Reference no: EM132945161

Children's Health and Safety

Knowledge Assessment 2

1. Research and access the following legislation, in relevance to promoting and providing healthy food and drinks:
• The National Quality Framework
• The National Quality Standards
• The relevant approved learning framework

Guidance: Once you have done the appropriate research, fill out the table below in the spaces provided.

2. Describe two (2) different activities you can do with children to help them learn about healthy eating.

3. Describe how you can ensure children are provided with sufficiently healthy food and water in the below situations:
• Meals are provided for the children by the centre
• Families provide food for the children

Guidance: In your answers, discuss how you will ensure individual children's dietary and calorie intake needs are met.

4. As a childcare worker, it is important to act as a role model in implementing healthy easting and nutrition practices during mealtimes.
Explain why it is important to interact with children during mealtimes.
Describe four (4) ways you can ensure that furniture and utensils are suitable to encourage children to be positively involved in, and enjoy mealtimes.

5. List three (3) strategies you could use to help educate families about healthy eating.
Guidance: Provide an example of one (1) of the strategies you suggested.

6. In a child care service, you will need to cater for children's individual dietary needs.
Explain how the centre obtains information regarding children's specific dietary needs, food allergies or intolerances and who the information comes from.
Once this information has been obtained, describe the process for identifying children who have specific dietary needs, food allergies or intolerances.
Explain why it is important that these children be identified.
Explain what you would do if there was no policy to identify, manage and monitor children who have special dietary needs.

7. Describe how children's oral health, including signs of tooth decay impacts on their general health and well-being.

8. Answer the following questions:
Describe the recommended steps in preparing formula.
What are the "Standards of Infant Formula" in Australia?
What is the WHO code and how does it affect staff in an Early Childhood Education Care service?
What are the recommended sterilisation methods for preparing infant feeding equipment? Describe the steps for each method.
What are the recommended formula requirements for feeding infants?
Allergies and food reactions in infants and children are common and may be associated with a variety of foods including adapted cow's milk formula. Parents often consider using special infant formulas for preventing or treating allergic disorders. What types of formula are available in these circumstances and are they effective in reducing allergic reactions?
What are the recommendations for minimising the risk of allergy in infants with a family history of allergies?

9. Consider a mother who wants to continue breastfeeding her baby whilst attending your child care service.
Suggest three (3) ways you can support the mother breastfeeding her baby at your child care service.
Explain the benefits of breastfeeding.
What are the recommended steps for storing breast milk under the Infant Feeding Guidelines?
Complete the table below.

10. List three (3) key points to consider when introducing solid foods to infants.

11. Describe two (2) ways you, as an assistant educator, can contribute to the healthy eating/nutrition policies and procedures at your child care service.

12.  Safe food handling is paramount in Early Childhood Education and Care services.
Describe the clothing/PPE that must be worn when preparing food.
Guidance: At least two (2) must be provided.
List three (3) personal health symptoms that would prevent you from preparing food at a centre.
Provide a list of eight (8) procedures you need to follow to ensure you prepare food safely.
Explain how you would respond if you saw a colleague not following safe food handling practices.

13. Below are dietary guides of two (2) foods.
Write a paragraph to explain which food is the healthier choice.

14 List four (4) procedures that should be in place to protect children from exposure to food allergens.

15. What are the "Five Guidelines" from the Australian Dietary Guidelines?

16. Label the different sections of the graph indicating the recommend portions of food groups we should eat each day.
Guidance: This graph was sourced from "The Australian Guide to Healthy Eating."

17. From the table below determine the minimum number of daily serves for each of the selected children.

• How many daily sample serves of Meat, Fish, and Poultry should be provided to a five year old child?
• How many daily sample serves of Bread should be provided to a ten year old child?
• How many daily sample serves of Fruit should a Breastfeeding Women have

18. The united Nations Convention on the Rights of the Child and the ECA Code of Ethics relate to codes of practice that should be followed when working with children.
Outline the section in the United Nations Convention on the Rights of the Child that refers to ensuring children's health and safety, in relation to food and water.
Outline the section in the ECA Code of Ethics that relates to creating safe and healthy environments for children.

19. Give an example of each of the points below and describe in your own words why it is important to address the individual dietary needs and preferences of children in respect to:
• Specific cultural requirements
• Religious requirements
• Health requirements

Attachment:- Childrens Health and Safety.rar