Nutrition matters for the early years - Health Promotion Agency

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Food group: Meat, fish and alternatives What’s included This group includes: • all types of meat including beef*, lamb*, pork*, bacon*, ham*, liver*, chicken and turkey; • white fish, oily fish (eg tuna and sardines*), fish cakes, fish fingers; • baked beans*, mushy peas*, butter beans*, kidney beans*, chickpeas*; • eggs* including boiled, scrambled, poached, omelette; • meat alternatives, eg soya mince, textured vegetable protein (TVP); • bean curd, Quorn; • processed meats/meat products, eg chicken nuggets, sausages, sausage rolls and burgers. Recommended servings Two servings of these foods should be taken every day, ie at lunch and evening meal. Examples of one serving include: • 40-50g (1 1 /2-2oz) beef, pork, lamb, chicken or fish; • 2 fish fingers; • 1 egg; • 2-3 tbsp baked beans. Processed meat products should be given no more than once a week in the childcare setting. Examples of one serving are: • 4 chicken nuggets; • 4 fish bites; • 2 sausages; • 1 junior (50g/2oz) burger. *These foods are rich sources of iron and should be included regularly. Key nutrients The main nutrients provided are: • protein; • iron (to prevent anaemia); • vitamins, especially B vitamins. • Omega 3 fatty acids in oily fish. Notes • Whole nuts are unsuitable for children under the age of five years because of risk of choking. • It is recommended that peanuts and products containing them, eg peanut butter, are not provided. This is to protect children who may be at risk of peanut allergy. • Ensure that all meat and fish dishes are free from bones to prevent choking. Be aware that chicken nuggets can sometimes contain small bones. • Red meat should be included as it is a good source of iron. Mince is acceptable as red meat. Minced meat may be used for shepherd’s pie, meatballs and spaghetti bolognaise. Where possible use leaner cuts of meat and trim off visible fat. Processed meat products contain less protein and iron. • All eggs must be well cooked. • Vegetarian choices could include omelette, cheese quiche, bean and pasta bake, macaroni cheese, vegetable lasagne. 18
These recommendations are for the whole day. Children will be cared for over varying lengths of time and therefore will be receiving different combinations of meals and snacks. The sample menu below shows an example of how you could meet the recommendations over a full day. Sample menu for a full day Breakfast small cup of pure orange juice, well diluted cereal with milk Mid-morning Lunch 1 /2 banana carrot and lentil soup with fingers of toast yogurt Mid-afternoon 1 /2 pancake with butter or margarine small cup of milk Tea/dinner beef, carrot and turnip casserole served with boiled potato 1 kiwi fruit 19
Page 1 and 2: Nutrition matters for the early yea
Page 3: Foreword What we eat can play a cri
Page 6 and 7: Why good nutrition is important Goo
Page 8 and 9: A guide to weaning All the nourishm
Page 10 and 11: Weaning: from 6 months Texture: Fir
Page 12 and 13: From 9 months Texture: During this
Page 14 and 15: Drinks for babies up to 12 months o
Page 16 and 17: Food group: Fruit and vegetables Wh
Page 20 and 21: Snacks Young children need snacks b
Page 22 and 23: Meal ideas To ensure that children
Page 24 and 25: Dessert ideas include: • Chopped
Page 26 and 27: • Child-sized cutlery and crocker
Page 28 and 29: • Chinese people generally exclud
Page 30 and 31: Rewards and celebrations Rewards fo
Page 32 and 33: Preparing a nutrition policy A nutr
Page 34 and 35: Nutrition checklist This checklist
Page 36 and 37: YES NO COMMENTS Milk and milk produ
Page 38 and 39: Contacts for more information Enqui
Page 40 and 41: Acknowledgements The HPA would like

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