Menu Planning

2. Milk served to children 2 and older
6. Term used to describe food groups
7. Number of exposures before children accept new foods
8. Foods with only one ingredient
10. Federal or State authorities that provide funding for early childhood ed. programs
12. Only eats foods of plant origin
14. Meal service that uses mealtime as an educational experience
15. Guide to inform menu planners what should be offered and in what amounts
16. Food that meets CACFP guidelines
17. National School Lunch Program
20. Milk, fruit/veggie, and grain must be served

1. 4-6oz is considered creditable as an infant (birth-3mo) meal/snack
3. Diabetes that is associated with overweight and obesity
4. Menu that offers new foods every 4 to 6 weeks
5. A severe, life threatening reaction that can lead to death, if untreated
9. Food purchased from American farmers and used to support nutrition assistance programs
11. Grains that contain all parts of the grain kernel
13. This approach makes menu planning easier
18. Vegetarian who avoids meat, poultry, and fish only
19. Child and Adult Care Food Program