Food Policy in Schools Hereford Governor Training 11 th February 2009

Purpose To provide clarity on the wide range of school food and health initiatives at a national, regional and local level. To ensure a clear understanding of school food standards and the roles and responsibilities of governing bodies To provide information on the School Food Trust Million Meals Campaign and how schools can become involved

Programme 6.30Registration and refreshments 7.00Welcome and introduction National and regional priorities 7.15What are the priorities and messages around food in school - quiz 7.30School Food Standards – what do they say, what are your responsibilities 7.45Million Meals – What you can do 8.00Questions and Answer Panel

A Healthy Diet? What foods do you associate with a healthy active lifestyle? What foods do you associate with your pupils diets? Many young people depend on 3 foods: Chips Cakes Biscuits For a significant proportion of their total energy intake at the expense of more nutritious options Most children eat too much fat, added sugars and salt. Salt intakes are up to 50% higher than recommended Children from the lowest social group eat 50% less fruit and vegetables than those from the highest Iron intake is below recommended levels and is associated with poor cognitive function A quarter of teenage girls are having insufficient calcium 8% of 8 – 16 year old children have nothing to eat before school, and this rises to 12% of 15 – 16 year olds.

National Priorities and Programmes National School Fruit and Vegetable Scheme Food in Schools Programme PSA Obesity Target Choosing Health and Choosing a Better Diet National Healthy Schools Programme Transforming School Food School Food Trust National Child Measurement Programme Healthy Weight, Healthy Lives Social Marketing

Catering Turning the Tables: Transforming School Food Increase uptake of school meals 4% by March 2008; 10% by September 2009 PSA indicator 2 Percentage of children who have a school lunch National Indicator Number 52 Take up of school lunches Education Every Child Matters Education and Achievement Be healthy Stay safe Enjoy and achieve Make a positive contribution Achieve economic well-being 100% of schools to be on the healthy schools scheme by 2009 Food and Public Health Choosing Health: Choosing a Better Diet Childhood Obesity PSA Indicator 3 By 2020 to reduce the proportion of overweight and obese children to 2000 levels

1.What percentage of children’s packed lunches are too high in fat, salt and sugar? a.60% b.70% c.80% d.90%

Our children’s diets 9 out of 10 school lunchboxes are too high in saturated fat, salt and sugar (FSA 2004) That would be 27 lunchboxes in a class of 30 pupils!

2.What percentage of children aged 2 – 10 years of age in the West Midlands are obese? a.11.4% b.14.5% c.15.8% d.18.2%

West Midlands National Child Measurement Programme 2007/08

West Midlands

3.On average how many portions of fruit and vegetables do children eat each day? a.1 b.2 c.3 d.4

Children eat around 3 portions of fruit and vegetables per day. One in five children don’t eat any fruit in a week. Three in five children eat no leafy green vegetables in a week. Half of all children don’t drink any fruit juice in a week. How much are children eating?

4.Which of the following do you think counts as a portion of fruit or vegetables? a.1 glass of fruit juice b.1 jacket potato c.3 tbsp frozen peas d.3 tbsp baked beans e.3 dried apricots f.1 bowl of salad g.1 tbsp strawberry jam h.1 apple

Fresh, frozen, canned, dried and 100% juice all count towards your 5 A DAY A portion is a handful or 80g What is a portion?

5.Which of the food groups should we eat in the largest quantities? a.Fruit and Vegetables; meat, fish, eggs, beans b.Bread, rice, potatoes, pasta; fruit and vegetables c.meat, fish, eggs, beans; milk and dairy foods d.Fruit and vegetables; milk and dairy foods

Eatwell Plate 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

6.What is the recommended salt intake per day for adults? a.2g b.4g c.6g d.8g

7.How much fluid should you be drinking each day? a.2 – 3 glasses/cups b.4 -5 glasses/cups c.5 – 6 glasses/cups d.6 – 8 glasses/cups

9. When do/did the nutrient standards for schools food come into force? a.September 2007 primary schools and September 2008 secondary schools b.September 2007 for primary and secondary schools c.September 2008 for primary and secondary schools d.September 2008 for primary schools and September 2009 for secondary schools

11. To which of the following types of school food provision do the school food standards NOT apply? a.Food and drinks provided at lunch time b.Food and drinks provided at break time c.Food and drinks provided at before and after school clubs d.Food and drink brought from home

12.What drinks are schools allowed to provide to pupils in school? a.Water b.Fruit Juice c.Milk d.Flavoured water e.Squash

Food based and nutrient based standards Food based standards Based on the Eatwell Plate the standards will help to change children’s eating habits by maximising access to healthier foods and removing the availability of less healthy foods Nutrient based standards Build on the food based standards by specifying the levels of a number of nutrients that an average school lunch should provide: Energy Fat and Saturated fat Protein Carbohydrate and non-milk extrinsic sugars Iron Zinc Sodium Vitamin A Vitamin C Folate

Local and Regional Contacts Healthy Schools Kim.goddard??? Catering Public Health Regional School Food and Health Co- ordinator

Messages to take away from the evening Sign up to million meals campaign – make school meal take up a priority Review your WSFP – is it upto date, does it include info on the standards, does it talk about packed lunches from home, how was it developed – did it involve school council and wider community, was it developed in consultation? Ensure that school food is a standing item on the agenda of governor meetings