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Teeulag mulants
Feeding Infants ...

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 The Infant Meal Pattern The Infant Meal Pattern

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Breast Milk .............................
Iron-Fortified Infant Formula ....................
M ilk . .. ... .. .. ... .. ... ... .. ... .. ..
Sanitation, Food Preparation and Safe Food Handling.
Bottle Feeding ...............................
Baby Foods .................................44
Foods That Cannot Be Credited
Foods to Avoid or Limit ..........................
Baby Bottle Tooth Decay .........................46

Handling Foods for Safety ..

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Food Handling ...........
Helpful Hints for Food Safety ......................
Ways to Recognize Food Spoilage .

serving MANIC TOOAS Serving Ethnic Foods ...

. . . . . . . . . . . . . . . . . . . . . . . . .51 Considering Ethnic Differences ... Considering thnic Dinerences · · · · · · · · · · · · · · · · · · · · African Americans ........... Hispanic Americans .........

... . .. ... . . Asian and Pacific Islanders ... Native Americans ............................ Jewish Americans ............................. Holidays ...::::::::

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Evaluating Recipes and Purchased Food Products

Tips for Evaluating a Recipe .....
Abbreviations ...............................
Common Measures and Equivalents .....
Weights of One Cup of Commonly Used Ingredients .....
Crediting Homemade Bread Products ............
Crediting Commercial Bread Products ..........
Meeting the Meal Pattern Requirements.
Portion Sizes................................66
Combination Dishes ...........................
Recipe Analysis ..................
Recipe Analysis Worksheet .......................
Common Food Yields

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Crediting Foods .....
Child and Adult Care Food Program Meal Pattern for Children ....72
Bread and Bread Alternates...
Fruits and Vegetables ..........................
Meat and Meat Alternates .......................
Milk ................................... 105

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Grasping Nutrition Concepts

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carbohydrates. This can help lower fat intake.

Use sugars only in moderation. A
diet high in sugar can have too many
calories and too few nutrients for most
people.

Use salt and sodium only in
moderation to help reduce risk of
high blood

pressure.

• If you drink alcoholic beverages,

do so in moderation.

Key Elements of the
Dietary Guidelines

Healthy diets include a variety of nutritious foods from all food groups. It is important to remember that no single food can supply all necessary nutrients. All foods can be part of a healthy diet.

When planning meals, moderation is always the key. Eating too much or too little of any one food or nutrient can be unhealthy.

Good health depends on a number of factors including: diet, heredity, lifestyle, health care and the environment.

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