Nutrition & Food Standards Workshops for School Meals Dietitians

1. Nutrition & Food Standards Workshops • Jess Mhesuria/Paula McKee • School Meals Dietitians

2. Topics • Food based standards • Allergens • Special diets

3. Food based standards Aims • To increase • Fruit and veg • Fibre • Healthy options being available • To reduce • Sugar • Fat • Salt

4. Food based standards • Foods that must be on the menu • Fruit and vegetables • 50% fruit pudding • Oily fish • Bread • Protein foods (non dairy) • Different types of carbohydrates • Restricted foods • Sweets & chocolate • Foods high in fat • Fried foods • Pastry products • Processed foods • Vegetarian options

5. Food based standards – reducing fat • Deep Fried Foods • Chips • Battered or breaded foods • These foods can only be on the menu twice a week • Carbohydrates cooked in oil • Roast potatoes, wedges, chips, waffles, Yorkshire pudding, pancakes • These foods can only be on the menu 2days a week

6. Food based standards – reducing fat Processed Foods Sausages, meat burgers, meatballs, non homemade meat pies or food that looks like processed foods Can only be on the menu once per week Pastry products Pies, flans, quiches, tarts, pasties Can only be on twice a week Vegetarians Non – dairy options need to be on the menu 3 days a week Can use Quorn, soya mince, lentils, beans and chickpeas

7. Food based standards – reducing salt Savoury snacks Crackers and bread sticks can be served at lunch with a dairy source e.g. cheese No crisps Sauces Tomato ketchup, mayonnaise 1 tsp or 1 sachet per child

8. Food based standards – reducing sugar Foods must not contain Chocolate (coco powder ok) including choc chips or sweets Pudding containing 50% fruit On twice a week Fresh fruit Needs to available everyday 3 different types each week

9. Food based standards –needs to be on the menu Oily fish on twice over 4 weeks Salmon, mackerel, pilchards Non dairy (cheese) source of protein needs to available everyday Meat needs to be on 3times a week

10. Menu planning Using the template and example menu produce a weekly menu – based on the food based standards

11. Allergens Law came into force Dec 13th 2014 (for 14 allergens) If someone asks you about an allergen in a food you must find out If trading standards ask £5000 fine – if goes to court unlimited fine

12. How to check food labels

13. Allergens • Keep allergen information up to date • Stick to the same recipe • Avoid cross-contamination of foods when storing, preparing, cooking and serving foods • Check that the supplier has sent the correct product • If a food label changes check the ingredient list

14. Special Diets • Different types • - Medical - Allergy or intolerance • One of the 14 allergens – nuts, egg, dairy • Tomato, kiwi • - Culture/Religious • Vegan or meat, egg and fish free

15. Special Diets Types of special diets • Gluten free • Wheat free • Dairy free • Egg free • Nut free • High protein/calorie • Low fat/sugar • Soft texture

16. Special Diets • Problems that can occur – what would you do? • Same product but different brand • To prevent cross-contamination • If you have a child on a special diet

17. Useful websites School Food Plan – Standards http://www.schoolfoodplan.com Recipes from school food plan (scroll down “what works well recipe hub”) https://www.schoolfoodplan.com/resources Food a fact of life – recipes https://www.foodafactoflife.org.uk Allergen laws (Food standards agency) https://www.food.gov.uk/business-guidance/allergen-guidance-for-food-businesses Change4life https://www.nhs.uk/change4life