The importance of fish on the school menu

At O Castro British School we have our own dining room service, with menus adapted to all those students with specific dietary needs, both for health reasons and for belief or choice. Pablo Cuquejo, our Head Chef, with the support of his team in the kitchen, prepares the school menus designed by Montse Pérez as a dietician, following the guidelines of the nutritionist María Viñas, to guarantee balanced and nutritious diet for all the students, from Early Years to Sixth Form.

In these menus, fish occupies a very important place. The inclusion of fish in the diet is a source of healthy energy and high biological value proteins that contribute to the intake of essential nutrients such as iodine, which influences the proper functioning of the thyroid and skin; calcium and B-group vitamins, vitamins A and D; iron, selenium and zinc, which help increase immune defences.

Following the recent indications of the Spanish Agency for Food Safety AESAN that recommends that children from 3 to 12 years old should limit the consumption of blue fish to 100 grams every two weeks (50 grams/week) and reduce the consumption of fish with high or moderate levels of mercury, the team responsible for the school menu at O Castro British School has dispensed with tuna and incorporated fish two days per week.

In this way, the dining room menu includes salmon two days a month, an oily fish rich in unsaturated fats and omega 3 and with a low level of mercury; and six days a month white fish, such as hake, cod and bonefish, a fish from the North Sea, from the cod family, with a very low contribution of fat, but rich in proteins of high biological value, mild flavour and very easy to digest.

18 / 01 / 21