South Oxfordshire & Vale of White Horse Healthy Choice Award
Healthy Eating Section
Nursery Schools
This questionnaire is used to assess the provision of healthier food choices.
The business will achieve the award by meeting ALL the applicable criteria
Please attach at least one week’s full menu of all food choices available including
snacks and drinks
Name and address of premises
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Name of food business operator ………………………………………………………
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Office use only:
Premises reference (AD no)
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Date of Inspection
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Officer
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Date hygiene award received
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1
FS220d
HEALTHY EATING ASSESSMENT
1.
Is a hot meal available every day?
Yes
2.
No
Is a starch food, such as bread, potatoes, rice or pasta served every day?
Yes
3.
No
Is at least one portion of fruit or vegetables served every day without
dressings or glazes?
Yes
4.
No
Is at least one item of milk or other dairy foods served every day?
Yes
5.
No
Is meat, fish or an alternative source of protein served every day?
Yes
6.
No
Is drinking water available free of charge every day?
Yes
7.
No
Does the weekly menu feature at least one of the following:
(See additional notes for examples of these foods)
a.
foods rich in iron?
Yes
b.
No
foods rich in calcium?
Yes
c.
No
foods rich in zinc?
Yes
d.
No
a variety of fresh fruit and vegetables?
2
FS220d
8.
Yes
Is fish served at least once a week?
Yes
9.
No
No
Are alternatives to cooking in oil used where possible?
Yes
No
Please state what you use:
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10. Are chips served no more than once per week?
Yes
No
a. What type of chips are served?
Please tick
Thick cut/wedges
Medium
Thin cut
Crinkle cut
Oven chips
11. If jacket potatoes are served, are they always available without added fat?
Yes
No
N/A
12. If you serve sandwiches or other bread filled products, do you offer these
with an option of no spread or sandwich dressing and lower-fat sandwich
filling (ie without mayonnaise or full fat cheese)?
Yes
No
3
N/A
FS220d
13. Are wholegrain or granary varieties of bread, rolls, pitta or chapattis always
available?
Yes
No
14. Where dishes would usually be made or served with saturated fats, such as
butter, ghee or lard, do you modify dishes or offer unsaturated alternatives
(eg vegetable oils or spreads)?
Yes
No
N/A
Please list some examples of recipes that have been adapted
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15. Do you actively take steps to reduce the fat content of food products as part
of the preparation/cooking process?
This could include removing fat prior to cooking, allowing fat to drain off
during the cooking process, or skimming fat off sauces or gravies.
Yes
No
Please list some examples of recipes that have been adapted.
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FS220d
16. Have you adapted recipes to use low fat alternatives to full fat milk, cream
or cheese?
Yes
No
Please list some examples of recipes that have been adapted
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17. If you provide vegetarian or diet specific meal options such as sugar free or
gluten free, is at least one of these options prepared or cooked using one or
more of the techniques detailed in questions 15, 16 or 17?
Yes
No
N/A
Please provide details of the option:
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18. Where cheese is used as the main source of protein in vegetarian options,
does this feature on the menu no more than once a week?
Yes
No
N/A
19. Are steps being taken to reduce the amount of salt and sugar being added
to dishes during preparation and cooking?
Yes
No
5
FS220d
If yes, please provide details:
____________________________________________________________
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20. Where cakes or desserts are served, is a variety of fruit (fresh fruit, tinned
fruit in natural juices, frozen fruit or dried fruit) available every day, either on
display or on the menu?
Yes
No
N/A
21. Are customers able to choose desserts without toppings (ice cream or
cream) or choose low fat toppings (low fat fromage frais, low fat yoghurt, of
half-fat cream)?
Yes
No
N/A
23. Are unsweetened fruit juices, water or diet drinks always available?
Yes
No
24. Is whole or semi-skimmed milk available every day for drinking?
Yes
No
6
FS220d