CFT early years menu s s sept 12 interactive Trẻ phát triển sớm

CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm CFT early years menu s s sept 12 interactive Trẻ phát triển sớm

Spring/summer menu and recipes for early years settings Eat Better, Start Better: contents Contents Introduction Page The food and drink guidelines Page Understanding the food and drink guidelines Page Recipe key features Page Spring/summer menu for early years settings Page Breakfast Page Mid-morning and mid-afternoon snacks Page 12 Lunch Page 18 – Main dishes Page 20 – Starchy and vegetable accompaniments Page 29 – Desserts Page 34 Tea Page 42 – Main dishes Page 44 – Starchy and vegetable accompaniments Page 52 – Desserts Page 55 Drinks Page 61 The nutrient framework Page 63 Nutrient content of recipes included in the spring/summer menu Page 64 References Page 68 Eat Better, Start Better: introduction Introduction This document contains an example one-week spring/summer menu for early years settings The example menu has been developed to meet the national voluntary food and drink guidelines for early years settings.a It illustrates the types and amounts of food and drink that can be provided to meet the nutritional requirements of children aged one to five years An example one-week autumn/winter menu is available to download from the Children’s Food Trust website www.childrensfoodtrust.org.uk/eatbetterstartbetter The menu includes three meals (breakfast, lunch and tea) and two snacks each day Recipes for each menu item have been included within this document These recipes are tried and tested favourites from early years settings across England Each recipe has been photographed to illustrate typical portion sizes for one to four-year-olds.b The actual portion size of each food is specified under each photograph, along with serving suggestions and tips The wider the variety of food and drinks eaten, the better the balance of nutrients provided The food and drink guidelines A healthy balanced diet for children aged one to five yearsc is based on the four food groups listed below, which provide a range of essential nutrients that children need to grow and develop: Starchy foods Fruit and vegetables Meat, fish, eggs, beans and other non-dairy sources of protein Milk and dairy foods The food and drink guidelines describe how often, how much, and which types of food from each of the four food groups below should be provided for children aged one to five years Following these guidelines will help to make sure that the food and drink provided for children is healthy, balanced and nutritious One of the basic principles of healthy eating is variety, as eating a wider range of different foods provides a better balance of nutrients Planning meals and snacks to include a variety of food and drinks from these four food groups each day will provide children with a good balance of nutrients and help ensure their nutritional needs are met It is important that the food and drink provided for children is balanced across each day, and also that children eat regularly, with breakfast, lunch, tea, and two or three snacks provided daily (either within an early years setting or at home) Using these food and drink guidelines to plan meals and snacks for children will help to make sure that all children eat a healthy, balanced diet, whether they attend full-day care in one setting, or several settings throughout the week Understanding the food and drink guidelines The ‘At a glance’ sections on pages 9, 13, 19 and 43 of this document list the food and drink guidelines for each meal and snack, as included in the practical guide The following symbols and terms are used in the ‘At a glance’ sections Use these pages to help you plan your menus for meals, snacks and drinks Limiting or avoiding some foods, ingredients and cooking practices will help to ensure that menus are healthy, balanced and nutritious Key to symbols  ood and drink guidelines – F use these to plan your meals and snacks  ood practice – consider these G when planning your meals and snacks Avoid Where the guidelines advise that food or drinks should be avoided, these should not be provided as part of any meals or snacks a Voluntary Food and Drink Guidelines for Early Years Settings in England: A Practical Guide available from www.childrensfoodtrust.org.uk/eatbetterstartbetter b Portion sizes are typical example portion sizes for children aged one to five years and are not suitable for children under the age of one year c Limit Where the guidelines advise that food or drinks should be limited, these should be provided no more than once a week This will help to decrease the amount of salt, sugar and saturated fat in children’s diets and increase the variety of food and drinks they are offered The food and drink guidelines have been written to ensure the nutritional requirements of children aged one to five years are met The nutrient framework has been derived from the Dietary Reference Values (DRVs) for children aged one to four years This includes children up to their fifth birthday Eat Better, Start Better: recipe key features Recipe key features Recipes for each item on the one-week spring/summer menu are included in this document These recipes are tried and tested favourites from early years settings across England Each recipe includes the following information Ingredients “Having standardised recipes has helped to reduce ingredient costs and food waste.” St Pauls Children’s Centre The ingredients used in each recipe are in line with the food and drink guidelines and examples of good practice listed in the practical guide For example: • Canned pulses used in the recipes contain no added salt or sugar • Whole milk and full-fat yoghurt and cheese are used in the recipes For more information about providing milk and dairy products for children aged one to five, see page 22 of the practical guide Quantities of ingredients are given in both metric and household measures where appropriate These have been given as a guide Individual products, brands and food items may vary in weight from those given Number of servings per recipe Each recipe includes two sets of ingredient weights, to make either five or 20 servings This means that the recipes can be used by childminders cooking for a small number of children, as well as nurseries, pre-schools and children’s centres cooking for larger numbers of children The ingredient quantities in the recipes can be multiplied to cater for larger numbers of children where needed Food photos Each recipe has been photographed as a meal and as individual accompaniments, to clearly illustrate the suggested portion size for children aged one-to-four years The portion sizes of each recipe are also illustrated in the photos on each page The actual sizes of the plates and bowls included in the photographs are listed below: • Small bowl – 8cm • Large bowl – 12cm • Plate – 20cm These diameters have been given to help those cooking and serving food in settings visualise the actual size of the portions given To see the actual size plates and bowls, please refer to page 71 of the practical guide Typical portion sizes The recipes include suggested portion sizes based on an average portion size for one to four-yearolds, so would be appropriate in a setting providing food and drink for a range of children Portion sizes for one to two-year-olds and three to four-year-olds are also shown where appropriate It is important to note that young children’s appetites vary, and that they should be encouraged to eat healthy food according to their appetite Typical portion sizes given are for the recipe as served In some cases this will be cooked food The weight of many foods can change during cooking, due to water loss or gain Here are some examples of how the weight of food changes when cooked: Changes in weight of foods from raw to cooked Food Raw weight (g) Cooked weight (g) Pasta (boiled) 35 80 White rice (boiled) 30 80 Lean minced beef (stewed) 35 30 Beef, braising steak (stewed) 50 30 Chicken breast (casseroled) 40 30 Pork sausages (grilled) 40 30 Salmon (steamed) 34 30 Red split lentils (boiled) 12 40 Symbols Symbols are displayed on each recipe to help you identify the most appropriate recipes for you and your setting These include identifying recipes containing common allergens, such as wheat, dairy, and eggs The symbols also indicate if the recipe includes a portion of starchy food, fruit or vegetable, meat, fish, meat alternative, dairy and if the recipe is suitable to cook with children Please note, the symbols displayed at the top of each recipe relate to the recipe only, and not to the complete meal as shown in the photograph The symbols included on appropriate recipes are: Key to recipes Allergy warning – wheat Portion of vegetables Allergy warning – dairy Portion of meat Allergy warning – egg Portion of fish Vegetarian main dishes Portion of meat alternative, pulses or eggs Portion of starchy food Portion of dairy Portion of fruit Suitable to cook with children An allergy symbol has been included on recipes that may contain wheat, dairy or egg These are included as a guide Individual brands and products may vary so it is important to read the label of products before using them All margarine used within recipes in this booklet is vegetable margarine and does not contain milk or dairy products See page 48 of the practical guide for more information Nutrient content of each recipe Each recipe included in the menu has been nutritionally analysed using menu planning and nutrient analysis computer software The energy and nutrient content of each recipe is listed in the table on pages 64–67 This information can be used to compare the nutrient content of different recipes Tea Planned to provide 20% of a child’s daily nutritional requirements Mid-afternoon snack Planned to provide 10% of a child’s daily nutritional requirements Lunch Planned to provide 30% of a child’s daily nutritional requirements Mid-morning snack Planned to provide 10% of a child’s daily nutritional requirements Cornflakes with whole milk and raisins Breakfast Planned to provide 20% of a child’s daily nutritional requirements Water Fresh fruit platter Beef and vegetable enchiladas or bean and vegetable enchiladas (v) Water Strawberries and plain yoghurt Water Ginger biscuits with sliced apple and a jacket potato Ratatouille with mozzarella cheese Whole milk Breadsticks with mozzarella balls and cherry tomatoes Water Raspberry purée with fromage frais Carrot cake Water with brown rice with white spaghetti Rice pudding with sultanas Water with red pepper sticks Blueberry muffin Water Chicken and vegetable couscous salad or Quorn™ and vegetable couscous salad Water Water Tuna and sweetcorn wholemeal pasta or chickpea and sweetcorn wholemeal pasta (v) Pitta bread with tsatziki and carrot sticks Water Banana buns with homemade tomato sauce, potato wedges and garden peas Lamb burger or bean burger (v) Water Wholemeal toast and spread with apple and grapes Diluted apple juice Plain yoghurt with malt loaf and spread Thursday White bread and spread with grapes Water Pineapple upside down pudding with custard with new potatoes and carrots Pork and apple casserole or mixed bean casserole (v) Whole milk Water Chickpea and vegetable curry (v) Toasted bagel and spread with strawberries Water Whole milk Toasted muffin with spread and melon Rice crispies and whole milk with dried apricots and banana Wednesday Pear and hard boiled egg with wholemeal bread and spread Tuesday Beef bolognaise or Vegetarian bolognaise (v) Water Rice cakes and banana Water Toasted crumpet and spread Monday Meal Water Crunchy summer crumble with yoghurt with potato salad and cucumber Savoury omelette Water Sliced peach with fromage frais and rice cakes Diluted orange juice Eve’s pudding with custard with sweetcorn Salmon and broccoli pasta or broccoli and lentil pasta (v) Water Sugar snap peas and houmous Water Toasted teacake and spread Wheat biscuits with whole milk and mixed berries Friday This spring/summer one week menu meets the food and drink guidelines and the average energy and nutrient requirements for children aged one to five Spring/summer menu for early year settings Breakfast Page Breakfast at a glance Page 10 Breakfasts included within the spring/summer menu Eat Better, Start Better: breakfast Breakfast at a glance Menu planning advice Breakfast is an important meal for young children Settings should liaise with parents to make sure that children always eat breakfast, whether at home or when they arrive at the setting Food Group Food and drink guidelines Provide a portion of starchy food as part of breakfast each day Provide at least three different varieties of starchy food across breakfasts each week Provide a variety of wholegrain and white starchy foods as part of breakfast each week Starchy foods It is good practice to provide wholegrain starchy foods for at least one breakfast each week Choose breakfast cereals with low or medium sugar content Avoid cereals high in sugar such as sugar-coated or chocolate-flavoured cereals Choose bread and bread products with a low salt content where possible Provide a portion of fruit or vegetables at breakfast each day Fruit and vegetables If you offer fruit juice at breakfast, this should be unsweetened and diluted (half juice and half water) Meat, fish, eggs, beans and non-dairy sources of protein Food from this group provides a useful source of iron and zinc and can be provided as part of breakfast Milk and dairy foods Children should have three portions of milk and dairy foods each day (including those provided at home); one of these can be provided as part of breakfast Children must have access to fresh drinking water Drinks If you offer fruit juice at breakfast, this should be unsweetened and diluted (half juice and half water) Eat Better, Start Better: breakfast Breakfasts included within the spring/summer menu Monday Ingredients 1–4 year olds Cornflakes 25g (4 20g tablespoons) 30g Whole milk 100ml 100ml 100ml Raisins 25g (1 tablespoon) 25g 25g Toasted crumpet 20g (½ a crumpet) 15g 25g Spread 4g (thinly spread) 3g 5g 100ml 100ml Drink: Water 100ml Tuesday Wednesday 3–4 year olds Ingredients 1–4 year olds 1–2 year olds 3–4 year olds Hard boiled egg 50g (1 egg) 50g 50g Wholemeal bread 25g (1 medium slice) 20g 30g Spread 4g (thinly spread) 3g 5g Pear 40g (¼ pear) 40g 40g Drink: Whole milk 100 ml 100ml 100ml Ingredients 1–4 year olds 1–2 year olds 3–4 year olds Rice crispies 25g (6 20g tablespoons) 30g Whole milk 100ml 100ml 100ml Dried apricots 25g (1 tablespoon) 25g 25g Banana 40g (½ a banana) 40g 40g 100ml 100ml Drink: Water 100ml 10 1–2 year olds Fruit platter Symbols relate to recipe, not complete meal Ingredients – Serves x40g Fresh strawberries 50g Fresh blueberries 50g Fresh peaches 50g Fresh grapes 50g Ingredients – Serves 20 Method Fresh strawberries 200g Wash and chop up fruit Fresh blueberries 200g Serve chilled Fresh peaches 200g Fresh grapes 200g Recipe adapted from Julia Deakin (Childminder) Suggested portion size for recipe 1–4 years – 40g 1–2 years – 40g 3–4 years – 40g 58 Preparation time minutes plus chilling time Cooking time None Serving suggestion Arrange the fruit in patterns, circles and lines and decorate with mint Tip Try with other seasonal fruits, such as nectarines Ginger biscuit with chopped apple Symbols relate to recipe, not complete meal Ingredients – Serves 10 Soft margarine 40g Caster sugar 30g Soft, dark brown sugar 25g Egg 25g (½ egg) Self-raising flour 75g Ground ginger ¼ teaspoon Eating apples, chopped (to serve) 200g Ingredients – Serves 20 Method Soft margarine 80g Preheat the oven to 180ºC/350ºF/gas mark and grease a baking tray Caster sugar 60g Cream together the margarine, the caster sugar and the dark brown sugar Soft, dark brown sugar 50g Egg 50g (1 egg) Self-raising flour 150g Ground ginger ½ teaspoon Eating apples, chopped (to serve) 400g Add the egg, flour and ground ginger gradually and mix to form a dough Roll into balls and flatten Place on the greased baking tray and bake for 10–15 minutes until golden brown Serve a biscuit with a portion of chopped apple Recipe adapted from Busy Bees Nursery Suggested portion size for recipe 1–4 years – 15g biscuit plus 20g apple 1–2 years – 15g biscuit plus 20g apple 3–4 years – 15g biscuit plus 20g apple Preparation time 20 minutes Cooking time Serving suggestion Serve with custard Tip Try using fresh strawberries 15 minutes 59 Rice pudding and sultanas Symbols relate to recipe, not complete meal Ingredients – Serves 10 Pudding rice 75g Milk, whole 750ml Caster sugar 35g Sultanas 250g Ingredients – Serves 20 Method Pudding rice 150g Pre heat the oven to 160ºC/325ºF/gas mark and grease an ovenproof dish Milk, whole 1.5L Wash the rice in a sieve and put it in the dish with the sugar Caster sugar 70g Sultanas 500g Heat the milk in a pan and pour over the rice and sugar Bake in the oven for 1½ to hours until the rice is tender Sprinkle the rice pudding with sultanas Recipe adapted from Caroline Walker Trust Suggested portion size for recipe 1–4 years – 100g 1–2 years – 85g 3–4 years – 115g 60 Preparation time 15 minutes Cooking time hours Serving suggestion Try with fresh strawberries Tip Add sultanas at the table Drinks Page 62 Diluted fruit juice Page 62 Whole milk Page 62 Water 61 Eat Better, Start Better: drinks Diluted fruit juice Whole milk Water 62 Average 1–4 years 1–2 years 3–4 year olds 100ml 100ml 100ml Method Dilute 50ml of 100% unsweetened fruit juice with 50ml of water Average 1–4 years 1–2 years 3–4 year olds 100ml 100ml 100ml Average 1–4 years 1–2 years 3–4 year olds 100ml 100ml 100ml Eat Better, Start Better: the nutrient framework The nutrient framework The food and drink guidelines are underpinned by a nutrient framework, which includes energy, and the key nutrients protein, fat, carbohydrate, non-milk extrinsic sugars, vitamin A, vitamin C, iron, zinc and sodium Providing the type and amount of food and drink illustrated by the example menu on page in this guide, will ensure children receive appropriate amounts of energy and nutrients The nutrientbased standards included in the nutrient framework were agreed by the Advisory Panel on Food and Nutrition in Early Years3 and are based upon current UK Dietary Reference Values (DRVs)1, specifying the amounts of energy and nutrients needed by different groups of people, and the recommended target salt intake to be achieved by populations of infants and children as recommended by Scientific Advisory Committee on Nutrition (SACN).4a The menu in this document has been nutritionally analysed against the nutrient framework that underpins the food and drink guidelines, and meets the nutritional requirements of children aged one to five years.5 The menu provides 90% of the energy and nutrient requirements for children aged one to five years The nutrient framework divides energy requirements across meals and snacks provided during full day care in the following proportions: • breakfast 20% • mid-morning snack 10% • lunch 30% • mid-afternoon snack 10% • tea 20% This leaves 10% for an additional drink or drink and snack at home in evening The above proportions are based on the assumption that lunch is a main meal (providing about 30% of energy) and tea is a light meal (providing about 20% of energy) Where settings provide tea as a main meal and lunch as a light meal, these proportions should be reversed Note: The spring/summer menu has been developed using the estimated average requirement (EAR) for energy, and the nutrient-based standards for fat, saturated fat, carbohydrate and non-milk extrinsic sugars based on this EAR, as specified by COMA1 not the 2011 Dietary recommendations for Energy published by SACN.2 a The Advisory Panel on Food and Nutrition in Early Years agreed that menus planned to cover a week or more, can have a maximum of 125% of the current population target for salt for children aged one to five years 63 64 See page 10 See page 10 See page 11 See page 11 hard boiled egg, with wholemeal bread and spread, pear and whole milk Rice cripsies with whole milk, dried apricots, banana and water Malt loaf and spread with plain yoghurt and diluted apple juice Wheat biscuits with whole milk and mixed berries, toasted teacake with spread and water See page 14 See page 14 See page 14 See page 15 See page 15 See page 16 See page 16 See page 16 Rice cakes with banana and water Toasted muffin and spread with clementine and water Toasted bagel and spread with strawberries and whole milk Wholemeal toast and spread with apple, grapes and water Houmous with sugar snap peas and water Plain yoghurt with strawberries and water Breadsticks, with tomato, mozzarella and whole milk White bread and spread with grapes and water Snacks See page 10 Portion size (g) Cornflakes with whole milk and raisins, toasted crumpet with spread and water Breakfast Recipe Nutrient content of an average portion of the recipe 110 145 58 139 108 249 79 97 288 221 233 225 272 Energy (kcal) 3.6 7.9 1.8 10.9 3.3 8.7 0.5 0.7 8.6 6.9 4.5 11.9 6.5 Fat (g) 18.6 11.7 7.0 6.5 17.8 36.0 16.0 22.3 44.5 35.3 44.6 18.6 49.2 Carbohydrate (g) 0.0 0.4 1.9 0.0 0.0 2.7 0.0 0.0 2.5 9.7 6.3 0.0 8.0 Non-milk extrinsic sugar (g) The table below displays the nutrient content in a portion of each of the recipes shown in the spring/summer menu This is based on the suggested portion sizes for one to five-year-olds 2.1 7.4 3.7 4.3 3.0 8.7 3.2 2.0 9.5 6.7 6.2 12.0 7.1 Protein (g) 0.7 0.3 0.2 1.1 0.8 0.9 0.4 0.1 4.0 0.8 2.8 1.6 3.0 Iron (mg) 0.3 1.0 0.5 0.8 0.5 0.9 0.2 0.1 1.2 0.7 0.8 1.5 0.7 Zinc (mg) 44.7 182.4 126.1 36.5 36.6 222.1 40.4 4.6 172.5 166.1 251.9 179.5 155.6 Calcium (mg) Nutrient content of an average portion of one to four-year-olds by recipe 19.5 109.4 19.4 12.4 15.8 56.8 22.5 1.4 69.3 56.3 53.8 157.4 66.0 1.2 13.3 29.9 12.3 1.4 31.3 3.6 4.4 24.9 13.9 6.7 4.5 2.3 132.0 140.5 50.3 201.0 120.3 226.0 108.6 24.7 273.3 183.0 160.0 209.9 309.0 Vitamin A Vitamin C Sodium (μg) (μg) (mg) 65 See page 17 Rice cakes with fromage frais, peach and water 50 100 200 60 200 120 110 100 Lamb burger Pork and apple casserole Salmon and broccoli pasta Bean burger Broccoli and lentil pasta Chickpea and vegetable curry Mixed bean casserole Vegetarian bolognaise 90 90 90 90 Brown rice New potatoes Potato wedges White spaghetti Lunch: accompaniments 110 Beef bolognaise Lunch: main dishes See page 17 Pitta bread with tsatziki, carrot sticks and water Snacks continued Portion size (g) Nutrient content of an average portion of the recipe 94 132 59 128 109 68 90 210 87 246 87 97 87 126 116 Energy (kcal) 0.6 1.3 0.3 1.0 6.2 1.0 3.4 7.8 3.1 9.5 4.4 5.1 4.4 1.5 1.0 Fat (g) 20.1 28.5 13.9 29.2 4.3 11.5 11.5 29.1 11.2 25.7 3.3 3.1 2.7 23.5 23.8 Carbohydrate (g) 0.0 0.0 0.0 0.0 0.0 0.2 0.1 0.0 0.6 0.0 0.6 0.0 0.0 5.9 0.5 Non-milk extrinsic sugar (g) 3.3 3.5 1.3 2.4 9.3 4.1 3.9 7.7 3.8 16.0 8.6 10.0 9.4 6.0 4.4 Protein (g) 0.5 0.6 1.4 0.5 1.8 1.3 1.5 1.9 1.1 1.0 0.7 1.1 1.2 0.2 0.9 Iron (mg) 0.5 0.5 0.3 0.6 0.9 0.5 0.5 1.1 0.5 1.2 1.2 1.8 2.1 0.3 0.4 Zinc (mg) 6.3 9.9 11.7 3.6 65.1 35.1 38.9 38.6 42.0 177.9 11.4 23.4 17.2 88.4 90.9 Calcium (mg) 0.0 0.0 0.0 0.0 77.8 163.3 242.9 85.1 12.8 96.3 38.9 11.4 97.2 56.8 837.2 0.0 12.6 13.5 0.0 14.9 3.1 2.2 8.5 0.5 9.5 9.5 0.2 20.1 12.4 3.1 0.0 10.8 9.0 0.9 235.6 227.7 90.5 58.5 124.8 236.6 38.9 49.4 50.1 54.7 123.7 Vitamin A Vitamin C Sodium (μg) (μg) (mg) 66 40 40 Garden peas Sweetcorn 50 60 60 60 100 Carrot cake Custard Eve’s pudding Pineapple upside down pudding Raspberry purée with fromage frais 150 140 150 160 150 Chicken and vegetable couscous salad Beef and vegetable enchiladas Tuna and sweetcorn wholemeal pasta Chickpea and sweetcorn pasta salad Quorn™ and vegetable couscous salad Tea: main dishes 50 Banana buns Lunch: desserts 40 Carrots Lunch: accompaniments continued Portion size (g) Nutrient content of an average portion of the recipe 188 206 207 218 209 78 134 122 63 205 159 44 28 10 Energy (kcal) 5.9 7.8 3.9 2.0 Carbohydrate (g) 2.6 8.0 7.3 9.5 3.6 4.9 6.2 6.2 2.0 32.2 28.6 23.6 17.8 31.6 4.5 19.3 16.1 9.9 11.5 24.4 2.8 0.9 0.4 0.2 Fat (g) 0.3 0.1 0.1 0.2 0.0 0.1 11.5 9.1 3.2 14.3 25.3 0.0 0.0 0.0 Non-milk extrinsic sugar (g) 11.1 6.8 13.4 15.7 14.7 4.2 1.7 1.7 1.7 3.0 11.6 1.7 2.4 0.2 Protein (g) 1.2 1.7 1.6 1.5 1.2 0.3 0.5 0.4 0.1 1.1 47 0.2 0.6 0.2 Iron (mg) 3.2 1.3 1.3 2.2 1.1 0.4 0.2 0.2 0.2 0.6 1.3 0.2 0.3 0.0 Zinc (mg) 31.5 36.3 25.7 109.2 24.0 76.0 35.7 32.7 61.9 32.8 0.5 1.2 14.0 9.6 Calcium (mg) 53.8 12.9 11.8 163.9 53.8 49.6 76.3 75.7 17.1 352.2 0.3 8.0 38.1 893.5 17.0 0.2 0.2 15.8 17.0 12.8 2.3 3.3 0.5 0.3 66.5 2.8 4.8 0.8 127.0 186.9 216.5 180.1 23.7 22.8 106.6 106.6 22.3 179.0 145.2 0.4 0.8 20.0 Vitamin A Vitamin C Sodium (μg) (μg) (mg) 67 70 150 Savoury omelette Bean and vegetable enchilada 90 40 40 Potato salad Cucumber Red pepper sticks 120 15 100 40 Crunchy summer crumble and yoghurt Ginger biscuit with chopped apple Rice pudding and sultanas Fresh fruit platter 100 100 100 Whole milk Diluted orange juice Diluted apple juice Drinks 50 Blueberry muffin Tea: desserts 90 Jacket potato Tea: accompaniments 65 Ratatouille with mozzerella Tea: main dishes continued Portion size (g) Nutrient content of an average portion of the recipe 19 18 68 15 162 72 143.5 132 92 122 198 93 49 Energy (kcal) 0.1 0.1 4.0 0.1 3.4 2.9 4.5 6.9 0.1 0.0 4.2 0.2 7.7 6.5 3.2 Fat (g) 4.7 4.4 4.7 3.6 31.0 11.4 22.1 17.2 1.8 0.6 13.0 28.5 24.3 2.2 1.7 Carbohydrate (g) 4.7 4.4 0.0 0.0 12.4 5.7 7.5 8.4 0.0 0.0 0.1 0.0 0.2 0.0 0.0 Non-milk extrinsic sugar (g) 0.2 0.3 3.4 0.3 3.8 1.0 4.9 1.7 0.4 0.3 1.3 3.5 8.4 6.5 3.6 Protein (g) 0.1 0.1 0.0 0.2 0.6 0.3 0.8 0.4 0.1 0.1 1.3 0.6 1.5 1.0 0.4 Iron (mg) 0.0 0.0 0.4 0.1 0.5 0.1 0.6 0.2 0.0 0.0 0.3 0.5 0.7 0.7 0.5 Zinc (mg) 4.3 5.0 121.7 4.7 111.3 31.0 134.1 43.8 3.2 7.2 12.8 9.9 133.5 30.7 64.2 Calcium (mg) 0.7 1.4 34.2 2.8 26.2 19.5 33.7 47.5 136.8 4.0 5.3 0.0 163.8 115.2 66.7 13.3 19.5 2.1 12.0 0.8 0.0 6.3 2.8 52.0 0.8 12.4 12.6 15.8 5.3 3.8 3.0 5.0 44.3 1.2 38.4 51.0 94.5 90.2 1.6 1.2 38.2 10.8 303.9 75.0 55.1 Vitamin A Vitamin C Sodium (μg) (μg) (mg) Eat Better, Start Better: references References Department of Health (1991) Report on Health and Social Subjects No 41 Dietary Reference Values for Food Energy and Nutrients for the United Kingdom HMSO, London Scientific Advisory Committee on Nutrition (2011) Dietary Recommendations for Energy; prepublication copy www.sacn.gov.uk/reports_position_statements/reports/sacn_dietary_ recommendations_for_energy_report.html Advisory Panel on Food and Nutrition in Early Years (2011) Laying the Table: Recommendations for National Food and Nutrition Guidance for Early Years settings in England [Online] Available at www.childrensfoodtrust.org.uk/apfney Scientific Advisory Committee on Nutrition (SACN) (2003) Salt and Health The Stationery Office www.sacn.gov.uk/pdfs/sacn_salt_final.pdf Voluntary Food and Drink Guidelines for Food and Drink in England – A Practical Guide www.childrensfoodtrust.org.uk/eatbetterstartbetter 68 Eat Better, Start Better: notes 69 Eat Better, Start Better: notes 70 Eat Better, Start Better: notes 71 Spring/summer menu and recipes for early years settings: SSMREYS 03 The Children’s Food Trust The Children’s Food Trust aims to reduce childhood obesity and improve educational performance through improving the food our children eat both in and out of school and in early years settings We work directly with thousands of schools, millions of parents and with local authorities across the country We campaign on key issues for school food We run the UK’s biggest network of cooking clubs and, under our previous name of the School Food Trust, we were directly responsible for developing and introducing the national food and nutrition guidelines in both schools and early years settings We make a difference, and would be pleased to help you too Let’s Get Cooking Let’s Get Cooking provides training, support and resources for setting up and running healthy cooking activities for people of all ages Let’s Get Cooking is a programme run by the Children’s Food Trust www.letsgetcooking.org.uk Contact us Children’s Food Trust 3rd Floor, East Parade, Sheffield S1 2ET Tel: 0800 089 5001 or 0114 299 6901 Email: info@childrensfoodtrust.org.uk www.childrensfoodtrust.org.uk Children’s Food Trust registered charity number 1118995