DCCS supports the recommendations made by NACNE, The National Advisory Committee on Nutrition Education.

Our service aims are:

To reduce the intake of fats, particularly saturated fats

• The method of oven baking or grilling will be used as an alternative to frying.
• When puff pastry is produced, the low fat method will be used.
• Unsaturated oil will be used where frying is necessary.
• Greased tins not to be used for pastry items.
• Meats will be purchased to a strict specification with a high visual lean percentage.
• Where possible, meat for stews, etc, will be 'fried off' without extra oil or fat being added.

To reduce the intake of salt

• Salt will not be available at the table.
• The use of salt will be regulated in the cooking process.

To reduce the intake of sugar

• The use of sugar will be regulated in the cooking process.
• Unrefined sugar will be used wherever possible.

To increase the intake of dietary fibre

• Baked potatoes will be available every day.
• Encourage and develop the use of wholemeal flour.
• Increase the availability of wholegrain breads and yeast items.
• Develop the use of alternative thickening agents, eg: oats, lentils, wholemeal flour.
• Fresh fruit and salad will be available every day.
• Brown rice and wholemeal pasta will be available every day.

General

• We nutritionally analyse our menus to measure them against the Government's Nutritional Standards, which come into effect from September 2008.
• Encourage the use of fresh or frozen vegetables.
• Vegetarian main dishes will be available every day.
• Fresh Fruit Salads and Yogurts will be available every day.
• Marketing and promotional activities will make customers aware of the importance of eating a healthy and balanced diet.
• Special diets will be catered for.