Physical Activities And Healthy Snacks For Young Children

Transcription

South Dakota
Physical Activities and
Healthy Snacks for Young Children
1
These cards are an adaptation of Physical Activity and Healthy Snacks for Young Children from Iowa Team
Nutrition which was funded by a United States Department of Agriculture Team Nutrition grant. The South
Dakota Physical Activity and Healthy Snacks for Young Children was created by the South Dakota departments
of Education, Health, and Social Services using Team Nutrition funds as well as other federal fund sources.
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from
discriminating on the basis of race, color, national origin, sex, age or disability.
To file a complaint of discrimination, write USDA, Director, Office of Civil Rights,1400 Independence Avenue,
S.W., Washington, D.C. 20250-9410, or call (800) 795-3272 (voice) or (202) 720-6382 (TTY). USDA is an
equal opportunity provider and employer.
This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture. The
contents of this publication do not necessarily reflect the view or policies of the U.S. Department of Agriculture,
nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S.
Government.
These cards were printed by the South Dakota Department of Education at a cost of $2.97 each using Team
Nutrition funds from USDA.
2
Recipe Cards Index
Recipe
Page Number
Bagel Rounds
111
Baked Beans
65
Banana Rama Raisin Coleslaw
91
Bird’s Nest Salad
85
Black Bean Salad
49
Blueberry Smoothie
47
Bread Sticks
37
Broccoli Spuds
99
Brrrr Good Frozen Fruit
107
Building Blocks
101
Carrot and Raisin Salad
27
Cereal and Milk
103
Cereal Trail Mix
95
Cooked Carrots
19
Country Limas
45
Frosty Fruit Smoothie
81
Fruit Salad
39
Garden Fresh Tomato Sauce
57
Goldilock’s Tossed Salad
109
Gus and Gussy’s Asparagus
97
Homemade Refried Beans
61
Homemade Tortilla Chips
35
Hummus (Chickpea Dip)
83
Hummus Sandwich
23
Recipe
Page Number
Leo the Leopard’s Lentil Soup
93
Monday Melon, Tuesday Too
29
Munchie Crunch
33
Oat Bran Muffins
21
Pasta and Trees
51
Peach Pops
75
Peanut Butter and Fruit Sandwich
17
Potato Onion Soup
59
Pretzel Shapes
31
Pretzels and Applesauce
105
Rice Crispy Rollovers
79
Safari Soup
69
Seeds and Trees
55
Spanish Rice
63
Squash Soup
25
Strawberry Kangaroo
77
Sunshine Carrot Cocktail
87
Sunshine Smiles
67
Sweet Potato Oven Fries and Coins
43
3 Bean Salad
73
Tropical Freeze
53
Veggies Mountain Adventure
89
Zippity Do
71
Zippy Bean Dip
41
3
Physical Activity Cards Index
Physical Activities
Page Number
Animal Walks
22
Baby Handball
62
Ball Stations
68
Balloon Float
106
Beanbag Fun
94
Circus Elephants
96
Fitness Course
92
Fitness March
50
Flying Bean Bags
52
Follow the Leader
102
Freeze Dance
104
Fun with Catching
58
Going on a Trip
80
Hand Signals
86
Happy Crabs
46
Hoops
72
Hop, Jump and Dance like Betsy
26
Hustle
112
Jump the Line
28
Kicking Fun
60
Laundry Basket Derby
54
Locomotor Challenges
74
Locomotor Skills
36
Moving to Music
42
Physical Activities
Page Number
Mulberry Bush
82
Non-locomotor Skills
48
Obstacle Course
100
Paper Bag Derby
110
Parachute
38
Parachute Play
90
Partner Challenges
76
Pencil Roll, Inch Worm and Rocker
32
Playland
78
Red Light, Green Light
20
Rollie Pollie
64
Scarf Imagination
108
Scarf Parade
98
Seven Jumps
34
Shake, Punch and Roll
56
Shapes
88
Sneaky Snake
18
Streamers
70
Throw and Fetch
40
Thunderbumper
66
Toss Up
30
Trucks
84
Turtle and Rabbit
44
Zig-Zag Toss Across
24
4
Early Learning Guidelines
The South Dakota Early Learning Guidelines were developed as a set of guidelines for what preschool children
should know, understand, and be able to do by the end of their preschool years in the areas of literacy,
mathematics, social-emotional development, science, health and physical development, social studies, and the
arts. Each guideline contains a Standard that represents the information and/or skill the child should know and
be able to do. Each Standard contains Benchmarks that describe concretely what children should know and be
able to do at specific development levels.
Children learn this knowledge and skill primarily through play and experiences guided by parents and early
childhood professionals. Each of the recipe and activity cards contained in this packet include a symbol that
shows what Early Learning Guideline Standards are enhanced by completing the activity on the card. The
symbols include:
Language and Literacy
Health and Physical Development
Mathematics
Science
Social Studies
Social and Emotional Development
Creative Arts
5
How do I use these snack cards?
Snacks are the focus of these cards because they are often high in fat, sodium, and sugar and low in nutrient
density. Offering a wide variety of healthy snacks is a good strategy for helping children learn to enjoy healthy
foods and reduce their intake of foods low in nutrients and high in sugar and fat.
The Dietary Guidelines for Americans, 2005, from the Department of Agriculture (USDA) and the Department of
Health and Human Services (HHS) indicates that we need to consume more fruits and vegetables, whole grains
and non-fat milk (those under age two need a higher fat milk). The recipes focus primarily on fruits and
vegetables including some dried bean and legume dishes to help children learn to like a wide variety of foods.
The Dietary Guidelines state that children need 2 cups of milk a day (or equivalent non-fat dairy products
without added sugar). Therefore, many of the serving suggestions include milk as the beverage to help ensure
that children get the calcium and vitamin D that they need for the day. Water would be a good beverage choice
if the children have already met their daily milk requirement.
The 2005 Dietary Guidelines suggest that you make smart choices from each food group and that you find your
balance between food and physical activity. 1. Focus on fruits, 2. Vary your veggies, 3. Get your calcium rich
foods, 4. Make half your grains whole, 5. Go lean with protein, and 6. Know the limits on fats, salt, and sugar.
6
How do I use these snack cards?
Each snack card provides the recipe source, nutrition information, and serving suggestions with portion sizes for
3-5 year olds. For recipes that do not list a recipe source, the recipe came from the original Iowa Team
Nutrition cards and did not have a source listed or was developed by South Dakota Team Nutrition. CACFP is
the abbreviation for Child and Adult Care Food Program, which is a program administered by the United States
Department of Agriculture through grants to states who in turn reimburse meals and snacks to childcare
providers who participate in the program. For more information about CACFP, please visit the following website
www.fns.usda.gov/cnd/care.
Each card provides a book title appropriate for young children. The books relate to specific foods in the recipes,
to healthy eating, to trying new foods, or to physical activity.
The books give you an opportunity to develop children’s reading readiness as well as to broaden their
understanding and appreciation for a wide variety of foods.
Suggested Reading
Handa’s Surprise by Eileen Browne
7
Why is physical activity included
in the Dietary Guidelines?
AIM
for fitness
Research shows that adults who are physically active reduce their health risk. Active adults
report having learned motor and sport skills as children. Confidence and skill carry-over form
childhood into adulthood and increases the chance of an active adult lifestyle.
During childhood, nutrition and physical activity work together to create healthy bones. Both
weight-bearing physical activity and good nutrition are necessary for healthy bones. Children
who are inactive (sedentary) tend to remain inactive. Childhood inactivity may contribute to
childhood obesity.
Finally, motor skills and physical activity are important in our culture.
STOP
8
How do I use these physical activity cards?
Title
STOP
Description of the
game or activity
Teaching hints
Zig Zag Toss Across
Arrange the children in two lines
facing each other:
1 bean bag
Check the
equipment
before you
begin so you
can gather the
materials you
need for the
activity.
xxx
xxx
The first child tosses the bean bag to the child across from
them. That child tosses it to the next child in the opposite
line, this continues till the bean bag gets to the end of the
line. The last child runs to the first position in his/her line (if
the lines are uneven in number have the child go to the
end of the opposite line) and start the tossing again.
Repeat.
Placement of the
children is described
and shown in a
figure. Small x
represents the
children, large
represents the
teacher.
Hint: Say the name of the child tossing and catching so
they are both ready before a toss. “Chris, you are going to
toss to Alex, Alex get ready to catch.”
9
Physical Activity Environment Considerations
Modifications for a Small Space
•
•
•
•
•
Put place marks on the floor for children to stand on while doing an activity to make
best use of space.
o Masking tape
o Carpet squares
o Make a circle with rope
Replace a ball with a rolled up sock or balloon to protect indoor furniture.
Use scarves or small pieces of cloth when using music to facilitate upper body
movement.
Use existing furniture to create an obstacle course creating an environment of moving
around and under things but trying not to touch the items. Good activity for spatial
awareness.
Do activities while sitting such as running without your feet but with your arms, tossing
a cloth piece or stretching.
10
Principles
The following principles were used to develop the activities on the cards:
• Children are naturally active, therefore we are fostering a normal behavior by using
the activities on these cards.
• Each child is unique. Differences in motor skills within and between children are
normal. This means that a child may find some skills easier than other skills. Each
child will find some skills easy and other skills more difficult.
• Boys and girls are more alike than different when doing physical activities.
• Motor skills develop as a result of practice.
• Children participate in sports and physical activity to have fun, learn skills, and be with
their friends.
STOP
11
Teaching Tips
Position yourself so you can see all the children.
Use a signal to get the children’s attention. Teach the children to stop and listen when you
give the signal.
Have a few simple rules, for example:
Listen and do
Hands to yourself
Be kind
Be careful
Use activities and equipment developed for the age and skill level of the children.
12
Preventing choking in very young children
In order to prevent choking, children should be sitting down when eating, supervised at meals and snack time,
and taught to chew foods well. It is recommended that certain foods not be fed to children under 4 unless the
food is cut into small pieces because small children cannot chew as well as older children since they do not
have a full set of teeth.
Some of the recipes included in this book include foods that will need to be cut into smaller pieces if the recipe
is used for children younger than 4 years of age. Examples of foods in the recipes that will need to be cut into
smaller pieces for children younger than 4 years of age include grapes, raw vegetables, pretzels, lima beans,
and raisins. Additionally, some recipes include items that are not easily modifiable such as bagel rounds,
shredded wheat biscuits, and tortilla chips. If serving foods to children under the age of four, it is recommended
to choose a different recipe that does not contain an item that could be a choking hazard for them. These
recipes were included to give greater variety for children over the age of 4.
A “caution” symbol has been added to pages in which the recipe or the suggested additional snack components
could present a choking hazard.
13
Tips for Involving Young Children in Food Preparation
Involving young children in food preparation and food serving promotes learning and appreciation for a wide
variety of foods. Young children can participate in some steps in all of these snack recipes. Evaluate these
recipes step-by-step according to these developmental guidelines offered by the United States Department of
Agriculture to determine how to involve children.
2-year-olds can:
Wipe table tops
Scrub vegetables
Tear lettuce greens
Break cauliflower
Move pre-measured ingredients from one
place to another
Snap green beans
Wash salad greens
Play with utensils
Bring ingredients from one place to another
3-year-olds can do what 2-year-olds can do plus:
Wrap potatoes in foil for baking
Mix ingredients
Knead and shape yeast dough
Shake liquids
Pour liquids (not hot liquids)
Spread soft spreads
Place things in trash
14
Tips for Involving Young Children in Food Preparation
4-year-olds can do what 2- and 3- year-olds can plus:
Peel oranges or hard cooked eggs
Cut with dull scissors - green onions, parsley, dried fruit
Move hands to form round shape
Set table
Mash bananas
5- and 6- year olds can do all the above plus:
Measure ingredients
Cut with a blunt knife
Use an egg beater
*Source: Tips for Using the Food Guide Pyramid for Young Children, p. 10. USDA Center for Nutrition Policy
and Promotion. www.usda.gov/cnpp
15
Introducing New Foods to Picky Eaters
It is common for children (and adults) to have a few dislikes. Preschool children may have many food dislikes
and are sometimes labeled “picky eater”. It is normal for young children to dislike foods with a bitter or spicy
taste. Or maybe they dislike foods that are tough to chew…or they may just dislike the color of a food! Food
may be a way to demonstrate independence, a natural part of growing up. The key is not to make the “picky”
eater a problem eater.
•
•
•
•
•
•
•
•
•
Try and try again. Many young children must be offered a food 8-15 times before they will try it.
Continue to offer a new food and eventually they are likely to try it.
One at a time. Offer one new food at a time. Serve unfamiliar foods with familiar ones. Let the
child know if it will taste different or feel different in their mouth.
Be realistic about portions. Portion distortion also happens for young children. Don’t
overwhelm a child with larger than needed portions. Appropriate portions of a variety of foods
encourage healthy eating. Don’t just fill them up on things they like.
A taste is just a taste. Allow the child to decide the amount to try. A “taste” may be as small as
½ teaspoon.
Be a good role model. Kids may be reluctant to try new foods if adults around them are not
also eating these foods.
Involve the children. If the child can help prepare the food, they are more likely to try the food.
Gardening is another good way to involve the kids.
Read them a story. A child is more likely to try a food that has been introduced in a story.
Check out the books on the recipe cards in this packet.
Give them a choice. Preschool children are learning to be independent. You can help the child
feel independent by giving them a choice of foods to try.
Relax! Focus on the positive aspects of the child’s eating behavior.
16
Peanut Butter and Fruit Sandwich
Toast enough whole wheat bread for each child to have ½ slice of toast. Spread 1
tablespoon peanut butter on each ½ slice of toast and top it with 1/8 cup sliced fresh fruit
(bananas, apples, pineapple, kiwi).
Provides 1 grain/bread and 1 meat/meat alternative for CACFP Snack for 3-5 year olds.
Calories, 141; Fiber, 2.4 g; Total Fat, 8.8 g; Saturated Fat,1.8 g.
Serving suggestion: Peanut butter/fruit sandwich with a glass of water.
Suggested Reading
I like Peanuts by Jennifer Julius
17
High, Medium, Low and Sneaky Snake
No equipment
Arrange the children in a long line facing you.
X
X
X
X
X
Begin by explaining the difference between high and low.
Moving “high” is tall, for example when we move up on our toes. Demonstrate by walking high
(on your toes) and have the children practice. Moving “low” is short, for example when we
move bending down. Demonstrate and have the children practice. Medium is between high
and low. Medium is the way we usually move. Demonstrate and have the children practice.
Most skills can be done high, medium or low. Ask the children to do the following skill at high,
medium and low levels: run, jump, hop, slide, gallop (so that high, medium and low hopping
come one after the other), balance, turn, and wiggle. Remember, hopping is jumping on one
foot. Now pick from one level (for example, “low”) and vary the skill (e.g., slide, wiggle, hop).
Switch quickly from one to the other, keeping the children moving. “Sneaky snake” is the
lowest of all. It is when you crawl (belly on the floor). Add sneaky snake to the skills you are
varying (e.g., “skip high, wiggle medium, sneaky snake, run high”)
Hint: Tell the children to move from one line or area to a specific place as they practice
(for example, to the opposite line).
18
Cooked Carrots
Serves 8
2 pounds carrots
1 cup water
Peel carrots and cut into small pieces. Put carrots and water into a saucepan and bring
to a boil. Cook carrots until tender (about 10 minutes). Serving size: ½ cup cooked
carrots.
Provides 1 fruit/vegetable for CACFP Snack for 3-5 year olds.
Calories, 34; Fiber, 3 g; Total Fat, .2 g; Saturated Fat, 0 g.
Serving Suggestion: ½ cup carrots with 1/8 cup non-fat cottage cheese and a glass of water.
Suggested Reading
Jingle Dancer by Cynthia Leitich Smith
19
Red Light, Green Light
A “Stop” and “Go” sign
Arrange the children on a long line facing you.
X
X
X
X
X
Begin by explaining the signals for stop (“red light”) and go (“green light”). Have one child
demonstrate stopping when you signal. The object of the game is to move from one side of a
rectangle to the other side. However, children can move only when you say “Go” and must
stand very still when you say “Stop”. During the go (“green light”) signal children should move
as quickly as possible! Once all children reach the opposite side they wait for your signal.
Upon your signal they walk back to the start. The game begins again. To make the game
more challenging for older children, try changing signals often and quickly or use only the
stop/go sign. For younger children use both a visual (the sign or your hand) and verbal signal
(saying “green light” or “red light”).
STOP
20
Oat Bran Muffins
Serves 12
2 ¼ cups oat bran
¼ cup firmly packed brown sugar
1 ½ teaspoon cinnamon
1 tablespoon baking powder
1 mashed banana
¾ cup applesauce
2 tablespoons raisins, dates or other
dried fruit
1 egg
½ cup orange juice
¾ cup skim milk
2 tablespoons canola oil
Preheat oven to 425 degrees. Mix the first four dry ingredients. Set aside. Mix the egg with the
orange juice, milk, and oil. Mix fruit and blend with dry ingredients. Add the liquid ingredients to
the dry until moist. Spray muffin tin with a non-stick coating. Pour batter into muffin tins. Bake for
15-17 minutes. Remove muffins from pan after 10 minutes. Cool on a rack. Serving size is one
muffin. Makes 12 muffins.
Recipe from Food Stamp Nutrition Connection
Provides 1 grain/bread for CACFP Snack for 3-5 year olds.
Calories, 119; Fiber, 3.4 g; Total Fat, 3.9 g; Sat. Fat, .7 g.
Serving suggestion: 1 muffin with ½ cup skim milk.
Suggested Reading
Bread Comes to Life by George Levenson
21
Animal Walks
No equipment
X
X
X
X
X
Ask the children “Who can show me how (insert animal name) walks”? If a child volunteers
allow them to demonstrate. If what the child does is close to the description, have the other
children copy. If the demonstration is not close, demonstrate another way to show how that
animal might walk. You can also demonstrate or cue by using the descriptions below. Repeat
with the animals running, with each child selecting their favorite, adding their own animals and
so forth.
• Kangaroo (jumping while holding hands near chest with fingers forward)
• Monkey (walking with hand on ground)
• Pony (galloping or trotting with all fours)
• Giraffe (lift arms above head pretending this is the neck and head, then slide to move
across the area)
• Squirrel (running, darting and dodging, quick head movements during short stops)
22
Hummus Sandwich
Serves 8
2 cups hummus (prepare from recipe card, page 83 or purchase pre-made)
½ cup green pepper
½ cup tomato
½ cup lettuce
½ cup cucumber
4 slices of whole wheat bread
Make hummus (see recipe card) or purchase hummus at the store. Cut green pepper,
tomato, lettuce and cucumber into tiny pieces. Toast enough whole wheat bread for each
child to have ½ slice of toast. Spread 1/4 cup hummus on each ½ slice of toast. Let the
children decorate their piece of toast with the small cut up pieces of vegetables.
Provides 1 grain/bread and 1 meat/meat alternative for CACFP Snack for 3-5 year olds.
Calories, 144; Fiber, 5.2 g; Total Fat, 6.6 g; Saturated Fat, 1 g.
Serving suggestion: Hummus Sandwich with a glass of water.
Suggested Reading
Cool as a Cucumber by Sally Smallwood
23
Zig-Zag Toss Across
1 Bean Bag
X X X
Arrange the children in two lines
facing each other
X X X
The first child tosses the bean bag to the child across from them. That child tosses it to the
next child in the opposite line, this continues until the bean bag gets to the end of the line.
The last child runs to the first position in his/her line (if the lines are uneven in number have
the child go to the end of the opposite line) and start the tossing again. Repeat.
Hint: Say the name of the child tossing and catching so they are both ready before a toss. “Chris, you are going to
toss to Alex. Alex get ready to catch.”
24
Squash Soup
Serves 7
2 pounds butternut squash, peeled & cut into chunks
4 cups low-sodium, low-fat vegetable broth
1 1/4 cup non-fat sour cream
2 tablespoons olive oil
¼ teaspoon cayenne pepper
Combine the squash and vegetable broth in a saucepan. Bring to a boil over high heat.
Reduce the heat to medium, and simmer for about 20 minutes or until the squash is
very tender. Let cool, and then puree the mixture in a blender. Return the puree to the
saucepan and turn the heat to medium low. Stir in the non-fat sour cream along with
the olive oil, cayenne, and salt and pepper to taste. Cook and stir until heated through
(do not boil).
Recipe adapted from CDC Fruits & Veggies More Matters website
Calories, 173; Fiber, 2 g; Total Fat, 9.8 g; Saturated Fat, 4.1 g.
Serving suggestion: A bowl of soup with a whole grain plain rice cake and a glass of water.
Suggested Reading
Guri and Gura’s Special Gift by Rieko Nakagawa & Yuriko Yamawaki
25
Hop, Jump and Dance like Betsy
No equipment
X
X
X
X
X
Betsy is a frog in the book Hop, Jump (by Ellen S. Walsh, 1993, Harcourt, Brace & Co). This
activity copies Betsy’s movements, and allows the children to create movements of their own.
Betsy watches the other frogs hop and jump, but she wants to try other movements. At first
the other frogs say “no room for dancing”, but after watching her, they try dancing and like it.
Then they say “no room for hopping and jumping”, but Betsy tells us there is room for
everyone.
Begin by jumping forward (jumping is with both feet at the same time). Try short quick jumps,
long jumps and jumps up into the air.
Next try hopping (jumping on one foot at a time, several hops at a time). Repeat on the other
foot.
Betsy leaped (long running step) and did twisting and turning. Show the children leaping,
have them try. Repeat with several turns.
Betsy and the frogs began to dance combining jumps, hops, turns, leaps and other
movements. Expand by having everyone hop-jump while one person dances, reverse.
STOP
26
Carrot and Raisin Salad
Serves 6
2 cups carrots, raw, grated
1 cup seedless raisins
1/3 cup non-fat mayonnaise
¼ cup skim milk
Shred 2 cups peeled carrots and toss with 1 cup raisins. Stir in 1/3 cup mayonnaise, ¼
cup skim milk and serve.
Recipe from Cooking with WIC Foods
Serving suggestion: ½ cup salad with ½ cup skim milk.
Suggested Reading
Rabbit Food by Susanna Gretz
27
Jump the Line
Equipment: Lines (string, chalk
or tape)
Arrange the children so each child is on a line.
Jump with both feet down (along) the line.
Jump over the line, turn and jump back over the line, repeat.
Jump from side to side over the line.
Jump forward and backward over the line.
Jump high over the line.
X
X
X
X
X
Repeat several times.
Allow children to demonstrate or lead jumping by selecting
one of the ways to jump.
Expand: Arrange children in a line, the first child is the leader
who selects a way of jumping. The other children follow.
You can be the leader too. STOP
28
Monday Melon, Tuesday Too
Watermelon and other melons don’t need to be for special occasions only. They are a
popular and healthy snack. Serve ½ cup per child and for fun serve Watermelon
Monday, Cantaloupe Tuesday, Honey Dew Wednesday, and so forth.
Provides 1 fruit/vegetable for CACFP Snack for 3 to 5 year olds.
Nutritional information for Watermelon: Calories, 24; Fiber, .3 g; Total Fat, .1 g; Sat. Fat, 0 g.
Serving suggestion: ½ cup melon with ½ cup skim milk.
Suggested Reading
One Cool Watermelon by Hannah Tofts and Rupert Horrox
29
Toss Up
1 6-8 inch foam ball
Marking for circle (polyspots,
chalk)
Each child should have a “special spot”
(their own spot) on the large and small circles. Practice
moving from the special spot on the small circle to the
special spot on the large circle. The spots should be a straight line moving from the inner
(smaller) circle to the outer (larger circle). You will count “one, two, three” aloud and after
“three” say one of the children’s names. As you say a child’s name toss the ball into the air
(straight up). The child whose name you called runs to the center and catches the ball. The
other children run to their special spot on the outside circle. Once the center child has gained
control of the ball, you move to the small circle as do all the other children. The game
continues until all children have been in the center. Repeat.
STOP
30
Pretzel Shapes
Serves 12
1 package dry yeast
½ cup warm water
1 teaspoon honey
1 1/3 cups flour
1 teaspoon salt
Preheat oven to 425 degrees. In a small bowl, dissolve yeast in warm water, add honey, and let
set for a few minutes. In a large mixing bowl, measure flour and salt. Add yeast mixture to flour
mixture and stir until its forms a smooth ball. Add a little more flour if the dough is sticky. Knead
dough on countertop until it forms a smooth ball. Add a little flour if dough is sticky. Divide dough
into 12 pieces about the size of a walnut. Roll each ball into a snake then twist to make a pretzel,
letter or other fun shape. Place pretzels on a baking sheet lightly coated with cooking spray. Bake
for 10-12 minutes until golden brown.
Recipe from Food Stamp Nutrition Connection. Recipe adapted from Kids a Cookin’.
Provides 1 grain/bread for CACFP Snack for 3 to 5 year olds.
Calories, 54; Fiber, .5 g; Total Fat, .2 g; Saturated Fat, 0g.
Serving Suggestion: One pretzel with ½ cup Country Limas (see recipe card).
Suggested Reading
City Green by DyAnne DiSalvo-Ryan
31
Pencil Roll, Inch Worm and Rocker
No equipment needed
Mats are helpful
If you are using mats, arrange one line at each mat. If you are on carpet or grass allow 1-3
children to go at a time. Allow children to practice as you give instructions, then repeat each
activity as time allows.
The Pencil Roll begins with the child laying flat on his/her back, arms extended overhead (the
arms can also be crossed on chest or held straight at sides). Keeping the body straight like a
pencil or log, roll onto the stomach. Continue moving front to back. Be sure the children roll in
a straight line. Repeat several times.
The Inch Worm begins standing with feet together and legs as straight as possible. While
holding the feet still, the child “walks” the hands forward until the body is straight. Then
holding the hands still, the child walks the feet towards the hands. Repeat until a specific
distance has been covered (for example 10 feet).
The Rocker begins with the child laying on her/his back. Bend the legs bringing the legs
towards the chest. Hug the knees with both arms. Rock the body as vigorously as possible,
by moving the head forward and backward.
STOP
32
Munchie Crunch
Spread a whole grain rice cake with a tablespoon of peanut butter. On top of peanut
butter, place 1/8 cup of thin slices of banana, grapes, apples, kiwi, and strawberries.
Provides 1 grain/bread and 1 meat/meat alternate for 3 to 5 year olds.
Calories, 175; Fiber, 2.4 g; Total Fat, 8.2 g; Saturated Fat, 1.7 g.
Serving suggestion: Serve 1 Munchie Crunch rice cake with a glass of water.
Suggested Reading
100 Hungry Ants by Elinor J Pinczes and Bonnie MacKain
33
Seven Jumps
Music
Arrange the children in a circle; they can hold hands facing right which will have them move
counterclockwise. Choose music with a lively beat (polka, two-step, march, etc).
Start the music. Move around the circle (slide, skip, gallop, fast walk, or run). Stop the music.
Everyone will touch one knee to the floor for 10 counts, then stand. Start the music and move
in the opposite direction around the circle. Stop the music. Touch one knee to the floor for 5
counts, the other knee touches the floor for 10 counts, then stand. Start the music and move
the opposite direction. This movement continues and each round add a body part as follows:
•
•
•
•
•
•
•
Knee
Knee
Other Knee
Elbow
Other Elbow
Stomach
Back
Forehead
34
Homemade Tortilla Chips
Serves 10 (4 chips)
5 whole wheat tortillas
Salt Free Herb Blend
Salt Free Herb Seasoning
5 teaspoons onion powder
1 ½ teaspoons thyme
2 ½ teaspoons garlic powder 1 teaspoon black pepper
2 ½ teaspoons sweet paprika ¼ teaspoon celery seed
1 ½ teaspoons dry mustard 1 teaspoon cayenne pepper
Combine ingredients and mix well.
Spoon into a shaker. Makes 1/3 cup.
Recipe from University of Illinois Extension
Spray light coating of cooking oil or water on 5 whole wheat tortillas. Sprinkle herb
mixture on the tortillas. Cut each tortilla into 8 wedges. Spread in one layer on a baking
sheet. Bake at 400 degrees for 8 to 10 minutes or until crispy.
Calories, 80; Fiber, .8 g; Total Fat,1.7 g; Saturated Fat, .4 g.
Serving suggestion: 4 chips with Hummus or Zippy Bean Dip (see recipe cards) and a glass of water.
Suggested Reading
The Tortilla Factory by Gary Paulsen
35
Locomotor Skills
No equipment
X
Arrange the children in a scatter formation so all
children can see you.
X
X
Locomotor skills are walking, running, jumping, hopping, galloping, sliding and skipping.
Hopping is a jump taking off from one foot and landing on that foot. In galloping the same foot
is always in the front (leading). Skipping is step-hop, step-hop.
Have children move around the area using each skill. Emphasize
moving under control, so children don’t fall or bump into each other.
Begin with walking, then progress to running, jumping and so forth.
The skills listed become progressively more difficult. You may have
to help by holding a child’s hand hopping or demonstrating and
practicing sliding, galloping or skipping. Children begin these skills at
the following ages: walk (12 mo.), run, hop & jump (24 mo.), gallop,
slide & skip (36 mo.).
STOP
36
Bread Sticks
16 servings
Homemade bread sticks are easy to make. Thaw according to package directions 1
pound loaf of frozen whole wheat bread dough. Cut dough into 16 equal pieces and
stretch each piece into a 6” rope. Brush bread ropes with egg substitute, water, or milk.
Place on a greased baking sheet and sprinkle with any of the variations below. Allow
bread sticks to rise in a warm, draft-free location until double in size, about 1 hour. Bake
at 375 degrees for 10 minutes or until golden brown. Remove bread sticks from baking
sheet immediately.
Sprinkle variations:
Sprinkle one of the following on bread sticks before baking: sesame seeds, poppy seeds,
minced onion, garlic, or other flavored salt.
Recipe modified from What’s Cookin’ II
Calories, 63; Fiber, 1.8 g; Total Fat, 1.1 g; Saturated Fat, .2 g;
Serving suggestion: One bread stick with ½ cup skim milk.
Suggested Reading
Follow Carl by Alexandra Day
37
Parachute
A parachute, sheet or blanket.
Space the children around the edge of a
parachute or other sturdy fabric (for example a sheet).
Spread out adults among the children, if there is more than one adult.
Everyone should stand facing the center and grasp the parachute with both hands. First, hold
the parachute still by not moving the hands or arms. Next, wiggle the parachute using small
arm and hand movements. Do this for 30 seconds and stop. Try big wiggles by moving the
arm and shoulders up and down for 30 seconds then stop. Switch back and forth between big
and little wiggles for 60 seconds.
Raise the parachute above the children’s heads then lower it to waist height. Repeat this
several times. Raise the parachute again, but lower it to the ground. Repeat several times.
When the parachute is raised higher, have a child you name run under it and then back to
his/her original position. Repeat until all children have had a turn. Expand by having children
run around the outside and back to his/her original position.
38
Fruit Salad
Serves 12
1 ½ cups sliced bananas
1 ½ cups sliced apples
1 cups sliced oranges
1 cups pineapple chunks
½ cup blueberries
½ cup sliced kiwi
3 cups low-fat plain yogurt
½ cup lemon juice
Slice fruit into small pieces and toss banana and apple slice in lemon juice to prevent
them from turning brown. Remove apples and bananas from lemon juice and discard
lemon juice. Stir all fruit together and serve ½ cup fruit salad on top of ¼ cup non-fat
yogurt per child.
Provides 1 fruit/vegetable and 1 meat/meat alternate for CACFP for 3 to 5 year olds.
Calories, 87; Fiber, 1.8 g; Total Fat, 1.1 g; Saturated Fat, .6 g.
Serving suggestion: ½ cup fruit salad with a glass of water.
Suggested Reading
Oliver’s Fruit Salad by Vivian French
39
Throw and Fetch
1 object (bean bag, ball, crushed
paper sack) per child.
Arrange the children on a line facing you.
X
X
X
X
X
The children throw (overhand) the objects as far as
possible. On your signal all the children run and pick-up
their object. Children return to the starting position and repeat.
Emphasize throwing far and waiting for your signal before going after the objects.
STOP
40
Zippy Bean Dip
Serves 12 (1/4 cup)
1 15-ounce can refried beans
1 teaspoon chili powder
½ cup tomato, chopped
1 tablespoon canned,
chopped, green chilies
¼ teaspoon garlic powder
1 cup plain yogurt
¼ cup sliced green onion
(or ¼ teaspoon onion powder)
½ cup shredded cheese
Blend together refried beans with chili powder, tomato, green chilies, and garlic powder.
Mix well and combine with yogurt until well blended. Each child receives 1/4 cup.
Garnish with sliced green onion and shredded cheese.
Recipe adapted from Cooking with WIC Foods
Provides 1 meat/meat alternate for CACFP for 3 to 5 year olds.
Serving suggestion: 1/4 cup Zippy Bean Dip with baked tortilla chips (see recipe card) and a glass of water.
Suggested Reading
Berenstain Bears and Too Much TV by Stan and Jan Berenstain
41
Moving to Music
Music the children like
Arrange the children in a scatter formation
X
X
X
X
Describe sharp movements as a way to move the body to make lines, corners, and angles.
Demonstrate by making your arms straight then angled by rapidly and forcefully bending your
elbows. Ask the children to move their arms in sharp movements. Ask the children to move
other body parts with sharp movements (ankles, waist, hands, etc.)
Describe smooth movements as the way that has circles, turns, and doesn’t stop.
Demonstrate by swinging your arms in circles. Ask the children to move their arms in smooth
movements. Ask the children to move their whole body in smooth movements as you
demonstrate turning, bending, swaying – all smoothly.
Turn on the music and ask the children to move to the music. Remind the children to move
using smooth or sharp movements.
42
Sweet Potato Oven Fries and Coins
4 pounds sweet potatoes as purchased will yield about 18 servings (½ cup)
Fries
Cut up fresh peeled sweet potatoes in strips like French fries and spray with low-fat
cooking spray. Place on baking sheet and bake at 375 degrees for 20 minutes or until
done. Sprinkle with a purchased seasoning mix and lemon juice if desired.
Coins
Make sweet potato coins by slicing peeled sweet potatoes ½” thick, spraying with cooking
spray and sprinkle with cinnamon. Bake the same as fries above.
Calories, 87; Fiber, 3 g; Total Fat,.1 g; Saturated Fat, 0 g.
Serving suggestion: Serve ½ cup sweet potato coins or fries and ¼ cup non-fat cottage cheese and water.
Suggested Reading
Eating the Alphabet: Fruit and Vegetables from A to Z
by Lois Ehlert
43
Turtle and Rabbit
No equipment
Arrange the children in a scatter formation
X
X
X
X
X
Ask the children how they think turtles and rabbits move. Explain that turtles move slowly and
rabbits move very fast. Ask the children to move slow. Once they can demonstrate slow, ask
them to demonstrate fast.
To play the game you will call out “turtle” or “rabbit”. When you say “turtle” the children move
slowly and continuously until you say “rabbit”. When you say “rabbit” the children move fast
until you say “turtle”. Repeat alternating “rabbit” and “turtle”.
Focus the children on listening and following directions. The point of the game is for the
children to move all the time (either fast or slow).
STOP
44
Country Limas
Serves 6
8 ounces dried Lima or Great Northern beans
1 small onion, cut into ¼ inch slices
½ cup tomato juice
2 tablespoons light molasses
1 tablespoon packed brown sugar
1 tablespoon chili sauce
1 teaspoon salt
½ teaspoon dry mustard
2 tablespoons imitation bacon
Heat beans and enough water to cover to boiling; boil 2 minutes. Remove from heat; cover
and let stand 1 hour. If needed add more water to cover beans. Heat to boiling; reduce
heat and simmer about 30 minutes (do not boil or beans will burst). Drain beans, reserving
liquid. Layer beans and onion in ungreased 1-1/2 quart casserole. Mix tomato juice,
molasses, brown sugar, chili sauce, salt, and mustard; pour over beans. Add enough
reserved bean liquid to cover. Cover and cook in 300-degree oven 1 hour. Stir in imitation
bacon.
Calories, 175; Fiber, 7.7 g; Total Fat, .6 g; Sat. Fat, .1 g.
Serving suggestion: ½ cup Country Limas with ½ cup skim milk.
Suggested Reading
D. W. The Picky Eater by Marc Brown
45
Happy Crabs
No equipment
Divide the children equally and arrange them
on three of the four sides of a large square.
XX
X
X
Crab trap
XX
Crabs move by walking sideways on their long and bent legs. The children are going to
pretend to be crabs. Begin by sitting on the ground with legs extended, knees bent and feet
on the ground. Arms are extended behind with hands on the ground. Lift bottom off of the
floor by “walking” hands and feet forwards, sideways, and backwards.
Name each site of the square a color (blue crabs, white crabs, silver
crabs). The open side of the square is the crab trap. You will say
“Blue crabs to the crab trap” and the blue crabs will crab walk to the
open side. Continue by moving the white crabs around to the new
open “traps.” Repeat.
STOP
46
Blueberry Smoothie
Serves 4
2 cups blueberries
1 cup pineapple juice
8 oz low-fat vanilla yogurt
2 teaspoons sugar
If using frozen blueberries, slightly thaw. In the container of an electric blender,
combine berries, juice, yogurt, and sugar. Blend until smooth, about one minute.
Serve immediately.
Recipe adapted from the U.S. Highbush Blueberry Council
th
Serving suggestion: Blueberry Smoothie (1/4 of recipe) with 1/3 cup bite size shredded wheat on the side.
Suggested Reading
Blueberries for Sal by Robert MCloskey
47
Non-locomotor Skills
No equipment
Arrange the children in scatter formation.
Remind the children to stay in their special spot (where they are). Non-locomotor skills are
movements which are done without changing locations. Generally, feet are still. Nonlocomotor skills can usually be done with one body part (the arm) or the whole body. Ask the
children to do the following movements, if they do not know what to do, demonstrate.
* twist
* bend
* balance
* shake
* sway
* stretch
* lean
* wiggle
* swing
* curl
Vary the movement by asking them to move only one arm or leg instead of the whole body.
spots, avail
STOP
Hint: Chalk lines, tape marks, carpet squares or polyspots (plastic
available at school supply stores) help children find and stay in their special spot.
48
Black Bean Salad
Serves 12
16 oz can black beans rinsed and drained
2 cups whole kernel corn
¾ cup chopped green pepper
¾ cup chopped onion
Dressing
1 ¼ cup salsa
¼ cup chopped parsley
1 teaspoon crushed fresh garlic
1 teaspoon ground cumin
1 teaspoon prepared mustard
Mix beans, corn, pepper and onion in a large bowl. Combine dressing ingredients in
small bowl and mix well. Stir into vegetable mixture. Cover and chill before serving.
Calories, 128; Fiber, 3.2 g; Total Fat, .6 g; Saturated Fat, .1 g.
Serving suggestion: ½ cup Black Bean Salad and homemade tortilla chips (see recipe card).
Suggested Reading
Wiggle Waggle by Jonathan London and Michael Rex
49
Fitness March
Marching Music
Arrange the children in 1-2 lines facing front
(i.e. the children should be in a line as if waiting
to walk in line somewhere).
XXXX
XXXX
Play the music and march. Encourage high steps with the knees lifted up on each step.
Encourage moving the arms vigorously in a pattern opposite to the legs. Begin with you as
the leader. March around the area in various patterns (lines, zig-zags, circles, etc.). Then
allow a child to be the leader. Switch leaders often.
STOP
50
Pasta and Trees
(Pasta and Broccoli)
Serves 8
1 cup pasta shapes uncooked (look for
fun and colorful shapes)
3 tablespoon olive oil
1 clove garlic minced or ½ tsp garlic powder
4 cups cooked broccoli pieces
¾ cup grated Parmesan cheese
salt and pepper to taste if desired
Cook pasta according to package directions and drain. In a large skillet heat oil and
sauté garlic until golden brown and remove from oil. Or just add garlic powder to the
oil. Add broccoli to oil remaining in skillet, stirring for 5-10 minutes until heated through.
Turn onto a platter with pasta. Sprinkle with cheese, salt, and pepper to taste.
Recipe from Connecticut Cooks for Kids
Provides 1 fruit/vegetable and 1 grain/bread for CACFP Snack for 3 to 5 year olds.
Calories, 139; Fiber, 2.8 g; Total Fat, 8.2 g; Sat. Fat, 2.4 g.
Serving suggestion: Pasta and trees (1/6 of recipe) with a glass of water.
Suggested Reading
Muncha, Muncha, Muncha by Candace Fleming
51
Flying Bean Bags
1 bean bag per child
Arrange the children in 1 line facing long open area.
The objective of this activity is to practice and develop an efficient over arm throwing pattern.
The best way to do this is to encourage children to throw hard or far. Do not use a target.
Hold the bean bag in the preferred hand, throw as far as possible. Retrieve the bean bags
after the signal and repeat.
Look for and encourage children to:
• Take a big step
• Step on the opposite foot from the throwing arm
• Begin by taking the bean bag in a backward and downward circle
Throwing is important in many activities: provide as much practice as possible.
52
Tropical Freeze
Serves 8
1 cup sliced bananas
1 cup strawberries
1 cup cubed ripe mango
1 cup 100% orange juice
1 cup crushed ice
In the container of an electric blender, combine banana, strawberries, mango, orange
juice, and ice. Blend until smooth. Serve immediately.
Variation: Use 100% cranberry juice instead of orange juice
Calories, 50; Fiber, 1.3 g; Total Fat .3 g; Saturated Fat, 0 g.
Serving suggestion: Glass of Tropical Freeze (1/8 of recipe) with homemade bagel chips (see recipe card).
Suggested Reading
The First Strawberries by Joseph Bruchac
53
Laundry Basket Derby
1 large rectangular basket per
2-3 children
1 cone for each group of 2-3
children
Arrange the children in groups of 2-3 with a laundry basket, one group near each cone. This
activity is easier on a smooth surface, for example, a tile floor.
Describe and walk through the route marked by cones. One child will sit in the basket; two
other children will push the basket with the child inside. Call out “laundry basket upset”, which
means the child in the basket will get out. One of the pushers will move into the basket and
the pushing will begin again. Repeat several times until all children have several turns
pushing and riding.
54
Seeds and Trees
(Broccoli Salad)
6 Servings
1 tablespoon sesame seeds
1 pound broccoli (after peeling stems)
3 tablespoon orange juice
1 tablespoon sesame oil
2 teaspoon soy sauce
½ teaspoon ginger powder
Cook sesame seeds in small pan over medium heat for 3 minutes, shaking pan
occasionally. Cut broccoli into florets. Peel stalks and slice diagonally. Steam broccoli
for 4-5 minutes or until tender crisp. Combine orange juice, oil, soy sauce, and ginger.
Toss with broccoli. Sprinkle with sesame seeds. Serve immediately or chilled.
Recipe from A Cookbook Collection from around the World
Serving suggestion: ½ cup Seeds and Trees with ¼ cup brown rice and a glass of water.
Suggested Reading
Yoko by Rosemary Wells
55
Shake, Punch and Roll
Music
Arrange the children in a scatter formation.
Stand where all children can see you.
X
X
X
X
The movements for this work-out are shaking (a leg, one arm, two arms, or your head),
punching arms alternately forward (vigorously extend and bend arms with fists held the whole
time) and rolling (lay on the ground or floor, roll from back to stomach and back).
Do each movement at least 8 times to the music (for 8 to 16 counts depending on the music).
For younger children repeat each movement more times, for older children change the type of
movement more often. Running in place can be inserted between shakes, punches, and rolls.
Hint: Select music the children enjoy.
56
Garden Fresh Tomato Sauce
Serves 4
3 cups chopped tomatoes
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
½ teaspoon fennel seed
1/8 teaspoon black pepper
Combine all the ingredients in a sauce pan and simmer over medium heat for 15
minutes. Serve over cooked pasta. The sauce can be made ahead of time and put in
the refrigerator and heated again at snack time.
Recipe from Food, Family and Fun: A Seasonal Guide to Healthy Eating
Serving suggestion: Serve with ¼ cup whole wheat spaghetti or other whole grain pasta.
Suggested Reading
Daddy Makes the Best Spaghetti by Anna Grossnickle-Hines
57
Fun with Catching
1 bean bag
8.5 inch foam ball
8.5 inch play ground ball
Arrange the children in one line
facing a long open area.
The objective of this activity is to practice and develop catching skills.
Catching progresses in the following order:
• Sitting with legs spread, stop a rolled ball
• While standing, stop a rolled ball (roll the ball slowly, directed to the child)
• While standing with arms extended and palms up, capture a foam ball tossed (in an
arch) directly to the hands from a distance of about ten feet.
• Repeat above using a bean bag.
• Standing watching a spot on the floor, catch a bounced
ball (toss the ball so it bounces on the spot the child is watching).
• Catch a foam ball tossed in the general direction of the child
(progress to bean bag).
Practice each skill, once that skill is mastered, move on to the next skill.
58
Potato Onion Soup
Serves 4
2 cups potatoes, pared and cubed
3 cups water
2 onions, sliced thin
1 ½ tablespoons flour
½ teaspoon salt
2 cups skim milk
Simmer potatoes in water until tender. Add onions sprinkled with flour as potatoes
begin to soften. Stir in salt and skim milk. Simmer slowly to blend flavors and serve in
heated bowls.
Serving suggestion: 1 bowl of Potato Onion Soup (1/4 recipe) with low-fat whole grain crackers and water.
Suggested Reading
Cactus Soup by Eric A. Kimmel and Phil Huling
59
Kicking Fun
1 crushed newspaper
ball per child
Arrange the children on one line
The objective of this activity is to practice and develop kicking skill.
Kicking progresses in the following order:
1. Push a newspaper forward with foot.
2. Swing leg and contact newspaper ball with foot.
3. Take one step and kick newspaper ball with foot.
4. Take two or more steps and kick newspaper ball with foot.
5. Run, take a large step (which lifts child off the ground), kick newspaper ball with foot.
Practice each skill and then once that skill is mastered, move onto the next skill. Once the
child has mastered steps 1-3 with a paper ball, use a foam ball, then a playground ball.
Caution: Children may step on a real ball and fall.
STOP
60
Serves 42 (1/8 cup serving)
2 ½ cups (1 pound) pinto beans, dry
1/3 medium onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon salt
¼ teaspoon chili powder
¼ teaspoon black pepper
Rinse beans removing any pebbles. Place beans in a large pot. Add enough water to
cover beans and soak overnight or boil 3 minutes and then soak 1 to 2 hours. Drain
water, rinse beans, and set aside. Add 10 cups fresh water to pot and bring to a boil.
Reduce heat to medium and add beans. Wash, peel, and chop onion and garlic and
add to beans. Cook with the lid on for 1 ½ to 2 hours until beans are tender. If water
level gets too low, add 1 cup boiling water at a time to make sure beans are covered.
Add salt, chili pepper, and stir. Reduce heat to low and cook covered for 15 more
minutes. Remove from heat. Mash beans and serve.
Recipe from Stretch Your Food Dollars
Provides 1 meat/meat alternate for CACFP Snack for 3 to 5 year olds.
Calories, 41; Fiber, 1.8 g; Total Fat, .2 g; Saturated Fat, 0 g.
Serving suggestion: 1/8 cup refried beans on ¼ of a whole-wheat tortilla and roll it up into a mini burrito.
Suggested Reading
I Will Never, Not Ever Eat a Tomato by Lauren Child
61
Baby Handball
1 crushed newspaper ball per
child, several foam or playground
beach balls
2 4x4 foot areas marked
Arrange the children one line
XX XXX
The objective of this activity is to practice and develop striking skill. Striking begins with the
hand. Older children can strike with an extension (a racquet or bat). With the ball resting on
the ground, hit the ball with either hand. Move the ball from one side of the area to the
opposite side and back. Repeat several times.
Arrange the children in a scatter formation with balls scattered on the floor. Ask the children to
put the balls in one area by striking the ball(s) with the hand. When all the balls are in that
area, ask them to move the balls back to the other area. Repeat.
62
Spanish Rice
Serves 12
1 cup regular rice, uncooked
1 ½ cups water
1 tablespoon onion, finely chopped
1 tablespoon margarine
8 ounces tomato sauce, canned
In a large skillet or pot, combine water, rice, margarine, and tomato sauce and stir.
Bring to boil, reduce heat to low, and cover. Stir occasionally. Cook for 30 minutes or
until rice is tender.
Recipe from Stretch Your Food Dollars
Calories, 74; Fiber, .6 g; Total Fat 1 g; Saturated Fat, .2 g.
Serving suggestion: 1/3 cup Spanish Rice with ½ cup of pineapple tidbits and a glass of water.
Suggested Reading
Count on Pablo by Barbara deRubertis
63
Rollie Pollie
1 tennis or other small ball per child
Markers for spots (polyspots, chalk)
Arrange the children in one long line
facing an open area.
Present the following challenges to the children:
• Sit, rolling the ball forward using one or two hands to push the ball.
• While standing, make the ball move on the ground sloooowly (demonstrate).
• Walk forward and roll the ball—the ball should be on the ground as it rolls.
• Roll the ball over a spot.
• Roll the ball at a spot, try to make it stop on the spot.
• Roll the ball up and let it bounce.
• Toss the ball and catch it (start with very small tosses).
• Toss the ball from hand to hand.
• Toss the ball to a partner.
As each skill is mastered, move to the next skill.
STOP
64
Baked Beans
Serves 5 (1/2 cup each)
¼ cup ketchup
2 tablespoon brown sugar
1 cup navy beans, dry
Cook beans according to package directions. In small (1 quart) casserole dish,
combine beans, ketchup, and brown sugar. Cover and bake at 350 until bubbly, about
30 minutes.
Recipe from Eat Smart. Play Hard. Healthy Lifestyles website
Calories, 173; Fiber, 10.2 g; Total Fat, .7 g; Sat. Fat, .1 g.
Serving suggestion: ½ cup Baked Beans with ½ cup skim milk.
Suggested Reading
One Bean by Anne Rockwell
65
Thunderbumper
4-6 year olds
1 8.5” playground ball per child
Arrange the children in a scatter formation,
facing an open area.
The objective is to practice bouncing, with the long-term goal of dribbling the ball. Present the
challenges in order, giving a new challenge as children master each skill:
• Bounce and catch your ball with both hands.
• Toss your ball, let it bounce and catch it—use both hands.
• Bounce and catch your ball with both hands 3 times in a row.
• Drop your ball and bounce it with one hand.
• Bounce your ball with one hand, catch it with two.
• Drop your ball, bounce it with one hand two times in a row.
• Bounce your ball as many times as you can.
Encourage children to try both hands.
STOP
66
Sunshine Smiles
Serves 12 (1/2 cup each)
1 cup 100% orange juice
2 cups chopped apples
2 cups orange sections
2 cups sliced bananas
Place cut up fruit in a large bowl. Pour in orange juice and stir to cover all fruit to
prevent browning. Chill or serve immediately.
Provides 1 fruit/vegetable for CACFP for Snack for 3-5 year olds
Serving suggestion: ½ cup Sunshine Smiles with low-fat whole grain crackers and water.
Suggested Reading
Handa’s Surprise by Eileen Browne
67
Ball Stations
Bean bags
8.5” foam balls
Polyspots or other markers
1 cone
Arrange the children according to the diagram.
The objective is independent practice of manipulative skills.
Station 1.
Station 2.
Station 3.
Station 4.
Kicking for distance.
Throwing the bean bag for distance.
Striking the ball with the hand from a cone.
Catching—teacher tosses to the children.
Describe and demonstrate the stations.
Divide children among stations.
Have children practice at a station.
Rotate children among all stations.
STOP
3. Striking
1. Kicking
4. Catching
2. Throwing
68
Safari Soup
Canned bean soup can be a great snack when you don’t have time to cook bean soup
from scratch. Look for soups that are low in sodium. Follow the directions on the can
of soup for preparation and heating directions.
To incorporate a healthy snack into the imaginations of the children and to make the
snack seem interesting and fun, you could include the healthy snack in creative
adventure time. One possibility would be to go on safari with the children by setting up
an excursion to a far away place in the backyard. A sandbox could be part of a desert;
the trees could be cactuses, a wading pool could be a pond at an oasis in the desert
and a shade tent could be put over a picnic table for a restaurant in the desert that
serves bean soup, whole wheat crackers and water. While eating the children could
watch for wildlife (birds, squirrels, rabbits, butterflies, and ants).
Calories, 40; Fiber, 1.6 g; Total Fat, .2 g; Saturated Fat, .1 g 1/2 cup of Bean soup would provide the
equivalent of 1/4 cup of meat/meat alternative which would meet the CACFP Snack for 3-5 year olds.
Serving suggestion: 1/2 cup bean soup with .4 ounces of whole grain Melba Toast (about 3 pieces)
Suggested Reading
Stone Soup by Marcia Brown
69
Streamers
1 36” ribbon, plastic or crepe
1 Paper streamer per child
Arrange the children in a
circle each with a streamer.
Demonstrate and have the children practice the following movements:
• Circles: to the side, in front, overhead, to the other side.
• Squiggles: quickly wiggle the streamer, try it high and low.
• Figure 8: connect two circles, using a smooth motion.
• Snapping to the beat: moving the wrist, snap the streamer in a hammering motion.
Combine the various movements, do them while you walk, follow-the-leader, or put them to
music.
70
70
Zippity Do
1/3-cup bite size shredded wheat per child
½ cup applesauce without added sugar per child
Children can eat the bite size shredded wheat by itself or dip it into the applesauce for
a fondue type snack.
Provides 1 grain/bread and 1 fruit/vegetable for CACFP Snack for 3 to 5 year olds.
Serving suggestion: 1/3 shredded wheat with ½ cup nonsweetened applesauce and a glass of water.
Suggested Reading
Lunch by Denise Fleming
71
Hoops
1 hoop1 per child (24–30”)
Arrange the children in a
scatter formation with a hoop.
Present the following challenges:
• With your hoop on the floor, walk around your hoop (repeat running,
hopping, skipping).
• Jump into your hoop, now out. Repeat.
• Balance with one leg in the hoop and one out of the hoop
• Balance with two feet out and two hands in the hoop.
• Stand under your hoop, beside your hoop, in front, and behind.
• Go through your hoop.
• Roll your hoop.
• Throw your hoop.
1
Non-skid carpet squares can be used for many of these if you do not have hoops.
•
72
3 Bean Salad
Serves 12
1 ½ cups canned kidney beans, drained
1 ½ cups wax beans, drained
3 ¾ cups canned cut green beans, drained
¼ cup white or red onions, chopped
½ cup + 2 tablespoons green pepper, chopped
1/3 cup vegetable oil
1/3 cup white vinegar
1 tablespoon + 2 teaspoon sugar
1 ½ teaspoon dried basil
½ teaspoon ground black or white pepper
½ teaspoon garlic powder
Rinse kidney beans in cold water and drain well. Combine kidney beans, wax beans,
green beans, onions, and green pepper and set aside. To make the dressing, combine
vegetable oil, vinegar, sugar, basil, pepper, and garlic powder. Mix or shake the dressing
in a jar until well blended. Pour dressing over beans. Toss lightly to combine and coat
evenly. Chill several hours or overnight. Mix lightly before serving. Portion with No. 16
scoop (1/4 cup).
Recipe from USDA Recipes for Child Care
Calories 94; Total Fat, 6 g Saturated Fat, .8 g.
Serving suggestion: ½ cup 3 Bean Salad with ½ slice whole-wheat toast
Suggested Reading
Scarlette Beane by Karen Wallace
73
Locomotor Challenges
• Walk under control, do not bump or touch anyone else.
• Walk forward, stop, walk backward, stop, walk backward, stop, walk forward, stop,
walk backward.
• Walk and balance on one foot (repeat).
• Hop on one foot, now the other foot.
• Walk (allow them to walk several steps), hop (again several steps), walk backward.
• Run slowly, now hop, walk backward, hop.
• Walk and jump.
• Run and jump.
• Walk and hop.
• Jump backward, then forward (repeat).
• Step (walk), then hop, step-hop, step-hop.
As children master a challenge, move to the next challenge. Challenges should be repeated.
Use surprise to keep interest.
74
Peach Pops
Serves 10
1 cup orange juice
4 cups sliced ripe peaches
10 paper cups
10 plastic spoons or popsicle sticks
Peel, pit, and chop peaches. Blend all ingredients in blender until pureed. Pour ½ cup
puree into a paper cup with a plastic spoon inserted into the center. Freeze until firm.
Variation: If peaches are not in season, unsweetened canned or frozen peaches may
be used.
Recipe modified from Meals to Please
Serving suggestion: 1 Peach Pop with 1/8 cup non-fat cottage cheese.
Suggested Reading
Hop Jump by Ellen Stoll Walsh
75
Partner Challenges
Arrange the children with a partner.
• Holding hands walk forward with your partner.
• Facing your partner, raise both arms up, move them to the side, make circles.
• Facing your partner, put hands on each others shoulders, toes touching—can you
walk?
• Facing your partner, make a bridge with your arms (hold hands and lift arms up).
• Facing your partner, hold hands and walk in a circle.
• Facing your partner, clap hands together, clap your legs, then hands and so forth.
• One partner stands behind the other, with hands on the partner’s shoulders, walk
forward in follow-the-leader style.
• Facing your partner, hands on shoulders, slide toward me—now away.
•
76
Strawberry Kangaroo
6 servings
2 cups hulled (stems removed) and halved strawberries
1 cup orange juice
6 paper cups
6 Popsicle sticks or plastic spoons
Place strawberries and juice in a blender or food processor and blend until smooth.
Place mixture in paper cups and freeze until partially frozen. Place plastic spoons or
Popsicle stick in the center of the paper cup and freeze until solid.
Recipe modified from California Project Lean website. Recipe courtesy of California 5 a Day Campaign.
Serving suggestion: 1 Strawberry Kangaroo with 1 whole grain rice cake and a glass of water.
Suggested Reading
Sweet as a Strawberry by Sally Smallwood
77
Playland
Pillow
6 foot long rope
Card table
Blanket
Cardboard box
Create a “playland” of items easily found. Try using: empty cardboard box (to crawl through),
rope (on the floor as a balance beam), card table with a blanket (to go under), pillow (to go
over). Demonstrate the path and action at each item, run between items. Children will go one
at a time. Repeat several times.
Go through box
Jump the pillow
run
run
Under the table
Walk on rope
run
78
Rice Crispy Rollovers
5 servings (1/2 cup banana is a serving)
5 bananas
1 cup of rice crispy cereal
½ cup applesauce
Peel bananas and cut them in half. Roll them in applesauce and then in the rice crispy
cereal. Freeze and serve 2 Rice Crispy Rollovers (1/2 cup banana) to each child.
Serving suggestion: 1 Rice Crispy Rollover with a glass of water.
Suggested Reading
The Berenstain Bears and Too Much Junk Food
by Stan Berenstain and Jan Berenstain
79
Going on a Trip
Route Markers
Create a route with markers (cones, carpet squares, plastic milk bottles filled with sand or
water). For each part of our “trip” we will use a different movement.
One child goes at a time, so you and the other children can
“cue” or coach which skill should be done on each
segment of the trip. At the end, you and the children
walk
can go together forming a “train” by doing the
movements in a line. You can substitute
gallop
other movements.
hop
run
80
Serves 3
½ cup banana slices
1 cup 100% pineapple juice
½ cup fat-free milk
3 ice cubes
Combine the banana slices, chilled pineapple juice, milk, and ice cubes. Cover and
blend until frothy. Pour mixture into glasses. Serve immediately.
Variation: Substitute 100% cranberry, orange, or grape juice for the pineapple juice.
Recipe modified from Healthy Fast Food Choices
Calories, 76; Fiber, .8 g; Total Fat, .2 g; Saturated Fat, .1g.
Serving suggestion: ¾ cup Frosty Fruit Smoothie with 1/3 cup toasted oat cereal.
Suggested Reading
Hamster Camp by Teresa Bateman and Nancy Cote
81
Mulberry Bush
Arrange the children in a circle with
2 feet or more between children.
For the chorus sing “Here we go around the mulberry bush, mulberry bush, mulberry bush,
(repeat) so early in the morning” while walking around in a large circle.
During each verse, stand in circle formation, and do the action. “This is the way we
__________, (repeat twice), this is the way we __________, so early in the morning.”
Alternate verses and the chorus.
Touch our toes
Jump in the air
Bend our knees
Hop on one foot
Run in place
Twist our hips
STOP
82
Hummus (Chickpea dip)
Serves 8 (3 tablespoons each)
1 15 1/2 ounce can chickpeas, drained
2 tablespoon olive oil
2 tablespoons lemon juice
2 tablespoon onions, chopped
Mash chickpeas in a small bowl until they are smooth. Add oil and lemon juice; stir to
combine. Add chopped onions. Note: Garbanzo bean is another name for chickpea.
The chickpeas are easier to mash if they are warmed in the microwave for 1 minute.
Recipe from Eat Smart. Play Hard. Healthy Lifestyles website
Provides 1 meat/meat alternate for CACFP Snack for 3 to 5 year olds.
Calories, 96; Fiber, 4.1 g; Total Fat, 2.7 g; Saturated Fat, .8g.
Serving suggestion: 3 tablespoons Hummus with homemade tortilla chips (see recipe cards).
Suggested Reading
Jody’s Beans by Malachy Doyle
83
Trucks
Arrange the children in a line shoulder to shoulder
on one side of and facing an open area.
Each child is a truck. The object is to practice “slow” and “fast” movements. Talk about and
demonstrate the difference between slow and fast. The trucks are waiting for the signal to
move (when you say “start your engines”). The trucks must stay together walking around the
area, until you say “faster”, then some trucks can move quicker as long as all movement is
under control. When you say “slow down, curve ahead” the trucks must walk around the
outside of the area. Alternate slow and fast by using the cues “faster” and “slow down”. Start
over occasionally so everyone is grouped again.
STOP
84
Bird’s Nest Salad
Serves 1
cup grated carrots
5 or 6 grapes
1 teaspoon low-fat salad dressing
1/3
Place grated carrots in a bowl and add a tsp of low-fat salad dressing, stirring to
moisten. Place carrots in the center of a plate and make a hollow in the carrot nest
with the back of a spoon. Place grapes in the nest for eggs. Cut grapes in half for
children under age 2.
Calories, 37; Fiber, 1.2 g; Total Fat, 1g; Saturated Fat, .2 g.
Serving suggestion: 1 Bird Nest with ½ cup skim milk.
Suggested Reading
How my Parents Learned to Eat by Ina R. Friedman
85
Hand Signals
You will use words and hand signals to tell them which direction to move. You can create
your own signals, for example forward is thumb pointing behind you, backward finger is
pointing toward the children, and so forth. Show them the signals, demonstrate, and use
words.
Have the children move in each direction on your visual and verbal cue. Once the children
can do this, use only the verbal cues. Once they can do the verbal cues have them move only
with the visual cues. Try to “trick” them, when you do, make it fun and exciting by laughing
and telling them you are going to try to “trick them” again.
For younger children use walking and go slowly. For older children you can use various locomotor skills (e.g., hope, jump, gallop) in addition to walking.
86
Sunshine Carrot Cocktail
Serves about 6 (2/3 cup each)
2 cups pineapple juice (unsweetened)
½ cup carrots
½ cup banana
½ cup crushed ice or ice cubes
Peel and cut carrots into small chunks. Place carrots in blender and chop for a few
seconds. Add some pineapple juice and blend a few more seconds until carrots are
smooth. Add remainder of pineapple juice, banana and crushed ice and blend until
smooth.
Recipe adapted from Meals to Please
Provides 1 fruit/vegetable for CACFP Snack for 3 to 5 year olds
Calories, 55; Fiber, .5 g; Total Fat, .1g; Saturated Fat, 0 g.
Serving suggestion: 2/3 cup Sunshine Carrot Cocktail with .4 oz unsalted whole wheat pretzels (about ¼
cup)
Suggested Reading
The Carrot Seed by Ruth Krauss
87
Shapes
3 cards with shapes
Explain the three words. Sharp movements are hard, with angles and force. Smooth
movements are soft, flowing, and gentle. Pause is a stop, holding the position, especially
something fun. The activity is to make a movement (sharp or smooth) or pause, until you
change the card. When you change the card the children do that activity until you change
again.
Stop and point out things you like.
Find something good from each child.
STOPSharp
Smooth
Pause
88
Veggies Mountain Adventure
Green pepper slices
Red pepper slices
Yellow pepper slices
Celery sticks
Sweet pickles
Edible snow pea pods
Dill pickles
Broccoli cut into small pieces
Carrot sticks
Jicama cut into small pieces
Give each child 2 of each vegetable item (½ cup total) to build a vegetable mountain
and the small broccoli pieces can be the trees/shrubs/bushes on the mountain (or other
kind of sculpture or flat artwork can be created).
Variation: A dip can be offered (such as hummus or bean dip to help encourage the
children to eat the veggies better or to help plaster the veggies together for the edible
art project).
Provides 1 fruit/vegetable for CACFP for 3 to 5 year olds.
Serving suggestion: ½ cup raw veggies with ½ cup skim milk.
Suggested Reading
The Gigantic Turnip by Aleksei Tolstoy and Niamh Sharkey
89
Parachute Play
Parachute or table cloth.
Arrange the children around the
edge of the parachute.
Begin by shaking the parachute. Place light objects (e.g. ball, jump ropes) on the parachute,
have the children try to shake them off the parachute.
Walk around while holding the parachute with the inside hand.
Reverse directions and hold the chute with the other hand.
Stand, holding the parachute with both hands; raise and lower the
parachute. Allow it to fill with air. Repeat, but everyone will move
inside and sit on the ground continuing to hold the parachute close
to the ground. It should remain filled with air like a tent.
90
Banana Rama Raisin Coleslaw
12 servings (1/2 cup each)
4 cups shredded cabbage (can be purchased shredded in a bag)
1 cup sliced bananas
1 cup raisins
Dressing:
5 tablespoons plain low-fat yogurt
1 tablespoon fat-free mayonnaise
1 teaspoon lemon juice
Mix fat-free mayonnaise, low-fat yogurt, and lemon juice together. Set aside. In a large
bowl, combine cabbage, bananas, and raisins. Toss dressing into cabbage salad.
Variation: Pineapple chunks can be used instead of raisins and bananas.
Calories, 63; Fiber, 1.4 g; Total Fat, .2 g; Saturated Fat, .1g.
Serving suggestion: ½ cup Banana Rama Coleslaw with ½ cup skim milk.
Suggested Reading
Gregory the Terrible Eater by Mitchell Sharmat
91
Fitness Course
4 markers for each stop
on the course
Stop 1. Bend and stretch - touch toes then stand tall and stretch with arms over head (repeat
as time allows)
Stop 2. Crunches - laying on back, arms crossed on chest, roll upward until the shoulders are
off the floor, slowly roll back to start (repeat)
Stop 3. Twister - standing with feet shoulder distance apart, turn upper body as far as
possible in each direction, hands on waist (repeat)
Stop 4. Seal walk - support body weight with arms while legs are extended with tops of feet
on the floor (repeat)
1
Begin with all children traveling with you around fitness course.
Describe and demonstrate each stop; have them practice. Jog
from one stop to the next. Divide the children into 4 groups; one
group begins at each stop. Groups rotate around stops on your
signal.
2
4
3
92
20 servings (a little over 1/2 cup each)
1 tablespoon canola oil
1 cup chopped onion
2 cups dried lentils, rinsed
1 cup chopped carrots
2 cups diced tomatoes-fresh or
canned (14 ounces)
8 cups water or broth/stock
1 cup shredded mozzarella cheese
In large pot, heat oil over medium heat. Cook onion in oil until soft and slightly browned
(about 5 minutes). Add lentils, carrots, tomatoes, and water. Stir. Bring ingredients to
a boil. Reduce heat to low and simmer for about 45 minutes or until lentils are tender.
Spoon soup into bowls. Top with cheese.
Recipe from WIC WORKS California
Serving suggestion: A little over ½ cup Lentil Soup with ½ cup skim milk.
Suggested Reading
Growing Vegetable Soup by Lois Ehlert
93
Beanbag Fun
1 bean bag per child
Arrange the children in a scatter formation or circle.
Present the following bean bag challenges to the children. Repeat. Put the bean bag on your:
arm*
elbow
leg*
shoulder
back
hip
knee
head*
calf*
foot*
hand*
waist
stomach*
thigh
The child responds by placing or touching the appropriate body part with the bean bag.
Demonstrate as necessary. *Easy enough for the younger children.
Do the following with your bean bag:
• Balance it on your head and walk.
• Put it on the floor and walk around it, jump over it.
• Toss it and catch it (older kids may toss it from hand to hand).
STOP
94
Cereal Trail Mix
Serves 12
1 cup Life cereal
1 cup Corn Chex
1 cup Cheerios
1.2 ounces unsalted pretzels (about ¾ cup)
½ cup raisins
Mix ingredients together in a large bowl. Store in an airtight container. Serve each child
cup Trail Mix.
1/3
Recipe adapted from Cooking with WIC Foods
Calories, 63; Fiber, .9 g; Total Fat, .5 g; Saturated Fat, .1 g.
Serving suggestion: 1/3 cup Trail Mix with ½ cup skim milk.
Suggested Reading
A Cool Drink of Water by Barbara Kerley
95
Circus Elephants
Mats, carpet squares or
a soft surface
Arrange the children in a scatter
formation on a soft surface.
X
X
X
X
X
X
Present the following balance challenges.
If the children do not understand, demonstrate. Balance on:
• Left foot
• Right foot
• One hand and one foot
• Two hands and one foot
• Switch to the other foot and two hands
• Head and two feet
• Seat (bottom)
Hint: To challenge older children, ask “can you think of other ways
to balance?” or switch quickly from one to another of the challenges. Repeat.
STOP
96
Gus and Gussy’s Asparagus
Serve ½ cup asparagus per child
Asparagus is an interesting and unusual vegetable that most preschool children have
probably never tried. A story or tall tale can accompany the snack to make the
vegetable more enticing to the children. Be creative and make up something fun if you
don’t have a children’s book that fits the food you are serving. For example, you could
make up a story about how Gus and Gussy Salamander learned to like asparagus one
day while at the park when their Aunt Susie Salamander brought asparagus to a picnic
and they tried it for the very first time and discovered to their surprise that they liked it.
For very young children purchase canned asparagus as it will be easier to chew. For a
little older children, fresh asparagus or frozen asparagus may be served, but it would
be good to help them cut it into bite size pieces. If children are hesitant to try it, a small
amount of low-fat cheese whiz could be served with it.
Serving suggestion: ½ cup Asparagus with ½ cup skim milk.
Suggested Reading
Oliver’s Vegetables by Vivian French
97
Scarf Parade
Scarves or cloth pieces, 20”x20”
Arrange the children in one line or scatter
formation facing an open area.
X X X X
X
X
X
Scarf challenge movement activities:
• Hold scarf in one hand and do general movement patterns such as walking, galloping
and hopping while waving the scarf.
• Make a circle in the air with the scarf. Switch hands and make another circle.
• Twirl while holding the scarf.
• Touch the floor or ground with the scarf then reach for the ceiling or sky.
• Drop the scarf on the floor and pick it up with your toes.
• Throw the scarf in the air and catch it. Catch it with your elbow, head, knee and foot.
• Keeping the scarf taut between your hands, stretch down and touch your toes and
then reach for the ceiling or sky.
• March to music waving the scarf.
98
Broccoli Spuds
Serves 12
3 large baking potatoes (10 ounces each)
3 cups cooked broccoli
7 ounces low-fat shredded mozzarella cheese
Bake or microwave potatoes until done. Cut potatoes into four pieces and mash
slightly with a fork. Layer ingredients with the potato on the bottom, then the broccoli,
and then the cheese and heat briefly to melt the cheese. Each child receives ¼ cup
potato, ¼ cup broccoli, and ½ ounce cheese.
Calories, 130; Fiber, 2.9 g; Total Fat, 3.6 g; Saturated Fat, 2.1 g.
Serving suggestion: Broccoli Spuds with a glass of water.
Suggested Reading
Count with Dora by Phoebe Beinstein and Thompson Bros.
99
Obstacle Course
Chairs
Tables
Blocks
Large cardboard boxes
Arrange the children in one line behind one another.
The Obstacle Course is a fun activity that can be done indoors or outdoors. Use whatever is
available to make obstacles for the children to maneuver around to keep them active.
Have each child move around the various objects that you select for your obstacle course.
Some examples for movement include:
• Over the obstacle
• In the obstacle
• Out of the obstacle
• Under the obstacle
• Around the obstacle
Repeat!
Note: If you do not have a large cardboard box, you can make a square with masking tape on the floor and use that
for having your child step “in” and “out” while doing the obstacle course.
100
Building Blocks
(½ cup each)
Apple slices
Blueberries
Strawberries cut into thin slices
Pineapple slices
Banana slices
Raisins
Honey dew melon cut into thin planks
Lemon juice
The banana and apple can be dipped in lemon juice to keep them from turning brown.
Children each receive ½ cup worth of building materials and build an edible tower, fort,
or sculpture.
Serving suggestion: ½ cup fruit with ½ cup skim milk.
Suggested Reading
In the Garden by Gallimard Jeunesse
101
Follow the Leader
Music
Arrange the children in a circle.
Call out and demonstrate a movement, such as:
• Touch your toes
• Swing your arms
• Stomp your feet
• Jumping jacks
Or have a pretend band and march around the room as if in a parade with the children
following your lead as to what instrument they are pretending to play. Give each child one
turn to be the “leader.” Use your imagination!
102
Cereal and Milk
Serves 1 (1/3 cup cereal and ½ cup milk)
Breakfast cereal with milk can be a very healthy snack. Choose cereal that has no
added sugar and that is whole grain such as bite size shredded wheat, puffed brown
rice, and puffed whole wheat cereal. Serve with skim milk.
Variation: Add raisins or banana slices to cereal. Also, hot cereal makes a good snack
(such as oatmeal and 5-grain cereal).
Provides 1 grain/bread and 1 milk for CACFP Snack for 3 to 5 year olds.
Nutrition information for puffed rice cereal: Calories, 60; Fiber, .1 g; Total Fat, .1 g; Saturated Fat, .1 g.
Serving suggestion: 1 bowl of cereal with skim milk and a glass of water.
Suggested Reading
Let’s Get the Rhythm by Anne Miranda
103
Freeze Dance
Music
Arrange the children in a circle.
Play music and have the children dance to it. Play the music for short and long periods of
time, approximately 15 – 45 seconds. Instruct the children to “stop and freeze” when the
music stops. For a little added twist, have the children wiggle, jump, hop or crawl
to the music. Surprise the children!
104
Pretzels and Applesauce
Serve .4 ounces unsalted pretzels (about ¼ cup) with ½ cup unsweetened applesauce
for each child. Children may dip the pretzels in the applesauce or eat the applesauce
with a spoon.
Provides 1 grain/bread and 1 fruit/vegetable for CACFP Snack for 3 to 5 year olds.
Calories, 96 ; Fiber, 1.8 g; Total Fat, .5 g; Saturated Fat, .1 g.
Serving suggestion: .4 ounces pretzels with ½ cup applesauce and ½ cup skim milk.
Suggested Reading
The Biggest Pumpkin by Steven Kroll
105
Balloon Float
Balloons containing air
for each child
X
X
X
X
Challenge tasks:
• Jump as you hit the balloon in the air and see if it can hit the ceiling.
• Drop the balloon on the ground and move it without touching it. How can you do that?
• Kick the balloon like a football.
• Keep the balloon in the air only using:
o Feet
o Head
o Elbow
o Knee
o What other body part could you use?
• Carry the balloon without using your hands.
• Try to bounce the balloon.
• Hit the balloon back and forth with someone else.
Caution: Remind children to keep balloons away from their mouths.
106
Brrrr Good Frozen Fruit
For a cold and healthy treat, freeze fresh fruit such as grapes, blueberries, raspberries,
sliced peaches, or strawberries on a cookie sheet and then serve ½ cup for snack.
Calories, 31 ; Fiber, .4 g; Total Fat, .2 g; Saturated Fat, .1 g.
Serving suggestion: ½ cup frozen fruit and ½ cup skim milk.
Suggested Reading
Market Day by Lois Ehlert
107
Scarf Imagination
Scarves or cloth pieces, 20”x20”
1 per child
X
X
X
X
X
Free Time Play with Scarves:
Fantasy and imagination often happens when children are given free time to play with the
scarves. Children will pretend it is a cape, veil, make believe animals, blankets, hats and think
of other imaginative ideas.
Add music to encourage movement and dance with the scarves.
108
Goldilock’s Tossed Salad
½ cup of salad per child
Never heard the story about Goldilocks and the tossed salad? Well, each child likes
their salad fixed “just right”. You can teach them about finding the right combination of
greens, reds, crunchies, and softies to make their own salad just right. Be sure to cut
hard vegetables into small pieces so they are not a risk for choking. A variety of kinds
of greens can be offered such as spinach greens, iceberg lettuce, and Romaine. A
variety of dressings can be offered too.
Calories, 51; Fiber, 1.3 g; Total Fat .6 g; Saturated Fat, .1 g.
Serving suggestion: ½ cup of salad with 1 tablespoon of dressing and .4 ounces of whole wheat crackers
Suggested Reading
Goldilocks and the 3 Bears by Valeri Gorbachev
109
Paper Bag Derby
1 paper grocery sack per child
Arrange the children on tile or grass
(a slick surface) in small groups.
XX
XXX
X
X
When you say “start your engines” children should make engine noises (Hurmph, humm,
brummm). When you tell the children to start, such as, “Ready. Set. Go!”, the children will
scoot themselves around the race track on their sacks (by holding the sides of the sacks and
pushing or pulling with the feet). The race track is defined by you. Put the kids into groups to
spread them out. Your hand is the caution flag. Use it to stop the race if children get too
bunched up; then restart the race. Everyone wins each time they go around the track and
back to their starting place.
STOP
110
Bagel Rounds
¼ of one 3” bagel per child
Cut a three-inch whole wheat bagel vertically into round coin shapes and put on a
baking sheet and bake at 350 degrees 5-10 minutes in the oven until lightly toasted.
Serve ¼ bagel for each child.
Calories, 36; Fiber, .5 g; Total Fat, .2 g; Saturated Fat, 0 g.
Serving suggestion: Bagel Rounds (1/4 of a bagel) with Zippy Bean Dip (see recipe card) and ½ cup skim
milk.
Suggested Reading:
From Head to Toe by Eric Carle
111
Hustle
Favorite music with
moderate tempo
X
X
Do the following movements to music.
Repeat each 8-16 times; then do a different movement.
•
•
•
X
X
X
Step and toe touch: Step backwards, stand on one foot. Touch the toe of the
opposite foot on the floor. As you step back swing your arms forward and upwards,
then downwards as the toe touches.
Walk forward: On each step pull arms forcefully down to waist from a position in front
of head with elbows bent.
Side swings: Swing arms in a circle in front of body while taking one step sideways
(step and close).
Jog in place.
STOP
112
Recipe Card Citations
California Project Lean web site.
www.caprojectlean.org/eattowin/recipes/genEatRecipeIndex.asp
Strawberry Kangaroo (renamed from original recipe-Fruit Pops). Recipe
courtesy of California 5 a Day.
CDC’s Fruits and Veggies More Matters website. www.fruitsandveggiesmatter.gov
Squash Soup (modified from Creamy Butternut Squash Soup)
Connecticut Cooks for Kids: A collection from Childcare Providers Throughout
Connecticut. 1996. Published by the Connecticut Nutrition Education and
Training Program.
Pasta and Trees, p. 88.
A cookbook Collection from around the World, 1995, published by Amherst H.
Wilder Foundation.
Sesame Broccoli (Seeds and Trees), p. 175.
Cooking with WIC Foods, South Dakota WIC Program. 1999. Published by the SD
Department of Health.
Carrot Raisin Salad, p. 100
Country Limas, p. 72
Potato Onion Soup, p. 106
Cereal Trail Mix, p. 32
113
Zippy Bean Dip (Cold Bean Dip), p. 89
Eat Smart. Play Hard. Healthy Lifestyles website, USDA.
http://www.fns.usda.gov/eatsmartplayhardhealthylifestyle
Baked Beans
Hummus (renamed from original recipe--Chickpea Dip)
5-a-Day web site – www.5aday.com
Tropical Freeze (renamed from original recipe Paradise Freeze)
Food, Family and Fun: A Seasonal Guide to Healthy Eating, 1996. Published by
the United States Department of Agriculture.
Garden Fresh Tomato Sauce, p. 74.
Food Stamp Nutrition Connection website, USDA. http://recipefinder.nal.usda.gov
Oat Bran Muffins
Pretzel Shapes
Healthy Fast Food Choices. Fact Sheet from University of Minnesota Extension’s
Nutrition Education Programs. http://www.extension.umn.edu/Nutrition
Meals to Please: Helps for Children’s Nutrition, 1983, published by Association for
Child Development.
Peach Pops, p. 117
Sunshine Carrot Cocktail, p. 10
114
Stretch Your Food Dollars. Brochure available online from the San Bernardino
County Health Department Nutrition Program.
http://www.sbcounty.gov/eatwell/EducationalMaterials.htm
Spanish Rice
University of Illinois Extension. Online article: Salt: Too much of a good thing.
http://www.urbanext.uiuc.edu/thriftyliving/tl-salt.html
Salt-Free Herb Blend
U.S. Highbush Blueberry Council. www.blueberry.org
Blueberry Smoothie (recipe adapted)
USDA Recipes for Childcare http://healthymeals.nal.usda.gov
3 Bean Salad
What’s Cookin’ II, editor Charlotte S. Kern, 1997 by Nebraska Department of
Education.
Bread Sticks, p. 120.
WIC WORKS California: Adapted from a recipe developed by the State of
California
Department of Public Health, Women, Infants and Children (WIC) Supplemental
Nutrition Program (www.wicworks.ca.gov).
115
More Information about the Suggested Books:
Berenstain Bears and Too Much Junk Food by Stan & Jan Berenstain, 1985.
Berenstain Bears and Too Much TV by Stan & Jan Berenstain, 1984.
The Biggest Pumpkin by Steven Kroll, 2007.
Blueberries for Sal by Robert McCloskey, 1948.
Bread Comes to Life by George Levenson. Tricycle Press, 2004.
Cactus Soup by Eric A. Kimmel and Phil Huling, 2004.
The Carrot Seed by Ruth Krauss, 1945.
City Green by DyAnne DiSalvo-Ryan, 1994.
Cool as a Cucumber by Sally Smallwood. Zero to Ten, 2005.
A Cool Drink of Water by Barbara Kerley, 2006.
Count on Pablo by Barbara deRubertis, 1999.
Count with Dora by Phoebe Beinstein and Thompson Bros., 2002.
Daddy Makes the Best Spaghetti by Anna Grossnickle Hines, 1989.
D. W. The Picky Eater by Marc Brown, 1995.
Eating the Alphabet: Fruit and Vegetables from A to Z by Lois Ehlert, 1989.
The First Strawberries by Joseph Bruchac, 1998.
Follow Carl by Alexandra Day, 1998.
From Head to Toe by Eric Carle, 2007.
The Gigantic Turnip by Aleksei Tolstoy and Niamh Sharkey,1998.
116
Goldilocks and the 3 Bears by Valeri Gorbachev, 2003.
Gregory the Terrible Eater by Mitchell Sharmat, 1980.
Growing Vegetable Soup by Lois Ehlert,1987.
Guri and Gura’s Special Gift by Rieko Nakagawa and Yuriko Yamawaki, 2003.
Hamster Camp by Teresa Bateman and Nancy Cote, 2005.
Handa’s Surprise by Eileen Browne, 1999.
Hop Jump by Ellen Stoll Walsh, 1996.
How my Parents Learned to Eat by Ina R. Friedman, 1984.
I Like Peanuts by Jennifer Julius. Children’s Press, 2000.
In the Garden by Gallimard Jeunesse, 2003.
I Will Never, Not Ever Eat a Tomato by Lauren Child, 2000.
Jingle Dancer by Cynthia Leitich Smith. Morrow Junior Books, 2000.
Jody’s Beans by Malachy Doyle, 1999.
Let’s Get the Rhythm by Anne Miranda, 1994.
Lunch by Denise Fleming, 1992.
Market Day by Lois Ehlert, 2000.
Muncha, Muncha, Muncha by Candace Fleming, 2002.
Oliver’s Fruit Salad by Vivian French, 1998.
Oliver’s Vegetables by Vivian French, 1995.
One Bean by Anne Rockwell, 1998.
One Cool Watermelon by Hannah Tofts and Rupert Horrox, 2007.
117
100 Hungry Ants by Elinor J Pinczes & Bonnie MacKain, 1999.
Rabbit Food by Susanna Gretz. Candlewick Press, 1999.
Scarlette Beane by Karen Wallace, 1999.
Stone Soup by Marcia Brown, 2005.
Sweet as a Strawberry by Sally Smallwood, 2005.
The Tortilla Factory by Gary Paulsen, 1995.
Wiggle Waggle by Jonathan London and Michael Rex, 1999.
Yoko by Rosemary Wells, 1998.
118
Physical Activity Card Citations
The Pennsylvania State University. Activity Ideas. Better Kid Care Website.
http://go.cas.psu.edu/bkca/. Accessed April 7, 2007.
Obstacle Course
Follow the Leader
Freeze Dance
119
Helpful Websites
www.mypyramid.gov
www.healthysd.gov
www.fruitsandveggiesmatters.gov
http://www.doe.sd.gov/oess/cans
http://www.teamnutrition.usda.gov
http://www.fns.usda.gov/eatsmartplayhard
http://www.doe.sd.gov/oess/cans/nutrition
120

Physical Activities And Healthy Snacks For Young Children

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