Model menus at a child development center: a registered dietitian successfully incorporates a variety of whole foods into meals and snacks

Preschool children are spending significant time in child care outside the home. While quality child care settings meet many of the primary needs of children, the meals provided often do not meet their nutritional needs when measured against national health recommendations. The Child Development Center (CDC) at Southwest Texas State University has a Registered Dietitian (RD) on staff who plans and supervises preparation of all meals. These meals are based on the use of whole foods, including whole grains and fresh fruits and vegetables. The researchers conducted an evaluation of the CDC menus to determine if foods served met nutritional standards for child care programs as recommended by the American Dietetic Association (ADA). They also measured compliance with the Dietary Guidelines for Americans and other recommendations for health, including those of the American Heart, the American Cancer Society, and the American Institute for Cancer Research. Twenty days of daily menus, which included breakfast/snack, lunch, and afternoon snack, were analyzed for total energy, protein, carbohydrate, fat, saturated fat, cholesterol, vitamin A, vitamin C, sodium and iron using Food Processor II. Descriptive statistics were determined using Statview. Frequency analysis was conducted to determine the variety of foods served. Recipes were examined for use of ingredients such as sweeteners and whole grains. Nutrient content was compared to either one-third or one-half the Recommended Dietary Allowances (RDAs) as per ADA recommendations, and kcalories from fat and saturated fat cholesterol and sodium content, and frequency data were compared to national health recommendations. The CDC menus met standards of the ADA, except for energy and iron, which is common for menus used in child care settings. The menus met all national health care recommendations. The RD reported that children like the CDC food and frequently ask for seconds. Menus provided less than 30% of kcalories from fat and 10% from saturated fat by including 1% and skim milk, lowfat cheese, extra-lean beef, skinless chicken, and corn and canola oils in recipes. The variety of foods served was exceptional and included numerous types of whole grain breads, cereals, and grain products, fresh fruits and vegetables, and innovative snack foods like homemade whole wheat tortilla chips, peanut butter bars, and raisin rice bread. All sweetened recipes used either honey or fruit juice instead of granulated sugar. This study demonstrates that a child care facility can serve foods that meet national health guidelines and provide for most nutrient needs when menus are planned and food is prepared by knowledgeable foodservice personnel. A child care setting can be a place where children learn healthy eating habits that will help prevent disease and support a lifetime of good health.