PDF-Fruits and Fruit Juices Milk Yogurt and Dairylike foods NonStar

2 Starches Breads and Flours rbohydrate 3 g protein 01 g fat 80 calories Bagel Biscuit 1 2 12 inches across Bread Reducedcalorie ain pumpernickel rye 2 slices 1 12 oz 1 s. WHAT’S FOR DINNER?. What’s Cooking?. It starts with a plan and a list. Developed by. Jennifer Burgin, Julie Haisten, Marelisa Colberg-Beers, . Pam Napier, Rita Havner, Carmen Henson. Adapted from “What’s Cooking? It starts with a plan and a list,” California WIC Program, California Department of Public Health . Yogurt. Semi-solid . fermented milk . product. which originated centuries ago in . Bulgaria. Consistency. , . flavor . and aroma may vary from one region to . another. Ingredients in Yogurt. Dairy Products: . 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. Classifications. Pomes. Characterized by a smooth skin covering an enlarged fleshy area surrounding the core (seeds).. Examples. :. -. apples. -pears. -. applepear. . Drupes. Contain a single seed, or the . Classifications. Enzymatic . Browning. Discoloration results from exposure of a fruit’s flesh to the air. Prevention:. Coat fruits with some form of ascorbic acid (vitamin C). Lemon, lime, grapefruit, or orange juice. How to live Gluten & Guilt Free. Jessica Visinsky. Kendall Anderson Nutrition Center. Unpacking the Plate. Origins. 1992 – Pyramid introduced as illustration of the Dietary Guidelines. 2005 – New and improved pyramid. Sarah Pflugradt, RD, . ld. Breakfast. Kids who eat breakfast perform better in school, have fewer behavior problems, and are able to focus. Tips:. Prep your kitchen the night before. Set your alarm earlier. Not these, silly! These are already on there.. 10/1/2016. 1. How about these?. 2. Let’s talk about…. Why we changed the food list. What has changed on the food list. Assigning new foods in TWIST. What’s Cooking?. It starts with a plan and a list. Developed by. Jennifer Burgin, Julie Haisten, Marelisa Colberg-Beers, . Pam Napier, Rita Havner, Carmen Henson. Adapted from “What’s Cooking? It starts with a plan and a list,” California WIC Program, California Department of Public Health . Not these, silly! These are already on there.. 10/1/2016. 1. How about these?. 2. Let’s talk about…. Why we changed the food list. What has changed on the food list. Assigning new foods in TWIST. 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. Did You Know?. What is the fruit or vegetable consumed most by Americans?. Some common “vegetables” are actually fruits. How many can you name?. Which fruit typically contains more than 200 seeds?. Introduction . low fruit and vegetable intake is estimated to. . cause about 31% of . . heart . disease and 11% of stroke. . (. worldwide. ). What is the difference?. Traditionally, most . people. juice. Steak fingers, mashed potatoes. , gravy, roll, okra, strawberries. , milk. Sausage, egg, cheese, biscuit, cereal bar, yogurt, fruit, milk, . juice. Enchiladas, . beans, salsa, cucumber cups, Spanish rice, (HS ONLY), .