1. 1 This training is conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

2. 2 Healthy Cuisine for Kids Seminar Improving Culinary Skills in Child Nutrition Programs

3. 3 Meat Alternates Lesson Five Healthy Cuisine for Kids

4. 4 Objectives: Meat Alternates 1.Apply the Dietary Guidelines for Americans message to the role of meat alternates in a healthy diet. 2.State the nutrient requirements in child nutrition meal patterns and program standards related to meat alternates. 3.Describe the contribution of meat alternates to the appeal and acceptability of the menu.

5. 5 Objectives: Meat Alternates, continued 4.Apply the correct methods for selecting and handling meat alternates to ensure high-quality and safe products. 5.Describe the application of – culinary techniques, – basic skills, and – cooking methods needed in preparing meat alternates to produce nutritious and appealing products consistent with the nutrition principles of the Dietary Guidelines for Americans.

6. 6 Objectives: Meat Alternates, continued 6.Identify ways to use meat alternate-based speed-scratch products to reduce labor without sacrificing product quality. 7.Describe various methods of enhancing the flavor of meat alternates. 8.Describe appropriate garnishes for meat alternates.

7. 7 Nutrition Focus Meat Alternates

8. 8 Cheese Eggs Cooked dry beans and peas Peanut and other seed butters Tofu

9. 9 Nutrient Contribution From Meat Alternates Legumes Protein Minerals Vitamins Fiber Cheese, Eggs, Nuts Protein Minerals Vitamins Fat

10. 10 Meat Alternates Help Supply Shortfall Nutrients Shortfall nutrients for children are calcium, magnesium, potassium, and fiber. Meat alternates, such as legumes and grains, are good sources of fiber and contain significant amounts of other shortfall nutrients.

11. 11 Functions of Protein 1.Growth and maintenance. 2.Helps maintain fluid and acid-base balance. 3.Can supply calories for energy. 4.Helps fight infections and build immunity. 5.Aids in blood clotting. 6.Serves as a transportation system in the body for other nutrients and replacing body tissues and cells.

12. 12 Sources of Complete and Incomplete Protein Meats are from animals and provide complete protein. Meat alternates, except cheese and eggs, are from plants and provide incomplete protein.

13. 13 Complementary Proteins Rice and beans Black beans and rice Hoppin’ John (black-eyed peas and rice) Black-eyed peas and cornbread Succotash (corn and lima beans) Black bean salad with a peanut butter sandwich Refried beans on a corn tortilla with a little cheese Hummus and pita bread Bread and peanut butter Tofu and rice Pasta and beans

14. 14 Other Meat Alternates Eggs and Cheese Eggs belong to the meat group and are used in cooking and baking breakfast main dishes salads and sandwiches Cheese belongs to the milk group and is used in cooking and baking main dishes salads and sandwiches

15. 15 Functions of Eggs FunctionExamples Thicken foodEgg custard, quiche Add colorYellow cake, egg custard Provide moistureCookies, brownies Form emulsionsMayonnaise Add flavorBread, sauces Provide nutrientsProtein, vitamins, iron

16. 16 Applying the Dietary Guidelines for Americans to Meat Alternates Consume a variety of foods within and among the basic food groups while staying within energy needs. Control calorie intake to manage body weight. Choose fats wisely for good health. Choose carbohydrates wisely for good health. Choose and prepare foods with little salt. Keep food safe to eat.

17. 17 Healthy Cooking Methods Dry-heat methods include roasting or baking, broiling, sautéing, and stir-frying. Moist-heat methods that use steam or liquid to cook foods include braising and stewing. A combination of dry- and moist-heat methods where the meat is seared then placed in liquid to cook.

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28. 28 National Food Service Management Institute The University of Mississippi Mission: To provide information and services that promote the continuous improvement of child nutrition programs Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs