ADC Annual Training

1
Mastering Menusfor the Child and Adult Care
Food Program

• ADC Annual Training
• July 20, 2009
• Amey Herald, M.S., R.D.

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

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

3
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

4
VARIETY

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

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OVERSIGHT

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

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Menu Planning

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

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Menus What to consider?

• Food preferences/cultures
• Seasons
• Spring/Summer
• Fall/Winter
• Equipment/facility
• Costs

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Food Preferences

• Cultural background
• Religious beliefs
• Family traditions

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Incorporating Food Preferences

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

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Cycle Menus

• Plan special occasion foods and seasonal foods
  first
• Regular diet
• Therapeutic diets/Consistency-Modified diets

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Cycle Menus

• Therapeutic diets/Consistency-Modified diets
• Medical Referral Form
• Document medical need and list of alternative
  foods to serve
• Registered Dietitian for specific diet
  plans/specific menus
• ( i.e., low sodium, low fat, or calorie
  controlled diet)

12
Menu Development

• Supplies needed recipes, resources and time
• New foods/recipes
• Suggestions
• Consider modifications needed for special diets
• CACFP requirements
• Determine length of cycle

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Menu Development

1. Identify main dish and meat or meat alternate
2. Vegetable/Fruits
3. Bread/Milk
4. Ensure CACFP meal components are included

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Menu Development

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

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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
• Client Surveys

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Menu Evaluation Criteria

• Nutritional Adequacy
• Food Preferences
• Personnel
• skills
• time management
• 4 Equipment
• adequate, no overloads
• Flavor
• Mild and strong combination

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Menu Evaluation Criteria

• 6. Consistency and Texture
• soft and crisp
• 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!
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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

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BREAKFAST
Monday VOID- Do not serve this menu. Tuesday For training activity only Wednesday Thursday Friday
1 Cheerios Orange Juice Milk 2 Waffles Syrup Milk 3 Cinnamon Roll Apple Slices Milk 4 Kix Cereal Applesauce Milk 5 Pancakes Pineapple Yogurt
8 Bagel w/Jelly Cream Cheese Cranberry Juice Cocktail Milk 9 Scrambled Eggs Juice Milk 10 Oatmeal Orange Quarters Milk 11 French Toast Peaches Milk 12 Blueberry Muffin Milk
15 Granola Bar Orange Juice Milk 16 Peanut Butter Jelly Sandwich Cantaloupe Milk 17 Pop Tart Apple Milk 18 Rice Krispie Bar Juicy Juice Box 19 Coffeecake Fresh Blueberries Milk
22 Sausage/Pancake On a Stick Apple Juice 23 Banana Bread Milk 24 English Muffin Pears Milk 25 Strawberry Yogurt Grape Nuts Milk 26 Cinnamon Toast Apple Slices SoyMilk
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Monday VOID- Do not serve this menu Tuesday For training activity only Wednesday Thursday Friday
1 Cheerios Orange Juice Milk 2 Waffles Syrup (not creditable) Milk (missing Fruit/Veg) 3 Cinnamon Roll Apple Slices Milk 4 Kix Cereal Applesauce Milk 5 Pancakes Pineapple Yogurt (extra) Missing milk
8 Bagel w/Jelly Cream Cheese Cranberry Juice Cocktail (not creditable, missing Fruit/Veg.) Milk 9 Scrambled Eggs Juice (what kind?) Milk Missing bread 10 Oatmeal Orange Quarters Milk 11 French Toast Peaches Milk 12 Blueberry Muffin Milk (Missing Fruit/Veg)
15 Granola Bar Orange Juice Milk 16 Peanut Butter Jelly Sandwich Cantaloupe Milk 17 Pop Tart Apple Milk 18 Rice Krispie Bar Juicy Juice Box (Missing Milk) 19 Coffeecake Fresh Blueberries Milk
22 Sausage/Pancake On a Stick Apple Juice (Missing Milk) 23 Banana Bread Milk (Missing Fruit/Veg) 24 English Muffin Pears Milk 25 Strawberry Yogurt Grape Nuts Milk (Missing Fruit/Veg) 26 Cinnamon Toast Apple Slices SoyMilk (not creditable- need medical referral form)
Verify serving size by using Exhibit A - Grains
and Breads Chart
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LUNCH
Monday VOID- Do not serve this menu Tuesday For training activity only Wednesday Thursday Friday
1 Chicken Nuggets Green Peas Fresh Fruit Salad Milk 2 Corndogs Baked Beans Jello Milk 3 Turkey w/Gravy Mashed Potatoes Corn Rosey Applesauce Milk 4 Beef Stew Pears Chocolate Cake Milk 5 Fish Sticks Cole Slaw Baked Potato Milk French Bread
8 Hamburger Potato Salad Watermelon Milk 9 HM Tuna Noodle Casserole Peaches Green Beans Milk 10 Tacos w/Fixings (Lettuce Cheese) Apple Slices Milk 11 Tuna Sandwich Potato Chips Three Bean Salad Juice 12 Spaghetti w/Meat Sauce Garden Salad Fresh Fruit Medley Milk
15 Chicken Chow Mein WG Rice Pineapple Chunks Milk 16 Turkey Sandwich Honeydew melon Carrot Chips/dip Milk 17 Cheese Pizza Steamed Zucchini Vanilla Pudding Milk 18 Beef Stroganoff over Noodles Bread Corn Fruit Cocktail Milk 19 Tomato Soup Grilled Cheese SW Crackers Peaches Milk
22 Macaroni Cheese Bread Green Beans Grapes cut in half Milk 23 Hotdog on Bun Corn Diced Pears Milk 24 Ham Scalloped Potatoes Peas Watermelon Milk 25 Lasagna Garlic Toast Tossed Salad Milk 26 Ham Hoagie Vegetable Soup WG Crackers Peaches Milk
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Monday VOID- Do not use this menu Tuesday For training activity only Wednesday Thursday Friday
1 Chicken Nuggets Green Peas Fresh Fruit Salad Milk Missing bread? 2 Corndogs Baked Beans Jello) (not creditable) Milk Missing bread? 3 Turkey w/Gravy Mashed Potatoes Corn (missing bread) Rosey Applesauce Milk 4 Beef Stew Pears Chocolate Cake (not creditable) Milk 5 Fish Sticks Cole Slaw Baked Potato Milk French Bread
8 Hamburger (missing bread/bun) Potato Salad Watermelon Milk 9 HM Tuna Noodle Casserole Peaches Green Beans Milk 10 Tacos w/Fixings (Lettuce Cheese) Apple Slices Milk 11 Tuna Sandwich Potato Chips (not creditable) Three Bean Salad Juice (missing milk) 12 Spaghetti w/Meat Sauce Garden Salad Fresh Fruit Medley Milk
15 HM Chicken Chow Mein WG Rice Pineapple Chunks Milk 16 Turkey Sandwich Honeydew melon Carrot Chips/dip Milk 17 Cheese Pizza Steamed Zucchini Vanilla Pudding (not creditable) Milk 18 Beef Stroganoff over Noodles Bread Corn Fruit Cocktail Milk 19 Tomato Soup Grilled Cheese SW 2 slices cheese ? Crackers Peaches Milk
22 Macaroni Cheese Bread Green Beans Grapes cut in half Milk 23 Hotdog on Bun Corn Diced Pears Milk 24 Ham Scalloped Potatoes Peas Watermelon Milk Missing bread 25 Lasagna Garlic Toast Tossed Salad Milk 26 Ham Hoagie Vegetable Soup WG Crackers Peaches Milk
Need product information on these combination
foods if purchased pre-made.
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SNACK
Monday VOID- Do not serve this menu Tuesday For training activity only Wednesday Thursday Friday
1 WG Crackers w/Cheese Milk 2 Apple w/Peanut Butter Milk 3 Vanilla Pudding Apple Juice 4 Chocolate Chuck Granola Bar Milk 5 Vegetable Sticks w/Dip Grape Juice Crackers
8 Cookies Milk 9 Nachos w/cheese Sauce Water 10 Rice Krispie Bar Milk 11 Gorp (cereal, choc. Chips, pretzels) Kool-Aid 12 Graham Crackers Milk
15 Ice Cream Stawberries Apple Juice 16 Pop Tart Cranberry Juice Cocktail 17 Pretzels Lemonade 18 Cinnamon Roll Milk 19 Cheerios Milk
22 Donut Hot Chocolate 23 Popsicles Watermelon 24 Tortilla roll-up w/salsa and cream cheese Milk 25 Banana Milk 26 Brownie Milk
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SNACK
Monday VOID- Do not use this menu Tuesday For training activity only Wednesday Thursday Friday
1 WG Crackers w/Cheese Milk 2 Apple w/Peanut Butter Milk 3 Vanilla Pudding Apple Juice Missing 2nd creditable component 4 Chocolate Chunk Granola Bar Milk Inadequate portion size? 5 Vegetable Sticks w/Dip Grape Juice 100 Crackers
8 Cookies (what kind?) Milk 9 Nachos w/cheese Sauce Water Missing 2nd creditable component 10 Rice Krispie Bar Milk Inadequate portion size? 11 Gorp (cereal, choc. Chips, pretzels) Kool-Aid Missing 2nd creditable component 12 Graham Crackers Milk
15 Ice Cream Stawberries Apple Juice Missing 2nd creditable component 16 Pop Tart Cranberry Juice Cocktail Missing 2nd creditable component 17 Pretzels Lemonade Missing 2nd creditable component 18 Cinnamon Roll Milk Inadequate portion size? 19 Cheerios Milk
22 Donut Hot Chocolate (mixed w/ 8 oz. milk?) 23 Popsicles Watermelon Missing 2nd creditable component 24 Tortilla roll-up w/salsa and cream cheese Milk 25 Banana Milk 26 Brownie Milk Inadequate portion size?
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Menu Review Checklist

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

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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

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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

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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

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ATTACHMENTS

• SAMPLE STAFF TESTING SCORE CARD

• SAMPLE PARTICIPANT SURVEY

TOOLS FOR IMPROVING YOUR MEAL SERVICE!