Summary of standards
The “diet” in school with full-day teaching consists of breakfast, lunch and two snacks.
Recommended types of food and dishes for individual meals.
| Meal | % of daily needs | Recommended types of food and dishes for individual meals |
|---|---|---|
| Breakfast | 20 | Milk or milk products, freshly prepared milk drinks, cereal flakes or whole grain bread, nuts and seeds (ground), cheese, butter, marmalade, honey, dairy spreads, freshly prepared spreads from legumes, fish or vegetables, eggs, seasonal fruits and vegetables, and natural fruit juices. |
| Mid-day snack | 15 | |
| Lunch | 35 | Soups, boiled vegetables or mixed stews, vegetables, potatoes, legumes and grains, complex meat dishes with vegetables, potatoes and grain products, meat, poultry, fish, eggs, fresh vegetable and fruit salads. |
| Mid-afternoon snack | 10 | Milk, yoghurt, fermented milk, whole grain products, dough and whole grain dough products: biscuit dough, fruit or cheese crackers, pies, strudels, etc. fruit, and fruit juices without added sugar. |
The basis for calculating the norms in meals is the recommended daily energy intake according to age and according to the meal.
*Foods that are offered as snacks should mostly be prepared from whole meal flour or mixtures of whole meal flour. Preferably, these snacks should include milk dough with the addition of eggs, fruits and vegetables.
Recommended food categories in planning weekly menus for students
| Food categories | Recommended types of food |
|---|---|
| Milk and milk products | Milk, unsweetened milk drinks, fermented milk products with reduced fat, but not less than 2.5%, milk fat, cheese (all types of cheese), spread cheese, milk spreads as well as semi-hard cheese. |
| Meat, meat products, fish, eggs | Poultry meat (without skin), veal and lamb, and other red meat (recommendation: lean pork and beef); boneless filleted fish. Canned fish (sardine, tuna, etc.) can also be used to prepare fish pâté; eggs exclusively from chickens and thermally processed. |
| Legumes and nuts | Legumes (beans, lentils, peas, green beans, soybeans, etc.), freshly prepared spreads, stews from legumes, thick soups, etc.; nuts (walnuts, hazelnuts, almonds, etc.) and seeds (sesame, sunflower, flax, pumpkin, poppy) suitable for consumption by children of the appropriate age. |
| Grains, grain products and potato | Bread, pastry, pasta, and other products, preferably those from whole grains (barley, rye, or millet porridge, rice, buckwheat, cereal flakes or a mixture of cereal flakes, wheat and corn semolina); potato - as a side dish, boiled, baked in a little fat, a puree or component of a stew. |
| Fruit | All types of fresh/seasonal fruit, unsweetened fruit compotes, dried fruit, deep frozen (only in the absence of fresh) |
| Vegetables | All types of fresh/seasonal vegetables. Deep frozen or heat treated only in case of lack of fresh. |
| Fats | Butter Oils - exclusively vegetables (olive, sunflower, beet, pumpkin). Do not use vegetable oils rich in saturated and trans fats (palm oil, coconut oil, etc.). Cream with 12% milk fat. |
| Cakes, compotes, marmalades, jams, honey, pudding, ice cream, etc. | Cakes – prepared in the school's kitchens, ready-made cakes with a small amount of sugar and fat, preferably those produced from whole grain, without cream based on raw eggs. Compotes – made from fresh fruit, best unsweetened or sweetened with a little sugar or honey. In case of lack of fruit, industrial compotes can be used, which are diluted by adding 20% water. Marmalade, jam and honey - preference should be given to those marmalades and jams with little sugar, but without the addition of artificial sweeteners. All types of honey. Pudding – to prepare milk puddings, preference to be given to puddings prepared with little added sugar. Fresh or dried fruit, as well as nuts and seeds, can be added to puddings. Milk ice cream. |
| Spices | Iodized table salt, apple vinegar, wine, lemon juice, parsley, celery, basil, rosemary, mayonnaise, oregano, mint, bay leaf, cinnamon, etc. |
| Water and water-based beverages | Water for drinking Herbal tea (chamomile, mint, thyme, rosehip) and fruit. For sweetening, give preference to honey, sugar to be added in small amounts. |
Recommended frequency of food categories in a weekly menu:
| Food Category | Frequency of consumption |
|---|---|
| Milk and milk products | Every day |
| Meat, poultry, eggs, legumes | At least three times a week |
| Fish | At least once a week |
| Cereals and cereal products | Every day |
| Vegetables and fruits | Every day |
| Foods with fat, simple sugars | Once a week |
| Water | Every day |