What to Do
1. 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 another category - most foods are fine so long as they are eaten in moderation.
2. Help students with food handling skills. Encourage them to wash hands well before cooking, keep hair tied back and use tongs for passing food.
3. 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.
4. Encourage students to arrange the food neatly and attractively on the platters so it looks appealing to eat.
5. Role model manners and social skills in passing food, requesting help with eating, sharing and offering foods and cleaning away after eating.