Download Wragby Primary School Food Policy Introduction This policy has

Wragby Primary School
Food Policy
Introduction
This policy has been written by the Healthy School’s Coordinator in consultation with the Senior Management,
Governors, Healthy School Task Group and School Council.
It follows guidance given in the Food in Schools Toolkit (2005).
Why do we need a food policy in school?
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Diet is central to health, and children’s diet can influence their health now and in the future: a
good diet in childhood can help protect against chronic diseases when older.
All recent studies and research shows that the prevalence of obesity and overweight is increasing in
children.
Research also shows that children in the UK eat too much saturated fat, added sugars and salt.
On average children only eat 2 of the recommended 5 portions of fruit and vegetables a day.
Poorly nourished children, including overweight and obese, often experience social and
psychological problems, which can also impact on their behaviour and performance at school.
As children spend an average of one quarter of their waking lives in school, schools need to
promote healthy food and drink choices throughout the school day.
The school environment, staff and pupil attitudes and what children learn in the classroom, have a
major influence on their knowledge and understanding about health.
Benefits of a Whole School Food Policy
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Sets out a coordinated approach to food and drink to increase the availability of healthier options.
Ensures quality of access and participation for all.
Reinforces appropriate messages relating to food and drink.
Engages the entire school community.
Establishes effective working partnerships.
Ensures greater sustainability through planned action.
Communicates our shared vision, ethos and values to pupils, staff, parents/ carers, governors and
the wider community.
Water bottles
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Children are provided with a free water bottle on entry to school and are encouraged to bring
water bottles to school each day.
 Water bottles should not be shared- each bottle should be clearly labelled.
 Bottles should be taken home regularly and thoroughly washed. They can be filled from the water
coolers located in classrooms. Staff will need to ensure that bottles are taken home regularly.
 Water bottles will be kept in the classrooms, as directed by the teacher (on the side or tables).
 Children should be given opportunities to drink through the school day- this might be timetabled
after play/ PE sessions.
 Children who have not brought a water bottle to school should not be given cups to drink from,
unless the teacher has a concern that the child is dehydrated. Drinks can be taken from the water
fountains.
Water bottles should not be used near computers or other electrical equipment.
Toilet Access
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It is important that pupils are allowed to go to the toilet when they need to.
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Children are encouraged to go to the toilet at the beginning of the day, playtimes and lunch. If they
need to go in a lesson, they are encouraged to wait until the independent activity rather than
during the teaching input.
Parents of children with specific urinary or bladder problems should inform the class teacher so
that provision can be made.
Promotion
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Posters about the importance of drinking water should be on display around school.
Leaflets should be given to parents about the importance of drinking water and keeping water bottles
clean.
Adults should be acting as role models, by being seen to drink water during the day.
Hot school lunches
Our contractors, The Farm Kitchen, are a Gold award company who analyse the contents of their meals to
ensure that the children receive all the nutrients required for a balanced diet.
On a daily basis, pupils must be offered carbohydrates, proteins and vegetables on their plate. Every effort must
be made to ensure that appropriate choices are available for all pupils throughout lunchtime.
We are committed to our school lunches meeting the healthy, sustainable practices in the aims and objectives.
The school is committed to keeping parents and carers informed about recent and future changes to the
nutritional content of school lunches, whether brought about by local or national initiatives.
All meals provided meet the Government's Minimum Nutritional Guidelines for school catering. It is noted that
Genetically Modified foods, foods containing nuts and mechanically re-claimed meat is strictly banned from
school lunches.
 Chips will only feature on the menu once a week.
 A traditional roast will appear on the menu each week.
 Meals will be more traditionally cooked with vegetables added to the recipes.
 There will be more variety of vegetables and fresh herbs on the menu.
 Fruit will be included in the traditional sweet served with custard sauce, or a fresh fruit salad option will be
provided.
 The overall choice has been reduced in order to help younger pupils choose healthy combinations.
 Water will be offered.
 All menus have had salt, sugar and fat levels reduced.
The school is committed to publicising menu information received from the contractors to parents and carers.
This information should be available on request at the school office as well as on display in various areas
within the school.
Healthier Lunchboxes
Aims:
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To engage pupil interest with making healthier choices about their diet.
To increase the contact between home and school.
To give parents/ carers relevant information on aspects of food and health.
To help parents/ carers put together healthier lunches for their children.
Research from the Food Standards Agency indicates that children who take a packed lunch to school
are eating too much fat, salt and sugar in one meal.
The school actively discourages some packed lunch foods. A list of foods considered to be in this
category includes the following: Crisps, Sweets & Confectionary, Chocolate Bars, and Added-Sugar
and/or Sweetened Drinks.
The school recognises that parents provide packed lunches for a variety of reasons, including dietary
requirements or intolerance, and religious observance. For this reason, no food may be swapped or
shared from packed lunches.
Food not eaten in a packed lunch will be taken home by the child to ensure that parents know what
their child has or has not eaten. We will encourage parents to include in lunchboxes those foods which
are known to have a positive impact on the child's physical development and ability to concentrate and
thus learn effectively.
Lunchtime Environment
Aim:
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To improve pupil behaviour during lunchtime.
Research shows that pupils’ surroundings have an impact on their sense of well-being. To develop
healthier eating habits pupils must respect and enjoy the environment they sit in.
Because children eat in the hall, we want the hall to have a different “feel” during lunchtimes so that
this time is separate from other hall times and recognized as being a special time of day.
In the hall:
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Children are encouraged to chat and socialise.
Queuing is staggered to avoid frustration and minimise accidents.
Children queue by table rather than age and FSM children are not discriminated against.
Dinner supervisors encourage children to eat savoury food first and reward good manners.
Dinner supervisors support children in the appropriate use of cutlery.
Special events or times may be marked with flowers on the table.
COOKING IN SCHOOL
Aim:
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To provide opportunities for children to cook in school.
To teach children in cross-curricular topics and real-life situations.
To ensure children understand hygiene and safety related to cooking and food
preparation.
To encourage children to try new food (from different cultures) and develop a
balanced diet.
To develop children’s interest in cooking, food and health.
To encourage children to make informed choices about their diet.
To develop children’s knowledge of where food comes from and the importance of
trade.
Teachers are required to include cooking in their curriculum work. This might be part of:
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Design and Technology food unit.
Literacy (following and writing instructions)
Numeracy (weighing ingredients)
Science (changing materials)
History (food from different periods and civilisations)
Geography (food from different countries)
RE (special food, harvest)
PSHE and citizenship (healthy eating cooperation, fund-raising)
Staff are encouraged to give non-edible or healthy alternatives instead of chocolate/ sweet treats as
rewards. This does not mean that they are not allowed to give edible treats, but that it should be
limited to special occasions (such as Christmas, Easter and end of year).
STAFFROOM
Staff are encouraged to remember that they are important role models for children and that they
should be promoting an enjoyment of food and having a healthy-balanced diet.
HEALTH AND SAFETY
All staff need to be aware of which children have food allergies or special dietary requirements, how
severely they react and the first aid procedure if a reaction occurs. A poster with photos and
information about all of these children is available in the main office. Staff should be made aware of
these at the start of every term in staff meetings and TA meetings.
Staff need to check all food brought into and for use in school and ensure that it does not contain nuts
or traces of nuts.
April 2014