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NUTRITION AND CHILDREN’S DEVELOPMENT

NUTRITION ISSUES IN CHILD CARE. NUTRITION AND CHILDREN’S DEVELOPMENT. NUTRITION. REFERS TO THE STUDY OF : THE PROCESS BY WHICH THE BODY USES FOOD FOR ENERGY, GROWTH AND DEVELOPMENT; RESISTANCE TO ILLNESS AND DISEASE ; TISSUE REPAIR; AND THE RELATIONSHIP BETWEEN EATING HABITS AND HEALTH.

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NUTRITION AND CHILDREN’S DEVELOPMENT

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  1. NUTRITION ISSUES IN CHILD CARE NUTRITION AND CHILDREN’S DEVELOPMENT M. Allen, 2007

  2. NUTRITION REFERS TO THE STUDY OF : • THE PROCESS BY WHICH THE BODY USES FOOD FOR ENERGY, GROWTH AND DEVELOPMENT; RESISTANCE TO ILLNESS AND DISEASE ; TISSUE REPAIR; AND • THE RELATIONSHIP BETWEEN EATING HABITS AND HEALTH M. Allen, 2007

  3. CHILDREN’S NUTRITIONAL STATUS AFFECTS: Behavior, Development, and Health Well-nourished vs. poorly nourished have many implications related to how a child develops. Go to HO # 3 M. Allen, 2007

  4. WELL - NOURISHED • More alert and attentive • Better able to benefit from learning opportunities • Recover more quickly from injury and illness • More likely to succeed in school and sports M. Allen, 2007

  5. POORLY NOURISHED • May be quiet and withdrawn • May be hyperactive and disruptive • May develop slower with developmental delays • Often are low-income • Obese children may be slower, unable to participate in all activities, and can be ridiculed by peers. M. Allen, 2007

  6. NUTRIENTS These are the parts of the food that the body uses for energy, growth, and development. They help build resistance to illness and disease, and helps tissue regeneration. The body is known to require at least 50 different nutrients. There are six main types of nutrients…… Go to HO #4 M. Allen, 2007

  7. Proteins – long term energy/ growth /regulates body functions • Carbohydrates - energy • Vitamins – reg. body functions • Minerals – growth / reg. body functions • Fats – energy / carry vitamins • Water – growth / reg. body functions Nutrients work together in the body. Some nutrients serve more than one function. Go to HO #5a-f M. Allen, 2007

  8. FOOD PYRAMID M. Allen, 2007

  9. CALORIES These are the amounts of potential energy that food supplies. Carbohydrates 4 cal./gram of food Fats  9 cal./gram of food Proteins  4 cal./gram of food Young children need more energy per unit of body weight than adults! M. Allen, 2007

  10. CARBOHYDRATES • Simple sugars – fructose, honey • Compound sugars – table sugar, lactose • Complex carbohydrates – (also known as starches) whole grain breads, cereals, pastas & similar products; legumes, fruits, and vegetables They also provide vitamins, minerals, and fiber. • Check out--www.kidshealth.org/kid/ M. Allen, 2007

  11. FATS Fats are important for brain and nerve tissue development. They do carry fat-soluble vitamins (A,D,E,K) and essential fatty acids. They are a less desirable source of energy, harder to digest, have fewer essential nutrients. Two kinds: Saturated-- from animal sources; contain cholesterol Unsaturated-- from plant sources; no cholesterol M. Allen, 2007

  12. PROTEINS Proteins – build body tissues, and provide energy. They are made up of amino acids. The body makes some amino acids, and food supplies essential amino acids that the body cannot produce. These foods are called complete proteins come from animal sources: meat, milk, eggs, and cheese. Foods with incomplete proteins come from plant sources: legumes, grains, and vegetables M. Allen, 2007

  13. MINERALS For healthy bones, teeth and blood Calcium – in milk and other milk products, broccoli, greens, Chinese cabbage, and soy products. Phosphorus – in milk and milk products, fish, meats, eggs, and grain products. Iron – in meats, liver, and grains. Helps make hemoglobin (blood) which carries O2 to cells and removes CO2 from cells. Note: Lack of enough Ironanemia Others: Sodium, potassium, zinc, iodine, etc. M. Allen, 2007

  14. VITAMINS • Vitamins – regulate body functions (metabolism, neuromuscular function, blood composition, bone and cell growth) Two types of vitamins found in fruits & vegetables and many other foods: • Fat-soluble – dissolved in fat and stored in body. (A, D, E, K) • Water-soluble – dissolved in water; needed each day (not stored in body). (C, B6, B12, thiamin, riboflavin, etc.) M. Allen, 2007

  15. WATER Water is a part of all body tissues; essential for survival. * Supplied through drinking water and other beverages. * Children - more rapid loss of body fluids than adults (evaporation and dehydration); need reminders to drink fluids, especially H2O! M. Allen, 2007

  16. BASIC FOUR vs. FOOD PYRAMID • Basic Four food groups plan – old way of looking at nutrients. Still good pattern to follow in planning meals and snacks for young children. (Dairy Prod., Meats/Alternative, F & V, B & C) * Food Pyramid(1992) and new FoodPyramid(2005) – now excludes Fats, Oils, and Sweets, and expands meat to incl. beans M. Allen, 2007

  17. Nutritive Value of Foods, Home and Garden Bulletin No. 72 (HG-72) • Published in 2002, HG-72 contains data on over 1,274 foods expressed in terms of common household units.  The 19 nutrients in the table are water; calories; protein; total fat; saturated, monounsaturated, and polyunsaturated fatty acids; cholesterol; total dietary fiber; calcium; iron; potassium; sodium; vitamin A in IU and RE units; thiamin; riboflavin; niacin; and ascorbic acid. www.usda.gov and type “Nutritive value of foods” M. Allen, 2007

  18. FEEDING INFANTS • 0 – 6 months– BREAST MILK OR FORMULA(Cow’s milk, soy, or meat prod.) • Most infants in child care are formula fed. • 0-4 months– best to feed “on demand” Tips on bottle feeding infants: wash hands, don’t hurry, sit and hold infant, stop several times to burp, never prop a bottle. • 4 – 6 months – Intro. of solid foods; generally iron-enriched (rice) cereal Cont’d  M. Allen, 2007

  19. Infant feeding cont’d. • 5 – 6 months – intro. Fruits and vegetables • 6 – 7 months – intro. Meat or meat substitute and finger foods • 8 – 9 months – offer food in ¼ “ cubes or small lumps; also wean to cup w/lid • 12 months – baby will probably be eating most table foods; usually completely weaned off bottle between 12 – 18 months. Go to HO # 6 M. Allen, 2007

  20. FEEDING TODDLERS • 18months - 3 years -- Rate of growth slows! • They require less food-- 1 Tbsp. food /year of age • Serve a variety of nutritious foods. • Plan on when food is offered. • Set a good example; sit down at table w/toddler. • Provide nutrient dense snacks • Provide finger foods; allow self-feeding. • Introduce one new food at a time. • Don’t worry about missing a meal. • Don’t battle with toddlers about food. M. Allen, 2007

  21. FOOD SAFETY Children under 5 are susceptible to food-borne illness; their immune systems are not fully developed. Illness can lead to serious complications, even death. Some foods are dangerous, especially raw or undercooked. COOK IT! CLEAN IT! COOL IT! M. Allen, 2007

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