Fruit and Vegetable Snack Attack
by Laurel A. Jones
Child Care Educator/Research Associate
Child Care Quality Initiative
VA Cooperative Extension

Healthy eating habits are established at an early age. Children tend to keep the same eating and exercise habits throughout life; therefore, learning to make sound nutritional choices early is an important component to wellness as an adult. Health instruction easily fits into the active learning environment and should be included in school-age programs.

Studies have shown that obesity is on the rise, especially in young children. Nutritious snacks have been replaced by junk and convenience foods, and physical activity by television. Obesity is the most prevalent and serious nutritional disease in the United States. From 5 percent to 25% of children and adolescents may be affected. Research suggests that on the average only 26% of children eat the recommended five servings of fruits and vegetables a day, almost half of all children eat less than one serving of fruit a day.

Additionally, one third of vegetables consumed are fried potatoes and potato chips! The United States Department of Agriculture recommends that children and adults eat five servings of fruits and vegetables each day. Fruits and vegetables containing vitamin C, vitamin A, and fiber are essential to good nutrition. The vitamins found in fruits and vegetables help children stay healthy and help children's bodies grow. They also give children energy.

Children can learn to identify, classify, and choose fruits and vegetables that are essential to their health and well being. Children learn to make good food choices through modeling, familiarity, and being offered a variety of foods. Modeling demonstrates to children that eating fruits and vegetables is important for adults as well as children. Additionally, children eat what they experience.

• Take a field trip to a local grocery store and allow children to select green fruits and vegetables for a tasting party.
• Create a rainbow salad or make silly faces using various fruits and vegetables.
• Have a "sound tasting" party, sample crunchy and soft fruits and vegetables. Taste fruits and vegetables in different forms. For example, a potato can be mashed, baked, or scalloped, etc.
• Let children work in small groups to plan and make snacks for the program.
• Create a 4-H Nutrition and Cooking Club to meet as part of the after-school program.
• Keep an ongoing graph of the numerous fruits and vegetables children have tasted and like best. Enjoy!

Dietz, W. H., Jr. (1983). Childhood obesity: Susceptibility, cause and management. Journal of Pediatrics, 103 (5), 676-686.

Elliot, T. & Wiley, D.C. (1996). Assessing healthy behavior recognition in preschool, Head Start children. Journal of Health Education, 5 (27), 294-299.

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