the healthy kitchen - kidsrkids.com€¦ · carrots fruit milk sandwiches tuna ww bread spinach...
TRANSCRIPT
The Healthy Kitchen
Feeding Young Bodies and Minds
Carol Gambrell-Hughes
The Healthy Kitchen
Objectives:
• Describe best practice for feeding infants, including promoting breastfeeding.
• Modify menu based on the child’s food sensitivity/religious beliefs.• Create nutritious and appropriate menus according to USDA Food
Guidelines.
Kitchen Safety
• Wash hands upon entering the kitchen. Wear gloves during food service.
• Foods prepared on site must meet safety, and nutritional requirements.
• Food should be stored and maintained at proper temperatures
• Food from home must meet USDA nutritional guidelines and food safety requirements.
• Personal food must be clearly labeled with full name, date, and type of food.
• Opened food must have date opened.
Importance of Nutrition in Early Care
• Nutritious food provides energy and nutrients for physical growth and cognitive development.
• Water should be available throughout the day.
• Food should be age appropriate and look and taste good!
• Teachers can promote healthy eating habits in children by modeling the behavior.
What about the Youngest Eaters?
• All infant bottles and cups are labeled with the baby’s full name and current date.
• Do not warm bottles on the stove or microwave, which may cause the milk to curdle.
• Infant Feeding Plans must be followed and updated monthly.
• Provide a space for mothers to breast feed in privacy.
Appropriate Bottle‐Feeding in Child Care
• Feed each infant on an individual schedule .• Holding infants during feeding helps them feel more safe, secure and
reduces the risk of choking.• If a child can hold their bottle, have them seated in a highchair.
Meal and Snack Patterns
• Hand washing must take place before feeding all children. • Meals and snacks should be low in salt, sugar, and fat.• Children should go no longer than three hours before being offered a
snack or meal
• What schedule does your school follow?
Sample Menu Monday Tuesday Wednesday Thursday Friday
Breakfast/AM Snack
FruitBreakfast Burrito
BitesMilk
FruitWW Cereal
Milk
Fruit MuffinsApplesauce
Milk
Yogurt Fruit
GranolaMilk
FruitOatmealMilk
Lunch Pineapple ChickenRice
CarrotsFruitMilk
SandwichesTuna
WW BreadSpinach Salad
FruitMilk
Vegetarian ChiliWW RollFruitMilk
Baked FishMashed Sweet
PotatoFruit
WW BreadMilk
Veggie BurgersWW BunFruit
VegetablesMilk
PM Snack Broccoli treesCheese cubes
Water
HummusVegetables
Milk
Snack MixFruit Water
Wheat ThinsFruitWater
Oatmeal cookiesMilk
Activity: Create a
Sample Menu
Build a MenuMonday Tuesday Wednesday Thursday Friday
Breakfast/AM Snack
Lunch
PM Snack
Cultural and Religious Preferences
May involve specific foods, ingredients, or preparation method.
Some dietary restrictions apply only on specific days or during holidays or celebrations.
Dietary modifications must meet USDA food guidelines.
Never Use Food as Reward orWithhold Food as Punishment
Introduce new foods at one time. There should always something the child eats on their plate.
Do not delay a child's snack or meal based on completing tasks or disciplinary action.
Give all children the opportunity to
participate in all food related activities.
All food should be served at the same time,
including milk and sweets.
Food Sensitivity :
• 90% of all food allergies are caused by 8 food items.
• KRK requires allergy action plans for all children with allergies.
Picky Eaters Serve all
foods/components at once. This includes milk.
Encourage small servings and allow
second helpings. Do not force food or encourage
“happy plates”.
Encourage children to taste foods. Your goal is to get the food on the taste buds at least 15 times during the year!
Prepare foods in different ways. We eat with our eyes first add
more colors.
Children are more likely to try new food if they have the opportunity to help prepare or serve
the food.
Introduce new food as part of an activity.
Menu Tips • Do not feed raw veg to children under 3 and 4 years of age. • Always have a vegetarian option. • Specify when planning the menu, each component must be specified. • Milk should be served with all meals. • Water should be offered throughout the day. • Product labels should be available.
• Program Meal Patternshttps://fns‐prod.azureedge.net/sites/default/files/cacfp/CACFP_InfantMealPattern_FactSheet_V2.pdf
https://fns‐prod.azureedge.net/sites/default/files/cacfp/CACFP_MealBP.pdf
Marketing Tips
• Partner with a local farmer’s market. Display their information in lobby.
• Show current and potential parents we have a child friendly healthy menu that promotes healthy bodies and brains.
• Use our menu as a marketing tool in your schools. Ensure you are producing the healthy whole foods you say.
• Have a menu tasting at pick up or drop off time to showcase your great new menu items. Have cooks use the chef uniform.
Questions?
Resources
USDA Child and Adult Care Food Program (CACFP)
https://www.fns.usda.gov/cacfp/child‐and‐adult‐care‐food‐program
Choose My Plate
• https://www.choosemyplate.gov/MyPlate Program Meal Patterns
https://fns‐prod.azureedge.net/sites/default/files/cacfp/CACFP_InfantMealPattern_FactSheet_V2.pdf
https://fns‐prod.azureedge.net/sites/default/files/cacfp/CACFP_MealBP.pdf
Recipes for Healthy Kids: Cookbook for Child Care Centers
https://www.fns.usda.gov/tn/recipes‐healthy‐kids‐cookbook‐child‐care‐centers
Food Safety
https://www.foodsafety.gov/risk/children/index.html