Health, Safety, And Nutrition For The Young Child 7th Edition Lynn R Marotz, Marie Z. Cross, Jeanettia M. Rush - Solutions

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What safety issues must teachers consider when conducting classroom food activities?
Why is it important to include nutrition education during children's early years?
Describe four ways that programs can involve families in children's nutrition education.
What criteria should be used for choosing appropriate nutrition education concepts for children?
Discuss the ways in which nutrition education experiences can promote children's development in other areas.
What fundamental principles should guide nutrition education activities conducted with children? As a Group:
What role do teachers play in developing and implementing nutrition education for children?
Describe how program directors, teachers, and families collectively contribute to children's nutrition education.
Explain how children typically form their food preferences.
Are you qualified to advise Marcus's mother on this issue?
How will you determine if the information available to you is accurate and reliable?
What resources are available to find the necessary information?
What information do you need to know before answering her questions?
How will these trends affect children in your care?
How might these trends influence children's ideas about nutritious food?
What effect(s) might these trends have on families' ideas about what children should be eating?
Do you perceive these trends to be positive or negative?
Did you know that if you eat a total of five fruits and vegetables every day, it can keep you from getting sick? Discuss.
Will you try it again?
Is there a food you tried today that you have never eaten before?
Do you know of any more?
What are the different ways of preparing the same food?
What are some of the different colors of fruits and vegetables?
What implications does that study have for planning nutrition education experiences?
Review the Issues to Consider from Chapter 19 on page
What additional lifestyle factors may contribute to obesity?
What types of foods or eating patterns should be stressed?
What nutrition education experiences and activities could you provide to promote children's healthy eating habits?
Describe the general safety principles that must be observed in planning children's nutrition education activities.
Describe four ways that nutrition education activities contribute to child development.
Explain the various roles that teachers play in children's nutrition education.
List four basic concepts important to nutrition education.
Identify the primary goal of nutrition education for young children.
Describe the audiences most likely to be sickened by food-borne illnesses and explain why they are at greater risk.
Set up a debate, with one side arguing on behalf of irradiation while the other side argues against this procedure.
Identify and describe the personal sanitation practices that would be important to review with a new cook.
Explain what the term HACCP refers to. Develop your own HACCP plan-from the time you purchase a pound of ground beef until it shows up as a hamburger on your plate.
Terry, a cook, has a cut on her hand. John, a cook, has just developed a sore throat and constant cough. Hanna, a cook, has been experiencing unexplained diarrhea for several days. What precautions should each of these cooks take? As a Group:
How could ground meat be safely thawed if there is not time to thaw it in the refrigerator?
Describe the care, uses, and handling of cutting boards necessary for safe food service.
List three means of keeping the food preparation area clean and germ-free.
What sanitation precautions should you observe when taking children on an outing to prevent this type of illness?
Are your food preparation and service methods safe?
Are your sanitation procedures adequate to prevent illnesses, such as E. coli, from spreading through water play?
Cite examples of food-borne illnesses.
Explain how to prevent contamination of food.
Describe methods of sanitizing food preparation areas and equipment. Identify proper dishwashing practices.
Describe proper ways to store food.
State aspects of personal hygiene that relate to food safety.
Evaluate and comment on the quality of the following snacks: cheese pizza and water oatmeal/raisin cookie and milk grape juice and pear slices fruit drink and graham crackers apricot jam and whole wheat toast
Discuss how you might handle the following mealtime behaviors: child refuses to eat any vegetables child eats only the macaroni and cheese on his plate and then asks for more child belches loudly to make the other children laugh child is too busy talking to finish eating by the time others are done
Discuss how environment affects children's eating behaviors. Identify steps that adults can take to create a positive eating atmosphere for children.
Outline three ways to control food costs when preparing food.
List two strategies that the menu planner can use to control food costs. As a Group:
What are two reasons for using fresh fruits and vegetables in season?
Name four sensory qualities that improve food's appeal.
Where can information relative to licensing requirements for nutrition and food services for young children be obtained?
State the appropriate serving size for a child three- to five-years-old for each of the following foods:a. milkb. dry cerealc. fruitd. vegetablee. bread
What food group would you highlight next? Why?
How should refusals be handled?
How can these vegetables be prepared and presented to increase their acceptance?
Suggest some unusual vegetables to prepare.
What is the "take home lesson" from this study for families and/or teachers?
Of what importance are the results of this study to menu planners?
Consider the practical implications of this study for families of children in child care.
What portion of your Pyramid do you have the greatest difficulty achieving?
How will you use the Pyramid to plan your diet?
What changes do you plan to make in your daily life/work based on the new Pyramid?
Do you think people will be more or less likely to use this new model?
What aspects of the new Pyramid do you personally find most useful?
Plan meals and snacks for toddlers, preschoolers, and school-aged children that meet their nutritional requirements. Outline a simple cost control plan.
Describe where information can be obtained regarding licensing requirements for food and nutrition services.
Identify the criteria for adequate menus for young children.
Go to the local supermarket and observe advertising techniques geared toward children's foods.a. What cereals are shelved at a child's eye level?b. What types of foods are displayed at the end of aisles?c. What food items are typically displayed at the checkout counter?d. What types of free food
Go to a fast-food restaurant featuring hamburgers and observe the following:a. How many toddlers and preschoolers are there?b. What are the children eating and drinking?c. What foods might have been ordered from the menu to provide a more nutritious, healthier meal?d. Ask the restaurant for
How/where might you locate an interpreter for assistance?
Where might you access materials to aid in Maria's care and communication with her family?
Where might you access information about foods and food preferences native to Maria's culture?
What steps can you take to learn more about her family's food preferences?
Why should you be concerned that Maria is not eating?
What similarities do you see between those foods and substances used to make infant formula?
Review the list of common foods causing allergic reactions.
Is the difference important in terms of meal planning?
How can you tell the difference between food allergies and food intolerances?
Name three health problems that are thought to be related to unhealthy eating habits acquired at an early age.
List two strategies that will enable the teacher to promote good eating habits.
Describe the possible consequences of overreliance on milk as a food for toddlers.
Estimate appropriate serving sizes of food for toddlers, preschoolers, and school-age children.
Outline three of the teacher's major responsibilities in feeding the toddler.
Discuss why reduced fat or skim milk should not be used in preparing an infant's formula feeding.
Discuss baby bottle tooth decay (BBDT) and feeding practices that will prevent this condition.
Describe several feeding practices that are considered to contribute to infant obesity.
Debate the advantages/disadvantages of breastfeeding versus formula feeding.
Discuss why it is important not to feed babies semi-solid foods before five to six months of age.
Why should caregivers hold and talk to an infant while he/she is being fed? As a Group:
Explain why unmodified cow's or goat's milk should not be given to an infant before one year of age.
Describe three social factors that make feeding time more enjoyable for an infant.
At approximately what age should each of these foods be introduced?
In what order should the following foods be introduced? pureed peas crisp toast pureed meat products pureed peaches iron-fortified cereal
Provide a rationale for why an infant's bottle should not be propped up during a feeding.

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Health, Safety, And Nutrition For The Young Child 7th Edition Lynn R Marotz, Marie Z. Cross, Jeanettia M. Rush - Solutions

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