Make sure the presentation of the food is appealing such as 'bite sized pieces' and will 'survive' until lunchtime

Try and include all the food groups in 'The Balance of Good Health' e.g. sandwich (starchy carbohydrate and protein), fruit (fruit and vegetables), yoghurt (dairy) 

Heed food safety and hygiene by keeping contents at the right temperature e.g. by using a cool pack

Use thickly sliced bread or rolls

Choose lower fat sandwich fillings such as lean meats like turkey and ham, Edam and cottage cheese, fish

Fresh, dried, and tinned fruit all count toward your '5 a day'

Include plenty of salad

Choose wholemeal or high fibre varieties

Don't get in a lunch rut! How about a banana sandwich? Some rice salad? Plain popcorn? Bagel rather than sliced bread? Chopped up dried fruit and low fat cream cheese? Small pot of low fat rice pudding or custard

Mayo is not an essential sandwich ingredient – go easy or leave it out or use an alternative such as lemon juice with tuna

When choosing yoghurts and other desserts remember 1 teaspoon of sugar is 5g – some can contain more than 3 teaspoons of sugar per pot

Choose starchy, lower sugar snacks like scones or tea cakes

If a sandwich filling is moist, you don't need to use butter or spread. If you do, choose a low-fat spread