Food and Health Guidelines - Torfaen Family Information Service

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6 • Factors to consider when menu planning • Food groups • Purchasing food ingredients • 3 week menu plan • Healthy snacks and drinks • Special diets • Checklist
6. Menu Planning Menu planning is essential to achieving a well-balanced and healthy diet for the children in your care. It will also help you to work towards providing the quality of service described in the National Minimum Standards - Standard 11, in particular 11.1 - ‘The registered person ensures that children receive food and drink which is properly prepared, nutritious and adequate in quanity which complies with dietary and religious requirements. Menu planning should be undertaken by a member of staff with the relevant knowledge and skills and an understanding of children’s differing nutritional needs. The menu planning guidance set out below can be used to help you produce a written menu covering all food provided i.e. meals, snacks and drinks. Factors to consider when menuplanning • When planning meals, remember to include foods from each of the four food groups, so the child will receive the variety of nutrients needed for health and growth. A selection of foods from each food group is highlighted in Table 1. • The colour of foods that make up a meal is also important. Meals are much more interesting if they consist of a variety of colours. Use different colours of vegetables to make meals more appetising. • The texture of foods adds to variety and makes meals more interesting. For example serve crunchy vegetables that require chewing with soft dishes such as Shepherds Pie. • Try to alternate a cold meal with a hot dessert and if you have an energy dense, high fat main course, have a light low fat dessert. • Preparation time - look at what you are cooking each day, and avoid having a main course and dessert which will take a lot of time to prepare. Divide the food preparation so that it is equally spread throughout the day. You may find that you are limited by what you can fit in the oven and on the hob. Take this into account when planning your menu. 1
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Food and Health Guidelines For Earl
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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
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Page 50 and 51: 5 • Management of oral health •
Page 52 and 53: 5. Oral health Early Years carers c
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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
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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
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Page 102 and 103: 11 • References 8
Page 104 and 105: 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
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12. Appendices Gluten-free diets So
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12. Appendices 14
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