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Publication - Guidance

Healthy eating in schools: guidance

Published: 17 Sep 2008
Part of:
Education
ISBN:
9780755958306

A guide to implementing the Nutritional Requirements for Food and Drink in Schools (Scotland) Regulations 2008.

92 page PDF

367.7kB

92 page PDF

367.7kB

Contents
Healthy eating in schools: guidance
Section 8: Summary of the food and drink standards across the school day

92 page PDF

367.7kB

Section 8: Summary of the food and drink standards across the school day

Table 7: Summary of the food and drink standards across the school day

At lunchtime

Outwith the school lunch

Fruits and vegetables

A choice of at least two types of vegetables and two types of fruit (not including fruit juice) must be provided every day as part of the school lunch.

Page 20

A variety of fruit and/or vegetables must be available in all school food outlets.

Page 56

Oily Fish

Oily fish must be provided at least once every three weeks.

Page 25

No standard

Extra bread

Additional bread must be provided every day as a meal accompaniment, with a variety of bread, which must include brown or wholemeal, being provided over the week.

Page 27

No standard

Oils and spreads

Only oils and spreads that are high in polyunsaturated and/or monounsaturated fats can be used in food preparation.

Oils must contain a total saturated fat content which does not exceed 16g per 100g and-

a) a total monounsaturated fat content of at least 55g per 100g;

OR

b) a total polyunsaturated fat content of at least 30g per 100g.

Spreads must meet the following criteria:

Fat spreads must contain-

a) a total saturated fat content which does not exceed 20g per 100g;

AND

b) a combined total monounsaturated and polyunsaturated fat content of at least 30g per 100g.

Page 29

Deep-fried and fried foods

Menus must not contain more than three deep-fried items (including chips) in a single week.

This includes products which are deep-fried in the manufacturing process.

Chips, if served, must only be served as part of a meal.

Page 31

No fried foods can be available outwith the school lunch, with the exception of savoury snacks that meet the criteria outlined below.

Page 56

Table salt and other condiments

No additional salt can be provided.

Condiments (if provided) must be dispensed in no more than 10ml portions.

Page 33

Confectionery

No confectionery can be available as part of the school lunch or in any other school food outlet.

Page 35

Savoury snacks

No savoury snacks can be provided except savoury crackers, oatcakes or breadsticks.

Page 37

Only pre-packaged savoury snacks with:

  • pack size of no more than 25g
  • no more than 22g of fat per 100g
  • no more than 2g of saturates per 100g
  • no more than 0.6g of sodium per 100g
  • no more than 3g of total sugar per 100g

Page 56

Drinks

The only drinks that can be provided in primary and secondary schools are:

1. Plain water (still or carbonated)

2. Skimmed, semi-skimmed, or other lower fat milks

3. Milk drinks and drinking yoghurts*

4. Soya, rice or oat drinks enriched with calcium*

5. Tea and coffee

6. Fruit juices and vegetable juices*

7. A blend containing any of the following ingredients, either singly or in combination*:

  • fruit
  • vegetable
  • fruit juice
  • vegetable juice

8. Water and fruit and/or vegetable juice combination drinks*

* See criteria for these drinks in section 4 (page 39)


Contact

Email: Lynne Carter lynne.carter@gov.scot