Scottish Government

ISBN978 0 7559 5830 6

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Contents

Foreword

1 Introduction
• Importance of improving the nutritional quality of school food
• Brief outline of the new nutritional standards for food and drink in school lunches and outwith the school lunch
• Types of schools and occasions in schools where the regulations do and do not apply

2 Nutrient standards for school lunches and evening meals in school hostels
• Description of statutory nutrient standards for school lunches
• Key differences between the new nutrient standards for school lunches and Hungry for Success

3 Food standards for school lunches and evening meals in school hostels
• Interpretation of the food standards:
- Fruit and Vegetables (Standard 1)
- Oily Fish (Standard 2)
- Variety of Extra Bread (Standard 3)
- Oils and Spreads (Standard 4)
- Deep-fried Foods (Standard 5)
- Table Salt and Other Condiments (Standard 6)
- Confectionery (Standard 7)
- Savoury Snacks (Standard 8)

4 Drink standards for schools
• Interpretation of the drink standards:
- Plain water
- Milk
- Milk drinks and drinking yoghurts
- Soya, rice or oat drinks
- Tea and coffee
- Fruit juice and vegetable juice
- Fruit/vegetable blends
- Combinations of water and fruit and/or vegetable juice

5 Practical guidance on foods not covered by the standards for school lunches
• Guidance on foods, not covered by the Regulations, which need to be taken into consideration to design healthy balanced school meals

6 Standards for food outwith the school lunch
• Interpretation of standards for food outwith the school

7 Practical guidance on foods not covered by the standards for food outwith the school lunch
• Ethos of the health promoting school

8 Summary of the food and drink standards across the school day
• Table of the food and drink standards across the school day

Annex
• Information on energy and nutrients ( Annex 1)
• Step-by-step guide on how to select savoury snacks that meet the specified criteria ( Annex 2)
• General guidance on food for religious faiths and beliefs ( Annex 3)
• References ( Annex 4)