Teaching children good nutrition habits at young age gives them a solid foundation to build on throughout their lives. Children who learn to enjoy snacks filled with fruits and vegetables instead of chips and candy sets them up for a healthy path into adulthood. “All teachers should have a basic knowledge of nutrition,” (Robertson, 2010, p. 214). Using that information will allow child care providers to set up menus that fall within healthy nutritional guidelines.
With infants, caregivers and parents are able to monitor everything they consume. At my daycare mothers are supported in their decision to breastfeed by offering them a place to come and nurse during the day or serving their expressed milk via bottles. At the same time, mothers who are not able to or choose not to breastfeed are never made to feel as though they are doing less than they could for their babies. “The growth and development of an infant is directly related to nutrition,” (Robertson, 2010, p. 295). When it comes time to introduce foods around the 4 to 6 month period, I find it easier to start with vegetables. By starting with them first, babies are getting used to the texture and the taste and not relying on the sweetness associated with the fruits. Not that fruit is a bad thing, it is just as nutritious but often sweeter and I have found that infants like the taste better and will reject the vegetables if they are not already accustomed to them.
Toddler hood is a wonderfully curious and moldable time in a child’s life. At this stage they are more apt to try new things if they are offered. This is the time to introduce vegetables like brussel sprouts and zucchini before they are old enough to reject them based solely on name value. At my daycare we try to experiment and encourage the children to eat foods that they might not be offered at home because mom and dad don’t like them. “Choose a variety of fruits and vegetables each day. In particular, select from all five vegetable subgroups, dark green, orange, legumes, starchy vegetables, and other vegetables,” (Robertson, 2010, p.217) At this age I also allow the children to play with their food if it makes for a more enjoyable meal. I have one little boy who loves black olives because he can put them on his fingers and pretend he has scary hands. This is a trade off because he then growls as he “eats his fingers”. I also have another child who loves to eat white trees (cauliflower) just because he thinks it’s neat that they are white. He’s also pretty excited when I make green trees (broccoli) for lunch too.
By the time a child becomes preschool age he should have a wide palette of food interest. This is a great time to begin “cooking” with them. I have never had a child reject a food that he helped prepare. They should have the fine motor skills to use a plastic (dull) knife to help cut up ingredients, and be able to help measure ingredients with help. Preschoolers are also really good at stirring everything together!
Milk is important for toddler and preschool age children. According to my food program guidelines we serve 2% for 1 year olds and 1% for children 2 and over. If a child does not immediately take to the taste, it is ok to occasionally put chocolate or strawberry syrup in as long as it is in moderation because in the end it is healthier than offering soda or sugar filled juice boxes. As is becoming more common some children are lactose intolerant. There are lots of milk alternatives such as lactose free milk, soy milk, and even almond milk. “Children ages 2 to 8 years should consume 2 cups per day,” (Robertson, 2010, p. 217).
Having a child who has been exposed to and enjoys all types of food can only be looked at as a win-win situation. Parents should take the time to find out what their children are eating at daycare so they can prepare it at home. They may be shocked to find out that even though they personally don’t like lima beans, their child adores them. A parent should never discourage a child from eating a (healthy) food simply because they are not fond of it. Parents should involve the children in preparing meals. Make it fun. Let the children pick the dinner menu once a week and go with it (as long as it is healthy). Make it silly, have breakfast for dinner or make a new family rule that only green food is served on Tuesday. Cooking with your children not only teaches them how to choose and prepare healthy foods, but also gives you an opportunity to spend quality time together as a family.
Below are three recipes that are nutritious, quick and most of all fun to make with your child:
Banana in a Blanket (fruitsandveggiesmorematters.org)
1 (6 inch) whole wheat tortilla
1Tablespoon reduced-fat smooth peanut butter
1 medium banana
1 tablespoon maple syrup or honey
1 tablespoon crunchy, nutty nugget cereal
Lay tortilla on a plate. Spread peanut butter evenly on the tortilla. Sprinkle cereal over peanut butter. Peel and place banana on the tortilla. Drizzle maple syrup or honey on top.
This is a great recipe to use when you need to add a little fun to your breakfast routine. The peanut butter is a great source of protein and should keep your child feeling full until lunch time. And it’s so easy you can let your preschooler make you breakfast for a change!
Fun in the Sun Banana Split (fruitsandveggiesmorematters.org)
¼ cup fat free vanilla ice cream (substitute non fat yogurt if you choose)
¼ medium banana
¼ cup canned crush pineapple, drained
¼ cup fresh strawberries
2 tablespoons sweetened whole grain cereal
½ teaspoon shredded coconut
To prevent the ice cream from melting, cut up all ingredients before removing ice cream from the freezer.
Split the banana slice in half, lengthwise. Scoop the ice cream into a bowl. Place the banana slices on opposite sides of the bowl. Place pineapple on top of the ice cream then add sliced strawberries. Sprinkle with cereal and then garnish with shredded coconut.
At only 160 calories, this is a great summer time treat to make (and enjoy) with your child. They won’t even miss the full fat ice cream because of all of the sweetness from the fruits and coconut.
Ants on a Log
1 Celery stalk
1 Tablespoon Peanut butter (crunchy or smooth)
Approx 7 raisins
Clean celery using a wet paper towel. Take peanut butter and spread evenly into the curve of the celery. Scatter raisins on top.
This old classic will never get boring. It’s fun to make, fun to talk about, and fun to eat. It is a healthy alternative to chips and dip.
Reference:
www.fruitsandveggiesmorematters.org
Robertson, Cathie. Safety, Nutrition and Health in Early Education. 4th edition. Wadsworth Pub Co, 2010. Print.
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