nutrients: functions, sources & requirements
TRANSCRIPT
For Healthcare Professional use
Toddler Factsheet 1.1i
NUTRIENTS: FUNCTIONS, SOURCES & REQUIREMENTS
www.infantandtoddlerforum.org
l This Factsheet is about the nutrients in food. Eating a healthy balanced diet, including all of the food groups, as outlined in Factsheets 1.1 and 1.2, will provide all the nutrients and energy toddlers need (apart from vitamin D – see Factsheet 1.1).
l Most toddlers have body stores of all these nutrients and poor eating for a day or two will not deplete them of any. Over a week or so toddlers’ nutritional intakes will usually average out and cover their full needs.
l This Factsheet is not a guide to what toddlers should eat – that is covered in Factsheets 1.1 and 1.2 – but summarises in what foods nutrients can be found, what they do, how much of them is needed and the signs of nutrient deficiencies or excess. The nutrient requirements of toddlers are expressed as a reference nutrient intake (RNI), a term that is explained on page 2.
02
DIETARY REFERENCE VALUES FOR NUTRIENTS
The terms below appear on the labels on foods and drinks, and on vitamin and mineral supplements. They are also used by public health bodies, government and other agencies, to define nutritional requirements. Collectively they are called ‘dietary reference values’ (DRV).
RNI ‘Reference Nutrient Intake’ is the amount recommended per day for any age group to make sure they all get enough.
EAR ‘Estimated Average Requirement’ is the average needed for a defined age group.
LRNI ‘Lower Reference Nutrient Intake’ is the amount below which most people in a defined age group will be deficient.
SI ‘Safe Intake’ A recommended amount per day where there is not enough evidence to define an RNI
RDA ‘Recommended Daily Amount’ is used for the whole population but should not be used for toddlers and young children as it applies to adults.
The relationship between these terms is shown in the bell-shaped curve below, which describes the normal range of nutrient requirements of a population of a defined age group. DRVs vary according to the age of people and sometimes to their body weights. In toddlers estimates of some RNIs are based on limited data. DRVs change over the years and should be regarded as best estimates at the time that they were set. They are often reviewed in the light of new information.
RNIs have been set ‘high’ on the curve in order to ensure that they supply the needs of the vast majority. With the exception of energy (excess energy intake leads to obesity) consumption of a nutrient above its RNI is not harmful, unless in great excess.
Lower referencenutrient intake
(LRNI)
Estimated averagerequirement
(EAR)
Nutrient requirements
Referencenutrient intake
(RNI)
03
Nu
trie
nt
Fun
ctio
n in
the
bo
dy1
Foo
d s
ou
rces
wh
ich
to
dd
lers
en
joy1
Dai
ly r
equ
irem
ent (
RN
I) fo
r 1-
3 ye
ar o
lds2
Sig
ns
of d
efici
ency
o
r ex
cess
in to
dd
lers
3
Pro
tein
M
ade
up o
f, an
d is
a so
urce
of,
pe
ptid
es a
nd a
min
o-ac
ids.
Prov
ides
str
uctu
re fo
r all
cells
in
the
bod
y, e
nzym
es a
nd c
arrie
r m
olec
ules
.
Gro
wth
incr
ease
s re
quire
men
t as
extr
a p
rote
in is
nee
ded
for n
ew
mus
cles
and
oth
er c
ells
.
Rich
est s
ourc
es a
re m
ilk, y
ogur
t, ch
eese
, mea
t, fis
h, e
ggs,
gro
und
and
crus
hed
nuts
and
nut
but
ters
–
Goo
d so
urce
s ar
e p
ulse
s su
ch a
s dh
al, l
entil
s, b
aked
bea
ns, h
umm
us
and
othe
r sta
rchy
bea
ns: c
hick
pea
s,
but
ter b
eans
and
red
kidn
ey b
eans
.
Cer
eals
and
food
s co
ntai
ning
flou
r su
ch a
s b
read
, cha
pat
ti an
d p
asta
al
so p
rovi
de s
ome
pro
tein
.
14.5
g/da
y.D
efici
ency
of p
rote
in a
lone
is ra
rely
se
en in
the
UK.
Poo
r gro
wth
and
de
velo
pm
ent w
ould
resu
lt.
Mus
cle
was
ting
is a
sig
n of
sev
ere
pro
tein
defi
cien
cy a
ltho
ugh
it ca
n ha
ve o
ther
cau
ses.
Car
bo
hyd
rate
M
ay b
e ‘s
imp
le’ s
ugar
s, s
uch
as
sucr
ose
and
gluc
ose,
or ‘
com
ple
x’
such
as
star
ches
and
dig
estib
le
fibre
.
Fruc
tose
is th
e su
gar i
n fr
uit a
nd
hone
y.
Lact
ose
is th
e su
gar i
n m
ilk.
Prov
ides
ene
rgy
(cal
orie
s).
Pota
toes
, yam
, bre
akfa
st c
erea
ls,
cous
cous
, ric
e an
d an
y fo
ods
co
ntai
ning
flou
r suc
h as
bre
ad,
chap
atti,
pas
ta, p
astr
y, b
iscu
its
and
cake
.
Frui
t, ho
ney
and
milk
.
Milk
pud
ding
s su
ch a
s sa
go, a
nd
tap
ioca
as
wel
l as
rice.
Food
s co
ntai
ning
refin
ed s
ugar
su
ch a
s sw
eet d
rinks
and
food
s
e.g.
pud
ding
s an
d sw
eets
.
No
RNI.
Ab
out 5
0% o
f ene
rgy
shou
ld b
e ta
ken
as a
car
boh
ydra
te’ s
houl
d b
e on
a s
epar
ate
line
like
this
:
Requ
irem
ents
dep
end
on a
ctiv
ity
and
how
muc
h fa
t is
eate
n.
Ab
out 5
0% o
f ene
rgy
shou
ld b
e ta
ken
as c
arb
ohyd
rate
.
5% o
r les
s of
ene
rgy
shou
ld c
ome
from
free
sug
ars
whi
ch e
xclu
des
lact
ose
and
the
fruc
tose
in w
hole
fr
uit.4
Insu
ffici
ent e
nerg
y (c
alor
ies)
from
ca
rboh
ydra
te (a
nd fa
t) c
ause
s p
oor
grow
th a
nd d
evel
opm
ent.
Falte
ring
grow
th d
ue to
low
cal
orie
inta
ke is
no
t unc
omm
on in
the
UK.
Exce
ss c
arb
ohyd
rate
inta
ke c
an
caus
e ob
esit
y.
Exce
ss a
nd fr
eque
nt in
take
of s
imp
le
suga
rs c
an c
ause
den
tal c
arie
s. In
En
glan
d 25
% o
f 5 y
ear o
ld c
hild
ren
alre
ady
have
som
e de
ntal
dec
ay.5
Fat
Som
etim
es c
alle
d ‘li
pid
’, and
is
mad
e up
of –
1. F
atty
aci
ds w
hich
may
be
shor
t, m
ediu
m o
r lon
g ch
ains
of:
•
satu
rate
d
• m
ono
unsa
tura
ted
•
pol
yuns
atur
ated
incl
udin
g om
ega
3 &
om
ega
6.
2. C
omp
lex
fats
e.g
. cho
lest
erol
an
d p
hosp
holip
ids.
Prov
ides
ene
rgy.
The
mem
bra
nes
of a
ll ce
lls a
re m
ade
of li
pid
s, in
clud
ing
thos
e of
the
nerv
ous
syst
em.
The
omeg
a 3
and
6 fa
ts a
re e
ssen
tial
for b
rain
and
ner
ve fu
nctio
n an
d he
alth
y sk
in.
Tran
spor
t of f
at s
olub
le v
itam
ins.
Oils
and
fats
use
d to
fry
food
s.
Butt
er, m
arga
rine
and
othe
r sp
read
s fo
r bre
ad.
Cre
am a
nd c
hees
e.
Cak
es, b
iscu
its a
nd c
risp
s.
Smal
l am
ount
s in
who
le m
ilk a
nd
yogu
rt, e
gg y
olks
and
lean
mea
t.
Ther
e ar
e us
ually
ple
nty
of o
meg
a 6
fats
in th
e di
et.
Oily
fish
in fi
sh p
ie o
r fish
cak
es a
re
good
sou
rces
of o
meg
a 3
long
cha
in
fats
, DH
A (d
ocos
ahex
aeno
ic a
cid)
an
d EP
A (e
icos
apen
taen
oic
acid
).
No
RNI.
Ab
out 3
5% o
f ene
rgy
shou
ld b
e ta
ken
as fa
t.
Om
ega
3 an
d om
ega
6 fa
ts a
re
esse
ntia
l - th
e b
ody
cann
ot m
ake
them
, and
they
mus
t be
par
t of t
he
diet
.
0.2%
or m
ore
of to
tal e
nerg
y sh
ould
co
me
from
om
ega
3 fa
ts.
1% o
r mor
e of
tota
l die
tary
ene
rgy
shou
ld c
ome
from
om
ega
6 fa
ts.
Insu
ffici
ent e
nerg
y (c
alor
ies)
from
fa
t (an
d ca
rboh
ydra
te) c
ause
s p
oor
grow
th a
nd d
evel
opm
ent.
Exce
ss fa
t int
ake
can
caus
e ob
esit
y.
04
Nu
trie
nt
Fun
ctio
n in
the
bo
dy1
Foo
d s
ou
rces
wh
ich
to
dd
lers
en
joy1
Dai
ly r
equ
irem
ent (
RN
I) fo
r 1-
3 ye
ar o
lds2
Sig
ns
of d
efici
ency
o
r ex
cess
in to
dd
lers
3
Fat
(co
nti
nu
ed)
Rap
esee
d oi
l and
wal
nut o
il ar
e go
od s
ourc
es o
f om
ega
3 A
LA
(alp
ha- l
inol
enic
aci
d).
Oliv
e an
d so
ya o
ils h
ave
a go
od
bal
ance
of o
meg
a 3
and
omeg
a 6.
Fib
re
Als
o ca
lled
‘car
boh
ydra
tes
that
are
ne
ither
dig
este
d no
r ab
osor
bed
in
the
smal
l int
estin
e’.
Fib
re in
clud
es:
• no
n-di
gest
ible
car
boh
ydra
tes,
m
ostl
y de
rived
from
pla
nt
mat
eria
l, th
at a
re fe
rmen
ted
in
the
colo
n •
pre
bio
tics.
Regu
lar f
unct
ioni
ng o
f int
estin
es
and
bow
el.
Feed
s th
e b
acte
ria in
the
colo
n an
d m
aint
ains
col
onic
hea
lth.
Frui
ts a
nd v
eget
able
s, c
erea
ls a
nd
food
s m
ade
from
flou
rs.
Who
legr
ain
cere
als
such
as
p
orrid
ge, R
eady
Bre
k an
d
Wee
tab
ix c
onta
in m
ore
fibre
than
m
ost p
roce
ssed
cer
eals
.
Who
legr
ain
flour
s an
d b
read
s w
ill
cont
ain
mor
e fib
re th
an w
hite
flou
r an
d b
read
s.
15g/
day
for 2
– 5
yea
rs4
No
defin
ed re
com
men
datio
n fo
r th
ose
unde
r 24
mon
ths
of a
ge.
Con
stip
atio
n an
d di
sord
ered
bow
el
hab
it m
ay b
e ex
acer
bat
ed w
ith to
o lit
tle
fibre
inta
ke.
Flu
idFo
r mai
ntai
ning
nor
mal
hyd
ratio
n,
blo
od p
ress
ure
and
fluid
bal
ance
.
Todd
lers
’ bod
ies
are
abou
t 70%
w
ater
.
Wat
er.
Milk
, fru
it ju
ices
and
dilu
ted
sq
uash
es a
re a
ll ab
out 9
0% w
ater
.
Soup
s, s
auce
s, fr
uit a
nd v
eget
able
s ha
ve h
igh
wat
er c
onte
nts.
Six
to e
ight
drin
ks p
er d
ay in
ad
ditio
n to
flui
d in
som
e fo
ods.
Ab
out 1
20m
ls (4
oz) i
s an
ave
rage
dr
ink
for o
ne to
thre
e ye
ar o
lds.
Mor
e m
ay b
e ne
eded
on
a ve
ry
hot d
ay a
nd a
fter
a lo
t of p
hysi
cal
activ
ity.
Con
stip
atio
n m
ay b
e ex
acer
bat
ed
by, o
r can
be
a re
sult
of,
too
littl
e flu
id in
take
.
Deh
ydra
tion
caus
ed b
y no
t eno
ugh
fluid
, can
cau
se le
thar
gy.
Vit
amin
s
Vit
amin
A(R
etin
ol a
nd
ß-C
aro
ten
e)En
sure
s no
rmal
gro
wth
and
de-
velo
pm
ent,
stre
ngth
ens
imm
une
syst
em, h
ealt
hy s
kin
and
good
nig
ht
visi
on.
Who
le c
ows’
milk
.
Ora
nge,
red
and
dark
gre
en fr
uit
and
vege
tab
les
such
as
carr
ots,
red
pep
per
s, to
mat
oes,
sw
eet p
otat
o,
pum
pki
n, a
pric
ots,
man
goes
, ca
ntal
oup
e m
elon
s, b
rocc
oli.
Fish
pie
or fi
sh c
akes
usi
ng o
ily fi
sh.
Live
r pât
é.
400u
g/da
y.D
efici
ency
cau
ses
nigh
t blin
dnes
s,
skin
pro
ble
ms,
and
incr
ease
d
infe
ctio
ns, p
artic
ular
ly o
f the
re
spira
tory
and
gas
troi
ntes
tinal
tr
acts
.
15%
of t
oddl
ers
in th
e U
K ha
ve
inta
kes
bel
ow th
e LR
NI6 .
05
Nu
trie
nt
Fun
ctio
n in
the
bo
dy1
Foo
d s
ou
rces
wh
ich
to
dd
lers
en
joy1
Dai
ly r
equ
irem
ent (
RN
I) fo
r 1-
3 ye
ar o
lds2
Sig
ns
of d
efici
ency
o
r ex
cess
in to
dd
lers
3
Vit
amin
s (c
on
tin
ued
)
B v
itam
ins
Incl
ude
thia
min
, fol
ic a
cid,
nia
cin
(nic
otin
amid
e), r
ibofl
avin
, py
ridox
ine,
bio
tin, p
anto
then
ic
acid
and
cya
noco
bal
amin
.
Gro
wth
and
dev
elop
men
t of h
ealt
hy
nerv
ous
syst
em, s
kin
and
muc
ous
mem
bra
nes
in th
e lu
ng a
nd
gast
roin
test
inal
trac
t.
Invo
lved
in c
onve
rtin
g fo
od in
to
ener
gy a
nd p
rote
in m
etab
olis
m.
Vita
min
s B6
and
B12
are
als
o
invo
lved
in th
e fo
rmat
in o
f red
b
lood
cel
ls
Live
r pât
é an
d ye
ast e
xtra
cts
such
as
Mar
mite
are
the
only
food
s th
at
cont
ain
all t
he B
vita
min
s.
Mos
t bre
akfa
st c
erea
ls a
re fo
rtifi
ed
with
ext
ra B
vita
min
s.
Mea
t, fis
h, e
ggs,
nut
s p
ulse
s, fl
our
and
cere
als
0.5m
g/da
y vi
tam
in B
1 (thi
amin
).
0.6m
g/da
y vi
tam
in B
2 (rib
oflav
in).
8mg/
day
vita
min
B3 (n
iaci
n).
0.7m
g/da
y vi
tam
in B
6 (pyr
idox
ine)
.
0.5u
g/da
y vi
tam
in B
12
(cya
noco
bal
amin
).
70ug
/day
fola
te.
Pant
othe
nic
acid
–
no re
com
men
datio
n.
Biot
in –
no
reco
mm
enda
tion.
Defi
cien
cy c
ause
s cr
acke
d an
d so
re
skin
in s
ome
case
s, a
nd a
naem
ia
and
hear
t fai
lure
.
Dam
age
to n
erve
s m
ay re
sult
from
an
aem
ia d
ue to
insu
ffici
ent v
itam
in
B 12 or
fola
te.
Spin
a b
ifida
can
be
caus
ed b
y
insu
ffici
ent f
olat
e in
ear
ly m
onth
s
of p
regn
ancy
.
B vi
tam
in d
efici
enci
es a
re ra
rely
se
en in
todd
lers
in th
e U
K.
Vit
amin
C (a
sco
rbic
aci
d)
Hel
ps
abso
rptio
n of
iron
from
no
n- m
eat s
ourc
es.
Ant
ioxi
dant
that
pro
tect
s ce
lls fr
om
dam
age.
Mai
ntai
ns b
lood
ves
sels
, car
tilag
e,
mus
cle
and
bon
e.
Stre
ngth
ens
imm
une
func
tion
and
aids
wou
nd h
ealin
g.
Mos
t fru
it an
d ve
geta
ble
s
cont
ain
som
e.
The
riche
st s
ourc
es a
re
bla
ckcu
rran
ts, k
iwi f
ruit,
citr
us fr
uits
, to
mat
oes,
pep
per
s an
d st
raw
ber
ries.
Pota
to, s
wee
t pot
atoe
s an
d
man
goes
are
als
o go
od s
ourc
es.
30m
g/da
y.D
efici
ency
cau
ses
slow
wou
nd
heal
ing,
recu
rren
t inf
ectio
ns a
nd
ble
edin
g gu
ms.
In e
xtre
mel
y ra
re c
ases
vita
min
C
defic
ienc
y ca
n ca
use
scur
vy.
Vit
amin
DN
eede
d to
ab
sorb
cal
cium
into
the
bod
y, a
nd to
regu
late
its
mov
emen
t in
and
out
of t
he s
kele
ton
ensu
ring
stro
ng b
ones
.
Part
of t
he im
mun
e sy
stem
Mos
t vita
min
D is
mad
e in
the
skin
w
hen
todd
lers
are
out
side
dur
ing
the
sum
mer
mon
ths
i.e. A
pril
–
Sep
tem
ber
in th
e U
K. It
is th
e ul
trav
iole
t sun
light
whi
ch a
cts
on
exp
osed
ski
n to
mak
e vi
tam
in D
.
Fish
cak
es o
r pie
mad
e w
ith o
ily fi
sh,
mar
garin
e an
d w
hole
milk
.
Som
e b
reak
fast
cer
eals
, bre
ad a
nd
yogu
rts
have
vita
min
D a
dded
.
Form
ula
milk
s ar
e en
riche
d w
ith it
.
Safe
Inta
ke is
10u
g/d
ay.7
Defi
cien
cy c
an c
ause
wea
knes
s of
th
e m
uscl
es a
nd tw
itchi
ng (t
etan
y),
ricke
ts a
nd b
one
defo
rmiti
es.
This
is n
ot u
nusu
al in
the
UK
es
pec
ially
todd
lers
of A
sian
, Afr
ican
an
d m
iddl
e-ea
ster
n et
hnic
orig
ins
who
do
not t
ake
the
reco
mm
ende
d su
pp
lem
ent.
06
Nu
trie
nt
Fun
ctio
n in
the
bo
dy1
Foo
d s
ou
rces
wh
ich
to
dd
lers
en
joy1
Dai
ly r
equ
irem
ent (
RN
I) fo
r 1-
3 ye
ar o
lds2
Sig
ns
of d
efici
ency
o
r ex
cess
in to
dd
lers
3
Vit
amin
s (c
on
tin
ued
)
Vit
amin
EA
ntio
xida
nt th
at p
rote
cts
cell
st
ruct
ures
.In
a w
ide
varie
ty o
f foo
ds.
Rich
sou
rces
are
veg
etab
le o
ils a
nd
mar
garin
e, a
voca
dos,
alm
onds
, m
eat,
fish,
egg
s.
No
RNI.
Defi
cien
cy v
ery
rare
ly s
een
in
todd
lers
.
Vit
amin
KBl
ood
clot
ting
and
bon
e he
alth
.
Synt
hesi
s of
som
e p
rote
ins
Mai
nly
pro
duce
d by
bac
teria
in th
e la
rge
bow
el.
Rich
food
sou
rces
are
gre
en le
afy
vege
tab
les
and
bro
ccol
i.
No
reco
mm
enda
tion.
Tend
ency
to b
leed
can
som
etim
es
be
due
to d
efici
ency
.
Min
eral
s
Cal
ciu
mBo
ne s
tren
gth
and
teet
h.
Cel
l str
uctu
re a
nd fu
nctio
n.
Rich
est s
ourc
es a
re m
ilk, c
hees
e,
yogu
rt a
nd fo
rtifi
ed s
oya
milk
.
Whi
te b
read
is fo
rtifi
ed w
ith
calc
ium
.
Bisc
uits
or c
akes
with
gro
und
alm
onds
.
Can
ned
fish
with
bon
es s
uch
as
sard
ines
.
350m
g/da
y.D
efici
ency
can
cau
se fi
ts o
r bon
e de
form
ity
due
to ri
cket
s.
Co
pp
erEn
ergy
and
pro
tein
pro
duct
ion.
In s
mal
l am
ount
s in
mos
t foo
ds.
0.4m
g/da
y.D
efici
ency
is v
ery
rare
in th
e U
K.
Frag
ile b
ones
and
incr
ease
d
infe
ctio
ns c
an b
e eff
ects
of d
efi-
cien
cy.
Flu
ori
de
Stre
ngth
ens
toot
h en
amel
and
he
lps
to p
reve
nt to
oth
deca
y.Pe
a si
zed
amou
nt o
f fluo
ride
to
othp
aste
on
toot
hbru
sh w
hen
clea
ning
teet
h tw
ice
a da
y p
rovi
des
enou
gh.
Sup
plie
d by
drin
king
wat
er in
are
as
whe
re ta
p w
ater
is fl
uorid
ated
or t
he
wat
er n
atur
ally
con
tain
s ad
equa
te
leve
ls.
Wat
er is
not
fluo
ridat
ed in
Sco
tlan
d,
Nor
ther
n Ir
elan
d an
d so
me
area
s of
En
glan
d.
Safe
inta
ke is
0.1
2mg/
Kg b
ody
wei
ght/
day.
Den
tal c
arie
s ar
e m
ore
com
mon
w
ith fl
uorid
e de
ficie
ncy.
In E
ngla
nd 2
5% o
f 5 y
ear o
ld
child
ren
alre
ady
have
som
e de
ntal
de
cay.
5
Den
tal fl
uoro
sis
or b
row
n sp
ots
on
teet
h is
cau
sed
by e
xces
s in
take
of
fluor
ide.
Thi
s is
usu
ally
due
to g
ivin
g to
o m
uch
of a
fluo
ride
sup
ple
men
t.
07
Nu
trie
nt
Fun
ctio
n in
the
bo
dy1
Foo
d s
ou
rces
wh
ich
to
dd
lers
en
joy1
Dai
ly r
equ
irem
ent (
RN
I) fo
r 1-
3 ye
ar o
lds2
Sig
ns
of d
efici
ency
o
r ex
cess
in to
dd
lers
3
Min
eral
s (c
on
tin
ued
)
Iod
ine
Part
of t
he h
orm
one
thyr
oxin
e,
whi
ch h
elp
s co
nver
t foo
d in
to
ener
gy a
nd a
ssis
ts g
ener
al m
enta
l an
d p
hysi
cal d
evel
opm
ent.
Fish
, milk
and
milk
pro
duct
s, e
ggs.
70ug
/day
.D
efici
ency
cau
ses
imp
aire
d b
rain
de
velo
pm
ent a
nd re
duce
d IQ
.
An
enla
rged
thyr
oid
glan
d m
ay
indi
cate
defi
cien
cy.
Iro
nN
eces
sary
for c
arry
ing
oxyg
en
arou
nd th
e b
ody
in th
e b
lood
(h
aem
oglo
bin
) and
mus
cles
(m
yogl
obin
).
Als
o in
volv
ed in
ene
rgy
met
abol
ism
an
d th
e im
mun
e sy
stem
.
Best
sou
rces
are
red
mea
t (b
eef,
lam
b a
nd p
ork)
and
dar
k p
oult
ry
mea
t e.g
. chi
cken
legs
and
thig
hs.
Whi
te m
eat s
uch
as c
hick
en b
reas
t ha
s le
ss.
Oth
er s
ourc
es a
re:
• fo
rtifi
ed b
reak
fast
cer
eals
•
g rou
nd o
r cru
shed
nut
s (s
ee b
ack
pag
e fo
r cau
tion
with
pea
nuts
and
w
hole
nut
s*)
• dh
al, l
entil
s, h
umm
us
• p
opp
adum
s m
ade
with
lent
il flo
ur
• b
hajis
and
Bom
bay
mix
mad
e w
ith
chic
kpea
flou
r.
Smal
ler a
mou
nts
are
in fr
uit a
nd
vege
tab
les.
Form
ula
milk
s ar
e fo
rtifi
ed w
ith it
.
6.9m
g/da
y.Ir
on d
efici
ency
cau
ses
anae
mia
, in
crea
ses
susc
eptib
ility
to in
fect
ions
, le
thar
gy, a
nd d
elay
s p
hysi
cal a
nd
men
tal d
evel
opm
ent.
In th
e la
test
ND
NS
surv
ey 1
0%
todd
lers
had
inta
kes
bel
ow th
e LR
NI.
Ove
r 50%
did
not
mee
t the
RN
I. Bl
ood
resu
lts
show
ed 5
% w
ith
low
Hae
mag
lob
in le
vels
and
31%
w
ith lo
w F
errit
in le
vels
.6
Mag
nes
ium
Hel
ps
bon
e de
velo
pm
ent,
pro
tein
p
rodu
ctio
n an
d co
nver
ting
food
in
to e
nerg
y.
Best
sou
rces
are
who
legr
ain
b
reak
fast
cer
eals
, milk
and
yog
urt.
Als
o in
mea
t, eg
g, d
hal,
lent
ils,
hum
mus
, pot
atoe
s an
d so
me
ve
geta
ble
s.
85m
g/da
y.D
efici
ency
can
cau
se m
uscl
e
wea
knes
s, p
oor g
row
th a
nd
neur
omus
cula
r fun
ctio
n.
This
is ra
re in
the
UK.
Ph
osp
ho
rus
Bone
gro
wth
and
ene
rgy
m
etab
olis
m.
Rich
est s
ourc
e is
milk
.
Pres
ent i
n m
ost o
ther
food
s.
270m
g/da
y.D
efici
ency
is ra
re a
nd o
nly
seen
in
asso
ciat
ion
with
oth
er c
ondi
tions
w
hich
cau
se m
alab
sorp
tion.
Pota
ssiu
mIm
por
tant
for fl
uid
bal
ance
, mus
cle
cont
ract
ion
and
nerv
e co
nduc
tion.
Milk
, veg
etab
les
and
pot
atoe
s.
Bana
nas,
drie
d ap
ricot
s, p
rune
s,
date
s an
d ki
wi f
ruit
are
also
goo
d so
urce
s.
800m
g/da
y.A
defi
cien
cy w
hich
cau
ses
mus
cle
wea
knes
s is
rare
ly s
een
unle
ss th
ere
are
kidn
ey p
rob
lem
s.
08
Nu
trie
nt
Fun
ctio
n in
the
bo
dy1
Foo
d s
ou
rces
wh
ich
to
dd
lers
en
joy1
Dai
ly r
equ
irem
ent (
RN
I) fo
r 1-
3 ye
ar o
lds2
Sig
ns
of d
efici
ency
o
r ex
cess
in to
dd
lers
3
Sele
niu
mA
ntio
xida
nt.
Prod
uctio
n of
thyr
oid
horm
one.
Braz
il nu
ts.
Mea
t, fis
h, e
ggs,
and
veg
etab
les.
15ug
/day
.H
eart
pro
ble
ms
have
bee
n lin
ked
to
sele
nium
defi
cien
cy in
Chi
na b
ut it
is
rare
ly s
een
else
whe
re.
Sod
ium
Imp
orta
nt fo
r aci
d-b
ase
regu
latio
n,
fluid
bal
ance
and
blo
od p
ress
ure.
Salt
is th
e m
ain
sour
ce s
o p
roce
ssed
fo
ods
with
add
ed s
alt s
uch
as c
risp
s,
bac
on, h
am, c
hees
e an
d b
read
co
ntai
n th
e hi
ghes
t am
ount
s.
It is
als
o fo
und
in m
eat,
milk
and
yo
gurt
.
500m
g/da
y.D
efici
ency
is ra
re b
ut c
an c
ause
loss
of
ap
pet
ite a
nd m
enta
l con
fusi
on.
Exce
ss s
alt i
ncre
ases
thirs
t and
ver
y hi
gh a
mou
nts
can
caus
e fit
s an
d de
ath.
Chr
onic
hig
h so
dium
inta
kes
in
olde
r chi
ldre
n m
ay c
ause
hy
per
tens
ion.
Zin
cIn
volv
ed in
the
func
tion
of m
any
enzy
mes
.
It h
as a
str
uctu
ral r
ole
in g
row
th
horm
one
and
insu
lin.
Best
sou
rces
are
mea
t, fis
h an
d
shel
lfish
and
egg
s.
Oth
er g
ood
sour
ces
are
milk
, w
hole
grai
n b
reak
fast
cer
eals
suc
h
as p
orrid
ge, S
hred
ded
Whe
at,
Wee
tab
ix, a
nd b
read
.
Som
e in
pot
atoe
s, d
hal,
lent
ils, h
um-
mus
and
leaf
y ve
geta
ble
s.
5mg/
day.
This
may
be
set t
oo h
igh
and
othe
r co
untr
ies
reco
mm
end
3mg/
day.
A d
efici
ency
cau
ses
wou
nds
to h
eal
slow
ly. A
ski
n ra
sh is
see
n in
mor
e se
vere
cas
es o
f defi
cien
cy.
Phy
toch
emic
als
Sub
stan
ces
in p
lant
s, w
hich
p
rovi
de lo
ng-t
erm
pro
tect
ion
agai
nst c
ance
r and
hea
rt d
isea
se.
Als
o ca
lled
flava
noid
s, fl
avan
ols,
is
oflav
ones
.
Exam
ple
s: ly
cop
ene
lute
in a
nd
quer
cert
in.
Imp
orta
nt a
ntio
xida
nts
and
pla
y a
par
t in
imm
une
func
tion.
All
frui
t and
veg
etab
les,
esp
ecia
lly
brig
htly
col
oure
d.
Coc
oa a
nd c
hoco
late
.
No
reco
mm
enda
tion
for i
ndiv
idua
l p
hyto
chem
ical
s b
ut fo
r adu
lts,
five
se
rvin
gs o
f fru
it an
d ve
geta
ble
s p
er
day
will
ens
ure
adeq
uate
inta
ke.
Giv
ing
todd
lers
frui
t and
/or
vege
tab
les
at e
ach
mea
l will
ens
ure
they
get
eno
ugh.
Unk
now
n in
todd
lers
but
adu
lts
who
do
not g
et e
noug
h ar
e at
hi
gher
risk
of h
eart
dis
ease
and
ca
ncer
.
09
References
1. Nutrients, Food and Ingredients. British Nutrition Foundation 2016. Available from: https://www.nutrition.org.uk/nutritionscience/nutrients-food-and-ingredients.html [accessed April 2018].
2. Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. HMSO 1991; Report on Health and Social Subjects 411991.
3. Michaelsen KF, Weaver LT, Branca F, Robertson A. Feeding and Nutrition of Infants and Young Children. WHO Regional Publications 2000; European Series 87.
4. Scientific Advisory Committee on Nutrition Carbohydrates and Health London: TSO; 2015. Available from: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/445503/SACN_Carbohydrates_and_Health.pdf [accessed April 2018].
5. National Diet and Nutrition Survey: Headline Results from Years 5&6 (combined) of the Rolling Programme 2012 -2014. Food Standards Agency & Public Health England 2016. Available from: https://www.gov.uk/government/statistics/ ndns-results-from-years-5-and-6-combined [accessed April 2018].
6. National Diet and Nutrition Survey: Headline Results from Years 7&8 (combined) of the Rolling Programme 2014 -2016. Food Standards Agency & Public Health England 2018, Available from: https://www.gov.uk/government/statistics/ndns-results-from-years-7-and-8-combined [accessed April 2018].
7. Scientific Advisory Committee on Nutrition Vitamin D and Health;TSO; 2016. Available from: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/537616/SACN_Vitamin_D_and_Health_report.pdf [accessed April 2018].
Further Reading
Gregory et al. National Diet and Nutrition Survey: children aged 11/2 to 41/2 years. London: HMSO 1995; Vol 1: Report of the diet and nutrition survey.
McCance and Widdowson. The Composition of Foods, Sixth summary edition ed.Cambridge: Royal Society of Chemistry; 2002.
National Dental Epidemiology Programme for England: oral health survey of five-year-old children 2015 Public Health England (2016) Available at: https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/520798/Oral_health_survey_5_year_old_children_official_statistics_short_commentary.pdf [accessed April 2018].
10
Bread slices (fresh or toasted) – granary½–1 medium slice
Rice – boiled or fried2–5 tablespoons
Mashed potato1–4 tablespoons
Yogurt1 average pot (125ml)
Processed cheese15–21g (1 slice / 1 triangle or string / 1 mini Babybel™)
Custard5–7 tablespoons custard
Bar of chocolate / chocolate biscuit2–4 squares of chocolate
Fruit (e.g. garibaldi) biscuit1–2 biscuits
Digestive (plain) biscuit½–1 biscuit
Broccoli / cauliflower1–4 small florets or½–2 tablespoons
Banana¼–1 medium banana
Carrot1–3 tablespoons /2–6 carrot sticks
White / oily fresh fish¼–1 small fillet or1–3 tablespoons
Poached / boiled / fried egg½–1 egg
Falafels1–3 mini falafels (25g each)
Salmon and vegetables¼–1 small fillet salmon, 1–4 small florets broccoli, 2–4 medium potato wedges
Cheese sandwichCheese sandwich (½–1 slice wholemeal bread), 1–4 cherry tomatoes
Pasta bolognaise3–5 tablespoons pasta with bolognaise,½–2 tablespoons green beans
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Last updated – May 2018
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