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    ESSENTIAL STANDARD: Understand issues affecting development of 10% children. Understand nutrition issues that affect development of children. Use appealing variety of foods and food textures, flavors, colors, forms, and temperatures.

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    ESSENTIAL STANDARD: Understand issues affecting development of 10% children. Understand nutrition issues that affect development of children. Use appealing variety of foods and food textures, flavors, colors, forms, and temperatures.

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    © All Rights Reserved
    Unduh sebagai PDF, TXT atau baca online dari Scribd
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    18 tayangan2 halaman

    7 01notesweebly

    Diunggah oleh

    api-301332829
    ESSENTIAL STANDARD: Understand issues affecting development of 10% children. Understand nutrition issues that affect development of children. Use appealing variety of foods and food textures, flavors, colors, forms, and temperatures.

    Hak Cipta:

    © All Rights Reserved
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 2

    COURSE:

    EarlyChildhoodEducationII

    UNITC

    WorkingWithSpecial
    GroupsofChildrenand
    ChildCareIssues

    ESSENTIAL
    STANDARD:

    7.00

    B2

    Understandissuesaffectingdevelopmentof
    10% children.

    OBJECTIVE:

    7.01

    B2

    5%

    Understandnutritionissuesthataffect
    developmentofchildren.

    EssentialQuestions
    :
    Whatnutritionissuesaffectthedevelopmentofchildren?
    Howcanchildrensspecialnutritionalneedsandotherfoodrelatedissuesbemanaged?
    Howcanappropriatemenusforchildrenbeplannedandprovided?
    UNPACKEDCONTENT
    Balancednutritionforchildren
    Nutritionresources

    Reliabilityofsources
    MyPyramidforPreschoolers/MyPyramidforKids

    Needavarietyoffoodsfromfivefoodgroups
    Graingroup
    Vegetablegroup
    Fruitgroup
    Milkgroup
    Meatandbeansgroup
    Oilsnotafoodgroup,butneedsomeforgoodhealth
    Eachchildsage,gender,andphysicalactivitylevelareusedtodevelopindividual

    eatingplansanddeterminecaloriesneeded
    NCChildCareHandbook

    SuggestionsforEncouragingFavorableFoodAttitudes&GoodEatingHabits
    MealPatternsforChildreninChildCarePrograms
    MenuPlanningForm
    Specialnutritionalneedstypes,causesandeffects,preventionandtreatment
    Undernutritionandmalnutrition
    Overeatingandobesity
    Diabetes
    Foodallergies
    FoodRestrictionsForm
    Otherfoodrelatedissues
    Otherdietaryrestrictions

    Foodpreferences
    Appreciationformulticulturalfoods

    Special

    NutritionalNeeds Meaning
    1.undernutrition

    TypicalCauses

    TypicalResults

    Poverty
    Foodlikesand

    Noteating
    enoughfood
    tomaintaina
    healthybody
    andnormal
    activities

    Growthisslowedor

    Supportprogramsto

    stopped
    Nutrientdeficiencies
    leadto:
    Irritability
    Bowedlegs
    Sunkeneyes
    Teethdecay
    Fatigue

    dislikes
    Unbalanceddiet
    Poorfoodchoices
    Bodysinabilityto
    usenutrients

    Preventionand
    Treatment
    reducepoverty

    Useappealingvarietyof
    foodsandfoodtextures,
    flavors,colors,forms,
    andtemperatures
    Honorchildrens
    preferencesifpossible
    Teachhealthyfood
    choices

    2.malnutrition

    3.overeating

    4.obesity

    Longterm
    lackofproper
    nutrients

    Eatingmore
    thanbody
    needsto
    function

    Largesupplyoffood
    Trendtoward
    snacking

    Emotionalproblems
    Obesity
    Otherhealthproblems

    Scaleservingsizesto

    Changebehaviorsof

    childrensappetites

    Providesmallservings

    Overeating
    Poorfoodchoices
    Inheritedtendencyto

    Bodyismore
    than20%
    overweight

    Lackofselfesteem
    Poortreatmentbypeers
    Hypertension
    Diabetes
    Heartdisease
    Hardeningofthe
    arteries
    Overweightadults

    beoverweighta
    familydisorder
    Familystress
    Physicalinactivity

    parentsandchildren

    Helpwithfoodchoices
    Teachfoodslowinfat

    5.diabetes

    Bodydoes
    notproduce
    insulinandis
    unableto
    manageblood
    sugar

    Obesity

    Feelsickwhensugaris

    highorlow

    Varieddietwithfruits,
    vegetables,andgrains

    Minimizesaturatedfat

    andcalories
    Teachportioncontrol
    Provideexercise
    Buildselfesteem
    Servehealthy.lowfat
    foods

    andcholesterol

    Moderatesugars,salt
    Balancedfoodsand

    portionsizes

    Eatatregularintervals
    Askparentsfor
    personalizedmealplan
    6.foodallergy

    Bodyreacts
    negativelyto
    somefoods

    Wheat,soy,fish,
    peanuts,treenuts,
    shellfish,eggs,and
    milkcause90%of
    foodallergies

    Sniffles,pain,diarrhea,

    Providerestricteddiet
    Offersafesubstitutes
    Eliminatefoodand

    nausea,swelling,
    rashes,congestion
    Anaphylacticshock
    (canbefatal)

    smellsfromclassroom

    Obtaininformationfrom
    parents

    Readproductlabels

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