For your role
The following sections are drawn from across all 6 modules, which may be most relevant to your role
Mealtime Environment and Practice
Section 1 and 2 Appetite Regulation, Responsive Feeding and Hunger and ‘Had Enough’ Cue Recognition
Section 3 Supporting Food preferences, Food Acceptance and Food Diversity
Section 4 Development of Feeding, Eating and Drinking Practices
Section 5 Language, Body Image and Responding to Eating Concerns
Section 6 Food Allergy and Food Safety
Menu and Meal Quality Module
Section 1 Importance of optimal nutrition for child health, development and wellbeing
Section 2 Australian Dietary Guidelines
Section 3 Australian Infant Feeding Guidelines
Section 4 Introduction of Solid Foods (First Foods)
Food Education Module
Section 1 Embedding food-based learning in everyday practice
Section 2 Cooking and food preparation experiences
Section 3 Food Themes and Learning Experiences
Section 4 Extending Learning Opportunities
Section 5 Partnerships and Collaboration for Food Education Opportunities
Staff and Family Engagement Module
Section 1 Communication with Families around Mealtimes, Meals and Menus
Section 2 Services and Educators’ Knowledge, Experience and Insights
Section 3 Referral Pathways – Support, Information, Advice
Section 4 Supporting Families at Lunchbox Services
Section 5 Supporting Families with Children who Experience Disability
Section 6 Supporting Families of Children with Food Allergies
Sustainable Food Practices Module
Section 1 Defining sustainability and the guiding principles used in this guide
Quality, Leadership and Governance Module
Section 1 Education and Care Services National Law Regulations for Food Environments
Section 2 Food Safety
Section 3 Quality Improvement in Food Environments and the Best Practice Guide
MEALTIME ENVIRONMENT AND PRACTICE
To align advice and support with the service’s mealtime approach, provide practical suggestions that fit within everyday routines, and use a shared language with educators and families around mealtime environments and practices.
MENU AND MEAL QUALITY
To align dietary advice and substitutions with the service’s menu, support nutritional adequacy for children with additional needs, and use a shared language with cooks, educators and families about menu and meal quality.
FOOD EDUCATION
To support consistent expectations across services, align food education with organisational policies, and identify areas where staff may benefit from further support or training.
STAFF AND FAMILY ENGAGEMENT
To understand how services communicate with families about mealtimes, meals and menus, and to align advice and referral pathways with the service’s approach.
SUSTAINABLE FOOD PRACTICES
To understand the guiding principles for sustainable food practices in ECEC and align advice with the service’s approach.
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