Food Policy
This policy was reviewed: November, 2016.
This policy will be reviewed: November, 2017.
Statutory policy?: No
Source: National Exemplar
Hampton Wick Infant and Nursery School Page 1 of 1 December 2005
Ravenshead Primary C of E Food Policy
Our School Vision
Together, the best that we can be.
Our School Mission
Reflecting Christian Values expressed in all aspects of the school’s life displaying acceptance and mutual respect.
Caring and Nurturing with children and adults having high expectations, celebrating success and making their contribution to a safe, fun, positive and stimulating environment.
Exceptional Children who are encouraged to make exceptional progress in academic, creative, moral, social and spiritual development and to become lifelong learners.
Partnerships with strong relationships between children, families, staff, governors, the church and the community as a whole.
Introduction
Ravenshead CE Primary School is dedicated to providing an environment that promotes healthy eating and enables pupils to make informed choices about the food they eat. This will be achieved by a whole school approach to food and nutrition documented in this school food policy.
The nutritional principles of this policy are based on the findings of the National Diet and Nutrition Survey of 4 to 18 years olds; the 1991 Dietary Reference Values for Food Energy and Nutrients for the UK (Appendix 1), the Low Income Diet and Nutrition Survey (Appendix 1) and the Balance of Good Health (now known as the Eatwell plate) (Appendix 2)
The School Food Trust have introduced food and nutritional standards which are compulsory
for schools, and cover all food in schools. A timetable for the legislation is as follows.
Timetable for implementation of nutritional standards
· September 2006: Introduction of new 'interim' food-based standards for school lunches, and expectation that schools will begin to move towards standards for food provided at other times
· September 2007: Introduction of food-based standards for all other school food and drink
· September 2008:Date by which all primary schools must comply with 'final' food-based and nutrient-based standards for lunch
· September 2009:Date by which all secondary and special schools must comply with 'final' food-based and nutrient-based standards for lunch
We know from research that children and young people need a great deal of help and guidance to eat healthily at school, not just in their learning but also by exposing them to good food environments.
In January 2009 the Government launched a new obesity programme called Change4Life which complements our healthy lifestyles work.
Teaching staff, non-teaching staff, caterers and school nurses have a key role in influencing pupils’ knowledge, skills and attitudes about food, so we support a whole school approach where pupils receive consistent messages about healthy eating across the formal curriculum, food provisions, school practices and staff acting as role models.
The policy was formulated through consultation with governors, staff, pupils and parents.
Food Policy Co-ordinator
This school food policy and healthy eating strategy is co-ordinated by Mrs H Thomas.
Food Policy Aims
The main aims of our school food policy are:
These aims will be addressed through the following areas:
1. Equal Opportunities
In food and nutrition education, as in all other areas of the curriculum we recognise the value of the individual and strive to provide equal access of opportunity for all.
2. Curriculum
Food and nutrition is taught at an appropriate level throughout each key stage through Science and DT based topics.
This is addressed through:
2.1 Teaching Methods
Effective teaching requires our pupils to develop their understanding of healthy eating issues and appropriate skills and attitudes to assist them in making informed decisions. Teaching methods adopted offer a rich variety of opportunities for participatory learning and include
· Growing own vegetables (via the Gardening Club)
· Links with science curriculum – designing Healthy menus and lunch boxes.
· Links with DT – making sandwiches
· Discussions in cooking sessions
· Baking sessions
· Themed cookery
· Instructions in English, e.g. How to make a sandwich
· Eco Team grow food
· After-school Cookery Club
2.2 Visitors Supporting Work on Healthy Eating
This school values the contribution made by visitors who support our work on Healthy Eating which at times includes:-
· The school nurse
· School cook
· Healthy Eating Club - run in conjunction with Joseph Whitaker
We believe it is the responsibility of the school to ensure that the contributions made by visitors to our work on Healthy Eating reflect our own philosophy and approach to the subject. The status of visitors to the school is always checked ensuring that the content of the visitor's session is suitable for the ages of the pupils. The school's code of practice for visiting speakers is adopted.
2.3 Resources
Resources to aid delivery of food related lesson will be sourced as appropriate. Reference should be made to the Healthy Schools website and the Food Trust Organisation.
2.4 Assessment of Learning
Primary
The healthy eating aspects of the National Curriculum are informally assessed by teachers but impact will be measured through pupil questionnaires.
3. Food and Drink Provision Throughout the School Day
Where possible all food provided by the school is procured from locally produced sources. However, if this is not possible consideration is given to Fairtrade products.
3.1 Breakfast
Breakfast is an important meal that should provide 25% of a pupil’s energy requirements and contribute significantly to their vitamin and mineral intake. Pupils are encouraged to eat breakfast before they come to school and this is promoted through the curriculum work.
3.2 School Meals
From 2006 new food-based standards apply to school lunches. These ensure certain types of more nourishing foods are served more frequently and also define foods which are no longer allowed or are restricted. For further details see Appendix 3.
Food prepared by the school catering team meets the new food-based standards and nutritional standards for school lunches. Suggestions for menu changes or meal improvements are made by School council or Food for Life Group (SNAG).
3.3 School Fruit and Vegetable Scheme (if applicable)
The school is participating in the School Fruit and Vegetable Scheme, and provides all children aged between 4 and 6 with a free piece of fruit or vegetable each school day. Key Stage 2 children are encouraged to bring a piece of food for playtimes..
3.4 Rewards and Celebrations
As part of a Healthy Life style a balanced diet is encouraged. This may include occasional rewards such as sweets and fruit.
3.5 School Visits
All food and drink provided to pupils for off-site visits during a school day (up to 6pm) meet the Government standards for lunch and non-lunch foods.
On residential visits we endeavour to ensure that all food provided meets the food and nutritional standards.
3.8 Cookery Skills
The school offers pupils the opportunity to participate in cooking sessions. We use a range of healthy recipes, low in fat, sugar and salt. Opportunities are given for tasting foods together. These sessions include
· Cooking activities in theme work
· Cooking as a reward
· Food for Life Activities
· Cooking activities in the Raven’s Nest to support social skills
· After-school Cookery Club
· Cooking lessons as part of DT sessions
3.9 Drinking Water
The national nutritional standards and standards for healthy school lunches states that drinking water should be available to all pupils, every day, and free of charge.
The school agrees with this and encourages children to bring in water bottles from home. Children in KS1 are reminded to drink water.
4. Food and Drink Brought into School
4.1 Snacks/ Morning Break
The school understands that snacks can be an important part of the diet of children and young people and can contribute positively towards a balanced diet. Children can be hungry mid-morning. (Appendix 4)
The school’s snack policy is to encourage healthy choices at break time (as suggested under fruit section).
4.3 Packed Lunches Brought to School by Pupils
The school encourages parents and carers to provide their children with healthy packed lunches This is achieved by using the principles of the Eatwell Plate.
A leaflet for parents, giving guidance on providing a healthy packed lunch, is available from the school.
Parents and pupils are encouraged to avoid too many processed and sweet foods when making up lunch boxes. They are encouraged to re-use containers and re-fill drinks bottles. The school provides water at lunchtime for all pupils. Hot liquids are not permitted.
5. Growing Food
The school believes that giving pupils the opportunity to grow food and learn about how food is produced is an important part of a whole school approach to food and nutrition.
The school provides the following opportunities for pupils to get involved in growing food:
· The Gardening Club grows vegetables
· Development of curriculum garden beds e.g. Dig For Life
· Opportunities within Food for Life
6. Sustainability
The school considers that it is important to teach our pupils about the environment and the effect we have on it. In line with this we encourage all children/young people to choose food items that have less packaging, to re-use containers, bags, wash and refill bottles, and recycle glass, cans, bottles and paper at their nearest recycling centre.
Our food waste is recycled in compost bins.
7. Special Dietary Requirements
The school provides food in accordance with pupils’ medical needs, religious beliefs and cultural practices. School caterers offer a vegetarian option at lunch every day. When necessary the school also provides a vegan options.
Individual care plans are created for those pupils with food allergies. These document symptoms and adverse reactions, actions to be taken in an emergency, and emergency contact details. School caterers are made aware of any food allergies/food intolerance and requests for special diets are submitted according to an agreed process. This includes the need for a doctor’s supporting letter as requested by Catering Services.
8. Food Safety
Appropriate food safety precautions are taken when food is prepared or stored. These vary depending on the food on offer and include: ensuring that adequate storage and washing facilities are available; that refrigerators are used when necessary; that food handlers undergo appropriate food safety training; and that suitable equipment and protective clothing are available. Any food safety hazards are identified and controlled. We consult our local Environmental Health Department about legal requirements where necessary. Catering Services complete their own risk assessments in respect to the preparation and service of school dinners. The school is responsible for procedures in respect to packed lunches. The school is responsible for the supervision of children during the lunchtime period. The school does not consider that children’s lunchboxes should contain hot food. This decision is in line with Catering Services recommendations that food should not be kept hot for longer than two hours. The school also considers that hot liquids in packed lunches pose a risk of scalds and burns to other children. See Appendix 7 Risk Assessment
9. The Food and Eating Environment
Lunchtime provides an opportunity for children to talk to their friends in an informal setting.
The school aims to provide an attractive, calm and safe dining area for pupils. We encourage children to develop their social skills and table manners.
10. Staff Training
It is important that teaching staff and non-teaching staff are familiar with healthy eating guidelines, including the principles of the Eatwell plate. To facilitate this, all staff are given the opportunity to participate in healthy eating training. All staff employed by Catering Services have a Food Safety and Hygiene Certificate.
11. Monitoring and Evaluation
This policy was adopted in January, 2012.
This policy was reviewed in November, 2016.
This policy will be reviewed again in November, 2017.
Appendix 1 Nutritional Guidelines
National Diet and Nutrition Survey of 4 to 18 Year Olds
Young people require a varied and balanced diet to maintain health and promote proper growth and development. A good diet in childhood can also help prevent ill health in later life. The National Diet and Nutrition Survey of 4 to 18 years olds found that although the majority of young people in the UK are getting all the nutrients they require, they are not eating a balanced diet. White bread, savoury snacks (including crisps), chips, biscuits, potatoes (boiled, mashed, jacket) and chocolate were the most popular foods consumed. Soft drinks were consumed by 98% of participants. On average, sugar provided 16% of food energy, which exceeded the recommended average intake of 11%.
On average, children in the survey ate less than half the recommended amount of fruit and vegetables. Only 47% of boys and 59% of girls ate raw and salad vegetables (excluding tomatoes) and only 40% of boys and girls ate cooked leafy green vegetables. Citrus fruit consumption was particularly low, with 76% of boys and 72% of girls not eating any citrus fruits. Also the intake of saturated fats from pastries and cakes was higher than the recommended average intake.
These findings suggest that young people could benefit from consuming less food and drinks high in sugar and fat, and more fruit and vegetables and bread, other cereals and potatoes.
National Diet and Nutrition Survey: Young People Aged 4 - 18 years. MAFF/ Department of Health (2000) London The Stationary Office
Low Income Diet and Nutrition Survey
This survey provides strong, nationally representative evidence on the eating habits, nourishment and nutrition-related health of people on low income. Generally, those on low income were less likely to eat wholemeal bread and vegetables. They tended to drink more soft drinks (not diet) and more processed meats, whole milk and sugar. Children were more likely to eat sausages, coated chicken or turkey, burgers and kebabs.
National Survey on Low Income Diet and Nutrition/ Commissioned by the Food Standards Agency 2007. www.food.gov.uk/science/dietarysurveys/lidnsbranch
Dietary Reference Values for Food Energy and Nutrients for the UK
These values described in the 1991 report of the Panel on Dietary Reference Values of the Committee on Medical Aspects of Food Policy, are estimates of how much of individual nutrients people require including children.