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Chapter Seven: Menu Planning and Food Safety in Child Care
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Nutritional Policies Needed l 5 million children eat in child care every day l Child care does not meet their nutritional needs l Only 34% of food preparers have any knowledge of nutrition or food sanitation and safety l ADA recommends 2/3 of nutrition for full-time child be offered in care
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Nutritional Policies for l Guidelines for Food Programs l Menu Planning l Food Sanitation and Safety
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Guidelines for Food Programs Child and Adult Care Food Program (CACFP) Other Programs l Food Distribution Program l Summer Food Service Program l Nutrition Education and Training Program (NET) l Expanded Food and Nutrition Education Program
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For Children and Families l WIC l Food Stamps l National School Lunch Program l School Breakfast Program
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CACFP l Available to l Nonprofit licensed or approved public or private child care centers l Family child care homes that belong to a sponsoring agency, such as Red Cross l For-profit private programs that received funding through Title XX l 25,000 child care centers l 160,000 family child care homes l 1.9 million children daily
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Other Programs l USDA Food Distribution—members of CACFP automatically receive applications l Summer Food Service Program—school- aged children in care over summer may make caregiver eligible l NET—provides education to help teach children about nutrition
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Menu Planning for Child Care— Building a Menu Level One l Knowledge Children’s Nutritional Needs Developmental Stages Dietary Guidelines Food Guide Pyramid
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Level Two l Accessibility Cost Convenience Storage Culinary Skills Economy Seasonal Foods
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Level Three l Environment Goal of Care Personal History Cultural Diversity Perceptions of children’s food choices
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Considering the differences at every level, the caregiver can begin to plan the menu l All prejudices, preferences, perceptions, and other barriers removed l Must have nutritional knowledge needed to plan balanced, healthy menus l Menu planning should occur with regularity
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Breakfast l USDA recommends 25% of RDI be offered l Critical meal—affects Cognition, strength, attitude, endurance Less likely to be obese Can result in poor nutrition
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Should consist of minimum of l Milk, bread, or cereal and fruit Cold cereal fortified with iron is an easy way to increase consumption of carbohydrates and iron l Can be optional or nontraditional foods l May be culturally driven
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Snacks l Should provide adequate nutrition l Should be served at sufficient intervals between meals l Good time for cultural diversity l Should consist of Milk or meat/meat alternate, and bread/grain or fruit May be “typical” or nontraditional
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Lunches l Provide greatest nutrition in care l Should consist of milk, meat/meat alternative, fruits and/or veggies (2 minimum), and a bread or grain l Often contain too much fat/saturated fats Should consider cutting back on fat and offering greater variety l From home—less nutritional
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Children on Vegetarian Diets l Vegan—nuts, seeds, legumes, fruits and vegetables l Lacto-vegetarian—in addition, dairy products l Ovo-vegetarian—in addition, egg products l Lacto-ovo vegetarian—in addition, both dairy and egg products
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l Caregiver needs to understand type of vegetarian child is and how to provide the needs of the child in a balanced way l Can be a challenge, especially for vegan Ask parents for suggestions and help
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Food Safety l Important to prevent foodborne illness l Involves Food purchasing Food storage Handling Preparation/cooking
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Food Purchasing l Food = good quality, fresh, undamaged l Buy from reputable places l Buy by “sell by” or “use by” dates l Avoid fresh products that have been frozen/defrosted l Keep meats and poultry away from fresh foods l Buy perishables last, put away first l No dented cans
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Food Storage l Key to keeping food safe l Temperature control, labeling, and arrangement l Protect from contamination — insects and people l Proper temperature maintenance is critical l Refrigerated Foods l Wrap meats, poultry, and fish well + label l Refrigerated products = refrigerate immediately (see Table 7-5)
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l Unrefrigerated Foods l Store in clean, rodent-free areas l Doors to cover storage l 8 inches off the floor l First in, first out l Nonperishables should be stored in airtight containers, once opened
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Food Handling l Never handle food if ill or have infections, skin sores that cannot be covered l Preferable that food handler not be a diaper changer l Key to sanitation is good handwashing habits (accounts for 85% of foodborne illness)
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l Use sanitary practices and healthy habits l Never thaw food at room temperature l Wear clean clothing covered by an apron l Should be certified food handler
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Cooking Foods l Use safety, sanitary, and healthy practices (see Table 7-6) l Use thermometer to check proper temperatures Even with microwaved foods l If using crock pot, take precautions to protect Less than 2/3 full Small uniform pieces of meat Check internal temperature (160 degrees F)
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Education l Use CACFP guidelines l Get training for food safety/sanitation l Know basics of nutrition l Teach children better nutrition Trying new foods, eating a variety of foods, and adding more fruits and vegetables Cook with children Field trips l Help parents — involve in menu planning Share resources, provide information Implications for Caregivers
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Cultural Competence Ask families to share recipes and information on foods of their culture 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
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Supervision l Make sure guidelines followed for any food programs l Menu planning l Food safety l Observe children’s reaction to menus
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Reality Check: Children of the Fast Food Generation l Children consuming fast food with increasing frequency Mothers in workforce Easy availability l Rise in obesity related to increased consumption of fast food
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l Children get an abundance of fat and sodium and empty calories l Due to children’s increased consumption of fast food it is important that the caregiver provide nutritious meals and help children make better choices
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Realty Check: E. coli and Children l As many as 20,000 cases per year and children are most vulnerable l Found in rare or uncooked ground meat, unpasteurized fruit juices, alfalfa sprouts, dry-cured salami, lettuce, raw milk, and game meat
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l E. coli = Escherichia coli Most abundant species of bacteria in our environment Lives in intestines of humans and animals Strains from animals are different and can be harmful to humans, especially E. coli 0157:H7 l E. coli 0157:H7 has been infected with a strain of virus producing toxins l Most common place to find E. coli 0157:H7 is in ground beef l Preventative measures have been taken meat packing industry
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l To prevent in child care cook all ground meet to a temperature of 160°F and other meats to 155°F Avoid cross contamination Wash hands Do not serve raw milk or unfiltered apple juice Always hand diarrhea under strict universal hygiene conditions
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