2006 issues - Soup is on! Hot soup for cold days; Hot Breakfasts; Good Nutrition - What is it?; Introducing New Foods; Fruits and Vegetables - A Rainbow of Choices; Dairy Foods for Strong Bones and Teeth; Be Prepared in an Emergency; Family Style Dining in Child Care; Feeding Infants Right from the Start; Using Cycle Menus; Make Mealtimes Happy Times; Establishing Healthy Habits Early

2005 issues - Wash Your Hands; Working Safe in the Child Care Setting; Nutrition Facts for Parents; Safe Food Storage; Dietary Guidelines for Americans, 2005; Getting the Most from Your Workday; Budgeting Basics; Proper Food Preparation Techniques; Celebrating Diversity, Nurturing Respect; Healthy Cooking with Limited Equipment; Computer Basics for Child Care; Happy Care Givers Mean Happy Children

2004 issues - Promoting A Healthy Lifestyle, Purchasing for Child Care Centers, Stretching the Food Dollar, Happy Mealtimes for Healthy Kids, Breakfast, Grains and Breads

2003 issues - Snacks, Family-Style Meals, Communication During Mealtime, Menu Planning, Emergency Readiness, Food Safety

2002 issues - Internet Resources, Feeding Infants, Cultural Diversity, Convenience Foods, Challenges, Adult Influence

2001 issues - Preventing Childhood Obesity, Food Safety, Vitamin C, Vitamin A, Special Needs, Nutrition and Cognitive Development

2000 issues - Dietary Guidelines, Calcium

2008-05 Adjusting Recipes

Changing Fractions to Decimals
Changing Ounces to Pounds
Adjusting the Recipe Based on Needed Yield
Multipy All Ingredients by a Factor
Banana Muffins A-04

2008-04 Teaching Children about the Food Groups: Grains/Breads

Grains/breads provide important nutrients
Grains/Breads Teaching Points
Food Activity: Making Mini Pizzas
Book List
Baked Whole Wheat Doughnuts A-07

2008-03 Drinking Water for Good Health

Offer Water for Quenching Thirst
Teach Children about the Water Cycle
Food Activity: Make Fruit Julius
Read Children’s Books About Water
Molded Fruit Salad E-01

2008-02 Creative Menu Planning

Menu Planning Tips
Creative Ideas for Connecting Menus to
Classroom Activities
Breakfast Menus
Lunch Menus

2008-01 Cooking With Fresh Vegetables: Focus on Sweet Potatoes

Methods of preparing sweet potatoes
Nutrition Education Activities
Teaching Points
Lunch Menus

2007-12 Iron Nutrition for Children

Iron deficiency
Important functions in the body
Iron rich foods for breakfast, lunch and snack

2007-11 Healthy Classroom Celebrations

Healthy Party Foods
Non-food activities for classroom celebrations
Oatmeal-Whole Wheat Raisin Cookies

2007-10 Cooking with Fresh Vegetables: Focus on Broccoli

Broccoli is Great
Methods of Preparing Broccoli
Teaching Tips
A Week's Menus

2007-09: Beverages for Children

Milk
Water
Juice
Other Beverages
Peach Muffin Squares
Snack Menus

2007-08: Cooking with Fresh Vegetables: Focus on Carrots

Carrots are Great
Methods of Preparing Carrots
Seasoning
Orange Glazed Carrots I-12A*
Lunch Menus

2007-07: Using Seasonings in Cooking for Children

Guidelines for Using Seasonings When Cooking for Young Children
Ideas for Using Seasonings
Teaching Tip
Baked Sweet Potatoes and Apples I-08*
Breakfast Menus
Lunch Menus
Snack Menus

2007-06: Cooking with Kids

Plan Cooking Activities that Fit with Children’s Abilities at Different Ages
Safety Rules When Cooking with Kids
Books to Share with Children
Yogurt Fruit Dip G-04*
Lunch Menus
Suggested Cooking Activity

2007-05: Balanced Nutrition for Pre-School Children from the Grains/Breads Food Group

Oven-Baked Whole Wheat Pancakes A-06A*
Breakfast Menus

2007-04: Balanced Nutrition for Pre-School Children from the Meat/Meat Alternate Food Group

Balanced Nutrition for Pre-School Children
Beef Stir-Fry D-18A*
Lunch Menus

2007-03: Fun Food Lessons

Tossed Vegetables Game
Fishing Game
Old MacDonald Song
Good Snack Song
Baked Scrambled Eggs D-15*
Breakfast Menus

2007-02: Steps to Planning a Nutrition Education Activity

Steps to Plan a Nutrition Education Activity
Fun Nutrition Activities with Children
Tortilla Roll-Up F-07
Lunch Menus

2007-01: Healthy Snacks for Kids

Tips in Snack Planning
Muffin Squares A-11
Snack Menus

2006-12: Establishing Healthy Habits Early

Good Habits for Healthy Bodies
Getting Children Off to a Good Start
Eat Right
Be Active
Baked Sweet Potatoes and Apples I-08
Menus

2006-11: Make Mealtimes Happy Times

Mealtime Environment
Strategies for Happy Mealtimes
Pleasant Conversation
Sugar Cookies B-04
Candy-Cane Cookies

2006-10: Using Cycle Menus

Get Ready to Plan
How Cycle Menus Help
Planning a Cycle Menu
A Week of Sample Menus
Events in October, November, and December

2006-9: Feeding Infants Right from the Start

Breast milk is ideal for infants.
Be sure formula is prepared according to package directions.
Do not add cereal to the infant's bottle.
Do not offer juice or other sweetened drinks in the infant's bottle.
Feed whenever the infant lets you know she is hungry – about every two hours.
Hold the infant while feeding him.
When is an infant ready to start semi-solid foods?
Introduce whole milk at the right time.
Safety Practices in Feeding Infants
Events in September, October, and November

2006-8: Family Style Dining in Child Care

What are the Benefits of Family Style Dining for the Children?
What are the Benefits of Family Style Dining for the Child Care Provider?
Points to Remember
Mexican Pizza D-13
A Week of Family Style Meals
Events in August, September, and October

2006-7: Be Prepared in an Emergency

Think of emergencies that could affect you
A well-designed emergency readiness plan
Blueberry Month
Blueberry Muffins A-03
Events in July, August, and September

2006-6: Dairy Foods for Strong Bones and Teeth

Strong Bones and Teeth Need Calcium
Dairy Foods are Good Sources of Calcium
Serving of Dairy Foods Recommended for Children
A Fun Activity to do with Kids! Homemade Ice Cream
Menus for Breakfast
Events in June, July, and August

2006-5: Fruits and Vegetables - A Rainbow of Choices

Fruits and Vegetables
The ABC's of Good Nutrition
A Rainbow of Choices
Banana Berry Blend
Menus

Variety For Good Nutrition
Tips For Introducing New Foods
Peter Rabbit Tasting Party
Introduce A New Food
Events for May and June

What is good nutrition?
Variety, Balance, and Moderation for Good Nutrition
What can be tastier than seasonal vegetables and fruit?
Yogurt Fruit Dip G-04
Menus

Breakfast - the most important meal of the day
The best kinds of breakfasts
Pancakes A-12
Menus

Variety and nutrition
Using the USDA Recipes for Child Care Online
Broccoli Cheese Soup H-05
Menus

Make your workplace a happy place
Make up your mind to be happy
The manager's part
Skills in building positive relationships

Computers and the Internet
The Parts of Your Computer
Programs or Applications
The Internet
Online Recipes
Useful Web Sites
Interactive Forms on the Web

Proper Use of Equipment
Steaming
Braising and Stewing
Stir Frying and Sautéing
Roasting and Baking
Reheating
Poaching and Simmering
Boiling
Maintenance

It's a world of differences
Be a positive role model
Children are our best teachers
How do you teach children about respect?
Provide a culturally diverse environment
Celebrate diversity with the holidays!
No big deal

Keep Food Safe, Healthy, and Appealing
Fruits and Vegetables
Meat/Meat Alternates
Cooking Methods

Aspects of a Budget
Why should I prepare a budget in the first place?
What factors impact the budget?
How do I budget for items?
Where do I start with my budget?
How can I tell if I am on track with my budget?
When should I adjust the budget?

Time Wasters on the Job
Time Planning Guidelines
It's About Time
Time Out
Priority List

Areas of the Dietary Guidelines
Adequate Nutrients Within Calorie Needs
Weight Management
Physical Activity
Food Groups to Encourage
Fats
Carbohydrates
Sodium and Potassium
Alcoholic Beverages
Food Safety

Keeping Food Safe During Storage
Storing Foods in the Refrigerator
Storing Foods in the Freezer
Storing Food in Dry Storage

Vegetables
Fruits
Bread, cereal, rice, and pasta
Meat, poultry, fish, dry beans, eggs, and nuts
Milk, yogurt, and cheese
Fats, oils, and sweets

The SAFE Way to Prevent Accidents
Preventing Falls
Safe Lifting
Preventing Fires and Burns
Preventing Cuts
Chemical Safety

When to Wash Your Hands
Diaper Changing Tips
Wash Your Hands Posters
How to Wash Your Hands
Create a Wash Your Hands Armband

What is the role of grain in a child's diet?
Is there a standard for determining creditable grains and breads?
What are some of the creditable grain and bread products that can be served in the CACFP?
Do portion sizes of grains and breads differ by age group?
Are the CACFP serving sizes of grains/breads different from food product label serving sizes?
Summarizing what we've learned

Breakfast Meal Patterns in the Child and Adult Care Food Program (CACFP)
Children do not have breakfast at home for several reasons
Tips for Planning the Breakfast Meal Pattern for CACFP
Child and Adult Care Food Program Meal Pattern for Children
Child and Adult Care Food Program Meal Pattern for Infants

Division of Responsibility in Feeding Children
Why should regular times for meals and snacks be established?
How should healthy meals be planned and served?
Why should you encourage children to come to the table at meal and snack times?
What is a pleasant mealtime environment? How is it created?

Consider the availability of foods from local suppliers.
Operate within a budget and pre-cost your menu.
Be aware of price trends and the market availability of various foods.
Use USDA commodity foods where and when available.
Keep records of food purchased, used, and available in inventories.
Practice cost-effective food shopping for child care homes.
Smart shopping tips for food groups.
After you shop, store groceries wisely.
Food for thought.
Do a couple of pennies less per ounce make a difference in the yearly food budget?

What does procurement mean?
Why do we need a grocery list?
What are standard stock items and what are some examples of foods in this category?
What are yearly items?
What are menu items?
How do I estimate the amount of food I need to buy?
Why do I have to review purchasing rules before I buy groceries, supplies, or equipment?
Can I choose where to buy food and supplies for my child care center?
What is the difference between a retail and a wholesale vendor?
Why is controlling my inventory so important?
What does Standard of Identity mean and what are some examples?
When I purchase from a wholesale vendor do I have to worry about writing food specifications?

Be A Role Model
Encourage Healthy Eating
What About Food Labels?
How Do You Decide Which to Buy?
How Do You Know If A Child is Overweight?
Encourage Physical Activity
Lunch or Supper Meal Pattern for Children Ages 3-5
Lunch Menu
Web Sites for Healthy Eating and Physical Activity for Children

Start with Safe Food
Keep it Clean
Keep Hot Foods Hot and Cold Foods Cold
Drown a Germ...Wash Your Hands
When Children Should Wash Hands
Activity: Coloring Page

Step One - Determine who will do what in the event of an emergency and develop a contact directory.
Step Two - Identify disruptions that may hinder an operation.
Step Three - Develop an emergency readiness plan.
Step Four - Teach components of the plan to staff and inform the child's caretaker of the procedure.
Step Five - Practice emergency readiness drills.
Step Six - Evaluate the plan's effectiveness and update as needed.

Five Day Menu
Pancakes with Maple Applesauce Topping Recipe

Creating a Climate for Communication
Handwashing Ditty
"I Can Find the ..." Game

Positive Aspects
Introducing Family-Style Meals
Using Family-Style Meals
Place Mat Learning

Importance
Serving Snacks
Snack Suggestions
Simple Snack Ideas
Snack Activity

Parental Influence
Child Care Provider Influence

Making Mealtime Pleasant
Activity: Fishing for Food
Choking
Tips for Preventing Choking in Young Children

Cost
Quality
Food Safety
Nutrient Value
Food Label Exercise
Activity

Government-Sponsored Web Sites
E-Mail Discussion Groups
Associations and Organizations
Publications/Policy Papers

The Feeding Relationship
The Child and Adult Care Food Program Infant Meal Pattern
How to Feed
From Breast Milk Or Formula To Solids Ready for Semi-Solid Foods: What Does This Mean
Involving the Infant In Self-Feeding
Food Safety and Infant Feeding

Cultural Diversity
Vegetable Frittata
Activities

Research
Parent's Role
Child Care Provider's Role

Allergies
Special Needs Tips

Choose VegetAbles Every Day
VegetAbles
Child-Size Vegetable Servings
Tips for Finicky Eaters
Pumpkin Delight--A Family Activity

C Is for Citrus
Sources of Vitamin C
Dealing with Picky Eaters
Learning Activities

Show Where Orange Juice Comes From
Edible Art

Food Safety Summer Savvy
"Real" Kid Questions
Activity: All Washed Up

Tips for Parents
What Counts As One Serving?

Tips for Child Care Professionals
Healthy Snack Ideas for Children Ages 3-5
Friendship Fruit Salad Recipe

Sparkling Smiles
Homemade Pretzels Recipe
Activities

Dairy Foods--A Powerhouse of Nutrients
Broccoli Quiche Recipe
One Day's Lunch Menu for Children Ages 3-5
Meal Pattern for Children Ages 3-5

Dietary Guidelines for Child Nutrition Programs