Nutritional standards for school lunches · also forms part of the Assembly’s Investing for...

Nutritional standards for school lunches

A guide for implementation

Contents Section1:Introduction 2 Wherethestandardsapply 4

Whynutritionalstandardsarebeingintroduced 4

Thekeyplayersandtheirresponsibilities 5

Awholeschoolapproach 6

Trainingandimplementation 6

Monitoringthestandards 6

Section2:Thebasisofthestandards 7 Theeatwellplate 8

Theeatwellfoodgroups 9

Ahealthydietforchildren 9

Section3:Thenutritionalstandardsforschoollunches 11 Bread,rice,potatoes,pastaandotherstarchyfoods 12

Fruitandvegetables 18

Milkanddairyfoods 24

Meat,fish,eggs,beansandothernon‑dairysourcesofprotein 28

Foodsanddrinkshighinfatand/orsugar

Fried and other high fat foods 32

Confectionery and other sweet foods 36

Drinks 39

Saltandcondiments 40

Section4:Cateringforspecialcircumstances 41 Nutritionalstandardsforspecialschools 42

Cateringforchildrenwithdiabetes 42

Cateringforchildrenwithallergies 43

Cateringforreligiousbeliefs 44

Section5:Healthiercookingpractice 45 Lowsaltcooking 46

Cookingmethods:recommended 46

Cookingmethods:notrecommended 49

Healthierfoodchoices 50

Appendices 51

Appendix1:Thenutritionalstandardsforotherfoodanddrinksinschools 52

Appendix2:Recommendedportionsizes 54

Appendix3:Sourcesofcalcium,folateandiron 58

Appendix4:Monitoringchecklist 60

References 64

1

Introduction

Section 1:

2

Introduction

Thispublicationdetailsthenutritionalstandardsforschoollunches,whichallgrant‑aidedschools

mustadhereto.IthasbeenproducedundertheSchoolfood:topmarksprogramme,whichis

ajointventurebytheDepartmentofEducation(DE),theDepartmentofHealth,SocialServices

andPublicSafety(DHSSPS),andthePublicHealthAgency(PHA).

Theprogrammerecognisestheimportantroleofschoolsincontributingtochildhoodnutrition

andthedevelopmentoftheknowledgeandskillsnecessarytomakehealthierfoodchoices.It

alsoformspartoftheAssembly’sInvestingforHealthstrategy,whichiscommittedtoimproving

children’shealthandwellbeing.1

Followingapilotofnutritionalstandardsforschoollunchesin2004/2005theDEinagreement

withtheeducationandlibraryboards(ELBs)andotherschoolauthoritiesintroducednew

nutritionalstandardsforschoolluncheswhichweremadecompulsoryfromSeptember2007.

InApril2008thenutritionalstandardswereextendedtoincludeallotherfoodanddrinks

providedinschoolsuchasbreakfastclubs,tuckshopsandvendingmachines.2

However,withthispublicationanditscompanion,Nutritional standards for other food and

drinks in schools, thestandardshavebeenupdatedtotakeaccountofrecentdevelopmentsin

nutritionandhealthyeatinginschools.

Thispublicationprovidesdetailsonthenutritionalstandardsforallfoodanddrinksservedat

schoollunches.Italsoexplainsthereasonswhynutritionalstandardshavebeenintroducedand

offerspracticaladviceonhowtoimplementthestandards.

AkeyresourceinhelpingschoolstoimplementthestandardsisSchool food: the essential

guide,whichisalsopartoftheSchoolfood:topmarksprogramme.Thisresourceprovides

practicalguidanceinaseriesofbookletsaimedatsupportingallhealthprofessionals,teachers,

pupils,caterersandothersinimplementinghealthiereatinganddrinkinginschools.School

food: the essential guidehasbeensenttoallschoolsandisalsoavailablefromthePHA

website:www.publichealth.hscni.net

3Introduction|

4

WherethestandardsapplyThestandardsarecompulsoryinallgrant‑aidednursery,primaryandpost‑primaryschools,and

applytoallfreeandpaidlunches.Exceptionstothestandardsmaybemade:

• whereapupilneedsaspecialtherapeuticdietandthishasbeencertifiedbyadoctorora

dietitian;

• duringtemporaryemergenciesattheschoolitselforatthecentralsupplykitchencaused

byfire,flood,powerfailure,thefailureofsupplierstodelivercertainfoodsorthekitchen

beingclosedonhealthgrounds;

• onschooltripswherefoodisnotprovidedbytheschoolorELB,suchaswhencatering

isprovidedbyaresidentialfieldstudiescentre.

Thestandardsdonotapplytospecialone‑offfunctionssuchasdiscosorclubpartiesor

fundraisingeventslikeschoolfairsorjumblesales.Neitherdotheycoverfoodsuchaspacked

lunchesbroughtfromhomebypupils,whichisamatterforparentsandschoolstodecideat

locallevel.Packedlunchesprovidedbytheschoolmust,however,complywiththe

standards.

Whynutritionalstandardsarebeingintroduced

Dietiscentraltohealth,andwhatchildreneatisanimportantinfluenceontheirhealthnowand

inthefuture.Goodnutritioninchildhoodcanhelpprotectagainstchronicdiseasesincluding

cardiovasculardiseaseandcancerinlaterlife.Cardiovasculardiseaseandcancerareour

biggestkillersandapoordietisthebiggestcontributortocancerdeathsaftersmoking,and

mayberesponsibleforuptoathirdofallcancerdeaths.3,4Ahealthydietrichinfruitand

vegetablesisprotectiveagainstcardiovasculardisease,includingheartdiseaseandstrokeand

cancer.5

Aspointedoutbelow,thereareotherimportantreasonsforimplementingnutritionalstandards

inschoollunches:

• Obesitylevelsinchildrenareincreasing.Nearlyaquarter(22%)ofallchildrenstarting

primaryschoolarebeingclassedasoverweightorobese.6Recentstudiesthatmeasured

children’sweightandheightathomeandinprimaryschoolsuggestedthatthisfigure

remainssteadywithageandislikelytoincreaseratherthandecrease.7,8

• Dentaldecayinchildrencontinuestobeasignificantpublichealthproblem.Threefifths

(61%)offiveyearoldsshowsignsofdentaldecaycomparedtotheUKaverageof43%.9

Themaincauseoftoothdecayisrelatedtothefrequencyandamountofsugarsconsumed

inbothfoodsanddrinks.

|Introduction

• Asurveythatlookedatchildren’seatingpatternsindicatedthatnearlythreequarters(73%)

ofchildrenhadbiscuitsdailywithhalfofallchildreneatingconfectionery(47%)andsavoury

snackssuchascrisps(52%)atleastonceaday.10Only1in10children(11%)achievedthe

targetoffiveportionsoffruitandvegetablesadaywithonefifth(20%)nothavinganyfruitor

vegetablesonaregularbasis.

TheseconcernsledtheMinisterialGrouponPublicHealthtoestablishtheFitFuturesTask

Forcewhichpublishedareportin2006.11Thereportsetsoutaclearvisionwithsixpriorities

foractionandover70recommendations.Twooftheprioritiesforactionaresupportinghealthy

earlyyearsand,creatinghealthyschools.

AswellasbeingpartoftheSchoolfood:topmarksprogramme, Nutritional standards for

school lunchesisintendedtosupportthePublicServiceAgreementtargettohalttherisein

levelsofobesityinchildrenandyoungpeopleby2011.12

ThekeyplayersandtheirresponsibilitiesAllorganisationsandindividualsinvolvedwithfoodinschools,includinghealthauthorities,

cateringprofessionals,schools,parentsandpupils,haveanimportantroletoplayinhelpingto

createthehealthiestpossibleenvironment.

Department of Education

InconjunctionwiththeHPA,theDEdeterminesandpromotesappropriatenutritionalstandards

inallschools.TheEducationandTrainingInspectorate(ETI)hasappointedtwonutritional

associateswhomonitorandpromoteimprovementintheimplementationofthenutritional

standards.

Education and library boards

ELBsoperatetheschoolmealsserviceincontrolledandmaintainedschoolsandprovide

adviceandguidanceontheimplementationofthenutritionalstandards.(AspartoftheReview

ofPublicAdministrationtheELBswillbereplacedbytheEducationandSkillsAuthority.)

Voluntary grammar and grant-maintained schools

Involuntarygrammarandgrant‑maintainedschoolstheboardsofgovernorsareresponsible

foroperatingtheschoolmealsserviceandensuringtheimplementationofthenutritional

standards.

Parents

Parentsadviseandencouragechildrenabouthealthyeatinghabits.Itisonlywiththe

cooperationofparentsthatgoodeatinghabitscanbedeveloped.Parents’effortswillbe

reinforcedbyschoolsandcateringstaff.

5Introduction|

6

Pupils and students

Pupilsandstudentsdevelophealthyeatinghabits,makingsensibleandinformedchoices

whereapplicable.Allschoolsshouldensurethatnutritionandhealthylifestylechoicesare

taughtthroughthecurriculumandpupilsatallageshavetheknowledgetomakeinformed

healthychoices.

AwholeschoolapproachAllschoolsareencouragedtoworkwithorthroughtheirschools’councilorschoolnutrition

actiongroup(SNAG)(aschoolbasedallianceconsistingofstaff,caterers,pupilsandparents

andsupportedwhereappropriatebyhealthprofessionals).

TrainingandimplementationTraininghasbeenprovidedforcateringstaffonhowtotranslatethenutritionalstandardsinto

menus.Aseriesofvocationalqualificationshavealsobeenprovidedtoenhancetheknowledge

andskillsofschoolcaterers.

MonitoringthestandardsTheELBsandschools’boardsofgovernorswillberesponsibleforensuringthatthestandards

aremet.Toenableschoolstoobserveandgaugetheirownprogressausefulchecklistfor

monitoringcompliancewiththenutritionalstandardscanbefoundonpage60ofthisbooklet.

Schoolsmaycompletethechecklistforeverynewmenu,oreveryterm,whicheverismore

frequent.

TheDEwillalsomonitorthepositionthroughtheETI,whichwillbeevaluatingcomplianceto

thenutritionalstandardsinschoolsandexaminingschools’generalapproachestopromoting

healthyeating.

|Introduction

8

The basis of the standards

Section 2:

7Thebasisofthestandards|

8

Thebasisofthestandards

TheeatwellplateThenutritionalstandardspresentedinthispublicationarebasedonthefivefoodgroupsinthe

eatwellplate.

Theeatwellplate,reproducedherewiththekindpermissionoftheFoodStandardsAgency,

makeshealthyeatingeasiertounderstandbyprovidingavisualrepresentationofthetypesand

proportionsoffoodspeopleneedforahealthyandwellbalanceddiet.Itshowshowmuchof

whatpeopleeatshouldcomefromeachfoodgroup.

©CrowncopyrightmaterialisreproducedwiththepermissionoftheControllerofHMSOandtheQueen’sPrinter

forScotland

|Thebasisofthestandards

9

TheeatwellfoodgroupsThefollowingdefinitionsindicatethekindoffoodstobefoundineachoftheeatwellfood

groups,butarenotexhaustive.

Bread,rice,potatoes,pastaandotherstarchyfoodssuchasbread,breakfast

cereals,pasta,noodles,riceandpotatoes.

Fruitandvegetables:fresh,frozen,canned,driedandjuicedfruit,vegetablesand

salads.

Milkanddairyfoods:milk(includingflavouredmilksandmilkshakes),cheese,

yogurt(includingdrinkingyogurt),fromagefrais,custardandothermilkproducts

exceptbutterandcream.

Meat,fish,eggs,beansandothernon‑dairysourcesofprotein:meatandfishin

allforms(whetherfresh,frozenorcanned),includingmeatproducts(suchas

sausagesandbacon),nutsandbeans(suchasharicotbeans,bakedbeans,kidney

beans,soyaproducts)andpulses(suchaslentilsandchickpeas).

Foodsanddrinkshighinfatand/orsugar:spreadingandcookingfatsandoils,oily

saladdressings,mayonnaise,saladcream,gravy,ice‑cream,cream,sugar,pastry,

chocolates,sweets,sweetenedsoftdrinks,crisps,puddings,cakes,biscuits,jam

andjelly.

AhealthydietforchildrenForchildrenagedfiveandoverahealthydietbroadlymeans:

• abalanceddietwithplentyofvarietyandenoughenergyforgrowthanddevelopment;

• plentyofstarchy(carbohydrate‑containing)foodssuchasbread,rice,pastaandpotatoes;

• plentyoffruitandvegetables;

• moderateamountsofmilkproducts;

• moderateamountsofmeat,fish,eggs,beansandothernon‑dairysourcesofprotein;

• noteatingtoomanyfoodscontainingalotoffat,especiallysaturatedfat;

• nothavingsugaryfoodsanddrinkstoooften.

Theeatwellplatedoesnotapplytochildrenundertwoyearsofagebecausetheyhavedifferent

nutritionalneeds.Betweentheagesoftwoandfive,however,thereshouldbeagradual

transitiontoahealthydiet.

Thebasisofthestandards|

10 |Thebasisofthestandards

PresentationofthenutritionalstandardsAnimportantmessagecommunicatedbytheeatwellplateisthatchildrenshouldtakesmall

amountsoffoodsanddrinkshighinfatand/orsugar.Accordingly,thestandardsdealwith

foodsthatbelongwithinthisgroupundertheseparatecategories:

• friedandotherhighfatfoods;

• confectioneryandothersweetfood.

Sweetenedandsoftdrinksarenownotpermittedinschools.Drinksthatarepermittedin

schoolsarediscussedwithinaseperatesection.

Meat and chicken products

ItmaybeobviousthatmeatandchickenproductscomeundertheeatwellcategoryofMeat,

fish,eggs,beansandothernon‑dairysourcesofprotein.Whilethisistrue,becauseoftheir

highfatcontentthestandardsdealwithmeatandchickenproductsunderFoodsanddrinks

highinfatand/orsugar.

Butter and ice-cream

Althoughbutterandice‑creamarefrequentlythoughtofasdairyproducts,becauseofbutter’s

fatcontentandice‑cream’sfatandsugarcontentthestandardsdealwiththemwithinthe

Foodsanddrinkshighinfatand/orsugarsectionofthispublication.

Eggs

Althougheggsarealsofrequentlythoughtofasdairyproducts,infacttheyarenot.The

standardsdealwitheggsunderMeat,fisheggs,beansandothernon‑dairysourcesofprotein.

Salt

Althoughnotspecificallydealtwithwithintheeatwellplate,therearelimitstotheamountof

saltchildrenshouldhaveinaday.Itisnotrecommendedtoaddsalttofoodinschool,andthe

standardsnowreflectthis.

The nutritional standards for school lunches

Section 3:

11Thenutritionalstandardsforschoollunches|

The standards 1) Everylunchservicemustcontainaportionorportionsoffoodfromthisgroup.

2) Riceandpastamustbeofferedatleastonceaweek.Inasinglechoicemenu,

riceorpastamustbeservedatleastonceaweek.

3) Breadshouldbeavailableeverydayinallschools.

12 |Thenutritionalstandardsforschoollunches

Bread, rice, potatoes, pasta and other starchy foods

Notes to the standards• Starchyfoodsareusuallyinexpensiveandprovideenergy,fibre,vitaminsandminerals.

• Offeringriceandpastaprovidesvarietyandencourageschildrentotryfoodstheymightnot

getthechancetotryathome.

• Breadisahealthysourceofcarbohydrates.

• Nearlyalltypesofbreadareacceptable:white,brown,wholemeal,wheaten,granary,high

fibrewhitebreadandrolls,home‑madebread,bagels,pittabread,chapattismadewithout

fat.

• Breadshouldbeprovidedwithoutspread,althoughthisshouldbeavailableattheservery.

• Breadisadditionalto,andnotareplacementfor,themainmealaccompanimentandit

shouldbepositionedattheendoftheservery.

Forstarchyfoodsthatarefried,pleaserefertoFriedandotherhighfatfoodsonpage32.


Practical guidance Begenerouswithfoodsfromthisgroupandserveaccordingtoappetite.

Offeravarietyofthesefoodsoveraweek.

Menusuggestions

Bread Forsandwiches,trydifferenttypesofbread

androlls,includingwholemealbrownand

white.

Filledpittabread,paninisandwrapsare

popular.

Includelow‑fatsandwichfillings,egegg,

ham,andchickensalad.

Increasingthebreadportionsize(eglarger

rollswithburgers)canbeaninexpensive

waytoincreasetheproportionofstarchy

foodsinthemeal.

Asandwichbarwherepupilsdesigntheir

ownsandwichescanbepopular.

‘Grabbags’wherepupilsorderandpayin

advancearegoodforthoseinahurry.

Cookingandservingtips

Trythickerslicesofbreadforthosewithbig

appetites.

Servepizzaswithathickerbase.

Usebreadcrumbsasacrunchytoppingon

piesinsteadofpastry.

Whynotaddbreadtodessertsuchas

breadandapplepudding.


Menusuggestions

Potatoes Offermashed,new,boiledandbaked

potatoes.

Newpotatoesinpotatosaladwitha

low‑fatdressingareaninteresting

alternative,addingvariety.


Boilpotatoesintheminimumamountof

waterandfortheshortestamountoftimeto

retainvitamins.

Donotglazeboiledpotatoeswithbutter,

margarineoroilasthisaddsfat.Instead,

sprinklewithpepper,herbsorspicesfor

addedcolourandflavour.

Whencookingroastpotatoesbrushthe

cookingtrayandrawpotatoeswithoil

insteadofsittingtheminoil.

Whynotroastwithoutaddedfatorusing

asiliconematintheoven?Orwhynottry

ovenbakedwedges?

Ifyouarefryingpotatoes,remember:

• largepiecesofpotatoorthick‑cutchips

absorblessfatthanthinones.

• straight‑cutchipsabsorblessfatthan

crinklecutchips.

• oilthatcontainslessthan20%

saturatedoilsisthepreferredchoice.

• havetheoilatthecorrecttemperature,

changeitregularlyanddrainitoffwell.


Menusuggestions

Pasta,riceandcereals Pastacanbepurchasedindifferent

varieties,includingwholemeal,shapesand

colours.Itcanbeservedcold,aspartofa

salad.

Ricecanbewhite,brownorflavoured.You

canserveithotorcoldaspartofasalad.

Couscouscanbeservedhotorcoldas

partofasaladormainmeal.

Includehighfibre,lowsugarbreakfast

cereals,whicharefortifiedwithnutrients

suchasironandfolicacid.Theironinthese

foodsisabsorbedbetterintothebodyif

theyareservedwithasourceofvitaminC,

suchasunsweetenedfruitjuice.


Whenservingpastawithasaucebe

generouswiththepastaandserveless

sauce.

Asagradualapproachmixthewhiteand

brownrice.

Usetomato‑basedsaucesratherthan

creamorcheese‑basedtokeepthefat

down.

Couscousisblandsoaddflavourtoitby

addingspices,fruitsuchasraisinsand

choppedupcolourfulvegetablessuchas

peppers,onionsorgarlic.

Usesomebreakfastcerealsinbaking;eg

useporridgeoatswhenmakingcrumblesor

piebases.


The standards1) Nofewerthantwoportionsoffruitandvegetablesshouldbeavailableperchild

throughoutthelunchservice.

2) Ofthese,atleastoneportionshouldbevegetablesorsaladandatleastone

portionshouldbefruit(fresh,tinnedinnaturaljuice,fruitsalad,fruitjuiceor

driedfruit).

3) Pies,crumblesandothercompositefruitdishesmustcontainatleastone

portionoffruitperserving.

4) Pies,casseroles,stewsandothercompositemaincoursedishesmustcontaina

minimumofhalfaportionofvegetablesperserving,inadditiontoaseparate

servingofvegetablesorsalad.

5) Innurseryandprimaryschoolsafruitbaseddessert,suchasfruittinnedin

naturaljuice,fruitsalads,fruitcrumble,fruitfoolorfruitpie,mustbeofferedat

leastthreetimesaweek.

6) Bakedbeansmustnotbeservedasavegetablemorethanonceaweekina

primaryschool.Theymustnotbetheonlyvegetableoptiononanydayina

post-primaryschool.

7) Ifbeansorpulsesformtheproteinpartofamaincourse,anothervegetablemust

beavailable.

Fruit and vegetables



Notes to the standards• Fruitandvegetablesprovidevitamins,mineralsandfibre.Itisrecommendedthatweeatfive

ormoreportionsoffruitandvegetablesaday.Informationaboutportionsizesisincludedin

Appendix2,onpage54.

• Spaghettitinnedintomatosaucedoesnotcountasavegetable.

• Unlikemostvegetables,bakedbeansdonotcontainvitaminC.

• Servingaseparatenonpulsevegetablewithpulsebasedvegetarianoptionsprovides

varietyforvegetariansandensuresthatamixtureofnutrientsisprovided.

What is a serving of fruit and vegetables?Foradults,aportionoffruitorvegetablesis80g,buttherearenorecommendationsfor

children.Practically,wesuggestagoodguidewouldbetoserveatleasthalfanadultportion

(40g)tonurserypupils,movingtowardsanadultportionforprimaryandpost‑primarypupils.

Thetablebelowgivesexamplesofhowtheseportionstranslateintoservings.

Nursery Primaryandpost‑primary

Oneportion Oneportion

Cookedvegetables 1–2tbsp 2–3tbsp

Saladvegetables 1/2dessertbowl 1dessertbowl

Mediumsizedpieceoffruit 1/2 –1fruit 1fruit

Fruitsalad,fruittinnedinjuice 1–2tbsp 2–3tbsp

Fruitjuice 150ml 150ml

Driedfruit 1/2 –1tbsp 1–2tbsp

20

Practical guidanceBegenerouswithfoodsfromthisgroup.Serveatleasttwoportionsofvegetables,saladorfruit

witheverylunch.

Overaweekprovideavarietyofvegetable,saladandfruititemsthatchildrenenjoyand,

particularlyforyoungerchildren,whichareeasytohandle.

Becreativesothatyoufindwaysofincorporatingvegetablesintodisheswhichareacceptable

toyourpupilcustomers.

Ifusingfreshfruitandvegetables,rememberthatusingproduceinseasonischeaper.

Menusuggestions

Fruit Trybakedapplesorstewedfruit.

Apricots,prunes,figsandraisinscontain

iron.Theironmaybeabsorbedintothe

bodymoreeasilyiftheyareeatenatthe

samemealasasourceofvitaminCsuchas

aglassofunsweetenedfruitjuiceorcitrus

fruits.

Dates,sultanas,raisins,readytoeator

stewedapricotsandfigsprovidesome

calcium.

Offerunsweetenedfruitjuiceasadrink

option.Thiscountstowardsoneofyourfive

adaytarget.


Serveavarietyoffresh,frozen,cannedand

driedfruit.

Cannedfruitshouldbetinnedinnaturalfruit

juice.

Presentfreshfruitcutintoready‑to‑eat

slicessothatitcanbeeateneasily.

Considerservingfruitwithcustardor

includeinjellies.Thisisparticularlypopular

withyoungchildrenandeasierforthemto

manage.

Presentfruitsothatitlooksattractive.

Offeraselectionoffreshfruitsasadessert,

servedwithachoiceoffromagefrais,

yogurt,includingfrozen,oramilkpudding.

Adddriedfruitsorpuréedfruitstosponges

andbiscuitsforaddedironandfibre.

Addapieceoffruitoracartonof

unsweetenedfruitjuicetopackedlunches

forschooltrips.

|Thenutritionalstandardsforschoollunches

21

Menusuggestions

Vegetables Offeravarietyoffresh,frozen,cannedand

driedvegetables.Varythechoicesbetween

rootvegetables,greenleafyvegetablesand

salads.

Darkgreenleafyvegetablesandbroccoli

containiron.

Trytoservevegetablescontainingironat

leasttwiceaweek.

Cauliflower,broccoli,darkgreenleafy

vegetables,greenbeansandpeascontain

folate.

Darkgreenleafyvegetables,broccoliand

peasprovidesomecalcium.

Soupscanbeahealthychoice.

Rememberthatspaghettihoopsandother

cannedpastaintomatosaucearenota

vegetable.TheyareincludedintheBread,

rice,pastaandotherstarchyfoodsgroup.


Cookingvegetableswiththeminimum

amountofwaterhelpstopreventvitamin

loss.

Donotaddsalttovegetableswhen

cooking.

Steamingvegetableshelpstoretain

nutrients,keepsthemcrispyandfullof

colourandavoidsaddingfat.

Donotaddbicarbonateofsodawhen

cookinggreenvegetables.Itretainsthe

colourattheexpenseofvitamins.

Incorporatevegetablessuchastinned

tomatoesintomeatdishessuchas

casseroles.

Somevegetablessuchascucumber,

carrotsandpeppers,canbeservedrawas

partofsaladsandwithdips.

Trypoachingorsteamingmushroomsand

onionsinsteadoffryingthem.Addlemon

juiceorWorcestersaucetothepoaching

liquidforextraflavour.

Avoidservingvegetablesinhighfatsauces

(suchascreamymushrooms).

Whynotpuréevegetablesintodishessuch

ascurriesandbolognaise?

Thenutritionalstandardsforschoollunches|

22

Menusuggestions

Salads Keepsaladoptionssimple,especiallyfor

youngerchildren.

Youcanprovidesaladcream,dressings

anddipsbuttheyarenotessential.

Condimentsshouldonlybeprovided

fromtheservicecounterandshouldbe

controlledbythekitchenstaff.

Saladbarsareoftenverypopular.Offera

choiceanduseacombinationoftraditional

saladsandrawvegetablessuchascrudités

andcoleslawandevenfruitandnuts*to

varythetaste,colourandtexture.

*Somepupilsmayhaveasevereallergicreactionto

nuts,andwholenutsshouldnotbeservedtounder

fivesincasetheychoke.SeeCateringforspecial

circumstancesonpage44forfurtheradvice.


Foryoungerchildrenprovidebite‑sized

foodthatiseasytoeat,eglettuce,tomato,

cucumberslices,celerysticksandsliced

carrots.

Tryofferingthecomponentsofasalad

separatelyandallowpupilstoselectthe

itemstheyprefer.

Servesalads‘undressed’wherepossible.


Thenutritionalstandardsforschoollunches| 23

The standards1) Everylunchservicemustcontainaportionorportionsoffoodfromthisgroup.

2) Inadditiontostandard1,drinkingmilkmustbeavailableasanoptioneveryday.

3) Cheesemustnotbeservedastheonlyvegetarianoptionmorethantwiceaweek.

4) Innonvegetariandishescheesecanbeusedasatoppingmorethantwiceaweek.

Milk and dairy foods


Thenutritionalstandardsforschoollunches| 25

Notes to the standards• Milkandmilkproductsareexcellentsourcesofseveralnutrientsincludingcalcium,which

isimportantforgoodbonedevelopment,proteinandvitamins.

• Milk,plainorflavoured,isagooddrinkoption.Semi‑skimmedmilkhasthesame

amountofcalciumaswholemilkandisthepreferredchoiceinprimaryand

post‑primaryschools.Skimmedmilkisnotappropriateforchildrenunderfiveyears.

• Alternativestocheeseprovidevarietyforvegetarians.Recommendedalternatives

includebeans,pulsesandlentils.

• Whereaportionofcheeseisservedasthemainproteinitem,italsocountsasaportion

offoodfromMeat,fish,eggs,beansandothernon‑dairysourcesofprotein.

26

Practical guidanceServemoderateamountsoffoodsfromthisgroup.

Trytouselowerfatoptions.

Menusuggestions

Milk

Milkshakesarepopularandcanencourage

childrentodrinkmilk.

Milkpuddingisagooddessertoption.

Cheese

Cheeseisasourceofproteinandagreat

favouriteforsandwiches.Youcanalsouse

cheesespreads.

Cheeseishighinfat.Considerhowmuch

cheeseyouareusingoveraweektoseeif

itneedstobereduced–don’tforgetthere

mightbecheeseinquichesandsaucestoo.


Servingmilkcoldmakesitmorepleasantto

drink.

Useskimmedandsemi‑skimmedmilk

insteadofwholemilkincookingsauces,

milkpuddings,custardormilkshakes,for

example.Butifyouusesemi‑skimmedmilk

powderforsauces,checkthatthevariety

doesn’thaveaddedvegetablefat.

Donotservecheeseandbiscuitsmorethan

onceaweek.

Alittlebitofstrong‑flavouredcheesegoesa

longwayincookingandaddslotsofextra

taste.

Offerachoiceinsandwichesincluding

lowerfatversionslikehalf‑fatCheddar,

Edamandcottagecheese.

Makesureyoudonotrelytoomuchon

cheeseasthemainproteinitem(egfor

vegetarians).Donotserveitmorethan

twiceaweekastheonlyvegetarianoption.


27

Menusuggestions

Yogurt

Yogurtsareapopulardessertoptionwith

children.

Fromagefraisalsocomesintothisfood

group.

Frozenyogurtisagoodalternativeto

ice‑cream.


Servelow‑fatyogurts.

Includeayogurtoryogurtdrinkinpacked

lunches.

Plainyogurt,servedina50:50mixwith

reducedfatsaladcreamormayonnaise,

makesadelicioussaladdressing.

Tryplainyogurtinsteadofcreaminsauces

suchasstroganoff.Addcornflourtostop

theyogurtcurdlingwhenheated.


28

The standards1) Everylunchservicemustcontainaportionorportionsoffoodfromthisgroup.

2) Innurseryandprimaryschoolsmealscontainingredmeatmustbeserveda

minimumoftwiceaweekandamaximumofthreetimesaweek.Inpost-primary

schoolsthismustbeaminimumofthreetimesaweekandamaximumoffour

timesaweek.

3) Fishshouldbeavailableatleastonceaweekinprimaryschoolsandatleast

twiceaweekinpost-primaryschools.

4) Oilyfishshouldbeavailableatleastonceeveryfourweeks.

Meat, fish, eggs, beans and other non-dairy sources of protein


29

Notes to the standards• Thestandardsforredmeatapplytoallfoodservedacrossthewholeschoolday,notjustat

lunchtime.Forexampleifapost‑primaryschoolprovidesabreakfast,breakandlunch

servicethenovertheschoolweekthisprovides15serviceopportunitieswithinwhichred

meatwillbeallowedamaximumoffourtimes.

• Redmeatincludesbeef,porkandlambandmealsmadefromthem.

• Redmeatisagoodsourceofiron.

• Meat,fish,eggs,beans,pulsesandmeatalternativessuchastexturedvegetableprotein

(TVP),aremajorsourcesofprotein.

• Sausagesarenotclassedasredmeatbutasameatproduct.Burgersarealsoclassedas

ameatproductunlesstheycontainatleast95%leanmincemeatandthenwillbeclassed

asredmeat.Compositedishesmadefrommincecontaininglessthan95%leanmeatare

classedasameatproduct.Seepage32,Friedandotherhighfatfoodsforfurther

informationonmeatproducts.

• Ondayswhenredmeatisbeingservedatlunch,therecanbemorethanoneredmeat

mealchoiceaspupilswillonlychooseoneoption.

• Offeringfishprovidesvarietyandoffersfoodsthatchildrenmightnototherwisegeta

chancetotry.Thiswouldincludesandwichandbaguettefillingssuchastunaandsalmon.

• Anoilyfishisonecontainingomega3fattyacidswhichhelpmaintainahealthyheart.This

includesfresh,cannedorfrozensalmon,sardines,pilchards,mackerel,herringandfreshor

frozentuna.

• Tunaonlycountsasanoilyfishwhenitisfreshorfrozenbecausetheomega3fattyacids

areremovedduringthecanningprocess.However,cannedtunacanbecountedasoneof

thenon‑oilyportionsoffish.

• Onaweekwhenoilyfishisprovidedthiswillmeetthestandardforfishforthatweekin

primaryschools.Inpost‑primaryschoolsfishwillneedtobeofferedoncemorethat

week.


30

Practical guidanceServemedium‑sizedportionsofthesefoods.

Offeravarietyoffoodsfromthisgroup.

Menusuggestions

Meatandfish

Fishpasteandcannedsardinesorsalmon,

mashedupwiththebones,aregood

sourcesofcalcium.

Considerreplacingmeatorfishdisheswith

TVPoranothernon‑dairysourceofprotein.


Trytoselecttheleanestcutsofmeatyou

canafford.

Trimoffanyvisiblefat.Drainorskimthefat

fromcasserolesandfrommincewherever

possible.

Taketheskinoffchicken.

Usefishsuchastuna,tinnedinwater,brine

ortomatosauce,ratherthanoil.

Trysteamingorpoachingfishratherthan

servinginabreadedcoating.

Ifyoufryfishormeat,usecleanoilatthe

correcttemperaturetominimiseabsorption.

Drainfoodwellandchangetheoilregularly.

Largepiecesoffishandmeatabsorbless

fatthansmallpieces.

Ratherthansealingmeatinoil,try:bakingit

onarackortrivet;dryfrying,stirringwell;

orbastingitinitsownjuices.

Trynottoaddadditionalfat.

Tryusingsiliconecookingmats,whichdon’t

requireanyaddedoil.

Dryfryinghelpstogetridoffatatthe

beginningofcookingandreducestheneed

toskimlater.

Usingasinglecrustforpiesoraddinga

potatotoppingareusefulwaysof

reducingfat.


31

Menusuggestions

Eggs

Eggsareagoodsourceofiron,butiron

isbetterabsorbedifthemealcontainsa

goodsourceofvitaminCsuchasleafy

vegetables,acitrusfruitorunsweetened

fruitjuice.

Beansandpulses

Dishescontainingbeansandpulses(eg

kidney,bakedandbutterbeans)arepopular

withvegetariansandnon‑vegetarians;offer

themonthemenucycle.

Redkidney,haricotandpintobeans,

andlentilsandchickpeasaresourcesof

iron.Theyaremostbeneficialifserved

withasourceofvitaminCsuchasgreen

vegetables,citrusfruitsorunsweetened

fruitjuice.

Beans,lentilsandchickpeasaremoderate

sourcesofcalcium.

Saucesincasserolesandmeatdishescan

bethickenedwithlentilsorsplitpeas.


Serveeggscookedinavarietyofways:

poached,scrambled,orasanomelette.

Trynottoserveeggsmorethanoncea

weekasavegetarianalternative.

Serveboiledorpoachedeggsratherthan

friedones.

Ifbeansorpulsesareservedasthemain

proteinitem(analternativetomeatorfish),

avegetablethatisnotbeansorpulses

mustbeavailable.


32

The standards

1) Friedandotherhighfatfoodproducts,suchaschips,roastpotatoes,other

friedpotatoes,garlicbread,friedfishormealchoicessuchasquiche,applepie

andvol-au-ventscontainingpastry,maybeservedamaximumoftwiceaweek.

2) Inadditiontostandard1,breadcrumbedfilletoffish(ovenbaked)canbeserved

onceaweek.

3) Meatorchickenproducts(suchasburgers,sausages,chickennuggetsetc)may

beservedamaximumofonceaweekinprimaryschoolsandamaximumof

twiceaweekinpost-primaryschools.

4) Toallowchoiceforpupilsonthedayswhenmeatorchickenproductsare

available,schoolsshouldaimfor50%healthymealoptionsandtheyshouldbe

presentedandmarketedinacompetitivewaytoothermealoptions.This

standarddoesnotapplytosinglechoicemenus.

5) Thereshouldbeatleasttwodayseachweekwithoutanymeatorchicken

products,friedfoods,foodscookedinbatter,breadcrumbsorfoodscontaining

pastrysuchasfishinbreadcrumbs,chips,sausages,vol-au-vents,quiche,

applepieetc.Thisistoencouragechildrentotryagreaterrangeoffoodsin

theirdietsandexplorenewtasteexperiences.

6) Whenahighfatstarchyfoodsuchaschipsorgarlicbreadisserved,an

alternativewithoutaddedfatmustbeavailable.

7) Lowerfatdessertsmustbeavailableondayswhenfriedandotherhighfat

foodsareoffered.

8) Theonlysavourysnacksavailableshouldbenutsandseedswithnoaddedsalt

orsugar.Savourycrackersorbreadsticksmaybeofferedprovidedtheyare

servedwithfruitorvegetablesoradairyfood.

Food and drinks high in fat and/or sugarFried and other high fat foods


33

Notes to the standards• Thestandardsforfriedandotherhighfatfoodsappliestoallfoodservedacrossthewhole

schoolday,notjustatlunchtime.Forexampleifapost‑primaryschoolprovidesabreakand

lunchservicethenovertheschoolweekthisprovides10foodserviceopportunities.This

meansthatfriedandotherhighfatfoodscanonlybeservedtwiceandmeatorchicken

productsarealsolimitedtotwotimesoverthe10serviceopportunities.

• Friedorotherhighfatfoodsinclude:

– anyfoodthatisdeep‑fried,eitherinthekitchenorinthemanufacturingprocess,even

flashfriedfoodsorfoodssuchasroastpotatoes,chips,ovenchips,potatowafflesand

potatoshapesthathavebeenbrushedorsprayedwithoil;

– pre‑preparedcoated,batteredandbreadcrumbedproductssuchaschickennuggets,

friedfish,fishfingers,batteredonionringsanddoughnuts.

• Meatandchickenproductsarebought‑inmanufacturedproductsthathavebeenprocessed

insomewayandaregenerallyreadyforcooking/reheating:

– ondayswhentheyarebeingservedatlunch,therecanbemorethanonemeator

chickenproductchoiceaspupilswillonlychooseoneoption.

• Wholemusclemeatorchicken,whichisdippedinegg,coatedinhome‑madebreadcrumbs

withouttheadditionofanyfatoroilanddrybakeddoesnotcountasameatorchicken

product.

• Meatproductsmust:

– meetthelegalminimummeatcontentlevelssetoutintheMeatProductsRegulations(NI)

2004asamendedorupdatedfromtimetotime.Productsnotspecificallycoveredby

theselegalminimalrequirementsmustmeetthesameminimummeatcontentlevels

prescribedforburgers;

– notbe’economyburgers’asdescribedintheMeatProductsRegulations(NI)2004;

– containnoneoftheprohibitedlistofoffal.


• Offeringlowerfatdessertsondaysthatfriedandotherhighfatfoodsareonofferlimitsthe

fatcontentoflunches.Lowerfatdessertsshouldhave10%orlessfatinthecompletedish.

Examplesoflowerfatdessertsinclude:

– fresh,stewedortinnedfruit(innaturalfruitjuice)orfruitsalad,eitheronitsownorserved

withlow‑fatyogurtorfromagefrais;

–bakedapplewithcustard;

–low‑fatyogurtorfromagefrais;

–milkpuddings:custard,semolina,ricepuddingandtapiocaservedwithfruit;

–fruitcrumblewithcustard;

–fruitspongemadewitheggorfatlesssponge,egEve’spuddingservedwithcustard;

– fruitcrisp(breadcrumbtopping)withcustard;

–fruit‘fool’madewithcustard,fromagefraisoryogurt;

–jellyandfruit;

–ice‑creamandfruit;

–jelly,ice‑creamandfruit;

–instantdessertservedwithfruit;

–breadandbutterpuddingwithcustard;

–fruitflan(eggorfatlesssponge)withfreshortinnedfruitandfromagefrais;

–wholemealorflakemealbiscuit,halfportionoffruitandsemi‑skimmedmilktodrink;

–muffinandorangejuice(exceptchoc‑chipmuffins).

Tobeconsideredaslowerfatoptionsitisessentialthatthesedessertcombinationsare

servedasshownhere,asitistheOVERALLfatcontentofeachcombinationthatwasused

todetermineitssuitability.

• Beawarethatsomepupilsmayhaveanallergicreactiontonuts,andwholenutsshouldnot

beservedtounderfivesincasetheychoke.Itwillbeforindividualschoolstodecideon

whetherornottoprovidenuts(seepage44).

• Rememberfreshcreamorimitationcreamisclassedasahighfatfoodandshouldnotbe

usedinlowerfatdessertsorasatopping.



Practical guidanceMenusuggestions

Saucesincasserolesandmeatdishescan

bethickenedwithlentilsorsplitpeas.

Anumberofproprietarysauceswhichare

tastyandlowerinfatarenowavailablefor

theschoolmarket.

Plainyogurt,servedina50:50mixwith

reducedfatsaladcreamormayonnaise

makesadelicioussaladdressing.

Yogurtorfromagefraisismorenutritious

thancreamandcanbeusedinplaceofit,

egasatoppingonpuddingsandpies.


Usemonounsaturatedandpolyunsaturated

fatswhereverpossibleforcooking,

spreadingandindressings.Theseinclude

maize,corn,safflower,sunflower,soya,and

rapeseedoils.Fatsthatcontainlessthan

20%saturatesarethepreferredchoice.

Makepieswithatopcrustonly.Useathird

wholemealflourtomakepastry.

Alternatively,topwithmashedpotato.

Grillorbakefishfingers,sausagesand

burgersratherthanfryingthem.

Insteadofatraditionalroux(whichrelieson

ahighproportionoffat)trymakingitwith

halfthefattoflourratio.

Skimallvisiblefatoffsaucesandgravies

priortoserving.

Thickensaucesbyreducingthecooking

liquidandaddingpotatoflour(fecule)to

giveaqualityendproduct.

Usecreamysaucesandmayonnaise

sparingly.Offerlow‑fatalternatives.

Donotglazevegetableswithbutteror

margarine.

Fordecorationmakeareducedfattopping

withhalfwhippingcreamandhalfyogurt.

The standards1) Confectionery,chocolateandchocolatecoatedproductsshouldnotbeavailable

throughoutthelunchtime.

2) Cakesandbiscuitscanonlybeprovidedatlunchtimeandaspartofameal.

3) Cakes,biscuitsandpuddingsmadewithcocoapowdershouldonlybeavailable

amaximumoftwodaysperweek.

4) Highfatand/orhighsugartoppingsusedfordecorationsuchascream,

buttercreamandicingsugarshouldbekepttoaminimumandonlyusedif

essential,egtosetfruitontopofasponge.Ifused,anundecoratedorhealthier

dessertshouldalsobeavailable.

Food and drinks high in fat and/or sugarConfectionery and other sweet foods


Notes to the standardsConfectionery,chocolateandchocolatecoatedproductsinclude:

• barsofmilk,plainorwhitechocolate;chocolateflakes,buttons,orchocolate‑filledeggs;

• chocolatecoatedbars;

• biscuitscontainingorcoatedinchocolate(includingthosewithachocolatedrizzle,

partlyandfully‑coatedbiscuitssuchaschocolatedigestives,chocolatecoveredcaramel

wafers,chocolatefingers,chocchipcookies);

• sweets,egboiledorchewysweets,gum,liquorice,mintandothersweets,also

sherbet,fudge,marshmallows,toffeeandchewing‑gum;thisincludessugar‑freesweets

andsugar‑freechewing‑gum;

• cerealchewybars,cerealcrunchybars,cerealcakebars,processedfruitbars;

• freshordriedfruitthathasbeensugaredorcoveredwithayogurtorchocolatecoating;

• chocicesandotherchocolatecoatedice‑cream.


Practical guidanceServesmallportionsoffoodsfromthisgroup.

Menusuggestions

Whenyouarepreparingdesserts,tryto

producearangeofpuddingsthatarelower

infatandsugar.

Rememberthatfreshfruitcanbean

appetisingoption.

Driedfruitprovidesextrafibre.


Fresh,tinnedanddriedfruitshouldbe

incorporatedintopuddings.

Ifincludingfruitindesserts,tryandreduce

theamountofaddedsugar.

Donotdustcakesandpastrieswithsugar.



Drinks

The standards

1) Theonlydrinksavailableinschoolshouldbe:

• plainwater(stillorsparkling);

• milk;

• unsweetenedfruitorvegetablejuices;

• yogurtormilkdrinks(withlessthan5%addedsugar);

• drinksmadefromcombinationsoftheabove(egsmoothies);

• tea,coffeeandlowcaloriehotchocolate*(thesedrinksarenotsuitableforthe

nurserysector).

2) Combinationdrinksmustcontainatleast50%milk,yogurtorfruitjuice.Artificial

sweetenersareonlypermittedincombinationdrinks.

3) Freshdrinkingwater,ietapwater,mustbeprovidedfreeeveryday.

*Lowcaloriehotchocolateisdefinedaslessthan20kcals/100ml.

40

SaltandcondimentsThe standards

1) Tablesaltshouldnotbeavailablewithinnurseryorprimaryschools.Itshould

notbeonviewinthepost-primaryschooldiningroombutmaybemade

availableonrequestfromtheservicecounter.

2) Condiments(tomatoketchup,brownsauce,saladcream,relishesetc)should

onlybeprovidedfromtheservicecounterandshouldbecontrolledbythe

kitchenstaff.


Catering for special circumstances

Section 4:

41Cateringforspecialcircumstances|

NutritionalstandardsforspecialschoolsMealsprovidedforpupilsinspecialschoolsshouldfollowthestandardslistedforprimary

schools.However,portionsizesshouldreflectthepupil’sage.

Itshouldalsobenotedthatpupilsinspecialschoolsoftenrequirespecialdiets,andthat

some,egautismsufferers,oftenhaveparticularfoodaversions,orwillonlyeatparticularfoods.

Appropriateadjustmentsshouldthereforebemadetothemealsservice.Adietsheet,prepared

byaregistereddietitian,orspecificguidanceinagreementwiththechild’sdoctor,parentand

principalshouldbeavailableforthechildrenconcerned.

CateringforchildrenwithdiabetesAllchildrenandyoungpeoplewithdiabetesareadvisedtoeatregularmealsandsnacks.The

currentguidelinesareforadietthatis:

• highinstarchycarbohydrate;

• highinfibre;

• lowinsugar;

• lowinfat;

• lowinsalt.

Allpupilswithdiabeteswillhavebeenseenbyaregistereddietitianandbeengivenspecific

adviceregardingtheirdiet.Itisessentialthatthisguidanceisadheredtoanditmaybe

necessary,forexample,toprovideextraportionsofstarchyfoods(seepage12).

42 |Cateringforspecialcircumstances

43

CateringforchildrenwithallergiesFoodallergiesareestimatedtoaffectupto2%oftheadultpopulationandaremoreprevalent

ininfantsandchildren.Anumberoffoodshavebeenlinkedtofoodallergy,themostcommon

ofwhicharemilk,wheat,peanuts,fish,soya,eggsandshellfish.Awiderangeofsymptoms,

varyinginseverityfromamildreactiontoaveryrapidandsevereresponse,havebeenreported.

Allergytosomefoods,suchaspeanuts,peanutproducts,othernutsandshellfishcanbe

particularlyserious.Peoplesufferingfromaseverefoodallergyneedtoknowtheexact

ingredientsintheirfood,becauseevenatinyamountoftheallergenicfoodcouldkillthem.

Manypupilswhohavebeendiagnosedashavingafoodallergyshouldhaveadetaileddiet

sheetpreparedbyaregistereddietitian.Thiswillindicatetherangeoffoodsthatshouldbe

excludedaswellasthosethataresuitable.

How can you help?

• Knowwhichchildrensufferfromanallergyandwhichfoodorfoodstheyareallergicto.

• Askallrelevantpupilsforacopyoftheirdietsheet.

• Beawareoftheschool’spoliciesregardingfirstaidandadministeringmedication,andbe

awareifthereisamemberofstafftrainedtoadministeranti‑histamineoradrenaline(epiPen)

followingapupil’sallergicreaction.Ifyouareinanydoubtabouttheseverityofanallergic

reaction,callanambulance.

Allergy to gluten (coeliac disease)

• Pupilswhoareallergictoglutenmustexcludewheat,barley,ryeandoatsandfoods

containingthem,suchasallflourproducts(bread,pastry,sponges,biscuits,pasta,porridge

oatsandwheatbasedcerealssuchasWeetabix,ShreddedWheatandpuffedwheat).

• Lessobvioussourcesofglutenincludeprocessedorconveniencefoodslikesomepacket

soups,saucesandsausages.Theseincludefoodslikechickenkiev,andcauliflowercheese

thatarecoatedinbatterorbreadcrumbsorfilledwithsauce.

• Foodsthatarenaturallyglutenfreeincludemeat,poultry,fish,eggs,pulses,milk,fruits,

vegetables,nuts,potatoes,riceandmaize.

• Remembertocheckpupils’dietsheetsfordetailedinformation.

• Glutenfreeproductsareavailableforcooking.

Milkfreediets

• Ifchildrenareunabletodrinkcow’smilk,acalcium‑enricheddairysubstituteshouldbeused

instead.

• Theymayalsoneedtoavoidyogurt,cheese,fromagefraisandfoodscontainingthem.

Alwayscheckthedietsheetfordetails.

• Hiddensourcesofmilkmaybepresentinprocessedfoods.Itwillthereforebenecessaryto

checklabels.

Cateringforspecialcircumstances|

44

Nutallergy

• Throughtrainingsessionsornotices,forexample,allstaffshouldbeawareofthe

significanceoftheuseofnutsandnutproducts.

• Ifyouusenutsornutoilsinarecipe,askwhetherasusceptiblestudentormemberofstaff

willbeabletoidentifythem.Iftheirpresenceisnotclearfromthenameofthedish,find

otherwaysofpassingtheinformationtothecustomerssuchaslabellingitas‘containsnuts’.

• Bewareofaccidentallytransferringfoodfromonedishtoanother.Cookingequipment

canbeameansofcross‑contaminatingfoodswithpeanutornutprotein.Allergysufferers

canreacttothesmallestamountofproteinandeventheminuteamountstransferred

throughcross‑contaminationcouldcauseareaction.

• Rememberalsothatanyoilthathaspreviouslybeenusedtocookproductscontainingnuts

cancarryminutetracesofnutproteinsandthushavethesameeffectasnutoils.

• Askthecateringsuppliertoprovideinformationastowhethertheingredientsorflavourings

usedintheirproductscontainnutsorseeds.

• Ifyoupreparefood,checkthecompleterecipesofallyourproductssoyoucananswer

questionsifasked.

• Ifcustomersaskiftherearenutsinafoodandyoudon’tknow,tellthemandsuggestthey

trysomethingelse.

CateringforreligiousbeliefsSomereligionsrequirethatparticularfoodsbeavoided.Thepointsbelowareaguideoffood

choicesforspecificreligiousgroups.Somefamiliesandchildrenwithinthesefaithgroupsmay

notobservethedietarypracticesstatedbelowandtheymayalsovarywithinaparticularfaith

dependingonthedenomination.Pleaseuseforguidanceonly.

• Hindusdonoteatbeefandmostarevegetarian.Periodsoffastingarecommon.

• Sikhsdonoteatbeefandmanyarevegetarian.Meatmustcomefromotheranimalskilledby

‘oneblowtothehead’.

• Muslimsdonoteatporkorshellfish.Meatfromotheranimalsmustbehalal.Regularperiods

offastingareobserved,includingRamadan,whichlastsforonemonth.

• Jewsdonoteatpork.Allothermeatmustbekosher.Meatanddairyfoodsmustnotbe

consumedtogether.Onlyfishwithscalesandfinsareeaten.

• Rastafariansdonotconsumeanyanimalproductsexceptmilk.Nocannedorprocessed

foodsmaybeeatenandnosaltmaybeaddedtofood.Foodshouldbeorganic.

|Cateringforspecialcircumstances

Healthier cooking practice

Section 5:

45Healthiercookingpractice|

Theearliersectionsprovideguidanceandadviceonthecontentofmeals,butitisalso

importanttoconsiderthewayfoodisprepared,cookedandhowitispresentedtoyour

customers.Thissectionthereforeoffersadviceandmakesrecommendationsonhealthier

cookingmethods,foodpresentationandencouraginghealthiereatingamongchildrenand

youngpeople.

LowsaltcookingTrycuttingdowntheamountofsaltusedincookinggraduallysothatitisnotnoticed.Herbs

andspices,onionsandpeppers,vinegar,celeryandgarlicpowders,lemonjuiceandmustard

canallenhancetheflavouroffoods.

Offerfewerofthefoodsthattendtobehighinsodium,egsavourysnackfoods,packetsoups

andsauces.Bouilloncanbeparticularlysalty:tryasaltreducedvariety,ormakesurethatthe

bouillondoesnotbecometooconcentrated.

Cookingmethods:recommended

Method Comment Guidance

Baking Recommended,asno

additionalfatisrequired.

Preheattheoventotherequired

temperaturebeforeaddingthefood.

Useevenlysizedpiecesoffoodtoensure

evencooking.

Fishandpoultryfillets,meatandkebabs

canbemarinatedinafatfreemarinade

beforecookingandbrushedwithmarinade

duringcookingtopreventthemdryingout.

Barbecuing Recommended Extracareshouldbetakentoensurethat

allfoodisthoroughlycooked.

Partialpre‑cookingisnotrecommended

becauseoftheassociatedincreasedrisk

offoodpoisoning.

Whenusingagrillplatesimplybrushthe

platewiththebareminimumofoilbefore

heating.

46 |Healthiercookingpractice



Blanching Recommended,provided

foodisblanchedinwater

andnotfatoroil.

Oncethefoodisblanchedinhotwater,it

mustbedrainedandrefreshedincoldor

icedwaterimmediatelytopreventfurther

cooking.

Oncerefreshed,donotleavefoodinthe

waterasthiswillcauselossofnutrients

andwillsoftenthetextureofthefood.

Drainthefoodimmediatelyanduseorchill

forlateruse.

Boiling Recommended Useaslittlewateraspossibletominimise

thelossofnutrients.

Drainthecookingwateroffassoonasthe

foodiscookedtopreventovercooking.

Thecookingliquidfrommanyvegetables

canbeusedforstocks,saucesand

casseroles.

Braising Recommended,iffoodis

firststir‑friedorsweated

intheminimumofoil.

Extracareshouldbetakentoensurethat

allfoodisthoroughlycooked.

Partialpre‑cookingisnotrecommended

becauseoftheassociatedincreasedrisk

offoodpoisoning.

Casseroling

orstewing

Recommended,asfatis

notrequired.

Removeanyexcessfatbeforecooking.

Coverthedishwithaclosefittinglidor

aluminiumfoiltopreventmoistureloss.

Grilling Recommended Makesurethegrillishotbeforeaddingthe

food,toensuretheoutsideofthefoodis

quicklysealedandthejuicesretained.

Placefoodonaracksofatcandrainaway.





Poaching Recommended Tryaddingherbsorspicestothepoaching

liquidratherthansaltorsugar.

Thepoachingliquidmaybeusedinthe

finisheddishorinotherrecipes.

Roasting Recommendedwhen

foodiscookedwithout

addingfatorwhenonly

asmallamountoffatis

brushedontothesurface

ofthefood.

Putmeatontoarackortrivet.

Bastemeatinitsownjuices.

Trimfatpriortocooking.

Oilthatcontainslessthan20%saturated

oilsisthepreferredchoice.

Simmering Recommended Donotallowthecookingliquidtoremain

atboilingpointorthefoodmaybreakup.

Coverthepantopreventlossofmoisture.

Steaming Recommended,asfat

oroilisnotneededand

flavoursandnutrientsare

retained.

Cutthefoodintoevensizedpiecesto

ensureevencooking.

Stir-frying Recommendedbecause

onlyasmallamountoffat

isused.

Cutfoodintoevensizedpiecestoensure

evencooking.

Soakfoodinalow‑fatmarinadebefore

cooking.

Usesprayoilorapastrybrushtocoatthe

panwithaminimumofoil.

Heatthepanoveramoderatelyhighheat.

Addthefoodinbatchesandstir‑fryover

theheatuntilitisjustcooked.Vegetables

shouldbebrightlycolouredandcrunchy.

Iffoodstickstothepanduringcooking,add

alittlestock,tomatopureeorwaterrather

thanoil.Thefoodwillcontinuetocookin

thesteamproducedbytheaddedmoisture.


Cookingmethodsthatusealotoffatoroil(likeblanchinginhotfatoroil,sautéingshallow

frying,deepfryingandroastinginfat)arenotrecommendedandshouldonlybeused

occasionally.ItisessentialtofollowthenutrientstandardsasstatedintheFriedandotherhigh

fatfoodssection.

Cookingmethods:notrecommended


Frying

(including

shallow

fryingand

deepfrying)

Usealternativecooking

methodswherepossible.

Useapolyunsaturatedor

monounsaturatedvegetableoilfordeep

fryingratherthanonerichinsaturatedfat.

Alwaysusethecorrectfryingtemperature

anddonotoverloadthefryer.Lowerfrying

temperaturesmeanlongerfryingtimesand

increasedfatabsorption.

Fryasquicklyaspossible.

PreparechunkychipsratherthanFrench

fries.Thickerchipsandstraightcutchips

absorblessfatduringcooking.

Changeoilregularlytopreventthebuild

upoftransfattyacidswhichareharmfulto

health.

Alwaysdrainfoodsthoroughlyafterfrying

anduseabsorbentkitchenpaperto

removesurfacefatafterdraining.

Sautéing Usealternativecooking

methodswherepossible.

Tokeepfattoaminimum,thefoodcan

besweatedinapanbrushedwithasmall

amountofoil.

Keepawellfittinglidonthepanandcook

overalowtomoderateheattopreventthe

foodsticking.

HealthierfoodchoicesTherearemanywaystoencouragechildrenandyoungpeopletoselectthehealthierchoices

youhaveonoffer,andthewayinwhichfoodispresentedisveryimportantininfluencingtheir

decisions.Somesuggestionsare:

• makesurehealthyoptionsarealwaysondisplay.Ifchildrencannotseefruit,forexample,

theywillnotknowitisavailable;

• alwaysplacehealthyoptionsatthebeginningoftheservery,sopupilsseethemfirst;

• makeuseofsimplegarnishes,egparsleyorlemonslices,asattractivepresentationwill

increasetheuptakeoffoodssuchasvegetables,fruitetc.

Inaddition,activelyencouragechildrenandyoungpeopletohaveahealthydiet.Offeringa

freesampleofhealthierchoicesornewdishesyouareintroducingtothemenuwillencourage

childrentotrythem.Also:

• workwithotherstaffintheschool(egteachers).Youmaybeabletoofferhealthychoicesto

reinforcehealthyeatingmessagesthathavebeentaughtintheclassroom;

• introducethemedayslinkedtothecurriculumorfestivals,competitionsandprizes;

• takepartinnationalorlocalpromotionsonhealthyeating;

• offerrewardsorincentivestoencouragepupilstochoosethehealthieroption;

• displayhealthyoptionsattractivelyandprominentlyonthemenu;

• askfortheviewsofpupilsonhealthymealchoices.


Appendices

51Appendices|

52

Appendix1:Thenutritionalstandardsforother foodanddrinksinschools

Thefollowingstandardsapplytootherfoodanddrinksservedinschoolsthroughbreakfast

clubs,vendingmachines,tuckshops,afterschoolclubsandatbreaktimesandshouldberead

incombinationwiththisguide.The Nutritional standards for other food and drinks in schoolsis

availablefromwww.deni.gov.uk

Standard1:Confectionery

Noconfectioneryshouldbesoldinschools.

Standard2:Cakesandbiscuits

Nocakesandbiscuits.

Standard3:Savourysnacks

Nosavourysnacksotherthannuts*andseeds(withoutaddedsaltorsugar)shouldbesold.

*Beawarethatsomepupilsmaytakeasevereallergicreactiontonutsandwholenutsshouldnotbeservedtounderfivesincasetheychoke.Itwillbeforindividualschoolstodecideonwhetherornottoprovidenuts.

Standard4:Fruitandvegetables

Avarietyoffruitandvegetablesshouldbeavailableinallschoolfoodoutlets.Thiscouldinclude

fresh,frozen,tinned,dried*andjuicedproducts.

*Rememberdriedfruithasahigherconcentrationofsugars.Thereforeintermsofdentalhealth,itisnotsuitableasasnackbetweenmeals.Itisbesttakenaspartofameal.

Standard5:Water

Childrenandyoungpeoplemusthaveeasyaccessatalltimestofree,fresh,preferablychilled

water.

Standard6:Drinks

Theonlydrinksavailableshouldbe:

• plainwater(stillorsparkling);

• milk(semi‑skimmedisthepreferredchoiceinschools);

• unsweetenedfruitorvegetablejuices;

• yogurtormilkdrinks(withlessthan5%addedsugar);

• drinksmadefromcombinationsoftheabove(egsmoothies);

• tea,coffeeandlowcaloriehotchocolate(thesedrinksarenotsuitableforthenurserysector).

Combinationdrinksmustcontainatleast50%milk,yogurtorfruitjuice.

Artificialsweetenersareonlypermittedincombinationdrinks.

|Appendices

53

Standard7:Foodshighinfat

Thisstandardmustbeappliedinthreeparts:

a) Friedandotherhighfatfoodsarerestrictedacrossthewholeschooldayandshouldnotbe

offeredintotalmorethantwiceaweek.

b)Meatorchickenproductsarerestrictedacrossthewholeschooldayandshouldonlybe

offeredamaximumofonceaweekinprimaryschoolsandamaximumoftwiceaweekin

post‑primaryschools.

c)Thereshouldbeatleasttwodayseachweekwithoutanymeatorchickenproducts,fried

foods,foodscookedinbatter,breadcrumbsorfoodscontainingpastry.

Standard8:Redmeat

Foodchoicesormealscontainingredmeatmustbeservedaminimumoftwiceaweekanda

maximumofthreetimesaweekinnurseryandprimaryschoolsandaminimumofthreetimes

aweekandamaximumoffourtimesaweekinpost‑primaryschools.Thisstandardapplies

acrossthewholeschoolweek.

Foradditionalinformationonthesestandardsandguidanceonimplementingthemthroughthe

wholeschooldaypleaserefertothepublicationNutritional standards for other food and drinks

in schoolsavailableatwww.deni.gov.uk

Appendices|

Appendix2:RecommendedportionsizesThefollowingpagessetoutrecommendedportionsizesforfourofthefoodgroupsinthe

eatwellplate.Foodsanddrinkshighinfatand/orsugararenotincluded.

Thelistsincludeportionsizesforoverfivesonly.Innurseryschoolsthereshouldbea

progressiontowardstheproportionsofthedifferentfoodsintheeatwellplate.Caterersshould

findtherecommendationsforthe5–11yearoldagegrouphelpful.

Wherearangeisindicated,theloweramountisrecommendedforyoungerchildrenandthe

higheramountforolderchildren.

Bread, rice, potatoes, pasta and other starchy foods

Recommendedportion

sizefor5–11yearolds

Recommendedportionsize

for11yearoldsandover

Rice 35g 56g

Mashedand

boiledpotatoes

andcroquettes

84–168g 250g

Jacketpotatoes 120–240g 355g

Chips,roastand

otherpotatoes

cookedinfat,eg

jacketwedges

andprocessed

potatoproducts

40–80g 120g

Bread:sliced,

rolls,Frenchstick

30–60g 90g

Pasta(dry

weight)

40g 60g

54 |Appendices

Fruit and vegetables

Recommendedportion




Cookedvegetables:

peas,greenbeans,

sweetcorn,carrots,

mixedvegetables,

cauliflower,broccoli,

swede,turnip

60–80g 80g

Cookedcabbage,

spinach,spring

greensandother

leafyvegetables

60–80g 80g

Rawvegetablesand

salad

40–80g 80g

Bakedbeans 70–90g 90g

Coleslaw 45g 45g

Mediumsizedfruit,

egapples,pears,

bananas,peaches,

oranges

1/2to1fruit

(50–100g)

1fruit

(100g)

Smallfruit,eg

satsumas,tangerines,

plums,apricots,kiwis

1–2fruits

(50–100g)

2fruits

(100g)

Verysmallfruits,

eggrapes,cherries,

strawberries

1/2to1cupful 1cupful

Driedfruit(eg,raisins,

sultanas,apricots)

1–2tbsp 1–2tbsp

Fruitsalad,fruittinned

injuiceandstewedfruit

2–3tbspincluding

alittlejuice

2–3tbspincluding

alittlejuice

Fruitjuice 150ml 150ml

55Appendices|

Milk and dairy foods

Recommendedportion




Drinkingmilk 200ml 300ml

Milkpuddings

(includingcustard)

98g 98g

Cheese(including

low-fatCheddar)

28–42g 56g

Yogurts 125g(onepot) 125g(onepot)

Meat, fish, eggs, beans and other non-dairy sources of protein

Recommendedportion




Redmeat(inroast

dinners);lamb,beef,

pork,gammon

56gminimum 70gminimum

Minced:beef,lamb,

porkandvegetarian

mince(rawweight)

45gminimum(mayreduce

meatweightincomposite

dishinproportionifadding

inanotherprotein‑based

foodsuchasbeansorTVP)

70gminimum(mayreduce

meatweightincomposite

dishinproportionifaddingin

anotherprotein‑basedfood

suchasbeansorTVP)

Burgers:beef,lamb,

pork,bacon,vegetarian

burgers(rawweight)

56gminimum 84gminimum

Sausages:beef,lamb,

pork,vegetarian

sausages(rawweight)

56–84g 125g

Poultry(inroastdinners) 56g 70g

Shapedchickenand

turkeyproducts,eg

nuggets,burgers

70g 95g

56 |Appendices

Recommendedportion




Poultryandfishin

compositedishes

56g(weightofpoultry

orfishinthecomposite

dishcanbereduced

proportionatelyifadding

inotherprotein‑based

foods,egbeansorTVP)

56g(weightofpoultryorfish

inthecompositedishcan

bereducedproportionatelyif

addinginotherprotein‑based

foods,egbeansorTVP)

Fishcakesandother

fishshapes

56–112g 112g

Fishfingers 56–84g 90g

Whitefishportions 40–60g 80g

Oilyfish 30–45g 70g

Compositedishesusingthecaterer’sownrecipessuchashome‑madepies,pastabakes,

lasagne,spaghettibolognaiseandstewshouldsupplytheequivalentamountofmeat,poultry,

fishorvegetarianalternativeperportion.

TheinitialsTVPrefertothemeatsubstitute,texturedvegetableprotein.

57Appendices|

Appendix3:Sourcesofcalcium,folateandironChildren,inparticularteenagers,areatriskfromlowlevelsoftheabovevitaminsandminerals.

Whereverpossible,foodscontainingcalcium,folateandironshouldbeencourageddaily.The

followinglistsshowthemainsourcesofthevitaminsandminerals.

Calcium

Goodsourcesofcalcium Providessomecalcium

Milkandyogurt

Hardcheeses,cheesespread,soya

cheese

Cannedsardinesorsalmon,drainedand

mashedupwiththebones,fishpaste

Ice‑cream

Eggyolk

Bread,(exceptwholemeal),crumpets,

muffins,plainandcheesescones

Beans,lentils,chickpeas

Readytoeatorstewedfigs

Tofu(soyabean)steamedorspread

Soyamince

Soyadrinkwithaddedcalcium

Broccoli,darkgreenleafyvegetables,turnip,

carrots,cabbage,peas

Dates,sultanas,raisins,readytoeator

stewedapricots

Bakedsquash,sweetpotato

Folate

Richsourcesoffolate Othergoodsourcesoffolate

FreshraworcookedBrusselssprouts,

cookedblack‑eyedbeans

Breakfastcereals(fortifiedwithfolicacid)

Liver

Fresh,raw,frozenandcookedbroccoli,

springgreens,cabbage,greenbeans,

cauliflower,peas,beansprouts,cookedsoya

beans,iceberglettuce,parsnips,chickpeas

Kidneys,yeastandbeefextracts

58 |Appendices

Iron

Goodsourcesofironwhichare

wellabsorbed

Othersourcesofiron(ifyouadd

sourcesofvitaminC,ormeatorfishto

thefollowingfoodsitwillhelptheiron

tobeabsorbed).

Leanbeef,lamb,pork,mince,burgers,liver

Chickenorturkey(especiallydarkmeat),

liver

Cannedsardines,pilchards,mackerel,

tuna,shrimps,crab

Sausages

Fishpaste

Breakfastcerealswithaddediron

Breads

Redkidneybeans,haricotbeans,pinto

beans,lentilsorchickpeasboiledorcanned

Bakedbeansorpeasraw,cooked,frozenor

canned

Apricots,prunes,figsorpeachesreadyto

eatorstewed

Raisins,sultanas

Cauliflower,springgreens,broccoli,mixed

vegetables

59Appendices|

Appendix4:MonitoringchecklistThechecklistisdesignedtohelpschoolsandcatererstoensuretheyarecomplyingwiththe

DepartmentofEducation’snutritionalstandardsforschoollunches.Pleaseuseitwhenyou

introduceoramendamenu.Completeachecklistforeveryweekinamenucycle.

Nutritional standards for school lunches PS=primaryschoolstandard SS=specialschoolstandard PPS=post‑primaryschoolstandard

Ourschoolpromoteshealthierfoodchoicesandawholeschoolapproachtohealthiereatinginthefollowingways:

Ourschoolensuresthatatleastoneportionfromeachofthefollowingfoodgroupsisservedateverylunch:

60 |Appendices

Standardapplies: Yes No

Breadandotherstarchyfoods Ateverylunchserving q q

Fruitandvegetables Ateverylunchserving q q

Milkanddairyfoods Ateverylunchserving q q

Meat,fishandalternatives Ateverylunchserving q q

Compliant?


Rice Min:onceperweek q q

Pasta Min:onceperweek q q

Riceorpasta(singlechoicemenu) Min:onceperweek q q

Bread Min:everyday q q

Fruit Min:oneeveryday q q

Vegetablesorsalad Min:oneeveryday q q

Fruitbaseddessert PS,SS Min:threetimesperweek q q

Bakedbeans–asavegetable PS,SS

–astheonlyvegetable PPS

Max:onceperweekNever

q

q

q

q

Drinkingmilk Min:everyday q q

Drinking(tap)water Min:freeeveryday q q

Cheeseastheonlyvegetarianoption Max:twiceperweek q q

Redmeat PS,SS

PPS

Min:twiceperweekMax:threetimesperweekMin:threetimesperweekMax:fourtimesperweek

q

q

q

q

q

q

q

q

Fish PS,SS

PPS

Min:onceperweekMin:twiceperweek

q

q

q

q

Oilyfish Min:onceeveryfourweeks q q

Friedandotherhighfatproducts Max:twiceperweek q q

Breadcrumbedfilletoffish(ovenbaked) Max:onceperweek q q

Meatorchickenproducts PS,SS

PPS

Max:onceperweekMax:twiceperweek

q

q

q

q

Nomeatorchickenproducts,friedfoods,orfoodscontainingbatter,breadcrumbsorpastry

Min:twodays q q

Confectionery,chocolateandchocolatecoatedproducts

Never q q

Cakes,biscuitsandpuddingsmadewithcocoapowder

Max:twiceperweek q q

61Appendices|

Ourschoolensuresthatthefollowingfoodsanddrinksareofferedattherightfrequencyduringtheschoolweek:

Compliant?

62 |Appendices


Pies,crumblesandothercompositefruitdishescontainatleastoneportionoffruitperserving.

Toallservings q q

Pies,casseroles,stewsandothercompositemaincoursedishescontainaminimumofhalfaportionofvegetablesperserving,inadditiontoaseperateservingofvegetablesorsalad.

Toallservings q q

Anothervegetableisavailablebeansorpulsesformtheproteinpartofamaincourse.

Toallservings q q

50%healthymealoptionsareavailableonthedaysmeatorchickenproductsareoffered.

Toallservings q q

The50%healthymealoptionsarepresentedandmarketedinacompetitiveway.(Notapplicabletosinglechoicemenus.)

Toallservings q q

Whenahighfatstarchyfoodisserved,analternativewithoutaddedfat(otherthanbread)isavailable.

Toallservings q

q

Lowerfatdessertsareavailableondayswhenfriedandotherhighfatfoodsareoffered.

Toallservings q q

Theonlysavourysnacksavailablearenutsandseedswithnoaddedsaltorsugar.

Toallservings q q

Savourycrackersorbreadsticksonlyareservedwithfruitorvegetablesoradairyfood(egcheese).

Max:twiceperweek q q

Cakesandbiscuitsareonlyprovidedatlunchtimeandaspartofameal.

Toallservings q q

Ourschoolensuresthatthefollowingfoodsanddrinksareofferedintherightmannerandfrequencyduringtheschoolweek:

Compliant?

63Appendices|


Ifhighfatand/orhighsugartoppingsareusedfordecoration,theyarekepttoaminimumandonlyusedifessential,egtosetfruitontopofasponge.Ifused,anundecoratedorhealthierdessertisalsoavailable(egfruit).

Toallservings q q

Theonlydrinksavailableare:

• plainwater(stillorsparkling);• milk;• unsweetenedfruitorvegjuice;• yogurtormilkdrinks(withlessthan 5%addedsugar);• drinksmadefromcombinationsof theabove(egsmoothies);• tea,coffeeandlowcaloriehot chocolate.

Toallservings q q

Combinationdrinkscontainatleast50%milk,yogurtorfruitjuice.Onlyartificialsweetnersareused.

Toallservings q q

Freshdrinkingwater,ietapwaterisprovidedfreeeveryday.

Toallservings q q

Tablesaltisnotavailable. PS,SS q q

Tablesaltinpost‑primaryschoolsisnotonview

Toallservings q q

Condimentsareonlyprovidedfromtheservicecounterandarecontrolledbythekitchenstaff.

Toallservings q

q

q

q

Ourschoolensuresthatthefollowingfoodsanddrinksareofferedintherightmannerandfrequencyduringtheschoolweek:

Compliant?

64 |References

References

References

1. DepartmentofHealth,SocialServicesandPublicSafety.Investingforhealth.Belfast:

DHSSPS,2002.

2. DepartmentofEducation.Newnutritionalstandardsforschoollunchesandotherfoodin

schools.Belfast:DE,2008.

3. DepartmentofHealth,SocialServicesandPublicSafety.Yourhealthmatters:theannual

reportoftheChiefMedicalOfficerforNorthernIreland,2007.Belfast:DHSSPS,2007.

4. WorldCancerResearchFund/AmericanInstituteforCancerResearch.Food,nutrition,

physicalactivityandthepreventionofcancer.Aglobalperspective.WashingtonDC:

AICR,2007.

5. WorldHealthOrganization.Globalstrategyondiet,physicalactivityandhealth.Geneva:

WHO,2004.

6. DepartmentofHealth,SocialServicesandPublicSafety.Yourhealthmatters:theannual

reportoftheChiefMedicalOfficerforNorthernIreland,2006.Belfast:DHSSPS,2006.

7. HealthPromotionAgencyforNorthernIreland.Thechildren’swellbeingsurveyinprimary

schools(inpress).

8. NorthernIrelandStatisticsandResearchAgency.NorthernIrelandhealthandsocial

wellbeingsurvey.Belfast:NISRA,2007.

9. PittsN,HarkerR.Children’sdentalhealthintheUnitedKingdom2003.Obviousdecay

experience.London:OfficeforNationalStatistics,2004.

10. HealthPromotionAgencyforNorthernIreland.Eatingforhealth?Asurveyofeatinghabits

amongchildrenandyoungpeopleinNorthernIreland.Belfast:HPANI,2001.

11. DepartmentofHealth,SocialServicesandPublicSafety.Fitfutures:focusonfood,

activityandyoungpeople.Belfast:DHSSPS,2007.

12. DepartmentofFinanceandPersonnel.Buildingabetterfuture.NorthernIrelandExecutive

programmeforgovernment2008–2011.Belfast:DFP,2008.

65References|

09/10

PublishedbythePublicHealthAgency,OrmeauAvenueUnit,18OrmeauAvenue,BelfastBT28HS.Tel:02890311611(Voice/Minicom).Fax:02890311711.www.publichealth.hscni.net

ISBN:978‑1‑874602‑67‑5

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