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The Nutritional Requirements for Food and Drink in Schools (Scotland) Regulations 2020

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PART 1Primary school meals and at other times

1.  The requirements in this Part apply to the provision of food and drink for primary school pupils—

(a)as part of a school meal,

(b)on the premises of primary schools otherwise than as part of a school meal.

2.  Specified meat and processed specified meat cannot be served other than as part of a school meal.

3.  Breakfast cereals provided must contain—

(a)a total sugars content which does not exceed 15 grams per 100 grams,

(b)a total sodium content which does not exceed 440 milligrams per 100 grams,

(c)a total salt content which does not exceed 1.1 grams per 100 grams,

(d)a total fibre content of at least 3 grams per 100 grams.

4.  Bread and bread rolls provided must contain a total fibre content of at least 3 grams of AOAC fibre per 100 grams(1).

5.  Pastry and products containing pastry can be provided no more than twice a week.

6.  Sweetened yoghurt, fromage frais or other milk based desserts can be provided only in individual portions which do not exceed 125 grams and each portion must contain—

(a)a total sugars content which does not exceed 10 grams per 100 grams,

(b)a total fat content which does not exceed 3 grams per 100 grams.

7.  No confectionery can be provided.

8.—(1) Oils must contain a total saturated fat content which does not exceed 16 grams per 100 grams and—

(a)a total monounsaturated fat content of at least 55 grams per 100 grams, or

(b)a total polyunsaturated fat content of at least 30 grams per 100 grams.

(2) Fat spreads must contain—

(a)a total saturated fat content which does not exceed 20 grams per 100 grams,

(b)a combined total monounsaturated and polyunsaturated fat content of at least 30 grams per 100 grams.

9.—(1) No salt is to be provided to add to food after the cooking process is complete.

(2) Condiments other than salt can be provided to pupils only in individual portions of no more than 10 millilitres.

10.  Only the following drinks can be provided—

(a)plain water (still or sparkling),

(b)plain milk and calcium enriched milk alternatives,

(c)milk drinks with no added sugar,

(d)drinking yoghurts with no added sugar.

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

(2) Calcium enriched milk alternatives must contain—

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

(b)a total sugars content which does not exceed 0.5 grams per 100 millilitres.

(3) Milk drinks and drinking yoghurts must contain—

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

(b)a total sugars content which does not exceed 5 grams per 100 millilitres.

(1)

AOAC is the standard methodology used in product analysis food labelling for calculating fibre.

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