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Baby and Toddler MenusProvidence Preparatory School
Components of the Current Program• Family Style Serving• Healthy Celebrations• Water Initiative• Weekly and Monthly Newletters• Health and Nutrition Curriculums
• Color Me Healthy• Be Active Kids• Healthy Futures Start in the Kitchen
Training
Components of Revised Program • Utilization of local purveyors• Highlight of seasonal food selections• Stronger variety of ingredients
• Discourages allergen isolation• Broadens ingredient familiarity• Introduces new flavors and textures
• Referencing Specialty Diets• Avoid allergen isolation• Encourage ingredient appreciation• Highlight seasonal variety
North Carolina’s Seasonality Guide
Nutrition Through VarietyFood Group Daily Amount
for 2 year olds
Daily Amount for 3 year olds
Serving Recommendations
Grains 3 ounces, half from whole-grain sources
4-5 ounces, half from whole-grain sources
One ounce equals: 1 slice of bread, 1 cup of ready-to-eat cereal, or ½ cup cooked rice, cooked pasta, or cooked cereal
Vegetables 1 cup 1 ½ cupsFruits 1 cup 1 cup
Nutrition Through Variety Food Group Daily Amount for 2 year olds
Daily Amount for 3 year olds
Serving Recommendations
Milk 2 cups 2 cups One cup equals: 1 cup of milk or yogurt, 1 ½ ounces of natural cheese, or 2 ounces of processed cheese
Meat and Beans
2 ounces 3-4 ounces One ounce equals: 1 ounce of meat, poultry, or fish; ¼ cup cooked dry beans, or 1 egg
Sample MenuSeptember Seasonal
Week 1Monday Tuesda
yWednesday
Thursday
Friday
Breakfast
Hot Cereal with Apple Compote
Fruit and Yogurt Parfait
Zucchini Muffins, Apple Slices
Mini Egg Tarts, Citrus Salad
Morning Glory Muffins, Apple Sauce
Lunch Sugar Snap Pesto Pasta, Poached Chicken Breast, Triple Berry Salad
Veggie Bites served in Pita, Honey Glazed Sweet Potato, Grapes
Sticky Soy Chicken Bites, Asian Green Beans, Brown Rice, Oranges
Turkey Sliders, Baked Parsnip and Sweet Potato Chips, Orange Smiles
Tostada, MexciCali Corn, Pineapple
Sample Ingredient HighlightApples
Apple Popcorn BallsChop ½ cup of dried apples. Boil 1 cup brown sugar, ½ cup each unsalted butter and light corn syrup, and ¼ teaspoon salt until reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn and the chopped dried apples. Transfer to a buttered pan; cool slightly and form into balls.