Food and Health Guidelines - Torfaen Family Information Service

6. Menu Planning
Guidelines for caterers:
• Always wash your hands before and
after preparing food.
• Never use cutlery for more than one
dish without washing it first.
• Mop up spillages quickly.
• Avoid cross contamination.
• Use separate utensils for allergy diets.
• Aim for special diets to look like regular
choices.
For information on peanut allergy, milk
allergy and gluten free diets see Appendix 5.
Vegetarianism
Vegetarianism can be divided into four
main groups:
• Partial vegetarian - red meat and offal are
excluded but may still eat chicken and/
or fish.
• Lacto-ovo vegetarian - red meat, offal,
poultry, and fish are excluded. Children will
eat milk and eggs.
• Lacto-vegetarian - red meat, offal, poultry,
fish and eggs are excluded. Children will
eat milk containing foods but not eggs.
• Vegans - all animal products are avoided.
Vegetarian diets
Babies and young children can obtain a
nutritionally adequate vegetarian diet if a
wide variety of foods are eaten. Remember
to include foods from the four main food
groups each day. However, the greater the
degree of dietary restriction, the greater the
risk of nutritional deficiency.
To ensure a healthy diet:
• Encourage regular meals and snacks.
• Choose alternatives sources of protein
to meat and fish such as eggs, soya
products (e.g. soya mince, tofu), beans
including baked beans, chick peas,
lentils, chopped nuts and nut spreads.
All these foods contain iron, which is the
main nutrient at risk in a vegetarian diet.
• Other sources of iron containing foods
to include are fortified breakfast cereals,
bread, especially wholemeal, green
leafy vegetables and dried fruit.
• Fruit, fruit juice and vegetables should
be included, as they are rich in vitamin
C, which enhances the uptake of iron
from non meat sources in the body.
• Include energy dense foods
e.g. spreading fats and cooking oils,
seed and nut butters, cheese, avocados,
dried fruit and houmous.
• Ensure an adequate calcium intake
by offering milk, cheese, yoghurt and
fromage frais on the menu.
• If cheese is served at the main course at
lunchtime include a protein containing
iron at the other main meal, for example
beans, lentils or eggs.
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