Grains, nuts and legumes all have naturally-occurring high levels of phytic acid, an anti-nutrient that depletes the absorption of other minerals in your body, according to nutrition author, Amanda Rose. Ancient people knew how to prepare grains, nuts and legumes in order to neutralize the acid, thus making them easier to digest. The neutralization involves soaking, sprouting or souring, and sometimes more than one process. Your paper could focus on the phytic acid levels in different foods and compare the levels once they have been soaked, sprouted or soured. You could also explore the processes that are most efficient for eliminating anti-nutrients. You could look at the cultures that have employed these methods and determine if there are prepackaged goods that have been prepared to eliminate phytic acid.
At-Risk Afterschool Meals, a Child and Adult Care Food Program Handbook (1MB PDF)
CACFP Crediting Foods Guide (775K PDF)
Feeding Infants: A Guide for Use in the Child Nutrition Programs (2 MB PDF)
FNS Instruction (113-1) - Civil Rights Compliance and Enforcement (435K PDF)
National Food Service Management Institute (NFSMI) Produce Safety Resources -- a series of resources on produce safety that describes best practices for receiving, storing, handling and purchasing fresh and fresh-cut produce through videos, fact sheets and PowerPoint presentations.
New Jersey CACFP Civil Rights Presentation ( PDF)
USDA CACFP Financial Management Instruction (793K PDF)
Two Bite Club
The newly revised Two Bite Club book for young children is a great tool for teaching good nutrition to young children. This educational storybook was developed to introduce MyPlate to preschoolers. Parents or caregivers can read the book to children and encourage them to try foods from each food group by eating just two bites, just like the characters in the story. The back of the book contains a MyPlate coloring page, a blank certificate for the Two Bite Club, fun activity pages for kids, and Tips for Growing Healthy Eaters. The book is currently available on-line. This spring, printed copies will be available and individual student copies may be ordered at that time. http:///Resources/