Report: Promoting Healthy Food and Drinks for Nutritional Wellness

This report delves into the crucial aspects of promoting healthy food and drinks for children, covering a wide range of topics essential for nutritional wellness. It begins by addressing the dietary habits of Australians, highlighting the need for increased fiber and reduced fat intake. The report then provides practical guidance, including lists of healthy food groups, the importance of protein for children, and ways to make mealtimes enjoyable. It explores diseases associated with poor diets and offers suggestions for healthy food and drink choices across different age groups. The report also emphasizes the significance of breastfeeding, food label reading, and factors to consider when planning menus. Furthermore, it covers food safety, hygiene, and the impact of nutrition knowledge on food choices in care and educational settings. The report also includes guidelines for dental health, information on relevant frameworks, and an overview of the United Nations Convention on the Rights of the Child. It examines food contamination, clothing requirements, food allergy management, and ethical considerations in childcare. The report concludes with an evaluation of processed foods and a research report on nutritional risks for Aboriginal and Torres Strait Islander children, providing a comprehensive overview of promoting healthy eating habits and ensuring the well-being of children.

Promote and provide
healthy food and
drinks

Table of Contents
Activity 1.........................................................................................................................................5
1. Tends of Australian is to eat too much fat and minimum dietary fibre, are you agree or
disagree with respective statement..............................................................................................5
2. Develop List of five healthy food group.................................................................................5
3. Reason behind requirement of protein for young children.....................................................6
4. Ways to make mealtime enjoyable for children......................................................................6
5. List of diseases which occur due to poor diet.........................................................................6
Activity 2.........................................................................................................................................7
1. Develop list of three healthy food and one drink according to diverse stage of age..............7
2. Ways which can be used to encourage children to not eat highly processed snacks..............7
3. Reasons why breastfeeding is essential, why it is promoted by child service corporations
and what is its recommended time..............................................................................................8
4. Importance of having knowledge of reading labels of products during purchasing and
preparing food for children.........................................................................................................8
5. Factors which must be consider while planning for a menu cycle which will display
information to parents, staffs and older children........................................................................8
6. Develop simple menu for a day of child which include beverage and snacks. Along with
this also explain why it is selected, how it will suit to requirement of nutritions and how it will
prepare.........................................................................................................................................9
7. Factors which must be consider while developing menu for diabetic child.........................10
Activity 3.......................................................................................................................................10
1. Ways through which food safety and compliance requirements and responsibilities
communicated within a company..............................................................................................10
2. Area where copies of food standard and requirement of hygiene are kept at workplace.....11
3. Description of effectiveness of executing high standard at food safety during managing as
well as making food for children..............................................................................................11
4. Develop list of six condition that support to growth of microorganisms, especially bacteria
which cause food poison...........................................................................................................11
5. Expectation which are based on clothing and footwear for handling food...........................11

Question 1......................................................................................................................................12
Reason why understanding of nutritions for a child affect on the foods offered to them at care
and educational services............................................................................................................12
Question 2......................................................................................................................................12
Develop 8 guidelines which must be applied to children starting from birth to 18 years and
why it is important to maintain dental health............................................................................12
Question 3......................................................................................................................................13
Place where a person can assess copies of National Quality Framework, National Quality
Standard and Early Year Learning Framework and where it can be advice, support and
informed. Also describe about when navigating is done and what are its five outcome..........13
Question 4......................................................................................................................................14
Describe about United Nations Convention based on Rights of child......................................14
Question 5......................................................................................................................................14
Practices that occur food contamination at a workplace...........................................................14
Question 6......................................................................................................................................14
Practices which should not attend if a person is suffering from gastrointestinal......................14
Question 7......................................................................................................................................15
Requirement of proper clothing/ uniform used for food handling and explain importance of
type of cloth which are necessary.............................................................................................15
Question 8......................................................................................................................................15
Evaluate food allergy and management related to allergy, specially it must be related to
anaphylaxis shock.....................................................................................................................15
Question 9......................................................................................................................................15
Code of ethics and its importance in setting of child care........................................................15
Question 10....................................................................................................................................16
Evaluate process which must be followed in order to identify practices that not meet to
legislation hygiene requirement................................................................................................16
Part 1..............................................................................................................................................16
1. Are processed and takeaway food are nutritious for children, list some food consider in this
and also describe about health problems associated with respective food................................16
2. Food which can be used to replace takeaway food from child's diet at child care situation.17

Part 2..............................................................................................................................................19
Conduct research and report on specific risk to Aboriginal as well as Torres strait Island Child
who are affected through underweight and nutrition deficiencies............................................19
REFRENCES...................................................................................................................................1

Activity 1
1. Tends of Australian is to eat too much fat and minimum dietary fibre, are you agree or
disagree with respective statement
In recent time it has been observed that one in four Australian children is overweight or
obese. The major reason for this is consumption of processed food and less of omega-3 fats. In
industrialized region such as United States and Europe, the ratio of omega-6 to omega-3 in diet
of human is nearly 16:1. In traditional societies human consumer 2-1:1 of omega-6 to omega-3
polyunsaturated fatty acid which includes diets of plant food, rich fish, grazing animals and eggs
(Bigliardi and Galati, 2013). Government and international organization should establish
nutrition policies based on science to deal with poor diet human.
2. Develop List of five healthy food group
Vegetables and fruits:
 Main nutrients which are included in this are fibre, vitamins B and C, Carbohydrate and
so on.
 Example of respective food type is apple, banana, carrots, pumpkins, peas, spinach and
many others.
Cereals and breads:
 Major nutrients which are included in this are water, minerals and vitamins.
 Its example are rice and pasta, breakfast grain, multigrain breads and so on.
Milk and its products:
 The respective food type will include calcium, proteins, phosphorus water.
 Example of these type of food are milk, yoghurt, cheese and many more.
Meat and its alternative:
 The major nutrients of respective type food are iron, vitamin B and protein (Brown,
O’Connor and Savaiano, 2014).
 Food type which are included in this are egg, fish, soya beans, poultry and red meat.
Oils and fats:
 The nutrients which are included in respective food variety are vitamin A and D, Fat and
so on.
 Example of this food type ate butter, cheese, oil, margarine and so on.

3. Reason behind requirement of protein for young children
Protein is essential for young children because they are building blocks for growing their
body and this will also help them in producing proper hormones. Along with this it is essential
for teens because they are facing rapidly change in their bodies for which they required high
protein on daily basis (Willett, 2017). This is so because protein will help them in growth as well
as strengthening power of brain. Body of a person not able to store protein for a long time so it is
essential to take protein after some duration of time.
4. Ways to make mealtime enjoyable for children
It is essential for parents and other to make mealtime enjoyable for children so that they
properly eat their meal. This will possible when child is positive, social and relaxed. This will
provide an opportunities to other to develop good eating habits among children. There are
several ways to make mealtime more attractive and enjoyable for children like:-
 Involve children while developing rules for hygiene and healthy meal time.
 Involve children while planning for meal, serving it and presenting it.
 Help children in identifying food which they are eating by matching with rhymes and
songs.
5. List of diseases which occur due to poor diet
There are various diseases which are caused due to poor diet which impact on physical as
well as mental condition of an individual. Below is the list of five disease which are cause due to
poor diet:-
 Obesity: It refers to disease which is related to extra body fat or overweight. It will also
leads to several other diseases like stroke, arthritis etc. It is caused due to in taking huge
calories, fat, sugar.
 Diabetes: It is a situation when blood glucose level get higher than its normal level. In
this cholesterol level also get high which impact on health of a person (Wordell and et.al.,
2012).
 Reduction in Blood Cell: It develop disease like Anemia when there is very less red
blood cell in human body to carry oxygen. It leads to health issues like headache,
irregular heartbeat.

 Rickets: It is generally caused due to deficiency of calcium and vitamin D. This will
cause when a person not take proper food. It leads to issues like pain, weak bones, muscle
weakness and so on.
 Low energy level: It refers to situation when a person feel lazy and weak. It generally
leads to low level of energy as well as it is cause due to improper food and drinking habit.
Activity 2
1. Develop list of three healthy food and one drink according to diverse stage of age
Every individual required different type of food as well as drink which is totally depends
upon their situation and age, some major of them are given below:-
Infants aged one year
 Food: Breast milk for 6 months and after it pre boiled food like fruits, rice, vegetables;
custard with less sugar (Mellentin and Heasman, 2014).
 Drink: Luke warm water
Toddlers aged two years
 Food: Fresh fruits like orange, banana; Popcorn, cheese slice; rice cake, plain bread.
 Drink: Milk
Children aged five years
 Food: Vegetables like carrots, broccoli; Fruits like apple, orange; oatmeal, cornflakes,
rice.
 Drink: Yogurt
2. Ways which can be used to encourage children to not eat highly processed snacks
There are various ways which can be used to encourage children to take healthy and less
processed snacks, some of them are given below:-
 Provide lumpy food at early stage.
 Also provide new food which is favourite of child on same plate.
 Develop food or meal which is mouth-watering for which various fruits and vegetables
can be used (Niebylski and et.al., 2015).
 Human have inbuilt skills that they get aware what amount of food they required so it is
necessary to avoid forcing children to finish their meal.
 Serve and involve children in healthy growing food i.e. vegetables, herbs and fruits.

3. Reasons why breastfeeding is essential, why it is promoted by child service corporations and
what is its recommended time
At Australia breastfeeding is exclusively recommended for infant for 6 months and it can
be continued for 12 months or more which is totally depend upon mother as well as baby wish.
Childhood education and care service provide knowledge related to importance of
breastfeeding to mothers and reason of stopping breastfeeding is women get tired when they
return from work (Rath, 2012).
Here exclusively means that nothing should be given to baby other than breast milk.
Breastfeeding is very essential for infant nutritions and growth and it is consider as first baby
food at universal level and it is recommend that conduct breastfeeding for at least 6 months.
4. Importance of having knowledge of reading labels of products during purchasing and
preparing food for children
It is essential for a person to carefully read food labels because it contain all the necessary
information about the food which help in selecting and making proper choice. Through this an
individual also know about foods and its contained additives which can be avoid like saturated
fat. By this a person can also compare a particular product to another which help in selecting
appropriate products according to need. For this in year 2003 Australia government develop a
law and according to this it is essential to labelled all ingredients and components. It is also
essential to list develop nutritions list which must have separated list of saturated fat, sugar,
carbohydrate and so on. These all will help in preparing appropriate food for children which is
healthy and full for protein.
5. Factors which must be consider while planning for a menu cycle which will display
information to parents, staffs and older children
There are various factors which must be consider when planning of menu cycle is done
for an individual and it is essential for menu planner to consider factors like child's like and
dislike, culture, nutrition level and so on (Kiefner and et.al., 2014). Some other factors which
must be consider are given below:-
 Nutritions must be according to age of child.
 Considering all recommended dietary for children.
 Consider culture or religion of an individual.
 Consider requirement of individual dietary.

 Analysis how effectively menu will be followed.
 Evaluate responsibilities of parents regarding diets and medical recommendation.
 Design menu according to recommended diet and duration of meal an individual.
6. Develop simple menu for a day of child which include beverage and snacks. Along with this
also explain why it is selected, how it will suit to requirement of nutritions and how it will
prepare
It is essential to develop proper menu of a child so that they get appropriate amount of
vitamins and proteins from their food (Grabenhorst and et.al., 2013). Below sample menu of
eight to twelve month child is given:
These food are selected for the child menu because it contain proper protein and in this
some favourite food of child are included (Watt, 2012). It is also fulfil the nutritions requirement
of child because these food items are good sources which provide absorbed carbohydrate that
help in maintaining glucose level in blood. These food products are prepared as well present in
effective way so that children get attracted through it. For this care centre plate or serve food in

attractive manner as well as they also develop rewarding game that encourage children to finish
their food properly.
7. Factors which must be consider while developing menu for diabetic child
It is essential for organization to take care of meal which is especially for diabetic child
which must be consider are several factors which are given below:
Food type-
It is essential that diabetic child or patient contain which have slowly intent
carbohydrates.
Quantity of Food-
It is essential for diabetic child to take its meal at proper time and manner.
Timing of Meal-
Children who are suffering from diabetics it is essential for them to take three time meal
i.e. breakfast, lunch and dinner. They also need to intake three time snacks i.e. morning,
afternoon and tea or bedtime (Ogata and Hayes, 2014). If the timing of meal and snacks is too
huge then they may take addition snacks in between in order to deflect hypoglycaemia.
Activity 3
1. Ways through which food safety and compliance requirements and responsibilities
communicated within a company
In an organisation staffs have to consider both ethical as well as legal rules and
regulations which must be approachable at workplace and by all the staffs. For this it is essential
for company to provide training to employees.
It is also consider as role and responsibility of employees to ensure that their activities
must based on legislation and requirement of a firm (Castonguay and et.al., 2013). This is so
because through it they able to meet requirement of a company and legal regulation. It is
necessary that if action of employees fulfil requirement of legislation, they need to improve its
standard and this can be done through providing training to staffs.
2. Area where copies of food standard and requirement of hygiene are kept at workplace
In respect of a workplace or an organization, standard of food and hygienes are essential
at kitchen. Along with this hygiene is also required in bathroom as well as at the top of sink.
Through this company able to maintain proper and hygiene workplace.

3. Description of effectiveness of executing high standard at food safety during managing as well
as making food for children
There are various practices which are conducted during preparing food for young
children so that it will be highly safe and standard, some major of them are explain below:-
 Strictly avoid to wipe hand on cloth because it will transmit microbes and bacteria.
 Always use tower made up of paper for cleaning while preparing and serving food.
 Adopt habit of changing gloves, dishes and utensils while performing diverse function of
cooking such as use one pair of gloves for managing raw meat and another pair for fresh
vegetables (Smed, 2012).
 Always cook precooked frozen food by following instruction which are given on package
of food.
4. Develop list of six condition that support to growth of microorganisms, especially bacteria
which cause food poison
There are several condition which support to growth of microorganisms especially those
bacteria which make food poisoning. Bacteria refers to single cell organism which can be rapidly
multiply at right condition (Nicklas and et.al., 2013). Major six are given below:-
 Moisture
 Time to grow
 Warmth
 Oxygen or air
 Appropriate PH balance
 Food on which bacteria grow
5. Expectation which are based on clothing and footwear for handling food
It is essential to wear proper cloth and footwear while handling food because it will
develop professional image of employees as well as company. It is necessary for an individual to
always maintain clean and hygiene of cloth. Along with this it is also essential to wear aprons
while preparing food because it will protect from hot food. Moreover it is important to wear
strong, comfortable and sturdy footwear. The footwear must be closed as well as non slippery
soles.

Question 1
Reason why understanding of nutritions for a child affect on the foods offered to them at care
and educational services
It is essential to maintain balance diet along with regular exercise for all persons,
specially for school aged children i.e. 6 to 12 years. They required to intake variety of food from
each of the group of food and drink so that they get proper vitamins and minerals. But during this
time they also faced various issues regarding taking decision what to eat because their choice and
habit are changing (Grasso and et.al., 2014). Along with this, for school aged children it is
necessary to intake three time meal and two snacks which provide protein in a day. They must
also limit their sugar as well as fat consumption.
Question 2
Develop 8 guidelines which must be applied to children starting from birth to 18 years and why
it is important to maintain dental health
Guidelines which are applied on children starting from their birth to 18 years are given
below:-
1. Develop understanding of Breastfeeding: It is essential because it prevent baby form
various diseases and bacteria.
2. Check growth and involve in physical activities: It is essential because through it child
growth will be insure properly and they become health as well as active.
3. Provide proper nutritions food: It is necessary to provide vitamins and nutritions to
child at growing stage because it will help in changing body function (Bunting, Baggett
and Grigor, 2013). In this carer must provide vegetables, fruit, milk, juice and so on.
4. Avoid fat products: This is essential because it will directly and indirectly impact on
their health.
5. Encourage to drink water: It is important to drink plenty of water because it will help in
improving digestive system.
6. Choose low salt and sugar food: If a person intake high sugar and salt it will impact on
their health and leads to various disease such as diabetes, blood pressure. So it is essential
to avoid these products.