IMPROVING THE NUTRITIONAL VALUE OF CHARLES DICKENS SCHOOL LUNCHES WORKING ALONGSIDE THE SOIL ASSOCIA

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IMPROVING THE NUTRITIONAL VALUE OF CHARLES
DICKENS SCHOOL LUNCHES WORKING ALONGSIDE THE
SOIL ASSOCIATION AND THE HEALTHY SCHOOLS
COORDINATOR FOR SOUTHWARK.
Janice Gibb
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Why School Lunches

• The importance of a nutritionally balanced diet
  for children.
• Media and healthcare focus on obesity.
• Long term health problems.
• To encourage children to make healthy food
  choices, experience different foods and enjoy
  what they eat.
• To improve the schools knowledge on nutritionally
  based menus for the children.

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To work with all stakeholder of the school.

• Headteacher
• Cook and Kitchen Staff
• Finance Manager
• Senior Management Team
• Teachers and Support staff
• Midday Meal Supervisors
• Pupils
• Parents
• Governors

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To help protect the children from the illnesses
that a poor diet can lead to

• Heart disease
• Strokes
• Kidney problems
• Diabetes
• Arthritis
• Cancer
• Allergies to additives

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Whole school approach to implement the case study

• Teachers to encourage children to talk about food
  in PHSCE
• ECO teacher to grow vegetables with the children
• For children to see vegetables grown in their
  natural state and not only on shelves in
  supermarkets
• Tasting sessions and feedback from children in
  the School Council
• Theme days
• Choice

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Financial implications of the case study.

• To compare cost of fresh produce/organic produce
• To talk to LEA and Government about costs
• To strive for no increase in cost of school
  lunches
• The need for labour saving devices in the kitchen
• To look at staffing levels in the kitchen
• Re-training for kitchen staff
• Health and Safety in the Kitchen

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To improve the childrens concentration and
learning ability

• By finding out from nutritionists which food
  contributes to these goals
• To look into the meals being analysed by a
  professional nutritionist to see if the
  nutritional value is correct for the age range of
  the children.
• To achieve a balanced diet in line with the
  Caroline Walker Trust Guidelines.
• To use a high percentage of fresh and organic
  food where possible.
• To strive to cut out all additives and
  convenience food.
• To encourage them to enjoy the food they eat.

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LONG TERM GOALS

• TO ACHIEVE ALL THE GUIDELINES LAID DOWN BY THE
  CAROLINE WALKER TRUST.
• TO USE LOCALLY SOURCED FRESH OR ORGANIC FRUIT,
  VEGETABLES FISH AND MEAT.
• TO WORK CLOSELY WITH THE LEA, SOIL
  ASSOCIATION,HEALTHY SCHOOLS ADVISER AND
  STAKEHOLDERS OF THE SCHOOL
• TO GET BETTER PAY, WORKING CONDITIONS AND
  TRAINING FOR KITCHEN STAFF
• TO EDUCATE ALL THE CHILDREN THAT PASS THROUGH
  CHARLES DICKENS SCHOOL TO MAKE THE RIGHT CHOICES
  OF FOOD FOR A LONG AND HEALTHY LIFE.

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Learning about what foods are healthy to eat.
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Our cook Patience.
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Chicken rissoles, Vegetarian rissoles, Pasta
dish, new potatoes, cabbage, sweetcorn. Ice
cream/cheese and biscuits or fresh fruit for
dessert
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CHILDREN ENJOYING THEIR LUNCH
A choice of salad and roll with their
dinner
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Ice cream and wafers for dessert!
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Growing our vegetables!
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A marrow on our plates soon!
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The garden is blooming!