Our four week menu cycle plan (mid-morning snack and lunch) has been designed by registered dieticians Cecily Fuller and Jenny-Anne Smuts to meet 40% of the daily nutritional requirements needed to promote growth and mental and physical development for growing children.
The menu is varied to encourage the intake of a variety of nutrients, textures and tastes making it interesting and fun. It may vary according to the season and availability of fresh produce.
Portion sizes have been calculated for the different age groups. Children are encouraged to eat according to their hunger levels. As a large part of the day is spent at school, lunch is strongly encouraged.
Minimal added fat is used in the preparation of all meals, with preference given to unsaturated fat.
To comply with the no-sugar policy within the school grounds, baked items are limited to once a week (banana bread, muffins and oat slices) as a treat. These items are prepared using less sugar and are still nutrient dense. Limited amounts of honey are used to sweeten plain yoghurt.
Limited salt is used in food preparation and every effort is made to avoid the use of artificial preservatives and flavourants.
Children need 3 servings of dairy- rich foods a day (1 serving = 30 g cheese, 250 ml milk, 150 ml yoghurt) to meet their calcium requirements. Additional dairy needs to be provided at home (at breakfast or as a snack) to make up the balance.
A variety of vegetables (raw and cooked) are included in snacks and lunches. For the younger children they are often mixed in as part of the meal but as time progresses they are encouraged to try them separately to get used to the new tastes and textures.
One fruit is provided by the school in addition to the fruit that is brought from home. The aim is to achieve 2-3 servings of fruit a day. For active children participating in sport extra fruit is recommended.
Meat-Free Mondays has been introduced to expose children to the concept of vegetarian alternatives and its impact on the environment. Some meat-free ideas to try at home include lentil/chickpea curry, falafel balls, soups with legumes and lentil and rice bake. Alternatively, legumes (beans, lentils, chickpeas) can be added to meat dishes and stews.