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Mastering Menus for the Child and Adult Care Food Program

Mastering Menus for the Child and Adult Care Food Program. ADC Annual Training July 20, 2009 Amey Herald, M.S., R.D. Kentucky Department of Education, Division of Nutrition & Health Services. Mastering Menus. Cycle Menus Menu Planning Evaluate Menus Identify Menu Errors

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Mastering Menus for the Child and Adult Care Food Program

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  1. Mastering Menusfor the Child and Adult Care Food Program ADC Annual Training July 20, 2009 Amey Herald, M.S., R.D. Kentucky Department of Education, Division of Nutrition & Health Services

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

  3. 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

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

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

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

  7. Menus: What to consider? • Food preferences/cultures • Seasons • Spring/Summer • Fall/Winter • Equipment/facility • Costs

  8. Food Preferences Cultural background Religious beliefs Family traditions

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

  10. Cycle Menus • Plan special occasion foods and seasonal foods first • Regular diet • Therapeutic diets/Consistency-Modified diets

  11. Cycle Menus • Therapeutic diets/Consistency-Modified diets • Medical Referral Form • Document medical need and list of alternative foods to serve • Registered Dietitian for specific diet plans/specific menus ( i.e., low sodium, low fat, or calorie controlled diet)

  12. Menu Development • Supplies needed: recipes, resources and time • New foods/recipes • Suggestions • Consider modifications needed for special diets • CACFP requirements • Determine length of cycle

  13. Menu Development • 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 • Client Surveys

  17. Menu Evaluation Criteria • Nutritional Adequacy • Food Preferences • Personnel skills time management 4 Equipment adequate, no overloads • Flavor Mild and strong combination

  18. Menu Evaluation Criteria 6. Consistency and Texture: soft and crisp 7. Color 8. Variety: in each meal in each day in the cycle menu as a whole check last day and first day You are now ready to revise the menu!

  19. Menu Activity 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

  20. BREAKFAST

  21. * Verify serving size by using Exhibit A - Grains and Breads Chart

  22. LUNCH

  23. * Need product information on these combination foods if purchased pre-made.

  24. SNACK

  25. SNACK

  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 Morefresh 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

  30. ATTACHMENTS • SAMPLE PARTICIPANT SURVEY • SAMPLE STAFF TESTING SCORE CARD TOOLS FOR IMPROVING YOUR MEAL SERVICE!

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