Food Guidelines and Safety Issues for Children

1 – 2 years old

• Provide simple finger foods.• Teach them how to wash hands before and after eating.• Avoid choking hazards.• Cut up foods in small pieces.• Serve foods that are easy to swallow.• Monitor that the child chews well.• Place small servings and start teaching how to handle

small spoons.• Introduce ne food one at a time.• Do not force the child to eat.

2 – 3 years old

• Continue with the introduction of new shape/new look.• Provide variety and follow the food pyramid servings.• Make mealtimes enjoyable.• Allow the child to eat at the table and observe proper

table manners.• No nuts or sticky food that can stick to the throat.• Avoid using food as a bribe.

3 – 5 years old

• Bring child in food shopping. Include his suggestions in meal planning but guide his/her selection using items in the food pyramid.

IMPORTANT POINTS

• Young children prefer simple, uncomplicated foods.• Children younger than 6 prefer mildly flavored foods.• Due to their small stomachs, they become hungry easily

and requires snacks.• Most children are visual learners. They imitate what they

see.

Nutrition for Children

(7 – 12 years old)

• Children need more nutritious foods in proportion to their weight than do adults because they are growing and developing bones, teeth, muscles and blood.

• They may be a t risk for malnutrition if they have:• Poor appetite for long durations• Accept a limited number of foods• Dilute their diets significantly with nutrient-poor foods

SIGNS OF GOOD NUTRITION IN MIDDLE CHILDHOOD

• Well developed body with normal weight for height• Firm and well-developed muscles• Good posture• Healthy skin, no lesions and dyspigmentation• Smooth and glossy hair• Clear eyes• Alert facial expression and good disposition• Sound sleep• Good digestion and elimination• Good appetite

NUTRITIONAL REQ’s FOR SCHOOL AGED CHILDREN

DAILY FOOD GUIDE FOR CHILDREN

FOOD GROUPS

RECOMMENDED AMOUNTS

4 – 6 years old 7 – 9 years old10 – 12 years

old

VEGETABLES Green, Leafy and Yellow 1/3 cup, cooked 1/3 cup, cooked 1/2 cup, cooked

Others 1/4 cup, cooked 1/2 cup, cooked 1/2 cup, cooked

FRUITS Vitamin C – rich ½ - 1 medium size or 1 slice of

a big fruit

1 medium size or 1 slice of a

big fruit

1 medium size or 1 slice of a

big fruit

Others ½ - 1 medium size or 1 slice of

a big fruit

1 medium size or 1 slice of a

big fruit

1 medium size or 1 slice of a

big fruit

FATS and OILS 6 teaspoons 6 teaspoons 6 teaspoons

SUGAR5 teaspoons 5 teaspoons 5 teaspoons

DAILY FOOD GUIDE FOR CHILDREN

FOOD GROUPS

RECOMMENDED AMOUNTS

4 – 6 years old 7 – 9 years old 10 – 12 years old

WATER and BEVERAGES 5 – 7 glasses 6- 8 glasses 6 – 8 glasses

RICE and ALTERNATIVES

Rice and Other

3 – 41/2 cups, cooked

4 – 5 cups, cooked

5 – 6 cups, cooked

1 serving = 1 cup rice, cooked, or 4 pcs. Pandesal (approx. 17 g each), or 4 slices of loaf bread (17g each), or 1 cup macaroni or spaghetti, cooked or 1 pack instant noodles, or 1 small sized root crop (180g).

MEAT and ALTERNATIVES

Fish/Meat/Poultry/Dried Beans/Nuts

1 1/3 servings 2 1/3 servings 3 servings

Egg ½ piece ½ piece ½ piece

1 serving of fish = 2 pcs (55 – 60g each), about 16 cm long1 serving of meat/poultry = 30g lean meat, cooked or ½ cup cooked dried beans, preferably taken at least 3 times/week.

DAILY FOOD GUIDE FOR CHILDREN

FOOD GROUPSRECOMMENDED AMOUNTS

4 – 6 years old 7 – 9 years old10 – 12 years

old

MILK Whole Milk 1 glass 1 glass 1 glass

1 glass = 240 ml (1 glass whole milk) is equivalent to 4 tablespoons powdered, whole milk or ½ cup evaporated milk diluted to 1 glass water

Common Nutritional

Problems among School Children

SKIPPING BREAKFAST

• Eating breakfast is often hindered by many barriers such as:• Time• Transportation• Physiology; and• Money

• INTERVENTION: • Plan breakfast the night before or provide packed breakfast.• Good school-feeding program (Low cost, acceptable,

sanitary and relaxed atmosphere)

MICRONUTRIENT MALNUTRITION

• Dietary inadequacies in minute amounts of key vitamins and minerals with devastating and widespread consequences on survival, intelligence, growth and development.

• INTERVENTION: • Dietary adjustment and increased intake of identified

vitamin/mineral inadequacy.

PARASITISM

• The presence of parasites interferes with Fe and Fat absorption as well as decreasing nitrogen and vitamin C retention.

• INTERVENTIONS:• Deworming and proper hygiene• Provision of nutrient dense foods post-deworming

DENTAL CARIES

• Caused by fermentable carbohydrates, bacteria and a susceptible tooth.

• INTERVENTION:• Provide low sucrose snacks• Desserts and sweets should be eaten infrequently and

incorporated into meals.• Encourage eating cheese, nuts, eggs and meats at the same

time as high sugar foods to prevent a decrease in plaque pH.• Chew sugarless gum after eating fermentable carbohydrtae

to control acidity.

The End