Setting the Table Guidance: Nutritional Technical Working Group Report

6. Food and drink standards

6.1 Revised food and drink standards

The changes and additions to the food and drink standards for children aged 1 to 5 have been summarised below. In addition to these standards, the following advice is included within the guidance to support menu planning:

• All meals should provide at least one serving from the starchy food group.
• All meals (excluding breakfast) should provide one serving from the beans, pulses, fish, eggs, meat, and other proteins group. However these foods can also be served at breakfast.
• Cheese should only be served as the main protein source twice per week across lunch and tea.

1. Fruit and vegetables

Previous Standard

A main meal shall provide a minimum of two servings of food from the fruit and vegetable group, excluding fresh fruit juice. At least one serving must be vegetables.

A light meal shall provide at least one serving of fruit or vegetables

Revised Standard

Main meal - At least two portions of vegetables should be provided. Where a dessert is provided, a portion of fruit should always be an option.

Light meal - A fruit and/or vegetable portion should be provided.

Snack - A fruit and/or vegetable portion should be provided. Dried fruit should not be provided at snack occasions.

2. Oily fish

Previous Standard

Oily fish shall be provided once every week

Revised Standard

Main meal - Oily fish should be provided at least once every three weeks.

Light meal and snack - Oily fish should be provided once a week across light meal or snack on the weeks when it is not provided as a main meal.

Oily fish should be limited to a maximum of twice per week.

3. Red and red processed meat

Previous Standard

Avoid or limit meat products and highly processed foods (e.g. sausages, pies, bought beef burgers) to a maximum of once a week.

Revised Standard

Main meal and light meal - Red and red processed meat should be limited to a maximum of three times per week, one of which can be red processed meat, but at no more than one meal occasion per day.

Snack -These foods should not be provided at snack occasions.

4. Yoghurts and fromage frais (including non-dairy alternatives) - *New

Previous Standard

No standard

Revised Standard

All meals and snacks - Only plain and unsweetened yoghurts or fromage frais can be provided.

5. Sweetened and baked products, puddings, and desserts (including dairy and non-dairy alternatives)

Previous Standard

Home baking recipes should be reviewed to reduce fats and added sugar and include more fruit. Home baking/bakery products can be offered as mini-servings,

e.g. 30 g (matchbox size) as an accompaniment to fruit as a dessert

Revised Standard

Main meal and light meal - Sweetened and baked products, puddings and desserts (including dairy and non-dairy alternatives based desserts) should be limited to a maximum of three times per week, but at no more than one meal occasion per day.

If combination dishes are provided e.g. crumble and custard, this would be classed as one serving. It is important that the serving size reflects one portion.

Snack - These foods should not be provided at snack occasions.

6. Breakfast cereals - *New

Previous Standard

No standard

Revised Standard

All meals and snacks

Only breakfast cereals meeting the following criteria can be provided:

• No more than 15g of total sugar per 100g
• No more than 440mg sodium per 100g
• No more than 1.1g of salt per 100g
• At least 3g of fibre per 100g

7. Fried foods

Previous Standard

Deep frying should not be used as a cooking method. Products that have been deep fried during the manufacturing process, such as fishcakes, should be limited to once per week and on different days to ensure that children attending on the same day each week are offered variety

Revised Standard

Main meal and light meal - Fried foods should be limited to a maximum of once per week. This includes any product which is fried in the manufacturing process. Chips, if provided, should be served as part of a meal. Deep frying should not be used as a cooking method.

Snack - These foods should not be provided at snack occasions.

8. Savoury snacks

Previous Standard

No savoury snacks^[1] shall be provided as part of the meal or snack

Revised Standard

All meals and snacks

Only the following savoury snacks can be provided:

• Plain oatcakes
• Plain savoury crackers
• Plain rice cakes
• Plain breadsticks

Plain means those without the addition of other ingredients, seasonings, coatings or flavours such as cheese or yoghurt. These should be limited to a maximum of once per day.

9. Bread and bread rolls - *New

Previous Standard

No standard

Revised Standard

All meals and snacks - Only bread and bread rolls which contain a minimum of 3g fibre per 100g can be provided.

10. Savoury pastry and pastry products - *NEW

Previous Standard

No standard

Revised Standard

Main meal and light meal - Savoury pastry and pastry products should be limited to a maximum of once per week.

Snack - These foods should not be provided at snack occasions.

11. Oils and spreads

Previous Standard

Oils that are high in polyunsaturated and/or monounsaturated fats shall be used. Spreadable fats (with a fat content of more than 70%) that are high in

polyunsaturated and/or monounsaturated fats shall be used. Spreads with a fat content of less than 70% fat should not be used.

Revised Standard

All meals and snacks - Oils should contain a saturated fat content of no more than 16g per 100g. Fat spreads should contain a saturated fat content of no more than 20g per 100g.

12. Salt, other condiments and preserves

Previous Standard

No salt shall be added to food while cooking. No salt or condiments, for example soy sauce, shall be available to add to food after the cooking process is complete.

Revised Standard

Main meal and light meal

No salt should be used in cooking. No salt should be provided to add to food after the cooking process is complete. Other condiments, preserves, syrups and honey should only be provided infrequently and sparingly to add to the acceptability of a meal. When provided, these should be lower fat, salt, and sugar varieties where possible.

Snack - These foods should not be provided at snack occasions.

13. Confectionery

Previous Standard

No confectionery shall be provided as part of the meal or a snack.

Revised Standard

All meals and snacks - Confectionery should not be provided at any time.

14. Drinks

Previous Standard

The only drinks that can be provided as part of a young child’s meals are:

• milk – whole milk for children aged 1–2 years. Semi-skimmed milk can be provided for children age 2–5, if eating well.

• plain water

• a combination of pure unsweetened fruit juice or plain water (50:50 dilution) and limited to mealtimes only. Children should be offered a choice of milk and plain water to drink during the day.

All meals and snacks

The only drinks that should be provided are:

• Still plain water, plain milk or unsweetened fortified non-dairy alternative