Naeyc Standard 4c Artifact Analysis

CS I a As a childcare provider I must ensure quality meals are served to children and that nutrition education is encouraged. I offer a variety of foods for our preschoolers and toddlers. Each meal has whole grain bread, a serving of vegetables, and a serving of fruit, with a meat or meat alternate, and milk is served with each meal. I believe that my menu meets all the requirement for a child’s nutritional needs according to the “National Standards for Child Nutrition Programs”

Nutrition Why is it important to educate children in about nutrition? The primary goal is to educate young children in the basic nutrition principles and to encourage them to eat a variety of foods (Marotz 2013, p.484). Marotz states that there is four principles of nutrition education: Food is needed for a healthy body, nutrients come from foods, a variety of foods must be eaten, and goods must be carefully handle so they are safe to eat (Marotz, 2013, p. 504). In the video “School Lunch in Japan- its Not Just About Eating!” we are able to see how they use these four principals at school to educate the children about nutrition. The examples are as followed:

Health Promotion Teaching Plan Anita Moore Jacksonville University School of Nursing June 17, 2012 Health Promotion Teaching Plan My emphasis in this assignment is to develop, implement, and assess a teaching plan concentrated on good nutrition and daily exercise for school age children. The early years are a critical time for founding good eating habits and attitude about food and exercise. Children who are obese are more likely to be obese as adults. This is a major public health risk to the wellbeing of children. Recent literature supports the positive effects of good nutrition on the brain development and mental health. Limited exercise in

A++PAPER;http://www.homeworkproviders.com/shop/ece-214-week-5-assignment/ ECE 214 WEEK 5 ASSIGNMENT As a teacher, you have the opportunity to share the knowledge you have gained in this course with your colleagues to support a collaborative approach to shared health, nutrition, and safety goals. For your Final Project, you will create a presentation for other educators in your center that is focused on the development of a program valuing health, nutrition, and safety.

The “Cooking Matter” program will be responsible for three interventions to help alleviate child hunger by recruiting college student participants. (See appendix J for group work VII on intervention development). The first intervention was “Read It before You Eat It!” this intervention will demonstrate the correct way to read nutrition and food labels. Each participant will examine the actual food packaging labels of different food items such as whole wheat pasta, regular pasta, bread, cheese, and

Our needs assessment was primarily accomplished through our meeting with Nurse Munsey, who gave us a general overview of the main nutrition concerns of the children at Crownover Middle School. A number of questions for Nurse Munsey that were directed at collecting information that we felt would be pertinent to the age group. No survey was sent out to the teachers. Instead, Nurse Munsey sent an email before our meeting to see what teachers would be interested in having us present. The following is a summary of what was found.

Nutritional Changes to U.S. School Meal Programs: An Overview of Economics, Benefits, and Processes and the Served Population Introduction The health and well-being of our nation's children is of paramount importance to the future of the United States as well as the individual futures of our nation's children. As such, one

Nutrition for Kids Nutrition is very important for everyone, but especially for kids. Nutrition is directly linked to all aspects of their growth and development. It is the base of their level of health as they grow into adults. “A child with the right balance of omega fatty acids in their daily diet has a much better chance at creating a more solid foundation for their brain activity and capabilities later on. Likewise, a child who practices a low fat and cholesterol diet on a daily basis significantly improves their chances of preventing a heart attack” (childrensheartcenter.org).

To touch on poor nutrition, research shows that almost one-third of U.S. children between the ages of four and nineteen eat fast food every day; this results in weight gain of approximately 6 extra pounds on a growing child each year (NACHRI, 2007). Fast food consumption has increased fivefold among children since 1970. Not only is fast food an issue, but when parents reward their children with sugary foods and/or use fruits and vegetables as a punishment, this may cause children’s views toward nutritious food to be negative. Some great educational tools that can be shared both in and out of the classroom are “The Food Guide Pyramid” and “My Plate.” Both show that appropriate number of serving of each food category. “My Plate” does a great job of even providing games, activity sheets, kid-friendly recipes, and physical activity tips to elementary aged children (My Plate, 2015). They also provide great resources for adults so parents and educators can practice what they preach and set good examples for children. Educating children on an what a healthy diet consists of and why it is important is probably the greatest preventative tool we can use to prevent obesity. As the famous saying goes, “knowledge is

Our nutrition services include interactive workshops for parents and kids on topics ranging from shopping healthy on a budget and cooking nutrition meals kids will eat to how to get kids off the couch and moving. We also partner with schools to redesign the school lunchroom environment and experience. We help school officials develop healthy menus for their students and strategically design the placement of available items for kids to encourage the selection of healthier items.

The artifact I uploaded to demonstrate my proficiency in Standard 6 is my final leadership project for the Supervision of Instruction course I completed at the end of August 2015. This project required me to identify an area in which I wanted to improve my professional practices as an

This qualitative study used interview techniques to better understand nutrition education within Head Start programs. Sadly, many of the kids in Headstart are overweight/obese; however, teachers have the opportunity to teach those students about nutrition and improve their present/future health. Barriers to such programs include lack of funding, training, and policies.

Sheet 3: Health, safety and hygiene For this assessor visit, you will need to carry out a snack or mealtime routine in your placement. You will need to talk to your placement supervisor about this. Do this at least a week ahead of your assessor visit. Purpose: This visit will focus

The lessons further tended to natural circumstances that the young may experience with loved ones to enable them to settle on healthy eating options in those settings. The task is to execute over a 6-month time period and incorporates a 3-month nutrition intervention. Experts will instruct 30 to hour long monthly lesson to each group. Moreover, researchers and after-school program staff will be on site week after week to survey lessons and give verbal fortifications to the youth. The main focus of the intervention will be on focusing on identifying and maintaining healthy dietary and physical activity options. Specifically, the main area of focus will be to promote physical activity, replacing fruits for candy, drinking water or juice for soda, choosing some higher fat foods instead of lower-fat foods, encourage them to have skim or 1% milk, choosing vegetables as a more healthful snack, and identify ways to stay in shape. The lessons will be centered around ordinary encounters that young experience and how to enhance dietary decisions. For instance, members will be taken to a fast-food eatery and will be taught how to settle on more energizing nourishment

Nutrition is important to understand because it is a significant contributor to the health and wellness of a human being. Nutrition can determine the weight of a person, the performance of organs and the body’s ability to prevent or accelerate certain diseases. Health and nutrition can be influenced