Day 11

1. Day 11 SGQ Standard 3 Objective 2 (section D)

2. Snacks & Meals • 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 or more hours must be served both a meal and snack.

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

4. 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.

5. 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?

6. 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.

7. 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

8. Protein Group Choose a variety of different protein sources. In place of some meat and poultry, choose 8 oz. seafood per week. Try grilling, broiling, poaching or roasting. Key Consumer Message: Keep meat and poultry portions small and lean.

9. 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

10. 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.

11. 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

12. Dairy Group Low-fat or fat-free dairy products have the same amount of calcium and other essential nutrients as whole milk, but less fat and calories. Key Consumer Message: Switch to low-fat or fat-free milk. Get your calcium rich foods.

13. 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

14. Wasted Calories • Foods that are mostly processed with a lot of calories • Not nutrient dense foods • Unnecessary calories

15. Deep Fried FoodsCooked Floating in bad FatWasted Calories • Donuts • Chips • Fries • Churros • Egg rolls • Sweet and Sour • Orange Chicken • Fish Sticks • KFC Chicken • Scones • Tempura • Wontons • Fry Bread • Crispy Chicken Patties • Chimichangas • Tortilla Chips • Crispy Taco Shells • Onion Rings • Hush Puppies

16. Be Physically Active Your Way • Pick activities that you like. • Start slowly, at least 10 minutes at a time. • Every bit adds up. • Health benefits increase as you spend more time being active. www.myplate.gov

17. Be Physically Active Your Way Walk, Run, Dance, Swim, Tennis Yoga, Zumba, Aerobics, Racket Ball Basketball, Football, Hockey, Hike Soccer, Lacrosse, Bike Riding, Rock Climb Ice Skate, Snow Shoe, Surfing, Rappel Roller Blade, Lift Weights, Go to a Gym Skate Board, Roller Blade, Tread Mill Ski, Snow Board, Pilates, Stretch

18. FOOD EXPERIENCES

19. Ways to maintain sanitation and food safety in a child care facility. • Sanitize toys regularly • Wash hands for 20 seconds after toileting, before preparing food, and whenever they become soiled. • Obtain a Food Handlers Permit.

20. Promote personal hygiene not only in staff but with children as well, especially before handling food. • Cook all meat, poultry, seafood, and egg dishes thoroughly to prevent food borne illness. • Store foods at safe temperatures. Foods that are cold below 40 and hot above 140. • Where 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.

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

22. 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. • 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. .

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

24. 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.

25. 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

26. Planning quality meals and snacks is in the Food experience section – cross it off of this section.

27. Fight BAC! • Step One • Wash hands for 20 seconds • Wash equipment with hot soapy water • Dry with paper towels or air dry

28. Fight BAC! • Step Two • Use a separate cutting board for produce, and meat • No cooked food back on raw food plate • Separate meat and other items

29. Fight BAC! • Step Three • Cook food to appropriate temperatures • Keep hot food hot

30. Fight BAC! • Step Four • Refrigerate or freeze within 2 hours • Defrost food properly • Separate large amounts • Rotate

31. Proper Cleaning and Sanitizing

32. Washer The first sink must have hot water and detergent.

33. Rinser The second sink must have hot clear water.

34. Sanitizer The third sink must have hot water with the appropriate sanitizer. Let the dishes sit in the sink for 1 minute. Do not towel dry the dishes.

35. COOKING HYGIENE: Spray all surfaces with chlorine bleach solution before and after all food experiences. Leave 15 seconds. • Be attentive to cleanliness. • Hand washing • Wear rubber gloves • Table and utensil cleanliness