Transcript PowerPoints - Delmar

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
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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
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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
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Nutrition Policies Needed
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Nutritional guidelines
Basic micronutrients
Basic macronutrients
Implications for teachers
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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
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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 fatfree or low-fat milk or equivalent milk products
– Keep foods safe to eat
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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
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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 interrelated and head the individual toward an
increased intake of dietary fiber, vitamins and
minerals, and other essential nutrients
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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
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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
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MyPyramid Food Guidance
System (continued)
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• 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
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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
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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
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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
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Basic Macronutrients
• Energy nutrients provide calories
• fats—9 grams
• proteins and carbohydrates—4 grams
– include
• carbohydrates
• fats
• proteins
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Basic Macronutrients (continued)
• Macronutrients are needed
– to maintain life
– for growth
– to regulate the body
– to perform voluntary activities
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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
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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
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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
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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
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Basic Micronutrients
• Helper nutrients (micronutrients)
– vitamins
– minerals
– water
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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
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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
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Basic Micronutrients:
Fat-Soluble Vitamins (continued)
– Vitamin E
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Basic Micronutrients: Minerals
(continued)
– Fluoride  promotes strength of bone and
teeth structure
• Prevents tooth decay
• Sources are fish and fluoridated water
• Fluoride controversy
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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
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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
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Implications for Teachers
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Education
For Families
Role Modeling
Cultural Competence
Supervision
© 2007 by Thomson Delmar Learning