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Section 5

________ChildNutrition Programs

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Other Foods

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Description of Section 5: Other FoodsThe 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.

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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.

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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 whatamount you use them.

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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.

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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

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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 seasoningPepper, green/red Celery

Chives and onions Garlic

Mixed vegetables Parsley

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This training was conducted by the

National Food Service Management InstituteThe University of Mississippi

www.nfsmi.org800-321-3054

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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