NUTRITION AND MEAL PLANNING

GENERAL INFORMATIONRestroomsBreaksSilence your cell phonesAsk questions Limit personal conversationsPrizes

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FY 2011 CONSULTANT REGION MAP

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AGENDA

Nutrition and Meal PlanningServing Sizes vs. Portion SizesCN LabelsCrediting FoodsFood Safety and Sanitation

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NUTRITION AND MEAL PLANNING

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?

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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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“One serving provides you with your minimum yearly requirement of sugar.”

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

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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MENUS:QUALITY AND VARIETY

Nutrition and Menus: What are you serving children in your

center?

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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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• More whole grains• More fruits and vegetables• Less juice

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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MENUS: RECIPE MODIFICATIONS

Nutrition and Menus: What are you serving children in your center?

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Reduce FatReduce SugarIncrease Fiber

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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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WHICH MILK IS HEALTHIEST?

Whole Milk

1% Low fat

Fat Free Skim2% Reduced fat 45

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

STRETCHING YOUR FOOD DOLLAR

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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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