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Developed with the support of the Kent Healthy Schools Programme to encourage primary schools to promote healthy eating, this resource takes a whole-school, holistic approach towards children′s eating and relates to the PSHE Curriculum and the Healthy Schools Programme. There is a good blend of easily accessible information on healthy eating supported by individual case studies. The three sections cover: " a summary of the range of children′s eating issues " strategies for promoting healthy eating and preventing, recognising and dealing with eating problems " examples of lesson plans related to the physical, emotional and social aspects of children′s eating. Dr Sally Robinson is principal lecturer in the Department of Health and Social Welfare Studies at Canterbury Christ Church University.
Clinical Paediatric Dietetics, Fifth Edition continues to provide a very practical approach to dietary management of children with an extensive range of disorders. Thoroughly revised to reflect the most recent scientific and medical literature, this new edition proves to be an indispensable guide for both acute and community-based healthcare professionals. New and expanded content covering a range of disorders, treatments and guidelines has been introduced to the fifth edition, from diabetes technology and the ketogenic diet, to renal tubular disorders, refeeding syndrome, and blended diets in enteral nutrition. This authoritative volume: Supports contemporary evidence-based clinical practice Covers inherited metabolic disorders and diseases of all major organ systems Provides contributions from practising paediatric dietitians, academic research dietitians and a paediatric psychiatrist Includes worked examples, real-world case studies and easy-to-use tables Produced in collaboration with the British Dietetic Association (BDA) and the BDA Paediatric Specialist Group, Clinical Paediatric Dietetics is an invaluable resource for all healthcare practitioners caring for children.
An ingenious and entertaining picture book to entice your little fussy eater to look beyond 'beige' and explore a whole new colourful world of food! Mummy's in a bad mood. She's fed up of food like chicken nuggets, pasta, chips, cereal and crisps. Then she has an idea! She's going to take her children to the supermarket to play a game. On Monday she tells them to choose three RED foods, on Tuesday three YELLOW foods, on Wednesday three GREEN foods... Look at all the foods there are to choose from! Which three foods would YOU choose? And how would YOU eat them? The pages in this cleverly concocted picture book feature colourful illustrations of foods by Ailie Busby, encouraging the reader to pick the ones they'd like to try. Enjoy the story together and then take your child to the supermarket to play the game in real life! Recommended by paediatric dietitians to help with fussy eating, it's a fun and effective way to coax your child out of their comfort zone and encourage them to go for something new and different. From Claire Potter, the best-selling author of Getting the Little Blighters to Eat, and with gorgeous illustrations from Ailie Busby.
Get Cooking in the Classroom has been designed to provide teachers with the tools they need to include cooking in the classroom. With relative ease, teachers will be able to undertake a variety of healthy and fun food activities. Many of the recipes do not even require access to an oven! The book will help teachers meet the criteria of the September 2014 National Curriculum for all primary school children to learn cookery and about healthy eating. It provides a step-by-step approach, developing skills in food handling and understanding of the part food plays in the world around us, along with a range of cross-curricular links. Each of the 15 recipes is made as an individual mixture so children make and see their own achievements. The results are designed to go home with the child to share and demonstrate their new skills to siblings, parents, relations and friends. The teacher's notes also offer suggestions of both how to increase the skill demand of the recipe and how to make it easier, meaning that you can use the recipes through the whole age range of the school. The authors are established Children's Cooking Consultants who are passionate about getting children cooking and have devised innovative, simple methods of preparing healthy dishes that develop key skills, knowledge and understanding. Their experience of cooking with young children, along with an in depth understanding of the new curriculum for cooking, means they are uniquely qualified to create the recipes in this book to help you easily deliver the curriculum and support your school as you work to comply with The School Food Plan.
In this national bestseller based on Harvard Medical School and Harvard School of Public Health research, Dr. Willett explains why the USDA guidelines--the famous food pyramid--are not only wrong but also dangerous.
As part of the national curriculum, cooking provides children with a variety of skills, from learning the science behind where food comes from to what good health is and understanding how ingredients can be turned into something tasty to eat. Packed full of practical advice, colourful recipes, and nutritional guidance, this book will provide: Guidance to teach children a range of cooking skills, using a variety of ingredients from varying sources. An understanding as to where our food comes from; seasonal and all-year-round produce; how food is grown and transported to our shops and markets. The basic skills to make food safe, nutritious, and palatable to eat. Links to STEM, PSHE, and D&T primary school curriculum subjects. Ideal for group work for any primary classroom that has access to a school kitchen, either in mainstream primary or special school settings, this book offers teachers, parents, and other practitioners a useful, photocopiable resource for delivering practical and hands-on lessons with scientific grounding. With clear, easy to read, step-by-step, written, and illustrated recipes, this book provides all of the information needed to enable children, with supervision, to prepare and make tasty food, to share with family and friends, particularly on social and special occasions.
This book for primary school teachers provides a practical collection of facts, advice, projects, games, stories, and sample questions for use in teaching children the importance of healthy habits. Food, personal hygiene, and the home environment are areas of particular concern. Details range from advice on ways to start a school garden or design a class growth chart to instructions for a game of "germ warfare" that illustrates how pathogens invade the human body. Throughout, the work emphasizes simple, imaginative tools for correcting errors of food safety, nutrition, and personal hygiene commonly found in developing countries. The book consists of seven self-contained teaching units which can be used in any sequence. Units deal with: (1) food and the body; (2) keeping food safe; (3) a safe water supply; (4) safe collection and disposal of waste; (5) personal hygiene; (6) the role of insects, pests, and domestic animals in spreading disease; and (7) a healthy home environment. Teachers are given guidance for explaining to children the body's need for water, the types of food the body needs to stay healthy, and the means by which disease can be spread through a community. The liberally illustrated book contains numerous suggestions for involving children in practical activities that will reinforce what they learn and help them appreciate the relevance of their new knowledge to their lives outside the school. (Author/RH)
Schools play an important role in promoting healthy diets and good nutrition and can create an enabling environment for children. However, the school food environment is often not conducive to a healthy diet. To address this challenge, and to support Member States in implementing policy measures, as recommended by the Framework for Action from the 2014 Second International Conference on Nutrition, the World Health Organization (WHO) is in the process of developing evidence-informed policy guidelines on the food environment, including school food and nutrition interventions and policies with a focus on five interventions and policies that influence the school food environment. These five include nutrition standards or rules, direct food provision, marketing restrictions, nudging interventions and pricing policies. This review on contextual factors to be considered in the implementation of school food and nutrition policies was prepared as part of the required process for WHO guideline development.