3-1 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Chapter Three Foundations of Optimal Nutrition

3-2 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Identifying Optimal Nutrition Eating foods that provide the best possible nourishment for children Eating foods that protect against disease Eating the right combination of energy – or calorie-providing nutrients to grow adequately

3-3 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Challenges to Nutrition Disappearing family meals – Children eat more vegetables, fruits, whole grains, and calcium rich foods when meals are prepared at home. Eating away from home – Children consume larger portions, fewer fruits vegetables and milk, more sodium and fat, more soft drinks. Using convenience foods – Prepackaged and frozen foods high in fat, sugar, and sodium contents; may lose a portion of their nutritive properties during processing.

3-4 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Wellness Opportunities Sustainable food – Locally grown – Pesticide- and hormone- free Interest in Wellness in Schools – Healthful food at school – Healthful competitive foods

3-5 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador What if… A parent tells you that their family eats only organic food and requests a “natural foods” diet for their child? How would you respond?

3-6 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Understanding Malnutrition Undernutrition – Children do not get enough calories, protein, or other nutrients. Overnutrition – Too many calories are consumed.

3-7 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Recognizing Undernutrition Insufficient calorie intake – Some infants and children do not consume sufficient calories to grow properly. – Failure to thrive Iron-deficiency anemia – Lack of iron in the diet Rickets – A nutritional deficiency caused by lack of vitamin D. Causes bones to form improperly.

3-8 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Signs of Iron Deficiency Sleepiness Irritability Difficulty concentrating Difficulty maintaining body temperature Brittle nails Sore tongue Poor school performance Less able to fight off infections

3-9 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Recognizing Overnutrition A form of malnutrition caused by an imbalance of calories consumed versus calories needed for growth and activity. Obesity – Can cause sleep disturbances, asthma, orthopedic problems, emotional problems, and can negatively impact health and longevity.

3-10 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Addressing Obesity in the Classroom Support wellness Offer nutritious meals Provide time and space for physical activity Teach children about nutrition Invite parents to promote wellness at home and share in activities at school Be a good wellness role model

3-11 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Dietary Reference Intakes Established by the National Academy of Sciences Provide reference values that specify the amount of nutrients needed in people’s diets. Form the basis for all diet recommendations made by health and government authorities.

3-12 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Evaluating Daily Values and Food Labels Daily values establish a standard for measuring the contribution of a food item or supplement to the diet. Food labels include: – Portion sizes – Nutrient composition of the food – Specific vitamin and mineral content – Nutrients – Ingredients – Warnings – Nutrition claims – Health claims

3-13 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Reading Food Labels Make decisions about the nutritional contribution of different foods. Ensure children get foods rich in healthful vitamins, minerals, and fiber. Select foods low in saturated fats, trans fats, and cholesterol (if over age 2). Select appropriate foods for children with special needs.

3-14 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Using the Dietary Guidelines and the Dietary Reference Intakes Menu planning Implementing good nutrition and health education activities and lessons Developing parent education programs Selecting topics for newsletters, posters, and bulletin board displays Making healthy decisions about what to eat and how to plan a healthy lifestyle

3-15 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Using MyPyramid According to the USDA, the MyPyramid guidance system encourage adults and children to: Make informed selections from each food group Balance food and physical activity Select foods that are high in nutrients in relation to the calorie content Stay within calorie requirements

3-16 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador Promoting Learning for All Cultures Teachers must be responsive to cultural influences on children’s diets as the US population becomes increasingly multicultural. Strategies to help English language learners include the following: – Provide hands-on activities – Use a range of foods to reflect different cultures – Use visuals whenever presenting verbal messages – Invite parents and families to promote their culture – Plan field trips to explore different cultural foods

3-17 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador What if… A parent from another culture expressed concern that there were not enough menu items that appealed to her child? How would you respond?