Kaitiaki Kids Childcare encourages a healthy eating environment. We consider that healthy food and beverage choices can enhance educational outcomes for our children, as such we are very happy to bring on board a cook who prepares nutritional meals each day.
All meals and snacks served meet the recommendations of the Ministry of Health’s Food and Nutrition guidelines and the Food & Beverage Classification System. The menu will include at least fifty percent of the recommended serves from the four main food groups each day.
The menu rotates on a four week basis and is recorded daily in the day book (a copy of the menu is available for parents). Parents will be consulted on any major decisions regarding the food served at Kaitiaki Kids Childcare.
Food allergies, intolerances and special dietary requirements will be a shared responsibility of the child’s parents and centre. Medical advice should be sought before eliminating food from a child’s diet.
All team members will be made aware of individual children’s food allergies, intolerances and special dietary requirements. A visual guide including the child’s photo and list of allergies, intolerances and special dietary requirements will be kept in the kitchen for reference. If a child is at risk of an anaphylactic reaction to food, a management plan will be in place to ensure all team members know emergency protocols.
Te Whāriki/Early Childhood Curriculum guides food and nutrition education by developing, in the context of self-help and self-care, children’s knowledge about keeping healthy.
Water is always available to children. Children are discouraged from sharing cups and bottles.
As we are a multicultural center, we celebrate events such as language weeks, birthdays and special occasions, as such parents and caregivers are encouraged to bring in food as well as ensure strict hygiene standards are adhered to.
If food is refused encouragement is offered, if food is still refused, it is offered later when they are hungry. Children are empowered by having control over their food intake, by allowing self-choice and self-service at mealtimes (when practical).
There is a blessing or karakia before every meal served.
The Centre Cook attends regular whole Centre team meetings to promote reflective and quality practices, the cook also has the opportunity to talk to the children about health eating practices before each meal.
Below is an example of a weekly menu:
porridge made with milk, toast and milo. Lunch: Fish fingers, mashed vegetables, (potatoe, kumera, mixed veges) Afternoon Tea: Oranges, and plain biscuits.
Banana Bread and milky milo Lunch: Speghetti Bolognaise with a slice of brown bread, (i.e. melted cheese on toast for the non meat children) Afternoon Tea: Banana, and plain biscuits.
Pikelets and milky milo. Lunch: Toastie sandwiches (ham and cheese).Afternoon Tea: Banana, kiwi fruit, plain biscuits.
Cereal i.e. weetbix/cornflakes and milky milo. Lunch: Macaronni cheese with a slice of brown bread and butter. Afternoon Tea: Fruit and peanut butter sandwich.
Porridge and toast and milky milo. Lunch: Sweet corn fritters with mashed vegetables. Afternoon Tea: Banana and fruit available and plain biscuits.