Good Dietary Habits: Michael Henniger stated in this book Teaching Young Children that nutritional status clearly influences the young child’s behavior. A good diet of fresh fruits and vegetables plus whole grains can help children be more alert, attentive, and active. Poor nutrition will generally have the opposite effects and may lower the child’s resistance to illnesses. Obesity as well as malnutrition also contributes to many problems in childhood. Adults can teach good dietary habits through modeling them. Adults and children should carefully plan snacks and meals, with an emphasis on fresh fruits and vegetables plus whole grains. Ongoing discussion of what makes a good diet occur naturally as children eat the food prepared by and for them. Cooking experiences are common and fun project for young children that can help teach nutrition concepts and the addition of children’s books can reinforce many of these good dietary habits.

Bernadette Haschke says in her article on Childhood Obesity that nutrition education during the early childhood years is especially important because it is during this period that lifetime eating habits are formed. The quality of nutrition for children ages 2-5 is especially important because it affects growth and development. It is easier to develop healthy eating habits of fresh fruits and vegetables plus whole grains during this time than it is to change eating habits of processed foods in adulthood. Habits established in early childhood will last a lifetime.

Infant: Applesauce/Formula Shake (Applesauce Season by E. Lipson & M. Gerstein)
8 ounces applesauce plus 1cup Formula. This drink is for older infants not new babies. Whirl applesauce in blender until very smooth, add formula and blend again. Serve cold.

Toddlers: Fruit Magic Smoothie (Read The Hungry Caterpillar by Eric Carle) 1 apple peeled, cored and cut into chunks plus1 orange peeled, pitted and cut into chunks 1 banana peeled and cut into chunks ½ cup of any 100% juice and ½ cup crushed ice cubes. Combine all of the ingredients in a blender until smooth. Be creative; use any variety of fruits and juice. Serve very cold.

Preschoolers: Carrot Soup (Pumpkin or squash can be substituted for carrots.) Simmer covered 1 lb. of peeled sliced carrots, 1 large chopped onion, and 1 medium peeled chopped potato in 3 cups of water for 15 minutes or until tender. Season with a pinch of nutmeg, a dash of cinnamon, and salt and pepper to taste. Puree everything until smooth and serve immediately. (Read The Carrot Seed by Ruth Krauss)

Happiness Soup
Take 2 heaping cups of patience, 1 heartful of love, 2 handfuls of generosity, 1 headful of understanding, and a dash of laughter. Sprinkle generously with kindness. Add plenty of faith and mix well. Spread over a lifetime, and serve to everyone you meet!

For more Nutrition information see the independent film “Forks Over Knives”