Food Information to Consumers Regulation FIC

The deadline in December 2014 for compliance with the majority of the Provision of Food Information to Consumers Regulation (FIC )fast approaching.

The Food Labeller is designed to help food companies meet the needs for the regulation – listing allergens and nutrition.

You can try it for FREE  on this link .

the food labeller

Free school meals for KS1-2 Sept 2014 UIFSM

From Sept 2014 schools must provide free school meals to all infants in reception, year 1 and 2.

The Children and Families Act 2014 places a legal duty on all state-funded schools in England, including academies and free schools to offer a free school lunch to all pupils in reception, year 1 and year 2 from September 2014.

Schools will be paid £2.30 for each meal and the government has allocated £150 million to support UIFSM for 2014-15.

Schools are legally required to provide meals that comply with the School Food Standards. These standards are intended to ensure that children get the nutrition they need across the whole school day. They govern all food and drink on offer within the school and apply across the school day, including breakfast, mid-morning break, lunchtime and food served after school.

Schools will offer a hot meal, but where not possible, this will be done as soon as possible.

Special dietary requirements – details can be found on the School Food Plan’s UIFSM Toolkit

The Dept of Education Guidance can be  downloaded on the link here Freeschoolmeals-1





BBC Radio 4 Food Program – Food and the Curriculum

Food and the Curriculum

First broadcast:Sunday 06 July 2014

Stefan Gates talks to teachers, kids and cooks about food and the curriculum, ahead of the changes that come into force from September. Stefan asks how well prepared schools and teachers are, what students think of it all and whether the changes will finally spark a real change in the attitudes to food that will grow for generations.

Food Program  He interviews primary and secondary teachers in school to find out what they are learning about food.

Brian Turner the chef, says how much he enjoyed the Domestic Science lessons, working with all the girls.

He believes that in 5 years in secondary school students should cook 18 dishes.

The School Plan has requirement to teach cooking and nutrition in schools. Henry Dimbleby is one of the authors. They used food poverty evidence to show government how important the health benefits are of learning to cook.

One primary school teacher is worried that there are no facilities for teaching cooking. Only 25% of primary schools have cooking areas, so it is tricky to cook in classrooms, especially with no help.

One headmaster tells how he accessed funds to create facilities to learn about healthy food from the following:

School Food Plan,

Big Lottery Fund,

Community Fund have pockets of funds. They got bee hives, and introduced cooking. He explains how schools are trying to get outstanding results by pushing curriculum.

Adopt a chef has been going on for years. Jamie Oliver speaks about diet related disease. And says School Plan is a really good start.





Ofqual consultation on Home Economics and Catering GCSEs

WJEC exam board has said that GCSE Catering and GCSE Home Economics are not on the proposed list for 2017 of continuing GCSEs for England.

Home Economics: Food and Nutrition,Child Development and Textiles have not been mentioned individually only collectively which is a major concern.

This is the  consultation document, and it needs to be completed by July 30th.

DATA has guidance on completing your response on this form.GCSE As and A level Reform – Ofqual consultation – DT Association guidance (2)

They suggest domestic and industrial contexts for new D&T food related qualifications which could include aspects of home economics and catering.

There are currently 53,000 candidates for Catering and Home Economics compared with 44,000 D&T Food Technology

The three subjects (D&T:Food Technology, Home Economics, Catering) each offer unique contexts for the study of specific content. There are some overlaps that we should welcome (eg they all teach about nutrition), but they each have a contribution to food education that is not interchangeable.

The last accreditation for the existing GCSE specifications is 2018, but there is no issue for cohorts starting in September 2014, 2015, 2016 (or 2017 if completing in 1 year).

Please complete the response to the Ofqual consultation to show your support for our valuable subjects!


Too much protein

A new study has found that a high protein diet is as dangerous as smoking.

Research from the University of Southern California shows that high levels of animal protein in those under 65 were associated with a fourfold increase in their risk of death from cancer compared to those on a low protein diet.


A “high-protein” diet was defined as deriving at least 20% of daily calories from protein. The researchers recommend a middle-aged person consume around 0.8g of protein per kilogram of body weight, per day.

So if you weigh 70 kilos – that’s 11 stone – that’s 56 grams of protein a day.

Protein levels controls the growth hormone IGF-I, which help bodies grow but high levels of which have been linked to cancer.

Levels of IGF-I drop off dramatically after age 65, leading to potential frailty and muscle loss. The study shows that while high protein intake during middle age is very harmful, it is protective for those over 65 who ate a moderate or high-protein diet.

Animal-based proteins such as red meat, milk, and cheese were most harmful. ‘Some proteins are better for you than others, for example plant-based proteins like beans. Vegans seem to do better in studies than those who eat animal based proteins.’ said Dr Longo

“But the good news is that there is no evidence that fish is bad for you. So fish plus vegetables is really the best group of proteins,”

Dr Longo, who skips lunch, recommends a diet high in complex carbohydrates and low in protein.

“I follow a fish and vegetable based diet which is high in complex carbohydrates. This is a diet that has been found in the most long-lived populations of the world,” he said.