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Menu Planning for Special Dietary Considerations
The following is the lunch menu for 3- to 5-year-olds in your child care center:
6 ounces low-fat milk: 1 milk serving
Peanut butter (1½ tablespoons) on ½ slice of whole-grain bread: ½ protein serving and 1 grain serving
3 ounces blueberry-flavored yogurt: ½ protein serving
½ cup strawberry slices: 1 vegetable/fruit/juice serving
½ cup steamed green beans: 1 vegetable/fruit/juice serving
Various of the children in your center have special dietary needs. Explain how you would alter the menu to accommodate Tyler who has Type 1 diabetes and Annie who is allergic to milk. Be sure to offer specific alternatives to the necessary menu items and explain why these are better choices. Also, address safety precautions for Tyler and Annie that teachers will need to take when preparing these foods for the rest of the class.