The Government standards for school meals deliver a comprehensive set of guidelines for all caterers and providers of food in primary, secondary and other schools. This is called "white paper on school nutrition" and is something that every school now has to look and adhere to in more detail. Here at Huntington we are transforming school lunches and give pupils a healthier but also satisfying meal in keeping with these guidelines. The government are to introduce nutrient based standards and legislation in September 2009 to help your children receive the required levels. Our approach to changing lunches and other times the pupils can purchase foods will, I'm hoping, make it something they will enjoy as well as achieving government standards.
For some pupils a school lunch is the main meal of the day. So it is our concern that our menus and choices contain sufficient energy and micronutrients to promote good nutritional health for all pupils, and protect the ones that are nutritionally vulnerable. This group includes those who are at risk of micronutrient deficiencies, those who are underweight and those who are overweight.
Have a good look at our menus and encourage your children to eat sensibly at school. We also provide a great selection of cold sandwiches and salads which we will be promoting on the website very soon. We currently have hot meal deals running every week and are soon introducing nutritionally balanced cold sandwich pack ups that can be ordered at the beginning of the school day.
As the famous saying goes "you are what you eat"!
At Huntington we want to help your child achieve and enjoy a great school life in every possible way, and take great pride in catering for all the pupils.
James Goodwin
Catering Manager
Week 1 Menu
Week 2 Menu
Week 3 Menu
6th Form Menu
In the canteen:
· We are providing more fruit and fruit based desserts and serving every main meal with fresh vegetables.
· We are using oily fish in lots of different ways at least once a week.
· We are determined to rid the school of its deep fat fryers; however they will be staying and be used sparingly for now.
· We are reducing the servings of chips to twice per week, there are alternatives!
· We are not purchasing any manufactured meat, (e.g. chicken nuggets/ sausage rolls, pork pies). We are making our own. E.g. tasty burgers!
· Fresh homemade baked bread is served every day.
· A large selection of drinks is available with little sugar content.
· There is no salt and pepper on tables. The added accompaniments and flavours of the dishes should now be good enough that salt is not needed.
· Levels of confectionary based products have been reduced.
· The desserts are becoming a lot healthier because we use less sugar.
We are trying to offer the pupils a more balanced diet when attending school and help them achieve the government's guidelines of:
"Providing around 30% of a child's daily energy needs."
Most of the calories in a school lunch should come from carbohydrates (Found in: pasta, rice, potatoes, bread)
"The school lunch should provide no more than 18.9g of NMES per day."
'Non Milk Extrinsic Sugars' food high in added sugars.
"No more than 35% of the calories in school lunch should come from fat and not more than 11% in saturated fat."
"The school lunch should provide at least 30% of a child's protein requirements."
(Found in: lean meat, fish, eggs, lentils, beans & pulses)
"The school lunch should provide no more than 30% of a child's recommended sodium intake."
Salt is the main source of sodium.
"The school should provide at least 30% of a child's recommended intake."
(Found in: Bread, oats, cereals etc)
"The school lunch should provide at least 40% of a child's requirement for vitamin A, vitamin C, folate, iron, zinc and calcium."
|
Nutrient |
Good Sources |
|
Vitamin A |
- Whole milk and whole milk products
- Oily fish and eggs
- Liver
- Carrots, red peppers, tomatoes, spinach, broccoli
|
|
Vitamin C |
- Oranges, strawberries, berries and blackcurrants
- Fruit juices
- Vegetables and Potatoes
|
|
Folate |
- Green, leafy vegetables
- Pulses
- Oranges
- Liver
|
|
Iron |
- Meat, especially lean red meat
- Liver
- Green leafy vegetables
- Pulses
- Dried fruit, nuts and seeds
- Bread and foods made from UK fortified white flour
- Fortified breakfast cereals
|
|
Zinc |
- Meat, especially lean red meat
- Fish and shellfish
- Milk & milk products, eggs
- Green leafy vegetables
- Pulses
- Fortified breakfast cereals
|
|
Calcium |
- Milk and dairy products
- Canned fish containing soft bones
- Green leafy vegetables
- Pulses
- Bread and foods made from UK fortified white and brown flour
|