Slide 1 Purpose of Section 2 Food Purchasing for Child Care Centers The purpose of section 2 is to introduce Step 1 in the food purchasing Section 2: process. Menus (Step 1) • Step 1 is planning menus. National Food Service Management Institute Section 2: Menus 1 PLEASE KEEP IN MIND THAT THE FOCUS OF THIS TRAINING IS PURCHASING NOT ON MENU PLANNING. Slide 2 Are You Ready!? What’s on a Penny? National Food Service Management Institute 2 Slide 3 What’s On a Penny? Front side: “In God We Trust” 1. “Liberty” 2. Date 3. Mint Mark (under date, 4. sometimes) President Lincoln’s 5. portrait facing left. National Food Service Management Institute 3
Slide 4 What’s On a Penny? Back side: “United States of 1. America” “One Cent” 2. “E Pluribus Unum” 3. Lincoln Memorial (12 4. columns) Lincoln Statue in middle 5. of columns National Food Service Management Institute 4 Slide 5 What’s On a Penny? General: It is copper colored 1. The rim around the edge on both sides is 2. raised The front & back are inverted with 3. respect to each other The diameter is ¾ inch 4. The thickness is approximately 1/16 inch 5. Its weight is approximately 1/6 ounce. 6. The external rim is smooth on the 7. outside. National Food Service Management Institute 5 Slide 6 Remember Pennies Make Dollars! 6 National Food Service Management Institute
Slide 7 Section 2 Menus Has two objectives Lesson Objectives We will be able to: The learner will be able to explain why planning menus is the explain why planning menus is the first step in the food purchasing first step in the food purchasing process and process and state three resources for planning state three resources for planning menus. menus. National Food Service Management Institute Section 2: Menus 7 Slide 8 You must first plan your menus before Menus (Step 1) buying your food. First - Plan the menus before buying food. National Food Service Management Institute Section 2: Menus 8 • Emphasize that you should never buy Slide 9 Never . . . food and then try to find a place for it on the menus. . . . buy food and then try to • This course will not provide detailed find a place for it on the menus. information on menu planning. • If you want training on menu planning, National Food Service Management Institute Section 2: Menus 9 contact NFSMI at 800-321-3054 or http://www.nfsmi.org. • AND request ME as your TRAINER! • This section discusses menus because menus determine what food will be purchased.
Slide 10 Menu Resources • There are three resources that can Menu Resources help in planning menus appropriate for Feeding Infants: the Child and Adult A Guide for Use in the Care Food Program (CACFP). Child Nutrition Programs Note: As you talk about each resource, Great resource for planning menus for infants – show a copy to the participants. When Birth to 11 months National Food Service Management Institute Section 2: Menus 10 you are finished, put the resources on a table accessible to participants during breaks. • Show this slide and point out that a great resource for planning menus for infants (from birth through 11 months old) is: • Feeding Infants: A Guide for Use in the Child Nutrition Programs (United States Department of Agriculture, Food and Nutrition Service [USDA/FNS], 2002). • Feeding Infants: A Guide for Use in the Child Nutrition Programs can be downloaded from http://teamnutrition.usda.gov/Resourc es/feeding_infants.html
• Building Blocks for Fun and Healthy Slide 11 Meals (USDA/FNS, 2000) is useful in Menu Resources planning menus for children 1 year old and older. Building Blocks for Fun and • A copy of Building Blocks for Fun and Healthy Meals Healthy Meals can be found at Useful for planning menus http://teamnutrition.usda.gov/Resourc for children -1 year and up National Food Service Management Institute Section 2: Menus 11 es/buildingblocks.html Slide 12 USDA Recipes for Child Care Menu Resources The recipes from the 1999 publication Child Care Recipes: Food for Health and Child Care Fun from USDA's Child and Adult Care Recipes: Food for Health and Food Program have been updated to Fun reflect the changes made in the 2001 Oregon – Food Buying Guide for Child Nutrition Afternoon session! Section 2: Menus 12 National Food Service Management Institute Programs . Revised recipes have been standardized, edited for consistency, analyzed for nutrient content, and updated with CCP information based on the 2005 Food Code Supplement .
Available : Online to all child care programs and state agencies. This resource provides several recipes suitable for children in the CACFP. A copy of Child Care Recipes: Food for Health and Fun can be obtained at http://teamnutrition.usda.gov/Resourc es/childcare_recipes.html Slide 13 You can obtain copies of these three resources by contacting your State To get a copy . . . Agencies, or you can download copies contact your State Agency or check these Web sites: from the Internet. http://www.fns.usda.gov/tn/Resources/ feeding_infants.html http://www.fns.usda.gov/tn/ Resources/buildingblocks.html http://www.fns.usda.gov/tn/ Resources/childcare_recipes.html Ask the participants if they already use http://www.nfsmi.org/Information/cc_recipe _index_alpha.htm any of these three resources. If so, ask Section 2: Menus 13 National Food Service Management Institute them to comment on how they use them. What are some other resources that you use for menus and recipes? Mary place on flip chart paper.
Slide 14 All the activities that we do are based on data from a fictitious child care Practice Center center. Name: Oak Street Child Care Center Type: small, independent • The name of the Center is Oak Location: a community of 10,000 Street Child Care Center Days open: Monday – Friday • Oak Street is a small independent 52 weeks/year except certain holidays center that serves up to 146 meals National Food Service Management Institute Section 2: Menus 14 daily to infants, children and caregivers. • Oak Street is located in a community of 10,000. • The Center is open Monday through Friday, 52 weeks a year, except for certain holidays. Slide 15 The Center uses Cycle Menus Practice Center The menus include the CACFP meal Cycle menus pattern serving sizes for CACFP serving sizes for infants 4 – 7 months old infants 4 – 7 months old infants 8 – 11 months old infants 8 – 11 months old children 1 – 2 years old children 1 – 2 years old children 3 – 5 years old children 3 – 5 years old Section 2: Menus 15 National Food Service Management Institute The Oak Street Child Care Center does not include the CACFP meal pattern serving sizes for infants from birth through 3 months old and for children 6 through 12 years old because the Center does not serve any infants and children in these age groups. Have copy of Mealtime Memo for Child Care No.3, 2009 “Using Cycle Menus to Control Food Costs”.
Slide 16 Open your manuals to the chart on Page 7. Oak Street Child Care Center The chart shows the meals served at Meals Served Number the Center and the number of infants, Age Group Enrolled Breakfast Lunch Snack Infants: 4 – 7 months 1 1 1 1 children and caregivers who eat these Infants: 8 – 11 months 2 1 2 2 Children: 1 – 2 years meals. 26 20 26 26 Children: 3 – 5 years 15 10 10 15 Caregivers 8 11 12 Totals 44 40 50 56 Oak Street has only one infant enrolled National Food Service Management Institute Section 2: Menus 16 that is 4-7 months old. This infant attends a full day and eats all of the meals served. The Center has two infants enrolled that are 8-11 months old. One infant attends half of the day and eats only lunch and a snack, while the other infant attends the full day and eats breakfast, lunch, and a snack. The Center has 26 children enrolled that are 1-2 years ld. Six children attend half of the day and eat only lunch and a snack, while 20 attend the full day and eat breakfast, lunch, and a snack. There are 15 children enrolled that are 3-5 years old. Ten children attend at the full day and eat breakfast, lunch, and a snack. Five children attend only part of the day and eat only a snack. 12 Caregivers work at the Center. Eight eat breakfast, 11 eat lunch, and 12 eat a snack. When the total meals served for breakfast (40), lunch (50), and snack (56) are added, the result is 146, which is the total number of meals served daily to infants, children, and caregivers if all are present.
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