ECE-1151: Health Care & Nutrition - Menu Planning for Young Children

This report presents a menu plan designed to meet the nutritional needs of preschool children in childcare centers. It addresses the importance of balanced meals for promoting health and well-being, especially for children who may not receive adequate nutrition at home. The menu avoids foods high in fat and calories, considering ethnocultural factors and introducing new, protein-rich foods like bran muffins, minestrone soup, and salmon salad. The report also discusses the importance of being aware of potential food allergies and having a treatment plan in place. The selection of foods is influenced by their availability and nutritional value, aiming to provide energy while avoiding unhealthy options like sweetened cereals and fried foods.

Running Head: HEALTH CARE
HEALTH CARE AND NUTRITION
NAME
INSTITUTION
TUTOR
DATE

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HEALTH CARE AND NUTRITION
ECE-1151 Menu Planning
Week #___1__
Monday Tuesday Wednesday Thursday Friday
Morning
snack Bread toast
Milk
Orange
Whole grain
cereal
Peaches,
canned
Milk
Egg
Toast
Bran muffin
Apple
Milk
Whole
Grain
Peanut
Butter
Grapefruit
Whole grain
cereal
Toast
Banana
Milk

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HEALTH CARE AND NUTRITION
Milk
Lunch
Minestrone
soup
Apple
Cheese
Milk
Leftover
pork
Fried
vegetables
Mixed bean
salad
Scone
Carrot sticks
Banana
Milk
Salmon
salad
Tomato
soup
Carrot sticks
Banana
Milk
Minestrone
soup
Toast
Cheese
Tomato
slices
Afternoon
snack
Peaches,
canned
Yogurt
Apple
Milk
Apple
Homemade
French fries
Flakes
Peaches,
canned
Milk
Mixed bean
salad
Toast
Banana
Orange
Cheese
Crackers
Nuts
Week #___2__
Monday Tuesday Wednesday Thursday Friday
Morning Flakes Oatmeal Hard- Bannock

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HEALTH CARE AND NUTRITION
snack
Pancake
Syrup
Banana
Milk
Banana
Grapefruit
Milk
Banana
Milk
Bannock
cooked egg
Apple
Milk
Peanut
butter
Orange
Milk
Lunch
Toast salad
Apple
Milk
Bannock
Chicken
salad
Mushroom
soup
Apple
Milk
Grilled
chicken
Milk
Carrots
Split pea
soup
Banana
Milk
Carrots
Grilled
cheese
Bread
Pears,
canned
Afternoon
snack
Banana
bread
Pears,
canned
Milk
Bran muffin
Carrots
Milk
Orange
Oatmeal
cookies
Banana
bread
Pears,
canned
Bran flakes
Dried
apricots
Milk
Nuts

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HEALTH CARE AND NUTRITION
Week #__3___
Monday Tuesday Wednesday Thursday Friday
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

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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

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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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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).

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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