Nutrition in institutions [[electronic resource] /] / Maria Cross and Barbara MacDonald

• Autore: Cross Maria
• Pubblicazione: Chichester, West Sussex ; ; Ames, Iowa, : Wiley-Blackwell, 2009
• Descrizione fisica: 1 online resource (440 p.)
• Disciplina: 363.8/2; 363.82
• Soggetto topico: Public institutions - Food service; Public institutions - Food service - Great Britain; Nutrition; Nutrition - Great Britain
• Altri autori: MacDonaldBarbara, MSc.
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Nutrition in Institutions; Dedication; Acknowledgements; Introduction; 1 Schools Maria Cross; 1.1 Introduction; 1.2 The health of UK schoolchildren; 1.3 A history of school meal provision to 2001; 1.3.1 Winning the war; 1.3.2 The post-war years; 1.3.3 The end of an era; 1.3.4 New Labour, new Acts; 1.4 Children's diets prior to the introduction of nutritionalstandards in 2001; 1.5 The 2001 national nutritional standards; 1.6 Monitoring the 2001 standards; 1.7 Nutritional adequacy and meeting standards; 1.8 Children's dietary choices - post introduction of 2001nutritional standards ; 1.8.1 Opting out1.8.2 New standards, old choices; 1.9 Nutritional standards in Scotland; 1.10 Nutritional standardsds in Wales; 1.11 Nutritional standards in Northern Ireland; 1.12 Government initiatives to improve the diets of children; 1.12.1 The National Healthy Schools Programme; 1.12.2 National School Fruit and Vegetable Scheme (NSFVS); 1.12.3 The Food in Schools programme; 1.12.4 Whole school food policy; 1.13 Non-government initiatives to improve food inschools; 1.13.1 The Caroline Walker Trust; 1.13.2 Soil Association - Food for Life campaign; 1.13.3 Focus on Food Campaign ; 1.13.4 The Health Education Trust1.13.5 Garden Organic; 1.13.6 Sustain; 1.13.7 Feed Me Better campaign; 1.14 The run up to the 2006 food-based standards and2008/09 nutrient-based standards; 1.14.1 The School Meals Review Panel; 1.14.2 The School Food Trust; 1.15 Interim food-based standards for school lunches; 1.16 Food-based standards for all other schoolfood and drink; 1.16.1 Breakfast clubs; 1.16.2 Breakfast clubs in Scotland; 1.16.3 Breakfast clubs in Wales; 1.16.4 Breakfast clubs in Northern Ireland; 1.16.5 Vending machines; 1.16.6 Tuck shops; 1.17 Nutrient-based standards ; 1.18 Final food-based standards1.19 Diverse diets and special dietary needs; 1.20 Target Nutrient Specifi cations; 1.21 Monitoring the new standards; 1.22 Current system of meals provision; 1.22.1 The dining environment; 1.22.2 The cashless payment system; 1.23 Catering contracts; 1.23.1 Local authority in-house catering; 1.23.2 Local authority contract with a private catering company; 1.23.3 School contract with its own private catering company; 1.23.4 In-house school meals provision; 1.24 Catering staff; 1.25 Expenditure; 1.25.1 School meal expenditure, pre- new standards ; 1.25.2 School meal expenditure, post new standards1.26 Procurement of school meals; 1.27 Free school meals; 1.27.1 Poverty; 1.27.2 The Hull experience; 1.27.3 The Scottish free school meals campaign; 1.28 The lunch box; 1.28.1 Additional snack foods; 1.29 Food and cooking in the national curriculum; 1.30 School food - post new standards; 1.30.1 Meal uptake; 1.30.2 Catering facilities; 1.30.3 What children choose now; 1.31 Determinants of choice; 1.31.1 Education; 1.31.2 School Nutrition Action Groups; 1.31.3 Peer influence; 1.31.4 Family influence; 1.31.5 Advertising; 1.31.6 What children say ; 1.32 Diet and behaviour
• Sommario/riassunto: The importance of good nutrition for individual health and well-being is widely recognized, yet for a significant number of people who rely on institutions for food and nutrition, this importance has not always been a primary consideration. People, therefore, may find themselves consuming food they would not ordinarily choose to eat, with, in some cases, restricted choices precluding individual preferences and compromising health. In recent years, there have been major advances in the quality of catering in some areas, particularly schools. Other institutions which have not been thrust into
• Titolo autorizzato: Nutrition in institutions
• ISBN: 1-282-03457-X; 9786612034572; 1-4443-0166-7; 1-4443-0167-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910830266303321
• Lo trovi qui: Univ. Federico II