Tops Day Nurseries have launched their new sugar-free menus across their nurseries – including on the Isle of Wight – in support of the national campaign to promote healthy living amongst children.
The new menus have been designed to ensure the children have a fully balanced diet throughout the day, and importantly have reduced the sugar intake with the meals and desserts provided. The new menu will include a variety of original meals such as mixed bean and root vegetable stew served with apricot and herb couscous, or potato and lentil cakes served with vegetable sticks. There will also be one fully vegetarian day per week as suggested by the national food trust.
Research shows that healthy eating habits in the years before school are crucial for children for their growth, development and academic achievements in later life. Obesity, type II diabetes, poor dental health, rickets and iron deficiencies are all side effects of poor health currently being seen in children in England, with an inadequate diet and lack of exercise being the culprits.
Diane Wycherley, Senior Area Manager and creator of the new menus, commented:
“Encouraging children to eat a wide variety of foods and develop good dietary habits to take with them into later childhood and beyond is a core part of their understanding of healthy living. Planning meals and snacks each day to include a variety of food and drinks from the four main food groups will provide children with the right combination of nutrients they need to grow and develop.”
“We understand a healthy, balanced diet and regular physical activity are essential for children’s health and well-being. At Tops Day Nurseries we have designed a balanced menu to support growth and development using the Children’s Food Trust recommendations. The key thing to remember is that overall, eating healthily is all about balance. Indulgent foods, such as those high in fat and/or sugar, can be enjoyed and savoured, but only occasionally, not every day. The majority of our diet should be made up of balanced, nutritious everyday foods and this is the foundation of our new menus.”
