1. Nutrition in Child Care
Editor: Mrs. Tate
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

2. Objectives Describe good food management and safety
04/18/07
Objectives
Describe good food management and safety
Describe nutritional needs for infants and children
Evaluate child care menus
Compare state and national regulations regarding nutrition
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

3. 04/18/07
The Nutrition Plan
All child care centers should have a nutrition plan. Three elements of the plan are critical:
Food served is safe.
Food served meets children's nutritional needs.
Food is provided in a healthy eating environment.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

4. Requirements for Food Safety
04/18/07
Requirements for Food Safety
All children must be served food that is stored, prepared, and presented in a safe and sanitary environment.
All child care facilities must follow the steps for safe food handling.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

5. CFOC Standards Selecting Food Government inspected Pasteurized
04/18/07
CFOC Standards
Selecting Food
Government inspected
Pasteurized
No rusty, dented, bulging cans or home-canned food
No torn or leaking packages
Avoid high-risk choking food (for children under age four)
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

6. CFOC Standards (con’t)
04/18/07
CFOC Standards (con’t)
Storing Food Zone: 40˚F-140˚F
Refrigeration: 32˚F- 40˚F
Freezers: 0˚F
Leftovers
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

7. CFOC Standards (con’t)
04/18/07
CFOC Standards (con’t)
Preparing Food
Defrosting
Heating
Cooling
Reheating
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

8. Thawing food safely When was the last time you thawed food?
What method did you use
Let’s move on to thawing food safely.
When was the last time you thawed food?
What method did you use?

9. Thawing food safely continued…
There are 3 safe ways to thaw food safely:
In the refrigerator
In the microwave or
In a tub or pot of cold water
There are three safe ways to thaw food safely.
Refrigerator:
Move the food item from the freezer to the bottom shelf of the refrigerator to avoid any meat juices from spilling on to other foods.
Microwave:
Place the frozen food item in the microwave. Follow the manufacturer’s instructions for thawing.
In a tub of water:
Place the frozen food in a tub or pan of room temperature water. Place the tub or pan in the sink. Do not put the frozen food in a sink filled with water. To keep bacteria at a safer level, contain the food in a tub or pan filled with water. Thaw the food within two hours
Source:

10. Keep cold foods cold 41°F or below Keep cold foods cold!
If food will be left out for two hours or more, use ice or cold packs to keep it refrigerated at a temperature of
40° F or below.
Source:

11. Hot holding: keep hot foods hot
Remember the 2 hour rule 135° or above
Hot holding: Keep hot foods hot.
After food is cooked to a proper internal temperature, it must be held at a temperature of 135° F or above before serving to avoid bacteria growth. Keep hot foods hot! We often cook wonderful meals especially around holidays and family gatherings. We set a beautiful table for everyone to see. The problem is, not everyone comes on time and the food is sometimes left out beyond the 2 hour rule. Never leave food out of refrigeration more than
2 hours, and not more than 1 hour if it is 90° F outside.
If food will be left out for more than 2 hours, invest in chaffing dishes or food warmers that will keep the food at an internal temperature of 140° F or above.
Source:

12. Cooling foods down Do not overfill the refrigerator
Break large pots into shallow containers
Break down large pieces of meat and turkey
Cooling foods down.
Do not put a large pot of hot food in the refrigerator (such as stews or soup). Break larger quantities of food down to smaller quantities in shallow containers. This allows food to cool at a faster rate. Slice large pieces of meat and turkey and place them in shallow containers. These allows food to pass through the “danger zone” faster.
Do not overfill the refrigerator; cool air must be allowed to circulate for proper refrigeration.
Source:
Cooking for Groups: A Volunteer’s Guide to Food Safety. United States Department of Agriculture, Food Safety and Inspection Service.

13. CFOC Standards (con’t)
04/18/07
CFOC Standards (con’t)
Food Sanitation
Personal Cleanliness
Sanitation of Food Preparation, Storage, and Dining Areas
Food Personnel Precautions
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

14. Nutritional Needs - Infants
04/18/07
Nutritional Needs - Infants
Exclusive breastfeeding is recommended for the first six months of life.
Research shows breastfeeding has strong benefits for both mother and baby.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

15. Supporting Breastfeeding Mothers
Child care providers can help by:
Talking about why breastfeeding is good for babies.
Listening and helping mothers identify their breastfeeding goals.
Provide a quiet place for mothers to nurse.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

16. Supporting Breastfeeding Mothers (continued)
Child care providers can help by:
Becoming knowledgeable about proper breast milk storage and serving.
Developing a plan with the parents so that the baby can be fed on demand but, whenever possible, can be breastfed by the mother.
Include fathers or other supportive partners in decision making.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

17. Storing Breast Milk
Store in firm plastic containers, either poly propylene (cloudy and a little flexible) or polycarbonate (clear and rigid), or glass.
Store in the refrigerator no longer than 48 hours, and in the freezer for no longer than two weeks.
All containers must be labeled with the child’s name and serving date.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

18. Serving Breast Milk
Bottles of breast milk should be warmed by placing them in a pan of hot (not boiling) water for 5 minutes or until it reaches the desired temperature.
Milk should never be heated in a microwave.
The temperature of the milk should always be tested to reduce the risk of burns upon feeding.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

19. Nutritional Needs - Infants
Feed infants whenever they are hungry.
Juice is not necessary for infants and may be detrimental.
Hold infants when feeding.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

20. Nutritional Needs – Infants (con’t)
04/18/07
Nutritional Needs – Infants (con’t)
Solid Foods
May be introduced at 6 months of age, depending on the individual child’s development.
Finger feeding may be introduced at months of age.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

21. Nutritional Needs – Toddlers and Preschoolers
04/18/07
Nutritional Needs – Toddlers and Preschoolers
Eating Characteristics
Small frequent meals.
Child chooses how much food they eat
Portion Sizes
Refer to CACFP and the Food Guide Plate for age appropriate portion sizes.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

22. 04/18/07
Allergies
Eggs, milk, and peanuts are the most common causes of food allergies in children, with wheat, soy, and tree nuts also included. Peanuts, tree nuts, fish and shellfish commonly cause the most severe reactions.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

23. Menu Planning Plan menus in advance
04/18/07
Menu Planning
Plan menus in advance
Snacks make up 20% of children’s daily energy and nutrient needs, so all foods need to be nutritious.
Avoid high sugar, high fat or sticky foods.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

24. 04/18/07
Nutrition Education
Promote positive attitudes and healthy eating habits.
Use different themes and activities to help children explore and become familiar with a variety of foods.
Introduce new foods to children
A new food may have to be offered as many as 10 times before a child will try it.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants

25. 04/18/07
Healthy Habits
Child care providers should encourage children to eat, but not force them.
Encourage child care providers to coordinate with parents and caregivers to support healthy habits at home.
Healthy Child Care Texas adapted from © The National Training Institute for Child Care Health Consultants