stirling council childrens services

Document Sample
stirling council childrens services Powered By Docstoc
					                                 Section 1

Guidance on a Whole Establishment

    Approach to Nutrition 3-18

             DRAFT 2

           January 2006


                Guidance on a Whole Establishment Approach to Nutrition 3-18


    1.1.     These guidelines are supplementary to the Authority Policy on Health Promoting
             Schools. Health Promoting Schools should have a curriculum and approaches
             to learning and teaching that provide appropriate challenge, participation and
             support for all pupils and have a positive effect on their health and well being.

    1.2.     Within health promoting schools/establishments there are two distinct elements.

                   Health education programmes within the formal curriculum, which are
                    delivered both through Personal and Social Education and across other
                    areas of the curriculum.
                   Health-related issues which permeate the hidden curriculum, and which
                    affect all members of the school community and beyond.

            To move forward with healthy eating in establishments, two questions must be

                   What is already happening in the formal curriculum in relation to healthy
                   Which parts of the hidden curriculum are integral to a Health Promoting
                    School and encourage healthy eating?

    1.3.     The following guidelines take into account the key recommendations of Hungry
             for Success that state;

                    All schools should review their current practices in establishing links
                     between learning and teaching on healthy eating in the curriculum and food
                     provision in schools.
                    Education authorities should promote partnership approaches and schools
                     should develop mechanisms to deliver partnership working.
                    Improvements to the dining room to enhance its atmosphere and ambience,
                     and encourage its use as a social area should be considered as a priority
                     and should be taken into account in their wider school estate planning. It is
                     desirable wherever possible that a separate dining room should be
                    Senior management within schools should strongly endorse the school meal
                     provision as part of the whole- child approach.


    1.4.     Healthy eating should be part of a whole school/establishment approach to the
             implementation of the Health Promoting School.

    1.5.     Healthy eating takes account of all relevant initiatives relating to health and well

Stirling Council Children’s Services Nutrition
Section 1: Guidance on a Whole Establishment Approach to Nutrition 3-18
Spring 2006
    1.6.     The development of partnerships with NHS Forth Valley, parents and catering
             services are fundamental to the whole establishment approach to nutrition. The
             formal curriculum will be based on the Curriculum for Excellence.


    2.1.     Formal Curriculum

             The formal curriculum should provide continuity and progression in children’s
             and young peoples’ skills and knowledge of healthy eating and making life

             The formal curriculum will help children and young people realise their individual
             talents as expressed in the Curriculum for Excellence; successful learners,
             confident individuals, responsible citizens and effective contributors.

             A health-promoting school/establishment will give careful consideration to the
             range of learning and teaching approaches it uses to promote healthy eating
             choices, in delivering education on nutrition.

             The school/establishment as a whole will promote healthy eating within the
             formal curriculum through:

                  Making appropriate use of active learning, whole-class teaching, related
                   individual work, small-group discussion and collaboration, preparation of
                   healthy snack as appropriate, role-play and simulation activities.
                  Ensuring teaching approaches are based as far as possible on an
                   understanding of pupils' nutritional needs and previous learning, making use
                   of pupils' own evaluation of their eating needs where appropriate.
                  Consulting and involving parents appropriately in its approaches to learning
                   and teaching, particularly in relation to nutrition.
                  Offering pupils sound, practical advice that is relevant to their health needs.
                  Taking account of significant health issues in the school’s/establishment ‘s
                   local community.
                  Ensuring that teaching and learning takes place in contexts where pupils
                   can explore all health issues including nutrition, safely and openly.
                  Emphasising healthy routines, personal safety and responsible decision
                   making for healthy eating.
                 Making appropriate use of peer education where older pupils, having been
                  given training and under appropriate supervision, offer younger pupils good
                  health role models and opportunities for talking through nutrition issues in an
                  accessible way.

             The establishment will integrate healthy eating within other initiatives such as
             Active Schools, Determined to Succeed, Eco schools, and Education for
             Citizenship and the National Accreditation for Health Promoting Schools at local
             and national level.

      2.2.   Cross -curricular links can be made to all areas of the curriculum and the other
             initiatives as mentioned above.

Stirling Council Children’s Services Nutrition
Section 1: Guidance on a Whole Establishment Approach to Nutrition 3-18
Spring 2006
    2.3.     The inclusion of lessons/activities on preparing, making and eating food also
             helps to widen children’s understanding of the importance of a healthy diet and
             nutritional content of food.

    2.4.     The establishment should use the global dimension and the cross-curricular links
             to support and increase the children’s knowledge of the importance of nutrition

    2.5.     Curriculum Flexibility/Hidden Curriculum

             2.5.1.    The use of flexibility to encourage and promote a whole establishment
                       approach to healthy eating, which will include statements and guidance

                          Healthy tuck shops
                          Vending machines
                          Play pieces
                          Hygiene/tooth brushing
                          Rewards for good behaviour
                          School lunches
                          Provision of water
                          Support for parents
                          Planning snack and meal times

             2.5.2.    Healthy Tuck-Shops

                       The school, where possible, if they are providing a tuck shop will
                       provide only healthy options, such as fresh and dried fruit, and
                       smoothies. The sale of crisps, confectionery and fizzy drinks should be
                       actively discouraged and phased out as quickly as possible.

             2.5.3.    Vending Machines

                       Where vending machines are available they should be adapted to sell
                       only healthy options in accordance with national and authority policy
                       and guidance.

             2.5.4.    “Play Pieces”

                       Children and parents should be encouraged in partnership with other
                       agencies to consider the content and provision of play pieces to ensure
                       that they are healthy and appropriate to the nutrition requirements of the
                       age and stage of the child or young person. Support can be provided
                       through the provision of parent workshops, taster sessions for school
                       meals and information on healthy eating in the school handbook.

             2.5.5.    Hygiene/Tooth Brushing

                       This should be included as part of the formal curriculum under hygiene.
                       This includes hand washing and health and safety regulations regarding
                       the preparation of food. Where there is a breakfast club every effort
                       should be made to ensure that the children have the opportunity to
                       clean their teeth after having breakfast.

Stirling Council Children’s Services Nutrition
Section 1: Guidance on a Whole Establishment Approach to Nutrition 3-18
Spring 2006
             2.5.6.    Rewards for Good Behaviour/Work

                       It should be part of the school’s positive behaviour policy that teachers
                       are discouraged to give confectionery as rewards in school. Every effort
                       should be made to find alternatives that are acceptable to staff, parents/
                       carers and children.

             2.5.7.    School Lunches

                       The Catering Services in partnership with Children’s Services have
                       implemented Hungry for Success. As a result the meals provided fulfil
                       the nutritional standards and every effort should be made to encourage
                       children and their parents/carers to choose to take school meals which
                       will help to provide healthy options. In addition the packed lunches
                       provided are a very good way to help and support parents in providing a
                       healthy meal.

             2.5.8.    SNAG

                       The school should involve parents, staff and pupils through SNAG
                       (School Nutrition Action Group) and pupil councils to address the issues
                       of the dining room facilities and endeavour to create and improve the
                       social aspect of eating together. This is in line with the
                       recommendations of Hungry for Success. In addition, as part of the
                       formal and informal curriculum the school should provide information
                       evenings for parents on nutrition and healthy eating.

             2.5.9.    Provision of Water

                       Access to water is provided in all schools/establishments and staff
                       should ensure that children are encouraged to drink throughout the day.
                       It is important that staff recognise the importance of this issue and all
                       efforts are made to provide water in containers that are clean and easily

             2.5.10. Partnership and Support for Parents

                       The school should provide support for parents through providing
                       curricular workshops and working in partnership with catering services
                       to explain the school meal service:

                       to encourage parents to seek advice
                       support parents in providing suitable packed lunches prepared and
                        brought from home
                      sharing with parents the formal curriculum links which affect the
                        child’s knowledge of nutrition.
             2.5.11. Planning Snack and Mealtimes

                       Children should be involved in planning and preparation of healthy
                       snack. Relaxed and informal mealtimes provide opportunities for adults
                       and children to sit together and interact. Food can be shared, a variety
                       of foods tasted and social skills developed.

Stirling Council Children’s Services Nutrition
Section 1: Guidance on a Whole Establishment Approach to Nutrition 3-18
Spring 2006

    The implementation of these guidelines will be monitored through:

    3.1.     Analysis of comments in HMIe/Care Commission inspection reports on all
             aspects of nutrition.

    3.2.     The percentage of establishments gaining Health Promoting Establishments
             accreditation by 2007.

    3.3.     The authority’s quality assurance measures.

    3.4.     The number of children and young people taking school meals.

    3.5.     Monitoring of health measures within Forth Valley.

Stirling Council Children’s Services Nutrition
Section 1: Guidance on a Whole Establishment Approach to Nutrition 3-18
Spring 2006