SNACK Parents will alternate providing NUT-FREE snacks for their child’s classroom. A monthly calendar of the snacks will be posted on the bulletin board in each classroom.Detailed information will be provided regarding snack rotations at the beginning of the school year by the classroom Room Parent.
LUNCHES Grace Garden CDC serves children with life-threatening allergies to peanuts and tree nuts.Please be mindful of this when packing lunch for your child(ren).Please do not send your child(ren) with any foods that contain peanuts or tree nuts, or foods that have been processed in factories that also process nut products.
Grace Garden is committed to good nutrition as an integral part of the early childhood experience. Not only do children benefit physically, but they are also learning the principles of good nutrition. Our center does not provide lunches to the children. Parents are responsible for meeting the nutritional value and for meeting the child's daily food needs.
We appreciate your cooperation in sending non-perishable foods in your child's labeled lunch container. Please include milk, 100% natural fruit juice, or water as your child's beverage. Metal rimmed containers (ex. fruit cups, Vienna sausages) are prohibited because of the sharp edge.
Bottles, pacifiers, cups and all lunch and snack containers must be labeled with the child's first and last name.
Please be aware of food-related choking in young children. Grapes, hot dogs, apples, popcorn and carrots are all potential dangers. If you do send these foods in your child's lunch, be sure to cut them into small pieces.
For your convenience, we have included a list of nutritional lunch ideas below.
NUTRITIONAL LUNCH IDEAS Fresh fruit: oranges, grapefruit, tangerine, or apple wedges (peeled for younger children), pineapple chunks, banana slices, seedless grapes (cut in quarters lengthwise for toddlers and twos), seedless watermelon chunks cantaloupe or other melons. Try apple wedges with cheese spread, fruit kabobs (use spaghetti noodles instead of a toothpick), peaches, pears, plums, strawberries or kiwi slices.
Dried Fruit: apricots, banana chips, prunes stuffed with cream cheese, cranberries, raisins, apples and pineapples.
Vegetables: carrots (cooked and cubed for little ones), celery (stuffed with cream cheese and raisins), cucumber slices, cherry tomatoes (cut in quarters for toddlers and twos), or fresh, canned or cooked zucchini, broccoli, cauliflower, peas, corn or green beans. Add ranch or other salad dressings for dipping vegetables. Try using a variety of cutting techniques to give vegetables an appealing appearance. Proteins: hard boiled eggs (peeled), pieces of turkey, chicken, ham, or beef (sliced or cubed), cubes or slices of natural cheese (string cheese is a favorite among preschoolers), cream cheese, pimento cheese, or tuna.
Grains: bagels, natural fruit bars, rice cakes, bread sticks, tortillas, crackers, sandwich bread (spread with protein), unsweetened cereal, seeds or popcorn (not for toddlers or twos), Goldfish, or pasta (with or with out sauce).
A ministry of Saint John's United Methodist Church