CU1527 support children and young people at meal or snack time. 1.1 Outline the nutritional requirements of a healthy diet for young children and young people Children and young people are under doing a lot of growth and development therefore they need a lot of carbohydrates to give them energy, all children are energetic so it is crucial that children have plenty. They also need a variety of minerals and vitamins to help their bodies function properly. Children also need to have fibre, they don’t need huge amounts but they do need some to keep healthy, however fibre does play a big part in their diet. Fibre keeps the digestive system flowing, decreasing constipation.
In this case I would seek guidance for their care plan and GP as to what is acceptable for them to be having. 3. As a Support Assistant it is my job to advise & promote to all service users about a healthy balanced diet and its importance. Also to give them enjoyable foods they can eat and met their dietary needs. For example: a service user may have problems to swallow, dribble whilst eating and get embarrassed in front of peers.
Teaching the principles of good hygiene is the best way to avoid the spread of infection and other complaints, both in childhood and later in life. At the nursery our policy is to meet governmental guidelines on nutrition, providing five meals throughout the day that provide them with a healthy and balanced diet. We work in partnership with the parents to ensure that medical and dietary needs will be met. We help children learn about a range of foods, as well as various cultural approaches to meal times and eating that will teach them to respect differences among
Vilsack feels by reforming and changing the school meal menu into healthier choices that it will in fact ensure a more nutritious and healthy effect on children. Tom Vilsack feels by teaching children the right things, starting with meal intake, will give them a healthy start on life. The second
1. Explain the factors that influence the well-being of children and young people When using influence to promote the well-being of children and young people it is important to remember that well-being encompasses the child’s physical, mental and emotional states. Factors that influence their well-being are varied but include such things as their diet. They need a varied and healthy diet, in my role this is important and I teach and assist the boys I work with what they need to know to plan and prepare healthy balanced meals within their individual independence plans. Leading by example is a great way to help show them, for example where I work the young people and staff all help to prepare for the meal and all eat together which promotes
It is important for all staff to read all policies and procedures. As a practitioner you should be aware of nutrition needs and plan healthy meals/snacks for children and on some occasions give advice to parents. You should be aware of portion sizes, this is important because children can still become overweight on healthy foods if they are given too much. Assessment 2 When reporting any type of concerns we always go to our policies and procedures first and then go to the relevant person within the setting, which is either the manager or deputy manager. If the concern was about the manager then staff would have to report the concern to our committee members Child Protection Officer – Manger Health & Safety Officer – Manager Fire Safety Officer – Deputy Manager Safeguarding Officer – Manager First Aider – Manager, Deputy Manger Assessment 3 3a When receiving children into our setting, two members of staff go and collect all infant children from Reception to Year 2 from their classrooms and all junior children Year 3 to Year 6 make their own way to the Scout Hut which is on the school premises.
| |Storage and preparation of food | |When storage and preparation of food it is the child-minder responsibility to ensure the healthy and safe of the children and business. Storage are essential | |to prevent food borne illness and for providing healthy food for the children. The child-minder should have a guide identifies licensing requirement of food | |handling to help prevent food from spreading illness to the child-minder , children and staff in their care. It is ideally to store raw and ready to eat food | |separately. If they are in the fridge at the same time should store raw meat, fish or egg below fridge from ready to eat food, salads, sandwiches or desserts.
The part schools play in relation to health is always prone to change which can cause both positive and negative effects. Help received from parents or the local community can help a school interpose more effectively on health related matters. School-based healthy eating interventions ought to blend long-term behaviour orientated programme into the curriculum and support nutritional change by modifications in the school scenery, including the school meal service. In Kate`s case (refer to Kate`s case study- Finlay, L., Pearsons, C and Ram, S. (2010, p 88) Understanding Health) the school adopted several ways of influencing pupil`s health. One main action was physical exercise.
Dr. Linda Van Horn, PhD, RD (2005), professor of preventive medicine at Northwestern University agrees: You can raise a child to enjoy healthy eating and to be selective about food choices. Habits developed in childhood will hopefully last throughout their lives. With the right guidance and nutrition education, children learn to prefer healthy foods such as carrots and raisins or cereal as snacks, for example. Children who develop healthy eating habits early in life are less likely to have weight problems in the future. Here are some ways to help children develop good eating practices.
Cultural beliefs may influence factors such as which foods are thought to be best for a child’s physical growth; whether higher emphasis is placed on English development or the family’s native language; or which morals are valued and instilled on a child. Western societies, in relation to non-western societies, have greater access to food containing harmful preservatives with low nutritional benefit (Monteiro, 2009). High intake of such foods can cause children to develop malnutrition, leading to stunted physical growth, lower motor skills, and lower IQ (Berk, 2008). To combat this, teachers could promote healthy eating through education regarding nutrition (McDevitt, Ormrod, Cupit, Chandler & Aloa, 2013), or implement a breakfast program that provides fresh fruits and healthy snacks. Through education, students are more capable of making healthy choices and improve their physical development and their future.