Training Handouts CACFP Meal Pattern and Menu Planning

Transcription

1 Training Handouts CACFP Meal Pattern and Menu Planning 1. CACFP Meal Pattern Requirements and Weekly Menu Planner 2. Increase the Eye Appeal of Your Meal 3. Stimulate the Appetite 4. Plan an Appealing Meal 5. Menu Planning and Cycle Menus 6. Buying on a Budget 7. CACFP Menu Checklist 8. Fruit and Vegetable Product Options 9. Building a Plate with Fruits 10. Building a Plate with Vegetables 11. Whole Grain-Rich Foods in the Child and Adult Care Food Program (CACFP) 12. Local and Seasonal Produce 13. Maryland Department of Agriculture-What s In Season 14. Action Plan Worksheet 15. Sample Action Plan

2 CHILD AND ADULT CARE FOOD PROGRAM MEAL PATTERN REQUIREMENTS: CHILDREN 1 12 YEARS MEAL 1-2 YEARS 3-5 YEARS 6-12 YEARS BREAKFAST ALL 3 COMPONENTS REQUIRED 1) Fluid Milk 1 ½ cup (4 fl oz) ¾ cup (6 fl oz) 1 cup (8 fl oz) 2) Grain 2,3 : Bread or Muffin/pancake/waffle/etc. or Cereal 4 ½ slice ½ serving (½ oz equiv.) hot: ¼ cup; cold: ¼ cup ½ slice ½ serving (½ oz equiv.) hot: ¼ cup; cold: ⅓ cup 1 slice 1 serving (1 oz equiv.) hot: ½ cup; cold: ¾ cup 3) Vegetable or Fruit or Juice 5 ¼ cup ½ cup ½ cup SNACK 2 OF 5 COMPONENTS REQUIRED 6 1) Fluid Milk 1 ½ cup (4 fl oz) ½ cup (4 fl oz) 1 cup (8 fl oz) 2) Meat/Poultry/Fish/Cheese/Tofu or Egg or Cooked dry beans or peas or Peanut butter/other nut or seed butter or Yogurt 7 ½ oz ½ egg 2 Tbsp 1 Tbsp 2 oz (¼ cup ) ½ oz ½ egg 2 Tbsp 1 Tbsp 2 oz (¼ cup ) 1 oz ½ egg ¼ cup 2 Tbsp 4 oz (½ cup) 3) Grain 2 : Bread/roll/muffin/crackers ½ serving (½ oz equiv.) ½ serving (½ oz equiv.) 1 serving (1 oz equiv.) 4) Vegetable or Juice 5 ½ cup ½ cup ¾ cup 5) Fruit or Juice 5 ½ cup ½ cup ¾ cup LUNCH/SUPPER ALL 5 COMPONENTS REQUIRED 1) Fluid Milk 1 ½ cup (4 fl oz) ¾ cup (6 fl oz) 1 cup (8 fl oz) 2) Meat/Poultry/Fish/Cheese/Tofu or Egg or Cooked dry beans or peas or Peanut butter/other nut or seed butter or Yogurt 7 1 oz ½ egg ¼ cup 2 Tbsp 4 oz (½ cup) 1 ½ oz ¾ egg 6 Tbsp (⅜ cup) 3 Tbsp 6 oz (¾ cup) 2 oz 1 egg ½ cup 4 Tbsp 8 oz (1 cup) 3) Grain 2 : Bread/roll or Pasta/rice ½ slice (½ oz equiv.) ¼ cup ½ slice (½ oz equiv.) ¼ cup 1 slice (1 oz equiv.) ½ cup 4) Vegetable ⅛ cup (2 Tbsp) ¼ cup ½ cup 5) Different Vegetable or Fruit or Juice 5 ⅛ cup (2 Tbsp) ¼ cup ¼ cup 1 Children 12 to 24 months must be served whole milk; low-fat (1%) or fat-free (skim) milk is required for children age 2 years and older. Flavored milk must be fat-free and may be served only to children 6-12 years. 2 At least one grain serving per day must be whole grain-rich; all other servings must be enriched or fortified. Grain-based desserts are not creditable. See Crediting Handbook for details on crediting grains and calculating ounce equivalents. 3 Meat/meat alternates may be served in place of the grain component at breakfast up to 3 times per week. Some breakfast meats are not creditable or require a CN label/product formulation statement; see Crediting Handbook. 4 Cereals must contain no more than 6 grams of sugar per dry ounce (28g) see list of creditable cereals. 5 Juice may be credited as the fruit or vegetable requirement no more than once per day, and must be 100% juice. 6 Snack may not consist of only milk and juice. 7 Yogurt must contain no more than 15 grams sugar per 4 oz serving; 23 grams sugar per 6 oz serving; or 30 grams sugar per 8 oz serving. 4/18 This institution is an equal opportunity provider. Effective October 2017

3 CHILD AND ADULT CARE FOOD PROGRAM WEEKLY MENU PLANNER CHILDREN 1 TO 12 YEARS USE MEAL PATTERN REQUIREMENTS: CHILDREN 1-12 YEARS FOR MIN. SERVING REQUIREMENTS Week of Year MEAL PORTION SIZES REQUIREMENTS Age 1-2 Age 3-5 Age 6-12 BREAKFAST ALL 3 COMPONENTS REQUIRED Fluid Milk 1 ½ cup ¾ cup 1 cup MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Grains/bread/cereal 3 ½ serving 1 serving Fruit or vegetable ¼ cup ½ cup ½ cup SNACK 2 OF THE 5 COMPONENTS REQUIRED Fluid Milk 1, 2 ½ cup 1 cup Meat/Meat Alternate ½ oz. 1 oz. Grain/Cereal/Crackers 3 ½ serving ½ serving Vegetable ½ cup ¾ cup Fruit ½ cup ¾ cup LUNCH or SUPPER ALL 5 COMPONENTS REQUIRED Fluid Milk 1 ½ cup ¾ cup 1 cup Meat/Meat Alternate 1 oz. 1 ½ oz. 2 oz. Vegetable 1/8 cup ¼ cup ½ cup Different Vegetable or Fruit or 100% Juice 1/8 cup ¼ cup ¼ cup Grain/bread/pasta/rice 3 ½ serving 1 serving 1 Children months must receive whole milk; children 24 months and over must receive low-fat (1%) or fat-free (skim) milk. 2 Juice may not be served when milk is the only other component served at snack. 3 Use Exhibit A to determine minimum Serving Sizes. This institution is an equal opportunity provider. Revised 4/18

4 Maryland State Department of Education Child and Adult Care Food Program MEAL PATTERN REQUIREMENTS: INFANTS BIRTH TO 12 MONTHS MEAL Birth 5 Months 6 12 Months BREAKFAST, LUNCH AND SUPPER--3 COMPONENTS 1) Breast Milk or Infant Formula and 4-6 fluid oz. 6-8 fluid oz. 2) Infant Cereal or Meat, poultry, egg, fish, cooked dry peas or beans or Cheese or Cottage cheese or Yogurt None 0-4 Tbsp. 0-4 Tbsp. 0-2 oz. 0-4 oz. (volume) 0-4 oz. 3) Fruit or vegetable or a combination of both None 0-2 Tbsp. SNACK--3 COMPONENTS 1) Breast Milk or Infant Formula and 4-6 fluid oz. 2-4 fluid oz. 2) Infant Cereal or Bread or Crackers or Ready-to-eat breakfast cereal and None 0-4 Tbsp. 0 - ½ slice 0-2 pieces 0-4 Tbsp. 3) Vegetable or fruit or a combination of both None 0-2 Tbsp. Only offer solid foods to infants if they are developmentally ready. Infant formula and dry infant cereal must be iron-fortified. The formula must be intended as the sole source of food for normal, healthy infants, and must be served in the liquid state at the manufacturer's recommended dilution. Breast milk or formula, or portions of both, may be served; however it is recommended that breast milk be served in place of formula from birth through 11 months. For some breastfed infants who regularly consume less than the minimum amount of breast milk per feeding, a serving of less than the minimum amount of breast milk may be offered, with additional breast milk offered if the infant is still hungry. Fruit or vegetable juices may not be substituted for the fruit or vegetable requirement. Bread or crackers must be made from whole grain or enriched meal or flour. Cereals must contain no more than 6 grams of sugar per dry ounce--see list of creditable cereals. Nuts, seeds or nut butters are not allowed as a meat alternate. Yogurt may contain no more than 15 grams sugar per 4 oz serving; 23 grams sugar per 6 oz serving; or 30 grams sugar per 8 oz serving. 4/18 This institution is an equal opportunity provider. Effective October 2017

5 Maryland State Department of Education Child and Adult Care Food Program Infant Menu Planner Birth to 12 Months Center Name: Week of: Please note: Babies should be fed when they are hungry and not restricted to a rigid schedule. Meal Pattern Minimum Requirements Monday Tuesday Wednesday Thursday Friday BREAKFAST 3 COMPONENTS 0-5 mo mo.* Breast milk or iron-fortified formula 4-6 oz. 6-8 oz. Iron fortified infant cereal or 0-4 Tbsp. Meat/poultry/egg/fish/cooked dry peas/beans or 0-4 Tbsp. None Cheese or 0-2 oz. Cottage cheese or Yogurt 0-4 oz 0-4 oz. Vegetable and/or fruit** None 0-2 Tbsp. SNACK 3 COMPONENTS 0-5 mo mo.* Breast milk or iron-fortified formula 4-6 oz. 2-4 oz. Iron fortified infant cereal or Bread or Crackers or Ready-to-eat breakfast cereal None 0-4 Tbsp. 0-1/2 serving Tbsp. Vegetable and/or fruit** None 0-2 Tbsp. LUNCH/SUPPER 3 COMPONENTS 0-5 mo mo.* Breast milk or iron-fortified formula 4-6 oz. 6-8 oz. Iron fortified infant cereal or 0-4 Tbsp. Meat/poultry/egg/fish/cooked dry peas/beans or 0-4 Tbsp. None Cheese or 0-2 oz. Cottage cheese or Yogurt 0-4 oz 0-4 oz. Vegetable and/or fruit** None 0-2 Tbsp. * Solid food components are required only when the infant is developmentally ready to accept them. **Juices may not be served in place of fruit/vegetable requirement 4/18 This institution is an equal opportunity provider. Effective October 2017

6 Increase the Eye Appeal of your Meal Handout 2 COLOR - Make the most of the array of natural colors. Choose a variety of fruits and vegetables that make your plate colorful. Contrast colors to catch students attention. Concentrate colors for maximum effect. Garnish the food. Use ingredients in the recipe as a garnish. Add cut fruit or vegetables to the top of a dish for color contrast. Choose a garnish that is a different shade or color. o Use sliced red bell pepper rings or julienne carrots to garnish green beans. o Use cherry tomatoes to garnish salad greens. Plan the fruits and vegetables in your menus to include at least two colors. Strawberries can add just the spark you need to enhance canned fruits or fresh salads. Add spinach and romaine leaves to iceberg salad mix to enrich the color. SHAPE - Add interest by combining natural shapes or creating new shapes. Vary the cuts in the food. Carrots can be sticks, julienne, medallions, shredded (fine, medium, course), diced, angle cut slices, crinkle cut, whole, or baby carrots. Combine shapes in a dish - Green peas with carrot medallions. Vary shapes of food on the plate. Cut food into triangles instead of squares, diamonds instead of rectangles. Use cookie cutters to add interest to ordinary foods. Cut sandwiches in squares, circles, or triangles. How many other ways can you cut a sandwich? Adapted from: United States Department of Agriculture. Team Nutrition. Meal Appeal Retrieved from:

7 Stimulate the Appetite Handout 3 Make food attractive by stimulating all five senses. Let your students: See it Beautifully presented food encourages students to select and try it. Smell it Taste it Feel it Aroma enhances the attraction of food and increases the anticipation to taste it. Fresh, well-prepared food provides positive experiences physically and emotionally. A variety of textures and temperatures enhances the enjoyment of the meal. Hear it Crisp, crunchy food is fun to eat. Contrast textures in a dish Weave texture throughout the menu Vary the temperature of foods Toasted sesame seeds sprinkled on green beans Crusty garlic bread, tender ravioli, and crunchy broccoli salad Hot vegetable soup with a cool crisp green salad, and crackers. Choose textures, colors, and flavors that complement each other. Combine foods that children like with new, less familiar foods. Make food fun by providing finger foods that add sensory stimulation and make sample tasting easy. Adapted from: United States Department of Agriculture. Team Nutrition. Meal Appeal Retrieved from:

8 Planning an Appealing Meal Handout 4 1. Strive for balance. Use a mixture of mild and strong flavors in a meal. Incorporating sweet, tart, sour, savory, and slightly spicy in the same menu can awaken taste buds. Don t serve too many high-fat foods in one meal or in one week. 2. Add contrast. Use different flavors, textures, and preparation methods for your meals. Avoid too many of the same type of foods in each meal. (Too many starchy foods or too many sweet foods in the same meal can lead to a dull meal.) Include different shapes and sizes of foods. 3. Think about color and eye appeal. Including a variety of different colored fruits and vegetables in your meals is an easy way to increase children s interest in the meal, while adding more nutrients to the dish. Garnishing a plate can catch the eye of the children without requiring a lot of extra time or money to prepare. 4. Include children s preference. Be sure to include local food favorites and other individual preferences when they meet your meal standards. Ask participants to describe their favorite foods to determine their preferences. Adapted from: National Food Service Management Institute. Family Child Care FUNdamentals. Retrieved from:

9 Menu Planning and Cycle Menus Handout 5 1. Gather your menu planning materials including the Child and Adult Care Food Program Meal Pattern requirements and your recipes. Also keep in mind the principles in the Meal Planning Worksheet. 2. Decide the number of weeks your cycle menus will include. A cycle menu for child care should be at least 2 weeks. 3. Plan the main dishes first. The main dish is your Meat/Meat Alternate. Foods such as pasta, rice, and vegetables may also be a part of the main dish. 4. Provide a different main dish for each day in the cycle. 5. Vary the Meat/Meat Alternate from day to day. Remember to use lean or low-fat meat and poultry choices and include dried beans and peas as well as seafood. 6. Add foods to go with the main dish. Be sure that you have included all of the CACFP Meal Pattern Requirements. Try to make at least half of your grains whole grain rich and make half your plate fruits and vegetables. 7. Do not repeat any food in the same form during the cycle. 8. Some other considerations to include: Include a variety of foods to meet nutrient needs of children. Remember that you can substitute foods on your cycle menus for foods that are on sale. Remember to substitute foods within the same food group and record substitutions on the menu. Think about the children s likes and dislikes especially during holidays and celebrations. Think about the equipment and time you have available Balance higher-cost foods with lower-cost foods over the cycle. Use a mix of recipes you have prepared before and test new ones. Some Tips for Getting the Most Out of Cycle Menus Flexibility is the key! Review menus frequently to make adjustments for changes in availability of USDA foods, to take advantage of an especially good buy or a seasonal food, and to allow for a special occasion. So that holidays and special activities won t go unrecognized, be sure to note them on the calendar well in advance. Designate specific dates when a special menu is to be substituted for the one in the cycle. Plan one cycle for each season: Fall (September, October, November); Winter (December, January, February); Spring (March, April, May); and Summer (June, July, August). Be ready to make adjustments. For example, if you receive USDA foods that don t fit in, you may want to make changes to your menu. Keep a small inventory of substitute items to use in the event of an emergency. Adapted from National Food Service Management Institute. Family Child Care FUNdamentals. Retrieved from: http//nfsmi.org/resource Overview.aspx?ID=497

10 TOOLS Handout 6 Buying on a Budget Shopping for healthy food can be a challenging experience, especially when trying to stick to a budget. In order to plan, shop and cook healthy meals without overspending, consider these money-saving tips: Know how much you need: Be aware of how much food, on average, is used at meals. Having an idea of how much food is needed on a given day will help to avoid over purchasing. 2 Check expiration dates: When buying products, be sure to check the expiration dates. Make sure you have enough time to use or freeze the foods before they expire to avoid throwing out spoiled products. 1 Compare: Look for store brand products, which generally cost less than name brands, and sales on commonly used items at local stores. Before purchasing, check to be sure these products meet the guidelines. 1 Buy in season: Look for low prices on seasonal fruits and vegetables at local farmers markets, roadside stands or locally-owned grocery stores/markets. They may require a little more work in preparing, but will still save on total food costs. 2 Buy in bulk: Sometimes buying in bulk from wholesale stores or vendors is the best option. Before buying in bulk, think about where the food can be stored, if it will be used before expiration and if this strategy is in fact saving you money. 1 Freeze: If you have purchased more than you use for a meal or snack, don t toss it freeze the leftover ingredients! See the Freezing and Reheating Guide in this section for more information. 3 Be flexible: If an item in a recipe does not fit your budget, a similar item that costs less may be used. For example, if a recipe says to use turkey, but chicken is on sale, use chicken instead. Buy whole and dry: Ingredients such as beans, rice, oats and nuts are less expensive when sold without added salt, sugar or fats. They stay fresh longer and can be bought in large amounts and used over time. 1 Look for coupons: There are many web resources for savings, including coupon and brand websites. Look in ads and circulars for additional coupon resources to save money on commonly used items. 1 Use community resources: Work with a local farmers market, food bank or food distributor. Visit the Delaware Department of Agriculture or Delaware Food Bank websites for contact information and additional resources. Sources: 1. Florida Child Care Food Program (2009). Nutrition and Menu Planning for Children in the Child Care Food Program USDA Team Nutrition (2000). Building Blocks for Fun and Healthy Meals USDA Food Safety and Inspection Service. Fact Sheets: Safe Food Handling, Freezing and Food Safety. gov/fact_sheets/focus_on_freezing/index.asp4. Accessed July 2, 2010.

11 Handout 7 CACFP MENU CHECKLIST CHILD MEAL PATTERN DOES YOUR MENU MEET THE CACFP MEAL PATTERNS? Milk Yes No N/A *Whole milk is served to children ages months. *1% or fat-free milk unflavored milk is served to children ages 2-5 years of age. *1% or fat-free milk unflavored milk or flavored fat-free milk is served to children ages 6-18 years of age. Type of milk is identified on the menu. (Note: A statement at the bottom of the menu listing the types of milk served for different ages is acceptable. ) Grains Yes No N/A *Cereals have 6 grams or less of sugar per ounce. At least one whole grain rich serving is served per day. No grain-based dessert are served (such as brownies, cakes, cereal bars, coffee cakes, cookies, doughnuts, granola bars, pie crusts for dessert pies, sweet rolls, and toaster pastries). Type of cereal is identified on the menu. (for example, Cheerios or Kix ) Whole grain-rich foods are identified on the menu (For example, turkey sandwich on whole grain-rich bread, whole wheat pasta, brown rice, oatmeal. The abbreviations WW and WG for whole wheat and whole grain are acceptable.) Fruits/Vegetables Yes No N/A Juice is limited to one serving or less per day on menus. A separate fruit and separate vegetable are offered at lunch and supper. (Note: Two different vegetables are allowed at lunch and supper.) Meat/Meat Alternate Yes No N/A *Yogurt contains less than 23 grams of sugar per 6 ounce serving. *Optional: Meat and Meat alternates may be served in place of the grains component at breakfast a maximum of three times per week. *No deep-fat frying of foods on-site occurs. Tofu, if used is commercially prepared, contains 5 grams of protein per 2.2 ounces by weight and is easily recognizable as a meat substitute. Adapted from NC Nutrition Services.

12 MEAL COMPONENTS (all components are included) Breakfast: fluid milk; juice/fruit/vegetable; grain/bread Lunch or Supper: Fluid Milk; Meat or Meat Alternate; 2 vegetables or fruit and vegetable, grain/bread. Snack (2 of these 5): fluid milk; juice/fruit; juice/vegetable; meat or meat alternate; grain/bread *Policy Questions Yes No N/A MENU CHANGES Did you check No on any items in the Checklist? Use the space below to plan what you will change to meet the new CACFP Meal Patterns. Menu Item Example. Granola bars are served at snack. Planned Improvement Instead of granola bars, serve whole grain crackers, mini bagels, whole grain tortilla chips, mini bagels, or cereal to replace the granola bars as the grain IMPORTANT NOTES 1. Whole grain rich foods are foods are foods that contain 100 % whole grains. They are also foods that contain at least 50% whole grains, as long as the remaining grains in the food are enriched. Example of whole grain-rich foods include: 100% whole wheat bread, whole grain tortillas, oatmeal, brown rice, whole grain crackers, whole grain cereal flakes, and whole grain muffins. 2. Grain-based desserts include brownies, cakes, cereal bars, coffee cakes, cookies, doughnuts, granola bars, pie crusts for dessert pies, sweet rolls, and toaster pastries. They cannot count towards the grain requirement at any meal or snack under the updated CACFP meal patterns. Sweet crackers (graham and animal crackers) are creditable. 3. Menus must identify the following information: -Type of milk served -Whole grain-rich foods ( WW and WG for whole wheat and whole grains are acceptable) -Type of cereal served Adapted from NC Nutrition Services.

13 Handout 7 CACFP MENU CHECKLIST INFANT MEAL PATTERN DOES YOUR MENU MEET THE CACFP MEAL PATTERNS? Breastmilk/Infant Formula & Support of Breastfeeding Yes No N/A *Is there a signed infant formula/breast milk feeding plan on file for all infants? *When a parent or guardian provides breastmilk or formula and the infant is consuming solid foods, the center supplies all other required meal components, for the meal to be reimbursable. *Cereal is not served in bottles, unless supported by a medical statement. *Reimbursement is claimed when a mother directly breastfeeds her infant onsite. *Meals containing expressed breastmilk are claimed for reimbursement. The min. requirements for infants ages 0-5 months are only breastmilk or formula. Grains/Breads Yes No N/A *Breakfast cereals (e.g. ready-to-eat, instant and regular hot) have 6 grams or less of sugar per ounce. No grain-based desserts are served (brownies, cakes, cereal bars, coffee cakes, cookies, doughnuts, granola bars, pie crusts for dessert pies, sweet rolls, and toaster pastries). Bread, Crackers and ready-to-eat cereals are only offered at snack and not at meals. NOTE: If these items are served at breakfast, lunch or supper they are not creditable toward a reimbursable meal. Cereal type is identified on the menu (For example, puffed rice, granola, Cheerios or Kix ) Fruits/Vegetables Yes No N/A Juice is not served to infants. A separate fruit and separate vegetable or combination of both are offered at snack when infant is developmentally ready. Meat/Meat Alternate Yes No N/A *Yogurt contains less than 23 grams of sugar per 6 oz. serving. Soy yogurt is not creditable for reimbursement in the infant meal pattern. *No deep-fat frying of foods on-site occurs. Cheese foods and/or cheese spread are not served. Infant menus do not contain tofu. Optional: Whole eggs are served as a meat/meat alternate component. Optional: Meat and meat alternates may be served in place of the grains component at breakfast a maximum of three times a week. Adapted from NC Nutrition Services

14 Developmental Readiness for Solids Yes No N/A *Introduction of solid foods, of the appropriate texture and consistency, begins at 6 months of age, as developmentally appropriate. *The center or day care home has a policy or procedure for how parents or guardians communicate their infants/ readiness for solids to care providers. NOTE: As best practice parents or guardians can request in writing when a center or day care home should begin serving solids to infants in care. *Policy Questions MENU CHANGES Did you check No on any items in the Checklist? Use the space below to plan what you will change to meet the new CACFP Meal Patterns. Menu Item Example. Granola bars are served at snack. Planned Improvement Instead of granola bars, serve whole grain crackers, mini bagels, whole grain tortilla chips, mini bagels, or cereal to replace the granola bars as the grain IMPORTANT NOTES 1. Infants enrolled for care in the center or day care home must be offered a meal that follows the CACFP infant meal pattern requirements. 2. Infants do not eat on strict schedules and therefore must be fed during a span of time that is normal for their individual eating habits. 3. Parents or guardians may only provide one meal component. Adapted from NC Nutrition Services

15 Fruit and Vegetable Product Options Handout 8 Fresh (e.g. bananas, kiwi, heads of lettuce, celery sticks) Often has more acceptable quality and texture Is available locally when it is inseason Best price when it is in-season Frozen (e.g. berries, cauliflower, potato products) Long shelf life Quick and easy to prepare Available year round Good variety Fresh-cut (e.g. baby carrots, bags of salad mix, apple slices, diced pineapples) close to fresh in quality and nutrient content (if stored and prepared correctly) Yield and appearance of product is more consistent than fresh (could be an advantage or disadvantage depending on whether the students prefer uniform vs. homemade appearance) Provide portion control Reduces storage space Shelf life often longer than fresh but shorter than other forms Less time to prepare (lower labor costs) Higher food cost Canned (e.g. peaches, corn, peas, tomato products, beans) Long shelf-life Quick and easy to prepare Maintains quality over time Comparatively inexpensive Dried (e.g. raisins, dried apples, banana chips, sun-dried tomatoes) Usually nutrient packed but sugarpacked too Chewy texture adds contrast to meals Better used in small quantities as snacks Juice (e.g. orange juice, V-8, lemon juice) Long shelf life Read labels carefully to purchase 100% juice Adapted From: USDA. Fruits and Vegetables Galore-Helping Kids Eat More, Lesson Plan B. Retrieved from:

16 Build a With Fruits Build a Healthy Plate With Fruits Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program Handout 9 Did you know offering fruit is a quick-and-easy way to make meals and snacks healthier and more colorful? While most toddlers consume enough fruit, most children 4 years and older do not. You can help by offering different fruits on your menu. Offering a variety of fruits during the week can: Teach healthy eating habits children will use for life. Add color, texture, and flavor to children s plates. Give children the vitamins and minerals they need to grow and play. Promote proper digestion, help children feel full, and maintain a healthy weight by providing dietary fiber. What types of fruits should I offer? Fresh, frozen, canned, and dried fruits are all great choices. Introduce kids to the whole rainbow of fruit choices each fruit has its own unique flavor and nutrients. Providing different choices each day helps children get the nutrition they need. Limit fruit juice. Serve only one ½-cup (4 oz) serving of 100% juice, once per day. While 100% fruit juice can be part of a healthy diet, it does not contain the dietary fiber found in other forms of fruit. Include good sources of potassium, such as bananas, dried plums, cantaloupe, honeydew melon, nectarines, raspberries, and orange juice. Potassium can help children maintain a healthy blood pressure. How can I serve fruits and juices with no added sugars? It is easy for children to get too many added sugars from foods and beverages. The extra calories from these added sugars can make children feel full before they ve had a chance to get the nutrients they need from other foods. Extra calories from added sugars also make it harder for children to maintain a healthy weight. Since fruits are naturally sweet, it can be easy to get children to eat them without adding sweeteners like sugar, corn syrup, and honey. Here are a few tips: Watch out! There is usually very little fruit in chewy fruit snacks or "fruit-flavored" beverages (often called fruit drinks or fruit punch). Serve fresh fruit more often than fruit-based desserts, such as fruit pies, cobblers, and crisps. Purchase fruit canned in water or 100% fruit juice instead of syrup. Offer unsweetened applesauce and try sprinkling ground cinnamon on top. more 'no added sugar' tips on next page... Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program Build a Healthy Plate With Fruits 5

17 Build a Healthy Plate With Fruits... more 'no added sugar' tips Use frozen fruit that does not contain added sugars. Choose 100% fruit juice instead of fruit-flavored drinks or soda, including cola, lemon lime, root beer, or orange soda. 100% Juice Offer raisins or other unsweetened dried fruit instead of chewy fruit snacks or strips, fruit drops, candy, or sweets.* Since it is easy to eat a lot of dried fruit in a short time, it is best to serve unsweetened dried fruit in a ¼-cup serving. Eating ¼ cup of dried fruit is like eating ½ cup of fresh fruit. CHOKING! * Hard fruit chunks, chewy fruit snacks, and certain types of candy pose choking hazards. (See Supplement A on page 77 for more information.) How can I encourage kids to eat fruits? It may take time for new foods to be accepted. Kids don't always eat new foods right away. Here are some ways to get kids excited about fruits: Make food fun and be sure fruits are easy to eat. Create a rainbow salad with a variety of colors of fruits. Add crushed pineapple, mandarin oranges, or fresh apples to salad mix or coleslaw. Peel or slice fresh oranges. Have a Fruit Tasting Day. Encourage each child s family to bring one unique fruit for the group to taste. How about kiwifruit, black grapes, blackberries, pomelo, or lychees? Cook together. Children learn about fruits and vegetables when they help prepare them. Young children can help rinse fruits and make faces out of pieces of fruits. Pick kitchen tasks that match children s abilities: mash bananas, peel some fruits, or mix ingredients for a fruit salad. See the Edible Art activity from Team Nutrition s Community Nutrition Action Kit. Explore the "Grow It, Try it, Like It!" educational kit. Growing fruits, like strawberries, in a garden or container can help increase children s willingness to taste them. Eat fruits and kids will too! They learn from watching you. Connect With Parents and the Community Grow It, Try It, Like It! Preschool Fun With Fruits and Vegetables Cantaloupe Corner Grow It, Try It, Like It! Preschool Fun With Fruits and Vegetables Peach Tree Orchard Booklet 5 Booklet 6 Send the message home. Share the Nibbles for Health take-home newsletter for parents on juice. Participate in Farm to Child Care activities. Have farmers deliver fresh, seasonal produce to your child care program, or take the children on a field trip to a local pick your own farm. 6 Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program Build a Healthy Plate With Fruits

18 Build a Healthy Plate With Fruits How can I keep fruit safe? CHOKING! For children younger than 4 years old: Cut raw fruit in small pieces no larger than one-half inch (½ ) to prevent choking. Slice grapes and other round foods in half, and then cut into smaller pieces. See Supplement A on page 77 for more information on choking hazards. ½ " 1 2 ½-inch pieces Clean Even if you plan to peel the produce before eating, it is still important to rinse it first. That s because it is easy to transfer dirt and bacteria from the peel or rind to the inside of fruit when you are cutting. Rinse all produce thoroughly under running water before eating, cutting, or cooking. Do not use soap or detergent. Scrub firm fruits, such as melons, with a clean produce brush. Dry produce with a clean cloth towel or paper towel to further reduce bacteria that may be present. Before opening a can of fruit, wash and dry the top of the can. Under clean, running water, rub the top of the can briskly with a clean cloth or paper towel to remove dirt and germs from the surface. Dry with a clean cloth towel or paper towel after washing. Prepare and Store Safely Cut away any damaged or bruised areas on fresh fruits before preparing or eating. Produce that looks rotten or has mold on it should be thrown away. Keep fruits separate from raw meat, poultry, and seafood while shopping, preparing, or storing them. Store perishable fresh fruits, like strawberries, in a clean refrigerator at a temperature of 40 F or below. Refrigerate all produce that is purchased precut or peeled to maintain both quality and safety. If you re not sure whether an item should be refrigerated, ask the produce manager at your supermarket. See the Food Safety tip sheet on page 55 for more food safety tips. Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program Build a Healthy Plate With Fruits 7

19 Build a Healthy Plate With Fruits Activities How can I put this information into practice? Take a look at your current weekly or cycle menu. Circle the fruits on your child care menu. Which new fruits listed below will you try on your menu? Circle what you plan to try next month. What other ways will you try to promote fruit? Put a check mark next to actions you will try next month. Next month, I will: Apples Apricots Bananas Grapes Honeydew Kiwi fruit Pears Pineapple Plums Promote a different fruit of the week every week. Next month, I will promote: Blackberries Mangoes Raisins Blueberries Nectarines Raspberries Cantaloupe Cherries Grapefruit Oranges Papaya Peaches Strawberries Tangerines Watermelon Purchase and serve fruit in season to save money. For example, berries in the summer, apples in the fall, and oranges in the winter. How will you offer these fruits next month? As part of a: Fruit Salad Green Leafy Salad (add shredded apples, canned pineapple bits, or sliced strawberries to spinach or leaf lettuce) Sandwich (add thinly sliced apples to a turkey sandwich) Fruity Kangaroo Pocket (raisins, veggies, and fillings in a whole-wheat pita pocket) Snack Ants on a Log (celery sticks*with a thin layer of peanut butter and topped with raisins) Unsweetened Applesauce topped with cinnamon and raisins Fruit and Yogurt Parfait (fruit and low-fat yogurt topped with whole-grain cereal) Dessert Keep three different fruits available to serve as quick snacks. For example, bananas, peaches canned in 100% juice, and raisins. CACFP Crediting Tip: Make sure you offer the full portion of fruit, depending on the meal and the age of the child. CHOKING! For children younger than 4 years, offer cooked or soft food* to prevent choking. 8 U.S. Department of Agriculture U.S. Department of Health and Human Services Food and Nutrition Service FNS-440 June 2013 USDA and HHS are equal opportunity providers and employers.

20 Build a Healthy Build a Healthy Plate With With Vegetables Vegetables Handout 10 Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program Brightly colored vegetables can be the superstars in every meal and snack! Most children 2 years and older do not eat enough vegetables or a variety of vegetables. You can help by offering a variety of vegetables during the week. Serving vegetables at meals and snacks can: Give children the vitamins and minerals they need to grow and play. Help children maintain a healthy weight as they grow. Provide dietary fiber to help children feel full and make their potty time easier. Create healthy eating habits children will keep for life. Add color, crunch, and flavor to children s plates. What types of vegetables should I offer? Fresh, frozen, or canned vegetables are all great choices. Each vegetable contains different amounts of nutrients and fiber, so vary the vegetables you serve. Providing different choices each day helps children get the nutrition they need. Brighten children s plates often with dark-green, red, and orange vegetables. Incorporate a variety of dry beans and peas into the meal. Offer white bean dips or mashed black bean burritos. CACFP Crediting Tips: Because of their high nutrient content, cooked, mature (dry) beans and peas may be considered both as a vegetable and meat alternate. However, they cannot be credited as both a vegetable and a meat alternate in the same meal. (See the Dry Beans and Peas as well as the Meat and Meat Alternate tip sheets on pages 15 and 19 for more information.) Some beans and peas, such as lima beans, green peas, snap peas, and green (string) beans, are fresh, immature beans and peas that can be served as vegetables. They are not dry beans and peas in CACFP, and cannot be served as a meat alternate. How can I serve a variety of vegetables low in sodium and solid fats? Since vegetables are naturally low in sodium (salt) and solid fats, prepare and serve vegetables without adding too much salt or solid fats like butter, stick margarine, cream sauces, and regular, full-fat cheese. Here s how: Use herbs or no-salt spice mixes instead of salt, butter, or stick margarine to season vegetable dishes. Offer fresh vegetables more often instead of breaded and fried vegetables, including fried white potatoes. more 'variety' tips on next page... Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program Build a Healthy Plate With Vegetables 9

21 Build a Healthy Plate With Vegetables... more 'variety' tips Purchase canned vegetables and beans labeled no salt added or low sodium. If these are not available, reduce sodium by draining and rinsing canned foods before preparing. Choose fat-free refried beans, or reduced-sugar and reduced-sodium versions of baked beans. Use frozen vegetables that do not contain added solid fats, sugars, or sodium. Go light on the salad dressings, sauces, and dips. How can I encourage kids to eat vegetables? It may take time for new foods to be accepted. Kids don't always eat new foods right away. Here are some ways to get kids excited about vegetables: Add color and texture. Create a rainbow salad, coleslaw, or stir-fry with a variety of different colored vegetables. Use dark leafy greens, such as romaine lettuce or spinach, and add red peppers, shredded carrots, and red cabbage. Add canned pineapple chunks packed in 100% fruit juice to the salad for some more color. Make food fun. Serve fresh vegetable sticks (zucchini, yellow squash, celery, red pepper) with Snow Princess Dip (low-fat ranch dressing), hummus (puréed chickpeas, olive oil, and lemon juice), or Alligator Eyelash Dip (plain, low-fat yogurt mixed with dill or other herbs). Keep cut-up vegetables on hand for a quick appetizer to serve and occupy children while you are getting meals ready. Cook together. Provide healthy ingredients and let kids help with preparation, based on their age and skills. Kids may try foods they avoided in the past if they helped to prepare them. Children can help rinse vegetables, mash beans, mix ingredients, or tear leafy greens. teamnutrition.usda.gov/resources/nibbles/nibbles_newsletter_31.pdf Eat vegetables and kids will too. They learn from watching you. Have a fun Vegetable Tasting Day. Encourage each child s family to bring one unique vegetable for the group to taste. How about purple cauliflower, asparagus, spaghetti squash, tomatillos, or kohlrabi? Connect With Parents and the Community Explore the "Grow It, Try It, Like It!" education kit. Growing vegetables, like spinach or crookneck squash, in a garden or container can help increase children s willingness to taste them. Arrange a field trip to a local farm or community garden to expose kids to more vegetables. usda.gov/resources/growit.html Grow It, Try It, Like It! Preschool Fun With Fruits and Vegetables Spinach Lane Booklet 3 Participate in Farm to Child Care activities. Arrange to have farmers bring fresh, seasonal produce deliveries for your child care program. Send the message home. Share the Nibbles for Health take-home newsletter for parents on trying new foods together Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program Build a Healthy Plate With Vegetables

22 Build a Healthy Plate With Vegetables How can I keep vegetables safe? CHOKING! For children younger than 4 years old: Cut raw vegetables in small pieces no larger than one-half inch (½ ) to prevent choking. Shred carrots and other hard vegetables. Slice cherry or grape tomatoes and other round foods in half, and then cut into smaller pieces. Offer cooked or soft vegetables to younger children to prevent choking. See Supplement A on page 77 for more information on choking hazards. ½ " 1 2 ½-inch pieces Clean Rinse all produce thoroughly under running water before eating, cutting, or cooking. Do not use soap or detergent. Scrub firm vegetables, such as cucumbers, with a clean produce brush. Dry produce with a clean cloth towel or paper towel to further reduce bacteria that may be present. Even if you plan to peel the produce before eating, it is still important to rinse it first. That s because it is easy to transfer dirt and bacteria from the outside to the inside of the vegetable when you are cutting. Prepare and Store Safely Before opening a can of vegetables or beans, wash and dry the top of the can. Under clean, running water, rub the top of the can briskly with a clean cloth or paper towel to remove dirt and germs from the surface. Dry with a clean cloth towel or paper towel after washing. Cut away any damaged or bruised areas on fresh vegetables before preparing or eating. Produce that looks rotten or has mold on it should be thrown away. Store perishable fresh vegetables (like lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40 F or below. Refrigerate all produce that is purchased precut or peeled to maintain both quality and safety. If you re not sure whether an item should be refrigerated, ask the produce manager at your supermarket. Keep vegetables separate from raw meat, poultry, and seafood while shopping, preparing, or storing them. See the Food Safety tip sheet on page 55 for more food safety tips. Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program Build a Healthy Plate With Vegetables 11

23 Handout 10 (continued) Which vegetables listed below will you try on your menu? Go for variety and color from each of these vegetable groups! Circle what you plan to try next month. Dark-Green Vegetables Bok choy Broccoli Collard greens Dark-green leafy lettuce Kale Mesclun Mustard greens Romaine lettuce Spinach Turnip greens Watercress Starchy Vegetables Cassava (yucca) Corn Fresh cowpeas or field peas Green bananas Green peas Green lima beans Plantains Potatoes Taro Water chestnuts Red and Orange Vegetables Acorn squash Butternut squash Carrots Hubbard squash Pumpkin Red peppers Sweet potatoes Tomatoes Tomato juice (low-sodium) Dry Beans and Peas Black beans Black-eyed peas Chickpeas (garbanzo beans) Kidney beans Lentils Navy beans Pinto beans Soy beans Split peas White beans Other Vegetables Artichokes Asparagus Avocado Bean sprouts Beets Brussels sprouts Cabbage Cauliflower Celery Crookneck squash Cucumbers Eggplant Green beans Green peppers Iceberg (head) lettuce Mushrooms Okra Onions Parsnips Turnips Wax beans Zucchini

24 Build a Healthy Plate With Vegetables Activities How can I put this information into practice? Take a look at your current weekly or cycle menu. Circle the menu items to which you can add more vegetables. What other ways will you try to promote vegetables? Put a check mark next to actions you will try next month. Next month, I will: Promote a different vegetable of the week every week. Next month, I will promote: How will you offer vegetables next month? As part of a: Salad Sandwich Veggie Roll-Up (veggies wrapped in a whole-grain tortilla with ranch dressing) Veggie Burrito or Quesadilla Stir-Fry Purchase and serve vegetables in season to save money. For example, asparagus in the spring, green peppers in the summer, sweet potatoes and Brussels sprouts in the fall, and cabbage and acorn squash in the winter. Pasta Dish or Lasagna Meal Pasta Salad Snack Veggie Sticks With Dip Snack Veggie Bake (vegetables roasted in the oven) CHOKING! For children younger than 4 years, offer cooked or soft vegetables to prevent choking. CACFP Crediting Tip: Make sure you offer the full portion of vegetables depending on the meal and the age of the child. Soup, Chili, or Stew Pizza Egg Dish 12 more 'Activities' on next page... Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program Build a Healthy Plate With Vegetables

25 Build a Healthy Plate With Vegetables... more 'Activities' Which vegetables listed below will you try on your menu? Go for variety and color from each of these vegetable groups! Circle what you plan to try next month. Dark-Green Vegetables Bok choy Broccoli Collard greens Dark-green leafy lettuce Kale Mesclun Mustard greens Romaine lettuce Spinach Turnip greens Watercress Starchy Vegetables Cassava (yucca) Corn Fresh cowpeas or field peas Green bananas Green peas Green lima beans Plantains Potatoes Taro Water chestnuts Red and Orange Vegetables Acorn squash Butternut squash Carrots Hubbard squash Pumpkin Red peppers Sweet potatoes Tomatoes Tomato juice (low-sodium) Dry Beans and Peas Black beans Black-eyed peas Chickpeas (garbanzo beans) Kidney beans Lentils Navy beans Pinto beans Soy beans Split peas White beans Other Vegetables Artichokes Asparagus Avocado Bean sprouts Beets Brussels sprouts Cabbage Cauliflower Celery Crookneck squash Cucumbers Eggplant Green beans Green peppers Iceberg (head) lettuce Mushrooms Okra Onions Parsnips Turnips Wax beans Zucchini U.S. Department of Agriculture U.S. Department of Health and Human Services Food and Nutrition Service FNS-440 June 2013 USDA and HHS are equal opportunity providers and employers. 13

26 Handout 11 Whole Grain-Rich Foods in the Child and Adult Care Food Program (CACFP) Foods that meet the whole grain-rich criteria for the CACFP contain either 100 percent whole grain or a blend of flours of which at least 50 percent is whole grain. The remaining grains, if any, must be enriched. Under the new CACFP meal pattern requirements, at least one of the grain servings offered each day, across all eating occasions, must be whole grain-rich. It is recommended that at least half of the grains offered each day be whole grain-rich. What is a Whole Grain? A whole grain contains all three parts of the grain: What are some common whole grains? Whole wheat flour Whole cornmeal Graham flour Whole corn Whole barley Whole rye Whole white wheat flour Brown rice Whole oats, oatmeal, rolled oats Wild rice What is the definition of Whole Grain-Rich? Whole grain-rich products must contain at least 50 percent whole grains and the remaining grains in the product must be enriched.

27 Whole grain-rich products must meet one of the following three requirements: A. The product has a 100% Whole Grain Stamp. Whole Grain Stamps that do not have the 100% are not enough to determine if a product is whole grain rich. B. The product had a FDA approved Whole Grain Health Claim: Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers. C. A whole grain is listed first in the product list of ingredients. If the food item is a mixed dish product (i.e. lasagna), a whole grain must be the primary grain ingredient by weight. If the first ingredient is water, a whole grain may be listed as the second ingredient and still meet the whole grain-rich criteria.

28 Local and Seasonal Produce Handout 12 Many fruits and vegetables taste better fresh from the garden. Picked at the peak of flavor and nutrition, local produce is a terrific choice for Child and Adult Care Food Program (CACFP) meals. Using locally grown fruits and vegetables can help your program: Increase variety of foods offered. Increase acceptance of vegetables among young children. Help keep food costs in line. Support local economy. There are several different ways to buy locally grown produce: Farmers Markets Direct from farm Community Supported Agriculture (CSAs) U-Pick Farms Seasonal Produce Stands Neighborhood Grocery Stores Farmers markets are very popular. Some markets have brought local farmers and consumers together for decades. Other markets are new. Keep a watchful eye for new markets in your area. Farmers markets run between late spring until the last fall harvest. The produce offered changes weekly as new crops are ready to pick. While, farmers markets may not always be the least expensive source for produce, they are a great outing for children to see farm-grown foods. Spend time talking with farmers at markets to establish relationships and to reach out directly to farms, as buying direct from the farmer may be another option. Community Supported Agriculture (CSAs) is another connection to local farming. CSAs are like a membership. People buy a share of a local farmer s garden. The farmer plants and harvests the foods. A portion of the harvest goes to each member each week. The produce in the box each week depends on the growing season and success of the garden. U-pick farms are just that, places where you can go to pick your own produce. U-pick farms often offer fruits such as strawberries, cherries, apricots, melons, peaches, apples, and pears. U-pick farms are another great way to help children learn where food comes from. Pumpkin patches are a popular field trip children enjoy. Neighborhood grocery stores may have locally produced foods. Look for signs that list where the seasonal produce was raised. Foods grown in a hot house will be available year round. Adapted from: National Food Service Management Institute. Meal Time Memo for Child Care, Plenty of Produce. Retrieved from: les/pdf/ pdf

29 W H AT S I N Season? Use this quick reference guide to know what fruits and vegetables are in season in Maryland. Consider buying locally-grown food from grocery stores, wholesale markets, restaurants, farmers markets, roadside stands or pick-your-own. To find locally-grown food near you visit Only Maryland farmers can use the Maryland s Best logo. When you see the Maryland s Best logo, you re contributing to the economic growth of Maryland and our farmers.