Ways To Ensure Child Safety Through Supervision

Child’s feedback regarding likes and dislikes:

Children like food that colourful, simple taste but delicious, easy to chew and swallow. They do not like food that has peculiar taste and odour.

Name of meal:

Chicken and vegetable fried rice

Time of day:

11.30 am

Meal type e.g. morning tea:

Lunch

The number of children involved:

20

Location:

Goodstart Early Learning, 2 McNab Way, Greenvale, VIC, 3059

Equipment and food and drink needed:

For meal preparation:

Equipment: stock pot/casserole, ladle. Burner, spoon, fork, bowl, glass

Food: chicken diced, mixed vegetables and onion

Drink: water

Explain how you assisted to set up a suitable positive and relaxed mealtime environment that promoted healthy habits include furniture, utensils, interaction strategies and healthy food topics discussed

Before we presented the food, we find suitable area where we can set up their food. Since the long day care centre has small area, we set up a tent outside the premises so that children can move freely. Chair and tables were suitable to the height of the children. We use a simple food utensils or cutlery for children without any flamboyant design so that they will not be distracted when they had a food. Prior to serving the food. We have discussed the importance of healthy food and we have introduced to them the chicken and vegetable fried rice and its component. We told them a story about fried rice and it contains good nutritional and caloric value that will improve their healthy and will help them grow and glow. The children were very excited to eat after hearing the story. As the educator of these children, I also have an important role in developing a relaxed environment. I started using fancy cutlery in order to make the students more eager for mealtime. I also encourage my students to interact with each other during this time. This helps them form social bonds and start making friends.

The lunch is served in a well- lit room, and the children are encouraged to interact with each other.

Detail two strategies used to encourage and support children to be involved in the food preparation of the meal

1. The first strategy is to introduce them to the different ingredients in the preparation of the meal and discussed with them the nutritional benefits that they can get from those ingredients. The discussion must be at a level that is easy to understand. Based on the learning level of the students, the usefulness of different products is to be discussed in an engaging manner. Food items that have a negative impact on their health, like junk food, are also to be talked about.

2. The second strategy is by involving them in measuring the ingredients, through this their mathematical skills can be enhanced. It will also excite these children to measure out the different ingredients. Their interest in the field of cooking is also boosted.

Discuss how you provided children with access to water, offered healthy foods, supported and guided children to eat healthy food consistent with guidelines for healthy eating

To instil to children the importance of safe and healthy food, we prepared an information education communication for children. It looks like a comics book and we use cartoons to effectively communicate with the children and to raise awareness on healthy eating and safe access to water.

During the mealtimes of the children, it becomes my responsibility to ensure that they are being able to access water and different foods properly. So, I ensured that these items were placed on a low table so that they could reach it. Healthy eating practices are also encouraged by me.

Child’s dietary requirements, likes, dislikes related to food allergies and medical requirements:

Allergic to peanut butter

Name of meal:

Chicken Sandwich, orange juice and a side of vegetable salad.

Time of day:

morning

Meal type e.g morning tea:

Breakfast

The number of children involved:

20

Location:

Goodstart Early Learning, 2 McNab Way, Greenvale, VIC, 3059

Equipment and food and drink needed:

Equipment: spoon, fork, bowl, glass and plate

Food: chicken, cheese, bread, lettuce and mayonnaise

Drink: water, orange juice and milk

Read and interpret two food labels of products used at the service.

Identify ingredients of concern and nutrition content and provide details of ingredients and nutritional content consistent with guidelines for healthy eating which could impact on the child with medical or food allergies requirements and how you managed this within the service Please include

Attach an image of the two labels you have read and interpreted

1.

The total calorie from this product is 216. The protein content of this product is significantly. However, in comparison to other products, the protein content of the same is significantly higher. This might have a negative impact on young children. However, apart from this, the nutritional values associated with the different ingredients were aligned with the healthy eating guidelines.

In this picture, it can be seen that the total calories per serving is equal to 190 calories. However, the fat content is significantly higher. This might have a negative impact on the health of the children.

Explain how you assisted to set up a suitable positive and relaxed mealtime environment that promoted healthy habits include furniture, utensils, interaction strategies and healthy food topics discussed

As an educator it is my responsibility to ensure that a suitable environment is created during the mealtimes of the children. I choose a well- lit room. and arranged the different things necessary during the meal time.  

Cutting boards, bowls, and other utensils should be thoroughly washed with warm soapy water. After washing the utensils should look clean and invisible to food and other things. Effective cleaning removes most of the dangerous bacteria that are present.

Bright coloured tables, chairs and table covers are often used to increase the engagement and excitement of the students during mealtime. As a result, a number of different students are excited for mealtime.

Detail two strategies used to encourage and support children to be involved in the food preparation of the meal. 

Reward charts that encourage simple, clear, positive behaviour and allow you to track your child diet. Also. Gentle encouragement. Children don’t necessary eat food just because you put it in front of you. You may need to make some tweaks. You also touch it while eating. With your child’s desire not to miss anything, you can some important.

· They are allowed to take part in some aspects of the cooking process. They can measure out different condiments necessary for the cooking process. Allowing them to make their own meal sandwiches is also very advantageous in the process of encouraging them to engage in healthy eating habits.

· Competitions were often held among the students regarding the preparing healthy meals. The children are divided into wo groups, and are asked to prepare a healthy sandwich. The group with the more healthy sandwich will win.

Describe three process and procedures you used to ensure the safe handling, preparation and storage of drinks

Preparation and storage of drinks are wash hands before the drink preparation, following the hand washing procedure, always wearing clean gloves when handling food, cleaning and sanitizing the drink preparation area before, during and after use.

Always covering food and drinks.

Serving with clean spatulas.

Using disposable plates.

Discuss how you provided children with access to water, offered healthy foods, supported and guided children to eat healthy food consistent with guidelines for healthy eating

I provided them through modelling the proper ways in using it because children are observant and they always follow adults’ motion. Also, always encouraging them through kind talks and demonstrating that enable them to follow the proper ways.

The different food items outlined in the guidelines was provided to the children, and was made accessible to them. All food items were properly washed, and put on clean plates on a low table for the children.

Plan Details: A plan for the changing the lunch program at Good start Early Learning

Student Name: Menuka Herath Mudiyanselage

Service/workplace name:  Goodstart Early Learning

Age Group: 0 -2 years

Date: 03/12/2021

Mealtime: Lunch

Time of Day: 10.30 -11.00 O’clock noontime

Rationale: (Based on a conversation you had with children during a mealtime event about healthy eating, provide a short rationale for the mealtime experience detailed below. Include the children’s feedback in this record and explain how you can use the outcomes of this conversation to further develop the children’s understanding of healthy eating in this experience 

By teaching the children healthy eating habits, and modeling these behaviors in yourself, I can help your children maintain a healthy weight and normal growth. Also, the eating habit of the children pick up when they are young will help them maintain a healthy when they are adults.

Children’s feedback in this record:

· The children were encouraged to try as vegetables are colorful. It can also be prepared in different ways in order to make its flavor even more attractive for them.

· The cucumber juice taste different but can be easily made interesting by presenting the same in different innovative ways.

· I am learning the proper way to hold the fork.

· I should ask mom to prepare heathy meals too.

Explain how you can use the outcomes of this conversation to further develop the children’s understanding of healthy eating in this experience.

· Children are becoming more and more aware of the importance of eating healthy food, and are staring to love them.

· Advice the kids to eat a variety of grains, especially whole grains. This will help the children meet their calorific and nutritional requirements.

· Encourage a variety of fruits and vegetables and include the same within different meals.

· Explain the harm of excessive consume of sweets and soft drinks to our body. Doing so in moderation however, should not be stopped.

Teaching children about healthy eating is essential for every child’s good health, growth, and development. Healthy eating in childhood means they will have less chance of developing chronic diseases like heart disease, type 2 diabetes, obesity, and some cancers. It will also mean they feel better, look better, and enjoy life more.

Provide links to the Early Years Learning Framework (EYLF) outcome/s this experience relates to

(The learning outcome must be relevant to the Australian Health Guidelines. It should be observable and measurable and demonstrate an extension of previous observed skill or interest) 

BELONGING, BEING & BECOMING (acecqa.gov.au)

educators_guide_to_the_early_years_learning_framework_for_australia_2.pdf (acecqa.gov.au)

The learning outcome that has been chosen for this assignment is that of making the young children aware of the importance of healthy eating habits, and helping them follow the same.

Name the meal event and the ingredients/foods being presented: Lunch

Foods chosen must meet healthy eating guidelines 

1. Sweet and chicken with rice

2. Chicken and vegetable fried rice

3. Vegetable pasta bake

4. Spaghetti Bolognese with vegetables

5. Salad sandwiches

Chicken and vegetable fried rice is an extremely popular meal choice among young children. This meal, if prepared properly, it has many of the necessary nutrients, and is therefore, healthy. This dish consists of chicken has been cooked with a number of different vegetables. He vegetable fried rice itself, also contains more vegetables.

Modifications required for this meal event: 

You will need to:

a. Include food in your meal event that has been modified to meet the cultural and religious requirements of a child.

b. Discuss how you gained that information from the child’s family (e.g. child’s records, center lists of food requirements, conversation with a family or asking staff)

I have include the Spaghetti Bolognese with Vegetable for menu plan. I have learned from my supervisor that One of the child name domini is a native Italy who has been transferred recently in this child care. And since Spaghetti are identified as an Italian food, I have included it in the menu to celebrate the Italian culture.ü

I have gained the information through my supervisor. And when I reviewed his records, he is truly a native Italian

The nutritional requirement of all children is informed by their parents.

Mealtime environment: (How will you set up the environment to ensure a safe, positive and relaxed atmosphere?)

List one strategy for each of the following in your answer;

a. Hygiene

b. Safe food handling

c. Service workplace health and safety policies and procedures

d. Supervision

e.  Age appropriateness of equipment

f.  How will you make it positive?

g.  How will you make it relaxed?

h. How will you make it aesthetically pleasing?

Proper Handwashing

Here are easy steps to clean hands

Get wet and soapy.

· Get your hands wet in clean water. Put soap on your hands and make suds.

· Rub, rub, rub your hands together long enough to sing “happy Birthday” in your head twice. Clean your palms, the back of your hands, and between your fingers. Don’t forget to clean under the nails can trap dirt and germs.

· Rinse. Hold your hand under the clean, running water. Rub them to rinse them fully.

· Shake and dry. Shake your hands a few times , then dry them with a clean towel or hand dryer. Done.

· Clean the place.

Food preparation

· Always wash hands before handling any food.

· Use separate cutting boards for raw meat and fish , cooked items such as meat and vegetables , and fruit and sandwiches.

· Wash knives after use with uncooked meat and fish , and before use with any food that are ready to be eaten.

· Ensuring everyone is wearing gloves.

In childcare, training is provided to educators so as to ensure that all the service workplace health and safety policies and procedures.

· All vegetables, fruits and utensils that are to be used during the process of preparing the meal are to be washed properly.

· All food products are to be stored at the correct temperatures.

· No food should be left overnight, and used the next day.

All procedures being undertaken is under the supervision of the supervisor or facilitator. The children should at no time be left unattended

From 0 – 2 years old

Make it engaging and interesting to the children by incorporating songs about fruits or vegetables. All children should be included

Create a child – friendly ambulance. Put some colorful decors like pictures of fruits or vegetables. Everyone should be allowed to interact with each other.

Proper strategies are required to make mealtime aesthetically pleasing for the students. In order to do this, the portions of food should be reduced in quantity and more colors should be added. Crockery and tableware that are relevant to eating healthy are to be used here. Engaging close- up pictures of different healthy meals are also hanged on the wall.

Description of Experience: (You must describe in detail all the steps you will undertake during the meal event.)

In your answer include one strategy for each of the following

a. Gather and settle children

b. Introduce the experience

c. Children will be involved in meal preparation

d. Utensil children will use

e. Social interactions

f. Promoting healthy food

g. g.  Smooth transition

Read stories to the children and ask them to sit down as I was going to tell them a secret.

Identifying the vegetables and fruits through pictures. And take at their level.

Cooking also helps children learn about washing vegetables and fruit, as well as some measuring and counting basics. They might learn some new words too, like ‘grate’, ‘mash’. Start a competition.

Plastic cups, colourful plates and cutleries for children.

Asking the children what are their favourite fruits, vegetables, desserts. Encouraging them to share with each other.

Let them identify the fruits and vegetable in the menu. All food should be both tasty and high in calorific and nutritional values.

In order to transition smoothly from unhealthy to healthy eating habits, children and the things that interest them. The games that they like playing as well as he appearance of different food products that they like are taken into consideration and using the same, this transition is completed smoothly.

Educator’s Role: List three teaching strategies that specifically describe how you will assist the child/ren to meet the learning outcomes.

How will you model healthy eating for children?

When providing or serving food to the children, one should have an upbeat attitude, and smile. During the transition, students do not respond right away, and this leads to stress for the educator. They should be provided with some time to adopt to the change. Negative comments regarding different food items are to be avoided by the educator at all costs. Unhealthy food items are to be avoided during this process.  

Write a description of what occurred during the mealtime event. Your answer will need to include one comment for each of the following:

a. How well the children performed against the learning outcomes

b. How well you implemented your teaching strategies

c. How well the setup of the environment worked

d. Any unexpected events or outcomes and how you managed these

The children are enjoying the experience. Most of them like the desserts – Strawberry sundae Bites. The children responded well to the change and understood the differences between healthy and unhealthy food products. Their performance was good.

I believe that I utilized the different the different teaching strategies that I learnt as a part of my training process to the best of my ability. I believe I have given my best to deliver the activity in a very engaging way and the best part of it is I was able to give valuable learning to the children on the importance of eating healthy foods.

The setup was perfectly done the way I have planned it. The environment was both safe and exciting from the children. The food that I prepared for the students are to be made colorful and easy to eat. This is lucrative for the students. Aesthetically pleasing dishes and cutlery was used as well.

One of the unexpected outcomes was one of the children has difficulty in using the fork. But I was able to manage it and teach the child on the proper way of holding it so it won’t slip in his hand.

Future Planning: How will you use the learning from this experience to inform your future meal planning practice? Your answer should:

a. Identify a follow-up activity

b. Clearly explain how this new activity will further extend children’s learning about healthy eating

Whether or not the concerned child’s daily food habits have changed to include more healthier food items will help understand their development in this area. This can be done by talking to the parents of the concerned child.

Children will be able to develop a healthy lifestyle as they grow up. It will make them aware of their diet habits, and ensure that they prioritizing their own needs and well- being. As a result, the physical well- being of these children are boosted.

Information for families: Based on this experience and with the approval of your supervisor, access one printable Munch & Move healthy eating resource and display in the service’s foyer.  Ensure you take a picture of the displayed resource and attach to your assessment.

Hazard identified (problem)

Risk (harm)

Elimination or control measures  

Who did/will manage the hazard?

When will hazard be managed?

A car has loose wheel

Loose part is choking hazard

Just be removing the toy and make sure no other parts

Notifying the room leader in that situation the hazard was managed immediately

Straight away

Spilled water on the floor

Trip and slip hazard

Put the paper towel on it and put children away in this area. And mop the area when it dry. The wet floor sign should also be used.

I clean the area as soon as possible and I informed room leader.

Straight away

Prepared by:      Menuka Herath                                     Prepared in consultation with:  Supervisor

Reported hazards to:   Room leader                                        WP Supervisor signature:  RB

Date: 09/12/2021

The student arranged a meeting with the cook or educator in the service who is responsible for the menu planning cycle and meal preparation and detailed how the process of menu planning happens at the service, how the nutritional guidelines where the menu cycle is displayed at the service

 [Q9a]

A brief summary of your conversation with the cook. Please add more about how the cook ensures the menu reflects nutritional guidelines.

The student identified (confidentially) the children at the service with food allergies, medical conditions and cultural, religious or other requirements and detailed response to these requirements?

[Q9b]

Good, you have described some dietary needs of the children and how these are met.  

The student detailed one situation where the children were included in planning the menu based on their likes and dislikes. Detail what the children decided they wanted and make these changes to the menu displayed at the service. Student used the table provided. The student discussed the outcomes of the meal planning discussion with the Third party supervisor and the service cook, ensuring they seek their approval for the proposed changes 

[Q9c]

You described a meal that reflected the preferences of the group of children. You now need to go through and state what you did in each section, rather than what the service may do.  

The student detailed one (1) situation where they supported a child who required a meal/ food modification based on medical or allergy requirements. Described how they identified any dietary requirements families have communicated regarding their child. Student used the table provided.

[Q9d]

I am unsure of this answer, You identified an allergy but did not state throughout the answer how you managed it.   I am very surprised that the service allows peanut butter. You have included but not interpreted the food labels.

The student planned and provided one healthy eating and mealtime experience for a group of children under the observation of Third Party Supervisor and Assessor. Student completed the following steps in order:

a. Joined a mealtime event in the service and engaged in a conversation with the children about healthy eating. Negotiated an agreed time with the Third Party Supervisor to review the plan prior to its implementation

b. Used the template and developed a mealtime experience plan in consultation with the Third party Supervisor.

c. Arranged a time to implement the mealtime experience in consultation with the Third party Supervisor and Assessor. Implemented the plan at a scheduled mealtime according to the services routine and may be one of the following: breakfast, morning tea, lunch, afternoon tea, and late afternoon tea.

d. Implement the experience. Negotiated the timing of the implementation as appropriate with both the Third party supervisor and the assessor who will need to observe the implementation.

e. Discussed the observation of the implementation of your plan with the assessor and completed the evaluation of the plan

f. Based on experience and with the approval of your supervisor, accessed one printable Munch & Move healthy eating resource and display in the service’s foyer to assist in providing education and support to families around healthy eating

[Q10a-f]

you have recorded a plan to encourage healthy choices. You do need to go through and check you have read and are answering the wuesitons. This is one mealtime, so you should not have a list of meals, just one.  Make sure you describe what you did using your own words.   

You overlooked including a photo of your displayed munch and Move poster.

The student read the services WHS policy and conducted a safety check of the service or part of the service, including toys and equipment and included the completed safety checklist in the assessment 

Used two existing or potential hazards from the form to complete a risk assessment, used the risk assessment template and included the completed risk assessment in the assessment

Participated in a consultation meeting with one other educator about the safety check and risk assessment and identified from the policy and procedure who you report hazards to and why? Provided details of this reporting procedure and detail other meetings or consultative practices to manage workplace safety and contribute to the development and implementation of safe workplace policies and procedures in all work areas. [Q11a-c]

Please submit the completed  safety checklist,

The risk assessment highlighted two hazards and measures to control the risks to children.

You are aware of the who to consult, please add more detail and make sure you answer each part of this question,    Please outlined how WHS consultation and communication regarding safety in the service is implemented

The student identified if an injury occurred at the service as a result of a hazard how to identify and report the incident or injury to the designated person according to workplace procedures. [Q11d]

please outline the procedure you would follow.  

The student identified the actions taken as an educator to maintain safe housekeeping practices in all work areas. Include indoor and outdoor environments and toileting and nappy change areas.

[Q12]

, you have identified many important safe practices and checks to ensure a safe working environment.  

The student negotiated with the workplace supervisor to take part in an evacuation drill (if possible) 

Described what happened as part of this evacuation drill, including how the service ensures the safe evacuation of children and adults.

Described the role of all the educators present for the evacuation drill, their role during the evacuation drill and an evaluation of how the evacuation drill went

Detailed when the next drill should occur according to the Education and Care Services National Regulations.

[Q13a-c]

Please include a  detailed  description of the evacuation procedure.

You also need to identify the roles of each educator within the service and room and evaluate the effectiveness of the drill.

You have explained the frequency of drills, please add the date of the next one.