Breastfeeding and Infant Feeding• Ensure that a comfortable space for mothers to breastfeed or express milk is always available.• Providesufficientrefrigeratorand/orfreezerspacetoallowbreastfeedingmotherstostoreexpressedbreast

milk.• Useresponsivefeedingtechniqueswhenfeedinginfants,includingmakingeyecontact,talking,respondingtoinfants’reactionsduringfeedingandtheirsignsofhungerandfullness.

• FollowCDCguidelines(www.cdc.gov/breastfeeding)forproperhandlingandstorageofbreastmilk.• Whenservinginfantfoods,offercerealthatisiron-fortified,andavoidfoodsthatcontainaddedsaltandsugar.• Followsafehandlingandstorageguidelinesifservinginfantformula.Formoreinformationonsafehandling/storageofinfantformulaandforinfantfeedingrecommendations,refertotheUSDAresourceFeedingInfants:AGuideforUseintheChildNutritionPrograms.(www.fns.usda.gov/tn/feeding-infants-guide-use-child-nutrition-programs)

Best Practices for Nutrition in Early Care and Education Settings

Foods ProvidedFruits• Providechildrenwithfresh,frozen,cannedinnatural

juices or dried fruits at every meal.• Introducekidstoavarietyoffruitchoices,especiallyfreshfruits.Eachfruithasitsownuniqueflavorandnutrients,whichhelpschildrengetthenutritiontheyneed.

Vegetables•Providefresh,frozenorcannedvegetablesforchildrenateverymeal.Ifusingcannedvegetables,chooselow-sodiumoptionsorrinsepriortocookingtoreducethesodium content.

• Varythevegetablesyouserve,aseachvegetablecontainsdifferentamountsofnutrientsandfiber.

• Brightenchildren’splateoftenwithdark-green,red,andorangevegetables.

Meat and Meat Alternatives•Fishandseafood(fresh,frozen,orcanned)aregood

choices for meal time.• Purchaseleanmeats(90/10groundmeats),includingbeef,poultry,pork,andlamb.

• Offerunsalted,chopped,orfinelygroundnutsandseedsandnutbutter(spreadthinly).

• Varythechoicesofcooked,canned,orfrozendrybeans and peas.

Thesenutritionbestpracticesrepresentcurrentscience,publichealthresearch,andnationalrecommendationsforchildreninearlycareandeducationsettings.Propernutritionisessentialtopromotingoptimalgrowthanddevelopmentforinfantsandchildrenofallages.Theserecommendationsareintendedtosupportearlychildhoodprofessionalsinmakinghealthychoiceswhendevelopingpoliciesandpracticesrelatedtonutrition.

• Yogurtandcheesecanbecreditedasameatalternate.

• Avoidprocessed,friedandpre-friedmeatsastheytendtobehigherinsodiumandfat.

Grains•Offeratleasthalfofallgrainsaswholegrains.• Avoidsugarybreakfastcereals.Aimtoservebreakfastcerealsthatcontainnomorethan6gramsofsugarperounce.

• Rarelyservegrain-baseddesserts,suchasbrownies,cakes,cupcakes,cookies,etc.

Milk and Other Beverages•Servewholemilktochildren12to24monthsandskimmilk(non-fat)or1%(low-fat)milkforchildren2years and older.

• Limitfruitjuice.Donotservefruitjuicebefore12monthsofage.Servenomorethan1/2cupto3/4cup(4ozto6oz)perdaytochildrenages1to6yearsofage.

• Offerwaterthroughouttheday.Haveitreadilyavailable and visible so children ask for water when thirsty.

• Donotoffersugarydrinks,suchasfruitdrinks,sportsdrinks,andotherswithaddedsugar.

Revised 9/15

Sources and Resources

1. Nutrition and Wellness Tips for Young Children: Provider Handbook for CACFP www.fns.usda.gov/tn/nutrition-and-wellness-tips-young-children-provider-handbook-child-and-adult-care-food-program

2. Let’s Move! Child Care: www.healthykidshealthyfuture.org

3. USDA Team Nutrition Child Care Provider Resources: www.fns.usda.gov/tn/team-nutrition

4. USDA MyPlate: www.choosemyplate.gov

5. NAP SACC Resources and Self-Assessments www.gonapsacc.org

6. Child Care Aware® of North Dakota Infant and Toddler Care – Feeding Guidelines www.ndchildcare.org/providers/health-safety/infant-toddler.html

7. Infant Feeding Tip sheet: Feeding Your Baby in the First Year http://wicworks.nal.usda.gov/wicworks/Topics/infantfeedingtipsheet.pdf

Preparation and Safety•Rinseallproducethoroughlyunderrunningwaterbeforeeating,cutting,orcooking.• Cook foods to the proper internal temperature. Use a thermometer to check. temperaturestodeterminewhenameat,fish,poultry,oreggdishisfullycooked.

• Coldfoodshouldbeheldatbelow40°Fandwarmfoodsshouldbeheldabove140°F.• Keepproduceandreadytoeatfoodsseparatefromrawmeatwhileshopping,preparing,orstoringthemtolimitthechancesoffoodborneillnesses.

• Superviseyoungchildrenwheneverthey’reeatingordrinking.Kidstypicallycan’tmakeanynoisetoalertyouthatthey’rechoking.

• Limittheuseofhigh-sodiumfoods.Useherbsandspicesforflavorinsteadofaddingsalt.

• Condimentssuchassoysauce,ketchup,andranchdressingcanbehighinsodium.Offeronlysmallportions,ifusing.

• Askparentsiftheyknowofanyfoodallergiesthattheirchildmayhaveanddocumenttheiransweralongwithaplanofcare,ifneeded.Bemindfulthatthemostcommonfoodallergiesarepeanuts,milk,eggs,soy,wheat,treenuts,fish,andshellfish.

Feeding Practices•Praisechildrenfortryingneworless-preferredfoods.Donotbribeoroffertreatstoencouragechildrentotrynewfoods.

• Beforeremovingplatesorofferingseconds,askchildreniftheyarehungryorfullinordertohelpchildrenunderstandtheirfeelingsofhungerorfullness.Donotrequirechildrentoclean their plates.

• Useafeedingstylethatstrivestobalanceencouragingchildrentoeathealthyfoodsandallowingchildrentomaketheirownfoodschoices.

Meal Environment•Providefamilystylemealsasoftenaspossible,sochildrenwhoaredevelopmentally

ready can serve most or all foods themselves.• Beanenthusiasticrolemodelforeatinghealthyfoodstochildrenduringmealsandsnacks.Avoideatingordrinkingunhealthyfoodsinfrontofchildren.

• Utilizeavarietyofposters,books,healthyplayfoods,andotherlearningmaterialstopromotehealthyeating.

This publication was supported bytheGrantNumber,2B01OT009035-15,fundedbythe Centers for Disease Control andPrevention.Itscontentsaresolely the responsibility of the authors and do not necessarily representtheofficialviewsoftheCenters for Disease Control and Prevention or the Department of HealthandHumanServices.