earning session 2 - healthy kids today...breast milk is part of the cacfp meal pattern – it’s...
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Margie Natera Project Coordinator Nemours Florida Prevention Initiative
LEARNING SESSION 2 Nemours ECE Network May 7, 2015 | 5:30 – 8:30 PM
Creating a Healthy Environment: Nutrition Education and Food & Beverage Practices
AGENDA
PART I: Helping You Achieve Best Practices for Healthy Eating PART II: Breastfeeding Support PART III: Site Presentations PART IV: Bringing It All Together
LEARNING OBJECTIVES
Recall nutrition education, food and beverage practices Compare and contrast nutrition labels and analyze preschool menus Describe ways to engage families in creating a healthier eating
environment Identify how you can promote and support breastfeeding practices Determine how to incorporate nutrition education into the classroom
environment
PART I Helping You Achieve
Best Practices for Healthy Eating
5
HABITS START EARLY
Less than one-third of children have 5 or more servings a day
Average youth is active less than 20 minutes a day
One-third of children under age 6 have a TV in the bedroom
90% of the brain is developed by age 5
VEGETABLES
Vary the veggies – Dark green, red, orange, purple
What counts as a serving? – 2 cups of raw dark leafy greens (for example, spinach,
romaine lettuce, collard greens) – ½ to 1 cup of other vegetables (for example, broccoli
carrots, tomato, peppers, winter squash, cucumbers, green beans, etc.)
Starchy Vegetables = Grains – Potato, corn, peas, most beans
FRUITS
Encourage eating the colors of the rainbow! – Fresh, frozen, canned (not in syrup)
What counts as a serving? – ½ cup sliced or chopped fruit – Small piece (tennis ball size) – ¼ cup dried fruit – ½ cup (4 ounces) 100% fruit juice Limit juice to 1 serving a day
DAIRY
Aim for 3 servings a day! What counts as a serving?
– 3/4 cup milk Choose fat-free (skim) or low-fat (1%)
– ¾ cup yogurt Choose fat-free or low-fat AND no-sugar-added or
light – 1 ½ ounces cheese (1 deli slice or a cheese stick) Choose reduced-fat or fat-free
GRAINS
Make at least half your grains whole: – Whole-wheat, whole-grain, oats, brown rice
What counts as a serving? – 1 slice bread – 1/2 cup cereal – 1/4 to 1/2 cup cooked rice, pasta, or starchy vegetables
PROTEIN
Choose them fresh and lean – Red meat, pork, poultry, fish, shellfish, eggs, nuts,
seeds, [beans, peas] What counts as a serving? (1 -3Tbsp)
– 1 ounce cooked beef, pork, poultry, or fish – 1 egg – ¼ cup nuts or 1-2 Tbsp nut butter – 4-5Tbsp cooked beans or peas
OTHER FATS & OILS
Liquid Fats / Oils – BEST: Canola, Olive, Peanut – GOOD: soft (tub or squeeze) margarine with no trans
fats, certain salad dressings, low-fat mayonnaise Solid Fats
– AVOID: Butter, stick margarine, shortening, milk fat, animal fat / lard
What counts as a serving? – ONE TEASPOON!
EMPTY CALORIES
Solid fats and added sugars – Cakes, cookies, pastries, donuts, ice cream, candy – Pizza, hot dogs, bacon, sausage, ribs – Sodas, energy drinks, sports drinks, fruit-flavored drinks
What counts as a serving? – None! – “Moderation”
WATER
Water helps restore water and sodium loss and regulates body temperature.
Color of your urine is a good indicator of hydration/dehydration – Optimal color should be pale yellow-colorless – And frequent urination
• Maintain hydration during exercise or workout drink water before and after activity.
UNDERSTANDING FOOD LABELS
COMPARING FOOD LABELS
Reduced Fat Milk 2% milk fat
Skim Milk/ Fat-free Milk 0 milk fat
TIPS FOR PICKY EATERS
Food Jags Trying new foods: 10-15 ‘No Thank You “ Bite Learning about foods- Food Activities
– BOOKS – GROW – TASTE – TOUCH
Adult Controls –What, When and Where Child controls- How Much and Whether
ENGAGING PARENTS
USDA RESOURCES
TIPS FOR PARENTS
Involve children in meal prep Make child pick what is served: choice of vegetable, fruit Everyone eat the same meal Engage in conversation at meals, make meal times
positive experience Do not eat in front of the TV Read labels – learn what is the healthier option Have a schedule for mealtimes- weekends Continue to offer healthy options at every meal
HEALTHY CELEBRATIONS
IDEAS FOR HEALTHY CELEBRATIONS
BIRTHDAYS – Line leader for the day – Special hat or crown – Selects book at reading time – Write birthday wishes (no food)
CELEBRATIONS – Paper food activity – Class supplies-
Stickers, glue, paper, books – Games
Indoor/outdoor Playground equipment
RESOURCES
Questions?
PART II Breastfeeding
Support
WHAT DO YOU KNOW ABOUT BREASTFEEDING?
Over 75% of women start out breastfeeding. T F
Feeding a baby formula instead of mother’s milk increases the chances that the baby will get sick. T F
If a child is not breastfed, he is more likely to get ear infections. T F
If a child is not breastfed, he is more likely to get diarrhea. T F
If a child is not breastfed, he is more likely to die of SIDS (Sudden Infant Death Syndrome). T F
If a child is not breastfed, she is more likely to become overweight. T F
Infant formula is missing many of the components in breast milk. T F
The longer a mother breastfeeds, the better it is for her health. T F
WHAT DO YOU KNOW ABOUT BREASTFEEDING?
Babies should never be given cereal in a bottle. T F
Human milk is not a hazardous substance. T F
Babies should breastfeed for at least one year. T F
Babies should be exclusively breastfed (no other foods or liquids) for about the first 6 months of life.
T F
No matter the mother’s diet, a mother’s milk is the best and healthiest food for her baby. T F
Babies should not be fed on a strict schedule. T F
Breast milk is reimbursed through the CACFP (child and adult care food program). T F
WHY DO MOMS NEED YOUR SUPPORT?
81% of moms desire to breastfeed
76% of moms start breastfeeding
60% of moms do not meet their breastfeeding goals
Returning to work is primary reason for ending breastfeeding
Shorter duration of breastfeeding if baby is in an early care and education environment
BENEFITS OF BREASTFEEDING
Breastfed babies are healthier – 63-77% lower risk of respiratory
infections – 23-50% lower risk of ear infections – 26-40% lower risk of asthma – 36% lower risk of SIDS – 30% lower risk of type 1 diabetes – 40% lower risk of type 2 diabetes – 24% less likely to become obese – 15-20% lower risk of leukemia
Breastfeeding mothers are healthier – Lower risk of type 2 diabetes, breast
and ovarian cancer, osteoporosis and rheumatoid arthritis
– Increased weight loss
BREAST MILK CAN SAVE CACFP PROGRAMS MONEY
Breast milk is part of the CACFP meal pattern – It’s reimbursable for infants if fed
by a care provider – It’s free! No equipment to
purchase – Cost-effective for families – For children over 12 months,
breast milk may be substituted for cow’s milk
CULTURAL VIEWS OF BREASTFEEDING
Different cultures look at breastfeeding as a natural choice for feeding
Many countries have banned the practice of giving free or subsidized formula to new mothers
Accepting and understanding cultural differences allows staff to become culturally sensitive to those parents and families who decide to breastfeed
Some cultures discourage breastfeeding because it ‘spoils’ babies and/or discourages babies from sleeping through the night
SUPPORT FOR BREASTFEEDING FAMILIES
Breastfeeding is more than a lifestyle choice, it’s a public health issue
Respect all families, regardless of their infant feeding decisions
ECE providers play a unique role in supporting breastfeeding
ECE environment can reduce a mother’s anxiety by welcoming breastfeeding families
BECOME BREASTFEEDING FRIENDLY
Provide trained staff on the proper handling of human milk and feeding of breastfed infants
Have policies in place that align with national best practices for breastfeeding
Provide a welcoming environment for moms to pump or nurse infants
Develop feeding plans for each family
PART III
Site Presentations
Asbury Early Learning Center Helping Parents Understand
the Link Between Healthy Food and a Positive
Preschool Experience
Alison McAleenan Child Care Director
Let parents know what the expectations are
Include in registration and orientation handouts
Supply Parents with the information they need,
to make healthy choices
Give them specific ideas of what to pack
Encourage Creativity
Healthy Lunches
Toddlers Eating Healthy, Too!
Send Gentle Reminders
Don’t make parents feel bad Encourage them to keep trying to find healthy foods to offer their child Let parents know if their child seems interested in what another child brings for lunch
Our lunch “report card”
Questions?
Tia Masek Community Relations Coordinator
Winter Park Day Nursery
Mission: To provide a secure nurturing educational environment that is affordable
and supports family diversity.
WPDN Food Program
Shirley Shankle
WPDN Food Program
WPDN Food Program
Breakfast
WPDN Food Program
Lunch
WPDN Food Program
Snack
WPDN Food Program
Family Style Dinning
Other Ways We Help
Food Pantry
Other Ways We Help
Questions?
Cheney Elementary School, VPK
Incorporating nutrition
education in all areas of the school day
Heidi Butterfield, VPK Teacher Cheney Elementary School Heidi.Butterfield@ocps.net
Using the Growing a Healthy Rainbow Lesson Plan
A rainbow of food
Bigger rainbow that fits the magnets
Sorting/patterning food manipulative
More Resources
Pack a healthy lunch activity
Game Cubes with Sometimes & Anytime foods
Alternative apple craft
Enhancing the Growing a Healthy Rainbow Resources
Apple/bean sensory bin
Apple additions
Feed the hungry caterpillar:
anytime foods
Growing a Healthy Rainbow Resources
Vegetable printing
Food sorting/Read around the room
Introducing sometimes/anytime
foods
Enhancing the Growing a Healthy Rainbow Resources
Stone soup
Tops and Bottoms
The Enormous Turnip
More Healthy Additions
Humpty Dumpty Stem Part 1
Humpty Dumpty Stem Part 2
Bringing it All Together
CREATING HEALTHY ENVIRONMENTS
Eating Environment – Create a positive eating environment and model healthy choices and eating
habits – Celebrate in a healthy way – Provide family-style dining
Breastfeeding Environment – Increase support of breastfeeding and accommodate the needs of
breastfeeding mothers and infants
Teaching/Activity Environment – Build nutrition education in to the existing curriculum/lesson plans
Home Environment – Engage parents to adopt healthy habits that are taught in the classroom
HEALTHY EATING ENVIRONMENT
Have books, posters and toys that remind children of healthy foods
Teach about eating and enjoying healthy foods
Sit, eat and engage with children during meals
Eat the same food and drinks the children are eating
Talk about trying and enjoying new foods
Eat only healthy foods and drinks in front of children
HEALTHY EATING ENVIRONMENT
Family Style Dining – Enjoy each other at meal
time – Offer healthy choices – Offer age-appropriate portion
sizes and serving utensils – Respond to hunger and
feeding cues so children learn to recognize them
– Role model at meal time
BREASTFEEDING ENVIRONMENT
Provide Breastfeeding Support – Support breastfeeding moms with access
to a private space to feed or pump – Encourage and support the feeding of
expressed breast milk – Gently introduce solid foods, around 6
months of age – Provide resources and references for
families
TEACHING ENVIRONMENT
Literacy – Use books on healthy foods and model
healthy eating habits
Math – Count fruits and vegetables, sort foods
by color or shape
Science – Explore healthy food through senses
Art – Have children use their imagination and
draw pictures
Get to know families Communicate nutrition policies
to families Provide written menus and ask
for feedback Work together on feeding plan
for each child Accommodate vegetarian,
vegan, religious and cultural diets
Provide nutrition education for families
Partner with families Encourage families to serve a
variety of foods when they send lunches from home
Guide parents by sharing lists of foods that present a variety of whole grains, fruits, vegetables, lean protein and low fat dairy
Use the MyPlate to help families categorize foods and prepare lunches
HOME ENVIRONMENT
NEXT STEPS AND ANNOUNCEMENTS
Learning Session 3: Physical Activity & Screen Time – Register to present your accomplishments
Host a Learning Session Opportunities for in-services and/or family engagement Wellness Policy Evaluations WPHF: Mini-grant opportunity & garden workshop
WE ARE ON FACEBOOK!
Questions & Discussion
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