1. NUTRITION POLICIES AND PROCEDURES¹⁹

1. DCF-251 Rules Relating to Food & Snack

Meals and snacks must meet the US Department of Agriculture childcare food program minimum meal requirements. This information also is provided to families in the family handbook on the website. Each snack served must consist of at least two creditable foods.²⁰

1. When is a food creditable (not a complete list of creditable foods)

• • Products that are whole-grain, bran, germ or enriched or made with whole-grain, bran, germ &/or enriched meal or flour.
  • Jell-O, when it is prepared with 100% fruit juice.
  • Fruit or vegetable juice if it is 100% real
  • Frozen fruit juice bars that contain 100% juice
  • Milkshakes containing the minimum required quantity of milk per serving
  • Yogurt
  • Entrees (such as pizza) may count towards two different food groups

2. When is a food not creditable (not a complete list of non-creditable foods).

• • If the first item on the ingredient list is “sugar”.
  • Popcorn, potato chips, ice cream, and pudding are not creditable food components.
  • Fruit snacks (because it is impossible to determine the amount of fruit)
  • Home canned products (because of health & safety reasons)
  • Fruits and vegetables used as a garnish (less than 1/8 cup)
  • Milk cannot be counted as a separate food group when it is cooked in cereals or other foods.
  • Foods such as fruit cocktail count towards only 1 of the 2 required components.
  • Fruit punch and fruit drinks because they are primarily sugar, flavors and water
  • Cheese and seafood products labeled “imitation”
  • High sugar content desserts items such as cakes, pies, cookies, and doughnuts can meet the bread requirements, however, the USDA recommends that no more than 2 dessert type items be served as a snack each week.

3. Snacks may not have two fluids only
4. Menus:

• • Are to be posted in a conspicuous place accessible to families. Snack menus will also be emailed to the family listserv.
  • Planned at least 1 week in advance
  • Kept on file for 3 months and be available for review
  • Include diverse types of foods
  • Any changes in a menu are to be recorded on the copies of the menu kept on file and posted for families.²¹

5. All food delivery and preparation must follow legal requirements for food preparation and service including the following:²²

• • Perishable foods must be covered and refrigerated except during necessary periods of preparation and service.
  • Each refrigeration unit shall be maintained at 40 degrees F. or lower and each freezing unit shall be maintained at 0 degrees F. or lower.
  • Raw fruits and vegetables must be washed before being served or cooked.
  • Unused food from individual plates or tables must be discarded.
  • Food that is not served immediately must be dated then frozen and used within 6 months, or dated then refrigerated and used within 36 hours.
  • Dry foods, such as flour, sugar, cereal and beans shall be stored in metal, glass or food-grade plastic containers. Zip-lock bags are permitted.
  • Frozen food may not be defrosted by leaving it at room temperature.
  • All kitchen utensils and food contact surfaces used for preparation, storage or serving of food shall be thoroughly cleaned and sanitized after each use to prevent cross-contamination and transfer of allergens.²³
  • When serving foods, prevent cross- contamination and transfer of allergens by using different utensils and containers for each food item.
  • Staff are required to wash hands prior to beginning food preparation, when switching between prepping food, and after handling food. 

2. Under Age 2 Meal-time Guidelines and Routines

• • The teacher must follow the individualized program for care that is provided by the family during the intake interview and updated every 3 months.²⁴
  • Families supply their own breast milk or formula and baby foods, including cereals.
  • Daytime snacks are provided by the center as soon as the family determines the child is ready to be introduced to these new foods. Teachers should discuss this with the family.
  • Each infant and each toddler are fed on their own feeding schedule.
  • Teachers should do everything they can to support families of infants to try to use human breast milk for as many milk feedings as possible.
  • Food, breast milk and formula brought from home are labeled with the child's name and dated and are refrigerated if required.
  • Formula prepared by the center is of the commercial, iron-enriched type and mixed according to the manufacturer's directions.
  • Milk is provided for lunch. Only Grade A pasteurized vitamin D whole milk may be served to all children in the 12 months to 24 months age range. Only infant formula or breast milk may be served to children under 12 months. If families are requesting that we not serve milk to their child for the duration of their time at school for any reason, the CDL will require a note from the child’s licensed physician indicating that the child should not be served milk and what acceptable form of substitution can be served in its place. If the family is requesting a temporary withholding of milk due to a short-term illness (up to 5 school days), a note from the family will be all that is needed and should indicate what the substitute will be for the duration of the recovery period. Whenever possible, it is recommended that children be served a substitute that meets the USDA Nutrition Standards for CACFP Meals and Snacks requirements.
  • Infant foods are never warmed in a microwave. Commercial baby food containers and water-tight food storage containers can be warmed up under warm tap water or placed in a container of water that may not exceed 120 degrees Fahrenheit. Bottles for infants are warmed under warm tap water or placed in a container of water that may not exceed 120 degrees Fahrenheit.
  • Make sure that all infant feeding bottles are labeled with the child’s name and date of preparation and that they check the labels on the bottle every time before starting to feed
  • Do not set bottles down on the floor or place in an area where another child might pick it up
  • If a child drops the bottle, pick it up immediately
  • Staff support families through best breastfeeding practices as outlined in our breastfeeding policy.
  • If a child has been fed another child’s formula, inform the family of the child who was given the wrong bottle that their child was given the wrong bottle, and the type of formula consumed (Ex: soy formula). Inform the Director immediately. If the child consumed the wrong breast milk, see “procedure for handling human breast milk under Universal Precautions and inform the Director immediately.”
  • Leftover milk or formula must be discarded after each feeding and bottle rinsed and given back to the family.
  • Drinking water must be offered several times daily.
  • Children unable to hold a bottle must be held whenever a bottle is given. Bottles may not be propped. Children too young to sit in an infant seat must be held during feeding. Children developmentally able to sit at tables and chairs should be encouraged to do so.
  • All foods, including commercial baby food containers, must be covered, dated and refrigerated when stored. Unused food must be discarded after 36 hours.
  • Commercial baby food must be fed from a small bowl, not directly from the jar.

3. Over Age 2 Meal-time Guidelines and Routines

1. 1. Families send a lunch with their children each day. All lunches must be labeled with the child’s name. An ice pack must be included in the lunch bag to keep foods cold or foods that need refrigeration can be removed from the lunch box and placed in the classroom refrigerator.²⁵
   2. Milk for lunch is supplied by the Preschool. If families are requesting that we not serve milk to their child for the duration of their time at school for any reason, the Child Development Lab will require a note from the child’s licensed physician indicating that the child should not be served milk and what acceptable form of substitution can be served in its place. If the family is requesting a temporary withholding of milk due to a short-term illness (up to 5 school days), a note from the family will be all that is needed and should indicate what the substitute will be for the duration of the recovery period. Whenever possible, it is recommended that children be served a substitute that meets the USDA Child and Adult Food Program requirements.
   3. Children are allowed to choose the order in which they eat their foods, including desserts, and to determine how much they want to eat.
   4. Children with special nutritional requirements or food allergies²⁶ must be accommodated, within reason.
   5. A teacher should be seated with children during mealtimes.
   6. Age-appropriate self-help skills (setting the table, pouring their own beverage and serving themselves) should be part of established daily mealtime routines.
   7. Teachers should capitalize on the opportunity to naturally converse about good nutrition and healthy eating habits during mealtimes.
   8. The portion of food that has not been eaten must be discarded.
   9. Children are not allowed to share lunches, as some children may have specific dietary requirements.
   10. Treats from home for special occasions such as birthdays, are welcome, however families are asked to consider treats that are nutritious and low in sugar. When bringing a treat, families are asked to notify the teacher at least a day in advance so a menu adjustment can be made.
   11. Snack servings are based off USDA recommended guidelines per Wisconsin State Licensing. Minimum 2 servings are offered to each child. http://www.fns.usda.gov/cacfp/meals-and-snacks²⁷