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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Page 11
... Food items served in addition to the required components of the CACFP meal pattern to increase variety , appeal , nutrient content and calories . e in Developmental Disabilities A developmentally disabled child may or. raisin bran cereal ...
... Food items served in addition to the required components of the CACFP meal pattern to increase variety , appeal , nutrient content and calories . e in Developmental Disabilities A developmentally disabled child may or. raisin bran cereal ...
Page 31
... food fits into the overall daily diet . Sodium 300mg 13 % Total Carbohydrate13g 4 % Dietary Fiber 3g 12 % Sugars 3g today's consum- ers , most of whom need to worry about getting too much of certain items ( fat , for example ) , rather ...
... food fits into the overall daily diet . Sodium 300mg 13 % Total Carbohydrate13g 4 % Dietary Fiber 3g 12 % Sugars 3g today's consum- ers , most of whom need to worry about getting too much of certain items ( fat , for example ) , rather ...
Page 39
... Food Program Infant Meal Pattern birth. The Infant Meal Pattern The infant ... food portion in the meal pattern to allow for flexibility in how much food is served ... items shown for lunch can be served at two or more feedings , perhaps ...
... Food Program Infant Meal Pattern birth. The Infant Meal Pattern The infant ... food portion in the meal pattern to allow for flexibility in how much food is served ... items shown for lunch can be served at two or more feedings , perhaps ...
Page 44
... items purchased separately . Serving Commercially Prepared Baby Food • Be sure the vacuum seal has not been broken before using . The jar should " pop " when opened . Do not use the baby food jar as a serving dish . Remove the amount of ...
... items purchased separately . Serving Commercially Prepared Baby Food • Be sure the vacuum seal has not been broken before using . The jar should " pop " when opened . Do not use the baby food jar as a serving dish . Remove the amount of ...
Page 60
... Food Products Weights of One Cup of Commonly Used Ingredients The use of company or product names does not imply approval or endorsement of products by the USDA . Product names are given only for clarification . Food Item Type Weight of ...
... Food Products Weights of One Cup of Commonly Used Ingredients The use of company or product names does not imply approval or endorsement of products by the USDA . Product names are given only for clarification . Food Item Type Weight of ...
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Common terms and phrases
Alternates Serving sizes American Dietetic Association apple baby banana beef bottle Bread Alternates Bread and Bread bread products breast milk butter CACFP cakes calcium calories calories from fat carbohydrate cereal cheese children three chips cholesterol CN label components cookies crackers cream Creditable Food Item daily values diet dietary fiber Dietary Guidelines DRINK dry beans eggs enriched flour fiber fish flavored fluid milk Food Guide Pyramid Food Item Yes Food Labels frozen fruit juice fruit/vegetable requirement Fruits and Vegetables grain grams 0.5 oz Guidelines for Americans high in fat homemade infant formula ingredient by weight Lactose intolerance low-fat meal or flour meal pattern requirements meat alternate menus muffins niacin number of servings nutrients Nutrition Information ounce peas potatoes poultry primary ingredient protein Quick bread recipe riboflavin rice salt saturated fat sauce Serving sizes specified slice soups tablespoons Tbsp three through five tomato vitamin vitamin B2 whole-grain Yes No Comments yogurt
Popular passages
Page 3 - Fats, Oils, & Sweets USE SPARINGLY Milk, Yogurt, & Cheese Group 2-3 SERVINGS Vegetable Group 3-5 SERVINGS Fruit Group 2-4 SERVINGS Bread, Cereal, Rice, & Pasta Group 6-11 SERVINGS SOURCE: US Department of Agriculture/US. Department of Hearth and Use the Food Guide Pyramid to help you eat better every day.
Page 31 - Servings Per Container 4 Amount Per Serving Calories 90 Calories from Fat 30 % Daily Value* Total Fat 3g 5% Saturated Fat Og 0% Cholesterol Omg 0% Sodium...
Page 31 - Iron 4% • Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your...
Page 3 - Sugars and added) (added) These symbols show that fat and added sugars come mostly from fats. oils, and sweets, but can be part of or added to foods from the other food groups as well.
Page 3 - Use the Food Guide Pyramid to help you eat better every day.. .the Dietary Guidelines way. Start with plenty of Breads, Cereals, Rice, and Pasta; Vegetables; and Fruits. Add two to three servings from the Milk group and two to three servings from the Meat group. Each of these food groups provides some, but not all, of the nutrients you need. No one food group is more important than another - for good health you need them all. Go easy on the fats, oils, and sweets, the foods in the small tip of the...
Page 27 - According to law, every food label must include: • the common name of the product • the name and address of the manufacturer, packer or distributor...
Page 31 - New title signals that the label contains the newly required information. Calories from fat are now shown on the label to help consumers meet dietary guidelines that recommend people get no more than 30 percent of the calories in their overall diet from fat.
Page 72 - Yogurt may be used as meat/meat alternate in the snack only. You may serve 4 ounces (weight) or 'A cup (volume) of plain, or sweetened and flavored yogurt to fulfill the equivalent of 1 ounce of the meat/meat alternate component. For younger children, 2 ounces (weraht) or 'A cup (volume) may fulfill the equivalent of ]A ounce of the meat/meal alternate requirement.
Page 31 - Serving sizes are now more consistent across product lines, are stated in both household and metric measures, and reflect the amounts people actually eat. The list of nutrients covers those most important to the health of today's consumers, most of whom need to worry about getting too much of certain nutrients (fat, for example), rather than too few vitamins or minerals, as in the past.
Page 52 - Hispanic a person of Mexican, Puerto Rican, Cuban, Central or South American, or other Spanish culture or origin, regardless of race.