abrookshaw_menu_020424
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School
Rasmussen College *
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Course
EC110
Subject
Health Science
Date
Feb 20, 2024
Type
Pages
5
Uploaded by ChefSeaLionPerson893
Module 5 Assignment-Menu
Angell Brookshaw
Rasmussen University
Chrisrina Schwartz
02/04/2024
Module 5 Assignment-Menu
Menu:
Breakfast:
-Bagels with cream cheese
-Fruit Salad
-Milk
Lunch:
-Grilled Cheese Sandwich
-Carrot Sticks
-Applesauce
Snack:
-Goldfish Crackers
-Yogurt
This menu was designed for children in a child care program. No, this menu does not
reflect the MyPlate guidelines, as it does not contain any lean protein options, whole
grain options, or any vegetables beyond carrots. The menu could be changed to include
whole wheat bread for the grilled cheese sandwich, lean protein options such as turkey
or chicken, and other vegetables such as celery or cucumber.
No, the menu does not provide any cultural or ethnic food choices. To adjust the menu
to be more culturally and ethnically responsive, foods from different cultures and
ethnicities could be added, such as Mexican or Indian dishes. Additionally, familiar
foods from different cultures could be incorporated into the menu, such as adding salsa
to the grilled cheese sandwich or adding hummus and pita bread to the snack.
Explanation:
The importance of providing culturally and ethnically responsive menus in child care
programs cannot be overstated. This is because the foods served in these programs
can have a significant impact on children's health, nutrition, and overall wellbeing.
Furthermore, providing culturally and ethnically diverse menus can help to foster an
inclusive and accepting environment, which is essential for children's overall
development.
When considering the menu provided above, it is clear that it does not reflect the
MyPlate guidelines. This is because the menu does not contain any lean protein
options, whole grain options, or any vegetables beyond carrots. Additionally, the menu
does not provide any cultural or ethnic food choices.
In order to make the menu more reflective of the MyPlate guidelines, foods from each
food group should be included. For example, lean proteins such as turkey or chicken
could be added to the menu. Additionally, whole wheat bread could be used for the
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grilled cheese sandwich and other vegetables such as celery or cucumber could be
added. By doing this, the menu would provide a balanced and nutritious meal for the
children in the program.
In order to make the menu more culturally and ethnically responsive, foods from
different cultures and ethnicities could be added. For example, Mexican, Indian, or
Asian dishes could be included in the menu. Additionally, familiar foods from different
cultures could be incorporated into the menu, such as adding salsa to the grilled cheese
sandwich or adding hummus and pita bread to the snack.
In conclusion, it is essential for child care programs to provide culturally and ethnically
responsive menus. This is because these menus can have a significant impact on
children's health, nutrition, and overall wellbeing. Furthermore, providing culturally and
ethnically diverse menus can help to foster an inclusive and accepting environment,
which is essential for children's overall development. To make the menu more reflective
of the MyPlate guidelines and more culturally and ethnically responsive, lean proteins,
whole grains, and vegetables should be added, as well as dishes from different cultures
and ethnicities.