updated 10 january 2026
DFE EYFS Nutrition Updated
EYFS 2025 Nutrition Training: Healthy Eating, Food Safety, and Mealtime Compliance for Early Years Settings
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Module Contents
This comprehensive EYFS 2025 nutrition course equips early years professionals with the knowledge and practical skills to deliver healthy meals, manage food safety and allergies, and meet Department for Education inspection expectations.
Module 1: EYFS 2025 Nutrition, Healthy Eating and Mealtime Requirements
Learners understand the EYFS 2025 nutrition requirements, Department for Education guidance, and what inspectors expect to see in compliant early years food practice.
Module 2: Balanced Diet Explained
Learners develop a clear understanding of balanced nutrition for young children, including food groups, hydration rules, foods to limit or avoid, and inclusive dietary adaptations.
Module 3: Weaning and Infant Nutrition
Learners gain confidence in supporting safe, developmentally appropriate weaning, infant feeding, allergen introduction, and choking prevention in line with national guidance.
Module 4: Toddler Nutrition (1–2 Years)
Learners learn how to plan safe, nutritious meals for toddlers, manage portions, prevent choking, support fussy eating, and adapt for SEND and cultural needs.
Module 5: Pre-School Nutrition (2–5 Years)
Learners understand how to provide balanced meals, healthy routines, and positive food experiences that support school readiness, wellbeing, and lifelong healthy habits.
Module 6: Healthy Menus and Meal Planning
Learners learn how to design compliant menus that meet DfE requirements, include all food groups, manage allergens, reflect diversity, and evidence good practice for inspection.
Module 7: Portion Sizes and Practical Models
Learners gain practical skills in age-appropriate portioning using child hand models to support healthy growth, prevent over- or under-feeding, and meet EYFS expectations.
Module 8: Food Safety, Hygiene and Choking Prevention
Learners understand how to manage food hygiene, safe preparation, allergen control, choking risks, and Safer Food Better Business requirements as part of safeguarding practice.
Module 9: Allergies and Special Dietary Needs
Learners develop the knowledge and confidence to manage allergies, intolerances, medical diets, and legal duties safely while ensuring inclusion and emotional wellbeing.
Module 10: Engaging Families and Evaluating Meals
Learners learn how to work in partnership with families, communicate nutrition expectations clearly, evaluate mealtime practice, and evidence impact for inspection.
Module 1: EYFS 2025 Nutrition, Healthy Eating and Mealtime Requirements
Learners understand the EYFS 2025 nutrition requirements, Department for Education guidance, and what inspectors expect to see in compliant early years food practice.
Module 2: Balanced Diet Explained
Learners develop a clear understanding of balanced nutrition for young children, including food groups, hydration rules, foods to limit or avoid, and inclusive dietary adaptations.
Module 3: Weaning and Infant Nutrition
Learners gain confidence in supporting safe, developmentally appropriate weaning, infant feeding, allergen introduction, and choking prevention in line with national guidance.
Module 4: Toddler Nutrition (1–2 Years)
Learners learn how to plan safe, nutritious meals for toddlers, manage portions, prevent choking, support fussy eating, and adapt for SEND and cultural needs.
Module 5: Pre-School Nutrition (2–5 Years)
Learners understand how to provide balanced meals, healthy routines, and positive food experiences that support school readiness, wellbeing, and lifelong healthy habits.
Module 6: Healthy Menus and Meal Planning
Learners learn how to design compliant menus that meet DfE requirements, include all food groups, manage allergens, reflect diversity, and evidence good practice for inspection.
Module 7: Portion Sizes and Practical Models
Learners gain practical skills in age-appropriate portioning using child hand models to support healthy growth, prevent over- or under-feeding, and meet EYFS expectations.
Module 8: Food Safety, Hygiene and Choking Prevention
Learners understand how to manage food hygiene, safe preparation, allergen control, choking risks, and Safer Food Better Business requirements as part of safeguarding practice.
Module 9: Allergies and Special Dietary Needs
Learners develop the knowledge and confidence to manage allergies, intolerances, medical diets, and legal duties safely while ensuring inclusion and emotional wellbeing.
Module 10: Engaging Families and Evaluating Meals
Learners learn how to work in partnership with families, communicate nutrition expectations clearly, evaluate mealtime practice, and evidence impact for inspection.
