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Produced by:Community Nutrition and Dietetic Service,

Health Pr

omotion Department,

HSE Dublin Mid-Leinster,

3rd Floor, 52 Broomhill Road,

Tallaght, Dublin 24.

Issue Date:09/06

Review Date:09/08

Health Promotion Unit

Foreword

Acknowledgements

HSE Dublin Mid-Leinster

Ms Dara Morgan,

Senior Community Dietitian,

HSE Dublin Mid-LeinsterN

ational Health Promotion

Information Project,

HSE www.healthinfo.ie

Ms Aoibheann O"Connor

Senior Community Dietitian,

HSE Dublin Mid-Leinster

Ms Glenda O"Connor

Clinical Nutritionist,

Beaumont Hospital

(pr eviously Student Dietitian,

HSE Dublin Mid-Leinster)

Mr Tom Prendergast,

Principal Environmental Health Officer,

HSE Dublin Mid-Leinster

Ms Sheilagh Reaper Reynolds,

Acting Functional Manager,

Health Promo

tion Dublin Mid-Leinster

Ms Denise Wy

er,

Pre-school Officer,

Dublin Mid-Leinster

(Kildar e/West Wicklow)Man ythanks to the seven pre-schools who pilot tested the menu cycle. • B"s Babes, 13 Foxborough Gardens,

Lucan, Co. Dublin

• Bright Sparks Childcare Services,

Allenwood Community

Development Association,

Station Road, Allenwoord,

N aas, Co. Kildare • Kiddie Care, 20 Knockmore Gardens,

Tallaght, Dublin 24

Kindercrescent, 481 The Crescent,

Straffan Road, Maynooth

Liberty Creche, 92 Meath Street,

Dublin 2

• Little Treasures, Earlsfort,

Limekiln Lane, Dublin 12

• St Mary"s Creche, City Quay, Dublin 2

Aspecial wordof thanks also to all the

pre-schools who were in contact with

Glenda O"Connor and gave their suggestions,

in valuable advice, and helped to guide the development of this resource. 1 The early years of a child"s life are critically important for the formation of good lifestyle habits, including a positive attitude towards healthy eating. Research findings show a correlation between a wide range of positive health behaviours and healthy eating among school children. Studies also indicate that social and developmental benefits are linked to the establishment of a nutritionally adequate diet in early childhood. This resource has been developed in response to the needs expressed by Pre-School providers to assist them in implementing the Food and Nutrition Guidelines for Pre-Schools Services published in April 2004. It is the outcome of a collaborative process which was inclusive of stakeholders across both Pre-School and Health Service settings. Ihave no doubt that the work which has gone into producing this resource will assist Pre-school providers in the development of nutritious meals and snacks. This in turn will have positive outcomes for both the children in their care and for the parents of these children. Iwould like to acknowledge the work of Fiona Moloney, Dara Morgan and Glenda O"Connor who developed and produced the resource. I would also like to recognise the on-going work of Pre-school providers, Pre-school Services, Health Promotion staff, and key support agencies in ensuring that the healthy eating message is disseminated and implemented across all settings where children are cared for and nurtured.

Sheilagh Reaper-Reynolds

Acting Functional Health Promotion Manager, HSE Dublin Mid-Leinster

Introduction3

Section One: Weekly Menu Plans7

Week 1 ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 8

Week 2 ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 9

Week 3 ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 10

Section Two: Recipes11

Anote on breakfast ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 12

Week 113

Monday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 13

Tuesday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 14

Wednesday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 19

Thursday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 23

Friday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 25

Week 227

Monday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...27

Tuesday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 30

Wednesday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 32

Thur sday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...36

Friday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...39

Week 342

Monday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...42

Tuesday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 44

Wednesday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 47

Thur sday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 50

Friday ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 52

Recipes for snacks54

Recipes for stock59

Homemade vegetable stock ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 59

Homemade chicken stock ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 60

Abbreviations we use in the recipes

g gramsRemember kg kilogram 1kg = 1,000g

L litre 1L = 1,000ml

mlmillilitres tbsp tablespoon tspteaspoon 2

Introduction

The Food and Nutrition Guidelines for Pre-School Services were issued by The Department of Health and Children in April 2004. Following this community dietitians throughout the country delivered training on the guidelines to pre-school providers. When evaluating this training, dietitians in the Health Promotion Department, HSE Dublin Mid-Leinster, identified a need for nutrition support materials to aid the implementation of the guidelines. A 3-week menu plan was devised. In developing this resource, a pilot test was carried out in seven pre-schools in the former South Western Area of the HSE. Appropriate changes were made based on the recommendations of this pilot test. This resource aims to provide a practical guide for you to implement the guidelines and to provide balanced, nutritious meal ideas that will satisfy a growing child. All recipes are suitable for children from 1 yearonwards and the portion sizes are based on the requirements of children aged 1 1 /2-3 years.

Key points

Offer children a wide variety of foods.

Plan varied healthy meals and snacks in advance.

Use the Food Pyramid to ensure that they receive the recommended number of servings from all food groups each day and that suitable portionsizes areoffered.

Offer children healthy snacks

between meals to meet their higher energy requirements.

Offer tooth-friendly drinks regularly.

Prepare food in a clean and

safeway.

Use healthy cooking methods.

Avoid adding salt or using verysalty foods frequently. Accommodateany specific dietaryrequirements of the children in your pre-school, for example for health reasons or due to religious or cultural preferences. Remember, food is a wonderful source of learning for children. Usemealtimes and snacks to give children the opportunity to explore

new foods. The use of different colours, tastes and textures makesmealtimes exciting for children. It also allows for a variety of food relatedactivities to be introduced. This can lay the foundations of simple healthpromoting links between food and health at an early age.

Refer to your copy the Food and Nutrition Guidelines for Pre-School Services for additional information. 3

How to use this resource

This menu plan provides a guide for breakfast, dinner, tea and snack suggestions, for

5 days of the week, over a 3 week period. At the end of week 3, start the menu plan at

week 1 again. By doing this your children are well on their way to achieving the recommendations of the Food Pyramid. Display the menu plan where all staff can see it clearly. Provide copies of the menu plan to new parents and staff. Each recipe shows the amount of ingredients required to make enough for a group of 10, 20 or 30 children. If you are cooking for more, for example 60 children, simply double the ingredients needed for 30 children. The cooking times may need to be increased also. Arecipe for homemade vegetable stock and homemade chicken stock have been included (see page 59 and 60 respectively). Homemade stock is a useful alternative to shop bought stock cubes, which are high in salt. Since we are not born with ataste for salt we should minimise the amount of processed foods we give to children to prevent them developing a strong taste for salty foods. High levels of salt are difficult for the child"s body to handle and can cause health problems. Although we do not recommend the use of shop bought stock cubes, if they are occasionally used they should bedissolved in sufficient water, for example, dissolve 1 stock cube in 1 pint (568ml warm water, and then add the solution to the dish, rather than simply sprinkling the stock on top of the dish and adding the water. In this resource, the vegetarian option excludes meat, poultry and fish, but includes milk, cheese and eggs. If a child is vegetarian, it is important to discuss the particular food requirements with the child"s parents as the strictness of the diet may vary considerably depending on religion, cultureand personal preference. Portion sizes are a guideline. However, these may need to be modified slightly depending on the age of the majority of children in your pre-school. For example, if more children arecloser to 1 1 /2yearsof age, the number of servings may stretch a little further. Alternatively, if there are a larger number of older children, the quantity of each ingredient in a recipe for a set number of servings may need to be increased slightly. 4 Never leave a child unattended while they are eating due to the risk of choking.

Be especially careful when foods with different

textures are being eaten.

For younger children, take care to remove pips

and seeds from fruit.

Whole nuts and popcorn are not

recommended for children under the age of 5 years because of the risk of choking. Encourage food to be eaten slowly and carefully to reduce the risk of choking and to prolong the taste sensation from food. Make sure that children sit quietly while eating, as young children who run, play, laugh or cry while eating are more likely to choke on their food.

What is the Food Pyramid?

The Food Pyramid is a visual guide to a healthy diet. The recommended number of servings listed for each shelf are suitable for children from 5 years of age. For younger children, start with smaller and fewer servings and increase up to the guidelines recommended, according to the child"s own growth and appetite. The table on page 17 of your copy of the Food and Nutrition Guidelines for Pre-School Services gives recommendations for younger children and also shows the serving sizes for various foods on each shelf of the Food Pyramid. Offer different choices from the servings list of each shelf to achieve the recommended number of portions every day and to ensure variety in the diet. All meals in this menu plan are based on the Food and Nutrition Guidelines and, over the course of the week, will satisfy the recommendations of the Food Pyramid.

A note on fats and oils

Different fats work in different ways in our bodies. Monounsaturated and polyunsaturated fats are better fats for our hearts. On the other hand saturated fats increase our risk of heart disease. We should protect our hearts from an early age. Therefore we should choose "pure vegetable oils"

for cooking with rather than using a blended oil. Oils high in monounsaturated fat include olive oil,

rapeseed (canolaoundnut oil. Oils high in polyunsaturated fat include

sunflower oil, safflower oil, soya oil, corn oil, sesame seed oil, linseed oil and grape seed oil. Limit

the use of butter, hard margarine and lard as they are high in saturated fat. Many spreads on our supermarket shelves are suitable for baking, making sauces, cooking and shallow frying as well as spreading. Therefore, when choosing a spread for use on bread or in the recipes, check the label of a couple of varieties and pick one which is higher in monounsaturated or polyunsaturated fat. Remember, although monounsaturated and polyunsaturated fats are better for our hearts, all fats and oils are high in energy and we should ensure we do not use too much fat when cooking or spreading. Low-fat products are not suitable for children under 2 years of age. Low-fat products can generally be introduced after the age of 2 years, provided the child is a good eater and has a varied diet. 5

Prepare food in a clean and safe way

It is essential that food provided to children is stored, prepared and presented in a safe and hygienic environment. Extra care is needed for infants and young children as they have a lower resistance to food poisoning. Food poisoning can be a serious illness for infants and young children.

General food safety rules

Before starting, always thoroughly wash and dry your hands. Adequate cooking kills bacteria, therefore a core temperature of 75°C or greater must always be achieved. Leftovers must be quickly cooled and then refrigerated. Once refrigerated the food must be eaten within 24 hours. When reheating food, it should be piping hot all the way through and reach a core temperature of 70°C. Refrigerated goods must be stored at or below 5°C.

Frozen food should be defrosted in a fridge at a temperature at or below5°C. It should be placed on the bottom shelf, ensuring that it cannotdrip onto any other foods.

Further information on food safety and food hygiene in the kitchen may be found on pages

33-36 of your copy of Food and Nutrition Guidelines for Pre-school Services.

WEEK 1 MENUS

MondayTuesdayWednesdayThursdayFriday

Breakfast

Mid-morning snack

Milk Apple chunks Milk

Hummus and

crackers Milk

Grapes

Fruit smoothie

Milk

Salad plate

with dips Lunch

Mild chicken curry

with apple and boiled rice

Pineapple pieces

(fresh or tinned in natural juice) Water 2

Vegetarian option:

Curry made with

quorn pieces

Beef casserole

served with broccoli, carrots and potatoes

Milky rice pudding

and raisins Water 2

Vegetarian option:

Lentil and vegetable

casserole

Vegetable

pasta bake Fruit crumble Water 2

Alternative option:

Tuna bake

Cheesy chicken

with peas and rice Fruit salad Water 2

Vegetarian option:

Vegetarian croquettes

with homemade tomato ketchup

Homemade

beef burgers with oven chips

Mandarin segments

(fresh or tinned in natural juice) Water 2

Bread or toast with

monounsa turated/ polyunsaturated spread,quotesdbs_dbs11.pdfusesText_17

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[PDF] [PDF] 3 week menu plan (PDF) - Safefood

What should a 3 5 year old eat?

How many meals should a 3 5 year old have?

What is the best food for 3 year old?

Health Pr

HSE Dublin Mid-Leinster,

3rd Floor, 52 Broomhill Road,

Tallaght, Dublin 24.

Issue Date:09/06

Review Date:09/08

Health Promotion Unit

Foreword

Acknowledgements

Ms Michelle Corcoran,

Pre-school Officer,

Dublin Mid-Leinster,

Ms Gillian F

Acting Dietitian Manager,

HSE Dublin Mid-Leinster

Ms Marie Gleeson,

Pre-school Officer,

Dublin Mid-Leinster

Ms Michele Lochrin,

Pre-school Officer,

Dublin Mid-Leinster,

Dr Fiona Moloney,

Senior Community Dietitian,

HSE Dublin Mid-Leinster

Ms Dara Morgan,

Senior Community Dietitian,

HSE Dublin Mid-LeinsterN

Information Project,

HSE www.healthinfo.ie

Ms Aoibheann O"Connor

Senior Community Dietitian,

HSE Dublin Mid-Leinster

Ms Glenda O"Connor

Clinical Nutritionist,

Beaumont Hospital

HSE Dublin Mid-Leinster)

Mr Tom Prendergast,

Principal Environmental Health Officer,

HSE Dublin Mid-Leinster

Ms Sheilagh Reaper Reynolds,

Acting Functional Manager,

Health Promo

Ms Denise Wy

Pre-school Officer,

Dublin Mid-Leinster

Lucan, Co. Dublin

Allenwood Community

Development Association,

Station Road, Allenwoord,

Tallaght, Dublin 24

Kindercrescent, 481 The Crescent,

Straffan Road, Maynooth

Liberty Creche, 92 Meath Street,

Dublin 2

Limekiln Lane, Dublin 12

Aspecial wordof thanks also to all the

Glenda O"Connor and gave their suggestions,

Sheilagh Reaper-Reynolds

Table of contents

Introduction3

Section One: Weekly Menu Plans7

Section Two: Recipes11

Week 113

Week 227

Week 342

Recipes for snacks54

Recipes for stock59

Abbreviations we use in the recipes

L litre 1L = 1,000ml

Introduction

Key points

Offer children a wide variety of foods.

Plan varied healthy meals and snacks in advance.

Offer children healthy snacks

Offer tooth-friendly drinks regularly.

Prepare food in a clean and