Transcript This meal

Colorado Child and Adult Care Food Program Sponsors
United for Health
HEALTHIER FUTURES
FOR OUR CHILDREN
Presented By:
A Child’s Choice
KidCare Nutrition Sponsor
Kids’ Nutrition Company
Southwest Food Program, Inc.
Wildwood Child Care Food Program
WORKSHOP FOCUS

Introduce CACFP

Nutrient dense foods

Healthier Meals Initiative

Resources
WHAT IS THE CACFP ALL ABOUT?
3.3 million children
receive nutritious meals and snacks each day
as part of the day care they receive.
LOOKING PAST THE “CREDITABLE MEAL”
Nutrition
Education
Menu
Upgrades
CACFP
Nutrition-Related
Goals
Following the
USDA Dietary
Guidelines
Nutritional
Variety
Exposure to
New Foods
FOCUS ON A NUTRIENT-DENSE DIET
NutrientRich
Foods
NutrientPoor
Foods
High in
Nutrients
and
Low in
Calories
Few Nutrients
and
High in
Calories
Which would better serve her needs?
NUTRIENT-RICH FOODS AND BEVERAGES
Nutrient-rich foods and beverages
are lean or low in solid fats
and minimize or exclude
added solid fats, sugars,
starches and sodium.
GET MORE NUTRIENT-RICH FOODS DAILY
Eat More of These
Minimally Processed Foods
Eat Less of These
Processed Foods
COLORADO’S HEALTHIER MEALS INITIATIVE
FOR CHILDREN AGES 1-5 YRS
Juice
Grains
Healthy
Proteins
• Serve juice no more than 2x/week
• Encourage more whole fruits and vegetables in place of juice
• Serve at least 1 whole grain item each day
• More nutritional benefits in the whole grain
• Serve processed meats no more than 1x/week, if at all
• Encourage more fresh and less processed forms of meat/meat
alternates
• Serve low-fat (1%) or fat-free milk (skim) to all children 2 yrs and older
Milk
Colorado Child and Adult Care Food Program (CACFP) is a USDA-funded program and an equal opportunity provider and employer.
MOVING FORWARD
Healthier
Meals
Limit
Juice
More
Whole
Grains
Low-fat
or
Limit
Skim
Processed Milk
Meats
JUICE INITIATIVE
SERVE JUICE NO MORE THAN
TWO TIMES PER WEEK
REASONS TO LIMIT JUICE
Feeding Infants and Toddlers Study
(FITS)

Children need adequate fruits and
vegetables for good nutrition and
to build healthy eating habits.

Children have a low overall intake
of fruits and vegetables.
SERVING JUICE CAN BE A PROBLEM
Limit juice in the child care setting
to 2 times a week, if at all.
Limit
Offer
NUTRITIONAL VALUE OF JUICE
Juice has more
calories and natural sugar
compared to whole fruit.
THE JUICE BREAKDOWN
Did you know…..
½ cup apple
32 calories 6.5g sugar
½ cup apple juice 56 calories
13g sugar
40 grapes are in 8 oz. of grape juice
3-4 standard size oranges are in 8 oz. of orange juice
FIGURING IN FIBER
Whole or cut-up fruits are
sources of dietary fiber.
good
Juice provides little
to no fiber.
TODAY I ATE A RAINBOW!
TRACKING YOUR RAINBOW
SERVE WHOLE FRUITS AND VEGETABLES
FRESH
FROZEN
CANNED
HOW DO WE GET TO THE RAINBOW?
Eat together.
Take it with you.
Fix them
together.
Share the
adventure.
GRAINS INITIATIVE
SERVE AT LEAST
ONE WHOLE GRAIN ITEM PER DAY
A KERNEL OF WHEAT
The bran contains a small amount of protein,
large quantities of the three major B-vitamins,
trace minerals, and dietary fiber – primarily
insoluble.
The endosperm contains the greatest share of
protein, carbohydrates, and iron, as well as the
major B-vitamins, such as riboflavin, niacin,
and thiamin. It is also a source of soluble fiber.
The germ contains minimal quantities of high
quality protein and a greater share of Bcomplex vitamins and trace minerals.
ENRICHED WHEAT VS. WHOLE WHEAT
Name of Food
Calories
Protein
Fiber
Enriched Wheat Bread
(1 slice)
70
2 grams
0.5 grams
Whole Wheat Bread
(1 slice)
75
3.5 grams
2 grams
BENEFITS OF EATING WHOLE GRAINS
↓ Risk of developing type 2 diabetes
↓ Risk of developing heart disease
↓ Risk of cancer
↑Fiber improves digestive health
IDENTIFYING WHOLE GRAINS
Words on the Package
Is it Whole Grain?
Whole grain (name of product)
Whole Wheat
Whole (other grain)
Stone ground whole (grain)
Brown Rice
Oats, Oatmeal
Wheat Berries
Yes. The product contains all parts of
the grain.
Wheat Flour
Semolina
Durum Wheat
Organic Flour
Multigrain
Maybe. Some parts of the grain may be
missing, so you might be missing out on
the nutritional benefits of whole grains.
Enriched Flour
De-germinated (on cornmeal)
Bran
Wheat Germ
No. None of these are whole grains.
Source: Whole Grain Council
READING A FOOD LABEL
Identifying a
whole grain
WHOLE GRAIN STAMPS
8g
Good Source
A half serving of whole grain
16g
Excellent
A full serving of whole grain
100 % Excellent
A full serving of whole grain; all grains in
product are whole grains
HOW DO WE GAIN “GRAIN” ACCEPTANCE?
Breakfast: cereals,
waffles, pancakes,
muffins, breads,
bagels, English
muffins
Lunch: pasta,
tortillas, pita,
wraps, barley,
brown rice, quinoa
Snack: Crackers,
tortillas, pita,
oatmeal
HEALTHY PROTEINS INITIATIVE
PROCESSED MEATS SERVED
NO MORE THAN 1X PER WEEK
COMMERCIALLY PREPARED MEAT
Commercially Prepared Products
Home Prepared Products
CACFP CONSIDERS THESE ITEMS PROCESSED

Frozen, breaded meat products
Chicken nuggets, fish sticks, breaded patties

Sausages, Vienna sausage, bratwurst

Hot dogs (beef, turkey, chicken), corn dogs

Pepperoni, bologna, salami

Canned, spreadable meats
Spam, deviled ham
NOT CONSIDERED PROCESSED…

Fresh meat and fish
Beef, poultry, pork, fish

Frozen meat and fish (no breading)

Meatballs (homemade)

Cured pork or ham, Canadian bacon

Canned tuna and chicken

Deli meat
HEALTH AND PROCESSED MEATS
•
•
•
•
Trans fat
Saturated fat
Sodium
Sugar
HEALTH EFFECTS
OF CONSUMING PROCESSED
MEATS ON A REGULAR BASIS
Risk of…
• Heart disease
• Obesity
• High blood pressure
• Cancer (colon)
• Type 2 diabetes
HEALTH BENEFITS
WHEN CONSUMPTION
IS LOWERED
FAT AND SODIUM RECOMMENDATIONS
RECOMMENDATIONS OF
DAILY CALORIES, SODIUM,
AND FAT FOR CHILDREN
AGE
CALORIES
FAT
(G)
FAT
(TSP)
SODIUM
(MG)
SODIUM
(TSP)
2-3
1200
40
8
1000
4-8
1500
50
10
1200
< 1/2
9-13
1800
60
12
1500
< 3/4
< 3/8
Source: chooseMyPlate.gov
FAT/SODIUM IN HOT DOG MEAL
Food Item
Calories
Fat
(g)
Sodium
(mg)
Hot Dog
180
17
420
White Bun
130
2
230
Tater Tots
(1/4 cup, frozen)
100
4.67
213
Applesauce
(1/4 cup)
45
0
0
2% Milk (6 oz.)
98
3.75
98
553
27.42
961
Totals
Total Teaspoons of Fat
Total Teaspoons of Sodium
This meal: about 5.5 tsp.
This meal: about 1/2 tsp.
Daily: 10 tsp.
Daily: <1/2 tsp
FAT/SODIUM IN CHICKEN NUGGET MEAL
Food Item
Calories
Fat
(g)
Sodium
(mg)
Chicken Nuggets w/ Breading
(4, CN labeled)
210
13
360
French Fries
(1/4 cup, frozen)
80
3
220
Green Beans
(1/4 cup, canned)
10
0
200
Whole Milk (6 oz.)
112
6
90
412
22
870
Totals
Total Teaspoons of Fat
Total Teaspoons of Sodium
This meal: about 4.5 tsp.
This meal: about 1/3 tsp.
Daily: 10 tsp.
Daily: < 1/2 tsp.
FAT/SODIUM IN TURKEY SANDWICH MEAL
Food Item
Calories
Fat
(g)
Sodium
(mg)
Oven Roasted Turkey
(1.5 oz., deli counter)
45
.75
255
100% Whole Wheat Bread
(1 slice)
80
1
190
Fresh Baby Carrots
(1/4 cup)
24
0
43
Apple Slices
(1/4 cup)
17
0
0
Fat-Free (Skim) Milk (6 oz.)
68
0
98
Totals
234
1.75
586
Total Teaspoons of Fat
Total Teaspoons of Sodium
About 1/3 tsp.
About 1/4 tsp.
Daily: 10 tsp..
Daily: < 1/2 tsp.
FAT/SODIUM RECAP BY MEAL
Meal
Calories
Fat
(g)
Sodium
(mg)
Hot Dog Meal
553
27.42
961
Chicken Nugget Meal
412
22
870
Turkey Sandwich Meal
234
1.75
586
THE COST OF PROCESSED FISH
Tilapia
Frozen, no breading, and individually
wrapped fillets to be baked. ¾ g fat
Cost: $0.41 / 1 ½ oz
Fish Sticks
Frozen, breaded, minced pieces
to be baked. 18 g fat
Cost: $0.62 / 1 ½ oz
Frozen fillets are 33% lower in cost over processed fish!
COST/NUTRITIONAL COMPARISON OF CHICKEN
Chicken Breast
Raw
$0.17 / 1 ½ oz
1.5 g fat, 52 calories,
Chicken Breast Strips
Cooked
$0.34 / 1 ½ oz
1 g fat, 50 calories
Chicken Nuggets
Processed
$0.48 / 1 ½ oz
17 g fat, 270 calories,
Processed nuggets are 65% higher in cost than fresh chicken!
HOME-MADE CHICKEN NUGGETS
Ingredients:
Boneless, skinless chicken breasts
Eggs
Crumbs for breading
Parmesan cheese
Seasonings of your choice
Steps to prepare:
Cut, mix, dip, and bake.
ALTERNATIVES TO PROCESSED MEATS
LEAN PROTEINS
What are
lean proteins?

Eggs

Beans and peas

Nuts and seeds

Cheese

Peanut and nut butters

Yogurt
HOW DO WE MAKE THE CHANGE?
Say little about the menu changes.
Serve healthier versions of favorites.
Serve a variety of lean proteins.
Make changes a few at a time.
MILK POLICY
SERVE LOW-FAT OR NON-FAT MILK
TO CHILDREN 2-YRS AND OLDER
MILK POLICY FOR CACFP HOMES
Birth through 11 months of age
Breast Milk
Iron-Fortified Infant Formula
12 months to 2 years
Whole Milk
2 years of age and older
Non-Fat (1%) Milk
Fat-Free (Skim) Milk
A RECOGNIZED AUTHORITY
1-2 yrs
After age 2
50% of calories
from fat
Decrease dietary
fat to approx
30% of calories
Whole milk
Make fat-reducing
changes
Switch from
whole milk to
low-fat (1%) or
non-fat (skim)
FAT IN MILK
MILK AND BONE HEALTH
No matter what age,
everyone needs calcium.
GOT
MILK?
1 cup of milk contains
300 mg of calcium
Calcium, vitamin D, and physical activity
help make bones stronger and
reduce risk of certain diseases,
like osteoporosis, high blood pressure,
and colon cancer.
NUTRIENT COMPARISON TO FOOD
Nutrient
% Daily Value in
3
Cups of Skim Milk
Amount of non-dairy food to get
the same nutrients
Calcium
92% DV =
22 C. Chopped Broccoli
Potassium
33% DV =
3 Small Bananas
Phosphorus
74% DV =
3 C. Cooked Kidney Beans
Protein
48% DV =
½ Chicken Breast (95g)
Vitamin A
30% DV =
5 Large Boiled Eggs
Vitamin D
75% DV =
1.5 oz Canned Salmon w/ bone
Vitamin B-12
65% DV =
4.5 oz of canned tuna
Riboflavin
79% DV =
1 C Almonds
Magnesium
20% DV =
½ C Cooked Frozen Spinach
HOW CAN THE MILK CHANGE HAPPEN?
Serve
milk
ice-cold
Serve
milk
with a
straw
Serve
milk in
an
opaque
cup
Don’t
make the
change
an issue
Get the
whole
family
involved
HEALTHIER MEALS FOR ALL
WE CAN GET THERE BY
Serving juice no more than two times per week

Serving at least one whole grain item a day

Serving processed meats no more than one time
per week

Serving low-fat or non-fat milk to children over
two years of age
SOLUTIONS TO BARRIERS
To gain acceptance
Introduce one new food at a time

Use familiar foods as support

Involvement in the food choices,
preparation, and cooking
COOKBOOK: RECIPES FOR HEALTHY KIDS
52
BOOKLETS: SNACKS THAT COUNT
AND A SERVING OF FUN!
53
COOKING MATTERS INFO
cookingmatterscolorado.eventbrite.com
“We cannot always build the future for our youth,
but we can build our youth for the future.”
– Franklin D. Roosevelt
56