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School Food and Health: Whats Happening

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Title: School Food and Health: Whats Happening


1
School Food and Health Whats Happening
  • Catherine Goodridge
  • Regional School Food and Health Co-ordinator
  • Catherine.goodridge_at_sandwell-pct.nhs.uk
  • 0121 612 1460

2
Catering Turning the Tables Transforming School
Food Increase uptake of school meals 4 by March
2008 10 by September 2009
Education Every Child Matters Education and
Achievement Be healthy Stay safe Enjoy and
achieve Make a positive contribution Achieve
economic well-being
Food and Public Health Choosing Health Choosing
a Better Diet Childhood Obesity Halting the year
on year rise in obesity among children under 11
by 2010 in the context of a broader strategy to
tackle obesity in the population as a whole
Wider Community/Industry Involving
Parents/Carers Sustainable Schools Cooking in
School Food Manufacture
3
  • Obesity PSA Target

Halting the year on year rise in obesity among
children under 11 by 2010 in the context of a
broader strategy to tackle obesity in the
population as a whole Ambition By 2020 the
trend in increasing obesity will be reversed and
everyone will have a healthy weight
4
Obesity among under 11 year olds is rising each
year by 2010 1.4 mil children in England will be
obese or overweight
Indicative trajectory- current trends
21.2
20
15.5
17.6
PSA target
15
13.4
Indicative trajectory- meeting the PSA target
13.7
10.9
13.1
10.6
obese children
9.9
10
HSE 2004 Child obesity data released Feb 2006
9.9
5
0
1994
1996
1998
2000
2002
2004
2006
2008
2010
Year
(Health Survey for England, data from 1995-2003.
Only statistically significant on basis of 3 year
rolling average)
5
(No Transcript)
6
2006 Childhood Obesity Monitoring Data for West
Midlands PCTs
Reception 10.1 (10 for England) Year 6
17.6 (17.3 for England) National Child
Measurement Programme Data for 2007 more complete
As many as 1 in 5 children in year 6 are obese
in some areas
7
Child Obesity Conference
8
The Balance of Good Health
1. Base your meals on starchy foods 2. Eat lots
of fruit and veg   3. Eat more fish   4. Cut down
on saturated fat and sugar 5. Try to eat less
salt - no more than 6g a day   6. Get active and
try to be a healthy weight 7. Drink plenty of
water   8. Don't skip breakfast
9
What influences our childrens food choices?
Access Availability Awareness Attitudes Parental
influence Advertising and Marketing Peer
pressure Changing food culture
10
Regional Food and Health Objectives
Promote healthy eating among young children and
their families Increase fruit and vegetable
consumption with various settings, with a focus
on areas of deprivation Accelerate progress on
healthy eating theme of the Healthy Schools
Status Increase local breastfeeding initiation
rates
11
National Healthy Schools Programme
  • Structure in the West Midlands
  • Regional Co-ordinator Emma Balchin
  • 14 local programmes
  • All schools can be involved
  • Targets/Milestones
  • 55 of schools to have achieved healthy school
    status December 2007
  • All schools to be on the programme by December
    2009
  • 75 of schools to have achieved new healthy
    school status by December 2009

12
National Healthy Schools Programme
13
National Healthy Schools Programme
  • What is Healthy School Status?
  • Schools are asked to demonstrate standards in the
    core themes using a whole school approach
    involving the whole school community
  • Personal Social and Health Education including
    sex and relationship education and drug education
  • Healthy eating
  • Physical activity
  • Emotional health and well being (including
    bullying)

14
A Whole School Approach
Leadership, management management of change
Policy development
Curriculum planning resourcing,
Assessing, recording reporting achievement
Healthy Eating
Teaching learning
Partnerships with parents/carers local
communities
School culture
Giving pupils a voice
Pupils support services
Staff professional development, health
well-being
15
Food in Schools Toolkit
offers support, guidance and inspiration to
governors, teachers, caterers, parents, pupils,
health professionals and others in making healthy
eating and drinking a reality in schools
supports the whole school approach to healthy
eating and drinking supports schools in
achieving National Healthy School
status. www.foodinschools.org
16
School Food Trust aims to
  • Ensure all schools meet the relevant standards
    for lunch and non-lunch by recommended timeframes
  • Reduce diet related inequalities in childhood
  • Increase the uptake of school meals (currently
    average 5 drop in secondary schools)
  • (4 by March 2008 10 by September 2009)
  • Improve food skills through food education and
    school and community initiatives

17
Whats happening to food in schools?
  • The government has introduced new standards for
    food in schools.
  • From September 2006, all schools must offer
    healthier (better balanced) choices at lunchtime.
  • Food served in school at other times of the day,
    for example, in breakfast clubs, tuck-shops and
    vending machines also needs to to meet the new
    standards from Sept 2007.

18
What are the new standards?On the menu!
  • ? More Fruit and Vegetables
  • At least two servings of fruit and vegetables
    available at lunch.
  • ? More Oily Fish
  • Oily fish such as mackerel and salmon served at
    least once every three weeks.
  • ? Bread
  • Bread available at lunch every day.
  • ? Drinking Water
  • Free, fresh drinking water available at all
    times.
  • ? Healthier Drinks
  • The only other drinks available are skimmed or
    semi-skimmed milk, pure fruit juices, yoghurt and
    milk drinks, smoothies, tea, coffee and
    low-calorie hot chocolate.

19
What are the new standards?Off the menu!These
foods are no longer allowed or restricted
  • ? No Confectionary
  • Chocolate bars, chocolate biscuits and sweets are
    not allowed.
  • ? No Savoury Snacks
  • Savoury snacks such as crisps are not allowed.
    Only nuts and seeds with no added salt, sugar or
    fat are allowed.
  • ? Salt
  • Not available at lunch. Condiments, such as
    ketchup and mayonnaise, only available in
    sachets.
  • ? Deep-Fried Foods
  • No more than two deep-fried foods, such as chips,
    in a week.
  • ? Manufactured Meat Products
  • These products, such as chicken nuggets and
    burgers, can only be served occasionally and must
    meet standards for minimum meat content.

20
Why have the new standards been introduced?
  • To make it easier to choose a healthy balance of
    food during the school day
  • e.g. more fruit and vegetables and less fatty and
    sugary food
  • To improve the quality of the food available
  • e.g. better quality meat

21
Food in Schools Encouraging healthier
eatingOFSTED October 07
  • Aimed to evaluate the progress schools are making
    in meeting the new food standards
  • Aimed to identify successful strategies to help
    pupils and their families understand healthier
    eating
  • 18 primary schools and 9 secondary schools in 12
    local authorities. 10 from the West Midlands

22
Key FindingsOFSTED October 07
  • All schools met new interim food standards
  • Headteachers views on school meals and the
    priority they gave to healthy eating influenced
    the quality of provision
  • Take up of school lunches fallen in 19 of the 27
    schools
  • Knowledge of healthy eating had little bearing on
    food choice
  • FSM pupils stigmatisation reduced uptake
  • Dining environments were an issue
  • Cross curricular approaches were very effective
  • Most impact where effective partnerships were in
    place

23
RecommendationsOFSTED October 07
  • Schools should
  • Monitor the take up of school lunches
  • Identify factors which discourage school meal
    uptake and work to eliminate them
  • Look at cost and methods of payment
  • Work with families on healthy packed lunches
  • Improve dining environments
  • Allow enough time for lunch
  • Provide consistent messages on healthy eating
    across the curriculum
  • Give pupils practical experience of food
    preparation
  • Involve pupils closely in developing school menus
    and in exploring a wider range of food

24
Teaching and the Curriculum
  • The school had converted a classroom into a
    smart, professional, contempory restaurant which
    belied its origins. The pupils in years 10 and
    11 worked under the guidance of their food
    technology teacher and professional chef to
    produce high quality imaginative menus of fresh
    seasonal food. This was prepared during the day
    and served in the evening when pupils practised
    waiting on, to silver service standard. Parents
    and local employers were very supportive of these
    developments and all the pupils at the school
    were able to follow an accreditated food related
    BTEC course

25
Teaching and the Curriculum
  • The boys had asked to begin their PE lessons
    with a short cross country run. They monitored
    their performance and regularly set themselves
    new goals to improve their performance. Through
    discussing their progress with teachers and
    others, they had become aware of the potential
    impact of diet on their performance. The food
    technology department decided to build on this
    interest to extend the boys understanding
    further through involving them in planning and
    preparing healthy dishes

26
Food in Schools Audit
Food in Schools Audit Follow up to the 2005
Baseline Survey of Food in Schools in the West
Midlands Additional questions added to identify
changes as a result of new school food
standards Initial results show some significant
changes 50 increase in schools with Whole
School Food Policy (30 2005 to 73
2007) Research into implementation of WSF
Policies To be commissioned
27
Whole School Food Policy
  • There was more than a 50 increase in the number
    of schools with whole school food policies - 73
    (2007)30 (2005)

28
Cooking Clubs
  • There was almost a 50 in increase in the number
    of schools with cookery clubs - 29 (2007)17
    (2005)

29
Can you identify changes children and young
people are making to food choices across the
school day?
A lot of children are bringing in healthy snacks,
and children are choosing fruit as part of their
breakfast at the club
Big increase in school lunch uptake since school
employed its own chef and ran canteen along
healthy food guidelines
Better choices and better food in lunchboxes
Children appear to have healthier lunchboxes
containing more fruit items. School cooked
lunches allow more choice for healthier options.
Children are becoming more willing to try new
foods
Pupils having school cooked meals dropped by
about a third in 2005. To date numbers have gone
up and exceeded by about 50 what they were pre
new school food guidelines
A bigger uptake of school dinners - lots of work
on these since September, new menus, veg/salad
options etc
Children are aware of healthy choices they can
make - but don't always make them!
30
Sustainable Schools and theYear of Food and
Farming
  • Providing learning opportunities, through
    stronger links between learners and staff in the
    education sector with those working in the food
    and farming sectors.
  • 5 Rural Hubs
  • Herefordshire (Sandwell and Dudley)
  • Shropshire (Telford and Wrekin and Wolverhampton)
  • Staffordshire (Walsall)
  • Warwickshire (Solihull, Coventry)
  • Worcestershire (City of Birmingham)
  • Activities to promote Year of Food and Farming
    and Public Health Messages around food and health
  • Working closely with Healthy Schools
    Co-ordinators

www.yearoffoodandfarming.org.uk
31
Food Partnership Training
  • Aims to
  • Increase pupils experience of working with food
  • Increase pupils knowledge of nutrition, healthy
    eating and the food chain principles, food
    hygiene and safety
  • Help raise the standards of achievement in food
    education
  • Support the Healthy Eating core theme of the
    Healthy Schools Programme
  • Increase teachers confidence and competence in
    teaching about food and nutrition
  • Develop a supportive network between schools
    concerning food issues and promote liaison
    between primary and secondary schools
  • 6 Courses within the West Midlands 2007/2008

32
Healthy Packed Lunch Workshops
Training for School Nurses/School staff working
with parents 2.5 hour practical workshop 216
professionals trained (13 workshops) Dudley,
Shropshire, Staffordshire, Stoke on Trent,
Walsall, Warwickshire, Wolverhampton Dates set
for Birmingham, Worcestershire, Wolverhampton
Nutrition and Food Hygiene Workshops
  • Training for teaching staff to support with HS
    Healthy Eating Criteria 2.2
  • Two hour workshop
  • 284 teaching staff trained (15 workshops)
  • Worcestershire, Warwickshire, Wolverhampton and
    Dudley

33
Food For Life Partnership Soil Association
Focus on Food Campaign Garden Organic
Health Education Trust
180 schools in diverse communities across
England will become Flagship Schools and
Communities, showcasing good food culture to
inspire students and parents across the country
to start cooking, re-skilling dinner ladies, and
offering farmers secure markets for local,
organic, seasonal and sustainably-produced food.
All schools will be able to work towards a new
Food for Life Partnership Mark, which will be
launched in September 2007. www.soilassociation.
org
34
Useful Websites
  • www.healthyschools.gov.uk
  • www.soilassociation.org/foodforlife
  • www.schoolfoodtrust.org.uk
  • www.yearoffoodandfarming.org.uk
  • www.food.gov.uk
  • www.5aday.nhs.uk
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