Clare Harper, Research NutritionistSelby 19th April 2010

Primary School Food Survey 2009: The impact of regulating school food on children’s fruit and vegetable intakes

Primary School Food Survey 2009

Aim: to assess – provision of food and drink at lunchtime– food and drink choices of school lunch and packed lunch

pupils– food and drink eaten by school lunch and packed lunch pupils – compliance with standards for school food.

Fieldwork: Feb-April 2009; 5 consecutive days during lunchtime

Sample: 136 primary schools

6,696 pupils having a school lunches

3,428 pupils having packed lunches

Slide 3

Results: 1. Provision - food and drink provided by caterers at lunchtime

0 5 10 15 20 25

Fruit-based desserts

Baked beans

Fruit juice

Starchy foods cooked in fat

Water

Non-permitted food and drink

Milk, yogurt and milky drinks

Condiments

Sandwiches

Starchy foods not cooked in fat

Other desserts

Fruit

Main dishes

Vegetables and salad

Percentage of food and drink provided

2005

2009

Each bar shows how many types of food or drink were provided in a given food group as

a percentage of all items provided by the caterer at lunchtime

Slide 4

2. Food and drink selected by pupils at lunchtime

0 10 20 30 40 50 60 70 80 90 100

Fruit juice

Sandwiches

Fruit-based desserts

Non-permitted food and drink

Baked beans

Fruit

Milk, yogurt and milky drinks

Condiments

Water

Starchy foods cooked in fat

Starchy foods not cooked in fat

Vegetables and salad

Other desserts

Main dishes

Percentage of pupils taking

2005

2009

Each bar shows the percentage of pupils having a school lunch who took an item of food or drink from a specific food group

Slide 5

3. Change in % of pupils having a school lunch who took an item of food and drink from a specific food group

-10 -5 0 5 10 15 20 25

Starchy foods cooked in fat

Non-permitted food and drink

Condiments

Other desserts

Main dishes

Baked beans

Sandwiches

Milk, yogurt and milky drinks

Fruit

Starchy foods not cooked in fat

Fruit-based desserts

Fruit juice

Vegetables and salad

Water

Change in percentage of pupils taking, 2005 - 2009

Each bar shows the change between 2005

and 2009 in the percentage of pupils having a school lunch who took an item of food or drink from a specific food group

Slide 6

4. Consumption by food group

Overall: • Pupils in 2009 were taking a healthier balance of foods compared with pupils in 2005.

Wastage:

• In 2009 24% of food and drink taken was wasted (23% in 2005)• Lowest for: meat products, baked beans, other desserts, starchy food cooked in fat• Highest for: vegetables, carbohydrate and vegetable dishes, fruit and salad

Slide 7

5. Pupil’s consumption of fruit and vegetables

Number of portions of fruit and vegetables taken by school lunch and packed lunch pupils, by food group

School lunch Packed lunch

Food or drink%

eatingConsume

rs only

All pupil

s

% eating

Consumers only

All pupil

s

Vegetables, salad or dishes with vegetables

70.4 1.20.8

19.8 0.6

0.1

Baked beans and pulses 30.6 0.8 0.2 0.2 0.7 0.0

Fruit or fruit-based desserts 36.1 1.2 0.4 41.2 1.8 0.8

All foods containing vegetables, salad, baked beans, pulses or fruit (excluding fruit juice)

89.2 1.7 1.5 51.0 1.7 0.9

Fruit juice 14.5 0.7 0.1 16.5 0.9 0.1

All food and drink containing vegetables, baked beans, pulses or fruit (including fruit juice)

91.0 1.8 1.6 58.2 1.8 1.0

Base: 3,428 packed lunch pupils; 6,696 school lunch pupils

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Primary School Food Survey: Challenges

Caterer’s need to: Continue to reduce the number of times that starchy foods cooked in fat and

meat products are provided Increase the range of ways in which fruit and fruit-based desserts are

provided Encourage more pupils to take fruit and fruit-based desserts at lunchtime Find more ways to include vegetables in recipes Increase the iron and zinc content of recipes and meals Select lower sodium products in cooking

Pupils need to be encouraged to: Take more portions of fruit Eat more of the vegetables and fruit taken Choose alternatives to starchy foods cooked in oil and meat products even

when they are on the menu

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Primary School Food Survey: Conclusions

Findings provide strong evidence

Lunchtime food provision and food consumption in primary schools in England is substantially ‘healthier’ compared 2005

A large number of schools have catering provision which is compliant with most of the food-based and nutrient-based standards.

Improvements need to be made Fruit and vegetable provision Encouraging pupils to make healthier food choices

Conclusion: School food today

Slide 10

Pupils are taking and eating substantially more healthy school meals compared with pupils in 2005

www.schoolfoodtrust.org.uk