Create a menu and Analysis | Get Quick Solution

I’m trying to study for my Social Science course and I need some help to understand this question.

For this assignment there are 2 parts . For the First Part You will create a one-week menu for preschool children Ages 3-5. For the Menu please only use the CACFP guidelines, follow the CACFP Meal Plan Ages 3-5, and the menu sample. The menu Should look like the examples but make it original do not copy the menu mix it up. Please follow the instructions listed below in detail, and do not repeat items on the menu, and include appropriate items and serving size .The only thing that can be repeated is milk. Attached are menu samples, and the CACFP Meal Plan.

https://www.fns.usda.gov/cacfp/meals-and-snacks

For the second part you will analyze the menu that you have created please read chapter 6 and you need to Please include the book Sorte, J., Daeschel. I., & Amador. C. (2016). Nutrition, health, and safety for young children: Promoting wellness. (3rd Ed.). Upper Saddle River, NJ: Pearson Education, Inc. Please also include intext citations from this book only. the book is attached,and the CACFP guidelines only. Do not use other sources. The book is attached.

Part #1 Assignment details Please follow.

Must follow CACFP guidelines for meals and serving sizes- not Textbook

Goal: To be aware of the importance of proper menu planning process.

Part I: Menu Planning Students will create healthy breakfast, lunch and a P.M. snack for preschooler (3-5 years old), using CACFP guidelines, p.166, p.192-194,199,208,212 and food pyramid. Chapter 6 has samples. No food can be repeated during one-week plan. Consider visual aesthetic plan as well.

Describe everything in detailed: serving size (Make sure that you calculate serving size according to the food pyramid and CCCFCP), how items will be cut, balance colors and textures, extra.

Key Items: Have plans for breakfast, lunch and snack for all five days., None of the meals/items are repeated, Need specifics food items (raw, cooked, steamed vegetables, how fruit was cut, extra), Correct serving sizes according to the guidelines from the food pyramid (fruits/vegetables, meat, bread related items), and 3 items for breakfast, 5 items for lunch and 2 items of snack

Make sure to include title/Cover page. Follow the following format (notice that it is not very organized- Should be organized).

Part 2 Assignment the Analysis

Part II Analysis: After Menu planning process, reflect on the menu that you have created then write 4 pages typed analyzing the nutritional needs of children at preschool age and evaluating the relationship between healthy developmental (each domain) and nutrition. Provide specific evidence. To support your analysis, be sure to reference the text materials.

Key Things for Analysis- Student’s menu pattern follows the recommended Dietary Intake from the text book and the Food pyramid guide. Student describes each meal in detailed by including appropriate and specific serving size based on the child’s age. Each item in the menu is planned appropriately to the child’s age and nutritional needs. Student exhibits the usage of the textbook materials and the Food Pyramid guide by applying accurate information in the menu planning. Please note that the textbook and CACFP have some differences- since we are in California then we follow CACFP- can discuss the difference in paper.

Specifics to help: Analysis and Evaluate are separate- do not intertwine them, Need to explain food choices in details and connect to your menu, Need to cite throughout, Correct nutritional information (serving sizes mostly), explain Seasonal items- fruits and vegetables, and address possible alternatives to common allergic items- peanut butter, milk tolerances.

See Sample of Analysis (located in Assignment button in Samples folder)- Keep in Mind the sample is a very VAGE example and not what I am looking for. I want more details and specific examples.

Part III: Evaluate : student illustrates knowledge in the evaluation of the relationship between healthy development and nutrition.

Key Things for Evaluate: Student has thoughtfully and specifically explains the importance of nutritional needs of preschool children in relation to children’s healthy development. Student provides at least 5 or more statements and examples from the textbook materials and outside sources. Statements are supported by references to the reading with correct APA citations.

Specifics to help: Need to address nutritional thoughts. variety, textures, preferences, culture importance, and health related items in detail.

Part IV: Visual Appeal : Students will need to make the menu look appealing, use a table, graphics, appropriate color schemes. Have fun with it!

Part V: Quality of Writing : Students need to proof read and edit assignment. Spelling, grammar and citing APA style/format is expected

For the Analysis please read chapter 6 and you need to Please include the book Sorte, J., Daeschel. I., & Amador. C. (2016). Nutrition, health, and safety for young children: Promoting wellness. (3rd Ed.). Upper Saddle River, NJ: Pearson Education, Inc. Please also include intext citations from this book only. the book is attached

https://www.choosemyplate.gov

https://www.unitedfresh.org/nutrition/dietary-guid…

How to cite CACFP and the book below

References

Sorte, J. Daeschel. I., & Amador. C. (2016). Nutrition, health, and safety for young children: Promoting wellness. (3^rd Ed.) Upper Saddle River, NJ: Pearson Education, Inc.

United States Department of Agriculture (2017). Child and adult care food program:

Child meal pattern. Retrieved from

https://fns-prod.azureedge.net/sites/default/files/cacfp/CACFP_childmealpattern.pdf

United States Department of Agriculture (2017). Chose myplate.gov. Retrieved from https://www.choosemyplate.gov/

To cite in text:

Paraphrase:

Children under the age of 2 should have whole milk (2%) (United States Department of Agriculture, 2017).

Direct quote:

“Pediatricians suggest that children under the age of 2 should consume whole milk for healthy development” (United States Department of Agricultre, 2017, p. 4).

I made this up just to help!