Plan meals and snacks that accommodate allergies and promote healthy eating practices.

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?