Caring for Children – Birth to 5 Years (Food, Nutrition and Learning Experiences)
This resource provides practical information for cooks, directors and educators to meet the food and nutrition needs of children aged from birth to five years, whilst in care.
In this revision, Caring for Infants and Caring for Children have been combined into one resource covering 0-5 years.
For ease of download and printing we have provided the resource in a number of options, click on the relevant link below.
- Nutrition Checklist for Menu Planning: Colour (PDF 254KB)
- Nutrition Checklist for Menu Planning: Black and white (PDF 247KB)
- Two Week Menu Cycle Planning Tool: Colour (PDF 82KB)
- Two Week Menu Cycle Planning Tool: Black and white (PDF 81KB)
- Nutrition Checklist for Planning Sandwich Menus: Colour (PDF 190KB)
- Nutrition Checklist for Planning Sandwich Menus: Black and white (PDF 202KB)
- Lunchbox Checklist for Food Brought from Home for 2 to 5 year olds: Colour (PDF 173KB)
- Lunchbox Checklist for Food Brought from Home for 2 to 5 year olds: Black and white (PDF 176KB)
- Lunchbox Checklist for Food Brought from Home for Preschool (services open for less than 8 hours a day): Colour (PDF 323KB)
- Lunchbox Checklist for Food Brought from Home for Preschool (services open for less than 8 hours a day): Black and white (PDF 324KB)
- Ingredient Quantity Guide for NSW Early Childhood Education and Care Services: Colour (PDF 521KB)
- Ingredient Quantity Guide for NSW Early Childhood Education and Care Services: Black and white (PDF 522KB)
- Transitioning Textures for Infants – birth to 1 year: Colour (PDF 191KB)
- Transitioning Textures for Infants – birth to 1 year: Black and white (PDF 197KB)
- Breakfast – Give children the right start to their day: Colour (PDF 92KB)
- Breakfast – Give children the right start to their day: Black and white (PDF 104KB)
- Fruit: Colour (PDF 105KB)
- Fruit: Black and white (PDF 87KB)
- Vegetables: Colour (PDF 120KB)
- Vegetables: Black and white (PDF 94KB)
- How to Include Iron Containing Foods on the Menu: Colour (PDF 123KB)
- How to Include Iron Containing Foods on the Menu: Black and white (PDF 124KB)
- Tips for Including Red Meat on the Menu: Colour (PDF 89KB)
- Tips for Including Red Meat on the Menu: Black and white (PDF 90KB)
- Creating a Healthy Non-Meat (vegetarian) Meal for Early Childhood Services: Colour (PDF 150KB)
- Creating a Healthy Non-Meat (vegetarian) Meal for Early Childhood Services: Black and white (PDF 151KB)
- Snack Ideas for Morning and Afternoon Tea: Colour (PDF 161KB)
- Snack Ideas for Morning and Afternoon Tea: Black and white (PDF 172KB)
- Drinks – Serve water and plain milk: Colour (PDF 87KB)
- Drinks – Serve water and plain milk: Black and white (PDF 87KB)
- Lunchbox Food Ideas for Food Brought from Home for 2 to 5 year olds: Colour (PDF 512KB)
- Lunchbox Food Ideas for Food Brought from Home for 2 to 5 year olds: Black and white (PDF 233KB)
All centre-based early childhood education and care services participating in the Munch & Move program will receive a copy of Caring for Children, please contact your local Support Officer.
Healthy Menu Planning Online
The Munch & Move program offers free professional development on healthy menu planning to services cooks working in NSW early childhood education and care (ECEC) services. The training is also suitable for service leaders involved in menu planning.
Healthy Menu Planning (HMP) Online is a two-part live webinar series based on the NSW Health Caring for Children: Birth to 5 years (Food, Nutrition and Learning Experiences) resource. Various topics will be covered including healthy eating and serve sizes for children, planning menus using the Nutrition Checklist for Menu Planning, modifying recipes to make their healthier, reading food labels and much more!
Starting Family Foods - Introducing Your Baby to Solid Foods Brochure
Revised Edition
This brochure is designed for parents of 0 -12 month old babies and provides information on the new Infant Feeding Guidelines including breastfeeding and when and how to start solid foods, safe food handling and hygiene, commercial foods, unsuitable foods, food allergies and more.
