HEALTHY EATING POLICY
I encourage children to eat healthy and to understand why this is important. I will provide good quality healthy food and snacks, which includes fresh fruit and whole foods, foods low in fat, salt and refined sugar. I use organic products where ever possible.
I would prefer that parents choose similar foods for their child’s lunch box where possible. I am happy to cook/serve food provided by parents/carers. Children may also share our meals if they wish and many children enjoy a combination of these choices.
I encourage the children to try foods that they may not have tried before and to make healthy food choices. I also engage the children in the choosing and preparation of food. I follow the Government’s ‘5 a day’ guidelines and talk to the children about the importance of this in their daily diet.
Parents/carers of small babies are asked to provide pureed baby food and/or formula, which can be made as needed, or breast milk bottles, which will be correctly refrigerated until they are required. My fridge has a temperature read out to ensure correct temperature.
Children are offered water or milk with their meals or snacks. Fresh drinking water is available at all times. On special occasions e.g. birthday celebrations, subject to dietary restrictions, allergies and the like.
I am happy to discuss menus with parents/carers and cater for children with food allergies/special diets and cultural/religious requirements. Specific requirements need to be included on your child’s information form. In some cases parents/carers may be asked to provide food themselves.
Parents/carers will be advised daily as to what their child has eaten. If you have any concerns regarding diet/menu/quantity please do not hesitate to discuss it with me.
I will generally sit and eat with the children and provide a good role model for healthy eating. Children will be encouraged to develop good eating skills, table manners and hygiene routines and will be given plenty of time to eat; especially time for conversation and the enjoyment that surrounds the sharing a meal or snack.
Oral Health
Dental decay is a serious problem for many children and is largely preventable. In 2017 almost a quarter of five year olds in England had experienced tooth decay, having an average of 3 or 4 decayed teeth, many go on to have their teeth removed in hospital due to tooth decay.
Together we can help reduce tooth decay in children by:
- reducing the consumption of food and drink containing sugars in your settings
- supporting children to be aware of what good oral health means – and helping them and their parents to understand the importance of cleaning their teeth with fluoride toothpaste and eating healthily
- emphasise good oral health, and the importance of visiting the dentist on a regular basis.
https://ihv.org.uk/wp-content/uploads/2015/11/PT_Childrens-Teeth_V6-WEB.pdf
Safeguarding and welfareFood safetyWhy is food safety so important for young children?The EYFS framework requires providers to take all necessary steps to keep children safe and well – and you must be confident that those responsible for preparing and handling food in your setting are competent to do so.
Tragically, a child dies in the UK every month from choking and hundreds more require hospital treatment. It can happen quickly and it can happen to anyone.
Babies and young children’s immune systems are not as strong and developed as adult’s which means they are more vulnerable to infections which can lead to food poisoning. It is important to take extra care with hygiene and preparing food safely.
What it says in the EYFS frameworkStaffing arrangements must meet the needs of all children and ensure their safety. You must ensure that children are adequately supervised, including whilst eating.
Before a child is admitted to the setting, you must obtain information about any special dietary requirements, preferences and food allergies that the child has, and any special health requirements.
There must be an area which is adequately equipped to provide healthy meals, snacks and drinks for children as necessary. There must be suitable facilities for the hygienic preparation of food for children, if necessary including suitable sterilisation equipment for babies’ food. You must be confident that those responsible for preparing and handling food are competent to do so. In group provision, all staff involved in preparing and handling food must receive training in food hygiene.
Statutory framework for the early years foundation stage, pages 28 and 33.
Food safety advice for children age 5 and undersee https://help-for-early-years-providers.education.gov.uk/safeguarding-and-welfare/food-safety
How to reduce the risk of chokingFood preparation:
- remove any stones and pips from fruit before serving
- cut small round foods, like grapes, strawberries and cherry tomatoes, lengthways and into quarters
- cut large fruits like melon, and hard fruit or vegetables like raw apple and carrot into slices instead of small chunks
- do not offer raisins as a snack to children under 12 months – although these can be chopped up as part of a meal
- soften hard fruit and vegetables (such as carrot and apple) and remove the skins when first given to babies from around 6 months
- sausages should be avoided due to their high salt content, but if offered to children these should be cut into thin strips rather than chunks and remove the skins
- remove bones from meat or fish
- do not give whole nuts to children under five years old
- do not give whole seeds to children under five years old
- cut cheese into strips rather than chunks
- do not give popcorn as a snack
- do not give children marshmallows or jelly cubes from a packet either to eat or as part of messy play activities as they can get stuck in the throat
- do not give children hard sweets
The criteria for effective Paediatric First Aid (PFA) training can be found in the Statutory framework for the early years foundation stage, Annex A.
Useful resources
- Early Years choking hazards poster (foundationyears.org.uk)
- Early Years choking hazards table (foundationyears.org.uk)
- Child Accident Prevention Trust - choking avoidance poster
- Choking hazards in the home and how to avoid them (rospa.com)
When offering dairy alternatives to cow’s milk:
- Unsweetened calcium-fortified, plant-based drinks (such as soya, oat and almond drinks) should be avoided before 12 months, however small amounts can be used in cooking. These drinks can be given from 12 months as part of a healthy balanced diet.
- Do not give children under 5 rice drinks, because of the level of arsenic they contain.
It is important to remember that there are some foods which should not be given before 6 months of age:
- cow’s milk
- eggs
- foods containing wheat or gluten, including wheat, barley and rye (for example bread, pasta)
- nuts, peanuts and peanut products
- seeds
- fish and shellfish
- honey – avoid honey until 12 months old
- if a baby is less than 6 months old, sterilise water by boiling it first and then letting it cool right down - once a baby is 6 months old, this is no longer necessary
- honey for infants under 1 year, as it occasionally contains bacteria which can make them ill
- Nuts, especially peanuts, can cause severe allergic reactions in some children and all settings should have an allergy plan in place. Whole nuts, peanuts and seeds should not be given to children under 5 years old as they pose a choking risk.
- Raw eggs, or food containing partially cooked eggs, for example uncooked cake mixture and runny boiled eggs (unless they have the red lion stamp or you see the words “British Lion quality”).
- Foods high in salt such as: sausages, bacon, crackers, crisps, ready meals and takeaways.
- Sugar – both in sugary snacks and by not adding sugar to food.
- Foods high in saturated fat such as biscuits, crisps and cakes.
- Fresh pate (meat, fish or vegetable-based) to reduce the risk of food poisoning.
- Unpasteurised milk, milk drinks and cheese, mould-ripened cheeses and soft blue-veined cheese, to reduce the risk of food poisoning. However, these cheeses can be used as part of a cooked recipe as listeria is killed by cooking.
- Shark, swordfish and marlin as the levels of mercury in these fish can affect a child’s developing nervous system.
- Raw shellfish to reduce the risk of food poisoning, and make sure any shellfish you use is thoroughly cooked.
- Raw jelly cubes – these are a choking hazard.
- Although it is recommended to provide oily fish in early years settings at least once every 3 weeks, do not provide it more than twice a week, as it can contain low levels of pollutants.
- Foods to avoid giving babies and young children - NHS (www.nhs.uk)
- What to feed young children - NHS (www.nhs.uk)
- Baby and toddler meal ideas - NHS (www.nhs.uk)
- Eat-Better-Start-Better1.pdf (foundationyears.org.uk)
- Example menus for early years settings in England - Part 1: Guidance
- Example menus for early years settings in England - Part 2: Recipes
Start4Life have lots of helpful information for parents regarding safe weaning, which you will also find it helpful to refer to.
How to prepare infant formula bottlesGood hygiene is very important when making up a formula feed. Babies’ immune systems are not as strong as adults’ therefore all bottles, teats and feeding equipment need to be washed and sterilised before each feed. The NHS has a helpful step by step guide on how to prepare infant formula.
Useful resources
- Your baby’s first solid foods - NHS (www.nhs.uk)
- Help your baby enjoy new foods - NHS (www.nhs.uk)
- Drinks and cups for babies and young children - NHS (www.nhs.uk)
- How to make up baby formula - NHS (www.nhs.uk)
There should be a protocol in place which is accessible to all staff, to ensure everyone is aware of individual children’s allergies and symptoms.
Understanding which allergens are present in every meal and snack you provide is an important step in providing food which is safe for children with food allergies and intolerances. Since 2014, all food businesses, including early years settings, have been required by law to give details about the allergens in the food they provide.
Useful resources
- Food allergies in babies and young children - NHS (www.nhs.uk)
- Food allergy - NHS
- Allergy UK National Charity Free Allergy Support & Resources
- Allergen guidance for food businesses Food Standards Agency
- Eat Better, Start Better From pregnancy to children aged 5 (foundationyears.org.uk)
Ensure food is cooked until steaming hot to kill harmful bacteria, and is then cooled sufficiently before giving it to infants and young children.
Wash all surfaces for preparing or eating food, especially chopping boards, with hot soapy water (and keep pets away from them). Make sure all bowls and spoons are washed with hot soapy water. Tea towels, kitchen cloths or sponges can harbour lots of germs, so wash them regularly.
Further information on food hygiene:
- Children’s food: safety and hygiene - NHS (www.nhs.uk)
- Safer food, better business (SFBB) Food Standards Agency
- Safer food, better business for childminders Food Standards Agency
Contact
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Tel. 01297 552011