Startling menu review prompts MindChamps to initiate nutritional literacy program

Recent research conducted by early childhood education and care (ECEC) provider MindChamps Australia has found that the average early learning setting is feeding children up to 8.55kg of added sugar per year, prompting the provider to develop a nutritional literacy program with the support of its Chief Nutritional Officer, Pediatric Nutritionist and bestselling author, Mandy Sacher.

 

“Nutritional programs like this should set the standard for the sector,” she said. 

 

“Often nutrition is seen as an optional extra – a nice-to-have addition to an early learning setting. However, at MindChamps we see it as a mandatory part of a child’s wellbeing and development and should be part of the core programme at any early learning centre. Meal plans should be developed and overseen by dieticians or qualified nutritionists who understand the requirements of early childhood nutrition. It should not be left up to any individuals without nutritional training.”

 

To reach their findings, MindChamps Australia researchers audited menus from large and small services across the country. 

 

Each menu was analysed using food analysis software and compared to the current Australian Dietary Guidelines and guidelines for long day care services. Key findings from the research include: 

 

• Children in early learning settings are being fed up to 45g of added sugar a day, the equivalent of more than one 375mL can of Coca-Cola (9.95 tsps) per day, more than 75g of Cadbury Dairy Milk Chocolate, or 2.3 Magnum Classic ice creams
• Many services are giving children only one serve of vegetables per day 
• The average preschooler is consuming 1,508mg of sodium per day in early education; this is more than three times the recommended dietary intake (RDI).

 

“In the centre menus we analysed, we saw (added sugar) being included in a variety of different products including breakfast cereals, spreads including jam and honey, bread options like raisin toast and vanilla yoghurt. Other culprits of added sugars include sauces (pasta sauces) and marinades (honey and ginger sauces), baked goods (fruit loaves, lamingtons, cookies, muffins, cake) and in crackers and canned fruit,” Ms Sacher explained. 

 

Common sources of sodium in the early learning settings analysed included cheese, bread, crackers, breakfast cereals, vegemite, processed cold meats, store bought dips, sauces such as soy marinades, packaged pasta sauces, sausages and meat pies. 

 

Nutrition literacy program

 

To support parents and educators engaged with MindChamps Australia, Ms Sacher is offering a nutrition literacy program, exclusive to the provider, which offers online and face to face options designed to empower participants and give them tools to understand early childhood nutrition, read labels and ensure the home can be the centre to lifelong habits and attitudes towards food. 

 

The uptake thus far, she said, “has already been exceptional.”

 

“Our insights have shown that children are enjoying their meals and cooks are feeling more empowered and are now well versed in the importance of the nutritional components of the MindChamps menu plans. Educators are also feeling more confident to manage fussy eating behaviours, and in feeding babies.”

 

“Any family enrolling with a MindChamps centre that has a child with dietary issues (medical or otherwise) receives a one-on-one session with the team to provide a customised plan that meets their specific needs. The team also provides support and training to the centre teams to ensure they are able to support these individualised programs on a daily basis with knowledge on the nutritional requirements,” she continued.

 

“Nutritional literacy should be a priority”

 

The MindChamps Champion Gold Standard Nutrition Program includes webinars, workshops, education on menu plans and basic nutrition literacy skills – from reading labels to understanding the importance of consuming the optimal daily intake of nutrients 

 

“Training cooks to be nutritionally literate should be a necessity and a priority in the sector,” Ms Sacher said. 

 

“How can parents entrust the health and well-being of their children to cooks and chefs who have no nutritional training or understanding of the required nutrients for children under five years of age?” 

 

“Safety issues such as food preparation for children with allergies, the exclusion of additives that are not safe for children, such as nitrates, nitrites, MSG and high sodium levels need to be highlighted and included in training modules before cooks can start ordering ingredients and preparing menus for young children. This is how we ensure that the early learning sector becomes a nutritionally literate sector and provides a nutritionally safe and optimised start for young children.”

 

As a result of working with Ms Sacher and her program, MindChamps Australia has moved to employing suitably qualified chefs with formal qualifications, and providing a full induction program for all new chefs provided by the MindChamps nutrition team that covers nutritional literacy and program benchmarks. 

“After many years spent working in the early childhood sector, I am very proud of the MindChamps commitment to nutrition,” said MindChamps Australia General Manager Rebecca Watson.

 

“We have invested significant time and resources into this program, and based on its current performance, I truly believe it is the best childcare nutrition offering in the country.”

 

Learn more about MindChamps Australia here.