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TRANSCRIPT
3/10/2016
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Fit and Healthy Kids Web Series
Nebraska Extension
SMART SNACKING
AGENDA
• Define “healthy” snacks
• Snacks according to
guidelines
• Cooking with children
• Age-appropriate kitchen
activities
• Kitchen safety guidelines
• Fun snack ideas
SNACK CONSUMPTION
• Twice as many kids today eat “snack” foods, as kids
did just 20 years ago
• Soda consumption has increased 37 percent for
six- to nine-year-olds
• Children are eating extra calories, many still fall
short on vitamins and minerals
• Vitamin E
• Vitamin B6
• Zinc
• Iron
WHEN YOU HEAR THE WORD “SNACKS”
DO YOU THINK OF……….
FOODS LIKE THIS? OR LIKE THIS?
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“HEALTHY” SNACKS
• At least two food groups
• Grains
• Protein Foods
• Fruits
• Vegetables
• Dairy
• Low-sodium, little added sugar
• Fewer processed foods
“HEALTHY” SNACKS
• Help meet dietary needs
• Supplement daily calorie needs
• Help meet daily vitamin, mineral needs
• Variety of colors, flavors
10 CHILD FRIENDLY TIPS
• Keep healthy foods on hand for snacks
• Go for the whole grain
• Mix and match
• Broaden the menu
• Revisit breakfast
Resource: The Mayo Clinic - http://mayocl.in/1QADM1w
10 CHILD FRIENDLY TIPS
• Sweeten it up
• Have fun
• Promote independence
• Don’t be fooled by
labeling gimmicks
• Designate a snacking
zone
Resource: The Mayo Clinic - http://mayocl.in/1QADM1w
AGENDA
• Define “healthy” snacks
• Snacks according to
guidelines
• Cooking with children
• Age-appropriate kitchen
activities
• Kitchen safety guidelines
• Fun snack ideas
SNACK GUIDELINES CHILD AND ADULT CARE FOOD PROGRAM
SNACKChoose two:
Juice or yogurt may not be served when milk is served as the only other component.
Age 1-2 3-5 6-12
Fluid milk ½ cup ½ cup 1 cup
Juice or fruit or vegetable
½ cup ½ cup ¾ cup
Meat or meat alternateor yogurt
½ oz.
2 oz. (1/4 c.)
½ oz.
2 oz. (1/4 c.)
1 oz
4 oz. (1/2 c.)
Grains, breads ½ slice ½ slice 1 slice
Resource: Crediting Foods in the Child and Adult Care Food Program, USDA, Revised: 2014
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Proposed changes by the Food and Nutrition
Service: 01/15/2015
Best practices. Facilities willing to go further in
providing healthier options may follow the best
practices when serving meals and snacks. Best
practices are suggestions only and may not be
required to be followed in order to receive
reimbursement for the meal nor may noncompliance
with the best practice standards be used as a serious
deficiency finding or as the basis for other disciplinary
actions for homes or centers.
PROPOSED CHANGES IN CHILD MEAL
PATTERNS
• Addition of new age group for children 13 through 18
years old
• Fruits and vegetables would be separate components
instead of combined
• Frying be disallowed as an onsite preparation method for
day care institutions.
• Drinking water is available throughout the day to all
children upon their request.
Source: Child and Adult Care Food Program: Meal Pattern Revisions Related to the Healthy, Hunger-Free Kids Act of 2010
DAIRY (MILK)
• Must be fluid milk
• Whole milk recommended until
age 2
• Reduced fat milk required at
age 2 and up
DAIRY (MILK) Proposed Changes:
• Unflavored whole milk be served to children one
year of age and 1 percent or fat-free milk be served
to children two and older
• Flavored milk served is fat-free only
• Non-dairy milk substitutions, flavored or unflavored,
that are nutritionally equivalent to milk, may be
served in lieu of fluid milk, if requested in writing by
a child's parent or guardian
IOM Best Practice: Fluid milk - serve only unflavored
milk to all participants regardless of age
FRUIT/ VEGETABLEProposed changes: Fruits and vegetables
would be separate components instead of
combined
IOM Best Practices:
• Limit consumption of fruit juice to no
more than 1 serving/day
• Make at least 1 of the 2
components of every snack a fruit or
vegetable
• Provide at least 1 serving
each of dark green vegetables,
red/orange vegetables and
legumes per week
FRUITS• Mandarin oranges/ tangerine sections
• Strawberry or grape halves/ berries
• Kiwi – cut in half, give each child a
spoon to eat
• Melons
• Peach, mango, nectarine
• Dried fruits – watch choking hazards
• Applesauce – no-added sugar
• Fruit juices – 100 percent, use sparingly
• Popsicles – 100 percent fruit, no-added
sugar
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VEGETABLES
• Veggie “matchsticks” made
from carrots or zucchini
• Bell pepper rings/ cucumbers
• Cherry tomato halves
• Steamed or roasted broccoli,
string beans, winter squash
• Avocadoes
• Sugar peas
• Baked sweet potato fries
• Yellow summer squash slices
SNACK PROTEIN COMPONENTS
(MEAT/MEAT ALTERNATES)1 meat/meat alternate Ages 1-2 Ages 3-5 Ages 6-12
Meat or poultry or fish or ½ oz. ½ oz. 1 oz.
Cheese or ½ oz. ½ oz. 1 oz.
Egg or ½ ½ ½
Cooked dry beans or peasnuts and/or seeds or
1/8 cup 1/8 cup ¼ cup
Peanut or other nut or seed butters or
1 Tbsp. 1 Tbsp. 2 Tbsp.
Nuts and/or seeds or ½ oz. ½ oz. 1 oz.
Yogurt 2 oz. 2 oz. 4 oz.
PROTEIN (MEAT/MEAT ALTERNATES)
Proposed Changes:
• Tofu be allowed as a meat alternate
IOM Best Practices:
• Serve only lean meat, nuts and legumes
• Avoid or limit serving processed meats to no
more than once per week
• Avoid or limit the service of fried and pre-fried
foods to no more than one serving per week
• Serve only natural cheese
PROTEIN (MEAT/ MEAT ALTERNATIVES)• Lean meat
• Poultry
• Fish
• Cheese
• Eggs
• Yogurt
• Cooked dry beans or peas
• Peanut butter or other nut/ seed butters
• Nuts or seeds
PROTEIN (MEAT/ MEAT ALTERNATIVES)
• Egg slices or wedges
• Bean dip
• Hummus
• Slices of lean turkey or chicken
• Roasted pumpkin seeds
• Nuts – unsalted
• Nut butters – peanut, almond
• Mozzarella cheese sticks
• Low-fat yogurt cups
GRAINS/ BREADS FOR SNACKSMust be Whole-Grain or Enriched
Food Buying Guide for Child Nutrition Programs, Section 3 Grains/Breads: http://www.fns.usda.gov/sites/default/files/FBG_Section_3-GrainsBreads_1.pdf
1 grain/bread Ages 1-2 Ages 3-5 Ages 6-12
Bread or ½ slice ½ slice 1 slice
Cornbread or biscuit or roll or muffin or
½ serving ½ serving 1 serving
Cold dry cereal ¼ cup 1/3 cup ¾ cup
Hot cooked cereal ¼ cup ¼ cup ½ cup
Pasta or noodles or grains ¼ cup ¼ cup ½ cup
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GRAINS/BREADSProposed changes:
• At least one serving per day, across all eating occasions, of
grains be whole grain or whole grain-rich
• Breakfast cereals would have the same requirements as WIC
• Grain-based desserts be excluded from being used to meet
the grain component requirement
IOM Best Practices:
• Provide at least 2 servings of whole grain or whole grain-rich
grains per day
• Serve breakfast cereals that contain no more than 6g of
sugar per serving
GRAINS
• Whole wheat English muffins/ pitas/ tortillas
• Breakfast cereal
• Whole grain crackers
• Graham crackers
• Mini rice cakes/ bagels
• Pretzels
• Breadsticks
• Flatbreads
• Whole wheat waffles/ pancakes
• Baked whole wheat tortilla chips
FOODS THAT MAY BE CHOKING
HAZARDS:
• Peanuts
• Chewing gum
• Popcorn
• Chips
• Round slices of hotdogs or sausages
• Carrot sticks or baby carrots
• Tough meat
• Hard candy
• Whole grapes
• Cherry tomatoes
• Large pieces or raw fruits or vegetables
• String cheese
TO PREVENT CHOKING:
• Children eat at the table
• Keep a watchful eye
• Cut food – no larger
than one-half inch,
chew well
• Slice lengthwise
• Cut across the grain
• Slice in half
• Cook until slightly soft
• Spread peanut butter
thinly
AGENDA
• Define “healthy” snacks
• Snacks according to guidelines
• Cooking with children
• Age-appropriate kitchen activities
• Kitchen safety guidelines
• Fun snack ideas
COOKING WITH CHILDREN
• Language and
social skills
• Motor and
cognitive abilities
• Instills good
nutrition
• Children with
special needs
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FUN ACTIVITIES
• Take children
shopping
• Help children store
groceries away
• Teach about other
cultures
AGENDA
• Define “healthy” snacks
• Snacks according to
guidelines
• Cooking with children
• Age-appropriate kitchen
activities
• Kitchen safety
guidelines
• Fun snack ideas
AGE APPROPRIATE KITCHEN
ACTIVITIES
1 year olds
• Wooden spoons
• Pan lids
2 year olds
• Help wash fruits and vegetables
• Tearing lettuce greens
• Bring ingredients from one place to another
• Wiping the table
AGE APPROPRIATE KITCHEN
ACTIVITIES
3 year olds
• Mixing muffin batter
• Pour liquids into a bowl
• Spreading peanut butter
• Knead dough
• Practice shapes and colors
AGE APPROPRIATE KITCHEN
ACTIVITIES
4 years old
• Peel oranges or hard cooked eggs
• Mash bananas or roll into cereal
• Move hands to form round shapes
• Cut with dull scissors
• Set the table
AGE APPROPRIATE KITCHEN
ACTIVITIES
5-6 year olds
• Measure dry and
liquid ingredients
• Cut with a blunt knife
• Use an egg beater
• Juice citrus fruits
• Grinding cooked
meats
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AGE APPROPRIATE KITCHEN
ACTIVITIES
7-10 year olds
• Read recipes
• Plan snack
menu
• Make the
snacks
• Wash dishes
AGENDA
• Define “healthy” snacks
• Snacks according to
guidelines
• Cooking with children
• Age-appropriate kitchen
activities
• Kitchen safety
guidelines
• Fun snack ideas
KITCHEN SAFETY GUIDELINES
• Food safety & cleanliness
• Tie back long hair and roll
up long sleeves
• Wear an apron
• Practice proper hand
washing
• Avoid cross-contamination
• Stand at level of work
• Children NEVER in the kitchen
without an adult
KITCHEN SAFETY GUIDELINES
• No sharp objects.
• Unbreakable cooking
utensils and bowls.
• Demonstrate tasks.
• Keep children away from
appliances.
• Everyone should enjoy
their time in the kitchen.
AGENDA
• Define “healthy” snacks
• Snacks according to
guidelines
• Cooking with children
• Age-appropriate kitchen
activities
• Kitchen safety
guidelines
• Fun snack ideas
BE CREATIVE
• Cut it!
• Dip it!
• Create it!
• Sip it!
• Crunch it!
• Play it!
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FUN SNACK IDEAS
• Mozz Totz
• Pocket Fruit Pies
• French Toast Dippers
• Peach Banana Frosty
• Eagle Nest
• Food Group Funny Face
• Hiding Rabbits
MOZZ TOTZ
6 ounces mozzarella string cheese (fat-free)
1/4 cup milk (1% low fat)
1/4 teaspoon oregano (dried)
1/4 teaspoon basil (dried)
1/4 cup bread crumbs
6 tablespoons marinara sauce (prepared, warmed)
Cooking spray (non-stick)
1. Preheat oven to 350°F.
2. Line a baking sheet with foil and spray lightly with cooking spray.
3. Remove cheese from package and cut into bite size pieces.
4. In a small non-stick skillet mix oregano and basil with bread crumbs.
5. Cook over medium heat, stirring occasionally until crumbs are lightly browned, about 5
minutes.
6. Dip each piece of cheese in milk and then into toasted bread crumbs, coating completely.
7. Place on baking sheet about 1 1/2 inches apart.
8. Spray string cheese lightly with non-stick cooking spray.
9. Bake 5-6 minutes or until heated through. (Cheese may melt slightly and lose shape.
Simply press it back into shape).
10. Dip in warmed marinara sauce and enjoy!
Source: What’s Cooking? USDA Mixing Bowl, Arizona Nutrition Network, Champions for Change
Makes 12 servings (meat alternate)
MOZZ TOTZ POCKET FRUIT PIES
4 flour tortillas (8-inch)
2 cups peaches, pears, or apples
1/4 teaspoon ground cinnamon
6 teaspoons brown sugar
2 tablespoons milk
Sugar (optional)
1. Peel and chop fruit into pieces.
2. Place 1/4 of the fruit on half of each tortilla.
3. In a small bowl, stir together brown sugar and cinnamon. Sprinkle over fruit.
4. Warm tortillas in microwave or oven to make them easier to handle.
5. Roll up the tortillas, starting at the end with the fruit.
6. Place on an un-greased baking sheet and make small slashes to allow steam
to escape. Brush with milk and sprinkle with additional sugar, if desired.
7. Back at 350°F in oven for 8-12 minutes or until lightly brown.
8. Serve warm or cool.
Source: What’s Cooking? USDA Mixing Bowl, Kansas State University Cooperative Extension, Mission
Nutrition: Cooking for Better Health and Kids a Cookin’
Makes 4 servings (grain and fruit)
FRENCH TOAST DIPPERS
4 slices whole wheat bread
2 eggs
2 tablespoons milk
2 cups applesauce (unsweetened)
Cooking spray (non-stick)
Powdered sugar and cinnamon (optional)
Directions:
1. Preheat oven to 350°F.
2. Spray a baking sheet with cooking spray and set aside.
3. Cut each slice of bread into four strips lengthwise.
4. In a small bowl, combine eggs and milk; beat with a fork until frothy.
5. Dip each "stick" of bread in egg mixture and place on baking sheet.
6. Bake for 12 minutes until brown.
7. Sprinkle lightly with powdered sugar and cinnamon, if desired.
8. Dip in applesauce and enjoy.
Makes 4 servings (grain and fruit)
PEACH BANANA FROSTY
1 frozen banana
1/2 cup plain, low-fat yogurt
1/2 cup drained peaches (packed in fruit
juice)
Directions:
1. Put all ingredients in a blender and mix
well.
2. Add a little fruit juice if you want the drink
thinner.
Source: What’s Cooking? USDA Mixing Bowl, adapted from Food.com
Makes 2 servings (fruit and yogurt)
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EAGLE NEST
2 canned peach halves (packed in fruit juice)
2 tablespoons cottage cheese, low-fat (1 ounce)
6 raisins
1. Place one peach half, cut side up, in center of plate for nest.
2. Place 1 tablespoon of cottage cheese in center of nest.
3. Place raisins on cottage cheese to make eggs.
Source: What’s Cooking? USDA Mixing Bowl, Chickasaw Nation Get Fresh! Nutrition Education Program
Makes 2 servings (fruit)
FOOD GROUP FUNNY FACE
1/2 ounce peanut butter
1 graham cracker (1/2 large, or use whole grain or
saltine crackers)
1 tablespoon low-fat Cheddar cheese (shredded)
1/2 teaspoon dried cranberries
2 peas (large green)
1/4 grape
1. Use half of a large graham cracker.
2. Spread peanut butter on cracker in the shape
of a face.
3. Sprinkle grated cheese at top for hair.
4. Place dried cranberries on crackers for mouth.
5. Use peas for eyes and grape for nose.
Makes 1 serving (meat alternate and grain)
Source: What’s Cooking? USDA Mixing Bowl, Kansas Family Nutrition Program, Kids a Cookin’
HIDING RABBITS
2 celery stalks
4 small cauliflower florets
1 ounce peanut butter
1. Place one piece of celery in center of plate with the center
facing up.
2. Use butter knife to spread peanut butter on top edges.
3. Place second piece of celery on top, forming a log. Cut into 2
logs.
4. Place cauliflower florets on ends of each log, securing with
peanut butter.
Makes 2 servings (meat alternate and vegetable)
Source: What’s Cooking? USDA Mixing Bowl, Chickasaw Nation Get Fresh! Nutrition Education Program
http://pinterest.com/cwellsrd/food-fun-for-young-kids
Make food fun!
OTHER SNACK IDEAS
For more snack ideas check out Nebraska Extension’s
Food Fun for Young Children web site:
http://food.unl.edu/food-fun-young-children
USDA’S MIXING BOWL, WHAT’S
COOKING? - http://www.whatscooking.fns.usda.gov
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SNACKS FOR KIDS CHECKLIST
_____ Does it look, smell, and taste good?
_____ Does it provide vitamins and minerals?
_____ Can it be chewed and swallowed without choking?
_____ Can fingers be used to eat it?
_____ Is it different from yesterday’s snack?
_____ Is it fun to eat?
_____ Can kids help make the snack or make it themselves?
Resources• USDA’s ChooseMyplate for Preschoolers:
http://www.choosemyplate.gov/health-and-nutrition-information
• Smarter Snacking, Nebraska Extension,
http://extensionpublications.unl.edu/assets/pdf/g2102.pdf
• Healthy Snacks for Kids: 10 child-friendly tips, The Mayo Clinic -
http://mayocl.in/1QADM1w
• Kids in the Kitchen, Clemson Cooperative Extension,
http://www.clemson.edu/extension/hgic/food/nutrition/nutrition/life_stages/hgi
c4113.html
• Child and Adult Care Food Program: Meal Pattern Revisions Related to the
Healthy, Hunger-Free Kids Act of 2010: http://1.usa.gov/1WbSxJE
• Crediting Foods in the Child and Adult Care Food Program, USDA, Revised:
2014
http://www.education.ne.gov/NS/forms/cacfpforms/newCACFPcreditinghand
book.pdf
• Food Buying Guide for Child Nutrition Programs, Section 3 Grains/Breads:
http://www.fns.usda.gov/sites/default/files/FBG_Section_3-
GrainsBreads_1.pdf
QUESTIONS??
Extension is a Division of the Institute of Agriculture
and Natural Resources at the University of Nebraska–
Lincoln cooperating with the Counties and the United
States Department of Agriculture.
University of Nebraska–Lincoln Extension educational
programs abide with the nondiscrimination policies of
the University of Nebraska–Lincoln and the United
States Department of Agriculture.
Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the
Counties and the United States Department of Agriculture.
University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–
Lincoln and the United States Department of Agriculture.