review november 2020 - stjohnsn20.barnet.sch.uk...• group 1 – burger, hamburger, chopped meat,...

Nurture Encourage Challenge through Christ

Headteacher: Mr Sweetingham Deputy Head: Mrs Mitri Email: office @stjohnsn20.barnetmail.net London Borough of Barnet

Swan Lane, Whetstone, N20 0PL Telephone: 020 8445 4693 Web: www.stjohnsn20.barnet.sch.uk Diocese of London

School Food and Healthy Eating Policy

Responsibility: Teaching & Learning Standards Committee of the Board

of Governors Approval Date: November 2017 Review Date: November 2020 Status: Live

‘I can do all things through Christ who strengthens me’ Philippians 4:13

MISSION STATEMENT Through Jesus Christ, we nurture, encourage and challenge everyone to love learning, be their very best today and be prepared for tomorrow. In our caring environment, our children are encouraged to grow into lifelong learners and are constantly challenged to fulfil their dreams. We listen to and respect every individual; everyone’s efforts are celebrated and we always strive for excellence. Together as a loving community, we are guided to Christ in everything we do. Through our love of God we:

• respect everybody • are thankful for everything we have • believe in being truthful in all our actions • forgive one another • live a life of hope

Statement of Intent At St John’s C E Primary School we acknowledge the importance of helping children to develop healthy eating habits and to ensure that during the school day they receive the energy and nutrition they need. We understand the need to provide pupils at our school with a varied balanced diet through a wide range of foods across the week. St John’s C E Primary School meets the requirements of the DfE’s statutory guidance on the school food standards and implements the standards by adhering to the guidelines in the School Food Plan (Appendix 1).

School Food and Healthy Eating Policy - Review November 2020.docx of 10


Summary

A school lunch must be provided for pupils where a meal is

requested or if they are eligible for free school meals. How lunches are taken can be decided by governing bodies,

however they must ensure that they meet the School Food Standards 2014.

Although there is no requirement for the meals to be hot, they should be provided wherever possible to ensure all pupils eat at least one hot meal every day.

Free school meals must be provided if the pupil and/or parent meet eligible criteria.

Drinking water must be provided on school premises free of charge at all times.

Facilities in which to eat must be free of charge for pupils bringing their own meals. These facilities must include accommodation, furniture and supervision.

Four to six-year-olds throughout England are eligible to receive a free piece of fruit or vegetable every school day through the School Fruit and Vegetable Scheme (SFVS). The governing body has the power to decide whether or not to take part in this scheme.

From 1 January 2015, schools must ensure that lower fat or lactose-reduced milk is available to children who want it at least once a day during school hours.

Aims

While upholding the Healthy Eating Policy, St John’s C E Primary

School aims to: • Increase general knowledge and awareness of healthy eating to

improve the health of pupils, staff and their families. • Consistently promote healthy eating across the curriculum and

provide an education that enables pupils to make informed decisions about what they choose to eat.

• Establish a sociable and enjoyable dining experience for pupils to enhance their social development.

• Work closely with our caterers to ensure compliance with nutritional standards and good practice in providing appealing, value for money meals that cater to specific dietary requirements.

• Liaise with parents/carers/guardians to ensure we are knowledgeable of any specific dietary requirements.



Packed lunches

St John’s C E Primary School distributes a letter to

parents/carers/guardians detailing the essential food groups, typical portion sizes and suggestions for healthy, balanced packed lunches.

Breakfast

St John’s C E Primary School reinforces the message that breakfast

is essential to maintain a healthy balanced diet and is of the upmost importance in preparing pupils for learning.

Cereal/toast/hot options such as eggs, beans, bacon/milk/fruit juice/and water are prepared and provided on site to pupils who attend the breakfast club.

Food at the breakfast club is prepared and provided on site by Donna Tidiman.

Snacks

All four-to six-year-olds receive at least one free piece of fruit or

vegetable every day, additional to their school lunch during the mid-morning and afternoon break.

We implement a healthy snack rule at break time. Fresh fruit or an alternative healthy snack is encouraged.

Current food-based standards for school meals

There are 13 food-based standards for school lunches. St John’s C E Primary School provides:

Fruit and vegetables – no less than two portions of fruit and vegetables/salad per day per pupil must be provided. At least one must be vegetables/salad and one must be fruit.

Oily fish – oily fish such as salmon or mackerel must be provided at least once every three weeks.

Bread with no added fat or oil – this should be provided on a daily basis, and does not need to be free of charge.

Drinking water – fresh drinking water must be available free of charge at all times.

Healthier drinks – schools must only provide permitted drinks. St John’s C E Primary School ensures that:

Salt is not be available to add to food after cooking, and is not provided at tables or service counters.



Condiments are only available in sachets or individual portions of no more than 10g or 1 teaspoonful.

Snacks, only nuts, seeds, fruit or vegetables without added fat, sat, sugar, or honey are provided. Savoury crackers and breadsticks are only served with fruit, vegetables or dairy food as part of a school meal.

Meat products which are manufactured or homemade from each of the four food groups may not be provided more than once a fortnight across the school day: • Group 1 – burger, hamburger, chopped meat, corned meat. • Group 2 – sausage, sausage meat, link, chipolata and luncheon

meat. • Group 3 – individual meat pie, meat pudding, Melton Mowbray

pie, game pie, Scottish (Scotch) pie, pasty or pastie, bridie, sausage roll.

• Group 4 – any other shaped or coated products e.g. nuggets, meatballs.

Starchy food cooked in fat or oil is not provided on more than 3 days a week, across the school day.

No more than 2 deep-fried food items will be provided in a single week across the school day.

Cakes, biscuits, sweet pastries or desserts (except yoghurt or fruit-based desserts containing at least 50% fruit) are not provided.

Confectionery is not provided at any time of the school day. When providing school meals we observe the portion size for each of these food groups outlined in The School Food Plan and detailed in Appendix 1.

Drinks

St John’s C E Primary School makes jugs of fresh tap water and cups

readily available on dinner tables. We also have water fountains situated around the school. St John’s C E Primary School does not provide any drinks containing

preservatives, flavourings, colourings, sweeteners or any other type of additives.

We recognise our pupils’ need to drink water when they are thirsty, hot, tired or unwell and accommodate this need.

Healthy eating in the curriculum

Healthy eating messages are conveyed and promoted across the

curriculum at St John’s C E Primary School in lessons such as science, D&T and personal, social and health education (PSHE).

We also convey healthy eating messages during assemblies and dedicated ‘healthy eating awareness’ weeks.



Food hygiene

St John’s C E Primary School conducts regular inspections of its

kitchen facilities. All staff involved with the preparation and cooking of food in the

school have successfully completed a food hygiene course. Children are reminded on a regular basis of the importance of

washing their hands before eating. Reminders to wash hands after using the toilet, and before and

during the preparation of food, are posted in all the school bathrooms and kitchens.

Exemptions

St John’s C E Primary School recognises that The School Food Regulations do not apply to food provided: • At parties or celebrations marking religious or cultural occasions. • At fund-raising events. • As rewards for achievement, good behaviour or effort. • For use in teaching food preparation and cookery skills, including

where the food is served to pupils as part of a school lunch. • On an occasional basis by parents or pupils.

St John’s C E Primary School makes exceptions to the Healthy Eating Policy in these instances.

Interpretation

In this policy:

• “Confectionery” refers to chewing gum, cereal bars, processed fruit bars, non-chocolate confectionery, chocolate in any form (excluding hot chocolate), any product containing or wholly or partially coated with chocolate and any chocolate-flavoured substance (excluding cocoa powder used in cakes, biscuits and puddings or in an approved drink).

• “Healthier drinks” refers to fruit or vegetable juice (max 150mls), plain water (still or carbonated), lower fat milk or lactose reduced milk, plain soya, rice or oat drinks enriched with calcium, yoghurt drinks, unsweetened combinations of fruit or vegetable juice with plain water, tea, coffee, and hot chocolate.

• “Oily fish” includes anchovies, herring, kipper, mackerel, pilchards, salmon, sardines, trout, tuna (except canned tuna) and whitebait.

• “Starchy food” consists of all types of bread, pasta, noodles, rice, potatoes, sweet potatoes, yams, millet, and cornmeal.



• “Fruit and vegetables” refers to fresh, frozen, dried, canned in water or juice, or fruit based desserts.

• “Combination drinks” refers to combinations of fruit juice and lower fat milk or plain yoghurt, plain soya, rice or oat drinks enriched with calcium; cocoa and lower fat milk; flavoured lower fat milk.



APPENDIX 1 SCHOOL FOOD PLAN

PORTION SIZES

Food group Foods State Typical portion size

Starchy foods

Bread

• (50-70g) 1-2 slices of medium bread

• 1 small roll • 1 small or ½

large bagel • 1 small pitta • 2 6” wraps • 1 10” wrap

Potato/sweet potato Raw 120-170g

Jacket potato Raw 200-280g Potatoes cooked in oil or fat e.g. chips, potato wedges, roast etc.

Raw 70-100g

Other root vegetables Raw 100-150g

Pasta/noodles Dried 45-65g Rice Dried 35-55g Other grains Dried 40-60g Garlic bread 20g

Fruit and vegetables

Vegetables or mixed salad

Raw 40-60g

Vegetables including peas, green beans, sweetcorn, carrots, mixed vegetables, cauliflower, broccoli, swede, turnip, leek, Brussels sprouts, cabbage, spinach, spring greens

Cooked 40-60g

Pulses including lentils, kidney beans, chickpeas

Dried 15-20g

Cooked 40-60g

Baked beans in tomato sauce

Cooked 50-70g

Vegetable-based soup

Cooked 200-250g




Large-size fruit, e.g. apples, pears, bananas, peaches

Raw 75-100g

Medium-size fruit, e.g. satsumas, tangerines, plums, apricots, kiwis

Raw 50-100g

Small fruits, e.g. strawberries, raspberries, grapes

Raw 40-60g

Dried fruit, e.g. raisins, sultanas, apricots

Dried 15-30g

Fruit salad, fruit tinned in juice and stewed fruit

Raw/cooked 65-100g

Fruit based dessert All fruit-based desserts should have a content of at least 50 percent fruit measured by weight of the raw ingredients. Fruit used as decoration or jam added to a dessert does not count towards this standard.

Meat, fish, eggs, beans and non-dairy sources of protein.

Roast red meat (this is also the portion size for baked potato and sandwich fillings)

Raw 50-80g

Roast poultry (this is also the portion size for baked potato and sandwich fillings)

Raw 60-85g

Red meat/poultry in dishes such as casserole, stew, pie or curry

Raw 50-75g

Meat based soup Cooked 200-250g White fish Raw 60-90g




Oily fish Raw 55-80g Fish or shellfish Cooked 50-70g Breaded/battered fish

Cooked 55-80g

Egg in salad, baked potato or sandwich

Cooked 1 egg

Meat alternatives such as soya, tofu and Quorn™

Cooked 50-70g

Pulses Raw 20-25g Cooked 50-60g

Vegetarian sausages, burgers, nut cutlets

Raw/cooked 50-70g

Sausages made from beef, lamb or pork

Raw 50-75 g (1 sausage)

Burgers Raw 55-80g Scotch pies, bridies, sausage rolls, Cornish pasty, encased meat pastry pies, cold pork pie

Cooked 80g

Breaded/battered chick and turkey products

Cooked 50-70g

Milk and dairy Lower-fat drinking milk

N/A 150-200 ml

Milk puddings and whips made with milk

100-120g

Custard made with milk (e.g. served with fruit); portion size excludes fruit

80-100g

Yoghurts 80-120g Cheese (added to salads, baked potatoes, sandwiches or crackers)

20-30g

High fat foods, sugar and salt

Fruit pies, sponge puddings or crumbles

N/A 80-100g

Fruit jelly (portion 80-100g




size excludes fruit) Cakes, tray bakes, muffins, scones, doughnuts

40-50g

Biscuits and flapjack

25-30g

Ice cream 60-80g Pizza base 50-70g Savoury crackers, bread sticks

• 10-15g • 1-2 crackers

Condiments No more than 10g, or one teaspoonful

Gravy • 20-30g • 1 tablespoon

review november 2020 - stjohnsn20.barnet.sch.uk...• group 1 – burger, hamburger, chopped meat,...

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