Setting the Table Guidance: Nutritional Technical Working Group Report

7. Rationale for revised food and drink standards

Fruit and vegetables

To emphasise the importance of increasing vegetable consumption, the standard was updated to provide a minimum of two servings of vegetables with every main meal. Fruit or vegetables now need to be provided as part of all snacks. Restrictions on dried fruit have been added so that they are only available at one meal occasion per day (main meal or light meal only) to reduce risk of developing dental caries. Guidance on suitable portion sizes has been strengthened to ensure children are provided with appropriate portions of both fruit, vegetables and dried fruit. In addition, fruit is now always available as an alternative to dessert (if on the menu).

Oily fish

The standard has been updated to provide additional flexibility of when oily fish can be provided across the day, and to ensure it’s not only provided at lunchtime. In addition, the recommendation of a maximum frequency has been added to reflect the toxicological considerations as per the SACN Advice on Fish consumption: Benefits and Risks (2004) report.

Red and red processed meat - *New

This new standard aims to limit frequency of serving red and red processed meat, recognising the Scottish Dietary Goal of no more than 70g a day (for an adult). The goal is based on evidence showing an increased risk of developing colorectal cancer later in life with higher levels of consumption. The standard is based on frequency, due to a lack of evidence to base a suitable portion weight for this age group. In addition, weighing servings of red and red processed meat may be an impractical expectation of early year providers.

Sweetened and baked products, puddings and desserts (including dairy and non-dairy alternatives) - *New

This new standard aims to limit the provision of these products as they often contain a high free sugar and fat content. Limiting their provision will reduce the amount of free sugar provided by early learning settings. This will support achievement of the recommended 5% of energy from free sugars, which now applies from age 1, following the recommendation from the SACN Feeding young children aged 1-5 (2023) report. No longer permitting these foods at snack occasions will also support good oral health.

Breakfast cereals - *New

Some breakfast cereals are high in free sugars and salt and do not contain enough fibre. This standard has been developed to ensure that any breakfast cereals offered support the diet by providing an appropriate range of nutrients. The specification is based on breakfast cereals that are currently on the market and aligns with the regulations for food provided in primary and secondary schools in Scotland.

Fried foods

The wording of the standard has been strengthened to ensure that fried foods are not served as part of snacks, and that if chips are served, they must be served as part of a meal.

Savoury snacks

In order to provide a choice of starchy carbohydrate foods, particularly those that can be served as part of a snack, plain oatcakes, savoury crackers, rice cakes and breadsticks can be provided. Providing only plain varieties will keep levels of salt and sugar to a minimum. This will contribute to ensuring children’s energy requirements can be met.

Bread and bread rolls - *New

A new standard for bread and bread rolls has been introduced to support meeting the recommendation for fibre from the SACN Carbohydrates and Health (2015) report for children from age 2 years to consume 15g of fibre per day. This standard aligns with the regulations in primary and secondary schools.

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

The SACN Feeding young children aged 1-5 (2023) report recommended that dairy products such as yoghurts and fromage frais should be plain and unsweetened due to the high contribution they make to free sugar intakes in this age group. The new standard includes those sweetened with non-sugar sweeteners, which aims to reduce children’s overall preference for sweet tasting foods. Providing only plain and unsweetened yoghurts and fromage frais will also allow it to be provided as a snack.

Savoury pastry and pastry products - *New

Most savoury pastry and pastry products have a high fat content and in particular saturated fat. A new standard has been introduced so that provision of these products is limited to no more than once per week and only provided a meal times. This will support a reduction in the contribution of fat and saturated fat from these foods, and to reduce the development of a taste preference for them.

Sweet pastries are included within the standard for “Sweetened and baked products, puddings and desserts (including dairy and non-dairy alternatives)”.

Oils and spreads

The SACN Feeding young children aged 1-5 (2023) report recommended that current population dietary guidelines apply from around age 2 years. This standard has been updated to ensure that oils and spreads provided have a lower saturated fat content to support achievement of this recommendation. The standard also no longer has a minimum fat content to reflect the SACN recommendation of the Eatwell Guide recommendations applying from age 2 years.

Salt, other condiments and preserves

This standard has been amended to allow small portions of condiments to be served where it may help with the palatability of a meal e.g. a burger which would otherwise be quite dry. The wording emphasises the need to select varieties with lower salt and sugar to minimise the contribution of these nutrients.

The standard now also includes preserves. As preserves are high in sugar, the standard aims to minimize the provision of these, whilst still allowing some to be provided infrequently and in small amounts e.g. jam on toast with breakfast.

Confectionery

The wording of the standard has been strengthened to ensure that confectionery is not provided within early learning settings at all.

Drinks

The drinks standard has been amended to remove fruit juice or other sugar containing drinks in order to reduce free sugar intake and protect oral health. Non-sugar sweetened drinks are also not permitted to ensure that children do not develop a preference for sweet drinks. This reflects the recommendation from the SACN Feeding young children aged 1-5 (2023) report that milk or water, in addition to breast milk, should constitute the majority of drinks given to children of this age.

Whilst the type of milk provided is not specified in the wording of the standard, the guidance on what type of milk to provide which accompanies this reflects the updated recommendation from SACN Feeding young children aged 1-5 (2023) report. This is that whole or semi-skimmed milk can be provided from age 1.