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24  1.2 Principles of a Balanced Nutritious Diet for Children over 1 Year

Day 1 Day 2 Day 3
Scrambled egg with toast
Breakfast and grilled tomatoes Baked beans on toast Muesli with added ground
Milk to drink almonds and dried fruit
Midday Chickpea curry with Small glass diluted orange
meal spinach and cauliflower juice Milk on cereal and to drink
Rice
Evening Bread and butter pudding Lentil and parsnip soup Pasta with red kidney
meal with dried fruit with wheatgerm bread beans in bolognaise sauce

Vegetable soup and Yogurt and strawberries Green beans
peanut butter sandwiches
Raspberries and cream Custard and sliced banana

Tofu and vegetable stir fry Pitta bread with hummus
with noodles
Red pepper and cucumber
Pear slices and a muffin sticks

Kiwi fruit with a mini
Bakewell tart

Assessing Nutritional Adequacy they have eaten with the principles of healthy
Using the Five Food Groups eating.

A child’s diet can be assessed for adequate How to assess the diet and help parents
nutritional intake by comparing a record of what and children to improve a diet are discussed in
Chapter 2.2.

Food group Recommended number of daily age
1. Bread, rice, potatoes, pasta and other starchy foods appropriate servings
2. Fruit and vegetables Included at each meal – and some snacks
3. Milk, cheese and yogurt
4. Meat, fish, eggs, nuts and beans Included at each meal – and some snacks
5. Foods high in fat and foods high in sugar
3 servings per day
Drinks
Vitamin supplements 2–3 servings per day

Small amounts with meals
Sweet foods limited to 4 times per day

6–8 per day or 1 with each meal and snack

Vitamins A and D daily for those under 5 years of age

References and further reading Scientific Advisory Committee on Nutrition (SACN)/
Committee on Toxicity (COT) (2004) Advice on
Moynihan P and Petersen PE (2004) Diet, nutrition Fish Consumption: Benefits and risks. London: The
and the prevention of dental diseases. Public Stationery Office.
Health Nutrition 7(1A): 201–226.