EXAMPLE PAGE - GUIDE - BTU - Flipbook - Página 96
Encouraging
healthy
eating
•
Establish a routine that children and youth can rely on, including breakfast at
the same time every day. Allow ample time for breakfast so that they don’t feel
rushed;
•
Be patient and consistent when offering new menu items. Students are often
skeptical about new foods and may reject the food the first time. Consistently
offering a new food without forcing it often leads to a child accepting it;
Raising healthy eaters is the
responsibility of everyone
in the home, school, and
community.
The breakfast
club is an ideal setting for
modelling healthy behaviours
and educating about food and
nutrition. The following tips
can help raise healthy eaters
at the breakfast club:
•
Be a role model for your breakfast program by eating with the students. If you are
introducing new foods be the first to try it and encourage the students to follow;
•
llow students to take part in menu planning and preparation. Find out what
A
healthy foods they would like to eat and work with them to make it happen. Use
this as a teaching opportunity to discuss healthy options and the importance of a
balanced breakfast;
•
Be creative with the menu and make nutrition fun! Brightly coloured fruits and
vegetables, unique shapes, and a variety of textures add interest at breakfast
time;
•
Understand that breakfast program staff and volunteers are responsible for what
is offered at breakfast, while children are responsible for what they choose from
the offerings and how much they eat.
The following are creative ways
to introduce more fruits and
veggies into the breakfast club:
•
Offer sliced fruit. Simply cutting up fruit into bite size pieces can make a huge
difference;
•
Blend fruit smoothies (don’t forget to try adding veggies too!);
•
Serve apple slices with cinnamon sprinkled on top;
•
Make fruit kabobs;
•
Have an “orange smile” day;
•
Prepare fruit parfaits – layer granola, yogurt, and fresh or frozen berries;
•
Create a fruit platter that looks like a smiley face;
•
Freeze 100% fruit juice or smoothies in Popsicle molds;
•
Use cookie cutters to serve melon in different shapes;
•
Offer little baggies of dried fruit: raisins, apricots, dates, cranberries, figs, apples;
•
Make a banana split. Cut a banana lengthwise and top with strawberries, yogurt,
dried cereal, raisins and nuts;
•
Try the “dipper”. Get the students to dip banana pieces in yogurt, then into coconut
or crushed cereal;
•
Make “ants on a log”. Fill celery sticks with nut butter and raisins;
