This document provides information about healthy snacks for children, including example snack ideas and guidance for accessing federal funding for snacks through child nutrition programs. It discusses how snacks can meet children's nutritional needs and support learning. Snack programs that follow USDA guidelines may qualify for reimbursement through the National School Lunch Program or Child and Adult Care Food Program. The document offers tips for developing partnerships to implement a successful snack program that provides nutritious foods kids will enjoy.
This document provides information and guidelines for a healthy pregnancy, including:
- Getting regular prenatal care and checkups, with the number of checkups increasing throughout the pregnancy.
- Eating a balanced diet with foods from the major food groups to support the growth and development of the baby.
- Safety guidelines around food, medication, exercise, and other activities during pregnancy.
- Recommendations for dental care, vaccinations, and weight gain during pregnancy.
This document discusses efforts by Maschio's Food Services and registered dietitians Hallie Smith and Sara Dash to combat childhood obesity through nutritious school meals in the Garfield School District. It outlines the nutritional standards that Maschio's meets for the National School Lunch Program, such as limiting fat and providing one-third of daily recommended nutrients. It also describes initiatives like highlighting fresh fruits and vegetables, increasing whole grains, and partnering with local farms for a farm-to-school program. The goal is to serve balanced and healthy meals to students to support their growth and development.
This document provides nutrition tips for toddlers and preschoolers, including guidelines for portion sizes and food groups. It discusses using growth charts and mypyramid resources, developmental milestones, and tips for dealing with picky eaters. While some debate hiding or disguising foods, the document concludes it is the parents' role to provide healthy options and children's role to decide what to eat from what is offered.
This document provides information about a childhood obesity awareness campaign for school students. It discusses the high rates of childhood obesity in the US and various health risks associated with obesity. The campaign aims to educate students, parents, and schools about promoting healthy lifestyles and nutrition. Suggestions include eating more whole grains and produce, limiting sugary drinks and screen time, getting daily exercise, and offering healthy meals and snacks at schools. The document also references the Choose My Plate guidelines and 5-2-1-0 concept to prevent obesity.
The document provides advice and guidelines from a nutritionist on promoting healthy eating habits for children. It recommends using a "Go, Slow, Whoa" approach to classify foods - with "Go" foods like fruits and vegetables being healthy options to focus on, "Slow" foods having some added fat or sugar in moderation, and limiting "Whoa" foods. It then gives specific fall season food and snack ideas that follow these guidelines, like carrot sticks, tuna sandwiches, peanut butter and banana sandwiches, sweet potatoes, apples, eggs, and wraps. The document emphasizes making healthy alternatives accessible and avoiding strict rules around certain foods.
This document provides guidance on organizing a childhood obesity awareness event at a local school. It outlines the resources needed, including money for promotional items, volunteers, and educational materials. It then describes how to coordinate with the school principal and local health department to select a date and plan activities. Suggested activities include interactive health lessons, a walkathon, and giving students seeds and snacks to take home. The goal is to educate students about healthy eating and exercise in a fun way while promoting the childhood obesity awareness campaign.
The document outlines the Be Fit, Be Cool campaign by the American Association of Physicians of Indian Origin (AAPI) to raise awareness of childhood obesity. The campaign will partner with schools and community organizations to educate about healthy lifestyles and advocate for policy changes. Key elements of the campaign include adopting schools to hold events that feature speakers, distribute materials, and host walkathons. AAPI is requesting assistance from partners to identify high-risk schools and support events in their areas.
Two Degrees was founded in 2010 by Lauren Walters and Will Hauser after witnessing malnutrition firsthand in Africa. They created a food bar company where for every bar sold, they donate a meal to a hungry child. Working with nonprofit partners in developing countries, Two Degrees provides nutrient-rich meals and medical supplies to schools and community groups to help alleviate childhood hunger and malnutrition in places like Myanmar and Colombia. Their goal is to support over 937,657 children in need through various humanitarian organizations.
This document provides information and guidelines for a healthy pregnancy, including:
- Getting regular prenatal care and checkups, with the number of checkups increasing throughout the pregnancy.
- Eating a balanced diet with foods from the major food groups to support the growth and development of the baby.
- Safety guidelines around food, medication, exercise, and other activities during pregnancy.
- Recommendations for dental care, vaccinations, and weight gain during pregnancy.
This document discusses efforts by Maschio's Food Services and registered dietitians Hallie Smith and Sara Dash to combat childhood obesity through nutritious school meals in the Garfield School District. It outlines the nutritional standards that Maschio's meets for the National School Lunch Program, such as limiting fat and providing one-third of daily recommended nutrients. It also describes initiatives like highlighting fresh fruits and vegetables, increasing whole grains, and partnering with local farms for a farm-to-school program. The goal is to serve balanced and healthy meals to students to support their growth and development.
This document provides nutrition tips for toddlers and preschoolers, including guidelines for portion sizes and food groups. It discusses using growth charts and mypyramid resources, developmental milestones, and tips for dealing with picky eaters. While some debate hiding or disguising foods, the document concludes it is the parents' role to provide healthy options and children's role to decide what to eat from what is offered.
This document provides information about a childhood obesity awareness campaign for school students. It discusses the high rates of childhood obesity in the US and various health risks associated with obesity. The campaign aims to educate students, parents, and schools about promoting healthy lifestyles and nutrition. Suggestions include eating more whole grains and produce, limiting sugary drinks and screen time, getting daily exercise, and offering healthy meals and snacks at schools. The document also references the Choose My Plate guidelines and 5-2-1-0 concept to prevent obesity.
The document provides advice and guidelines from a nutritionist on promoting healthy eating habits for children. It recommends using a "Go, Slow, Whoa" approach to classify foods - with "Go" foods like fruits and vegetables being healthy options to focus on, "Slow" foods having some added fat or sugar in moderation, and limiting "Whoa" foods. It then gives specific fall season food and snack ideas that follow these guidelines, like carrot sticks, tuna sandwiches, peanut butter and banana sandwiches, sweet potatoes, apples, eggs, and wraps. The document emphasizes making healthy alternatives accessible and avoiding strict rules around certain foods.
This document provides guidance on organizing a childhood obesity awareness event at a local school. It outlines the resources needed, including money for promotional items, volunteers, and educational materials. It then describes how to coordinate with the school principal and local health department to select a date and plan activities. Suggested activities include interactive health lessons, a walkathon, and giving students seeds and snacks to take home. The goal is to educate students about healthy eating and exercise in a fun way while promoting the childhood obesity awareness campaign.
The document outlines the Be Fit, Be Cool campaign by the American Association of Physicians of Indian Origin (AAPI) to raise awareness of childhood obesity. The campaign will partner with schools and community organizations to educate about healthy lifestyles and advocate for policy changes. Key elements of the campaign include adopting schools to hold events that feature speakers, distribute materials, and host walkathons. AAPI is requesting assistance from partners to identify high-risk schools and support events in their areas.
Two Degrees was founded in 2010 by Lauren Walters and Will Hauser after witnessing malnutrition firsthand in Africa. They created a food bar company where for every bar sold, they donate a meal to a hungry child. Working with nonprofit partners in developing countries, Two Degrees provides nutrient-rich meals and medical supplies to schools and community groups to help alleviate childhood hunger and malnutrition in places like Myanmar and Colombia. Their goal is to support over 937,657 children in need through various humanitarian organizations.
The document provides information on healthy eating for preschoolers, including normal food behaviors at this age and tips for parents. It discusses that preschoolers' appetites can be erratic and they may show strong food preferences or rituals. It recommends offering small portions of a variety of foods, including whole grains, fruits, vegetables, proteins and dairy. Tips include letting children see others enjoying foods, giving them choices, making foods fun and easy to eat, and being patient with new or refused foods.
This document provides information and best practices for serving healthy food to children. It discusses the benefits of healthy eating, strategies for encouraging fruit and vegetable consumption, ideas for reducing fried foods, and tips for supporting healthy habits through family-style dining and nutrition education. Resources for finding funding and additional guidance through programs like CACFP are also presented. The goal is to help childcare providers understand healthy eating and shape children's food preferences through their example and environment.
American University Honors Thesis - Allie Stauss, Class of 2014Allison Stauss
The document summarizes a study that evaluated the impact of a community-based agricultural program on child nutrition in Ngaramtoni, Tanzania. The program was implemented at the Jane Olevolos Orphan Center and involved teaching children about nutrition, establishing vegetable gardens, and providing chickens to improve the children's diets. Pre- and post-surveys showed that after consuming foods from the gardens, the children felt happier, more energetic, and healthier. The program aimed to introduce sustainable agriculture practices to address malnutrition issues driven by lack of education, poverty, and cultural preferences in the community.
The document provides guidance for staff at a nursery on ensuring a nut-free environment and accommodating any food allergies or dietary restrictions that children may have. It emphasizes the importance of good nutrition in early childhood for healthy growth and development. Snacks should be nutritious and limited in sugar, with suggestions like vegetables, fruits, breads, crackers, yogurt and milk. Certain foods high in sugar are not recommended as they can harm teeth. Birthdays and special events should also consider dietary needs and restrictions.
The document discusses evolving campaigns that promote breakfast for children to reduce obesity. Prior campaigns encouraged children to eat breakfast but did not emphasize nutritional quality, allowing fast food to fill the gap. The proposed new campaign will target low-income elementary students and their parents to educate them on making quick, healthy breakfasts through weekly seminars and cooking demonstrations, addressing issues of time, knowledge, and cost that prevent healthy eating. It will use a localized approach and focus on nutritional quality rather than just eating breakfast to better promote behavior change.
This summary provides an overview of a recommendation to address childhood obesity in South King County, Washington.
1) The recommendation proposes expanding the "offer" method used in the Summer Meals program, which allows children to choose their own meal components and is more nutritious than pre-packaged meals.
2) It also suggests incorporating weekly nutrition workshops to educate children on making healthy choices and developing lifelong nutrition habits.
3) Outreach materials like flyers would be distributed to involve families and encourage word-of-mouth participation in the program. Collaboration with various organizations would be needed for implementation.
The document is the 2014 annual report for the Children's Nutrition Program of Haiti (CNP). It summarizes CNP's work over the past year, focusing on their efforts to address malnutrition among children in rural Haiti. Key points include:
- CNP operates nutrition clinics and programs to treat acute malnutrition through ready-to-use therapeutic foods and community education programs.
- Their community health workers (monitrices) play a central role in identifying and referring malnourished children to treatment programs and teaching mothers nutrition practices.
- CNP expanded their outpatient therapeutic care program to more remote areas to identify and treat severely malnourished children.
- The report highlights individual
This newsletter from Slow Food USA discusses connecting school gardens to school meals programs. It suggests that school gardens can provide fresh produce for school lunches, generate revenue for schools, and provide educational opportunities for students. The newsletter also discusses the benefits of sleep for adolescents and provides healthy lunch packing tips for parents. It aims to support teachers and administrators in creating edible school gardens to promote healthy nutrition.
World Breastfeeding Week is celebrated annually from August 1-7 to promote exclusive breastfeeding for six months and continued breastfeeding for up to two years. The goals are to understand how breastfeeding helps achieve Millennium Development Goals like reducing poverty and child mortality, assess progress on improving infant and young child feeding, and stimulate interest in breastfeeding's importance. Breastfeeding exclusively for six months and continued breastfeeding up to two years can improve child survival rates by 20% and contributes to achieving all eight Millennium Development Goals. The document advocates for supporting breastfeeding through enabling environments and discouraging artificial feeding.
The document discusses the benefits of afterschool meal programs for students, including providing nutrition for food insecure children and supporting educational activities; it provides information on eligibility and reimbursement rates for the Child and Adult Care Food Program (CACFP) that helps fund afterschool meals; and it offers best practices and resources for implementing a CACFP afterschool meals program.
Breastfeeding is a ‘team’ process: mother and babies form the core of the team, with family, friends, and others serving as team members, coaches, cheerleaders, and fans. Mothers have goals for breastfeeding and need the help and support of the whole team to achieve those goals. As with a sports game, there can be small successes and setbacks through the course of a family’s breastfeeding experience, though striving all the time to win. The 2014 World Breastfeeding Week theme, “Breastfeeding: A Winning Goal – For Life!” celebrates the team effort needed to make breastfeeding easier.
Teenagers are increasingly choosing vegan diets which avoid all animal products. While parents and peers may question their health and nutrition, a varied vegan diet can meet all nutritional needs including protein, calcium, vitamin D, iron, and vitamin B12. The key is eating a variety of whole foods like beans, nuts, grains and fortified plant milks and orange juice. Resources are available to help teenagers maintain a balanced vegan diet.
If your child is overweight, he or she is subject to many serious health risks, including asthma, bone and joint problems, and even cancer. As responsible parents, you should prevent obesity by improving your child’s diet and lifestyle.
Reasons to Improve the School Lunch System AnhLe496
The document discusses challenges with the school lunch program in the US, including very tight budgets that make it difficult to provide nutritious ingredients for $1.30 per student. Around half a million students who rely on the SNAP program to receive food stamps may lose automatic eligibility for free school lunches under recent proposals. Poor nutrition from foods like expired milk, frozen meals and those high in saturated fats can negatively impact students' ability to learn and behave in class. The document also presents alternatives to improve school lunches by using locally grown ingredients, serving meals made from scratch, establishing school gardens, and educating students on nutrition.
The document provides reasons for eating more fruit, which include:
1) Fruit contains around 80% water, similar to the human body, making it a hydrating and natural food choice.
2) Fruit has many health benefits such as stimulating memory, providing fiber, and being cholesterol-free.
3) Eating fruit can help people feel better both physically and mentally, and may help conditions like depression.
School Lunches And Their Effect On Kids Focusrudyakj14
The document discusses how unhealthy school lunches can negatively impact students' ability to focus. It notes that meals lacking in protein and vitamins lead to issues concentrating. While some schools serve pizza and fries, healthier options like fruits and vegetables are suggested as alternatives. The document also addresses the need for stricter rules around school food and increased funding from the government for nutritious lunch programs.
Wheat has been hybridized and genetically modified over the past 50 years to grow quickly and yield more crops. However, this has changed the food in drastic ways that the human body may not be equipped to properly absorb and eliminate. Questions are raised about whether wheat in its current form can be a contributing factor to inflammatory and other health conditions. Removing wheat from one's diet, while initially overwhelming, is doable by substituting other grains. It requires educating oneself on food labels and ingredients to make healthier choices. Consulting a natural healthcare provider can help ensure dietary changes are acceptable for individual needs.
The National School Lunch Program (NSLP) provides funding for schools to offer low-cost or free lunches to students based on their household income status. Schools must meet federal nutritional guidelines for meals which include offering balanced meals with fruits/vegetables, whole grains and proteins. Implementing the NSLP at Lolita Charter would provide benefits like reimbursing the school for healthy meals served, reducing food insecurity, and educating students on nutrition. A sample menu was provided showing balanced weekly lunch options.
This document summarizes the Weekend Backpack Program run by the Westmoreland County Food Bank. The program provides nutritious food for children to take home on weekends when they do not have access to school meals. It began in response to children coming to school hungry. The food bank works with schools to identify children in need and fill backpacks with easy to prepare food once a month. Volunteers help pack the backpacks. The program currently operates at 3 sites but seeks sponsors to expand to more children in need.
This document provides information about the Smart Choices initiative in Queensland schools which aims to improve the nutritional quality of foods and drinks supplied to students. It promotes classifying foods into green, amber and red categories based on their nutritional value and encourages schools to provide healthy breakfast, lunch and snack options based on the Australian Guide to Healthy Eating. The document also stresses the importance of breakfast, fluids, lunchboxes and managing food allergies at school.
The document provides information on healthy eating for preschoolers, including normal food behaviors at this age and tips for parents. It discusses that preschoolers' appetites can be erratic and they may show strong food preferences or rituals. It recommends offering small portions of a variety of foods, including whole grains, fruits, vegetables, proteins and dairy. Tips include letting children see others enjoying foods, giving them choices, making foods fun and easy to eat, and being patient with new or refused foods.
This document provides information and best practices for serving healthy food to children. It discusses the benefits of healthy eating, strategies for encouraging fruit and vegetable consumption, ideas for reducing fried foods, and tips for supporting healthy habits through family-style dining and nutrition education. Resources for finding funding and additional guidance through programs like CACFP are also presented. The goal is to help childcare providers understand healthy eating and shape children's food preferences through their example and environment.
American University Honors Thesis - Allie Stauss, Class of 2014Allison Stauss
The document summarizes a study that evaluated the impact of a community-based agricultural program on child nutrition in Ngaramtoni, Tanzania. The program was implemented at the Jane Olevolos Orphan Center and involved teaching children about nutrition, establishing vegetable gardens, and providing chickens to improve the children's diets. Pre- and post-surveys showed that after consuming foods from the gardens, the children felt happier, more energetic, and healthier. The program aimed to introduce sustainable agriculture practices to address malnutrition issues driven by lack of education, poverty, and cultural preferences in the community.
The document provides guidance for staff at a nursery on ensuring a nut-free environment and accommodating any food allergies or dietary restrictions that children may have. It emphasizes the importance of good nutrition in early childhood for healthy growth and development. Snacks should be nutritious and limited in sugar, with suggestions like vegetables, fruits, breads, crackers, yogurt and milk. Certain foods high in sugar are not recommended as they can harm teeth. Birthdays and special events should also consider dietary needs and restrictions.
The document discusses evolving campaigns that promote breakfast for children to reduce obesity. Prior campaigns encouraged children to eat breakfast but did not emphasize nutritional quality, allowing fast food to fill the gap. The proposed new campaign will target low-income elementary students and their parents to educate them on making quick, healthy breakfasts through weekly seminars and cooking demonstrations, addressing issues of time, knowledge, and cost that prevent healthy eating. It will use a localized approach and focus on nutritional quality rather than just eating breakfast to better promote behavior change.
This summary provides an overview of a recommendation to address childhood obesity in South King County, Washington.
1) The recommendation proposes expanding the "offer" method used in the Summer Meals program, which allows children to choose their own meal components and is more nutritious than pre-packaged meals.
2) It also suggests incorporating weekly nutrition workshops to educate children on making healthy choices and developing lifelong nutrition habits.
3) Outreach materials like flyers would be distributed to involve families and encourage word-of-mouth participation in the program. Collaboration with various organizations would be needed for implementation.
The document is the 2014 annual report for the Children's Nutrition Program of Haiti (CNP). It summarizes CNP's work over the past year, focusing on their efforts to address malnutrition among children in rural Haiti. Key points include:
- CNP operates nutrition clinics and programs to treat acute malnutrition through ready-to-use therapeutic foods and community education programs.
- Their community health workers (monitrices) play a central role in identifying and referring malnourished children to treatment programs and teaching mothers nutrition practices.
- CNP expanded their outpatient therapeutic care program to more remote areas to identify and treat severely malnourished children.
- The report highlights individual
This newsletter from Slow Food USA discusses connecting school gardens to school meals programs. It suggests that school gardens can provide fresh produce for school lunches, generate revenue for schools, and provide educational opportunities for students. The newsletter also discusses the benefits of sleep for adolescents and provides healthy lunch packing tips for parents. It aims to support teachers and administrators in creating edible school gardens to promote healthy nutrition.
World Breastfeeding Week is celebrated annually from August 1-7 to promote exclusive breastfeeding for six months and continued breastfeeding for up to two years. The goals are to understand how breastfeeding helps achieve Millennium Development Goals like reducing poverty and child mortality, assess progress on improving infant and young child feeding, and stimulate interest in breastfeeding's importance. Breastfeeding exclusively for six months and continued breastfeeding up to two years can improve child survival rates by 20% and contributes to achieving all eight Millennium Development Goals. The document advocates for supporting breastfeeding through enabling environments and discouraging artificial feeding.
The document discusses the benefits of afterschool meal programs for students, including providing nutrition for food insecure children and supporting educational activities; it provides information on eligibility and reimbursement rates for the Child and Adult Care Food Program (CACFP) that helps fund afterschool meals; and it offers best practices and resources for implementing a CACFP afterschool meals program.
Breastfeeding is a ‘team’ process: mother and babies form the core of the team, with family, friends, and others serving as team members, coaches, cheerleaders, and fans. Mothers have goals for breastfeeding and need the help and support of the whole team to achieve those goals. As with a sports game, there can be small successes and setbacks through the course of a family’s breastfeeding experience, though striving all the time to win. The 2014 World Breastfeeding Week theme, “Breastfeeding: A Winning Goal – For Life!” celebrates the team effort needed to make breastfeeding easier.
Teenagers are increasingly choosing vegan diets which avoid all animal products. While parents and peers may question their health and nutrition, a varied vegan diet can meet all nutritional needs including protein, calcium, vitamin D, iron, and vitamin B12. The key is eating a variety of whole foods like beans, nuts, grains and fortified plant milks and orange juice. Resources are available to help teenagers maintain a balanced vegan diet.
If your child is overweight, he or she is subject to many serious health risks, including asthma, bone and joint problems, and even cancer. As responsible parents, you should prevent obesity by improving your child’s diet and lifestyle.
Reasons to Improve the School Lunch System AnhLe496
The document discusses challenges with the school lunch program in the US, including very tight budgets that make it difficult to provide nutritious ingredients for $1.30 per student. Around half a million students who rely on the SNAP program to receive food stamps may lose automatic eligibility for free school lunches under recent proposals. Poor nutrition from foods like expired milk, frozen meals and those high in saturated fats can negatively impact students' ability to learn and behave in class. The document also presents alternatives to improve school lunches by using locally grown ingredients, serving meals made from scratch, establishing school gardens, and educating students on nutrition.
The document provides reasons for eating more fruit, which include:
1) Fruit contains around 80% water, similar to the human body, making it a hydrating and natural food choice.
2) Fruit has many health benefits such as stimulating memory, providing fiber, and being cholesterol-free.
3) Eating fruit can help people feel better both physically and mentally, and may help conditions like depression.
School Lunches And Their Effect On Kids Focusrudyakj14
The document discusses how unhealthy school lunches can negatively impact students' ability to focus. It notes that meals lacking in protein and vitamins lead to issues concentrating. While some schools serve pizza and fries, healthier options like fruits and vegetables are suggested as alternatives. The document also addresses the need for stricter rules around school food and increased funding from the government for nutritious lunch programs.
Wheat has been hybridized and genetically modified over the past 50 years to grow quickly and yield more crops. However, this has changed the food in drastic ways that the human body may not be equipped to properly absorb and eliminate. Questions are raised about whether wheat in its current form can be a contributing factor to inflammatory and other health conditions. Removing wheat from one's diet, while initially overwhelming, is doable by substituting other grains. It requires educating oneself on food labels and ingredients to make healthier choices. Consulting a natural healthcare provider can help ensure dietary changes are acceptable for individual needs.
The National School Lunch Program (NSLP) provides funding for schools to offer low-cost or free lunches to students based on their household income status. Schools must meet federal nutritional guidelines for meals which include offering balanced meals with fruits/vegetables, whole grains and proteins. Implementing the NSLP at Lolita Charter would provide benefits like reimbursing the school for healthy meals served, reducing food insecurity, and educating students on nutrition. A sample menu was provided showing balanced weekly lunch options.
This document summarizes the Weekend Backpack Program run by the Westmoreland County Food Bank. The program provides nutritious food for children to take home on weekends when they do not have access to school meals. It began in response to children coming to school hungry. The food bank works with schools to identify children in need and fill backpacks with easy to prepare food once a month. Volunteers help pack the backpacks. The program currently operates at 3 sites but seeks sponsors to expand to more children in need.
This document provides information about the Smart Choices initiative in Queensland schools which aims to improve the nutritional quality of foods and drinks supplied to students. It promotes classifying foods into green, amber and red categories based on their nutritional value and encourages schools to provide healthy breakfast, lunch and snack options based on the Australian Guide to Healthy Eating. The document also stresses the importance of breakfast, fluids, lunchboxes and managing food allergies at school.
This document provides information about the Smart Choices initiative in Queensland schools which aims to improve the nutritional quality of foods and drinks supplied to students. It promotes classifying foods into green, amber and red categories based on their nutritional value and encourages schools to provide healthy breakfast, lunch and snack options based on the Australian Guide to Healthy Eating. The document also stresses the importance of breakfast, fluids, lunchboxes and managing food allergies at school.
High protein, high energy diet for children and adolescentsprosocio
This document provides guidance from dietitians on high protein, high energy diets for children who need extra nutrition for growth. It recommends including protein-rich foods like dairy, eggs, meat and legumes at meals and snacks. High energy foods like oils, avocado and full fat dairy are also encouraged. Junk foods are not recommended as they provide calories but lack nutrients. Tips include fortifying milk by adding powder, nourishing drinks like smoothies, and meal ideas that combine protein and fat sources.
The document provides information on feeding and nutrition for young children aged 0-5 years. It discusses the changing nutritional needs as children develop from infancy to age 5. Nutrition is important for energy, growth, development and health. Rapid growth occurs in the first year as weight doubles and brain weight increases. Breastmilk is recommended for infants under 6 months as it provides optimal nutrition for growth and brain development. Introduction of solid foods should start around 6 months once infants develop necessary skills. Healthy eating habits established in childhood can impact future health. The document provides guidelines on appropriate servings and components of meals at different ages.
This document discusses the importance of good nutrition for young children in child care settings. It notes that over 1 in 4 preschoolers are overweight or obese, and poor nutrition contributes to weight gain. Child care providers can help by promoting healthy eating habits. The document outlines healthy and unhealthy food options and provides tips for child care providers to role model and encourage healthy eating. This includes serving fruits and vegetables creatively, limiting sugary snacks and beverages, making mealtimes relaxed, and involving children in food preparation activities. Nutrition education for both children and staff is also recommended.
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.
The document provides tips and guidelines for establishing healthier eating habits for families. It encourages filling half of the plate with fruits and vegetables, choosing whole grains, lean proteins, low-fat dairy, and drinking water. It also stresses the importance of regular physical activity and limiting screen time. Establishing healthy habits at a young age through education is key to reducing childhood obesity.
The document provides tips for managing diabetes and healthy eating during the holidays. It recommends monitoring carbohydrate intake, maintaining consistency in meals and medication, portion control, and exercise. It discusses common holiday foods and carbohydrate servings. Tips include planning meals ahead of time, watching portions, limiting high-fat and high-carb foods, bringing a healthy dish, keeping track of intake, paying attention to fullness, and avoiding emotional eating. It also debunks common holiday eating myths.
This document is a guide to having a healthy pregnancy. It provides information on important topics such as prenatal nutrition, folic acid, physical activity, smoking, oral health and emotional health. The guide emphasizes the importance of a healthy diet with sufficient calories, fruits and vegetables, grains, dairy and protein. It recommends taking a daily prenatal vitamin with 0.4 mg of folic acid before and during pregnancy to help reduce risks of neural tube defects in the baby. The guide is intended to help women make good decisions about caring for themselves during this important time.
Weight loss should occur when you eat fewer calories than you use. Increasing physical
activity while limiting your calories will help with weight loss and weight maintenance.
Talk to your dietitian about your calorie needs to achieve your weight loss goals.
NURS496: health lecture nutrition and diabetes preventionRonalyn Tiongson
The document discusses the food pyramid and healthy eating, describing the 6 major food groups, benefits of each group, and examples of foods within each group. It also provides statistics on overweight and obesity rates in youth populations, risk factors, priority health needs, and resources for affordable healthy eating in Pasadena. The goal is to promote healthy eating and active living to reduce rates of overweight, obesity, and related diseases.
Program designed for Children in Bowling Green, Kentucky to promote healthy living. Program was later entitled "STEP Nutrition" and was implemented August 2009
The document discusses infant and young child feeding (IYCF). It defines IYCF as referring to infants from 0-11 months and young children up to 2 years. Poor feeding practices are responsible for over 50% of deaths in children under 5 globally. The document outlines the key recommendations of the WHO/UNICEF Global Strategy for IYCF, including exclusive breastfeeding for 6 months, introducing complementary foods at 6 months, and continuing breastfeeding for up to 2 years or beyond. It also discusses gaps in nutrient requirements that complementary foods need to address and provides counseling guidelines to promote appropriate IYCF practices.
This document discusses nutrients that are important for older infants and toddlers. It notes that food allergies are a reality for some children and healthy eating is essential for growth. It identifies potential choking hazards to avoid, like whole grapes, nuts, and popcorn. The document provides recipes for a banana milkshake and an apple and chicken puree that are suitable for infants. It also includes instructions for a fruit mashing activity that can engage and educate young children. Resources on infant nutrition from reputable organizations are listed for additional information.
This document discusses hunger and food needs among children in Washington State. It provides statistics showing that 1 in 4 children in Washington live in homes without enough food and 1 in 3 children in Coupeville schools qualify for free or reduced lunch. It also notes that hungry children are more at risk for health, behavior, and learning problems. The document recommends that children eat a balanced diet of fruits, vegetables, grains, dairy and protein and provides information on local food assistance programs to help families acquire adequate nutrition.
This document discusses hunger and food needs among children in Washington State. It provides statistics showing that 1 in 4 children live in homes without enough food in the state, and 1 in 3 children in Coupeville qualify for free or reduced lunch. Hungry children are also more at risk for health, behavior, and learning problems. The document recommends that children eat a balanced diet of fruits, vegetables, grains, dairy and protein each day and provides information on local food assistance programs to help families.
1. Healthy Snacks
Children need snacks to keep their busy bodies and minds going. Not
only do snacks provide energy for growing bodies, but they present an
excellent opportunity for children to consume healthy foods to meet their
“Energy In” goals, and get all the vital nutrients for growth and learning!
See below for examples of healthy snack ideas:
Healthy Snack Ideas
Low-Fat/Fat-Free Yogurt (4 ounces) Granola Bar (1 serving)
Orange (1 medium) 100% Fruit Juice (¾ cup)
Water
Apple Slices (1 apple)
Alphabet-Shaped Pretzels (1 package) Caramel Dip (1-oz. package)
100% Orange Juice (¾ cup) Low-Fat/Fat-Free Milk (1 cup)
Vanilla Wafers (6 to 10 wafers) Cheese Crackers (4 count)
Low-Fat/Fat-Free Chocolate Milk (1 cup) Low-Fat/Fat-Free Milk (1 cup)
Low-Fat/Fat-Free Chocolate Milk (1 cup) Low-Fat/Fat-Free Milk (1 cup)
Bagel (.9 ounces) with Peanut Butter (1 ounce) Carrot Sticks/Pepper Strips (¾ cup)
Low-Fat Ranch Dressing (2 tablespoons)
Graham Crackers (3 count)
Muffin (1 small)
Low-Fat/Fat-Free Milk (1 cup)
Cantaloupe and Grapes (¾ cup)
Low-Fat/Fat-Free Yogurt (4 ounces) Dip for Fruit
100% Orange Juice (¾ cup)
Soft Pretzel (1 serving)
½ Peanut Butter Sandwich Low-Fat/Fat-Free String Cheese (1 ounce)
100% Apple Juice (¾ cup) Water
Low-Fat/Fat-Free Mozzarella String Cheese (1 ounce) Grilled Ham and Cheese Sandwich (1 slice of bread,
100% Fruit Juice (¾ cup) 1 ounce low-fat/fat-free cheese, 1 ounce ham)
Water
Mini Oatmeal Cookies (1 package)
100% Blended Strawberry Low-Fat/Fat-Free Yogurt Blueberry Muffin (1 serving)
(4 ounces) Low-Fat/Fat-Free Chocolate Milk (1 cup)
Low-Fat/Fat-Free Chocolate Milk (1 cup) Baby Carrots (1.6-ounce bag)
Mixed Fruit in Light Syrup (¾ cup) Vanilla Wafers (6 to 10 wafers)
Low-Fat/Fat-Free Milk (1 cup)
Banana (1)
Cheese Peanut Butter Crackers (1 pack) Low-Fat/Fat-Free Chocolate Milk (1 cup)
Water Banana (1 medium)
Tiny Twist Pretzels (1 serving) Ham Sandwich (1 ounce ham, 1 slice bread)
Low-Fat/Fat-Free Milk (1 cup) 100% Orange Juice (¾ cup)
Red Delicious Apple (1)
Teddy Grahams (1 package)
Low-Fat/Fat-Free Milk (1 cup)
A special thank you to the Department of Recreation
Whole Wheat Crackers (8 crackers) and Parks in Baltimore, Maryland; the Kansas City, Missouri,
Carrots/Fresh Green Beans (¾ cup) School District; the Vermont Campaign to End Childhood
Low-Fat Dip for Vegetables Hunger; and the United States Department of Agriculture
Water for providing snack ideas and information.
Healthy Snacks Page 1
2. Healthy After-school Snack Guide
Why provide a nutritious snack? Did you know your
after-school program could be eligible for reimbursement?
the time children arrive at your after-school program, the lunch they ate at school is a distant
By
memory. Their growing bodies and curious minds need nutritious food between lunch and dinner
to get through the afternoon and to thrive. A healthy snack becomes even more important when
students are participating in a physically active after-school program like ReCharge!. Without a
healthy snack, children may feel tired, their attention spans shorten, their ability to learn diminishes,
and they may have difficulty fully participating in physical activity and learning.
A nutritious snack also helps improve the overall quality of the program by:
• Reinforcing the nutrition education messages in ReCharge! by putting them into practice.
• Attracting children to the program, especially older children who often have a say in whether
or not they attend.
• Allowing the program to leverage federal dollars available from the child nutrition programs,
contributing to the after-school program’s financial sustainability.
The child nutrition programs — the National School Lunch Program (NSLP) and the Child and Adult
Care Food Program (CACFP) — provide funding to feed children who participate in after-school
programs. Below is information on how you can access these crucial programs.
How do the federal child nutrition programs work?
The National School Lunch Program provides funding for after-school snacks. To qualify for NSLP
funds, the after-school program must be school-sponsored, but the program can be operated either
by a school or by another organization, such as a Police Athletic League, and can take place on
school grounds or elsewhere.
Schools are reimbursed for providing snacks in one of two ways.
• If the program is located in a low-income area — where 50 percent or more of the elementary,
middle or high school students qualify for free or reduced-price school meals — then the school
receives the highest rate of reimbursement, called the “free rate,” for all of the snacks it serves
to all children. Tens of thousands of schools meet this test.
• If the program is not in a low-income area, then the school receives reimbursement in a three-tiered
system (“free,” “reduced-price” or “paid”) based upon each participant’s school meal application.
(For the current rates, visit www.fns.usda.gov/cnd/Governance/notices/naps/NAPs08-09.pdf
or www.frac.org/pdf/rates.PDF. The reimbursement rates are adjusted annually for inflation.)
Snacks must meet the United States Department of Agriculture’s (USDA) nutritional guidelines.
They must include two of four possible components:
• Low-fat or fat-free milk
• Fruits or vegetables (including juice)
• Meat or meat alternatives (e.g., peanut butter, or low-fat/fat-free cheese or yogurt)
• Bread or bread alternatives (e.g., cereal or pasta)
measurement requirements and additional information on the nutritional
For
guidelines, visit www.fns.usda.gov/cnd/Afterschool/factsheet.htm or
http://www.frac.org/afterschool/pdf/fact_nutrguide.pdf.
Page 2 Healthy Snacks
3. The school nutrition department is responsible for operating the NSLP. The federal funds flow through
the state to the school district to pay for the snacks. The school nutrition department must ensure
that the snacks meet the federal nutritional guidelines for the program and that the proper paperwork
is kept. At most schools, the after-school program is responsible for serving the snacks, keeping an
attendance roster and taking meal counts for reimbursement.
The logistics of the snack program will in large part be determined by the school’s resources. The
common design is for the cafeteria staff to put together the snacks and store them in a designated
area. Perishable items are often stored in coolers. (You can work with the school nutrition department
to raise funds for coolers or receive them as in-kind donations from local civic organizations, grocers,
or children’s health and hunger agencies.) The after-school program picks up the snacks, serves
them to the students in the cafeteria or another designated area, fills out the paperwork, and cleans
up the area afterwards. Leftover snacks often can be restored as long as the food is kept at the
proper temperature.
While most school-sponsored after-school programs participate through the NSLP, federal payments
for suppers as well as snacks are available through the Child and Adult Care Food Program. Providing
a supper is a great way to ensure that children are receiving enough nutrition to get through the
afternoon and to support working families.
Schools, local government agencies and private nonprofit organizations are eligible for the CACFP.
The school nutrition department, another public agency, the actual after-school program or an
operator of multiple after-school programs can take on the responsibility for sponsoring the CACFP.
For additional information on the CACFP, visit www.fns.usda.gov/cnd/Care/CACFP/snacks.htm
or http://www.frac.org/Afterschool_Guide.pdf.
Some after-school programs choose to have students bring in their own snacks. This may not be
the best policy because children often forget to bring their snacks or bring unhealthy snacks. At
a time of growing concern about childhood nutrition and obesity, this is an issue. Another worry
is food safety and whether the snack is kept at the right temperature. And in programs serving
low-income children, there is the additional concern that a child may be unable to supply his or
her own snack. If a program does choose to have students bring their own snacks, it is still
important for the after-school program to use the snacks to reinforce the healthy nutrition
messages in ReCharge! The after-school program can provide parents a list of healthy snack
options, such as the list on page 1 of this section, and can discourage parents from sending
soda, candy and chips. A useful resource for developing a healthy snack policy is available at
www.ActionForHealthyKids.org.
Healthy Snacks Page 3
4. How do I participate in the federal child nutrition programs?
The easiest way to fund snacks through the NSLP or suppers and snacks through the CACFP is
through the school nutrition department.
Ask the school nutrition director to provide the snacks. School nutrition directors may
not know the program is available, may be unaware of how helpful it would be for them to provide the
food, or may not know about your after-school program. Make your case:
• The school nutrition department is the expert on nutrition programs — a contract is in place with
the state child nutrition agency to provide federally funded food; they are professionals who
understand how the child nutrition programs work; and they likely have the food, staff, capacity
to produce the snacks, and the storage space. The school nutrition department could provide
snacks through the NSLP with little additional work.
• It would help the school nutrition department to further support learning and improve student
health and wellness.
• It would be a tremendous help to your program, which is willing to work with the school nutrition
department, to make the snack program operate effectively.
I
f the school nutrition director is unwilling to provide the snacks, then work with allies to encourage
him or her. Since the success of the snack program will depend upon the commitment of the director,
you may want to recruit those who have a positive working relationship with him or her to encourage
sponsorship and support of the snack program. Potential allies may include school principals,
cafeteria staff and school administrators.
I
f these efforts are unsuccessful, there is always the possibility of providing food yourself by
sponsoring the Child and Adult Care Food Program. Since the after-school program is then
responsible for operating the CACFP, you might consider joining other programs.
How do I ensure the snack program is a success?
Once the snack program is up and running, you want to ensure the program offers children a
nutritious snack they enjoy.
Develop a strong partnership with the school nutrition director. Since the school
nutrition department most likely is sponsoring the program, it is responsible for developing the
menus. However, you can impact the snacks that are served. In every relationship, communication
is the key to success. Start a dialogue with the director about the types of snacks the children enjoy.
Most school nutrition directors are interested in working with after-school programs to ensure the
children are receiving a nutritious snack they will eat, especially with the growing focus on child
health and wellness.
• Make suggestions to the director on how you can work together. You could
suggest developing a snack planning committee, which includes the school nutrition department,
students in the program, parents and after-school staff. Hold monthly or quarterly meetings with
your staff and the school nutrition staff to discuss how the snack program is running. Consider
allowing a substitution for snacks that are unpopular with the students.
Page 4 Healthy Snacks
5. Join your school district’s Wellness Policy Planning Committee. Since the first day of
the 2006–07 school year, all school districts that participated in the NSLP were required to develop
a wellness policy, which included guidelines for all foods available in the school. The development of
local school wellness policies must involve parents, students, school nutrition staff, the school board,
school administrators and the public. This is an opportunity for after-school programs to ensure a
positive policy is developed for snacks, suppers if they are served, nutrition education and physical
activity. The ReCharge! program and the healthy snacks you serve can support your district’s
wellness policies and practices. Additional information on school wellness policies is available at
www.ActionForHealthyKids.org, http://www.frac.org/pdf/wellness_guide2006.pdf and
www.fns.usda.gov/tn/Healthy/wellnesspolicy.html.
Recruit partners in the community. Because of the concern about rising rates of childhood
obesity, many communities have local groups or coalitions focused on improving children’s nutrition
and health. An important ally to consider in your efforts to ensure the quality of your school’s snacks
is the state’s Action for Healthy Kids Team. Active in all 50 states and the District of Columbia,
these teams take action to improve children’s health and well-being, often by focusing on improving
the quality of the food offered at schools.
a list of state teams and to contact leaders in your area, visit www.ActionForHealthyKids.org/
For
state.php.
Design your own menus within the USDA nutritional requirements. An after-school
program can choose to sponsor the CACFP independently. However, the after-school program
becomes responsible for administering documentation as well as developing the menus. Consider
these trade-offs when evaluating this option.
Even though any district participating in the NSLP can provide snacks, some school-based
after-school programs may choose not to participate in the NSLP. Schools usually make this
decision because few children in the program are eligible for free or reduced-price school
meals or because the school district does not want to administer the program. These programs
should still consider providing a nutritious snack using after-school program funds or doing
additional fundraising to cover the snack costs. The school nutrition department could vend
the snack, the after-school program could try to maximize dollars by purchasing the snack
at a local discount retailer, or if the after-school program serves low-income children, it may
be feasible to partner with a local food bank to provide the snack.
Healthy Snacks Page 5
6. Healthy After-school Snacks Additional Web-based Resources
Funding Resources:
• Food Research and Action Center (FRAC): a national anti-hunger organization that
provides technical assistance about the funding available through the federal nutrition programs
(www.frac.org)
• Afterschool.gov: a website maintained by the federal government that outlines federal
funding for after-school programs (www.afterschool.gov)
• Afterschool Alliance: a national organization dedicated to raising awareness of the
importance of after-school programs and advocating for quality, affordable programs for all
children (http://www.afterschoolalliance.org/fundingData.cfm)
• 21st Century Community Learning Center grants: one of the largest federal sources
for after-school programs (www.ed.gov/programs/21stcclc/index.html)
• The Finance Project: a nonprofit organization that provides technical assistance to after-school
programs for developing financial sustainability (www.financeprojectinfo.org/OST/)
Nutrition Program Resources:
• USDA’s Team Nutrition: an initiative to support child nutrition programs through training
and technical assistance for food service, nutrition education for children and their caregivers,
and school and community support for healthy eating and physical activity
(www.fns.usda.gov/tn/)
• FRAC Afterschool Guide: technical assistance and quick guide for the federal nutrition
programs from a national anti-hunger organization (www.frac.org/Afterschool_Guide.pdf)
Healthy Snack Resources:
• USDA: cycle snack menus for both traditional and limited kitchen
facilities (www.fns.usda.gov/cnd/menu/cyclemenu.htm)
• Nutrition Explorations: “Snack Smart” ideas for parents
(www.nutritionexplorations.org/parents/snack-smart.asp)
Page 6 Healthy Snacks