Section 5

1. Section 5 Other Foods ________ Child Nutrition Programs 5-1

2. Description of Section 5: Other Foods The foods in this section • do not meet the requirement for any component in the meal patterns of the food-based menu planning approaches and • are included in the nutrient analysis of the menu.

3. Description of Section 5: Other Foods “Other Foods” includes food products used • to add calories and nutrients in order to satisfy children’s appetites, • as condiments and seasonings, • to round out a meal, and • to improve acceptability.

4. These Foods Supply Needed Calories and Nutrients However, many are high in • salt, • sugar, and/or • fat. Use care in deciding how often and in whatamount you use them.

5. Additional Information: • Not all other foods are listed. For example,staples such as flour and sugar are not included because they are never served alone. • Column 5 is left blank when purchase units for 100 servings is inappropriate.

6. Yield Table for Other Foods Includes the Following: • Mustard and salad dressings • Dried and evaporated milk, frozen yogurt, and canned pudding • Butter, margarine, light and heavy cream,cream cheese, ice cream, and ice milk • Jams, jellies, preserves, pickle relish,catsup (ketchup), chili sauce, and sherbet • Honey and syrups

7. Yield Table for Other Foods Includes the Following: • Ham hocks, pig ears, pig feet, bacon, surimi (fish product), and egg products • Yeast • Coconut, hominy, popped corn, and potato chips and sticks • DRIED vegetables used for seasoning

8. This training was conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

9. National Food Service Management Institute The University of Mississippi • Mission: To provide information and services that promote the continuous improvement of child nutrition programs • Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs