1 / 27

Head Start Breakfast Shopping and Meal Service Tips

Head Start Breakfast Shopping and Meal Service Tips. Objectives. Know CACFP meal pattern requirements for reimbursable breakfast Become familiar with preferred nutrition guidelines for Head Start breakfasts Understand meal preparation restrictions in classroom

drea
Télécharger la présentation

Head Start Breakfast Shopping and Meal Service Tips

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Head Start BreakfastShopping and Meal Service Tips

  2. Objectives • Know CACFP meal pattern requirements for reimbursable breakfast • Become familiar with preferred nutrition guidelines for Head Start breakfasts • Understand meal preparation restrictions in classroom • Feel more confident about shopping and serving Head Start breakfast

  3. CACFP Breakfast Requirements: Components and Serving Size • Grain/Bread Cereal • 1/3 cup dry cereal or • ½ slice bread or • ¼ cup dry hot cereal (oatmeal) or • ~10g or ½ serving crackers • Fluid milk • 6 oz or ¾ cup • Fruit/Vegetable • ½ cup

  4. Breakfast Nutrition Standards: CACFP and HCAP • Grains/Bread • Must contain enriched flour • Preferred whole grains: 100% whole wheat, brown rice, oatmeal • Must contain less than 6 grams sugar/serving • Fluid Milk • Plain, 1% milk • Fruit/Vegetable • Fresh or canned (not dried) • Canned should be in juice or light syrup • No 100% fruit juice served with breakfast

  5. Breakfast: Meal Preparation Restrictions • Classrooms not all approved for meal preparation, only service • No heating, toasting, microwaving • No cutting • No sanitizing of serving utensils, bowls, plates, etc • Foods purchased should require little preparation • Food served on and with disposable plates, utensils, cups • Food stored (ex: fruit, cereal) in disposable zip-lock bag or other container

  6. Shopping for Breakfast • Budget- $1.00/child/meal • Includes grain, fruit and milk • Next slides: • Reading labels for cereal and fruit • Suggested cereals and grains • Example meal/menu items

  7. Reading Food Labels- Grains • What were the nutrition requirements for grains? • Enriched flour • Less than 6 grams sugar per serving • Prefer 100% whole wheat or whole grain • What was the serving size? • 1/3 c dry cold cereal • 10 grams crackers • ¼ c dry hot cereal

  8. Less than 6 grams Sugar Whole Grain Enriched- Vitamins, minerals added

  9. Enriched- Vitamins, minerals added? Sugar? Whole Grain ?

  10. Enriched- Vitamins, minerals added? Sugar? Whole Grain ?

  11. Sugar? Enriched- Vitamins, minerals added? Whole Grain ?

  12. Other Grains • Oats • Quick Oats (1-minute Oats) • Can soak in 1/2 cup milk and fruit for 1-2 minutes instead of heating • ¼ cup dry oats = 1 serving • Crackers • Plain animal crackers, Graham Crackers, BelVita Crackers (All are enriched and low sugar) • 1 serving = 10 grams or 1 cracker/ ½ c animal crackers

  13. Serving Size = 1 full sheet/child • Enriched flour • Help add variety • Not whole grain so limit 1x/week

  14. Serving Size = 4-6 crackers/child • Enriched flour • Help add variety • Not whole grain so limit 1x/week

  15. Serving Size = 1 biscuit/child • Enriched flour and Whole grain • Help add variety

  16. Reading Food Labels- Fruit • What were the nutrition requirements for fruit? • Fresh or frozen • Canned in juice or light syrup • No 100% juice • What was the serving size? • ½ c

  17. Breakfast Meal Service • Recommend “family style” to: • Encourage children to make decisions and develop motor skills • Help teachers/staff reduce morning responsibilities

  18. Family Style Meal Service • Meal components on table available for children • Enough on the table for each child to take minimum serving • Place cereal or fruit in larger bowl and allow children to pass and serve themselves • Teacher should pour milk from gallon for child

  19. Measuring Portions for Meal Service • Use 9 oz milk cup to estimate servings • Use milk cup as scoop • 1 scoop = 3 servings dry cereal or 4 servings dry hot cereal • 1 scoop = 2 servings fruit (canned or fresh) • Crackers or bread can be counted and placed on larger plate for children to pick from

  20. Tips to Make this Easier • Pre-portion cereal or fruit for breakfast ahead of time • If similar number of children sit at each table daily, portion out meal components and place in zip lock bag the day prior and pour into larger bowl on day of meal service • Be sure to label with date and contents of bag • After meal service dispose of zip lock bag

  21. Breakfast Meal Idea • Breakfast No-Heat Muesli • ¼ cup quick oats • ½ child’s serving milk (3 oz) • ½ cup canned peaches with juice • Place components on table, allow child to add milk and fruit to oats and let sit for 2-3 minutes. Once oats are soft will taste like sweet peachy oatmeal • Teachers challenge! • Share with us your creative, no heat, easy to serve breakfast ideas

  22. Recommended Grains/Breads • Cheerios • OK to have Honey Nut cheerios if mixed with Plain Cheerios ½ and ½ to lower total sugar content • Kix • Life Cereal • Rice Crispies or Crispy Rice • Animal crackers- Plain • Graham crackers- Honey flavor • BelVita breakfast biscuit- Golden oat flavor • Quick oats

  23. Recommended Fruit • Bananas • Canned fruits, diced, in own juice or light syrup • Pre-cut fresh fruits (if within budget ) • No sugar added applesauce

More Related