Cooked lunches are provided in most schools through a subvention from the Ministry of Education and or initiatives of teachers and parents. To develop creative, economical and nutritious meal solutions, these are guidelines that will be useful to canteen operators.

Plan a three-week cycle menu with standardised recipes, using the food groups of the Caribbean - this prevents monotony and provides a variety of foods to enhance nutrition.

Lunch should provide one-third of the Recommended Dietary Allowances (RDA) for vitamin A, vitamin C, iron, calcium and calories.

Emphasise fruits, vegetables, whole grains, low-fat milk and milk products.

Some foods help the brain work better and these should be used lavishly in the preparation of school lunches.

- H.L-W

Brain-builders:

Brain-drainers:

Ideas for Cooked Lunches

Curried chicken

One- pot chicken and green peas

Crispy baked chicken

Barbequed chicken

Sweet and sour chicken

Fricasse chicken

Jerked chicken (mild)

Chicken and pineapple

Roasted leg quarters

Sausage bean feast

Chicken vegetable soup

Red peas soup

Pumpkin beef soup

Sweet and sour pasta

Tuna Italiano

Ham and pasta salad

Macaroni and cheese with vegetables

Roast beef stir fry

Oatsy beef balls

Sausage and callaloo casserole

Corned beef fried rice

Fluffy cheesy rice

Irie rice

Seasoned rice

Colas, high-sugar drinks, junk sugars, white bread, corn syrup, artificial food colourings, artificial sweeteners.

School lunches should have the right balance of proteins and carbohydrates. Meals with too much carbohydrates may lead to sluggishness after eating.

Limit the amount of fats used, as high fat meals diminish mental alertness after lunch.

Restrict deep-fried foods to two portions a week. Reduce the use of saturated fats, trans fats and cholesterol

High quality meat, poultry and fish should be available every day, purchased from reputable and safe sources.

At least one portion each of fruit and vegetable should be served with each meal.

Include calcium-rich foods like milk, cheese and yogurt.

Reduce the amount of salt used in cooking and reduce salty foods on the menu cycle.

Limit or eliminate the service of chocolate, chips, crisps, fizzy drinks.

Limit foods competitive to good nutrition - foods such as pizzas, sodas and French fries.

Limit foods with a high sugar content.

Consideration should be made for children with special needs such as diabetes, heart disease, cancer, epilepsy, muscular dystrophy and other disabilities.

Ripe bananas, lean beef, cheese, chicken, callaloo, eggs, peas and beans, milk, oats, fruits, peanut butter, potatoes, tuna, yogurt.

Some foods hinder brain performance. These should be avoided in the choices for school lunches.