Launch of new allergy and other dietary requirements resources and training

The Healthy Eating Advisory Service, in partnership with the National Allergy Council has officially launched the new Managing allergies and other dietary requirements in children’s education and care training and resources!

We were thrilled to host an inspiring event that brought together public health leaders, early childhood experts and industry partners, all united by a shared goal: safe, nutritious and inclusive food in early childhood services.

Speakers on the day included:

• Margaret Rozman, Co-CEO, National Nutrition Foundation
• Dr Sandra Vale, CEO, National Allergy Council
• Julie-Anne McWhinnie, State Public Health Nutritionist, Victorian Government Department of Health
• Jodie McGough, Nutrition Manager, Healthy Eating Advisory Service
• Vaishali Patel, Centre Chef, Bloom Early Learning
• Aparajitha Rajagopalan, a parent of a child with multiple food allergies

Balancing nutrition guidelines with the need to cater for food allergies and other dietary requirements can be challenging. A recent needs analysis by the Healthy Eating Advisory Service, with support from the Victorian Government, found that many cooks in early childhood settings face these difficulties and welcome support to make menu planning simpler and more inclusive for all children.

In response, the Healthy Eating Advisory Service, in partnership with the National Allergy Council, has developed a comprehensive suite of free online micro modules and downloadable resources for early childhood service cooks, educators and management.

The new toolkit includes 11 self-paced e-learning modules and 13 practical how-to guides available in 6 languages, to support safe, inclusive and nutritious food provision in early childhood settings.

The resources and online training cover a wide range of topics, including:

• The common food allergens and how to make appropriate food swaps.  
• How to find allergen information on product labels.
• Cross contamination and how to minimise risk.   
• The difference between coeliac disease and wheat allergy and how to manage them.
• The difference between lactose intolerance and cow’s milk allergy and how to manage them.
• Other food intolerances such as fructose intolerance. 
• Other common dietary requirements, such as vegetarian, halal and kosher, and how to make appropriate food swaps. 

Access the free training modules and downloadable resources now to build confidence, improve safety, and support nutritious menus in your early childhood service.

View the training          View the resources