1. National Food Service Management Institute Section 2: Menus 1 Food Purchasing for Child Care Centers Section 2: Menus (Step 1)

2. National Food Service Management Institute 2 Are You Ready!? What’s on a Penny?

3. National Food Service Management Institute 3 What’s On a Penny? Front side: 1. “In God We Trust” 2. “Liberty” 3. Date 4. Mint Mark (under date, sometimes) 5. President Lincoln’s portrait facing left.

4. National Food Service Management Institute 4 What’s On a Penny? Back side: 1. “United States of America” 2. “One Cent” 3. “E Pluribus Unum” 4. Lincoln Memorial (12 columns) 5. Lincoln Statue in middle of columns

5. National Food Service Management Institute 5 What’s On a Penny? General: 1. It is copper colored 2. The rim around the edge on both sides is raised 3. The front & back are inverted with respect to each other 4. The diameter is ¾ inch 5. The thickness is approximately 1/16 inch 6. Its weight is approximately 1/6 ounce. 7. The external rim is smooth on the outside.

6. National Food Service Management Institute 6 Remember Pennies Make Dollars!

7. National Food Service Management Institute Section 2: Menus 7 explain why planning menus is the first step in the food purchasing process and state three resources for planning menus. Lesson Objectives The learner will be able to

8. National Food Service Management Institute Section 2: Menus 8 Menus (Step 1) Plan the menus before buying food. First -

9. National Food Service Management Institute Section 2: Menus 9 Never...... buy food and then try to find a place for it on the menus.

10. National Food Service Management Institute Section 2: Menus 10 Menu Resources Feeding Infants: A Guide for Use in the Child Nutrition Programs Great resource for planning menus for infants – Birth to 11 months

11. National Food Service Management Institute Section 2: Menus 11 Menu Resources Building Blocks for Fun and Healthy Meals Useful for planning menus for children -1 year and up

12. National Food Service Management Institute Section 2: Menus 12 Menu Resources Child Care Recipes: Food for Health and Fun Oregon – Afternoon session!

13. National Food Service Management Institute Section 2: Menus 13 To get a copy... contact your State Agency or check these Web sites: http://www.fns.usda.gov/tn/Resources/ feeding_infants.html http://www.fns.usda.gov/tn/Resources/ feeding_infants.html http://www.fns.usda.gov/tn/ Resources/buildingblocks.html http://www.fns.usda.gov/tn/ Resources/buildingblocks.html http://www.fns.usda.gov/tn/ Resources/childcare_recipes.html http://www.fns.usda.gov/tn/ Resources/childcare_recipes.html http://www.nfsmi.org/Information/cc_recipe _index_alpha.htm http://www.nfsmi.org/Information/cc_recipe _index_alpha.htm

14. National Food Service Management Institute Section 2: Menus 14 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 Practice Center

15. National Food Service Management Institute Section 2: Menus 15 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 Practice Center

16. National Food Service Management Institute Section 2: Menus 16 Oak Street Child Care Center Age Group Number Enrolled Meals Served BreakfastLunchSnack Infants: 4–7 months 1 1 1 1 Infants: 8–11 months 2 1 2 2 Children: 1–2 years 262026 Children: 3–5 years 1510 15 Caregivers 81112 Totals 44405056

17. National Food Service Management Institute Section 2: Menus 17 Pages 8, 9, and 10 MenusRecipes www.nfsmi.org/Information/cc_recipe_index_alpha.htm

18. National Food Service Management Institute Section 2: Menus 18 Menu for Children: Day 1 MealFood Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Chocolate Milk, fluid½ cup¾ cup Bagel, cinnamon raisin, enriched½ serving (.5 oz) Cream Cheese1 Tbsp Strawberries¼ cup½ cup Snack Low fat Yogurt, flavored2 oz Pear, fresh½ cup Water Lunch Milk, fluid½ cup¾ cup Mexican Pizza, D-13 (1½ oz meat; ½ serving bread; ⅛ cup vegetable) 2 pieces Carrots, raw, strips⅛ cup Dip for Carrots, E-152 Tbsp Watermelon⅛ cup¼ cup

19. National Food Service Management Institute Section 2: Menus 19 Menu for Children: Day 1 MealFood Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Chocolate Milk, fluid½ cup¾ cup Bagel, cinnamon raisin, enriched½ serving (.5 oz) Cream Cheese1 Tbsp Strawberries¼ cup½ cup Snack Low fat Yogurt, flavored2 oz Pear, fresh½ cup Water Lunch Milk, fluid½ cup¾ cup Mexican Pizza, D-13 (1½ oz meat; ½ serving bread; ⅛ cup vegetable) 2 pieces Carrots, raw, strips⅛ cup Dip for Carrots, E-152 Tbsp Watermelon⅛ cup¼ cup

20. National Food Service Management Institute Section 2: Menus 20 Menu for Children: Day 2 Menus are from Building Blocks for Fun and Healthy Meals USDA/FNS,2000) MealFood Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Milk, fluid½ cup¾ cup Apricot Halves, canned¼ cup½ cup French Toast, enriched½ serving (1.1 oz) Syrup1 Tbsp Margarine1 tsp Snack Peach Slices, canned½ cup Graham Crackers, enriched½ serving (.5 oz) Peanut Butter Dip, G-11 Tbsp Water Lunch Milk, fluid½ cup¾ cup Teriyaki Chicken, D-12 (1½ oz chicken)1 portion Stir-Fry Vegetables, I-10⅛ 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 Cup⅛ cup

21. National Food Service Management Institute Section 2: Menus 21 Menu for Children: Day 3 MealFood Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Milk, fluid½ cup¾ cup Banana½ cup Raisin Bread, toasted, enriched½ slice (.5 oz) Margarine1 tsp Snack Orange Juice½ cup Muffin Square, A-11½ serving Lunch Milk, fluid½ cup¾ cup 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, sliced⅛ cup¼ cup

22. National Food Service Management Institute Section 2: Menus 22 Menu for Children: Day 4 MealFood Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Milk, fluid½ cup¾ cup Orange Sections¼ cup Pancake, A-12½ serving (.6 oz) Maple Applesauce Topping, C-1 (¼ cup fruit) ¼ cup Snack Chocolate Milk, fluid½ cup Animal Crackers, enriched½ serving (.5oz) Lunch Milk, fluid½ cup¾ cup Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] 1 serving Broccoli Cheese Soup, H-5 ¼ cup (⅜ oz cheese; ⅛ cup vegetable) ½ cup (¾ oz cheese; ¼ cup vegetable) Pineapple Cubes, in juice⅛ cup¼ cup

23. National Food Service Management Institute Section 2: Menus 23 Menu for Children: Day 5 MealFood Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Milk, fluid½ cup¾ cup Apple Wedges¼ cup½ cup English Muffin, whole wheat, toasted, enriched ½ serving (.5 oz) Jam1 tsp Snack Wheat Crackers, enriched½ serving (.4 oz) Grape Juice½ cup Lunch Chocolate Milk, fluid½ cup¾ cup 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 Beans⅛ cup

24. National Food Service Management Institute Section 2: Menus 24 Pages 11, 12, and 13

25. National Food Service Management Institute Section 2: Menus 25 Menu for Infants: Day 1 MealFood Serving Sizes: 4–7 Months Serving Sizes: 8–11 Months Breakfast Breast Milk or Formula, iron-fortified 1 4–8 fl oz6–8 fl oz Infant Rice Cereal, iron-fortified 2,6 0–3 Tbsp2–4 Tbsp Peaches, in a jar 3,6 1–4 Tbsp Snack Breast Milk or Formula, iron-fortified 1 4–6 fl oz2–4 fl oz Crackers, whole-grain 4,5,6 0–2 crackers Lunch Breast Milk or Formula, iron-fortified 1 4–8 fl oz6–8 fl oz Infant Rice Cereal, iron-fortified 2,6 0–3 Tbsp2–4 Tbsp Strained Turkey, in a jar 6 1–4 Tbsp Carrots, in a jar 3,6 0–3 Tbsp1–4 Tbsp

26. National Food Service Management Institute Moving on to Section 3 Section 2: Menus 26 Section 3: Grocery List (Step 2)