Make & Taste Toolkit (C), Health Improvement Team, Nutrition & Dietetic service, Stirling Community Hospital, Livilands Gate, Stirling, FK8 2AU tel 01786 434491 susankennedy2@nhs.net 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 susankennedy2@nhs.net

.

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 susankennedy2@nhs.net

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