With childhood obesity on the up, our nutritionist explains how much you should really be serving to kids

AN expert wants seconds BANNED to help curb childhood obesity.

Behavioural obesity guru Dr Clare Llewellyn says kids get fat because they eat just 12 extra calories per meal – adding up to hundreds more calories a week.

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And with one in three youngsters deemed overweight or obese, parents are being urged to get to know how much food their children really need.

Here, Sun nutritionist AMANDA URSELL illustrates appropriate portion sizes for four key age ranges.

Portion sizes are approximate and will vary depending on the true age, height, build and activity levels of your child.

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P.E. LESSENS

One in five kids 'does no sports or exercise at school' and 'face higher risk of obesity and type 2 diabetes'

Age 1-3

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BREAKFAST
One boiled egg with half a slice of wholemeal bread, 100ml whole milk and a satsuma.

LUNCH

Wholemeal bread sandwich made with one slice of bread and one slice reduced-fat cheddar with a few cucumber and carrot batons.

Follow with half a slice of malt loaf.
DINNER

Tuna and sweetcorn pasta. Make it using four tablespoons of cooked pasta shapes and mix in half a teaspoon of low-fat salad cream plus two cherry tomatoes cut into quarters and a teaspoon of canned, drained sweetcorn.

For pudding, half a small scoop of vanilla ice cream with one tablespoon of fruit salad canned in fruit juice.

Age 4-6

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BREAKFAST

One boiled egg with a slice of wholemeal toast with a 200ml glass of semi-skimmed milk and a satsuma to follow.
LUNCH

Wholemeal bread sandwich made with two slices of bread and one slice reduced-fat cheddar, served with cucumber and carrot batons on the side.

Follow with a slice of malt loaf and a sliced apple.
DINNER

Tuna and sweetcorn pasta. Make the pasta using four to eight tablespoons of cooked pasta shapes and mix in a teaspoon of low-fat salad cream plus four cherry tomatoes cut into quarters and a tablespoon of canned, drained sweetcorn.

For pudding, a small scoop of vanilla ice cream with one to two tablespoons of fruit salad canned in fruit juice.

Age 7-10

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BREAKFAST

One boiled egg, two slices of wholemeal bread, 250ml semi- skimmed milk. Two satsumas to follow.
LUNCH

Wholemeal bread sandwich made with two slices of bread and two slices of reduced-fat cheddar, served with cucumber and carrot batons on the side.

Follow with a slice of malt loaf and a sliced apple.
DINNER
Tuna and sweetcorn pasta. Make the pasta using ten tablespoons of cooked pasta shapes and mix two teaspoons of low-fat salad cream plus four cherry tomatoes cut into quarters and a tablespoon of canned, drained sweetcorn.

For pudding, one and a half small scoops of vanilla ice cream with three to four tablespoons of fruit salad canned in fruit juice.

Age 11-14

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BREAKFAST
Two eggs, two slices of wholemeal bread, 300ml semi-skimmed milk. Banana and two satsumas.
LUNCH
Wholemeal bread sandwich made with two slices of bread and two slices of reduced-fat cheddar, served with cucumber and carrot batons on the side, plus a pack of baked crisps.

Follow with a slice of malt loaf and a sliced apple.
DINNER
Tuna and sweetcorn pasta. Make the pasta using 12-16 tablespoons of cooked pasta shapes and mix in two teaspoons of low-fat salad cream plus eight cherry tomatoes cut into quarters and two tablespoons of canned, drained sweetcorn.

For pudding, two small scoops of vanilla ice cream with four to six tablespoons of fruit salad canned in fruit juice.