We don’t stop playing
because we grow old.
We grow old because we stop
playing.
A Day to Grow On
Objectives
Workshop participants will be able to:
Understand the childhood obesity problem
Identify the role of the childcare environment
and staff in promoting the development of health
behaviors, specifically eating a nutritious diet
and being physically active.
Learn examples, tools and techniques to use in
your facility that are practical, economical, easy
and fun.
Childhood Obesity



Nationally, 30.5% of 2-5 year old children are
overweight or obese.
33.5% of North Carolina children are
overweight or obese, placing it among the top
ten US states for childhood obesity.
Preschool Children who are overweight are
almost 5x more likely to be overweight as
adults.
Causes of Obesity

Lack of physical activity

Eating unhealthy foods
Super sized portions
Soft drink consumption
Too much TV, games, and computer time



Consequences of Obesity

Four of the ten leading causes of death are
related to obesity
Heart disease
 Stroke
 Diabetes
 Certain cancers


Psychological/Social
Low self esteem
 Depression
 Discrimination

What is the role of child care?



75% of North Carolina children aged 0-5 years
were enrolled at least part-time in child care
centers
Children receive between 50% and 75% of
their daily calories at the child care facility
Children learn healthy (or unhealthy) eating
habits at a very young age
YOU CAN MAKE A DIFFERENCE!
Focus on what is within your
control






Amount and quality of physical activity
Meals and snacks served daily
Feeding practices and environment
Screen time
Age-appropriate nutrition education
BE A GOOD ROLE MODEL
Modeling Healthy Behaviors






Participate in physical activities
Don’t drink soda in front of the children
Sit at the table and eat with the children
Try new foods along with the children
Serve healthy snacks at celebrations
Drink water when thirsty
Active Play







At least 60 minutes of daily unstructured play
time (free play)
Two or more adult-led structured activities/day
60-90 minutes of outdoor play
Limit sitting time
Physical activity can be spread throughout the
day in short 10-15 minute bouts
Include physical activity across the curriculum
Be sure that much of the play is vigorous
Vigorous Activity

Increases heart rate and makes the child
breathe hard enough so that he or she cannot
say more than a few words
Active Play and Inactive Time
Child Nutrition Label
CN labels
 Tell you the amount to serve to meet CACFP
requirements for the meat component and one
or more other components
 Are not required on single component items
such as ground turkey, un-breaded chicken, or
mixed fruits and vegetables.
Nutrition Label vs CN Label
Mini Corn Dogs – Whole
Grain
Feeding Practices






Make mealtime as stress free as possible
Encourage, but don’t force a child to try a bite
of food
Let the child decide when he/she is full
Discourage children from calling food “yucky”
or “gross”
Avoid using food to reward or comfort a child
Allow enough time for slow eaters
Advantages of using a Food
Delivery Service







Saves time and money spent on shopping and
driving
Latest products and CN labeled products
or can obtain product analysis information
Competitive pricing
Healthy menu planning personnel
Recipes
All food types available: frozen, canned, fresh
fruits and vegetables, milk
Paper products/supplies
*
Structured (Teacher-Led) Physical
Activities





Explain and review- so all children will
understand how to play
Teacher pep talk about participation after a
few minutes
Teacher participation in activity
Teacher encourages each child by name
Teacher praises each child by name
Sample Menu
CHILDREN'S MENU
( 1 - 12 YEARS)
Week Of:
LUNCH
BREAKFAST
REQUIRED COMPONE DATE:
CHILDREN'S
MEAL PATTERN
Milk
(Whole/1%/Fat
Free)
DATE:
DATE:
DATE:
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Milk
Milk
Milk
Milk
Milk
Cheerios
Whole wheat
blueberry muffin
Whole wheat minibagel
Oatmeal
Bananas
Pineapple
Blueberries
Whole Grain
Waffles
Mandarin
Oranges
Strawberries
Milk
(Whole/1%/Fat
Free)
Milk
Milk
Milk
Milk
Milk
Grains/Breads
Whole Grain
Penne Pasta
w/tomato sauce
Biscuit
Whole Wheat
Bread
Whole Wheat
Yeast Roll
Whole wheat
english muffin
Fruit/Vegetable
Italian Blend Mixed
Veggies
Green Peas &
Carrots
Unsweetened
Applesauce
Steamed Broccoli
Fruit/Vegetable
Pears
Grapes
Apple Wedges
Peaches
Mandarin
Oranges
Chicken Pot Pie
*
Ham & Cheese
Sandwich
Tuna salad
Cheese
Grains/Breads
Fruit/Vegetable or
100% Juice
Meat/Meat Alterna Turkey meatballs
PM SNACK
DATE:
*Must serve tw o of
the four
com ponents
Water
Carrot & Celery
Sticks
Water
Water
Milk
(Whole/1%/Fat
Free)
Grains/Breads
Fruit/Vegetable or
100% Juice
Meat/Meat Alternate
Milk
Pretzels
Pineapple
Goldfish Crackers Mini Rice Cakes
Cucumbers
Grape Juice
Peanut butter
Vanilla Wafers
Strawberries
Sliced Bananas
Yogurt
*
Structured (Teacher-Led) Physical
Activities





Explain and review- so all children will
understand how to play
Teacher pep talk about participation after a
few minutes
Teacher participation in activity
Teacher encourages each child by name
Teacher praises each child by name
Feeding Practices






Make mealtime as stress free as possible
Encourage, but don’t force a child to try a bite
of food
Let the child decide when he/she is full
Discourage children from calling food “yucky”
or “gross”
Avoid using food to reward or comfort a child
Allow enough time for slow eaters
Structured (Teacher-Led) Physical
Activities





Explain and review- so all children will
understand how to play
Teacher pep talk about participation after a
few minutes
Teacher participation in activity
Teacher encourages each child by name
Teacher praises each child by name
Percentage of Most Commonly Consumed Foods Among Children,
Age 2-5 years old (2004)
Percent of consumers
100%
80%
60%
40%
20%
0%
M ilk
Bread
Soft Drinks
Cereal
Juice
Cookies
French
Fries
Banana
Peanut
Butter
M acaroni
and Cheese
2-3 year-olds
91%
81%
72%
71%
47%
42%
32%
30%
28%
28%
4-5 year-olds
93%
86%
79%
72%
41%
46%
33%
25%
28%
19%
M cConahy, K.L., Smicklas-Wright, H., M itchell, D.C., and M .F. Picciano. (2004). ‘Portion Size of Common Foods Predicts Energy Intake
among Preschool-Aged Children.’ American Dietetic Association 104: 975-979.
Percentage of Increased Risk
Regular and Diet Soda Increase
Obesity Risk
Increased Risk of Adult Obesity, by Daily Soft
Drink Consumption, (2005)
100%
80%
60%
40%
20%
0%
1/2 can
26% 30% 33%
47%
55% 57%
37% 38%
1/2 to 1 can
1-2 cans
2+ cans
Regular Soda
Diet Soda
Daily Consumption
Source: Fow ler, S.P. 65th Annual Scientific Sessions, American Diabetes Association, San Diego,
June 10-14, 2005; Abstract 1058-P. Sharon P. Fow ler, MPH, University of Texas Health Science
Center School of Medicine, San Antonio.
Eat Smart
Guidelines for a Healthy Diet
Recommended daily values based on age*
2-3 Years
4-8 Years
9-13 Years
Calories
1,000 to 1,400
1,200 to 2,000
1,400 to 2,600
Protein
13 to 50 grams
30 to 90 grams
35 to 120 grams
Carbohydrates
113 to 163 grams
135 to 195 grams
158 to 260 grams
Total Fat
33 to 44 grams
33 to 47 grams
39 to 62 grams
Sodium
1,000 mg
1,200 mg
1,500 mg
Fiber
14 to 20 grams
17 to 28 grams
20 to 36 grams
Calcium
700 mg
1,000 mg
1,300 mg
Vitamin D
600 IU
600 IU
600 IU
* Ranges depend on children’s sex, as well as growth and activity
levels.
USDA Recipes

Portion sizes
*
Websites
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www.capefeartutoring.com
www.letsmove.gov
www.kidshealth.org
www.yummly.com
www.teamnutrition.usda.gov
www.healthykidshealthyfuture.org
A Day to Grow On: Breakfast




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Serve the appropriate milk type
Aim to reduce sugar
Switch to whole grains
Use more fresh fruits
Add protein
Which Milk is Healthiest?
Per 8 ounces
Whole
2%
1%
Skim
Fat (gm)
8
4.5
2.5
<0.5
Saturated fat
(gm)
5
3
1.5
0
150
120
100
80
Protein (gm)
8
8
8
8
Calcium (mg)
300
300
300
300
Vitamin D (iu)
100
100
100
100
Calories
Be a label reader: Breakfast
Whole wheat
blueberry
muffins
A Day to Grow On: Lunch / Dinner

Control sodium and fat
Less processed, more homemade
 Make vegetables without or with less salt and
butter
 Limit pre-fried foods



Switch to whole grains
Serve veggies raw or steamed
Be a Label Reader
Mini Corn Dogs – Whole Grain
Fully Cooked Fajita Seasoned Grilled
Chicken Breast Strips with Rib Meat
Be A Label Reader
Homemade
Dirty Rice
Pre-cooked ground
turkey
Black Beans
A Day to Grow On: Snack



Limit juice
Mini-meal not a treat
Tailor to other meals served that day
Be a Label reader
1 Cheese cracker
sandwich with
peanut butter (Nab)
1 cup 100%
apple juice
One 4” celery
stick
2 Tbs. Peanut
butter
Make a Difference

Set Goals





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You don’t have to do everything at once
Get the staff on board
Be patient, but monitor results
Positive reinforcement
Be a role model
Don’t give up!