Health, Safety, and Nutrition for the Young Child 9th Edition by Lynn Marotz

تمرين 6

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 children's refusal to eat a new food(s) Should these items be eliminated from future menus Why or why not