Section D - Early Learning and Childcare in Highland



Food & Drink Provision for 3 to 5 year olds in Early Learning and Childcare SettingsUpdated August 2014This guidance document is to help centres plan snack to meet the needs of 3 to 5 year old children, who will have entitlement to 600 hours a year of Early Learning and Childcare.The guidance is in 5 sections:Section A: The purpose of snackSection B: What food should be provided Section C: Different ways of organising snack timeSection D: Opportunities for linking food provision and CfE Outcomes and ExperiencesSection E: Guidance on funding, finance and procurement169608551879500Section A: The purpose of snackDue to the distance and time some children may take to get to and from a centre and the increase in time spent in an Early Learning and Childcare Setting, it is very important to ensure they are provided with foods which are nutritionally balanced and can sustain them whilst they are in our care.National Care Standard 3.3 requires that children and young people have the opportunity to learn about healthy lifestyles, including a healthy diet and developing good eating habits.Section B: What to provide Full guidance on individual foods in provided in appendix 1. This section provides examples of the sorts of snacks that are appropriate for 3, 4 and 5 year olds attending the new, longer morning or afternoon sessions. The suggestions are organised in 3 categories. These are:Simple ideas that require no cooking.Simple ideas where some heating or cooking is involved.Ideas that are a little more involved and therefore likely to be provided more rarely (monthly, termly or for special occasions)Specific examples in each category are given below but this is by no means an exhaustive list.Simple ideas for cold foodSimple ideas that involve cooking or heatingMore involved snack / meal ideas Sandwiches, wraps or rolls - fillings of tuna mayo, egg, houmous, ham, salad (Serve with raw veg or cherry tomato)Toast with beans, egg, sardines, houmous or cheeseJacket potato with meat or vegetable chilli or with bolognaiseOatcakes or crackers topped with oily fish (canned or smoked), egg, houmous or cheese (Serve with raw veg or cherry tomato)Fish fingers with peas, Sweetcorn or other veg (fresh or frozen)Couscous with roasted vegBreadsticks, peppers, cucumber, carrot, celery sugar snap peas & other raw veg with houmous, smoked mackerel pate, cream cheese, tomato salsa or avocado dipJacket potato with beans, cheese, tuna, salmon or mackerelDahl (spiced lentils), vegetable curry or chilli with riceBerries, grapes, plums, bananas and clementines can be served as whole piecesVegetable and / or lentil / bean / chick pea soup with bread, scone or oatcakePasta with tomato sauce with or without vegetables, oily fish or mince or cheesy pastaOther fruits like apple, melon, mango, pear, orange may be better chopped. Can be served as fruit salad with plain or fruit yoghurtMilk puddings – eg: custard, semolina, rice with fruit Salads made with pasta, mixed beans, couscous, rice or potatoesBreakfast cereal with milk. Avoid high sugar cereals and include some high fibre ones. Homemade cheese & tomato pizza with optional toppings (veg/meat/fish)Full guidance on a wide range of foods and drinks is provided as an appendix to this document. If you are interested in including a food not mentioned above, there is a good chance that there is some guidance given in the appendix.Portion Sizes Portion sizes should be large enough in the morning to bridge the gap between breakfast at about 8 am, and lunch at 1pm. A 5 hour gap for young children is too long for most without something significant to eat. Portion size for food provided in the morning or afternoon will depend on a number of factors:Age of child. Most 3 year olds will need a lot less than older children who could be as old as 5.Whether or not a child is also getting a school meal (earlier or later) as part of “wrap around care”.Which session – The afternoon session may start too early for children to have had lunch before they arrive.To use the simpler cold food suggestions as an example, a sandwich with 2 slices of bread may be too large for a child attending a morning session. However, older children attending the afternoon session may need a portion this large especially if they haven’t had lunch. Guidance on Overall Balance of MenusFood and drink provision in Early Learning and Childcare Settings should reflect the proportions of the food groups shown in the image of the ‘eatwell plate’ below.More specifically:?The group that needs most thought and planning to ensure that it is sufficiently represented, is the fruit and vegetable group. All sessions should include something from this group, with the emphasis on variety. Please note that a portion of fruit or vegetable is a handful. For a pre-school child this might be a clementine, half a dozen grapes, 3 strawberries or half an apple or banana. If you are making vegetable soup, we recommend that it includes a portion of vegetables per serving.?It is important that children are given a wide range of protein rich foods. This is because different protein based foods add nutrients that vary greatly from one food to the other. For example, beans, oily fish and red meat are all protein based, but each of these is rich in different additional nutrients (fibre, omega 3 and Iron respectively). Specifically, encouraging more oily fish is an important “dietary goal” in Scotland.?Calcium rich dairy foods like milk, cheese, yoghurt and fromage frais, can be provided regularly. (Milk daily and cheese and or yoghurt 2 or 3 days a week. Cheese is also a good source of protein and can be used instead of other protein based foods. However, it should not be used to replace other protein based foods in more than 2 of the 5 morning or 2 of the 5 afternoon sessions. This is because other protein based foods are rich in other nutrients (not found in cheese) and cheese is high in saturated fat.?Starchy foods can be part of any food occasion. These include bread, oatcakes, crackers, pasta, cereals, potatoes and rice. Light snacks need not contain something from this group (eg: fruit and yoghurt) but they could do (eg oatcakes). Food intended to be more substantial (eg: for the afternoon session) is very likely to need something from this group. White rice, pasta, bread and low fibre cereals are fine, but make sure you include higher fibre wholegrain based choices regularly too.?The smallest ‘eatwell plate’ food group is called “Foods high in fat and sugar”. This is not all high fat foods. Instead, to be in this group, you must be high in fat and / or sugar and low in nutritional value. These foods can be included but not too often and not in large quantities. For example, occasional inclusion of home baked items like cakes, tray bakes and pastry is fine. However, we do not recommend the provision of chocolate, confectionery or drinks with added sugar. This is consistent with the food in school legislation.center28067000Appendix 1 – Guide to specific foods and drinksThe 4 tables below makes suggestions for how certain foods can be included. It also describes the nutritional, practical, financial and cultural advantages and disadvantages for each food. Some foods in the tables below, are colour coded. If it is shown in green, it is highly recommended from a nutritional perspective as it contributes directly to the “Scottish Dietary Targets” (more fibre, oily fish, fruit and vegetables). If it is coded amber, the food or drink should be included infrequently. If it is coded red, its inclusion is discouraged.Starchy food group Starchy foodHow to includeDisadvantagesAdvantagesWhite bread Sliced, sandwich, roll, wraps, toasts or breadsticksLow in fibreCheap, convenient, familiarHigher fibre breadsWholemeal, granary or seeded, high fibre crispbreadsLess familiar than white, refined versions. Sometimes more expensive than white.High in fibre for sustained energy and gut health. A source of magnesium and vitamin E.OatcakesServe with cheese, cream cheese, fish houmous or pateOften high in saltConvenient and high fibre for sustained energy and gut health. Traditional.CrackersWater biscuits or cream crackersSome crackers arte high in fat and saltConvenient for “snack”PopcornHomemade - Plain (not salted or sweetened)Shop bought versions usually too high in sugar or saltCheap and popular. Can involve pupils in prep.PotatoesHot or cold, new or oldMore like a meal itemCheapRiceHot, in soup or in saladRequires cooking.Goes well with curry, chilli or stir fryBreakfast cereals High fibre is the best choice (over 6%) and make sure it is low sugar (under 10%) – eg: porridge, Weetabix or equivalent, Shreddies or equivalent Careful to avoid high sugar cereals.Convenient, sometimes high in fibrePasta In main dishes (macaroni or spaghetti), in soup (Vermicelli)or in salad (fusilli, penne or cous cousRequires cooking. Avoid canned pasta in tomato sauce (go for beans in sauce or cooked dried pasta instead)Good vehicle for sauces with “hidden” vegHomemade breadSoda bread is quickest as no proving required. Could make pizza bases for children to choose on topping.Time consuming.Can involve children.Fruit and vegetablesFruit or veg foodHow to includeDisadvantagesAdvantagesWhole fruitBanana, grapes, berries, plums, clementinesSome children dislike whole piecesEasyCut up fruitOranges, melon, apple, pear, mango, kiwiMessier and takes more timeVisually attractive if mixed. Easy to eat.Raw vegPeppers, cucumber, sugar snap peas, carrotPopular with young children who like veg to be crunchySaladDressed or undressed, mixed or separate items (like cherry tomatoes and cucumber sticks). Can include raw veg (eg: red cabbage)Mixed dressed salad requires use of cutlery. Not so appealing in winter“Rainbow” salad can look visually temptingCooked vegUsually with part of a mealCooked veg on their own (not part of a meal) is not part of our food culture. Requires cooking.Wider range of foods and textures possible compared to raw onlyVeg in soupCan be blended or left as discrete pieces. Aim for at least 40g veg per serving.Requires cooking. Care with hot liquids. Some soups are high in salt. Popular way to eat veg for children. Can combine with protein or starchy foods eg: lentils, potatoes and barley. Easy to prepare.Pure fruit juiceDilute with water (50:50). (Milk and water should be the main drinks offered).Not good for teeth due to “free” sugars and acid so use rarely. Very low in fibre.Provides most of the nutrients found in pieces of fruit. Acceptable to children who struggle with food texture.Fruit smoothiesShop bought or homemade. Can use fresh or frozen fruit thinned by pure juice or water. (Do not add sugar, honey or syrup. Use apple juice or banana for sweetness.Expensive. Not good for teeth so use rarely.Can involve children in designing and preparing. Contains some fibre.Cooked, canned or frozen fruitStewed apple, canned pears or peaches (in juice not syrup), berry compote with plain yoghurtSuitable in cold weather or out of season.Dried fruitRaisins, apricots, figs and dates on their own or in baking. Not good for teeth so use rarely. Convenient. Avoid versions with added sugar.Healthier way to sweeten cakes & traybakes.Protein foods & calcium rich dairy foods (included in the same table as calcium rich dairy foods are also protein sources)Protein sourceHow to includeDisadvantageAdvantageHamIn sandwich, salad or soupHigh in salt and preservativesFamiliar and convenientSpam, luncheon meat and other cold sliced processed meatsNot recommended. High in fat, salt and preservativesCheapCanned sardines, mackerel or salmonWith bread, toast, crackers or oatcakesUnfamiliarAffordable, rich in omega 3 fatsCanned TunaWith mayo and sweetcorn/cucumber in sandwich or with jacket potatoNot reliably high in omega 3Most familiar form of canned fish.Contains some omega 3Smoked mackerel pate or pickled herringOn toast, crackers or oatcakesHigh in saltConvenient, rich in omega 3 fatsFish fingersWith veg or beansMore meal than snack itemContains a little omega 3EggsScrambled or hardboiledCare to avoid undercookingCheap, vegetarianLentilsIn soup, salads or a spiced dahlRequires use of cutleryHigh in fibre, cheap, vegetarianProcessed red meatSausages (hot or cold), meatballs, haggis or black puddingHigh in salt and fat.Not very snack like.Cheap and often rich in Iron and zincProcessed white meatBreaded turkey or chicken nuggetsOften poor quality and high in salt and fatFamiliarCold meats (not cured)Sliced cold beef, turkey, chicken or pork or chicken drumsticks (hot or cold)Expensive and shorter shelf life than hamNo preservatives and less salty than hamBeansCanned baked beans or kidney beans in soup or chilliRequires use of cutleryHigh in fibre,Cheap,VegetarianCheeseCheese in sandwich or with oatcake/crackerLow in Iron compared to other protein sources. High in saturated fat and saltConvenient and familiar, rich in calciumMilkPlain, semi-skimmed (no need for milkshake!)Does not involve eating / chewingLow sugar drink containing calcium and only protein based drinkYoghurtPlain with fruit or fruit flavouredMost fruit flavoured yoghurts are high in sugar (aim for 12g per 100 or less)Familiar, vegetarian, rich in calciumHoumous or mashed avocadoOn toast, sandwich, cracker or oatcake or dip for veg/breadsticksNutritiousFoods from the high fat / high sugar foods groupFood How or if to includeDisadvantageAdvantageShop bought biscuits, cakes & cereal barsMostly too high in fat or sugar to recommend. Can consider if high in fibre (over 6%), and only a low or medium sugar food (under 20%).Unlikely to be of any benefit other than as a source of energy. Use infrequently if at all.Convenient and popularHome baked cakes & traybakesUse Healthier baking guidance document. Recipes can include veg, dried fruit, oats etc. – eg: flapjack, banana muffins, carrot cake etcTime consuming. Most recipes will still be high in either fat, sugar or both.Opportunity to involve children in baking. Cheap.Homemade sconesWhite, wholemeal or half and half. No need to add jam. Spreading fat optional.Time consuming. Opportunity to involve children in baking. Cheap.Homemade pancakesNo need to add jam, honey or syrup. Can serve with banana or other fruit.Time consuming.Opportunity to involve children in cooking. Cheap.Foods containing pastryPork pies, meat pies, sausage rolls, croissants, butteries and quichesHigh in fat and sometimes with a high fat, processed meat, filling. Generally not recommended except for quiche if it contains vegetables or fish. ConvenientSugary drinks, drinks with artificial sweeteners, chocolate, confectionery, and crispsNot recommended. Infrequent use of “Walkers Lites” and other other snack that meets the “savoury snack specification” is acceptable. High in fat and/or sugar, low in nutritional value.Popular!Milk puddingsEg: rice pudding, semolina & custard – serve with fruitCan be high in sugar.ConvenientSection C: Different Ways of organising snackStaff should use each snack time format as an opportunity to encourage children to try a variety of different foods, develop social skills, and most importantly, develop independence skills. The most common snack formats are:Flexi-snack This allows children to self - select when they access a snack break – usually within perhaps a 30 - 40 minute period each day. This flexibility allows children to complete an activity before moving to the snack area and reduces space used for snacks. In centres using flexi-snack, a posting system is usually used to help identify those who have had snack. All together snackThis allows for children coming together for snack in small groups at the same time supported by an adult. Socialisation can be encouraged through supporting conversation between children. This is a time when valuable information about children outside the group can be used to help meet their needs and interests.A combination of both formats may also be used across a week. For example, where a group may be using the gym hall one day a week, it may be easier to use altogether snack rather than flexi snack. center24765000Section D: Opportunities for linking food provision with CfE Experiences and OutcomesHere are some possible contexts for learning which you may find a useful starting point for inclusion in your weekly planning meetings. However, this is not a definitive list! Please remember all the wonderful cross curricular links with the other curricular areas, not forgetting all the early literacy and numeracy learning opportunities.Food and Health Nutrition Possible contexts for learningI enjoy eating a diversity of foods in a range of social situations.HWB 0-29aSnack timeTaster sessionsPartiesVisits to shops, cafés, bakeries, etc. Picnics – indoors and outCelebrations e.g. Christmas, Burns Day, Chinese New YearPacked lunch/school canteenPlayground visitsSchool/centre based opportunitiesTapping into expertise in the wider communityTogether we enjoy handling, tasting, talking and learning about different foods, discovering ways in which eating and drinking may help us to grow and keep healthy.HWB 0-30aSnack timeBaking/cooking sessionsSmoothies machine, popcorn machine etcTaster sessionsCookery books & magazinesLearning about and tasting foods from other culturesVisits to shops, farms etc.I know that people need different kinds of food to keep them healthy.HWB 0-32Snack timeDiscussionsTaster sessionsCookery booksPosters, books & gamesVisits from the oral hygienist and health visitorSafe and hygienic practicesI am becoming aware of how cleanliness, hygiene and safety can affect health and wellbeing and I apply this knowledge in my everyday routines such as taking care of my teeth.HWB 0-33aHand washing & teeth cleaningVisits from the Oral Hygienist & visits from Health Visitor‘Tooth Fayre’“Clean Hands” materialsSnack timeRole playFood and the consumerI explore and discover where foods come from as I choose, prepare and taste different foods.HWB 0-35aNursery gardenVisits to garden centresVisits to children’s farmsSnack time Celebrations Taster sessionsBooks & the internetLearning about and tasting foods from other culturesCarbon foot printscenter317500 ................
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