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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 Sa lt So di um C Vi ta m in A C Vi ta al m in ci u m Zi nc n Ir o te in Pr o E N M oh y C ar b Su ga r dr at e t Fa rg y Kc 0.0 En e Percentage of Target 162