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COPYRIGHTED MATERIAL Nutrition and Healthy Eating Habits Minimal salt, sugar, or fats are added during cooking or when serving food. A variety of spices and herbs are used to flavor food and to introduce children to varied flavors. Fat or grease is removed or drained from meat during cooking. Skins are washed well and not removed from organic fruits and vegetables if they are edible, for example, on apples or potatoes (within food safety guidelines). Skins from nonorganic fruits and vegetables are removed to limit children’s exposures to pesticides and other toxins. Cream-based sauces or condiments are used minimally or not at all. Skin is removed from all poultry during cooking preparation. Pans, pots, bowls, and other food preparation supplies are washed between uses to remove oil, fat, or greasy residue and harmful bacteria. Only low-sodium stock or broth is used in cooking. Meal and Snack Service Purchasing and preparing foods that support children’s development are important, but all your efforts are useless if children don’t eat the food you serve. Make sure food is served in ways that are appetizing and appealing to children without compromising their nutritional value. Meal and Snack Service Goal: Meals and snacks of appropriate portion sizes are prepared and served to appeal to children, to make meals enjoyable experiences, and to make it possible for children to serve themselves to the best of their ability (family-style dining). Children are offered appropriate portions of foods and are assisted in controlling their own portion sizes. Child-sized dishes and utensils are used so children can manage portions and develop healthy eating habits. 15 COPYRIGHTED MATERIAL