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Nutrition and Meal Planning

Nutrition and Meal Planning

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Nutrition and Meal Planning

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  1. 2010 CACFP Summer Training FeedingKids in the CACFP Nutrition and Meal Planning

  2. General Information • Restrooms • Breaks • Silence your cell phones • Ask questions • Limit personal conversations • Prizes

  3. FY 2011 Consultant Region Map

  4. Agenda • Nutrition and Meal Planning • Serving Sizes vs. Portion Sizes • CN Labels • Crediting Foods • Food Safety and Sanitation

  5. Nutrition and Meal Planning Nutrition and Meal Planning

  6. Health of Wisconsin’s Children 24% high school students are overweight or obese 19% of 8-9 year olds are overweight or obese 29.9% of children ages 2-4 are overweight or obese

  7. Nutrition and Meal Planning Topics • What is Nutrition? • Family Style Dining • Menu: Quality and Variety • Menu: Recipe Modifications • Stretching Your Food Dollar

  8. What is Nutrition?

  9. What is Nutrition? • The role of food in the maintenance of good health • Food at work in the body • Proper nutrition can prevent overweight and obesity, and medical problems associated with overweight and obesity • Good nutrition helps children grow to their full potential • Nutrition is a BALANCE of carbohydrates, protein, fat, vitamins, minerals and water • UNBALANCED nutrition can lead to obesity and other adverse health effects

  10. Carbohydrates • Supply energy in the form of glucose • Body’s most important and readily available energy source • Brain’s preferred energy source • Children need carbohydrates for energy and help with growth and development • Sources of carbohydrates • Grains (preferably whole grains) • Fruits and Vegetables • Milk

  11. Carbohydrates • Simple sugars are also carbohydrates • Cakes, cookies, sugary cereals, doughnuts, candy • These items are high in calories and low in valuable nutrients • Too much of these are linked to obesity • Limit foods that contain simple sugars • Excess simple sugar consumption may result in storing it in your body as fat (UNBALANCED)

  12. “One serving provides you with your minimum yearly requirement of sugar.”

  13. Carbohydrates • Fiber • Non-digestible carbohydrate • Filling and therefore discourages overeating • Best sources are whole grain breads & cereals • Whole Grains • Contain fiber, B vitamins, iron, magnesium • It is recommended that whole grain products are served a minimum 3 times per week • (White flour is made from the endosperm)

  14. Protein • Building new tissues, forming new cells, cell repair and oxygen transport • Body can also use as a source of energy • Sources of protein: • Meat • Dairy products • Legumes • Peanut butter

  15. Fat • Protects vital organs in the body • Develop brain structure and nerve tissue • Very important for infants and toddlers up to age 2 • Production of hormones and maintaining skin • Aids in absorption of fat-soluble vitamins (A,D,E,K) • Children need fat for normal body development • Excess fat in a diet can lead to weight gain (UNBALANCED)

  16. Vitamins • Help your body use carbohydrates, proteins and fats • Promote growth, cell reproduction and health • Support immune system • Two types • Fat-Soluble • Water-Soluble

  17. Vitamins Fat-Soluble Water-Soluble • A, D, E, and K • Stored in the body (fat cells) • Children’s diets are often low in vitamin A • Serve foods high in vitamin A 2-3 times/week • Handout • C and the B vitamins • Need to be consumed daily because they are not stored in the body • Handout

  18. Minerals • Calcium, potassium, magnesium and iron • Needed for growth of teeth and bones, muscle contraction, nerve reaction, blood clotting • Iron • Needed to make hemoglobin, the oxygen carrying component of red blood cells (RBC). Without iron, the body cannot make RBC and cannot get oxygen to tissues and organs • This leads to learning and behavior problems and iron deficiency anemia

  19. Minerals • Infants and children especially need iron because they are in a growing stage • It is a CACFP requirement that infants consume iron-fortified cereal until age 1, in addition to breast milk and/or iron-fortified infant formula • Good sources of iron: • Meat, enriched grains, leafy green vegetables • TIP: Serve iron-rich foods with foods containing vitamin C (tomatoes, broccoli, oranges and strawberries) to improve the body’s absorption of iron

  20. Water • Carries nutrients and oxygen throughout body • Removes waste products • Regulates body temperature • Maintains blood volume • Children get busy playing and forget to drink water so offer water to children throughout the day

  21. It Is The Responsibility of Child Care Facility to Provide Nutritionally Adequate Healthful Food Why? • Preschool aged children consume 50-100% of their recommended daily allowance (RDA) in a child care setting • In an eating environment, young children are influenced by adults

  22. It Is The Responsibility of Child Care Facility to Provide Nutritionally Adequate Healthful Food What do you need to do? • Serve a variety of meals packed with nutrients • Caregivers decide what foods to serve, children decide what they want to eat and how much • Only the child knows how hungry they are or if they like a particular food • Remember: Children often need to experience a food 15-20 times before they can decide if they like it or are reacting to unfamiliarity • Kids are slow to accept new tastes and textures

  23. Family Style Dining

  24. Family Style Dining….. • Small bowls on the table with utensils that children can handle. • Children serve themselves, teachers assist but do not serve children. • Teachers eat with the children and model expected behavior. • Children are encouraged, but not required, to try all the foods served.

  25. I want to grow up healthy, so please…….. • Provide Space – child-size tables and chairs • Provide practice with child-sized utensils • Provide foods that challenge eating skills • Encourage family style dining

  26. Benefits of family style dining…. what we learn by doing • Eating is a sensory experience. • Eating can be a mathematical experience -setting the table, counting, eating a fraction of the whole. • Eating is a social experience, learning the give and take of conversation as well as please and thank you.

  27. How to start family style dining…..start slowly • Slow down, meals are part of the curriculum. • Plan ahead for spills and utensils that may fall on the ground. • Start small by serving and passing one item of the meal. • Teachers assist with serving and passing, initially, then allow children to complete the task.

  28. Learn about food through experiences…. Using picture books to introduce a topic Set up a pouring table during play time to practice pouring and scooping Plan menus with children Encourage cooking experiences

  29. What about the picky eater? The Division of Responsibility For Toddlers through Adolescents: The parent (or child care provider) is responsible for what, when, where The child is responsible for how much and whether © 2009Ellyn Satter

  30. Parents' or Child Care Providers’ Feeding Jobs: • Choose and prepare the food • Provide regular meals and snacks • Make eating times pleasant • Show children what they have to learn about food and mealtime behavior • Not let children graze for food or beverages between meal and snack times • Let children grow up to get bodies that are right for them © 2009Ellyn Satter

  31. Division of Responsibility Fundamental to parents’ (or child care provider’s) job is trusting children to decide how much and whether to eat. If parents do their jobs with feeding, children will do their jobs with eating: • Children will eat • They will eat the amount they need • They will learn to eat the food their parents (or caregivers) eat • They will grow predictably • They will learn to behave well at the table © 2009Ellyn Satter

  32. Menus:quality and variety Nutrition and Menus: What are you serving children in your center?

  33. Menu quality To prevent childhood obesity, serve: • MORE whole grains • MORE fruits and vegetables • LESS juice

  34. Menu quality MORE Whole grains • Whole grain bread has 14 more nutrients than white bread • Fiber – regulates blood sugar and keeps you feeling fuller longer

  35. Menu quality MORE Fruits and vegetables • Fruits and vegetables are filled with vitamins and other nutrients • Children ages 2-5 should be offered 1 - 1 ½ cups of vegetables and 1 - 1 ½ cups fruit each day • The amount of fruit and vegetables served at lunch is not enough to meet the daily amount

  36. Menu quality LESS Juice • Juice has fewer nutrients and more sugar than actual fruit • May cause tooth decay • Overconsumption may contribute to childhood obesity

  37. Menu activity • More whole grains • More fruits and vegetables • Less juice

  38. Menu variety Grocery Store Ad • Plums are $1.39/lb • Apples are $0.49/lb

  39. Menu variety Q: Are you tempted to buy a lot of one food when it on sale as long as it will meet the program requirements of the meal pattern?

  40. Menu variety Q: What happened to the quality/variety of the menu? • Very little variety • Some days you are only serving one fruit/vegetable (which makes the meal not creditable) • So what do you do? • What else is on sale at the store, costs less than $1.39/lb? • Maintain variety, do not compromise a well-planned menu

  41. Menus: Recipe modifications Nutrition and Menus: What are you serving children in your center?

  42. Recipe Modifications • Reduce Fat • Reduce Sugar • Increase Fiber

  43. Recipe Modifications Reduce Fat • Serve 1% or skim milk rather than 2% (ages 2+) • Also less expensive than 2%/whole milk • Handout

  44. Test Your Milk IQ True or False: All types of milk contain the same amount of calcium, protein, vitamin D and other nutrients. True or False: Whole milk has more saturated fat, cholesterol, and calories which leads to heart disease and obesity than low fat milk. True or False: Low fat milk has all the nutrition that your center needs. (Over the age of 2) True or False: You can mix 2% with low fat milk to help your center switch.

  45. Which Milk is Healthiest? 1% Low fat Whole Milk 2% Reduced fat Fat Free Skim

  46. Compare your Milk on Fat, Cholesterol, and Calories per cup (8oz) www.NutritionData.com

  47. Compare your Milk on Calcium, Protein and Vitamin D per cup (8oz) www.NutritionData.com

  48. What’s in your cup of milk? All types of milk have the same amount of calcium, protein, vitamin D and other nutrients. The only difference is the amount of fat, cholesterol, and calories. Low fat milk has all the nutrition that your family needs. (Over the age of 2)

  49. Because…saturated fatandcholesterol found in whole and 2% milkcan lead toheart disease Why should my center switch to low fat milk? Because…theextracaloriesfound in whole and 2% milk can lead tooverweightand obesity

  50. Who should drink whole milk? Whole milk is recommended for children ages 1 to 2 for growth and brain development