CHCECE004 Childcare Assessment 1: National Quality Framework, Food Handling and Safety, Healthy Eating Guidelines

This assessment covers topics such as National Quality Framework, food handling and safety, healthy eating guidelines for children from birth to 18 years. It includes questions on identifying organisations responsible for documents, summarising quality areas, researching articles on food intolerance and allergies, and providing first aid response to anaphylaxis.

Unit Code: CHCECE004
Assessments 1:
Question 1 A
Question
Identify the organisation responsible for each document below and write the web address for
accessing the following documents:
National Quality Framework (NQF)
National Quality Standard (NQS)
Approved learning framework
Answer
The Australian Children's Education and Care Quality Authority (ACECQA) is responsible for the
National Quality Framework, National Quality Standard and approved learning framework. With all
these frameworks it aims at providing better development and educational outcomes for children's
using care services. Theses frameworks aims at driving the organisation towards raising their quality
in providing their care services with these national frameworks and standards. The National Quality
Standards helps the organisation in providing beats level of early childhood care and education by
supporting the development of the children's. Also, it provides education about the high quality
services required for child development to families and educators (National Quality
Framework/National Quality Standard, 2021 ).
Feedback
Try Again.
Your explanations are correct, please add the web addresses for each.
Answer
National Quality Framework/National Quality Standard, 2021. Online, available through<
http://noughttofive.com.au/program/nqf/>
Question 2 A
Question
Identify and summarise the quality area within the National Quality Standards that
addresses a healthy lifestyle. Explain in a maximum of 50 words. You may need to
access the National Quality Standards as well as your Learner Guide to respond.

Answer
The National Quality Standard have set high quality standards doe the early child care and
education in Australia. It includes seven quality areas which are important for children
development. These areas consists of health and safety, education programs, physical
environment,relationships with child, collaboration with communities, governance and leadership
and staffing arrangements (National Quality Standard, 2021).
Feedback
Try Again.
Which quality area have you identified?
Answer
The quality that I have identifed is the health and safety whichis considered one of the most
imprtant quality area that should be followed by everyone. As it one of the basic quality to provide
healthy and effective safety to the individuals and childrens for their development and growth.
Question 3 A
Question
Research and summarise in a maximum of 60 words:
a. One article within the United Nations Convention on the Rights of the Child that
relates to providing healthy food and drinks.
Answer
A child is a person who is up to age of 18 years. It is the right of every children to
safe, nutritious and affordable food. In the best interest of children it is very important
that they given due consideration in all their decision and actions which are related to
their nutrition. Thus, it is very important that government develops appropriate action
plans (Protecting Children’s Right to a Healthy Food Environment, 2021).
Question 3 B
Question
Research and summarise in a maximum of 60 words:
b. The application of a code of ethics to promoting and providing healthy food and
drinks to children.
Answer
Code of ethics is a framework which provides a critical way of thinking about the ethical issues
encountered by the professional and educators is early childhood services. Its an inspirational
document rather than a set of rules which encompasses ethics (Grady and et.al., 2019). It helps

in providing and promoting healthy safe food without any discrimination on the basis of age, sex ,
religion etc.
Question 4 A
Question
The following questions relate to food handling and food safety:
a. What are six conditions that microorganisms could grow and cause
food poisoning? What three things must you do to ensure that
microorganisms are not offered the opportunity to grow in food?
Answer
The six conditions in which the microorganism could grow and may cause food
poisoning are:
1. FOOD- There are enough nutrients available which promotes growth of
microorganism.
2. ACIDITY- According to FDA acidity ph level should be below 4.5 so that
microorganism cannot grow.
3. TIME- food should be removed from danger zone within two four hours so that
is is not contaminated.
4. TEMPERATURE- It must be between 41°-135°F so that microorganism
cannot grow (Spence and et.al., 2020).
5. OXYGEN- Almost every pathogens are aerobic.
6. MOISTURE- Water is essential for growth of microorganism.
Three to be ensured for hindering the growth of microorganism are:
 Maintaining the ph level so that acidity level can be measured.
 Avoid food from getting moist.
 Timely measuring the temperature and oxygen level.

Question 4 B
Question
a. What are three (3) personal hygiene requirements you must follow

when handling and preparing food to minimise contamination?
Answer
while preparation and handling of food it is very important that personal hygiene
requirements are met such as:
1. Always wash my hands- It is very important that before handling the food
items, after blowing my nose or going to the toilet, after touching my hair, I
wash my hand properly with hot water and thoroughly rub my hand with a
decent soup and dry my hand with paper towels.
2. Wearing protective clothing- it includes overalls, A hat, hairnet, gloves etc.
That is with protective clothes it helps in protecting the food from being
contaminated and help in protecting the food from any bacteria which are
carried by my hands or clothes or my loose hair.
3. No accessories- It includes lockets, necklace, or earrings, a watch. These item
can easily harbour dirt which my result in growing bacteria.

Question 4 C
Question
Name three (3) indicators of food intolerance.
Answer
food intolerance is mostly common in individuals with digestive system disorders.
That is an individual with food intolerance will experience often discomfort after eating
particular food items (Love and Campbell, 2020). The common indicators of food
intolerance are:
1. Stomach pain
2. Diarrhoea
3. Runny nose

Question 5 A
Question
a. Identify two (2) food types that can cause allergies and five (5) signs of food

allergies.
Answer
Two types of allergies are:
1. Lactose allergies: it includes allergy from cow's milk that is one of the most
common allergies in the young children and babies (Razak and et.al., 2020).
Especially it occurs when babies before 6 months old are exposed to cow milk.
2. Nut allergies: It is an allergy that arise from some seeds or nuts that comes
from trees. Such as cashews, almond, peanuts etc. individuals with nut
allergies are advised to avoid all type of nuts even if they have allergy from one
nut. These allergies are responsible for almost 50% of anaphylaxis deaths.
The five symptoms of food allergies are:
1. swelling
2. rashes
3. vomiting
4. anaphylaxis
5. hives
Question 5 B
Question
a. Explain why it is important to understand food allergies and intolerances while
preparing meals for children, and how you can avoid contamination in the preparation
of food.
Answer
Food safety is very important while preparation of food. It includes safety in every aspect while
preparation and serving of food like avoiding allergic reactions, intolerance, sensitivities etc. It is
very crucial that one understand the food allergies and intolerance while preparation of food.
Young children's chewing and teeth skills are developing (Arpino and Luppi, 2020). They have
small airways that is it can easily lead to blockage and may result in choking therefore, it is very
important that food is prepared accurately. There are many ways in which contamination of food
can be avoided while preparations by wearing proper cooking gears and overalls so that no
bacteria can be transferred also maintaining the personal hygiene for safety of food.
Question 6 A
Question
What is anaphylaxis and four (4) of its symptoms? Explain in a maximum of 100
words the first aid response to manage and respond in the event of anaphylaxis.

Answer
Anaphlylaxis is a severe life threatening allergic reaction which occurs within minutes
of exposure to any allergy such as bee stings or peanuts. The four symptoms of
anaphylaxis is:
1. Skin reaction like itching or hives.
2. Low blood pressure.
3. Swollen throat or tongue.
4. Fainting or Dizziness.
Emergency first aid for anaphylaxis requires an urgent action because it's life
threatening. It includes:
1. laying the individual flat and not allowing them to walk or stand.
2. Giving them an injector like anapen or epipen.
3. Calling an ambulance
4. If there is no response in 5 minutes further adrenaline may be given.
It is important to keep in mind always give asthma reliever puffer first before
adrenaline injector as it may cause breathing difficult to an asthma patient.
Question 7 A
Question
a. What are the two food groups the Australian Guide to Healthy Eating
recommends we should eat more of?
b. What are the five (5) guidelines recommended by the Australian Guide
to Healthy Eating to support a healthy lifestyle?
Answer
According to the Australian Guide to healthy eating food diets are divided into five
major categories out of which the two groups are:
1. Legumes, vegetables and beans.
2. Cereal and grain food, that includes high fibres and wholegrain varieties.
In the recommended amounts it is important to eat a well balanced diet that is eating
variety of food from the five groups daily. Because different food have different type of
nutrition and fibres necessary for growth.
The five guidelines recommended by Australian Guide for promoting healthy lifestyle
are:

1. Drinking plenty of water.
2. Limited intake of food that contains saturates fats, added sugar and salt.
3. Be physically fit.
4. Consuming a well balanced diet with all nutrients.
5. Cutting down processed food such as biscuits and chips.

Question 8 A
Question
Review the following website and develop a list of useful Get up and Grow
resources that you can use in an educational facility, including an early childhood
education and care setting. Provide a brief outline in your own words.
https://www.health.gov.au/internet/main/publishing.nsf/Content/phd-early-
childhood-nutrition-resources
Answer
The resources that can be used in educational facility, within early childhood education
and care setting are focused on breastfeeding and returning to specific healthcare needs
for children regarding healthy eating practices (Staton and et.al.,2019). Food ideas for busy
parents, importance of drinking water, keeping children on move are some of the specific
resources which will enable education facility to be further worked on effectively.
Question 9 A
Question
List the items of nutritional value per serving that appear on food labels, and
briefly outline what nutritional information is contained on food labels?
Answer
List of nutritional items per serving are as follows:
1. FIBRE- It helps in improving the digestive system of an individual. Also, it helps
in reducing the cholesterol levels. However, it has no calories and helps in
feeling full. at least 3 grams of fibre per serving should be consumed.
2. PROTIEN- Mostly the body parts such as skin, immune system and muscle
are made up of proteins. It is very important to consume protein as it generates
energy in the body. For children ageing from 9 and above it is minimum to
serve 19 grams of protein per serving.
3. VITAMINS AND MINERALS- It is very important that the food contains calcium
and iron which are very important for the development of children.

Question 10 A
Question
According to Get Up & Grow: Healthy Eating and Physical Activity for Early
Childhood, what are three (3) infant feeding guidelines?
Answer
Get Up & Grow provides an evidence based information for care settings for assisting
and developing healthy habits in children below five years. The three guidelines given
for infant feeding are:
1. Breastfeeding- it is considered the ideal food for the new born and infants. It is
very important to breastfeed a child for at least a year for proper development
of the child.
2. Infant formula- if due to illness or medications, a mother can use infant formula
for feeding their infants. Also, infant formula can be partially used with the
breast feeding with proper advise and precautions
3. Food solids- After six months infants should be introduce with appropriate
guidance to solid foods so that it can help in increasing their appetitie, ability
to sit and their interest towards food.
Question 10 B
Question
What are two (2) ways you can provide information to families around healthy eating.
Answer
Communication and sharing between early year providers and families in a crucial aspect in
supporting the habits of healthy eating. The ways in which information can be provides to the
families are as follows:
1. Using e-mails and bulletin boards- This will help in communication with the families
easily that is by providing them regularly healthy eating policy, weekly menus, recipes
through e-mails will ease their process and will help them in getting the information
faster and on time.
2. Regularly inserting in newsletter about the healthy eating- With regular inserting
columns in newsletter about the list of healthy foods and culturally relevant snacks
that are healthy for the children and involving families in menu planning will help in
supporting and promoting healthy food habits among families.
Question 11 A
Question

Research the Australian guide to healthy eating. List seven (7) dietary guidelines
that can be applied to children from birth to 18 years, as discussed within the
guide.
Answer
The seven dietary guidelines which can be applied to children's from the Australian
guide to healthy eating are as follows:
1. Eating well balanced food from the five groups of foods that is vegetables,
fruits, grains, meat, and milk which are high in nutrition and fibres.
2. Limiting the intake of food that are high in saturated fat, trans fat, alcohol,
added salt and sugar.
3. Encouraging physical activity to maintain healthy weights of children and
adolescent.
4. Also, selecting foods and drinks which are highly nutritious so that they help in
generating energy in the body.
5. Supporting and encouragement of breast feeding as it is essential for
development of infants.
6. Preparation of food with high safety measures for avoiding contamination og
food.
7. Drinking adequate amount of water.
Question 11 A
Question
Research the Australian guide to healthy eating. List seven (7) dietary guidelines
that can be applied to children from birth to 18 years, as discussed within the
guide.
Answer
Question 12 A
Question
Explain in a maximum of 60 words how poor diet can impact children in each of the
following areas:
 Dental health

 Deficiencies
 Concentration
 Behaviour
Answer
Poor diet will specifically impact the children health- when there is excessive consumption of
sugar filled sweets, sodas ,which results in poor dental health (Jones and et.al., 2017). diet that
lacks essential nutrients cause deficiency mainly calcium,vitamin, iron occurs in toddlers. Regular
meals is must for blood circulation if children remains hungry for long time this will result in poor
mood ,ability to concentrate. Which further results in the change behaviour.
Question 13 A
Question
Explain in a maximum of 50 words what is to be considered when meeting a child’s
individual dietary needs.
Answer
Child dietary needs include ; proteins(eggs, nuts, milk products); fats( cooking oil, fish); calcium
(cheese, yoghurt, ice cream) ; iron (whole grains , beans, poultry, cereals) ;Fibre (seeds, nuts,
chickpeas); vitamin A (carrots, sweet potatoes, cabbage, spinach, egg yolk); vitamin C (tomatoes,
melons, strawberries, mangoes, papayas, cauliflower, potatoes, citrus fruit-oranges). etc
Question 14 A
Question
a. Why is it important to consider the cultural diversity of the children when
preparing meals? Explain your answer in a maximum of 50 words.
Answer
Most of the children have same food preferences as like of their parents. When children are
taught about various cultural food at young age they become faddy eater. Some children will
prefer VEG, and others prefer NON-VEG, Italian,Mexican . So preparing meal according to the
preferable culture is very important.
Question 14 B
Question
a. Who should you consult with when preparing food for children from
different cultural backgrounds, religions, and beliefs?
Answer

While preparing for culturally diversified children it is very important in considering
their religious beliefs and backgrounds. So it is very important to talk to their families
and caretakers before preparation of foods to identify their cultural values and beliefs
for preparation of their meals (Smith and Craig, 2017). Because different culture have
different food habit that is many eat meat but many are vegetarians. Therefore, it is
crucial to consult from their families before the food preparations. Also, it will help in
identifying the taste and preference of the individual that is what they like or dislike
and meals can be prepared accordingly.
Question 14 C
Question
a. What are four (4) different feed requirements or preferences that children
from different cultural backgrounds or religions may observe?
Answer
Different culture and religion have different feed requirement that is
 In case of Islamic religion- there are several item which are forbidden in the
religion for example; pig meat, all birds of prey, rodents. So it is important to
consider the requirements before preparation of food for a Muslim child.
 In case of Christian religion- There are certain families of Christianity who do
not eat meat. Also, during Christmas certain food item are restricted which
should be kept in mind.
 In case of Judaism- It requires the food to be Kosher that is the food must
meet the standards of kashrut. Also, it requires the food to be pure and
suitable.
 In cases of Anglicanism- they have a different approach to their feeding
requirements. It is one of the most common culture in the Australia. They
inculcate the practices of vegan food.
Question 15 A
Question
a. What are the two different types of diabetes, and what is the main difference
between the two?
b. When looking after a child with diabetes in the service, what must you do to

ensure the nutritional needs and health of the child is met and maintained?
Answer
a. type1 and type2 are the two types of diabetes. Main difference is- type 1 appears sudden, it
shows up early in life mainly occurs because of genetic disorder. symptoms generally are mood
changes, unintentional weight loss. Type 2 is long term serious condition disease which results
too much sugar circulating in blood. This is developed overtime where immune system is
destroying insulin cells in pancreas. symptoms are more hunger, thirst, headaches.
Diabetic Children needs to drink enough fluids, and eat enough food . Nutritional need and diet
basically that I would ensure involves are proper intake of vegetables and fruits; milk products,
chicken, nuts, seeds, cereals, and will also consult to a dietitian specialist about routine eating
plans. This will help the children to keep their blood glucose level within range.
Question 16 A
Question
a. Why is it important for the child’s family to be aware of the centre’s policies
and procedures relating to food and nutrition?
Answer
It is very important for the child's family to be aware about the policies and
procedures of the centres regarding the nutrients and food that is going to be served
to their children because it will help in ensuring that centre is doing its best in
providing quality services to their children (Press and et.al., 2018). Also, it will help the
families in enhancing their knowledge about what food and nutrients are served to
their children whether it is healthy for them or not. Also, it will help the centre in
gaining the trust of the children's families that are associated with centre by sharing
with them about the policies and procedure of their quality standards.
Question 16 B
Question
a. What are five (5) pieces of information that a centre’s food and nutrition
procedure will contain?
Answer
The centre's procedure contains information regarding:
1. The safety precautions taken while preparation of food at centre.
2. Disclosure of hygienic and sanitation requirement art the centre.

3. Serving high quality nutritious food.
4. Appropriate seating arrangement for consumption of food.
5. Preparation of food keeping in mind the diversified cultural backgrounds.
REFERENCES
Grady and et.al., 2019. Prevalence of night sleep duration, sleep quality and sleep hygiene
practices among children attending childcare services in New South Wales,
Australia. Journal of paediatrics and child health. 55(1). pp.59-65.
Spence and et.al., R., 2020. Childcare food provision recommendations vary across Australia:
jurisdictional comparison and nutrition expert perspectives. International journal of
environmental research and public health. 17(18). p.6793.
Love, P., Walsh, M. and Campbell, K.J., 2020. Knowledge, attitudes and practices of
australian trainee childcare educators regarding their role in the feeding behaviours
of young children. International journal of environmental research and public
health. 17(10). p.3712.
Razak and et.al., 2020. Implementation of policies and practices to increase physical activity
among children attending centre‐based childcare: A cross‐sectional study. Health
Promotion Journal of Australia.31(2).pp.207-215.
Arpino, B. and Luppi, F., 2020. Childcare arrangements and working mothers’ satisfaction
with work–family balance. Demographic Research. 42. pp.549-588.
Staton and et.al.,2019. Observed compliance with safe sleeping guidelines in licensed
childcare services. Archives of disease in childhood. 104(12). pp.1193-1197.
Jones and et.al., 2017. Dietary intake and physical activity levels of children attending
Australian childcare services. Nutrition & Dietetics. 74(5). pp.446-453.
Smith, J., Javanparast, S. and Craig, L., 2017. Bringing babies and breasts into workplaces:
Support for breastfeeding mothers in workplaces and childcare services at the
Australian National University. Breastfeeding Review. 25(1). pp.45-57.
Press and et.al., 2018. Can we belong in a neo-liberal world? Neo-liberalism in early
childhood education and care policy in Australia and New Zealand. Contemporary
Issues in Early Childhood. 19(4). pp.328-339.

Online references
National Quality Framework/National Quality Standard, 2021. Online, available through<
http://noughttofive.com.au/program/nqf/>
National Quality Standard, 2021. Online, through<https://www.acecqa.gov.au/nqf/national-
quality-standard>
Protecting Children’s Right to a Healthy Food Environment, 2021. Online, available
through< https://www.unicef.nl/files/Advocacy-brief-healthy-food-enviro-final.pdf>

Assessment 2
Question 1 A
Question
1. Your meals should include at least one (1) lunch and at least one (1) breakfast.
2. Your menu must include food and drinks that meet the nutritional requirements.
3. Your menu should include food and drink choices for:
 one (1) child who has a food allergy
 one (1) child who has a medical condition
 one (1) child who has a food preference
 one (1) family that have requested food due to their cultural and/or religious
requirements
4. Discuss one (1) strategy you would adopt to involve children in:
 menu planning
 assisting in meal preparation
5. Briefly identify how one can place furniture and utensils to make meals enjoyable for
children.
6. Discuss a strategy for each of the following:
 safe handling
 safe preparation
 safe storage of food and drinks
These safety standards should meet your workplace policy.
7. Discuss three (3) strategies to create a positive and relaxed environment during mealtimes.
8. Discuss how you would share this menu for families and other educators to see.
Your project should be 800 words.