CHCECE004 Early Childhood Education and Care Assignment Sample

Promote and Provide Healthy Food and Drinks

1. How did you help to ensure children had access to food and water throughout the day? How did you support children with food allergies/ medical concerns, religious beliefs and cultural requirements in their diets?

Assessors might observe, view, and address the activities and services that a service will have in place to encourage healthy eating under the National Quality System (Yoong et al., 2017).

I ensured that the children had day-round access to food and water by:

1. Relaxed and comfortable mealtimes.

2. Sit down with the kids and eat.

3. Talking about nutritious foods the children are consuming in meaningful ways.

4. Encourage fussy eaters to seek out new food.

5. With the food I consume, being a positive role model.

6. Teaching healthy eating to the children through talks, observations, interactive games.

Assisted kids with food allergies, religious values and cultural needs in their diet by-

1. Addressing family allergies before each child is enrolled.

2. Getting set for allergic reactions.

3. Carefully check labels and take care of products that can cause allergic reactions.

4. Should not cross-contaminate (Yoong et al., 2017).

5. Consideration of banning other foods from the childcare programme

2. Identify and detail the regulation that this requirement relates to. http://www.education.vic.gov.au/Documents/childhood/providers/regulation/NationalRegs0614.pdf

3. What equipment (furniture, utensils etc.) was provided to encourage children to be involved in mealtimes and to enjoy their meals? How did you provide support to use them?

1. Providing furniture that is child sized.

2. Using utensils that make it easier to serve portions of food of the right size.

3. Use squeeze plastic bottles.

4. Using utensils of a different color for serving.

5. Sometimes serve finger foods.

Providing support to use them involves

1. Assessing readiness for the children.

2. Allowing the kids to hold a spoon.

3. Excepting the mess.

4. Having the appropriate gear.

5. Help them make use of Bib, Spoon and Plate.

6. Practice while playing time.

7. Adhere to semi-sticky foods.

8. Being patient with the children.

4. As a role model what actions and conversations during routines did you have with children to help promote a healthy relaxed lifestyle and good nutrition?

Early Years professionals have so many ways to help children learn about food and nutrition. Food experiences will teach kids how food is produced and where it originates. Children may also investigate foods from different cultures, or learn new foods. The topics of conversation include

1. Respect- learning about respect helps them to respect all other people.

2. Environmental conversations– creates an environment for children at mealtimes that is fun and culturally relevant, promoting social interaction and learning (Seward et al., 2018).

3. Cultural interactions- provides children with culturally appropriate meals, food and drink.

4. Nutritional interactions – promotes healthy food and positive eating habits

Actions include

1. Being active every single day. Regular training is essential for healthy child and youth growth, development, and well-being.

2. Choosing water as drink.

3. Eating more vegetables and fruits.

4. Switching off the display, and becoming active.

5. Eating fewer treats, and preferring safer alternatives (Swyden et al., 2017).

5. What health and safety procedures did you follow when preparing, serving and storing food to prevent contamination and/or allergic reactions?

Safe steps in the handling, cooking, and storage of food are necessary to avoid illness caused by the food (Seward et al., 2017). As per the NQS, four phases of the Food Healthy Families campaign need to be held in place at every stage of food preparation:

Clean — Washing hands and surfaces regularly.

Separate — avoiding cross contamination.

Cook — Cooking to the correct temperature.

Chill — Refrigerating necessarily

Preparation

Always washing the hands 20 seconds before and after handling the food with warm water and soap.

Avoiding cross contamination

Cutting boards, utensils, and countertops require sanitization.

Marinating meat and poultry in refrigerator sealed dish (Grant et al., 2016).

Cooking

Cook all steaks, cuts, and roasts of raw beef, pork, lamb and veal at a required temperature of 145 ° F (62.8 oC) as assessed with a food thermometer prior to taking out meat from the heat source.

It is required to rest meat for at least 3 minutes before slicing or consuming for safety and quality.

Storage

Refrigerate the perishable food in 2-1 hours.

The refrigerator must be at or below 40 ° F , and the freezer must be at or below 0 ° F (-17.7 oC).

Bake or freeze raw poultry, fish, precooked meat, and assortment of meat within two days.

consumable foods such as meat and poultry must be tightly wrapped to preserve consistency and avoid meat juice from reaching other foods (Grant et al., 2016).

6. Access the service ‘Food safety policy’ and in your own words describe:

2 actions staff are required to follow that guide practice.

Hygiene practices.

The procedures encompass:

1. Motivating children to follow simple hygiene guidelines like washing hands and proper dental hygiene.

2. Make sure appliances and toys are cleaned / washed frequently, and are well managed.

3. Maintaining amenities such as toilets, kitchens, bed and rest, and tidy play areas.

Toileting, nappy changing

When wet or soiled, a child's nappy needs to be changed promptly. Staff should wear sterile gloves on both hands and a protective apron for all diaper changes, and every child has to wear a fresh set of gloves and smock (Gelli et al., 2017) Both the kid and member of staff have to wash their hands after a nappy shift.

7. Give 3 examples of how you could involve children in menu planning and assisting in meal preparation?

1. Motivating the kids to participate in weekly diet and menu activities.

2. planning grocery shopping for children to help them gain knowledge about food groups, acknowledge good quality products and comprehend food labels (Grady et al., 2019).

3. Teaching kids about food safety to reduce the risk of contamination and food borne disease.

References

Grady, A., Dodds, P., Jones, J., Wolfenden, L., & Yoong, S. (2019). Prevalence of night sleep duration, sleep quality and sleep hygiene practices among children attending childcare services in New South Wales, Australia. Journal of paediatrics and child health, 55(1), 59-65.

Gelli, A., Margolies, A., Santacroce, M., Sproule, K., Theis, S., Roschnik, N., ... & Gladstone, M. (2017). Improving child nutrition and development through community-based childcare centres in Malawi–The NEEP-IE study: study protocol for a randomised controlled trial. Trials, 18(1), 284.

Grant, S., Danby, S., Thorpe, K., & Theobald, M. (2016). Early childhood teachers' work in a time of change. Australasian Journal of Early Childhood, 41(3), 38-45.

Seward, K., Wolfenden, L., Wiggers, J., Finch, M., Wyse, R., Oldmeadow, C., ... & Yoong, S. L. (2017). Measuring implementation behaviour of menu guidelines in the childcare setting: confirmatory factor analysis of a theoretical domains framework questionnaire (TDFQ). International Journal of Behavioral Nutrition and Physical Activity, 14(1), 45.

Swyden, K., Sisson, S. B., Lora, K., Castle, S., & Copeland, K. A. (2017). Association of childcare arrangement with overweight and obesity in preschool-aged children: a narrative review of literature. International Journal of Obesity, 41(1), 1-12.

Seward, K., Wolfenden, L., Finch, M., Wiggers, J., Wyse, R., Jones, J., & Yoong, S. L. (2018). Improving the implementation of nutrition guidelines in childcare centres improves child dietary intake: findings of a randomised trial of an implementation intervention. Public health nutrition, 21(3), 607-617.

Yoong, S. L., Grady, A., Wiggers, J., Flood, V., Rissel, C., Finch, M., ... & Gilham, K. (2017). A randomised controlled trial of an online menu planning intervention to improve childcare service adherence to dietary guidelines: a study protocol. BMJ open, 7(9), e017498.

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