Creating Cycle Menus - PowerPoint Presentation

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Uploaded On 2016-09-04

Creating Cycle Menus - PPT Presentation

for CACFP Child Care Centers b y Lori Muzquiz amp Tarrah Moreno Texas Education Service Centers Class Outline Special Considerations for CACFP Menus Lunch amp Supper Cycle Breakfast Cycle ID: 460581

amp cycle category meat cycle amp meat category menu page grains vegetables fruits breads fruit week items lacking vegetable

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Slide1

Creating Cycle Menus

for CACFP Child Care Centers

y: Lori

Muzquiz

& Tarrah Moreno

Texas Education Service CentersSlide2

Class Outline

Special Considerations for CACFP MenusLunch & Supper CycleBreakfast Cycle

Snack Cycle

Vegetable & Fruit CycleSlide3

CHOKING HAZARDS!

Choking Hazard Example:Chicken Leg/DrumstickRaw Carrot Sticks

Choking Hazard Solution:

Diced Chicken

Blanched Carrot Sticks

Baked Carrot Sticks

Choking hazards should be strongly considered until children reach age 4

Sample Menus and other Menu Resources should be evaluated closely to determine choking hazards that may be presentSlide4

* Choking Prevention Techniques present challenges in meal presentation

**Solution** casseroles with bright pops of COLOR

COLORSlide5

FLAVORS

Sweet = Good

Sour & Bitter = Bad

Yogurt

Greens

Frozen Fruit

Naturally

Sour

Often over-sweetened to hide sour flavor

Examples:

- Spinach - Kale -

- Turnip & Mustard Greens -

Sometimes Sour

Picked

Prior to Ripeness

Mix

2 parts plain yogurt to 1 part vanilla yogurt to reduce sweetness & gradually introduce sour taste

Naturally bitterNutritionally BeneficialExcellent Palate Training Mix sour fruit with fully ripened fruit Bake & serve in hot cerealAdd these to casseroles

Sour & Bitter balance craving for unhealthy sweet flavors found in packaged foods. Slide6

THE "OTHER" COMPONENT & CONDIMENTSSlide7

InfantsSlide8

Budget

Mix creditable foods within a component to offer healthier alternatives & minimize costsPlace Entrees, Breakfast Breads/Grains & Snacks into categories and distribute evenly to reduce risk of going over budgetHomemade food could have lower food costs although higher labor costs but careful scheduling will helpSlide9

TIMINGSlide10

Seasonal Cycle MenusSlide11

Working Cycle Menu with SubstitutionsSlide12

Evaluation and Editing Process – Page 2

ALL MEALS:

Replace juice with

fresh

frozen

fruits and vegetables.

When possible, replace canned vegetable/fruits with

fresh or frozen

Replace Grains/Breads with

Whole Grains. *Recommendation: Offer one Whole Grain/day.

Replace packaged foods with homemade foods when possible.

Implement a source of

Vitamin C

daily and a source of

Vitamin A

, at least, three times/week. See sources on

pg. 3

Include food sources for the nutrients that are often lacking in children’s diets (pg.3).Does the meal include various colors, tastes, and textures?Make homemade food items that belong in the Other component.Do not repeat the same or similar food items in a cycle week.Replace or modify any possible food items that are choking hazards.Slide13

Evaluation and Editing Process – Page 2

LUNCH/SUPPER

Implement

two vegetables

(including legumes) at lunch/supper instead of two fruits or a fruit and a vegetable.

Implement

homemade

and possibly more expensive meats by including a

legume

or another M/MA for half of the required minimum portion for M/MA.

BREAKFAST

Consider implementing a vegetable, such as spinach

or okra, with eggs

Use

fresh

frozen

fruits instead of juice. The

fiber

in whole fruits and vegetables is a necessary component of foods that is often lacking in children’s diets, and it slows the release of sugar into the blood stream.SNACKReplace fluid milk with a Meat/Meat Alternate.Increase the protein content in Grains/Breads by including recipes that include yogurt, ricotta cheese, or cottage cheese. 2Slide14

Menu Example I – Page 4Slide15

Labeling Menu ItemsSlide16

Civil Rights & Required Funding Statement

All menus must include the Civil Rights Statement, or at least the abbreviated Civil Rights Statement:“This institution is an equal opportunity provider.” The Authorized Funding Statement must be also be included:“This product was funded by USDA.”

CE NameSlide17

Implementing Change – Page 6

Although tempting, pace any changes to your cycle menuList changes and then prioritizeSchedule difficult changes when you will be available

Changes to Make

Priority #

Due Date

Slide18

Cycle Menu Writing/Editing ProcessSlide19

Lunch & Supper Cycle – Page 7:

Meat/Meat AlternateCreate 5 meat categories Brainstorm all possible entrees in meat categories Try to make equal possibilities for each category

Chicken

Beef

Pork

Fish

Turkey

Meat Alt.

Chicken Spaghetti

Beefy Stroganoff

Sausage Biscuit

Tuna Salad

Grilled Cheese Sandwich

Teriyaki Chicken

Spaghetti w/Meat Sauce

Ham &

Chz

Sandwich

Chicken Salad Sandwich

Hamburgers (pre-made)

Mac &

Chz

w/Ham

Chicken Nuggets

Steak Fingers

Chicken & Rice

Beef & Bean Burrito Casserole

Chicken Penne Pasta

Salisbury Steak

Tater Tot Casserole

Cowboy Beans

Meat Loaf

Sloppy Joes

Slide20
Slide21

Lunch & Supper Cycle – Page 8:

Meat/Meat AlternateApply the menu evaluation and editing process (pg. 2) Remove and/or replace entrées on TABLE I. A. based on the evaluation and editing

process Slide22

Lunch & Supper Cycle – Page 8:

Meat/Meat AlternateEnter entrées into the Cycle Menu on pp. 18-19 Enter (on pp. 18-19) Grains/Breads and Vegetables when they are included in the

entrée

Week 1

Monday

Meat Category

Chicken

Tuesday

Meat Category

Beef

Wednesday

Meat Category:

Fish & Pork

Thursday –

Meat Category:

TurkeyFriday –Meat Category:Meat Alternate

M/MA

Chicken Enchilada Casserole

HM Hamburgers

Pork Roast

Turkey Casserole

Egg Salad Sandwich

F/V

Spinach

G/B

Corn Tortillas

WW Bun

Pasta - Elbows

WW Bread

Milk

Slide23

Lunch & Supper Cycle – Page 9:

Grains/BreadsBrainstorm all possible Grains/Breads currently being used

Explore and record all Grains/Breads that your facility might try

Consider Grains/Breads that contain sources of nutrients that are often lacking in children’s diets – Page 3

Try to come up with at least 5 Grain/Breads to have one for each day of the week

Current Grains/Breads Used

Spaghetti/Egg Noodles/Macaroni

White Rice

Wheat Bread/White Bread

Biscuit/Dinner Roll/Corn Bread

Hamburger

Buns

Flour TortillaSlide24

Lunch & Supper Cycle – Page 9:

Grains/BreadsApply the menu evaluation and editing process

(page

)

Remove

and/or replace Grains/Breads on TABLE I. B. based on the evaluation and

editing process

Add Grains/Breads to the Cycle Menu on pp. 18-19. Do not repeat the same Grain/Bread within the same cycle weekSlide25

Breakfast Cycle – Page 10:

Grains/BreadsNeed 5 G/B categories per week Brainstorm all possible Grains/Breads currently being used Explore and record all Grains/Breads that your facility might tryConsider Grains/Breads that contain sources of nutrients that are often lacking in children’s diets

Try to make equal possibilities for each category

Pancakes

Waffles

French Toast

Toasts

Cold Cereals

Homemade Breakfast Breads

Hot Cereals

Pancakes

Cheese Toast

Banana Bread

Cream of Wheat

Fr. Toast Sticks

Cinn

. Toast

Oatmeal

Waffles

English Muffin

Biscuit w/ jelly

White Toast

EXAMPLESlide26

Breakfast Cycle:Slide27

Breakfast Cycle Menu Example – Page 11:Slide28

Breakfast Cycle Menu Example – Page 11:

Week 1

Category:

Pancakes

Waffles/

French Toast

Category:

Toast

Category:

Cold

Cereal

Category:

Breakfast Breads

Category:

Hot

Cereal

G/B

Waffles

Cinn

. Toast

WG Cereal

HM/WW Banana Bread

OatmealSlide29

Snack Cycle – Page 12:

Categorize component categoriesBrainstorm all snack components excluding F/V componentsInclude all items that your facility might tryConsider sources that are rich in nutrients that are lacking in children’s dietsNeed 5-10 items per week that are not F/VMilk is an option but has already been offered in the days prior meals, consider G/B and M/Ma to pair with a fruit or vegetable instead

Grains/Breads

Meat/Meat

Alternate

Homemade Items

to Try

G/B or M/MA to try for

Lacking Nutrients

Other

Crackers:

Ritz/

CheezIts

Club

Yogurt

Cakes: Upside/Muffin Square

Chz

Stix

Cereal/Trail Mix

Banana Bread

Cookies: V. Wafers/G. Crackers/Fig

Newtons

/A. Crackers

Donut Holes

Slide30

Snack Cycle – Page 13:

Consider best practices and cross off foods that you do not want to useDetermine number of 2-component snacks excluding F/VTry to allow a F/V as one snack component 3 times a week or moreDays that do not use a F/V, use a M/MA insteadCategorize the snacksSlide31

Snack Cycle – Page 13:

Week

Category:

Crackers

or carrots w/Cheese/

Bean dips/

Guacamole

Category:

Pretzels

Dry Cereal

Category:

Snack

Crackers

Category:

Yogurt

G/B

WG Crackers

Pretzels

Vanilla Wafers

Gold Fish

F/V

M/MA

Cheddar Cheese

Stix

Yogurt

Record snacks onto cycle menu excluding F/V – page 18-19

Try not to offer the same G/B on the same day (Breakfast Bread and Snack Cake on same day)Slide32

Vegetable & Fruit Cycle – Page 14:

Write down current and possible menu items for Vegetables & Fruits Brainstorm enough F/V to have a different one each day of the week for each meal typeSlide33

Vegetable & Fruit Cycle Page 14:

Vegetables:Write down all possible Vegetables Include vegetables that facility might tryUse sources that are rich in Vitamin A and Vitamin CTry to include vegetables that are high in nutrients that are lacking in children’s diets

Vegetables Canned

Vegetables

Frozen

Vegetables

Fresh

Vegetables to Try with Vitamins

A & C

Vegetables to try for

Lacking Nutrients

Tomato Soup

Broccoli

Lettuce

Green Beans

Mixed

Sweet Potatoes

Tater Tots

WK Corn

Hash Browns

Black Eyed Peas

Peas & Carrots

Refried Beans

Diced Carrots

Broccoli Normandy

Slide34

Vegetable & Fruit Cycle – Page 14:

Fruits:Write down all possible fruitsInclude fruits that the facility might tryConsider adding fruits that are rich in Vitamin A & CTry to include fruits that are high in nutrients that are lacking in children’s diets

Fruits

Canned

Fruits

Frozen

Fruits

Fresh

Fruits to Try with Vitamins A & C

Fruits to try for

Lacking Nutrients

Apples

Bananas

Pineapple Tidbits

Pineapple, Crushed

Apricots, Halved

Applesauce

Mixed Fruit

Pears, Diced

Peaches, Diced

Oranges, Mandarin

Slide35

Vegetable & Fruit Cycle:

Evaluate items considering Best Practices. Cross off items that you do not want to include in your menu. Add any items that are rich in nutrients that are often lacking in children’s dietsConsider replacing canned vegetables with fresh or frozenIs juice able to be replaced with fresh or frozen fruit?Consider replacing canned fruit with fresh or frozenInsert Fruit/Vegetables into menu without repeating

Are there any locations on the menu that a fruit can be replaced by a vegetable?Slide36

Vegetable & Fruit Cycle – Page 15:

Record

vegetables and fruits onto

cycle

menu–

page 18-19Slide37

Evaluate your menu to ensure that it:Meets the meal pattern requirements

Has good taste appealIs visually appealingAddresses choking hazard preventionIncludes varietyIs cost effectiveCACFP Cycle Menu

Breakfast:

Week 1

Category: