Nutritional Standards for School Lunches and Other School Food

In September 2005 the Government received recommendations fromthe School Meals Review Panel (SMRP) on school lunches and on a number of wider issues concerning food in schools. In response to that report Turning the Tables the newly-established School Food Trust (SFT) was commissioned to advise Ministers on standards for food in school other than lunch.The DfES consulted widely on the recommendations of the SMRP andon a more limited basis on the advice of the SFT. Reports on the responses to each of those consultations are available at: www.dfes.gov.uk/consultations/conresults.cfm?consultationId=1319Having considered responses to those consultations and taken intoaccount the many representations the Department has received on theseissues from a range of stakeholders, the Secretary of State for Education and Skills has arrived at final decisions on the standards. These standards will apply to school lunches and other food provided in all local authority maintained schools in England.

Nutritional standards for other food and drinks in schools: a guide for implementation

This publication details the nutritional standards for other food and drinks in schools that are adhered to by all grant-aided schools. It explains why the nutritional standards have been introduced�and offers practical advice on how to implement them.Nutritional standards for other food and drinks in schools: a guide for implementation is also available in Irish, on request.

Nutritional standards for school lunches: a guide for implementation

This publication details the nutritional standards for school lunches, to which all grant-aided schools must adhere. As well as explaining why the nutritional standards have been introduced, it offers practical advice on how to implement them.Nutritional standards for school lunches: a guide for implementation is also available in Irish, on request.

"I hadn't a penny": A review of State Income Supports Available to Young Parents

As Minister for Children, I am pleased to publish this paper which provides an overview of the income supports available for young parents. This paper has been commissioned as part of the evaluation of the Teenage Parents Support Initiative (TPSI) funded by the Department of Health and Children.The objective of this paper is to discuss the degree to which existing provision within the Irish welfare system meets the financial support needs of teenage parents, in particular, the level to which it meets the needs of different subgroups within the overall population of teenage parents. Download document here

Food and Nutritional Care in Hospitals. Guidelines for Preventing Under-Nutrition in Acute Hospitals

Food and Nutritional Care in Hospitals. Guidelines for Preventing Under-Nutrition in Acute Hospitals Click here to download PDF 1.3mb

What's in that bun? Nutrition takeout series

The beef burger is a common food on both the kitchen and restaurant table since the 1800s and is one of the most common choices on fast food menus. The main reason for this is because it is tasty, easily accessible, customisable, affordable and portable. In ROI, composite foods (i.e. foods made up of more than one ingredient) are an important source of meat, especially burgers, with the majority of burgers either being fried or grilled, and many eaten from takeaway outlets. With such easy access and with limited nutritional information available to consumers at point of sale, many people may not be aware of the nutritional content of what they are consuming or of the healthier options that may be available to them. Given the diversity of products available, this survey was designed to provide an insight into the energy (calorie), total fat, saturated fat, protein and salt content of a range of burgers from various takeaway outlets.

What's in your Chinese Takeaway?

The impact that food prepared outside of the home has on the nutrient intakes of adults, has beenstudied previously on the IOI. It was found that food prepared outside the home contains considerably more dietary fat than food prepared within the home and it is also lower in fibre and micronutrients. safefood has commissioned previous nutritional surveys in the takeaway sector.These surveys revealed that certain foods i.e. potato, chicken, pizzas and burgers prepared outside thehome are high in calories, fat and salt. These surveys also reported that there are majordifferences in portion sizes across takeaway outlets on the IOI. Traditional Asian diets are low in fat and high in fruit, vegetables and fibre. However, thesetraditional meals have been adapted to suit Western palates and, in doing so, different ingredients indifferent quantities are added, possibly increasing their fat and salt content. Recent research hasfound that Chinese is the single most popular style of meal across both takeaways and restaurants(excluding pub restaurants) on the IOI. Given the diversity of Chinese dishes available, this surveywas designed to provide an insight into the energy (calorie), total fat, saturated fat, protein and saltcontent of a range of Chinese meals from various Chinese takeaways, and Chinese restaurants with atakeaway service.

A Cluster Randomised Controlled Trial to Evaluate a Policy of Making Hip Protectors Available to Residents of Nursing Homes

Objectives: to evaluate the effectiveness of a policy of making hip protectors available to residents of nursing homes. Design: a cluster randomised controlled trial of the policy in nursing and residential homes, with the home as the unit of randomisation. Setting: 127 nursing and residential homes in the greater Belfast area of Northern Ireland. Participants: 40 homes in the intervention group (representing 1,366 occupied beds) and 87 homes in the control group (representing 2,751 occupied beds). Interventions: a policy of making hip protectors available free of charge to residents of nursing homes and supporting the implementation process by employing a nurse facilitator to encourage staff in the homes to promote their use, over a 72-week period. Main outcome measures: the rate of hip fractures in intervention and control homes, and the level of adherence to use of hip protectors. Results: there were 85 hip fractures in the intervention homes and 163 in the control homes. The mean fracture rate per 100 residents was 6.22 in the intervention homes and 5.92 in the control homes, giving an adjusted rate ratio for the intervention group compared to the control group of 1.05 (95% CI 0.77, 1.43, P = 0.76). Initial acceptance of the hip protectors was 37.2% (508/1,366) with adherence falling to 19.9% (272/1,366) at 72 weeks.Conclusions: making hip protectors available to residents of nursing and residential homes did not reduce the rate of hip fracture. This research does not support the introduction of a policy of providing hip protectors to residents of nursing homes.

Nutritional guidelines and menu checklist for residential and nursing homes

Care home residents should receive a varied diet that meets their nutritional needs in appropriate surroundings.This booklet ensures residential and nursing home managers and care providers have access to guidelines that help them achieve the aims set out by the Regulation and Quality Improvement Authority (RQIA), ie.�empowerment of, and positive engagement with, residents in all aspects of their care, including nutrition.It also provides practical nutrition advice and menu guidance.