SCHOOL MEALS ~ THE REASONS WHY!
School meals at Kirk Sandall Infant School are excellent value for money at just £1.50 a day (£7.50 per week) and very popular, the days dinner menu is displayed in the school hall. Lucy Mulrooney, Senior Dietician at DRI and the Catering Operations Team help put menus together.
Some of the changes made are:
- Increased vegetable content in main course dishes by approximately 60%.
- New range of quality fish products including Salmon and Mackerel.
- Addition of lentils in some dishes.
- RHM products have been reduced in fat and salt.
- Bernard Matthews products have been reduced in fat and salt.
- Introduced option of flora portions instead of butter.
- Ploughman’s and Cottage Cheese & Fruit Platter have been added to choice menus.
- We are currently trailing a low fat mayonnaise.
- We have arranged a recipe testing session for noodle dishes.
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NATIONAL NUTRITIONAL STANDARDS PRIMARY SCHOOL
COMPULSORY REQUIREMENTS
The standards say that lunches for Primary School pupils must contain at least one item from each of the following food groups.
- Starch foods such as bread, potatoes, rice and pasta. Starch food cooked in oil or fat should not be served more than three times a week.
- Fruit and a vegetable must be available each day. Fruit based desserts must be available twice a week.
- Milk and dairy foods.
- Meat, Fish and alternative sources or protein. Red meat must be served at least twice a week. Fish must be served at least once a week.
Cheese may be included in the meat/fish protein group for primary children.
NON CHOICE
Any child may request fresh fruit as an alternative to the sweet of the day. A selection of fruit should be available.
PRIMARY CHOICE
Ensure fruit is available everyday to the end of service.
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SUMMARY OF RECOMMENDED SMRP FOOD STANDARDS FOR SCHOOL LUNCHES IN ENGLAND
Fruit and vegetables
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Not less than 2 portions per day per child, at least one of which should be salad or vegetables, and at least one of which should be fruit.
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Oily fish |
On the school lunch menu at least once every 3 weeks.
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Deep fried products |
Meals should not contain more than 2 deep fried products in a single week.
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Processed foods |
Should not be reformed/reconstituted foods make from ‘meat slurry’.
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Bread (without spread) |
Available unrestricted throughout lunch.
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Confectionery and savoury snacks |
Not available through school lunches.
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Salt/highly salted condiments |
Not available at lunch tables or at the service counter.
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Drinks |
The only drinks available should be water (still or fizzy), skimmed or semi-skimmed milk, pure fruit juices, yoghurt and milk drinks with less than 10% added sugar, or combinations of these (e.g. smoothies).
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Water |
Easy access to free, fresh, chilled drinking water.
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