Term 3 ends at 3pm on Friday 9th February 2018.
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Healthy Eating

At Drayton we are committed to encouraging and developing positive attitudes towards leading a healthy lifestyle.


We acknowledge that food is fundamental to the quality of a child’s life. It is our belief that all the adult members of our school community (staff, parents and governors) should be good role models and should support the children in understanding how balanced nutrition contributes to a person’s health, happiness and wellbeing.


Healthy eating education forms a significant part of our school’s curriculum. The significance of following a healthy diet is explicitly taught through Science, DT and PSHE.

School provides fruit and vegetables for children in Reception, Year 1 and Year 2. They eat this during morning break, or ‘snack time’. We ask that children in Key Stage 2 are provided with fruit as a healthy snack for morning playtime.


All children are encouraged to bring a water bottle into school each day.


We discourage chocolate, sweets, biscuits and cakes as snacks or as part of a packed lunch. Chewing gum and fizzy drinks are not allowed on the school premises.


Packed lunches should offer balanced nutrition. We urge parents to offer a variety of healthy foods across the school week. We regularly send out guidance on the elements which make up a healthy lunch.


Useful guidance can be found below:


Pupils are reminded that they should not share packed lunches. No child is ‘forced’ to finish all of their lunch, but it is our policy to actively encourage children to “try a little more” to ensure that they don’t feel hungry during the afternoon. Lunchtime supervisors are asked to speak to the class teacher of a child who has eaten a minimal amount of lunch. The teacher would then address this with the child’s parents.


School meals are offered by ‘Food & More’. We work closely with the cook to ensure that meals meet the highest possible standard. Every day s choice of salads and fresh fruit are offered.


Food & More's menus adhere to the government's nutritional standards and follow guidelines and standards set by the School Food Trust, the Local Authority Caterers Association and the Oxfordshire Food for Health Alliance.


These are some of the ways in which they have been improving nutrition for school children:


Increasing anti-oxidants (particularly vitamins A, C and E)

To help boost the children’s immune systems. This is being achieved by significantly increasing the use of fresh fruit and vegetables; having a greater variety of salads, with many schools now having a salad bar where children can take additional salads, for example apple coleslaw, beansprout salad and crudites as well as green salads and tomatoes; a wider range of fresh seasonal fruit is given including fresh pineapple, Galia and Honeydew melon, nectarines, and strawberries as well as apples, bananas, satsumas and oranges. Each child is provided with at least two portions of fruit and vegetable a day.


Increasing fibre

By a greater use of wholemeal products, such as wholemeal flour in homemade bread, pastry and desserts; by the increase of fruit and vegetables; the use of oats in desserts and as a thickening in savoury dishes.


Increasing complex carbohydrate

Complex carbohydrates are sources of slow release energy.  As well as the appropriate carbohydrate with the menu, such as potato, pasta, rice or couscous, bread is available everyday for those pupils who need additional carbohydrate.


Increasing Omega 3 fatty acids

By including salmon on the Menu Cycle.


Reducing sugar

Recipes have been adapted to reduce the sugar content.  For example, the sugar content of Fruit Crumble has been reduced from 8g per portion down to 5.8g per portion. Also fresh fruit and yoghurts are available everyday as an alternative dessert.


Reduced salt

Salt is no longer available as a condiment in the dining rooms. Recipes have been adapted, reducing the salt content and enhancing flavour with other seasoning, such as herbs and spices.  Low salt products are chosen from suppliers such as low salt and sugar baked beans.


Reducing saturated fat

By using low fat dairy products such as semi-skimmed milk, and low fat yoghurts. Fried items are severely restricted on the menu. For example, chips are served once a week at the most.  Whenever potatoes are cooked in oil an alternative carbohydrate is offered.


Genetically modified ingredients

We do not knowingly use genetically modified ingredients.


Fresh meat

Food & More are increasingly sourcing fresh, local meat from local butchers. We do not use products that contain mechanically-recovered meat.


Local produce

We aim to source local produce to reduce food mileage and provide better quality meals. Currently, 25 per cent of our schools receive locally-produced meat. Wherever possible, vegetables will be locally sourced as well.


Special diets and allergies

Our staff are trained in allergy awareness and every effort will be made to meet special dietary requirements. Special requirements (eg meals catering for allergy or diabetes sufferers) should be made known to the catering supervisor or headteacher so that we can provide an alternative.


The school menu is sent home for parents to see at the beginning of each term.

Children eat their lunch in the school hall. At lunchtimes it is well staffed with lunchtime supervisors, some of whom are teaching assistants and the school and are thus well known to most of the children.