ChildcareNashville.com

ChildcareNashville.com

childcare nashville/cooks academy We started with 12 child care centers... We have grown to 27 Cooks Academy participants and over 90 Childcare Nashville providers. The following statistics reflect the experience of the 12 centers. 12 Independent nonprofit child care centers launching an innovative shared services project Shared bulk purchasing projects providing cost savings through the Childcare Nashville initiative 6 to 8% per month Average savings per center on food costs 20% per month Average savings per center on classroom supplies 80% Percentage of children at Childcare Nashville centers participating in the low-income USDA free lunch program 1,300 Number of children being provided high quality early childhood education through these centers 22% annually or $27,600 Estimated cost savings annually on milk purchases Food is changing so much, and we ve got to be working to change with it. It s important for these kids to be healthy, and when the kids are happy and healthy, they learn better. Ken ya Frazier, Chef, St. Luke s Community House For Ken ya Frazier, making quality food for the children at St. Luke s Community House is a priority. After training at the South Carolina Culinary School and then working as a restaurant chef at some of South Carolina s best eateries, Ken ya came to Nashville and is focused on bringing his skills, cooking with fresh food, to St. Luke s and Cooks Academy to create quality meals using better ingredients. As part of the Childcare Nashville initiative of The Community Foundation of Middle Tennessee, Cooks Academy is creating new ways to bring healthier meal options to Middle Tennessee s childcare centers and to the children and families they serve. Childcare Nashville is an innovative shared services project focused on collaborative opportunities in administrative, management and other operational areas. Cooks Academy takes this shared services approach to the kitchens of child care providers. By using the concept of a common menu and shared training, coupled with group purchasing and software tools to better manage cost and administration, Cooks Academy helps to create the tools to invest in higher nutritional menus for children.

Local childcare centers providing more nutritious meals Goals Increase the nutritional value of the food we serve our children. Educate our cooks and provide them with tools for healthy and safe cooking. Extend our knowledge of healthy eating to kids, teachers and families. Create the opportunity for lower food costs through group purchasing, allowing centers more flexibility in creating a healthy menu. our services Cooks Academy focuses on increasing the nutritional profile of the food served to our children, while providing our programs with cost and administrative time savings. The Cooks Academy program includes: Food cost savings Standardized menus Healthy recipes to support menu Training for cooks that emphasizes healthy and safe food preparation Menu software tools that provide nutritional, cost and other useful information

Monday Sample menu breakfast whole grain pancake orange wedges 1% milk lunch turkey burger sliders w/ spinach/tomato/pickle baked sweet potato fries melon 1% milk snack granola bar diced pears water Cooks Academy has been such a blessing to me and my children. I used to make all my menus myself and now everything I need nutrition information, menus, and recipes is right there for me. It has made things so much easier, and the children think it s delicious, especially the taco soup. Peggy Ladd, Cook at Wayne Reed Christian Childcare Center

NASHVILLE CHILDCARE MENUS WEEK AT A GLANCE SPRING W4 REQUIREMENTS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY BREAKFAST Bread or Alternative 1 oz. or 1 each Fruit/Vegetable or Juice 2 oz. (0-1 yr); 4 oz. (2-5 yr) Whole Grain Pancake Orange Wedges Biscuit Turkey Sausage Patty Applesauce Whole Grain Cereal Banana Cinnamon Toast melon Slice Morning Glory Muffin Low Fat Yogurt Sliced Peaches Milk 4 oz. (0-1 yr); 6 oz. (2-5 yr) LUNCH Meat or Meat Alternative 1 oz. (0-1 yr); 1-1/2 oz. (2-5 yr) Fruit/Vegetable or Juice 2 oz. (0-1 yr); 4 oz. (2-5 yr) Turkey-Burger Sliders w/ Spinach/Tomato/Pickles Baked Sweet Potato Fries Melon Fish Taco on Whole Grain Tortilla Lime-Cilantro Slaw Sliced Peaches Chicken Stir Fry Broccoli Pineapple Whole Wheat Roll Beef Stew Carrot Sticks Apricot Half Whole Wheat Crackers Pizza Bagel Tossed Salad w/ Dressing Mandarin Oranges Bread or Alternative 1 oz. or 1 each Milk 4 oz. (0-1 yr); 6 oz. (2-5 yr) SNACK Meat or Meat Alternative 1 oz. (0-1 yr); 1-1/2 oz. (2-5 yr) or Fruit/Vegetable or Juice 2 oz. (0-1 yr); 4 oz. (2-5 yr) or Bread or Alternative 1 oz. or 1 each or Milk or 4 oz. (0-1 yr); 6 oz. (2-5 yr) Granola Bar Diced Pears Wheat Thins Sliced Oranges Cheese Stick Apple Slices Pretzels 100% Grape Juice Vanilla Wafers Chocolate Pudding

turkey burger sliders 32 Yield: Ingredients 4lbs Ground Turkey 1/4 cup Ketchup 3 tsp Black Pepper 2 cups Canned black beans rinsed and slightly crushed 32 Whole Wheat Slider Buns Cooking spray Make it Mix ground turkey, ketchup, beans, pepper together in a large bowl. Form mixture into palm-size patties. Spray skillet with cooking spray Cook patties on medium-high in skillet until brown on both sides, about 10 minutes total. Toppings can include spinach leaf, tomato and pickle. Based on Gobble Up Burger from http://healthymeals.nal.usda.gov nutrition Calories 185 kcal Carbs 20 gm Protein 15 gm Fat 5 gm % Cal/Fat 8 % Chol 45 mg Sodium 225 mg Fiber/Dtry 3 gm Calcium 4 mg

kale chips Yield: 24 1 ounce Portion: Ingredients 12 Fresh Kale Leaves 1 tbsp Olive Oil 1/2 tsp salt Make it Preheat oven to 250 degrees. Toss kale with oil in a large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool. 1/4 tsp pepper nutrition Calories 60 kcal Carbs 11.1 gm Protein 3.7 gm Fat 1.3 gm % Cal/Fat 17.0 % Chol 0 mg Sodium 97 mg Fiber/Dtry 2.2 gm Calcium 149 mg

CHILDCARE NASHVILLE SPRING 2013 NUTRIENT ANALYSIS CALORIES PROTEIN FAT CARBOHYDRATE CHOLESTEROL SODIUM POTASSIUM GRAMS GRAMS GRAMS MILLIGRAMS (MG) (MG) WEEK I MONDAY 676 38.8 33.2 65.4 237 1110 1134 TUESDAY 1114 38.6 52.8 128.6 79 4012 1137 WEDNESDAY 966 40.5 32.7 136.0 80 2178 934 THURSDAY 825 34.4 23.8 125.3 44 1631 1387 FRIDAY 848 22.7 26.2 137.8 46 1858 1126 AVERAGE 886 35.0 33.7 118.6 97 2158 1144 WEEK II MONDAY 884 35.3 46.0 94.6 254 1112 1225 TUESDAY 783 37.6 15.3 129.0 44 879 1614 WEDNESDAY 1002 41.0 35.2 137.4 242 1803 1613 THURSDAY 1483 46.9 65.4 180.8 28 1330 1765 FRIDAY 823 26.2 20.9 138.3 26 1204 1560 AVERAGE 995 37.4 36.6 136.0 119 1266 1555 WEEK III MONDAY 676 34.3 36.8 64.3 218 1472 1260 TUESDAY 681 21.2 13.0 123.5 79 1133 861 WEDNESDAY 809 23.7 40.8 89.6 29 1034 744 THURSDAY 1013 43.3 41.0 133.3 150 1050 1578 FRIDAY 667 24.0 27.8 82.9 207 2026 722 AVERAGE 769 29.3 31.9 98.7 137 1343 1033 WEEK IV MONDAY 672 32.7 16.6 105.8 72 881 1097 TUESDAY 789 36.8 30.6 101.9 77 673 1338 WEDNESDAY 663 29.9 24.1 89.0 69 1430 1095 THURSDAY 714 29.6 16.5 115.6 46 1172 1313 FRIDAY 1282 33.2 48.7 187.0 71 1409 1477 AVERAGE 824 32.4 27.3 119.9 67 1113 1264 CYCLE AVERAGE 869 33.5 32.4 118.3 105 1470 1249

Recipe resources from the USDA: Recipes for Healthy Kids Cook Book for Childcare Centers teamnutrition.usda.gov/resources/r4hk_childcare.html CACFP Menu Planning Guide healthymeals.nal.usda.gov/hsmrs/wisconsin/cacfp-menu-planning.pdf ChildcareNashville.com Childcare Nashville is an initiative of The Community Foundation of Middle Tennessee. For further information about Childcare Nashville please contact: Carolyn Hannon at channon@cfmt.org, 615-321-4939 x155