Early Childhood - Connecticut State Department of Education

Nutrition And Health Chapter 11
1. Focus On Developmentally Appropriate Outcomes
Instructional Strategies
Discuss properties of food (taste, smell, textures,
colors, shapes) during mealtime and curricular
activities.
Help children learn about healthy food choices by
using MyPyramid.
Encourage children to try new foods.
(Take note of children’s food allergies and diet-related
issues.)
Involve children in food preparation.
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Suggested Experiences
• Eat with the children, pointing out different
characteristics of foods. Encourage children to
describe their food and to talk about what they like
best and why.
• Use the terms everyday foods (e.g., fruits, vegetables,
grains, milk) and sometimes foods (e.g., cake, candy,
cookies), rather than “good” or “bad” foods.
Hands-on activities and real foods should be used
as much as possible.
• Have food-tasting parties to introduce new foods
in conjunction with nutrition education activities.
• Be a good role model. Children are more likely
to try new foods that they see adults eating and
enjoying. If a food is rejected, avoid making an
issue of it. Simply serve it again later. The more
familiar it is, the more easily children will accept it.
• Have children choose, wash, prepare and serve
food. Children learn more, and are more likely
to taste something new, if they are involved in
preparation. Helping to prepare foods also can
teach other skills like counting, measuring, sorting
and following directions.
• Try “cup cooking” or “baggie cooking,” a fun way
for children to make their own snacks, e.g., apple
salad or vegetable salad.