Ireland has published its first dedicated scientific recommendations for adolescent nutrition, giving public-health organisations, schools and food-service providers a stronger evidence base for supporting healthy growth and development among young people.

The Food Safety Authority of Ireland (FSAI) published the report on 12 October 2026, setting out food-based dietary recommendations for adolescents aged 9–18. Developed by the FSAI Scientific Committee, the guidance recognises that nutritional requirements can vary significantly according to age, sex, body size, physical activity and the timing of puberty.

For Health & Safety professionals, the report highlights the importance of prevention and wellbeing during a critical stage of development. Adolescence brings substantial changes in physical growth and nutritional requirements, making appropriate nutrition an important consideration for organisations responsible for young people’s health. The recommendations provide a scientific foundation for more informed decisions across education, public health and food provision.

The research draws on Ireland’s National Children’s Food Survey II and National Teens’ Food Survey II, using dietary patterns commonly found among young people to model nutritional needs. According to the FSAI’s scientific committee records, the work also considered environmental sustainability alongside nutritional requirements. The modelling produced 360 four-day food patterns, representing 1,440 daily intake patterns across different body sizes and activity levels.

The recommendations include four to five daily servings from the milk, yoghurt and cheese food group to support calcium requirements, with needs varying according to activity levels. They also recommend oily fish once a week and continued vitamin D supplementation, while finding that protein requirements could be met without protein powders, shakes or supplementary drinks. The Irish Times’ report on the recommendations highlights the importance of tailoring dietary choices to individual nutritional needs rather than applying a single approach to every adolescent.

For schools, catering providers and facilities teams, the findings offer a useful reference point when reviewing menus, food choices and nutrition-related wellbeing initiatives. Public-sector organisations may also find the recommendations relevant when developing catering specifications or engaging food suppliers, although the report itself does not introduce mandatory procurement requirements.

For the sector, the lesson is direct: evidence-based nutrition should form part of a broader approach to protecting young people’s health and wellbeing. By providing recommendations grounded in Irish dietary data, the FSAI has created a stronger foundation for schools, public-health bodies and food-service organisations to make informed choices that support healthy development.

Source: Food Safety Authority of Ireland / Irish Times