Explain How To Establish And Maintain A Safe Healthy Learning Environment

As a childcare provider I must ensure quality meals are served to children and that nutrition education is encouraged. I offer a variety of foods for our preschoolers and toddlers. Each meal has whole grain bread, a serving of vegetables, and a serving of fruit, with a meat or meat alternate, and milk is served with each meal. I believe that my menu meets all the requirement for a child’s nutritional needs according to the “National Standards for Child Nutrition Programs”

For all settings, the condition of the premises should provide sufficient assurance as to the health, safety and welfare of all of the people who use the building. Good standards of hygiene should be always be maintained and there should be sufficient space so over-crowding is avoided. The Education Regulations stipulate:

* Ensuring the environment is clean – Although the nursery has daily cleaners who clean the nursery at the end of play and who twice a week carry out a deep clean, it is the collected responsibility of all staff to ensure the environment is kept clean throughout the day. This means cleaning up any mess or spillages using the appropriate cleaning tools and products. The practitioners, along with the help from the children, are also required to tidy away the toys and playing equipment, and wipe down tables before each meal time so the area is clear for the arrival of plates, cutlery and food and drinks. This is to ensure a healthy and safe environment when eating.

School Lunches Must be Improved Are you tired of seeing pizza, chicken sandwiches, and juice on the school lunch menus that causes children to be obese? Here is a way that school lunches can be improved. Schools should provide a more healthier lunch by serving fresh fruits and food. A school lunch contains a ready-made-frozen entree, fruit in bags or containers, chips, and milk and juice; consequently, causing our children to pick up weight and become obese. Let's improve the school lunches by having freshly cooked meals, fruits, and items with nutritional value.

The purpose of this project is to compare the lunch menu in two different regions to see if they follow current nutritional guidelines and how they can be improved. We will also look at potential regional differences that may make following the guidelines more challenging as well as other potential barriers we may encounter.

It is a monumental challenge that is worsening every year which is why we must act quickly. Children in the United States in the 1950’s were fed unhealthy school lunches of high fat, high cholesterol foods, consisting of ice cream, whole milk, mashed potatoes, and pot roast, with 1,000 calories, 33 grams of fat, 1,300 mg of sodium. Today sixty years later, school lunches throughout the nation are lacking vegetables, still loaded with carbohydrates and fats, two percent milk, canned fruits, processed meats, with 45 grams of fat, 1,200 calories, and almost twice as much sodium. Lunches that are healthier of our kids consist of

Nobody enjoys having to eat the same traditional meals daily. If schools changed the menu, we could have the opportunity to try foods from all around the world that some may not have not even heard of. Ever since our school switched to a newer menu, I tried many foods actually healthy for me. I tried a veggie burgers, rice, salads, fruits, vegetables, and fish, which can help fight heart disease and improve brain function.

Teachers are expected to provide a safe learning environment for students. A place where students can take risks, are free from teacher and student ridicule, free from physical and emotional harm, free from discrimination, and free from harassment of any kind. Teachers are also expected to keep students safe when they are under their care, this includes when switching from one classroom to another, recess, and when on fieldtrips. It is teacher’s responsibility to keep students records confidential. Parents have a legal right under the Buckley Amendment to review their children’s educational records. In addition, teachers should know about students' health. For example, medical conditions which may need immediate attention in the classroom or

he intern was asked to develop one week of breakfast and lunch menus using the program, NutriKids. The intern first reviewed the required USDA required Nutrition Standards for the National School Breakfast and National School Lunch Programs. NutriKids is a great program because, not only does it have the ability to track how many servings are being provided per serving, it also provides a nutrient profile for each item on the menu. The intern found that there is a lot of back and forth required when menu planning. Although the menu may meet the nutrient servings requirements, the meal could have too low of a caloric profile. It is convenient that menus are required by USDA to meet weekly nutrient requirements rather than daily. The intern found

Under the Healthy, Hunger-Free Kids Act of 2010 the U.S. Department of Agriculture was mandated to revise their nutrition standards for the first time in almost 15 years (SNA, 2017). These new standards require school cafeterias to offer more vegetables, fruits, and whole grains and to limit the students’ calories, unhealthy fat, and sodium in every school meal, breakfast and lunch. Under these standards schools must offer fruits and vegetables with every lunch and increase the portion

It is important that proper hygiene must be maintained at home as well so that the germs that your child picks up at school can be controlled at home.

Discussion: The objective of this study was to examine the effect of the Food Bank of New York City’s CookShop Program on educating nutritional awareness. By using photography, before and after pictures of meals were taken in order to measure the consumption and choosing of various food groups such as fruits, vegetables, whole grains, milk, and protein. The lunch trays of the sample were examined and have shown that children have selected a high percentage of healthy foods in the categories. However, the study has shown that the consumption of the foods is much lower. Therefore, children are subject to choosing a wide variety of healthy food, but do not eat it accordingly.

In my classroom designs I show that the placement of the room can be broken down and utilized into centers. Making centers the teacher can rotate the students each day/week to different learning activities. Also, the centers are based on the individual students learning abilities or if they are working in a group on the groups learning abilities. There are many different things in the classroom that can be used as a center. Such as, the computers, which would have the students working on an activity that is related to the lesson and this is done independently. Or at the table in a small group working together on a group lesson of the teacher’s choice. The students could also work either independently or in a group at their desks depending on the teachers instructions. In the preschool classroom setting you have a lot of play, which is beneficial to the child’s literacy learning (Townsend-Butterworth, 2015). It creates dialogue within the center as well as independent skills. In the 1st to 3rd grade setting it is more literacy centers that can help build the child’s knowledge. In each classroom setting there is a center for the teacher to work with a smaller group as well as a carpet to work as a whole class. In the whole class there can be calendar time, as well as story time. All of which builds the child’s literacy abilities.

- Thoroughly clean child’s environment as well; vacuum carpets/ upholstery, wash/dry or dry clean bedding, clothing and hairbrushes.

And still, nowadays, many children’s diets lack good healthy nutritious choices. More than 90% of children aged 4 to 18 don’t meet recommendations for vegetable intake, and more than 75% don’t meet guidelines for fruit intake. Moreover, more than 90% of children consume more than the recommended amounts of solid fats and added sugars (2).