Eat Well to Do Well Case Study

Eat Well to Do Well - Why we did it

'Eat Well to Do Well' was developed to extend learning on nutrition, physical activity and healthy lifestyles in primary and the early years of secondary school. It builds on the 'Eat Well to Play Well' resource previously introduced in Renfrewshire nurseries.

'Eat Well to Do Well' is central to the delivery of Curriculum for Excellence. It is based on recommendations in earlier health promoting and education publications such as 'Hungry for Success' (Scottish Executive, 2002), 'Being Well - Doing Well' (SHPSU, 2004), 'The Health Promoting School - Self-evaluation' series (HMIE, 2004), 'A Curriculum Framework for Children 3 to 5' (Scottish CCC, 1999) and 'Health Education - 5-14 National Guidelines' (LTS, 2000).

Timescale, scope and funding

'Eat Well to Do Well' was developed by a working group formed in 2005 to build on the success of 'Eat Well to Play Well' and to address the resource needs of delivering the recommendations contained in 'Hungry for Success'. The partnership comprised community dietitians, Hungry for Success nutritionist, headteachers, class teachers and health promoting schools development workers. 

In January 2007, it was piloted and evaluated in 10 Renfrewshire schools. Following the evaluation, several changes were made to the resource in response to the pilot experience and a revised pack was launched in September 2007.

The 'Eat Well to Do Well' resource was funded by Renfrewshire Council. The cost of designing and producing 70 resource packs was £12,250, ie £175 per box.

Eat Well to Do Well - What we did

• It incorporates the four capacities of the Curriculum for Excellence and the nutrition and physical activity aspects of the 5-14 health education programme.
• It was developed during 2005-6, piloted in January 2007 and rolled out to all Renfrewshire schools during Scottish Food Fortnight in September 2007.
• It establishes much needed links between learning and teaching on food and nutrition and the food and drink provision within the school community.
• It aims to develop pupils’ dietary behaviour and attitudes through a range of activities, games and lesson plans.
• The resource includes a similar mat and food models to 'Eat Well to Play Well', together with a comprehensive nutrition manual containing six steps aimed at different age groups. Step 1 reinforces the lessons of 'Eat Well to Play Well', while the subsequent lessons take the pupils through 5-14 levels A-E.
• The resource contains a wide variety of materials and lessons to encourage healthy eating and physical activity; pupils are encouraged to be active learners.
• While it is clearly structured, it is also designed to be used flexibly within schools and offers opportunities for individual, group and class activities.
• Each school is offered an individual training session delivered by a community dietitian and health development workers. The training and support programmes are ongoing during the current school session 2007-8.
• Training is now being delivered to support and catering staff with separate sessions for parents also being offered.

How does 'Eat Well to Do Well' fit with Curriculum for Excellence?

Through 'Eat Well to Do Well' pupils will be able to develop as:

Responsible citizens

• Debate knowledge of fair trade issues
• Show awareness of dietary requirements for medical or cultural reasons
• Make decisions on the food and fluids that should be included in a balanced diet
• Understand how environmental issues affect food supplies
• Understand why some medical conditions require a special diet
• Interpret messages given in food advertising

Effective contributors

• Deliver healthy eating messages to the wider school community through posters, newsletters and assemblies
• Work in partnerships and teams on designing food packages
• Through opportunities to work, create and debate in group activities
• Understand the connection between the type of food consumed and the effect on the body
• Use knowledge and understanding gained to create and develop balanced meals
• Develop menus that provide the recommended nutrients and food groups

Successful learners

• Collate, use and interpret information, eg on food labels, and make informed decisions; understand why a range of foods and nutrients are required
• Design and make packaging for products, using IT for research
• Design posters, leaflets and booklets to deliver healthy eating messages
• Learn independently and through group and class activities
• Understand the importance of food hygiene
• Identify possible changes and set personal goals to improve overall balance in diet

Confident individuals

• Determine whether individual diets are healthy and communicate this to others
• Understand how to eat healthily through knowledge of different food groups
• Have an awareness of food safety and hygiene rules and why they are necessary
• Utilise information to debate fair trade issues
• Recognise the importance of regular balanced meals and snacks
• Understand the effects on health of an unhealthy diet and insufficient or excessive intakes of nutrients
• The variety of activities offered gives all pupils the opportunity to gain success

• The pilot phase was based on 5-14 levels A to E; the evaluation of the pilot identified a need for a pre-level A stage to reinforce lessons from 'Eat Well to Play Well'. This additional stage was developed and the levels changed to steps 1 to 6.
• The evaluation of the pilot used questionnaires issued to children, staff and parents followed by discussions involving representatives from all the schools and members of the development group.
• A very positive overall response was given by all sections of the school communities; some alterations to advice and terminology were made to avoid conflicting with information and terminology used by home economics teachers.
• The 'Eat Well to Do Well' resource has been integrated into the curriculum of all primary schools in Renfrewshire; it is also being used in some secondary schools.
• A questionnaire testing pupils’ knowledge and understanding of healthy eating was carried out with pupils from P2 to S2 in 10 schools prior to the introduction of the resource; the same questionnaire will be used with the same sample classes before the end of the school session to assess the impact of 'Eat Well to Do Well'. 
• Further evaluation will take place following the completion of the second questionnaire; this will include issuing an information pack to parents, interviews with teachers and discussions in focus groups for P7, S1 and S2 pupils.

The resource was observed in use in primary schools in November 2007 during research for this case study report. Staff comments included: ‘A very teacher friendly resource’; ‘It fits in well with other aspects of health and social education and deals with issues like citizenship through studying fair trade.' Pupils were also positive about it, commenting: ‘I really like the food models - they help you to remember what you should eat,’ and ‘I don’t eat so many sugary and fatty foods now.'

Contact details

Eileen Muir,
Community Dietitian
Russell Institute
Paisley
0141 314 0713
eileen.muir@renver-pct.scot.nhs.uk

Rona Young,
Community Dietitian
Russell Institute
Paisley
0141 314 0713
rona.young@renver-pct.scot.nhs.uk