Support children and young people at meal or snack times

1.1 Out line the nutritional requirments of a healthy diet for children and young person.

In order to feel well and to be able to function properly, our bodies need fuel. Eating healthily is one of the most important ways in which wecan help ourselves be well and fit. Food provides us with energy for physical movement and to maintain body temperature while also providing materials for the growing body cells. Food can also help to replace and repair damaged body tissues. Children need to correct balance of food and nutrients in order to grow and develop properly. Nurtruients –vitamins, minerals and protein, mixed with fibres ( without lots of salt and sugar ) means that the body gets the right amount of healthy foods. By introducing your child to a varity of foods at a young age the child is more likely to have a healthy outlook and lifestyle on foods and be able to have bringht, healthy furture.

1.2 Describe examples of healthy meals and snacks for children and young people.

In my setting theres a good varity of healthy meals for lunchtime here are some examples:

Monday: Vegtable ravioli&cheese, savory wedges&peas
Apple&raspberry oaty crumble with custard
Water
Wednesday: sausages and Yorkshire puddings, served with gravy, boiled pots, broccoli, leeks&carrots angel delight
water
Friday: sea stars or salmon&sweet potatoe fishcake, baked pot&peas Chocolate cookie
Fruit juice&water

The school also like all packlunches to contain healthy options, so an ideal
packlunch would be: Sandwiches/roll/wrap/salad/pasta
Yoghurt
Cheese string/cheese cubes
A minsnack size choc bar
Watersquash
Fruit
Chilled veggies

The children also receive fruit and milk during lesson time which is a carton of semi skimmed milk and bowl of mixed fruit.

1.3 describe how culture, religion and health conditions impact on food choices.

Some communities consider it taboo to consume certain foods not giving consideration to nutritional value though vital in the health of ther individual. Research shows a very close link between culture background and food choices. Food passes great importance in expressingthe culture values of certain groups of people or communities. Most of disscussions of food choices either organic, local or vegetarian aswel food related diseases such as obesity, diabetes and various eating disorders give evidence of the complex relationship between ood, physiological factors and social values. Culture influences lead to the difference the habitual consumption of certain foods.

These habits tend to be fully formedin a individual; however, some of them can be narrowed down to the eating habbits of ancestors that have adapted from generation to generation. In some Africa communities, woman are forbidden to eat some food types such as chicken, religion on the other hand prohibits eating some foods either completey or partially and also regulates howcertain foods are prepared for example; muslims are phoibited from eating pork or pig products as it is considered unclean. Such religious regulations have serious consequences on nutritional elements and the health of the followers. There are religious observations like fasting, where they go without soild food or any fluid intake.

Food allergies happen when the immune system ( the bodys defence against infection ) mistakly treats proteins found in food as a threat. As a result, a number of chemicals are released. It is there cheicals that cause the symphtoms of a allergic reaction. Almost every food can cause an allergic reaction, but there are certain foods that are responsible for most food allergies.

In children, the foods that mostly commonly cause an allergic reaction are: milk
eggs
peanuts
tree nuts
fish
shellfish

Coeliac disease is what is know as an autommune condition. This is where the immune systerm ( the bodies defence against infection ) mistakenly attacks healthy tissue. Coeliac disease is’nt an allergy or an intolerance to gulten. In causes of coeliac disease, the immune systerm mistakes substance found inside gluten as a threat to the body and attacks them. This damages the surface of the small bowel ( intesties ) , disrupting the bodies ability to absorb nutrients from food. Gluten is a protein found in three types of ceral:

wheat
barley
rye

Gluten is found in any food that contains the above cerals, including: pasta
cakes
breackfast
most types of bread
certain sauces
some types of ready meals

2.1 describe the benefits of healthy eating for children and young people

Its important for a child to have/lead a healthy lifestyle which is all about striking the right balance between healthy eating and physical activity. Having a healthy lifestyle and eating helps a child

build strong bones
grow and development healthy
improve their concentration at school
maintain a healthy weight
be alret and active

2.2 describe the possible consequences of an unhealthy diet.

An unhealthy diet, in contrast, is one that contains too much saturated and trans fats, cholesterol, sodium, added sugars and processed ingrediants or contains too few nutrients. Unhealthy diets result in a poor nutrient-to-calorie ratio which can lead to weight gain and malnutrition aswel as relatedhealth problems.we all need potassium, dietary fibre, calcuimand vitamin D . over time failing to get enough calcium can cause bone loss, low levels of vitamin D can cause bone weakness and not getting enough potassium can lead to fatigue and muscle weakness. Fibre helps keep your colon healthy. 2.3 Describe how to recongise and deal with allergic reactions to food.

Despite avoiding substances that cause allergic responses, accidents do happen. In an allergic reaction any of the following symptomsmay occur in any order an they may progress from mild to severe. Milder reactions are much more common. Anaphylaxis, the most severe type of allergic reaction, is uncommon. It can be life threatening, but is very rarely fatal in children.most reactions occur quickly after ingestion or conduct with the allergies, but some reactions can occur up to few hours later. There can also be a second phase of the reaction when symtoms reoccur. It is important to keep an eye on the child for abouit 6-8hrs following the first sign of reaction. Mild/moderate allergic reactions:

tingling, itching or burning sensation in mouth ( usefull warninbg a child has eaten a food allergic too ) rapid development of nettle rash/wheals/hives
intense itching
swelling, particularly face
feeling hot or very chilled
pale/flushed
abdominal pain
nausea and/or vomiting
mild whezziness

severe symptoms ( know as anaphylaxis )
difficulty in breathing either noisy or unsual wheezy breathing, hoareness, croupy or chocking cough decreased level consciousness, faint, floppy, very pale, blue lips, unresponsive collapse make sure the child always has their antihistamine, epipen and, if prescribed, reliever inhaler availableto them wherever they go.

Mild/moderate symphtoms
1. the child/young person should be watched carefully and given antihistamine such as piriton, depending on age of child. 2. Stay with the child and continue to monitor the allergic reaction, make sure getting better not worse. 3. Treat mild wheeziness with inhaler

Severe symptoms

1. stay with child- do not leave alone
2. If symptoms get worse an more severe, as listed earlier, treatment is with an injected drug called adrenaline 3. phone 999 ask for ambulance

2.4 describe where to get advice on dietary concerns

Specialist nurses and dieticians can give you advice on dietary concerns, always make sure when researching that all information is up to date and reliable. The food standards agency is a government department which was set up to provide information relating to food, for example nutrition, safe food handling and labelling.

( www.food.gov.uk )

3.2 describe with examples ways of encouraging children/young people to a) make healthier food choice b) to eat food provided
make silly food faces out of fresh fruit and vegtable slices, and comeup with amusing, silly names for thehealthy foods you prepare. Celery and rainsens become ‘ants on a log’, peanut butter and pretzels can be ‘mud on stick’, and spaghetti with tomatoes sauce can turn into ‘wiggly worms’. The golden word is distraction. The appke wedge isa boat and their mouth the river. Children can also benefit from packaging snacks fot the day or pack lunches. Encourage them to help with bagging individual portions of fruits, chilled veggies, cheese cubes/sticks, water and other good choices.

4.1 explain the importance of personal hygiene at meal an snack times

Children should be encouraged to wash their hands before meal and snacks, and should be discouraged from eating food off the floor, this is especially important if ther are pets animals. Using cutlery allows the child to learn table manners and with lesson thr chance of transfer of germs from hands to mouth.

5.1 describe the settings code of conduct and polices for meal and snack time.

When it is snack or lunch time, the children are asked to go to the toilet and to wash their hands, before coming to the table for their meals, in an orderly fashion. The setting use meal and snack times to encourage the children to develop independence through making choices and fedding their selfs. To protect those children with food allergies, sharing or swopping food is discouraged. There are id-day-supervisiors that join the children during lunchtime, and they make the occasion an enjoyable and social time for everyone but at same time ensure there is order and no rowdiness. The children are constantly encouragedeither by words or actions by the mid-day-supervisors, how to show good manners, for example, no talking with mouth fullor stratching across table to get things. If the child has packed lkunch, the parents are informed about their policy and healthy eating encouraged to put healthy items in their lunch boxes. The setting reserve the right to return food considered unsuitable, to the parent as a last resort.