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8.3
1. 2.
Prepare a meal plan for a childrenÊs learning centre. Discuss appropriate menus.
Find websites that offer advice on the types of nutritious food for children. Share the advice with the class.
NAP AND REST
TOPIC 8 QUALITY CARE ENVIRONMENT 
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teachers and parents can use their creativity to prepare healthy and delicious snacks. Besides using fruits and vegetable, adding a (healthy!) dip is also a great way to get children excited. Additionally, this can be used with fruits and vegetables. The use of yoghurt, local fruits, and nuts provide an excellent energy booster to the children.
When preparing snacks, a discussion can be carried out with children to get suggestions. This provides opportunities for kids and parents to spend time together, and share ideas about what to eat, and what utensils are needed.
Last but not least, teachers must always observe portions of food as this is a vital component of healthy snacking. Younger children require less calories. For example, toddlers need 1,200 calories per day. As a child grows older, and the activity level heightens, the number of calories needed increases. At the older children stage, gender may become an important factor too, as girls may require less calories than boys.
Once in a while, treat the children with indulgence such as ice cream or a cookie, but not junk food. This not only educates the children on healthy dieting but also allows children to understand that one can have ice cream and cookies but not always.
ACTIVITY 8.2
Nap and/or rest time should be appropriately scheduled and supervised for children. There are several factors that may be considered when preparing programmes of nap and rest as follows:
(a) Ensure adequate cots for smaller children to prevent the spread of germs;
(b) Play soft music to facilitate a peaceful rest time;
(c) Ensure the right napping time to boost childrenÊs rest and produce energy for later activities;
(d) Ensure plenty of fresh air;
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