Baby and Toddler Menus
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The document discusses proposed changes to the baby and toddler menus at Providence Preparatory School. The revised program aims to utilize more local purveyors, highlight seasonal food selections, introduce broader ingredient variety and new flavors/textures, avoid allergen isolation, and encourage ingredient appreciation. It provides North Carolina's seasonality guide and recommendations for daily amounts of grains, vegetables, fruits, milk, and meat/beans for 2 and 3 year olds. A sample proposed menu for September incorporates seasonal ingredients like apples.
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• Sodium to 2,300 milligrams a day.
• Saturated fat to 27 grams a day.
• Added sugars to 60 grams a day.
3 cups
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Choose a variety of colorful
fresh, frozen, and canned
vegetables—make sure to
include dark green, red, and
orange choices.
Vegetables
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Move to low-fat or
fat-free milk or yogurt
Choose fat-free milk, yogurt,
and soy beverages (soy milk)
to cut back on your saturated
fat.
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are fresh, frozen, canned, or
dried.
Fruits
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to include seafood, beans
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and budget—and maintain it for a lifetime! The right mix can help you be healthier now and into the future. The key is
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Food Group Amounts for 2,400 Calories a Day
Limit
Food group targets for a 2,400 calorie* pattern are:
2 cups
1 cup of fruits counts as
• 1 cup raw or cooked fruit; or
• 1/2 cup dried fruit; or
• 1 cup 100% fruit juice.
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• 1 cup 100% vegetable juice.
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Write your food choices for
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The document discusses complementary feeding practices for children aged 6 months to 5 years. It emphasizes that the first 1,000 days of life are critical for brain development and establishing lifelong health. Proper complementary feeding should begin at 6 months alongside continued breastfeeding, as breast milk alone is not sufficient after this age. Complementary foods should be nutritious, diverse, appropriately textured for the child's developmental stage, and safely prepared. Responsive feeding practices that are enjoyable for both parent and child are important for healthy development.
Healthy Diet Plan For A Growing Child
A healthy diet plan for a growing child is essential as it will help him grow, develop and maintain right weight as per his age. Children raised on fruits, vegetables and whole grains grow up to be healthier and slimmer as compared to others. Here is a diet plan that could help you in choosing the right diet for your kid.
menu plan.pptx
Meal planning involves creating nutritious and balanced diets that meet the nutritional needs of all family members while staying within the food budget. It is both an art and a science that considers factors like nutritional requirements, personal preferences, food availability and schedules. The objectives of meal planning are to satisfy nutritional needs, control costs, account for tastes, maximize nutrient retention and save time and energy in food preparation. Meal plans should provide about 1/3 of daily nutritional needs at each major meal while balancing macronutrients and incorporating variety and favorite foods. Careful planning of menus can help save money on food expenses and time spent cooking.
Dietary for gestational diabetes
This document provides dietary recommendations for gestational diabetes, including eating 6 servings of carbohydrates per day along with protein at each meal and snack, consuming 4 servings of low-fat dairy, and 2-3 servings of protein while limiting sweets, juices, and added sugars and staying active.
Dietary for gestational diabetes
This document provides dietary recommendations for gestational diabetes, including eating 6 servings of carbohydrates per day along with protein at each meal and snack, consuming 4 servings of low-fat dairy, and 2-3 servings of protein while limiting sweets, juices, and added sugars and staying active.
Dietary for gestational diabetes
This document provides dietary recommendations for gestational diabetes, including eating 6 servings of carbohydrates per day along with protein at each meal and snack, consuming 4 servings of low-fat dairy, and 2-3 servings of protein while limiting sweets, juices, and added sugars and staying active.
Nutritional Challenge
The document provides information and guidelines for a "Live Well For Life Challenge" hosted by The Health Coach Group. It includes:
- An overview of goal setting and SMART goals to focus on eating clean, training regularly, and achieving fitness and wellness targets over 4 weeks.
- Instructions for meal planning and prepping the kitchen, including cleaning out the pantry and restocking with whole foods.
- Basic nutrition information on portion control, eating whole foods, and substituting healthier options.
- A sample weekly meal plan and recipes to follow for the challenge.
The challenge aims to help participants feel more energized, gain clarity, and feel better in their bodies through clean eating and
Nutrition and Adequate diet
Adequate diet:
A mixture of food stuffs selected to satisfy the nutritional requirements of the body in quality and quantity. It should be safe and of good taste and smell. It should be suitable for weather age, effort and physiological status of every one.
Wk5ch2
This document discusses principles and guidelines for planning a healthy diet, including adequacy, balance, nutrient density, moderation, and variety. It describes USDA Food Patterns and tools like MyPlate that can help plan diets meeting recommended daily amounts from major food groups. Food labels are explained which provide information on ingredients, serving sizes, nutrition facts, and claims. Special considerations for vegetarian diets are outlined like meeting protein, iron, zinc, calcium, vitamin B12, and omega-3 needs through food sources. Overall healthy, varied food choices following dietary guidelines promote optimal nutrition.
Dr. Jonathan Spages | Moderate salt and sodium in Food
Dr. Jonathan Spages is telling about Moderate salt and sodium in Food. Dr. Jonathan Spages is a respected nutritionist in New Jersey.
Unit 2; Nutritional Consideration in infancy and preschool years, Educational...
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WEANING.pptx
Weaning is the process of gradually introducing solid foods to a baby while reducing breastmilk as the primary source of nutrition. The document provides guidelines for introducing appropriate weaning foods at different ages from 6 months to 18 months. Weaning foods should start as liquids and progress to semisolids and solids, be nutritious, easy to digest, and prepared hygienically at home. Breastfeeding should continue to be the main source of nutrition during weaning.
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Baby and Toddler Menus
- 1. Baby and Toddler Menus Providence Preparatory School
- 2. Components of the Current Program • Family Style Serving • Healthy Celebrations • Water Initiative • Weekly and Monthly Newletters • Health and Nutrition Curriculums • Color Me Healthy • Be Active Kids • Healthy Futures Start in the Kitchen Training
- 3. Components of Revised Program • Utilization of local purveyors • Highlight of seasonal food selections • Stronger variety of ingredients • Discourages allergen isolation • Broadens ingredient familiarity • Introduces new flavors and textures • Referencing Specialty Diets • Avoid allergen isolation • Encourage ingredient appreciation • Highlight seasonal variety
- 5. Nutrition Through Variety Food Group Daily Amount for 2 year olds Daily Amount for 3 year olds Serving Recommendatio ns Grains 3 ounces, half from whole-grain sources 4-5 ounces, half from whole-grain sources One ounce equals: 1 slice of bread, 1 cup of ready-to-eat cereal, or ½ cup cooked rice, cooked pasta, or cooked cereal Vegetables 1 cup 1 ½ cups Fruits 1 cup 1 cup
- 6. Nutrition Through VarietyFood Group Daily Amount for 2 year olds Daily Amount for 3 year olds Serving Recommendatio ns Milk 2 cups 2 cups One cup equals: 1 cup of milk or yogurt, 1 ½ ounces of natural cheese, or 2 ounces of processed cheese Meat and Beans 2 ounces 3-4 ounces One ounce equals: 1 ounce of meat, poultry, or fish; ¼ cup cooked dry beans, or 1 egg
- 8. Week 1 Monday Tuesday Wednesday Thursday Friday Breakfas t Hot Cereal with Apple Compote Fruit and Yogurt Parfait Zucchini Muffins, Apple Slices Mini Egg Tarts, Citrus Salad Morning Glory Muffins, Apple Sauce Lunch Sugar Snap Pesto Pasta, Poached Chicken Breast, Triple Berry Salad Veggie Bites served in Pita, Honey Glazed Sweet Potato, Grapes Sticky Soy Chicken Bites, Asian Green Beans, Brown Rice, Oranges Turkey Sliders, Baked Parsnip and Sweet Potato Chips, Orange Smiles Tostada, MexciCali Corn, Pineapple
- 10. Apple Popcorn Balls Chop ½ cup of dried apples. Boil 1 cup brown sugar, ½ cup each unsalted butter and light corn syrup, and ¼ teaspoon salt until reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn and the chopped dried apples. Transfer to a buttered pan; cool slightly and form into balls.