Striking the Balance of Good Health

Both Trinity School’s Nutrition & Health Policy and the Government’s Regulations are based upon The Balance of Good Health.
The Balance of Good Health shows the types and proportions of food that make up a healthy and balanced diet. Trinity School is very familiar with the Balance of Good Health and the standards will be an extension of our current good practice. To ensure this balance, foods from each of the following should be included within the daily menu offer.

• Bread, cereals and potatoes,
• Fruit and vegetables
• Milk and dairy foods
• Meat fish and protein alternatives
• Moderate amounts of foods containing fat and sugar

We have also included in our policy

• Beverages

And the key messages to our children are

• Enjoy your food
• Eat a variety of foods, from all the food groups, each day
• Don’t skip meals
• Try to eat at least 5 portions of fruit & vegetables each day

The Food Groups

Bread, Cereals & Potatoes
This group includes bread, potatoes, pasta, rice, other cereals, noodles, and sweet potatoes. These starchy foods provide energy, fibre, vitamins and minerals.

Trinity School’s policy is to provide the following:

• A choice of the foods, from this group, to be available at each meal.
• Fried potatoes, (including chips, roast potatoes & potato shapes) to be available not more than 3 times a week
• When there is a fried potato on the menu an alternative low fat choice from this group should be available
• On the days that fried potatoes are served, they should be served no more than once a day
• Rice should be served as a minimum of once per week
• Pasta should be served as a minimum of once per week
• Where white bread is served, wholemeal should also be available

Trinity School now home bakes nearly 70% of its daily bread consumption, offering a range of multi-grain, brown & white baguettes & rolls at breakfast and lunch.

Fruit and Vegetables
This group contains all fresh, frozen, and canned vegetables, salad vegetables, fresh canned and frozen fruits, dried fruits and fruit juices. Fruit and vegetables provide vitamins, minerals and fibre and useful energy.

Trinity School’s Policy is to provide the following:

• A minimum of one vegetable should be available at every meal
• A fresh vegetable should be available a minimum of 3 times a week and, also at Sunday lunchtimes
• Baked Beans should not be served as a vegetable more than once a week
• Fruit should be offered at every meal, fresh, stewed or tinned.
• Fruit or Fruit Juice should be available at breakfast
• Where it is possible vegetables should be added to pies, casseroles and stews
• Additional fruit should be available at mid-morning and lunch break from the Tuck Shop

We purchase fresh vegetables and fruit from a local based supplier. We encourage a close relationship with all local business wherever possible and we have found their experience and knowledge of the industry an invaluable resource in menu planning and towards achieving the nutritional standards required.

Milk and Dairy Foods
This group includes milk, milk flavoured drinks, cheese, yoghurt, fromage frais. Milk and dairy foods are an excellent source of calcium, which is important for bone development.

Trinity Schools Policy is to provide the following:

• At least one portion of these foods should be available with every meal
• Semi-skimmed milk should be offered as drinking milk and skimmed or semi-skimmed milk used in cooking
• Cheese should not be served, as the main protein part of the meal, more than three times a week.

Trinity School makes its own natural yoghurt each week. We add fruit purees and fresh fruit to our own naturally balanced bio-friendly product. We enhance our cooking with the use of this product.

Meat, Fish & alternative sources of Protein
This group includes fresh, frozen and canned meat, fish, poultry, pulses, nuts and eggs. Also included in this group are vegetable proteins such as Soya products and Textured Vegetable Protein.

Meat, fish and their alternatives provide a major source of protein. They also provide sources of Iron, other minerals and vitamins.

Trinity’s Policy is to provide the following:

• A choice of foods from this group should be included with every meal
• Fish should be served at least once a week
• Meals containing red meat should be served at least twice a week

Foods Containing Fat & Foods Containing Sugar
This group includes spreading and cooking fats and oils, oil based salad dressings, mayonnaise, salad cream, pastries, chocolates, sweets, sweetened soft drinks, crisps, puddings, cakes, biscuits, jams, jellies and ice cream.

Foods containing Fats & Sugars provide energy

Trinity’s Policy is to reduce the fat and sugar content of menus

• Preparation and cooking techniques should be used to reduce fat content wherever possible; e.g. trimming, grilling, baking.
• A low fat main course option should always be available
• Sugar Free, Low Sugar and No Added Sugar alternatives should be available for squashes and fizzy drinks

Organics
Produced or involving production without the use of chemical fertilisers, pesticides etc.

This group of foods include foods from all groups. There has been much media coverage of the issues relating to organic foods and organic food production. There are strict criteria for what determines an organically produced food product. Within the United Kingdom there are several monitoring organisations and certifying bodies that enable certain foods to be classed as organic. Although there is no direct evidence to suggest that an organic diet is a healthier diet, it is logical to assume that foods produced with fewer additives and commercial fertilisers are less harmful to high risk groups of people such as developing children, elderly and the unwell.

Trinity School’s policy is:

• To use organic produce wherever financially possible.
• To replace refined products with unrefined equivalents where available

We offer a range of organic honeys, jams and fruit spreads at breakfast as well as organic lentils and pulses which are used in salad preparation throughout the food service.

Drinks
Drinking plenty of fluid is essential for good health. A wide variety of drinks are available but we encourage unsweetened or low sugar products which are less harmful to teeth.

Trinity School’s Policy is to provide the following

• Drinking water at all meal times
• Unsweetened or low sugar alternatives of soft drinks are available where soft drinks are served
Special Dietary Considerations

We will ensure, wherever possible, within the restrictions of our operating environment, to provide appropriate foods for pupils who have special dietary needs either because of medical diagnosis or cultural beliefs.

The School’s Registered General Nurse is available to give advice, guidance and support to staff, parents and pupils on medically diagnosed restrictions. The School uses a State Registered Dietician to give advice on special diets including inborn errors of metabolism, coeliacs, eating problems and allergy diets.