6. Understand how to provide the nutritional needs of young children from 18 to 36 months…
If I had any problems or I was worried about some child not eating or drinking enough I could always go to my manager or the children’s key person if they were not in I could go to member of staff and tell them what I have observed and they will discuss this with the child’s parents. Sometimes the children do not want to eat the food they have chosen so I have to ask my manager if that child can have something else to eat or drink. On their lunch time the children can have one fruit and one milk or cup of water. During the snack time I was struggling with children’s behaviour, because sometimes the children were shouting at each other or they were throwing the fruit on the floor. If I had problem to deal with it I could always ask a member of staff to help me doing the snack time.…
According to the Centers for Disease Control and Prevention, 1 in 6 Americans become sick or hospitalized. About 3,000 Americans die yearly of foodborne diseases. Our country governs agencies and is notorious for slapping on strict guidelines for the food industry. Factories go through vigorous inspections and tests periodically to ensure that they operate a safe environment. Even with these strict guidelines in place, foodborne illnesses still pass through the forceful inspections and expectations.…
• To provide a varied, nutritional menu with due regard to the dietary requirements of each child and current professional recommendations for children’s diets.…
In our setting we provide a monthly menu for parents to have a copy of if they would like. The Eat well plate helps to dispel fears on what to provide where meat is missing…
* Understand how to provide for the nutritional needs of young children from 18-36 months.…
The Open University (2013). Block 4, Unit 3, Childhood: society, food and children. 3.2 healthy eating [Online]. Available at https://learn2.open.ac.uk/mod/oucontent/view.php?id=441400#downloads (accessed 23 May 2014).…
|Questions |Answers | |1.1 identify potential food-safety hazards when | | |preparing, serving, clearing away and storing food | | |and drink | | | |Food safety hazards when preparing, serving, storing and cleaning away food &| | |drinks are of three types, namely physical, biological and chemical hazards. | | | | | | | | | | | | | | | | | | | | | | |1.2 explain the importance of implementing food-safety | | |measures when providing food and drink for…
1.1) The top priority in any kitchen is hygiene. It is important that preparing, serving, and storing food is done correctly. When preparing food, the area must be completely clean and free of bacteria before and after use. Serving food must also be done correctly. Use the correct PPE. Storing food is one most important key factor. It is important to store food correctly in fridges and food is protected, such as putting leftovers in airtight containers and kept away from raw meats. All surfaces and equipment must be cleaned properly after use. Lack of hygiene can cause cross-contamination and food poisoning.…
In the school, we have variety of children regarding to sex, age, and habit. In each different group needs different diets. Such as boys tend to have more activities so they will need more energy than girls. Also different age groups have different nutritional needs. We should provide nutritious food to meet those specific needs. For Children (1 - 10 years), there is gradual growth on this group and also reflected in gradual increase in…
U.S. Department of Agriculture. (2011, March). The food assistance landscape. (Economic Information Bulletin No. 6-8). Washington DC: Economic Research Service. Retrieved from http://www.ers.usda.gov/media/129642/eib6-8.pdf…
In a childcare setting you will encounter children with different dietary needs which are important because you may need to understand what can affect a Childs dietary requirements.…
On the initial visit to the setting, parents are given a questionnaire (below) about their child’s dietary needs. It is important that only key personnel prepare the children’s meals and reminders are set in place so that the child doesn’t come into contact with the food. It is also important that the children are supervised whilst eating, so food from another child’s plate doesn’t get mixed up with the child who has the allergy, and if an allergic reaction occurs emergency help can be called.…
4.3 Describe basic food safety when providing food and drink to children and young people…
Healthy meals must be balanced and offer the full range of food groups as recommended by the “eat well” plate. Children will often refuse to eat plain vegetables and it can help to “hide” them in stir-fries, sauces, casseroles or even desserts (our Council currently…