1. Factors in Meal Planning

2. What is a Meal Pattern?
Plan for meals based on a combination of “what is one serving” and “what food groups go together” as set by USDA
A center must show proof that they follow these patterns to be reimbursed by the state.

3. Meal Patterns Breakfast Lunch 1 milk 1 fruit and or vegetable 1 grain
1 meat
Milk is ½ cup for age 2; ¾ c for age 3-5; 1 cup for age 6+
Juice must be full strength
Grains must be whole grain or enriched

4. Meal Patterns Snack From 2 different food groups
Milk is ½ cup for age 2; ¾ c for age 3-5; 1 cup for age 6+
Juice must be full strength and cannot be served if milk is the only other food group
Grains must be whole grain or enriched

5. Which of the following snacks meet USDA guidelines?
Analyzing Snacks
Which of the following snacks meet USDA guidelines?

6. Analyzing Snacks 1. Milk and banana 2. Potato chips and milk
On your next left side in your ISN
1. Milk and banana
2. Potato chips and milk
3. Apple wedge and milk
4. Cereal and milk
5. Chocolate chip cookie and milk
6. Milk, peanut butter and cracker
7. Orange slices and milk
Light snack = no protein
Medium snack= one protein
Heavy snack = more than one protein
Light snack No
Med snack
Nutrient dense snack

7. Analyzing Snacks 8. Milk and bagel with butter 11. Caramel and apples
9. Apple juice and celery stuffed with cream cheese
10. Corn chips and milk
11. Caramel and apples
12. Peanut butter balls and milk
13. Vegetable dip, vegetables and milk
8. Med snack
9. No
10. No
11.No
12. Nutrient rich
13. Medium snack

8. Left side in your ISN
Analyzing Snacks
Milk to drink and a complex carbohydrates (grains, potato, veg, fruit)
What are your suggestions for a good medium snack that would meet USDA guidelines?

9. What factors should be considered?
Nutrition
Diet restrictions
Meal pattern
Foods not high in sugar or salt
Affordable

10. What factors should be considered?
Foods easily eaten by child
Lightly seasoned
Raw and cooked
Prepared in a reasonable amount of time

11. What factors should be considered?
Foods liked by children
Interesting

12. What factors should be considered?
Variety
Taste
Texture
Flavor
Shape
Form
Color
A new food should be added with familiar or well-liked foods; do not overwhelm by giving too many new foods at one time;
Texture: soft, hard, chewy, mashed, chopped, crisp, creamy, rough (provides for language opportunities)
Dry foods only served in combination with moist foods (sauces or gravies)
Casseroles are another way of serving meat with texture
Mildly flavored is preferred by adding small amounts of sugar and spices
If foods are not colorful, consider adding color
Serve in bite-sized pieces of not more than ½”
Slice rather than dice to make them easier to use utensils
Thicken soup or let them drink to make it less frustrating
Prepare foods that can be eaten with fingers
Children prefer foods served close to room temperature
Family habits and background affect food preferences so offer ones that are familiar

13. Left side in your ISN
Analyzing a Menu
How would you change each of the following menus to make them suitable for a young child?

14. Analyzing a Menu Hamburger on a bun French fries Fried apple pie Milk

15. Analyzing a Menu Meatloaf Mashed potatoes Menu 2 Applesauce
Vanilla pudding
Milk
Menu 2

16. Analyzing a Menu Baked trout Baked potato Menu 3 Stuffed acorn squash
Garlic bread
Milk
Menu 3

17. What are some common eating problems?
Negative attitude toward food
Resistance to eating
Slow eating
Refusal to eat
Displeasure in eating
Negative attitude: poor adult model or previous experience/forced
Resistance: too many rules (forced to eat when not hungry/sick/tired; table manners/too long a meal to sit
Slow eating: overstimulation
Refusal: not hungry/allow enough time and offer help/attention getting
Displeasure: bored with food

18. What is the role of an adult at mealtimes?
Make conversation to develop language and social skills
Model proper eating and table manners
Texture words: flavors: sweet salty

19. What is the role of an adult at mealtimes?
Help children serve themselves
Allow child to decide how much food
Help child make good decisions

20. What is the role of an adult at mealtimes?
Teach importance of food to holiday and different cultures

21. What is the role of an adult at mealtimes?
Teach and serve food groups

22. What is the role of an adult at mealtimes?
Teach by pointing out colors, size, shapes, textures, numbers, temperature, flavors, food words
Texture words: flavors: sweet salty

23. What contributes to a positive environment?
Happy, relaxed
Bright, kid-sized
Help from child
No delays
Setting a good example

24. What contributes to a positive environment?
Serve family style
Climate of respect and acceptance
Child helps prepare

25. What are a child’s responsibilities?
Understanding what and how much to serve
Understanding when he is full and to stop eating

26. What are a child’s responsibilities?
Joining social interactions and conversations

27. What are a child’s responsibilities?
Learning table manners, eating behaviors, and healthy eating habits

28. What are a child’s responsibilities?
Understanding nutrition and its importance

29. Why are some foods inappropriate?
No nutritional value
Some foods are hard for toddlers to digest
Bacon Baked Beans Bran Chocolate Corn Cucumber Leafy Vegetables Raw Onions

30. Why are some foods inappropriate?
Can cause choking:
Size
Shape
Texture
Size: too large; Shape: circles can block windpipe; Texture: too firm, slippery, smooth

31. What is choking?
Food inhaled into the airway so breathing is prevented

32. What are some inappropriate foods?
Too large
Pieces should be about ½ inch
Size

33. What are some inappropriate foods?
Circles can block the windpipe
Cut carrots and hot dogs into strips or pieces and not rounds
Shape

34. What are some inappropriate foods?
Too firm, slippery or smooth
Hard candy, peanuts, olives, grapes, ice cubes, chewing gum
Texture
Foods that slide down before chewing

35. What are some inappropriate foods?
Too sticky or tough
Peanut butter, dried fruit, some candy like marshmallows, or meat like steak
Grind or cook until soft
Texture
Foods that break apart easily and are hard to clear from the airway

36. What are some inappropriate foods?
Too small, dry or hard
Popcorn, chips and pretzels, nuts and seeds, raw carrots and celery, fruits with peel
No bones, no seeds
Texture
Difficult to chew and easy to swallow whole

37. How can you prevent choking?

38. How can you prevent choking?
Supervise and remind child to chew, eat slowly and not talk with mouth full
Calm, relaxed atmosphere
Sit quietly

39. How can you prevent choking?
Not serve foods that are dangerous
Fix foods that are easy to swallow
Grind up tough foods (hamburger not steak); cut small pieces (1/2”); cut strips not rounds (julienne carrots);no bones; cook until soft; no seeds

40. What should you do if a child is choking?
Stay calm and get down to the child’s level
Watch closely and encourage coughing
Call 911 if not able to speak or losing consciousness

41. What should you do if a child is choking?
If certified, begin procedures of 5 back blows and 5 abdominal thrusts if child is conscious

42. Respond to the following snack cases?
Left side in your ISN
Planning Snacks
Respond to the following snack cases?

43. Snack Planning Project
You may work with a partner
Snack Planning Project

44. Planning Healthy Snacks
You are to plan a healthy snack that children would enjoy and could help prepare.
Rebus and cover both requirements