0-5 Home Based Food Procedure
Home Visitors should use the following guidance to support the nutritional activities provided to children and families during Head Start sponsored events:
Socializations:
- The typeof food served will be based on the time of the socialization event. If the socialization is during a typical meal time such as lunch (11:30am-1:00pm) or dinner (5:00pm-6:30pm), the HS Home Visitor will provide a nutritious meal. If the socialization occurs outside of typical meal times, a light snack will be offered.
- Any time a meal or snack is served, it will meet the HS regulations regarding low salt, fat and sugar. All meals and snacks will be high in nutrients. Full meals should be based on approved program menus.
- Cost of meals and snacks will be taken from Home Visitor’s budget guidelines ($25/event). Home Visitors will request RSVP’s for events to ensure that only the amount of food needed is purchased. Home Visitors should plan activities that are inexpensive and share recipes with families when possible to extend the learning experience.
4. Staff and parents may plan to do a nutrition activity instead of a snack. This activity can be anything from the Kids Cookin’ cookbook; however, the nutrition activity must be filled out on the Nutrition Activity form and must have prior approval from the direct supervisor. The Nutrition Activity form can be found electronically on the website or in hard copy in the socialization book. These activities must be child/family lead with guidance from program staff. The recipe must then be provided to the family as part of the nutrition activity. These activities should be developmentally appropriate, integrated into the socialization and will not include “food play”. Any items prepared during a socialization scheduled with a meal, should be included in the meal menu. (Example: if the nutrition activity is to make fruit salad, this item would be served with the meal).
5. Sanitation, food storage, food temperature and serving requirements will be followed at all times.
Parent Committee Meeting
- Parent Committee Meetings will offer a light snack only.
- Snacks will be submitted to the supervisor on a supply request form for approval.
- In the event a Parent Committee Meeting is scheduled adjacent to a socialization event, only one meal/snack will be served.
- Sanitation, food storage, food temperature and serving requirements will be followed at all times.
Approved Menu Choices
The following options have been approved for Special Events that are planned for families participating in the ECKAN Head Start program. When planning meals/snacks for Special Events please be sure to include the dietary needs of all participants. This should be done through RSVP by the family. When fliers are sent out announcing the event, parents should be asked to call the Home Visitor/Family Service Worker to request formula, baby food or other dietary restrictions be provided.
Children under the age of one should not be given food items that are considered a choking hazard or food items that are known to have high allergic reactions. Alternatives should be offered for children that are not able to have these items due to age. Parents should be provided nutrition education on why these items are not considered appropriate for young children. Children under the age of 3 should not be offered raw veggies such as carrots, celery, peppers ect. or raw fruit such as apples. These are choking risks for these young children. Modifications to these options must be approved by supervisor prior to the event. Supply requests for socials will be submitted with the social plan for approved.
Dietician Approved Menus for Home Base Socializations
Lunch/Dinner
Sloppy Joe/Bun (see attached recipe)
½ sandwich for children and 1 sandwich for adults (USDA meal recommendations)
Tossed Salad (prepackaged)
¼ cup mixed greens for children and ½ cup mixed greens for adults (USDA meal recommendations)
Broccoli (frozen or fresh)
¼ cup steamed broccoli for children and ½ cup steamed broccoli for adults (USDA meal recommendations)
Peaches (canned, fresh or frozen)
¼ cup for children and ½ cup for adults (USDA meal recommendations)
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Macaroni & Cheese with Ham (see attached recipe)
¼ cup for children and ¼ cup for adults (USDA meal recommendations)
Green Beans (fresh, frozen or canned)
¼ cup for children and ½ cup for adults (USDA meal recommendations)
Apple Salad (see attached recipe)
¼ cup for children and ½ cup for adults (USDA meal recommendations)
Rolls (prepackaged)
½ roll for children and 1 roll for adults (USDA meal recommendations)
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Smokin’ Powerhouse Chili (see attached recipe)
½ cup for children and 1 cup for adults (USDA meal recommendations)
Raw Vegetables (cauliflower, green peppers, carrots)
*Please steam these for children under 2 years old.
¼ cup for children and ½ cup for adults (USDA meal recommendations)
Bananas
¼ cup for children and ½ cup for adults (USDA meal recommendations)
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Tuna or Chicken Salad Sandwich (see attached recipe)
½ sandwich for children and 1 sandwich for adults (USDA meal recommendations)
Mashed Sweet Potato (mashed like regular mashed potatoes)
¼ cup for children and ½ cup for adults (USDA meal recommendations)
Pineapple (fresh, frozen or canned)
¼ cup for children and ½ cup for adults (USDA meal recommendations)
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Turkey on Whole Wheat
This is just sliced turkey on whole wheat bread. Nothing more or less.
½ sandwich for children and 1 sandwich for adults (USDA meal recommendations)
Vegetable Salad (prepackaged)
¼ cup for children and ½ cup for adults (USDA meal recommendations)
Orange Wedges
¼ cup for children and ½ cup for adults (USDA meal recommendations)
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Baked Potato Soup (see attached recipe)
½ cup for children and 1 cup for adults (USDA meal recommendations)
Deviled Eggs (see attached recipe)
1 deviled egg for children and 2 deviled eggs for adults (USDA meal recommendations)
Mandarin Oranges (fresh or canned)
¼ cup for children and ½ cup for adults (USDA meal recommendations)
Green Beans (fresh, frozen or canned)
¼ cup for children and ½ cup for adults (USDA meal recommendations)
Bread
½ slice for children and 1 slice for adults (USDA meal recommendations)
Dietician Approved Menus for Home Base Socializations
Snacks
Graham Crackers
1 full cracker for children and 2 full crackers for adults (USDA recommendations)
Apple Juice
1 juice box per person
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Apple Slices (1 apple=1 cup)
¼ cup for children and ½ cup for adults (USDA recommendations)
Cheese (cubes or sliced block cheese) (1/2 of 1 pound block=8 servings)
1 oz. for children and 2 oz for adults (USDA recommendations)
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Animal Crackers
6 crackers for children and 12 crackers for adults (USDA recommendations)
Pineapple (1 fresh pineapple = 5 servings)
¼ cup for children and ½ cup for adults (USDA recommendations)
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Vanilla Wafers
3 wafers for children and 6 wafers for adults (USDA recommendations)
Yogurt (Go-Gurt type tubes)
1 per person
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Tortilla with Cheese (small tortilla with 2 oz of cheese)
½ small tortilla for children and 1 small tortilla for adults (USDA recommendations)
Oranges (1 orange=1/2 cup)
¼ cup for children and ½ cup for adults (USDA recommendations)
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Teddy Grahams
¼ cup for children and ½ cup for adults (USDA recommendations)
Peaches (1 peach=1/2 cup)
¼ cup for children and ½ cup for adults (USDA recommendations)
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Pretzels
4 pretzels for children and 7 for adults (USDA recommendations)
Cheese (cubes or sliced block cheese) (1/2 of 1 pound block=8 servings)
1 oz. for children and 2 oz for adults (USDA recommendations)
Sloppy joeMakes 8 servings
½ sandwich for children and 1 sandwich for adults.
Ingredients:
1 lb. ground beef (cooked) ¼ c+2Tbsp. ketchup
¼ tsp. mustard 1Tbsp+1tsp. Worcestershire sauce
1 Tbsp+1tsp. sugar ¾ tsp. paprika
¼ c. water 2 ¼ tsp. vinegar
8 buns
Instructions:
Instructions: Brown ground beef and drain excess fat. Return to
skillet and add mustard, sugar, water, ketchup, Worcestershire sauce,
Paprika & vinegar. Simmer 10 minutes. (1 cup meat on each bun)
Macaroni & Cheese w/Ham
Makes 7 servings
¼ cup for children and ¼ cup for adults
Ingredients:
1 ½ c+2Tbsp. noodles .5 lbs. ham cubes (cut for young children)
¼ c butter ¼ c flour
1 c milk ¼ tsp. ground mustard
1 c shredded sharp cheddar cheese ¼ c bread crumbs
Instructions: Cook noodles according to package directions.
Meanwhile, melt butter in sauce pan. Slowly mix in flour, stir and
cook until bubbly. Slowly add milk to thicken add cheese, dry
Mustard and ham. Stir until cheese melts. Pour over noodles and stir.
Pour mixture into baking dish top with bread crumbs and bake
for 30 minutes at 350.
Tuna or Chicken Salad Sandwich
Makes 8 servings
½ sandwich for children and 1 sandwich for adults.
Ingredients:
4 eggs (boiled & diced) 8 oz tuna (if making tuna sandwich)
9 oz chicken (if making chicken sandwich)
2 Tbsp. pickle relish ¼ c. Miracle Whip
3 Tbsp. yogurt ¾ tsp. lemon juice
16 slices whole wheat bread
Instructions: Open & drain canned meat. Mix meat, egg, pickle
relish, Miracle Whip, yogurt, lemon juice thoroughly. Refridgerate
until ready to serve. Put ½ cup of mixture on each sandwich.
Baked potato soup
Makes 6 servings
½ cup for children & 1 cup for adults.
Ingredients:
.75 lbs. white potatoes ¼ c+2Tbsp butter
¼ yellow onion (diced) 3 Tbsp. flour
11 oz. chicken broth 9 oz evaporated milk
Instructions:
Preheat oven to 350. Wash potatoes, poke with fork, wrap in foil and
bake for 1 hour. Melt butter in a large pot. Saute diced onion for 4
Minutes. Stir in flour until bubbly (1-2 minutes). Gradually pour in
broth & evaporated milk. Dice cooked potatoes and add to broth
mixture. Gradually heat.
Smokin’ powerhouse chili
Makes 8 servings
½ cup for children & 1 cup for adults.
Ingredients:
2Tbsp+2tsp. quinoa ¼ c. onion
½ tsp. garlic 3 Tbsp. vegetable stock
¼ c+1Tbsp. carrots 2 Tbsp. red bell peppers
¼ c. sweet potatoes ¼ c+3Tbsp. diced tomatoes
¼ c. tomato sauce 1 Tbsp. cilantro
¾ tsp. chili powder ¾ tsp. cumin
Pinch of salt ½ c. black beans
2 Tbsp. frozen corn
Smokin’ Powerhouse chili
Continued…
Instructions: Rinse and strain the quinoa until water runs clear.
Combine quinoa with 1 1/3 cups boiling water. Cover and bring
To a boil. Turn down heat and simmer uncovered until water is
Completely absorbed. Steam sweet potatoes for 15 minutes, or until
Tender. Cook onions and garlic in a pan over low heat for 2 minutes.
Add half of the stock and bring to a boil. Add vegetables and cook
Uncovered for 10 minutes. Add remaining stock, diced tomatoes,
Tomato sauce, cilantro, chili powder, cumin & salt. Cook uncovered
For 15 minutes. Add black beans, corn and sweet potatoes. Cover
And cook over low heat for 10-15 minutes.
Waldorf Apple Salad
Makes 8 servings
¼ cup for children and ½ cup for adults
Ingredients:
.75 lbs. apples .25 lbs. celery
1.5 tsp. lemon juice ¼ c. mayonnaise
2 Tbsp. plain yogurt 1 ½ tsp. sugar
3 oz. dried fruit
Instructions: Wash apples and celery. Cut unpeeled apples into
Cubes. Soak in lemon juice for 5 minutes, drain. Dice celery. In a
Large bowl add apples and celery, mayonnaise, yogurt and sugar. Mix
Gently.
Deviled Eggs
Makes 8 servings
½ an egg for children and 1 egg for adults
Ingredients:
8 eggs boiled and peeled 1.75 oz. mayonnaise
¼ tsp. white vinegar ¼ tsp. dry mustard
½ tsp. mustard 1 ½ tsp. sugar
¼ tsp. salt
Instructions: Cut each egg in half. Remove the yolk into a bowl. Mix
Yolk with vinegar, dry mustard, mustard, sugar and salt until smooth.
Spoon filling back into egg halves. Refridgerate until ready to serve.