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Healthy eating contributes significantly to the being healthy national outcome for children
Children/young people have the confidence, skills, knowledge and understanding to make healthy food choices Healthy and nutritious food and drink is available across the school day |
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- National Nutritonal Standards Implementation
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| Meeting the New Standard - Food in Schools. |
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As you have no doubt heard in the media, this term sees the introduction
of new regulations about food in school, in particular healthier
menus for school meals, highlighted of course by the infamous Jamie
Oliver, with new regulations for foods other than lunches coming
soon! For more details of these just have a look at the information
supplied by the School Food Trust - there is a direct link to their
website on the right of this page.
It’s important to remember that although food-based standards
for food other than lunch will not be introduced officially until
September 2007, those working towards Healthy Eating theme
for Healthy Schools status will be expected to conform to the standards
as from now.
These will cover food sold through breakfast and after school clubs,
vending machines, tuck shops and mid-morning break services, the
basic principles being :
- No confectionary
- No pre-packed savoury snacks
- A variety of fruits and vegetables
- Access to water
- Drinks – water, milk, fruit juice, yoghurt drinks.
If you have any queries about the Healthy Eating theme just contact
us, on 9476202. If you have any queries about school lunches please
contact Jacquie Blake at City Catering Services, Eastcroft Centre,
9152036. For enquiries about training for School Cooks ring Val
Dobson, also at the Eastcroft Centre. |
| To gain accreditation for Healthy Eating |
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A Healthy School: |
Minimum evidence |
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Has an identified member of the senior management team to oversee all aspects of food in schools
Ofsted self evaluation 6a |
There is named member of the Senior Management Team (SMT) to oversee all aspects of food in schools
The person’s role in relation to healthy eating is known by staff |
2.2 |
Ensures provision of training in practical food education for staff, including diet, nutrition, food safety and hygiene
Ofsted self evaluation 6a
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This criterion should directly support 2.9
The school’s CPD file evidences how staff needs regarding practical food education are identified
Staff (such as Food Technology and PSHE teachers) can discuss their experience of appropriate CPD – examples might include the local training by community dietitians, DfES Food Partnerships Programme, food safety and hygiene courses etc. |
2.3 |
Has a whole school food policy – developed through wide consultation, implemented, monitored and evaluated for impact
Ofsted self evaluation 2a, 2b, 4d, 6a |
Parents/carers, governors, caterers and children/young people are/have been involved in policy development and can describe their involvement
A policy is available covering all aspects of food and drink at school, including appropriate curriculum links, reference to policy regarding
packed lunches/food brought into
school and children/young people going off-site to purchase food
The policy is referred to in the school prospectus/profile
The policy is regularly communicated to the entire school community
The policy and its impact is reviewed on an ongoing basis to reflect current DfES standards |
2.4 |
Involves children/young people and parents/carers in guiding food policy and practice within the school, enables them to contribute to healthy eating and acts on their feedback
Ofsted self evaluation 2a, 2b, 4d, 6a
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Children/young people and parents/carers are/have been involved in guiding the School’s Food Policy and can describe their involvement
Children/young people and parents/carers agree that their feedback relating to policy has been appropriately considered |
2.5 |
Has a welcoming eating environment that encourages the positive social interaction of children/young people (see Food in Schools guidance)
Ofsted self evaluation 4a, 6a
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The school has developed healthy/welcoming aspects of the dining room environment - including display and labelling of food, promoting healthy eating, ready availability of water, appropriate queuing arrangements, adequate time available to purchase and eat meal, non-stigmatisation of FSME children/young people, social dining and cleanliness
Children/young people and staff feel that the dining area makes a positive contribution to the dining experience including adequate time available to eat their meal and avoiding stigmatisation of FSME children/young people |
2.6 |
Ensures that breakfast club, tuck shop, vending machine and after school food service (where available in school) meets or exceeds current DfES school food standards
Ofsted self evaluation 4a, 6a |
Where service is provided:
The breakfast club meets or exceeds the current DfES standards
The tuck shop meets or exceeds the DfES standards
The vending machine meets or exceeds the DfES standards
The after school food service meets or exceeds the DfES standards
The governing body, the named member of the SMT (and Head Caterer where involved in service provision) agree that the non-lunch standards are being met and reviewed regularly |
2.7 |
Has a school lunch service that meets or exceeds current DfES standards for school lunches
Ofsted self evaluation 4a, 6a |
The school lunch service meets or exceeds the current DfES standards for school lunches
The governing body, the named member of the SMT and Head Caterer agree that the DfES standards for school lunch are being met and review this regularly (at least termly)
Healthy options are promoted
The caterer can say how minority ethnic and medical/allergy needs
have been considered/incorporated in menu planning
There is appropriate guidance (promoting healthier options) given to children/young people who have packed lunches and their parents/carers |
2.8 |
Monitors children/young people’s menus and food choices to inform policy development and provision
Ofsted self evaluation 2a, 2b, 4a, 6a
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The school has developed a system for monitoring menus and choices
The governing body, the identified member of the SMT and the School Caterer can demonstrate that they use data and how it influences developments |
2.9 |
Ensures that children/young people have opportunities to learn about different types of food in the context of a balanced diet (using the Balance of Good Health), and how to plan, budget, prepare and cook meals, understanding the need to avoid the consumption of foods high in salt, sugar and fat and increase the consumption of fruit and vegetables
Ofsted self evaluation 4a, 4f, 5b
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Healthy Eating found in Food Technology, PSHE and other subject areas
The Schemes of Work and/or out of hours activity incorporates age and ability appropriate lessons on a balanced diet, planning, budgeting, preparing, and cooking skills, for ideas and support
The curriculum considers the emotional aspects of food, the nature of eating disorders, the role of the media and is appropriately connected to aspects of emotional health and well-being.
A curriculum map is being developed or is in place |
2.10 |
Has easy access to free, clean and palatable drinking water, using the Food in Schools guidance
Ofsted self evaluation 4a, 4f, 6a
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Children/young people and staff say they have access to free, clean and palatable drinking water at lunch time and throughout the day, and have been consulted about where it is located
The school is monitoring the availability of water and ensures it is being used by children/young people
Water consumption is encouraged and promoted |
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Consults children/young people about food choices throughout the school day using school councils, Healthy School task groups or other representative pupil bodies
Ofsted self evaluation 2a, 4a, 4d, 4f |
Children/young people say that they are regularly (at least termly) and appropriately consulted about food choices – including school meals and food and drink other than lunch |
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