Publication - Independent report

Food and drink in schools: nutrition requirements review

Published: 4 Jun 2018
Directorate:
Learning Directorate
Part of:
Education
ISBN:
9781788519779

Independent review by the Technical Working Group of nutrition requirements regulations.

Food and drink in schools: nutrition requirements review
7. Annexes

7. Annexes

7.1 Annexe 1: Sugar

NMES, Free Sugars and Total Sugars

Non-Milk Extrinsic Sugars ( NMES) NMES include all sugars naturally present in fruit juices, honey, and syrups as well as the sugars added to foods and drinks. Half of the sugars found in dried, stewed or canned fruit are also included. The sugars in milk or integrally present in the cells of food such as fruit and vegetables are not included. [26]
Free Sugar All monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit and vegetable juices. The sugars in milk or integrally present in the cells of food such as fruit and vegetables are not included. [27,28]

*The only difference between the definition of free sugars and NMES is that NMES also includes 50% of the sugars found in dried, stewed or canned fruit and vegetables, whereas none of the sugars found in dried, stewed or canned fruit and vegetables are included within the definition of free sugars.

Total Sugar Total sugar includes all sugars;
  • the sugars in milk (lactose) or integrally present in the cells of food such as fruit and vegetables
  • all sugar found in dried, stewed or canned fruit
  • all monosaccharides and disaccharides added to foods by the manufacturer, cook or consumers, plus sugars naturally present in honey, syrups and unsweetened fruit and vegetable juices.

The TWG are of that view that the most pragmatic way to calculate free sugars in practice is to maintain the existing NMES calculation but deduct any sugars from dried, stewed or canned fruit and vegetables. However please note that the sugar content of fruit juice or syrup present in canned fruit should be counted as NMES/ free sugars.

This recommendation will be reviewed along with all other recommendations within 3 years to take account of any further scientific evidence published during this time and to also take account of further developments with analysis programmes to provide calculations of free sugars.

7.2 Annexe 2: Glossary of Definitions

Term Definition
Sweetened and baked products Baking, home baked and commercially produced e.g. cookies, muffins, traybakes, cakes, scones, pancakes, waffles, brownies.
Desserts e.g. sponge puddings, cheesecakes, crumbles.
Frozen desserts e.g. ice cream and frozen yoghurt.
Biscuits including pre-packed e.g. bourbons, digestives.
Cereal bars including breakfast bakes and bars.
Confectionery Chewing gum, processed fruit bars, any sugared or yoghurt-coated products, non-chocolate confectionery (whether or not containing sugar), chocolate in any form, any product containing or wholly or partially coated with chocolate and any chocolate flavoured substance, but excludes cocoa powder used in sweetened and baked products and drinks.
Red and Red Processed Meat Red meat includes beef, lamb, pork, veal, venison, goat and offal. [29]

The term ‘processed meat’ refers to red meat that has been preserved by smoking, curing, salting or adding preservative; this includes sausages, bacon, ham, salami and pates. [30] The addition of ingredients such as egg, breadcrumbs, flour, seasoning (including small amounts of salt for the purpose of seasoning) and spices to red meat does not constitute processing and therefore would not be referred to as a processed meat product, provided it has not undergone any of the processes listed above or the addition of preservatives.
Milk based desserts Desserts containing milk e.g custard, rice pudding and semolina.
Pastry and Pastry Products Savoury and sweet products e.g. pies, croissants, choux pastry, butteries and Danish pastries.

7.3 Annexe 3: Primary Schools - Changes to Scottish Statutory Instrument [31]

SSI – Primary

Schedule 1 - School Meal Requirements – Menu

Number Existing Standard Proposed Standard Additional Notes
1 (1) Not less than 2 types of vegetable shall be provided every day
(2) For the purposes of sub-paragraph (1), “vegetable does not include potatoes
(1) Not less than two portions of vegetables shall form part of the school lunch.

(2) For the purposes of sub-paragraph
(1), “vegetable does not include potatoes

A portion must be at least 40g.

2 Not less than 2 types of fruit shall be provided every day Not less than one portion of fruit shall form part of the school lunch.

A portion must be at least 40g.
A portion of dried fruit should be limited to 15g.

3 Bread shall be provided every day All Bread and bread rolls must contain a minimum of 3g of AOAC fibre per 100g.
Please note that it is proposed that this standard extends across the school day.
4 Oily fish must be provided at least once every 3 weeks No change
5 No savoury snacks shall be provided except –
(a) savoury crackers;
(b) oatcakes; or
(c) breadsticks.
No savoury snacks shall be provided except –
(a) plain savoury crackers;
(b) plain oatcakes; or
(c) plain breadsticks.

6 (1) No confectionery shall be provided
(2) Cakes, biscuits and puddings must not contain any confectionery
(1) No confectionery shall be provided.
(2) Sweetened and baked products must not contain any confectionery.
Please note that it is proposed that this standard extends across the school day.
7 (1) Food that has been deep fried in the cooking or manufacturing process shall not be provided more than 3 times in a week
(2) Chips may only be served as an accompaniment to other food
(1) Food that has been deep fried in the cooking or manufacturing process shall not be permitted more than 3 times in a week
(2) Chips if served must be served as part of a lunch.


N/A No more than 175g of red and red processed meat is permitted over the course of the school week, of which no more than 100g should be red processed meat. New standard.

N/A Sweetened and baked products cannot be served more than three times per week.

When served they should contain no more than 15g of total sugar per portion.
New standard.

N/A Only breakfast cereals meeting the following criteria can be provided:
  • No more than 15g of total sugar per 100g.
  • No more than 440mg of sodium per 100g.
  • No more than 1.1g of salt per 100g.
  • At least 3g of fibre per 100g.
Please note that it is proposed that this standard extends across the school day.

N/A Only sweetened yoghurt, fromage frais or other milk based desserts meeting the following criteria can be provided:
  • Maximum portion size of 125g.
  • No more than 10g of total sugar per 100g.
  • No more than 3g of fat per 100g.
Please note that it is proposed that this standard extends across the school day.

N/A Pastry and pastry products should not be provided more than twice a week across the school day. Please note that it is proposed that this standard extends across the school day.

Schedule 2 – Food and Drink Requirements in School Meals

Number Existing Standard Proposed Standard Additional Notes
1 (1) Oils must contain a total saturated fat content which does not exceed 16 grams per 100 grams and –
(a) a total monounsaturated fat content of at least 55 grams per 100 grams; or
(b) a total polyunsaturated fat content of at least 30 grams per 100 grams

(2) Fat spread must contain –
(a) a total saturated fat content which does not exceed 20 grams per 100 grams; and
(b) a combined total monounsaturated and polyunsaturated fat content of at least 30 grams per 100 grams.
No change
2 (1) No salt shall be available to add to food after the cooking process is complete.
(2) Other condiments may be available to pupils only in individual portions of no more than 10 millilitres.
No change
3 Subject to paragraphs 4 to 6 only the following drinks may be provided:-
(a) milk
(b) milk drinks
(c) drinking yoghurts
(d) soya, oat and rice based drinks enriched with calcium
(e) fruit juice
(f) vegetable juice
(g) drinks comprising combinations of fruit juice or vegetable juice with water;
(h) drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination;
(i) tea and coffee; and
(j) bottled water
Only the following drinks may be provided:-
(a) Plain lower fat milk
(b) Calcium enriched milk alternatives
(c) Water
(d) No added sugar, lower fat milk drinks
(e) No added sugar lower fat drinking yoghurts
Please note that it is proposed that this standard extends across the school day.
4 (1) Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.
(2) Milk drinks and drinking yoghurts must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 10 grams per 100 millilitres provided that the total sugars content does not exceed 20 grams per portion.
(1) Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.
(2) Milk drinks and drinking yoghurts must contain –
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres; and
(b) a total sugars content which does not exceed 5 grams per 100 millilitres.

5 Soya, oat and rice based drinks enriched with calcium must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 5 grams per 100 millilitres provided that the total sugars content does not exceed 10 grams per portion.
Calcium enriched milk alternatives must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 0.5 grams per 100 millilitres

6 (1) Fruit juice and vegetable juice must –
(a) have no added salt;
(b) have no added sugars except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and
(c) be made available only in individual portions not exceeding 200 millilitres.

(2) Drinks comprising combinations of fruit juice or vegetable juice with water must –
(a) contain a minimum of 50% fruit juice or vegetable juice;
(b) be made available only in individual portions not exceeding 400 millilitres;
(c) have no added salt;
(d) have no added sugar except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and (e) contain a total sugars content which does not exceed 20 grams per portion.

(3) Drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination must –
(a) be made available only in individual portions not exceeding 200 millilitres;
(b) have no added salt; and
(c) have no added sugars except sugar which been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre.
Not permitted.

Schedule 4 – Food and Drink Requirements Otherwise than as Part of a School Meal

Number Existing Standard Proposed Standard Additional Notes
1 Fruit and vegetables must be made available in any place within the premises where food is provided. A variety of fruit and/or vegetables portions must be made available in any place within the premises where food is provided.

A portion must be at least 40g.
A portion of dried fruit should be limited to 15g.

2 (1) No salt shall be available to add to food after the cooking process is complete.

(2) Other condiments may be available to pupils only in individual portions of no more than 10 millilitres
No change
3 (1) With the exception of savoury snacks no food that has been fried in the cooking or manufacturing process shall be made available in any place within school premises where food is provided.

(2) Savoury snacks –
(a) may be made available only in individual portions which do not exceed 25 grams; and
(b) must contain –
(i) a total fat content which does not exceed 22 grams per 100 grams;
(ii) a total saturated fat content which does not exceed 2 grams per 100 grams;
(iii) a total sodium content which does not exceed 0.6 grams per 100 grams; and (iv) a total sugars content which does not exceed 3 grams per 100 grams.
(1) The following savoury snacks can be provided:
  • Plain savoury crackers
  • Plain oatcakes
  • Plain breadsticks
(2) All other savoury snacks–
(a) may be made available only in individual portions which do not exceed 25 grams; and
(b) must contain–
(i) a total fat content which does not exceed 22 grams per 100 grams;
(ii) a total saturated fat content which does not exceed 2 grams per 100 grams;
(iii) a total sodium content which does not exceed 0.6 grams per 100 grams;
(iv) a total salt content which does not exceed 1.5 grams per 100 grams; and
(v) a total sugars content which does not exceed 3 grams per 100 grams.

4 (1) No confectionery shall be made available in any place within school premises where food is provided.
(2) Cakes, biscuits or puddings must not contain any confectionery.
(1) No confectionery shall be provided.
(2) Sweetened and baked products must not contain any confectionery.


N/A Only sweetened and baked products meeting the following criteria can be provided:
  • No more than 7g of total sugar per portion.
  • No more than 13g of fat per portion.
  • No more than 4g of saturated fat per portion.


N/A Only breakfast cereals meeting the following criteria can be provided:
  • No more than 15g of total sugar per 100g.
  • No more than 440mg of sodium per 100g.
  • No more than 1.1g of salt per 100g.
  • At least 3g of fibre per 100g.
Please note that it is proposed that this standard extends across the school day.

N/A Only sweetened yoghurt or milk based desserts meeting the following criteria can be provided:
  • Maximum portion size of 125g.
  • No more than 10g of total sugar per 100g.
  • No more than 3g of fat per 100g.
Please note that it is proposed that this standard extends across the school day.

N/A Pastry and pastry products should not be provided more than twice a week across the school day. Please note that it is proposed that this standard extends across the school day.

N/A All Bread and bread rolls must contain a minimum of 3g of AOAC fibre per 100g. Please note that it is proposed that this standard extends across the school day.
5 Subject to paragraphs 6 to 8 only the following drinks may be provided:-
(a) milk
(b) milk drinks
(c) drinking yoghurts
(d) soya, oat and rice based drinks enriched with calcium
(e) fruit juice
(f) vegetable juice
(g) drinks comprising combinations of fruit juice or vegetable juice with water;
(h) drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination;
(i) tea and coffee; and
(j) bottled water
Only the following drinks may be provided:-
(a) Plain lower fat milk
(b) Calcium enriched milk alternatives
(c) Water
(d) No added sugar lower fat milk drinks
(e) No added sugar lower fat drinking yoghurts
Please note that it is proposed that this standard extends across the school day.
4 (1) Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.

(2) Milk drinks and drinking yoghurts must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 10 grams per 100 millilitres provided that the total sugars content does not exceed 20 grams per portion.
(1) Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.

(2) Milk drinks and drinking yoghurts must contain –
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres; and
(b) a total sugars content which does not exceed 5 grams per 100 millilitres.

5 Soya, oat and rice based drinks enriched with calcium must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 5 grams per 100 millilitres provided that the total sugars content does not exceed 10 grams per portion.
Calcium enriched milk alternatives must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 0.5 grams per 100 millilitres.

6 (1) Fruit juice and vegetable juice must –
(a) have no added salt;
(b) have no added sugars except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and
(c) be made available only in individual portions not exceeding 200 millilitres.

(2) Drinks comprising combinations of fruit juice or vegetable juice with water must –
(a) contain a minimum of 50% fruit juice or vegetable juice;
(b) be made available only in individual portions not exceeding 400 millilitres;
(c) have no added salt;
(d) have no added sugar except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and
(e) contain a total sugars content which does not exceed 20 grams per portion.

(3) Drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination must –
(a) be made available only in individual portions not exceeding 200 millilitres;
(b) have no added salt; and
(c) have no added sugars except sugar which been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre.
Not permitted.

7.4 Annexe 4: Primary School Product Specifications

Category Specification
Sweetened and Baked Products (outwith the lunch) Only products meeting the following criteria can be provided:
  • No more than 7g of total sugar per portion.
  • No more than 13g of fat per portion.
  • No more than 4g of saturated fat per portion.
Breakfast Cereals Only breakfast cereals meeting the following criteria can be provided:
  • No more than 15g of total sugar per 100g.
  • No more than 440mg of sodium per 100g.
  • No more than 1.1g of salt per 100g.
  • At least 3g of fibre per 100g.
Savoury snacks (outwith the lunch) Only pre-packaged savoury snacks meeting the following criteria can be provided:
  • Pack size of no more than 25g.
  • No more than 22g of fat per 100g.
  • No more than 2g of saturated fat per 100g.
  • No more than 600mg of sodium per 100g.
  • No more than 1.5g of salt per 100g.
  • No more than 3g of total sugar per 100g.
Bread All Bread and bread rolls must contain a minimum of 3g of AOAC fibre per 100g.
Sweetened yoghurts, fromage frais and other milk based desserts Only sweetened yoghurt, fromage frais and other milk based desserts meeting the following criteria can be provided:
  • Maximum portion size of 125g.
  • No more than 10g of total sugar per 100g.
  • No more than 3g of fat per 100g.
Oils and Spreads Oils must contain a total saturated fat content which does not exceed 16 grams per 100 grams and –
(a) a total monounsaturated fat content of at least 55 grams per 100 grams; or
(b) a total polyunsaturated fat content of at least 30 grams per 100 grams.

Fat spread must contain –
(a) a total saturated fat content which does not exceed 20 grams per 100 grams; and
(b) a combined total monounsaturated and polyunsaturated fat content of at least 30 grams per 100 grams.
Drink Specification
Lower fat milk Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.
Calcium enriched milk alternatives Calcium enriched milk alternatives must contain-
  • a total fat content which does not exceed 1.8 grams per 100 millilitres.
  • a total sugars content which does not exceed 0.5 grams per 100 millilitres.
No added sugar lower fat milk drinks and drinking yoghurts Milk drinks and drinking yoghurts must contain -
  • a total fat content which does not exceed 1.8 grams per 100 millilitres; and
  • a total sugars content which does not exceed 5 grams per 100 millilitres.

7.5 Annexe 5: Artificial Sweeteners

Use of intense and non-caloric sweeteners

All sweeteners that are used in the EU undergo a rigorous safety assessment by the European Food Safety Authority ( EFSA). As part of the evaluation process, EFSA sets an acceptable daily intake limit ( ADI), which is the maximum amount considered safe to consume each day over the course of a lifetime. For intense sweeteners, conditions of use have been established which ensure that consumers do not exceed the ADI.

In addition to EFSA’s safety assessment, both Cancer Research UK and the US National Cancer Institute have concluded that based on scientific evidence, approved sweeteners are safe for humans to consume.

For more information see:

https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/604336/Sugar_reduction_achieving_the_20_.pdf

7.6 Annexe 6: Red and Red Processed Meat Calculations

Scottish Dietary
Goal
Average intake of red and processed meat to be pegged
at around 70g per person per day.


Average intake of the highest consumers of red and
processed meat (90g per person per day) not to increase. [32]

As the basis for calculating weekly maximum intakes of red and red processed meat in school food the average intake of 70g per day (cooked weight) has been applied.

Maximum red and red processed meat over the school week (Monday to Friday) is;

  • SDG (70g per day) x 5 = 350g

Primary

It has been assumed that in primary school children the only opportunity to consume red and red processed meat within school will be the lunch.

However it is recognised that children in primary school may also consume red and red processed meat at meal times outwith school.

Therefore the limit for lunches over the school week is set at 50% of the maximum amount of red and red processed meat over 5 days.

50% of 350g over the 5 day school week is 175g.

The additional restriction on red processed meat reflects the strength of evidence in relation to these products and the risk of developing colorectal cancer in later life.

No more than 100g should be red processed meat is limited to 100g of the 175g (57% of maximum of 175g red and red processed meat).

Secondary

It has been assumed that young people attending secondary school have more opportunities to consume red and red processed meat within schools, for example breakfast service, morning service and lunch service.

However it is recognised that young people in secondary schools may also consume red and red processed meat at meal times outwith school.

Therefore the limit to be served over the school week is set at two thirds (66%) of the maximum amount of red and red processed meat over 5 days, leaving an allowance of one third for meals consumed outwith school.

66% of 350g over the 5 day school week is 231g (rounded to 230g).

The additional restriction on the red processed meat reflects the strength of evidence in relation to these products and the risk of developing colorectal cancer in later life.

No more than 130g should be red processed meat (57% of a maximum of 230g red and red processed meat).

7.7 Annexe 7: Glossary of Terms

Term Definition
Analysed School Lunch
( secondary only)
A minimum of a two choice, two course lunch.
Main Lunch Item Includes;
  • traditional lunches e.g. roast dinner, lasagne vegetable curry.
  • sandwiches/baguettes/panini/salad boxes, for example tuna salad baguette
  • other lunch options e.g baked potato, pizza.

7.8 Annexe 8: Secondary Schools - Changes to Scottish Statutory Instrument [33]

Schedule 1 - School Meal Requirements – Menu

Number Existing Standard Proposed Standard Additional Notes
1 (1) Not less than 2 types of vegetable shall be provided every day
(2) For the purposes of sub-paragraph (1), “vegetable does not include potatoes
(1) Not less than two portions of vegetables shall form part of the school lunch.

(2) For the purposes of sub-paragraph
(1), “vegetable does not include potatoes

A portion is at least 80g.

2 Not less than 2 types of fruit shall be provided every day Not less than one portion of fruit shall form part of the school lunch.

A portion is at least 80g.
A portion of dried fruit should be limited to 30g.

3 Bread shall be provided every day All Bread and bread rolls must contain a minimum of 3g of AOAC fibre per 100g. Please note that it is proposed that this standard extends across the school day.
4 Oily fish must be provided at least once every 3 weeks No change Please note that it is proposed that this standard extends across the school day.
5 No savoury snacks shall be provided except –
(a) savoury crackers;
(b) oatcakes; or
(c) breadsticks.
The following savoury snacks can be provided –
(a) plain savoury crackers;
(b) plain oatcakes; or
(c) plain breadsticks.

All other savoury snacks–
(a) may be made available only in individual portions which do not exceed 25 grams; and
(b) must contain–
(i) a total fat content which does not exceed 22 grams per 100 grams;
(ii) a total saturated fat content which does not exceed 2 grams per 100 grams;
(iii) a total sodium content which does not exceed 0.6 grams per 100 grams;
(iv) a total salt content which does not exceed 1.5 grams per 100 grams; and (iv) a total sugars content which does not exceed 3 grams per 100 grams.
Please note that it is proposed that this standard extends across the school day.
6 (1) No confectionery shall be provided
(2) Cakes, biscuits and puddings must not contain any confectionery
(1) No confectionery shall be provided.
(2) Sweetened and baked products must not contain any confectionery.
Please note that it is proposed that this standard extends across the school day.
7 (1) Food that has been deep fried in the cooking or manufacturing process shall not be provided more than 3 times in a week
(2) Chips may only be served as an accompaniment to other food
(1) Food that has been deep fried in the cooking or manufacturing process shall not be permitted more than 3 times in a week.
(2) Chips if served must be served as part of a lunch.
Please note that it is proposed that this standard extends across the school day.

N/A No more than 230g of red and red processed meat is permitted over the course of the school week, of which no more than 130g should be red processed meat. New standard.

Please note that it is proposed that this standard extends across the school day.

N/A Sweetened and baked products

Only products meeting the following criteria can be provided:
  • No more than 10g of total sugar per portion.
  • No more than 19g of fat per portion.
  • No more than 6g of saturated fat per portion can be provided.

New standard

Please note that it is proposed that this standard extends across the school day.

N/A Only breakfast cereals meeting the following criteria can be provided:
  • No more than 15g of total sugar per 100g.
  • No more than 440mg of sodium per 100g.
  • No more than 1.1g of salt per 100g.
  • At least 3g of fibre per 100g.
New Standard

Please note that it is proposed that this standard extends across the school day.

N/A Only sweetened yoghurt, fromage frais or other milk based desserts meeting the following criteria can be provided:
  • Maximum portion size of 175g.
  • No more than 10g of total sugar per 100g.
  • No more than 3g of fat per 100g.
New Standard

Please note that it is proposed that this standard extends across the school day.

N/A Pastry and pastry products should not be provided more than twice a week across the school day. New Standard

Please note that it is proposed that this standard extends across the school day.

Schedule 2 – Food and Drink Requirements in School Meals

Number Existing Standard Proposed Standard Additional Notes
1 (1) Oils must contain a total saturated fat content which does not exceed 16 grams per 100 grams and –
(a) a total monounsaturated fat content of at least 55 grams per 100 grams; or
(b) a total polyunsaturated fat content of at least 30 grams per 100 grams

(2) Fat spread must contain –
(a) a total saturated fat content which does not exceed 20 grams per 100 grams; and
(b) a combined total monounsaturated and polyunsaturated fat content of at least 30 grams per 100 grams.
No change
2 (1) No salt shall be available to add to food after the cooking process is complete.

(2) Other condiments may be available to pupils only in individual portions of no more than 10 millilitres
No change
3 Subject to paragraphs 4 to 6 only the following drinks may be provided:-
(a) milk
(b) milk drinks (c) drinking yoghurts
(d) soya, oat and rice based drinks enriched with calcium
(e) fruit juice
(f) vegetable juice
(g) drinks comprising combinations of fruit juice or vegetable juice with water;
(h) drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination;
(i) tea and coffee; and
(j) bottled water
Only the following drinks may be provided:-
(a) Plain lower fat milk
(b) Calcium enriched milk alternatives
(c) Water
(d) No added sugar lower fat milk drinks
(e) No added sugar lower fat drinking yoghurts
(f) Tea and coffee
(g) Sugar free drinks (excluding high caffeine – 150 mg per litre)
Please note that it is proposed that this standard extends across the school day.
4 (1) Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.

(2) Milk drinks and drinking yoghurts must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 10 grams per 100 millilitres provided that the total sugars content does not exceed 20 grams per portion.
(1) Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.

(2) Milk drinks and drinking yoghurts must contain –
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres; and
(b) a total sugars content which does not exceed 5 grams per 100 millilitres.
Please note that it is proposed that this standard extends across the school day.
5 Soya, oat and rice based drinks enriched with calcium must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 5 grams per 100 millilitres provided that the total sugars content does not exceed 10 grams per portion.
Calcium enriched milk alternatives must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 0.5 grams per 100 millilitres.
Please note that it is proposed that this standard extends across the school day.
6 (1) Fruit juice and vegetable juice must –
(a) have no added salt;
(b) have no added sugars except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and
(c) be made available only in individual portions not exceeding 200 millilitres.

(2) Drinks comprising combinations of fruit juice or vegetable juice with water must –
(a) contain a minimum of 50% fruit juice or vegetable juice;
(b) be made available only in individual portions not exceeding 400 millilitres;
(c) have no added salt;
(d) have no added sugar except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and
(e) contain a total sugars content which does not exceed 20 grams per portion.

(3) Drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination must –
(a) be made available only in individual portions not exceeding 200 millilitres;
(b) have no added salt; and
(c) have no added sugars except sugar which been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre.
Not permitted.

Schedule 4 – Food and Drink Requirements Otherwise than as Part of a School Meal

Number Existing Standard Proposed Standard Additional Notes
1 Fruit and vegetables must be made available in any place within the premises where food is provided. A variety of fruit and/or vegetables portions must be made available in any place within the premises where food is provided.

Salad or vegetables must be provided and included in the cost of any main lunch item.

A portion is at least 80g.
A portion of dried fruit should be limited to 30g.
Please note that it is proposed that this standard extends across the school day.
2 (1) No salt shall be available to add to food after the cooking process is complete.

(2) Other condiments may be available to pupils only in individual portions of no more than 10 millilitres
No change
3 (1) With the exception of savoury snacks no food that has been fried in the cooking or manufacturing process shall be made available in any place within school premises where food is provided.

(2) Savoury snacks –
(a) may be made available only in individual portions which do not exceed 25 grams; and
(b) must contain –
(i) a total fat content which does not exceed 22 grams per 100 grams;
(ii) a total saturated fat content which does not exceed 2 grams per 100 grams;
(iii) a total sodium content which does not exceed 0.6 grams per 100 grams; and (iv) a total sugars content which does not exceed 3 grams per 100 grams.
(1) The following savoury snacks can be provided –
(a) plain savoury crackers;
(b) plain oatcakes; or
(c) plain breadsticks.

(2) All other savoury snacks– (a) may be made available only in individual portions which do not exceed 25 grams; and
(b) must contain–
(i) a total fat content which does not exceed 22 grams per 100 grams;
(ii) a total saturated fat content which does not exceed 2 grams per 100 grams;
(iii) a total sodium content which does not exceed 600mg per 100 grams;
(iv) a total salt content which does not exceed 1.5 grams per 100 grams; and
(v) a total sugars content which does not exceed 3 grams per 100 grams.
Please note that it is proposed that this standard extends across the school day.
4 (1) No confectionery shall be made available in any place within school premises where food is provided. (2) Cakes, biscuits or puddings must not contain any confectionery. (1) No confectionery shall be provided.

(2) Sweetened and baked products must not contain any confectionery.
Please note that it is proposed that this standard extends across the school day.

N/A No more than 230g of red and red processed meat is permitted over the course of the school week, of which no more than 130g should be red processed meat.
New Standard.
Please note that it is proposed that this standard extends across the school day.

N/A Sweetened and baked products.
Only products meeting the following criteria can be provided:
  • No more than 10g of total sugar per portion.
  • No more than 19g of fat per portion.
  • No more than 6g of saturated fat per portion can be provided.
New Standard.
Please note that it is proposed that this standard extends across the school day.

N/A Only breakfast cereals meeting the following criteria can be provided:
  • No more than 15g of total sugar per 100g.
  • No more than 440mg of sodium per 100g.
  • No more than 1.1g of salt per 100g.
  • At least 3g of fibre per 100g.
New Standard.
Please note that it is proposed that this standard extends across the school day.

N/A Only sweetened yoghurt, fromage frais or other milk based desserts meeting the following criteria can be provided:
  • Maximum portion size of 175g.
  • No more than 10g of total sugar per 100g.
  • No more than 3g of fat per 100g.
New Standard
Please note that it is proposed that this standard extends across the school day.

N/A Pastry and pastry products should not be provided more than twice a week across the school day. New Standard
Please note that it is proposed that this standard extends across the school day.

N/A All Bread and bread rolls must contain a minimum of 3g of AOAC fibre per 100g. New Standard
Please note that it is proposed that this standard extends across the school day.
5 Subject to paragraphs 6 to 8 only the following drinks may be provided:-
(a) milk
(b) milk drinks
(c) drinking yoghurts
(d) soya, oat and rice based drinks enriched with calcium
(e) fruit juice
(f) vegetable juice
(g) drinks comprising combinations of fruit juice or vegetable juice with water;
(h) drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination;
(i) tea and coffee; and
(j) bottled water
Only the following drinks may be provided:-
(a) Plain lower fat milk
(b) Calcium enriched milk alternatives
(c) Water
(d) No added sugar lower fat milk drinks
(e) No added sugar lower fat drinking yoghurts
(f) Tea and coffee
(g) Sugar free drinks (excluding high caffeine – 150mg per litre)
Please note that it is proposed that this standard extends across the school day.
4 (1) Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.

(2) Milk drinks and drinking yoghurts must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 10 grams per 100 millilitres provided that the total sugars content does not exceed 20 grams per portion.
(1) Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.

(2) Milk drinks and drinking yoghurts must contain –
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres; and
(b) a total sugars content which does not exceed 5 grams per 100 millilitres.
Please note that it is proposed that this standard extends across the school day.
5 Soya, oat and rice based drinks enriched with calcium must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 5 grams per 100 millilitres provided that the total sugars content does not exceed 10 grams per portion.
Calcium enriched milk alternatives must contain-
(a) a total fat content which does not exceed 1.8 grams per 100 millilitres.
(b) a total sugars content which does not exceed 0.5 grams per 100 millilitres.
Please note that it is proposed that this standard extends across the school day.
6 (1) Fruit juice and vegetable juice must –
(a) have no added salt;
(b) have no added sugars except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and
(c) be made available only in individual portions not exceeding 200 millilitres.

(2) Drinks comprising combinations of fruit juice or vegetable juice with water must –
(a) contain a minimum of 50% fruit juice or vegetable juice;
(b) be made available only in individual portions not exceeding 400 millilitres; (c) have no added salt;
(d) have no added sugar except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and
(e) contain a total sugars content which does not exceed 20 grams per portion.

(3) Drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination must –
(a) be made available only in individual portions not exceeding 200 millilitres;
(b) have no added salt; and (c) have no added sugars except sugar which been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre.
Not permitted.

7.9 Annexe 9: Secondary School Product Specifications

Category Specification
Sweetened and Baked Products Only products meeting the following criteria can be provided:
  • No more than 10g of total sugar per portion.
  • No more than 19g of fat per portion.
  • No more than 6g of saturated fat per portion.
Breakfast Cereals Only breakfast cereals meeting the following criteria can be provided:
  • No more than 15g of total sugar per 100g.
  • No more than 440mg of sodium per 100g.
  • No more than 1.1g of salt per 100g.
  • At least 3g of fibre per 100g.
Savoury snacks Only pre-packaged savoury snacks meeting the following criteria can be provided:
  • Pack size of no more than 25g.
  • No more than 22g of fat per 100g.
  • No more than 2g of saturated fat per 100g.
  • No more than 600mg of sodium per 100g.
  • No more than 1.5g of salt per 100g.
  • No more than 3g of total sugar per 100g.
Bread All Bread and bread rolls must contain a minimum of 3g of AOAC fibre per 100g.
Sweetened yoghurts,
fromage frais and other milk
based desserts
Only sweetened yoghurt, fromage frais and other milk based desserts meeting the following criteria can be provided:
  • Maximum portion size of 175g.
  • No more than 10g of total sugar per 100g.
  • No more than 3g of fat per 100g.
Oils and Spreads Oils must contain a total saturated fat content which does not exceed 16 grams per 100 grams and –
(a) a total monounsaturated fat content of at least 55 grams per 100 grams; or
(b) a total polyunsaturated fat content of at least 30 grams per 100 grams.

Fat spread must contain –
(a) a total saturated fat content which does not exceed 20 grams per 100 grams; and
(b) a combined total monounsaturated and polyunsaturated fat content of at least 30 grams per 100 grams.
Drink Specification
Lower fat milk Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.
Calcium enriched milk alternatives Calcium enriched milk alternatives must contain-
  • a total fat content which does not exceed 1.8 grams per 100 millilitres.
  • a total sugars content which does not exceed 0.5 grams per 100 millilitres.
No added sugar lower fat milk drinks and drinking yoghurts Milk drinks and drinking yoghurts must contain -
  • a total fat content which does not exceed 1.8 grams per 100 millilitres; and
  • a total sugars content which does not exceed 5 grams per 100 millilitres.
Sugar free drinks (excluding high caffeine - 150mg per litre)
  • Must contain less than 0.5g of sugar per 100ml.

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