TNS System Three Social Research
ISBN 0 7559 2909 8 (Web only publication)
This document is also available in pdf format (832k)
CHAPTER ONE: BACKGROUND AND METHODS
CASE STUDY METHODOLOGY
STRUCTURE OF THE REPORT
CHAPTER TWO: SCHOOL CHARACTERISTICS
OVERVIEW OF SCHOOL CHARACTERISTICS
SUMMARY OF ANY RECENT OR PLANNED CHANGES TO SCHOOL MEAL PROVISION
CHAPTER THREE: WHERE PUPILS EAT
THE DINING ROOM
LUNCHTIME RULES, PROCEDURES AND QUEUING
LUNCHTIME AS A SOCIAL OCCASION
SCHOOL MEAL UPTAKE
DECISIONS ON LUNCHTIME CHOICES
CHAPTER FOUR: WHAT PUPILS EAT
WHAT DOES THE SCHOOL MEALS SERVICE OFFER?
MENU PLANNING BY FOOD GROUP
PUPILS' LUNCHTIME CHOICES
PUPILS' AND TEACHERS' VIEWS ON SCHOOL MEALS
CHAPTER FIVE: PUPILS' WIDER DIETS
CHAPTER SIX: FOOD PREFERENCES
FOOD AND DRINK PREFERENCES
CHAPTER SEVEN: MARKETING OF FOOD AND DRINK WITHIN THE SCHOOL
INCENTIVISING HEALTHY CHOICES
CHAPTER 8: IN-SCHOOL MANAGEMENT OF SCHOOL MEAL PROVISION
PREPARATION OF SCHOOL MEALS
SUPERVISION IN THE DINING ROOM
CONSULTATION WITH PUPILS
CHAPTER 9: FREE SCHOOL MEALS AND PAYMENT SYSTEMS
HOW DO PUPILS PAY FOR THEIR MEALS?
HOW MUCH DO SCHOOL MEALS COST?
FREE SCHOOL MEALS
CHAPTER 10: WHOLE SCHOOL APPROACH TO HEALTHY EATING
OTHER IN-SCHOOL FOOD PROVISION
HEALTH AND THE CURRICULUM
POLICIES AND STRATEGIES TO PROMOTE HEALTH
CHAPTER 11: SUMMARY AND CONCLUSIONS
SUMMARY OF PROGRESS AGAINST RECOMMENDATIONS
PUPILS' WIDER ATTITUDES AND DIETS
ANNEX 1: METHODS
GENERAL SUMMARY OF APPROACH
LIMITATIONS ON THE RESEARCH
ANNEX 2: CASE STUDY SCHOOLS - CRITERIA FOR SELECTION
ANNEX 3: GUIDANCE FOR PRIMARY AND SECONDARY SCHOOLS
This web only report is accompanied by "Research Findings No 14 Baseline Evaluation of Implementation of recommendations of Expert Panel on School Meals" also in web only format. Both reports are published by Information and Analytical Services Division, Scottish Executive Education Department, Victoria Quay, Edinburgh, EH6 6QQ. If you have any enquiries about these reports please contact the Dissemination Officer on 0131-244-0316.
Both reports were published on The Scottish Executive website in January 2005.
The researchers would like to thank the Head Teachers of the case study schools for allowing the researchers to spend time in their schools with pupils and staff. They would also like to thank the Head Teachers, head cooks, teaching, catering and support staff who took part in the in-depth interviews, and the pupils who completed diet dairies, attitudinal questionnaires and took part in in-depth interviews.
Additionally, the researchers would like to thank the Scottish Executive staff who acted as an advisory group in support of this study.
The views expressed in this report are those of the researcher and
do not necessarily represent those of the Department or Scottish Ministers.