Nutrition And Menu Planning - Florida Department Of Health
Nutrition and Menu Planningfor Childrenin the Child Care Food ProgramFlorida Department of HealthBureau of Child Care Food Programs4052 Bald Cypress Way, Bin #A-17Tallahassee, Florida 32399-1727Phone: 850-245-4323Fax: 850-414-1622March 2013
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 Adjudication, 1400Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992(Voice). Individuals who are hearing impaired or have speech disabilities may contact USDAthrough the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is anequal opportunity provider and employer.2
WelcomeAs a child care provider, you have an important role in children’s lives by helping themlearn and grow. As a Child Care Food Program provider, you help children get thenourishment and energy they need to learn and grow by providing healthy meals. Inaddition, preschoolers who eat a variety of healthy foods and play actively several timesevery day are less likely to be overweight or obese. The Institute of Medicine (IOM)report, Early Childhood Obesity Prevention Policies, recommends that for children ages2-5 child care centers: 1) provide healthy meals and snacks that meet the DietaryGuidelines, 2) serve meals family-style to be responsive to children’s hunger andfullness cues, and 3) teach children about healthy eating and physical activity. Thisworkshop will show how you can easily and effectively implement these “best practices”for providing healthy meals and promoting healthy eating in your child care facility.Nutrition and Menu Planning for Childrenin the Child Care Food Program (CCFP)AgendaIntroductionCCFP Meal Pattern RequirementsSpecial Needs Meals in the CCFPCreative Menu Planning with Child AppealPurchasing Food in the CCFPTeaching Preschoolers About Healthy Eating HabitsEvaluation3
Nutrition and Menu Planning for Children in the CCFPTable of ContentsCCFP Meal Pattern Requirements for Children .Pages6Child Care Food Program Meal Pattern for ChildrenAdditional Food Component RequirementsActivity – Menu Planning ChallengeFruit and Vegetable Sources of Vitamins A and CSample Cereals with 10 Grams of Sugar or Less per ServingSweet vs. Non-Sweet Creditable Grain/Bread FoodsExhibit A – Grains/Breads Requirement for CCFPChild Nutrition (CN) Labeling and Manufacturer’s Analysis SheetHow to Do CN Label Calculations5-Day Menu Planning Worksheet for ChildrenMenu Review Checklist and Menu Review TipsFood Service DocumentationCCFP Monthly Meal Count Record791011161718202223242627Special Needs Meals in the CCFP . .28Food Precautions – Choking, Intolerances, and AllerigiesSpecial Needs Meals in the CCFPCreditable Milks and Approved Milk Substitutions for ChildrenCCFP Medical Statement for ChildrenActivity – Special Needs Meals ScenariosTips for Feeding a Vegetarian on the CCFP293133363738Planning and Serving Healthy Meals with Child Appeal .42Understanding a Child’s View of MealtimeABC’s of Creative Menu PlanningChoosing Healthy Options: Vegetables, Fruits, Whole Grains, & LeanProteinsActivity – Creative Menu Planning ChallengeUsing Cycle Menus to Control Food CostsSample Cycle Menus from Menus for Child CareIntroducing New Foods to Young Children in the Child Care SettingPhrases That Help and HinderHappy Times with Family Style MealsActivity – Family-Style Meals DiscussionMealtime Conversation Starters for PreschoolersHappy Mealtimes Self-Check4345474495052586061646667
Purchasing Food in the CCFP .68Creditable FoodsUnderstanding Food LabelsActivity – Creditable FoodsConvenience or Home Cooked? Factors to ConsiderStandardized RecipesActivity - Recipe AdjustmentHow to Use the Food Buying GuideActivity – Sample Menu Using the Food Buying Guide Calculator6970727477787980Teaching Preschoolers About Healthy Eating Habits. .82Using Bridging Activities to Make Mealtimes SpecialKids in the Kitchen: A Recipe for LearningGardening for Child Care ProvidersSeeds to VeggiesHow Does Your Garden Grow?8385868891Frequently Asked Questions 95Resources 97Appendix .100Healthy, Hungry-Free Kids Act of 2010 (Mealtime Memo)Behavioral Milestones for PreschoolersNAP SACC Self Assessment Self-Assessment and Instruction Sheet1011041055
CCFP Meal Pattern Requirementsfor Children6
Child Care Food Program Meal Pattern for ChildrenA significant goal of the Child Care Food Program (CCFP) is to safely serve nutritious meals and snacks thatmeet program meal pattern requirements and are appetizing to children. To help achieve this goal, there areseveral policies regarding meals that child care providers must meet when participating in the CCFP.Child care providers must ensure that each meal served to children contains, at a minimum, eachof the food components in the amounts indicated for the appropriate age group as stated in theCCFP Meal Pattern for Children.Child Meal PatternFood Components:1 and 2year olds:Age Group and Serving Size:3–56 – 121year olds:year olds:Milk11Breakfast(3 components)Fluid milkVegetables and Fruits10Vegetable(s) and/or fruit(s) orFull-strength vegetable or fruit juice2Grains/Breads3, 10Bread orCornbread, biscuits, rolls, muffins, etc. orCold dry cereal4 orCooked cereal grains orCooked pasta or noodle products1/2 cup3/4 cup1 cup1/4 cup1/4 cup1/2 cup1/2 cup1/2 cup1/2 cup1/2 slice1/2 serving1/4 cup or 1/3 oz.1/4 cup1/4 cup1/2 slice1/2 serving1/3 cup or 1/2 oz.1/4 cup1/4 cup1 slice1 serving3/4 cup or 1 oz.1/2 cup1/2 cup1/2 cup3/4 cup1 cup1/4 cup total1/2 cup total3/4 cup total1/2 slice1/2 serving1/4 cup1/4 cup1/2 slice1/2 serving1/4 cup1/4 cup1 slice1 serving1/2 cup1/2 cup1 oz.1 oz.1 oz.1/2 egg1/4 cup1 1/2 oz.1 1/2 oz.1 1/2 oz.3/4 egg3/8 cup2 oz.2 oz.2 oz.1 egg1/2 cup2 Tbsp.1/2 oz. 50%3 Tbsp.3/4 oz. 50%4 Tbsp.1 oz. 50%4 oz. or 1/2 cup6 oz. or 3/4 cup8 oz. or 1 cupMilk11Lunch/Supper(4 components – 5 items)Fluid milkVegetables and Fruits8, 10Vegetable(s) and/or fruit(s), 2 or moreGrains/Breads3, 10Bread orCornbread, biscuits, rolls, muffins, etc. orCooked pasta or noodle products orCooked cereal grainsMeat and Meat Alternates10Lean meat or poultry or fish5 orAlternate protein products6 orcheese orEgg (large) orCooked dry beans or peas orPeanut butter or soynut butter or other nut/seedbutters orPeanuts or soynuts or tree nuts or seeds9 orYogurt, plain or flavored, unsweetened orsweetenedNote: Milk must be served with each breakfast, lunch and supper meal. Between a child’s first and second birthday,serving whole milk is strongly recommended. After the child’s second birthday, it is required that lowfat or fat-free milk beserved. To encourage adequate calcium intake, lowfat flavored milk can be served.Conversions:½ cup 4 fl. oz.¾ cup 6 fl. oz.1 cup 8 fl. oz.1 pint 2 cups1 quart 2 pints 4 cups1 gallon 4 quarts 16 cupsN-050-057
CCFP Meal Pattern for Children (continued)Child Meal PatternFood Components:1 and 2year olds:Snack7(Select 2 different components)Milk11Age Group and Serving Size:3–56 – 121year olds:year olds:Fluid milk1/2 cup1/2 cup1 cupVegetables and Fruits10Vegetable(s) and/or fruit(s) orFull-strength vegetable or fruit juice21/2 cup1/2 cup1/2 cup1/2 cup3/4 cup3/4 cup1/2 slice1/2 serving1/4 cup or 1/3 oz.1/4 cup1/4 cup1/2 slice1/2 serving1/3 cup or 1/2 oz.1/4 cup1/4 cup1 slice1 serving3/4 cup or 1 oz.1/2 cup1/2 cup1/2 oz.1/2 oz.1/2 oz.1/2 egg1/8 cup1/2 oz.1/2 oz.1/2 oz.1/2 egg1/8 cup1 oz.1 oz.1 oz.1/2 egg1/4 cup1 Tbsp.1/2 oz.1 Tbsp.1/2 oz.2 Tbsp.1 oz.2 oz. or 1/4 cup2 oz. or 1/4 cup4 oz. or 1/2 cupGrains/Breads3, 10Bread orCornbread, biscuits, rolls, muffins, etc. orCold dry cereal4 orCooked cereal grains orCooked pasta or noodle productsMeat and Meat Alternates10Lean meat or poultry or fish5 orAlternate protein products6 orcheese orEgg (large) orCooked dry beans or peas orPeanut butter or soynut butter or other nut or seedbutters orPeanuts or soynuts or tree nuts or seeds orYogurt, plain or flavored, unsweetened orsweetened1.Children age 12 and up may be served larger portion sizes based on the greater food needs of older boys 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 mustalso 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 be whole grain or enriched orfortified. Prepackaged grain/bread products must have enriched flour or meal or whole grain as the first ingredient.4. Cold dry cereal can be measured by volume (cup) or weight (ounces) whichever is less.5. The serving size for lean meat, poultry or fish is the edible portion as served.6. Alternate protein products must be equal to at least 80% of the protein quality of milk (casein) determined by theProtein Digestibility Corrected Amino Acid Score (PDCAAS) and must contain at least 18% protein by weight whenfully hydrated or formulated.7. At snack, select at least two different food components. Juice must not be served when milk is served as the onlyother component.8. At lunch and supper, serve two or more kinds of vegetables(s) and/or fruit(s) or a combination of both. Full-strengthvegetable or fruit juice must not be counted to meet more than one-half of this requirement.9. At lunch and supper, no more than 50% of the meat/meat alternate requirement can be met with nuts or seeds. Nutsor seeds must be combined with another meat/meat alternate to fulfill the requirement. For purpose of determiningcombinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish.10. Servings 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, serving whole milk is strongly recommended. After thechild’s second birthday, it is required that lowfat or fat free milk be served.8
Additional Food Component RequirementsChild care providers must ensure quality meals are served to children and that nutrition education isencouraged. When planning menus the following requirements must be met:Fluid Milk: After the child’s first birthday and prior to the second birthday, serving whole milk is stronglyrecommended. After the child’s second birthday, lowfat (1%) or fat-free milk must be served.Vegetable or fruit or juice: Vegetable or fruit juice must be full-strength, pasteurized, and 100% juice. Unless orange or grapefruitjuice, 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 must be served at least twice a week on the breakfastmenu and twice a week on the snack menu.Please note: For those centers that claim two snacks and one meal, instead of two meals and onesnack, fresh, frozen, or canned vegetables and/or fruits must be served at least twice a week at eachsnack time. Good vitamin A sources must be served a minimum of twice a week and must come from vegetablesand 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/fruit component.Grains/breads: Grain/bread food must be whole grain, enriched, or made from whole grain or enriched meal or flour.Bran and germ are counted as enriched or whole-grain meals or flours. Cornmeal, corn flour, and corngrits must be designated as whole or enriched to be creditable. Only ready-to-eat breakfast cereals containing 10 grams of sugar or less per serving as stated on theNutrition Facts label are allowed. Cereals with more than 10 grams of sugar per serving cannot beserved as sweet grain/bread foods. Sweet grain/bread foods must be whole grain or made with enriched flour or meal and may be creditedas a bread serving at breakfast and snack only. Prepackaged grain/bread products must have enrichedflour 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 sweet grain/bread snackitems may be served per week (not to exceed four sweet items per week). Please note: Regardless ofhow many different types of snacks you offer (i.e. morning snack, afternoon snack, and evening snack)– your CCFP menu must not contain more than two sweet grain/bread snack items per week.Meat or meat alternate: Commercially processed combination foods (convenience entrees – frozen or canned) must have a CNlabel or manufacturer’s analysis sheet stating the food component contribution to the meal pattern. A serving of cooked dry beans or peas may count as a vegetable or as a meat alternate, but not as bothcomponents in the same meal.**Please note that donated foods cannot be used to contribute to the meal pattern requirements**9
10SnackSupperLunch/Chicken Strips (CN)Corn MuffinTater TotsFruit CocktailMilkBanana BreadPeanut ButterYogurtBoiled EggRaisin BranStrawberry YogurtTuesdayTurkey RoastMashed PotatoesOrange WedgesMixed VegetablesMilkSausage PattyBreakfast Hash BrownsMilkMondayRaisin/Oatmeal CookieMilkTuna Salad onWhole Wheat BreadApple WedgesApple JuiceLife CerealPineapple JuiceMilkWednesdaywith low-fat dressingGrape JuiceCucumber/CelerySticksMeatloafBaby Green LimaBeansLemon CakeMilkScrambled EggsCinnamon ToastOrange JuiceThursdayFruit Granola BarWaterPizzaTossed SaladCantaloupe CubesMilkWafflesSyrupCranberry JuiceCocktailMilkFridayUsing the Menu Review Checklist, identify which parts of this menu DO NOT comply with the meal pattern and CCFP nutrition policies.How well do you know the CCFP Meal Pattern for Children and Additional Food Component Requirements?MENU PLANNING CHALLENGE
Fruit and Vegetable Sources ofVitamins A and CThe following charts list fruits and vegetables that meet the requirement to serve good sources ofvitamins A and C in the child meal pattern.Items listed in the Good column provide at least 10-24% of the Recommended Dietary Allowance(RDA) for children ages 1-5.Items listed in the Better column provide at least 25-39% of the RDA for children ages 1-5.Items listed in the Best column provide 40% or more of the RDA for children ages 1-5.Items with an * appear on both the vitamin A and C charts. Be sure to serve the appropriateamounts. For example, if you use frozen, cooked broccoli, you would have to serve at least ½ cupto meet the minimum requirement for both vitamins A and C. However, if you use fresh broccoli,you would only have to serve ¼ cup.The shaded spaces indicate that there are no easily measurable items that fit into that category.VITAMIN A(Include at least twice a week)GOODBETTERBEST(10-24% of RDA)(25-39% of RDA)(40% or more of RDA)Apricot*2 medium, fresh7 halves, dried¼ cup, canned½ cup, cannedCantaloupe*¼ cup, fresh½ cup, freshCherries, red sour*½ cup, cannedGrapefruit*½ medium, fresh,pink or redMandarin Oranges*½ cup, cannedMango*½ medium, fresh½ cup, freshMelon Balls*½ cup, fresh or frozenNectarine*2 medium, freshPapaya*1 small, fresh½ cup, freshPlum*½ cup, cannedPeach3 halves, driedTangerine*2 medium, freshWatermelon*1 cup, freshFRUIT12.201211
VITAMIN A(Include at least twice a week)VEGGIEGOODBETTERBEST(10-24% of RDA)(25-39% of RDA)(40% or more of RDA)Broccoli*¼ cup, fresh, cooked½ cup, frozen, cookedCabbage, Chinese(Bok Choy)¼ cup, fresh, cookedCarrots*¼ cup, all forms4 baby carrotsGreens, Collard*¼ cup, fresh or frozen,cookedGreens, Mustard*¼ cup, cookedGreens, Turnip*¼ cup, fresh or frozen,cookedKale*¼ cup, fresh or frozen,cookedMixed Vegetables*¼ cup, frozen, cookedPeas, Green*¼ cup, frozen, cooked¾ cup, canned, cooked¼ cup, canned, cooked¼ cup, frozen orcanned, cookedPeas & Carrots*Plantain*½ medium, fresh, raw¾ cup, fresh, cookedPepper, Red*¼ cup, fresh, raw orcooked½ cup, fresh, raw orcookedPumpkin*¼ cup, fresh or cannedRomaine Lettuce¼ cup, fresh, rawSpinach*½ cup, fresh, raw½ cup, fresh, raw¼ cup, fresh, frozen orcanned, cookedSquash, Butternut* orWinter*¼ cup, fresh or frozen,cookedSweet Potato*¼ medium, fresh,cooked¼ cup, cannedTomato*¾ cup, fresh, raw6 cherry tomatoes,freshTomato Paste*¼ cup, cannedTomato Puree*¼ cup, canned12.201212
VITAMIN C(Include daily)FRUITGOODBETTERBEST(10-24% of RDA)(25-39% of RDA)(40% or more of RDA)Apple½ medium, fresh1 medium, freshApricots*¼ cup, canned1 medium, freshAvocado¼ cup, freshBanana¼ medium, fresh¾ medium, freshBlackberriesBlueberries¼ cup, fresh¼ cup, fresh1 cup, frozen½ cup, fresh½ cup, freshCantaloupe*¼ cup, freshCherries, red sweet6 cherries, freshCherries, red sour*½ cup, cannedFruit Cocktail½ cup, cannedGrapefruit*¼ medium, fresh¼ cup, cannedGuava¼ medium, freshHoneydew¼ cup, freshKiwi¼ medium, freshMandarin Oranges*¼ cup, cannedMango*¼ medium, fresh¼ cup, freshMelon Balls *¼ cup, frozen¼ cup, freshNectarine*1 medium, freshOrange¼ medium, fresh¼ cup, freshPapaya*¼ cup, freshPeach½ medium, fresh½ cup, canned1 medium, freshPear½ medium, fresh¾ cup, canned1 medium, freshPineapple¼ cup, cannedPlum*½ cup, canned orstewed¼ cup, frozen¼ cup, fresh1 medium, freshRaspberries¼ cup, fresh½ cup, fresh¼ cup, frozenStrawberries¼ cup, fresh or frozenTangerine*½ medium, freshWatermelon*¼ cup, fresh½ cup, fresh12.2012131 cup, fresh
VITAMIN C(Include daily)VEGGIEGOODBETTERBEST(10-24% of RDA)(25-39% of RDA)(40% or more of RDA)Asparagus3 spears, fresh, cooked2 spears, canned orfrozen¼ cup, frozenBroccoli*¼ cup, all formsBrussels Sprouts¼ cup, fresh or frozen,cookedCabbage, all typesCarrots*¼ cup, fresh, raw¼ cup, fresh, cooked½ cup, fresh, raw orcooked¾ cup, frozen or canned9 baby carrotsCauliflower¼ cup, all formsCelery¾ cup, fresh, rawCorn¼ cup, canned, cooked½ cup, fresh, cooked¾ cup, frozen, cookedCucumber¾ cup, fresh, rawGreen Beans¼ cup, fresh, cooked½ cup, frozen, cooked¾ cup, canned, cookedGreens, Collard*¼ cup, fresh, cookedGreens, Mustard*¼ cup, fresh, cookedGreens, Turnip*¼ cup, frozen, cooked¼ cup, fresh, cookedKale*¼ cup, frozen, cooked¼ cup, fresh, cookedKohlrabi¼ cup, cookedLima Beans¼ cup, frozenMixed Vegetables*½ cup, canned orfrozen, cookedOkra¼ cup, frozen, cooked¼ cup, fresh, cookedPeas & Carrots*¼ cup, canned orfrozen, cooked½ cup, canned orfrozen, cookedPeas, Green*¼ cup, frozen½ cup, cannedPeas, Snow¼ cup, frozen, cooked¼ cup, frozen, cooked12.201214¼ cup, fresh, cooked
VITAMIN C, continued(Include daily)VEGGIEGOODBETTERBEST(10-24% of RDA)(25-39% of RDA)(40% or more of RDA)Peppers, all colors*¼ cup, all formsPlantain*¼ cup, fresh, cookedPotato¼ medium, cooked¼ cup, mashed (fromflakes)Pumpkin*¼ cup, fresh or cannedRhubarb½ cup, frozen, cooked¼ cup, fresh, rawRutabaga¼ cup, fresh, cookedSpinach*¼ cup, fresh, cooked½ cup, fresh, raw¾ cup, frozen, cookedSquash, Winter*or Summer¼ cup, fresh, cooked orrawSquash, Butternut*¼ cup, fresh, cooked½ cup, frozen, cookedSweet Potato*¼ medium, cookedTomatillo1 medium, freshTomato, Canned¼ cup, canned orstewedTomato*¼ cup, fresh, raw¼ cup, canned½ cup, fresh, cooked½ medium, cooked⅛ cup, cannedTomato Puree*¼ cup, canned¼ cup, fresh, cookedYam¼ medium, cooked¼ cup, canned5 cherry tomatoesTomato Paste*Turnips½ cup, fresh, cooked½ medium, cooked12.201215¼ cup, canned
Sample Cereals with 10 gramsof Sugar or Less per ServingMulti Grain Cheerios 16
Sweet vs. Non-Sweet Creditable Grain/Bread FoodsSweet 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 wh
Activity – Creative Menu Planning Challenge 49 Using Cycle Menus to Control Food Costs 50 Sample Cycle Menus from Menus for Child Care 52 Introducing New Foods to Young Children in the Child Care Setting 58 Phrases That Help and Hinder 60 Happy Times with Family Style Meals 61 Activity – Family-Style Meals Discussion 64
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Healthy Meal Ideas and Menu Planning . Thinking ahead and menu planning for you or your family can help you to choose healthier options, manage your weight and ease the daily stress of planning meals. Creating a Menu . Create a menu plan for a few days, a week or even a month in advance. When planning your meals and snacks
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Nutrition during a woman's life From: ACC/SCN and IFPRI. 4th Report on the World Nutrition Situation: Nutrition Throughout the Life Cycle. Geneva: WHO, 2000. Nutrition during a woman's life From: ACC/SCN and IFPRI. 4th Report on the World Nutrition Situation: Nutrition Throughout the Life Cycle. Geneva: WHO, 2000.
The Nutrition Care Process is defined in four steps: 1. Nutrition Assessment 2. Nutrition Diagnosis 3. Nutrition Intervention 4. Nutrition Monitoring & Evaluation The first component of the “Nutrition Assessment” is a screening of residents for those at risk for nutrition problems and is a candidate for further intervention. One of the
