Download Nutrition Policy - Mount Eliza Secondary College

Mount Eliza
Secondary College
Nutrition Policy
(Incorporating a School Canteen -Food Service Policy)
2013
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Contents
1. Background Statement and Rationale
pg 3
2. Aims
pg 3
3. School organisation, ethos and environment
pg 4
4. Curriculum, teaching and learning
pg 4
5. College Canteen/Food Service Policy
pg 5
6. Addendum 1 – Australian Dietary Guidelines
pg 8
for Children and Adolescents
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Nutrition Policy
Background Statement and Rationale
Mount Eliza Secondary College is looking towards providing foods to students that are
as close as possible to the newly recommended Dietary Guidelines for Australians. As
students spend a significant proportion of their time during the day at school, it is
important that food they eat during this time is suitable for their energy requirements
and that it provides the nutrients their growing bodies need. Nutrition is particularly
important in the childhood years, which are a time of rapid growth and development.
Healthy eating and a healthy lifestyle assist children to develop and grow to their
potential, thus contributing to optimal educational outcomes and a healthy adult life.
Furthermore, nutrition during childhood is also important in preventing lifestyle diseases
such as obesity, dental disease, Type 2 Diabetes, hypertension and, in later life,
osteoporosis, cardiovascular disease and a range of cancers. Food eaten during the
day at school should provide the nutrients required for maximum concentration and
should positively impact on their ability to learn. The glycaemic index of foods as well as
the recommended red, amber and green food labelling system, provided by the
Healthy Schools Canteen Policy, should be taken into account when food products are
considered for inclusion on the Canteen menu. It is also important that healthy eating
habits be fostered in students. Provision of foods that are considered healthy and
suitable for everyday consumption should be encouraged as the food model provided
by the College will have an ongoing impact on the food choices and attitudes of the
students into the future.
These objectives are reflected in the legislation passed by the Victorian Government
regarding the kinds of foods served in state schools. In 2007, high sugar content soft
drinks and deep-fried foods were no longer to be sold at schools. By 2009,
confectionary goods were phased out from being sold at state schools. With these end
points in mind, Mount Eliza Secondary College together with various stakeholders
developed a Nutrition Policy to guide the food choices that are available to students
that promote healthy eating amongst its students as well as the wider school
community.
Aims
The aims of the Mount Eliza Secondary College Nutrition Policy are as follows:
1. To provide food that reflects the Australian Dietary Guidelines and follows, as
much as possible, the recommendations from The School Canteens and Other
School Food Services Policy
2. To include the College’s commitment to healthy eating in the College’s Mission
Statement
3. To encourage a whole school approach towards healthy eating
4. The promotion of healthy food choices around the College both in and out of
regular class time
5. To set up and maintain a working Nutrition Committee that will have an ongoing
role in promotion of healthy eating in the college through various activities
6. To set up policies that will guide food provision during various College activities
including sporting events, fundraisers, field trips, in class food etc.
7. To provide guidelines for the Canteen food services regarding which food
provision to students on a regular basis and to monitor the selection of foods
made available for students in the Canteen on a regular basis to ensure they
are following the Healthy Canteen Policy as set out by the Victorian
Government.
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School organisation, ethos and environment
Mount Eliza Secondary College should commit to establishing and encouraging healthy
eating habits by its staff, students and the wider school community in all aspects of
College life. This can be done through various activities including:

Stating this commitment in the College Mission Statement and ethos

Developing a nutritional policy covering all food provision in the school

Providing parents, staff, Canteen management and students with the nutrition
policy and encouraging feedback and involvement in achieving its goals

Supporting initiatives that encourage healthy eating among members of the
school community

Regulating and monitoring the kinds of foods provided at College events and
activities in the following ways: College activities which include the provision of
RED food for a year level or whole school should be limited to one per term, e.g.
a sausage sizzle. When a RED food is involved it should be supported by the
healthiest alternatives available e.g. wholemeal bread instead of white, water
instead of soft drink, and fresh fruit.

Regulating and monitoring the foods used to fundraise to ensure they adhere to
the healthy eating focus agreed to by the College community

Encouraging staff to use healthy foods as classroom rewards rather than
confectionary or sweet cakes and biscuits

Regulating and monitoring the food provision to students from the Canteen on
a regular basis to ensure they are following the Healthy Canteen Policy as set
out by the Victorian Government.

Continually obtain feedback from various stakeholders to evaluate and monitor
progress in achievement of the College’s goals about providing healthy food to
students and staff.
Curriculum, teaching and learning
Healthy Eating should be a theme that is encouraged and taught across the school
curriculum both formally and informally, inside and outside the classroom. Staff should
try as much as possible to set good examples and encourage dialogue among
students about issues surrounding their eating habits. Staff can actively participate in
the promotion of healthy eating through various activities. Some examples are:

When eating is allowed in the classroom or during school activities, students
should be encouraged to eat healthy food

When food is given to students as a reward, it should be tasty, nutritious and
encourage healthy eating

When engaging in out of school activities such as field trips, healthy meals
should be organised or encouraged if possible

Teachers should engage students in activities and discussions about how
healthy eating can be applied in different contexts for example during
environmental week and international week

Staff may also take a more active role by getting involved in the Healthy Eating
Committee

Food technology classes ensure as much as possible that healthy eating is an
essential ingredient of any menu planning and production activities.
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College Canteen-Food Service Policy
The Mount Eliza Secondary College Council engages a private Canteen service to
provide food on the school premises on a day-to-day basis. The Canteen at Mount Eliza
Secondary College should continue to play an important role within the school
community by complementing the knowledge about healthy eating that is learned in
the classroom and influencing students’ attitudes and behaviours towards food. The
College will negotiate with the Canteen provider to provide healthy foods that comply
as much as possible with government recommendations, whilst maintaining the
interests of the business.
1.
AIMS
The Canteen service provider will provide foods that reflect the “Dietary Guidelines for
Australians” (National Health and Medical Research Council 2013). The College
Canteen will aim to:

Make healthy snacks and meals available to students and staff

Provide a wide variety of nutritious foods
o
Provide more fresh food rather than processed foods
o
Provide a variety of serving sizes that depend on the foods energy
requirements

Promote healthier foods over and above less healthy options

Provide a menu that is categorised into the different foods categories

As far as possible make healthy meals affordable.
It is recommended that:

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Green foods should
o
always be available in the school Canteen everyday
o
be promoted, and encouraged as tasty, fresh and good value choices
o
be presented in an attractive way
o
be included as the main options in the Canteen menu
Yellow foods should
o Not dominate the Canteen menu and if possible their numbers should
be reduced
o Be the healthier choices within this category
o Have limited availability and/or selling times
o Have a variety of serving sizes
o Be served with fruits, vegetables or other foods that fall in the green
category
Red foods should
o Ideally be limited to be provided twice per term and not dominate on
the Canteen menu
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2.
Operation
A private provider engaged by the College Council will carry out the day-to-day
provision of a Canteen service.
3.
Nutrition information about foods to be offered
Food choices offered by the school Canteen service should provide foods that reflect
the “Dietary Guidelines for Australians (2013)” see relevant section below. Choices
offered must reflect and identify the three food categories of ‘Everyday foods’ (green),
‘Select Carefully foods’ (amber) and ‘Occasionally foods’ (red). The frequency of these
foods being offered for sale must reflect their colour category.
Portion sizes,
appropriate to the age group and stage of development, must also be a considered
factor. Detailed information is available in the “Go for your Life – Healthy Canteen Kit:
Food Planner”.
Guideline 2
Enjoy a wide variety of nutritious foods from these five groups every day:

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Plenty of vegetables, including different types and colours, and legumes/beans
Fruit
Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as breads,
cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley


Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans
Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced fat milks are not
suitable for children under the age of 2 years)
And drink plenty of water.
Guideline 3
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol
a. Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries,
pies, processed meats, commercial burgers, pizza, fried foods, potato chips,
crisps and other savoury snacks.

Replace high fat foods which contain predominantly saturated fats such as
butter, cream, cooking margarine, coconut and palm oil with foods which
contain predominantly polyunsaturated and monounsaturated fats such as oils,
spreads, nut butters/pastes and avocado.
b. Limit intake of foods and drinks containing added salt.


Read labels to choose lower sodium options among similar foods.
Do not add salt to foods in cooking or at the table.
c. Limit intake of foods and drinks containing added sugars such as confectionary,
sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and
sports drinks.
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4.
Strategies for promoting and marketing healthy choices
The college Healthy Eating Committee made up of students and staff will develop a
range of ongoing activities to promote healthy eating choices across a wide range of
college programs and activities. These programs and activities will include Healthy
Eating Days, fundraising events, promotional posters and newsletter inserts.
Consultation should also be undertaken with the Canteen management to provide
consistent information to students concerning the choices available to them from the
Canteen. Activities include categorising the Canteen menu into the food categories,
promotional posters about food provided in the Canteen, Dietary Guideline and AGHE
posters and other nutritional information posted up on the walls of the Canteen.
In addition, curriculum delivery in the Year 7 – 8 programs must provide consistent
information in line with the Dietary Guidelines and AGHE and should inform students
what they can expect to be able to purchase from the Canteen.
5.
Roles and responsibilities of staff and volunteers
A whole school approach should be taken to promoting healthy eating within the
college. This means that the responsibility of promoting healthy eating should be shared
amongst students, staff and Canteen personnel. Students and staff may contribute
through involvement in the Mount Eliza Healthy Eating Committee (HEC). The HEC will
engage in consultation with a representative from the Canteen to look at ways of
developing the College’s goals towards providing good nutrition to the school
community.
6.
Food safety and hygiene and occupational health and safety guidelines
and procedures
The Canteen staff should be aware of and comply with the Food Safety and Hygiene
procedures detailed in the “Victorian Food Act 1984”, the “Food Amendment Act
1997” and the “Food Amendment Act 2001”.
Staff should have received appropriate training in Occupational Health and Safety
protocol including food handling processes, manual handling practices, use of
machinery and all other OHS procedures identified by the college.
All electrical equipment used in the Canteen by staff must be subject to the
designated regular electrical tagging requirement. Canteen personnel must also be
well versed in emergency and evacuation procedures in case of emergencies.
7.
Canteen management
The Canteen management will be responsible for the hiring, training and payment of
employees and volunteers employed in the Canteen.
8.
Financial management
All financial management, including pricing and income, stock management and gifts
and concessions, will be the responsibility of the Canteen management. However,
Canteen equipment provided by the college will remain the property and responsibility
of the college.
9.
Links to the school’s curriculum and community
The Canteen service provider will, as much as possible, play an active role in promoting
healthy eating among the community it serves. The provider should look at ways of
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complementing knowledge learnt about healthy food in the classroom and take part in
events and promotions held at the college that they find relevant and beneficial. This
may be achieved through consultation with the Healthy Eating Committee and the
wider community into curriculum content as well as other school events for example
sporting events, fundraisers, HPV, International Week and Health Eating Days, as well as
through the college newsletter.
10.
Monitoring evaluation and review
This will be the responsibility of the Healthy Eating Committee with reference to the
Canteen management and to student/staff surveys.
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Addendum 1
Australian Dietary Guidelines for Australians
Guideline 1
To achieve and maintain a healthy weight, be physically active and choose amounts
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of nutritious food and drinks to meet your energy needs
Children and adolescents should eat sufficient nutritious foods to grow and develop
normally.
.
Guideline 2
Enjoy a wide variety of nutritious foods from these five groups every day:
Plenty of vegetables, including different types and colours, and legumes/beans
Fruit
Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as
breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley
Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans
Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced fat milks
are not suitable for children under the age of 2 years)
And drink plenty of water.
Guideline 3
Limit intake of foods containing saturated fat, added salt, added sugars
a. Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries,
pies, processed meats, commercial burgers, pizza, fried foods, potato chips,
crisps and other savoury snacks.


Replace high fat foods which contain predominantly saturated fats such as butter,
cream, cooking margarine, coconut and palm oil with foods which contain
predominantly polyunsaturated and monounsaturated fats such as oils, spreads, nut
butters/pastes and avocado.
Low fat diets are not suitable for children under the age of 2 years.
b. Limit intake of foods and drinks containing added salt.


Read labels to choose lower sodium options among similar foods.
Do not add salt to foods in cooking or at the table.
c. Limit intake of foods and drinks containing added sugars such as confectionary,
sugar-sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and
sports drinks.
Guideline 5
Care for your food; prepare and store it safely
Food Categories
Foods and drinks that the Canteen provides can be divided into three categories as
follows:
1.
Everyday Foods (green foods)
These are based on the five food groups detailed above and water. They are
high in nutrients and fibre, low in saturated fats, added sugar and salt, and do not
provide excess kilojoules. These should be eaten everyday and contribute to a
large part of an adolescent’s diet.
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2.
Select carefully foods (amber foods)
These contain some valuable nutrients but also have unhealthy ingredients. They
are mainly processed foods with fat, sugar or added salt such as Full fat dairy
foods; 100% fruit juices and ice slushees; artificially sweetened drinks; sports drinks;
reduced-fat processed meats; commercially prepared hot foods; reduced fat
high fibre snack foods; margarines, oils, spreads, sauces, gravies; snack food bars;
and breakfast cereals with added sugar, saturated fat or low fibre. These foods
are moderate in added fat sugar and salt, contribute to excess kilojoules if given
in large servings but do provide some nutritional value.
3.
Occasionally foods (red foods)
These are ‘extra foods’ that are non-essential and do not provide the body with
nutrients and are the least suitable for school services. They include sweetened
drinks, sports drinks, cordial and fruit flavoured drinks; deep fried foods; pastrybaked or crumbed hot foods; savoury snack foods; ice-creams and ice-cream
confections; cakes, muffins, sweet pastries, slices, biscuits and bars; cream, butter,
copha and chocolate spread. These foods are low in nutritional value, high in
saturated fat, added sugar or salt and provide excess kilojoules.
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