Food and Health Guidelines - Torfaen Family Information Service

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6. Menu planning • Factors to consider when menu planning • Food groups • Purchasing food ingredients • 3 week menu plan • Healthy snacks and drinks • Special diets • Checklist 7. Food hygiene and safety • Food hygiene • Personal hygiene • Food preparation • Cooking and chilling • Kitchen hygiene • Checklist 8. Developing a healthy eating policy • Advantages of having a healthy eating policy • Sample Healthy Eating Policy • Checklist 9. Implementation and training • Implementation • Training courses • Checklist 10. Further information and resources • Who to contact • Useful addresses • Resources 11. References 4
12. Appendices Appendix 1 How to make up infant formula milk Appendix 2 Guide to introducing babies to food Appendix 3 Seasonal fruit and vegetables Appendix 4 Table 1 - Diet reference values for the UK Table 2 - Nutrient-based standards for food prepared for 1-4 year olds in childcare: Summary of Recommendations Table 3 - Nutrient-based standards for food prepared for 1-4 year olds in childcare. This table provides figures for the recommended nutrient content of an average day’s food and drink intake over a period of one weekormore Appendix 5 Special diets 5
Page 1 and 2: Food and Health Guidelines For Earl
Page 3: Acknowledgements This guidance is b
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 54 and 55: 5. Oral health Checklist Practice I
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6 • Factors to consider when menu
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6. Menu Planning Food groups Fruit
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6. Menu Planning Meat, Fish & Alter
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6. Menu Planning Milk and Milk Prod
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6. Menu Planning Using local food p
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6. Menu Planning Table 2: Menu (Wee
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6. Menu Planning Healthy snacks and
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6. Menu Planning Pre-school childre
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6. Menu Planning Guidelines for cat
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6. Menu Planning Checklist 1 Are me
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• Food hygiene • Personal hygie
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7. Food hygiene and safety Personal
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7. Food hygiene and safety Other fo
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7. Food hygiene and safety Checklis
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8 • Advantages of having a health
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8. Developing a Healthy Eating Poli
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8. Developing a Healthy Eating Poli
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9 • Implementation • Training c
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9. Implementation and Training Chec
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10 • Who to contact • Useful ad
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10. Further information Useful addr
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10. Further information Resources C
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10. Further information Food using
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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
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12. Appendices Gluten-free diets So
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12. Appendices 14
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