NUTRITIONAL STANDARDS Policy Owner Bursar

Transcription

1 NUTRITIONAL STANDARDS Policy Owner Bursar This is a whole School policy and applies to all members of Copthorne Preparatory School including EYFS. 1 Introduction Here at Copthorne Prep we adhere to the following regulations to ensure all children are provided with a variety of foods containing the correct amount of nutrients. 2 Regulations The Government endorses the recommendations of the School Meal Review Panel on the nutritional standards that should apply to school lunches with some minor amendments. This means that there will be two sets of standards for school lunches: Food-based, which will define the types of food that children and young people should be offered in a school lunch and their frequency; and Nutrient-based which will set out the proportion of nutrients that children and young people should receive from a school lunch (with effect from Sept 2009) The Government has also decided that similar standards should apply to all school food other than lunches, as recommended by the School Food Trust. This means that: no confectionery will be sold in schools; no bagged savoury snacks other than nuts and seeds (without added salt or sugar) will be sold in schools; a variety of fruit and vegetables should be available in all school food outlets. This could include fresh, dried, frozen, canned or juiced varieties; children and young people must have easy access at all times to free, fresh drinking water in schools; 3 Requirements In line with the recommendations of the School Meals Review Panel, from September 2006 food-based standards will ensure that we at Copthorne Prep offer: 6/12/11 Page 1 of 5

2 school lunches which are free from low-quality meat products, fizzy drinks, crisps and chocolate or other confectionery; high quality meat, poultry or oily fish on a regular basis; pupils a minimum of two portions of fruit and vegetables with every meal; any deep-fried items are restricted to no more than two portions in a week. At Copthorne we produce fresh daily food that is purchased from local suppliers. Our meat is from Appleyeard Butcher s. We have a selection of chicken, beef, lamb and pork on our menu that are delivered fresh on a daily basis. Our vegetables are also fresh and are purchased from a local supplier in Lingfield. We offer fried food no more than twice a week as you can see from our menus. We have a daily fresh salad bar where children can help themselves to a good selection of salads, again all freshly prepared. We also offer jacket potatoes daily for children that don t like the daily dish. The daily dish consists of a protein (meat or fish etc) and is then served with a carbohydrate (pasta, rice, potato etc) and then a fresh vegetable. A dessert of the day is also available along with yoghurt and fresh fruit. 4 Educating Pupils The Government has asked the Qualifications and Curriculum Authority to consider how to put a greater emphasis on teaching pupils practical cooking skills in secondary schools for 11 to 14 year olds. Alongside giving children better meals, the DfES wants to ensure that they learn about diet, nutrition, food safety & hygiene, practical food preparation and cooking. Preparing and cooking food is a key skill that will benefit them as they move into adulthood and independence. 5 Guidance on Standards for School Lunches 5.1 Food-Based Standards Food Group Key Elements of Food-Based Standard 6/12/11 Page 2 of 5

3 More Fruit & Vegetables Meat, Fish & other Non Dairy Sources of Protein Meat Manufactured or Homemade Products, Restricted At least two portions a day, of which at least one must be salad, vegetables or vegetable juice and at least one must be fruit, fruit salad or fruit juice. Fruit and vegetables in all forms, whether fresh, frozen, tinned in juice or dried. Fruit salad, fresh or tinned in juice. Fruit juice or vegetable juice. A fruit based dessert with a content of at least 50% fruit measured by weight of the raw ingredients must be available at least twice per week in primary schools. A portion of meat, fish and other non-dairy sources of protein must be provided everyday. Red meat to be provided twice a week in primary schools and three times a week in secondary schools. Fish to be provided once a week in primary schools and twice a week in secondary schools. Oily fish to be provided once every three weeks in both primary and secondary schools. A meat product (manufactured or homemade) from each of the four groups below may be provided no more than once per fortnight across the school day providing the meat product also meets the standards for minimum meat content and does not contain any prohibited offal. Group 1 burger, hamburger, chopped meat, corned meat. Group 2 sausage, sausage meat, link, chipolata, luncheon meat. Group 3 individual meat pie, meat pudding, Melton Mowbray Pie, game pie, Scottish or Scotch Pie, pasty or pastie, bridie, sausage roll. Group 4 any shaped or coated meat product. Starchy Foods A starchy food (bread, pasta, noodles, rice, potatoes, sweet potatoes, yams, millet and cornmeal) must be provided every day. A starchy food cooked in fat or oil (e.g. Roast, sauté potatoes, fried rice or noodles, garlic bread) must not be provided more than three times in a single week across the school day. Every day that a starchy food cooked in fat or oil is provided, a starchy food not cooked in fat or oil should also be provided. Deep Fried Food, Restricted Milk & Dairy Foods Salt, Condiments, Snacks, Cakes & Biscuits No more than two deep fried foods, such as chips and batter coated products, in a single week across the school day. Milk or dairy food (cheese, yoghurt including frozen fromage frais and custard, but not butter and cream) must be provided every day. Salt should not be added to food after the cooking process is complete. Condiments such as ketchup and mayonnaise should only be available in sachets or individual portions of not more than 10g or 1 teaspoonful. Snacks such as crisps must not be provided other than for packed lunches. Cakes and biscuits may be provided during school lunches as part of a meal. 6/12/11 Page 3 of 5

4 Healthier Drinks. The only drinks permitted during the school day are plain water (still or sparkling) skimmed or semi-skimmed milk, fruit juice or vegetable juice, plain soya, rice or oat drinks enriched with calcium, plain yoghurt drinks or combinations of the above. Tea, coffee and low calorie hot chocolate containing no more than 20 calories per 100 millilitres. Water Free, fresh drinking water must be provided every day. In addition to the above, we provide at morning break everyday sandwiches on white or brown bread with a different filling daily, e.g. ham, cheese, marmite, chocolate spread, honey, jam. We also have a selection of fruit available, e.g. pineapple, watermelon, honeydew melon, apples oranges, bananas. 5.2 Nutrient Based Standards (with effect from Sept 2009) This table summarises the proportion of nutrients that children and young people should receive from a school lunch. The figures are for the required nutrient content of an average lunch over five consecutive school days. Energy Protein Total Carbohydrate 30% of the estimated average requirement (EAR) Not less than 30% of reference nutrient intake (RNI) Not less than 50% of food energy Non-Milk Extrinsic Sugars Not more than 11% of food energy Fat Saturated Fat Fibre Sodium Vitamin A Vitamin C Folate/Folic Acid Calcium Not more than 35% of food energy Not more than 11% of food energy Not less than 30% of the calculated reference value Note: calculated as Non Starch Polysaccharides Not more than 30% of the SACN recommendation 6/12/11 Page 4 of 5

5 Iron Zinc EAR = Estimated Average Requirement the average amount of energy or nutrients needed by a group of people. Half the population will have needs greater than this, and half will be below this amount RNI = Reference Nutrient Intake the amount of a nutrient which is enough to meet the dietary requirements of about 97% of a group of people SACN = Scientific Advisory Committee on Nutrition. REVIEW Reviewed: Policy Owner/ Summer 2009/Autumn 2011 Amended: Policy Owner/Autumn 2011 Next Review: Summer /12/11 Page 5 of 5