Educational establishments
Primary Schools and Early Years Settings
Recipe
analysis
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Producing nutritional breakdown of the recipes on your menus using my own Nutritional Software
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Labelling recipes with the top 14 Allergens (as per legal requirement EU Food Information for Consumers Regulation No.1169/2011)
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Training your staff to produce accurate nutritional and allergen breakdowns (if you own a nutritional software already) – nutritional breakdowns should always be prepared or guided by a Registered Dietitian/Nutritionist
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Coding your recipes with Nutritional claims according to EU law (e.g. high in calcium, low in sugar, etc.)
Menu checking
service
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Ensuring your menus meet
the National School Food Standards* (Regulation 2014
No. 1603) allowing you to offer a ‘Registered Dietitian approved’ Menu -
Making suggestions to enhance the nutritional benefits of your menus
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Working with your chef / food development team to create tasty and healthy recipes
* Early Years: National Voluntary Nutrition Standards
Managing
type I diabetes
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Creating a carbohydrate menu card (allowing parents to select the suitable option for their child which enables the correct amount of insulin to be administered)
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Helping you implement a procedure to ensure good communication between the kitchen staff, parents and school staff
Catering for food allergies/other conditions
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Creating medical/special diets (example, non gluten menu, non dairy menu, non sulphites menu)
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Helping you implement a procedure to ensure a safe provision of meals to children with medical conditions
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Providing bespoke training to staff on catering safely for children with medical conditions (e.g. allergen management)
Whole school food approach to healthy eating
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Helping you create a Food Policy to ensure your approach to healthy eating is consistent across the whole school
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Delivering bespoke ‘healthy eating’ workshops to children or staff
Modified texture
menus
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Helping you create colourful, diverse and appealing modified texture menus for those with swallowing difficulties (e.g. dysphagia) according to national guidelines