Early Childhood Education and Diet Allergens

Preschool children doing activities.

Part 1: Provide opportunities to meet each child’s need for sleep, rest and relaxation

  1. List three sleep and rest practices that you could use with children that are consistent with approved standards and meet individualised needs. Access ACECQA Safe sleep practices to assist with your response. At the end of your response, from the National Quality Standard component of the National Quality Framework, identify which quality area, standard and element relate to meeting children’s needs for sleep, rest and relaxation. (30-50 words)
  
  
  
Quality area: 
Standard: 
Element: 
  • Rohan is a 2-year-old child who no longer naps during the day. He gets tired and a bit grumpy towards the end of the day, but his parents have specifically requested that he not be allowed to fall asleep as it greatly disrupts his night time sleeping and leads to him being overtired the following day.

Describe how you can support Rohan to include rest and relaxation in his day whilst respecting his parents’ wishes and the needs of other children in your room? At the end of your response, from the Early Years Learning Framework (EYLF) component of the National Quality Framework, identify which principle relates to this scenario.

(25-50 words)

 
EYLF Principle:
  •  Describe two reasons why it is important to have regular written and/or verbal communication with children’s families about their sleep, rest and relaxation whilst in care. In your response, identify the quality area of the National Quality Standard (NQS) and the Early Years Learning Framework (EYLF) practice this relates to.

(10-25 words)

  
  
NQS Quality area: 
EYLF Practice: 
  • Describe three strategies you can use to ensure a quality sleep environment for children. (25 -50 words)
  
  
  

Part 2: Meal Times and Nutrition

  1. The National Quality Standard (NQS) and Early Years Learning Framework (EYLF) are components of the National Quality Framework (NQF).
  2. Access the NQS and identify the Quality area, Standard and Element numbers relevant to promoting healthy eating and ensure that food and drinks provided are nutritious, appropriate for each child and prepared in a safe and hygienic manner. Put the link reference for the document at the end of your answer.
  3. Access the EYLF and identify the Outcome and its components that are relevant to promoting healthy eating and ensure that food and drinks provided are nutritious, appropriate for each child and prepared in a safe and hygienic manner. (200 - 250 words). Put the link reference for the document at the end of your answer.
NQS 
Quality area: 
Standard: 
Element: 
Reference Link: 
EYLF 
Outcome: 
Components: 
Reference Link: 
 
  • The Code of Ethics states we should “Create and maintain safe, healthy, inclusive environments that support children’s agency and enhance their learning”.

In your own words explain how this relates to providing safe, healthy food in a Children’s Education and Care Service (25-50 words):

 
Required Readings

In your own words

  1. Describe two examples of when solids should be introduced to babies (25-50 words)
 
  • Describe two examples of how solids should be introduced to babies (25-50 words)
  
  
AgeTwo examples of foods that can be consumed
Birth to 6 months 
 
6 - 7 months 
 
8-12 months 
 
9-12 months 
 
12 months + 
 
Food Group NameFood Group Description                               
 Provides vitamins including C and folate.
 Provides calcium, protein, riboflavin and vitamin B12.
 Provides protein, iron, zinc, niacin, and vitamin B12.
 Provides carbohydrates, protein, fibre and a wide range of vitamins and minerals like folate, thiamine, riboflavin, niacin, and iron.
 Provides vitamins, minerals, dietary fibre and carbohydrate.
  • In the table below indicate the suggested servings per day for children 4 - 7 years of age for each food group.
Recommended Servings Per Day
Food group4 - 7years
Breads and cereals 
Vegetables 
Fruit 
Milk and dairy products 
Lean meats, fish, poultry, nuts and legumes 
  • In the table below give one example of a type of food for the food group and the quantity of that food that makes up a serving for children 4 - 7 years of age.
Food GroupFood Example of Serving Size
Breads and cereals 
Starchy vegetables 
Dark green leafy vegetable 
Fruit 
Milk and dairy products 
Lean meats, fish, poultry, nuts and legumes 

Part 3: Promoting healthy eating

  1. To complete this question, refer to the following documents (in the resources section online):
Food GroupDay MenuRecommended servings per day while in care for 8 hrs
Wholegrain cereals (includes bread, rice, pasta and noodles)Served at: o Morning Tea √ Lunch Steamed rice √ Afternoon Tea Wholemeal Bread SandwichesEXAMPLE   2 servings
Food GroupDay MenuRecommended servings per day while in care for 8 hrs
Vegetables and legumesServed at: ☐ Morning Tea:  ☐ Lunch:  ☐ Afternoon Tea:  
FruitServed at: ☐ Morning Tea:  ☐ Lunch:  ☐ Afternoon Tea:  
Milk and dairy productsServed at: ☐ Morning Tea:  ☐ Lunch:  ☐ Afternoon Tea:  
Red meats, fish, poultry, eggs, nuts and legumesServed at: ☐ Morning Tea:  ☐ Lunch:  ☐ Afternoon Tea:  
  • Access the Early Childhood Education and Care Regulations (Link in the resources section) and use this document to answer the question below.
  • In an Early Childhood Education and Care Service where would you display the menu and what must the menu include?
 
  1. To complete this question, refer to your reading:
  2. Get Up and Grow: Healthy Eating and Physical Activity for Early Childhood - Staff/Carer Book, Section One.
  3. Explain why water is an important daily requirement for children (15-25 words).
 
  • Identify the recommended water intake per day for toddlers?
 
  • Identify the recommended water intake per day for pre-schoolers?
 

Describe what the regulations state regarding the provision of water to children?

 
  1. To complete this question, refer to your readings (in the resources section):
  2. Identify ten effects of poor nutrition in children from your reading The Risks of Poor Nutrition.
  
  
  
  
  
  
  
  
  
  

List the nutrients where deficiencies can have an impact on children’s behaviour, anxiety, attention and concentration.

 

Part 4: Contribute to the ongoing management of allergies and asthma

SCENARIO Sally is highly allergic to peanuts and has been hospitalised with life-threatening allergic reactions in the past. Sally’s parents have provided an Anaphylaxis Action Plan to display at the centre, so everyone is aware of how to respond if they witness signs of an anaphylactic reaction. Refer to this action plan to assist answering the questions below.

Appendix A

  1.  
  2. List all the symptoms or signs of a severe allergic reaction to look for when supervising Sally? (10-30 words)
       
  • List three strategies to use when supervising children at mealtimes to reduce the risk of Sally having an allergic reaction.
  
  
  
  1. Explain the procedure of using the adrenalin auto-injector for anaphylaxis for Sally? (25-50 words)
 
  1. Organisations have risk management strategies that include action plans for anaphylaxis (Appendix A). In addition, the services practices must be in line the Early Childhood Education and Care Regulations. Based on this, Respond to the following:
  2. State the staffing qualifications that are required to assist in the management of children with anaphylaxis (20 words)
 
  • According to the plan, in (Appendix A) describe the steps would you take to manage an anaphylactic reaction in Sally; (30 words)
 
  • Record what the Regulations state regarding reporting an anaphylaxis emergency (20 words)
 
  1. Describe the signs/symptoms and key characteristics of two other types of allergies children may present within a service (50-100 words):
Allergy nameSigns & SymptomsCharacteristic of the allergy
   
   
  1. List the identifiable signs and symptoms of an Asthma attack?
   
  1. List three common asthma triggers. Use the following site to assist you. https://www.nationalasthma.org.au/understanding-asthma/what-are-asthma-triggers
  
  
  
  1.  

Part 5: Knowledge Questions

  1. To complete this task, refer to (links in resources section as well):

Food allergy and Food intolerance

  1. List five foods that commonly cause allergic reactions.
  
  
  
  
  
  • Describe what food intolerance is and list three symptoms
A food intolerance is:
 
3 Symptoms:
1. 
2. 
3. 
  1. You are working in a service and need to care for the dietary needs of each of the following children:
  2. Alex is allergic to peanuts
  3. Tijen has been diagnosed with coeliac disease
  4. Ebru and her family are Muslim and do not eat pork or pork products.

Include one example of how you would cater for each special dietary requirement in the service.

Include one reason it is important to address this dietary need

(100-200 words)

How would you cater for Alex?

 

Why is it important to do this?

 

How would you cater for Tijen?

 

Why is it important to do this?

 

How would you cater for Ebru?

 

Why is it important to do this?

 
  1. The cook has gone home for the day and you find a bowl of rice and chicken prepared for tomorrow’s lunch has been left out on the bench for at least four hours.
  2. What will have happened with the microorganisms in the food during this time?
 
  • Following safe food handling guidelines, what should you do with the chicken and rice?
 
  • Read the questions below and then write True or False in the space provided.
QuestionWrite True or False
a. Rinsing your mouth after eating does not help prevent tooth decay 
b. Poor oral health can affect language and social interactions 
c. Taking a bottle of mild to bed will help prevent tooth decay because of the calcium 
d. children with decayed teeth typically experience pain and difficulty with eating and sleeping 
  1. List three effects of poor oral health on someone’s overall health wellbeing and quality of life.
1 
2 
3 
  • In the table below list the signs of minor, moderate and advanced tooth decay
Stage of decaySigns of decay
Minor 
Moderate 
Advanced 
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