Please enable JavaScript.
Coggle requires JavaScript to display documents.
Planning and Serving Nutritious and Economical Meals, Developing the Menu,…
-
Developing the Menu
-
“Teachers have many opptunities to encourage and support children in this process by planning nutritious meals and snacks and serving them in pleasant atmosphere.”(Pg. 432)
“Thoughtful planning is necessary whether the menu is designed to feed a family of three or an institution serving one-hundred meals a day.”(Pg. 432)
“The menu planner must work within these guidelines and take great care to stay current with updated information as this program undergoes frequent and sometimes sweeping changes.”(Pg. 438)
“Menu planners are able to create meals that will appeal to children when they take time to visualize how food will look on a plate.” (Pg. 440)
“Toddlers and young children are unlikely to consider the nutrient content of food, but they will think of foods in terms of color, flavor, temperature, texture, and shape.” (Pg. 440-441)
“Children can be encouraged to identify and describe various food characteristics, such as being round or rectangular, red or yellow, hot or cold, smooth or rough, soft or crisp, sweet or salty.” (Pg. 441)
-
Writing Menus
-
“Pre-paring two or three weeks’ worth of menus simultaneously is often a more efficient use of the menu planner’s time and allows utilization of larger, more economical amounts of food.” (Pg. 447)
“Cycle menus are usually written to parallel the seasons and incorporate fruits and vegetables that are most available and affordable.” (Pg. 447)
“Seasonal cycle menus offer another distinct advantage in that they can be reused year after year with timely revisions.” (Pg. 447)
Meal Service
-
-
“Many teachers believe the positive aspects of family- style service out-weigh the benefits of portion and cost control associated with plate service.” (Pg. 450)
“Minimal attention should be focused on proper table manners to avoid creating a negative mealtime atmosphere.” (Pg. 450)
Nutritious Snacks
-
“Some manufacturers add vitamin C to their apple, grape, cranberry, and pineapple juices; however, always check juice labels carefully to determine if they are indeed fortified with vitamin C because many are not.” (Pg. 449)
“The crispness of fresh fruits and vegetables also aids in removing food particles that may cling to teeth and stimulates the gums so they remain healthy.” (Pg. 448)