Menu review within the setting Physical Activity and

Menu review within the setting Physical Activity and Nutrition Coordinator- Module 3 Kirsty Love

PANCO – Area of change �I have chosen to improve the menu within the setting to provide a more balanced, wider variety of meals for the children � Despite currently providing a good variety of meals within the setting I want to ensure they are well balanced using the ‘eat well plate’ and the new guidance.

Current Problems on Menus � Menus are repetitive and not particularly balanced over different days. � Friday appears to be fish day which means part time children always get same dishes � Occasionally cake is served at lunch and at tea, or some days can be very cheese based, with lasagne for lunch, and cheese on crackers for tea. � Teas and puddings are not well varied. � It therefore important to analyse each day

Why? Selecting an area for change � After establishing that poor nutrition in childcare settings (Soil Association, 2008) exists, what recommendations are in place? � Schools food trust (2009) have introduced Voluntary Guidelines for Early Years Settings to raise the provision of nutrition and health promotion. Reflecting upon these guidelines will to identify scope for improvement.

Why? Selecting an area for change � Parliament (2003) identified that dietary factors are key in obesity rates, influenced by marketing fast foods and processed high sugar foods. � Therefore we need to remove all processed food from the setting

Benefits for children and parents � Children will become healthier � Childrens knowledge and understanding will increase � Children’s taste will develop as the try a wider variety of foods. � Parents will have a menu they can use for ideas at home � Parental knowledge will increase

Benefits for setting and staff � Staff knowledge will develop and they will be more aware of balancing food types � The menus for the setting can become a point to promote the nursery by sharing widely � All settings within the chain will have consistent menus � Staff will gain confidence in their role in working with parents

Eat well plate � This plate identifies the balance for food types to be eaten within a healthy diet. Using this will assist in reviewing and analysing the menus NHS (2011)

5 a day - Fruit and Vegetables � Epstien et al (2001) identified that the first step in defeating childhood obesity was to increase fruit and vegetable intake, decreasing fat and sugar. � The menu needs to ensure we are meeting this minimum aim of 5 fruit and vegetables daily.

Guidance The ‘eat better start better’ (Schools Food Trust, 2009) guidance provides support on creating menus, and provides portion sizes and samples menus and recipes to assist. I will use this guidance to revise menus to provide more balanced, nutritious meals.

What next? � Analysing each day of the menus using the guidance and the eat well plate will help to ensure that we provide a good quality, well balanced diet for children whilst in our care. � Seeking feedback from parents and staff about meals that work well will assist in researching current views and developing the menu successfully.

References � � � Epstien, L. , et al. 2001. Increasing fruit and vegetable intake and decreasing fat and sugar intake in families at risk for childhood obesity. Obesity Research, 9, pp. 171 -178. National Health Service, 2011. Eatwell plate. [online]. Available at: <http: //www. nhs. uk/Livewell/Goodfood/Pages/eatwell-plate. aspx> [Accessed on 23 April 2012]. Parliament, 2003. Obesity. [Online]. Available at: <http: //www. parliament. uk/documents/post/pn 205. pdf> [Accessed on: 19 March 2012]. Schools Food Trust, 2009. Eat better, start better. [internet]. Available at: < http: //www. schoolfoodtrust. org. uk/parentscarers/for-parents-carers/eat-better-start-better> [Accessed on 19 March 2012]. Soil association, 2008. Georgie pudding and pie: exposing the truth about nursery food. Bristol: Soil Association.