1. 1 Section 5 ________ Child Nutrition Programs 5-1 Other Foods

2. 5-2 Description of Section 5: Other Foods The foods in this section  do not meet the requirement for any component in the meal patterns of the food- based menu planning approaches and  are included in the nutrient analysis of the menu.

3. 5-3 Description of Section 5: Other Foods “Other Foods” includes food products used  to add calories and nutrients in order to satisfy children’s appetites,  as condiments and seasonings,  to round out a meal, and  to improve acceptability.

4. 5-4 These Foods Supply Needed Calories and Nutrients However, many are high in  salt,  sugar, and/or  fat. Use care in deciding how often and in what amount you use them.

5. 5-5 Additional Information:  Not all other foods are listed. For example, staples such as flour and sugar are not included because they are never served alone.  Column 5 is left blank when purchase units for 100 servings is inappropriate.

6. 5-6 Yield Table for Other Foods Includes the Following:  Mustard and salad dressings  Dried and evaporated milk, frozen yogurt, and canned pudding  Butter, margarine, light and heavy cream, cream cheese, ice cream, and ice milk  Jams, jellies, preserves, pickle relish, catsup (ketchup), chili sauce, and sherbet  Honey and syrups

7. 5-7 Yield Table for Other Foods Includes the Following:  Ham hocks, pig ears, pig feet, bacon, surimi (fish product), and egg products  Yeast  Coconut, hominy, popped corn, and potato chips and sticks  DRIED vegetables used for seasoning Pepper, green/redCelery Chives and onionsGarlic Mixed vegetablesParsley

8. 5-8 This training was conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

9. 5-9 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