CHCECE004 Promote and provide healthy food and drinks.docx

CHCECE004 Promote and provide healthy food and drinks Assessment To achieve a competent result for this unit you must satisfactorily complete all the assessments requirements listed below. Assessments for this unit are as follows: Assessment Number Type of Assessment Description and location Assessment 1 Short Questions/Multiple Choice Questions/True or False There are short questions found in this booklet. You will be given the opportunity to respond to each question in your own words in a written format. In special cases you may respond verbally. Assessment 2 Case studies/Scenarios There are Case studies/scenarios in this booklet. Read the case studies given and answer the questions that follow. Use your own words in answering these case studies. Assessment 3 Research Activity There are research activities found in this booklet. You are required to research the topic and respond to each question in your own words in a written format. In special cases you may respond verbally. Assessment 4 Personal/Reflective Journal Instructions for the journal are in the supervised work placement booklet Assessment 5 Third Party Observation Will be performed by the workplace supervisor while the student is on Work Placement. Assessment 6 Work Place Observation Your workplace supervisor observes you in the work place setting demonstrating the practical application of the skills and knowledge that you have gained in relation to these units. Your supervisor is required to observe you performing tasks in the workplace using the checklist provided in the third party report. During the observation your assessor will make a judgment as to whether you have met the required skill level for the qualification, or if further practice is required. Instructions and checklist for work placement are in the supervised work placement booklet. When an assessor is unable to visit the workplace they shall liaise with your workplace supervisor to confirm your ability to perform the tasks as part of the training package. Assessment 7 Portfolio In your portfolio you should collect information relevant to the unit such as the Children’s Developmental Stages, Playground policies etc.

Instructions to the Student Please read all the information given to you before you start any assessment task. If you do not understand some or all of the questions, please ask your trainer/assessor for assistance. Attempt to answer ALL questions in your own words on the assessment paper provided. The questions are designed to assess your understanding of the unit as well as your underpinning knowledge. To satisfactorily complete this assessment task you are required to complete the whole assessment. To do this you will need to answer all questions correctly and demonstrate you have achieved the required knowledge to industry standards. This assessment is intended to be fair and flexible. If you feel that we should change any aspect of this assessment to be fair, equitable or flexible, immediately contact your assessor who will attempt to make alternative arrangements.

Assessment Tasks Outcome Unit: CHCECE004 Promote and provide healthy food and drinks Student ID: 80121 Student Name: Amandeep Kaur Assessors Feedback Assessors: Please return this cover sheet to the student with assessment results and feedback. A copy must be supplied to the office and kept in the student’s file with the evidence. Tasks included in submission Assessment Tasks Title Satisfactory/ Not yet satisfactory Assessor Signature Date Re-submission Satisfactory/ Not yet satisfactory Short Questions Assessment 1 Case Study 1- 2 Assessment 2 Research Activity 1-4 Assessment 3 Satisfactory Not Yet Satisfactory Assessor Signed: Assessor Name: Date: Page left intentionally blank

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Assessment 1 Short Questions 1. Education and care services must prepare and provide food in a way that is safe for the children in their care, in order to reduce the risk of spreading infectious diseases through food. Read the following statements and indicate whether they are True or False. Statement Australia’s food safety standards state that reheated food should reach 50°C. True False Always wash and dry your hands before handling food. There is no need to wear gloves when cooking food if your hands are clean and dry. True False Educators should not allow children to share individual eating or drinking utensils, or take food from other children’s plates or bowls. True False Educators can use the same spoon/utensils to feed each infant. True False Children only need wash and dry their hands before meals if they’ve been outside playing. True False Educators need to teach children to turn away from food when they cough or sneeze, and then to wash their hands. True False Keep food hot (more than 60°C) or cold (5°C or less); otherwise, do not keep it at all. Heating and cooling food properly will help prevent bacteria from growing in the food. True False Gloves can be substituted, instead of cleaning hands. True False 2. Explain why it is best practice to label and store bottles in a dedicated refrigerator? • Each infant and toddler receive correct bottle – particularly important for children with food allergies. • Separate bottle fridge avoids cross contamination. • Infant and toddler familiar with own bottle/teat. • Provides easy access for parents and Educators. • Providing own bottle for infants and toddler – promotes continuity of care. 3. Guide to the National Quality Standard, ACECQA (2011).

See pp.65-67 NQS 2.2.1 Healthy eating is promoted and food and drinks provided by the service are nutritious and appropriate for each child. What does Element 2.2.1 of the NQS aim to achieve? Healthy eating is promoted, and food and drinks provided by the service are nutritious and appropriate for each child. Good nutrition is essential to healthy living and enables children to be active participants in play and leisure. Education and care settings provide many opportunities for children to experience a range of healthy foods and to learn about food choices from educators and other children (Early Years Learning Framework, page 30; Framework for School Age Care, page 30). 4. a . What are the ‘ National Education and Care Services Regulation’ requirements in relation to children services who provide food and beverages for children? • Children must always have access to safe drinking water. • Children must be offered food and beverages on a regular basis throughout the day which are appropriate to each child’s individual needs. • The food or beverage provided must be nutritious and adequate in quantity. • The food or beverage provided must reflect the dietary requirements of individual children taking into account: - each child's growth and development needs; and - any particular cultural, religious or health requirements. b. What are the Regulation requirements in relation to a weekly menu? • A weekly menu must be displayed at a place at the education and care service premises accessible to parents of children being educated and cared for by the service. • The menu must accurately describe the food and beverages to be provided by the service each day. 5. Why are dietary fats provided by breast milk or infant formula particularly important for children less than 2 years? Breastfeeding gives newborns all the essential fatty acids in the correct proportions. If your baby is on formula, check with your doctor that it has an appropriate amount of essential fatty acids (the nutrients in most formulas are very similar to breastmilk).

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• Infants and toddlers need essential fatty acids for their big growth spurts. 6. In the first few months, all of the babies’ nutritional requirements are provided through either Breast milk or formula. Later, babies need solid foods in addition to breast milk or formula for adequate nutrients and energy. a. When should solids be introduced to babies? Breastmilk or formula provides all the nutrients babies need from birth to six months . When babies reach around six months of age , breastmilk and formula can no longer meet their nutritional requirements, and so other foods should be added to their diet. At this age, babies are also ready to start learning the skills needed for eating solid foods, and to experience new tastes and textures. Signs that a baby is ready to begin solids include showing interest in food and an increased appetite. Babies also need to be able to sit upright with limited support and control their head and neck. Babies will usually begin to show these signs around six months of age. Introducing solids earlier than four months of age is not recommended, as a baby’s digestive system, immune system, kidneys and ability to swallow and chew are not yet fully developed or ready for solids. b . How should solids be introduced to babies? Solids should be introduced while a baby is still breastfeeding. It is important that while babies are starting on solids, breastfeeding or formula also continue. Breastmilk and/or an age- appropriate formula should continue to be the main milk drink for babies up to 12 months of age. Introduce new foods one at a time , starting with small amounts after a feed of breastmilk or formula. Wait several days between introducing each new food, to allow time to identify or rule out any sensitivities or allergies to foods. 7. Match the types of foods and consistency to the following age groups. Birth – around 6 months 8 - 12 months 12 months + Age Types of food and consistency Examples of foods that can be consumed 8 - 12 months Mashed or chopped foods and finger  Breast milk.  Infant formula (if partially or no longer breast

foods (no salt, sugar, fat or other flavours added) feeding).  Infant cereals.  Well-cooked and mashed or minced fish, minced liver and minced or finely shredded meat, chicken and egg.  Variety or mashed or soft cooked vegetables, including beans lentils and broccoli.  Mashed and cooked fruit.  Chopped soft raw fruit such as melon and banana.  Cereals such as rice, wheat, oats, bread, pasta and noddles.  Cheese, custards, yoghurt 12 months + Family Foods  Breast milk and/or plain pasteurised full cream milk.  Variety of foods from all food groups, with varying textures and flavours. (Caution must be taken with hard foods, as choking is still a risk) 8-12 months Mashed or chopped foods and finger foods (no salt, sugar, fat or other flavours added)  In addition to foods for 8 – 12 months; Cheese, custards, and yoghurt. Birth – around 6 months Liquids  Breast milk  .  Infant formula (if partially or no longer breastfeeding). 8. For children to be healthy they need to eat servings from the five food groups every day. Breads, cereals, rice, pasta, and other grains • Vegetables and legumes • Fruit • Milk, yoghurt, cheese and/or alternatives Required Readings Required Readings

• Lean meat, fish, poultry, eggs, nuts, and legumes. A balanced diet includes a variety of foods from each of the food groups and offers different tastes and textures. A variety of these foods should be provided for children each day, either by parents or the early childhood setting. What are the Five Food Groups? Name and match the food group to the description below. Food Group Name Food Group Description Fruits Provides vitamins including C and folate. Milk and dairy products Provides calcium, protein, riboflavin and vitamin B12. Red meats, fish, poultry, eggs, nuts and legumes Provides protein, iron, zinc, niacin, and vitamin B12. Wholegrain cereals (includes bread, rice, pasta and noodles) Provides carbohydrates, protein, fibre and a wide range of vitamins and minerals like folate, thiamin, riboflavin, niacin, and iron. Vegetables and legumes Provides vitamins, minerals, dietary fibre and carbohydrate. 9. a. As Educators, what should we include in the menu in regards to meeting daily nutritional requirements? • Eat plenty of vegetables, legumes, and fruits. • Eat plenty of cereals (including breads, rice, pasta, and noodles), preferably wholegrain. • Include lean meat, fish, poultry and/or alternatives. • Include milks, yoghurts, cheese and/or alternatives. Reduced-fat milks are not suitable for young children under 2 years, because of their high energy needs, but reduced-fat varieties should be encouraged for older children and adolescents. b . In regards to daily nutritional requirements, care should be taken to: • Choose water as a drink. Alcohol is not recommended for children.

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• Limit saturated fat and moderate total fat intake. Low-fat diets are not suitable for infants. • Choose foods low in salt. • Consume only moderate amounts of sugars and foods containing added sugars. 10. In order to minimise risk in relation to health, hygiene and safe food practices; what must an education and care service Educator implement? Fill in the missing information using the following words: policies and procedures; hygiene practices; preparing  Adequate health and _hygiene practices____________________________.  Safe practices for handling, preparing_________________ and storing food.  The service must also ensure that policies and procedures___________________________________ are in place about these practices. Suggest two ways in which Educators can assist children to develop healthy attitudes towards food? Sit with children at mealtimes and talk about food. • If food is provided, eat the same food as the children.Encourage children to taste all the foods offered as a meal or snack. 11 . Look at the following photographs and list two safe food practices that are being demonstrated? Meal Times and Food Service Safe Food Practices  Gloves are worn.  Utensils are used to serve food.  Hair is tied back.  Food is covered.  Clean food service trolley.

 Food is covered from the Kitchen.  Each child has own bowl/cup/plate/utensils.  Clean food service trolley.  Wearing Apron to prevent clothing transfer to food.  Utensils are used to serve food. 12. Read each statement and indicate whether it is True or False. Statement Answer Tongs and serving spoons should always be used to serve food. True False Food prepared but not served from the kitchen can be covered, refrigerated and served later. True False It is safe to reheat food more than once. True False It is OK for children to share bowls or utensils or eat from each other’s plate or cup. True False Leftover food served to the table or individual plates should always be thrown away. True False High risk foods include milk, meat, fish, rice and dishes containing them. True False Food that is leftover on a platter that has been served to the children can be covered refrigerated and served later. True False 13. Explain why is water an important daily requirement for children?

Water is very important for the body. It helps moving nutrients, maintains blood volume, regulated body temperature and removes waste products. It is very important for children to drink enough fluid so their body can function properly, and they can feel their best. Children with special needs may have difficulty drinking or letting others know they are thirsty. Saliva loss can also increase the amount of fluid required each day. What is the recommended water intake per day for Toddlers? One litre water intake per day for Toddlers What is the recommended water intake per day for Pre schoolers? 1-1.5 litre minimum water intake per day for pre-schoolers 14. In Australia, we presently face an increasing problem with overweight and obese children. Educators need to encourage healthy lifestyle habits in children, in particular healthy habits for eating and physical activity. Read the following statements and indicate whether they are True or False. Statement Answer Childhood Obesity is having an excessive amount of body fat. True False Inadequate physical activity is not a contributor to obesity. True False Family background (inherited genes) does not influence the likelihood of becoming overweight. True False Obesity can affect a child’s emotional and social competence. T r ue False Obesity can have serious health consequences e.g. Diabetes; Cardiovascular disease. True False Excess fat in children “Puppy Fat” is normal and will disappear as the child grows. True False Limiting ‘sometimes foods’ and encouraging ‘everyday healthy foods’ is a way to prevent obesity. True False Poor diet can lead to tooth decay, deficiencies, poor concentration and out of character behaviour. True False 15. a. List 2 food allergies. Eggs

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Tree nuts b. List 2 food intolerances. Dairy especially cow’s milk Lactose is a sugar found in milk and dairy products Gluten especially found in wheat c. What is anaphylaxis? An severe allergic reaction to an antigen (e.g., a bee sting) to which the body has become hypersensitive. A severe, potentially life-threatening allergic reaction. The reaction can occur within seconds or minutes of exposure to an allergen. Symptoms include a skin rash, nausea, vomiting, difficulty breathing and shock. If not treated right away, usually with epinephrine, it can result in unconsciousness or death. Assessment 2 Case Study 1 Max Max (9 months) can now feed himself. Here he is exploring the texture of the food. Max can sit unaided, crawl and pull himself up on low furniture. He still needs support to stand. He can climb on, under and over furniture but sometimes gets stuck when trying to retreat. When he is in his highchair Max loves to throw things on the floor. Max can pick up small items from the floor and from small tables. Max is a sensory explorer and likes to put everything in his mouth As an Educator list two food safety measures you need to take to ensure Max’s well-being at mealtime? • Always feed Max in a highchair so that he is not moving about with food in his mouth. • Provide Max with safe utensils and a non-breakable plate

Case Study 2 Plan a complete menu for preschool age children for a one-day period: i. One menu item example for the day, for each of the five foods groups ii. The time the item will be served: Morning Tea, Lunch or Afternoon Tea iii. The recommended servings for each food group for children 4 - 7yrs iv. In preparing the above menu with the children, describe how you would involve and engage them. 1. Seasonal fresh fruit, chicken and corn rissole, macaroni cheese pasta bake and Muesli crumble with yoghurt 2. Morning tea 9.30-9.45, afternoon lunch 12pm and 3pm 3. Recommended Servings Per Day Food group 4-7years Breads and cereals 5 - 7 Vegetables 2 Fruit 1 Milk and dairy products 2 Lean meats, fish, poultry, nuts and legumes ½ 4. Sit with children at meal times and talk about food. • If food is provided, eat the same food as the children. • Encourage children to taste all the foods offered as a meal or snack. • Never give or deny food as a reward or punishment. • Make sure the social environment is calm and positive. • Create opportunities to teach children the difference between ‘everyday foods’ and ‘sometimes foods. • Do not use food to comfort a child, as this can establish a pattern of relying on food for comfort.

1. • Offer and encourage new foods regularly, including a variety of tastes, textures, and colours v. List 2 ways children can assist you in preparing the meal. children are to wash hands to prepare for mealtimes. at one of the centres I worked at we allowed two children per mealtime to help pass out plastic plates, cups, or bowls whichever we were using that day. at fruit time with our kindy children the children are given plastic tongs and allowed to select their own fruits. Food Group Day Menu Recommended servings per day Wholegrain cereals (includes bread, rice, pasta and noodles) Example: Whole meal Bread Sandwiches Served at:  Morning Tea  Lunch  Afternoon Tea 5-7 servings Vegetables and legumes Example: Served at:  Morning Tea  Lunch  Afternoon Tea e.g carrots served at morning tea, lunch and afternoon tea e.g Beans,cauliflower andbroccoli served at lunch 2 servings EXAMPLE

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Fruit Example: Served at:  Morning Tea  Lunch  Afternoon Tea E.g. Apple, oranges and bananas for morning tea and afternoon tea 1 serving Milk and dairy products Example: Served at:  Morning Tea  Lunch  Afternoon Tea E.g. Cheese and milk served at morning tea, lunch and afternoon tea. 2 servings Red meats, fish, poultry, eggs, nuts and legumes Example: Served at:  Morning Tea  Lunch  Afternoon Tea E.g., Beef stir-fry, ham slices and boiled eggs for lunch . ½ serving

Assessment 3 Research Activity 1 Create a Children’s Services handout for Educators (A4 size) that illustrates the steps that should be followed when preparing and heating infant/toddler formula for bottle feeding. The handout should:  Give clear, simple instructions.  Use illustrations as well as words.  Highlight any important safety reminders. Answer  Hygienic the surface on which you are preparing the formula.  Wash your hands.  Parents should provide sterilised bottles and teats, as well as pre-measured powdered formula, each day.  Formula should always be prepared as close as possible to the time it is needed.  Water for formula should be boiled until kettle cuts off.  Allow water to cool.  Place the correct amount of formula into the bottle.  Add correct amount of water to the bottle.  Secure top place cover on bottle and shake.  Heat bottle by standing the bottle in warm water for no longer than 10 minutes.  Shake bottle and check temperature by putting a few drops on the inside of your wrist.  Safety Reminders:  It is not safe for parents to bring already prepared infant formula for their child. This is to avoid the small risk of harmful bacteria growing in the pre-prepared formula.  Never use water from water boiling units, as it is unsuitable for young children.  Never heat bottles in a microwave as it will not heat evenly.

Document your handout on the attached ‘Preparing and Heating Infant/Toddler Formula Template’. • Each infant/toddler receives correct bottle – particularly important for children with food allergies. • Separate bottle fridge avoids cross contamination. • Infant/toddler familiar with own bottle/teat. • Provides easy access for parents and Educators. • Providing own bottle for infants/toddler – promotes continuity of care.

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PREPARING AND HEATING INFANT/TODDLER FORMULA Preparing formula  Wash thoroughly hands and food contact surfaces (e.g., benchtops) with soap and warm water and dry thoroughly with disposable paper towel.  Wash and sterilise equipment such as bottles, teats, and utensils.  Use sterile tongs to remove bottles etc to avoid re-contaminating the equipment.  Whenever possible, make a fresh batch of infant formula before each feed.  Prepare infant formula exactly according to manufacturer’s instructions.  Check temperature of infant formula before feeding infants by placing a drop of liquid on the inside of your wrist. It should feel warm.  Avoid preparing infant formula if caregivers are suffering illnesses with vomiting or diarrhoea and take extra care with hygiene. Heating formula  Water for formula should be boiled until kettle cuts off.  Allow water to cool.  Place the correct amount of formula into the bottle.  Add correct amount of water to the bottle.  Secure top place cover on bottle and shake.  Heat bottle by standing the bottle in warm water for no longer than 10 minutes.  Shake bottle and check temperature by putting a few drops on the inside of your wrist.

Research Activity 2

1. In the table below indicate the suggested servings per day of each food group. Then give an example of the type and amount of food that make up each serving within that food group. Refer to: http://www.eatforhealth.gov.au/guidelines < healthy eating for children brochure Recommended Servings Per Day Food group 4 - 8years Breads and cereals 5-7 Vegetables 2 Fruit 1 Milk and dairy products 2 Lean meats, fish, poultry, nuts and legumes 1/2 Food Group Food Example of Serving Size Breads and cereals 2 slices bread; 1 medium bread roll; 1 cup cooked pasta; 1 cup porridge; 1 cup breakfast cereal; ½ cup muesli. Starchy vegetables 1 medium potato/yam; ½ medium sweet potato; 1 parsnip. Dark green leafy vegetable ½ cup cabbage/spinach/silver beet/broccoli/ cauliflower or brussels sprouts. Fruit 1-piece medium sized fruit e.g. Apple/orange/mango/ mandarin/banana/pear/peach; or 2 pieces of smaller fruits; 8 strawberries; ½ cup of juice; 1 cup diced/canned fruit; Dried fruit e.g. 4 dried apricots; 1 ½ tablespoons sultanas; 20 grapes. Milk and dairy products 250ml milk/custard; 40g cheese (2 slices); 200mls yogurt; 1 cup soy milk/almonds; ½ cup pink salmon. Lean meats, fish, poultry, nuts and legumes 65-100gm cooked meat or chicken; 80-120g cooked fish; 2 small eggs; 1/3 cooked (dried) beans/lentils/chickpeas/canned beans; 1/3 cup peanuts or almonds. 2. As per the above-mentioned website, what are the 5 dietary guidelines for children?  Plenty of vegetables, including different types and colours, and legumes/beans  Fruit

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 Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley  Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans  Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced fat milks are not suitable for children under the age of 2 years) 3.

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Research Activity 3 You have been asked to research information for a factsheet on healthy and nutritious lunchboxes for families at orientation. Investigate the following questions. Question Answer What foods should parents/ guardians pack in the lunchbox?  Fruits and vegetables.  Breads and cereals.  Lean meats.  Milk, yoghurt, and cheese. Water and plain milk. What foods should parents/ guardians not pack in the lunchbox?  Fruit juice straps e.g., roll ups. Low fibre and high sugar foods. What drinks should parents/ guardians provide for their children? Water and plain milk What information is particularly important for parents to read on food labels?  Always compare products using the per 100g.  Total fat for food.  Total fat for drinks.  Sugar. Salt. Why is it important to read labels? To ensure that children are receiving recommended levels of salt, fats, and sugars. Why is it important for parent to notify the service of any special dietary requirements relating to medical conditions? Parents need to notify the services of any special dietary requirements relating to medical conditions and provide an action plan to prevent anaphylaxis. Research Activity 4 Choose one faith from below and document some facts regarding food/beverage practices? Religion Chosen Cultural/Religious Food/Drink Practices  Christianity  Judaism  Islam

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 Hinduism  Buddhism • Many Hindus are vegetarian, but this is not compulsory. • Depending on the level of adherence to this belief, in many cases beef is forbidden while pork is sometimes restricted or avoided. • Prohibited animal products tend to vary from one country or region to the next. For example, duck and crab may be forbidden in one geographical location while fish may be part of the staple food for people living in other areas. • Most Hindus do not eat beef or beef products, because the cow is held to be sacred. • Dairy products including milk, butter and yoghurt may be eaten. • Foodstuffs such as alcohol, onions and garlic are thought to inhibit the Hindu’s quest for spiritual enlightenment. They are therefore avoided or restricted.

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CHCECE004 Promote and provide healthy food and drinks

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