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Mastering Menus for the Child and Adult Care Food Program. ADC Annual Training July 20, 2009 Amey Herald, M.S., R.D. Kentucky Department of Education, Division of Nutrition & Health Services. Mastering Menus. Cycle Menus Menu Planning Evaluate Menus Identify Menu Errors
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Mastering Menusfor the Child and Adult Care Food Program ADC Annual Training July 20, 2009 Amey Herald, M.S., R.D. Kentucky Department of Education, Division of Nutrition & Health Services
Mastering Menus • Cycle Menus • Menu Planning • Evaluate Menus • Identify Menu Errors • Use the Food Buying Guide • Grains/Breads Serving Sizes
Advantages of a Cycle Menu • Reduces menu planning time • Makes purchasing faster and easier • Keeps meals and food items standardized • Food service is more efficient • Can be used as a training tool • Aids in evaluation
VARIETY Offering a wide variety of foods each day is one way to increase food intake.
OVERSIGHT Director/CACFP Contact Sponsor Ensure quality foods Ensure CACFP components and requirements are met
Menu Planning • Helps participants receive proper nutrition • For improving or maintaining health • Promotes respect • Ensures foods served meet the CACFP meal pattern
Menus: What to consider? • Food preferences/cultures • Seasons • Spring/Summer • Fall/Winter • Equipment/facility • Costs
Food Preferences Cultural background Religious beliefs Family traditions
Incorporating Food Preferences Planning Menus: Surveys talking with clients or group meetings Families Revising Menus and Special Occasion Meals
Cycle Menus • Plan special occasion foods and seasonal foods first • Regular diet • Therapeutic diets/Consistency-Modified diets
Cycle Menus • Therapeutic diets/Consistency-Modified diets • Medical Referral Form • Document medical need and list of alternative foods to serve • Registered Dietitian for specific diet plans/specific menus ( i.e., low sodium, low fat, or calorie controlled diet)
Menu Development • Supplies needed: recipes, resources and time • New foods/recipes • Suggestions • Consider modifications needed for special diets • CACFP requirements • Determine length of cycle
Menu Development • Identify main dish and meat or meat alternate • Vegetable/Fruits • Bread/Milk • Ensure CACFP meal components are included
Menu Development Visualize each meal • Colors- appealing or boring? • Flavors- blend or clash? • Texture- mixture of soft and crisp? Variety • Shapes • Temperatures • Preparation methods
Commercially Prepared or Processed Foods • Child Nutrition (CN) labels • Manufacturer statement documenting the product, food components, and the amounts that are credited to that product.
Menu Evaluation Utilize • Staff • KDE Meal Requirement Checklist • Client Surveys
Menu Evaluation Criteria • Nutritional Adequacy • Food Preferences • Personnel skills time management 4 Equipment adequate, no overloads • Flavor Mild and strong combination
Menu Evaluation Criteria 6. Consistency and Texture: soft and crisp 7. Color 8. Variety: in each meal in each day in the cycle menu as a whole check last day and first day You are now ready to revise the menu!
Menu Activity Identify menu errors: Meals that do not meet the CACFP meal pattern Non-creditable foods Identify combination foods which would require a CN label or product information Identify other problems Utilize KDE menu review checklist
* Verify serving size by using Exhibit A - Grains and Breads Chart
* Need product information on these combination foods if purchased pre-made.
Menu Review Checklist Breakfast Problems: 3 Components No more than one sweet grain/bread item per week Lunch Problems: 4 components – 5 items
Menu Review Checklist Snack Problems: 2 different Components Whole fruits and vegetables at least twice per week No more than one sweet grain/bread item per week
Menu Review Checklist General Menu Problems: Whole grains must be served at least once per day Commercially processed combination foods must have a CN label or product fact sheet Corndog, hot dog and sausage served more than twice per month
CACFP Sample Cycle Menus CACFP Sample Problem Menus Morefresh fruits/ vegetables/ produce More whole grains More color/variety Less commercially prepared products Less variety of fruits/vegetables and less fresh produce Less whole grains Less color/variety More commercially prepared products
ATTACHMENTS • SAMPLE PARTICIPANT SURVEY • SAMPLE STAFF TESTING SCORE CARD TOOLS FOR IMPROVING YOUR MEAL SERVICE!