ECU's new Childcare Food Guide feeds brains as well as bellies!
More than 900,000 Australian children spend a significant portion of their early years in early childhood education and care (ECEC) services, making these settings a powerful influence on children's health and wellbeing.
Recognising the important link between nutrition, brain development and early learning, Edith Cowan University (ECU) has launched Australia's first Best Practice Guide for Food Environments - to help feed brains as well as bellies!
Supported by a $977,278 Healthway grant, the Guide provides educators and providers with practical, evidence-based strategies to create food environments that support children's development during the critical early years.
ECU Senior Lecturer and Chair of the National Nutrition Network for ECEC, Dr Ros Sambell, said the Guide responds to growing demand for nationally consistent advice to help services provide high-quality food experiences for young children.
"Almost half of Australian children aged 0 to 5 years spend between 27 and 38 hours each week in centre-based care," Dr Sambell said.
"For many children, childcare provides breakfast, morning tea, lunch and afternoon tea during a period of rapid brain growth and development.
"The foods children are offered, the conversations they have around meals, and the experiences they have with food can all contribute to social development and lifelong eating habits."
The Guide gives ECEC services practical tools and resources to create engaging food environments that help children thrive and support a consistent, evidence-based approach.
Healthway CEO Colin Smith said Healthway was committed to supporting ECU's development of the Australian-first Guide.
"The early years play an important role in shaping lifelong health and wellbeing, and positive, inclusive food experiences during this time can have lasting benefits beyond childhood," Mr Smith said.
"By creating supportive eating environments in early childhood, we can help more children get the best possible start in life."
The Guide was developed in collaboration with ECEC services, dietitians, nutrition experts, allergy and food safety specialists, inclusion and trauma-informed practitioners, peak bodies and government interest-holders to give children the best possible start.
Taking a whole-of-service approach, the Guide focuses on six key areas:
- Mealtime environments and practices
- Menu and meal quality
- Food education
- Sustainable food practices
- Staff and family engagement
- Quality, leadership and governance
Dr Sambell said the resource goes beyond children's plates, recognising that positive food environments play an important role in supporting early cognitive development, learning and sense of belonging.
The Guide is freely available to all ECEC services across Australia and can be accessed at www.ecec-best-practice-guide.com.au.
