Fall 2017 ECS 305 Class 4 Chapter 11 Chapter 12 – second part Chapter 17

Chapter 11 Planning for Children’s Health & Safety Education ©2015 Cengage Learning.

Pre-service and In-service Training Why is it important that teachers continue to participate in on-going training? Where can this type of training be obtained? What topics would you be interested in learning more about?

Family Involvement Family involvement in children’s health and safety education is ____________ to improving children’s well-being. –Explain what this statement means and why family engagement is essential.

Family Involvement In what ways can programs involve and engage families in children’s health and safety education?

Children’s Health & Safety Education Teachers have many opportunities to address health and safety education throughout children’s daily learning experiences. –Describe how teachers can achieve this goal. –What are the benefits of providing educational experiences for children in this manner?

Principles of Instructional Design Select a topic that: –Is developmentally appropriate, addresses children’s interests and abilities, and is respectful of cultural differences. –Builds on children’s understanding and skills (scaffolding) and is part of a long-range plan. –Takes advantage of teachable moments when learning opportunities present themselves.

Principles of Instructional Design Develop learning objectives that: –Guide content selection and organization –Identify _________ learning outcomes –Aid in determining how a topic or ______ should be presented –Can be used to _______ the lesson’s effectiveness (in achieving learning objectives)

Principles of Instructional Design Consider and select content and presentation methods that: –Appeal and hold children’s _______ and attention –Focus on only one or two basic concepts at a time –Are appropriate in length (time) based on children’s attention spans –Are infused with ______ media –Include children’s _____-on participation and practice

Principles of Instructional Design Consider and select instructional methods : (continued) –What instructional methods would be most appealing and effective to use with: Infants? Toddlers? Preschool-age children? School-age children?

Principles of Instructional Design Evaluate learning experiences : –Throughout the entire lesson –Based on the learning objectives established in the beginning –To assess the _________ of all aspects of the learning experience. –To obtain information that can be used for _________.

Class Discussion Questions 1.Discuss why it is essential to provide health and safety learning experiences during a child’s early years. 3. Debate the pros and cons of including families in children’s health and safety education. 4. Explain how programs and schools benefit from investing in inservice training for teachers. As a group:

Chapter 12 Nutrition Guidelines ©2015 Cengage Learning.

Nutrition –Is the study of food and how it is used by the _____. –It includes the start-to-finish processes of Eating ________ of food Transportation of _________ Absorption of nutrients into cells Excretion of ______ material

Nutrients Food yields nutrients essential to the human body: Proteins, carbohydrates, fats, vitamins, minerals, and water. Nutrients serve three main functions: –Supply _________ –Provide materials for building and maintaining healthy _____ –Regulate _____ processes

Nutrients All persons throughout their life span require the ______ nutrients—only the amounts that are needed change.

Nutrition Guidelines Several tools are available to help guide decisions about consuming a __________ diet, being physically _____, and maintaining a healthy ______. Helping children to ______ healthy eating and activity behaviors can have ________ lifelong outcomes.

Nutrition Guidelines Are designed to serve one of two purposes: –To ensure adequate ______ intake –To encourage healthy ______ practices

Nutrition Guidelines Nutrient guidelines that are designed to ensure adequate nutrient intake include: –Daily Reference Intakes (DRIs) –MyPlate

Daily Reference Intakes (DRIs) DRIs provide information about: –Recommended nutrient intake by ____ –Nutrient _____ for which a limit has been determined –The _______ level of a nutrient that is unlikely to cause a health risk DRIs are also used to establish national nutrition program policy and for labeling purposes.

ChooseMyPlate.gov The MyPlate interactive tool provides consumers with a wealth of information about: –Food groups and healthy eating patterns –Nutrient-_____ sources of essential ______ and minerals –Portion size, _________, and calories –Physical activity to ________ food intake –Recipes for nutritious ______ preparation

ChooseMyPlate.gov Spend time exploring the interactive features and learn how to personalize the recommendations –

Nutrition Guidelines Additional nutrient guidelines that are designed to encourage healthy lifestyle practices include: –Dietary Guidelines for Healthy Americans –Healthy People 2020 –Canada’s Food Guide –Let’s Move

Dietary Guidelines for Healthy Americans Key recommendations include: –Consuming a variety of nutrient-dense foods within caloric needs –Maintaining a ______ weight –Engaging in ______ activity on a regular basis –Including a variety of _____ and vegetables each day –Reducing saturated fat and cholesterol intake –Keeping fat intake to ___ to ___ percent of total calories

Dietary Guidelines for Healthy Americans –Choosing ____-rich and whole grain carbohydrates –Decreasing _____ intake –Consuming less than ______ mg of sodium daily –Drinking alcoholic beverages in ______ –Practicing food safety This document can be viewed at: (Note: New guidelines will be released in 2015).

Healthy People 2020 Areas of health that are addressed in the document include: –Physical activity, ______ and weight management, mental health, _______ and violence prevention, oral health, food _______, environmental health, immunization and infectious ______, and improved access to _____ care. –This document can be viewed at:

Canada’s Food Guide to Healthy Eating Canada’s Food Guide provides similar recommendations. This document can be viewed at: aliment/

The Nutrition Labeling and Education Act (1990) Food & Drug Administration (FDA) food label requirements: –Mandatory labeling of most packaged foods –Standardized _______ sizes –Manufacturer’s ________ information –Uniform use of terms and _____ claims –List of all ingredients 2004 amendment requires listing of allergenic proteins (e.g., tree nuts, peanuts, soy beans, egg, fish, shellfish, wheat, milk)

Making Sense of Food Labels

 The Daily Values are based on expert dietary advice about how ____, or how _____, of some ____ nutrients you should eat each day, depending on whether you eat 2,000 or _,500 calories a day. Daily Values (DVs )

1. Describe the energy sources in food. What nutrients yield energy and how much does each provide? 2. Discuss how an individual might use the Dietary Guidelines for Americans to improve their personal well- being. 3. Explain what Dietary Reference Intakes (DRIs) are and how they can be used for planning a child ’ s daily diet. 4. Explore the ChooseMyPlate website ( Have each student identify and discuss the features that were most informative and useful. Are there any limitations to the site and, if so, what are they? 5. Explain how foods labeled low-fat, fat-free, and reduced calories differ. Class Discussion Questions

Chapter 17 Planning and Serving Nutritious & Economical Meals ©2015 Cengage Learning.

Characteristics of a Well-Planned Menu It meets children’s nutrient needs and _________ abilities: –The menu addresses the at-risk nutrients: Vitamins A and C, calcium, and iron (Tables 17-1, 17-2, 17-3, 17-4) It meets ________ and program (e.g., CACFP, Head Start, National School Lunch, School Breakfast) guidelines and regulations

Characteristics of a Well-Planned Menu The menu appeals to children: –It includes a wide variety of familiar and ____ foods for children to try –It is ______ pleasing (colors, textures, shapes) –It reflects children’s cultural, _____, and religious preferences –It provides nutritious substitutes for children who have food ________

Characteristics of a Well-Planned Menu It is prepared with foods that have been stored, _______, and served safely It stays within _____ without sacrificing nutrient quality

Important Qualities to Consider Color: How would you change this meal to make it more colorful and appealing? –Sliced turkey –Mashed potatoes –Cauliflower –Bread –Vanilla pudding

Important Qualities to Consider Color and Flavor: How would you change this meal to make it more colorful and flavorful? –Macaroni and cheese –Corn –White bread –Banana

Child and Adult Care Food Program (CACFP) The following criteria must be met to participate in the CACFP federal reimbursement program: –Be _______ –Serve meals that meet CACFP meal ______ and include _____ approved foods –Maintain and submit _______ food records –Pass periodic CACFP program visits

CACFP Meal Patterns Breakfast –Milk –Fruit, fruit juice (____%), or vegetable –Bread or cereal (preferably ____ grain) Lunch or supper –Milk –Meat or meat alternate –Fruit and/or vegetable (____ servings) –Bread or bread alternate (preferably whole _____)

CACFP Meal Patterns Snacks (serve two of the four categories) –Milk –Bread or bread alternate (preferably whole ____) –Fruit, fruit juice (_____%), and/or vegetable –Meat or meat alternate Encourage water consumption

Practice Planning A Meal Breakfast –Milk= Milk –Fruit, fruit juice (100%), = or vegetable –Bread or cereal =

Practice Planning A Meal Lunch –Milk= Milk –Meat or meat alternate= –Fruit and/or vegetable (2) = = –Bread or cereal =

Practice Planning A Snack Snack (any two) –Milk= –Fruit, fruit juice, = or vegetable –Bread or cereal = –Meat or meal alternate=

Food Budget Meal service can remain within budget by paying special attention to: –Advanced _____ planning –Selective food ______ (on sale, seasonal foods) –Careful food _______ (to avoid waste) –Evaluation of children’s likes and dislikes Disliked foods should not be ______; try preparing and serving them in a different way.

Recordkeeping Funding programs usually determine the types of records that must be kept. Careful recordkeeping is beneficial for improving a program’s food service and monitoring children’s preferences. Recordkeeping is also helpful for serving nutritious foods while staying within budget.

Class Discussion Questions 1. Outline three ways to control food costs when preparing food. 2. Discuss how environment affects children’s mealtime behaviors. Identify steps that adults can take to create a positive eating atmosphere for children. 3. Discuss how you might handle the following mealtime behaviors: a. child refuses to eat any vegetables b. child eats only the macaroni and cheese on his plate and then asks for more c. child belches loudly to make the other children laugh d. child is too busy talking to finish eating by the time others are done