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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.

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