Creating a Menu for the Children: Dietary Menu - Assignment Example

Creating a menu for the children: dietary menu Monday Tuesday Wednesday Thursday Friday Morning tea Vegemite toast, low fat milk, apple and water Cereal with milk, porridge, and water Toast/bread, rolled oats, orange juice, toasted cheese and water Wheat cereal with milk, pineapple, milk feed and water Custard, low fat milk, lentils, sultanas and water Lunch Wheat cereals with milk feed, cucumbers, Cheese, soy sauce and avocado Noodles, pumpkin, Snap beans, still-fry cabbage, avocado and water Lentils, Mashed Spinach or silver-beet, orange juice or water and Chicken Noodles Red kidney beans, mashed spinach, spaghetti jaffle, yoghurt and water Baby muesli, rice, pumpkin, Apples and milk feed or water Dessert Soft and chopped dried prunes and watermelon fig Mango puree, passion fruit and baby custard Chopped plums and apple sauce Rice pudding, watermelon and custard Banana yogurt, pearls and blueberry Afternoon tea Porridge or Milk feed and peach slices Banana or watermelon, cheese and mashed apple Milk feed or cereal and banana yogurt Oat flakes with milk and natural yogurt Rock-melon, papaya and Milk feed Baby lunch Pearl, Fried rice and crushed sweet potatoes, mashed spinach Mashed pasta shells with broccoli, Fried rice with peas and salmon Blended or mashed spaghetti Bolognese, pumpkin, baked beans grated zucchinis, Mashed banana, mashed cabbage Mashed watermelon, orange fruit, cucumbers and mashed potatoes Modification Scrambled eggs and tomatoes. ( meant to prevent lactose intolerant Jacket potato and blended spinach pasta bake (modification to avoid coeliac) Baked beans and passion juice (to avoid Allergy or anaphylaxis to eggs Couscous and cooked pumpkin (to prevent celiac) Cooked zucchini and smashed chips (avoid Allergy or anaphylaxis to eggs) (Nutrition Australia 62) Health and dietary needs This section discusses the foods in the menu that are not recommended for children with the following conditions. The modification will be the food on the menu that can be substitute the foods that lead to these specific conditions. Foods rich in gluten Gluten causes Coeliac disease. Children with this condition cannot be fed with wheat because it contains gluten. Instead, the diet of a kid of 5-8 years old should be modified to contain foods with less protein gluten. In order to manage this condition, the current diet should be modified to contain buckwheat, potatoes, dairy foods, meat, corn, pulses, fish, vegetables, eggs, rice, quinoa, milk, fruits, rice and fruits as substitutes to wheat. Coeliac is an auto impervious disease and it is mostly diagnosed in young age (childhood) or at old age whereby a damage to the small intestines walls is caused by the immune system of the body after foods with gluten are eaten (Commonwealth of Australia 1). However, the disease is not widely spread and it can be easily managed by creating a diet for the diseased persons which is free from gluten thus treating the small intestines. The gluten free foods are of two types; naturally gluten free and the foods which are specially made to be free from gluten. Some of the foods which are naturally free from gluten include the following: - buckwheat, potatoes, dairy foods, meat, corn, pulses, fish, vegetables, eggs, rice, quinoa, milk, fruits, rice and fruits. The specially developed category contains the foods which are made traditionally whereby the gluten ingredients are used (Commonwealth of Australia 2). Some of these foods include cakes and bread whereby the recipe is gluten free and after they are made it is confirmed that they are free from the gluten. For the diagnosed persons to stay healthy they have to feed on gluten free diet from the four groups of food which are categorized as the main. Foods rich in lactose Lactose causes a condition called Lactose intolerant. From the dietary menu, cheese is likely to lead to this condition. Lactose is a sugar which is contained in milk products and milk. The inability to digest the sugar is the lactose intolerance and it is caused by enzyme lactase (produced in the small intestines by the cell lining it) deficiency. In order for the child to grow without this condition, the diet should have very little lactose as it cannot be avoided fully. The lactose deficiency symptoms are seen in some people hence may be defined as lactose intolerant people while others do not show any symptoms can be described as lactose tolerant (NSW Food Authority). How to manage lactose intolerance People suffering from lactose intolerance can be advised to make changes of the diet they have since there cannot be a change in the lactase production. For the children, it advisable to be given foods with plenty of calcium like; figs, beans, green leafy vegetables, soft- bone fish, fortified orange etc. (Face Sheet. Managing Toddler Mealtimes, p.2) In the case when a child does not take milk, it can be substituted with fortified-soy drink. Butter Lactose is contained in the milk component of the water. Butter-making process can ensure that the water component is separated with the water thus eliminating lactose. Butter which is fermented is good because the fermenting process ensures that the few traces of lactose are eliminated (NSW Food Authority). Non-lactose foods Lactose may also be present in non-dairy foods because it is used as a food-additive in commercial food-making purposes such as in sausages, sliced breads, margarines and in some breakfast cereals. Therefore, in order to get rid of the condition, these foods should be present in small proportions or be distributed across different meals in a week. Cow’s milk, soy, tree nuts eggs, soy peanuts, wheat and fish The foods cause Allergic or anaphylaxis to eggs. An allergy is the reaction that takes place in the immune system due to the food consumed especially eggs. Other types of allergies may result from such foods as cow’s milk, soy, tree nuts eggs, soy peanuts, wheat and fish. The reaction by the immune system occurs when it believes that the eggs are harmful to the body (NSW Food Authority). Antibodies substances are created to protect the body hence when the egg is consumed another time more of the protective chemicals in the body are produced hence causing more allergies. The only way to avoid allergies in children is by avoiding foods that the child is allergic to (NSW Food Authority). When a child is allergic to eggs, it does not mean that he will not be acquiring the nutrients found in eggs since there are substitutes. Since an egg contains vitamin B and proteins, the same can be achieved from foods like: - nuts, dairy products, seeds, soya foods, beans and legumes. Other foods which can be used for vitamin be include: - oranges, bananas, dark leafy vegetables, peanuts, brewers’ yeast and asparagus (Australian Government 2). A Muslim by faith In this particular faith, followers believe that various distinct items forbidden to eat. Items which are permitted to eat are called ‘halal’ while prohibited or unlawful foods are called ‘haram’. According to muslim’s faith, pork or any pork product is prohibited. Any meat from dead animals or from improper slaughtered animals is also forbidden (Face Sheet. Baby’s First Foods p.1). Eating of meat from carnivorous birds is also prohibited since to their understanding these birds could have eaten forbidden meat. They prefer meat slaughtered by them otherwise its ‘haram’. A vegetarian The word vegetarian describes persons or in these context, children who do not eat animal products or meat. However, different vegetarians vary their diets widely. Some parents may opt to neglect all animal products while others will limit the quantity of meat or animal products they eat as part of overall total diet of the child because of their prescribed health conditions or to keep their body fit (Australian Government 2). Vegetarians will have different practices as categorized in the groups below: Total vegetarian or vegans, eat plant foods only; including nuts, seeds, grains, legumes (lentils, peas, and dried beans), vegetables and fruits (Commonwealth of Australia 2). Lacto vegetarians, eat foods from the plants in addition to dairy products like cheese and milk (Face Sheet. Healthy Snack Choices, p.2). Lacto-ovo vegetarians will eat foods from the plants, dairy products in addition to eggs. (NSW Food Authority). Semi- vegetarians will eat plant foods, eggs, dairy products, sea foods (like fish), and white meat (e.g. chicken) but will avoid red meat (Face Sheet. Managing Toddler Mealtimes p.1). Report 1. Foods in the menu reflecting children from diverse cultures Zucchini is not exclusively apparent on its cultural origin but it has been said to be from the Asian community whereas it is also mentioned among the Egyptian vegetables with additional evidence showing its link with the Romans (Face Sheet: Managing Toddler Mealtimes, p.1). Pumpkins and the watermelon have originated from Africa thus the menu reflects how different communities in Africa embraced these foods including the banana for nutritional value. Rice and spaghetti are associated with the Muslim cultures but it is has popularity in all cultures. 2. Why foods listed will appeal children? The food in the mean appeals the most to children because they children have different appetite levels at this age. At this time, the child needs a healthy diet that will ensure that the baby is active, enjoys a healthy life and grows properly. It is at this age that the child is prone to unhealthy lifestyle that can lead to obesity. The current diet ensures that the baby gains 4 to 5 pounds per year and can actively participate in physical activities. (Face Sheet: Healthy Snack Choices, p.2) 3. Meeting children’s daily nutritional requirements To meet children’s nutritional requirements, the menu has exhausted foods in all five food groups. This includes eating foods with a lot of plant foods such as fruits, legumes, vegetables, pasta, rice, cereals and bread. Moderate quantities of animal foods like eggs, poultry, fish, meat, cheese, yogurt, and milk have been included. Little amounts of margarines and oils such as spreading butter on bread and adding little oil or margarine while cooking is also included. To sum it all, drinking a lot of water has been part of the menu. 4. Meals providing children with preparation opportunities and/or self-serving meals There are a variety of foods in the menu which will engage children to be interested in the preparation process like cooking of scrambled eggs. While cooking the eggs children will learn how to wash their hands before preparation, separating raw foods from the cooked foods, throwing away unwanted substances like egg shells and keeping the kitchen clean (Face Sheet: Managing Toddler Mealtimes p.2). Making fruit juices is another type of meal to engage children in while preparing. This is because the children will learn how to peel bananas, avocado or even oranges during the preparation while gaining skills. Precautions will also be learnt especially when dealing with electric sockets. Children can as well serve juices or yogurt on their own (Face Sheet: Healthy Snack Choices p1.). 5. Other programs used to uphold children’s awareness and understanding of healthy eating Cooking with children can be of great help for the children to understand the food that they eat and help them develop interest in it. In so doing, the children learn important tips on how to handle food with clean hands and the right meal for a specific eating time. Understanding the baby’s appetite is one of the most important things. The baby may be hungry but such symptoms may not be noted well and at the same time the baby may be over-fed. This explains how to deal with children during meal time; encouraging the kids to participate during cooking, encouraging regular eating of all meals especially breakfast since according to research, those kids who skip breakfast are said to be slimmer compared to the ones who do not skip. In addition, children should be discouraged from eating everything in the plate since kids have prove to get tired quickly with food of same taste (NSW Food Authority 3). 6. Documents/ organizational standards and legislation needed to refer while planning the menu The Fact sheets provide procedures and recipes of how to prepare a menu that is most appropriate. The Fact Sheets further mention the methods of storage and how the food should be stored in a hygienic manner. Possible diseases that are associated with feeding certain food is also mentioned and the modifications that can be made to respond to certain types of foods. Therefore, Fact Sheets provide a good guideline for the menu making process which is meant to benefit the baby in the right way (The Australian Government). 7. Ways to use while educating parents and promoting the significance of healthy eating Parents can be taught how to prepare a menu that promotes healthy eating for their children. It is only by complying with the right menu that the parent can ensure that the health of their children is guaranteed and is not compromised. The parents can be taught by: Demonstrations by dietary experts Face sheets Recipes Menu Works Cited Australian Government. Get Up & Grow: Healthy eating and physical activity for early childhood. Melbourne: Department of Health and Ageing (DoHA), 2008. Commonwealth of Australia. The Australian Guide to Healthy Eating. Department of Health and Ageing (DoHA), 2003. Face Sheet. Baby’s First Foods. The Children’s Hospital at Westmead, 2005. Face Sheet. Healthy Snack Choices. Sydney Children’s Hospital, 2009. Face Sheet. Managing Toddler Mealtimes. Sydney Children’s Hospital, 2009. NSW Food Authority. Cooking with Kids. Sydney: NSW Government. Nutrition Face Sheet. Food Variety. Nutrition Australia, March 1997, p. 62. Nutrition Face Sheet. Healthy lunch ideas for under 5s. Nutrition Australia, 2009. The Australian Government. Food Safety Standards: 3.2.2 Food Safety Practices and General Requirements. Melbourne, 2008. Read More