What's in a meal? : a resource manual for providing nutritious meals in the Child and Adult Care Food Program PDF
Preview What's in a meal? : a resource manual for providing nutritious meals in the Child and Adult Care Food Program
Historic, Archive Document Do assume not content reflects current scientific knowledge, policies, or practices. What's a Meal? in A Resource Manual for Providing Nutritious Meals in the Child and Adult Care Food Program USDA's Dietary Guidance Working Group and DHHS's Committee on Dietary Guidance have approved What's in a Meal? as consistent with the Dietary Guidelines for Americans. United States Department of Agriculture Food and Nutrition Service Midwest Region Special Nutrition Programs 77 West Jackson Boulevard, 20th Floor Chicago, Illinois 60604 Reproduced by the National Food Service Management Institute USDA-MWRO with approval of Third Edition, January 1999 Second Edition, July 1996 February 1994 The Child Nutrition Programs are open to all eligible children and adults regardless of race, color, national origin, sex, age or handicap. Any person who believes heor she has been discriminated against in any USDA-related activity should write immediately tothe Secretary ofAgriculture, Washington, DC 20250. Table of Contents Grasping Nutrition Concepts I - 1 Following the Dietary Guidelines I - 1 Key Elements ofthe Dietary Guidelines I - 1 Using the Food Guide P\Tamid 1-2 Understanding Nutrition 1-4 Nutritive Value ofFoods 1-7 Foods Higher in Fat, Sodium and Sugar -- 1-9 VSeagmeptlaeriMaennDuisets . . r•NATi'Jp.N3AcD.EPATG.jRO.r'CAUGCfTilOCPLAilLT'"i.\bPh£;arV\I ...... I1 -- 1120 , Dental Health ... I - 12 Physical Acti\itv* ... I - 13 Drug and Nutrient Interaction ... I - 13 Children with Special Nutrition Needs ... I- 13 Formation ofEating Habits CATaLOGIMS PRER" ... 1-17 Questions andAnswers 1-19 Modifying Recipes and Menus to Meet the Dietaiy Guidelines forAmericans II - 1 Suggestions for Reducing Fat II - 2 Suggestions for Reducing Sodium II - 3 Suggestions for Reducing Sugar II - 5 Suggestions for Increasing Fiber II - 5 Menu Modij&cation II - 6 Understanding Food Labels: \Miat's in a Food? Ill - 1 Overview ofFood Labeling Ill - 1 The Nutrition Labeling and Education Act Ill - 1 Key Requirements Under the Nutrition Labeling and Education Act Ill - 2 Nutrient Descriptors and Their Definitions Ill - 3 The Nutrition Panel Ill - 4 The Food Label at a Glance Ill - 5 Some Things to Know^ About Grains/Breads Ill - 6 Some Things to Know About Frmt Juices Ill - 7 Some Things to I^now About Processed Meats Ill - 8 Reading Ingredient Lists Ill - 9 Crediting Commercial Grains/Breads Products Ill - 10 Determining the CACFP Serving Size Based on Package Information Ill - 11 Commercially Processed Combination Foods Ill - 13 Child Nutrition Labels Ill - 13 Feeding Infants I\' - 1 The Infant Meal Pattern - 1 Breast Milk - 3 Iron-Fortified Infant Formula IWV - 3 Milk - 4 Sanitation, Food Preparation and Safe FoodHandling IV-4 Bottle Feeding - 4 Baby Foods - 6 Foods That Cannot Be Credited IV - 8 Foods to Avoid or Limit TV - 8 Baby Bottle Tooth Decay - 8 Handling Foods for Safety V - 1 Foodborne Illness V - 1 Food Service Hazards V - 2 Hazard Analysis ofCritical Control Points (HACCP) V - 2 Utensils and Equipment V - 3 Guidelines to Keep Food Safe V - 4 Ways to Recognize Food Spoilage V - 5 Serving Cultural Foods VI - 1 Considering Cultural Differences^^ VI - 1 Australia -i - 1 VI - 2 Brazil VI - 2 China VI - 3 Egypt VI - 3 France VI - 4 Germany VI - 4 India VI - 5 Italy VI -5 Japan VI - 6 Kenya VI - 6 Mexico VI - 7 Russia VI - 7 Sweden VI - 8 Thailand VI - 8 U.S.A VI -9 HoHdays VI - 9 References and Resources VI - 10 Evaluating Recipes VII - 1 Tips for Evaluating a Recipe VII - 1 Abbreviations VII - 1 Common Measures and Equivalents VII - 1 Weights ofOne Cup ofCommonly Used Ingredients VII - 2 Determining the Number ofGrains/Breads Servings in a Recipe VII - 4 Recipe Analysis VII - 6 Recipe Analysis Worksheet VII - 7 Common Food Yields VII - 8 Crediting Foods VIII - 1 Meeting the Meal Pattern Requirements VIII - 2 Portion Sizes VIII - 2 Combination Dishes VIII - 2 Grains/Breads VIII - 3 Fruits and Vegetables VIII - 23 Meat and Meat Alternates VIII - 35 Milk VIII - 45 Infant Foods VIII - 51 Introduction The United States Department ofAgriculture Food and Nutrition Service (FNS) convened a task force in 1993 to prepare this manual which is intended to assist Child and Adult Care Food Program (CACFP) personnel in providing quaht\-, nutritious meals which comply with CACFP meal pattern requii'ements. The task force was made up oflocal family day care providers, child care center directors, sponsoring organization dii'ectors and nutiitionists, State Department ofEducation technical staff and USDA Food and Nutrition Service speciahsts. This manual contains sections on nutrition, recipe modification, food labeling, feeding infants, food handling and sanitation, cultural foods, recipe evaluation and crediting foods. This thii'd edition incorporates revisions to meet the current Dietar\" Guidelines for Americans. Grains Breads Instruction FNS 783-1. REV. 2 and current FNS crediting pohcy, including yogurt and salsa. Additional re\"i5ions were made based on comments from many CACFP professionals to ensure that charts and instructions are inclusive and easy to use. USDA commends all task force members for contributmg their time and energy* bej'ond regular duties to make this a successful guide. Special thanks to the Dietary Guidance Working Group the Food and Nutrition Service Nutrition and Technical , Services staff and State agency stafffor re\T.ewing the document. Since this document reflects poHc}*, re\'isions and reprints ofthis entire document are not authoiized without permission from the Midwest Region Special Nutrition Programs office. This manual may be copied or reproduced for training pturposes. THEODORE 0. BELL THERESA E. BO\^'^L-\N Regional Administrator ^Midwest Regional Dii'ector Midwest Region Special Nutrition Programs Development Team Elizabeth Bell Arlene Lindley Program Specialist Family Day Care Provider USDA - Food and Nutrition Service sponsored by Eastminster Community Concerns Special Nutrition Programs East Lansing, Michigan Chicago, Illinois Sherry Lundquist, MS, RD Mariel Caldwell, MS, MPH Dietician, Food and Nutrition Service Regional Nutrition Coordinator Minnesota Department ofEducation DHHS - Public Health Service St. Paul, Minnesota Maternal and Child Health Bureau Julie Mikkelson Chicago, Illinois CACFP Coordinator Maureen Conley, RD USDA - Food and Nutrition Service Illinois State Board ofEducation Special Nutrition Programs Department ofChild Nutrition Chicago, Illinois Springfield, Illinois Dominique Moore Laura Coury, RD, LD Program Specialist Program Specialist USDA - Food and Nutrition Service USDA - Food and Nutrition Service Special Nutrition Programs Special Nutrition Programs Chicago, Illinois Chicago, Illinois Diane Sawyer, LPN RobertW. Dean, PhD Family Day Care Provider RUeSgDioAna-lFNouotdriatnidonNuCtoroirtdiionnatSoerrvice Lsopmobnasrodr,edIlblyinIolilsinois Child Care Bureau Chicago, Illinois Gale Sjolund, Home Economist Sue Duley, CHE Manager, 4 C Food Program Nutrition Director Milwaukee, Wisconsin Minnesota Licensed Family Child Care Association Suman Sood, MS, RD Roseville, Minnesota Nutrition Services Coordinator Community and Economic Development Mary Jane Getlinger, MS Association ofCook County - Head Start Program Coordinator Chicago, Illinois Nutrition Education and School Meal Programs USDA - Food and Nutrition Service Rosemary Suardini, MS Chicago, Illinois Consultant, School Management Services Michigan Department ofEducation Cathy Harper, Nutritionist Lansing, Michigan Executive Director Nutrition for Children KathyVoorhies Champaign, Illinois Family Day Care Home Specialist School Food Service Division Suzette Hartmann, MS Ohio State Department ofEducation Nutrition Education Consultant Columbus, Ohio Indiana Department ofEducation Indianapolis, Indiana GloriaWilliams, MS Food Service Consultant Marilyn Jeter, RD Wisconsin Department ofPublic Instruction Executive Director Madison, Wisconsin Markent, Inc. Carmel, Indiana Helen Williams Program Director, Child Care Food Program Wanda L. Layne, LD, RD Detroit Urban League Nutritionist Detroit, Michigan Child Development Council ofFranklin County Columbus, Ohio (
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