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Menu Planning &

Supportive Nutrition

Environments in Child

Care Settings

PRACTICAL GUIDE

August 2017

2 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

This guide was written by members of the Child Care Working Group (CCWG), a subgroup of the Ontario Society of

Nutrition Professionals in Public Health

survey. For more information, please visit our website at www.osnpph.on.ca/child-care-resources info@osnpph.on.ca. Mélissa Cardinal, RD, Eastern Ontario Health Unit

ACKNOWLEDGMENTS:

3 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

TABLE OF CONTENTS:

Acknowledgments: ........................................................................ Section 1: About This Guide ........................................................................ ................................4 Section 2: Menu Planning ........................................................................ ...................................5

Section 3: Food and Beverage Choices ........................................................................

...............9 Section 4: Portion Sizes ........................................................................ ....................................18

Section 5: Food Choices in Mixed Dishes or Recipes .................................................................24

Section 6: Reading Food Labels ........................................................................

........................26

Section 7: Strategies to Create a Supportive Nutrition Environment .........................................31

References ........................................................................

Appendix A: Weekly Menu Plan Template (Without Weekends)................................................36

Appendix B: Weekly Menu Plan Template (With Weekends) .....................................................37

Appendix C: Daily Sample Menu (for a 6 to 9 Hour Day in Care) ...............................................38

4 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

SECTION 1: ABOUT THIS GUIDE

Child Care and Early

Years Act

Eating Well with Canada"s Food Guide

Eating Well with Canada"s Food Guide - First Nations, Inuit and Mé tis

Nutrition for Healthy Term Infants

OSNPPH Menu Planning and Supportive Nutrition Environments in Child Care

Settings - Technical Document, available from the OSNPPH Child Care Resources website, as well as the Ministry

of Education"s Child Care Centre Licensing Manual Ministry of Education"s Child Care Centre Licensing Manual for Safe Drinking Water Act, 2002, Smoke-Free Ontario Act or the local public health unit. ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

SECTION 2: MENU PLANNING

To help children learn

about new foods, try these strategies: offer a variety of different foods from Canada's Food

Guide;

promote variety; serve new foods along with familiar foods; and, promote and support diversity traditions.

A. Menu Cycle

6 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

B. Number of Meals and Snacks

Child Care and Early Years Act, 2014

Table 1. Number of food and beverage choices to offer, by food group, by hours in attendance

Number of hours in

attendance

Number of Food and Beverage Choices to Offer

< 6 hours < 6 hours AND present at meal time

6 to 9 hours

Meal and snack pattern1 snack1 meal

1 meal AND 2

snacks

Vegetables and Fruit124

Grain Products

1 12

Milk and Alternatives12

Meat and Alternatives11

7 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

C. Meal and Snack Patterns

Meal Patterns

Vegetables and Fruit food group;

Grain Products food group;

Milk and Alternatives food group; and,

Meat and Alternatives food group.

Note hours.

For more variety, include

one meal per week based on meat alternatives and one beans, eggs, lentils and tofu. hummus or bean dips or lentil soup. as salmon patties, tuna 8 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

Snack Patterns

Vegetables and Fruit food group at each snack;

Milk and Alternatives

Grain Products

Vegetables and Fruit food group, and

Milk and Alternatives food group.

Vegetables and Fruit food group, and

Grain Products food group.

D. Support Tools

Use the Weekly Menu Plan Templates

Use the Menu and Nutrition Environment Self-Assessment Tool available from the OSNPPH Child Care

ResourcesChild Care

and Early Years Act, 2014

Section 2: Menu Planning.

Include at least

one dark green vegetable and one orange vegetable or fruit each day at a meal or snack (see Table 2 for examples) 9 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

Vegetables and Fruit, Grain

Products, Milk and Alternatives and Meat and Alternatives, plus a small amount of added oils and fats.

salt. Offer water regularly to satisfy thirst. Offer more water in hot weather and when

SECTION 3: FOOD AND BEVERAGE CHOICES

Water should

always be available to drink, including between meal and snack times. 10 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

A. Food and Beverage Choices Tables

The Food and Beverage Choices Tables

nutritional value. Table 2 presents foods and beverages to be served most often, Table 3 illustrates those to be served

sometimes and Table 4 outlines foods and beverages that should not be served at all. Note learn more about reading labels, please refer to Section 6: Reading Food Labels. Note

Legend

Mercury In Fish

webpage. 11 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017 Table 2: Serve Most Often Food and Beverage Choices

Serve Most Often

Vegetables and FruitGrain ProductsMilk and AlternativesMeat and Alternatives

Fresh Vegetables and Fruits

Frozen vegetables and fruit with

fruit blends

Canned vegetables, rinsed

and drained

Potatoes, boiled, baked or

mashed

Canned tomatoes (140 mg

or less of sodium per serving size) site using Serve Most Often ingredients of sodium per serving size)

Whole grain, whole wheat or

AND, sugar or less per serving; AND, sodium 240 mg or less per serving; AND,

Do Not Serve ingredients.

Grain-Based Snacks and Baked

Goods

Some whole grain or bran

bars unsalted, no butter) milk or whole milk powder for and 2 years of age of age

2 years of age

Canned, evaporated milk

and baking years of age than 1% M.F.)

Meat and Fish

lean beef, pork meat and poultry (e.g., lamb)

Traditional meats and

wild game from federally 12 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017 Table 2: Serve Most Often Food and Beverage Choices Continued Vegetables and FruitGrain ProductsMilk and AlternativesMeat and Alternatives

Dark green vegetables

include

Brussels sprouts, edamame,

green peppers, seaweed, snow

Orange vegetables and fruit

include:

Bread, Pasta, Rice and Cereals

Whole grain or 100% whole

wheat breads, buns, bagels,

Whole grain or 100% whole

Whole grain or 100% whole

Whole grain or 100% whole

wheat pasta

Polenta

Plain oatmeal

Meat Alternatives

Graded eggs

Nut, legume and seed butters,

pea and soy butters

Whole nuts and seeds

(plain, unsalted) and seeds (plain, unsalted) dried beans

Canned beans, lentils,

Hummus

vegetable protein

Veggie burgers and veggie

13 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017 Table 3: Serve Sometimes Food and Beverage Choices

Serve Sometimes

Offer these foods and beverages three times per week or less. Vegetables and FruitGrain ProductsMilk and AlternativesMeat and Alternatives

Canned or jarred tomato

Canned tomatoes (more

than 140 mg of sodium per serving size)

Whole grain, whole wheat or bran

AND, sugar or less per serving; AND, sodium 240 mg or less per serving; AND, Do

Not Serve ingredients.

Grain-Based Snacks and Baked

Goods

Bread, Pasta, Rice and Cereals

bread, bagel, buns, rolls, English bagels

Plain white pasta

Drinkable yogurtMeat and Fish

Frozen prepared meatballs

Meat Alternatives

Prepared veggie burgers and

14 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

Table 4: Do Not Serve Food And Beverage Choices

Do Not Serve

Do not offer these foods and beverages.

Vegetables and FruitGrain ProductsMilk and AlternativesMeat and Alternatives drained

Canned fruit in light or heavy

syrup blends raisins not used in baking or browns)

Battered vegetables or fruit

vegetables or fruit (e.g., fried

Whole grain, whole wheat or

list; AND, sugar more than per serving OR; sodium more than 240 mg per serving OR;

Do Not

Serve ingredients.

Grain-Based Snacks and

Baked Goods

bars under 4 years of age

Pretzels

age

Flavoured skim, 1%, 2%

strawberry, vanilla) beverage

Milkshakes

Eggnog

Unpasteurized milk

under 2 years of age

Do Not

Serve sweeteners

Meat and Fish

meat or poultry,

Frozen, prepared hamburger

patties

Deli meats (e.g., bologna,

loaf, summer sausage, deli roast beef, turkey and (e.g., hot dogs, sausages,

Wings, ribs

Frozen and prepared meat

pies ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017 Table 4: Do Not Serve Food And Beverage Choices Continued

Do Not Serve

Do not offer these foods and beverages.

Vegetables and FruitGrain ProductsMilk and AlternativesMeat and Alternatives fruit fruit rolls, fruit leather)

Raw sprouts (e.g., alfalfa

radish and mung beans)

Bread, Pasta, Rice and Cereals

bagels vegetable)

Flavoured oatmeal

Unpasteurized

spread)

Fish with bones

Meat Alternatives

Unpasteurized egg

Nut, legume or seed butters

honey, berry)

Whole nuts or seeds

larger than sesame ingredient)

Chunky peanut or

nut butter

Canned baked beans with

pork, molasses or maple syrup

Canned baked beans in

Breaded and fried meat

alternatives burritos 16 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017 Table 4: Do Not Serve Food And Beverage Choices Continued

Other Foods

Do not offer these foods and beverages.

Beverages:

Energy drinks or sports drinks

Protein drinks

Caffeinated drinks

Flavoured, mineral,

Other:

Cough drops

or skewers year

Other Food:

Candy energy and protein bars)

Frozen treats (e.g., freezies,

Gum

Hard margarines

Jelly desserts

Lard or shortening

Marshmallows

Simulated meat strips,

Sweetened spreads (e.g.,

Toaster pastries, pies,

Vegetarian wieners, sausages,

17 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

B. Condiments, Sauces and Dips

when possible. They do not oil, ooligan grease); and,

C. Choking Hazards

spreading nut or seed butters thinly

D. Support Tools

Use the Menu and Nutrition Environment Self-Assessment Tool available from the OSNPPH Child Care

Resources Child Care

and Early Years Act, 2014Section 3: Food and Beverage

Choices.

18 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017

SECTION 4: PORTION SIZES

Eating Well with Canada"s Food Guide

A. Portion Sizes to Offer at Meals and Snacks

food and beverage portion sizes by food group and by age group (12 to 24 Children's appetites vary from meal to meal and from day to day. Children by offering the portion size at the lower end of the range eat amounts at the higher end is still hungry, let them have more food.

Tip: Create a positive meal

time by providing a family- style meal service where children make their own food choices with assistance from supervising adults. 19 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017 when, where and what food is offered. which foods to eat from the foods offered, and how much to eat.

Table 5: Recommended Portion Sizes by

Age Group

Age GroupPortion Size

12 to 24 months¼ to ½ FGS

½ to 1 FGS

6 to 12 years1 FGS

20 ©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017 Table 6: Food & Beverage Portion Sizes by Food Group & by Age Group (12 to 24 Months & 2 to 5 Years) Food Choices (Examples)Portion Sizes (FGS Size) by Age GroupVisuals

12 to 24 months

1 portion (¼ to ½ FGS)

1 portion (½ to 1 FGS)

Vegetables and Fruit

Fresh or frozen vegetables

30 to 60 mL = 2 Tbsp to

30 to 60 mL = 2 Tbsp to

30 to 60 mL = 2 Tbsp to

Whole fruit (orange)¼ to ½ fruit ½ to 1 fruit

Raw leafy vegetables

Grain Products

Bread

Bagel, pita, tortilla, roti,

¼ to ½ small ½ to 1 small

30 to 60 mL = 2 Tbsp to

to or fruit = 1 whole fruit leafy vegetables 21
©OSNPPH - Menu Planning and Supportive Nutrition Environments in Child Care Settings, August 2017 Table 6: Food & Beverage Portion Sizes by Food Group & by Age Group (12quotesdbs_dbs5.pdfusesText_9

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