Step-by-Step Menu Planning

Transcription

1 Lesson Overview Lesson Participants: CACFP personnel and other child care staff Type of Lesson: Short face-to-face training session Time Needed to Conduct the Lesson: 15 minutes Lesson Description: This lesson explains planning nutritious, good tasting meals for child care centers. Lesson Objectives At the completion of the lesson the participant will be able to 1. Plan nutritious meals. 2. Plan meals that look and taste good. Get Ready to Train The format for the CARE Connection lesson plans include an overview, preparation checklist, lesson-at-a-glance with timeline for conducting the lesson, script, and lists of references and other resources. The instructor will use the script to present the lesson to the participant. Each script gives directions to the instructor DO, SAY, ASK to deliver the lesson. The lesson can be presented in the child care center or family day care home, media center, or classroom. 1

2 Alternate Approaches to Lesson 1. Instead of following the lesson plan, show the CARE Connection video, Menu Planning. The video is approximately 20 minutes; allow 10 minutes for follow-up discussion after the video. 2. The video may be used as a substitute lesson for an employee who was not present for the face-to-face training or to review material for an employee needing additional information. 1. The face-to-face training may be extended with the use of the video. 2

3 Preparation Checklist Directions: Use the Preparation Checklist to get ready for the training session. Keep track of your progress by checking off tasks as they are completed. Done Lesson Tasks Gather Materials Materials Needed: Instructor s Script Handout 1: Section 4 Menu Planning, Grab and Go Lesson 1, Step-by-Step Menu Planning. Click on the title to access the link. Pens or pencils (one for each participant) Session Evaluation/Feedback Form (one for each participant) Prepare for Lesson Before the Training: Make enough copies of Handout 1 for each participant. Make copies of Session Evaluation/Feedback Form (one for each participant). You may use the sample NFSMI evaluation form linked here or develop your own. If using the video, make arrangements for video equipment. On Training Day: Place pens or pencils on tables (one for each participant). Distribute Handout 1 to each participant. On the Instructor s Table: Instructor s Script Instructor s copy of Handout 1 Session Evaluation/Feedback Forms 3

4 Lesson at a Glance (15 minutes) Time Topic Task Materials 3 minutes Introduction and Introduce topic Instructor s Script Overview 5 minutes Objective 1: Plan nutritious meals. Use Handout 1 to review and discuss. Script Handout 1 5 minutes Objective 2: Plan meals that look and taste good. Use Handout 1 to review and discuss. Script Handout1 2 minutes Session evaluation/feedback Conduct a short evaluation of the lesson. Sample evaluation/ feedback form or standard form used in your child nutrition program References National Food Service Management Institute. (2008). CARE Connection Curriculum. University, MS: Author. U.S. Department of Agriculture. (2005). USDA Recipes for Child Care. Internet Resources

5 Instructor s Script Serving meals to the children in our care is an important part of our work. Today we are going to talk about suggestions for making the meals you plan healthier, tastier, and better looking. Menus should be planned before the food is purchased. Plan menus that meet the Child and Adult Care Food Program (CACFP) Meal Pattern requirements for the age group you serve. Plan the main dish first and then plan the other foods to meet the other meal requirements. Distribute copies of Handout 1: Step-by-Step Menu Planning. Hold up your copy for participants to see. Look at the section Plan Nutritious Meals. Choose one suggestion from the list and think of one specific way that you could implement this change in your menus. Then let s share some of our ideas. Allow time to read and discuss. Now look at the section Plan Meals that Look and Taste Good. Let s divide into small groups and each group will discuss one or two of these ideas. Assign each group responsibility for discussing one or two of the items on the list. Then each small group will report back to the whole group, giving a specific example of how to implement that suggestion into menu planning. Allow time to read and discuss. 5

6 Review Key Points to Close Lesson Today we have learned several ways to make our menus more nutritious, such as limiting the number of fried foods and the high-salt foods like luncheon meats. We have also learned some ways to make our meals look and taste good. We know we can improve the look and taste by using a variety of shapes, colors, textures, and tastes. Don t try to make all the changes at one time; concentrate on one idea at a time. Distribute the session evaluation/feedback form. Thank you for participating in the lesson today. Please take a couple of minutes to complete the session evaluation/feedback form. Thank you for your input. 6

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