Nutritional Guidance for Early Years: food choices for children aged 1-5 years in early education and childcare settings

Every meal and most snacks should contain a portion or portions of food from this group.
Early introduction to wholegrain cereal foods helps children to accept these as a regular part of their diet.
Fibre-enriched cereals (i.e. breakfast cereals with added bran) should not be offered to children under 2 years.

Starchy foods provide essential energy for children and are an important source of many vitamins, minerals and fibre. Encourage children to eat these foods to satisfy their appetites.
Wholegrain/wholemeal bread, wholegrain cereals (e.g. wheat biscuits, mini wheats, porridge), pasta and brown rice, as well as the white varieties, should be offered to encourage children to enjoy these as part of a varied diet.
Young children have small stomachs and too many foods with added fibre such as fibre-enriched (bran-type) breakfast cereals (e.g.
All-Bran, Branflakes, raw bran) can replace energy-rich foods needed for growth and interfere with the absorption of essential minerals such as calcium and iron.

A variety of breads: wholegrain/wholemeal, brown, white, bread-based snacks (e.g. yeast-type buns, scones) should be available daily as part of a meal and/or snack for all children. Crusty bread, quarters of bread rolls and buns are popular and can be offered at snack or meal times.
As part of a meal, bread (including naan, pitta and crusty bread) can be provided in a variety of forms.

Bread provides for the varying appetites and energy requirements of young children.
These provide variety and make the diet more interesting.

Breakfast cereals may be offered at breakfast or snack time. A variety of low-sugar breakfast cereals, e.g. wheat biscuits, porridge, cornflakes, rice snaps, unsweetened puffed wheat, should be available. These breakfast cereals are low in added sugars ^a (most of these products contain less than 15% added sugars, ^a i.e. less than 15g per 100g). There are plenty of breakfast cereals with a low added sugar ^a content to choose from.
Highly sugared cereals and cereal bars should not be offered (e.g. chocolate-coated cereals, frosted flakes, honey-coated cereals, cereals with sweet sticky bits). Many of these have a high added sugar ^a content of more than 15% (more than 15g per 100g of product). Low-salt varieties are also sometimes available.

Breakfast cereals are a popular food with young children; they provide energy, many vitamins, minerals and fibre. Many varieties are fortified with iron, folate and other nutrients, providing an important source of these in the diet. In addition, as they are usually eaten with milk, this provides further nutrients, such as calcium, phosphorus, protein, etc.
Breakfast cereals with a high proportion of added sugars ^a provide a poor balance of energy for young children. Too much added sugar ^a leads to dental decay and obesity. Choose cereals that are lower in added sugars ^a and, where available, low in salt.

Fresh cooked potatoes should be served regularly in different ways: mashed, boiled, oven baked or as potato wedges or roast potatoes with a light coating of olive, sunflower or rapeseed oil.
The following high-fat processed potato products should be served a maximum of once in a full 5-day menu: chips, smiley faces and other shaped products, processed croquettes and waffles.
All processed potato products should be oven baked rather than fried.

Fresh cooked potatoes served in different ways provide a variety of textures. They are an excellent, high-quality source of energy and nutrients for children. They are rich in the B vitamins and an important source of vitamin C.
Many of the high-fat potato products contain poor quality fat (hydrogenated fats) and are also high in salt. If eaten frequently, they can lead to an imbalance in energy and fat intake.

These foods are popular with young children and should be provided regularly as alternatives to bread and/or potatoes. Wholegrain varieties are suitable for all children. They may be enjoyed as part of hot or cold dishes, in soups and combined with vegetables. There is no need to add salt when cooking foods from this group.
Processed pasta and rice products (e.g. noodles in a pot, savoury rice in a bag and tinned spaghetti hoops in sauce) tend to have a very high salt content.
Manufacturers are working to produce lower salt versions, so if canned spaghetti and similar products (e.g. spaghetti hoops, pasta shapes) are used, choose the reduced salt varieties.

These foods are a good source of carbohydrate energy and B vitamins. They provide a variety of textures and tastes for young children. Wholegrain varieties of rice and pasta are higher in B vitamins than the white varieties.
These processed products are mostly very high in salt and if eaten regularly they will contribute to a high-salt diet.

Every meal should contain a minimum of between one and two child-sized portions from this group ( see Appendix 4).
The snack and meal combinations should provide a variety of vegetables and fruits. Children may prefer raw vegetables (e.g. cucumber, tomato, carrots, celery).
They may find them easier to eat if served cut up into small portions (e.g. chopped apple and satsuma segments). Offering them repeatedly may improve acceptance.
Offering fruit and raw vegetables (e.g. chopped apple, chopped cucumber) at the beginning of the meal, or as a snack, may help to improve uptake.
Tinned fruit should be in fruit juice or natural juice and not in syrup.
Choose tinned vegetables in water with no added salt.

Fruit, vegetables and salads are rich sources of vitamins, minerals and other bioactive components, which protect children from ill health. This protection begins early and continues throughout life.
They also provide an excellent combination of fluid and fibre to help prevent constipation in young children.
Offering these colourful foods with a variety of tastes and textures stimulates children's interest in fruits and vegetables as well as challenging their palates.
The introduction of a variety of fruit and vegetables at a young age may improve consumption throughout life. This will help to meet the recommendation of five portions a day.
Offering raw chopped fruits and vegetables at the beginning of a meal when children are most hungry and 'waiting' for their food is an excellent way to get them to eat more foods from this group.
Tinned fruit in syrup has a high added sugar ^a content, which contributes to tooth decay.
Many tinned vegetables are in brine, which is salted water.

Serve vegetables so that they are appealing and user-friendly. They may be popular cold, raw, as finger foods, served with fruit in salad or incorporated into main dishes.
Fresh soups with vegetables are an excellent way of including pulses and vegetables in a meal. There should be a minimum of one portion of vegetables in each serving of soup.
Most dried and tinned soups are very high in salt and some have a low vegetable content. Avoid these foods as they make it difficult to meet the nutrient guidance for sodium (salt).
Baked beans are nutritious and popular with children; when serving them, choose lower salt versions.
Canned spaghetti and similar products, e.g. spaghetti hoops, pasta shapes and tomato ketchup, are not vegetables and therefore do not count as a portion.

Vegetables are essential for a balanced diet. They contain unique protective components that are not found elsewhere in the diet. Be creative to encourage young children to consume them on a daily basis. Some children prefer vegetables raw as finger food or incorporated into dishes raw rather than served in the traditional way.
It is not uncommon for canned spaghetti or pasta shapes in sauce to be mistaken for a serving of vegetables.

Fruit should be offered with every meal and most snacks. Fruit-based desserts, such as fresh fruit, tinned fruit in juice, fruit salads, fruit crumble, fruit jelly or fruit pie, are popular options for young children. These composite fruit dishes should contain a minimum of one portion of fruit per serving.
Most fruit yoghurts provide less than one portion of fruit and therefore fresh fruit should be offered in addition to fruit yoghurt.
Pure fruit juice is a good source of vitamin C.
A small glass or cup of pure unsweetened fruit juice, taken as part of a meal, provides enough vitamin C for the day. Fruit juice should be given only at meal times.
Dried fruit is an excellent source of nutrients but because of its high sugar content should be given at meal times only.

There are many fruit-flavoured sweet products on the market, many of which contain little or no fruit but are simply flavoured to resemble fruit. Make sure that fruit desserts have a high proportion of real fruit so that they contribute to overall daily fruit intake.
Fruit juice is high in added sugars ^a and acidic, and drinking juice alone (i.e. not as part of a meal) contributes to tooth decay. Fruit juice and other drinks should always be served in a cup or glass (with or without a straw) rather than from a bottle.
Dried fruit has a high nutritional value and is a good food for children to learn to enjoy. However, as it sticks to teeth and can cause dental decay, it should be provided at meal times only.

All meal and snack combinations should contain a portion or portions of food from this group.

In children aged 1-3 there is rapid development of the teeth and bones as they grow and move around more independently. Calcium, vitamin D, phosphorus, protein and other minerals are essential for this stage of development and are particularly well absorbed from milk and milk products.
Milk and milk products provide a rich source of some of these nutrients. Diets that do not include any milk and dairy foods are unlikely to meet the calcium requirements for young children. If a child does not have these foods (e.g. is vegan), parents/guardians should seek advice from a health professional to make sure that there is adequate calcium in the diet.

Plain drinking milk should be available as an option every day. Some children may still be having breast milk at and beyond the age of 1 year. For 1 year olds, who are not being breastfed, whole cows milk should be the main milk drink until the child is at least 2 years old. From age 2, semi-skimmed milk can be introduced as long as the child is eating well and getting enough energy and nutrients from a varied diet. Fully skimmed milk is not suitable as a main milk drink for children under 5 years. From 5 years old fully skimmed milk can be used.
Where only one type of milk is available (e.g. in the nursery setting), whole milk should be provided.
Drinking milk should be an accompaniment to meals and snacks and not a replacement for them.
Plain milk should be provided. Flavoured milks are unsuitable because of their high sugar content.

Milk provides essential nutrients and fluid in a readily available form. Whole milk is also an important source of energy for young children.
Low-fat skimmed milk contains insufficient energy and fat-soluble vitamins for children aged 1-5 years.
Occasionally a child will get into the habit of drinking large amounts of milk (more than 500ml per day) instead of eating other foods. This may happen after a period of illness simply because the child refuses to eat solid food. Young children who persistently drink large amounts of milk rather than eating will have a diet that is deficient in energy and other nutrients, e.g. iron and B vitamins.
Flavoured milks are high in added sugars and can cause tooth decay. They are also very sweet and encourage a 'sweet tooth'.

Yoghurt is very popular with children and there is a huge variety of fruit-based and fruit-flavoured yoghurts to choose from.
Whole-milk/plain natural yoghurt/plain fromage frais does not have added sugar ^a. These are ideal options and can be served with fresh, stewed or frozen fruit, or fruit in natural juices.
At meal times, choose whole-milk fruit yoghurt/fruit fromage frais that is low in added sugar ^a.
Novelty yoghurts, e.g. cartoon-type, corner-type yoghurts with bits, mousses and yoghurts in a tube are mostly very high in added sugars ^a. Some contain crumbly and sticky substances (e.g. chocolate, fudge), which stick to the teeth and cause tooth decay. These should not be provided.
Other dessert type foods for children in cartons like yoghurt may be more like sweets or chocolate and contain little milk or fruit. These should not be provided.

Yoghurts can be an excellent source of calcium, protein, vitamin A and small amounts of vitamin D (whole-milk variety) and they are easy to eat.
There is a huge choice of yoghurts on the market and it is often difficult to know which gives the best nutritional value. Some are less healthy than others: avoid those with sticky sugared bits like sweets.
Plain yoghurt and plain fromage frais is the best option and can be taken as part of a snack or meal.
Fruit-flavoured yoghurts containing low amounts of added sugars ^a are less harmful to teeth ²⁰ than yoghurts high in sugars and those with sticky sweet bits.
The sweetened sticky additions to many novelty yoghurts are harmful to children's teeth and can contribute to excess energy intake from sugar.
Yoghurt should be eaten using a spoon and sweetened yoghurt should not be sucked from a tube as this is harmful to children's teeth.

Cheese can be served as the main protein item instead of meat, fish or pulses.
Cheese can be served as cheese and biscuits, cheese and fruit, as part of a salad or as a filling for sandwiches and baked potatoes, or sprinkled on top of pasta or rice dishes. A suitable small portion of hard cheese for a young child is around 20-25g.
Cottage cheese makes a nice change from hard cheese and can be served in a larger portion of 40-50g.
Cheeses suitable for vegetarian children should be available.

Cheese is a concentrated source of calcium and other minerals. The protein and mineral content may also help to promote dental health.
Where a portion of cheese is served as the main protein item, it also counts as a portion of food from the meat, fish and alternative sources of protein food group.
Most hard cheeses and full-fat soft cheeses, though good foods, are high in saturated fat, so stick to the portions recommended to avoid excess intake.
Vegetarian children will not take cheese that contains rennet as it is an animal-based ingredient.

Every main meal should contain a portion or portions of food from this group.

Meat, fish and alternatives such as eggs, beans and pulses are a major source of protein, iron and zinc. These help to promote growth in children. Most children living in the UK have more than adequate amounts of protein in their diet.

Red meat (beef, pork and lamb) -based meals should be served a minimum of twice a week.
Lean meat (fat trimmed off) should be used in composite dishes.

Red meat is the best source of iron and a major source of zinc. Lean meats are higher in protein, iron and zinc than meats with a high fat content.
This will help to improve the nutritional quality of meat used in recipes such as spaghetti bolognese, casseroles and stews.

Processed meat products, i.e. hot dogs, frankfurters, sausages, processed beef burgers, and meatballs, haggis and shaped poultry products (e.g. nuggets), pastry-topped pies and other pastry products (e.g. bridies, sausage rolls, Cornish pasties, Scotch pies) should be served a maximum of once a week.
The vegetable content of composite dishes such as homemade pies should be increased where possible. Potato-topped pies should be encouraged in preference to pastry-topped pies because of their lower fat content. Do not add salt.

Processed meat products are mostly high in fats and salt. The quality of fat may be unhealthy (high in saturated and hydrogenated fats) and the quality of protein poorer than in fresh or frozen leaner meats. Also they may be lower in iron and zinc than lean meats.
Using potato in a pie provides energy and varies the texture of a composite dish while also adding more nutrients, e.g. vitamins and minerals.

These dishes, e.g. lasagne, moussaka, spaghetti bolognese, tuna pasta bake, ravioli, etc., should contain lean meats, small amounts of cheese and plenty of vegetables. Always increase the vegetable content whenever possible and do not add salt.
When fat is used in cooking or in dishes, use a vegetable oil high in monounsaturated or polyunsaturated fat, e.g. olive oil, rapeseed oil, sunflower oil or safflower oil.

Vegetables can be easily incorporated into these dishes or cold salad items (cucumber, tomato, lettuce, celery and carrot) can be served alongside as finger foods. This will help to increase the vegetable intake.
Vegetable oils high in monounsaturated and polyunsaturated fats improve the type of fat in the diet.

Fresh or frozen unprocessed fish, in addition to tinned tuna, should be on the menu at least once in a full 5-day menu.
Oil-rich fish: sardines, kippers, salmon, mackerel, fresh tuna and herring (excluding tinned tuna) should be served at least once in a full 5-day menu.
Processed fish products, e.g. fish fingers and shaped fish products, may be high in salt and should be served no more than once in a full 5 day menu.

This will provide variety. Tinned tuna fish is lower in protective fatty acids than other types of oily fish. This does not apply to fresh tuna. ^21,22
Oil-rich fish contain valuable, protective fatty acids that are deficient in the Scottish diet so we need to increase their intake. Oil-rich fish are also one of the few naturally rich sources of vitamin D. Many children are not familiar with these foods and should be encouraged to try them by introducing tasters (e.g. sardines on toast).
Many of these products are high in salt, although manufacturers are starting to produce varieties with a lower salt content.

Nuts should not be given whole to children aged 1 to 5 years as there is a risk of choking.
Chopped nuts and nut pastes can be offered.

Chopped nuts may be used in recipes.
These are a good source of energy, protein and minerals.
You will need to be careful with children who may have a nut allergy (see section 3.7).

Protein sources for vegetarians include: pulses, seeds, chopped nuts, seed/nut pastes, eggs, cheese, yoghurt, tofu and soya mince. These should be varied through the week.
Soya mince, textured vegetable protein ( TVP), quorn and tofu can be substituted for mince and chicken in main composite dishes, e.g. spaghetti bolognese, casseroles, stir-fries.
Processed vegetarian products resembling meat products, e.g. sausages and veggie burgers should be served no more than once a week.

These should be the main sources of protein for vegetarians. The protein content of vegetarian dishes is often lower than in meat dishes. However, vegetarians can get sufficient protein from these dishes along with the other sources of protein in their diets, e.g. cereal protein, milk products. Pulses, including beans, lentils and peas provide excellent nutrition, including protein. They are very versatile foods for quick light meals and as ingredients in soups and casseroles. Pulses can be an alternative to a portion of meat, fish, eggs or cheese. This increases the variety for vegetarians.
Many meat substitutes are similar in texture to meat and may not appeal to children who do not like meat. Also, some may be high in salt.
Processed vegetarian products are mostly high in fats and salt. The quality of fat in some of them is unhealthy (hydrogenated fats).

Within this group there are certain foods that make an important contribution to the diet of children, e.g. butter, spreads, cooking oils, fruit and milk desserts.
Also within this group are foods that are high in added sugars ^a or poor quality fats and/or salt, e.g. soft drinks, sweets, chocolate confectionery, chocolate and cream-filled biscuits, sugary pastries, sugary desserts, highly sweetened cereals, sugary sticky yoghurts, corn snacks and crisps. These snack-type foods are often unhealthy and unnecessary.
Bottled sauces are generally very high in salt and should not be encouraged as part of the meal.

Butter, spreads and oils contribute to the taste, texture and enjoyment of the diet. They are important as concentrated sources of energy for young children who are growing rapidly. Fruit and milk desserts offer good sources of vitamins and minerals and are a pleasant change from savoury foods.
These foods are eaten too often by many children, especially if they have frequent and easy access to them. This contributes to a poor-quality diet, which can result in obesity, poor growth, tooth decay and general poor health. The over consumption of snack foods high in added sugar ^a, fats and salt is recognised as one of the major problems we have in Scotland.

All desserts offered should be fruit- and/or milk-based (including yoghurt and ice cream).
Encourage caterers to review home-baking recipes to reduce fats and added sugars ^a and include nutrient-rich, wholefood ingredients, e.g. dried fruit/fresh fruits. Home-baking/bakery products can be offered in mini-portions (e.g. 25-35g) as an accompaniment to fruit as a dessert.

Desserts and puddings are popular and are important for boosting the total energy in children's diets but they should also provide nutrients. They can also help to increase fruit and milk intake.
There are a wide range of these products marketed at children and we need to be careful to select those with a high milk and/or fruit content and low added sugars ^a.
The portion size of home baking/bakery products is too big for young children, e.g. large muffins. Mini-portion sizes are much better and served along with fruit will improve the balance of the diet. Children enjoy the different tastes and texture this provides.
Butter and spreads
Only butter or spreads rich in monounsaturated and polyunsaturated fats and oils should be used, e.g. olive, rapeseed, sunflower or safflower oil. These can be spread on breads and used in baking.
Cooking margarines and low fat spreads of less than 40% fat are not recommended.
These provide an important source of energy, essential fats and fat-soluble vitamins for children. They help to achieve a healthy fat profile in the diet.
Cooking margarines are high in hydrogenated fats. Young children rely on fat as a major energy source, low fat spreads are low in energy.

Only those rich in monounsaturated and polyunsaturated oils should be used e.g. olive, rapeseed or sunflower oil.

They provide an important source of energy and essential fats for children. They help to achieve a healthy fat profile in the diet.
Sweetened soft (still and fizzy) drinks, sweets, confectionery, chocolate, ice-poles, sugary pastries, chocolate biscuits
Sweetened soft (still and fizzy) drinks, sweets, confectionery, chocolate, ice-poles, sugary pastries, chocolate and cream-filled biscuits should not be provided as part of the menu.
Sugary and/or fizzy drinks should not feature as part of pre-school children's diet as they are associated with tooth decay and can contribute to poor nutritional health and excessive weight gain (see section 3.3).
Milk and plain water are suitable drinks for throughout the day and for between meals.
Fresh unsweetened fruit juice should be offered only at meal times. Juice should be drunk from a cup or glass and not from a bottle.
These foods are energy-dense because of their high added sugar ^a and/or high fat content. Many of them are of poor nutritional quality, providing little vitamins or minerals.
A regular high intake of these foods by young children will replace foods of higher nutritional quality and result in an imbalance in the total diet. This can result in obesity, iron deficiency and poor growth. As these foods are currently consumed in large amounts by Scottish children, we need to pay particular attention to guiding children and families to reduce over consumption.
Milk provides an important source of nutrition for young children. Water provides essential fluid and, along with fibre, helps to prevent constipation.
Fresh fruit juice should be distinguished from 'fruit drinks'. Fruit drinks often contain very little or no fruit juice at all and are often high in added sugars ^a and acids. Fruit juices are not suitable for drinking between meals because of their high sugar and acid content.

Crisps can be offered as part of a snack or meal option as an alternative texture and taste, e.g. beside a filled sandwich or salad dish. However, they should not be provided as the main staple of the meal and should not be included more than twice on a full 5-day menu. For young children, this would be a small portion (e.g. 10-15g).

These are popular with children and can provide a change of texture and taste. They should not be regarded as replacing one of the main staple foods (i.e. breads, potatoes, rice, pasta or cereals). They are high in salt and so the portion size and frequency with which these foods are offered should be limited.

Do not add salt to food during cooking or at the table.
Bottled sauces (e.g. ketchup) are popular with children and may be high in salt and sugar. They can be given occasionally in very small portions only at meal times (e.g. 5g).

These foods contribute to excess sodium (salt) intake in young children. Eating them on a regular basis in large amounts can contribute to a high-salt diet.

2 tbs pure, unsweetened orange juice diluted with water ^a

porridge ( ¹/ ₃- ¹/ ₂ mug) served with milk

1 small slice toasted wholemeal bread with spread ^d and jam

1 small glass of milk

1 mini/medium Scotch pancake with spread

1 tangerine

spaghetti bolognese ^b (approx ¹/ ₂ mug spaghetti and ¹/ ₂ mug sauce) with added chopped carrot

(1 baby carrot)

3-5 tbs custard and apricots (2-5 stewed dried apricots)

1 small glass of milk

finger food selection including:

¹/ ₂ small banana, fresh apple slices ( ¹/ ₂ medium apple), served with 1-2 heaped tbs of plain yoghurt as a dip

grated cheddar cheese,
(1-3 tbs) and tomato slices, (3 or 4) - sandwiched between 2 slices of toasted white bread with spread

mandarin orange segments in juice (1-2 tbs) with 1 scoop of vanilla ice cream

2 tbs pure, unsweetened orange juice diluted with water ^a

1-2 biscuits of Weetabix served with milk

1 small slice toasted wholemeal bread with spread and jam

1 small glass of milk

finger foods selection including:

2-4 bread sticks

2-3 cheese cubes (1-1 ¹/ ₂ tbs grated)

apple chunks ( ¹/ ₂ medium apple)

1 mini/small wholemeal pitta bread filled with 1 or 2 thin slices of roast chicken, ^b 1 tbs of sweetcorn, 2 sliced cherry tomatoes, diced cucumber (1cm piece)

milk jelly (2-4 tbs) with 2 tbs chopped pineapple

1 small glass of milk

mini fruit scone with spread

1 plum

small bowl of vegetable soup - ( ¹/ ₂- ³/ ₄ mug served with 1 medium/thick slice of crusty white bread (with spread)

3-5 tbs custard and peaches (2-3 slices)

2 tbs pure, unsweetened orange juice diluted with water ^a

1 sliced hard-boiled egg ^c served with a small slice of toasted wholemeal bread with spread

1 small glass of milk

1 toasted teacake with spread

1-1 ¹/ ₂ large pork and beef sausage ^b (grilled) served with a small baked potato and 2 tbs baked beans

2-3 dried apricots

¹/ ₂-1 tbs raisins

1 small glass of milk

¹/ ₂ small banana sliced

1 dsp plain fromage frais

chicken risotto ^b ( ¹/ ₂-1 mug) with 1-2 large sliced mushrooms

apple crumble (2-3 heaped tbs) served with milk

2 tbs pure, unsweetened orange juice diluted with water ^a

3-5 tbs cornflakes with milk and 1 dsp raisins

1 small slice of toasted white bread with spread

1 small glass of milk

1 small banana or finger food selection, e.g. ¹/ ₂ banana and 4 grapes

1 sliced hard-boiled egg ^c with wholemeal bread soldiers (1-1 ¹/ ₂ slice bread), with spread

rice pudding ( ¹/ ₃- ¹/ ₂ mug) with ¹/ ₂-1 dsp sultanas

1 small glass of milk

1 mini (or ¹/ ₂ large) muffin toasted with spread

1 small slice of melon

minced beef in gravy ^b
( ¹/ ₃- ¹/ ₂mug) served with
2-3 tbs mashed potatoes and a spear of broccoli

fruit cocktail in juice ( ¹/ ₃ mug)

2 tbs pure, unsweetened orange juice diluted with water ^a

1 ¹/ ₂-2 tbs baked beans served with a toasted muffin with spread

1 small glass of milk

¹/ ₂-1 crumpet with spread

¹/ ₂-1 fresh peach

1-1 ¹/ ₂ wholemeal rolls with spread and filled with 1-2 thin slices of ham ^b, ¹/ ₂ a sliced tomato, carrot sticks (1 baby carrot)

apple sponge pudding (2-3 tbs)

1 small glass of milk/water

¹/ ₂-2 slices of pineapple in juice served with 1-2 tbs of plain yoghurt

¹/ ₂-1 grilled salmon steak, basted with olive oil and served with 2 or 3 new potatoes and small portion green beans

1 small carton fruit fromage frais served with 3 or 4 strawberries

2 tbs pure, unsweetened orange juice diluted with water ^a

7-10 tbs puffed wheat served with milk

1 small/medium slice toasted white bread with spread and jam

1 small glass of milk

finger food selection including:

6 sliced grapes (6 grapes), ¹/ ₃ small banana, melon
(3 chunks)

lean beef stew ^b ( ¹/ ₂ mug) served with 2 or 3 boiled potatoes

boiled turnip and carrot (1 small)

fruit crumble (2-3 tbs) and custard (3-4 tbs)

1 glass of water

1 mini blueberry muffin

apple slices ( ¹/ ₂ small/medium apple)

1 medium/large slice of ciabatta filled with 3-4 tbs grated cheddar cheese and 3 slices of tomato

¹/ ₂-1 carton fruit yoghurt with ¹/ ₂ pear in juice

2 tbs pure, unsweetened orange juice diluted with water ^a

porridge ( ¹/ ₃- ¹/ ₂ mug) made with milk served with milk

¹/ ₂ slice toast with spread

1 small glass of milk

1 mini plain scone (or ¹/ ₂ scone) with spread

1 tangerine

1 mini/small pitta bread filled with tuna ^b and 1-2 dsp sweetcorn mixed with 1-2 tbs plain yoghurt served with 2-3 sliced cherry tomatoes

milk jelly (2-4 tbs) topped with mandarin oranges
(2 tbs)

1 small glass of milk

finger food selection including:

carrot sticks (1 small), cucumber (1cm piece chopped) and 2-3 sliced cherry tomatoes

large cracker served with
2 tbs plain yoghurt as dip

spanish omelette ^c (1 egg) and 1 small baked potato

apple pie (1-2 tbs) with
1 scoop of vanilla ice cream

2 tbs pure, unsweetened orange juice diluted with water ^a

1 small glass milk

1 small slice of toasted wholemeal bread with spread and topped with
1 rasher of grilled bacon and 3 or 4 slices of tomato

1 small glass of milk

1 small/medium banana

2 tbs pure, unsweetened orange juice diluted with water ^c

1-2 slices of crusty bread with spread and topped with 2 canned sardines ^b (mashed) and 3 slices of tomato chopped

1 carton of fruit yoghurt with 6 chopped grapes

1 small glass of milk

1 mini/small Scotch pancake with spread

3 or 4 strawberries

lentil soup ( ¹/ ₂- ³/ ₄ mug)

1 small slice wholemeal bread with spread, topped with 1-2 thin slices of cold roast turkey ^b, lettuce,
3 slices of tomato and
1-2 tsp cranberry sauce

2 tbs pure, unsweetened orange juice diluted with water ^a

porridge ( ¹/ ₃- ¹/ ₂ cup) made and served with milk

1 small slice of toasted white bread with spread

1 small glass of milk

1 mini/medium cheese scone with spread served with 3 sliced cherry tomatoes

mild chicken korma ^b ( ¹/ ₃- ¹/ ₂ mug) served with 2-2 ¹/ ₂ tbs boiled rice and a slice of naan bread ( ¹/ ₆- ¹/ ₃ large naan)

2 tbs fruit yoghurt

1 small glass of milk

1 small banana or finger food selection: chopped banana, ¹/ ₂ apple and 1 oatcake

1-2 mini wholemeal rolls with spread, filled with 1 sliced hard-boiled egg, ^c 2 slices of tomato and mustard and cress

sponge pudding (2-3 tbs) and fruit cocktail (2 tbs)

2 tbs pure, unsweetened orange juice diluted with water ^a

1 scrambled egg ^c served on a small/medium slice of toast with spread

1 glass of water

1-2 dsp of plain fromage frais

1 fresh plum

vegetable lasagne ( ¹/ ₂-1 mug) served with 1 slice of garlic bread

¹/ ₃- ¹/ ₂ mug rice pudding topped with 1 heaped tbs of pureed apples

1 small glass of milk

1 or 2 crackers with cheddar cheese (1 ¹/ ₂ tbs grated or ¹/ ₂-1 matchbox size piece) and apple ( ¹/ ₂ medium)

minestrone soup ( ¹/ ₂- ³/ ₄ mug)

1-2 slices of toasted white bread, with spread and topped with 1-1 ¹/ ₂ slices ham ^b and a pineapple ring