Self-Assessment
Unit 1.1 : Support healthy lifestyle for children through food and nutrition
Before and during pregnancy
1. What does pre-conceptual diet mean?
2. What is the importance of folic acid during pregnancy?
3. Explain the cause of spina bifida and how it can be prevented.
4. Why is protein an important nutrient and name the foods that contain protein?
5. From which foods can vegetarians obtain supply of protein?
6. From which foods can vegans obtain supply of protein?
7. Explain the reason for avoiding blue-vein cheese, pate, liver and raw meat during pregnancy.
Breast feeding / weaning
1. Identify the nutrients for mothers breast feeding baby.
2. What are the advantages of breast feeding ?
3. Why should cow�s or goat�s milk not be given to bottle fed babies under one years of age?
4. What does �weaning� mean and why is it important to the baby�s development?
5. At what age is weaning suitable and what are the three key signs that indicate baby is ready for solid food.
6. Which foods should be avoided during weaning?
7. Explain the reason for avoiding giving honey to baby under one year of age.
8. Describe the stages of weaning.
9. In your setting what type of finger foods are fed during snack time?
Nutritional needs for children
1. What are the four main food groups in a balanced diet?
2. Identify some of the starchy foods and describe the nutritional value.
3. Name the foods containing protein.
4. How many times should a protein based food be served per day?
5. What is the function of iron, calcium and vitamin D in children?
6. Which nutrient does milk and dairy food contain and what is its function in the body?
7. Look at your setting policy for healthy eating and describe how your setting ensures that snack and meal are healthy and nutritious.
EYFS framework in relation to requirements of food and drink in your setting
1. What are the current guideline and nutrients requirement for providing a healthy diet in your setting?
2. What are the current guidelines for providing drinks and avoiding salt and sugar?
3. In your setting, what is the policy with regards to providing nutritious snacks?
4. Name some healthy snacks.
5. Which food should you avoid giving to children under 5?
6. How much salt is recommended per day for 1-3 years old and 4-6 years old?
Practitioner�s role promoting healthy eating
1. In your early years setting what strategies would you use to encourage healthy eating ?
2. What is the role of the practitioner in promoting healthy eating?
3. What would you do to create a happy and relaxed atmosphere?
4. How would you create opportunities for children to talk about food?
5. Describe how you could be a role model to encourage children to eat ?
6. Plan a meal proving a balanced diet for early years setting.
Impact of poor diet
1. What are the dietary requirements and restrictions for children of muslim, Jewish, Zoaratrians, Hindus, and Rastafarian?
2. What is the difference between food intolerance and food allergy?
3. What is �anaphylaxis?� Describe the symptoms and treatment?
4. How would you know in your setting which child has special dietary requirements and what to do and who to inform?
5. In your setting, describe the method used for recording and sharing information about special
dietary needs.