Fresh Tastes Tool Kit - Public Schools NSW

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3 INTRODUCTION cont... The Canteen Menu Planning Guide The companion resource to the Fresh Tastes Tool Kit is the Canteen Menu Planning Guide.Two copies of this booklet were sent to all NSW schools in 2004. It is important to refer to the Guide while working through the process of planning a Fresh Tastes canteen. The centrepiece of the Canteen Menu Planning Guide is the Canteen Menu Planner, a visual model that shows where foods and drinks fit along a continuum from foods offered ‘occasionally’ to those that should ‘fill the menu’ (see model below). It is based on the Australian Dietary Guidelines for Children and Adolescents and the Australian Guide to Healthy Eating. It is designed to assist those planning school canteen menus to develop healthy, appealing menus that meet the requirements of the Fresh Tastes Strategy. These foods: • lack adequate nutritional value • are high in saturated fat and/or added sugar and/or salt • can contribute excess energy(kJ) @ school NSW HEALTHY SCHOOL CANTEEN STRATEGY FRESH TASTES TOOL KIT DEVELOPING A HEALTHY SCHOOL CANTEEN These foods: • have some nutritional value • have moderate levels of saturated fat and/or added sugar and/or salt • can, in large serve sizes, contribute excess energy (kJ) There are three categories within the Canteen Menu Planner; RED, AMBER and GREEN as shown below. The definite line between the AMBER and RED segments of the Canteen Menu Planner emphasises the importance, under the Fresh Tastes Strategy, of limiting the sale of foods in the RED segment to two designated ‘Occasional’ food days per term.(Refer to page 5 of the Canteen Menu Planning Guide for more information). @ school NSW HEALTHY SCHOOL CANTEEN STRATEGY CANTEEN MENU PLANNING GUIDE A set of nutrient criteria has been developed that covers the range of food and drink categories that may contain products that fit into the RED segment. (Refer to page 13 of the Canteen Menu Planning Guide for the Occasional Food Criteria Table). Descriptions of the types of foods that fit into AMBER and GREEN are described on pages 7-10 of the Canteen Menu Planning Guide. These foods: • are good sources of nutrients • contain less saturated fat and/or added sugar and/or salt • help to avoid an intake of excess energy (kJ)
The Health Promoting Schools Framework The education sector values the health of students and aims to create environments that support healthy choices and behaviours.The Health Promoting Schools Framework provides a ‘whole of school’ approach to developing effective health strategies for children and young people at school. The Framework has three key areas, illustrated by the diagram below: CURRICULUM, TEACHING AND LEARNING PARTNERSHIPS AND SERVICES SCHOOL ORGANISATION, ETHOS AND ENVIRONMENT The Health Promoting Schools Framework 1 Each of these key areas has relevance to the school canteen. Curriculum, teaching and learning The formal curriculum includes what is taught and how it is taught. Significance is one dimension of the Quality Teaching in NSW model of pedagogy that helps make learning meaningful and important to students. Such pedagogy enables students to draw clear connections with contexts outside the classroom.This includes the school canteen. Health and well being is addressed across a number of key learning areas. In NSW primary and secondary schools, positive nutrition and health related issues are primarily taught within the Personal Development, Health and Physical Education (PDHPE) key learning area.There are also opportunities to engage students in health and nutrition outcomes in Design and Technology in secondary schools. School organisation, ethos and environment The ‘feel’ of the school includes the physical and social environment, which should provide a safe, supportive and stimulating place for work and play.The physical environment includes the canteen, playground and classrooms.The social environment refers to school policies and the ethos of the school, such as antibullying initiatives and healthy canteen policies. Partnerships and services This covers mutually supportive links between schools and the wider community, including parents, local businesses, government and non-government organisations. Parents’ involvement in schools’ fundraising and healthy school canteens are two examples of potential partnerships within the school environment. GOOD NUTRITION FOR CHILDREN AND YOUNG PEOPLE: ■ improves learning and attention span ■ improves physical and psychological well being ■ promotes growth and development ■ reduces the risk of diet-related health problems such as heart disease, type 2 diabetes, some cancers, stroke, high blood pressure, osteoporosis, dental caries and obesity. 1 National Health and Medical Research Council, Health Advancement Standing Committee, Effective School Health Promotion: Towards Health Promoting Schools, Commonwealth of Australia 1996,Australian Government Publishing Service. 4 INTRODUCTION
Page 1 and 2: @ school NSW HEALTHY SCHOOL CANTEEN
Page 3 and 4: CONTENTS Section 1 - Introduction 1
Page 5 and 6: SECTION 1 What is a Fresh Tastes ca
Page 7: The Fresh Tastes Tool Kit Why a Too
Page 12 and 13: On the following pages are the tool
Page 14 and 15: 9 GETTING READY Before taking actio
Page 16 and 17: 11 GETTING READY cont... Get inform
Page 18 and 19: 13 GETTING READY cont... The active
Page 20 and 21: 15 GETTING READY cont... Contents o
Page 22 and 23: 17 ASSESSING THE CURRENT SITUATION
Page 28 and 29: 23 DEVELOPING ACTIONS & ALTERNATIVE
Page 30 and 31: 25 CANTEEN ACTION PLANNER Issue Opt
Page 32 and 33: 27 PHASING IN NEW FOODS TEMPLATE Fo
Page 34 and 35: 29 DEVELOPING ACTIONS & ALTERNATIVE
Page 36 and 37: 31 GETTING ON WITH THE JOB Managing
Page 38 and 39: 33 GETTING ON WITH THE JOB cont...
Page 54 and 55: 49 MAINTAINING THE MOMENTUM Maintai
Page 56 and 57: 51 MAINTAINING THE MOMENTUM cont...
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53 MAINTAINING THE MOMENTUM cont...
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55 APPENDIX 1 Guidelines for a heal
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57 APPENDIX 3 Snack ideas The follo
Page 64 and 65:
59 APPENDIX 4 cont... Ideas to redu
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61 HOW TO USE THE CD-ROM On the att
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