[email protected] introduction of guidebook for school lunch supplier

[email protected]

Introduction of Guidebook for School Lunch Supplier

Guidebook for School Lunch Supplier

Aims

To further elaborate on the ‘Nutritional Guidelines on School Lunch for Primary School Students’

To list out principles and information concerning healthy eating and food safety

To give examples on different food groups

To provide healthy lunch menus as well as useful practical tips

Content…☺ Principles of Healthy Eating

☺ Importance of Healthy Lunch

☺ Production Guide for Healthy Lunch Box

☺ Food Safety Measures on School Lunch

☺ Memorandum on Nutritional Standard of Healthy Lunch

☺ Healthy Lunch Recipes

☺Principles of Healthy Eating

☺Importance of Healthy Lunch

☺Production Guide for Healthy Lunch Box

☺Food Safety Measures on School Lunch

☺Memorandum on Nutritional Standard of Healthy Lunch

☺Healthy Lunch Recipes

Choose a variety of food

Consume grains and cereals as the major component of each meal

Have enough fruit and vegetables

Eat moderate amount of lean meat (including red meat, poultry, fish, seafood), eggs, legumes and low-fat dairy products

Drink adequate amount of fluids

Have regular meals

Have a balanced diet, do more exercise and maintain a healthy weight

Principles of Healthy Eating

What is a balanced diet?

Eat Most – Grains & Cereals

Eat More – Fruit and Vegetables

Eat Moderately – Meat, Seafood, Eggs, Legumes and Dairy Products

Eat Less – Oil, Sugar and Salt

Drink 6-8 glasses of fluid each day

Importance of Healthy Lunch

A healthy lunch can help students: Obtain adequate amount of

nutrients, esp. protein, calcium and iron for growth and development

Establish a good eating habit

Improve the ability of children to concentrate and learn more effectively

Boost their immunity

Production Guide for Healthy Lunch Box - Quantity

Lunch should be able to meet one-third of the daily nutritional needs of a school child

Provide examples of different food groups, 　　　　　 and 　

P.1-P.3 students P.4-P.6 students

quantity of one servingrecommended quantity oflunch for students

Recommended Quantity of Lunch for Students

Food Group P.1 – P.3 Students P.4 – P.6 Students

Grains & Cereals At least 4 servings At least 5 servings

Vegetables At least 1 serving At least 1 serving

Meat, Poultry, Fish, Eggs, Legumes

1-2 servings 1½ - 2½ servings

Fruit Minimum ½ serving

Minimum ½ serving

Fats and Oil Maximum 2 servings

Maximum 2 servings

Production Guide for Healthy Lunch Box - Quantity

Follow the recommended quantity in the table for lunch boxes with grains and cereals, vegetables and meat in the ratio of 3 ： 2 ： 1

Provides different examples of grains and cereals, vegetables, meat or its alternatives and fats

Conversion Table of Common Measurement Units

Production Guide for Healthy Lunch Box - Quality

Include the rationales, examples and applications of the following areas:

Good Practices Encouraged Food Items Limited Food Items Strongly Discouraged Food Items

Production Guide for Healthy Lunch Box - Quality

Lunch suppliers should

Supply vegetables every day

Use limited amount of vegetable oil for cooking

Remove all visible animal fat and excessive oil used in cooking before serving

Encouraged Food Items

Lunch suppliers should include ALL the following food categories in AT LEAST ONE menu choice on ALL school days:

Whole grains or high fibre grains/cereals

Low-fat dairy products or other calcium-rich food items

Limited Food Items Lunch suppliers should NOT serve

ANY of the following items on more than 2 school days per week:

Grains and cereals with added fat or oil and sauce

Sauce or gravy with high salt or fat content

Fatty cut of meat and poultry with skins

Whole-fat dairy products

Processed or preserved meat, eggs and vegetable products

The following food items are strongly discouraged in ALL menu choices

Deep-fried food items

Food items with added animal fat, plant sources of saturated fat or hydrogenated fat

Hi-sugar food, desserts or beverages

Items with very high salt content

Strongly Discouraged Food Items

Other information…

Food Sources and Functions of Major Nutrients introduces various kinds of nutrients and their main functions

Tips for Designing Healthy Lunch Menuprovides practical recommendations for lunch suppliers to produce quality lunch

Tips for Designing Healthy Lunch Menu

Food Safety Measures on School Lunch Includes common food safety issues and

measures in different cooking systems

Cook-serve System Cook-chill System

Food Safety Measures on School Lunch

Summary of Important Food Safety Points

Lists out clearly the critical safety points of different production systems to ensure safety and hygiene in each step, so as to prevent food safety issues

Memorandum on Nutritional Standard of Healthy Lunch Provides practical tips

based on the following areas ： Menu planning Quantity Choice of ingredients Cooking Additional fruit or

beverages

Menu Planning

Avoid repeating the same ingredient on the same day

Use a wide variety of ingredients

Prevent serving limited food items on more than two school days per week

Do not supply ‘Strongly Discouraged Food Items’

Quantity

Grains & Cereals : Vegetables : Meat = 3:2:1

At least one serving of vegetables should be provided every day

At least 2.5 servings of fruit should be provided in each week

Choice of Ingredients

Choose mainly fresh food as ingredient

Select low-fat dairy products and fresh lean meat or skinned poultry

Choose high-fibre grains and cereals

Avoid high-fat or high-salt ingredients

Cooking Low salt, low fat, and low sugar should be

the key features in cooking Remove any visible fat from meat and skin

from poultry before cooking Use steaming, boiling, quick-boiling,

baking or sauté with little oil instead of oily ways of cooking

Choose plant oil such as olive oil, canola oil or corn oil for cooking

Avoid using high-fat or high-salt sauce or separate the sauce and main dish

Healthy LunchRecipes

Provides 30 healthy lunch recipesfor lunch suppliers’ reference.

Healthy Lunch Recipes

In each recipe ： Recommended portion for P.1-

P.3 and P.4-P.6 students Preparation Dietitian’s tips

Features of recipes ：☺ Healthy & Tasty☺ Appealing☺ Use low-fat ingredients☺ Use low-fat cooking methods☺ Suggest using herbs or other

seasonings to replace salt

Sauteed Beef with Sweet Peas and Peaches (with Rice)

Add corn kernels to white rice to increase the fibre content of the grains

Including fruit in the recipe can not only increase the fibre content of the dish, but also make the dish more appealing

Japanese Style Beef (with Rice)Cooking red rice with white rice can increase the fibre consumption.

White rice ： red rice = 3:1

Yam strands also contain lots of fibre.

Let Dietitian Tell You…


Is potato vegetable?

No, it belongs to the ‘Grains and Cereals’ group.

Other plant foods in the ‘Grains and Cereals’ group include corn, taro, sweet potato and

carrot, but they are also counted as vegetables.

Pumpkin is in the ‘Vegetables’ group only.


Green leafy vegetables are difficult to process and would easily become yellow after cooking.

Children usually find it not appealing and refuse to eat. What can I do?

The colour of green leafy vegetables can be retained in the cook-serve system, but the food temperature

and delivery time should be well controlled.

Lunch suppliers using cook-chill system may consider other vegetables, such as cabbage, zucchini, Chinese

mushroom, straw mushroom, tomato or Chinese cabbage, as alternatives.


Even if healthy options are available, children still like choosing the unhealthy ones. How can lunch suppliers help them

choose a healthy lunch?

List out clearly all the ingredients and cooking methods used in the menu every day to facilitate

parents to educate children about choosing a healthy lunch box.

Use ‘Today’s Special’ to highlight the healthy lunch box of the day.


How many calories should be provided in children’s lunch ？

Approximately 600-650kcal

Let Dietitian Tell You…Is the food quantity supplied in lunch of junior

primary students the same as that of senior primary students ？

As the daily nutritional needs of junior primary students are not the same as that of senior primary students, their

demand for grains and cereals and meat are also different. Please refer to ‘Nutritional Guidelines on

Lunch for Primary Students’ for more information about the recommended intake quantity.

The recommended amount of vegetables and fruit is generally the same for all students.

Let Dietitian Tell You…Is margarine healthier than butter that it doesn’t

matter at all if we use more for cooking?

No. Like butter, margarine will also negatively affect our health if we overuse it for cooking.

Margarine mainly contains ‘trans fat’ which will raise our blood cholesterol level. Moreover,

margarine has the same calorie content as butter, excessive consumption of these fats may also lead

to overweight or obese.

Support ‘[email protected]’ Campaign

What you can do for our children includes: Supplying quality healthy lunch for students

with reference to ‘Nutritional Guidelines on Lunch for Primary School Students’ of DH

Ensuring that all lunch boxes supplied for students meet the nutritional needs and food safety standard.

Cooperate with schools and parents to establish a healthy eating environment and improve children’s health

You are cordially invited…

To work together with us and give a healthy eating environment to our

next generation!

For updated guidelines and other health information, please visit the website of

the Central Health Education Unit of the Department of Health at

www.cheu.gov.hk

～ Thank You ～

[email protected] introduction of guidebook for school lunch supplier

Documents

healthy lunch menus

healthy lunch menu slide

quality lunch slide

lunch boxes

school lunch memorandum

school lunch supplier

recommended quantity

food items limited food