Rules for a healthy and balanced diet
The recommendations from the Ministry of Health for a healthy and balanced children's diet and the principles of non-formal education form the framework for how meals are conceived. They take into account children's needs and the special features of the service in terms of infrastructure and the organisation of work.
The team
- food-related responsibilities are established within the team and roles are clearly laid out;
- regular meetings are held between kitchen and teaching staff;
- educators and kitchen staff work closely together.
Pedagogic plan
- a clear pedagogic plan is established on the subject of food and meals;
- educational principles are shared by the whole team;
- the food provided is subject to particular specifications;
- the organisation of lunchtime and mealtimes is described in the pedagogic plan.
Staff members
- are well-informed about the principles of healthy eating and modern classroom activities alongside the national reference framework on education;
- clearly explain table rules and discuss them with the children;
- ensure that these table rules are respected;
- behave in a professional manner with regard to food-related topics (food, discretion in cases of individual dislikes, etc.);
- are aware of their function as role models and act accordingly.
Children
- decide what they eat and in what quantity;
- decide whether or not to try something;
- are involved in the organisation of the mealtime environment (table rules);
- respect table rules;
- are involved in meal planning;
- children's health problems are taken into account for medical reasons.
Parents
- inform the service team about any food-related restrictions or individual requirements on health grounds;
- are informed at the time of first contact about the food teaching plan (summary of the teaching plan) and continue to be partners in regular discussions.
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