Planning and Serving Nutritious & Economical Meals Chapter 17 Planning and Serving Nutritious & Economical Meals ©2015 Cengage Learning.

Characteristics of a Well-Planned Menu It meets children’s nutrient needs and developmental abilities: The menu addresses the at-risk nutrients: Vitamins A and C, calcium, and iron (Tables 17-1, 17-2, 17-3, 17-4) It meets licensing and program (e.g., CACFP, Head Start, National School Lunch, School Breakfast) guidelines and regulations Photo: © Cengage Learning

Characteristics of a Well-Planned Menu The menu appeals to children: It includes a wide variety of familiar and new foods for children to try It is visually pleasing (colors, textures, shapes) It reflects children’s cultural, ethnic, and religious preferences It provides nutritious substitutes for children who have food allergies Photo: © Cengage Learning

Characteristics of a Well-Planned Menu It is prepared with foods that have been stored, handled, and served safely It stays within budget without sacrificing nutrient quality Photo: © Cengage Learning

Important Qualities to Consider Color: How would you change this meal to make it more colorful and appealing? Sliced turkey Mashed potatoes Cauliflower Bread Vanilla pudding Photos: myplate.gov

Important Qualities to Consider Color and Flavor: How would you change this meal to make it more colorful and flavorful? Macaroni and cheese Corn White bread Banana Photos: myplate.gov

Child and Adult Care Food Program (CACFP) The following criteria must be met to participate in the CACFP federal reimbursement program: Be licensed Serve meals that meet CACFP meal patterns and include only approved foods Maintain and submit monthly food records Pass periodic CACFP program visits Photo: © Cengage Learning

CACFP Meal Patterns Breakfast Lunch or supper Milk Fruit, fruit juice (100%), or vegetable Bread or cereal (preferably whole grain) Lunch or supper Meat or meat alternate Fruit and/or vegetable (two servings) Bread or bread alternate (preferably whole grain) Photos: myplate.gov

CACFP Meal Patterns Snacks (serve two of the four categories) Milk Bread or bread alternate (preferably whole grain) Fruit, fruit juice (100%), and/or vegetable Meat or meat alternate Encourage water consumption Photo: © Cengage Learning

Practice Planning A Meal Breakfast Milk = Milk Fruit, fruit juice (100%), = or vegetable Bread or cereal =

Practice Planning A Meal Lunch Milk = Milk Meat or meat alternate = Fruit and/or vegetable (2) = = Bread or cereal =

Practice Planning A Snack Snack (any two) Milk = Fruit, fruit juice, = or vegetable Bread or cereal = Meat or meal alternate =

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Food Budget Meal service can remain within budget by paying special attention to: Advanced menu planning Selective food purchasing (on sale, seasonal foods) Careful food preparation (to avoid waste) Evaluation of children’s likes and dislikes Disliked foods should not be eliminated; try preparing and serving them in a different way.

Recordkeeping Funding programs usually determine the types of records that must be kept. Careful recordkeeping is beneficial for improving a program’s food service and monitoring children’s preferences. Recordkeeping is also helpful for serving nutritious foods while staying within budget. Photo: © Cengage Learning