By Dr Verner Wheelock, www.vwa.co.uk
If children in your school are not paying attention in lessons, the food they are consuming could be partly to blame. Research has shown that children eating a healthy diet and absorbing the required nutrients have higher attendance levels, reduced illness, more energy and a greater level of concentration – particularly in the afternoons.
Children spend approximately a quarter of their waking lives at school, so providing them with a nutritious and healthy meal at lunchtimes will not only help guard against the burgeoning ‘obesity epidemic’ and other potential medical problems, but it will also help them to absorb information.
Fish as ‘brain food’ was previously considered something of an old wives’ tale, but in actual fact studies have found that an increase in Omega 3 fatty acid, found in oily fish (such as salmon, tuna and mackerel) can reduce behavioural and learning difficulties in cases of both ADHD and dyslexia. The vitamin status of children has also been shown to influence their cognitive ability. So, how can we ensure that pupils are receiving a balanced diet?
There have been initiatives aimed at encouraging individuals and families to get their ‘5-a-day’ and reduce salt, sugar and fat, even before celebrity chef Jamie Oliver’s much publicised crusade on school meals. However what he did was force the subject onto the Government’s agenda and food served for school dinners is now regulated by national standards to ensure that appropriate levels of nutrients are served.
Online Nutrition Training
In order to make sure that school kitchen staff and caterers are providing balanced meals to pupils, it is important that they have an understanding of nutrition, so that they can plan menus accordingly. There are a number of courses on offer which give an introduction to the basic principles of nutrition and healthy eating. Many, like the one written by Verner Wheelock Associates, are available online and can be completed module by module – which means that staff can study in their own time, or in short, bite-sized sessions to fit around other commitments.
These courses will give ideas for menu plans, provide information on the links between nutrition and health and include sections on special diets. This can include special diets for health or religious reasons, or those with allergies to particular foods. For example, one child in every fifty in the UK is now allergic to peanuts or other types of nuts. Other allergies / intolerances include milk, eggs, sesame, fish, shellfish, soya, wheat, celery and even strawberries and kiwi fruit.
Of course, supplying meals which are healthy and nutritious is only part of the story. Encouraging children to stay for school meals is another challenge. A few years ago VWA published a book called ‘Healthy Eating in Schools’ which was a series of case studies from schools, companies and suppliers which had grasped the nettle and decided to transform the way school meals were prepared and served.
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A recurrent theme was that educating children about healthy foods, getting them involved in tasting sessions, providing free fruit, letting them run their own fruit and vegetable tuck shops, providing choice (salad bars proved very popular) and providing a more relaxed/less institutionalised environment in which to eat really seemed to work. Encouraging staff to eat school meals also added grist to the mill.
The head teacher of a primary school in Ilkley, Yorkshire, commented: “The children now eat healthily, with better manners. There is an air of calm in the dining room and the children’s social skills are developing well. Teachers consistently report improved behaviour and concentration in the afternoons.”
Another head teacher from Leeds, which implemented a healthier eating policy at school said: “I can’t believe what an impact we are having on the children – I even heard children at lunch yesterday having a heated discussion about whose lunch was the healthier.”
There are several more examples of improvements in pupils’ behaviour, concentration and academic results relating to a culture of healthy eating. However, it is not enough to plan and prepare nutritious meals. You also need to be sure that they are fit for consumption.
Food Hygiene for Schools
A Level 2 Food Safety certificate is the minimum requirement for anyone handling food in a catering environment. It includes an introduction to food safety and hygiene; the impact of food-borne illness; food law, food safety hazards and contamination; food preservation, storage and temperature control; personal hygiene; hygienic premises and equipment; and Hazards Analysis and Critical Control Points (HACCP). Once again, it is not necessary to disrupt the working day in order to attend training, since this course is also available online. Larger kitchens where food is prepared will also need to write and follow a HACCP plan.
Training in nutrition and food hygiene, particularly when conducted online, is inexpensive, but a valuable investment in preparing food which is safe, stimulating and satisfying.
Dr Verner Wheelock is Chairman of the award-winning food safety and nutrition training company, Verner Wheelock Associates, (www.vwa.co.uk).
He is also the author of ‘Healthy Eating in Schools’ ISBN 978 0 9554633 03. Visit www.healthyeatinginschools.co.uk for more information.
