Pupils' lunchboxes stuffed full of fat and sugar

Children's lunchboxes contain twice the Government's recommended intake of saturated fat and sugar for a school lunch.

This result comes from the second annual national survey on children's school lunchboxes carried out by the Food Standards Agency last year, which included Swindon schools.

The packed lunches were found to be high in fat because of crisps, chocolate bars, biscuits and the amount of butter and margarine used.

Reducing these and eating more starchy foods such as different breads (with less butter or margarine), more fruit and vegetables and dairy foods such as yoghurt, would improve the nutritional quality, the Agency reported.

Sugar-containing drinks were found in half of the lunchboxes and are a potential cause of tooth decay. Alternative healthy choices are water and semi-skimmed milk.

The Food Standards agency has a month-worth of nutritious lunchbox ideas for children, checkout www.food.gov.uk and put 'lunchboxes' in the search facility.

Packed lunch checklist:

Sandwich, roll, pasta or rice salad

Fruit and/or vegetable

Water or milk

Yoghurt

Small sweet snack (optional) eg currant/ iced bun, malt loaf, low fat muffin

Kids love making this quick and easy recipe that is great for lunchboxes.

Recipe: Low fat apricot muffins (Makes 10)

225g/ 8oz self-raising flour,

Sieved 2tsp baking powder,

Sieved 50g/2oz caster sugar

100g/3 1/2 oz no-need-to soak dried apricots,

Finely chopped 1 medium banana, mashed with 1tbsp fruit juice

300ml/ 1/2 pint skimmed milk

1 medium egg, beaten

2tbsp vegetable oil

Preheat oven to gas mark 6/200C/400F. Mix the first four ingredients together. Gradually add the rest of the ingredients, mixing well. It will be a batter consistency.

Divide the mix amongst 10 sections of a greased muffin tin or into 10 muffin cases.

Bake until an inserted skewer comes out clean. Leave to cool before removing from the tin.