make & taste - nhs forth valley · make & taste for tiny tums toolkit key notes for running...
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Make & Taste Toolkit (C), Health Improvement Team, Nutrition & Dietetic service, Stirling Community Hospital, Livilands Gate, Stirling, FK8 2AU tel 01786 434491 [email protected] July 2014 Please obtain permission from address above if replicating any of these materials other than photocopying or printing in current format
Make & Taste for Tiny Tums
Toolkit contains
Mini session plans Parent evaluation Risk assessment checklist Healthy start briefing sheet Key nutrition messages for Maternal and infant nutrition up to 4 years Healthy start leaflets Make and Taste for Tiny Tums booklets for parents
Vitamin D message Poster & postcards Ten Tantalising Tastes (to use with groups of children)
for hard copies of resources or for more information contact [email protected]
.
Evaluation It is important to have a baseline measure, then evaluate at the end of session or sessions.
single session evaluation – will
measure the impact of the session eg enjoyment
multiple session - use pre and
post evaluation, have parents made at home, increased how
often they prepare food with child at home, has made a change at home, in their
child’s nutrition
Make & Taste has been developed for parents to use at home with their
child, encouraging parent and child to see food as a fun activity that they can do together, learn and experiment with food and promotes healthy food choices.
Staff working with parents can use this toolkit to have M & T sessions with parents as standalone activities or can be
integrated into parenting/play@home programmes, health days, parent evening, building relationships with parents either 1 – 1 or in small groups. M & T sessions are a useful tool;
to engage (get to know) with parents
as an opportunity to allow parents to interact with their child through food
to create discussion about children's nutrition including Healthy Start
scheme and vitamin D, (see information in pack)
to identify parents who would benefit from further cooking skills.
M & T resource booklet is most effective given to
parents after they have attended a M & T session.
Make & Taste for Tiny Tums
Toolkit
Key notes for running a
M &T session about 4—6 parents with their children.
Refer to Make & Taste booklet
Decide what you are making
Complete a risk assessment
Collect utensils and ingredients
Set up your area, follow food
hygiene procedures, lay out equipment for each parent and child.
Have parents do a pre evaluation
baseline.
Run the activity
Complete evaluations and record
feedback from parents
.
Really
confident
Do you think your child enjoyed the sessions?
Currently how often do you help your child make their own snack?
Name ………………………………....date..................................
Yes No
How much did you enjoy the sessions?
1 2 3 4 5 6 7 8 9 10
1 2 3 4 5 6 7 8 9 10
1 2 3 4 5 6 7 8 9 10 Not
often Often
How often do you help your child make their own snack?
1 2 3 4 5 6 7 8 9 10 Not
often Often
Make &Taste pre and post evaluation
After 2 or more Make & Taste sessions date........................
After Make & Taste sessions
Before a Make & Taste session
any other comments
Will you continue to use the recipes with your child(ren)?
.
Hygiene
Anti bac spray
Washing up liquid
Jiffy cloths
Paper towels
Liquid hand soap
Blue plasters
Other equipment
Peelers
Sharp knife
Large bowls 2-3
Chopping
boards
Cutlery
Paper plates
Napkins
Equipment for each parent and child
Chopping board or
plate
Small bowls
Dinner knife
Spoon
Teaspoons
Sandwich bags
Mini rolling pin
Paper cases
Make Preparations Activi ty for parent & child
Cheese and Salsa Crunch 10 mins Tortilla chips Cranberry or apricot
wenslydale or cheddar Mild salsa (ready made)
Put tortilla chips into a large bowl Cut cheese into chunks for each
parent and child Put tortilla chips into a large bow l Cut cheese into chunks for each parent and child
Parent help child to break the tortilla chips
Child to arrange on plate Child crumble cheese, either use Fingers or chop with a knife Top w ith the salsa
Crunchy fruit rocks 10 mins 2-3 types of fruit eg
Banana
Melon
Kiw i
Tinned peaches/pears
Digestive type biscuits
cut fruit into chunks* put in bowl softer fruit like banana/tinned
peaches then the parent can help child to cut into pieces For each 1 or 2 digestive biscuits and a Sandw ich bag
lay out cake cases 2 to 4 for each parent and child.
*Parent can help child to cut fruit into chunks
Put biscuit in bag Use a wooden spoon or child size rolling pin to bash a digestive biscuit .
add 4 pieces of fruit to bag and child to shake the bag tip contents into cake cases
Fruity Pizza 15 mins Pancakes Raspberries/strawberries
(fresh, tinned, or frozen) Banana Pineapple or Satsuma Grapes
Desiccated coconut
Otherw ise :
Put raspberries/strawberries
into a bow l
Slice the banana
Cut pineapple
peel Satsuma or
Cut grapes in half
Put coconut into a bowl
Depending on time most of the preparation can be done by parent
& child, if so give each a piece of fruit to cut. Give each parent and child 1 –2 spoonfuls of raspberries/
strawberries on a f lat plate and mash w ith fork spread mashed fruit onto pancake allow child to top with other pieces
of fruit child can sprinkle coconut on top using a spoon
crumbling
topping
crunchy
cutting
bashing
shaking
mashing
spreading
sprinkling
.
Make Preparations Activi ty for parent & child
Caterpillar one, two three 15 mins Cucumber Tomato (small)
Soft cheese Raisins Lettuce leaves
cucumber into chunks Soft cheese (open tub)
For younger children you can have cucumber and tomato ready sliced for each
3 slices of cucumber
3 slices of tomato
3 raisins
parent can help child to slice cucumber
child can spread one slice of cucumber with soft cheese, use the raisins to make a face, arrange on plate start with
slice of tomato, a small dob of soft cheese, a slice of cucumber not quite on top of each other, repeat until the last slice or
cucumber with face on top. Use a 3 lettuce leaves to look like the caterpillar is eating
them.
Fruit crunchies 10 mins Dried fruits eg raisins, cranberries
Low sugar cereal eg cornflakes, krispies Natural Greek style yogurt or fromage frais
Put 1 -2 spoons of cereal into small bow ls for each child
Put dried fruit into a bowl Open yoghurt Paper cases or small tubs for each child
Put 1 -2 spoons of cereal into small bow ls for each child Put dried fruit into a bowl
Child to use hands to crush cereal into smaller pieces
Add about 1 spoon of dried fruit Add about 2 spoonfuls of yoghurt Child can mix together and place mixture in paper cases
Salad tortilla wraps 15 -20 mins Mixed salad leaves Mild tomato salsa
Cucumber Houmous (replace this w ith Cheese spread or cream cheese)
Preparation Wash all vegetables
Slice the cucumber Cut w raps in half
Child can tear the lettuce into small pieces
Parent to help child spread wrap w ith houmous Then spread or spoon with salsa Lay on cucumber slices and
lettuce Help child to fold or roll into a wee parcel
Stuffed Pitta pockets 15 -30 mins Pitta pockets Carrots
cheddar cheese Apple
Have ready : grated carrot grated apple
grated cheese Pitta pockets halved, (you may need to heat in a toaster or microwave to create the
pocket opening
Each parent and child can put a dessert spoon of apple, cheese
and carrot into a small bow l. The child should be given a spoon to mix together Parent can support child to stuff
mixture into pitta pockets
Fruity Crumble Tumbles Fruit tinned in natural juice e.g pears, peaches, pineapples Greek style natural yoghurt
Cereals e.g. Krispies
Open tinned fruit drain and put in a bow l
Open yoghurt Put cereal in bow l Clear plastic tumblers
Parent to help child to cut fruit into small pieces
Then help child to make layers of fruit, yoghurt and cereal
crushing
mixing
tearing
spreading
making
folding
rolling
grating
mixing
spooning
filling
chopping
layering
.
Make Preparations Activi ty for parent & child
Roly Poly Pieces
15 minutes Thin sliced bread (1for
each child) Fillings; tuna & mayonnaise Cheese spread & salsa
Mashed banana Houmous
Cut crusts from bread Choose a f illing and have it ready
ie mash the bananas, mix the tuna with mayo Cut crusts from bread
Parent to help child to f latten the bread using a rolling pin
Child to spread f illing onto bread Parent to help child roll the bread Parent can slice the roll into 4 pieces
Fruit pancake Kebab
15 minutes 2 or 3 different fruits eg Strawberries, melon,
grapes, pineapple Natural yoghurt or fromage frais Pancakes
Wash and peel fruit where required Chop larger fruit into chunks, put
into a bow l 1 –2 pancake for each parent and child 2 cocktail sticks or 1 skewer for
each parent and child Open yoghurt
Parent to support child to cut pancake into 4—6 pieces
Child can choose the fruit Parent help child to thread pieces of pancake and fruit alternate until cocktail stick or skewer is full
The yoghurt can be drizzled over the top by child or a blob on the plate or in a wee tub to dip.
Apple scones
45 mins See M & T book for
amounts for each child
Either lay ingredients out on table and parent can help child to
measure out. or measure out the ingredients and put on a plate for each parent and child. Chop or grate the apple
Put on oven at gas mark 6 or 200°C - follow the steps in Make & Taste to make scones Put the scones into oven to bake
Until golden brown (10—15mins)
Parent to help child put the ingredients in the right order
Rubbing in sunflower spread and f lour Stir in sugar and apple Add milk , let the child use their
hands to form a dough Child can make into scone shapes use cutters or roll into w ee balls and f latten and place on tray
Salmon boats 20 mins Small tin salmon Mayonnaise
Carrot Fresh herbs (chives and/or dill) Baby gem lettuce
Cut the end of the lettuce Wash and peel carrot
Grate the carrot (if time permits or slightly older children let them grate the carrot with help) Open the salmon drain and put into
a bow l (remove the back bone) (the salmon bones are edible) Open the mayo (if anyone has an egg allergy replace with cream
cheese) Wash the herbs*
Parent and child to w ash lettuce leaves (use a colander and dry
with paper towel) Parent help child to cut the herbs with scissors
*Parent and child to take 2 spoons of salmon and 1 of mayo and mix till smooth
Lay 2 or 3 lettuce leaves on plate Spoon salmon mixture on to lettuce Decorate with grated carrot and
herbs
Cutting
Spooning
Filling
Rolling
Filling
Spreading
Threading
Drizzling
Rubbing
Squidging
Measuring
Shaping
.
Name of Venue:…………………………………………………… Organisation:……………………………………………… Date:……………..
Environment Yes No N/A Comments Notes
1. Is the area visibly clean and suitable for food preparation
ake sure there are no physical
hazards? e.g. chairs, electrical
cords.
Are there any maintenance
problems that need to be
reported?
Have you checked windows are
closed to prevent flying insects
from entering?
2. Has the room been set up appropriately for the needs of the group to keep hazards to a minimum?
3. Is there enough work space for parents and child to work safely?
4. Are all utensils and equipment clean and usable?
5. Have you cleaned and sanitized the food preparation area with anti-bacterial spray/wipes?
6. Do you have a well stocked first aid box available/including blue plaster if possible?
Food Yes No N/A Comments Notes
7. When transporting ingredients, have you kept them in a cool box where required?
It is not appropriate to bring food
from home
When possible always buy food
on the day of cooking.
Keep a copy of receipts for your
own records and as a trace if
required for food safety.
Staff /trainer should have the
necessary skills to use all cooking
equipment
Staff should understand personal
hygiene level requirements
Cooking session facilitator should
have current REHIS Elementary
Food Hygiene Certificate as a
minimum.
8. Have you checked all products being used are within the ‘use by date’?
9. Have you checked that all packaging or wrapping is intact?
10. Has all food requiring refrigeration, been done as soon possible or kept in suitable cool box
11. Have you stored (raw, soil grown vegetables separate from washed/ready to eat fruit and vegetables?
CHECKLIST FOR Make & Taste sessions
.
Keeping participants safe Yes No N/A Comments Notes
12. Have you explained to parents and children the safety procedures for the use of kitchen (food preparation area) equipment and knives
NHS Forth Valley Kitchen Safety
Guidelines are on
www.nhsforthvalley.com/healthpr
omotion click on nutrition
Or Food Standards Agency will
have guidance. 13. Have all participants
washed their hands with anti-bacterial hand wash?
14. Is everyone wearing protective aprons?
After Session Yes No N/A Comments Notes
If participants taking food
home, has it been bagged
and labelled.
Always give parents
appropriate storage
information and to consume
within 24 hours.
Has all leftover food been
disposed of appropriately
Check if you have food waste
bins.
Cleaning Yes No N/A Comments Notes
Utensils/crockery Remove any food debris
Wash with hot water using
bactericidal detergent (Rinse with
clean, hot water)
Use paper towel/disposable
drying cloth or ideally air dry
Or use dishwasher
Wipe all areas with antibacterial
spray
NB: Wash chopping boards
between uses. Particularly after
raw meat or dirty or soil grown
vegetables.
Chopping boards
Tables
Equipment
Empty Bins (if required by venue)
Sweep and Mop Floor
(if required by venue)
Signed
Job title
DATE
N.B. This checklist is for use within a Make & Taste session to replicate home cooking methods.
.
Healthy Start vitamins can be
purchased at most pharmacies
for those who are not eligible
for free Healthy Start vouchers.
Healthy Start in Forth Valley Briefing Sheet
for Communities
What is Healthy Start?
Healthy Start is a UK wide government scheme which aims to improve the health of low-
income pregnant women and families with young children on benefits and tax credits.
Healthy Start provides qualifying pregnant women and families with Healthy Start
vouchers to buy fresh or frozen plain fruit and vegetables, powdered infant formula
(suitable from birth) or plain cow’s milk.
Healthy Start also provides coupons that can be
exchanged for free vitamins at the reception desk from
all NHS Forth Valley Health Centre premises,
pharmacies and some Health Visitors can also exchange
the vitamin coupons.
How can communities support the scheme?
The Healthy Start scheme provides an opportunity to offer encouragement and
information on important issues such as eating well as a family, weaning and where
appropriate safe formula feeding.
Communities can play a key role in sign posting the availability of the free Healthy Start
vouchers and vitamins coupons to those eligible. Communities can link food activities
where appropriate to Healthy Start, for example, promoting fruit and vegetable through
snacks or fruit barras.
Who qualifies for Healthy Start vouchers?
Women who are at least 10 weeks pregnant and families with children under 4 if they are
receiving any of the following:
Income support, income-based Jobseeker’s Allowance,
Income –related Employment and Support Allowance
Child tax Credit has an annual income of £16,190 or less
Or
Pregnant women who are under 18 when they apply, even if they don’t get any of the
above benefits or tax credits. However to continue to get the scheme for their babies
they must meet the same qualifying criteria as other Healthy Start families. These
young mothers may need encouragement to apply for Child Tax Credits otherwise the
Healthy Start vouchers will stop.
.
Application process – applications can be downloaded from www.healthystart.nhs.uk
however still require to be printed and signed by applicant
and health professional
Form
completed,
signed and
dated by
applicant –
applicant to
take to health
professional
to sign.
Note- some
applicants
may require
support to
apply.
Health professional
(Midwife or Health
Visitor) should sign
and date.
Health professional
should either post
application using
the freepost
envelope attached
to application or
return to applicant
to post.
Vouchers take 2 -
3 weeks to arrive.
Vouchers cannot
be backdated, if
longer than this
applicant should
check with Healthy
Start to make sure
application has
been received.
Vouchers are
issued every 4
weeks to be
exchanged for
milk, fruit and
vegetables
And every 8
weeks for Healthy
Start vitamins.
If a healthy balanced diet is eaten by the mother and the baby is feeding well do
they need to take the Healthy Start vitamins?
YES, because there is not enough Vitamin D in the food we eat. Pregnant women, babies
and children under 5 are more at risk from not getting enough Vitamin D. The Healthy
Start Vitamins tablets for women and drops for babies contain the correct amount of
Vitamin D needed for good bone health. The Healthy Start website contains
information about when and how to take the Healthy Start vitamins.
Check with the Health visiting team for additional information if required.
Where can I find out information about the Healthy Start scheme?
The Healthy Start website contains lots of information and the address is
www.healthystart.nhs.uk
Local point of contact for support: Nutrition and Dietetic Service
www.nhsforthvalley.com/healthpromotion click on ‘Nutrition’
.
Babies up to six months
• Breast milkMum should have vit D
supplements
• Formula fed
Safe Formula preparation
– Whey based ‘suitable from birth’
milks
Key Nutritional Messages
Pregnancy • Balanced diet
• Iron
• Vit D supplements
• Calcium
• Folate (folic acid)
• Food poisoning (e.g. salmonella listeria
in soft cheese and unwashed
vegetables )
• Avoid Vitamin A containing foods, e.g.
liver.
• Less caffeine drinks
• Avoid alcohol
.
Babies from 6months to 1 year.
Breast or formula milk
• should be babies main drink until they are one year old
• Formula fed babies may also require cooled boiled water
when thirsty
• Breast fed babies need vit D drops from 6months old
Weaning
• Milk alone can provide all the nourishment babies need
until they are around 6 months old
• Full fat cows milk can be used after 6 months as part of
a meal for example, milk on cereal, custard.
• Babies do not need added salt or sugar
(they are sweet enough)
Tweenies 1 - 4
• Move towards a balanced diet– Low salt
– Low sugar, avoid sugary drinks and snacks
– Important to develop variety of tastes and social
experiences
– Be flexible in portion sizes
– Not too high in fibre, but having up to 5 child size
portions of fruit and vegetables
– Iron
– Calcium
– Vit D supplements (eg Healthy Start)
.
Name
Organisation
Before intervention Date
Currently how often do you have a food preparation/cooking session with parents and their children together? please circle Often (daily, weekly, fortnightly, monthly)
Occasionally (less than once a month)
Never
Comments
After intervention Date
Did you/organisation use Make & Taste session to; engage with /get to know/ build relationships with parents
create opportunities to allow parents to interact with their child through food
to identify parents who would benefit from further cooking skills
To initiate discussion about children’s nutrition including Healthy Start scheme and vitamin D
Any other reason-
How many times did you deliver a M & T session or sessions
standalone Sessions over a period of time with the same participants
How many parents and children have completed Make & taste session/s with you/organisation?
Now how often do/will you have a food preparation/cooking session with parents and their children? please circle
Often (daily, weekly, fortnightly, monthly)
Occasionally (less than once a month)
Never
other comments
Make & Taste staff evaluation
.
Please return to; Susan Kennedy, Health Improvement Specialist, Nutrition & Dietetic service, Stirling
Community Hospital, Livilands Gate, Stirling, FK8 2AU tel 01786 434491 [email protected]
Please display or ask parents to comment on changes/improvements below. Have parents said to you that there has been a change or improvement in: No of parents beside each
Willingness for their child to try a new food
Increase in eating fruit and/or veg
Increase in variety of foods eaten
Increase in parent and child spending time preparing food together
Other comments from parents