Contents

Section 1: Menu 1 and 2

Introduction to Proteins, Carbohydrates and Lipids

Section 2: Application of Food Pyramid to menu design

2: Value of proteins, Lipids and Carbohydrates, in Nutrition, identification

and function.

Section 3: Identify vitamins/minerals in dishes and their function/deficiencies in five day

menu.

Section 4: Identify Lipids Categories, functions and benefits in five day menu.

Section 5: Nutritional value calculation, balance determination for one of day of menu.

Section 6: Additives identified in dishes and their functions and dangers for all of the five
day menus.

Section 7: Superfoods: Identify physiochemical sources and benefits for all five days.

Section 8: Feeding strategies to promote healthy eating among children.

Section 9: New Allergens laws Compliance and application.

Possible food Allergies and Intolerances

Safe meal provisions.

Section 1

Menu 1 Monday Tuesday Wednesday Thursday Friday

Breakfast 1 slice White 1 slice White 1 Wheetbix 1 Potato Waffle 3 dsp cooked
Bread 50g Bread Porridge
200mls Milk 1 poached egg
1 Egg boiled 200mls Full 5 Red grapes
50g Milk 1 tsp Honey tomato
50mls Milk
5g Butter 100g Orange cup raisins 3 dsp Beans
Juice 100mls Orange
100g Orange 100g Orange 100mls Orange Juice
Juice juice Juice

100g Red
seedless grapes

Dinner 2 slices White 1 Roll (white) 1 slice White 1 white Wrap 1 white Bap
Bread 100g Bread
25g LF Cheddar tsp Peanut Cup of
Lettuce 20g Cheese 1 boiled Egg Butter Vegetable Soup

2 Baby tsp butter 1 tsp mashed tsp Butter

tomatoes 50g mayonnaise Banana
Water 1 oz Chicken
10g of Water Water slice
mayonnaise 1 Orange
1 Pear 1 Orange 2 Plumbs
Water
Water
1 Banana 100g

Tea 100g Turkey Salmon 75g 50g Chicken 50g Beef 50g Fillet Cod

2 small Potatoes 2 scoops mash 1 Potato Waffle 3 dsp White 3 dsp White
100g Pasta Rice
3 dsp Sweet 3 dsp Peas
Baked Beans corn, Green 3 dsp Carrots & 2 dsp Beans
100g Beans 4 Strawberries Parsley
1 Apple
Fruit Yoghurt cup Berries 50g Yoghurt Water
100g Water
1 scoop Ice Water 2 tsp Jelly
Apple 100g Cream
1 scoop Ice
Water Water Cream

Allergens 1 Eggs 9 Cereal 9 Cereal 1 Egg 2 Milk 2 Milk

(Gluten) (Gluten)
2 Milk 6 Peanut 3 Fish
2 Milk 3 Fish 1 Egg 2 Milk

Compliance with Health and Safety 5C (See Section 9)

(superkidsnutrition.com) (Department of Health and children. Health Promotion Unit, 2004).

Introduction to Protein, Carbohydrates and Lipids

As practitioner in a early year setting, the Author needs to have an understanding about the
components of a healthy diet. The practitioner need to work in partnership with parents/carers
to provide a healthy diet for the children in their care.

Carbohydrates such as cereals, potatoes, rice and pasta are important sources of energy and
deficiency would result in thinness and a failure to thrive and an inability to maintain body
temperature.

Protein: This is found in vegetables, fruit, milk (cows, goats), dairy products (cheese,
yoghurt, fromage frais), meat and alternatives (soya, beans, pulses). Protein is required for
growth and to build and repair all the cells that make up the human body. (NUI Galway,
2010).

Fats are found in sugars and fats and provide more concentrated energy that either
carbohydrates or proteins do. The body requires energy for organ functioning, growth, repair
and movement. Fat is also used by the body to protect internal organs, cushion delicate
structures and form a layer of insulation beneath the skin. Excess fat is stored in the body as
fatty tissue. (Macleod Brudenell, Kay, 2008).

Application of food pyramid to the menu design

The old food pyramid was introduced in 1992, it seemed simple at the time. Many people
misunderstood the range of servings from each good group. The old food pyramid
recommended six to eleven serving in the bread group and most people thought that they
could eat six to eleven serving as part of a healthy diet. The people eat too much bread and
pasta because it seemed the most important food and they didnt move up the pyramid and eat
the recommended servings of fruit and vegetables.

The New Food Pyramid

The new food pyramid was introduced in 2005 and on the surface it didnt seem any easier to
understand than the old one. It was still designed like a pyramid. The section of each good
group is represented by colour. In order to understand how many servings from each good
group you eat, you have to read the additional explanation.
The food pyramid has finally been retired after years of change. (Iannelli, MD.
Verywell.com/the food pyramid).

Instead of looking at the one-fits-all food pyramid poster to see how much a child should be
given from each group, practitioners and parents can look at the My Plate Logo to build a
healthy plate by:

Avoiding oversized portions.

Making half of the childs plate, fruit and vegetables, including a variety of colour and eating
unsalted nuts as snacks.

Changing to low fat milk.

Making sure half of grains are wholegrain (quarter plate).

Vary proteins by eating fish twice a week, eating beans and eating small portions of lean
meat and eggs. (quarter plate). (Verywell.com/choosemyplate.gov 2016). (Department of
Health Promotion Unit 2004).
Section 2

Introduction Proteins

In this section the Author will discuss the value of protein in human nutrition.

Discussion

There are two types of proteins, vegetable protein and animal protein.

Vegetable proteins are easy to break down in the body.

Protein from red meat is more difficult for the body to break down. To many high-proteins,
fatty, red animal food can toxify the body and acidify the blood, deplete calcium,
overworking liver and kidneys. Cows milk can be hard for adult and children to digest. It can
trigger allergic responses such as asthma, eczema, skin rashes, runny noses, earache,
congestion and fatigue which result in lethargy and irritability. (McKeith 2004).

Application

Protein is the nutrient that the body uses to build muscle to repair tissue, maintain cells,
regulate many body functions. Protein and calcium help build and develop muscles and
bones, maintain immune system, healthy vision, skin, hair and teeth.

Adequate protein is important for good health, strength, fitness and energy.

About 20% of a child calorie intake should be in the form of protein. Protein is made up of
amino acids, 22 of which are used in the body. Different food sources make up different
mixes of amino acids so a varied diet of protein rich foods will ensure the body receives all
the amino acids it needs.

The protein rich food the Author chooses in her menu are meat, dairy produce, eggs, fish,
poultry and nuts.

Also some of the starch food, such as potato, bread, past and various whole grains also
contain reasonable amounts of protein. (Wills, 2000).
Menu 1 & 2

Food Low biogical value High liogical value

Chicken

Fish

Egg

Seed

Vegetables

Potatoes

Bread

Pasta

Cheese

Milk

Yoghurt

Conclusion

By making simple swaps such as full fat milk to low fat milk, full fat yoghurts to low fat
yoghurts, full fat cheese to low fat cheese and full fat butter to low fat butter, the Author is
making the food healthier for the children, which will benefit them ten-fold in the future.

Also the Author would recommend giving the children bean as a source of protein one day a
week. As bean are high in protein and fibre and low in fat. Ice cream is a good source of
protein and calcium.

The Author had to reduce some of the protein foods portion sizes such as chicken, fish, beef
and turkey from Menu 1 to Menu 2.
The Author chose salmon, cod as only fish are very good for regulating hormones and blood
sugar levels.

The Author choose to use turkey and chicken more than red meat, because they have a lower
fat content. When the Author chose dairy products, she opted for the low fat variety in Menu
2, so the children get the protein, not the fat. (McKeith, 2004).

Introduction Carbohydrates

The Author will discuss the value of carbohydrates in human consumption.

Discussion

The good carbohydrates are the carbs without the added refined sugar, for example,
wholemeal bread, grains, rive, fruit and vegetables. These are called complex carbs which
contain naturally occurring sugar that the body can easily and slowly metabolise for balance
brain function, mood attitude and useful energy. These carbohydrates are not stripped off
their nutrients.

The not so good carbohydrates are the sugary, refined types which are not good for children
or adults. These include chocolate, biscuits, cakes, sweets and anything made from refined
sugar or flour or processed white rice.

During the refining process, the majority of the minerals and vitamins are removed.
(McKeith, 2004).

Application

At least 60% of calories in a childs diet should come from carbohydrates, which is the fuel
that supplies the body with energy. Carbohydrates are broken down in the digestive system
and are absorbed quickly into the blood stream as energy.

The foods are subdivided into starches and sugars. The majority of the carbohydrates the
Author chose in Menus were starches. These are found in plant based foods such as cereals,
bread, pulses and root vegetables. It is important for children to eat these complex
carbohydrates in a natural or near natural state, rather than highly refined. Other vegetables
contain starches in varied quantities, but here is very little in fruit.

The sugar found naturally in fruit and vegetables form part of the childs healthy
carbohydrates intake. If a child eats more carbohydrates than they need for energy, the excess
will be converted into fat and stored in the bodys fat cells. (Wills, 2000).

Food Starches Sugars Processed

Cereals

Bread

Carrots

Beans

Turnips

White Rice

White Pasta

White Bread

Conclusion

To provide the children with more nutritious carbohydrates, I swop white bread, pasta and
cereals from Menu 1 to the whole grain variety in Menu 2. I have included a piece or fruit &
honey each day to provide a healthy sugar carbohydrate in the childs diet.

The Author chooses potatoes because they are a nutritious healthy food that are rich in
vitamin A,C, B-complex and minerals such as Iron, magnesium, copper and potassium.
Potatoes contain an antioxidant called quercetin which has anti-cancer and cardio-protective
properties. Potatoes are virtually fat-free and packed with dietary fibre which help to prevent
constipation and protect the colon from polyps and cancer. (McKeith, 2004).

The Author choose brown rice in Menu 2 because it is extremely beneficial for the nervous
system. It is the least allergenic for even the most sensitive child or adult.
Oats contain more good fats than other grains. Oats is also a good source of vitamin B-
complex which is good for the nervous system and for strengthening your bones. (McKeith,
2004).
Section 3

Introduction Vitamins & Minerals

In this section the Author will discuss Vitamins and Minerals, their functions and deficiency
in the five day menu.

Discussion

Vitamins are the unseen components of a healthy diet which are vital to the everyday
function of the body, its good health and proper development.

Each vitamin has different role to play and must be provided in what we eat and drink.

Vitamin A,D, E and K are fat soluble vitamins and can be stored in the body, excess is
excreted in the urine, so they need to consumed on a regular basis. (Halford, 2010).

Application

Menu 2

Food Vitamin A D E K C B B1 B2 B3 B6 B12

Whole-wheat Pasta

Wheatabix

Porridge

Turkey

Cod

Salmon

Chicken

Potato

Beef

Eggs
Cheese

Green Salad

Pears

Mandarins

Green beans

Tomato

Mayonnaise

Butter

Conclusion

Vitamin A is essential for healthy vision, eyes, skin and growth.

Symptoms of deficiency are poor night vision, gradual loss of sight and reduced resistant to
infection.

Excess vitamin A is absorbed in the liver and can be poisonous, casing liver and bone
damage, headaches and double vision.

Vitamin D intake is important for the absorption of calcium and phosphorus in the body,
helping to form bones.

Deficiency of Vitamin D can lead to rickets in children and pain and weakness in adults.
Vitamin D is the only vitamin that doesnt have to come from the diet as it can be
manufactured by sunlight on the skin.

The most active Vitamin E compound is alpha-toxopherol which is a powerful antioxidant

which protects the cell membrane from oxidation damage and help to prevent the build up of
plague in the arteries as well as thinning the blood which in turn prevents heart disease.

Best sources of vitamin E are vegetable oils, nuts, avocados and vegetable and cereals.

Vitamin K is a fat soluble vitamin which is essential for clotting of blood.

Best sources are dark green leafy vegetables and skins of fruit and vegetables. Vitamin K is
synthesized in the intestines, so deficiency is rare in adults.

Vitamin C is another important antioxidant vitamin which has a protective role for the body
in helping to maintain a healthy immune system. Vitamin C is necessary for building
connective tissue, bones and teeth and help with the healing of wounds and fractures.

It also help in the absorption of Iron. A deficiency of vitamin C result in poor wound healing,
bleeding hums and lower resistant to infection. Good sources of Vitamin C are fruit,
vegetables and is easily lost in storage, processing and preparation and cooking.

The B vitamins are a group of six water soluble vitamins which work together in the body
and are essential for growth and a healthy nervous system. Also for body maintenance and
food digestion and the metabolism.

Each vitamin has a role to play and as they cant be stored in the body, it is important that an
adequate amount is eaten every day.

Vitamin B1 is needed to release the energy from carbohydrates food and to ensure that the
nerves and brain have enough glucose for their needs. Deficiency in Vitamin B1 can lead to a
disease called beri beri.

Excess of vitamin B1 is not harmful as it is excreted. Good sources are pork, bacon and nuts.

Vitamin B2 is involved in the release of energy from fat and protein more than
carbohydrates. B2 is needed to maintain healthy skin and mucous membrane (inside mouth
and nose) and if deficiency occurs, a sore mouth occurs.

Excess B2 is excreted in urine, so there is no safe upper limit recommended.

Good sources are offal, dairy products and fortified breakfast cereals.

Vitamin B3 is also involved in the release of energy from food and ban be manufactured
from amino acids tryptophan within the body.

A deficiency results in the disease pellaga which effects the skin at first then left untreated
can be serious. Excess B3 can cause liver damage, dilation of blood vessels and kidney
damage. Good sources are meat, fish and fortified breakfast cereals.
Vitamin B6 is important for the metabolisation of protein and involved in the production of
B3 which is necessary for healthy blood.

Deficiencies in Vitamin B6 are rare. Good sources are meat, fish, whole grain, fortified
cereals and some vegetables.

Vitamin B12 is necessary for the formation of blood cells and nerves.

Deficiency can lead to a form of anaemia called pernicious anaemia and can also lead to
nerve damage. Good sources are offal, meat and dairy products. (Wills, 2002).

Minerals are inorganic substances and vital body process, as well as normal development the
body is reliant on them.

The major mineral needed by the body in large quantities are calcium, magnesium,
potassium, sodium, phosphorus, iron and zinc. The three main functions of minerals are as
constituents of bones and teeth.

A deficiency of certain minerals result in all kinds of health problems, such as anaemia
(Iron), osteoporosis (calcium) and weak immune system (zinc).

Calcium is the mineral needed in largest quantities for bones and teeth formation.

Symptoms of deficiency of calcium include muscle cramps and weakness. Also a deficiency
causes a disease called rickets.

Rich sources of calcium are cheese, ice cream, yoghurt, milk, dark green vegetables, white
bread, flour and canned fish such as salmon and sardine, if bones are eaten.

A diet high in essential fatty acids may help the absorption of calcium.

Iron main function is to carry oxygen from the lungs to all the cells of the body. Iron can also
increase resistance to infections and healing process. Deficiency leads to anaemia with
symptoms such as tiredness, pallor, weakness and lack of energy. (Wills, 2002).

Excess Iron can cause stomach upset, constipation and kidney damage.

Good sources of Iron are offal, red meat, dark green vegetables, pulses, whole grain, nuts,
seeds and fortified breakfast cereals. Also some ground spices such as ground ginger and
curry power.
Zinc is present throughout the body tissue and help the activities of a wide variety of
enzymes. It is essential for normal growth and development. It helps to keep skin healthy
wounds heal, regulates taste, and is important for the immune system.

A deficiency of zinc during pregnancy and infancy can cause retarded growth and sexual
development.

Good sources of zinc care whole grain cereals, meat, dairy and pulses. (Wills, 2002).

Magnesium is present throughout the body, it works with calcium to maintain healthy bones.
It absorbs nutrients and releases energy also regulating temperature, nerves and muscle
function.

Deficiency symptoms include muscle weakness, abnormal heart rhythms, tiredness, appetite
loss, fits and cramps.

Good sources of magnesium are grains, nuts, seeds and green vegetables. Tap water can also
be a good source if you live in a hard water area.

Potassium works with sodium to regulate body fluids and is vital for correct functioning of
cells. It regulates heart beat and blood pressure.

Deficiency can result in serious heart problems.

Good sources of potassium are dried fruit, pulses, nuts, potatoes, bananas, garlic, onions and
fruit and vegetables.

Sodium is unlike all other minerals necessary to the human body as it is the only one we
recognise as a particular taste in our diet (as part of salt, sodium chloride). We add it to food
in the home and buy added salt processed products.

Sodium occurs normally in small amounts in meat, fish, vegetables and even fruit.

Sodium with potassium and chloride helps regulate the body fluid balance and is present in
all body fluids, especially outside the cells, such as blood.

Sodium is necessary for nerve and muscle function. High intake of sodium is linked with
blood pressure. Excess sodium in the body is linked with fluid retention (oedema) and
kidney stones. (Wills, 2002).
Two common problems in young Irish children are iron deficiency, anaemia and constipation.
Sometimes Iron deficiency can result in poor concentration, behavioural issue and irritability.

Making corrections between health, social, emotional and cognitive behaviour and the child
diet, the practitioner may get to the root cause of the problem. (Mhic Mathuna & Taylor,
2012).
Section 4

Introduction Lipids

The Author will discuss the value of Lipids in human nutrition.

Discussion

Fats come in three main types saturated, polyunsaturated and monounsaturated. Fats are
found in a wide range of foods and is our main source of long term energy. Fats are digested
more slowly than proteins and carbohydrates and is converted into glucose and if it is not
needed by the body for energy, it is stored as fat in the body.

Fat is a carrier of Vitamin A and D, the fat soluble vitamins.

About 20% of children calorie intake should be in the form of fats which can be divided
between the three types of fats.

Saturated fat are found mainly in dairy products such as meat, egg and processed food like
pies, pastries, biscuits and cakes.

Saturated fats are the type of fats linked to the increase of heart disease and strokes.

Polyunsaturated fat are found in larger quantities in a variety of plant oils such as corn,
sunflower, nut and seed oils. This group of fats contain essential fatty acids that are vital for
good health, healthy immune system and energy conversion.

Monounsaturated fat are found in olives, olive oil, rapeseed oil, nut, seed and avocados. Also
present in dairy products, fish and meat.

To achieve a good balance of different types of fats, children and adults need to eat more
plant food and less animal and dairy food. (Wills, 2000) (McKeith,2004).
Application

Menu 1 and 2

Food Saturated Polyunsaturated Monounsaturated Transfats

Beef

Milk

Egg

Yoghurt

Peanut
Butter

Cheese

Conclusion

The Author swapped full fat milk, yoghurt, cheese (Menu 1) to low fat in Menu 2.

It is important to reduce the fat content of the childrens diet as this in turn reduces weight
gain and the risk of heart disease and some types of cancers in later life.

A small amount of fats are also needed by the body to supply essential fatty acids.

(McKeith, 2004).
Section 5

Total Nutritive Value of 1 day Menu (Monday)

Water - 726.3g

Kcal - Energy 1,147

Protein - 57g

Fats - 25g

Fatty Acids (saturated) - 6.12g

Carbohydrates - 233

Total sugar - 85g

Fibre - 13.4g

Calcium - 339mg

Iron - 8mg

Sodium - 1,346mg

Vitamin A - 230mg

Thiamine - 1.2mg

Vitamin C - 76mg

(MAFF, 1995)
(Child age 3 years)

Menu 2 Monday Tuesday Wednesday Thursday Friday

Breakfast 1 slice 1 slice 1 wholegrain 1 Potato Waffle 3 dsp cooked

wholemeal wholemeal Wheetbix Porridge
Bread 50g Bread 1 poached egg
200mls LF Milk 5 Red grapes
1 Egg boiled 3 dsp Beans tomato
50g 1 tsp Honey 50mls LF Milk
200mls low fat 3 dsp Beans
5g Butter LF Milk cup raisins 100mls Pure
100mls Pure Orange Juice
100g Pure Fruit 100g Pure 100g Pure Orange Juice
Juice Orange Juice Orange juice

Red seedless
grapes 100g

Dinner 2 slices 1 wholemeal 1 slice 1 wholemeal 1 wholemeal

wholegrain Roll wholemeal Wrap Bap
Bread 100g Bread
25g LF Cheddar tsp Peanut Cup of
Lettuce 20g Cheese 1 boiled Egg Butter Vegetable Soup

2 Baby tsp LF butter 1 tsp LF mashed tsp LF Butter

tomatoes 50g mayonnaise Banana
Water 1 oz Chicken
10g of LF Water Water slice
mayonnaise 1 Orange
1 Pear 1 Orange 2 Plumbs
Water
Water
1 Banana 100g

Tea 100g Turkey Salmon 75g 50g Chicken 50g Beef 50g Fillet Cod

2 small Potatoes 2 scoops mash 1 Potato Waffle 3 dsp 3 dsp

100g wholegrain wholegrain
3 dsp Sweet 3 dsp Peas Pasta Rice
Baked Beans corn, Green
100g Beans 4 Strawberries 3 dsp Carrots & 2 dsp Beans
Parsley
LF Fruit cup Berries 50g LF Yoghurt 1 Apple
Yoghurt 100g Water
1 scoop LF Ice Water Water
Apple 100g Cream 2 tsp Jelly

Water Water 1 scoop LF Ice

Cream

Allergens 1 Eggs 9 Cereal 9 Cereal 1 Egg 2 Milk 2 Milk

(Gluten) (Gluten)
2 Milk 6 Peanut 3 Fish
2 Milk 3 Fish 1 Egg 2 Milk

Compliance with Health and Safety 5C (See Section 9)

(superkidsnutrition.com) (Department of Health and children. Health Promotion Unit, 2004).

Section 6

Introduction Additives

The Author will discuss Additives and their function in the Menu.

Preservative and antioxidants

It is very important that food is not wasted so preservatives such a sulphur dioxide and
sodium nitrite are added to some food to inhibit growth of microorganisms. The most
common form of chemical spoilage is rancidity. This results from the oxidation of fat and can
be retarded by the addition of antioxidants. Some antioxidants are natural compounds but to
protect fat in foods which are baked e.g. biscuits, heat stable synthetic antioxidants are
required.

Additives

The texture of food depend on the ability of added emulsifiers to form a dispersion of fat and
water (as in salad cream). Similarly, stabilisers are added to prevent dispersions separating
out e.g. (setting of instant deserts).

The colour and flavouring of food are closely linked such as food that colour matches the
flavour, e.g. (orange drink need to be orange).

If the natural colour is lost or changes during processing, colouring may be added to restore
the food to the expected colour.

The law strictly controls the types and quantities which may be used in food.

The serial number of the additive or its name, e.g. E300 ascorbic acid or E500 sodium
carbonate or both, must be listed in ingredients of the food. ( MAFF, 1985).

Additives Content

Food Menu 2

Beans Antioxidant Ascorbic Acid, spice extracts, herb extracts.

Yoghurt Contains a source of phenylalanine, Stabilizer Pectin, sweetners, Apartame,

Acidity Regulator Citric Acid.
Potato Waffles Stabilizer E464 is derived from natural plant material.

Wholemeal Bread Flour treatment Agent E300, thickener E412, Emulsifier E 472, Acidity
Regulator E339.

Wheetbix Extracts sugar, salt.

Cheese emulsifying salt, polyphosphate, triphosphate, citric acid.

Mayonnaise light - Citrus fibre flavouring, Preservative (Potassium Sorbate) , Thickener

Guar, Gum, Xanthan, Concentrate, Antioxidant (Calcium Disodium EDTA)

Butter salt (2% max)

For people without known reaction, the additives are deemed safe (at normal levels of
intake), by the government. Nobody knows the long term effects on a person who eats a diet
high in Additives. Research indicates that some additives cause cancer in animals.

(Health Promotion.ie, 2004)

Section 7

Introduction Superfood

The Author will discuss Super food and will identify phytochemicals sources and benefits
in food Menu.

Superfood are foods that help fight illness and promote good health and they generally have
no drawback either.

Children and adult need to include these foods in their diet regularly with the exception of
any child/adult who may be allergic to any of the superfoods or have been told by the medical
profession to avoid these foods. (Corett, Edgson, 2012).

Application

Superfoods in Menu 2

Porridge made with water is a wholegrain oat cereal high in unsaturated fats and soluble
fibre with a medium glycaemic index.

Salmon is one of the few nutritional sources of omega 3 polyunsaturated acids, which help
to prevent heart disease and strokes and may help to prevent some cancers and help minimize
the symptoms of arthritis.

Apples Research show that the flavonoid quercetin in apples can lower blood cholesterol
and improve lung function.

Grapes Red grapes contain powerful polyphenols, these are antioxidants and have a
positive effect in reducing heart disease.

Orange one of the least expensive fruit source of vitamin C, providing more than the daily
RNI for adults in one average fruit. Rich in flavonoid such as rutin that have antioxidant
effect.

Pasta wholemeal is rich in nicotinic acid and fibre, with low glycaemic index. With twice as
much Iron as white, it is a helpful source of Iron for vegetarians.
Rice brown is a good source of B vitamin, with some fibres and low in fat, making it an ideal
complex carbohydrates, particularly for these with a gluten or wheat intolerance, but also a
medium glycaemic index.

Fresh Tomatoes are rich in lycopene, the antioxidant phytochemical which is important in
helping to prevent heart disease and cancer. They also contain the antioxidant beta-carotene,
vitamin C and vitamin E.

Wholemeal Four is a good source of complex carbohydrates, containing the goodness of the
complete wheat husk and wheat germ, plenty of fibre and useful amount of protein.

(Wills, 2002) (Webmd.com/diet/superfoods-everyone-needs.)

Section 8

Introduction Healthy Eating

The Author will discuss appropriate feeding strategies to promote healthy eating amongst
children.

Discussion

Starting as you mean to go on is a sensible idea when it come to feeding children. Children
who are weaned onto a healthy varied diet, with plenty of fresh fruit, vegetables and salads,
will tend to carry on being happy to eat this way even in later years. They may crave the old
junk item.

But in the case at pre-school, the diet at home may contain unhealthy food so the introduction
of healthier food into the diet may need to be slow and in small amounts.

It is easy to eat with minimal chewing as many children hate anything at all difficult to chew
or swallow, e.g. lumps of meat, fibrous vegetables or fruit, even bread crust. This is
understandable as children are one stage on from babies whose diet is mainly liquids.

All healthy food can be served in child-palatable form without much trouble such as meat,
offer it minced as homemade burgers, cottage pie or lasagnes.

Most vegetable and fruit can be pureed or mashed or the tougher bits of stalks removed.
Children can be encouraged to eat fresh fruit by chopping, peeling it, or making a fruity
milkshake.

The crust can be cut off the bread or grind them into crumbs for savoury toppings.

Children like attractive colourful food, so try to present all food attractively and use plenty of
colourful fruits and vegetables. Dont over boil the vegetables, serve them, that they look like
what they are.

Be a good role model. Try new food yourself and describe their taste, texture and smell to
your preschoolers.
Children like tasty food, so make your own healthy offerings as tasty as you can by using
natural flavouring and healthier items. Make full use of sweeter fruit, dried fruit, raw cane
sugar, Greek style or bio yoghurts and honey for home made deserts.

When cutting down on salty or sweet items, do so slowly a little at a time. The average child
palate can be re-educated to accept less salt and sugar in a few weeks. (Karmel, 2011).

It is important for practitioners to use phrases that help, not hinder.

Phrases that help, This is a Kiwi fruit. It is sweet like a strawberry. Phrases like this help to
point out the sensory qualities of food. They encourage your child to try new foods.

Phrase: Has your tummy had enough? Phrases like this help your child recognise when he
or she is full. This can prevent over eating.

Phrase: How do you like that? Phrases like these make your child feel like he or she is
making the choice. It also shifts the focus toward the taste of the food rather than whos right.

Phrase: We can try these vegetables again another time. Would you like them cooked in
pasta next time? Reward your child with attention and kind words, not with food.

(Publication-Healthy eating for children age 2 5 years, 2013).

Setting Good example

Preschoolers love to copy what adults do. They are likely to mimic your table manners, likes
and dislikes, willingness to try new food and physical activities. The following are some
ideas to set a good example.

Eat together

Eat meal with the children whenever possible, let the children see you enjoying fruit,
vegetables and whole grains at meals and as snacks.

Share the Adventure

Be willing to try new foods together.

Cook together

Encourage your preschoolers to help you prepare meals and snacks.

Model and teach kitchen safety

Tell children what is safe and what is not.

Keep things positive

Discourage children from making yucky faces or negative comments about unfamiliar foods.

Play together

Go for a walk, dance, jump together or be sill. Just get moving.

Healthy Drinks

The best choices for children are water and non-fat or low fat milk. Offer only water or milk
with meals and snacks. Also be aware that the preschoolers are watching what you drink.

(www.dohe.ie) ( Publication Healthy eating for children age 2-5 years, 2013).
Section 9

Introduction New Allergen Laws

The Author will discuss the New Allergen Laws, compliance and application. Also possible
food allergies & intolerance and safe meal provisions.

Discussion

New Allergen Laws

The new food information to consumers (FIC) legislation Regulations (EU) No. 1169/2011
includes new requirements for the way in which allergen information must be displayed. This
legislation applies from 13th December 2014.

Allergenic substance or product used as ingredients must be clearly listed with the
ingredients. They must be written with emphasis through a typeset that highlights them from
the rest of the ingredients, e.g. example may be background colour or different font.
(Ingredient: Four (wheat) ).

Oats can be considered an allergen and must be highlighted by way of bolding to differentiate
from non-allergenic ingredients.

For oats to be called gluten free it must be prepared and packages separately from wheat
products. It prevents cross contamination.

For cereals containing gluten, it is the cereal itself that is the allergen, so gluten may be
placed in brackets after the name of the cereal.

The actual nuts are the allergen so this should be highlighted and not just the word nut e.g.
Hazelnut, almonds, etc.

Allergenic ingredients must be declared and highlighted in the list of ingredients only.

Sulphur dioxide and sulphites must appear on the labels under the chemical name, e.g.
Additive category, then additive name, e.g. preservative: Sodium metabisulphite. It is not
enough to just label as preservative E220.
If a manufacturer is unable to prevent cross-contamination in their factory, they may choose
to advise customers of this by way of may contain statement. However this statement may
not be used as a substitute GMP.

The new Legislation that came into effect on 13th December 2014 also required food business
providing non-prepacked foods, e.g. delis, takeaways, etc, to indicate to consumers the use of
any of the 14 Allergenic ingredients in the production of preparation of food.

(www.fsai.ie, 2014).

Chart of Allergen in Menu 2

14 Allergens Breakfast Lunch Dinner

Mollsuce

Hupin

Sulphite

Sesame

Mustard

Celery

Nuts

Milk

Soyabeans

Peanuts Peanut butter

Fish

Crustaceans

Cereals Bread Wholemeal

containing Wheetbix Bread
Gluten Porridge Wrap, Bap

Eggs
Safe Meal Provisions

In order to declare allergens it is important to ensure all staff are aware of all 14 Allergens.

Record the allergenic ingredients being received and handled by the food business to enable
the business to meet food allergen declaration requirements.

Food business been aware of any allergenic ingredients used to make food on the premises or
brought in from other sources.

Food business been able to recognise the allergenic ingredients in the food bought by
checking ingredients list or accompanying documents.

Food business should encourage good hygiene practices and staff training to eliminate cross-
contamination with the allergenic ingredients. ( www.fsai.ie, 2014).

Allergy or Intolerance

When a person has a good allergy, their immune systems think the food is a hostile invader
and the body defence mechanism springs into action. This action produces a range of
symptoms which can vary from mild itching of the skin to severe breathing difficulties. The
reaction happens soon after eating the food.

When a person is in tolerant to a food the immune system is generally not involved and the
symptoms are usually not life-threatening. Though sometimes a food tolerance can adversely
affect long term health. (Safefood, eu/food-safety/food allergies-or-intolerance aspx).
Appendix
Appendix

Carb - 4 Kal per g

Protein - 4 Kal per g

Lipids - 9 Kal per g

1 egg - 50g

Protein - 6.2 x .5 = 3.1 x 4 = 12.4

Lipids - 5.4 x .5 = 2.7 x 9 = 24.3

Carbohydrates- 0 x .5 = 0 x 4 = 0

36.7 Kcal

Mayonnaise 10g

Protein - 0.11 x .10 = 0.011 x 4 = 0.044

Carb - 0.17 x .10 = 0.017 x 9 = 0.068

Lipids - 1.11 x .10 = 0.111 x 9 = 0.999

1.111 Kcal
Appendix

Calculations for 1 Day of Menu (Monday 2nd week)

Carbohydrates 60%

Protein 20% = % for 1 day of Menu

Fats 20%

Carbs 4 Kcal per g

Protein 4 Kcal per g

Lipids 9 Kcal per g

Calculations to find out how much Carbohydrates, Proteins and Lipids in 1 day of food plan.

1147 Kcal per day for child of 3 years

Carb 60% - 1147 x 60/100 = 688 Kcal 4 = 172 g of Carbs

Protein 20% - 1147 x 20/100 = 229 Kcal 4 = 57 g of Protein

Lipids 20% - 1147 x 20/100 = 229 Kcal 9 = 25 g of Lipids

Appendix
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