Activity 1: a)Using the table below, tick the age group that would use this furniture or utensil. 1.Highchair Infant Toddler Preschooler 2.Spoon Infant Toddler Preschooler 3.Fork Infant Toddler Preschooler 4.Knife Infant Toddler Preschooler 5.Cup Infant Toddler Preschooler 6.Bottle Infant Toddler Preschooler 7.Child-sized table and chair Infant Toddler Preschooler b)List five (5) ways you could create a positive and relaxed atmosphere during mealtimes. 1. 2. 3. 4. 5. c) Oultine three (3) activities that would promote healthy lifestyles and good nutrition at an education and care service. 1. 2. 3. Activity 2: Access and research the "Education and Care Services National Regulations". a) Which regulation states"The approved provider of an education and care service must ensure that children being educated and cared for by the servicehave access to safe drinking water at all times; and are offered food and beverages appropriate to the needs of each child on a regular basis throughout theday". b) How could an education and care service ensure they follow this regulation? c) Outline three (3) ways you could model, emphasize and implement healthy eating and nutrition practices with children during mealtimes. 1. 2. 3. d) Find a suitable recipe that you could cook with children 3-5 years and discuss how you would implement this at a service. Write your answer below or attach it to this student assessment. Activity 3: Complete the two-week cycle menu on the following page for children over four years of age. Ensure that the menu you choose contains food and drinks that are consistent with the guidelines for healthy eating: * -NHMRC-Australian Dietary Guidelines * -NHMRC-Infant feeding Guidelines: * -Get Up & Grow - Healthy Eating and Physical Activity for Early Childhood Resources * -NSW Food Authority * Add the following to the two-week menu: 1. a)Five (5) different lunch choices that contain two serves of vegetables, one serve of meat (or alternatives) and one serve of bread or cereal. 2. b)Six (6) different snack choices that contain a serve of bread or cereal and either a serve of vegetables or a serve of dairy. 3. c)Include one (1) healthy recipe that the children can cook. 4. d)List three (3) healthy drinks you could incorporate into your menu. 5. e)Your two-week menu is now complete. List two (2) areas where you could display the menu at the service. Two-week cycle menu Week 1: Morning tea Monday:....... Tuesday:Seasonal fruit platter Wednesday: Seasonal fruit platter Thursday:........ Friday:Seasonal fruit platter Lunch Monday:...... Tuesday: Spaghetti bolognaise with carrot and peas Wednesday: Vegetable risotto with cheesy garlic bread Thursday : Creamy chicken casserole with rice, cauliflower and beans Friday:....... Afternoon tea Monday: Seasonal fruit platter Tuesday: ...... Wednesday: ..... Thursday: Spaghetti bolognaise with carrot and peas Friday: Cheese on toast Week 2 Morning tea Monday:Seasonal fruit platter Tuesday: Vegetable sticks with cheese cubes Wednesday:Seasonal fruit platter Thursday: Seasonal fruit platter Friday:..... Lunch Monday: Meatballs, mash, broccoli & carrots Tuesday:..... Wednesday: Mixed sandwiches Thursday:...... Friday:..... Afternoon tea Monday: ..... Tuesday: Dip & crackers Wednesday: Yoghurt & muesli Thursday: Tea cake Friday: Seasonal fruit platter Activity 4: You have one child who does not eat meat (due to cultural reasons) and one child who cannot eat dairy (due to food allergies). Consider the ingredients from one day of your two-week menu plan (that contains meat and dairy foods). 1. a)Which day did you choose? 2. b)Adapt the following menus to show * Menu 1-how a child who does not eat meat would be catered for? * Menu 2-how you would cater for a child with dairy intolerance? * Write your answers in the table below: Menu 1 No Meat Menu 2 No Dairy * Morning Tea Lunch * Afternoon Tea c) Refer back to the two-week menu. How many ingredients in the two-week menu are foods with labels? d)List the names of the foods with labels. If none of them have labels, choose three foods with labels (not in your menu) to compare, and list the food names. You may need to look in your cupboard at home or the supermarket. e)Which food has the greatest amount of fat according to its label? f)Which food has the greatest amount of sugar according to its label? g)Which food has the greatest amount of sodium/salt according to its label? Activity 5: Create a booklet that could be presented for parent education. Attach your booklet to this Student Assessment Guide. In your booklet, include reference to the following: 1. a)The two-week menu you have developed showing the foods and drink that will be offered to children, including the water that is accessible all day. 2. b)At least one message about why the foods in your menu were chosen. This message may include information about the: * -Nutritional value of the foods. * -Ability of these foods to meeet the religious or cultural needs of the children. * -Ability of the foods to meet the likes or dislikes of the children. * -Foods being chosen to meet the food groups. 1. c)Four (4) of the effects of poor diet (e.g. tooth decay). 2. d)The National Quality Framework, National Quality Standard 2.2.1. 3. e)The Early Years Learning Framework, Outcome 3. 4. f)The United Nations Convention on the Rights of the Child. 5. g)Early Childhood Australia Code of Ethics. 6. h)The importance of breastfeeding. Activity 6: Develop a procedure that lists, in order, the things you need to do to provide a morning tea for children. Write your answer: Include the following in your procedure: * -Food handling guidelines (according to regulatory requirements). * -Food safety processes including protective clothing. * -Furniture & utensils required. * -Preparation you must complete. * -The storage of foods before, during and after use (as there may be left over foods). Activity 7: a) Define the following terms. Make sure you reference your answers. Food allergies or intolerances: Food contamination: Anaphylaxis: b) Outline how food contamination can be prevented. c) List six (6) foods that can trigger anaphylaxis. 1. 2. 3. 4. 5. 6. d) Explain how you could ensure that food and drink provided at the service is consistentwith advice from children's families. For example, advice about children's; * Dietary requirements (due to medical conditions) * Likes & dislikes * Cultural requirements Task 2:Case Study Read each Case Study and answerallthe questions that follow. Case Study 1: At the Childcare Shed, the educators wash the floor at the end of morning play. The children bring their own pack lunch and, unlessit'sraining, they eat lunch on mats spread on the porch. The mats have the remains of previous lunch times. An ice-cream container is place in the centre of the mat for rubbish. Some children have difficulty sitting cross-legged and there are frequent accidental spills. Some children put their food on the dirty mats while they have a drink. There is very little interaction or conversation. The educators sit in a group on adult chairs a short distance away. a) If you were the educator responsible for organising mealtimes at this service, outline three (3) strategies you would put in place for improvement. Explain how your strategies would benefit the children at the Childcare Shed. b) Mealtimes provide an excellent opportunity for learning and involvement with children. List two (2) ways you could involve children at different stages of development in mealtime preparation. Toddlers: Preschoolers: Case Study 2: Ingrid (3 years) screws up her face when she sees oven roasted vegetables on her plate."Yuck, what's that? I'm not eating that, it's yucky." a) List two (2) ways you could encourage Ingrid towards healthy eating. 1. 2. b) Outline two (2) strategies you could use to support and guide children at this service to eat healthy food. Ensure your recommendations are consistent with the guidelines for healthy eating. 1. 2. c) Explain how you could ensure that children at this service have access to drinking water and are offered a variety of healthy food and snacks throughout the day. Case Study 3: On the menu at the service today is a variety of healthy foods, including vegetable sticks with cheese cubes for morning tea and yoghurt & muesli for afternoon tea. One of the educators mentions to you in the morning that Jackson has dairy intolerance. Sheasks if you could take care of Jackson's menu for today. a) List two (2) healthy snack options you could offer Jackson for: Morning Tea: Afternoon Tea: b) You have been asked to check food labels at the service for children who have food allergies. Outline, in your own words, three (3) items of importance when examining food labels for children with food allergies or intolerance. Access "NSW Food Authority - Food Labelling". Case Study 4: Maya (2 years) has been coming to the service for 8 weeks. You have noticed that lately she has been bringing chocolate milk in her bottle and lollies in her bag. She has mentioned thefamily's eating habits on a few occasions, and it appears that they eata lot of fast food. You noticed Maya eating her lollies at the service, which is drawing the attention of the other children, so you asked to put her lollies back in her bag. Maya became quite upset. You needto address this issue with Maya's parents when they pick her up this afternoon. a)Outline two (2) supportive and informative strategies you could use to educate Maya'sparents about healthy eating. 1. 2. b) Explain how you could display and utilise the cycle of healthy menus for the next two weeks at the service in a way that would help educate families about healthy eating. c) List three (3) creative ways you could educate families about infant feeding requirements and guidelines. 1. 2. 3. d) Describe the information you could provide to families about the implications of poor diet Case Study 5: Rachel has been given the task of updating the guidelines for healthy food provision at the service. Her supervisor has asked her to list all the relevant authorities and summarise their guidelines. Rachel is not quite sure where to start. Assist Rachel by completing the table below. Guideline United Nations Convention on the Rights of the Child * Summary Early Childhood Australia Code of Ethics * Summary Education and Care Services National Regulations Summary (List relevant regulations:) National Quality Standard 2.2.1 * Summary Australia and New Zealand Food Standards Code * Summary Case Study 6: You arrive at the service to open up for the morning shift and when you enter the kitchen you notice droppings on the bench which look like they might be from a mouse. You open the pantry cupboard and see a mouse nibbling on a biscuit. The mouse then scurries away out of sight. a) Outline the first thing that you would do in the above situation. b) The service Director is away, and you now have the responsibility for this situation. Describe the next steps in your plan of action. You will need to consider: * Regulations. * Compliance with hygiene practices. * Safety-dealing with contaminated foods. * Removal of the mouse. * Documentation of incident