Nutrition in Institutions

435 Pages·2009·3.037 MB·English

by  Maria Cross, Barbara MacDonald(auth.)

Nutrition in Institutions
Nutrition in Institutions Maria Cross and Barbara MacDonald
© 2009 Maria Cross and Barbara MacDonald. ISBN: 978–1-405-12125-5
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Nutrition in Institutions
Maria Cross
and
Barbara MacDonald
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This edition fi rst published 2009
© 2009 Maria Cross and Barbara MacDonald
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Library of Congress Cataloging-in-Publication Data
Cross, Maria.
Nutrition in institutions / Maria Cross and Barbara MacDonald. – 1st ed.
p. cm.
Includes bibliographical references and index.
ISBN 978–1-4051–2125-5 (pbk. : alk. paper) 1. Public institutions–Food service.
2. Public institutions–Food service–Great Britain. 3. Nutrition. 4. Nutrition–Great Britain.
I. MacDonald, Barbara. II. Title.
TX946.C76 2009
363.8¢2—dc22
2008022793
A catalogue record for this book is available from the British Library.
Set in 10/12.5 pt Sabon by Newgen Imaging Systems Pvt. Ltd, Chennai, India
Printed in Singapore by Utopia Press Pte Ltd
1 2009
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Contents
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
1.3.1 Winning the war 8
1.3.2 The post-war years 9
1.3.3 The end of an era 10
1.3.4 New Labour, new Acts 12
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
1.8.1 Opting out 22
1.8.2 New standards, old choices 23
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
1.12.1 The National Healthy Schools Programme 29
1.12.2 National School Fruit and Vegetable Scheme (NSFVS) 31
1.12.3 The Food in Schools programme 32
1.12.4 Whole school food policy 33
1.13 Non-government initiatives to improve food in schools 33
1.13.1 The Caroline Walker Trust 34
1.13.2 Soil Association – Food for Life campaign 34
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1.13.3 Focus on Food Campaign 34
1.13.4 The Health Education Trust 35
1.13.5 Garden Organic 36
1.13.6 Sustain 36
1.13.7 Feed Me Better campaign 36
1.14 The run up to the 2006 food-based standards and 2008/09 nutrient-based
standards 37
1.14.1 The School Meals Review Panel 39
1.14.2 The School Food Trust 41
1.15 Interim food-based standards for school lunches 42
1.16 Food-based standards for all other school food and drink 45
1.16.1 Breakfast clubs 46
1.16.2 Breakfast clubs in Scotland 47
1.16.3 Breakfast clubs in Wales 47
1.16.4 Breakfast clubs in Northern Ireland 48
1.16.5 Vending machines 48
1.16.6 Tuck shops 49
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 Specifi cations 50
1.21 Monitoring the new standards 51
1.22 Current system of meals provision 51
1.22.1 The dining environment 52
1.22.2 The cashless payment system 53
1.23 Catering contracts 53
1.23.1 Local authority in-house catering 54
1.23.2 Local authority contract with a private catering company 54
1.23.3 School contract with its own private catering company 54
1.23.4 In-house school meals provision 54
1.24 Catering staff 55
1.25 Expenditure 56
1.25.1 School meal expenditure, pre- new standards 57
1.25.2 School meal expenditure, post new standards 57
1.26 Procurement of school meals 57
1.27 Free school meals 60
1.27.1 Poverty 61
1.27.2 The Hull experience 62
1.27.3 The Scottish free school meals campaign 64
1.28 The lunch box 65
1.28.1 Additional snack foods 67
1.29 Food and cooking in the national curriculum 67
1.30 School food – post new standards 69
1.30.1 Meal uptake 69
1.30.2 Catering facilities 71
1.30.3 What children choose now 71
1.31 Determinants of choice 72
1.31.1 Education 72
1.31.2 School Nutrition Action Groups 73
1.31.3 Peer infl uence 73
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Contents vii
1.31.4 Family infl uence 74
1.31.5 Advertising 75
1.31.6 What children say 76
1.32 Diet and behaviour 77
1.33 Good practice 79
1.34 School meals in Europe and the US 82
1.34.1 Dietary habits 82
1.34.2 Overweight and obesity 82
1.34.3 School meal provision – Europe 83
1.34.4 United States 87
1.34.5 The National School Lunch Program (NSLP) 89
1.34.6 School Breakfast Program (SBP) 89
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
2.3.1 Workhouse food 105
2.3.2 Hospital food 106
2.4 Current decade 135
2.4.1 Audit Commission 135
2.4.2 Better Hospital Food Programme 143
2.4.3 Assessment 149
2.4.4 Better Hospital Food Panel disbanded 161
2.5 Other initiatives 163
2.5.1 Protected mealtimes 163
2.5.2 Ward housekeepers 163
2.5.3 Modern matrons 169
2.5.4 Food wastage 170
2.5.5 Procurement and sustainable food 171
2.6 Alternative hospital catering facilities 179
2.6.1 Vending machines 179
2.7 Events in 2007 180
2.7.1 Royal College of Nursing (RCN) 180
2.7.2 National Patient Safety Agency (NPSA) 180
2.7.3 The Council of Europe Alliance (UK) 180
2.7.4 British Association for Parenteral and Enteral Nutrition (BAPEN) 181
2.7.5 Food Standards Agency (FSA) 183
2.8 Hospital food Scotland 183
2.8.1 Audit Scotland 183
2.8.2 Standards and assessment 187
2.9 Hospital food – Wales 189
2.9.1 Reports 189
2.9.2 Standards 193
2.9.3 Sustainability 194
2.10 Hospital food – Northern Ireland 194
2.10.1 Assessment 194
2.10.2 Future plans 196
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2.11 Hospital food – Europe 196
2.11.1 Council of Europe 196
2.11.2 European Nutrition for Health Alliance (ENHA) 198
2.11.3 The Prague Declaration 199
2.12 Conclusion 200
Part 3 Care homes for the elderly 217
Barbara MacDonald
3.1 Introduction 217
3.2 Workhouses 219
3.3 Reform and the development of care homes 220
3.3.1 1960s 221
3.3.2 1970s 227
3.3.3 1980s 228
3.3.4 1990s 231
3.4 Current decade 244
3.4.1 National Minimum Standards 244
3.4.2 Inspection 247
3.5 Other initiatives 256
3.5.1 Water 256
3.5.2 National Association of Care Catering and Sustain 257
3.6 Developments in 2007 258
3.6.1 British Association for Parenteral and Enteral Nutrition 258
3.6.2 Food Standards Agency 259
3.6.3 Nutrition Action Summit & Action Plan 260
3.7 Scotland 261
3.7.1 Care standards 261
3.8 Wales 262
3.8.1 National Minimum Standards 262
3.9 Northern Ireland 263
3.9.1 Minimum standards 263
3.10 Europe 266
3.10.1 European Nutrition Day 266
3.10.2 Forum on undernutrition in care homes and home care 266
3.11 Useful resources 266
3.12 Conclusion 267
Part 4 Prisons 275
Maria Cross
4.1 Introduction 275
4.2 The prison population 276
4.3 History of prison food 277
4.3.1 The eighteenth century 277
4.3.2 The nineteenth century and the Victorian era (1837–1901) 280
4.3.3 Twentieth century 289
4.4 Food today 293
4.4.1 The pre-select system 296
4.4.2 Northern Ireland 297
4.4.3 Dining environment 297
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Contents ix
4.5 Catering standards 297
4.5.1 Caterers as healthy eating providers 302
4.5.2 Specifi c nutrient standards 304
4.5.3 Menu planning 304
4.5.4 Minimum frequency of provision 305
4.5.5 Portion sizes 305
4.5.6 Variations in diet 305
4.5.7 Scotland 305
4.5.8 Northern Ireland 307
4.6 Expenditure, procurement and staffi ng 308
4.6.1 Staffi ng 310
4.6.2 Prisoners in the kitchen 311
4.6.3 Scotland and Northern Ireland 312
4.7 Monitoring standards 312
4.7.1 Internal monitoring 312
4.7.2 Prison service monitoring 314
4.7.3 External monitoring 314
4.7.4 Scotland 317
4.7.5 Northern Ireland 318
4.8 Nutritional adequacy and meeting standards 318
4.8.1 Scotland 328
4.8.2 Northern Ireland 328
4.8.3 Prisoners’ views on food in prisons 329
4.9 Good practice 331
4.9.1 Northern Ireland 332
4.10 What prisoners choose to eat, and what they know about
healthy eating 332
4.11 The prison shop 335
4.12 The health of people in prison 336
4.12.1 Exercise 339
4.12.2 Diabetes 339
4.12.3 Healthcare provision 340
4.12.4 Health in private prisons 342
4.12.5 Scotland 343
4.12.6 Northern Ireland 344
4.13 Diet, nutrition and criminal behaviour 344
4.14 Prisons worldwide 347
4.14.1 Health 349
4.15 Discussion and conclusion 351
Part 5 Armed forces 361
Maria Cross
5.1 Introduction 361
5.2 History of feeding the armed forces – the Army 362
5.2.1 Seventeenth century 362
5.2.2 Eighteenth century 362
5.2.3 Nineteenth and twentieth centuries 363
5.3 History of feeding the armed forces – the Navy 369
5.3.1 The Tudor era (1485–1603) and Stuart era (1603–1714) 369
5.3.2 The Georgian era (1714–1837) 370
5.3.3 Nineteenth and twenthieth centuries 372
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x Contents
5.4 Current provision 372
5.4.1 Organisation 373
5.4.2 Pay-As-You-Dine and the core menu 374
5.4.3 JSP 456 Defence Catering Manual 375
5.5 Food and nutrient guidelines 378
5.5.1 Healthy catering 379
5.5.2 Menu planning 380
5.6 The provision of food during operations 382
5.6.1 Types of ORP 385
5.6.2 Nutritional value of the ORP 388
5.6.3 The ORP in maritime operations 388
5.6.4 The ORP in air operations 389
5.6.5 Water supplies 389
5.7 Monitoring of standards 389
5.8 Catering costs 391
5.9 Catering contracts and procurement 391
5.10 Catering training 393
5.11 Nutritional requirements of armed forces personnel 395
5.11.1 Expert Panel on Armed Forces Feeding (EPAFF) 396
5.12 Nutrition education 396
5.12.1 The UK Armed Forces Personal Guide to Nutrition 396
5.12.2 Commanders’ Guide to Nutrition 398
5.12.3 Commanders’ Guide to Fluid Intake During Military
Operations in the Heat 399
5.12.4 Armed Forces Nutritional Advisory Service (AFNAS) 399
5.13 Competitions 401
5.14 Discussion and conclusion 402
Index 407
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Dedication
Barbara MacDonald would like to dedicate Part 3 – Care Homes for the Elderly –
to Norman Lewis Perryman 1928–2006.
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