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Home arrow Blog arrow What Is In a Meal?
What Is In a Meal? PDF Print E-mail

This manual includes nutrition, recipe modification, food labeling, feeding infants, food handling and sanittion, ethnic foods, recipe evaluation, and crediting foods for CACFP. Developed by USDA Food and Nutrition Service Midwest Region. 138 pages. Revised 2003.

All files listed below are PDF files, which require the use of Acrobat Reader software.

Cover

Introductory Pages

Chapter 1: Grasping Nutrition Concepts
Chapter 2: Modifing Recipes and Menus to Meet the Dietary Guidelines for Americans

Chapter 3: Understanding Food Labels: What's in a Food?

Chapter 4: Feeding Infants

Chapter 5: Handling Foods for Safety

Chapter 6: Serving Cultural Foods

Chapter 7: Evaluating Recipes

Chapter 8: Crediting Foods

Chapter 9: Glossary

 
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