Healthy food and drinks Assessment
- University :
TAFE Queensland Management Exam Question Bank is not sponsored or endorsed by this college or university.
- Country :
Australia
Part 2- Healthy food and drinks
Introduction: To complete this assessment part, using the nutrition and meal planning scenario, respond to eight short answer questions related to:
promoting healthy eating,
planning food and drinks that are nutritious and appropriate for each child and
maintaining food safety during food handling
Nutrition and menu planning scenario
As an educator at Happy Days Early Learning Centre you have an important role in promoting healthy eating, food safety and food hygiene habits.
Your service provides care for seventy children at present, including ten infants aged between six to twelve months and sixty children aged between twelve months to five years.
The cook has developed a two-week cycle menu, week one has been approved and accepted although week two is only a draft. The cook has asked you to assist in developing the week two menu according to the Australian Guide to Healthy Eating and Get up and Grow: Healthy Eating and Physical Activity Early Childhood resources ensure the menu provides a nutritious and balanced diet for all of the infants and children at the service.
The cook has also identified cultural and dietary requirements for some children which needs to be added to the menu. Alex attends Wednesday and is vegetarian but is able to eat eggs and dairy, Martha attends Wednesday and Friday and is lactose intolerant and Muhammad attends Thursday and Friday and is Muslim and does not eat pork or pork products.
This two-week cycle menu will then be displayed on the notice board at the service. All cycle menus are also displayed in the service’s monthly newsletter for parents/guardians to view and provide additional advice about their child’s dietary requirements, likes, dislikes and any cultural or other requirements families have regarding their child’s nutrition.
Menu planning and healthy eating
Below is a two-week cycle menu.
Week 1 has been completed by the cook.
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Use your understanding of the Australian Guide to Healthy Eating to complete Week 2 of the menu plan. In the Week 2 table below, complete the menu by:
Filling in the blank spaces
Completing the daily food servings section
Listing the cultural and dietary requirements for the children listed in the menu plan
b. Access the National Quality Standard and the EYLF and identify:
one National Quality Area
one Standard
one Element
one EYLF learning outcome and
one sub element
That are relevant to your menu and promoting healthy eating and ensuring that food and drinks provided are nutritious, appropriate for each child and prepared in a safe and hygienic manner.
All correctly identified
a. Discuss why it is necessary to have a separate menu for infants (0 - 12months). Include how this meets the Australian Guide to Healthy Eating dietary guidelines.
(30-60 words)
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Infants have unique nutritional requirements. Breastmilk is the ideal diet for babies throughout the first six months of their lives, and it is all they require. When an infant is exposed to food beyond 6 months of age, the texture changes as they get more control of their mouth and jaw, and teeth begin to appear ü . As they approach 12 months of age, go from pureed to mashed to bite-size to finger meals. It is critical to expose kids to a variety of nutritious and nourishing foods from the five food groups from an early age in order to establish healthy eating habits. ü |
For each age group below identify two examples of age-appropriate types of foods.
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Birth to 6 months |
1. Breastmilk 2. Formula Milk ü
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6 - 12 months |
1. pureed cooked apple or pear 2. infant cereals ü
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12 months +
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1. Cut fruits 2. variety of foods from all food groups with varying texture and flavour ü
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a. Explain how Article 24 of the UN Rights of the Child relates to providing food in a Children’s Education and Care Service (20 – 40 words)
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All children have the right to clean water, nutritious food, and quality healthcare, according to Article 24. While the child is in the education and care service, he or she must have access to all of the above, which should be provided by the centre. ü |
The Code of Ethics states we should “Create and maintain
safe, healthy, inclusive
environments that support children’sagency and enhance their learning
”.
Explain how this relates to providing safe, healthy food in a Children’s Education and Care Service. (20 – 40 words)
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All child care facilities are required by law to provide a safe atmosphere, nutritional healthy meals, and constant access to drinking water. The centre provides these services to all children participating in their programme. In the event that a centre fails to provide certain services, the authorities may impose penalties. Guidelines are as follows:
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Identify three ways to provide education and support to families around healthy eating. (30-60 words)
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1. By displaying posters within the service |
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2.
By providing parent with information booklets to take home |
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3.
Display the weekly menu for parent to see so that they can make amends, recommendations or comment for future menu planning |
Good ideas
Explain why water is an important daily requirement for children (20-40 words)
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Water makes up roughly 55 percent of a child's body weight and aids in digestion, body temperature regulation, vitamin absorption, and waste elimination, among other functions. Water keeps youngsters hydrated and should be always readily available. |
Identify what the Early Childhood Education and Care Regulations* state regarding the provision or water for children. (20-40 words)
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Water keeps children hydrated and should always be readily available . Under the provision it states that safe drinking water should be accessible at all times.
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Identify how to ensure that children have ready access to water between mealtimes? (20-40 words)
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Water should be offered to children at mealtimes and in their own water bottles while they are outside. When outdoor educators can ensure that bubblers, water jugs, or containers provide enough access to water . ü |
a. List five foods that commonly cause allergic reactions.
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correct
b. Food intolerance is different to food allergies.
Describe what food intolerance is and
list three symptoms
(20-40 words)
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Dietary intolerance is a broad phrase that refers to a variety of unfavourable food reactions that result in symptoms after consuming certain foods. Stomach pain, bloating, gas/flatulence, diarrhoea, irritable bowel syndrome (IBS), rashes, hives (urticaria), recurring mouth ulcers, or headaches are examples of these symptoms. If food intolerances aren't treated appropriately, the symptoms might have a negative impact on one's overall health and well-being |
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1. Stomach Pain ü |
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2. Bloating ü |
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3. diarrhoea ü |
Describe two strategies educators can use to reduce the risk of children being exposed to foods they are allergic to (20 – 40 words)
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Good ideas
5. The cook has gone home for the day, and you find a bowl of rice and chicken prepared for tomorrow’s lunch has been left out on the bench for at least four hours.
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Identify what will have happened with the microorganisms in the food during this time (20-40 words)
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Bacteria had time to thrive while the food sat on the bench, as the environment is conducive to their growth. Food poisoning can occur as a result of the bacteria's rapid growth. ü |
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Following safe food handling guidelines, what should you do with the chicken and rice? (20-40 words)
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The bowl of food was not stored at the proper temperature, and it must be thrown away ü properly because it has been out for more than 2 hours and will not be used until the next day. |
6. Detail food safety procedures a service would develop and maintain for when working in the kitchen and preparing the menu for children at the service. In your response, include the procedures for:
hygiene,
temperature control,
equipment usage,
food storage to prevent microorganism cross contamination and
minimising allergic reactions
(20-40 words for each)
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i. When working in the kitchen, always use clean protection equipment such as an apron, a hair net cover, gloves, and clean shoes. Make sure you don't take your protective gear into the restroom with you and change before returning to the kitchen. |
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ii. high-risk chilled foods between 0°C and5°C > frozen foods – must not be kept frozen at less than minus 18°C > dry goods 10°C – 15°C ü |
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iii. Prepare raw and cooked meals separately, if feasible, using different chopping boards and tools. ü
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Iv store open foods in sealed containers follow the FIFO (First in First out) rule ü |
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V Always check to see if the product contains traced of nuts of other allergens per as children in the centre. ü |
7. Nutrition can affect health, mood and behaviour. List five effects of poor nutrition in children (30 – 60 words)
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All correct
8. a. Define tooth decay (20-40 words)
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Tooth decay is a diet-related condition that affects children of all ages and can begin at a young age. Teeth become exceedingly weak as a result of dental decay, which causes holes or cavities in the tooth. This results in plaque, which converts the sugar in our meals and beverages into acid,causing damage to our teeth. ü |
Describe the consequences of tooth decay for children’s oral health (20-40 words)
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Tooth decay can have a variety of repercussions, including severe pain and infection in the mouth, trouble in speech development, difficulty chewing food, low self-esteem, and poor nutrition. ü |
Explain why ‘swish and swallow’ is an important dental hygiene routine and describe how you would discuss this routine with children (20-40 words)
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Swirl and swallow are a crucial activity in which children take a drink of water, swish it around in their mouth to dislodge any lodged food particles, and then spit it out. they need to swallow the water It's a pleasant approach to maintain the kids' teeth in good shape. After a meal, I'd invite all of the kids to gather around with their water bottles in hand.
Take a sip of water and swish the water around inside their mouth from side to side and
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