Search Legislation

The Nutritional Requirements for Food and Drink in Schools (Scotland) Regulations 2008

What Version

 Help about what version
  • Latest available (Revised)
  • Original (As made)

Status:

This is the original version (as it was originally made). This item of legislation is currently only available in its original format.

Regulation 4

SCHEDULE 4Food and drink requirements otherwise than as part of a school meal

This schedule has no associated Executive Note

1.  Fruit and vegetables must be made available in any place within the premises where food is provided.

2.—(1) No salt shall be available to add to food after the cooking process is complete.

(2) Other condiments may be available to pupils only in individual portions of no more than 10 millilitres.

3.—(1) With the exception of savoury snacks no food that has been fried in the cooking or manufacturing process shall be made available in any place within school premises where food is provided.

(2) Savoury snacks–

(a)may be made available only in individual portions which do not exceed 25 grams; and

(b)must contain–

(i)a total fat content which does not exceed 22 grams per 100 grams;

(ii)a total saturated fat content which does not exceed 2 grams per 100 grams;

(iii)a total sodium content which does not exceed 0.6 grams per 100 grams; and

(iv)a total sugars content which does not exceed 3 grams per 100 grams.

4.—(1) No confectionery shall be made available in any place within school premises where food is provided.

(2) Cakes, biscuits or puddings must not contain any confectionery.

5.  Subject to paragraphs 6 to 8, only the following drinks may be provided:–

(a)milk;

(b)milk drinks;

(c)drinking yoghurts;

(d)soya, oat and rice based drinks enriched with calcium;

(e)fruit juice;

(f)vegetable juice;

(g)drinks comprising combinations of fruit juice or vegetable juice with water;

(h)drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination;

(i)tea and coffee; and

(j)bottled water.

6.—(1) Milk must contain a total fat content which does not exceed 1.8 grams per 100 millilitres.

(2) Milk drinks and drinking yoghurts must contain–

(a)a total fat content which does not exceed 1.8 grams per 100 millilitres; and

(b)a total sugars content which does not exceed 10 grams per 100 millilitres provided that the total sugars content does not exceed 20 grams per portion.

7.  Soya, oat and rice based drinks enriched with calcium must contain–

(a)a total fat content which does not exceed 1.8 grams per 100 millilitres; and

(b)a total sugars content which does not exceed 5 grams per 100 millilitres provided that the total sugars content does not exceed 10 grams per portion.

8.—(1) Fruit juice and vegetable juice must–

(a)have no added salt;

(b)have no added sugars except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and

(c)be made available only in individual portions not exceeding 200 millilitres.

(2) Drinks comprising combinations of fruit juice or vegetable juice with water must–

(a)contain a minimum of 50% fruit juice or vegetable juice;

(b)be made available only in individual portions not exceeding 400 millilitres;

(c)have no added salt;

(d)have no added sugars except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre; and

(e)contain a total sugars content which does not exceed 20 grams per portion.

(3) Drinks comprising blends of fruit, vegetables, fruit juice or vegetable juice in any combination must–

(a)be made available only in individual portions not exceeding 200 millilitres;

(b)have no added salt; and

(c)have no added sugars except sugar which has been added for the purpose of regulating acidic taste in an amount (expressed as dry matter) not exceeding 15 grams per litre.

Back to top

Options/Help

Print Options

Close

Legislation is available in different versions:

Latest Available (revised):The latest available updated version of the legislation incorporating changes made by subsequent legislation and applied by our editorial team. Changes we have not yet applied to the text, can be found in the ‘Changes to Legislation’ area.

Original (As Enacted or Made):The original version of the legislation as it stood when it was enacted or made. No changes have been applied to the text.

Close

Opening Options

Different options to open legislation in order to view more content on screen at once

Close

Executive Note

Executive Note sets out a brief statement of the purpose of a Scottish Statutory Instrument and provides information about its policy objective and policy implications. They aim to make the Scottish Statutory Instrument accessible to readers who are not legally qualified and accompany any Scottish Statutory Instrument or Draft Scottish Statutory Instrument laid before the Scottish Parliament from July 2005 onwards.

Close

More Resources

Access essential accompanying documents and information for this legislation item from this tab. Dependent on the legislation item being viewed this may include:

  • the original print PDF of the as enacted version that was used for the print copy
  • lists of changes made by and/or affecting this legislation item
  • confers power and blanket amendment details
  • all formats of all associated documents
  • correction slips
  • links to related legislation and further information resources
Close

More Resources

Use this menu to access essential accompanying documents and information for this legislation item. Dependent on the legislation item being viewed this may include:

  • the original print PDF of the as made version that was used for the print copy
  • correction slips

Click 'View More' or select 'More Resources' tab for additional information including:

  • lists of changes made by and/or affecting this legislation item
  • confers power and blanket amendment details
  • all formats of all associated documents
  • links to related legislation and further information resources