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2018 Service-Learning Symposium: Early Childhood Nutrition

Presentation Details

Early Childhood Nutrition

Authors: Logan Snyder, Bambi McAvoy, Trisha Ulieme, Alana Wiggs, Brittany White, Chantel Williams, & Alexandra Walters

Faculty Supervisor: Beverly Rowe, MSN, RN, CNE

Abstract:

The clinical group B-3 was assigned the community of 4-5 year olds, from a pre-kindergarten class at F.A.C.E.S. in Brunswick, Georgia. Nutrition and healthy eating were chosen as an appropriate topic for this age group. The project focused on engaging and interesting activities related to the various food groups. Some specific activities included identifying healthy vs. unhealthy food items and decorating a cow mask while discussing the importance of dairy for building strong bones.  This project provided an opportunity to teach a younger segment of the Brunswick population about the importance of eating healthy, identifying healthy snacks, and eating foods from all food groups. As student nurses, this was an opportunity to utilize health promotion and activities to empower children to eat healthy foods. Through this project the group met service-learning course outcomes, including adapting material to a developmentally appropriate level, utilizing nursing standards, demonstrating respect for diverse lifestyles, and enhancing knowledge about community health concerns. The project was successful in engaging pre-kindergarten students in activities and teaching related to healthy eating during the presentation. The hope for this project is that these lessons will provide a stepping stone into healthy eating and encourage these children to make healthy choices when they have the option.