Menu Planning

3. Meal service that uses mealtime as an educational experience
7. Term used to describe food groups
9. Guide to inform menu planners what should be offered and in what amounts
10. Food that meets CACFP guidelines
14. Diabetes that is associated with overweight and obesity
17. Child and Adult Care Food Program
18. A severe, life threatening reaction that can lead to death, if untreated
19. Number of exposures before children accept new foods
20. Federal or State authorities that provide funding for early childhood ed. programs

1. Grains that contain all parts of the grain kernel
2. National School Lunch Program
4. Food purchased from American farmers and used to support nutrition assistance programs
5. This approach makes menu planning easier
6. Only eats foods of plant origin
8. Menu that offers new foods every 4 to 6 weeks
11. Vegetarian who avoids meat, poultry, and fish only
12. Milk, fruit/veggie, and grain must be served
13. Milk served to children 2 and older
15. 4-6oz is considered creditable as an infant (birth-3mo) meal/snack
16. Foods with only one ingredient