Arguably, optimal nutrition in children is greatly dependent on health diets. In essence, implantation of health diets within menu in early children care centers reduces the risks of under-eating and over-eating and the related health problems such as low weight and obesity respectively. This paper aims at providing a roster and monthly calendar for meals and snacks in Bright Future early learning centre and policies that guide the care givers in integrating families towards meeting the diverse nutrition needs of children.
Roster
In an effort to address the need of the children as indicated in the parents’ letters, the roster for the two snacks and lunch contains varieties of foods that meet the aforementioned considerations. Particularly, the menu considers gluten-free foods such as unflavored beverages while canned juiced and wheat-containing products such as wheat bread will be exempted. Also with regards to cultural considerations, pork-related meals such as BBQ pork will not be served. The menu will also consider the vegetarian concerns by including vegetable alternative for those affected. Moreover, the menu will have alternative to nuts due to the reported sensitivity in parent’s letters and in general the menu will be diversified to suit the children’s preferences. As per the CACFP (Child and Adult Care Food Program) guidelines, each of the snacks will contain one food from two of the vegetables, fruits, meat/meat alternates, grain/breads and fluid milk food groups respectively. Therefore, each snack will have two foods in total. On the other hand, lunch will have one food from various food categories including meat/meat alternates, vegetables or fruits, vegetables, grains/bread and fluid milk. Therefore lunch will have five different food varieties as per the aforementioned groups respectively. Using cycle menus, the food calendar will have several repeated meals within the month.
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| Monday | Tuesday | Wednesday | Thursday | Friday | Themes/Questions | |
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Week 1 |
Snack 1: strawberries Bread roll Lunch: Vegetable lasagna Black beans Orange edges Whole grain corn muffin Unflavored Milk Snack 2: Sliced cucumbers Yoghurt dip |
Snack 1: whole grain snack chips Low-fat yoghurt Lunch: Black bean, Whole-grain tortilla, Fresh pear Mexican rice, Unflavored milk Snack 2: Whole grain corn muffin Cherry tomatoes |
Snack 1: 100% cranapple juice Whole grain tortilla chips Lunch: Fish nuggets, Fruity dipping source, Diced peaches Mexican rice Unflavored milk Snack 2: Tuna salad Graham crackers |
Snack 1: Whole grain corn bread Sliced peaches Lunch: Beef chili Tossed salad Cantaloupe Cubes Roasted potatoes Unflavored ilk Snack 2: Hot dog Low-fat yoghurt |
Snack 1: Whole grain bread sticks Tomato sauce Lunch: Lentils Celery sticks Apple slices Whole grain bread Unflavored milk Snack 2: Saltine crackers Apple wedges |
Theme: Healthy Diets Hurley, Yousafzai, & Lopez-Boo (2016) indicate that poor nutrition contributes to the loss of developmental and academic potential of children. In this case, questions are important since they provide an opportunity for teaching the children and their caregivers the importance of providing optimal nutrition through healthy diets. Question 1: What foods do you think make you healthy? Why? Question 2: If you went on a trip to another planet such as mars and were told to bring with you three foods only, what could you bring? Why? Question 3: If you were a super power, what new food would you create? |
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Week 2 |
Snack 1: Whole grain tortilla chips Apple edges Lunch: Tuna salad Bread Orange wedges Mixed vegetables Milk Snack 2: Banana bread salsa |
Snack 1: Hot dog Low-fat yoghurt Lunch: Lentils Celery sticks Apple slices Whole grain bread Unflavored milk Snack 2: 100% cranapple juice Crackers Oatmeal cookie |
Snack 1: Whole grain biscuits Strawberries Lunch: Chicken parmesan corn muffin Tatar Tots Fruit cocktail Milk Snack 2: Celery sticks Tuna salad |
Snack 1: Orange juice Saltine crackers Lunch: Toasted cheese sandwich Steamed corn Sliced peaches Whole grain breadstick Milk Snack 2: Biscuits strawberries |
Snack 1: Whole grain bread sticks and Tomato sauce Lunch: Meatless chili peaches Sweet potatoes Bread roll Milk Snack 2: Whole grain corn muffin Cherry tomatoes |
Theme: Physical Activity Physical activity is vitally important for the children’s health. In addition to reducing the risk of developing health conditions such as type 2 diabetes, heart diseases, obesity, and hypertension, physical activity enhances motor and cognitive development which ultimately determines academic performance (Gao, Chen, Sun,Wen & Xiang, 2018). Therefore integration of physical activities in early childhood programs is essential since it promotes holistic development in children including improvement of self-esteem, confidence and social skills. Question 1: Do you like to play indoors or outdoors? why? Question 2: What’s your favorite outdoor game? Why? Question 3: What do you like to do best when you are indoors? Why? |
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Week 3 |
Snack 1: Whole grain bagel chips Pineapple Lunch: Lean-meatballs Pinto beans Mixed vegetables Whole grain gluten-free pasta Milk Snack 2: Whole grain crackles strawberries |
Snack 1: Whole grain corn muffin Cherry tomatoes Lunch: Tuna salad Carrot sticks Fruit cocktail Toasted garlic bread Milk Snack 2: Apple sauce |
Snack 1: Bread roll Mango juice Lunch: Pinto beans Vegetable salad Shredded red cabbage Whole grain bun Milk Snack 2: Whole grain corn muffin Cherry tomatoes |
Snack 1: Whole grain biscuits Strawberries Lunch Vegetable lasagna Black beans Orange edges Whole grain corn muffin Unflavored Milk Snack 2: Baked apples Hot dog |
Snack 1: Whole grain bread sticks Tomato sauce Lunch: Lentils Celery sticks Apple slices Whole grain bread Unflavored milk Snack 2: Whole grain crackles strawberries |
Theme: Hand Washing Hand washing is an important theme in nutritional education. Proper hand-washing techniques aim at promoting health and controlling infections. Therefore, information on proper hand washing for children in their early stages is necessary for promoting heath which is a prerequisite for better education and optimization of the quality of life. Question 1: why do you wash your hands? Question 2: When do you wash you hands? Question 3: How should you wash your hands? |
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Week 4 |
Snack 1: Whole grain bargel chips Pineapple Lunch: Tuna salad Apple slices Whole grain tortilla chips Unflavored milk Snack 2: Low-fat yogurt strawberries |
Snack 1: Whole grain biscuits Strawberries Lunch: peas Baked potatoes Spinach Whole Grain bread stick Unflavored milk Snack 2: Whole grain pancakes cantaloupe |
Snack 1: Low-fat yogurt plums Lunch: Lentils Celery sticks Apple slices Whole grain bread Unflavored milk Snack 2: Whole grain flatbread Orange wedges |
Snack 1: Whole grain bread rolls Pears Lunch: Vegetable lasagna Black beans Orange edges Whole grain corn muffin Unflavored Milk Snack 2: Sliced cucumbers Yoghurt dip |
Snack 1: Whole grain toast Honeydew melon Lunch: Pinto beans Corn pudding tomatoes whole grain corn muffin milk Snack 2: Whole grain English muffins peaches |
Theme: Gardening Gardening is a theme that aligns with nutritional education during early childhood. The process gives children a chance to learn where foods come from. Arguably, gardening promotes engaged learning and allows children to be active. Besides, introduces the concept of garden to children allows them to build on the previous class theories and experiences form the environment. Consequently, gardening is a means of exploration and fosters the development of children’s relationship with nature Question 1: Where do foods come from? Question 2: Would you like to have a garden? Why? Question 3: if you were to given a chance to choose between vegetable and fruit and fruit garden, which one would it be? Why? |
Policies
Although food will be prepared within the early childhood centre, food from outside will only be accepted if it meets the set requirements. In this case, the food families which bring food from outside should be aware of potential allergies to various ingredients. Besides, the food will only be allowed if the it meets the nutritional standards that were presented in the menu, which emphasis that lunch should constitute a vegetable, grain/bread, meat/meat alternative fruit and milk while the snacks should have two of the aforementioned alternatives. Besides, since early care centers have a role in promoting dental health, the foods that are brought in from outside should not contain sugars that exceeds the recommended value.
Children who refuse to eat will be monitored temporarily as the care giver; care givers will engage the children in an enticing mealtime environment to enhance their eating habits. Besides, the feeding principles for children who refuse to eat include minimizing distraction such as television, toys and noise, feeding the children at intervals of about 3-4 hours to maximize appetite, legitimizing meal time duration and care giver should maintain a pleasant neutral attitude through the eating times and never becoming angry anxious or excited (Yang, 2017). However, if the eating problems persist for a long time care givers will have to seek professional advice to rule out the possibility of feeding disorders which require which in most cases require treatment.
Parents will be allowed to bring birthday treats to their children. However in keeping with the provision of surviving inclusive nutritious snacks and meals, parents should bring birthday treats that aligns with centre’s food of choice.
With regards to addressing the types of modification and requests that are acceptable for menu modification, the parent or guardian should state the reason for the menu modification. If allergies to certain foods are suspected, care givers should advice families to engage healthcare professionals in providing certainty. Thereafter, appropriate modification and menu modification should be considered in order to provide complementary foods that would meet the needs of the children such as those diagnosed with food allergies.
Conclusion
Early childhood development is a crucial stage that requires that necessitates integrated care approach. Childcare care centers play a vital role in maximizing the full potential of children. Based on the provisions of child care programs, care givers serve meals and snacks that meet respective nutritional guidelines. However, food substitutions must be made available to eligible children such as those with disabilities or allergies when supported by physician statement. All in all, menus are that meet the nutritional standards are pre requisites for effective growth and development in children.
References
Gao, Z., Chen, S., Sun, H., Wen, X., & Xiang, P. (2018). Physical Activity in Children’s Health and Cognition. BioMed research international , 2018 .
Hurley, K. M., Yousafzai, A. K., & Lopez-Boo, F. (2016). Early child development and nutrition: a review of the benefits and challenges of implementing integrated interventions. Advances in nutrition , 7 (2), 357-363.
Yang, H. R. (2017). How to approach feeding difficulties in young children. Korean journal of pediatrics , 60 (12), 379.
