CHCECE004: Food Label Analysis, Menu Planning, and Child Involvement

This assignment addresses the CHCECE004 unit, focusing on promoting and providing healthy foods and drinks. The solution begins with a detailed analysis of a food label, identifying ingredients, serving sizes, and providing recommendations for the product. The assignment then explores strategies for involving children in menu planning and meal preparation, emphasizing the importance of age-appropriate tasks and educational opportunities. The student outlines methods for creating attractive and informative menus, considering children's preferences, nutritional content, and dietary guidelines. The solution also provides a bibliography of relevant sources supporting the discussed concepts.

Running head: FOOD AND NURTITION
FOOD AND NURTITION
Name of Student:
Name of University:
Author’s Note:

1FOOD AND NURTITION
Item Food Label
Product Strawberry yoghurt
How many different
ingredients are in the
product?
Thirteen different ingredients are present.
What is the main
ingredient?
The main ingredients are strawberry and yoghurt
How many servings in the
package?
5.7
What is the serving size? 175 g
What is the quantity per
100g serving?
Energy 390kl
Protein 5g
Fat total 0mg
Saturated Fat 5.2
Carbohydrate
s
13.8
Sugars 13.5
Sodium 63mg
Assignment 1: The food label
Answer the questions relating to the food label.
a) List the ingredients of concern on this food label.
The ingredient of the concern in the food label are the milk, sugar, strawberry,
yogurt culture and thickeners. Other include natural flavour like starch and
carrageenan, thickeners, potassium sorbate as preservative, and firming agent like
calcium chloride, sodium citrate and citric acid as acidity regulator.
b) When comparing food labels, which serving column is it important to pay attention to,
and why?
When food label is considered, the serving column corresponding to quantity per
100gm serving, need to be pay attention is serving size. The serving size is the
weight of the serve that is posted by the manufacturer. It helps in comparison
between two products. It is important to consider it because the serving size varies
from with similar food products. It gives idea about the nutrient content of the two

2FOOD AND NURTITION
product hence, there is to compare the one’s serving sizes with the serving size of
the manufacturer in order to adjust the level of nutrients1.
c) What is your recommendation for this product?
The product should be taken in the as per the serving size. As energy content is
high, it should be consumed empty stomach. The product is rich in yoghurt culture
hence taking after food, will help in proper digestion of the food2. Australian dietary
guidelines suggest that as it a packaged food it contains sugar and sodium in high
amount, hence it is recommend to switch the using homemade strawberry yogurt
and it must be low in sugar, sodium and fats for better quality of health3.
Assignment 2
1. Explain in your own words how you would involve children in menu planning.
Children can be involved in the menu planning as it will help in making them aware
about the nutrient and maintenance of health. In order to include them, take the
children to grocery shops and make them understand about the food groups and
food labels. I will encourage children in weekly food and menu task. Give
opportunity to the children to prepare food to create interest in healthy foods4. Try
to include favourite dish of the children in the menu to create zeal in them for menu
planning. As an educator, children will be given healthy options of foods of their
choice to include them in menu planning5. I will explain them healthy benefits of
various food and try to ignite an interest in them regarding healthy eating. I will also
demonstrate the meaning and benefit of menu planning by they can participate in
planning process.
2. Explain how you would involve children in meal preparation.
1 Spanos, Samantha, Andree S. Kenda, and Lenny R. Vartanian. "Can serving-size labels reduce the portion-size
effect? A pilot study." Eating behaviors 16 (2015): 40-42.
2 Poelman, Maartje P., Helen Eyles, Elizabeth Dunford, Alyssa Schermel, Mary R. L’Abbe, Bruce Neal, Jacob C.
Seidell, Ingrid HM Steenhuis, and Cliona Ni Mhurchu. "Package size and manufacturer-recommended serving size
of sweet beverages: a cross-sectional study across four high-income countries." Public health nutrition 19, no. 6
(2016): 1008-1016.
3 Malek, Lenka, Wendy Umberger, Maria Makrides, and Shao J. Zhou. "Adherence to the Australian dietary
guidelines during pregnancy: evidence from a national study." Public health nutrition 19, no. 7 (2016): 1155-1163.
4 Kale, Ashvini, and Nisha Auti. "Automated menu planning algorithm for children: food recommendation by
dietary management system using id3 for indian food database." Procedia Computer Science 50 (2015): 197-202.
5 Baranowski, Tom, Courtney Ryan, Andres Hoyos-Cespedes, and Amy Shirong Lu. "Nutrition education and
dietary behavior change games: A scoping review." Games for health journal 8, no. 3 (2019): 153-176.

3FOOD AND NURTITION
To involve children in preparation of food it is important to assign them such job
which is according to the age and ability of the children. Encourage them to scrub
the vegetables, tear leaves of lettuce and others. Allow the children to prepare their
favourite food to great interest6. As an educator, I will help explain them about
hygiene and table preparation that is important to be maintained in the meal
preparation. I will teach how to make healthy food with maintaining hygiene. For
example, I will instruct them to wear a clean apron in kitchen, wear closed in shoes,
always keeps surface clean, store the food nicely and always wash the hand before
cooking7.
3. Explain how you would prepare and display a menu detailing the foods that will be provided
to children.
To prepare the menu detailing, the choice of food of the children is needed to be
considered. The children will like to consume such food which is their favourite.
Apart from like and dislike of food, it is also important to consider the nutrition
content of food which is beneficial of the children8. Therefore, to prepare menu
above mention point is necessary to consider. To display the menu, it should be
attractive full with colours and image of the food. It can also be displayed with clear
representation of the nutrients and food labels through which children can know
which food is much healthy for them. Additionally, for allergies, Australian dietary
guideline will be maintained while preparing menu of food9. It is important to be
consider because it help to construct healthy food diet plan and give informative
suggestions about the type of food that must be avoided by the mainly by the
children.
6 Berge, Jerica M., Carrie Hanson, and Michelle Draxten. "Perspectives about family meals from racially/ethnically
and socioeconomically diverse households with and without an overweight/obese child." Childhood Obesity 12, no.
5 (2016): 368-376.
7 Dave, Jayna M., Yan Liu, Tzu-An Chen, Deborah I. Thompson, and Karen W. Cullen. "Does the Kids Café
Program's Nutrition Education Improve Children's Dietary Intake? A Pilot Evaluation Study." Journal of nutrition
education and behavior 50, no. 3 (2018): 275-282.
8 Begen, Fiona M., Julie Barnett, Ros Payne, M. Hazel Gowland, Audrey DunnGalvin, and Jane S. Lucas. "Eating
out with a food allergy in the UK: change in the eating out practices of consumers with food allergy following
introduction of allergen information legislation." Clinical & Experimental Allergy 48, no. 3 (2018): 317-324.
9 Moran, Alyssa J., Neha Khandpur, Michele Polacsek, Anne N. Thorndike, Rebecca L. Franckle, Rebecca Boulos,
Sally Sampson, Julie C. Greene, Dan G. Blue, and Eric B. Rimm. "Make It Fresh, for Less! A Supermarket Meal
Bundling and Electronic Reminder Intervention to Promote Healthy Purchases Among Families With
Children." Journal of nutrition education and behavior 51, no. 4 (2019): 400-408.

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Bibliography
Begen, Fiona M., Julie Barnett, Ros Payne, M. Hazel Gowland, Audrey DunnGalvin, and Jane S.
Lucas. "Eating out with a food allergy in the UK: change in the eating out practices of consumers
with food allergy following introduction of allergen information legislation." Clinical &
Experimental Allergy 48, no. 3 (2018): 317-324.
Berge, Jerica M., Carrie Hanson, and Michelle Draxten. "Perspectives about family meals from
racially/ethnically and socioeconomically diverse households with and without an
overweight/obese child." Childhood Obesity 12, no. 5 (2016): 368-376
Kale, Ashvini, and Nisha Auti. "Automated menu planning algorithm for children: food
recommendation by dietary management system using id3 for indian food database." Procedia
Computer Science 50 (2015): 197-202.
Poelman, Maartje P., Helen Eyles, Elizabeth Dunford, Alyssa Schermel, Mary R. L’Abbe, Bruce
Neal, Jacob C. Seidell, Ingrid HM Steenhuis, and Cliona Ni Mhurchu. "Package size and
manufacturer-recommended serving size of sweet beverages: a cross-sectional study across four
high-income countries." Public health nutrition 19, no. 6 (2016): 1008-1016.
Spanos, Samantha, Andree S. Kenda, and Lenny R. Vartanian. "Can serving-size labels reduce
the portion-size effect? A pilot study." Eating behaviors 16 (2015): 40-42.