1. ©2012 Cengage Learning. All Rights Reserved. Chapter 18 Planning and Serving Nutritious and Economical Meals

2. ©2012 Cengage Learning. All Rights Reserved. Characteristics of a Well-Planned Menu It meets children’s nutrient needs and developmental abilities: –The menu should address the at-risk nutrients: vitamins A and C, calcium, and iron (Tables 18-1, 18-2, 18-3, 18-4). –The menu must meet licensing and/or program (CACFP, Head Start, National School Lunch, School Breakfast) regulations.

3. ©2012 Cengage Learning. All Rights Reserved. Characteristics of a Well-Planned Menu It is appealing to children: –Includes a wide variety of familiar and new foods for children to try –Is visually pleasing (colors, textures, shapes) –Reflects children’s cultural, ethnic, and religious preferences –Provides nutritious substitutes for children’s food allergies

4. ©2012 Cengage Learning. All Rights Reserved. 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

5. ©2012 Cengage Learning. All Rights Reserved. Important Qualities to Consider Color: How would you change this meal to make it more colorful? –Grilled Cheese Sandwich –Steamed Cauliflower –Banana Chunks –Milk

6. Color ©2012 Cengage Learning. All Rights Reserved.

7. ©2012 Cengage Learning. All Rights Reserved. Child and Adult Care Food Program (CACFP) To be eligible for this federal reimbursement, programs must: –Be licensed –Meet required CACFP meal patterns and serve only approved foods –Maintain and submit monthly food records –Pass periodic CACFP program visits

8. ©2012 Cengage Learning. All Rights Reserved. CACFP Meal Patterns Breakfast –Milk –Fruit, fruit juice (100%), or vegetable –Bread or cereal (preferably whole grain) Lunch or supper –Milk –Meat or meat alternate –Fruit and/or vegetable (two servings) –Bread or bread alternate (preferably whole grain)

9. ©2012 Cengage Learning. All Rights Reserved. CACFP Meal Patterns (continued) 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

11. ©2012 Cengage Learning. All Rights Reserved.

12. ©2012 Cengage Learning. All Rights Reserved. Practice Planning A Meal Breakfast –Milk= Milk –Fruit, fruit juice (100%), = or vegetable –Bread or cereal =

13. ©2012 Cengage Learning. All Rights Reserved. Practice Planning A Meal Lunch –Milk= Milk –Meat or meat alternate= –Fruit and/or vegetable (2) = = –Bread or cereal =

14. ©2012 Cengage Learning. All Rights Reserved. Practice Planning A Snack Snack (any two) –Milk= –Fruit, fruit juice, = or vegetable –Bread or cereal = –Meat or meal alternate=

15. ©2012 Cengage Learning. All Rights Reserved. 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 a different way.

16. ©2012 Cengage Learning. All Rights Reserved. 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 adhering to a budget.