NAEYC Standard 4c: Using a broad repertoire of developmentally appropriate teaching/learning approaches.
This artifact MyPlate lesson plan was one of the lesson plans I created to use for my Advanced Observation and Participation in Early Childhood/Primary Settings. This lesson falls under the content area of health and safety. Using the newest form of the nutritional chart MyPlate for this lesson plan. This this lesson plan the students would develop an understanding of the basis for healthy eating by using the MyPlate, by sort foods into their respective groups on the plate.
This artifact falls under NAEYC Standard 4c because it relates to using a wide variety of appropriate teaching approaches to help children learn about proper nutrition.
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”
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.
Policies have a big importance in the setting and as practitioners we are required to adhere to these as they meet the needs of children and families. Healthy eating policy ensures children are getting all the nutrition their body needs; by having a nutritionally balanced menu children will be encouraged to try new things, this will ensure they are eating healthy at nursery if not at home as they have their five a day fruit and vegetables and plenty of water and milk. (Lewis, 2013)
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
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 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 administrator, and then implement a plan for improvement which involved communicating with staff, tracking growth, developing action steps, and identifying potential obstacles. The area I chose to focus on was student achievement, and my goal was to increase all students’ academic growth in literacy by improving teachers’ instructional practices through professional development, feedback, and collaboration. The feedback that I received from my professor reassured
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.
When children do not eat a healthy meal, their concentration and energy become more difficult to manage. The “Journal of School Health” issued a study in 2008 about the eating behaviors of approximately 5,000 school children. The research showed that children who ate more fruits and vegetables, accomplished higher grades on tests compared with children who consumed a high-fat, high-salt diet
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
Both the NAEYC and NACCP standards promote early childhood education and care programs health and safety guidelines for children, their families, and staff members. However, the NAEYC Accreditation for Health Standard also includes guidelines for children’s nutrition. The NAEYC and NACCP standards help directors create early childhood programs that aim to bring “do no harm” to all stakeholders. Both standards describe guidelines that promote and protect children from health hazards and infectious diseases. One major
Under 5’s: How healthy school dinners meet the nutritional requirements of the need for under 5’s.
Nowadays, more children in the United States are struggling with obesity. According to the State of Obesity (2012), “5 percent of 6-to-11-years-olds were severely obese” (para. 2). Since we discovered such information, we decided to follow big idea number ten which states, “Primary education (six to eight years) must be designed to meet the unique development of children this age” (Couchenour & Chrisman, 2011, p. 276). We created an advocacy action plan called Nutritionists and Healthy Lunches (N.H.L). In this action plan, we advocate that elementary schools should hire at least two nutritionists. The nutritionists would go into each classroom at least once a week for about twenty minutes. During these
Many Americans today still recognize the elementary-taught Food Pyramid to be the basic foundation for a healthy lifestyle. School children as early as the age of six years old are taught in health classes to follow the FDA approved guidelines consisting of high portions of animal product and grain consumption; despite the well known detrimental effects such a diet can lead to.
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
I was part of group of six formed to produce a presentation and resource teaching materials to colleagues. Our Group presentation was on “Healthy Eating in Child Development” and focused on establishing healthy-eating habits in early childhood development. This report is to critic and analyse our group presentation and the resource.