creating and editing cycle menus
CREATING AND EDITING CYCLE MENUS Examples
Two‐week cycle Menu to be Evaluated and Edited
*Water is served at every meal and snack.
CE Changes to Make: Children one year of age must be served unflavored whole milk. Offer 1 whole grain or whole grain‐rich Grain/Bread per day or, as a best practice, offer two a day. Resource: Wellness & Nutrition Tips for Young Children Serve ready‐to eat cereals that have no more than 6 grams of sugar per dry ounce.
Priority #
Due Date
1 2
8/1/2016 10/1/2016
3
12/1/2016
4
2/1/2017
Serve either a Fruit and a Vegetable or two different Vegetables at Lunch/Supper.
5
4/1/2017
Count 1 cup of leafy greens as 1⁄2 cup of vegetables.
6
In the final implementation, a Meat/Meat Alternate will be able to replace the Grain/Bread at Breakfast up to three times a week.
7
Eliminate all items in Exhibit A (FBG, 3‐15 & 3‐16) that have a superscript of 3 or 4.
6/1/2017 10/1/2017
PAGE E‐1
THE PROCESS
Menu Planning Exercise I
Lunch/Supper Cycle
EXAMPLE (items utilized from the Sample Menu, p. E‐1): Pork/ Fish
Beef
Chicken Chicken Spaghetti
Beef Stroganoff
Fish Sticks
Teriyaki Chicken
Cowboy Beans w/Hamburger Beef Roast
Turkey
Meat Alt.
Hawaiian Pizza with Turkey Ham Turkey Tetrazzini
Egg Salad Sandwich Grilled Cheese Sandwich
EXAMPLE of Evaluated & Edited Entrees: Chicken Beef Pork New Items
Change to HM or to Salmon Patties.
Too many beef items. Change to Pork Roast.
Chicken Spaghetti Teriyaki Chicken
Chicken Curry Chicken Enchilada Casserole
Turkey
Meat Alt.
Fish Beefy Stroganoff Cowboy Beans w/ Hamburger Beef Roast
Fish Sticks HM Fish Sticks
Turkey Tetrazzini Hawaiian Pizza with Turkey Ham
Grilled Cheese Sandwich Egg Salad Sandwich
Salmon Patties
Turkey Casserole
HM Hamburgers
Pork Roast w/BE Peas
PAGE E‐2
EXAMPLE (items utilized from the Sample Menu, p. E‐1): Enriched Grains/Breads Spaghetti/Egg Noodles/Fideo
Commercial Whole or WGR Grains/Breads WG Corn Tortilla Strips
Wheat Bread
WG Brown Rice
WW Dinner Roll
Pizza Crust
HM Grains/Breads made with WGR Flour
Other:
EXAMPLE of Evaluated & Edited Lunch/Supper Grains: Enriched Grains/Breads
New Items
HM Grains/Breads made with WGR Flour
Commercial Whole or WGR Grains/Breads
Other:
Spaghetti/Egg Noodles/Fideo
WG Corn Tortilla Strips
**Make sure at least 1 Whole Grain (WG) or Whole Grain Rich (WGR) item is served/day.
Wheat Bread
WG Brown Rice
Dinner Roll
Wheat Bread
Pizza Crust
WW Dinner Roll
WGR Pizza Crust
WGR Bun
EXAMPLE for Lunch/Supper Entrees & Grains/Breads: Monday Tuesday Wednesday Meat Category: Meat Category: Meat Category:
Week 1 M/MA
F/V G/B
Chicken
Beef
Fish & Pork
Chicken Enchilada Casserole Spinach WG Spanish Rice
HM Hamburgers
Pork Roast w//Black‐eyed Peas WGR Dinner Roll
WGR Bun
Thursday – Friday – Meat Category: Meat Category: Meat Turkey Alternate Turkey Grilled Cheese Casserole Sandwich WK Corn Pasta ‐ Elbows
WW Bread
PAGE E‐3
Menu Planning Exercise II
The Breakfast Cycle Menu
EXAMPLE (items utilized from the Sample Menu, p. E‐1) Pancakes/ Waffles/ French Toast Pancakes Fr. Toast Sticks
Toasts
Cold Cereals Homemade WGR (≤6 g of Sugar/dry Breakfast Hot Cereals M/MA ounce) Muffins or Squares WW Cinnamon WG Cereal Banana Bread Breakfast Rice Toast WW Toast WGR Apple Bread Oatmeal
EXAMPLE of Evaluated & Edited Grains/Breads & Meats/MA: Be sure cereal is enriched or fortified. Especially be careful with rice and corn cereals. *Final Rule: Cereals must have ≤6 g Sugar/Dry Ounce. All Quick Breads must be Muffins or Squares.
Consider purchasing WG or WGR commercial breakfast grains and breads.
Cold Pancakes/ Cereals Waffles/ (≤6 g of French Toasts Sugar/dry Toast ounce) Pancakes WW Cinn. WG Toast Cereals Fr. Toast WW Toast Sticks Waffles
HM/WGR French Toast Casserole
HM WGR Breakfast Hot Muffins or Cereals M/MA Squares Banana Breakfast Scrambled Bread WG Rice Eggs WGR Apple Bread Zucchini Squares Buckwheat Bake w/Zucchini & Kale
Oatmeal
Baked Oatmeal
New Items
EXAMPLE:
Category: Week Pancakes/Waffles/ 1 French Toast G/B WGR Waffles
Category: Toast & M/MA WW Cin. Toast
Category: Cold Cereal WG Cereal
Category: HM Breakfast Muffins and Squares HM/WGR Banana Squares
Category: Hot Cereal & Eggs Scrambled Eggs PAGE E‐4
Menu Planning Exercise III
The Snack Cycle Menu
EXAMPLE (items utilized from the Sample Menu, p. E‐1): Grains/Breads
Meat/ Meat Alternate
Crackers: Ritz/CheezIts/Gold Fish Cakes: Upside/Applesauce Cookies: V. Wafers
WGR Homemade Items
Other
Yogurt
HM WGR Cookies
Cheese
Hummus
EXAMPLE of Evaluated & Edited Snack Items: Grains/Breads
Crackers: Ritz/ CheezIts/Gold Fish Cakes: Upside/Applesauce Cookies: V. Wafers
Meat/ Meat Alternate Yogurt Cheese
English Muffin
Pinto Bean Dip Cottage Cheese
Carrot Spice Muffins HM Granola Garnish WGR Parmesan Squares
Boiled Egg
HM WGR Cookies
Hummus
WGR Other Homemade Items Applesauce Turkey Squares Pinwheel Ricotta Squares
New Increase the protein content at Breakfast and Snack by utilizing the M/MA component and Grain recipes that have ingredients containing protein, such as plain yogurt, cottage cheese, and ricotta cheese. Final Rule Requirement: All Grains on Exhibit A in the Food Buying Guide with a superscript of 3 or 4 are non‐creditable. See p. 3.
EXAMPLE:
Category: Week Crackers or Carrots w/Cheese/Bean 1 Dips/Guacamole G/B WG Crackers F/V M/MA Hummus
Category: Squares & Muffins Ricotta Sq.
Category: Cracker Cheez Its
Category: Category: Yogurt & M/MA & Try Cottage Cheese New Things Pinwheels Yogurt Turkey PAGE E‐5
Menu Planning Exercise IV
The Vegetable/Fruit Cycle Menu
EXAMPLES (items utilized from the Sample Menu, p. E‐1): Dark – Green Vegetables
Red & Orange Vegetables
Tomato Soup
Kale Roasted Broccoli
Greens Japanese Veg. Spinach Spinach Artichoke Dip
Swt. Pot. Tots
Fruits Canned
Fruits Frozen
Starchy Vegetables Canned WK Corn Fresh Frozen Mixed
Dry Beans & Legumes
Other Vegetables (Sources of Vitamins A & C/Lacking Nutrients)
Pinto Beans
Green Beans
Red Cabbage Okra
Green Peas
Apples Pineapple Tidbits Apricots, Halved Applesauce Mixed Fruit Pears, Diced Oranges, Mandarin
Peaches, Diced Mangoes
Fruits Fresh Bananas Watermelon Grapes Apples
Fruits to Try with Vitamins A & C Jell‐O Salad
Fruits to try for Lacking Nutrients
PAGE E‐6
EXAMPLES of Evaluated & Edited Vegetables: Vegetables Canned
Added Red Leaf & Romaine for variety and nutritional content. Use fresh Sweet Potatoes in Roasted Veggies & Sweet
Potato Fries. Only use canned for Holiday meals. Removed, but will consider Recipes for Healthy Kids pp. 51‐53 in the future. Fresh Sweet. Potatoes, EXAMPLE Carrots, Zucchini, & Squash are ingredients in Roasted Veggies, a favorite.
Vegetables Frozen
New
Vegetables Fresh
Vegetables with Vitamins A & C Kale Watermelon
Tomato Soup Green Beans
Broccoli Mixed
Sweet Potatoes
Tater Tots
Lettuce Sweet Potatoes Carrots
WK Corn
Hash Browns
Zucchini
Black Eyed Peas Refried Beans Creamed Corn
Peas & Carrots Diced Carrots Broccoli Normandy
Squash
Carrot Confetti Salad Cabbage
Cucumbers Blanched Carrot Stix
Spinach Mustard & Turnip Greens
Cantaloupe
For Infants.
EXAMPLES of Evaluated & Edited Fruits:
New
Try peaches, as well as new items listed, starting at papaya and below, frozen.
Fruits Canned Apples Pineapple Tidbits Pineapple, Crushed Apricots, Halved Applesauce Mixed Fruit Pears, Diced Peaches, Diced Oranges, Mandarin
Fruits Fresh Bananas Avocado
Fruits to Try with Vitamins A & C Watermelon Cantaloupe Grapes
Papaya (Frz.) Strawberries Blueberries Raspberries Mangos Cherries
PAGE E‐7
EXAMPLE of a Menu Cycle – Weekly Evaluation
Cycle Week 1 Monday
Meal Type Breakfast
Lunch
PM Snack
Tuesday
Wednesday
Thursday
Friday
Frozen WGR WGR Cinnamon WG Cereal HM/WGR Scrambled Eggs Waffles Toast Mixed Fruit Banana Squares w/Okra Fsh. Applesauce Frz. Mangoes Milk Cnd. Apricots Fsh. Apples Milk Milk Milk Milk HM Chicken HM Hamburgers HM Pork Roast HM Turkey Grilled Cheese Enchilada WGR Bun w/BE Peas Casserole Sandwich Casserole HM Tasty Tots Fsh. Red Cabbage Elbow Macaroni WW Bread WG Spanish Cnd. Green Beans Fsh. Roasted Cnd. WK Corn Cnd. Tomato Rice Milk Broccoli Frz. Grn. Peas Soup Frz. Spinach Milk Milk Fsh. Creamed Fsh. W.Melon Cauliflower Milk Milk HM WGR HM/WGR WG Cheez Its Yogurt HM/WGR Crackers Ricotta Squares Canned Pears Frz. Raspberries Turkey Hummus Frz. Peaches Pinwheels Whole Milk is served to 1 year olds. 1% Milk is served to all others.
Cycle Week 1 Evaluation Weekly Requirements or Best Practices Dark Green (Best Practice – 1) Red/Orange (Best Practice – 1)
2 2
Bean/Legume (Best Practice – 1)
3
Vitamin A Source (Best Practice – 3)
5
Weekly Limitations Additional M/MA at Breakfast (up to 3) Processed Meats (Best Practice – no more than 1) Purchased pre‐fried foods (Best Practice – no more than 1)
Daily Requirements or Best Practices Vitamin C Source (Best Practice) Whole Grain Rich Requirement (1) Best Practice (2) Fresh/Frozen (Best Practice) Indicate Fresh (Fsh.); Indicate Frozen (Frz.) Local (Best Practice) Circle
Y Y Y
Y Y Y
Daily Limitations Juice (Requirement – no more than 1) Grain Based Desserts (FGB, Exhibit A, ##3 & 4). Requirement ‐ Not Allowed Non‐creditable foods that are sources of added sugars (Best Practice – none)
Y Y Y
PAGE E‐8
Menu Templates created by TDA: squaremeals.org> Publications>TDA Downloadable Publications>Menu Templates
PAGE E‐9 PAGE E‐9
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877‐ 8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD‐3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632‐9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250‐9410; (2) fax: (202) 690‐7442; or (3) email: [email protected]. This institution is an equal opportunity provider. The Texas Department of Agriculture’s Food and Nutrition Division is funded by the U.S. Department of Agriculture, Food and Nutrition Service.
Additional Resources: Healthier CACFP Meal Standards (Final Rule) https://www.gpo.gov/fdsys/pkg/FR‐2016‐04‐25/pdf/2016‐09412.pdf Nutrition and Wellness Tips for Young Children http://www.fns.usda.gov/tn/nutrition‐wellness‐tips‐young‐children Pass the Peaches, Please http://healthymeals.nal.usda.gov/state‐ resources/creating‐positive‐and‐pleasant‐mealtimes‐schools‐and‐early‐ childhood‐programs Recipes for Healthy Kids: Cookbooks for Child Care Centers and Schools http://www.fns.usda.gov/tn/recipes‐healthy‐kids‐cookbook‐child‐care‐ centers‐0 Resource for Creditable Breakfast Cereals WIC‐34‐Texas‐WIC‐Shopping‐Guide‐brochure.pdf
Acknowledgement Statement:
You understand and acknowledge that: the training you have completed does not cover the entire scope of the program; and that you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.
PAGE E‐10
Two‐week cycle Menu to be Evaluated and Edited
*Water is served at every meal and snack.
CE Changes to Make: Children one year of age must be served unflavored whole milk. Offer 1 whole grain or whole grain‐rich Grain/Bread per day or, as a best practice, offer two a day. Resource: Wellness & Nutrition Tips for Young Children Serve ready‐to eat cereals that have no more than 6 grams of sugar per dry ounce.
Priority #
Due Date
1 2
8/1/2016 10/1/2016
3
12/1/2016
4
2/1/2017
Serve either a Fruit and a Vegetable or two different Vegetables at Lunch/Supper.
5
4/1/2017
Count 1 cup of leafy greens as 1⁄2 cup of vegetables.
6
In the final implementation, a Meat/Meat Alternate will be able to replace the Grain/Bread at Breakfast up to three times a week.
7
Eliminate all items in Exhibit A (FBG, 3‐15 & 3‐16) that have a superscript of 3 or 4.
6/1/2017 10/1/2017
PAGE E‐1
THE PROCESS
Menu Planning Exercise I
Lunch/Supper Cycle
EXAMPLE (items utilized from the Sample Menu, p. E‐1): Pork/ Fish
Beef
Chicken Chicken Spaghetti
Beef Stroganoff
Fish Sticks
Teriyaki Chicken
Cowboy Beans w/Hamburger Beef Roast
Turkey
Meat Alt.
Hawaiian Pizza with Turkey Ham Turkey Tetrazzini
Egg Salad Sandwich Grilled Cheese Sandwich
EXAMPLE of Evaluated & Edited Entrees: Chicken Beef Pork New Items
Change to HM or to Salmon Patties.
Too many beef items. Change to Pork Roast.
Chicken Spaghetti Teriyaki Chicken
Chicken Curry Chicken Enchilada Casserole
Turkey
Meat Alt.
Fish Beefy Stroganoff Cowboy Beans w/ Hamburger Beef Roast
Fish Sticks HM Fish Sticks
Turkey Tetrazzini Hawaiian Pizza with Turkey Ham
Grilled Cheese Sandwich Egg Salad Sandwich
Salmon Patties
Turkey Casserole
HM Hamburgers
Pork Roast w/BE Peas
PAGE E‐2
EXAMPLE (items utilized from the Sample Menu, p. E‐1): Enriched Grains/Breads Spaghetti/Egg Noodles/Fideo
Commercial Whole or WGR Grains/Breads WG Corn Tortilla Strips
Wheat Bread
WG Brown Rice
WW Dinner Roll
Pizza Crust
HM Grains/Breads made with WGR Flour
Other:
EXAMPLE of Evaluated & Edited Lunch/Supper Grains: Enriched Grains/Breads
New Items
HM Grains/Breads made with WGR Flour
Commercial Whole or WGR Grains/Breads
Other:
Spaghetti/Egg Noodles/Fideo
WG Corn Tortilla Strips
**Make sure at least 1 Whole Grain (WG) or Whole Grain Rich (WGR) item is served/day.
Wheat Bread
WG Brown Rice
Dinner Roll
Wheat Bread
Pizza Crust
WW Dinner Roll
WGR Pizza Crust
WGR Bun
EXAMPLE for Lunch/Supper Entrees & Grains/Breads: Monday Tuesday Wednesday Meat Category: Meat Category: Meat Category:
Week 1 M/MA
F/V G/B
Chicken
Beef
Fish & Pork
Chicken Enchilada Casserole Spinach WG Spanish Rice
HM Hamburgers
Pork Roast w//Black‐eyed Peas WGR Dinner Roll
WGR Bun
Thursday – Friday – Meat Category: Meat Category: Meat Turkey Alternate Turkey Grilled Cheese Casserole Sandwich WK Corn Pasta ‐ Elbows
WW Bread
PAGE E‐3
Menu Planning Exercise II
The Breakfast Cycle Menu
EXAMPLE (items utilized from the Sample Menu, p. E‐1) Pancakes/ Waffles/ French Toast Pancakes Fr. Toast Sticks
Toasts
Cold Cereals Homemade WGR (≤6 g of Sugar/dry Breakfast Hot Cereals M/MA ounce) Muffins or Squares WW Cinnamon WG Cereal Banana Bread Breakfast Rice Toast WW Toast WGR Apple Bread Oatmeal
EXAMPLE of Evaluated & Edited Grains/Breads & Meats/MA: Be sure cereal is enriched or fortified. Especially be careful with rice and corn cereals. *Final Rule: Cereals must have ≤6 g Sugar/Dry Ounce. All Quick Breads must be Muffins or Squares.
Consider purchasing WG or WGR commercial breakfast grains and breads.
Cold Pancakes/ Cereals Waffles/ (≤6 g of French Toasts Sugar/dry Toast ounce) Pancakes WW Cinn. WG Toast Cereals Fr. Toast WW Toast Sticks Waffles
HM/WGR French Toast Casserole
HM WGR Breakfast Hot Muffins or Cereals M/MA Squares Banana Breakfast Scrambled Bread WG Rice Eggs WGR Apple Bread Zucchini Squares Buckwheat Bake w/Zucchini & Kale
Oatmeal
Baked Oatmeal
New Items
EXAMPLE:
Category: Week Pancakes/Waffles/ 1 French Toast G/B WGR Waffles
Category: Toast & M/MA WW Cin. Toast
Category: Cold Cereal WG Cereal
Category: HM Breakfast Muffins and Squares HM/WGR Banana Squares
Category: Hot Cereal & Eggs Scrambled Eggs PAGE E‐4
Menu Planning Exercise III
The Snack Cycle Menu
EXAMPLE (items utilized from the Sample Menu, p. E‐1): Grains/Breads
Meat/ Meat Alternate
Crackers: Ritz/CheezIts/Gold Fish Cakes: Upside/Applesauce Cookies: V. Wafers
WGR Homemade Items
Other
Yogurt
HM WGR Cookies
Cheese
Hummus
EXAMPLE of Evaluated & Edited Snack Items: Grains/Breads
Crackers: Ritz/ CheezIts/Gold Fish Cakes: Upside/Applesauce Cookies: V. Wafers
Meat/ Meat Alternate Yogurt Cheese
English Muffin
Pinto Bean Dip Cottage Cheese
Carrot Spice Muffins HM Granola Garnish WGR Parmesan Squares
Boiled Egg
HM WGR Cookies
Hummus
WGR Other Homemade Items Applesauce Turkey Squares Pinwheel Ricotta Squares
New Increase the protein content at Breakfast and Snack by utilizing the M/MA component and Grain recipes that have ingredients containing protein, such as plain yogurt, cottage cheese, and ricotta cheese. Final Rule Requirement: All Grains on Exhibit A in the Food Buying Guide with a superscript of 3 or 4 are non‐creditable. See p. 3.
EXAMPLE:
Category: Week Crackers or Carrots w/Cheese/Bean 1 Dips/Guacamole G/B WG Crackers F/V M/MA Hummus
Category: Squares & Muffins Ricotta Sq.
Category: Cracker Cheez Its
Category: Category: Yogurt & M/MA & Try Cottage Cheese New Things Pinwheels Yogurt Turkey PAGE E‐5
Menu Planning Exercise IV
The Vegetable/Fruit Cycle Menu
EXAMPLES (items utilized from the Sample Menu, p. E‐1): Dark – Green Vegetables
Red & Orange Vegetables
Tomato Soup
Kale Roasted Broccoli
Greens Japanese Veg. Spinach Spinach Artichoke Dip
Swt. Pot. Tots
Fruits Canned
Fruits Frozen
Starchy Vegetables Canned WK Corn Fresh Frozen Mixed
Dry Beans & Legumes
Other Vegetables (Sources of Vitamins A & C/Lacking Nutrients)
Pinto Beans
Green Beans
Red Cabbage Okra
Green Peas
Apples Pineapple Tidbits Apricots, Halved Applesauce Mixed Fruit Pears, Diced Oranges, Mandarin
Peaches, Diced Mangoes
Fruits Fresh Bananas Watermelon Grapes Apples
Fruits to Try with Vitamins A & C Jell‐O Salad
Fruits to try for Lacking Nutrients
PAGE E‐6
EXAMPLES of Evaluated & Edited Vegetables: Vegetables Canned
Added Red Leaf & Romaine for variety and nutritional content. Use fresh Sweet Potatoes in Roasted Veggies & Sweet
Potato Fries. Only use canned for Holiday meals. Removed, but will consider Recipes for Healthy Kids pp. 51‐53 in the future. Fresh Sweet. Potatoes, EXAMPLE Carrots, Zucchini, & Squash are ingredients in Roasted Veggies, a favorite.
Vegetables Frozen
New
Vegetables Fresh
Vegetables with Vitamins A & C Kale Watermelon
Tomato Soup Green Beans
Broccoli Mixed
Sweet Potatoes
Tater Tots
Lettuce Sweet Potatoes Carrots
WK Corn
Hash Browns
Zucchini
Black Eyed Peas Refried Beans Creamed Corn
Peas & Carrots Diced Carrots Broccoli Normandy
Squash
Carrot Confetti Salad Cabbage
Cucumbers Blanched Carrot Stix
Spinach Mustard & Turnip Greens
Cantaloupe
For Infants.
EXAMPLES of Evaluated & Edited Fruits:
New
Try peaches, as well as new items listed, starting at papaya and below, frozen.
Fruits Canned Apples Pineapple Tidbits Pineapple, Crushed Apricots, Halved Applesauce Mixed Fruit Pears, Diced Peaches, Diced Oranges, Mandarin
Fruits Fresh Bananas Avocado
Fruits to Try with Vitamins A & C Watermelon Cantaloupe Grapes
Papaya (Frz.) Strawberries Blueberries Raspberries Mangos Cherries
PAGE E‐7
EXAMPLE of a Menu Cycle – Weekly Evaluation
Cycle Week 1 Monday
Meal Type Breakfast
Lunch
PM Snack
Tuesday
Wednesday
Thursday
Friday
Frozen WGR WGR Cinnamon WG Cereal HM/WGR Scrambled Eggs Waffles Toast Mixed Fruit Banana Squares w/Okra Fsh. Applesauce Frz. Mangoes Milk Cnd. Apricots Fsh. Apples Milk Milk Milk Milk HM Chicken HM Hamburgers HM Pork Roast HM Turkey Grilled Cheese Enchilada WGR Bun w/BE Peas Casserole Sandwich Casserole HM Tasty Tots Fsh. Red Cabbage Elbow Macaroni WW Bread WG Spanish Cnd. Green Beans Fsh. Roasted Cnd. WK Corn Cnd. Tomato Rice Milk Broccoli Frz. Grn. Peas Soup Frz. Spinach Milk Milk Fsh. Creamed Fsh. W.Melon Cauliflower Milk Milk HM WGR HM/WGR WG Cheez Its Yogurt HM/WGR Crackers Ricotta Squares Canned Pears Frz. Raspberries Turkey Hummus Frz. Peaches Pinwheels Whole Milk is served to 1 year olds. 1% Milk is served to all others.
Cycle Week 1 Evaluation Weekly Requirements or Best Practices Dark Green (Best Practice – 1) Red/Orange (Best Practice – 1)
2 2
Bean/Legume (Best Practice – 1)
3
Vitamin A Source (Best Practice – 3)
5
Weekly Limitations Additional M/MA at Breakfast (up to 3) Processed Meats (Best Practice – no more than 1) Purchased pre‐fried foods (Best Practice – no more than 1)
Daily Requirements or Best Practices Vitamin C Source (Best Practice) Whole Grain Rich Requirement (1) Best Practice (2) Fresh/Frozen (Best Practice) Indicate Fresh (Fsh.); Indicate Frozen (Frz.) Local (Best Practice) Circle
Y Y Y
Y Y Y
Daily Limitations Juice (Requirement – no more than 1) Grain Based Desserts (FGB, Exhibit A, ##3 & 4). Requirement ‐ Not Allowed Non‐creditable foods that are sources of added sugars (Best Practice – none)
Y Y Y
PAGE E‐8
Menu Templates created by TDA: squaremeals.org> Publications>TDA Downloadable Publications>Menu Templates
PAGE E‐9 PAGE E‐9
In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877‐ 8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD‐3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632‐9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250‐9410; (2) fax: (202) 690‐7442; or (3) email: [email protected]. This institution is an equal opportunity provider. The Texas Department of Agriculture’s Food and Nutrition Division is funded by the U.S. Department of Agriculture, Food and Nutrition Service.
Additional Resources: Healthier CACFP Meal Standards (Final Rule) https://www.gpo.gov/fdsys/pkg/FR‐2016‐04‐25/pdf/2016‐09412.pdf Nutrition and Wellness Tips for Young Children http://www.fns.usda.gov/tn/nutrition‐wellness‐tips‐young‐children Pass the Peaches, Please http://healthymeals.nal.usda.gov/state‐ resources/creating‐positive‐and‐pleasant‐mealtimes‐schools‐and‐early‐ childhood‐programs Recipes for Healthy Kids: Cookbooks for Child Care Centers and Schools http://www.fns.usda.gov/tn/recipes‐healthy‐kids‐cookbook‐child‐care‐ centers‐0 Resource for Creditable Breakfast Cereals WIC‐34‐Texas‐WIC‐Shopping‐Guide‐brochure.pdf
Acknowledgement Statement:
You understand and acknowledge that: the training you have completed does not cover the entire scope of the program; and that you are responsible for knowing and understanding all handbooks, manuals, alerts, notices and guidance, as well as any other forms of communication that provide further guidance, clarification or instruction on operating the program.
PAGE E‐10
