Healthy Eating Policy

Contents Page

Overview

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Summary Further Information History Approval Review

Key Information

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Purpose Statement Monitoring and Evaluation

Primary Information

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Definition

This document is available in large print or in an alternative format that meets your needs. Please contact the HR Officer. 

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Healthy Eating Policy 1

Overview

Summary

This document recognises the importance of the need to provide a healthy and balanced food offer at the College. Whilst there are no specific guidelines in place for Colleges and Nurseries, North Lindsey College has developed this policy around the guidance framework for the National Healthy School programme. To be recognised as having achieved National Healthy School status a school has to demonstrate evidence in the following four core themes;    

Personal, social and health education Healthy eating Physical activity Emotional health and well-being.

This policy details the College‟s approach to Healthy Eating although to be seen as a “Healthy College” the four core themes should be regarded as interrelated and interdependent.

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Further Information    

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Members of the SMT Head of Central Services Members of the Health & Safety Committee (including the Health & Safety Manager) Contract Caterers (via the site Catering Manager)

History

This policy was originally developed in March 2006 by a working group consisting of:   

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Head of Central Services The Health & Safety Committee Contract Catering Management Team.

Approval

This policy was approved by the Corporation on 22 May 2006.

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Review

The document will be reviewed annually by The Health and Safety Committee. 

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Healthy Eating Policy 1

Key Information

Purpose

To ensure that the food offer available from the retail outlets, vending machines and hospitality service at the College is healthy and nutritious and promotes the heath and well-being of learners, staff and visitors.

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Statement

We will aim to: 

Provide snacks and meals of a healthy nature

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Provide balanced meals that address the religious, ethnic, medical and allergenic needs of the College population (see note i).

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Provide access to safe, tasty and nutritious food and a safe and readily available water supply.

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Provide areas to consume food that are safe and pleasant to visit.

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Introduce and promote practices at the College to reinforce these aims, and to remove or discourage practices that negate them.

In the pursuance of our aims we will: 

Promote healthy eating and integrate healthy eating into all aspects of College activities including the curriculum offer, pastoral and social activities.

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Ensure that the healthy eating message is promoted and messages are consistent and up to date.

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Work closely with our catering contractor to ensure that the food offer available in the dining areas, from vending services or via the hospitality service is healthy and promotes health and well being. e.g. water, fruit juice, not fizzy drinks or food high in fat, salt and sugar.

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Monitoring and Evaluation

We will monitor and evaluate the catering provision to ensure the offer is healthy, balanced and broadly in line with the guidance framework of the National Healthy Schools Programme. This will be done by use of a variety of methods including: 

Auditing of the provision by the catering contract provider.

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Self Assessment of the curriculum offer.

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Auditing of the policy by an external agency/consultancy

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Feedback from the College Student Nutrition Action Group (SNAG)

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Annual reporting to the College Senior Management Team. 

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Healthy Eating Policy

Primary Information

There are currently no healthy eating guidelines in place specifically designed for Colleges or Nurseries, however we believe our catering provision should be a model of good practice. As well as promoting this good practice for all at the College it is essential we try to ensure today‟s school children entering college, continue eating healthily into their adult life. Our commitment providing „healthier‟ food options reflect the general guidelines being set for schools. 

Reduce salt (see note ii).

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Reduce fat (see note iii).

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Reduce sugar.

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Increase the provision of fruit and vegetables (see note iv).

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Increasing the provision of fibre-rich starchy foods (bread, rice, pasta, potatoes).

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Moderating dairy products and providing lower fat products.

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Moderating meat and fish products.

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Using cooking methods which lead to minimum destruction of nutrients (i.e. steaming, poaching, roasting (min fat) baking etc).

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In support of the fair trade movement, fair trade products including coffee, tea and chocolate will be offered (Decaffeinated coffee will be available upon request).

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Support the use of local and regional produce.

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A Nutrition Specialist will assist with menu compilation and advise about new food developments.

As Follows: 

We will not use butter or spread in baguettes, deli prepared sandwiches or baked potatoes unless it is requested.

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Where taste is not affected, we will always use lower fat alternatives, for example reduced fat mayonnaise and dressings, soft cheese and yoghurt.

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Wholegrain and wholemeal bread will be available for prepared rolls, sandwiches and baguettes.

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We will use only dolphin friendly tuna and free range eggs.

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Fresh fruit, whether whole or freshly prepared will be available daily.

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Mineral water, semi skimmed milk and 100% fruit juices or smoothies will be available daily (full cream milk will be available for nursery children).

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In food preparation we will minimise the use of salt and use mature cheddar, to maintain flavour whilst minimising fat content.

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We will always use cooking techniques and use the healthiest alternative without affecting the taste, using grilling, baking and stir-frying in preference to deep and shallow frying.

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Healthy options and vegetarian choices will be available daily. 

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Healthy Eating Policy 1

Primary Information

Definition – See notes below:

i) Balanced Meal Complete Meal Combination = Under 600kcals and no more than 30% calories coming from fat Breakfast complete Meal = Under 450kcals and 15g fat (It is now considered that a diet with around 30% of daily energy coming from fat is consistent with good health. Additionally total calories from saturated fat should be kept low, with tolerable upper limit of 10-11% of daily calories. The intake of trans fatty acids should be kept below 2% -The European Food Information Council)

ii) Low salt Less than 40 milligrams sodium (0.1g salt) per 100g serving

iii) Low Fat Must be less than 3g fat per 100g or 100ml of product.

iv) 5-a-day Meets indicated proportion of fruit or vegetables per day. 

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