Education Minister Graham Cregeen says the menu for primary school meals is under review.

But he told Tynwald members this week that it already fitted in with the accepted standard used for UK schools.

The Department for Education, Sport and Culture has taken back responsibility for primary school meals - which had fallen under the remit of the catering services under the Department of Health and Social Care.

Mr Cregeen said there had been some changes to the menu already, but that it remained under review.

He was challenged on the standard of meals offered to children by Daphne Caine (Garff), who asked how the menu met ’healthy eating food standards’. She asked what proportion of meals were prepared freshly at the schools using Manx produce and what proportion were reheated from frozen.

The minister said the UK Government guidelines were also in place in Manx primary schools.

’This was introduced to help children develop healthy eating habits and to encourage them to chose from a wide range of food options throughout the school week,’ he said.

Under department recommendations, fresh fruit, a salad bar, wholemeal bread and drinking water were available daily, he said. ’Meal items’ were low in salt and sugar, and none were deep-fried.

Fruit and milk-based desserts were available daily.

’These give children a natural energy boost while also increasing fruit and fibre intake,’ he said.

All meals were portion-controlled, following guidelines on recommended daily intakes.

In terms of local produce, he said ’cooking kitchens’ - of which there are 10 - use local butchers for meat products, excluding chicken. ’Demi-kitchens’ use food cooked by a local company using the same recipes and local produce.

Frozen products were supplied by a local company.

He said the department was still in the early stages of making alterations since taking over control of the meals. Significant changes included removing many frozen products and replacing them with freshly made items.

But he said a balance had to be struck between nutrition and choice and the cost of food.

’We are still developing the service and welcome input from parents and children,’ he said.

Mrs Caine said that ’fried potato products’ were served twice weekly and there was a ’whole scutch’ of very sweet, ’possibly high-fat’ desserts that she said were not necessary.

She called for an increase in the level of fresh fruit and healthy yoghurt on offer.

Mr Cregeen said yoghurt and fresh fruit was supplied daily. He repeated that that none of the food was deep-fried.

Mrs Caine also asked, if primary schools that wanted to open or re-open kitchens to enable them to cook all food on site, whether they would be supported by the department.

The minister warned there could be serious cost implications to that, in terms of staffing, installing new equipment or ensuring any old equipment remained up to standard, and that could lead to an increase in the price of school meals.

’Then we would be looking at some families struggling to afford that meal because of the additional cost,’ he warned.

He insisted that pre-made food was at a good standard.

So, what’s on the school menu?

School meals cost £2.25 per day. For the current half term, that comes to a total of £67.50.

The normal primary school meals menu operates on a three-week rota. This is what was on offer this week:

Monday: Main meal, breaded pollock steak or sausage roll; served with oven-baked chips and peas, or salad bar; desert, Belmont slice and milkshake.

Tuesday: Main meal, beef Bolognese with penne pasta, garlic bread and sweetcorn nibbles or jacket potato with cheese, tuna or baked beans; served with salad bar; dessert, oaty fruit crumble and custard.

Wednesday: Main meal, mild chicken korma with rice and naan bread or warm cheese and tomato quiche; served with mixed vegetables or salad bar; dessert, Victoria sponge cake and fruit juice.

Thursday: Main meal, baked ham and gravy with roast potatoes, carrots and cauliflower or jacket potato with cheese, tuna or baked beans; served with salad bar; dessert, rice pudding and peaches.

riday: Main meal, creamy chicken and potato gratin or beef burger in a soft bap; served with saute potatoes, green beans or salad bar; dessert, Arctic roll.