Food Policy

This document provides a reference to the practice and approach this school has adopted following consultation with the school community, to food, nutrition and healthy eating.

The policy has been produced by the following members of the Personal Development and Well being Focus Group.

Consultation with the whole school community including parents and governors will take place when the policy is in draft form and before being accepted by the Governing Body.

The aim of this policy is to encourage a whole school approach to food and nutrition, which will provide a positive environment for the school community and contribute to the development of a sensible approach to food and health.

The policy covers every opportunity in the life of this school community where food or drink may be consumed, from breakfast club to break time snacks, water provision to birthday treats and after school clubs to governors’ meetings.

A whole day, whole school, food and nutrition policy involves the whole school community working together to ensure that any food and drink provided and consumed on the school premises promotes healthy eating. Having a whole day, whole school, food and nutrition policy in place, means that there is consistency between what the school practices in the provision of food and drink and what is taught in the curriculum.

Diet and Health

Recent research has shown that the majority of children are eating a diet high in saturated fat, sugar, and salt with a minimal intake of fruit and vegetables. A healthy, well-balanced diet, rich in fruits, vegetables and starchy foods can reduce the risk of obesity and prevent diseases such as Type 2 diabetes, certain cancers and coronary heart disease in adulthood. It is acknowledged that eating habits that help to reduce the risk of chronic disease in later life are best established in childhood. Foods containing saturated fat and salt should be reduced in the diet. The model for a healthy diet is the Eat Well Plate6 (a copy of which can be founding the Appendices). Reducing the frequency of consumption of sugary foods and drinks will also help to prevent dental decay. Sugary foods and drinks should be saved for mealtimes only. The incidence of childhood obesity is increasing and obesity is likely to persist into adult life. A Wirral study (Bundred et al, 2001)7 on the prevalence of overweight and obese children between 1989 and 1998 concluded that there was a highly significant increase in overweight and obese children over the decade to 1998. It is already known that interventions aimed at weight reduction must include increased physical activity as well as reduction in consumption of high fat and high calorie foods. Well-nourished students are likely to be more receptive to teaching and will learn better. As a healthy school, Pensby High School for Girls is fully committed to encouraging students to have a healthy, well-balanced diet and establishing good eating habits.

School Profile

The person responsible for this school food and nutrition policy is Pat Russell. The policy will be implemented from March 2008. A summary of this policy will be included in the school prospectus for parents and carers.

The percentage of students entitled to free school meals is 13%. The percentage of students who actually have free school meals is 69% on average but does change on a daily basis. The percentage of students who have a school meal is 42%. The percentage of students who have a packed lunch is 54.4%. Very few pupils go home for lunch so the remaining do not have lunch but eat at break from the school canteen. As a region the Northwest is ranked the 5th highest region for obese and overweight girls and 6th highest for overweight boys. The Health Survey for England reports that the proportion of 11- 15 year olds classified as overweight (including obese) in 1995 was 22.5%. This rose to 30.9% in 2005. Data from the most recent national oral health survey 2002/03 indicated that for the first time the oral health of 14 year-olds in West Wirral was worse than the average for the North West and for England. The percentage of students with untreated tooth decay at 14 years old on West Wirral is 6

Good Practice

The following practices, which ensure a health-promoting environment in terms of healthy eating for pupils and staff, take place in this school: Water provision - water fountains and water bottles on desks Birthdays – confectionery or birthday cakes are not brought in. Vending machines – that offer a range of healthier options

New Food Based Standards For Food Other than School Lunches In September 2007 the School Food Trust’s Food-Based Standards for Food other than School Lunches5 became legislation. Therefore the aims and objectives for section 1 (Breakfast Clubs), 2 (Break Time Snacks and Drinks) and 3 (Vending) are largely directed by this guidance.

At a glance – The Food-Based Standards for Food other than School Lunches:

• Fruit and vegetables must be provided in school food outlets.
• Free, fresh drinking water should be available at all times. The only drinks served should be water, milk, plain yoghurt drinks and milk drinks with less than 5% added sugar. This means that sweetened fizzy drinks which have little nutritional value are no longer allowed.
• Confectionery including chocolate bars, biscuits and sweets must not be provided.
• Savoury snacks such as crisps must not be provided. Only nuts and seeds with no added salt, sugar or fat are allowed. Salt should not be available at tables.

The School Day Break time snacks and drinks

This provision is particularly important for students who do not have breakfast before coming to school and will also ensure that snacks and drinks consumed at break time promote healthy eating.

Aim

• To provide a nutritious, mid-morning snack for all students.

Objectives

• The school will ensure that students have access to drinking water throughout the day and at break time It is recommended that sugary drinks (including fruit juice) are saved until lunchtime to help prevent tooth decay The school nurse can be available to discuss questions that may arise on the food and drink which can be brought into school Pupils will be discouraged from bringing glass bottled drinks into school because of health and safety considerations (See Appendix for a specimen letter to parents and carers giving information on drinks in school)

Expected outcomes

• Increase in student concentration span and therefore educational performance. Student behaviour is improved The caring image of the school is demonstrated

Vending Machines

Vending machines are a one-stop-shop for busy students wanting to grab their lunch and go. With their quick service, convenience and all the nutritious values of healthy food, vending machines can be a useful extension to the food service at lunchtime. The rising consumption of soft drinks, replacing water consumption in schools has been identified as one of the problematic social trends, which is contributing to the global obesity problem7. Along with other types of confectioner, frequent consumption of soft drinks either sugared or sugar free has been linked to erosion of tooth enamel through the acids present in the fruit or added to make the drink ‘fizzy’. The significant profit arising from vending machines and its importance for school funds is acknowledged. The generation of a significant profit margin through the vending of healthier food and drinks is important for school budgets. For more information on vending see ’Vending healthy drinks – A guide for schools’8

Aim

• To establish a profitable, healthier drinks vending scheme, which is an extension of the food service

Objectives

• As part of a ‘whole school approach’ to food and nutrition, the school community will be involved in consultation about vending machines, so that their views are sought and they feel part of the decision making process As vending machines are an extension of the school food service, similar priority will be given in terms of ensuring service continuity and reliability
• The school will give careful consideration to the siting of the vending machines, recognizing the advantages of their location in the dining area or a place close by, so that filling, maintaining and supervising are as easy as possible. The school will also endeavour to minimise congestion problems arising from the use of vending machines
• The school caterer will nominate specific personnel to take responsibility for the management of the vending machines so that the machines are kept clean, well stocked at all times, monitored for operational soundness and filled regularly
• Vending issues will be linked into existing school policy on litter
• The school will give consideration to the issue of recycling spent containers from the vending machines where appropriate
• Canned drinks and glass bottles will not be available in school vending machines because the of the risk of injury to pupils falling on discarded cans on the playing fields and the damage they do to grass cutting equipment
• The school will take responsibility to ensure that healthier drinks e.g. diet drinks, water and milk are available in the vending machine in line with new Government’s Food-based Standards and the messages in the taught curriculum
• The school will not accept vending machines with branding associated with those food or drinks high in fat, sugar or salt

The food served at lunch time

In September 2006 the School Food Trust’s Food-Based Standards for School Lunches4 became legislation. Therefore the aims and objectives for food served at lunchtime are largely directed by this guidance.

At a glance – The Food-Based Standards for School Lunches:

• No less than two servings of fruit and vegetables per day per child; at least one should be vegetables and at least one should be fruit
• Oily fish such as mackerel or salmon should be served at least once every three weeks.
• Bread should be available at lunch every day
• Free, fresh drinking water should be available at all times
• The only drinks served should be water, pure fruit juices milk, yoghurt and milk drinks with less than 5% added sugar. This means that sweetened fizzy drinks which have little nutritional value are no longer allowed.
• Confectionery including chocolate bars, biscuits and sweets should not be available for lunch.
• Savoury snacks such as crisps should not be available for lunch. Only nuts and seeds with no added salt, sugar or fat are allowed.
• Salt should not be available at lunch. Condiments such as ketchup and mayonnaise should only be available in sachets.
• Meals should not contain more than two deep-fried foods, such as chips and batter-coated products in a single week.
• Manufactured meat products such as chicken nuggets, burgers and sausage rolls, may only be served occasionally and only providing they meet standards for minimum meat content.

Aim

• To provide a good quality food service, which promotes healthy eating, and eating together sociably.

Objectives

• The school will work with the provider to ensure that the National Nutritional Standards for School Lunches are adhered to as a minimum The school and the provider will market and promote healthier choices. The school will promote the food service to parents by sending menus home and by organizing food-tasting sessions with the service provider Weekly menus and prices of food offered will be displayed in the school dining area and on the school notice boards Where possible the cook, kitchen staff and lunch time support staff, will receive information and training on ‘healthy eating’ which is consistent with the healthy eating messages that pupils receive through the curriculum The lunchtime staff will encourage students to choose healthy balances of food Jugs of water will always be available as a lunch time drink for students having a school lunch and those having a packed lunch The school will ensure appropriate time tabling of the lunch break to allow for civilised behaviours and good experiences of eating and talking with friends. The school will aim to find ways to enhance the environment for school meals by improving furniture, fittings and equipment in the dining area so that there is a pleasant environment for pupils and staff to eat their lunch The school will work with the provider to ensure well-planned, customer–friendly management and administration of rota/queuing systems There will be good supervision of students at lunchtime, with a sensitive manner by teaching and/or non-teaching staff The school will have a system in place to remove easy identification of a pupil who has free school meals and will work to eliminate any bullying/teasing that may occur to students receiving free school meals The school is committed to working with parents, pupils, staff and caterers to design menus to meet the religious, ethnic and vegetarian needs of students and staff Where a medical condition determines that a student eats a specialised diet (e.g. obesity, diabetes, coeliac disease, cystic fibrosis) the catering service will, where possible, try to accommodate the varying needs. The school will encourage parents to approach the school to discuss the individual requirements following consultation with their GP and a paediatric dietitian

Packed lunches

The school will raise awareness about eating a healthy packed lunch. Food and drink suggestions for inclusion in a lunch box will be made available The lunchtime arrangements for students eating a packed lunch will be given the same consideration as students eating a school lunch

Expected outcomes

Healthier food and drink options are available at lunchtime Students can choose healthier options on the menu An increase in the number of students having a school lunch, in preference to bringing a packed lunch A greater uptake of school meals by students entitled to free school meals, in preference to bringing a packed lunch Reduction in the number of students off the premises at midday, with all the potential disruption to the community and the school that this can entail. In addition it will help to reduce opportunistic truancy An enhanced environment in the dining area

Water provision

Adults need to drink at least 6-8 glasses of pure water a day. Low fluid intake can affect concentration and learning. The School Food Trust’s Food-Based Standards for Food other than School Lunches4 state that “Free fresh drinking water should be free and available at all times”.

Aim

• To ensure that students and teaching staff have access to drinking water and encourage students to drink more water at school so that they remain properly hydrated.

Objectives

• Students are encouraged to take their water bottle home each day for cleaning and refilling Each student will be able to have a water bottle filled with water and no other drink on their desk Canned and bottled drinks will not be allowed due to health and safety considerations Jugs of water and beakers are made available at lunchtime. Students can refill their bottles from the water fountains located in the toilets Teachers have the right to remove water bottles from disruptive students

Expected outcomes

• There is a reduction in the number of students reporting that they feel unwell Students remain alert and there is a reduction in the incidence of tiredness, headaches and general irritability Health problems including urinary tract infections, bed-wetting and constipation are reduced Student behaviour is improved Students’ mental and physical performances are improved

Special Considerations

Rewards

The school believes in the importance of rewarding and celebrating good behaviour and good work, but the practice of giving sweets is not consistent with the taught health message of reducing sugary foods in the diet. Sugary foods also contribute to damaging dental health. Dietitians are unequivocal in their view that food should not be used as a reward. Obesity is a major and increasing problem in the UK. The school will therefore not use confectionery or any other food as a reward. Good work and good behaviour will be rewarded in different ways Further examples of reward systems used in this school are documented in the Behaviour Policy.

Celebrations in school

From a social and cultural perspective, there will be times when it is appropriate for the whole school to celebrate special occasions together by sharing confectionery. Examples of these times may be: Easter, Christmas, Eid, Ramadan, Divali, Vaisakhi and Hannukah.

Competitions

The school will ensure that confectionery or any food is not given as prizes for competitions that are organized in school

Social catering/formal meetings

The school will provide healthier options for people to make an informed choice at events held at the school e.g. open evenings, school discos, plays, concerts and other public occasions. Healthier options will also be available at staff meetings, governors’ meetings and other formal meetings, thus promoting the ethos of the health promoting school to parents and the wider community.

Offsite provision

A packed lunch with a balance of healthier food and drink will be encouraged when students have school trips. The promotion of healthier food and drink provision is also maintained when students go away on residential trips.

Sponsorship and fund raising

The school will not participate in the collection of confectionery/snack wrappers/tokens to raise funds for the school. These products are high in sugar, salt and fat, and may contribute to: tooth decay and Type 2 diabetes, high blood pressure, and coronary heart disease respectively. This practice is not consistent with the messages being taught about healthy eating. 5. Curriculum

Aim

• To raise awareness of the basic principles of a healthy diet, enable students to develop an interest in healthy eating and empower students to make healthy eating choices.

Objectives

• Nutrition and oral health will be taught in the curriculum The school will ensure that the taught curriculum and food/drink provision throughout the day present a consistent message Where possible, kitchen staff and lunch time support staff will receive information and training on ‘healthy eating’ which is consistent with the healthy eating messages that pupils receive through the curriculum There will be opportunities for students to learn about food handling, food preparation and food safety in the curriculum.

Expected outcomes

• Students understand the importance of a balanced diet for good health and in helping to prevent obesity, tooth decay and chronic diseases in later life Students can apply the concept of a balanced diet to planning their own meals Students and staff are empowered to make improved choices about food in and outside school.

Working with Parents/Carers

Aim

• To work with parents to optimise the education, achievement, health and well being of students.

Objectives

• The school will work with and consult parents/carers about the food service in school The school will work with the catering provider to organize food-tasting sessions for parents/carers and their children Workshops for parents will be organized from time to time to support their role on the issue of healthy eating

Expected outcomes

• Parents/carers and school work more closely together An increased potential for a consistent approach to healthy eating at school and at home

Working with Teachers

Teacher attitudes and support can have a marked effect on students. Teachers are encouraged to teach by example so that healthy eating attitudes and values are modelled to students in and out of the classroom.

Miscellaneous

Equal opportunities

All members of the school community are valued and the school seeks to provide the best environment for their education experience, health and well-being, in line with the school’s equal opportunities policy.

Monitoring and evaluation of the whole day, whole school, food and nutrition policy

This policy will be reviewed biannually or more frequently if required. The review will evaluate the success of the objectives and expected outcomes for each aim in the policy. Following the review, a brief report will be made to the governors’ meeting. The person responsible for monitoring and evaluation of this policy is Pat Russell

Resources

Wirral Healthy Schools Team School Nurse Community Nutrition and Dietetic Services Oral Health Promotion Team (Department of Dental Public Health) Health and Wellbeing Resource Library, Gibraltar House Outside visitors will be required to provide a résumé of their relevant qualifications/experience and a brief on what they are expecting to deliver to pupils.

References

• Department for Education and Employment (1999) National Healthy School Standard
• Food in School Toolkit (2005). Food in Schools: the essential guide. P3. Department of health/Department for Education and Skills/5 A DAY /Healthy Schools/ NHS. DH Publications, London. Link: www.foodinschools.org
• www.healthedtrust.com
• 4 School Food Trust (2006) A guide to introducing the Government’s new Food-based standards for school lunches, School Food Trust, London
• 5 School Food Trust (2006) A guide to introducing the Government’s new Food-based standards for all food other than school lunches, School Food Trust, London
• 6 Food Standards Agency (2007) Eat Well Plate, Crown Copyright.
• 7 Bundred, et al (2001) Prevalence of overweight and obese children between 1989 and 1998: population based series of cross sectional studies. British Medical Journal, Volume 322, pp. 1-4.
• 8 Lobstein T, Baur L, Uauy R for the IOTF Childhood Working Group. Obesity in Children and young people: A crisis in public health. Obesity Reviews 2004; 5 (suppl 1); 4-85
• 9 Harvey, J. (2004) Vending healthy drinks –A guide for schools. Published by Food Standards Agency in association with The Dairy Council and the Health Education Trust