Nutrition and Wellness Tips for Young Children - New Mexico Kids

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Build a Healthy Plate With ProteinHow 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 pocketwith 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 smallwhole-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 SnacksEasy Weekend Lunch IdeasWhat makes a good weekendlunch for your family?• Easy – Find quick, easy ideas for youhave lots to do on weekends. You do notneed to spend much time.• Healthful – Offer mostly foods from thefive MyPyramid food groups. There isplenty to pick from.• Tasty – Offer foods that look and tastegood. Your child may like different foodsthan you do. That is okay!Your child may like lunchfoods toProvided byTry this:Here are just a few easy lunch ideasfor kids. Talk, and then write downyour child’s ideas, too. Try to addfoods from each group.“I’m Hungry!What Can I Have for Lunch?”Your child might enjoy these quick and easyfoods.• Peanut butter roll-ups: Spread a softtortilla with peanut butter and gratedcarrots. Roll it!• Eat with just fingers!• Muffin pizza: Top a whole-grainEnglish muffin half with tomato sauce,• Partly prepare. (Hint: The weekend maychopped broccoli, and shredded lowfatbe a good time to cook together!)cheese. Heat it in a toaster oven or• Take to a fun place, perhaps for a backyard broiler.picnic.• Mexican pizza: Top pita bread withsalsa, refried beans, and grated cheese.Heat it.• Funny sandwiches: Cut whole-wheatbread in fun shapes with cookie cutters.Top with lean deli meat, lowfat cheese,hummus, or peanut butter.• Lunch pockets: Stuff half a pita pocketwith sliced chicken, shredded lettuce andcarrot, and a little salad dressing.• Waffle sandwich: Slice a frozenwaffle in half. Make a sandwich filing withtuna or egg salad.• Chili boat: Microwave a potato. Cut itin half, and hollow the middle. Fill it withchili.Your child’s ideas:NIBBLES FOR HEALTH 20 Nutrition Newsle ters for Parents of Young Children, USDA, Food and Nutrition Service► Put kids in charge. Have children make a potato fixin’sbar by choosing their own toppings for half a bakedpotato. Arrange separate bowls and serving utensilsfor refried beans, black-eyed peas, chopped chickentenders, shredded low-fat cheese, sliced cherrytomatoes, thinly chopped spinach, and grated carrotsfor children to build their own baked potato.► Cook together. Children learn about foods when theyhelp prepare them. Children can mash beans, washand dry the tops of canned foods, spread peanut butteron crackers, or mix ingredients together for a chickensalad. http://teamnutrition.usda.gov/Resources/Nibbles/Nibbles_Newsletter_31.pdf► Send the message home. Share the Nibbles for Healthtake-home newsletter for parents on easy weekendlunch ideas. Encourage them to let children help setthe table or choose which ingredients to use. http://teamnutrition.usda.gov/Resources/Nibbles/Nibbles_Newsletter_20.pdf22Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food ProgramBuild a Healthy Plate With Protein • http://www.teamnutrition.usda.gov/library.html
Build a Healthy Plate With ProteinHow can I keep meat and meat alternates safe?*Cook Foods to the Proper Internal Temperature► Do not rinse raw fish, seafood, meat, and poultry. Bacteria in these rawjuices can spread to other foods, utensils, sinks, and other kitchensurfaces. Cooking foods thoroughly will kill harmful bacteria.► Use a food thermometer to check temperatures to determine when a meat,fish, poultry, or egg dish is fully cooked. Do not judge whether a food iscooked thoroughly by its color or texture. Cook ground beef, pork, veal,or lamb to 160 °F; egg dishes to 160 °F; and poultry, casseroles,or leftovers to 165 °F. See this chart for more detail on minimuminternal temperatures and how long to hold different foods at thattemperature. http://www.foodsafety.gov/keep/charts/mintemp.html165 o F160 o FCHOKING!• For preschoolers, cut meat, fish, and poultry into smallpieces no larger than one-half inch (½”) to preventchoking.• If serving hot dogs, sausages, cheese sticks, and otherround foods, slice them in strips or half-moon shapes.• Serve thoroughly cooked, mashed, or puréed beans andpeas to children under 4 years old.½ "1 2½-inch piecesKeep Foods Out of the Temperature “Danger Zone”► Keep perishable foods out of the “danger zone” of 40 °F to 140 °F by keeping food in the refrigeratorbefore cooking or serving and returning leftovers to the refrigerator immediately.► Never thaw foods on the kitchen counter or at room temperature. Defrost foods on the bottom shelfof the refrigerator overnight. Another option is to place food that is either packaged or containedwithin an air-tight bag or container under cold, running tap water until fully thawed. Only a thinstream of running water is needed. For a quick thaw, use the defrost option on a microwave oven,but only if you are going to cook the meat immediately after it is thawed.CHOKING!ALLERGY!See the Food Safety tip sheet on page 55, Supplement A (Choking Hazards)on page 77, and Supplement B (Food Allergies) on page 81 for more information.*The food safety guidelines contained in this tip sheet are based on recommendations found on the Web sitewww.foodsafety.gov. Providers should check with their State agency or sponsoring organization for the specificfood safety requirements in the communities they serve.Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food ProgramBuild a Healthy Plate With Protein • http://www.teamnutrition.usda.gov/library.html23
Page 1 and 2: Nutrition and Wellness Tipsfor Youn
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Page 5 and 6: Improving child nutrition is the fo
Page 7 and 8: Table of Contents2 Introduction: Pr
Page 9 and 10: How To Use This HandbookHow To Use
Page 11 and 12: Nutrition and Wellness Tips for You
Page 13 and 14: Build a With FruitsBuild a Healthy
Page 15 and 16: Build a Healthy Plate With FruitsHo
Page 17 and 18: Build a HealthyBuild a HealthyPlate
Page 19 and 20: Build a Healthy Plate With Vegetabl
Page 21 and 22: Build a Healthy Plate With Vegetabl
Page 23 and 24: Build a Healthy Plate Dry Beans and
Page 25 and 26: Build a Healthy Plate With Dry Bean
Page 27 and 28: Meat and Meat Alternates:Build a He
Page 29: Build a Healthy Plate With ProteinH
Page 33 and 34: Build a Healthy Plate With Protein.
Page 35 and 36: Build a Healthy With Whole GrainsBu
Page 37 and 38: Build a Healthy Plate With Whole Gr
Page 39 and 40: Build a Healthy Plate With Whole Gr
Page 41 and 42: Build a With MilkBuild a Healthy Pl
Page 43 and 44: calorie diet.calorie diet.calorie d
Page 45 and 46: Build a Healthy Less Salt and Sodiu
Page 47 and 48: Build a Healthy Plate With Less Sal
Page 49 and 50: Fats and Oils:Fats and Oils: Build
Page 51 and 52: Fats and Oils: Build a Healthy Plat
Page 53 and 54: Fats and Oils: Build a Healthy Plat
Page 55 and 56: Build a Healthy Plate With Fewer Ad
Page 57 and 58: Build a Healthy Plate With Fewer Ad
Page 59 and 60: Make Water Available Throughout the
Page 61 and 62: Make Water Available Throughout the
Page 63 and 64: Practice the Basics Practice of the
Page 65 and 66: Practice the Basics of Food Safety
Page 71 and 72: Nutrition and Wellness Tips for You
Page 73 and 74: Provide Opportunities Provide for A
Page 75 and 76: Provide Opportunities for Active Pl
Page 77 and 78: Encourage Active Encourage Play Act
Page 79 and 80: Promote Active Promote Play Active
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Promote Active Play Through Written
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Limit Limit Screen Time TimeNutriti
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Limit Screen TimeHow can I put this
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Nutrition and Wellness Tips for You
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CHOKING!Supplement Supplement A: Pr
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Supplement A: Practice Choking Prev
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Supplement B: Supplement Care B: fo
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... more tips on 'handling food all
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... more tips on 'handling food all
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Best Practices: CACFP Success Stori
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Additional ResourcesAdditional Reso
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Additional Resourcesregarding the i
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Additional ResourcesFight BAC! Keep
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Additional ResourcesMyPlateCenter f
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This handbook can be viewed and dow
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