The impact of the food-based and nutrient-based standards on lunchtime food and drink provision and consumption in secondary schools in England

Abstract

Objectives: To assess lunchtime provision of food and drink in English secondary schools and the choices and consumption of food and drink by pupils having school lunches, and to compare provision in 2011 with that in 2004.

Design: Cross-sectional data collected between October 2010 and April 2011. In each school, food and drink provision, including portion weights and number of portions of each item served at lunchtime, were recorded over five consecutive days. Caterers provided recipe information.

Setting: England.

Subjects: A random selection of 5969 pupils having school lunches in a nationally representative sample of eighty secondary schools in England.

Results: Compared with 2004, significantly more schools in 2011 provided main dishes, vegetables and salads, water, fruit juice and other drinks on 4 or 5 d/week (P < 0.005). The number of schools offering items not permitted under the food-based standards for school food on 4 or 5 d/week fell significantly over time (P < 0.005), while the number not offering these items on any day increased significantly (P < 0.005). Meals eaten by pupils were well-balanced in relation to macronutrients.

Conclusions: Lunchtime food provision and consumption in secondary schools have improved considerably since 2004, following the introduction of new compulsory standards for school food in 2009. To maximise their energy and nutrient intake at lunchtime, pupils should be encouraged to select a full meal, and to take and eat more fruit and vegetables. Schools also need continued support to increase the micronutrient content of menus and recipes.

Fig. 1

Percentage of pupils taking specific items of food and drink at lunchtime, by food group, secondary schools, England, 2004 ( ) and 2011 ( ). Base (pupils): n 5969 in 2011; n 5695 in 2004. All differences were statistically significant at P ≤ 0·001 except baked beans (P = 0·056) and permitted snacks and cereals (P = 0·474)