Food for thought

ACECQA's National Education Leader, Rhonda Livingstone, explores the physical implications of nutritious food and why healthy eating practices are such an important component of the National Quality Framework. 

We are all familiar with the saying “an apple a day keeps the doctor away” and likely remember being told that “carrots help you see in the dark”. But what are the physical implications of the intake of nutritious food and why is their consumption so highly promoted in the National Quality Framework (NQF)? When receiving nutrients, studies have shown the body prioritises survival first, followed by growth, then brain development.

Being well-nourished can have a significant impact on children’s long term health including physical and motor development, brain development, immunity and metabolic programming. Due to the rapid pace of brain development, nutrition can affect a child’s learning capacity, analytical and social skills, and their ability to adapt to different environments and people. Research also shows that good nutrition protects the body against disease and determines the body’s metabolic programming of glucose, protein, lipids and hormones. Longitudinal studies have shown that responding early to cases of insufficient nutrition significantly improves long term health and productivity.

The National Quality Standard (NQS) acknowledges the importance of nutrition for children. For example, Standard 2.2 of the National Quality Standard aims to ensure food and drinks provided by services are nutritious and appropriate for each child.

To make informed decisions about what is nutritious and appropriate for children, services are encouraged to refer to guidelines and advice from recognised authorities such as the Department of Health and Ageing’s publication, Get up and Grow: Healthy Eating and Physical Activity for Early Childhood and the Dietary Guidelines for Children and Adolescents in Australia. Services are also encouraged to ensure that food is consistent with advice provided by families about their child’s dietary requirements, likes, dislikes and cultural or other requirements families have regarding their child’s nutrition. To meet approved learning framework outcomes, services should provide many opportunities for children to experience a range of healthy foods and to learn about food choices from educators and other children (Early Years Learning Framework, page 30; Framework for School Age Care, page 30). The Education and Care Services National Regulations require that:

• the food or beverages offered are nutritious and adequate in quantity, and are chosen having regard to the dietary requirements of each child including their growth and development needs and any specific cultural, religious or health requirements (Regulation 79) (this does not apply to food supplied for the child by child’s parents)
• if the service provides food and drinks (other than water), a weekly menu which accurately describes the food and drinks must be displayed at the service at a place accessible to parents (Regulation 80)
• the approved provider must ensure policies and procedures are in place in relation to health and safety, including nutrition, food and drinks, and dietary requirements (Regulation 168).

The NQF recognises the professionalism of the education and care sector. Providers and educators are encouraged to use their professional judgement to make informed decisions when developing policies and procedures for their service, children and families. Collaborative relationships with families play an important role and will help in promoting understanding of healthy eating for children.

Nutrition Australia - Children and the Guide to the National Quality Standard pp. 60- 63 are also useful resources for educators and parents. ACECQA spoke with a NSW service to see how they promote healthy eating practices, nutritional value and physical play. Double Bay OSHC in Sydney encourages children to adopt healthy eating practices on a daily basis. Team Leader, Karim Moulay, said by displaying posters and signs around the kitchen and service, staff and children are reminded of the nutritional value of the food they prepare and eat.

“One of our signs in particular reminds us not to add extra salt or sugar to our food,” Karim said. “And we often refer to our nutritional poster board which illustrates the high sugar content in the foods most children want to eat compared to a healthy replacement.”

“Ensuring the safety of children during food-based activities is also a focus for educators. “We teach children the safe way to pass a knife, the correct chopping boards to use for meat and vegetables, the importance of tying hair back off their face and shoulders, and to wash their hands throughout the food preparation process to stop cross-contamination.”

In addition, all food-based activities contribute to their overarching health and nutrition curriculum and learning outcomes.

“Even in our cooking classes our children are learning lifelong skills such as teamwork, cooperation, volume and quantities, cleaning, sanitising and cooking,” Karim said.