Food For Kids in Care
How to write the action plan





Identify the political influences that will impact on the diet
that is provided in a child care centre or primary school
canteen.(ie – Australian Dietary Guidelines; Get Up and
Grow; NHSCP
Discuss how these influences would impact on the menu
choices in this setting.
Make and state a decision about a dish that you will make
that would be suitable for service in your chosen
institution.
Justify this choice in terms of how the nutritional value of
the dish complies with government guidelines, and
Identify the implementation requirements. How will you
make sure that your dish fulfils the practical requirements?
You may use illustrations if these will help


Briefly state the task and what it covers. Don’t
waste words here. Look at your task sheet.
Include the setting and the basic
requirements of the dish. (i.e. comply with
government guidelines)
Eg: The practical task will involve working with a student from a
Grade 1 class. The focus will be to develop safe working practices,
food knowledge and skills. The meal needs to be healthy.

See exemplar







What is the setting-school canteen/child care
Which guidelines do you need to consider
What do the guidelines say the food has to be
like?
What other influences – culture/allergies etc
What are the nutritional requirements of
children this age? (Nutrient reference values)
What do the key findings of the national
nutrition survey point out?
Are there other considerations?
This is a single sentence – that’s it.
Eg:
Decision: Tuna and vegetable cheesy pasta
bake.









Say why this dish is an appropriate choice.
How does it fit in with government
guidelines?
What is the nutritional value like?
How does this reflect the nutritional needs of
children in this setting?
http://www.nrv.gov.au/calculator/calculator.
htm - nutrient reference calculator
Why will it be suitable for this setting?
How will it appeal to children in this setting?
How would the food be kept safe in this
setting?



Point form is OK
Be specific about all the steps you need to
take before the practical to ensure it is
successful
How will you make sure that your dish fulfills
the practical requirements –eg. how big will
the serve be? What technology will you use?
What food safety procedures will you use?
How will you make sure you are organised
and completed on time?





Generation and maintenance of quality control recipe needs to be suitable for purpose,
appropriate serving size and presentation
suitable for chosen educational environment by
complying with government guidelines
Demonstrate safe work practices
Use appropriate techniques and relevant
technology
Organize and manage time and resources
effectively
You are encouraged to display initiative and
creativity