Food and Health Guidelines - Torfaen Family Information Service

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6. Menu Planning Milk and Milk Products: Milk, cheese & yoghurt How much to serve? Healthy choices Other points Foods from this group should be offered at 2-3 meals and snacks each day. Milk - Whole milk should be served for under-2s. Over-2s can have semi-skimmed milk if they are good eaters. Avoid unpasteurised milk and milk drinks with added sugar. Cheese Yoghurt and fromage frais Avoid unpasteurised cheese and mould-ripened (bluevein) cheeses. Vegetarian cheese should be used where appropriate. Limit yoghurts and fromage frais that have high sugar content (often those with added bits or mousse style). If the sugar content on a yoghurt or fromage frais label says it has more than 15g of sugar per 100g, it is a high sugar option. It is preferable to add fresh fruit to natural yoghurt or fromage frais. Do not offer as snacks between meals. 6
6. Menu Planning Involving children and parents in planning menus When planning menus it is good practice to discuss the food likes and dislikes of children with parents so that the menu plan can be altered accordingly. Children’s cultural background has to be respected and any special dietary requirements should be taken into account. Children should be encouraged to try different food tastes on a regular basis. However, they may not accept meals containing too many different or new flavours so try and introduce new tastes to your menu, one at a time. If children have made suggestions for the menu it will give them a sense of pride and may also encourage them to eat. Healthy cooking guidelines • Home-made dishes will generally be healthier than ready meals because you can select your ingredients carefully and the salt content is likely to be lower. • Uses of salt - avoid adding salt in cooking and at the table. Restrict the use of packet soups, stock cubes, packet sauces and other processed foods as they often have a high salt content. A high salt intake is linked to high blood pressure later on in life. • Use of fats - use monounsaturated oils (rapeseed/canola/olive) or polyunsaturated oils (sunflower/ safflower) in cooking, but try not to fry foods more than once a week. Bake or grill rather than frying or roasting. Purchasing Food Ingredients Getting a balance between ‘value for money’ and providing ‘quality’ food can be a challenge. When buying food consider the following: • Pasta, rice and bread are economical; as are eggs, pulses and tinned fish. Lean meat is often better value than cheaper fattier varieties. • Check the list of ingredients - the longer the list, the poorer the quality in general. • The ingredient list on food labels starts with the main ingredient and is in weight order. • Compare foods and choose those that are lower in salt or sugar. • If salt, sugar, or additives come high on the list it may be best to avoid. • ‘Value food’ may not be good value if it is not acceptable to children or not good nutritionally. • Sugar may appear on labels under different names: sucrose, maltose, lactose, dextrose, fructose, glucose, glucose syrup, xylitol, sorbitol, mannitol, raw sugar, brown sugar, molasses, and honey. For advice on understanding food labels refer to the leaflet, ‘Food using traffic lights to make healthier choices’. (See section 10) • Trim visible fat from meat and skin from poultry before cooking. 7
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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
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Foreword It is important to every p
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Page 18 and 19: • Breastfeeding • Formula feedi
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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 84 and 85: 8 • Advantages of having a health
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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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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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Food and Health Guidelines - Torfaen Family Information Service

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