Healthy Food and Nutrition

Running Head: Week 4 Application                                                                                      1

Week 4 Application

Section 4: Healthy food and Nutrition

Andrea Tubbs-Lampkin

December 28, 2014

Walden University EDUC 1005

Instructor Roberta Marshall

Week 4 Application                                                                                                                     2

Summarize why good nutrition and eating habits are so important to children in each age group. Cite evidence from Chapter 6 in your text and/or other resources to support your claims.

             Good nutrition and eating habits are so important to children in each age group for various reasons. One reason is children with good nutrition and eating habits will have a successful growth, good teeth, strong bones/muscles, energy and lower their chances of having any health problems as youth. Children with poor nutrition and eating habits eat processed foods, sweets, fast foods and junk food. This behavior can cause them to be obese, have dental problems, high blood pressure and diabetes.

          According to Safety, Nutrition and Health in Early Education, children without the necessary minerals and vitamins are susceptible to rickets, fatigue, night blindness, anemia and dermatitis (Robertson, 2013). It is important for children to have good nutrition and eating habits to support their immune system, developmental growth strong bones/muscles and health teeth.

 Refer to Chapter 8 in your course text and explain why adults should actively help children develop healthy eating habits and at least two ways this can be accomplished.

          It is important for adults to actively help children develop healthy eating habits, because it effects their developmental growth, health and weight. Parents should model good eating habits for their children because they are watching what we eat. Parents can develop healthy eating habits by eating healthy foods and trying new foods. According to Safety, Nutrition and Health in Early Education, adults are responsible for controlling what food comes in the house and how it is prepared to children (Robertson, 2013 p. 305).

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Parents should always make it a priority to let their children see them purchase, prepare and eat healthy meals, so that it becomes a habit for them. 

  Provide three nutritious recipes that family members can prepare with preschoolers and explain the nutritional value of each. (To locate recipes, look through the various suggested Web sites or do research as needed.) Offer strategies and suggestions to make cooking together an enjoyable learning experience for children

          Parents can make eating health fun for children. Going grocery shopping together can be a great experience for them. Children can pick out healthy nutritious foods they like and parents can teach them how to read labels on items to see the nutritional information.  Parents can have the children help them when preparing and cooking meals by giving them different task.

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1. Stir fry fajita chicken

Prep time: 30 minutes

What you need:

·         3 cups brown rice, cooked

·         2 tablespoons canola oil

·         ½ cup diced onion

·         1 pound of cooked chicken strips

·         1 pound squash, diced

·         ½ cup red pepper, diced

·         8 ounces frozen corn

·         4 ounces canned diced green chili pepper

·         4 ounces canned diced tomato (with juice)

·         ½ teaspoon black pepper

·         ½ teaspoon cumin

·         ½ teaspoon garlic powder

Equipment and supplies:

·         Knife

·         Cutting board

·         Measuring cups/spoons

·         Skillet

·         Oven/stove

What to do:

1.      Prepare rice in advance.

2.      Add oil to skillet and heat on stovetop. Add onions to skillet and sauté until softened and translucent (you can kind of see through them).

3.      Add chicken and squash to onions.

4.      Stir-fry mixture until squash is barely tender.

5.      Add red pepper, corn, green chili, tomato, and spices.

6.      Mix and stir until well combined. Do not boil.

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7.      Reduce heat and let mixture simmer 2-3 additional minutes. Don't overcook or you'll have stew, not a stir-fry!

8.      Serve each portion over ½ cup rice.

How much does this recipe make?
Six servings

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2. Grilled veggie pita

Prep time: 5 minutes

What you need:

·         ½ cup low-fat cream cheese or any other low-fat spreadable cheese

·         1 teaspoon chives, chopped

·         1 teaspoon parsley

·         3-4 cups leftover grilled veggies (we like carrots, eggplant, and zucchini)

·         4 whole-wheat pitas

Equipment and supplies

·         Food processor

·         Butter knife (for spreading)

What to do:

1.      With an adult's help, place cream cheese and herbs into a food processor.

2.      Pulse until herbs are evenly distributed throughout cheese.

3.      Spread 1-2 tablespoons of herbed cream cheese onto the inside of each pita.

4.      Stuff each pita evenly with grilled veggies.

How much does this recipe make?

·         Serves 4

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3. Blue berry oatmeal squares

Prep and cook time: 25 minutes

What you need:

·         1½ cups quick oats

·         ½ cup whole-wheat flour

·         ½ teaspoon baking soda

·         ½ teaspoon salt

·         1 teaspoon cinnamon

·         ½ cup fresh or frozen blueberries

·         1 egg

·         1 cup skim milk

·         3 tablespoons apple sauce

·         ¼ cup brown sugar

Equipment and supplies:

·         Large mixing bowl

·         8x8-inch baking pan

·         Measuring cups and spoons

What to do:

1.      Preheat oven to 350° F.

2.      Coat baking pan with cooking spray.

3.      Place all of the ingredients into a large bowl and mix until just combined.

4.      Pour into prepared pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.

5.      Allow to cool for 5 minutes and cut into squares.

How much does this recipe make?
9 squares

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References

Kids Health.org. (n.d). Recipes and cooking. Accessed on December 24, 2014 from

             http://kidshealth.org/kid/recipes/

Robertson, C. (2013). Safety, nutrition, and health in early education (5th ed.). Belmont, CA: Wadsworth/Cengage Learning.