Canteen Manager Training Part 1

Introduction

Page last updated: 08 October 2013

First of all we would like to discuss: The background of the project and why a national project has been developed and the purpose of this course – what you can expect to achieve by attending.

Topics covered today include:
Basic nutrition information, covering:

  • Key Nutrients that are highlighted in the NHSC Guidelines
  • How to read a food label and use that information to apply the NHSC Guidelines
  • The AGTHE (Australian Guide to Healthy Eating) and how this guide relates to the NHSC Guidelines.
  • Catering for special dietary and cultural needs, and at the end of the session, we will discuss the support available to assist you in the implementation of the national guidelines in your school canteen.
While we know that many of you are very experienced canteen managers and have no doubt attended various training days of this kind, we think it’s important to revisit some of these topics to ensure that everyone has a full understanding of the background and aims of the National Healthy School Canteens Project.

We understand that there are many aspects to running a school canteen; however, today’s focus is purely on how to use the NHSC food categorisation system. It is also beyond the scope of this session to cover issues such as fundraising. The NHSC guidelines only cover food that is sold from the school canteen during school hours.