Did You Know? The safest environmental art projects include watercolor paints, rather than oil-based. Also, you can make your own glue or modeling dough. The ingredients are more environmentally friendly, and the product can be stored in reusable containers. Appropriate Guidelines When Planning Meals and Snacks It is your responsibility as a caregiver to ensure that the children receive proper nutrition in an enjoyable environment. Whether in a center or a home, general guidelines apply to meals and snacks. Avoid confrontations and overeating certain foods. Mealtimes should allow the children some freedom in choosing the foods they eat. Consider any food allergies, religious prohibitions, or medical problems of the children. Food allergies can be fatal. Never encourage or force children to eat foods they are allergic to. While being overweight is not common among preschoolers, respect the family s decisions about snacks and desserts. Also consider the cultural backgrounds, seasons of the year, and ages of the preschoolers. Consider different food groups. A wide variety of foods can be attained when you follow the recommendations found at www.choosemyplate.gov. Food groups include dairy, grains, fruits, vegetables, protein foods, and sugar/oils and fats. Research shows that a malnourished child may have limited physical and cognitive development. Include foods that are fun to eat. Food should be made appealing by using a variety of colors, textures, and shapes. Temperature and flavors should also be considered. Be age-appropriate. Food should be served in small portions. When considering serving size, serve one tablespoon of food for each year of the child s preschool age. Consider not only the amount of the serving, but also use age-appropriate utensils, dishes, and glasses. Serve bite-sized pieces of food as well as finger foods. 89
Display bread wrappers and labels that show ingredients and nutritive value of breads. Have students identify ingredients in their favorite breads and determine the nutrients in a serving. Have them estimate the number of servings of bread they eat each day compared to the number by entering their information into www. choosemyplate.gov. Have students list all of the varieties of yeast breads they find in a local supermarket, including the weight and prices. Have them draw conclusions about factors that determine cost. I FACS ii n the thousands of years that we have been baking bread, hundreds of flavors, textures, and shapes have been created. From the flat tortilla to the fluffy croissant, we have a variety for every occasion and taste. Nutrients in Yeast Breads The nutrients and calories provided by yeast breads are determined to a large extent by the type of bread. While the various toppings and additions can add more nutrients, the basic nutrients in yeast breads are as follows: Principle nutrients Protein whole grains, eggs, dairy products Carbohydrates flour, sugar, honey B vitamins (thiamin, riboflavin, niacin) whole-wheat and enriched flour, eggs, dairy products Iron whole-grain and enriched flour Other nutrients Vitamin A, D, E oil, dairy products, eggs Magnesium whole grains, milk Zinc whole grains, eggs, dairy products Calcium dairy products Whole-wheat and enriched flours provide more nutrients than plain white flour. Have students research varieties of grains that can be added to bread, including the nutritive value of each. Discuss the historical importance of bread to man as the staff of life. 51 51
Unit 7 Proteins Unit 7 Proteins Veal Meat of immature cattle, usually six months of age or less (veal cuts resemble beef cuts in shape but are only 1 3 to 1 2 the size and light pink in color) Wild game Meat of animals not raised domestically such as venison, quail, pheasant, and wild boar (seldom sold in supermarkets) Did You Know? In general, meat that is red when uncooked is considered red meat. Red meats include beef, pork, and mutton. Pork has been marketed as the other white meat, but it is officially a red meat according to the U.S. Department of Agriculture. White meats include chicken and rabbit. There is some disagreement about other meats, such as duck, goose, and milk-fed veal or lamb these meats are considered red by some sources, and white by others. Principal Nutrients Contained in Proteins The main nutrients found in the protein you eat are: Protein Meat and its substitutes are considered complete protein foods because they supply amino acids that your body cannot make but are necessary for growth and health. Fats Iron Phosphorus Copper Thiamin (B1) Riboflavin (B2) Niacin (B3) Did You Know? Ground beef is the most popular cut of beef; it makes up 40-45% of all beef sold. Discuss the nutritional differences in expensive and inexpensive cuts of meat. Have students identify the role of proteins in the human diet. Information is available at www. choosemyplate.gov. Show servings of meat, two to three ounces of cooked, lean, boneless meat (refer to it as the size of a deck of cards). 68 68
FACS ii Did You Know? The safest environmental art projects include watercolor paints, rather than oil-based. Also, you can make your own glue or modeling dough. The ingredients are more environmentally friendly, and the product can be stored in reusable containers. Have students brainstorm the following: A list of finger foods Foods that help children develop skills in using a spoon, fork, and knife Foods that preschoolers have difficulty eating Have students interview preschoolers to learn their food likes and dislikes. Compile a master list of these foods and discuss the list in class. Have students plan nutritious lunch and snacks for a preschool age child. Refer to www. choosemyplate.gov. Appropriate Guidelines When Planning Meals and Snacks It is your responsibility as a caregiver to ensure that the children receive proper nutrition in an enjoyable environment. Whether in a center or a home, general guidelines apply to meals and snacks. Avoid confrontations and overeating certain foods. Mealtimes should allow the children some freedom in choosing the foods they eat. Consider any food allergies, religious prohibitions, or medical problems of the children. Food allergies can be fatal. Never encourage or force children to eat foods they are allergic to. While being overweight is not common among preschoolers, respect the family s decisions about snacks and desserts. Also consider the cultural backgrounds, seasons of the year, and ages of the preschoolers. Consider different food groups. A wide variety of foods can be attained when you follow the recommendations found at www.choosemyplate.gov. Food groups include dairy, grains, fruits, vegetables, protein foods, and sugar/oils and fats. Research shows that a malnourished child may have limited physical and cognitive development. Include foods that are fun to eat. Food should be made appealing by using a variety of colors, textures, and shapes. Temperature and flavors should also be considered. Be age-appropriate. Food should be served in small portions. When considering serving size, serve one tablespoon of food for each year of the child s preschool age. Consider not only the amount of the serving, but also use age-appropriate utensils, dishes, and glasses. Serve bite-sized pieces of food as well as finger foods. 89 89
Unit 3 Assignment Sheet 2 Name Date Score Plan a day s menu based on MyPlate guidelines and your caloric need. Planning a menu will help you select alternatives to your current dietary choices. You Will Need Pen or pencil Student Supplement 1 Instructions: Using the dietary recommendations at www. choosemyplate.gov, plan one day s menu of three meals for yourself. Using the form on the next page, describe each food item, serving size, number of calories, and name its food group. EXAMPLE: Meal Food item Serving size Calories Food Group Breakfast Oatmeal with 2% milk 1/2 cup oats 1/2 cup milk 80 69 Grains Dairy May be photocopied for student use. CIMC
Number of servings I have planned: Grains Fruits Milk Meat and beans Vegetables Meal Food item Serving size Calories Food Group May be photocopied for student use. CIMC
Unit 3 Student Supplement 1 What Counts as a Serving? Grains Group 1 slice of bread 1 cup of ready-to-eat cereal 1/2 cup of cooked cereal, rice, or pasta Vegetable Group 1 cup of raw or cooked vegetables 2 cups of raw leafy greens 1 cup of 100% vegetable juice May be photocopied for student use. CIMC
Fruit Group 1 cup of fruit 1 cup of 100% fruit juice 1/2 cup of dried fruit Dairy Group 1 cup of milk, yogurt, or soymilk 1-1/2 oz. of natural cheese 2 oz. of processed cheese Protein Foods 1 oz. of meat, poultry, or fish 1/4 cup cooked beans 1 egg 1 Tbs. peanut butter 1/2 oz. nuts or seeds May be photocopied for student use. CIMC