Nutrition Requirements

In the canteen:

We are providing more fruit and fruit based desserts and serving every main meal with fresh vegetables. -  We are using oily fish in lots of different ways at least once a week.

-  We are determined to rid the school of its deep fat fryers; however they will be staying and be used sparingly for now.

-  We are reducing the servings of chips to twice per week, there are alternatives!

-  We are not purchasing any manufactured meat, (e.g. chicken nuggets/ sausage rolls, pork pies). We are making our own. E.g. tasty burgers!

-  Fresh homemade baked bread is served every day.

-  A large selection of drinks is available with little sugar content.

-  There is no salt and pepper on tables. The added accompaniments and flavours of the dishes should now be good enough that salt is not needed.

-  Levels of confectionary based products have been reduced.

-  The desserts are becoming a lot healthier because we use less sugar.

We are trying to offer the pupils a more balanced diet when attending school and help them achieve the government's guidelines of:

- "Providing around 30% of a child's daily energy needs."

- Most of the calories in a school lunch should come from carbohydrates (Found in: pasta, rice, potatoes, bread)

- "The school lunch should provide no more than 18.9g of NMES per day."

- 'Non Milk Extrinsic Sugars' food high in added sugars.

- "No more than 35% of the calories in school lunch should come from fat and not more than 11% in saturated fat."

- "The school lunch should provide at least 30% of a child's protein requirements." (Found in: lean meat, fish, eggs, lentils, beans & pulses)

 - "The school lunch should provide no more than 30% of a child's recommended sodium intake." Salt is the main source of sodium.

- "The school should provide at least 30% of a child's recommended intake of fibre." (Found in: Bread, oats, cereals etc)

 - "The school lunch should provide at least 40% of a child's requirement for vitamin A, vitamin C, folate, iron, zinc and calcium."

Vitamin A

     •Whole milk and whole milk products •Oily fish and eggs •Liver •Carrots, red peppers, tomatoes, spinach, broccoli

Vitamin C

    •Oranges, strawberries, berries and blackcurrants •Fruit juices •Vegetables and Potatoes

Folate

    •Green, leafy vegetables •Pulses •Oranges •Liver

Iron

    •Meat, especially lean red meat •Liver •Green leafy vegetables •Pulses •Dried fruit, nuts and seeds •Bread and foods made from UK fortified white flour •Fortified breakfast cereals

Zinc

    •Meat, especially lean red meat •Fish and shellfish •Milk & milk products, eggs •Green leafy vegetables •Pulses •Fortified breakfast cereals

Calcium

    •Milk and dairy products •Canned fish containing soft bones •Green leafy vegetables •Pulses •Bread and foods made from UK fortified white and brown flour

Fruit and Vegetables:

 "Provide at least two portions of fruit and vegetables (at least one of which should be salad or vegetable and the other fruit)"

Oily Fish:

"Oily fish should be on the school lunch menu at least once every 3 weeks."

(E.g. Salmon, trout, sardines, mackerel, tuna - all high in omega 3 fatty acids which have several benefits including reducing the risk of heart disease.)

Deep Fried Food:

"Deep fried products should not be on the school lunch menu more than twice a week.   These include products fried during manufacturing!"

Manufactured Meat:

"Manufactured meat products must meet the Meat Products (England) Regulations 2003."   Some of these products can be useful sources of protein, iron and zinc, however it's important the product is wholesome and has good nutritional value."

Bread:

"Bread should be available on lunch every day."

An excellent source of energy and a great way of satisfying healthy appetites.

Drinks:

"Drinks made available can be water, semi/skimmed milk, pure fruit juice, yoghurt and milk drinks (with less than 5% added sugar), coffee and tea."

Salt and Condiments:

"Table salt should not be made available, and other condiments should only be available in sachets."   Excessive salt intake is well known to cause health problems.   All opportunity to reduce should be taken.

Confectionary:

"Confectionary, chocolate and chocolate coated products (excluding cocoa powder used in baking) should not be available during lunch times.

Confectionary high in fat and sugars and adds significantly to a child's daily calorie intake.