Verbally pressuring the child to eat a specific type of product, specific amount of product, or to eat within a specific time. |
Specification of portions size and forcing the child to eat a specific portion Encouraging to eat “one more mouthful” Playing games leading to unconscious eating Offering reward in the form of attractive (liked) food for eating unattractive (not liked) food, e.g. dessert for eating vegetables Offering non-food reward for eating unattractive (not liked) food, e.g. watching a cartoon for eating vegetables Overriding self-feeding attempts in favour of feeding the child |
The child is taught to eat for external reasons. The food intake is regulated by external and not internal factors (hunger, satiety). Increased risk of eating disorders. |
Decisive and rigorous restriction of access to unhealthy foods. |
Offering dessert only after the child eats the rest of the meal Strict prohibition of eating highly processed foods even though they are overtly available in the household Strict differentiation between “healthy” and “un- healthy” foods |
Increased desirability of restricted food in the child. Increased risk of eating disorders. |
Eating as means to regulate emotions. |
Offering favourite goods, e.g. sweets, in return for good behaviour Offering food to calm the child, keep it quiet Praising the child for desired eating behaviour, e.g. eating the entire portion |
Increased risk of emotional eating and other eating disorders in future. |
Lack of clear rules on where and when the child eats. Lack of specific rules on the quality of consumed foods. |
Variable and inconsistent meal frequency and location Young child is not included in family meals Child eats different food to the rest of the family No limits on range of foods from which the child can choose No structured eating conditions – eating when wandering around, e.g. during play, watching cartoons Distractions when eating, e.g., watching TV, access to toys |
Reducing eating competences of the child. Restricting autonomous dietary choices of the child. |
Feeding the child only with the foods and meals accepted and liked by the child. |
Offering new food only once and not reoffering it, if the child does not like it Disguising new products and meals, manipulating the composition of meals Insisting/pressure on the child to eat foods that the child does not like Replacing products that are not liked with accepted ones Reward for eating not accepted food (instead of tasting) Force feeding |
Reduced chance for forming appropriate eating habits in terms of proper balancing of meals. |
- | - | - | Wholegrain products 2.5 ounces | 70 | ||||
Refined grain products 2.5 ounces | 70 | |||||||
Bread – wheat, rye, mixed | g/day | 170 | 150 | |||||
Flour, pasta | g/day | 50 | 30 | |||||
Groats, rice, breakfast cereal | g/day | 30 | 35 | |||||
g/day | 200 | 200 | ||||||
g/day | - | 650 | ||||||
Vegetables | g/day | 400 | 400 | 1.5 cup | 112 | |||
Fruits | g/day | 250 | 250 | 1.5 cup | 225 | |||
g/day | 10 (pulses/nuts) | - | Nuts/seeds/soybean products 0.5 ounce | 14 | ||||
- | - | Milk and dairy products 2.5 cups | 625 | |||||
Milk/fermented milk beverages | g/day | 550 | 550 | |||||
Fresh/cottage cheeses | g/day | 60 | 45 | |||||
Rennet cheeses | g/day | 10 | 5 | |||||
- | - | Meat, poultry, eggs 2.7 ounces | 76 | |||||
Meat |
g/day | Meat/poultry |
Meat/poultry |
|||||
Fish |
g/day | 20 | 5 | 0.9 ounce | 25 | |||
Eggs | pcs/day | ¾ | ¾ | |||||
g/day | - | 38 | ||||||
Animal fats: butter and cream | g/day | 25 | 25 | |||||
Vegetables fats: oils | g/day | Oils/margarines 12 Mixed fats 2 | 13 | Vegetable oils 17 g | 17 | |||
g/day | 35 | 30 | ||||||
- | 90 kcal/day |
Age [years] | Body weight [kg] | Energy [MJ/day] | Energy [kcal/day] | ||||
---|---|---|---|---|---|---|---|
Physical activity [PAL] | Physical activity [PAL] | ||||||
Low | Moderate | High | Low | Moderate | High | ||
4–6 | 19 | - | - | - | - | ||
7–9 | 27 |
- | - | - | Wholegrain products 3 ounces | 85 | ||||
Refined grain products 3 ounces | 85 | |||||||
Bread – wheat, rye, mixed | g/day | 210 | 200 | |||||
Flour, pasta | g/day | 60 | 40 | |||||
Groats, rice, breakfast cereal | g/day | 35 | 35 | |||||
g/day | 250 | 250 | ||||||
g/day | - | - | 730 | |||||
Vegetables | g/day | 430 | 430 | 2.5 cups | 190 | |||
Fruits | g/day | 300 | 300 | 1.5 cup | 225 | |||
g/day | 12 (pulses/nuts) | - | Nuts/seeds/soybean products 0.6 ounce | 17 | ||||
- | - | - | Milk and dairy products 2.5 cups | 625 | ||||
Milk/fermented milk beverages | g/day | 550 | 500 | |||||
Fresh/cottage cheeses | g/day | 65 | 50 | |||||
Rennet cheeses | g/day | 12 | 10 | |||||
- | - | - | Meat, poultry, eggs 3.3 ounces | 90 | ||||
Meat |
g/day | Meat/poultry |
Meat/poultry |
|||||
Fish |
g/day | 20 | 10 | 1.1 ounce | 30 | |||
Eggs | pcs/day | ½ | ½ | |||||
g/day | - | - | 50 | |||||
Animal fats: butter and cream | g/day | 27 | 33 | |||||
Vegetable fats: oils | g/day | Oils/margarines 21 Mixed fats 2 | 17 | Vegetable oils 22 g | 22 | |||
g/day | 45 | 40 | ||||||
- | - | - | 190 kcal/day |
• grain products |
2–3 slices of wheat-rye bread (3 x 35 g) 1–2 wholemeal bread rolls 1 wholegrain bread roll (50 g) ½-¾ glass of cooked pasta ½ glass of cooked groats, e.g. buckwheat groats, barley groats, rice, cereal |
||
• potatoes | • 1 large or 2 small potatoes | ||
yellow vegetables, e.g. ½ glass of French beans or corn orange vegetables, e.g. ½ glass of grated carrot white vegetables, e.g. ½ glass of cut cabbage, 5 white asparagus, 5–6 cauliflower florets red vegetables, e.g. 1 tomato, ½ red pepper green vegetables, e.g. a handful of rocket, spinach, 2–3 iceberg lettuce leaves, fresh or pickled cucumber |
|||
1 medium apple 1 medium banana 1 pear 5-6 plums 7-8 strawberries 1 mandarin orange ½ glass of raspberries, currants or blueberries |
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1 teaspoon of lentil paste 1 teaspoon of sunflower seeds 2 walnuts without shell 4 almonds |
|||
• milk and dairy products | 2 | 2 |
1 glass of milk ½-1 cup of yoghurt/kefir/buttermilk 2–3 tablespoons of cottage cheese a slice of rennet cheese |
• meat, cold meats, poultry, fish, eggs | 2 | 2–3 |
a slice of baked pork loin, tenderloin ½ slice of lean ham 1 small poultry meatball 1 tablespoon of goulash, e.g. of veal 1 fish fillet (e.g. cod, salmon, blue grenadier) 1 egg |
1 teaspoon of butter 1 teaspoon of cream 1 teaspoon of olive oil 1 teaspoon rapeseed oil |