{"id":2648,"date":"2024-11-27T07:15:56","date_gmt":"2024-11-27T07:15:56","guid":{"rendered":"https:\/\/www.luncheonstar.com.hk\/en\/?page_id=2648"},"modified":"2025-10-23T08:06:31","modified_gmt":"2025-10-23T08:06:31","slug":"menu-design","status":"publish","type":"page","link":"https:\/\/www.luncheonstar.com.hk\/en\/menu-design\/","title":{"rendered":"Menu Design"},"content":{"rendered":"\t\t
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Menu Design<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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School meal menus must follow government and Department of Health tender and nutritional guidelines, including the “3:2:1” healthy eating concept, “3 Low, 1 High” cooking principle, and “school meal Salt Reduction Programme”, combined with parents’ feedback to refine the menu. Luncheon Star’s monthly menus are personally developed by professional dietitians, fully aligning with healthy eating concepts and incorporating diverse ingredients to create rich and varied options. In recent years, meal variety has increased; previously offering three choices per day, now including a required vegetarian option, expanded to four. Luncheon Star balances all indicators and requirements to craft the most suitable menus for children, ensuring balanced nutrition for healthy growth.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"3:2:1\" Healthy Eating Concept<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dietitians design menus according to Department of Health guidelines, with proportions of grains\/cereals, vegetables, and meat in lunches at 3:2:1 (3 portions rice, 2 portions vegetables, 1 portion meat). Nutritional analysis is conducted for the four daily lunch boxes to help parents and teachers track children’s nutritional intake.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"3 Low, 1 High\" Cooking Principle<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Adhering to low sugar, low salt, low fat, and high fiber principles, we use natural ingredients, herbs, and spices for cooking and seasoning; baking replaces frying, and high-fiber whole grains like red rice and oats are added for a lighter taste.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"School Meal Salt Reduction Programme\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Participating in the Department of Health’s “School Meal Salt Reduction Programme” by providing at least 80% sodium-reduced meals monthly. Natural spices or lower-sodium seasonings are used in dish preparation and design to enhance flavor while achieving low-sodium nutritional goals alongside good taste.Learn More<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Healthy and Delicious Cooking Methods<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Luncheon Star employs low-fat cooking methods such as steaming, blanching, grilling, baking, or stir-frying with minimal oil to shorten cooking time. For meats, healthier approaches like baking replace frying. For seasoning, natural options like ginger, garlic, pepper, star anise, or herbs are used; sauces can be made from fresh ingredients such as tomato or pumpkin juice.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Menu Design School meal menus must follow government and Department of Health tender and nutritional guidelines, including the “3:2:1” healthy eating concept, “3 Low, 1 High” cooking principle, and “school meal Salt Reduction Programme”, combined with parents’ feedback to refine the menu. Luncheon Star’s monthly menus are personally developed by professional dietitians, fully aligning with healthy eating concepts and incorporating diverse ingredients to create rich and varied options. In recent years, meal variety has increased; previously offering three choices per day, now including a required vegetarian option, expanded to four. Luncheon Star balances all indicators and requirements to craft the most suitable menus for children, ensuring balanced nutrition for healthy growth. “3:2:1” Healthy Eating Concept Dietitians design menus according to Department of Health guidelines, with proportions of grains\/cereals, vegetables, and meat in lunches at 3:2:1 (3 portions rice, 2 portions vegetables, 1 portion meat). Nutritional analysis is conducted for the four daily lunch boxes to help parents and teachers track children’s nutritional intake. “3 Low, 1 High” Cooking Principle Adhering to low sugar, low salt, low fat, and high fiber principles, we use natural ingredients, herbs, and spices for cooking and seasoning; baking replaces frying, and high-fiber whole grains like red rice and oats are added for a lighter taste. “School Meal Salt Reduction Programme” Participating in the Department of Health’s “School Meal Salt Reduction Programme” by providing at least 80% sodium-reduced meals monthly. Natural spices or lower-sodium seasonings are used in dish preparation and design to enhance flavor while achieving low-sodium nutritional goals alongside good taste.Learn More Healthy and Delicious Cooking Methods Luncheon Star employs low-fat cooking methods such as steaming, blanching, grilling, baking, or stir-frying with minimal oil to shorten cooking time. For meats, healthier approaches like baking replace frying. For seasoning, natural options like ginger, garlic, pepper, star anise, or herbs are used; sauces can be made from fresh ingredients such as tomato or pumpkin juice.<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-2648","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nMenu Design - HK - Luncheon Star<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menu Design - HK - Luncheon Star\" \/>\n<meta property=\"og:description\" content=\"Menu Design School meal menus must follow government and Department of Health tender and nutritional guidelines, including the “3:2:1” healthy eating concept, “3 Low, 1 High” cooking principle, and “school meal Salt Reduction Programme”, combined with parents’ feedback to refine the menu. Luncheon Star’s monthly menus are personally developed by professional dietitians, fully aligning with healthy eating concepts and incorporating diverse ingredients to create rich and varied options. In recent years, meal variety has increased; previously offering three choices per day, now including a required vegetarian option, expanded to four. Luncheon Star balances all indicators and requirements to craft the most suitable menus for children, ensuring balanced nutrition for healthy growth. “3:2:1” Healthy Eating Concept Dietitians design menus according to Department of Health guidelines, with proportions of grains\/cereals, vegetables, and meat in lunches at 3:2:1 (3 portions rice, 2 portions vegetables, 1 portion meat). Nutritional analysis is conducted for the four daily lunch boxes to help parents and teachers track children’s nutritional intake. “3 Low, 1 High” Cooking Principle Adhering to low sugar, low salt, low fat, and high fiber principles, we use natural ingredients, herbs, and spices for cooking and seasoning; baking replaces frying, and high-fiber whole grains like red rice and oats are added for a lighter taste. “School Meal Salt Reduction Programme” Participating in the Department of Health’s “School Meal Salt Reduction Programme” by providing at least 80% sodium-reduced meals monthly. Natural spices or lower-sodium seasonings are used in dish preparation and design to enhance flavor while achieving low-sodium nutritional goals alongside good taste.Learn More Healthy and Delicious Cooking Methods Luncheon Star employs low-fat cooking methods such as steaming, blanching, grilling, baking, or stir-frying with minimal oil to shorten cooking time. 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