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H4. Healthier Staff Restaurants
1 January, 2013
Submitted: 29 April, 2013
Please decribe how you and your caterers have encouraged healthier restaurants/vending outlet/buffets (as applicable) for your staff over the last year. There is a 2000-character limit when completing this section.
There has been a renewed emphasis on healthy eating. Fruit continues to be offered to staff, volunteers and service users. People encouraged to drink water regularly, dispensers available. Cooking on a budget now delivered by volunteers. Volunteers trained up to deliver this. All menu’sn ow reviewed and have been approved as healthy by MBC – Healthy Living Team. HNE has received the Food 4 Health Silver Award for its recognition to making Middlesbrough a healthy town and new amendments to food ordering process. The healthy eating policy is now on display in the kitchen and main hall and a guide to healthy eating which has been shared with staff and volunteers.
We have undertaken nutritional analysis of all receipes cooked in the kitchen and reduced salt and fat where necessary.
Compiled a folder of recipes for use within the HNE kitchen for service user lunches.
Created a ‘Food for health’ checklist for HNE staff completing the weekly ASDA food order.
Reviewed current brand ingredients (for sugar/salt and fat levels) and items and made the following changes to the food order at HNE.
• Always semi-skimmed or skimmed milk
• Low fat/light mayonnaise
• Lean cuts of meet
• De caff, sweeteners & sugar free cordial
• Tuna in spring water
• Wholemeal pasta
• Oily fish added to the menu – mackerel, salmon or sardines
• Plain biscuits such as digestives, rich tea or nice – avoid cream fillings
• Reduced salt gravy granules/ stock cube
Used food shopping cards and Change for Life recipe books with service users on the Recovery Awareness Programme (RAP).
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