Child Nut R Menu Planning

Nutrition and Menu Planning
for Children in the Child Care Food Program
October 2005
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (202) 720-5964. USDA is an equal opportunity provider and employer.
Welcome
As a child care provider, you play a key role in childrens lives. By working with children each day, you help them learn and grow. By serving them nutritious meals and snacks, you help children get the nourishment and energy they need to learn and grow. That makes your job very important. This workshop will provide you an opportunity to enhance your understanding of the nutritional needs of young children and to sharpen your menu planning and food purchasing skills. It will also provide a review of policies and guidelines.
Nutrition and Menu Planning in the CCFP Agenda

Introductions CCFP Food Service Policy for Children Nutrition and Child Development Menu Planning for Children Purchasing Food in the CCFP Evaluation
Acknowledgements
The ADAs Complete Food and Nutrition Guide, Roberta Lawson Duff, Chronimed
Publishing, MN. 1998.
Building Blocks for Fun and Healthy Meals, A Menu Planner for the Child and Adult Care Food Program, United States Department of Agriculture, Food and Nutrition Service.
Spring 2000.
CACFP Training Workbook for Child Care Centers, State of Alabama, Department of
Health. April 2000.
CARE Connection Training Program, National Food Service Management Institute,

University of Mississippi. 1997. Company, CA. 1991.
Child of Mine: Feeding with Love and Good Sense, Ellyn Satter, Bull Publishing Cooking for Kids, State of Florida, Department of Education. September 1993. Florida Nutrition Training Guide, Basic Nutrition Module, Florida Department of
Health, Bureau of WIC and Nutrition Services. Revised November 2001.
Florida Nutrition Training Guide, Preschool Child Nutrition Module, Florida
Department of Health, Bureau of WIC and Nutrition Services. Revised November 1998.
Food Buying Guide for Child Nutrition Programs, United States Department of
Agriculture, Food and Nutrition Service. Revised November 2001. April 2001.
Food for Your Preschool Child, Louisiana State University Agricultural Center. Revised Procedure Manual for Sponsoring Organizations of Child Care Centers, Florida
Department of Health, Bureau of Child Nutrition Programs. January 2002.
Nutrition and Menu Planning in the CCFP Table of Contents

Pages
Food Service Policy Additional Food Component Requirements CCFP Policy for Special Needs Meals Meal Pattern and Policy Challenge
CCFP Food Service Policy for Children.
6 7 9 10 11 12 13 14 16 18 19 20 21 22 23 24 25 29 30 31 32 33 34 38 42 49
Nutrition and Child Development..

Eating and Food Behaviors of Young Children Nutritional Needs of Children Things to Consider When Feeding Children in Child Care Food Precautions Case Study
Menu Planning for Children.

Importance of Menu Planning Creditable Foods and Standardized Recipes CN Labeling Creditable or Not? Things to Consider When Planning Menus for Children Menu Planning Activity
Purchasing Food in the CCFP..

Purchasing Food Additional Considerations Determining How Much Food to Purchase How to Use the Food Buying Guide (FBG) Calculation Chart Samples Quick Reference Guide to Food Buying Using the Quick Reference Guide
Frequently Asked Questions Appendix.

Medical Statement Vegetable and Fruit Sources of Vitamins A and C Serving Amounts for Common Fresh Vegetables and Fruits Vegetable and Fruit Ideas Sweet vs. Non-Sweet Creditable Grain/Bread Foods Grains/Breads Requirement for Child Care Food Program Serving Amounts for Common Grains/Breads Menu Planning Worksheet for Children Menu Planning Checklist CCFP Monthly Meal Count Record Calculation Charts County Environmental Health Office Phone Numbers WIC Local Agency Phone Numbers 5
50 52 53 54 56 57 59 60 63 65 66 67 69 72 73
CCFP Food Service Policy for Children
Food Service Policy

A significant goal of the Child Care Food Program is to safely serve nutritious meals and snacks that meet program meal pattern requirements and are appetizing to children. The Child Care Food Program Meal Pattern for Children assures well-balanced meals that supply the kinds and amounts of foods that children require to help meet their daily nutrient and energy needs. POLICY I Child care providers must ensure that each meal served to children contains, at a minimum, each of the food components in the amounts indicated for the appropriate age group as stated in the CCFP Meal Pattern for Children. To comply with Policy I, child care providers must adhere to the CCFP Meal Pattern for Children.
Child Meal Pattern Food Components: Milk11 Fluid milk Breakfast (3 components) Vegetables and Fruits10 Vegetable(s) and/or fruit(s) or Full-strength vegetable or fruit juice2 Grains/Breads3, 10 Bread or Cornbread, biscuits, rolls, muffins, etc. or Cold dry cereal4 or Cooked cereal grains or Cooked pasta or noodle products Milk11 Fluid milk Vegetables and Fruits8, 10 Vegetable(s) and/or fruit(s), 2 or more Grains/Breads3, 10 Bread or Cornbread, biscuits, rolls, muffins, etc. or Cooked pasta or noodle products or Cooked cereal grains Meat and Meat Alternates10 Lean meat or poultry or fish5 or Alternate protein products6 or cheese or Egg (large) or Cooked dry beans or peas or Peanut butter or soynut butter or other nut/seed butters or Peanuts or soynuts or tree nuts or seeds9 or Yogurt, plain or flavored, unsweetened or sweetened 1/2 cup 1/4 cup total 1/2 slice 1/2 serving 1/4 cup 1/4 cup 1 oz. 1 oz. 1 oz. 1/2 egg 1/4 cup 2 Tbsp. 1/2 oz. = 50% 4 oz. or 1/2 cup 3/4 cup 1/2 cup total 1/2 slice 1/2 serving 1/4 cup 1/4 cup 1 1/2 oz. 1 1/2 oz. 1 1/2 oz. 3/4 egg 3/8 cup 3 Tbsp. 3/4 oz. = 50% 6 oz. or 3/4 cup 1 cup 3/4 cup total 1 slice 1 serving 1/2 cup 1/2 cup 2 oz. 2 oz. 2 oz. 1 egg 1/2 cup 4 Tbsp. 1 oz. = 50% 8 oz. or 1 cup Age Group and Serving Size: 1 and 2 35 6 121 year olds: year olds: year olds: 1/2 cup 1/4 cup 1/4 cup 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. 1/4 cup 1/4 cup 3/4 cup 1/2 cup 1/2 cup 1/2 slice 1/2 serving 1/3 cup or 1/2 oz. 1/4 cup 1/4 cup 1 cup 1/2 cup 1/2 cup 1 slice 1 serving 3/4 cup or 1 oz. 1/2 cup 1/2 cup
Lunch/Supper (4 components 5 items)
Note: Milk must be served with each breakfast, lunch and supper meal. Between a childs first and second birthday, whole milk must be served. After the childs second birthday, it is recommended that lowfat milk be served. To encourage adequate calcium intake, lowfat flavored milk can be served. Conversions: cup = 4 fl. oz. cup = 6 fl. oz. 1 cup = 8 fl. oz. 1 pint = 2 cups 1 quart = 2 pints = 4 cups 1 gallon = 4 quarts = 16 cups
CCFP Meal Pattern for Children (continued)

Child Meal Pattern Food Components: Milk11 Fluid milk Vegetables and Fruits10 Vegetable(s) and/or fruit(s) or Full-strength vegetable or fruit juice2 Grains/Breads3, 10 Bread or Cornbread, biscuits, rolls, muffins, etc. or Cold dry cereal4 or Cooked cereal grains or Cooked pasta or noodle products Meat and Meat Alternates10 Lean meat or poultry or fish5 or Alternate protein products6 or cheese or Egg (large) or Cooked dry beans or peas or Peanut butter or soynut butter or other nut or seed butters or Peanuts or soynuts or tree nuts or seeds or Yogurt, plain or flavored, unsweetened or sweetened 1/2 cup 1/2 cup 1/2 cup 1/2 slice 1/2 serving 1/4 cup or 1/3 oz. 1/4 cup 1/4 cup 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1/8 cup 1 Tbsp. 1/2 oz. 2 oz. or 1/4 cup 1/2 cup 1/2 cup 1/2 cup 1/2 slice 1/2 serving 1/3 cup or 1/2 oz. 1/4 cup 1/4 cup 1/2 oz. 1/2 oz. 1/2 oz. 1/2 egg 1/8 cup 1 Tbsp. 1/2 oz. 2 oz. or 1/4 cup 1 cup 3/4 cup 3/4 cup 1 slice 1 serving 3/4 cup or 1 oz. 1/2 cup 1/2 cup 1 oz. 1 oz. 1 oz. 1/2 egg 1/4 cup 2 Tbsp. 1 oz. 4 oz. or 1/2 cup Age Group and Serving Size: 1 and 2 35 6 121 year olds: year olds: year olds:
Snack7 (Select 2 different components)
1. Children age 12 and up may be served larger portion sizes based on the greater food needs of older boys and girls, but must be served the minimum quantities specified for children ages 6-12. 2. Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or grapefruit juice, it must also be fortified with 100% or more of Vitamin C. 3. Bread, pasta or noodle products, and cereal grains, must be whole grain or enriched; cornbread, biscuits, rolls, muffins, etc., must be made with whole grain or enriched meal or flour, cereal must be whole grain or enriched or fortified. Prepackaged grain/bread products must have enriched flour or meal or whole grain as the first ingredient. 4. Cold dry cereal can be measured by volume (cup) or weight (ounces) whichever is less. 5. Edible portion as served. 6. Must be equal to at least 80% of the protein quality of milk (casein) determined by the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and must contain at least 18% protein by weight when fully hydrated or formulated. 7. At snack, select at least two different food components. Juice must not be served when milk is served as the only other component. 8. At lunch and supper, serve two or more kinds of vegetables(s) and/or fruit(s) or a combination of both. Full-strength vegetable or fruit juice must not be counted to meet more than one-half of this requirement. 9. At lunch and supper, no more than 50% of the meat/meat alternate requirement can be met with nuts or seeds. Nuts or seeds must be combined with another meat/meat alternate to fulfill the requirement. For purpose of determining combinations, 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish. 10. Can be an equal amount of any combination of this component. Note: Less than 1/8 cup of fruit or vegetables is not creditable. 11. After the childs first birthday and prior to the second birthday, whole milk must be served. After the childs second birthday, it is strongly encouraged that lowfat or fat free milk be served.
Additional Food Component Requirements

Child care providers must ensure quality meals are served to children and that nutrition education is encouraged. When planning menus the following requirements must be met: Vegetable or fruit or juice: Vegetable or fruit juice must be full-strength, pasteurized and 100% juice. Unless orange or grapefruit juice, it must also be fortified with 100% or more of vitamin C. Fruit juice must not be served more than once a day. Fresh, frozen or canned vegetables and/or fruits (whole) must be served at least twice a week on the breakfast menu and twice a week on the snack menu. Good vitamin A sources must be served a minimum of twice a week and must come from vegetables and fruits. Good vitamin C sources must be served daily and must come from vegetables and fruits or fruit juice. Less than 1/8 cup of vegetables and fruits may not be counted to meet the vegetable/fruit component. Sweet grain/bread foods must be whole grain or made with enriched flour or meal and may be credited as a bread serving at breakfast and snack only. Prepackaged grain/bread products must have enriched flour or meal or whole grains as the first ingredient listed on the package. No more than two sweet grain/bread breakfast items and no more than two sweet grain/bread snack items may be served per week (not to exceed four sweet items per week). Only ready-to-eat breakfast cereals containing 10 grams of sugar or less per serving as stated on the Nutrition Facts label are allowed.
Grains/breads:
Meat or meat alternate: Commercially processed combination foods (convenience entrees frozen or canned) must have a CN label or manufacturers analysis sheet stating the food component contribution to the meal pattern.
**Please note that donated foods cannot be used to contribute to the meal pattern requirements**
POLICY II Child care providers must have adequate documentation for each meal type served and claimed for CCFP reimbursement. To comply with Policy II, child care providers must maintain on file the following items: Menu Planning Worksheets Menus must include the name of the facility, dates, menu type (breakfast, lunch, snack, supper), and menu items. Menus must be changed to reflect any meal component substitutions that are made. Meal Count Records Meal counts must be taken at the point of service (i.e., as the child is eating) and must be recorded on the Meal Count Record within one hour of the end of the meal service.
Note: Day care home providers must record meal counts by the end of the day.
CCFP Policy for Special Needs Meals

CCFP regulations require that allowances be made for children and infants with disabilities and special dietary conditions. CHILDREN WITH DISABILITIES Child care providers are required to provide special meals to children with disabilities when requested by a physician. A medical statement by a licensed physician must include the following: The childs disability and an explanation of why the disability restricts the childs diet. The major life activity affected by the disability. The food or foods to be omitted from the childs diet and the food or choice of foods that must be substituted. A description of any required textural modification(s). The medical statement must be kept on file at the child care facility where the disabled child is served. (See Appendix for Medical Statement for Children with Disabilities and Special Dietary Conditions)
Note: A disability means a physical or mental impairment which substantially limits one or more major life activities. This may include: metabolic diseases, such as diabetes or phenylketonuria (PKU); cerebral palsy; food anaphylaxis (severe food allergy); epilepsy; orthopedic, visual, speech, and hearing impairments; cancer; and HIV disease.
CHILDREN WITH SPECIAL DIETARY CONDITIONS Child care providers are encouraged but not required to provide special meals for children with conditions that do not meet the definition of disability. Special dietary conditions may include food allergies and food intolerances. A medical statement must be completed by a recognized medical authority such as: Physician Physicians assistant Nurse practitioner (ARNP) Registered dietitian And must include the following: Identification of the medical or other special dietary need that restricts the childs diet. The food(s) to be omitted from the childs diet and the food or choice of foods that may be substituted. The medical statement must be kept on file at the child care facility where the child is served.
Note: A special dietary condition means having a medically certified special medical or dietary need. This may include food intolerances or allergies that do not have life-threatening (anaphylactic) reactions.
RELIGIOUS FOOD PREFERENCES Religious food preferences can be accommodated in the CCFP with prior written approval from DOH (Department of Health). Variations can be made in the meal where there is evidence that such variations are nutritionally sound and are necessary to meet religious needs. VEGETARIAN MEALS Vegetarian meals and snacks can be planned to meet the CCFP meal pattern and do not require a medical statement.
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Meal Pattern and Policy Challenge
Activity: Identify which parts of the menu do not comply with the meal pattern and additional nutrition policies. Tuesday Wednesday Thursday Friday
Week Five
Boiled Egg Cinnamon Toast Milk Applesauce 100% Fruit Juice Blend C Life Milk Grapes Waffles Syrup Milk
Monday
Breakfast
Grape Juice C Crispix Milk
Toast Jelly & Margarine Scrambled Eggs Orange Juice C
*Chicken Strips
Lettuce, Tomato, Pickle
Lunch/ Supper
Biscuit Cucumber Slices Fruit Cocktail Milk
Turkey Roast Mashed Potatoes C Orange Wedges C Broccoli A & C Milk Ham Macaroni & Cheese Roll Green Beans C Milk
*Salisbury Steak Gravy Cornbread Baby Green Lima Beans C Peaches C Milk
*Pizza (Stick or wedge) Tossed Salad (Lettuce, Tomato C, Cucumber) Lowfat French Dressing Apple Wedges C Milk
Snack
Frosted Animal Crackers Orange Juice C Blueberry Muffin Milk
Peanut Butter Crackers Milk
Graham Crackers Cucumber & Celery Sticks Lowfat Ranch Dressing
Oatmeal Cookie Milk
*Requires a Child Nutrition Label. When a drink is not specifically listed with a snack, water is recommended as a beverage.
C = a good vitamin C source A = a good vitamin A source
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Nutrition and Child Development
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Eating and Food Behaviors of Young Children

Children learn food habits and behaviors at an early age. From birth until about age five or six, children are laying down the nutrition foundation that will be with them for the rest of their lives. Role modeling healthy eating habits to the children in your care is just as important as providing nutritious meals and snacks to them. What you say and do can have a lifelong effect on their health. Its important to let the children see you eat (and enjoy!) what you are serving them. Below are some eating and food behaviors of young children to keep in mind when planning and serving meals and snacks at your child care facility. Toddlers (1 2 year olds): Physical growth begins to slow down a bit, and appetite may begin to decrease. Eating patterns are not consistent; what they like today, they may not like tomorrow. It is important to provide three meals a day with planned snacks in between. Although interested in food, they may not eat some of every thing at a meal like an adult. They may only eat one or two foods. Feeding skills with hands, chewing, and cup-drinking improve. It is important to provide child-sized seating, plates, cups, bowls and utensils. Capable of eating until they are full and stopping when they are full, unless we teach them differently. Becoming independent and opinionated. They know what they want to do and what they dont want to do. Afraid of anything new. It may take over 20 times of introducing a new food before feeling comfortable enough to actually swallow it. Learning to communicate verbally.
Preschoolers (3-5 year olds): Language skills improve. Feeding skills continue to improve. Full of energy, they like starting things; however, attention span and the need to finish are limited. Full of fun, playing is their job. Eager to please, they want to learn and get better at doing things including table manners and learning about food. They copy adults. Your praise, criticism, support, and discipline become more important. More independent. Instead of learning by trial and error, preschoolers think ahead, talk about something, and study it. Although not as skeptical of new foods, it will still take a lot of tastes.
**IMPORTANT** Understand, observe and maintain Ellyn Satters division of responsibility. Child care providers and parents are responsible for the what, when, and where of feeding. Children are responsible for the how much and whether of eating.
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Nutritional Needs of Children

Nutrition is the process by which our bodies take in and use food. It means having the calories we need for energy along with adequate protein, vitamins, and minerals to keep our bodies healthy. Children need a wide variety of foods from each of the food components for normal growth and development and to fuel their active play. Child care providers should select what foods to purchase and serve to the children based on the following nutritional needs: Milk: Excellent source of calcium, vitamin D and protein. Builds strong bones and teeth.
Nutrition Tips:
Reduced fat (2%) milk is NOT lowfat, it contains twice as much saturated fat as lowfat milk. children in your care that lowfat and fat free milk have the same great nutrition as whole and reduced fat milk just less fat! Visit these websites for downloadable documents: http://www.doh.state.fl.us/family/mooove/milk.html http://www.doh.state.fl.us/CCFP/info/nutritioncampaign.htm Vegetables and Fruits: Loaded with essential vitamins (A, C and B), minerals (potassium, magnesium), fiber, and disease-fighting phytochemicals. Eating plenty of vegetables and fruits everyday can help reduce the risk of heart disease, high blood pressure, type 2 diabetes, and certain cancers.
Mooove to Lowfat or Fat Free Milk materials are available to teach
Nutrition Tips:
For fiber, keep the edible peels on vegetables such as potatoes, cucumbers and summer squash. Add fruit in all kinds of dishes including salads, side dishes and cereals.
5 A Day the Florida Way! and Snack Smart, Move More materials are
available to assist you in promoting to children and parents the importance of eating five or more servings of vegetables and fruits every day. Visit these websites for downloadable documents: http://www.doh.state.fl.us/family/5aday/index.html
http://www.doh.state.fl.us/ccfp/info/nutritionres.htm http://www.fldoe.org/nutrition/teachers/SnackSmart
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Grains/Breads: Good sources of fiber, iron and B vitamins. Supply energy to the body in the form of glucose, which is the only energy source for red blood cells and the preferred energy source for the brain and central nervous system. Whole grains (cracked, crushed, or flaked), including foods made from them, contain the entire grain seed or kernel the bran, the germ, and the endosperm. The words whole or whole grain will be on the label or package. Refined grains have most of the bran and some of the germ removed and by law must be enriched and fortified with folic acid, thiamin, riboflavin, niacin, and iron. Wheat flour, enriched flour and degerminated cornmeal are not whole grains.
Nutrition Tips:
For fiber, choose foods that are made with whole grains and bran like whole wheat bread, whole grain cereals and brown rice. Serve breadsticks, whole-wheat crackers, toasted pita points or a bagel half as snack alternatives. Opt for breads made with less fat and sugars. Instead of croissants, doughnuts and sweet rolls, cinnamon toast and peanut butter toast are great substitutes! When making cakes, brownies and muffins, substitute an equal amount of applesauce or other fruit puree for at least half the fat. Meat/Meat Alternates: Excellent sources of protein, B vitamins, and minerals like iron and zinc. Protein provides amino acids (known as the building blocks) needed to repair, build, and maintain body cells and tissue. Animal food sources contain 9 essential amino acids and plant food sources are lacking in one or more of the essential amino acids. Irons main job is to carry oxygen in the bloodstream to produce energy. Iron is found in animal food sources (heme) and is easily absorbed; it is also found in plant sources (non-heme). Vitamin C helps our bodies absorb this type of iron.
Nutrition Tips:
Choose lean meat. Loin and round cuts have less fat than other cuts of meat. Trim visible fat from meat before cooking and drain excess fat off after cooking. Choose skinless poultry or remove the skin before cooking to cut the fat content in half. Make beans the main event at meals occasionally. They are lower in fat and higher in fiber. Try bean soup, vegetarian chili or bean and cheese burritos. Choose processed meats lower in fat and sodium.
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Things to Consider When Feeding Children in Child Care

Child care providers are responsible for not only providing healthy foods to the children they care for, but also teaching healthy food habits to children. Both child and adult should enjoy meals. Mealtime should be a pleasant experience and provide an opportunity to learn more about food. Consider selecting foods that you enjoy eating. Also, consider asking parents what type of foods they and their children like to eat at home. What Children Like: Children as well as adults usually like foods that look and taste good. Keep in mind the following when preparing meals and snacks. Children typically like: Bright colors: Try orange carrots, green peas, and red watermelon. Fruits and vegetables offer eye and taste appeal. Mild flavors: Baby carrots, new potatoes, bananas and applesauce appeal to a young child. If you cook cauliflower, cabbage or broccoli, cook it for a very short time to prevent strong flavors. Different textures: Crisp raw fruits and vegetables, smooth foods such as soups, mashed potatoes and yogurt, and soft, moist, cooked meats and eggs are well-received at meals and snacks. Finger foods: Fresh fruit plate or cheese sandwiches cut in quarters are good examples. Moderate temperatures: Children like hot foods a little cooler than adults, but warm enough to still be appetizing. Variety: Children get bored eating the same foods. Offering a variety of foods is not only important nutritionally but it helps to keep children interested. Starchy foods: Rice, pasta, bread, and potatoes (remember potatoes are counted as a vegetable in the CCFP) are generally well received especially when other foods seem to be more of a challenge.
Introducing New Foods: Typically, young children are more sensitive to tastes and textures than adults so they will be more cautious when trying foods that are new to them. At this point, it is very important to remember the division of responsibility: adults provide healthy food, children choose to eat it. Present food in a relaxed and positive manner and respect the childs opinion about food. Consider the following when introducing new food: Introduce only one new food at a time. Offer a small amount of the new food with foods that are familiar. Offer a sample of a new food prior to the beginning of a meal when children are hungry. Talk about the new food with the children what it is, where it comes from, and how it was prepared.
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Meats and vegetables can be more of a challenge for children to learn to like. Meat can be hard to chew and dry compared to other foods. Cook meats so they are moist and tender, and cut thin so it is easier to chew. Try casseroles or soups. Dress-up vegetables with a sauce or include them in a casserole or soup. Dont forget that breakfast and snack are opportunities to include vegetables. Role model a positive attitude toward the new food; expect that it will be liked. Refrain from coaxing, praising, bribing or forcing a child to try a new food. Enlist the help of an eager child to try the new food first. If a food is not accepted after several tries, change the way it is prepared and/or served. Continue to incorporate the new food in menus so that it becomes familiar. Remember, it may take up to 20 times before a child decides that he or she likes it. When children accept a new food, serve it again soon so the food becomes familiar. Family Style Meal Service: Family style is a type of meal service which allows children to serve themselves from common platters and bowls of food with assistance from supervising adults setting the example. This style of meal service encourages children to try new foods, develop good eating habits and table manners, and provides an opportunity for nutrition education. Below are guidelines for serving family style meals in the CCFP: Family style meal service means serving foods in bowls, dishes, and pitchers on the table and children serving themselves with adult supervision. The minimum required amounts of each food component must be present at each table for the number of children being served. This means when food dishes are passed around the table, each child has access to the minimum required amount of each meal component. Enough food must also be available to accommodate any adults who will be eating with the children. Preferably, the supervising adults should act as a good role model by sitting with the children and eating the same food as they do. Child care staff can suggest that each child take a single serving as the food is passed around. In family style meal service, children are responsible for determining the amount (if any) of a food item that they will serve themselves. The supervising adults are responsible for assuring food is handled in a safe and sanitary manner. Food from bowls, dishes and pitchers which are placed on the tables may not be reused or served as a leftover at a later date or time. Feel more in control to judge their hunger and fullness throughout the meal. More willing to try a small serving when they see other children trying new foods. Social skills and serving skills are reinforced. Advantages for child care providers: Sitting with the children throughout the meal. Role modeling and maintaining a pleasant mealtime atmosphere. Enjoying conversation and a relaxed family-like atmosphere at mealtime.
Advantages for children:
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Food Precautions
Serving safe food to children participating in the Child Care Food Program is as important as serving well-balanced and appetizing meals. Food Safety in the Child Care Food Program Guidance for Child Care Providers is a workbook that provides basic food safety information and resources to assist the child care provider in preventing foodborne illness at the child care site. Food safety also includes prevention of choking and being aware of food allergies when planning and serving meals to young children. Choking: The majority of childhood choking injuries are associated with food items. Children are at risk from choking on small, round foods such as hot dogs, candies, nuts, grapes, carrots and popcorn. Children ages 4 and under are at greatest risk of choking. Avoid giving the following foods to this high risk group (unless you plan to modify them): Avoid: Hot dogs Grapes Raisins Pretzels Large chunks of meat Nuts Hard pieces of fruits or vegetables Peanut butter Fish with bones Hard candies, popcorn, marshmallows, chips Unless: Sliced in quarters lengthwise Sliced in half lengthwise Used in baking or salads Soft, small pieces Chopped or shredded finely Chopped very fine Shredded Spread thinly never serve off a spoon Bones removed Avoid
For more information on child safety, visit the National SAFE KIDS website at www.safekids.org. Severe Food Allergies: It is estimated that one in every 20 children under the age of 3 has food allergies. No one knows exactly why, but it appears that more children are becoming severely allergic to certain foods. The following eight foods account for the majority of allergic reactions: milk, eggs, peanuts, tree nuts (walnuts, almonds, cashews, pistachios, pecans, etc.), wheat, soy; fish, and shellfish. A severe allergic reaction (anaphylaxis) is sudden and potentially fatal. It affects the whole body and can include vomiting, swelling of the face and lips, difficulty breathing, coughing, sneezing and watery eyes, and skin thats bumpy, red and itchy. Symptoms can occur within minutes to two hours after contact with the allergy-causing food. Here are some ways to prevent allergic reactions from occurring at your child care site: Have parents document any known food allergies and keep on file. Inform all child care staff of any food allergies. Read ingredient labels to avoid serving the allergy-causing food. Avoid cross contact between allergy-containing foods and allergy-free foods. Visit the Food Allergy & Anaphylaxis Network at www.FoodAllergy.org to learn more about food allergies. 18
Case Study
Its lunch time children! said Mrs. Tonya enthusiastically. As Mrs. Tonyas class of three year olds sat down at the table to have their meal, she informed them, Today you are going to try new foods! The cook, Ms. Sara, set a plate in front of each child. Each plate contained boned fish, boiled brussel sprouts, rice pilaf, and a slice of banana bread. A cup of whole milk was also served. The children had never been served any of these foods at the day care before. Mrs. Tonya could see that some of the children were reluctant to try the new foods. To persuade them, she said, You all must taste a bite of everything and eat ALL of your vegetables! A few minutes later, Mrs. Tonya went to the refrigerator and got out food that was left over from a restaurant the night before. After heating the food in a microwave, she sat down at the table with the children and ate her meal. She remembered reading that you should eat at the table with children. As she popped a French fry in her mouth, she muttered, I know those brussel sprouts dont taste very good, but you have to eat them. Theyre good for you! Identify things that should have been done differently regarding the following: 1. Nutritional Needs of Children:__________________________________________________
_____________________________________________________________________________ _____________________________________________________________________________ 2. CCFP Policy:________________________________________________________________
_____________________________________________________________________________ _____________________________________________________________________________ 3. Introducing New Foods:______________________________________________________
_____________________________________________________________________________ _____________________________________________________________________________ 4. Role Modeling:______________________________________________________________
_____________________________________________________________________________ _____________________________________________________________________________ 5. Food Precautions:___________________________________________________________
_____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________
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Menu Planning for Children
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Importance of Menu Planning

Achieving the goal of serving meals that have nutritional value, meet program meal pattern requirements, and taste good to children requires careful menu planning. Menu planning, which includes an understanding of how to plan menus, the use of creditable foods and standardized recipes, and an understanding of CN Labeling, is one of the most important parts of the Child Care Food Program. How to Plan Menus: In addition to meeting the nutritional needs of children, planning menus ahead can save time and money. The basic menu planning tips that follow will help you be successful. Set aside a time and place to plan menus before the food is purchased: Collect a variety of resources meal pattern, menu planning worksheets, recipes, a calendar of holidays or special events, past menus and comments, USDA publications and websites. Plan well in advance (at least a month) before menus will be served. Involve children and parents. Decide on a time period. Consider cycle menus (at least 4 weeks repeated on a regular basis). Think about changes you want to make nutritional as well as culinary. Consider available staff, equipment, time, cost and storage: Incorporate quick and easy meals for more hectic days. Balance higher cost meals with lower cost ones. Consider meals that can be safely prepared ahead. Plan for emergencies. Figure out your menu planning style: Easier to plan all the main dishes first, and then select other food components. Keep in mind that the main dish meat/meat alternate may also contain a bread and/or vegetable. Plan snacks last to fill in possible nutritional gaps left by breakfast and lunch. Plan healthy menus that meet meal pattern requirements: Provide variety and balance. Think about color, contrast and whether or not it looks good. Take into account seasonal foods. Consider regional and cultural preferences. Incorporate nutrition education try new foods. Evaluate your menus: Do they meet CCFP meal pattern requirements? Are they nutritionally balanced? Can you visualize the children wanting to eat the planned meals? Is cost and preparation time factored in?
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Creditable Foods: Creditable foods are those foods that may be counted toward meeting the meal pattern requirements for a reimbursable meal. Non-creditable foods are those foods that do not meet the requirements for any component in the meal pattern. However, they can be used to supplement the required meal components, improve acceptability, and satisfy appetites. Foods are determined to be creditable based upon the following factors: Nutrient content Customary function in a meal Compliance with CCFP policy Compliance with the Food and Drug Administrations Standards of Identify Compliance with USDAs standards for meat and meat products
For more information, refer to A Guide to Crediting Foods, June 2003. This publication is available on the CCFP website at www.doh.state.fl.us/ccfp. Log into MIPS and click on Nutrition Documents. Standardized Recipes: Understanding and using standardized recipes is also cost effective and assures children will receive correct amounts of food. Building Blocks for Fun and Healthy Meals defines a standardized recipe as one that has been tried, adapted, and retried several times and has been found to produce the same good results and yield every time as long as: the exact procedures are followed the same type of equipment is used the ingredients are the same quality and in the same quantities. A standardized recipe should include: Yield the number of servings and serving size Ingredients all the foods necessary to prepare the recipe Correct measures, weights, and/or pack size Step-by-step instructions on how to prepare The benefits of using standardized recipes include consistent food quality, predictable yield, consistent nutrient content, efficient food purchasing, food cost control, and confidence in food preparation. For more information on standardized recipes, refer to the following resources:
Child Care Recipes Food for Health and Fun, USDA, Food and Nutrition Service. March
1999. Also available at http://www.fns.usda.gov/tn/Resources/childcare_recipes.html. 2000. Also available at http://www.fns.usda.gov/tn/Resources/buildingblocks.html. Also available at http://www.nfsmi.org/Information/measuring-success.html.
Building Blocks for Fun and Healthy Meals, USDA, Food and Nutrition Service. Spring Measuring Success with Standardized Recipes, USDA, Food and Nutrition Service. 2002.
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Child Nutrition (CN) Labeling/Manufacturers Analysis Sheets: Main dish combination products that are commercially processed such as ravioli, beef stew, spaghetti with meat sauce, egg rolls, pizza, chicken nuggets, fish sticks, etc. must not be counted towards a reimbursable meal unless you have either a CN Label or Manufacturers Analysis Sheet to show that the product contains sufficient quantities of meat/meat alternate, grains/breads, and vegetables/fruit to meet the meal pattern. CN Labeling: Is a voluntary federal labeling program for Child Nutrition Programs. Is operated by the USDA Food and Nutrition Service. Is for main dish products which contribute to the meat/meat alternate component of the meal pattern requirements for children. Has a distinct border with the CN logo and includes a six digit number. Provides protection against audit claims and meal disallowances.
CN
Example of a CN Label:
000000
CN
five .875 oz. breaded fish nuggets with APP provides 2.0 oz. equivalent meat/meat alternate and 1 serving of bread alternate for the Child Nutrition Meal Pattern Requirements. (use of this logo and statement authorized by the Food and Nutrition Service, USDA 08/00
CN
CN
For a detailed explanation of CN Labeling visit the USDA Food and Nutrition Service (FNS) website at www.fns.usda.gov/cnd/CNlabeling. Manufacturers Analysis Sheet (or Product Analysis Sheet): Will differ from food manufacturer to food manufacturer. Must contain a statement about the amount of meat/meat alternate, grain/bread, and/or vegetable or fruit component per serving. Must be signed by an official of the manufacturer, not a salesperson. Can be obtained by calling the 1-800 number on the packaging of the food item. Can usually be faxed or mailed from them to you.
If a CN Label or Manufacturers Analysis Sheet Cannot Be Obtained: A processed combination food may be used if another creditable ingredient is added in sufficient quantity to meet the meal pattern. The added ingredient must: Be sufficient on its own to meet the meal pattern requirement, and Be one of the ingredients already in the processed combination food or is typically associated with the food being served (for example, beef chunks could be added to canned stew, ground beef could be added to spaghetti sauce, or shredded cheese could be added to pizza). *For your use in determining serving sizes, a CN Label and Manufacturer Analysis Calculator is available on our website (www.doh.state.fl.us/ccfp) under Program Guidance. 23
Creditable or Not?
Determine if the food item is creditable based on the designated meal component.
Food Item
1. Milkshake 2. Tomato Soup
(canned, condensed, reconstituted) 3. Jell-o
Meal Component
Milk
Creditable? Additional Comments Yes/No
Vegetable/Fruit
Vegetable/Fruit
4. Cranberry Juice
Vegetable/Fruit
5. Apple Cider
Vegetable/Fruit
6. Spaghetti Sauce
Vegetable/Fruit
7. Potatoes
Grain/Bread
8. Cream Cheese
Meat/Meat Alternate
9. Bacon
Meat/Meat Alternate
10. Tofu
Meat/Meat Alternate
11. Cheese Product

(like Velveeta brand)
Meat/Meat Alternate
12. Frozen Yogurt
Meat/Meat Alternate
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Things to Consider When Planning Menus for Children

The demand for child care continues to grow as the number of women of childbearing age increases in the work force. As this occurs, the number of children under the age of 5 also increases. This means more children are in day care where they will consume most of their meals. It is important for child care providers to be knowledgeable about nutrition and menu planning for young children. The following resources can assist you in planning healthy menus and teaching the children in your care to make healthful food choices. Dietary Guidelines for Americans 2005: The dietary guidelines are developed jointly by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services every 5 years. The guidelines are intended for healthy Americans 2 years of age and older. The latest guidelines were released in January 2005 which encourages most Americans to eat fewer calories, be more active, and make wiser food choices. Below is a summary of the key recommendations and specific needs of children: Adequate Nutrients within Calorie Needs Eat a variety of nutrient-dense foods while limiting saturated and trans fats, cholesterol, added sugars, salt, and alcohol. Follow a balanced eating plan. Weight Management Eat the right foods that give your body the nutrients you need to be healthy and maintain a healthy weight range. Balance the food you eat with physical activity. To reach or maintain a healthy weight range, make small decreases in the amounts of food you eat and increase activity. A healthcare provider must be consulted before placing an overweight child on a weight-reduction diet. The rate of weight gain should be reduced while allowing for growth and development. Physical Activity Be physically active for at least 30 minutes most days of the week. Increasing the intensity or the amount of time that you are physically active can have even greater health benefits and may be needed to control body weight. About 60 minutes a day may be needed to prevent weight gain. Children and teenagers should be physically active for 60 minutes every day, or most every day. Food Groups to Encourage Focus on fruits and vegetables. Based on a 2,000 calorie diet we need to eat 2 cups of fruit and 2 cups of vegetables each day. Young children need approximately 1 cups of fruits and 1 cups of vegetables each day. Eat more dark green veggies like broccoli, spinach and other dark leafy greens; orange veggies like carrots, sweet potatoes, pumpkin and winter squash; and beans and peas such as pinto beans, kidney beans, black beans, garbanzo beans, split peas, and lentils. Get your calcium-rich foods 3 cups of low-fat or fat-free milk each day, or an equivalent amount of low-fat yogurt and /or low-fat cheese (1 ounces of cheese equals 1 cup of milk). Children age 2 to 8 need 2 cups a day. 25
Make half of your grains whole grains. Eat at least 3 ounces of whole-grain cereals, breads, crackers, rice, or pasta every day. One ounce is about 1 slice of bread, 1 cup of breakfast cereal, or cup of cooked rice or pasta. Look to see that grains such as wheat, rice, oats, or corn are referred to as whole in the list of ingredients. Children need approximately 2 ounces of whole-grains along with 2 ounces of other grains. Fats Choose lean meats and poultry. Bake it, broil it, or grill it. Include more fish, beans, peas, and nuts. Choose foods that are low in saturated and trans fats. Read the Nutrition Facts label on foods. Adults should keep total fat intake between 20 to 35 percent of total calories with less than 10 percent coming from saturated fat sources. Children age 2 to 3 years old should keep fat intake between 30 to 35 percent of calories; children age 4 to 18 should keep fat intake between 25 to 35 percent. Carbohydrates Choose fiber-rich fruits, vegetables, and whole grains often. Choose and prepare foods and beverages with little added sugars or sweeteners. Dont sugarcoat it. Sugars add calories but very few if any nutrients and contribute to dental caries. Sodium and Potassium Reduce sodium (salt), increase potassium. Eating less than 2,300 milligrams of sodium (about 1 tsp of salt) per day may reduce the risk of high blood pressure. Choose and prepare foods with little salt. Processed foods are high in sodium so limit these types of foods. Alcoholic Beverages If you choose to drink alcohol, do so in moderation, meaning 1 drink a day for women and up to 2 drinks for men. Food Safety Clean; wash hands and surfaces often. Wash or rinse fruits and vegetables. Meat and poultry should not be washed or rinsed. Separate; dont cross contaminate. Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods. Cook; foods to safe temperatures to kill microorganisms. Chill; refrigerate perishable food promptly and defrost foods properly. Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts. Infants and young children must not be allowed to eat or drink these foods. **IMPORTANT** For more information about the Dietary Guidelines for Americans 2005 and to download materials visit the website at www.healthierus.gov/dietaryguidelines.
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MyPyramid-Steps to a Healthier You: The Center for Nutrition Policy and Promotion, an organization of the USDA, helps to translate nutrition research into educational information and materials for the public. They first introduced the Food Guide Pyramid in 1992 and have now transformed it into an interactive web-based system called MyPyramid. For the first time, the pyramid addresses physical activity. There are a total of 12 pyramids, each with varying recommendations. Your pyramid depends on your age, sex, and activity level. Although the servings for each pyramid may vary, the food groups do not. The following are tips for each group: Grains: Look for whole before the grain name on the list of ingredients. Set a good example for children by serving and eating whole grains with meals or snacks. Make half of your grains whole grains. Vegetables: Eat more dark green and orange vegetables. Let children decide on the vegetables to serve for a lunch or what goes into a salad. Eat more dry beans and peas. Fruits: Choose fresh, frozen, canned, or dried fruit. Offer children a choice of fruits at snack. Go easy on fruit juices. Milk: Get calcium-rich foods. Go low-fat or fat-free. Choose lactose-free products or other calcium sources if you cant drink milk. Meat and Beans: Go lean on protein. Bake it, broil it, or grill it. Vary your choices with more fish, beans, peas, and nuts. Oils: Know your fats. Get most of your fat from fish, nuts, and vegetable oils. Limit solid fats like butter, stick margarine, shortening, and lard. Physical Activity: Find your balance between food and physical activity. Be physically active for at least 30 minutes most days of the week. Children and teenagers should be physically active for 60 minutes every day, or most days. Most importantly, pick an activity you enjoy doing and have fun. A Word about Discretionary Calories: Think of discretionary calories as an extra or luxury calorie allowance which is usually very small, between 100 and 300 calories depending on activity level. Typically come from sweets, sauces, or beverages but can be used as more food from the main groups above.
**IMPORTANT** To determine the pyramid that is right for you and obtain resources for children and parents visit www.MyPyramid.gov
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Nutrition Facts Label: The Nutrition Facts label is a guide that can be used in purchasing healthy foods. It is required on almost all packaged foods. The Nutrition Facts label can be used to see if a food is a good source of a nutrient or to compare similar foods. It can be used, for example, to find which kind of breakfast cereal contains 10 grams of sugar or less, or which milk has the least fat.
Nutrition Facts
Serving Size 1 cup (228g) Servings Per Container 2 Amount Per Serving Calories 250 Calories from Fat 110 % Daily Value Total Fat 12g 18% Saturated Fat 3g 15% Trans Fat 3g Cholesterol 30mg 10% Sodium 470mg 20% Potassium 700mg 20% Total Carbohydrate 31g 10% Dietary Fiber 0g 0% Sugars 5g Protein 5g
Check label for: Serving size Number of servings Calories per serving
Vitamin A Vitamin C Calcium Iron
4% 2% 20% 4%
When possible, use the percent Daily Value (DV): 5% DV or less is low, 20% DV or more is high *Limit Fat, Cholesterol, and Sodium A word about Trans Fat: It is fat that is made when liquid oils are made into solid fats (hydrogenation) like shortening and hard margarine. It behaves like saturated fat by raising LDL which increases the risk of coronary heart disease. Food manufacturers are required to list the amount of trans fat on all their products by January 1, 2006.
Get enough of Potassium,
Fiber, Vitamin A, Vitamin C, Calcium and Iron
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories: 2,000 2,500 80g Total Fat Less than 65g 25g Sat Fat Less than 20g 300mg Cholesterol Less than 300mg Sodium Less than 2,400mg 2,400mg 375g 300g Total Carbohydrate 30g 25g Dietary Fiber
A note about daily values: % Daily Value shows how a food fits into the overall daily diet. It is a quick way to tell if a food is high (>20%) or low (<5%) in a nutrient. The percentage is based on daily requirements for a 2,000 calorie diet. Some values are maximums, as with fat (65 grams or less). Others are minimums, as with carbohydrates (300 grams or more).
*The recommended total fat intake for adults is 20 to 35 percent of total calories for the day. The recommended total fat intake for children 2 to 3 years of age is 30 to 35 percent and for children and adolescents 4 to 18 years of age it is 25 to 35 percent of total calories for the day. No more than 10 percent of these fat calories should come from saturated fat and trans fat should be kept as low as possible.
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Menu Planning Activity

Working in teams, participants will plan a breakfast, lunch and a snack menu based on the CCFP meal pattern requirements and nutrition policies, the nutritional needs of children and basic menu planning techniques. Materials Needed: Food models Paper plates
29
Purchasing Food in the CCFP
30
Purchasing Food
Once menus are planned, it is necessary to purchase enough food so that the minimum quantity requirements are met. This section will review a variety of ways that will help you in purchasing foods. The following are tips for using your CCFP funds to purchase food wisely. Know Your Food Budget: Estimate CCFP monthly reimbursement. Consider available money for meals and snacks from non-CCFP funds. Determine the cost of food and non-food items necessary for food service.
Plan Accordingly: Plan menus in advance. Consider cycle menus. Make a list of items that must be purchased prior to going to the grocery store.
Consider Purchasing Options: Weigh advantages and disadvantages of buying from a food distributor: Food distributors deliver and usually provide products that cost less. However, food distributors also require a minimum order and sell items in large quantities. Consider joining in a local school district food bid or food buying co-op. Utilize wholesale clubs, bakery outlets and farmers markets. Avoid convenience store shopping.
Comparison Shop: Buy fresh produce in season for best prices. Compare prices of frozen, canned and fresh fruits and vegetables. Buy store brands instead of name brands. Check unit prices (this can usually be found on the price tag at the grocery store). Buy regular rice, oatmeal and grits rather than instant or flavored grains. Look for bargains on day old bread and bakery products. Buy yogurt in large containers instead of single-servings. Dont assume gallons of milk are always going to be the cheapest; sometimes sales make smaller units a better buy. Check newspaper ads or store flyers for weekly specials. Use coupons.
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Additional Considerations: Buying in Bulk Will you use it before the expiration date? Is it the best buy? Do you have a safe place to store it? Convenience Foods Possible Advantages Save time Product consistency Use less labor Nutrition information availability (but not always CN labels) Convenience Foods Possible Disadvantages Cost more Often higher in sodium May be higher in fat Cook cannot control ingredients Unavailability of CN Label or Manufacturers Analysis Sheet
The following table compares the cost of a few items purchased as convenience foods versus made from scratch. Pay close attention to the meal contribution of each item. In some cases, the convenience food may look most cost effective. However, the amount of a meal component may not be enough to meet the meal pattern. In this case, more of the item (specifically the particular meal component(s) that is insufficient) would need to be served.
Cost Comparisons Per Serving Made From Scratch Foods Macaroni and Cheese with Ham $.33 1 ounce meat/meat alternate 1 servings grain/bread Bean Burrito $.27 2 ounces meat/meat alternate 1 serving grain/bread Ham and Cheese Sandwich $.44 2 ounce meat/meat alternate 2 servings grain/bread Blueberry Muffin Square $.21 1 serving grain/bread Pancake $.03 1 serving grain/bread vs. vs. Convenience Foods Macaroni and Cheese with Ham $.61 1 ounce meat/meat alternate 1 servings grain/bread Bean Burrito $.25 ounce meat/meat alternate 1 servings grain/bread Ham and Cheese Hot Pocket $.76 ounce meat/meat alternate 2 servings grain/bread Blueberry Muffin $.26 1 serving grain/bread Eggo Waffle $.11 1 serving grain/bread
vs.
vs.
vs. vs.
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Determining How Much Food to Purchase: Keep in mind the following when determining amounts of food to purchase. The CCFP Meal Pattern for Children identifies the minimum serving size for each meal component by age group to qualify for reimbursement. You can always serve more food than is required, just not less. Experience determines how many children you expect to feed. Dont forget about dropin and late children as well as staff who eat. The general procedure when figuring how much food to buy is to divide the number of servings you need by the number of servings you will get from one purchase unit. A purchase unit refers to the form in which the food is normally purchased (pound, No. 10 can, etc.) Round up when calculating how much food to buy. Its always better to have too much food than not enough. Foods are often times purchased in case lots. Keep in mind that the purchase amount may differ from the calculated amount to prepare a menu item.
Food Buying Guide (FBG): The Food Buying Guide for Child Nutrition Programs is the main tool (along with a calculator!) required to determine how much of a particular food item will be needed to feed the number of children in your center. If you dont have easy access to this book at your site, it can be viewed on the USDA website at www.fns.usda.gov/cnd. To access the guide, you will need to scroll down and click on Child & Adult Care Food Program. Then click on Resources in the left hand index; you will find the Food Buying Guide under Publications. The Food Buying Guide is designed to help you in two important ways: It will help you buy the right amount of food in the most economical way. It will help you determine the specific contribution each food makes toward the meal pattern requirements.
33
How to Use the FBG

The foods in the guide are listed as individual food items. They are arranged alphabetically within the appropriate food component from the CCFP Meal Pattern. If you are not sure of a foods component group, the complete index at the end of the guide will direct you to the correct page. Using a six-column format, the yield data tables provide the following information: 1. Food As Purchased, AP 2. Purchase 3. Servings Unit per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase 6. Additional Units for Information 100 Servings
Column 1, Food As Purchased, lists individual foods alphabetically by source (for example, ground beef is listed under BEEF along with roast, steaks, etc.). Column 2, Purchase Unit, shows how the food is packaged for purchasing (usually by pound or by can size). Column 3, Servings per Purchase Unit, shows the number of servings (1 ounce, cup, etc.) that the purchase unit will provide. Column 4, Serving Size per Meal Contribution, describes the serving size and meal component contribution. Column 5, Purchase Units for 100 Servings, shows the number of purchase units needed for 100 servings. Column 6, Additional Information, provides other information to help calculate the amount of food you need to purchase and/or prepare.
How to Calculate Amounts of Food: To demonstrate how to calculate the amounts of food needed, we will use a center that has 25 children of varying ages and 3 adults in the lunch count. The centers lunch menu is macaroni and cheese with ham, broccoli, strawberries and milk. Purchasing Milk: Calculating the amount of milk needed is easy! Use the following chart to calculate the minimum amount of milk required for lunch.
Column A
Ages of Children
Column B
Serving Size by Age Group Multiply Column B by Column C
Column C
The Number of Children (and Staff) to be Served
Column D
Total Amount of Component Needed
1-2 years 3-5 years 6-12 years Staff
4 6 8 8
ounces ounces ounces ounces
(1/2 cup) (3/4 cup) (1 cup) (1 cup)
X 5 X 15 X 5 X 3 Total amount needed, in ounces 128 ounces of milk (1 gallon) or 32 ounces of milk (1 quart)
= = = =
20 ounces 90 ounces 40 ounces 24 ounces 174 ounces 1.36 gallons
Dont forget to round up to the next purchase unit! In the example, you would want to purchase 2 gallons to ensure enough milk is available for lunch. 34
Purchasing Vegetables and Fruits: Determining the amount of vegetables and fruits to purchase takes a few more steps than milk does, but with a little practice, its easy too! 1. Use a chart similar to the milk chart to determine the total amount of vegetables and fruits needed for lunch. The Food Buying Guide lists vegetables and fruits in cup servings, so it is necessary to determine the total number of cup servings. Column A
Ages of Children
Column B
Column C
Column D
.25 cup (1/4 cup) .5 cup (1/2 cup) .75 cup (3/4 cup) .75 cup (3/4 cup)
X 5 X 15 X 5 X 3 Total amount needed, in cups .25 (1/4 cups) 2*
= = = =
1.25 cups 7.5 cups 3.75 cups 2.25 cups 14.75 cups 59~ cups 29.5 ~ cups
*Remember at lunch and supper, two different vegetables and/or fruits are required, so the total must be divided by 2.
2. Locate the food in the Food Buying Guide in the form you intend to serve. For broccoli, look for the listing Broccoli (found on pages 2-25 and 2-26). For strawberries, look for the listing Strawberries (found on pages 2-77 and 2-78). See excerpts from the FBG below: Section 2--Vegetables/Fruits 1. Food As 2. Purchase 3. Servings Purchased, AP Unit per Purchase Unit, EP BROCCOLI Broccoli, frozen Pound 9.60 Cut or chopped STRAWBERRIES Strawberries, fresh Pound 10.5 Whole 4. Serving Size per Meal Contribution cup cooked, drained vegetable cup raw, whole fruit 5. Purchase 6. Additional Units for Information 100 Servings 10.5 9.6 1 lb. AP = 0.88 lb. ready-to-serve raw berries
3. Using the chart below, determine how much broccoli and strawberries are needed. Column E
Food Item
Column F
Serving Amount Required (from Column D) Divide Column F by Column G
Column G
Servings per Purchase Unit, EP (from Column 3)
Column H
Purchase Amount
Broccoli Strawberries
29.5 (59 2) 29.5 (59 2)
9.6 10.5
= 3.10 pounds = 2.81 pounds
4. Dont forget to round up to the next purchase unit! In the example, you would want to purchase 4 pounds broccoli and 3 pounds strawberries to ensure enough is available for lunch.
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Purchasing Grains/Breads: You can follow the same process for grains and breads that you do for vegetables and fruits. Only the serving sizes and foods change! 1. Use a chart similar to the vegetable/fruit one to determine the total amount of grains/breads needed for lunch. The Food Buying Guide lists grains/breads in cup or 1 slice servings, so it is necessary, in the example, to determine the total number of cup servings. Column A
Ages of Children
Column B
Column C
Column D
.5 serving or .25 cup X 5 .5 serving or .25 cup X 15 1 serving or.5 cup X 5 1 serving or.5 cup X 3 Total amount needed, in servings or cups .5 (1/2 cups)*
= = = =
1.25 cups 3.75 cups 2.5 cups 1.5 cups 9 cups 18~ cups
*Only grain/bread items measured in cups need to be divided by .5 (1/2 cup).
2. Locate the food in the Food Buying Guide in the form you intend to serve. For pasta, look for the listing Pasta (found on pages 3-26, 3-27 and 3-28). See excerpt from the FBG below: Section 3Grains/Breads 1. Food As 2. Purchase 3. Servings Purchased, Unit per AP Purchase Unit, EP PASTA Pasta (Group H) Pound 19.5 Elbow Macaroni Regular Dry 4. Serving Size per Meal Contribution cup cooked 5. Purchase Units for 100 Servings 5.2 6. Additional Information
3. Using the chart below, determine how much pasta is needed. Column E
Food Item
Column F
Column G
Column H
Purchase Amount
Elbow Macaroni
18
19.5
= .92 pound
4. Dont forget to round up to the next purchase unit! In the example, you would want to purchase 1 pound elbow macaroni to ensure enough is available for lunch.
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Purchasing Meat/Meat Alternates: You can follow the same process for meat/meat alternates as you do for grains/breads and vegetables and fruits. Only the serving sizes and foods change! 1. Use a chart similar to the grain/bread one to determine the total amount of meat/meat alternate that is needed for lunch. The Food Buying Guide lists meat/meat alternates in 1 ounce servings, so it is necessary, in the example, to determine the total number of 1 ounce servings. Column A
Ages of Children
Column B
Column C
Column D
1 ounce or .25 cup X 5 1.5 ounces or .375 cup X 15 2 ounces or .5 cup X 5 2 ounces or .5 cup X 3 Total amount needed, in ounces or cups .25 (1/4 cups)*
= = = =
5 ounces 22.5 ounces 10 ounces 6 ounces 43.5 ounces
*Only beans measured in cups need to be divided by .25 (1/4 cup).
2. Locate the food in the Food Buying Guide in the form you intend to serve. For ham, look for the listing Pork, Mild Cured (found on pages 1-47, 1-48 and 1-49). See excerpt from the FBG below: Section 1Meat/Meat Alternates 1. Food As 2. Purchase 3. Servings 4. Serving Size Purchased, Unit per per Meal AP Purchase Contribution Unit, EP PORK, MILD CURED, Fully Cooked, chilled or frozen Pork, Mild Cured, Pound 14.2 1.12 oz. ham with Fully Cooked, natural juices chilled or frozen (provides 1 oz. lean Ham cooked meat) With natural juices Boiled Without bone 5. Purchase Units for 100 Servings 7.0 6. Additional Information
1 lb. AP = 0.90 lb. cooked lean meat (Protein Fat Free value of 18.5)
3. Using the chart below, determine how much ham is needed. Column E
Food Item
Column F
Column G
Column H
Purchase Amount
Ham, fully cooked
43.5
14.2
= 3.06 pounds
4. Dont forget to round up to the next purchase unit! In the example, you would want to purchase 4 pounds of ham to ensure enough is available for lunch.
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Calculation Chart Samples

The following sample menus and charts demonstrate the calculations to determine the amounts of food to be purchased for each meal.
Sample Menu
Child meal pattern food components: MONDAY Milk
BREAKFAST
Milk
Vegetable/Fruit/Juice
Peaches
Grains/Breads
Toast
Milk
Milk
Meat/Meat Alternate
Red Beans and Rice
LUNCH
Vegetable or Fruit
Mixed Vegetables
Vegetable or Fruit
Orange Wedges
Grains/Breads
Red Beans and Rice
Select 2 different components:
SNACK
Milk Meat/Meat Alternate Vegetable/Fruit/Juice Grains/Breads
Bananas Graham Crackers
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Sample Breakfast Calculation Chart

Column A
Ages of Children
Column B
Column C
Column D
MILK
1-2 years 3-5 years 6-12 years Staff 4 6 8 8 ounces ounces ounces ounces (1/2 cup) X 5 (3/4 cup) X 15 (1 cup) X 5 (1 cup) X 3 Total amount needed, in ounces 128 ounces of milk (1 gallon) or 32 ounces of milk (1 quart) = = = = 20 ounces 90 ounces 40 ounces 24 ounces 174 ounces 1.36 gallons 1.25 cups 7.5 cups 2.5 cups 1.5 cups 12.75 cups 51 ~ cups 2.5 servings 7.5 servings 5 servings 3 servings 18 servings
VEGETABLES/FRUITS
1-2 years 3-5 years 6-12 years Staff .25 cup (1/4 cup) .5 cup (1/2 cup) .5 cup (1/2 cup) .5 cup (1/2 cup) X 5 X 15 X 5 X 3 Total amount needed, in cups .25 (1/4 cups) = = = =
GRAINS/BREADS
1-2 years 3-5 years 6-12 years Staff .5 serving or .25 cup X 5 .5 serving or .33 cup X 15 1 serving or .75 cup X 5 1 serving or .75 cup X 3 Total amount needed, in servings or cups .5 (1/2 cups)* = = = =
*Only grain/bread items measured in cups need to be divided by .5 (1/2 cup).
Column E
Food Item
Column F
Column G
Column H
Purchase Amount
Peaches Toast
51 18
48.6 16
= 1.05 cans = 1.13 pounds
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Sample Lunch/Supper Calculation Chart

Column A Ages of Children Column B Serving Size by Age Group Multiply Column B by Column C MILK Column C The Number of Children (and Staff) to be Served Column D Total Amount of Component Needed
4 6 8 8
ounces ounces ounces ounces
(1/2 cup) (3/4 cup) (1 cup) (1 cup)
X 5 X 15 X 5 X 3 Total amount needed, in ounces 128 ounces of milk (1 gallon) or 32 ounces of milk (1 quart) X 5 X 15 X 5 X 3 Total amount needed, in cups .25 (1/4 cups) 2*
GRAINS/BREADS
= = = =
20 ounces 90 ounces 40 ounces 24 ounces 174 ounces 1.36 gallons 1.25 cups 7.5 cups 3.75 cups 2.25 cups 14.75 cups 59 ~ cups 29.5~ cups
VEGETABLES/FRUITS
.25 cup (1/4 cup) .5 cup (1/2 cup) .75 cup (3/4 cup) .75 cup (3/4 cup)
= = = =
.5 serving or .25 cup X 5 .5 serving or .25 cup X 15 1 serving or .5 cup X 5 1 serving or .5 cup X 3 Total amount needed, in servings or cups .5 (1/2 cups)**
MEAT/MEAT ALTERNATES
= 1.25 cups = 3.75 cups = 2.5 cups = 1.5 cups 9 cups 18 ~ cups = 1.25 cups = 5.63 cups = 2.5 cups = 1.5 cups 10.88 cups 43.5 ~ cups
1 ounce or .25 cup X 5 1.5 ounces or .375 cup X 15 2 ounces or .5 cup X 5 2 ounces or .5 cup X 3 Total amount needed, in ounces or cups .25 (1/4 cups)***
*Two different vegetbles and/or fruits are required, so total must be divided by 2. **Only grain/bread items measured in cups need to be divided by .5 (1/2 cup). ***Only beans measured in cups need to be divided by .25 (1/4 cup).
Column E Food Item Mixed Vegetables Oranges Rice Kidney Beans
Column F Serving Amount Required (from Column D) 29.5 29.5 18 43.5
Divide Column F by Column G
Column G Servings per Purchase Unit, EP (from Column 3) 36.1 7.02 15 38.9
Column H Purchase Amount
= .82 can = 4.2 pounds = 1.2 pounds = 1.12 cans
40
Sample Snack Calculation Chart

Column A
Ages of Children
Column B
Column C
Column D
MILK
1-2 years 3-5 years 6-12 years Staff 4 4 8 8 ounces ounces ounces ounces (1/2 cup) X (1/2 cup) X (1 cup) X (1 cup) X Total amount needed, in ounces 128 ounces of milk (1 gallon) or 32 ounces of milk (1 quart) = = = =
VEGETABLES/FRUITS
1-2 years 3-5 years 6-12 years Staff .5 cup (1/2 cup) .5 cup (1/2 cup) .75 cup (3/4 cup) .75 cup (3/4 cup) X 5 X 15 X 5 X 3 Total amount needed, in cups .25 (1/4 cups) = 2.5 cups = 7.5 cups = 3.75 cups = 2.25 cups 16 cups 64 ~ cups = 2.5 servings = 7.5 servings = 5 servings = 3 servings 18 servings
GRAINS/BREADS
1-2 years 3-5 years 6-12 years Staff .5 serving or .25 cup X 5 .5 serving or .25 cup X 15 1 serving or .5 cup X 5 1 serving or .5 cup X 3 Total amount needed, in servings or cups .5 (1/2 cups)*
1-2 years 3-5 years 6-12 years Staff .5 ounce or .125 cup X .5 ounce or .125 cup X 1 ounce or .25 cup X 1 ounce or .25 cup X Total amount needed, in ounces or cups .25 (1/4 cups)** = = = =
*Only grain/bread items measured in cups need to be divided by .5 (1/2 cup). **Only beans measured in cups need to be divided by .25 (1/4 cup).
Column E
Food Item
Column F
Column G
Column H
Purchase Amount
Bananas Graham crackers
64 18
5.39 21.3
= 11.87 pounds = .84 pound
41
Quick Reference Guide to Food Buying

(Based on minimum portion sizes for children age 3 to 5)
Does the Food Buying Guide (FBG) seem overwhelming to you? Well, have no fear the Quick Reference Guide is here!
The following food buying charts have taken the math (or guess work!) out of how much food you need to buy when cooking for children in your center. This quick reference is based on Child Care Food Program minimum portion sizes for children age 3 to 5. *Foods have been selected and are arranged from the following food components: vegetables/fruits, grains/breads, and meat/meat alternates. The Quick Reference Guide can assist you in making sure you are purchasing and preparing enough food to qualify for Child Care Food Program reimbursement. Let the quick reference be your guide to food buying by using the following tips:
Find the food item you wish to serve along the left side of the table food items are listed in the way you would purchase them from the store (or food distributor)
Find the number of servings that comes the closest to the number of children you serve for example, if you serve 43 children you would use column 45 remember to always move up not down!
The amount of food you need to purchase is the number listed where the Food Item row and Number of Servings column meet for example, if you serve 43 children and need to know how many fresh apples to buy you would follow the Apples, unpeeled, fresh row over to the 45 column and see that you need 3.1 pounds of apples
To ensure you will have enough 1/4 cup servings of fresh apples you would need to purchase at least 3 1/2 pounds of fresh apples (4 pounds would be better because it would provide extra for those children who may want a little more than the minimum meal pattern requirement!)
Purchase amounts for 6 to 12 year olds can be easily adjusted by doubling purchase amounts for vegetables/fruits and grains/breads. For meat/meat alternate you would divide the purchase amount by 3, then add this to the purchase amount listed (for example, if you serve 43, 6 to 12 year old children and need to know how much boneless, skinless, chicken breast to purchase you would take the 6.1 pounds divide by 3 (which equals 2), then add 2 to 6.1 which equals 8.1 pounds. So to ensure you will have enough 2 ounce cooked portions of chicken, you will need to purchase at least 8 1/2 pounds of chilcken.
If you serve a lot of 1 and 2 year olds, just half the purchase amounts for vegetables/fruits, (grains/breads stays the same). For meat/meat alternate you would divide the purchase amount by 3, then subtract this from the purchase amount listed.
*Note: Milk is not included in the Quick Reference Guide to Food Buying since all milk comes in liquid form and can be easily converted to quarts or gallons. If foods are not listed in the Quick Reference to Food Buying, it will be necessary to use the Food Buying Guide (FBG) to determine the amount of food to buy.
Dont let the Food Buying Guide (FBG) overwhelm you anymore be sure to attend the next Nutrition and Menu Planning workshop in your area to learn how to use this valuable tool!
42
Vegetables/Fruits:
5
.4 .2 .4 .5 .2 .4 1 lb .2 can .9 can .2 can 1.1 cans .5 lb .2 can .8 can .2 can 1 can .5 lb .2 can .9 can .2 can .4 can .5 lb .2 can .8 can .2 .6 .3 .9 lb lb lb lb .4 lb 1.1 lbs .5 lb 1.8 lbs 1.5 cans 2.2 cans .6 lb 1.6 lbs .7 lb 2.7 lbs .9 lb .3 can 1.8 can .3 can .7 can 1 lb .3 can 1.3 lbs .4 can 2.7 cans .4 can 1 can 1.4 lbs .4 can 1.8 lbs .6 can 3.6 cans .5 can 1.3 cans 1.9 lbs .5 can 2.9 cans .7 lb 2.1 lbs .9 lb 3.5 lbs 2 cans 3 cans 4 cans 5 cans 2.2 lbs .7 can 4.5 cans .6 can 1.6 cans 2.3 lbs .6 can 3.6 cans .9 lb 2.7 lbs 1.1 lbs 4.4 lbs .3 can .4 can .5 can .6 can 1.5 cans 2.3 cans 3 cans 3.8 cans 4.5 cans .7 can 6 cans 2.6 lbs .8 can 5.4 cans .8 can 2 cans 2.8 lbs .7 can 4.3 cans 1.1 3.2 1.4 5.3 lbs lbs lbs lbs .9 lb .3 can 1.4 lbs .4 can 1.8 lbs .5 can 2.3 lbs .6 can 2.7 lbs .8 can 2.1 cans 3.1 cans 4.1 cans 5.1 cans 6.2 cans 7.2 cans 3.2 lbs .9 can 5.3 cans .8 can 7 cans 3.1 lbs .9 can 6.3 cans .9 can 2.3 cans 3.3 lbs .8 can 5 cans 1.3 3.7 1.6 6.2 lbs lbs lbs lbs 1.9 lbs .4 can 1.7 cans .3 can 2.8 lbs .6 can 2.6 cans .4 can 3.8 lbs .8 can 3.4 cans .6 can 4.7 lbs .9 can 4.3 cans .7 can 5.6 lbs 1.1 cans 5.1 cans .8 can 6.5 lbs 1.3 cans 6 cans 1 can 7.5 1.5 6.8 1.1 lbs cans cans cans 8.2 cans 3.6 lbs 1 can 6 cans .9 can 8 cans 3.5 lbs 1.1 cans 7.2 cans 1 can 2.6 cans 3.7 lbs .9 can 5.7 cans 1.4 lbs 4.2 lbs 1.8 lbs 7 lbs 8.4 lbs 1.7 cans 7.7 cans 1.2 cans 9.2 cans 4.1 lbs 1.1 cans 6.8 cans 1 can 9 cans 3.9 lbs 1.2 cans 8.1 cans 1.1 cans 2.9 cans 4.2 lbs 1 can 6.4 cans 1.6 lbs 4.7 lbs 2 lbs 7.9 lbs lb can can lb can can .7 .3 .8 .9 .3 .8 lb can can lb can can 1.1 lbs .4 can 1.2 cans 1.3 lbs .4 can 1.2 cans 1.4 lbs .5 can 1.6 cans 1.7 lbs .5 can 1.6 cans 1.7 lbs .6 can 2 cans 2.2 lbs .6 can 1.9 cans 2.1 lbs .7 can 2.4 cans 2.6 lbs .7 can 2.3 cans 2.4 lbs .8 can 2.8 cans 3 lbs .8 cab 2.7 cans 2.8 lbs .9 can 3.2 cans 3.4 lbs .9 can 3.1 cans 3.1 lbs 1 can 3.6 cans 3.8 lbs 1 can 3.5 cans
cup = 1 serving
25 Number of Servings: 30 35 40 45 50
3.4 lbs 1.1 cans 4 cans 4.3 lbs 1.1 cans 3.8 cans 9.3 lbs 1.8 cans 8.5 cans 1.4 cans 10.2 cans 4.5 lbs 1.2 cans 7.5 cans 1.2 cans 10 cans 4.4 lbs 1.3 cans 9 cans 1.2 cans 3.2 cans 4.6 lbs 1.1 cans 7.1 cans 1.8 5.3 2.2 8.8 lbs lbs lbs lbs
Food Item:
10
15
20
Apples, unpeeled, fresh Applesauce, canned, No. 10 can Applesauce, canned, No 2 can Apricots, fresh Apricots, halves, canned, No. 10 can Apricots, halves, canned, No. 2 can Bananas, unpeeled, fresh Beans, Black, canned, No. 10 can Beans, Black, canned, No. 300 can Beans, Black Eyed (or Peas), canned, No. 10 can Beans, Black Eyed (or Peas), canned, No. 300 can Beans, Black Eyed (or Peas), frozen Beans, Garbonzo (or Chickpeas), canned, No. 10 can Beans, Garbonzo (or Chickpeas), canned, No. 300 can Beans, Green, cut, canned, No. 10 can Beans, Green, cut, canned, No. 300 can Beans, Green, cut, frozen Beans, Kidney, canned, No. 10 can Beans, Kidney, canned, No. 300 can Beans, Lima, canned, No. 10 can Beans, Lima, canned, No. 2 can Beans, Lima, baby, frozen Beans, Baked or Refried, canned, No. 10 can Beans, Baked or Refried, canned, No. 300 can Broccoli, florets, fresh Broccoli, cut, frozen Cabbage, Red, shredded, fresh Cantaloupe, fresh, 5 inch diameter
43
Vegetables/Fruits:
5
.4 lb .2 can 1 can .6 lb .3 lb .6 lb .5 lb .2 can .2 can 1.4 cans .6 lb .2 can .9 can .5 lb .5 lb .2 can .4 can 1.1 lbs .3 can .4 jug .1 box .5 can .5 lb .2 lb .6 lb .6 lb .6 lb .8 lb .7 lb 1 lb .2 can .4 can .2 can .4 can .2 can 1 lb .9 lb .3 can .8 can 2.1 lbs .5 can .7 jug .2 box .9 can 1 lb .4 lb 1.2 lbs 1.1 lbs 1.1 lbs 1.5 lbs 1.4 lbs 1.9 lbs .3 can .8 can .3 can .8 can .3 can 1.4 lbs 1.3 lbs .4 can 1.2 cans 3.1 lbs .7 can 1 jug .3 box 1.3 cans 1.4 lbs .6 lb 1.8 lbs 1.6 lbs 1.7 lbs 2.2 lbs 2.1 lbs 2.8 lbs .4 can 1.2 cans .4 can 1.2 cans .5 can 1.9 lbs 1.7 lbs .5 can 1.6 cans 4.1 lbs .9 can 1.3 jugs .4 box 1.7 cans 1.9 lbs .8 lb 2.3 lbs 2.1 lbs 2.2 lbs 2.9 lbs 2.8 lbs 3.8 lbs .5 can 1.6 cans .5 can 1.6 cans .6 can 2.3 lbs 2.1 lbs .5 can 2 cans 5.2 lbs 1.1 cans 1.6 jugs .4 box 2.1 cans 2.4 lbs 1 lb 2.9 lbs 2.6 lbs 2.8 lbs 3.6 lbs 3.5 lbs 4.7 lbs .6 can 2 cans .6 can 2 cans .7 can 2.8 lbs 2.5 lbs .7 can 2.4 cans 6.2 lbs 1.4 cans 1.9 jugs .5 box 2.5 cans 2.8 lbs 1.2 lbs 3.5 lbs 3.1 lbs 3.3 lbs 4.3 lbs 4.2 lbs 5.6 lbs .7 can 2.4 cans .7 can 2.3 cans .9 can 1.8 cans 2.7 cans 3.6 cans 4.5 cans 5.3 cans 6.2 cans 3.2 lbs 2.9 lbs .8 can 2.8 cans 7.2 lbs 1.6 cans 2.2 jugs .6 box 3 cans 3.3 lbs 1.4 lbs 4 lbs 3.7 lbs 3.9 lbs 5 lbs 4.8 lbs 6.5 lbs .8 can 2.7 cans .8 can 2.7 cans 1 can .4 can 2.8 cans 1.1 lbs .3 can .6 can 4.1 cans 1.7 lbs .4 can .8 can 5.5 cans 2.2 lbs .6 can 1 can 6.9 cans 2.8 lbs .7 can 1.2 can 8.2 cans 3.3 lbs .8 can 1.3 cans 9.6 cans 3.9 lbs .9 can 1.5 cans 10.9 cans 4.4 lbs 1.1 cans 7.1 cans 3.7 lbs 3.3 lbs .9 can 3.2 cans 8.2 lbs 1.8 cans 2.5 jugs .7 box 3.4 cans 3.8 lbs 1.6 lbs 4.6 lbs 4.2 lbs 4.4 lbs 5.7 lbs 5.5 lbs 7.5 lbs .9 can 3.1 cans .9 can 3.1 cans 1.1 cans 1.7 cans 12.3 cans 4.9 lbs 1.2 cans 8 cans 4.1 lbs 3.7 lbs 1 can 3.6 cans 9.2 lbs 2 cans 2.9 jugs .8 box 3.8 cans 4.2 lbs 1.8 lbs 5.2 lbs 4.7 lbs 5 lbs 6.5 lbs 6.2 lbs 8.4 lbs 1 can 3.5 cans 1 can 3.5 cans 1.3 cans .8 lb .3 can 2 cans 1.1 lbs .6 lb 1.1 lbs .9 lb .3 can 1.2 lbs .5 can 2.9 cans 1.6 lbs .9 lb 1.7 lbs 1.3 lbs .4 can 1.6 lbs .6 can 3.9 cans 2.1 lbs 1.1 lbs 2.2 lbs 1.7 lbs .5 can 2 lbs .7 can 4.9 cans 2.6 lbs 1.4 lbs 2.8 lbs 2.1 lbs .6 can 2.4 lbs .9 can 5.8 cans 3.1 lbs 1.7 lbs 3.3 lbs 2.5 lbs .7 can 2.8 lbs 1 can 6.8 cans 3.6 lbs 2 lbs 3.9 lbs 2.9 lbs .8 can 3.2 lbs 1.1 cans 7.7 cans 4.1 lbs 2.2 lbs 4.4 lbs 3.3 lbs .9 can 3.5 lbs 1.3 cans 8.7 cans 4.6 lbs 2.5 lbs 4.9 lbs 3.7 lbs 1 can
cup = 1 serving
3.9 lbs 1.4 cans 9.7 cans 5.1 lbs 2.8 lbs 5.5 lbs 4.1 lbs 1.1 cans 1.9 cans 13.7 cans 5.5 lbs 1.3 cans 8.9 cans 4.6 lbs 4.1 lbs 1.1 cans 4 cans 10.3 lbs 2.2 cans 3.2 jugs .8 box 4.2 cans 4.7 lbs 1.9 lbs 5.7 lbs 5.2 lbs 5.5 lbs 7.2 lbs 6.9 lbs 9.3 lbs 1.1 cans 3.9 cans 1.1 cans 3.9 cans 1.4 cans
Food Item
10
15
20
Carrots, baby, fresh Carrots, sliced, canned, No. 10 can Carrots, sliced, canned, No. 300 can Carrots, sliced, frozen Cauliflower, florets, fresh Cauliflower, frozen Celery, fresh Cherries, pitted, packed with water, canned, No. 10 can Collard Greens, canned, No. 10 can Collard Greens, canned, No 300 can Collard Greens, chopped, frozen Corn, whole kernel, liquid packed, canned, No. 10 can Corn, whole kernel, liquid packed, canned, No. 300 can Corn, whole kernel, frozen Cucumbers, sliced, fresh Fruit, mixed, canned, No. 10 can Fruit, mixed, canned, No. 2 can Honeydew, whole, fresh Juice, canned, No. 3 can Juice, 32 oz. jug Juice, concentrate, 32 oz. box Juice, concentrate, 6 oz. can Kiwi, halves, fresh Lettuce, salad mix, fresh Nectarines, fresh, 2 inch diameter Okra, whole, fresh Okra, cut, frozen Oranges, 125 count, whole, fresh Oranges, Mandarin, canned Peaches, medium, whole, fresh Peaches, sliced, canned, No. 10 can Peaches, sliced, canned, No. 2 can Pears, diced, canned, No. 10 can Pears, diced, canned, No. 2 can Peas, Green, canned, No. 10 can
44
Vegetables/Fruits:
5
1.1 cans .6 lb .2 can .5 lb .4 lb .1 can .9 lb .5 lb .2 can .6 lb .1 lb .4 lb .7 lb .8 lb .4 lb .4 lb .4 lb .5 can .2 can 1.3 cans .9 lb .2 can .8 lb .5 lb .7 lbs .8 lbs .2 can 1 can .6 lbs .6 lbs 2 cans 1.2 lbs 1.2 lbs 1.6 lbs .3 can 2.3 lbs .5 can 3 cans 1.8 lbs 1.8 lbs 1.5 lbs 1 lb 1.4 lbs 2.2 lbs 1.5 lbs 2.1 lbs 2.9 lbs 2 lbs 2.8 lbs 3.1 lbs .6 can 3.9 cans 2.4 lbs 2.3 lbs 3.6 lbs 2.4 lbs 3.5 lbs 3.8 lbs .8 can 4.9 cans 3 lbs 2.9 lbs 1.5 lbs .8 lb .7 lb .8 lb .9 can .4 can 2.6 cans 1.8 lbs .4 can 2.2 lbs 1.2 lbs 1 lb 1.2 lbs 1.4 cans .6 can 3.9 cans 2.7 lbs .6 can 2.9 lbs 1.6 lbs 1.4 lbs 1.6 lbs 1.8 cans .8 can 5.2 cans 3.6 lbs .8 can 3.6 lbs 2 lbs 1.7 lbs 2 lbs 2.2 cans 1 can 6.4 cans 4.5 lbs 1 can 1.3 lbs 2 lbs 2.6 lbs 3.3 lbs 3.9 lbs 4.3 lbs 2.4 lbs 2 lbs 2.4 lbs 2.7 cans 1.2 cans 7.7 cans 5.4 lbs 1.2 cans 4.3 lbs 2.9 lbs 4.2 lbs 4.6 lbs .9 can 5.9 cans 3.6 lbs 3.5 lbs .7 lb 1 lb 1.3 lbs 1.6 lbs 1.9 lbs .2 lb .3 lb .4 lb .5lb .6 lb .7 lb 2.2 lbs 4.6 lbs 5 lbs 2.8 lbs 2.3 lbs 2.8 lbs 3.1 cans 1.4 cans 9 cans 6.3 lbs 1.4 cans 5 lbs 3.4 lbs 4.9 lbs 5.4 lbs 1.1 cans 6.8 cans 4.2 lbs 4.1 lbs .8 lb 2.5 lbs 5.2 lbs 5.7 lbs 3.2 lbs 2.7 lbs 3.2 lbs 3.5 cans 1.6 cans 10.3 cans 7.2 lbs 1.6 cans 5.8 lbs 3.9 lbs 5.5 lbs 6.1 lbs 1.2 cans 7.8 cans 4.7 lbs 4.6 lbs .9 lb 2.8 lbs 5.9 lbs 6.4 lbs 3.6 lbs 3 lbs 3.6 lbs 4 cans 1.8 cans 11.6 cans 8.1 lbs 1.7 cans 6.5 lbs 4.3 lbs 6.2 lbs 6.9 lbs 1.4 cans 8.8 cans 5.3 lbs 5.2 lbs 2.1 cans 1.1 lbs .3 can 1 lb .7 lb .2 can 1.8 lbs 1 lb .3 can 1.2 lbs 3.1 cans 1.6 lbs .4 can 1.4 lbs 1.1 lbs .3 can 2.7 lbs 1.5 lbs .4 can 1.7 lbs 4.1 cans 2.1 lbs .5 can 1.9 lbs 1.4 lbs .4 can 3.6 lbs 1.9 lbs .5 can 2.3 lbs 5.1 cans 2.7 lbs .7 can 2.3 lbs 1.8 lbs .5 can 4.5 lbs 2.4 lbs .6 can 2.9 lbs 6.1 cans 3.2 lbs .8 can 2.8 lbs 2.1 lbs .6 can 5.4 lbs 2.9 lbs .7 can 3.4 lbs 7.1 cans 3.7 lbs .9 can 3.3 lbs 2.4 lbs .7 can 6.3 lbs 3.3 lbs .8 can 4 lbs 8.1 cans 4.2 lbs 1 can 3.7 lbs 2.8 lbs .8 can 7.2 lbs 3.8 lbs .9 can 4.5 lbs 9.1 cans 4.7 lbs 1.1 cans 4.2 lbs 3.1 lbs .9 can 8.1 lbs 4.3 lbs 1 can 5.1 lbs
cup = 1 serving
10.2 cans 5.3 lbs 1.3 cans 4.6 lbs 3.5 lbs 1 can 9 lbs 4.7 lbs 1.1 cans 5.7 lbs 1 lb 3.1 lbs 6.5 lbs 7.1 lbs 4 lbs 3.3 lbs 4 lbs 4.4 cans 2 cans 12.8 cans 9 lbs 1.9 cans 7.2 lbs 4.8 lbs 6.9 lbs 7.6 lbs 1.5 cans 9.7 cans 5.9 lbs 5.8 lbs
Food Item
10
15
20
Peas, Green, canned, No. 300 can Peas, Green, frozen Peas & Carrots, canned, No. 10 can Peas & Carrots, frozen Peppers, Bell, strips, fresh Pineapple, tidbit, canned, No. 10 can Plantains, ripe, fresh Plums, fresh, 2 inch diameter Plums, no pits, canned, No. 10 can Potatoes, White or Russet, no skin, cooked, diced Potatoes, dehydrated, flakes or granules Potatoes, French fries, crinkle cut, frozen Potatoes, hash browns, diced, frozen Potatoes, patty, 2.25 oz portion Potatoes, rounds, frozen Radishes, sliced, without tops, fresh Raisins Soup, condensed, canned, No. 3 can Spinach, canned, No. 10 can Spinach, canned, No. 300 can Spinach, chopped, frozen Squash, Summer, canned, No. 10 can Squash, Summer, sliced, frozen Strawberries, whole, fresh Strawberries, unsweetened, sliced, frozen Sweet potatoes, whole, fresh Sweet potatoes, cut, canned, No. 10 can Sweet potatoes, cut, canned, No. 300 can Tomatoes, sliced, fresh Tomatoes, diced, fresh
45
Vegetables/Fruits:
5
.2 can .8 can .1 can .8 can .2 can 1.1 cans .7 lb .5 lb .9 lb .7 lb 1.7 lbs 1.3 lbs 2.5 lbs 1.9 lbs 3.3 lbs 2.5 lbs 4.1 lbs 3.2 lbs 5 lbs 3.8 lbs 1.3 lbs 1 lb 1.9 lbs 1.5 lbs 2.5 lbs 1.9 lbs 3.1 lbs 2.4 lbs 3.8 lbs 2.9 lbs 4.4 lbs 3.4 lbs 5.8 lbs 4.4 lbs 2.2 cans 3.3 cans 4.4 cans 5.4 cans 6.5 cans 7.6 cans .3 can .5 can .6 can .7 can .9 can 1 can 1.2 cans 8.7 cans 5 lbs 3.8 lbs 6.6 lbs 5 lbs .2 can 1.5 cans .3 can 2.2 cans .4 can 3 cans .5 can 3.7 cans .6 can 4.4 cans .7 can 5.2 cans .8 can 5.9 cans 1.5 cans 2.2 cans 2.9 cans 3.6 cans 4.3 cans 5.1 cans 5.8 cans 6.5 cans .9 can 6.6 cans 1.3 cans 9.7 cans 5.6 lbs 4.3 lbs 7.4 lbs 5.6 lbs .3 can .4 can .5 can .6 can .7 can .8 can .9 can 1 can
cup = 1 serving
1.1 cans 7.2 cans 1 can 7.3 cans 1.4 cans 10.8 cans 6.2 lbs 4.8 lbs 8.2 lbs 6.3 lbs
Food Item
10
15
20
Tomatoes, diced, canned, No. 10 can Tomatoes, diced, canned, No. 300 can Tomato, Sauce, canned, No. 10 can Tomato, Sauce, canned, No. 300 can Vegetables, Mixed, canned, No. 10 can Vegetables, Mixed, canned, No. 300 can Vegetables, Mixed, frozen Vegetables, Mixed, with broccoli, frozen Watermelon, whole, fresh Yucca, whole, fresh
Grains/Breads:
5
.2 lb .2 lb .2 lb .1 lb .2 lb .2 lb .2 lb .2 lb .3 lb .3 lb .2 lb .2 lb .2 lb .2 lb .5 lb .4 lb .3 lb .3 lb .2 lb .3 lb .4 lb .3 lb .3 lb .5 lb .6 lb .4 lb .4 lb .4 lb .3 lb .9 lb .5 lb .5 lb .4 lb .3 lb .4 lb .5 lb .4 lb .4 lb .8 lb .9 lb .6 lb .5 lb .6 lb .4 lb 1.3 lbs .7 lb .6 lb .5 lb .4 lb .5 lb .7 lb .6 lb .5 lb 1 lb 1.2 lbs .7 lb .7 lb .8 lb .5 lb 1.7 lbs
1/3 cup, 1/4 cup or 1/2 slice = 1 serving

15 20 Number of Servings: 25 30 35
.8 lb .8 lb .6 lb .5 lb .6 lb .8 lb .7 lb .7 lb 1.2 lbs 1.5 lbs .9 lb .9 lb .9 lb .7 lb 2.1 lbs 1 lb .9 lb .7 lb .6 lb .7 lb 1 lb .8 lb .8 lb 1.5 lbs 1.8 lbs 1.1 lbs 1 lb 1.1 lbs .8 lb 2.5 lbs 1.1 lbs 1.1 lbs .8 lb .7 lb .8 lb 1.1 lbs .9 lb .9 lb 1.7 lbs 2 lbs 1.3 lbs 1.2 lbs 1.3 lbs .9 lb 3 lbs
Food Item:
10
40
1.3 lbs 1.2 lbs .9 lb .8 lb .9 lb 1.3 lbs 1.1 lbs 1 lb 1.9 lbs 2.3 lbs 1.4 lbs 1.4 lbs 1.5 lbs 1 lb 3.4 lbs
45
1.5 lbs 1.3 lbs 1 lb .9 lb 1 lb 1.4 lbs 1.2 lbs 1.2 lbs 2.2 lbs 2.6 lbs 1.6 lbs 1.5 lbs 1.7 lbs 1.1 lbs 3.8 lbs
50
1.6 lbs 1.5 lbs 1.2 lbs 1 lb 1.1 lbs 1.6 lbs 1.3 lbs 1.3 lbs 2.4 lbs 2.9 lbs 1.8 lbs 1.7 lbs 1.8 lbs 1.3 lbs 4.2 lbs
Bread, sliced, fresh Chow Mein Noodles Corn Grits, quick, dry Cornmeal, dry Oats, rolled, quick, dry Graham Crackers Pasta, elbow macaroni, dry Pasta, egg noodles, dry Pasta, spaghetti, dry Rice, brown, long grain, regular, dry Rice, brown, long grain, instant, dry Rice, white, long grain, regular, dry Rice, white, long grain, instant, dry Saltines Taco, Tostada shells, dozen
46
Meat/Meat Alternates: 1 ounces or 3/8 cup beans= 1 serving

5
.3 can 1.3 cans .2 can 1.1 cans .7 lb .5 lb 1 lb .7 lb 1 lb 1 lb .4 can .5 .3 .7 .5 .5 .1 .3 .7 .8 .6 lb .2 can .3 can 1.2 lbs 1.8 lbs .5 can 2.3 lbs .6 can lb doz lb lb lb can jar lb lb 1 lb .5 doz 1.3 lbs 1 lb 1 lb .2 can .6 jar 1.4 lbs 1.6 lbs 1.5 lbs .7 doz 1.9 lbs 1.5 lbs 1.5 lbs .3 can .8 jar 2.1 lbs 2.7 lbs 1.9 lbs .9 dpz 2.5 lbs 2 lbs 1.9 lbs .4 can 1.1 jars 2.7 lbs 3.1 lbs .8 can 1.1 cans 1.5 cans 1.9 cans 2.4 lbs 1.1 doz 3.2 lbs 2.5 lbs 2.4 lbs .4 can 1.4 jars 3.4 lbs 3.8 lbs 2.9 lbs .8 can 1.9 lbs 2.8 lbs 3.7 lbs 4.6 lbs 2 lbs 2.9 lbs 3.9 lbs 4.8 lbs 5.8 lbs 5.5 lbs 2.2 cans 2.9 lbs 1.3 doz 3.8 lbs 3 lbs 2.9 lbs .5 can 1.6 jars 4.1 lbs 4.6 lbs 3.5 lbs .9 can 1.4 lbs 2.1 lbs 2.7 lbs 3.4 lbs 4.1 lbs 1.9 lbs 2.9 lbs 3.8 lbs 4.7 lbs 5.7 lbs 6.6 lbs 4.7 lbs 6.8 lbs 6.4 lbs 2.6 cans 3.4 lbs 1.5 doz 4.4 lbs 3.5 lbs 3.4 lbs .6 can 1.9 jars 4.7 lbs 5.3 lbs 4.1 lbs 1.1 cans 1 lb 1.5 lbs 1.9 lbs 2.4 lbs 2.9 lbs 3.4 lbs 1.4 lbs 2.1 lbs 2.7 lbs 3.4 lbs 4.1 lbs 4.7 lbs 5.4 lbs 3.8 lbs 7.6 lbs 5.4 lbs 7.7 lbs 7.3 lbs 2.9 cans 3.8 lbs 1.7 doz 5 lbs 4 lbs 3.8 lbs .7 can 2.1 jars 5.4 lbs 6.1 lbs 4.6 lbs 1.2 cans 2.2 cans 3.2 cans 4.3 cans 5.3 cans 6.4 cans 7.5 cans 8.5 cans .4 can .5 can .7 can .8 can 1 can 1.1 cans 1.3 cans 2.6 cans 3.9 cans 5.1 cans 6.4 cans 7.7 cans 8.9 cans 10.2 cans 11.5 cans 1.4 cans 9.6 cans 6.1 lbs 4.3 lbs 8.5 lbs 6.1 lbs 8.7 lbs 8.2 lbs 3.3 cans 4.3 lbs 1.9 doz 5.7 lbs 4.5 lbs 4.3 lbs .7 can 2.4 jars 6.1 lbs 6.9 lbs 5.2 lbs 1.4 cans .6 can .9 can 1.1 cans 1.4 cans 1.7 cans 1.9 cans 2.2 cans 2.5 cans
Food Item:
10
15
20
Number of Servings: 25 30 35 40 45 50
2.8 cans 12.7 cans 1.6 cans 10.6 cans 6.8 lbs 4.8 lbs 9.4 lbs 6.8 lbs 9.6 lbs 9.1 lbs 3.7 cans 4.8 lbs 2.1 doz 6.3 lbs 5 lbs 4.8 lbs .8 can 2.7 jars 6.8 lbs 7.6 lbs 5.8 lbs 1.5 cans
Beans, Black, canned, No. 10 can Beans, Black, canned, No. 300 can Beans, Baked or Refried, No. 10 can Beans, Baked or Refried, No. 300 can Beef, Ground, fresh or frozen, 30% fat Cheese, American, Cheddar, Mozzarella, or Swiss Cheese, Cottage, Processed or Ricotta Chicken, Breast, boneless and skinless Chicken, Drumstick, with bone and skin Chicken, Thigh, with bone and skin Chicken, boned with broth, No. 2 can Chicken, cooked, diced or pulled Eggs, large, whole Frankfurters, 8 per pound Frankfurters, 10 per pound Lunch Meat Peanut Butter, No. 10 can Peanut Butter, 32 oz jar Pork, Sausage, fresh or frozen Pork, Sausage, fresh or frozen, Italian style Pork, Ham, fully cooked, chilled or frozen, boneless Seafood, Tuna, chunk style, 66 oz. can
47
Meat/Meat Alternates: 1 ounces or 3/8 cup beans= 1 serving

5
1.5 cans .9 lb .7 lb .5 lb 1 lb 1.4 lbs 1 lb 1.9 lbs 2.1 lbs 1.5 lbs 2.9 lbs 2.7 lbs 1.9 lbs 3.8 lbs 3.4 lbs 2.4 lbs 4.7 lbs 4.1 lbs 2.9 lbs 5.7 lbs 4.7 lbs 3.4 lbs 6.6 lbs 5.4 lbs 3.8 lbs 7.6 lbs 6.1 lbs 4.3 lbs 8.5 lbs 1.8 lbs 2.7 lbs 3.6 lbs 4.5 lbs 5.4 lbs 6.2 lbs 7.1 lbs 8 lbs 2.9 cans 4.3 cans 5.8 cans 7.2 cans 8.6 cans 10 cans 11.5 cans 12.9 cans
Food Item
10
15
20
Number of Servings: 25 30 35 40 45 50
14.3 cans 8.9 lbs 6.8 lbs 4.8 lbs 9.4 lbs
Seafood, Tuna, canned, chunk style, 6 oz can Turkey, Whole, fresh or frozen with skin Turkey, Ground, fresh or frozen Turkey, cooked, diced or pulled Yogurt, 32 oz container
48
Using the Quick Reference Guide

Using the menu below and the Quick Reference Guide, determine how much of each food item you will need to purchase for 38 children ages 3 to 5. Baked Chicken Brown Rice Peas & Carrots Peaches Milk
Food Item Chicken, Drumstick (with bone and skin) Rice, brown, long grain (instant, dry) Peas & Carrots, frozen Peaches, sliced, canned (No. 10)
Amount to Buy
Determine how many pounds of chicken drumsticks you will need to purchase for 38 children ages 6 to 12: 7.7 3 = 7.7 + 2.6 = Food Item Chicken, Drumstick (with bone and skin) Amount to Buy
Determine how many pounds of chicken drumsticks you will need to purchase for 38 children ages 1 to 2: 7.7 3 = 7.7 2.6 = Food Item Chicken, Drumstick (with bone and skin) Amount to Buy
49
Frequently Asked Questions
50
Frequently Asked Questions

1. How does USDA determine whether a food is creditable? The following factors are considered when determining whether a food is creditable: nutrient content, function in a meal, regulations governing the Child Nutrition Programs (on quantity requirements and/or by definition), FDA Standards of Identity, USDA standards for meat and meat products, and administrative policy decisions on the crediting of particular foods. 2. Can I serve water as the beverage at snack time? Yes, water can and should be offered as a beverage in addition to the required two snack components. Children need to be offered water throughout the day. 3. How can I tell if juice is 100% full strength juice? The label will state juice, full strength juice, single strength juice, 100% juice, reconstituted juice, juice from concentrate or juice concentrate. Juices described using the words cocktail, beverage, or drink are not 100% juice. The words natural or organic do not indicate if the juice is 100% strength. 4. What is blended juice? There are 100% juice blends or juice drinks/beverages that are labeled by the primary flavored juice as opposed to the primary volume juice. For example, a juice blend of white grape, apple, pear, and raspberry juice may be labeled as Raspberry Juice Blend, which leads the purchaser to assume that raspberry juice is the primary ingredient when actually only 10% of the blend is raspberry juice. Manufacturers are increasingly using certain blend juices as a base for many juice drinks and juice drink products. By not paying attention to the ingredients on labels, it is possible to serve the same juice every day, with the only difference being color and flavor. 5. Is a vegetarian diet OK for kids? A well-planned vegetarian diet can supply all the nutrients that children need for their growth and energy needs. However, those who follow a vegan diet that excludes all meats, poultry, fish, eggs and dairy foods need to be especially cautious about consuming good sources of Vitamins B12 and D. Eating foods with enough calcium, iron, and zinc also needs special attention. Whole grain foods, fortified cereals and soy milk, and green, leafy vegetables are very important foods for vegans. 6. What is the difference between butter and margarine? Both margarine and butter get 100% of their calories from fat. Butter is a fat made from milk. Margarine is made from vegetable oil. Hydrogenation is the process of making it solid. Margarine may be liquid, soft or stick and has variations in the level of saturated, monosaturated, polyunsaturated and trans fatty acids. Both butter and margarine supply the same number of calories per serving.
51
Appendix
52
Child Care Food Program Medical Statement for Children with Disabilities and Special Dietary Conditions
Childs Name: _______________________________________ Date: _________________________
Name and Address of Child Care Center: __________________________________________________________ ___________________________________________________________________________________________ Dear Parent/Guardian and Recognized Medical Authority: This child care center participates in the Child Care Food Program (CCFP) and must serve meals and snacks meeting the CCFP requirements. Food substitutions must be made for children with a physical or mental disability when supported by a physicians statement. Food substitutions may also be made for children with special dietary conditions (unrelated to a disability) when supported by a statement signed by a physician, physicians assistant, nurse practitioner (ARNP), or registered dietitian. When supported by this documentation, the meal is not required to meet the meal pattern. Please return this completed form to the child care center. If you have any questions, please contact me at ________________________________________. Child Care Center Phone Number Sincerely: ________________________________________________ Child Care Center Director
A recognized medical authority must complete the following information. 1. Does the child identified above have a disability? A disability is defined as a physical or mental impairment which substantially limits one or more major life activities.
Yes If yes: a. State and describe the disability. __________________________________________________ b. How does the disability restrict the diet? ____________________________________________ ____________________________________________________________________________ c. What major life activity is affected? ________________________________________________ No If no: Identify the medical condition (unrelated to a disability) that restricts the childs diet. _______________________________________________________________________________ 2. List any food(s) to be omitted from the childs diet. ________________________________________________________________________________________ 3. List any food(s) to be substituted. ________________________________________________________________________________________ 4. Describe any textural modification required. ________________________________________________________________________________________ __________________________________________________ Signature of Physician or Recognized Medical Authority (For a disability, a physician must sign) __________________________________________________ Printed Name ______________________________ Date
I-015-0
53
Vegetable and Fruit Sources of Vitamins A and C

Below are good sources of Vitamins A and C that children need to have included in their diets daily and weekly. These are not the only nutrients that children need by any means, but the foods containing these two nutrients usually contain other essential nutrients that are needed by growing young bodies.
Include at least twice a week

Meal Component Good (10-24% of RDA)
Apricots, canned, juice pack, 2 halves Apricots, dried, uncooked, 5 halves Cherries, red sour, fresh, cup pitted Mandarin orange sections, cup Melon balls, cantaloupe or honeydew, cup Nectarine, medium Papaya, cup Plums, canned, juice pack, cup Prunes, dried, cooked, cup Watermelon, 1 cup Broccoli, cooked, cup Chicory greens, raw, cup Collards, cooked, cup Escarole, cooked, cup Mustard greens, cooked, cup Plantain, cooked, Medium Pumpkin, cooked, cup Romaine lettuce, cup Swiss chard, cooked, cup Tomato juice, paste, or puree, cup
Vitamin A
Better (25-39% of RDA)

Apricots, dried, cooked, unsweetened, cup Cantaloupe, diced, cup
Best (40% or more of RDA)

Mango, raw, medium
Fruits
Vegetables
Beet greens, cooked, cup Bok choy, cooked, cup Carrots, raw or cooked, cup Dandelion greens, cooked, cup Kale, cooked, cup Peas and carrots, cooked, cup Peppers, sweet red, raw, small Spinach, cooked, cup Squash, winter, acorn, butternut, cup Sweet potato, medium Turnip greens, cooked, cup
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Include daily
Meal Component Good (10-24% of RDA)
Apple, raw, medium Banana, medium Blueberries, raw, cup Kumquat, 1 fruit Nectarine, medium Peach, fresh, raw, medium Pear, medium Pineapple, fresh or canned, cup Plum, raw, medium
Vitamin C
Better (25-39% of RDA)

Blackberries, raw, cup Honeydew, cup Papaya, cup Pineapple juice, canned, 3/8 cup Raspberries, cup Watermelon, cup
Best (40% or more of RDA)

Cantaloupe, cup Grapefruit, medium Grapefruit juice, cup Grapefruit-orange juice, cup Grapefruit or orange sections, cup Guava, raw, cup Kiwi, medium Mandarin orange sections, cup Mango, medium Orange, medium Orange juice, 3/8 cup Peach, frozen, cup Pineapple-grapefruit juice, 3/8 cup Pineapple-orange juice, 3/8 cup Strawberries, cup Tangelo, medium Tangerine, medium Tangerine juice, cup Asparagus, cooked, cup Broccoli, raw or cooked, cup Brussel sprouts, cooked, cup Cabbage, red, raw or cooked, cup Cauliflower, raw or cooked, cup Chili peppers, cooked, cup Kale, cooked, cup Kohlrabi, cooked, cup Peppers, green or red, raw or cooked, cup Plantain, green or ripe, boiled, medium Poke greens, cooked, cup Snowpeas, raw or cooked, cup Sweet potato, baked, boiled or canned, medium Tomato juice, 3/8 cup Tomato-vegetable juice, 3/8 cup
Fruits
Vegetables
Beans, green or yellow, cooked, cup Beans, lima, cooked, cup Bean sprouts, raw or cooked, cup Chard, cooked, cup Chicory, raw, cup Collards, cooked, cup Dandelion greens, raw, cup Escarole, raw, cup Okra, cooked, cup Onion, raw, medium Parsnips, cooked, cup Peas, cooked, cup Radishes, raw, 3 large Romaine lettuce, raw, cup Spinach, cooked, cup Squash, summer or winter, raw or cooked, cup Turnip greens with turnips, cooked, cup Turnips, cooked, cup Watercress, raw, cup
Bok choy, cooked, cup Cabbage, green, raw or cooked, cup Chinese cabbage, cooked, cup Mustard greens, cooked, cup Potato, baked or boiled, medium Rutabaga, cooked, cup Tomato, medium
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Serving Amounts for Common Fresh Vegetables and Fruits

Please note that the serving sizes and yields are approximate. This chart is intended as a reference only. Refer to the Food Buying Guide for a full listing of serving sizes and yields for vegetables and fruits. Vegetable
Broccoli Carrots baby carrots sticks
Serving Size and Yield

1 medium spear = cup 14 baby carrots = cup 7 baby carrots = cup 4 baby carrots = cup 1 stick is 4 inches long x inch wide 6 sticks = cup 3 sticks = cup 2 sticks = cup 1 medium head = 6 cups florets 1 stick is 3 inches long x inch wide 8 sticks = cup 4 sticks = cup 2 sticks = cup 2 inches across, inch thick slices 8 slices = cup 4 slices = cup 2 slices = cup 4 to 4 inches long 3 pickles = cup 1 pickles = cup pickle = cup 14 radishes = cup 7 radishes = cup 4 radishes = cup inch thick slices 4 slices = cup 2 slices = cup 1 slice = cup 6 tomatoes = cup 3 tomatoes = cup 2 tomatoes = cup Apples
Fruit
Serving Size and Yield

1 small apple = cup apple = cup apple = cup 3 small bananas = 1 pound small banana = cup small banana = cup 1/8 large melon = cup 1/16 large melon = cup 1/32 large melon = cup 14 large grapes = cup 7 large grapes = cup 4 large grapes = cup 1 nectarine = cup nectarine = cup nectarine = cup 4 oranges = 1 pound 1 orange = cup orange = cup orange = cup 4 peaches = 1 pound 1 peach = cup peach = cup peach = cup 4 pears = 1 pound 1 pear = cup pear = cup pear = cup 1 pound = 3 cups 51/3 ounces= 1 cup 22/3 ounces = cup 11/3 ounces= cup 1 package (1 ounces) = cup 1 tangerine = cup 1 melon = 28 pounds /16 piece = cup 1 /32 piece = cup 1 /64 piece = cup
1
Bananas
Cantaloupe
Cauliflower Celery sticks
Grapes, seedless
Nectarines
Cucumber slices
Oranges
Peaches
Dill pickles
Pears
Radishes
Tomatoes slices
Raisins
cherry
Tangerines Watermelon
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Think Outside Box The
Of
Vegetable Ideas (may meet more than one component)
*Assorted raw vegetables (cauliflower, broccoli, carrots, celery, cucumber, tomato wedges, green pepper sticks) with ranch dressing. Baked sweet potato strips Celery with pimento cheese or peanut butter Carrot and raisin salad Mild salsa with baked tortilla strips Veggie pizza (on English muffin half or pita bread) Bean dip with baked tortilla chips Vegetable tortilla roll-up (tortilla, refried beans, assorted shredded veggies) Assorted vegetables (tomato, onion, cucumber) in cottage cheese Broccoli, cauliflower, or carrots with melted cheddar cheese or sprinkled parmesan cheese Coleslaw and crackers Broccoli salad (broccoli, mayo, raisins, a little sugar) Whipped sweet potatoes with cinnamon and brown sugar
*Make food fun by creating designs. For example, use carrots as a tree base and broccoli florets as the limbs. Ranch dressing can play the part of sand. 57
Fruit ideas (may meet more than one component)

Fresh fruit made into shapes-be creative! Turn an apple into a sail boat or use various fruits to make a face Banana pudding (using sliced banana) Jello with sufficient added fruit Vanilla yogurt with fresh strawberries or blueberries Apples or bananas dipped in peanut butter and rolled in crisp rice cereal Ice cream cone filled with fruit pieces (with an optional granola topping) Rice cakes topped with fresh fruit *Trail mix made of dried apricots, cranberries, raisins, pretzel twists, and cheerios Smoothies made with sufficient amount of fruit (whole fruit, not juice) Baked apples Graham cracker smackers (graham cracker squares made into a sandwich with peanut butter and fruit) Frozen banana pops (bananas coated with vanilla yogurt and graham cracker crumbs prior to freezing) Waldorf salad (apples, raisins, mayo, chopped nuts) Assorted fruit (blueberries, pineapple) in cottage cheese Angel food cake or waffle square topped with fresh strawberries Fruit pie or cobbler English muffin half topped with cinnamon applesauce Fresh fruit kabobs Banana slices topped with peanut butter
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Sweet vs. Non-Sweet Creditable Grain/Bread Foods

Sweet grain/bread foods must be made with enriched or whole grain flour and may be credited as a bread serving at breakfast and snack only. Prepackaged grain/bread products must have enriched flour or meal or whole grains as the first ingredient listed on the package. No more than two sweet breakfast items and no more than two sweet snack items may be served per week (not to exceed four sweet items per week). Some examples of sweet and non-sweet items are listed below:
Sweet Items
Brownies Cake (all varieties, frosted or unfrosted) Cereal Bars Coffee Cake Cookies (all kinds) Crackers (flavored or sugared graham crackers, iced animal crackers, sweet sandwich crackers) Doughnuts French Toast with powdered sugar and/or syrup Grain Fruit Bars Granola Bars Muffins/ Quick breads Pancakes with syrup Pie Crust (dessert pies, fruit turnovers and meat/meat alternate pies) Sweet Roll Toaster Pastry Waffles with syrup
Non-Sweet Items
Bagels Barley Batter type coating Biscuits Breakfast Cereals (cooked) Breads (white, wheat, whole wheat, French, Italian) Bread Sticks (hard and soft) Bread Type Coating Bulgur or Cracked Wheat Buns Chow Mein Noodles Cornbread Croissants Crackers (saltines, savory snack crackers, plain graham or plain animal crackers) Croutons Egg Roll Skins, Won Ton Wrappers English Muffins French Toast (plain) Macaroni (all shapes) Noodles (all varieties) Pancakes (plain) Pasta (all shapes) Pita Bread (white, wheat, whole wheat) Pizza Crust Pretzels Ravioli (noodle only) Rice (enriched white or brown) Rolls (white, wheat, whole wheat, potato) Stuffing (dry) Tortillas (wheat, corn) Tortilla Chips (enriched, whole grain) Taco Shells Waffles (plain)
For age appropriate serving sizes that meet the grain/bread requirement, refer to A Guide to Crediting Foods, Exhibit A--Grains/Breads for the Food Based Alternatives on the Child Nutrition Programs. Please remember that accompaniments to these foods may contain more fat, sugar or salt than others. This should be a consideration when deciding how often to serve them.
59
Grains/Breads Requirement for Child Care Food Program

Refer to A Guide to Crediting Foods regarding criteria for determining acceptable Grains/Breads and minimum serving sizes.
Exhibit A Grains/Breads for the Food Based Alternatives on the Child Nutrition Programs1
Group A Bread Type Coating Bread Sticks (hard) Chow Mein Noodles Crackers (saltines and snack crackers) Croutons Pretzels (hard) Stuffing (dry) note: weights apply to bread in stuffing Group B Bagels Batter Type Coating Biscuits Breads (white, wheat, whole wheat, French, Italian) Buns (hamburger and hot dog) Crackers (graham crackers - all shapes, animal crackers) Egg Roll Skins, Won Ton Wrappers English Muffins Pita Bread (white, wheat, whole wheat) Pizza Crust Pretzels (soft) Rolls (white, wheat, whole wheat, potato) Tortillas (wheat or corn) Tortilla Chips (enriched or whole grain) Taco Shells Group C Cookies2 (plain) Cornbread Corn Muffins Croissants Pancakes Pie Crust (dessert pies2, fruit turnovers3, and meat meat/alternate pies) Waffles
1. 2. 3. 4.
Minimum Serving Size for Group A 1 serving = 20gm or 0.7 oz. serving = 15 gm or 0.5 oz. serving = 10 gm or 0.4 oz. serving = 5 gm or 0.2 oz.
Minimum Serving Size for Group B 1 serving = 25gm or 0.9 oz. serving = 19 gm or 0.7 oz. serving = 13 gm or 0.5 oz. serving = 6 gm or 0.2 oz.
Minimum Serving Sizes for Group C 1 serving = 31gm or 1.1 oz. serving = 23 gm or 0.8 oz. serving = 16 gm or 0.6 oz. serving = 8 gm or 0.3 oz.
Some of the following foods or their accompaniments may contain more sugar, salt and/or fat than others. This should be a consideration when deciding how often to serve them. Allowed only for supplements (snacks) served under the CCFP. Allowed only for supplements (snacks) served under the CCFP and for breakfasts served under the CCFP. Refer to program regulations for the appropriate serving size for snacks and meals served to children ages 1 through 5 in the CCFP. Breakfast cereals are traditionally served as a breakfast item but may be served in meals other than breakfast.
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EXHIBIT A (continued)
Group D Doughnuts3 (cake and yeast raised, unfrosted) Granola Bars3 (plain) Muffins/Quick Breads (all except corn) Sweet Roll3 (unfrosted) Toaster Pastry3 (unfrosted) Group E Cookies 2 (with nuts, raisins, chocolate pieces, and/or fruit purees) Doughnuts 3 (cake and yeast raised, frosted, or glazed) French Toast Grain Fruit Bars3 Granola Bars3 (with nuts, raisins, chocolate pieces, and/or fruit) Sweet Rolls3 (frosted) Toaster Pastry (frosted) Group F Cake2 (plain, unfrosted) Coffee Cake3 Minimum Serving Size for Group D 1 serving = 50 gm or 1.8 oz. serving = 38 gm or 1.3 oz. serving = 25 gm or.9 oz. serving = 13 gm or 0.5 oz. Minimum Serving Size for Group E 1 serving = 63gm or 2.2 oz. serving = 47 gm or 1.7 oz. serving = 31 gm or 1.1 oz. serving = 16 gm or 0.6 oz.
Minimum Serving Size for Group F 1 serving = 75 gm or 2.7 oz. serving = 56 gm or 2.0 oz. serving = 38 gm or 1.3 oz. serving = 19 gm or 0.7 oz. Minimum Serving Size for Group G 1 serving = 115 gm or 4 oz. serving = 86 gm or 3 oz. serving = 58 gm or 2 oz. serving = 29 gm or 1 oz. Minimum Serving Size for Group H 1 serving = cup cooked (or 25 gm dry)
Group G Brownies2 (plain) Cake2 (all varieties, frosted) Group H Barley Breakfast Cereals4 (cooked) Bulgur or Cracked Wheat Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Rice (enriched white or brown) Group I Ready to eat breakfast cereal4 (cold, dry)
1. 2. 3. 4.
Minimum Serving Size for Group I 1serving = cup or 1 oz, whichever is less
Some of the following foods or their accompaniments may contain more sugar, salt and/or fat than others. This should be a consideration when deciding how often to serve them. Allowed only for supplements (snacks) served under the CCFP. Allowed only for snacks and for breakfasts served under the CCFP. Refer to program regulations for the appropriate serving size for snacks and meals served to children ages 1 through 5 in the CCFP. Breakfast cereals are traditionally served as a breakfast item but may be served in meals other than breakfast.
Note: Only ready-to-eat breakfast cereals with 10 grams of sugar or less per serving as stated on the Nutrition Facts label on the cereal box are allowed under the CCFP.
61
Sample Cereals with 10 Grams of Sugar or Less per Serving
62
Serving Amounts for Common Grains/Breads

Some products, such as crackers, come packaged loose or in a box or bag. For these products, the serving sizes were calculated using FDA Standards of Identity. Contractors can simply measure out either the standard cup or fraction of a cup serving size or use the individual item count listed. For products such as bagels, pita bread and English muffins that reasonably can be cut, portion sizes are in halves and quarters. Name of Item Animal Crackers* Each By Cup Bagels (all varieties) Small or mini 3 diameter Bear Crackers (no frosting or filling)* Each By cup Butter Crackers (includes club) Square Rectangle Large rectangle Small rectangle Rounds Bite size Bite size by cup Cheese Crackers Small square Various shapes Fish Twigs Bite size Round Snack stick Cornbread (with or without jalepenos) By cubic inches English Muffin (all varieties) Each Graham Crackers (no chocolate or frosting)* Squares Large rectangles Small rectangles Pita Bread 4 diameter 1-5 year olds (1/2 serving) 5 1/4 cup 1/2 1/4 13 1/4 cup 2 3 1 4 4 10 1/4 cup 10 4 10 5 10 4 5 3x3 1/4 2 1 4 1/2 6-12 year olds (1 serving) 9 1/2 cup 1 1/2 25 1/3 cup 4 5 2 8 7 20 1/3 cup 20 7 20 10 20 7 10 5x5 1/2 4 2 8 1
63
Pretzels (hard) 1 ring 3 ring Thin (3 x 2 x ) Rod (7 x x ) Dutch pretzel (2 x 2 5/8 x 5/8) Log (3 x ) Sticks (2 x 1/8) Thin sticks, rings, bite size by cup Rice or Rye Cakes Small or mini Large Saltine Crackers Square Large round Soup and Oyster Crackers Each By cup Tortillas, Corn 5 diameter 7 diameter Tortillas, Flour 4 diameter 6 diameter Tortilla Chips (includes Enriched corn or cornmeal) Each Whole Wheat Crackers Each
5 4 2 1 1 2 20 1/4 cup 5 2 4 1 10 1 1/2 1 1/2 8 3
10 7 4 2 2 4 40 1/2 cup 10 3 7 2 20 1/3 cup 2 1 2 1 14 5
*Graham crackers and animal crackers are in Group B. One serving is 25 grams and serving is 13 grams. All other crackers are in Group A. One serving is 20 grams and serving is 10 grams. (Adapted: Iowa Department of Education, CACFP).
64
Menu Planning Worksheet for Children

For each day of the week, write down the menus for the meal served. Menu Planning Age Group(s):____1 & 2 ____3 - 5 ____6 - 12 WEDNESDAY THURSDAY FRIDAY Week of________________20____
Name of Child Care Facility:___________________________________________ MONDAY TUESDAY
Child meal pattern food components:
Milk
BREAKFAST
Grains/Breads
Milk
Meat/Meat Alternate
LUNCH
Vegetable or Fruit
Vegetable or Fruit
Grains/Breads
Select 2
Milk
SNACK
Meat/Meat Alternate
Grains/Breads
Refer to Meal Pattern for Children for serving sizes when planning menus.
MENUS MUST BE POSTED AND MAINTAINED ON FILE!
65
I-016-0
Menu Planning Checklist

Use this checklist as a reminder when planning menus. Remember that menus must meet the CCFP meal requirements in order to be reimbursed for those meals or snacks. Does the menu meet the meal pattern requirements of the Child Care Food Program? Is a good source of vitamin C served at least once per day? Is a good source of vitamin A served at least twice per week? Does the menu include a variety of different foods from each meal component group? Are seasonal fresh fruits and vegetables incorporated into the menu? Do the food choices have appealing colors and textures? Are new foods included along with some favorite foods? Are meals modified as necessary to meet childrens special dietary needs (e.g. lactose intolerance, food allergies, etc.) Are foods safe for young children (e.g. grapes cut in half) Is juice served no more than once per day? Are sweets served no more than twice per week at breakfast and twice per week at snack? Are fresh, frozen, or canned vegetables and/or fruits served at least twice per week at breakfast and twice per week at snack? If cereal is served, does it contain 10 grams of sugar or less? If prepackaged grains/breads are served, is the first ingredient listed on the package enriched flour or meal or whole grain? If fruit juice is served, is it 100% juice, pasteurized, and fortified or naturally high in vitamin C?
66
MONTH:
NAME OF CENTER:
CCFP MONTHLY MEAL COUNT RECORD

Meal Type:
6-12 yrs Daily Total Infants 1-2 yrs 3-5 yrs 6-12 yrs Infants 1-2 yrs 3-5 yrs 6-12 yrs Daily Total Daily Total
Meal Type:
Meal Type:
Program/Non-Program Adults # of Meals
DATE
Indicate Meal Type
Infants
1-2 yrs
3-5 yrs
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Revised 8/05
MONTHLY TOTALS
*See Reverse for Instructions
NOTE: UNLESS CENTER HAS DOH APPROVAL, DAILY MEAL COUNTS CLAIMED MUST NOT BE HIGHER THAN CENTERS LICENSED CAPACITY
67
INSTRUCTIONS FOR MONTHLY MEAL COUNT RECORD
1)
Fill in the month and name of center.
2)
In the blocks labeled "Meal Type," fill in the different meals that your center offers (breakfast, lunch, afternoon snack, etc.) If your center is going to claim more than 3 meals on the CCFP, you must also complete the Meal Count Record by Name form. REMEMBER: The rule is each child is eligible for up to 2 meals and 1 snack or 2 snacks and 1 meal. Breakfast is considered a meal.
3)
Each day, immediately after the meal service, a staff member should fill in the total number of children served the meal according to the ages listed on the form. Each meal count must be recorded within one hour after the meal is served. Remember to complete the Daily Total column.
4)
Program and non-program adults who eat the same meal as the children should be listed under the column Program/Non-Program Adults. Program adults are any employees that are involved in the preparation, service or clean up of a meal, or the supervision of children during a meal. Non-program adults are parents and any employees not involved in the above duties. Program and non-program adults CANNOT be claimed for reimbursement. They should only be listed if they eat the same meal as the children. These adult counts will be used when determining if you purchased sufficient quantities of food supplies.
5)
At the end of the month, the daily total columns must be reviewed to determine if any daily count is higher than licensed capacity. If so, then the daily count that is higher than licensed capacity must be marked through and the licensed capacity number written beside it. (Note: If you have been approved for claiming over capacity and are keeping meal counts by name, you do not need to mark through the higher amounts) After this step, the different age columns and daily total columns for each meal should be totaled on the bottom of the form. The total of the four age columns should equal the Daily Total column total. If not, there must be an error; therefore you should check the addition. Once the columns equal, enter total meals by meal type on your Claim for Reimbursement form. REMEMBER: If you have any disallowed meals for the month, subtract those meals from your totals before entering totals on your claim.
6)
If you have multiple classrooms in which the children eat, you can use this form in each of the classrooms and then consolidate the numbers onto one form at the end of each week. Be sure to keep all the classroom forms as back up to the consolidated form. IMPORTANT!!
WHEN THE MEAL COUNT RECORD IS COMPLETE AT THE END OF EACH MONTH, ATTACH YOUR MENUS FOR THE MONTH TO IT AND MAINTAIN THESE DOCUMENTS IN YOUR FILES.
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Breakfast Calculation Chart
Column A
Ages of Children
Serving Size by Age Group
Column B
Multiply Column B by Column C
Column C
Column D
MILK
VEGETABLES/FRUITS
1-2 years 3-5 years 6-12 years Staff .25 cup (1/4 cup) .5 cup (1/2 cup) .5 cup (1/2 cup) .5 cup (1/2 cup) X X X X Total amount needed, in cups .25 (1/4 cups) = = = =
GRAINS/BREADS
1-2 years 3-5 years 6-12 years Staff .5 serving or .25 cup X .5 serving or .33 cup X 1 serving or.75 cup X 1 serving or .75 cup X Total amount needed, in servings or cups .5 (1/2 cups)* = = = =
*Only grain/bread items served in cups need to be divided by .5 (1/2 cup).
Column E
Food Item
Column F
Column G
Column H
Purchase Amount
= =
69
Lunch/Supper Calculation Chart

Column A
Ages of Children Serving Size by Age Group
Column B
Multiply Column B by Column C
Column C
Column D
MILK
VEGETABLES/FRUITS
1-2 years 3-5 years 6-12 years Staff .25 cup (1/4 cup) .5 cup (1/2 cup) .75 cup (3/4 cup) .75 cup (3/4 cup) X X X X Total amount needed, in cups .25 (1/4 cups) 2* = = = =
GRAINS/BREADS
1-2 years 3-5 years 6-12 years Staff .5 serving or .25 cup X .5 serving or .25 cup X 1 serving or .5 cup X 1 serving or .5 cup X Total amount needed, in servings or cups .5 (1/2 cups)** = = = =
1-2 years 3-5 years 6-12 years Staff 1 ounce or .25 cup X 1.5 ounces or .375 cup X 2 ounces or .5 cup X 2 ounces or .5 cup X Total amount needed, in ounces or cups .25 (1/4 cups)*** = = = =
*Two different vegetables and fruits are required, so total must be divided by 2. **Only grain/bread items served in cups need to be divided by .5 (1/2 cup). ***Only beans served in cups need to be divided by .25 (1/4 cup).
Column E
Food Item
Column F
Column G
Column H
Purchase Amount
= = = =
70
Snack Calculation Chart

Column A
Ages of Children
Column B
Column C
Column D
MILK
VEGETABLES/FRUITS
1-2 years 3-5 years 6-12 years Staff .5 cup (1/2 cup) .5 cup (1/2 cup) .75 cup (3/4 cup) .75 cup (3/4 cup) X X X X Total amount needed, in cups .25 (1/4 cups) = = = =
GRAINS/BREADS
1-2 years 3-5 years 6-12 years Staff .5 serving or .25 cup X .5 serving or .25 cup X 1 serving or .5 cup X 1 serving or .5 cup X Total amount needed, in servings or cups .5 (1/2 cups)* = = = =
1-2 years 3-5 years 6-12 years Staff .5 ounce or .125 cup X .5 ounce or .125 cup X 1 ounce or .25 cup X 1 ounce or .25 cup X Total amount needed, in ounces or cups .25 (1/4 cups)** = = = =
*Only grain/bread items served in cups need to be divided by .5 (1/2 cup). **Only beans served in cups need to be divided by .25 (1/4 cup).
Column E
Food Item
Column F
Column G
Column H
Purchase Amount
= =
71
County Health Departments Environmental Health Office Phone Numbers

County Alachua Baker Bay Bradford Brevard Broward Calhoun Charlotte Citrus Clay Collier Columbia DeSoto Dixie Duval Escambia Flagler Franklin Gadsden Gilchrist Glades Gulf Hamilton Hardee Hendry Hernando Highlands Hillsborough Holmes Indian River Jackson Jefferson Lafayette Lake Lee Leon Levy Liberty Phone Number 352.334.7930 904.259.3569 850.872.4455 904.964.5853 321.454.7105 954.467.4854 850.674.5645 941.743.1266 352.527.5280 904.269.6341x156 239.403.2499x5528 386.758.1058 863.993.4604x109 352.498.1360 904.630.3260 850.595.6700 386.437.7358 850.653.2111x118 850.875.7223 352.463.3120x123 863.946.0212 850.227.1276 386.792.1414 863.773.4161 863.674.4047. 352.540.6800 863.386.6045 813.307.8015 850.547.8500 772.794.7440 850.482.9887 850.342.0170 386.294.1321 352.253.6130 239.332.9562 850.487.3166 352.486.5301 850.643.2415 County Madison Manatee Marion Martin Miami-Dade Monroe Nassau Okaloosa Okeechobee Orange Osceola Palm Beach Pasco Pinellas Polk Putnam St. Johns St. Lucie Santa Rosa Sarasota Seminole Sumter Suwannee Taylor Union Volusia Wakulla Walton Washington Phone Number 850.973.5003x130 941.748.0747x1325 352.622.7744 772.221.4090 305.623.3500 305.289.2724 904.277.7284 850.833.9247 863.462.5806 407.836.2550 407.343.2075 561.355.3052 727.841.4221 727.507.4346 863.519.8330x1201 386.326.3200 904.823.2514 772.873.4931 850.983.5275 941.378.6134 407.665.3606 352.793.7133 386.362.2708 386.362.2708 904.496.3211 386.736.5583 850.926.2558 850.892.8021 850.638.6240
72
WIC Local Agency Phone Numbers

Effective Date: October 2004 (Numbers subject to change)
County Alachua Baker Bay Bradford Brevard Broward Calhoun Charlotte Citrus Clay Collier Columbia DeSoto Dixie Duval Escambia Flagler Franklin Gadsden Gilchrist Glades Gulf Hamilton Hardee Hendry Hernando
Phone Number (352) 392-4493 or 1-800-494-2543 (904) 259-3233 (850) 872-4666 1-800-494-2543 (321) 637-7775 (954) 767-5110 or (954) 767-5111 (850) 674-3806 (941) 255-7600 (352) 726-5222 (904) 276-2610 (239) 774-8208 1-800-494-2543 (863) 993-4605 1-800-494-2543 (904) 630-3290 (850) 595-6670 (386) 437-7294 (850) 487-3158 or 1800-416-4123 (850) 875-7200 ext 344 (352) 392-4493 (863) 946-0707 Port St. Joe (850) 2277231 ext 118, Wewahitchka (850) 872-4666 1-800-494-2543 1-800-765-5942 (863) 674-4078 and (863) 983-1494 (352) 754-4076
County Highlands Hillsborough Holmes Indian River Jackson Jefferson Lafayette Lake Lee Leon Levy Liberty Madison Manatee Marion Martin Miami-Dade Monroe Nassau Okaloosa Okeechobee Orange Osceola Palm Beach Pasco
Phone Number (863) 386-6040 ext 256 (813) 307-8074 (850) 547-0674 (772) 794-7430 (850) 482-9874 (850) 342-0167 or 1800-416-4123 1-800-494-2543 (352) 589-6424 ext 5 (239) 344-2000 (850) 487-3158 and 1800-416-4123 1-800-494-2543 (850) 643-2415 (850) 973-5000 or 1800-416-4123 (941) 748-0747 ext 1292 or 1368 (352) 622-1161 and (352) 629-0137 ext 2124 (772) 221-4986 (786) 336-1300 Key West (305) 2931742, Marathon (305) 289-2718, Tavernier (305) 853-3241 (904) 845-2660 (850) 833-9254 (863) 462-5795 (407) 836-2623 (407) 343-2085 and (407) 343-2090 (561) 840-0171 (727) 869-3900
73
WIC Local Agency Phone Numbers (continued)

St. Petersburg (727) 824-6900, Largo (727) 588-4040, Clearwater Taylor (727) 298-2530, Pinellas Park (727) 5477780, Tarpon Springs (727) 942-5457 1-800-POLKWIC (1Union 800-765-5942) University of Miami (386) 326-3217 Ped: ACCWIC (904) 825-5055 and Volusia (904) 825-5074 (772) 462-3900, Fort Wakulla Pierce (772) 462-3900 (850) 983-5250 Walton (941) 861-2929 Washington (407) 665-3705 1-800-494-2543 1-800-494-2543 State WIC Office
Pinellas
(850) 584-5087 or 1800-416-4123
Polk Putnam St. Johns St. Lucie Santa Rosa Sarasota Seminole Sumter Suwannee
(352) 392-4493 (305) 585-7847 (386)-274-0668 or 1866-WICFOOD (850) 926-3591 (850) 892-8020 ext 114 (850) 638-6240 ext 136 1-800-342-3556 or (850) 245-4202
74
Answer Key
Meal Pattern and Policy Challenge (page 11) Fruit juice must not be served more than once a day: Fruit juice is served at breakfast and snack Monday.
Fresh, frozen or canned vegetables and/or fruits (whole) must be served at least twice a week at breakfast and twice a week at snack: Only one vegetable or fruit (cucumber/celery sticks) is served at snack this week.
Good vitamin A sources must be served a minimum of twice a week and must come from vegetables and fruits: Only one good source of vitamin A is served this week.
Good vitamin C sources must be served daily and must come from vegetables and fruits or fruit juice: Tuesday is missing a good source of vitamin C.
No more than two sweet grain/bread breakfast items and no more than two sweet grain/bread snack items may be served per week: Frosted animal crackers, blueberry muffin, and an oatmeal cookie are served at snack this week. This totals three sweet grain/bread snack items.
Meal Pattern: There is no grain/bread Monday at lunch. There is only one fruit or vegetable offered Wednesday at lunch. There is no milk offered Friday at breakfast.
Case Study (page 19) 1. Nutritional needs of children: served fat-free or lowfat milk instead of whole milk 2. CCFP policy: served 2 (different) items from the Vegetable/Fruit component group 3. Introducing new foods: allowed children to decide what they will taste and eat 4. Role modeling: eaten the same foods that the children are being served 5. Food precautions: served fish without bones
75
Creditable or Not? (page 24) 1. Milkshake Yes, but only the liquid milk counts toward meeting the milk requirement 2. Tomato Soup Yes, 1 cup of reconstituted soup will yield C vegetable 3. Jell-o No, but fruit in jello can count towards the fruit requirement as long as there is at least 1/8 cup per serving 4. Cranberry juice Yes, but it must be 100% juice, and fortified with 100% vitamin C 5. Apple cider Yes, but it must be 100 % juice, pasteurized, and fortified with 100% vitamin C 6. Spaghetti sauce Yes, if at least 1/8 cup per serving is provided 7. Potatoes No, potatoes are a vegetable 8. Cream cheese No, cream cheese is not creditable due to its low nutrient value 9. Bacon No, bacon is not creditable due to its low nutrient value 10. Tofu No, tofu is not creditable because there is no standard of identity 11. Cheese product No, anything labeled cheese product is not creditable 12. Frozen yogurt No, frozen yogurt is not creditable due to its low nutrient value Using the Quick Reference Guide (page 49) Food Item Chicken, Drumstick (with bone and skin) Rice, brown, long grain (instant, dry) Peas & Carrots, frozen Peaches, sliced, canned (No. 10) Amount to Buy 7.7 lbs Round-up to 8 lbs 1.4 lbs Round-up to 2 lbs 3.7 lbs Round-up to 4 lbs .9 can Round-up to 1 #10 can
Determine how many pounds of chicken drumsticks you will need to purchase for 38 children ages 6 to 12: 7.7 3 = 2.56 (2.6) 7.7 + 2.6 = 10.3 (10.5) Food Item Chicken, Drumstick (with bone and skin) Amount to Buy 10.5 lbs
Determine how many pounds of chicken drumsticks you will need to purchase for 38 children ages 1 to 2: 7.7 3 = 2.56 (2.6) 7.7 2.6 = 5.1 (5.5) Food Item Chicken, Drumstick (with bone and skin) Amount to Buy 5.5 lbs
76
building healthy habits for life
Florida Department of Health Bureau of Child Nutrition Programs 4052 Bald Cypress Way, Bin #A-17 Tallahassee, Florida 32399-1727 Phone: 850.245.4323 Fax: 850.414.1622 Web site: www.doh.state.fl.us/ccfp

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Nutrition and Menu Planning

for Children in the Child Care Food Program

Nutrition and Menu Planning in the CCFP Agenda

CARE Connection Training Program, National Food Service Management Institute,

Florida Nutrition Training Guide, Preschool Child Nutrition Module, Florida

Department of Health, Bureau of Child Nutrition Programs. January 2002.

Nutrition and Menu Planning in the CCFP Table of Contents

CCFP Food Service Policy for Children.

Nutrition and Child Development..

Menu Planning for Children.

Purchasing Food in the CCFP..

Frequently Asked Questions Appendix.

CCFP Food Service Policy for Children

Food Service Policy

Lunch/Supper (4 components 5 items)

CCFP Meal Pattern for Children (continued)

Snack7 (Select 2 different components)

Additional Food Component Requirements

CCFP Policy for Special Needs Meals

Meal Pattern and Policy Challenge

Grape Juice C Crispix Milk

Toast Jelly & Margarine Scrambled Eggs Orange Juice C

Frosted Animal Crackers Orange Juice C Blueberry Muffin Milk

Peanut Butter Crackers Milk

Graham Crackers Cucumber & Celery Sticks Lowfat Ranch Dressing

Oatmeal Cookie Milk

C = a good vitamin C source A = a good vitamin A source

Nutrition and Child Development

Eating and Food Behaviors of Young Children

Nutritional Needs of Children

Mooove to Lowfat or Fat Free Milk materials are available to teach

Things to Consider When Feeding Children in Child Care

Advantages for children:

_____________________________________________________________________________ _____________________________________________________________________________ 2. CCFP Policy:________________________________________________________________

_____________________________________________________________________________ _____________________________________________________________________________ 3. Introducing New Foods:______________________________________________________

_____________________________________________________________________________ _____________________________________________________________________________ 4. Role Modeling:______________________________________________________________

_____________________________________________________________________________ _____________________________________________________________________________ 5. Food Precautions:___________________________________________________________

_____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________

Menu Planning for Children

Importance of Menu Planning

Creditable? Additional Comments Yes/No

11. Cheese Product

12. Frozen Yogurt

Things to Consider When Planning Menus for Children

Vitamin A Vitamin C Calcium Iron

Get enough of Potassium,

Fiber, Vitamin A, Vitamin C, Calcium and Iron

Menu Planning Activity

Purchasing Food in the CCFP

How to Use the FBG

1-2 years 3-5 years 6-12 years Staff

ounces ounces ounces ounces

(1/2 cup) (3/4 cup) (1 cup) (1 cup)

20 ounces 90 ounces 40 ounces 24 ounces 174 ounces 1.36 gallons

1-2 years 3-5 years 6-12 years Staff

X 5 X 15 X 5 X 3 Total amount needed, in cups .25 (1/4 cups) 2*

29.5 (59 2) 29.5 (59 2)

= 3.10 pounds = 2.81 pounds

1-2 years 3-5 years 6-12 years Staff

_______________________________________ _ 2. CCFP Policy:__________________________

_______________________________________ _ 3. Introducing New Foods:________________

_______________________________________ _ 4. Role Modeling:________________________

_______________________________________ _ 5. Food Precautions:_____________________

_______________________________________ _ _______________________________________