Summary of school meal standards

• Each school shall develop their own healthy menu ensuring that the foods and drinks offered are nutritious, affordable and compliant with these guidelines, for approval by the Schools Division Superintendent.  

• Food and beverage choices available in canteens within the schools, learning centres, and offices of the Department of Education shall adhere to the requirements of the definition of a healthy diet1. It is important to achieve dietary energy balance coming from the intake of carbohydrates, fats, and protein to maintain a healthy weight.  

• The canteens in schools and Department of Education offices shall not sell foods and beverages high in fat and/or sugar and/or sodium including, but not limited to the foods enumerated in the Red Category (non-packed foods). There shall be a shift towards healthier fat consumption by providing more foods with unsaturated fats and limiting foods laden with saturated and trans fats.  

• The daily intake for carbohydrates should be within the recommended limits while the daily intake for foods with free sugars should be less than 10% of total energy. For additional health benefits, WHO recommends a further reduction in sugar consumption to less than % of total energy.  

• The daily intake for sodium should be at least 500 milligrams (mg) but not more than 800 mg per day (PDRI, 2015). To reduce salt and sodium consumption, salt intake should be less than two (2) grams per day this is equivalent to 800 mg of sodium). This is approximately equivalent to less than half a teaspoon of salt. Foods naturally high in sodium (i.e., processed foods and canned goods) as well as foods with added sodium and salt should also be limited. School/Canteen personnel from the Department of Education shall practice gradual reduction of salt in order for the school children and personnel to adapt to the reduced saltiness of foods through time.  

• Pinggang Pinoy is a Filipino plate-based food guide that shows the approximate relative proportions of each of the food groups for consumers to eat a high proportion of vegetables and fruits, eat moderate amounts of energy and protein-rich foods, and consume less fatty and sugary foods.  

• Reading Nutrition Facts Most food products have Nutrition Facts on their labels which provide information about the nutrition content of a food or drink as prescribed by the Department of Health. The nutrition facts are presented in a tabular form declaring the amounts of protein, carbohydrates (dietary fiber and sugar), fat (saturated fat, trans fat, and cholesterol), sodium, and energy or calories.  

  1. Healthy diet –balance in food intake which: (a) achieves energy balance and a healthy weight; (b) limits energy intake from total fats, and shifts fat consumption away from saturated fats to unsaturated fats and towards the elimination of trans-fatty acids; (c) increases consumption of fruits and vegetables, legumes, whole grains, and nuts: (d) limits the intake of free sugars, and (e) limits salt (sodium) consumption from all sources  

• Use cooking methods that require little or no fat or oil such as steaming, boiling, sautéing, pan frying, and baking. 
• Before cooking, remove visible fat from meat, and skin from poultry; 
• Use oils sparingly. 
• Reduce the added salt when cooking food. 
• Use low-fat products such as skimmed milk, low-fat spread, low-fat cheese, and light mayonnaise. 
• Use iodized salt instead of plain salt because of its iodine content which is associated with the mental development of children, and in compliance with RA 8172 or the ASIN Law. 
• Reduce the amount of added condiments such as monosodium glutamate, soy sauce, fish sauce, ketchup, and other locally available condiments in cooking. 
• Avoid the use of artificial flavours; instead, use natural herbs and spices such as garlic, onion, turmeric, ginger, black pepper, chilli pepper, and others. 
• Remove excess fat/oil from soup and soup stocks. 
  

5. Increasing the Availability and Accessibility of Healthy and Safe Foods 

• Safe drinking water should be made readily available. 

• Soy sauce, fish sauce, and other locally available condiments/sauces should not be readily available on dining tables and in the dining area. These should only be served upon request. 

• Schools shall advise parents and guardians to provide healthy foods and beverages to be consumed in schools baon} by their children. School children (elementary, secondary, and senior high) shall not bring unhealthy foods and beverages to school.

• Offices and Schools may conduct local initiatives to support and promote the consumption of healthy foods such as "Meatless Monday" to promote sources of protein other than meat, "Vegie-Tuesday" to promote vegetable consumption, "Native Wednesday" to promote the consumption of native foods, "Fibrous Thursday" to promote the consumption of foods rich in dietary fibers and "Fishy Friday" to promote the consumption of fish. 

• Canteens and other areas where food is served shall adhere to the provisions of the  Department of Education (2016) Policy and Guidelines for the Comprehensive Water, Sanitation and Hygiene in Schools Programme.

• Canteens and other areas where food is served shall post signages that only healthy food and drinks are served on the premises, as well as important nutrition messages such as the Nutritional Guidelines for Filipinos, which includes Pinggang Pinoy Healthy Food Plate and Ten (10) Kumainments, among others.