Summary of standards
Breakfast and snacks: Food qualities and frequencies for health-promoting and sustainable breakfast and snacks on five catering days
| Food group | Food qualities-optimal choice | Food quantities and frequencies Orientation values for food quantities for five catering days, per pupil, primary school level and secondary school level | ||
|---|---|---|---|---|
| Mixed Diet | Ovo-Lacto Vegetarian Diet | |||
| Grain, grain products and potatoes | · wholemeal products · pseudo cereals · muesli without sugar or sweetener | min. 10 x (min. 2 x daily) p: approx. 450 g, s: approx. 500-700 g › thereof: min. half of the daily offer from wholemeal products | min. 10 x (min. 2 x daily) p: approx. 450 g, s: approx. 500-700 g › thereof: min. half of the daily offer from wholemeal products | |
| Vegetables and salad | · vegetables, fresh or frozen · legumes · salad | min. 5 x (min. 1 x daily) p: approx. 500 g, s: approx. 550-750 g › thereof: min. 3 x as raw vegetables | min. 5 x (min. 1 x daily) p: approx. 500 g, s: approx. 550-750 g › thereof: min. 3 x as raw vegetables | |
| Fruit | · fruits, fresh or frozen, without sugar or sweetener · nuts (unsalted) and oilseeds | 10 x (2 x daily) p: approx. 900 g, s: approx. 1000-1200 g › thereof: min. 2 x as nuts or oilseeds p: approx. 25 g, s: approx. 50-60 g | 10 x (2 x daily) p: approx. 900 g, s: approx. 1000-1200 g › thereof: min. 2 x as nuts or oilseeds p: approx. 25 g, s: approx. 50-60 g | |
| Milk and dairy | · milk, plain yoghurt, buttermilk, sour milk, kefir: max. fat content 3.8 % · quark: max. fat content 5 % → each without sugar or sweetener · cheese: max. fat content 30 % | min. 10 x (min. 2 x daily) p: approx. 1200 g, s: approx. 1400-1600 g | min. 10 x (min. 2 x daily) p: approx. 1200 g, s: approx. 1500-1700 g | |
| Meat, sausage, fish1 and eggs2 | meat and cold cuts: max. 20 % fat | max. 2 x meat / cold cuts offered p: approx. 20 g, s: approx. 40-50 g | omitted in an ovo-lacto-vegetarian diet2 | |
| Oils and fats | · rapeseed oil · linseed, walnut, soybean, olive oil · margarine made from the oils mentioned | rapeseed oil as standard oil p: approx. 30 g, s: approx. 30-50 g | rapeseed oil as standard oil p: approx. 30 g, s: approx. 30-50 g | |
| Beverages | · water · fruit and herbal tea → each without sugar or sweetener | beverages are available at any time | beverages are available at any time | |
1. Given the eating habits of German children and adolescents, fish was not included in the nutrient-optimised breakfast and snack menus.
2. There is no recommendation on the number of eggs to be consumed. In the nutrient-optimised meal plans, approx. 20-30 g (mixed diet) or 30-40 g (ovo-lacto-vegetarian diet) of eggs per week were calculated for breakfast and snacks.
Lunch: Food qualities and frequencies for a health-promoting and sustainable lunch on five catering days
| Food group | Food qualities-optimal choice | Food quantities and frequencies Orientation values for food quantities for five catering days, per pupil, primary school level and secondary school level | |
|---|---|---|---|
| Mixed diet | Ovo-lacto-vegetarian diet | ||
| Grain, grain products and potatoes | · wholemeal products · pseudo cereals · potatoes, raw or precooked · parboiled rice or brown rice | 5 x (1 x daily) p: approx. 600 g, s: approx. 650-800 g thereof: › min. 1 x wholemeal products › max. 1 x potato products | 5 x (1 x daily) p: approx. 600 g, s: approx. 650-800 g thereof: › min. 1 x wholemeal products › max. 1 x potato products |
| Vegetables and salad | · vegetables, fresh or frozen · legumes · salad | 5 x (1 x daily) p: approx. 800 g, s: approx. 900-1200 g thereof: › min. 2 x as raw vegetables › min. 1 x legumes p: approx. 80 g, s: approx. 100-120 g | 5 x (1 x daily) p: approx. 900 g, s: approx. 1000-1400 g thereof: › min. 2 x as raw vegetables › min. 1 x legumes p: approx. 140 g, s: approx. 150-200 g |
| Fruit | · fruits, fresh or frozen, without sugar or sweetener · nuts (unsalted) and oilseeds | min. 2 x p: approx. 150 g, s: approx. 150-200 g › thereof: min. 1 x as whole fruit | min. 2 x p: approx. 150 g, s: approx. 150-200 g thereof: › min. 1 x as whole fruit › min. 1 x nuts or oilseeds p: approx. 25 g, s: approx. 25-30 g |
| Milk and dairy | · milk, plain yoghurt, buttermilk, sour milk, kefir: max. fat content 3,8 % · quark: max. fat content 5 % → each without sugar or sweetener · cheese: max. fat content 30 % | min. 2 x p: approx. 200 g, s: approx. 200-300 g | min. 2 x p: approx. 200 g, s: approx. 200-300 g |
| Meat, sausage, fish and eggs3 | Lean muscle meat | max. 1 x meat /sausage p: approx. 60 g, s: approx. 70-90 g › thereof: min. 2 x lean muscle meat within 20 catering days 1 x fish p: approx. 45 g, s: approx. 50-70 g › thereof: min. 2 x fatty fish within 20 catering days | omitted in an ovo-lacto-vegetarian diet |
| Oils and fats | · rapeseed oil · linseed, walnut, soybean, olive oil · margarine made from the oils mentioned | rapeseed oil as standard oil p: approx. 30 g, s: approx. 30-40 g | rapeseed oil as standard oil p: approx. 30 g, s: approx. 30-40 g |
| Beverages | · water · fruit and herbal tea → each without sugar or sweetener | beverages are available at any time | beverages are available at any time |
3. There is no recommendation on the number of eggs to be consumed. In the nutrient-optimised meal plans, approx. 20-30 g (mixed diet) or 40-50 g (ovo-lacto-vegetarian diet) of eggs per week were calculated for lunch.