Food and Health Guidelines - Torfaen Family Information Service

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5. Oral health Checklist Practice In Place Planned Not Planned 1 Toothpaste used in your setting contains an adequate amount of fluoride 2 Children are supervised while brushing teeth 3 Fruit juices are kept to mealtimes 4 All drinks are offered in a lidless or free flowing cup from 1 year of age e.g. Doidy cup 5 Sugary drinks are avoided between meals 6 Foods containing sugar are only offered at meal times. 7 Parents and their children are advised to join a dental practice? 8 Staff have had update sessions on oral health. 9 Toothbrushes are labelled and stored separately. 10 Staff are aware of the ‘Designed to Smile’ national Child Oral Health Improvement Programme. We strongly recommend you do not write on but photocopy this checklist. 4
Menu Planning 6
Page 1 and 2:
Food and Health Guidelines For Earl
Page 3: Acknowledgements This guidance is b
Page 6 and 7: 6. Menu planning • Factors to con
Page 9: Foreword It is important to every p
Page 12 and 13: 1 • Why is there a need for these
Page 14 and 15: 1. Introduction and background It i
Page 16 and 17: 1. Introduction and background Aims
Page 18 and 19: • Breastfeeding • Formula feedi
Page 20 and 21: 2. Babies 0-12 months Using express
Page 22 and 23: 2. Babies 0-12 months For settings
Page 24 and 25: 2. Babies 0-12 months Introducing b
Page 26 and 27: 2. Babies 0-12 months • It is imp
Page 28 and 29: 2. Babies 0-12 months Foods to avoi
Page 30 and 31: 2. Babies 0-12 months Checklist 1 P
Page 32 and 33: • Why is good nutrition important
Page 34 and 35: 3. Children 1-4 years Food groups E
Page 36 and 37: 3. Children 1-4 years Group 3 Bread
Page 38 and 39: 3. Children 1-4 years Vitamins and
Page 41 and 42: 4 Developing positive eating habits
Page 43 and 44: 4. Developing positive eating habit
Page 45 and 46: 4. Developing positive eating habit
Page 47: 4. Developing positive eating habit
Page 50 and 51: 5 • Management of oral health •
Page 52 and 53: 5. Oral health Early Years carers c
Page 56 and 57: 6 • Factors to consider when menu
Page 58 and 59: 6. Menu Planning Food groups Fruit
Page 60 and 61: 6. Menu Planning Meat, Fish & Alter
Page 62 and 63: 6. Menu Planning Milk and Milk Prod
Page 64 and 65: 6. Menu Planning Using local food p
Page 66 and 67: 6. Menu Planning Table 2: Menu (Wee
Page 68 and 69: 6. Menu Planning Healthy snacks and
Page 70 and 71: 6. Menu Planning Pre-school childre
Page 72 and 73: 6. Menu Planning Guidelines for cat
Page 74 and 75: 6. Menu Planning Checklist 1 Are me
Page 76 and 77: • Food hygiene • Personal hygie
Page 78 and 79: 7. Food hygiene and safety Personal
Page 80 and 81: 7. Food hygiene and safety Other fo
Page 82 and 83: 7. Food hygiene and safety Checklis
Page 84 and 85: 8 • Advantages of having a health
Page 86 and 87: 8. Developing a Healthy Eating Poli
Page 88 and 89: 8. Developing a Healthy Eating Poli
Page 90 and 91: 9 • Implementation • Training c
Page 92 and 93: 9. Implementation and Training Chec
Page 94 and 95: 10 • Who to contact • Useful ad
Page 96 and 97: 10. Further information Useful addr
Page 98 and 99: 10. Further information Resources C
Page 100 and 101: 10. Further information Food using
Page 102 and 103: 11 • References 8
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11. References 20. Department of He
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12 Appendix 1 Appendix 2 Appendix 3
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2 12. Appendices
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12. Appendices Food Recommend wait
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12. Appendices September English Ap
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12. Appendices Table 2: Nutrient-ba
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10 12. Appendices
Page 118 and 119:
12. Appendices Gluten-free diets So
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12. Appendices 14
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Food and Health Guidelines - Torfaen Family Information Service

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