SCHOOL MEALS
BUILD YOUR SKILLS FOR SUPPORTING SCHOOLS
Dietitians and registered nutritionists who support schools in England to interpret and implement school food legislation (1, 2) can now sign up for bespoke training. Following a successful pilot, a one-day continuing professional development (CPD) programme - designed to make sure dietitians and nutritionists are fully equipped to help schools with the legislation – is being rolled out more widely.
Patricia Mucavele Research and Nutrition Senior Manager, School Food Trust
All delegates taking part in the pilot programme ‘How to support schools and food providers to meet the School Food Regulations (England)’, said that they would recom- mend the course to others, and the School Food Trust is now working with Nutrition and Wellbeing Limited to further develop the course for delivery in 2011 .
Sue Lloyd Public Heath Nutritionist and Dietitian
STEADY PROGRESS In a phased process since 2006, legislation (1,2) has been introduced in schools to make sure that the food and drink provided right across the school day gives children a range of nutritionally-balanced options. A series of ‘food-based standards’ have eliminated
foods such as confectionery, sugary drinks and crisps and has limited the frequency with which schools can provide foods such as deep-fried items and meat products. ‘Nutri- ent-based standards’ have also been introduced to ensure that the average lunch provided during a menu cycle gives children the correct mix of energy and 13 nutrients. The standards are making an impact on what is pro-
Patricia Mucavele is the Research Manager for the School Food Trust. A registered Public Health Nutritionist and a qualified food technology teacher, she joined the Trust after working on food security and nutrition for the United Nations and non-government organisations around the world.
Sue Lloyd is a Public Heath Nutritionist and Dietitian. She is the Director of Nutrition and Wellbeing Ltd, both she and associates of the company have worked extensively with the School Food Trust to support the implementation of the School Food Regulations (England).
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vided, chosen and eaten by children in schools. In 2009, the School Food Trust conducted a nationally-representa- tive survey in 136 primary schools across England (3). Of the 6,696 school lunches analysed, it was found that three quarters of primary school children eating school meals (74 percent) now have vegetables or salad as part of their school lunch, compared with 59 percent in 2005.
NATIONAL SURVEY On average, children eating school lunch in 2009 took more than two of their ‘5 A Day’ as part of their meal, eat- ing an average of 1.6 portions of fruit and vegetables. The average lunch was lower in fat, sugar and sodium than it was five years ago and children were more likely to take water with their meal. The same survey also analysed 3,481 packed lunches; overall, they were not as nutritious as school meals. On average, pupils bringing a packed lunch ate more products such as sausages, meat pies and pasties along with snacks high in sugar and salt and sug- ary drinks. Typically, across all pupils and all sources of fruit and
vegetables, school lunch pupils ate more portions (1.6 compared to packed lunch pupils who ate only one por- tion). A similar study assessing the impact of the standards in secondary schools began this autumn and findings will be published in December 2011. And as the food on offer in schools has improved, so
have the figures for school meal take up. The latest statis- tics, published in July 2010, show that around three million children in England eat a school lunch every day. In prima-
NHDmag.com February 2011 - Issue 61
ry schools, take up of school lunches rose from 39.3 percent in 2008-09 to 41.4 percent in 2009-10, a 2.1 percent increase. Secondary schools saw a 0.8 percent rise from 35.0 percent in 2008-09 to 35.8 percent in 2009-10. The figures represent the largest in-year rise since the height of the school meals revolution in 2005 (6). The School Food Trust’s research in schools has also substantiated the link between good food and children’s performance in class. When pupils eat a healthier lunch, in a pleasant environment, they are more focused in their af- ternoon lessons. Studies conducted in schools in 2007 and 2008 found that, where improvements were made to both the menu and the dining room, primary pupils were more than three times more likely to be ‘on-task’ with their teach- ers after lunch (4). In secondary schools, the increase in ‘on- task’ behaviour after a healthy lunch was 18 percent (5). It is against this backdrop that the importance of ongo-
ing, expert nutrition support for schools is clear, particu- larly at a time of growing autonomy for schools and their services. A number of consultations, including the School Food Trust’s Secondary School Working Group, London School Nutrition Network (LSNN), and general queries have highlighted the need to enhance the skills of qualified dietitians and registered nutritionists to support schools in interpreting and implementing the standards. Schools and caterers are also actively seeking nutrition support to im- plement the nutrient-based standards in diverse settings. Two years ago, the School Food Trust published the
Nutritional Analysis Support Package guide or ‘NASP’ (
www.schoolfoodtrust.org.uk/nasp), which describes nine different models of nutritional analysis support that schools can consider. In all models, the Trust advocates that schools and caterers seek professional advice from a qualified dietitian or registered nutritionist. The guide also includes a person specification, recommending the essen- tial and desirable attributes of those employed to carry out nutritional analyses of school lunch menu cycles. This ex- pert advice is essential, making sure that the information entered into the menu planning and nutritional analysis software packages is valid. What has become clear over the last two years is that this specific experience is not always readily available or easily accessible.
TACKLING THE KNOWLEDGE GAP In 2009, the Trust commissioned the development and piloting of a one-day Continuing Professional Develop- ment (CPD) programme for dietitians and registered nu- tritionists. Using real-life scenarios, workshops and even a quiz, learners cover all the skills they need to help schools and
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