Title: Plan meals and snacks that accommodate allergies and promote healthy eating practices.
Course: Early Childhood, Education, and Services II (19153-II) > Section: Providing a Positive, Safe, and Healthy Learning Environment

Planning should include

- reviewing the state and federal regulations pertaining to food and nutrition
- incorporating nutritional information presented in Dietary Guidelines for Americans
- accommodating common food allergies, if applicable
- developing menus
- avoiding foods that may lead to choking
- assuring safe food handling practices.

Process/Skill Questions:

Thinking

- What are the consequences of providing meals and snacks that do not accommodate allergies?
- What should be done to provide meals and snacks that accommodate allergies and promote healthy eating practices?
- What is the importance of nutritionally balanced meals and snacks (e.g., foods that provide protein and iron)?

Communication

- What criteria should be used to evaluate meals and snacks that accommodate allergies and promote healthy eating practices?
- How can the standards for planning meals and snacks that accommodate allergies and promote healthy eating practices be communicated to staff, parents, and children?

Leadership

- What could be the outcome if safe food-handling practices are not observed?
- What are the basic requirements for meeting state regulations for safe food-handling practices?
- How can an early childhood professional serve as a role model for healthy eating behaviors?
- What are some creative ways to encourage children to eat a healthy diet?

Management

- What are the basic menu planning practices used to provide meals and snacks that accommodate allergies and promote healthy eating practices?
- What are the state and federal regulations pertaining to food and nutrition?