Proper Nutritrition for children

Proper nutrition for early childhood education is important to the overall well being and development of children. This paper will focus on the importance of good nutrition and eating habits of children.
It is important for children to have good nutrition and develop good eating habits for growth and maintenance of health. Nutrition is the consumption and use of food substance by living organism. If children are unhealthy, the psychological process of their body will fail, leading to mental, physical and emotional problem. By eating nutrition foods and practicing good eating habits, children will have a healthy and comfortable life. The importance of children taking good nutrition and practicing good eating habits are for growth, repair and replacement and damaged cells, energy supply and for the maintenance of good health, such or preventing infections. (Robertson, 2007).
Teachers and adults should actively help children develop healthy and good eating habits. Children of any age group are not capable for planning a well-balanced diet each day. Teachers and adults can actively do a lot of things that will help school-aged children practice better nutritional habits. First, the teacher can explain what healthy, nutritious foods are and how they work so that children will be inclined to eat them. Teachers and parents help children develop good eating habits by role modeling and education. Children are strongly influenced by what they see and hear. Teachers should take time out to, on a regular basis, to go over the nutritional information food choices for children. Parents should practice eating healthy in front of their children. Parents should eat meals together as a family as often as possible. Parents should not keep much snack food around and make healthy food fun to eat. (Article Link: http://children.webmd.com/guide/kids-healthy-eating-habits) “Teachers can also send home a handout to parents of students who bring their own lunches to explain about the importance of food for learning and growth.” “This can include a list of foods that are discouraged for lunches, as well as suggestions for healthier alternatives.” (Robertson, 2007)
Nutritional needs are important in infants, toddlers and preschoolers, infants get their nutrition from breast milk, formula and a few solid foods. Toddlers and preschoolers grow at a much slower rate. Children should have a lot of fat intake before the age of 2, but after that age, they should have less fat intake. Toddlers and preschoolers eating habits are different. Toddlers wants to gain control, if she is forced to eat, she will feel her control is threatened. She may refuse to eat as a way back to take back some control. The preschooler wants to be competent. She must feel that she is capable of choosing and eating foods. It is important to allow children to choose their own healthy food choices, this will prevent overeating and under eating. A healthy child will not starve herself. A toddler needs no more than 16 ounces of milk or juice in a 16 oz cup. Preschoolers should eat from the following food groups, bread, cereals, rice, and pasta, vegetables, fruits, milk, yogurt, cheese, meat, poultry and fish. In order to develop good eating habits, involve your child in meal preparation (preschoolers). Include one of your child’s preferred foods. Offer a variety of colors and textures and keep portions to child size. Expect and tolerate child-like table manners.
Family members should plan these nutritious recipes with their preschoolers. The first recipe is Baked Spaghetti1 lb. lean Ground Beef10 oz. Whole Wheat Spaghetti2 C Mozzarella Cheese, shredded2 26 oz. jars of your favorite Spaghetti Sauce (make sure your sauce contains healthy ingredients and no sugars)Preheat your oven to 350 degrees and spray a 9 x 13 pan with cooking spray.In a large skillet over medium heat, brown the ground beef, drain and mix in your spaghetti sauce to the ground beef.Prepare your pasta according to the packaged directions and drain.Spoon one-third of your spaghetti sauce mixture into the bottom of your prepared pan and then mix the remaining spaghetti sauce mixture with the cooked spaghetti. Pour into the prepared pan and then top with the shredded cheese.Bake for 25-35 minutes until brown and bubbly. Let baked spaghetti rest for about 10-15 minutes before serving. Serve with a healthy salad and garlic bread (http://www.articlesbase.com/parenting-articles/the-nutritious-kitchen-healthy-recipes-for-kids-889037.html)
Total Carbohydrate
32.0 g

Dietary Fiber
3.8 g

Sugars
6.8 g
Protein
20.2 g


Vitamin A
15.9 %
Vitamin B-12
1.9 %
Vitamin B-6
10.0 %
Vitamin C
19.8 %
Vitamin D
0.0 %
.
CARROT RAISIN ROUNDS
The second recipe is 1 carrot, grated1/4 cup raisins1/4 cup walnuts2 tablespoons mayonnaise2 tablespoons plain yogurt1 teaspoon lemon juice4 slices raisin English muffins (could be toasted)Clean carrot and shred into small pieces. Mix all ingredients except bread. Spread on English muffin halves. Serve.( http://www.nncc.org/Nutrition/sac43_snacks.sac.html)
Strawberry Pop
2 cups hulled (stems removed)
and halved strawberries 1 cup
orange juice
4 7-oz paper cups
4 popsticks or plastic spoons
4 servings
1. Place fruit and juice in a
blender container or food
processor bowl. Whirl until
smooth.
2. Pour mixture into four 7-oz.
paper cups; place cups in
freezer until partially frozen.
3. Place pop sticks of plastic
Spoons in center of cups.
Freeze until firm.
Strawberry Pop
Strawberry Pop and ½
Slice toasted cinnamon bread (American School Food Service Association web site - www.asfsa.org)

References

Robertson, C. (2007). Safety, Nutrition, and Health in Early Education. Belmont, CA.
Retrieved October 4, 2009 from http://children.webmd.com/guide/kids-healthy-eating-habits)
Retrieved October 4, 2009 from ( http://www.nncc.org/Nutrition/sac43_snacks.sac.html