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Healthy and Appealing Lunch for a Three- to Five-Year-Old Classroom
Milk:
Amount per child: 1 cup (8 ounces) low-fat (1%) or skim milk
Meat/Meat Alternates:
Amount per child: 2 ounces cooked lean meat, poultry, or fish (e.g., grilled chicken breast, baked fish, tuna salad) or 1 cup cooked legumes (e.g., lentils, beans, chickpeas)
Vegetables:
Amount per child: 1/2 cup cooked or raw vegetables (e.g., broccoli florets, carrot sticks, cherry tomatoes, cucumber slices)
Fruits:
Amount per child: 1/2 cup fresh, frozen, or canned fruit (e.g., sliced strawberries, blueberries, mandarin orange segments, diced applesauce)
Grains:
Amount per child: 1 slice whole-grain bread, 1/2 cup cooked whole-grain pasta or rice, or 1 small whole-grain tortilla
Additional considerations:
Texture: Offer a variety of textures in the lunch to encourage children to try new foods and engage their senses. Examples include crunchy carrots, smooth hummus, and soft cheese.
Flavor: Aim for a balance of sweet, savory, and salty flavors to appeal to different taste preferences.
Color: Use a variety of colorful fruits and vegetables to make the lunch visually appealing and encourage children to eat their vegetables.
Food forms: Offer a variety of food forms, such as cut-up fruits and vegetables, whole-grain muffins, and small sandwiches, to cater to different eating styles and developmental stages.
Temperature: Offer a balance of hot and cold foods to provide variety and prevent the lunch from becoming boring.
1. Biggest challenges:
Meat/Meat Alternates: Providing enough protein while staying within budget and offering options that are familiar and appealing to young children.
Vegetables: Encouraging children to try new and less familiar vegetables.
Grains: Finding whole-grain options that are still soft and easy for young children to chew.
2. Challenges for childcare directors:
Limited budget: Providing nutritious meals that meet CACFP requirements while staying within a tight budget.
Food allergies and preferences: Accommodating children with food allergies and preferences.
Time constraints: Planning, preparing, and serving meals within limited time constraints.
Staff training: Ensuring staff is trained on CACFP requirements and proper food handling and sanitation practices.
Waste reduction: Minimizing food waste by planning portions appropriately and offering appealing options.