Training is a critical issue in underpinning all these changes. Caterers need to clearly understand the current recommendations, the importance of healthy eating and their role in promoting better choice. It is also important that the training is delivered by suitably qualified staff experienced in current nutrition practices, for example a State Registered Dietitian. Healthier choices should be actively pursued through a price weighting policy. Active consideration should also be given to the inclusion of vegetables as part of a meal rather than being costed and served as a separate item.
Effective monitoring is a pre-requisite for successful implementation.
Purchasers of catering services must ensure this is carried out and that results are fed back with action taken accordingly thereafter. For monitoring purposes it is, therefore, essential that specifications are explicit with detailed criteria, specific frequencies, etc. This includes the under fives in nurseries and other child care facilities through to those adults requiring care in the community. In addition to the general conditions set out above there are specific requirements to be met for various client groups. The approach to food in child care facilities for under fives should follow the philosophy of the Scottish Dietary Targets.