Draft Healthy Eating Policy
 Introductory Statement

This policy was formulated based on Healthy Eating Policies in our former schools and in conjunction with ur  our Code of Behaviour and SPHE policies. This process involves the Board of Management, staff, pupils and parents.


This policy was deemed a necessary part of school life in order to

·         Assist and support parents in developing healthy eating practices in their children.

·         Develop an awareness in pupils that eating habits formed in childhood can influence their health

and wellbeing throughout their lives

·         Fulfil the objectives of the SPHE curriculum (See Addendum)

·         Facilitate improved concentration and learning

·         Assist in our promotion of Healthy Ireland Initiative



 Relationship to Characteristic Spirit of the School

Our Mission Statement encourages commitment to the holistic development of the children under our care.

We feel this also embraces the children’s food and nutritional habits, as healthy eating will ultimately lead to

children enjoying a more active and healthy lifestyle. This will also lead to improved standards of

concentration and learning among pupils. We have been awarded the Green Flag for litter and waste and

in conjunction with our Healthy Eating Policy, we also aim to reduce litter and encourage recycling.




The aims of our Healthy Eating Policy are as follows:


·         To heighten an awareness of the importance of a balanced diet.

·         To encourage the children to make wise choices about food and nutrition.

·         To support parents in their efforts to encourage healthy eating in their children.

·         To raise levels of concentration within class due to consumption of healthy food

·         To encourage pupils to be aware, alert and responsive to litter problems caused by junk food, pre- prepared food, juice cartons etc






Children are encouraged to consume the following foods:

·         Fruit

·         Sandwiches/wraps with healthy filling, e.g. cheese, cold meat, tuna, salad etc.

·         Yoghurts

·         Healthy drinks, e.g. water and milk

·         Vegetable sticks




In the interests of developing good eating habits and protecting dental health, parents are asked

to refrain from including foods with high sugar content in their child’s lunchbox during the week.  

All children are allowed to bring a treat to school on a Friday should they so wish.

Treats are also permitted at end of term parties.

On occasion, pupils may receive treats / small rewards from teachers.

Should you not wish your child to receive an occasional treat, please inform the school in writing.


 The following foods / drinks are never allowed in school:

·         Chewing Gum

·         Lollipops (due to danger of choking)

·         Fizzy  drinks

·         Nuts (due to the danger of nut allergies)



This information is included in our Code of Behaviour Policy, which all parents/ guardians receive

on enrolment. It is also discussed at our Infant Information Meeting. The school wishes to make it clear that the primary role in encouraging and promoting healthy eating behaviours rests firmly with parents/ guardians.


·         Healthy Eating forms part of our in-class rules and, in the interest of fairness to all children, any

items considered to be at variance with our policy guidelines will be sent home in the child’s lunchbox.


·         The children will learn about food as part of their SPHE programme and will be encouraged to

follow nutritional practices from the appropriate strands.

  • Curriculum Support: From time to time, outside speakers may be invited into school to speak about and support healthy eating.



Success Criteria

Class teachers will monitor lunches and encourage children to adhere to the Healthy Eating Policy and develop positive attitudes towards healthy eating as a lifetime choice.

Roles and Responsibility

All teaching staff will co-ordinate the progress of the policy, encourage and accept feedback on its implementation. This policy will be evaluated at the end of every school year and amendments recorded.


Timeframe for Implementation

This policy supports current practice within the school and will be implemented from date of ratification by the BOM during the final term of 2018.


Timeframe for Review

Our Healthy Eating Policy will be reviewed as required and amendments recorded.



 Responsibility for Review

The following groups will contribute and influence  its review:

  • Staff
  • Pupils
  • Parents
  • BOM/ Parents’ Association
Ratification and Communication

The Board of Management ratified this policy on ________________________________

It will be communicated to parents on the enrolment of their child and will be made available on the school website.



Signed: ____________________________ (Chairperson, Board of Management)






SPHE                                           Food and Nutrition





Class:    Infants

Strand: Myself

Strand unit: Taking care of my body: Food and Nutrition

Objectives p. 17

Become aware of the importance of food for growth and development

Food provides energy for work and play, food helps to protect against illness, food helps us to grow

Explore food preferences and their role in a balanced diet

Treats, snacks, fruit, vegetables, foods that are unhealthy for some people and are not for others

Discuss and explore some qualities and categories of food

Fruit, vegetables, foods that can be eaten at breakfast, foods that are grown, food that comes from animals

Realise the importance of good hygiene when preparing food to eat.




Class:    First & Second Classes

Strand: Myself

Strand unit: Taking care of my body: Food and Nutrition

Objectives p. 27

Explore the importance of food for promoting growth, keeping healthy and providing energy.

Appreciate that balance, regularity and moderation are necessary in the diet

The food pyramid, the need for a balanced diet, the importance of having an appropriate intake of liquids, food that is unhealthy for some people and is not for others

Identify some of the foods that are derived from plant and animal sources.

Realise & practise good hygiene when dealing with food.








Class:   Third & Fourth Classes

Strand: Myself

Strand unit: Taking care of my body: Food and Nutrition

Objectives p. 40

Differentiate between a healthy and an unhealthy diet and appreciate the role of balance and moderation

Identify the nutrients that are necessary in a balanced diet

Exploring how diet promotes growth, performance and development

Recognise the wide choice of food available and categorise food into four main food groups and their place on the food pyramid

Bread, potatoes, cereals

Fruit and vegetables

Milk, cheese and yoghurt

Meat, fish and alternatives

Examine the dietary needs of his/her own age group and other groups in society.

Explore some factors that influence the consumption of different food products

Presentation and packaging, shelf life, advertising, imported or home-produced, price, consumer demand

Discuss and examine the importance of proper food hygiene.








Class:   Fifth & Sixth Classes

Strand: Myself

Strand unit: Taking care of my      body: Food and Nutrition

Objectives p. 57

Appreciate the importance of good nutrition for growing and developing and staying healthy.

Realise and accept some personal responsibility for making wise food choices and adopting a healthy, balanced diet

Exploring and examining the food pyramid

Recognise some of the important nutrients that are necessary in a balanced diet and the food products in which they are found

Macro-nutrients: protein, carbohydrate, fat
micro-nutrients: vitamins and minerals

Explore the factors that influence food choices

Cost, advertising, demand, peer pressure, advertising

and packaging, value for money, time for shopping

and for cooking, ideal body images

Explore and examine some of the illnesses particularly associated with food intake or special health conditions

coeliac, diabetic, anorexia, bulimia, the dietary needs of different age

groups and individuals

Become aware of the importance of hygiene and care in the preparation and use of food

Using before sell-by date, reading contents,

not chopping cooked foods and uncooked foods on the same board