Continuing professional development:: Get ready for culinary adventures in the nursery

Why do we choose what we eat and drink, and how do our preferences influence the way we educate children about food? These kinds of questions are at the heart of a course being rolled out by the London Early Years Foundation (LEYF), which it hopes will appeal to practitioners both inside and outside its organisation.

While LEYF has already run courses around healthy eating, 'Nutrition in the Early Years: Getting the Balance Right' is more finely honed than its predecessors and is closely influenced by guidelines from the Caroline Walker Trust and the School Food Trust.

Mine Conkbayir, senior programme manager, apprentices, says the course is designed to challenge participants about their food pre-conceptions and arm them with new knowledge.

'We ask questions, such as whether they like certain brands of confectionery, and then outline exactly what they contain and see what the reaction is,' she says.

'There is an assumption that it is easy to understand what is good and bad, but you can never know too much. On the course, we examine in detail what the labels on food packaging say, and explain exactly what the contents are.'

Areas covered include: the importance of nutrition in the early years; understanding what constitutes a balanced diet and which nutrients are important for the under-fives; knowledge and skills required for menu planning; and getting portion sizes right.

Ms Conkbayir says, 'Portion size is something that isn't always given enough attention. Having a thorough understanding of nutritional values, and the dietary requirements of children according to their age is essential when it comes to getting this right. We are also debunking myths, such as the idea that too many vegetables can be bad for children.'

It is hoped that 'Nutrition in the early years' will be the springboard for all sorts of culinary adventures in the nursery, as staff cascade their knowledge to others and create a healthy eating ethos.

'Staff can provide an environment where parents will want to get involved with food and menus, and suggest new things,' adds Ms Conkbayir. 'These days, it is so easy for children to get locked into negative eating patterns. Early-years settings have an important role to play in encouraging a love of nutritious food.'

• The first course date is 2 September, in London. www.leyf.org.uk