Nutrition and Wellness Tips for Young Children - New Mexico Kids

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Build a Healthy Plate With MilkActivitiesHow can I put this information into practice?Take a look at your current weekly or cycle menu. What fat-free or low-fat milk or milk substitutesare you using?► Make sure you are serving the appropriate types of milk for each child, based on his or her age.Review the What type of milk should I offer? section on this tip sheet.●What type(s) of milk should be served to children 2 years and older? Why?●Yogurt and cheese credit as a meat alternate in CACFP and not aspart of the fluid milk requirement.TrueFalseRead each sentence.Circle true or false.●Cream cheese, whipped cream, and butter are not part of themilk component and are not creditable in the CACFP.TrueFalse► Write down one or two creative ways you can highlight the importance of milk. Do this at least oneday during each week next month.36U.S. Department of Agriculture • U.S. Department of Health and Human ServicesFood and Nutrition Service • FNS-440 • June 2013USDA and HHS are equal opportunity providers and employers.
Build a Healthy Less Salt and SodiumBuild a Healthy Plate With Less Salt and SodiumNutrition and Wellness Tips for Young Children:Provider Handbook for the Child and Adult Care Food ProgramWhen children regularly taste salty foods, they learn to prefer these salty flavors more and more. Servingfoods lower in sodium can help children learn to like and enjoy foods with a less salty taste. Youcan help by providing foods with less sodium to the children in your care. It is important toremember that:● Most sodium comes from processed and ready-to-eat foods, whichusually 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 animportant way to help them reduce sodium intake and stay healthy.Examples include: fresh or frozen spinach instead of cannedspinach, and fresh chicken instead of chicken nuggets.Nearly everyone benefits from eating foods with less sodium. On average, blood pressure goes up withsodium intake. African-American children of all ages, as well as children with a family history of highblood 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, andprepare foods without adding salt. Choose foodssuch as:► Raw or cooked, fresh or frozen vegetables that areprepared without added sodium or salt.► Canned or packaged foods labeled as“reduced sodium,” “low sodium,” or“no salt added.”► Fresh beef, pork, poultry, and seafood,rather than those with salt added.No salt added► Nuts and seeds that are unsalted (includingalmonds, mixed nuts, peanuts, walnuts,sunflower seeds, peanut butter, or sunflowerseed butter).How can I serve a variety of foodsthat are lower in sodium?► Pay attention to condiments.► Use herbs or no-salt spice mixes instead ofsalt, soy sauce, catsup, barbeque sauce,pickles, olives, salad dressings, butter, stickmargarine, gravy, or cream sauce to seasonvegetables and other dishes.► Choose low-sodium soy sauce and catsup.► Use only a sprinkling of flavoring packetsinstead of the entire packet.► Remove salt from recipes whenever possible.Fresh or dried herbs, spices, lemon ororange zest, or 100% fruit juices jazz upthe flavors in foods without adding salt.► Other fresh foods and fewer processed foods.► Drain and rinse canned, precooked beans orvegetables to remove even more sodium.Nutrition and Wellness Tips for Young Children: Provider Handbook for the Child and Adult Care Food ProgramBuild a Healthy Plate With Less Salt and Sodium • http://www.teamnutrition.usda.gov/library.html37
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Page 7 and 8: Table of Contents2 Introduction: Pr
Page 9 and 10: How To Use This HandbookHow To Use
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Page 13 and 14: Build a With FruitsBuild a Healthy
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Page 23 and 24: Build a Healthy Plate Dry Beans and
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Page 27 and 28: Meat and Meat Alternates:Build a He
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Page 49 and 50: Fats and Oils:Fats and Oils: Build
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Page 55 and 56: Build a Healthy Plate With Fewer Ad
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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 73 and 74: Provide Opportunities Provide for A
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Page 77 and 78: Encourage Active Encourage Play Act
Page 79 and 80: Promote Active Promote Play Active
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Page 83 and 84: Limit Limit Screen Time TimeNutriti
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... more tips on 'handling food all
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Nutrition and Wellness Tips for You
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Best Practices: CACFP Success Stori
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Nutrition and Wellness Tips for You
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Additional ResourcesAdditional Reso
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This handbook can be viewed and dow
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