Ultra Processed Foods in Early Years settings
In recent years, ultra-processed foods (UPFs) — industrially made products high in added sugars, salt, unhealthy fats, and artificial additives — have become an increasingly large part of children’s diets. In the UK, toddlers obtain nearly half (47%) of their calories from UPFs, and this rises to 59% by the age of seven, according to a study led by UCL researchers.
UPFs include ready meals, packaged snacks, flavoured yoghurts, sugary cereals, and processed meats such as sausages, ham, and coated chicken. While convenient, these foods are typically low in essential nutrients and can displace the nutrient-dense foods young children need for healthy growth and development. Regular consumption of UPFs has been linked to higher risks of obesity, dental decay, and poorer overall diet quality — all of which can affect children’s wellbeing, concentration, and energy levels both at home and in early years settings.
Research from The Food Foundation’s Meat Facts report highlights how meat consumption intersects with UPFs. The UK consumes more meat than the global average, and for young children, over a third of this meat is processed – such as ham, sausages, coated chicken, and pizza toppings. These processed meats often count as ultra-processed or highly industrially processed foods in nutritional classifications. They are typically high in salt and saturated fat, reinforcing the risks associated with UPFs. Frequent consumption is linked to poorer diet quality and long-term health concerns.
Supporting Healthy Choices in Early Years Settings
For early years settings, addressing UPF consumption is a crucial consideration. The Department for Education’s Early Years Foundation Stage (EYFS) framework emphasizes the responsibility of providers to promote good health, ensuring children are offered healthy, balanced, and nutritious meals and snacks. Establishing positive eating habits in the early years lays the foundation for lifelong health and wellbeing.
Following the DfE EYFS Nutrition Guidance alongside the Startwell menu guidelines can help settings provide minimally processed, nutrient-dense foods that focus on the four main food groups: fruit and vegetables, starchy carbohydrates, protein-rich foods, and dairy/dairy alternatives. Swapping processed meats such as ham, sausages, burgers, and nuggets for alternatives like beans, lentils, chickpeas, eggs, fish, lean meats, and minimally processed vegetarian options supports better nutrition without compromising taste or variety.
Startwell Healthy Eating and Menu Guidelines:
- Provide midday (lunch) and late afternoon (tea) meals based on the four main food groups:
- Fruit and vegetables
- Starchy carbohydrates (potatoes, bread, pasta, rice, couscous)
- Protein foods (beans, pulses, fish, eggs, meat, vegetarian alternatives)
- Dairy and alternatives
- Offer 2 healthy snacks a day based on plain starchy carbohydrates, vegetables, and fruit.
- Provide only plain tap water and plain milk to drink.
- Avoid foods high in sugar, salt, and saturated fat.
Small changes can make a big difference. Practitioners can review menus and snack policies, work closely with catering teams, and collaborate with families to reinforce healthy eating habits at home. Sharing practical information with families supports informed choices and strengthens the impact of nutritious meals provided in settings.
By reducing reliance on ultra-processed foods and processed meat products and promoting balanced, wholefood-based menus, early years settings play a vital role in shaping children’s lifelong relationship with food. Healthy habits established in the early years can improve wellbeing, concentration, and energy levels, setting the stage for a healthier, happier future.
References
The Food Foundation’s Meat Facts report Meat Facts | Food Foundation
