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MenuProject2025.docx

Your project must be submitted as a Word document (.docx, .doc)* or Rich Text Format file (.rtf)*. The project will be individually graded by your instructor and therefore will take up to a few weeks to grade.

Each of your files must contain the following information:

· Project name/title of paper

· Student name

· Student ID number

· Name of school

· Course number: course name

· Project number (354463)

· Date of submission

As always, be sure to refer to the Sample APA Title Page/Paper on the ECE Learning Resource Center Page .

Submitting Your Project

Follow these steps to submit your project.

· Select the Add a file button on the next page.

· Select My Computer and then the Upload button to browse your computer for the file you’re submitting.

· Choose the file and select Add. The file should appear in the Uploaded Files section of the page.

· Once your file is uploaded, select Submit.

· Be sure to keep a backup copy of any files you submit.

Part 1: Essay: Orientation Letter

Food safety sanitation requirements, storage, preparation, proper food handling, and presentation are the first steps in ensuring proper diet and nutrition for a child’s health and welfare.

As the administrator of your child care center, you believe the new employee you’ve hired to work unsupervised in your center’s kitchen is experienced, knowledgeable, and understands most guidelines regarding these five topics. However, on the new employee’s first morning of work at your center, you’re alarmed to discover they don’t understand best practices, rules, regulations, and guidelines well enough to work alone and unsupervised for an entire day. You decide to write an Orientation Letter to your new employee, and in it, you’ll summarize at least 20 of the most important rules, regulations, and guidelines you expect them to meticulously follow in the kitchen.

Because you’re not sharing your personal knowledge, experience, or common sense in your letter to your employee, the letter won’t summarize what you already know about these five topics. Instead (and as this examination is a research assignment), you must use available sources, in print and/or online, to research the most professional and proper policies and protocols. The books, journal articles, and websites you’re reading and retrieving information from should be credible, reputable, professional, and offer up-to-date information.

Your completed work in Part One will be written in essay format consisting of seven fully developed paragraphs.

From your research, select at least 20 guidelines and write about these in your Orientation Letter. Appropriately cite the source of each guideline, use APA-formatted in-text citations to indicate the original source of each guideline, and include a References Page in APA format at the conclusion of your assignment. You’re encouraged to access and review the course resources available on the Early Childhood College Programs and Courses Learning Resource Center for additional guidance on completing this assignment. Each paragraph will likely be at least four to six fully developed sentences.

In structuring your Orientation Letter, you’ll wish to begin with a salutation (“Dear new employee”) followed by an introductory paragraph that previews for the reader (in this instance, your new employee) what they’ll be learning about.

Include the following components:

1. Introductory paragraph. In your introductory paragraph, you’ll motivate your reader to understand the importance of food safety and to apply the outlined practices in their work. Your introductory paragraph is the best place to include your thesis statement (the most important statement, summary, point, or argument to be made in your assignment). Your introductory paragraph will have at least four to six fully developed sentences.

2. Second paragraph. In your second paragraph, summarize four or more guidelines you feel are most important regarding the topic of sanitation. Ensure this paragraph focuses on guidelines and practices geared toward keeping people and surfaces within the kitchen area clean and safe for food preparation. Include APA-formatted in-text citations to credit the original source of each guideline. This paragraph will have four to six fully developed sentences.

3. Third paragraph. Your third paragraph will summarize four or more of the most important guidelines related to the topic of food storage. Include APA-formatted in-text citations to credit the original source of each guideline. This paragraph will have four to six fully developed sentences.

4. Fourth paragraph. Follow this with a new paragraph of at least four to six fully developed sentences that summarize four or more of the most important guidelines related to the topic of food preparation. Include APA-formatted in-text citations to credit the original source of each guideline.

5. Fifth paragraph. In your fifth paragraph, summarize four or more guidelines you believe to be most important regarding the topic of food handling. Include APA-formatted in-text citations to credit the original source of each guideline. This paragraph will have four to six fully developed sentences.

6. Sixth paragraph. Then, summarize four or more of the most important guidelines related to the topic of food presentation. Include APA-formatted in-text citations to credit the original source of each guideline. This sixth paragraph will also have four to six fully developed sentences.

7. Conclusion Paragraph. Finally, share your conclusion in your final paragraph. Reiterate your supported thesis statement, summarize your Orientation Letter, and go over what they’ll be able to do differently (and better) as a result. Include any final thoughts you believe your new employee should be left with in order to satisfactorily perform their work. Then close your letter appropriately in four to six fully developed sentences.

Note: There’s no specified word count for your Essay: Orientation Letter of your Menu Project. Your instructor will consider the quality of your summarized guidelines rather than count the number of your words. Be sure to use fully developed sentences and paragraphs. Follow APA formatting in your in-text citations and references. Essays that are received without appropriate and comprehensive in-text citations and a separate References Page in APA format may be determined to be plagiarized.

Part 2: Creating a Menu

For this part of your project, you’ll select an age group for which you’ll plan a week’s menu that includes three meals a day, plus snacks. Consider the illustrations of the older food guide pyramid and the simpler Choose My Plate food guide, which shows the proportions of a child’s plate to be filled with each food group.

The USDA food pyramid shows the proportion of foods from each food group to be eaten daily. From left, the sections represent grains, vegetables, fruits, dairy, and protein. Choose My Plate simplifies choosing the right proportions of foods by showing that half of the daily diet should comprise vegetables and fruit and the other half grains and protein, with an emphasis on vegetables and grains. The circle represents milk or other dairy products.

On your submission, be sure to clearly identify the age group you’ve selected. The age groups for this project are:

· Children between one and two years old

· Children between three and five years old

After carefully reviewing the nutritional information, you’ll use the menu template to create a five-day menu for your chosen age group. The menu will include breakfast, morning snack, lunch, afternoon snack, evening meal, and evening snack, as outlined in the template. Remember the nutritional needs (calories, recommended dietary intake, and food sources for vitamins, minerals, and nutrients) of the age group you’re working with. A sample menu with one day’s menu completed has been given to show you how it should seem.

In reviewing your completed menu, your instructor will consider the variety you’ve offered in your meal planning. So offer different meals and snacks on each of the five days. Your instructor will also evaluate the accuracy of the age-appropriate and measurable serving sizes listed on your menu. If you need help determining a specific serving size for a food or beverage item in your menu, refer to the information shared within this graded project.

Note: It isn’t necessary to consider or include a calorie count, nor must you plan accommodations for food allergies, religious restrictions, or other dietary considerations.

Preparing Your Project

Before you begin the essay and the menu, review all available resources and download the Menu Project from the Learning Resource Center . The menu boxes will expand as you type to fit all of the food items and serving sizes for each meal and snack.

When you’ve completed both the essay and the menu, check them carefully for errors. Run the spell check and grammar check. Pay attention to the red and green lines that mark possible errors. However, you must also proofread for errors that the computer doesn’t pick up, such as mistakes in grammar and missing or misused words or punctuation.

Summary

Food Groups

To make knowledgeable selections, you need to know what’s included in each food group. Here are the basic components of each food group, although you may find more options during your research.

Protein

Protein builds up, maintains, and replaces the tissues in your body. Some protein foods are highly allergenic. Find out if children in your group have allergies.

Note: Take special care with children who are allergic to eggs, nuts, or other foods.

The following protein foods may be used as part of a healthy menu:

· Beef

· Poultry

· Fish

· Eggs

· Nuts and seeds

· Beans and peas (black beans, split peas)

· Lentils

· Tofu

· Veggie burgers

Grains

Whole-grain products such as whole-wheat bread, oatmeal, and brown rice are recommended because they have more fiber and help provide feelings of fullness.

Note: Avoid sugary cereals.

Choose from the following grain-based foods as part of a healthy menu plan:

· Bread

· Cereal

· Rice

· Tortillas

· Pasta

Dairy

Using the Choose My Plate guidelines, you can include up to a cup of milk in the dairy circle in each serving (depending on age). But you can also use yogurt or cheese for dairy servings. For children over two years of age, choose low-fat or nonfat dairy most of the time.

Note: The American Academy of Pediatrics recommends whole milk for children between one to two years of age.

The following dairy-based foods may be part of a healthy menu plan:

· Milk

· Yogurt

· Cheese

· Fortified soy milk

Fruits

Fruit servings may be fresh, frozen, or dried, but fresh is always the best choice. Try to avoid using canned fruits packed in syrup, as they contain too much sugar. If you must use canned fruit, choose the kind that’s packed in juice without added sugar.

Note: Many children have allergies to strawberries and bananas, as well as other, more exotic fruits.

Vegetables

Once again, fresh is best! Frozen is a good second choice, but canned vegetables are often loaded with salt. If you must buy canned vegetables, search for low-salt or salt-free varieties.

Note: Vegetables are a great source of vitamins, so children should be encouraged to try as many as possible.

Calories

Are calories bad for you? No. Your body needs calories for energy. But eating too many calories, or the wrong kind of calories, and not burning enough of them through activity can lead to unhealthy weight gain. A steady diet of the wrong kinds of foods begins a lifelong destructive pattern that leads to obesity and poor health.

Most foods and drinks contain calories. Some foods, such as lettuce, contain few calories (one cup of shredded lettuce has less than 10 calories). Other foods, like peanuts, contain a lot of calories (half a cup of peanuts has 427 calories). Children need a healthy balance of calories and nutrition.

Kids’ Favorites

Many adults watch their calories if they’re trying to lose weight. But most active kids don’t need to do this. However, all kids can benefit from eating a healthy, balanced diet that includes the right number of calories: not too many and not too few. Unfortunately, the kinds of foods kids love to eat may be so high in calories, fat, and sodium that the bad outweighs the good. For example, macaroni and cheese, grilled cheese sandwiches, and chicken tenders with fries have long been favorites of children and staple foods in daycares and homes alike.

Here are some startling numbers that should have you rethinking those menus:

· The average serving of macaroni and cheese has 800 calories, 810 milligrams of sodium, and 48 grams of fat.

· A grilled cheese sandwich with fries contains 1,020 calories, an average of 2,170 milligrams of sodium, and 54 grams of fat.

· Chicken fingers with fries contain 1,030 calories, 2,170 milligrams of sodium, and 54 grams of fat.

For preschoolers, one of these meals contains almost a full day’s calories, more than a full day’s worth of fat, and up to twice the adequate sodium intake level. Whole-grain pasta with tomato sauce, low-fat cheese on toasted (not grilled) whole-wheat bread, and baked chicken with oven fries are good substitutes for the high-calorie foods listed.

Caloric Needs of Children

On average, preschool children aged one to three need 900-1,000 calories a day, and children aged four to eight need up to 1,400 calories. Height, growth rates, and activity levels will affect individual requirements.

To ensure proper caloric intake and to maintain proper nutrition, a child should eat the following every day:

· Five servings of fruits and vegetables

· At least one food rich in vitamin C

· At least one food rich in vitamin A

· At least one food that’s high in fiber

· Two servings of protein, such as meat, fish, or eggs, or alternative protein, such as beans, tofu, or nuts

Vitamins and Fiber

There are 13 recognized vitamins. These must be obtained in food since, with a few exceptions, the human body cannot synthesize them. Most vitamins are involved in growth and metabolism functions, so they’re vital to the health of young children. Fiber, while not a nutrient, assists in digestion by absorbing water and providing bulk.

Vitamin C

Sources of Vitamin C include the following:

· Tomatoes

· Strawberries

· Grapefruit

· Cabbage

· Cauliflower

· Greens (spinach, kale)

· Broccoli

· Sweet peppers

· Tangerines

· Oranges

Vitamin A

Sources of vitamin A include the following:

· Cantaloupe

· Pumpkin

· Carrots

· Sweet potatoes

· Spinach

· Apricots

· Broccoli

· Winter squash

· Watermelon

Fiber

Sources of fiber include the following:

· Cereals

· Bananas

· Raisins

· Oatmeal

· Macaroni

· Crackers

· Apples (with skin)

· Whole-wheat bread

· Baked potatoes (with skin)

· Pinto beans

· Green beans

Serving Sizes

Standard serving sizes are suggested based on the typical child’s needs. Refer to the information below, as well as the following charts for bread and bread alternative serving sizes. Please note: Each food item on the menu must include an age-appropriate and specific serving size.

Suggested Serving Sizes for Children Ages One to Two Years

· Milk/juice: half a cup

· Vegetable or fruit: half a cup

· Meat or protein alternative: half an ounce for a snack and one ounce for lunch and dinner

· Bread: Refer to the following bread and bread alternative serving size charts.

Suggested Serving Sizes for Children Ages Three to Five Years

· Milk/juice: three-fourths of a cup

· Vegetable or fruit: half a cup

· Meat or protein alternative: half an ounce for a snack and one and a half ounce for lunch and dinner

· Bread: Refer to the following bread and bread alternative serving size charts.

Suggested Serving Sizes for Children Ages Six to Twelve Years

· Milk/juice: one cup

· Vegetable or fruit: three-fourths of a cup

· Meat or protein alternative: one ounce for a snack and two ounces for lunch and dinner

· Bread: Refer to the following bread and bread alternative serving size charts.

BREAD/BREAD ALTERNATE REQUIREMENTS FOR CACFP

Serving size for one- to five-year-old children: half a serving

Serving size for six- to 12-year-old children: one serving

GROUP A	MINIMUM SERVING SIZE FOR GROUP A
Bread-type coating Breadsticks (hard) Chow mein noodles Crackers (saltines and snack crackers) Croutons Pretzels (hard) Stuffing (dry) Note: Weights apply to bread in stuffing	Half a serving equals 10 grams or 0.4 ounces. One serving equals 20 grams or 0.7 ounces.
GROUP B	MINIMUM SERVING SIZE FOR GROUP B
Bagels Batter-type coating Biscuits Breads (white, wheat, whole wheat, French, Italian) Buns (hamburger or hot dog) Crackers (graham crackers: all shapes, animal crackers) Egg roll skins English muffins Pita bread (white, wheat, whole wheat) Pizza crust Pretzels (soft) Rolls (white, wheat, whole wheat, potato) Tortillas (wheat or corn) Tortilla chips (wheat or corn) Taco shells	Half a serving equals 13 grams or 0.5 ounces. One serving equals 25 grams or 0.9 ounces.
GROUP C	MINIMUM SERVING SIZE FOR GROUP C
Cookies (plain) Cornbread Corn muffins Croissants Pancakes Pie crust (dessert pies, fruit turnovers, and meat/meat alternate pies) Waffles	Half a serving equals 16 grams or 0.6 ounces. One serving equals 31 grams or 1.1 ounces.
GROUP D	MINIMUM SERVING SIZE FOR GROUP D
Donuts (cake and yeast-raised, unfrosted) Granola bars (plain) Muffins (all except corn) Sweet roll (unfrosted) Toaster pastry (unfrosted)	Half a serving equals 25 grams or 0.9 ounces. One serving equals 50 grams or 1.8 ounces.

BREAD/BREAD ALTERNATE REQUIREMENTS FOR CACFP

Serving size for one- to five-year-old children: half a serving

Serving size for six- to 12-year-old children: one serving

GROUP E	MINIMUM SERVING SIZE FOR GROUP E
Cookies (with nuts, raisins, chocolate pieces, and/or fruit purees) Donuts (cake and yeast-raised, frosted or glazed) French toast Grain fruit bars Granola bars (with nuts, raisins, chocolate pieces, and/or fruit) Sweet rolls (frosted) Toaster pastry (frosted)	Half a serving equals 31 grams or 1.1 ounces. One serving equals 63 grams or 2.2 ounces.
GROUP F	MINIMUM SERVING SIZE FOR GROUP F
Cake (plain, unfrosted) Coffee cake	Half a serving equals 38 grams or one-third ounce. One serving equals 75 grams or 2.7 ounces.
GROUP G	MINIMUM SERVING SIZE FOR GROUP G
Brownies (plain) Cake (all varieties, frosted)	Half a serving equals 58 grams or 2.0 ounces. One serving equals 115 grams or 4.0 ounces.
GROUP H	MINIMUM SERVING SIZE FOR GROUP H
Barley Breakfast cereals (cooked: whole grain, enriched or fortified) Bulgur or cracked wheat Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Rice (enriched white or brown)	One serving equals half a cup cooked or 25 grams dry.
GROUP I	MINIMUM SERVING SIZE FOR GROUP I
Ready-to-eat breakfast cereal (cold, dry: whole grain, enriched, or fortified)	One serving equals three-fourths cup or 1.0 ounce, whichever is less.

Sample Menu

For this sample menu, you’ll choose children aged six to 12 and fill in only one day of the week. To complete your project, you’ll be required to choose an age group and fill in each day, Monday through Friday.

Form Menu for Age Group 6 to 12 Years
	Monday	Tuesday	Wednesday	Thursday	Friday
Breakfast
· Milk · Bread · Fruit/Vegetable			one cup two percent milk three-fourths cup oat cereal three-fourths cup sliced fruit
Morning Snack
· Bread · Fruit/Vegetable or Milk			2.2 ounces granola one cup of apple juice
Lunch
· Milk · Bread · Fruit/Vegetable · Protein			one cup one percent milk half a cup of pasta three-fourths cup green salad with salad dressing three-fourths cup of fruit salad two one-ounce chicken meatballs
Afternoon Snack
· Bread · Fruit/Vegetable or Milk			2.2 ounce oatmeal cookies three-fourths cup raisins
Evening Meal
· Milk · Bread · Fruit/Vegetable · Protein			one cup one percent milk half a cup of brown rice one cup mixed vegetables (stir fry) two ounces beef
Evening Snack
· Bread · Fruit/Vegetable or Milk			0.9 oz. banana bread one cup one percent milk

Remember to access and download the Menu Project template from the ECE Center: College Programs and Courses Learning Resource Center . The boxes in the menu will expand as you type to fit all food items and serving sizes. Use the left column as a guide to ensure all required food items are included in each meal and snack for each day.

Form Menu for Age Group ______
	Monday	Tuesday	Wednesday	Thursday	Friday
Breakfast
· Milk · Bread · Fruit/Vegetable
Morning Snack
· Bread · Fruit/Vegetable or Milk
Lunch
· Milk · Bread · Fruit/Vegetable · Protein
Afternoon Snack
· Bread · Fruit/Vegetable or Milk
Evening Meal
· Milk · Bread · Fruit/Vegetable · Protein
Evening Snack
· Bread · Fruit/Vegetable or Milk

Writing Guidelines

1. Type your submission, double-spaced, in a standard print font and size. Calibri 11, Arial 11, and Times New Roman 12 are all recommended fonts and sizes. Use a standard document format with one-inch margins.

2. Include a title page in APA format that includes your full name, the name and number of this assignment, the name and number of this course, the name of the school, and the date of submission. Refer to the Sample APA Paper for ECE Students on the Early Childhood Learning Resource Center.

3. Be sure to cite all sources used to support your writing using in-text citations in the body of your essay and a references page at the end; use APA format for both.

4. Review the grading rubric that follows this section to ensure all portions of the assignment are satisfied.

5. You’re encouraged to access and review the course resources available on the Early Childhood College Programs and Courses Learning Resource Center for additional guidance on completing this assignment.

To learn how to cite sources in APA format, please review all available APA resources on the Early Childhood Learning Resource Center .

Grading Criteria/Grading Rubric

Use the following guidelines to ensure that your project meets all the requirements of the assignment. The assignment will be evaluated according to the following criteria.

Menu Project
Content Areas	Exemplary, "A," 90 to 100 points	Proficient, "B," 80 to 89 points	Fair, "C," 70 to 79 points	Poor, "F," 0 to 69 points
Part 1: Essay
Orientation Letter	Exemplary: 36 to 40 points	Proficient: 32 to 36 points	Fair: 28 to 32 points	Poor: 0 to 28 points
	The essay includes seven fully developed paragraphs. Each paragraph includes four to six sentences. The essay clearly identifies and explains a minimum of 20 guidelines on food safety, sanitation requirements, storage, preparation, proper food handling, and presentation.	The essay includes seven fully developed paragraphs. Some paragraphs are less than four sentences. The essay identifies and explains less than 20 guidelines on food safety, sanitation requirements, storage, preparation, proper food handling, and presentation.	The essay includes seven fully developed paragraphs. Most paragraphs are less than four sentences. The essay identifies and explains less than 20 guidelines on food safety, sanitation requirements, storage, preparation, proper food handling, and presentation.	The essay doesn’t include seven fully developed paragraphs. Most paragraphs are less than four sentences. The essay doesn’t identify or explain the guidelines on food safety, sanitation requirements, storage, preparation, proper food handling, and presentation.
Part 2: Creating a Menu
Identifies the Age Group	Exemplary: 9 to 10 points	Proficient: 8 to 9 points	Fair: 7 to 8 points	Poor: 0 to 7 points
	The student clearly identifies the specific age group for whom the menu is developed. The student develops three snacks and three full meals for each day of the week.	The student identifies the specific age group for whom the menu is developed. The student develops three snacks and three full meals for most days of the week.	The student doesn’t clearly identify the specific age group for whom the menu is developed. The student develops less than three snacks or less than three full meals for most days of the week.	The student doesn’t identify the specific age group for whom the menu is developed. The student develops less than three snacks or less than three full meals for less than three days of the week.
Provides Healthy Food Options and Offers Variety	Exemplary: 18 to 20 points	Proficient: 16 to 18 points	Fair: 14 to 16 points	Poor: 0 to 14 points
	The student clearly develops snacks and meals that are complete according to the requirements outlined in the menu template. All food options are healthy and provide variety to the children across the week and within each day.	The student develops snacks and meals that are complete according to the requirements outlined in the menu template. Most food options are healthy and provide variety to the children across the week and within each day.	The student doesn’t clearly develop snacks and meals that are complete according to the requirements outlined in the menu template. Most food options are healthy and provide variety to the children across the week and within most days.	The student doesn’t develop snacks and meals that are complete according to the requirements outlined in the menu template. Some food options are healthy and provide variety to the children across the week and within some days.
Lists Accurate and Measurable Serving Sizes	Exemplary: 18 to 20 points	Proficient: 16 to 18 points	Fair: 14 to 16 points	Poor: 0 to 14 points
	The student clearly includes specific, age-appropriate serving sizes for each item included in the menu.	The student includes somewhat specific, age-appropriate serving sizes for each item included in the menu.	The student doesn’t clearly include specific, age-appropriate serving sizes for each item included in the menu.	The student doesn’t include specific, age-appropriate serving sizes for each item included in the menu.
Overall Formatting and Mechanics	Exemplary: 9 to 10 points	Proficient: 8 points	Fair: 7 points	Poor: 0 to 6 points
	The research essay and the menu use an appropriate font, font size, and one-inch margins. The essay includes a title page, in-text citation of sources, and a references page, all in APA format.	The research essay and the menu doesn’t use an appropriate font, but it does use an appropriate font size and one-inch margins. The essay includes a title page, in-text citation of sources, and a references page, all in APA format.	The research essay and the menu doesn’t use an appropriate font, but it does use an appropriate font size and one-inch margins. The essay includes a title page, in-text citation of sources, and a references page, but they don’t follow APA format.	The research essay and the menu doesn’t use an appropriate font, font size, or one-inch margins. The essay doesn’t include a title page, in-text citation of sources, or a references page. The research essay doesn’t follow APA format.