Kids in rude health after big breakfast challenge
Fruit and porridge are on the menu for pupils
Families at Craigbank Primary School in Larkhall celebrated their new school kitchen area by hosting a Healthy Breakfast Challenge event.
The school recently received a grant from Education Scotland ‘Food for Thought’ initiative which allowed them to build a kitchen area within the school.
The breakfast challenge was held in partnership with Hamlyns of Scotland, Business in the Community Scotland, The Machan Trust and Larkhall and Clydesdale Home School Partnership.
The challenge gave all of the children in P4-P7, along with their families, the opportunity to take part in a range of workshops to raise the awareness of the importance of healthy eating.
Pupils had the opportunity to make ‘funky’ porridge with coconut flakes, sunflower seeds, fresh fruit and honey.
They also took part in workshops which looked at the sugar content in drinks, food labelling and the eatwell guide.
Impressively, the children also chose to swap an unhealthy/sugary snack that they would usually bring to school for a healthy piece of fruit; this was entirely optional and the school were overwhelmed with how many of their pupils chose to visit the swap shop.
Ashley Vaughan, principal teacher, said: “The children will now complete a breakfast diary for the next 30 days and Hamlyns of Scotland will judge the entries before awarding a prize for the best breakfast diary in January. Our pupils and their families gained a huge amount from this, some children tried different fruits for the first time and some tried porridge for the first time.
“It was a very empowering experience for the pupils to take part in the swap shop. We could not offer this opportunity without the invaluable support of our fantastic community and business partners; Business In the Community Scotland, Hamlyns of Scotland, The Machan Trust and Clydesdale and Larkhall Home School Partnership and, of course, the families who attended.
“The event was so successful that we intend to make this a permanent fixture in our health and wellbeing programme.”