HEALTHY EATING POLICY

Transcription

1 St John Bosco School, Brooklyn Park HEALTHY EATING POLICY Policy developed: 2007 Reviewed: 2012, 2015 Review due: 2018 St John Bosco School 19 Lipsett Tce., Brooklyn Park SA Phone: (08) Fax: (08) Website: Respect Understanding Affirmation Happiness 1

2 1. INTRODUCTION St John Bosco School is committed to actively promoting health and well being in relation to food and nutrition. The School acknowledges that families are primarily responsible for the provision of food for their children. The Policy and associated guidelines support families in this role and aim to be inclusive of socio economic, cultural and spiritual perspectives. 2. RATIONALE Recent studies have found that the incidence of childhood obesity in Australia is increasing at an alarming rate. This is impacting on children s physical, emotional and social health, and on their cognitive development. Food intake also has significant implications of student s learning behaviours. Children and adolescents need sufficient nutritious foods to grow and develop normally. Schools and preschools are responsible for student s learning regarding food and nutrition as part of the National Australian Curriculum, Standards and Accountability Framework. 3. SCOPE AND RESPONSIBILITIES This Policy and its associated guidelines will guide and cover the following activities and initiatives: The sale of food and beverages in the Canteen The use of food in classrooms Food brought from home Shared lunches Catering at school events Fundraising This Policy will be the shared responsibility of all members of the school community including teaching and non-teaching staff, parents, volunteers and students. The Policy acknowledges that the school is a nut-free zone & allergy aware. 4. AIMS This Policy aims to: Continually educate the whole school community about the importance of healthy eating Actively promote the provision of healthy food choices from home Actively promote daily fruit and vegetable consumption Support frequent drinking of fresh, clean water Promote that foods should not be used within Personal Responsibility measures for example given as a reward for positive behaviour or withheld as a consequence measure Provide opportunities for students to eat routinely at scheduled break times, this includes designated times to eat Provide opportunities for students to eat Brain Food (a list is suggested as part of this Policy) Require that all food purchased via the Canteen supports the promotion of healthy foods Ensure that healthy food and drink choices are provided at St John Bosco School 5. PRINCIPLES The policy, associated guidelines and implementation will reflect the following principles: Be allergy aware Be realistic Provide flexibility Be financially practical Be consistently applied Be supported by ongoing community education about healthy eating/allergy awareness Be linked to the curriculum Be a shared responsibility of the whole community 2

3 6. IMPLEMENTATION Food in the school Canteen is classified into three categories: Green (Choose plenty eg. fruit, vegetables, protein rich foods) Amber (Select carefully eg. low fat, low salt, low sugar, commercial products) Red (Occasional foods and drinks eg. all types of confectionery) These categories are based on the Australian Guide to Healthy Eating according to their nutritional value. Foods and drinks in the GREEN category will make up most of the foods sold in the Canteen Foods and drinks in the AMBER category will be available in reduced supply Foods and drinks in the RED category may be sold for special events. Note: As occasional foods, RED food and drink may be available at traditional school events such as Sports Day, Mission Day and School Discos and GREEN and AMBER choices will also be readily available. The GREEN and AMBER Categories are encouraged as a guide for families when making their selection of foods from home for recess or lunch, to purchase as lunch orders or to contribute to shared lunches. Healthy Food choices at the Canteen will be promoted through the Curriculum, Classroom Newsletters and the School Bulletin. 7. MANAGEMENT THE SALE OF FOOD AND BEVERAGES IN THE CANTEEN GREEN category food will make up most of the foods sold in the Canteen. AMBER category food will be available in reduced supply. Occasional opportunities eg. Show Down Doughnuts and Sausage Sizzle will be sold through the Canteen as one offs to celebrate community events. At such times, the community will be advised via Class Newsletters and the School Bulletin. EDUCATION Teachers will support the Policy by talking to students about being allergy aware and nut free aware choosing the right foods for Brain Food talking about Recess and Lunch foods bringing food to school for special occasions helping to support students in the class who have allergies not to share food. THE USE OF FOOD IN CLASSROOMS Teachers provide a mid -morning Brain Food time for students (this time needs to be flexible due to the variety of activities students participate over any given week). It has been recognised through research that people regularly need food and water to maintain high-level brain function. This has important implications for students in our school. brains run better on a nibbling diet. Nibblers were shown to have better cognitive functioning, fewer discipline problems, lower cortisol levels, better glucose tolerance and better maintained insulin levels. For a young developing brain the most important meal of the day is arguably breakfast. The metabolic rate in the brain increases soon after the alertness chemicals move us out of sleep patterns and into daytime cycles. An increase in blood flow to the brain will ensure that the nutrients are carried to the brain for conversion into chemicals. Brain cells require fuel (through glucose) to operate effectively, and water to keep them hydrated. Proteins also boost alertness while carbohydrates induce calmness or relaxation. 3

4 Research shows that a significant number of Australian children skip breakfast or eat foods before school that are not ideal for optimum brain function. For some others, particularly during periods of growth, the wait until recess time can also cause a decrease in energy and brain function. The brain needs a regular supply of water as it is made up of approximately 80% water. Throughout learning, it is vital to keep the brain in top working order. Too much time between eating can cause a loss of concentration and decrease alertness. This obviously has implications for skipping meals, especially breakfast and students who eat early before school and have nothing again until am. John Joseph, Focus Education Food for Thought: The Critical Foundation for Brain Care. Recommended for students Reception to Year 7. Acceptable Brain Food includes: High protein food, (including meat) - non processed Fruit and vegetables Plain rice cakes Plain unsalted popcorn Chick peas and other legumes Cheese sticks /cubes Water No yoghurt, tinned fruit or pre-packaged food Students will: Eat only approved brain foods. Parents/caregivers will: Support the Policy by encouraging their children to eat an appropriate and healthy breakfast prior to school. Provide their children with healthy food options for Brain Food time. The food provided for this snack time needs to be separate from what is provided for Recess and Lunch, and should be appropriately stored (eg. in a separate container). Provide a water bottle filled with water only for use in the classroom and play each day. Be allergy aware and nut free. FOOD BROUGHT FROM HOME Must be nut free and recognise allergy aware requirement. Students are made aware in class about students with allergies. Students with allergies are educated about their allergy and know to ask about food ingredients. Parents/caregivers are given many reminders with notices in the School Bulletin and on visual displays found displayed around the school. SHARED LUNCHES Must be nut free and recognise allergy aware requirement. This includes food brought to school for class parties and special shared luncheons. A note needs to go home to parents prior to the event to advise the celebration and the nut free and allergy aware requirement. Ingredients must be listed. CATERING AT SCHOOL EVENTS Must be nut free and recognise allergy aware requirement. Ingredients must be listed. 4

5 FUNDRAISING: PARENTS AND FRIENDS, CANTEEN AND STUDENT LED INITIATIVES At fundraising events, foods from all categories (GREEN, AMBER and RED) may be sold and consumed, eg. Mission Day, Sausage Sizzles, School Disco and Parish/School Functions. Purchase is always a parent/caregiver choice and optional. 8. REFERENCES Food Act, and Regulations under the Act The Food and Drink Supply Strategy for South Australian Schools and Preschools Eat Well SA Schools and Preschools Healthy Eating Guidelines Rite Bite John Joseph, Focus Education; Food for Thought: The Critical Foundation for Brain Care 9. REVIEW This Policy will be reviewed as part of the ongoing review process. REFERENCE: GREEN/AMBER/RED FOODS From: GREEN Food and drinks in this category are the best choices for schools and preschools. They include nutritious foods from these five groups every day: Vegetables and legumes/beans Fruit Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties Lean meats and poultry, fish, eggs and plant-based alternatives - tofu, nuts and seeds and legumes Milk, yoghurt and cheese and/or their alternatives, mostly reduced fat Food Type Examples Vegetables Fresh and frozen vegetables; different types and colours - used in a variety of different ways. Legumes/beans All forms of prepared beans and peas, baked beans, red kidney beans, soy beans, mung beans, lentils, chickpeas, peas, bean curd, tofu and pappadums (made from legume flour). Fruit Washed fresh fruits, frozen, canned and dried fruits. Breads White, multigrain, wholemeal, rye, hi-fibre breads or rolls including:burritos, English muffins, focaccia, lavash, Lebanese, pita, raisin/fruit, tortillas and Turkish. Some corn crisp breads and rice cakes. Breakfast cereals Wholegrain breakfast cereals that are high in fibre and lower in salt and added sugar. Rice, pasta, noodles and other grain foods Rice, pasta, noodles, polenta, couscous, oats, quinoa, barley and burghul/cracked wheat (often used in tabouli salad). Wholegrain or wholemeal varieties are preferable because they provide more dietary fibre, vitamins and minerals than refined grain (cereal) foods. Milk, yoghurt, cheese and alternatives reduced fat Reduced fat plain milk serves 600ml or less for secondary schools and 375ml or less for primary schools and preschools. Reduced fat flavoured milk (not coffee) serves 375ml or less and smaller size recommended for primary schools and preschools. Low fat yoghurt, custard and cheese. Also see drinks. 5

6 Lean meats and poultry,fish, eggs, tofu, nuts and seeds and legumes/ beans Lean beef, lamb, pork, chicken, canned tuna and salmon and eggs. Unsalted plain and mixed nuts. Processed meats such as salami, corned beef, chicken roll, bacon and ham tend to be high in fat and/or salt - select low fat reduced salt types and use in small amounts (see above for legumes/beans). Drinks Water is the best drink and a great thirst quencher! Cool, fresh, clean tap water is recommended. Reduced fat milk and reduced fat (calcium enriched) soy drinks. AMBER DON T LET THESE FOODS AND DRINKS DOMINATE Many foods that are found in the AMBER segment of the spectrum can be convenient to offer. However they should not dominate the menu at the expense of healthier GREEN choices. A menu that consists mostly of AMBER foods will provide the student with food choices containing too many kilojoules at the expense of the fresh choices that children and students need for health and vitality. Food Type Examples Full Fat Dairy Foods Milk (plain 600ml and flavoured 375ml, not coffee). Yoghurt, custard and cheese. Full fat dairy foods are higher in saturated fat and full fat flavoured milks in large serve sizes can contribute excess energy (kilojoules). Savoury commercial products There are many savoury commercial food products in the marketplace. Check labels against the attached nutrient criteria to ensure products fit into AMBER and not into the RED category. Examples include savoury pastries, spring rolls and dim sims, pasta products, pizza, oven baked potato products, sausages, frankfurters, meat patties, meat balls, chicken drumsticks, pork spare ribs, fried rice and noodles, ready to eat curries, stroganoff and stew type products. Choose reduced salt varieties where available. Processed meats Use in small amounts only, as larger serve sizes can provide too much saturated fat and/or sodium. Select reduced/low fat and salt varieties. Examples include fritz, ham, salami, bacon, chicken roll, corned beef and pastrami. Margarine, mayonnaise and oil Choose polyunsaturated or mono-unsaturated (and reduced salt) varieties and use sparingly. Make sure you can see the bread through the spread! Spreads Use sparingly. Choose reduced salt varieties where available. Examples include peanut butter and other nut spreads, fish, chicken and meat paste, yeast spreads. Sauces and gravy Use sparingly. Choose reduced salt varieties where available. Examples include tomato sauce, sweet chilli sauce and gravy. Some sauces (e.g. satay) also contain nut products. Snack food bars Check the label against the attached nutrient criteria. Examples include breakfast bars, cereal bars, and fruit bars. Savoury snack foods and biscuits Check the label against the attached nutrient criteria. Examples most likely to fit here include oven baked snack biscuits, some popcorn, and some dry biscuits. Select reduced salt varieties where available. Cakes, muffins and sweet biscuits Check the label against the attached nutrient criteria. Some un-iced cakes, muffins and sweet biscuits that are a small to medium serve size or have been modified (e.g. reduced levels of fat and/or sugar and include fibre) may fit into the AMBER category. Ice creams, milk based ice confections and dairy desserts Check the label against the attached nutrient criteria. Ice creams, milk based ice confections and dairy desserts that are not coated in chocolate, premium or in a large serve size are likely to fall into the AMBER category. 6

7 Ice blocks, fruit based ice confections, slushees Check the label against the attached nutrient criteria. Choose those based on 99% fruit juice and serve size 250ml or less. Drinks Fruit juice choose those that are 99% juice 250ml or less. Breakfast cereals Some breakfast cereals with added sugars and/or saturated fat fit into AMBER. Avoid those with high levels of added sugar. Select those with 400 mg sodium or less per 100g. RED The food and drinks that fit into this segment are not essential for a healthy diet and are banned from sale at school canteens and preschools. They are outside of the foods recommended by the Dietary Guidelines for Children and Adolescents in Australia and are based on the extra foods as defined by the Australian Guide to Healthy Eating. ood Type Examples The following foods and drinks are always in the RED category and do not need to be checked against the criteria. Drinks Soft drinks, artificially sweetened soft drinks, sports drinks, flavoured mineral waters, sports waters and fruit drinks.* Confectionery Confectionery-all types. Drinks containing caffeine or guarana Drinks containing caffeine, such as coffee milk, or guarana (a natural caffeine source) such as energy drinks. Icy poles and ice-crushes All types unless 99% or more fruit juice and less than 250ml. Artificially sweetened food and drinks All types. The following foods may be provided on a maximum of two occasions a term in certain situations such as the celebration or fetes in which the whole school community is involved. Deep fried foods All types. Snack foods# Savoury snack foods crisps, chips, biscuits and other similar products. Ice-creams# All types. Cakes and slices# Cakes, muffins, sweet pastries and slices-croissants, doughnuts, cream filled buns/cakes, sweet pastries, slices and bars. Medium to large serves of many cakes and muffins. Savoury pastries# Pies, pasties, sausage rolls. Other savoury hot and cold foods# Pasta meals, pizzas, baked potato products, dim sims, fried rice and noodles, crumbed and coated foods, frankfurts and sausages 7