1. Food Purchasing for Child Care Centers
Section 2:
Menus (Step 1)
Purpose of Section 2
The purpose of section 2 is to introduce Step 1 in the food purchasing process.
Step 1 is planning menus.
PLEASE KEEP IN MIND THAT THE FOCUS OF THIS TRAINING IS PURCHASING NOT ON MENU PLANNING.

2. Are You Ready!?
What’s on a
Penny?

3. What’s On a Penny? Front side: “In God We Trust” “Liberty” Date
Mint Mark (under date, sometimes)
President Lincoln’s portrait facing left.

4. What’s On a Penny? Back side: “United States of America” “One Cent”
“E Pluribus Unum”
Lincoln Memorial (12 columns)
Lincoln Statue in middle of columns

5. What’s On a Penny? General: It is copper colored
The rim around the edge on both sides is raised
The front & back are inverted with respect to each other
The diameter is ¾ inch
The thickness is approximately 1/16 inch
Its weight is approximately 1/6 ounce.
The external rim is smooth on the outside.

6. Remember Pennies
Make Dollars!

7. Lesson Objectives The learner will be able to
explain why planning menus is the first step in the food purchasing process and
state three resources for planning menus.
Section 2 Menus Has two objectives
We will be able to:
explain why planning menus is the first step in the food purchasing process and
state three resources for planning menus.

8. Plan the menus before buying food.
Menus (Step 1)
First -
Plan the menus before buying food.
You must fist plan your menus before buying your food.

9. . . . buy food and then try to find a place for it on the menus.
Never . . .
. . . buy food and then try to find a place for it on the menus.
Emphasize that you should never buy food and then try to find a place for it on the menus.
This course will not provide detailed information on menu planning.
If you want training on menu planning, contact NFSMI at or
AND request ME as your TRAINER!
This section discusses menus because menus determine what food will be purchased.

10. Feeding Infants: A Guide for Use in the Child Nutrition Programs
Menu Resources
Feeding Infants: A Guide for Use in the Child Nutrition Programs
Menu Resources
There are three resources that can help in planning menus appropriate for the Child and Adult
Care Food Program (CACFP).
Note: As you talk about each resource, show a copy to the participants. When you are finished, put the resources on a table accessible to participants during breaks.
Show this slide and point out that a great resource for planning menus for infants (from birth through 11 months old) is:
Feeding Infants: A Guide for Use in the Child Nutrition Programs (United States Department of Agriculture, Food and Nutrition Service [USDA/FNS], 2002).
Feeding Infants: A Guide for Use in the Child Nutrition Programs can be downloaded from
Great resource for planning
menus for infants –
Birth to 11 months

11. Building Blocks for Fun and Healthy Meals
Menu Resources
Building Blocks for Fun and Healthy Meals
Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000) is useful in planning menus for children 1 year old and older.
A copy of Building Blocks for Fun and Healthy Meals can be found at
Useful for planning menus
for children -1 year and up

12. Child Care Recipes: Food for Health and Fun
Updated 2005
With CCP’s
Menu Resources
Child Care Recipes: Food for Health and Fun
USDA Recipes for Child Care The recipes from the 1999 publication Child Care Recipes: Food for Health and Fun from USDA's Child and Adult Care Food Program have been updated to reflect the changes made in the 2001 Food Buying Guide for Child Nutrition Programs.
Revised recipes have been standardized, edited for consistency, analyzed for nutrient content, and updated with CCP information based on the 2005 Food Code Supplement.
Available: Online to all child care programs and state agencies. This resource provides several recipes suitable for children in the CACFP.
A copy of Child Care Recipes: Food for Health and Fun can be obtained at
Oregon –
Afternoon session!

13. To get a copy . . .
contact your State Agency or check these Web sites:
feeding_infants.html
Resources/buildingblocks.html
Resources/childcare_recipes.html
_index_alpha.htm
You can obtain copies of these three resources by contacting your State Agencies, or you can download copies from the Internet.
Ask the participants if they already use any of these three resources. If so, ask them to comment on how they use them.
What are some other resources that you use for menus and recipes?
Mary place on flip chart paper.

14. Practice Center Name: Oak Street Child Care Center
Type: small, independent
Location: a community of 10,000
Days open: Monday–Friday
52 weeks/year
except certain holidays
All the activities that we do are based on data from a fictitious child care center.
The name of the Center is Oak Street Child Care Center
Oak Street is a small independent center that serves up to 146 meals daily to infants, children and caregivers.
Oak Street is located in a community of 10,000.
The Center is open Monday through Friday, 52 weeks a year, except for certain holidays.

15. Practice Center Cycle menus CACFP serving sizes for
infants 4–7 months old
infants 8–11 months old
children 1–2 years old
children 3–5 years old
The Center uses Cycle Menus
The menus include the CACFP meal pattern serving sizes for
infants 4–7 months old
infants 8–11 months old
children 1–2 years old
children 3–5 years old
The Oak Street Child Care Center des not include the CACFP meal pattern serving sizes for infants from birth through 3 months old and for children 6 through 12 years old because the Center does not serve any infants and children in these age groups.
Have copy of Mealtime Memo for Child Care No.3, 2009 “Using Cycle Menus to Control Food Costs”.

16. Oak Street Child Care Center
Age Group
Number Enrolled
Meals Served
Breakfast
Lunch
Snack
Infants: 4–7 months 1
Infants: 8–11 months 2
Children: 1–2 years 26 20
Children: 3–5 years 15 10
Caregivers 8 11 12
Totals 44 40 50 56
Open your manuals to the chart on Page 7.
The chart shows the meals served at the Center and the number of infants, children and caregivers who eat these meals.
Oak Street has only one infant enrolled that is 4-7 months old. This infant attends a full day and eats all of the meals served.
The Center has two infants enrolled that are 8-11 months old. One infant attends half of the day and eats only lunch and a snack, while the other infant attends the full day and eats breakfast, lunch, and a snack.
The Center has 26 children enrolled that are 1-2 years ld. Six children attend half of the day and eat only lunch and a snack, while 20 attend the full day and eat breakfast, lunch, and a snack.
There are 15 children enrolled that are 3-5 years old. Ten children attend at the full day and eat breakfast, lunch, and a snack. Five children attend only part of the day and eat only a snack.
12 Caregivers work at the Center. Eight eat breakfast, 11 eat lunch, an d12 eat a snack.
When the total meals served for breakfast (40), lunch (50), and snack (56) are added, the result is 146, which is the total number of meals served daily to infants, children, and caregivers if all are present.

17. Pages 8, 9, and 10 Menus Recipes
The menus on pages 8-13 in you manuals are those used for ONE week by Oak Street Child Care Center.
The menus on pages 8-10 are for children 1 year old and older and the menus on pages are for infants.
The menus for children 1 year old and older are found on pages 8-10 of your manual.
These menus are from Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000)
The recipes used in the menus are from Child Care Recipes: Food For Health and Fun (USDA/FNS, 1999) and have been updated to reflect new Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001) crediting information.
THESE MENUS MEET THE REQUIREMENTS OF THE CACFP MEAL PATTERN FOR CHILDREN.

18. Menu for Children: Day 1 Meal Food Serving Sizes: Ages 1–2
Breakfast
Chocolate Milk, fluid
½ cup
¾ cup
Bagel, cinnamon raisin, enriched
½ serving (.5 oz)
Cream Cheese
1 Tbsp
Strawberries
¼ cup
Snack
Low fat Yogurt, flavored
2 oz
Pear, fresh
Water
Lunch
Milk, fluid
Mexican Pizza, D-13
(1½ oz meat; ½ serving bread; ⅛ cup vegetable)
2 pieces
Carrots, raw, strips
⅛ cup
Dip for Carrots, E-15
2 Tbsp
Watermelon
Turn to Page 8 and find the menu for children for Day 1
The items on this menu are from the Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000)
The Serving sizes indicated at the side of the menu are those required by the CACFP meal pattern for children.
Read over the menu items:
Breakfast
Chocolate milk, fluid
Bagel, cinnamon raisin
Cream cheese
Strawberries
Snack
Low fat Yogurt, flavored
Pear, fresh
Water
Lunch
Milk, fluid
Mexican pizza
Carrots, raw, strips
Dip for carrots
Watermelon
The fluid milk served with this menu and the other menus on pages 8-10 will be 1% or whole, as appropriate for the age of the child.
Children under 2 years old will be served whole milk.
Children 2 years old and older will be served 1% milk.

19. Menu for Children: Day 1 Meal Food Serving Sizes: Ages 1–2
Breakfast
Chocolate Milk, fluid
½ cup
¾ cup
Bagel, cinnamon raisin, enriched
½ serving (.5 oz)
Cream Cheese
1 Tbsp
Strawberries
¼ cup
Snack
Low fat Yogurt, flavored
2 oz
Pear, fresh
Water
Lunch
Milk, fluid
Mexican Pizza, D-13
(1½ oz meat; ½ serving bread; ⅛ cup vegetable)
2 pieces
Carrots, raw, strips
⅛ cup
Dip for Carrots, E-15
2 Tbsp
Watermelon
Please take note of the letters and numbers next to some menu items. For example, D-13 next to Mexican Pizza, refers to the recipes from Child Care Recipes: Food for Health and Fun (USDA/FNS,1999).
See Mexican Pizza Recipe handout.
Back on the slide – note the words in parentheses after a recipe explain how the recipe meets CACFP meal pattern requirements. For example, Mexican Pizza contributes 1 ½ ounces of meat, ½ serving of bread, and 1/8 cup of vegetable toward the CACFP lunch requirements for children.

20. Menu for Children: Day 2 Menus are from Building Blocks for Fun and Healthy Meals USDA/FNS,2000)
Food
Serving Sizes: Ages 1–2
Serving Sizes: Ages 3–5
Breakfast
Milk, fluid
½ cup
¾ cup
Apricot Halves, canned
¼ cup
French Toast, enriched
½ serving (1.1 oz)
Syrup
1 Tbsp
Margarine
1 tsp
Snack
Peach Slices, canned
Graham Crackers, enriched
½ serving (.5 oz)
Peanut Butter Dip, G-1
Water
Lunch
Teriyaki Chicken, D-12 (1½ oz chicken)
1 portion
Stir-Fry Vegetables, I-10
⅛ cup (⅛ cup veg)
¼ cup (¼ cup veg)
Not Fried Rice, A-8 (⅛ cup vegetable; ½ serving bread; ¼ egg or ½ oz meat)
⅜ cup
Fresh Fruit Cup
⅛ cup
Page 8 – see the menu for day 2.
The items on this menu are from page 98 of Building Blocks for Fun and Healthy Meals (USDA/FNS,2000).
The menu items are:
Breakfast
Milk, fluid
Apricot Halves, canned
French Toast, enriched
Syrup
Margarine
Snack
Peach Slices, canned
Graham Crackers, enriched
Peanut Butter Dip, G-1
Water
Lunch
Teriyaki Chicken, D-12 (1½ oz chicken)
Stir-Fry Vegetables, I-10
Not Fried Rice, A-8 (⅛ cup vegetable; ½ serving bread; ¼ egg or ½ oz meat)
Fresh Fruit Cup

21. Menu for Children: Day 3 Meal Food Serving Sizes: Ages 1–2
Breakfast
Milk, fluid
½ cup
¾ cup
Banana
Raisin Bread, toasted, enriched
½ slice (.5 oz)
Margarine
1 tsp
Snack
Orange Juice
Muffin Square, A-11
½ serving
Lunch
BBQ Beef Sandwich, F-8
(1½ oz beef; ⅛ cup vegetable; 1 serving bread)
½ sandwich
Coleslaw, E-9 (⅛ cup vegetable)
⅛ cup
Tomatoes, sliced
¼ cup
Page 9 of your manuals
Breakfast
Milk, fluid
Banana
Raisin Bread, toasted, enriched
Margarine
Snack
Orange Juice
Muffin Square, A-11
Lunch
BBQ Beef Sandwich, F-8
(1½ oz beef; ⅛ cup vegetable; 1 serving bread)
Coleslaw, E-9 (⅛ cup vegetable)
Tomatoes, sliced

22. Menu for Children: Day 4 Meal Food Serving Sizes: Ages 1–2
Breakfast
Milk, fluid
½ cup
¾ cup
Orange Sections
¼ cup
Pancake, A-12
½ serving (.6 oz)
Maple Applesauce Topping, C-1 (¼ cup fruit)
Snack
Chocolate Milk, fluid
Animal Crackers, enriched
½ serving (.5oz)
½ serving (.5 oz)
Lunch
Peanut Butter Sandwich
[1½ Tbsp peanut butter on ½ serving (.5 oz) bread]
1 serving
Broccoli Cheese Soup, H-5
(⅜ oz cheese;
⅛ cup vegetable)
(¾ oz cheese; ¼ cup vegetable)
Pineapple Cubes, in juice
⅛ cup
Turn to page 9.
Here is the menu for DAY 4:
BREAKFAST
Milk, fluid
Orange Sections
Pancake, A-12
Maple Applesauce Topping, C-1 (¼ cup fruit)
SNACK
Chocolate Milk, fluid
Animal Crackers, enriched
LUNCH
Peanut Butter Sandwich
[1½ Tbsp peanut butter on ½ serving (.5 oz) bread]
Broccoli Cheese Soup, H-5
Pineapple Cubes, in juice

23. Menu for Children: Day 5 Meal Food Serving Sizes: Ages 1–2
Breakfast
Milk, fluid
½ cup
¾ cup
Apple Wedges
¼ cup
English Muffin, whole wheat, toasted, enriched
½ serving (.5 oz)
Jam
1 tsp
Snack
Wheat Crackers, enriched
½ serving (.4 oz)
Grape Juice
Lunch
Chocolate Milk, fluid
Tuna Patty, D-10
(1½ oz fish; ½ serving bread)
1 patty
Oven Fries, I-5
1 piece
(⅛ cup vegetable)
3 pieces
(⅜ cup vegetable)
Green Beans
⅛ cup
Page 10 of your manuals is the Menu for DAY 5:
This menu is from page 104 of Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000).
BREAKFAST
Milk, fluid
Apple Wedges
English Muffin, whole wheat, toasted, enriched
Jam
SNACK
Wheat Crackers, enriched
Grape Juice
LUNCH
Chocolate Milk, fluid
Tuna Patty, D-10
(1½ oz fish; ½ serving bread)
Oven Fries, I-5
Green Beans

24. Pages 11, 12, and 13
The menus for infants on pages 11,12,13 of your manual
Are based on information from chapters 7 and 11 of Feeding Infants: A Guide for Use in the Child Nutrition Program (USDA/FNS, 2002) and
Meet the requirements of the CACFP meal pattern for infants.
Copies of Chapter 7 & 11 of Feeding Infants: A Guide for Use in the Child Nutrition Program are available per individual or per table. Let’s look over the two chapters from Feeding Infants.
Do you have any questions?
Do you think you may utilize this resource?
Please keep in mind that this training is focusing on purchasing and not menu planning.
The infants at Oak Street Child Care Center were previously introduced to and accepted the foods offered on the menus on Pages In other words, these menus do not contain foods that the infants will be eating for the first time.

25. Menu for Infants: Day 1 Meal Food Serving Sizes: 4–7 Months
Breakfast
Breast Milk or Formula, iron-fortified1
4–8 fl oz
6–8 fl oz
Infant Rice Cereal, iron-fortified2,6
0–3 Tbsp
2–4 Tbsp
Peaches, in a jar3,6
1–4 Tbsp
Snack
4–6 fl oz
2–4 fl oz
Crackers, whole-grain4,5,6
0–2 crackers
Lunch
Strained Turkey, in a jar6
Carrots, in a jar3,6
Open your manuals to page 11 and locate the menu for infants for Day 1.
The serving sizes indicated at the side of the menu are those required by the CACFP meal pattern for infants.
Breast milk or iron-fortified formula is on the menu for breakfast, snack, and lunch.
2 of the 3 infants attending Oak Street Child Care Center receive breast milk provided by their mothers.
The other infant receives iron-fortified formula by the Center.
Infant rice cereal is on the menu for breakfast and lunch.
The infants at the center are developmentally ready to eat iron-fortified infant cereal.
Peaches in a jar is on the menu for breakfast, while carrots in a jar is on the menu for lunch.
“In the jar” refers to commercially prepared baby food.
The CACFP requires that the first ingredient in jarred fruits and vegetables be the actual fruit r vegetable.
All the infants at the Center are developmentally ready to eat commercially prepare fruits and vegetables.
“Strained Turkey in a jay” is on the menu for lunch. This refers to commercially prepare baby food. It is served only to infants 8-11 months old as indicated in the CACFP meal pattern for infants.
Crackers are on the menu for snack. They are whole grain because the cACFP meal pattern for infants requires that crackers be made from whole-grain or enriched meal or flour.
The CACFP meal pattern indicates, the crackers are served only to infants 8-11 months old.

26. Moving on to Section 3
Section 3:
Grocery List
(Step 2)