1. SUMMER 2008 NUTRITION TRAINING MENU EXERCISE MEAL SERVICE TYPES VENDOR AGREEMENTS Child and Adult Care Food Program

2. Menu Exercise

3. ABC DAY CARE SAMPLE MENU August 20XX - BREAKFAST MondayTuesdayWednesdayThursdayFriday 4 Cream of wheat Bananas Milk 5 Vanilla yogurt w/Fresh blueberries & granola 6 Corn bread w/ *honey & butter Cantaloupe Milk 7 Blueberry pancakes w/syrup Sausage Milk 8 Toast w/peanut & Strawberry jam Milk 11 Scrambled eggs w/ Cheddar cheese Toast Milk 12 Cinnamon & butter Tortillas Kiwi slices Milk 13 Waffles Strawberries Milk 14 Malt-O-Meal w/Apple chunks Milk 15 Whole wheat English Muffin Strawberries Milk 18 Warm rice w/ Cinnamon & butter Pineapple chunks Milk 19 Scrambled eggs Hashbrowns Orange Juice 20 Cheerios Blueberries Milk 21 Bagels w/cream cheese Fresh strawberries Orange Juice 22 Bran muffin Apple slices Milk 25 Warm peaches & cinnamon over Shortcake biscuit Milk 26 Raisin bran Raspberries Milk 27 Oatmeal Toast Milk 28 Strawberry yogurt Grapes Milk 29 Rice Krispies Fresh blueberries Milk Need Milk Need F/V Need G/BNeed F/V Need milk & g/b Jam-not creditable- need F/V Need F/V Need Milk *don’t serve to children <1yr

4. ABC DAY CARE SAMPLE MENU August 20xx - Lunch MondayTuesdayWednesdayThursdayFriday 4 Beef BBQ sandwich on kaiser roll Broccoli & Mangoes Water 5 Meatballs & gravy Rice Watermelon Rye Bread Milk 6 Egg salad sandwiches Pineapple rings Cauliflower Apple juice 7 Ham & cheese quesadillas Green bean casserole Tropical fruit salad Chocolate milk 8 *Pepperoni pizza Sliced cucumber salad Cauliflower Milk 11 Grill cheese sandwich Tomato soup Plums Milk 12 *Chicken nuggets Carrot sticks Baked apples Milk 13 *Macaroni & cheese Pineapple chunks Broccoli florets 14 Turkey-n-cheese pitas Steamed broccoli Fresh peach slices Milk 15 *Breaded fish sandwich Pasta Salad w/ broccoli, carrots, & tomato Peaches & Milk 18 *PB&J sandwich Orange wedges Cucumber slices Milk 19 Sub sandwiches (turkey, ham, cheese, lettuce, tomato) Carrot/celery sticks Apples & Milk 20 Tater tot casserole (hamburger & tater tots) Cantaloupe Broccoli & Milk 21 Grilled ham & Swiss on light rye bread Cauliflower florets Sliced peaches *Soy Milk 22 Baked ham Scalloped potatoes Green peas Buttered noodles Milk 25 *Spaghetti w/meat sauce Sliced zucchini w/dip Milk 26 Meatloaf Mashed potatoes Honeydew melon Mixed veggies Milk 27 Tacos w/refried beans (cheese, lettuce, & tomato) Mandarin oranges Milk 28 Chicken Salad on pita Tomato wedges w/ranch dip Kiwi Milk 29 *Canned vegetable/beef soup Tomatoes Crackers Milk Need F/V *additional m/ma may be needed Need G/B *combination of 3 components *Need CN Label *not creditable Need Milk *Need CN Label Need Milk *not creditable as m/ma

5. ABC DAY CARE SAMPLE MENU August 20xx - SNACK MondayTuesdayWednesdayThursdayFriday 4 Cheddar cheese slices Wheat thins Orange juice 5 Tomato wedges Cottage cheese 6 Soft pretzel w/Nacho cheese Milk 7 Strawberries Oatmeal raisin cookie 8 Ice cream Strawberries 11 Baked potato w/sour cream Orange Juice 12 Fruit yogurt Water 13 Ham sandwich quarters Tangerines Water 14 Vanilla pudding Graham crackers 15 Cantaloupe and Watermelon chunks Mini bagels 18 Carrot & celery sticks w/ranch dressing Grape juice 19 Hard boiled egg Saltine crackers Pineapple juice 20 Frozen yogurt Ice cream cones 21 Blueberry muffin Saltines Water 22 Fresh fruit kabobs Yogurt Water 25 Popcorn & Grapes Orange Juice 26 Triscuits String cheese Pineapple slices 27 Jell-O Apple slices Water 28 Pretzel wrap: pretzel rod rolled in 1-2 slices of cheese Milk 29 Toasted raisin bread Grape juice 2 oz (1/4 c) serving = 1 oz of meat both components are F/V Jell-O not creditable (not creditable) Ice cream is not creditable both F/V-Need another component Both components count as a g/b need another component popcorn not creditable the fruit in the yogurt is not creditable pudding is not creditable-need another component

6. Meal Service Types

7. 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

8. 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.

9. 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.

10. 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

11. 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)

12. 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

13. 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.

14. Vendor Agreements

15. 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.

16. 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.

17. 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.  Vendors may provide documentation of quantities provided in the form of a production record or daily delivery/packing slip.

18. 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.  Routinely examining vendor’s production 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.  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.

19. 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.