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
Section 2 Plant-Based and Minimally Processed Foods
Section 3 Greenhouse Gas Emissions, Biodiversity and Food Packaging
Section 5 Local and Seasonal Food
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 set and align expectations for mealtimes across rooms, inform or review service policies and procedures related to mealtimes, and plan professional learning and reflective discussions with staff.
MENU AND MEAL QUALITY
To set and resource expectations for menu and meal quality, support time and budget for menu planning, review menus and the menu cycle, and inform service policies and procedures related to food provision.
FOOD EDUCATION
To plan and program safe and engaging cooking and food preparation experiences and reflect on these experiences as part of ongoing quality improvement.
STAFF AND FAMILY ENGAGEMENT
To support staff with innovative strategies to communicate with families and plan professional learning and reflective discussions with staff.
SUSTAINABLE FOOD PRACTICES
To set and resource expectations for sustainable food practices, support time and resources for planning and implementing sustainability initiatives, and inform service policies and procedures related to sustainable food practices.
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