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Health & Safety Policies FOOD AND NUTRITION POLICY Reference Number 4.12 Version No: 1.0 Issued: March 13 Next Review: March 15 CONSIDERATIONS: Rationale Good nutrition is important for children’s physical, intellectual and emotional development. Legislation • • • Educational and Early Childhood Services (Registration and Standards) Act 2011 Public and Environmental Health Act 1987 (SA); ACECQA – Australian Children’s Education and Care Quality Authority • • • • • • • a balanced diet; their food preferences to be respected and special diets followed; appetising, colourful food; opportunities to try new foods; regular mealtimes; satisfaction of hunger between meals. a positive, safe eating environment • • • their religious and cultural beliefs and practices to be respected; input into and feedback about what and when their child eats. Information/suggestions/encouragement to provide healthy, nutritious and varied food for their children. information about their child’s nutrition. Children need Parents need • Staff need • • • Management needs • to be informed about a healthy diet and Dietary Guidelines for Children and Adolescents. resources to assist parents to make appropriate food choices for their child. Include in the curriculum about food and nutrition. to be informed of any issues in relation to food provision that may impact on the management of the service. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) POLICY STATEMENT: The Mallee Mobile Child Care Service aims to ensure that meal times will provide positive learning experiences for children who will be encouraged to develop healthy eating habits. Parents / Guardians are responsible for providing meals and snacks for their children. HOW POLICY WILL BE IMPLEMENTED. • Meal times will be treated as social and positive occasions, in a safe eating environment. Staff members will sit and eat with the children, and interact with them to encourage good eating habits and an appreciation of a variety of foods. Children will be assisted where required but will be encouraged to be independent and to help themselves wherever appropriate. • Inappropriate foods which have little or no nutritional value such as confectionary/lollies, including chocolate coated biscuits and “junk” foods such as potato crisps, twisties, cheezels, burger rings etc, will remain in child’s lunch box and an explanation note given to parent/guardian. • Parents / Guardians are encouraged to provide healthy, nutritious and varied foods for their children, avoiding foods that are high in saturated fats, sugar or salt. • Suggestions for appropriate foods will be forwarded to parents regularly. • Cooking and teaching children about food and nutrition will be included in the curriculum. • Water will always be readily available. • Morning Tea, Lunch and afternoon tea are set to a regular schedule but individual needs will be accommodated. Children who are hungry between meals and during late afternoon will be offered small nutritionally appropriate snacks when required. • Children will be encouraged to try new food but will never be forced to eat. Their food likes and dislikes and the families’ religious and cultural beliefs will always be respected. • Parents / Guardians are asked to provide details of any special diet in relation to their children, which staff will consider. • Parents / Guardians of infants and toddlers will be advised of their child's food intake each day. Parents / guardians of older children will be advised as appropriate. • If staff are concerned about the adequacy or appropriateness of food provided for a particular child, they should make their concerns known to the Team Leader. • Emergency appropriate food such as baked beans, fruit tubs, cheese slices, will be provided by the childcare service if inappropriate or insufficient foods are provided. • The provision or denial of food will never be used as a form of punishment. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) • The importance of good healthy food will be discussed with children as part of their daily program. • Information on nutrition, age appropriate diet, food handling and storage will be displayed at the venues and provided to parents / guardians • The policy will be reviewed every two years in conjunction with renewing the Start Right Eat Right Certificate. • Copies of the policy are included in the Parent Handbook, Staff Handbook, and on each site and the office in the Policy Folders. • Team Leaders are responsible for advising staff of the policy during inductions and parents at time of enrolments. • Food will be prepared and stored hygienically by staff. (See Policy on Health). • Each site team leader or a staff representative will attend a SRER training course. • All staff will complete training on food handling and hygiene every two years with the manager of Environment and Planning from the Southern Mallee District Council. • All new staff will complete training within one month of commencing employment. The training will be the Bug Busters DVD and quiz. FOOD BROUGHT FROM HOME Goal: To ensure children have food and drink that is safe, varied, nutritious and culturally diverse. • Families will be given a copy of COGS Food and Nutrition Policy on enrolment at our service. • Families will be provided with the Dietary Guidelines for Children and Adolescents on food, and suggestions for appropriate nutritious, varied, and safe foods and the amount and type of foods and drinks to send to childcare. Refer to Appendix A – ideas for nutritional lunch boxes, Appendix B – the infant lunchbox and Appendix C – 1-5year old checklist. • Parents /Carers are asked to provide meals and nutritionally appropriate snacks for their children, which provide at least 50% of the recommended Daily intake for key nutrients, avoiding foods that are high in saturated fats, sugar or salt. • Inappropriate foods which have little or no nutritional value such as potato crisps, twisties, cheezels, burger rings etc., will remain in child’s lunch box and sent home at the end of the day. An explanation note will be given to parent/guardian by the team leader and verbally explain to why the food is inappropriate. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) • If staff are concerned about inappropriate or insufficient foods coming from home for a particular child, they are encouraged to take their concerns to the Team Leader, who will in turn discuss the matter with the parents. • • Parents/Carers will be advised when their child is not eating well, or of any concerns relating to their child’s dietary needs. • Parents/Guardians are asked to provide details of any special dietary requirements in relation to their children. • Parents/carers are encouraged to introduce any new foods to children at home, before being sent to childcare in lunchboxes. • Children will be taught about food and nutrition through food awareness activities, practical food preparation experiences and discussion about food as part of their daily curriculum. • Rain water will be the main drink available to children at all times. Staff will refill drink bottles as required during the day. • Should juice be served on special occasions, it will be diluted at least 1 part juice to 2 parts water (over 12 months) or 1 part juice to 4 parts boiled water (6 – 12 months). • Breast feeding mothers and provision of breastmilk is promoted and supported by our service. • Food will be stored and handled hygienically by staff and children to minimize food contamination. • Children and staff will wash their hands before handling food. • Information on nutrition, age appropriate diet, food handling and storage will be displayed at the venue and provided to parents/carers through information packs. MEALTIMES AND THE EATING ENVIRONMENT Goal: To provide a safe, supportive and social environment in which children can enjoy eating. POLICY STATEMENT: Mealtimes and the eating environment play a large role in the nutrition outcomes of children. It helps children: • to learn and form good food habits which become eating habits for life • to learn a positive attitude about food • to try a variety of foods, and • to learn family and community values and culturally inclusive perspective. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) HOW POLICY WILL BE IMPLEMENTED • Children will be supervised whilst eating at all times. • Staff will sit with children and, where possible, eat and enjoy their own nutritious food. • Staff will promote a positive, relaxed, social eating environment with children. The environment will be safe, supportive and recognize family and multicultural values. • Staff promote positive discussion and behaviours about the foods children have in their lunch boxes. • Food will not be used as a punishment or reward, whether by its provision or denial. • Staff will provide positive encouragement and role modeling. • The food preferences of the children will be respected. • Cultural food events and practices are celebrated. • Staff discuss food from a variety of cultures. • Staff talk about health, nutrition and hygiene. • Staff encourage self-help and where necessary, assist children at mealtimes. • Precautions to prevent and treat choking are known by all staff and implemented. • The daily site routines will ensure breaks are provided for morning tea, lunch and afternoon tea. If required, depending on the children’s needs, a late snack will be offered to the children, lunch boxes re-offered or emergency foods supplied by the service offered. FAMILIES AND NUTRITION Goal: to communicate effectively with parents, carers and families about their child’s food and nutrition. POLICY STATEMENT: The foods children are eating and how much food is eaten is of interest and sometimes of concern for families. Child Care staff are in a good position to provide parents/carers with general information about children’s nutrition, or to identify and discuss issues that may benefit from referring the parent and child to a health professional for further assessment and advice. HOW POLICY WILL BE IMPLEMENTED • Nutrition information is provided to families upon enrolment. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) • Families receive information about the services Nutrition and Food policy during enrolment. • Parents/Carers are required to inform the service of any food allergies/intolerances their children may have. • Parents/Carers are required to provide the service with written information from a medical professional and an emergency plan if child has diabetes or may suffer anaphylactic shock. • Parents/Carers are encouraged to ensure lunchboxes provide at least 50% of recommended Daily Intake for key nutrients. • Parents have the opportunity to supply a birthday cake and are encouraged to ensure the cake contains a fruit or vegetables base e.g. Apple, Carrot or Zucchini. Fresh cream and custard are to be avoided due to food safety risk. A list of ingredients is required. A sealed pre-pared cake is preferred to minimize food safety risk. Birthdays can alternatively be celebrated in non-food ways, e.g. a special birthday card, or singing Happy Birthday using a pretend cake made from play dough. • Parents are informed verbally of their children’s food and nutrition intake each day when they collect their children. • Uneaten and inappropriate food will be sent home in children’s lunch boxes at the end of the day. • Information about infant feeding and introduction to solids is included with Enrolment Packs and are available for parents at each site. • Nutrition information and lunchbox ideas are included in the Service quarterly Newsletter, site Newsletters and is found in Appendix A, Appendix B and Appendix C. • The Service does not participate in fund-raising; instead include cooking and healthy eating in the curriculums. SPECIAL DIETS POLICY STATEMENT: When a child requires a special diet for a health or medical reason, it is recommended that the Service seeks written evidence and guidelines from the child’s health professionals. HOW THE POLICY WILL BE IMPLEMENTED • Parents/Guardians are required to inform the service of any food allergies/intolerances their children may have. • If a child has individual dietary needs, the parent or carer will be asked to provide a health care plan, written by a relevant health professional e.g., Doctor, Paediatrician, Specialist, Dietitian. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) • The care plan should include information (provided by a Doctor/Paediatrician/Specialist) about medical conditions and any recommended emergency procedures. The child’s dietary needs are also recorded on the Service Enrolment Form, if more information is required, a ‘Special Diet Form’ is filled out, refer to Appendix D. A ‘Modified Diet Care Plan’ is also filled out by parents when required, refer to Appendix E. • Special diets for cultural or religious reasons will be discussed and negotiated with parents/carers to the best of the service’s ability. • The health and safety of the child is foremost and any concerns about the child’s dietary intake will be discussed with parents/carers. • All staff will be informed of any emergency procedures necessary for the child and display this procedure where appropriate. • Dietary restrictions for children with true food allergies will be taken seriously by all staff as ingestion of allergenic foods can be life threatening. Further information about the management of food allergy or food sensitivity can be obtained from: • Mallee Medical Practice Phone: (08) 8576 4644 • Mallee Health Service Phone: (08) 8576 4677 • Phone: (08) 8535 6800 Murray Mallee Community Health Service • Community Dietitian/Nutritionist • Allergy specialist e.g. Immunologist or Paediatrician • Private Dietitian OTHER DIETARY CONSIDERATIONS Parents/Carers may provide food for special occasions e.g. children’s birthdays, and are encouraged to consider healthy alternatives to traditional birthday cakes. The Mallee Mobile Child Care Service supports the provision of breast milk and breast feeding mothers. The mothers are made to feel comfortable and supported, with comfortable seating provided. Guidelines for procedures for storing, thawing and warming of breast and infant formula. Storing breastmilk • Expressed breastmilk (into a clean sterile container) should be labeled with date of expression, and refrigerated at 4°C or lower at the back of the fridge where it is coldest. Breastmilk that will not be used within two days should be frozen. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) • Tips for parents: Breastmilk should be transported to child care in an esky with a freezer brick, and placed immediately in the back of the fridge upon arrival (or in the freezer if still frozen and to remain so). Thawing frozen breastmilk • Breastmilk can be thawed in the fridge or at room temperature in a warm water bath. • Breastmilk that has been thawed in the fridge but not warmed should be used within 24 hours, and should not be refrozen. • Breastmilk that has been thawed outside the fridge in warm water can be used immediately, or stored in the fridge for up to 4 hours. Warming Breastmilk • Breastmilk should NEVER BE MICROWAVED. It destroys the immunological properties in the breastmilk. • Breastmilk that has been thawed outside the fridge in warm water can be used immediately, or stored in the fridge for up to 4 hours. • If the baby has begun feeding, any unused breastmilk should be discarded. Storing infant formula • Infant formula should be named and date labeled and stored immediately in the centre at the back part of the fridge where it is coldest. (not in the door where it is warmer) • Discard the contents of partially used bottles after 1 hour. Reusing half empty bottles is risky once they have been heated and sucked on. • Throw out any unused formula after 24 hours. • Tips for parents: the safest way to transport formula is to take the cooled, boiled water and powdered formula in separate containers and mix them when needed. When it is necessary to transport prepared formula (or expresses breastmilk) it must be icy cold when leaving home and be carried in an insulated pack to keep it cool. Warming Infant formula • Microwaving infant formula is not recommended by the NHMRC and the NCAC for safety reasons: They do not heat the milk evenly and may create hot spots in the milk which could burn the baby’s mouth. The NCAC regards the use of microwaves to warm bottles as unsatisfactory practice in relation to the CCQA standards. • Formula should be warmed by standing the bottle in warm water. • Give bottle a shake and test temperature on wrist before giving to child. • Bottle warmers can be used, but they must have a thermostat control. Bottles should only be warmed in this way for less than 10 minutes. Guidelines for fluids for babies and children at the service Cow’s milk is not recommended for babies less then 12 months old because it is a poor source of iron and predisposes infants to iron deficiency. It also has high levels of protein, sodium, potassium and calcium, which have a high renal solute load. Allowed fluids for babies (birth to 12 months) • Breastmilk and infant formula • Boiled water Suitable fluids for 1 year olds • Breastmilk • Cows milk (full cream) • Water • Diluted juice (limit juice to half a cap per day, diluted 1:4) S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) Not recommended - Soy and vegetarian beverages e.g. rice milk. Soy formula can be used in specific situations. Suitable fluids for 2 – 5 year olds • Reduced fat milk (1.0 – 2.5% fat) • Calcium fortified soy milk • Water • Diluted juice (limit juice to half a cup per day, diluted 1:4) Unsuitable fluids for children (all ages) • Soft drinks • Cordials • Sweet syrups e.g. Ribena, Delrosa • Vegetable juices • Tea, coffee, herbal teas • Full Strength juice (should be limited to half a cup per day, diluted 1:4) • Sweetened milk Guidelines for fluids for babies and children at the service resourced from • NHMRC (2003). Food of health, Dietary Guidelines for children and Adolescents in Australia. Commonwealth Department of Health and Ageing. • Norberg, M & Young, R. 1997. Caring For Infants: Food and Nutrition for 0-1 year olds in Long Day Care Centres. Central Sydney Area Health Division of Population Health, and the Commonwealth Department of Health and Family Services. • Nutrition Checklist from “Planning Nutritious Child Care Centre Menus: Nutrition Checklist and Support Material’s (second Edition), 2005 by the South Australian Child Care Nutrition Partnership; see website http://www.wch.sa.gov.au/childcarenutrition • World Health Organisation (2000) Feeding and nutrition of infants and young children • Infant Feeding Guidelines for Health Workers Summary (2004, WA Department of Health and SA Department of Human Service) Recommended schedule for introducing solids Menu Development guide Age and Texture Suitable Foods Birth to 6 months • Breastmilk/infant formula provides all the nutrition a baby needs for about the first 6 months of life. • • Breastmilk/infant formula Introduce first solids: First introduce baby rice cereal (iron enriched) Then fruits and vegetables Then pureed, well-cooked lean meat, poultry and *fish :Baby” *Yoghurts and *custard *Cow’s milk in small amounts in the preparation of foods “First tastes” 6 months to 7 months (if needed earlier, can offer solids between 4-6 months, but NOT BEFORE 4 MONTHS) Smooth and pureed foods. “Learning to chew and self – • Breastmilk/infant formula as the main drink feeder” • fruits, vegetables and legumes 7 – 12 months • Well-cooked lean meat, poultry and *fish Mashed or chopped food S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies progressing to finger foods. • • • “Lunch Box contents with some changes” 1 -2 years Offer a variety of foods – some changes in texture or flavour may be needed. Use the Nutrition Checklist as a guide to food variety, but quantities may differ for younger age groups. • Breastmilk and or full cream cow’s milk as a drink • Water and no more than half a cup of fruit juice from a cup, not a bottle. Diluted 1:4. *Yoghurt with soft lumps, *custard, *cheeses Other cereals (e.g. wheat, oats), bread, pasta *Eggs – well cooked *Parents may seek dietetic advice regarding the timing of the introduction of eggs, nuts, cow’s milk/dairy products, fish and soy if there is a strong family history of allergy. Information adapted from World Health Organization 2000, “Feeding and nutrition of infants and young children” and the Child and Youth Health website, www.cyh.com Nutrition Checklist from “Planning Nutritious Child Care Centre Menus: Nutrition Checklist and Support Materials” (second edition), 2005 by the South Australian Child Care Nutrition Partnership; see website http://www.wch.sa.gov.au/childcarenutrition SAFE EATING PRACTICES FOR YOUNG CHILDREN POLICY STATEMENT: Statistics show that in recent years a consistent number of young children (0-5 years of age) have been admitted to hospital as a result of choking on food. While many other forms of injury to young children are declining, injury caused by choking on food has remained constant. The average length of hospital stay has increased, which may indicate that the children now presenting after choking on food are more severely affected. During 1993/94, 41 children in the 0 – 5 year age group were admitted to South Australian Hospitals with “airway obstruction due to a foreign body in the larynx”. In another 23 children, airway obstruction was identified as having resulted from inhalation of food. These figures represent only a small percentage of young children who actually choke on food as many young children have choking incidents which do not require medical attention or admission to hospital. Information from Injury Surveillance data for the Women’s and Children’s Hospital over the past 8 years indicates that the main types of food that children choke on are: • raw carrot sticks, celery sticks and other raw vegetables • raw apple pieces • peanuts,, walnuts, almonds • chicken • fish bones A review of the literature revealed a number of other foods commonly associated with choking episodes including frankfurts, sausages, sweets, popcorn, grapes, seeds and corn chips. While some children who choked on food were seated and supervised, other children were involved in various unsupervised activities at the time of choking, such as jumping on a trampoline, watching TV, and running. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) Young children under 4 years of age are particularly at risk of choking on food because the back teeth which are used to chew and grind down lumps of food into small pieces are not present, or are incompletely developed. As the incisor teeth develop first, young children can bite food, but they can’t chew and grind the food properly. The food they swallow is in larger pieces and therefore more likely to obstruct their very small airways. It is therefore important that young children sit quietly and are supervised when eating, and are never fed forcefully. Many community nutrition programs which have been implemented in recent years advocate the eating of foods such as raw vegetables, fresh fruit and nuts to improve the nutritional status and health for the general public. While there is no dispute that these foods are very healthy for people of all ages, young children require special food preparation and attention to their eating environment. These messages are not being conveyed to the community within current nutrition programs. Also of concern are several widely distributed books and pamphlets which actively promote the feeding of carrot sticks and apples to toddlers. These policy guidelines for Safe Eating Practices for Young Children have been developed for childcare centres, families day care, crèches, child parent centres, kindergartens and hospital as these are venues where a growing number of young children spend many hours a day. There is an added danger of choking in these situations because of the number of children needing supervision at meal times and the various ages of children requiring different types of meals. POLICY OBJECTIVES; Reduction in the number of: - children who choke on food - hospital admissions for choking during childhood - deaths from choking during childhood Increased confidence in parents and childcare providers that they can: - reduce the risk of choking of food - effectively manage a choking episode should it occur HOW THE POLICY WILL BE IMPLEMENTED • Children under four are in high risk foods section which need to be avoided • Children will not be given foods that can break off into hard pieces • Raw carrot, celery sticks or apples will be grated, cooked or sliced into thin slithers. • Sausages, frankfurts and other meats will be cut into small pieces, lengthwise. Tough skins on frankfurts and sausages will be removed. • Grapes, strawberries and cherry tomatoes will be sliced in halves. • Nuts, popcorn, hard lollies, corn chips and similar foods will not be given to children under five years of age. • Children will remain seated during meal times. • Staff will sit with children and supervise all meal times. • Staff will NEVER force feed children. • Staff will hold a current Senior First Aid Certificate and have training in the management of choking. *Reference: Policy Statement – The Management of Choking due to Suspected Impaction of Foreign Material in or just above the Windpipe. Australia Resuscitation Council 1995. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) How to make food safer to eat for children under four years of age Type of food Foods with skins Examples Sausages, hotdogs, frankfurts How to make safer Remove skin, cut lengthwise, and then into small pieces Round foods Grapes, cherry tomatoes Cut in half Foods with seeds, Cherries, stone fruit, olives Remove seeds, pips and stones and pips and stones cut into small pieces Foods that are Hard fruit and vegetables such as raw Grate, very finely slice, cook or mash had, crunchy or apple, carrot, celery stringy Corn chips, popcorn, nuts, hard or Don’t serve these sticky lollies Foods that are Meat with gristle and bone, tough Remove fat, gristle and bone. Cut tough and chewy meat into small pieces, mince, shred or slow cook Foods containing Fish, chicken Remove bones and cut into small small bones pieces PROCEDURE FOR CHOKING EPISODE *Infant to 1 year of age: • check airway and breathing to assess blockage • lie infant face down on your forearm with head low • support infant’s head and shoulders on your hand • give 4 sharp slaps between shoulders • check in infant’s mouth and remove any obstruction that has come loose with your little finger. • if blockage has not cleared call 000 for an ambulance With infant face down on you lap • give 4 quick squeezing lateral chest thrusts on both sides simultaneously (place hands below infant’s armpits) • check in infant’s mouth and remove any obstruction that has come loose – check for breathing • if blockage has still not cleared, repeat lateral chest thrusts every 60 seconds until ambulance arrives or blockage clears. PROCEDURE FOR CHOKING EPISODE *Child – 1 – 8 years of age: • check airway and breathing to access blockage • ask child to try to cough up obstruction • if unsuccessful, place child with head low and face down (up-end or bend over your knee) • give 4 sharp blows between the shoulder blades • check in mouth - remove any obstruction that may have come loose • if still unsuccessful call 000 for an ambulance • with the child face down across your lap, give up to 4 quick, squeezing lateral chest thrusts on both sides simultaneously (place your hands below child’s armpits) • check mouth for obstruction; check breathing • if blockage has still not cleared repeat lateral chest thrusts every 60 seconds until ambulance arrives or blockage clears. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) CURRICULUM Goal: to teach children about food and nutrition. POLICY STATEMENT: Studies have shown that day care contributes to children’s learning, behavioural development and school achievement. Teaching children about food and nutrition makes an important contribution to lifetime food habits, to learning and to a healthy society. Food and talking about food and good nutrition is a tool to develop: • literacy and numeracy skills (through e.g., food stories, “reading” recipes and packets, cooking, food songs) • fine and gross motor skills (through food preparation e.g., shredding lettuce, cutting pastry, kneading, cooking and gardening). • social skills (e.g., eating together, dramatic play such as “shopping”, feeding toys, food puppets, sharing food and cooking). • awareness of other cultures (e.g., theme days, stories, recipes, food implements) • cognitive skills (e.g., food related excursions, food in science, food cycles, food and the environment and gardening) HOW POLICY WILL BE IMPLEMENTED: • Nutrition experiences are included within planned and spontaneous curriculum. • Mealtimes provide an opportunity for social interactions and learning. • Children are provided with practical food preparation experiences. • Staff discuss food safety and nutrition with children. • Children have opportunity to be involved with mealtime routines such as serving food, setting and cleaning of tables. • Children have opportunity to be involved in gardening experiences, such as growing herbs. • Food activities from a variety of cultures will be sourced. 2 Zortich B, Roberts I, Oakley A (2003), Day Care for Pre-school Children, The Cochrane Library, Issue 2, Oxford: Update Software Ltd. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies (Food and Nutrition Policy Cont…..) SUGGESTED DAILY SERVES FOR CHILDREN IN LONG DAY CARE Total amount required each day (home + child care) Recommended amount for an 8 hour day at child care. Recommended amount for a half day at child care Dairy Products 1 serve equals: • ½ cup milk • ½ cup yoghurt15g cheese 6 child serves 2 serves 1 serve Bread and Cereals 1 serve equals: • 1 slice bread • ½ cup breakfast cereal • 1/3 cup cooked rice • ½ cup cooked pasta 4 serves 2 serves 2 serves 2 serves 1/2 serve 1/2 serve Vegetables 1 serve equals: • ½ cup cooked vegetables 2 serves 1 serve 1 serve Meat and alternatives 1 serve equals: • 55g raw (45g cooked) red or white meat • 65g raw (55g cooked) fish • 1/3 cup (50g) cooked legumes (e.g. kidney beans, baked beans, lentils) • 1 egg 2 serves 1 serve 1 serve Fat and Oil 1 serve equals: 5g (1 tsp) fat or oil 3 serves 1.5 serves 1 serve Food Group Fruit 1 serve equals: • 1 piece of fruit • 1 cup diced fruit * Resourced from Start Right-Eat Right: “Food Service Planning for Child Care Centres” - Course Notes. S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc Health & Safety Policies Quality Area 2 – Health and Safety • Standard 2.1 – Each child’s health is promoted • Element 2.1.1 – Each child’s health needs are supported. • Element 2.1.3 – Effective hygiene practices are promoted and implemented. • Regulation 77 – Health, hygiene and safe food practices • 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. • Regulation 78 – Food and beverages S:\Policies\Childcare Policies\Food and Nutrition Policy March 2013.doc