1. MENU PLANNING AND FOOD SAFETY Chapter 11

2. NUTRITIONAL POLICIES Nutrition and food safety are inadequate in many child care settings. Staff must be trained to provide nutritious, enjoyable meals that are prepared safely. Disease can be prevented by knowledge and practice of food safety Children’s

3. FOOD PROGRAMS For Families (including staff): WIC: for families with children under 3 years Food Stamps: the largest program For providers for children to age 12 years: 1.Non-profit licensed (public or private) 2.Family child care that has a sponsoring agency 3. For-profit private program with more than 25% children under Title Twenty funding

4. FOOD PROGRAMS, cont’d Funds pay for up to 2 meals and one snack OR 2 snacks and one meal/day Provider must meet the nutritional guidelines Program provides funding for food and for nutrition and menu planning

5. FOOD PROGRAMS, cont’d USDA Food Distribution Program distributes surplus foods Summer Service Program:food for low- income children Nutrition Education & Training Program: for teaching children (and their families) about food and nutrition

6. MENU PLANNING See Figure 11.1 and Table 11.2 Breakfast: the most important meal –Consists of milk, bread/cereal, and fruit Snack –Consists of a milk, meat/alternative,bread/grain or fruit

7. FOOD SAFETY Safety depends on proper purchasing, storage, handling, and cooking

8. Menu Planning, cont’d Lunch –Milk, meat/alternative, fruit and/or vegetable, and a bread/grain –Children who help prepare lunch are more likely to eat it Children who eat fast foods frequently prefer highly flavored, high-fat meals