Recommendations for preparing meals suitable for children

• Meals suitable for children are prepared in a way that will ensure they chew properly.

• Meals suitable for children do not encourage a preference for sweet or salty tastes.

• Sugary desserts should be offered no more than once or twice a week.

• Home-made sugary desserts should have as little sugar as possible.

• Only a small amount of salt should be added to dishes (and if so, iodized salt).

• Bacon and other cured meats should only be used sparingly.

• Bitter or sour flavours should only be used sparingly in meals suitable for children.

• Meals suitable for children should be prepared without flavour enhancers, in particular glutamate flavouring. Instant soups and sauces with added glutamate flavouring should only be used very rarely.

• Sauces, in particular vinaigrette, should be provided separately.

Recommendations for healthy and balanced diet in the education and care services

• Meals should be well-balanced and varied.

• The choice of food and dishes should vary from day to day.

• Fresh fruit and/or vegetables should be offered with each meal (breakfast, snack and lunch).

• At least two types of vegetables should be offered at lunch per day.

• A form of carbohydrate should be offered at each meal (breakfast, snack and lunch).

• Lunch should include a source of protein in the form of fish, meat, eggs or a vegetarian alternative.

• Milk, yoghurt or cheese can be offered at breakfast, for a snack or at lunch.

• Mass-produced fruit yoghurt containing between 2 and 4 teaspoons of sugar should only be served occasionally.

• Cakes, cupcakes, muffins, pastries, milk puddings or ice cream desserts should be offered a maximum of twice a week. They are not suitable light meals!

• In principle, no food is banned within the service. Even foods and drinks high in sugar, salt and fats are "allowed", but should only be offered very occasionally.

• In all cases, home-made options should take preference over mass-produced products. However, these "extras" are foods and drinks high in sugar, salt and fats, whether they are mass-produced or home-made!

Recommendations for organising the setting for meals appropriate for children

• The atmosphere should be relaxed and stress-free.

• A relaxed atmosphere is conducive to pleasure and joy at the table.

• Aesthetics are important in terms of organisation and space at the table.

• Table rules should be established jointly.

• A series of rituals establish structure and security.

• Children should be involved in laying the table and, as far as possible, in preparing the meals.

• Children can choose where they sit.

• Staff encourage discussions at the table.

• Children's needs in terms of feeling hungry or full, the speed at which they eat and their eating habits should be respected. They should be given space to be independent and make their own decisions.

• For information on the four-week menu pattern and lunchtime portion sizes, see the guide " Healthy Eating in the Early Childhood Education and Care Service " (Alimentation saine dans les services d’éducation et d’accueil pour enfants).