Safeguarding the Welfare of the Child Essay

Safeguarding the Welfare of the Child Essay Emma Cummings ‘Young children are vulnerable. They develop resilience when their physical and psychological well-being is protected by adults’ (EYFS card 1.3) The  Early Years Foundation Stage (EYFS)  sets standards for the learning, development and care of children from birth to 5 years old. The  EYFS framework  supports an integrated approach to early learning and care. It gives all professionals a set of common principles and commitments to deliver quality early education and childcare experiences to all children and gives parents reassurance that regardless of where they choose for their child’s early education, they can be assured that the same statutory commitments and principles will underpin their child’s learning and development experience. The statutory framework has three sections. The learning and development requirements Assessment The safeguarding and welfare requirements Child protection and safeguarding children is of paramount importance in early years settings. All members of staff must be suitable and providers are required to carry out enhanced criminal record checks on any individual working directly with the children. The EYFS Framework requires all settings provide a policy and have procedures in place to safeguard children. Practitioners are required to be alert to any concerns about a child. All staff in the setting should be trained to recognise the signs of abuse. These may include: Significant changes in children’s behaviour Deterioration in children’s well- being Unexplained bruising, marks or signs of possible abuse or neglect Children’s comments which give cause for concern Any reason’s to suspect neglect or abuse outside the setting, for example in the child’s home Inappropriate behaviour displayed by other members of staff, or any other person working with the children. For example: inappropriate sexual comments, excessive one to one attention beyond the requirements of their usual role and responsibilities, or inappropriate sharing of images. Good. All settings are required to have a designated staff member to take the lead responsibility for safeguarding children, known as Safeguarding of Children Co-ordinator (SOCCO) who will complete a course on safeguarding children. For children who need additional help, every day matters. Research is consistent in underlining the damage to children from delaying intervention. Safeguarding and promoting the welfare of children is defined as protecting children from maltreatment, preventing impairment of childrens health or development, ensuring that children grow-up in circumstances consistent with the provision of safe and effective care and taking action to enable all children to have the best outcomes. The actions taken by professionals to meet the needs of these children as early as possible can be critical to their future. (Department for Education-Working to Safeguard Children) The statutory requirements promote the safeguarding and welfare of all children when they are healthy, safe and secure and when their individual needs are being met. A positive relationship with adults caring for the children is vital. Settings should be welcoming, safe, secure and stimulating. Providers must take all necessary steps to keep children safe and well from safeguarding, suitability of adults in contact with the children, promoting good health, managing behaviour and maintaining policies and procedures. All early years settings are required to have at least one member of staff present at all times who holds a full Paediatric First Aid qualification. The 1st aid boxes must be fully stocked to administer treatment for minor injuries following guidelines from the Health and Safety Executive Website. The setting must have a procedure in place for recording accidents and incidents either by an accident form or accident book. Food and drinks provided in the setting must be heal thy, balanced and nutritious. Before the children start in the setting providers must establish any special dietary needs. Tables used for meal times must be disinfected before and after meal time. Children wash their hands before eating. Providers are responsible for dealing with behaviour in an appropriate way, under no circumstances must practitioners threaten or give any corporate punishment to the children, behaviour should be dealt with calmly and fairly in all circumstances so that we are not having an adverse effect on the child’s well-being. During outings children must be kept safe, providers must assess the risks or hazards which may arise and identify steps to be taken to remove, minimise and manage those risks and hazards. If children are travelling in a vehicle the driver must be adequately insured. (Statutory framework for the early years foundation) Good. The obvious starting point of keeping children safe in the setting is to ensure that basic principles are being followed. No matter how good the security of a building is, the doors must be closed properly at all times, otherwise all other efforts are likely to be worthless. The message that safety begins with individuals taking responsibility for simple things cannot be overemphasised. A safe environment must meet its registration requirements; there are two registers, the Early Years Register (EYR) and the Ofsted Childcare Register (OCR). Settings which provide day care for children under five have to be registered on the EYR. Meeting registration requirements means that a setting will be complying with the law and legislation, but providing and maintaining a safe environment requires a greater understanding from everybody involved. A safe environment starts with the child and will include: The physical environment the actual building in which care is provided indoor and outdoor areas where children learn, play and develop must be accessible for users whilst maintaining levels of security that keep children safe and protected from harm. The people those providing care are â€Å"suitable† persons (as defined in the EYFS Welfare Requirements) and others who have contact with the children and premises are appropriate to do so. Equipment play equipment and care equipment which is fit for purpose, appropriate for the needs of individual children and meets the guidelines for British and European standards. The emotional environment – which enables children to grow, develop and reach their full potential, with opportunities to explore and take appropriate risks, enabling children to try out new skills and increase their knowledge and understanding of the world around them, through experiences which are both planned and unplanned. Documentation policies and procedures and records that support all of the above which have clearly set out duties, responsibilities and actions. Good. When working with young children who are vulnerable, the challenges for creating and managing a safe environment are different again. Practitioners must work closely with a child’s parents to address aspects which may not be covered in a risk assessment, but still need to be considered for an individual child’s well-being. The environment is just one aspect of keeping children safe and protected. If practitioners  identify a child who is vulnerable or in need of protection, action must then be taken using policies and procedures already in place and tools such as the Common Assessment Framework. Parents’ awareness of the setting’s policies and procedures for safeguarding children promote confidence about safety and this will be reflected in their child’s experiences. All settings must be aware of the procedures for dealing with concerns about a child’s welfare. Although there is a big emphasis on keeping children safe in early year’s settings and where practitioners try to minimise risks, children need and instinctively want to be able to take risks in order that they can test their abilities and strengths. There’s no better environment for them to do so than that of an early years setting where practitioners will already have removed hazards not readily identifiable to young children and will provide well managed opportunities for appropriate ‘risk taking’ to take place. Children need support to take some risks as part of their learning and development. Children with disabilities do not always have the freedom of choice compared to their more able peers, yet have the same need for opportunities to take risks. It is the responsibility of early year’s practitioners to assess and manage the level of risk in the environment. Providers are required to conduct regular risk assessments, which identify aspects of the environment that need to be checked on a regular basis. The process should then involve deciding what should be done to prevent harm, making sure that the relevant actions are taken and are updated whenever necessary. Early years settings should already have comprehensive health and safety risk assessments that inform their procedures and a competent person identified to be in charge of the implementation. Good point. All settings have a duty to minimise risk in all situations. When creating a safe environment for children, practitioners must consider their legal duty to identify and reduce/eliminate risks, with a balance of proportionate/acceptable risk. The risk of falling of slide is quite high, however the risk can be minimised by adult supervision and soft landing mats, turn taking rules etc. Children can indulge in their natural instincts of risk taking unaware that the risk has been assessed and minimised by the practitioner. The EYFS requirements ensure that essential standards of provision are in place. Providers are required to carry out regular risk assessments, which identify aspects of the environment that need to be checked on a regular basis. The assessment should then involve deciding what can be done to prevent harm ensuring actions are taken and updated whenever necessary. Health and safety law does not expect all risk to be eliminated but that ‘reasonable precautionsâ€⠄¢ are taken and that staff are trained and aware of their responsibilities, thus creating an environment that enables children to grow and develop being able to take risks through physically challenging play. Early years settings should already have comprehensive health and safety risk assessments that inform their procedures and a competent person identified to be in charge of the implementation. Staff in all settings regardless of their level should be involved in reviewing these, as they are the ones with the first- hand knowledge as to whether they are effective and can give an informed view to help update procedures. Parental involvement should also be welcomed, they should be aware of their responsibilities, such as closing gates behind them and being aware of strangers entering the building and being encouraged to make staff aware. The basis of effective risk management is that everybody is involved and can therefore take responsibility for their, and others safety. Risk ass essments such as security of the building, fire safety, food safety, bathroom hygiene and nappy changing, and personal safety of staff should already exist. What we are doing with the children during the session also requires a risk assessment such as a cooking activity or an outing. Risk assessments are necessary when making reasonable adjustments for disabled children/children with additional needs. Minor accidents being recorded would also require action. Whatever the reason for the risk assessment, the process remains the same. Risk assessment processes identify five steps that we need to take: Identification of risk or hazard – where it is and what it is? Decide who is at risk and how – childcare staff, children and parents Evaluate the risks and decide on precautions – can we get rid of the risk altogether, if not how can we control it? Record our findings and implement them – prioritise, make an action plan if necessary. Monitoring and review – how do we know if what has been decided is working, or is it thorough enough? If it is not working, it will need to be amended, or maybe there’s a better solution. Safety sweeps are another way of assessing risks, we often do these in our setting either first thing or at the end of the session. Our safety sweeps aren’t recorded unless we identify a risk that needs assessing. It is also helpful for members of staff at all levels to be familiar with the key legal requirements that affect their day to day practice and know where to access updates and further information. My essay has been written using information on the web and from the following books. Working together to safeguard children Department for Education 21 March 2013 Preschool learning alliance Statutory framework for the early years foundation stage March 2014

An Analysis of Touching Bottom by Kari Strutt

â€Å"Touching Bottom† In the story, â€Å"Touching Bottom† by Kari Strut, the theme is to not give even when one hits rock bottom. This is demonstrated in the story when, Ian is drowning in the ocean because the current is dragging him down and he is unable to swim due to a cramp development in his leg. Saving Ian is very challenging for the narrator because at one point Ian is struggling to keep his head above water and while doing so he accidental pushes the narrator below, deep in to the ocean and now she is having difficulty breathing and striving to survive.In order to save herself from drowning, the narrator pushes herself further down into the ocean and realizes that the bottom was not actually as far as she had assumed. After she resurfaces, the narrator has to swim with Ian on top of her to get him back to safety all while fighting against a current. At one moment the narrator thought she could not continue and she asks Ian to swim for himself but he is unable to do so. At that moment she feels like she has hit rock bottom because she Is not able to swim much longer due to her aching joints and emerging injuries such as; big bleeding welts on her arms and back, and a plundered shoulder.Throughout the course of this life changing experience the narrator has to watch her much older husband flirt with another woman on the beach without caring about their life threatening situation. However, she has a flashback, that motivates her to keep swimming to save her step son and eventually she finds a human willing to lend her his board to help bring Ian back to shore. In conclusion, while struggling to stay alive and rescue Ian, the narrator felt that she had hit rock bottom at the beach and In life but she fought through It all and moved.

Discuss the Means by Which Gastronomy

Principles of Gastronomy Topic: Discuss the means by which gastronomy can be understood as a tourism product. Introduction The emergence of gastronomic tourism is observed when a number of tourism organizations have incorporated gastronomy gastronomic elements into tourism as part of an marketing strategy, giving rise to the gastronomic tourism. (Hjalager and Richards, 2000). In first place, the essay is going to explain the respective concepts of gastronomy and tourism, following by description of gastronomic tourism with reference to the typology suggested by Hjalager AM (2002).Typical examples of tourism products with gastronomy focus range from food events, cooking class and workshops; food fairs featuring local products, visits to markets and producers, museums to souvenirs. In the later session there will be explanation on how gastronomy is understood as a tourism product, by fulfilling different motivations of tourists. Tourism and tourists motivation In a simple context, tour ism refers to traveling and visiting new destinations away from their usual place of residence.By definition, tourism product includes the total tourist experience that meet its expectations, including experience with housing, natural and cultural attractions, entertainment, transportation, catering. Tourists seek for travelling experience that fulfills their motivations. According to Fields (2002) and McIntosh RW, Goeldner CR & Ritchie, J. R. (1995) , , tourists’ motivation for traveling can be categorized into physical motivators, which include thrill seeking, escape from routine , sensory seeking, health concern.Also, there are cultural motivators, interpersonal motivators and status and prestige motivators. Gastronomy as a tourism product The study of gastronomy was first undertaken by Jean Anthelme Brillat-Savarin (1994). The word gastronomy is derived from Greek word gastros, meaning stomach, and gnomos, knowledge or law. According to Kivela J & Crotts JC, gastronomy is understood as the study of the relationship between food and culture. This includes the tasting, preparing, experiencing, experimenting and researching, discovering , understanding and even writing about food and wine .Embodying the idea of art of living, gastronomy has become an indispensable element in order to get to know the culture and lifestyle of a territory. Being regarded as a new trend in tourism, gastronomy can be understood as a tourism product by the means that it fulfill several tourists’ values and expectations: seeking knowledge and appreciation in food and beverage, understanding the culture and heritage of a place, searching for healthy lifestyle, experiencing authenticity or enjoying retreats from urban lifestyle, seeking for prestige and status, and lastly pursuing sustainability.Moreover, active promotions by marketers contribute to the understanding of gastronomy as a tourism product. The following sessions will explain the concepts in details. Gastrono my – enhancing knowledge and appreciation of food and beverage A formal dining experience in foreign countries is an example of gastronomy tourism product. Apart from the atmosphere and leisure experience enjoyed, formal meal experience provides tourists with the opportunity to learn local culture, such as exploring table manners and gain knowledge about local food.In particular, the differences in use of ingredients and methods of preparing, cooking, and preserving food between countries can be considered as authentic or traditional culture (Fields 2002). Therefore, displaying authentic, and local cultures is a way that gastronomy can be understood as a tourism product. Cooking classes in famous culinary destinations is another way in which tourists can explore deeper about the gastronomic world. Vacationing and cooking classes is increasing in popularity because tourists can learn to cook amazing food instead of merely tasting good food.Classic culinary destination includes Burgundy and Loire Valley in France . Furthermore, Biltmore Culinary Academy (2012) , at the Biltmore Hotel is a recreational  cooking School that has a dedicated learning area and fully equipped professional kitchen offering a variety of classes, workshops, team-building events. Special foreign cooking techniques can be acquired through the learning process. Such tourism experience is far reaching and bringing long lasting benefits to travellers. Understanding culture and heritage by gastronomic tourism product Fields 2002) pointed out that local food and beverages can be included amongst cultural motivators because when tourists are experiencing new local cuisines, they are also experiencing a new culture. Tasting local food can be one of the ways to understand and experience local culture. According Leigh (2000), there is a strong relationship between types of food consumed and certain locations. Types of food consumed varies among different locations . For example . it is nor mal for French to eat eat frogs and snails, horse in their meals; Arabs eat camel meat and drink camel milk while?Australian eat Kangaroo and Emu. Different places have very distinctive food cultures. Such differences serve as uniqueness of each location and provide reasons for tourists to travel away from home. Moreover, regional gastronomic routes contribute to the understanding of local culture and enhance of agricultural knowledge (Munster 1994). In Benelux, there are seasonal routes that reflect links between agricultural cycles and local food production such as asparagus route, a mussel route, a hops route and a gin route.Seasonality of these routes coincides with the main tourist season to cater their needs. As these routes showcase specific products of a particular location in particular season, gastronomy can be understood as tourism product by its relevance to agricultural knowledge. Gastronomy in searching for healthy lifestyle as a tourism product Gastronomy can be under stood as a tourism product through the emphasis on health concerns (Richards G, 2002). Tourists from the developed countries are increasingly cautious about their health.For example, some health farms offer food products which have positive impacts on health and physical condition; The ‘Mediterranean Diet’ in Greece and Italy, or the ‘Atlantic Diet’ in Portugal also emphasizes the health benefits of their food. Western tourists who are burdened by obesity or high cholesterol level are particularly attracted to pay a visit. Gastronomy can therefore be a tourism product by fulfilling tourists physical needs of improving health conditions.Experiencing authenticity or enjoying retreats from urban lifestyle In working farms, tourists can get a touch with simple and unsophisticated peasant food and beverage that is prepared with care and respect to tradition. The authentic experience is particularly treasurable for tourists who seek for retreats from tourists spo ts with extravagant decor and service. In a vineyard, tourists can participate in harvesting of grapes and fruits. These experience enable tourists, who are mainly city dwellers to try something new and enrich their personal experience.Gastronomy can be understood as a tourism product by allowing city dwellers to visit farmers’ market. Visitors can obtain country experience outside city and gain knowledge outside school textbooks. For example, interactive farm experiences offered in Collingwood Children’s Farm (2012) include fun activities such as bottle-feeding lambs, milking the cow. Trained staff will teach visitors how to approach and handle farm animals correctly. The Farmers’ market also brings about real and fresh produce from over 70 farmers in the region.Products such as seasonal fruit, regional olive oil, smoked meat & fish, artisan cheeses, home made condiments, and artisan cheeses are examples. A wine tour experience in the relaxing suburb is also po pular gastronomic tourist activity. Wine tours typically include session of wine tasting, with adorable cheese or chocolate. Visitors can also walk through a heritage trail from the picturesque vineyards to the historic settlement; tourists can also meet the winemaker who will share their experience in winemaking process, and have a gourmet lunch experience paired with high quality wines ( Wyndham Estate 2012 ) .Gastronomy as a tourism product to express prestige and status One of the motivators for tourism is seeking of status and prestige. Gastronomy can be understood as a tourism product as it fulfills requirement in this aspect. According to Fields (2002) , eating nice food in a luxury place or attending special occasions can be regarded as a means to be distinguished from others. Moreover, tourist can express their prestige by tasting unique local food.Reynolds (2002) further pointed out that eating food in a nice restaurant and being seen to eat there can be considered as a to ol of drawing status distinctions. Gastronomy in form of souvenirs can also be tourism product that fulfills ones’ motivation of seeking prestige. Distinctive food and beverage products that is not available at home place are popular among tourist. Examples are authentic ingredients, designer glassware, porcelain, cutlery, and kitchen gadgets souvenirs, which can highlight the local culture of a place.Souvenirs can serve as a status symbol that allows tourists to share their prestigious and unique memories with family and friends. Large-scale events such as food and wine festivals are the most popular tourism product in gastronomy context. For example, the Food Network South Beach Wine & Food Festival presented by FOOD & WINE is a national, star-studded, four-day destination annual event showcasing the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities (SOBEFEST 2012).Tourists can have a chance to meet the culinary celebri ties such as Bobby Flay, Emeril Lagasse, Rachel Ray and so on. Events such as tribute dinner are rare opportunity for tourists to have a touch with featured dishes of some of the world’s most renowned chefs. Moreover, smartest designer cafes and restaurants that serve innovative menus and offer equally chic service are equally attractive to tourists who enjoy indulging themselves in trendy foods and wines. The Fat Duck restaurant in England is an excellent example.The restaurant is known for its menu of unusual dishes, created following the principles of molecular gastronomy including egg and bacon ice cream. Luxurious food and wine styles and cuisines with the extravagant uses of ingredients often form a part of their image and prestige Gastronomy as a tourism product by achieving sustainability With the emphasis on achieving sustainability, gastronomy can be understood as tourism products that boost the economies and reputation of a destination.For instance, as supported by FEHGRA, a gastronomic association in Argentina, a great diversity of high-end culinary offerings can be found throughout the country that use creative regional ingredients of the highest ancestral grains and tubers in the north and meat and dairy in the center. By using local ingredients, the place of origin and production of each ingredient are respected instead of travelling ingredients from a long way. Tourists’ destinations are also given a boost through their cuisine, as people travel to consume these excellent foods searching for balanced and healthy dishes with least possible wastage in heir preparation. * Marketing promotions to merge gastronomy with tourism product Apart from linking gastronomic experiences to tourist needs, active promotion and marketing strategies of tourism organizations is equally important. With more promotions tactics, gastronomy is much easier to be understood as a tourism product. According to the World Tourism Organization (2012), common ma rketing techniques used are organized events , and print brochures or websites. A sound illustration will be the Prove Portugal programme (2010) held in Portugal. It aims to communicate the national brand through the recognition of Portuguese cuisine.A website dedicated to Portuguese food and wine is established along with other communication tactics to further promote International culinary tours, books, training in the Schools of Hospitality and Tourism, and the fundamentals of Portuguese regional cuisine and chefs. Great efforts are put to make the place a strong- branded culinary destination for tourists. Conclusion In a nutshell, the rocketed development of gastronomy tourism proves that food is no longer a basic necessities for human, but a cultural element that associated with leisure and relaxation.Gastronomy can be understood as a tourism product in many ways such as food events, cooking class and workshops; food fairs featuring local products, visits to markets and produce rs, museums to souvenirs. Its vital role in tourism is further enhanced through the promotions and marketing efforts by tourism organizations. By fulfilling different motivations of tourists, namely in physical, cultural, experimental and prestigious level, gastronomy is understood as a tourism product. Reference: 1) Brillat JA ,1994). The physiology of taste (A. Drayton, Trans. ).Harmondsworth, UK: Penguin 2) Chaney, Stephen; Ryan, Chris Analyzing the evolution of Singapore's World Gourmet Summit: An example of gastronomic tourism International Journal of Hospitality Management , Volume 31 ,no 2 3) Collingwood Children’s Farm, ; http://www. farm. org. au/; 4) FEHGRA ;http://www. fehgra. org. ar/; 5) Fields, K. (2002) Demand for the gastronomy tourism product: Motivational factors. In A. Hjalager and G. Richards (eds. ), Tourism and Gastronomy (pp. 37–50). London: Routledge. 6) G Richards, AM Hjalager, G Richards 2002 Greg Richards,Gastronomy: an essential ingredient i n tourism production and consumption, Tourism and gastronomy, 2002 London and New York 7) Hjalager, A. -M. (2002). A typology of gastronomy tourism. In A. -M. Hjalager ; G. Richards (Eds. ), Tourism and gastronomy (pp. 21-35). London: Routledge. 8) Jaksa Kivela and John C. Crotts 2006 Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination Journal of Hospitality & Tourism Research 30: 354 9) L James Leigh 2000, Implications of Universal and Parochial Behavior for Intercultural Communication, Journal of Intercultural Communication, No 4 10) Long, L.M. (Ed. ). (2004). Culinary tourism. Lexington: University Press of Kentucky. Mennel, S. , Murcott, A. , & van Otterloo, A. H. (1992). The sociology of food: Eating, diet and culture. London: Sage. 11) McIntosh RW, Goeldner CR & Ritchie, J. R. (1995). Tourism principles, Practices, philosophies, (7th ed. ), New York: Wiley. 12) Reynolds, G. (2002). Gastronomy: An essential ingredient in tourism production an d consumption? , In A. Hjalager & G. Richards (eds. ), Tourism and Gastronomy (pp. 3–20). London: Routledge. 3) The Food Network South Beach Wine & Food Festival 14) Stephen L. J. Smith ,1994 ,The tourism product, Annals of Tourism ResearchVolume 21, Issue 3, Pages 582–595 15) The Biltmore Culinary Academy 16) Wolf, E. (2002). Culinary tourism: A tasty economic proposition. Retrieved July 12, 17) 2004, from http://www. culinarytourism. org 18) Wyndham Estate 2012 19) World Tourism Organization (2012), Global Report on Food Tourism, UNWTO, Madrid

Understanding Cognitive Processes in the Development...

Contribution Patient Case Studies Made In Understanding Cognitive Processes And In the Development Cognitive Neuropsychology A Discipline Introduction Cognitive processes are described as the performance of composite cognitive actions. Notably cognitive processes are operations that influence the content of the brain or the thinking process as well as the remembering operation (Lamberts Goldstone, 2005). Cognitive processes are crucial aspects of human behavior and are concerned with how persons utilize their skills. On the other hand, cognitive neuropsychology is a component of cognitive psychology. Cognitive neuropsychology is directed into comprehending how brains function and structure are linked to certain psychological processes. More significantly, cognitive neuropsychology studies the damaged brain cognitive effects with the aim of inferring cognitive functioning models. Cognitive neuropsychology is a portion of the extensive research field known as neuroscience. Neuroscience is multidisciplinary perspective that combines numerous means of looking at cognition and human brain (Kaye, 2010). It is important to note that evi dence of brain injury, cognitive effects as well as the development of cognitive neuropsychology is founded on patient case studies. Understanding Cognitive Processes and Cognitive Neuropsychology Cognitive processes entail working memory. Working memory is the human capacity to coordinate mental procedures with momentarily stored data inShow MoreRelated An Evaluation of Case Studies and Their Contribution to Cognitive Neuropsychology as a Discipline2085 Words   |  9 PagesCognitive psychology is the study of the brains internal processes that guide behaviour; to study cognition, psychologists examine case studies of patients with damaged brains that can infer areas, and functions involved in particular processes. 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