The eating habits children form in their early years often stay with them into adult life. That puts early years practitioners in a strong position to help. This nutrition course for early years staff covers the basics of a balanced diet for young children, sensible portion sizes, what to do with fussy eaters and how to handle food allergens safely and within the law.
It is a practical introduction for anyone who plans, prepares or serves food in a nursery, and for staff who sit and eat with children every day.
Why nutrition matters in the early years
Children who grow up on unhealthy diets, with little experience of nutritious food, often go on to eat the same way as adults. A poor diet in childhood can lead to poor teeth, weak or brittle bones, slower growth, poor concentration and a weaker immune system. Children also copy what adults do far more than what adults say, so the food on your plates and the way mealtimes feel make a real difference.
There is a legal side too. Under the Food Information Regulations 2014, anyone who serves food, including nurseries and childcare providers, must give information about allergenic ingredients to people who need to avoid them. Allergens cannot be removed by cooking, so knowing exactly what is in every meal and snack is part of keeping children safe. The lesson also links to the Department for Education’s nutrition guidance for early years providers.
What’s in the course
- Why healthy eating mattersWhat we need food for, how early habits last, and the effects of a poor diet on young children.
- The food groups and a balanced dietThe eatwell model, which foods should make up the biggest portions, and where protein, dairy and fats fit in.
- Portion sizesWhy children do not need adult-sized portions, and a simple rule for getting it right.
- Key principles for healthy mealsPlenty of fruit and vegetables, eating a rainbow and keeping meals as natural as possible.
- Role modelling and fussy eatersEating with children, getting them involved in preparing food, and the dos and don’ts that help picky eaters.
- Food allergens and the lawThe Food Information Regulations, the 14 allergens and where they hide in everyday foods.
- Assessment13 questions. Pass mark 80%. Resit as many times as you need.
What you’ll learn
- Why the bread, pasta, rice and potato group and the fruit and vegetable group should make up the biggest portions over the day
- The palm rule: no single food on a child’s plate should be bigger than the child’s own palm
- That children need a portion of protein, such as fish, meat, pulses, eggs or Quorn, at least twice a day and preferably three times
- Why young children need some fat for brain and nervous system development and to absorb vitamins
- Why at least five portions of fruit and vegetables a day, in as many colours as possible, is the aim
- How to help fussy eaters by involving them in preparing, cooking and presenting food, and why food should not be used as a reward
- The 14 allergens, including milk, egg, peanuts, nuts, sesame, gluten, soya and mustard, and the everyday foods they turn up in
- Your setting’s duty under the Food Information Regulations to give families accurate allergen information
Who this course is for
- Practitioners who serve snacks and meals and eat with children
- Nursery cooks and staff who plan or prepare menus
- Room leaders and managers who oversee mealtimes and allergy information
- New starters and apprentices who need a grounding in early years nutrition
How it works
- OnlineStudy on any device and pick up where you left off.
- Interactive moduleShort slides, videos and activities you work through at your own pace.
- 13-question assessmentPass mark 80%. Resit as many times as you need.
- CertificateIssued when you pass. NFAQ accredited.
Training your team
Mealtimes go better when every adult at the table follows the same approach, so this course works well taken by the whole team. Choose the number of learners at checkout, with group rates from 3 learners, or get it as part of the Training Portal for £5 per learner per month. It pairs well with Fussy Eating and Positive Mealtimes and Allergen Awareness (Level 2).
Frequently asked questions
Does the course cover food allergies?
Yes. It explains the Food Information Regulations, which apply to nurseries and childcare providers, and goes through each of the 14 allergens with examples of the foods they are found in. It also makes the point that allergens cannot be removed by cooking.
How big should a young child’s portion be?
The course uses a simple rule: keep each type of food on the plate no bigger than the child’s palm. Children do not need adult-sized portions, and even healthy food can be overeaten if portions are too large.
What does the course say about fussy eaters?
Get children involved in preparing, cooking and presenting food from the earliest age, and keep mealtimes relaxed and fun. Eat together, avoid using food as a reward, and let children see adults enjoying their vegetables. A food exposure tracker and a positive mealtimes poster are included in the lesson resources.
Will it help us plan our menus?
The course covers the principles behind a balanced menu, and the downloadable weekly menu planner helps you put them into practice, with an allergen cross-check column. The lesson also links to the government’s example menus for one to four year olds.
Do young children need fat in their diet?
Yes. The course explains that children need fat for brain and nervous system development, and that without fat the body cannot absorb some vitamins.
What happens if I don’t pass the assessment?
You can resit it as many times as you need until you pass. Your certificate is issued as soon as you reach the 80% pass mark.
