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Graded Project
Menu Project
INTRODUCTION
1
PART 1: ESSAY 1
PART 2: CREATING A MENU 1
PREPARING YOUR PROJECT 3
Food Groups 4
Calories 6
Vitamins and Fiber 7
Serving Sizes 9
Sample Menu 12
SUBMISSION INSTRUCTIONS 15
Grading Criteria 15
Submitting Online 15
Submitting by Mail 16
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Menu Project
INTRODUCTION
This project contains two parts. First, you’ll research and
discuss food safety, including sanitation requirements, food
storage, preparation, and proper food handling, as well as
presentations that make food appetizing for children. Second,
you’ll be required to create a one-week menu, including snacks,
for your selected age group following the food guide now known
as “Choose My Plate.” We’ve included images of the traditional
food pyramid and the new “Choose My Plate” plan for you
to use as a reference, but you may wish to refer to the
ChooseMyPlate.gov Web site for more detailed information.
PART 1: ESSAY
Food safety sanitation requirements, storage, preparation,
proper food handling, and presentation are the first steps in
ensuring proper diet and nutrition for a child’s health and
welfare. Using the Internet, research proper methods for each
of these areas for your chosen age group and then write a
400–500 word essay about what you’ve learned. Make sure
you’ve used your own words or used proper citations, if
quoting directly. Include a Works Cited page for any Web
sites you’ve consulted. Name your file using your student
information, like this: student number_exam number_
last name_ first name. The exam number for this project
is 405030.
PART 2: CREATING A MENU
For this part of your project, you’ll select an age group for
which you’ll plan a week’s menu that includes three meals a
day, plus snacks. See Figures 1 and 2, which illustrate the
older food guide pyramid and the simpler Choose My Plate
food guide, which shows the proportions of a child’s plate to
be filled with each food group.
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FIGURE 1—The USDA food
pyramid shows the propor-
tion of foods from each
food group to be eaten
daily. From left, the
sections represent grains,
vegetables, fruits, dairy,
and protein.
FIGURE 2—Choose My
Plate simplifies choosing
the right proportions of
foods by showing that half
of the daily diet should
comprise vegetables and
fruit and the other half
grains and protein, with
the emphasis on vegeta-
bles and grains. The circle
represents milk or other
dairy products.
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On your submission, be sure to clearly identify the age group
you’ve selected. The age groups for this project are
• Children 1–2 years old
• Children 3–5 years old
After carefully reviewing the nutritional information included
in this booklet, you’ll use the menu template provided to
create a five-day menu for your chosen age group. Take into
account the nutritional needs (calories, recommended dietary
intake, and food sources for vitamins, minerals, and nutrients)
for the age group you’re working with. We’ve included a sample
menu with one day’s menu completed to show you how it
should look.
PREPARING YOUR PROJECT
When you’ve completed your essay and planned your menu
for all five days in the age group you’ve chosen, you’ll transfer
your menu information onto the menu template. To do so, go
to your student portal and locate the Word file titled “Menu
Project Template.” Copy and paste the menu template into
the same document as your Part 1 essay. Title the menu
“Part 2: Creating a Menu.” Using the sample menu as a
guide, complete your menu and save your file.
When you’ve completed both the essay and the menu, check
them carefully for errors. Run the spell check and grammar
check, and pay attention to the red and green lines that mark
possible errors. However, you must also proofread for errors
that the computer doesn’t pick up, such as mistakes in
grammar and missing or misused words or punctuation.
Note: If you can’t copy the menu template from the Word file,
you may photocopy the template included in this project
booklet and mail your project to the school. Make sure your
menu is neat and legible.
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Food Groups
To make knowledgeable selections, you need to know what’s
included in each food group. Here are the basic components
of each food group, although you may find additional options
during your research.
Protein
Protein builds up, maintains, and replaces the tissues in
your body. Some protein foods are highly allergenic; find out
if children in your group have allergies.
Note: Take special care with children who are allergic to eggs,
nuts, or other foods.
The following protein foods may be used as part of a health-
ful menu:
• Beef
• Poultry
• Fish
• Eggs
• Nuts and seeds
• Beans and peas (black beans, split peas)
• Lentils
• Tofu
• Veggie burgers
Grains
Whole-grain products such as whole-wheat bread, oatmeal,
and brown rice are recommended because they have more
fiber and help provide feelings of fullness.
Note: Avoid sugary cereals.
Choose from the following grain-based foods as part of a
healthful menu plan:
• Bread
• Cereal
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• Rice
• Tortillas
• Pasta
Dairy
Using the Choose My Plate guidelines, the dairy circle could
be fulfilled with up to a cup of milk at each serving (depending
on age), but you also can use yogurt or cheese for dairy serv-
ings. Choose low-fat or nonfat dairy most of the time for
children over two years of age.
Note: The American Academy of Pediatrics recommends whole
milk for children 1–2 years of age.
The following dairy-based foods may be part of a healthful
menu plan:
• Milk
• Yogurt
• Cheese
• Fortified soy milk
Fruits
Fruit servings may be fresh, frozen, or dried, but fresh is
always the best choice. Try to avoid using canned fruits
packed in syrup, as they contain too much sugar. If you
must use canned fruit, choose the kind that’s packed in
juice without added sugar.
Note: Many children have allergies to strawberries and
bananas, as well as other, more exotic fruits.
Vegetables
Once again, fresh is best! Frozen is a good second choice, but
canned vegetables are often loaded with salt. Look for low-
salt or salt-free varieties if you must buy canned vegetables.
Note: Vegetables are a great source of vitamins, so children
should be encouraged to try as many as possible.
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Calories
Are calories bad for you? No. Your body needs calories for
energy. But eating too many calories—or the wrong kind of
calories—and not burning enough of them through activity can
lead to unhealthy weight gain. In addition, a steady diet of
the wrong kinds of foods begins a lifelong destructive pattern
that leads to obesity and poor health.
Most foods and drinks contain calories. Some foods, such as
lettuce, contain few calories (1 cup of shredded lettuce has
less than 10 calories). Other foods, like peanuts, contain a lot
of calories (1⁄2 cup of peanuts has 427 calories). Children need
a healthful balance of calories and nutrition.
Kids’ Favorites
Many adults watch their calories if they’re trying to lose weight,
but most active kids don’t need to do this; however, all kids
can benefit from eating a healthy, balanced diet that includes
the right number of calories—not too many and not too few.
Unfortunately, the kinds of foods kids love to eat may be so
high in calories, fat, and sodium that the bad outweighs the
good. For example, macaroni and cheese, grilled cheese
sandwiches, and chicken tenders with fries have long been
favorites of children and staple foods in daycares and homes
alike. But here are some startling numbers that should have
you rethinking those menus:
• The average serving of macaroni and cheese has 800
calories and contains 810 milligrams of sodium and 48
grams of fat.
• A grilled cheese sandwich with fries contains 1,020
calories and averages 2,170 milligrams of sodium
and 54 grams of fat.
• Chicken fingers with fries contain 1,030 calories, 2,170
milligrams of sodium, and 54 grams of fat.
For preschoolers, one of these meals contains almost a full
day’s calories, more than a full day’s worth of fat, and up to
twice the adequate intake level of sodium. Whole-grain pasta
with tomato sauce, low-fat cheese on toasted (not grilled)
whole-wheat bread, and baked chicken with oven fries are
good substitutes for the high-calorie foods listed.
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Caloric Needs of Children
On the average, preschool children ages 1–3 need 900–1,000
calories a day. Children ages 4–8 need up to 1,400 calories.
Height, growth rates, and activity levels will affect individual
requirements. To ensure proper caloric intake and to maintain
proper nutrition, a child should eat the following every day:
• Five servings of fruits and vegetables
• At least one food rich in vitamin C
• At least one food rich in vitamin A
• At least one food that’s high in fiber
• Two servings of protein, such as meat, fish, or eggs,
or alternative protein, such as beans, tofu, or nuts
Vitamins and
Fiber
There are 13 recognized vitamins, which must be obtained in
food, since, with a few exceptions, they can’t be synthesized by
the human body. Most vitamins are involved in growth and
metabolism functions, so they’re vital to the health of young
children. Fiber, while not a nutrient, assists in digestion by
absorbing water and providing bulk.
Vitamin C
Sources of vitamin C include the following:
• Oranges
• Tomatoes
• Strawberries
• Grapefruit
• Cabbage
• Cauliflower
• Greens (spinach, kale)
• Broccoli
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• Sweet peppers
• Tangerines
Vitamin A
Sources of vitamin A include the following:
• Cantaloupe
• Pumpkin
• Carrots
• Sweet potatoes
• Spinach
• Apricots
• Broccoli
• Winter squash
• Watermelon
Fiber
Sources of fiber include the following:
• Cereals
• Bananas
• Raisins
• Oatmeal
• Macaroni
• Crackers
• Apples (with skin)
• Whole-wheat bread
• Baked potatoes (with skin)
• Pinto beans
• Green beans
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Serving Sizes
Standard serving sizes are suggested based on the typical
child’s needs. Refer to this section when planning your menu.
Suggested Serving Sizes for Children Ages 1–2
• Milk/juice = 1⁄2 cup
• Vegetable or fruit = 1⁄2 cup
• Meat or protein alternative = 1⁄2 ounce for a snack and
1 ounce for lunch and dinner
• Bread = 1⁄2 slice
Suggested Serving Sizes for Children Ages 3–5
• Milk/juice = 3⁄4 cup
• Vegetable or fruit = 1⁄2 cup
• Meat or protein alternative = 1⁄2 ounce for a snack and
11⁄2 ounce for lunch and dinner
• Bread = 1⁄2 slice
Suggested Serving Sizes for Children Ages 6–12
• Milk/juice = 1 cup
• Vegetable or fruit = 3⁄4 cup
• Meat or protein alternative = 1 ounce for a snack
and 2 ounces for lunch and dinner
• Bread = 1 slice
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BREAD/BREAD ALTERNATE REQUIREMENTS FOR CACFP
Serving Size for 1–5 year old children = 1⁄2 serving
Serving Size for 6–12 year old children = 1 serving
GROUP A MINIMUM SERVING SIZE FOR GROUP A
Bread-type coating
Breadsticks (hard)
Chow mein noodles
Crackers (saltines and snack crackers)
Croutons
Pretzels (hard)
Stuffing (dry)
Note: Weights apply to bread in stuffing
1⁄2 serving = 10 grams or 0.4 ounces
1 serving = 20 grams or 0.7 ounces
GROUP B MINIMUM SERVING SIZE FOR GROUP B
Bagels
Batter-type coating
Biscuits
Breads (white, wheat, whole wheat,
French, Italian)
Buns (hamburger or hot dog)
Crackers (graham crackers—all shapes,
animal crackers)
Egg roll skins
English muffins
Pita bread (white, wheat, whole wheat)
Pizza crust
Pretzels (soft)
Rolls (white, wheat, whole wheat, potato)
Tortillas (wheat or corn)
Tortilla chips (wheat or corn)
Taco shells
1⁄2 serving = 13 grams or 0.5 ounces
1 serving = 25 grams or 0.9 ounces
GROUP C MINIMUM SERVING SIZE FOR GROUP C
Cookies (plain)*
Cornbread
Corn muffins
Croissants
Pancakes
Pie crust (dessert pies*, fruit turnovers**,
and meat/meat alternate pies)
Waffles
1⁄2 serving = 16 grams or 0.6 ounces
1 serving = 31 grams or 1.1 ounces
GROUP D MINIMUM SERVING SIZE FOR GROUP D
Donuts (cake and yeast-raised, unfrosted)**
Granola bars (plain)**
Muffins (all except corn)
Sweet roll (unfrosted)**
Toaster pastry (unfrosted)
1⁄2 serving = 25 grams or 0.9 ounces
1 serving = 50 grams or 1.8 ounces
* Snack only
** Snack and breakfast only
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GROUP E MINIMUM SERVING SIZE FOR GROUP E
Cookies* (with nuts, raisins, chocolate pieces,
and/or fruit purees)
Donuts (cake and yeast-raised, frosted
or glazed)**
French toast
Grain fruit bars**
Granola bars (with nuts, raisins, chocolate
pieces and/or fruit)**
Sweet rolls (frosted)**
Toaster pastry (frosted)**
1⁄2 serving = 31 grams or 1.1 ounces
1 serving = 63 grams or 2.2 ounces
GROUP F MINIMUM SERVING SIZE FOR GROUP F
Cake (plain, unfrosted)*
Coffee cake**
1⁄2 serving = 38 grams or 1⁄3 ounce
1 serving = 75 grams or 2.7 ounces
GROUP G MINIMUM SERVING SIZE FOR GROUP G
Brownies (plain)*
Cake (all varieties, frosted)*
1⁄2 serving = 58 grams or 2.0 ounces
1 serving = 115 grams or 4.0 ounces
GROUP H MINIMUM SERVING SIZE FOR GROUP H
Barley
Breakfast cereals (cooked—whole grain,
enriched, or fortified)
Bulgur or cracked wheat
Macaroni (all shapes)
Noodles (all varieties)
Pasta (all shapes)
Ravioli (noodle only)
Rice (enriched white or brown)
1 serving = 1⁄2 cup cooked or 25 grams dry
GROUP I MINIMUM SERVING SIZE FOR GROUP I
Ready-to-eat breakfast cereal (cold, dry
—
whole grain, enriched, or fortified)
1 serving = 3⁄4 cup or 1.0 ounce, whichever
is less
* Snack only
** Snack and breakfast only
BREAD/BREAD ALTERNATE REQUIREMENTS FOR CACFP
Serving Size for 1–5 year old children = 1⁄2 serving
Serving Size for 6–12 year old children = 1 serving
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Sample Menu
For this sample menu, we chose ages 6–12 and filled in only
one day of the week. You’ll be required to not only choose an
age group, but also fill in each day, Monday through Friday,
to complete your project.
Form Menu for Age Group ___6–12___
Monday Tuesday Wednesday Thursday Friday
Breakfast
• Milk
• Bread
• Fruit/Vegetable
1 cup 2% milk
3⁄4 cup oat cereal
3⁄4 cup sliced fruit
Snack
• Bread
• Fruit/Vegetable
or Milk
2.2 ounces granola
3⁄4 cup apple juice
Lunch
• Milk
• Bread
• Fruit/Vegetable
• Fruit/Vegetable
• Protein
1 cup 2% milk
1⁄2 cup pasta
3⁄4 cup green salad
with salad dressing
3⁄4 cup fruit salad
(2) 1-ounce
chicken meatballs
Afternoon Snack
• Bread
• Fruit/Vegetable
or Milk
2.2 ounce oatmeal
cookie
3⁄4 cup raisins
(Continued)
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Form Menu for Age Group ___6–12___
Monday Tuesday Wednesday Thursday Friday
Evening Meal
• Milk
• Bread
• Fruit/Vegetable
• Fruit/Vegetable
• Protein
1 cup 2% milk
1⁄2 cup brown rice
1 cup mixed
vegetables
(stir fry)
2 ounces beef
Evening Snack
• Bread
• Fruit/Vegetable
or Milk
1 slice banana
bread
1 cup 2% milk
When you’re ready to complete your menu, go to your student
portal and locate the Word file of the Menu Project template.
Copy the template and paste it at the end of your essay docu-
ment. Then fill in your menu information. As you type your
menu into the template, the spaces will expand to fit your
material.
If you’re unable to copy and paste the template electroni-
cally, you may use the printed template on page 14 and mail in
your project. You may want to make extra photocopies of the
template page, in case you need them.
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Form Menu for Age Group ______
Monday Tuesday Wednesday Thursday Friday
Breakfast
• Milk
• Bread
• Fruit/Vegetable
Snack
• Bread
• Fruit/Vegetable
or Milk
Lunch
• Milk
• Bread
• Fruit/Vegetable
• Fruit/Vegetable
• Protein
Afternoon Snack
• Bread
• Fruit/Vegetable
or Milk
Evening Meal
• Milk
• Bread
• Fruit/Vegetable
• Fruit/Vegetable
• Protein
Evening Snack
• Bread
• Fruit/Vegetable
or Milk
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SUBMISSION INSTRUCTIONS
When you’ve completed both the essay and the menu, submit
them to the school for evaluation. You may upload your file
online or mail a printed copy of your essay and menu to the
school for grading.
Grading Criteria
Your project will be evaluated according to the following
criteria:
• The contents of your essay
• Menu completeness and appropriateness for the
age group
• Accuracy of all content
• Organization of information
• Development of sentences and paragraphs
• Accuracy of spelling, punctuation, and grammar
Submitting Online
If you’re submitting your assignment online, be sure to include
both the essay and the menu in a single file, named using
your student information as instructed. There’s no need to
attach an answer sheet if you submit your project online;
the subject-matter specialist who evaluates your project
will provide one.
Follow this procedure to submit your assignment online:
1. On your computer, save revised and corrected versions of
your essay and menu, naming the file using the following
information: student number_exam number_last name
_first name.
2. Go to http://www.takeexamsonline.com and log in.
3. Go to My Courses.
4. Click on Take Exam next to the lesson you’re working on.
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5. Enter your e-mail address in the box provided.
(Note: This information is required for online
submission.)
6. Attach your file or files as follows:
a. Click on the Browse box.
b. Locate the file you wish to attach.
c. Double-click on the file.
d. Click on Upload File.
7. Click on Submit Files.
8. You’ll receive an e-mail within 24 hours that tells you the
exam has been received. It will say “RCD” on your record
next to that exam until a grade is posted.
9. Exams are evaluated within 5 days of receipt, although
many times they’re evaluated sooner.
10. You can see the evaluation and exam with comments
from an instructor by clicking on View Exam Results
once you see your grade posted.
Submitting by Mail
If you choose to print and mail in your project for evaluation,
you’ll need to include the answer sheet found at the end of
this booklet. Carefully prepare your files and proofread them
after printing. Use the following address if you choose to mail
the project:
Penn Foster
Student Service Center
925 Oak Street
Scranton, PA 18515-001
The Penn Foster
Student Service Center
is under contract with
Penn Foster College.
NAME ________________________________________________________________
ADDRESS ________________________________________________________________
CITY ________________________________________________________________
p Check if this is a new address
PHONE
PLEASE PRINT
—
FOR YOUR INSTRUCTOR’S USE
GRADE GRADED BY
ANSWER SHEET
STUDENT NUMBER:
STATE/PROVINCE ZIP/POSTAL CODE
EXAMINATION NUMBER 40503000
Menu Project
Early Childhood Education
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Your instructor will use the following rubric to grade your project.
Menu Project
Grading Criteria Exemplary Proficient Fair Poor
Not
Evident
Essay: includes information on
food safety, sanitation, require-
ments, storage, preparation,
proper food handling, and
presentation. Sources are
appropriately cited.
40 39–30 29–20 19–10 0
Grammar, punctuation, and
format (10 points)
10 8 6 4 0
Menu: Age group is clearly
identified.
10 8 6 4 0
Menu is complete and varied.
20 19–15 14–10 9–5 0
Serving sizes are appropriate for
age group selected.
20 19–15 14–10 9–5 0
