| Create a healthy school lunch that meets the nutritional criteria of the Guidelines and contributes to an adequate diet for students. |
77.9 |
(69.3–84.7) |
74.2 |
(62.7, 83.1) |
70.4 |
(60.3, 78.7) |
64.3 |
(55.4–72.4) |
52.7 |
(47.2–58.1) |
| The selling of vegetables and fruits should be prioritized over the selling of other kind of food |
57.3 |
(44.5–69.2) |
63.7 |
(51.8–74.2) |
59.5 |
(49.3–68.8) |
55.3 |
(46.5–63.9) |
49.2 |
(41.8–56.6) |
| The selling of plain drinking water should be prioritized over the selling of juice, etc. |
41.4 |
(33.6–49.7) |
35.2 |
(24.7–47.3) |
32.9 |
(21.8–46.2) |
29.5 |
(22–38.3) |
24.9 |
(20.1–30.5) |
| Beverages with non-caloric sweeteners added should only be sold at junior high schools |
7.9 |
(4–15) |
2.4 |
(0.5–10.9) |
5.3 |
(2.1–12.8) |
4.6 |
(1.9–10.4) |
2.3 |
(1–5) |
| Foods should fulfill the hygiene norms for handling. |
17.7 |
(10.2–28.9) |
16.2 |
(9.5–26.4) |
20.5 |
(11.9–33.1) |
20.6 |
(13.1–30.9) |
9.1 |
(5.9–13.8) |
| Only once a week the approved food (e. g. Tacos) can be substituted by a snack (hotdog, slice of pizza, etc.) |
3.4 |
(1.3–8.5) |
4.4 |
(1.3–13.7) |
0.4 |
(0–3.2) |
2.2 |
(0.6–7.6) |
1.4 |
(0.6–3.4) |
| Twice a week, the prepared lunch can be substituted by liquid foods (such as yogurt) |
1.7 |
(0.4–7) |
2.1 |
(0.5–8.9) |
1.1 |
(0.3–4.7) |
5 |
(2.9–8.4) |
2.1 |
(1–4.3) |
