Healthy Eating and Nutrition

Food:Food is central to the service provided by County Caterers. Meal provision is based on the use of fresh and local ingredients wherever possible using only locally and regionally sourced fresh meat and poultry, local vegetables when in season, delivered by suppliers based in the County who are able to provide details on the provenance of produce supplied, with food cooked in school kitchens fresh every day. Our food tenders make reference to the Public Sector Food Procurement Initiative (PSFPI) which supports the Government’s “Strategy for Sustainable Farming and Food – Facing the Future”. The objective of this strategy is to secure a sustainable, world class farming and food sector contributing to a better environment and healthy and prosperous communities.

Nutritional Standards:The standards were developed following research showing that children were not making healthy food choices at lunchtime and that school meals did not meet their nutritional needs. There are two standards that we must comply with when providing school catering:

1. Food Based Standards:They define types of food which are no longer allowed or are restricted, in order to replace food high in fat, sugar or salt with more nutritious food and drinks and were introduced to ensure nourishing food is served more frequently.

2. Nutrient – Based Standards:It is important that school lunches contain sufficient energy and micronutrients to promote good nutritional health in all pupils and to protect those who are nutritionally vulnerable. The nutrient-based standards aim to make the food offered healthier by increasing the vitamin and mineral content and decreasing the fat, saturated fat, non-milk extrinsic sugars and sodium, (salt), content. For more information of the nutritional standards: http://www.childrensfoodtrust.org.uk/

Information about Healthy Eating Is a Young Persons’ diet so bad?

Balance

It can be – a recent survey found:-

The amount of calories you need each day is dependent on age, size, gender and level of activity - a typical young person needs around 1,00 calories a day!

• • • •

Only 1 in 10 children are eating their recommended ‘five-a-day’ of fruit and vegetable portions 4% of children eat no vegetables 25% of energy comes from snacks 25% to 40% of children ages 10 – 16 skipped breakfast some or all the time

Good dietary habits are important when you are young and will help you maintain good health later in life.

Some facts! Green Vegetables – give you:• • • • •

Folate – to make red blood cells Vitamin C – for healthy skin, bones, wound healing and teeth Vitamin E – helps to heal wounds and wound scarring, is needed for red blood cells and nerves Magnesium –needed for healthy bones and for nerve and muscle functioning Iron –essential for healthy blood

The lifetime supply of calcium in your teeth and bones is laid down when you are young. Not taking in enough calcium rich foods such as milk, green vegetables, bread when you are young may contribute to brittle bones and osteoporosis later in life.

Drinking Water – 50% to 70% of body weight is made up of water. You need to keep hydrated. This will help in several important ways:• • • •

To help you concentrate for longer periods To help you stop feeling tired To keep you more alert To help prevent headaches

Breakfast Start the day with a fortified breakfast cereal and semi-skimmed milk

Balance Good dietary habit is all about Balance

Everyday choose two or three types of food from:• • • •

Fruit and Vegetables – fresh, frozen, canned, dried Bread, Cereals, Potatoes, rice, pasta, noodles Meat, Fish, Eggs, Nuts, Pulses, Beans Milk, Cheese, Yoghurt – look for low fat

Some Useful Websites:The British Nutrition Foundation www.nutrition.org.uk Food a fact of life www.foodafactoflife.org.uk Children’s Food Trust www.childrensfoodtrust.org.uk NHS www.nhs.uk/livewell/goodfood/

Food Policy

County Caterers is a ‘Fresh Food’ Organisation. North Yorkshire County Councils food procurement strategy is based on local and regional sourcing of food which supports local business, provides traceability of produce and contributes to the health and wellbeing of its children and young people

Our Policy:•

•

• • • • •

• • • • • •

•

Food served will be compliant with the Education (Nutritional Standards and Requirements for School Food) England, Regulations 2007 In consultation with our customers and Catering Managers, menus are carefully formulated to provide optimum levels of nutrients. Meals will be prepared fresh each day by caring and committed staff Local and regionally produced fresh meat and poultry and fresh fruit and vegetables will be used in the preparation of meals. Local and regionally produced free range eggs will be used in all home baking Only non-hydrogenated fats will be used in the preparation of food Meals will be prepared using ingredients which will not contain any additives associated with health problems in children and young people including sweeteners, colourings, emulsifiers and thickeners Salt will not be used in cooking and sugar will be reduced in all recipes Milk and Yoghurts will be low fat Meals will provide at least three of the five fruit and vegetables that our customers are recommended to eat each day. Meals will provide plenty of plant based fibre and slow release carbohydrate. Meals will provide more zinc, calcium, iron and vitamins than the average packed lunch Meals are prepared in clean, hygienic kitchens by trained catering staff following the HACCP Food Safety Management System Fresh drinking water is always available for our customers in our dining rooms

Cashless Catering Systems

A Cashless Catering System uses information technology, which removes the handling of cash at the point of sale and speeds up the food service. Schools can choose a system that meets their specific requirements with a pupil recognition system of their choice. Research has showed the perceived benefits of having a cashless catering system for:-

Pupils:• • • •

Reduces queuing time by speeding up delivery at the point of sale Removes stigma for free meal pupils by protecting their anonymity at the point of sale Removes cash from pupils pockets so reduces the opportunity for bullying or theft It’s easy to use

Parents:•

• • •

Can pay by cheque or notes directly to the catering manager which ensures the money is used to purchase a school lunch or breakfast/break. Can pay on-line and access information about their child’s account Can request a report on the eating habits of their child Can set a daily spend limit.

Biometric Fingerprint Scanning Fingerprint recognition technology is a more recent advancement in unique identification for cashless catering systems. Here, an image of the student’s fingerprint is taken and registered. The image is converted into digital data (usually an alphanumerical code) using a secure cryptographic method. This becomes the unique identifier, which is only decipherable to the biometric ‘reader’. The initial fingerprint image is not retained or stored. When a student wishes to access their account, they place their finger on the biometric reader. The stored fingerprint digital data is matched and the unique account is accessible. This system has ‘sensitivity and security issues’ from parents and students alike. One of the main causes of concern initially can be the fear that biometric fingerprinting is akin to police/criminal fingerprinting and that a ‘record’ is being retained for the future. However, according to interviews with biometric providers and catering providers alike, once the operation of the system has been explained and understood the majority of students and parents give their permission for schools and authorities to change to biometric. Where a student/parent decides to opt out, pin numbers are provided as an alternative option, ensuring inclusively.

Methods of Topping up Pupil Accounts

Schools and Caterers:-

By Cash

•

Depending on individual cashless catering system providers, and schools, both parents and children who prefer to pay by cash can do so through the use of Revaluation Units Cash Loaders. These provide users with the ability to check their balance and load cash onto their accounts in a simple and accessible way. Transactions are instantly credited and balances instantly adjusted. Account Balances are held on a central PC so that loss or damage to a swipe card does not result in loss of money for the user. Revaluation units are typically located on the school premises, in dining areas, entrance halls or secure lobbies. Parents with multiple accounts are able to select the account they wish to credit.

• • •

• • • •

Cashless systems can deal with large volumes of customers within the fixed time constraints of the school day. Can help schools to reschedule their lunch time arrangements to gain maximum efficiency from the installation a cashless system Increases school meal uptake and raises additional income which could fund the purchase of the cashless system. Cashless suppliers will advise, configure and install a system and support with training, backup and after sales service from engineers and give on-line support. Reduces the opportunity for bullying and theft by removing cash from school Enables nutritional reporting Can integrate and with link with other management systems. Pupil Identification Solutions Explained

By Cheque Cheques sent into schools by parents and are credited to their child’s account by school administration or catering manager

By Credit/Debit Card Payment Via the internet using companies such as Parentpay® (there are other companies offering this method of payment)

CONTACTS

Risedale Community College Catering Manager – Jane Atkins Email – [email protected] Telephone – 01748 830554

Area Manager – Kathy Kirvell Email – [email protected] Telephone – 07814 262113

Main Courses

Main Course with vegetables or bread Two Course set meal Homemade Soup

Potatoes, Rice & Vegetables

Roast, Creamed, Boiled, Wedges Chips Fresh Vegetables Baked Beans

Jacket Potatoes

Plain Jacket Potato Jacket with Baked Beans / Coleslaw Jacket with Protein Filling Extra Fillings

1 pot

1 Pot Meal of the Day Pasta King with Sauce Pasta King with Sauce and Cheese

Salad Bar, Boxes & Pots Pasta Pot Noodle Pot Layered Salad Pot Salad Box Topping from Salad Bar Pasta Portion Salad Portion

Bottled Water

Harrogate Spa Water 330ml Screw Cap Harrogate Spa Water 500ml Screw Cap Strathmore Twist Flavoured 330ml

Milk

Milk Carton 1/3 Milk Carton 500ml Flavoured Milk

£1.85 £2.10 £0.70 £0.60 £1.10 £0.55 £0.55 £0.85 £1.25 £1.60 £0.40 £1.85 £1.85 £2.10 £1.25 £1.25 £1.25 £1.60 £0.60 £0.55 £0.55 £0.40 £0.60 £0.65 £0.50 £0.60 £0.65

Sandwiches

Simply Sandwich Range Daily Range Premier Range Speciality Range

Hot & Cold Desserts Pudding with Custard Milk Pudding Custard Fruit Pot Dessert Pot Yoghurt

Home Baking

Bread Roll Biscuits Tray Bakes Scones, Cakes and Muffins

Hot Beverages Tea Instant Coffee Speciality Coffees Hot Chocolate

£1.00 £1.20 £1.55 £1.55 £0.80 £0.60 £0.25 £0.80 £0.80 £0.60 £0.35 £0.45 £0.55 £0.55 £0.50 £0.50 £0.65 £0.65

Cold Beverages

Fruit Juice Cuplet 85ml Pure Fruit Juice 200ml Fairtrade 100% Fruit Juice 200ml

£0.40 £0.60 £0.60

Juice / Water Cup 185ml Carton 200ml Pouch 200ml Bottle 330ml

£0.50 £0.60 £0.75 £0.70

Sparkling Juice / Water Bottle 330ml Can 330ml

£0.75 £0.95

MEAL TIMES

Risedale Community College Breakfast – 8.00 - 8.30 Break – 10.50 - 11.10 Lunch – 13.10 - 13.50