1. ©2016 Cengage Learning. All Rights Reserved. Chapter Nine - Menu Planning and food safety Teachers are responsible for planning, serving, and food safety. CACFP - Child & Adult Care Food Program - reimburses child care for 3.3 million meals each week Maximize nutritious foods and consider cultural norms for the students Most centers serve breakfast, two snacks, and lunch

2. ©2016 Cengage Learning. All Rights Reserved. Guidelines for Food Programs Child and Adult Care Food Program (CACFP) reimbursement for kids 1-12 child care and after school programs must meet dietary guidelines School Breakfast Program 10.1 million kids get free breakfast Breakfast increases learning potential

3. Guidelines for Food Programs Healthy, Hunger-Free Kids Act of 2010 reauthorized it with sweeping changes for healthier food offerings Farm to table fruits and vegetables Foods must meet nutritional standards Basic standards for school wellness policies ©2016 Cengage Learning. All Rights Reserved.

4. Menu Planning For Early Childhood Education Environments Building a Menu First Level Understanding MyPlate Food System Children’s portions sizes Developmental Stages of the children being served Cultural expectations Food based method - ensure all the foods are included in the menu Nutrient based - menus are planned based on nutrient content of the foods Enhanced Food based - food + nutrient method ©2016 Cengage Learning. All Rights Reserved.

5. Menu Planning Building a Menu Level Two Accessibility to healthy food Cost of food Convenience Storage Culinary Skills of teachers Seasonal Foods ©2016 Cengage Learning. All Rights Reserved.

6. Menu Planning Building a Menu Level Three Environment Goal of Care - increase income or serve healthier foods to children Personal History & Cultural Diversity can influence the menu planning Perceptions of children’s food choices - children reject 20% of food at first

7. Menu Planning Breakfast USDA recommends 25 percent of DRI be offered Critical meal - affects cognition, strength, attitude, endurance Should consist of minimum of milk, bread or cereal, and fruit can be optional or non-traditional foods may be culturally driven ©2016 Cengage Learning. All Rights Reserved.

8. Menu Planning Snacks Should provide adequate nutrition Should be served at sufficient intervals between meals Good time for cultural diversity Include the children in snack preparation. The more fun they can have with the food, the more they will be open to tasting new foods. ©2016 Cengage Learning. All Rights Reserved.

9. Menu Planning ©2016 Cengage Learning. All Rights Reserved. Snacks Should consist of: Meat/meat alternative twice/week Bread/grain twice/week OR fruit twice/week Orange Vegetable twice/week Non-starchy vegetable once/week Milk twice/week Should always include a protein source

10. ©2016 Cengage Learning. All Rights Reserved. Menu Planning Lunches Pro vides greatest nutrition in school day Should consist of milk, meat/meat alternative, fruits and veggies and a bread or grain Often contain too much fat/saturated fats Should consider cutting back on fat and offering greater variety From home - less nutritional Lunches from home are often less nutritional

11. Special Considerations for Menu Planning Children with disabilities and other special needs Individual accommodations may be necessary for allergies, digestive issue, or physical differences Some children have issues with textures and consistencies - need foods chopped, pureed, thinned or thickened Special diets for certain conditions - feeding tubes, gluten free, vegetarian, etc ©2016 Cengage Learning. All Rights Reserved.

12. Special Considerations for Menu Planning Children with religious beliefs that affect menu planning Jewish Kosher diet Muslim Halal diet Hindu diet Buddhist diet Seventh-Day Adventist diet Mormon health code ©2016 Cengage Learning. All Rights Reserved.

13. Special Considerations for Menu Planning Children who are vegetarians Vegan, lacto- vegetarian, ovo-vegetarian, and lacto-ovo vegetarian ©2016 Cengage Learning. All Rights Reserved.

14. Brain Box: Vegetarianism and the Developing Brain Vegetarianism growing in popularity Vegan - only plant based foods Lacto-vegetarians - plant based PLUS milk products Ovo-vegetarians - plant based PLUS eggs Lacto-Ovo-Vegetarians - plant based, eggs, and dairy Foods should include: Green leafy vegetables, bananas, sweet potatoes, beans, peas, lentils, Soy Milk, Nuts, seeds ©2016 Cengage Learning. All Rights Reserved.

15. Special Considerations for Menu Planning Peanuts  Children with Food Allergies  Number of children with food allergies increasing 5-8% of all children  Common foods Peanuts, milk, eggs, wheat, tree nuts. fish, shellfish, soybeans  Food allergies first appear as a rash, difficulty breathing, or gastro issues. ©2016 Cengage Learning. All Rights Reserved.

16. Special Considerations for Menu Planning Children with food allergies Allergic reactions occur and can be serious Intolerance - abnomal response to a food Allergy - adverse health effect from the food, diagnosed with a blood or skin test Educational site should be prepared to deal with these reactions Be prepared in advance Allergy action plan EpiPen Support allergic child by providing a safe environment ©2016 Cengage Learning. All Rights Reserved.

17. Food allergies come from environmental and genetic factors. Risk can be prevented in many ways: Milk/milk products not introduced before age 1 Eggs started after 2 years Peanuts, tree nuts, shellfish, and fish not in a menu until after 2 If a food is introduced that will cause an allergic reaction, the body makes antibodies against the food causing allergic symptoms Signs: scratchy/tingly tongue, swollen face, rash, difficulty breathing Epi Pen common medication for this. Pg 341 ©2016 Cengage Learning. All Rights Reserved.

18. Food Safety in Early Childhood Education Environments  Food safety to prevent food-borne illness  USDA Food Safety Checklist:  Personal hygiene  Food preparation  Food and dry storage  Hot and cold holding  Refrigerator, freezer and milk cooler  Utensils and equipment  Cleaning, garbage disposal, and pest control ©2016 Cengage Learning. All Rights Reserved.

20. Food Safety in Early Childhood Education Environments Food Purchasing U sing standards for sell by and use by dates Ensure foods are defrosted properly Food Storage - refrigerated vs. dry, date and label date and time, refrig 40 and freezer at 0, cook food to 165, food must be refrigerated within 2 hours, dry food in air tight containers Food Handling Using sanitary practices, make sure food prep person is not sick, should not be assisting with diapers or personal cares HAND WASHING! disinfect surfaces and all storage containers ©2016 Cengage Learning. All Rights Reserved.

21. Cooking Foods Internal temp 160-180 Ecoli outbreaks due to eating foods that have bacteria or are not cooked to the correct temp. ©2016 Cengage Learning. All Rights Reserved.

22. Reality Check: E Coli and Other Issues: How Safe is America’s Food Chain? What is being done to keep our food chain safe? What more do you think could be done? ©2016 Cengage Learning. All Rights Reserved.

23. Supporting and Engaging Diverse Families Families Involve in menu planning Share resources and support families to find resources that help them access healthy foods Provide information Adapt menus for children who have special dietary needs ©2016 Cengage Learning. All Rights Reserved.

24. Supporting and Engaging Diverse Families Families Cultural Competence Ask families to share recipes and information on foods of their culture Food restrictions, food preferences, setting Activities for Family Engagement Have potluck dinners Offer a variety of fruits and vegetables to help those less likely to get them at home Provide resource information to families ©2016 Cengage Learning. All Rights Reserved.

25. Building Curriculum For Children Trying new foods, eating a variety of foods, and adding more fruits and vegetables Cook with children Field trips ©2016 Cengage Learning. All Rights Reserved.