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Menu Week 1
Posted On 09 Jan 2014
School Catering
- Healthy Eating
- Healthy Eating – Diet
- Price List
- Meal Times
- Food Policy
- Catering Contacts
- Food Hygiene Rating
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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:
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Is a Young Persons’ diet so bad?
It can be – a recent survey found:
- - 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
Balance
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!
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/ -
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Break: 11:20 – 11:35
Lunch: 12:35 – 13:40
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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 -
Catering Manager – Julie King
Email: [email protected]
Telephone: 01439 770182Area Manager – Gavin Wakeham
Email: [email protected]
Telephone: 07966 772323Click here to view the North Yorkshire County Council School Meals Website
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