New! - National Head Start Association

Nourishing Nourishing Young Young
Minds Minds and Bodies Bodies
thank you or no, thank you. (Quick
tip: Keep a towel tucked in your pocket
during every meal for quick clean-up
when spills do occur. By being prepared,
messes will be less stressful and cause
less of an interruption or distraction.)
• Walk the walk: Model healthy habits
by consuming nutritious foods with the
children. Young children are amazingly
observant, and although this strategy
might not seem to work right away, it
will help shape their attitudes and habits
in the long-run. Ideally, teachers should
eat the same foods that’s made available
Fun snack and meal activities
Kabobs
What you need:
1. Sliced soft fruit (strawberries,
grapes, bananas, blueberries,
melon)
2. Cheese cubes (mozzarella and
cheddar)
3. Blunt toothpicks
4. Bowl for each child
Let children slide three or four pieces
of fruit and cheese in any combination
they choose onto toothpicks. Watch
the delight of your little chefs as they
assemble and eat their own tasty
creations.
Do you have an idea for a future nutrition topic? Is there a
particular issue pertaining to nutrition that you would like to
learn more about? If so, please e-mail your suggestions to
jbrosnahan@rippelifestyle.com.
to the children for snacks and lunch. If
that is not possible, however, they are
encouraged to at least include a piece of
fruit or vegetable with their own lunch
and milk or water to drink.
• Perfect timing: Schedule enough time
between snacks and meals (about two to
three hours) to allow children to work up
an appetite. But also keep in mind that
young children will still eat less on some
days and more on others. Remember that
appetites usually coincide with growth
patterns, which tend to slow down a bit
during the preschool years.
Mini Pizzas
What you need:
1. English mu ns
2. Pizza sauce
3. Grated part-skim mozzarella cheese
4. Turkey pepperoni
5. Chopped and sliced green pepper
6. Large cookie sheet
7. Paper plates
Toast the English mu ns. Place toasted
“pizza crusts” on paper plate and let the
children top them with the toppings of
their choice. Then broil the mini pizzas
in the oven on a large cookie sheet until
the cheese is melted. Cool for ve minutes.
Have the children rewash hands
and help set table while the pizzas cook
and cool.
• Respect children’s satiety signals.
Research reveals that as long as regular
meals and snacks are provided each day,
small children are born with the ability
to know how much to eat to grow into
the body that is right for them. is
natural ability to sense when they’ve
eaten enough food is undermined when
a caregiver or teacher regularly pressures
a child to eat more or less than the child
wants to. e risk of weight problems
and eating disorders may increase
as a result. Respond appropriately to
children’s internal cues by allowing them
to decide how much to eat from the food
that is made available. Examples of outside
pressures include persuading children
to eat ve more bites or withholding
dessert until they nish their vegetables.
• Try, try again — but don’t pressure:
Most children are naturally reluctant to
try new foods. While many programs
o er a healthy variety of good-tasting
fare, children may grow up eating different
cuisine at home. Children should
be encouraged to eat at least one bite,
but if they continue to decline, respect
their decision and be patient. It’s normal
for children to be cautious, and it may
take at least 10 exposures before they are
ready to even try a new food.
• Keep it simple: Refrain from referring
to foods as either good or bad, and
avoid nutrition rules such as “you must
eat three vegetable servings each day.”
10 CHILDREN AND FAMILIES Back-to-School 2008
THE MAGAZINE OF THE NATIONAL HEAD START ASSOCIATION