Nutrition at the Nursery and Preschool
Basic Principles
National Guidelines for School Food Services
The national guidelines for school food services are rooted in the need to foster healthy eating habits from early childhood to promote health and prevent chronic degenerative diseases (such as diabetes, cardiovascular diseases, obesity, osteoporosis, etc.), where poor diet is a major risk factor. Access to and practice of a healthy and balanced diet is a fundamental right for achieving the best possible state of health, particularly during the early years of life.
The "Convention on the Rights of the Child," adopted by the UN in 1989, affirms the right of children to a healthy and adequate diet to achieve optimal health. Additionally, the revision of the "European Social Charter" in 1996 states that "every individual has the right to benefit from any measure that can enable them to attain the highest level of health achievable."
A balanced and proper diet, as well as one that is enjoyable and acceptable, is an essential prerequisite for maintaining good health and, during developmental years, for optimal growth.
At school, a proper diet serves to educate children in learning healthy eating habits and behaviors. A child's diet should be considered within a broader context, including not only the physical environment but also the socio-cultural and psychological aspects. At school, children learn to sit at the table, eat what is on their plate without waste, and appreciate new and sometimes unusual flavors. The seasonal variation of foods allows for the introduction of items that, due to different tastes, habits, and sometimes lack of time for preparation, may not be consumed at home.
Our school has an in-house kitchen and dedicated chefs to ensure daily balanced and delicious meals using fresh, predominantly organic ingredients.
Throughout the school day, the school provides the following meals:
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Morning Snack: Seasonal fresh fruit
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Lunch (Main Meal): A menu consisting of a first course, a second course, and a side dish.
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Afternoon Snack: A nutritious snack that varies daily (yogurt, ice cream, whole grain bread with jam, etc.).
Lunch Throughout the Week
Food Frequency and Groups for Lunch Throughout the School Week
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Fruits and Vegetables: One serving of fruit and one serving of vegetables every day.
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Cereals (pasta, rice, barley, corn, etc.): One serving every day.
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Bread: One serving every day.
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Legumes: 1 or 2 times a week.
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Potatoes: 1 time a week.
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Meats: 1 or 2 times a week.
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Fish: 1 or 2 times a week.
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Eggs: 1 egg a week.
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Cheese: 1 time a week.
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Cold Cuts: 2 times a month.
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Single Dish (e.g., pizza, lasagna, etc.): 1 time a week.
Asl @ school
The Role of ASL (Local Health Authority) in Our School, Specifically the SIAN (Food Hygiene and Nutrition Service), Includes:
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Monitoring Hygienic-Nutritional Characteristics: Overseeing the hygiene and nutritional quality of meals, including the evaluation of dietary tables used.
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Compliance and Control Activities: Ensuring adherence to current regulations through surveillance and inspections.
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Inspections and Audits: Conducting checks based on risk assessment criteria, which consider various elements such as: the characteristics of the production environment, product characteristics and hygiene practices, staff training in food safety, self-monitoring systems (formal completeness, degree of application and adequacy, historical data, previous non-compliances), etc.
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Nutritional Education: Providing education on healthy eating practices.