Nutrition in Institutions

Dedication xi

Acknowledgements xiii

Introduction xv

Part 1 Schools 1

Maria Cross

1.1 Introduction 1

1.2 The health of UK schoolchildren 3

1.3 A history of school meal provision to 2001 6

1.4 Children's diets prior to the introduction of nutritional standards in 2001 14

1.5 The 2001 national nutritional standards 16

1.6 Monitoring the 2001 standards 19

1.7 Nutritional adequacy and meeting standards 20

1.8 Children's dietary choices - post introduction of 2001 nutritional standards 22

1.9 Nutritional standards in Scotland 26

1.10 Nutritional standards in Wales 27

1.11 Nutritional standards in Northern Ireland 27

1.12 Government initiatives to improve the diets of children 28

1.13 Non-government initiatives to improve food in schools 33

1.14 The run up to the 2006 food-based standards and 2008/09 nutrient-based

standards 37

1.15 Interim food-based standards for school lunches 42

1.16 Food-based standards for all other school food and drink 45

1.17 Nutrient-based standards 49

1.18 Final food-based standards 49

1.19 Diverse diets and special dietary needs 50

1.20 Target Nutrient Specifications 50

1.21 Monitoring the new standards 51

1.22 Current system of meals provision 51

1.23 Catering contracts 53

1.24 Catering staff 55

1.25 Expenditure 56

1.26 Procurement of school meals 57

1.27 Free school meals 60

1.28 The lunch box 65

1.29 Food and cooking in the national curriculum 67

1.30 School food - post new standards 69

1.31 Determinants of choice 72

1.32 Diet and behaviour 77

1.33 Good practice 79

1.34 School meals in Europe and the US 82

1.35 Discussion and conclusion 90

Part 2 Hospitals 103

Barbara MacDonald

2.1 Introduction 103

2.2 The development of workhouses 104

2.3 Food provision 105

2.4 Current decade 135

2.5 Other initiatives 163

2.6 Alternative hospital catering facilities 179

2.7 Events in 2007 180

2.8 Hospital food

Maria Cross (MSc) and Barbara MacDonald (MSc) are visiting lecturers at the University of Westminster, U.K.