Tuesday, 29^th July 2008  

‘FOOD FOR KIDS’ Initiative Launched by Irish Hotels

Children’s Initiative Reinforces Healthy Eating Habits

The Irish Hotels Federation (IHF) today launched its new children’s healthy eating initiative for hotels and guesthouses across Ireland. ‘Food for Kids’ encourages participating hotels to provide healthier menu options for children and is the first nationally co-ordinated campaign of its kind in Europe. With over 250 members signed up so far to implement the initiative, chefs from hotels and guesthouses across the country have been provided with healthy preparation guidelines and suggested menus with an emphasis on balanced nutrition.  The initiative, which is being rolled out nationally from the 1^st August 2008, was officially launched today by RTE’s Miriam O’Callaghan who stated it is a significant step in the right direction to provide a more balanced choice for parents and children when eating out.

‘Food for Kids’ offers parents’ fun, interesting and healthy meals when eating in hotels and guesthouses and reinforces healthy eating habits with an optimum balance of proteins, carbohydrates and nutrients. The initiative was developed in partnership with independent dietician Margot Brennan and offers a comprehensive range of menu options and guidelines which are being distributed across participating hotels and guesthouses. As part of the initiative, hotels will also be given the opportunity to have their own suggested menus assessed by Ms Brennan.

Speaking at the launch, Matthew Ryan, President, IHF stated that Irish hotels and guesthouses prepare over five million meals for children each year and ‘Food for Kids’ provides a significant opportunity to assist address the pressing health issue of childhood obesity in Ireland.

 “With obesity in Irish children rising at alarming rates, we all have a role to play in encouraging healthy food options and help reduce obesity among young people. Healthy eating habits are established early in life, so Irish hotels and guesthouses are stepping up to the mark by providing a healthy alternative and helping parents by providing healthier food options for their children. A lot of the family favourites will still be available but they will be prepared and cooked in a more wholesome and nutritious way. ‘Food for Kids’ will not result in additional costs for guests but will help provide parents with wholesome and enjoyable menu options while on holiday or visiting participating establishments.”  

Speaking at today’s launch, Margot Brennan welcomed the ‘Food for Kids’ initiative and highlighted the important role simple measures can play in reinforcing a healthy eating message among parents. “Food eaten outside the home tends to be lower in overall nutritional quality and higher in recommended rates of fat. One of the main objectives of this initiative will be to reduce the levels of salt and fat used during cooking and to promote healthier options such as baking, boiling and poaching rather than deep frying foods.”

The IHF stated that it hoped that this initiative will play a role in addressing alarming national statistics which include:

• 11.6% of Irish girls aged 5–12 years are overweight while 13% are obese
• 10.5% of Irish boys aged 5–12 years are overweight while 9.2% are obese
• 40% of Irish children exceed the recommended maximum of energy intake from fat.
• 61% of children did not consume enough fibre.

Participating hotels and guesthouses will display the easily recognisable ‘Food for Kids’ symbol on menus and on hotel websites so that parents can make informed decisions on the property they choose for family meals. Further information is available on www.ihf.ie or by emailing foodforkids@ihf.ie.

FOR INFORMATION:

Eoin Quinn/Naomi Clarke                          Tel: 01 6760168
Weber Shandwick                                          Mobile: 087 2332191

Notes:

‘Food for Kid’s guidelines include (available to download on www.ihf.ie):

• Balance – offer 3 shelves of the food pyramid

Carbohydrates: rice, pasta, potato
Protein: meat, fish, chicken.
Fruit and vegetables: 5 a day

• Food to be cooked by poaching, baking or boiling.
• Fried Foods –use good quality vegetable oil (must contain less than 12% saturated fat and a balance of poly or monounsaturated fats. Oil to be changed regularly to avoid hydrogenation.
• Processed foods to be kept to minimum .e.g. Nuggets, sausages.
• No salt added at preparation, cooking or serving (parents can add at own discretion).
• Reduce Fat content – low fat milk, reduced fat cheese and mayonnaise.
• Sauces, dressings and gravies on side (also relates to adult mains served as half portions).
• Sugar reduced – substitute for dried or fresh fruits
• High Fibre – brown bread, porridge, use wholemeal or oats as a substitute for white flour.