NR228 Nutrition

Nutritional Assessment in a Preschool Facility

Cultural Focus: Mixed

Ivory Stokes-Robinson

Abel Thomas

Rebecca Jose

Introduction

► This presentation seeks to highlight nutritional assessment for preschool-aged children between 2 and 5 years old attending a preschool located in a suburban environment.

► Facility has students in the following cultural groups

► Hispanic

► Caucasian

► African-American

► Asian

Current Menu

Current menu Analysis Breakfast

➢ Breakfast is the most important meal of the day. ➢ In this menu for breakfast we are starting kids off in the morning with

muffins this may not be the best idea due to the high amount of sugar levels, this will cause them to be very hyper and energetic for an hour or 2 then take them lose all their energy which will cause them to be very tired.

➢ substituting the current milk with a lower fat content milk would be a great idea to lower fat intake.

➢ preschoolers require about 2 cups of dairy according to myplate therefore adding another diary product like yogurt or cheese string would be healthy.

Current menu Analysis Lunch

➢ In the current school menu for lunch chicken nugget and rice are served with a side of broccoli and milk.

➢ According to myplate, when serving food to kids it is important that the plate is colorful and adding fruits are helpful therefore adding a whole fruit or a cup of fruit is healthy.

➢ Limiting processed foods is a great suggestion for young children because it will prevent many diseases and obesity so the replaced of chicken nuggets is necessary.

➢ Adding fat free milk or adding a fruit into the menu would also be options to make this healthier

Current menu Analysis

Snack

➢ Currently in the menu for snack time they are served both graham crackers and apple juice both of which contain sugar.

➢ Replacing the graham crackers with carrots and a dip or a small sandwich is one option to reduce the amount of sugar given in the current school menu

➢ Another option would be replacing the juice with an actual fruit and giving the children water which can help in hydration.

➢ Also adding fruits for snacks is healthy and have natural sugars in them and gives children many vitamins neccesary for them.

Current menu Analysis

Dinner

This school did not have a dinner menu therefore when making a dinner plan some things to remember and help ensure the meal plan will be healthy is to follow the MyPlate diagram and include all the items such as fruits, veggies, grains, proteins and diary. Make sure to also avoid too many sweet food-like juices and replace them with alternatives. Lastly when making it healthy make sure the kids enjoy what they are eating so they can build a good lifestyle of eating healthy foods.

Current Menu Analysis

Menu Items ►The current school menu is a typical school menu which has healthy food but also since the food is being made for many students and expenses are taken into consideration many items in this menu are unhealthy.

►Protein examples: chicken nuggets ►Fat examples: rice ►Carbohydrate examples: Muffins, graham crackers ►Vitamin and Mineral examples: oranges, broccoli

Balanced Diet ►No this menu is not healthy nor well balanced

Menu Comparison

Breakfast

► Low-fat milk is healthier than whole milk or 1 % milk due to the less fat content in it

► Cereal has less sugar than muffins, and one muffin contains more sugar than 4 oz of cereal

► Low-sugar yogurt parfait also has less sugar than muffins and less fat content than whole milk or 1 % milk as well

► 1 fruit such as an apple will provide healthy sugar along with the necessary vitamins and minerals

Menu Comparison Cont’d

Lunch

► Orange juice without any extra added sugars is healthy and delicious

► A sandwich fit for the food pyramid or MyPlate would have vegetables like lettuce and tomatoes, along with roast beef for protein, low-fat dairy cheese, and with whole grain bread

► 4 oz of steamed broccoli is a better option than chicken nuggets due to the fat content from the frying

► We took out the rice as well because there is no need for extra carbs

Menu Comparison Cont’d

Snack

► Cookies contain a lot of sugar so replacing them with half of a peanut butter sandwich is healthier

► Water is always a good option because we need it for our body to maintain hydration

Menu Comparison Cont’d Dinner

► Fat-free milk or water fulfills the dairy and fluids that are needed

► 2 oz of chicken fits the protein criteria

► 4 oz of spaghetti fit the carbs category

► 2 oz of vegetables like broccoli or green beans fit the vegetable intake

Menu Comparison Cont’d

► Our menu is ultimately better than the one provided at the facilities because of the healthier options that we have provided for these children

► Our foods contain less fat, sugar, and carbs and add more protein, vitamins, and minerals that are needed for growth and maintenance

► These foods provide the necessary nutritional support that all children need in order for them to meet the standards of their nutritional status

► These types of foods are needed for children to grow as they should and to not gain excess weight that they might become overweight or obese

Barriers ► Health of the population

► Socioeconomic challenges

► Available food choices

Barriers cont’d Available food choices

► Lack of quality food choices

► Sustainability of fresh foods

► Dealing with picky eaters.

Zoby and Friends (Department of Agriculture)

https://vimeo.com/6922805

Summary of nutritional needs by age

According to Myplate.gov at age 2 Children require 1000 calories per day.

● Calories are based on 30 -60 minutes of activity level

Boys Girls

Age 3 - Require 1000 - 1400 Calories per day Age 3 - Require 1000-1400 Calories per day

Age 4 - Require 1200-1600 Calories per day Age 4 Require 1200-1400 Calories per day

Age 5 - Require1200-1600 Calorie per day Age 5 Require 1200 - 1600 Calories per day

Summary

► Preschool aged children have nutritional needs based on activity levels

► This assignment illuminated a need to focus on dietary patterns that a non-teaching institutions may unknowingly have that can be improved to provide a more balanced diet.

► It also highlighted how available food choices may not be so available and how nutrition can impact health outcomes.

References ► Clark, M.P., Oakland, M.J., & Brotherson, M.J. (2018). Nutrition screening for toddlers and children. Children’s Health Care 27(4), 231-237. DOI:

10.6985-5324

► Image.https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.psaoc.org%2Ftricks-get-child-eat-better

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► Image.https://www.google.com/url?sa=i&url=http%3A%2F%2Fwww.cardiacwellnessinstitute.com%2Fheart-disease-treatment-prevention

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► Marchand, S. (2017). A community-based nutrition and physical activity intervention for children who are overweight or obese. Journal of Obesity 5(3),

10-20. DOI: 10.5465-8912

► Texas Deptartment of Agriculture. Retrieved from:https://squaremeals.org/programs/childandadultcarefoodprogram.aspx