Don’t Give Kids a Tummy Ache!

Is it the flu or a food borne illness? How does food become unsafe? How do we protect the children we care for from food borne illnesses? Find answers while learning the basics of preventing food borne illnesses as you play “Fight Bac” bingo.

Participants will be able to:

  • Classify individuals at high or normal risk for food-borne illnesses.
  • Differentiate non-hazardous and potentially hazardous foods.
  • Identify the food handling errors that cause food to become unsafe.
  • Compare current food preparation practices in their childcare organization to the four basic sanitary practices (clean, separate, cook and chill).
  • Formulate goals to carry out sanitary practices to protect children from food borne illnesses.
  • Analyze cleaning, cooking, separating and chilling food statements as to whether they are true or false in keeping foods safe.
Who Leads, Who follows: Feeding and Physical Activity Division of Responsibility in Childcare

Feeding and physical activity in child care settings can easily become ‘control issues’ between children and the providers. What is the responsibility of the provider related to what, when, where, and whether a child eats? What is the responsibility of the provider related to what, when, where and whether a child is physically active?

Participants will be able to:

  • Acquire knowledge and understanding of Ellyn Satter’s “Division of Responsibility” for feeding and physical activity as a base for interacting with children in child care.
  • Cite two reasons for the importance of children establishing the ability to self-regulate their eating habits and physical activity.
  • Analyze methods which support a child being responsible for food choices and physical activity.
  • Design a list of strategies to introduce new foods to child care children.
  • Design a plan to incorporate daily physical activity where children are sedentary no longer than 60 minutes at a time excluding nap time.
Color Me Healthy - Food Colors and Health

Preschooler’s rejection of fruits/vegetables is common. This program shares the health benefits of fruit/vegetable color groups and 10 fun activities to increase recognition and acceptance of fruits/vegetables.

Participants will be able to:

  • Recognize the need for increased fruit/vegetable consumption.
  • Distinguish the health benefits of the various colors of fruits and vegetables.
  • Classify unfamiliar exotic fruits/vegetables into color groups
  • Set goals that predict how they will increase the color variety of fruits and vegetables they serve to the children in their care.
  • Conduct curriculum activities with fellow training participants.
  • Set goals that predict how they will incorporate the activities into the care they provide for children.

Healthy in a Hurry: Nutrition for Infants and Preschool Children

Processed foods are commonly used and consumed because of their convenience. Healthy in a Hurry demonstrates appropriate infant and child nutrition focusing on MyPlate. Quick and easy snacks and menu planning are discussed, demonstrated, and sampled.

Participants will be able to:

  • Identify food groups in MyPlate and classify various food items appropriately.
  • Identify appropriate portion sizes for children of various ages and predict portion sizes utilizing estimation methods using everyday objects.
  • Describe meal planning principles and design a meal plan for their child care setting.
  • Describe snack planning principles and prepare a snack that includes children in the snack preparation.  
  • Describe the USDA’s Child and Adult Care Food Program (CACFP) and determine their program’s eligibility.


Just a Bite—Managing Food Allergies in Child Care

The incidence of food allergies is on the rise, increasing the chances that childcare providers will have a child with food allergies under their care.  What are the most common food allergens? What are the current laws/regulations pertaining to the food labeling of potential food allergens? Learn the signs and symptoms of food allergies and common food allergens for children.  Practice altering menus to avoid food allergens and reading labels to identify food allergens.

Participants will be able to:

  • Identify incidence/severity of food allergies.
  • Identify at the 8 most common food allergens.
  • Recognize food allergens on food labels.
  • Recognize and respond to food allergy symptoms.
  • Understand day-to-day management/tips for preventing and managing food allergy reactions in the childcare setting.
  • Demonstrate appropriate administration of epinephrine pen.
  • Provide a safe environment and care for children with food allergies.
  • Evaluate food labels and menus for food allergens and substitute foods that are nutritionally equivalent.
Spend Smart and Eat Smart in the Childcare Business

Good nutrition does not have to be expensive. Childcare providers will learn strategies to save money on their food expenses while incorporating new ideas into menu planning and food shopping.

Participants will be able to:

  • Classify food items according to nutrient density.
  • Evaluate food costs relative to nutrient density.
  • Identify three strategies to stretch their food dollar while improving nutrient density.
  • Set goals that predict how they will apply money saving strategies in their childcare organization.
  • Transfer money saving strategies knowledge to parents.               
Actions Speak Louder Than Words

Infants, toddlers, preschool, and school age children “learn” nutrition, physical activity and other health behaviors by observing and imitating adults. Childcare providers will experience ‘less than ideal’ role modeling, will hear and see parents’ opinions of role modeling, and will develop an action plan to foster more positive role modeling to help children engage in more health promoting behaviors and practices.

Participants will be able to:

  • Formulate  a list of health-related behaviors caregivers have the opportunity to role model for children.
  • Differentiate desirable and undesirable modeling of identified health-related behaviors.
  • Paraphrase parents’ expectations of health-related behavior role modeling by caregivers.
  • Set two personal goals and formulate a plan for role modeling positive nutrition-related behaviors.
  • Set two personal goals and formulate a plan for role modeling positive physical activity-related behaviors.
  • Describe the positive impact of role modeling on the caregiver/child relationship.
Linking Literacy with Food: Read, Learn, Eat!

Early reading and language development helps kids be "school ready" and greatly increases their chance for academic success. A great way to introduce literacy is to link reading to food! This class will share well-loved children's books and food related activities to use with children. Learn new ways to connect with children as we explore literacy strategies to use with great books including: Bread and Jam for Frances, Growing Vegetable Soup, Pancakes, Pancakes, No More Germs Please, Everyone Brings Noodles, Apples, Apples, Apples, and Everyone Cooks Rice.

Participants will be able to:

  • Cite current status of reading proficiency among preschool and school age children.
  • Recognize end of third grade reading proficiency as a marker of overall educational development potential.
  • Achieve Environmental Rating Scale excellent ranking 7.2 for using meals/snacks to encourage learning.
  • Identify 7 skills to incorporate when reading to children.
  • Distinguish reading to children which models integrating learning opportunities from that which does not.
  • Create learning objectives with sample children’s books.
  • Design taste testing opportunities and strategies to introduce new foods to children with sample children’s books.
MyPlate in My Childcare: Four Easy Steps

Research suggests the groundwork for lifelong dietary habits may be laid down during the preschool years. The Dietary Guidelines for Americans and MyPlate provide recommendations that can be implemented in the childcare setting. Learn four specific MyPlate recommendations you can implement in your childcare setting.

Participants will be able to:

  • Identify key points from the Dietary Guidelines for Americans/MyPlate and use them as a resource for planning childcare center menus and snacks.
  • Recognize the need and benefits for decreasing sodium, fat, and sugar consumption.
  • Demonstrate how to use the Nutrition Facts panel to identify lower sodium and sugar products while grocery shopping.
  • Describe ways to decrease sodium, fat, and sugar while increasing whole grains in cooking/baking.
  • Recognize different types of dry beans/legumes and describe food preparation techniques for dry beans.
  • Revise menus to incorporate foods lower in sodium, fat, and sugar and higher in whole grains, dry beans and seafood in the childcare setting.
  • Recommend taste testing opportunities to incorporate in the childcare setting.
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