Description
Unformatted Attachment Preview
Toy Project
Your project must be submitted as a Word document (.docx, .doc) or Rich Text Format file (.rtf)*. Your project will be
individually graded by your instructor and therefore may take up to five to seven days to grade.
Be sure that each of your files contains the following information:
•
•
•
•
•
•
•
Project Name/Title of Paper
Your name
Your student ID number
Name of School
The course number and name
Project number
Date of submission
To submit your graded project, follow these steps:
•
•
•
•
Log in to your student portal.
Click on Take Exam next to the lesson you’re working on.
Find the exam number for your project at the top of the Project Upload page.
Follow the instructions provided to complete your exam.
Be sure to keep a backup copy of any files you submit to the school!
Instructions
Consider both the instructions included within this study guide and also in the developed resources for this graded project, you’ll
research the guidelines for selecting safe and developmentally appropriate toys for all children ages birth to eight years. Then,
you’ll select three specific toys you believe to be safe and developmentally appropriate for children of a selected age group, and
will explain the appropriateness of the toy as you answer a series of questions about each toy.
You’ll provide all of the requested information and answer all of the required questions in one continuous essay. Remember to
use fully developed sentences and paragraphs, following APA format.
Part 1
Research the appropriate guidelines for selecting toys for young children. This information is available on the Internet and in
many early childhood publications. Then, write an essay of at least five (5) fully developed paragraphs, summarizing and
explaining at least fifteen (15) guidelines regarding toy safety and developmental appropriateness. As you conduct your research
you’ll likely find that there are more guidelines available on choosing safe toys than on choosing developmentally appropriate
toys for young children. For this reason, it is recommended that students choose ten (10) guidelines on choosing safe toys and
five (5) guidelines on choosing developmentally appropriate toys to discuss within their essay. Keep in mind that the essay
should not simply be a re-statement of the researched information. Instead, it’s important to demonstrate your understanding of
the information and how it should be applied in selecting toys for young children. This will be written in essay format and will
not include any bulleted or numbered lists of guidelines. Each paragraph must consist of 4 to 6 fully developed sentences. Refer
to the course resources available on the Early Childhood College Programs and Courses Learning Resource Center for additional
guidance on completing this assignment: https://pflibrary.pennfoster.edu/earlychildchoodcenter/college
In your essay, you must include in-text citations in APA format to indicate where the information originated from.
Exams received without proper in-text citations and a References page in APA format will be considered plagiarized, and a grade
of 1% may be awarded. Ensure you are correctly citing all of your research in your essay.
For assistance with proper APA in-text citations and references, please review all available APA resources on the Early
Childhood Learning Resource Center: https://pflibrary.pennfoster.edu/earlychildhoodcenter/college
Part 2
Select one of the following age groups:
•
•
•
0 to 17 months
18 to 35 months
3 to 5 years
Select three toys you believe to be safe, developmentally appropriate and educational for a typical child within the age group
you’ve selected. Write an opening paragraph that identifies the age group selected for Part 2 of the assignment. In addition,
identify the three toys that were selected for this age group, ensuring that three specific toys have been selected rather than toy
categories. The opening paragraph should be 4 to 6 sentences. For each of the toys, provide responses to the following questions
using fully developed sentences and paragraphs of 4 to 6 sentences each:
•
Provide the full name of the toy, and the name of the manufacturer. Then, provide a detailed description of the toy in
your own words. Use 4 to 6 sentences to indicate, for example, the size of the toy, the materials it’s made from, its
purpose, how it’s cleaned and sanitized, how it’s played with, how it’s stored, its typical purchase price and where it can
be purchased, and other information you wish to share.
Then, answer each of these questions in its own fully-developed paragraph of 4 to 6 sentences:
1.
Why is this toy developmentally appropriate and educational for a child in this age group? What will be developed or
learned by playing with this toy? Refer to the guidelines discussed in part one of the assignment on choosing
developmentally appropriate toys, as well as the guidelines for DAP, as outlined by NAEYC
at https://www.naeyc.org/resources/topics/dap/position-statement pages 16-23.
2. Why is this toy appealing to a child in this age group?
3. Would a parent select this toy? Why or why not? As a caregiver, would you select this toy to use with a child in this
age group? Why or why not?
4. Is the toy safe for young children? Why or why not? What hazards could you anticipate with this toy? How can you
prevent the hazard from happening? Use the guidelines researched and discussed in part one of the assignment to
support your explanation.
Part 2 of the assignment will consist of sixteen (16) fully developed paragraphs in total, an introduction and five (5) paragraphs
per toy, including the toy’s description.
Writing Guidelines
1.
Type your submission, double-spaced, in a standard print font and size Calibri 11, Arial 11, and Times New Roman 12
are all recommended fonts and sizes. . Use a standard document format with one-inch margins.
2. Include a Title Page in APA format that includes your full name, the name and number of this assignment, the name
and number of this course, the name of the school, and the date of submission. Refer to the Sample APA Paper for ECE
Students on the Early Childhood Learning Resource Center.
3. Read the assignment carefully, and include all of the necessary information. Be sure to cite all of the websites and
articles you use in both part one and part two of the assignment.
4. Include in-text citations in your essay, and a References page; use APA format for both.
5. Review the important information and additional guidance in the assignment’s video and assignment template.
6. You’re encouraged to access and review the course resources available on the Early Childhood College Programs and
Courses Learning Resource Center for additional guidance on completing this
assignment: https://pflibrary.pennfoster.edu/earlychildhoodcenter/college
To learn how to cite sources in APA format, please review all available APA resources on the Early Childhood Learning
Resource Center: https://pflibrary.pennfoster.edu/earlychildhoodcenter/college
velopmentally Appropriate Toy Project
Exemplary
Proficient
Fair
Poor
100-90
89-80
79-70
69-0
udent included an essay with at least fifteen
delines for selecting safe and
40-36
velopmentally appropriate toys for young
ldren.
35-32
31-28
27-0
ading Criteria
rt 1
rt 2
udent included an introductory paragraph
t identifies the selected age group and
ee specific toys to be discussed.
10-9
9-8
8-7
7-0
udent explained why each toy is
velopmentally appropriate for the age group 10-9
d how each toy is educational
9-8
8-7
7-0
udent explained why each toy would appeal
10-9
a child in selected age group
9-8
8-7
7-0
udent explained why a parent would or
uld not select each toy and provided sound
10-9
onale of why a caregiver would or would
select each toy for the selected age group
9-8
8-7
7-0
udent provided sound rationale of why each
is safe for a child in the selected age
10-9
oup and explained potential hazards
sociated with the use of each toy
9-8
8-7
7-0
erall Formatting and Mechanics:
ammar, spelling, and format are
propriate, including components of APA
d professionalism.
9-8
8-7
7-0
10-9
Grading Criteria
Content
The student
•
•
•
•
•
Provides clear answers to the assigned questions
Addresses the questions in complete sentences, not just simple yes or no statements
Supports his or her opinion by citing specific information from the assigned websites and any other references
Stays focused on the assigned issues
Has written an essay in Part One with a minimum of five (5) paragraphs and has included a minimum of 16 paragraphs
in Part Two (an introduction and five total paragraphs per toy, including the toy’s description)
Written Communication
The student
•
•
Uses correct grammar, spelling, punctuation, and sentence structure
Makes sure the paper contains no typographical erro
Menu Project
Your project must be submitted as a Word document (.docx, .doc) or Rich Text Format file
(.rtf)*. Your project will be individually graded by your instructor and therefore may take up to
five to seven days to grade.
Be sure that each of your files contains the following information:
Project Name/Title of Paper
Your name
Your student ID number
Name of School
Course number and name
Project number
Date of submission
To submit your graded project, follow these steps:
•
•
•
•
•
•
•
Log in to your student portal.
Select Take Exam next to the lesson you’re working on.
Find the exam number for your project at the top of the Project Upload page.
Follow the instructions provided to complete your exam.
Be sure to keep a backup copy of any files you submit to the school!
•
•
•
•
Part 1: Essay: Orientation Letter
Food safety sanitation requirements, storage, preparation, proper food handling, and presentation
are the first steps in ensuring proper diet and nutrition for a child’s health and welfare.
As the imagined administrator of your child care center, you believe the new employee you’ve
hired to work unsupervised in your center’s kitchen is experienced, knowledgeable, and already
understands most guidelines regarding these five topics. However, on the new employee’s first
morning of work at your center, you’re alarmed to discover the new employee doesn’t correctly
understand best practices, rules, regulations, and guidelines well enough to work alone and
unsupervised in the center’s kitchen area for an entire day. You decide to write an Orientation
Letter to your new employee, and, in it, you will summarize at least twenty (20) of the most
important rules, regulations, and guidelines you expect them to meticulously follow as they work
in the kitchen.
Because you are not sharing your own personal knowledge, experience, or common sense
guidelines within your letter to your employee, the letter won’t summarize what you already
know about these five topics. Instead, (and as this examination is considered to be a research
assignment), you must use available sources, in print and/or online, to research the most
professional and proper policies and protocols. Be sure the books, journal articles, and websites
you’re reading and retrieving information from are credible, reputable, professional, and offer
up-to-date information.
As with all ECE exams, begin with your Title Page formatted in APA style. Refer to the Sample
APA Paper for ECE Students on the Early Childhood Learning Resource
Center: https://pflibrary.pennfoster.edu/earlychildhoodcentercollege. Format your paper using a
standard font and size. Calibri 11, Arial 11, and Times New Roman 12 are all recommended and
acceptable fonts and sizes. Set the margins at a standard 1 inch on all sides and your line spacing
for double-spacing. Because you’ve already provided your information (your first and last name,
your student ID number, the examination name and number, the course name and number and
the date of submission) on your Title Page, no running header is necessary. The standard style
format for citations, if required, is American Psychological Association (APA).
For assistance with proper APA in-text citations and references, please review all available APA
resources on the Early Childhood Learning Resource
Center: https://pflibrary.pennfoster.edu/earlychildhoodcentercollege
Your completed work in Part One will be written in essay format consisting of seven (7) fully
developed paragraphs.
From your research, select at least twenty (20) guidelines and write about these in your
Orientation Letter. In this letter, be sure to appropriately cite the source of each guideline, use
APA-formatted in-text citations to indicate the original source of each guideline, and include a
References Page in APA format at the conclusion of your assignment. You’re encouraged to
access and review the course resources available on the Early Childhood College Programs and
Courses Learning Resource Center for additional guidance on completing this
assignment: https://pflibrary.pennfoster.edu/earlychildhoodcentercollege. Each paragraph will
likely be at least five to seven fully developed sentences.
In structuring your Orientation Letter, you’ll wish to begin with a salutation (“Dear New
Employee,”) followed by an introductory paragraph that previews for the reader (in this instance,
your new employee) what they’ll be reading and learning about. In your introductory paragraph,
you’ll want to motivate your reader to understand the importance of food safety and to apply the
outlined practices in their work. Your introductory paragraph is the best place to include your
thesis statement (the most important statement, summary, point or argument to be made in your
assignment). Your introductory paragraph will be comprised of at least four to six fully
developed sentences.
In your second paragraph, summarize four or more guidelines you feel are most important
regarding the topic of sanitation. Ensure this paragraph focuses on guidelines and practices
geared toward keeping people and surfaces within the kitchen area clean and safe for food
preparation. Include APA-formatted in-text citations to credit the original source of each
guideline. This paragraph will consist of four to six fully developed sentences.
Your third paragraph will summarize four or more of the most important guidelines related to the
topic of food storage. Include APA-formatted in-text citations to credit the original source of
each guideline. This paragraph will consist of four to six fully developed sentences
Follow this with a new paragraph of at least four to six fully developed sentences that summarize
four or more of the most important guidelines related to the topic of food preparation. Include
APA-formatted in-text citations to credit the original source of each guideline.
In your fifth paragraph, summarize four or more guidelines you believe to be most important
regarding the topic of food handling. Include APA-formatted in-text citations to credit the
original source of each guideline. This paragraph will consist of four to six fully developed
sentences.
Then, summarize four or more of the most important guidelines related to the topic of food
presentation. Include APA-formatted in-text citations to credit the original source of each
guideline. This sixth paragraph will also consist of four to six fully developed sentences.
Finally, share your conclusion in your final paragraph. Remind the reader of your supported
thesis statement, summarize what they have learned in reading your Orientation Letter, and
reiterate what they’ll be able to do differently (and better) as a result. Include any final thoughts
you believe your new employee should be left with in order to satisfactorily perform their work,
then close your letter appropriately in four to six fully developed sentences.
Note there is no specified word count for your Essay: Orientation Letter of your Menu Project.
Your instructor will consider the quality of your summarized guidelines rather than count the
number of your words. Be sure to use fully developed sentences and paragraphs, and follow
APA formatting in your in-text citations and references. Essays that are received without
appropriate and comprehensive in-text citations and a separate References Page in APA format
may be determined to be plagiarized.
Part 2: Creating a Menu
For this part of your project, you’ll select an age group for which you’ll plan a week’s menu that
includes three meals a day, plus snacks. See Figures 1 and 2, which illustrate the older food
guide pyramid and the simpler Choose My Plate food guide, which shows the proportions of a
child’s plate to be filled with each food group.
FIGURE 1—The USDA food pyramid shows the proportion of foods from each food
group to be eaten daily. From left, the sections represent grains, vegetables, fruits, dairy, and
protein.
FIGURE 2—Choose My Plate simplifies choosing the right proportions of foods by
showing that half of the daily diet should comprise vegetables and fruit and the other half grains
and protein, with the emphasis on vegetables and grains. The circle represents milk or other
dairy products.
On your submission, be sure to clearly identify the age group you’ve selected. The age groups for
this project are
Children 1–2 years old
Children 3–5 years old
After carefully reviewing the nutritional information, you’ll use the menu template provided to
create a five-day menu for your chosen age group. The menu will include breakfast, morning
snack, lunch, afternoon snack, evening meal, and evening snack, as outlined in the template.
Take into account the nutritional needs (calories, recommended dietary intake, and food sources
for vitamins, minerals, and nutrients) for the age group you’re working with. We’ve included a
sample menu with one day’s menu completed to show you how it should look.
•
•
In reviewing your completed menu, your instructor will be considering the variety you’ve
offered in your meal planning, so be sure to offer different meals and snacks on each of the five
days. Your instructor will also be evaluating the accuracy of the age-appropriate and measurable
serving sizes listed on your menu. If you need help determining a specific serving size for a food
or beverage item included in your menu, refer to the information shared within this study guide.
Note: in planning your theoretical menu, it isn’t necessary to consider or include a calorie count,
nor must you plan accommodations for food allergies, religious restrictions, or other dietary
considerations.
Preparing Your Project
Before you begin completing the essay and menu, review all available resources and download
the Menu Project from the Learning Resource
Center: http://pflibrary.pennfoster.edu/earlychildhoodcenter/college. The menu boxes will
expand as you type, to fit all of the food items and serving sizes for each meal and snack.
When you’ve completed both the essay and the menu, check them carefully for errors. Run the
spell check and grammar check, and pay attention to the red and green lines that mark possible
errors. However, you must also proofread for errors that the computer doesn’t pick up, such as
mistakes in grammar and missing or misused words or punctuation.
Summary
Food Groups
To make knowledgeable selections, you need to know what’s included in each food group. Here
are the basic components of each food group, although you may find additional options during
your research.
Protein
Protein builds up, maintains, and replaces the tissues in your body. Some protein foods are
highly allergenic; find out if children in your group have allergies.
Note: Take special care with children who are allergic to eggs, nuts, or other foods.
The following protein foods may be used as part of a healthful menu:
•
•
•
•
•
•
•
•
•
Beef
Poultry
Fish
Eggs
Nuts and seeds
Beans and peas (black beans, split peas)
Lentils
Tofu
Veggie burgers
Grains
Whole-grain products such as whole-wheat bread, oatmeal, and brown rice are recommended
because they have more fiber and help provide feelings of fullness.
Note: Avoid sugary cereals.
Choose from the following grain-based foods as part of a healthful menu plan:
•
•
•
•
•
Bread
Cereal
Rice
Tortillas
Pasta
Dairy
Using the Choose My Plate guidelines, the dairy circle could be fulfilled with up to a cup of milk
at each serving (depending on age), but you also can use yogurt or cheese for dairy servings.
Choose low-fat or nonfat dairy most of the time for children over two years of age.
Note: The American Academy of Pediatrics recommends whole milk for children 1-2 years of
age.
The following dairy-based foods may be part of a healthful menu plan:
•
•
•
•
Milk
Yogurt
Cheese
Fortified soy milk
Fruits
Fruit servings may be fresh, frozen, or dried, but fresh is always the best choice. Try to avoid
using canned fruits packed in syrup, as they contain too much sugar. If you must use canned
fruit, choose the kind that’s packed in juice without added sugar.
Note: Many children have allergies to strawberries and bananas, as well as other, more exotic
fruits.
Vegetables
Once again, fresh is best! Frozen is a good second choice, but canned vegetables are often loaded
with salt. Look for low-salt or salt-free varieties if you must buy canned vegetables.
Note: Vegetables are a great source of vitamins, so children should be encouraged to try as many
as possible.
Calories
Are calories bad for you? No. Your body needs calories for energy. But eating too many
calories—or the wrong kind of calories—and not burning enough of them through activity can
lead to unhealthy weight gain. In addition, a steady diet of the wrong kinds of foods begins a
lifelong destructive pattern that leads to obesity and poor health.
Most foods and drinks contain calories. Some foods, such as lettuce, contain few calories (1 cup
of shredded lettuce has less than 10 calories). Other foods, like peanuts, contain a lot of calories
(½ cup of peanuts has 427 calories). Children need a healthful balance of calories and nutrition.
Kids’ Favorites
Many adults watch their calories if they’re trying to lose weight, but most active kids don’t need
to do this; however, all kids can benefit from eating a healthy, balanced diet that includes the
right number of calories—not too many and not too few. Unfortunately, the kinds of foods kids
love to eat may be so high in calories, fat, and sodium that the bad outweighs the good. For
example, macaroni and cheese, grilled cheese sandwiches, and chicken tenders with fries have
long been favorites of children and staple foods in daycares and homes alike. But here are some
startling numbers that should have you rethinking those menus:
The average serving of macaroni and cheese has 800 calories and contains 810
milligrams of sodium and 48 grams of fat.
• A grilled cheese sandwich with fries contains 1,020 calories and averages 2,170
milligrams of sodium and 54 grams of fat.
• Chicken fingers with fries contain 1,030 calories, 2,170 milligrams of sodium, and 54
grams of fat.
For preschoolers, one of these meals contains almost a full day’s calories, more than a full day’s
worth of fat, and up to twice the adequate intake level of sodium. Whole-grain pasta with tomato
sauce, low-fat cheese on toasted (not grilled) whole-wheat bread, and baked chicken with oven
fries are good substitutes for the high-calorie foods listed.
•
Caloric Needs of Children
On the average, preschool children ages 1-3 need 900-1,000 calories a day. Children ages 4-8
need up to 1,400 calories. Height, growth rates, and activity levels will affect individual
requirements. To ensure proper caloric intake and to maintain proper nutrition, a child should eat
the following every day:
•
•
•
•
Five servings of fruits and vegetables
At least one food rich in vitamin C
At least one food rich in vitamin A
At least one food that’s high in fiber
•
Two servings of protein, such as meat, fish, or eggs, or alternative protein, such as beans,
tofu, or nuts
Vitamins and Fiber
There are 13 recognized vitamins, which must be obtained in food, since, with a few exceptions,
they can’t be synthesized by the human body. Most vitamins are involved in growth and
metabolism functions, so they’re vital to the health of young children. Fiber, while not a nutrient,
assists in digestion by absorbing water and providing bulk.
Vitamin C
Sources of vitamin C include the following:
•
•
•
•
•
•
•
•
•
•
Tomatoes
Strawberries
Grapefruit
Cabbage
Cauliflower
Greens (spinach, kale)
Broccoli
Sweet peppers
Tangerines
Oranges
Vitamin A
Sources of vitamin A include the following:
•
•
•
•
•
•
•
•
•
Cantaloupe
Pumpkin
Carrots
Sweet potatoes
Spinach
Apricots
Broccoli
Winter squash
Watermelon
Fiber
Sources of fiber include the following:
•
•
•
•
•
•
•
•
•
•
Cereals
Bananas
Raisins
Oatmeal
Macaroni
Crackers
Apples (with skin)
Whole-wheat bread
Baked potatoes (with skin)
Pinto beans
•
Green beans
Serving Sizes
Standard serving sizes are suggested based on the typical child’s needs. Refer to the information
below, as well as the following charts for bread and bread alternative serving sizes. Please note:
Each food item on the menu must include an age-appropriate and specific serving size.
Suggested Serving Sizes for Children Ages 1–2
•
•
•
•
Milk/juice = ½ cup
Vegetable or fruit = ½ cup
Meat or protein alternative = ½ ounce for a snack and 1 ounce for lunch and dinner
Bread = Refer to the following bread and bread alternative serving size charts.
Suggested Serving Sizes for Children Ages 3–5
•
•
•
•
Milk/juice = ¾ cup
Vegetable or fruit = ½ cup
Meat or protein alternative = ½ ounce for a snack and 1½ ounce for lunch and dinner
Bread = Refer to the following bread and bread alternative serving size charts.
Suggested Serving Sizes for Children Ages 6–12
•
•
•
•
Milk/juice = 1 cup
Vegetable or fruit = ¾ cup
Meat or protein alternative = 1 ounce for a snack and 2 ounces for lunch and dinner
Bread = Refer to the following bread and bread alternative serving size charts.
BREAD/BREAD ALTERNATE REQUIREMENTS FOR CACFP
Serving Size for 1–5 year old children = ½ serving
Serving Size for 6–12 year old children = 1 serving
GROUP A
MINIMUM SERVING SIZE
Bread-type coating
Breadsticks (hard)
Chow mein noodles
Crackers (saltines and snack crackers)
Croutons
Pretzels (hard)
Stuffing (dry)
Note: Weights apply to bread in stuffing
½ serving = 10 grams or 0.
1 serving = 20 grams or 0.7
GROUP B
MINIMUM SERVING SIZE
Bagels
Batter-type coating
Biscuits
Breads (white, wheat, whole wheat, French, Italian)
Buns (hamburger or hot dog)
½ serving = 13 grams or 0.
1 serving = 25 grams or 0.9
Crackers (graham crackers—all shapes, animal crackers)
Egg roll skins
English muffins
Pita bread (white, wheat, whole wheat)
Pizza crust
Pretzels (soft)
Rolls (white, wheat, whole wheat, potato)
Tortillas (wheat or corn)
Tortilla chips (wheat or corn)
Taco shells
GROUP C
MINIMUM SERVING SIZE
Cookies (plain)
Cornbread
Corn muffins
Croissants
Pancakes
Pie crust (dessert pies, fruit turnovers, and meat/meat alternate pies)
Waffles
½ serving = 16 grams or 0.
1 serving = 31 grams or 1.1
GROUP D
MINIMUM SERVING SIZE
Donuts (cake and yeast-raised, unfrosted)
Granola bars (plain)
Muffins (all except corn)
Sweet roll (unfrosted)
Toaster pastry (unfrosted)
½ serving = 25 grams or 0.
1 serving = 50 grams or 1.8
BREAD/BREAD ALTERNATE REQUIREMENTS FOR CACFP
Serving Size for 1–5 year old children = ½ serving
Serving Size for 6–12 year old children = 1 serving
ROUP E
MINIMUM SERVING SIZE FOR GROUP E
ookies (with nuts, raisins, chocolate pieces, and/or fruit purees)
onuts (cake and yeast-raised, frosted or glazed)
ench toast
rain fruit bars
ranola bars (with nuts, raisins, chocolate pieces and/or fruit)
weet rolls (frosted)
oaster pastry (frosted)
½ serving = 31 grams or 1.1 ounces
1 serving = 63 grams or 2.2 ounces
ROUP F
MINIMUM SERVING SIZE FOR GROUP F
ake (plain, unfrosted)
offee cake
½ serving = 38 grams or 1/3 ounce
1 serving = 75 grams or 2.7 ounces
ROUP G
MINIMUM SERVING SIZE FOR GROUP G
ownies (plain)
ake (all varieties, frosted)
½ serving = 58 grams or 2.0 ounces
1 serving = 115 grams or 4.0 ounces
ROUP H
MINIMUM SERVING SIZE FOR GROUP H
arley
eakfast cereals (cooked—whole grain, enriched or fortified)
ulgur or cracked wheat
acaroni (all shapes)
oodles (all varieties)
asta (all shapes)
avioli (noodle only)
ce (enriched white or brown)
1 serving = ½ cup cooked or 25 grams dry
ROUP I
MINIMUM SERVING SIZE FOR GROUP I
eady-to-eat breakfast cereal (cold, dry—whole grain, enriched, or
rtified)
1 serving = ¾ cup or 1.0 ounce, whichever is
less
Sample Menu
For this sample menu, we chose ages 6-12 and filled in only one day of the week. You’ll be
required to not only choose an age group, but also fill in each day, Monday through Friday, to
complete your project.
orm Menu for Age Group 6–12
Monday
Tuesday
Wednesday
reakfast
•
•
•
Milk
Bread
Fruit/Vegetable
1 cup 2% milk
¾ cup oat cereal
¾ cup sliced fruit
orning Snack
•
•
Bread
Fruit/Vegetable or Milk
2.2 ounces granola
1 cup apple juice
unch
•
•
•
•
•
Milk
Bread
Fruit/Vegetable
Fruit/Vegetable
Protein
1 cup 1% milk
½ cup pasta
¾ cup green salad with salad dressing
¾ cup fruit salad
(2) 1-ounce chicken meatballs
ternoon Snack
•
•
Bread
Fruit/Vegetable or Milk
vening Meal
2.2 ounce oatmeal cookie
¾ cup raisins
Thursday
Frida
•
•
•
•
•
Milk
Bread
Fruit/Vegetable
Fruit/Vegetable
Protein
1 cup 1% milk
½ cup brown rice
1 cup mixed vegetables (stir fry)
2 ounces beef
vening Snack
•
•
Bread
Fruit/Vegetable or Milk
0.9 oz. banana bread
1 cup 1% milk
Remember to access and download the Menu Project template from the ECE Center: College
Programs and Courses Learning Resource
Center: https://pflibrary.pennfoster.edu/earlychildhoodcenter/college. The boxes in the menu will
expand as you type, to fit all food items and serving sizes. Use the left column as a guide to
ensure all required food items are included in each meal and snack for each day.
orm Menu for Age Group ______
Monday
reakfast
•
•
•
Milk
Bread
Fruit/Vegetable
orning Snack
•
•
Bread
Fruit/Vegetable or Milk
unch
•
•
•
•
•
Milk
Bread
Fruit/Vegetable
Fruit/Vegetable
Protein
ternoon Snack
•
•
Bread
Fruit/Vegetable or Milk
vening Meal
•
•
•
•
•
Milk
Bread
Fruit/Vegetable
Fruit/Vegetable
Protein
vening Snack
Tuesday
Wednesday
Thursday
Friday
•
•
Bread
Fruit/Vegetable or Milk
Exemplary (100-98) Proficient (89-80)
Fair (79-70)
P
35-32
31-28
2
9-8
8-7
7
18-16
16-14
1
18-16
16-14
1
9-8
8-7
7
Part 1: Essay: Orientation Letter
Student identified and explained a
minimum of 20 guidelines on food
safety, sanitation requirements,
40-36
storage, preparation, proper food
handling, and presentation.
Part 2: Creating a Menu
Student has identified the specific
age group for whom the menu is
developed. Three snacks and three 10-9
full meals have been developed for
each day of the week.
Student has developed snacks and
meals that are complete according
to requirements outlined in the
menu template. All food options are 20-18
healthy and provide variety to the
children across the week and within
each day.
Student has included specific, ageappropriate serving sizes for each 20-18
item included in the menu.
Overall Formatting and
Mechanics: Grammar, spelling,
and format are appropriate,
10-9
including components of APA and
professionalism.
Final Project
Your project must be submitted as a Word document (.docx, .doc) or Rich Text Format file
(.rtf)*. Your project will be individually graded by your instructor and therefore may take up to
five to seven days to grade.
Be sure that each of your files contains the following information:
Project Name/Title of Paper
Your name
Your student ID number
Name of school
The course number and name
Project number
Date of submission
To submit your graded project, follow these steps:
•
•
•
•
•
•
•
Log in to your student portal.
Click on Take Exam next to the lesson you’re working on.
Find the exam number for your project at the top of the Project Upload page.
Follow the instructions provided to complete your exam.
Be sure to keep a backup copy of any files you submit to the school!
•
•
•
•
Final Project
Overview
As with all ECE exams, begin with your Title Page formatted in APA style. (Refer to the Sample
APA Paper for ECE Students on the Early Childhood Resource Learning Center website.) Type
your submission, double-spaced, in a standard print font and size. Calibri 11, Arial 11, and Times
New Roman 12 are all recommended fonts and sizes. Use a standard document format with oneinch margins. Set the margins at a standard 1 inch on all sides. Because you’ve already provided
your information (your first and last name, your student ID number, the examination name and
number, the course name and number and the date of submission) on your Title Page, no running
header is necessary. The standard style format for citatio
