Early Learning, Supportive Care 20, 30

(a)	Research nutritional information in Canada’s Food Guide for children up to age six.
(b)	Describe the beneficial effects of healthy eating patterns on the growth and development of children from birth to six years of age (e.g., increased ability to concentrate, fewer common childhood illnesses, improved overall health).
(c)	Compare the benefits and drawbacks of various infant nutrition (e.g. breastmilk, commercial formula).
(d)	Discuss ways to support breastfeeding mothers in early learning and child care environments (e.g., offering private feeding areas, accepting and storing frozen breastmilk).
(e)	Explore diets of various cultures or religions (e.g., Halal, Kosher).
(f)	Research various cultural practices during mealtimes (e.g., sitting on the floor, eating with one’s hands, being fed by others, not wasting food, silence during meals).
(g)	Investigate ways to help children with food preferences (e.g., offering appropriate serving sizes, involving children in the meal preparation, serving foods that reflect cultural and religious backgrounds).
(h)	Research common food allergies (e.g., nuts, dairy products).
(i)	Identify nutritious substitutions that could be used in a meal plan for children with specific dietary requirements (e.g., Celiac, lactose intolerance, vegetarian diet).
(j)	Study meal planning guides and meal planning budgets for early learning and child care environments.
(k)	Plan a one-week menu for an early learning or child care environment that take into account costs and food restrictions (e.g., allergies, cultural diets of the local community).

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