Download Examples of Healthy Nursery Menus

Examples of Healthy Nursery
Menus
Prepared by
The Nursery Food Specialists
Commissioned by:
HM Partnerships
Tel: 0151 928 7830 Email: [email protected]
www.hmpartnerships.co.uk
Page
Liverpool Nursery Nutrition project
3
Why is it important to meet nutritional guidelines?
3
What are the nutritional guidelines for nurseries?
4
Nursery menu development
5
Supporting notes for menu
6
Disclaimer/ Acknowledgements
7
Menu: week 1
8
Menu: week 2
9
Menu: week 3
10
Appendix 1. Graph comparing new menu to guidelines:- averaged week 1-3.
11
Appendix 2. Graph comparing Liverpool nursery survey 2009/2010 to guidelines 12
2
Liverpool Nursery Nutrition Project
In 2009 Liverpool First for Health and Wellbeing Partnership identified a need to offer support
in food and nutrition to early years settings across the city. HM Partnerships was
commissioned to carry out an evaluation of the existing practice, knowledge and provision in
nurseries. This report showed that all nurseries required support on healthy eating at a policy,
knowledge and training level.
This led to the development of a structured support package designed to enable nursery staff
to increase their knowledge and skills in early years nutrition. This included access to a
nutrition for early years educational programme, along with a number of resources to support
nurseries in providing healthy, balanced and nutritious food in their settings.
HM Partnerships commissioned nursery food specialists Menu Matters, to devise a
nutritionally balanced 3 week menu plan suitable for use in nurseries for children aged 1-4
years. The menu plan is a complete package comprising full menus for 3 weeks, recipes,
costings and shopping lists.
Why is it important that your nursery menus meet nutritional
guidelines?
To guarantee that children attending nursery are receiving a diet that fulfils their
nutritional requirements.
o There is evidence demonstrating that a good diet underpins more effective
learning.
o A varied menu for this age group will help to encourage healthy food choices as
they progress through life.
To enable you to reassure parents that their child’s nutritional needs will be met
To enable you to promote your nursery as a healthy eating establishment using the
supporting evidence of nutritionally balanced menus.
3
What are the nutritional guidelines for the under-5’s in childcare?
For the under 5’s in childcare, they specify the levels of 12 different nutrients and some foods
that children should get from their nursery food.
The nutritional guidelines for nursery food are defined as Nutrient-based standards. These are
clear nutritional guidelines based on current dietary reference values which are published by
the Department of Health. Dietary reference values are the amounts of energy and nutrients
needed by groups of people; they are the benchmarks which can be used to ensure that the
needs of all the individuals in a population group are likely to be met.
Who set them?
The nutritional guidelines for under-5s in childcare were issued by the Caroline Walker Trust
(CWT) www.cwt.org.uk, a body that is “dedicated to the improvement of public health through
good food”, in 2006.
Why were they needed?
The guidelines were formulated because research shows that the diets of many under-5s are
inadequate (1)
There is mounting pressure for the nutritional guidelines for nursery food to be made
mandatory, as is the case with school meals: The Georgie Porgie report (2), published in
autumn 2008, achieved significant TV and press publicity after drawing attention to
deficiencies in nursery food. More recently a Panorama report (3) in January 2010 stated that
the results of a national survey of nursery food highlighted concerns - of the 10 results
available at the time of the programme, all had problems:

None provided enough energy

None provided sufficient iron or zinc.
A survey of nursery nutrition across Liverpool (4) in 2009/2010, commissioned by the Liverpool
First for Health and Wellbeing Partnership, showed similar trends. (See graph in appendix 2
which summarises the average nutrition of the sample, as a comparison to the guidelines)
The School Food Trust recently reviewed the need for clear nutritional standards in nurseries.
They assessed a sample of current nursery menus against the CWT guidelines for nursery
food. They submitted their report and recommendations to the Government in October 2010
and are currently awaiting a response.
References
Please refer to extracts from the CWT (Source: H Crawley 2006.
nutritional guidelines. The Caroline Walker Trust)
1.
2.
3.
4.
5.
Eating well for under-5s in child care: Practical and
Gregory JR, Collins DL, Davies PSW, Hughes JM, Clarke PC. 1995. National Diet and Nutrition Survey: Children
Ages 1½ to 4½ Years. Volume 1: Report of the Diet and Nutrition Survey. London: HMSO.
Fookes C. 2008. Georgie Porgie Pudding and Pie. Exposing the truth about nursery food. Organix and the Soil
Association.
Panorama. January 2010. What’s really in our kids’ food? BBC
Nursery nutrition and food provision in Liverpool commissioned by the Liverpool First for health and Wellbeing
Partnership April 2010 http://www.liverpool.gov.uk/Images/tcm21-179861.pdf
www.cwt-chew.org.uk
4
A nursery menu has been developed to provide the following:
A 3 WEEK MENU that adopts the guidance for the under 5’s in childcare, set by the
Caroline Walker Trust (CWT)*
RECIPES THAT ARE SIMPLE TO PREPARE, from ingredients readily available in
Supermarkets.
o There are a wide variety of dishes, with key nutrients being supplied through
numerous different ingredient sources that are likely to appeal to children. It has
meat, fish and vegetarian choices, with cultural dishes along side established
favourites and regional specialities.
o Preparation and cooking requirements for tea and snack recipes have been kept
to a minimum where time and resource may be an issue.
COSTINGS: – ingredient costings have been calculated for the menus based on
average Supermarket prices w/c 22/11/10. The average daily ingredient cost per head
across the menu is £1.34. See menu plans and shopping list for a more detailed
breakdown.
A SHOPPING LIST has been attached for each weekly menu, to use as a guide for
buying ingredients. This will help to keep costs to a minimum and to reduce wastage.
The shopping list is based on actual recipe weights; an allowance needs to be made for
fruit and vegetable peelings.
* It meets the energy and nutrient intakes for all nutrients with the exception of sodium/ salt which are slightly
over, at 110% of the current target levels. However, the CWT have noted “the target population averages of
2g/day for children aged 1-3 years and 3g/day for children aged 4-6 years were based on calculated values, and
the committee did not attempt to see if these figures were achievable when the sorts of varied and tasty foods we
want children to eat were used in the menus. They are very challenging standards to meet, and we believe that a
further review of these figures is needed.” Menus devised by CWT have allowed for 125% of the current salt
target levels, we have set a limit of 110% of the current target levels.
The graph in appendix 1 shows how the menu compares to nursery guidelines
5
Notes to accompany the menus
1. Check labels of products when selecting for menu use – often “own label” varieties have
lower salt levels than branded ones e.g. Cereals, pesto etc.
2. For ease of preparation, ingredient quantities have frequently been referred to as
“whole items” rather than specific weights. E.g. 3 carrots, 1 tsp herbs etc, the
corresponding weights for these have been taken from the Food Portion Sizes book,
published by the Food Standards Agency. Where published data was not available an
average weight was determined in the Menu Matters test kitchen:
Ingredient
Herbs *
Spices *
Pepper *
Spice (dried) *
Garlic paste
Tomato puree
Mustard *
Pesto
Onion *
Celery
Courgette
Carrot
Leek
Parmesan
Sweet potato
Sugar *
flour
Quantity descriptor
1 level tsp
1 tsp
1 level tsp
1 tsp
1 tsp
1 tbsp
1 level tsp
1 tbsp
1 medium
stick
1
1
1
1 tbsp fresh grated
1
1 tbsp
1 tbsp
Weight
1g
3g
2g
3g
5g
30g
8g
25g
150g
65g
160g
80g
200g
5g
170g
20g
15g
rd
* Values taken from Food Portion Sizes Book 3 edition
3. Frozen vegetables may be listed in a recipe for ease of preparation. The fresh variety
would be preferable and should be substituted if time and budgets allow.
4. The Following table gives useful conversion factors for oven temperature
Cool
Moderate
Moderately hot
Hot
Electricity °C
140
150
160
180
190
200
220
Electricity °f
275
300
325
350
375
400
425
6
Gas Mark
1
2
3
4
5
6
7
5. Breakfast. The nutrient-based standards don’t include breakfast, therefore, they have
not been included in the analysis. However, breakfast is important and The CWT gives
the following advice about it.- Breakfast cereals with milk make an important
contribution to daily nutrient intakes. Look for ones low in sugar, avoid ones with added
sugar and salt and look for ones which are fortified with minerals and vitamins
(particularly iron) e.g. Cornflakes, Rice Crispies, Puffed Wheat, Weetabix. High fibre
cereals should be given in moderation because they are bulky and may fill children up
quickly. Cereals like muesli may contain nuts which should be avoided. Other ideas for
breakfast are available in the Chew guidelines (5)
6. The menu developed has been analysed using dedicated software from Saffron
Nutrition, a division of Fretwell-Downing Hospitality. Saffron Nutrition is the UK’s
leading nutritional analysis solution, and is supplied to Local Authorities responsible for
primary and secondary school catering.
(5) www.cwt-chew.org.uk
Disclaimer

The analysis provided in this report is based on the specific data contained within
the menus and recipes provided.

The analysis refers to the CWT guidelines for 1-4 year olds in full day care.

Menu Matters cannot be held responsible for the nutritional content of recipes
where any variations are made to the quantity or type of ingredients originally
specified, or where any variations are made to the cooking process. If you wish
to make any changes to the recipes or cooking methods, we recommend that
your recipes are re-analysed against the nutrient-based standards.

Recipes have been costed using average Supermarket prices available w/c
22/11/10 which can be used as a guide for ingredient costings of the recipes.
Acknowledgements
The menus, recipes and shopping plans were complied by Nicky Dexter at Menu Matters for
the Liverpool Nursery Nutrition Project
If you are interested in finding out more about Menu Matters please visit their website
www.menumatters.co.uk and if you want to contact them directly, e-mail
[email protected]
7
Nursery Menu –2010 Week 1
Monday
Morning
Tuesday
Wednesday
Thursday
Pitta (plain)
& houmous
dip with
cucumber
sticks
Milk
Vegetable
& bread
sticks &
dips
Wholemeal
toast slices &
mixed fruit
Crackers &
mixed fruit
Milk
Milk
Milk
Mixed Bean
Goulash,
rice
Lamb
hotpot,
Spring
Greens
Corned beef
hash
& baked
beans
Roast Beef
Salmon &
Roast
pasta bake,
potatoes,
spinach
Carrot &
swede mash,
broccoli &
gravy
Pudding
Greek
yoghurt &
tinned
peaches
Banana &
custard
Chocolate
rice pudding
& raisins
Apple
crumble &
custard
Ice-cream &
fruit puree
topping
Drink
Water
Water
Water
Water
Water
Bagel &
cream
cheese,
cherry
tomato
Milk
Popcorn,
grapes &
apple
Crumpet with
cheese &
apple slices
Breadstick &
houmous dip
with cherry
tomatoes
Fruit
Milk
Milk
Milk
Milk
Macaroni &
Cauliflower
cheese,
Soup & roll
Pasta salad
Assorted
sandwiches,
cucumber
and cherry
tomatoes.
Pizza and
potato
wedges.
Fruit salad
Fromage
frais
Greek
yoghurt &
banana
pieces
Apricot &
raisin tray
bake
Water
Water
Water
£0.94
£1.66
£1.61
Snack
Drink
Lunch
Afternoon
Main
Snack
Drink
Tea
Main
Drink
Water
Chocolate
rice Krispie
cakes,
strawberry
garnish
Water
£
£1.08
£1.39
Pudding
COST/
HEAD
8
Friday
Pitta
(wholemeal)
& vegetable
sticks with
garlic dip
Milk
Nursery Menu- 2010 week 2
Monday
Morning
Snack
Drink
Lunch
Main
Pudding
Drink
Afternoon
Snack
Drink
Tea
Main
Tuesday
Wednesday
Thursday
Friday
Bagel & cream Pitta
cheese,
(plain)and
grapes
veg sticks
with garlic
and chive
dip
Milk
Milk
Wholemeal
toast fingers
& sliced fruit
Pitta
(wholemeal)
& veg sticks
with
houmous
dip
Milk
Breadstick,
cucumber
& carrot
slices &
garlic dip
Mediterranean
pasta,
Beef curry &
rice
Shepherds
pie, peas
Quorn sweet Scouse
& sour
with red
cabbage &
crusty
bread
Ice Cream &
fruit puree
Chocolate
pear sponge
with custard
Fruit salad
Banana &
custard
Water
Water
Water
Pineapple
upside down
cake with
vanilla ice
cream
Water
Breadstick &
houmous dip,
cherry
tomatoes
Milk
Seasonal
fruit
Crackers
and fruit
Yoghurt
Popcorn,
apple &
pear
Milk
Milk
Milk
Milk
Jacket potato
with tuna &
sweet corn
Assorted
sandwiches,
cherry
tomatoes
Couscous
salad
Salmon fish
cakes,
tomato
sauce dip ,
cucumber
sticks
Beans on
toast
Fromage
frais
Water
Fruity
flapjack
Water
Fruit salad
£1.11
£1.62
£1.09
Milk
Raisins &
sultanas
COST/
HEAD
Pudding
Fruit scone
Drink
Water
Mandarin
Jelly
Water
£
£1.25
£1.40
9
Milk
Water
Water
Nursery Menu –2010 week 3
Morning
Monday
Tuesday
Wednesday
Thursday
Bagel & cream
cheese, cherry
tomato
Toast
fingers,
fruit & veg
sticks
Popcorn,
apple & pear
chunks
Milk
Milk
Milk
Crackers & Pitta
fruit
(wholemeal),
houmous &
cherry
tomatoes
Milk
Milk
Tuna pasta
bake, broccoli
Cottage
pie &
Spring
Greens
Lamb
burger,
potato
wedges,
peas
Chilli &
rice,
peas
Fish pie,
Broccoli
Stewed fruit &
custard
Greek
yoghurt &
fruit
Chocolate
sponge &
custard
Fruit salad
Drink
Water
Water
Shortbread
biscuit
Seasonal
fruit
(strawberry)
Water
Water
Water
Snack
Pitta (plain) &
houmous,
cherry
tomatoes &
cucumber
Crumpet
with
cheese &
apple
slices
Sliced fruit Tinned
& Greek
mandarins
yoghurt dip and Greek
yogurt
Drink
Milk
Milk
Pitta
(wholemeal)
& carrot
sticks with
garlic and
chive dip
Milk
Milk
Milk
Jacket
potato &
beans
Roasted
vegetable
Couscous
salad
Soup & roll
Savoury rice
Main
Mediterranean
tart, new
potatoes,
Oatie biscuits
Yoghurt
Melon &
Gingernut
Water
Chocolate
flapjack,
grapes
Water
Water
Water
Chocolate
brownie &
strawberries
Water
£1.22
£1.44
£1.21
£1.24
£1.82
Snack
Drink
Lunch
Main
Pudding
Afternoon
Tea
Pudding
Drink
COST/
HEAD
£
10
Friday
Autumn 2010 –Nutrition Chart Plan
Weeks 1-3 averaged, Nutrition rule: 1-4 Year olds in Full Day Care, comparison to nutritional guidelines
The 3 week menu plan meets the energy and nutrient intakes for all nutrients with the exception of sodium/ salt which are slightly over, at 110% of the current target levels.
However, the CWT have noted “the target population averages of 2g/day for children aged 1-3 years and 3g/day for children aged 4-6 years were based on calculated values,
and the committee [Scientific Advisory Committee on Nutrition] did not attempt to see if these figures were achievable when the sorts of varied and tasty foods we want
children to eat were used in the menus. They are very challenging standards to meet, and we believe that a further review of these figures is needed”. Menus devised by CWT
have allowed for 125% of the current salt target levels, we have set a limit of 110% of the current target levels.
11
Results from the Nursery Nutrition and Food Provision in Liverpool Survey (4), published in April 2010
Average results consolidated from all participating nurseries.
Nutrition rule: 1-4 Year olds in Full Day Care, comparison to nutritional guidelines
Full menu cycles - full menu analysis
233
200.0
167
117
112
111
100.0
75
72
68
66
61
47
12
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162