Examples should include

state and federal regulations pertaining to foods and nutrition
menu planning, including cultural preferences and information presented in the Dietary Guidelines for Americans
safe food-handling practices
common food allergies, including various ways these may be labeled in food products (e.g., eggs, milk, nuts)
description of an allergy action plan completed by the child’s physician
plan to communicate allergies to substitute teachers/care providers and train them to identify warning signs and respond to any allergic reactions, sensitivities, or intolerance
list of foods that may lead to choking.

Process/Skill Questions:

Thinking

What are the nutritional needs of the children? How might meals and snacks be adapted to meet the needs of different children?
What standards should be used to judge the quality of food prepared for young children?

Communication

How might social, cultural, or ethnic differences in the client population influence the choices of meals and snacks?
How can cultural differences be celebrated within the client population?

Leadership

What skills are needed to provide safe and healthy meals and snacks to children?
What strategies could be used to encourage children to eat safe and healthy meals and snacks?

Management

How can a child care provider institute a system for providing safe and healthy meals and snacks?
What resources are needed to provide safe and healthy meals and snacks?
What are the consequences of staff not communicating information about a child’s food allergies to substitute teachers/care providers?