Mastering Menus for the Child and Adult Care Food Program

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Mastering Menus for the Child and Adult Care Food Program

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1. CC Annual Training FY 2010 Amey Herald, M.S., R.D. Mastering Menus for the Child and Adult Care Food Program

2. Mastering Menus Cycle Menus Menu Planning Evaluate Menus Identify Menu Errors Use the Food Buying Guide Grains/Breads Serving Sizes

3. What Are Cycle Menus? Menus planned for a specified period of time and then repeated.

4. Advantages of a Cycle Menu Reduces menu planning time Makes purchasing faster and easier Keeps meals and food items standardized Food service is more efficient Can be used as a training tool Aids in evaluation Makes using the Food Buying Guide easier!

5. VARIETY Offering a wide variety of foods each day is one way to increase food intake.

6. OVERSIGHT Director/CACFP Contact Sponsor Ensure quality foods Ensure CACFP components and requirements are met

7. Cycle Menu Planning Helps participants receive proper nutrition For improving or maintaining health Promotes respect Ensures foods served meet the CACFP meal pattern

8. Menus: What to consider? Cultures Seasons Spring/Summer Fall/Winter Equipment/facility Costs

9. Food Preferences Cultural background Religious beliefs Family traditions

10. Incorporating Food Preferences Planning Menus: Surveys talking with clients or group meetings Families Revising Menus and Special Occasion Meals

11. Reminder Modified diets Medical Referral Form Document medical need and list of alternative foods to serve Religious substitutions need written statement and signature from parent/guardian

12. Menu Development Supplies needed: recipes, resources and time New foods/recipes Suggestions CACFP requirements Determine length of cycle

13. Menu Development Plan special occasion foods and seasonal foods first Identify main dish and meat or meat alternate Vegetable/Fruits Bread/Milk Ensure CACFP meal components are included

14. Menu Development Visualize each meal Colors- appealing or boring? Flavors- blend or clash? Texture- mixture of soft and crisp? Variety Shapes Temperatures Preparation methods

15. Commercially Prepared or Processed Foods Child Nutrition (CN) labels Manufacturer statement documenting the product, food components, and the amounts that are credited to that product.

16. Menu Evaluation Utilize Staff KDE Meal Requirement Checklist

17. Menu Evaluation Criteria Nutritional Adequacy Personnel skills time management 4. Equipment adequate, no overloads Flavor Mild and strong combination 6. Consistency and Texture: soft and crisp

18. Menu Evaluation Criteria 7. Color 8. Variety: in each meal in each day in the cycle menu as a whole check last day and first day

19. Identify menu errors: Meals that do not meet the CACFP meal pattern Non-creditable foods Identify combination foods which would require a CN label or product information Identify other problems Utilize KDE menu review checklist Menu Activity

26. Menu Review Checklist Breakfast Problems: 3 Components No more than one sweet grain/bread item per week Lunch Problems: 4 components – 5 items

27. Menu Review Checklist Snack Problems: 2 different Components Whole fruits and vegetables at least twice per week No more than one sweet grain/bread item per week

28. Menu Review Checklist General Menu Problems: Whole grains must be served at least once per day Commercially processed combination foods must have a CN label or product fact sheet Corndog, hot dog and sausage served more than twice per month

29. CACFP Sample Cycle Menus CACFP Sample Problem Menus More fresh fruits/ vegetables/ produce More whole grains More color/variety Less commercially prepared products Less variety of fruits/vegetables and less fresh produce Less whole grains Less color/variety More commercially prepared products

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