Assignment 1: Supporting Nutrition for Young Children BY: CHARMAINE & CHIDIMMA Children’s Age The age of the children for this experiment is 3 years old. Tuna Salad Recipe Ingredients -4 tablespoon of tuna -2 tablespoon mayonnaise -1 teaspoon salt -1 teaspoon lemon juice -1 teaspoon black pepper -1 teaspoon olive oil Process In a large mixing bowl, mix all ingredients except the bread together with a spoon. Serve tuna alongside whole grain bread. Fruit Salad Recipe Fruit Salad Recipe Process -I peach Peel the banana and cut into pieces with a plastic knife. -1 whole banana Slice the apple into small pieces. -I apple Cut up the peach into small squares. Place all fruits into a medium bowl and mix with a spoon. Place in the fridge until ready to consume. Boiled Egg Ingredients -1 egg -2 cups water -half a teaspoon salt Process In a medium size pot, pour 2 cups of cold water. Take the egg and place it in the pot and allow to boil for 10 minutes covered with a lid. After 10 minutes, turn off the stove and let the water cool down for 15 minutes before peeling the egg. How the cooking experience is age and developmentally appropriate The cooking experience is age and developmentally for a 3-year-old child because they are at stage they have the ability to comprehend instructions and follow as instructed. They also have developed fine motor skills to be able to cut the food Health practices to be considered when preparing the snack The health practices that should be considered when preparing a snack for children are the following: ensure the snack is low in sugar, salt, and low fat. Another health practise to consider is that the foods are compliant to the Canadian Food Guidelines and all nutrients are part of the meal. Safety practices should be considered when preparing the snack Some safety practices to be considered when preparing a snack include hands are properly washed. It is important to keep raw food away from cooked food to avoid cross-contamination. Another aspect includes preparation of the foods to avoid any hazards of choking. Cooking the food thoroughly is essential and ensuring it is kept at the appropriate room temperature. When children are involved in helping, I will use butter knives and make sure there are no sharp utensils laying around. Nutritional requirements being met through this snack For the tuna salad, the tuna is a protein which is required on the Canada food guide chart. The second snack are fruits which is met under fruits and vegetable under the food guide. And lastly, the whole grain bread is under carbohydrates. Plan for the preparation of the snack and risks that may be presented for cooking with children. The plan for the preparation of the tuna salad with the children is to ensure I have a printed the recipe and picture of all the various food items we are using so it is easy to understand for a 3-year-old. Secondly, I would include them in the process of gathering all the required ingredients and measurements. Lastly, I would allow them to take the lead in mixing the items together as I closely supervise. For the fruit salad preparation, I would get them to assist in washing the fruits and show them how to cut them up. I would then allow them to take the lead in cutting up the fruits, but I will be closely supervising them since they would be using a butter knife. I would also use this opportunity to teach them about textures, smell, and taste. Some risks that I anticipate working with children is that they made get distracted easily, since their attention span is low. I also anticipate they might want to take charge, do their own thing and not follow the recipe. So, with this in mind, I have planned to allow them to take the lead, so they feel it is their own project and I am just a helper. This might help in keeping their attention focused longer. How this plan might be used for future experiences with children This plan might be used for future experiences with children because my strategy is to allow the child to take the lead and also engage in play during this process. When children feel they are in control, they are more prone to give it their undivided attention. For the ingredients, I will also print them out and have them as a visual for the children. Because of the various ages and developmental stages, they may not know how to read a recipe, but they might be able to identify the food when seeing it in a picture format. REFERENCE Quick and easy tuna salad sandwich for kids of all ages recipe - Food.com. (2007, March 14). https://www.food.com/recipe/quick-and-easy-tuna-salad-sandwich-for-kids-of-all-ages216839
