You can vary the ingredients of your healthy food activity plate according to individual needs and preferences. Here is a basic outline for what you could include:
Fresh Fruit Platter:
- banana slices
- watermelon
- cantaloupe
- pineapple
- sultanas
- cherry tomatoes
- grapes
- apple slices
Savoury Platter:
- cherry tomatoes
- cheese squares
- plain rice biscuits
- cabana slices
- bean sprouts
- snow peas
- celery sticks
- carrot sticks
By the end of the session, students will be able to:
- identify the various fruits and vegetables
- demonstrate good food handling practices (washing hands, cleaning chopping boards, keeping hair tied back away from the food, using tongs to pass food to each other)
- name some healthy foods
- use descriptive words to compare the flavours and textures of foods they have tried
Discuss healthy and non healthy eating practices with your students. See who can identify some healthy foods, either through pictures, spoken language or text. Alternatively, display a range of food pictures and divide them into categories of 'healthy' and 'less healthy'. Explain that foods don't always fall neatly into one or other category - most foods are fine so long as they are eaten in moderation.
Help students with food handling skills - encourage them to wash hands well before cooking, keep hair tied back and use tongs for passing food
Offer support and assistance as needed for cutting and arranging food on the platters - some students will need co-active assistance to cut safely, while others may be able to manage with adaptive or regular equipment. Watch for the danger of slippery foods such as melon sliding on chopping boards, and for students slipping as they cut hard items like carrots.
Encourage students to arrange the food neatly and attractively on the platters so it looks appealing to eat.
Role model manners and social skills in passing food, requesting help with eating, sharing and offering foods and cleaning away after eating.
Ensure you are aware of your students' needs regarding eating and swallowing. For some students, food may need to be blended, mashed or pureed before eating to ensure it is not a choking hazard. Some students may need food to be offered only in small amounts to ensure they do not overfill their mouths, as this can also create a choking risk. Students who have limited swallowing skills may not be able to safely manage harder foods such as carrot, apple, celery or rice biscuits.
Make sure you offer students a choice of food items, either through real objects, verbal questioning or photos. Some students may be able to manage a choice directly from the platter, while others may need you to show them only two food items and allow them to choose between them.