To view this page ensure that Adobe Flash Player version 11.1.0 or greater is installed.

DOUBLE TAP TO ZOOM WITH PHONE OR TABLET Nutrition and Healthy Eating Habits Bonus Checklist   ocal, fresh produce is purchased whenever possible. L   Organic meat, fruits, and vegetables are used when possible.   Organic infant jar or prepared baby food is provided when possible.   Prepared components (for example, canned soup) or foods have five or fewer ingredients.   We discuss our preferences for healthy and nutritious food items with our food vendor(s) each quarter.   The vendor understands our preferences and ensures we receive the healthiest options.   When possible, food is purchased from farmers’ markets or local farms.   When possible, food is grown in our program’s garden or a community garden.   We evaluate the vitamin and mineral content of food before buying it so children receive many nutrients. Fats, Sugars, and Sodium Goal: Through our food purchasing, we ensure that children do not consume many fats, sugars, simple carbohydrates, or sodium.   Purchased food contains very little, if any, saturated or trans fats.   Purchased butter or soft margarine or products with liquid vegetable oil as a first ingredient have two grams of saturated fat or less, and one gram of trans fat or less per serving.   If reduced, low-, or no-fat ingredients or items are purchased, they do not include extra sodium or sugar. Did you know? Many manufacturers that make reduced, low-, or no-fat ingredients or foods compensate for the missing fat by adding other unhealthy items, like sugar. Look at the food labels on individual products in each brand. Cutting down the amount of fat children consume is good, but they do need some healthy fats in their diet. Reduced-fat products are not always the right choice. Low-carb products should not be bought or served to young children. Not all carbohydrates are bad. Complex carbohydrates are very important for optimal growth and development. 7 COPYRIGHTED MATERIAL