Guidelines

• Balance – offer 3 shelves of the food pyramid

  Carbohydrates: rice, pasta, potato
  Protein: meat, fish, chicken.
  Fruit and vegetables: 5 a day

• Food to be cooked by poaching, baking or boiling.
  
  
• Fried Foods –use good quality vegetable oil( must contain less than 12% saturated fat and the balance poly or monounsaturated fats. Oil to be changed regularly to avoid hydrogenation.
  
  
• Processed foods to be kept to minimum.e.g. nuggets, sausages.
  
  
• No salt added at preparation, cooking or serving ( parents can add at own discretion).
  
  
• Reduce Fat content – low fat milk, reduced fat cheese and mayonnaise.
  
  
• Sauces, dressings and gravies on side ( also relates to adult mains served as half portions).
  
  
• Sugar reduced – substitute for dried or fresh fruits
  
  
• High Fibre – brown bread, porridge, use wholemeal or oats as a substitute for white flour.