Posts Tagged ‘ICN’
Reducing Salt Intake
Early childhood is a critical time for developing taste preferences. The food eaten by children during this time can influence their eating habits for many years. One challenge is the allure of salty flavors. However, too much sodium or salt intake can pose health risks. This Mealtime Memo from our partners at the Institute of Child Nutrition will demonstrate how to identify sodium in products and provide healthy food alternatives.
Read MoreLactose Intolerance and Milk Allergies
Do you have children in your program who can’t drink milk? While the reasons a child cannot drink milk may vary, it is important to properly accommodate the child’s diet while participating in the CACFP. The Institute of Child Nutrition’s Mealtime Memo explains the difference between lactose intolerance and a milk allergy and discuss how to accommodate children with these disabilities.
Read MoreRecipe Standardization Guide
The Institute of Child Nutrition’s Step-by-Step Recipe Standardization Guide for the CACFP is a comprehensive guide designed to facilitate recipe standardization within the CACFP. The “how-to” manual is a complete resource, detailing the initial recipe development stage to the final implementation.
Read MoreHealthy Snack Ideas
Healthy snacks taste delicious and fuel children’s growing bodies, laying the foundation for a lifetime of healthy choices. The Institute of Child Nutrition’s Mealtime Memo explores practices to incorporate nutritious, fun, and creative snacks into menus.
Read MoreCulinary Basics: Mise En Place
If you are not a chef or lack a culinary background, the term “mise en place” may seem like French to you. However, it is a necessary skill to utilize in all kitchens (big and small) when preparing meals. The Institute of Child Nutrition’s May Mealtime Memo will define the term and identify the steps to maximize efficiency and reduce errors in the kitchen.
Read MoreReducing Added Sugars
The sweetness of sugar may tempt our tastebuds, but the health consequences of eating too much sugar are concerning, especially for children whose dietary habits and taste preferences are still developing. The Institute ofChild Nutrition’s April Mealtime Memo uncovers the secrets of added sugars and equip you with the knowledge to identify them in the products you consume.
Read MoreBest Practices to Improve Nutrition
March is a month to celebrate nutrition and wellness. It is also a time to educate and bring awareness to the CACFP. This Mealtime Memo from our partners at the Institute of Child Nutrition provides the USDA optional best practices you can use to strengthen the nutritional quality of meals served.
Read MoreFamily Style Meal Service
Family Style Meal Service (FSMS) is a way to enhance the enjoyment of mealtime in the child care setting. It not only benefits the children, but the child care program as well. FSMS encourages a pleasant eating environment that promotes mealtime as a learning experience.
Read MoreIdentifying Whole Grain-Rich Foods
Whole grains are an essential part of a healthy diet, which is why the CACFP meal pattern requires that at least one serving of grains per day be whole grain-rich (WGR). Our partners at ICN have tips to help you use the food package to determine which foods are WGR and how to avoid the pitfalls of confusing terms and phrases.
Read MoreCelebrating with Creditable Grains
December is a month full of holiday celebrations, such as Christmas, Hanukkah, Kwanzaa, and more. It is also a great time to model healthy habits by showing different ways to celebrate. We traditionally think grain-based desserts like brownies, cakes, and cookies are essential during festivities. However, several healthy grain options can be included as part of a meal or snack.
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