Transcript HPW Nutrition Concepts Slide Deck

Healthy Parenting Workshops
Nutrition Concepts
Agenda
 Why nutrition?
 Nutrition Concepts
 Workshop 1 – CHANGING HOW WE SERVE
FOOD
 Workshop 2 – HEALTHY EATING FOR YOUR
CHILD
 Workshop 3 – READING FOOD LABELS
 Workshop 4 – STRATEGIES FOR HEALTHY EATING
& SHOPPING
 Workshop 5 – SUGAR SWEETENED BEVERAGES
& PHYSICAL ACTIVITY
 Workshop 6 – HEALTHY SNACKS &
CELEBRATIONS
 Questions?
Why nutrition?

Childhood obesity has both immediate and long-term effects on
health and well-being, including cardiovascular disease, high
cholesterol, joint problems, sleep apnea, and poor self-esteem1.

Along with the effects on children‘s health, childhood obesity
imposes substantial economic costs. Excess weight during childhood
is estimated to result in $3 billion per year in direct medical costs
nationally.

Parents have a profound influence on the eating and physical
activity habits of preschool-age children. They play a key role in
molding their children’s physical activity and eating behaviors.

Early prevention is key.
NUTRITION OBJECTIVES – Workshop 1
CHANGING HOW WE SERVE FOOD
Objective 1
• Identify how to prepare a meal for children who tend
to overeat or are “picky eaters”
Objective 2
• Identify the five food groups and how much of each
to serve children according to MyPlate guidelines
Objective 3
• Describe 5 ways to determine portion sizes for each
food group for children
Objective 4
• Describe the definition of “mindful eating” – parent’s
responsibility versus the child’s responsibility
Acknowledgement

Several of the following slides were adapted from
materials produced by the American Academy of
Nutrition and Dietetics and the United States
Department of Agriculture (USDA).
MyPlate
MyPlate for Preschoolers & Kids

https://www.choosemyplate.gov/preschoolersfood-groups
Grains

Why eat more grains?


They are a great source of carbohydrates, protein, vitamins,
minerals, and fiber. Fiber can prevent constipation in
young children.
Whole wheat bread and crackers, brown rice, and
oatmeal are some great grain choices for young
children.
Try a whole wheat
English muffin pizza
—great size for kids!

Dairy
• Why eat dairy foods?
• Dairy foods build strong bones and teeth for
growing children.
• What foods are in the dairy group?
• Milk, yogurt, cheese, and foods made with milk.
• There are also non-dairy alternatives including soy
milk, almond milk, and rice milk.
• What are some tips for parents?
• Choose fat-free or low-fat milk, yogurt,
and cheese.
• Make a yogurt dip to eat with fruits
and veggies.
• Blend a smoothie.
Protein
• Why eat protein foods?
• Protein is vital to the optimal growth and development
of kids.
• What foods are in the protein group?
• Meats, fish, poultry, nuts, eggs, dried
beans, peas, and tofu.
• What are some tips for parents?
• Serve a variety of lean meats and
other protein foods.
• Make your own healthy fish sticks or
chicken fingers.
Vegetables
• Why eat vegetables?
• Veggies are packed full of vitamins and minerals and
healthy carbohydrates.
• Serve a variety of vegetables in different colors.
• What are some tips for parents?
• Let the child pick out a vegetable at the grocery store.
• Offer cut veggies for a snack.
• Be a good role
model.
• Don’t give up!
Fruits
• Why eat fruits?
• Fruits are packed full of vitamins and minerals.
• What foods are in the fruit group?
• Strawberries, apples, oranges,
bananas, mangoes, peaches and
pears, among others.
• What are some tips for parents?
• Make fruit kabobs for a snack.
• Make a smoothie with fruit and yogurt.
• Be a good role model.
Portion sizes for children
NUTRITION OBJECTIVES – Workshop 2
HEALTHY EATING FOR YOUR CHILD
Objective 1
• Identify at least one strategy to overcome
each barrier to healthy eating including cost,
taste, and access
Objective 2
• Identify at least one healthy food to serve
and have available in the home from each
food group
Objective 3
• Identify at least one healthy alternative
drink, snack or dessert, cooking oil, and
seasoning
NUTRITION OBJECTIVES – Workshop 3
READING FOOD LABELS
Objective 1
• Identify 5 ingredients to avoid
Objective 2
• Understand serving size and servings per
container on the Nutrition Facts Label
Objective 3
• Read food labels and choose healthier
foods as a result of food label knowledge
5 ingredients to avoid:
o
o
o
o
o
Sugar
High fructose corn syrup
Saturated fats
Trans fat or hydrogenated oil
Enriched flour
Nutrition Facts Label
NUTRITION OBJECTIVES – Workshop 4
STRATEGIES FOR HEALTHY EATING & SHOPPING
Objective 1
• Describe responsive feeding and mindful eating
Objective 2
• Identify at least 2 strategies for dealing with common challenges
around healthy eating for your children
Objective 3
• Know at least two phrases to say to children to encourage better
eating habits
Objective 4
• Identify at least two examples of different food group
combinations for healthy snacks and snack ideas for each
Objective 5
• Describe at least 3 ways in which the WIC approved healthy
foods list can be used as a general guide for healthy shopping
What is responsive feeding?
NUTRITION OBJECTIVES – Workshop 5
SUGAR SWEETENED BEVERAGES & PHYSICAL ACTIVITY
Objective 1
• Describe at least 2 things to consider
when buying juice
Objective 2
• Demonstrate accurate reading of juice
nutrition labels
Objective 3
• Identify the recommended serving size of
100% juice and frequency of serving
Objective 4
• Identify 2 reasons for eliminating sugarsweetened beverages
Juice
o
o
o
o
Fruit juice offers no nutritional benefit for infants younger
than 6 months and should not replace breastmilk or infant
formula to ensure adequate intake of essential nutrients for
growth, specifically protein, fat, iron, calcium, and zinc.
100% fruit juice can be part of a healthy diet when
consumed as a component of a well balanced diet. Intake of
fruit juice for infants (6-12 months) and children (1-5 years)
should be limited to 4-6 oz/day of full strength juice.
Avoid frequent exposure to sugars from fruit juice, and
other sugar sweetened beverages, to reduce the risk of
dental caries in children.
Encourage children to eat whole fruit.
NUTRITION OBJECTIVES – Workshop 6
HEALTHY SNACKS & CELEBRATIONS
Objective
1
• Identify healthy snack
alternatives
Objective
2
• Identify at least two ways to
eat healthy on special
occasions
Questions