{"id":12638,"date":"2022-07-07T07:00:34","date_gmt":"2022-07-07T07:00:34","guid":{"rendered":"https:\/\/www.booksofall.com\/ru\/?post_type=product&p=12638"},"modified":"2022-07-07T07:00:34","modified_gmt":"2022-07-07T07:00:34","slug":"eating-well-snacks-for-1-4-year-olds","status":"publish","type":"product","link":"https:\/\/www.booksofall.com\/ru\/eating-well-snacks-for-1-4-year-olds\/","title":{"rendered":"Eating Well: Snacks For 1-4 Year Olds"},"content":{"rendered":"

About this guide<\/h3>\n

T<\/span>his guide has been written to provide practical ideas for anyone who is <\/span>preparing snacks for children aged 1-4 years. We hope it will be particularly useful <\/span>to early years settings and childminders who may want support for themselves, <\/span>and for the families who use their services, on nutritious, cost-effective and practical <\/span>snacks for children of this age. Health visitors, nursery nurses, children\u2019s centre staff and <\/span>other health project workers might also find the guide useful, to support practical work <\/span>with families. <\/span><\/p>\n

Why do we need ideas for snacks?<\/h3>\n

H<\/span>ealthy eating and physical activity are essential for proper growth and <\/span>development in childhood. To help children develop patterns of healthy eating <\/span>from an early age, it is important that the food and eating patterns to which <\/span>children are exposed \u2013 both at home and outside the home \u2013 are those that promote <\/span>positive attitudes and enjoyment of good food. In society, snacks are often perceived to <\/span>be higher-fat, higher-salt and higher-sugar foods such as biscuits, cakes, confectionery, <\/span>ice-cream and crisps, but for young children a snack simply offers an opportunity to <\/span>provide some extra energy and nutrients between meals, particularly for those with <\/span>smaller appetites. <\/span><\/p>\n

It can sometimes help to think of snacks for children as \u2018mini meals\u2019, to avoid confusion with <\/span>snacking culture. All the same principles of eating well should apply to mini meals as to main <\/span>meals, and high-fat, high-salt and high-sugar foods should be an occasional treat and not <\/span>everyday offerings.<\/span><\/p>\n

Energy and nutrient needs of 1-4 year olds
\n<\/span><\/span>In general it is suggested that the energy and nutrient needs <\/span>of children of this age are met as shown below<\/span><\/p>\n

Key principles of eating well for <\/span>1-4 year olds<\/span><\/h3>\n

The three golden rules<\/strong><\/p>\n

    \n
  1. Base meals and snacks around unprocessed and minimally <\/span><\/strong>processed foods.<\/strong>
    \n<\/span>What does this mean? Choose foods in their simplest form \u2013 starchy foods <\/span>such as bread, rice, pasta and potatoes; fruits and vegetables both fresh and <\/span>plain frozen; eggs, peas, beans and lentils, meat, fish and milk \u2013 foods that your <\/span>grandmother would recognise.<\/span><\/li>\n
  2. Avoid ultra-processed foods. If there are more than a handful of <\/span><\/strong>ingredients on the label, put it back on the shelf!<\/strong>
    \n<\/span>What does this mean? Ultra-processed foods<\/a> are those you buy that have already <\/span>been prepared, baked, fried, extruded, moulded or shaped. They will usually have <\/span>other ingredients added, such as salt, sugar, fat, flavourings and other additives, <\/span>and may be designed to have a long shelf life, be convenient, palatable, ready-to-<\/span>eat or ready-to-heat as a meal or snack, or to replace freshly prepared dishes and <\/span>meals.<\/span><\/li>\n
  3. Meal times matter. Take your time, eat together, make eating a <\/span><\/strong>happy event, and be a good role model in how you eat yourself.<\/strong>
    \n<\/span>What does this mean? Eating together, and     sharing food<\/a>, conversation and <\/span>traditions, are important to all human society. Children will eat better when they <\/span>can model what the adults around them do, and everyone will benefit from <\/span>eating better together.<\/span><\/li>\n<\/ol>\n

    Key eating well tips<\/h3>\n

    A good variety of <\/span><\/strong>different foods is important.<\/strong>
    \n<\/span>This will help ensure all the <\/span>important nutrients (vitamins and <\/span>minerals) are included in the diet. <\/span>Make sure snacks are varied <\/span>from day to day. <\/span><\/p>\n

    Limit sugar intake.<\/strong>
    \n<\/span>Children do not need sugary foods such <\/span>as sweets, biscuits, cakes, chocolate, soft drinks <\/span>or sugar for energy. Starchy foods \u2013 such as <\/span>potatoes, bread, rice, pasta and yam \u2013 are <\/span>better sources of energy, as they contain other <\/span>important nutrients too. Sugary foods are also <\/span>linked to     overweight<\/a> in children, <\/span>and to tooth decay<\/a>.<\/span><\/p>\n

    Young children should <\/span>eat child-sized portions of at least <\/span><\/strong>five different fruit and vegetables a day.<\/strong>
    \n<\/span>Where children are reluctant to eat these foods, <\/span>they should at least taste five different ones <\/span>every day and have them served with meals and <\/span>snacks so they become <\/span>familiar with them.<\/span><\/p>\n

    Good sources <\/span>of iron and zinc<\/span> should be <\/span>included in snacks.<\/span><\/strong>
    This includes eggs, red meat, oil-rich fish, <\/span>nuts, seeds and pulses. See page 34 for <\/span>examples of foods that are high <\/span>in iron and zinc.<\/span><\/p>\n

    Make sure food for 1-4 <\/span>year olds is low in salt<\/a>.<\/span><\/strong>
    Avoid foods designed for adults, <\/span>take-aways and foods that are high in salt, <\/span>such as processed meat, salty snacks and <\/span>biscuits, sauces and ready- <\/span>prepared meals.<\/span><\/p>\n

    Choose <\/span>good-quality food.<\/span><\/strong>
    Young children need to eat small quantities <\/span>of good food regularly. The best foods are those <\/span>that are simple and that have been made from good- <\/span>quality ingredients. There is some evidence that organically <\/span>grown foods are more nutrient-dense than those grown <\/span>conventionally. Avoid foods that are \u2018diluted\u2019 \u2013 for example, <\/span>processed meat or fish covered with breadcrumbs, batter <\/span>or other coatings (such as sausage rolls, Scotch eggs, <\/span>chicken nuggets or fish cakes) that make them <\/span>lower in nutrients, and often higher in <\/span>fat, salt and calories.<\/span><\/p>\n

    Good <\/span>sources of calcium<\/a>, <\/span>riboflavin and iodine <\/span>should be served every day.<\/span><\/strong>
    Whole or semi-skimmed cows\u2019 milk, cheeses, and <\/span>unsweetened yoghurt and fromager frais are good <\/span>sources of these nutrients. For children who do not have<\/span>
    dairy products, an unsweetened fortified milk alternative <\/span>such as soya milk alternative or unsweetened fortified <\/span>soya yoghurt can provide these nutrients. For details <\/span>of other dairy substitutes for children see page 8, <\/span>and for more examples of foods rich in these <\/span>nutrients, see page 33.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"