You could be forgiven for thinking the recent interest in children's physical health and their eating habits in particular is exclusively an issue for schools. TV programmes such as 'Jamie's School Dinners', the development of the Schools Food Trust and initiatives such as the Healthy Schools programme have helped fill countless column inches. So what's the food like for younger children in childcare?
Last week, Ofsted published a short report called 'Food for thought' (News, 30 March). Our inspectors called at 110 settings across England in the last two weeks of February 2006 to look for examples of healthy eating.
We found that most childcarers have a good knowledge of healthy eating and provide a nutritious and balanced diet for children in their care, with only a small proportion needing to improve what they offer. Our inspectors judged that 74 per cent of the childminders inspected and 65 per cent of daycare providers were good or outstanding at making sure that children had a healthy diet. Most of the others were graded as satisfactory.
Most childminders and nurseries are strong at providing home-cooked, nutritious food using fresh ingredients. One childminder has a box of organic food delivered regularly.
Childminders and daycare providers spoke to inspectors about using low levels of salt, sugar and fat in meals and avoiding processed foods.
Overall, both childminders and daycare providers know what constitutes a balanced and nutritious meal. However, we did find a small proportion who, despite understanding what healthy, nutritious snacks and meals are, still offer sweets, crisps and biscuits.
Inspectors found that most childcarers plan menus thoroughly. Some use nutritionists and other food experts to help them devise a healthy eating programme. One daycare chain works with a famous children's cookery writer to produce healthy menus.
Many childcarers have adapted their practice over the last few years to help children eat five portions of fruit and vegetables a day. Sessional care providers such as pre-schools, in particular, have changed what they offer to include fruit, rather than the traditional snack of biscuits.
The best providers work with parents to plan meals, taking into account their preferences and the child's likes and dislikes. Detailed information is recorded and parents are fully involved in the introduction of new foods. Staff at the best settings work with parents to help overcome eating difficulties. However, we did find some providers who felt uncomfortable with tackling parents about what they put in children's lunchboxes.
The best settings also understand the difference between special diets for health reasons and those preferred by parents. However, a minority of providers did not record children's dietary requirements adequately. For example, one nursery did not keep clear records of a child's nut allergy.
The way food is presented to children is very important. Most of the providers we inspected help children to try new food by making it look appealing. They cut food into manageable sizes, like vegetable sticks.
Children need to understand what they are eating, and food should not be disguised to the extent that it looks completely different to the raw product. Providers find that involving children in the preparation encourages them to try foods they might otherwise refuse.
Academic research by the University of Leeds suggests that most providers recognise their responsibility for promoting children's health, but lack practical guidance on what makes a diet healthy. I would urge providers to contact organisations such as the National Childminding Association, National Day Nurseries Association, Pre-school Learning Alliance, 4Children and their local early years service if they want to update their knowledge about healthy eating.
Dorian Bradley is director of early years at Ofsted
