Nutritional standards for school meals

The following table summarises the Nutritional Standards so that you know what you can expect from our carefully planned menus:

Food	Detail for example daily / weekly amount, type, cooking method etc.
Fruit and vegetables	Not less than 2 portions per day per child (at least one must be vegetables or salad, and at least one must be fruit).
Oily fish	On the school lunch menu at least once every two weeks.
Deep fried potato products	Potato and potato products cooked in fat/oils in the school kitchen or during manufacture must not be served more than twice a week.
Deep fried products	Other food items (other than potatoes) cooked in fat oils in the school kitchen or during manufacture must not be served more than twice a week.
Manufactured meat products	Should not be reformed/reconstituted.
Bread (without spread)	A variety of breads should be encouraged including wholemeal bread.
Oils & Spreads	Only oils and spreads high in polyunsaturated and/or monounsaturated fats can be used
Confectionery and Savoury snacks	Not to be made available
Salt	Not added to vegetables during cooking. Restrict or remove salt from recipes and replace with appropriate and acceptable herbs and spices. Not available at lunch tables or at the service counter.

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