Traditional Washington STARS Online

Research has demonstrated that strong positive relationships between children and caregivers are linked to positive outcomes for children. Staff-child interactions are at the heart of child care programs.

 
Discussion Board Assignment

Assignment A

Tips and Ideas

Forum: Let's Share

How does your child care program handle allergies?

Discussion Board Assignment

Assignment B

Food Safety Scenario

Participate in the discussion board.

Forum

Discussion Board Assignment

Assignment C

Family Style Dining

Participate in the discussion board.

Forum

 

A Basic Approach to Feeding and Care

 

Enroll in STARS TrainingTraining Agenda

 

 

Chapter 1 Menu Planning

 

Proper nutrition is needed for children's health, growth, and development. Behavior and learning ability is related to nutrition. Teaching children about nutrition will be an important responsibility for you as a child care professional. Some studies suggest that young children who have learned healthful food choices may experience lifelong health benefits.  

 

 

Chapter 2 Food Service Policies

 

It is better to limit the amount of foods with high salt, high fat content, and sugar on the child care menu for all the children than to limit certain foods for specific children. Unless medically indicated, food may never be withheld from children during scheduled meal and snack times. By following the Washington State Meal Pattern found in the WACs and planning healthy meals and snacks you can offer foods that provide the optimal amount of nutrients for growth while helping to satisfy a child's appetite.

 

 

Chapter 3 Infant Feeding

 

Some infants (often those born prematurely) do not give cues that are very easy to read. If you have difficulty understanding an infant's signals, talk with the parents about ways their baby communicates with them, or consult with a public health nurse.

 

 

Chapter 4 Food Safety

 

Food safety knowledge can help you protect yourself and others. Child care centers provide food and services to a highly susceptible population have additional food safety requirements.

 

 

A Basic Approach to Feeding and Care

 

Chapter 1Chapter 2Chapter 3Chapter 4

 
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