3 AimsTo further elaborate on the ‘Nutritional Guidelines on School Lunch for Primary School Students’To list out principles and information concerning healthy eating and food safetyTo give examples on different food groupsTo provide healthy lunch menus as well as useful practical tips
4 Content… Principles of Healthy Eating Importance of Healthy Lunch Production Guide for Healthy Lunch BoxFood Safety Measures on School LunchMemorandum on Nutritional Standard of Healthy LunchHealthy Lunch Recipes
5 Principles of Healthy Eating Importance of Healthy LunchProduction Guide for Healthy Lunch BoxFood Safety Measures on School LunchMemorandum on Nutritional Standard of Healthy LunchHealthy Lunch Recipes
6 Principles of Healthy Eating Choose a variety of foodConsume grains and cereals as the major component of each mealHave enough fruit and vegetablesEat moderate amount of lean meat (including red meat, poultry, fish, seafood), eggs, legumes and low-fat dairy productsDrink adequate amount of fluidsHave regular mealsHave a balanced diet, do more exercise and maintain a healthy weight
7 What is a balanced diet? Eat Most – Grains & Cereals Eat More – Fruit and VegetablesEat Moderately – Meat, Seafood, Eggs, Legumes and Dairy ProductsEat Less – Oil, Sugar and SaltDrink 6-8 glasses of fluid each day
8 Principles of Healthy Eating Importance of Healthy LunchProduction Guide for Healthy Lunch BoxFood Safety Measures on School LunchMemorandum on Nutritional Standard of Healthy LunchHealthy Lunch Recipes
9 Importance of Healthy Lunch A healthy lunch can help students:Obtain adequate amount of nutrients, esp. protein, calcium and iron for growth and developmentEstablish a good eating habitImprove the ability of children to concentrate and learn more effectivelyBoost their immunity
10 Principles of Healthy Eating Importance of Healthy LunchProduction Guide for Healthy Lunch BoxFood Safety Measures on School LunchMemorandum on Nutritional Standard of Healthy LunchHealthy Lunch Recipes
11 Production Guide for Healthy Lunch Box - Quantity Lunch should be able to meet one-third of the daily nutritional needs of a school childProvide examples of different food groups, and P.1-P.3 studentsP.4-P.6 studentsquantity of one servingrecommended quantity oflunch for students
12 Recommended Quantity of Lunch for Students Food GroupP.1 – P.3 StudentsP.4 – P.6 StudentsGrains & CerealsAt least 4 servingsAt least 5 servingsVegetablesAt least 1 servingMeat, Poultry, Fish, Eggs, Legumes1-2 servings1½ - 2½ servingsFruitMinimum ½ servingFats and OilMaximum 2 servings
13 Production Guide for Healthy Lunch Box - Quantity Provides different examples of grains and cereals, vegetables, meat or its alternatives and fatsFollow the recommended quantity in the table for lunch boxes with grains and cereals, vegetables and meat in the ratio of 3：2：1
15 Production Guide for Healthy Lunch Box - Quality Include the rationales, examples and applications of the following areas:Good PracticesEncouraged Food ItemsLimited Food ItemsStrongly Discouraged Food Items
16 Production Guide for Healthy Lunch Box - Quality Lunch suppliers shouldSupply vegetables every dayUse limited amount of vegetable oil for cookingRemove all visible animal fat and excessive oil used in cooking before serving
17 Encouraged Food ItemsLunch suppliers should include ALL the following food categories in AT LEAST ONE menu choice on ALL school days:Whole grains or high fibre grains/cerealsLow-fat dairy products or other calcium-rich food items
18 Limited Food ItemsLunch 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 sauceSauce or gravy with high salt or fat contentFatty cut of meat and poultry with skinsWhole-fat dairy productsProcessed or preserved meat, eggs and vegetable products
19 Strongly Discouraged Food Items The following food items are strongly discouraged in ALL menu choicesDeep-fried food itemsFood items with added animal fat, plant sources of saturated fat or hydrogenated fatHi-sugar food, desserts or beveragesItems with very high salt content
20 Other information… Food Sources and Functions of Major Nutrients introduces various kinds of nutrients and their main functionsTips for Designing Healthy Lunch Menuprovides practical recommendations for lunch suppliers to produce quality lunch
22 Principles of Healthy Eating Importance of Healthy LunchProduction Guide for Healthy Lunch BoxFood Safety Measures on School LunchMemorandum on Nutritional Standard of Healthy LunchHealthy Lunch Recipes
23 Food Safety Measures on School Lunch Includes common food safety issues and measures in different cooking systemsCook-serve SystemCook-chill System
24 Food Safety Measures on School Lunch Summary of Important Food Safety PointsLists 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
25 Principles of Healthy Eating Importance of Healthy LunchProduction Guide for Healthy Lunch BoxFood Safety Measures on School LunchMemorandum on Nutritional Standard of Healthy LunchHealthy Lunch Recipes
26 Memorandum on Nutritional Standard of Healthy Lunch Provides practical tips based on the following areas：Menu planningQuantityChoice of ingredientsCookingAdditional fruit or beverages
27 Menu Planning Avoid repeating the same ingredient on the same day Use a wide variety of ingredientsPrevent serving limited food items on more than two school days per weekDo not supply ‘Strongly Discouraged Food Items’
28 Quantity Grains & Cereals : Vegetables : Meat = 3:2:1 = 3:2:1At least one serving of vegetables should be provided every dayAt least 2.5 servings of fruit should be provided in each week
29 Choice of Ingredients Choose mainly fresh food as ingredient Select low-fat dairy products and fresh lean meat or skinned poultryChoose high-fibre grains and cerealsAvoid high-fat or high-salt ingredients
30 CookingLow salt, low fat, and low sugar should be the key features in cookingRemove any visible fat from meat and skin from poultry before cookingUse steaming, boiling, quick-boiling, baking or sauté with little oil instead of oily ways of cookingChoose plant oil such as olive oil, canola oil or corn oil for cookingAvoid using high-fat or high-salt sauce or separate the sauce and main dish
31 Principles of Healthy Eating Importance of Healthy LunchProduction Guide for Healthy Lunch BoxFood Safety Measures on School LunchMemorandum on Nutritional Standard of Healthy LunchHealthy Lunch Recipes
32 Provides 30 healthy lunch recipes for lunch suppliers’ reference.
33 Healthy Lunch Recipes In each recipe： Recommended portion for P.1-P.3 and P.4-P.6 studentsPreparationDietitian’s tipsFeatures of recipes：Healthy & TastyAppealingUse low-fat ingredientsUse low-fat cooking methodsSuggest using herbs or other seasonings to replace salt
34 Sauteed Beef with Sweet Peas and Peaches (with Rice) Add corn kernels to white rice to increase the fibre content of the grainsIncluding fruit in the recipe can not only increase the fibre content of the dish, but also make the dish more appealing
35 Japanese Style Beef (with Rice) Cooking red rice with white rice can increase the fibre consumption.White rice：red rice = 3:1Yam strands also contain lots of fibre.
37 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.
38 Let Dietitian Tell You… 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.
39 Let Dietitian Tell You… 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.
40 Let Dietitian Tell You… How many calories should be provided in children’s lunch？Approximately kcal
41 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.
42 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.
43 Support ‘EatSmart@school.hk’ 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 DHEnsuring 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
44 You are cordially invited… To work together with us and give a healthy eating environment to our next generation!
45 For updated guidelines and other health information, please visit the website of the Central Health Education Unit of the Department of Health at