Miss Julie Macklin
Liverpool Nursery Nutrition Programme
Enabling sustained behaviour changes on physical activity and/or nutrition amongst children, families or in the workplace.
Aim
The importance of good quality nutrition and the role the childcare setting plays in the provision of healthy food in a child’s early years can’t be overstated. Yet, research shows that nurseries may not be getting it quite right.
Worryingly, a 2009 survey of Liverpool children in their first year at school showed that 11.3 percent were overweight, 12 percent were obese and 2.2 percent were underweight, and that many children were not getting enough iron, zinc, and vitamins A and D. Of even more concern was that the menus in most nurseries did not meet the national nutrition standards.
This project aimed to nutritionally evaluate the existing practices, knowledge of nutrition and food provision in nurseries in Liverpool, support and educate nursery staff in nutrition, and improve the standard of food given to children in childcare.
The research
The Liverpool Nursery Nutrition Programme was carried out in two phases. The first phase entailed a review of the existing practice, staff knowledge and food provision in Liverpool Nurseries. The second phase built on the findings of the review and offered a training and support programme in early nutrition to nursery staff.
In phase one, a questionnaire was disseminated to all 130 nurseries in Liverpool requesting information on nutrition provision, practices and policies, and staff knowledge and attitudes to nutrition. They were also asked to submit their menu plans for nutritional analysis. There was a 38 percent response rate for the questionnaire and a 26 percent response rate of the menu plan.
Almost a quarter of nurseries had no food policy in place. Most (57 percent) nurseries did not regularly assess the nutritional quality of their menus and most (61 percent) caterers had received little advice on healthy eating. Only a fifth (21 percent) had adequate knowledge of early nutrition. All menus were deficient in energy, iron, zinc and carbohydrates.
The review showed that all nurseries needed nutritional support, training and guidance.
In phase two, an accredited educational nutrition programme was developed and all nurseries were invited to attend. The impact of the programme was evaluated. The nurseries were also provided with a number of resources including a nutritionally compliant three week menu plan, a food and healthy eating policy, recipes and photographs.
Fifty-seven nurseries took part in the programme, which resulted in 40 percent of nurseries making changes to their food policies within one month of attending the accredited course and 61 percent were referring to the resources.
Overall there was an improvement in the reduction of salt, sugary drinks and dried fruit, and an increase in the provision of oily fish, pulses and fruit juice served with meals to increase iron consumption.
Public benefit
The review, training, support and evaluation elements of the Liverpool Nursery Nutrition Programme are widely transferable to other areas across the UK. Importantly, the changes were embraced by nursery staff who seek to provide the best nutrition for the children in their care and, subsequently, the best possible start to life.
