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Nutrition in the CACFP. Health of Wisconsin’s Children 24% high school students are overweight or obese 19% of 8-9 year olds are overweight or obese 29.9%

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Presentation on theme: "Nutrition in the CACFP. Health of Wisconsin’s Children 24% high school students are overweight or obese 19% of 8-9 year olds are overweight or obese 29.9%"— Presentation transcript:

1 Nutrition in the CACFP

2 Health of Wisconsin’s Children 24% high school students are overweight or obese 19% of 8-9 year olds are overweight or obese 29.9% of children ages 2-4 are overweight or obese 2

3 WHAT IS NUTRITION? 3

4 What is Nutrition? Role of food in the maintenance of good health Food at work in the body Proper nutrition can prevent overweight and obesity, and medical problems associated with overweight and obesity Good nutrition helps children grow to their full potential 4

5 What is Nutrition? Nutrition is a BALANCE of carbohydrates, protein, fat, vitamins, minerals and water UNBALANCED nutrition can lead to obesity and other adverse health effects

6 Supply energy in the form of glucose Body’s most important and readily available energy source Brain’s preferred energy source Children need carbohydrates for energy and help with growth and development Sources of carbohydrates Grains (preferably whole grains) Fruits and Vegetables Milk 6

7 Simple sugars are also carbohydrates Cakes, cookies, sugary cereals, doughnuts, candy These items are high in calories and low in valuable nutrients Too much of these are linked to obesity Limit foods that contain simple sugars Excess simple sugar consumption may result in storing it in your body as fat (UNBALANCED) 7

8 8 “One serving provides you with your minimum yearly requirement of sugar.”

9 Fiber –Non-digestible carbohydrate –Filling and therefore discourages overeating –Best sources are whole grain breads & cereals Whole Grains –Contain fiber, B vitamins, iron, magnesium –It is recommended that whole grain products are served a minimum 3 times per week –(White flour is made from the endosperm) 9

10 Building new tissues, forming new cells, cell repair and oxygen transport Body can also use as a source of energy Sources of protein: Meat Dairy products Legumes Peanut butter 10

11 Protects vital organs in the body Develop brain structure and nerve tissue Very important for infants and toddlers up to age 2 Production of hormones and maintaining skin Aids in absorption of fat-soluble vitamins (A,D,E,K) Children need fat for normal body development Excess fat in a diet can lead to weight gain (UNBALANCED) 11

12 Help your body use carbohydrates, proteins and fats Promote growth, cell reproduction and health Support immune system Two types –Fat-Soluble –Water-Soluble 12

13 A, D, E, and K Stored in the body (fat cells) Children’s diets are often low in vitamin A –Serve foods high in vitamin A 2-3 times/week C and the B vitamins Need to be consumed daily because they are not stored in the body Fat-Soluble Water-Soluble 13

14 Calcium, potassium, magnesium and iron Needed for growth of teeth and bones, muscle contraction, nerve reaction, blood clotting Iron –Needed to make hemoglobin, the oxygen carrying component of red blood cells (RBC). Without iron, the body cannot make RBC and cannot get oxygen to tissues and organs This leads to learning and behavior problems and iron deficiency anemia 14

15 Infants and children especially need iron because they are in a growing stage It is a CACFP requirement that infants consume iron-fortified cereal until age 1, in addition to breast milk and/or iron-fortified infant formula Good sources of iron: Meat, enriched grains, leafy green vegetables TIP: Serve iron-rich foods with foods containing vitamin C (tomatoes, broccoli, oranges and strawberries) to improve the body’s absorption of iron 15

16 Carries nutrients and oxygen throughout body Removes waste products Regulates body temperature Maintains blood volume Children get busy playing and forget to drink water so offer water to children throughout the day 16

17 It Is The Responsibility of Child Care Facility to Provide Nutritionally Adequate Healthful Food Why? Preschool aged children consume 50-75% of their recommended daily allowance (RDA) in a child care setting In an eating environment, young children are influenced by adults 17

18 Serve a variety of meals packed with nutrients Caregivers decide what foods to serve, children decide what they want to eat and how much Only the child knows how hungry they are or if they like a particular food Children need to experience a food times before they decide if they like it Kids are slow to accept new tastes and textures What do you need to do? 18


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