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Planning Nutritious Meals and Snacks Adapted by Dr. Vivian G. Baglien
12 Planning Nutritious Meals and Snacks Adapted by Dr. Vivian G. Baglien
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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.
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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.
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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
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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
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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
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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
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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
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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
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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
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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
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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
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MyPlate Protein group Vegetables
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 C continued
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MyPlate Fruit group Cup amounts are based on the child’s age, gender, and physical activity Sources of vitamin A and C
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Food Appeal Children eat more if food appeals to them Variety Texture
Flavor Color Food forms Temperature
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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
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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
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Serving Meals Licensing requirements determine how often and how much food must be provided Breakfast Snacks Lunch
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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.
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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
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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
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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
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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.
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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.
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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.
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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.
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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.
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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.
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