How our kindergarten approached healthy nutrition – experiences from participating in a JA PreventNCD’s pilot
Caring for healthy eating and developing appropriate dietary habits among children is an important part of the daily work of all employees in our kindergarten. We recognize that this is one of the key areas in which we can provide children with a strong foundation for a healthy life.
The Kindergarten Curriculum places nutrition among everyday life activities that significantly shape children’s experiences across all age groups. Nutrition is therefore understood as a holistic and integrated activity that influences children’s well-being, health, and development, while also playing an important educational role. Through direct experiences, children develop eating habits and an understanding of everyday practices.
With the revision of the nutrition guidelines, which emphasize a shift toward more balanced and higher-quality nutrition for children, we also began introducing changes in our kindergarten. The transition was easier, as we had already implemented many principles of healthy nutrition within the framework of the “Healthy Kindergarten” concept. Therefore, these changes did not pose significant challenges for either children or parents. Parents play an important role in the acceptance of new practices—their support and encouragement make a substantial difference, whereas doubts or negative comments can hinder acceptance. As part of the pilot project, we introduced changes gradually and thoughtfully; for example, when introducing whole-grain pasta, we initially combined it with refined pasta to allow children to adapt to new flavors over time.
We first introduced the guidelines to staff, and then to parents, as the curriculum encourages close cooperation with families in shaping healthy eating habits. Within the activities of the JA PreventNCD’s pilot, we placed special emphasis on aligning nutrition at home and in kindergarten. To support this, we provided parents with recipe cards when introducing new dishes and encouraged them to prepare these meals at home. We also included these dishes regularly in our menus. Menus are accessible to parents via the kindergarten’s website, the eAsistent platform, and notice boards, which encourages discussions about food between children and parents. We observed that negative comments about menus gradually disappeared, while parents increasingly encouraged their children to try the listed dishes.
Since the revision, menus have been designed in accordance with the updated guidelines, which are also followed in food preparation. This includes reducing added sugar and salt, increasing the use of herbs and spices, incorporating more fruits and vegetables (especially seasonal and locally sourced), emphasizing whole and minimally processed foods, and ensuring high-quality protein sources. Particular attention is given to fish, legumes, and lean meat, while desserts are offered less frequently and are less sweet. We promote water as the primary beverage. Food is prepared using healthy cooking methods such as boiling, steaming, and baking, and we strive to ensure that as many dishes as possible are freshly prepared on-site.
Our cooperation with the Slovenian National Institute of Public Health (NIJZ) has been highly successful for many years. A significant contribution comes from the regular monthly review of menus prior to publication, through which we receive professional recommendations for improvement. During the implementation of the guidelines within JA PreventNCD, experts also provided intensive support in organizing nutrition and scheduling meals. They conducted training for professional staff titled Nutrition in Early Childhood: Professional Guidelines and the Role of the Kindergarten. Educational materials in the form of leaflets were also prepared for parents. During parent meetings, we presented the key principles of healthy nutrition.
We approach nutrition holistically at the level of the entire kindergarten. Kitchen staff work closely with the nutrition coordinator and educational staff. An important role is played by the Nutrition Team, which brings together various professional profiles (cooks, the nutrition coordinator, educational staff, and management). Until recently, the team also included a parent with expertise in nutrition.
We recognize that not only the nutritional quality of menus matters, but also the way food is prepared and presented to children. Our goal is to encourage them to try and enjoy wholesome meals. We promote independence through self-service dining and support staff in sharing good practices and approaches to introducing new foods.We have also presented examples of good practice at parent council meetings and shared them with neighboring kindergartens in cooperation with NIJZ.
Despite our achievements, we continue to address ongoing challenges in nutrition with the well-being of children as our priority.
Ana Buhvald Pori
Assistant Principal of Kindergarten Prevalje, Slovenia