PDF-Calorie Diabetic Diet Meal BreadStarch Vegetable Fruit Meat Fat Milk Dairy Lean Medium

High fiber carbohy drates lean proteins fresh fruits and vegetables with or without diabetes medication are key components in the prevention of diabetes related co mplications BreadStarch foods to select are hig h fiber foods that are complex carboh. x Fruit component all fresh dried canned frozen and also 100 pure fruit juice x Vegetable componen t all raw and cooked vegetables 100 pure vegetable juices marinara and salsas Students must choose 3 of the 5 food items They MUST have cup fruit or v . Snack. . Must contain at least two . of . the four . components. milk. fruit/vegetable. grains/bread. meat/meat . alternate. Milk. Milk. . . Milk. , . fluid 1 cup (8 fl. . PLANNING MEALS AND SNACKS. OBJECTIVES. explain. . why breakfast is important.. describe. . meal planning tips.. identify. . healthy ways to snack. MEALS. Plan your meals according to calorie intake and percentages of carbohydrates, protein, and fats. 1. Crediting to . CACFP Meal Pattern. Creditable. foods are foods USDA allows to be counted toward meeting the requirements of a component. Non-Creditable . foods do not meet requirements for any component in the meal pattern. National Food Service Management Institute. . Pre Assessment. Place an identifier at the top of the page. . You will use the same identifier when you complete the Post-Assessment. . You do not need to place your name on the Assessment. . Understand the architectural qualities of the buildings and identify their structure period. Learn about the cities by visiting the museums and galleries . Enhance your knowledge in science . Learn about the city that has provided the context for so much inspirational artwork throughout history. Activity. You will have . 3. seconds to review each slide and determine which of the slides represent a reimbursable meal.. At the end of the speed round we will discuss the answers. Be prepared to justify your answers. . Requirements for Pre-K in the NSLP and . SBP. Overview. NEW. Preschool Meal Patterns. USDA Questions & Answers. Best Practices. Test Your Knowledge. *Please refer to the notes section at the bottom of each slide as you review this training.. New York State Department of Education. Child Nutrition Program Administration. Effective July 1, . 2015. This . webinar will contribute . up to . 1 . Training . Hour . toward . the Professional . Standards . Healthy Hunger Free Kids Act (HHFKA)-2010 . Nutrition Standards in the NSLP and SBP Programs. H. istoric legislation updating the nutrition standards in the NSLP & SBP for the first time in 15 years. Hawaii Child Nutrition Programs | June 2017. Objectives. Define the USDA meal pattern requirements. Discuss implementation of the breakfast and lunch meal pattern. Define food components and vegetable subgroups. National Food Service Management Institute. . Offer Versus Serve (OVS). Students . must be offered all five required . components: . meat/meat alternate, . fruits, vegetables grains, . and fluid milk. Follows . all of the federal requirements to be claimed for reimbursement. . Contains all . of the . required meal components and specified quantities and meets the . dietary . specifications. Why is this Important?. Goals. Summarize changes to meal patterns and nutrition standards since July 1, 2012. Review SY 2015-2016 meal pattern implementation requirements. Discuss future targets. Outcomes. After reviewing this presentation, sponsors will have:.