The information in Annex 1 provides nutrient guidance
for adequate food and nutrition provision for children aged
1-3 years and 4-5 years attending partial day care or
pre-school education. Children, as individuals, have
different energy and nutrient requirements depending on
their age, gender, body size, rate of growth and level of
activity. For young children, there are no hard and fast
rules about what must be served as a breakfast, a snack, a
light meal or a main meal. Depending on the likes and
dislikes of the children, their appetite, and their
willingness to try foods, food items can be interchanged
for snacks, meals or breakfast. Nutrient standards have
therefore been based on a combination of one meal and one
snack (including drinks) rather than for snacks, meals and
drinks individually.
The figures in Annex 1, Table 1 represent the
recommended nutrient intake provided by the combination of
one meal plus one snack (averaged over five days).
a This is because nutrient requirements are met
over a period of time, rather than within one day. These
would apply, for example, to children who are in early
years care or education for half a day, five days per week,
and receive a snack and meal at each session. For children
who attend for a snack and drink only Sections 3.2 and 3.3
give guidance on suitable food and drink.
We have also given (Annex 1, Table 2) the recommended
nutrient intake from food provided for children who are in
day care for more than 8 hours per day (based on provision
of breakfast, two meals and two snacks).a
Children need energy to enable them to grow, develop and
be active. Essentially, energy from food and drink provides
'fuel' for the body. The precise amount of energy required
for an individual child depends on their age, size, gender,
rate of growth and level of activity. Energy for children
is provided from foods containing carbohydrate, fats and
protein.
For good health and optimal growth in children there is
an important balance between energy consumed in foods and
the body's need for energy.
4 Children who are regularly active (see section 3.1)
are able to achieve a better energy balance than children
who are less physically active.
4
There are no specific dietary reference values for
dietary fibre intake in children aged 1-5 years. However
dietary fibre, as part of a varied and balanced diet, is
essential for good health at all ages. Children who follow
the nutrient guidance on fruit and vegetable intake and who
have wholegrain foods, e.g. wholegrain bread, cereals and
pulse vegetables incorporated into their daily diets, will
consume adequate dietary fibre. This will help them to
achieve the dietary fibre they need to maintain their
health as they grow.
These are essential to normal growth, development and
normal body functions. Some vitamins and minerals are
important in the immune system, for protection against ill
health and disease. Children aged 1-5 years have high
requirements for vitamins and minerals due to the rapid
rate of growth and bone development during these years.
Adequate intake of vitamins and minerals, with the
exception of Vitamin D
b can be provided by a varied
well-balanced diet as described in the guidelines.
There are some compounds (bioactive components) in foods,
which do not fall into the category of vitamins and
minerals.
Some of these provide us with protection against ill
health and disease. Vegetables, some fruits and other plant
foods such as fresh herbs are particularly good sources of
these.
a Annex 2 outlines key issues on
achieving nutrient guidance for protein, iron, salt and
Vitamin D.
b With the exception of Vitamin D which depends on
exposure to sunlight and/or supplementation (Annex 2).
In planning a menu it is essential that a variety of
sensory qualities, e.g. taste, texture, flavours, colours
and temperature, are provided. This contributes to
children's learning and enjoyment of food. Early and
repeated exposure to a food helps children to accept it in
the long term.8 For example we recommend that, over a
period of days, children are offered both warm and cold
foods; this provides variety in temperature and warm foods
are comforting on cold winter days.
Young children have changing likes and dislikes and
their appetite and willingness to try foods varies.
Different foods and portions may need to be interchanged as
breakfast, as snacks, as light meals or main meals. This
need for flexibility in eating patterns and habits has been
taken into account in the guidance on food groups and menu
planning. Children's cultural background has to be
respected and any special dietary requirements should be
taken into account.
In the food groups and sample menus, descriptions of
foods and frequencies served are given as basic guidance
only. A flexible approach building on catering experience,
skills and local tastes is important in allowing a wide
range of food and menu options to be available. The menu
planning guidance is based on five food groups.
The following table aims to provide practical guidance
on food groups and menu planning. It is designed for staff,
carers and those responsible for food provision for the
early years sector to assist in providing good nutrition
for children aged 1-5 years and meeting the nutritional
guidance.
There are some key issues concerning nutrient provision
to consider when menu planning in Annex 2. Staff
responsible for the planning of menus may need to be
supported by appropriate training (see section 4.3).
The quality of food purchased for the early years sector
can be guided by
Nutritional Specifications for Manufactured Products
for School Meals. These are available from the Food
Standards Agency and website
www.scotland.gov.uk/library5/education/niss-00.asp
Group 1: Bread, Other Cereals and
Potatoes | Specific Guidance for Children age 1-5 years | Why? |
All type of breads, other cereals (breakfast
cereal, oats/oatcakes, rice, pasta, noodles,
couscous, maize meal) potato and starchy root
crops (e.g. sweet potato, yam) | Every meal and most snacks should contain a
portion or portions of food from this
group. Fibre-enriched cereals (i.e. breakfast
cereals with added bran) should not be offered
to children under 2 years. | Starchy foods provide essential energy for
children and are an important source of many
vitamins, minerals and fibre. Children should
be encouraged to eat these foods to satisfy
their appetites. Wholegrain bread, wholegrain cereals (e.g.
wheat biscuits, mini wheats, porridge), pasta
and brown rice, as well as the white varieties,
should be incorporated into the diet to
encourage children to eat these as part of a
well-balanced, varied diet. Young children have small stomach capacities
and too much high-fibre foods such as
fibre-enriched (bran type) breakfast cereals
(e.g. All Bran, Branflakes) can replace
energy-rich foods needed for growth and
interfere with the absorption of essential
minerals like calcium and iron. |
Bread | A variety of breads; wholegrain, brown,
white, bread-based snacks (e.g. yeast-type
buns, scones) should be available daily as part
of a meal and/or snack for all children. Crusty
bread, quarters of bread rolls and buns are
popular and can be offered at snack or meal
times. As part of a meal, bread (including naan,
pitta and crusty bread) can be provided in a
variety of forms to replace fried products. | Breads provide for the varying appetites and
energy requirements within this wide
age-group. These can provide variety and alternatives
to fried potato products. |
Breakfast cereals | Breakfast cereals may be offered at
breakfast or snack time. A variety of low-sugar
breakfast cereals e.g. wheat biscuits,
porridge, cornflakes, rice snaps, should be
available. These breakfast cereals are low in
free sugars (NMES
a); most contain < 15% (<
15g/100g of product) free sugars. There are plenty of breakfast cereals with a
low free-sugar content to choose from - highly
sugared cereals and cereal bars (e.g.
chocolate-coated cereals, frosted flakes,
honey-coated cereals with a free (NMES
a) sugar content of > 15 % (>
15 g/100g of product) should not be
provided. | Breakfast cereals are a popular food with
young children; they provide energy, many
vitamins, minerals and fibre. Many varieties
are fortified with iron, foliate and other
nutrients, providing an important source of
these in the diets of young children. In
addition, as they are usually eaten along with
milk, this provides further nutrients, such as
calcium, phosphorus, protein etc. Breakfast cereals with a high proportion of
free sugars provide a poor balance of energy
for young children. Excess intakes of free
sugars promote dental decay and obesity. Choose
cereals which are lower in added (free) sugars
(NMES
a). |
Potatoes, sweet potatoes, yam | Fresh cooked potatoes should be served
regularly in different ways; mashed, boiled,
oven-baked e.g. potato wedges and roast
potatoes with olive or rapeseed oil can be
offered as part of varied balanced diet. The following high-fat processed potato
products should be served a maximum of twice a
week: chips, smiley faces and other shaped
products, croquettes and waffles. If possible, all potato products should be
oven baked rather than fried. | Fresh cooked potatoes served in different
ways provide a variety of textures. They are an
excellent, high-quality source of energy and
nutrients for children. They are rich in the B
Vitamins and an important source of Vitamin
C. Many of the high-fat potato products contain
poor quality fat (hydrogenated [trans] fats)
and are also high in salt. |
Rice, pasta, noodles, couscous | These foods are popular with young children
and should be provided regularly as
alternatives to bread and/or potatoes. Children
may enjoy these foods as part of hot or cold
dishes or in soups. Vegetables can easily be
combined with these. Processed products (e.g. noodles in a pot,
salted savoury rice in a bag) may have a high
salt content. Low salt varieties of canned spaghetti and
similar products, e.g. spaghetti hoops, pasta
shapes, should be used. | These foods are a good source of
carbohydrate energy and B Vitamins. They
provide a variety of textures and tastes for
young children. These processed products are mostly very
high in salt and additives. Manufacturers are
beginning to produce lower salt versions. |
Group 2: Fruits and
Vegetables | Specific Guidance for Children age 1-5 years | Why? |
Fresh, frozen, canned and dried varieties of
fruit and vegetable, and fruit juices | Every meal and snack combination, whether
hot, cold, or a packed lunch should contain a
minimum of two child-sized portions from this
group. The snack and meal combinations should
provide a variety of vegetables and fruits.
Children may prefer raw vegetables,
e.g. cucumber, tomato, carrots,
celery. Offering these foods first before the rest
of the meal, or as a snack, may improve uptake.
They may find them easier to eat if served cut
up into small portions, e.g. chopped apple,
satsuma segments. Repeated exposure may improve
acceptance. | Fruit, vegetables and salads are rich
sources of vitamins, minerals and other
bioactive components, which protect children
from ill health. This protection may begin
early and continue through life. They also provide an excellent combination
of fluid and fibre to help prevent constipation
in young children. The introduction of a variety of fruit and
vegetables at a young age may improve
consumption throughout life. This will
contribute to meeting the overall daily
recommendation of five portions. Encouraging these colourful foods with a
variety of tastes and textures stimulates and
expands interest in fruits and vegetables as
well as challenging their palates. |
Vegetables (green and salad vegetables, root
crops, pulses) | Vegetables should be served in an appealing
and easy to eat way. They may be popular cold,
raw, as finger foods, served with fruit in
salad or incorporated into main dishes. Fresh soups with vegetables provide the
opportunity to incorporate pulses and
vegetables in the meal. Most dried and tinned
soups are very high in salt and some are low in
vegetables. These foods make it difficult to
meet the standard for sodium. There should be a
minimum of one portion of vegetables in one
serving of soup. Baked beans are nutritious and popular with
children and when they are served, lower salt
versions should be used. Canned spaghetti and
similar products, e.g. spaghetti hoops, pasta
shapes and tomato ketchup are not vegetables
and should not be counted as a portion. | Vegetables and salads are rich sources of
vitamins, minerals and other bioactive
components, which protect children from ill
health. This protection may begin early in
childhood and continue through life. Vegetables are essential to a balanced diet,
in addition to fruit. They provide unique
protective components which are not all found
in fruits. Creative ways need to be found to
ensure young children consume these on a daily
basis. |
Fruit | Fruit should be offered with every meal and
snack combination. Fruit-based desserts such as
fresh fruit, fruit tinned in juice, fruit
salads, fruit crumble, fruit jelly or fruit pie
are popular options for young children. These
composite fruit dishes should contain a minimum
of one portion of fruit per serving. Most fruit yoghurts provide less than one
portion of fruit and therefore fruit should be
offered in addition to these. Pure fruit juice is a good source of Vitamin
C. A small glass (150ml) of pure fruit juice
provides enough Vitamin C for the day and
should be taken as part of a meal. | There are many fruit-flavoured sweet
products on the market, many of which do not
contain any fruit and should be avoided. Fruit juice is high in free sugars, is
acidic, and repeated exposure of juice alone
(i.e. not as part of a meal) throughout a day
contributes to dental caries and dental
erosion. |
Group 3: Milk and Dairy
Foods | Specific Guidance for Children age 1-5 years | Why? |
Milk and dairy foods, yoghurts and
milk-based desserts | All meals and snack combinations should
contain a portion or portions of food from this
group. | In children aged 1-3 there is rapid
development of the bones associated with
independent movement. Calcium, Vitamin D,
protein and other minerals are essential for
this. Milk and milk products provide a rich
source of some of these nutrients. Diets which
do not include milk and dairy foods are
unlikely to meet the calcium requirements of
young children. Parents/guardians should seek
specific advice from a health professional. |
Milk | Plain drinking milk should be available as
an option every day. After 1 year of age, whole
cows milk should be the main drink until the
child is at least 2 years old. After age 2,
semi-skimmed can be introduced gradually as a
main drink as long as the child is eating well
with enough energy and nutrients from a varied
diet. Fully skimmed milk is not suitable as a
main drink for children under 5 years. Drinking milk should be an accompaniment to
meals and snacks and not a replacement for
them. Plain rather than flavoured milks should be
encouraged. | Milk provides essential nutrients and fluid.
Whole milk can also provide a significant
amount of energy in the diet of young children.
Very low fat (skimmed) milk contains
insufficient energy and fat-soluble vitamins
for children aged 1-5 years. Some children get into a habit of drinking
large amounts of milk (> 500ml per day)
instead of eating other foods. Young children
who persistently drink lots of milk in place of
eating food are likely to have a diet deficient
in energy and some nutrients, e.g. iron. Flavoured milks are high in sugars (NMES
a). |
Yoghurt | Yoghurt is very popular with children and
there is a huge variety of fruit and flavoured
yoghurts to choose from. Whole milk plain
natural yoghurt/plain fromage frais do not have
sugar added: these are ideal options and can be
served with fresh, stewed or frozen fruit, or
fruit in natural juices. Whole milk fruit yoghurt/fruit fromage
frais: try to choose those with high fruit and
low free-sugar (NMES
a) content. | Yoghurts are an excellent source of calcium,
protein, Vitamin A and small amounts of Vitamin
D (whole milk variety), they are easy to eat
and popular with children. There is a huge
choice of yoghurts on the market and it is
often difficult to know which give best
nutritional value. Some are less healthy than
others. Fruit/flavoured yoghurts containing around
5% of added sugars are less harmful to teeth.9
Novelty yoghurts, e.g. cartoon type; thick and
creamy yoghurts; corner yoghurts; mousses can
be very high in free-sugars (NMES
a). Some contain crumbly and sticky
substances (chocolate, fudge), which stick to
the teeth causing tooth decay and excess sugar
consumption. |
Cheese | Cheese can be served as the main protein
item instead of meat, fish or pulses. Cheese can be served as cheese and biscuits,
cheese and fruit, as part of a salad or as a
filling for sandwiches and baked potatoes,
sprinkled on top of pasta or rice dishes. A
suitable portion of cheese for a young child is
around 25-35g. Cheeses suitable for vegetarians should be
available. | Cheese is a concentrated source of calcium
and other minerals. It also has properties
which promote dental health. Where a portion of cheese is served as the
main protein item, it also counts as a portion
of food from the meat, fish and alternative
sources of protein food group. Some vegetarians will not take cheese which
contains rennet as this is an animal-based
additive. |
Group 4: Meat, Fish, Eggs, Pulses,
Seeds and Nuts | Specific Guidance for Children age 1-5 years | Why? |
Meat, fish and alternatives, e.g. eggs,
peas, beans, lentils and nuts | Every main meal should contain a portion or
portions of food from this group. | Meat, fish and alternatives such as eggs,
beans and pulses are a major source of protein,
iron and zinc. These help to promote growth in
children. Most children have more than adequate
amounts of protein in their diet. |
Beef, pork, lamb and poultry | Red meat (beef, pork and lamb) based meals
should be served a minimum of twice a week. Lean meat (fat trimmed off) should be used
in dishes containing meat. | Red meat is a major source of iron and zinc.
Lean meats are higher in protein, iron and
zinc. This will help to improve the nutritional
quality of meat used in recipes e.g. spaghetti
bolognaise. |
Processed meat products and pies | Processed meat products, i.e. hot dogs,
frankfurters, sausages, beefburgers, meatballs,
haggis and shaped poultry products (e.g.
nuggets), pastry topped pies and other pastry
products (e.g. bridies, sausage rolls, Cornish
pasties, Scotch pies) should be served a
maximum of once a week. The vegetable content of composite dishes
such as pies should be increased where
possible. Potato-topped pies will have a lower
fat content and should be encouraged in
preference to pastry-topped pies. | Processed meat products are mostly high in
fats and sodium. The quality of fat in them can
be unhealthy (high in saturated and
hydrogenated (trans) fats). The quality of
protein in these products may be poorer than
protein from fresh or frozen lean meats. Also
they may be lower in iron and zinc than lean
meat. This will help to provide bulk and filling
to the composite dishes while adding in more
nutrients e.g. vitamins and minerals. |
Composite dishes | These dishes e.g. lasagne, moussaka,
macaroni cheese, spaghetti bolognaise, tuna
pasta bake, ravioli and other composite dishes
should contain lean meats, small amounts of
cheese and plenty of vegetables. The vegetable
content should be increased where possible. When fat is used in cooking or in dishes, a
vegetable oil which is high in monounsaturated
or polyunsaturated fat should be used e.g.
sunflower oil, olive oil, safflower oil,
rapeseed oil. | Vegetables can be easily incorporated into
these dishes or cold salad items (cucumber,
tomato, lettuce, celery, carrot) can be served
alongside as finger foods. This will help to
increase vegetable intake. Vegetable oils high in monounsaturated and
polyunsaturated fats help to improve the
dietary fat profile. |
Fish | Fish, in addition to canned tuna, should
appear on the menu once a week. Oil-rich fish - sardines, kippers, salmon,
mackerel, fresh tuna and herring (excluding
tinned tuna) - should be served once a
week. Processed fish products e.g. fish fingers
and shaped fish products may be high in salt
should be served a maximum of once a week. | This will provide variety in the menu.
Tinned tuna fish is lower in the protective
long chain polyunsaturated fatty acids
(LC-PUFA) of the omega-3 series than other
sources of fatty fish; they are lost during the
canning process. This does not apply to fresh
tuna fish.
b Oil-rich fish contain valuable, protective
fatty acids that are deficient in the Scottish
diet and their use should be encouraged.
Oil-rich fish are one of a few naturally rich
sources of Vitamin D. Many children are
unfamiliar with these foods and should be
encouraged to try them through the use of
tasters (e.g. sardines on toast). Many of these products are high in salt,
although manufacturers are starting to produce
varieties with a lower salt content. |
Nuts and seeds | These should not be given whole to children
aged 1-5 years as there is a risk of
choking. Nut and seed pastes may be given. | Chopped nuts in recipes may be used. These are a good source of energy, protein
and minerals. Caution will need to be taken when children
have an allergy to nuts (see section 3.6). |
Vegetarian sources of protein [refer to section 3.4 for more details about
vegetarians] | Protein sources for vegetarians include:
pulses, peas, seeds, nuts, eggs, cheese,
yoghurt, tofu and soya mince. These should be
varied through the week. Soya mince, textured vegetable protein
(TVP), quorn and tofu can substitute mince and
chicken in main composite dishes e.g. spaghetti
bolognaise, casseroles, stir fries. Processed vegetarian products resembling
meat products, e.g. sausages and veggie burgers
should be served a maximum of once per
week. | These should be the main sources of protein
for vegetarians. The protein content of
vegetarian dishes is often lower than meat
dishes. However vegetarians can obtain adequate
protein from these dishes along with the other
sources of protein in their diets e.g. cereal
protein, milk based foods - yoghurt, cheese.
Pulses including beans, lentils and peas
provide excellent nutrition, including protein.
They are very versatile foods for quick light
meals and as ingredients in soups and
casseroles. Pulses can be an alternative to a
portion of meat, fish, eggs or cheese. This
increases the variety for the vegetarian
option. Many meat substitutes are similar in texture
to meat and may not appeal to children who do
not like or eat meat. Also some may be high in
salt. Processed vegetarian products are mostly
high in fats and sodium. The quality of fat in
some of them is unhealthy (hydrogenated (trans)
fats) so these should be limited in the
diet. |
Group 5: Foods high in Fat and
Foods and Drinks high in Free Sugars (NMES)
a | Specific Guidance for Children age 1-5 years | Why? |
Desserts: puddings, cakes, biscuits, jam,
jelly and ice cream Sweetened soft/fizzy drinks, confectionery,
e.g. chocolates, sweets, ice poles | Where there is no choice, all desserts on
offer should be fruit and/or milk-based
(including yoghurt and ice cream). Caterers are encouraged to review
home-baking recipes to lower fats and sugars
and include nutrient-rich, whole-food
ingredients e.g. dried fruit/fresh fruits. Home
baking/ bakery products can be provided in mini
portions (e.g. 25-35 g) as an accompaniment to
fruit as a dessert. | Desserts and puddings are popular and are
important for boosting the total energy in
children's diets while providing nutrients.
They can also help to increase fruit intake.
There is a large range of these products on the
children's food market and efforts need to be
made to select those with a high milk and/or
fruit content. The portion size of home baking/bakery
products is often inappropriately high for
young children. Mini portion sizes are more
appropriate and served along with a source of
fruit will help to improve the balance of the
diet. Children enjoy the different tastes and
texture this provides. |
Sweetened soft/fizzy drinks, confectionery,
e.g. chocolates, sweets, ice poles | The use of foods from this group should be
limited. They are very popular with children,
which can lead to over consumption and
imbalance in the diet. Confectionery, fizzy/sugary soft drinks
should not be provided as part of the menu. It
is recognised that most children will eat these
foods and drinks at some time as part of
celebrations and special events. Milk and plain water are considered
appropriate drinks throughout the day. Fresh fruit juice can be given at meal
times. | These foods are energy dense due to their
high free sugars and/or high fat content. Many
of them are of poor nutritional quality,
providing little vitamins and minerals. A regular high intake of these foods by
young children can replace foods of higher
nutritional quality and result in an imbalance
in the total diet. This imbalance can
contribute to obesity, iron deficiency and poor
growth. As they are currently consumed in high
amounts by Scottish children specific attention
should be given to guiding children and
families with regard to over consumption. Sugary or carbonated (fizzy) drinks should
not feature as part of pre-5s food provision as
they are associated with the development of
dental caries and can contribute to poor
nutritional health and excessive weight
gain. Milk provides an important source of
nutrition for young children. Water provides
essential fluid and along with fibre helps to
prevent constipation. Fresh fruit juice should be distinguished
from 'fruit drinks'. Fruit drinks often contain
very little fruit juice and may have
considerable amounts of added sugar. |
Butter and spreads | Only butter or spreads rich in
monounsaturated and polyunsaturated fats and
oils should be used e.g. sunflower, rapeseed,
safflower, olive oil. These can be spread on
breads and used in baking. Cooking margarines high in hydrogenated fats
(trans) are not recommended. | These provide an important source of energy,
essential fats and fat-soluble vitamins for
children. They help to achieve a healthy fat
profile in the diet. |
Cooking fats and oils | Only monounsaturated and polyunsaturated
oils should be used. | These used in cooking provide an important
source of energy and essential fats for
children. They help to achieve a healthy fat
profile in the diet. |
Savoury potato snacks, crisps and corn
snacks | Crisps can be offered as part of a snack or
meal option as an alternative texture and taste
e.g. beside a filled sandwich or salad dish.
However they should not be provided as the main
staple of the meal and should not be included
more than twice a week. For young children this
would be a small portion (e.g. 15-20g). | These are popular with children and can
provide a change of texture and taste to enjoy
the meal. They should not be regarded as
replacing one of the main staple foods (i.e.
breads, potatoes, rice, pasta, cereals). They
are high in sodium (as salt) therefore the
portion size and frequency with which these
foods are offered should be limited. |
Table salt, bottled sauces, relishes and
pickles | Table salt should not be used. Bottled sauces e.g. ketchup are popular with
children and may be high in salt and sugar.
They can be given in very small portions e.g.
5-10g occasionally. | These foods contribute to excess sodium
intake in young children. |
Menus 1 - 2 are designed to meet the nutrient standards
(averaged over a five-day period) for children aged 1-3
years and 4-6 years respectively with the exception of
sodium for all children and Vitamin D for children age 1-3
(see Annex 2). The foods included in both menus are the
same and are expressed in practical measures.
a However, the portion sizes in Menu 2 are
larger in order to meet the higher nutritional needs of the
older age group of
4-6 years old. These are meant to serve as an
example only of the foods and balance of provision, which
would meet the nutritional needs of children of this
age.
Water should always be provided in addition to, rather
than as a replacement for, the milk included in the
menus.
Menu planners can be creative in adapting menus to
provide for vegetarian children - often it is possible to
modify a dish to make it vegetarian rather than give a
completely different dish. In footnotes below the menus we
have given some alternatives for vegetarian choices.
a In Annex 3 menus 1 and 2 are given
with precise weights for each food item