Day 16

1. Day 16 SGQ Standard 3 Objective 2 (page 5)

2. Snacks & Meals Law • Licensing requirements outline how often and how much food must be provided for young children in child care centers. • Children who attend 4 hours or less must be served a fruit juice or milk and a snack item. • Children who attend five hoursmust be served both a meal and snack. • Children who attend more than 5 hours are served 2 meals and a snack.

3. 1. Healthysnacks are essential for preschoolers. • Teaches and develops Healthy Eating Habits. • Snacks round out the child's diet – not replaces meals. • A young child eats a little at a time and quickly uses up the food for energy. They cannot go long hours without eating. • It is difficult for them to get the nutrients they need from just three meals. Plan snacks as part of the daily menu and use them to help kids meet their nutritional needs. • 3 meals with 2 or 3 snacks is acceptable – 6 small meals a day.

4. 2. Guidelines for Snacks and Meals • Mealtime should be relaxed, positive, and happy times; avoid punishing. • There are many factors that enhance the eating experience: • Aesthetics of food, method of preparation, cleanliness, manners, environment/atmosphere/mood, people, celebrations • Foods vary in variety - plants and animals, Color, flavor, texture, odor, size, and shape, • Only introduce one new food at a time. • Offer small amounts with a favorite food. • Set a good example. • Your own food preferences are often imitated by the children so eat with the child and show enjoyment of nutritious foods.

5. Encourage children to help with food preparation. They are more likely to eat the food that they have helped make. • Serve child-sized portions • Placing small amounts on small dishes allows the child satisfaction of finishing the food. • follow the size of their hand or 1TBS per year of age • have them serve themselves. • Allow children to have 2nds if they are still hungry • Use child sized tables, chairs, serving utensils, utensils, glasses, plates…. • Expect some accidents or spills. • Encourage the children to wipe up their own spills • Do not use food as a reward for good behavior or to make the child feel happy - especially sweets and desserts.

6. 9. Behavior that is rewarded is repeated - positive and negative • Reward eating vs. ignore not eating 10. If a child goes on a “food jag” (requesting one food often) allow him to have it for a few days, he will get bored if an issue is not made of it. 11. Do not force a child to eat. Appetites vary from day to day. • Remove the food and have the child wait until the next meal or planned snack. • Healthy children will eat when they are hungry. • Healthy appetites depend on adequate play, rest, sleep, regular meal times, and healthy snacks. • Use the food guide pyramid to develop meals and snacks.

7. MyPlate 3. MyPlate - MyPlate was released in June 2011 - Recommendations are for ages 2 and older

8. Fruits Group Use fruits as snacks, salads, or desserts. Choose whole or cut up fruits more often than fruit juice. Key Consumer Message: Make half your plate fruits and vegetables.

9. Fruits Apples, Blueberries Peaches, Raspberries Grapes, Pineapple, Mango, Grapefruit, Watermelon, Kiwi, Cherries, Apricots Cantaloupe, Papaya Strawberries, Pears Banana, Lemon, Lime. Raisons, Cranberry, Orange 100 % Fruit Juice Pomegranates, Guava, Star fruit, Boysenberries Apple Sauce, Coconut?

10. Vegetables Group Choose fresh, frozen, canned, or dried. Eat red, orange, and dark green vegetables. Key Consumer Message: Make half your plate fruits and vegetables.

11. Vegetables Carrots, Celery, Yams, Tomatoes, Squash, Lettuce, Spinach, Sprouts, Broccoli, Onions, Tomato, Potatoes Peas, Cauliflower, Cabbage, Corn, Cucumbers, Zucchini Green Beans, Jicama, Turnip, Bok Choy, Brussel Sprouts, Chinese Cabbage, Asparagus, Leeks Artichoke, Kale Radish, Romaine Water Chestnut

12. Protein Group All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts and seeds are considered part of the protein food group. Beans and peas are also part of the vegetable group. Select a variety of protein foods to improve nutrient intake and health benefits, including at least 8 oz. of cooked seafood per week. Key Consumer Message: Keep meat and poultry portions small and lean.

13. Proteins Plant Proteins: Nuts: Walnuts, Almonds, Pistachios, Cashews, Pecans Filberts, Pine Nuts, Brazil Seeds: Sesame, Sunflower, Flax, Pumpkin Beans: Lima, Kidney, Black, Brown, Dried Peas, Lentils, Peanuts and Peanut Butter, Soy Beans and Tofu, Garbanzo, Humus, Edamane Animal Proteins Beef: Steak, Hamburger Roast Pork: Ham, Bacon, Sausage Chicken, Turkey, Eggs, Elk, Venison, Bison, Duck Fish: Halibut, Tilapia, Tuna, Trout, Catfish, Turbot, Salmon, Sardines Seafood: Crab, Clams, Lobster, Shrimp, Oysters

14. Grains Group Choose 100% whole grain cereals, breads, crackers, rice and pasta. Check the ingredients list on food packages to find whole grain foods. Key Consumer Message: Make half your grains whole grains.

15. GRAINS Wheat, Rice, Corn Oats, Barley, Rye Buckwheat, Spelt Quinoa, Millet, Popcorn Foods made from Grains Cereal, Bread Muffins, Biscuits Pancakes, Waffles Bagels, Tortillas Buns, Pasta Corn Chips, Pasta Granola Bars Granola, Pizza Crust Crackers

16. DAIRY Group Dairy Group Low-fat or fat-free dairy products have the same amount of calcium and other essential nutrients as Key Consumer Message: Keep Dairy portions small and lean. t and calories. Key Consumer Message: Switch to low-fat or fat-free milk. Get your calcium rich foods.

17. Dairy Made from Milk Milk: fat free, 1%, 2%, Whole = red lid Yogurt Cottage Cheese Ice Cream Pudding Cheese: Cheddar, Brie, Mozzarella, Swiss, American, Blue, Ricotta, Feta, Parmesan Nutrients: Calcium, Fat, Vitamin D, Protein, Water FOODS MADE FROM CREAM: (straight Fat) Butter, Cream Cheese, Sour Cream, Ice Cream, Whip Cream

18. What About Beverages? • Offer your preschooler water and fat-free or low-fat milk as beverage choices. You may also offer small amounts of 100% fruit juice. • Water• • When your preschooler is thirsty, water is a good beverage choice. It provides the fluid your child’s body needs. •Be sure to have water available when your child is playing outdoors or doing other physical activity. •Make sure your preschooler drinks fluoridated water. It helps build and maintain strong teeth.  •Many community tap water supplies contain fluoride. Check with your water supplier to make sure. If your water supply is not fluoridated or is from a well, check with your doctor about a possible need for fluoride supplements. •Bottled water is not better or safer than regular tap water, and is an added expense. •“Flavored” waters or "vitamin" waters may have added sweeteners. Be sure to read the Nutrition Facts label on these beverages.  • Milk• • Milk and milk products provide many vital nutrients that your preschooler needs for growth. Milk is a good choice to offer as a beverage at meals and snacks.  •While some children don’t drink enough milk, others sometimes prefer to fill up on milk and avoid other important foods. Preschoolers need about 2 cups from the milk group each day. Help your child get enough but not too much milk. •Choose low-fat and fat-free milk. These have the same amounts of calcium and vitamin D as whole or 2% milk, but less saturated fat. •All types of fluid milk are routinely fortified with vitamin D. Some yogurts are also fortified with vitamin D. Vitamin-D fortified products help build and maintain bones. •Make sure you serve only pasteurized (not raw) milk to your preschooler.  • 100% fruit juice • • Fresh, frozen, canned and dried fruits provide more fiber than juice. Offer them most often. •Look for beverages that have 100% fruit juice on the label. 100% fruit juice can be a healthy part of a preschooler’s beverage choices in small amounts. •You may offer your preschooler up to ½ cup to 3/4 cup (4-6 ounces) of 100% fruit juice per day.  •Sweetened beverages such as fruit punch and fruit drinks look like fruit juice, but may contain little or no fruit. These drinks, as well as some flavored waters, sweetened teas, and sports drinks, provide calories, but little or no nutrients. •Make sure you serve only pasteurized juice to your preschooler.

19. LIMIT Wasted Calories • Examples: cookies, candy, fried foods, punch • Sugar cookie decorating • Typically foods that come in an attractive package, box, or includes a prize. • Foods that are mostly processed with a lot of calories. • Not nutrient dense foods • Low in vitamins, minerals, protein, fiber • Contains unnecessary calories. • From poor fats and processed carbohydrates

20. 4.Signs of a Good Snack • It provides adequate nourishment. • It supplies valuable nutritive elements while avoiding useless calories. • Develops the senses. (sensory experience) • It varies from day to day. • Children usually prefer raw vegetables to cooked. • The child can help in its preparation. • It keeps the child’s mind and fingers busy.

21. Shapefood in unique ways with cookie cutters. Make faces or other creations out of the food. Finger foods Bright colors Colorful fruits and vegetables Colorful and fun utensils, plates, glasses… Well-prepared Crisp, moist, smooth, chewy Mild flavors Children have sensitive taste-buds. 8. It attracts the eye and satisfies the palate.

22. 9. IT IS FUN • Bagel snake ― Split mini bagels in half. Cut each half into half circles. Spread the halves with toppings like tuna salad, egg salad, or peanut butter. Decorate with sliced cherry tomatoes, or banana slices. Arrange the half circles to form the body of a snake. Use olives or raisins for eyes. • Frozen graham cracker sandwiches ― Mix mashed bananas and peanut butter, spread between graham crackers and freeze. • Smiley sandwiches ― Top a slice of bread with peanut butter and use an apple slice for a smile and raisins for eyes. • Frozen juice cups ― Pour 100% fruit juice into small paper cups. Freeze. To serve, peel off the paper and eat. • Frozen bananas ― Put a wooden stick into a peeled banana. Cut large bananas in half first. Wrap in plastic wrap and freeze. Once frozen, peel off the plastic and enjoy.   • Potato pal ― Top half a small baked potato with eyes, ears, and a smile. Try peas for eyes, a halved cherry tomato for a nose, and a low-fat cheese wedge as a smile. Be creative, you’ll be surprised at how many foods can turn into eyes, noses, and smiles!  • English muffin pizza ― Top half an English muffin with tomato sauce, chopped veggies and low-fat mozzarella cheese. Heat until the cheese is melted.   • Fruit smoothies ― Blend fresh or frozen fruit with yogurt and milk or juice. Try 100% orange juice, low-fat yogurt, and frozen strawberries.   • Ants on a log ― Thinly spread peanut butter on narrow celery sticks. Top with a row of raisins or other diced dried fruit.    • More on Developing Healthy Eating Habits

23. Instead of... Regular cheese  Sweetened yogurt  Whole milk    Sweetened breakfast cereals  Cookies  Fried chicken or fried fish  French fries  Ice cream or frozen yogurt    Soft drinks or fruit punch  Potato chips  Butter or margarine Jam or jelly  Choose... Low-fat cheese  Plain yogurt plus fruit Fat-free or low-fat milk Cereals with little or no added sugar Graham crackers Baked chicken or fish  Oven-baked fries Frozen fruits / frozen 100% fruit bars Water Baked chips or whole grain crackers  Trans fat-free tub margarine 100% Fruit spread Here are some healthier ideas:

24. More Snack Ideas from the My Pyramid Food Groups • Grains • dry cereal, whole grain crackers, mini rice cakes, sliced bread, mini bagels, graham crackers, whole wheat tortillas • Vegetables • veggie “matchsticks” (thin sticks) made from carrots* or zucchini,* bell pepper rings, cherry tomatoes*, steamed broccoli, green beans, sugar peas, avocadoes • Fruits • apple slices*, tangerine sections, strawberry halves, bananas, pineapple, kiwi, peach, mango, nectarine, or melon, grapes*, berries, dried apricots* • Milk • low-fat cheese slices or string cheese, mini yogurt cups, fat-free or low-fat milk, low-fat cottage cheese • Meat and Beans • egg slices or wedges, peanut butter*, bean dip, hummus, slices of lean turkey* or chicken*, shelled pumpkin seeds* If not prepared correctly, these foods could be choking hazards. For more information on choking hazards, click here. • More snack ideas that combine two or more of the food groups: • •yogurt topped with diced peaches or berries •whole grain bread spread with peanut butter and sliced bananas •graham crackers to dip in yogurt •a small portion of last night’s leftovers (Make sure leftovers are safe to eat.)

25. Children Menu and Aesthetic ValuesMenu week: _____ Day of the Week: _______ Summary: Color is mostly brown; more colors could be used. Texture is all soft; something crunchy should be added.

26. Menu Sample

27. FOOD EXPERIENCES

28. 5. FOOD ALLERGIES: • An immune system response to a food that the body mistakenly believes is harmful. • Most common are: • Milk, eggs, peanuts, fish, shellfish, soy and wheat. • Lactose intolerance and Celiac Disease (gluten) • Symptoms occurs within 1 hour of eating • Swelling, hives, itch, rash, closing of airway = affects breathing • Document any food allergies of children. • Post notice to all employees of food allergies. Miss Terry is allergic to peanuts.

29. FOOD ALLERGIES: • Treatments: • Introduce only one new food at a time to infants • Avoidance of allergens. • Use of prescribed epipen • Seek immediate medical help

30. 6. Ways to maintain sanitation and food safety in a child care facility. • Sanitizetables, chairs, plates, cups, and silverware regularly. • Wash hands for 20 seconds after toileting, before preparing food, and whenever they become soiled. • Promote personal hygiene not only in staff but with children as well, especially before handling food.

31. Obtain a Food Handlers Permit. • Cook all meat, poultry, seafood, and egg dishes thoroughly to prevent food borne illness. • Store foods at safe temperatures. • Keep Hot foods hot and cold foods cold • Foods that are cold below 40 and hot above 140. • Danger Zone = 40-140 degrees

32. Wear rubber gloves when handling food, changing diapers, cleaning up a sick child,.. • Giving children under 18 months whole vitamin D milk (not skim, 1%, soy) because their body and brains need the high fat content for development and functioning. • FALSE - It is never okay for a childcare provider to mix formulas brands and types. • One new food at a time to prevent allergies • May cause digestive problems – gas bubbles

33. 7. CHILDHOOD SAFETY: • - Accidents • Lack of adult knowledge and awareness of the child’s needs and care • Food allergies, food sizes • Lack of child supervision • choking THE LEADING CAUSE OF DEATH AMONG PRESCHOOLERS IS:

34. CHOKING CAUTION: • Which foods cause choking? What should you do if a child is choking? • Encourage them to cough. • Never pound on the back • IF THERE IS NO SOUND, use abdominal thrust as many times as needed • Avoid raw carrots, peanuts, hard candy, raisins, popcorn, bite size pieces that can be swallowed without chewing.