Whole School Healthy Eating and Drinking Policy

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					                  Whole School Healthy Eating and Drinking Policy
                         St. George’s-Central C.E. School


At St. George’s-Central C.E. School we are committed to giving all our pupils consistent
messages about all aspects of health to help them understand the impact of particular
behaviours and encourage them to take responsibility for the choices they make. This
policy should be read alongside the school’s PSHE & C, Drug and Sex and Relationship
Policies. The member of staff responsible for the implementation and re view of the
Whole School Healthy Eating and Drinking Policy is the PSHE & C Co-ordinator Mrs.
W, Ford.

This policy was developed in consultation with staff, governors, parents, health
professionals, school meals service and pupils.


Our school is a healthy school. It is important that we consider all elements of our work
to ensure that we promote health awareness in all members of the school community. We
can provide a valuable role model to pupils and their families with regard to food and
healthy eating patterns.

Through effective leadership, the school ethos and the curriculum, all school staff can
bring together all elements of the school day to create an environment which supports a
healthy lifestyle.

Background Information

St. George’s – Central C.E. School is a Voluntary Aided School. It is currently a one and
a half form entry school catering for pupils aged 3-11 with approximately three hundred
pupils. There are mixed-age and mixed ability classes throughout school supported by
Teaching Assistants in some classes. The school has also set up a Nurture group where
children experiencing emotional and/or behavioural problems receive extra support. The
school have a moderate amount of children with Special Educational Needs either with
learning difficulties or emotional needs.
Almost all pupils are of white British background but in our school all pupils are
encouraged to appreciate the practices and customs of other cultures as part of their day
to day schooling. It is also considered important to create and foster a shared appreciation
of diverse traditions and hopefully, more harmonious relationship between children from
all cultural backgrounds.
Why a healthy eating policy is needed

A healthy diet is one of the best ways of maintaining young people’s health, both now
and in the future. Recent research has shown that diets of some young people are not
meeting government recommendations for optimum growth and development.
Our school supports the ‘5 a day’ campaign to encourage children to eat 5 portions of
fruit and vegetables a day, which has been shown to reduce the onset of certain life-
threatening conditions as well as being helpful in tackling and preventing childhood

Immediate benefits from healthy eating include:
    Preventing dental decay, obesity and anaemia.
    Improving concentration and behaviour.
    Raising achievement.

Longer term health benefits include:
    Prevention of coronary disease
    Reduced risk of some cancers
    Prevention of osteoporosis (brittle bones)

Aim of Healthy Eating and Drinking Policy.

The aim of this policy is for St. George’s –Central School to adopt a whole school
approach to a healthy diet.
This will involve all of the stake holders in our school promoting the same message that
                              A healthy diet is a balanced diet.
It is essential that everyone promotes this message and that no foods are labelled
‘good/bad’ foods.
To be fully enjoyed eating should be seen as a social activity, a time to sit and enjoy the
company of friends and relatives as well as enjoying the food.

Aims of Healthy Eating Education

      To ensure that we are giving consistent and up to date messages about food and
       health to the children.
      To give our pupils the information they need to make healthy choices.
      To provide opportunities for pupils to develop their knowledge skills and attitudes
       towards developing healthy, safe lifestyles.
      To recognise what makes a diet a healthy diet.
      To appreciate the benefits of a healthy diet.
      To encourage all children to take part in the ‘5 a day’ campaign.’
      To encourage personal responsibility in all forms of behaviour.
      To make informed choices. To contribute to the healthy physical development of
       all members of our school community.

1. The Personal, Social, Health and Citizenship Education (PSHE & C.) Co-ordinator is
responsible for the overall planning, implementation and review of the curriculum.

2 .The Headteacher, in consultation with the School Meals Service, is responsible for the
provision of appropriate school meals.

3. All staff are responsible for promoting the Balanced – Diet – Healthy – Diet message.

4. Healthy eating is an integral part of the school’s scheme of work for PSHE, supported
by QCA Science, PSHE programmes etc.

5. The Healthy Diet message is reinforced in all circumsta nces when the children
encounter food and drink.

6. Teaching
     All members of staff are responsible for teaching a healthy, balanced approach to
       eating and drinking.
     A variety of teaching approaches will be used with an emphasis on active
     The needs of the children will form the basis of learning objectives.
     Pupils will be taught in a variety of groupings appropriate to the activity and all
       groups will be given equal access to the curriculum.
     Where appropriate external agencies (school nurse, dieticians, healthy schools
       team) will be used to enhance the curriculum.
     All discussion of food will respect the ethnic background, dietary rules of
       religious groups and any other social or personal beliefs.

7. Special Needs – where appropriate teaching materials/methods will be
adapted to ensure that the children with special needs have equal access to all aspects of
healthy eating.

8. Resources – Appropriate resources are stored in KS1 and KS2 resource areas.

Specific Issues

    The children will bring water bottles to school that will be filled only with fresh
    Children are encouraged to refill their water bottles and encouraged to drink more
      after PE and when the weather is hot.
    At snack time and dinner time the children will be offered juice or milk in
     addition to their water bottles.
    We do not use vending machines in our school.

 Snacks Mid-Morning/afte rnoon

    All our under 5s are entitled to free milk which is organised by the Nursery
    Early years/Key Stage 1 participate in the National Sc hool Fruit and Vegetable
     Scheme and therefore receive a free piece of fruit or vegetable daily.
    Key Stage 1 have toast and milk at morning snack time (for a small fee).
    Key Stage 2 are offered toast, milk and juice (for a small fee).
    Children may bring their own snack to school providing it is a healthy option.

School Meals

Our school work works with the catering service to ensure that healthy choices are
available and that national standards are met. Fruit and vegetables are included as
part of the meal and, where possible, have reduced fat, salt and sugar content. The food
provided will reflect the ethnic background of pupils and dietary rules of religious
groups. Vegetarian and medical needs will be met in appropriate ways.

Packed Lunches

Our school encourages carers to provide healthy packed lunches.
To promote healthy lunch boxes school will send out regular news letters and invite
Parents to workshops which promote healthy choices.

Birthdays and Re wards

Special events, such as birthdays, are recognised as special treats and as such the
children may like to share sweets with their classmates. However, as a health and
safety issue, the children will be told not to bring lollies to school. Any sweets that
are brought will be given out with the message that they should be taken home and
eaten after tea.

Sponsored materials and promotions

To promote a consistent message within the school community, children, parents
and staff will not be asked or encouraged to collect tokens for foods, e.g. crisps.
chocolate. Only tokens that reflect the school healthy ethos will be collected.
Food across the Curriculum

There are a number of opportunities across the curriculum to promote healthy eating and
our school uses the balance of good health as a model of good practice, as stated by the
Healthy School standard.

In FS1, KS1 and KS2, there are a number of opportunities for pupils to develop
knowledge and understanding of health, including healthy eating patterns (the balance of
good health) and practical skills that are needed to understand where food comes from
such as shopping, preparing and cooking food.

Literacy provides children with the opportunity to explore poetry, persuasion, argument
and narrative work using food and food related issues as a stimulus, e.g. writing to a
company to persuade them to use non-GN foods in children’s food and drink etc.

Maths can offer the possibility of understanding nutrition labelling, calculating quantities
for recipes, weighing and measuring ingredients and looking at packed lunches.

Science provides an opportunity to learn about the types of food available, their
nutritional composition, digestion and the function of the different nutrients in
contributing to health and how the body responds to exercise.

RE provides the opportunity to discuss the role of certain foods in the major religions of
the world. Children experience different foods associated with religious festivals.

ICT can afford pupils with the opportunity to research food issues using the internet and
other electronic resources. Pupils design packaging and adverts to promote healthy food

Food Technology as part of DT provides the opportunity to learn about where food
comes from and apply healthy eating messages (the balance of good health) through
practical work with food, including preparation and cooking.

PSHE & C encourages young people to take responsibility for their own health and well-
being, teaches them how to develop a healthy lifestyle and addresses issues such as body
image. Pupils are able to discuss issues of interest to young people, e.g. advertising and
sustainable development.

Music can provide pupils with knowledge about different properties of cooked and
uncooked foods where pulses and grains are used in unpitched percussion instruments.

Geography provides a focus on the natural world and changing environment, offering the
chance to consider the impact of our consumer choices have on people across the world
who rely on growing food as their source of income.

History provides insight into changes in diet and food over time.
Physical Education provides pupils with the opportunity to develop physically and to
understand the practical impact of sport, exercise and other physical activity such as
dance and walking.

Involving Parents and Pupils

Our school actively encourages participation by all stakeholders through
    Healthy Schools Task Group.
    Pupil Lead School Council.
    Providing information to parents such as menus and details of healthy eating

Healthy Eating for All

All members of the school community should act as positive role models and thereby
promote a consistent message.

Food Hygiene

      Children should be reminded to wash their hands after going to the toilet and
       before eating.
      Water bottles and lunch boxes should be taken home everyday to be washed.
      When handling food in lessons both staff and children should have clean hands,
       hair tied back and a clean surface to work on.

Assessment and Recording

A variety of methods will be used to assess the children’s starting point and needs and
The impact of the topic on their learning (e.g. circle time, drawing and writing activities,
  concept maps)

Monitoring and Evaluation

Scrutiny of the children’s work, discussion with the pupils, teacher’s planning,
observation of displays, photographic evidence etc. will form the basis of evaluation of
 pupil learning.

Related Policies

Personal, Social, Health and Citizenship Education Policy
Science Policy
This policy was approved by the governing body on ------------------------------------

And the teaching staff on ……………………………………..

It will be reviewed on ………………………………

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