2018-06-13 / News

Preschool nutrition needs good planning

Nutrition for Preschoolers There are a lot of parents in this community trying to raise a preschooler who often have questions about good nutrition for youth this age, especially since they can be picky eaters. It is key to offer a variety of foods, including vegetables, fruits, dairy, grains and protein. When offering grains, try to make at least half of the grains whole grains. We want to vary vegetables so they are getting a rainbow full of colors every week. One of the biggest tips we give families with youth in this age is to plan, plan and plan. It can be a very stressful and busy time in your lives and it is much easier if you plan your meals ahead. It also helps if your children help with the menu planning and even some of the food preparation. Also offer proper serving sizes for the youth and try to make meal times enjoyable but enjoy them at the table as a family instead of in front of the television.

Parenting program For specific information and handouts, join the Extension Service at 5:30 p.m., next Tuesday, June 19, when the Very Important Parents Program, a parenting program for families with children from birth to 5 years old, is hosting its monthly group meeting with the topic “Eat Smart, Move More.” The N.C. Cooperative Extension office will provide instruction to discuss how to make your plate more colorful, get kids involved in the kitchen, nutrition for preschoolers and other physical activity ideas. Call Parent Educator, Carla Johnson, at 336-599-1195 by Monday to register. It is free to attend.

Crunchy Hawaiian Chicken Wrap – serves 6

¼ cup light mayonnaise
1/8 cup white vinegar
¼ cup sugar
1 tsp poppy seeds
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 ½ tsp chili powder
2 cups fresh broccoli,
shredded
1 ½ cups fresh carrots,
peeled, shredded
¼ cup canned crushed
pineapple, in 100% juice,
drained
1 cup fresh baby spinach,
chopped
3 cups cooked diced
chicken, ½” pieces (12
oz)
6 Whole-wheat tortillas,
10”
In a small mixing bowl,

combine mayonnaise, vinegar, sugar, poppy seeds, garlic powder, onion powder, and chili powder for the dressing. Mix well. Cover and refrigerate. Combine broccoli, carrots, pineapple, and spinach in a large bowl. Stir in dressing and chicken. Mix well. Serve immediately or cover and refrigerate. For each wrap, place 2/3 cup filling on the bottom half of the tortilla and roll in the form of a burrito. Place seam side down. Cut diagonally. Serve immediately.

Nutritional Information: 308 calories, 6g fat, 24g protein, 42g carbohydrate, 5g fiber, and 408mg sodium.

Return to top