Transcript Menu Planning HCCON

Menu Planning with Nutrition
in Mind
Child Care Provider’s Role
*Nutrition*
• Serve nutritious meals & snacks
• Teach healthful food choices
• Positive attitude about food & eating
Child’s Role
• To try and, hopefully, eat the nutritious
foods offered to them.
• A food may be offered 15-18 times before
a child accepts it.
Consider a
Nutrition Philosophy
•
•
•
•
•
•
•
•
•
Food from home
Eating attitudes
Mealtime practices
Snacks
Food as reward/punishment
Advertising
Vending machines
Physical activity
Meals served
Food for Thought…
• We all know that offering children a wide
variety of foods is the basis of good
nutrition.
• We also know that most families buy the
same 15 foods every week at the grocery
store
What are some ways a provider can
be sure to serve a variety of foods when
preparing meals for children?
Food for Thought…
Explain why it is worth the effort to
serve a variety of foods along with
healthy options
Importance of Variety
• Each color provides a different set of
nutrients, vitamins, minerals and disease
fighting compounds.
• Help create the habit of meal and snack
association with healthy food choices.
– Snack food
–Eat a Rainbow
Start when they are young
• Most children in the U.S. are not eating
enough fruits and veggies
• Over 50% of all elementary students eat
no fruit on any given day and three out of
10 students eat less than 1 serving!
• 25% of all vegetables eaten by elementary
students are French fries, a high-fat, low
nutrient vegetable option.
Food for Thought…
Name some foods that could be offered to
children ages 1 to 3 years old to
increase the variety in their diets.
Food for Thought…
• Eating too much fat is one of the
concerns about the American diet.
What kinds of foods add fat in children’s diets?
What are some foods that could be substituted
for the high-fat foods?
Name some foods that are popular with
children and also lower in fat.
Sugars to limit
• Candy
• Soda
• Sweetened breakfast
foods
• Marshmallows
• Syrup & honey
• Fruit juice
•
•
•
•
•
•
Icing
Cotton candy
Candy coated popcorn
Popsicles
Chewing gum
Desserts
Get adequate nutrients within calorie needs
Manage weight
Encourage fruits, vegetables, whole grains &
low-fat dairy foods
Limit fats (especially saturated & trans-fats)
Limit simple sugars
Limit sodium & get adequate potassium
Daily physical activity
Limit alcoholic beverages
Practice food safety
Using the Dietary Guidelines in
Menu Planning
Low-fat or fat-free
cheese & yogurt
Whole grains with fiber
Vitamin A & C
sources
Reduced-fat or
low-fat milk
Infant Meal Pattern
Birth through 3 months:
• Breakfast, Lunch/Supper, Snack
– 4-6 ounces breast milk or formula
Infant Meal Pattern
4 months through 7 months:
• Breakfast
– 4-8 ounces breast milk or formula
– 0-3 tablespoons infant cereal
• Lunch/Supper
– 4-8 ounces breast milk or formula
– 0-3 tablespoons infant cereal
– 0-3 tablespoons fruit/vegetable
• Snack
– 4-6 ounces breast milk or formula
Infant Meal Pattern cont.
8 months through 11 months
• Breakfast
– 6-8 ounces breast milk/formula
– 2-4 tablespoons infant cereal
– 1-4 tablespoons fruit and/or vegetable
• Lunch or Supper
– 6-8 ounces breast milk/formula
– 2-4 tablespoons infant cereal and/or 1-4 T meat/meal
alt.; or ½ -2 oz cheese; or 1-4 oz cottage cheese
– 1-4 T fruit and/or vegetables
• Snack
– 2-4 ounces breast milk, formula, juice
– 0-1/2 slice bread or 0-2 crackers
Breakfast Pattern
• Fruit/Vegetable/Juice
• Bread/Grain
• Milk
Lunch Pattern
•
•
•
•
•
Meat/Meat Alternate
Fruit/Vegetable/Juice
Fruit/Vegetable
Bread/Grain
Milk
Snack Pattern
Choose Two:
•
•
•
•
Meat/Meat Alternate
Fruit/Vegetable/Juice
Bread/Grain
Milk
Serving Size?
Ages 3-5 years
Fruit or vegetable
½ cup
Hot cereal (oatmeal)
¼ cup
Pasta/noodles
¼ cup
Milk
¾ cup (6 ounces)
Egg
¾ egg
Peanut butter
3 Tablespoons
Meat or poultry
1 ½ ounces
Yogurt
6 ounces
Menu Planning Principle #1
Strive for balance
• Flavors
• Fat
What’s Wrong?
Sausage Pizza
Cajun Potatoes
Coleslaw
Brownie
Chocolate Milk
Too many
strong
flavors in
one meal!
What’s Wrong?
Monday:
Tuesday:
Wednesday:
Thursday:
Sausage Pizza
Hot Dog
Chicken Nuggets
Fish Sticks
Too many fatty
entrees in one
week!
What’s Wrong?
Grilled Cheese
French Fries
Broccoli with Cheese Sauce
Whole Milk
Too many fatty
entrees in one
day!
Menu Planning Principle #2
Emphasize variety
•
•
•
•
Day to day
Main courses
Forms of foods
New & unfamiliar foods
What’s Wrong?
Monday:
Tuesday:
Wednesday:
Thursday:
Spaghetti with Meatballs
Meat Lasagna
Beef Tacos
Sloppy Joe
Too much beef in
one week!
Menu Planning Principle #3
Add contrast
•
•
•
•
•
•
Texture
Taste
Appearance
Size
Shape
Temperature
What’s Wrong?
Meatloaf
Mashed Potatoes
Applesauce
Noodles
Milk
Too many “mushy”
foods in one day!
What’s Wrong?
Cubed Meat
Diced Potatoes
Mixed Vegetables
Fruit Cocktail
Milk
Too many similar
shapes in one day!
Menu Planning Principle #4
Think about color
• Variety
• Vegetables & fruits
• Balance
• Spices
What’s Wrong?
Sliced Turkey
Steamed Rice
Cauliflower
Bread Slice
Pears
Milk
All of the foods are
the same color!
Menu Planning Principle #5
Consider eye appeal
• Presentation
• Placement
Consider Nutrition!
• Vitamin C = 2-3 times a week
• Vitamin A = 2-3 times a week
• Iron = every day
•
•
•
•
Whole grains = at least 1 time per week
Fresh fruits & vegetables
Reduced-fat milk, cheese & yogurt
Lean meats
Don’t forget snacks!
•
•
•
•
•
•
Plan Vitamin C & Vitamin A sources
Whole grains
Fresh fruits & vegetables
Reduced-fat milk, cheese & yogurt
Lean meats
Water as a beverage
Menu Planning Steps
• Collect menu resources &
schedule a time to plan menus
– Month at a time
• Review children’s preferences
• Involve children & parents
• Select & test food products & recipes
– Pull together resources
Resources: recipes & more
•
•
•
•
www.mypyramid.gov
www.dole5aday.com
www.fns.usda.gov/tnforms/ntisform.htm
http://kidshealth.org/kid/recipes/index.html
This one is great for special diet needs
Menu Planning Steps
• Think about changes that you want
to make
– Review menus, products, preparation
– Review nutrition
Menu Planning Steps
• Select a timeframe
– Consider cycle menus
Menu Planning Steps
• Select the main dish
– Central focus & framework of
the meal
– Plan for variety
– Try not to duplicate during 2week period
Menu Planning Steps
• Select the other food items
– Complementary items
– Variety
– New foods
Menu Planning Steps
• Evaluate what you have planned
– Use the Menu Planning Checklist
Menu Planning Checklist
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
Yes/No
1.
2.
3.
4.
5.
6.
7.
8.
9.
Meet minimum requirements for meal pattern
Appealing colors & textures
Different shapes, sizes & colors
Menus complement each other
Seasonal foods included
Introduced new food items
Foods are not repeated
Cost considered
Adequate calories & nutrients while low fat,
saturated fat & sodium
10. Vitamin C two-three times per week
11. Vitamin A two to three times per week
12. Iron-rich food daily
13. Whole grains at least once a week
14. Assorted dry cereals at least once a week
15. Fresh fruits or vegetables on several different days
Let’s Practice!
Tuesday
Wednesday
Thursday
Fried chicken
Chicken nuggets
Salisbury steak
Stuffing
Mashed potatoes
French fries
Apple slices
Orange sections
Applesauce
Peach crisp
Homemade roll
White bread
Whole milk
Whole milk
Whole milk
Shopping & Ordering!
SHOPPING
• Make a grocery list for a specific time period
• Separate groceries by area of the grocery store
• Be specific on your list - choose low-fat, lowsodium items
• Follow food safety guidelines when shopping
• Perimeter shopping
Shopping & Ordering!
ORDERING
• Discuss specifics with supplier – ask for
low-fat, low-sodium options
• Ask ahead of time about available ethnic
items
Group Activity
• Consider variety of flavor, texture, color,
and temperature
• Food presentation