Healthy eating in schools: guidance
A guide to implementing the Nutritional Requirements for Food and Drink in Schools (Scotland) Regulations 2008.
Annex 1: Information on energy and nutrients
Energy
Why do we need it? |
Sources |
Additional information |
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Fats
What are the different fats? |
Which fats should we limit or avoid? |
Which fats are better for us than others? |
Sources |
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1. monounsaturated fats 2. polyunsaturated fats
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Monounsaturated and polyunsaturated fats can have a positive effect on health.
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Examples of foods high in saturated fat:
Examples of foods high in long-chain omega-3 fatty acids:
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Protein
Why do we need it? |
Sources |
Additional information |
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Carbohydrate
Why do we need to eat more starchy carbohydrates and fibre? |
Starchy carbohydrates and fibre |
Sources of starch and fibre |
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Starch
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Non-Milk Extrinsic Sugar ( NMES)
Why eat less non-milk extrinsic sugar? |
Labelling of sugar |
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Non-milk extrinsic sugars
Intrinsic and milk sugars
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Vitamin A
Why do we need it? |
Sources |
Additional information |
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Vitamin C
Why do we need it? |
Sources |
Additional information |
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Iron
Why do we need it? |
Sources |
Additional information |
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Zinc
Why do we need it? |
Sources |
Additional information |
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Calcium
Why do we need it? |
Sources |
Additional information |
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Folate
Why do we need it? |
Sources |
Additional information |
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Salt
Why do we need to eat less salt? |
Sources |
Additional information |
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Other foods high in salt include: bacon, cheese, chips (if salt added), salted and dry roasted nuts, smoked meat and fish, anchovies, gravy granules, stock cubes, soy sauce, pickles and prawns. |
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Contact
Email: Lynne Carter lynne.carter@gov.scot
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