planning nutritious meals and snacks adapted by dr. vivian g. baglien

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.


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.


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


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


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


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


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


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


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


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


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


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


MyPlate

Fruit group Cup amounts are

based on the child’s age, gender, and physical activity

Sources of vitamin A and C


Food Appeal

Children eat more if food appeals to them Variety Texture Flavor Color Food forms Temperature


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


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


Serving Meals

Licensing requirements determine how often and how much food must be provided Breakfast Snacks Lunch


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.


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


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


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.


Discuss

Describe some nutritional problems that can result from a poor diet.


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


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.


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.


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.


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.


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.


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.

planning nutritious meals and snacks adapted by dr. vivian g. baglien

Documents

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