Menu Planning

2. Diabetes that is associated with overweight and obesity
5. Vegetarian who avoids meat, poultry, and fish only
6. Child and Adult Care Food Program
11. This approach makes menu planning easier
12. National School Lunch Program
13. Guide to inform menu planners what should be offered and in what amounts
14. Foods with only one ingredient
16. Food purchased from American farmers and used to support nutrition assistance programs
18. 4-6oz is considered creditable as an infant (birth-3mo) meal/snack
20. Menu that offers new foods every 4 to 6 weeks

1. Milk served to children 2 and older
3. Grains that contain all parts of the grain kernel
4. Number of exposures before children accept new foods
7. Term used to describe food groups
8. Milk, fruit/veggie, and grain must be served
9. A severe, life threatening reaction that can lead to death, if untreated
10. Food that meets CACFP guidelines
15. Meal service that uses mealtime as an educational experience
17. Only eats foods of plant origin
19. Federal or State authorities that provide funding for early childhood ed. programs