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12. Planning Nutritious Meals and Snacks Adapted by Dr. Vivian G. Baglien. Key Concepts. Teaching children about nutrition can help children develop lifetime healthful eating habits. Meals served at the child care center should be appealing, healthful, and safe. - PowerPoint PPT Presentation
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Planning Nutritious Meals
and SnacksAdapted by Dr. Vivian G. Baglien
12
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Key Concepts
Teaching children about nutrition can help children develop lifetime healthful eating habits.
Meals served at the child care center should be appealing, healthful, and safe.
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Learning Targets- Students will
List goals for a good nutrition program. Explain the importance of a healthful diet. Describe nutritional problems that can result
from a poor diet. Identify two systems useful in planning
healthful meals and snacks. Plan nutritious and appealing meals and
snacks for children.
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Planning Nutritious Meals and Snacks
Teaching children about nutrition is an important responsibility for teachers
Nutrition concepts integrated into curriculum Provide nutritious meals and snacks Introduce healthful foods Involve children in meal activities Provide nutrition information to parents
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Nutrition
Nutrition is the science of food and how the body uses the foods taken in
Nutrients are the chemical substances in food that help build and maintain the body
Nutritional problems Meeting special nutritional needs MyPlate
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Nutritional Problems
Undernutrition means not eating enough food to keep a healthful body weight and activity level
Malnutrition is lack of proper nutrients in the diet
continued
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Nutritional Problems
Overeating is the intake of more food than is needed by the body to function properly Obesity is the major health problem caused by
overeating Diabetes is a condition in which the body
cannot properly control the level of sugar in the blood
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Meeting Special Nutritional Needs
Special needs often caused by health conditions
People with diabetes do not produce insulin, the hormone that regulates blood sugar level Many children need insulin injections Eat healthful foods at regular intervals to control
blood sugar levels
continued
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Meeting Special Nutritional Needs
An allergy is the body’s negative reaction to a particular substance (environmental or food) Allergen is the offending substance Anaphylactic shock is the most severe allergic
reaction; needs immediate medical treatment
Talk to parents about their children’s special nutritional needs
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
MyPlate
MyPlate is the USDA food guidance system with a set of online tools to help people plan nutritious diets to fit individual needs
Use the following information as a guide to your planning your cookbook and nutritional needs of target age group.
continued
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
MyPlate
Dairy group 2 to 3 cups of milk or equivalent dairy products
daily depending on the child’s age, gender, and physical activity
Best source of calcium for building strong bones Provides riboflavin, protein, and phosphorous Fortified dairy products contain vitamins A and D
continued
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
MyPlate
Grain group Daily ounce-equivalents are based on the child’s
age, gender, and physical activity Make half the grains whole grains Carbohydrates, iron, and B vitamins are the
chief nutrients Examples: whole-grain or enriched breads,
buns, tortillas, waffles, pasta, and crackers
continued
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
MyPlate
Protein group Daily ounce-equivalents are based on the child’s
age, gender, and physical activity The most important nutrient Good sources of B vitamins, iron, and
phosphorous Vegetables
Daily cup amounts are based on the child’s age, gender, and physical activity
Sources of vitamin A and Ccontinued
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
MyPlate
Fruit group Cup amounts are
based on the child’s age, gender, and physical activity
Sources of vitamin A and C
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Food Appeal
Children eat more if food appeals to them Variety Texture Flavor Color Food forms Temperature
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Food Preferences
Most children have at least a few foods they strongly like and a few they strongly dislike Often influenced by home life
Accommodate food preferences unless they are unhealthful
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Multicultural Experiences
Children need to be exposed to healthful foods from various cultures
Including foods from the children’s culture will help promote cultural identity and self-esteem
Food from new cultures will help children learn to taste new dishes and respect cultural differences
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Serving Meals
Licensing requirements determine how often and how much food must be provided Breakfast Snacks Lunch
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Breakfast
The purpose of breakfast is to break the 10–14 hour overnight fast Provides energy for morning activities
CACFP minimum recommendations are 1 milk 1 fruit, vegetable, or 100% juice 1 grain source, such as bread or cereal Other protein- eggs, cheeses,meats.
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Snacks
Most children eat small amounts of food at one sitting Children may not be
properly nourished by just eating three meals a day
Serve mid-morning and mid-afternoon snacks
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Lunch
CACFP minimum lunch recommendations 1 milk 2 vegetables, fruits, or 100% juice 1 grain source; bread, cereal, pasta, or rice 1 meat or protein food; cheese, egg, beans,
peanut (or similar nut) butter, or yogurt
Desserts should not be treated as a special part of the meal
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Serving Safe Meals and Snacks
Young children are still learning how to chew and swallow
To prevent choking, avoid serving foods that, if swallowed whole, could block windpipes Marshmallows, nuts, hard candies, gum, raisins,
small raw fruits or vegetables, hotdogs, etc.
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Discuss
Describe some nutritional problems that can result from a poor diet.
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Review
Why is it important to teach young children about healthful eating habits? So they grow up eating good food choices.
Name two consequences of the condition of obesity. Diabetes and hypertension or high blood
pressure The most severe allergic reaction is called
Anaphylactic Shock
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Glossary
allergen. A substance, such as dust, pollen, mold, or food, that causes a negative reaction in some people’s bodies.
allergy. The body’s negative reaction to a substance, possibly including rashes, swelling, or sneezing.
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Glossary
anaphylactic shock. Extreme allergic reaction that causes shock symptoms and possibly death.
diabetes. A disease in which the body cannot properly control the level of sugar in the blood.
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Glossary
insulin. A hormone that is needed to keep sugar in the blood at a proper level. As insulin is released into the body, the blood sugar level drops.
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Glossary
malnutrition. A lack of proper nutrients in the diet that happens when a nutrient is absent or lacking from the diet; caused by an unbalanced diet, poor food choices, or the body’s inability to use certain nutrients properly.
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Glossary
MyPlate. A food guidance system with a set of online tools developed by the U.S. Department of Agriculture (USDA) to help plan nutritious diets to fit individual needs.
nutrients. Chemical substances found in foods that are needed for growth and maintenance of health.
© Goodheart-Willcox Co., Inc.Permission granted to reproduce for educational use only.
Glossary
nutrition. The science of food and how the body uses foods taken in.
undernutrition. Not eating enough food to keep a healthful body weight and activity level.