graded project menu project41).pdf · 2018. 2. 1. · graded project. 1. graded project. 1. menu...

Graded Project

Menu Project

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OVERVIEW 1

INSTRUCTIONS 1

SUMMARY 7

SUBMITTING YOUR PROJECT 18

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Menu Project

OVERVIEWEarly childhood educators are often responsible for planning, preparing, cooking, and serving food to young children during everyday meals and snacks, in addition to lessons, activities, and special occasions that include special food and beverages. As a professional early childhood educator, you’ll need to know how to follow important guidelines regarding sanitation, storage, preparation, handling, and presentation of food for infants, toddlers, and preschoolers.

INSTRUCTIONSThis graded assignment requires you to imagine yourself in the position of director of a center-based child care facility; as director, you’re hiring and training a new staff member to work independently in the center’s kitchen area. In the first part of your Menu Project, you’ll research, summarize, and share important guidelines about food safety, including sanitation requirements, food storage, preparation, proper food handling, and presentations that make food appealing for children. In the second part of your assignment, you’ll create a one-week menu, including snacks, for a selected age group following the food guide now known as “Choose My Plate.” We’ve included images of the traditional food pyramid and the new “Choose My Plate” plan for you to use as a reference, but you may wish to refer to the ChooseMyPlate.gov website for more detailed information.

Part 1: Essay: Orientation LetterFood safety sanitation requirements, storage, preparation, proper food handling, and presentation are the first steps in ensuring proper diet and nutrition for a child’s health and welfare. As the imagined administrator of your child care center, you believe the new employee you’ve hired to work unsupervised in your center’s

https://www.choosemyplate.gov/

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kitchen is experienced, knowledgeable, and already understands most guidelines regarding these five topics. However, on the new employee’s first morning of work at your center, you’re alarmed to discover the new employee doesn’t correctly understand best practices, rules, regulations, and guidelines well enough to work alone and unsupervised in the center’s kitchen area for an entire day. You decide to write an Orientation Letter to your new employee, and, in it, you will summarize at least twenty (20) of the most important rules, regulations, and guidelines you expect them to meticulously follow as they work in the kitchen.

Because you are not sharing your own personal knowledge, experience, or common sense guidelines within your letter to your employee, the letter won’t summarize what you already know about these five topics. Instead, (and as this examina-tion is considered to be a research assignment), you must use available sources, both in-print and online, to research the most professional and proper policies and protocols. Be sure the books, journal articles, and websites you’re reading and retrieving information from are credible, reputable, professional, and offer up-to-date information.

As with all ECE exams, begin with your Title Page formatted in APA style. (Refer to the assignment’s video for a sample image of the Title Page in APA format.) Format your paper using a stan-dard font such as Times New Roman or Arial, 12-point type. Set the margins at a standard 1 inch on all sides. Set your line spac-ing for double-spacing. Because you’ve already provided your information (your first and last name, your student ID number, the examination name and number, the course name and num-ber and the date of submission) on your Title Page, no running header is necessary. The standard style format for citations, if required, is American Psychological Association (APA).

For assistance with proper APA in-text citations and references, please see the Research and Writing page in the Penn Foster Virtual Library: http://pflibrary.pennfoster.edu/c.php?g=633288

Your completed work in Part One will be written in essay format consisting of seven (7) fully developed paragraphs.

From your research, select at least twenty (20) guidelines and write about these in your Orientation Letter. In this letter, be sure to appropriately cite the source of each guideline,

http://pflibrary.pennfoster.edu/c.php?g=633288http://

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use APA-formatted in-text citations to indicate the original source of each guideline, and include a References Page in APA format at the conclusion of your assignment. Review the assignment’s video and attend the ECE130 Open Office Hour to learn examples of guidelines to be included in each para-graph. Each paragraph will likely be at least five – seven fully developed sentences.

In structuring your Orientation Letter, you’ll wish to begin with a salutation (“Dear New Employee,”) followed by an introduc-tory paragraph that previews for the reader (in this instance, your new employee) what they’ll be reading and learning about. In your introductory paragraph, you’ll want to motivate your reader to understand the important of food safety and to apply the outlined practices in their work. Your introductory para-graph is the best place to include your thesis statement (the most important statement, summary, point or argument to be made in your assignment). Your introductory paragraph will likely be comprised of at least five – seven fully developed sen-tences.

In your second paragraph, summarize four or more guidelines you feel are most important regarding the topic of sanitation. Include APA-formatted in-text citations to credit the original source of each guideline. Review the assignment’s video and attend the ECE130 Open Office Hour to learn examples of guidelines to be included. This paragraph will likely be at least five – seven fully developed sentences.

Your third paragraph will summarize four or more of the most important guidelines related to the topic of food storage. Include APA-formatted in-text citations to credit the original source of each guideline. The assignment’s video and the ECE130 Open Office Hour offer examples of food storage guidelines to be included. This paragraph will be five – seven fully developed sentences.

Follow this with a new paragraph of at least five – seven fully developed sentences that summarize four or more of the most important guidelines related to the topic of food preparation. Include APA-formatted in-text citations to credit the original source of each guideline. Review the assignment’s video and attend the ECE130 Open Office Hour to learn examples of guidelines to be included.

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In your fifth paragraph, summarize four or more guidelines you believe to be most important regarding the topic of food handling. Include APA-formatted in-text citations to credit the original source of each guideline. Review the assignment’s video and attend the ECE130 Open Office Hour to learn examples of guidelines to be included. This paragraph will be at least five – seven fully developed sentences.

Then, summarize four or more of the most important guidelines related to the topic of food presentation. Include APA-formatted in-text citations to credit the original source of each guideline. Review the assignment’s video and attend the ECE130 Open Office Hour to learn examples of guidelines to be included. This sixth paragraph will include at least five – seven fully developed sentences.

Finally, share your conclusion in your final paragraph. Remind the reader of your supported thesis statement, sum-marize what they have learned in reading your Orientation Letter, and reiterate what they’ll be able to do differently (and better) as a result. Include any final thoughts you believe your new employee should be left with in order to satisfacto-rily perform their work, then close your letter appropriately.

Note: there is no specified word count for your Essay: Orientation Letter of your Menu Project. Your instructor will consider the quality of your summarized guidelines rather than count the quantity of your words. Be sure to use fully developed sentences and paragraphs, and follow APA format-ting in your in-text citations and references. Essays that are received without appropriate and comprehensive in-text cita-tions and a separate References Page in APA format may be determined to be plagiarized.

Part 2: Creating a MenuFor this part of your project, you’ll select one of the two age groups offered, and then plan one week’s menu that includes three meals a day plus three snacks each day. See Figures 1 and 2, which illustrate the older food guide pyr-amid and the simpler Choose My Plate food guide, which shows the proportions of a child’s plate to be filled with each food group.

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On your submission, be sure to clearly identify which one age group you’ve selected. The age groups for this project are

• Toddlers 1–2 years old

or

• Preschoolers 3–5 years old

FIGURE 1—The USDA food pyramid shows the proportion of foods from each food group to be eaten daily. From left, the sections represent grains, vegetables, fruits, oils, dairy, and protein.

Fruits

Vegetables

Grains

Protein

Dairy

FIGURE 2—Choose My Plate simplifies choosing the right proportions of foods by showing that half of the daily diet should comprise vegetables and fruit and the other half grains and protein, with the emphasis on vegetables and grains. The circle represents milk or other dairy products.

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After carefully reviewing the nutritional information, you’ll use the menu template provided to create a five-day menu for your chosen age group. Take into account the nutritional needs (calories, recommended dietary intake, and food sources for vitamins, minerals, and nutrients) for the age group you’re working with. We’ve included a sample menu with one day’s menu completed to show you how it should look.

In reviewing your completed menu, your instructor will be considering the variety you’ve offered in your meal planning, so be sure to offer different meals and snacks on each of the five days. Your instructor will also be evaluating the accuracy of the age-appropriate and measurable serving sizes listed on your menu. If you need help determining a specific serving size for a food or beverage item included in your menu, refer to the information shared within this study guide.

Note: in planning your theoretical menu, it isn’t necessary to consider or include a calorie count, nor must you plan accom-modations for food allergies, religious restrictions, or other dietary considerations.

Preparing Your ProjectWhen you’ve completed your Essay: Orientation Letter and planned your menu for all five days in the age group you’ve chosen, you’ll transfer your menu information onto the menu template. To do so, go to your student portal and locate the Word file titled “Menu Project Template.” Copy and paste the menu template into the same document as your Part 1 essay. Title the menu “Part 2: Creating a Menu.” Using the sample menu as a guide, complete your menu and save your file.

When you’ve completed both the essay and the menu, check them carefully for errors. Run the spell check and grammar check, and pay attention to the red and green lines that mark possible errors. However, you must also proofread for errors that the computer doesn’t pick up, such as mistakes in gram-mar and missing or misused words or punctuation.

Note: If you can’t copy the menu template from the Word file, you may create your own menu template in the exact image of the one provided on your portal, or you may photocopy the template on page 46 and mail your project to the school. Make sure your menu is typed, neat and legible.

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SUMMARY

Food GroupsTo make knowledgeable selections, you need to know what’s included in each food group. Here are the basic components of each food group, although you may find additional options during your research.

Proteins

Protein builds up, maintains, and replaces the tissues in your body. Some protein foods are highly allergenic; find out if children in your group have allergies.

Note: Take special care with children who are allergic to eggs, nuts, or other foods.

The following protein foods may be used as part of a healthful menu:

• Beef

• Poultry

• Fish

• Eggs

• Nuts and seeds

• Beans and peas (black beans, split peas)

• Lentils

• Tofu

• Veggie burgers

Grains

Whole-grain products such as whole-wheat bread, oatmeal, and brown rice are recommended because they have more fiber and help provide feelings of fullness.

Note: Avoid sugary cereals.

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Choose from the following grain-based foods as part of a healthful menu plan:

• Bread

• Cereal

• Rice

• Tortillas

• Pasta

DairyUsing the Choose My Plate guidelines, the dairy circle could be fulfilled with up to a cup of milk at each serving (depending on age), but you also can use yogurt or cheese for dairy servings. Choose low-fat or nonfat dairy most of the time for children over two years of age.

Note: The American Academy of Pediatrics recommends whole milk for children 1–2 years of age.

The following dairy-based foods may be part of a healthful menu plan:

• Milk

• Yogurt

• Cheese

• Fortified soy milk

FruitsFruit servings may be fresh, frozen, or dried, but fresh is always the best choice. Try to avoid using canned fruits packed in syrup, as they contain too much sugar. If you must use canned fruit, choose the kind that’s packed in juice with-out added sugar.

Note: Many children have allergies to strawberries and bananas, as well as other, more exotic fruits.

VegetablesOnce again, fresh is best! Frozen is a good second choice, but canned vegetables are often loaded with salt. Look for low-salt or salt-free varieties if you must buy canned vegetables.

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Note: Vegetables are a great source of vitamins, so children should be encouraged to try as many as possible.

CaloriesAre calories bad for you? No. Your body needs calories for energy. But eating too many calories—or the wrong kind of calories—and not burning enough of them through activity can lead to unhealthy weight gain. In addition, a steady diet of the wrong kinds of foods begins a lifelong destructive pattern that leads to obesity and poor health.

Most foods and drinks contain calories. Some foods, such as lettuce, contain few calories (1 cup of shredded lettuce has less than 10 calories). Other foods, like peanuts, contain a lot of calories (1⁄2 cup of peanuts has 427 calories). Children need a healthful balance of calories and nutrition.

Kids’ FavoritesMany adults watch their calories if they’re trying to lose weight, but most active kids don’t need to do this; however, all kids can benefit from eating a healthy, balanced diet that includes the right number of calories—not too many and not too few. Unfortunately, the kinds of foods kids love to eat may be so high in calories, fat, and sodium that the bad outweighs the good. For example, macaroni and cheese, grilled cheese sandwiches, and chicken tenders with fries have long been favorites of children and staple foods in daycares and homes alike. But here are some startling numbers that should have you rethinking those menus:

• The average serving of macaroni and cheese has 800 calories and contains 810 milligrams of sodium and 48 grams of fat.

• A grilled cheese sandwich with fries contains 1,020 calories and averages 2,170 milligrams of sodium and 54 grams of fat.

• Chicken fingers with fries contain 1,030 calories, 2,170 milligrams of sodium, and 54 grams of fat.

For preschoolers, one of these meals contains almost a full day’s calories, more than a full day’s worth of fat, and up to twice the adequate intake level of sodium. Whole-grain pasta

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with tomato sauce, low-fat cheese on toasted (not grilled) whole-wheat bread, and baked chicken with oven fries are good substitutes for the high-calorie foods listed.

Caloric Needs of ChildrenOn the average, preschool children ages 1–3 need 900–1,000 calories a day. Children ages 4–8 need up to 1,400 calories. Height, growth rates, and activity levels will affect individual requirements. To ensure proper caloric intake and to maintain proper nutrition, a child should eat the following every day:

• Five servings of fruits and vegetables

• At least one food rich in vitamin C

• At least one food rich in vitamin A

• At least one food that’s high in fiber

• Two servings of protein, such as meat, fish, or eggs, or alternative protein, such as beans, tofu, or nuts

Vitamins and FiberThere are 13 recognized vitamins, which must be obtained in food, since, with a few exceptions, they can’t be synthesized by the human body. Most vitamins are involved in growth and metabolism functions, so they’re vital to the health of young children. Fiber, while not a nutrient, assists in digestion by absorbing water and providing bulk.

Vitamin CSources of vitamin C include the following:

• Oranges

• Tomatoes

• Strawberries

• Grapefruit

• Cabbage

• Cauliflower

• Greens (spinach, kale)

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• Broccoli

• Sweet peppers

• Tangerines

Vitamin A

Sources of vitamin A include the following:

• Cantaloupe

• Pumpkin

• Carrots

• Sweet potatoes

• Spinach

• Apricots

• Broccoli

• Winter squash

• Watermelon

Fiber

Sources of fiber include the following:

• Cereals

• Bananas

• Raisins

• Oatmeal

• Macaroni

• Crackers

• Apples (with skin)

• Whole-wheat bread

• Baked potatoes (with skin)

• Pinto beans

• Green beans

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Serving SizesStandard serving sizes are suggested based on the typical child’s needs. Refer to this section when planning your menu.

Suggested Serving Sizes for Children Ages 1–2

• Milk/juice = 1⁄2 cup

• Vegetable or fruit = 1⁄2 cup

• Meat or protein alternative = 1⁄2 ounce for a snack and 1 ounce for lunch and dinner

• Bread = 1⁄2 slice


• Milk/juice = 3⁄4 cup


• Meat or protein alternative = 1⁄2 ounce for a snack and 11⁄2

ounce for lunch and dinner

• Bread = 1⁄2 slice


• Milk/juice = 1 cup


• Meat or protein alternative = 1 ounce for a snack and 2 ounces for lunch and dinner

• Bread = 1 slice

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BREAD/BREAD ALTERNATE REQUIREMENTS FOR CACFPServing Size for 1–5 year old children = 1⁄2 serving Serving Size for 6–12 year old children = 1 serving

GROUP A MINIMUM SERVING SIZE FOR GROUP A

Bread-type coatingBreadsticks (hard)Chow mein noodlesCrackers (saltines and snack crackers)CroutonsPretzels (hard)Stuffing (dry)Note: Weights apply to bread in stuffing

1⁄2 serving = 10 grams or 0.4 ounces 1 serving = 20 grams or 0.7 ounces

GROUP B MINIMUM SERVING SIZE FOR GROUP B

BagelsBatter-type coatingBiscuitsBreads (white, wheat, whole wheat, French, Italian)Buns (hamburger or hot dog)Crackers (graham crackers—all shapes, animal crackers)Egg roll skinsEnglish muffinsPita bread (white, wheat, whole wheat)Pizza crustPretzels (soft)Rolls (white, wheat, whole wheat, potato)Tortillas (wheat or corn)Tortilla chips (wheat or corn)Taco shells


GROUP C MINIMUM SERVING SIZE FOR GROUP C

Cookies (plain)CornbreadCorn muffinsCroissantsPancakesPie crust (dessert pies, fruit turnovers, and meat/meat alternate pies)Waffles


GROUP D MINIMUM SERVING SIZE FOR GROUP D

Donuts (cake and yeast-raised, unfrosted)Granola bars (plain)Muffins (all except corn)Sweet roll (unfrosted)Toaster pastry (unfrosted)


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BREAD/BREAD ALTERNATE REQUIREMENTS FOR CACFPServing Size for 1–5 year old children = 1⁄2 serving Serving Size for 6–12 year old children = 1 serving

GROUP E MINIMUM SERVING SIZE FOR GROUP E

Cookies (with nuts, raisins, chocolate pieces, and/or fruit purees)Donuts (cake and yeast-raised, frosted or glazed)French toastGrain fruit barsGranola bars (with nuts, raisins, chocolate pieces and/or fruit)Sweet rolls (frosted)Toaster pastry (frosted)


GROUP F MINIMUM SERVING SIZE FOR GROUP F

Cake (plain, unfrosted)Coffee cake

1⁄2 serving = 38 grams or 1⁄3 ounce 1 serving = 75 grams or 2.7 ounces

GROUP G MINIMUM SERVING SIZE FOR GROUP G

Brownies (plain)Cake (all varieties, frosted)


GROUP H MINIMUM SERVING SIZE FOR GROUP H

BarleyBreakfast cereals (cooked—whole grain, enriched, or fortified) Bulgur or cracked wheatMacaroni (all shapes)Noodles (all varieties)Pasta (all shapes)Ravioli (noodle only)Rice (enriched white or brown)

1 serving = 1⁄2 cup cooked or 25 grams dry

GROUP I MINIMUM SERVING SIZE FOR GROUP I

Ready-to-eat breakfast cereal (cold, dry— whole grain, enriched, or fortified)

1 serving = 3⁄4 cup or 1.0 ounce, whichever is less

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Sample MenuFor this sample menu, we chose ages 6–12 and filled in only one day of the week. You’ll be required to not only choose a different age group, but also fill in each day, Monday through Friday, to complete your project.

Form Menu for Age Group 6–12

Monday Tuesday Wednesday Thursday Friday

Breakfast

• Milk

• Bread

• Fruit/Vegetable

1 cup 2% milk3⁄4 cup oat cereal3⁄4 cup sliced fruit

Snack

• Bread

• Fruit/Vegetable or Milk

2.2 ounces granola3⁄4 cup apple juice

Lunch

• Milk

• Bread

• Fruit/Vegetable

• Fruit/Vegetable

• Protein

1 cup 2% milk1⁄2 cup pasta3⁄4 cup green salad with salad dressing3⁄4 cup fruit salad

(2) 1-ounce chicken meatballs

Afternoon Snack

• Bread


2.2 ounce oatmeal cookie3⁄4 cup raisins

(Continued)

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Form Menu for Age Group 6–12


Evening Meal

• Milk

• Bread

• Fruit/Vegetable

• Fruit/Vegetable

• Protein

1 cup 2% milk1⁄2 cup brown rice

1 cup mixed vegetables (stir fry)

2 ounces beef

Evening Snack

• Bread


1 slice banana bread

1 cup 2% milk

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Form Menu for Age Group ______


Breakfast

• Milk

• Bread

• Fruit/Vegetable

Snack

• Bread


Lunch

• Milk

• Bread

• Fruit/Vegetable

• Fruit/Vegetable

• Protein

Afternoon Snack

• Bread


Evening Meal

• Milk

• Bread

• Fruit/Vegetable

• Fruit/Vegetable

• Protein

Evening Snack

• Bread


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SUBMITTING YOUR PROJECT

Prior to Submitting Your Assignment for Grading

• Watch the brief video on your student portal for this assignment as it offers greater insight and advanced instructions on how to successfully complete this exam.

• Attend the optional ECE130 Open Office Hour offered for this course to meet with an instructor and fellow stu-dents and learn more detailed information and helpful hints about this assignment.

• Proofread your work for any spelling, punctuation, grammatical, or formatting errors.

• Review the Grading Rubric to ensure all portions of the assignment are satisfied.

• Save your assignment (including the Title Page, Essay, Menu, and References Page) as ONE continuous file in Microsoft Word or other rich-text format.

• Read this statement: I declare that the assignment here submitted is original except for source material explicitly acknowledged in APA formatted in-text citations and references.

I acknowledge that I am aware of the College’s policy and regulations on honesty in academic work, and of the disciplinary guidelines and procedures applicable to breaches of such policy and regulations, as contained in my Student Handbook.

I submit this assignment for grading as my best efforts, resulting from my careful consideration of the assignment’s instructions as explained in my study guide, in the assignment’s video on my student portal, and during the Open Office Hour. If, after considering the study guide, the video and the Open Office Hour, I was unsure of the assignment’s require-ments, I have already contacted my instructor via phone or email to seek guidance and clarification.

In submitting this work for a grade, I accept that my work will not be returned ungraded.

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Submitting Your Project OnlineEach project is individually graded and therefore could take approximately five – seven business days to grade.

Follow this procedure to submit your project online:

Make sure the following information is in the heading of each document:

• Your name

• Your email address

• Your student number

• Course name and number

• Project number (605847)

To submit your graded project, follow these steps:

1. Go to http://www.pennfoster.edu and log in to your stu dent portal.

2. On your student portal, click on Take an Exam.

3. In the box provided, enter the project number. The num-ber for this project is 605847.

4. Click on Submit.

5. On the next screen, enter your email address. (Note: This information is required for online submission.)

6. If you wish to tell your instructor anything specific regarding this project, enter it in the Comments.

7. Attach your file or files as follows:

a. Click on the first Browse box.

b. Locate the file you wish to attach.

c. Double-click on the file.

d. To attach the additional files, click on the next Browse box and repeat steps b and c. Repeat until all files are uploaded.

8. Click on Submit.

http://www.pennfoster.edu

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Submitting Your Project by MailIf you choose to print and mail in your project for evaluation, you’ll need to include the answer sheet on the next page.

Carefully prepare your files and proofread them after printing. Use the following address if you choose to mail the project:

Penn Foster Student Services Center 925 Oak Street Scranton, PA 18515-001

Be sure to keep a backup copy of any files you submit to the school!

The Penn Foster Student Service Center is under contract with Penn Foster College.

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NAME ________________________________________________________________

ADDRESS ________________________________________________________________

CITY ________________________________________________________________

pCheck if this is a new address

PHONE

STATE/PROVINCE ZIP/POSTAL CODE

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Your instructor will use the following rubric to grade your project.

PLEASE PRINT

—

STUDENT NUMBER:

Menu Project

Grading Criteria Exemplary Proficient Fair PoorNot

Evident

Essay: includes information on food safety, sanitation, require-ments, storage, preparation, proper food handling, and presentation. Sources are appropriately cited.

40 39–30 29–20 19–10 0

Grammar, punctuation, and format (10 points) 10 8 6 4 0

Menu: Age group is clearly identified. 10 8 6 4 0

Menu is complete and varied. 20 19–15 14–10 9–5 0

Serving sizes are appropriate for age group selected. 20 19–15 14–10 9–5 0

ANSWER SHEET

EXAMINATION NUMBER 60584700

Menu Project

Early Childhood Education

FOR YOUR INSTRUCTOR’S USEGRADE GRADED BY

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