Nutrition & Foodservice Edge Magazine - November/December 2021 - 21

eatsmart@paulbunyan.net
without a pandemic or healthcare crisis. Some
of the concepts we will discuss require staff and
resources. Even though that may not be our
current reality, we can dream of a future where
it is.
A CLOSER LOOK AT DINING
POPULATIONS
Daycare/Preschool/Early Education
Population
Nutrition Problems: Selective, " picky " eating,
food ruts, distractions while eating, food
insecurity
Positive Eating Environments to Improve
Nutrition Problems: Parents are often amazed
when entering a daycare or preschool dining
area. The tiny people are sitting together, in
nutrition with psychology. One of her most
recognized concepts for feeding young children
is called The Division of Responsibility, which
states:
* You [the adult or caregiver] are responsible
for what, when, and where.
* Your child is responsible for how much and
whether.
Many daycares and preschools have adapted
The Satter Institute's philosophy to create
positive eating environments. One illustration
is a preschool teacher offering food items, in
appropriate amounts, to the child and allowing
the child to eat how much or whether to eat
at all. Let's say lunch consists of whole grain
pasta with red sauce, parmesan cheese, green
beans, orange slices, and a cookie. If the child
Kristin Klinefelter,
MS, RDN, LDN lives in
Northern Minnesota
with her family, working
in a variety of capacities
in the nutrition field. She
has never encouraged
her kids to be in the
" clean plate club " and
always focuses on the
environment of eating
when teaching lifestyle
change.
ELLYN SATTER, MS, RD,
CICSW, BCD, a therapist,
author, and lecturer, has
developed concepts and
practical feeding and eating
models that combine her
knowledge of nutrition with
psychology.
appropriately-sized chairs and tables. They are
eating a meal with peers, using their manners,
and eating their veggies! Their school-day meal
intake may astonish parents, leaving them
wondering why their children won't eat the
broccoli at home or why they leave their food
on the plate yet ask for a snack at bedtime.
Many factors are considered in creating positive
meal environments for this age group. One
expert in the area of feeding young children
is Ellyn Satter, MS, RD, CICSW, BCD, a
therapist, author, and lecturer. Satter has
developed concepts and practical feeding and
eating models that combine her knowledge of
only eats the cookie and oranges, the provider
or teacher will not coax, bribe, or reward that
child into eating additional foods. The staff
can, however, influence the menu in the future
to provide foods that may be more accepted
by the child. The provider will eat the same
meal with the children, showing enjoyment
for the foods, along with making the mealtime
pleasant.
Continued on page 22
NUTRITION & FOODSERVICE EDGE | November-December 2021 21
Nutrition & Foodservice Edge Magazine - November/December 2021

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