Transcript Healthy Me! Presentation

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Institute of Child Nutrition  theicn.org  800-321-3054
Purpose
To learn how to implement healthful nutrition and
physical activity best practices that promote
healthy growth and development in preschoolers
(ages 2-5).
Agenda
•
Introduction
•
Section 1: Overview of Best Practices
•
Section 2: Building a Healthy Plate
•
Section 3: Creating a Safe Mealtime Environment
•
Section 4: Creating an Active Play Environment
•
Section 5: Using Best Practices Resource Cards
•
Section 6: Developing Wellness Policies
Introductions – BINGO Activity
•
Move around and introduce yourself to others
in the class.
•
As you find people who fit descriptions on the
BINGO sheet, write their names in the squares.
•
When you have five across or five down, call
out BINGO!
Section 1:
Overview of Best Practices for
Nutrition and Wellness
HEALTHY ME! THE PRESCHOOLERS’ GUIDE TO NUTRITION AND WELLNESS
Section 1 Objectives
•
Define best practice.
•
Describe why best practices are important
to implement in the child care setting.
What are Best Practices?
Standards of practice that provide superior results
as compared to other techniques or methods.
Why Child Care Programs?
•
Over 12.5 million children under the age of five
are in licensed child care.
•
Preschoolers spend an average of 33 hours
per week in child care.
•
Children may consume 50% - 75% of daily food
needs while in child care.
•
Preschool years are important to establishing
healthy behaviors.
Overweight/Obesity in Preschoolers
•
27% of children ages 2-5 years are
overweight or obese.
•
1 in 3 low-income preschoolers are
overweight or obese.
•
Children who are overweight between ages
2-5 years are 5 times more likely to be
overweight at 12 years of age.
What is Obesity?
•
Body Mass Index (BMI) is the standard
measurement of overweight and obesity.
•
Children:
o
o
Overweight = BMI 85th to 95th percentile
Obesity = BMI over 95th percentile
Health Risks of Obesity
•
Heart disease
Total cholesterol
Serum triglycerides
Blood pressure
•
•
•
•
Type 2 diabetes
Musculoskeletal problems
Breathing problems
Shortened life expectancy
Childhood Obesity Task Force
“Early childhood settings, including both
child care centers and informal care,
present a tremendous opportunity to
prevent obesity by making an impact at
a pivotal phase in children’s lives.”
- A Report to the President from the Childhood Obesity Task Force.
www.healthykidshealthyfutures.org
National Policy Changes
•
Publication of Healthy Hunger-Free Kids Act
•
Release of CACFP Aligning Dietary Guidance for All
•
Release of the latest Dietary Guidelines for
Americans and the new MyPlate food icon
Sources of Best Practices
•
Caring for Our Children
•
National Association of Sport and Physical
Education
Nutrition and Wellness Tips for Young Children
•
Designed to help providers create healthier environments.
•
Series of tip sheets:
o
Ideas for meal planning, shopping,
and food preparation.
o
Ways to serve foods safely.
o
Suggestions for active play.
o
Activities for hands‐on learning.
o
Success stories from providers.
o
Links to additional resources.
http://teamnutrition.usda.gov/Resources/nutritionandwellness.html
Other Components
•
Best Practices Resource Cards
•
Supplemental Best Practices Fact Sheets
o
Includes activities for children
•
Instructor Scripts
•
Parent Fact Sheets
Why are Best Practices Important?
•
Every child deserves a chance to develop
healthy habits in their earliest years.
•
YOU are the leaders to help children grow
up healthy – the healthy habits you nurture
will last a lifetime!
Section 2:
Best Practices for Building
a Healthy Plate
HEALTHY ME! THE PRESCHOOLERS’ GUIDE TO NUTRITION AND WELLNESS
Section 2 Objectives
•
Describe at least three best practices for
nutrition in the child care setting.
•
Describe at least two strategies for
implementing each best practice.
Current CACFP Meal Components
•
Milk (fluid)
•
Fruits
o Meat (e.g., chicken, turkey, fish)
•
Vegetables
o Eggs
Breads & grains
o Cheese
•
o
Rice
o
Bread
•
Meats & meat alternates
o Beans
o Yogurt
o Nuts and
nut butters
Background
•
Current Child and Adult Care Food
Program (CACFP) guidelines for meal
patterns and serving sizes are based on
nutrition information from 1989.
•
New recommendations in 2010 to align
CACFP with Dietary Guidelines.
Best Practices for Healthy Eating
•
Types of foods within food group.
o
•
Variety within food group.
o
•
E.g., colors of fruits and vegetables
How foods are prepared.
o
•
E.g., whole grains vs. refined grains; low-fat dairy vs. full-fat dairy
E.g., baked, fried, etc.
How much and how often.
Fruits
•
Serve fresh, frozen, or canned (in juice, not syrup)
fruit at least two times per day or more.
Tips for Serving Fruits
•
Serve a variety of colors.
•
Make fruit fun and easy to eat.
•
Have taste tests.
•
Cook together.
•
Gardening.
•
Be a good role model.
Vegetables
•
Serve fresh, frozen, or canned vegetables at
least two times per day or more.
•
Serve vegetables that are a variety of colors
(dark green, red, orange, deep yellow)
every day.
Tips for Serving Vegetables
•
Add color and texture.
•
Make vegetables fun and easy to eat.
•
Cook together.
•
Have taste tests.
•
Be a good role model.
Dry Beans and Peas
•
Serve dry beans and peas at least one time per
week or more as a protein or a vegetable.
Tips for Serving Dry Beans and Peas
•
Try a new bean or pea each week for variety.
•
Add to favorite foods.
•
Make it fun.
•
Have a taste test.
•
Cook together.
Protein
•
Serve lean protein sources with minimal or no added fat,
sugars, and salt. Lean protein sources include
o
Lean meat (beef, veal, and/or pork)
o
Skinless poultry (chicken, turkey)
o
Fish
o
Cooked beans and peas (legumes)
o
Nuts and seeds, nut and seed butters
o
Eggs
o
Fat-free or low-fat yogurt
o
Low-fat cheeses
Tips for Serving Protein
•
Make food fun.
•
Give foods creative names.
Whole Grains
•
Serve whole grains for at least
half of all grains served.
Don’t Be Misled!
•
Wheat flour and wheat bread are not
whole grains.
•
Look for the word “whole”.
o
Whole corn, whole oat flour, whole rye flour
•
Look for the words “berries” or “groats”.
•
Other whole grains include rolled oats,
oatmeal, brown rice, and wild rice.
Activity: Bread Ingredient Labels
Circle yes if the bread is whole grain
and no if it is not.
Tips for Serving Whole Grains
•
Mix it up.
•
Have a taste test.
•
Be a good role model.
BRAN
The fiber-rich outer layer that
protects the seed and contains
B vitamins and trace minerals
ENDOSPERM
The middle layer that contains
carbohydrates and proteins
GERM
The small, nutrient-rich core that
contains antioxidants, vitamin E,
B vitamins and healthy fats
Milk
•
Serve only unflavored low-fat (1%) or
unflavored fat-free (skim) milk to
preschoolers ages 2 ‒ 5 years of age.
(Requirement in CACFP)
Tips for Serving Milk
•
Offer fat-free or low-fat milk at every meal.
•
Offer fat-free or low-fat lactose-reduced or lactose-free
milk to children who are lactose-intolerant.
•
Serve a pre-approved, nutritionally equivalent nondairy
milk, like soymilk, to children with milk protein allergies or
if a parent requests a milk substitution.
•
A Medical Statement from a licensed physician is
needed for a non-nutritionally equivalent milk product.
Water
•
Provide drinking water that is clearly visible and
available for self-serve to children at all times,
indoors and outdoors.
Tips for Serving Water
•
Let children pour water into pitchers or cups.
•
Be a good role model.
•
Water helps rinse food from teeth and reduce
acid in the mouth.
Sodium
•
Limit serving salty foods and snacks (such
as chips and crackers) to less than one
time per week or never.
Tips for Preparing and Serving Foods With Less Sodium
•
Look for “reduced sodium”,
“low sodium”, “no salt added”.
•
Avoid highly processed meats
and snack foods.
•
Experiment with herbs and spices.
Fat
•
Limit serving fried or pre-fried foods (such as French
fries, fish sticks, tater tots, and hash browns) to less
than one time per month or never.
•
Never serve foods with hydrogenated or partially
hydrogenated oils (trans fats).
What are Trans Fats?
•
Produced when oils are hydrogenated or
partially hydrogenated;
o
Process used to turn oil to a solid fat.
•
Must be labeled if 0.5 grams or more.
•
Look for words “shortening”,
“hydrogenated oil”, or “partially
hydrogenated oil.”
Tips for Preparing and Serving Foods With Less Fat
•
Make substitutions for fried, pre-fried, and
highly processed foods high in fat and sugar.
•
Alter recipes to reduce fat.
•
Trim visible fat.
•
Experiment with herbs and spices.
Added Sugar
•
Limit serving high-sugar foods
(such as cookies, cakes,
doughnuts, muffins, ice cream,
and pudding) to less than one
time per week or never.
•
Serve cereals that contain 6 grams
of sugar per serving or less.
Tips for Preparing and Serving Foods With Less Added Sugar
•
Make substitutions for foods with a high sugar content.
•
Read labels.
•
Limit or eliminate fruit juice.
o4
•
oz. per day (between home and child care setting)
Serve water instead of sugary drinks.
Activity: Label Reading
Read the Nutrition Facts
label to find foods that
reflect best practices.
Activity: Menu Analysis
Change items in the menu to reflect
best practices.
Healthy Mealtime Environment
•
Serve meals to preschoolers family-style and allow children to
serve themselves.
•
Provide appropriate child-sized tables and chairs when
serving meals and snacks.
•
Provide appropriate child-sized plates, spoons, and serving
bowls and utensils when serving meals and snacks.
•
Encourage teachers and staff to eat the same foods as
preschoolers during meals and snacks to role model eating
healthy foods.
Family-Style Meal Service
•
Children serve themselves.
•
Adults sit and eat with children.
•
Children help set table and clear dishes.
•
Children and adults enjoy social interaction.
•
Physical environment is comfortable and age
appropriate.
Role Modeling
•
Child care staff can serve as role models for children.
•
Staff gently encourage, but don’t make children eat.
•
Staff teach children about good nutrition and
physical activity part of the daily learning
environment.
•
Child care staff encourage parents support healthy
habits at home.
Activity: Family Mealtime and Role Modeling
Discuss how you would implement
family-style meals and role modeling in
a child care setting.
Section 3:
Best Practices for Creating
a Safe Mealtime Environment
HEALTHY ME! THE PRESCHOOLERS’ GUIDE TO NUTRITION AND WELLNESS
Section 3 Objectives
•
Describe at least three best practices for
food safety in the child care setting.
•
Describe at least two strategies for
implementing each best practice.
Choking
Do not serve foods that pose a high risk for choking to children
under four years of age unless the shape, size, and/or texture is
changed before serving. These include foods that are
•
Round
•
Tube-shaped
•
Small (as wide around as a nickel)
•
Hard
•
Thick and sticky
•
Smooth
•
Slippery
•
Easily molded to the airway
Food Allergies
•
Obtain a written care plan, signed by the child’s
doctor or licensed medical authority, for all children
with known food allergies.
•
Provide food allergy training, including information
about preventing exposure to common food
allergens, recognizing the symptoms of allergic
reactions, and responding to allergic reactions, for
all child care providers.
Eight Common Food Allergens
•
Milk
•
Eggs
•
Peanuts
•
Tree nuts (for example walnuts, almonds,
cashews, pistachios, and pecans)
•
Wheat
•
Soy
•
Fish
•
Crustacean shellfish (for example shrimp, lobster, and crab)
Food Allergy Symptoms
•
Itching in the mouth and throat
•
Skin rashes
•
Cramps, nausea, diarrhea, and/or vomiting
•
Swelling of the tongue or throat
•
Breathing difficulties
•
Drop in blood pressure
•
Loss of consciousness
•
Anaphylaxis
Food Intolerances
Obtain a written care plan, signed by the
child’s licensed medical authority, for all
children with food intolerances.
Cross Contamination
The transfer of bacteria or viruses from:
•
Hands to food,
•
Food to food, and/or
•
Equipment and food contact surfaces to food.
Cross Contact
When an allergen is:
•
Accidently transferred from a food with the
allergen to a food or surface without the allergen.
Handwashing
Wash hands with warm, soapy water,
scrubbing for at least twenty seconds, before
and after preparing, serving, handling, and
eating food.
Clean
•
Prepare foods using clean and sanitized cutting
boards, dishes, utensils, and countertops.
•
Rinse fruits and vegetables under clean running water
just before peeling, eating, cutting, or cooking.
•
Wash tops of canned goods under clean running
water before opening.
Separate
•
Separate ready-to-eat foods from raw meat,
poultry, and seafood or foods that might contain
harmful germs during each step of food handling
(buying, storing, and preparing).
•
Use separate cutting boards for fresh produce and
for raw meat, poultry, and seafood.
•
Use separate plates and utensils for raw and
cooked foods.
Cook
•
Cook foods to a safe and recommended
internal temperature as measured by a
food thermometer.
•
Reheat all leftovers to a minimum internal
temperature of 165 °F as measured by a
calibrated food thermometer. To accurately
measure the temperature, hold the
thermometer in place for at least 15 seconds.
Key Internal Cooking Temperatures
140 °F
Ready-to-eat foods; vegetables;
precooked ham (to reheat)
145 °F
Fresh beef, veal, or lamb
160 °F
Ground meats; egg dishes; pork;
fresh (uncooked) ham
165 °F
Poultry, stuffing, stuffed meats,
stuffed pasta, casseroles, leftovers
Safe Food Temperatures
•
Keep hot foods at a temperature of 140 °F
or above and cold foods at a temperature
of 40 °F or below.
•
Keep the refrigerator at 40 °F or below as
measured by a refrigerator thermometer.
•
Keep the freezer at 0 °F or below as
measured by a freezer thermometer.
Chill
Never leave perishable foods out of the
refrigerator for more than a total of 2 hours
(includes purchasing, preparing, and serving).
Activity: Food Safety Case Study
•
Read the case study in the food safety
section of Nutrition and Wellness Tips.
•
Underline the mistakes.
•
Write down the correct practices.
Section 4:
Best Practices for Creating
an Active Play Environment
HEALTHY ME! THE PRESCHOOLERS’ GUIDE TO NUTRITION AND WELLNESS
Section 4 Objectives
•
Describe at least three best practices for
physical activity in the child care setting.
•
Describe at least two strategies for
implementing each best practice.
Are Preschoolers Moving Enough?
•
Preschoolers typically spend about 20 to
25 minutes per day in moderate to
vigorous activity.
•
Over 50% of time during a preschool day
is sedentary.
•
Most providers offer daily physical
activity, but not enough moderate to
vigorous physical activity.
Benefits of Physical Activity
Moderate to vigorous levels of physical activity
helps children:
•
Exercise their hearts, lungs, arms, and legs.
•
Develop motor skills.
•
Learn better.
•
Be happy and feel good.
•
Maintain a healthy body weight.
•
Reduce chronic disease.
Incorporating Active Play
Provide active play time (both indoors and
outdoors) for 90 to 120 minutes per 8-hour
day for all preschoolers ages two to five,
including children with special needs.
Structured Active Play
Provide structured (teacher-led) active play
two or more times per day, for a total of 60
minutes or more, for all preschoolers ages two
to five, including those with special needs.
Unstructured Active Play
Provide unstructured active play for a total of
60 minutes or more, for all preschoolers ages
two to five, including those with special needs.
Indoor Active Play
Provide access to indoor areas with a wide
variety of portable play equipment that meets
or exceeds recommended safety standards for
performing large-muscle activities.
Outdoor Active Play
•
Provide outdoor active play at least two or more
times per day, for a total of 60 minutes or more, for
all preschoolers ages two to five, including those
with special needs.
•
Provide access to outdoor areas and a wide
variety of both fixed and portable play equipment
that meet or exceed recommended safety
standards for performing large-muscle activities.
Encouraging Active Play
•
Staff members lead and participate in
active play during times devoted to
physical activity for preschoolers.
•
Preschoolers are not sedentary (sitting) for
more than 30 minutes at a time, except
while napping.
•
Active play time is not withheld as
punishment when children misbehave.
Include Children with Special Needs
•
Be adaptable.
•
Focus on strengths.
Dress Children Appropriately
•
Dress for the weather:
o
Appropriate shoes
o
Jackets for rain or snow
o
Sunscreen
Activity: Active Play Case Study
•
Read the case study.
•
Discuss the questions and develop
solutions to include more active play.
Physical Activity Curricula
•
For more information and ideas:
o
U.S. Department of Agriculture
o
Let's Move! Child Care
Section 5:
Using the Best Practices Resource Cards
in Child Care Programs
HEALTHY ME! THE PRESCHOOLERS’ GUIDE TO NUTRITION AND WELLNESS
Section 5 Objectives
•
Assess current best practices in place at
your child care setting.
•
Develop an action plan for implementing
best practices at your child care setting.
Activity: Best Practice Assessment
•
Read the statements.
•
Select the answers that best describe
practices at your child care setting.
Evaluating the Assessment
•
What do you currently do well?
•
What are some key areas for improvement?
Improving Best Practices
•
Select a practice to improve.
•
Review the resource card.
•
Determine strategies for implementation.
•
Gather information.
•
Implement an action plan.
•
Evaluate progress.
Best Practices Resource Cards
Each card includes:
•
One or more best practices
•
Why? Rationale
•
How? Strategies
Activity: Best Practice Action Plan
•
Select a practice to improve.
•
Review the resource card.
•
Determine strategies for implementation.
•
Gather information.
Final Steps
•
Implement an action plan.
•
Evaluate progress.
Section 6:
Developing Wellness Policies
for Child Care
HEALTHY ME! THE PRESCHOOLERS’ GUIDE TO NUTRITION AND WELLNESS
Section 6 Objectives
•
Write a wellness policy for your child care setting.
•
Describe best practices and wellness policies
with other stakeholders, such as parents and
community partners.
What is a Wellness Policy?
A written statement about specific nutrition
and health practices that are enforced at
your child care setting.
Why are Written Wellness Policies Important?
•
Sets clear and consistent standards for practices.
•
Guides day-to-day decision making and actions.
•
Communicates the importance of healthy
practices to child care staff, children, parents,
and community.
•
Helps child care staff and parents model and
teach healthy habits to preschoolers.
Why are Written Policies Important?
Sustainability
Benefits of Written Wellness Policies
•
Shows that you care about the health of
children in your care.
•
Shows that you are dedicated to creating a
healthy environment.
Tips for Creating Wellness Policies
•
Write policies that meet the needs of your facility.
o
Consider what you do well.
o
Identify 2-3 priority goals based on self assessment.
•
Get input from staff and parents.
•
Provide training to staff about policies and how
to implement them.
•
Assign specific staff members to monitor policies.
•
Continually review policies.
Sample Wellness Policy
Children attending ABC Child Care shall play
outdoors daily when weather and air quality
conditions do not pose a significant health risk.
Preschoolers 3 to 6 years of age shall participate
in 90 to 120 minutes per day of moderate to
vigorous physical activity. Activities shall include
structured play (led by an adult caregiver) and
free play (not led by an adult).
Components of a Wellness Policy
•
Who: Preschoolers at the child care center.
•
What: Will get physical activity for 90 to 120 minutes.
•
When: Every day (when weather permits).
•
Where: Outdoors.
•
How: Through structured and unstructured
play activities.
Activity: Create a Wellness Policy
•
Select an area from the assessment for improvement.
•
Write a policy for your child care setting that can be
shared with staff and parents.
Potential Barriers
•
Staffing
•
Skills/knowledge
•
Cost and/or availability
•
Parents
•
Others
Using the Resource Toolkit
•
Contents include:
o
Supplemental best practices fact sheets
o
Instructor scripts
o
Activities for children
o
Parent fact sheets
Tips for Informing Staff
•
Involve staff in setting policy.
•
Provide staff with copies of policies.
•
Provide ongoing staff training.
•
Involve staff in evaluation.
Tips for Educating Children
•
Provide a variety of books, posters, and toys.
•
Teach about healthy behaviors.
•
Model healthy eating and physical activity.
•
Talk about enjoyment of healthy behaviors.
Tips for Reaching Parents
•
Provide parents with copies of policies.
•
Provide written menus and accommodate
special needs.
•
Provide helpful tips to parents.
•
Involve parents in educational activities.
Tips for Involving the Community
•
Potential partnerships
o
Workshops for providers and families
o
Community gardening
o
Health fairs and screenings
o
Community walks/family game days
o
Research opportunities
Next Steps
Make a list of things you can do to help
implement best practices at your facility.
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The University of Mississippi