fruits and vegetables know how in daily meal planning · 2018-01-24 · snack. one fruit and one...
TRANSCRIPT
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov
Fruits and Vegetables Know How in
Daily Meal Planning
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 2
At the end of this mini-tutorial, institutions and sponsors will be able to:
Understand the importance of offering a greater variety of fruits and vegetables, particularly fresh fruits and vegetables in daily menus.
Understand the updated CACFP meal pattern requirements related to the fruit and vegetable components.
Incorporate new fruit and vegetable recipes and ideas.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 3
The Child and Adult Care Food Program (CACFP) is a program under the U.S. Department of Agriculture’s Food and Nutrition Service (FNS) whose mission is to alleviate hunger and to safeguard the health and nutritional well being of the Nation through the administration of nutrition education and domestic food assistance programs.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 4
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 5
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:
(1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410;
(2) fax: (202) 690-7442; or (3) email: [email protected]
This institution is an equal opportunity provider.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 6
Centers and day care homes offering meals through the Child and Adult Care Food Program (CACFP) play a critical role in supporting the wellness, health, and development of children, older adults, and chronically impaired disabled persons through the provision of nutritious foods.
Child care providers, in particular, have a powerful opportunity to instill healthy habits in young children that serve as a foundation for healthy choices in life.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 7
Through the Healthy, Hunger-Free Kids Act, USDA made the first major changes in the CACFP meals and snacks that will help ensure children and adults have access to healthy, balanced meals and snacks throughout the day.
Under the updated CACFP nutrition standards, meals and snacks served will include a greater variety of vegetables and fruit, more whole grains, and less added sugar and saturated fat.
These updates align with the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and with other Child Nutrition Programs.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 8
These improvements are expected to enhance the quality of meals served in CACFP to help young children learn healthy eating habits early on in their lives and improve the wellness of adult participants.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 9
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 10
Five food components
Offer the minimum serving sizes for a reimbursable meal
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 11
A food grouped in a certain category according to the CACFP meal pattern. There are 5 components:
1Grains2Meat/Meat alternates3Fruits4Vegetables5Milk
The fruit and vegetable component is now 2 separate components.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 12
Milk
Vegetable, fruit, or both
Grain
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 13
Lunch or Supper(Select five food components)
Milk
Meat/Meat Alternate
Vegetable
Fruit
Grain
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 14
Milk
Meat/Meat Alternate
Vegetable
Fruit
Grain
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 15
Shift in Habits
Diets high in added sugars,
saturated fats, & sodium
75% of Americans’ diets
are low in vegetables, fruit,
& dairy
1 in 3 children are overweight
or obese
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 16
Focus on increasing nutritious foods, while reducing added sugar and solid fats…
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 17
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 18
Most do not eat enough vegetables & fruits
Often are prepared with added salt, sugar, solid fat, & refined starch
Separates vegetable & fruit component into two components
Limits the serving of juice to once per day
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 19
Breakfast: 1 food component
Lunch & Supper: 2 food components
Snack: Optional
2 food components
The updated meal pattern requirements separate the vegetable and fruit component into two components at lunch, supper, and snack. One fruit and one vegetable must be served during lunch and supper meals, and a reimbursable snack may consist of vegetable and a fruit.
Vegetables and fruit are still a combined component at breakfast meals. This means vegetables, fruits, or a combination of both may be served at breakfast to meet the fruit and vegetable component.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 20
Lunch & Supper: A vegetable may be used to meet the entire fruit component
Must be at least the same serving size as the fruit component it replaced
For example, during lunch, a serving of broccoli and a serving of carrots would be a reimbursable meal. This means a lunch or dinner can include a vegetable and fruit, or two vegetables. However, two fruits are no longer creditable in the updated meal pattern requirements. Also, the vegetable substitute must be at least the same serving size as the fruit component it replaced.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 21
Two Vegetable Types
Must offer two different types of vegetables
i.e., two servings of carrots would not credit
Selecting based on vegetable sub-groups is not required
Refer to the Fruits and Vegetables Components handout for a sample menu, reflecting the separation of the fruit and vegetable component.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 22
Great source of essential nutrients
Lacks dietary fiber
May be served at one meal or snack per day
Fact: If you should serve fruit or vegetable juice at more than one meal, including the snack meal, the meal with the lowest reimbursement rate containing juice would be disallowed.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 23
Credit as a fruit component or a vegetable component
Contributes to the food component with the highest ingredient
Fruit component: if it has more fruits than vegetables
Vegetable component: if it has more vegetables than fruits
For example, if the juice blend or puree contains more fruits than vegetables, the beverage would contribute to the fruit component. If it has more vegetables than fruit, it would contribute to the vegetable component.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 24
Great source of essential nutrients i.e., fiber & vitamin C
Minimum serving size: 0-2 tbsp.
Required at all meals & snacks Serve vegetable, fruit, or a combination of both Increases consumption & allows for better acceptance later in life
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 25
Foods from all food components may be served around 6 months, when developmentally ready
Breakfast, Lunch, & Supper
Breastmilk or iron-fortified infant formula
Infant cereal, meat/meat alternates, or a combination of both
Vegetable or fruit, or a combination of both
Snack
Breastmilk or iron-fortified infant formula
Grains
Vegetable or fruit, or a combination of both
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 26
Food components beginning with “zero” Recognizes that all infants are not ready for solid foods at 6 months
By 7 or 8 months, infants should be consuming solid foods from all food groups
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 27
Recognizes eating habits may change
Some infants may eat certain foods one week/day, but not the next
Meals & snacks consistent with eating habits should not be disallowed
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 28
Lacks dietary fiber found in other forms of fruits & vegetables
No longer credits toward a reimbursable meal for infants
X
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 29
Activity:Fruits and
Vegetables!
Apply in Three
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 30
Drinking plenty of water is important
Must be offered and made available throughout the day to children
Mealtimes: Water is not a part of a reimbursable meal
May not be served in place of milk May be offered alongside milk at meals or at snack
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 31
Serve water to adults, when yogurt is served in place of milk.
Water must be made available to children at all times.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 32
Incorporate seasonal & locally produced foods.
Limit servings of purchased pre-fried foods to no more than one serving per week.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 33
Have negative effect on development & socialization
Rewards may lead to cavities & weight gain
Punishment may cause overeating
Not allowed in CACFP facilities
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 34
Covered the updated meal pattern focus on fruit and vegetable separation.
Emphasized the importance of fresh fruits and vegetables.
Outlined best practices for promoting good nutrition in CACFP.
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 35
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 36
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 37
Prep time: 20 minutesMakes: 25 or 50 ServingsThis tangy salad is delicious as a side dish or as a topping for tacos, chicken, or fish. Mangoes are a tropical stone fruit. In the United States, Florida is the largest producer of mangoes.
25
Servings50 Servings
Ingredients Weight Measure Weight Measure
Black beans, low-sodium,
canned, drained and
rinsed or black beans, dry,
cooked
6 lbs 3 qts 2 2/3 cups (1 1/2 No.
10 can)12 lbs
1 gallon 3 qts 1 1/3 cups
(2 3/4 No. 10 can)
Mango, canned, drained,
diced3 lb 2 oz 1 qt 2 1/4 cups 6 lb 4 oz 3 qts 1/2 cup
Tomato, fresh, 1/4" diced 1 lb 7 oz 3 1/8 cup 2 lb 14 oz 1 qt 2 1/4 cup
Canola oil 1/4 cup 1/2 cupApple cider vinegar 1/2 cup 1 cup
Oregano, dried 2 tsp 1 Tbsp 1 tsp
Black pepper, ground 1 tsp 2 tsp
Romaine lettuce, raw,
chopped1 lb 3 qts 1/2 cup 2 lbs 1 gallon 2 qts 1 cup
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 38
Directions
1. In a large bowl, mix together black beans, mango, and tomato to make a salad.
2. Prepare dressing: In a small bowl whisk together canola oil, apple cider vinegar, oregano, and pepper.
3. Toss black bean salad with dressing.
4. Cover and refrigerate. Chill for at least 2 hours to allow the flavors to fuse.
5. Serve 1 cup (8 oz spoodle) black bean salad over a 1/2 cup (4 oz spoodle) lettuce. Critical Control Point: Hold at 40 °F or lower.
Notes:
Tips for Soaking Dry Beans
1 lb. dry black beans = about 2 1/4 cups dry or 4 1/2 cups cooked beans.
Overnight Method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-Soak Method: Boil 1 3/4 qt. of water for each 1 lb. of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
Tips for Cooking Dry Beans
Once the beans have been soaked, add 1 3/4 qt. water for every lb. of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.
Critical Control Point: Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
For a household recipe that yields 6 servings see: https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/tropical-bean-salad.
Source: Team Nutrition: Adapted from a recipe by Learning Care Group.
https://whatscooking.fns.usda.gov/recipes/print/11349
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 39
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov 40
Helpful Resources
https://www.fns.usda.gov/tn/cacfp-meal-pattern-training-tools
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov
Bright from the Start: Georgia Department of Early Care and Learningwww.decal.ga.gov
CACFP Meal Pattern Requirements Training, Institute of Child Nutrition, April 9, 2017.Website: www.theicn.org
https://www.fns.usda.gov/tn/cacfp-meal-pattern-training-tools
http://teamnutrition.usda.gov
https://www.fns.usda.gov/cacfp/meals-and-snacks