Food and Health Guidelines - Torfaen Family Information Service

More documents

Recommendations

Info

6. Menu Planning Using local food producers: • May be more economical. • Seasonal produce can be used. For more information see Appendix 3. • A relationship with the supplier can be developed. • Environmental benefits such as limiting food miles. • There may be an opportunity to take the children to visit the producer or supplier. • May have improved taste and freshness. • If the food is organic, you know the food will be free from pesticides. 3 week menu plan It is recommended that a minimum of a three week cycle is used in Early Years settings. A suggested menu plan is shown in Table 2. Nutrition analysis of the 3 week menu The menus for 1-4 year olds were analysed using the Caroline Walker Trust package. The protein content of the menu is higher than recommended but is in line with eating patterns in the UK population and helps provide sufficient iron and zinc in the diet. The average salt requirement for a 1-4 year old is 2.3g/day. This is based on guidance on target average salt intakes for children set by The Scientific Advisory Committee on Nutrition (SACN). 33 The suggested menus in these guidelines do not meet these salt targets. This is as a result of many commonly consumed foods such as bread, pitta bread, bread sticks and foods such as cheese, meats and fish products and tinned foods being high in salt. Food companies have started to reduce the salt contents of some of their foods but there is still along way to go if we are to achieve the salt targets set by SACN. The UK Reference nutrient Intake (RNI) for vitamin D for children aged 6 months to 3 years is 7 µg per day. 34 Based on current dietary choices, achieving this is unlikely without supplementation. (See section 3 for more information.) 8
6. Menu Planning Table 2: Menu (Week 1) Breakfast Monday Tuesday Wednesday Thursday Friday Pure unsweetened orange juice diluted with water Porridge Toasted wholemeal bread with spread/jam Mid Morning Snack Pear and nectarine slices Lunch Water and diluted fruit juice available Mid Afternoon Snack Tea e.g. at 5.00 pm Water and diluted fruit juice available Lamb burgers Bubble and Squeak, peas Steamed jam sponge with custard Milk Cucumber and carrot fingers Tuna and sweetcorn pasta Cherry tomatoes and green peppers Mandarin oranges in juice Digestive biscuit Pure unsweetened apple juice diluted with water Baked beans (low salt and low sugar) Toasted muffin with spread Milk Breadsticks Cheese cubes and apple chunks Chicken korma with brown rice and Naan bread Fromage Frais with pineapple Milk Popcorn, grapes and pears Sardines on toast Sliced tomato Crunchy apple and pear bake Pure unsweetened orange juice diluted with water Low sugar cereal with milk Toasted wholemeal bread with spread Milk Mini scotch pancake Cottage Pie with peas and carrots Rhubarb Crumble and Custard Milk Cream Cracker with mint and cucumber dip Kiwi Macaroni cheese, Lettuce and cherry tomatoes Fresh fruit jelly Pure unsweetened apple juice diluted with water Boiled Egg with wholemeal bread and butter Milk Apple with grapes Grilled pork sausage, jacket potato, green salad and sweetcorn Fresh Fruit Salad Milk Mini muffin toasted with spread Melon and grape salad Chicken risotto with brocoli Fruit yoghurt Pure unsweetened orange juice diluted with water Grilled bacon with sliced tomato Small slice of toasted wholemeal bread with spread Milk Houmous with celery sticks Salmon Fishcakes with mixed vegetables, green beans and oven chips Lemon meringue pie Milk Chopped banana Eggy Bread Tomato cucumber and carrot platter Apricots and custard 9
Page 1 and 2:
Food and Health Guidelines For Earl
Page 3:
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
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
Page 56 and 57: 6 • Factors to consider when menu
Page 58 and 59: 6. Menu Planning Food groups Fruit
Page 60 and 61: 6. Menu Planning Meat, Fish & Alter
Page 62 and 63: 6. Menu Planning Milk and Milk Prod
Page 66 and 67: 6. Menu Planning Table 2: Menu (Wee
Page 68 and 69: 6. Menu Planning Healthy snacks and
Page 70 and 71: 6. Menu Planning Pre-school childre
Page 72 and 73: 6. Menu Planning Guidelines for cat
Page 74 and 75: 6. Menu Planning Checklist 1 Are me
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
Page 88 and 89: 8. Developing a Healthy Eating Poli
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
Page 108 and 109: 2 12. Appendices
Page 110 and 111: 12. Appendices Food Recommend wait
Page 112 and 113: 12. Appendices September English Ap
Page 114 and 115:
12. Appendices Table 2: Nutrient-ba
Page 116 and 117:
10 12. Appendices
Page 118 and 119:
12. Appendices Gluten-free diets So
Page 120:
12. Appendices 14
show all

Food and Health Guidelines - Torfaen Family Information Service

Create successful ePaper yourself

Delete template?

Save as template?