©2012 cengage learning. all rights reserved. chapter 18 planning and serving nutritious and...

©2012 Cengage Learning.All Rights Reserved.

Chapter 18

Planning and Serving Nutritious and Economical Meals


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.



• 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



• It is prepared with foods that have been stored, handled, and served safely

• It stays within budget without sacrificing nutrient quality


Important Qualities to Consider

• Color: How would you change this meal to make it more colorful?– Grilled Cheese

Sandwich– Steamed Cauliflower– Banana Chunks– Milk

Color



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


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)


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


Practice Planning A Meal

• Breakfast – Milk = Milk– Fruit, fruit juice (100%), =

or vegetable– Bread or cereal =


Practice Planning A Meal

• Lunch – Milk = Milk– Meat or meat alternate =– Fruit and/or vegetable (2) =

=

– Bread or cereal =


Practice Planning A Snack

• Snack (any two) – Milk = – Fruit, fruit juice, =

or vegetable– Bread or cereal =– Meat or meal alternate =


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.


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.

©2012 cengage learning. all rights reserved. chapter 18 planning and serving nutritious and...

Documents

grain2012 cengage learning

fruit juice

meal alternate

andor vegetable meat

licensing andor program

food budgetmeal service

categoriesmilk bread

adult care food programcacfpto