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Policy

Mealtimes are designed to promote the physical, social, emotional and healthy eating behavior development.

Procedure

  1. The mealtime environment is adapted to meet all children’s varying developmental needs and  cultural backgrounds.
  2. Meals and snacks are designed to meet Child Nutrition Performance Standards (1302,44). 
    1. Ensure each child in a program that operates for fewer than six hours per day receives meals and snacks that provide one third to one half of the child’s daily nutritional needs; 
    2. Ensure each child in a program that operates for six hours or more per day receives meals and snacks that provide one half to two thirds of the child’s daily nutritional needs, depending upon the length of the program day; 
    3. Serve three- to five-year-olds meals and snacks that conform to USDA requirements in 7 CFR parts 210, 220, and 226, and are high in nutrients and low in fat, sugar, and salt;
    4. Feed infants and toddlers according to their individual developmental readiness and feeding skills as recommended in USDA requirements outlined in 7 CFR parts 210, 220, and 226, and ensure infants and young toddlers are fed on demand to the extent possible; 
    5. Ensure bottle-fed infants are never laid down to sleep with a bottle; 
    6. Serve all children in morning center-based settings who have not received breakfast upon arrival at the program a nourishing breakfast; 
    7. Provide appropriate healthy snacks and meals to each child during group socialization activities in the home-based option; 
    8. Promote breastfeeding, including providing facilities to properly store and handle breast milk and make accommodations, as necessary, for mothers who wish to breastfeed during program hours, and if necessary, provide referrals to lactation consultants or counselors; and, 
    9. Make safe drinking water available to children during the program day. 
  3. The meal time will begin with a calming transitional activity. 
  4. Breakfast must be served at least two and half hours before lunch, and snacks must be served approximately one and a half hours after lunch. 
  5. Mealtimes should occur in a quiet, well-lit and ventilated area. 
  6. The table, chairs, and eating utensils will be age appropriate.
  7. Food will be cut into shapes and sizes that are easy for young children to manage and which will reduce the risk of choking. Food considered choking risks will not be served to children under 3 years and should be cut for children over 3 yrs.  
  8. Food will not be used as punishment or reward, and children are encouraged, but not forced or coerced to eat or taste. (see Child Guidance/Behavior Issues policy) 
  9. The size and number of servings is determined with the USDA Food Buying Guide and Recipe Analysis Workbook to meet the minimum portion size for each meal component required at the meal.   Each site can utilize the emergency menu items (cereal, canned fruit) if additional servings are needed for a child who is still hungry and there are no remaining servings of any component from the scheduled meal.
  10. Meal times will be 20 to 30 minutes.
  11. Children will be encouraged to serve themselves the minimum portion size.  Staff will assist as needed. If staff serve, USDA minimum portion sizes must be served. Staff will also model the minimum portion size and healthy mealtime attitudes as servings are available while sitting with children during the meal time. Staff should prioritize modeling unpopular items, fruits, and vegetables and reserve additional servings of popular items.
  12. Family-style service will be utilized unless it is determined that it is unsanitary to proceed with this style of food service. Staff modeling the meal are responsible for oversight of sanitation practices during the meal. 
  13. Staff will serve any children that exhibit signs of illness (i.e. runny nose, cough)  to prevent the spread of germs. Please refer to the Health and Safety Consultant with any questions.
  14. Meal-related activities (setting tables, rinsing plates, preparing food) will provide opportunities for decision making, responsibility, sharing, communication and fine motor eye-hand coordination. 
  15. Total quantities of food are to be placed in serving bowls... All food removed from the kitchen and served family style on the table must be discarded.  Milk cartons used to refill communal pitchers and condiment bottles will be sanitized and returned to refrigeration (41 Deg F or below) within 2 hours of being served. Food heated and properly stored can be reheated at a later date by the Central or Grand kitchens ( see Food Preparation and Handling policy).
  16. A variety of foods is served to broaden each child’s food experience. 

This policy complies with Head Start Performance Standard 45CFR Section 1304.23.
It was approved by Policy Council on October 14, 1997. April 2024
Revised June 13, 2001, July 25, 2001, June 20, 2002. September 2015. May 2018. March 2024

© 1995-2018. Head Start of Lane County. All rights reserved.

REVIEWED: March 2024
UPDATED: March 2024