Schedule

Schedule
AssessmentThe Student Assessment Guide and Learning Plan describes the evidence required to be competent in this unit. You can track your progress by comparing it against unit requirements and at every stage of your learning and study. You can also get support from your iTAFE mentor and advisor.


Study Guide
There are many ways that you might choose to make your way through the unit. The diagram and suggested sessions (below) will help to plan your learning through the Promote and provide healthy foods unit. The sessions outlined below are a suggestion only - you may have another way that you prefer to study.

Topic 1• National Quality Framework
• National Quality Standards
• The Early Years learning Framework
• Organisational standards, policies and procedures
• United Nations Convention on the Rights of the Child
• Code of ethics
• Recommendations for healthy eating – Dietary Guidelines for Children and Adolescents in Australia and the Australian Guide to Healthy Eating, including Get Up and Grow: Healthy Eating and Physical Activity for Early Childhood resources

Topic 2• Food allergies, food intolerances, contamination and/or allergic reactions in meal preparation and possible reactions, including anaphylaxis
• Infant feeding requirements and guidelines
• Implications of poor diet including tooth decay, deficiencies, poor concentration, out of character behaviour
• Food-handling requirements, preventing microorganism contamination and/or allergic reactions
• Importance of addressing individual dietary needs and preferences with particular reference to specific cultural, religious or health requirements


Topic 3• Identifying and responding to requirements related to food allergies, medical conditions and cultural and religious requirements
• Role-modelling healthy eating habits for children
• Ensuring safe handling, preparation and storage of food and drinks
• Creating a positive, relaxed environment during mealtimes
• Involving children in menu planning and assisting in meal preparation
• Read and interpret food labels to identify ingredients of concern and nutrition content.