Vacancies

We are always looking for enthusiastic, success-driven people who want to help us to be the best in the business. In turn we offer excellent terms and conditions in a fun environment where your talent will flourish.

See all vacancies Graduates Apprentices

Support Offices

Reading
Holroyd Howe
TVP2
300 Thames Valley Park Drive
Reading, Berkshire, RG6 1PT

Tel: 0118 935 6707
Warrington
1 Greenwood Court
Taylor Business Park
Risley
Warrington, Cheshire, WA3 6BL

Tel: 01925 320 363

General Enquiry

Join the Team

* All fields are required
Browse

The benefits of eating oily fish, especially for children and young people, have been well documented.  The National Diet and Nutrition Survey (2014) concluded that consumption of oily fish was well below the UK recommendations of at least one portion (140g) per week across all age groups.


Oily fish contains Omega 3 & 6 polyunsaturated fats (PUFA) –  also known as essential fatty acids.


This means our body cannot produce them naturally and therefore they must be present in the foods we eat. Generally, Omega 3 is found in fish, while Omega 6 is found in grains and nuts. Modern diets tend to be too high in Omega 6 and too low in Omega 3.


Both Omega 3 and 6 PUFAs are important in preventing heart disease, but they are also needed for proper development of the brain.


Adults should aim to have at least 250 mg/day of Omega 3 as part of their total daily fat intake. The recommended daily amount (RDA) can be met by eating fish at least twice a week, with one portion being oily fish. 

Omega 3 can also be found in vegetable oils, nuts, grains or seeds, however these are only ‘short chain’ Omega 3s. Oily fish include fresh and canned salmon, mackerel, trout, sardines and fresh tuna.


Holroyd Howe have a partnership with the Institute for Food, Brain and Behaviour. Using their research and guidance we have revised our nutritional guidelines, focusing on the essential nutrients that affect brain development and behaviour in young people. 

These guidelines form a practical menu planning tool for chefs across our schools to use when creating their weekly menus. The guidelines recommend the frequency of food items on a weekly menu and try to ensure that food we should not be eating a lot of are restricted and foods we should be consuming more of are promoted. 

Within these guidelines we have recommended that oily fish should be on a lunch menu once a week, and once a week on a supper menu. This means we are proactively creating more opportunities for children to get their Omega 3 intake.
 

BACK TO BLOG