Compose appropriate menu plans for young children, including cost-effectiveness and food safety issues as well as being culturally sensitive to childrens differing food experiences, including menu plan alternatives for children with special needs (e.g. food allergies and physical limitations).
Prepare a variety of appropriate activities for young children to increase their knowledge of health, safety, and nutrition.
Evaluate techniques to encourage parent participation in creating healthy, nutritious, and safe environments for young children.