Breastfeeding and Infant Feeding• Ensure that a comfortable space for mothers to breastfeed or express milk is always available.• Providesufficientrefrigeratorand/orfreezerspacetoallowbreastfeedingmotherstostoreexpressedbreast
milk.• Useresponsivefeedingtechniqueswhenfeedinginfants,includingmakingeyecontact,talking,respondingtoinfants’reactionsduringfeedingandtheirsignsofhungerandfullness.
• FollowCDCguidelines(www.cdc.gov/breastfeeding)forproperhandlingandstorageofbreastmilk.• Whenservinginfantfoods,offercerealthatisiron-fortified,andavoidfoodsthatcontainaddedsaltandsugar.• Followsafehandlingandstorageguidelinesifservinginfantformula.Formoreinformationonsafehandling/storageofinfantformulaandforinfantfeedingrecommendations,refertotheUSDAresourceFeedingInfants:AGuideforUseintheChildNutritionPrograms.(www.fns.usda.gov/tn/feeding-infants-guide-use-child-nutrition-programs)
Best Practices for Nutrition in Early Care and Education Settings
Foods ProvidedFruits• Providechildrenwithfresh,frozen,cannedinnatural
juices or dried fruits at every meal.• Introducekidstoavarietyoffruitchoices,especiallyfreshfruits.Eachfruithasitsownuniqueflavorandnutrients,whichhelpschildrengetthenutritiontheyneed.
Vegetables•Providefresh,frozenorcannedvegetablesforchildrenateverymeal.Ifusingcannedvegetables,chooselow-sodiumoptionsorrinsepriortocookingtoreducethesodium content.
• Varythevegetablesyouserve,aseachvegetablecontainsdifferentamountsofnutrientsandfiber.
• Brightenchildren’splateoftenwithdark-green,red,andorangevegetables.
Meat and Meat Alternatives•Fishandseafood(fresh,frozen,orcanned)aregood
choices for meal time.• Purchaseleanmeats(90/10groundmeats),includingbeef,poultry,pork,andlamb.
• Offerunsalted,chopped,orfinelygroundnutsandseedsandnutbutter(spreadthinly).
• Varythechoicesofcooked,canned,orfrozendrybeans and peas.
Thesenutritionbestpracticesrepresentcurrentscience,publichealthresearch,andnationalrecommendationsforchildreninearlycareandeducationsettings.Propernutritionisessentialtopromotingoptimalgrowthanddevelopmentforinfantsandchildrenofallages.Theserecommendationsareintendedtosupportearlychildhoodprofessionalsinmakinghealthychoiceswhendevelopingpoliciesandpracticesrelatedtonutrition.
• Yogurtandcheesecanbecreditedasameatalternate.
• Avoidprocessed,friedandpre-friedmeatsastheytendtobehigherinsodiumandfat.
Grains•Offeratleasthalfofallgrainsaswholegrains.• Avoidsugarybreakfastcereals.Aimtoservebreakfastcerealsthatcontainnomorethan6gramsofsugarperounce.
• Rarelyservegrain-baseddesserts,suchasbrownies,cakes,cupcakes,cookies,etc.
Milk and Other Beverages•Servewholemilktochildren12to24monthsandskimmilk(non-fat)or1%(low-fat)milkforchildren2years and older.
• Limitfruitjuice.Donotservefruitjuicebefore12monthsofage.Servenomorethan1/2cupto3/4cup(4ozto6oz)perdaytochildrenages1to6yearsofage.
• Offerwaterthroughouttheday.Haveitreadilyavailable and visible so children ask for water when thirsty.
• Donotoffersugarydrinks,suchasfruitdrinks,sportsdrinks,andotherswithaddedsugar.
Revised 9/15
Sources and Resources
1. Nutrition and Wellness Tips for Young Children: Provider Handbook for CACFP www.fns.usda.gov/tn/nutrition-and-wellness-tips-young-children-provider-handbook-child-and-adult-care-food-program
2. Let’s Move! Child Care: www.healthykidshealthyfuture.org
3. USDA Team Nutrition Child Care Provider Resources: www.fns.usda.gov/tn/team-nutrition
4. USDA MyPlate: www.choosemyplate.gov
5. NAP SACC Resources and Self-Assessments www.gonapsacc.org
6. Child Care Aware® of North Dakota Infant and Toddler Care – Feeding Guidelines www.ndchildcare.org/providers/health-safety/infant-toddler.html
7. Infant Feeding Tip sheet: Feeding Your Baby in the First Year http://wicworks.nal.usda.gov/wicworks/Topics/infantfeedingtipsheet.pdf
Preparation and Safety•Rinseallproducethoroughlyunderrunningwaterbeforeeating,cutting,orcooking.• Cook foods to the proper internal temperature. Use a thermometer to check. temperaturestodeterminewhenameat,fish,poultry,oreggdishisfullycooked.
• Coldfoodshouldbeheldatbelow40°Fandwarmfoodsshouldbeheldabove140°F.• Keepproduceandreadytoeatfoodsseparatefromrawmeatwhileshopping,preparing,orstoringthemtolimitthechancesoffoodborneillnesses.
• Superviseyoungchildrenwheneverthey’reeatingordrinking.Kidstypicallycan’tmakeanynoisetoalertyouthatthey’rechoking.
• Limittheuseofhigh-sodiumfoods.Useherbsandspicesforflavorinsteadofaddingsalt.
• Condimentssuchassoysauce,ketchup,andranchdressingcanbehighinsodium.Offeronlysmallportions,ifusing.
• Askparentsiftheyknowofanyfoodallergiesthattheirchildmayhaveanddocumenttheiransweralongwithaplanofcare,ifneeded.Bemindfulthatthemostcommonfoodallergiesarepeanuts,milk,eggs,soy,wheat,treenuts,fish,andshellfish.
Feeding Practices•Praisechildrenfortryingneworless-preferredfoods.Donotbribeoroffertreatstoencouragechildrentotrynewfoods.
• Beforeremovingplatesorofferingseconds,askchildreniftheyarehungryorfullinordertohelpchildrenunderstandtheirfeelingsofhungerorfullness.Donotrequirechildrentoclean their plates.
• Useafeedingstylethatstrivestobalanceencouragingchildrentoeathealthyfoodsandallowingchildrentomaketheirownfoodschoices.
Meal Environment•Providefamilystylemealsasoftenaspossible,sochildrenwhoaredevelopmentally
ready can serve most or all foods themselves.• Beanenthusiasticrolemodelforeatinghealthyfoodstochildrenduringmealsandsnacks.Avoideatingordrinkingunhealthyfoodsinfrontofchildren.
• Utilizeavarietyofposters,books,healthyplayfoods,andotherlearningmaterialstopromotehealthyeating.
This publication was supported bytheGrantNumber,2B01OT009035-15,fundedbythe Centers for Disease Control andPrevention.Itscontentsaresolely the responsibility of the authors and do not necessarily representtheofficialviewsoftheCenters for Disease Control and Prevention or the Department of HealthandHumanServices.
