HF Nutrition Guide - Amazon S3s3-ap-southeast-2.amazonaws.com/.../resources/HF_Nutrition_Guide.… · fuElled4Life nuTritioN guIde foR earlY chIldhooD ... Lean meat, ﬁ sh, poultry,

fuElled4Life nuTritioN guIde foR earlY chIldhooD edUcatioN seRviceS

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coNtentSWhat is Fuelled4life? ....................................................................................................................... 2

Why healthy eating in Early Childhood Education services? ............................................ 2

Te Whāriki and nutrition .................................................................................................................. 3

Food and Nutrition guidelines ...................................................................................................... 3

What should ECE services provide ............................................................................................. 4

Classifying foods and drinks for early childhood .................................................................. 5

Occasional foods .............................................................................................................................. 6

Quick Reference Guide ................................................................................................................... 7

Product Group 1: Beverages ........................................................................................................ 7

Product Group 2: Vegetables and fruit .................................................................................. 9

Product Group 3: Breads and cereals .................................................................................... 10

Product Group 4: Milk and milk products ............................................................................... 11

Product Group 5: Lean meat, fi sh, poultry,

seafood, eggs, legumes, nuts and seeds ............................................................................... 12

Product Group 6: Mixed meal dishes ...................................................................................... 13

Product Group 7: Snack items ................................................................................................... 14

Step 3: Promote healthy food habits ....................................................................................... 15

Nutrition information ...................................................................................................................... 16

Vegetarian eating ............................................................................................................................ 17

Food allergies and intolerance ................................................................................................... 19

Fussy eaters ...................................................................................................................................... 19

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whAt is fuElled4liFe?*Fuelled4life is all about young people getting a good start to life through access to healthier food and drinks. It aims to:

1. Inspire Early Childhood Education (ECE) services to provide tasty, nutritious foods and drinks.

2. Encourage the food industry to produce and supply healthier products that young people will want to consume.

Many ECE service communities are aware of the important links between food, health and learning, and are taking steps

to improve their food and nutrition environments. Off ering healthy foods and drinks within the ECE service environment

signifi cantly contributes to the nutrition of children and young people.

Consuming healthy foods and drinks every day not only improves children’s overall health but can also improve their

learning and behaviour.

* Fuelled4life is the brand name for the Ministry of Health’s (MoH) Food and Beverage Classifi cation System (FBCS).

whY heaLthy EatinG in Early chilDhood educAtion servicEs?1. Eating healthy food in early childhood has an eff ect on children’s growth, behaviour and health. Evidence shows that:

• breastfeeding provides optimum nutrition for infants

• breastfeeding assists infants’ physical and emotional development

• it’s important not to introduce solids too early because babies can’t swallow well enough until 4-6 months old, their

kidneys and digestion are not developed enough to cope with solid foods, and they may be more likely to get eczema,

food allergies or respiratory infections

• infants and toddlers who are defi cient in iron can have permanent and potentially irreversible impaired growth and

intellectual and motor performance, including basic learning skills

• obese children are more likely to become obese adults, especially if their parents are obese.

2. Many children spend all day at an ECE service, so it is important that the food being provided is nutritionally adequate.

All nutrients required for activity, growth and development are provided by the foods and drinks consumed. Since babies,

toddlers and young children can only eat what they are given, the responsibility lies with all carers, including those at the

ECE service, to ensure the food children are given meets their nutritional needs.

3. Early childhood is a time when lifelong eating habits are being formed. ECE services can play an important role in creating

a culture of healthy eating and in helping children to develop the healthy food behaviours that will support them to grow

into healthy adults.

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te whāRiki And nUtritiOnProviding nutritious and culturally

appropriate food for children under

fi ve aligns with Te Whāriki (Early

Childhood Curriculum, Ministry

of Education) and its principles,

strands and goals. It also links with

the concept of hauora (holistic

wellbeing) where physical, mental,

social and spiritual wellbeing are

woven together.

A well-nourished child who is

given opportunities to take part

in the preparation, sharing and

choice of healthy foods in the early

childhood setting is involved with

Te Whāriki’s principles, strands

and goals.

foOd anD nutRitioN GuideLinesChildren have their own special food needs. They need lots of diff erent foods to get energy, stay healthy and grow. The MoH

has developed food and nutrition guidelines to refl ect these needs.

The Food and Beverage Classifi cation System is based on the MoH’s Food and Nutrition Guidelines for Healthy Infants and Toddlers (Aged 0-2 Years) (partially revised 2012) and the Food and Nutrition Guidelines for Healthy Children and young people Aged 2-18 Years (2012).

To be healthy, children need:

• many diff erent kinds of food from the four food groups every day

• enough food for activity and growth

• mini-meals or snacks during the day

• plenty to drink.

Choosing foods from the four food groups

The MoH’s food and nutrition guidelines sort foods into four food groups and recommends how much to eat of each food

group. Children need a variety of foods from the four food groups every day.

RECOMMENDED SERVINGS PER DAY FOR CHILDREN AGED 2-5 YEARS

FOOD GROUP SERVINGS PER DAY

Vegetables and fruit

Hua whenua me hua rākau4+

Breads and cereals

Ngā kai paraoa4+

Milk and milk products

He miraka me ngā momokai miraka2-3

Lean meat, fi sh, poultry, seafood, eggs, legumes, nuts and seeds

He m ti whēroki, heihei, kai moana, p ni maroke, nati hēki rānei1-2

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whAt shOuld ece servIces ProviDe?The amounts and types of food the ECE service provides depend on the number of hours children spend at the ECE service.

Children at an ECE service for eight hours should be provided with half of their daily requirements from each of the four food

groups. They should get the rest from breakfast and dinner at home. Menus should be planned on that basis.

The table shows the number of servings needed by children aged 2-5 years spending eight hours at an ECE service. For

children aged 1-2 years, use the chart as a guide but take into account their smaller size and smaller appetites. For children

up to 12 months old, follow the Food and Nutrition Guidelines for Healthy Infants and Toddlers (Aged 0-2 Years).

CHILDREN AGED 2-5 YEARS ATTENDING AN ECE SERVICE FOR 8 HOURS SHOULD BE OFFERED

FOOD GROUP SERVINGS SERVING EXAMPLES

Vegetables

and fruit

Hua whenua me hua rākau

At least 2 servings:

− at least 1 serving of

vegetables

− at least 1 serving of fruit

1 medium vegetable (eg. potato, carrot, similar-sized root vegetable,

tomato)

1 cup lettuce

½ cup cooked vegetables

½ cup of salad vegetables (eg. tomatoes, celery, cucumber, sprouts)

1 medium piece of fruit (eg. an apple, banana, orange, pear)

2 small apricots or plums

½ cup fresh fruit salad

½ cup stewed or canned fruit

25 g dried fruit (eg. 2 tablespoons raisins or 3 dates)

Breads and

cereals

Ngā kai paraoa

At least 2 servings:

− try to choose wholegrain

1 slice of wholemeal bread

1 slice rēwena bread

1 medium wholemeal bread roll

1 cup of plain cooked rice, pasta, noodles

½ cup cooked breakfast cereal

1 cup of breakfast cereal fl akes

½ cup muesli

Milk and milk

products

He miraka me ngā momokai miraka

At least 1-1 ½ servings:

− choose reduced-fat or low-fat

options

250 ml milk (whole milk from 1-2 years, introduce reduced- and low-fat

milk from 2 years)

2 slices (40 g) of cheese

150 ml yoghurt or dairy food

150 ml custard

Lean meat, fi sh,

poultry, seafood,

eggs, legumes,

nuts and seeds

He m ti whēroki, heihei, kai moana, p ni maroke, nati hēki rānei

At least ½ serving:

− choose lean unprocessed

meats

¾ cup of mince or casserole

2 slices cooked lean meat

1 egg

2 chicken drumsticks (110 g)

¾ cup baked beans

¾ cup cooked lentils, chickpeas, split peas

1 medium fi llet of fi sh (100-120 g)

¾ cup kina

FOOD GROUP MAIN NUTRIENTS PROVIDED

Vegetables and fruit

Hua whenua me hua rākau

Carbohydrate, fi bre, vitamins and some minerals

Breads and cereals

Ngā kai paraoa

Carbohydrate, fi bre, vitamins and some minerals

Milk and milk products

He miraka me ngā momokai miraka

Protein, calcium, fats and some vitamins

Lean meat, fi sh, poultry, seafood, eggs, legumes, nuts and seeds

He m ti whēroki, heihei, kai moana, p ni maroke, nati hēki rānei

Protein, fats, iron and zinc

Carbohydrate in nuts and legumes

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FOODS THAT DO NOT FIT INTO THE FOUR FOOD GROUPS

Some foods do not fi t into the four food groups. These foods include many biscuits, cakes, desserts, potato crisps, pastries, pies,

lollies, chocolate and carbonated drinks. Consumption of these foods should be limited because they are high in fat (particularly

saturated fat) and/or salt and/or added sugar. Cooking methods such as frying and deep-frying add extra fat to foods.

These foods are generally categorised as occasional foods as they do not provide essential nutrients young bodies need.

They can be included in our diets to add variety but should not displace the healthier foods that our bodies need every day.

Occasional foods are not appropriate for ECE services.

SERVING AND PACKAGE SIZE

Over the years there has been a general trend towards serving foods in larger portions. For example, when soft drinks were

fi rst introduced, the standard package was 200 ml. Today, usual package size is 600 ml. Check the portion size of foods

off ered at the ECE service. It may be appropriate to reduce the size of some choices. For recommended serving sizes, see

the table on page 4.

clAssifYing Foods and DrinkS for earlY chiLdhooDFor people involved in selecting foods and drinks for young children, the Food and Beverage Classifi cation System identifi es

healthy options. Foods and drinks have been classifi ed into the following three categories:

evErydaYevErydaY fooDsEveryday foods and drinks are from the four main food groups. These foods and drinks are the healthiest choices. Encourage and

promote everyday foods and drinks by ensuring most of the menu is made up of these.

CHOOSE A VARIETY OF THESE DIFFERENT TYPES OF FOODS:

• vegetables and fruit Hua whenua me hua rākau

• breads, cereals, rice, pasta and noodles Ngā kai paraoa

• milk and milk products (for example, yoghurt, cheese) and alternatives He miraka me ngā momokai miraka

• lean meat, fi sh, poultry, seafood, eggs, legumes, nuts and seeds He m ti whēroki, heihei, kai moana, p ni maroke, nati hēki rānei

• water is the best drink – have plenty of water available every day.

EVERYDAY FOODS ARE THE HEALTHIEST CHOICES BECAUSE, IN GENERAL, THEY:

• are rich sources of nutrients, including vitamins and minerals

• contain less saturated fat and/or salt and/or added sugar

• help to prevent children consuming too many kilojoules (energy).

If you would like help choosing pre-packaged foods, view our online Fuelled4life ECE service Buyers’ Guide here – www.fuelled4life.org.nz/buyers-guide

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soMetimEssoMetimEs fooDsSometimes foods and drinks are mostly processed foods with some added fat and/or salt and/or sugar.

Don’t let these sometimes foods dominate the food choices available.

ECE SERVICES ARE RECOMMENDED TO RESTRICT THESE FOODS AND DRINKS BY:

• off ering appropriate serving sizes (see page 4 for suggested serving sizes)

• reducing the number of these items on the menu

• off ering these items less often.

ALTHOUGH SOMETIMES FOODS ARE SOURCES OF NUTRIENTS, INCLUDING VITAMINS AND MINERALS,

THEY SHOULD BE RESTRICTED BECAUSE, IN GENERAL, THEY:

• contain moderate levels of saturated fat and/or salt and/or added sugar

• can contribute to an intake of too many kilojoules (energy).

The term sometimes does not mean that they cannot be served every day. Plain biscuits for example, may be eaten every

day, yet they should only be eaten in very small quantities; one biscuit per day is plenty for young children. Plain biscuits (that

meet the nutritional criteria) are therefore defi ned as sometimes foods and should be off ered with a variety of everyday foods

such as fresh fruit and sandwiches.

If you would like help choosing pre-packaged foods, view our online Fuelled4life ECE service Buyers’ Guide – www.fuelled4life.org.nz/buyers-guide

ocCasioNal fooDsThese foods and drinks are high in saturated fat and/or salt and/or sugar and should not be provided at an ECE service.

It is important to maintain consistent messages even when providing food and drinks at special events (such as family days,

celebrations, excursions) or for fundraising.

OCCASIONAL FOODS SHOULD NOT BE PROVIDED BECAUSE, IN GENERAL, THEY:

• are low in vitamins and minerals and provide minimal nutritional value

• contain signifi cant levels of saturated fat and/or salt and/or added sugar

• usually contribute excess kilojoules (energy).

CERTAIN FOODS AND DRINKS AUTOMATICALLY FALL INTO THE OCCASIONAL FOOD CATEGORY. THESE FOODS ARE:

• confectionery1

• deep-fried foods (for example, chips, deep-fried fi sh)

• full-sugar and artifi cially sweetened energy drinks2

• full-sugar and artifi cially sweetened carbonated

beverages

(for example, soft drinks/fi zzy drinks)

• fl avoured water, fortifi ed water and sports drinks3

• any beverages labelled with ‘not recommended

for children’.

quIck rEfereNce gUideThe following tables indicate which of the three

categories the foods and drinks provided at the ECE

service are most likely to fi t into. A brand or variety of

food (or drink) can contain slightly diff erent amounts

of nutrients, and package sizes can also be diff erent,

so the tables may show some products fi tting into

more than one category. Choose the product carefully

where a food or drink fi ts into two categories.

1 The term confectionery refers to a range of sugar-based products, including boiled sweets (hard glasses), fatty emulsions (toff ees and caramels),

soft crystalline products (fudges), fully crystalline products (fondants), gels (gums, pastilles, and jellies) and chocolate.

2 Energy drinks are defi ned as non-alcoholic water-based fl avoured beverages that contain caff eine and may contain carbohydrates, amino acids,

vitamins and other substances, including other foods, for the purpose of enhancing mental performance.

3 A sports drink (or electrolyte drink) is a drink formulated and represented as suitable for the rapid replacement of fl uid, carbohydrates, electrolytes

and minerals.

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ITEMS ARE CLASSIFIED INTO THE FOLLOWING CATEGORIES:

1. Beverages

2. Vegetables and fruit

3. Breads and cereals

4. Milk and milk products

5. Meat, fi sh, poultry and meat alternatives

6. Mixed meal dishes

7. Snack items.

REMEMBER:

• Encourage and promote everyday foods and drinks

• When providing food at the ECE service, don’t let sometimes foods dominate

• Do not provide occasional foods.

Milk appears in two product groups: in ‘beverages’ and in ‘milk and milk products’.

Milk-based snacks appear in two product groups: in ‘milk and milk products’ and in ‘snack items’.

prOduct grouP 1: beVeragEsChildren need plenty to drink to keep their bodies functioning. Toddlers and young children need to be constantly reminded

to drink. Water is the best drink for hydration; milk is also good and is particularly valuable as a source of nutrients for growing

children. Fruit juice, cordials, fi zzy drinks, energy drinks or sports drinks are discouraged because they are high in sugar and

contribute to weight gain and tooth decay. They also develop and reinforce a taste for sweet drinks.

Water is best – drink freely

• Children should be encouraged to drink plain water as a beverage from an early age. Children brought up on tap water are

more likely to continue a preference for water into adulthood.

• The addition of vitamins and minerals to water and other drinks is unnecessary – the exception being fl uoridated water,

which has a proven benefi t for dental health.

Milk is also a great drink

• Milk is an important source of calcium and protein for growing children.

• Cow’s milk should not be given before a child is 12 months old.

• Whole milk is recommended for children aged 1-2 years. Reduced-fat and low-fat milks can be introduced from 2 years

of age.

• Limit milk consumption to no more than 500 ml per day. More than this can displace solid foods containing the other

nutrients that children need.

• If a child does not drink cow’s milk, calcium-fortifi ed soy milk may be a suitable alternative.

• Unfortifi ed milk substitutes, such as rice milk and oat milk, are not nutritionally adequate replacements for cow’s milk.

They should not be provided for children under 5 years unless on medical advice.

• Off er milk at morning and afternoon tea.

Sweetened drinks are not recommended

• Fizzy drinks, sports drinks, fruit juice, fruit drinks and energy drinks are not appropriate.

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E = EVERYDAY S = SOMETIMES O = OCCASIONAL

FOOD PRODUCTS E S O COMMENTS

Water Have plain water served in cups or bottles available all day.

− plain water �

Flavoured and/or fortifi ed water Not to be provided.

Artifi cially sweetened still

or carbonated drinks

Not to be provided.

Vegetable and/or fruit juice

and drinks (2-5 years)

Not to be provided.

− vegetable and/or fruit juice

− fruit drink

Milk (0-1 year) Breast milk is best.

See MoH Food and Nutrition Guidelines for Healthy Infants and Toddlers (Aged 0-2 years)

Milk (1-2 years) Milk is an important source of calcium and protein for growing

children.

Off er milk at morning and afternoon tea.− plain whole cow’s milk

�


children.

Off er milk at morning and afternoon tea.

Introduce reduced-fat and low-fat milks for children aged

2-5 years.

− plain, reduced-fat, low-fat or whole

cow’s milk� �

− goat’s milk

− soy milk

Flavoured milks and drinking

yoghurts (2-5 years)

Not to be provided.

Examples include solid and frozen

varieties.

Chocolate milk fl avouring

(2-5 years)

Not to be provided.

− cocoa

− hot chocolate

Sports drinks

Soft drinks

Energy drinks

Not appropriate for this age group.

Tea and coff ee Not appropriate for this age group.

Choose appropriate serving sizes – refer to the table on page 4.

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prOduct grouP 2: veGetabLes aNd fruItYoung children should eat at least

two servings of fruit and two servings

of vegetables per day. Vegetables

and fruit, whether fresh, frozen or

canned, are excellent foods for

young children. They are high in

vitamins, minerals and antioxidants.

Frozen, dried or canned fruit and

vegetables can be nutritionally

equivalent to fresh varieties.

Getting young children to eat and

like vegetables can be a challenge

for parents and caregivers.

Introducing them early and often is

the best way to train young tastes.

It often takes up to 12 introductions

before a new vegetable is accepted;

persistence and good role modelling

will pay off in the end.



Vegetables and vegetable mixes: Serve vegetables with all main meal dishes, add to hot savoury

dishes, and include in salads, sandwiches and rolls.

Raw or lightly steamed vegetables retain more nutrients than

vegetables cooked for longer.

Choose products with no added fat and add no or minimal fat

and/or oil and/or salt during preparation. Don’t deep-fry.

− fresh �

− frozen �

− canned�

Potato, kūmara, taro and tapioca: Baked potatoes and kūmara can be cooked and fi lled. Add

heaps of vegetables, and other toppings in small quantities.

Choose products with minimal added fat and/or salt.

Add no or minimal fat or oil and/or salt during preparation.

Oven-bake rather than deep-fry.

− baked potatoes and kūmara �

− potato and kūmara chips and

wedges� � �

− hash browns � �

Fruit: Serve fresh fruit in season whole, cut into wedges, as fruit

kebabs or as fruit salad.

Choose fruit tubs with high fruit content and no added sugar.

Choose varieties in fruit juice rather than syrup.

− fresh �

− frozen �

− canned � �

− fruit puree � �

− fruit tubs �

Dried vegetables and/or fruit: Dried fruit is high in kilojoules (energy) and sugar. Choose dried

fruit products with high fruit content.

Choose appropriate serving sizes. Dried fruit (including fruit

leathers) are a concentrated form of fruit (eg. 10 dried apricots =

10 fresh apricots).

Dried fruit is very sticky and can get stuck in teeth, contributing

to dental decay.

Fruit and vegetable chips often have added fat and/or salt.

− dried apricots, apple, papaya �

− raisins, dates �

− dried fruit leathers � �

− banana chips �

− vegetable chips � �


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prOduct grouP 3: brEads And cErealsThis group includes breads, breakfast cereals, pasta, rice and other grain-based products. Being rich in carbohydrate, these

foods are the best source of energy and an important source of protein for growing children. They are also rich in fi bre and

many micronutrients.

Serving mostly wholemeal and higher-fi bre varieties of foods from this group is recommended. However, young children have

small stomachs and their digestive systems are more sensitive to fi bre. If they are not used to it, they may need time to adjust.

Using some higher-fi bre varieties and increasing fi bre will gradually allow their digestive systems to adjust while ensuring

adequate fi bre intake.



Rice, pasta, noodles and couscous: Choose wholegrain or brown rice and noodles. Try hot and cold

dishes and include these products in soups and salads.

Pre-prepared rice and noodle items with added fl avouring often

contain added fat and/or salt. Choose reduced-fat and low-salt

varieties and prepare with no or minimal added fat.

Add vegetables, lean meat and if used, use low sodium soy

sauce.

− plain, cooked, dried and fresh

pasta and rice�

− couscous � �

− canned spaghetti �

− fried rice � � �

− fried noodles � �

− instant noodles �

− rice risotto and savoury rice � �

Bread and bread-based products: Choose a range of wholemeal and wholegrain breads.

Use breads in a variety of ways for meals and snacks.

Breads can be used as a base for pizza or as a case for hot

and cold fi llings.

Toasted or heated breads and fi llings are popular in winter

and are easily served with soup or as a side dish.

Toasted fruit bread slices are a popular snack.

Some fl avoured breads are high in fat and/or salt. Choose

reduced-fat and low-salt varieties. Prepare with no or minimal

added fat.

− wholegrain and wholemeal, rye � �

− white and high-fi bre white � �

− sliced bread and bread rolls,

bagels� �

− fl atbreads, pita, tortillas � �

− muffi n splits, crumpets � �

− fruit breads and buns � �

− rēwena and fa‘apāpā � �

− garlic bread � �

− croissants �

Breakfast cereals: Serve wholegrain cereals, whole-wheat fl akes, puff ed cereals,

porridge, and wheat biscuits with reduced- or low-fat milk.

Toasted mueslis are usually high in fat and added sugar.

Choose carefully.

Provide fresh or canned fruit as a topping instead of sugar.

Chunky cereals containing nuts or pieces of dried fruit are not

suitable for children under two because of the risk of choking.

− wheat biscuits �

− bran fl akes � �

− porridge �

− untoasted muesli � �

− toasted muesli � �

− corn fl akes � �

− puff ed rice � �


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prOduct grouP 4: miLk anD milK proDuctsYoung children need milk and milk products for protein and calcium. Energy and protein are necessary for growth, while calcium

is necessary for the development of strong bones and teeth. Young children need 2-3 servings from this group each day.



Cheese: Hard cheeses are higher in fat. Edam is a lower fat hard cheese.

Lower fat cheeses, such as cottage and ricotta, can be used

in greater quantity.

− ricotta �

− cottage cheese �

− ‘lite’ cheese slices �

− feta �

− edam �

− cheddar �

− mozzarella �

Flavoured milk and drinking yoghurt: Not to be provided.

− fl avoured milk

− drinking yoghurt


children.


− plain whole cow’s milk �


children.


Introduce reduced- and low-fat milks for children aged

2-5 years.

− plain, reduced-fat, low-fat or

whole cow’s milk� �

− goat’s milk

− soy milk

Milk-based snacks: Milk-based snacks contribute to children’s intakes of protein

and calcium.

Choose reduced- or low-fat varieties.

Try serving these foods with fresh, frozen or canned fruit.

Try freezing yoghurt or custard for a summer snack.

− yoghurt � �

− soy yoghurt � �

− custards � �

− dairy desserts � �

− creamed rice � �

− ice cream � �

− frozen yoghurt � �


12

prOduct grouP 5: leAn meAt, fish, poultRy, seafoOd, eggs, legumEs, nuts and SeedsThis food group provides protein and a variety of diff erent vitamins and minerals, particularly iron. Iron is very important for

the normal growth and development of children, which makes it especially important for young children. The body absorbs

iron from animal sources (meat, poultry and fi sh) more easily than from plant sources. It is important to choose lean versions

of meat and poultry and to trim off visible fat. Processed meats can be high in fat and salt, so check their labels carefully.

Some of these will be occasional foods only. When planning a menu for vegetarian children, provide a wide variety of

vegetarian foods to ensure a good balance of nutrients. For more information on vegetarian eating, see page 17.



Fresh, frozen, canned and pouched

fi sh and seafood:

Choose canned fi sh and seafood in spring water.

Use fi sh or seafood as a main salad item.

Add fi sh and seafood to sandwiches, toasted sandwiches, rolls,

baked potatoes, pizza, salads and noodle soups.

Prepare with no or minimal added fat and/or salt.

− canned tuna, salmon, sardines � �

− fresh and frozen fi sh fi llets

or pieces �

Processed fi sh and seafood

products:

If provided:

Some of these foods are high in fat and/or salt. Choose low-fat

products and serve in appropriate portion sizes.

Prepare these foods with no added fat.

Oven-bake instead of deep-frying.

− crumbed or coated fi sh � �

− fi sh patties � �

− fi sh fi ngers � �

− surimi � �

Meat, poultry and eggs:

Use leaner cuts and trim skin and visible fat. Use lean mince.

Meats can be added to most hot and cold savoury dishes.

Prepare eggs with no added fat by boiling or poaching.

Add to sandwiches and salads.

− plain lean beef, lamb and chicken �

− eggs, plain �

− egg dishes � �

− plain minced meat � �

Processed meats: Processed meats are often high in fat and/or salt.

Add small amounts to sandwiches, pizzas and burgers or

serve with a salad.

Serve vegetables with these products.

− ham �

− salami �

− luncheon �

− meat patties � �

Sausages, frankfurters and

saveloys:

These products are often high in fat and/or salt and have fewer

nutrients than lean meat.

Add small amounts to sandwiches, pizzas and burgers or serve

with a salad.


− plain and fl avoured sausages

� �

Meat alternatives

(vegetarian options):

Use these products in place of meat – in hot dishes,

sandwiches, burgers and kebabs.

Some of these foods are high in total fat and/or salt.

Choose carefully.

Choose low-sodium products.

Falafels are great in rolls and wraps.


− plain tofu �

− vegetarian sausage � �

− vegetarian luncheon �

− nutmeat � �

− falafel �

− plain tempeh �

Dried and canned peas, beans and

lentils (pulses):

− kidney beans � Use baked beans with toasted wholegrain or wholemeal bread.

Add beans to soups and nachos or serve as a side salad.

Lentil patties can be used in burgers.

Choose low-salt varieties.

− lentils �

− baked beans �

− Mexican beans �


13

prOduct grouP 6: miXed mEal dIshesMixed item dishes combine foods from two or more of the four food groups. For example, a pizza uses ingredients from the

bread, vegetables, meat and milk products food groups (see previous sections).



Main meal items:

Choose pizzas and hot breads with the least amount of cheese

and most vegetables.

Choose low-fat and low-salt pasta meals. Add no or minimal

fat in preparation. Serve pasta meals with a side salad or hot

vegetables.

Use low-sodium soy sauce.

Include vegetables into meals.

− pizza � �

− calzones �

− pizza bread �

− bread-based pies �

− sushi � � �

− fi lled pasta �

− lasagne �

− macaroni cheese/pasta and sauce �

Soups: Soups are great for any time, especially winter. They are also

a good way to get children to eat vegetables.

Add plenty of vegetables, legumes, rice or pasta to hot and

cold soups.

Choose low-fat, low-salt options – avoid soups made with

butter, cream and/or full-fat milk.

Soups can be served in cups with a wholemeal bread roll.

− fresh � �

− canned � �

− pouched � �

− powdered soup mix � �

− old-fashioned soup mix (powder

and barley, split peas, etc)� �

Filled sandwiches, rolls and wraps: Choose sandwiches made with wholegrain or wholemeal bread,

fi lled with plenty of vegetables.

Choose sandwiches with small amounts of lower fat spreads,

such as avocado, cottage cheese or hummus instead of butter

and margarine.

− sandwiches, fi lled rolls and pita

breads� �

− American hot dogs � �

Pastry products:

Pastry is often high in saturated fat and/or sodium.

Choose low-fat and low-salt products where possible.

Oven-bake pastry products instead of deep-frying.

Choose smaller portions and those with the most vegetables.

− savoury pies � �

− sausage rolls � �

− spring rolls � �

− quiches � �

− samosas � �


14

prOduct grouP 7: snAck iteMsSnacks are very important for growing children. Foods chosen for snacks should come from the four food groups; they should

be nutritious, and low in fat, salt and sugar.



Sweet snacks: Sweet snacks are often high in saturated fat and kilojoules

(energy). Choose carefully from this food group, and keep

serving sizes to a minimum.

Some sweet snacks contain added confectionery (eg. chocolate

coating), which contributes to excess kilojoules (energy).

Choose biscuits and cereal or muesli bars with fruit or

wholegrain cereals to increase fi bre intake.

− biscuits � �

− breakfast bars � �

− energy bars � �

− cereal bars � �

− baked fruit bars � �

− sweet-fl avoured popcorn � �

Savoury snacks: Some savoury snacks are high in saturated fat and salt.

Choose carefully from this food group.

Wholegrain and other high-fi bre and low-fat crackers are better

choices.

Top crackers with food products such as vegetables, cheeses

and meats from the everyday category.

− water crackers � �

− corn thins �

− rye crackers �

− rice crackers � �

− crispbread �

− potato chips �

− corn chips �

− vege chips �

− bhuja mix �

− rice cake/wheel � �

− cracker and cheese packs � �

Baked snack foods: This section includes commercially produced baking, excluding

biscuits or pre-packaged bars.

Baked snacks are often high in kilojoules (energy), sugar and

saturated fat.

Choose small portion sizes only or serve cut into smaller pieces.

Baked items made with wholemeal or wholegrain fl our and/or

fruit are often better options as they tend to be higher in fi bre.

Some products contain added confectionery (eg, chocolate

chips and icing), which contributes to excess kilojoules (energy).

− cakes � �

− pancakes � �

− pikelets � �

− iced buns (Boston bun) � �

− slices � �

− muffi ns (sweet or savoury) � �

− scones � �

− Danish pastries �

Dried fruit, nut and seed mixtures: Supervise children carefully when they are off ered small hard

foods, such as nuts and seeds, as they can be a choking hazard.

Do not provide whole nuts and seeds to children under 2.

Nuts and seeds make great snacks in their natural unroasted,

unsalted form.

Small servings of nuts and seeds with no added salt and/or

sugar are healthier choices.

Mixes including confectionery provide excess kilojoules (energy)

and sugar.

− dried fruit and/or nut and/or seed

mixtures� � �

− plain nuts �

− plain seeds

�


15

steP 3: prOmote healThy fOod hAbitsHealthy eating habits are life skills that help children to lead healthy, satisfying lives. As supportive environments, ECE

services need to reinforce good habits taught at home and promote good habits to the children and their families and

whānau. ECE services are also important for role modelling.

Developing good eating habits in the ECE environment

Wash and dry hands thoroughly before eating. This helps prevent illness through bacterial or viral infection.

Eat at the table in a designated area. This establishes expected eating behaviours around meal times and helps the children

to focus on the food and recognise when they are full. It reinforces eating as a social occasion that happens at regular

intervals throughout the day.

Minimise other distractions at mealtimes. This encourages the children to focus on the food and to recognise when they

are full.

Allow enough table time. It is normal for children to take longer than adults to eat. They do not have the muscle development

or skills to eat as fast as adults. Since it takes about 20 minutes for the stomach to feel full, eating too fast is not a habit to

encourage.

Show positive role modelling. If adults eat with the children, they should model enjoying the healthy food.

Serve food in appropriate portion sizes. Portion sizes have grown considerably over the last 20 years. Giant muffi ns, for

example, are equivalent to two home-made ones. Serve small portions (see page 4), and allow second helpings if necessary.

Off er self-service. Where appropriate, serve food on platters with easy-to-use serving tools (for example, tongs). This

encourages children to select what they wish to eat rather than having to eat what someone else has selected for them.

Involve children in food preparation (if appropriate and possible). Involving children in the process creates a positive food

environment, teaches skills and provides them with a vested interest in eating the food.

Do not insist on a clean plate. Insisting on fi nishing a meal encourages children to ignore body signals about fullness.

Allow children to stop eating when they have had enough.

Be careful about what you say. Speak positively about healthy eating when at the table. Avoid making comments such

as these:

‘Make a clean plate, and then you can play.’

‘No dessert unless you eat all your vegetables.’

‘If you stop crying, I’ll give you a lolly.’

‘If you don’t eat your vegetables, you’ll get sick.’

Resist the urge to reward, punish or appease children with food.

• Eating for approval or love teaches children unhealthy behaviours, attitudes and beliefs about food and about themselves.

• Off ering a food (for example, ice cream) as a reward for eating another food (for example, carrots) reinforces that ice cream

is good and carrots are bad.

• Giving a food treat to cheer up a child teaches children to eat when upset, depressed or sad.

Things you can do:

– Reward good behaviour with attention, hugs and positive words.

– Develop, in consultation with the ECE service community, a nutrition policy about birthday celebrations. Many commonly

consumed ‘party foods’ are classifi ed as occasional. Some services encourage healthy birthday foods; others celebrate

birthdays with non-food celebrations.

– Grow a vegetable garden. Involving children in growing vegetables has many benefi ts. As well as teaching them about

where food comes from, it may also increase the likelihood of consumption.

16

nuTritiOn inFormaTion The Food and Beverage Classifi cation System focuses on four nutrients: energy (measured in kilojoules), saturated fat, sugar

and sodium (salt). Fibre is also a focus for some product groups.

Energy

Foods and drinks provide the energy we need for our bodies to grow and function. Energy from foods and drinks is released

when food is eaten and then broken down in the body. Energy is measured in kilojoules (kj).

Balancing the amount of kilojoules consumed (through foods and drinks) with kilojoules expended (through activity and

growth) is important for good health.

• The nutrients that provide energy are protein, carbohydrate and fat

• Foods that are high in fat or sugar are often high in kilojoules (energy) and lacking in essential nutrients, including vitamins,

minerals and fi bre. Many of these foods do not fi t into the four food groups (see page 4).

Fat

All fats contain the same amount of kilojoules (energy) per gram – use them in small amounts.

All fats are a mixture of saturated fats (which includes trans-fatty acids) and unsaturated fats (both monounsaturated and

polyunsaturated fats). Food contains a mixture of the three types of fat, but one type of fat usually dominates in food. For

example, foods of animal origin mainly contain saturated fat (such as butter and meat fat), whereas foods of plant origin

(such as nuts, vegetable oils and avocado) contain mainly polyunsaturated and monounsaturated fats.

SATURATED FATS

It is recommended that consumption of saturated fats is reduced. These fats are found naturally in animal products (for

example, meat and dairy products), coconut and palm oil. They are also found in many processed foods that are in the

occasional category. Examples of processed foods containing saturated fats include pastries (pies, savouries), snack bars,

and commercially produced cakes, biscuits and muffi ns.

Choose foods low in saturated fats or replace these foods with foods containing polyunsaturated and monounsaturated fats.

POLYUNSATURATED AND MONOUNSATURATED FATS ARE FOUND IN:

• vegetable oils and margarines

• oils naturally present in fi sh

• seeds and nuts.

Salt (sodium)

Limit high-salt foods.

Salt is a compound called sodium chloride. Sodium is an essential mineral in tiny amounts. Large intakes of sodium can lead

to poor health.

• Salt is used to add fl avour. It is also an essential ingredient in some foods as a preservative.

• Common processed foods containing sodium are bread, cheese, biscuits, cakes, convenience foods and sauces.

• Most of the salt in our diet (up to 75%) is from processed and manufactured foods.

• The remainder of the salt in our diet is from salt added to foods in cooking or at the table.

Sugar

Limit foods with high added sugar.

Sugar is a simple type of carbohydrate providing energy and sweetness to food. It does not contain the same amounts of

vitamins, minerals and fi bre that wholegrain sources of carbohydrate provide. If we eat foods high in sugar with fewer other

nutrients we can often feel our energy levels go up and down. Too much sugar also contributes to tooth decay.

Remember that there are naturally occurring sugars in nutritious foods like fruit and plain milk, which do not have the same

eff ect as added sugar. We encourage people to include these as part of a healthy eating pattern.

Fibre

Choose foods with fi bre where possible.

Fibre is a form of carbohydrate found in wholegrain breads and cereals, vegetables and fruit, and legumes and nuts.

Fibre has formerly been called roughage or bulk.

• Animal foods contain no fi bre.

• Processing can reduce the fi bre content of foods.

17

veGetarIan eAtingChildren can eat a vegetarian diet and remain healthy. There are several diff erent types of vegetarian:

• Vegans eat no animal products

• Lacto-ovo vegetarians include milk, milk products and eggs in their diet but no other animal products

• Semi-vegetarians may eat fi sh and/or chicken, but do not eat red meat.

Careful planning will ensure that the nutritional needs of vegetarian and vegan children are met. It is important to provide a

wide variety of meat alternatives in the menu if meat is eliminated. Otherwise children may be at risk of inadequate intakes

of protein, iron, calcium, zinc and vitamin B12. If one food is to be avoided, other foods must be added to make sure nutrient

needs are met.

Catering for vegans is the most diffi cult because of the number of foods they do not eat.

Food sources of protein, iron, zinc and calcium for vegetarians

TYPE OF

VEGETARIANPROTEIN IRON ZINC CALCIUM

Semi-vegetarians Poultry

Fish

Eggs

Milk products

Wholegrain cereals

Tofu

Nuts and seeds

Lentils, beans and peas

Poultry

Fish


Dark-green vegetables

Fortifi ed cereals

Wholemeal bread

Poultry

Fish

Milk and cheese


Peanut butter

Wholemeal bread

Milk and cheese

Yoghurt


Wholemeal bread

Fortifi ed milk alternative

ie. soy milk

Lacto-ovo

vegetarians

Eggs

Milk products

Tofu

Wholegrain cereals

Nuts and seeds




Fortifi ed cereals

Wholemeal bread

Milk and cheese


Peanut butter

Wholemeal bread

Milk and cheese

Yoghurt


Wholemeal bread


ie. soy milk

Vegans Tofu

Soy milk

Wholegrain cereals

Nuts and seeds




Fortifi ed cereals

Wholemeal bread


Peanut butter

Wholemeal bread


Peanut butter

Wholemeal bread


ie. soy milk


ie. soy yoghurt

POINTS TO NOTE:

• To meet the nutritional needs of vegetarian children, a wide variety of foods from the four food groups is needed. Ensure

that the recommended servings from the four food groups are included and that a variety of vegetarian alternatives are

used to replace the foods excluded. Not all bread and cereal products need to be high in fi bre if a lot of other high-fi bre

foods are being used.

• The iron found in meat and animal products is more easily absorbed than iron found in vegetarian foods. Eating foods that

are rich in vitamin C at the same time will enhance iron absorption, for example, fruit with cereal and tomatoes on toast.

• Calcium-fortifi ed soy milk is an appropriate substitute for cow’s milk. Choose whole soy milk for children ages 1-2 years,

and reduced- and low-fat soy milk for children aged 2-5 years. Rice and oat milks are not recommended without medical

supervision.

18

Two-week sample menu – vegetarian substitutions

LUNCH SUGGESTED CHANGE

MONDAY

RāhinaShepherd’s pie

Steamed carrot

Steamed broccoli

Apple slices

Milk

Replace shepherd’s pie with lentil pie (for all vegetarians).

Replace milk with soy milk or fortifi ed milk alternative (for vegans).

TUESDAY

RātuaRoast chicken

Roast vegetables

Grapes

Milk

Replace roast chicken with falafel balls (for all vegetarians).

Replace milk with soy milk (for vegans).

WEDNESDAY

RāapaBaked beans

Toast fi ngers

Cheese and fruit

Water

Replace cheese with nuts (for vegans).

THURSDAY

RāpareHamburgers: (buns, patties,

salad vegetables)

Yoghurt

Water

Replace meat pattie with lentil or bean burgers (for all vegetarians).

Replace yoghurt with soy custard and fruit (for vegans).

FRIDAY

RāmereCrumbed fi sh pieces

Oven-baked wedges

Tomato slices

Cucumber slices

Ice cream and peaches

Water

Replace fi sh with grilled vegetarian sausages (for all vegetarians).

Replace ice-cream with soy-yoghurt (for vegans).

LUNCH SUGGESTED CHANGE

MONDAY

RāhinaMacaroni cheese

Coleslaw

Fruit kebabs

Water

Replace macaroni cheese with a tomato based pasta dish with no

cheese (for vegans).

TUESDAY

RātuaMeatballs with

tomato sauce and rice

Raw celery

Raw carrot

Yoghurt

Water

Replace meatballs with nut balls (for all vegetarians).

Replace yoghurt with banana custard made with soy milk (for vegans).

WEDNESDAY

RāapaSausage and baked bean hash

Fresh fruit platter

Milk

Remove sausages from recipe (for all vegetarians).

Replace milk with soy milk (for vegans).

THURSDAY

RāpareMarinated chicken drumsticks

Stir-fried vegetables

Cocoa rice

Water

Replace chicken with tofu and nuts (for all vegetarians).

FRIDAY

RāmereFish pie

Salad plate

Fruit crumble

Custard

Water

Replace fi sh pie with a pasta and bean dish (for all vegetarians).

Make custard with soy milk (for vegans).

19

foOd alLergiEs anD intOlerancEReactions to foods can be either a food allergy or food intolerance. Both types of reaction aff ect only a small proportion

of the population.

What is a food allergy?

Some people have allergic reactions when they eat certain foods. Their immune system responds to a substance in the food

as if it is a foreign body. Responses can range from mild (for example, a rash) to life-threatening (anaphylactic shock). The

substances causing the adverse reactions are known as allergens. The best way to deal with a food allergy is to avoid foods

containing the allergen.

Common foods causing allergic reactions include cow’s milk, nuts, wheat, eggs, seafood and soy products. It is not just these

foods on their own – foods containing these ingredients can also cause a reaction.

Food intolerances

Food intolerance is not the same as an allergy and does not involve the allergic response of the immune system.

Management of food allergies and intolerance

Having procedures and processes in place to manage issues related to any child aff ected by allergy or intolerance is a good

idea. Use a team approach to work out a management plan and involve the child’s family, doctor and dietitian. Completely

eliminating foods from the ECE service should only be done when absolutely necessary.

A useful resource is Health Conditions in Education Settings: Supporting Children and Young People: A Guide for Early Childhood Education Services and Schools (Ministry of Education 2006). Find this resource on www.minedu.govt.nz/goto/

healthguidelines

See also www.allergy.org.nz for more information about specifi c allergies.

fuSsy eAtersMost toddlers and young children go through a stage of refusing food; this can be upsetting for adults. This is common and

is often associated with them learning to take control. Children commonly avoid certain foods, such as vegetables, meat

or milk. Toddlers and young children may also have a very narrow range of foods they like and may eat large amounts of

a single food.

The important thing for adults to remember is that children will not willingly starve themselves. This is a phase they are going

through, and fussy eating is unlikely to lead to long-term growth or nutritional problems.

Helpful hints for fussy eaters

• Ensure that children sit down to eat and that eating times are relaxed and sociable.

• Where possible, let toddlers select their own food. Children are more likely to eat foods that they have chosen themselves.

• Serve small portions – large portions can put children off . They can always ask for more.

• Watch the drinks. Sugary drinks, such as juice, cordial and soft drinks, can easily fi ll small tummies and dull the appetite.

They are not recommended for young children. While milk is an important food, some children can drink too much, making

them less hungry for other food. About two cups a day is all that is needed.

• Make food fun and easy to eat – fi nger foods are good. Use shapes and colours and arrange foods attractively.

• Give a variety of healthy foods and don’t give up on the fi rst attempt. It often takes up to 12 introductions before a new

food is accepted. Off er only one new food at a time and serve it with familiar foods.

• If possible, involve the children in food preparation. Children are much more likely to eat food that they have helped

to prepare.

• Forcing a child to eat vegetables usually has the opposite eff ect from that intended. Children quickly pick up when it is

important to adults that they eat a certain food, and they know that refusing to eat it will get a reaction.

• Praise good behaviour and give attention when they eat well. Do not make a fuss when they don’t eat.

• Be a good role model. When children see others enjoying a food, they are more likely to try it and enjoy it themselves.

• Discuss any issues with parents or primary caregivers. A consistent approach both at home and at the ECE service will

have better results.

Documents

HF Nutrition Guide - Amazon S3s3-ap-southeast-2.amazonaws.com/.../resources/HF_Nutrition_Guide.… · fuElled4Life nuTritioN guIde foR earlY chIldhooD ... Lean meat, ﬁ sh, poultry,