1. Planning and Serving Nutritious & Economical Meals
Chapter 17
Planning and Serving Nutritious & Economical Meals
©2015 Cengage Learning.

2. Characteristics of a Well-Planned Menu
It meets children’s nutrient
needs and developmental abilities:
The menu addresses the at-risk nutrients: Vitamins A and C, calcium, and iron (Tables 17-1, 17-2, 17-3, 17-4)
It meets licensing and program (e.g., CACFP, Head Start, National School Lunch, School Breakfast) guidelines and regulations
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3. Characteristics of a Well-Planned Menu
The menu appeals to children:
It includes a wide variety of familiar
and new foods for children to try
It is visually pleasing (colors, textures, shapes)
It reflects children’s cultural, ethnic, and religious preferences
It provides nutritious substitutes for children who have food allergies
Photo: © Cengage Learning

4. Characteristics of a Well-Planned Menu
It is prepared with foods that have been stored, handled, and served safely
It stays within budget without sacrificing nutrient quality
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5. Important Qualities to Consider
Color: How would you change this meal to make it more colorful and appealing?
Sliced turkey
Mashed potatoes
Cauliflower
Bread
Vanilla pudding
Photos: myplate.gov

6. Important Qualities to Consider
Color and Flavor: How would you change this meal to make it more colorful and flavorful?
Macaroni and cheese
Corn
White bread
Banana
Photos: myplate.gov

7. Child and Adult Care Food Program (CACFP)
The following criteria must be met to participate in the CACFP federal reimbursement program:
Be licensed
Serve meals that meet CACFP meal patterns and include only approved foods
Maintain and submit monthly food records
Pass periodic CACFP program visits
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8. CACFP Meal Patterns Breakfast Lunch or supper Milk
Fruit, fruit juice (100%), or vegetable
Bread or cereal (preferably whole grain)
Lunch or supper
Meat or meat alternate
Fruit and/or vegetable (two servings)
Bread or bread alternate (preferably whole grain)
Photos: myplate.gov

9. CACFP Meal Patterns Snacks (serve two of the four categories)
Milk
Bread or bread alternate (preferably whole grain)
Fruit, fruit juice (100%), and/or vegetable
Meat or meat alternate
Encourage water consumption
Photo: © Cengage Learning

10. Practice Planning A Meal
Breakfast
Milk = Milk
Fruit, fruit juice (100%), =
or vegetable
Bread or cereal =

11. Practice Planning A Meal
Lunch
Milk = Milk
Meat or meat alternate =
Fruit and/or vegetable (2) = =
Bread or cereal =

12. Practice Planning A Snack
Snack (any two)
Milk =
Fruit, fruit juice, =
or vegetable
Bread or cereal =
Meat or meal alternate =

13. 4/27/2017

14. 4/27/2017
©2012 Cengage Learning.
All Rights Reserved.

15. Food Budget
Meal service can remain within budget by paying special attention to:
Advanced menu planning
Selective food purchasing (on sale, seasonal foods)
Careful food preparation (to avoid waste)
Evaluation of children’s likes and dislikes
Disliked foods should not be eliminated; try preparing and serving them in a different way.

16. Recordkeeping
Funding programs usually determine the types of records that must be kept.
Careful recordkeeping is beneficial for improving a program’s food service and monitoring children’s preferences.
Recordkeeping is also helpful for serving nutritious foods while staying within budget.
Photo: © Cengage Learning