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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... Homemade Bread Products • · Crediting Commercial Bread Products • Meeting the Meal Pattern Requirements Portion Sizes Combination Dishes · Recipe Analysis .39 .41 41 · 42 · · .42 .42 Recipe Analysis Worksheet Common Food Yields ...
... Homemade Bread Products • · Crediting Commercial Bread Products • Meeting the Meal Pattern Requirements Portion Sizes Combination Dishes · Recipe Analysis .39 .41 41 · 42 · · .42 .42 Recipe Analysis Worksheet Common Food Yields ...
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... jar is opened , store it in the refrigerator . Food should be used as soon as possible , but at least within two to three days . Preparing Baby Food at Home Preparing homemade baby food has 44 What's in a Meal ? Feeding Infants.
... jar is opened , store it in the refrigerator . Food should be used as soon as possible , but at least within two to three days . Preparing Baby Food at Home Preparing homemade baby food has 44 What's in a Meal ? Feeding Infants.
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... homemade baby food has several advantages . It is more economical and the provider can ensure the quality of the food . Commercial baby foods may lack enough texture for the older baby . The texture can be modified when homemade baby ...
... homemade baby food has several advantages . It is more economical and the provider can ensure the quality of the food . Commercial baby foods may lack enough texture for the older baby . The texture can be modified when homemade baby ...
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... homemade foods . To find the weight of a fraction of one cup , follow the directions in the table below . Multiply the weight of one cup by : To find the weight of : 0.75 3/4 cup 0.66 2/3 cup 0.50 1/2 cup 0.33 1/3 cup • 0.25 1/4 cup ...
... homemade foods . To find the weight of a fraction of one cup , follow the directions in the table below . Multiply the weight of one cup by : To find the weight of : 0.75 3/4 cup 0.66 2/3 cup 0.50 1/2 cup 0.33 1/3 cup • 0.25 1/4 cup ...
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... Cup of Various Foods , Home Economics Research Report No. 41 , USDA . 196 120 164 Crediting Homemade Bread Products The following steps can be followed 62 What's in a Meal ? Evaluating Recipes and Purchased Food Products.
... Cup of Various Foods , Home Economics Research Report No. 41 , USDA . 196 120 164 Crediting Homemade Bread Products The following steps can be followed 62 What's in a Meal ? Evaluating Recipes and Purchased Food Products.
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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.