Answer the 10 questions first one by one then do the second part on bottom.

ECE415/NUTRI320 OER

Chapter 9. Menu Planning Knowledge of menu planning is essential to providing appropriate nutrition to young children. Early care and education programs must have staff who plan and prepare food that are aware of individual preferences, including vegetarianism, and cultural and religious differences in food choice, preparation, and service. To protect children’s health, proper hygiene and sanitation processes must be followed closely. Only safe food should be purchased. And how that food is stored, prepared, and served must follow proper protocol to prevent foodborne illness.

Learning Objectives

At the end of this chapter, you should be able to: ● Outline the meal patterns for infants and children. ● Create nutritious menus that follow the meal patterns. ● Describe factors to consider when menu planning. ● Identify a variety of sources of food for each food group. ● Examine individual and cultural food preferences. ● Discuss the benefits of family style meal service. ● Relate ways to support families in providing well-balanced foods from home.

Nutrition in Early Care and Education Programs The Child and Adult Care Food Program (CACFP) is a federal program that provides reimbursements for nutritious meals and snacks to eligible children and adults who are enrolled for care at participating child care centers, day care homes, and adult day care centers. Eligible public or private nonprofit child care centers, outside-school-hours care centers, Head Start programs, and other institutions which are licensed or approved to provide day care services may participate in CACFP, independently or as sponsored centers.1 Over 2 billion meals are served in the CACFP.2

Even if a program chooses not to participate in (or is ineligible for) the CACFP, they are required by licensing to follow its meal plan requirements.3 The CACFP nutrition standards for meals and snacks served in the CACFP are based on the Dietary Guidelines for Americans, science-based

3 California Childcare Health Program. (2018). Preventive Health and Safety in the Child Care Setting: A Curriculum for the Training of Child Care Providers (3rd ed.). University of California, San Francisco.

2 Child and Adult Care Food Program (PDF) by the USDA Food and Nutrition Service is in the public domain

1 Child and Adult Care Food Program by the USDA Food and Nutrition Serviceis in the public domain

ECE415/NUTRI320 OER

recommendations made by the National Academy of Medicine, cost and practical considerations, and stakeholder’s input. Under these standards, meals and snacks served include a greater variety of vegetables and fruit, more whole grains, and less added sugar and saturated fat.4

Meal or Snack 0-5 Months 6-11 Months

Breakfast 4-6 fl oz breastmilk or formula 6-8 fl oz breastmilk or formula 0-4 tbsp infant cereal, meat, fish, poultry, whole eggs, cooked dry beans or peas; or 0-2 oz cheese; or 0-4 oz (volume) cottage cheese; or 0-4 oz yogurt; or a combination* 0-2 tbsp vegetable, fruit or both*

Lunch or Supper 4-6 fl oz breastmilk or formula 6-8 fl oz breastmilk or formula 0-4 tbsp infant cereal, meat, fish, poultry, whole eggs, cooked dry beans or peas; or 0-2 oz cheese; or 0-4 oz (volume) cottage cheese; or 0-4 oz yogurt; or a combination* 0-2 tbsp vegetable, fruit or both*

Snack 4-6 fl oz breastmilk or formula 2-4 fl oz breastmilk or formula 0-½ bread slice; or 0-2 crackers; or 0-4 tbsp infant cereal or ready-to-eat cereal* 0-2 tbsp vegetable, fruit or both*

Table 9.1. Infant Meal Patterns. Source: Updated Child and Adult Care Food Program Meal Patterns: Infant Meals by the USDA Food and Nutrition Service is in the public domain.

Solid foods are required when an infant is ready. All serving sizes are minimum quantities of the food components that are required to be served.

Breakfast

Food Item 1-2 Years 3-5 Years 6-18 Years

Milk ½ cup whole ¾ cup low-fat or fat-free 1 cup low-fat or fat-free

Vegetables, fruit, or both ¼ cup ½ cup ½ cup

Grains ½ ounce equivalent ½ ounce equivalent 1 ounce equivalent

Table 9.2. Meal Pattern for Children. Source: Updated Child and Adult Care Food Program Meal Patterns: Child and Adult Meals by the USDA Food and Nutrition Service is in the public domain.

4 Nutrition Standards for CACFP Meals and Snacks by the USDA Food and Nutrition Service is in the public domain

ECE415/NUTRI320 OER

Figure 9.1 – A healthy breakfast for 3- to 5-year-olds. Image by the USDA Food and Nutrition Service is in the public domain

Figure 9.2 – A healthy breakfast for 6- to 18-year-olds. Image by the USDA Food and Nutrition Service is in the public domain

ECE415/NUTRI320 OER

Lunch

Food Item 1-2 Years 3-5 Years 6-18 Years

Milk ½ cup whole ¾ cup low-fat or fat-free 1 cup low-fat or fat-free

Meat and meat alternative 1 ounce 1½ ounces 2 ounces

Vegetables ⅛ cup ¼ cup ½ cup

Fruits ⅛ cup ¼ cup ¼ cup

Grains ½ ounce equivalent ½ ounce equivalent 1 ounce equivalent

Table 9.3. Meal Pattern for Children. Source: Updated Child and Adult Care Food Program Meal Patterns: Child and Adult Meals by the USDA Food and Nutrition Service is in the public domain.

Figure 9.3 – A healthy lunch for 1- to 2-year-olds. Image by the USDA Food and Nutrition Service is in the public domain.

ECE415/NUTRI320 OER

Figure 9.4 – A healthy lunch for 6- to 18-year-olds. Image by the USDA Food and Nutrition Service is in the public domain.

Snack Choose 2 of the options. Best practice: Make at least 1 of the 2 required components of a snack, a vegetable or a fruit.

Food Item 1-2 Years 3-5 Years 6-18 Years

Milk ½ cup whole ½ cup low-fat or fat-free 1 cup low-fat or fat-free

Meat and meat alternative 1 ounce ½ ounce 1 ounce

Vegetables ½ cup ½ cup ¾ cup

Fruits ½ cup ½ cup ¾ cup

Grains ½ ounce equivalent ½ ounce equivalent 1 ounce equivalent

Table 9.4. Meal Pattern for Children. Source: Updated Child and Adult Care Food Program Meal Patterns: Child and Adult Meals by the USDA Food and Nutrition Service is in the public domain.

ECE415/NUTRI320 OER

Figure 9.5 – A healthy snack for 1- to 2-year-olds. Image by the USDA Food and Nutrition Service is in the public domain.

Figure 9.6 – A healthy snack for 3- to 5-year-olds. Image by the USDA Food and Nutrition Service is in the public domain.

ECE415/NUTRI320 OER

Figure 9.7 – A healthy snack for 6- to 18-year-olds. Image by the USDA Food and Nutrition Service is in the public domain.

Category Best Practices

Vegetables and Fruit ● Make at least one of the two required components of snack a vegetable or fruit ● Serve a variety of fruit and choose whole fruits ● Juice is limited to once a day ● Provide at least one serving each of dark green leafy vegetables, red and

orange vegetables, beans and peas (legumes), starchy vegetables, and other vegetables each week

Grains ● Provide at least two servings of whole grains per day (at least one is required)

Meat and Meat Alternatives

● Serve only lean meats, nuts, and legumes. ● Limit serving processed meats to no more than one serving per week. ● Serve only natural cheeses and choose low-fat or reduced fat-cheeses.

Milk ● Serve only unflavored milk ● Nondairy milk substitutes that are nutritionally equivalent to milk may be

served in place of milk to children with medical or special dietary needs

Sugar ● Yogurt must contain no more than 23 grams per 6 ounces ● Breakfast cereals must contain no more than 6 grams of sugar per dry ounce ● Avoid serving non-creditable foods that are sources of added sugars, such as

sweet toppings (honey, jam, syrup), mix-in ingredients sold with yogurt, and sugar sweetened beverages

ECE415/NUTRI320 OER

Miscellaneous ● Frying is not allowed as a way of preparing foods on-site ● Limit serving purchased pre-fired foods to no more than one serving per week ● Incorporate seasonal and local produced foods into meals

Table 9.5. CACFP Best Practices. Source: Child and Adult Care Food Program: Best Practices by the USDA Food and Nutrition Service is in the public domain. Updated Child and Adult Care Food Program Meal Patterns: Child and Adult Meals by the USDA Food and Nutrition Service is in the public domain.

Healthy Beverages in Child Care Act “And all licensed child care providers…must follow the Healthy Beverages in Child Care Act. The four key messages in the Healthy Beverages in Child Care Act are:

1. Only unflavored, unsweetened, non-fat (fat free, skim, 0%) or low fat (1%) milk can be served to children 2 years of age or older.

2. No beverages with added sweeteners, natural or artificial, can be served, including sports drinks, sweet teas, juice drinks with added sugars, flavored milk, soda, and diet drinks.

3. A maximum of one serving of 100% juice is allowed per day. 4. Clean and safe drinking water must be readily available at all times; indoors and

outdoors and with meals and snacks.”5

Child Nutrition Programs for Schools

The federal government provides federal assistance to schools to provide nutritious meals to children. With the exception of the Special Milk Program, early care and education programs will not qualify for these programs. But they are included in this chapter as they are important sources of nutrition for many children in the U.S., for reference for those that may work within the school system, and they may provide resources that early care and education programs may find useful when planning healthy meals and snacks and purchasing foods.

National School Lunch Program

The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or no-cost lunches to children each school day. The program was established under the Richard B. Russell National School Lunch Act, signed into law by President Harry Truman in 1946. 30.4 million children participated in the program in 2016.6

6 National School Lunch Program (NSLP) Fact Sheet by the USDA Food and Nutrition Service is in the public domain.

5 California Childcare Health Program. (2018). Preventive Health and Safety in the Child Care Setting: A Curriculum for the Training of Child Care Providers (3rd ed.). University of California, San Francisco.

ECE415/NUTRI320 OER

Figure 9.1. Children eating lunch together at school. Image by the USDA is in the public domain

School Breakfast Program

The School Breakfast Program (SBP) is a federally assisted meal program operating in public and non-profit private schools and residential child care institutions. The SBP started in 1966 as a pilot project, and was made a permanent entitlement program by Congress in 1975. Participation in the SBP has slowly but steadily grown over the years and in 2016, 14.57 million children participated in the program.7

Special Milk Program

The Special Milk Program provides milk to children in schools, child care program and eligible camps that do not participate in other federal child nutrition meal service programs. The program reimburses schools and institutions for the milk they serve. In 2011, 3,848 schools and residential child care institutions participated, along with 782 summer camps and 527 non‐residential child care institutions. Schools in the National School Lunch or School Breakfast Programs may also participate in the Special Milk Program to provide milk to children in half‐day pre‐kindergarten and kindergarten programs where children do not have access to the school meal programs.8

8 Special Milk Program (SMP) Fact Sheet by the USDA Food and Nutrition Service is in the public domain.

7 SBP Fact Sheet by the USDA Food and Nutrition Service is in the public domain.

ECE415/NUTRI320 OER

Summer Food Service Program

The Summer Food Service Program (SFSP) provides free meals and snacks when school is not in session. The seasonal nature of SFSP, and the diversity of sponsors and site operators, make it unique. State agencies, sponsors, and community organizations need flexibility to operate the SFSP in a manner that is responsive to local conditions and allows operators to focus on ensuring children in need can access food when school is not in session. In the summer of 2018 over 145 million meals were served to over 2.6 million children.9

Assessing Quality of Meal and Snack Times

Just like with safety and health (and many other things), early care and education programs should assess how well they are meeting children’s nutritional needs with the meals and snacks they are providing for children. An assessment, such as one in Appendix E can be used to help programs do this. You will notice that providing a positive eating environment takes more than just giving children healthy food.

Figure 9.2 – This teacher is eating with the children and creating a positive meal time. FCC Program Offers Jobs, Safe Child Care by Fort Rucker is licensed under CC BY 2.0

9 Regulatory Reform at a Glance—Proposed Rule: Summer Meals Program Streamlining & Integrity by the U.S. Department of Agriculture is in the public domain.

ECE415/NUTRI320 OER

Menu Planning

In the state of California, licensing requires programs to follow the meal plan requirements of the Child and Adult Care Food Program and the Healthy Beverages in Child Care Act. Menu planning principles include aesthetics, and variety, including color, texture, flavors, shapes, and sizes of food, cost, balance, and nutritional quality, The availability of equipment and staff knowledge and skill to prepare the foods on menus are also important considerations in planning the menu. Along with all of these, an effective menu also considers cost.10

Aesthetics and Variety

How our food is presented, along with texture, consistency, color, shape, and the preparation method, influences how we feel and what we think about a menu. It can even influence our appetite and our interest in eating.11

Select nutritious foods that are contrasting colors and textures. This adds to the visual and chewing appeal. Try to vary the colors of the foods being served. Avoid serving foods that are all one color. For example, select a green, soft vegetable (spinach), a red, crunchy fruit (an apple), and colorful, chewy wild rice to go along with a piece of chicken and a glass of milk. This lends visual and chewing appeal as the children can see different colors and feel different textures as they chew.12

Cost

While well-balanced nutrition should never be sacrificed to save money, early care and education programs must also consider the costs of the menus they plan. One way to save costs is to use cycle menus. A cycle menu follows a particular pattern and repeats on a regular basis. The length of the cycle can vary, but may be 4-6 weeks long and can be different lengths for different meals/snacks (for instance, with breakfast repeating more often than lunches). And they can be updated as needed to include new foods or make other accommodations.13

Cycle menus allow a program to forecast costs, order in bulk, and reduce waste (with tried and tested menus). Cycle menus are often planned seasonally so an operation might have a spring, summer, and fall/winter cycle.14 And buying produce seasonally is often more affordable.

14 Virtual Lab School. (n.d.). Essentials in child care food service: Menu planning for success. Virtual Lab School.

13 Introduction to Food Production and Service by Beth Egan is licensed under CC BY 4.0

12 Foundations for Assisting in Home Care by Kimberly B. McLain, Erin K. O’Hara-Leslie, and Andrea C. Wade is licensed under CC BY 4.0

11 Introduction to Food Production and Service by Beth Egan is licensed under CC BY 4.0

10 Introduction to Food Production and Service by Beth Egan is licensed under CC BY 4.0

ECE415/NUTRI320 OER

Nutrition and Balance

The most important consideration for menu planning is that it meets children’s nutritional needs. The meals and snacks provided by full-day early care and education program should provide a substantial portion of a child’s daily nutrition. All programs should be supporting children’s well–balanced diet, in which all the nutrients the body needs for proper functioning and energy are taken in. A well-balanced diet contains a variety of foods from all the food groups, as well as all the necessary vitamins and minerals we need. It also means taking in an adequate supply of water for adequate health. A well-balanced diet can be planned by selecting healthy foods from each of the food groups.15

Food Groups

Tips for Serving the Dairy Group for Children

All fluid milk products and many foods made from milk are considered part of this food group. Foods made from milk that retain their calcium content are part of the group. Foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. Calcium-fortified soymilk (soy beverage) is also part of the Dairy Group. When choosing dairy, fat-free and low-fat dairy are good options for children.16

● Serve unflavored, fat-free, and low-fat milks most often. They have less added sugar and fewer calories than flavored, whole, or reduced-fat milk.

● Low-fat milk, yogurt, and cheese provide much needed calcium. Try making a dip for fruits or vegetables from yogurt.

● Blend dairy into smoothies. Combine low-fat or fat-free yogurt with bananas and cocoa powder for a smoothie, or try milk, ice cubes, and frozen berries.17

Tips for Serving the Protein Group for Children

All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group. Select a variety of protein foods to improve nutrient intake and health benefits, including cooked seafood. Meat and poultry choices should be lean or low-fat.18

● Choose a variety of protein foods such as seafood, beans, lean meats, poultry, and eggs.

18 All about the Protein Foods Group by the USDA Center for Nutrition Policy and Promotion is in the public domain.

17 MyPlate Tips for Preschoolers by the USDA Center for Nutrition Policy and Promotion is in the public domain.

16 All about the Dairy Group by the USDA Center for Nutrition Policy and Promotion is in the public domain.

15 Foundations for Assisting in Home Care by Kimberly B. McLain, Erin K. O’Hara-Leslie, and Andrea C. Wade is licensed under CC BY 4.0

ECE415/NUTRI320 OER

● Limit highly processed poultry, fish, or meat (like hotdogs, chicken nuggets, and fish sticks). Even some “reduced-fat” meats and cold cuts, like sausage, bologna, and salami, may be high in saturated fat and sodium.

● Add beans to children’s favorite foods. Add beans and peas to tacos, casseroles, stews, pastas, and side dishes.19

Tips for Serving the Fruit Group for Children

Any fruit or 100% fruit juice counts as part of the Fruit Group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed.20 Intake of fruit juice should be limited to no more than once a day.

● Focus on whole fruits. ● Serve a rainbow of choices. Fruit can be a quick and easy way to make meals and

snacks healthier and more colorful. ● Choose from fresh, frozen, canned, and dried fruits. Purchase canned fruit in water or

100% fruit juice instead of syrup. ● Limit fruit juice. While 100% fruit juice can be part of a healthy diet, it does not contain

the dietary fiber found in other forms of fruit. ● Offer raisins or other unsweetened dried fruit instead of chewy fruit snacks or strips,

which usually contain very little fruit.21

Tips for Serving the Vegetable Group for Children

Any vegetable or 100% vegetable juice counts as a member of the Vegetable Group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed. Based on their nutrient content, vegetables are organized into 5 subgroups: dark-green vegetables, starchy vegetables, red and orange vegetables, beans and peas, and other vegetables. While it is not necessary to eat vegetables from each subgroup daily, over the course of a week, vegetables from each subgroup should be eaten to ensure the daily intake recommendation of the different vitamins is met.22

● Serve a variety of colorful choices. Brighten children’s plates with red, orange, and dark-green vegetables.

● Choose from fresh, frozen, or canned vegetables. Prepare and serve vegetables without added salt or solid fat.

22 All about the Vegetable Group by the USDA Center for Nutrition Policy and Promotion is in the public domain.

21 MyPlate Tips for Preschoolers by the USDA Center for Nutrition Policy and Promotion is in the public domain.

20 All About the Fruit Group by the USDA Center for Nutrition Policy and Promotion is in the public domain

19 All about the Protein Foods Group by the USDA Center for Nutrition Policy and Promotion is in the public domain.

ECE415/NUTRI320 OER

● Try a dip. Kids love to dip their foods. Whip up a quick dip for veggies with yogurt and seasonings such as herbs or garlic. Serve with raw vegetables like broccoli, carrots, or cauliflower.23

● Provide at least one serving each of dark green vegetables, red and orange vegetables, beans and peas (legumes), starchy vegetables, and other vegetables once per week.24

Tips for Serving the Grain Group for Children

Any food made from wheat, rice, oats, cornmeal, barley, or another cereal grain is a grain product. Bread, pasta, breakfast cereals, grits, and tortillas are examples of grain products. Foods such as popcorn, rice, and oatmeal are also included in the Grains Group.

Grains are divided into 2 subgroups: Whole Grains and Refined Grains. Whole grains contain the entire grain kernel ― the bran, germ, and endosperm. Examples of whole grains include whole-wheat flour, bulgur (cracked wheat), oatmeal, whole cornmeal, and brown rice. Refined grains have been milled, a process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. Some examples of refined grain products are white flour, de-germed cornmeal, white bread, and white rice.

Most refined grains are enriched. This means certain B vitamins (thiamin, riboflavin, niacin, folic acid) and iron are added back after processing. Fiber is not added back to enriched grains. Check the ingredient list on refined grain products to make sure that the word “enriched” is included in the grain name. Some food products are made from mixtures of whole grains and refined grains.25

● Make at least half their grains whole grains by offering 100% whole-grain cereals, breads, and pasta.

● Vary the choices for whole grains. Rolled oats, oatmeal, brown rice, wild rice, buckwheat, quinoa, wheat berries, and millet are whole-grain foods.

● Choose toppings wisely for toast, hot cereals, pasta, and rice. Instead of adding butter, stick margarine, and regular full-fat cheese, use vegetable oils, low-fat cheeses, or marinara sauce as toppings.26

● Provide at least two servings of whole grain-rich grains per day.27

Tips for Providing Oils for Children

27 Child and Adult Care Food Program: Best Practices by the USDA Child and Adult Care Food Program is in the public domain.

26 MyPlate Tips for Preschoolers by the USDA Center for Nutrition Policy and Promotion is in the public domain.

25 All about the Grains Group by the USDA Center for Nutrition Policy and Promotion is in the public domain.

24 Child and Adult Care Food Program: Best Practices by the USDA Child and Adult Care Food Program is in the public domain.

23 MyPlate Tips for Preschoolers by the USDA Center for Nutrition Policy and Promotion is in the public domain

ECE415/NUTRI320 OER

Oils are NOT a food group, although they provide essential nutrients. Oils include items such as butter, oils, margarine, mayonnaise, salad dressings. These food items should be used sparingly. Foods such as fish, nuts, and avocados are good choices of fats. Many foods we eat, especially those that are processed, often are high in fat. This should be considered when planning meals.28 Limit serving pre-fried foods to no more than one serving per week.29

Individual and Cultural Preferences What families eat, how those foods are prepared and served, and the routines surrounding meals and snacks are going to vary in every family. For some children, those will be similar to what they encounter in early care and education programs. And some children will easily adapt to new foods and routines. But gathering information from families on these is one way to have an understanding of the food experiences and preferences children have. Menus can be planned that include familiar foods.

Cultural and Religious Considerations

Some people do not eat various specific foods and beverages in conformity with various religious, cultural, legal, or other societal prohibitions. Many of these prohibitions constitute taboos. Many food taboos and other prohibitions forbid the meat of a particular animal. Some food prohibitions can be defined as rules, codified by religion or otherwise, about which foods, or combinations of foods, may not be eaten and how animals are to be slaughtered or prepared. Some foods may be prohibited during certain religious periods (e.g., Lent), at certain stages of life (e.g., pregnancy), or to certain classes of people (e.g., priests), even though the food is otherwise permitted.30

Families and children may choose to exclude, include, or prepare foods in a particular way according to their religious faith and beliefs. The guidance given in Table 15.7 on food choices for specific religious groups is very general (and does not include prohibited items, such as alcohol that do not apply to children in early care and education programs). There will be individual differences and varying levels of adherence to guidelines which should be discussed for each child with their family. Some people within some of the faith groups identified may not observe the dietary guidelines listed. Prohibitions and restrictions even within a particular faith may change between denominations or branches.31

31 Nutritional Guidance for Early Years: Food Choices for Children Aged 1-5 Years in Early Education and Childcare Settings by the Scottish Government is licensed under Open Government License Version 3

30 Food and Drink Prohibitions by Wikipedia is licensed under CC BY-SA 3.0

29 Child and Adult Care Food Program: Best Practices by the USDA Child and Adult Care Food Program is in the public domain.

28 Foundations for Assisting in Home Care by Kimberly B. McLain, Erin K. O’Hara-Leslie, and Andrea C. Wade is licensed under CC BY 4.0

ECE415/NUTRI320 OER

Religious Affiliation General Guidelines

Buddhist Many are vegetarian or vegan Some may eat fish or eggs May participate in fasting

Hindu Most are vegetarian Dairy is usually acceptable Those who eat meat, poultry, and fish will exclude beef May fast

Jewish Pork and pork products are excluded Kosher beef, lamb, poultry, and fish (with fins and scales) are eaten Shellfish are excluded Meat and dairy are never eaten at same meal; dairy may not be eaten until 3 hours after meat or poultry Will also exclude gelatin, fats, emulsifiers, stabilizers, and additives from animal origin that Is not kosher May fast

Muslim Pork and pork products are excluded Halal beef, lamb, poultry, fish are eaten Dairy products are eaten by most Will also exclude gelatin, fats, emulsifiers, stabilizers, and additives from animal origin that Is not halal May fast

Sikh Many are vegetarian Those who eat meat, poultry and fish will exclude beef and possibly pork Halal and kosher meat are not eaten

Seventh- Day Adventist Those who eat meat typically do not eat meat from pigs, certain fish, and other animals that the Bible names as unclean Many are vegetarian or vegan Encourage drinking a lot of water

Mormon Hot drinks containing caffeine are excluded

Table 9.6. General Guidance for Religious Food Choices. Sources: Nutritional Guidance for Early Years: Food Choices for Children Aged 1-5 Years in Early Education and Childcare Settings by the Scottish Government, which is licensed under Open Government License Version 3. Seventh-Day Adventist Church by Simple English Wikipedia is licensed under CC BY-SA 3.0. Culture of The Church of Jesus Christ of Latter-day Saint by Wikipedia is licensed under CC BY-SA 3.0

Vegetarian Menu Planning

A vegetarian diet does not include any meat, poultry, or seafood. It is a meal plan made up of foods that come mostly from plants. These include:

● Vegetables ● Fruits ● Whole grains

ECE415/NUTRI320 OER

● Legumes ● Seeds ● Nuts ● May include eggs and/or milk if ovo-lacto vegetarian

A vegetarian diet contains no animal proteins. A semi-vegetarian diet is a meal plan that contains little animal protein, but mostly plant-based foods. Vegetarians DO NOT eat:

● Fowl ● Seafood ● Beef ● Pork ● Lamb ● Other animal meats, such as bison, or exotic meats like ostrich or alligator

Vegetarians also do not eat products containing gelatin or rennin (an enzyme found in calf’s stomachs that is used to produce many cheeses).

Figure 9.3 – A tofu taco could be made vegan or vegetarian. Image on pxfuel

Here are the different types of vegetarian diets: ● Vegan: Includes only plant-based foods. No animal proteins or animal by-products such

as eggs, milk, or honey. ● Lacto-vegetarian: Includes plant foods plus some or all dairy products. ● Lacto-ovo vegetarian: Includes plant foods, dairy products, and eggs. ● Semi- or partial vegetarian: Includes plant foods and may include chicken or fish, dairy

products, and eggs. It does not include red meat. ● Pescatarian: Includes plant foods and seafood.

Tips for Menu Planning for Children with Vegetarian Diets

ECE415/NUTRI320 OER

When following a vegetarian diet, keep in mind the following: ● Provide different kinds of foods, including vegetables, fruits, beans, nuts, seeds, whole

grains, and low-fat or fat-free dairy and eggs if their diet includes these. ● Choose fortified foods, such as cereals, breads, soy or almond milk, and fruits juices to

get a full range of nutrients. ● Limit foods that are high in sugar, salt (sodium), and fat. ● Include a protein source with all meals. ● Learn to read the Nutrition Facts Label on food packages. The label tells you the

ingredients and nutrition contents of the food product. ● If you follow a more restrictive diet, you may want to work with a dietitian to make sure

you are getting enough nutrients.

Note: Vegetarian children may need to take supplements at home if their diet lacks certain vitamins and minerals.32

Family Style Meal Service

Currently, traditional family style meal service is the recommended approach to serving meals in preschool settings. Using this approach, all foods on the menu are served at the same time in serving bowls that are passed around the table, and children self-serve the amounts they desire. There are a number of potential advantages to traditional family-style meal service including allowing children the opportunity to self-regulate consumption (match food selection with hunger level).33

Figure 9.4 – Family style meals have many benefits for children. Image by the National CACFP Sponsors Organization as appears on hhs.gov is in the public domain.

33 Results from an Experimental Trial at a Head Start Center To Evaluate Two Meal Service Approaches to Increase Fruit and Vegetable Intake of Preschool Aged Children by Lisa J. Harnack, J. Michael Oakes, Simone A. French, Sarah A. Rydell, Farhiyah M. Farah, and Gretchen L. Taylor is licensed under CC BY 2.0

32 Vegetarian Diet by MedlinePlus is in the public domain

ECE415/NUTRI320 OER

This approach to mealtime creates a number of healthy habits that are important to the growth and development of children at any age. Children tend to eat more healthy foods if they see their friends try it. They learn skills such as taking turns, sharing, and teamwork. Family style dining opens up opportunities for conversation, which increases vocabulary, promotes proper use of language and interaction with friends. There are even more benefits that support healthy growth. Children learn:

● portion sizes for each food group ● to recognize when they are hungry or satisfied ● how to identify healthy foods and where they come from ● to improve fine motor skills

Children are not the only ones who benefit. Providers get a better grasp of food costs, get help with mealtime service and, with less food being wasted, they save money.34

Tips for Family Style Dining ● Start with the right equipment. When purchasing serving dishes, utensils and other place

settings, keep in mind that they need to be kid-friendly and sized for little hands to maneuver

● Remember each child’s skill level when choosing your menu. Finger foods and foods that are easy to navigate with a child-size fork or spoon are easiest to self-serve for younger children.

● Have multiple sets of utensils and serving spoons in case someone drops one on the floor.

● Give each child a task to help set the table. One child can set the plates, one can place the cups and so on. Children have a sense of pride and belonging when they have a contributing role.

● Offer a variety of familiar foods and don’t forget to introduce new foods. Children are more willing to try something new when they serve themselves.

● Reserve extra servings for second helpings or in case the bowl of food gets contaminated.

● Provide a trash can for children in which to dispose of napkins and uneaten food. Provide a tub for them to place dirty dishes after they scrape them off.

● Keep cleaning supplies nearby. Spills will happen. Be patient and use this opportunity as a teaching moment on how to clean-up.

● Most importantly, eat with the children. Children learn from good role models. Sitting with them while everyone eats also allows you to start positive mealtime conversations.

34 Why You Should Serve Family Style by the National CACFP Sponsors Organization as appears on hhs.gov is in the public domain.

ECE415/NUTRI320 OER

Food From Home

Some early care and education programs depend on families to provide some or all of children’s meals and snacks. According to Sweitzer et al (2011), “[o]bservations of lunches of three to five year old children attending fulltime childcare support the need for parent education about packing healthy lunches.” They site several studies that show inadequate servings of fruit and vegetables and foods that fail to meet the Daily Reference Intakes for essential nutrients in foods brought from home. They also site several studies that demonstrated that knowledge and attitudes about nutrition were positively linked to serving fruits and vegetables to children. As they stated, parents report barriers to supporting their young children’s healthy eating. “Common barriers for consumption of fruits and vegetables are the child’s preferences, preparation time involved, and higher cost of those items.”35

Figure 9.5 – A tasty and healthy packed lunch. Pizza School Lunch – Laptop Lunches for Kindergarten Bento Box by Melissa is licensed under CC BY 2.0

Food brought from home should be labeled with the child’s name and date and stored in the refrigerator when needed. When prepared and served to children it is important to follow food safety practices. Food for one child should never be given to another child.36

36 Child Care Center Self Assessment Guide: Safe Food Handling and Preparation. Licensing Requirements and Best Practices by the California Department of Social Services Community Care Licensing Division is in the public domain

35 Sweitzer, S. J., Briley, M. E., Roberts-Gray, C., Hoelscher, D. M., Staskel, D. M., & Almansour, F. D. (2011). How to help parents pack better preschool sack lunches: advice from parents for educators. Journal of nutrition education and behavior, 43(3), 194–198.

ECE415/NUTRI320 OER

Tips for Supporting Families in Providing Nutritious Food from Home

In the Sweitzer et al (2011) study, parents were interviewed about how early care and education programs could help families provide better nutrition for their children. Here are some tips based on their findings:

● Provide regular written information to families about nutrients and their importance for health

● Provide convenient and affordable recipes and tips for families ● Foster connection and interaction between families through events, support groups, and

recipe exchanges ● Consider including nutrition as a topic of workshops for families ● Connect with community resources and local markets to expand opportunities and

information for families ● Remember to be budget-friendly with resources and recipes shared37

Appendices

● Appendix E. Self-Assessment for Positive and Healthy Meals and Snacks.

Attributions

● Paris, J. Chapter 12. Basic Nutrition for Children. Safety, Health, and Nutrition in Early Childhood Education. College of the Canyons. V1.0; 2020. CC BY 4.0

● Paris, J. Chapter 15. Menu Planning and Food Safety. Safety, Health, and Nutrition in Early Childhood Education. College of the Canyons. V1.0; 2020. CC BY 4.0

37 Sweitzer, S. J., Briley, M. E., Roberts-Gray, C., Hoelscher, D. M., Staskel, D. M., & Almansour, F. D. (2011). How to help parents pack better preschool sack lunches: Advice from parents for educators. Journal of nutrition education and behavior, 43(3), 194–198.