Download Food for all and sensitive issues

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Food for all and sensitive issues related to food
Vegetarian diets
The Regulations do not specify that schools must provide a daily vegetarian option; however, schools
must assess the dietary needs of their population, and make every effort to cater for all pupils’ needs in
order to provide a popular and viable service.
A vegetarian diet can provide all the nutrients needed for good health. However, it is important not to
assume that all vegetarian diets are healthy, as some people may remove meat from their diet without
consuming suitable alternatives. Also, it is harder to consume sufficient iron and zinc if a good variety of
foods is not eaten.
The body absorbs iron more easily from animal sources – such as meat – than from non-animal sources
such as cereals or vegetables. This means that vegetarians have to take extra care to make sure that they
get enough iron.
Zinc intakes may also be lower among vegetarians. Eating a good variety of foods ensures that
vegetarians have adequate zinc intakes. Sources of zinc include fortified breakfast cereals, tofu, nuts,
peas, beans and lentils, sesame seeds and milk and cheese.
There is a wide range of vegetarian alternatives to meat foods available these days (vegetarian sausages,
burgers, pies, cold ‘meats’ etc.) and these can sometimes be useful as part of a varied diet. However,
don’t rely on these foods as many are high in salt and may be high in fat, and it is important to use as
many real foods as possible in a healthy diet rather than relying on processed alternatives. Advice on
vegetarian diets can be obtained from the Vegetarian Society.
www.vegsoc.org
Vegan diets
Vegans generally adopt a diet free of all animal products and will not eat milk, cheese, yoghurt or eggs as
well as avoiding meat and fish. It is possible to eat well as a vegan, but care has to be taken and people
should always seek advice on how to ensure that they get all the nutrients they need. Vegans need to
ensure that they include sources of vitamin B12 and riboflavin in their diet. Advice on vegan diets can be
obtained from the Vegan Society.
www.vegansociety.com
Special diets
For sources of information for schools and caterers on things to consider when providing food for
children and young people with special requirements – for example, vegan (see above), milk-free diets,
diets for celiac disease and considerations for diabetics can be found at the following addresses:
The Coeliac Society
3rd floor
Apollo Centre
Desborough Road
High Wycombe
Bucks HP11 2QW
T: 01494 437278
Helpline: 0845 305 2060
Diabetes UK
Macleod House
10 Parkway
London NW1 7AA
T: 020 7424 1000
E: [email protected]
www.diabetes.org.uk
For further advice and assistance: freephone 08000 488 566 or [email protected]
Health Education Partnership Ltd – www.healtheducationpartnership.com
Advice on all special diets can be obtained from a registered dietician or a registered public health
nutritionist
British Dietetic Association
5th Floor
Charles House
148-9 Great Charles Street
Queensway
Birmingham B3 3HT
T: 0121 200 8080
E: [email protected]
www.bda.uk.com
Nutrition Society
10 Cambridge Court
210 Shepherd’s Bush Road
London W6 7NJ
T: 020 7602 0228
E: [email protected]
www.nutritionsociety.org
Food allergy and intolerance:
Food intolerance is defined as a reproducible and unpleasant reaction to a specific food or ingredient.
A food allergy is a form of food intolerance where there is evidence of an abnormal immunological
reaction (a reaction of the immune system). Foods that can cause severe reactions include peanuts, nuts,
shellfish, sesame seeds, cow’s milk, eggs, citrus fruits, soya beans, wheat and other cereals.
True food allergy should always be taken seriously and expert advice sought. Teachers and support staff
should be trained on what to do if a child has a severe reaction to a food. Up to date information about
children who are known to be allergic to a food item should be on display in a prominent place in the
school office and kitchen. It is advisable for schools to have a protocol for managing food allergy including
a risk assessment and care pathway.
Find out more information on all aspects of allergy, food intolerance and chemical sensitivity at Allergy
UK www.allergyuk.org and advice on school management at Well at School.
www.wellatschool.org/index.php?option=com_content&view=article&id=198&Itemid=249
School meals and Halal meat
The school food standards do not require schools to use halal meat if requested by parents and pupils.
This decision is up to individual schools to decide and is usually dependant on the ethnic and cultural
make up of the school’s population. The School Food Trust recommends “schools assess the dietary
needs of their population and make every effort to cater for all pupils’ needs, in order to provide a
popular and viable service.”
The school food standards do not require those schools opting to use halal meat to provide a non-halal
meat alternative, however it is recommended that the schools provide food that is appropriate to the
whole school population.
To make the decision transparent and inclusive it is recommended that you consult parents and that your
school agrees on a majority decision. This consultation process should be carried out on a regular basis so
that current parents feel they have a voice.
You could apply various compromises, such as:

Providing both halal and non-halal meat choices.

Alternating the days when halal and non-halal meat is used.

Providing halal meat as a standard and non-halal meat on request or vice versa.
Using either halal or non-halal meat daily and providing a vegetarian choice to those pupils who find this
unacceptable.
For further advice and assistance: freephone 08000 488 566 or [email protected]
Health Education Partnership Ltd – www.healtheducationpartnership.com
For further advice and assistance: freephone 08000 488 566 or [email protected]