NUTRITION AND MEAL PLANNING
Dec 14, 2015
GENERAL INFORMATIONRestroomsBreaksSilence your cell phonesAsk questions Limit personal conversationsPrizes
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AGENDA
Nutrition and Meal PlanningServing Sizes vs. Portion SizesCN LabelsCrediting FoodsFood Safety and Sanitation
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HEALTH OF WISCONSIN’S CHILDREN
24% high school students are overweight or obese
19% of 8-9 year olds are overweight or obese
29.9% of children ages 2-4 are overweight or obese
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What is Nutrition?Family Style DiningMenu: Quality and VarietyMenu: Recipe ModificationsStretching Your Food Dollar
Nutrition and Meal Planning Topics
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WHAT IS NUTRITION?
The role of food in the maintenance of good health Food at work in the body Proper nutrition can prevent overweight and obesity,
and medical problems associated with overweight and obesity
Good nutrition helps children grow to their full potential
Nutrition is a BALANCE of carbohydrates, protein, fat, vitamins, minerals and water
UNBALANCED nutrition can lead to obesity and other adverse health effects
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Supply energy in the form of glucose• Body’s most important and readily available
energy source• Brain’s preferred energy source
Children need carbohydrates for energy and help with growth and development
Sources of carbohydrates• Grains (preferably whole grains)• Fruits and Vegetables• Milk
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Simple sugars are also carbohydrates• Cakes, cookies, sugary cereals, doughnuts, candy• These items are high in calories and low in
valuable nutrients• Too much of these are linked to obesity
Limit foods that contain simple sugars
Excess simple sugar consumption may result in storing it in your body as fat (UNBALANCED)
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FiberNon-digestible carbohydrateFilling and therefore discourages
overeating Best sources are whole grain breads &
cereals
Whole GrainsContain fiber, B vitamins, iron,
magnesium It is recommended that whole grain
products are served a minimum 3 times per week
(White flour is made from the endosperm)
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Building new tissues, forming new cells, cell repair and oxygen transport
Body can also use as a source of energy
Sources of protein:• Meat• Dairy products• Legumes• Peanut butter
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Protects vital organs in the body Develop brain structure and nerve tissue
• Very important for infants and toddlers up to age 2 Production of hormones and maintaining
skin Aids in absorption of fat-soluble vitamins
(A,D,E,K)
Children need fat for normal body development
Excess fat in a diet can lead to weight gain (UNBALANCED)
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Help your body use carbohydrates, proteins and fats
Promote growth, cell reproduction and health Support immune system
Two types Fat-Soluble Water-Soluble
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A, D, E, and K Stored in the body
(fat cells) Children’s diets
are often low in vitamin A Serve foods high
in vitamin A 2-3 times/week
Handout
C and the B vitamins Need to be
consumed daily because they are not stored in the body Handout
Fat-Soluble Water-Soluble
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Calcium, potassium, magnesium and iron Needed for growth of teeth and bones,
muscle contraction, nerve reaction, blood clotting
IronNeeded to make hemoglobin, the oxygen
carrying component of red blood cells (RBC). Without iron, the body cannot make RBC and cannot get oxygen to tissues and organsThis leads to learning and behavior problems and iron deficiency anemia
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Infants and children especially need iron because they are in a growing stage• It is a CACFP requirement that infants
consume iron-fortified cereal until age 1, in addition to breast milk and/or iron-fortified infant formula
Good sources of iron:• Meat, enriched grains, leafy green vegetables• TIP: Serve iron-rich foods with foods containing
vitamin C (tomatoes, broccoli, oranges and strawberries) to improve the body’s absorption of iron
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Carries nutrients and oxygen throughout body
Removes waste productsRegulates body temperatureMaintains blood volumeChildren get busy playing and
forget to drink water so offer water to children throughout the day
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IT IS THE RESPONSIBILITY OF CHILD CARE FACILITY TO PROVIDE NUTRITIONALLY
ADEQUATE HEALTHFUL FOOD
Why?• Preschool aged children consume 50-100% of
their recommended daily allowance (RDA) in a child care setting
• In an eating environment, young children are influenced by adults
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What do you need to do? Serve a variety of meals packed with nutrients
• Caregivers decide what foods to serve, children decide what they want to eat and how much
• Only the child knows how hungry they are or if they like a particular foodRemember: Children often need to experience a food 15-20 times before they can decide if they like it or are reacting to unfamiliarity
Kids are slow to accept new tastes and textures
It Is The Responsibility of Child Care Facility to Provide Nutritionally Adequate
Healthful Food
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FAMILY STYLE DINING…..
Small bowls on the table with utensils that children can handle.
Children serve themselves, teachers assist but do not serve children.
Teachers eat with the children and model expected behavior.
Children are encouraged, but not required, to try all the foods served. 24
I WANT TO GROW UP HEALTHY, SO PLEASE……..
• Provide Space – child-size tables and chairs• Provide practice with child-sized utensils• Provide foods that challenge eating skills• Encourage family style dining
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BENEFITS OF FAMILY STYLE DINING….
WHAT WE LEARN BY DOING
Eating is a sensory experience.
Eating can be a mathematical experience -setting the table, counting, eating a fraction of the whole.
Eating is a social experience, learning the give and take of conversation as well as please and thank you. 26
HOW TO START FAMILY STYLE DINING…..START SLOWLY
Slow down, meals are part of the curriculum. Plan ahead for spills and utensils that may
fall on the ground. Start small by serving and passing one item
of the meal. Teachers assist with serving and passing,
initially, then allow children to completethe task.
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LEARN ABOUT FOOD THROUGH EXPERIENCES….
Using picture books to introduce a topic
Set up a pouring table during play time to practice pouring and scooping
Plan menus with children
Encourage cooking experiences28
WHAT ABOUT THE PICKY EATER?
The Division of Responsibility For Toddlers through Adolescents:
The parent (or child care provider) is responsible for what, when, where
The child is responsible for how much and whether
© 2009 Ellyn Satter 29
PARENTS' OR CHILD CARE PROVIDERS’ FEEDING JOBS: Choose and prepare the food Provide regular meals and snacks Make eating times pleasant Show children what they have to learn
about food and mealtime behavior Not let children graze for food or
beverages between meal and snack times
Let children grow up to get bodies that are right for them
© 2009 Ellyn Satter
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DIVISION OF RESPONSIBILITY
Fundamental to parents’ (or child care provider’s) job is trusting children to decide how much and whether to eat. If parents do their jobs with feeding, children will do their jobs with eating:
Children will eat They will eat the amount they need They will learn to eat the food their parents
(or caregivers) eat They will grow predictably They will learn to behave well at the table
© 2009 Ellyn Satter
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To prevent childhood obesity, serve:
1.MORE whole grains
2.MORE fruits and vegetables
3.LESS juice33
MORE Whole grains Whole grain bread has 14 more nutrients than white bread
Fiber – regulates blood sugar and keeps you feeling fuller longer
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MORE Fruits and vegetables Fruits and vegetables are filled with vitamins and other nutrients
Children ages 2-5 should be offered 1 - 1 ½ cups of vegetables and 1 - 1 ½ cups fruit each day
The amount of fruit and vegetables served at lunch is not enough to meet the daily amount 35
LESS Juice • Juice has fewer nutrients and more sugar than actual fruit
• May cause tooth decay • Overconsumption may contribute to childhood obesity
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Grocery Store Ad Plums are $1.39/lb Apples are $0.49/lb
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Turkey SandwichSpaghetti with Meatballs
Baked Chicken Breast HM Bean Burritos Roast Beef
Plums Bananas Pears Strawberries PotatoesCarrots Peas Celery Sticks Corn CarrotsMilk Milk Brown Rice Milk Whole Wheat Roll Milk Milk
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Q: Are you tempted to buy a lot of one food when it on sale as long as it will meet the program requirements of the meal pattern?
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Very little variety Some days you are only serving one fruit/vegetable
(which makes the meal not creditable)
So what do you do? What else is on sale at the store, costs less than $1.39/lb? Maintain variety, do not compromise a well-planned menu
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAYTurkey Sandwich Spaghetti with Meatballs Baked Chicken Breast HM Bean Burritos Roast BeefAPPLES APPLES APPLES APPLES PotatoesAPPLES Peas APPLES Corn APPLESMilk Milk Brown Rice Milk Whole Wheat Roll Milk Milk
Q: What happened to the quality/variety of the menu?
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Reduce Fat• Serve 1% or skim milk rather than 2% (ages 2+)Also less expensive than 2%/whole milk
Handout43
TEST YOUR MILK IQ
True or False: All types of milk contain the same amount of calcium, protein, vitamin D and other nutrients.
True or False: Whole milk has more saturated fat, cholesterol, and calories which leads to heart disease and obesity than low fat milk.
True or False: Low fat milk has all the nutrition that your center needs. (Over the age of 2)
True or False: You can mix 2% with low fat milk to help your center switch.
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COMPARE YOUR MILK ON FAT, CHOLESTEROL, AND CALORIES PER CUP (8OZ) WWW.NUTRITIONDATA.COM
Milk Type Grams of Fat
Grams of Cholesterol
Calories
Whole 8 25 150
2% Reduced Fat
5 20 120
1% Low Fat 2 10 100
Fat Free Skim
0 5 8046
COMPARE YOUR MILK ON CALCIUM, PROTEIN AND VITAMIN D PER CUP (8OZ) WWW.NUTRITIONDATA.COM
Milk Type Calcium(Percent Daily Value)
Grams of Protein
Vitamin D(Percent Daily Value)
Whole 30% 8 25%
2% Reduced Fat
30% 8 25%
1% Low Fat 30% 8 25%
Fat Free Skim
30% 8 25% 47
WHAT’S IN YOUR CUP OF MILK?
All types of milk have the same amount of calcium, protein, vitamin D and other nutrients.
The only difference is the amount of fat, cholesterol, and calories.
Low fat milk has all the nutrition that your family needs. (Over the age of 2) 48
WHY SHOULD MY CENTER SWITCH TO LOW FAT MILK? Because…
saturated fat and cholesterol found in whole and 2% milk can lead to heart disease
Because…the extra calories found in whole and 2% milk can lead to overweight and obesity 49
WHO SHOULD DRINK WHOLE MILK?
Whole milk is recommended for children ages 1 to 2 for growth and
brain development
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HOW CAN I GET MY CENTER/FAMILY TO SWITCH TO LOW FAT MILK? Make the change gradually. Two year olds could receive 2%
milk.
Talk to your children, staff and families about using low fat milk. Families should drink low fat milk at home too.
Mix low fat milk with whole or 2% reduced fat milk.
Start using low fat milk while cooking or preparing foods. (For example, in oatmeal, soups, puddings, and cereal)
Just make the switch, the kids probably won’t even know the difference.
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TEST YOUR MILK IQ
True or False: All types of milk contain the same amount of calcium, protein, vitamin D and other nutrients.
True or False: Whole milk has more saturated fat, cholesterol, and calories which leads to heart disease and obesity than low fat milk.
True or False: Low fat milk has all the nutrition that your center needs. (Over the age of 2)
True or False: You can mix 2% with low fat milk to help your center switch.
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ALL STATEMENTS ARE TRUE!
1. True! All milk types are equal when it comes to nutrition. The only difference is the amount of fat.
2. True! Whole milk has more saturated fat, cholesterol, and calories than low fat milk which can lead to heart disease and obesity.
3. True! Low fat or fat free milk is the best choice for your family and children’s health. (Over the age of 2)
4. True! You can mix a higher fat milk with a low fat or fat free milk to help your center make the switch.
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Reduce Fat• Meat
Replace hotdogs, bologna and other processed meat with lean meat, poultry or fishRefrain from serving combination food items like corndogs & chicken nuggets – make items from scratch instead
Choose ground meat that is at least 80% lean (less than 20% fat)
Remove skin from poultry and trim fat, serve chicken breasts
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Reduce Fat• Bake, broil or roast meat rather than
fry• Substitute 2 egg whites for each
whole egg• Substitute applesauce for ½ butter
or margarine in recipe for cookies, cakes and muffins
• Use spices, herbs and lemon juice on vegetables (instead of butter) 55
Reduce Sugar• Use 1/3 less sugar in recipes for
cookies, muffins, etc.• Serve fruit/vegetable for snack
instead of cookies, other high-sugar snacks
• Limit the use of jams and jellies (they often have added sugar and are not creditable anyways) – serve a whole fruit with breakfast instead 56
Increase Fiber• Serve raw vegetables for snack –
broccoli, cauliflower, carrots and celery
• Serve oatmeal for breakfast• Use oatmeal as an extender in
meatloaf or meatballs rather than bread crumbs
• Serve beans as a meat option - kidney, pinto, black 57
THE GROCERY STORE
Purchase items on your menu• Organize grocery list according to store layout
& group foods. This saves you time, keeps you from forgetting items, and reduces temptation to buy foods not on the list
Stock up on non-perishable food items when on sale• Items you regularly serve to children• The only time you should go off shopping list 59
THE GROCERY STORE
Check unit pricing for cost comparisons• Similar foods may be packaged in different-size
containers making it hard to compare prices• Divide prices by weight or volume of contents• Many stores now include unit pricing on prices
listed on shelves
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THE GROCERY STORE
Do not purchase convenience foods• They cost more!!!• You are paying for the packaging and someone
else to do the work. • Make the same foods from scratch – they may
also contain less fat, sugar and salt• Carrots, apples and bananas cost the same as a
large bag of chips or box of cookiesStore brands are less expensive than brand name
• Many store brands are made by same processor as national brands 61
SHOPPING TIPS BY FOOD GROUPMeat/Meat Alternate
• Eggs are inexpensive and make good main dishes
• Light tuna is one of the least expensive kinds of canned fish
• Buy yogurt in larger containers rather than single servings
• Shredded cheese is more expensive than buying it in block form and shredding yourself
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SHOPPING TIPS BY FOOD GROUPFruit and Vegetables
• Buy fresh produce in season • Buy frozen when fresh F/V’s are out of
season and cost too much• Buy whole produce and process yourself
Baby carrots cost $1.13 more for 10 oz than large carrots you cut yourself
Washed and cut apple slices cost $0.75 more per apple than a whole apple
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SHOPPING TIPS BY FOOD GROUPFruit and Vegetables
• Ethylene GasRipening agent that occurs naturally in nature (natural plant hormone)
Some fruits and vegetables are major ethylene gas producers while others are very sensitive to ethylene gas and can become damaged quickly
Store fruits and vegetables that produce ethylene gas separate from fruits and vegetables that are sensitive to make your food last longer 64
apples grapes passion fruit
apricotsgreen
onions/scallionspeaches
avocadoshoneydews/ watermelons
pears
ripening bananas ripe kiwi fruit peppers
blueberries mangoes persimmons
cantaloupe melons pineapple
citrus fruit (not grapefruit)
mushrooms plantains
cranberries nectarines plums/prunes
figs okra quinces
guavas papayas tomatoes
F/V’s that Create Ethylene Gas
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asparagus endive peppers
broccoli escarole potatoes
Brussels sprouts florist greens potted plants
cabbage green beans romaine lettuce
carrots kale spinach
cauliflower kiwi fruit squash
chard leafy greens sweet potatoes
cucumbers lettuce watercress
cut flowers parsley yams
eggplant peas
F/V’s Damaged by Ethylene Gas
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SHOPPING TIPS BY FOOD GROUPGrains
• Buy generic/store brand unsweetened cereals
• Skip quick-cooking varieties of rice and oatmeal, they cost more than regular cook varieties
• Rice mixes cost more than flavoring your own
• Fancy pasta shapes cost more than spaghetti and macaroni
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VEGETARIAN OPTIONS Consider vegetarian dishes to help save
money OR substitute beans for half of meat
Main dishes and snacks can includeEggs, beans, cheese, yogurt, beans, nuts
and seedsNuts/seeds can only meet ½ of total m/ma serving and must be combined with another m/ma to fulfill the lunch/supper requirement 68
RECIPES AND HOME MADE ITEMSCost less and have less fat, sugar and sodium
When you make home made items, list all ingredients individually on production record so it is evident what items and in what amounts are being served to children • Example: “Casserole” is not specific
Item Serving Store Bought
Home Made
Fish Sticks 4 – 6-12 y/o
$18 $6.68
Muffins 4 – 6-12 y/o
$3.32 $0.68
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CYCLE MENUS & PRODUCTION RECORDS Save time planning menus Purchasing becomes regular – becomes
easier to project how much product needs to be purchased, shopping takes less time
Recipes become familiar and staff become more efficient in producing them
Become efficient with food preparation = less food waste and less $$$ waste
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CYCLE MENUS & PRODUCTION RECORDS
Production records help make accurate projections of how much food to purchase and prepare, eliminating costly over-buying or over-preparing
You are serving hamburgers for lunch to 30 kids ranging in ages from 1-5. You have 4-oz hamburgers (cooked). Do you prepare and serve 30 hamburgers?
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CYCLE MENUS & PRODUCTION RECORDS If you do you will probably have a lot of
waste. Kids will not eat that much & you are not required to serve that much:• 1-2 year olds require 1 oz meat, 3-5 year
olds require 1 ½ oz meat
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CYCLE MENUS & PRODUCTION RECORDS Options
• Serve ½ of the 4 oz burger to each child (2 oz) – you are still meeting the meal pattern requirement for each age group
• Purchase patties that are less ounces per patty (i.e. 2.5 oz patties). Weight is smaller, not the size of the patty
• You will save money here too73
SHRINKAGE• 5% of every dollar you spend is lost from
employee theft (employees taking food home – watch access to storage areas and unlocked refrigerators/freezers)
• Throwing out food because of spoilage
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GIVE-AWAYS• How much are employees eating?
You are allowed to serve teachers food prepared with CACFP funds, but you are not allowed to claim for these meals.
• LeftoversYou cannot make extra food for employees to take home. This is not an allowable cost under the food program. Save $$ by only preparing amounts necessary to serve the children and program adults that meal/day.
Use leftovers as part of the meal the next day
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