The School is committed to safeguarding and promoting the welfare of children and expects all staff and volunteers to share this commitment.

Transcription

1 November 2016 FOOD POLICY The School is committed to safeguarding and promoting the welfare of children and expects all staff and volunteers to share this commitment. Date approved by Governors: 23 rd May 2017 Signed For review: Website updated: Mr T Barr, Chair of Governors November 2018 BALDWINS GATE CE (VC) PRIMARY SCHOOL

2 FOOD POLICY INTRODUCTION The school is dedicated to providing an environment that promotes healthy eating and enabling pupils to make informed choices about the food they eat. This will be achieved by the whole school approach to food and nutrition documented in this whole school food policy. The policy was first introduced following consultation between members of staff, governors, parents and pupils through the Healthy Schools agenda. In previous years the policy has been reviewed by the Healthy Schools Committee and discussed with pupils through the School Council. This policy is formulated using: School Food Standards (January 2016) Eatwell Guide (March 2016) /Eatwell_guide_colour.pdf FOOD POLICY CO-ORDINATOR This school food policy and healthy eating strategy is co-ordinated by Vicky Danks, the School Council and whole school community. FOOD POLICY AIMS The main aims of our school food policy are: 1. To encourage all pupils to make informed food choices through the provision of information and development of appropriate skills and attitudes 2. To provide healthy food choices throughout the school day. 3. To ensure that our food provision reflects the requirements of all staff and pupils, taking into account religious, ethnic, vegetarian and medical needs; including allergies. These aims will be addressed through the following areas: Food Policy (November 2016) 1

3 1. EQUAL OPPORTUNITIES In healthy eating, as in all other areas of the curriculum we recognise the value of the individual and strive to provide equal access of opportunity for all. 2. CURRICULUM Food and nutrition is taught at an appropriate level throughout each key stage. We ensure that pupils learn about a balanced diet and that humans get nutrition from what they eat. Science provides an opportunity to learn about the types of food available, their nutritional composition, digestion and the function of different nutrients in contributing to health, and how the body responds to exercise. All staff have a copy of the Science curriculum requirements and assessments for each Key Stage. The Design and Technology curriculum outlines the following key principles: Where food comes from Across KS1 pupils should know: that all food comes from plants or animals that food has to be farmed, grown elsewhere (eg home) or caught Across KS2 pupils should know: that food is grown (such as tomatoes, wheat and potatoes), reared (such as pigs, chickens and cattle) and caught (such as fish) in the UK, Europe and the wider world Food preparation, cooking and nutrition Across KS1 pupils should know: how to name and sort foods into the five groups in The Eatwell Guide that everyone should eat at least five portions of fruit and vegetables every day how to prepare simple dishes safely and hygienically, without using a heat source how to use techniques such as cutting, peeling and grating In late KS2 pupils should also know: that seasons may affect the food available how food is processed into ingredients that can be eaten or used in cooking Across KS2 pupils should know: how to prepare and cook a variety of predominantly savoury dishes safely and hygienically including, where appropriate, the use of a heat source how to use a range of techniques such as peeling, chopping, slicing, grating, mixing, spreading, kneading and baking In early KS2 pupils should also know: that a healthy diet is made up from a variety and balance of different food and drink, as depicted in The Eatwell Guide that to be active and healthy, food Food Policy (November 2016) 2

4 and drink are needed to provide energy for the body In late KS2 pupils should also know: that recipes can be adapted to change the appearance, taste, texture and aroma that different food and drink contain different substances nutrients, water and fibre that are needed for health The PSHE curriculum encourages pupils to take responsibility for their own health and wellbeing, teaching them about the benefits of a healthy lifestyle. There are a number of opportunities throughout the curriculum for pupils to develop knowledge and understanding of health, including healthy-eating patterns and practical skills that are needed to understand where food comes from such as shopping, preparing and cooking food. The extended curriculum involves pupils in the planting and growing of food in the school garden. Children have been able to use food grown to cook with in school, take food home, sell food to parents (to raise money for seeds) and on occasion give food to the school kitchen to be used for lunch. In RE we discuss the role of certain foods in the major religions of the world, including those associated with religious festivals. There are many opportunities to include Food in other curriculum areas which we will be exploring over the next two academic years to ensure our rolling programme is appropriate and current. Teaching methods Effective teaching requires pupils to develop their understanding of healthy eating issues and appropriate skills and attitudes to assist them in making informed decisions. Teaching methods adopted in the classroom offer a rich variety of opportunities for participatory learning and include debating issues, group discussions and role-play. Leading by example and staff training Teachers, caterers and school nurses have a key role in influencing pupils knowledge, skills and attitudes about food, so it is important that they are familiar with healthy eating guidelines. To facilitate this Caterers have regular meetings with the head teacher. Visitors in the classroom This school values the contribution made by the school nurse and our Healthy Schools Consultant in supporting class teachers and appreciates the valuable contribution of outside agencies. We believe it is the responsibility of the school to ensure that the contributions made by visitors to the classroom reflect our own philosophy and approach Food Policy (November 2016) 3

5 to the subject. The status of visitors to the school is always checked ensuring that the content of the visitor s talk is suitable for the ages of the pupils. The school s code of practice for visiting speakers is adopted. Resources Resources for the teaching of healthy eating in PSHE have been selected to complement the delivery of the curriculum in other subject areas. Books are available for pupils in the library. The Internet is a good source of information, eg is used in KS1. Evaluation of pupils learning The healthy eating aspects of the National Curriculum are assessed through the Science and Technology curriculum knowledge and skills framework. Other aspects of healthy eating work are evaluated through activities, which have been built into the programme, as part of the planning process. 3. FOOD AND DRINK PROVISION THROUGHOUT THE SCHOOL DAY BUZZ Before and after school club Breakfast is an important meal that should provide 25% of a child s energy requirement and contribute significantly to their vitamin and mineral requirements. BUZZ provides a nutritious start to the school day. The breakfast menu includes: cereal, fruit and toast. Healthy snacks are provided in the after school care club. The menu is on display in the BUZZ room. National Nutritional Standards for School Lunches As part of the School Food Plan, a new set of standards for all food served in schools was launched by the Department for Education. They become mandatory in all maintained schools from January These school food standards are intended to help children develop healthy eating habits and ensure that they get the energy and nutrition they need across the whole school day. Food prepared by our school catering team meets the National Nutritional Standards for School Lunches. Food and Drink Provision at School Events PTA and other fund raising events are not part of the normal daily provision. The school manages these occasions so their frequency is monitored. At discos the PTA provides fruit squash and crisps due to the infrequent nature of such events. MORNING BREAK The school understands that snacks can be an important part of the diet of young people and can contribute positively towards a balanced diet. The EYFS has a snack shop which operates each morning. Food Policy (November 2016) 4

6 In KS1 and KS2 snack is available at morning break from the kitchen menu, this is paid for by parents. Children may choose from - milk, toast, crumpet, teacake and fruit. Children are allowed to bring a snack from home and we recommend fruit or something similar to that available from the kitchen menu. Sweets, chocolate bars, biscuits, crisps or fizzy drinks should not be sent into school. Morning Break Yes Fruit Yoghurt Bread products such as teacake, toast, crumpet, fruit bread, malt bread and toast No Nuts we have children with allergies Cereal bars these are extremely high in sugar/carbohydrates. A cereal bar can however be eaten at lunchtime Chocolate Bread products cooked in oil or coated in sugar eg doughnut Following guidelines from the Public Health Agency, cereal bars and processed fruit bars are high in sugar and not allowed as a break time snack. We are advised that that nonfizzy fruit juice drinks and cereals bars can be part of a balanced lunchbox if your child is having sandwiches, but please check the sugar content. KS1 children are provided with fruit or vegetables each afternoon as part of the Government National Fruit Scheme initiative to encourage 5 a day. Free milk is provided to all children until they reach their 5 th birthday. USE OF FOOD AS A REWARD The school does not use sweets or other food treats high in sugar or fat, as a reward for good behaviour or academic or other achievements. Other methods of positive reinforcement are used in school, eg stickers, team points, merit certificates. When children have a birthday in school we would ask parents not to send cakes or other sweet items into school. If parents wish their child to share a birthday treat with the class, then a selection of fruit provides a healthy alternative. DRINKING WATER The National Nutritional Standards for Healthy School Lunches recommend that drinking water should be available to all pupils, everyday, and free of charge. The school agrees with this recommendation and provides a free supply of drinking water. In EYFS and KS1 there are drinking fountains and in KS2 children have a water bottle, which can be purchased from school (or brought from home) and filled from the water cooler provided in the KS2 cloakroom. Food Policy (November 2016) 5

7 4. FOOD AND DRINK BROUGHT INTO SCHOOL SCHOOL MEALS On-site meals are prepared and provided by Chartwells catering services. They are committed to provide nutritional balanced meals for all pupils. There is a choice of meal with vegetarian option also available. A salad bar is a recent popular addition. Pupils are encouraged to eat a school meal. In FS and KS1 there is an extremely high uptake of the free school meals. As drinks are provided for the children, as part of their school meal, there is no need for them to bring their own All catering staff have undergone appropriate food hygiene training and the kitchen meets food safety standards. PACKED LUNCHES Packed lunches prepared by the school caterers adhere to the National Nutritional Standards for Healthy School Lunches. Packed lunches are provided for all children on free school meals when there is a trip. The school encourages parents and carers to provide children with packed lunches that complement these standards. This is achieved by promoting healthy packed lunch options using the principles of Balance of Good Health. Information for parents regarding packed lunches is on our Healthy Schools Website page. 5. SPECIAL DIETARY REQUIREMENTS SPECIAL DIETS FOR RELIGIOUS AND ETHNIC GROUPS The school provides food in accordance with pupils religious beliefs and cultural practices. VEGETARIANS AND VEGANS School caterers offer a vegetarian option at lunch everyday. When necessary the school also provides a vegan option. FOOD ALLERGY AND INTOLERANCE Individual care plans are created for pupils with food allergies. These document symptoms and adverse reactions, actions to be taken in an emergency, and emergency contact details. School caterers are made aware of any food allergies/food intolerance and requests for special diets are submitted according to an agreed process. Food Policy (November 2016) 6

8 6. FOOD SAFETY Appropriate food safety precautions are taken when food is prepared or stored. These vary depending on the food on offer and include: ensuring that adequate storage and washing facilities are available; that food handlers undergo appropriate food hygiene training; and that suitable equipment and protective clothing are available. Any food safety hazards are identified and controlled. We consult our local Environmental Health Department about legal requirements. Cookery Club Cookery Club operates each half term throughout the school year. It can accommodate 12 pupils over a 5 week period. It is organised and run by Vicky Danks and Jo Stonier with support from other members of staff when required. All staff have Level 1 Food Safety Training. Recipes are organised to provide opportunities to cook both sweet and savoury dishes, which incorporate fruit and vegetables. Children with food allergies and special food requirements are included. MONITORING AND EVALUATION Vicky Danks monitor the PSHE curriculum. Janine Robertson monitors the Science and D&T curriculum. The co-ordinators discuss pupils work with class teachers and books, displays and assessments are used for monitoring purposes. Food Issues are discussed at school council meetings and pupils are encouraged to contribute to the healthy eating agenda. When appropriate parents are invited to review the healthy eating policy and contribute to a healthy eating approach as part of the Healthy Schools Healthy Futures agenda. REVIEW The policy was written as a result of the changes to the Curriculum in September 2014 and reviewed in September 2016 to take account of the updated Eatwell Guide. It will be reviewed every 2 years or earlier if appropriate. It can be read in conjunction with the PSHE policy. Food Policy (November 2016) 7