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Module 7: Healthy Practices: Nutrition and Fitness

Menus and Food

Page 7
Preparing the Menu

You must:
  • Prepare, date, and conspicuously post menus one week or more in advance, containing the meals and snacks to be served
  • Provide two weeks or more of meal and snack menu variety before repeating the menu
  • Keep six months of past menus on-site for inspection by the Department of Early Learning
  • Make substitutions of comparable nutrient value and record changes on the menu, when needed
  • Provide daily a minimum of one serving of Vitamin C fruit, vegetable, or juice
  • Provide three or more times weekly foods high in Vitamin A
  • Maintain at least a three day supply of food and water for emergency purposes based on the number of children in child care
Provide, daily, a minimum of one serving of Vitamin C fruit, vegetable, or juice.

You must serve at least one food rich in Vitamin C daily. Vitamin C has a major role in the body. It helps heal cuts, scrapes, burns and infections. It helps form collagen (connective tissue) and promotes healthy bones, teeth, skin and blood vessels. Good sources of foods rich in Vitamin C include: cantaloupe, grapefruit, 100% citrus juice, kiwi fruit, guava, mango, oranges, papaya, strawberries, tangerines, satsuma mandarins, asparagus, bok choi, broccoli, brussel sprouts, red cabbage, cauliflower, kale, kohlrabi, red and green peppers, potatoes, snow peas, tomatoes, sweet potatoes, and turnip greens.

Serve fruit or vegetables as the daily Vitamin C source most often (serve juice less often). When juice is used to meet Vitamin C requirements, offer juice that is naturally high in Vitamin C (such as 100% orange, pineapple, or a combination of 100% fruit juices). Minimize juice to one, 4 oz. serving per day. Serve water at snack time as a beverage instead of or along with juice.
The course does not "save" your progress. Use the checklist provided to track your progress, and click on the link in the menu to return to where you left off in the training.