PRACTICE GUIDE: NURSERY FOOD
Expert advice on providing healthy food in early years settings and educating young children about eating well.
Afters remain a staple of the nursery menu, but how can you ensure they offer nutritional value? Here, nurseries suggest recipes that swap sugar for more healthy alternatives without compromising on...
Letting children get stuck into the cooking process, and linked activities, has many benefits. Snapdragons' Mary Llewellin explains
Elmscot Day Nursery and Nursery School's comprehensive approach to food offers an inspiring example of good practice, writes Ruth Thomson.
What does the new Ofsted framework mean for settings' approach to food. Annette Rawstrone reports
Getting the balance right when it comes to the consumption of sugar and fibre is vital for good health. Annie Seeley looks at the recommendations - and how they...
Running cookery classes for parents and carers is one way that nurseries can help promote healthy eating beyond the setting. Charlotte Goddard reports.
Nurseries are using external specialists to ensure they are offering food that meets nutritional standards. Nicole Weinstein looks at the options.
One children's centre has developed a course on enabling children to experiment with food, after its own success. Annette Rawstrone reports.
What advances have been made in nursery food since the launch of the nutrition guidelines in 2013? Hannah Crown looks at new research.
Teaching children about where their food comes from nurtures healthy eating and an understanding of the world. Annette Rawstrone explains.
Snack time is now recognised as an important contributor to daily nutrition. Here, a selection of nurseries share their approaches.
Practitioners with nutritional knowledge are key to instilling healthy habits in children. Meredith Jones Russell looks at the training options.
Sugar intake can make a very real difference to children's health. Laura Whiting lists the ten things practitioners need to know.
What should practitioners think about when considering nutrition in the context of the two-year-old programme and the families involved? Diana Hawdon offers some...
Making a decision on whether to outsource food provision can be a complex business. Ruth Stokes looks at what nurseries should consider.
The recent expansion of free school meals has presented difficulties for many, but schools are finding ways to make it work. Katy Morton reports
Snapdragons Keynsham is influencing children, practitioners and parents in the way they eat. Ruth Thomson visited to find out how.