Health, Safety, and Nutrition assignment #8 / 4 Pages

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Health, Safety, and Nutrition assignment # 8 / 4 Pages XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXx

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ASSIGNMENT 08 E08 Health, Safety, and Nutrition Directions: Be sure to save an electronic copy of your answer before submitting it to Ashworth College for grading. Unless otherwise stated, answer in complete sentences, and be sure to use correct English, spelling, and grammar. Sources must be cited in APA format. Your response should be four (4) double‐spaced pages; refer to the “Format Requirementsʺ page for specific format requirements. Describe steps that can be taken to develop a healthy menu for the following groups. a) Infants b) Toddlers c) Children Be sure to mention any food safety issues needed as well as listing special menu items for diverse cultures and those children with special dietary concerns. Grading Rubric Please refer to the rubric on the next page for the grading criteria for this assignment. CATEGORY Steps to Develop a Healthy Menu for Infants (25 Points) Exemplary 25 points The student clearly describes the steps to develop a healthy menu, including special menu items and dietary concerns. Satisfactory 19 points The student somewhat clearly describes the steps to develop a healthy menu, including special menu items and dietary concerns. Steps to Develop a 25 points Healthy Menu for The student clearly describes Toddlers (25 Points) the steps to develop a healthy menu, including special menu items and dietary concerns. 19 points The student somewhat clearly describes the steps to develop a healthy menu, including special menu items and dietary concerns. Steps to Develop a 25 points Healthy Menu for The student clearly describes Children (25 Points) the steps to develop a healthy menu, including special menu items and dietary concerns. 19 points The student somewhat clearly describes the steps to develop a healthy menu, including special menu items and dietary concerns. Mechanics (10 Points) 8 points Student makes 1-2 errors in grammar or spelling that distract the reader from the content. 12 points The paper is written in proper format with only 1-2 errors. All sources used for quotes and facts are credible, and most are cited correctly. Adequate organization includes a variety of appropriate transitions. Format - APA Format, Citations, Organization, Transitions (15 Points) 10 points Student does not make any errors in grammar or spelling, especially those that distract the reader from the content. 15 points The paper is written in proper APA and organizational format. All sources used for quotes and facts are credible and cited correctly. Excellent organization, including a variety of thoughtful transitions. Unsatisfactory 13 points The student provides an unclear description of the steps to develop a healthy menu, including special menu items and dietary concerns. 13 points The student provides an unclear description of the steps to develop a healthy menu, including special menu items and dietary concerns. 13 points The student provides an unclear description of the steps to develop a healthy menu, including special menu items and dietary concerns. 5 points Student makes 3-4 errors in grammar or spelling that distract the reader from the content. 8 points The paper is written in proper format with only 3-5 errors. Most sources used for quotes and facts are credible and cited correctly. Essay is poorly organized, but may include a few effective transitions. Unacceptable 7 points The student provides an unclear description of the steps to develop a healthy menu and does not include special menu items and dietary concerns. 7 points The student provides an unclear description of the steps to develop a healthy menu and does not include special menu items and dietary concerns. 7 points The student provides an unclear description of the steps to develop a healthy menu and does not include special menu items and dietary concerns. 2 points Student makes more than 4 errors in grammar or spelling that distract the reader from the content. 5 points The paper is not written in proper format. Many sources used for quotes and facts are less than credible (suspect) and/or are not cited correctly. Essay is disorganized and does not include effective transitions.
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Explanation & Answer

Attached.

CHILDREN’S HEALTHY MENU

1

Healthy Menu for Children
Name
Institution

CHILDREN’S HEALTHY MENU

2
Infants

After six months, infants should be introduced to solid foods to enable them adequate
nutrients and energy. Basically, solid food is given in addition to breastmilk or formula to enable
the child develop essential skills such as chewing. The foods should be rich in essential nutrients
and of appropriate textures depending on their ages and developmental stage. The daily menu for
a child should be appropriate in providing enough energy and nutrients to the baby. Simple
changes to the menu each day to provide snacks and tasty meals to the baby helps to meet their
demands for nutrients.
The most essential nutrients for the infants that should be in their daily meal is iron.
According World Health Organisation strategy of infant and young child feeding (2017), ironrich foods should be among the first foods to be introduced to the child. This helps to prevent
iron deficiency in children. The iron containing foods include the cereals, eggs, pureed meat,
legumes (beans, split peas, red, green and brown lentils and chickpeas) and cooked plain tofu.
Other types of foods can also be introduced to help in determining what is best for the child.
Cow’s milk products such as cheese, full-fat yoghurt and custard can also be given (Butte Et. al,
2014). However, cow’s milk should not be given before 12 months of age. In addition, breast
milk or formula should be continued at this age of development to support the infant’s nutritional
needs. At this age, mashed vegetables are also important despite the fact that they do not provide
iron to the babies.
Varying food textures for the babies is essential for development of oral motor skills such
as chewing. This also ena...