15NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE
Food Purchasing for Child Care Centers Instructor Guide
Section 2
Time 15 to 20 minutes Equipment Overhead projector for transparencies and/or computer
and data projector for PowerPoint slides Projection screen
Materials and Supplies Transparencies or PowerPoint slides for section 2 Flipchart and markers or blank transparencies and
transparency pen Food Purchasing for Child Care Centers participant
manual (one for each participant) A copy of Building Blocks for Fun and Healthy Meals A copy of Child Care Recipes: Food for Health and
Fun A copy of Feeding Infants: A Guide for Use in the
Child Nutrition Programs Copies of chapters 7 and 11 of Feeding Infants: A
Guide for Use in the Child Nutrition Programs (one for each table)
Menus (Step 1)
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Purpose of Section 2 Show slide 1 and state that the purpose of
section 2 is to introduce Step 1 in the food purchasing process.
Step 1 is planning menus.
Objectives of Section 2 State that section 2 has two objectives.
Show slide 2 and state that at the end of
section 2 the learner will be able to
o explain why planning menus is the first step in the food purchasing process and
o state three resources for planning menus. Menus (Step 1) Show slide 3 and state that you must plan your
menus before buying food. Show slide 4 and emphasize that you should
never buy food and then try to find a place for it on the menus.
Emphasize that this course will not provide detailed information on menu planning.
Tell participants that if they want training on menu planning, they should contact NFSMI at 800-321-3054 or http://www.nfsmi.org.
This section discusses menus because menus determine what food will be purchased.
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Food Purchasing for Child Care Centers Instructor Guide
Section 2
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Menu Resources Point out that 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 slide 5 and point out that a great
resource for planning menus for infants (from birth through 11 months old) is Feeding Infants: A Guide for Use in the Child Nutrition Programs (United States Department of Agriculture, Food and Nutrition Service [USDA/FNS], 2002).
Show slide 6 and explain that Building
Blocks for Fun and Healthy Meals (USDA/FNS, 2000) is useful in planning menus for children 1 year old and older.
Show slide 7 and point out that Child
Care Recipes: Food for Health and Fun (USDA/FNS, 1999) provides several recipes suitable for children in the CACFP.
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Food Purchasing for Child Care Centers Instructor Guide
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Menu Resources (cont.) Show slide 8 and emphasize that the recipes in
Child Care Recipes: Food for Health and Fun (USDA/FNS, 1999) have been updated to reflect new Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2001) crediting information.
Tell the participants that the revised child care
recipes can be downloaded from the NFSMI Web site at http://www.nfsmi.org/Information/cc_recipe_index_alpha.htm.
Show slide 9 and state that participants can
obtain copies of these three resources by contacting their State Agencies, or they can download copies from the Internet.
Feeding Infants: A Guide for Use in the Child
Nutrition Programs can be downloaded from http://www.fns.usda.gov/tn/Resources/ feeding_infants.html.
A copy of Building Blocks for Fun and
Healthy Meals can be found at http://www.fns.usda.gov/tn/Resources/ buildingblocks.html.
A copy of Child Care Recipes: Food for
Health and Fun can be obtained at http://www.fns.usda.gov/tn/Resources/ childcare_recipes.html.
Explain that the Web addresses for these
resources can be found on page 5 of the participant manual. Have the participants open their manuals to page 5 and locate these Web addresses.
Ask the participants if they already use any of
these three resources. If so, ask them to comment on how they use them.
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Food Purchasing for Child Care Centers Instructor Guide
Section 2
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Menu Resources (cont.) Ask the participants to name other
resources they use for menus and recipes.
Note: Write the resources they name on a flipchart or blank transparency. Practice Center State that all the activities in this
course are based on data from a fictitious child care center.
Show slide 10 and state that the name
of this fictitious child care center is Oak Street Child Care Center.
Oak Street Child Care Center is a small
independent center that serves up to 146 meals daily to infants, children, and caregivers.
Oak Street Child Care Center is located
in a community of 10,000. The Center is open Monday through
Friday, 52 weeks a year, except for certain holidays.
Show slide 11 and explain that Oak
Street Child Care Center uses cycle menus.
The menus include the CACFP meal
pattern serving sizes for
o infants 4 through 7 months old, o infants 8 through 11 months old, o children 1 through 2 years old, and o children 3 through 5 years old.
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Practice Center (cont.)
Continue showing slide 11 and state that the menus for Oak Street Child Care Center do not include the CACFP meal pattern serving sizes for infants from birth through 3 months old and for children 6 through 12 years old because Oak Street Child Care Center does not serve any infants and children in these age groups.
Show slide 12. Have the participants open
their manuals to the chart on page 7. Explain that the chart shows the meals served at the Center and the number of infants, children, and caregivers who eat these meals.
Oak Street Child Care Center 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 old. 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 the full day and eat breakfast, lunch, and a snack. Five children attend only part of the day and eat only a snack.
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Practice Center (cont.) Continue showing slide 12 and point
out that 12 caregivers work at the Center. Eight eat breakfast, eleven eat lunch, and twelve 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.
Practice Center Menus The menus on pages 8–13 of the
participant manual are those used for 1 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.
Show slide 13 and point out that the
menus for children 1 year old and older are found on pages 8, 9, and 10 of the participant 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.
Emphasize that these menus meet the
requirements of the CACFP meal pattern for children.
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Practice Center Menus (cont.) Note: As you go over the menus on pages 8–10 of the participant manual, try to avoid discussion of the menus or other menu-planning issues. It is important that the focus of the lesson be on purchasing and not on menu planning. The purpose of going over the menus is only to make the participants familiar with the kinds of foods the practice center will need to purchase. Show slide 14. Have the participants open
their manuals to page 8 and locate the menu for children for Day 1.
State that the items on this menu are from page
96 of Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000).
Emphasize that the serving sizes indicated at
the side of the menu are those required by the CACFP meal pattern for children.
Read over the menu items on the slide:
o Breakfast
Chocolate Milk, fluid Bagel, cinnamon raisin Cream Cheese Strawberries
o Snack Lowfat Yogurt, flavored Pear, fresh Water
o Lunch Milk, fluid Mexican Pizza Carrots, raw, strips Dip for Carrots Watermelon
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Food Purchasing for Child Care Centers Instructor Guide
Section 2
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Practice Center Menus (cont.) Continue showing slide 14. Point out
that 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.
o Children under 2 years old will be
served whole milk.
o Children 2 years old and older will be served 1% milk.
Show slide 15. Point out that letters
and numbers next to some menu items on the menus on pages 8–10, such as D-13 next to Mexican Pizza, refer to recipes from Child Care Recipes: Food for Health and Fun (USDA/FNS, 1999) that have been updated and are available on the NFSMI Web site found at the bottom of the menus on page 10 of the participant manual.
Point out that the words in parentheses
after a recipe explain how the recipe meets CACFP meal pattern requirements. For example, Mexican Pizza contributes 1½ oz of meat, ½ serving of bread, and ⅛ cup of vegetable toward the CACFP lunch requirements for children.
Show slide 16. Have the participants
open their manuals to page 8 and locate the menu for children for Day 2.
State that the items on this menu are
from page 98 of Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000).
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Practice Center Menus (cont.) Continue showing slide 16. Read over the
menu items on the slide:
o Breakfast Milk, fluid Apricot Halves, canned French Toast Syrup Margarine
o Snack Peach Slices, canned Graham Crackers Peanut Butter Dip Water
o Lunch Milk, fluid Teriyaki Chicken Stir-Fry Vegetables Not Fried Rice Fresh Fruit Cup
Show slide 17. Have the participants open
their manuals to page 9 and locate the menu for children for Day 3.
State that the items on this menu are from page
100 of Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000).
Read over the menu items on the slide:
o Breakfast
Milk, fluid Banana Raisin Bread, toasted Margarine
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Section 2
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Practice Center Menus (cont.) Continue showing slide 17 and reading
the menu items:
o Snack Orange Juice Muffin Square
o Lunch Milk, fluid BBQ Beef Sandwich Coleslaw Tomatoes, sliced
Show slide 18. Have the participants
open their manuals to page 9 and locate the menu for children for Day 4.
State that the items on this menu are
from page 102 of Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000).
Read over the menu items on the slide:
o Breakfast
Milk, fluid Orange Sections Pancake Maple Applesauce Topping
o Snack Chocolate Milk, fluid Animal Crackers
o Lunch Milk, fluid Peanut Butter Sandwich Broccoli Cheese Soup Pineapple Cubes, in juice
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Practice Center Menus (cont.) Show slide 19. Have the participants open
their manuals to page 10 and locate the menu for children for Day 5.
State that the items on this menu are from page
104 of Building Blocks for Fun and Healthy Meals (USDA/FNS, 2000).
Read over the menu items on the slide:
o Breakfast
Milk, fluid Apple Wedges English Muffin, whole wheat, toasted Jam
o Snack Wheat Crackers Grape Juice
o Lunch Chocolate Milk, fluid Tuna Patty Oven Fries Green Beans
Show slide 20 and point out that the menus for
infants on pages 11, 12, and 13 of the participant manual
o are based on information from chapters 7
and 11 of Feeding Infants: A Guide for Use in the Child Nutrition Programs (USDA/FNS, 2002) and
o meet the requirements of the CACFP meal pattern for infants.
Hand out a copy of chapters 7 and 11 of
Feeding Infants: A Guide for Use in the Child Nutrition Programs to each table. Give the participants a few minutes to look over the information contained in these chapters. Answer any questions they might have.
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Practice Center Menus (cont.) Note: As you did with the menus on pages 8–10 of the participant manual, as you go over the menus on pages 11–13, try to avoid discussion of the menus or other menu-planning issues. It is important that the focus be on purchasing and not on menu planning. The purpose of going over the menus is only to make the participants familiar with the kinds of foods the practice center will need to purchase. Emphasize that 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.
Show slide 21. Have the participants
open their manuals to page 11 and locate the menu for infants for Day 1.
Emphasize that the serving sizes
indicated at the side of the menu are those required by the CACFP meal pattern for infants.
State that breast milk or iron-fortified
formula is on the menu for breakfast, snack, and lunch.
o Point out that two of the three
infants attending Oak Street Child Care Center receive breast milk provided by their mothers.
o The other infant receives iron-
fortified formula provided by the Center.
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Practice Center Menus (cont.) Continue showing slide 21. State that infant
rice cereal is on the menu for breakfast and lunch. Point out that all of the infants at the Center are developmentally ready to eat iron-fortified infant cereal.
State that “Peaches, in a jar” is on the menu
for breakfast, while “Carrots, in a jar” is on the menu for lunch. “In a jar” refers to commercially prepared baby food.
Remind the participants that the CACFP
requires that the first ingredient in jarred fruits and vegetables be the actual fruit or vegetable.
Point out that all of the infants at the Center
are developmentally ready to eat commercially prepared fruits and vegetables.
Point out that “Strained Turkey, in a jar” is on
the menu for lunch. Again, this refers to commercially prepared 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 the snack. The
crackers are whole-grain because the CACFP meal pattern for infants requires that crackers be made from whole-grain or enriched meal or flour. Also, as the CACFP meal pattern indicates, the crackers are served only to infants 8–11 months old.
Show slide 22. Have the participants open
their manuals to page 11 and locate the menu for infants for Day 2.
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Practice Center Menus (cont.) Continue showing slide 22. State that
the items for breakfast are
o breast milk or iron-fortified formula,
o iron-fortified infant rice cereal, and o commercially prepared pears.
Point out that, as the CACFP meal
pattern indicates, the pears are served only to infants 8–11 months old.
State that the items for the snack are
o breast milk or iron-fortified
formula and o whole-grain crackers.
Point out that, as the CACFP meal
pattern indicates, the crackers are served only to infants 8–11 months old.
State that the items for lunch are
o breast milk or iron-fortified
formula, o iron-fortified infant rice cereal, o commercially prepared strained
chicken, and o commercially prepared peas.
Point out that, as the CACFP meal
pattern indicates, the strained chicken is served only to infants 8–11 months old.
Show slide 23. Have the participants
open their manuals to page 12 and locate the menu for infants for Day 3.
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Practice Center Menus (cont.) Continue showing slide 23. State that the items
for breakfast are
o breast milk or iron-fortified formula, o iron-fortified infant rice cereal, and o commercially prepared bananas.
Point out that, as the CACFP meal pattern
indicates, the bananas are served only to infants 8–11 months old.
State that the items for the snack are
o breast milk or iron-fortified formula, o orange juice, and o whole-grain crackers.
Point out that, as the CACFP meal pattern
indicates,
o the orange juice is full-strength and o the orange juice and the crackers are
served only to infants 8–11 months old. State that the items for lunch are
o breast milk or iron-fortified formula, o iron-fortified infant rice cereal, o commercially prepared strained lamb, and o commercially prepared beets.
Point out that, as the CACFP meal pattern
indicates, the strained lamb is served only to infants 8–11 months old.
Show slide 24. Have the participants open
their manuals to page 12 and locate the menu for infants for Day 4.
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Practice Center Menus (cont.) Continue showing slide 24. Point out
that the menu for Day 4 is similar to the menus for Days 1 and 2 except that the types of commercially prepared baby foods are different:
o Commercially prepared applesauce
is served for breakfast. o Commercially prepared strained
veal and also green beans are served for lunch.
Show slide 25. Have the participants
open their manuals to page 13 and locate the menu for infants for Day 5.
Point out that the menu for Day 5 is
similar to the menus for Days 1, 2, and 4 except that the types of commercially prepared baby foods are different:
o Commercially prepared plums are
served for breakfast. o Commercially prepared strained
beef and also squash are served for lunch.
State that you have gone over the menu
items for the menus for children and infants on pages 8–13 so that the participants are aware of the foods that the practice center will need to buy.
State that once the menus are planned,
the next step in the food purchasing process is to develop the grocery list. The grocery list will be covered in the next section.
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