Food and Health Guidelines - Torfaen Family Information Service

6. Menu Planning
Food groups
Fruit and Vegetables
How much to serve? Healthy choices Other points
Offer different fruits and
vegetables at meals and
snacks.
Aim for each day’s menu for
childcare settings to offer:
1-2 types of fruit
And
2-3 types of vegetables.
Children in full-day care
should have the opportunity
to try 4-5 different fruits and
vegetables each day.
All types of fresh, frozen
and canned vegetables
- for example, broccoli,
Brussels sprouts, cabbage,
carrots, cauliflower,
mushrooms, parsnips, peas,
peppers, spinach, swede,
turnip
All types of salad
vegetables - for example,
lettuce, watercress,
cucumber, tomato, raw
carrot, raw pepper, radish
and beetroot
All types of fresh fruit -
such as apples, bananas,
pears, grapes, kiwi fruit,
oranges, satsumas, plums,
berries, melon or mango
All types of canned fruit
in juice - for example,
peaches, pears, pineapple,
mandarin oranges or
apricots
Avoid vegetables canned
with added salt and sugar.
Do not overcook fresh
vegetables, or cut them up
a long time before cooking
and leave them in water,
or cook them early and reheat
before serving - these
practices all reduce the
vitamin content.
Stewed fruit such as stewed
apple, stewed dried fruit,
stewed plums or stewed
rhubarb
Dried fruit such as raisins,
dried apricots, dates, dried
figs, prunes
Sugar can be added to
sweeten very sour fruit.
Avoid dried fruit with added
sugar and vegetable oil.
Serve dried fruit with meals
and not as snacks.
2