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Provided Courtesy of Nutrition411.com
Day Care Nutrition
Review Date 5/13
K-0625
Why Is Nutrition
Important?
• Caregivers are essential to raising healthy
children
• 7 of 10 leading causes of death in the United
States are related to dietary intake
• Can you guess them?
Why Is Nutrition
Important? (cont’d)
Kids are dealing with:
• Obesity
• Food allergies
• Picky eating
• Overscheduling
• Environmental issues
• Clinical issues
Focus on Children’s
Health and Wellness,
NOT on Body Shape
or Size
Model Good Behavior
• Children imitate adults
• Set a good example by:
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Washing hands
Remaining pleasant
Trying foods
Staying positive
Keeping physically active
Having moderate amounts of sweets, salt, and
beverages other than water
What Do Toddlers Need?
About 1300 calories:
• 12 fluid ounces (fl oz) of milk
• Less than 100 calories from juice
• Three meals and two snacks:
 Kids should eat every 3 to 5 hours
 Snacks of carbohydrates combined with protein and/or
fat
• Water:
 Lack of water can cause fatigue
• Pleasure foods
Sample Menu (Academy
of Nutrition and Dietetics)
• Breakfast: ½ cup (C) cereal, ¼ C milk,
4 fl oz orange juice
• Lunch: ½ sandwich (1 slice of bread),
1 slice lunch meat/turkey, ½ apple
• Dinner: 2 ounces (oz) chicken or beef,
2 tablespoons (Tbsp) vegetables, ¼ C rice,
½ C milk
• Snack: ½ C milk or juice, 2 to 3 Tbsp fruit or
1 slice cheese or 6 oz yogurt
Daily Needs for Toddlers
• Fruits and vegetables (4 to 5 servings)
• Protein (2 servings):
 Beef, chicken, fish, tofu, etc
• Dairy (12 to 24 oz or fl oz):
 Yogurt, cheese, milk, etc
• Grains (4 servings):
 Bread, rice, pasta, etc
Caregiver 101
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Washing hands
Food safety
Portions
Allergies
Rules of the day care/philosophy of feeding
Sweets and treats
Washing Hands
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Warm water
Antibacterial soap
Full Happy Birthday song or Alphabet song  2
Between fingers, back of hands, to wrist
Antibacterial hand wash is not as good as soap
and water
Food Safety
• Food must reach proper temperatures
• If children are serving themselves, closely
monitor serving utensils
• Reheat leftovers only ONE time
• Practice FIFO (first in, first out), paying attention
to expiration dates—when in doubt, throw it out
• Do not touch the rim of cup, plate, or utensils
with hands—you can touch what does not touch
the lips
Portions
• Allow children to serve themselves, but
closely monitor the portions they take
• Set children up for success by providing
appropriate spoons, space between finger foods,
and child-sized plates and cups
• Expect children 2 to 5 years of age to eat
approximately one-third of an adult portion
Allergies
• Have strict rules in place for all foods that may
cause allergies
• Know the most common foods for allergies:
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Wheat
Eggs
Nuts
Dairy
Allergies (cont’d)
• Have a plan in place in case of an emergency:
 EpiPen® use
 911 protocol
 Notification of parents
• Practice emergencies
Rules/Philosophy
of Day Care
Sample philosophies:
• No seconds until everything is tasted
• Eat at designated times
• Eat only at the table
• Consume fresh fruits/vegetables with each meal
or snack
Everyone must enforce the philosophy!
Sweets and Treats
Sample philosophies:
• Use food for pleasure and celebrations, if
appropriate
• Do not use food/treats as rewards
• Implement and follow established role of food
for celebrations
• Discuss role of food with children and their
families
• Respect food allergies during celebrations
• Consider monthly recognition of birthdays
Physical Activity
• Balance good nutrition with physical activity
• Remember children never sit still for long:
 Limit quiet play or balance it with active/vigorous
time
• Encourage interactive activity
References
About school meals: FAQs. US Dept of Agriculture, Food and
Nutrition Service Web site.
http://www.fns.usda.gov/cnd/About/faqs.htm. Updated January 29,
2013. Accessed May 7, 2013.
Funk J. Child care home: food and nutrition. National Network for
Child Care Web site. http://www.nncc.org/Nutrition/cch.food.html.
Accessed May 7, 2013.
US Dept of Agriculture. Appendix A: methodology used in
determining the nutrient content of meals and snacks offered and
consumed.
http://www.fns.usda.gov/Ora/menu/Published/CNP/FILES/ChldCare
Vol2Part3.pdf. Published September 1, 2006. Accessed May 7, 2013.