Nutritional guidelines for a healthy diet for young children

Unit 205 Support Children's Personal Care and Routines 
2.1a 0-6months
2.1b 6months-1 year
2.1c 1 year-4 years
2.1d 5 years and over

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Slide 1: Diapositive
Early YeasFurther Education (Key Stage 5)

Cette leçon contient 22 diapositives, avec quiz interactifs, diapositives de texte et 1 vidéo.

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Unit 205 Support Children's Personal Care and Routines 
2.1a 0-6months
2.1b 6months-1 year
2.1c 1 year-4 years
2.1d 5 years and over

Slide 1 - Diapositive

Good morning 
How is everyone?

Reflection:
Last class we Outlined national nutritional guidelines for a healthy diet for children. What can you remember?


Slide 2 - Diapositive

Aim of todays lesson 
2.2 Describe the benefits of healthy meals and snacks for children  (creative activity)
2.4 Describe how culture, religion and health conditions influence food choices (Kahoot quiz)

Slide 3 - Diapositive

Why is a healthy diet important for young children?

Slide 4 - Question ouverte

Slide 5 - Lien

What type of food/drink is offered in settings?

Slide 6 - Carte mentale

How does a diet differ for children aged 0-1 years?

Slide 7 - Diapositive

Children aged 0-1years
-Breast milk or formula only until 6 months
-Weaning begins at 6months
-Pureed fruits and vegetables
-Mashed foods
-Ensure no choking hazards

Slide 8 - Diapositive

Children aged 0-1 years
Infants’ nutritional needs are critical for their growth, development, and overall health. During this stage, proper nutrition supports brain development, immune function, and physical growth. 

1. Breastfeeding (Exclusive for the First 6 Months)
Ideal Source of Nutrition: Breast milk is the most recommended and nutritionally complete food for babies during the first 6 months.

Benefits: 
Provides the right balance of nutrients (fat, protein, carbohydrates, vitamins, minerals).
Strengthens the immune system with antibodies, reducing the risk of infections.
Encourages bonding through physical closeness.
May protect against chronic conditions later in life (e.g., obesity, diabetes).

Slide 9 - Diapositive

Children aged 1-2
-NO more formula
-Full-fat cheese, yoghurt, whole milk and fromage frais are recommended up to the age of 2.
-3 meals per day with 2 snacks
-Small portions and cut appropriately



Slide 10 - Diapositive

Feeding children aged 1-5+ years

Slide 11 - Diapositive

Eatwell plate
Simple guide to help us understand how to provide a healthy diet
Varied diet keeps children strong and healthy

Slide 12 - Diapositive

Eatwell guide
The Eatwell Guide shows the different types of foods and drinks we should consume – and in what proportions – to have a healthy balanced diet:
Eat at least 5 portions of a variety of fruit and vegetables every day
Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates; choosing higher fibre wholegrain versions where possible
Have some dairy or dairy alternatives (such as soya drinks); choosing lower fat and lower sugar options

Slide 13 - Diapositive

Eatwell guide continued
Eat some beans, pulses, fish, eggs, meat and other proteins (including 2 portions of fish every week, one of which should be oily)
Choose unsaturated oils and spreads and eat in small amounts
Drink 6-8 cups/glasses of fluid a day
If consuming foods and drinks high in fat, salt or sugar have these less often and in small amount

Slide 14 - Diapositive

Did you have breakfast this morning?
Yes
No

Slide 15 - Sondage

Name one healthy item you had today

Slide 16 - Carte mentale

Slide 17 - Diapositive

Slide 18 - Vidéo

Let's get to work
Work in groups to complete menu template for children
3 menus

Slide 19 - Diapositive

Benefits of healthy diet in more detail
Water: Boys and Girls between 4-8 years: between 1.1-1.3 litres of water daily
Keeps body hydrated which helps concentration and physical and mental wellbeing

Slide 20 - Diapositive

Why are milk cheeses and yoghurts important?

Slide 21 - Question ouverte

Recap and questions
-Benefits of balanced diet
-5 food groups
-Importance of fluid
-Sample menus
-Complete booklet for assessment

Slide 22 - Diapositive