Grampian Health Promoting Schools Food Promoting a whole school approach FOOD CONTENTS 1. Introduction P1-3 2. Curriculum Framework P4-15 3. Informal Curriculum P16-20 4. Resources P21-37 5. Case Studies P38-45 Introduction Children need a healthy diet to maintain and protect their health now and throughout their lives. Significant improvements have been made to the diet of Scottish schoolchildren yet many children are still eating a diet which is too high in fat, sugar and salt and too low in fruit and vegetables. Over recent decades this has contributed to rising levels of obesity and other diet-related conditions. Diet in childhood is particularly important because eating patterns established in childhood can have consequences for health in adulthood. A poor diet is not only linked to conditions such as heart disease and certain cancers in later life but also to obesity and tooth decay. Improving children’s diets can also have a beneficial impact on their behaviour and educational attainment. The Grampian Food in Schools framework has been developed by a Grampian-wide multi agency group, in consultation with schools, to provide support for food and health promoting activities, in line with key national and local strategies and initiatives. These include the Schools (Health Promotion and Nutrition) (Scotland) Act 2007, Curriculum for Excellence, Recipe for Success - Scotland’s National Food Policy, Growing through Adolescence, the Early Years Framework, Adventures in Foodland and Getting in Shape. The document has been designed to help schools make links with the informal curriculum and the ideas it contains advocate methodologies based in active learning. The resource contains: • A curriculum framework • Informal curriculum guidance • Suggested resources • Case studies Curriculum Framework The aim of the framework is to provide a progressive programme of teaching points which link to the Food and Health, Health and Well Being Outcomes within Curriculum for Excellence. The framework is not a prescriptive list, but a tool to generate ideas and activities to meet outcome requirements, through active learning. The framework can be used as a planning tool for lesson plans and a means to ensuring that there is appropriate progression through all levels. On the other hand it may simply provide ideas and suggestions, as and when required. Grampian Health Promoting Schools - Food Page 1 Informal Curriculum Guidance and Resources To support curriculum delivery, the informal curriculum framework provides practical guidance along with suggested resources and websites. Curriculum for Excellence recognises that learning is wider than classroom teaching and in line with a health promotion ethos, all school food and health activities should ensure consistent messages and approaches. Case Studies Case studies are provided to give an overview of practical initiatives and programmes which have been implemented by a range of schools in the UK. The examples provided an overview of aims and outcomes, links to Curriculum for Excellence and partner agencies, and resource requirements. Set firmly within the context of Health Promoting Schools and Curriculum for Excellence, this framework will support schools to plan a programme of learning and teaching and adopt a whole school approach to food. Disclaimer The use of and access to pages of this document is subject to the disclaimer and terms and conditions of use set out below. By using or accessing this document, you agree to be bound by these terms and conditions. Grampian Health Board (more commonly known as NHS Grampian) together with the list of contributors detailed below (together hereinafter called the “Relevant Parties”) are providing this document to allow information on learning and teaching ideas about food to be freely available. Whilst the Relevant Parties have used their best efforts to ensure the accuracy and reliability of information in this document they make no representation as to the same. No guarantees are made by the Relevant Parties or any one of them that the information contained in this document or information on websites referenced in this document is accurate, complete and current at any given time. Information presented in this document or any website or associated sites referenced in this document may be changed at any time. Any information appearing in this document is issued as general information and is not warranted by the relevant Parties or any one of them or any other health organisation, nor should it be taken as advice. No responsibility can be accepted by the Relevant Parties or any one of them or any other health organisation for any reliance placed or content of this document or for any action or inaction as a result of information contained in this document. Information in this document may be changed or updated without notice. The Relevant Parties may also make improvements and/or changes to this document at any time without notice. Grampian Health Promoting Schools - Food Page 2 Links to other Websites/Third Party Details As this document may provide links to third party websites, any party accessing these websites should review their respective privacy policies to learn more about, what, why and how they collect and use personally identifiable information. The provisions in this document of a link to any website or details regarding a third party or third party's service does not constitute any authorisation to access material held at that location, or any endorsement by the Relevant Parties or any one of them of those third parties or the information, services or products they may offer. Links to sites are provided for information purposes only and no responsibility is accepted by the Relevant Parties for the quality of resources to be found on such websites. The contents and material made available on linked sites and otherwise made available by third parties are completely outwith the control of the Relevant Parties and as such no liability is accepted by the Relevant Parties for the content, materials or information contained in links and other sites. NHS National Services Scotland Disclaimer Acknowledgements Joanne Adamson - Aberdeen City CHP Sue Bird - Rowett Research Institute Caroline Comerford - NHS Grampian Ishbel Cruickshank - Anna Ritchie School Jenny Curran – NHS Grampian Patricia Fearon - Ellon Academy Elaine Forbes - Aberdeen City Council Susan Foster - NHS Grampian Susan Leslie - Moray MCHSCP/The Moray Council Sandra MacAllister – Aberdeenshire CHP Fiona Matthew - NHS Grampian Elaine McConnachie - Aberdeen City CHP/Aberdeen City Council Sandra McKenzie - Keith Primary School Ian Parkin - Mearns Academy Allan Paterson - Aberdeen Environmental Education Centre Jacquelyn Phillips, Forres Academy Nicola Robertson - Aberdeen City Council Dawn Tuckwood – Aberdeenshire CHP/Aberdeenshire Council Lorna Wielewski – NHS Grampian Grampian Health Promoting Schools - Food Page 3 Curriculum Framework Nutrition Early First Second Third Fourth I enjoy eating a diversity of foods I enjoy a diversity of foods in a I enjoy a diversity of foods in a I enjoy a diversity of foods in a I enjoy a diversity of foods in a in a range of social settings. range of social settings. range of social settings. range of social settings. range of social settings. HWB0-29a HWB1-29a HWB2-29a HWB3-29a HWB4-29a Focus on the social benefits of eating Discuss good manners relating to Discuss food choices and etiquette in Discuss the range of cultural and What foods/drinks do I like/dislike, and the gathering of family and food : different settings e.g. eating with social celebrations where food is compile a graph. friends. - serving others first. friends, attending formal occasions, used. - ensuring people are given food take away food etc. Discuss celebrations and the role of Discuss fair ways of sharing food, which they like. Consider why people eat different food e.g. birthday parties, Christmas. table manners/social etiquette, - being aware of special dietary or foods at different times i.e. the role including the practices of other cultural needs. emotions play in eating behaviours. cultures. Together we enjoy handling, By investigating the range of By applying my knowledge and By taking part in practical food Having researched food and tasting, talking and learning about foods available I can discuss how understanding of current healthy activities and taking account of health policy and dietary different foods, discovering ways they contribute to a healthy diet. eating advice I can contribute to a current healthy eating advice, I legislation, I can explain how this in which eating and drinking may HWB1-30a healthy eating plan. can prepare healthy food to meet impacts on individuals, the help us to grow and keep healthy. HWB2-30a identified needs. community and the world of work. HWB0-30a Develop the idea of a balanced diet HWB3-30a HWB4-30a and awareness of food choices. Discuss balanced diets, including the Identify foods and fluid that : health benefits of fruit and Prepare/design a well balanced meal Investigate the work of different vegetables. agencies e.g. Food Standards - give energy. Look at common foods and consider for a variety of different groups with Agency (FSA), Environmental Health - assist growth. their properties and function in the different nutritional requirements. - help us stay healthy and protect us Officer (EHO). body. Keep a diary of: from disease. - food and drink consumed. Through practical food activities - are vital to life. - physical activity. Relate to current food legislation e.g. Choose a nutritionally well-balanced using different foods and drinks, I can identify key nutrients, their Schools (Health Promotion and Pupils keep a record of their school meal from a menu stating sources and functions and Nutrition) (Scotland) Act 2007. vegetable and fruit consumption (‘5 a reasons for choice and relate to a Investigate personal likes and demonstrate the links between day’ intake) for one day/week. healthy balanced diet. dislikes. Compile a class graph of energy, nutrients and health. popular food and drink choices.