits andtable manners, and provides an opportunity for nutrition education. Below are guidelines forserving family style meals in the CCFP:

• Family style meal service means serving foods in bowls, dishes, and pitchers on thetable and children serving themselves with adult supervision.

• The minimum required amounts of each food component must be present at each tablefor the number of children being served. This means when food dishes are passedaround the table, each child has access to the minimum required amount of each mealcomponent. Enough food must also be available to accommodate any adults who willbe eating with the children.

• Preferably, the supervising adults should act as a good role model by sitting with thechildren and eating the same food as they do. Child care staff can suggest that eachchild take a single serving as the food is passed around.

• In family style meal service, children are responsible for determining the amount (if any)of a food item that they will serve themselves.

• The supervising adults are responsible for assuring food is handled in a safe andsanitary manner. Food from bowls, dishes and pitchers which are placed on the tablesmay not be reused or served as a leftover at a later date or time.

Advantages for children:

3 Feel more in control to judge their hunger and fullness throughout the meal.

3 More willing to try a small serving when they see other children trying new foods.

3 Social skills and serving skills are reinforced.

Advantages for child care providers:

3 Sitting with the children throughout the meal.

3 Role modeling and maintaining a pleasant mealtime atmosphere.

3 Enjoying conversation and a relaxed family-like atmosphere at mealtime.



Food Precautions

Serving safe food to children participating in the Child Care Food Program is as important asserving well-balanced and appetizing meals. Food Safety in the Child Care Food Program – Guidance for Child Care Providers is a workbook that provides basic food safety information and resources toassist the child care provider in preventing foodborne illness at the child care site. Food safety alsoincludes prevention of choking and being aware of food allergies when planning and serving meals toyoung children.

Choking:

The majority of childhood choking injuries are associated with food items. Children are at risk from choking on small, round foods such as hot dogs, candies, nuts, grapes, carrots and popcorn.Children ages 4 and under are at greatest risk of choking. Avoid giving the following foods to this highrisk group (unless you plan to modify them):

Avoid: Unless:

• Hot dogs • Sliced in quarters lengthwise

• Grapes • Sliced in half lengthwise

• Raisins • Used in baking or salads• Pretzels • Soft, small pieces

• Large chunks of meat • Chopped or shredded finely

• Nuts • Chopped very fine

• Hard pieces of fruits or vegetables • Shredded

• Peanut butter • Spread thinly – never serve off aspoon

• Fish with bones • Bones removed

• Hard candies, popcorn,marshmallows, chips

• Avoid

For more information on child safety, visit the National SAFE KIDS website at www.safekids.org.

Severe Food Allergies:

It is estimated that one in every 20 children under the age of 3 has food allergies. No oneknows exactly why, but it appears that more children are becoming severely allergic to certain foods.The following eight foods account for the majority of allergic reactions: milk, eggs, peanuts, tree nuts(walnuts, almonds, cashews, pistachios, pecans, etc.), wheat, soy; fish, and shellfish.

A severe allergic reaction (anaphylaxis) is sudden and potentially fatal. It affects the wholebody and can include vomiting, swelling of the face and lips, difficulty breathing, coughing, sneezing

and watery eyes, and skin that’s bumpy, red and itchy. Symptoms can occur within minutes to twohours after contact with the allergy-causing food. Here are some ways to prevent allergic reactionsfrom occurring at your child care site:

3 Have parents document any known food allergies and keep on file.

3 Inform all child care staff of any food allergies.

3 Read ingredient labels to avoid serving the allergy-causing food.

3 Avoid cross contact between allergy-containing foods and allergy-free foods.

3 Visit the Food Allergy & Anaphylaxis Network at www.FoodAllergy.org to learn more aboutfood allergies.



Case Study

“Its lunch time children!” said Mrs. Tonya enthusiastically. As Mrs. Tonya’s class of three year olds sat down at the table to have their meal, she informed them, “Today you are

going to try new foods!” The cook, Ms. Sara, set a plate in front of each child. Each platecontained boned fish, boiled brussel sprouts, rice pilaf, and a slice of banana bread. A cup of whole milk was also served. The children had never been served any of these foods at the daycare before.

Mrs. Tonya could see that some of the children were reluctant to try the new foods. Topersuade them, she said, “You all must taste a bite of everything and eat ALL of yourvegetables!”

A few minutes later, Mrs. Tonya went to the refrigerator and got out food that was leftover from a restaurant the night before. After heating the food in a microwave, she sat downat the table with the children and ate her meal. She remembered reading that you should eat

at the table with children. As she popped a French fry in her mouth, she muttered, “I knowthose brussel sprouts don’t taste very good, but you have to eat them. They’re good for you!”

Identify things that should have been done differently regarding the following:

1. Nutritional Needs of Children:__________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

2. CCFP Policy:________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

3. Introducing New Foods:______________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

4. Role Modeling:______________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

5. Food Precautions:___________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________



Menu Planning for Children



Importance of Menu Planning

Achieving the goal of serving meals that have nutritional value, meet program mealpattern requirements, and taste good to children requires careful menu planning. Menuplanning, which includes an understanding of how to plan menus, the use of creditable foodsand standardized recipes, and an understanding of CN Labeling, is one of the most importantparts of the Child Care Food Program.

How to Plan Menus:

In addition to meeting the nutritional needs of children, planning menus ahead can savetime and money. The basic menu planning tips that follow will help you be successful.

• Set aside a time and place to plan menus before the food is purchased:

3 Collect a variety of resources – meal pattern, menu planning worksheets,recipes, a calendar of holidays or special events, past menus and comments,USDA publications and websites.

3 Plan well in advance (at least a month) before menus will be served.

3 Involve children and parents.

3 Decide on a time period. Consider cycle menus (at least 4 weeks repeated on aregular basis).

3 Think about changes you want to make – nutritional as well as culinary.

• Consider available staff, equipment, time, cost and storage:

3 Incorporate quick and easy meals for more hectic days.

3 Balance higher cost meals with lower cost ones.

3 Consider meals that can be safely prepared ahead.

3 Plan for emergencies.

• Figure out your menu planning style:

3 Easier to plan all the main dishes first, and then select other food components.Keep in mind that the main dish meat/meat alternate may also contain a breadand/or vegetable.

3 Plan snacks last to fill in possible nutritional gaps left by breakfast and lunch.

• Plan healthy menus that meet meal pattern requirements:

3 Provide variety and balance.

3 Think about color, contrast and whether or not it looks good.

3 Take into account seasonal foods.

3 Consider regional and cultural preferences.

3 Incorporate nutrition education – try new foods.

• Evaluate your menus:

3 Do they meet CCFP meal pattern requirements?

3 Are they nutritionally balanced?

3 Can you visualize the children wanting to eat the planned meals?

3 Is cost and preparation time factored in?



Creditable Foods:

Creditable foods are those foods that may be counted toward meeting the meal patternrequirements for a reimbursable meal. Non-creditable foods are those foods that do not meetthe requirements for any component in the meal pattern. However, they can be used tosupplement the required meal components, improve acceptability, and satisfy appetites. Foodsare determined to be creditable based upon the following factors:

• Nutrient content

• Customary function in a meal

• Compliance with CCFP policy

• Compliance with the Food and Drug Administration’s Standards of Identify

• Compliance with USDA’s standards for meat and meat products

For more information, refer to A Guide to Crediting Foods, June 2003 . This publication isavailable on the CCFP website at www.doh.state.fl.us/ccfp. Log into MIPS and click on NutritionDocuments.

Standardized Recipes:Understanding and using standardized recipes is also cost effective and assures children

will receive correct amounts of food. Building Blocks for Fun and Healthy Meals defines astandardized recipe as one that “has been tried, adapted, and retried several times – and hasbeen found to produce the same good results and yield every time as long as:

3 the exact procedures are followed

3 the same type of equipment is used

3 the ingredients are the same quality and in the same quantities.”

A standardized recipe should include:

3 Yield – the number of servings and serving size3 Ingredients – all the foods necessary to prepare the recipe

3 Correct measures, weights, and/or pack size

3 Step-by-step instructions on how to prepare

The benefits of using standardized recipes include consistent food quality, predictable yield,consistent nutrient content, efficient food purchasing, food cost control, and confidence in foodpreparation.

For more information on standardized recipes, refer to the following resources:

• Child Care Recipes – Food for Health and Fun, USDA, Food and Nutrition Service. March

1999. Also available at http://www.fns.usda.gov/tn/Resources/childcare_recipes.html.

• Building Blocks for Fun and Healthy Meals, USDA, Food and Nutrition Service. Spring2000. Also available at http://www.fns.usda.gov/tn/Resources/buildingblocks.html.

• Measuring Success with Standardized Recipes, USDA, Food and Nutrition Service. 2002. Also available at http://www.nfsmi.org/Information/measuring-success.html.



Child Nutrition (CN) Labeling/Manufacturer’s Analysis Sheets:

Main dish combination products that are commercially processed such as ravioli, beef stew, spaghetti with meat sauce, egg rolls, pizza, chicken nuggets, fish sticks, etc. must not becounted towards a reimbursable meal unless you have either a CN Label or Manufacturer’s Analysis Sheet to show that the product contains sufficient quantities of meat/meat alternate,grains/breads, and vegetables/fruit to meet the meal pattern.

CN Labeling:

• Is a voluntary federal labeling program for Child Nutrition Programs.

• Is operated by the USDA Food and Nutrition Service.

• Is for main dish products which contribute to the meat/meat alternate component of themeal pattern requirements for children.

• Has a distinct border with the CN logo and includes a six digit number.

• Provides protection against audit claims and meal disallowances.

Example of a CN Label:

For a detailed explanation of CN Labeling visit the USDA Food and Nutrition Service (FNS)website at www.fns.usda.gov/cnd/CNlabeling.

Manufacturer’s Analysis Sheet (or Product Analysis Sheet):

• Will differ from food manufacturer to food manufacturer.

• Must contain a statement about the amount of meat/meat alternate, grain/bread, and/orvegetable or fruit component per serving.

• Must be signed by an official of the manufacturer, not a salesperson.

• Can be obtained by calling the 1-800 number on the packaging of the food item.

• Can usually be faxed or mailed from them to you.

If a CN Label or Manufacturer’s Analysis Sheet Cannot Be Obtained:

A processed combination food may be used if another creditable ingredient is added insufficient quantity to meet the meal pattern.

The added ingredient must:• Be sufficient on its own to meet the meal pattern requirement, and

• Be one of the ingredients already in the processed combination food or is typicallyassociated with the food being served (for example, beef chunks could be added tocanned stew, ground beef could be added to spaghetti sauce, or shredded cheese couldbe added to pizza).

*For your use in determining serving sizes, a CN Label and Manufacturer AnalysisCalculator is available on our website (www.doh.state.fl.us/ccfp) under “ProgramGuidance.”

000000

five .875 oz. breaded fish nuggets with APP

provides 2.0 oz. equivalent meat/meat alternateand 1 serving of bread alternate for the ChildNutrition Meal Pattern Requirements. (use of this logo and statement authorized by the Food

and Nutrition Service, USDA 08/00

CN

CNCN

CN



Creditable or Not?

Determine if the food item is creditable based on the designated meal component.

Food Item Meal ComponentCreditable?

Yes/No Additional Comments

1. Milkshake Milk

2. Tomato Soup(canned, condensed,reconstituted)

Vegetable/Fruit

3. Jell-o Vegetable/Fruit

4. Cranberry Juice Vegetable/Fruit

5. Apple Cider Vegetable/Fruit

6. Spaghetti Sauce Vegetable/Fruit

7. Potatoes Grain/Bread

8. Cream Cheese Meat/Meat Alternate

9. Bacon Meat/Meat Alternate

10. Tofu Meat/Meat Alternate

11. Cheese Product(like Velveeta brand)

Meat/Meat Alternate

12. Frozen Yogurt Meat/Meat Alternate



Things to Consider When Planning Menus for Children

The demand for child care continues to grow as the number of women of childbearing ageincreases in the work force. As this occurs, the number of children under the age of 5 alsoincreases. This means more children are in day care where they will consume most of their meals.It is important for child care providers to be knowledgeable about nutrition and menu planning foryoung children. The following resources can assist you in planning healthy menus and teachingthe children in your care to make healthful food choices.

Dietary Guidelines for Americans 2005:

The dietary guidelines are developed jointly by the U.S. Department of Agriculture and theU.S. Department of Health and Human Services every 5 years. The guidelines are intended forhealthy Americans 2 years of age and older. The latest guidelines were released in January 2005which encourages most Americans to eat fewer calories, be more active, and make wiser foodchoices. Below is a summary of the key recommendations and specific needs of children:

• Adequate Nutrients within Calorie Needs

3 Eat a variety of nutrient-dense foods while limiting saturated and trans fats,cholesterol, added sugars, salt, and alcohol.

3 Follow a balanced eating plan.

• Weight Management

3 Eat the right foods that give your body the nutrients you need to be healthy andmaintain a healthy weight range.

3 Balance the food you eat with physical activity. To reach or maintain a healthyweight range, make small decreases in the amounts of food you eat and increaseactivity.

3 A healthcare provider must be consulted before placing an overweight child on aweight-reduction diet. The rate of weight gain should be reduced while allowing for

growth and development.

• Physical Activity

3 Be physically active for at least 30 minutes most days of the week.

3 Increasing the intensity or the amount of time that you are physically active canhave even greater health benefits and may be needed to control body weight. About 60 minutes a day may be needed to prevent weight gain.

3 Children and teenagers should be physically active for 60 minutes every day, ormost every day.

• Food Groups to Encourage

3 Focus on fruits and vegetables. Based on a 2,000 calorie diet we need to eat 2cups of fruit and 2 ½ cups of vegetables each day. Young children needapproximately 1 ½ cups of fruits and 1 ½ cups of vegetables each day.

3 Eat more dark green veggies like broccoli, spinach and other dark leafy greens;orange veggies like carrots, sweet potatoes, pumpkin and winter squash; and beansand peas such as pinto beans, kidney beans, black beans, garbanzo beans, splitpeas, and lentils.

3 Get your calcium-rich foods – 3 cups of low-fat or fat-free milk each day, or anequivalent amount of low-fat yogurt and /or low-fat cheese (1 ½ ounces of cheese

equals 1 cup of milk). Children age 2 to 8 need 2 cups a day.



3 Make half of your grains whole grains. Eat at least 3 ounces of whole-graincereals, breads, crackers, rice, or pasta every day. One ounce is about 1 slice of bread, 1 cup of breakfast cereal, or ½ cup of cooked rice or pasta. Look to seethat grains such as wheat, rice, oats, or corn are referred to as “whole” in the listof ingredients. Children need approximately 2 ½ ounces of whole-grains alongwith 2 ½ ounces of other grains.

• Fats

3 Choose lean meats and poultry. Bake it, broil it, or grill it. Include more fish,beans, peas, and nuts.

3 Choose foods that are low in saturated and trans fats. Read the Nutrition Facts

label on foods.

3 Adults should keep total fat intake between 20 to 35 percent of total calorieswith less than 10 percent coming from saturated fat sources. Children age 2 to 3years old should keep fat intake between 30 to 35 percent of calories; childrenage 4 to 18 should keep fat intake between 25 to 35 percent.

• Carbohydrates

3 Choose fiber-rich fruits, vegetables, and whole grains often.

3 Choose and prepare foods and beverages with little added sugars or sweeteners.

3 Don’t sugarcoat it. Sugars add calories but very few if any nutrients andcontribute to dental caries.

• Sodium and Potassium

3 Reduce sodium (salt), increase potassium. Eating less than 2,300 milligrams of sodium (about 1 tsp of salt) per day may reduce the risk of high blood pressure.Choose and prepare foods with little salt. Processed foods are high in sodium solimit these types of foods.

• Alcoholic Beverages

3 If you choose to drink alcohol, do so in moderation, meaning 1 drink a day forwomen and up to 2 drinks for men.

• Food Safety

3 Clean; wash hands and surfaces often. Wash or rinse fruits and vegetables.Meat and poultry should not be washed or rinsed.

3 Separate; don’t cross contaminate. Separate raw, cooked, and ready-to-eatfoods while shopping, preparing, or storing foods.

3 Cook; foods to safe temperatures to kill microorganisms.

3 Chill; refrigerate perishable food promptly and defrost foods properly.

3 Avoid raw (unpasteurized) milk or any products made from unpasteurized milk,raw or partially cooked eggs or foods containing raw eggs, raw or undercookedmeat and poultry, unpasteurized juices, and raw sprouts. Infants and youngchildren must not be allowed to eat or drink these foods.

**IMPORTANT**For more information about the Dietary Guidelines for Americans 2005 and to

download materials visit the website at www.healthierus.gov/dietaryguidelines.



MyPyramid-Steps to a Healthier You:

The Center for Nutrition Policy and Promotion, an organization of the USDA, helps to translatenutrition research into educational information and materials for the public. They first introduced theFood Guide Pyramid in 1992 and have now transformed it into an interactive web-based system calledMyPyramid. For the first time, the pyramid addresses physical activity. There are a total of 12pyramids, each with varying recommendations. “Your” pyramid depends on your age, sex, and activitylevel. Although the servings for each pyramid may vary, the food groups do not. The following aretips for each group:

Grains:3 Look for “whole” before the grain name on the list of ingredients.

3 Set a good example for children by serving and eating whole grains with meals or snacks.

3 Make half of your grains whole grains.

Vegetables:

3 Eat more dark green and orange vegetables.

3 Let children decide on the vegetables to serve for a lunch or what goes into a salad.

3 Eat more dry beans and peas.

Fruits:

3 Choose fresh, frozen, canned, or dried fruit.3 Offer children a choice of fruits at snack.

3 Go easy on fruit juices.

Milk:

3 Get calcium-rich foods.

3 Go low-fat or fat-free.

3 Choose lactose-free products or other calcium sources if you can’t drink milk.

Meat and Beans:

3 Go lean on protein.

3 Bake it, broil it, or grill it.3 Vary your choices with more fish, beans, peas, and nuts.

Oils:

3 Know your fats.

3 Get most of your fat from fish, nuts, and vegetable oils.

3 Limit solid fats like butter, stick margarine, shortening, and lard.

Physical Activity:

3 Find your balance between food and physical activity.

3 Be physically active for at least 30 minutes most days of the week.

3 Children and teenagers should be physically active for 60 minutes every day, or most days.3 Most importantly, pick an activity you enjoy doing and have fun.

A Word about Discretionary Calories:

3 Think of discretionary calories as an “extra” or “luxury” calorie allowance which is usually verysmall, between 100 and 300 calories depending on activity level.

3 Typically come from sweets, sauces, or beverages but can be used as more food from the maingroups above.

**IMPORTANT**

To determine the pyramid that is right for you and obtain resources for children and parents visitwww.MyPyramid.gov



Nutrition Facts Label:

The Nutrition Facts label is a guide that can be used in purchasing healthy foods. It is requiredon almost all packaged foods. The Nutrition Facts label can be used to see if a food is a goodsource of a nutrient or to compare similar foods. It can be used, for example, to find whichkind of breakfast cereal contains 10 grams of sugar or less, or which milk has the least fat.

Nutrition FactsServing Size 1 cup (228g)Servings Per Container 2

Amount Per ServingCalories 250 Calories from Fat 110

% Daily ValueTotal Fat 12g 18%

Saturated Fat 3g 15%Trans Fat 3g

Cholesterol 30mg 10%Sodium 470mg 20%Potassium 700mg 20%Total Carbohydrate 31g 10%

Dietary Fiber 0g 0%Sugars 5g

Protein 5g

Vitamin A 4%

Vitamin C 2%Calcium 20%Iron 4%

*Percent Daily Values are based on a 2,000 caloriediet. Your daily values may be higher or lowerdepending on your calorie needs.

Calories: 2,000 2,500

Total Fat Less than

Sat Fat Less than

Cholesterol Less than

Sodium Less than

Total Carbohydrate

Dietary Fiber

65g

20g

300mg

2,400mg

300g

25g

80g

25g

300mg

2,400mg

375g

30g

*The recommended total fat intake for adults is 20 to 35 percent of total calories for the day. Therecommended total fat intake for children 2 to 3 years of age is 30 to 35 percent and for children andadolescents 4 to 18 years of age it is 25 to 35 percent of total calories for the day. No more than 10percent of these “fat calories” should come from saturated fat and trans fat should be kept as low aspossible.

Check label for:

• Serving size

• Number of servings

• Calories per serving

• When possible, use thepercent Daily Value (DV):5% DV or less is low, 20%DV or more is high

• *Limit Fat, Cholesterol, andSodium

A word about Trans Fat: It is fat thatis made when liquid oils are madeinto solid fats (hydrogenation) likeshortening and hard margarine. Itbehaves like saturated fat by raisingLDL which increases the risk of coronary heart disease. Foodmanufacturers are required to list theamount of trans fat on all their

products by January 1, 2006.

• Get enough of Potassium,Fiber, Vitamin A, Vitamin C,Calcium and Iron

A note about daily values: % Daily Value shows how a food fits into theoverall daily diet. It is a quick way totell if a food is high (>20%) or low(<5%) in a nutrient. The percentageis based on daily requirements for a2,000 calorie diet. Some values are

maximums, as with fat (65 grams orless). Others are minimums, as withcarbohydrates (300 grams or more).



Menu Planning Activity

Working in teams, participants will plan a breakfast, lunch and a snack menu based on theCCFP meal pattern requirements and nutrition policies, the nutritional needs of children and

basic menu planning techniques.

Materials Needed:

• Food models

• Paper plates



30

Purchasing Food in the CCFP



31

Purchasing Food

Once menus are planned, it is necessary to purchase enough food so that the minimumquantity requirements are met. This section will review a variety of ways that will help you inpurchasing foods. The following are tips for using your CCFP funds to purchase food wisely.

Know Your Food Budget:

• Estimate CCFP monthly reimbursement.

• Consider available money for meals and snacks from non-CCFP funds.

• Determine the cost of food and non-food items necessary for food service.

Plan Accordingly:

• Plan menus in advance.

• Consider cycle menus.

• Make a list of items that must be purchased prior to going to the grocery store.

Consider Purchasing Options:

• Weigh advantages and disadvantages of buying from a food distributor:

3 Food distributors deliver and usually provide products that cost less.

3 However, food distributors also require a minimum order and sell items inlarge quantities.

• Consider joining in a local school district food bid or food buying co-op.

• Utilize wholesale clubs, bakery outlets and farmer’s markets.

• Avoid convenience store shopping.

Comparison Shop:• Buy fresh produce in season for best prices.

• Compare prices of frozen, canned and fresh fruits and vegetables.

• Buy store brands instead of name brands.

• Check unit prices (this can usually be found on the price tag at the grocery store).

• Buy regular rice, oatmeal and grits rather than instant or flavored grains.

• Look for bargains on day old bread and bakery products.

• Buy yogurt in large containers instead of single-servings.

• Don’t assume gallons of milk are always going to be the cheapest; sometimes sales

make smaller units a better buy.• Check newspaper ads or store flyers for weekly specials.

• Use coupons.



32

Additional Considerations:

• Buying in Bulk

3 Will you use it before the expiration date?

3 Is it the best buy?

3 Do you have a safe place to store it?

• Convenience Foods – Possible Advantages

3 Save time

3 Product consistency

3 Use less labor

3 Nutrition information availability (but not always CN labels)

• Convenience Foods – Possible Disadvantages

3 Cost more

3 Often higher in sodium

3 May be higher in fat

3 Cook cannot control ingredients

3 Unavailability of CN Label or Manufacturer’s Analysis Sheet

The following table compares the cost of a few items purchased as convenience foods versusmade from scratch. Pay close attention to the meal contribution of each item. In some cases,the convenience food may look most cost effective. However, the amount of a meal componentmay not be enough to meet the meal pattern. In this case, more of the item (specifically theparticular meal component(s) that is insufficient) would need to be served.

Cost Comparisons Per Serving

“Made From Scratch” Foods vs. Convenience Foods

Macaroni and Cheese with Ham $.33

3 1 ounce meat/meat alternate

3 1 ½ servings grain/breadvs.

Macaroni and Cheese with Ham $.61

3 1 ounce meat/meat alternate

3 1 ½ servings grain/bread

Bean Burrito $.27

3 2 ounces meat/meat alternate

3 1 serving grain/breadvs.

Bean Burrito $.25

3 ¾ ounce meat/meat alternate

3 1¾ servings grain/bread

Ham and Cheese Sandwich $.44

3 2 ounce meat/meat alternate3 2 servings grain/bread

vs.

Ham and Cheese Hot Pocket $.76

3 ¾ ounce meat/meat alternate3 2¼ servings grain/bread

Blueberry Muffin Square $.21

3 1 serving grain/bread vs.Blueberry Muffin $.26

3 1 serving grain/bread

Pancake $.03

3 1 serving grain/bread vs.Eggo Waffle $.11

3 1 serving grain/bread



33

Determining How Much Food to Purchase:

Keep in mind the following when determining amounts of food to purchase.

• The CCFP Meal Pattern for Children identifies the minimum serving size for each mealcomponent by age group to qualify for reimbursement. You can always serve more food

than is required, just not less.• Experience determines how many children you expect to feed. Don’t forget about drop-

in and late children as well as staff who eat.

• The general procedure when figuring how much food to buy is to divide the number of servings you need by the number of servings you will get from one purchase unit. A purchase unit refers to the form in which the food is normally purchased (pound, No. 10

can, etc.)

• Round up when calculating how much food to buy. It’s always better to have toomuch food than not enough.

• Foods are often times purchased in case lots. Keep in mind that the purchase amount

may differ from the calculated amount to prepare a menu item.

Food Buying Guide (FBG):

The Food Buying Guide for Child Nutrition Programs is the main tool (along with acalculator!) required to determine how much of a particular food item will be needed to feedthe number of children in your center. If you don’t have easy access to this book at your site, itcan be viewed on the USDA website at www.fns.usda.gov/cnd. To access the guide, you willneed to scroll down and click on Child & Adult Care Food Program. Then click on Resources inthe left hand index; you will find the Food Buying Guide under Publications.

The Food Buying Guide is designed to help you in two important ways:

• It will help you buy the right amount of food in the most economical way.

• It will help you determine the specific contribution each food makes toward the mealpattern requirements.



34

How to Use the FBG

The foods in the guide are listed as individual food items. They are arranged alphabeticallywithin the appropriate food component from the CCFP Meal Pattern. If you are not sure of afood’s component group, the complete index at the end of the guide will direct you to thecorrect page.

Using a six-column format, the yield data tables provide the following information:

1. Food AsPurchased, AP

2. PurchaseUnit

3. Servingsper PurchaseUnit, EP

4. Serving Size per Meal Contribution

5. PurchaseUnits for 100Servings

6. Addi ti onalInformation

• Column 1, Food As Purchased, lists individual foods alphabetically by source (forexample, ground beef is listed under BEEF along with roast, steaks, etc.).

• Column 2, Purchase Unit, shows how the food is packaged for purchasing (usually bypound or by can size).

• Column 3, Servings per Purchase Unit, shows the number of servings (1 ounce, ¼

cup, etc.) that the purchase unit will provide.

• Column 4, Serving Size per Meal Contribution, describes the serving size and mealcomponent contribution.

• Column 5, Purchase Units for 100 Servings, shows the number of purchase unitsneeded for 100 servings.

• Column 6, Additional Information, provides other information to help calculate theamount of food you need to purchase and/or prepare.

How to Calculate Amounts of Food:

To demonstrate how to calculate the amounts of food needed, we will use a center that has 25children of varying ages and 3 adults in the lunch count. The center’s lunch menu is macaroniand cheese with ham, broccoli, strawberries and milk .

Purchasing Milk:Calculating the amount of milk needed is easy! Use the following chart to calculate theminimum amount of milk required for lunch.

Column A Ages of Children

Column BServing Size by

Age GroupMultiply

Column B byColumn C

Column CThe Number of Children (andStaff) to be

Served

Column DTotal Amount of

ComponentNeeded

1-2 years 4 ounces (1/2 cup) X 5 = 20 ounces


6-12 years 8 ounces (1 cup) X 5 = 40 ounces

Staff 8 ounces (1 cup) X 3 = 24 ounces

Total amount needed, in ounces 174 ounces

÷ 128 ounces of milk (1 gallon)or ÷ 32 ounces of milk (1 quart)

1.36 gallons

Don’t forget to round up to the next purchase unit! In the example, you would want topurchase 2 gallons to ensure enough milk is available for lunch.



35

Purchasing Vegetables and Fruits:Determining the amount of vegetables and fruits to purchase takes a few more steps than milk does, but with a little practice, it’s easy too!

1. Use a chart similar to the milk chart to determine the total amount of vegetables and fruitsneeded for lunch. The Food Buying Guide lists vegetables and fruits in ¼ cup servings, so it

is necessary to determine the total number of ¼ cup servings.


Column BServing Size by Age Group

MultiplyColumn B by

Column C


Served

Column DTotal Amount of Component Needed

1-2 years .25 cup (1/4 cup) X 5 = 1.25 cups



Staff .75 cup (3/4 cup) X 3 = 2.25 cups

Total amount needed, in cups 14.75 cups

÷ .25 (1/4 cups) 59~¼ cups

÷2* 29.5 ~¼ cups

*Remember at lunch and supper, two different vegetables and/or fruits are required, so thetotal must be divided by 2.

2. Locate the food in the Food Buying Guide in the form you intend to serve. For broccoli, look for the listing “Broccoli” (found on pages 2-25 and 2-26). For strawberries, look for the

listing “Strawberries” (found on pages 2-77 and 2-78). See excerpts from the FBG below:

Section 2--Vegetables/Fruits


2. PurchaseUnit


4. Serving Size per MealContribution


6. Addi ti onalInformation

BROCCOLI

Broccol i, frozenCut or chopped

Pound 9.60 ¼ cup cooked,drained vegetable

10.5

STRAWBERRIES

Strawberries, freshWhole

Pound 10.5 ¼ cup raw, wholefruit

9.6 1 lb. AP = 0.88 lb.ready-to-serve raw berries

3. Using the chart below, determine how much broccoli and strawberries are needed.

Column E

Food Item

Column F

Serving AmountRequired(from Column D)

Divide Column Fby Column G

Column G

Servings perPurchase Unit, EP(from Column 3)

Column H

Purchase Amount

Broccoli 29.5 (59 ÷ 2) ÷ 9.6 = 3.10 pounds

Strawberries 29.5 (59 ÷ 2) ÷ 10.5 = 2.81 pounds

4. Don’t forget to round up to the next purchase unit! In the example, you would want topurchase 4 pounds broccoli and 3 pounds strawberries to ensure enough is available forlunch.



36

Purchasing Grains/Breads: You can follow the same process for grains and breads that you do for vegetables and fruits.Only the serving sizes and foods change!

1. Use a chart similar to the vegetable/fruit one to determine the total amount of grains/breads needed for lunch. The Food Buying Guide lists grains/breads in ½ cup or 1slice servings, so it is necessary, in the example, to determine the total number of ½ cupservings.



Age GroupMultiply ColumnB by Column C


Served


ComponentNeeded

1-2 years .5 serving or .25 cup X 5 = 1.25 cups


6-12 years 1 serving or.5 cup X 5 = 2.5 cups

Staff 1 serving or.5 cup X 3 = 1.5 cups

Total amount needed, in servings or cups 9 cups÷ .5 (1/2 cups)* 18~ ½ cups

*Only grain/bread items measured in cups need to be divided by .5 (1/2 cup).

2. Locate the food in the Food Buying Guide in the form you intend to serve. For pasta, look for the listing “Pasta” (found on pages 3-26, 3-27 and 3-28). See excerpt from the FBGbelow:

Section 3—Grains/Breads


2. PurchaseUnit

3. Servingsper Purchase

Unit, EP

4. Serving Sizeper MealContribution

5. PurchaseUnits for 100

Servings

6. Addi tionalInformation

PASTA

Pasta (Group H)Elbow MacaroniRegular Dry

Pound 19.5 ½ cup cooked 5.2

3. Using the chart below, determine how much pasta is needed.

Column EFood Item

Column FServing Amount

Required

(from Column D)


Column GServings per

Purchase Unit, EP

(from Column 3)

Column HPurchase Amount

Elbow Macaroni 18 ÷ 19.5 = .92 pound

4. Don’t forget to round up to the next purchase unit! In the example, you would want topurchase 1 pound elbow macaroni to ensure enough is available for lunch.



37

Purchasing Meat/Meat Alternates: You can follow the same process for meat/meat alternates as you do for grains/breads andvegetables and fruits. Only the serving sizes and foods change!

1. Use a chart similar to the grain/bread one to determine the total amount of meat/meatalternate that is needed for lunch. The Food Buying Guide lists meat/meat alternates in 1

ounce servings, so it is necessary, in the example, to determine the total number of 1 ounceservings.



Age GroupMultiply

Column B byColumn C


Served


ComponentNeeded

1-2 years 1 ounce or .25 cup X 5 = 5 ounces

3-5 years 1.5 ounces or .375 cup X 15 = 22.5 ounces

6-12 years 2 ounces or .5 cup X 5 = 10 ounces

Staff 2 ounces or .5 cup X 3 = 6 ounces

Total amount needed, in ounces or cups 43.5 ounces

÷.25 (1/4 cups)*

*Only beans measured in cups need to be divided by .25 (1/4 cup).

2. Locate the food in the Food Buying Guide in the form you intend to serve. For ham, look for the listing “Pork, Mild Cured” (found on pages 1-47, 1-48 and 1-49). See excerpt fromthe FBG below:

Section 1—Meat/Meat Alternates


2. PurchaseUnit


4. Serving Sizeper MealContribution


6. Addi tionalInformation

PORK, MILD CURED, Fully Cooked, chill ed or frozen

Pork, Mild Cured,Fully Cooked,chilled or frozenHamWith natural ju icesBoiledWithout bone

Pound 14.2 1.12 oz. ham withnatural juices(provides 1 oz. leancooked meat)

7.0 1 lb. AP = 0.90 lb.cooked lean meat (Protein Fat Freevalue of 18.5)

3. Using the chart below, determine how much ham is needed.

Column EFood Item Column FServing AmountRequired

(from Column D)


Column GServings perPurchase Unit, EP(from Column 3)


Ham, fully cooked 43.5 ÷ 14.2 = 3.06 pounds

4. Don’t forget to round up to the next purchase unit! In the example, you would want topurchase 4 pounds of ham to ensure enough is available for lunch.



38

Calculation Chart Samples

The following sample menus and charts demonstrate the calculations to determine the amounts

of food to be purchased for each meal.

Sample Menu

Child meal patternfood components: MONDAY

Milk Milk

Vegetable/Fruit/Juice Peaches

B R E A K F A S T

Grains/Breads Toast

Milk Milk

Meat/Meat Alternate Red Beans and Rice

Vegetable or Fruit Mixed Vegetables

Vegetable or Fruit Orange Wedges

L U N C H

Grains/Breads Red Beans and Rice

Select 2 differentcomponents:

Milk

Meat/Meat Alternate

Vegetable/Fruit/Juice Bananas

S N A C K

Grains/Breads Graham Crackers



39

Sample Breakfast Calculation Chart



Age GroupMultiply

Column B byColumn C


Served


ComponentNeeded

MILK 1-2 years 4 ounces (1/2 cup) X 5 = 20 ounces 3-5 years 6 ounces (3/4 cup) X 15 = 90 ounces 6-12 years 8 ounces (1 cup) X 5 = 40 ounces Staff 8 ounces (1 cup) X 3 = 24 ounces



1.36 gallons

VEGETABLES/FRUITS1-2 years .25 cup (1/4 cup) X 5 = 1.25 cups 3-5 years .5 cup (1/2 cup) X 15 = 7.5 cups

6-12 years .5 cup (1/2 cup) X 5 = 2.5 cups Staff .5 cup (1/2 cup) X 3 = 1.5 cups

Total amount needed, in cups 12.75 cups

÷ .25 (1/4 cups) 51 ~ ¼ cups

GRAINS/BREADS1-2 years .5 serving or .25 cup X 5 = 2.5 servings 3-5 years .5 serving or .33 cup X 15 = 7.5 servings 6-12 years 1 serving or .75 cup X 5 = 5 servings Staff 1 serving or .75 cup X 3 = 3 servings

Total amount needed, in servings or cups 18 servings÷ .5 (1/2 cups)*

*Only grain/bread items measured in cups need to be divided by .5 (1/2 cup).

Column E Food Item


Required(from Column D)



Purchase Unit, EP(from Column 3)


Peaches 51 ÷ 48.6 = 1.05 cans Toast 18 ÷ 16 = 1.13 pounds



40

Sample Lunch/Supper Calculation Chart

Column A

Ages of Children

Column B

Serving Size by Age Group

MultiplyColumn B by

Column C

Column C

The Number of Children (andStaff) to be

Served

Column D

Total Amount of Component

Needed

MILK



6-12 years 8 ounces (1 cup) X 5 = 40 ounces

Staff 8 ounces (1 cup) X 3 = 24 ounces



1.36 gallons

VEGETABLES/FRUITS




Staff .75 cup (3/4 cup) X 3 = 2.25 cupsTotal amount needed, in cups 14.75 cups

÷ .25 (1/4 cups) 59 ~ ¼ cups

÷ 2* 29.5~¼ cups

GRAINS/BREADS



6-12 years 1 serving or .5 cup X 5 = 2.5 cups

Staff 1 serving or .5 cup X 3 = 1.5 cups

Total amount needed, in servings or cups 9 cups

÷ .5 (1/2 cups)** 18 ~ ½ cupsMEAT/MEAT ALTERNATES

1-2 years 1 ounce or .25 cup X 5 = 1.25 cups

3-5 years 1.5 ounces or .375 cup X 15 = 5.63 cups

6-12 years 2 ounces or .5 cup X 5 = 2.5 cups

Staff 2 ounces or .5 cup X 3 = 1.5 cups

Total amount needed, in ounces or cups 10.88 cups

÷ .25 (1/4 cups)*** 43.5 ~ ¼ cups

*Two different vegetbles and/or fruits are required, so total must be divided by 2.**Only grain/bread items measured in cups need to be divided by .5 (1/2 cup).***Only beans measured in cups need to be divided by .25 (1/4 cup).

Column E

Food ItemColumn F

Serving AmountRequired

(from Column D)


Column G

Servings perPurchase Unit, EP(from Column 3)

Column H

Purchase Amount

Mixed

Vegetables29.5 ÷ 36.1 = .82 can

Oranges 29.5 ÷ 7.02 = 4.2 pounds

Rice 18 ÷ 15 = 1.2 pounds

Kidney Beans 43.5 ÷ 38.9 = 1.12 cans



41

Sample Snack Calculation Chart



Age GroupMultiply

Column B byColumn C


Served


ComponentNeeded

MILK 1-2 years 4 ounces (1/2 cup) X =

3-5 years 4 ounces (1/2 cup) X =

6-12 years 8 ounces (1 cup) X =

Staff 8 ounces (1 cup) X =

Total amount needed, in ounces


VEGETABLES/FRUITS1-2 years .5 cup (1/2 cup) X 5 = 2.5 cups



Staff .75 cup (3/4 cup) X 3 = 2.25 cups

Total amount needed, in cups 16 cups

÷ .25 (1/4 cups) 64 ~ ¼ cups

GRAINS/BREADS1-2 years .5 serving or .25 cup X 5 = 2.5 servings

3-5 years .5 serving or .25 cup X 15 = 7.5 servings

6-12 years 1 serving or .5 cup X 5 = 5 servings

Staff 1 serving or .5 cup X 3 = 3 servings

Total amount needed, in servings or cups 18 servings

÷ .5 (1/2 cups)*

MEAT/MEAT ALTERNATES

1-2 years .5 ounce or .125 cup X =


6-12 years 1 ounce or .25 cup X =

Staff 1 ounce or .25 cup X =

Total amount needed, in ounces or cups

÷ .25 (1/4 cups)***Only grain/bread items measured in cups need to be divided by .5 (1/2 cup).

**Only beans measured in cups need to be divided by .25 (1/4 cup).

Column EFood Item







Bananas 64 ÷ 5.39 = 11.87 pounds

Graham

crackers18 ÷ 21.3 = .84 pound



M e a t / M e a t A l t e r n a t e s : 1 ½ o u n c e s o r 3 / 8 c u p b

e a n s = 1 s e r v i n g

N u m b e

r o f S e r v i n g s :

F o o d I t e m

5

1 0

1 5

2 0

2 5

3 0

3 5

4 0

4 5

5 0

S e a f o o d ,

T u n a , c a n n e d , c h u n k

s t y l e ,

6 o z c a n

1 . 5 c a n s

2 . 9 c a n s

4 . 3

c a n s

5 . 8 c a n s

7 . 2 c a n s

8 . 6 c a n s

1 0 c a n s

1 1 . 5 c a n s

1 2 . 9 c a n s

1 4 . 3 c a n s

T u r k e y ,

W h o l e ,

f r e s h o r f r o z e n

w i t h s k i n

. 9 l b

1 . 8

l b s

2 . 7

l b s

3 . 6

l b s

4 . 5

l b s

5 . 4

l b s

6 . 2

l b s

7 . 1

l b s

8 l b s

8 . 9

l b s

T u r k e y ,

G r o u n d ,

f r e s h o r f r o z e

n

. 7 l b

1 . 4

l b s

2 . 1

l b s

2 . 7

l b s

3 . 4

l b s

4 . 1

l b s

4 . 7

l b s

5 . 4

l b s

6 . 1

l b s

6 . 8

l b s

T u r k e y , c o o k e d ,

d i c e d o r p u l l e d

. 5 l b

1 l b

1 . 5

l b s

1 . 9

l b s

2 . 4

l b s

2 . 9

l b s

3 . 4

l b s

3 . 8

l b s

4 . 3

l b s

4 . 8

l b s

Y o g u r t , 3 2 o z c o n t a i n e r

1 l b

1 . 9

l b s

2 . 9

l b s

3 . 8

l b s

4 . 7

l b s

5 . 7

l b s

6 . 6

l b s

7 . 6

l b s

8 . 5

l b s

9 . 4

l b s



49

Using the Quick Reference Guide

Using the menu below and the Quick Reference Guide, determine how much of eachfood item you will need to purchase for 38 children ages 3 to 5.

Baked ChickenBrown RicePeas & Carrots

PeachesMilk

Food Item Amount to Buy

Chicken, Drumstick (with bone and skin)

Rice, brown, long grain (instant, dry)

Peas & Carrots, frozen

Peaches, sliced, canned (No. 10)

Determine how many pounds of chicken drumsticks you will need to purchase for 38children ages 6 to 12:

7.7 ÷ 3 =7.7 + 2.6 =



Determine how many pounds of chicken drumsticks you will need to purchase for 38children ages 1 to 2:

7.7 ÷ 3 =7.7 – 2.6 =





50

Frequently Asked Questions



51

Frequently Asked Questions

1. How does USDA determine whether a food is creditable?

The following factors are considered when determining whether a food is creditable:

nutrient content, function in a meal, regulations governing the Child Nutrition Programs(on quantity requirements and/or by definition), FDA Standards of Identity, USDA standards for meat and meat products, and administrative policy decisions on thecrediting of particular foods.

2. Can I serve water as the beverage at snack time?

Yes, water can and should be offered as a beverage in addition to the required twosnack components. Children need to be offered water throughout the day.

3. How can I tell if juice is 100% full strength juice?

The label will state “juice, full strength juice, single strength juice, 100% juice,reconstituted juice, juice from concentrate or juice concentrate.” Juices described using

the words “cocktail, beverage, or drink” are not 100% juice. The words “natural ororganic” do not indicate if the juice is 100% strength.

4. What is “blended” juice?

There are 100% juice blends or juice drinks/beverages that are labeled by the primaryflavored juice as opposed to the primary volume juice. For example, a juice blend of white grape, apple, pear, and raspberry juice may be labeled as “Raspberry JuiceBlend,” which leads the purchaser to assume that raspberry juice is the primary

ingredient when actually only 10% of the blend is raspberry juice. Manufacturers areincreasingly using certain blend juices as a base for many juice drinks and juice drink products. By not paying attention to the ingredients on labels, it is possible to serve thesame juice every day, with the only difference being color and flavor.

5. Is a vegetarian diet OK for kids?

A well-planned vegetarian diet can supply all the nutrients that children need for theirgrowth and energy needs. However, those who follow a vegan diet that excludes allmeats, poultry, fish, eggs and dairy foods need to be especially cautious aboutconsuming good sources of Vitamins B12 and D. Eating foods with enough calcium, iron,and zinc also needs special attention. Whole grain foods, fortified cereals and soy milk,and green, leafy vegetables are very important foods for vegans.

6. What is the difference between butter and margarine?

Both margarine and butter get 100% of their calories from fat. Butter is a fat madefrom milk. Margarine is made from vegetable oil. Hydrogenation is the process of

making it solid. Margarine may be liquid, soft or stick and has variations in the level of saturated, monosaturated, polyunsaturated and trans fatty acids. Both butter andmargarine supply the same number of calories per serving.



52

Appendix



53

Child Care Food Program

Medical Statement for Children wi th Disabilit iesand Special Dietary Conditions

Child’s Name: _______________________________________ Date: _________________________

Name and Address of Child Care Center: __________________________________________________________

___________________________________________________________________________________________

Dear Parent/Guardian and Recognized Medical Authority:

This child care center participates in the Child Care Food Program (CCFP) and must serve meals and snacksmeeting the CCFP requirements. Food substitutions must be made for children with a physical or mentaldisability when supported by a physician’s statement. Food substitutions may also be made for children withspecial dietary conditions (unrelated to a disability) when supported by a statement signed by a physician,physician’s assistant, nurse practitioner (ARNP), or registered dietitian. When supported by this documentation,the meal is not required to meet the meal pattern. Please return this completed form to the child care center. If you have any questions, please contact me at ________________________________________.

Child Care Center Phone Number

Sincerely: ________________________________________________ Child Care Center Director

A recognized medical authori ty must complete the fol lowing informat ion.1. Does the child identified above have a disability? A disability is defined as a physical or mental impairment

which substantially limits one or more major life activities.

Yes If yes:a. State and describe the disability. __________________________________________________

b. How does the disability restrict the diet? ____________________________________________

____________________________________________________________________________

c. What major life activity is affected? ________________________________________________

No If no: Identify the medical condition (unrelated to a disability) that restricts the child’s diet.

_______________________________________________________________________________

2. List any food(s) to be omitted from the child’s diet. ________________________________________________________________________________________

3. List any food(s) to be substituted.

________________________________________________________________________________________ 4. Describe any textural modification required.

________________________________________________________________________________________

__________________________________________________ ______________________________ Signature of Physician or Recognized Medical Authority Date

(For a disability, a physician must sign)

__________________________________________________ Printed Name I-015-0



54

Vegetable and Fruit Sources of Vitamins A and C

Below are good sources of Vitamins A and C that children need to have included in theirdiets daily and weekly. These are not the only nutrients that children need by any means, but

the foods containing these two nutrients usually contain other essential nutrients that areneeded by growing young bodies.

Vitamin AInclude at least twice a week

MealComponent

Good(10-24% of RDA)

Better(25-39% of RDA)

Best(40% or more of RDA)

Fruits

Apricots, canned, juicepack, 2 halves

Apricots, dried, uncooked, 5halves

Cherries, red sour,fresh, ¼ cup pitted

Mandarin orangesections, ¼ cup

Melon balls, cantaloupe orhoneydew, ¼ cup

Nectarine, ½ mediumPapaya, ¼ cupPlums, canned,

juice pack, ¼ cupPrunes, dried,

cooked, ¼ cupWatermelon, 1 cup

Apricots, dried, cooked,unsweetened, ¼ cup

Cantaloupe, diced, ¼ cup

Mango, raw, ¼ medium

Vegetables

Broccoli, cooked, ¼ cupChicory greens, raw, ¼ cupCollards, cooked, ¼ cupEscarole, cooked, ¼ cupMustard greens,

cooked, ¼ cupPlantain, cooked, ½

MediumPumpkin, cooked, ¼ cupRomaine lettuce, ¼ cup

Swiss chard, cooked, ¼cup

Tomato juice, paste,or puree, ¼ cup

Beet greens, cooked, ¼ cupBok choy, cooked, ¼ cupCarrots, raw or cooked, ¼ cupDandelion greens, cooked, ¼

cupKale, cooked, ¼ cupPeas and carrots, cooked, ¼ cupPeppers, sweet red,

raw, ½ smallSpinach, cooked, ¼ cup

Squash, winter, acorn, butternut,¼ cup

Sweet potato, ½ mediumTurnip greens, cooked, ¼ cup



55

Vitamin CInclude daily

MealComponent

Good(10-24% of RDA)

Better(25-39% of RDA)

Best(40% or more of RDA)

Fruits

Apple, raw, ½ mediumBanana, ½ medium

Blueberries, raw, ¼ cupKumquat, 1 fruitNectarine, ½ mediumPeach, fresh, raw, ½

medium

Pear, ½ mediumPineapple, fresh or canned,

¼ cupPlum, raw, ½ medium

Blackberries, raw, ¼ cupHoneydew, ½ cup

Papaya, ¼ cupPineapple juice, canned, 3/8

cupRaspberries, ¼ cupWatermelon, ½ cup

Cantaloupe, ¼ cupGrapefruit, ¼ medium

Grapefruit juice, ½ cupGrapefruit-orange juice, ½ cupGrapefruit or orange sections, ¼

cupGuava, raw, ¼ cup

Kiwi, ½ mediumMandarin orange sections, ¼

cupMango, ¼ mediumOrange, ½ mediumOrange juice, 3/8 cupPeach, frozen, ¼ cupPineapple-grapefruit juice, 3/8

cupPineapple-orange juice, 3/8 cupStrawberries, ¼ cupTangelo, ½ mediumTangerine, ½ mediumTangerine juice, ½ cup

Vegetables

Beans, green or yellow,cooked, ¼ cup

Beans, lima, cooked, ¼ cupBean sprouts, raw or

cooked, ¼ cupChard, cooked, ¼ cupChicory, raw, ½ cupCollards, cooked, ¼ cupDandelion greens, raw, ¼

cupEscarole, raw, ½ cupOkra, cooked, ¼ cupOnion, raw, ½ mediumParsnips, cooked, ¼ cupPeas, cooked, ¼ cupRadishes, raw, 3 largeRomaine lettuce, raw, ½

cupSpinach, cooked, ¼ cupSquash, summer or winter,

raw or cooked, ¼ cupTurnip greens with turnips,

cooked, ¼ cupTurnips, cooked, ¼ cupWatercress, raw, ¼ cup

Bok choy, cooked, ¼ cupCabbage, green, raw or

cooked, ¼ cupChinese cabbage, cooked, ¼

cupMustard greens, cooked, ¼

cupPotato, baked or boiled, ½

mediumRutabaga, cooked, ¼ cupTomato, ½ medium

Asparagus, cooked, ¼ cupBroccoli, raw or cooked, ¼ cupBrussel sprouts, cooked, ¼ cupCabbage, red, raw or cooked, ¼

cupCauliflower, raw or cooked, ¼

cupChili peppers, cooked, ¼ cupKale, cooked, ¼ cupKohlrabi, cooked, ¼ cupPeppers, green or red, raw or

cooked, ¼ cupPlantain, green or ripe, boiled,

½ mediumPoke greens, cooked, ¼ cupSnowpeas, raw or cooked, ¼

cup

Sweet potato, baked, boiled orcanned, ½ medium

Tomato juice, 3/8 cupTomato-vegetable juice, 3/8 cup



56

Serving Amounts for Common Fresh Vegetables and Fruits

Please note that the serving sizes and yields are approximate. This chart is intended as a reference only.Refer to the Food Buying Guide for a full listing of serving sizes and yields for vegetables and fruits.

Vegetable Serving Size and Yield Fruit Serving Size and Yield

Broccoli

Carrotsbaby carrots

sticks

Cauliflower

Celery sticks

Cucumber slices

Dill pickles

Radishes

Tomatoesslices

cherry

1 medium spear = ¼ cup

14 baby carrots = ½ cup7 baby carrots = ¼ cup4 baby carrots = ⅛ cup

1 stick is 4 inches long x ½inch wide6 sticks = ½ cup3 sticks = ¼ cup2 sticks =⅛ cup

1 medium head = 6 cupsflorets

1 stick is 3 inches long x ¾inch wide8 sticks = ½ cup4 sticks = ¼ cup2 sticks =⅛ cup

2 inches across, ⅛ inch thick slices8 slices = ½ cup4 slices = ¼ cup2 slices = ⅛ cup

4 to 4¾ inches long3 pickles = ½ cup1½ pickles = ¼ cup¾ pickle = ⅛ cup

14 radishes = ½ cup7 radishes = ¼ cup4 radishes = ⅛ cup

¼ inch thick slices4 slices = ½ cup2 slices = ¼ cup1 slice = ⅛ cup

6 tomatoes = ½ cup3 tomatoes = ¼ cup2 tomatoes = ⅛ cup

Apples

Bananas

Cantaloupe

Grapes, seedless

Nectarines

Oranges

Peaches

Pears

Raisins

Tangerines

Watermelon

1 small apple = ½ cup½ apple = ¼ cup

¼ apple = ⅛ cup

3 small bananas = 1 pound½ small banana = ¼ cup¼ small banana = ⅛ cup

1/8 large melon = ½ cup1/16 large melon = ¼ cup1/32 large melon = ⅛ cup

14 large grapes = ½ cup7 large grapes = ¼ cup4 large grapes = ⅛ cup

1 nectarine = ½ cup½ nectarine = ¼ cup¼ nectarine = ⅛ cup

4 oranges = 1 pound1 orange = ½ cup½ orange = ¼ cup¼ orange = ⅛ cup

4 peaches = 1 pound1 peach = ½ cup

½ peach = ¼ cup¼ peach = ⅛ cup

4 pears = 1 pound1 pear = ½ cup½ pear = ¼ cup¼ pear = ⅛ cup

1 pound = 3 cups51 /3 ounces= 1 cup22 /3 ounces = ½ cup11 /3 ounces= ¼ cup1 package (1½ ounces) = ¼

cup

1 tangerine = ½ cup

1 melon = 28 pounds1 /16 piece = ½ cup1 /32 piece = ¼ cup1 /64 piece =⅛ cup



57

Vegetable Ideas (may meet more than one component)

*Assorted raw vegetables (cauliflower, broccoli, carrots, celery, cucumber, tomato wedges,green pepper sticks) with ranch dressing.

Baked sweet potato strips

Celery with pimento cheese or peanut butter

Carrot and raisin salad

Mild salsa with baked tortilla strips

Veggie pizza (on English muffin half or pita bread)

Bean dip with baked tortilla chips

Vegetable tortilla roll-up (tortilla, refried beans, assorted shredded veggies)

Assorted vegetables (tomato, onion, cucumber) in cottage cheese

Broccoli, cauliflower, or carrots with melted cheddar cheese or sprinkled parmesan cheese

Coleslaw and crackers

Broccoli salad (broccoli, mayo, raisins, a little sugar)

Whipped sweet potatoes with cinnamon and brown sugar

*Make food fun by creating designs. For example, use carrots as a tree base and broccoli florets as thelimbs. Ranch dressing can play the part of sand.

Box heOutside

hink

Of



58

Fruit ideas (may meet more than one component)

Fresh fruit made into shapes-be creative! Turn an apple into a sail boat or use various fruits to

make a face

Banana pudding (using sliced banana)

Jello with sufficient added fruit

Vanilla yogurt with fresh strawberries or blueberries

Apples or bananas dipped in peanut butter and rolled in crisp rice cereal

Ice cream cone filled with fruit pieces (with an optional granola topping)

Rice cakes topped with fresh fruit

*Trail mix made of dried apricots, cranberries, raisins, pretzel twists, and cheerios

Smoothies made with sufficient amount of fruit (whole fruit, not juice)

Baked apples

Graham cracker smackers (graham cracker squares made into a sandwich with peanut butter

and fruit)

Frozen banana pops (bananas coated with vanilla yogurt and graham cracker crumbs prior tofreezing)

Waldorf salad (apples, raisins, mayo, chopped nuts)

Assorted fruit (blueberries, pineapple) in cottage cheese

Angel food cake or waffle square topped with fresh strawberries

Fruit pie or cobbler

English muffin half topped with cinnamon applesauce

Fresh fruit kabobs

Banana slices topped with peanut butter



59

Sweet vs. Non-Sweet Creditable Grain/Bread Foods

Sweet grain/bread foods must be made with enriched or whole grain flour and may be credited as a breadserving at breakfast and snack only. Prepackaged grain/bread products must have enriched flour ormeal or whole grains as the first ingredient listed on the package. No more than two sweet breakfastitems and no more than two sweet snack items may be served per week (not to exceed four sweet items perweek). Some examples of sweet and non-sweet items are listed below:

Sweet Items Non-Sweet Items

BrowniesCake (all varieties, frosted or unfrosted)Cereal BarsCoffee CakeCookies (all kinds)Crackers (flavored or sugared graham crackers, iced

animal crackers, sweet sandwich crackers)DoughnutsFrench Toast with powdered sugar and/or syrup

Grain Fruit BarsGranola BarsMuffins/ Quick breadsPancakes with syrupPie Crust (dessert pies, fruit turnovers and

meat/meat alternate pies)Sweet RollToaster PastryWaffles with syrup

BagelsBarleyBatter type coatingBiscuitsBreakfast Cereals (cooked)Breads (white, wheat, whole wheat, French, Italian)Bread Sticks (hard and soft)Bread Type CoatingBulgur or Cracked Wheat

BunsChow Mein NoodlesCornbreadCroissantsCrackers (saltines, savory snack crackers, plain

graham or plain animal crackers)CroutonsEgg Roll Skins, Won Ton WrappersEnglish MuffinsFrench Toast (plain)Macaroni (all shapes)Noodles (all varieties)

Pancakes (plain)Pasta (all shapes)Pita Bread (white, wheat, whole wheat)Pizza CrustPretzelsRavioli (noodle only)Rice (enriched white or brown)Rolls (white, wheat, whole wheat, potato)Stuffing (dry)Tortillas (wheat, corn)Tortilla Chips (enriched, whole grain)

Taco ShellsWaffles (plain)

For age appropriate serving sizes that meet the grain/bread requirement, refer to A Guide to Crediting Foods ,Exhibit A--Grains/Breads for the Food Based Alternatives on the Child Nutrition Programs.

Please remember that accompaniments to these foods may contain more fat, sugar or salt than others. Thisshould be a consideration when deciding how often to serve them.



60

Grains/Breads Requirement for Child Care Food Program

Refer to A Guide to Crediting Foods regarding criteria for determiningacceptable Grains/Breads and minimum serving sizes.

Exhibit A – Grains/Breads for the Food Based Alternatives on the ChildNutrition Programs1

Group A Minimum Serving Size for Group A

Bread Type CoatingBread Sticks (hard)Chow Mein NoodlesCrackers (saltines and snack crackers)CroutonsPretzels (hard)Stuffing (dry) note: weights apply to bread instuffing

1 serving = 20gm or 0.7 oz.¾ serving = 15 gm or 0.5 oz.½ serving = 10 gm or 0.4 oz.¼ serving = 5 gm or 0.2 oz.

Group B Minimum Serving Size for Group B

BagelsBatter Type Coating

BiscuitsBreads (white, wheat, whole wheat, French,Italian)Buns (hamburger and hot dog)Crackers (graham crackers - all shapes, animalcrackers)Egg Roll Skins, Won Ton WrappersEnglish MuffinsPita Bread (white, wheat, whole wheat)Pizza Crust

Pretzels (soft)Rolls (white, wheat, whole wheat, potato)Tortillas (wheat or corn)Tortilla Chips (enriched or whole grain)Taco Shells

1 serving = 25gm or 0.9 oz.¾ serving = 19 gm or 0.7 oz.

½ serving = 13 gm or 0.5 oz.¼ serving = 6 gm or 0.2 oz.

Group C Minimum Serving Sizes for Group C

Cookies2 (plain)

CornbreadCorn MuffinsCroissantsPancakesPie Crust (dessert pies2, fruit turnovers3,

and meat meat/alternate pies)Waffles


1. Some of the following foods or their accompaniments may contain more sugar, salt and/or fat than others.This should be a consideration when deciding how often to serve them.

2. Allowed only for supplements (snacks) served under the CCFP.

3. Allowed only for supplements (snacks) served under the CCFP and for breakfasts served under the CCFP.

4. Refer to program regulations for the appropriate serving size for snacks and meals served to children ages 1through 5 in the CCFP. Breakfast cereals are traditionally served as a breakfast item but may be served inmeals other than breakfast.



61

EXHIBIT A (continued)

Group D Minimum Serving Size for Group D

Doughnuts3 (cake and yeast raised, unfrosted)Granola Bars3 (plain)Muffins/Quick Breads (all except corn)Sweet Roll3 (unfrosted)Toaster Pastry3 (unfrosted)

1 serving = 50 gm or 1.8 oz.¾ serving = 38 gm or 1.3 oz.½ serving = 25 gm or.9 oz.¼ serving = 13 gm or 0.5 oz.

Group E Minimum Serving Size for Group E Cookies 2 (with nuts, raisins, chocolate pieces,and/or fruit purees)Doughnuts 3 (cake and yeast raised, frosted, orglazed)French ToastGrain Fruit Bars3 Granola Bars3 (with nuts, raisins, chocolate pieces,and/or fruit)Sweet Rolls3 (frosted)Toaster Pastry (frosted)


Group F Minimum Serving Size for Group F

Cake2 (plain, unfrosted)

Coffee Cake3

1 serving = 75 gm or 2.7 oz.

¾ serving = 56 gm or 2.0 oz.½ serving = 38 gm or 1.3 oz.¼ serving = 19 gm or 0.7 oz.

Group G Minimum Serving Size for Group G

Brownies2 (plain)Cake2 (all varieties, frosted)

1 serving = 115 gm or 4 oz.¾ serving = 86 gm or 3 oz.½ serving = 58 gm or 2 oz.¼ serving = 29 gm or 1 oz.

Group H Minimum Serving Size for Group H

BarleyBreakfast Cereals4 (cooked)

Bulgur or Cracked WheatMacaroni (all shapes)Noodles (all varieties)Pasta (all shapes)Ravioli (noodle only)Rice (enriched white or brown)

1 serving = ½ cup cooked (or 25 gmdry)

Group I Minimum Serving Size for Group I

Ready to eat breakfast cereal4 (cold, dry) 1serving = ¾ cup or 1 oz, whichever is less

1. Some of the following foods or their accompaniments may contain more sugar, salt and/or fat than others.This should be a consideration when deciding how often to serve them.

2. Allowed only for supplements (snacks) served under the CCFP.

3. Allowed only for snacks and for breakfasts served under the CCFP.

4. Refer to program regulations for the appropriate serving size for snacks and meals served to children ages 1through 5 in the CCFP. Breakfast cereals are traditionally served as a breakfast item but may be served inmeals other than breakfast.

Note: Only ready-to-eat breakfast cereals with 10 grams of sugar or less perserving as stated on the Nutrition Facts label on the cereal box are allowed under

the CCFP.



62

Sample Cereals with10 Grams of Sugar or

Less per Serving



63

Serving Amounts for Common Grains/Breads

Some products, such as crackers, come packaged loose or in a box or bag. For these products,the serving sizes were calculated using FDA Standards of Identity. Contractors can simplymeasure out either the standard cup or fraction of a cup serving size or use the individual itemcount listed. For products such as bagels, pita bread and English muffins that reasonably canbe cut, portion sizes are in halves and quarters.

Name of Item 1-5 year olds(1/2 serving)

6-12 year olds(1 serving)

Animal Crackers*Each 5 9By Cup 1/4 cup 1/2 cup

Bagels (all varieties)Small or mini 1/2 13” diameter 1/4 1/2

“Bear” Crackers (no frosting or filling)*Each 13 25

By cup 1/4 cup 1/3 cupButter Crackers (includes club)

SquareRectangleLarge rectangleSmall rectangleRoundsBite sizeBite size by cup

23144101/4 cup

45287201/3 cup

Cheese Crackers Small square

Various shapesFishTwigsBite sizeRoundSnack stick

10

41051045

20

72010

20710

Cornbread (with or without jalepenos)By cubic inches 3x3 5x5

English Muffin (all varieties)Each 1/4 1/2

Graham Crackers (no chocolate or frosting)* Squares

Large rectanglesSmall rectangles

2

14

4

28

Pita Bread4” diameter 1/2 1



64

Pretzels (hard) 1 ring3 ringThin (3¼” x 2¾” x ¼”)Rod (7½” x ½” x ½”)Dutch pretzel (2¾” x 2 5/8” x 5/8”)Log (3” x ½”)Sticks (2½” x 1/8”)

Thin sticks, rings, bite size by cup

54211220

1/4 cup

107422440

1/2 cupRice or Rye CakesSmall or miniLarge

52

103

Saltine CrackersSquareLarge round

41

72

Soup and Oyster CrackersEachBy cup

10 201/3 cup

Tortillas, Corn

5” diameter7” diameter 11/2 21

Tortillas, Flour4” diameter6” diameter

11/2

21

Tortilla Chips (includes Enriched corn orcornmeal)Each 8 14

Whole Wheat CrackersEach 3 5

*Graham crackers and animal crackers are in Group B. One serving is 25 grams and ½ serving is 13 grams. All other crackers are in Group A. One serving is 20 grams and ½ serving is 10 grams. (Adapted: IowaDepartment of Education, CACFP).



M e n u

P l a n n i n g W o r k s h e e t f o r C h i l d r e n

F o r e a c h d a y o f t h e w e e k , w r i t e d o w n t h e m e n u s f o r t h e m e a l s e r v e d .

N a m e o f C h i l d C a r e F a c i l i t y :________

__________________________________

_

9 M e n u P l a n n i n g A g e G r o u p ( s ) :___

_ 1 & 2

____

3 - 5

____

6 - 1 2

W e e k o f________________

2 0____

R e f e r t o M e a l P a t t e r n f o r C h i l d r e n

f o r s e r v i n g s i z e s w h e n p l a n n i n g m e

n u s

M E N

U S M U S T B E P O S T E D A N D M A I N T A I N E D O N F I L E !

C h i l d m e a l p a t t e r n

f o o d c o m p o n e n t s :

M O N D A Y

T U E S D A Y

W E D N E S D A

Y

T H U R S D A Y

F R I D A Y

M i l k

V e g e t a b l e / F r u i t / J u i c e

B R E A K F A S T

G r a i n s / B r e a d s

M i l k

M e a t / M e a t A l t e r n a t e

V e g e t a b l e o r F r u i t

V e g e t a b l e o r F r u i t

L U N C H


S e l e c t 2

M i l k

M e a t / M e a t A l t e r n a t e

V e g e t a b l e / F r u i t / J u i c e

S N A C K




Menu Planning Checklist

Use this checklist as a reminder when planning menus. Remember that menus mustmeet the CCFP meal requirements in order to be reimbursed for those meals or snacks.

Does the menu meet the meal pattern requirements of the Child Care FoodProgram?

Is a good source of vitamin C served at least once per day?

Is a good source of vitamin A served at least twice per week?

Does the menu include a variety of different foods from each meal componentgroup?

Are seasonal fresh fruits and vegetables incorporated into the menu?

Do the food choices have appealing colors and textures?

Are new foods included along with some favorite foods?

Are meals modified as necessary to meet children’s special dietary needs (e.g.lactose intolerance, food allergies, etc.)

Are foods safe for young children (e.g. grapes cut in half)

Is juice served no more than once per day?

Are sweets served no more than twice per week at breakfast and twice per week atsnack?

Are fresh, frozen, or canned vegetables and/or fruits served at least twice per week at breakfast and twice per week at snack?

If cereal is served, does it contain 10 grams of sugar or less?

If prepackaged grains/breads are served, is the first ingredient listed on thepackage enriched flour or meal or whole grain?

If fruit juice is served, is it 100% juice, pasteurized, and fortified or naturally high invitamin C?



C C F P M O N T H L Y M E A L C O U N T R E C O

R D

M e a l T y p e :

M e a l T y p e :

M e a l T y p e :

P r o g r a m / N o n - P r o g r a m

A d u l t s # o f M e a l s

I n d i c a t e M e a l T y p e

D A T E

I n f a n t s

1 - 2 y r s

3 - 5 y r s

6 - 1 2 y r s

D a i l y

T o t a l

I n f a n t s

1 - 2 y r s

3 - 5 y r s

6 - 1 2 y r s

D a i l y

T o t a l

I n f a n t s

1 - 2 y r s

3 - 5 y r s

6 - 1 2 y r s

D a i l y

T o t a l

1

2

3

4

5

6

7

8

9

1 0

1 1

1 2

1 3

1 4

1 5

1 6

1 7

1 8

1 9

2 0

2 1

2 2

2 3

2 4

2 5

2 6

2 7

2 8

2 9

3 0

3 1

M O N T H L Y

T O T A L S

R e v i s e d 8 / 0 5

* S e e R e v e r s e f o r I n s t r u c t i o n s



Breakfast Calculation Chart



Age GroupMultiply

Column B by

Column C

Column CThe Number of Children (and

Staff) to beServed


Component

Needed






÷ 128 ounces of milk (1 gallon)or ÷32 ounces of milk (1 quart)

VEGETABLES/FRUITS

1-2 years .25 cup (1/4 cup) X =3-5 years .5 cup (1/2 cup) X =

6-12 years .5 cup (1/2 cup) X =

Staff .5 cup (1/2 cup) X =

Total amount needed, in cups

÷ .25 (1/4 cups)

GRAINS/BREADS1-2 years .5 serving or .25 cup X =

3-5 years .5 serving or .33 cup X =

6-12 years 1 serving or.75 cup X =

Staff 1 serving or .75 cup X =

Total amount needed, in servings or cups÷ .5 (1/2 cups)*

*Only grain/bread items served in cups need to be divided by .5 (1/2 cup).

Column EFood Item







÷ =

÷ =



Lunch/Supper Calculation Chart

Column A Ages of

Children


Age Group

Multiply

Column B byColumn C

Column CThe Number of

Children (and

Staff) to beServed


ComponentNeeded







VEGETABLES/FRUITS1-2 years .25 cup (1/4 cup) X =

3-5 years .5 cup (1/2 cup) X =

6-12 years .75 cup (3/4 cup) X =Staff .75 cup (3/4 cup) X =


÷ .25 (1/4 cups)

÷ 2*



6-12 years 1 serving or .5 cup X =


Total amount needed, in servings or cups

÷ .5 (1/2 cups)**MEAT/MEAT ALTERNATES


3-5 years 1.5 ounces or .375 cup X =

6-12 years 2 ounces or .5 cup X =

Staff 2 ounces or .5 cup X =


÷ .25 (1/4 cups)****Two different vegetables and fruits are required, so total must be divided by 2.**Only grain/bread items served in cups need to be divided by .5 (1/2 cup).***Only beans served in cups need to be divided by .25 (1/4 cup).

Column EFood Item







÷ =

÷ =

÷ =

÷ =



Snack Calculation Chart



Age GroupMultiply

Column B byColumn C

Column CThe Number of Children (and

Staff) to be

Served


ComponentNeeded







VEGETABLES/FRUITS1-2 years .5 cup (1/2 cup) X =

3-5 years .5 cup (1/2 cup) X =6-12 years .75 cup (3/4 cup) X =

Staff .75 cup (3/4 cup) X =


÷ .25 (1/4 cups)



6-12 years 1 serving or .5 cup X =


Total amount needed, in servings or cups

÷ .5 (1/2 cups)*MEAT/MEAT ALTERNATES




Staff 1 ounce or .25 cup X =


÷ .25 (1/4 cups)***Only grain/bread items served in cups need to be divided by .5 (1/2 cup).**Only beans served in cups need to be divided by .25 (1/4 cup).

Column EFood Item







÷ =

÷ =



72

County Health Departments

Environmental Health Office Phone Numbers

County Phone Number County Phone Number

Alachua 352.334.7930 Madison 850.973.5003x130

Baker 904.259.3569 Manatee 941.748.0747x1325

Bay 850.872.4455 Marion 352.622.7744

Bradford 904.964.5853 Martin 772.221.4090

Brevard 321.454.7105 Miami-Dade 305.623.3500

Broward 954.467.4854 Monroe 305.289.2724

Calhoun 850.674.5645 Nassau 904.277.7284

Charlotte 941.743.1266 Okaloosa 850.833.9247

Citrus 352.527.5280 Okeechobee 863.462.5806

Clay 904.269.6341x156 Orange 407.836.2550

Collier 239.403.2499x5528 Osceola 407.343.2075

Columbia 386.758.1058 Palm Beach 561.355.3052DeSoto 863.993.4604x109 Pasco 727.841.4221

Dixie 352.498.1360 Pinellas 727.507.4346

Duval 904.630.3260 Polk 863.519.8330x1201

Escambia 850.595.6700 Putnam 386.326.3200

Flagler 386.437.7358 St. Johns 904.823.2514

Franklin 850.653.2111x118 St. Lucie 772.873.4931

Gadsden 850.875.7223 Santa Rosa 850.983.5275

Gilchrist 352.463.3120x123 Sarasota 941.378.6134

Glades 863.946.0212 Seminole 407.665.3606

Gulf 850.227.1276 Sumter 352.793.7133Hamilton 386.792.1414 Suwannee 386.362.2708

Hardee 863.773.4161 Taylor 386.362.2708

Hendry 863.674.4047. Union 904.496.3211

Hernando 352.540.6800 Volusia 386.736.5583

Highlands 863.386.6045 Wakulla 850.926.2558

Hillsborough 813.307.8015 Walton 850.892.8021

Holmes 850.547.8500 Washington 850.638.6240

Indian River 772.794.7440

Jackson 850.482.9887

Jefferson 850.342.0170Lafayette 386.294.1321

Lake 352.253.6130

Lee 239.332.9562

Leon 850.487.3166

Levy 352.486.5301

Liberty 850.643.2415



73

WIC Local Agency Phone NumbersEffective Date: October 2004(Numbers subject to change)

County Phone Number County Phone Number

Alachua(352) 392-4493 or1-800-494-2543

Highlands (863) 386-6040 ext 256

Baker (904) 259-3233 Hillsborough (813) 307-8074

Bay (850) 872-4666 Holmes (850) 547-0674

Bradford 1-800-494-2543 Indian River (772) 794-7430

Brevard (321) 637-7775 Jackson (850) 482-9874

Broward(954) 767-5110 or(954) 767-5111

Jefferson(850) 342-0167 or 1-800-416-4123

Calhoun (850) 674-3806 Lafayette 1-800-494-2543

Charlotte (941) 255-7600 Lake (352) 589-6424 ext 5

Citrus (352) 726-5222 Lee (239) 344-2000

Clay (904) 276-2610 Leon(850) 487-3158 and 1-800-416-4123

Collier (239) 774-8208 Levy 1-800-494-2543

Columbia 1-800-494-2543 Liberty (850) 643-2415

DeSoto (863) 993-4605 Madison(850) 973-5000 or 1-800-416-4123

Dixie 1-800-494-2543 Manatee(941) 748-0747 ext1292 or 1368

Duval (904) 630-3290 Marion(352) 622-1161 and(352) 629-0137 ext2124

Escambia (850) 595-6670 Martin (772) 221-4986

Flagler (386) 437-7294 Miami-Dade (786) 336-1300

Franklin(850) 487-3158 or 1-800-416-4123

Monroe

Key West (305) 293-1742, Marathon (305)289-2718, Tavernier(305) 853-3241

Gadsden (850) 875-7200 ext 344 Nassau (904) 845-2660

Gilchrist (352) 392-4493 Okaloosa (850) 833-9254

Glades (863) 946-0707 Okeechobee (863) 462-5795

Gulf

Port St. Joe (850) 227-7231 ext 118,Wewahitchka (850)872-4666

Orange (407) 836-2623

Hamilton 1-800-494-2543 Osceola(407) 343-2085 and(407) 343-2090

Hardee 1-800-765-5942 Palm Beach (561) 840-0171

Hendry(863) 674-4078 and(863) 983-1494

Pasco (727) 869-3900

Hernando (352) 754-4076



74

WIC Local Agency Phone Numbers (continued)

Pinellas

St. Petersburg (727)824-6900, Largo (727)588-4040, Clearwater(727) 298-2530,

Pinellas Park (727) 547-7780, Tarpon Springs(727) 942-5457

Taylor(850) 584-5087 or 1-800-416-4123

Polk 1-800-POLKWIC (1-800-765-5942)

Union (352) 392-4493

Putnam (386) 326-3217University of MiamiPed: ACCWIC

(305) 585-7847

St. Johns(904) 825-5055 and(904) 825-5074

Volusia(386)-274-0668 or 1-866-WICFOOD

St. Lucie(772) 462-3900, FortPierce (772) 462-3900

Wakulla (850) 926-3591

Santa Rosa (850) 983-5250 Walton (850) 892-8020 ext 114Sarasota (941) 861-2929 Washington (850) 638-6240 ext 136

Seminole (407) 665-3705 State WIC Office1-800-342-3556 or(850) 245-4202

Sumter 1-800-494-2543

Suwannee 1-800-494-2543



Answer Key

Meal Pattern and Policy Challenge (page 11)

Fruit juice must not be served more than once a day:

• Fruit juice is served at breakfast and snack Monday.

Fresh, frozen or canned vegetables and/or fruits (whole) must be served at leasttwice a week at breakfast and twice a week at snack:

• Only one vegetable or fruit (cucumber/celery sticks) is served at snack this week.

Good vitamin A sources must be served a minimum of twice a week and must comefrom vegetables and fruits:

• Only one good source of vitamin A is served this week.

Good vitamin C sources must be served daily and must come from vegetables andfruits or fruit juice:

• Tuesday is missing a good source of vitamin C.

No more than two sweet grain/bread breakfast items and no more than two sweet

grain/bread snack items may be served per week:

• Frosted animal crackers, blueberry muffin, and an oatmeal cookie are served at snack this week. This totals three sweet grain/bread snack items.

Meal Pattern:

• There is no grain/bread Monday at lunch. • There is only one fruit or vegetable offered Wednesday at lunch. • There is no milk offered Friday at breakfast.

Case Study (page 19)

1. Nutritional needs of children: served fat-free or lowfat milk instead of whole milk

2. CCFP policy: served 2 (different) items from the Vegetable/Fruit component group

3. Introducing new foods: allowed children to decide what they will taste and eat

4. Role modeling: eaten the same foods that the children are being served

5. Food precautions: served fish without bones



Creditable or Not? (page 24)

1. Milkshake – Yes, but only the liquid milk counts toward meeting the milk requirement

2. Tomato Soup – Yes, 1 cup of reconstituted soup will yield ¼ C vegetable

3. Jell-o – No, but fruit in jello can count towards the fruit requirement as long as there is at least 1/8cup per serving

4. Cranberry juice – Yes, but it must be 100% juice, and fortified with 100% vitamin C

5. Apple cider – Yes, but it must be 100 % juice, pasteurized, and fortified with 100% vitamin C

6. Spaghetti sauce – Yes, if at least 1/8 cup per serving is provided

7. Potatoes – No, potatoes are a vegetable

8. Cream cheese – No, cream cheese is not creditable due to its low nutrient value

9. Bacon – No, bacon is not creditable due to its low nutrient value

10. Tofu – No, tofu is not creditable because there is no standard of identity

11. Cheese product – No, anything labeled “cheese product” is not creditable

12. Frozen yogurt – No, frozen yogurt is not creditable due to its low nutrient value

Using the Quick Reference Guide (page 49)


Chicken, Drumstick (with bone and skin)7.7 lbs

Round-up to 8 lbs

Rice, brown, long grain (instant, dry)1.4 lbs

Round-up to 2 lbs

Peas & Carrots, frozen3.7 lbs

Round-up to 4 lbs

Peaches, sliced, canned (No. 10) .9 canRound-up to 1 #10 can

Determine how many pounds of chicken drumsticks you will need to purchase for38 children ages 6 to 12:

7.7 ÷ 3 = 2.56 (2.6)7.7 + 2.6 = 10.3 (10.5)


Chicken, Drumstick (with bone and skin) 10.5 lbs

Determine how many pounds of chicken drumsticks you will need to purchase for38 children ages 1 to 2:

7.7 ÷ 3 = 2.56 (2.6)

7.7 – 2.6 = 5.1 (5.5)


Chicken, Drumstick (with bone and skin) 5.5 lbs



…building healthy habits for life

Child Nut r Menu Planning

Documents

Transcript of Child Nut r Menu Planning