De'Jons Catering - Day Care Program

• My Goal - Chef Julia May's goal is to provide a detailed program for nutritional but tasteful menus that adhere to Health Department, USDA, and NAEYC Programs requirements.  Cleanliness is a must along with safety.

• Unhealthy Eating Habits - Stay away from non-trans fatty foods, hormonal foods, starch, heavy salt intake, and foods high in sugar.

• Menus - Chef May promotes healthy eating.  The menu will change on a cycle basis.  Every 2-3 weeks menus will rotate.

• Menu Ingredients - Chef May doesn't use any products with MSG; only sea salt.  Chef May uses smoked turkey to season vegetables.  Liquid bases are vegetables stock for vegetables or any form of steaming.  The meats that are used are chicken, beef, ground turkey and fish.

• Lunch - (example)  Grilled Chicken Strips, Soups, Baked Food verses fried food, Turkey versus Beef products and pork. ie. Chopped turkey steak, chopped turkey burgers, peas & carrots.