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Health Education Partnership Ltd – www.healtheducationpartnership.com 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]