IMPROVING THE NUTRITIONAL VALUE OF CHARLES DICKENS SCHOOL LUNCHES
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IMPROVING THE NUTRITIONAL VALUE OF CHARLES DICKENS SCHOOL LUNCHES WORKING ALONGSIDE THE SOIL ASSOCIATION AND THE HEALTHY SCHOOLS COORDINATOR FOR SOUTHWARK. Janice Gibb. Why School Lunches. The importance of a nutritionally balanced diet for children.

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IMPROVING THE NUTRITIONAL VALUE OF CHARLES DICKENS SCHOOL LUNCHES WORKING ALONGSIDE THE SOIL ASSOCIATION AND THE HEALTHY SCHOOLS COORDINATOR FOR SOUTHWARK.

Janice Gibb


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Why School Lunches LUNCHES

  • The importance of a nutritionally balanced diet for children.

  • Media and healthcare focus on obesity.

  • Long term health problems.

  • To encourage children to make healthy food choices, experience different foods and enjoy what they eat.

  • To improve the schools knowledge on nutritionally based menu’s for the children.


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To work with all stakeholder of the school. LUNCHES

  • Headteacher

  • Cook and Kitchen Staff

  • Finance Manager

  • Senior Management Team

  • Teachers and Support staff

  • Midday Meal Supervisors

  • Pupils

  • Parents

  • Governors


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To help protect the children from the illnesses that a poor diet can lead to

  • Heart disease

  • Strokes

  • Kidney problems

  • Diabetes

  • Arthritis

  • Cancer

  • Allergies to additives


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Whole school approach to implement the case study diet can lead to

  • Teachers to encourage children to talk about food in PHSCE

  • ECO teacher to grow vegetables with the children

  • For children to see vegetables grown in their natural state and not only on shelves in supermarkets

  • Tasting sessions and feedback from children in the School Council

  • Theme days

  • Choice


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Financial implications of the case study. diet can lead to

  • To compare cost of fresh produce/organic produce

  • To talk to LEA and Government about costs

  • To strive for no increase in cost of school lunches

  • The need for labour saving devices in the kitchen

  • To look at staffing levels in the kitchen

  • Re-training for kitchen staff

  • Health and Safety in the Kitchen


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To improve the children’s concentration and learning ability

  • By finding out from nutritionists which food contributes to these goals

  • To look into the meals being analysed by a professional nutritionist to see if the nutritional value is correct for the age range of the children.

  • To achieve a balanced diet in line with the Caroline Walker Trust Guidelines.

  • To use a high percentage of fresh and organic food where possible.

  • To strive to cut out all additives and convenience food.

  • To encourage them to enjoy the food they eat.


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LONG TERM GOALS ability

  • TO ACHIEVE ALL THE GUIDELINES LAID DOWN BY THE CAROLINE WALKER TRUST.

  • TO USE LOCALLY SOURCED FRESH OR ORGANIC FRUIT, VEGETABLES FISH AND MEAT.

  • TO WORK CLOSELY WITH THE LEA, SOIL ASSOCIATION,HEALTHY SCHOOLS ADVISER AND STAKEHOLDERS OF THE SCHOOL

  • TO GET BETTER PAY, WORKING CONDITIONS AND TRAINING FOR KITCHEN STAFF

  • TO EDUCATE ALL THE CHILDREN THAT PASS THROUGH CHARLES DICKENS SCHOOL TO MAKE THE RIGHT CHOICES OF FOOD FOR A LONG AND HEALTHY LIFE.


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Learning about what foods are ability healthy to eat.



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Chicken rissoles, Vegetarian rissoles, Pasta dish, new potatoes, cabbage, sweetcorn. Ice cream/cheese and biscuits or fresh fruit for dessert


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CHILDREN ENJOYING THEIR LUNCH potatoes, cabbage, sweetcorn. Ice cream/cheese and biscuits or fresh fruit for dessert

A choice of salad and roll with their dinner


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Ice cream and wafers for dessert! potatoes, cabbage, sweetcorn. Ice cream/cheese and biscuits or fresh fruit for dessert


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Growing our vegetables! potatoes, cabbage, sweetcorn. Ice cream/cheese and biscuits or fresh fruit for dessert


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A marrow on our plates soon! potatoes, cabbage, sweetcorn. Ice cream/cheese and biscuits or fresh fruit for dessert


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The garden is blooming! potatoes, cabbage, sweetcorn. Ice cream/cheese and biscuits or fresh fruit for dessert


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