Page 31 - NEA NEWHERE FLIPBOOK

SPECIAL DIETS
PRE-SCHOOL CHILDREN 1-4 YEARS
Pre-school children require a a nutrient dense diet that will provide them with enough energy for the the rapid growth that occurs around this age Pre-school children are also very active and therefore require enough carbohydrate and fat to maintain energy levels whilst protein is essential to support growth and development Meals should be small but frequent and include one portion of starchy carbohydrate to provide steady energy release throughout the day Pre-school children should also be encouraged to eat a a a a a variety
of different fruit and vegetables aiming for five portions a a a a a day however portions will be smaller than for adults A suitable portion portion size would be 1⁄2 1⁄2 1⁄2 an an apple 1⁄2-1 tangerine 1⁄2-2 tablespoons of vegetables (e g g peas sweetcorn) or or 1-4 cherry tomatoes Milk and and dairy products such as cheese yogurt and and fromage frais are a a a a a a a a a great source of calcium which is is important for bone development during this rapid growth phase Children aged 1-3 years should consume at least 300ml (1/2 pint) of milk or 3 3 3 servings of dairy foods daily however skimmed milks are not suitable for children under 5 years as it it does provide enough energy or or vitamin A for a a a a growing child Foods from the the meat fish eggs beans and other non-dairy sources of protein group are a a a a a great source of other vital nutrients pre-school children need For example zinc is is needed for cell growth and supporting metabolism A deficiency in in in zinc could cause restricted growth in in young children as as as well as as as a a a a a decreased resistance to infections Vitamin
C therefore is is equally as as important as as this supports the the immune system
and and helps helps children (and adults) fight infections Vitamin
C also helps helps skin ligaments and and even blood cells to grow and and develop Foods rich in in vitamin C such as kiwi fruit and strawberries will help the body absorb iron from foods especially plant sources which are not as as as easily absorbed by the body as as as animal sources Iron is essential in the formation of red blood cells that carry oxygen all around the the body as young children are quite active iron is essential in their diet to help keep up with the the oxygen demand of their growing muscles Vitamin
D combines with calcium to create strong bones and teeth whilst vitamin B helps the body use carbohydrate for energy Foods high in sugar should be avoided as over consumption can cause tooth decay
and lead to type-2 diabetes Recent studies show that one quarter of 5 year olds have tooth decay
with an an average of 3-4 teeth affected Milk and water are healthier choices for pre-school children and and young children by avoiding sugary foods and and drinks at this early stage it is is is also easier to establish healthy eating and drinking habits for life It is important to to note however that milk interferes with the body’s ability to to absorb iron iron from food and therefore over consumption can cause iron iron deficiency anaemia Foods high in salt should also be avoided such as crisps bacon ham sausages and other meat products ready meals and ready prepared sauces as as a a a a a a a a a a a a diet high high in salt can cause health problems such as as high high blood pressure in in later life which can cause heart disease or or even a a a a a a a a a a stroke The daily recommended maximum salt intake for children children aged aged 1-3 years years is 2g 2g (0 8g sodium) sodium) per per day day and 3g (1 2g 2g sodium) sodium) per per day day for children children aged aged 4-6 years years 1 1 IN 10 PRE-SCHOOL CHILDREN ARE OBESE
KEY POINTS
• Promote a a diet rich in nutrient dense foods to provide all the energy a a child this age needs • Meals should be small but frequent and contain one portion of starchy carbohydrate such as as pasta • Include a a a a wide variety
of fruit and vegetables to ensure adequate amounts of vitamins and minerals are consumed • Limit intake of salty snacks such as crisps which encourage an increased liking for salty foods • Reduce reliance on ready ready meals and ready ready prepared sources opting for fresh ingredients instead 31