NUTRIENTS OFTEN LACKING IN CHILDREN’S DIETS Iron - Beef, pork, poultry, eggs, dried beans and peas, lentils, dried fruits, liver, enriched and fortified grain cereals, whole grain products, dark green leafy vegetables Calcium - Milk, yogurt, hard cheese (such as cheddar), vegetables such as kale and broccoli Magnesium - Dark green vegetables, a variety of nuts and seeds - particularly pumpkin seeds, whole grains, and white, black, and navy beans Vitamin E - Wheat germ oil, fortified foods, dark green leafy vegetables, almonds, sunflower seeds, fortified cereals, sunflower and safflower oils, nut butters Potassium - Fresh fruits and vegetables, whole grains, and fresh (cooked) meats and seafood Sources of Vitamin A Vegetables Fruits Asparagus Beet greens Broccoli Cabbage Carrots Chili Peppers, red Chives Collards Dandelion Greens Endive, curly Kale Mixed Vegetables Mustard Greens Parsley Peas and Carrots Peppers, sweet red Pumpkin Spinach Squash, summer & winter Sweet Potatoes Tomatoes Tomato Juice, paste, puree, or sauce Turnip Greens Watercress Apricots Cantaloupe Cherries, red sour Honeydew melon Mangos Nectarines Papayas Peaches purple Watermelon Sources of Vitamin C Vegetables Fruits Asparagus Broccoli Brussels Sprouts Cabbage Cauliflower Chili Peppers, red Collards Kale Kohlrabi Mustard Greens Okra Parsley Peppers, sweet Potatoes, white Rutabagas Spinach Squash, summer or winter Tomatoes Tomato Juice, paste or puree Turnip Greens Turnips Cantaloupe Grapefruit Grapefruit Honeydew melon Kiwi Fruit Lemons Mandarin Oranges Mangos Oranges Orange Juice Papayas Pineapple Raspberries Strawberries Tangerines Watermelon
Chicken Nuggets Steak Fingers Chicken & Rice Beef & Bean Burrito Casserole Chicken Penne Pasta Salisbury Steak Tater Tot Casserole Cowboy Beans Meat Loaf Sloppy Joes TABLE I. A. Monday -Meat Category: Tuesday –Meat Category: Wednesday Category: Thursday Category: Friday -Meat Category: Apply the menu evaluation and editing process (pg. 2). Remove and/or replace entrées on TABLE I. A. based on the evaluation and editing process. EXAMPLE: Chicken Beef Pork Fish Turkey Meat Alt. Other Chicken Spaghetti Beefy Stroganoff Sausage Biscuit Tuna Salad Turkey Tetrezzini Grilled Cheese Sandwich Teriyaki Chicken Spaghetti w/Meat Sauce (1) Ham & Chz Sandch (2) HM Tuna Noodle Casserole Turkey Pasta Primavera Egg Sandwich Chicken Salad Sandwich Hamburgers (pre-made) (3) Mac & Chz w/Ham HM Fish Sticks HM Turkey Sliders HM Arroz con Queso
Chicken Nuggets Steak Fingers Pork Roast w/Pinto Beans HM Turkey Pot Pie HM Lentil Spaghetti Chicken & Rice Beef & Bean Burrito Casserole (4) Hawaiian Pizza (w/Ham) HM Turkey Casserole Cheese Chicken Penne Pasta (5) Salisbury Steak Cheese Strata (opt. w/Sausage) HM Chix Enchilada Cass. Tater Tot Casserole (6) HM Chix Pot Pie Cowboy Meat Loaf Sloppy Joes Beef Roast w/BE Peas Enter entrées into the Cycle Menu on pp. Enter (on pp. Grains/Breads and Vegetables when they are included in the entrée. EXAMPLE Week 1 Monday Meat Category: Chicken Tuesday Meat Category: Beef Wednesday Meat Category: Fish & Pork Thursday – Meat Category: Turkey Friday – Meat Category: Meat Alternate M/MA Chicken Enchilada Casserole HM Hamburgers Pork Roast Turkey Casserole Egg Salad Sandwich F/V Spinach G/B Corn Tortillas WW Bun Pasta - Elbows WW Milk On I. B., list current and possible Grains/Breads. Goal: Do not repeat the same Grain/Bread within a cycle week. EXAMPLE Current Grains/Breads Used Grains/Breads to Try Grains/Breads to try for Lacking Nutrients Spaghetti/Egg Noodles/Macaroni Rice Wheat Bread/White Bread Biscuit/Dinner Roll/Corn Bread Hmgr Buns Tortilla TABLE I. B. Current Grains/Breads in Use Whole Grains/Breads to Try Grains/Breads to try for Lacking Nutrients Other:
Apply the menu evaluation and editing process (pg. 2). Remove and/or replace Grains/Breads on TABLE I. B. based on the evaluation and editing process. Current Grains/Breads Used Grains/Breads to Try Grains/Breads to try for Lacking Nutrients Spaghetti/Egg Noodles/Macaroni Fideo Whole Grains Rice (7) HM Crusts in Pot Pies Wheat Bread/ Bread (8) Corn Tortilla Strips Biscuit/Dinner Roll/Corn Bread Rice/Rice Pilaf Hmgr Buns Flour Tortilla (9) 8. Add Grains/Breads to the Cycle Menu on pp. 18-19. Do not repeat the same Grain/Bread within the same cycle week. Menu Planning Exercise II – The Breakfast Cycle Menu Create five Breakfast Grains/Breads categories. Breakfast Grains/Breads Categories are provided in TABLE II; however, a facility should choose five categories that can consistently be implemented. Write down all possible Breakfast Grains/Breads, including items that the facility might try, especially sources of nutrients that are usually lacking in children’s diets. See pg. 3. On TABLE II, list 10-15 Breakfast Grains/Breads, two-three in each of the five categories. EXAMPLE Pancakes/Waffles/ French Toast Toasts Cold Cereals Homemade Breakfast Breads Hot Cereals Other Pancakes Cheese Toast Banana Bread Cream of Wheat Fr. Toast Sticks Cinn. Toast Oatmeal Waffles English Muffin Biscuit w/ jelly White Toast
Pancakes/ Waffles/ French Toast Toasts Cold Cereals Homemade Breakfast Breads Hot Cereals Other II Apply the menu evaluation and editing process (pg. 2). Remove and/or replace Breakfast Grains/Breads on TABLE II based on the evaluation and editing process. Pancakes/ Waffles/ French Toast Toasts Cold Cereals Homemade Breakfast Breads Hot Cereals Other Pancakes Cheese WG Cereal (10) Banana of Wheat (11) Fr. Toast Sticks Cinn. Toast Apple Bread Oatmeal Waffles English Muffin (12) Zucchini Bread Breakfast Rice Biscuit w/ jelly (13) WG Grits
Cookies: V. Wafers/G. Crackers/Fig Newtons/A. Crackers Donut Holes TABLE III Grains/ Breads Meat/Meat Alternate Homemade Items to Try G/B or M/MA to try for Lacking Nutrients Other Apply the menu evaluation and editing process (pg. 2). Remove and/or replace Snack items on TABLE III based on the evaluation and editing process. EXAMPLE Grains/Breads Meat/Meat Alternate Homemade Items to Try G/B or M/MA to try for Lacking Nutrients Crackers: Ritz/CheezIts/Club Yogurt Applesauce Cake HM Granola Garnish Cakes: Upside/Muffin Square Chz. Stix Ricotta Cake (15) Mix Hummus Carrot Spice Muffins Banana Pinto Bean Dip Oatmeal CC Cookies Cookies: V. Wafers/G. Crackers/Fig Newtons/A. Crackers Cottage Cheese Holes Boiled Egg Enter Snack items into the Cycle Menu on pp. 18-19. EXAMPLE Week 1 Category: Category: Category: Cookies Category: Snack Crackers Category: Yogurt
Crackers or carrots w/Cheese/Bean Dips/Guacamole Pretzels/Dry Cereal G/B WG Crackers Pretzels Vanilla Wafers Gold Fish F/V M/MA Cheddar Cheese Stix Yogurt Compare the Snack Cycle to the Breakfast and Lunch/Supper Cycles in order to confirm that Snack Grains/Breads & Meat/Meat Alternates are different than Breakfast and Lunch/Supper Grains/Breads and Meat/MA each day and not repeated within the week. Menu Planning Exercise IV – The Vegetable/Fruit Cycle Menu Following the steps below, write down current and possible menu items for Vegetables & Fruits. *Consider: Brainstorm enough fruits/vegetables to provide a different one for each day of the week for each meal type. For example, if the menu includes breakfast, lunch, and snack, you would need 15 V/F for breakfast and lunch and a few more to include in snack a few times a week or daily. On TABLE IV, write down all possible Vegetables and Fruits, including vegetables and fruits that the facility might try, especially sources of Vitamins A & C, as well as sources of nutrients that are usually lacking in children’s diets. See page 3. EXAMPLES Vegetables Canned Vegetables Frozen Vegetables Fresh Vegetables to Try with Vitamins A & C Vegetables to try for Lacking Nutrients Tomato Soup Broccoli Lettuce Green Beans Mixed Sweet Potatoes Tater Tots WK Corn Hash Browns Black Eyed Peas Peas & Carrots Refried Beans Diced Carrots Broccoli Normandy
Fruits Canned Fruits Frozen Fruits Fresh Fruits to Try with Vitamins A & C Fruits to try for Lacking Nutrients Apples Bananas Pineapple Tidbits Pineapple, Crushed Apricots, Halved Applesauce Fruit Pears, Diced Peaches, Oranges, Mandarin TABLE IV Vegetables/ Fruits Canned Vegetables/ Fruits Frozen Vegetables/ Fruits Fresh Vegetables/Fruits to Try with Vitamins A & C Vegetables/Fruits to try for Lacking Nutrients Apply the menu evaluation and editing process (pg. 2). Remove and/or replace Vegetables/Fruits on TABLE IV based on the evaluation and editing process. EXAMPLE
Lunch/Supper: Week 1 Monday Category: Tuesday Category: Wednesday Category: Thursday Category: Friday -Meat Category: M/MA V/F G/B Milk Other Snack: Week 1 Category: Category: Category: Category: Category: G/B F/V M/MA Breakfast: Week 2 Category: Category: Category: Category: Category: G/B V/F Milk Other Lunch/Supper Week 2 M/MA V/F G/B Milk Week 2 Category: Category: Category: Category: Category: G/B F/V M/MA