HEALTH PROMOTION

       Saint Modan's High School -

A Level 2 Health Promoting School

Gold Standard SHAW
Gold Standard Healthy Working Lives
School of Ambition
Hungry for Success

LEVEL 2 HEALTH PROMOTING SCHOOL

'A  Health Promoting School is one in which all members of the school community work together to provide pupils with integrated and positive experiences and structures, which promote and protect their health. This includes the formal and informal curriculum, the creation of a health and safety school environment, the provision of appropriate health services and the involvement of the family and wider community to promote health'

St Modan's High achieved Health Promoting School (HPS) status after a full Self Evaluation Audit and Authority Inspection in April 2007. The criteria for self Evaluation were Quality Indicators (QI's) from the HMIe documentation 'How Good is our School?' (HGIOS 2)

Key Characteristics are based on 'Being Well - Doing Well' guidelines and encompass the following areas for evaluation-

1. Curriculum, Learning and Teaching  (QI's  1.2 and 3.4)

2. Personal, Social & Health Education Programmes (QI's 4.1 and 4.2)

3. Partnership Working (QI 4.8)

4. Ethos (QI's 5.3 and 5.4)

5. Environment, Resources and Facilities (QI 6.3)

6. Leadership and Management (QI 7.4)

GOLD STANDARD SHAW

Scotland's Health At Work (SHAW) Award Scheme

Scotland 's Health at Work (or "SHAW") is a National Award Programme. The scheme was launched in September 1996 to address Scotland 's poor health record and boost Scotland 's image as an international business location. SHAW's aim was to make the active promotion of good health an integral part of workplace culture.  St Modan's was the first secondary school in the central belt and Forth Valley region to achieve the Gold Standard - the highest standard - of award.

BRONZE STANDARD: September 21st 1999

SILVER STANDARD: December 13th 2001

GOLD STANDARD: May 29th 2003 (Reviewed and extended to 2010)

                                                     GOLD STANDARD - HEALTHY WORKING LIVES

The Healthy Working Lives Award Programme has now replaced Scotland's Health at Work (SHAW).

The HWL Award Programme incorporates some of the health promotion criteria that were in the SHAW Awards, in addition to others addressing the wider agenda of HWL.

These include: expanded health promotion criteria, occupational health and safety, health and the environment, mental health and well-being, employability, and community involvement.

ACHIEVED GOLD STANDARD: August 2008

SCHOOL OF AMBITION

We intend to make explicit the link between participation and formation leading to transformation in the lives of our young people.  The absence of regular, structured and inclusive learning opportunities of this kind is what our Period 7 curriculum aims to address.  During Period 7 the initial emphasis across all activities will be on participation; there will be less emphasis on the assessment of skill. We intend to do this by including those activities which can be said to make a particularly important contribution to the formation and enrichment - and in most situations a positive health promoting impact-  of a pupil's life.   This enrichment will be delivered by the provision of far more 'experience-based' learning activities in school.

Our P7 staff are included as vital contributors to the physical, social and mental health of our young people and to this end are part of our extended Health Promoting Team

HUNGRY FOR SUCCESS

What is this initiative?

The Scottish (Executive) Government has invested £63.5m over 3 years in a revitalised school meals service in Scotland .

Nutritional standards have been developed for school meals and these will be enforced and monitored by performance management systems for schools. Crucially, this initiative will be integrated into a health promoting school approach and will create a supportive environment for healthier living (of which healthy eating is a part) in schools.

Pupils will be provided with healthier food choices, supportive environments and information and support for healthy food choices.

Measures include:

The recommendations are based upon 7 underlying principles: