Fibre February

Fibre February is the month The British Nutrition Foundation highlight the importance of consuming sufficient fibre in our diet, and we reflect upon the choices that we make that could increase our fibre intake. This is based upon facts that show that teenagers consume the least fibre out of all age groups.

In lessons we have discussed making simple swaps with foods like white bread and wraps, replacing them instead with wholewheat versions. We have linked these choices to the dishes we are currently creating by discussing the use of wholegrain pasta in dishes like pasta salads or spaghetti bolognese. We have also talked about using wholemeal flour in our Year 8 focaccia and ensuring that the focaccia bread is decorated with vegetables to further increase the intake. Year 9 have recently made cottage pie which is fibre rich through the use of vegetables. We also discussed using sweet potatoes as a fibre rich alternative to standard potatoes.

To mark The British Nutrition Foundation’s Fibre February Year 10 students made an array of dishes where the objective was to take a recipe and increase the fibre content so that it was more nutritious. Some excellent outcomes were achieved as shown in this vibrant and colourful array of meals.