KidNeutron11205
1. Services are required to maintain a clean and hygienic space. As…
1. Services are required to maintain a clean and hygienic space. As an educator, you’ll need to make sure equipment and furnishings are cleaned regularly to reduce the likelihood of children, families and educators becoming unwell from bacteria, viruses and other disease sources.
HINT: Refer to your text book, K.Kearns., (2020, 5th Ed), The Big Picture, pages 216-217.
Enter in the boxes below with either daily or weekly.
Bathrooms:
Wash tap handles, toilet seats,
Change mats/tables, toilet handles and door knobs
Check the bathroom during the day and clean if visibly dirty
Toys and objects put in the mouth
Surfaces that children have frequent contact with:
e.g. bench tops, taps, cots and tables,
strollers, high chairs utensils and
crockery, arts and craft supplies
Beds, cushions, stretchers, linen and mattress covers (if children do not use the same mattress cover every day)
Floors:
Low shelves :
Other surfaces not often touched by children (storage areas):
2. For cleaning to be effective, it is advisable to use warm water when cleaning because this makes it easier to remove dirt from a surface. However, cold water and a little extra scrubbing can also be used to effectively clean a surface. Correctly order the steps (from first to last) below to show your understanding of basic steps for effective routine cleaning.
HINT: Refer to your text book, K.Kearns., (2020, 5th Ed), The Big Picture, page 216.
Drag the items below to place them in the correct order
1 Use detergent and warm water. Follow the manufacturer’s instructions on how much detergent to use.
2 Vigorously rub the surface to physically remove germs.
3 Rinse the surface with clean water.
4 Dry the surface.
3. Hand-washing is a frontline defence against infection.
Using the recommendations made by the National Health and Medical Research Council (NHMRC) on when to wash hands for educators, enter in the boxes below when hands should be washed, either before or after.
HINT: Refer to your text book, K.Kearns., (2020, 5th Ed), The Big Picture, page 215.
a) Arriving at and departing from the service to reduce the introduction of germs into a centre
b) Cleaning nappy change area
c) Eating or handling food
d) Dealing with body fluids (blood, vomit, secretions, saliva)
e) Cleaning or handling garbage
f) Going home
g) Handling animals
h) Nappy change, toileting, helping children to toilet
i) Administering medications
j) Coming from outdoor play
k) Removing disposable gloves
l) Applying sunscreens or other lotions
4. Educators are guided by parents to manage children’s special dietary requirements. Being able to know the difference between a ‘health need’ versus a ‘religious, cultural or family belief need’, will help you to support families and children in their food requirements appropriately. Health needs, if breached, could lead to a medical emergency.
Fill in the boxes below to identify which is a ‘health need’ and which is based on ‘culture, religion, or a family belief’.
HINT: Refer to your text book, K.Kearns., (2020, 5th Ed), The Big Picture, pages 317-318.
a) Coeliac disease
b) Lactose intolerance
c) Vegetarian options
d) Halal meats
e) Ethnic dishes
f) Nut free
5. What would happen if a child, with a severe food allergy to peanuts, accidentally ate a peanut-filled cookie and an educator was unaware of their having eaten it?
HINT: Refer to the Childcare and Healthy Eating site for guidance
Select one of the following
a) Nothing, too much fuss is made over allergies
b) The child may show signs of feeling slightly unwell but will be okay in a few hours
c) The situation is life-threatening, and the child could die without immediate medical assistance.
6. Obesity in children is an ever-growing health concern, as it may impact development and lead to chronic illness.
Which of the following may contribute to children becoming obese?
HINT: Refer to your text book, K.Kearns., (2020, 5th Ed), The Big Picture, pages 315.
Benchmark Criteria
Demonstrate knowledge evidence of how to interpret food labels and identify nutrition content and ingredients of concern that may contribute to poor nutrition.
Question 16b, 16c and 16d
Resources
Refer to ‘Eat for Health Educator Guide’ pages 48-49.
Select one of the following
a) Genetics
b) Over-consumption of convenience foods that are high in sugar, fat and salt
c) Lack of physical activity
d) Advertising of fast food and convenience foods
d) Advertising of fast food and convenience foods
f) Low-socioeconomic background
g) All of the above.
7. Many times, sugar and fat are listed using other names. Enter the correct category term, sugar or fat, into the relevant boxes below for each of the following ingredients.
Benchmark Criteria
Demonstrate knowledge evidence of how to interpret food labels and identify nutrition content and ingredients of concern that may contribute to poor nutrition.
Question 16b, 16c and 16d
Resources
Refer to ‘Eat for Health Educator Guide’ pages 48-49.
Fructose
Oil
Fruit juice concentrate
Vegetable animal fat
Coconut oil
Sucrose
Palm oil
Syrup
Shortening
Lard
Molasses
Maltodextrin
Milk solid
