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Child Food Program of Texas Updated: 12/2011

Planning Nutritious

Snacks for

Child Care

Texas Department of Agriculture

Food and Nutrition Division

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Welcome to

Planning Nutritious Snacks for Child Care

PURPOSE To provide information on planning tasty, nutritious snacks, which

meet The Child and Adult Care Food Program (CACFP) snack

requirements, Texas Department of Agriculture (TDA) recommended

modifications to the childcare meal patterns and the US Dietary

Guidelines for Americans. Topics include: why snacks are

important in the child’s diet, CACFP snack requirements TDA

recommendations, US Dietary Guidelines, MyPlate and MyPyramid,

and how to include children in the preparation of snacks.

TARGET

GROUP

Food service personnel, cooks, teachers, staff, and administrators

who are responsible for providing snacks at facilities currently

participating in the USDA CACFP.

NOTE: This training emphasizes a “team approach” to meeting the

nutritional needs of the children participating in your facility. You are

encouraged to send food service and teaching staff to this training.

WORKSHOP

GOALS

The main topic of today’s workshop is planning nutritious snacks for

preschool children. Our goals are to assist you in:

Planning nutritious and appealing snacks, which meet the CACFP requirements, TDA recommendations, and follow the US Dietary Guidelines for Americans.

Involving children in the preparation of snacks.

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Objectives

Given basic information on planning and preparing nutritious snacks, the participants will be able to:

1. Recognize reasons children need snacks.

2. Identify the CACFP snack pattern requirements.

3. Select and plan healthy snacks, which meet CACFP snack meal pattern requirements, TDA recommended modifications to the childcare meal patterns, and the US Dietary Guidelines for Americans.

4. Prepare a healthy snack for preschool children that meet the CACFP snack meal pattern requirements, TDA recommended modifications to the childcare meal patterns, and the US Dietary Guidelines for Americans that children can take an active part in preparation.

Training Outcome

To accomplish these goals, your workshop leader will be reviewing information with you and will ask you to actively participate in some learning exercised. Most of these will be done as a group effort with the people at your table. Doing the “work” part is how you really learn the material. Please feel free to ask questions. Your workshop leader is an expert and is here to help you. At the conclusion of today’s workshop you will be better able to prepare nutritious snacks that meet CACFP requirements, TDA meal pattern modifications, follow the US Dietary Guidelines for Americans, and encourage children to take an active part in helping to plan and prepare nutritious snacks.

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OBJECTIVE #1

Recognize reasons children need snacks.

Why are snacks important for children?

1. Their stomachs are small.

2. It contributes to energy and nutrients.

3. It’s part of a healthy habit for nutrition.

4. It can provide added fiber to their diet.

5. It’s provides 1/3 of their daily calorie intake.

Record at least two snacks you served this past week.

Ants on a log

Graham crackers and milk

Bagel and orange juice

What foods are usually selected for snacks?

1. Fruit

2. Cookies

3. Milk

4. Crackers

5. Juice

6. Cheese

7. Peanut butter

8. Yogurt

9. Vegetables

10. Dry cereal

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OBJECTIVE #2

Identify the Child and Adult Care Food Program (CACFP) snack pattern requirements.

CHILD CARE MEAL PATTERN FOR CHILDREN ONE YEAR OLD OR OLDER (cont.)

SNACKS Select Two of the Four Components

Ages 1 – 2 Ages 3 – 5 Ages 6 - 121

Milk Milk, fluid ½ cup (4 fl oz) ½ cup (4 fl oz) 1 cup (8 fl oz)

Vegetables/Fruits2,3

Vegetable(s) and/or fruit(s) or ½ cup ½ cup ¾ cup

Full strength vegetable or fruit juice2,

or

½ cup ½ cup ¾ cup

An equivalent quantity of any combination of vegetable(s), fruit(s), and juice

2

Grains/Breads4

Bread4, or ½ slice ½ slice 1 slice

Cornbread, biscuits, rolls, muffins, etc

4, or

½ serving ½ serving 1 serving

Cold dry cereal4, ¼ cup or 1/3 oz

5 ¼ cup or 1/3 oz

5 ¾ cup or 1 oz

5

Cooked cereal4, or ¼ cup ¼ cup ½ cup

Cooked pasta or noodle products4, or ¼ cup ¼ cup ½ cup

Cooked cereal grains4, or ¼ cup ¼ cup ½ cup

An equivalent quantity of any combination of Grains/Breads

Meat/Meat Alternates

6,7,8,9

Lean meat or poultry or fish6, or ½ oz ½ cup 1 oz

Alternate protein products7, or ½ oz ½ cup 1 oz

Cheese, or ½ oz ½ cup 1 oz

Egg (large), or ½ large egg ½ large egg ½ large egg

Cooked dry beans or peas, or 1/8 cup 1/8 cup ¼ cup

Peanut butter or soynut butter or other nut or seed butters or

1 Tbsp 1 Tbsp 2 Tbsp

Peanuts or soynuts or tree nuts or seeds

8,9, or

½ oz = 50%8 ½ oz = 50%

8 1 oz = 50%

8

Yogurt – plain or flavored unsweetened or sweetened, or

2 oz or ¼ cup 2 oz or ¼ cup 4 oz or ½ cup

An equivalent quantity of any combination of the above Meat/Meat Alternates

1 Children ages 13 through 18 must be served minimum or larger portion sizes specified in this column for children ages 6 through 12.

2 Fruit or vegetable juice must be full-strength. You may serve an equivalent of any combination of vegetable(s) or fruit(s), and juice.

3 Juice may not be served when milk is the only other component.

4 Bread, pasta or noodle products, and cereal grains, must be whole-grained or enriched. Cornbread, biscuits, rolls, muffins, etc. must be made with whole grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified.

5 Either volume (cup) or weight (oz), whichever is less.

6 A serving consists of the edible portion of cooked lean meat or poultry or fish.

7 Alternate protein products must meet requirements in Appendix A of 7 CFR Part 226.

8 Nuts and seeds may meet only one-half of the total Meat/Meat Alternate serving and must be combined with another Meat/Meat Alternate to fulfill the lunch or supper requirement. 1 ounce of nuts or seeds is equal to 1 ounce of cooked lean meat, poultry, or fish.

9 Nuts and seeds are generally not recommended to be served to children ages 1 – 3 since they present a choking hazard. If served, nuts and seeds should be finely minced.

(See your Food Buying Guide for more details.) Chart Revised by TDA FND – Sep 2007

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Snack Components

Choose two of the four components

Meat/Meat Alternates Meat, poultry, fish, cheese, eggs, peanut butter, dried beans and peas, or an

equivalent amount of any combination of these foods.

Peanuts, soy nuts, tree nuts (such as walnuts), and nutritionally comparable seeds may be used to meet the entire meat requirement of the supplemental food pattern for CACFP. (Caution: Nuts and seeds may cause choking in children under 5 years of age.)

Yogurt may be used to fulfill the entire meal alternate requirement at snack only.

Vegetables/Fruits Full strength vegetable or fruit juice product, either liquid or frozen, labeled “juice”,

“full strength juice”, or “reconstituted juice”. Full strength juice may be used to meet the total requirement as a Vegetables/Fruit component for snack.

Two snack components cannot both be fluid.

Fresh, frozen, canned or dried fruits and vegetables are creditable food items to meet the Vegetables/Fruits component.

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Grains/Breads The product must contain whole grain and/or enriched flour and/or meal as specified

on the label or according to the recipe (biscuits, rolls, muffins, etc.).

A serving of cooked whole-grain enriched cereal grains such as rice, corn grits, or bulgur.

A serving of cooking enriched or whole-grain macaroni or noodle products. Enriched macaroni-type with fortified protein may be counted as meeting either the Grains/Breads requirement or the Meat/Meat Alternates of snacks, but no both in the same meal.

Quick breads and vegetable/fruit breads such as bananas, zucchini, carrot, and cranberry may be credited, as a Grains/Breads component at breakfast and snack if made with enriched flour or whole grain.

Enriched or whole grain piecrust in a fruit pie or cobbler is credited as a Grains/Breads (SNACK ONLY).

A serving of whole-grain enriched or fortified breakfast cereal, cold, dry, or cooked (FOR BREAKFAST OR SNACK ONLY).

A serving of coffee cake, doughnuts, formulated grain-fruit products, or sweet rolls made with whole-grain or enriched meal or flour (FOR BREAKFAST OR SNACK ONLY). TDA recommends these food items be served as part of a snack NO MORE than TWICE A WEEK.

A serving of cookies (SNACK ONLY) made with whole-grain or enriched meal or flour as specified on the label or according to the recipe. TDA recommends cookies be served as part of a snack NO MORE than TWICE A WEEK.

A serving of rice used in rice pudding or bread used in bread pudding (SNACK ONLY).

A combination of any of the above.

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Milk

According to the 2010 Dietary Guidelines, children over 2yrs must be served 1% or skim milk. This includes:

Milk Lactose reduced milk Lactose free milk Buttermilk Acidified milk

In addition, milk may be flavored or blended with fruit.

Milk blended with fruit may not be categorized as a fruit. Children under 2yrs are still allowed to drink 2% and whole milk.

FAQ’s Frequently asked questions

1) Is a caregiver required to provide non-dairy milk substitutes if it is not related to a medical disability?

No. It is at the caregiver’s discretion to provide non-dairy milk substitutes if it is not

related to a medical disability.

2) If a parent provides a creditable non-dairy milk substitute, can the caregiver serve it and still receive reimbursement?

Yes. If a parent provides a non-dairy milk substitute that meets the nutritional standards

and that has been approved by the State agency, the caregiver may serve the non-dairy

milk substitute and still claim reimbursement.

3) If a parent can request a non-dairy milk substitute that is equivalent to cow’s milk, can the parent also request that their child be served whole or 2% milk?

No. The Act requires that milk served to children in the

CACFP be aligned with the most recent version of the

Dietary Guidelines for Americans. The 2010 Dietary

Guidelines for Americans recommends that children over

2yrs consume 1% or skim milk. Therefore, any request for

higher fat milk must be made through a medical statement,

related to a medical disability, and prescribed by licensed

physician.

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4) What if the parent agrees to provide the non-dairy substitute, but brings in one that does not meet the USDA’s nutritional standards; can the caregiver serve it and still receive reimbursement?

Caregivers should inform parents about the types of creditable non-dairy milk substitutes.

If a non-dairy milk substitute is served that does not meet the nutritional standards.

5) When submitting menus for review, do caregivers need to document the type of milk that they serve?

No. Caregivers are not required to document the type of milk served on their menus.

However, it is the responsibility of the State or sponsor to ensure that the correct type

of milk is being served when conducting reviews.

6) What type of milk may 1yr children be served?

The milk requirements for children 1yr remain unchanged at this time. It is

recommended, but not required, that children 12mths through 23mths be served whole

milk only.

7) If 1yr and 2yr children sit together for the same meal, must they be served different types of milk?

Children older than 2 must be served 1% or skim milk and it is recommended that children

1yr be served whole milk. Providers must ensure that children of various ages are seated

at the same meal receive the appropriate type of milk.

8) What happens if a caregiver serves 2% or whole milk after October 1, 2011?

Effective October 1, 2011, meals served to children 2yr and older that include 2% or

whole milk are not reimbursable and must be disallowed. In addition, the provider should

submit a corrective action plan and the State agency or sponsor should follow-up to ensure

that it has been successfully implanted.

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Nutrition Labeling

Ingredient List

The Food and Drug Administration (FDA) requires all manufacturers to list all ingredients on food packages in descending order or predominance by weight and to state the label that they have done so.

Serving size and number of servings per container

Labels must specify serving sizes that reflect amounts that people customarily consume. All labels for a specific product must now use a standard serving size so that consumers can evaluate and compare products easily.

Nutrition Information

Labels must show the quantities of certain nutrients in a serving.

Information on the amount per serving of total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, dietary fiber, and protein.

Nutrition information for non-labeled products – near their point-of-purchase.

Health Claims

Must state the relationship between nutrients and diseases.

Declaration of the total percentage of juice in juice drinks.

Uniform definitions for terms that describe a food’s nutrient content.

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EXERCISE #1

Review the following snack menus (all Grains/Breads are made with enriched or whole grain flour or meal)

Assume the correct portion size is served

For each creditable item, designate the component or components for which it counts (GB = grains/bread; MK = milk; VF = vegetables/fruits; MT = meat/meat alternates)

Put a √ if the snack meets two of the four items needed for a snack

GB MT √ Nachos w/ Beans & cheese VF MT √

Apple w/ peanut butter VF GB √ Fresh peach cobbler

GB √ English muffin GB √ Gingerbread MT √ Walnuts

VF Orange juice MK Milk VF Pineapple chunks

Sherbet Strawberry jam VF √ Fruit juice popsicle

GB Vanilla wafers GB Whole wheat toast GB Graham crackers

MT GB VF √ Beef taco, lettuce, & tomato

Potato chips GB MT √ Macaroni & cheese

MT Yogurt dip Water

GB √ Oatmeal cookie Fruit drink VF GB √

Banana pudding w/ bananas and vanilla wafers MK Milk VF GB √ Peach cobbler

VF GB √ Pumpkin pie MK VF √ Milk and fresh banana shake GB MK √ Dry cereal w/ milk

MT √ Deviled egg MT √ Swiss cheese VF MT √

Fresh raw vegetables w/ yogurt dip VF Grape juice GB Wheat crackers

VF MT √ Peaches w/ cottage cheese

GB Bagel w/ cream cheese VF √ Fresh fruit salad

Water Water MK Skim milk

GB √ Rice pudding GB √ Graham crackers GB MT √ Cheese pizza

MK Milk MT Peanut butter Water

Shredded coconut

Reconstituted nonfat dry milk VF √ Watermelon

VF Pineapple juice GB Whole wheat toast GB Cereal mix

VF √ Cantaloupe MT √ Peanuts Popcorn

MT Vanilla yogurt VF Grape juice MK Low-fat milk

GB √ Zucchini bread Ice cream MK √ Fluid chocolate milk

VF Ruby red grapefruit juice

VF Fresh strawberries VF Mixed fruit

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OBJECTIVE #3

Select and plan healthy snacks, which meet CACFP snack meal pattern requirements,

Texas Department of Agriculture (TDA) recommended modifications to the childcare

meal patterns, the US Dietary Guidelines for Americans.

NUTRIENTS

The Building Blocks

FATS

Main source of stored energy Vitamins A, D, E, and K Protects vital organs Less than 35% of calories 1gm = 9 calories

MINERALS

Total of 9 trace minerals

Maintains muscle function

7 Major minerals

o Calcium

o Chloride

o Phosphorus

o Potassium

o Sodium

o Sulfate

o Magnesium

VITAMINS

Regulates processes

Daily dose of Vitamin C

Vitamin A 3 times a week

13 known vitamins that are

important

WATER Contains the most vital

nutrients

Controls the body’s

temperature PROTEINS

Promotes growth

3 – 5 servings of

24gm = 96 calories a day

CARBOHYDRATES

Provides energy and fiber

1gm = 4 calories

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What nutrients are usually lacking in the child’s diet?

NUTRIENT FUNCTION SOURCES

1. Iron Prevents iron deficiency anemia

Carries oxygen to the cells

Beef, pork, poultry, eggs, dried beans and peas, lentils, dried fruits, liver, enriched and fortified grain products, whole grain products, dark green leafy vegetables

2. Calcium

Prevents osteoporosis

Promotes strong bone health

Blood clotting

Maintains normal muscle function

Low-fat or flavored milks, any type of milk (including lactose-free), yogurt, hard cheese (such as cheddar), milk and certain yogurts are fortified with Vitamin D

3. Magnesium

Helps in energy release



Dark green vegetables; a variety of nuts and seeds, particularly pumpkin seeds; whole grains; and white, black, and navy beans

4. Vitamin E Strong immune system

Vegetable oils, wheat germ, fortified foods, dark green leafy vegetables, almonds, Sunflower seeds, Fortified cereals, sunflower and safflower oils, nut butters

5. Potassium



Maintains fluid balance

Fresh fruit and vegetables, whole grains, and fresh (cooked) meats and seafood

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US Dietary Guidelines for Americans

(1) ADEQUATE NUTRIENTS WITHIN CALORIE NEEDS

(2) WEIGHT MANAGEMENT

(3) PHYSICAL ACTIVITY

(4) FOOD GROUPS TO ENCOURAGE

(5) FATS

(6) CARBOHYDRATES

(7) SODIUM AND POTASSIUM

(8) ALCOHOLIC BEVERAGES

(9) FOOD SAFETY

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Texas Department of Agriculture Modifications to the CACFP Meal Pattern

The modifications are voluntary, but if day care homes, independent centers/facilities implement these minor changes to the meal patterns, they will lower total fat, saturated fat, trans fatty acids, added sugars and calories. At the same time, they will increase fruit, vegetable, Vitamins A and C, fiber and whole grain consumption.

Serve nonfat or 1% milk for children ages 2 years and older

Serve juice only once daily, for breakfast or snack (juice must not be served from a bottle).

Serve one fresh or frozen fruit or vegetable daily for a required Vegetables/Fruits component at any meal service.

Serve one good source of Vitamin C daily

Serve one good source of Vitamin A three days per week

Serve one whole grain (whole grain must be the first ingredient listed), for a required Grains/Bread component at any meal service.

Serve Grains/Breads food items listed in Exhibit A: Group C through Group G of the Food Buying Guide no more than twice a week for a snack only.

Serve ready-to-eat cereals with no more than 10 grams of sugar per serving.

Do not serve vegetables or fruit juice as Vegetables/Fruits component for lunch or supper.

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EXHIBIT A

Grains/Breads for the Food-Based Menu Planning

For the Child Nutrition Programs *

Group A

1 serving = 20 gm or 0.7 oz ¾ serving = 15 gm or 0.5 oz ½ serving = 10 gm or 0.4 oz ¼ serving = 5 gm or 0.2 oz

Bread Type Coating Bread Sticks (hard) Chow Mein Noodles Crackers (saltines and snack crackers) Croutons Ice Cream Cones ** (waffle, sugar, plain) Pretzels (hard) Rice Cakes Stuffing (dry) Note: weights apply to bread in

stuffing.

Group C


Cookies** (plain) Cornbread Corn Muffins Cream Puffs (served as entrée) Cream Puffs** (served as dessert) Croissant Dumplings Graham Cracker (thinly glazed/iced) Hush Puppies Pancakes Pie Crust (dessert pies**, fruit turnovers***, and

meat/meat alternate pies) Popovers Puff Pastry (served as entrée) Puff Pastry*** (served as fruit turnover) Sopaipillas** Waffles

Group B


Bagels Batter Type Coating Biscuits Breads (white, wheat, whole wheat, French,

Italian) Buns (hamburger and hotdog) Crackers (graham-all shapes, animal crackers) Egg Roll Skins English Muffins Pita Bread (white, wheat, whole wheat) Pizza Crust Pretzels (soft) Rolls (white, wheat, whole wheat, potato) Tortillas (wheat or corn) Tortilla Chips (wheat or corn) Taco Shells

Group D

1 serving = 50 gm or 1.8 oz 3/4 serving = 38 gm or 1.3 oz ½ serving = 25 gm or 0.9 oz ¼ serving = 13 gm or 0.5 oz

Boston Brown Bread Cookies** (plain, thinly glazed/iced) Doughnuts*** (cake and yeast raised, unfrosted) Fruit or Vegetable Breads (banana, zucchini, etc) Granola Bars***(plain) Muffins (all, except corn) Sweet Rolls*** (unfrosted) Toaster Pastries*** (unfrosted)

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Group E


Cookies** (with nuts, raisins, chocolate pieces and/or fruit purees)

Doughnuts*** (cake and yeast raised, frosted or glazed)

French Toast Grain Fruit Bars*** Granola Barrs*** (with nuts, raisins, chocolate pieces and/or fruit) Sweet rolls*** (frosted) Toaster Pastries*** (frosted)

Group G


Brownies** (plain) Cake** (all varieties, frosted)

Group H

1 serving = ½ cup cooked (or 25 grams dry)

Barley Breakfast Cereals (cooked)**** Bulgur or cracked wheat Macaroni (all shapes) Noodles (all varieties) Pasta (all shapes) Ravioli (noodle only) Rice (enriched white or brown) Wild Rice

Group F


Cake** (plain, unfrosted) Coffee Cake***

Group I

1 serving = ¾ cup or 1 oz, whichever is less

Ready to eat breakfast cereal (cold dry)****

* Some of these foods, or their accompaniments may contain more sugar, salt, and/or fat than others. This should be a consideration when deciding how often to serve them.

** Allowed only for desserts in the NSLP under the enhanced food-based menu planning system and supplements (snacks) served under the NSLP, SFSP, and CACFP.

*** Allowed only for desserts in the NSLP under the enhanced food-based menu planning system and supplements (snacks) served under the NSLP, SFSP, and CACFP, and for breakfasts served under the SBP, SFSP, and CACFP.

**** Refer to the appropriate handbook for the correct serving size for supplements served to children age 1 through 5 in the NSLP, breakfasts served under the SBP, and meals served to children ages 1 through 5 and adult participants in the CACFP. Breakfast cereals are traditionally served as a breakfast menu item but may be used in meals other than breakfast. Cereals may be whole-grain, enriched or fortified.

Updated by TDA FND – 8/30/02

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What Counts as a Serving?

Grains – whole grain and refined Bread,

Cereal, Rice and Pasta

1 slice of bread

About 1 cup of ready-to-eat cereal

½ cup of cooked cereal, rice, or pasta

Milk

Milk, Yogurt, and Cheese

1 cup of milk or yogurt

1 ½ ounces of natural cheese (such as

Cheddar)

2 ounces of processed cheese (such as

American)

Vegetables

1 cup of raw leafy vegetables

½ cup of other vegetables – cooked or

raw

¾ cup of vegetable juice

Meats and Beans

Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts

2 – 3 ounces of cooked lean meat, poultry,

or fish

½ cup of cooked dry beans or ½ cup of tofu

counts as 1 ounce of lean meat

2 ½ ounce soy burger or 1 egg counts as 1

ounce of lean meat

2 tablespoons of peanut butter or 1/3 cup of

nuts counts as 1 ounce of meat

Fruits

1 medium apple, banana, orange, pear

½ cup of chopped, cooked, or canned

fruit

¾ cup of fruit juice

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Snacks That Make a Difference

Snacks can make a real contribution to the day’s nutrient intake. Remember this rule of thumb: choose snacks that meet the CACFP requirements and the US Dietary Guidelines for Americans. These snacks work for any occasion and meet the guidelines! Under “THIRSTY” add water whenever possible to your snacks even though it counts as an extra. You do NOT have to serve juice or milk with a snack if you have two of the four meal components.

MINI MEAL Cottage Cheese/Fruit/Toast Melted Cheese Toast Mini Pizza Hard Cooked Egg Peanut Butter Sandwich Cereal and Milk Oat Muffin Low-Fat Cheese/Whole Wheat Cracker Meat Salad/Crackers Pimento Cheese Baked Potato Homemade Soup Taco Chili with Beans Small Hamburger Whole Wheat Pasta with Sauce Whole Wheat Pita Stuffed with Leftovers

THIRSTY

Low-fat Milk Low-fat Flavored Milk Fruit or Vegetable Juices: Orange Grapefruit Tomato Apple Pineapple Grape V-8 Juice Watermelon Fruit Popsicle Milk/Fruit Smoothie Oranges Homemade Cocoa

SMOOTH

Applesauce Yogurt Papaya Mango Banana Pears Milkshake

LOW CALORIE Raw Vegetables/Yogurt Dip Raw Fruit/Yogurt Dip Low-fat/Skim Milk Dry Cereal/Low Sugar Nonfat Yogurt

CRUNCHY

Carrots Cauliflower Broccoli Green/Red Pepper Zucchini/Squash Radishes Apple Wedges Rice Cakes Cereal Munch Mix Whole Grain Crackers Bread Sticks

SWEET TOOTH Peanut Butter Cookie Oatmeal Raisin Cookie Fruit or vegetable Bread/Muffin Teddy Grahams Animal Crackers Vanilla Wafers Graham Crackers Rice or Bread Pudding Baked Apple Fresh or Frozen Fruit Yogurt w/ Fruit

HIGH PROTEIN Tuna Salad Chicken Salad Nuts and Seeds Low-Fat Cheeses Deviled Eggs Lean Meats Low-fat/Skim Milk Low-fat/Nonfat Yogurt Nut Butters Dried Beans/Peas

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NUTRIENT DENSITY

Nutrient dense (packed) foods are those that are high in nutrients (building blocks) and low in calories (food energy).

Calorie dense (packed) foods are those that are high in calories (food energy) and low in nutrients (building blocks).

By planning menus to include more nutrient dense food (packed with building blocks) you are lowering the intake of foods high in sugar, fat, cholesterol, and sodium.

Serving nutrient dense food helps lower the risk of obesity in children and helps to keep children at a healthy weight.

√ Choose lean meats, fish, and poultry that have been

broiled, roasted, or baked—not friend.

√ Use herbs, spices, vegetables, and lemon juice for

flavor, rather than salt or rich sauces and gravies.

√ Serve fresh, frozen, or canned fruits with no added

sugar.

√ Serve raw, steamed, or stir-fried vegetables and use

herbs and spices instead of rich sauces to enhance flavor.

√ Offer children over 2 years of age low-fat or skim

milk.

√ Select whole grain or enriched breads and whole grain or fortified cereals with low sugar

content (no more than 10 grams per serving).

√ Use sauces, gravies, dressings, and sour cream in moderation.

√ Add LITTLE or NO butter or margarine to foods while cooking.

√ Serve fruit instead of sweet desserts and save sweets for special occasions.

√ If you serve sweets: offer breads, muffins, and cakes made with dates, raisins, nuts, bran,

banana, pumpkin, zucchini, berries, lemons, oranges, and/or carrots.

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Additional Tips:

Do not offer sweets as a bribe or withhold them as punishment.

Since children know that sweets do exist, serving sweets on special occasions is a sensible approach than excluding them completely. Offer sweets with a meal, never in between meals when they can spoil a child’s appetite.

Taste food before adding butter, margarine, and salt.

Children follow the examples of adults; limit your use of fats and sugars and use only small amounts of these foods in meal preparation.

Eat with the children and eat the same foods they are having. DO NOT DRINK SOFT DRINKS AND EAT CHIPS WHILE CHILDREN ARE HAVING A HEALTHY SNACK!!!

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Give your snacks a check-up

√ NUTRIENTS Include energy-giving (carbohydrates), body building (protein) foods and

vitamins/minerals children need. Give special attention to serving Vitamin A fruit or vegetable 3 days a week, a Vitamin C fruit or vegetable every day, several good sources of iron daily, Vitamin E, magnesium and potassium sources daily. Limit the amount of sugar, fat, and salt in the diet.

√ FOOD GUIDES Select foods that meet the CACFP requirements, TDA recommendations

and the US Dietary Guidelines for Americans.

√ CHILDREN’S FOOD HABITS Use “new” and less popular foods with foods children like.

Appeal to a child’s taste preferences. Serve food warm rather than hot. Moisten dry foods. Crisp-cook vegetables or serve them raw if children don’t like them cooked until tender.

√ FLAVOR Use both mild and strong flavor foods.

√ COLOR, SIZE, AND SHAPE Serve “designer snacks” featuring a variety of colors and

texture. Cut food in interesting shapes and arrange it attractively on the plate.

√ TEXTURE AND CONSISTENCY Use soft, crisp, and firm-textured foods.

√ SEASONS Use fresh fruits and vegetables that are in season.

√ SPECIAL OCCASIONS Plan festive snacks for holidays, children’s birthdays, and parent

visiting days

√ VARIETY Plan a variety of foods to ensure nutrient

needs are met. Do not serve the same snack food every day.

√ NUTRITION LABELS When purchasing readymade

snacks, read the label for nutrient information.

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EXERCISE #2

Better Choices, Better Snacks

All of these snacks meet the CACFP requirements. Give these common snack selections a grade of A (any time), B (most of the time), or C (now and then). Can you suggest ways to improve the grade C snacks?

C Peach Cobbler

A Orange Juice

C Peanut Butter Cookie

C Bread Pudding

C Chocolate Chip Cookie

B American Cheese

A Soft Whole Wheat Pretzel

A Baked Potato

C Bologna Sandwich

C BLT Sandwich

A Graham Crackers

A Bagel

B Rice Pudding

B V-8 Juice

B Creamy Peanut Butter

A Yogurt with Fruit

A Pineapple Juice

B Leftover Fried Chicken

A Leftover Tuna Salad

A Granola Cereal

A Apple Wedges

A Carrot Sticks

C French Fries

B Mozzarella Cheese

A Yogurt

C Donut

C Hot Dog

A Skim Milk

A Orange Wedges

A Vegetable Soup

A Sliced Turkey

A Raw Vegetables

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EXERCISE #3

Directions:

1. Plan one snack for each age group (ages 1-2, ages 3-5, and ages 6-12). 2. Incorporate TDA’s recommended meal modifications 3. List amount of each food or beverage you need to serve. 4. Beside each food, state which component it counts toward.

Example: Ages 3-5

½ Toasted bagel w/ Low Fat Cream Cheese – Grains/Breads ½ Cup fresh or Frozen Strawberries – Vegetables/Fruits

Water (extra)

5. After you have completed making your snack menus, we will share your ideas with the rest of the group.

Snack Menus

Celery Peanut butter Raisins Cheese

Peanut butter play dough Children 6mths to 1yr

½ pear Carrot sticks Raisins Apple Cottage cheese

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OBJECTIVE #4

Prepare a healthy snack for preschool children that meet the CACFP snack meal

pattern requirements and TDA recommended meal modifications to the childcare meal

patterns, and the US Dietary Guidelines for Americans that children can take an active

part in preparation.

To improve the nutrition status of children, snacks should contribute nutrient dense foods. Snack menus should follow the same guidelines as breakfast, lunch and supper meal planning. When possible allow the children to take active parts in cooking/preparing snacks. Children learn math, language skills, motor skills, and science through cooking. They may be exposed to foods and experience opportunities for cooking that they have never been given at home.

Cooking Activities

Recipe #1 – Vegetable or Fruit Ice Cream Cone

Ice Cream Cone – Plain or Waffle – ½ ounce or 10 g = ½ serving Grains/Breads

Total ½ cup Vegetables/Fruits 1/8 cup Bite Size Carrots 1/8 cup bite size broccoli 1/8 cup bite size cauliflower 1/8 cup bite size red bell pepper

Serve with yogurt or vegetable dip USDA CCCE-15

Water may be served as a beverage with this snack

Two of the four components (Grains/Breads and Vegetables/Fruits) meet the requirement for the CACFP snack meal pattern

Serving sizes meet the CACFP requirement for 1 through 5 years old

Serving a fresh or frozen vegetable or fruit daily for a required Vegetable/Fruits component at any meal service, meet the TDA recommended meal modifications.

Serving Vitamin C and Vitamin A sources meet the TDA recommended meal modification

Nutrient information: Vegetables contain significant amounts of magnesium, potassium, Vitamin A, Vitamin C, and fiber.

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Recipe #2 – Cereal Munch Mix

8 cup whole grain cereal (Cheerios, Crispix, Chex) 1 cup coarsely chopped nuts and seeds (pecans, almonds and pumpkin seeds) ½ cup dried apples, chopped ½ cup dried apricots, chopped 1 cup raisins ¾ cup mini chocolate chips Combine all ingredients in a bowl Toss lightly to mix Serve ¾ cup per child ¾ cup = ½ Grains/Breads and ¼ cup vegetables/fruits ½ cup low-fat milk

Two of the four components (Grains/Breads and Milk) meet the requirement for the CACFP snack meal pattern.

Serving sizes meet the CACFP requirement for 1 through 5 years old

Serving one whole grain daily for a required Grains/Breads component at any meal service, meet the TDA recommended meal modifications

Serving a Vitamin A source (dried Apricots) meet the TDA recommended meal modification

Nutrient information: Whole grains contain significant amounts of magnesium, potassium, and fiber. Dried fruits contain significant amounts of iron and Vitamin A. Nuts and seeds contain significant amounts of Vitamin E and magnesium. Milk contains significant amounts of calcium and Vitamin D.

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Appendices

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Vitamin A, Vitamin C, Calcium and Iron Sources

Vitamin A TDA recommends that meals include a Vitamin A-rich vegetable or fruit three times a week.

Vegetables Asparagus Beet greens Broccoli Cabbage Carrots Chili peppers, red Chives Collards Dandelion greens

Endive, curly Kale Mixed vegetables Mustard greens Parsley Pears and carrots Peppers, sweet red Pumpkin Spinach

Squash, winter Sweet potatoes Swiss chard Tomatoes Tomato juice, paste or puree Turnip greens V-8 Juice Watercress

Fruits

Apricots Cantaloupe Cherries, red sour Mangos Nectarines

Papayas Peaches Plums, purple Prunes

Vitamin C TDA recommends that meals include a Vitamin C-rich vegetable or fruit every day.

Vegetables

Asparagus Black-eyed peas Bok chor Broccoli Brussels sprouts Cabbage Cauliflower Chili peppers, red Chinese cabbage Chives Collards

Kale Kohlrabi Mustard greens Okra Parsley Peppers, sweet Poke greens Potatoes, white Rutabagas Snow peas

Spinach Swiss chard Squash, summer or winter Tomatoes Tomato juice, paste or puree Turnip greens Turnips Watercress

Fruits

Cantaloupe Grapefruit Grapefruit juice Guava Kiwi fruit Kumquats

Lemons Limes Mandarin oranges Mangos Oranges Orange juice

Papayas Pineapple Raspberries Strawberries tangerines

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Calcium USDA requires a fluid pasteurized milk to be served at breakfast, lunch and supper and is an optional choice at snack. TDA recommends nonfat or 1% milk for children ages 2 years and older. Milk and milk products are excellent sources of calcium for strong bones and teeth.

Milk Fluid milk

Milk products Cheese Yogurt

Vegetables/fruits Dark green, leafy vegetables Calcium-fortified juices

Grains/breads Calcium-fortified cereals

Iron USDA recommends that meals include several iron-rich food sources every day.

Vegetables Asparagus (canned) Beans, green, wax, and lima (canned) Bean sprouts Beets (canned) Broccoli

Brussels sprouts Dark green leafy: beet greens, chard, collards, kale, mustard greens, parsley, spinach, turnip greens Parsnips Peas, green Potatoes (canned)

Sauerkraut (canned) Squash, winter Sweet potatoes Swiss chard Tomatoes (canned) Tomato juice, paste, puree, sauce Turnip greens V-8 Juice

Fruits

Apricots (canned) Cherries (canned)

Dried fruits: apples, apricots, dates, figs, peaches, prunes, raisins

Meat/meat alternates

Chicken Dry beans and peas Eggs Lean red meat Liver, chicken or turkey, but especially pork liver

Shellfish Trout Turkey Tuna

Grains/breads All enriched, whole grain, fortified grains/breads

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