| Description | Practical Guidance for those involved in the preparation of school meals |
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| ISBN | 0-7559-0791-4 |
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| Official Print Publication Date | |
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| Website Publication Date | May 01, 2003 |
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Nutrition in Schools:
Scottish Nutrient Standards for School Lunches
This document is also available in pdf format (290k)
Contents
FOREWORD
SECTION 1: SCOTTISH NUTRIENT STANDARDS FOR SCHOOL LUNCHES
Introduction
Achieving the Nutrient Standards
Drinking Water
Food and Drink Choices
Special Diets and Allergies
Children and Young People with Special Needs
Minority Ethnic Communities and Special Religious Dietary Requirements
Scottish Nutrient Standards for School Lunches
SECTION 2: PRACTICAL GUIDANCE FOR SCHOOLS AND CATERERS
Eating for Health
What Does This Mean for Caterers?
Menu Planning by Food Group
Recommended Portion Sizes
Sources of Calcium, Folate and Iron
SECTION 3: NUTRITIONAL ANALYSIS SOFTWARE
Under development - section 3 to follow
SECTION 4: PRODUCT SPECIFICATIONS
Introduction
Group 1: Bread, other Cereal and Potato Products
Group 2: Fruits and Vegetables
Group 3: Milk and Milk Products including cheese, yoghurts and milk-based deserts
Group 4: Meat, Fish, Vegetarian & Composite Products
Group 5: Foods containing Fat, and Foods and Drinks containing Sugar including savoury snacks and puddings
Impact of Sodium Specifications for Manufactured Products
ANNEX A: REFERENCES
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