Regulations Regarding Nutritional Norms for Educatees of Educational Institutions, Clients of Social Care and Social Rehabilitation Institutions and Patients of Medical Treatment Institutions

Issued pursuant to
Section 19, Paragraph 3.¹ of the Law
on the Supervision of the Handling of Food

1. This Regulation prescribes the nutritional norms for educatees of educational institutions implementing pre-school educational programmes, educatees of general basic education, general secondary education and vocational education institutions, as well as for clients of long-term social care and social rehabilitation institutions and patients of medical treatment institutions.

2. The purpose of this Regulation is to ensure the use of healthy and balanced nutrition in educational institutions implementing pre-school educational programmes, general basic education, general secondary education and vocational education institutions, as well as long-term social care and social rehabilitation institutions, and medical treatment institutions.

2.¹ A meal from natural food products freshly prepared on the same day as served shall be ensured at educational institutions implementing pre-school, basic education, general secondary education and vocational educational programmes, at medical treatment institutions and long-term social care and social rehabilitation institutions. Within the meaning of this Regulation, natural food products shall be non-processed food products (for example, meat, fish, eggs, cereals, fruit, vegetables, potatoes) that have not been genetically modified, do not contain genetically modified organisms and do not consist of them. In addition, the nutrition shall be complemented also with treated and processed food products (for example, bread, yoghurt, cheese, meat products) which do not contain genetically modified organisms, do not consist of them and have not been produced from them, and to which the following flavourings (except for vanillin and natural flavourings) and food additives have not been added:

2.¹ 1. colours (except for those listed as group II food colours in Annex II, Part C of Regulation (EC) No. 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives);

2.¹ 2. flavour enhancers;

2.¹ 3. preservatives (with the exception of acetic acid (vinegar), sulphur dioxide - sulphites, citric acid, lactic acid, ascorbic acid, malic acid);

2.¹ 4. sweeteners.

[2 February 2016]

2.² The restrictions referred to in Paragraph 2.¹ of this Regulation regarding flavourings and food additives added to food products shall not apply to food products included in the menu for nutritional (dietary) correction for individual groups of consumers according to written instructions by a medical practitioner.

[7 March 2017]

3. Nutritional norms for educatees of educational institutions implementing pre-school educational programmes are determined in Annex 1 to this Regulation.

4. Nutritional norms for educatees of general basic education, general secondary education and vocational education institutions are determined in Annex 2 to this Regulation.

4.¹ At general basic education, general secondary education and vocational education institutions and territory thereof, in addition to the package menu and optional menu, the following food products may be distributed:

4.¹ 1. fresh fruit, berries and vegetables (including in the form of salads, purées or cocktails);

4.¹ 2. dried fruit, berries, vegetables, candied fruit, as well as products manufactured from them without added sugar, salt, and partly hydrogenated vegetable fat;

4.¹ 3. non-roasted nuts and seeds, with no sugar and salt added;

4.¹ 4. milk, fermented dairy products (for example, acidophilous milk, buttermilk, ryazhenka, kefir and yoghurt), where the fat content does not exceed 2.5 %, cottage cheese where the fat content does not exceed 5 %, butter with milk fat content not lower than 80 % and dehydrated milk;

4.¹ 5. composite dairy products, where the fat content does not exceed 2.5 %, and composite dairy products containing cottage cheese and total fat content does not exceed 5 %. Such products shall contain not more than 5 g of added sugar per 100 g or 100 ml of the product, and not more than 1 g of salt per 100 g or 100 ml of the product;

4.¹ 6. cheese where fat content in dry matter does not exceed 45 %;

4.¹ 7. beverages:

4.¹ 7.1. drinking water, spring water and natural mineral water where mineral salt content in dry matter does not exceed 1500 mg/l;

4.¹ 7.2. fruit juices, and also vegetable juices with no sugar and salt added;

4.¹ 7.3. fruit nectars where the total amount of carbohydrates does not exceed 15 g per 100 ml of the product, with no glucose, glucose-fructose and fructose-glucose syrup;

4.¹ 7.4. made using black, green and herb tea, with the exception of instant tee;

4.¹ 7.5. made using roasted, ground, as well as instant coffee or chicory extract in powder or paste;

4.¹ 7.6. made using cocoa powder with low fat content, where the cocoa butter content in dry matter is lower than 20 %;

4.¹ 7.7. made from lemons, limes, pomegranates, rhubarb, quince, and black currants, currants, sea buckthorn berries, cranberries, chokeberries, raspberries, strawberries, plums, cherries, blueberries, and other similar berries and where there is no less than 18 % of fruit juice and the total amount of carbohydrates does not exceed 15 g per 100 ml of the product, with no glucose, glucose-fructose and fructose-glucose syrup;

4.¹ 8. chocolate containing not less than 37 % of total cocoa dry matter;

4.¹ 9. crisp-bread (puffed rice cakes), rusk and bagels with no partly hydrogenated vegetable fats added and containing not more than 5 g of added sugar per 100 g of the product and not more than 1.25 g of salt per 100 g of the product;

4.¹ 10. bread with no partly hydrogenated vegetable fats added and containing not more than 1.25 g of salt per 100 g of the product and not more than 5 g of added sugar per 100 g of the product, and with fibre content not lower than 5 g per 100 g of the product;

4.¹ 11. produced from fruit and berries, except tomatoes (for example, jam, jelly, confiture, fruit and vegetable sauce, fruit and vegetable purée);

4.¹ 12. honey;

4.¹ 13. products made of fish fillet or lean meat in an educational institution which contain not more than 1.25 g of salt per 100 g of the product;

4.¹ 14. milk ice cream made with fruit and berries made only from milk or dairy products to which other necessary ingredients may be added during the manufacturing process (except glucose, glucose-fructose and fructose-glucose syrup) if they do not partly or completely replace any of the milk ingredients and contain not more than 5 % of milk fat and not more than 15 % of added sugar per 100 g or 100 ml of the product.

[2 February 2016; 7 March 2017]

4.² The beverages referred to in Sub-paragraphs 4.¹ 7.4, 4.¹ 7.5, and 4.¹ 7.6 of this Regulation may be made using milk, dehydrated milk, honey, or spices, for example, cinnamon, as well as sugar, not more than 2.5 g per 100 ml of the product. In beverages which are made using cocoa mixture together with sugar, dehydrated milk, spices, the amount of added sugar may not exceed 5 g per 100 ml of the product.

[7 March 2017]

5. Nutritional norms for patients of medical treatment institutions and clients of long-term social care and social rehabilitation institutions are determined in Annex 3 to this Regulation.

5.¹ The nutritional norms referred to in Annex 3 to this Regulation need not be applied in individual premises of apartment type, which are located in long-term social care and social rehabilitation institutions and in which clients acquire the skills of independent life (youth houses, SOS villages), and in institutions, in which orphans and children left without parental care are ensured a familial environment and where preparation of food does not take place in the centralised kitchen block.

[10 December 2013]

6. This Regulation shall come into force on 1 June 2012.

7. Annex 3 to this Regulation shall come into force from 1 January 2013.

8. [21 August 2018]

Acting for the Prime Minister -
Minister for Welfare I. Viņķele

Acting for the Minister for Health -
Minister for Agriculture L. Straujuma

Annex 1
Cabinet Regulation No. 172
13 March 2012

Nutritional Norms for Educatees of Educational Institutions Implementing Pre-school Educational Programmes

[10 December 2013; 14 July 2015; 2 February 2016; 7 March 2017; 21 August 2018]

1. Energy values and nutrient norms for the educatees of educational institutions implementing pre-school educational programmes up to 12 hours per day:

2. Catering in an educational institution shall be organised so that nutrients and energy value in each meal are physiologically correctly distributed.

3. Energy values and nutrient norms for the educatees of educational institutions implementing pre-school educational programmes 24 hours per day (kindergartens working twenty four hours):

4. Catering in an educational institution implementing pre-school educational programmes 24 hours per day (kindergartens working twenty four hours) shall be organised in such a way that nutrients and energy values are physiologically correctly divided throughout meals, ingesting 25-30 % of the daily norm at breakfast, 35 % at dinner, 10-15 % at lunch or second breakfast and 20-25 % at supper.

5. The following shall be included on the menu of educatees each day:

5.1. food products rich in complex carbohydrates (for example, boiled potatoes or mashed potatoes, boiled buckwheat, and also cereal flakes, boiled pasta, boiled rice or other groats, including whole wheat);

5.2. vegetables, fruit or berries, including in fresh form (for example, vegetable salad, vegetable soup, fresh fruit);

5.3. food products rich in proteins (for example, lean meat (muscle parts of the carcase), poultry, fish (fillet), eggs, cottage cheese, cheese, legumes). Fish shall be included on the menu at least once a week;

5.4. milk or dairy or cultured products* (for example, kefir, yoghurt).

6. The products referred to in Paragraph 5 of this Annex shall be included on the menu of educatees each week in the following quantity:

6.1. at least 300 g (net) of lean meat or fish (fillet), except for a vegetarian menu;

6.2. at least 150 g (net) of potatoes;

6.3. at least 1000 g of milk, kefir, yoghurt or other cultured products*;

6.4. at least 100 g (net) of products rich in milk proteins (cottage cheese, cheese);

6.5. at least 250 g (net) of fruit or berries for children at the age of 1-2 years, at least 400 g (net) of fruit or berries for children at the age of 3-6 years*;

6.6. at least 500 g (net) of vegetables (except for potatoes) for children at the age of 1-2 years, at least 650 g (net) of vegetables (except for potatoes) for children at the age of 3-6 years. At least 250 g (net) of vegetables are in fresh form*.

7. The lean meat referred to in Sub-paragraph 6.1 of this Annex, if it is pork or beef, shall be purchased only in chilled form.

8. Natural food products shall be selected when procuring the food products referred to in Paragraphs 5 and 6 of this Annex, and also treated and processed food products in accordance with Paragraph 2.¹ of this Regulation. In order to compare, evaluate and select the economically most advantageous tender, it shall be intended to grant points of the evaluation criteria to products or a group of products, in which such products have been included, the quality requirements stipulated for which conform to the laws and regulations regarding the national food quality scheme or organic farming scheme. If tenders are equivalent, regardless of the criterion for the selection of a tender applied in the procurement the right to enter into a contract shall be granted to the tenderer whose tender includes more products conforming to the requirements of the national food quality scheme or organic farming scheme.

9. The following shall not be included in the nutrition of educatees:

9.1. fried potatoes (fries), potato croquettes and other food products boiled in oil and analogous food products;

9.2. mechanically separated meat;

9.3. products made of milk where a milk ingredient has been substituted with another ingredient;

9.4. mayonnaise in the form of dressing when serving a dish (in preparation of dishes, it is allowed to use mayonnaise to which not more than 1 g of salt per 100 g of the product has been added);

9.5. ketchup and tomato sauce in the form of dressing when serving a dish (in preparation of dishes, it is allowed to use tomato sauce and ketchup to which not more than 1 g of salt per 100 g of the product has been added, and which contain not more than 15 g of carbohydrates per 100 g of the product);

9.6. sugar confectionery containing partially hydrogenated vegetable fats;

9.7. flour pastries containing partially hydrogenated vegetable fats;

9.8. non-alcoholic beverages where caffeine and (or) amino acids have been added.

10. Meat products (for example, sausages, frankfurters, link sausages, meat preserves, dried, smoked and salted meat products) and treated fishery products may be included in the nutrition of educatees, provided they satisfy the following requirements:

10.1. contain at least 70% of meat or 60% of fish;

10.2. do not contain mechanically separated meat and raw materials produced from genetically modified organisms;

10.3. do not contain soya bean and their products;

10.4. contain salt less than 1.25 g per 100 g of a meat product, and 1.5 g per 100 g of a treated fishery product.

11. The food products referred to in Sub-paragraphs 9.4 and 9.5 of this Annex may be included in the nutrition not more than once a week and the food products referred to in Paragraph 10 of this Annex - not more than twice a week.

12. Margarine (except margarine not containing partially hydrogenated vegetable fats), repeatedly heated and overheated fats, products made of milk and where a milk ingredient has been substituted with another ingredient, broth and soup concentrates, spice mixtures containing salt and sugar, dry kisel concentrates, instant mashed potatoes (convenience foods), vegetable oil produced from genetically modified raw materials shall not be used in making a dish.

13. Meat for minced meat products shall be minced in the catering area of the educational institution.

14. In educational institutions implementing pre-school education programmes up to 12 hours per day the amount of salt added in a prepared dish shall not exceed 0.4 g per 100 g of the product, and the total amount of salt added in a dish shall not exceed 2 g per day. In educational institutions implementing pre-school education programmes for 24 hours per day the amount of salt added in a prepared dish shall not exceed 0.4 g per 100 g of the product, and the total amount of salt added in a dish shall not exceed 3 g per day.

15. In educational institutions implementing pre-school education programmes up to 12 hours per day the amount of sugar in a prepared dish shall not exceed 20 g per day. In educational institutions implementing pre-school education programmes 24 hours per day the amount of sugar in a prepared dish shall not exceed 25 g per day.

16. In composing a menu it shall be ensured that:

16.1. the main dish and soup or the main dish and dessert, or soup and dessert accordingly are included on the dinner menu;

16.2. dishes on the weekly menu do not repeat (except side dishes and bread).

17. If an educatee has been diagnosed by a physician (for example, coeliac disease, diabetes, food allergy or intolerance) due to which nutritional correction is necessary, appropriate catering which conforms to energy values and nutritional norms shall be ensured for the educatee in accordance with written instructions of a medical practitioner.

17.¹ An educational institution may ensure a vegetarian menu if a written application has been submitted by the legal representative of the child. Within the meaning of this Regulation, a vegetarian menu is such menu which does not include meat and fish, and also products thereof. The menu shall be developed in conformity with the basic principles of healthy nutrition and age-appropriate nutritional norms, and the conformity thereof shall be evaluated and it shall be accepted by a nutritionist or dietician.

18. Weekly menu shall be placed in a place accessible to visitors of an educational institution, indicating the weight, nutritional value and energy value of the portion of meals included on the menu. The head of an institution shall be responsible for the conformity of the menu with the requirements of this Regulation and for the placement thereof in a place accessible to visitors.

Note. * Including those products which are ensured within the scope of the aid programme for the supply of fruit, vegetables and dairy products to educatees in general education institutions.

Annex 2
Cabinet Regulation No. 172
13 March 2012

Nutritional Norms for Educatees of General Basic Education, General Secondary Education and Vocational Education Institutions

[10 December 2013; 14 July 2015; 2 February 2016; 7 March 2017; 21 August 2018]

1. Energy values and nutrient norms for the menu of dinner packages for the educatees of general basic education, general secondary education institutions which provide the services of official accommodation facilities or boarding services, the educatees of social correction educational institutions and vocational education institutions:

2. Energy values and nutrient daily norms for the educatees of educational institutions which provide the services of official accommodation facilities or boarding services and the educatees of social correction educational institutions:

3. Catering in educational institutions which provide the services of official accommodation facilities or boarding services and social correction educational institutions shall be organised in such a way that nutrients and energy values are physiologically correctly divided throughout meals by ingesting 25-30 % of the daily norm at breakfast, 35 % at dinner, 10-15 % at lunch or second breakfast and 20-25 % at supper.

4. Catering of educatees of grades 1-4 shall be organised according to a menu of dinner packages.

5. Catering of educatees of grades 5-12 shall be organised according to a menu of dinner packages or an optional menu. Units of energy and nutritional value of meals shall be indicated in the optional menu.

6. The following shall be included on the menu of educatees each day:

6.1. food products rich in complex carbohydrates (for example, boiled potatoes or mashed potatoes, boiled buckwheat and also cereal flakes, boiled pasta, boiled rice or other groats, including whole wheat);

6.2. vegetables, fruit or berries*, including in fresh form (for example, vegetable salad, vegetable soup, fresh fruit);

6.3. food products rich in proteins (for example, lean meat (muscle parts of the carcase), fish (fillet), eggs, cottage cheese, cheese, legumes);

6.4. milk or dairy or cultured products* (for example, kefir, yoghurt).

7. The products referred to in Paragraph 6 of this Annex shall be included on the package menu for the educatees of general basic education, general secondary education and vocational education institutions each week in the following amount:

7.1. at least 200 g (net) of lean meat or fish (fillet), except for a vegetarian menu;

7.2. at least 225 g (net) of potatoes;

7.3. at least 450 g of dairy, cultured products or products rich in milk proteins (cottage cheese, cheese)*;

7.4. at least 700 g (net) of vegetables (except for potatoes) and fruit or berries, of them at least 250 g in fresh form*.

8. The products referred to in Paragraph 6 of this Annex shall be included on the package menu for the educatees of educational institutions which provide the services of official accommodation facilities or boarding services and the package menu for the educatees of social correction educational institutions each week (seven days) in the following amount:

8.1. at least 490 g (net) of lean meat or fish (fillet), except for a vegetarian menu;

8.2. at least 700 g (net) of potatoes;

8.3. at least 2600 g of milk, kefir or yoghurt or other cultured product;

8.4. at least 520 g (net) of products rich in milk proteins (cottage cheese, cheese);

8.5. at least 2800 g (net) of vegetables(except for potatoes) and fruit or berries, of them at least 500 g in fresh form.

8.¹ The lean meat referred to in Sub-paragraphs 7.1 and 8.1 of this Annex, if it is pork or beef, shall be purchased only in chilled form.

9. Natural food products shall be selected when procuring the food products referred to in Paragraphs 6, 7 and 8 of this Annex, and also treated and processed food products in accordance with Paragraph 2.¹ of this Regulation. In order to compare, evaluate and select the economically most advantageous tender, it shall be intended to grant points of the evaluation criteria to products or a group of products, in which such products have been included, the quality requirements stipulated for which conform to the laws and regulations regarding the national food quality scheme or organic farming scheme. If tenders are equivalent, regardless of the criterion for the selection of a tender applied in the procurement the right to enter into a contract shall be granted to the tenderer whose tender includes more products conforming to the requirements of the national food quality scheme or organic farming scheme.

10. The following shall not be included in the nutrition of educatees:

10.1. fried potatoes (fries), potato croquettes and other food products boiled in oil and analogous food products;

10.2. mechanically separated meat;

10.3. products made of milk and where a milk ingredient has been substituted with another ingredient;

10.4. mayonnaise in the form of dressing when serving a dish (in preparation of dishes, it is allowed to use mayonnaise to which not more than 1 g of salt per 100 g of the product has been added);

10.5. ketchup and tomato sauce in the form of dressing when serving a dish (in preparation of dishes, it is allowed to use tomato sauce and ketchup to which not more than 1 g of salt per 100 g of the product has been added, and which contain not more than 15 g of carbohydrates per 100 g of the product);

10.6. sugar confectionery containing partially hydrogenated vegetable fats;

10.7. flour pastries containing partially hydrogenated vegetable fats;

10.8. non-alcoholic beverages where caffeine and (or) amino acids have been added.

11. Meat products (for example, sausages, frankfurters, link sausages, meat preserves, dried, smoked and salted meat products) and treated fishery products may be included in the nutrition of educatees, provided they satisfy the following requirements:

11.1. contain at least 70 % of meat or 60% of fish;

11.2. do not contain mechanically separated meat and raw materials produced from genetically modified organisms;

11.3. do not contain soya bean and their products;

11.4. contain salt less than 1.25 g per 100 g of a meat product, and 1.5 g per 100 g of a treated fishery product.

12. The food products referred to in Sub-paragraphs 10.4 and 10.5 of this Annex may be included in the nutrition not more than once a week and the food products referred to in Paragraph 11 of this Annex - not more than twice a week.

13. Margarine (except margarine not containing partially hydrogenated vegetable fats), repeatedly heated and overheated fats, products made of milk and where a milk ingredient has been substituted with another ingredient, broth and soup concentrates, spice mixtures containing salt and sugar, dry kisel concentrates, instant mashed potatoes (convenience foods), vegetable oil produced from genetically modified raw materials shall not be used in making a dish.

14. Meat for minced meat products shall be minced in the catering area of the educational institution.

15. The amount of salt added to a dish shall be reduced, substituting it with spices and herbs. The amount of salt added to a prepared dish shall not exceed 0.4 g per 100 g of the product. The total amount of salt added in a dish at educational institutions which provide the services of official accommodation facilities or boarding services and social correction educational institutions shall not exceed 5 g per day. The amount of sugar added to a dish shall not exceed 20 g at dinner, at boarding schools - 40 g per day (excluding the amount of sugar added to flour pastries prepared on site).

16. In composing a package menu it shall be ensured that:

16.1. the main dish and soup or the main dish and dessert, or soup and dessert accordingly are included on the dinner menu;

16.2. dishes on the weekly menu do not repeat (except side dishes and bread).

16.¹ In composing an optional menu, it shall be ensured that flour pastries are not included in the meals before 11 o'clock.

17. Paragraphs 6, 10, 11, 12, 13 and 15 of this Annex shall apply to the menu of package dinner and optional menu of educational institutions.

17.¹ In vocational education institutions in which vocational initial and secondary educational programmes, vocational basic education programmes, and further education programmes are implemented in order to prepare specialists in the field of manufacturing food products, including specialists in the field of public catering services, the food products prepared during practical exercises and practice which do not conform to the requirements of this Regulation may be distributed to consumers which are not educatees of the relevant educational institution, separating them in a separate flow or room of service.

18. If an educatee has been diagnosed by a physician (for example, coeliac disease, diabetes, food allergy or intolerance) due to which nutritional correction is necessary, appropriate catering which conforms to energy values and nutritional norms shall be ensured for the educatee in accordance with written instructions of a medical practitioner.

18.¹ An educational institution may ensure a vegetarian menu if a written application has been submitted by the legal representative of the child. Within the meaning of this Regulation, a vegetarian menu is such menu which does not include meat and fish and also products thereof. The menu shall be developed in conformity with the basic principles of healthy nutrition and age-appropriate nutritional norms, and the conformity thereof shall be evaluated and it shall be accepted by a nutritionist or dietician.

19. Weekly menu of dinner packages and daily selection menu shall be placed in a place accessible to visitors of an educational institution, indicating the weight, nutritional value and energy value of the portion of meals included on both menus. The head of an institution shall be responsible for the conformity of the menu with the requirements of this Regulation and for the placement thereof in a place accessible to visitors.

Note. * Including those products which are ensured within the scope of the aid programme for the supply of dairy products to educatees in general education institutions and the aid programme "Skolas auglis" [School Fruit].

Acting for the Minister for Health -
Minister for Agriculture L. Straujuma

Annex 3
Cabinet Regulation No. 172
13 March 2012

Nutritional Norms for Patients of Medical Treatment Institutions and Clients of Long-term Social Care and Social Rehabilitation Institutions

[10 December 2013; 14 July 2015; 2 February 2016; 7 March 2017; 21 August 2018]

1. Energy values and nutrient norms for staple diet for patients of medical treatment institutions and clients of long-term social care and social rehabilitation institutions:

2. Energy value norms for infants up to one year of age in long-term social care and social rehabilitation institutions shall be ensured according to the body weight of the child:

2.1. for 0-3-months-old children - 97-116 kcal a day per kilogram of the child's weight;

2.2. for 4-12-months-old children - 95-100 kcal a day per kilogram of the child's weight.

3. Catering in long-term social care and social rehabilitation institutions and medical treatment institutions shall be organised in such a way that nutrients and energy values are physiologically correctly divided throughout meals, ingesting 25-30% of the daily norm at breakfast, 35% at dinner, 10-15% at lunch or second breakfast and 20-25% at supper. Catering of infants during the first three months shall be organised 6-8 times a day, at the age of 4-5 months 5-6 times a day, at the age of 6-12 months 4-5 times a day by dividing the nourishment approximately equally in meals, but not exceeding a portion of 200 ml per meal.

4. For patients of medical treatment institutions and clients of long-term social care and social rehabilitation institutions who because of a diagnosis or health condition need a dietary correction shall be ensured with a diet specified by the attending physician, which has been composed by the specialist responsible for the composition of diets, including the frequency of meals, the increase or reduction of nutrients, consistency of the dish, technologies for the preparation of dish and other parameters.

4.¹ A vegetarian menu may be ensured for the patients of medical treatment institutions, clients of long-term social care and social rehabilitation institutions from 18 years of age upon request and written application. A vegetarian menu may be ensured for the patients of medical treatment institutions, clients of long-term social care and social rehabilitation institutions up to 18 years of age if the legal representative of the child has submitted a written application and also if the compliance of the menu with the basic principles of healthy nutrition and nutritional norms has been evaluated and accepted by a nutritionist or dietician. Within the meaning of this Regulation, a vegetarian menu is such menu which does not include meat and fish and also products thereof. The menu shall be developed in conformity with the basic principles of health nutrition and age-appropriate nutritional norms.

5. For clients of long-term social care and social rehabilitation institutions the attending physician may specify supplementary nourishment with the staple diet, if it necessary because of a diagnosis or health condition.

6. The following shall be included on the staple diet menu of clients of long-term social care and social rehabilitation institutions and patients of medical treatment institutions each day:

6.1. food products rich in complex carbohydrates (for example, boiled potatoes or mashed potatoes, boiled buckwheat and also cereal flakes, boiled pasta, boiled rice or other groats, including whole wheat);

6.2. vegetables, fruit or berries, including in fresh form (for example, vegetable salad, vegetable soup, fresh fruit);

6.3. food products rich in proteins (for example, lean meat (muscle parts of the carcase), fish (fillet), eggs, cottage cheese, cheese, legumes);

6.4. milk or dairy or cultured products (for example, kefir, yoghurt).

7. The products referred to in Paragraph 6 of this Annex shall be included on the staple diet menu of clients of long-term social care and social rehabilitation institutions and patients of medical treatment institutions from 1-6 years of age each week (seven days) in the following amount:

7.1. at least 400 g (net) of lean meat or fish (fillet), except for a vegetarian menu;

7.2. at least 250 g (net) of potatoes;

7.3. at least 1400 g of milk, kefir, yoghurt or other cultured product;

7.4. at least 250 g (net) of products rich in milk proteins (cottage cheese, cheese);

7.5. at least 1000 g (net) of vegetables (except for potatoes) and fruit or berries for children at the age of 1-2 years, at least 1300 g (net) of vegetables (except for potatoes) and fruit or berries for children at the age of 3-6 years. At least 250 g (net) of vegetables shall be ensured in fresh form.

8. The products referred to in Paragraph 6 of this Annex shall be included on the staple diet menu of clients of long-term social care and social rehabilitation institutions and patients of medical treatment institutions from 7 years of age each week (seven days) in the following amount:

8.1. at least 490 g (net) of lean meat or fish (fillet), except for a vegetarian menu;

8.2. at least 700 g (net) of potatoes;

8.3. at least 2800 g of milk, kefir, yoghurt or other cultured product;

8.4. at least 350 g (net) of products rich in milk proteins (cottage cheese, cheese);

8.5. at least 2800 g (net) of vegetables and fruit or berries, including at least 500 g in fresh form.

8.¹ The lean meat referred to in Sub-paragraphs 7.1 and 8.1 of this Annex, if it is pork or beef, shall be purchased only in chilled form.

9. Natural food products shall be selected when procuring the food products referred to in Paragraphs 6, 7 and 8 of this Annex, and also treated and processed food products in accordance with Paragraph 2.¹ of this Regulation. In order to compare, evaluate and select the economically most advantageous tender, it shall be intended to grant points of the evaluation criteria to products or a group of products, in which such products have been included, the quality requirements stipulated for which conform to the laws and regulations regarding the national food quality scheme or organic farming scheme. If tenders are equivalent, regardless of the criterion for the selection of a tender applied in the procurement the right to enter into a contract shall be granted to the tenderer whose tender includes more products conforming to the requirements of the national food quality scheme or organic farming scheme.

10. Margarine (except margarine not containing partially hydrogenated vegetable fats), repeatedly heated and overheated fats, products made of milk and where a milk ingredient has been substituted with another ingredient, broth and soup concentrates, spice mixtures containing salt and sugar, dry kisel concentrates, instant mashed potatoes (convenience foods), vegetable oil produced from genetically modified raw materials shall not be used in making a dish.

11. The following shall not be included on the staple diet menu of clients of long-term social care and social rehabilitation institutions and patients of medical treatment institutions up to 18 years of age each day:

11.1. fried potatoes (fries), potato croquettes and other food products boiled in oil and analogous food products;

11.2. mechanically separated meat;

11.3. products made of milk where a milk ingredient has been substituted with another ingredient;

11.4. mayonnaise in the form of dressing when serving a dish (in preparation of dishes, it is allowed to use mayonnaise to which not more than 1 g of salt per 100 g of the product has been added);

11.5. ketchup and tomato sauce in the form of dressing when serving a dish (in preparation of dishes, it is allowed to use tomato sauce and ketchup to which not more than 1 g of salt per 100 g of the product has been added, and which contain not more than 15 g of carbohydrates per 100 g of the product);

11.6. sugar confectionery containing partially hydrogenated vegetable fats;

11.7. flour pastries containing partially hydrogenated vegetable fats;

11.8. non-alcoholic beverages where caffeine and (or) amino acids have been added.

12. Meat products (for example, sausages, frankfurters, link sausages, meat preserves, dried, smoked and salted meat products) and treated fishery products may be included in the nutrition of clients of long-term social care and social rehabilitation institutions and patients of medical treatment institutions up to 18 years, provided they satisfy the following requirements:

12.1. contain at least 70% of meat or 60% of fish;

12.2. do not contain mechanically separated meat and raw materials produced from genetically modified organisms;

12.3. do not contain soya bean and their products;

12.4. contain salt less than 1.25 g per 100 g of a meat product, and 1.5 g per 100 g of a treated fishery product.

13. The food products referred to in Sub-paragraphs 11.4 and 11.5 of this Regulation shall be included in nutrition of clients of long-term social care and social rehabilitation institutions and patients of medical treatment institutions up to 18 years of age not more than once a week and the food products referred to in Paragraph 12 of this Regulation - not more than twice a week.

13.¹ Mechanically separated meat and products made of milk and where a milk ingredient has been substituted with another ingredient shall not be included in the nutrition of the clients of long-term social care and social rehabilitation institutions and patients of medical treatment institutions from 18 years of age.

14. The amount of salt added in a dish shall not exceed 0.4 g per 100 g of the product, and the total amount of salt added in a dish shall not exceed 5 g per day; for children up to 6 years of age - 3 g per day.

15. The amount of sugar added to a dish shall not exceed:

15.1. in medical treatment institutions - 40 g a day or 20 g at dinner, for children up to 6 years of age - 20 g a day;

15.2. in long-term social care and social rehabilitation institutions - 40 g a day or 20 g at dinner, for children up to 6 years of age - 20 g a day, excluding the amount of sugar added to flour pastries prepared on site.

16. In composing a menu it shall be ensured that:

16.1. the main dish and soup or the main dish and dessert, or soup and dessert accordingly are included on the dinner menu;

16.2. dishes on the weekly menu do not repeat (except side dishes and bread).

17. In medical treatment institutions and in long-term social care and social rehabilitation institutions a medical practitioner (dietician, nurse-dietician or nutritionist) shall prepare a menu for one to two weeks, taking into account the principles of healthy nutrition, and co-ordinate it with the headmaster of the institution. Catering in the institution is organised according to the menu.

18. Clients of long-term social care and social rehabilitation institutions and patients of medical treatment institutions must be provided with an opportunity of receiving information regarding the weight, nutritional value and energy value of the portion of meals included on the menu. The head of an institution shall be responsible for the conformity of the menu with the requirements of this Regulation and for the placement thereof in a place accessible to visitors.

Acting for the Minister for Health -
Minister for Agriculture L. Straujuma

Translation © 2018 Valsts valodas centrs (State Language Centre)