• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month
Page
  1. 1
    1
  2. 2
    2
  3. 3
    3
  4. 4
    4
  5. 5
    5
  6. 6
    6
  7. 7
    7
  8. 8
    8
  9. 9
    9
  10. 10
    10
  11. 11
    11
  12. 12
    12
  13. 13
    13
  14. 14
    14
  15. 15
    15
  16. 16
    16
  17. 17
    17
  18. 18
    18
  19. 19
    19
  20. 20
    20
  21. 21
    21
  22. 22
    22
  23. 23
    23
  24. 24
    24
  25. 25
    25
  26. 26
    26
  27. 27
    27
  28. 28
    28
  29. 29
    29

Food Technology - Healthy School Meals

Extracts from this document...

Introduction

Contents Page Brief Page 3 Plan of Action Page 4 Introduction Page 5 Background Research Pages 6 to 14 Extra Background Research Pages 15 and 16 Primary Research Pages 17 to 25 Conclusion Page 26 and 27 Evaluation and Review Page 28 Bibliography Page 29 Brief Catering for the healthy eating guidelines is the focus of this project. It is to be an investigation into whether school canteens are in line with new government guidelines or still working in the old ways. Do we need to be told how to eat healthily or should we go our own way? I will review from both sides. Plan of Action Background Research The history of school meals and their change from 1906 to date. The increase of dietary problems - what is the cause? Teenage dietary and nutritional needs. What are the healthy eating guidelines? Present day school meals Vs healthy eating guidelines - how do they compare? Extra Background Research Shop bought ready meals Vs School meals - which is healthier? Primary Research Evaluate questionnaire from year 8 and own research from a junior school - years 3 and 4. Comparison graphs and comments. Select, make, taste, analyse and photograph a healthy recipe which could be used as a school meal. Conclusion From own personal view point - what has been found? What does it mean? What is own opinion? Are school meals healthy? Evaluation And Review Planning - did it work? Where was information obtained? - which worked? What has been gained from the results? What parts of the project worked? - what parts of the project didn't work? Could it have been improved? Bibliography Sources of information Introduction It is always said you are what you eat but now all we hear about is dramatic increases in child obesity or the other extremes of bulimia and anorexia. Almost any food is now available and obviously is one of the key factors in the way we develop both physically and mentally. ...read more.

Middle

the following applies: 11 to 18 year olds require 646 calories, a maximum of 25.2g of fat with a maximum of 7.9g of saturated, 3.7g of zinc, 13.3g of protein, vitamin C with a minimum of 14.6g. The ruling also states that at least one portion of fruit and vegetables are provided per day. In Hampshire, this amount is doubled. Whilst there are many do's, there are also some do not's: no more confectionary or savoury snacks, the only exception being, nuts and seeds, unsalted and unsweetened but care to be exercised with regard to nut allergies. Cakes and biscuits are only allowed as part of a full meal and not instead of. For those needing extra between meals it is permissible to allow suitable homemade products as in savoury muffins or fresh breadsticks. It will no longer be possible to obtain sweet and soft drinks, packs of heavily salted snacks and crisps, chocolate coated items and all children's favourite - deep fried chips are limited to twice in a single week. As discussed earlier it has been seen that previous eating habits have resulted in various medical conditions and there is a need and time for change. The current regulations and revisions attempt to promote a healthier eating society to reduce the health problems. HC3S have developed an eating policy for all secondary schools covering all objectives under 13 headings. * Our staff members are encouraged to oven cook or grill instead of frying food. * Foods with artificial flavouring and colourings are avoided wherever possible. * Semi-skimmed milk is used in cooking. * Fat, sugar and salt have been reduced in home-made cakes and biscuits. * Vegetarian cheese, vegetable margarine and oil are used at all times. * To increase the fibre content a proportion of wholemeal flour is incorporated into many of our recipes. * Fresh fruit, salads and vegetables, low fat milk drinks and yoghurts are available every day. ...read more.

Conclusion

Things came to a head at parents evening where my parents discovered how far behind I was and at that point my father took control of the situation and gave me direction in how to deal with something of this scale. Information has been collected from the internet, newspapers, magazines, other schools, a questionnaire for the head cook at Aldworth Science College and questionnaires to students in years 3 and 4 at a Junior School in Basingstoke and year 8 at Aldworth Science College together with handouts from my subject teacher. From the results obtained the only thing that is clear is that the introduction of the new policy will be of healthier benefit to all those concerned. The results of the questionnaires and surveys all seem to differ depending on where the information comes from or who was spoken to, with the Government and council claiming high successes with increased numbers of students having school meals and how successful and enthusiastic the students have been with all the new items introduced. When surveyed, however, there were the usual likes and dislikes as far as food is concerned and the number of students having school meals, according to the cooks, has decreased which is probably a more reliable source as they are the ones preparing and serving the food. Once the planning problems were overcome the coursework went reasonable well, apart from the fact that not all handouts were given at the beginning, some were received towards the very end which then had to be slotted in to already complete sections. Delays were also increased because of the difficulties in obtaining the results of questionnaires and surveys from other people. If I was to do this coursework again I would work on the coursework as soon as I got it, this would ensure that stress and pressure levels were kept to a minimum and there would be plenty of time if things were to go wrong. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Restaurant Review

    The beef tenderloin was grilled to perfection (with my choice of cooking preferences. In this case, medium-rare) and the black pepper sauce was complemented the tenderloin wholly. The steak itself was a beauty. It was very tender and it held the marinade in very well, so I experienced many different flavours in each bite, each one enhancing the other.

  2. Free essay

    An Investigation into Convenience Foods

    across long distances, and makes many kinds of foods safe to eat by removing the microorganisms. Modern supermarkets would not be capable without modern food processing techniques, long voyages would not be possible, and military campaigns would be significantly more difficult and costly to execute.

  1. Nutrients and a Healthy Diet Dietary Intake

    Base your main meal with the bulk on the your plate filled with carbohydrates and small amounts of protein such as meat, poultry and fish. The extra protein & vitamins you need will be in the starchy carbohydrates.

  2. Explain the need for nutrition by living organisms.

    Protein is an example of such substances that form a toxic substance known as urea. This process is initiated when excess amino acid in the body cannot be stored and is unwanted. Amino acids are groups of chemical compounds that form basic structural units of protein.

  1. The Processing of Different Types of Milk.

    'UHT' Semi-skimmed milk. UHT stands for ultra high temperatures. It is produced by the method above but this caused an overall reduction in the nutritive value of milk.

  2. Measuring the Amount of Energy in Food.

    For example: If an explorer requires 53g of fat to be used as slow burning energy to travel 1km, then he would need to consume 100g of peanuts. However, should he require the same amount of slow burning energy from spaghetti, approximately 2800g will need to be consumed.

  1. In this task I will be investigating the possibilities of providing a healthy, nutritious ...

    High calcium It is important to include 'high calcium' snacks for toddlers as they require calcium to build strong healthy teeth and bones. Allergies intolerances If a toddler has an allergy to certain foods i.e.

  2. Chocolate: Behind its bad rap

    Sugars- carbohydrates, which are macronutrients that serve as the main source of energy for the body. Most carbohydrates consist of a combination of one or more of three single-molecule sugars: glucose, fructose and galactose. Starch consists of long chains of glucose molecules linked together.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work