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RETAIN FOR YOUR RECORDS
Attachment R: Stimulus: Nutrition and
Wellness Tips for Young Children:
Provider Handbook for the Child and
Adult Care Food Program (CACFP)
(English)
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Table of Contents
2
Introduction: Provide Healthy Food and Activity Choices Every Day
3
How To Use This Handbook
5
Build a Healthy Plate With Fruits
9
Build a Healthy Plate With Vegetables
15
Build a Healthy Plate With Dry Beans and Peas
19
Meat and Meat Alternates: Build a Healthy Plate With Protein
27
Build a Healthy Plate With Whole Grains
33
Build a Healthy Plate With Milk
37
Build a Healthy Plate With Less Salt and Sodium
41
Fats and Oils: Build a Healthy Plate With Options Low in Solid Fats
47
Build a Healthy Plate With Fewer Added Sugars
51
Make Water Available Throughout the Day
55
Practice the Basics of Food Safety To Prevent Foodborne Illness
63
Provide Opportunities for Active Play Every Day
67
Encourage Active Play and Participate With Children
69
Promote Active Play Through Written Policies and Practices
73
Limit Screen Time
77
Supplement A: Practice Choking Prevention
81
Supplement B: Care for Children With Food Allergies
87
Best Practices: CACFP Success Stories
97
Additional Resources
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
http://teamnutrition.usda.gov
1
Build a Healthy Plate With Less Salt and Sodium
Build a Healthy
Plate With Less Salt and Sodium
Nutrition and Wellness Tips for Young Children:
Provider Handbook for the Child and Adult Care Food Program
When children regularly taste salty foods, they learn to prefer these salty flavors more and more. Serving
foods lower in sodium can help children learn to like and enjoy foods with a less salty taste. You
can help by providing foods with less sodium to the children in your care. It is important to
remember that:
● Most sodium comes from processed and ready-to-eat foods, which
usually come in cans, jars, packages, and boxes.
●
Eating foods containing too much sodium may raise blood pressure.
●
In contrast, foods high in potassium may help lower blood pressure.
●
Offering children the least processed foods available is an
important way to help them reduce sodium intake and stay healthy.
Examples include: fresh or frozen spinach instead of canned
spinach, and fresh chicken instead of chicken nuggets.
Nearly everyone benefits from eating foods with less sodium. On average, blood pressure goes up with
sodium intake. African-American children of all ages, as well as children with a family history of high
blood pressure, diabetes, or chronic kidney disease, are most affected by sodium and potassium intake.
Use these tips to lower sodium in foods you serve.
What low-sodium foods should I offer?
When buying foods, choose no salt added,
low-sodium, or reduced-sodium versions, and
prepare foods without adding salt. Choose foods
such as:
►
Raw or cooked, fresh or frozen vegetables that are
prepared without added sodium or salt.
►
Canned or packaged foods labeled as
“reduced sodium,” “low sodium,” or
“no salt added.”
No salt added
How can I serve a variety of foods
that are lower in sodium?
►
Pay attention to condiments.
►
Use herbs or no-salt spice mixes instead of
salt, soy sauce, catsup, barbeque sauce,
pickles, olives, salad dressings, butter, stick
margarine, gravy, or cream sauce to season
vegetables and other dishes.
►
Choose low-sodium soy sauce and catsup.
►
Fresh beef, pork, poultry, and seafood,
rather than those with salt added.
►
Use only a sprinkling of flavoring packets
instead of the entire packet.
►
Nuts and seeds that are unsalted (including
almonds, mixed nuts, peanuts, walnuts,
sunflower seeds, peanut butter, or sunflower
seed butter).
►
Remove salt from recipes whenever possible.
Fresh or dried herbs, spices, lemon or
orange zest, or 100% fruit juices jazz up
the flavors in foods without adding salt.
►
Other fresh foods and fewer processed foods.
►
Drain and rinse canned, precooked beans or
vegetables to remove even more sodium.
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Less Salt and Sodium • http://teamnutrition.usda.gov
37
Build a Healthy Plate With Less Salt and Sodium
Be Mindful of the Foods You Choose for CACFP
Serving Size 1 cup (228g)
Amount Per Serving
Calories 250
Calories from Fat 110
►
Check the Nutrition Facts labels and ingredient lists to find packaged and
canned foods lower in sodium. Foods that are low in sodium have less
than 140 mg or 5% Daily Value (DV). Choose the foods with lower
numbers, and with “salt” listed further down the ingredient list.
►
Think fresh. Fresh foods are generally lower in sodium, compared to
processed foods.
% Daily Value*
Total Fat 12g
18%
15%
Cholesterol 30mg
Sodium 140 mg
Total Carbohydrate 31g
Dietary Fiber 0g
Sugars 6g
10%
5%
10%
0%
Protein 5g
Vitamin A 4%
Calcium 20%
•
•
Vitamin C 2%
Iron 4%
►
Limit highly processed, breaded meat, poultry, or fish to
only one time per week. These include processed foods
like frozen pizza, chicken nuggets, hot dogs, sausage,
bacon, processed cheese sauces, and lunch meats.
►
Choose less-processed foods. They are typically lower
in sodium, compared to more-processed foods. Use
old-fashioned rolled oats instead of instant oatmeal,
and baked fish instead of fish sticks.
How can I encourage kids to
eat foods low in sodium?
Sometimes it takes a little time for kids to
get used to different or new flavors. Let those
taste buds change! Cut back on salt little by
little, and children’s taste for salt will change
over time. Here are some ways to help kids
eat less sodium:
38
►
Conduct an herb and spice taste-test!
Prepare children’s favorite vegetables,
beans, brown rice, or whole-grain breads
or noodles with fresh or dried herbs,
no-salt spice mixes, or lemon or orange
zest. Have children taste and vote for
their favorite no-salt additions.
►
Cook together. Children learn about foods
when they help prepare them. Point
out when you modify recipes by using
no-salt-added or lower sodium versions
of ingredients. Children can help drain
and rinse canned beans to remove some
sodium, or help sprinkle dried herbs into
a pasta salad instead of salt.
CHOKING!
•
Hot dogs, sausages,
nuts, seeds, nut and seed
butters, and small pieces
of raw vegetables may pose
choking hazards.
•
See Supplement A on page
77 for more information on
choking hazards.
Support the Message
►
Send the message home. Share the Nibbles
for Health take-home newsletter for parents
on Nutrition Facts labels. This resource can
help parents choose foods with the lowest
amount of sodium per serving. http://www.
teamnutrition.usda.gov/Resources/Nibbles/
Nibbles_Newsletter_3.pdf
►
Enjoy a variety of foods with less sodium. See
Choose MyPlate for more ideas. http://www.
choosemyplate.gov/preschoolers/daily-foodplans/about-salt.html
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Less Salt and Sodium • http://teamnutrition.usda.gov
Build a Healthy Plate With Less Salt and Sodium
Activities
How can I put this information into practice?
►
Serve foods with little or no sodium.
►
Use the Nutrition Facts label to compare sodium in foods. Find the percent (%) Daily Value for sodium,
and choose the foods with lower numbers.
Serving Size 1 cup (228g)
The Nutrition Facts label
provides the percent (%)
Daily Value for the nutrients
listed (except trans fat,
sugars, and protein).
The % Daily Value is a number
that tells you if there is a
lot or a little of a nutrient in
a serving of the food. This
number can also help you see
how a serving of food fits
into a total daily diet.
Amount Per Serving
Calories 250
Calories from Fat 110
% Daily Value*
Total Fat 12g
18%
15%
10%
5%
10%
Cholesterol 30mg
Sodium 140 mg
Total Carbohydrate 31g
Dietary Fiber 0g
Sugars 6g
0%
Protein 5g
Vitamin A 4%
Calcium 20%
•
•
Vitamin C 2%
Iron 4%
A % Daily Value of
5% or less is low;
20% or more is high.
Choose foods that
are low in sodium.
Look at the Nutrition Facts label above to answer these questions.
►
What is the serving size for this food?
►
What is the % Daily Value of sodium in this food?
►
Does this food contribute a high or low amount of sodium?
►
How do you know if this food contributes a high or low amount of sodium?
more 'activities' on next page ...
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Less Salt and Sodium • http://teamnutrition.usda.gov
39
Build a Healthy Plate With Less Salt and Sodium
... more 'activities'
Take a look at your current weekly or cycle menu. Compare the Nutrition Facts labels for the menu items that
include sodium. Which options are more healthy and less healthy? Whenever possible, choose foods that
contain 5% or less sodium.
►
Circle the high-sodium items on the menu.
►
Find low-sodium options to replace those items that are high in sodium for the next month’s menu.
What are some foods that can be served instead of the circled menu items?
►
Write down two to three ways to lower sodium in the menu next month. Think about food choices that
are lower in sodium, what to look for when food shopping, or different ways to cook or prepare
foods with less salt. (Refer to the tips on this tip sheet for easy ways to lower sodium.)
►
What fresh foods can you use in place of canned or processed foods to reduce sodium in your menu?
►
Potassium can help children maintain a healthy blood pressure. Think about ways to include at least one
potassium-rich food on the menu every day next month. Ideas include sweet potatoes, spinach, beet
greens, tomato products (paste, sauce, and juice), beans (white, lima, kidney), lentils,
bananas, cantaloupe, honeydew melon, raisins, and kiwifruit.
Write down some potassium-rich foods you will offer next month:
40
U.S. Department of Agriculture • U.S. Department of Health and Human Services
Food and Nutrition Service • FNS-440 • June 2013
USDA and HHS are equal opportunity providers and employers.
Meat and Meat Alternates:
Build a Healthy Plate With Protein
Build a Healthy Plate With Protein
Nutrition and Wellness Tips for Young Children:
Provider Handbook for the Child and Adult Care Food Program
Children should eat a variety of meat and meat alternates each week. These foods include fish, shellfish,
dry beans and peas, nuts, and seeds, as well as lean meats, poultry, eggs and tofu. Include a variety
of meat and meat alternates at meals and snacks to:
●
●
●
Give children the protein, B vitamins, and minerals (like iron,
zinc, and magnesium) they need to grow, play, and learn.
Protect children’s hearts, brains, and nervous systems with
heart-healthy oils from fish and seafood.
Help children feel full for longer with protein.
What types of meat and meat alternates should I offer?
Providing different choices each day helps children get the nutrition they need and introduces them
to new foods.
►
Fish and seafood (fresh, frozen, or canned) are
good choices for meal time. Try salmon, tuna,
trout, and tilapia prepared in different ways:
baked, grilled, or in sandwiches or tacos.
►
Poultry, like chicken or turkey, can be served
grilled, roasted, or in pastas or burritos.
►
Look for lean cuts of meat, including beef,
pork, and lamb. Try round steaks and roasts
(round eye, top round, bottom round,
round tip), top loin, top sirloin, and chuck
shoulder and arm roasts. The leanest pork
choices include pork loin, tenderloin, or
center loin.
►
Choose the leanest ground meats possible
(including beef, pork, chicken, and turkey),
preferably meats labeled “90% lean” or
higher. The higher the %
number, the lower the amount
of solid fats in the meat.
►
Offer unsalted, chopped,
or finely ground nuts and
seeds (including almonds,
mixed nuts, peanuts,
walnuts, sunflower seeds),
and peanut and sunflower seed butters
spread thinly.
►
Prepare and serve eggs in different ways.
Try hard-boiled egg slices, scrambled
eggs, or deviled eggs (prepared with
low-fat mayo or mustard). Make sure
the egg whites and yolks are cooked
thoroughly to avoid foodborne illness.
►
Cooked, canned, or frozen dry
beans and peas are all great
options. Vary the choices for
dry beans and peas.
Fat-Free
more 'types of meats and meat alternates' on next page ...
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Protein • http://teamnutrition.usda.gov
19
Build a Healthy Plate With Protein
... more 'types of meat and meat alternates'
CACFP Crediting Tip:
Both yogurt and cheese must be
“commercially prepared,” such as those
you would find in your local grocery store.
While yogurt and cheese are considered
meat alternates, they cannot be substituted
for the fluid milk meal pattern requirement.
Yogurt must contain no more than 23 grams
of sugar per six ounces to be creditable in
CACFP
► Tofu can be served as a meat alternate when served as an easily identifiable part of a meal, such as in a
stir-fry, or miso soup
Yogurt and cheese can be credited as a meat
alternate. Offer yogurt labeled fat-free or
low-fat (1%). When selecting cheese, choose
low-fat or reduced-fat versions. Cheese must
not include the words “processed cheese
product” on the label.
►
Serve processed soy products, such as meatless “chicken” nuggets or soy burgers that are creditable.
To credit soy products as a meat alternate in CACFP, they must have a Child Nutrition (CN) Label
or a company-certified product formulation statement. (Use only creditable products; check with
your State agency or sponsoring organization for additional guidance.)
Item Made from APP Patty made with Soy Protein Concentrate
Example of a CN Label
for an entrée item made
from Alternate Protein
Products (APP) or soy,
which credits as a meat
alternate because it is a
good source of protein.
CHOKING!
CN
CN
✓
000000
Each 2.25 oz Patty made with Soy Protein Concentrate provides 2.00
oz equivalent meat alternate for the Child Nutrition Meal Pattern
Requirements. (Use of this logo and statement authorized by the Food
and Nutrition Service, USDA 05/04).
• Large chunks of meat and cheese,
as well as string cheese, larger
beans, nuts and seeds, and nut and
seed butters pose choking hazards.
• See Supplement A on page 77
for more information on choking
hazards.
CACFP Crediting Tips:
• Mature (dry) beans and peas may
be considered both as a vegetable
and meat alternate. However,
they cannot be credited as both a
vegetable and a meat alternate in
the same meal.
• See the Vegetable as well as the Dry
Beans and Peas tip sheets on pages
9 and 15 for more information.
20
✓
►
CN
CN
ALLERGY!
• Some children in your care may be
allergic to fish, shellfish, soy, milk,
wheat, eggs, nuts, and seeds.
Actively supervise children when
serving these foods. Handle food
allergies on a case-by-case basis,
have a medical statement on file,
and contact your State agency or
sponsoring organization if additional
guidance is needed.
• See Supplement B on page 81 for
more information on food allergies.
NOTE:
Be mindful of serving dairy-based meat
alternates like yogurt and cheese to
children who are lactose-intolerant.
Consider alternatives like beans or eggs
instead.
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Protein • http://teamnutrition.usda.gov
Build a Healthy Plate With Protein
How can I serve a variety of meat and meat alternates
low in sodium and solid fats?
Be sure to start with lean choices for meat and meat alternates. Use recipes without adding too much
sodium (salt) or solid fats like butter, stick margarine, cream sauces, gravy, and regular, full-fat cheese
(see the Sodium as well as the Fats and Oils tip sheets on pages 37 and 41 for more information).
Here’s how:
►
Use herbs or no-salt spice mixes instead of salt, butter, or stick margarine to season dishes. This will
lower solid fats, sodium, and calories in the dishes while adding flavor.
►
Trim away visible fat from meats and poultry before cooking. Remove the skin from chicken and turkey
to reduce the amount of solid fats. Drain off any fat that appears during cooking.
►
Broil, grill, roast, poach, or boil fish, meat, or poultry. These cooking methods do not add extra fat and
calories.
►
Limit serving highly processed poultry, fish, or meat (like hotdogs, chicken nuggets, and fish sticks)
to once weekly. Even “reduced-fat” meats and cold cuts, like sausage, bologna, and salami, may
be high in solid fats, sodium, and calories. Use canned tuna or salmon (packed in water) for
sandwiches in place of deli or lunch meats, which are often higher in sodium.
No salt added
► Purchase canned beans, fish, and meat labeled “no salt added” or
“low sodium.” If these are not available, reduce sodium by draining
and rinsing canned foods before preparing. Choose fat-free refried
beans or reduced-sugar and reduced-sodium versions of baked
beans.
► Pour the bag of dry beans or peas into a bowl of water on the kitchen
counter. Soak dry beans or peas overnight without adding any salt,
and discard the soaking water and cook the next day.
► See Choose MyPlate for additional ideas on lean choices for meat
and meat alternates. http://www.choosemyplate.gov/food-groups/
protein-foods-tips.html
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Protein • http://teamnutrition.usda.gov
21
Build a Healthy Plate With Protein
How can I help encourage kids to eat meat and meat alternates?
Here are some ways to get kids excited about meat and meat alternates:
Be Creative When Offering Meals and Snacks
►
Make food fun. Serve “Shark Pockets” (stuff half a whole-wheat pita pocket
with canned light tuna, spinach, shredded carrots, and a little salad dressing).
Try “Peanut Butter Roll-Ups” (spread a thin layer of peanut butter on a small
whole-grain tortilla, top with grated carrots, and roll it).
►
Give the food items creative names. Make a lean “Mighty Monster Meatloaf”
by using whole-grain bread or cracker crumbs and lean ground meat.
Try “Crunchy Cereal Chicken or Fish,” using rolled oats or a crushed,
unsweetened whole-grain cereal as breading for baked chicken or fish.
Let Children Participate in Putting Together Meals and Snacks
►
Put kids in charge. Have children make a potato fixin’s
bar by choosing their own toppings for half a baked
potato. Arrange separate bowls and serving utensils
for refried beans, black-eyed peas, chopped chicken
tenders, shredded low-fat cheese, sliced cherry
tomatoes, thinly chopped spinach, and grated carrots
for children to build their own baked potato.
►
Cook together. Children learn about foods when they
help prepare them. Children can mash beans, wash
and dry the tops of canned foods, spread peanut butter
on crackers, or mix ingredients together for a chicken
salad. http://teamnutrition.usda.gov/Resources/Nibbles/
Nibbles_Newsletter_31.pdf
►
Send the message home. Share the Nibbles for Health
take-home newsletter for parents on easy weekend
lunch ideas. Encourage them to let children help set
the table or choose which ingredients to use. http://
teamnutrition.usda.gov/Resources/Nibbles/Nibbles_
Newsletter_20.pdf
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Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Protein • http://teamnutrition.usda.gov
Build a Healthy Plate With Whole Grains
Build a Healthy
Plate With Whole Grains
Nutrition and Wellness Tips for Young Children:
Provider Handbook for the Child and Adult Care Food Program
Any food made from wheat, rice, oats, cornmeal, barley, or cereal grain is a grain product. Bread, pasta,
oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. Grains are divided into
two groups: whole grains and refined grains. Whole grains contain the entire grain kernel--the
bran, germ and endosperm. As you can see in the picture below, each part of the grain has important
nutrients that children and adults need to be healthy. When grains become refined, the bran and germ
are removed. This means that dietary fiber, iron and many vitamins are also removed. Whenever
possible, whole-grain versions of these grain products should be offered.
CACFP requires at least one serving of grains per day be whole grain-rich for children and adults.
Whole grain-rich foods are foods that contain 100 percent whole grains, or that have at least 50%
whole grains and remaining grains in the food are enriched. Whole grains have vitamins, minerals,
fiber, and other nutrients to help keep children healthy and strong. Including whole-grain foods in
meals and snacks can:
●
●
●
●
Give children the B vitamins and minerals they need for
energy to play and learn.
Promote proper digestion and make children’s “potty time”
easier by providing dietary fiber.
Help them feel full longer and maintain a healthy weight as
they grow.
Add texture and flavor to their plate.
What types of grains should I offer?
Instead Of:
White rice
White flour
White bread or wheat bread
Noodles, pasta, spaghetti, macaroni
Flour tortillas
Choose Whole Grains:
Brown rice, wild rice, quinoa
Whole-wheat flour
100% Whole-grain bread
Whole-wheat pasta or whole-grain noodles
Whole-grain tortillas and whole-corn tortillas
Crackers
Whole-grain crackers
Degermed cornmeal
Whole-grain cornmeal
more 'types of grains tips' on next page ...
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Whole Grains • http://teamnutrition.usda.gov
27
Build a Healthy Plate With Whole Grains
... more 'types of grains tips'
It can be difficult to know if you are choosing whole grains or whole grain-rich foods by reading
statements on the packages alone. Some claims may sound good, but do not always mean that the
product is a whole grain or whole grain-rich food. It can be difficult to know if you are choosing
whole grains or whole grain-rich foods by reading statements on the packages alone. Here are some
tips in selecting whole-grain foods:
Choosing Whole Grain-Rich Foods
►
Ingredients:
Whole-wheat flour,
water, sugar, soybean
oil, whey (milk), eggs,
vanilla, natural and
artificial flavoring,
salt, leavening.
Take a look at the ingredient list. Choose products that name a
whole-grain ingredient first on the list, or second after water—
that means there is more of it than the other ingredients.
Look for “whole wheat,” “brown rice,” “oatmeal,” “bulgur,”
“buckwheat,” “whole corn,” “whole-grain cornmeal,” “whole
oats,” “whole rye,” or “wild rice.”
For foods made of multiple grains, make sure the whole-grain
ingredients appear near the beginning of the ingredient list.
►
To see if a food is whole grain-rich, check the ingredient list to see
if a whole grain is listed as the first ingredient on the ingredient
list, or second after water. A food can also be whole grain-rich
if the total weight of whole grains in the food is more than the
weight of the other ingredients. A grain or grain product can
be considered whole grain-rich if it has one of the two Food
and Drug Administration (FDA) approved health claims on the
package that says:
“Diets rich in whole grain foods and other plant foods and low
in total fat, saturated fat, and cholesterol may reduce the risk of
heart disease and some cancers.”
or
“Diets rich in whole grain foods and other plant foods, and low
in saturated fat and cholesterol, may help reduce the risk of heart
disease.”
Consider Offering These Whole Grains
►
Vary the choices for whole grains. Rolled oats, oatmeal, brown rice, wild rice, buckwheat,
quinoa, wheat berries, and millet are naturally whole-grain foods. Providing different choices
each day helps children get the nutrition they need and introduces them to new foods.
http://www.choosemyplate.gov/food-groups/grains.html
►
100% whole-grain foods, including “100% whole-grain” breads,
breakfast cereals, pasta, and whole-corn tortillas, are also good choices.
28
► Serve whole grain-rich versions of cereal, bread, tortillas, or pancakes at
breakfast. Top them with unsweetened applesauce or fresh or frozen fruit
instead of sugar, syrup, jam, jelly, or honey.
more 'types of grains tips' on next page ...
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Whole Grains • http://teamnutrition.usda.gov
Build a Healthy Plate With Whole Grains
... more 'types of grains tips'
Limit Added Sugars and Solid Fats When Offering Whole-Grain Foods
►
Check the ingredient list of whole grain-rich products for added sugars. Look for sugar, honey, and
ingredients ending in “-ose.” If present, make sure they are not one of the first three ingredients on
the ingredient list. For a naturally sweet taste, try topping whole-grain foods with fresh, frozen, or
canned fruit slices (canned in 100% fruit juice or water).
►
Be aware of solid fats in grain foods and toppings by reading the ingredient list. Instead of butter,
shortening, lard, and oils with the word “hydrogenated” in the ingredient list, choose those made
from vegetable oils that are not hydrogenated. (See the Fats and Oils tip sheet on page 41 for more
information.)
►
Choose toppings wisely for toast, hot cereals, pasta, noodles, and rice. Instead of adding butter, stick
margarine, lard, bacon, cream sauces, and regular, full-fat cheese, use vegetable oils,
low-fat cheeses, marinara sauce, or steamed vegetables as toppings. http://www.choosemyplate.
gov/preschoolers/daily-food-plans/about-empty-calories.html
TIP:
When serving oatmeal, use old-fashioned rolled oats. They do not
contain as much sodium (salt) or added sugar compared some varieties
of instant oatmeal.
TIP:
The color of a grain or bread product is not an indication that it is a
whole-grain food. Bread can be brown because of molasses or other
added ingredients. Foods labeled as "multi-grain," "stone-ground,"
"100% wheat," "cracked wheat," "seven-grain," or "bran" are usually
not whole-grain products, and might not contain any whole grain.
CHOKING!
• Keep in mind that popcorn, chips,
hard pretzels, and rice cakes pose
choking hazards.
• See Supplement A on page 77
for more information on choking
hazards.
ALLERGY!
• Some children in your care may be
allergic to wheat, soy, nuts, and
seeds.
Actively supervise children when
serving meals and snacks. Handle
food allergies on a case-by-case
basis, have a medical statement
on file, and contact your State
agency or sponsoring organization
if additional guidance is needed.
• See Supplement B on page 81 for
more information on food allergies.
29
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Whole Grains • http://teamnutrition.usda.gov
Build a Healthy Plate With Whole Grains
How can I encourage children to eat more whole grains?
If children are not used to eating whole grains often, introduce them gradually in
combination with their favorite foods. Here are some ways to get children excited
about whole grains:
►
Have a whole-grain taste-test. Have children taste-test whole-grain and lower fat,
sugar, and sodium versions of their favorite snacks, such as savory crackers, soft
pretzels, bagels, and dry cereals. Or, let children sample dishes that use whole
grains as main ingredients, and have children Name That Grain!
►
Try some fun whole-grain activities and games. Make art out of whole grains, and
have older children identify foods made from whole grains.
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Send the message home. Breakfast is a good time
to include whole grains, even on weekends and
busy mornings. Share the Nibbles for Health
take-home newsletter for parents on breakfast
tips and ideas. http://teamnutrition.usda.gov/
Resources/Nibbles/Nibbles_Newsletter_5.pdf
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30
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Whole Grains • http://teamnutrition.usda.gov
Build a Healthy Plate With Whole Grains
Activities
How can I put this information into practice?
Take a look at your current weekly or cycle menu. Circle the whole grains and whole grain-rich foods
on your child care menu.
Be sure to check the ingredient list. Whole grain-rich foods are any bread or grain products that have
a “whole” grain listed as the first grain ingredient in the ingredient list. Examples are whole wheat,
whole oat, and whole corn.
Amaranth
Brown rice
Buckwheat
Bulgur (cracked wheat)
Millet
Oatmeal
Ready-to-eat breakfast cereals:
Whole-grain cereal flakes
Muesli
Rolled oats
Quinoa
Sorghum
Triticale
Which new whole grains
or whole grain-rich foods
listed will you try on your
menu? Circle what you
plan to try next month.
Whole-grain barley
Whole-grain cornmeal
Whole-corn tortillas
Whole rye
Whole-wheat or whole-grain bread,
pita, sandwich buns, and rolls
Whole-grain crackers
Whole-wheat pasta
Whole-grain noodles
Whole-grain tortillas
Wild rice
Other ideas:
How will you offer these whole grains or whole grain-rich foods next month? As part of a:
Sandwich (on whole-grain bread, pita,
sandwich bun, or roll)
Side Dish
Kangaroo Pocket (veggies and fillings in a
whole-grain pita pocket)
Breakfast (featuring oatmeal or ready-to-eat
breakfast cereals, such as whole-grain cereal
flakes or muesli)
Veggie Roll-Up (veggies wrapped in a
whole-grain tortilla with ranch dressing)
Cheese and Cracker Snack (with whole-grain
crackers)
Burrito or Quesadilla (using a whole-grain or
whole-corn tortilla)
Meatless Meal (featuring beans and brown
rice)
Stir-Fry (with brown rice)
One Pot Meal (with whole grains, veggies,
and beans or meat in a slow cooker)
Hot Pasta Meal (using whole-grain noodles)
Pasta Salad (using whole-wheat pasta)
Brown Rice Salad
Casserole (with wild rice)
Soup, Chili, or Stew (with whole-wheat
macaroni or whole-grain barley)
Snack
✓
CACFP Crediting Tip:
Include the full portion of grain/bread,
depending on the meal and the age of
the child.
31
U.S. Department of Agriculture • U.S. Department of Health and Human Services
Food and Nutrition Service • FNS-440 • June 2013
USDA and HHS are equal opportunity providers and employers.
My Notes:
32
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
http://teamnutrition.usda.gov
Supplement D: Create a Positive Meal Environment
Supplement D: Create a Positive Meal Environment
Nutrition and Wellness Tips for Young Children:
Provider Handbook for the Child and Adult Care Food Program
A child’s eating environment may be as important as the
foods he or she eats. While food nourishes children’s
bodies physically, mealtime serves as emotional
nourishment. Positive interactions and patience are
important, as is an engaging eating experience. Child
care providers can promote positive attitudes toward
food and create a friendly eating environment to help
children form lifelong healthy eating habits.
How can I provide a comfortable and safe place for children to eat?
Plan your environment carefully, while thinking about the larger eating space, as well as
the table-setting.* To create a pleasant environment when children eat meals and snacks,
you can:
Provide child-sized tables and chairs.
Adults may want to sit on low chairs or crates
to keep from “hovering” over the
children. Children will be more relaxed when
adults are next to, but not above, them.
Provide child-sized dinnerware and utensils.
zzPurchase dinnerware and utensils made for
young children or use smaller plates and
bowls, like salad or dessert plates.
Use non-disposable dishes, cups, and
utensils that are difficult to break.
zz
Plan for spills and easy clean-up.
zzUse cloth placemats or table covers along
with, or instead of, plastic tablecloths. This
will absorb liquids, and sounds, for a less
stressful meal.
When spills do occur, teach children how
to help clean them up.
zz
Before mealtime, clear the eating area of
materials used during other times, such as
art supplies, books, etc.
Create a more home-like environment.
zzLet children help set the table with small
table decorations like a vase of flowers or
seasonal gourds. This can also be a mealtime
conversation starter.
Have children make decorated name cards
that can be laminated and re-used.
zz
* Be sure to follow local safety and sanitation regulations.
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Supplement D: Create a Positive Meal Environment • http://www.teamnutrition.usda.gov
Supplement D: Create a Positive Meal Environment
How can I make a smooth transition
to mealtime?
Busy and active young children often don’t want to sit and
eat, so allow some time between high-energy activities and
mealtimes. A calm transition to meals slows children down
and helps them get ready to eat.
Try some activities to help children slow down, such as:
zColoring or drawing
zPlaying with blocks
zListening to soft music
zReading a story
zTalking about the meal
zPreparing and setting the table
Tell children a few minutes ahead of time
that it will soon be time to eat.
Turn off any electronic devices and keep them
turned off during mealtime.
Use handwashing as the first step of the meal.
This will also encourage good hygiene.
How can I get children involved in mealtime?
Giving children a sense of independence at mealtime supports
child development. Children of all ages can help prepare meals. When
they are involved in meal preparation and share foods with others, they
learn about food and feel a sense of pride.
Cooking with children requires patience. It can be messy and doesn’t
always exactly turn out the way the recipe intended! Once you make it a
practice, you’ll find the benefits of including children in meal preparation
far outweigh any drawbacks.
more 'involve children in mealtime' tips on next page…
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Supplement D: Create a Positive Meal Environment • http://www.teamnutrition.usda.gov
Supplement D: Create a Positive Meal Environment
…more 'involve children in mealtime' tips
Allow children to help prepare various food items for a meal, with proper supervision.*
Age 2:
Age 3:
Two-year-olds are learning to use the large
muscles in their arms.
Try letting them:
zWipe table tops.
zMove premeasured dry ingredients
from one place to another, or pour them
into a bowl.
zWash and tear lettuce and salad greens.
zCarry unbreakable items to the table.
Three-year-olds are learning to use their hands.
They can manage the tasks for age 2, and also:
Pour liquids into a bowl.
zMix ingredients such as batter (use an extra-large
bowl to contain mess).
zSpread soft spreads, such as hummus or peanut
butter, on firm bread.
zKnead dough.
zRinse fruits and vegetables.
zWrap potatoes in foil for baking.
z
Ages 4 - 5:
Children in this age group are learning to control smaller
muscles in their fingers. In addition to all of the above,
allow them to:
Scrub firm fruit, like apples.
zForm round shapes (of dough or other soft foods)
with hands.
zMeasure dry and liquid ingredients.
zPeel loose-skinned oranges and hard-cooked eggs.
zBeat eggs with an eggbeater or whisk.
zMash soft or cooked fruits and vegetables with a fork.
z
*Check with your State agency or sponsoring organization for specific food handling requirements in
your community.
Involve children in pre- and post-mealtime activities. With supervision, invite them to help:
zzSet the table.
Bring food to the table.
zz
Clear and clean the table after eating.
zz
Encourage children to do as much as possible for themselves. First efforts are an important
step toward growth.
Be patient, and be okay with messes. Think of it as an opportunity to teach about food safety
and clean-up!
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Supplement D: Create a Positive Meal Environment • http://www.teamnutrition.usda.gov
Supplement D: Create a Positive Meal Environment
How can I make eating a pleasure for the children?
Remember that we eat with all of our senses! Serve foods in ways that are both pleasantly
exciting as well as soothing to children’s eyes, ears, touch, taste, and sense of smell.
Keep it colorful. Children like lots of different colors on their plates.
zOffer different colored foods on the same plate, for example,
chicken, carrots, green grapes, and whole wheat bread.
zTry serving a colorful salad with green lettuce, purple cabbage, and
sliced cherry red tomatoes.
CHOKING!
For children younger than 4 years old:
• Cut raw vegetables in small pieces no larger than
1
one-half inch (½") to prevent choking.
• Offer cooked or soft vegetables to younger children
to prevent choking.
• Slice cherry tomatoes, grapes, and other round foods in half,
and then cut into smaller pieces.
½"
2
½-inch pieces
Mix it up! Children prefer when their plates contain a variety of foods.
zPrepare different varieties of the same food in a dish, such as different
shaped pasta. Foods like beans and peas offer many different fun shapes,
colors, and textures.
Try serving a tri-colored bean salad for lunch.
Serve beans and peas as great finger foods for toddlers.
Offer hot and cold foods in the same meal, such as a hot entrée with a chilled fruit salad.
zz
Serve food from other cultures to increase variety and teach about new foods.
Have theme days with recipes and activities from different cultures.
zz
For great recipe ideas, visit the What’s Cooking? USDA Mixing Bowl Web site:
http://www.whatscooking.fns.usda.gov/
Encourage positive feelings about eating.
zPlan plenty of time to allow children to serve themselves and eat without feeling rushed.
Encourage children to take time to taste the food.
Let children follow their hunger cues and allow them to leave food on their plates if they are
full. They may learn to overeat if they are told to eat everything on their plates.
zz
Avoid using food as a reward (such as giving them a “treat” when they behave) or
punishment (such as not allowing seconds if they spill their milk).
zz
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Supplement D: Create a Positive Meal Environment • http://www.teamnutrition.usda.gov
Supplement D: Create a Positive Meal Environment
How can I be a good role model?
Children learn eating behaviors, such as what foods to eat and how much to eat, from
their parents and other caregivers at home, as well as from child care providers.
Set a good example:
Sit with children during meals and eat the same foods they eat.
Practice good table manners.
Avoid labeling foods as being “good” or “bad.”
Try new foods in front of children and encourage them to try them too.
Keep any negative experiences or feelings about food to yourself.
Focus on the meal and stay engaged with the children. Avoid doing other
tasks during mealtime.
Having “taste-test” activities outside of mealtime is a great way to let
children explore food using all of their senses. Let them touch, feel,
smell, and taste samples of food. They can also listen to cooking and food
preparation sounds.
Try some of the taste-test ideas in "Grow It, Try It, Like It! Preschool Fun with
Fruits and Vegetables." http://www.fns.usda.gov/tn/grow-it-try-it-it
Connect with Parents
Send the message home. Share ChooseMyPlate.gov’s “Be a Healthy Role Model
for Children” tip sheet with parents and other caregivers to encourage good role
modeling at home too.
http://www.choosemyplate.gov/ten-tips-be-a-healthy-role-model
You’ll also find great messages, tips and advice, and a Child Feeding Video for
families on the USDA Food and Nutrition Service Core Nutrition Messages Child
Feeding Web page. http://www.fns.usda.gov/core-nutrition/child-feeding
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Supplement D: Create a Positive Meal Environment • http://www.teamnutrition.usda.gov
Supplement D: Create a Positive Meal Environment
Activities
What are some specific ways I can create a positive meal
environment in my child care program?
Which of these ideas will you try? Mark your choices.
Make “Produce Placemats” from Grow It, Try It, Like It! Preschool Fun with Fruits and
Vegetables, Booklet 1: The Basics, page 29. http://www.fns.usda.gov/sites/default/files/
growit_book1.pdf
Choose a new recipe that has easy steps children can help with. Older preschoolers
would enjoy following the “Look and Cook Recipes.” http://www.fns.usda.gov/tn/
discover-myplate-look-and-cook-recipes
Pick a special song to play when preparing the table for a meal. When the children hear
the song, they will know the meal is about to start and it’s time to help set the table.
You can download the “Reach for the Sky” song. http://www.fns.usda.gov/tn/discovermyplate-nutrition-education-kindergarten
Provide colorful cloth napkins that children can place on their laps (or tuck into their
shirts) during meals and use to wipe their hands and mouths. You can buy these
from a discount store. The sides of the squares can be folded over and sewn to keep
from fraying when washed. Place them in a basket and have children choose one as
they come to the table for a meal. After the meal, children can place the cloths in an
appropriate basket for laundering.
Include a “conversation starter” centerpiece on the table. Use it to get children talking
about recent activities or discoveries, ongoing projects, or for teaching new words.
The centerpiece could be made from items such as objects found on a nature walk or
structures built from blocks.
Other ideas:
U.S. Department of Agriculture • U.S. Department of Health and Human Services
Food and Nutrition Service • FNS-440 • June 2016
USDA and HHS are equal opportunity providers and employers.
Build a Healthy
Plate WithWith
VegetablesVegetables
Build a Healthy
Plate
Nutrition and Wellness Tips for Young Children:
Provider Handbook for the Child and Adult Care Food Program
Brightly colored vegetables can be the “superstars” in every meal and snack! Most children 2 years and
older do not eat enough vegetables or a variety of vegetables. You can help by offering a variety of
vegetables during the week. Fruits and vegetables are two separate components at lunch, snack and
supper for those one year and older. This gives more opportunities during the day to serve
vegetables. Serving vegetables at meals and snacks can:
●
Give children the vitamins and minerals they need to grow and play.
●
Help children maintain a healthy weight as they grow.
●
Provide dietary fiber to help children feel full and make their
“potty time” easier.
●
Create healthy eating habits children will keep for life.
●
Add color, crunch, and flavor to children’s plates.
What types of vegetables
should I offer?
►
Fresh, frozen, or canned vegetables are all
great choices. Each vegetable contains
different amounts of nutrients and fiber, so
vary the vegetables you serve. Providing
different choices each day helps children
get the nutrition they need.
►
Brighten children’s plates often with
dark-green, red, and orange vegetables.
►
Incorporate a variety of dry beans and peas
into the meal. Offer white bean dips or
mashed black bean burritos.
✓
CACFP Crediting Tips:
• Because of their high nutrient content,
cooked, mature (dry) beans and peas may
be considered both as a vegetable and
meat alternate. However, they cannot be
credited as both a vegetable and a meat
alternate in same meal. (See the Dry
Beans and Peas as well as the Meat and
Meat Alternate tip sheets on pages 15 and
19 for more information.)
• Some beans and peas, such as lima beans,
green peas, snap peas, and green (string)
beans, are fresh, immature beans and peas
that can be served as “vegetables.” They
are not “dry beans and peas” in CACFP, and
cannot be served as a meat alternate.
How can I serve a variety of vegetables low in sodium and solid fats?
Since vegetables are naturally low in sodium (salt) and solid fats, prepare and serve vegetables without
adding too much salt or solid fats like butter, stick margarine, cream sauces, and regular, full-fat cheese.
Here’s how:
► Use herbs or no-salt spice mixes instead of salt, butter, or stick margarine to
season vegetable dishes.
►
Offer vegetables that are steamed, baked, roasted, or sautéed more often
instead of breaded and pre-fried vegetables, including fried potatoes.
more 'variety' tips on next page ...
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Vegetables • http://teamnutrition.usda.gov
9
Build a Healthy Plate With Vegetables
... more 'variety' tips
► Purchase canned vegetables and beans labeled “no salt added” or “low sodium.” If these are not
available, reduce sodium by draining and rinsing canned foods before preparing. Choose fat-free
refried beans, or reduced-sugar and reduced-sodium versions of baked beans.
► Use frozen vegetables that do not contain added solid fats, sugars, or sodium.
► Go light on the salad dressings, sauces, and dips.
How can I encourage kids to eat vegetables?
It may take time for new foods to be accepted. Kids don't always eat new foods right away. Here are
some ways to get kids excited about vegetables:
► Add color and texture. Create a rainbow salad, coleslaw, or stir-fry with a variety of different
colored vegetables. Use dark leafy greens, such as romaine lettuce or spinach, and add red peppers,
shredded carrots, and red cabbage. Add canned pineapple chunks packed in 100% fruit juice
to the salad for some more color.
► Make food fun. Serve fresh vegetable sticks (zucchini, yellow squash, celery, red pepper) with
“Snow Princess Dip” (low-fat ranch dressing), hummus (puréed chickpeas, olive oil, and lemon
juice), or “Alligator Eyelash Dip” (plain, low-fat yogurt mixed with dill or other herbs). Keep
cut-up vegetables on hand for a quick appetizer to serve and occupy children while you are getting
meals ready.
► Cook together. Provide healthy ingredients and let kids help with
preparation, based on their age and skills. Kids may try foods they
avoided in the past if they helped to prepare them. Children can help
rinse vegetables, mash beans, mix ingredients, or tear leafy greens. http://
teamnutrition.usda.gov/Resources/Nibbles/Nibbles_Newsletter_31.pdf
Eat vegetables and kids
will too. They learn
from watching you.
► Have a fun Vegetable Tasting Day. Encourage each child’s family to bring
one unique vegetable for the group to taste. How about purple cauliflower,
asparagus, spaghetti squash, tomatillos, or kohlrabi?
Connect With Parents and the Community
Grow It, Try It, Like
Preschool Fun With
It!
Fruits and Vegetables
Spinach Lane
► Explore the "Grow It, Try It, Like It!" education kit. Growing vegetables, like
spinach or crookneck squash, in a garden or container can help increase
children’s willingness to taste them. Arrange a field trip to a local farm or
community garden to expose kids to more vegetables. http://teamnutrition.
3
usda.gov/Resources/growit.html
► Participate in Farm to Child Care activities. Arrange to have farmers bring fresh, seasonal produce
deliveries for your child care program. http://www.fns.usda.gov/cnd/F2S/farm_to_childcare.htm
► Send the message home. Share the Nibbles for Health take-home newsletter for parents on trying
new foods together. http://teamnutrition.usda.gov/Resources/Nibbles/Nibbles_Newsletter_14.pdf
Booklet
10
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Vegetables • http://teamnutrition.usda.gov
Build a Healthy Plate With Vegetables
How can I keep vegetables safe?
CHOKING!
For children younger than 4 years old:
• Cut raw vegetables in small pieces no larger than
one-half inch (½”) to prevent choking.
• Shred carrots and other hard vegetables.
• Slice cherry or grape tomatoes and other round
foods in half, and then cut into smaller pieces.
• Offer cooked or soft vegetables to younger children
to prevent choking.
• See Supplement A on page 77 for more information
on choking hazards.
½"
1
2
½-inch pieces
Clean
► Rinse all produce thoroughly under running water before
eating, cutting, or cooking. Do not use soap or detergent.
Scrub firm vegetables, such as cucumbers, with a clean
produce brush. Dry produce with a clean cloth towel or
paper towel to further reduce bacteria that may be present.
► Even if you plan to peel the produce before eating, it is still
important to rinse it first. That’s because it is easy to
transfer dirt and bacteria from the outside to the inside of
the vegetable when you are cutting.
► Before opening a can of vegetables or beans, wash and dry the
top of the can. Under clean, running water, rub the top of
the can briskly with a clean cloth or paper towel to remove
dirt and germs from the surface. Dry with a clean cloth
towel or paper towel after washing.
Prepare and Store Safely
► Cut away any damaged or bruised areas on fresh vegetables before
preparing or eating. Produce that looks rotten or has mold on it
should be thrown away.
► Store perishable fresh vegetables (like lettuce, herbs, and mushrooms)
in a clean refrigerator at a temperature of 40 °F or below. Refrigerate
all produce that is purchased precut or peeled to maintain both
quality and safety. If you’re not sure whether an item should be
refrigerated, ask the produce manager at your supermarket.
► Keep vegetables separate from raw meat, poultry, and seafood while
shopping, preparing, or storing them.
► See the Food Safety tip sheet on page 55 for more food safety tips.
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Vegetables • http://teamnutrition.usda.gov
11
Build a Healthy Plate With Vegetables
Activities
How can I put this information into practice?
Take a look at your current weekly or cycle menu. Circle the menu items to which you can
add more vegetables.
What other ways will you try to
promote vegetables?
How will you offer vegetables next month?
As part of a:
Put a check mark next to actions
you will try next month. Next
month, I will:
Promote a different “vegetable
of the week” every week.
Next month, I will promote:
Salad
Sandwich
Veggie Roll-Up (veggies wrapped in
a whole-grain tortilla
with ranch dressing)
Veggie Burrito or Quesadilla
Stir-Fry
Purchase and serve vegetables
in season to save money. For
example, asparagus in the
spring, green peppers in the
summer, sweet potatoes and
Brussels sprouts in the fall,
and cabbage and acorn
squash in the winter.
Pasta Dish or Lasagna Meal
Pasta Salad
Snack
Veggie Sticks With Dip Snack
Veggie Bake (vegetables roasted in the oven)
CHOKING!
For children younger than 4 years,
offer cooked or soft vegetables to
prevent choking.
Soup, Chili, or Stew
Pizza
✓
12
CACFP Crediting Tip:
Two different vegetables can be served in
place of a fruit and vegetable at lunch and
supper. Prepackaged vegetable mixes,
such as succotash or peas and carrots
count as one type of vegetable.
Egg Dish
more 'Activities' on next page ...
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Build a Healthy Plate With Vegetables • http://teamnutrition.usda.gov
Build a Healthy Plate With Vegetables
... more 'Activities'
Which vegetables listed below will you try on your menu?
Go for variety and color from each of these vegetable groups!
Circle what you plan to try next month.
Dark-Green Vegetables
Red and Orange Vegetables
Bok choy
Broccoli
Collard greens
Dark-green leafy lettuce
Kale
Mesclun
Mustard greens
Romaine lettuce
Spinach
Turnip greens
Other Vegetables
Acorn squash
Artichokes
Butternut squash
Asparagus
Carrots
Avocado
Hubbard squash
Bean sprouts
Pumpkin
Beets
Red peppers
Brussels sprouts
Sweet potatoes
Cabbage
Tomatoes
Cauliflower
Tomato juice (low-sodium)
Celery
Crookneck squash
Watercress
Cucumbers
Eggplant
Starchy Vegetables
Dry Beans and Peas
Green beans
Cassava (yucca)
Black beans
Green peppers
Black-eyed peas
Iceberg (head) lettuce
Corn
Fresh cowpeas or field peas
Chickpeas (garbanzo beans)
Mushrooms
Green bananas
Kidney beans
Okra
Green peas
Lentils
Onions
Green lima beans
Navy beans
Parsnips
Plantains
Pinto beans
Turnips
Potatoes
Soy beans
Wax beans
Taro
Split peas
Zucchini
Water chestnuts
White beans
13
U.S. Department of Agriculture • U.S. Department of Health and Human Services
Food and Nutrition Service • FNS-440 • June 2013
USDA and HHS are equal opportunity providers and employers.
My Notes:
14
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
http://teamnutrition.usda.gov
Best Practices: CACFP Success Stories
Sandbox Playcare Childcare Home
Garden City, Kansas
Debbie Tomlin, Owner
Singing a song
makes trying new
foods easy!
Best Practice
My greatest accomplishment in my
child care home related to meal service
is feeding the kids nutritious meals and
have them actually like the meals they
are eating.
Offering a healthy meal seems to give the
kids more energy (although on some days
they don’t need the extra energy). They
also seem to play better, have less of an
“attitude,” and get along better with their
peers because their tummies are full of
the right foods. They don’t ask for snacks
all day long when they get a balanced
meal and a good snack.
TIP
Don’t be afraid to enroll in CACFP. The
federal government pays you for feeding
the kids and they teach you how to eat
healthy, not just for you, but for your
family also.
State reviewers are also very nice and
friendly to you and the kids. My kids
love to see them come, so they can tell
someone new about their day. At trainings,
State reviewers give us ideas on games to
play with the kids that keep them moving
and songs to sing. I make up some songs
just to get the kids to try new foods. We
can’t expect the kids to try something new
if we, as providers, don’t try.
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Best Practices: CACFP Success Stories • http://teamnutrition.usda.gov
87
Best Practices: CACFP Success Stories
Bristol Preschool Child Care Center, Inc.
Bristol, Connecticut
Shirley Anderson
Gardening activities
help make mealtime
more meaningful!
Best Practice
We created a “children’s vegetable
garden” at our center.
Teachers plant the seeds with the
children, and children are responsible
for watering and weeding the gardens.
During the summer, children actually
collected the vegetables, brought them to
the kitchen for the cook to prepare, and
ate them with their lunch. City children
were especially excited with this process,
and I believe it encouraged them to eat
the vegetables they grew.
88
TIP
Continue to offer “different foods” and
if possible engage children in the process
– whether it is growing the vegetables or
purchasing them.
If you engage them and encourage them,
they will try something new. We also took
a closer look at our menus and found ways
to have less processed foods offered, which
increased whole-grain consumption. We
also increased our “outside times” in the
morning and afternoon – offering 1 hour in
the morning and at least another hour in the
afternoon with “planned” outdoor games
versus free play.
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Best Practices: CACFP Success Stories • http://teamnutrition.usda.gov
Best Practices: CACFP Success Stories
Bundle of Joy
Fort Worth, Texas
Lucile McKnight
Build fun, healthy
activities around the
food you serve.
Best Practice
In my child care home, we offer activities
throughout the day that teach the
children about foods that are good for
the body.
During some of the activities, the children
sing along with the tape. They learn how
the food we like to eat builds their bodies
and makes them strong.
TIP
Find ways to incorporate healthy
activities into your homes or center daily
before any meal time.
This allows the children to think about the
food being served. For example, you can
tell them about all the wonderful colors
of your veggies. Most of all, tell your
children how great foods make our hearts
healthy and strong.
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Best Practices: CACFP Success Stories • http://teamnutrition.usda.gov
89
Best Practices: CACFP Success Stories
Youth and Family Outreach
Portland, Maine
Camelia Babson-Haley, Director
Tap into local
food providers for
fresh food options.
Best Practice
In the last year, we have completely
transformed the way in which we manage
our food program. We have successfully
transformed our food production to be
completely from scratch.
All of the foods used in the kitchen
are whole foods (primarily fresh fruits,
vegetables, whole grains, and lean fresh
protein). We have successfully begun to
involve the children in understanding where
their food comes from by installing four
raised garden beds. The children started
seedlings in their classrooms, transplanted
them to the beds, cared for them during the
growing season, and then harvested them for
their lunches as the vegetables were ready.
TIP
This can be done on a budget. We have
only increased our total cost by about
$20 per week.
By making three lunches a week
vegetarian and preparing meals using
seasonal produce, we have learned we
can still provide variety and high-quality
nutritious meals on a budget.
Additionally, we have begun sourcing
approximately 50 percent of our food
locally. We have fresh bread, English
muffins, and rolls delivered weekly from
a local bakery that are made specific to
our children’s dietary needs and are less
expensive than a loaf of whole-wheat bread
at a local grocery store. We have fresh
produce delivered from a local farm, and
our wheat flour, rye flour, and dry beans are
purchased from another local venue.
90
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Best Practices: CACFP Success Stories • http://teamnutrition.usda.gov
Best Practices: CACFP Success Stories
Little Star’s Family Daycare and Preschool
Pittsburg, California
Irma Rivera
Use games to get
children excited about
eating and trying new
foods.
Best Practice
My greatest accomplishment is that I am
now giving the children brown rice and
whole-grain pasta.
The children love it. They eat whole fruits
and veggies. This all came about after I
started a new menu with the children, but
first I began to eat the new foods. As the
children watched me eating these new
foods, the children would ask me what I
was eating. I would share with them and
I would ask them questions like: “Do you
like the taste? What does it feel like in
your mouth? Would you like to eat this
for lunch?” By the end of the week, I had
them so excited about trying these new
foods that they couldn’t wait for Monday
to roll around! I never tried offering new
foods before because I was afraid that they
wouldn’t like it. Now that they are eating
better, I have never had a problem with
them not liking what is offered, and now
they go home telling their parents that they
want them to cook like “Titi” (me).
TIP
Make everything a game. The children
will always have fun with it.
The better the children eat, the better
you will eat, and the more physical
activity they do, the more you will do.
It is a win-win situation. You will feel
better, and the children will have more
fun with you.
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Best Practices: CACFP Success Stories • http://teamnutrition.usda.gov
91
Best Practices: CACFP Success Stories
Elizabeth’s Child Care
Georgetown, Kentucky
Elizabeth Maggard, Owner
Encourage movement
and excitement for
healthy eating by
playing “hide the fruit”!
Best Practice
I enrolled in the Federal Food Program
to promote healthy nutrition within my
program, and I am participating in the
Healthier Kentucky Challenge which
recognizes excellence in nutrition and
physical activity.
We have 30+ minutes of structured
physical activity each day. I have set up
an obstacle course for the children to run
each day. I add new challenges each week.
I also make up songs about the fruits and
vegetables of the day to get the children
up and moving. Plus, it gets them excited
to try that fruit or vegetable at meal time.
Sometimes we also play a game of “hide
the fruit.” We hide oranges and apples
around the playground, and have the
children help find them. After the game,
we rinse the fruit thoroughly, and everyone
sits down for a healthy snack.
92
TIP
There are many valuable ways to gain
information about healthier foods and
physical activity.
The Internet has all kinds of information
for some great ideas. Your local health
department may have health and nutrition
nurses, who will come into your program
and offer their help. Your local child care
food coordinator, doctors’ offices, pediatric
offices, dentists’ offices, and grocery store
can also be of assistance. You can also
contact your local Child Care Council for
pamphlets or brochures, and trainings on
healthy foods and physical activity.
Just remember, a healthy lifestyle begins
with a proper diet. Healthy eating is
important for the proper formation of bones,
teeth, muscles, and a healthy heart. Diet
can affect growth and development in small
children. Childhood obesity is a problem
and, by promoting a healthy diet, children
can maintain a healthy weight and stay
healthy as they grow into young adults.
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Best Practices: CACFP Success Stories • http://teamnutrition.usda.gov
Best Practices: CACFP Success Stories
Cumberland County YMCA
Portland, Maine
(sites at Brown, Dyer, Skillin, and Small)
Kerry Salvo
Partner with a nearby
university or college to bring
nutrition & physical activity
programs to your child care
center or home.
Best Practice
When I began at the YMCA in fall 2009,
we had just received a grant to integrate
the CATCH Kids Club into our after
school programs. I attended a train-thetrainer for CATCH and since then, all
staff have been trained to use it.
Some of the physical activity games are
more popular than others and some staff
took longer to warm up to the curriculum,
but now, all staff try to use CATCH at least
3 days per week. Our site at Skillin School
is over 50 percent free/reduced lunch. So,
in 2011, we partnered with the University
of Maine Cooperative Extension’s Eat
Well program and a nutritionist visited
our after school program twice a month to
prepare healthy snacks and do a nutrition
lesson with students.
TIP
Stick with it and show kids it is fun!
Sometimes students are reluctant to try
new things – snacks, games, etc.
But, if you keep with it and make it an
expectation, eventually they will join in or
give it a try. At one site, kids really didn’t
enjoy CATCH and other group games.
They protested and complained, but my
staff member kept with it – starting with
smaller doses and working up to more
minutes of structured play per day. The
kids now expect it, look forward to it, and
willingly participate. Our other staff is
impressed with how this has worked at the
one site.
93
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Best Practices: CACFP Success Stories • http://teamnutrition.usda.gov
Best Practices: CACFP Success Stories
JoAnn’s Helping Hands
Sterling Heights, Michigan
JoAnn Clarke, Owner
Ideas for
active play and
encouraging
healthy eating
Best Practice
Since JoAnn’s Helping Hands’ inception,
I have been told by the parents that their
children are fed better here than even their
own homes. I love to cook for my own
family, and our dinner today is the lunch
recipe tomorrow for the day care children.
I use very little, if any, prepared food, so the
children are getting well-balanced, homecooked meals with lots of fresh veggies
and seasonal fruit. I have a “no thank you”
rule where every child has to take at least a
"no thank you” bite. More times than not,
the children are more apt to eat something
because everyone else is eating, which
means more nutritious eating and less
throwing away.
After breakfast in the mornings, the children
are still waking up but their systems are
getting in gear from a good breakfast. We
like to put music on and jump and dance
either by themselves, in a group, or with a
partner. We also have days when we just
need to “chill out” and stay in our own
spaces. It’s not unusual for the children to
sit with me and do yoga stretches or some
relaxation poses to help calm them and
concentrate on just themselves.
94
TIP
I tell my day care children/families that
they are mine during the day.
My advice to other providers is to prepare
your menus, and make food choices you
would want your own child to be served.
I also serve the food on cute plates with
dividers. Get the children involved in
menu planning too. Maybe make one week
out of the month children’s choice, and ask
different children to make a good choice
for one of the meals your program offers.
They are so proud on “their days” and it
also encourages them to eat healthier when
they’re at home too!
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
Best Practices: CACFP Success Stories • http://teamnutrition.usda.gov
Best Practices: CACFP Success Stories
King’s Kids Child Development
Center
Snow Hill, Maryland
Davida Washington
Make an impact that will
also affect children at
home – invite families to
participate in activities.
Best Practice
King’s Kids collaborated with their local
YMCA and county health department
to host two “Family Fun Nights” for the
center’s children and families.
A nutritionist from the health department
provided nutrition education to the
families, with activities for them to
follow up with at home. The YMCA staff
conducted physical activities with the
families and provided suggestions for
age-appropriate activities that they could
do at home. The family nights were so
successful that the center plans to continue
them in the future.
TIP
New fruits and vegetables were
introduced through regular cooking
activities and taste tests.
Once the new foods were introduced,
they were ultimately added to the center’s
menus, significantly increasing the variety
of fruits and vegetables consumed by the
children during mealtimes.
U.S. Department of Agriculture • U.S. Department of Health and Human Services
Food and Nutrition Service • FNS-440 • June 2013
USDA and HHS are equal opportunity providers and employers.
95
My Notes:
96
Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food Program
http://teamnutrition.usda.gov
| File Type | application/pdf |
| File Modified | 2017-04-18 |
| File Created | 2017-03-13 |