CC Annual Training

1
Mastering Menusfor the Child and Adult Care
Food Program

• CC Annual Training
• FY 2010
• Amey Herald, M.S., R.D.

Kentucky Department of Education, Division of
Nutrition Health Services
2
Mastering Menus

• Cycle Menus
• Menu Planning
• Evaluate Menus
• Identify Menu Errors
• Use the Food Buying Guide
• Grains/Breads Serving Sizes

3
What Are Cycle Menus?

• Menus planned for a specified period of time and
  then repeated.

4
Advantages of a Cycle Menu

• Reduces menu planning time
• Makes purchasing faster and easier
• Keeps meals and food items standardized
• Food service is more efficient
• Can be used as a training tool
• Aids in evaluation
• Makes using the Food Buying Guide easier!

5
VARIETY

• Offering a wide variety of foods each day is one
  way to increase food intake.

6
OVERSIGHT

• Director/CACFP Contact
• Sponsor
• Ensure quality foods
• Ensure CACFP components and requirements are met

7
Cycle Menu Planning

• Helps participants receive proper nutrition
• For improving or maintaining health
• Promotes respect
• Ensures foods served meet the CACFP meal pattern

8
Menus What to consider?

• Cultures
• Seasons
• Spring/Summer
• Fall/Winter
• Equipment/facility
• Costs

9
Food Preferences

• Cultural background
• Religious beliefs
• Family traditions

10
Incorporating Food Preferences

• Planning Menus
• Surveys
• talking with clients or group meetings
• Families
• Revising Menus and Special Occasion Meals

11
Reminder

• Modified diets
• Medical Referral Form
• Document medical need and list of alternative
  foods to serve
• Religious substitutions need written statement
  and signature from parent/guardian

12
Menu Development

• Supplies needed recipes, resources and time
• New foods/recipes
• Suggestions
• CACFP requirements
• Determine length of cycle

13
Menu Development

• Plan special occasion foods and seasonal foods
  first
• Identify main dish and meat or meat alternate
• Vegetable/Fruits
• Bread/Milk
• Ensure CACFP meal components are included

14
Menu Development

• Visualize each meal
• Colors- appealing or boring?
• Flavors- blend or clash?
• Texture- mixture of soft and crisp?
• Variety
• Shapes
• Temperatures
• Preparation methods

15
Commercially Prepared or Processed Foods

• Child Nutrition (CN) labels
• Manufacturer statement documenting the product,
  food components, and the amounts that are
  credited to that product.

16
Menu Evaluation

• Utilize
• Staff
• KDE Meal Requirement Checklist

17
Menu Evaluation Criteria

• Nutritional Adequacy
• Personnel
• skills
• time management
• 4. Equipment
• adequate, no overloads
• Flavor
• Mild and strong combination
• 6. Consistency and Texture
• soft and crisp

18
Menu Evaluation Criteria

• 7. Color
• 8. Variety
• in each meal
• in each day
• in the cycle menu as a whole
• check last day and first day

You are now ready to revise the menu!
19
Menu Activity

• Identify menu errors
• Meals that do not meet the CACFP meal pattern
• Non-creditable foods
• Identify combination foods which would require a
  CN label or product information
• Identify other problems
• Utilize KDE menu review checklist

20
BREAKFAST
21
Verify serving size by using Exhibit A - Grains
and Breads Chart
22
LUNCH
23
Need product information on these combination
foods if purchased pre-made.
24
SNACK
25
SNACK
26
Menu Review Checklist

• Breakfast Problems
• 3 Components
• No more than one sweet grain/bread item per week
• Lunch Problems
• 4 components 5 items

27
Menu Review Checklist

• Snack Problems
• 2 different Components
• Whole fruits and vegetables at least twice per
  week
• No more than one sweet grain/bread item per week

28
Menu Review Checklist

• General Menu Problems
• Whole grains must be served at least once per day
• Commercially processed combination foods must
  have a CN label or product fact sheet
• Corndog, hot dog and sausage served more than
  twice per month

29
CACFP Sample Cycle Menus

• CACFP Sample

• Problem Menus

• More fresh fruits/ vegetables/ produce
• More whole grains
• More color/variety
• Less commercially prepared products

• Less variety of fruits/vegetables and less fresh
  produce
• Less whole grains
• Less color/variety
• More commercially prepared products