Transcript Chapter 7

Chapter Seven
Menu Planning
7-1
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Healthful Menu Planning
Menu planning is made simpler by using a four-phase
approach:
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7-2
Phase 1: Understand child nutrition and food program
requirements.
Phase 2: Establish broad program nutrition goals.
Phase 3: Write menus using a step-by-step approach.
Phase 4: Adapt menus to support special dietary needs or food
preferences.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Identifying the Teacher’s Role
7-3
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Understand healthful menu planning.
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Reinforce healthful eating practices.
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Use resources and nutritional guidelines
provided by funded menu planning systems.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Helpful Resources for Teachers
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7-4
The federal government’s MyPyramid
Dietary Guidelines for Americans
State licensing guidelines for food preparation and service
Child Adult Care Food Program (CACFP) guidelines
The Special Supplemental Nutrition Program for Women, Infants
and Children Works Resource System
Head Start Performance Standards for Nutrition
The National Association for the Education of Young Children Health
Standards 5A and 5B
Registered dietitians
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Promoting Fruits and Vegetables
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7-5
Serve fruits and vegetables with appealing flavors,
textures, and smells.
Serve foods that are visually appealing.
Offer various forms of fruits and vegetables.
Plan menu items into which shredded or pureed
vegetables or fruits can be added.
Serve foods using different methods of preparation.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Promoting Fruits and Vegetables
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7-6
Select menu items that combine vegetables or fruits.
Introduce a new fruit or vegetable frequently and serve
with regular foods (it can take 15-20 exposures before
new food is accepted by children).
Use classroom cooking activities to promote new fruits
and vegetables.
Add dips to encourage trying new fruits and vegetables.
Follow the USDA Food and Nutrition Service
suggestions.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Understanding Whole Grains
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7-7
Whole grains – foods contain all parts of the grain kernel
including the bran, endosperm, and germ, even after the grain
is milled.
– Rich in essential vitamins, minerals, and fiber
– Contain high levels of antioxidants (look for “100% whole
grain”)
Refined grains - the bran and germ removed in milling process.
– Reduced fiber and nutrient content (examples: white bread,
pasta, and white rice)
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Choosing Whole Grain Foods
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7-8
Brown rice
Wheat (bulgar, cracked wheat, wheat berries, and
whole wheat flour)
Oats and oatmeal
Corn including whole cornmeal and popcorn
Barley
Quinoa
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Choosing Whole Foods
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7-9
Serve whole grain breads – At least half of all grains consumed
by children should be whole grains.
Serve side dishes that are whole grains
Serve fresh fruit
Serve fresh or plain frozen vegetables
Serve turkey burger
Serve homemade soups with added barley or brown rice
Plan whole-grain cereals for breakfast or snacks
Serve dried beans or peas once a week
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Avoid Harmful Fats
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7-10
Switch to skim or 1% milk when children reach age 2
Offer low-fat dairy products
Use more heart-healthy oils
Avoid trans fatty acids found in margarines,
shortenings, crackers, cookies, pies, chips, fries
Serve heart-healthy fish (tuna, salmon, sardines)
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Supporting Sustainability
Sustainable practices are those that meet current
needs without compromising the ability of future
generations to meet their needs.
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7-11
Use locally grown produce
Select environmentally responsible products
Recycle
Plant school gardens
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Income Sources for Menus
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7-12
Family fees for care and education
Child care subsidies for eligible, low-income children
CACFP reimbursements for meal service
Public school district funding
Grants
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
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Managing Foods Sent from Home
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7-13
Commercially prepared foods are recommended
when sharing with the group
Encourage whole fruits
Consider allergies
Consider preparation and storage practices
Provide families a list of recommended foods
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
What if…
A parent arrives at school with a plate full of
homemade cupcakes to celebrate a child’s
birthday?
How would you respond?
7-14
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Symptoms of an Immediate Food Allergy
Immediate reactions within minutes or up to 2 hours.
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7-15
Hives
Rash
Swelling of the mouth, throat
Red, tearing eyes
Wheezing
Difficulty breathing
Vomiting
Diarrhea
Anaphylaxis
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Delayed Food Allergy Reaction
7-16
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Occur within 2 hours up to about 48 hours
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Contact dermatitis is a rash that occurs when an
allergen comes in contact with the skin.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Meal planning for Children with
Type 1 Diabetes
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7-17
Learn the carbohydrate content of foods
Ensure regular mealtimes
Review foods planned for special events
Plan appropriate foods for meals away from the program
Develop strategies if child refuses to eat
Obtain training and guidance on what foods to feed or
medication to administer if the child’s blood sugar levels goes
too low
Make provisions in case the teacher is absent
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Meal Planning for Children Who are
Overweight or Obese
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7-18
Limit the intake of sugar-sweetened beverages
Encourage the intake of sufficient fruits and vegetables
Eat breakfast daily
Provide appropriate portion sizes
Serve low-fat entrees; lean skinless meat, fish, or poultry
Select fresh fruit
Use low-fat condiments
Serve skim or 1% milk to children age two and older
Offer whole foods and whole-grain foods high in fiber content
Serve salad with meals
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Concerns for Children with Special Health
and Development Needs
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7-19
Requirements for calories to maintain appropriate
rates of growth
Oral-motor problems, developmental delay of
feeding skills
Increased risk for obesity due to poor muscle tone or
decreased physical activity
Drugs prescribed for special health needs may
interfere with nutrient absorption or appetite
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Menu Planning for Vegetarian Diets
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7-20
Select vegetarian protein products that are fortified
with calcium, iron, vitamin D, zinc, and B12
Serve calcium and Vitamin D fortified soy milk (whole
soy milk for children under age 2)
Use meat substitutes
Avoid gelatin products made from pork such as
marshmallows, gummy candies, and gelatin desserts
Plan healthful vegetarian snacks
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Support Cultural Sensitivity
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7-21
Plan menus that include culturally diverse food options
Offer culturally relevant classroom cooking activities
Offer opportunities for parents to learn about healthful ethnic
cooking
Provide information in various home languages
Read children’s books on eating and nutrition that reflect
culturally diverse settings
Conduct field trips to culturally diverse food establishments
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
What if…
Children in your class notice another child is
being served a special diet?
How would you respond to their questions?
7-22
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.