menusnfsmi.org/documentlibraryfiles/pdf/20080211024847.pdf · emphasize that this course will not...

15NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

Food Purchasing for Child Care Centers Instructor Guide

Section 2

Time 15 to 20 minutes Equipment Overhead projector for transparencies and/or computer

and data projector for PowerPoint slides Projection screen

Materials and Supplies Transparencies or PowerPoint slides for section 2 Flipchart and markers or blank transparencies and

transparency pen Food Purchasing for Child Care Centers participant

manual (one for each participant) A copy of Building Blocks for Fun and Healthy Meals A copy of Child Care Recipes: Food for Health and

Fun A copy of Feeding Infants: A Guide for Use in the

Child Nutrition Programs Copies of chapters 7 and 11 of Feeding Infants: A

Guide for Use in the Child Nutrition Programs (one for each table)

Menus (Step 1)

16 NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE

Food Purchasing for Child Care Centers Instructor Guide Menus

Manual Page

p. 5

Purpose of Section 2 Show slide 1 and state that the purpose of

section 2 is to introduce Step 1 in the food purchasing process.

Step 1 is planning menus.

Objectives of Section 2 State that section 2 has two objectives.

Show slide 2 and state that at the end of

section 2 the learner will be able to

o explain why planning menus is the first step in the food purchasing process and

o state three resources for planning menus. Menus (Step 1) Show slide 3 and state that you must plan your

menus before buying food. Show slide 4 and emphasize that you should

never buy food and then try to find a place for it on the menus.

Emphasize that this course will not provide detailed information on menu planning.

Tell participants that if they want training on menu planning, they should contact NFSMI at 800-321-3054 or http://www.nfsmi.org.

This section discusses menus because menus determine what food will be purchased.



Section 2

Manual Page

p. 5

Menu Resources Point out that there are three resources

that can help in planning menus appropriate for the Child and Adult Care Food Program (CACFP).

Note: As you talk about each resource, show a copy to the participants. When you are finished, put the resources on a table accessible to participants during breaks. Show slide 5 and point out that a great

resource for planning menus for infants (from birth through 11 months old) is Feeding Infants: A Guide for Use in the Child Nutrition Programs (United States Department of Agriculture, Food and Nutrition Service [USDA/FNS], 2002).

Show slide 6 and explain that Building

Blocks for Fun and Healthy Meals (USDA/FNS, 2000) is useful in planning menus for children 1 year old and older.

Show slide 7 and point out that Child

Care Recipes: Food for Health and Fun (USDA/FNS, 1999) provides several recipes suitable for children in the CACFP.



Menus

Manual Page

p. 5

Menu Resources (cont.) Show slide 8 and emphasize that the recipes in

Child Care Recipes: Food for Health and Fun (USDA/FNS, 1999) have been updated to reflect new Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001) crediting information.

Tell the participants that the revised child care

recipes can be downloaded from the NFSMI Web site at http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm.

Show slide 9 and state that participants can

obtain copies of these three resources by contacting their State Agencies, or they can download copies from the Internet.

Feeding Infants: A Guide for Use in the Child

Nutrition Programs can be downloaded from http://www.fns.usda.gov/tn/Resources/ feeding_infants.html.

A copy of Building Blocks for Fun and

Healthy Meals can be found at http://www.fns.usda.gov/tn/Resources/ buildingblocks.html.

A copy of Child Care Recipes: Food for

Health and Fun can be obtained at http://www.fns.usda.gov/tn/Resources/ childcare_recipes.html.

Explain that the Web addresses for these

resources can be found on page 5 of the participant manual. Have the participants open their manuals to page 5 and locate these Web addresses.

Ask the participants if they already use any of

these three resources. If so, ask them to comment on how they use them.



Section 2

Manual Page

p. 6

Menu Resources (cont.) Ask the participants to name other

resources they use for menus and recipes.

Note: Write the resources they name on a flipchart or blank transparency. Practice Center State that all the activities in this

course are based on data from a fictitious child care center.

Show slide 10 and state that the name

of this fictitious child care center is Oak Street Child Care Center.

Oak Street Child Care Center is a small

independent center that serves up to 146 meals daily to infants, children, and caregivers.

Oak Street Child Care Center is located

in a community of 10,000. The Center is open Monday through

Friday, 52 weeks a year, except for certain holidays.

Show slide 11 and explain that Oak

Street Child Care Center uses cycle menus.

The menus include the CACFP meal

pattern serving sizes for

o infants 4 through 7 months old, o infants 8 through 11 months old, o children 1 through 2 years old, and o children 3 through 5 years old.



Manual Page

p. 6

p. 7

Practice Center (cont.)

Continue showing slide 11 and state that the menus for Oak Street Child Care Center do not include the CACFP meal pattern serving sizes for infants from birth through 3 months old and for children 6 through 12 years old because Oak Street Child Care Center does not serve any infants and children in these age groups.

Show slide 12. Have the participants open

their manuals to the chart on page 7. Explain that the chart shows the meals served at the Center and the number of infants, children, and caregivers who eat these meals.

Oak Street Child Care Center has only one

infant enrolled that is 4–7 months old. This infant attends a full day and eats all of the meals served.

The Center has two infants enrolled that are

8–11 months old. One infant attends half of the day and eats only lunch and a snack, while the other infant attends the full day and eats breakfast, lunch, and a snack.

The Center has 26 children enrolled that are

1–2 years old. Six children attend half of the day and eat only lunch and a snack, while 20 attend the full day and eat breakfast, lunch, and a snack.

There are 15 children enrolled that are 3–5

years old. Ten children attend the full day and eat breakfast, lunch, and a snack. Five children attend only part of the day and eat only a snack.



Section 2

Manual Page

p. 7

p. 8

Practice Center (cont.) Continue showing slide 12 and point

out that 12 caregivers work at the Center. Eight eat breakfast, eleven eat lunch, and twelve eat a snack.

When the total meals served for

breakfast (40), lunch (50), and snack (56) are added, the result is 146, which is the total number of meals served daily to infants, children, and caregivers if all are present.

Practice Center Menus The menus on pages 8–13 of the

participant manual are those used for 1 week by Oak Street Child Care Center.

The menus on pages 8–10 are for

children 1 year old and older and the menus on pages 11–13 are for infants.

Show slide 13 and point out that the

menus for children 1 year old and older are found on pages 8, 9, and 10 of the participant manual. These menus are from Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000).

The recipes used in the menus are from

Child Care Recipes: Food for Health and Fun (USDA/FNS, 1999) and have been updated to reflect new Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001) crediting information.

Emphasize that these menus meet the

requirements of the CACFP meal pattern for children.



Manual Page

p. 8

Practice Center Menus (cont.) Note: As you go over the menus on pages 8–10 of the participant manual, try to avoid discussion of the menus or other menu-planning issues. It is important that the focus of the lesson be on purchasing and not on menu planning. The purpose of going over the menus is only to make the participants familiar with the kinds of foods the practice center will need to purchase. Show slide 14. Have the participants open

their manuals to page 8 and locate the menu for children for Day 1.

State that the items on this menu are from page

96 of Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000).

Emphasize that the serving sizes indicated at

the side of the menu are those required by the CACFP meal pattern for children.

Read over the menu items on the slide:

o Breakfast

Chocolate Milk, fluid Bagel, cinnamon raisin Cream Cheese Strawberries

o Snack Lowfat Yogurt, flavored Pear, fresh Water

o Lunch Milk, fluid Mexican Pizza Carrots, raw, strips Dip for Carrots Watermelon



Section 2

Manual Page

p. 8

Practice Center Menus (cont.) Continue showing slide 14. Point out

that the fluid milk served with this menu and the other menus on pages 8–10 will be 1% or whole, as appropriate for the age of the child.

o Children under 2 years old will be

served whole milk.

o Children 2 years old and older will be served 1% milk.

Show slide 15. Point out that letters

and numbers next to some menu items on the menus on pages 8–10, such as D-13 next to Mexican Pizza, refer to recipes from Child Care Recipes: Food for Health and Fun (USDA/FNS, 1999) that have been updated and are available on the NFSMI Web site found at the bottom of the menus on page 10 of the participant manual.

Point out that the words in parentheses

after a recipe explain how the recipe meets CACFP meal pattern requirements. For example, Mexican Pizza contributes 1½ oz of meat, ½ serving of bread, and ⅛ cup of vegetable toward the CACFP lunch requirements for children.

Show slide 16. Have the participants

open their manuals to page 8 and locate the menu for children for Day 2.

State that the items on this menu are

from page 98 of Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000).



Manual Page

p. 8

p. 9

Practice Center Menus (cont.) Continue showing slide 16. Read over the

menu items on the slide:

o Breakfast Milk, fluid Apricot Halves, canned French Toast Syrup Margarine

o Snack Peach Slices, canned Graham Crackers Peanut Butter Dip Water

o Lunch Milk, fluid Teriyaki Chicken Stir-Fry Vegetables Not Fried Rice Fresh Fruit Cup






o Breakfast

Milk, fluid Banana Raisin Bread, toasted Margarine



Section 2

Manual Page

p. 9

Practice Center Menus (cont.) Continue showing slide 17 and reading

the menu items:

o Snack Orange Juice Muffin Square

o Lunch Milk, fluid BBQ Beef Sandwich Coleslaw Tomatoes, sliced


open their manuals to page 9 and locate the menu for children for Day 4.

State that the items on this menu are

from page 102 of Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000).


o Breakfast

Milk, fluid Orange Sections Pancake Maple Applesauce Topping

o Snack Chocolate Milk, fluid Animal Crackers

o Lunch Milk, fluid Peanut Butter Sandwich Broccoli Cheese Soup Pineapple Cubes, in juice



Manual Page

p. 10

p. 11

Practice Center Menus (cont.) Show slide 19. Have the participants open





o Breakfast

Milk, fluid Apple Wedges English Muffin, whole wheat, toasted Jam

o Snack Wheat Crackers Grape Juice

o Lunch Chocolate Milk, fluid Tuna Patty Oven Fries Green Beans

Show slide 20 and point out that the menus for

infants on pages 11, 12, and 13 of the participant manual

o are based on information from chapters 7

and 11 of Feeding Infants: A Guide for Use in the Child Nutrition Programs (USDA/FNS, 2002) and

o meet the requirements of the CACFP meal pattern for infants.

Hand out a copy of chapters 7 and 11 of

Feeding Infants: A Guide for Use in the Child Nutrition Programs to each table. Give the participants a few minutes to look over the information contained in these chapters. Answer any questions they might have.



Section 2

Manual Page

p. 11

Practice Center Menus (cont.) Note: As you did with the menus on pages 8–10 of the participant manual, as you go over the menus on pages 11–13, try to avoid discussion of the menus or other menu-planning issues. It is important that the focus be on purchasing and not on menu planning. The purpose of going over the menus is only to make the participants familiar with the kinds of foods the practice center will need to purchase. Emphasize that the infants at Oak

Street Child Care Center were previously introduced to and accepted the foods offered on the menus on pages 11–13. In other words, these menus do not contain foods that the infants will be eating for the first time.


open their manuals to page 11 and locate the menu for infants for Day 1.

Emphasize that the serving sizes

indicated at the side of the menu are those required by the CACFP meal pattern for infants.

State that breast milk or iron-fortified

formula is on the menu for breakfast, snack, and lunch.

o Point out that two of the three

infants attending Oak Street Child Care Center receive breast milk provided by their mothers.

o The other infant receives iron-

fortified formula provided by the Center.



Manual Page

p. 11

Practice Center Menus (cont.) Continue showing slide 21. State that infant

rice cereal is on the menu for breakfast and lunch. Point out that all of the infants at the Center are developmentally ready to eat iron-fortified infant cereal.

State that “Peaches, in a jar” is on the menu

for breakfast, while “Carrots, in a jar” is on the menu for lunch. “In a jar” refers to commercially prepared baby food.

Remind the participants that the CACFP

requires that the first ingredient in jarred fruits and vegetables be the actual fruit or vegetable.

Point out that all of the infants at the Center

are developmentally ready to eat commercially prepared fruits and vegetables.

Point out that “Strained Turkey, in a jar” is on

the menu for lunch. Again, this refers to commercially prepared baby food. It is served only to infants 8–11 months old as indicated in the CACFP meal pattern for infants.

Crackers are on the menu for the snack. The

crackers are whole-grain because the CACFP meal pattern for infants requires that crackers be made from whole-grain or enriched meal or flour. Also, as the CACFP meal pattern indicates, the crackers are served only to infants 8–11 months old.


their manuals to page 11 and locate the menu for infants for Day 2.



Section 2

Manual Page

p. 11

p. 12

Practice Center Menus (cont.) Continue showing slide 22. State that

the items for breakfast are

o breast milk or iron-fortified formula,

o iron-fortified infant rice cereal, and o commercially prepared pears.

Point out that, as the CACFP meal

pattern indicates, the pears are served only to infants 8–11 months old.

State that the items for the snack are

o breast milk or iron-fortified

formula and o whole-grain crackers.


pattern indicates, the crackers are served only to infants 8–11 months old.

State that the items for lunch are

o breast milk or iron-fortified

formula, o iron-fortified infant rice cereal, o commercially prepared strained

chicken, and o commercially prepared peas.


pattern indicates, the strained chicken is served only to infants 8–11 months old.





Manual Page

p. 12

Practice Center Menus (cont.) Continue showing slide 23. State that the items

for breakfast are

o breast milk or iron-fortified formula, o iron-fortified infant rice cereal, and o commercially prepared bananas.

Point out that, as the CACFP meal pattern

indicates, the bananas are served only to infants 8–11 months old.

State that the items for the snack are

o breast milk or iron-fortified formula, o orange juice, and o whole-grain crackers.


indicates,

o the orange juice is full-strength and o the orange juice and the crackers are

served only to infants 8–11 months old. State that the items for lunch are

o breast milk or iron-fortified formula, o iron-fortified infant rice cereal, o commercially prepared strained lamb, and o commercially prepared beets.


indicates, the strained lamb is served only to infants 8–11 months old.


their manuals to page 12 and locate the menu for infants for Day 4.



Section 2

Manual Page

p. 12

p. 13

Practice Center Menus (cont.) Continue showing slide 24. Point out

that the menu for Day 4 is similar to the menus for Days 1 and 2 except that the types of commercially prepared baby foods are different:

o Commercially prepared applesauce

is served for breakfast. o Commercially prepared strained

veal and also green beans are served for lunch.



Point out that the menu for Day 5 is

similar to the menus for Days 1, 2, and 4 except that the types of commercially prepared baby foods are different:

o Commercially prepared plums are

served for breakfast. o Commercially prepared strained

beef and also squash are served for lunch.

State that you have gone over the menu

items for the menus for children and infants on pages 8–13 so that the participants are aware of the foods that the practice center will need to buy.

State that once the menus are planned,

the next step in the food purchasing process is to develop the grocery list. The grocery list will be covered in the next section.

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