Child and Adult Care Food Program SUMMER 2008 NUTRITION TRAINING MENU EXERCISE MEAL SERVICE TYPES VENDOR AGREEMENTS Menu Exercise ABC DAY CARE SAMPLE MENU August 20XX - BREAKFAST Monday 4 Tuesday 5 Vanilla yogurt w/Fresh blueberries & granola Wednesday 6 Corn bread w/ *honey & butter Cantaloupe Milk *don’t serve to children <1yr Thursday 7 Blueberry pancakes w/syrup Sausage Milk Friday 8 Toast w/peanut & Strawberry jam Milk Cream of wheat Bananas Milk Need Milk 11 Need F/V Jam-not creditableneed F/V 15 Whole wheat English Muffin Strawberries Milk 22 Bran muffin Apple slices Milk Scrambled eggs w/ Cheddar cheese Toast Milk Need F/V 18 12 Cinnamon & butter Tortillas Kiwi slices Milk 19 Scrambled eggs Hashbrowns Orange Juice 13 Waffles Strawberries Milk 20 Cheerios Blueberries Milk 14 Malt-O-Meal w/Apple chunks Milk 21 Bagels w/cream cheese Fresh strawberries Orange Juice Warm rice w/ Cinnamon & butter Pineapple chunks Milk Need milk & g/b 26 Raisin bran Raspberries Milk 27 Oatmeal Toast Milk Need Milk 28 Strawberry yogurt Grapes Milk 29 Rice Krispies Fresh blueberries Milk 25 Warm peaches & cinnamon over Shortcake biscuit Milk Need F/V Need G/B ABC DAY CARE SAMPLE MENU August 20xx - Lunch Monday 4 Beef BBQ sandwich on kaiser roll Broccoli & Mangoes Water Tuesday 5 Meatballs & gravy Rice Watermelon Rye Bread Milk Need F/V 12 *Chicken nuggets Carrot sticks Baked apples Milk Wednesday 6 Egg salad sandwiches Pineapple rings Cauliflower Apple juice Thursday 7 Ham & cheese quesadillas Green bean casserole Tropical fruit salad Chocolate milk Friday 8 *Pepperoni pizza Sliced cucumber salad Cauliflower Milk Need Milk 11 Grill cheese sandwich Tomato soup Plums Milk 18 *PB&J sandwich Orange wedges Cucumber slices Milk Need Milk *Need CN Label 15 *Breaded fish sandwich Pasta Salad w/ broccoli, carrots, & tomato Peaches & Milk *additional m/ma may be needed 13 14 *Macaroni & cheese Turkey-n-cheese pitas Pineapple chunks Steamed broccoli Broccoli florets Fresh peach slices Need Milk Milk *Need CN Label *not creditable as m/ma 19 20 21 Sub sandwiches Tater tot casserole Grilled ham & Swiss (hamburger & tater on light rye bread (turkey, ham, cheese, tots) lettuce, tomato) Cauliflower florets Cantaloupe Carrot/celery sticks Sliced peaches Broccoli & Milk Apples & Milk *Soy Milk *Need CN Label 22 Baked ham Scalloped potatoes Green peas Buttered noodles Milk 29 *Canned vegetable/beef soup Tomatoes Crackers Milk Need G/B *not creditable 25 *Spaghetti w/meat sauce Sliced zucchini w/dip Milk *combination of 3 components 26 Meatloaf Mashed potatoes Honeydew melon Mixed veggies Milk Need G/B 27 Tacos w/refried beans (cheese, lettuce, & tomato) Mandarin oranges Milk 28 Chicken Salad on pita Tomato wedges w/ranch dip Kiwi Milk *Need CN Label ABC DAY CARE SAMPLE MENU August 20xx - SNACK Monday 4 Tuesday 5 Tomato wedges Cottage cheese = 1 oz of meat Wednesday Thursday 7 Strawberries Oatmeal raisin cookie 14 Vanilla pudding Graham crackers pudding is not creditable-need another component Friday 8 Ice cream Strawberries Cheddar cheese slices Wheat thins Orange juice 11 6 Soft pretzel w/Nacho cheese 2 oz (1/4 c) serving Milk 13 Ham sandwich quarters Tangerines Water 20 Frozen yogurt Ice cream is not creditable 15 Cantaloupe and Watermelon chunks Mini bagels Baked potato w/sour cream Orange Juice both components are F/V 18 12 Fruit yogurt Water the fruit in the yogurt is not creditable 19 Hard boiled egg Saltine crackers Pineapple juice Carrot & celery sticks w/ranch dressing Grape juice both F/V-Need another component 25 (not creditable) Ice cream cones 21 Blueberry muffin Saltines Water Both components count as a g/b 28 Pretzel wrap: pretzel rod rolled in 1-2 slices of cheese Milk 22 Fresh fruit kabobs Yogurt Water Popcorn & Grapes Orange Juice need another component popcorn not creditable 26 Triscuits String cheese Pineapple slices 27 Jell-O Apple slices Water Jell-O not creditable 29 Toasted raisin bread Grape juice Meal Service Types Meal Service Six Principles for Feeding Young Children Adults set the feeding environment Adults should eat with children Adults choose what is served and how it is served Children choose how much to eat Children need a variety of foods Children should serve themselves Meal Service Family style – Food is in bowls on the table and is passed to each child so they can help themselves Unitized/Pre-plated – All food components are dished onto children’s plates prior to the meal service. Buffet/Cafeteria style – foods are placed in serving dishes on one table or counter and children move along serving themselves from what’s offered. Meal Service Family style – Recommended style for meal service Unitized/Pre-plated – contains all the required meal components in the required quantities (quantities being age-specific) Buffet/Cafeteria style – must be treated like unitized meals. Advantages of Family Style Meal Service Children identify new foods, tastes They choose the amount of food Children feel more in control They practice good table manners and new skills Increases their self-esteem Advantages of Family Style Meal Service Teachers should eat with the children at meal times Teachers act as role models Teachers and children should talk about the foods served (where they come from, sensory characteristics, why they are healthful) Disadvantages of Family Style Dining Children may take too big of servings Sanitation issues It may get messy The skill level of children varies Takes a lot of time Family Style Meal Service Tips Allow children to serve themselves small portions Model good food safety practices Expect children to clean up their own spills, but don’t make a fuss about it Keep the conversation at the table light. Vendor Agreements Vendor Agreements ~ meeting documentation requirements GM 13C Executing a vendor agreement for purchasing meals does not exclude your agency from the responsibility of insuring that CACFP regulations are met when meals are provided. Guidance Memorandum 13C The child care institution has the responsibility of insuring that CACFP regulations are met when meals are provided by an outside source. The vendor is responsible for maintaining production records showing the quantity of food prepared for the children and delivery records showing amounts of food supplied daily in accordance with the negotiated agreement and the requirements listed in Guidance Memorandum 9C: Recordkeeping Requirements for the Child and Adult Care Food Program, Part C. Vendor Agreements ~ meeting documentation requirements GM 13C The CACFP Vendor Agreement The vendor is responsible to maintain documentation for the quantities provided for each meal for verification of meeting the portion size requirements. Vendor Agreements ~ meeting documentation requirements GM 13C During a program review by DPI consultants, agencies that purchase meals from an outside source must be prepared to show how they monitor the delivered meals to ensure they are receiving the required quantities of food from the vendor. quantities provided in the form of a production record or daily delivery/packing slip. Vendors may provide documentation of Vendor Agreements ~ meeting documentation requirements GM 13C Your agency must assure that the vendor is maintaining the required quantity documentation that can verify at least the minimum quantity requirements are being met. records, requesting CN label information or comparable manufacturer’s information for commercially prepared combination items like chicken nuggets and fish sticks, verifying size and number of portions received. Routinely examining vendor’s production Commercially prepared combination items: We recommend that if the vendor has cycle menus, request for CN label information on all items within the cycle menus. Otherwise request it for items served during a selected period of time. Vendor Agreements ~ meeting documentation requirements GM 13C Ideally, the vendor will supply the required quantity information, including CN label information when applicable, on daily records, such as on the delivery/packing slip.