Food and Health Guidelines - Torfaen Family Information Service

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6. Menu Planning Healthy snacks and drinks Pre-school children often have small appetites and need regular meals together with 2-3 snacks per day. Snacks are important to help meet the energy needs of children. Snacks should be healthy, taste good and should have a clear nutritional benefit in that they should provide essential nutrients rather than just calories. The best snacks to serve are fresh fruit and vegetables and those free of added sugars. For further suggestions, see figure 1. To Avoid Sugary snacks to avoid in the Early Years setting include biscuits, sugary pastries, and sugary desserts including yoghurts, dried fruit, sugary breakfast cereals and confectionery. These can damage teeth if served too often throughout the day. Foods such as yoghurts are best kept to mealtimes. Foods such as crisps and savoury snacks are very high in salt and are not recommended. Nuts- whole nuts can cause choking. Some children may suffer from nut allergies when even small amounts can cause serious and sometimes fatal reactions to sufferers. It is probably best therefore to ban nuts altogether. (See appendix 5 for more information). Dried fruit- fine to eat as part of a pudding after a meal but can be bad for teeth if eaten as a snack. This is because of their sugary and sticky consistency. General snack time rules • We talk about the food • We look at the food • We feel the food • We smell the food • We taste the food • We do not have to eat the whole snack • We can say whether we like the food or not • We only take a snack if there is enough for everyone to have a piece. J Clarke, Snack time. 2005 Drinks Infants • Breastfed babies do not require any additional fluids other than breast-milk until they start to eat solid food. • Bottle fed babies less than 6 months of age should only be given cooled boiled water if additional fluid is required. • Breast milk or infant formula and water are the only suitable drinks for the first year of life. For healthy snack suggestions see Figure 1. 12
6. Menu Planning Figure 1: Snack ideas for Early Years settings Mint and cucumber dip with cream crackers and kiwi Finger food selection of apple, banana and oatcake Mini muffin toasted with spread. Melon and grape salad Mini scotch pancakes/ Mini pancakes and milk Rice cakes and celery sticks filled with soft cheese. Fruit smoothies made with milk Crackers served with soft cheese and sliced cherry tomatoes Popcorn (unsalted and unsweetened). Grapes and pear slices Fruit snack: peach, nectarine, kiwi, apple and plum segments Sliced banana on toast Wholemeal pitta served with houmous, cucumber and carrot sticks Kiwi fruit and milk Breadsticks, carrot and cucumber sticks and milk Finger food selection: carrot, cucumber and baby sweetcorn with bread sticks and houmous Tuna pâté on wholemeal toast. Sliced apple Crumpet toasted with fat spread. Orange and grape salad Soldiers of toast, apple slices and thin cheddar slices Fruit platter and milk. Satsuma segments Fresh fruit salad and milk Oatcakes with cottage cheese. Apple Mini scotch pancake with low fat spread and sliced strawberries Adapted from aroline Walker Trust, Eating well for under 5’s in childcare. 2nd edition 2006 13
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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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1 • Why is there a need for these
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1. Introduction and background It i
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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
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Page 50 and 51: 5 • Management of oral health •
Page 52 and 53: 5. Oral health Early Years carers c
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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
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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
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Page 90 and 91: 9 • Implementation • Training c
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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
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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
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Page 116 and 117: 10 12. Appendices
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12. Appendices Gluten-free diets So
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12. Appendices 14
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Food and Health Guidelines - Torfaen Family Information Service

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