Tuesday, October 11, 2011

Physical Fitness

The lack of physical activity in children can lead to coronary artery disease, obesity, poor muscle development, poor coordination, and low self esteem ("Children and Physical Activity," 2002). Through physical activity children improve their motor skills, cognitive development, and social skills ("Skills Developed Through Play," n.d.).  The mastery of these skills reduces a child’s chance for poor growth development, stress, and the inability to get along with their peers.

Children that do not engage in healthy fitness activities are at risk of being obese. Childhood obesity has both physical and psychological effects. Obesity in a child can bring about the same health threats as in an adult. Those that suffer from obesity are at risk of  high cholesterol, hypertension, type 2 diabetes, and sleep apnea ("Effects of Childhood Obesity," n.d.). The psychological effects of obesity are discrimination, low self-esteem, feelings of isolation, and suffer the effects from the teasing of their peers.

Educators and childcare providers can help in the development of healthy fitness habits. Providers should incorporate daily fitness activities as well as education lesson that allow for movement into the daily schedules of the children in their care.”Geomotion” is a program that incorporates movement with learning ("Geomotion," n.d.). The program takes daily lessons and adds motion to them.  It provides a non-competitive environment that allows all children to enjoy the lesson at hand. If the funds are not available to purchase the materials provided with “Geomotion” one can create their own motion lessons. The use of laminated colored squares, music, and a simple dance routine provides for both movement and learning. This type of lesson helps children develop gross motor skills. A field trip to a strawberry farm is an educational opportunity on how strawberries are grown, the equipment used to harvest, and the nutritional benefits. The picking of the strawberries helps with the development of fine motor skills ("Strawberry Activities for Preschool Fine Motor Fitness," n.d.).  The picking of the strawberries helps increase the hand muscles. When strawberries are not in season the same development of fine motor skills can be by purchasing grapes from the local market and having the children help remove the grapes from the vine.

Inspirational quotes on children and nutrition: “Children are one third of our population and all of our future”.  ~Select Panel for the Promotion of Child Health, 1981. 
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” -Thomas Edison

Learning positive fitness habits as a child can pave the way to healthy fitness habits as an adult. When educators and providers model healthy fitness habits children take the model actions home and incorporate them into the home environment (Schilling & McOmber, May, 2006). Creating an environment that allows for movement with learning today will have an impact in the future of both children and adults. Together we can create a healthy environment for future generations to come.


References

Tuesday, October 4, 2011

Healthy Food and Nutrition

Healthy foods and nutrition lead to healthy bodies. If a child does not receive a well balanced diet they are in danger of being malnourished. Childcare providers and parents need to be actively involved in providing good eating habits in children. Children that are allowed to be involved in the preparation of the meals are more likely to eat what they helped create.

Providing children with foods that follow the nutritional guidelines can reduce their risk of illness and learning difficulties.  Childcare providers as well as parents should be educated in nutritional guidelines. Proper nutrition in early childhood is necessary for children to maintain their health and growth (Robertson, 2010).  One needs to be educated on the proper food intakes at different age groups. The dietary intake for preschoolers is different from a school aged child (Robertson, 2010). The dietary intake of a preschooler includes a component for energy balance in order to measure that the child is getting the proper nutrition for their growth, development, and disease prevention (Robertson, 2010, p. 231).

Our bodies are designed for us to feel hunger.  Hunger is a sign that our bodies need food.  The problem lies when that feeling of hunger is not satisfied.  Children that experience long term hunger suffer from malnutrition. Malnutrition does not only occur with the lack of food, but also appears with a diet that does not contain adequate amounts of nutrients, vitamins, and minerals ("Hunger and Malnutrition," n.d.). Children that come from low income families are at the greatest risk of malnutrition (Robertson, 2010).  A child that is malnourished suffers from fatigue, low immune system, poor growth, underweight, dry skin, fragile bones, tooth decay, and problems with learning (Robertson, 2010).

Providers should role model good eating habits to both the child and their parents.  This can be accomplished by providing a variety of foods, creating visual appeal, education, and nutritional guidelines (Robertson, 2010).  In order in instill good eating habits in children, at meal time they should have the right to choose what appeals to them. This allows the child to express their independence, and a sense of control. Forcing children to eat items they do not like or making them eat when they are not hungry can cause poor eating habits in adulthood (Robertson, 2010).  Eating meals with children allows the provider and their parents to model good eating habits, sharing of events, and visual of others eating things that they might not normally choose.
Children love to create and meal preparation is great time for that opportunity. Cooking with your children is not only the opportunity to create a meal, but a great time for sharing. The following are three recipes that are fun to make with your child and the nutritional value for each.

Blueberry Muffins ("Blueberry Muffins," 2009)
Prep time: about 30 minutes
Ingredients:
1 c. flour                                              1 c. blueberries washed
1 c. oatmeal                                         1 egg
3 tbsp. sugar                                        1 c. milk
1 tsp. salt                                             ¼ c. vegetable oil
4 tsp. baking powder                          nonstick spray
Directions:
Preheat oven to 400° F (200° C).
In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
Mix in blueberries. In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix. Add this mixture to the first mixture in the large bowl. Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about two thirds of the way up. Bake for about 20 minutes. When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
Serves: 12 Serving size: 1 muffin
Nutritional analysis (per serving):
162 calories                             1 g fiber
3 g protein                               18 mg cholesterol
6 g fat                                      371 mg sodium
19 g carbohydrate                   121 mg calcium
1.4 mg iron

Prep time: about 1 hour
Ingredients:
2 cloves garlic, diced                                      1 medium yellow squash, sliced
2 c. broccoli, chopped into florets                  1 medium green bell pepper, chopped
1 medium red onion, chopped                                    1 medium red bell pepper, chopped
1 medium zucchini, sliced                               1 medium tomato, chopped
2 tbsp. olive oil                                                1 tsp. dried basil
2 tbsp. balsamic vinegar                                  1 tsp. dried oregano
Feta or parmesan cheese (optional)
Directions:
Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius). Place all veggies and garlic in a large Pyrex (thick glass) dish or roasting pan. Drizzle with olive oil and balsamic vinegar, sprinkle spices on top, and stir to coat. Cook for about 45 minutes or until veggies are tender when you poke them with a fork.  If you like, sprinkle the mixture with feta or grated Parmesan cheese before serving.
Serves: 5 Serving size: 1 cup
Nutritional analysis (per serving):
124 calories                                                     2 g fiber
4 g protein                                                       0 mg cholesterol
6 g fat                                                              16 mg sodium
17 g carbohydrate                                           66 mg calcium
1.5 mg iron

Prep time: 15 minutes
Ingredients:
2 6-oz. salmon steaks (a normal portion size for meat and fish is 3 oz.)
butter or vegetable oil cooking spray or fat-free canola cooking spray
Directions:
Preheat the broiler. Cover the broiling pan with aluminum foil and lightly grease the foil with butter or vegetable oil cooking spray. Place the steaks on the pan and broil the salmon for 5 minutes. Turn the steaks carefully and broil the other side for 4 to 5 minutes or until the fish is firm but still springy and a bit translucent in the center. Serve immediately topped with the sauce of your choice.
Serves: 2 Serving size: 1 salmon steak
Nutritional analysis (per serving):
350 calories
34 g protein
20 g fat
114 mg sodium
0 mg calcium





References
Robertson, C. (2010). A Holistic Environmental Approach to Safety, Nutrition,and Health in Quality Early Childhood Education Environments. In Safety, Nutrition, and Health in Early Education (4th ed., ). Belmont, CA: