Tda2.14

TDA 2.14 Support children and young people at meal or snack times 1.1 Outline the nutritional requirements of a healthy diet for children and young people The nutritional requirements of a healthy diet are Carbohydrates, Fruit and Vegetables, Protein, Diary and small amounts of Sugars and Fats. A healthy diet for children should be composed of 3 meals a day and a snack covering the right amount of calories for a full day and containing the following elements:    * 30% of carbohydrates (Starchy) foods such as potatoes, yarns or plantain and (preferably wholemeal when the children digestive system is mature enough) grain like rice, wheat, oats, barley etc…or some pulses. This food group offers a sustained energy level as well as calcium, iron and vitamin B.   * At least 5 helpings of fruit or vegetable in raw, cooked, tinned dried or frozen form but limiting fruit juices to one serving only as they lack sufficient fibre. These are a great source of vitamins and minerals.   * 2 or 3 servings of milk or dairy product which contain calcium, protein and vitamin a and B12   * 2 or 3 serving of proteins such as fish , eggs, pulses or meat (consideration should be taken that meat products contain more fat than other products in this group)   * Little consumption of fat and sugary foods or drinks (biscuits, sweets, soda, fried food, oil etc…)the use of unsaturated fat is preferable to that of saturated fat which have been associated with diabetes, high cholesterol and heart diseases   * Water to be drunk regularly throughout the day. 1.2 Describe examples of healthy meals and snacks for children and young people. Breakfast:  Porridge and Banana/healthy cereal/yoghurts Grapes and Strawberries. Orange Juice. Lunch: Fish/Chicken/Vegetable bake/Pasta and Cheese bake Broccoli, Carrots, Peas, Mashed Potatoes Apple crumble/Scones with jam Water Tea: Toasted cheese and tomato sandwich/celery and hummous Milk Snacks: Apple, Grapes, Melon, Oranges 1.3 Describe how culture, religion and health conditions impact on food choices Some children have different food preferences and there are also children whose parents are of different religions or culture, who may not wish their children to have certain foods. Some children may also be allergic to certain foods. i.e. Peanuts, strawberries, so it is very important that food labels are checked. * Muslims – eat halal meat, fish and shellfish, which is slaughtered and prepared in a certain way, they do not eat pork or dairy products that contain rennet and also they fast during Ramadan. * Jews eat kosher lamb, beef and chicken which is slaughtered and prepared in a certain way, dairy products are not eaten with meat, eggs must not have blood spots, fish should have fins, scales and backbones, fast during Yom Kippur   * Sikhs rarely eat pork, do not eat beef as the cow is sacred animal, some Sikhs eat chicken, cheese fish and shellfish.   * Hindus usually vegetarian do not eat beef as the cow is seen as a scared animal, do not eat dairy products that contains rennet, but they do eat fish with fins and scales.   * Rastafarians some of them do eat lamb, beef and chicken, but do not eat shellfish.   * Catholics and Christian orthodox fast for seven weeks for lent, and also they may give up something such as chocolate, sweets, alcohol or dairy. Christian orthodox must not eat any dairy or meat for seven weeks.   * Vegetarians prefer not to eat meat or fishes.   * Vegans do not eat meat, fish or any other products that comes from animals such as milk, eggs and cheese.  The difference between vegetarians and vegans is that vegans eliminates all animal products from their diet. 2.1 Describe the benefits of healthy eating for children and young people. Children and young people who eat healthy have many benefits over those who don't, good eating habits set the stage for lifelong health and should be started as early as possible. Parents who let their children get involved in choosing and preparing foods often find that they will eat things they would otherwise not eat. Modelling good eating habits is also important for helping children to make healthy choices. Healthy eating also helps with weight control, improves energy le vels, supports growth and development, prevents diet related diseases, improves mood and optimizes brain function. 2.2 Describe the possible consequences of an unhealthy diet. If children and young people’s eating habits are not healthy, they may be at risk of becoming overweight, and a lack of nutrients in their diets. Overweight children are diagnosed with higher rates of sleep apnoea, low self-esteem, gall bladder disease, and bone and joint problems. Eating too much sugar and drinking sugary drinks leads to dental problems. Unhealthy foods such as pizza, soft sugary drinks and cheeseburgers might taste good, but including too many of them in your diet can have negative effects on your overall health. Diets high in saturated fat and calories and low in nutrients can contribute to illness and obesity. 2.3 Describe how to recognise and deal with allergenic reactions to food. A food allergy is a response by the body’s immune system to a particular food. The immune system responds to the food as if it were toxic. Food allergies can occur or after some time has passed. A food intolerance is a reaction in your body, caused by a substance in the food you’re eating. It is not caused by your immune system responding to the food. It often has a delayed onset. Allergic reactions can be immediate or delayed: Immediate onset allergies. Skin reactions (redness) itchy mouth or eyes, vomiting, stomach pains, diarrhoea, blocked nose, swollen face, tongue. Anaphylactic shock, this is a severe and life threatening reaction and needs immediate medical attention, an epee pen is usually carried by people with this reaction. Delayed onset allergies – gastrointestinal symptoms such as vomiting, diarrhoea and stomach cramps. There is no cure for food allergies. Many children grow out of them. It is important to avoid the food that cause allergies. This can be challenging, particularly if eating even tiny amounts causes a reaction. It’s also necessary to avoid any foods or cutlery that could have been in contact with the food a child is allergic to. We can do two important things to help children in our setting avoid those foods. Reading labels on all foods, being careful in preparation of foods for those children in the setting. Parents need to inform staff of their child’s food allergies and intolerance, and a record of this kept by the setting. Emergency measures are in place, to help recognise and treat symptoms if a child eats something that causes an allergic reaction. 2.4 Describe where to get advice on dietary concerns Advice on dietary concerns can be obtained from Parents, Dietician, Nutritionist, Health Visitor, Paediatrician or Doctor. 3.1 Describe the food policy of the setting The aim of the policy of my setting is to promote the good health of children through providing healthy, balanced and nutritious meals, snacks and drinks in an environment that promotes healthy choices. * The procedures are that the setting is committed to being a Health Promoting Early Years setting. * All food hygiene matters will be included in staff induction and training for all staff. * They will advise Ofsted immediately of any food poisoning affecting two or more children looked after on the premises. * When parents register with the childcare setting, information is taken which includes their specific dietary needs, their likes and dislikes, any allergies which may be triggered by certain foods/drinks. Cultural and religious diets are respected and valued. * Staff are given information about the specific dietary needs of the children in the nursery. Whilst this information is confidential to the childcare setting it is essential that everyone involved in the handling, preparation and serving of food ensures that each child’s specific requirements are met. * Water is accessible throughout the day in the nursery (both indoors and outdoors). Older children are able to access the water independently. Younger children are supported in accessing water by the staff. Babies and toddlers are offered drinks on a regular basis. The staff ensure that children are rehydrated after exercise and sleep and in hot weather, in addition to the regular drinks in the day. Care is taken to ensure all children have regular drinks at all times. * The setting provides a healthy nutritious diet for the children attending the Children Centre Nursery. The meals is developed with the support of health professionals, to ensure that they are promoting healthy eating in line with current guidance. The setting ensures that religious/dietary needs are sourced and prepared appropriately. The setting staff encourage the children to enjoy the variety of diets within our communities. * Children will be encouraged, where appropriate, to help prepare foods for meal times. If possible, opportunity will be given to grow vegetables in the childcare setting grounds and give the children the opportunity to sample the products of their work. * The settings aim is to meet the nutritional needs of individual children at all times. * Information on what the children have eaten will be shared with parents at the end of each day. * The individual dietary needs of babies and toddlers will be met, with discussion with parents prompting when changes to their child’s dietary needs will be implemented. There will be a designated area within the childcare setting to prepare formula milk bottles. The setting follows the latest guidance on the preparation of formula milk and this is discussed with parents when they place their babies in the nursery. * Snack time in the morning and the afternoon consist of a drink of milk and/or water with fresh fruit being offered in addition to other healthy snacks. * Staff are advised to wash hands before preparing any snacks and meals, using the anti-bacterial hand wash provided. Only paper towels or hand-driers are used in an attempt to minimise cross- infections. Staff should demonstrate good practice and to be positive role models for the children, students and trainees. * If wearing false nails staff are advised to wear gloves when preparing food. * Kitchen staff use hats/hairnets, aprons and gloves in line with good environmental health practices. * To avoid cross-contamination Kitchen staff are not to wear their uniforms outside and get changed into them on the premises. * All children wash their hands before and after every meal/snack, supported by staff where appropriate. The staff support children’s healthy teeth by providing water and nutritious snacks and meals throughout their day. * The setting promotes social eating when having meals and snacks with all the children. Staff and children sit together in small groups at tables within the playrooms. Sometimes it is appropriate for a number of playrooms to come together for mealtimes giving older children the opportunity to be positive role models for the younger children. * When having snack or meals at all times plates are provided, and used with the appropriate utensils. The setting acknowledges the cultural differences in eating within their local community. * Children are involved in preparing for meal times, with staff capitalising on opportunities to promote skills such as matching, sorting, counting, etc. * Children are able to make choices with regard to size of portions, having the opportunity to serve themselves and their peers as part of a programme for developing skills of independence and confidence. Children will be given choices when possible. Water is always provided at meal times. * If a child does not eat their meal, they will be offered an alternative i.e. a sandwich. * Children are encouraged to eat their meal and parents are informed of how much the children have eaten when collecting their children. This information is recorded and shared with the parents. When issues have been identified joint discussions between staff and parents to identify strategies to encourage children to eat healthily. * A menu displaying the meals and snacks is provided for the week and is displayed in the entrance to the childcare setting accessible to all parents. * The setting celebrates special occasions and birthdays and food may be part of these celebrations. * Parents discuss their child’s individual needs with the staff. * Bibs are worn by babies and young toddlers. Fabric bibs are washed promptly after meal/snack time. * Only staff who have received Basic Hygiene training, are able to prepare meals and snacks. * Good hygiene is practiced in all areas of the nursery. The kitchen and food preparation area has to meet the requirements of the Environmental Health Inspectorate, who may visit at any time to ensure compliance with their regulations. * All food should be stored in accordance with environmental health regulations, where required. Required records i.e. fridge/freezer temperatures is kept daily and should be available for inspection by the appropriate agency. A member of the kitchen staff team is delegated to take responsibility for this area of care, sharing any requests for resources and storage materials immediately with the childcare setting Nursery Manager using the appropriate record book. 3.2 Describe with examples ways of encouraging children and young people to make healthier food choices and to the food provided for them Start slowly. Introduce one 'new' food at a time. Encourage socialisation with everyone at the table during meal times. Teach them that mealtimes are about sharing and talking as well as eating. And that they will absorb the most goodness from their food if they eat slowly, are relaxed and don’t ‘eat on the run’ or walk about. Involve children in the preparation of the 'new' food where possible (i.e. ask them to count enough ‘taster bites’ for everyone, serve the new fruit juice, or stir the fruit salad). Make it fun. Sometimes children will try a new food if it's fun to eat. For young children cutting foods with solid textures into various shapes with cookie cutters. Talk together about the food's colour, shape, size, aroma and texture — but not about whether it tastes good. Have patience. Children often need at least 10 exposures to a new food before they accept it, so be persistent. Food policy of Setting 2010 Raising children network 2010 Livingstrong.com