© 2007 by Thomson Delmar Learning Chapter 6: Basic Nutrition in Early Childhood Education Environments

© 2007 by Thomson Delmar Learning Nutrition Policies Need for policies –Centers are doing a poor job of providing nutrition Inadequate calories, calcium, iron, folate, vitamin E, zinc Too much fat 90% of CACFP centers studies fell short of meeting needs Low degree of staff knowledge has a direct effect on nutrition

© 2007 by Thomson Delmar Learning Nutrition Policies (continued) –13 million children in child care get a significant part of their weekday nutrition from there For children in care all day, 2 of 3 meals are eaten in care –Parents should consider nutritional program of a center when choosing child care

© 2007 by Thomson Delmar Learning Nutrition Policies (continued) Major goals for nutrition policies –Maximize nutritional status –Minimize nutritional risk –Use nutritional education as a tool –Recognize importance of nutritional guidelines –Practice cultural competence –Develop partnerships with families to provide a caring community

© 2007 by Thomson Delmar Learning Nutrition Policies Needed Nutritional guidelines Basic micronutrients Basic macronutrients Implications for teachers

© 2007 by Thomson Delmar Learning Understanding Nutritional Guidelines Build a healthy base –Aim for fitness Aim for a healthy weight Be physically active for 60 minutes per day Dietary Guidelines for Americans

© 2007 by Thomson Delmar Learning Understanding Nutritional Guidelines (continued) Build a healthy base –Meet recommended intakes within energy needs by adopting a balanced eating pattern, such as the USDA MyPyramid Food Guidance System –Consume a variety of nutrient-dense foods and beverages within and among the basic food groups while choosing foods that limit the intake of saturated and trans fats, cholesterol, salt, and added sugars –Consume a sufficient amount of fruits and vegetables while staying within energy needs –Children 2 to 8 years should consume 2 cups per day of fat- free or low-fat milk or equivalent milk products –Keep foods safe to eat

© 2007 by Thomson Delmar Learning Understanding Nutritional Guidelines (continued) Dietary guidelines for Americans –Choose sensibly –Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups (dark green, orange, legumes, starchy vegetables, and other vegetables) several times a week –Consume whole-grain products often; at least half the grains should be whole grains –Keep total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils –When selecting sources of protein, make choices that are lean, low-fat, or fat-free –Choose fiber-rich fruits, vegetables, and whole grains often

© 2007 by Thomson Delmar Learning MyPyramid Food Guidance System Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products It focuses on lower-fat or lean meats, poultry, fish and includes beans, eggs, and nuts as acceptable sources of protein Recommendations of the system are inter- related and head the individual toward an increased intake of dietary fiber, vitamins and minerals, and other essential nutrients

© 2007 by Thomson Delmar Learning MyPyramid Food Guidance System (continued) The system is divided into two levels: –Individualized daily food intake recommendations –Information to help individuals make better food choices Variety, proportionality, moderation, and activity are the focus

© 2007 by Thomson Delmar Learning MyPyramid Food Guidance System (continued) Focus is on –grains –vegetables –fruits –milk and milk products –meat and beans minor focus on oils no focus on cutting down on sugars

© 2007 by Thomson Delmar Learning MyPyramid Food Guidance System (continued)

© 2007 by Thomson Delmar Learning U.S. Daily Reference Intake (DRI) –Food label (see next slide [Figure 6-8]) Calories, fat, cholesterol, carbohydrates, protein, vitamin A, vitamin B, vitamin C, calcium, and iron are listed Trans fats added in 2006 Healthy People 2010 Child and adult care food program

© 2007 by Thomson Delmar Learning

 Reality Check—How Is America Eating: Do We Fulfill Our Nutritional Needs? We are eating a lot more fat today than 100 years ago –Cholesterol levels of foods lower –Less from animal sources –Consumption of meat up –Consumption of beef down –Eating more fat in snacks, and the like

© 2007 by Thomson Delmar Learning  Reality Check—How Is America Eating: Do We Fulfill Our Nutritional Needs? (continued) We are eating more grains than we have for a number of years But we are still eating less grains than 100 years ago The grain items we are eating have highly processed flours, rice, and pastas or have added sugar

© 2007 by Thomson Delmar Learning  Reality Check—How Is America Eating: Do We Fulfill Our Nutritional Needs? (continued) Bran and germ have been removed from processed foods Healthy Eating Index found that the mean score was about 64%, which means 36% of us are not meeting our dietary needs Quality of children’s diets was only 9% poor, while 72% of diets were needing improvement, but 19% of children’s diets were good

© 2007 by Thomson Delmar Learning Basic Macronutrients Energy nutrients provide calories fats—9 grams proteins and carbohydrates—4 grams –include carbohydrates fats proteins

© 2007 by Thomson Delmar Learning Basic Macronutrients (continued) Macronutrients are needed –to maintain life –for growth –to regulate the body –to perform voluntary activities

© 2007 by Thomson Delmar Learning Basic Macronutrients (continued) Carbohydrates –First source of energy for the body –Major source of energy for central nervous system –Provide glucose to liver to store for energy –Found in Level One and Level Two foods –Diet should consist of 58% carbohydrates –Too little causes body to use up fat and protein

© 2007 by Thomson Delmar Learning Basic Macronutrients (continued) Fats –Second source of energy –Supplies essential fatty acids for child’s growth –Cushions organs, maintains body temperature, promotes healthy skin, helps carry fat-soluble vitamins and regulates cholesterol metabolism –Diet should consist of 25% to 35% fats

© 2007 by Thomson Delmar Learning Basic Macronutrients (continued) Types of fats –Saturated  raises cholesterol  found in animal fats –Monounsaturated  is neutral  found in olives, peanuts, nuts, and avocados –Polyunsaturated  lowers cholesterol  found in plants and plant oils –RDA recommends 10% from each category Adequate fat is necessary Trans fats –occur when vegetable oils are saturated as a result of the heat and hydrogenation in order to process these oils into margarine or shortening –sources of trans fats baked goods snack foods also found in some animal fat

© 2007 by Thomson Delmar Learning Basic Macronutrients (continued) Protein –third source of energy –major building block in our bodies, found in every cell –build new cells, aids in repairing damaged tissue, forms enzymes for digestion, and provides hormones and antibodies that help resist infection

© 2007 by Thomson Delmar Learning Basic Macronutrients (continued) Protein (continued) –Made of amino acids 9 are essential Complete proteins have all 9 Complete proteins come from animal sources Incomplete proteins have some but not all 9 essential amino acids Foods must be combined properly to provide complete protein

© 2007 by Thomson Delmar Learning Basic Micronutrients Helper nutrients (micronutrients) –vitamins –minerals –water

© 2007 by Thomson Delmar Learning Basic Micronutrients (continued) Vitamins  assist energy nutrients and aid in metabolism –fat soluble vitamin A, vitamin D, vitamin E, vitamin K –water soluble vitamin B and vitamin C

© 2007 by Thomson Delmar Learning Basic Micronutrients: Fat-Soluble Vitamins –Vitamin A Promotes growth; good vision, bones, and skin; and helps heal wounds Sources are yellow, orange, and green fruits and vegetables Considered an antioxidant –Vitamin D Needed to help calcium make strong bones and teeth Produced naturally in the skin Sources are sunshine and is added to milk; found in fatty fish, liver, eggs, and butter

© 2007 by Thomson Delmar Learning Basic Micronutrients: Fat-Soluble Vitamins (continued) –Vitamin E Helps preserve cell tissues Protects red blood cells and lungs Is an antioxidant Sources are whole grains, vegetable oils –Vitamin K Needed for normal blood clotting Sources are dark green leafy vegetables and whole grains

© 2007 by Thomson Delmar Learning Basic Micronutrients: Water-Soluble Vitamins –Vitamin B Thiamin  essential for carbohydrate metabolism and functioning of nervous system Niacin  essential for carbohydrate metabolism, fat synthesis, and tissue respiration –Insufficient niacin can lead to pellagra or the Four Ds: dermatitis, diarrhea, dementia, and death

© 2007 by Thomson Delmar Learning Basic Micronutrients: Water-Soluble Vitamins (continued) – Vitamin B (continued) Riboflavin  essential for carbohydrate, fat, and protein metabolism; promotes healthy skin, eyes, and clear vision Folic acid  required for normal growth, prevents anemia, and is important in reproduction Overall sources are grains, green leafy vegetables, meats, nuts, and milk products

© 2007 by Thomson Delmar Learning Basic Micronutrients: Water-Soluble Vitamins (continued) –Vitamin C Is an antioxidant Helps fight disease and protect against free radicals Assists with formation and maintenance of collagen Helps to heal wounds and maintain healthy blood vessels Stimulates immune system to prevent infection Sources are citrus fruits, cabbage, kale, broccoli, bell peppers, black currants, and turnip greens

© 2007 by Thomson Delmar Learning Basic Micronutrients: Minerals Help metabolism and regulate body fluids –Calcium  present in all bones and teeth Regulates body systems, promotes nerve transmission, and functions in muscle contraction Major source is milk and milk products

© 2007 by Thomson Delmar Learning Basic Micronutrients: Minerals (continued) –Phosphorus  present in all bones and teeth Transports fat and provides enzymes for energy metabolism Sources are milk products, meat, poultry, fish, and whole grains

© 2007 by Thomson Delmar Learning Basic Micronutrients: Minerals (continued) –Iron  combines with protein to form red blood cells and carry oxygen Helps immune system resist infection and enzymes to release energy to body Sources are milk, meat, leafy green vegetables, and whole grains

© 2007 by Thomson Delmar Learning Basic Micronutrients: Minerals (continued) –Sodium  important for fluid balance in body Contributes to nerve stimulation and muscle contraction Sources are salt, baking soda, celery, milk, eggs, poultry, and fish

© 2007 by Thomson Delmar Learning Basic Micronutrients: Minerals (continued) –Magnesium  present in bones and teeth Transmits nerve impulses, aids enzymes for energy metabolism, and helps muscle contraction Sources are milk, meat, green leafy vegetables, whole grains, and legumes

© 2007 by Thomson Delmar Learning Basic Micronutrients: Minerals (continued) –Potassium  important for protein and carbohydrate metabolism Helps in water balance and transmits nerve impulses Sources are vegetables, fruit juices, and fruits, especially bananas and tomatoes

© 2007 by Thomson Delmar Learning Basic Micronutrients: Minerals (continued) –Fluoride  promotes strength of bone and teeth structure Prevents tooth decay Sources are fish and fluoridated water Fluoride controversy

© 2007 by Thomson Delmar Learning Basic Micronutrients: Water Necessary to sustain life –70% of human body is water –Needed for metabolic activity within cells, transportation of nutrients and waste products

© 2007 by Thomson Delmar Learning Basic Micronutrients: Water (continued) –Water loss in body due to urination and evaporation Dehydration can be a major problem to infants and young children New Orleans example of how water is important –Sources are most foods found in nature and water Fruits and vegetables are major source

© 2007 by Thomson Delmar Learning Implications for Teachers Education For Families Role Modeling Cultural Competence Supervision