Your Nutrition Audit

Benefits of a Nutrition Audit

The Standards & Guidelines

The nutrition audit evaluates the nutrient quality of your food provision against the Independent Nutrition Standards and Guidelines for Day schools or for Boarding Schools. It highlights where targets are met, and provides practical recommendations for improvements where they are required.

Your audit also includes software analysis of the nutrient content of the menus.

External auditing of this kind is particularly appealing to independent schools, which are not regulated as rigorously as the state sector for their food provision. Good nutrition is now one of the criteria for choosing the right school.

Information gathered from your school during the auditing process and the resulting report are entirely confidential

Provides an objective and comprehensive evaluation of your food provision
Allows your school to achieve a higher standard of nutrition
Detailed and practical recommendations are given specifically for your school
Good nutrition can influence sporting success and exam results
Demonstrates your commitment to the well-being and long-term health of pupils
Improves perception by current and prospective parents
Gives your school a competitive marketing advantage
Encourages a cohesive, whole school approach to nutrition and food provision
Provides support for your catering department
Allows you to respond authoritatively to parents' comments about food
Good nutrition improves health, learning, concentration and behaviour

Independent Nutrition's comprehensive Standards and Guidelines for day and for boarding schools cover all areas of food, drink and snack provision. These twelve Standards and seven Guidelines have been produced by Independent Nutrition from gold standards in the field of public health nutrition. They have been specifically developed to reflect the unique requirements of independent providing food for children.

The twelve Standards, which your organisation should aim to meet, include areas such as nutrient content, food additives, different types of fats and oils and the issue of choice. These Standards can be re-audited to evaluate improvements at a later date.

The seven Guidelines provide recommendations on additional areas such as vegetarian meals and food allergies.