VERSION 3 - Nemours€¦ · Authors Michelle Boyle, MS, CHES Gina Celano, MS, CHES Erica Cooper,...

For Organizations Serving Children and Youth

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Newark, DE 19702302-444-9100 n 888-494-5252

nemours.org/growuphealthy

©2013 The Nemours Foundataion. Nemours is a registered trademark of the Nemours Foundation.

VERSION 3

Best Practices for Healthy Eating

Authors

Michelle Boyle, MS, CHES

Gina Celano, MS, CHES

Erica Cooper, MPH, RD

Kate Dupont Phillips, MPH, CHES, PAPHS

Mary Trotter, MS, RD, LDN

Stefanie Van Stan, MS, CHES

Acknowledgements

The authors gratefully acknowledge the invaluable contributions of a wide variety of stakeholders committed to supporting children’s health and optimal development. The remarkable nutrition policy changes in Delaware, impacting 44,000 children in early care and education settings, would not have been possible without the knowledge, service, enthusiasm and support of many. We hope this guide assists providers in making those policies real in the lives of children. This is possible only through the collaborative efforts of many organizations and individuals, all dedicated to helping children grow up healthy!

We thank the following organizations and individuals for their guidance, support and feedback:

n David Bowman, Education Associate, Delaware Department of Education

n Elizabeth Walker, Director, Association of State and Territorial Health Officials

n Beth Weatherbee, formerly with the Delaware Department of Education

n Patricia Quinn, Administrator, Delaware Office of Child Care Licensing

For More Information

Please contact:

Nemours Health & Prevention Services252 Chapman Road, Christiana Building, Suite 200Newark, DE 197021-888-494-5252 or [email protected] www.nemours.org/growuphealthy

The content of this document is intended solely for educational non-commercial use and is strictly informational, information contained in this material is not intended as medical advice and is not a substitute for medical advice one receives or should receive from their health care provider.

Nemours is currently funded by the Centers for Disease Control and Prevention (CDC) under a five-year Cooperative Agreement (1U58DP004102-01). Funding for this publication was made possible by the CDC. The views expressed in this document do not necessarily reflect the official policies of the Department of Health and Human Services, nor does the mention of trade names, commercial practices, or organizations imply endorsement by the U.S. Government.

VERSION 3

Copyright © 2013 The Nemours Foundation. All rights reserved.

http://www.nemours.org/service/health/growuphealthy.html

Best Practices for Healthy Eating 1

Table of ContentsIntroduction 2

GlossaryofTerms 3

FeedingInfants&Children 5

Current CACFP Daily Meal Pattern for Infants 6Recommended CACFP Daily Meal Pattern for Infants 6Infant Feeding 7Recommendations, Rationale and Portion Sizes for Infants 8Current CACFP Daily Meal Pattern for Children 14Recommended CACFP Daily Meal Pattern for Children 15Comparison of Current and Recommended CACFP Requirements 16Recommendations, Rationale and Portion Sizes for Children 1–2 Years 17Recommendations, Rationale and Portion Sizes for Children 3–5 Years 22Recommendations, Rationale and Portion Sizes for Children 6 Years and Older 25

GeneralGuidance 29

Role Modeling 30Family-Style Dining 31Hungry or Full? 32Picky Eaters 33Choking Hazards and Food Allergies 34

MenuPlanningandMealPreparation 35

Transitioning Kids to Healthier Foods 36How to Read a Food Label 37Choosing Healthy Options 38Seasonal Fruits and Vegetables 39Healthy Food Substitutions 40Healthy Cooking Methods 42Engaging Children in the Kitchen 43

PolicySupport 45

For Program and Staff Handbooks 46For Family Handbooks 47

FamilyTipSheets 49

Healthy Eating for Infants Birth through 3 Months 50Healthy Eating for Infants 4 through 7 Months 52Healthy Eating for Infants 8 through 11 Months 56Healthy Eating for Children 1 through 2 Years 60Healthy Eating for Children 3 through 5 Years 63Healthy Eating for Children 6 Years and Older 66Division of Responsibility in Feeding 69Recommendations At-A-Glance 70Linkages to Home 71

References 72

2 Best Practices for Healthy Eating

IntroductionThisguideisintendedtoserveasapracticaltoolforimplementingfeedingbestpracticesforoptimalnutritioninearlycareandeducationsettings.Youandyourprogramplayanimportantpartinsupportingchildren’sdevelopmentofhealthyhabits,bothbyprovidingnutritiousfoodandbyteachingchildrenhowtomakehealthyfoodchoices.Childrenwholearnthesehabitswhenthey’reyoungaremorelikelytocontinuemakinghealthychoicesinadulthood.Bysharinginformationwithfamilies,youcanworkwiththemaspartnerstosupporthealthychildren.Inthisguideyouwillfind:

▪ Recommendationsforhealthyoptionsinthefollowingcategories:beverages,fruitsandvegetables,milk,meatsandmeatalternates,andgrainsandbreads

▪ Rationalefortherecommendations

▪ AppropriateportionsizesbyagethatarebasedontheCACFPreimbursablemealguidelines

▪ Ideasforengagingchildreninhealthyeating

▪ Tipsandtoolsforreadingnutritionlabels,motivatingpickyeaters,andmodelinghealthyhabits

▪ Tipsheetsforfamilies

▪ Samplepoliciesforuseinyourprogramandwithfamilies

Thistoolkitistheresultofextensiveresearch,collaborationandfeedbackfrommanyindividuals.Itisa“livingdocument.”Itwillcontinuetobeedited,updatedandimprovedovertime.Wewelcomeyourcomments,questionsandsuggestions.ItisYOUthatthistoolkitisintendedtoserve!Ifyouhavefeedback,pleasecontact:

NemoursHealth&PreventionServices252ChapmanRoad,ChristianaBuilding,Suite200

Newark,[email protected]

www.nemours.org/growuphealthy

Beforeyoubeginreadingthisguide,considertakingafewmomentstodoaself-assessmentofyourprogram’scurrentpracticesusingthetoolontheLet’s Move!ChildCarewebsitebelow.Itisimportanttoknowyourprogram’sstrengths,aswellasareasofopportunity.Thiswillhelpyoudeterminewhichsectionsofthisguidebestaddressyourspecificneeds.

Let’s Move! ChildCare

www.healthykidshealthyfuture.org


Glossary of Terms

Added Sugars–Sugarsandsyrupsthatareaddedtofoodsduringprocessingorpreparation.Addedsugarsdonotincludenaturally-occurringsugarssuchasthosefoundinmilkandfruits.

Basic Food Groups–IntheUSDAmealpattern,thebasicfoodgroupsaregrains;fruits;vegetables;milk,yogurt,andcheese(dairy);andmeat,poultry,fish,driedpeasandbeans,eggs,andnuts(protein).IntheCACFPmealpattern,thebasicfoodgroups(alsocalled“mealcomponents”)aregrainsandbreads;milk;meatsandmeatalternates;andfruitsandvegetables.1

Cardiovascular Disease–Referstodiseasesoftheheartanddiseasesofthebloodvessels(arteries,capillaries,veins)withinaperson’sentirebody,suchasthebrain,legsandlungs.1

Cheese Food–Aprocessedcheesepreparedbymixingoneormorecheeseingredientswithoneormoredairyingredientsintoahomogeneousplasticmass,whichreducestheamountofcheeseinthefinishedproduct.Itmustcontainatleast51%ofthecheeseingredientbyweight,haveamoisturecontentlessthan44%,andcontainatleast23%milkfat.2

Cheese Product–Aprocessedcheesethatdoesnotmeetthemaximummoisturecontentof43%and/orthe47%minimummilkfatstandardsofprocessedcheese.2

Cholesterol –Asterolpresentinallanimaltissuesthatwheningestedbyhumans,turnsintoasoft,fatty,wax-likesubstanceinthebloodstream.Itisnecessaryintheproductionofcellmembranesandsomehormones,buttoomuchcholesterolinthebloodisamajorriskforcoronaryheartdisease(whichleadstoheartattack)andforstroke.Thereisnoevidenceforadietaryrequirementforcholesterol.1,6

Chronic Diseases–suchasheartdisease,canceranddiabetes—aretheleadingcausesofdeathanddisabilityintheUnitedStates.Thesediseasesaccountforsevenofeverytendeathsandaffectthequalityoflifeof90millionAmericans.Althoughchronicdiseasesareamongthemostcommonandcostlyhealthproblems,theyarealsoamongthemostpreventable.Adoptinghealthybehaviorssuchaseatingnutritiousfoods,beingphysicallyactiveandavoidingtobaccousecanpreventorcontrolthedevastatingeffectsofthesediseases.1

Combination Food–Asingleservingofafooditemthatcontainstwoormoreoftherequiredmealcomponents(e.g.,pizza,chefsalad).

Dietary Fiber–Typicallyreferstonondigestablecarbohydratesfromplantfoodssuchaslegumes(e.g.,peasandbeans),oats,barley,somefruitsandfruitjuices(e.g.,prunes,plumsandapples),somevegetables(e.g.,broccoli,carrotsandcelery),nuts,seedsandwholegrains.1

Discretionary Calorie Allowance–Thecaloriesremaininginaperson’senergyallowanceafterhe/shehasconsumedadequatecaloriesfromhealthfulfoods,i.e.foodsinlow-fatornoaddedsugarforms.These“left-over”caloriescanbe“spent”onformsoffoodsthatarenotthemostnutrientdense(e.g.,wholemilkratherthanfat-freemilk)ormaybeadditionstofoods(e.g.,saladdressing,sugar,butter).1

Heart Disease–Anarrowingofthesmallbloodvesselsthatsupplybloodandoxygentotheheart(coronaryarteries).1

Monounsaturated Fatty Acids (MUFAs)–Areliquidatroomtemperatureandarefoundincanola,oliveandpeanutoils.MUFAslowertotalcholesterol,lowerbadcholesterol(LDL)andalsoraisegoodcholesterol(HDL).Thesearehealthyfats.4

Nutrient-Dense Foods–Foodsthatprovidesubstantialamountsofvitamins,mineralsandothernutrientsandrelativelyfewercalories.1Nutrient-densefoodsareformsoffoodsthatareleanorlowinsolidfatsandwithoutaddedsolidfats,sugars,starches,orsodiumandthatretainnaturally-occurringcomponentssuchasfiber.


Ounce Equivalent–Inthegrainsfoodgroup,theamountofafoodcountedasequaltoaoneouncesliceofbread;inthemeat,poultry,fish,drybeans,eggs,andnutsfoodgroup,theamountoffoodcountedasequaltooneounceofcookedmeat,poultry,orfish.1

Polyunsaturated Fatty Acids (PUFAs)–Areusuallyliquidatroomtemperature.Safflower,sunflower,cornandsoybeanoilscontainthehighestamountsofPUFAs.PUFAslowertotalcholesterolinthebloodandlowerthebadcholesterol.However,theyalsolowerthegoodcholesterol.Overall,theyarehealthyfats.4

Portion Size–Theamountofafoodconsumedinoneeatingoccasion;canconsistofmultipleservings.1

Processed Cheese–Foodpreparedbymixingoneormorecheeses,withtheaidofheat,formanufacturingwithanemulsifyingagent.Thecheeseisthenpouredintomoldstosolidifyintoahomogeneousplasticmassandislaterpackaged.Thefinalproductcanhaveamaximummoisturecontentof43%andmusthaveatleast47%milkfat.2

Processed Meat–Ameatproductcontainingatleast30%meat,wherethemeathasundergoneprocessingotherthanboning,slicing,dicing,mincingorfreezing,eitherasasinglemeatorincombinationwithotheringredientsoradditives.Processedmeatshavebeencured,smoked,dried,canned,dehydratedand/orcombinedwithchemicalsand/orenzymes.Examplesincludesausage,bacon,delimeats,hotdogs,bologna,salami,pepperoni,etc.3

Saturated Fats–Aresolidatroomtemperaturelikebutter,stickmargarine,shorteningandthefatincheeseandmeat.Somevegetableoils(e.g.,coconutandpalmoil)containmostlysaturatedfats.Theseareunhealthyfatsthatraisecholesterolintheblood,sousethemsparingly,ifatall.4

Serving Size–Astandardizedamountofafood,suchasacuporanounce,usedinprovidingdietaryguidanceorinmakingcomparisonsamongsimilarfoods.1

Sweet Grain–Agrainfoodthatcustomarilycontainsasignificantproportionofcaloriesfromsugar.Includes:doughnuts,Danishes,cakes,cupcakes,pies,cookies,brownies,toasterpastries,commercially-preparedmuffins/quickbreads,sweetrolls,granolabars,andgrainfruitbars.

Trans Fats–Arefoundnaturallyinsomefoodsbutmainlycomefrompartiallyhydrogenatedfatsincommercially-preparedbakedgoodslikecrackersandcookies.Transfatsraisecholesterolinthebloodjustlikesaturatedfatdoes,sotrytolimitoravoidthementirely.Theyareunhealthyfats.4

Whole Grains–Foodsmadefromtheentiregrainseed,usuallycalledthekernel,whichconsistsofthebran,germandendosperm.Ifthekernelhasbeencracked,crushedorflaked,itmustretainnearlythesamerelativeproportionsofbran,germandendospermastheoriginalgraininordertobecalledwholegrain.1

1. U.S.DepartmentofHealthandHumanServices,U.S.DepartmentofAgriculture.DietaryGuidelinesforAmericans,2005.http://www.health.gov/dietaryguidelines/dga2005/document/default.htm.AccessedMay28,2010.

2. ElectronicCodeofFederalRegulations.Title21,Part133.http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&tpl=/ecfrbrowse/Title21/21cfr133_main_02.tplAccessedAugust13,2010.

3. FoodStandardsNewZealandAustralia.FoodStandardsGuide,2001.http://www.foodstandards.gov.au/_srcfiles/Meat_0801.pdf.AccessedJune11,2010.

4. U.S.DepartmentofHealthandHumanServices.PhysicalActivityGuidelinesforAmericans,2008.http://www.health.gov/paguidelines/pdf/paguide.pdf.AccessedJune11,2010.

5. NemoursHealthandPreventionServices.PlanningHealthyMealsforChildCare,2009.

6. AmericanHeartAssociation.WhatisCholesterol?http://www.americanheart.org/presenter.jhtml?identifier=3046103AccessedJune30,2010.


Feeding Infants & Children


Recommended CACFP Daily Meal Pattern – InfantsThismealpatternwasnotreimbursablebyCACFPatthetimeofpublication.

Age Meal Breast Milk/Infant Formula Meats, vegetables, fruits, and infant cere-als (complementary foods)

0through5months Allfeedings 4–6oz.breastmilkorinfantformulaperfeeding Nosolidfoods

6through11months Breakfast 6–8oz.breastmilkorformula 1–4TBSPmeat,fish,poultry,oreggyolkOR1–4TBSPinfantcerealPLUS1–2TBSPvegetableOR1–2Tfruit*

Lunch/Sup-per

6–8oz.breastmilkorformula 1–4TBSPmeat,fish,poultryoreggyolkOR1–4TBSPinfantcerealPLUS1–2TBSPvegetableOR1–2TBSPfruit*

Snack 2–4oz.breastmilkorformula 1–2TBSPvegetableOR1–2TBSPfruit*PLUS½sliceofbreadOR2crackers

NOTES: n *Nofruitjuiceforinfantsunder12monthsofage.

n At6months,introducethesefoodsoneatatime,startingwithmeatorinfantcereal,followedbyvegetables,fruits,andbreadorcrackersinamountsandtypesthataredevelopmentally-appropriate.

n Donotserveanytypeofcow’smilk,foodsmixedwithmilk(suchasmilkwithcereal,milkinmashedpotatoes),ormilk-basedproducts(yogurt,milk,cottagecheese)until1yearofage.Begintransitioningtocow’smilkat1yearofage.

IOM(InstituteofMedicine).2011.Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington,DC:TheNationalAcademiesPress.

Current CACFP Daily Meal Pattern – Infants Meal Component Birth through 3 months 4 through 7 months 8 through 11 months

BREAKFAST – Serve the following 3 components:

Breast Milk or Formula 4–6floz. 4–8floz. 6–8floz.

Infant Cereal None 0–3Tbsp 2–4Tbsp

Fruit or Vegetable None None 1–4Tbsp

LUNCH or SUPPER – Serve the following 4 components:


Fruit or Vegetable None 0–3Tbsp 1–4Tbsp

Infant Cereal None 0–3Tbsp 2–4Tbsp

Meat or Meat Alternate (choose one)

Lean meat, poultry, fish, egg yolk, cooked beans or peas

None None 1–4Tbsp

Cheese None None ½–2oz.

Cottage cheese None None 1–4oz.

SNACK – Serve the following 2 components:


Grain or Bread (choose one)

Bread None None 0–½slice

Crackers None None 0–2crackers

IfyouparticipateinCACFP,youmustcomplywiththismealpatternforreimbursement.


Infant FeedingBreastfeedingBreastmilkistheidealfoodforinfants.Infact,theAmericanAcademyofPediatrics(AAP)recommendsexclusivebreastfeedingforthefirstsixmonthsofaninfant’slife.Duringthistime,nootherfoodsorbeveragesshouldbeserved.Atsixmonths,solidfoodscanbegraduallyintroducedtoaninfant’sdiet.However,breastfeedingshouldcontinueuntilatleast12months,andaslongasdesiredbymotherandbaby.Breastfeedinghasbeenshowntoreduceinfants’riskofdevelopingmanycommonillnessesandchronicconditionssuchasasthma,diabetes,earinfections,respiratorytractinfections,dermatitis,andceliacdisease.Infantswhoarebreastfedarealsolesslikelytobeoverweightorobese.1Additionally,breastfeedingpromotesbondingbetweenamotherandherinfant.

Asanearlycareandeducation(ECE)provider,youhaveaveryimportantroleinpromotingandfacilitatingbreastfeedingamongthefamiliesyouserve.Ifamotherwishestobreastfeed,workwithhertodevelopasystemtoensurethatanamplesupplyofbreastmilkisavailablewhiletheinfantisinyourcare.Thisincludeshavingarefrigerator/freezeravailableforbreastmilkstorageand/oradesignatedprivatespaceformotherstopumporbreastfeed.Breastmilkshouldbeclearlylabeledwitheachinfant’snameandthedateonwhichitwasexpressed.Thisensuresthataninfantreceivesonlyhis/herownmother’sbreastmilkandthatthebreastmilkissafeforconsumption.

Itisveryimportanttofamiliarizeyourselfwiththesafestorageandpreparationofbreastmilk.Belowaresomehelpfultipsandguidelines:

n Nevermicrowavebreastmilk!Itisbesttodefrostbreastmilkeitherintherefrigeratorovernight,byrunningunderwarmwater,orbysettingitinacontainerofwarmwater.Thawedbreastmilkshouldbeusedwithin24hours.Donotrefreezeunusedmilk.

n Ifaninfantdoesn’tfinishthebottleofbreastmilkwithinonehour,throwouttherest.Bacteriafromsalivacancontaminatethemilkandmaketheinfantsickifhe/shedrinksitlater.

n Atroomtemperature,abottleofbreastmilkcansafelystayoutfor3–4hours.

n Breastmilkcanbesafelystoredintherefrigeratorfor48–72hours.

n Breastmilkcanbesafelystoredinthefreezerforuptosixmonths.

n Alwaysstorebreastmilkinthebackoftherefrigeratororfreezer,asthisisthecoldestspot.

Infant FormulaIfbreastfeedingisnotpossibleordesired,iron-fortifiedinfantformulaisanacceptablealternative.Aswithbreastmilk,formulashouldbeclearlylabeledwiththeinfant’sname.Neverswitchaninfant’sformulawithoutconsultationwithhis/herparents/caregivers,asthiscouldcauseanadversereaction.Itisveryimportanttofamiliarizeyourselfwiththesafestorageandpreparationofinfantformula.Belowaresomehelpfultipsandguidelines:

n Alwaysfollowthedirectionsonthelabelcarefully.

n Ifaninfantdoesn’tfinishthebottleofformulawithinonehour,throwouttheremainder.Bacteriafromsalivacancontaminatetheformulaandmaketheinfantsickifhe/shedrinksitlater.

n Topreventwasteandsavetime,mixalargebatchofformulaanddivideitintobottlesthatyoucanrefrigerateandusethroughouttheday.

n Atroomtemperature,preparedinfantformulacansafelystayoutforuptotwohours.

n Ifwarmed,preparedinfantformulacansafelystayoutatroomtemperatureforuptoonehour.

n Preparedinfantformulacanbesafelystoredintherefrigeratorforupto24hours.

Solid/Complementary FoodsAtaroundsixmonths,infantsmaybeslowlyintroducedtosolidfoodsiftheyshowsignsthattheyaredevelopmentallyready.Theseinclude:

n Theabsenceoftonguethrustreflex(baby’stonguedoesn’tautomaticallypushfoodbackoutofhismouth)

n Goodheadandneckcontrol

n Openingtheirmouthswhenfoodcomestowardthem

n Doublingofbirthweight

n Anincreaseddemandforbreastmilkorformulathatcontinuesforseveraldays

Whensolidfoodsareintroduced,theAAPrecommendsthatsingle-ingredientfoodsbegivenoneatatime.Youshouldwaitatleasttwotothreedaysbetweenofferingnewfoods,sothatitwillbeeasiertoidentifythefoodiftheinfantexperiencesanadversereaction(i.e.,allergyorintolerance).Formostchildrenitdoesn’tmatterwhatthefirstfoodsare—wholegraincereals,orpureedvegetables,fruitsandmeats.Breastfedbabiesmaybenefitfrombabyfoodsmadewithmeat,astheseincreaseironandzincabsorption.

ECEprovidersshouldnotintroducenewsolidfoodswithoutfirstconsultinganinfant’sparents/caregivers.

1 AmericanAcademyofPediatrics(2012).PolicyStatement:BreastfeedingandtheUseofHumanMilk. Pediatrics,129(3):e827-e841.AccessedonJanuary7,2013athttp://pediatrics.aappublications.org/content/early/2012/02/22/peds.2011-3552.full.pdf+html


Infants:Beverages

Age Recommended Not RecommendedBirththrough3months n Breastmilk(preferred)

n Iron-fortifiedinfantformulan Anyotherfoodsorbeveragesatthisage

4through7months n Breastmilk(preferred)n Iron-fortifiedinfantformula

n Foodordrinkotherthanbreastmilkand/oriron-fortifiedinfantformulainabottleunlessmedicallynecessary

n Cow’smilkorlactose-freemilkornutritionally-equivalentbeverageslikesoyorricemilk

n 100%fruitandvegetablejuicen Softdrinksn Sports/energydrinksn Sugarybeveragesincludingfruit-baseddrinks

withaddedsweeteners,sweetenedicedteas,punch,etc.

n Artificiallysweetenedbeveragesincludingdietsoftdrinks,teas,lemonade,etc.

n Caffeinatedbeverages

8through11months n Breastmilk(preferred)n Iron-fortifiedinfantformulan Waterwithnoaddedsweeteners

Rationale

Why is juice not recommended for infants until 12 months of age or older?n Fruitsandvegetables,ratherthanjuice,arepreferable

becausetheyprovidenutrientsandfiberthatmaybelostintheprocessingofjuice.

Why should no food or drink other than breast milk or iron-fortified infant formula be served in a bottle?n Cerealsorotherfoodsaddedtoabottledonothelp

infantssleepthroughthenight.

n Additionofcerealsorotherfoodstoabottlecancausechoking.

n Thispracticedeprivesinfantsoftheopportunitytolearntoregulatetheirfoodintake.

Why are sugary beverages not recommended?n Sportsandsoftdrinksarehighincaloriesandsugar

andlowinkeynutrients.

n Breastmilkoriron-fortifiedformulaandwaterprovideallofthenutritionandhydrationthatinfantsneed.Infantsdonotneedtheaddedsugarinsugarybeverages.

n Consumptionofsugarybeveragesisassociatedwith:

• Overweightorobesity

• Calciumdeficiencybecausesugarybeveragesdisplacemilk

• Toothdecay


Portion SizeWatchforhungerandfullnesscues.Signsofhungerininfantsmaybesuckingnoisesorsuckingonfistorfingers,fussiness,orcrying.Signsoffullnessmaybesealingthelipstogether,decreasingtheamountofsucking,spittingoutorrefusingthenipple,orpushingorturningawayfromthebreastorbottle.

Age Item Meals SnacksBirththrough3months n Breastmilk(preferred)

n Iron-fortifiedinfantformula4-6oz.


Approximately4-8oz. 4-6oz.

n Waterwithnoaddedsweeteners Smallamountcanbegivenafterbreastmilkoriron-fortifiedinfantformula.Watercanbeusedforpracticingcupuse.


Approximately6-8oz. 2-4oz.

n Waterwithnoaddedsweeteners Smallamountcanbegivenafterbreastmilkoriron-fortifiedinfantformula.Watercanbeusedforpracticingcupuse.


Infants:Fruits & Vegetables


n Iron-fortifiedinfantformulan Otherfoodsatthisage

4through7months n Avarietyoffruitsand/orvegetablesshouldbeoffered.Allshouldbemashed,strained,orpureedtopreventchoking.

n Fruitsandvegetablesshouldbeservedplain,withnoaddedfat,honey,sugar,orsalt.

n Someexamplesinclude:•Homemadepureedfruitsorvegetables•Commercially-preparedbabyfruits•Commercially-preparedbabyvegetables•Freshorfrozenfruit•Freshorfrozenvegetables•Cannedfruits(in100%juiceorwater)•Cannedvegetables,low-sodium

n Addedfat,honey,sugar,orsaltn 100%fruitandvegetablejuicesn Fruit-baseddrinkswithaddedsweeteners(e.g.,

cocktails,punches,etc.)n Foodordrinkotherthanbreastmilkand/or

iron-fortifiedformulainabottleunlessmedicallynecessary

n Pre-mixed,commercially-preparedfruitsorvegetableswithmorethanonefooditem(e.g.,fruitwithcereal,vegetableswithmeat.Mixturesoffruitsandvegetablesonlyarefine.)

n Pre-mixed,commercially-prepareddesserts(e.g.,infantsmoothies,puddings,etc.)

n Friedorpre-friedvegetablesandfruits

8through11months nAvarietyoffruitsand/orvegetablesshouldbeoffered.

nAllshouldbesoft,orcookeduntilsoft,andcutintobite-sizepiecestopreventchoking.

nCornshouldbecookedandpureedbeforeserving.

nFruitsandvegetablesshouldbeservedplain,withnoaddedfat,honey,sugar,orsalt.

nSomeexamplesinclude:•Freshorfrozenfruits•Freshorfrozenvegetables•Cannedfruits(in100%juiceorwater)•Cannedvegetables,low-sodium

IMPORTANT NOTE: The following are a choking hazard to children under 12 months:n Driedfruitandvegetables

n Rawvegetables

n Cookedorrawwholecornkernels

n Hardpiecesofrawfruitsuchasapple,pear,ormelon

n Wholegrapes,berries,cherries,melonballs,orcherryorgrapetomatoes


Rationale

Why serve fruits and vegetables?n TheDietaryGuidelinesforAmericans

encourageconsumptionofavarietyoffruitsandvegetablesweekly.

n Fruitsandvegetablesprovideessentialvitaminsandminerals,fiber,andothersubstancesthatmayprotectagainstmanychronicdiseases.

n Theyarehighinfiber.

n Theyhelpchildrenfeelfullerlonger.

n Theyprovidechildrenwiththeopportunitytolearnaboutdifferenttextures,colors,andtastes.

n Theyhelpchildrentodeveloplife-longhealthyeatinghabits.

Why no commercially-prepared mixtures of fruits or vegetables and another meal component?n Incommercially-preparedmixtures,itisdifficult

tofigureouthowmuchofeachmealcomponentthemixturecontains.Theremaynotbeenoughofarequiredcomponent;therefore;itcannotbereimbursedbytheCACFP.Mixturesofpeasand

chickencannotbereimbursed,forexample,butmixturesoffruitsand/orvegetablescanbecausetheyarecurrentlycountedasonemealcomponentinCACFP(e.g.,applesandsquash,orpearsandblueberries).

n Mixturesmaycontainanewfoodthatthechildhasnottriedandmaycauseanallergicreaction.Ifachildhasbeenintroducedtoallfoodsinthemixture,itisfinetoserve;however,itwillnotbereimbursedifitcontainstwoormoremealcomponents.

Portion SizeWatchforhungerandfullnesscues.

Age Item MealsBirththrough3months Fruitsand/orvegetables None

4through7months Fruitsand/orvegetables 0–3Tbsp

8through11months Fruitsand/orvegetables 1–4Tbsp


Portion Size Watchforhungerandfullnesscues.

Age Item Meals SnacksBirththrough3months n Grains None None

4through7months n Iron-fortifiedinfantcereal 0–3Tbsp —

8through11months n Iron-fortifiedinfantcereal 2–4Tbsp —

n Bread — ½slice

n Crackers — 2crackers

Infants:Grains & Breads



4through7months n Iron-fortifiedinfantcerealsn Makeatleasthalfofgrainswholegrains(as

possible,giventhatinfantsarestillbeingintroducedtocereals).

n Commerciallypreparedcerealmixtures

8through11months n Iron-fortifiedinfantcerealsn Makeatleasthalfofgrainswholegrains.n Allfoodsshouldhavezerogramsoftransfatn Commercially-prepared,age-appropriatebaked

snacks(suchasteethingbiscuits)areallowedforsnacktimeonly.

n Trytoofferitems(cereals,crackers,bakedgoods,etc.)thathavenomorethan200mgofsodiumperserving

n Grainsandcerealsthathavemorethan6gramsofsugarperserving,aslabeled

n Commerciallypreparedcerealmixturesn Bakedgoodsthatarehighinsugarand/orfat

(suchascookies,granolabars,cupcakes,donuts,cinnamonbuns,etc.)

Rationale

Why serve whole grains?n TheDietaryGuidelinesforAmericansrecommend

makinghalfofgrainservingswholegrains.

n Wholegrainsaregoodsourcesofdietaryfiber,severalBvitaminsandminerals.

n Childrenandadultsshouldeatabout14goffiberforevery1,000caloriesconsumed.Dietshighinfiberhaveanumberofbeneficialeffects,includingloweringtheriskforheartdiseaseandpreventingconstipation.

n Choosingfoodsthatarefreeofaddedsugarshelpspeoplemeettheirnutrientneedswithouteatingtoomanycalories,sugarsandfats.Addedsugarssupplycaloriesbutfewornonutrients.

n Limitingcerealsto6gofsugar(1.5tsp)orfewerwillhelptokeepaddedsugarslowinchildren’sdiets.

Why no commercially-prepared cereal mixtures?n Mixturemaycontainanewfoodthatthechildhas

nottriedandmaycauseanallergicreaction.

n Portionsofthefoodcomponentsinthemixturearenotspecified.


Infants:Meats & Meat Alternates



4through7months n Pureedmeatsorbeanswithnoaddedsugar,fatorsalt(notreimbursablebyCACFPuntil8monthsofage)

n Friedfoodsn Pre-friedbakedfoodssuchaschickennuggets

andfishsticksn Processedmeats,suchashotdogs,bologna,

baconandsausagen Nutsandseeds(chokinghazardforchildrenthis

age)*n Pre-mixed,commercially-preparedmealsn Addedfat,honey,sugarorsalt

8through11months n Leanmeats(beef,veal,and/orpork)n Skinlesspoultry(chicken,turkey)n Fishn Cookedbeansandpeas(legumes)n Eggyolkn Meatsandmeatalternatesshouldbesoft,

pureed,ground,mashedorfinelychoppedtopreventchoking

n Foodsshouldhavezerogramsoftransfat

*Ifusingnutsandseeds,servethemgroundorfinelychoppedinapreparedfood.

Rationale

Why are meats and meat alternates important?n Meats,beans,andeggsofferproteinandother

nutrientssuchaszinc,iron,andBvitamins.

n Proteinsuppliesaminoacidsthatbuild,repairandmaintainbodytissues.

n Nuts,nutbuttersandseedsaregoodsourcesofunsaturatedfat,whichpromotescardiovascularhealth.

n Minimizingtransfatconsumptionreducestheriskofcardiovasculardisease.

Portion Size

Age Item MealsBirththrough3months n Meats&meatalternates None

4through7months n Chicken,meat,egg,cookedbeansorpeas* 1–4Tbsp*

8through11months n Chicken,meat,egg,cookedbeansorpeas 1–4Tbsp

n Cottagecheese 1–4oz.

n Cheese ½oz.–2oz.

*NotreimbursablebyCACFPuntil8monthsofage


Current CACFP Daily Meal Pattern – ChildrenFood Component Ages 1 – 2 Ages 3 – 5 Ages 6 – 12

BREAKFAST – Serve all 3 components (meat/meat alternate is optional)

Milk, fluid ½cup ¾cup 1cup

Fruit or Vegetable ½cup ½cup ½cup

Grain or Bread

Bread ½slice ½slice 1slice

Cereal–cold,dry ¼cup ¹⁄3cup ¾cup

Cereal–hot,cooked ¼cup ¼cup ½cup

Pasta,noodlesorgrains ¼cup ¼cup ½cup

Meat or Meat Alternate (Best Practice—optional, not reimbursed by CACFP at the time of publication)

Leanmeat,poultryorfish ½oz. ½oz. 1oz.

Cheese ½oz. ½oz. 1oz.

Cottagecheese 2Tbsp 2Tbsp 2Tbsp

Largeegg ½egg ½egg ½egg

Peanutbutterorothernut/seedbutters 1Tbsp 1Tbsp 2Tbsp

Nutsorseeds ½oz. ½oz. 1oz.

Yogurt,plainorflavored ¼cup ¼cup ½cup

LUNCH or SUPPER – Serve all 4 components

Milk, fluid ½cup ¾cup 1cup

Fruit or Vegetable:Serve2ormoreseparateandidentifiablefruit/vegetabledishes.

¼cuptotal ½cuptotal ¾cuptotal

Grain or Bread(chooseone)


GrainorPasta ¼cup ¼cup ½cup



Meat or Meat Alternate(chooseone)

Leanmeat,poultryorfish 1oz. 1½oz. 2oz.

Alternateproteinproduct 1oz. 1½oz. 2oz.

Cheese 1oz. 1½oz. 2oz.

Cottagecheese ¼cup ³⁄8cup ½cup

Largeegg ½egg ¾egg 1egg

Cookeddrybeans/peas ¼cup ³⁄8cup ½cup


Nutsorseeds ½oz. ¾oz. 1oz.

Yogurt,plainorflavored ½cup ¾cup 1cup


Food Component Ages 1 – 2 Ages 3 – 5 Ages 6 – 12 SNACK – Select 2 of the 4 components

Milk, fluid ½cup ½cup 1cup

Fruit or Vegetable ½cup ½cup ¾cup

Grain or Bread(chooseone)


Grainorpasta ¼cup ¼cup ½cup



Meat or Meat Alternate(chooseone)

Leanmeat,poultry,orfish ½oz. ½oz. 1oz.

Alternateproteinproduct ½oz. ½oz. 1oz.

Cheese ½oz. ½oz. 1oz.

Cottagecheese 2Tbsp 2Tbsp 2Tbsp

Largeegg ½egg ½egg ½egg

Cookeddrybeans/peas 2Tbsp 2Tbsp 4Tbsp


Nutsorseeds ½oz. ½oz. 1oz.

Yogurt,plainorflavored ¼cup ¼cup ½cup

Recommended CACFP Daily Meal Pattern – ChildrenFood Group Serving Number Range of Serving Size (vary by

age group)Breakfast Fruitornon-starchyvegetable 1 ¼to½cup

Grain/bread 1 ½to3ounceequivalent

Leanmeat/meatalternate 1 ½to2ounceequivalent(3timesweekly)

Milk 1 ½to1cup

Lunch/Supper Fruit 1 ¼to½cup

Vegetable 2 ¹⁄8to½cup

Grain/bread 1 ½to2½ounceequivalent

Leanmeat/meatalternate 1 ½to2½ounceequivalent

Milk 1 ½to1cup

Snack (choose 2 food groups per snack)

Fruit 2perweek ½to1cup

Vegetable 2perweek ¹⁄8to1cup

Grain/bread 2perweek ½to2ounceequivalent

Leanmeat/meatalternate 2perweek ½to1ounceequivalent

Milk 2perweek ½cup

Pleasenotethattheshadedboxesarebestpracticerecommendations,butarenotreimbursedthroughtheCACFPasofthedateofthispublication.

InstituteofMedicine(2011).Report Brief: Child and Adult Care Food Program: Aligning Dietary Guidance for All.RetrievedonJanuary20,2013fromhttp://www.iom.edu/Reports/2010/Child-and-Adult-Care-Food-Program-Aligning-Dietary-Guidance-for-All.aspx


Comparison of Current and Recommended CACFP RequirementsYoucanmakeallofthesechangesnow!Reimbursementwillnotincreaseuntilthenewrulesareinplace.

Eating Occasion Current Requirements Recommended RequirementsAll Mustmeetdailypattern Mustmeetdailyandweeklypatterntoprovidemoreflexibilityandbetter

alignmentwiththeDietaryGuidelines

Breakfast 3mealcomponents 4or5mealcomponents

LunchorSupper 4mealcomponents 5mealcomponents

Snack Any2of4components Varietyspecifiedfortheweek.Choice between 2 small snacks or 1 enhanced snack.*

Meal ComponentFruit Fruitsandvegetablesarecombinedasa

categoryFruitsareaseparatecategory,andservingsareincreased;juiceisnotprovidedforinfantsandislimitedforchildren;fruitscontainingaddedsugarsarelimited.

Vegetable Vegetablesareaseparatecategoryfromfruit,andservingsareincreased;mustprovidevarietyincludingdarkgreenleafy,brightyellow/orange,legumes;sodiumcontentislimited;starchyvegetablesarelimited.

Grain/bread Enrichedorwholegrain,proportionsnotspecified

Atleasthalfmustbewholegrainrich,additionalwholegrainsareen-couraged,grainproductshighinsolidfatsandaddedsugarsarelimitedtocontrolcaloriesandsaturatedfat,highsodiumgrainsarealsolimited.

Meat/meatalternate Noneatbreakfast Includedinweeklybreakfastpatternthreetimesaweektoprovidebal-ancetomealbutflexibilitythroughtheweek;sometypesarelimitedtohelpcontrolcalories,solidfatandsodium.

Milk Anytypeoffluidmilk Mustbenon-fatorlow-fat(1%)forchildrenover2yearsofage.Flavoredmilkmustbenon-fatandisallowedonlyforat-riskafterschoolprograms.For children over 2 years of age and adults, non-fat or low-fat yogurt may be used as a substitute for milk or as a meat alternate no more than once per day.*

Food ComponentEnergy Norequirement Caloriesarecontrolledbylimitingfoodshighinsolidfatsandadded

sugars.

Micronutrients Nostandardspecifiedbyregulation Mealpatternsaredesignedtoachieve,forproteinandmostmicronutri-ents,DRItargetsconsistentwithalowprevalenceofinadequacy.

Fats Norestriction Labelmuststatezerotransfat(ifapplicable);foodspecificationslimithighlyprocessedandhigh-fatmeatsandfoods.

Sodium Norestriction Nosaltatthetable;encouragementtopreparefoodswithlesssalt.Foodspecificationslimitsomesourcesofsodium.

*This substitution (in italics) may not be made until the new CACFP rules are officially in place.

IOM(InstituteofMedicine).2011.Child and Adult Care Food Program: Aligning Dietary Guidance for All.Washington,DC:TheNationalAcademiesPress.


Children 1 through 2 Years:Beverages

Recommendedn12to23months:wholemilkorlactose-

freemilkornutritionally-equivalentnondairybeverageslikesoyorricemilk

n24+months:fat-freeor1%(low-fat)milkorlactose-freemilkornutritionally-equivalentnondairybeverageslikesoyorricemilk

nWaterwithnoaddedsweeteners

Limitn100%fruitandvegetablejuicestono

morethanoneage-appropriateservingperday.Juicemaybeeliminatedentirelyifdesired.

Not RecommendednSoftdrinksnSports/energydrinksnSugarybeveragesincludingfruit-based

drinkswithaddedsweeteners(i.e.juicedrinksorcocktails,punch,etc.)

nArtificially-sweetenedbeveragesincludingdietsodas,teas,lemonade,etc.

nCaffeinatedbeverages

Rationale

Portion Size

Age Item Meals Snacks12through23months Water Asmuchasdesired,anytime

Wholemilk ½cup(4oz.) ½cup(4oz.)

100%juice Nomorethan¼cup(oneserving)perday

24+months Water Asmuchasdesired,anytime

Fat-freeor1%(low-fat)milk ½cup(4oz.) ½cup(4oz.)

100%Juice Nomorethan½cup(oneserving)perday

Why whole milk for children aged 12 through 23 months?n Wholemilkprovidessomefatsthatarenecessaryfor

earlygrowthandbrainandspinalcorddevelopment.

Why fat-free or 1% (low-fat) milk for children aged 2 years and older?n TheAmericanAcademyofPediatrics(AAP)

recommendsservingfat-freeor1%(low-fat)milktochildrenaged2yearsandolder.

n Fat-freeand1%(low-fat)milkcontainasmuchcalciumandVitaminDas2%andwholemilkwithouttheextracaloriesandsaturatedfat.

Why limit juice?n TheAAPrecommendslimitingjuicetooneservingaday.

n Wholefruitsandvegetablesarepreferredbecausetheyprovidenutrientsandfiberthatmaybelostintheprocessingofjuice.

n Excessivejuiceconsumptionisassociatedwithoverweightorobesity,toothdecayanddiarrhea.

Why are sugary beverages not recommended?n Juicedrinks,sportsdrinksandsoftdrinksaregenerally

highincaloriesandsugarandlowinnutrients.

n Consumptionofsugarybeveragesisassociatedwithoverweightorobesity,calciumdeficiency(becausesugarybeveragesdisplacemilk),andtoothdecay.

Why no diet beverages or artificial sweeteners?n Whiledietandartificially-sweetenedbeverageshave

fewcalories,theymaydisplacetheintakeofmorenutritiousdrinkssuchas1%orfat-freemilkthatchildrenneedinordertogrow.


Children 1 through 2 Years:Fruits & Vegetables

Recommended Limit Not RecommendednAvarietyoffruitsand/orvegetables

shouldbeofferedateverymealnFreshorfrozenfruit(cutintobite-size

piecestopreventchoking)nFreshorfrozenvegetables(cutinto

bite-sizepiecesandcooktopreventchoking)

nCannedfruits(in100%juiceorwater)nCannedvegetables,no-orlow-sodium

n100%fruitand/orvegetablejuicestonomorethanoneage-appropriateservingperday.Juicemaybeeliminatedentirelyifdesired.

nAddedfat,sugar,orsalt

nDriedfruitorvegetablesforchildrenunderfour(chokinghazard)

nFruit-baseddrinkswithaddedsugars(i.e.juicedrinksorcocktails,punch,etc.)

nFriedorpre-friedvegetablesorfruits(e.g.Frenchfries,tatertots)

Rationale

Why serve fruits and vegetables?n TheDietaryGuidelinesforAmericansencourage

consumptionofavarietyoffruitsandvegetablesweekly.






Portion Size

Item Meals SnacksFruitsandvegetables ½cup(breakfast)*

¼cup(lunch/supper)*½cup*

100%juice Nomorethan½cup(4oz.)perday

*Startwiththisage-appropriateserving.Ifchildrenarestillhungry,offeranotherage-appropriateservingoffruitsorvegetables.


Children 1 through 2 Years:Grains & Breads

Recommended Limit Not RecommendednMakehalfofgrainservingswhole

grains*nGrainfoodsthathavemorethan3

gramsoffiberperserving,aslabelednFoodsshouldhavezerogramsof

transfatnWholegrainpastanWholegrainbreadnWholegraincerealnBrownricenOatmealnBulgurnQuinoa

nAddedfat,sugarorsalt nCerealsorgrainswithmorethan6gramsofsugarperserving,aslabeled

nSweetgrains(cakes,cupcakes,donuts,Danishes,cinnamonrolls,toasterpastries,granolabars,cookies,commercially-preparedmuffins,etc.)

*Todetermineifaproductisawholegrain,lookontheingredientslist.Awholegrainshouldbethefirstingredientlisted,orthefirstingredientafterwater.Examplesincludewholewheatflour(notjust“wheatflour”),wholegraincorn,wholecornmeal,brownrice,oatsorwholeoats,etc.





n Choosingfoodsthatarefreeofaddedsugarshelpspeoplemeettheirnutrientneedswithouteatingtoomanycalories,sugarsandfats.

n Addedsugarssupplycaloriesbutfewornonutrients.

n Discretionarycalorieallowanceforchildren2–5yearsofageallowsforonly4–5tspofaddedsugarseachday.


Portion Size

Item Meals SnacksBreaditems(bread,rolls,bagels,etc.) ½slice ½slice

Cereals,hotorcold ¼cup(2oz.) ¼cup(2oz.)

Pasta,noodlesorgrains ¼cup(2oz.) ¼cup(2oz.)

Rationale


Children 1 through 2 Years:Meat & Meat Alternates

Recommended Limit Not RecommendednLeanmeats(beef,veal,and/orpork)nSkinlesspoultry(chicken,turkey)nFishnCookedbeansandpeas(legumes)nNutbuttersnEggsnYogurt†

nCheese†

nCottagecheese†

nMeatsandmeatalternatesshouldbecutintobit-sizepiecestopreventchoking

nFoodsshouldhavezerogramsoftransfat

nAddedfat,sugarorsalt nFriedfoodsnPre-friedbakedfoodssuchaschicken

nuggetsandfishsticksnProcessedmeats,suchashotdogs,

bologna,baconandsausagenChickenorturkeywiththeskinnShark,swordfish,kingmackerel,tilefish,

albacoretuna(highinmercury)nProcessedcheesefoodorcheeseproductnNutsandseeds(chokinghazardfor

childrenunderfour)*





n Dairyfoods(e.g.,cheeseandyogurt)aregoodsourcesofproteinandcalcium.


Portion Size

Item Meals SnacksLeanmeat,poultryorfish 1oz.(2Tbsp) ½oz.(1Tbsp)

Alternateproteinproduct 1oz.(2Tbsp) ½oz.(1Tbsp)

Cheese 1oz.(2Tbsp) ½oz.(1Tbsp)

Cottagecheese ¼cup(2oz.) 1oz.(2Tbsp)

Largeegg ½egg ½egg

Cooked,drybeansorpeas ¼cup(2oz.) 1oz.(2Tbsp)

Nutorseedbutters 2Tbsp 1Tbsp

Nutsandseeds ½oz.(1Tbsp) ½oz.(1Tbsp)

Yogurt ½cup(4oz.) ¼cup(2oz.)

*Ifusingnutsandseeds,servethemgroundorfinelychoppedinapreparedfood.†Fat-freeor1%low-fatforchildrentwoandolder

Rationale


Children 3 through 5 Years:Beverages

Recommended Limit Not RecommendednFat-freeor1%(low-fat)milkor

lactose-freemilkornutritionally-equivalentnondairybeverageslikesoyorricemilk


n100%fruitandvegetablejuicestonomorethanoneage-appropriateservingperday.Juicemaybeeliminatedentirelyifdesired.

nSoftdrinksnSports/energydrinksnSugarybeveragesincludingfruit-based




Rationale

Why fat-free or 1% (low-fat) milk for children aged 2 years and older?• TheAmericanAcademyofPediatrics(AAP)


• Fat-freeand1%(low-fat)milkcontainasmuchcalciumandVitaminDas2%andwholemilkwithouttheextracaloriesandsaturatedfat.

Why limit juice?• TheAAPrecommendslimitingjuicetooneservingaday.

• Wholefruitsandvegetablesarepreferredbecausetheyprovidenutrientsandfiberthatmaybelostintheprocessingofjuice.

• Excessivejuiceconsumptionisassociatedwithoverweightorobesity,toothdecay,anddiarrhea.

Why are sugary beverages not recommended?• Sportsandsoftdrinksaregenerallyhighincalories

andsugarandlowinnutrients.

• Consumptionofsugarybeveragesisassociatedwithoverweightorobesity,calciumdeficiency(becausesugarybeveragesdisplacemilk),toothdecay

Why no diet beverages or artificial sweeteners?• Whiledietandartificially-sweetenedbeverageshave

fewcalories,theymaydisplacetheintakeofmorenutritiousdrinkssuchasfat-freeor1%(low-fat)milkthatchildrenneedinordertogrow.

Portion Size

Item Meals SnacksWater Asmuchasdesired,anytime

Fat-freeor1%(low-fat)milk ¾cup(6oz.) ½cup(4oz.)



Children 3 through 5 Years:Fruits & Vegetables


shouldbeofferedateverymealnFreshorfrozenfruit*nFreshorfrozenvegetables*nCannedfruits(in100%juiceorwater)nCannedvegetables,no-orlow-sodiumnDriedfruitsandvegetablesforchildren

fourandolder

*For children under four, cut into bite-size pieces and/or cook to prevent choking

n100%fruitand/orvegetablejuicestonomorethanoneage-appropriateservingperday.Juicemaybeeliminatedentirelyifdesired.


nDriedfruitorvegetablesforchildrenunderfour(chokinghazard)


nFriedorpre-friedvegetablesorfruits(e.g.Frenchfries,tatertots)

Rationale

Why are fruits and vegetables important?n TheDietaryGuidelinesforAmericans

encourageconsumptionofavarietyoffruitsandvegetablesweekly.






Portion Size

Item Meals SnacksFruitsandvegetables ½cup* ½cup*


*Startwiththisage-appropriateserving.Ifchildrenarestillhungry,offerthemanotherage-appropriateservingoffruitsorvegetables.


Children 3 through 5 Years:Grains & Breads


grains*nGrainfoodsthathavemorethan

3gramsoffiberperserving,aslabeled


nWholegrainpastanWholegrainbreadnWholegraincerealnBrownricenOatmealnBulgurnQuinoa



*Todetermineifaproductisawholegrain,lookontheingredientslist.Awholegrainshouldbethefirstingredientlisted,orthefirstingredientafterwater.Examplesincludewholewheatflour(notjust“wheatflour”),wholegraincorn,wholecornmeal,brownrice,oatsorwholeoats,etc.

Rationale







n Discretionarycalorieallowanceforchildren2–5yearsofageallowsforonly4–5tspofaddedsugarseachday.



Portion Size

Item Meals SnacksBreaditems(bread,rolls,bagels,etc.) ½slice ½slice

Cereals,cold ¹⁄3cup(2.5oz.) ¹⁄3cup(2.5oz.)

Cereals,hot ¼cup(2oz.) ¼cup(2oz.)

Pasta,noodlesorgrains ¼cup(2oz.) ¼cup(2oz.)


Children 3 through 5 Years:Meats & Meat Alternates

Recommended Limit Not RecommendednLeanmeats(beef,veal,and/orpork)nSkinlesspoultry(chicken,turkey)nFishnCookedbeansandpeas(legumes)nNutbuttersnEggsnFat-freeorlow-fatyogurtnFat-freeorreduced-fatcheesenFat-freeorlow-fatcottagecheesenMeatsandmeatalternatesshouldbecut

intobite-sizepiecestopreventchokingnFoodsshouldhavezerogramsof

transfat



bologna,baconandsausagenChickenorturkeywiththeskinnShark,swordfish,kingmackerel,tilefish,

albacoretuna(highinmercury)nProcessedcheesefoodorcheeseproductnNutsandseeds(chokinghazardfor

childrenunderfour)*

*Ifusingnutsandseedsforchildrenunderfour,servethemgroundorfinelychoppedinapreparedfood.

Rationale







Portion Size

Item Meals SnacksLeanmeat,poultryorfish 1½oz.(3Tbsp) ½oz.(1Tbsp)

Alternateproteinproduct 1½oz.(3Tbsp) ½oz.(1Tbsp)

Cheese 1½oz.(3Tbsp) ½oz.(1Tbsp)

Cottagecheese ³⁄8cup 1oz.(2Tbsp)

Largeegg ¾egg ½egg

Cooked,drybeansorpeas 3oz.(6Tbsp) 1oz.(2Tbsp)

Nutorseedbutters 3Tbsp 1Tbsp

Nutsandseeds ¾oz.(1½Tbsp) ½oz.(1Tbsp)

Yogurt ¾cup(6oz.) ¼cup(2oz.)


Children 6 Years and Older:Beverages

Recommended Limit Not RecommendednFat-freeor1%(low-fat)milkor

lactose-freemilkornutritionally-equivalentnondairybeverageslikesoyorricemilk


n100% fruitandvegetablejuicestonomorethanoneage-appropriateservingperday.Juicemaybeeliminatedentirelyifdesired.

nSoftdrinksnSports/energydrinksnSugarybeveragesincludingfruit-based




Rationale

Why fat-free or 1% (low-fat) milk for children aged 2 years and older?• TheAmericanAcademyofPediatrics(AAP)


• Fat-freeand1%(low-fat)milkcontainasmuchcalciumandVitaminDas2%andwholemilkwithouttheextracaloriesandsaturatedfat.

Why limit juice?• TheAAPrecommendslimitingjuicetoservingaday.

• Wholefruitsandvegetablesarepreferredbecausetheyprovidenutrientsandfiberthatmaybelostintheprocessingofjuice.

• Excessivejuiceconsumptionisassociatedwithoverweightorobesity,toothdecayanddiarrhea.

Why are sugary beverages not recommended?• Sportsandsoftdrinksaregenerallyhighincalories

andsugarandlowinnutrients.

• Consumptionofsugarybeveragesisassociatedwithoverweightorobesity,calciumdeficiency(becausesugarybeveragesdisplacemilk),andtoothdecay.

Why no diet beverages or artificial sweeteners?• Whiledietandartificially-sweetenedbeverageshave

fewcalories,theymaydisplacetheintakeofmorenutritiousdrinkssuchas1%orfat-freemilkthatchildrenneedinordertogrow.

Portion Size

Item Meals SnacksWater Asmuchasdesired,anytime

Fat-freeor1%(low-fat)milk 1cup(8oz.) 1cup(8oz.)

100%juice Nomorethan¾cup(6oz.)perday


Children 6 Years and Older:Fruits & Vegetables


shouldbeofferedateverymealnFreshorfrozenfruitnFreshorfrozenvegetablesnCannedfruits(in100%juiceor

water)nCannedvegetables,no-orlow-

sodiumnDriedfruitsandvegetables

n100%fruitandvegetablejuicestonomorethanoneage-appropriateservingperday.Juicemaybeeliminatedentirelyifdesired.



nFriedorpre-friedvegetablesorfruits

Rationale

Why are fruits and vegetables important?• TheDietaryGuidelinesforAmericansencourage

consumptionofavarietyoffruitsandvegetablesweekly.

• Fruitsandvegetablesprovideessentialvitaminsandminerals,fiber,andothersubstancesthatmayprotectagainstmanychronicdiseases.

• Theyarehighinfiber.

• Theyhelpchildrenfeelfullerlonger.

• Theyprovidechildrenwiththeopportunitytolearnaboutdifferenttextures,colors,andtastes.

• Theyhelpchildrentodeveloplife-longhealthyeatinghabits.

Portion Size

Item Meals SnacksFruitsandvegetables ¾cup* ¾cup*

100%juice Nomorethan¾cup(6oz.)perday 1cup(8oz.)

*Startwiththisage-appropriateserving.Ifchildrenarestillhungry,offerthemanotherage-appropriateservingoffruitsorvegetables.


Children 6 Years and Older:Grains & Breads


grains*nGrainfoodsthathavemorethan3

gramsoffiberperserving,aslabelednFoodsshouldhavezerogramsof

transfatnWholegrainpastanWholegrainbreadnWholegraincerealnBrownricenOatmealnBulgurnQuinoa



* Todetermineifaproductisawholegrain,lookontheingredientslist.Awholegrainshouldbethefirstingredientlisted,orthefirstingredientafterwater.Examplesincludewholewheatflour(notjust“wheatflour”),wholegraincorn,wholecornmeal,brownrice,oatsorwholeoats,etc.

Rationale







n Discretionarycalorieallowanceforchildren6yearsofageandolderallowsforonly4–6tspofaddedsugarseachday.



Portion Size

Item Meals SnacksBreaditems(bread,rolls,bagels,etc.) 1slice 1slice

Cereals,cold ¾cup(6oz.) ¾cup(6oz.)

Cereals,hot ½cup(4oz.) ½cup(4oz.)

Pasta,noodlesorgrains ½cup(4oz.) ½cup(4oz.)


Children 6 Years and Older:Meats & Meat Alternates

Recommended Limit Not RecommendednLeanmeats(beef,veal,and/orpork)nSkinlesspoultry(chicken,turkey)nFishnCookedbeansandpeas(legumes)nNutsandseedsnNutbuttersnEggsnFat-freeorlow-fatyogurtnFat-freeorreduced-fatcheesenFat-freeorlow-fatcottagecheesenMeatsandmeatalternatesshould

becutintobite-sizepiecestopreventchoking




bologna,baconandsausagenChickenorturkeywiththeskinnShark,swordfish,kingmackerel,tile

fish,albacoretuna(highinmercury)nProcessedcheesefoodorcheese

product

Rationale







Portion Size

Item Meals SnacksLeanmeat,poultryorfish ¼cup(2oz.) 1oz.(2Tbsp)

Alternateproteinproduct ¼cup(2oz.) 1oz.(2Tbsp)

Cheese ¼cup(2oz.) 1oz.(2Tbsp)

Cottagecheese ½cup(4oz.) 1oz.(2Tbsp)

Largeegg 1egg ½egg

Cooked,drybeansorpeas ½cup(4oz.) ¼cup(2oz.)

Nutorseedbutters ¼cup(4Tbsp) 2Tbsp

Nutsandseeds 1oz.(2Tbsp) 1oz.(2Tbsp)

Yogurt 1cup(8oz.) ½cup(4oz.)

General Guidance


Role Modeling


Fromearliestinfancy,childrenlearnthroughtheirinteractionswithparents/guardiansandearlycareandeducationproviders.Youngchildrennaturallywanttodowhatyoudo.Workingwithchildrenandfamilieseverydaygivesyouauniqueopportunitytoinfluencepositivehealthbehaviors.Youcandomanythingstohelpchildrendevelophealthyeatingandphysicalactivityhabits,andbeingagoodrolemodeliswhereitbegins.Rememberthatchildrenpickuponattitudesandbehaviors.Theywilllearnfromyouwhichfoodstoeatandwhichtoreject,somakesureyourcommentsaboutthefoodservedarepositive.Mealtime isagreatwaytohelpchildrendeveloppositiveattitudesabouthealthyfoods,learnappropriatemealtimebehavior,andimprovecommunicationskills.Usethefollowingtipstohelpyoumodelhealthyhabits:

n Eathealthyfoodstogether.Letchildrenseeyouenjoyingfruits,vegetablesandwholegrainsatmealsandsnacktime.

n Bewillingtotrynewfoodswiththechildren.Childrenwillbemoreinclinedtotasteanunfamiliarfoodifatrustedadultiseatingitalso.Compareexperiencesandtalkabouthowthefoodlooks,smells,andtastes.

n Makepositivecommentsabouthealthyeating—encouragechildrentotasteallfoods,especiallynewones!

n Alwayspraisechildrenwhentheyeattheirfruitsandvegetablesoratleastgivethematry.Praiseservesaspositivereinforcementandmakesitmorelikelythatkidswillrepeatthisbehavioragaininthefuture.

n Adoptfamily-style dining,inwhichallfoodisplacedinservingbowlsonthetableandchildrenareencouragedtoservethemselvesaloneorwithhelpfromanadult.Thishelpschildrenthinkabouttheirownhungerandfullnesscuesandlearnhowtomakehealthychoices.It’salsoagreattimetoteachchildrenaboutappropriateservingsizesandencouragethemtotryunfamiliarfoods.

n Makemealsandsnacktimepositive,cheerfulandunhurriedevents.Childrenshouldlearntochewtheirfoodcompletely.Ourbodiesneedtimetorealizethatthey’vehadenoughtoeat,andthisisespeciallytrueforchildren’sgrowingbodies.Modelingthesebehaviorsandtakingtimetoenjoyaleisurelymealteacheschildrentheimportanceofmealtimeandpropernutrition.

n Wheneatingwithchildren,makesureyou’reconsistentinyourmessagesbyeatingonlywhatthey’realsoallowedtoeat.Childrenarequicktopickupwhensomethingisn’t“fair,”sodon’tcreateadoublestandard.

n Seizetheteachablemomentsduringmealsandsnacktime.InsteadofwatchingTVwhileeating,engagechildreninconversationabouthealthyhabits.Discusswherethefoodsyou’reeatingcomefromandwhythey’regoodforbothadultsandkids.

n Allowchildrentoobserveyouchoosinghealthyfoodsoverlessnutritiousalternatives(e.g.,sweetsandhigh-fatsnacks).Thentellthemwhyyouchosetheappleoverthecookieorbrownie.

UnitedStatesDepartmentofAgriculture.Set a good example- they take their lead from you.http://www.mypyramid.gov/preschoolers/HealthyHabits/goodexample.html.AccessedJune22,2010.

Family-Style Meals


Usingfamily-styledininginyourearlycareandeducationprogramsupportsindependence,socialskills,healthyeatingandmore.Childrenwhoaregiventheopportunitytoactivelyparticipateinmealtimelearnandpracticeimportantskillslikepassingandservingfoodanddrinks,tablemanners,preparingformealsandcleaningup.Theyareencouragedtotrynewfoodsandtoservethemselvesappropriateportions.Usethebelowguidancetoplanforfamily-styledininginyourprogram.

Mealtime Routine Sample1. Callforhelpers—childrenwithdailyjobs

2. Transitionactivity—song

3. Bathroomandhandwashbreak

4. Childrensitatthetableasthefoodisplacedonthetable

5. Teacherssitandeatwithchildren

6. Childrenandteacherscleanup

7. Transition—childrenchoosequietbooksorpuzzlesasothersfinisheating

Family-Style Mealtime ChecklistMealtime routine Teachers’routinesallowforfoodtobepreparedand

readyatthedesignatedmealtime.

Appropriately sized bowls and serving utensils Foodisservedinbowlsofappropriatesizethat

childrencanliftandpass.

Servingbowlsareofappropriatematerialsotheydonotconductheatandarenottoohottopass.

Smallsizescoops,one-pieceplastictongs,andshort-handledhardplasticservingspoonsareused.Servingutensilsshouldalignwithservingsizerecommendationsforageandfoodgroup.

Mealtime expectations to review with children Weeattogetheratthetable.

Weallcometothetableatthesametime.

Wewaituntileveryoneisreadybeforewebeginourmeal.

Weserveourselvesandpassfoodtoeachother.

Weuseinsidevoices.

Passing food practice for children Passwithbothhands.

Keepfoodoverthetablewhenpassingit.

Holdthebowlbythesidetokeepfingersoutoffood.

Serving utensils practice for children: try this for a small group activity or set up a learning center in classroom Practicewithscoops,tongs,andshort-handledhard

plasticservingspoons.

Pouring practice for children: set up water table or learning center for practice in classroom Pretendpractice.

Practicewithdryliquidsuchassandorbeans.

Practicewithwater.

Practicewithwaterandpouringintochild-sizecups.

Cleanup practice for children: try this in dramatic play or as a small group activity Pretendcleanupwithspongeorcloth.

Pretendfloorcleanupwithmini-moporcloth.

Practicecleanupoftableandfloorwithwater.

NationalFoodServiceManagementInstitute.(2011).Happy mealtimes for healthy kids. University,MS:Author.


Hungry or Full?Mostinfantsandyoungchildrencanfigureoutwhentheyarefullandwillstopeatingifpermitted.Followthedivisionofresponsibilitywhenfeeding:“It’syourjobtoprovide,andchildren’sjobtodecide.”Overthecourseoftheweek,infantsandchildrenwilleatasmuchastheyneedtogrow.Youcanhelpthemeatjusttherightamountbyfollowingtheseeasystrategies:

For infantsn Lookforhungercues.Infantshavedifferentwaysof

showingtheyarehungry,butcommonhungercuesincluderooting,makingsuckingnoises,ortryingtoputafistintheirmouth.

n Whentheinfantcries,looktoseewhatelsecouldbebotheringherbeforeimmediatelyfeeding.Aninfantwhocriesmaynotbehungry.Aneedforsleep,affectionoradiaperchangemayalsobethecause.

n Whentheinfantbecomesdistracted,andsuckingstopsorbecomeslessfrequent,takethebottleoutandseeifhestillrootsforit.Theinfantcouldjustbeusingthebottleasapacifierafterhehasfulfilledhishungerneeds.

n Lookformilkrunningoutoftheinfant’smouth.Aninfantmayletthebottlestayinhermouthevenaftersheisfull.

n Itisnotnecessarytofinishoffabottle,containeroffoodorfoodontheplate.Evenwhenthereisanounceleft,ifaninfantisfull,lethimstopeating.Ifyouareworriedaboutwastingbreastmilkoriron-fortifiedinfantformula,startwithsmalleramountsandaddmoreiftheinfantisstillhungry.

For toddlers and older childrenn Littletummiesneedlittleportions.Justlikeadults,

whenthereisalargeamountoffoodontheplate,childrenwilleatit.Therefore,startsmallandaskthemiftheyarehungrybeforeservingorallowingsecondservings.Thiswillalsoreducefoodwasteandsavemoney!

n Servefamily-style—childrenwilllearntoputtherightamountontheirplatesfromthestart.

n Createapositiveeatingenvironmentbylisteningwhenachildsayssheisfull.Discouragethe“cleanyourplate”habit.Atoddlermaynotsaysheisfull,butshemaystartplaying,becomedistracted,shakeherhead“no,”closehermouth,orrefusetofinishthefoodonherplate.

n Sitwiththechildrenandletthemseeyoueatwhenyouarehungryandstopeatingwhenyouarefull,evenifthereisfoodonyourplate.Explainwhatyouaredoing.

n Complaintsofbeinghungry,especiallywhenachildhasjusteaten,maybeduetoothertriggerssuchasboredom,TVadvertisingorseeinganotherpersoneating.Helpthechildmoveontoadifferentfunactivity.


Picky EatersItisnatural forchildrentobecautiouswithnewfoods.Itcantakeupto10–15tries—actuallyputtingthefoodintheirmouths—beforetheymaycometolikeit.Somechildrenareespeciallycautiousabouttryingnewfoods,whileothersusefoodasawaytobeincontrol.

Usethesestrategiestocreateapositiveenvironmentandminimizestruggleswhentryingnewfoods:

For infantsn Don’tbediscouragedbyafrown.Infantsnaturally

prefersaltyandsweettastes,soforsomefruitsandvegetablesitmaytakeupto10–15triesforababytoacceptthenewfood.Don’tgiveup.

n Whenofferinganewfood,servetheinfantafoodhe/sheisfamiliarwithandlikes.Youcouldtryalternatingbitesbetweenthenewfoodandthefamiliarfood.

For toddlers and older childrenn Createaroutinethateveryoneshouldtryandtaste

newfoodsofferedatyourprogram.Encourageallchildrentotakeatleastonebiteofnewfoods.Ifachildisadamantlyagainstit,don’tforcetheissue.

n Putaverysmallportionontheplatetotry(liketwopeas).Youngchildrenmaybeconcernedthattheywon’tlikethenewfood,sohelpthembyputtingonlyasmallamountontheirplates—itlookslessoverwhelming.

n Alwaysofferhealthyfoodsorcreateapolicythatrequiresparentstoprovidewell-balancedmealsthatalignwithMyPlateand/orCACFPrecommendations.

n Avoidrewardinggoodbehaviororacleanplatewithfoodsofanykind.Especiallyavoidforcingachildtofinishthe“healthyfoods”togettohisdessertorsweets—thiscanmakethehealthyfoodseemlikepunishmentandforcethechildtoeatwhenheisfull.

n Offerdessertsrarelysochildrendonotexpectthemateverymeal.Whenchildrencometoexpectdessert,theymaynoteatthehealthierfoodsortheymayseedessertsasarewardforeatinghealthyfood.Bynothavingdessertasaregularoption,youminimizethisstruggle.

n Whenintroducinganewfood,makeitagameorlesson.Remember,itcantake10to15triesforachildtoacceptanewfood.Tryofferingthenewfoodoutsidethemealtime.Youcanmakeitaclassroomlessonandthenhavechildrenwhoareinterestedintryingthenewfoodtakeatasteandsharetheirperceptions.Thiscreatesadesirabilitytotrythenewfood.


Choking Hazards and Allergy WarningThefollowingfoodsareconsideredchokinghazardsforchildrenunder four years of ageifservedwholeorinchunks.Usethesesimplechangestomakethemsafeoptions.Somefoodscannotbesafelyaltered,soit’srecommendedtheynotbeservedatall.

Choking Hazard Make It Safe By…Nutsandseeds Choppingfinely;servingchoppedorgroundinpreparedfoods

Hotdogs Cuttinginquarterslengthwise,thencutintosmallerpieces

Wholegrapes Cuttinginhalflengthwise

Raisins Cookinginfood

Chunksofmeatorcheese Choppingfinely

Hardfruitchunks(likeapples) Choppingfinely,cuttingintothinstrips,steaming,mashing,orpureeing

Rawvegetables Choppingfinely,cuttingintothinstrips,steaming,mashing,orpureeing

Peanutbutter Spreadthinlyoncrackersormixwithapplesauceandcinnamonandspreadthinlyonbread

Choking Hazard DO NOT SERVEDriedfruitsorvegetables Donotserve

Popcorn* Donotserve*Foodsthatarenotreimbursable

ACTIONSTEP:Besureallfoodsarecutintobite-sizepieces,steamedormashed.Encouragechewingcompletelybeforeswallowingtoensuresafety.

Food AllergiesBecausefoodallergiesarecommoninchildren,itisimportanttobeawareoftheingredientsinallfoodsbeforeserving.

Theeightmostcommonallergensare

n Milk

n Eggs

n Peanuts*

n Treenuts*

n Fish

n Shellfish

n Soy

n Wheat

*Note:Treenuts,peanutsandnutbuttersareexcellentsourcesofproteinandhealthyfatsforgrowingchildren,arereimbursablemeatalternateoptionsandarestronglyencouragediffeasibleforyourprogram.

ACTIONSTEP:Ifachildhasafoodallergy,adoctor’snotemustbekeptonfilestatingtheallergyandanyappropriatesubstitutions.Besuretospeakwithallparents/guardiansaboutchildren’sfoodallergies.Ifallergiesaresevere,askforalistoffoodstheirchildispermittedtoeat.

Menu Planning & Meal Preparation



Tips for Transitioning Kids to Healthier FoodsManyyoungchildrenarepickyeatersandprefertoeatsimple,familiarfoods.However,childhoodisanimportanttimethatshapesfoodpreferencesandlifelonghealthhabits.Asanearlycareandeducationprovider,youhavetheuniqueopportunitytointroducechildrentoavarietyofnutritiousfoodstomakesuretheygrowupstrongandhealthy.Whileyoumayencountersmallchallengesalongtheway,thetipsbelowfortransitioningkidstohealthierfoodsaresuretomakethetasklessdaunting.

n Transitionfoodsafterasummer,winterorspringbreak.Childrenarelesslikelytonoticeadifferenceifthey’vebeenawayforawhile.

n Transitiontonewfoodsoringredientsslowlyandgradually.Insteadofgoingdirectlyfromwholemilktofat-free,firstserve2%forafewweeks,then1%(low-fat),beforefinallyarrivingatfat-freemilk.Youcanalsotrymixingwholeandfat-freeandgraduallyreducingtheamountofwholemilkaskidsadjusttothetaste.

n Besuretointroduceonlyonenewfoodatatimeandallowkidstoadjusttothechange.

n Encourageallkidstotastefoodeverytimeit’sserved,butletthemknowthattheydon’thavetoeatawholeservingiftheydon’tlikeit.Theycanjust“tryit.”Makeitagroupevent.

n Introducenewfoodsinfunandcreativeways.Forexample,freezesmallbatchesofmixedchoppedfruitinsmallcupsoricecubetrays,addastick,andvoilà–adeliciousfrozentreatthatkidsaresuretoenjoy!

n Involvechildreninpreparingmealsandsnackscreatedfromnewfoodstheyarelearningabout.Childrenaremorelikelytotryandenjoyfoodthattheyhavehelpedprepare.

n Teachchildrenwherethefoodthey’reeatingcomesfrom.Thismaybecomfortingforpickyeatersandallowsthemtolearnabouthowfoodismadeorgrown.Talkaboutthefoodwithchildrenduringmealtime,andencouragethemtosharehowtheylikeit.

n Alwaysprovideplentyofpraiseandencouragementwhenkidstrynewfoodstoreinforcethispositivebehavior.Praisingchildrenatthetablewhoaretryingthenewfoodmayencouragethemorehesitantchildrenaswell.

n “Sneakin”healthieringredients.Forexample,cauliflowercangoundetectedwhenpureedandmixedinwithmashedpotatoes.Askidsadjusttothetaste,youcanservecaulifloweronitsown.


How to Read a Food Label

2-100

110

Serving Size:

18

12g0g

0g0mg

Calories per gram:Fat 8 • Carbohydrate 4 • Protein 4

210mg22g

1g3g

3%0%

9%7%

6%

0%

1 (1 cup, 30 grams)

12%3g

How to Read a Food Label

Serving Size and Servings Per Container• Look at the serving size and how

many servings you are actually eating. If you are eating more than one serving, you need to multiply the calories by the number of servings.

Sodium• Important to look for less sodium

(<5% is low, and >20% is high) in order to reduce the risk of high blood pressure.

• Snack items should have no more than 200mg of sodium per serving.

Fats • Look for foods low in saturated and

trans fat, and cholesterol. Most fats should be poly or monounsaturated.

• Food should have no more than 35% of its calories from fat and no more than 10% of its calories from saturated fat excluding nuts, seeds, peanut butter, and other nut butters.

• All foods should have less than 0.5g of trans fat.

Calories Per Serving• Low - 40 calories or

less per serving• High - 400 or more

calories per serving • First check the calories and then

check the nutrients to see what you will be getting from the foods you are eating.

Sugars • Look for foods low in added sugars.

Read the ingredient list and make sure that sugar is not one of the first three items on the list.

• Names for added sugars include: sucrose, glucose, high fructose corn syrup, corn syrup, maple syrup, molasses, and fructose.

• A food should have no more than 35% of its calories from total sugars.


Planningamenucanbehard.Tryingtofindfoodsthatmeetrecommendationsandyourbudgetisachallengingtask!Usethesuggestionsbelowtochoosehealthyoptionsfromeachfoodgroupwhenplanningmenus:

Food Component Healthy OptionsGrainsandBreads nWholegrainbread(rolls,breadsticks)

nWholegrainpitanWholegrainmini-bagelsnWholegrainEnglishmuffinsnWholegrainpancakeorwafflemixnWholegrainorcorntortillasnBrownricenWholegraincouscousnOatmealnLowsugarcereal(lessthan6gramsofsugarperserving)nRicecakesnWholegraincrackersnGrahamcrackersnBakedtortillaorcornchipsnPretzels

MeatAlternates nLeanandveryleangroundmeats(80–95%lean)nLeanandveryleangroundchickenorturkey(80–95%lean)nLeancutsofbeef,ham,lamb,porkorvealnBoneless,skinlesschickenandturkeynFish(e.g.,salmon,trout,flounder,tilapia,tunaorcod)nCannedtunapackedinwaternRealcheeses(e.g.,cheddar,provolone,parmesan,Gouda,mozzarella,Swissorricotta)nLow-fatrealcheeses(e.g.,cheddar,provolone,parmesan,Gouda,mozzarella,Swissorricotta)nCottagecheese(low-fatorfat-free)nYogurt(low-fatorfat-free,plainorflavored)nNutsandseedsnBeansnHummusnEggs

FruitsandVegetables nFresh—Seethe“SeasonalFruitsandVegetablesList”forfreshsuggestionsnCannedfruitin100%juiceorwater(ifinsyrup,drainedandrinsed)nCannedvegetableswithoutaddedsaltorfatnFrozenfruitsandvegetableswithoutaddedsalt,sugarorfatnUnsweetenedornosugaraddedapplesaucenSalsa

Milk n1%(low-fat)nFat-free

Choosing Healthy Options in Each Food Group

} Forchildrenagetwoandolder


Seasonal Fruits & VegetablesFreshfruitsandvegetablesareadelicious,healthypartofmealsand snacks.Whilemostproduceisavailableyear-round,itcanbeexpensivewhenitisnotpurchasedinseason.Fruitsandvegetablesalsotastebetterwhenpurchasedduringtheirnaturalgrowingseason.Thechartbelowshowswhichfruitsandvegetablesgrowbestinthefall,winter,spring,andsummer.Whenpreparingfoodatyourprogram,keepthislistinmindanduseseasonally-appropriateingredientstosavemoney.Ifarecipecallsfora vegetablethatisnotinseason,replaceitwithonefromthischartthatis.Youcanalsousethischarttoteachchildrenaboutdifferentfruitsandveggies!

Fall Winter Spring SummerSeptember, October, November December, January, February March, April, May June, July, August

ApplesBroccoliBrusselssproutsCabbageChinesecabbageCauliflowerCeleryRootChicoryCranberriesCucumbersDatesEggplantFennelGrapesGreensLettuce:headoricebergLeaflettuceMushroomsNutsOkraMandarinorangesPearsChilipeppersSweetpeppersPersimmonsPomegranatesPumpkinQuinceShallotsSpinachWintersquashStarFruitSweetpotatoesTurnips

AvocadosBroccoliBrusselssproutsCabbageChinesecabbageCauliflowerCeleryrootChicoryDatesFennelGrapefruitGreensLemonsWildmushroomsMandarinorangesSweetorangesPearsSpinachSweetpotatoesTangerinesTurnips

AsparagusAvocadosBasilBeansBeetsBerriesBroccoliCabbageChinesecabbageCucumbersLettuce:headoricebergMangoesOkraSweetorangesPapayasPeasChilipeppersSweetpeppersRadishesRhubarbShallotsSpinachSummersquashTurnips

ApricotsBasilBeansBeetsBlackberriesBlueberriesBoysenberriesCarrotsCherriesCollardsCornCucumbersDatesFigsGrapesGreenbeansLimesMangoesMelonsNectarinesOkraPeachesPearsChilipeppersSweetpeppersPlumsRaspberriesSummersquashTomatoesWatermelon

Source:UnitedStatesDepartmentofAgriculture(USDA).AccessedAugust10,2010http://healthymeals.nal.usda.gov


Healthy Food SubstitutionsMakingyourmenuhealthierdoesn’talwaysrequirebigchanges.Itcan beeasy!Adjustingjustoneortwoingredientscanreducethefatandsugarcontentofmostmealsandsnacks.Moreimportantly,manysubstitutionsaresosubtlethatchildrenwon’tevennoticeadifference!Changingthewayfoodisprepared,likeswitchingfromfryingtobaking,isalsoaneffectiveandsimplewaytocutcaloriesandfat(seeHealthy Cooking Methods).

Usethechartbelowforideasonhealthysubstitutions.ItorganizesfoodsintocategoriesbyCACFPfoodgroups(whichmaynotbehowyou’reusedtoseeingfoodsgrouped).Pleasenotethatmanyofthefoodsinthefirstcolumnarenotreimbursableand/ordonotmeetrecommendations.Whilemostfoodsinthesecondcolumnarereimbursable,some—suchasthoseinthe“Condiments”section—arenot.Youmayevenfindthatsomehealthieroptionsarelessexpensivethantheirlesshealthycounterparts.Eitherway,switchingtohealthieringredientswillgreatlybenefitthehealthandwell-beingofthechildreninyourcare!

Instead of this… Try this healthier option!MILK

Wholemilkor2%milk nFat-freeor1%(low-fat)milk[forcooking/bakingandchildrenagedtwoandolder]

GRAINS & BREADS

Whitebread nWholegrainbread,pita,roll,etc.

Whiterice nBrownrice

Bagel nWholegrainminibagel

Flourtortilla nCornorwholegraintortilla

Pasta nWholegrainpasta

Croissant nWholegrainroll,Englishmuffinormini-bagel

Sugaryboxedcereal nWholegrainboxedcerealwithatleast3gramsoffiberandnomorethan6gramsofsugarperserving

Instantsweetenedoatmeal nPlaininstantoatswithfruitand/ornuts

FRUITS & VEGETABLES

Addingsalttoflavorcookedvegetables nAmixtureofherbsorspiceslikegarlicpowder,onionpowder,oregano,basil,lemonpepper,etc.*

Creamysauces nLemonjuice

Fruitpie nBakedfruitwithraisins

Fruitcannedinheavysyrup nFruitcannedin100%juiceorwater(ifcannedinsyrup,drainedandrinsed)

Driedfruit,sweetened nDriedfruit,unsweetenednFreshfruit,fruitcannedin100%juiceorwater(ifcannedinsyrup,drainedandrinsed)

Frenchfries nOvenbakedpotatoorsweetpotatowedgeswithskinintact


Instead of this… Try this healthier option!MEATS & MEAT ALTERNATES

Groundbeef nLeanandveryleangroundbeef(90%leanorgreater)nLeangroundturkeyorchickennTexturedvegetableprotein*

Bacon nBakedturkey,chickenorporkstripsnTurkeybaconCN

nSpiralham

Sausage nLeangroundturkeyn95%fat-freesausageCNnLeanturkeysausageCNnSoysausagelinksorpatties*

Chickennuggets nBakedchickenbreast

Fishsticks nBakedfishfillets

Cheese nReduced-fat,part-skim,low-fat,orfat-freecheese

Yogurt nLow-fatorfat-freeyogurt

Icecream nLow-fatorfat-freefrozenyogurtnLow-fatorfat-freeicecream*nFrozenfruitjuiceproducts*orsorbet*

Creamcheese nLow-fatorfat-freecreamcheese*

CONDIMENTS * Please note that most condiments are not reimbursable

Whippedcream nChilled,whippedevaporatedskimmilk*nNondairy,fat-freeorlow-fatwhippedtoppingmadefrompolyunsaturatedfat*nLow-fatorfat-freeyogurt

Mayonnaise nFat-freeorlow-fatmayonnaise*nFat-freeorlow-fatsaladdressing,whipped*nFat-freeorlow-fatyogurt,plain

Saladdressing nFat-freeorlow-fatcommercialdressings*n Homemadedressingmadewithunsaturatedoils,water,andvinegar,honeyorlemonjuice*

Sourcream nFat-freeorlow-fatsourcream*nFat-freeorlow-fatyogurt,plainn½cupfat-freeorlow-fatcottagecheeseblendedwith1½tsplemonjuice

Vegetabledips,commercial nHummus;low-fatorfat-freeplainyogurt

SOUPS

Creamsoups,commercial nBroth-basedorskimmilk-basedsoups,commercialn Fat-freeorlow-fatcreamsoups,commercial

Creamorwholemilkinsoupsorcasseroles nPureedvegetablesnEvaporatedskimmilk*

BAKING & COOKING

Evaporatedmilk nEvaporatedskimmilk*

Butter,margarineoroiltogreasepan nCookingsprayoratinyamountofvegetableoilrubbedinwithapapertowel*

Butteroroilinbakedgoods nNaturalapplesauceforhalfofbutter,oilorshortening

Refined,all-purposeflour nHalfwholewheatflour,halfall-purposeflour

Sugar nReducetheamountbyhalfandaddspiceslikecinnamon,cloves,all-spiceornutmeg*

Salt nReducetheamountbyhalf(unlessit’sabakedgoodthatrequiresyeast)nHerbs,spices,fruitjuicesorsalt-freeseasoningmixes*

*FoodsthatarenotreimbursableCNFoodsthatrequireaChildNutritionlabel


Healthy Cooking Methods2

Preparationandcookingmethodsmakeabigdifferenceindeterminingthenutritionalvalueofarecipe.Usethefollowingeasycookingmethodstomakeeverydaydisheshealthier.

1. Baking–Bakingcanbeusedforalmostanytypeoffoodincludingmeat,fruitsandvegetables,mixeddishes(i.e.,casseroles)andbakedgoodssuchasbreadorpies.Placethefoodinadish,eithercoveredoruncovered,andallowthehotairfromtheovencookit.

2. Braising–Cookingslowlyinacoveredcontainerwithasmallamountofliquidorwater.Thecookingliquidmaybeusedforasauce.3

3. Broiling–Cookingmeats,poultry,seafood,orvegetablesbyplacingonabroilerrackinovenbelowtheheat,allowingfattodripaway.

4. Grilling–Cookingfoodsoverdirectheatonagrill,griddleorpan.Fatcanberemovedasitaccumulates.

5. Microwaving–Microwavingcanbeafastandeasywaytocookfoodifitisdonecorrectly.Coverthefoodwithalidorplasticwrap.Loosenthelidorwrapsothatsteamcanescape.Stirorrotatethefoodmid-waythroughcooktimesothatitisevenlycooked.4

6. Poaching–Cookingdelicatefoodslikeeggsorfisheitherpartiallyorcompletelyinliquid(suchaswaterorbroth)attemperaturebetween140°and180°F.

7. Roasting–Cookingmeat,poultry,andseafoodlargerthansingleportionsbydryheat,uncoveredinanoven.Itisagreatwaytousemarinades,herbsandspices.

8. Sautéing–Sautéingisagoodmethodforvegetablesthataretenderandhighinmoisturesuchasmushrooms,tomatoesandzucchini.Theingredientsarecookedinasmallamountofoilormargarineataveryhighheatuntiltender.

9. Steaming–Agreat,healthywaytocookvegetablesthatproduceslittletonolossinflavorormoisture.Cutintosmall,even-sizepieces.Fillapotorpanwith1–2inchesofwaterorbroth,settomedium-highheat,andwaituntilliquidbeginstoproducesteam.Addthevegetables,cover,andletthesteamsurroundandcookthevegetables.Generally,vegetablesaredonesteamingwhentheybecomeslightlysoft(yetstillcrunchy)andvibrantincolor.Toenhancetaste,seasoning(e.g.,herbs,chickenstock)canbeaddedtothewater.2

10.Stir frying–Cookingquicklyoververyhighheatinawokorskillet.Cutallingredientsthesamesizesothattheycookevenly.Withasmallamountofvegetableorcanolaoil,keepthefoodinconstantmotionbystirringandtossing.Greatforlargeorsmallbatchesofmeats,seafood,vegetables(fresh,frozen,orprecooked)combinations.

2UnitedStatesDepartmentofAgriculture(USDA)FoodandNutritionService.(June2009).USDA Recipes for Child Care.

3UnitedStatesDepartmentofAgriculture(USDA)FoodandNutritionService.AccessedAugust12,2010.Cooking A World of New Tastes.http://www.fns.usda.gov/tn/Resources/worldtastes03Seg2.pdf.

4UnitedStatesDepartmentofAgriculture(USDA).AccessedAugust12,2010.Cooking Safely in the Microwave Oven.Retrievedfromhttp://www.fsis.usda.gov/PDF/Cooking_Safely_in_the_Microwave.pdf.


Engaging Children in the KitchenInvolvingchildreninpreparingmealsisaneasywaytoencouragetheirgrowingindependenceandhelpthemgetexcitedabouttryingnewfoods!Childrenaremorelikelytotryaneworunusualfoodiftheyhelpedprepareit.Theywillalsotakeprideintheirculinaryskillsandmayencourageotherstotastewhattheyhavemade.Seethelistbelowforsuggestionsonage-appropriateactivities.5,6

2 year oldsn Rinsingvegetablesandfruits

n Tearinglettuceorgreens

n Snappinggreenbeans

n Making“faces”outofpiecesofvegetablesandfruit

n Handingitemstoadulttoputaway(e.g.,aftergroceryshopping)

n Throwingwasteinthetrash

n Wipingofftables,chairsandcounters

3 year olds:All of the 2 year old activities plus:n Addingingredients

n Stirring

n Scoopingormashingpotatoes

n Spreadingpeanutbutterorotherspreads

n Kneadingandshapingdough

n Helpingassemblefoods(e.g.,pizza)

n Namingandcountingfoods

4 year olds:All of the 2 and 3 year old activities plus:n Peelingeggsandsomefruitsandvegetables(e.g.,

orangesandbananas)

n Settingthetable

n Measuringdryingredients

n Helpingmakesandwichesandsalads

n Mashingsoftfruits,vegetablesandbeans

5 year olds:All of the 2, 3, and 4 year old activities plus:n Measuringliquids

n Cuttingsoftfruitswithaplasticknife

n Crackingeggs

n Usinganeggbeater

n Readingarecipeoutloud

5UnitedStatesDepartmentofAgriculture,Mypyramid.gov.Http://www.mypyramid.gov/preschoolers/HealthyHabits/PickyEaters/kitchenactivities.html.AccessedJune9,2010.

6UnitedStatesDepartmentofAgricultureandNutritionService.Maximizing the message: Helping moms and kids make healthier food choices.http://www.fns.usda.gov/fns/corenutritionmessages/Files/Guidebook.pdf#xml=http://65.216.150.153/texis/search/pdfhi.txt?query=role+modeling&pr=FNS&prox=page&rorder=500&rprox=500&rdfreq=500&rwfreq=500&rlead=500&rdepth=0&sufs=0&order=r&cq=&id=4bc8cea611.AccessedJune9,2010.

44 BestPracticesforHealthyEating

Policy Support



Sample PoliciesHavingwrittenpoliciescansupportyourworktoimprovechildren’snutritionandhealthyhabitsinyourearlycareandeducationprogram,andhelptomakepositivechangessustainable.Policiesshouldbecommunicatedtostaffandfamiliesonanannualbasis.Seebelowforsomesamplepolicies.

For Program and Staff HandbooksBreastfeeding1 At(name of program),wesupportbreastfeedingmothersandbabiesby:

n Providingaprivate,cleanandcomfortableplaceformotherstobreastfeedorexpressmilk.Mothersarealsowelcometobreastfeedinclassroomsorotherpublicspaces.

n Providingrefrigeratorstorageofbreastmilkandensuringthateachchild’sbottlesarelabeledwithhis/hername,thedate,andthecontentsofthecontainer.

n Trainingstafftoappropriatelyhandleandstorebreastmilk.

n Feedingbasedoneachbaby’sscheduleaswellashungerandfullnesscues.

n Timingfeedingstoaccommodatebreastfeedingmothers.Forexample,iftheywanttobreastfeedbabyatpick-up,wewillnotofferabottledirectlybeforehand.

n Refrainingfromsupplementingwithformulaorsolidfoodswithoutparentalpermission.

n Displayingvisualsupportofbreastfeedingfamilies.

n Connectingfamilieswithcommunitysupport,iftheydesireit.

n Providingreasonableandflexiblebreaktimetoaccommodateassociateswhoarebreastfeedingorexpressingmilk.

General2

At(name of program),wesupportchildren’shealthyeatingby:

n Role-modelingpositivebehaviorsbyeatingonlyhealthyfoodsinthepresenceofthechildren.

n Providingnutritioneducationatleastthreetimesperyear,toteachchildrenhowtomakehealthychoices.

n Gentlyencouragingchildrentotryhealthyfoodsandgivingpositivereinforcementwhentheydo.

n Observingandsupportinghungerandfullnesscues.

n Servingonlyhealthyfoodsandbeveragesthatmeetbestpracticerecommendations.

n Makingwaterclearlyvisibleandavailabletochildrenatalltimes,indoorsandoutdoors.

n Followinghealthycelebrationguidelines.

n Providingnutritioneducationforourstaffatleastonetimeperyear.

n Refrainingfromusingfoodasarewardorpunishment.

n Sittingwithchildrenatthetableandeatingthesamemealsandsnacks.

n Encouraging,butnotforcing,childrentoeathealthyfoods.

At(name of program),wesupportourassociates’healthby:

n Servingonlyhealthyfoodsthatmeetbestpracticerecommendationsatmeetingsandforstaffmeals.

n Limitinglesshealthytreatstooneortwooptionsatstaffcelebrations.

n Ensuringthatourenvironment(vendingmachines,etc.)supportshealthyeating.

n Connectingstafftocommunityresourcestosupporthealthyeating.


For Family HandbooksAt(name of program),wesupportbreastfeedingmothersandbabiesby:1

n Providingaprivate,cleanandcomfortableplaceforyoutobreastfeedorexpressmilk.Youarealsowelcometobreastfeedyourbabyinhis/herclassroomorotherpublicspace.

n Providingrefrigeratorstorageofbreastmilk.Pleasebesuretolabelyourchild’sbottleswithhis/hername,thedate,andthecontentsofthecontainer.

n Trainingstafftoappropriatelyhandleandstorebreastmilk.

n Feedingbasedonyourbaby’sscheduleaswellashungerandfullnesscues.

n Timingfeedingsbasedonyourpreference.Forexample,ifyouwanttobreastfeedyourbabyatpick-up,wewillnotofferabottledirectlybeforehand.

n Refrainingfromsupplementingwithformulaorsolidfoodswithoutyourpermission.

n Displayingvisualsupportofbreastfeedingfamilies.

n Connectingyouwithcommunitysupport,ifyoudesireit.

At(name of program),wesupportyourchild’shealthyfoodchoicesby:2

n Role-modelingpositivebehaviorsbyeatingonlyhealthyfoodsinthepresenceofthechildren.

n Providingnutritioneducationatleastthreetimesperyear,toteachchildrenhowtomakehealthychoices.

n Gentlyencouragingchildrentotryhealthyfoodsandgivingpositivereinforcementwhentheydo.

n Observingandsupportinghungerandfullnesscues.

n Servingonlyhealthyfoodsandbeveragesthatmeetbestpracticerecommendations.

n Makingwaterclearlyvisibleandavailabletochildrenatalltimes,indoorsandoutdoors.

n Followinghealthycelebrationguidelines.

n Providingnutritioneducationforourstaffatleastonetimeperyear.

n Refrainingfromusingfoodasarewardorpunishment.

n Sittingwithchildrenatthetableandeatingthesamemealsandsnacks.

n Encouraging,butnotforcing,childrentoeathealthyfoods.

Providinggoodnutritionforyourchildisapartnership.Weat(name of program)askforyoursupport:

n Forpackedmealsfromhome,pleaseprovide:

• Fruitsandvegetables

• Wholegraincereals,crackers,breads,pasta,etc.

• Proteinsuchasleanmeat,skinlesspoultry,fish,cookedbeansorpeas,nutbutters,eggs,yogurtorcheese.

• Milk

n Pleaserefrainfromsending:

• Pre-friedandhighlyprocessedmeats(e.g.,chickennuggets,hotdogs,etc.)

• Chipsandsimilarhigh-fatsnacks

• Cookies,candyandsimilarsugarydesserts

• Sugarydrinks(e.g.,sodas,fruitdrinks,sportsdrinks,etc.)

n Forcelebrationsandholidayparties,pleaseprovidehealthyfoods(especiallyfruitsandvegetables).Alistofrecommendedage-appropriatefoodswillbeprovided.

1 WisconsinDepartmentofHealthServices.TenStepstoBreastfeedingFriendlyChildCareCentersResourceKit.RetrievedonMay7,2013fromhttp://www.dhs.wisconsin.gov/physical-activity/Childcare/BFFChildCare.pdf

2 Benjamin,Sara.PreventingObesityintheChildcareSetting:EvaluatingStateRegulations.RetrievedonMay9,2013fromhttp://cfm.mc.duke.edu/wysiwyg/downloads/State_Reports_FInal.pdf

48 BestPracticesforHealthyEating

Family Tip Sheets


Tip Sheet: Healthy Eating for Infants from Birth through 3 Months


What to Feed Your Babyn Feedyourbabyeitherbreastmilkoriron-fortified

formulaonlyforthefirst6monthsoflife.Evenafterstartingsolidfoods,breastfeedingandformulafeedingshouldcontinueuntil12monthsofage.Unlessbreastfeedingcontinues,wholemilkshouldbeservedafter12monthsofage.

n Startingandcontinuingtobreastfeedcanbechallenging.Don’tgiveup!Ifyouneedsupportorhavequestions,callalocallactationconsultantortheSpecialSupplementalNutritionProgramforWomen,InfantsandChildren(WIC)inyourarea.Formoreinformationonbreastfeedingcontact:

• WICtoll-freeat1-800-222-2189

• Toll-freeNationalWomen’sHealthHelplineat1-800-994-9662

• Yourstatebreastfeedingcoalition.Finditat:http://www.usbreastfeeding.org/Coalitions/CoalitionsDirectory/tabid/74/Default.aspx

n ManyinfantswillneedtoreceiveadailyVitaminDsupplement,whichisnecessarytoensurehealthybonegrowthanddevelopment.AskyourhealthcareproviderabouttheamountofVitaminDneededforyourinfant.

Signs of HungerBabiesshouldbefedwhenevertheyshowyoutheyarehungry.Lookforthesesigns:

n Rooting:areflexinnewbornsthatmakesthemturntheirheadtowardabreastorbottletofeed

n Suckingonfingersorafist

n Moving,lickingorsmackingoflips

n Fussingorcrying

n Excitedarmandlegmovements

Signs of FullnessIt’snotnecessaryforyourbabytofinishabottleorcontaineroffood.Ifsheshowssignsthatsheisfullandthereisfoodleft,allowhertostopeating.Lookforthesesigns:

n Sealinglipstogether,decreasingsucking,spittingoutorrefusingthenipple,orpushingorturningawayfromthebreastorbottle

n Milkbeginstorunoutofthebaby’smouth

Safety and Storage of Breast Milkn Itisbesttodefrostbreastmilkeitherinthe

refrigeratorovernight,byrunningunderwarmwater,orbysettinginacontainerofwarmwater.Thawedbreastmilkshouldbeusedwithin24hours.Donotrefreezeunusedmilk.

n Ifyourbabydoesn’tfinishthebottleofbreastmilkwithinonehour,throwouttherest.Bacteriafromsalivacancontaminatethemilkandmakeyourinfantsickifhedrinksitlater.

Breast Milk Storage GuidelinesLocation of Storage Maximum Recommended Storage Time

RoomTemperature 3-4hours

Refrigerator 48-72hours

Freezer 6months

Safety and Storage of Formulan Alwaysfollowlabeldirectionscarefully.

n Ifyourbabydoesn’tfinishthebottleofformulawithin1hour,throwouttheremainder.Bacteriafromsalivacancontaminatetheformulaandmakeyourinfantsickifshedrinksitlater.

n Topreventwasteandsavetime,mixalargebatchofformulaanddivideitintobottlesthatyoucanrefrigerateandusethroughouttheday.

Formula Storage GuidelinesLocation of Storage Maximum Recommended Storage Time

RoomTemperature 2hours

RoomTemperature 1hourifwarmed

Refrigerator 24hours

How Much to Feed Your BabyUnderstandyourroleandyourbaby’sroleatmealtimes.Yourjobistoofferbreastmilkorformulaatregulartimes;yourbaby’sjobistodecidehowmuchtoeat.

Ask your healthcare provider if you have any questions about feeding your baby.

How Much to Feed Your BabyIfbreastfeeding Ondemand

Ifiron-fortifiedinfantformula* 4–6fluidouncesperfeed

Daily Formula Feeding Amounts by Age*1month 14–20fluidouncesperday

2months 20–28fluidouncesperday

3months 26–32fluidouncesperday

* Formulaintakeshouldbeadequatetosupportappropriateweightgainasdeterminedbyyourinfant’sdoctor.


Tip Sheet: Healthy Eating for Infants from Birth through 3 Months

Reminder: Never use a microwave to

heat a bottle of breast milk or formula.

5ozservingshown


Tip Sheet: Healthy Eating for Infants Ages 4 through 7 Months

Breast Milk and Formulan Feedyourbabyeitherbreastmilkoriron-fortified







Solid Foodsn Around6monthsyourbabywillbegintoshowsigns

thatheisreadyforsolidfoods.Signsinclude:

• Absenceoftonguethrustreflex

• Goodneckandheadcontrol

• Increaseddemandforbreastmilkorformulathatcontinuesforafewdays

n Offersingle-ingredientfoodsfirstandwait2–3daysbetweeneachnewfood.Thismakesiteasiertoidentifytheoffendingfoodifheexperiencesabadreaction(i.e.,allergy).

n Introduceiron-fortifiedricecerealfirst,followedbyiron-fortifiedoatorbarleycereal.

n Offerdifferentfruitsandvegetables.Theyshouldbe:

• Puréed,mashedorstrainedtopreventchoking

• Servedplainwithoutaddedfat,sugar,honeyorsalt

n Itmaytakemultipletries(5–20)beforeyourbabyacceptsanewfood.Don’tgetdiscouraged!

Choking Hazards Donotfeedchildrenyoungerthanfouryearsofageround,firmfoodunlessitischoppedcompletely.

The following foods are choking hazards:

nNutsandseedsnLargechunksofcheeseormeat(e.g.,hotdogs)nWholegrapes,chunksofhardfruit(e.g.,apples)andraw

vegetablesnPeanutbutternIcecubesnRaisinsnPopcornnHard,gooey,orstickycandy,chewinggum

*Neverleaveaninfantunattendedwhileshe/heiseating.






n Fussingorcrying


Signs of FullnessIt’snotnecessaryforyourbabytofinishabottleorcontaineroffood.Ifsheshowssignsthatsheisfullandthereisfoodleft,allowhertostopeating.Whenmakinga meal,offerthecorrectamountoffoodforherageandoffermoreonlyifsheisstillhungryandengagedineating.Lookforthesesignsoffullness:









Freezer 6months

Safety and Storage of Formula• Alwaysfollowlabeldirectionscarefully.

• Ifyourbabydoesn’tfinishthebottleofformulawithin1hour,throwouttheremainder.Bacteriafromsalivacancontaminatetheformulaandmakeyourinfantsickifshedrinksitlater.

• To prevent wasteandsavetime,mixalargebatchofformulaanddivideitintobottlesthatyoucanrefrigerateandusethroughouttheday.






How Much to Feed Your Child Understandyourroleandyourchild’sroleatmealtimes.Yourjobistoofferhealthyfoodsatregulartimes;yourchild’sjobistodecidewhetherandhowmuchtoeat.

BREAKFASTLUNCH/ SUPPER

SNACK

Serve both components

Serve all 3 components

1.BreastMilkorFormula 4–8floz 4–8floz 4–6floz

2.FruitorVegetable None 0–3Tbsp None

3.GrainorBreadInfantCerealBreadCrackers

0–3Tbsp

NoneNone

0–3Tbsp

NoneNone

NoneNoneNone



Waterwithnoaddedsweeteners Ifdesired,smallamountscanbegivenafterbreastmilkoriron-fortifiedformula

Daily Formula Feeding Amounts by Age*4through7months 26–32fluidouncesperday

* Formulaintakeshouldbeadequatetosupportappropriateweightgainasdeterminedbytheinfant’sdoctor.




6ozservingshown


Age-Appropriate Servings for Lunch/Supper:Infants Ages 4 through 7 Months



Lunch/Suppershownon8”plate.Addbreastmilkor

formulatocompletethemealrequirements.

Grain/Bread InfantCereal–

1.5Tbspservingshown

Fruit/Vegetable 1.5Tbspservingshown,puréed

Breast Milk and Formulan Feedyourbabyeitherbreastmilkoriron-fortified







Solid Foodsn Encourageyourbabytobeginfeedingherselfsimple

fingerfoodsduringmealsandsnacks(e.g.,smallpiecesofbanana;cooked,cutcarrots;softcheese,etc.).

n Offersingle-ingredientfoodsfirstandwait2–3daysbetweeneachnewfood.Thismakesiteasiertoidentifytheoffendingfoodifsheexperiencesabadreaction(i.e.,allergy).

n Itmaytakemultipletries(5–20)beforeyourbabyacceptsanewfood.Don’tgetdiscouraged!

n Ifsheseemsinterested,beginusingacup(i.e.,“sippy”cup)aroundeightmonthsofage.

• Startwithwater(withnoaddedsweeteners)

n Offerdifferentfruitsandvegetables.Theyshouldbe:

• Cookedand/orcutintobite-sizepiecestopreventchoking

• Servedplainwithoutaddedfat,sugar,honeyorsalt

n Youcanalsointroduce:

• Iron-fortifiedinfantcereal

• Leanbeef,veal,and/orpork*

• Skinlesschickenand/orturkey*

• Cookedbeansandpeas* Forchildrenunderagefour,meats,beansandpeasshouldbesoft,puréed,ground,

mashedorfinelychoppedtopreventchoking.





*Neverleaveaninfantunattendedwhileshe/heiseating.





n Fussingorcrying


Signs of FullnessIt’snotnecessaryforyourbabytofinishabottleorcontaineroffood.Ifheshowssignsthatheisfullandthereisfoodleft,allowhimtostopeating.Whenmakingameal,offerthecorrectamountoffoodforhisageandoffermoreonlyifheisstillhungryandengagedineating.Lookforthesesignsoffullness:











Freezer 6months

Safety and Storage of Formulan Alwaysfollowlabeldirectionscarefully.

n Ifyourbabydoesn’tfinishthebottleofformulawithin1hour,throwouttheremainder.Bacteriafromsalivacancontaminatetheformulaandmakeyourinfantsickifshedrinksitlater.

n To prevent wasteandsavetime,mixalargebatchofformulaanddivideitintobottlesthatyoucanrefrigerateandusethroughouttheday.





BestPracticesforHealthyEating 57


How Much to Feed Your BabyUnderstandyourroleandyourbaby’sroleatmealtimes.Yourjobistoofferbreastmilkorformulaatregulartimes;yourbaby’sjobistodecidehowmuchtoeat.

Ask your healthcare provider if you have any questions about feeding your baby.

BREAKFAST LUNCH/SUPPER SNACKServe all 3 components Serve all 4 components Serve both components

1.BreastMilkorFormula 6–8fluidoz 6–8fluidoz 2–4fluidoz

2.FruitorVegetable 1–4Tbsp 1–4Tbsp None

3.GrainorBreadInfantCerealBreadCrackers

2–4TbspNoneNone

2–4TbspNoneNone

None0–1/2slice0–2crackers

4.MeatorMeatAlternate(proteinsource)Leanmeat,poultry/fish,eggyolk,cookedbeansorpeasCheeseCottagecheese

None

NoneNone

1–4Tbsp

1/2–2oz1–4oz

None

NoneNone




Waterwithnoaddedsweeteners Ifdesired,smallamountscanbegivenafterbreastmilkoriron-fortifiedformula

Daily Formula Feeding Amounts by Age*8through11months 26–32fluidouncesperday

* Formulaintakeshouldbeadequatetosupportappropriateweightgainasdeterminedbytheinfant’sdoctor.



7ozservingshown

7ozservingshownina7ozcup



Age-Appropriate Servings for Lunch/Supper for Ages 8 through 11 Months


Lunch/Suppershownon8”plate.Addbreastmilkor

formulatocompletethemealrequirements.

Grain/Bread InfantCereal–

3Tbspservingshown

Fruit/Vegetable 2Tbspservingshown–

puréed,mashedorfinelychopped

Meat/Meat Alternate 2Tbspservingshown–

puréed,mashedorfinelychopped


Tip Sheet: Healthy Eating for Toddlers Ages 1 through 2 Years

Developing Healthy Eating Habits • Startwithage-appropriateservings,aslistedinthe

chartonthenextpage.

• Teachhertoeatslowly.Askifsheisstillhungrybeforeallowinghertoserveherselfmorefood.Takingthetimetodecideifsheishungryorfullwillhelpherpayattentiontoimportantcuesfromherbody.

• Avoidrequiringyourchildtocleanhisplate.Helphimlearntoeatbasedonhowhungryheis,notonhowmuchfoodisstillonhisplate.

• Understandyourroleandyourchild’s.Yourjobistoofferavarietyofhealthyfoodsatregularmealtimes;herjobistodecidewhatandhowmuchtoeat.

• Beapositiverolemodel.Sitwithyourchildandlethimobserveyoueatahealthy,balanceddiet.Serveyourselfappropriateportionsandtry“new”foods.Explainwhatyouaredoing.

• Payattentiontoyourtoddler’shungercues.Shemaynotsaythatsheisfull,butmaystartplaying,becomedistracted,shakeherhead“no,”closehermouthorrefusetofinishthefoodonherplate.

• Complaintsofbeinghungry,especiallywhenachildhasjusteaten,maybeduetoothertriggerssuchasboredom,TVadvertisingorseeinganotherpersoneating.

• Givenhealthyservings,mosttoddlerssensewhentheyarefullandwillstopeatingifyouletthem.Theamountoffoodatoddlereatsmaychangefromdaytoday,butahealthychildwillgenerallyconsumejusttherightamountoffoodtonourishhisbody.

Trying New FoodsItisnaturalforyourtoddlertobecautiouswithnewfoods.Itmaytake5–20triesbeforehewillcometolikeit.Minimizethestrugglesofintroducingnewfoodsby:

• Alternatingbitesbetweenanewfoodandafoodyourchildisfamiliarwithandlikes.

• Encouragingchildrentotrynewfoods.Beginbyputtingaverysmallportiononyourchild’splate(e.g.,twopeas).However,donotforcehertofinishmorethanshewants.

• Avoidingrewardinggoodbehaviororacleanplatewithfood.Especiallyavoidforcingachildtofinishthe“healthyfoods”togetdessertorsweets—thiscanmakethehealthyfoodseemlikepunishmentandcausehimtoeatwhenheisfull.


Ask your healthcare provider if you have any questions about feeding your toddler.





*Neverleaveayoungchildunattendedwhileshe/heiseating.




SNACK

Serve first 3 components Serve all 4 components Select 2 of the 4 components

1.Milk,fluid(Age1,whole;Age2,fat-freeor1%low-fat)

1/2cup 1/2cup 1/2cup

2.FruitorVegetable 1/4cup Serve2ormoreseparatefruit/vegetabledishes:1/4

cuptotal(2Tbspeach)

1/2cup

3.GrainorBreadBreadGrainorPastaCereal–DryCereal–Hot

1/2slice—

1/4cup1/4cup

1/2slice1/4cup1/4cup1/4cup


4.MeatorMeatAlternate(proteinsource)Leanmeat,poultry/fishCheeseCottagecheeseLargeeggCookeddrybeans/peasPeanutbutter/othernut/seedbuttersNutsorseedsYogurt,plainorflavored

1/2oz1/2oz2Tbsp1/2egg

—1Tbsp1/2oz

1/4cup

1oz1oz

1/4cup1/2egg1/4cup2Tbsp1/2oz

1/2cup

1/2oz1/2oz2Tbsp1/2egg2Tbsp1Tbsp1/2oz

1/4cup

Milk4oz(1/2cup)servingshownina9ozcup:•Wholemilkforage1•Fat-freeor1%(low-fat)forage2

Juice4oz(1/2cup)servingshown

ina9ozcup–100%juice

Age-Appropriate Drink Servings for Toddlers Ages 1 through 2 Years


Age-Appropriate Servings for Lunch/Supper for Toddlers Ages 1 through 2 Years


Grain/Bread1/4cupservingshown

Fruit/Vegetable 1/4cuptotal(2Tbspeach)

Meat/Meat Alternate 1ozservingshown

Lunch/Suppershownon8”plate.

Addmilktocompletethemealrequirements.


Encouraging Healthy Eating Habits• Startwithage-appropriateservings,aslistedinthe

chartonthenextpage.

• Teachhimtoeatslowly.Askifheisstillhungrybeforeallowinghimtoservehimselfmorefood.Takingthetimetodecideifheishungryorfullwillhelphimpayattentiontoimportantcuesfromhisbody.

• Avoidrequiringyourchildtocleanherplate.Helpherlearntoeatbasedonhowhungrysheis,notonhowmuchfoodisstillonherplate.

• Understandyourroleandyourchild’s.Yourjobistoofferavarietyofhealthyfoodsatregularmealtimes;hisjobistodecidewhatandhowmuchtoeat.

• Beapositiverolemodel.Sitwithyourchildandletherobserveyoueatahealthy,balanceddiet.Serveyourselfappropriateportionsandtry“new”foods.Eatwhenyouarehungryandstopwhenyouarefull,evenifthereisfoodleftonyourplate.Talkaboutwhatyouaredoing.

• Payattentiontoyourpreschooler’scues.Hemaynotsaythatheisfull,butmayshowitbystartingtoplay,becomingdistracted,shakinghishead“no,”pushingfoodaroundonhisplateorsimplyrefusingtoeat.

• Complaintsofbeinghungry,especiallywhenachildhasjusteaten,maybeduetoothertriggerssuchasboredom,TVadvertisingorseeinganotherpersoneating.

• Givenhealthyservings,mostchildrencansensewhentheyarefullandwillstopeatingifyouletthem.Theamountoffoodapreschoolereatsmaychangefromdaytoday,butahealthychildwillgenerallyconsumejusttherightamountoffoodtonourishherbody.

Trying New FoodsItisnaturalforpreschoolerstobecautiousabouttryingnewfoods;butrememberthatbyandlarge,theyshouldeatwhattherestofthefamilyiseating.Ifyouareeatingandenjoyingavarietyofhealthyfoods,theywon’twanttobeleftout.

• Whenofferinganewfood,feedafamiliarfoodwiththenewone,alternatingbitesbetweeneach.

• Somechildrenarelesslikelythanotherstotrynewthings.Itmaytakeher5–20timesoftryinganewfoodbeforeshewilllikeit.Don’tgiveup!

• Encourageyourchildtotrynewfoods—atleastonebite.Beginbyputtingasmallamountonhisplate(e.g.,twopeas).However,donotforcehimtofinishmorethanhefeelscomfortableeating.

• Modeltryingnewfoods.Tryanewfruitorvegetableandtalkabouthowitlooks,smellsandtastes.

• Avoidrewardinggoodbehaviororacleanplatewithfoodsofanykind.Especiallyavoidforcingyourchildtofinishthe“healthyfoods”togetdessertorsweets—thiscanmakethehealthyfoodseemlikepunishmentandforcehertoeatwhensheisfull.

• Offerdessertsrarelysohedoesnotexpectoneateverymeal.


Ask your healthcare provider if you have any questions about feeding your child.






*Neverleaveayoungchildunattendedwhileshe/heiseating.



SNACK


1.Milk,fluid(Fat-freeor1%low-fat) 3/4cup 3/4cup 1/2cup

2.FruitorVegetable 1/2cup Serve2ormoreseparatefruit/vegetabledishes:

1/2cuptotal(1/4cupforeach)

1/2cup


1/2slice—

1/3cup1/4cup




1/2oz1/2oz2Tbsp1/2egg

—1Tbsp1/2oz

1/4cup

11/2oz11/2oz

3/8cup(1/4cup+2Tbsp)3/4egg

3/8cup(1/4cup+2Tbsp)3Tbsp3/4oz

3/4cup

1/2oz1/2oz2Tbsp1/2egg2Tbsp1Tbsp1/2oz

1/4cup


Milk6oz(3/4cup)servingshownina9ozcup:

•Fat-freeor1%(low-fat)milk

Juice4oz(1/2cup)servingina

9ozcup–100%juice


Age-Appropriate Servings for Lunch/Supper for Preschoolers Ages 3 through 5 Years


Grain/Bread 1/4cupservingshown

Fruit/Vegetable 1/2cuptotal

(1/4cupeach)

Meat/Meat Alternate 1-1/2ozservingshown


Addmilktocompletethemealrequirements.


Encouraging Healthy Eating Habits• Startwithage-appropriateservings,aslistedonthe

chartbelow.

• Teachhimtoeatslowly.Askifheisstillhungrybeforeallowinghimtoservehimselfmorefood.Takingthetimetodecideifheishungrywillhelphimpayattentiontoimportantcuesfromhisbody.

• Createapositiveeatingenvironmentbymakingmealtimesrelaxed,funandfreeofpowerstruggles.

• Avoidrequiringyourchildtocleanherplate.Helpherlearntoeatbasedonhowhungrysheis,notbyhowmuchfoodisstillonherplate.

• Understandyourroleandyourchild’s.Yourjobistoofferavarietyofhealthyfoodsatregularmealtimes;hisjobistodecidewhatandhowmuchtoeat.

• Beapositiverolemodel.Sitwithyourchildandletherobserveyoueatingahealthy,balanceddiet.Serveyourselfappropriateportionsandtry“new”foods.Eatwhenyouarehungryandstopwhenyouarefull,evenifthereisfoodleftonyourplate.Talkaboutwhatyouaredoing.

• Complaintsofbeinghungry,especiallywhenachildhasjusteaten,maybeduetoothertriggerssuchasboredom,TVadvertising,orseeinganotherpersoneating.

• DiscourageeatingmealsinfrontoftheTVorcomputer.Eatingduringscreentimeisadistractionandcankeepachildfromnoticingheisfull.Thismaycausehimtoeatmorethanhenormallywould.

• Whenofferinganewfood,feedafamiliarfoodwiththenewone,alternatingbitesbetweeneach.

• Avoidrewardinggoodbehaviororacleanplatewithfoodsofanykind.Especiallyavoidforcinghertofinishthe“healthyfoods”togetdessertorsweets—thiscanmakethehealthyfoodseemlikepunishmentandcausehertoeatwhensheisfull.

• Offerdessertsrarelysohedoesnotexpectoneateverymeal.


Tip Sheet: Healthy Eating for Children Ages 6 through 12 Years

BREAKFAST LUNCH/ SUPPER SNACK


1.Milk,fluid(Fat-freeor1%low-fat) 1cup 1cup 1cup

2.FruitorVegetable 1/2cup Serve2ormoreseparatefruit/vegetabledishes:

3/4cuptotal(1/4cup+2Tbspeach)

3/4cup


1slice—

3/4cup1/2cup

1slice1/2cup3/4cup1/2cup

1slice1/2cup3/4cup1/2cup


1oz1oz

2Tbsp1/2egg

—2Tbsp

1oz1/2cup

2oz2oz

1/2cup1egg

1/2cup4Tbsp

1oz1cup

1oz1oz

2Tbsp1/2egg1/4cup2Tbsp

1oz1/2cup

Age-Appropriate Drink Servings for Children Ages 6 through 12 Years



Milk8oz(1cup)servingshownina9ozcup:

•Fat-freeor1%(low-fat)milk

Juice6oz(3/4cup)serving

ina9ozcup–100%juice


Age-Appropriate Servings for Lunch/Supper for Children Ages 6 through 12 Years.


Grain/Bread 1/2cupservingshown

Fruit/Vegetable 3/4cuptotal

(1/4cup+2Tbspeach)

Meat/Meat Alternate 2ozservingshown


Addmilktocompletethemealrequirements


Ellyn Satter’s Division of Responsibility in FeedingParentsprovidestructure, support andopportunities.Childrenchoosehow muchandwhethertoeatfromwhattheparentsprovide.

The Division of Responsibility for Infants:• Theparentisresponsibleforwhat

• Thechildisresponsibleforhow much(andeverythingelse)

Theparenthelpstheinfanttobecalmandorganizedandfeedssmoothly,payingattentiontoinformationcomingfromthebabyabouttiming,tempo,frequencyandamounts.

The Division of Responsibility for Toddlers through Adolescents• Theparentisresponsibleforwhat, when, where

• Thechildisresponsibleforhow muchandwhether

Parents’ Feeding Jobs:• Chooseandpreparethefood

• Provideregularmealsandsnacks

• Makeeatingtimespleasant

• Showchildrenwhattheyhavetolearnaboutfoodandmealtimebehavior

• Notletchildrengrazeforfoodorbeveragesbetweenmealandsnacktimes

Fundamentaltoparents’jobsistotrustchildrentodecidehow muchandwhethertoeat.Ifparentsdotheirjobswithfeeding,childrenwilldotheirjobswitheating.

Children’s Eating Jobs:• Childrenwilleat.

• Theywilleattheamounttheyneedovertime.Somedaysmaybemore—somedaysless.

• Theywilllearntoeatthefoodtheirparentseat.

• Theywillgrowpredictably.

• Theywilllearntobehavewellatthetable.

©2007EllynSatter.Forafurtherexplanationofthedivisionofresponsibility,seeanyofEllynSatter’sfourbooks;Your Child’s Weight: Helping Without Harming, Child of Mine: Feeding With Love and Good Sense, Secrets of Feeding a Healthy Family,orHow To Get Your Kid To Eat... But Not Too Much.Maybereproducedforfreedistributiononly.Maynotbemodifiedinanyway.Creditandfurtherinformationlinesmustappearoneachcopy.ForinformationonEllynSatter’smaterialsandprograms,seewww.EllynSatter.comorcall800-808-7976.


Recommendations At-A-Glance

Recommended Limit Not RecommendedBeverages n Waterwithoutflavoringoradditives

n Fat-freeand1%(low-fat)milk,plainn 100%fruitjuicen 2%milk,plainn Fat-freeor1%flavoredmilk

n Wholemilk,plainorflavoredn 2%milk,flavoredn Regularordietsodasn Sweetenedteas,lemonadeandfruit

drinkswithlessthan100%juicen Sportsdrinksandenergydrinks

Vegetables n Fresh,frozen,andcannedvegetableswithoutaddedfat,sugarorsalt

n Vegetableswithaddedfat,sugarorsalt

n Friedvegetables(e.g.,Frenchfries)

Fruits n Fresh,frozen,andcannedfruitspackedin100%juiceorwater

n 100%fruitjuicen Fruitswithaddedfat,sugaror

saltn Driedfruits

n Fruitscannedinheavysyrupn Friedfruits

Dairy n Fat-freeorlow-fatyogurtn Fat-freeorlow-fatcottagecheesen Fat-freeorpart-skimrealcheesen Fat-freeorlow-fatcreamcheese

n Reduced-fatyogurtorcottagecheese

n Reduced-fatrealcheesen Reduced-fatcreamcheese

n Wholemilkn Full-fatyogurtn Full-fatcottagecheesen Full-fatrealcheesen Full-fatcreamcheesen Cheesefoodorcheeseproduct

Grains and Breads

n Whole-grainbreads,pitasandtortillas

n Whole-grainpastan Brownricen Cerealsandgrainswith6orfewer

gramsofsugarand3ormoregramsoffiberperserving

n Whitebreadandpastan Tacoshellsn Frenchtoast,waffles,and

pancakesn Biscuitsn Low-fatgranolan Wholegrain,low-fatmuffinsand

crackers

n Doughnuts,muffins,croissants,andsweetrolls

n Biscuitsn Full-fatgranolan Sweetened,low-fibercerealsn Crackersmadewithhydrogenated

oils(transfats)

Meats and Meat Alternates

n Extra-leangroundbeefn Beeforporkthathasbeentrimmed

offatn Chickenandturkeywithoutskinn Tunacannedinwatern Fishandshellfishn Beans,splitpeas,andlentilsn Tofuandsoyproductsn Nuts(forchildrenover4)n Eggwhitesandeggsubstitutes

n Leangroundbeefn Turkeyandchickenwithskinn Broiledhamburgersn Ham,Canadianbaconn Low-fathotdogsn Tunacannedinoiln Wholeeggscookedwithoutadded

fatn Peanut-buttern Nuts

n Fried/pre-friedmeats(e.g.friedchicken,chickennuggets,fishsticks)

n Hotdogs,bolognaandotherlunchmeats,bacon,pepperoni,andsausage

n Beefandporkthathasnotbeentrimmedofitsfat

n Ribs,baconn Friedfishandshellfishn Wholeeggscookedwithaddedfat

Sweets and Snacks

n Air-poppedorlow-fatpopcorn(forchildrenover4)

n Wholegrainpretzelsn Wholegraincrackers

n Frozen100%juicebarsn Fat-free,low-fatorlightfrozen

yogurtoricecreamn Wholegrainfigbarsn Animalandgrahamcrackersn Bakedchips

n Cookies,cakes,andpiesn Candyn Chipsn Butteredpopcornn Full-faticecreamn Watericeandpopsicles

Condiments n Ketchupn Mustardn Fat-freesaladdressingn Fat-freemayonnaisen Fat-freesourcreamn Vinegarn Herbsandspices

n Oilsn Low-fat/lightsaladdressingsn Low-fat/lightmayonnaisen Low-fat/lightsourcream

n Butter,lard,andmargarinen Saltn Porkgravyn Creamysaladdressing(full-fat)n Mayonnaiseortartarsauce

(full-fat)n Sourcream(full-fat)n Cheeseorcreamsaucesanddips


Dear Parent(s)/Guardian(s), Tosupportyourchildinmakinghealthyeatingchoices,weareteachinghim/heraboutwherefoodcomesfrom,howitisprepared,andencouraginghim/hertotrynewfoods.

Today your child:

Learnedsomethingnewaboutafood.Itwas____________________________________________________________

______________________________________________________________________________________________________

Participatedinpreparingfoodforamealorsnackby______________________________________________________

______________________________________________________________________________________________________

Tastedanewfood.Itwas____________________________________________________________________________

______________________________________________________________________________________________________

Youcanreinforcetheselessonsathomebyaskingyourchildwhathe/shelearnedandhowyoucanmakehealthychoicesasafamily;lettinghim/herhelpinmeal preparationandpickoutnewfruitsandvegetablestotryasafamily.Rememberitmaytakeanywherefrom10–15triesofafoodbeforeyourchilddecidestoeatit!Encourageyourchildtoparticipateinmealplanningandpreparationtohelphim/herestablishhealthyhabitsthatwilllastalifetime.

Thankyou!

Dear Parent(s)/Guardian(s), Tosupportyourchildinmakinghealthyeatingchoicesweareteachinghim/heraboutwherefoodcomesfrom,howitisprepared,andencouraginghim/hertotrynewfoods.

Today your child:

Learnedsomethingnewaboutafood.Itwas____________________________________________________________

______________________________________________________________________________________________________

Participatedinpreparingfoodforamealorsnackby______________________________________________________

______________________________________________________________________________________________________

Tastedanewfood.Itwas____________________________________________________________________________

______________________________________________________________________________________________________

Youcanreinforcetheselessonsathomebyaskingyourchildwhathe/shelearnedandhowyoucanmakehealthychoicesasafamily;lettinghim/herhelpinmeal preparationandpickoutnewfruitsandvegetablestotryasafamily.Rememberitmaytakeanywherefrom10–15triesofafoodbeforeyourchilddecidestoeatit!Encourageyourchildtoparticipateinmealplanningandpreparationtohelphim/herestablishhealthyhabitsthatwilllastalifetime.

Thankyou!


ReferencesAmericanAcademyofPediatrics,AmericanPublicHealthAssociation,andNationalResourceCenterforHealthandSafetyinChildCareandEarlyEducation.2012.Preventing Childhood Obesity in Early Care and Education: Selected Standards from Caring for Our Children: National Health and Safety Performance Standards; Guidelines for Early Care and Education Programs,3rd Edition.http://nrckids.org/CFOC3/PDFVersion/preventing_obesity.pdf

AmericanAcademyofPediatrics.PolicyStatement:BreastfeedingandtheUseofHumanMilk.Pediatrics,2012;129(3):e827–e841.http://pediatrics.aappublications.org/content/early/2012/02/22/peds.2011–3552.full.pdf+html

AmericanAcademyofPediatrics.TheUseandMisuseofFruitJuiceinPediatrics.Pediatrics,2001;107(5):1210–1213.

IOM(InstituteofMedicine).2011.Child and Adult Care Food Program: Aligning Dietary Guidance for All. Washington,DC:TheNationalAcademiesPress.

OgdenCL,CarrollMD,KitBK,etal.PrevalenceofobesityandtrendsinbodymassindexamongUSchildrenandadolescents,1999-2010.JAMA.2012;307:483–490

UnitedStatesDepartmentofAgriculture,CenterforNutritionPolicyandPromotion.DietaryGuidelinesforAmericans2010.http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/PolicyDoc.pdf

UnitedStatesDepartmentofAgriculture,FoodandNutritionService.ChildandAdultCareFoodProgramMealPatterns;2007.http://www.fns.usda.gov/cnd/care/ProgramBasics/Meals/Meal_Patterns.htm

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nemours.org/growuphealthy

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