Menu Planning

Jenny Heidenreich
Nutrition Program Consultant
Fall 2016 CACFP Training
 Goals of the CACFP

Improve Health & Nutrition

Develop good eating habits
Assists in cost of serving healthy meals & snacks
 CACFP Requirements
Consistent
with the
dietary
guidelines
Meet
Guidance
nutritional
Memorandum
needs of
12C
children

CACFP
Meal
Pattern
 Creditable Foods
Food Buying Guide Crediting Handbook
(FBG) for the CACFP
Non-Creditable Foods

TM
What do you see?
 Think about Nutrition

• Variety of foods
• Use fresh produce
• Try whole grains
• Limit high fat foods
 Goals
Set a goal

Reach Goal Make a plan

Stick to it Get to work

 Building a Healthy CACFP Plate

Fruit & Vegetables: Offer a variety during the week and each day
Why?
 Add color, texture, and flavor

 Provide vitamins & minerals

 Vegetables & Fruit
Nutrition Tips
Nutrition Tips
• Try fresh vegetables
• Buy canned fruit in water or
• Roast, crockpot, casseroles
100% juice
• Use herbs or no-salt spice
• Avoid added sugars in frozen
mixes
fruit (desserts, sauces,
• Buy low salt/salt free canned
syrups)
vegetables
• Limit juice
• Avoid frozen veggies with
sauces
 Building a Healthy CACFP Plate

Meat/Meat Alternates: Try beans/peas and other lean meats

 Beans/Peas: Adds shapes, textures, and flavors
Dry Beans/Peas/Lentils
Nutritious and inexpensive
Nutrition Tips
• Try canned beans with
low salt/no salt
• Soak dry beans
overnight
• Use herbs & spices to
add flavor
Meats/Meat Alternate

Nutrition Tips
• Use herbs & spices to add
flavor
• Trim visible fat before
cooking
• Choose broiling, roasting,
baking
• Limit processed meats
Whole Grains

Nutrition Tips
• Read the ingredient list
for added fats, sugars,
etc.
• Look for ‘whole wheat’,
‘whole corn’, etc.
 Cycle Menus

Simplifies
planning/ Assist with
Purchasing
Time Saving

Review Seasonal
periodically Menus
 Cycle Menu Planning Steps
 Select the main dish

 Choose other components to complete the meal

 Check for meal pattern compliance

Monday Tuesday Wed Thurs Friday

Sample Cheese Chicken Beans Pork Eggs

Meat/MA Cod Cheese Turkey Beans Gr Beef

menu for Yogurt Haddock Cheese Chicken Beans

Ham Eggs Tilapia Cheese Turkey

5 week cycle
Beans Pork Yogurt Tuna Cheese
Menu Planning Principles

Variety

Balance Contrast
Nutrition

Eye
Color
Appealing
 Strive for Balance

• Consider combinations
• Variety of flavors & textures
• Limit high fat foods
 Emphasize Variety

• Variety of foods daily

• Vary the main dishes
• Try different forms of foods & types of preparation
• Offer new food
 Add Contrast

• Texture
• Taste
• Appearance
 Think About Color

• Avoid same colors

• Fruits & vegetables add color
• Use foods to enhance other foods
• Try spices
 Think About Color
Breakfast Lunch Snack
 Consider Eye Appeal

• Overall look
• Consider placement of items
 Other Considerations

• Food Preferences
• Holidays/Other Occasions
• Climate & Seasons
• Product Availability
• Available Equipment
• Staff Resources
Menu Activity
Menu Activity
 Menu Activity
Breakfast
Monday Tuesday Wednesday Thursday Friday
Cereal Cereal Toaster Pastry Cereal Chocolate Chip
Banana 100% Juice 100% Juice Banana Muffin
Milk Milk Milk Milk Fruit Cocktail
Milk
 Menu Activity
Lunch
Monday Tuesday Wednesday Thursday Friday
Fish Sticks Chicken Spaghetti with Lasagna Hot Dogs
French Fries Nuggets Meat Sauce Banana Fruit Cocktail
Pears Tator Tots Peaches Green Beans Mixed Veggies
White Bread Corn Milk Milk White Bun
Milk Milk Milk
 Menu Activity
PM Snack
Monday Tuesday Wednesday Thursday Friday
Animal Graham Cookies Cheese Sauce Granola Bar
Crackers Crackers 100% Juice Tortilla Chips 100% Juice
Milk Milk Water
Menu Activity
Sample Menu/Snack Ideas
Websites/Resources
 The Institute of Child Nutrition
Care Connection Curricula for Child Care Providers which includes handouts and videos
on:
• CACFP Meal Patterns
• Menu Planning
• Family Style Meal Service
• Nutrition Needs of Young Children
http://www.theicn.org

33
 What’s Cooking? USDA Mixing Bowl
• Access recipes

• Create a cookbook

• Browse other Cookbooks

• Make a shopping list

• Fact Sheets on foods

http://www.whatscooking.fns.usda.gov/
Team Nutrition
Tips sheets on Nutrition and Activity

http://www.fns.usda.gov/tn/nutrition-wellness-tips-young-children
 You Make a Difference

Children eat 50 to 75% of their calories while in

your care
 Thank you!
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies,
offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color,
national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA.
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Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech
disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in
languages other than English.
To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at:
http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the
information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:
(1) mail: U.S. Department of Agriculture
Office of the Assistant Secretary for Civil Rights
1400 Independence Avenue, SW
Washington, D.C. 20250-9410;

(2) fax: (202) 690-7442; or

(3) email: program.intake@usda.gov.

This institution is an equal opportunity provider.