Grub4Life Food and Nutrition Reference Manual

More documents

Recommendations

Info

Menu Checklist Use this checklist to help you plan your menu. Once you have drafted out your menu, use it to see whether your meets the guidelines. You could add more items to the checklist. 42 | Page
Table 18: Portion size guide - Breakfast options, Bread and starches, Composite Meals and Dairy foods 1-3 years 3-5 years Breakfast options porridge 110g 140g Cereals 20g 30g Milk with cereal 50 ml 50 ml Bread and starches Bread Half a slice 15g Small slice 25g Pitta bread Small pitta 35 g Small pitta 35 g Pasta 90g boiled 100g boiled Rice 90g boiled 100g boiled Couscous 90g cooked 100g cooked Boiled potatoes 100g 100g Baked potatoes 75g 100g Wholemeal roll 50g 60g Mashed potatoes 100g 120g Plain scone 25g 25g Ciabatta bread 35g 50g Composite meals Spaghetti Bolognaise 180g 275g Chicken Korma 90g 100g Risotto 150g 180g Vegetable lasagne 160g 180g Beef stew 90g 105g Dairy foods Cheese cubes Fromage frais & yoghurt 60g 125g Rice pudding 100g 150g Cheese as a snack 10g 15g Cheese with a main meal 30g 45g Custard 60g 100g 43 | Page
Page 1 and 2: Food & Nutrition Reference Manual a
Page 3 and 4: 10. Food allergy versus food intole
Page 5 and 6: Good nutrition and health awareness
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
Page 27 and 28: 27 | Page
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: Table 17 Table salt, stocks bottled
Page 45 and 46: Suggested fruits and vegetable port
Page 47 and 48: 6. Training Notes - Menu planning 4
Page 59 and 60: 7. Specific foods of importance Cer
Page 61 and 62: The salt requirements for children:
Page 65 and 66: 8. Special diets Vegetarian Vegetar
Page 67 and 68: 9. Training Notes Specific foods of
Page 71 and 72: 10. Food allergy versus food intole
Page 73 and 74: Milk allergy Overview Allergic reac
Page 75 and 76: Hidden sources of milk in everyday
Page 77 and 78: Egg Allergy Overview The main cause
Page 79 and 80: This list is by no means exhaustive
Page 81 and 82: Wheat allergy Overview There is muc
Page 83 and 84: IMPORTANT! The recipes and formulat
Page 85 and 86: White sauce Allergen present Replac
Page 87 and 88: Brands specialising in foods free f
Page 93 and 94:
93 | Page
Page 95 and 96:
95 | Page
Page 97 and 98:
12. Nutritional guidelines for infa
Page 99 and 100:
Breastfeeding and or/formula feedin
Page 101 and 102:
Moving on to textures There should
Page 103 and 104:
Finger foods Encourage fine finger
Page 105 and 106:
The basic principles of Baby Led We
Page 107 and 108:
What should babies be drinking? Inf
Page 109 and 110:
How many drinks per day? • Parent
Page 111 and 112:
111 | Page
Page 113 and 114:
113 | Page
Page 115 and 116:
14. The Eating Environment - Encour
Page 117 and 118:
15. Communicating your commitment t
Page 119 and 120:
Food related customs 119 | Page
Page 121 and 122:
17. Celebrations and parties At som
Page 123 and 124:
Christmas Dinner - Roast Turkey & t
Page 125 and 126:
Diwali and Eid - Paneer and vegetab
Page 127 and 128:
Easter: Hot Cross Buns Ingredients:
Page 129 and 130:
St Andrews Day Cock-a-leekie soup I
Page 131 and 132:
St David’s Day: Welsh Cakes Ingre
Page 133 and 134:
St Patrick’s Day- Irish Stew with
show all

Grub4Life Food and Nutrition Reference Manual

Create successful ePaper yourself

Delete template?

Save as template?