A: Offering children two courses at mealtimes allows multiple opportunities for them to gain good nutrition. Under 5s only have small tummies so giving them two small portions of different foods, rather than one larger portion of the main course allows us to increase the range of nutrients, textures and tastes that they are experiencing.
It also helps to prevent a hierarchy of food likes and dislikes by putting all food on a level playing field whether it is savoury or sweet. Food should never be used as a treat or a punishment, and the same applies to pudding. Offering pudding whether a child has eaten their main course or not, without any fuss, tells the child that there is nothing ‘special’ about pudding, and that it’s just another course that they can enjoy whatever happens with the main meal.
All Fennies menus are accredited with the EYNP and we follow strict criteria to ensure that all the food we serve fits within the guidelines. Puddings are varied, and more often than not, are based on fresh fruit. Where homemade puddings such as cakes and biscuits are offered, these all contain fruit or vegetables for example chocolate and beetroot cake or fruity raisin cookies and are usually served with a dairy side such as yogurt or crème Fraiche. Added sugar is kept to a minimum.