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 Safe and Healthy Learning Environment

Planning should include

- reviewing federal and state regulations pertaining to food and nutrition
- incorporating nutritional information presented in the Dietary Guidelines for Americans (DGA)
- accommodating food allergies, as needed
- developing menus
- avoiding foods that may lead to choking
- ensuring safe food handling practices are followed.

Process/Skill Questions:

Thinking

- Why is it important to consider allergies when planning meals and snacks?
- What is the importance of nutritionally balanced meals and snacks?

Communication

- What criteria are used to evaluate the quality of meals and snacks?
- How can allergy safety practices be communicated to staff, families, and children?

Leadership

- What could be the outcome if safe food-handling practices are not observed?
- 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 requirements for safe food-handling practices?