Nutritional standards for school lunches by dfsiopmhy6


									Nutritional standards for school lunches                                                                                                                                                                        Food and drinks high in fat and/or sugar
                                                                                                                                                                                                                Fried and other high fat foods
         Every lunch service must contain the stated portions from these four food groups:                                                                                                                     1) Fried foods or other high fat         5) There should be at least two
                                                                                                                                                                                                                  products, such as chips, roast           days a week without any meat or
         • Bread, rice, potatoes, pasta and other starchy foods;                                                                                                                                                  potatoes, other fried potatoes,          chicken products, fried foods,
                                                                                                                                                                                                                  garlic bread, or meal choices such       foods cooked in batter,
         • Fruit and vegetables;                                                                                                                                                                                  as quiche, apple pie and vol-au-         breadcrumbs or foods containing
                                                                                                                                                                                                                  vents containing pastry, may be          pastry. This is to encourage
         • Milk and dairy foods;                                                                                                                                                                                  served a maximum of twice a week.        children to try a greater range of
                                                                                                                                                                                                                                                           foods in their diets and explore
         • Meat, fish, eggs, beans and other non-dairy sources of protein.                                                                                                                                     2) In addition to standard 1,
                                                                                                                                                                                                                  breadcrumbed fillet of fish (oven
                                                                                                                                                                                                                                                           new taste experiences.
                                                                                                                                                                                                                  baked) can be served once a week.     6) When a high fat starchy food
                                                                                                                                                                                                                                                           such as chips or garlic bread is
                                                                                                                                                                                                               3) Meat or chicken products (such
Bread, rice, potatoes,                      Fruit and vegetables                                         Milk and dairy foods                                          Meat, fish, eggs, beans                    as burgers, sausages, chicken
                                                                                                                                                                                                                                                           served, an alternative without
                                                                                                                                                                                                                                                           added fat must be available.
pasta and other                                                                                                                                                        and other non-dairy                        nuggets etc) may be served a
                                                                                                                                                                                                                  maximum of once a week in primary     7) Lower fat desserts must be
starchy food                                                                                                                                                           sources of protein                         schools and a maximum of twice           available when offering fried and
                                                                                                                                                                                                                  a week in post-primary schools.          other high fat foods.
                                                                                                                                                                                                               4) To allow choice for pupils on         8) The only savoury snacks
1) Every lunch service must contain         1) No fewer than two portions of fruit 1) Every lunch service must contain                                                 1) Every lunch service must contain        the days when meat or chicken            available should be nuts and
   a portion or portions of food from          and vegetables should be available      a portion or portions of food from                                                 a portion or portions of food from      products are available, schools          seeds with no added salt or
   this group.                                 per child throughout the lunch service. this group.                                                                        this group.                             should aim for 50% healthy meal          sugar. Savoury crackers or
2) Rice and pasta must be offered           2) Of these, at least one portion should 2) In addition to standard 1, drinking                                            2) In nursery and primary schools          options and they should be               breadsticks may be offered if
   at least once a week. In a single           be vegetables or salad and at least      milk must be available as an option                                               meals containing red meat must          presented and marketed in a              they are served with fruit or
   choice menu, rice or pasta must             one portion should be fruit (fresh,      every day.                                                                        be served a minimum of twice a          competitive way to other meal            vegetables or a dairy food.
   be served at least once a week.             tinned in natural juice, fruit salad,                                                                                      week and a maximum of three             options. This standard does not
                                               fruit juice or dried fruit).          3) Cheese must not be served as                                                      times a week. In post-primary           apply to single choice menus.
3) Bread should be available every                                                      the only vegetarian option more                                                   schools this must be a minimum
   day in all schools.                      3) Pies, crumbles and other composite       than twice a week.                                                                of three times a week and a           Confectionery and other sweet foods
                                               fruit dishes must contain at least                                                                                         maximum of four times a week.
                                               one portion of fruit per serving.     4) In non vegetarian dishes cheese                                                                                        1) Confectionery, chocolate and             only be available a maximum of
                                                                                        can be used as a topping more                                                  3) Fish should be available at least       chocolate coated products should         two days per week.
                                            4) Composite main course dishes             than twice a week.                                                                once a week in primary schools          not be available throughout the
                                               must contain a minimum of half a                                                                                                                                                                         4) High fat and/or high sugar toppings
                                                                                                                                                                          and at least twice a week in            lunch time.
                                               portion of vegetables per serving,                                                                                                                                                                          used for decoration such as cream,
                                                                                                                                                                          post-primary schools.                2) Cakes and biscuits can only be           buttercream and icing sugar
                                               in addition to a separate serving of
                                               vegetables or salad.                                                                                                    4) Oily fish should be available at        provided at lunch time and as part       should be kept to a minimum and
                                                                                                                                                                          least once every four weeks.            of a meal.                               only used if essential, eg to set
                                            5) In nursery and primary schools a                                                                                                                                                                            fruit on top of a sponge. If used,
                                               fruit based dessert must be                                                                                                                                     3) Cakes, biscuits and puddings
                                                                                                                                                                                                                                                           an undecorated or healthier
                                               offered at least three times a week.                                                                                                                               made with cocoa powder should
                                                                                                                                                                                                                                                           dessert should also be available.
                                            6) Baked beans must not be served
                                               as a vegetable more than once a
                                               week in a primary school. They must                                                                                      Salt and condiments                      Drinks
                                               not be the only vegetable option on
                                               any day in a post-primary school.
                                                                                                                                                                       1) Table salt should not be available   1) The only drinks available in          2) Combination drinks must contain
                                            7) If beans or pulses form the protein                                                                                        within nursery or primary schools.      school should be:                        at least 50% milk, yogurt or fruit
                                               part of a main course, another                                                                                             It should not be on view in the      	 •	 plain	water	(still	or	sparkling);      juice. Artificial sweeteners are
                                               vegetable must be available.                                                                                               post-primary school dining room      	 •	 milk;                                  only permitted in combination
                                                                                                                                                                          but may be made available on         	 •	 unsweetened	fruit	or	veg	juices;       drinks.
                                                                                                                                                                          request from the service counter.    	 •	 yogurt	or	milk	drinks	(with	less	
                                                                                                                                                                                                               	 	 than	5%	added	sugar);                3) Fresh drinking water, ie tap
                                                                                                                                                                       2) Condiments should only be            	 •	 drinks	made	from	combinations	         water, must be provided free
                                                                                                                                                                          provided from the service            	 	 of	the	above	(eg	smoothies);            every day.
                                  Designed and produced by the Health Promotion Agency for Northern Ireland as part of the School food: top marks programme.              counter and should be                	 •	 tea,	coffee	and	low	calorie	hot	
                                  It was jointly funded by the Department of Education and the Department of Health, Social Services and Public Safety.
                                                                                                                                                                          controlled by the kitchen staff.


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