Margie Natera Project Coordinator Nemours Florida Prevention Initiative

LEARNING SESSION 2 Nemours ECE Network May 7, 2015 | 5:30 – 8:30 PM

Creating a Healthy Environment: Nutrition Education and Food & Beverage Practices

AGENDA

PART I: Helping You Achieve Best Practices for Healthy Eating PART II: Breastfeeding Support PART III: Site Presentations PART IV: Bringing It All Together

LEARNING OBJECTIVES

Recall nutrition education, food and beverage practices Compare and contrast nutrition labels and analyze preschool menus Describe ways to engage families in creating a healthier eating

environment Identify how you can promote and support breastfeeding practices Determine how to incorporate nutrition education into the classroom

environment

PART I Helping You Achieve

Best Practices for Healthy Eating

5

HABITS START EARLY

Less than one-third of children have 5 or more servings a day

Average youth is active less than 20 minutes a day

One-third of children under age 6 have a TV in the bedroom

90% of the brain is developed by age 5

VEGETABLES

Vary the veggies – Dark green, red, orange, purple

What counts as a serving? – 2 cups of raw dark leafy greens (for example, spinach,

romaine lettuce, collard greens) – ½ to 1 cup of other vegetables (for example, broccoli

carrots, tomato, peppers, winter squash, cucumbers, green beans, etc.)

Starchy Vegetables = Grains – Potato, corn, peas, most beans

FRUITS

Encourage eating the colors of the rainbow! – Fresh, frozen, canned (not in syrup)

What counts as a serving? – ½ cup sliced or chopped fruit – Small piece (tennis ball size) – ¼ cup dried fruit – ½ cup (4 ounces) 100% fruit juice Limit juice to 1 serving a day

DAIRY

Aim for 3 servings a day! What counts as a serving?

– 3/4 cup milk Choose fat-free (skim) or low-fat (1%)

– ¾ cup yogurt Choose fat-free or low-fat AND no-sugar-added or

light – 1 ½ ounces cheese (1 deli slice or a cheese stick) Choose reduced-fat or fat-free

GRAINS

Make at least half your grains whole: – Whole-wheat, whole-grain, oats, brown rice

What counts as a serving? – 1 slice bread – 1/2 cup cereal – 1/4 to 1/2 cup cooked rice, pasta, or starchy vegetables

PROTEIN

Choose them fresh and lean – Red meat, pork, poultry, fish, shellfish, eggs, nuts,

seeds, [beans, peas] What counts as a serving? (1 -3Tbsp)

– 1 ounce cooked beef, pork, poultry, or fish – 1 egg – ¼ cup nuts or 1-2 Tbsp nut butter – 4-5Tbsp cooked beans or peas

OTHER FATS & OILS

Liquid Fats / Oils – BEST: Canola, Olive, Peanut – GOOD: soft (tub or squeeze) margarine with no trans

fats, certain salad dressings, low-fat mayonnaise Solid Fats

– AVOID: Butter, stick margarine, shortening, milk fat, animal fat / lard

What counts as a serving? – ONE TEASPOON!

EMPTY CALORIES

Solid fats and added sugars – Cakes, cookies, pastries, donuts, ice cream, candy – Pizza, hot dogs, bacon, sausage, ribs – Sodas, energy drinks, sports drinks, fruit-flavored drinks

What counts as a serving? – None! – “Moderation”

WATER

Water helps restore water and sodium loss and regulates body temperature.

Color of your urine is a good indicator of hydration/dehydration – Optimal color should be pale yellow-colorless – And frequent urination

• Maintain hydration during exercise or workout drink water before and after activity.

UNDERSTANDING FOOD LABELS

COMPARING FOOD LABELS

Reduced Fat Milk 2% milk fat

Skim Milk/ Fat-free Milk 0 milk fat

TIPS FOR PICKY EATERS

Food Jags Trying new foods: 10-15 ‘No Thank You “ Bite Learning about foods- Food Activities

– BOOKS – GROW – TASTE – TOUCH

Adult Controls –What, When and Where Child controls- How Much and Whether

ENGAGING PARENTS

USDA RESOURCES

TIPS FOR PARENTS

Involve children in meal prep Make child pick what is served: choice of vegetable, fruit Everyone eat the same meal Engage in conversation at meals, make meal times

positive experience Do not eat in front of the TV Read labels – learn what is the healthier option Have a schedule for mealtimes- weekends Continue to offer healthy options at every meal

HEALTHY CELEBRATIONS

IDEAS FOR HEALTHY CELEBRATIONS

BIRTHDAYS – Line leader for the day – Special hat or crown – Selects book at reading time – Write birthday wishes (no food)

CELEBRATIONS – Paper food activity – Class supplies-

Stickers, glue, paper, books – Games

Indoor/outdoor Playground equipment

RESOURCES

Questions?

PART II Breastfeeding

Support

WHAT DO YOU KNOW ABOUT BREASTFEEDING?

Over 75% of women start out breastfeeding. T F

Feeding a baby formula instead of mother’s milk increases the chances that the baby will get sick. T F

If a child is not breastfed, he is more likely to get ear infections. T F

If a child is not breastfed, he is more likely to get diarrhea. T F

If a child is not breastfed, he is more likely to die of SIDS (Sudden Infant Death Syndrome). T F

If a child is not breastfed, she is more likely to become overweight. T F

Infant formula is missing many of the components in breast milk. T F

The longer a mother breastfeeds, the better it is for her health. T F

WHAT DO YOU KNOW ABOUT BREASTFEEDING?

Babies should never be given cereal in a bottle. T F

Human milk is not a hazardous substance. T F

Babies should breastfeed for at least one year. T F

Babies should be exclusively breastfed (no other foods or liquids) for about the first 6 months of life.

T F

No matter the mother’s diet, a mother’s milk is the best and healthiest food for her baby. T F

Babies should not be fed on a strict schedule. T F

Breast milk is reimbursed through the CACFP (child and adult care food program). T F

WHY DO MOMS NEED YOUR SUPPORT?

81% of moms desire to breastfeed

76% of moms start breastfeeding

60% of moms do not meet their breastfeeding goals

Returning to work is primary reason for ending breastfeeding

Shorter duration of breastfeeding if baby is in an early care and education environment

BENEFITS OF BREASTFEEDING

Breastfed babies are healthier – 63-77% lower risk of respiratory

infections – 23-50% lower risk of ear infections – 26-40% lower risk of asthma – 36% lower risk of SIDS – 30% lower risk of type 1 diabetes – 40% lower risk of type 2 diabetes – 24% less likely to become obese – 15-20% lower risk of leukemia

Breastfeeding mothers are healthier – Lower risk of type 2 diabetes, breast

and ovarian cancer, osteoporosis and rheumatoid arthritis

– Increased weight loss

BREAST MILK CAN SAVE CACFP PROGRAMS MONEY

Breast milk is part of the CACFP meal pattern – It’s reimbursable for infants if fed

by a care provider – It’s free! No equipment to

purchase – Cost-effective for families – For children over 12 months,

breast milk may be substituted for cow’s milk

CULTURAL VIEWS OF BREASTFEEDING

Different cultures look at breastfeeding as a natural choice for feeding

Many countries have banned the practice of giving free or subsidized formula to new mothers

Accepting and understanding cultural differences allows staff to become culturally sensitive to those parents and families who decide to breastfeed

Some cultures discourage breastfeeding because it ‘spoils’ babies and/or discourages babies from sleeping through the night

SUPPORT FOR BREASTFEEDING FAMILIES

Breastfeeding is more than a lifestyle choice, it’s a public health issue

Respect all families, regardless of their infant feeding decisions

ECE providers play a unique role in supporting breastfeeding

ECE environment can reduce a mother’s anxiety by welcoming breastfeeding families

BECOME BREASTFEEDING FRIENDLY

Provide trained staff on the proper handling of human milk and feeding of breastfed infants

Have policies in place that align with national best practices for breastfeeding

Provide a welcoming environment for moms to pump or nurse infants

Develop feeding plans for each family

PART III

Site Presentations

Asbury Early Learning Center Helping Parents Understand

the Link Between Healthy Food and a Positive

Preschool Experience

Alison McAleenan Child Care Director

Let parents know what the expectations are

Include in registration and orientation handouts

Supply Parents with the information they need,

to make healthy choices

Give them specific ideas of what to pack

Encourage Creativity

Healthy Lunches

Toddlers Eating Healthy, Too!

Send Gentle Reminders

Don’t make parents feel bad Encourage them to keep trying to find healthy foods to offer their child Let parents know if their child seems interested in what another child brings for lunch

Our lunch “report card”

Questions?

Tia Masek Community Relations Coordinator

Winter Park Day Nursery

Mission: To provide a secure nurturing educational environment that is affordable

and supports family diversity.

WPDN Food Program

Shirley Shankle

WPDN Food Program

WPDN Food Program

Breakfast

WPDN Food Program

Lunch

WPDN Food Program

Snack

WPDN Food Program

Family Style Dinning

Other Ways We Help

Food Pantry

Other Ways We Help

Questions?

Cheney Elementary School, VPK

Incorporating nutrition

education in all areas of the school day

Heidi Butterfield, VPK Teacher Cheney Elementary School Heidi.Butterfield@ocps.net

Using the Growing a Healthy Rainbow Lesson Plan

A rainbow of food

Bigger rainbow that fits the magnets

Sorting/patterning food manipulative

More Resources

Pack a healthy lunch activity

Game Cubes with Sometimes & Anytime foods

Alternative apple craft

Enhancing the Growing a Healthy Rainbow Resources

Apple/bean sensory bin

Apple additions

Feed the hungry caterpillar:

anytime foods

Growing a Healthy Rainbow Resources

Vegetable printing

Food sorting/Read around the room

Introducing sometimes/anytime

foods

Enhancing the Growing a Healthy Rainbow Resources

Stone soup

Tops and Bottoms

The Enormous Turnip

More Healthy Additions

Humpty Dumpty Stem Part 1

Humpty Dumpty Stem Part 2

Bringing it All Together

CREATING HEALTHY ENVIRONMENTS

Eating Environment – Create a positive eating environment and model healthy choices and eating

habits – Celebrate in a healthy way – Provide family-style dining

Breastfeeding Environment – Increase support of breastfeeding and accommodate the needs of

breastfeeding mothers and infants

Teaching/Activity Environment – Build nutrition education in to the existing curriculum/lesson plans

Home Environment – Engage parents to adopt healthy habits that are taught in the classroom

HEALTHY EATING ENVIRONMENT

Have books, posters and toys that remind children of healthy foods

Teach about eating and enjoying healthy foods

Sit, eat and engage with children during meals

Eat the same food and drinks the children are eating

Talk about trying and enjoying new foods

Eat only healthy foods and drinks in front of children

HEALTHY EATING ENVIRONMENT

Family Style Dining – Enjoy each other at meal

time – Offer healthy choices – Offer age-appropriate portion

sizes and serving utensils – Respond to hunger and

feeding cues so children learn to recognize them

– Role model at meal time

BREASTFEEDING ENVIRONMENT

Provide Breastfeeding Support – Support breastfeeding moms with access

to a private space to feed or pump – Encourage and support the feeding of

expressed breast milk – Gently introduce solid foods, around 6

months of age – Provide resources and references for

families

TEACHING ENVIRONMENT

Literacy – Use books on healthy foods and model

healthy eating habits

Math – Count fruits and vegetables, sort foods

by color or shape

Science – Explore healthy food through senses

Art – Have children use their imagination and

draw pictures

Get to know families Communicate nutrition policies

to families Provide written menus and ask

for feedback Work together on feeding plan

for each child Accommodate vegetarian,

vegan, religious and cultural diets

Provide nutrition education for families

Partner with families Encourage families to serve a

variety of foods when they send lunches from home

Guide parents by sharing lists of foods that present a variety of whole grains, fruits, vegetables, lean protein and low fat dairy

Use the MyPlate to help families categorize foods and prepare lunches

HOME ENVIRONMENT

NEXT STEPS AND ANNOUNCEMENTS

Learning Session 3: Physical Activity & Screen Time – Register to present your accomplishments

Host a Learning Session Opportunities for in-services and/or family engagement Wellness Policy Evaluations WPHF: Mini-grant opportunity & garden workshop

WE ARE ON FACEBOOK!

Questions & Discussion