California children get an early start being "health smart."

Food and Nutrition, August, 1993 by Dee Amaden

For the past 2 years, four of the family day care providers who participate in CACFP under the council's sponsorship have been adjusting their menus through SHAPE under the supervision of the organization's nutritionist.

"SHAPE in the family day care setting is about helping both providers and the children they care for make better (food) choices," says James.

Susie Fox, director of Kids Kingdom Day Care, is one of the four Contra Costa family day care home providers participating in SHAPE. She's been operating CACFP under the council's supervision for more than 3 years and serves breakfast, lunch, and morning and afternoon snacks to the six children in her care. The children range in age from 10 months to 5 years.

Project makes a difference

Forr Fox, SHAPE means paying a little extra attention to her menus. Participating in the project, she says, has made a difference in the way she plans, shops for, and prepares meals.

"I'm more aware of what vitamins and minerals foods have and how much fiber," she says. She also thinks more about how to prepare the foods she serves--for example, what kind of oil she will use and ways to cook with less fat, such as steaming vegetables instead of cooking them in oil.

SHAPE guidelines recommend providers increase servings of breads, bread alternates and legumes, and use whole grains and fresh fruit and vegetables as much as possible.

For example, the traditional CACFP meal pattern for breakfast calls for 1/2 cup of milk, 1/4 cup of vegetable and/or fruits, 1/2 slice of bread or 1/4 cup of bread alternate.

SHAPE guidelines, as they're currently written, call for 1/2 slice of bread and 1/4 cup bread alternate, or the equivalent to 1/2 slice of bread and 1/4 cup of bread alternate combined.

While this might not sound like a big chance, over several days, it can be significant in what a young child eats. Project coordinators say SHAPE guidelines may be modified as the project develops, but they are a valuable starting point for testing ways to make improvements.

In another variation from the traditional USDA meal patterns, child care providers have more flexibility in serving what's called the "meat/meat alternate component." Under SHAPE this may be spread out between breakfast, luch, and snacks. With the traditional meal pattern for preschool-age children, the emphasis for that component is placed on lunch.

In addition, they recommend limiting use of processed foods, especially items high in fat and sodium, such as certain coldcuts and hot dogs.

Creative menu planning helpful

As James explains, some of the changes are easier for children to adjust to than others. And children's reactions vary.

"For example," she says, "it can be difficult to get the children to actually eat all the breads and bread alternatives we're offering. Some kids eat more of them, some don't, but the important thing is that they're offered." Creative menu planning, she adds, is the key to getting kids to eat more of what is offered.

Providers need to look at the meal planning process from a new perspective, James says. "They may need to offer non-traditional combinations of foods to include enough servings of grain products and other items, and they may need to offer a variety of these to appeal to different tastes. What works well one day for some kids may not work well for others."