In planning a balanced breakfast for the 4th graders, I would include a variety of nutritious foods from different food groups. The breakfast will consist of scrambled eggs (1 egg per student) from the protein food group, whole wheat toast (1 slice per student) from the grains food group, and a side of mixed berries (½ cup per student) from the fruits food group. I chose scrambled eggs as they are a good source of protein which helps in providing sustained energy throughout the morning. The whole wheat toast provides complex carbohydrates for energy and dietary fiber to support digestion. Lastly, the mixed berries are rich in antioxidants and vitamins which promote brain health and cognitive development.
To ensure the safety and sanitation of the food and environment, I will follow a set of steps before, during, and after food preparation. Before starting the preparation, I will thoroughly clean and sanitize all utensils, cutting boards, and work surfaces. I will also wash my hands with soap and water to prevent cross-contamination. During food preparation, I will handle raw eggs with care, making sure to crack them into a separate bowl and checking for any signs of spoilage or abnormality. I will also ensure that the eggs are cooked to the recommended temperature to kill any potential bacteria.
After food preparation, I will store the cooked eggs in a covered container and refrigerate them to maintain their freshness and prevent bacterial growth. I will clean and sanitize all used utensils and surfaces, and wipe down the kitchen area to maintain a clean environment. When serving the breakfast, I will make sure to use clean plates and utensils and handle the food with clean hands.
By taking these steps, I am confident that the food provided to the 4th graders will be safe and sanitary for them to consume, promoting their health and well-being.
In this activity, you will plan a safe and healthy meal.
We now know how important healthy nutrition is for the development of young minds. Pretend you are working in an elementary school and working with a group of 4th graders on a Health and Nutrition Unit. To kick off the unit, you are going to prepare them a nutritious breakfast they will eat when they walk into the classroom on Monday morning.
Task 1: Use the knowledge from the My Plate video and website to create a balanced breakfast. In one paragraph, describe what foods you will include in your breakfast. Don’t forget to mention the serving size you’ll give them and the food group it is from. Explain why you made the choices you did.
One aspect you may want to analyze is which foods will promote cognitive development for children going to school. Questions to consider: Which breakfast choices will keep them fueled until lunch?
Task 2: Now that you have your menu, write what steps you will take to ensure the food and environment are safe and sanitary. You will be using the school kitchen to prepare the food. What will you do before, during, and after food preparation to ensure the food is safe to eat?
Write your two paragraphs on a document and upload it to Dropbox.
Make sure to do a plagiarism check.
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