Nutrition Guidance Manual - WI Child Nutrition Programs (FNS)

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Summer Meal Ideas and ChecklistsMake a plan to incorporate a variety of fruits, vegetables, and whole grains into your menu!FruitsApplesApricotsBananasBlackberriesBlueberriesCantaloupeCherriesGrapefruitFood ItemsGrapesHoneydewKiwi fruitMangoesNectarinesOrangesPapayaPeachesPearsPineapplePlumsRaisinsRaspberriesStrawberriesTangerinesWatermelonRecipe Ideas Apples and peanut butter Fresh fruit and oatmeal breakfast Fruit and yogurt parfait Fruit salad (fresh, frozen, & canned) Green, leafy salad with fruit (cannedpineapple or sliced strawberries; servewith balsamic vinaigrette dressing) Italian ham and melon (cantaloupewedge wrapped in a thin slice of ham) Smoothie (with milk and/or yogurt)Vegetables,Dry Beans andPeasDark green:Bok choyBroccoliGreensCollardMustardTurnipKaleSpinachWatercressDry beansand peas:Black beansBlack-eyedpeasChickpeasKidneybeansLentilsNavy beansPinto beansSoy beansSplit peasWhite beansRed/orange:CarrotsPumpkinRed PeppersSquashAcornButternutHubbardSweetpotatoesTomatoesStarchy:CassavaCornGreen peasGreen limabeansPlantainsPotatoesTaroWaterchestnutsOther:ArtichokeAsparagusAvocadoBean sproutsBeetsBrusselssproutsCabbageCauliflowerCeleryCucumbersEggplantGreen beansGreenpeppersIceberglettuceMushroomsOkraOnionsParsnipsTurnipsWax BeansZucchini Ants on a log (celery sticks toppedwith raisins and peanut butter) Bean dip or hummus Chana Masala (spiced chickpea dish) Cold pasta salad Egg casserole with veggies & cheese Greek salad (cucumber, tomato, olives,feta, and low-fat Greek dressing) Grilled veggie sandwich/panini Loaded veggie pizza Mexican rice and beans Mixed greens salad Pasta or lasagna with summer squash Salsa with whole grain tortilla chips Soup, stew, or chili Stuffed peppers with seasoned quinoaor brown rice filling Summer veggie skewers Sweet potato and chili boats Three bean salad Vegetable stir-fry Veggie burrito or quesadilla Veggie roll-up (veggies in a wholegrain tortilla with hummus/dressing) Veggie sticks with dipWhole GrainsAmaranthBrown riceBuckwheatBulgurMilletOatmealWholegraincerealRolled oatsQuinoaWhole corn:TortillasWhole grain:BarleyBread/bunsCornmealCrackersNoodlesPitas, RollsTortillasWhole ryeWild rice Breakfast dishes: Oatmeal with fruit orwhole-grain cereal and yogurt parfait Brown rice salad Kangaroo pocket (whole grain pitapocket with veggies and fillings) Sandwich (whole grain bread) Stuffed peppers with seasoned quinoaor brown rice filling Tabbouleh salad (bulgur, tomatoes,mint, parsley, lemons, and olive oil) Whole-grain barley stew Wild rice casserole38
Education and EnrichmentIn this section, you will find information on: Creating a positive eating environment; Incorporating nutrition education at your sites; and Promoting physical activity.Creating aPositive EatingEnvironmentA pleasant eating environment is another important key to healthy eating.Bringing children and foods together in a happy meal setting is asimportant as what children should eat. Pleasant eating experiences formhabits and attitudes that can last a lifetime.Tips for Adult Role Models Sit with children at the table for meals. Don’t rush. Allow enough time for children to eat and experiencehealthy eating within meal service time requirements. Help children recognize hunger cues. Encourage and try new foods withchildren and praise children when they do. Discuss the color, shape,size, nutritional value, or origin of the foods served to stimulate appetiteand encourage consumption of new foods. Engage children in conversation about the meal and healthy foods. Forexample, ask children to name the food groups; to name examples offruits, vegetables dairy products, meat or meat alternatives, and grainproducts; or to name their favorite healthy foods, and explain what theylike about them. Try new foods with children and praise children when they do. Discuss the color, shape, size, nutritional value, or origin of the foodsserved to stimulate appetite and encourage consumption of new foods. Engage children in conversation about the meal and healthy foods. Forexample, ask children to name the food groups; to name examples offruits, vegetables dairy products, meat or meat alternatives, and grainproducts; or to name their favorite healthy foods, and explain what theylike about them. Try new foods with children and praise children when they do. Be mindful of the language you use to encourage healthy eating. Usephrases that help; avoid phrases that hinder (see the table below).Be mindful of the language you use to encourage healthy eating. Usephrases that help; avoid phrases that hinder (see the table on the next page).39
Page 1 and 2: The Summer Food Service ProgramSumm
Page 3 and 4: CONTENTSINTRODUCTION ..............
Page 5 and 6: Using a Food Thermometer ..........
Page 7: DietaryGuidelines forAmericansThe D
Page 10 and 11: FOOD COMPONENTS AND FOOD ITEMSSUMME
Page 12 and 13: Offer VersusServe (OVS)Offer versus
Page 14: More on FoodComponentsThis section
Page 17 and 18: For lunch and supper, 8 oz. or 1 cu
Page 19 and 20: ProductFormulationSchool Foodservic
Page 21 and 22: Summer Menu PlanningIn this section
Page 23 and 24: CalculatingServing Sizesand CostsCh
Page 25 and 26: Sample Cycle MenusThe following is
Page 27 and 28: Making the Most of Summer MealsBuil
Page 29 and 30: fruits are naturally sweet, it can
Page 31 and 32: Protect children’s hearts, brains
Page 33 and 34: What type of grains should I offer?
Page 35 and 36: Prepare a stir-fry with a variety o
Page 37 and 38: SampleRecipesThe following recipes
Page 39: 2 ¼ tsp Salt-free chili-lime seaso
Page 43 and 44: The Physical EnvironmentIf you are
Page 45 and 46: PromotingPhysicalActivityWhile phys
Page 47 and 48: Spotlight on Summer Food Service Pr
Page 49 and 50: amounts of foods that will meet the
Page 51 and 52: PART II — NUTRITION SERVICESHire
Page 53 and 54: Getting Organized: Food Purchasing
Page 55 and 56: DevelopingFoodSpecificationsWhen pr
Page 57 and 58: How to Use theFood BuyingGuideUSDA'
Page 59 and 60: Additional information about calcul
Page 61 and 62: MenuProductionRecordsThe SFSP regul
Page 63 and 64: ScoopsThe number of the scoop indic
Page 65 and 66: Keep Food Fresh: Food StorageIn thi
Page 67 and 68: Drive Dirt and Germs Out: Food Sani
Page 69 and 70: Take Precautions: Food SafetyIn thi
Page 71 and 72: SEPARATESeparate foods that are rea
Page 73 and 74: For additional information, visitht
Page 75 and 76: Call the local or State Health Depa
Page 77 and 78: E. Coli ReportAccording to USDA's F
Page 79 and 80: Minimum Safe Internal Temperatures
Page 81 and 82: Approximate Storage Life in Days of
Page 83 and 84: e Will harden at high temperature,
Page 85 and 86: Frozen Food Storage (continued)The
Page 87 and 88: f Garlitz, Carol J., Boor, K., and
Page 89 and 90: Food Safety ChecklistDate__________
Page 91 and 92:
Food Safety Checklist, continuedFOO
Page 93 and 94:
Questions and Answers1. I have to h
Page 95 and 96:
with food safety information, which
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MyPlateThe U.S. Department of Agric
Page 99 and 100:
meal. Example: An orange and orange
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GROUP DMINIMUM SERVING SIZE FOR GRO
Page 103 and 104:
How to Read Nutrition LabelsNutriti
Page 105 and 106:
3. Limit these nutrientsIn general,
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Food Sources of Vitamin A (Continue
Page 109 and 110:
Food Sources of Vitamin C (Continue
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Food Sources of Vitamin C (Continue
Page 113 and 114:
Food Sources of Iron (Continued)Foo
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Food Sources of CalciumAll foods li
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Serving Sizes and Yields for Vegeta
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Serving Sizes and Yields for Fruits
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e of the Position:Sample Position D
Page 123 and 124:
Food Service Equipment NeedsEquipme
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Quaternary ammonium compounds (Quat
Page 127 and 128:
Sanitize Smallware in a Mechanical
Page 129 and 130:
CAUTION:All equipment should be kep
Page 131 and 132:
Food Inventory Record InstructionsT
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Date Marking Ready-to-Eat, Potentia
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DAILY TEMPERATURE FORM - INTERNAL F
Page 137 and 138:
RESOURCE SECTIONInformation Resourc
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Nutrition.govNIFANCEMCHAdditional o
Page 141 and 142:
Serving It Safe: A Manager’s Tool
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Nutrition Guidance Manual - WI Child Nutrition Programs (FNS)

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