Podravka's nutritionists advise on how to create a balanced school menu
The fight for proper and balanced nutrition for schoolchildren is an important foundation for their healthy growth, development, and academic success. That is why Podravka’s nutritionists have prepared examples of weekly menus for elementary schools, fully aligned with the National Guidelines for Student Nutrition in Elementary Schools.
The content is designed to assist school kitchens in planning and preparing quality, nutritionally balanced, and delicious meals.
Each menu includes:
- various types of meals according to the days of the week (dairy, meat, fish, and vegetarian)
- preparation instructions and practical tips for cooks and kitchen staff
- a list of allergens for each dish
- expressed nutritional values (energy, macro and micronutrients)
Through the example menu and detailed norms, each school can more easily plan nutrition that meets all dietary needs of children, from Monday to Friday.
Three key factors for planning menus
Use seasonal ingredients
Respect nature and find inspiration for a menu suitable for every season.
Introduce children to local gastronomy
The rich tradition of Croatian cuisine is an excellent opportunity to introduce children to diverse, forgotten flavors and dishes.
Food should look delicious and taste good
Besides salt and sugar, there is a whole range of different spices and herbs that, in small amounts and gradually, can help in accepting new ingredients and dishes.
Download a useful e-book with ideas
The booklet School Menus with Podravka contains practical advice and valuable information in one place, making the preparation of school meals easier. Its content includes:
- an overview of national guidelines and specifics of school meals
- weekly norms by days
- instructions for preparing dishes with Podravka ready meals in pouches
- suggestions for soups, salads, and lunch packs for trips
If schools need additional support or advice in menu planning, they can contact our culinary promoters and nutritionists, who are available for professional consultation and assistance in meal adaptation.