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Prepare
Nutritionally
Balanced Food in
a Safe and
Hygienic Manner
CHCCN3C
Learning
Outcomes
1. Plan and evaluate a
balanced menu for
children aged 0-12
years
2. Demonstrate knowledge
of correct food handling
and storage procedures
3. Be able to identify the
dietary requirements of
infants as well as the
nutritional needs of
children
ELEMENT ONE
Plan
Food and Drink Provision
Recommended dietary intake while in a care service
FOOD GROUP
AMOUNT PER DAY
(grams)
1 SERVE EQUALS
SERVES PER DAY
(50% RDI)
Milk
300 ml
100ml of full cream milk
100 g of yoghurt
15 grams hard cheese
10 grams of full cream milk powder
3
Bread and Cereal
60 g bread or alternative
1 slice of bread
½ cup of cooked pasta
1/3 cup of cooked rice or 30 g of dry
rice
½ cup of breakfast cereal
25 g of flour
2-3
Vegetables
75 g
½ cups vegetables
1 cup of salad
1
Fruit
150 g
1 medium piece of fruit
1 cup of diced fruit
15 g of dried fruit
1-2
Meat and meat alternatives
45 g
45 g cooked red or white meat
55 g of fish
½ cup cook lentils
1 medium egg (55grams)
1 tablespoon of peanut butter
1-1 ½
Fats and oils
7g
1 ½ tsp unsaturated oil or
margarine
1
The Five Food Groups.
• 1.Fruits and vegetables
2.meat, fish, poultry, legumes and nuts
3.Cereals, breads, pasta and rice
4.Milk and milk products
5.Fats and oils
HEALTHY FOOD PYRAMID
The integrated food and nutrient
relationship
• Please refer to handout and discuss
relevant actions required to gain the full
benefits and nutrients from food.
Food Additives
This is a copy of an article from the Better Health Channel website. Articles on the Better Health Channel are updated
regularly. For the most recent
information on this topic, go to www.betterhealth.vic.gov.au
Some common additives that may cause
Problems:
Some food additives that may cause problems for some
people and their code numbers include:
• • Flavour enhancers – monosodium glutamate
• (MSG) 621.
• • Food colourings – tartrazine 102; yellow
• 2G107; sunset yellow FCF110; cochineal 120.
• • Preservatives – benzoates 210, 211, 212,
• 213; nitrates 249, 250, 251, 252; sulphites
• 220, 221, 222, 223, 224, 225 and 228.
Food, culture and religion
•
•
This is a copy of an article from the Better Health Channel website. Articles on the Better Health
Channel are updated regularly. For the most recent
information on this topic, go to www.betterhealth.vic.gov.au
• Food is an important part of religious observance and
spiritual ritual for many different faiths, including
Christianity, Judaism, Islam, Hinduism and Buddhism.
• The role of food in cultural practices and religious beliefs
is complex and varies among individuals and
communities.
• The following article is not all encompassing.
It is an introduction to a diverse and
complex topic, and includes some of the ways in which
various religious groups include food as a vital part of
their faith.
ACTIVITY
In Groups of two document as many
ingredients that come under the following
headings:
Protein
Fibre
Carbohydrates
Iron
Vitamin C
Vitamin A
Vitamin D & Calcium
Protein.
• Brain cells, muscle, skin, hair and nails are just
some of the body parts that are protein-based.
Estimates suggest that about half of the human
body’s dry weight is made up of protein. Many of
the foods we eat contain protein, particularly
flesh foods (chicken, beef, lamb and fish) and
legumes like beans and lentils. These proteins
are digested to release amino acids. In the body
the amino acids are used to make new proteins,
converted into hormones such as adrenalin or
used as an energy source.
Fibre The main role of fibre is to keep the digestive system
healthy.
Two types of fibre
There are broadly two categories of fibre and we need to eat both in
our daily diets: Soluble fibre - includes pectins, gums and mucilage,
which are found mainly in plant cells. One of its major roles is to
lower blood cholesterol levels. Good sources of soluble fibre include
fruits, vegetables, oat bran, barley, seed husks, flaxseed,
psyllium, dried beans, lentils, peas, soymilk and soy products.
Soluble fibre can also help with constipation.
• Insoluble fibre - includes cellulose, hemicelluloses and lignin,
which make up the structural parts of plant cell walls. A major role of
insoluble fibre is to add bulk to faeces and to prevent constipation
and associated problems such as haemorrhoids. Good sources
include wheat bran, corn bran, rice bran, the skins of fruits and
vegetables, nuts, seeds, dried beans and wholegrain foods.
• Both types of fibre are beneficial to the body and most plant foods
contain a mixture of both types.
Iron Enriched Foods
Iron, a mineral, functions primarily as a carrier of oxygen in the body, both as a
part of hemoglobin in the blood and of myoglobin in the muscles.
• liver
• lean red meats, including beef, pork, lamb
• seafood, such as oysters, clams, tuna, salmon, and shrimp, etc.
• beans, including kidney, lima, navy, black, pinto, soy beans, and lentils
• iron fortified whole grains, including cereals, breads, rice, and pasta
• greens, including collard greens, kale, mustard greens, spinach, and turnip
greens
• tofu
• vegetables, including broccoli, swiss chard, asparagus, parsley, watercress,
brussel sprouts
• chicken and turkey
• blackstrap molasses
• nuts
• dried fruits,
Vitamin C
It is an essential building block of collagen,
the structural material for bone, skin, blood
vessels and other tissue.
* Orange – spice up fish and chicken dishes with
segmented oranges or simply enjoy on its own.
* Strawberries – Slice on top of salads, cereal and
deserts.
* Broccoli – add to any pasta dish, soup or pizza.
* Cantaloupe -
Vitamin A
• Vitamin A, a fat-soluble vitamin, is involved in the formation and
maintenance of healthy skin, hair, and mucous membranes.
• Vitamin A helps us to see in dim light and is necessary for proper
bone growth, tooth development, and reproduction.
• liver
• sweet potatos
• carrots
• mangoes
• spinach
• cantaloupe
• dried apricots
• milk
• egg yolks
• mozzarella cheese
Vitamin D & Calcium
• Vitamin D is needed for normal absorption of
calcium and phosphorus. It helps put these
minerals into bones and teeth. This makes
bones stronger and reduces your risk for brittle
bones.
• We get vitamin D from three sources—sunlight,
food and supplements.
• Eggs, sardines, and salmon contain vitamin D.
Most fluid milk and some brands of yogurt are
fortified with vitamin D. Some breads and orange
juice also may contain this vitamin.
Activity
• Planning a menu, what considerations?
Is it Balanced
Food allergens, intolerances, culture and
religious factors.
Age Factors
Time of year and food availability
Budget.
In groups of two write a menu for one day
Menu Discussion and
Evaluation
• Is it balanced, how dose it compare with
the recommended intake table?
• Is it suitable for the age group chosen
• Dose it cover Morning tea, lunch,
afternoon tea and late snack?
• Is it inclusive of liquids and dental care