menu project called make sure u read before understand it before doing the work thank you

Instruction INSTRUCTIONS This graded assignment requires you to imagine yourself in the position of director of a center-based child care facility; as director, you’re hiring and training a new staff member to work independently in the center’s kitchen area. In the rst part of your Menu Project, you’ll research, summarize, and share important guidelines about food safety, including sanitation requirements, food storage, preparation, proper food handling, and presentations that make food appealing for children. In the second part of your assignment, you’ll create a one-week menu, including snacks, for a selected age group following the food guide now known as “Choose My Plate.” We’ve included images of the traditional food pyramid and the new “Choose My Plate” plan for you to use as a reference, but you may wish to refer to the ChooseMyPlate.gov website for more detailed information. Part 1: Essay: Orientation Letter Food safety sanitation requirements, storage, preparation, proper food handling, and presentation are the rst 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 1 Graded Project Graded Project kitchen is experienced, knowledgeable, and already understands most guidelines regarding these ve topics. However, on the new employee’s rst 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 ve topics. Instead, (and as this examina- tion is considered to be a research assignment), you must use available sources, both in-print and 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 assignment’s video for a sample image of the Title Page in APA format.) Format your paper using a stan- dard font such as Times New Roman or Arial, 12-point type. Set the margins at a standard 1 inch on all sides. Set your line spac- ing for double-spacing. Because you’ve already provided your information (your rst and last name, your student ID number, the examination name and number, the course name and num- ber 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). 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, 2 Menu Project For assistance with proper APA in-text citations and references, please see the Research and Writing page in the Penn Foster Virtual Library: http://pflibrary.pennfoster.edu/c.php?g=633288 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. Review the assignment’s video and attend the ECE130 Open Of ce Hour to learn examples of guidelines to be included in each para- graph. Each paragraph will likely be at least ve – seven fully developed sentences. In structuring your Orientation Letter, you’ll wish to begin with a salutation (“Dear New Employee,”) followed by an introduc- tory 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 important of food safety and to apply the outlined practices in their work. Your introductory para- graph 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 likely be comprised of at least ve – seven fully developed sen- tences. In your second paragraph, summarize four or more guidelines you feel are most important regarding the topic of sanitation. Include APA-formatted in-text citations to credit the original source of each guideline. Review the assignment’s video and attend the ECE130 Open Of ce Hour to learn examples of guidelines to be included. This paragraph will likely be at least ve – seven 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. The assignment’s video and the ECE130 Open Of ce Hour offer examples of food storage guidelines to be included. This paragraph will be ve – seven fully developed sentences. Follow this with a new paragraph of at least ve – seven 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. Review the assignment’s video and attend the ECE130 Open Of ce Hour to learn examples of guidelines to be included. 60584700 3 In your fth 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. Review the assignment’s video and attend the ECE130 Open Of ce Hour to learn examples of guidelines to be included. This paragraph will be at least ve – seven 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. Review the assignment’s video and attend the ECE130 Open Of ce Hour to learn examples of guidelines to be included. This sixth paragraph will include at least ve – seven fully developed sentences. Finally, share your conclusion in your nal paragraph. Remind the reader of your supported thesis statement, sum- marize 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 nal thoughts you believe your new employee should be left with in order to satisfacto- rily perform their work, then close your letter appropriately. Note: there is no speci ed 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 quantity of your words. Be sure to use fully developed sentences and paragraphs, and follow APA format- ting in your in-text citations and references. Essays that are received without appropriate and comprehensive in-text cita- tions 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 one of the two age groups offered, and then plan one week’s menu that includes three meals a day plus three snacks each day. See Figures 1 and 2, which illustrate the older food guide pyr- amid and the simpler Choose My Plate food guide, which shows the proportions of a child’s plate to be lled with each food group. 4 Menu Project 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, oils, dairy, and protein. Dairy Fruits Vegetables Protein Grains FIGURE 2—Choose My Plate simpli es 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 which one age group you’ve selected. The age groups for this project are • Toddlers 1–2 years old or • Preschoolers 3–5 years old 60584700 5 After carefully reviewing the nutritional information, you’ll use the menu template provided to create a ve-day menu for your chosen age group. 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 ve 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 speci c 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 accom- modations for food allergies, religious restrictions, or other dietary considerations.