Sugar in primary school meals has been cut by over half a kilo, thanks to West Sussex's work as a Sugar Reduction Champion
PHE ePoster Library. Figgins J. Sep 13, 2016; 137914; 109
Mr. John Figgins
Mr. John Figgins
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Abstract
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Abstract Introduction/Background: In 2015 the Council focused on sugar reduction within primary school meals. This was a great opportunity to make small changes that could yield large results, reducing sugar consumption by young people at no extra cost.Method: Over a one year period, Public Health professionals worked with the Councils' Catering Services Team, allowing the Catering Team to apply influence to the Service Provider, Chartwells. The strong working relationship between all three parties enabled targets to be set for sugar reduction. Through intelligent menu engineering and portion size control the menu was adapted without detriment to food choices, and maintaining the requirements of the School Food Plan standards. Results:School meals now have over half a kilo less sugar, per child, over an average school year. In total, 30,000 children per day are benefitingDaily sugar consumption reduced from 16g to 11.5g per childOverall, the total amount of sugar reduction equates to approximately 7 African elephants' weight per annumCustomer satisfaction remained high Menus are endorsed by The Children Food Trusts 'Menu checked' award as well as company nutritionistsCustomer trend is now towards fruit and yogurt choices, moving away from traditional sugary hot puddingsConclusion: This project has delivered significant results. It is a good practice example of achieving sugar reduction on a county population scale, at no extra cost. The results are generalisable to other UK primary school populations, and it is thus recommended as an effective sugar reduction tool that could be replicated across the country.
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