CHCECE004 Promote and provide healthy food and drinks

CHCECE004 Promote and provide healthy food and drinks
Assessment
To achieve a competent result for this unit you must satisfactorily complete all the assessments
requirements listed below.
Assessments for this unit are as follows:
Assessment Number Type of Assessment Description and location
Assessment 1 Short
Questions/Multiple
Choice
Questions/True or
False
There are short questions found in this booklet.
You will be given the opportunity to respond to each
question in your own words in a written format. In
special cases you may respond verbally.
Assessment 2 Case
studies/Scenarios
There are Case studies/scenarios in this booklet. Read
the case studies given and answer the questions that
follow. Use your own words in answering these case
studies.
Assessment 3 Research Activity There are research activities found in this booklet. You
are required to research the topic and respond to each
question in your own words in a written format. In
special cases you may respond verbally.
Assessment 4 Personal/Reflective
Journal
Instructions for the journal are in the supervised work
placement booklet
Assessment 5 Third Party
Observation
Will be performed by the workplace supervisor while the
student is on Work Placement.
Assessment 6 Work Place
Observation
Your workplace supervisor observes you in the work
place setting demonstrating the practical application of
the skills and knowledge that you have gained in relation
to these units. Your supervisor is required to observe
you performing tasks in the workplace using the
checklist provided in the third party report. During the
observation your assessor will make a judgment as to
whether you have met the required skill level for the
qualification, or if further practice is required.
Instructions and checklist for work placement are in the
supervised work placement booklet. When an assessor is
unable to visit the workplace they shall liaise with your
workplace supervisor to confirm your ability to perform
the tasks as part of the training package.
Assessment 7 Portfolio In your portfolio you should collect information relevant
to the unit such as the Children’s Developmental Stages,
Playground policies etc.

Instructions to the Student
Please read all the information given to you before you start any assessment task. If you do not
understand some or all of the questions, please ask your trainer/assessor for assistance.
Attempt to answer ALL questions in your own words on the assessment paper provided. The questions
are designed to assess your understanding of the unit as well as your underpinning knowledge. To
satisfactorily complete this assessment task you are required to complete the whole assessment. To do
this you will need to answer all questions correctly and demonstrate you have achieved the required
knowledge to industry standards. This assessment is intended to be fair and flexible. If you feel that we
should change any aspect of this assessment to be fair, equitable or flexible, immediately contact your
assessor who will attempt to make alternative arrangements.
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Assessment Tasks Outcome
Unit: CHCECE004 Promote and provide healthy food and drinks
Student ID: Click here to enter text.
Student Name: Click here to enter text.
Assessors Feedback
Assessors: Please return this cover sheet to the student with assessment results and feedback. A copy
must be supplied to the office and kept in the student’s file with the evidence.
Tasks included in submission
Assessment
Tasks
Title Satisfactory/
Not yet
satisfactory
Assessor
Signature
Date Re-submission
Satisfactory/ Not
yet satisfactory
Short Questions Assessment 1
Case Study 1-2 Assessment 2
Research
Activity 1-4
Assessment 3
Satisfactory Not Yet Satisfactory
Assessor Signed: Assessor Name: Date:
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Assessment 1
Short Questions
1. Education and care services must prepare and provide food in a way that is safe for the
children in their care, in order to reduce the risk of spreading infectious diseases through food.
Read the following statements and indicate whether they are True or False.
Statement
Australia’s food safety standards state that reheated food should reach
50°C. False
Always wash and dry your hands before handling food. There is no need to
wear gloves when cooking food if your hands are clean and dry. False
Educators should not allow children to share individual eating or drinking
utensils, or take food from other children’s plates or bowls. True
Educators can use the same spoon/utensils to feed each infant. False
Children only need wash and dry their hands before meals if they’ve been
outside playing. False
Educators need to teach children to turn away from food when they cough or
sneeze, and then to wash their hands. True
Keep food hot (more than 60°C) or cold (5°C or less); otherwise, do not keep
it at all. Heating and cooling food properly will help prevent bacteria from
growing in the food.
True
Gloves can be substituted, instead of cleaning hands. True
2. Explain why it is best practice to label and store bottles in a dedicated refrigerator?
Labelling bottles helps in identifying the child to whom the bottles or items belong to. Then
storing the bottle in fridge helps in preservation of its contents. Labelling helps in reducing the
chances of mismatch and contamination.
3. Guide to the National Quality Standard, ACECQA (2011).
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See pp.65-67 NQS 2.2.1 Healthy eating is promoted and food and drinks provided by the service are
nutritious and appropriate for each child.
What does Element 2.2.1 of the NQS aim to achieve?
The element aims to achieve healthy nutritional status of the children and prevent occurrence of
various diseases and illnesses.
4. a. What are the ‘National Education and Care Services Regulation’ requirements in relation to
children services who provide food and beverages for children?
The requirements are – staffing arrangements and qualifications, the process of rating and
assessment against the national quality framework, the operational quality of the children
service care according to the quality standards.
b. What are the Regulation requirements in relation to a weekly menu?
(a)The requirement should be displayed at the place of education and the care service premises
should be accessible to the parents of children who are being educated and cared by service.
(b) The men should accurately explain the food and the beverages that is provided by service
each day.
5. Why are dietary fats provided by breast milk or infant formula particularly important for children
less than 2 years?
The dietary fats provided by the breast milk (Andreas, Kampmann and Le-Doare 2015) is highly
crucial to the development of the infants. It helps in immune maturation (Schröder et al. 2017)
healthy microbe colonization and tissue development.
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