Food and Health Guidelines - Torfaen Family Information Service

More documents

Recommendations

Info

6. Menu Planning Table 2: Menu (Week 2) Breakfast Mid Morning Snack Lunch Water and diluted fruit juice available Mid Afternoon Snack Tea e.g. at 5.00 pm Water and diluted fruit juice available Monday Tuesday Wednesday Thursday Friday Pure unsweetened apple juice diluted with water Low sugar cereal with milk Toasted wholemeal bread with spread/jam Milk Pineapple Breadstick Beef Stew New potatoes and peas Gingerbread Milk Toast finger platters with grapes and peppers Ham and tomato sandwich Mandarin oranges with vanilla ice-cream Pure unsweetened orange juice diluted with water Wheat cereal biscuit with milk Small slice wholemeal toast with spread and jam Milk Carrot and cucumber sticks Wholemeal toast fingers Homemade ham, tomato and cheese pizza with coleslaw, Potato wedges Green salad, cherry tomatoes Bakewell tart and custard Milk Mixed fruit platter Tuna and sweetcorn on wholemeal toast Flapjack Pure unsweetened apple juice diluted with water Scrambled egg on wholemeal toast with spread Milk Peaches Roast chicken, broccoli, carrots, mashed potatoes with spinach and gravy Pineapple upside down pudding with vanilla ice cream Milk Breadsticks with sliced apple Egg and Cress sandwiches Somerset apple cake with crème fraiche Pure unsweetened orange juice diluted with water Low sugar cereal with milk Toasted muffin with spread Milk Toasted tea loaf with spread Spaghetti Bolognese with added carrots Peach crumble with custard Milk Mini scotch pancake with spread /sliced strawberries Savoury pancakes with turkey and mushroom sauce Fruit cocktail in juice Pure unsweetened apple juice diluted with water Cornflakes with milk and raisins Small slice of toasted white bread with spread Milk Banana Fisherman’s Pie (Whiting and Mackerel) with peas and broccoli Fruit sponge and custard Milk Cream crackers with soft cheese, carrot and cucumber fingers Tortilla wrap with ham, lettuce and cucumber. Chocolate cereal cake 10
6. Menu Planning Table 2: Menu (Week 3) Breakfast Mid Morning Snack Lunch Water and diluted fruit juice available Mid Afternoon Snack Tea e.g. at 5.00 pm Water and diluted fruit juice available Monday Tuesday Wednesday Thursday Friday Pure unsweetened orange juice diluted with water Porridge Toasted wholemeal bread with spread/jam Milk Breadsticks Kiw Steak and mushroom pie Croquette potatoes and peas Milk jelly with chopped pineapple Milk Mini fruit scone with spread and a plum (or alternative seasonal fruit) Vegetable quiche served with carrot and cucumber sticks Peaches and custard Pure unsweetened apple juice diluted with water Low sugar cereal with milk Small slice wholemeal toast with spread and jam Milk Banana Baked salmon basted with olive oil New potatoes and green beans Fruit fromage frais served with strawberries Milk Mini scotch pancake Baked beans with wholemeal toast squares Rice Pudding with stewed apple Pure unsweetened orange juice diluted with water Scrambled egg on wholemeal toast with spread Milk Popcorn and sliced pears Boiled ham with baton carrots and cheesy cauliflower and broccoli bake Boiled new potatoes Fruit Flan Milk Apricot oat bar Houmous and pitta bread with tomatoes and oranges Raspberries Pure unsweetened apple juice diluted with water Low sugar cereal with milk Toasted muffin with spread Milk Apple chunks and sliced grapes Fish pie (cod) made with peas and carrots, Potato wedges and mushrooms Rock bun and blancmange Milk Small banana Quorn burger in a bun with lettuce and tomato Orange and lemon rice pudding Pure unsweetened orange juice diluted with water Cornflakes with milk and raisins Small slice of toasted white bread with spread Strawberry and banana milkshake Homemade chicken nuggets, oven chips, mixed vegetables Chocolate fudge pudding with custard Milk Finger food selection e.g. banana, apple and oatcake Sliced hard boiled egg with wholemeal bread soldiers with spread Fruit Yoghurt 11
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 64 and 65: 6. Menu Planning Using local food p
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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?