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A Unique Child Nutrition: Waste not!

Food costs are soaring, yet a third of the food we buy still gets thrown away. Mary Whiting offers tips on cutting waste and costs for nurseries and parents alike while ensuring children still eat well.

These days, serving nutritious, tasty menus with five daily portions of fruit and vegetables takes some planning. But the winning formula is simple: write the week's menus of everything you intend to offer, check its value and cost, then write a full shopping list.

THE GOOD FOOD PLAN

Plan your menus around foods that are nutritious and filling.

- Pulses (peas, beans, lentils, chick peas) and root vegetables (carrots, parsnips, sweet potato, onions, swede, beetroot) can form the basis of a range of delicious main courses.

- Potatoes are economical, filling and more nutritious than pasta or rice.

- Wholemeal flour and bread are nutritionally better than white, and more filling.

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