Slide 1 Purpose of Section 2 Food Purchasing for Child Care - - PDF document

Slide 1

National Food Service Management Institute Section 2: Menus 1

Food Purchasing for Child Care Centers

Section 2: Menus (Step 1)

Purpose of Section 2 The purpose of section 2 is to introduce Step 1 in the food purchasing process.

• Step 1 is planning menus.

PLEASE KEEP IN MIND THAT THE FOCUS OF THIS TRAINING IS PURCHASING NOT ON MENU PLANNING. Slide 2

National Food Service Management Institute 2

Are You Ready!?

What’s on a Penny?

Slide 3

National Food Service Management Institute 3

What’s On a Penny?

Front side:

1.

“In God We Trust”

2.

“Liberty”

3.

Date

4.

Mint Mark (under date, sometimes)

5.

President Lincoln’s portrait facing left.

Slide 4

National Food Service Management Institute 4

What’s On a Penny?

Back side:

1.

“United States of America”

2.

“One Cent”

3.

“E Pluribus Unum”

4.

Lincoln Memorial (12 columns)

5.

Lincoln Statue in middle

• f columns

Slide 5

National Food Service Management Institute 5

What’s On a Penny?

General:

1.

It is copper colored

2.

The rim around the edge on both sides is raised

3.

The front & back are inverted with respect to each other

4.

The diameter is ¾ inch

5.

The thickness is approximately 1/16 inch

6.

Its weight is approximately 1/6 ounce.

7.

The external rim is smooth on the

• utside.

Slide 6

National Food Service Management Institute 6

Remember Pennies

Make Dollars!

Slide 7

National Food Service Management Institute Section 2: Menus 7

 explain why planning menus is the

first step in the food purchasing process and

 state three resources for planning

menus.

Lesson Objectives

The learner will be able to

Section 2 Menus Has two objectives We will be able to:



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



state three resources for planning menus. Slide 8

National Food Service Management Institute Section 2: Menus 8

Menus (Step 1)

Plan the menus before buying food.

First -

You must first plan your menus before buying your food. Slide 9

National Food Service Management Institute Section 2: Menus 9

Never . . .

. . . buy food and then try to find a place for it on the menus.

• Emphasize that you should never buy

food and then try to find a place for it

• n the menus.
• This course will not provide detailed

information on menu planning.

• If you want training on menu planning,

contact NFSMI at 800-321-3054 or http://www.nfsmi.org.

• AND request ME as your

TRAINER!

• This section discusses menus because

menus determine what food will be purchased.

Slide 10

National Food Service Management Institute Section 2: Menus 10

Menu Resources

Feeding Infants: A Guide for Use in the Child Nutrition Programs

Great resource for planning menus for infants – Birth to 11 months

Menu Resources

• 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 this slide and point out that a

great resource for planning menus for infants (from birth through 11 months

• ld) is:
• Feeding Infants: A Guide for

Use in the Child Nutrition Programs (United States Department of Agriculture, Food and Nutrition Service [USDA/FNS], 2002).

• Feeding Infants: A Guide for Use in the

Child Nutrition Programs can be downloaded from http://teamnutrition.usda.gov/Resourc es/feeding_infants.html

Slide 11

National Food Service Management Institute Section 2: Menus 11

Menu Resources

Building Blocks for Fun and Healthy Meals

Useful for planning menus for children -1 year and up

• Building Blocks for Fun and Healthy

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

• A copy of Building Blocks for Fun and

Healthy Meals can be found at http://teamnutrition.usda.gov/Resourc es/buildingblocks.html Slide 12

National Food Service Management Institute Section 2: Menus 12

Menu Resources

Child Care Recipes: Food for Health and Fun

Oregon – Afternoon session!

USDA Recipes for Child Care The recipes from the 1999 publication Child Care Recipes: Food for Health and Fun from USDA's Child and Adult Care Food Program have been updated to reflect the changes made in the 2001 Food Buying Guide for Child Nutrition Programs. Revised recipes have been standardized, edited for consistency, analyzed for nutrient content, and updated with CCP information based on the 2005 Food Code Supplement.

Available: Online to all child care programs and state agencies. This resource provides several recipes suitable for children in the CACFP. A copy of Child Care Recipes: Food for Health and Fun can be obtained at http://teamnutrition.usda.gov/Resourc es/childcare_recipes.html Slide 13

National Food Service Management Institute Section 2: Menus 13

To get a copy . . .

 contact your State Agency or check

these Web sites:

 http://www.fns.usda.gov/tn/Resources/

feeding_infants.html

 http://www.fns.usda.gov/tn/

Resources/buildingblocks.html

 http://www.fns.usda.gov/tn/

Resources/childcare_recipes.html

 http://www.nfsmi.org/Information/cc_recipe

_index_alpha.htm

You can obtain copies of these three resources by contacting your State Agencies, or you can download copies from the Internet. Ask the participants if they already use any of these three resources. If so, ask them to comment on how they use them. What are some other resources that you use for menus and recipes? Mary place on flip chart paper.

Slide 14

National Food Service Management Institute Section 2: Menus 14

 Name: Oak Street Child Care

Center

 Type: small, independent  Location: a community of

10,000

 Days open: Monday–Friday

 52 weeks/year  except certain holidays

Practice Center

All the activities that we do are based

• n data from a fictitious child care

center.

• The name of the Center is Oak

Street Child Care Center

• Oak Street is a small independent

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

• Oak Street is located in a

community of 10,000.

• The Center is open Monday through

Friday, 52 weeks a year, except for certain holidays. Slide 15

National Food Service Management Institute Section 2: Menus 15

 Cycle menus  CACFP serving sizes for

 infants 4–7 months old  infants 8–11 months old  children 1–2 years old  children 3–5 years old

Practice Center

The Center uses Cycle Menus The menus include the CACFP meal pattern serving sizes for



infants 4–7 months old



infants 8–11 months old



children 1–2 years old



children 3–5 years old The Oak Street Child Care Center does not include the CACFP meal pattern serving sizes for infants from birth through 3 months old and for children 6 through 12 years

• ld because the Center does not

serve any infants and children in these age groups. Have copy of Mealtime Memo for Child Care No.3, 2009 “Using Cycle Menus to Control Food Costs”.

Slide 16

National Food Service Management Institute Section 2: Menus 16

Oak Street Child Care Center

Age Group Number Enrolled Meals Served Breakfast Lunch Snack Infants: 4–7 months 1 1 1 1 Infants: 8–11 months 2 1 2 2 Children: 1–2 years 26 20 26 26 Children: 3–5 years 15 10 10 15 Caregivers 8 11 12 Totals 44 40 50 56

Open your manuals to the chart on Page 7. The chart shows the meals served at the Center and the number of infants, children and caregivers who eat these meals. Oak Street 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 ld. 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 at the full day and eat breakfast, lunch, and a snack. Five children attend only part of the day and eat only a snack. 12 Caregivers work at the Center. Eight eat breakfast, 11 eat lunch, and 12 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.

Slide 17

National Food Service Management Institute Section 2: Menus 17

Pages 8, 9, and 10

Menus Recipes

www.nfsmi.org/Information/cc_recipe_index_alpha.htm

The menus on pages 8-13 in you manuals are those used for ONE 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. The menus for children 1 year old and

• lder are found on pages 8-10 of your

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. THESE MENUS MEET THE REQUIREMENTS OF THE CACFP MEAL PATTERN FOR CHILDREN. Slide 18

National Food Service Management Institute Section 2: Menus 18

Menu for Children: Day 1

Meal Food Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Chocolate Milk, fluid ½ cup ¾ cup Bagel, cinnamon raisin, enriched ½ serving (.5 oz) ½ serving (.5 oz) Cream Cheese 1 Tbsp 1 Tbsp Strawberries ¼ cup ½ cup Snack Low fat Yogurt, flavored 2 oz 2 oz Pear, fresh ½ cup ½ cup Water Lunch Milk, fluid ½ cup ¾ cup Mexican Pizza, D-13 (1½ oz meat; ½ serving bread; ⅛ cup vegetable) 2 pieces 2 pieces Carrots, raw, strips ⅛ cup ⅛ cup Dip for Carrots, E-15 2 Tbsp 2 Tbsp Watermelon ⅛ cup ¼ cup

Turn to Page 8 and find the menu for children for Day 1 The items on this menu are from the Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000) The Serving sizes indicated at the side

• f the menu are those required by the

CACFP meal pattern for children. Read over the menu items:

• Breakfast
• Chocolate milk, fluid
• Bagel, cinnamon raisin
• Cream cheese
• Strawberries

• Snack
• Low fat Yogurt, flavored
• Pear, fresh
• Water
• Lunch
• Milk, fluid
• Mexican pizza
• Carrots, raw, strips
• Dip for carrots
• Watermelon

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.

• Children under 2 years old will

be served whole milk.

• Children 2 years old and older

will be served 1% milk. Slide 19

National Food Service Management Institute Section 2: Menus 19

Menu for Children: Day 1

Meal Food Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Chocolate Milk, fluid ½ cup ¾ cup Bagel, cinnamon raisin, enriched ½ serving (.5 oz) ½ serving (.5 oz) Cream Cheese 1 Tbsp 1 Tbsp Strawberries ¼ cup ½ cup Snack Low fat Yogurt, flavored 2 oz 2 oz Pear, fresh ½ cup ½ cup Water Lunch Milk, fluid ½ cup ¾ cup Mexican Pizza, D-13 (1½ oz meat; ½ serving bread; ⅛ cup vegetable) 2 pieces 2 pieces Carrots, raw, strips ⅛ cup ⅛ cup Dip for Carrots, E-15 2 Tbsp 2 Tbsp Watermelon ⅛ cup ¼ cup

Please take note of the letters and numbers next to some menu items. For example, D-13 next to Mexican Pizza refers to the recipes from Child Care Recipes: Food for Health and Fun (USDA/FNS, 1999). See Mexican Pizza Recipe handout. Back on the slide – note the words in parentheses after a recipe explain how the recipe meets CACFP meal pattern

• requirements. For example, Mexican

Pizza contributes 1 ½ ounces of meat, ½ serving of bread, and 1/8 cup of vegetable toward the CACFP lunch requirements for children.

Slide 20

National Food Service Management Institute Section 2: Menus 20

Menu for Children: Day 2

Menus are from Building Blocks for Fun and Healthy Meals USDA/FNS,2000)

Meal Food Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Milk, fluid ½ cup ¾ cup Apricot Halves, canned ¼ cup ½ cup French Toast, enriched ½ serving (1.1 oz) ½ serving (1.1 oz) Syrup 1 Tbsp 1 Tbsp Margarine 1 tsp 1 tsp Snack Peach Slices, canned ½ cup ½ cup Graham Crackers, enriched ½ serving (.5 oz) ½ serving (.5 oz) Peanut Butter Dip, G-1 1 Tbsp 1 Tbsp Water Lunch Milk, fluid ½ cup ¾ cup Teriyaki Chicken, D-12 (1½ oz chicken) 1 portion 1 portion Stir-Fry Vegetables, I-10 ⅛ cup (⅛ cup veg) ¼ cup (¼ cup veg) Not Fried Rice, A-8 (⅛ cup vegetable; ½ serving bread; ¼ egg or ½ oz meat) ⅜ cup ⅜ cup Fresh Fruit Cup ⅛ cup ⅛ cup

Page 8 – see the menu for day 2. The items on this menu are from page 98 of Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000). The menu items are:

• Breakfast
• Milk, fluid
• Apricot Halves, canned
• French Toast, enriched
• Syrup
• Margarine
• Snack
• Peach Slices, canned
• Graham Crackers, enriched
• Peanut Butter Dip, G-1
• Water
• Lunch
• Milk, fluid
• Teriyaki Chicken, D-12 (1½ oz.

chicken)

• Stir-Fry Vegetables, I-10
• Not Fried Rice, A-8 (⅛ cup

vegetable; ½ serving bread; ¼ egg or ½ oz. meat)

• Fresh Fruit Cup

Slide 21

National Food Service Management Institute Section 2: Menus 21

Menu for Children: Day 3

Meal Food Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Milk, fluid ½ cup ¾ cup Banana ½ cup ½ cup Raisin Bread, toasted, enriched ½ slice (.5 oz) ½ slice (.5 oz) Margarine 1 tsp 1 tsp Snack Orange Juice ½ cup ½ cup Muffin Square, A-11 ½ serving ½ serving Lunch Milk, fluid ½ cup ¾ cup BBQ Beef Sandwich, F-8 (1½ oz beef; ⅛ cup vegetable; 1 serving bread) ½ sandwich ½ sandwich Coleslaw, E-9 (⅛ cup vegetable) ⅛ cup ⅛ cup Tomatoes, sliced ⅛ cup ¼ cup

Page 9 of your manuals Breakfast Milk, fluid Banana Raisin Bread, toasted, enriched Margarine Snack Orange Juice Muffin Square, A-11 Lunch Milk, fluid BBQ Beef Sandwich, F-8 (1½ oz. beef; ⅛ cup vegetable; 1 serving bread)

Coleslaw, E-9 (⅛ cup vegetable) Tomatoes, sliced Slide 22

National Food Service Management Institute Section 2: Menus 22

Menu for Children: Day 4

Meal Food Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Milk, fluid ½ cup ¾ cup Orange Sections ¼ cup ¼ cup Pancake, A-12 ½ serving (.6 oz) ½ serving (.6 oz) Maple Applesauce Topping, C-1 (¼ cup fruit) ¼ cup ¼ cup Snack Chocolate Milk, fluid ½ cup ½ cup Animal Crackers, enriched ½ serving (.5oz) ½ serving (.5 oz) Lunch Milk, fluid ½ cup ¾ cup Peanut Butter Sandwich [1½ Tbsp peanut butter on ½ serving (.5 oz) bread] 1 serving 1 serving Broccoli Cheese Soup, H-5 ¼ cup (⅜ oz cheese; ⅛ cup vegetable) ½ cup (¾ oz cheese; ¼ cup vegetable) Pineapple Cubes, in juice ⅛ cup ¼ cup

Turn to page 9. Here is the menu for DAY 4: BREAKFAST Milk, fluid Orange Sections Pancake, A-12 Maple Applesauce Topping, C-1 (¼ cup fruit) SNACK Chocolate Milk, fluid Animal Crackers, enriched LUNCH Milk, fluid Peanut Butter Sandwich [1½ Tbsp. peanut butter on ½ serving (.5 oz.) bread] Broccoli Cheese Soup, H-5 Pineapple Cubes, in juice

Slide 23

National Food Service Management Institute Section 2: Menus 23

Menu for Children: Day 5

Meal Food Serving Sizes: Ages 1–2 Serving Sizes: Ages 3–5 Breakfast Milk, fluid ½ cup ¾ cup Apple Wedges ¼ cup ½ cup English Muffin, whole wheat, toasted, enriched ½ serving (.5 oz) ½ serving (.5 oz) Jam 1 tsp 1 tsp Snack Wheat Crackers, enriched ½ serving (.4 oz) ½ serving (.4 oz) Grape Juice ½ cup ½ cup Lunch Chocolate Milk, fluid ½ cup ¾ cup Tuna Patty, D-10 (1½ oz fish; ½ serving bread) 1 patty 1 patty Oven Fries, I-5 1 piece (⅛ cup vegetable) 3 pieces (⅜ cup vegetable) Green Beans ⅛ cup ⅛ cup

Page 10 of your manuals is the Menu for DAY 5: This menu is from page 104 of Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000). BREAKFAST Milk, fluid Apple Wedges English Muffin, whole wheat, toasted, enriched Jam SNACK Wheat Crackers, enriched Grape Juice LUNCH Chocolate Milk, fluid Tuna Patty, D-10 (1½ oz. fish; ½ serving bread) Oven Fries, I-5 Green Beans Slide 24

National Food Service Management Institute Section 2: Menus 24

Pages 11, 12, and 13

The menus for infants on pages 11,12,13 of your manual

• Are based on information from

chapters 7 and 11 of Feeding Infants: A Guide for Use in the Child Nutrition Program (USDA/FNS, 2002) and

• Meet the requirements of the

CACFP meal pattern for infants.

• Copies of Chapter 7 & 11 of Feeding

Infants: A Guide for Use in the Child Nutrition Program is available per individual or per table. Let’s look over the two chapters from Feeding Infants.

• Do you have any questions?
• Do you think you may utilize this

resource?

• Please keep in mind that this training

is focusing on purchasing and not menu planning.

• 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. Slide 25

National Food Service Management Institute Section 2: Menus 25

Menu for Infants: Day 1

Meal Food Serving Sizes: 4–7 Months Serving Sizes: 8–11 Months Breakfast Breast Milk or Formula, iron-fortified1 4–8 fl oz 6–8 fl oz Infant Rice Cereal, iron-fortified2,6 0–3 Tbsp 2–4 Tbsp Peaches, in a jar3,6 1–4 Tbsp Snack Breast Milk or Formula, iron-fortified1 4–6 fl oz 2–4 fl oz Crackers, whole-grain4,5,6 0–2 crackers Lunch Breast Milk or Formula, iron-fortified1 4–8 fl oz 6–8 fl oz Infant Rice Cereal, iron-fortified2,6 0–3 Tbsp 2–4 Tbsp Strained Turkey, in a jar6 1–4 Tbsp Carrots, in a jar3,6 0–3 Tbsp 1–4 Tbsp

Open your manuals to page 11 and locate the menu for infants for Day 1. The serving sizes indicated at the side

• f the menu are those required by the

CACFP meal pattern for infants. Breast milk or iron-fortified formula is

• n the menu for breakfast, snack, and

lunch.

• 2 of the 3 infants attending Oak Street

Child Care Center receive breast milk provided by their mothers.

• The other infant receives iron-fortified

formula by the Center.

• Infant rice cereal is on the menu for

breakfast and lunch.

• The infants at the center are

developmentally ready to eat iron- fortified infant cereal.

• Peaches in a jar are on the menu for

breakfast, while carrots in a jar are on the menu for lunch.

• “In the jar” refers to commercially

prepared baby food.

• The CACFP requires that the first

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

• All the infants at the Center are

developmentally ready to eat commercially prepare fruits and vegetables.

• “Strained Turkey in a jar” is on the

menu for lunch. This refers to commercially prepare 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 snack.

They are whole grain because the CACFP meal pattern for infants requires that crackers be made from whole- grain or enriched meal or flour.

• The CACFP meal pattern indicates, the

crackers are served only to infants 8-11 months old. Slide 26

National Food Service Management Institute

Moving on to Section 3

Section 2: Menus 26

Section 3: Grocery List (Step 2)