Centers. Child and Adult Care Food Program Menu Book. This Menu Book is the property of. It must remain at the center at all times.

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1 Child and Adult Care Food Program Menu Book Centers This Menu Book is the property of It must remain at the center at all times. Guidelines and instructions for completing the Meal Documentation Forms are on page 7. Child Nutrition & Wellness Kansas State Department of Education Keep the completed Menu Book for 4 years.

2 Meal Requirements BREAKFAST Age: and older Adult LUNCH/SUPPER Age: and older Adult Fluid milk 1/2 cup 3/4 cup 1 cup 1 cup Fluid milk 1/2 cup 3/4 cup 1 cup 1 cup Fruit or vegetable or juice 1/4 cup 1/2 cup 1/2 cup 1/2 cup Meat or poultry or fish 1 oz 1 1/2 oz 2 oz 2 oz Bread or grain 1/2 slice 1/2 slice 1 slice 2 slices or cheese 1 oz 1 1/2 oz 2 oz 2 oz (or 1/2 oz) (or 1/2 oz) (or 1 oz) (or 2 oz.) or cottage cheese 1/4 cup 3/8 cup 1/2 cup 1/2 cup or cold dry cereal 1/4 cup 1/3 cup 3/4 cup 1 1/2 cups or cheese food, spread 2 oz 3 oz 4 oz 4 oz (or 1/3 oz) (or 1/2 oz) (or 1 oz) (or 2 oz.) or yogurt 4 oz 6 oz 8 oz 8 oz or cooked cereal 1/4 cup 1/4 cup 1/2 cup 1 cup (1/2 cup) (3/4 cup) (1 cup) (1 cup) SNACK Age: and older Adult or peanut butter, soy nut or egg 1/ or cooked dry beans or peas 1/4 cup 3/8 cup 1/2 cup 1/2 cup Select two of four components: butter, nut or seed butter 2 T 3 T 4 T 4 T Fluid milk 1/2 cup 1/2 cup 1 cup 1 cup or peanuts, soy nuts, tree Fruit or vegetable or juice 1/2 cup 1/2 cup 3/4 cup 1/2 cup nuts, seeds, or an Meat or meat alternate 1/2 oz 1/2 oz 1 oz 1 oz. equivalent quantity of any or yogurt 2 oz 2 oz 4 oz 4 oz. combination of the above (or 1/4 cup) (or 1/4 cup) (or 1/2 cup) (or 1/2 cup) meat/meat alternates 1/2 oz = 50% 3/4 oz = 50% 1 oz = 50% 1 oz = 50% Bread or grain 1/2 slice 1/2 slice 1 slice 1 slice Fruits and/or vegetables An equivalent serving of an acceptable bread product such as cornbread, biscuits, rolls, muffins, etc., made of enriched meal or flour or whole grain, or a serving of cooked enriched or whole grain rice or macaroni or pasta products. Nuts and seeds may meet only one-half of the total meat/meat alternate serving and must be combined with another meat/meat alternate to fulfill the lunch or supper requirement. Nuts and seeds are generally not recommended to be served to children ages 1-3 since they present a choking hazard. If served, nuts and seeds should be finely minced. For snack, juice may not be served when milk is served as the only other component. (from 2 or more sources) 1/4 cup 1/2 cup 3/4 cup 1 cup (total) (total) (total) (total) Bread or grain 1/2 slice 1/2 slice 1 slice 2 slices Children Under Age 1 If you are providing meals for infants, request guidance from your CACFP Consultant. Page 1

3 Foods High in Vitamin A, C, Iron Include a VITAMIN A source at least twice a week. Include a VITAMIN C source daily. Include an IRON source daily. Fruit Sources: Vegetable Sources: Fruit Sources: Vegetable Sources: Meat and Meat Alternates: Apricots Acorn squash (baked only) Apple juice (fortified w/vitamin C) Acorn squash (baked only) Dried beans and peas Cantaloupe Asparagus Apricots (fresh) Asparagus Fish (catfish, white fish) Cherries, red sour (canned) Avocado Banana Bean sprouts Meats in general (especially liver) Grapefruit juice (pink or red) Bell peppers (red only) Blackberries Bell peppers (red and green) Nuts (almonds, brazil nuts, cashews, Guava Bok choy Breadfruit Bok choy walnuts) Mandarin oranges Broccoli Cactus Broccoli Nut butters (almond, cashew, peanut, Mangoes Brussels sprouts Cantaloupe Brussels sprouts sunflower seed) Nectarines Butternut squash Casaba melon Cabbage (all varieties) Poultry Papayas Carrots Clementines Cauliflower Shellfish Peaches Greens (collard, turnip, Grape juice (fortified w/vitamin C) Edamame (green, boiled Soybeans, roasted or soy nut butter Plantains (cooked) mustard, etc.) Grapefruit (all varieties) soybeans) Sunflower seeds Prunes Hubbard squash Grapefruit juice Greens (collard, turnip, Tuna Purple plums (canned) Lettuce (romaine and Guavas mustard, etc.) Turkey Starfruit (carambola) leaf lettuce only) Honeydew melon Hubbard squash (baked only) Tangerine Mixed vegetables (peas, carrots Kiwi Kohlrabi Fruits and Vegetables: Tangerine juice green beans, lima beans) Kumquats Okra (boiled only) Artichoke hearts (fresh, boiled) Tropical fruit salad (canned) Okra Mandarin oranges Peas, green (frozen) Asparagus Peas, green (frozen or canned) Mangoes Potatoes, red, white or purple Avocado Pumpkin Oranges (baked only) Breadfruit Spinach Orange juice Potatoes, instant flakes Cherries, red sour (canned) Sweet potatoes Papayas (not granulated) Dried beans and peas Tomatoes Passion fruit Potato wedges (skin on) Dried fruits (apricots, dates, figs, Tomato products (juice, paste, Pineapple Radishes peaches, pears, prunes, raisins) puree, sauce, soup, marinara Pineapple juice Rutabagas Edamame (green, boiled soybeans) sauce, spaghetti sauce, Prickly pears (fresh) Sauerkraut Greens (collard, turnip, mustard, etc.) pizza sauce) Prune juice Snow peas Lima beans Vegetable juice (i.e. V-8 ) Pummello (pomelo) Spinach Prune juice Raspberries Sweet potatoes (except those Pumpkin Other Sources: Starfruit (carambola) canned in syrup) Sauerkraut (canned) Liver Strawberries Tomatoes Snow peas Tangelos Tomato products (juice, paste, Spinach Tangerines puree, sauce, soup, marinara Tomato paste Tangerine juice sauce, spaghetti sauce, pizza Vegetable juice (i.e. V-8 ) Ugli fruit sauce) Vegetable juice (i.e. V-8 ) Bread and Grains: Other Sources: All enriched, whole-grain or fortified breads 100% fruit or vegetable juices fortified with vitamin C and grains Page 2

4 Guidelines for Menu Planning General Guidelines Snack only Programs General guidelines apply, however, the following guidelines are adjusted for programs that only serve one meal/snack per day. 1. Menus are planned in advance and posted each week. 2. All meals meet CACFP requirements and are pleasing to children. 3. A wide variety of foods is served. 4. Fresh fruits and/or vegetables are served 2-3 times 4. Fresh fruits and/or vegetables are served at each week. once every two weeks. 5. Vitamin C foods are included each day. Mark 5. Vitamin C foods are included two times per week. Vitamin C foods on the menu with a "C". Mark vitamin C foods on the menu with a "C". 6. Good sources of Vitamin A are included at least 2 6. Good sources of Vitamin A are included at least once times a week. Mark Vitamin A foods on the menu very two weeks. Mark Vitamin A foods on the menu with an "A". with an "A". 7. Iron rich foods are planned each day. Mark these 7. Iron rich foods are planned at least two times per week. on the menu with an "I". Mark these on the menu with an "I". 8. The menu offers a variety in texture, color, shape, size, and temperature. 9. Seasonal foods are included when available. 10. Whole grain breads or cereals are served at least 10. Whole grain breads or cereals are served at least 3 times per week. once every two weeks. 11. New foods are introduced regularly. 12. Juice is served no more than once each day. 13. High sodium foods (like processed meats) are served 13. High sodium foods (like processed meats) are served no more than once each week. no more than once every two weeks. 14. Commercially breaded meats (like chicken nuggets, 14. Commercially breaded meats (like chicken nuggets, fish sticks) are served no more than once each week. fish sticks) are served no more than every other week. 15. Pre-fried or fried vegetables (like French fries) are 15. Pre-fried or fried vegetables (like French fries) are served no more than 2 times each week. served no more than 1 time each week. 16. Cookies and cookie-type items are served no more than 2 times each week and no more than once per day %, 1/2% or skim milk are served to all children age 2 and older 18. Bean-based meat/meat alternative is served at least once per week. Page 3

5 Portion Size and Yield of Meat/Meat Alternates Quantity: 1 lb. unless otherwise noted 1/2 oz. Portion 1 oz. Portion 1 1/2 oz. Portion 2 oz. Portion Beans, baked or in sauce or refried, No. 10 can 98.5 servings (1/8 c.) 49.3 servings (1/4 c.) 32.8 servings (3/8 c.) 24.6 servings (1/2 c.) Beans, baked or in sauce or refried, No. 300 can 13.4 servings (1/8 c.) 7.1 servings (1/4 c.) 4.7 servings (3/8 c.) 3.4 servings (1/2 c.) 67.2 servings (1/8 c.) 33.6 servings (1/4 c.) 22.4 servings (3/8 c.) 16.8 servings (1/2 c.) Beans, canned, No. 300 can 10.4 servings (1/8 c.) 5.2 servings (1/4 c.) 3.5 servings (3/8 c.) 2.6 servings (1/2 c.) Beans, peas, dried 48.3 per lb per lb per lb per lb. Beef, brisket 14.7 per lb. 7.4 per lb. 4.9 per lb. 3.7 per lb. Beef, ground 23.4 per lb per lb. 7.8 per lb. 5.9 per lb. Beef, roast, boneless 19.4 per lb. 9.7 per lb. 6.5 per lb. 4.8 per lb. Canadian bacon 22 per lb. 11 per lb. 7.4 per lb. 5.5 per lb. Cheese, American, cheddar, mozzarella 32 per lb. 16 per lb per lb. 8 per lb. Cheese, cottage 16 per lb. (1/8 c.) 8 per lb. (1/4 c.) 5.3 per lb. (3/8 c.) 4 per lb. (1/2 c.) Cheese food or spread 16 per lb. (1 oz.) 8 per lb. (2 oz.) 5.3 per lb. (3 oz.) 4 per lb. (4 oz.) Chicken, breast, boneless, skinless 23.2 per lb per lb. 7.8 per lb. 5.8 per lb. Chicken, breast, with backs and skin 17.6 per lb. 8.8 per lb. 5.9 per lb. 4.4 per lb. Chicken, drumsticks or thigh, with skin and bone 16.2 per lb. 8.1 per lb. 5.4 per lb. 4.0 per lb. Chicken, whole, without neck, giblets, and skin 11.5 per lb. 5.8 per lb. 3.8 per lb. 2.9 per lb. Chicken, fully cooked 32 per lb. 16 per lb per lb. 8 per lb. Eggs 24 per doz. 24 per doz. 12 per doz. 12 per doz. Fish, fillet 22.4 per lb per lb. 7.5 per lb. 5.6 per lb. Fish, tuna, 6 oz. can 10.7 per can 5.3 per can 3.6 per can 2.7 per can Fish, tuna, 66 1/2 oz. can per can 50.8 per can 33.9 per can 25.4 per can Fish, salmon, 14 3/4 oz. can 18.2 per can 9.1 per can 6.1 per can 4.5 per can Fish, salmon, 64 oz. can 96 per can 48 per can 32 per can 24 per can Ham, boneless, ready to cook 20 per lb. 10 per lb. 6.7 per lb. 5 per lb. Ham, liquid added, fully cooked 27.3 per lb per lb. 9.2 per lb. 6.8 per lb. Hot dogs, frankfurters or bologna (all meat) 32 per lb. 16 per lb per lb. 8 per lb. Nuts and seeds (lunch or supper ) N/A 16 per lb per lb. 8 per lb. Nuts and seeds (snack ) 32 per lb. (1 1/2 t.) 16 per lb. (1 T.) N/A N/A Peanut butter, 1 lb per lb. (1 T.) 14.4 per lb. (2 T.) 9.6 per lb. (3 T.) 7.2 per lb. (4T.) Peanut butter, 32 oz. jar 57.6 per lb. (1 T.) 28.8 per lb. (2 T.) 19.2 per lb. (3 T.) 14.4 per lb. (4 T.) Sausage, Italian 19.8 per lb. 9.9 per lb. 6.6 per lb. 5 per lb. Sausage, pork (bulk, link, or patty) 15 per lb. 7.5 per lb. 5 per lb. 3.8 per lb. Sausage, smoked or kielbasa sausage, precooked 32 per lb. 16 per lb per lb. 8 per lb. Turkey, ground 22.4 per lb per lb. 7.5 per lb. 5.6 per lb. Turkey, roast 21 per lb per lb. 7 per lb. 5.3 per lb. Turkey, without neck and giblets 16 per lb. 8 per lb. 5.3 per lb. 4 per lb. Turkey, fully cooked 32 per lb. 16 per lb per lb. 8 per lb. Turkey ham, fully cooked 22.4 per lb per lb. 7.5 per lb. 5.6 per lb. Yogurt, 1 lb. 8-2 oz. (1/4 c.) 4-4 oz. (1/2 c.) oz. (3/4 c.) 2-8 oz. (1 c.) Yogurt, 32 oz. container 16-2 oz. (1/4 c.) 8-4 oz. (1/2 c.) oz. (3/4 c.) 4-8 oz. (1 c.) Page 4

6 Approximate Yields for Selected Fruits/Vegetables Vegetables Unit Measure Decimal Unit Vegetables (continued) Unit Measure Decimal Unit Beans, dry 1 lb. 6 c Tomatoes, fresh, cherry 1 lb. 3 c Beans, green, fresh 1 lb 2 3/4 c Tomatoes, fresh, sliced 1 lb. 2 c Beans, green, frozen, cut 1 lb. 3 c Turnips 1 lb. 2 3/4 c Beans, lima, frozen 1 lb. 2 3/4 c Zucchini, cooked, sliced 1 lb. 2 1/4 c Broccoli, fresh, florets 1 lb. 7 1/4 c Zucchini, fresh 1 lb. 3 1/4 c Broccoli, fresh, whole, untrimmed 1 lb. 2 1/2 c Broccoli, frozen, cut or chopped 1 lb. 2 1/2 c Fruits Brussels sprouts, frozen 1 lb. 2 1/2 c Apple, raw, cored, unpeeled 1 lb. 3 2/3 c Cabbage, fresh 1 lb. 4 1/2 c Apple, raw, cored, unpeeled 1 medium 1 c Carrots, fresh, baby 1 lb. 3 1/4 c Banana, fresh 1 lb. 1 3/4 c Carrots, fresh, no tops 1 lb. 2 1/2 c Banana, fresh 1 banana 1/2 c Cauliflower, fresh, florets 1 lb. 4 1/2 c Blueberries, fresh 1 pt. 2 2/3 c Cauliflower, frozen 1 lb. 2 1/4 c Blueberries, fresh or frozen 1 lb. 2 3/4 c Cauliflower, whole, trimmed 1 lb. 3 c Cantaloupe, fresh 1 lb. 1 1/3 c Celery, chopped or sticks 1 lb. 3 c Cantaloupe, fresh 1 (5" dia) 1 3/4 c Corn, frozen 1 lb. 2 3/4 c Clementine 1 clementine 1/2 c Cucumber, pared 1 lb. 2 2/3 c Fruit, mixed, frozen 1 gal. 14 c Cucumber, unpared 1 lb. 3 c Grapefruit, fresh 1 large 1 c Jicama, raw, peeled 1 lb. 3 c Grapes, seedless, fresh 1 lb. 2 2/3 c Lettuce, head, iceberg 1 lb. 5 1/2 c Honeydew melon, fresh 1 lb. 1 c Lettuce, salad mix 1 lb. 6 2/3 c Kiwi, fresh, peeled 1 lb. 2 c Mixed veg., frozen (broc., caulif., carrots) 1 lb. 2 2/3 c Kiwi, fresh, unpeeled 1 kiwi 1/3 c Mixed veg., frozen (carrots, corn, gr. beans) 1 lb. 2 1/3 c Mango, fresh 1 lb. 1 2/3 c Mixed veg., frozen (peas, carrots) 1 lb. 2 3/4 c Oranges, fresh 1 lb. 1 3/4 c Onion, chopped 1 lb. 2 1/3 c Oranges, fresh 1 orange 1/2 c Peas, frozen 1 lb. 2 1/3 c Papaya 1 lb. 2 1/8 c Peppers, bell, fresh, strips 1 lb. 3 2/3 c Peaches, fresh 1 lb. 2 1/4 c Potatoes, fresh, cooked, pared 1 lb. 2 1/4 c Peaches, fresh 1 peach 1/2 c Potatoes, fresh, cooked, unpared 1 lb. 2 1/3 c Peaches, frozen 1 lb. 1 1/3 c Potatoes, frozen, crinkle 1 lb. 3 c Pears, fresh 1 lb. 2 c Potatoes, frozen, thin straight cut 1 lb. 4 c Pears, fresh 1 pear 1/2 c Potatoes, hash browns, frozen, diced or shredded 1 lb. 2 c Pineapple, fresh 1 lb. 1 2/3 c Potatoes, instant, dry 1 lb. 12 1/2 c Plums, fresh 1 lb. 2 2/3 c Potato rounds, frozen (tator tots, tator gems) 1 lb. 3 c Raisins 1 lb. 3 c Spinach, fresh 1 lb. 7 3/4 c Starfruit (carambola), fresh 1 lb. 3 2/3 c Spinach, frozen, chopped 1 lb. 1 1/3 c Strawberries, fresh, whole 1 qt. 4 c Sweet potatoes, cooked, mashed 1 lb. 1 1/3 c Strawberries, fresh, whole 1 lb. 2 2/3 c Sweet potatoes, cooked, sliced 1 lb. 2 1/4 c Strawberries, frozen, slices 1 lb. 1 3/4 c Strawberries, frozen, whole 1 lb. 2 3/4 c Watermelon, fresh 1 lb. 1 1/2 c Page 5

7 Portion Size and Yield for Bread/Grains 1- to 5-year-olds (1/2 oz.) 6- to 12-year-olds (1 oz.) Adults (2 oz.) Bread, sliced, all types, 1 lb /2 oz. serv oz. serv oz. serv. Lasagna, dry, 1 lb. (or 21 pcs.) /4 c. serv., cooked /2 c. serv., cooked c. serv., cooked Macaroni, dry, 1 lb. (or 3 1/2 c.) /4 c. serv., cooked /2 c. serv., cooked c. serv., cooked Noodles, dry, 1 lb. (or 11 7/8 c.) /4 c. serv., cooked /2 c. serv., cooked c. serv., cooked Oatmeal, rolled, quick, dry, 1 lb. (or 6 1/4 c.) /4 c. serv., cooked /2 c. serv., cooked c. serv., cooked Rice, dry, 1 lb. (or 2 1/3 c.) /4 c. serv., cooked /2 c. serv., cooked c. serv., cooked Spaghetti, dry, 1 lb. (or 3 1/4 c.) /4 c. serv., cooked /2 c. serv., cooked c. serv., cooked Weight and Volume Conversions Portion Size and Yield for Milk and Juice 3 teaspoons = 1 Tablespoon 1 gallon = 32-1/2 cup servings 4 Tablespoons = 1/4 cup 1 gallon = 21-3/4 cup servings 8 Tablespoons = 1/2 cup 1 gallon = 16-1 cup servings 12 Tablespoons = 3/4 cup 16 Tablespoons = 1 cup 2 cups = 1/2 quart Can Sizes and Approximate Cups Per Can 4 cups = 1 quart = 1/4 gallon Number 300 (approx. 15 oz.) = 1 3/4 cups 8 cups = 2 quarts = 1/2 gallon Number 2 (approx. 20 oz.) = 2 1/2 cups 16 cups = 4 quarts = 1 gallon Number 2 1/2 (approx. 26 oz.) = 3 1/2 cups 4 oz. = 1/4 lb. Number 3 cylinder (approx. 46 oz.) = 5 3/4 cups 8 oz. = 1/2 lb. Number 10 (approx. 6 lbs.) = 12 cups 12 oz. = 3/4 lb. 16 oz. = 1 lb. Soup Cans Reconstituted 4 fl. oz. = 1/2 cup 10 1/2 oz. can = 0.6 cups 8 fl. oz. = 1 cup 51 oz. can = 3 cups 16 fl. oz. = 2 cups = 1 pint 32 fl. oz. = 4 cups = 2 pints = 1 quart 64 fl. oz. = 8 cups = 2 quarts = 1/2 gallon 128 fl. oz. = 16 cups = 4 quarts = 1 gallon Page 6

8 1. Complete the menu book each day. Instructions for Completing the Meal Documentation Form Centers with a majority of PRESCHOOL AGE children Samples Adult Day Care Centers 2. Write the month and day on each meal documentation page. Week of October 4-8 Week of October Attach menus. MONDAY MONDAY 4. In the small box, record the number of persons served Meal Components Quantities Prepared Portions Prepared Quantities Prepared Portions Prepared each meal each day. Indicate the number of participants No. of Participants/Staff: No. of Participants/Staff: served and then the number of staff served. 20 / 5 20 / 5 5. Write the menu items and the amount of food used for each meal item in the "Quantities Prepared" Meat/Meat Alt Chicken Thighs /2 oz. serv. Chicken Thighs 26-2 oz. serv. column for each day. 6 lbs. x 5.4 = 6.5 lbs. x 4 = a. Check to see that the meal, as served, contains all food items required by the meal pattern. b. When recording quantities of food used, write the Fruits/ Carrots, fresh Carrots, fresh number and/or size of purchase units used for each item. Vegetables 3 lbs. x 2.5 c. = 7.5 cups 5 lbs. x 2.5 c. = 12.5 cups For example: 3 lbs. bananas, 3 6 oz. cans orange juice, (2 sources) 1 #10 can applesauce, 6 1/2 lbs. cheese, 1 12 oz. box crackers, etc. Bananas Bananas c. Write the calculation figures from the Portion Size and Yield tables. 4 lbs. x 1.75 c. = + 7 cups 8 lbs. x 1.75 c. = +14 cups See page 4 for meats; page 5, fruits/vegetables; 14.5 cups 0.5 = c. serv. and page 6, breads/grains, milk, and juice. d. Calculate the portions prepared. 29-1/2 c. serv. Bread/Grain Noodles Noodles 1 lb. x 40.5 = 40.5 serv. 2.5 lbs. x 10 = 25 serv. Milk 1 gal. x 21 = 21-3/4 c. serv. 1.5 gal. x 16 = 24-1 c. serv. Page 7

9 Sample Menus MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY BREAKFAST Kiwi C Bananas C Apples and Raisins Hash Browns Cantaloupe A,C Cold Cereal I Blueberry Pancakes I Oatmeal I Whole Wheat Toast I French Toast I Milk Milk Milk Scrambled Eggs I Milk Milk MORNING SNACK Cheese Quesadilla I Apples with Yogurt Parfait I Tropical Fruit C Pineapple C (tortilla and cheese) Peanut Butter (granola cereal and yogurt) Animal Crackers Cottage Cheese Water Milk Water Water Water LUNCH Meatloaf I Chicken Enchiladas I Grilled Ham and Red Beans and Rice I Hamburger and Cheese Mashed Potatoes Refried Beans Cheese Sandwich I Green Peas A Pizza (CN label) I Broccoli A,C Peaches A Tomato Soup A,C Orange Wedges C Lettuce Salad Whole Wheat Roll I Milk Applesauce Milk Green Beans Milk Corn Milk Milk AFTERNOON SNACK Fresh Vegetables A Cookie Bagel with I Cornbread Muffin I Noodles with (carrots, celery, cucumbers) Milk Cream Cheese Milk Parmesan Cheese with Dip Grape Juice C Cranapple Juice C Crackers (fortified) (100% juice, fortified) Water A C I Vitamin A, serve at least twice a week Vitamin C, serve each day Iron, serve each day Page 8