• The energy value of the meal shall be distributed between the energy-providing nutrients, carbohydrates (45 -65 % of total energy), proteins (10-30 % of total energy) and fats (25 – 35 % of total energy). Meals shall provide a nutritious diet based on a variety of foods from the six food groups listed in the national FBDGs. Examples of meal plans showing portions from each food group for the 4-8, 9-13 and 14–18-year-old age groups are shown in Annex II of the policy document. 

• A four-week cycle menu based on the meal standards and incorporating the food standards shown in Table 2 shall be used in planning school lunches. The menu shall be approved by the National Nutrition Centre and shall be prominently displayed in the meal preparation and dining areas. School authorities shall also ensure that food and menu lists submitted by canteen concessionaires comply with the nutrition standards. 

• The portion sizes of food items offered to students and staff should reflect and support healthy eating behaviours. Appropriate portions for each age group shall be determined in planning meals to ensure that nutrition standards are met. Examples of standard serving portions by age group are listed in Annex III of the policy document. 

• Peas/beans, vegetables, fruits and starchy fruits, roots and tubers and/or whole grain cereals shall be part of daily lunch menus. Frozen vegetables can be used to increase variety when fresh choices are unavailable but shall be served no more than twice per week. Fresh or canned fish shall be served at least twice per week. 

• The total fat intake of meals shall be reduced by: the use of low-fat or skimmed milk, when required, in food preparation; the use of low-fat animal products; removal of visible fat from meats and poultry; and avoiding the use of fried foods. 

• The sodium content of meals shall be reduced by the avoidance of food products such as processed meats (smoked, pickled and cured products), canned soups, and condiments such as bouillon cubes or broths, soy sauce and seasoning blends containing salt. Processed meats include bacon, ham, salami, sausage, hot dogs, corn beef, deli and luncheon meats. These foods are high in fat and salt, and may also contain sodium nitrate as a preservative, which further boosts the sodium content. 

• The amount of salt added during food preparation shall be reduced and replaced by the use of onions, garlic, herbs, spices, citrus juices, vinegar and salt-free seasoning blends to add flavor. Frozen vegetables (because of their lower sodium content) shall be used instead of canned vegetables when supplies of fresh vegetables are limited. Canned peas/beans shall be served no more than once per week and should be drained and rinsed thoroughly in running water before use to reduce the sodium content. 

• Water shall be served with meals. Drinking water shall be always provided free of charge on school premises. 

• Safe food practices shall be followed in the preparation of meals. School principals shall ensure that all persons handling food, including those working in school canteens/cafeterias, hold a Food Handler’s certificate and have the appropriate knowledge to carry out their duties without compromising food safety standards. Food service personnel shall also receive adequate supervision and in-service training in food safety to ensure standards are maintained. 

• Particular attention shall be given to children with food allergies, those with special dietary requirements or those who may require assistance with eating. Parents shall inform the school principal about the child’s individual requirements and any guidelines received about their nutritional management. 

The policy also established some recommendations for meals time allocation and ensuring good conditions in the food service/canteen areas: 

• Students shall be provided with adequate time to eat lunch, at least 10 minutes for breakfast and 20 minutes for lunch, from the time the student is seated. 

• School personnel and canteen concessionaires shall ensure that food service and dining areas in schools are kept clean, have an appropriate number of serving areas and have enough space for seating all students comfortably. 

• School principals shall ensure that there are adequate supplies of appropriate food preparation and service equipment including standardized plates, bowls, cups and cutlery in school kitchens and other food preparation areas. 

• Facilities for hand washing shall be provided; students shall be encouraged to wash their hands before meals to prevent the spread of germs and reduce the risk of illness. 

• Food shall not be used as a reward or a punishment for student behaviours.