Grub4Life Food and Nutrition Reference Manual

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Brands specialising in foods free from allergens 87 11. Training Notes -Food allergy versus food intolerance 88 12. Nutritional guidelines for infants 97 Table 21. Infant developmental stages 106 13. Training Notes - Nutritional guidelines for infants 109 14. The Eating Environment - Encouraging children to enjoy mealtimes 115 15. Communicating your commitment to excellence in Food & Nutrition 117 16. Food related customs 120 17. Celebrations and parties 121 Christmas - Gingerbread snowflake cookies 122 Christmas Dinner - Roast Turkey & trimmings with roast potatoes, vegetables & gravy 123 Christmas - Santa Cookies 124 Diwali and Eid - Paneer and vegetable skewers 125 Diwali and Eid - Spiced Cauliflower 126 Easter: Hot Cross Buns 127 Hanukah - Potato Latkes 128 St Andrews Day Cock-a-leekie soup 129 St David’s Day - Welsh onion cake 130 St David’s Day: Welsh Cakes 131 St George’s Day: Lancashire Hotpot 132 St Patrick’s Day- Irish Stew with soda bread 133 St Patrick’s Day- Irish Soda Bread 134 4 | Page
Good nutrition and health awareness should start from the earliest age. They are the foundations for lifelong learning and wellbeing. Grub4Life is proud to set the highest standards for our clients and the children in their care. We know it is essential that the highest quality food is served to young children and we train our clients with the most up to date nutritional guidance for children under 5. At Grub4Life, we strive for excellence in everything we do in food and nutrition. We thank you for helping us to achieve our aims in giving children the very best foundation for a healthy lifestyle for their futures. Nigel Denby RD Chief Dietitian and Co-Founder, Grub4Life 5 | Page
Page 1 and 2: Food & Nutrition Reference Manual a
Page 3: 10. Food allergy versus food intole
Page 7 and 8: 2. Methodology: Nutritional Guideli
Page 9 and 10: Although all meals must contain opt
Page 11 and 12: Table 3: Nutrient -based standards
Page 13 and 14: Table 5: Dietary Reference Values f
Page 15 and 16: The average daily intake of free fr
Page 17 and 18: 3. Key Nutrients Children under 5 g
Page 19 and 20: Which children may be at risk? Over
Page 21 and 22: There are various other good source
Page 23 and 24: The main source of vitamin D is exp
Page 25 and 26: Vitamin A Vitamin A comes in two fo
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Page 31 and 32: Menu Planning 31 | Page
Page 33 and 34: Table 9: Breads, other cereals and
Page 35 and 36: Table 11: Fresh, frozen, canned, dr
Page 37 and 38: Table 13 All milk & dairy foods, yo
Page 39 and 40: Table 15: Fish, Nuts and Seeds, & V
Page 41 and 42: Table 17 Table salt, stocks bottled
Page 43 and 44: Table 18: Portion size guide - Brea
Page 45 and 46: Suggested fruits and vegetable port
Page 47 and 48: 6. Training Notes - Menu planning 4
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7. Specific foods of importance Cer
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The salt requirements for children:
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8. Special diets Vegetarian Vegetar
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9. Training Notes Specific foods of
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10. Food allergy versus food intole
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Milk allergy Overview Allergic reac
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Hidden sources of milk in everyday
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Egg Allergy Overview The main cause
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This list is by no means exhaustive
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Wheat allergy Overview There is muc
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IMPORTANT! The recipes and formulat
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White sauce Allergen present Replac
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Brands specialising in foods free f
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12. Nutritional guidelines for infa
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Breastfeeding and or/formula feedin
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Moving on to textures There should
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Finger foods Encourage fine finger
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The basic principles of Baby Led We
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What should babies be drinking? Inf
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How many drinks per day? • Parent
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14. The Eating Environment - Encour
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15. Communicating your commitment t
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Food related customs 119 | Page
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17. Celebrations and parties At som
Page 123 and 124:
Christmas Dinner - Roast Turkey & t
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Diwali and Eid - Paneer and vegetab
Page 127 and 128:
Easter: Hot Cross Buns Ingredients:
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St Andrews Day Cock-a-leekie soup I
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St David’s Day: Welsh Cakes Ingre
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St Patrick’s Day- Irish Stew with
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