Promoting Healthy Lifestyles and Nutrition for Children

This document discusses specific experiences, conversations, and routines that can be used to promote healthy lifestyles and good nutrition for children. It also explores instances of involving children in menu planning and meal preparation. The importance of hygiene, communication with families, and ensuring a safe environment are also covered.

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Name:
Course
Professor’s name
University name
City, State
Date of submission

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Q1. Describe specific experiences, conversations and routines that you have used with
the children to promote healthy lifestyle and good nutrition:
To promote healthy lifestyles and good nutrition for children, I will
 Educate the children on healthy eating habits and become a role model
 By providing regular routines in mealtimes for children
 Food awareness for both the children and their caregivers / their parents.
 There should be positive interactions in mealtimes
 Engaging the children and requesting them to assist in preparation of foods and
drinks, setting their meal tables and helping in cleaning after the meal (Brown, 2015).
Q2. Describe a specific instance during your vocational work practice where you
carried out food-handling, preparation and storage according to the service policies
and procedures, and regulatory requirements:
Personal hygiene practices is fundamental and critical in preparation of food and
prevention of food from contamination and maintenance of hygiene. High level of hygiene
maintenance will prevent the spreading of germs in the kitchens and the dining rooms for
children. Presenting yourself as clean and hygienic promotes the need for hygienic and safe
working environment (Gould, and Taylor, 2017).
Q3. Provide the specific date/s and a brief description of at least three occasions
where you have provided food and drink for children
Date Occasion/
event
Description

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10th may
2019
Graduation Being a big event for the children graduation to different grade,
I was tasked to provide food and drinks to the children and
some of their parent.
15th may
2019
Birthday
party
Two of the children shared the same birthday. I was tasked to
provide food, the cake and drinks for the children.
10th
June
2019
Get together
party
Being a big event for the children graduation to different grade,
I was tasked to provide food and drinks to the children and
some of their parent.
Q4. Describe a specific instance during your vocational work practice where you
have involved the children in the menu planning and meal preparation
During my vocational work practices, the children had various parties including their
birthday parties. I involved the children in preparation of the meals and menu preparation of
their favorite dishes. Being a big event for the children graduation to different grade, I was
tasked to provide food and asked the children to help me in meal preparation.
Q5. Describe how you ensure you are being consistent in implementing service
health and hygiene policy and procedures that reflect advice from relevant health
authorities
The health implementation strategies is done by fostering relationships between the
children and their families build on maintaining a good hygienic environment. Policies and
procedures like proper hygiene before and after preparation of food is vital. Ensuring that

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there is clean water and washing of hands before making food for the sake of prevention of
germs and contamination (Jackson, 2015).
Q6. Describe a specific instance in your vocational work practice where you have
discussed health and hygiene issues with children
During my vocational work, I taught the kids to be hygienic especially after visiting the
washrooms and after playing their games. I discussed with the children importance of
regularly washing their hands every time before preparing or taking a meal.
Q7. Describe a specific instance in your vocational work practice where you have
communicated with families about the children’s health needs
During visiting days, I interact with the parents and caretakers of the children on the
importance of children health needs. I gave the parents my number as a health expert and told
them they can contact me on individual children health needs.
`Q8. Describe how you demonstrate respect in children’s need for privacy during any
toileting and dressing and undressing times:
I demonstrate respect and privacy for children dressing and undressing times by
remaining outside their latrines and toilets when they are in. I only check on them once they
are out of the toilets.
Q9. Provide a specific privacy and confidentiality guideline related to a legal
requirement that you the above descriptions are in compliance with
The policy relates to storage, collection and disposal of health information and above
all in compliance and privacy legislation. The policy on health guidelines should be followed.

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Q10. Describe a specific instance in your vocational work practice where you have
overseen the safe collection of each child in the centre, ensuring that they are released to
authorised people:
During the closure of schools for holidays. I ensure that every parent who takes their
children are perfectly identified by the children while leaving their contacts and verified
identification documents to the school. In case of anything we have the identification
documents of the person in charge of a child (Kumar, and Aouam, 2018).
Q11. Describe a specific instance in your vocational work practice where you have
assisted in the supervision of visitors who enter the service premises where children are
present
One instance is when there was a shortage of teachers and parents in a service where my
work was to help out the few teachers and janitors present in supervision of visitors.
Q12. Describe how you contribute to the provision of a clean and safe environment in
the day-to-day work activities required by your job role:
By ensuring that I have a plan, policy and guideline on how to effectively ensure safe
and clean environment in my area of work. Such policies include; clean running water
available, washing of hands, cleanliness and great hygiene.
Q13. Describe a specific instance in your vocational work practice where you have
promoted development of the children’s awareness of safety:
During parties where children tend to be clumsy and unhygienic. Being a big event
for the children graduation to different grade, I was tasked to provide awareness to children
on safety.
Q14. 2 hazards and 2 safety issues

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2 hazards include
 Manual handling hazards in meal preparation
 Trip, slip and fall hazards especially in slippery kitchen floor
 Fire hazards in the kitchen
2 safety issues
 Identification of the hazrds by carrying out a risk assessment procedure in the
workplace
 Evaluating the risks
 Fire extinguishers and signs of slippery floors.
Q15. Describe a specific instance in your vocational work practice where you
coordinated emergency responses
In one morning during my vocational training, there was electric fault in the kitchen.
This could have easily led to a fire outbreak. My work at that instance was to coordinate safe
emergency evacuation of children and staff and to ensure that the fire does not break out
(Noe, et al, 2017).
Q16. Describe a specific instance in your vocational work practice where you planned
and coordinated the supervision of children
As a trainor, my work is to supervise and train children. In many instances, I have
supervised children in the kitchen during their preparation and meal taking time. My work at
that instance was to coordinate safe emergency evacuation of children and staff in cases of
emergency.
Q17. Describe a specific instance in your vocational work practice where you promoted
and monitored safety practices related to the administration of medicines

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2 safety practices in administration of medicines
1. Administering of the right drug and the right does
2. Using necessary tools and equipment in administration of medicines such as gloves
and syringes
3. Disposing rightly all used medical tools.
Q18. 2 safety practices in handling
1. In handling of food, there is need to use necessary equipment such as gloves in oven
and apprones.
2. All wastes from the kitchen should be disposed in the dustbin.
Q19. Describe a specific instance in your vocational work practice where you
coordinated the appropriate procedures for handling at least two (2) infections
1. The first was an outbreak of small pox in a class. All the students who were
infected were treated and vaccinated while all other students who had not yet been
infected were vaccinated. All the parents of the students in the class were
informed but were told that the situation was under control.
2. Food poisoning- while food poisoning is quite serious, the correct procedure is
rushing a student to hospital as quickly as possible and hydrating them.
Q20. Describe a specific instance in your vocational work practice where you
coordinated the appropriate procedures for handling at least two (2) illnesses
1. Malaria was one of the illnesses that was put into great test. I handled all the children
with malaria and gave them doses to help them get well.

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2. There was an outbreak of diarrhoea and all the children were admitted to nearby
hospitals for a closer look. I coordinated that.
Q21. Describe a specific instance in your vocational work practice where you enacted
strategies to support children to take increasing responsibility for their own health and
physical wellbeing
During the closing of the school, I taught the students on how to take care of their
hygiene especially physical by bathing and washing their hands regularly after the visiting the
toilets and before eating (Wiskin, Dowell, and Hale, 2018).
Q22. Evaluate the extent to which cultural safety is integrated in own work and
workplace
This is done by having an open communication on the safety in workplace. It is done
by reflecting on own cultures, beliefs and attitudes about others in regard to safety and
developing trust with each other. Recognizing and avoiding barriers that are stereotypical is
also a way of cultural safety.

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References
Brown, J.C., 2015. Apparatus for safety barrel placement and removal. U.S. Patent
8,979,465.
Gould, N. and Taylor, I., 2017. Reflective learning for social work: research, theory and
practice. Routledge.
Jackson, D., 2015. Employability skill development in work-integrated learning: Barriers and
best practice. Studies in Higher Education, 40(2), pp.350-367.
Kumar, K. and Aouam, T., 2018. Integrated lot sizing and safety stock placement in a
network of production facilities. International Journal of Production Economics, 195, pp.74-
95.
Noe, R.A., Hollenbeck, J.R., Gerhart, B. and Wright, P.M., 2017. Human resource
management: Gaining a competitive advantage. New York, NY: McGraw-Hill Education.
Wiskin, C., Dowell, J. and Hale, C., 2018. Beyond ‘health and safety’–the challenges facing
students asked to work outside of their comfort, qualification level or expertise on medical
elective placement. BMC medical ethics, 19(1), p.74.