MENU PLANNING AND FOOD SAFETY

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MENU PLANNING AND FOOD SAFETY

• Chapter 11

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NUTRITIONAL POLICIES

• Nutrition and food safety are inadequate in many
  child care settings. Staff must be trained to
  provide nutritious, enjoyable meals that are
  prepared safely.

• Disease can be prevented by knowledge and
  practice of food safety
• Childrens

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FOOD PROGRAMS

• For Families (including staff)
• WIC for families with children under 3 years
• Food Stamps the largest program
• For providers for children to age 12 years
• 1.Non-profit licensed (public or private)
• 2.Family child care that has a sponsoring agency
• 3. For-profit private program with more than 25
  children under Title Twenty funding

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FOOD PROGRAMS, contd

• Funds pay for up to 2 meals and one snack OR 2
  snacks and one meal/day
• Provider must meet the nutritional guidelines
• Program provides funding for food and for
  nutrition and menu planning

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FOOD PROGRAMS, contd

• USDA Food Distribution Program distributes
  surplus foods
• Summer Service Programfood for low-income
  children
• Nutrition Education Training Program for
  teaching children (and their families) about food
  and nutrition

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MENU PLANNING

• See Figure 11.1 and Table 11.2
• Breakfast the most important meal
• Consists of milk, bread/cereal, and fruit
• Snack
• Consists of a milk, meat/alternative,bread/grain
  or fruit

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FOOD SAFETY

• Safety depends on proper purchasing, storage,
  handling, and cooking

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Menu Planning, contd

• Lunch
• Milk, meat/alternative, fruit and/or vegetable,
  and a bread/grain
• Children who help prepare lunch are more likely
  to eat it
• Children who eat fast foods frequently prefer
  highly flavored, high-fat meals

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