Learn how to choose healthy drinks. Head Start staff can help parents prevent tooth decay by promoting healthy drink choices, such as milk and fluoridated water, and limiting drinks with added sugar.
Enhancing Participant-Centered Services Between the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and Head Start Programs
Explore this tip sheet to learn about 10 ways to create state and local program partnerships between Head Start and local Women, Infants, and Children (WIC) programs.
Three short webinars on responsive feeding and how home visitors can help families make the most of mealtimes.
Home Visitors can explore this resource to learn how to make responsive feeding a part of families' mealtime routine.
Find simple recipes for healthy snacks that young children can make in Head Start programs or at home with their families. Each recipe includes a list of ingredients, directions, a picture of the prepared recipe, and, where needed, safety tips.
I Am Moving, I Am Learning (IMIL) is a proactive approach for addressing childhood obesity in Head Start children. Training participants provided these testimonials after attending the IMIL trainings in 2017–2020.
Children who are often given sugary drinks are more likely to have tooth decay (cavities). Learn about which drinks have added sugar and which drinks (water and milk) are best for children.
Clean, sanitary drinking water should be readily accessible in indoor and outdoor areas, throughout the day. On hot days, infants receiving human milk in a bottle may be given additional human milk, and those receiving formula mixed with water may be given additional formula mixed with water. Infants should not be given water, especially in the first six months of life.
The Positive Eating Environment Self-Assessment for Early Care and Education (ECE) Programs offers a brief, user-friendly way to assess basic mealtime practices. Learn how this assessment can help center-based and family child care programs that serve 3 to 5 year olds. Staff can use this tool to evaluate the availability of healthy nutrition and mealtime environments. It can also be used for staff discussions and policy planning.