Eating well checklist for glucose tolerance test Eating a healthy diet during pregnancy is important for you and your baby Follow us on Twitter @NHSaaa Find us on Facebook at www.facebook.com/nhsaaa Visit our website: www.nhsaaa.net All our publications are available in other formats This checklist provides further information to add to the healthy eating checklist you may have completed at the beginning of your pregnancy. You are having a glucose tolerance test because you are at risk of developing gestational diabetes (diabetes during pregnancy). Making a few small changes to your diet will help regulate your blood glucose levels and help you manage your weight, which will be beneficial for you and your baby. Even if your glucose tolerance test is normal, the following checklist will help you identify small changes to your current eating habits. 2 Diet at the moment Advice and suggestions 1. Your daily eating pattern: Please tick: In order for you to get all the • Breakfast, lunch, evening nutrients you require and to keep meal and supper. your blood glucose level stable, it is important that you eat regular • Skip a meal most days – meals. Try to get into a regular often breakfast. pattern of having a breakfast, lunch • Skip meals during the and evening meal; this will help day and eat at night. you avoid feeling hungry and over • Don’t have a set pattern, eating. mainly snack or eat when I feel hungry. 2. Do you eat rice, potatoes, Please tick: These foods will help control your pasta, bread or cereals: blood glucose levels. • At every meal? It is important to have a portion • At one meal every day? of these foods at each meal. Try to have higher fibre varieties such as • Try to keep them to a wholemeal / wholegrain breads minimum. and cereals. Try not to double up – for example, don’t have pasta and bread at the same meal. 3. At each meal do you: Please tick: Try not to have second portions. • Stop eating when full? Try filling up one half of your • Finish everything on plate with vegetables or salad, one your plate? quarter with starchy foods such as bread, rice, potatoes, or pasta and • Finish everything on the rest with low fat varieties of your plate and often protein such as meat, fish, chicken, have second helpings / lentils, or beans. finish leftovers? 3 Diet at the moment Advice and suggestions 4. How many portions of I eat Aim for no more than three fruit do you eat a day? portions of fruit a day. Although A portion is roughly what fruit tastes sweet it should not you can fit in the palm of affect your blood glucose, portions your hand or the following: provided you do not eat it in large quantities. It is best to eat only • A piece of fruit like an one portion at a time and limit apple, orange or banana. fruit juice to one portion a day. • Two small pieces of fruit Fruit is a good snack between like tangerines or plums. meals as it is high in fibre and can • A small glass of fresh help prevent constipation. fruit juice (150ml). • Three tablespoons of fruit salad/chopped fruit. 5. How many portions of I eat Aim to have at least three large vegetables do you eat in portions of vegetables a day. This a day? (Do not include will help to fill you up as well potatoes) as provide you with essential portions A portion is: vitamins, minerals and fibre. Fresh, frozen and tinned are all • Three tablespoons suitable too. of cooked or raw vegetables. • One cereal bowl of salad. • One bowl of vegetable soup. 6. Do you eat red meat, fish, Please tick: These foods provide protein for chicken, nuts, eggs or growth of your baby and are pulses? good sources of vitamins and • Every day. minerals. Try to include two small portions a day. Red meat and • Most days. pulses such as beans, lentils and • Once or twice a week. chickpeas are good sources of • Never / rarely. iron. 4 Diet at the moment Advice and suggestions 7. Do you eat cakes, sweets, Please tick: These foods are high in sugar chocolate or biscuits: and fat. If you eat a lot of these • Rarely or never? between meals they will cause a rise in your blood glucose. Try a • Once a day or less? small pancake, crumpet, cracker or • Two to three times a day oatcake instead. or more? 8. Do you mainly drink: Please tick: It is important to drink enough • Water, diet fizzy drinks fluid to avoid dehydration. Try or sugar-free diluting to drink six to eight glasses juices? of fluid a day, water, diet and sugar free drinks are the best • Fizzy and diluting sugary choice. Tea, coffee and some drinks? diet drinks contain caffeine; it is • Tea / coffee? recommended that you do not • Milk or fresh fruit juices? have more than 200mg of caffeine a day. Drinking too much milk or fruit juice can affect your blood glucose levels; a suitable serving would be 200ml of milk or 150ml of fresh fruit juice. Do not add sugar to drinks. 9. Do you eat take-away Please tick: The portion sizes of take-away food: food are often large, so try to • Once a week or less? share a meal. These foods can be high in sugar, fat and salt so you • Two to three times a should try and keep them for an week? occasional treat. • Every day? 5 Foods to try to avoid and their alternatives Try to avoid Alternative Sugar, glucose, sucrose, dextrose, Sugar-free drinks, artificial sweeteners all sweetened drinks, sweets and – for example Canderel, Sweetex, chocolates. Splenda. Sweet pastries, pies, crumbles, Fresh fruit or fruit tinned in natural cheesecakes, meringues, sponge juice, sugar free jellies or low calorie puddings, trifle, tinned fruits in syrup, and natural yoghurts. table jellies and standard yoghurts. Sugar coated breakfast cereals – Plain porridge, Branflakes, Shredded for example, Frosties, Sugar Puffs, wheat, Shreddies, plain Special K, Crunchy Nut Cornflakes. Oatbix or Weatabix. Sweet biscuits including chocolate or Plain biscuits – for example digestive, cream-filled, shortbread, cakes and tea biscuits, crackers, oatcakes, small buns. scones, pancakes or crumpets. Adapted with kind permission from NHS Lanarkshire 6 Your notes 7 All of our publications are available in different languages, larger print, braille (English only), audio tape or another format of your choice. Tha gach sgrìobhainn againn rim faotainn ann an diofar chànanan, clò nas motha, Braille (Beurla a-mhàin), teip claistinn no riochd eile a tha sibh airson a thaghadh. 0800 169 1441 Tell us what you think... If you would like to comment on any issues raised by this document, please complete this form and return it to: Communications Department, 28 Lister Street, University Hospital Crosshouse, Crosshouse KA2 0BB. You can also email us at: [email protected] or [email protected]. If you provide your contact details, we will acknowledge your comments and pass them to the appropriate departments for a response. Name ______________________________________________________ Address ______________________________________________________ ______________________________________________________ Comment ______________________________________________________ ______________________________________________________ ______________________________________________________ Last reviewed: January 2017 Leaflet reference: ND14-008-CC/PIL17-0230 .
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Homemade crumpets are a delicious treat, whether for a snack, dessert or as part of an indulgent brunch. Crumpet stack with berries Ingredients CRUMPETS - SERVES 6 TIPS & VARIATIONS: · Omit sugar and serve crumpets as a savoury snack or light meal. 500 ml (2 cups) cake flour · Serve with bacon and maple syrup or cooked chicken and 15 ml (1 tbsp) baking powder cottage cheese. 30 ml (2 tbsp) sugar · Add 125 g blueberries to the batter, fry as above and serve with 2 ml salt honey and nuts. · Buttermilk makes the crumpets light and fluffy, but it can be 2 eggs, beaten substituted with 400 ml milk. 500 ml (2 cups) buttermilk · Take care not to make the batter too runny, then it is difficult to fry. 60 ml (¼ cup) butter, melted · Add a pinch of cinnamon to the batter for a delicious flavour. oil for frying Method 1. Sieve flour and baking powder together in a large glass 4. Pour 30-50 ml batter per crumpet onto the base, bowl or AMC 24 cm Dome. Add the sugar and salt. Stir depending on the size of crumpets you want to serve. through and make a well in the flour mixture. Fry until bubbles start to form, then carefully turn over. Fry 2. Add eggs and buttermilk to the well and whisk the liquids until golden brown and cooked through – this will only take into the flour mixture until a smooth batter forms – don’t a few minutes. overmix. Pour melted butter over the batter and gently stir 5. Keep crumpets warm in the oven and continue to fry the in.
Voluntary Food and Drink Guidelines for Early Years Settings in England – a Practical Guide Eat Better, Start Better: Acknowledgements
Voluntary Food and Drink Guidelines for Early Years Settings in England – A Practical Guide Eat Better, Start Better: acknowledgements Acknowledgements The Children’s Food Trust would like to thank all • Julie Akerman, Childminder, Bristol those involved in the development of this practical • London Early Years Foundation (LEYF) guide, for volunteering their time and sharing their experience and expertise: • Marjon Willers, Whittingdon Health • 4 Children – Strategic Partnership • Marsha Mclarty, Childminder, Bristol • Acorn Grove Nursery, Manchester • National Childminding Association (NCMA) • Ashby Nursery, Clinic and Children’s Centre, • National Children’s Bureau Scunthorpe • National Day Nurseries Association (NDNA) • Ashton Vale Pre-school, Bristol • The Old School House Day Nursery, • Bristol University Day Nursery, Bristol Cambridgeshire • Busy Bees Nurseries • People 1st • The Children’s House, North East Lincolnshire • Pollyanna’s Nursery, York • Claire Knight, Childminder, Bristol • Pre-school Learning Alliance • Daycare Trust • Rebecca Spencer, NHS South East London • Department for Education • Sandra Cook and Siobhan Crate, Childminders, Retford • Department of Health • Sharon Taylor, Childminder, Bristol • Donna Caddick, Childminder, Bristol • Sheri Akambi, Childminder, Cambridgeshire • Early Education • Sofie Ball, NHS Redbridge • Early Years and Family Support, Blackpool Council • Staffordshire Public Health Team • Emma Cronly-Dillon, SEPT Community • Sue Smith, Childminder, Cambridgeshire Health Services, Bedfordshire • St Paul’s Nursery School and Children’s • The Fields Children’s Centre, Cambridge Centre, Bristol • Fiona Nave, Royal Borough of Kensington and Photos of children by Karla Gowlett, with thanks to Chelsea PCT Katharine Bruce Community Nursery, part of the London Early Years Foundation. Additional photos • Gerry O’Brien, Gloucestershire PCT of children with thanks to NCMA, NDNA and • Helen Crawley, Centre for Food Policy, Pre-school Learning Alliance.
February 2021 $5.00 SPECIAL EDITION PRINT COPY TheWee Voice Newsletter WHY PANCAKES ARE THE SECRET TO INNER PEACE If you’re stressed out, concentrating on something OurOur MissionMission small and simple can be a really “To follow Jesus by sharing God’s good way to focus your brain and find your happy place. unconditional love as Practice makes perfect and what the Spirit empowers us.” better thing to practice on than making pancakes. Even the most artistically challenged pancake tastes delicious, and a basic OurOur VisionVision recipe uses only a few readily We will follow Jesus... available ingredients, all mixed By being a local Christian church within the United together – as easy as 1, 2, 3! Church of Canada; a community anchor for spiritual Having confidence in the exploration and growth where life, worship, kitchen with basic ingredients can lead to all kinds of tasty knowledge, service and song all contribute to our creations that use up what’s in larger story. the fridge and help you forget By welcoming people of diverse faith, ethnicities, the frustrations of the day. Be ages and stages of life, physical and mental abilities, mindful and have a go at ‘dolloping’ out that calming economic situations, sexual orientation and gender circle of batter today. identities. If your family or room mates By caring for all members with compassion, empathy can never agree on what to cook and joy. then don’t worry, there’s a By acts of service we will reach out to engage and pancake combo for everyone. support our community, the country and the world.
BAKING, ACID and ALKALINE Successful baking is largely dependent upon leavening, which is the process of aeration of (adding gas to) dough or batter, to increase its volume and lighten its texture. When dough or batter is mixed, the starch in the flour combines with the liquid to form a foam matrix of protein strands that sets with holes in between, formed by gas bubbles, which expand when heated, causing the dough or batter to "rise". Dough is a paste made from flour (ground from grains, pulses, seeds or nuts), mixed with water (or other liquid, such as milk). Other ingredients (such as oil, butter, margarine, egg), seasoning and flavourings may be added as well as a leavening (or "raising") agent, if required. Batter is a liquid mixture made with the same ingredients as dough, but whisked or beaten together to introduce air bubbles (battre is French for beat). Batters can also be made by soaking whole grains, then grinding them wet. Batter can be cooked on its own as a pancake, or as a coating on another food (in which case, beer is sometimes added as a source of gas bubbles). Doughs and batters can be griddled, shallow or deep fried, steamed and boiled as well as baked. Batter cooked at an extremely high temperature can be leavened solely by the steam produced from the moisture in the mixture, which rises as the gas expands, holding it until the the batter is set (such as Yorkshire pudding or tempura). Cake mixtures have a lighter texture than dough, with a foam of air bubbles drawn in by beating with a whisk, such as formed with egg protein in a sponge cake mix, or by "creaming" when beating in sugar and butter.
Foods that contain phosphate (PO4) Below is a detailed list of foods that contain phosphate. Use this as a guide to help you stay within your allowance. Your Dietitian will explain its importance and how many serves from each group you need to meet your requirements. Some of these foods may be high in potassium and high in salt, and they should be eaten in the amounts recommended by your Dietitian. Your phosphate allowance is approximately 32 mmols per day.(1mmol = 31mg phosphate) Breads and Cereals Have at least 5 serves of breads and cereals per day. Choose lower phosphate options (1 point or less per serve). Bread Amount Phosphate points (mmol) Bread, wholemeal, flat- lebanese 80g (1 lebanese) 4 English Muffin, fruit 67g (1 muffin) 4 Crumpet, wholemeal (toasted) 50g (1 round) 3 English Muffin, white 67g (1 muffin) 3 Bread, Pumpernickel 47g (1 slice) 3 Bread, white, Lebanese 80g (1 lebanese) 3 Bread roll – wholemeal, mixed grain 1 medium roll 3 Bread, white, Pita 90g (2 pita/ pocket) 3 Bread, wholemeal, flat - Pita 45g (1 pita) 2 Chapati 1 chapati (35g) 2 Crumpet, white 47g (1 round) 2 Bread – wholemeal or multigrain 40g (1 slice) 2 Bread, Naan 46g (1 small slice) 2 Bread, dark rye 40g (1 slice) 2 Bread, white 40g (1 slice) 1 Bread, fruit loaf 40g (1 slice) 1 Breakfast cereals Amount Phosphate points (mmol) All bran with fruit and nuts 1 cup 28 All Bran 1 cup 15 Muesli, toasted 1 cup 10 Oat bran with fruit 1 cup 10 Oats (raw) ½ cup 6 Just Right 1 cup 6 Muesli, untoasted 1 cup 6 Sultana bran 1 cup 4 Wheat bran flakes 1 cup 4 Guardian with psyllium 1 cup 3 Weet-bix, Vita-brits 2 biscuits 3 Oat flakes 1 cup 2 Special K 1 cup 2 Porridge (cooked) ½ cup 2 Coco Pops 1 cup 2 This is a consensus document from Queensland Health Dietitian/ Nutritionists.
Eating Well: Snacks for 1-4 Year Olds Eating Well: Snacks for 1-4 Year Olds Eating Well: Snacks for 1-4 Year Olds by Dr Helen Crawley
Eating well: snacks for 1-4 year olds Eating well: snacks for 1-4 year olds Eating well: Snacks for 1-4 year olds By Dr Helen Crawley ISBN e-book 978-1-908924-52-0 ISBN printed copy 978-1-908924-51-3 Published by First Steps Nutrition Trust, 2018 A PDF of this resource is available on the First Steps Nutrition Trust website www.firststepsnutrition.org The text of this resource, and the photos, can be reproduced in other materials provided that the materials promote public health and make no profit, and an acknowledgement is made to First Steps Nutrition Trust. This resource is provided for information only and individual advice on diet and health should always be sought from appropriate health professionals. First Steps Nutrition Trust 66 Hammersmith Road London W14 8UD www.firststepsnutrition.org E: [email protected] Registered charity number: 1146408 First Steps Nutrition Trust is a charity which provides clear, evidence-based and independent information and support for good nutrition from pre-conception to five years of age. For more information, see our website www.firststepsnutrition.org Acknowledgements The resource was written by Dr Helen Crawley. Thanks to Diana Hawdon, Sarah Weston, Andrea Eaves and Rosa Sparks for additional help preparing the resource. Photographs by Helena Little at BraveDesign. Edited by Wordworks. Design by Sally Geeve. Contents About this guide 4 Why do we need ideas for snacks? 5 Key principles of eating well for 1-4 year olds 6 Key eating well tips 7 Drinks for 1-4 year olds 8 Looking after
Mary Anne Boermans Sophie Coe Prize entry 2017 Life of Pikelet Food excites passion. It isn't limited to those that make food part of their professional lives, but almost everyone will, at times, have a passionate argument, or at the very least a heated discussion, about some aspect of food preference. Does the milk go in the cup before the tea or after? Loose-leaf or teabag? Pyramid teabag, circular or square? To hard-boil eggs, do you start them in hot water or cold? Is 'scone' pronounced 'skon' or 'scohne'? In a cream tea, which goes on the skon/scohne first, the jam or the cream? Equally divisive, although less publicly debated, is the crumpet/pikelet question. Arguments can range from the alleged existence of a north/south divide and/or either one or the other being a regional delicacy, to details relating to their shape, size and the thickness. This element of uncertainty, the lack of clear-cut division over precisely what is being disputed, is probably the reason the discussion is more low-key than those mentioned above. Nevertheless, it is an intriguing one, brought home to me recently in a conversation about crumpets and pikelets with my own family. My understanding of crumpets is that they are circular, 2-3cm thick, their surface covered with holes, pale and soft, and require toasting before being buttered and eaten. Pikelets are similar in appearance in that they too are covered in holes and require the same preparation, but are thinner, with a less defined shape, more oval and free-form than crumpets.