Presentation on theme: "Planning Nutritious Meals and Snacks Adapted by Dr. Vivian G. Baglien"— Presentation transcript:
1 Planning Nutritious Meals and Snacks Adapted by Dr. Vivian G. Baglien 12Planning Nutritious Meals and SnacksAdapted by Dr. Vivian G. Baglien
2 Key ConceptsTeaching children about nutrition can help children develop lifetime healthful eating habits.Meals served at the child care center should be appealing, healthful, and safe.
3 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.
4 Planning Nutritious Meals and Snacks Teaching children about nutrition is an important responsibility for teachersNutrition concepts integrated into curriculumProvide nutritious meals and snacksIntroduce healthful foodsInvolve children in meal activitiesProvide nutrition information to parents
5 NutritionNutrition is the science of food and how the body uses the foods taken inNutrients are the chemical substances in food that help build and maintain the bodyNutritional problemsMeeting special nutritional needsMyPlate
6 Nutritional ProblemsUndernutrition means not eating enough food to keep a healthful body weight and activity levelMalnutrition is lack of proper nutrients in the dietcontinued
7 Nutritional ProblemsOvereating is the intake of more food than is needed by the body to function properlyObesity is the major health problem caused by overeatingDiabetes is a condition in which the body cannot properly control the level of sugar in the blood
8 Meeting Special Nutritional Needs Special needs often caused by health conditionsPeople with diabetes do not produce insulin, the hormone that regulates blood sugar levelMany children need insulin injectionsEat healthful foods at regular intervals to control blood sugar levelscontinued
9 Meeting Special Nutritional Needs An allergy is the body’s negative reaction to a particular substance (environmental or food)Allergen is the offending substanceAnaphylactic shock is the most severe allergic reaction; needs immediate medical treatmentTalk to parents about their children’s special nutritional needs
10 MyPlateMyPlate is the USDA food guidance system with a set of online tools to help people plan nutritious diets to fit individual needsUse the following information as a guide to your planning your cookbook and nutritional needs of target age group.continued
11 MyPlateDairy group2 to 3 cups of milk or equivalent dairy products daily depending on the child’s age, gender, and physical activityBest source of calcium for building strong bonesProvides riboflavin, protein, and phosphorousFortified dairy products contain vitamins A and Dcontinued
12 MyPlateGrain groupDaily ounce-equivalents are based on the child’s age, gender, and physical activityMake half the grains whole grainsCarbohydrates, iron, and B vitamins are the chief nutrientsExamples: whole-grain or enriched breads, buns, tortillas, waffles, pasta, and crackerscontinued
13 MyPlate Protein group Vegetables Daily ounce-equivalents are based on the child’s age, gender, and physical activityThe most important nutrientGood sources of B vitamins, iron, and phosphorousVegetablesDaily cup amounts are based on the child’s age, gender, and physical activitySources of vitamin A and Ccontinued
14 MyPlateFruit groupCup amounts are based on the child’s age, gender, and physical activitySources of vitamin A and C
15 Food Appeal Children eat more if food appeals to them Variety Texture FlavorColorFood formsTemperature
16 Food PreferencesMost children have at least a few foods they strongly like and a few they strongly dislikeOften influenced by home lifeAccommodate food preferences unless they are unhealthful
17 Multicultural Experiences Children need to be exposed to healthful foods from various culturesIncluding foods from the children’s culture will help promote cultural identity and self-esteemFood from new cultures will help children learn to taste new dishes and respect cultural differences
18 Serving MealsLicensing requirements determine how often and how much food must be providedBreakfastSnacksLunch
19 BreakfastThe purpose of breakfast is to break the 10–14 hour overnight fastProvides energy for morning activitiesCACFP minimum recommendations are1 milk1 fruit, vegetable, or 100% juice1 grain source, such as bread or cerealOther protein- eggs, cheeses,meats.
20 Snacks Most children eat small amounts of food at one sitting Children may not be properly nourished by just eating three meals a dayServe mid-morning and mid-afternoon snacks
21 Lunch CACFP minimum lunch recommendations 1 milk2 vegetables, fruits, or 100% juice1 grain source; bread, cereal, pasta, or rice1 meat or protein food; cheese, egg, beans, peanut (or similar nut) butter, or yogurtDesserts should not be treated as a special part of the meal
22 Serving Safe Meals and Snacks Young children are still learning how to chew and swallowTo prevent choking, avoid serving foods that, if swallowed whole, could block windpipesMarshmallows, nuts, hard candies, gum, raisins, small raw fruits or vegetables, hotdogs, etc.
23 DiscussDescribe some nutritional problems that can result from a poor diet.
24 ReviewWhy 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 pressureThe most severe allergic reaction is calledAnaphylactic Shock
25 Glossaryallergen. 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.
26 Glossaryanaphylactic 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.
27 Glossaryinsulin. 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.
28 Glossarymalnutrition. 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.
29 GlossaryMyPlate. 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.
30 Glossarynutrition. 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.