Children in childcare centers need healthy meals for their health and well-being. This menu considers dietary requirements, avoids unhealthy foods, and introduces new foods. It also considers ethnocultural factors and addresses allergies and dietary differences.
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Running Head: HEALTH CARE HEALTH CARE AND NUTRITION NAME INSTITUTION TUTOR DATE
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5 HEALTH CARE AND NUTRITION Week #__3___ MondayTuesdayWednesdayThursdayFriday Morning snack Minestrone soup Apple Cheese Milk Whole grain cereal Peaches, canned Milk Egg Toast Bran muffin Apple Milk Salmon salad Tomato soup Carrot sticks Banana Milk Minestrone soup Toast Cheese Tomato slices Lunch Chicken salad Mushroom soup Apple Milk Leftover pork Fried vegetables Mixed bean salad Scone Carrot sticks Banana Milk Split pea soup Banana Milk Carrots Orange Cheese Crackers Nuts Afternoon snack Peaches, canned Yogurt Apple Milk Apple Homemade French fries Flakes Peaches, canned Milk Mixed bean salad Toast Banana Orange Cheese Crackers Nuts
6 HEALTH CARE AND NUTRITION Part 2 Meeting the dietary requirements for preschool pupils Children in childcare centers need are in dire need of healthy meals. It is important to note that in order to promote the children's health and well-being, balanced and healthy meals are critical in their lives(Farrell & Nicoteri, 2012). However, not all children are able to get daily nutritional meals at their homes; some come from poor families and therefore would depend on what is provided at the care centers. The foods that I avoided when preparing this menu include the following: Sweetened cereal Worst packaged snacks e.g. Austin cheese crackers with Cheddar Jack Cheese. This is because they contain a lot of calories Bob Evans Smiley faces potatoes. These potatoes are more packed and have more fat and high-calorie content("Health and safety survey results", 2010). Atlanta peanut butter and jelly All American fried chicken
7 HEALTH CARE AND NUTRITION Beef patty sandwich Boston Market's Kid's meatloaf with sweet potatoes. Most of these foods listed above either have a lot of fat or high-calorie content which are considered unhealthy for young children. The menu also considers the ethnocultural factors which arise due to the fact that the children are from the different cultural background(François, 2014). Cultural behaviors affect the perceptions of people about particular types of food. It is important to note that children should not be given a lot of calories although they need energy, which can be found in other food(Kruglyakova et al., 2018). A little calorie would be good for their health. Introduction of new foods The menu also introduces new food like Bran Muffin, minestrone soup, and salmon salad. These foods are preferred because they rich in proteins. As have been stated in this report, the use of proteins is recommended for young children because it facilitates growth. However, it would also be important to note that a little calorie would be necessary for energy since such children are involved in play and this consumes energy. The availability of these foods in the area prompted to include them in the menu. Allergies and dietary differences
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8 HEALTH CARE AND NUTRITION Food allergy is realized when the body of a child is observed as having an immune reaction to certain foods. Most allergies are realized when foods like milk, eggs, wheat, fish among others are used. Therefore, when subjecting children to any menu, it is also important to be ready with food allergy treatment plan and epinephrine injections just in case there is a severe allergic reaction. b References Farrell, M., & Nicoteri, J. (2012).Nutrition. Sudbury, MA: Jones and Bartlett Publishers. François, L. (2014). A Study of Grey Literature in the Field of Nutrition, Health and Food Safety Quantity, Irretrievability and Scientist’s Point of View. European Journal Of Nutrition & Food Safety,4(2), 157-176. doi: 10.9734/ejnfs/2014/8527 Health and safety survey results. (2010).Nutrition & Food Science,40(6).
9 HEALTH CARE AND NUTRITION doi: 10.1108/nfs.2010.01740fab.011 Kruglyakova, U., Bagryantseva, O., Evstratova, A., Malinkin, A., Gmoshinskii, I., & Khotimchenko, S. (2018). Separate quantitative determination of organic and non-organic arsenic in sea products.Health Risk Analysis, (2), 112-118. doi: 10.21668/health.risk/2018.2.13