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FEEDING CHILDREN: 4 - 6 YEARS
The information explosion in the science of nutrition very often creates the impression that available information is contradictory. Consequently, it is no longer easy to distinguish between fact, misinformation and fiction. The Nutrition Information Centre of the University of Stellenbosch (NICUS) was established to act as a reliable and independent source ofnutrition information.

As children grow, their world expands and their social contacts increase in importance. They have a decreased interest in food and an increased interest in the world around them. They acquire knowledge by leaps and bounds and the early years are ideal for providing nutrition information and promoting positive attitudes about all foods. It is natural to enjoy food and it is thetask of the parent to see that the child grows up with a positive attitude towards food.

Food Choices during Childhood
Children are growing and developing teeth, bones, muscles and blood and therefore need more nutritious food in proportion to their weight than adults. To provide all the essential nutrients, a child's meals and snacks should include a variety of foods from each group inamounts suited to the child's appetite and needs. Serving sizes increase with age. A portion of meat, grains, fruits or vegetables for children is loosely defined as 1 tablespoon for each year. (This rule of thumb applies until children reach the age of 12). To ensure that children have healthy appetites for food when they are hungry, parents and caretakers should make sure that any sweets, sweetenedcooldrinks and concentrated sweets are allowed in moderation and not in place of nutritious food. Nutritional disorders such as obesity and dietary inadequacies are more likely to occur when nutrient dense foods (such as bread, milk, meat fruit) are replaced with less nutrient dense foods (such as sweets, sugar, cooldrinks). See table below.

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Recommended Daily Food Intake for Good Nutrition2-TO 3-YEAR-OLDS
FOOD Milk and dairy products ½ cup 4-5 ½-¾ cup 3-4 Portion size No of servings

4-TO 6-YEAR-OLDS
Portion size No of servings COMMENTS The following may be exchanged : ½ cup of milk, ½ cup yogurt , 15-20 g of cheese , 2½T nonfat dry milk powder The following may be exchanged :1 egg , 2T peanut butter , 4-5 T cooked legumes Include one green leafy or yellow vegetable forvitamin A (spinach, carrots, broccoli) Include one vitamin C-rich fruit or juice : citrus, strawberries, melon tomato

Meat, fish, poultry, legumes

30 - 60 g

2 4-5

30 - 60 g

2 4-5

Fruit and Vegetables Vegetables

Fruit

2-3T cooked or few pieces raw ½-1 fresh or 2 - 4 teaspoon canned or 125 ml juice (pure)

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3-4 T or few pieces raw ½-1 fresh or 2-4 teaspoon canned or 125 mljuice (pure) 3 1 slice

Total of bread and grain products: Choose: Bread: whole grain or enriched

3 ½-1 slice

The following may be exchanged:1/2 cup spaghetti, macaroni, noodles or rice

Cooked cereal ¼-1/2- cup ½ cup Dry cereal ½-1 cup 1 cup Fats and Oils 30 - 40 ml* In addition to and not as a substitute of nutrient dense foods. To be consumed according Sweets and snacks: to level ofphysical activity and nutritional status of the child. Sugar, jam, honey, sweets, sweetened cooldrinks, chocolates, crisps cookies, ice cream, etc. Adapted from Krause and Mahan, 11thedition T: tablespoon * Guideline: 25 -30% fat of total energy roughly equals 30-40 ml in addition to fat from low fat milk and meat.

Nutrient Needs:
The Dietary Reference Intakes (DRI's), which replace the periodicrevisions of the Recommended Dietary Allowances (RDA's), are based on current knowledge of nutrient intakes for optimal health. Energy and Protein: Dietary energy must be sufficient to ensure growth and spare protein from being used for energy without being so excessive as to cause obesity. A suggested proportion of energy is 50% - 60% as carbohydrates, 25% - 30% as fat and 10% - 15% as...