What's in a Meal?U.S. Department of Agriculture, Food and Nutrition Service, 1994 - 114 pages Intended to assist Child and Adult Care Food Program (CACFP) personnel in providing quality, nutritious meals which comply with CACFP meal pattern requirements. Sections include: nutrition, recipe modification, food labeling, feeding infants, food handling and sanitation, ethnic foods, recipe evaluation, and crediting foods. |
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Alternates Serving sizes American Diabetes Association baby banana beef bottle Bread Alternates Bread and Bread bread products breast milk butter CACFP calories calories from fat carbohydrate cereal cheese children three chips cholesterol CN label components crackers cream Creditable Food Item daily values diet dietary fiber Dietary Guidelines DRINK eggs enriched flour Evaluating Recipes fiber fish flavored fluid milk Food Guide Pyramid Food Item Yes frozen fruit juice fruit/vegetable requirement Fruits and Vegetables grain grams 0.5 oz high in fat homemade infant formula ingredient by weight Lactose intolerance low-fat meal or flour meal pattern requirements meat alternate muffins niacin nutrients Nutrition Information ounce peas potatoes poultry primary ingredient protein Purchased Food Products Quick bread Recipes and Purchased riboflavin rice salt saturated fat sauce serving equals Serving sizes specified slice snack soups sugar tablespoons Tbsp three through five tomato Understanding Food Labels vitamin vitamin B2 whole-grain Yes No Comments yogurt