Promote and Provide Healthy Food and Drinks
Posted: Thu Sep 17, 2015 2:53 pm
Q1-How can educators promote relaxing and enjoyable meal times?
providing regular mealtime routines for all children
educators role modeling healthy eating habits
positive food awareness with both parents/care givers and children
positive interactions during mealtimes
engaging children in assisting with preparing food and drinks, setting tables and helping to clean up afterwards
-----------------------------------------------
Q2-How can you role model good habits for healthy foods with children?
Educators can use the following guides to encourage and model positive food awareness and pleasurable mealtime experiences:
sit with the children during meal times and have a small serving of food
relax and discuss the importance of healthy eating and role model healthy eating
avoid snacking on unhealthy foods in front of the children
role model appropriate manners at the table
ensure that children are served nutritious meals
discourage parents to allow children to bring unhealthy snacks
avoid offering children rewards for eating their food
never bribe children with food, or bribe them to eat for a reward
--------------------------------------------
Q3-When guiding children to eat healthy foods, services follow the five food groups. list below the five food groups and provide some information on each?
1-FRUIT and VEGETABLES
vegetables come from many different parts of plants, including the leaves, roots tubers, flowers, stems, seeds and shoots. some verities which are not strictly vegetables from the botanical aspect are included in this group, because they are used as vegetables. for example, tomatoes and pumpkin are the fruit of the plant and sweet corn is a grain/cereal, but these are included in the vegetable group.
2-MEAT,FISH,POULTRY,LEGUMES and NUTS
the wide variety of foods in this group includes all kinds of lean meats, poultry, fish eggs, tofu, nuts, seeds and legumes/beans. In general the foods in this group are a good source of many nutrients including protein iron zinc and other minerals and vitamins of the B group. Vitamin B12 is only found in animal based foods unless it has been added to fortify a plant based product. Nuts and seeds can also provide valuable essential fatty acids and vitamin E.
3-CEREALS,BREAD,PASTA and RICE
foods in this group come from grains like wheat, oats, rice, rye, barley, millet, quinoa and corn. consumption of grain foods, mostly wholegrain and or high cereal fiber, may help reduce the risk of heart disease, type 2 diabetes, excessive weight gain and some cancers. The nutrients provided by the foods in this group include carbohydrates, proteins, dietary fiber and a wide range of vitamins and minerals including folate, thiamin, riboflavin, niacin, vitamin E and iron.
4-MILK and MILK PRODUCTS
milk, yogurt and cheeses are important foods and their consumption may help reduce risk of high blood pressure, heart disease, stroke, type 2 diabetes and some cancers. the foods in this group are an excellent source of calcium; very few other foods in the Australian diet contain as much of this important nutrient. These foods are also a good source of other nutrients including protein, iodine, riboflavin and vitamin B12
5-FATS and OILS
fats in the diet provide energy and some provide essential unsaturated fatty acids and fat-soluble vitamins such as vitamins A and E. Fats can be categorized as saturated fats, polyunsaturated fats and monounsaturated fats. Polyunsaturated fats can be further divided into Omega-3 and Omega-6 types.
-----------------------------------------------------
Q4-list below the benefits of water and some strategies you can use to increase a child's daily consumption?
Drinking water is the best way to quench a person's thirst. the benefits of plain water is, it does not come with all the sugar and energy found in other beverages including, fruit juices drinks, soft drinks, sports drinks, and flavored minerals/ sparkling waters. Drinking water instead of sweetened drinks can also contribute to the prevention of dental problems, while the fluoride found in tap water can help strengthen teeth and bones.
Ideas to help a service increase water intake.
have water on the table at meal time
provide chilled and room temperature water
when playing sport, encourage kids to increase their amount of water to rehydrate
display encouraging posters
educators should drink water to role model water intake
discuss the importance of water with families to encourage awareness
serve plain water in decorative jugs
add slice of lemon, orange or mint for flavor
have water readily available during the day
---------------------------------------------
Q5-At meal times, what are some guidelines services must follow with regards to safe and hygienic furniture and utensils?
To encourage a positive environment for mealtime enjoyment, safety and involvement, furniture and utensils should meet the following requirements
eating utensils should be unbroken able, durable attractive and suitable in function, size, and shape for use by children
colorful and bright inviting tablecloths with center pieces will create a more aesthetically pleasing environment at meal time
children should be seated when eating. Educators should encourage that children do not eat when standing, walking, running, playing, or laying down
dishes should be free from cracks or chips. sharp edged plastic utensils or dishes that have sharp or jagged edges should not be used
disposable utensils, they should be permitted for single use and then discarded
other items used singularly should be discarded after one use
cloth items such as washable bibs, placement, serviettes, and tablecloths, if used, should be laundered or washed, rinsed and sanitized after each meal
high chair trays, plates and all items used in food service that are not disposable should be washed, rinsed, and sanitized . Highchair trays that are used for eating should be washed, rinsed, and sanitized just before and immediately after they are used for eating
children who eat at tables should provided with a hygienic and safe meal area
Tableware and feeding utensils should be child-sized and developmentally appropriate
------------------------------------------------
Q6-what are the Australian dietary guidelines, and who do they relate to?
The Australian Dietary Guidelines use the best available scientific evidence to provide information on the types and amounts of foods, food groups and dietary patterns that aim to:
• promote health and wellbeing
• reduce the risk of diet-related conditions
• reduce the risk of chronic disease.
The Guidelines are for use by health professionals, policy makers, educators, food manufacturers, food retailers and researchers.
The content of the Australian Dietary Guidelines applies to all healthy Australians, as well as those with common diet-related risk factors such as being overweight. They do not apply to people who need special dietary advice for a medical condition, or to the frail elderly.
----------------------------------------------
Q7-Where does nutrition fit with National Quality Standards?
The Quality Area Children’s health and safety focuses on supporting and promoting children’s health and safety while attending education and care services.
You should expect your child’s service to have policies and procedures in place on healthy eating, children’s safety, dealing with any injury or illness, and preventing harm to children.
Quality Area 2: Standards and elements
Standard 2.1
Each child’s health is promoted. Element 2.1.1
Each child’s health needs are supported.
Element 2.1.2
Each child’s comfort is provided for and there are appropriate opportunities to meet each child’s need for sleep, rest and relaxation.
Element 2.1.3
Effective hygiene practices are promoted and implemented.
Element 2.1.4
Steps are taken to control the spread of infectious diseases and to manage injuries and illness, in accordance with recognised guidelines.
Standard 2.2
Healthy eating and physical activity are embedded in the program for children. Element 2.2.1
Healthy eating is promoted and food and drinks provided by the service are nutritious and appropriate for each child.
Element 2.2.2
Physical activity is promoted through planned and spontaneous experiences and is appropriate for each child.
Standard 2.3
Each child is protected. Element 2.3.1
Children are adequately supervised at all times.
Element 2.3.2
Every reasonable precaution is taken to protect children from harm and any hazard likely to cause injury.
Element 2.3.3
Plans to effectively manage incidents and emergencies are developed in consultation with relevant authorities, practised and implemented.
Element 2.3.4
Educators, co-ordinators and staff members are aware of their roles and responsibilities to respond to every child at risk of abuse or neglect.
----------------------------------------------------------------
Q8-How can you encourage breast feeding in a child service?
• Create a quiet, comfortable space for nursing mothers in your child care setting. Some mothers may choose to come to child care and nurse the baby at mealtime. They may also wish to nurse their baby before they go home. Some breastfeeding mothers may feel comfortable nursing the baby while visiting with you and the other children, while others may prefer a quiet corner or another room.
-------------------------------------------------------------------
Q9-what are food allergies?
Food allergy is an immune response, while food intolerance is a chemical reaction. Food intolerance does not involve the immune system and does not cause severe allergic reactions (anaphylaxis). Symptoms of food allergy include wheezing, stomach upsets and skin rashes
-----------------------------------------------------------------
Q10-List 5 different policies you may find in a centre for food safety and hygiene?
•Have designated areas for food preparation and storage which is safe and hygienic
• Use separate colour coded chopping boards for cooked, uncooked and meat products
• Have facilities that include a stove, microwave oven, sink, refrigerator, suitable waste disposal and a hot water supply.
• The kitchen areas are to be maintained to the highest standard of cleanliness.
• Food that has been touched by another child or fallen onto the floor is to be disposed of immediately. • Parents are encouraged to place perishable items in the fridge or place an ice pack in the child’s lunchbox.
• Bottles must be prepared at home and refrigerated immediately on arrival at the centre.
-----------------------------------------------------------------
Q11-what is PPE? when should it be used in food handling and preparation?
Personal protective equipment (PPE) is anything used or worn by a person to minimize risk to the person's health or safety and includes a wide range of clothing and safety equipment.
Personal protective equipment must be worn as protection from potential injury. Common examples of PPE in food handling areas include:
• goggles or glasses-eye protection
• aprons-body protection
• hairnets-hair protection and containment
• safety boots-foot protection
• masks-fumes, infection protection
------------------------------------------------------------
Q12-what is cross contamination? How can it be prevented?
Cross contamination occurs when bacteria and viruses are transferred from a contaminated surface to one that is not contaminated. This is a term used to describe what happens when raw food such as meat, comes into contact with cooked food. The prevention methods are as under
separate raw and ready to eat foods, to avoid cross-contamination
clean and sanitize cutting boards, meat slicers and utensils between tasks or every 2 hours if doing the same task. Consider using different colored boards for raw foods and those that are ready to eat
minimize the time food spends in the temperature danger zone, for example when cutting large batches of potentially hazardous food, such as chicken, take only one container of chicken out of the refrigerator at a time and then place back in the refrigerator before bringing out additional meat for preparation.
minimize cross-contamination, when preparing large volume of food, assign one person to focus on the cutting or slicing for the duration instead of many people doing multiple tasks at one time.
----------------------------------------------------------------------
Q13-Why is it important to store food correctly?
foods must be stored correctly to ensure harmful bacteria do not grow. Depending on the ingredients of food some require refrigeration while others can be kept at room temperature. Understanding and reading food labels are important for knowing what storage environment is needed for different types of food. Food is a common place for bacteria to grow. Germs that do not grow in food can still be passed from one person to another in food. Bacteria that are common on your skin can be passed on to the food you are eating.
---------------------------------------------------------
Please suggest am I on the right track in my responses?
providing regular mealtime routines for all children
educators role modeling healthy eating habits
positive food awareness with both parents/care givers and children
positive interactions during mealtimes
engaging children in assisting with preparing food and drinks, setting tables and helping to clean up afterwards
-----------------------------------------------
Q2-How can you role model good habits for healthy foods with children?
Educators can use the following guides to encourage and model positive food awareness and pleasurable mealtime experiences:
sit with the children during meal times and have a small serving of food
relax and discuss the importance of healthy eating and role model healthy eating
avoid snacking on unhealthy foods in front of the children
role model appropriate manners at the table
ensure that children are served nutritious meals
discourage parents to allow children to bring unhealthy snacks
avoid offering children rewards for eating their food
never bribe children with food, or bribe them to eat for a reward
--------------------------------------------
Q3-When guiding children to eat healthy foods, services follow the five food groups. list below the five food groups and provide some information on each?
1-FRUIT and VEGETABLES
vegetables come from many different parts of plants, including the leaves, roots tubers, flowers, stems, seeds and shoots. some verities which are not strictly vegetables from the botanical aspect are included in this group, because they are used as vegetables. for example, tomatoes and pumpkin are the fruit of the plant and sweet corn is a grain/cereal, but these are included in the vegetable group.
2-MEAT,FISH,POULTRY,LEGUMES and NUTS
the wide variety of foods in this group includes all kinds of lean meats, poultry, fish eggs, tofu, nuts, seeds and legumes/beans. In general the foods in this group are a good source of many nutrients including protein iron zinc and other minerals and vitamins of the B group. Vitamin B12 is only found in animal based foods unless it has been added to fortify a plant based product. Nuts and seeds can also provide valuable essential fatty acids and vitamin E.
3-CEREALS,BREAD,PASTA and RICE
foods in this group come from grains like wheat, oats, rice, rye, barley, millet, quinoa and corn. consumption of grain foods, mostly wholegrain and or high cereal fiber, may help reduce the risk of heart disease, type 2 diabetes, excessive weight gain and some cancers. The nutrients provided by the foods in this group include carbohydrates, proteins, dietary fiber and a wide range of vitamins and minerals including folate, thiamin, riboflavin, niacin, vitamin E and iron.
4-MILK and MILK PRODUCTS
milk, yogurt and cheeses are important foods and their consumption may help reduce risk of high blood pressure, heart disease, stroke, type 2 diabetes and some cancers. the foods in this group are an excellent source of calcium; very few other foods in the Australian diet contain as much of this important nutrient. These foods are also a good source of other nutrients including protein, iodine, riboflavin and vitamin B12
5-FATS and OILS
fats in the diet provide energy and some provide essential unsaturated fatty acids and fat-soluble vitamins such as vitamins A and E. Fats can be categorized as saturated fats, polyunsaturated fats and monounsaturated fats. Polyunsaturated fats can be further divided into Omega-3 and Omega-6 types.
-----------------------------------------------------
Q4-list below the benefits of water and some strategies you can use to increase a child's daily consumption?
Drinking water is the best way to quench a person's thirst. the benefits of plain water is, it does not come with all the sugar and energy found in other beverages including, fruit juices drinks, soft drinks, sports drinks, and flavored minerals/ sparkling waters. Drinking water instead of sweetened drinks can also contribute to the prevention of dental problems, while the fluoride found in tap water can help strengthen teeth and bones.
Ideas to help a service increase water intake.
have water on the table at meal time
provide chilled and room temperature water
when playing sport, encourage kids to increase their amount of water to rehydrate
display encouraging posters
educators should drink water to role model water intake
discuss the importance of water with families to encourage awareness
serve plain water in decorative jugs
add slice of lemon, orange or mint for flavor
have water readily available during the day
---------------------------------------------
Q5-At meal times, what are some guidelines services must follow with regards to safe and hygienic furniture and utensils?
To encourage a positive environment for mealtime enjoyment, safety and involvement, furniture and utensils should meet the following requirements
eating utensils should be unbroken able, durable attractive and suitable in function, size, and shape for use by children
colorful and bright inviting tablecloths with center pieces will create a more aesthetically pleasing environment at meal time
children should be seated when eating. Educators should encourage that children do not eat when standing, walking, running, playing, or laying down
dishes should be free from cracks or chips. sharp edged plastic utensils or dishes that have sharp or jagged edges should not be used
disposable utensils, they should be permitted for single use and then discarded
other items used singularly should be discarded after one use
cloth items such as washable bibs, placement, serviettes, and tablecloths, if used, should be laundered or washed, rinsed and sanitized after each meal
high chair trays, plates and all items used in food service that are not disposable should be washed, rinsed, and sanitized . Highchair trays that are used for eating should be washed, rinsed, and sanitized just before and immediately after they are used for eating
children who eat at tables should provided with a hygienic and safe meal area
Tableware and feeding utensils should be child-sized and developmentally appropriate
------------------------------------------------
Q6-what are the Australian dietary guidelines, and who do they relate to?
The Australian Dietary Guidelines use the best available scientific evidence to provide information on the types and amounts of foods, food groups and dietary patterns that aim to:
• promote health and wellbeing
• reduce the risk of diet-related conditions
• reduce the risk of chronic disease.
The Guidelines are for use by health professionals, policy makers, educators, food manufacturers, food retailers and researchers.
The content of the Australian Dietary Guidelines applies to all healthy Australians, as well as those with common diet-related risk factors such as being overweight. They do not apply to people who need special dietary advice for a medical condition, or to the frail elderly.
----------------------------------------------
Q7-Where does nutrition fit with National Quality Standards?
The Quality Area Children’s health and safety focuses on supporting and promoting children’s health and safety while attending education and care services.
You should expect your child’s service to have policies and procedures in place on healthy eating, children’s safety, dealing with any injury or illness, and preventing harm to children.
Quality Area 2: Standards and elements
Standard 2.1
Each child’s health is promoted. Element 2.1.1
Each child’s health needs are supported.
Element 2.1.2
Each child’s comfort is provided for and there are appropriate opportunities to meet each child’s need for sleep, rest and relaxation.
Element 2.1.3
Effective hygiene practices are promoted and implemented.
Element 2.1.4
Steps are taken to control the spread of infectious diseases and to manage injuries and illness, in accordance with recognised guidelines.
Standard 2.2
Healthy eating and physical activity are embedded in the program for children. Element 2.2.1
Healthy eating is promoted and food and drinks provided by the service are nutritious and appropriate for each child.
Element 2.2.2
Physical activity is promoted through planned and spontaneous experiences and is appropriate for each child.
Standard 2.3
Each child is protected. Element 2.3.1
Children are adequately supervised at all times.
Element 2.3.2
Every reasonable precaution is taken to protect children from harm and any hazard likely to cause injury.
Element 2.3.3
Plans to effectively manage incidents and emergencies are developed in consultation with relevant authorities, practised and implemented.
Element 2.3.4
Educators, co-ordinators and staff members are aware of their roles and responsibilities to respond to every child at risk of abuse or neglect.
----------------------------------------------------------------
Q8-How can you encourage breast feeding in a child service?
• Create a quiet, comfortable space for nursing mothers in your child care setting. Some mothers may choose to come to child care and nurse the baby at mealtime. They may also wish to nurse their baby before they go home. Some breastfeeding mothers may feel comfortable nursing the baby while visiting with you and the other children, while others may prefer a quiet corner or another room.
-------------------------------------------------------------------
Q9-what are food allergies?
Food allergy is an immune response, while food intolerance is a chemical reaction. Food intolerance does not involve the immune system and does not cause severe allergic reactions (anaphylaxis). Symptoms of food allergy include wheezing, stomach upsets and skin rashes
-----------------------------------------------------------------
Q10-List 5 different policies you may find in a centre for food safety and hygiene?
•Have designated areas for food preparation and storage which is safe and hygienic
• Use separate colour coded chopping boards for cooked, uncooked and meat products
• Have facilities that include a stove, microwave oven, sink, refrigerator, suitable waste disposal and a hot water supply.
• The kitchen areas are to be maintained to the highest standard of cleanliness.
• Food that has been touched by another child or fallen onto the floor is to be disposed of immediately. • Parents are encouraged to place perishable items in the fridge or place an ice pack in the child’s lunchbox.
• Bottles must be prepared at home and refrigerated immediately on arrival at the centre.
-----------------------------------------------------------------
Q11-what is PPE? when should it be used in food handling and preparation?
Personal protective equipment (PPE) is anything used or worn by a person to minimize risk to the person's health or safety and includes a wide range of clothing and safety equipment.
Personal protective equipment must be worn as protection from potential injury. Common examples of PPE in food handling areas include:
• goggles or glasses-eye protection
• aprons-body protection
• hairnets-hair protection and containment
• safety boots-foot protection
• masks-fumes, infection protection
------------------------------------------------------------
Q12-what is cross contamination? How can it be prevented?
Cross contamination occurs when bacteria and viruses are transferred from a contaminated surface to one that is not contaminated. This is a term used to describe what happens when raw food such as meat, comes into contact with cooked food. The prevention methods are as under
separate raw and ready to eat foods, to avoid cross-contamination
clean and sanitize cutting boards, meat slicers and utensils between tasks or every 2 hours if doing the same task. Consider using different colored boards for raw foods and those that are ready to eat
minimize the time food spends in the temperature danger zone, for example when cutting large batches of potentially hazardous food, such as chicken, take only one container of chicken out of the refrigerator at a time and then place back in the refrigerator before bringing out additional meat for preparation.
minimize cross-contamination, when preparing large volume of food, assign one person to focus on the cutting or slicing for the duration instead of many people doing multiple tasks at one time.
----------------------------------------------------------------------
Q13-Why is it important to store food correctly?
foods must be stored correctly to ensure harmful bacteria do not grow. Depending on the ingredients of food some require refrigeration while others can be kept at room temperature. Understanding and reading food labels are important for knowing what storage environment is needed for different types of food. Food is a common place for bacteria to grow. Germs that do not grow in food can still be passed from one person to another in food. Bacteria that are common on your skin can be passed on to the food you are eating.
---------------------------------------------------------
Please suggest am I on the right track in my responses?
,