| Edition |
Fifth edition. |
| Description |
xx, 406 pages : illustrations ; 23 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
1. Nutrition : what is it? -- Factors that influence food and nutrition intake -- Basic nutrients and uses in the body -- Carbohydrates -- Protein -- Fats -- Vitamins -- Minerals -- Water -- Vitamin and herbal supplements -- Alcohol -- Energy -- 2. Food for health -- Guidelines for food intake -- Nutrient standards -- Benefits and cautions of physical activity -- Frequently encountered food- and nutrition-related problems -- 3. The infant (birth to 12 months) -- Growth and physical development -- Maternal nutrition needs -- Infant feeding recommendations -- Promoting healthful eating behaviors -- Nutrition-related health concerns -- Exercise and physical fitness for infants -- Policies of the center -- 4. The toddler (1 to 3 years) -- Growth and development -- Recommended energy and nutrient needs -- Food needs -- Promoting healthful eating behaviors -- Nutrition-related health concerns -- Exercise and physical fitness -- Policies that promote nutrition and physical fitness -- Public health resources. |
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5. The preschooler (3 to 5 years) -- Weight and stature -- Child development skills -- Recommended energy and nutrient needs -- Food needs -- Promoting healthful eating behaviors -- Special concerns related to dietary intake -- Nutrition-related health concerns -- Exercise and physical fitness -- Policies of the center -- Public health resources -- 6. The 6- to 8-year-old -- Weight and stature -- Energy and nutrient needs -- Food needs -- Promoting healthful eating behaviors -- Nutrition-related health concerns -- Exercise and physical fitness -- 7. Center food service -- Food-service guidelines in child-care centers -- Other food programs affecting young children -- Foods for infants and young children -- Food service as a team effort -- Styles of food service -- Planning cycle menus -- Menu checklist -- Good management principles -- Food safety -- 8. Integrating food and nutrition concepts into the early childhood curriculum -- Programmatic approaches to learning -- Goals and objectives for nutrition education -- Teaching children to eat nourishing food -- The menu -- Objectives and nutrition education -- Recipes for nonreaders -- Cooking in the classroom -- 9. Parent involvement in nutrition education -- Why involve parents? -- Evaluation of parent involvement -- Recognition. |
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Appendixes -- I. Online diet analysis programs for consumers -- II. Daily values (DV) -- III. Dietary reference intakes (DRI) -- IV. Growth charts for birth to 36 months and children 2 to 20 years -- V. Diet assessment tools for infants and children -- VI. Special Supplemental Nutrition Program for Women, Infants, and Children (WIC Program) -- VII. Equipment and play materials for preschoolers -- VIII. Traditional food-based menu planning approach : meal pattern for lunches -- IX. Enhanced food-based menu planning approach : meal pattern for lunches -- X. Minimum calorie and nutrient levels for enhanced food-based and NuMenus -- XI. National school breakfast program, summer food service program for children, and special milk program -- XII. Checklist of foods and preparation methods for menu planning -- XIII. Center feeding chart -- XIV. Notes for parents of 3- to 18-month-old infants -- XV. Notes for parents of 18- to 24-month-old toddlers -- XVI. Sample agenda for preplanning, conducting, and evaluating a family workshop -- Glossary. |
| Subject |
Children -- Nutrition.
|
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Infants -- Nutrition.
|
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Day care centers -- Food service.
|
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Nursery schools -- Food service.
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Child Nutrition.
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Dietary Services.
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Infant Nutrition.
|
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Nutrition -- education.
|
| Added Author |
Rockwell, Robert E.
|
|
Mense, Cynthia Gurdian.
|
| ISBN |
013098485X |
|
9780130984852 |
|
