Food With Care

The Child and Adult Care Food Program (CACFP) is a federally-funded program designed to provide healthy meals and snacks to children and adults while receiving day care at participating family day care homes, traditional child care centers, afterschool facilities, adult care facilities, and emergency shelters. CACFP has the broadest scope of any of the U.S. Department of Agriculture (USDA) food program, serving more than 3 million children and 114,000 adults across the nation. To receive reimbursement for the foods served, participating programs must abide by requirements set by the USDA. Child and Adult Care Food Program assesses the nutritional needs of the CACFP population based on Dietary Guidelines for Americans and the Dietary Reference Intakes (DRIs) and makes recommendations for revisions to the CACFP meal requirements. The book outlines meal requirements that include food specifications that could be used for specific meals and across a full day, covering all age groups from infants to older adults and meal patterns designed for use in a variety of settings, including in-home care and in large centers. By implementing these meal requirements, consumption of fruits, vegetables, and whole-grain rich foods will increase while consumption of solid fats, added sugars, and sodium will decrease. Not only will this address the high prevalence of childhood obesity, it will also help to achieve consistency with the standards and regulations of other USDA nutrition assistance programs, particularly the Supplemental Nutrition Program for Women, Infants, and Children (WIC), and the National School Lunch and School Breakfast programs. Child and Adult Care Food Program makes practical recommendations that would bring CACFP meals and snacks into alignment with current dietary guidance. The book will serve as a vital resource for federal and state public health officials, care providers working in child and adult day care facilities, WIC agencies, officials working with the National School Lunch and School Breakfast programs, and other organizations serving at-risk populations.

Abstract: A guide discusses the child care food program participation requirements for a family or group day care home. Topics covered include: how to plan and buy food for balanced and nutritious meals that meet USDA requirements; and how to record the number of children cared for, the number of meals served and the menus planned. Ways sponsoring organizations can help with the job are outlined. (kbc).

Benjamin Franklin was in his early twenties when he embarked on a "bold and arduous project of arriving at moral perfection," intending to master the virtues of temperance, silence, order, resolution, frugality, industry, sincerity, justice, moderation, cleanliness, tranquility, chastity, and humility. He soon gave up on perfection but continued to believe that these virtues, coupled with a generous heart and a bemused acceptance of human frailty, laid the foundation for not only a good life but also a workable society. Writer and visual artist Teresa Jordan wondered if Franklin's perhaps antiquated notions of virtue might offer guidance to a nation increasingly divided by angry righteousness. She decided to try to live his list for a year, focusing on each virtue for a week at a time and taking weekends off to attend to the seven deadly sins. The journal she kept became this collection of beautifully illustrated essays, weaving personal anecdotes with the views of theologians, philosophers, ethicists, evolutionary biologists, and a whole range of scholars and scientists within the emerging field of consciousness studies. Teresa Jordan offers a wry and intimate journey into a year in midlife devoted to the challenge of trying to live authentically.

The authoritative, informative, and reassuring guide on end-of-life care for our aging population. Most people say they would like to die quietly at home. But overly aggressive medical advice, coupled with an unrealistic sense of invincibility or overconfidence in our health-care system, results in the majority of elderly patients misguidedly dying in institutions. Many undergo painful procedures instead of having the better and more peaceful death they deserve. AT PEACE outlines specific active and passive steps that older patients and their health-care proxies can take to ensure loved ones live their last days comfortably at home and/or in hospice when further aggressive care is inappropriate. Through Dr. Samuel Harrington's own experience with the aging and deaths of his parents and of working with patients, he describes the terminal patterns of the six most common chronic diseases; how to recognize a terminal diagnosis even when the doctor is not clear about it; how to have the hard conversation about end-of-life wishes; how to minimize painful treatments; when to seek hospice care; and how to deal with dementia and other special issues. Informed by more than thirty years of clinical practice, Dr. Harrington came to understand that the American health-care system wasn't designed to treat the aging population with care and compassion. His work as a hospice trustee and later as a hospital trustee drove his passion for helping patients make appropriate end-of-life decisions.

New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

A searing expose of the restaurant industry, and a path to a better, safer, happier meal. In the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.