Food and Health Guidelines - Torfaen Family Information Service

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9 • Implementation • Training courses • Checklist 6
9. Implementation and Training Implementation We hope that all Early Years childcare settings will implement the guidelines, in particular those childcare settings offering full day provision. Training Courses Basic Food Hygiene courses are available for a minimal cost locally. NVQ level training is available from local colleges in food handling and preparation skills. Open College Network courses in ‘Food an Nutrition Skills’ and ‘Practical Cookery Skills’ are being delivered by dieticians across Wales. These are available at leavels 1, 2 and 3. To access these courses mail to: lifestyles@wales.gsi.gov.uk 1
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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
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• Breastfeeding • Formula feedi
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2. Babies 0-12 months Using express
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2. Babies 0-12 months For settings
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2. Babies 0-12 months Introducing b
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2. Babies 0-12 months • It is imp
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2. Babies 0-12 months Foods to avoi
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2. Babies 0-12 months Checklist 1 P
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• Why is good nutrition important
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3. Children 1-4 years Food groups E
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3. Children 1-4 years Group 3 Bread
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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 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 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
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Food and Health Guidelines - Torfaen Family Information Service

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