H is for Health and Nutrition
Nutrition in the early years not only fuels growth but can shape cognitive development; setting the stage for healthy eating habits, and influence future health outcomes. Early years settings have a unique opportunity not only to offer nourishing food that meets a child’s nutritional needs but also to influence food preferences and set the stage for lifelong healthy eating patterns.
The nutrition children receive in their first 1000 days of life (from conception to two years) is critical for their health and development. This makes early intervention key. The early years are a crucial period when a child’s brain and body develop rapidly and nutrition is fundamental to lay the foundation for a healthy future.
Evidence from the National Diet and Nutrition Survey (NDNS) suggests that the diets of young children in England currently contain:
- Too much sugar – the majority coming from added sugars in sweetened yoghurts, desserts, drinks and sweetened fruit juices.
- Too much saturated fat – the majority coming from biscuits, buns, cakes and pastries.
- Not enough fibre.
- Not enough oily fish.
- Not enough fruit and vegetables.
The consequences of poor diet in the early years are concerning with more than one in five children starting reception either overweight or obese and a quarter of five-years-olds suffering from tooth decay. Tooth decay, requiring extraction under general anaesthetic, is the leading reason for hospital admission among children aged five to nine years and has huge cost implications for our health service. Many of these health consequences are directly associated with poor diet which reinforces the need for healthy food and nutrition education for those caring for children in the early years.
What a balanced diet looks like for young children
Young children have different nutritional requirements than adults. They are growing quickly and need plenty of energy and a wide variety of nutrients to meet their growth needs. They also have small tummies and will require regular meals and snacks which include a variety of foods from the four main food groups in order to meet their needs.
The four main food groups are:
- Potatoes, bread, rice, pasta and other starchy carbohydrates: includes foods such as bread, potatoes, sweet potatoes, plantain, cassava and other starchy root vegetables, pasta, noodles, rice and other grains, breakfast cereals — these foods contain carbohydrates, energy, fibre, B vitamins and other nutrients
- Fruit and vegetables: includes all fresh, frozen and dried fruit/vegetables as well as tinned fruits and vegetables (in juice or plain water, not salted water or syrups)— these foods contain a wide variety of vitamins and minerals, fibre and antioxidants
- Beans, pulses, fish, eggs, meat and other non-dairy sources of protein: includes all beans, pulses, nuts, seeds, meat and poultry, fish and shellfish, eggs, and meat alternatives such as soya and Quorn — these foods contain protein, iron, zinc, omega 3 fatty acids, vitamins A and D and other nutrients
- Dairy and alternatives: includes milk, cheeses, yoghurt, fromage frais, and plant-based alternatives such as soya, oat, coconut and almond drinks and products — These foods contain protein, calcium, iodine, vitamin A and other nutrients
Please note that rice milk is not suitable for children under five years due to the presence of arsenic.
Planning balanced meals for your nursery
Children over 12 months should be offered food regularly with three main meals (breakfast, lunch and dinner) plus two or three snacks daily, either at nursery or at home.
Across the day these meals and snacks should include:
- At least five portions of fruits or vegetables
- At least four portions of starchy carbohydrates
- Three portions of dairy foods
- Two different portions of protein and iron-rich foods (3 portions for vegetarians)
Menu planning tips for nurseries:
As well as including the right balance of foods from each food group aim to include a variety of colours, flavours and textures. The more variety in your menus the more nutrients children will benefit from. Including foods from different cultures on your menus allows children to experience new foods and further increases the variety of foods offered. Using seasonal produce is another good way to expose children to new foods across the year and is a good way to support the sustainability of your menus.
Avoid foods high in sugar, salt and saturated fat and limit processed foods such as shop-bought sausages, burgers, meatballs, nuggets, fish fingers and fish cakes which are often higher in salt.
It is important to make suitable adjustments to your menu for children with special dietary requirements. You should consider substituting dishes or ingredients with suitable alternatives that don’t disregard key nutrients which may risk compromising a child’s nutrition. More information about catering for special dietary requirements can be found here.
Sharing your menus with parents/carers is important to help them plan the meals and snacks they offer at home. Sharing menus and recipes may also provide new ideas for meals and snacks that the whole family can enjoy.
Some children will need time to adapt to new dishes and ingredients and it can take many exposures before a child is willing to try a new food. Childcare settings can provide a useful environment for children to try new foods. Role modelling and the opportunity to see and explore new foods without pressure are useful techniques to help children get curious about new foods.
Further reading:
For more information about menu planning for your setting as well as example menus and portion size guidance please visit:
The ABC of Nursery Management
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About the Author
Catherine Lippe is a Registered Nutritionist (RNutr) specialising in infant and child nutrition and is the company nutritionist at Nursery Kitchen. She has extensive experience in public health nutrition, the food industry, and early years nutrition. Catherine works with early years settings to improve food provision and nutrition standards for the children in their care.