Mark plans and prepares the meals for a local Head Start program that serves approximately seventy-five 3- and 4-year-olds. He has explored and likes the new MyPlate guidelines and wants to use several features when he develops his weekly menus for the coming school year. He is especially interested in including a greater variety of fruits and vegetables for the children to try and incorporating more plant-based proteins and ethnic foods into his meals. Mark and the teachers have fenced off a corner of the play yard where the children will be able to plant a garden when they return in the fall. They also worked together over the summer to design weekly lesson plans around featured foods and have decided to concentrate on colors during the first month.
How should the menu planner respond to childrenâ€™s refusal to eat a new food(s)? Should these items be eliminated from future menus? Why or why not?

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23-11-2021
Biology

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Mark plans and prepares the meals for a local Head Start program that serves approximately seventy-five 3- and 4-year-olds. He has explored and likes the new MyPlate guidelines and wants to use several features when he develops his weekly menus for the coming school year. He is especially interested in including a greater variety of fruits and vegetables for the children to try and incorporating more plant-based proteins and ethnic foods into his meals. Mark and the teachers have fenced off a corner of the play yard where the children will be able to plant a garden when they return in the fall. They also worked together over the summer to design weekly lesson plans around featured foods and have decided to concentrate on colors during the first month.
How should the menu planner respond to childrenâ€™s refusal to eat a new food(s)? Should these items be eliminated from future menus? Why or why not?

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jaquelinefvr jaquelinefvr · Answer 1 · 2021-12-01T13:42:27+01:00

The menu planner must respond to children's refusal to eat a new food by introducing foods in gradual and diverse ways, looking for strategies to make the children's experience more playful.

Items that children are less likely to try should not be removed from future menus, but should be implemented in a way that accepts those foods.

The menu planner must therefore establish a plan to introduce healthy eating to children through knowledge of each food, explanation of benefits, integrative tasks and activities, diversified recipes, etc.

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