Using Local Proteins in Child Nutrition Recipes

Standardized recipes are the foundation of any child nutrition program. This training will provide guidance and best practices on utilizing local proteins in child nutrition programs and adapting recipes. Popular proteins (or meat/meat alternates) in child nutrition programs include pork, beef, chicken, turkey, beans, yogurt, and eggs.

OBJECTIVES:

• Understand the Indiana Food Day Program.

• Develop procurement skills necessary for sourcing local proteins, such as meals, beans, yogurt and eggs, and have a general understanding of culinary uses for these products.

• Demonstrate healthier cooking methods that apply the principles of the Dietary Guidelines for Americans.