CHCECE004 Promote and Provide Healthy Food and Drinks Assessment

This assessment covers the unit CHCECE004 Promote and Provide Healthy Food and Drinks for CHC30113 Certificate III in Early Childhood Education and Care. It includes case studies and learning experiences to promote healthy eating, as well as maintaining food safety and hygiene standards during events like Easter Egg Hunt.

CHC30113 Certificate III in Early Childhood Education and Care
CHCECE004 Promote and provide healthy food and
drinks
01
CHCECE004 Promote and provide healthy food and drinks
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File naming
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Getting started
The assessment activities in this booklet have been designed to allow you to provide evidence that
demonstrates your competence in the unit CHCECE004 Promote and provide healthy food and drinks.
Your trainer will:
 answer any questions that you might have about the assessment
 assess your competence as required by the unit of competency, by making judgments about the
evidence you have presented in line with the rules of evidence: validity, authenticity, currency and
sufficiency
 provide feedback on the outcomes of the assessment process.
Introduction
You are required to complete one written assessment task, which has three separate components for
CHCECE004 Promote and provide healthy food and drinks.
In completing the final assessments, you will show evidence of your ability to:
 promote healthy eating
 plan food and drinks that are nutritious and appropriate for each child
 maintain food safety while carrying out food-handling activities.
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31834B/01 Written assessment
Part A - Case studies
Student instructions Consider each of the below situations then answer the questions or complete the tasks that follow. To answer questions accurately, you may refer to applicable legislation including the National
Quality Standard and Education and Care Services National Regulations, along with the Belonging,
Being and Becoming – The Early Years Learning Framework, Early Childhood Australia Code of
Ethics, policies and procedures common to early childhood education and care services, position
descriptions detailing an educator’s duty of care responsibilities, and/or other sources such as
professional readings along with the course textbook and identified key resources. Ensure you acknowledge and cite your sources accordingly. This is important whether you use your
own words or quote the author’s words. For more information on referencing and plagiarism, refer
to the ‘Academic reference guide’ in the Student Handbook.
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Case Study 1
You are working in an early childhood education and care service that asks families to provide their
children’s snacks, meals and drinks for consumption throughout the day. A parent has begun sending
juice in their child’s drink bottle, instead of following the service’s Food and Nutrition Policy, which
states that children should only drink water when in care at the service. After discussing this with the
parent, the parent begins to send colourless cordial in their child’s drink bottle.
Complete the following:
a) Which policies, typically available in an early education and care service, is this parent
breaching? For example; Food and Nutrition Policy. Identify one more policy.
From the above discussed case study, primary care policy is breaching which is significantly
one of the most specific policy adopted by school for ensuring proper care services among
children. As parents are sending juice with child, instead of following the service food and
nutrition policy which states children should only drink water when in care at school.
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Assessor Feedback
This policy could be helpful Rosy, however I would suggest there are others that might be more
relevant-for example:
The nutrition, food and healthy beverages policy found here-Nutrition Food Beverages Dietary
Requirements Policy.pdf (ecms.org.au)
Trainer's Name: Debra Hine Date: 9th November 2021
b) Identify two (2) documents/information resources that you could direct the parent to in
order to educate them about the dangers of giving their child unhealthy drinks.In your
answer, include the full title of each information resource and/or website including the Web
address to clearly identify to the assessor the resources you would direct the parent to. Your
suggestions should refer to recognised publications from a Government Authority.
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Information Resource
Name of Article: 4 healthy drinks your kids should drink and 4 unhealthy drinks they should
avoid
Resources for Parents include:
Website: https://timesofindia.indiatimes.com/life-style/food-news/unhealthy-and-healthy-beverages-for-your-
kids/articleshow/70204841.cms
Information Resource 2:
Name of Article:Health Safety of Soft Drinks: Contents, Containers, and Microorganisms
Resources for Parents include:
Website: https://www.hindawi.com/journals/bmri/2015/128697/
Office use only
Assessor Feedback
I have checked the web-sites and they are both suitable resources Rosy-thank you
Trainer's Name: Debra Hine Date: 9th November 2021
c) Briefly outline three (3) possible health implications for this child if they are only drinking
sugary fluids.
1. Weight gain/obesity
2. Type 2 diabetes
3. Tooth decay
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Assessor Feedback
Yes, these are most definitely areas of concern.
Trainer's Name: Debra Hine Date: 9th November 2021
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Case Study 2
You are working in an early childhood education and care service that asks families to provide
their children’s snacks and meals. You have noticed that one of the families who access the
service continually pack their child’s lunchbox with highly processed, brown coloured,
carbohydrate rich foods, such as white bread, sweet biscuits, Nutri-Grain breakfast cereal and
rice crackers. The lunch box does not feature a variety of foods, such as those from other food
groups.
Complete the following:
a) Outline three (3) ways to communicate to the parents about the importance of
including a variety of food types in their child’s lunch.
There are various ways to communicate ways to parents of small children, about importance
of including variety of food types in child lunch which can be further analyzed as follows:
1. Using bulletin board or emails, to post on healthy eating policies and weekly menus about
bulletin board, where sample list of healthy snacks will enable them to gain knowledge on
importance in including variety of healthy food at child lunch.
2. Involving families of children in menu planning, field trips and discussions on importance
of healthy food eating practices will generate focus on improvised importance for indulging
healthy child lunch practices significantly.
3. Inviting guest speakers to parent information insights about importance of including
variety of food types in child lunch boxes, and also to further expand key knowledge on
integrating only healthy food practices.
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Assessor Feedback
Thank you Rosy-these are suitable opportunities to share with parents
Trainer's Name: Debra Hine Date: 9th November 2021
b) Describe three (3) child appropriate learning experiences you could implement with young
children to promote healthy eating.
1.Encourging children to eat slowly, which will enable to be motivated to indulge in
promoting healthy eating practices with other children.
2 Involving children in healthy food eating practices, such as juices and fruit, vegetables
meals with planned up group activities at the weekend.
3 Making meal times relaxed and comfortable for children at school will enable to promote
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healthy eating significantly, and also further bring on healthy food eating practices at school.
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Assessor Feedback
This question is about activities that the child can participate in. You have provided positive support
during meal times, however educational games and activities can happen at any time and should be
ideally promoted within programming.
A good example of this may be stories and songs. I used to read: Charlie and Lola – I will not ever
never eat a tomato, and The boy who loved Broccoli.
Trainer's Name: Debra Hine Date: 9th November 2021
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Case Study 3
It is coming up to April and the early childhood education and care service where you work
traditionally holds an Easter egg hunt within the service’s grounds. The children eagerly look forward
to this experience each year, and make Easter egg baskets to collect their eggs in. This year a parent, in
the 3-5s room has requested that their child not participate in the egg hunt as they do not allow their
child to eat chocolate. The parent also makes comment that they feel this experience contradicts the
service’s practices in relation to promoting healthy eating amongst the children and their families.
Complete the following:
a) How would you accommodate this parent’s request, while at the same time respecting the
wishes of the other families who attend the service? Remember, it is important not to make
any child feel excluded.
Parents request can be accommodated by adopting healthy alternative instead of chocolate, at
Easter egg hunt where school can further take up multi grain less sugary, chocolates for
children. The school service practices in relation to promoting healthy eating amongst
children and their families, will be correlated with policy to indulge in healthy eating among
children. This will enable all children to take active part in Easter Egg Hunt and also enjoy
new creative experience with relevance to indulging in healthy eating practices.
Parent request to accommodate adopting of healthy alternative instead of chocolate for child
will be done by properly focusing on bringing healthy multi grain chocolate with less sugar
for childe. The school services practices in relation to promotion healthy food, will be
further enhanced in relation to healthy eating so that any child do not feel excluded. Staff at
school, could also use attractive wraps other healthy food items like grapes or strawberries in
colourful foil for the children to hunt for which will make them engaged in activity with
same interest.
Assessor Feedback V2
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Assessor Feedback
I can see where you are going with this Rosy and you are on the right path.
Please outline how you would adjust the experience to accommodate the parents. Provide examples
of the changes you make in order to work around the family and make this an inclusive activity.
For example:
 staff could wrap other healthy food items like grapes or strawberries in colourful foil for the children
to hunt for.
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Please resubmit in the yellow box above
Trainer's Name: Debra Hine Date: 9th November 2021
b) Leading up to the Easter Egg hunt, list three additional ways you could provide information
to families about the inclusion of ‘discretionary’ or ‘sometimes’ food items in the service’s
program.
For example; 2 weeks before the Easter Egg hunt I would put up a poster letting families know about
the event.
1. Using email or bulletins will enable inform families of children about inclusion of
healthy food items practices into service program, whereschool further aims to bring
forward focus on opting for healthy alternatives significantly. The email will also
discuss program specifics of Easter Egg Hunt, as it will enable parent to get detailed
examination of aspects which will be developed.
2. Diary notes within children, will enable information to families be reached about
activities that will be undertaken, and also detail of food items in service program can
be discussed by families.
3. Sending templates of Easter Egg hunt with students, will engage families with
specific detailed information about the food items used in services. This will be also
attractively creative, innovative for engaging students and families on Easter egg
hunt.
Office use only
Assessor Feedback
These are great forms of communication. I also recommend using permission slips for special
events.
Trainer's Name: Debra Hine Date: 9th November 2021
c) List at least two ways to maintain food safety and hygiene standards during the Easter Egg
Hunt.
The two ways to maintain food safety and hygiene standards during the Easter Egg Hunt at
school are by adopting significant aspects which are as follows:
 Sealing waste bins properly, to keep waste under control and also checking sanitation
practices.
 Cleaning up floors regularly for removing sticky residues, which will enable food
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safety and hygiene standards to be followed up.
Please resubmit here
Children need to use sanitizers before and after Easter hunt, as this will make sure that
hygienic standards are met properly.
While Easter eggs play, children need to also take attention to be playful around only clean
and hygienic places which will make sure children are playful within activity.
Assessor Feedback V2
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Assessor Feedback
Rosy, this question appears to have been misunderstood to some extent-please relate your answers
to the Easter Hunt.
What will children need to do before and after the Easter Hunt?
Are there areas where Easter eggs should NOT be hidden?
What should you check regarding the Easter eggs?
Please resubmit in the yellow box above
Trainer's Name: Debra Hine Date: 9th November 2021
Case Study 4
The early childhood education and care service where you work provides morning tea, lunch, and
afternoon tea to all children that attend each day. A number of parents have complained about the
fact that the service is not providing a hot meal every day. The parents are indicating that they would
like a hot meal served each day, even during summer.
Complete the following:
a) In line with workplace policy / procedure and regulatory requirements. Describe how you
would respond to the parents’ complaints?
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The parent’s complaints to include hot meal being served each day to students can be
appropriately responded by bringing change in lunch menu, where students can be served
mix vegetables curry salad along with brown rice. As, childhood education and care service
provides morning tea, lunch and afternoon tea to children all day who attend school it has
been found that there is lack of hot meal within full day. Including one hot meal, will further
enhance healthy eating practices and also enhance active indulgence within healthy eating
aspects. By indulging healthy eating practices, hot meal inclusion during lunch time will
further respond to specific parent’s complaints for undertaking effective regulatory practices
in healthy eating.
a) workplace policy / procedure and regulatory requirements. Describe how you would
respond to the parents’ complaints?
Workplace policy, procedures and regulatory requirements need to be taken care for
further integrating competent abilities among proper care for children. For developing
proper care, workplace procedures and regulatory requirements parents complaints also
need to be taken care.
Assessor Feedback V2
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Assessor Feedback
REMEMBER:
* Every early childhood service will have a complaints policy and procedure.
*Consider who you will report the complaint to.
* Consider how you will react.
It will be in your best interest to remember that a complaint can act as feedback for the service to
improve their practice.
Please rethink your response and respond to the information in the case study-eg
1. This is a complaint-what do you need to do?
2. Who would you refer this to?
3. We need to show families that we are taking their opinions and suggestions on board and
encourage two way communication – where families can have a say in what their child
consumes at the centre.
4. Who could you direct the families to, how could they offer menu suggestions to ensure they
have input into the menu
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Please resubmit in the yellow box above
Trainer's Name: Debra Hine Date: 9th November 2021
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Case Study 5
You have just begun working in the 0-2s room at an early childhood education and care service. One
of the other educators in the room is reluctant to allow the children to feed themselves and still insists
on having all of the children sitting in high chairs for every meal. From your studies and professional
readings, you know that children should be encouraged to develop self-help skills and be given the
opportunity to experience relaxed, enjoyable mealtimes.
Complete the following:
a) Who, in your service, should you approach with your concerns?
Children should be encouraged to develop self-help skills and be given opportunity to
experience relaxed, enjoyable mealtimes where comfortable sitting arrangements should be
given. For concerns, childhood education and care services educators must be approached for
bringing new comfortable sitting arrangements for children as per their age and also care
services will be further enhanced.
Office use only
Assessor Feedback
Please consider that the Room leader or supervisor would be a more professional approach. It
would also be a good idea to ensure that the meeting was kept private, as the educator may feel
embarrassed or confronted by the situation.
Trainer's Name: Debra Hine Date: 9th November 2021
b) What information could you provide to your colleagues that will help to change the culture
in the room around mealtimes?
In your answer, consider how the Belonging, Being and Becoming – The Early Years Learning
Framework or the National Quality Standard can be used to facilitate change and guide
practice within the service.
The information that could be provided to colleagues for bringing change in culture within room around
mealtimes for children, within meal times will be focused on integrating child self-feed culture prominently
within early years. The Belonging, being and becoming early years learning framework can be understood
to be significantly essential. Factors such as secure, respectful and reciprocal relationships, partnerships,
high expectations and equality, respect for diversity, ongoing productive learning and reflective practice are
integral for child development (Burnett and et.al, 2021).
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Assessor Feedback
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These are good suggestions that will support fellow educators to learn about children’s self-help
skills and help to embed these practices within the daily routine.
Trainer's Name: Debra Hine Date: 9th November 2021
c) List three (3) recognised publications from a government authority which could be
providedto the other educator to increase their knowledge of healthy eating for under two
and the benefits of allowing children to feed themselves.
Information Resource for the Educator 1:
Name of Article: A Study of the Food Environment at Australian Family Day Care
Website:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835384/
Information Resource for the Educator 2:
Name of Article: Healthy food for school age children – the five age group
Website: https://raisingchildren.net.au/school-age/nutrition-fitness/daily-food-guides/school-age-food-groups
Information Resource for the Educator 3: Healthy Eating for Children: 6 Ways to Build
Healthy Habits for Children
Name of Article:
Website: https://campaustralia.com.au/blog/healthy-eating-for-children-6-ways-to-build-healthy-habits-for-
children-during-covid-19
Please resubmit here
Raising children who know how to eat .2018. [Online]. Available Through :<
https://www.heraldtribune.com/story/lifestyle/health-fitness/2018/08/14/raising-children-who-know-how-to-
eat/11059263007/>
5 tips for raising a child that appreciates food. 2014. [Online]. Available Through :<
https://www.inquirer.com/philly/health/kidshealth/5_tips_for_raising_a_child_that_appreciates_food.html>
Assessor Feedback V2
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Assessor Feedback
Rosy, if you read this carefully, you will notice that this asks for resources for under 2 year olds.
You have provided two resources that are for school-aged children.
Please go to suitable sites like Raising Children and find three suitable resources.
Please resubmit in yellow box above
Trainer's Name: Debra Hine Date: 9th November 2021
d) List FIVE (5) specific types of furniture and utensils required to assist children aged 6 – 24
months in learning to feed themselves independently.
1. Small, plastic and non-breakable cups are good for children to eat food comfortably
2. Comfortable chairs and table.
3. Plastic Drop sheet or newspapers can be further put to assist child to eat properly.
4. Child size recliner
5. Cow Rocker (toddler) with washable cover
Please resubmit here
Reusable cups for children are appropriate
Chairs with high comfortable sitting will be used.
Assessor Feedback V2
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Assessor Feedback
Rosy, you have made a good start and the first example is suitable.
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I will accept example 2, however this should state ‘child-sized chairs and tables’
Recliner, cow rockers and newspaper are NOT suitable for this question.
What type of cups would be used?
What types of chairs would be used in childcare?
Please resubmit 3 more examples in the yellow box above
Trainer's Name: Debra Hine Date: 9th November 2021
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Case Study 6
A new educator has started working at your service. During meal times you have observed her making
statements to the children like, ‘You won’t be getting any dessert unless you eat all of your lunch’,
‘Children who don’t eat all of their food won’t get presents off Santa Claus’, ‘I’m not giving you a drink
until you eat all of your carrots’ and ‘Well if you don’t eat the casserole I won’t give you anything else
to eat. You will just have to go hungry’.
Complete the following:
a) Identify the Education and Care Services National Regulation this educator is breaching by
making these statements.
Education and care services national regulation, standard 2 requires educators to ensure healthy food and
beverages are being provided to children at school by establishing comfortable policies for ensuring child has
been following healthy eating practices. Educator is breaching standard, where he has been impolite and harsh
with children by not talking with them with courteousness (De Monte and et.al2020).
Education and care services in national regulation, enables educator to be specific in
providing appropriate activities for structural activities further. There has to be inclusive
education being provided to children within schools.
Assessor Feedback V2
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Assessor Feedback
You will need to go the Education and Care Services National Regulations found here Education and
Care Services National Regulations (2011 SI 653) - NSW Legislation
to find the correct answer
Please resubmit in the yellow box above
Trainer's Name: Debra Hine Date: 9th November 2021
a) In the table below, explain how this staff member is acting unethically and undermining the
rights of the children in their care.
Document Your response
National Quality Standard According to NQHS, Standard quality area 5-Relationships with children
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has been not followed where educator is not supportive towards children.
Belonging, Being and Becoming
– The Early Years Learning
Framework
According to belonging, being and becoming early years learning
framework, principles such as secure respectful relationships,
partnerships among children. The educator has been disrespectful by
treating children with harsh language, and not using humble language
while introducing to healthy eating.
Early Childhood Australia Code
of Ethics
The Early Childhood Australia code of ethics are dedicated to upholding
code of ethics, where values of care, respect, trust and integrity are there.
These beliefs and values play fundamental role for ethical motivation
among children, and educator has been harsh with statements to children.
United Nations Conventionon
the Rights of the Child
According to United Nations Convention on rights of child, best interests
of child and right to survival and development and views of child has
been not followed by instructor by being harsh.
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Assessor Feedback
Well done Rosy-this has been addressed very well
Trainer's Name: Debra Hine Date: 9th November 2021
b) Describe three (3) positive age appropriate strategies that this educator could use to
encourage the children in her care to try new foods.
1. Being polite to motivate children in trying out new foods.
2. Playing and being creative by showing videos, rhymes of fruits and vegetables will make child encourage to
try out new foods.
3. Taking sessions for engaging on healthy eating practices with child parents.
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Assessor Feedback
Thank you for including these examples that show your supportive and positive approach.
I can also highly recommend introducing a vegie patch –the children love to explore fruit trees and
vegie patches
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Trainer's Name: Debra Hine Date: 9th November 2021
Case Study 7
You are working in an early childhood education and care service that asks families to provide their
children’s meals. A student undertaking studies in early childhood education and care has recently
commenced their first professional work placement at the service.
Using the table below, develop a checklist which identifies the key information and practices you need
to provide to the student during their orientation to ensure that they carry out food-handling,
preparation and storage.
Key information/
Practice
Name the most
relevant service
policy
Name the most
relevant
Education and
Care Services
Regulation
Name the most
relevant Quality
Area from
National Quality
Standards
Food
Storag
e
☐
1. Hyenic storage
places should be there.
2. Food storage should
be done by taking up
healthy eating
practices.
3 Food should be
stored in dry place
(González and
et.al2020).
Please resubmit
below
.
Policy of food
storage is to
maintain cleanliness
while food storage
is being done.
. Raw and cooked
foods are to be
stored separately.
Raw foods are to be
stored at the bottom
of a fridge in a
container to prevent
contamination.
Cooked food is to
be stored once it has
sufficiently cooled
down.
Standard 1.2.1
Requirements to
have labels or
otherwise provide
information
1. Hyenic storage
places should be there.
.
Policy of food
storage is to
maintain
cleanliness, proper
hygiene and
development of
. Raw and cooked
foods are to be
stored separately.
Cooked food is to
be stored once it has
sufficiently cooled
down.
Standard 1.2.1
Requirements to
have labels or
otherwise provide
information
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competent vision.
Food
Handli
ng
☐
1. Using gloves
properly while
cooking
2.Using proper
utensils while
cooking.
3. Food handling
should be done by
taking proper care of
hygiene and
temperature.
Please resubmit
below
Policy of food
handling is to make
sure handling is
done with complete
specific care to
hygiene standards.
Food handling are
related with keeping
up specific focus on
working aspects,
where handling
needs to be done
specifically as per
varied working
targets.
Standard 1.2.7
Nutrition, health
and related claims
are related with
food handling.
1. Using gloves
properly while
cooking
2.Using proper
utensils while
cooking.
3. Food handling
should be done by
taking proper care of
hygiene and
temperature.
Please resubmit below
Policy of food
handling is to make
sure handling is
done with complete
specific care to
hygiene standards.
Food handling are
related with keeping
up specific focus on
working aspects,
where handling
needs to be done
specifically as per
varied working
targets.
Standard 1.2.7
Nutrition, health
and related claims
are related with
food handling.
Food
Prepar
ation
☐
1.Food preparation
should be done by
taking care of specific
temperature.
2. Food preparation,
further also keeps
check on keeping
utensils clean.
Please resubmit
below
Policy of food
preparation is
related to keeping
temperature
accurate
Food preparation
has to be done by
proper focusing
on children food
and meal s
requirements
within their diet.
Standard 1.6.1
Microbiological
limits in food is
related with food
preparation.
1.Food preparation
should be done by
Policy of food
preparation is
related to keeping
hygienic standards
Food preparation
has to be done by
proper focusing
on children food
Standard 1.6.1
Microbiological
limits in food is
related with food
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taking care of specific
temperature. appropriate and meal preparation.
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Assessor Feedback
Rosy, this first section is about food storage practices-you MUST look these up in Get Up and Grow
An example for the first column Key information/practice might be:
1. Throw out food that has gone out to the table during meal time (HEPA ‘Get up and grow’ p52).
2. Cover & refrigerate any food that hasn’t been served & gone out to the table as long as it’s been sitting in a
hygienic environment for less than 2 hours. If untouched, it can be served later (HEPA ‘Get up and grow’ p52).
The second column for policy should have an appropriate policy-eg Food safety & handling policy
The third column should have the relevant Education and Care Services Nation Regulation-look
these up Education and Care Services National Regulations (2011 SI 653) - NSW Legislation
Eg. National Regulation 77
The fourth column should contain an area from the National Quality Standards-eg 2.1.2 Health Practices &
procedures
Please resubmit in the yellow boxes provided above
Trainer's Name: Debra Hine Date: 9th November 2021
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Part B – Research task
In the table below research food items that do not contain MSG.
Provide photographic evidence of the Ingredients List as it appears on the packaging to support your
answer
Food Item Photograph of the Nutritional Information
Corn Chips:
Brand Name: Fritos
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The early childhood education and care service where you work would like to include meals such as
nachos, fried rice, beef stroganoff and pasta with Bolognese sauce in their next menu cycle.
A family alerts you that their child has an allergy to monosodium glutamate (MSG), which is also
known as sodium glutamate and is commonly found in these foods. Due to the allergy, the child
cannot eat any foods that contain this additive.
To promote inclusivity, and to include these food choices in the menu, find a brand of corn chips,
beef stock, tomato pasta sauce and soy sauce that do not contain MSG. You may choose to search
the shelves at your local supermarket or undertake research on the internet.

Apple juice
Tropicana orange juice
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Almond flavour diary based milk
Office use only
Assessor Feedback
The full list of ingredients is not visible in these examples Rosy.
This question asks you to use pictures to show the nutritional information and ingredients – this is
evidence that you know where to find the information
Please revise your answer to include the nutritional information and ingredients. Look in the
ingredients list for MSG and look for the product to declare No added MSG. 621 is the code for the
synthetic variation for MSG and should also be avoided.
For example: Both of the items below declare they are MSG free
CHCECE004 Promote and provide healthy food and drinks
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Please resubmit in the yellow box above
T Trainer's Name: Debra Hine Date: 9th November 2021
CHCECE004 Promote and provide healthy food and drinks
Page 28 of 43

Part C - Project
Develop a two-week menu plan that provides the right balance of foods that children need each day
for optimal growth and development. The menu plan must detail the food and drink that is to be
provided for 2-5 year olds.
The early childhood education and care service you are preparing the menu plan for provides
breakfast, morning tea, lunch, afternoon tea, and a late snack each day. The service operates
Monday to Friday from 7.00am to 6.00pm.
Each morning tea, lunch, and afternoon tea must be different in the two-week menu cycle – this
means you cannot repeat a recipe or food choice over the specified period. It must be varied. To
ensure it is varied, include a variety of snacks and meals from different cultures, and food choices
that have a variety of tastes, colours, textures and flavours. More specifically, ensure the menu
includes at least:
 4 red meat meals
 2 pork or poultry meals
 2 fish meals
 1 vegetarian meal.
It is essential that your menu plan is also consistent with recommendations for healthy eating from
the: Australian Dietary Guidelines Infant Feeding Guidelines Australian Guide to Healthy Eating Get Up and Grow: Healthy eating and physical activity for early childhood.
When planning your menu, take into account the individual dietary requirements of the children in
care that follow:
 Every Monday and Wednesday a child who is Muslim attends the service.
 Every Monday, Tuesday and Thursday a child with a severe nut allergy attends the service.
 Every Wednesday and Thursday a child with lactose intolerance attends the service.
 Throughout the week there are children of Vietnamese, Thai, Indonesian and Middle Eastern
backgrounds attending the service in both of the rooms.
Step one: Complete the table below, adding in your chosen meals, considering children’s individual
dietary requirements. Alternative meals/drinks provided for individual dietary requirements must be
clearly outlined within your MENU.
Step two: Colour code each of the food groups provided to make it easy for families to read. For
example, you may wish to make the vegetables – green,meat – red, etc. Include a key with your menu
plan.
CHCECE004 Promote and provide healthy food and drinks
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Week 1 Menu
Day
Monday
Individual dietary
requirements to
consider:
 Halal Friendly
 No Nuts
Tuesday
Individual dietary
requirements to
consider:
 No Nuts
Wednesday
Individual dietary
requirements to
consider:
 Halal Friendly
 Lactose free
Thursday
Individual dietary
requirements to
consider:
 No Nuts
 Lactose Free
Friday
Breakfast
Food:
Milk and oats
Drink/s:
Example: Fruit juice
Food: Oats, fruits and
nuts
Drink/s: Juice
-
Food: Cereals
-
Drink/s: Juice
-
Food: Milk mixed
with dry fruits.
-
Drink/s: Mix fruit
juice
-
Food: Cereals
-
Drink/s: Mix fruit juice
-
Morning Tea
Food:
Orange juice
Drink: Milk
Food: Jasmine tea
Food: Mix fruits juice
-
Drink/s Mix fruit juice
-
Food: Apple juice
-
Drink/s: Pineapple
juice
-
Food: Mix vegetables
salad with beans
-
Drink/s: Milk and
honey
-
Lunch Food:
Stir Fry Halal chicken
and vegetables curry
with Steamed Rice
Food: Vegetable curry
Drink/s: Water
Food: Chicken curry
and beans
Drink/s: Juice
Food: Fish- salmon
curry
Drink/s: Water
Food: Chicken and rice
-
Drink/s: = Water
-
CHCECE004 Promote and provide healthy food and drinks
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Drink/s:
Water
Afternoon
Tea
Food:
Apple and cinnamon
with seasonal fruits
Drink/s:
Milk
Food: Mix chocolate
and dry fruits
-
Drink/s: Hot chocolate
milk
-
Food: Mix fruit salad
-
Drink/s: Water
-
Food: Mix fruit salad
-
Drink/s: water
-
Food: Chocolate cake
piece
-
Drink/s: Water
-
Late Snack
Food:
Example:
Cheese and Brownrice
platter
Drink:
Water
Food: Potatoes
sandwich
-
Drink/s: Water
-
Food: Cookies
-
Drink/s: Water
-
Food: Salad
-
Drink/s: Water
-
Food: Oats with
cocoa, milk
-
Drink/s: Water
-
CHCECE004 Promote and provide healthy food and drinks
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Week 2 Menu
Day
Monday
Individual dietary
requirements to
consider:
 Halal
Friendly
 No Nuts
Tuesday
Individual dietary
requirements to
consider:
 No Nuts
Wednesday
Individual dietary
requirements to
consider:
 Halal Friendly
 Lactose free
Thursday
Individual dietary
requirements to
consider:
 No Nuts
 Lactose Free
Friday
Breakfast
Food:
Brown organic egg
omelette
Drink/s:
Example: Fruit juice
Food: Cereals
-
Drink/s: Juice
Food: Eggs with milk
Drink/s:
- Example: Fruit
juice
Food: Cereals
-
Drink/s: Juice
Food: Oats with milk,
dry fruits
Drink/s:
Example: Fruit juice
Morning Tea
Food: Mix fruits
-
Drink/s: Rose tea
Food: Cereals
-
Drink/s: Hot milk
-
Food:
Example: Mix fruit juice
with mint
Drink/s:
Example:
- Water
Food: Salad
-
Drink/s: Water
-
Food: Brown rice.
-
Drink/s:Water
-
Lunch Food: Fish curry
-
Drink/s: Water
Food: Chicken
curry
Drink/s: Water
-
Food: Chines fried rice
with stirred vegetables
Drink/s : Water
Food: Wheat
sandwich
-
Drink/s: Water
Food: Chicken
sandwiches
-
Drink/s:
CHCECE004 Promote and provide healthy food and drinks
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- -
Afternoon Tea
Food: ix vegetable
oats
-
Drink/s: Hibiscus tea
Food: Wheat bread
sandwich
-
Drink/s: Water
-
Food:
Example:
Fresh orange salad
Drink/s:
Example:
- Water/Lactose
Free Milk
Food: Wheat pasta
with mix sauce.
-
Drink/s: Water
-
Food: Wheat bread
sandwich
-
Drink/s: Juice
-
Late Snack
Food: Ice-cream
-
Drink/s: Water
Food: Mix fruits.
Drink/s: Water
-
Food:
Multigrain cookies
Drink/s: Water
Food: Dark chocolate
cookies
-
Drink/s:
-
Food: Chocolate
cookies
Drink/s: Water
Office use only
Assessor Feedback
Rosy, the menus must be varied and appropriate for each mela and snack.
Children would not have a brown bread sandwich three times a week for breakfast in childcare service, nor would meals get repeated.
CHCECE004 Promote and provide healthy food and drinks
Page 33 of 43

Green tea is NOT a food
The nutritional value of the food needs to considered.
Please consider alternatives for the lactose free; for example, supplying lactose free milk or yoghurts that are lactose free. This way you ensure that the child is
not left out and has an alternative that contains the equivalent nutritional benefits.
Please provide alternatives for children with Halal requirements.A child from a Muslim culture requires a Halal diet that has Halal meat. You can further research
this here: http://www.islamiccouncilwa.com.au/halal-certification/halal-guidelines/ and here: https://www.livestrong.com/article/273072-muslim-diet-
restrictions/
Please also take care to state that there are no nuts in any of the foods you have offered. It is of high importance when creating menus for children with severe
allergies that you exclude the allergen altogether from your menu. I realise this may seem an extreme measure, yet there are many reasons this is necessary.
1. It is a severe allergy - therefore the child's life is at risk
It appears that you may need assistance for this-please make a phone booking with me via this link
https://outlook.office365.com/owa/calendar/[e-mail]/bookings/s/Jo2C280LFkGxjuY_znNn6w2
Please resubmit above
Trainer's Name: Debra Hine Date: 9th November 2021
CHCECE004 Promote and provide healthy food and drinks
Page 34 of 43

Step 3: In the Table below, include the ingredients for each meal that you have offered for one day. An example has been provided below. Please
indicate the day chosen from your menu.
Day Monday List of Ingredients
Breakfast
Brown bread sandwich
Drink/s:
Example: Fruit juice
Brown bread and use of
fresh fruits for making juice
Morning Tea
Food: Mix fruits
-
Drink/s: Rose tea
Fruits- Apples, bananas,
pears & kiwi offered
Drink – Fresh rose tea
Lunch
Food:
Stir Fry Halal chicken and
vegetables curry with
Steamed Rice
Chicken
Fresh vegetables such as
broccoli., capcicum and
carrots.
Afternoon Tea
Food:
Apple and cinnamon
cookies with seasonal fruits
Drink/s:
Milk
Apple and cinnamon
muffin (sugar free)
CHCECE004 Promote and provide healthy food and drinks
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Late Snack
Food:
Example:
Cheese and Brown rice
platter
Drink:
Water
Cheese and brown rice
platter
Step 4: Using the information from your chosen day above, list how your meals meets the recommended daily intake for children.
In your answer use the following documents to support your findings:
 The ‘Infant Feeding Guidelines’ (2012)
 The ‘Australian Dietary Guidelines’ (2013)
 The ‘Get Up & Grow: Healthy Eating and Physical Activity for Early Childhood resources” (2015)
Include in your answer how your menu for this day met the recommended servings of:
Australian Guide to Healthy Eating Recommended Daily Intake
Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties. For
example, Week one Monday meets the recommended intake of grain offering a
minimum of 2 servings of grain (cereal) foods per child per day.
Week 1, Monday meets recommended
Vegetables and legumes/beans Week 2, Thursday
CHCECE004 Promote and provide healthy food and drinks
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Lean meats and poultry, fish, eggs, tofu, nuts and seeds and
legumes/beans
Week 1, Tuesday
Milk, yoghurt, cheese and/or alternatives, mostly reduced fat Week 2, Friday
Fruit Friday
Please resubmit below
Australian Guide to Healthy Eating Recommended Daily Intake
Grain (cereal) foods, mostly wholegrain and/or high cereal fibre
varieties.
4 days a week
Vegetables and legumes/beans 2 days a week
Lean meats and poultry, fish, eggs, tofu, nuts and seeds and
legumes/beans
3 days a week
Milk, yoghurt, cheese and/or alternatives, mostly reduced fat 4 days a week
Fruit Daily
CHCECE004 Promote and provide healthy food and drinks
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]
REFRENCES
Books and Journals
Burnett, A., and et.al, 2021. Associations between feeding practices and child dietary quality, and the moderating effect of child eating
behaviours on these associations. Eating Behaviors, p.101569.
De Monte, M and et.al2020. Improving mealtimes for paediatric intensive care children and families: A quality improvement
initiative. Nursing in Critical Care, 26(4), pp.288-296.
González, O. D. J. and et.al2020. Are fathers' and mothers' food parenting practices differentially associated with children's eating
behaviors?. Appetite, p.105434.
Williams, K.Y., 2021. Investigation of Eating Practices in a Sample of Child Care Centers in Northwestern Vermont.
CHCECE004 Promote and provide healthy food and drinks
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Office use only
Assessor Feedback
The above sections need to be resubmitted.
A brown bread sandwich has no information in it about what you are putting in the sandwich
The nutritional requirements have not been met due to the menu being incorrect.
Please resubmit in the yellow boxes above
Trainer's Name: Debra Hine Date: 9th November 2021
CHCECE004 Promote and provide healthy food and drinks
Page 39 of 43

Checklist
Please ensure you have completed the following before submitting your assessment.
Assessment: 31834B/01 Written Assessment
Part A: 7 Case Studies
Case Study 1: 3 questions ☐
Case study 2: 2 questions ☐
Case study 3: 3 questions ☐
Case study 4: 1 question ☐
Case study 5: 4 questions ☐
Case study 6: 3 questions ☐
Case study 7: Complete Table ☐
Part B: Research Task
Complete table ☐
Part C : Project
Step 1 ☐
Step 2 ☐
Step 3 ☐
Step 4 ☐
CHCECE004 Promote and provide healthy food and drinks
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Office use only
Assessment Feedback
Trainer & Assessor Debra Hine
Date 9th November 2021 Result Not Yet Satisfactory
Assessor Comments and Marking
Hello Rosy,
Thank you for submitting the assessment for Promote healthy food and drinks 31834B/01
I appreciate the time and effort you have put into this assessment and you have made a good start.
There are several areas for revision and resubmission and these have been highlighted in yellow.
I have provided feedback throughout and ask that you read and follow this to guide your
resubmission
Please resubmit using this marked copy of the assessment, keeping your original answers and my
feedback in place and resubmitting in the yellow boxes provided.
Please make a booking with me to discuss this assessment.
Grade: NYS
Date: 9th November 2021
Kind Regards
Debra Hine
Trainer and Assessor
CHCECE004 Promote and provide healthy food and drinks
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Office use only
Assessment Feedback
Trainer & Assessor Debra Hine
Date 9th November 2021 Result Not Yet Satisfactory
Withheld or Incomplete comments ONLY section:
Case Study 3
Part a
a) How would you accommodate this parent’s request, while at the same time
respecting the wishes of the other families who attend the service? Remember, it
is important not to make any child feel excluded.
Part c
List at least two ways to maintain food safety and hygiene standards during the
Easter Egg Hunt.
Case Study 4
Part a
a) In line with workplace policy / procedure and regulatory requirements. Describe
how you would respond to the parents’ complaints?
Case Study 5
Part c
List three (3) recognised publications from a government authority which could be
provided to the other educator to increase their knowledge of healthy eating for
under two and the benefits of allowing children to feed themselves.
Part d
List FIVE (5) specific types of furniture and utensils required to assist children aged 6 – 24 months in learning
to feed themselves independently.
Case Study 6
Part a
a) Identify the Education and Care Services National Regulation this educator is
breaching by making these statements.
CHCECE004 Promote and provide healthy food and drinks
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Office use only
Assessment Feedback
Trainer & Assessor Debra Hine
Date 9th November 2021 Result Not Yet Satisfactory
Part B Research Task
Part C - Project
Develop a two-week menu plan that provides the right balance of foods that children need each
day for optimal growth and development. The menu plan must detail the food and drink that is to
be provided for 2-5 year olds.
Step 3: In the Table below, include the ingredients for each meal that you have offered for one day. An
example has been provided below. Please indicate the day chosen from your menu.
Step 4: Using the information from your chosen day above, list how your meals meets the recommended
daily intake for children.
In your answer use the following documents to support your findings:
 The ‘Infant Feeding Guidelines’ (2012)
 The ‘Australian Dietary Guidelines’ (2013)
 The ‘Get Up & Grow: Healthy Eating and Physical Activity for Early Childhood resources” (2015)
Include in your answer how your menu for this day met the recommended servings of:
CHCECE004 Promote and provide healthy food and drinks
Page 43 of 43