Reference no: EM132590127

Introduction

Describing the change
• It is necessary to serve nutritious food to the children in kindergarten so that the meal can serve the essential nutrients as per the age group
• The change that will be initiated in Kindergarten is to provide protein-based food along with providing lunch or supper with two kinds of vegetable or fruits or even combination of both (Helland, 2016)
Reason for the change
The reason for such alteration in the food menu of the children is:
• The children refuse to have green vegetables and fruits that are essential in the growing stage
• The children are necessary to be served with vitamin A sources at least twice a week that mainly comes from vegetables
• Furthermore, the change is being initiated because the children are facing deficiency of vitamin C that comes from fruit juice as well as vegetables
Defining the incapability of the current process
The current process of menu planning has been found with certain faults such as:
• There is no inclusion of vitamin and fibres in the food menu
• It lacks healthy fat in the food sources
• Milk product and dairy products are provided only on weekends which needs to be changed in order to develop healthy food planning
Explaining the change suggested
The change that has been suggested in the food planning in Kindergarten is:
• Low fat or even fat-free milk needs to be served on a regular basis
• Fruit juice must not be served more than once a day and the rest will be served with whole fruit
• The change is suggested to avoid canned meat or frozen vegetables
Benefits and the requirement
The change has been mainly requested by the health care professionals by evaluating the type of meals that the children be being served. Thus the benefit that has been identified are:
• Along with fish and meat and eggs, they will be a sufficient
amount of veggies included in the food (Johnson, 2018)
• The appropriate vitamin and minerals will be provided that will help them in their brain development and growth Stakeholders involved
The stakeholders involved in order to accomplish the change are:
• Kindergarten staff
• Health care officials
• Parents
Design that will be followed
• Milk product and dairy products are provided only on weekends which needs to be changed in order to develop healthy food planning
Explaining the change suggested
The change that has been suggested in the food planning in Kindergarten is:
• Low fat or even fat-free milk needs to be served on a regular basis
• Fruit juice must not be served more than once a day and the rest will be served with whole fruit
• The change is suggested to avoid canned meat or frozen vegetables
Benefits and the requirement
The change has been mainly requested by the health care professionals by evaluating the type of meals that the children be being served. Thus the benefit that has been identified are:
• Along with fish and meat and eggs, they will be a sufficient
amount of veggies included in the food (Johnson, 2018)
• The appropriate vitamin and minerals will be provided that will help them in their brain development and growth Stakeholders involved
The stakeholders involved in order to accomplish the change are:
• Kindergarten staff
• Health care officials
• Parents

Stage one
Defining the change needed
In order to identify the change that is required in kindergarten has been estimated by the following:
• It has been evident that the children are not having their entire meal hence change in the dietary plan will help them to have their entire food (Sandell, 2016)
• Milk product contains vitamins A, D, B1, B2, and B12 and minerals such as calcium for bone development. This will help to bone development
Impact of the change
The processes that will be impacted by the change that will be incorporated are:
• The process of having an enriched and quality food
• The process of cooking and serving the food to the children at kindergarten
• The process of identifying the foods will be also affected as the higher protein and nutrition-based food will be incorporated
Communicating the change
The change cannot take place without communicating to the staff or other officials of Kindergarten. Thus the communication processes that will be followed are:
• Arranging a meeting
• Seminars
• Conferences with nutrition specialist for children

Stage two
Creating a vision
The vision that can be developed is:
• Enhancing the quality of food at Kindergarten
• To provide better nutrition to the children so that they could lead a healthy life
• To engage the children in healthy eating experience along with encouraging them to experience differentiated food with different test and flavour (Johnson, 2018)
Practices and ideas that will be exercised
In order to incorporate the change in meal courses, it is necessary that the idea of developing such practice needs to be exercised. Thus, it can be done through:
• Providing proper knowledge to the staff members taking care of the children
• Supporting the staff and members to generate an idea that can benefit the change meal plan
Mitigating the difficulties
There can be difficulties faced while implementing the change in Kindergarten therefore to minimize such change it is necessary to undertake the following:
• Communicate with the staff members engaged in providing a different meal to the children (Shanks, 2017)