NUTRITION INFORMATION Food Allergy Action Plan Nutritive Value of Fats and Oils The DASH Eating Plan from Dietary Guidelines for Americans 2005 MyPyramid Food Intake Patterns MyPyramid Equivalencies MyPyramid Worksheet Best Practice Checklist for Menu Planning Hard-to-Place Foods Mexican-American Foods Nutritional Breakdown of Typical Lunch Menu
FOOD ALLERGY ACTION PLAN Student s Name: D.O.B.: Teacher: ALLERGY TO: Asthmatic (Higher risk for severe reaction): Yes No STEP : TREATMENT Symptoms*: Give Checked Medication : If a food allergen has been ingested, but no symptoms EpiPen Antihistamine Mouth Itching, tingling, or swelling of lips, tongue, mouth EpiPen Antihistamine Skin Hives, itchy rash, swelling of the face or extremities EpiPen Antihistamine Gut Nausea, abdominal cramps, vomiting, diarrhea EpiPen Antihistamine Throat Tightening of throat, hoarseness, hacking cough EpiPen Antihistamine Lung Shortness of breath, repetitive coughing, wheezing EpiPen Antihistamine Heart Thready pulse, low blood pressure, fainting, pale, blueness EpiPen Antihistamine Other EpiPen Antihistamine If reaction is progressing (several of the above areas affected) EpiPen Antihistamine Place Child s Picture Here To be determined by physician authorizing treatment *The severity of symptoms can quickly change. Potentially life-threatening. Medication checklist adapted from the Authorization of Emergency Treatment form developed by the Mount Sinai School of Medicine. Used with permission. DOSAGE Epinephrine: inject intramuscularly (circle one) EpiPen EpiPen Jr. (see reverse side for instructions) Antihistamine: give medication/dose/route Other: give medication/dose/route STEP 2: EMERGENCY CALLS. Call 9 (or Rescue Squad: ). State that an allergic reaction has been treated, and additional epinephrine may be needed) 2. Dr. at 3. Emergency contacts: Name/Relationship Phone Number(s) a..) 2.) b..) 2.) c..) 2.) EVEN IF PARENT/GUARDIAN CANNOT BE REACHED, DO NOT HESITATE TO MEDICATE OR TAKE CHILD TO MEDICAL FACILITY! Parent/Guardian Signature Date Doctor s Signature Date (Required)
TRAINED STAFF MEMBERS. Room 2. Room 3. Room EPIPEN AND EPIPEN JR. DIRECTIONS Pull off gray activation cap. EPIPEN Hold black tip near outer thigh (always apply to thigh). EPIPEN Swing and jab firmly into outer thigh until Auto-Injector mechanism functions. Hold in place and count to 0. Remove the EpiPen unit and massage the injection area for 0 seconds. Once EpiPen is used, call the Rescue Squad. State additional epinephrine may be needed. Take the used unit with you to the Emergency Room. Plan to stay for observation at the Emergency Room for at least 4 hours. For children with multiple food allergies, consider providing separate Action Plans for different foods.
Nutritive Value of Fats and Oils Fatty acids Mono- Poly- Measure Pro- Total Satu- unsatu- unsatu- Food of edible Weight Water Calories tein fat rated rated rated No. Food Description portion (g) (%) (kcal) (g) (g) (g) (g) (g) Butter (4 sticks per lb) 5 Salted... stick...3 6 83 92 57.3 26.6 3.4 52... tbsp...4 6 02 Tr 2 7.2 3.3 0.4 53... tsp...5 6 36 Tr 4 2.5.2 0.2 54 Unsalted... stick...3 8 83 92 57.3 26.6 3.4 55 Lard... cup...205 0,849 0 205 80.4 92.5 23.0 56... tbsp...3 0 5 0 3 5.0 5.8.4 Margarine, vitamin A-fortified, salt added Regular (about 80% fat) 57 Hard (4 sticks per lb)... stick...3 6 85 9 7.9 40.6 28.8 58... tbsp...4 6 0 Tr 2.2 5.0 3.6 59... tsp...5 6 34 Tr 4 0.7.7.2 60 Soft... cup...227 6,626 2 83 3.3 64.7 78.5 6... tsp...5 6 34 Tr 4 0.6.3.6 Margarine, vitamin A-fortified, salt added (continued) Spread (about 60% fat) 62 Hard (4 sticks per lb)... stick...5 37 62 70 6.2 29.9 20.8 63... tbsp...4 37 76 Tr 9 2.0 3.6 2.5 64... tsp...5 37 26 Tr 3 0.7.2 0.9 65 Soft... cup...229 37,236 39 29.3 72. 3.6 66... tsp...5 37 26 Tr 3 0.6.5 0.7 67 Spread (about 40% fat)... cup...232 58 80 90 7.9 36.4 32.0 68... tsp...5 58 7 Tr 2 0.4 0.8 0.7 69 Margarine butter blend... stick...3 6 8 9 32. 37.0 8.0 70... tbsp...4 6 02 Tr 4.0 4.7 2.3 Oils, salad or cooking 7 Canola... cup...28 0,927 0 28 5.5 28.4 64.5 72... tbsp...4 0 24 0 4.0 8.2 4. 73 Corn... cup...28 0,927 0 28 27.7 52.8 28.0 74... tbsp...4 0 20 0 4.7 3.3 8.0 75 Olive... cup...26 0,909 0 26 29.2 59.2 8. 76... tbsp...4 0 9 0 4.8 9.9. 77 Peanut... cup...26 0,909 0 26 36.5 99.8 69. 78... tbsp...4 0 9 0 4 2.3 6.2 4.3 79 Safflower, high oleic... cup...28 0,927 0 28 3.5 62.7 3.3 80... tbsp...4 0 20 0 4 0.8 0.2 2.0 8 Sesame... cup...28 0,927 0 28 3.0 86.5 90.9 82... tbsp...4 0 20 0 4.9 5.4 5.7 83 Soybean, hydrogenated... cup...28 0,927 0 28 32.5 93.7 82.0 84... tbsp...4 0 20 0 4 2.0 5.8 5. 85 Soybean, hydrogenated and cottonseed oil blend... cup...28 0,927 0 28 39.2 64.3 04.9 86... tbsp...4 0 20 0 4 2.4 4.0 6.5 87 Sunflower... cup...28 0,927 0 28 22.5 42.5 43.2 88... tbsp...4 0 20 0 4.4 2.7 8.9
Choles- Carbo- Total Potas- Ribo- Ascorterol hydrate dietary Calcium Iron sium Sodium Vitamin A Thiamin flavin Niacin bic acid Food (mg) (g) fiber (g) (mg) (mg) (mg) (mg) (IU) (RE) (mg) (mg) (mg) (mg) No. 248 Tr 0.0 27 0.2 29 937 3,468 855 0.0 0.04 Tr 0 5 3 Tr 0.0 3 Tr 4 7 434 07 Tr Tr Tr 0 52 Tr 0.0 Tr 4 53 38 Tr Tr Tr 0 53 248 Tr 0.0 27 0.2 29 2 3,468 855 0.0 0.04 Tr 0 54 95 0 0.0 Tr 0.0 Tr Tr 0 0 0.00 0.00 0.0 0 55 2 0 0.0 Tr 0.0 Tr Tr 0 0 0.00 0.00 0.0 0 56 0 0.0 34 0. 48,070 4,050 906 0.0 0.04 Tr Tr 57 0 Tr 0.0 4 Tr 6 32 500 2 Tr 0.0 Tr Tr 58 0 Tr 0.0 Tr 2 44 68 38 Tr Tr Tr Tr 59 0 0.0 60 0.0 86 2,449 8,06,84 0.02 0.07 Tr Tr 60 0 Tr 0.0 0.0 2 5 68 38 Tr Tr Tr Tr 6 0 0 0.0 24 0.0 34,43 4,07 99 0.0 0.03 Tr Tr 62 0 0 0.0 3 0.0 4 39 500 2 Tr Tr Tr Tr 63 0 0 0.0 0.0 48 7 38 Tr Tr Tr Tr 64 0 0 0.0 48 0.0 68 2,276 8,78,830 0.02 0.06 Tr Tr 65 0 0 0.0 0.0 48 7 38 Tr Tr Tr Tr 66 0 0.0 4 0.0 59 2,226 8,285,854 0.0 0.05 Tr Tr 67 0 Tr 0.0 0.0 46 7 38 Tr Tr Tr Tr 68 99 0.0 32 0. 4,04 4,035 903 0.0 0.04 Tr Tr 69 2 Tr 0.0 4 Tr 5 27 507 3 Tr Tr Tr Tr 70 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 7 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 72 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 73 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 74 0 0 0.0 Tr 0.8 0 Tr 0 0 0.00 0.00 0.0 0 75 0 0 0.0 Tr 0. 0 Tr 0 0 0.00 0.00 0.0 0 76 0 0 0.0 Tr 0. Tr Tr 0 0 0.00 0.00 0.0 0 77 0 0 0.0 Tr Tr Tr Tr 0 0 0.00 0.00 0.0 0 78 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 79 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 80 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 8 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 82 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 83 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 84 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 85 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 86 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 87 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 88
Nutritive Value of Fats and Oils (Continued) Fatty acids Mono- Poly- Measure Pro- Total Satu- unsatu- unsatu- Food of edible Weight Water Calories tein fat rated rated rated No. Food Description portion (g) (%) (kcal) (g) (g) (g) (g) (g) Salad dressings Commercial Blue cheese 89 Regular... tbsp...5 32 77 8.5.9 4.3 90 Low calorie... tbsp...5 80 5 0.4 0.3 0.4 Caesar 9 Regular... tbsp...5 34 78 Tr 8.3 2.0 4.8 92 Low calorie... tbsp...5 73 7 Tr 0. 0.2 0.4 French 93 Regular... tbsp...6 38 67 Tr 6.5.2 3.4 94 Low calorie... tbsp...6 69 22 Tr 0. 0.2 0.6 Italian 95 Regular... tbsp...5 38 69 Tr 7.0.6 4. 96 Low calorie... tbsp...5 82 6 Tr 0.2 0.3 0.9 Mayonnaise 97 Regular... tbsp...4 5 99 Tr.6 3. 5.7 98 Light, cholesterol free... tbsp...5 56 49 Tr 5 0.7. 2.8 99 Fat free... tbsp...6 84 2 0 Tr 0. 0. 0.2 Russian 200 Regular... tbsp...5 35 76 Tr 8..8 4.5 20 Low calorie... tbsp...6 65 23 Tr 0. 0. 0.4 Thousand Island 202 Regular... tbsp...6 46 59 Tr 6 0.9.3 3. 203 Low calorie... tbsp...5 69 24 Tr 2 0.2 0.4 0.9 Prepared from home recipe 204 Cooked, made with margarine... tbsp...6 69 25 2 0.5 0.6 0.3 205 French... tbsp...4 24 88 Tr 0.8 2.9 4.7 206 Vinegar and oil... tbsp...6 47 70 0 8.4 2.3 3.8 207 Shortening (hydrogenated soybean and cottonseed oils)... cup...205 0,82 0 205 5.3 9.2 53.5 208... tbsp...3 0 3 0 3 3.2 5.7 3.3
Choles- Carbo- Total Potas- Ribo- Ascorterol hydrate dietary Calcium Iron sium Sodium Vitamin A Thiamin flavin Niacin bic acid Food (mg) (g) fiber (g) (mg) (mg) (mg) (mg) (IU) (RE) (mg) (mg) (mg) (mg) No. 3 0.0 2 Tr 6 67 32 0 Tr 0.02 Tr Tr 89 Tr Tr 0.0 4 0. 84 2 Tr Tr 0.02 Tr Tr 90 Tr Tr Tr 4 Tr 4 58 3 Tr Tr Tr Tr 0 9 Tr 3 Tr 4 Tr 4 62 3 Tr Tr Tr Tr 0 92 0 3 0.0 2 0. 2 24 203 20 Tr Tr Tr 0 93 0 4 0.0 2 0. 3 28 22 2 0.00 0.00 0.0 0 94 0 0.0 Tr 2 6 4 Tr Tr Tr 0 95 Tr Tr Tr 2 8 0 0 0.00 0.00 0.0 0 96 8 Tr 0.0 2 0. 5 78 39 2 0.00 0.00 Tr 0 97 0 0.0 0 0.0 0 07 8 2 0.00 0.00 0.0 0 98 0 2 0.6 0 0.0 5 90 0 0 0.00 0.00 0.0 0 99 3 2 0.0 3 0. 24 33 06 32 0.0 0.0 0. 200 4 Tr 3 0. 26 4 9 3 Tr Tr Tr 20 4 2 0.0 2 0. 8 09 50 5 Tr Tr Tr 0 202 2 2 0.2 2 0. 7 53 49 5 Tr Tr Tr 0 203 9 2 0.0 3 0. 9 7 66 20 0.0 0.02 Tr Tr 204 0 Tr 0.0 Tr 3 92 72 22 Tr Tr Tr Tr 205 0 Tr 0.0 0 0.0 Tr 0 0 0.00 0.00 0.0 0 206 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 207 0 0 0.0 0 0.0 0 0 0 0 0.00 0.00 0.0 0 208
The DASH Eating Plan at 600-, 2000-, 2600-, and 300-Calorie Levels* The DASH eating plan is based on 600, 2000, 2600, and 300 calories. The number of daily in a food group varies depending on caloric needs. This chart can aid in planning menus and food selection in restaurants and grocery stores. Food 600 2000 2600 300 Serving Examples Significance Groups Calories Calories Calories Calories Sizes and Notes of Each Food Group to the DASH Eating Plan Grains Vegetables Fruits 6 3-4 4 7-8 4-5 4-5 0-5-6 5-6 2-3 6 6 slice bread oz dry cereal / 2 cup cooked rice, pasta or cereal cup raw leafy vegetable / 2 cup cooked vegetable 6 oz vegetable juice 6 oz fruit juice medium fruit / 4 cup dried fruit / 2 cup fresh, frozen or canned fruit Whole wheat bread, English muffin, pita, bread, bagel, cereals, grits, oatmeal, crackers, unsalted pretzels, and popcorn Tomatoes, potatoes, carrots, green peas, squash, broccoli, turnip greens, collards, kale, spinach, artichokes, green beans, lima beans, sweet potatoes Apricots, bananas, dates, grapes, oranges, orange juice, grapefruit, grapefruit juice, mangoes, melons, peaches, pineapples, prunes, raisins, strawberries, tangerines Major sources of energy and fiber Rich sources of potassium, magnesium, and fiber Important sources of potassium, magnesium, and fiber
The DASH Eating Plan at 600-, 2000-, 2600-, and 300-Calorie Levels* The DASH eating plan is based on 600, 2000, 2600, and 300 calories. The number of daily in a food group varies depending on caloric needs. This chart can aid in planning menus and food selection in restaurants and grocery stores. Food 600 2000 2600 300 Serving Examples Significance Groups Calories Calories Calories Calories Sizes and Notes of Each Food Group to the DASH Eating Plan Low-fat or fat-free dairy foods Meat, poultry, fish Nuts, seeds, legumes Fat and oils 2-3 -2 3-4 / week 2 2-3 2 or less 4-5 / week 2-3 3 2 serving 3 3-4 2-3 serving 4 8 oz milk cup yogurt / 2 oz cheese 3 oz cooked meats, poultry, or fish / 3 cup or / 2 oz nuts 2 Tbsp or / 2 oz seeds / 2 cup cooked dry beans or peas tsp soft margarine Tbsp low-fat mayonnaise 2 Tbsp light salad dressing tsp vegetable oil Fat-free or low-fat milk, fat-free or low-fat buttermilk, fatfree or low-fat regular or frozen yogurt, low-fat and fat-free cheese Select only lean; trim away visible fats; broil, roast, or boil instead of frying; remove skin from poultry Almonds, filberts, mixed nuts, peanuts, walnuts, sunflower seeds, kidney beans, lentils Soft margarine, lowfat mayonnaise, light salad dressing, vegetable oil (such as olive, corn, canola, or safflower) Major sources of calcium and protein Rich sources of protein and magnesium Rich sources of energy, magnesium, potassium, protein, and fiber DASH has 27% of calories as fat (low in saturated fat), including fat in or added to foods (continues)
The DASH Eating Plan at 600-, 2000-, 2600-, and 300-Calorie Levels* The DASH eating plan is based on 600, 2000, 2600, and 300 calories. The number of daily in a food group varies depending on caloric needs. This chart can aid in planning menus and food selection in restaurants and grocery stores. Food 600 2000 2600 300 Serving Examples Significance Groups Calories Calories Calories Calories Sizes and Notes of Each Food Group to the DASH Eating Plan Sweets 0 5 / week 2 2 Tbsp sugar Tbsp jelly or jam / 2 oz jelly beans 8 oz lemonade Maple syrup, sugar, jelly, jam, fruitflavored gelatin, jelly beans, hard candy, fruit punch sorbet, ices Sweets should be low in fat *NIH publication No. 03-4082; Karanja NM et al., JADA 8:S9 27, 999. Whole grains are recommended for most to meet fiber recommendations. Equals / 2 / 4 cups, depending on cereal type. Check the product s Nutrition Facts Label. Fat content changes serving counts for fats and oils: For example, Tbsp of regular salad dressing equals serving; Tbsp of a low-fat dressing equals / 2 serving; Tbsp of a fat-free dressing equals 0.
Best Practice Checklist for Menu Planning Planning menus for meals and snacks in advance is important to meeting the nutrition needs of the children in your care. Taking time to plan menus using healthy cooking methods, and providing nutrition education are important Best Practices. Reading label directions and using standardized recipes are part of running a quality nutrition program. The state agency and sponsor are valuable resources for planning and preparing quality meals and snacks. Indicate whether your program meets each of the Best Practices below. Check Yes if you are already doing a Best Practice. Check Some if you have started working on a Best Practice. Check Maybe if you might work on a Best Practice in the future. Check NA (Not Applicable) if you do not think the Best Practice is something you need to be doing. Best Practices Yes Some Maybe Na Work schedules for food preparation are developed, posted, and periodically reviewed. Batch cooking methods are used whenever possible. Meals and snacks are served so that all foods are at their peak of freshness and when the quality is the best. All child care staff, including teachers, are trained to observe children s food choices. Observations of children s food choices are noted and reported to the menu planner. How well children accept new foods is noted. Nutrition education activities are planned to help children accept new foods. Parents are involved in promoting new menus and foods offered in the child care center. The ethnic and cultural backgrounds of all children are considered when menus are planned. Menus are planned in advance. A complete set of standardized recipes is available in all food preparation locations. Child care nutrition program staff members are trained in the use of standardized recipes and how to follow package directions. Foods are prepared using healthy cooking methods such as steaming instead of boiling and baking, roasting, or grilling instead of frying.
HARD-TO-PLACE FOODS Placement of Foods on the Food Guide Pyramid ( 993 Pyramid Packet, Penn State Nutrition Center, 47 East Calder Way, University Park, PA 680-5633; 84-865-6323)
MEXICAN AMERICAN FOODS AND THE FOOD GUIDE PYRAMID Placement of Foods on the Food Guide Pyramid ( 993 Pyramid Packet, Penn State Nutrition Center, 47 East Calder Way, University Park, PA 680-5633; 84-865-6323)
NUTRITIONAL BREAKDOWN OF TYPICAL LUNCH MENUS SCHOOL LUNCH PROGRAM Calories Protein Fat % Calories Sodium (grams) (grams) from fat (milligrams) Char-broiled hamburger 346 20 2 3,272 French fries 38 2 6 39 9 Coleslaw 00 6 54 80 8 oz. milk (% fat) 4 8 4 26 36 2 chocolate-chip cookes 90 4 40 70 Total 85 32 32 38,677 Chicken chili 220 8 7 29,000 oz. tortilla chips 55 2 6 53 233 Chunky applesauce 25 trace 0 0 5 Brownie 225 3 3 54 95 8 oz. milk (% fat) 4 8 4 26 36 Total 866 33 30 32,479 HOME-PACKED LUNCH Calories Protein Fat % Calories Sodium (grams) (grams) from fat (milligrams) Bologna sandwich 420 7 28 59,089 oz. potato chips 50 2 0 60 233 cherry gelatin snack 70 0 0 40 6.75 oz. apple juice 90 0 0 0 25 6 mini ginger snaps 40 2 5 36 30 Total 870 22 43 3,57 slice sausage pizza (leftover) 250 2 9 32 576 roll fruit leather 74 0 trace trace 3 medium apple 25 trace trace 5 2 8.45 oz. cranberry drink 60 trace trace 4 5 2 creme-filled spongecakes 30 2 0 29 3 Total 99 4 9 4 907 FAST-FOOD LUNCH McDonald s Calories Protein Fat % Calories Sodium (grams) (grams) from fat (milligrams) regular hamburger 250 2 9 32 490 small French fries 23 3 9 35 75 Vanilla shake 30 5 5 70 Chocolate-chip cookies 330 4 5 42 280 Total,2 30 38 3,5 Taco Bell regular taco 80 0 56 276 Nachos 320 5 8 5 560 Cinnamon twist 80 trace 8 40 90 6 oz. cola 50 0 0 0 5 Total 830 5 37 49,04 Data for % fat milk vary because brands of milk differ in the amount of milk solids added.