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Nutrition at Govindas

Govindas follow the guidelines set by the Government in conjunction with the School Food Plan, wherein one third of a student's daily meal is nutritionally balanced.


We have been working with the University of West London to ensure this in our menus and to compensate for any lower minerals, vitamin B, D and Omega 3 that may occur in a Vegetarian diet by incorporating dishes and ingredients using products such as quinoa, flaxseed, pumpkin, sunflower, Vitamin D milk and many more top quality products. 


We are also currently using alternatives to sugar, such as using date syrup , agave nectar and other natural sugars.

Our menu includes:

All 5 food groups:

Fruit & Vegetables / Carbohydrates / Proteins; high quality vegetarian protein sources / Healthy fats including a variety of seeds & oils / Dairy 


Use of natural fruit sugars over refined sugars where possible.


Healthy cooking methods such as fermentation, baking and roasting to avoid frying of foods.


Use of fresh, seasonal ingredients wherever possible to avoid processed foods.


Use of a wide range of herbs and spices to enhance food flavours.


Provision of water for adequate hydration.




It is concerning that poor nutrition remains a major challenge in the UK, as this can have serious consequences for children's health and wellbeing.


Undernutrition can lead to stunted growth, weakened immune systems and impaired cognitive development. Over-nutrition can increase the risk of obesity, type 2 diabetes and other health problems. 

Nutritional education can help children understand the importance of a balanced diet and develop the skills and motivation to make healthy choices which includes learning about different food groups and their values, how to read food labels and how to prepare healthy meals and snacks. 

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In the Classroom

Teaching students how to cook a variety of dishes and giving them the confidence to prepare and cook their own food is an important life skill that can benefit them in many ways; helping them to lead a more economical, healthier and self-sufficient lifestyle. 

It is encouraging to see that students are learning how to think critically about social and global issues related to food and nutrition by becoming informed and active citizens. 


Overall, it seems that the food curriculum is providing valuable skills and knowledge that can benefit students in many aspects of their lives. 

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