Date post: | 15-Dec-2015 |
Category: |
Documents |
Upload: | haden-pruit |
View: | 220 times |
Download: | 4 times |
Menu Planning with Nutrition in Mind
Child Care Provider’s Role
*Nutrition*• Serve nutritious meals & snacks
• Teach healthful food choices
• Positive attitude about food & eating
Child’s Role • To try and, hopefully, eat the nutritious
foods offered to them.
• A food may be offered 15-18 times before a child accepts it.
Consider a Nutrition Philosophy• Food from home• Eating attitudes• Mealtime practices• Snacks• Food as reward/punishment• Advertising• Vending machines• Physical activity• Meals served
Food for Thought…• We all know that offering children a wide
variety of foods is the basis of good nutrition.
• We also know that most families buy the same 15 foods every week at the grocery store
What are some ways a provider can be sure to serve a variety of foods when
preparing meals for children?
Food for Thought…Explain why it is worth the effort to serve a variety of foods along with
healthy options
Importance of Variety • Each color provides a different set of
nutrients, vitamins, minerals and disease fighting compounds.
• Help create the habit of meal and snack association with healthy food choices.– Snack food
–Eat a Rainbow
Start when they are young
• Most children in the U.S. are not eating enough fruits and veggies
• Over 50% of all elementary students eat no fruit on any given day and three out of 10 students eat less than 1 serving!
• 25% of all vegetables eaten by elementary students are French fries, a high-fat, low nutrient vegetable option.
Food for Thought…
Name some foods that could be offered to children ages 1 to 3 years old to increase the variety in their diets.
Food for Thought…• Eating too much fat is one of the
concerns about the American diet.
What kinds of foods add fat in children’s diets?
What are some foods that could be substituted for the high-fat foods?
Name some foods that are popular with children and also lower in fat.
Sugars to limit• Candy• Soda• Sweetened breakfast
foods• Marshmallows• Syrup & honey• Fruit juice
• Icing• Cotton candy• Candy coated popcorn• Popsicles • Chewing gum• Desserts
Get adequate nutrients within calorie needs
Manage weight
Encourage fruits, vegetables, whole grains & low-fat dairy foods
Limit fats (especially saturated & trans-fats)
Limit simple sugars
Limit sodium & get adequate potassium
Daily physical activity
Limit alcoholic beverages
Practice food safety
Using the Dietary Guidelines in Menu Planning
Reduced-fat or low-fat milk
Low-fat or fat-free cheese & yogurt
Whole grains with fiber
Vitamin A & C sources
Infant Meal Pattern
Birth through 3 months:
• Breakfast, Lunch/Supper, Snack– 4-6 ounces breast milk or formula
Infant Meal Pattern4 months through 7 months:
• Breakfast– 4-8 ounces breast milk or formula– 0-3 tablespoons infant cereal
• Lunch/Supper– 4-8 ounces breast milk or formula– 0-3 tablespoons infant cereal– 0-3 tablespoons fruit/vegetable
• Snack– 4-6 ounces breast milk or formula
Infant Meal Pattern cont.8 months through 11 months• Breakfast
– 6-8 ounces breast milk/formula– 2-4 tablespoons infant cereal– 1-4 tablespoons fruit and/or vegetable
• Lunch or Supper– 6-8 ounces breast milk/formula– 2-4 tablespoons infant cereal and/or 1-4 T meat/meal
alt.; or ½ -2 oz cheese; or 1-4 oz cottage cheese– 1-4 T fruit and/or vegetables
• Snack– 2-4 ounces breast milk, formula, juice– 0-1/2 slice bread or 0-2 crackers
Breakfast Pattern
• Fruit/Vegetable/Juice
• Bread/Grain
• Milk
Lunch Pattern• Meat/Meat Alternate
• Fruit/Vegetable/Juice
• Fruit/Vegetable
• Bread/Grain
• Milk
Snack PatternChoose Two:• Meat/Meat Alternate
• Fruit/Vegetable/Juice
• Bread/Grain
• Milk
Serving Size?Ages 3-5 years
Fruit or vegetable
Hot cereal (oatmeal)
Pasta/noodles
Milk
Egg
Peanut butter
Meat or poultry
Yogurt
½ cup
¼ cup
¼ cup
¾ cup (6 ounces)
¾ egg
3 Tablespoons
1 ½ ounces
6 ounces
Menu Planning Principle #1
• Flavors
• Fat
Strive for balance
What’s Wrong?
Sausage PizzaCajun PotatoesColeslawBrownieChocolate Milk
Too many strong
flavors in one meal!
What’s Wrong?
Monday: Sausage PizzaTuesday: Hot DogWednesday: Chicken NuggetsThursday: Fish Sticks
Too many fatty entrees in one
week!
What’s Wrong?Grilled CheeseFrench FriesBroccoli with Cheese SauceWhole Milk
Too many fatty entrees in one
day!
Menu Planning Principle #2
• Day to day• Main courses• Forms of foods• New & unfamiliar foods
Emphasize variety
What’s Wrong?
Monday: Spaghetti with MeatballsTuesday: Meat LasagnaWednesday: Beef TacosThursday: Sloppy Joe
Too much beef in one week!
Menu Planning Principle #3
• Texture• Taste• Appearance• Size• Shape• Temperature
Add contrast
What’s Wrong?MeatloafMashed PotatoesApplesauceNoodlesMilk
Too many “mushy” foods in one day!
What’s Wrong?Cubed MeatDiced PotatoesMixed VegetablesFruit CocktailMilk
Too many similar shapes in one day!
Menu Planning Principle #4
• Variety• Vegetables & fruits• Balance• Spices
Think about color
What’s Wrong?Sliced TurkeySteamed RiceCauliflowerBread SlicePearsMilk
All of the foods are the same color!
Menu Planning Principle #5
• Presentation
• Placement
Consider eye appeal
Consider Nutrition!
• Vitamin C = 2-3 times a week• Vitamin A = 2-3 times a week• Iron = every day
• Whole grains = at least 1 time per week• Fresh fruits & vegetables• Reduced-fat milk, cheese & yogurt• Lean meats
Don’t forget snacks!
• Plan Vitamin C & Vitamin A sources
• Whole grains
• Fresh fruits & vegetables
• Reduced-fat milk, cheese & yogurt
• Lean meats
• Water as a beverage
Menu Planning Steps
• Collect menu resources & schedule a time to plan menus– Month at a time
• Review children’s preferences• Involve children & parents• Select & test food products & recipes
– Pull together resources
Resources: recipes & more
• www.mypyramid.gov
• www.dole5aday.com
• www.fns.usda.gov/tnforms/ntisform.htm
• http://kidshealth.org/kid/recipes/index.html This one is great for special diet needs
Menu Planning Steps
• Think about changes that you want to make– Review menus, products, preparation– Review nutrition
Menu Planning Steps
• Select a timeframe– Consider cycle menus
Menu Planning Steps
• Select the main dish– Central focus & framework of
the meal– Plan for variety– Try not to duplicate during 2-
week period
Menu Planning Steps
• Select the other food items– Complementary items– Variety– New foods
Menu Planning Steps
• Evaluate what you have planned– Use the Menu Planning Checklist
Menu Planning Checklist1. Meet minimum requirements for meal pattern2. Appealing colors & textures3. Different shapes, sizes & colors4. Menus complement each other5. Seasonal foods included6. Introduced new food items7. Foods are not repeated8. Cost considered9. Adequate calories & nutrients while low fat,
saturated fat & sodium10.Vitamin C two-three times per week11.Vitamin A two to three times per week12. Iron-rich food daily13.Whole grains at least once a week14.Assorted dry cereals at least once a week15.Fresh fruits or vegetables on several different days
Yes/NoYes/NoYes/NoYes/NoYes/NoYes/NoYes/NoYes/NoYes/No
Yes/NoYes/NoYes/NoYes/NoYes/NoYes/No
Tuesday
Fried chicken
Stuffing
Apple slices
Peach crisp
Whole milk
Wednesday
Chicken nuggets
Mashed potatoes
Orange sections
Homemade roll
Whole milk
Thursday
Salisbury steak
French fries
Applesauce
White bread
Whole milk
Let’s Practice!
Shopping & Ordering!
SHOPPING• Make a grocery list for a specific time period• Separate groceries by area of the grocery store• Be specific on your list - choose low-fat, low-
sodium items• Follow food safety guidelines when shopping• Perimeter shopping
Shopping & Ordering!
ORDERING• Discuss specifics with supplier – ask for
low-fat, low-sodium options
• Ask ahead of time about available ethnic items
Group Activity
• Consider variety of flavor, texture, color, and temperature
• Food presentation