Managing allergies and other dietary requirements in children’s education and care
Learn how to make practical changes to your menu for children with food allergies, food intolerances and other dietary requirements such as vegetarian, halal and kosher.
These modules will help you identify common food allergens, how to make food swaps, and some practical ideas when making changes to your recipes. The tips and tricks provided will ensure your menu continues to meet the Victorian Government’s Menu planning guidelines for long day care while meeting the needs of children with allergies and other dietary requirements.
Who is this training for: cooks, chefs, educators and centre managers working in long day care services.
There are 11 modules which you can complete at your own pace, and according to your needs. By completing this course, you will build your confidence and knowledge of:
- The common food allergens and how to make appropriate food swaps.
- Where to look for allergen information on product labels.
- Cross contamination and how to minimise risk.
- The difference between coeliac disease and wheat allergy and how to practically manage coeliac disease.
- The difference between lactose intolerance and cow’s milk allergy and how to practically manage lactose intolerance.
- Other food intolerances such as FODMAPs and food chemicals.
- Other common dietary requirements, such as vegetarian, halal and kosher, and how to make appropriate food swaps.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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