ECE1006 Health in Early Childhood

1. ECE1006Health in Early Childhood Lyn Bower - Toowoomba Lindy Austin - Wide Bay

3. Any changes to your approach to eating or choosing food? Have you changed your eating habits or intake of certain foods?  A thought...

4. Lets look at what is in food - additives, preservatives and colours etc... acrylamide found in starch- containing foods cooked at high tempertures - fried, roasted potato products and bread caffine naturally occurs in tea, coffee and chocolate folate a B vitamin needed for healthy growth and development - usually added to food (Food standards Australia and New Zealand)

5. Lets look at what is in food - additives, preservatives and colours etc... anti - caking agents ensure that products such as salt flow freely when poured antioxidants prevent food containing fats and oils from becoming rancid artificial sweetening substances are used to sweeten foods

6. Lets look at what is in food - additives, preservatives and colours etc� bleaching agents whiten foods colours restore losses during processing and storage and ensure a uniform colour emulsifiers ensure that oil and water mixtures do not separate flavour enhances brings out the flavour in food without imparting a flavour

7. Lets look at what is in food - additives, preservatives and colours etc� flavours restore losses during processing and maintain uniformity food acids maintain a constant acid level in food humectants prevent food from drying out mineral salts enhance the texture of foods such as processed meats

8. Lets look at what is in food - additives, preservatives and colours etc� preservatives prolong the shelf life of food thickeners and vegetable gum ensure constant consistency minerals and vitamins make up for losses in processing and storage and can supplement dietary intake

9. Other changes or procedures� food irradiation food preservation process - food is irradiation to destroy bacteria that causes decomposition genetically modified or GM foods gene technicology novel foods new foods or food ingredients in the community - lack of knowledge - safe use (Food standards Australia and New Zealand)

10. Dealing with fussy eaters children are not by nature fussy eaters at mealtimes avoid distractions - but be social be realistic in portions sizes & when introducing new foods use child friendly utensils use lots of finger foods be a little flexible - some mealtimes may have to change to suit the family situations

11. Dealing with fussy eaters do not force the issue provide a wide range of food consider presentation allow children to choose from food offered allow children to serve themselves eat the same food and eat with your child provide a calm, relaxed environment

12. Dealing with fussy eaters if your child does not eat what is offered - take it away and do not offer a substitute some foods may not appeal to your child eating with friends can encourage variety of food comsumption do not allow children to fill up with non nutritious food do not feel guilty if your child will not eat food offered

13. Value of cooking extension of language development - grate, dice, peel, shed etc. - stories, poems and fingerplays about cooking/food. language for sharing knowledge and recalling experiences developing an awareness of environmental print - pre-reading skills - labels, recipe cards etc

14. Value of cooking extending science concepts - properties of food and equipment, liquid/solid, power sources, storing food developing mathematical skill and concepts - measurement, weigh, counting, fractions, awareness of time

15. Value of cooking developing cognitive skills - classifying, sorting, sequencing  development of motor skills enjoyment and creativity

16. Hints for cooking it is not necessary to cook with heat implement a progressive cooking program where children�s skills are developed include recipes for children on special diets

17. Hints for cooking don�t have cooking as a novelty activity include multicultural cooking experiences use herbs, different vegetables include all children in cooking experiences

18. Hints for cooking observe hygiene procedures be careful when using cooking utensils prepare or organise a special area for cooking include presentation of food in your cooking sessions

19. Hints for cooking use recipe books or cards when cooking encourage children to help select the food they want to cook avoid recipes which use lots of sugar, food mixes, artificial food colours and preservatives

20. Food experiences for young children explore cooking equipment with water - cups, bowls, beaters measure and pour with dry ingredients comparing and tasting fresh fruit dipping (raw vegetables or fruit in sauces)

21. Food experiences for young children weighing scrubbing with brushes (potatoes, carrots) tearing, breaking or snapping (lettuce, beans, peas) pouring

22. Food experiences for young children stirring and measuring sifting shaking (butter and colouring coconut) spreading

23. Food experiences for young children juicing with a hand juicier peeling with fingers (cooked eggs, peas) peeling with a scraper cracking raw eggs

24. Food experiences for young children cutting - progress from soft food to harder food but be careful beating with egg beatergrating with hand grater (again be careful) prepare a whole meal from your own garden

25. Examples of how personal qualities, thinking and motor skills may be enhanced during food activities Estimating and measuring We�ve put in one cup, so we only need half a cup more Predicting What would happen if we added�? Planning We should turn on the oven before doing the mixing

26. Examples of how personal qualities, thinking and motor skills may be enhanced during food activities Observing The recipe says two cups, but it�s already runny Analysing Our mixture didn�t set. Maybe we should have� Decision making I put in the flour, so you stir

27. Examples of how personal qualities, thinking and motor skills may be enhanced during food activities Problem solving We need 3/4 cup of water, but we only have 1/3 cup measurer. We could� Fine motor skills I�ll chop the carrots and then you can mix the bowl�To make and mix�

28. Cooking utensils and associated materials measuring cups and spoons cake tins, trays, patty papers rolling pins - try different varieties popsticks for tasting potato peelers - be careful with choice graters - again be careful about design and safety

29. Cooking utensils and associated materials beaters and whisk scales wooden spoons spatulas paper towels and sponge cloths chopping boards saucepans

30. Cooking utensils and associated materials knives, forks and spoons - try to keep separate from cutlery you normally use sieves, sifts and colanders pastry cutter and brushes mixing bowls storage containers electric blender or mixer

31. Cooking utensils and associated materials electric fry pan microwave recipe folder, book or cards of favourite or easy recipes - depending on age group, either all pictorial or pictorial and print

32. Food Preparation/Recipes/Presentation good idea to photocopy or laminate recipes picture-recipes are great/easier for children to follow idea of recipes is to encourage maximum participation be sure to address the aesthetic characteristics of food.

33. Food poisoning� bugs and bacteria are all around us�not all are necessarily bad for us� our role is to minimise the risk of bacteria load which gets on food and causes problems

34. Food poisoning consumption - food sprayed with chemicals botulism - faulty processing of food staphylococcal food poisoning - food contaminated with S. germs from the skin, nose and throat of food handlers

35. Food poisoning symptoms appear quickly, usually in 2 - 6 hours duration of the illness may be from 6 -14 days

36. Staphylococcal food poisoning onset is very sudden and violent with severe cramps followed by nausea, vomiting and diarrhea may be lowered temperature, blood pressure and shock

37. Bacteria growth requires:

38. Food poisoning cycle bacteria exists on a host hands/equipment/cloth middle man ****by breaking the chain here food poisoning will not occur consumer

39. Improper handling of foods storing or preparing raw foods next to cooked foods inadequate thawing of frozen foods prior to cooking inadequate cooking time

40. Improper handling of foods cooking followed by a lengthy cooling period rewarming food

41. Don�t handle food if� you have a sore throat � heavy cold or fever (pathogenic) you have an upset stomach (diarrhea /vomiting) you have skin infections (dermatitis) if you have Hep. A (No food handling)

42. Cleaning hands and forearms: you are surgeons of the food industry take care for dermatitis or minor cuts and abrasions use water proof blue band aids if you have a cut (specifically for this purpose) fingernails need to be trim and tidy � no long nails free from jewelry � physical risk(can�t clean behind and under these things)

43. When to wash hands�.. before and after work after using the toilet after bad or unconscious body habits after handling raw produce after emptying bin/rubbish after handling money after cleaning soiled crockery

44. Hand washing procedure�. pre-Rinsing 40c washing in a rich lather with liquid soap interlock hands and wash under fingernails rinse drying�.paper towel best or air dryers

45. Hygiene - avoid� sneezing and coughing over food wearing jewelry touching face or other body parts when handling food food preparation without disposable gloves

46. Precautions refrigerate all raw/fresh food use correct thawing/cooking time arrange rapid cooling of cooked food if consumption is to be postponed

47. Precautions re-cooking rather than re-warming good personal hygiene effective sanitation of equipment do not buy tin food which are dented or �blown� do not buy reduced goods if they are not stored well

48. Hygiene and safety in handling frozen breast milk request that milk be frozen in bottle to be given to baby request that labeling be attached (date and name) wash hands before collecting bottle thaw milk carefully discard unused milk rinse/then wash bottle in hot soapy water

49. Bottle feeding - hygiene practices after nappy change wash child�s hands wash own hands warm bottle (check temp on inner wrist) after feeding discard all left over milk and thoroughly wash bottles, teats etc and return parents� property for next feeding

50. The difference between cleaning and sanitizing Cleaning: Physically removing dirt. Sanitizing: Aiming to reduce bugs to a level for foods safe to eat.

51. Steps to cleaning and sanitizing: initial preparation � scraping scraps using a detergent rinse � get rid of residue sanitize � thermal or chemical rinse dry � tea towel (tends to decontaminate). air drying best�dishwashers best method for whole process

52. Food storage� involves the appropriate storing and thawing of food

53. Tips on thawing food utilise the refrigerator �controlled temperature microwave part of cooking process  cold running water�

54. Temperature Control take care with school lunch boxes store foods at the correct temperature over 60c or under 5c electronic probes are the best way to test appropriate food temperature bugs don�t die when you freeze them it just slows them down heating kills over 60c

55. Other kitchen food handling tips always use a separate board for the preparation of chicken and take care in cleaning these boards and utensils storing or preparing raw food near cooked foods the serving of undercooked meats minimise traffic through kitchen area all surfaces should be disinfected

56. Gloves�. gloves aren�t the be all and end all restrict gloves to 30minutes maximum restrict gloves to 1 task only

57. Educating Children/Parents on Food Safety.. Great website�. http://www.fightbac.org/pg_first.cfm http://www.foodsafety.gov/~fsg/fs-mon01.html Packing a safe lunch tips� http://www.fightbac.org/school_press.cfmGreat website�. http://www.fightbac.org/pg_first.cfm http://www.foodsafety.gov/~fsg/fs-mon01.html Packing a safe lunch tips� http://www.fightbac.org/school_press.cfm

58. The whole focus is on�..minimising contamination.

59. In preparation for your cooking/food preparartion experience

60. Food Safety Test 1. My chances of getting food poisoning when living in Australia are: a) One in twenty chances a year b) One in ten chances a year c) One in five chances a year d) No chance 2. The temperature of the refrigerator in my home is:a) 12 degrees Celsiusb)�10 degrees Celsiusc)�8 degrees Celsiusd)�5 degrees Celsius or lesse)�I don't know. I've never measured it. 3. Last time we had leftover cooked stew it was:a) Cooled to room temperature, then put in the refrigeratorb) Put in the refrigerator shortly after the food was servedc) Covered and put in the refrigerator shortly after the food was servedd) Left at room temperature overnight or longer

61. Food Safety Test 4. Which foods are most likely to cause food poisoning if cooked or stored incorrectly? (You can choose more than one answer)a) Meatloafb) Chickenc) Rice saladd) Pasta salade) All of the above 5. I've just used my cutting board to cut raw meat, poultry or fish. Now I want to chop up some vegetables for a salad. I will:a) Use the board as isb) Wipe it over with a damp cloth and use itc) Wash it with detergent and warm water, dry it and use itd) Use a different board 6. The last time we had hamburgers in my home, I ate mine:a) Rareb) Mediumc) Well-done

62. Food Safety Test 7. I clean my kitchen counters and other surfaces that come in contact with food with: a) Water b) Warm water and detergent, then allow to dry c)Warm water and detergent, then bleach solution, then allow to dry 8. When dishes are washed in my home, they are :a) Cleaned by an automatic dishwasherb) Left to soak in the sink for several hours and then washed with detergent in the same waterc) Washed right away with hot water and detergent in the sink and then air-driedd) Washed right away with hot water and detergent in the sink and immediately towel-dried with a clean towel

63. Food Safety Test 9. The last time I handled raw meat, poultry or fish, I cleaned my hands afterwards by:a) Wiping them on a towelb) Rinsing them under hot, cold or warm tap waterc) Washing with soap and warm water and drying them thoroughly 10. Cooked meat, poultry and fish products are defrosted in my home by:a) Setting them on the counterb) Placing them in the refrigeratorc) Defrosting in the microwave