Alison Palmer is the newly appointed Nutritional Analysis Liaison Officer, based with the WLGA. Alison has recently graduated from UWIC with a degree in Public Health Nutrition. Her main role is to support school meal providers using the WLGA Saffron system with nutritional information and advice. Alison can offer practical advice to adapt recipes to increase or decrease nutrients as well as help to check the accuracy of the data inputted in to Saffron. Alison is not monitoring menus for compliance but supporting school meal providers to work towards compliance by offering advice and guidance. If you have a query or require help with your nutritional analysis please email Alison at [email protected].

Secondary School Analysis (SSA)

The Secondary School Analysis Task & Finish (SSAT&F) group undertook work in 2009 to help inform the method for nutritionally analysing cafeteria style secondary school meals in Wales. This work included three local authorities trialling two possible methods that are currently used by England and Scotland. The findings of the group were subsequently submitted in the form of a report to Ruth Conway, Welsh Assembly Government for consideration. This is a complex area that required detailed consideration and further discussion around the content of the report. As a result of all this work, I'm pleased to confirm that the method for Wales has now been agreed.

The method will be based on the Scottish system, tailored for Wales and will be referred to as “Secondary School Analysis (SSA)”. Guidance and support will be provided in the form of a nutritional analysis guide and a short training session for each local authority and opted out school on how to undertake the analysis. The coming months will also be used as a pilot of this method and it may be amended later in the year depending on the initial findings. Feedback on how it is working is welcomed at anytime.

The nutritional analysis guide can be downloaded here.

Information

Iron and zinc fact sheet.

Stock items fact sheet.

Nutritionally analysis sandwich and baguette fillings fact sheet.

Reading Nutritional Analysis Results fact sheet.

A list of recipes have been compiled, nutritionally analysed and entered into Saffron as master recipes. These recipes have been highlighted as being high or low in particular nutrients i.e. high iron or low sodium.

A list of these recipes can be found on the Appetite for Life recipe database.

When you find a recipe with the characteristics you require, copy the recipe code from the spreadsheet and paste it into the Recipe search field within Saffron. From here, you can look at the ingredients, cooking method etc of the recipe and decide if you could use the recipe in your menu.

These recipes have been highlighted to help you meet the nutrient and food based standards. However, it is important to remember that no individual recipe is “compliant”. Each recipe will need to be analysed as part of your 5 day weekly menu.

The nutrient values of these recipes are per primary school portion.

Alison will continue to add more information to this page to provide more support and information to help you meet the nutrient and food based standards. Check back regularly to this page for updated information. If you have any questions or can think of any information that would be beneficial to have on this web page e-mail [email protected].

Last updated: 08/07/2010

This page in Welsh/Y dudalen hon yn Gymraeg

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