Early Childhood Standards of Quality for ... - State of Michigan

ELE: Physical Development and Health3. Use age/developmentally-appropriate eating utensils safely and correctly.4. Become aware of foods that cause allergic reactions for some childrenand/or other dietary needs or restrictions.Examples of Experiences and Strategies• Many opportunities are provided for children to try new foods andunderstand that some foods are healthier than others.• Children are helped to prepare snacks and serve themselves appropriateportions; they are encouraged to use age-appropriate manners at thetable.• Children have cooking utensils available in the dramatic play area.• Adults model good nutritional and eating habits, including sitting at thetable during meals.• Adults are aware of child food allergies or cultural requests and providesubstitute foods as needed.• The classroom has visuals of various cultures and foods; the library hasstories about food and gardening, farming and the origins of food.• Language is extended through descriptive conversations about foods,health, and nutrition.Questions for Reflection1. What procedures are employed to ensure that meals and snacks arehealthy?2. What is the tone of the lunch or snack environment; is there adequatetime for conversation and eating; do adults and children shareconversations?3. In what ways are individual nutrition needs or preferences addressed andhow are children given opportunities to prepare foods and snacks or setthe table?4. Are there adequate nutrition policies and protocols (e.g., staff trainingand monitoring, supplies and equipment) to perform necessary foodand nutrition procedures using instructions from parents and nutritionspecialists?5. To what extent do children have an opportunity to plan, plant, grow,harvest, and eat items they have grown?Early Childhood Standards of Quality for Prekindergarten 107