Food and Health Guidelines - Torfaen Family Information Service

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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
6. Menu Planning Starchy Foods: Bread, other cereals and potatoes How much to serve? Healthy choices Other points Foods from this group should be offered at every meal, and can be useful foods to offer as part of snacks. These foods should make up about a third of the foods served each day. All types of bread - wholemeal, granary, brown, wheatgerm, white, multigrain, soda bread, potato bread, chapattis, naan bread, rolls, bagels, pitta bread, wraps, tortilla Potatoes or sweet potatoes - boiled, mashed, baked or wedges Yam, and other starchy root vegetables Pasta and noodles - wholewheat and white Look for lower-salt breads Processed potato products like waffles or smiley faces should be avoided. Rice - brown and white rice Other grains such as couscous or bulgur wheat, maize (polenta) and cornmeal Breakfast cereals - low-sugar, low-salt cereals such as porridge, puffed wheat, wheat bisks, crisped rice or flaked wheat. Fortified cereals are a good source of iron. Avoid fried rice or flavoured dried rice in packets. Avoid sugary breakfast cereals particulary between meals. (If a food contains more than 15g of sugar per 100g, it is considered a high-sugar food). 3
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Food and Health Guidelines For Earl
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Acknowledgements This guidance is b
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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
Page 54 and 55: 5. Oral health Checklist Practice I
Page 56 and 57: 6 • Factors to consider when menu
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Page 68 and 69: 6. Menu Planning Healthy snacks and
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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
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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
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
Page 104 and 105: 11. References 20. Department of He
Page 106 and 107: 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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