The document provides tips for maintaining good nutrition in preschoolers, including offering 2-3 snacks per day that are scheduled regularly to avoid irritability, allowing preschoolers to help prepare snacks as they are more likely to eat foods they helped make, and providing a pleasant eating environment without restricting nutritious foods.

1. Introduction
Pre-Schoolers could be picky eaters at
times. They often will refuse trying certain
foods, but keep offering them. Here are
some tips to keep their nutrition going:
Preschoolers have small stomachs
and need regularly scheduled snacks
so that they can eat when they are
hungry and avoid irritability Pre-School
Offer pre-school children 2 to 3
snacks per day because they need
food every 2-3 hours to keep up
Nutrition
their energy levels
Offer one defined snack between
meals
Preschoolers are more likely to eat
food they help prepare
Provide pleasant sit down eating
environment
Do not restrict nutritious foods
because of their fat content. Offer a
variety of foods from the four food References
groups http://www.eatrightontario.ca/pdf/Eat%20Ri
ght%20Be%20Active%20Eng%203-5.pdf
www.ellynsatter.com
http://www.goodbeginnings.ca/main/newsco
rm/lp_controller.php?cidReq=ECEP133SEC
TION061&action=view&lp_id=27
http://www.hc-sc.gc.ca/fn-
an/nutrition/index-eng.php

2. Pre-School Food Intake for Girls & Vanilla Cup Cake Recipe Summary
Boys per Day
Ingredients
Food Serving Examples
Groups Size
Vegetables 4 • 1 piece of fruit
and Fruit • 1/2 cup (125 mL)
fresh, frozen or
canned vegetables
• 1 cup (250 mL)
leafy raw
Preparation
vegetables or salad
Grain 3 • 1 slice of bread 1) Preheat oven 350
Products • 1/2 bagel or small 2) Add flour & baking powder together
muffin 3) Add butter, sugar & vanilla in a large
• 1/2 cup (125 mL) bowl, use an electric mixer to cream
cooked rice
these ingredients.
4) Add eggs one at a time, while mixing
Milk and 2 • 1 cup (250 mL) on medium speed until the mixture is
Alternatives milk or fortified light and fluffy.
soy beverage 5) Slowly add the flour to the mixture,
• 3/4 cup (175 g) beat until well combined
yogurt 6) Pour batter into prepared cup cake pan
• 1 1/2 oz (50 g) 7) Bake for 20 -30 minutes until the top
hard cheese of the cupcakes is golden brown &
springs back when touch lightly.
Meat and 1 • 2 eggs 8) Cool them down then add the frosting
Alternatives • 1/2 cup (125 mL) & topping at your desire.
cooked fish**,
shellfish, poultry
• 3/4 cup (175 mL)
cooked and canned
beans, lentils,
chickpeas, or tofu