Hi, I would really appreciate some advice in regards to my assignment question:
'List the DOCS’s regulations and NCAC principles, which relate to food preparation and provision'. I then need to give examples of these in the menu plan I have done.
When I look up the DOC's website & NCAC principles, i find alot of principles and information ie: Principle 6.1: Staff promote healthy eating habits, however, as I can't provide an example of this on my menu plan, I don't think this is the answer.
I have found a Nutrition Checklist for Long Day care, is this the information required ie need to provide Beef/Lamb 4 times in a fortnight.
Many thanks, I have been sitting on this assignment for over 1 month now and am sure I am just over complicating it.
'List the DOCS’s regulations and NCAC principles, which relate to food preparation and provision'. I then need to give examples of these in the menu plan I have done.
When I look up the DOC's website & NCAC principles, i find alot of principles and information ie: Principle 6.1: Staff promote healthy eating habits, however, as I can't provide an example of this on my menu plan, I don't think this is the answer.
I have found a Nutrition Checklist for Long Day care, is this the information required ie need to provide Beef/Lamb 4 times in a fortnight.
Many thanks, I have been sitting on this assignment for over 1 month now and am sure I am just over complicating it.