Nutrition Guidance Manual - WI Child Nutrition Programs (FNS)

isk for choking so make sure foods are offered in a form that is easy forthem to chew and swallow. See Choking Risks in the Reference Sectionfor more information.It is also important to consider the Dietary Guidelines for Americans’recommendations to get adequate nutrients within calorie needs whileincreasing the use of whole-grains, fresh fruits, vegetables, and low-fat orfat-free milk and milk products, and limiting saturated and trans fat,added sugars, and sodium. Refer to Making the Most of Summer Meals inthis guidance for recipes and tips on incorporating a wide variety ofnutritious foods in your summer menu. You can use the Summer MenuChecklist in this section to evaluate menus.Creating aCycle MenuIf you have on-site cooking facilities, try using standardized recipes,when they are available. A standardized recipe is a recipe that gives thesame good results every time. Finally, make sure to think aboutpreparation time, labor, equipment, delivery, costs, and extra needs andresources, such as ice, straws, and garbage bags.Planning menus in advance can help to ensure a successful food serviceoperation. One way to do this is to develop a cycle menu. A cycle menuis a set of planned menus that are repeated in the same order for a periodof time, usually 2, 3, or 4 weeks. The menu is different every day duringthe cycle. A cycle menu offers variety and is flexible to allow forsubstitutions. It is the master plan of meal planning.Cycle menus can be adjusted as follows:Replace foods that not are availableObserve birthdays and other special occasionsIntroduce new foods and try new recipesTake advantage of seasonal foods or best buys. (See the BuyingCalendar for Fresh Fruits and Vegetables in the Reference section tolearn when foods are in season.)Use leftovers wiselyConsider food acceptabilityWhen planning your menus include a schedule for food purchases, costcontrol, food preparation time and delivery.20