Food, Nutrition, and the Young Child

by Endres, Jeannette; Rockwell, Robert; Mense, Cynthia G

• ISBN13: 9780130984852
• ISBN10: 013098485X
• Edition: 5th
• Format: Paperback
• Copyright: 2003-12-09
• Publisher: Pearson

Summary

The only book of its kind on the market today, this practical, easy-to-read volume provides readers with a basic understanding of food and nutrition as it applies to the care of children from birth through age eight. Great attention is given to food and nutrition problems seen in young children, and strategies are provided for parents in fostering good eating habits.This book introduces the current Centers for Disease Control (CDC) growth charts for body mass index (BMI) for children over the age of two, as well as the latest Food Guide Pyramid for Young Children. Coverage encompasses basic nutrition principles, examines what to feed children and when, and explores ways to use the requisite daily eating ritual as a teaching/learning experience. Discussions include the latest American Academy of Pediatrics recommendations for television viewing and for daily activity. Hot topics include: the promotion of healthful eating behaviors, reflux and reflux disease, and the new standard allowing a wider acceptable fat range for each age group.Numerous appendices providing additional helpful material in an easy-to-use format, making this the perfect resource for educators, administrators, parents, food-service staffs and food-service planners.

Table of Contents

Nutrition: What Is It?	2	(42)
Factors that Influence Food and Nutrition Intake	3	(6)
Social	3	(1)
Economic	4	(1)
Cultural	5	(2)
Religion	7	(1)
Emotional	7	(2)
Basic Nutrients and Uses in the Body	9	(1)
Carbohydrates	10	(4)
Sources	11	(3)
Sugar and Disease	14	(1)
Protein	14	(2)
Sources	15	(1)
Fats	16	(6)
Cholesterol	19	(1)
Sources of Fat and Recommendations	20	(1)
Fat Substitutes	21	(1)
Vitamins	22	(5)
Fat-Soluble Vitamins	24	(1)
Water-Soluble Vitamins	25	(2)
Minerals	27	(5)
Water	32	(2)
Vitamin and Herbal Supplements	34	(2)
Alcohol	36	(1)
Energy	36	(4)
Are You Overweight?	37	(2)
Where Is Energy Stored?	39	(1)
Summary	40	(1)
Discussion Questions	41	(3)
Foods for Health	44	(32)
Guidelines for Food Intake	46	(7)
Dietary Guidelines for Americans	47	(1)
The Food Guide Pyramid	48	(2)
Healthy Eating Recommendations	50	(3)
Nutrient Standards	53	(5)
Food Labeling	53	(4)
Dietary Reference Intakes (DRI)	57	(1)
Benefits and Cautions of Physical Activity	58	(2)
Frequently Encountered Food-and Nutrition-Related Problems	60	(12)
Obesity	60	(5)
Diabetes	65	(2)
Iron Deficiency Anemia	67	(1)
Lead Poisoning	68	(1)
Human Immunodeficiency Virus (HIV)	69	(1)
Asthma	70	(1)
Food Allergies	71	(1)
Summary	72	(1)
Discussion Questions	73	(3)
The Infant (Birth to 12 Months)	76	(44)
Growth and Physical Development	77	(9)
Critical Periods of Development	78	(1)
Tools and Techniques for Health Assessment	78	(8)
Maternal Nutrition Needs	86	(5)
Preconception	86	(1)
Pregnancy	86	(1)
Lactation	87	(4)
Infant Feeding Recommendations	91	(9)
Breastfeeding and Human Milk	91	(5)
Breast Milk Substitutes	96	(2)
Infant Feeding Policy	98	(2)
Promoting Healthful Eating Behaviors	100	(8)
Solid Food	104	(4)
Nutrition-Related Health Concerns	108	(5)
Lack of Breastfeeding	108	(1)
Iron Deficiency	108	(1)
Lactose Intolerance	109	(1)
Food Reactions and Allergies	109	(1)
Gastrointestinal Tract Disturbances	110	(2)
Early Childhood Caries	112	(1)
Obesity	112	(1)
Colic	112	(1)
Exercise and Physical Fitness for Infants	113	(1)
Policies of the Center	114	(1)
Summary	114	(1)
Discussion Questions	115	(5)
The Toddler (1 to 3 Years)	120	(44)
Growth and Development	121	(9)
Health Assessment	122	(3)
Developmental Skills	125	(2)
Psychological and Social Characteristics	127	(3)
Recommended Energy and Nutrient Needs	130	(7)
Energy	131	(1)
Fat	131	(1)
Protein	131	(1)
Carbohydrates	132	(1)
Dietary Fiber	132	(1)
Calcium	133	(1)
Iron	133	(2)
Zinc	135	(1)
Fluoride	136	(1)
Vitamin A	136	(1)
Vitamin B6	136	(1)
Folate	136	(1)
Vitamin C	136	(1)
Supplementation	136	(1)
Food Needs	137	(7)
Grain Group	137	(3)
Fruit Group and Vegetable Group	140	(1)
Meat Group	141	(1)
Milk Group	142	(1)
Nutritional Contribution of Breast Milk	143	(1)
Promoting Healthful Eating Behaviors	144	(9)
Expanding Food Preferences	145	(1)
Parental Influence	146	(2)
Care Provider's Role	148	(1)
Self-Regulation	149	(1)
Serving Food to the Toddler	150	(2)
Commercial Toddler Foods	152	(1)
Nutrition-Related Health Concerns	153	(3)
Obesity	153	(1)
Anemia	154	(1)
Food Allergies	154	(1)
Lactose Intolerance	155	(1)
Early Childhood Caries	155	(1)
Cardiovascular Disease	156	(1)
Exercise and Physical Fitness	156	(2)
Policies That Promote Nutrition and Physical Fitness	158	(1)
Public Health Resources	158	(1)
Summary	159	(1)
Discussion Questions	159	(5)
The Preschooler (3 to 5 Years)	164	(38)
Weight and Stature	166	(4)
BMI Growth Charts	167	(3)
Skin Fat-Fold Measurements	170	(1)
Child Development Skills	170	(2)
Recommended Energy and Nutrient Needs	172	(4)
Energy	172	(1)
Fat	173	(1)
Protein	173	(1)
Calcium	174	(1)
Iron	174	(1)
Zinc	175	(1)
Vitamin C	175	(1)
Supplementation	176	(1)
Food Needs	176	(5)
Grain Group	178	(1)
Fruit Group and Vegetable Group	178	(1)
Milk Group	179	(1)
Meat Group	180	(1)
Promoting Healthful Eating Behaviors	181	(3)
Family Influence	182	(1)
Serving Food to Preschoolers	183	(1)
Special Concerns Related to Dietary Intake	184	(4)
Snack Foods	184	(1)
Fast Food	185	(1)
Sweeteners	185	(1)
Natural and Organic Foods	186	(1)
Food Additives	187	(1)
Nutrition-Related Health Concerns	188	(6)
Obesity	188	(3)
Vegetarian Diet	191	(2)
Diet and Hyperactivity	193	(1)
Exercise and Physical Fitness	194	(2)
Policies of the Center	196	(1)
Public Health Resources	197	(1)
Summary	197	(1)
Discussion Questions	198	(4)
The 6-to 8-Year-Old	202	(24)
Weight and Stature	203	(1)
Energy and Nutrient Needs	204	(2)
Energy	204	(1)
Fat	205	(1)
Calcium	206	(1)
Dietary Supplementation	206	(1)
Food Needs	206	(4)
Snacks	207	(3)
Promoting Healthful Eating Behaviors	210	(2)
What Influences Eating Patterns?	211	(1)
Nutrition-Related Health Concerns	212	(7)
Dental Health	213	(1)
Cardiovascular Diseases	214	(1)
Obesity	215	(3)
Eating Disorders	218	(1)
Exercise and Physical Fitness	219	(3)
Components of Fitness	220	(1)
Frequency of Physical Education Classes	220	(1)
Parents' Role	221	(1)
Summary	222	(1)
Discussion Questions	222	(4)
Center Food Service	226	(42)
Food-Service Guidelines in Child-Care Centers	228	(8)
Child and Adult Care Food Program	228	(2)
The National School Lunch Program (NSLP)	230	(4)
Resources for Child Nutrition Programs	234	(2)
Center Choice: CACFP or NSLP	236	(1)
Other Food Programs Affecting Young Children	236	(2)
Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)	236	(1)
Head Start	237	(1)
Foods for Infants and Young Children	238	(3)
Center-Prepared Infant Foods	238	(2)
Foods for Toddlers and Preschoolers	240	(1)
Coordinating Center and Home Food Intake	240	(1)
Food Service as a Team Effort	241	(4)
Food Service Supervisor's Contribution	242	(1)
Dietitian's Contribution	242	(1)
Teacher's Contribution	243	(1)
Parent's Contribution	244	(1)
Styles of Food Service	245	(1)
Planning Cycle Menus	246	(5)
Child Nutrition Labeling	247	(2)
Foods from Many Cultures	249	(2)
Menu Checklist	251	(1)
Good Management Principles	252	(1)
Ordering and Purchasing Food	252	(1)
Controlling Supplies	252	(1)
Preparing Food	253	(1)
Analyzing and Comparing Costs	253	(1)
Food Safety	253	(12)
Food-Borne Organisms	254	(2)
Methyl-Mercury	256	(1)
Keeping Food Safe	257	(1)
Personnel Sanitation	258	(1)
Food Handling	258	(2)
Resources for Food Safety	260	(4)
Use of Microwave Ovens	264	(1)
Teachers and Aides Preparing Food	265	(1)
Summary	265	(1)
Discussion Questions	266	(2)
Integrating Food and Nutrition Concepts into the Early Childhood Curriculum	268	(38)
Programmatic Approaches to Learning	269	(5)
Cognitive-Interactionist Approach	270	(2)
Other Approaches	272	(1)
Programmatic Insights	273	(1)
Goals and Objectives for Nutrition Education	274	(1)
Teaching Children to Eat Nourishing Food	275	(7)
Food Group Reference	275	(2)
Teaching a Nutrition Concept	277	(2)
Teaching About Nutrients	279	(3)
Strategies for Incorporating Nutrition Education	282	(1)
The Menu	282	(8)
Use of Food from the Menu	283	(4)
Developmental Areas	287	(3)
Objectives and Nutrition Education	290	(8)
Ten Steps	291	(2)
Lesson Plans for Preschoolers	293	(5)
Recipes for Nonreaders	298	(2)
Use of a Recipe for Nonreaders	298	(2)
Cooking in the Classroom	300	(2)
Summary	302	(1)
Discussion Questions	303	(3)
Parent Involvement in Nutrition Education	306	(87)
Why Involve Parents?	308	(11)
First Steps in Getting Parents Involved	309	(5)
Ways in Which to Use Parent Contributions	314	(5)
Evaluation of Parent Involvement	319	(2)
Recognition	321	(1)
Summary	321	(1)
Discussion Questions	322	(5)
Appendixes
I Online Diet Analysis Programs for Consumers	327	(2)
II Daily Values (DV)	329	(2)
III Dietary Reference Intakes (DRI)	331	(4)
IV Growth Charts for Birth to 36 Months and Children 2 to 20 Years	335	(16)
V Diet Assessment Tools for Infants and Children	351	(6)
VI Special Supplemental Nutrition Program for Women, Infants, and Children (WIC Program)	357	(2)
VII Equipment and Play Materials for Preschoolers	359	(4)
VIII Traditional Food-Based Menu Planning Approach---Meal Pattern for Lunches	363	(2)
IX Enhanced Food-Based Menu Planning Approach---Meal Pattern for Lunches	365	(2)
X Minimum Calorie and Nutrient Levels for Enhanced Food-Based and NuMenus	367	(2)
XI National School Breakfast Program, Summer Food Service Program for Children, and Special Milk Program	369	(4)
XII Checklist of Foods and Preparation Methods for Menu Planning	373	(6)
XIII Center Feeding Chart	379	(2)
XIV Notes for Parents of 3- to 18-Month-Old Infants	381	(2)
XV Notes for Parents of 18- to 24-Month-Old Toddlers	383	(2)
XVI Sample Agenda for Preplanning, Conducting, and Evaluating a Family Workshop	385	(8)
Glossary	393	(4)
Index	397

Excerpts

The purpose ofFood, Nutrition, and the Young Childis to provide an easy-to-read book about food and nutrition as it applies to the care of the child from birth through 8 years of age. It provides ways to integrate food and nutrition into the early childhood setting. FEATURES AND NEW TO THE FIFTH EDITION OFFOOD, NUTRITION, AND THE YOUNG CHILDThe book begins with basic nutrition principles in Chapter 1. Chapter 2 applies the principles of food and nutrition, and the food and nutrient standards and guidelines, to everyday life for the teacher.The book specifically addresses the child who is cared for in home day care, preschool, or full-day-care centers with emphasis on protecting the child's health by providing the tools to assure the teacher and parents that the child is growing and developing normally. The text addresses the role of the child-care facility in helping mothers achieve their goal of exclusive and/or long-term breastfeeding as well as contributing to establishing breastfeeding as a cultural norm.The text incorporates national standards and policies from renowned organizations such as the Centers for Disease Control and Prevention, the American Dietetic Association, the American Academy of Pediatrics, and the National Resource Center for Health and Safety in Child Care.Since the last edition there has been increasing evidence that our nation's children stand to be the heaviest generation. This text addresses promotion of healthful eating behaviors and physical activity patterns and identifies policies that contribute to wellness and prevent the secular trend toward obesity. We have incorporated the newest physical activity guidelines for infants and toddlers as well as young children.Benefits for professors and students include an easy-to-read text that covers the newest information for infants, toddlers, preschoolers, and young children on: what foods to provide; when to provide the foods; how to encourage a nutritious food intake; how to arrange the eating situation to facilitate learning activities; what food and nutrition problems are seen in each age group; and strategies for involving parents.Chapter 1 includes updated basic information on energy and nutrients. It introduces folic acid and neural tube defects and offers a cautionary note on use of herbal remedies. Helpful tools in this chapter include body mass index (BMI) calculations, dietary analysis programs, and physical activities to help teachers understand energy balance.Chapter 2 includes Web sites from which to access tools to assess food and nutrient intakes. It introduces the Activity Pyramid for children and Dietary Reference Intakes (DRI) for assessing nutrient intake. In addition, it provides information about the benefits and cautions of physical activity, and dietary implications of childhood disorders.Chapter 3 introduces the Centers for Disease Control and Prevention's new growth charts. It also updates breastfeeding information, including: Strategies for maintaining breast milk supply The role of the care provider in promoting breastfeeding Tool for assessing a mother's intention to breastfeed exclusively Care and handling of breast milk Identification of policies that promote and protect breastfeedingChapter 3 also provides the top ten bottle feeding practices to avoid and advice on how to read a baby like a book. It is in this chapter that an infant feeding policy is discussed. Expanded sections are included on the promotion of healthful feeding behaviors, on early childhood caries and the American Academy of Pediatric Dentistry Guidelines Child-Care Settings, and on reflux and reflux disease. This chapter also incorporates the National Resource Center for Health and Safety in Child Care's nutrition standards.Chapters 4, 5, and 6 provide updated information about eating patterns recommended for c