Download Food and Nutrition Policy March 2013

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