Healthier Food & Drinks Guide A varied and well balanced diet is essential for providing the range and level of nutrients required for good health and wellbeing. Small changes such as eating more fruits and vegetables make a big difference. 49 of the Australian working population has an inadequate intake of fruit and vegetables. 1 PERCENT A joint Australian, State and Territory Government initiative under the National Partnership Agreement on Preventive Health
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Healthier Food & Drinks Guide€¦ · The Healthier Food and Drinks Guide is designed to assist food service and catering staff involved in the provision of healthier food and drink
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Healthier Food& Drinks GuideA varied and well balanced diet is essential for providing the range and level of nutrients required for good health and wellbeing. Small changes such as eating more fruits and vegetables make a big di� erence.
49of the Australian working population has an inadequate intake of fruit and vegetables. 1
PERCENT
A joint Australian, State and Territory Government initiative under the National Partnership Agreement on Preventive Health
The Healthier Food and Drinks Guide is designed to assist food service and catering staff involved in the provision of healthier food and drink to WA workplaces.
The Guide incorporates both pre-packaged and freshly prepared foods, and as such, is relevant to the many different food environments across the workplace setting.
Overview
Breads and sandwiches
Breakfast cereals
Confectionery
Dairy products and alternatives
Drinks
Fruit, vegetables and legumes
Hot mixed meals
Hot savoury items
Ice-creams and desserts
Oils, sauces and condiments
Meat and alternatives
Rice and noodles
Savoury snack foods
Sweet snack foods
Appendices:
Appendix 1 – Food and drink guide terminology
Appendix 2 – Nutrient and serve size criteria
Appendix 3 – Recommended serve sizes
Appendix 4 – Healthy ingredients
Appendix 5 – Healthier cooking methods
Fact sheets (included):
Allergens
Food safety
Sugars
Sweeteners
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09
11
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12
14
17
20
21
23
24
26
30
31
32
35
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45
52
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Workplace food environmentThere are a number of settings within the workplace where workers access food and drink.
Onsite café / canteen / kiosk
The canteen, kiosk, or café
at the workplace.
Vending machinesThe food and drink available
through onsite machine/s.
Workplace facilitiesThe facilities provided to workers
e.g. microwave, provision of
milk, coff ee etc.
CateringFood and drink provided at functions
and events, including training courses,
meetings and functions provided by
an external provider or by internal staff .
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Infl u
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‘On the go’ workforceFood and drink consumed by a mobile
or ‘on the road’ workforce.
Self cateringFood and drink from home.
Off -site purchaseFood and drink bought from
a local outlet.
Food vanThe provision of food and drink by
an external mobile provider.
Informal food supplyThe food and drink provided at
staff birthdays or impromptu
workplace functions.
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Oth
er
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FundraisingFood and drink at fundraising or social
club events, and used as gifts or rewards.
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Food and drink categorisation
The Guide uses a ‘traff� ic light’ system to categorise food and drink into green, amber or red categories based on the following definitions:
Green items: off er greater nutrient value and are low in saturated fat, added sugar and salt. Examples include fruits and vegetables, lean meats, low fat dairy products, wholegrains, eggs and legumes.
Amber items: some nutritional value but contain moderate amounts of saturated fat, added sugar and/or salt and can contribute to excess energy intake. Examples include low-sugar drinks, full-fat dairy products and white varieties of breads and cereals.
Red items: limited nutritional value, are energy dense - high in saturated fat, sugar and salt. Examples include sweet biscuits, confectionary, sugar sweetened drinks and deep fried foods.
In this Guide, food and drink have been classified in the category they are most likely to fit – green, amber or red. Varieties of food and drink may diff er due to ingredients used or cooking technique, so certain products may fit into more than one category. If this is the case, the food or drink will be listed in multiple categories.
Where further clarity is required, the Guide will refer to nutrient or serve size criteria. The use of specific criteria helps to more clearly diff erentiate green, amber and red choices across and within food groups. This is shown in Appendix 2.
The Guide does not endorse any specific products.
GreenThe use of wholegrain
bread and inclusion of
salad vegetables improves
the nutrient value of this
sandwich.
AmberThe ham in this sandwich is
lean and has no visible fat.
RedWhole egg mayonnaise is
high in saturated fat.
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Further information
There are also additional appendices that provide extra information to assist food service and catering staff to deliver healthier food and drink options to workers.
Terminology
An explanation of the terminology used in the Guide is provided in Appendix 1.
Nutrient and serve size criteria
Where further clarity is required, the Guide will refer to nutrient or serve size criteria. The use of specific criteria helps to more clearly diff erentiate green, amber and red choices across and within food groups.
Recommended serve sizes
Appendix 3 provides an overview of the recommended serves sizes for all categories included in the Guide. This is designed to assist food service and catering staff in the provision of recommended daily serves from the various food groups to meet daily energy and nutrient needs according to the new Australian Dietary Guidelines (www.eatforhealth.gov.au)
Healthy ingredients
Designed to be used as a quick reference guide, Appendix 4 details a list of healthier alternatives to commonly used ingredients.
Cooking methods
The way a food or drink is prepared can have a significant impact on nutritional quality. In Appendix 5, the vast number of diff erent cooking methods have been categorised as green, amber or red. This appendix will assist in specifically categorising freshly prepared food and drink.
Fact sheets
A series of fact sheets have also been included to complement this Guide and to provide additional information on complex topics.
Allergens
With the incidence of food allergies on the rise, food service and catering staff need to be familiar with the foods and ingredients that may cause an allergic reaction.
Food Safety
Other than the information provided in this fact sheet, the Guide does not specifically address food safety issues. However all food service and catering facilities are still required to fulfil their regulatory responsibilities for food supply under the Health Act 1911, the Food Act 2008 and Food Regulations 2009.
Sugars
The food supply contains an enormous amount of both ‘natural’ and ‘added’ sugars. This fact sheet explains in detail the diff erent types of sugars in food and drink.
Sweeteners
Throughout the Guide there are references to ‘artificially’ or ‘intensely’ sweetened food and drink. This fact sheet provides a comprehensive overview of the diff erent types of sweeteners that exist in the food supply.
This guide provides an enormous amount of information regarding pre-packaged and freshly prepared foods. To assist you in using and interpreting all that is presented, please refer to the examples below.
Food and Drink classifi cation
Under broad food categories, such as ‘fruit and vegetables’, ‘breads and sandwiches’ and ‘hot savoury meals’, fresh and pre-packaged food and drinks have been classified using a ‘traff� ic light’ system into green, amber or red categories.
This is illustrated by the ‘cheese’ example below:
Using the Healthier Food and Drink Guide
Cheese
Item Likely category Guidelines Criteria Further information
Reduced fat Green
Varieties such as cottage, paneer, ricotta or reduced fat cheddar, feta, mozzarella or cream cheese Dairy products
and alternativesAllergen fact sheet - milk; soy
Reduced fat cheese portions with plain crackers
Full fat
Amber
Varieties such as cheddar, edam, gouda, jarlsberg, mozzarella, parmesan, cream cheese, feta, goats, haloumi and mascarpone
Dairy products and alternatives
Full fat cheese portions with plain crackers
RedVery high fat soft cheeses such as brie, camembert
In the case of ‘cheese’, the relevant criteria to refer to is the ‘dairy products and alternatives’ criteria shown below.
Food category
Classification Serve size
Energy (kJ)
Total fat (g)
Saturated fat (g)
Sugar (g)
Sodium (mg)
Fibre (g)
Dairy products and alternatives:
Cheese
Green <15g per 100g
Amber >15g per 100g
Red >25g per 100g
Nutrient Criteria
Item Likely category Guidelines Criteria Further information
Fruit juices
Fresh, canned, carbonated or long life
Green 97-100% fruit juice Sugars fact sheet
Fruit Juices
Item Likely category Guidelines Criteria Further information
Pizza
Prepared onsiteGreen Hot mixed meals
- prepared onsite sectionAmber
Pizza
According to the ‘dairy products and alternatives’ criteria, cheese with:
• less than 15g total fat per 100g is green
• between 16 – 25g total fat per 100g is amber
• greater than 25g total fat per 100g is red.
Further information
The final piece of information presented in the Guide, is the column entitled ‘further information’.
The ‘further information’ column indicates that there are additional resources available that may help explain the classification of the food or drink.
In addition, the ‘further information’ column identifies where else in the guide you may find information relating to a specific food or drink item.
In the ‘pizza’ example below, you will be able to find additional information under the hot mixed meals section.
In the ‘fruit juice’ example below, you can find out further information relating to sugar in the fact sheet section.
Nutrient Criteria
In addition to the green, amber and red categories in the Guide, there is also a column entitled ‘criteria’.
The ‘criteria’ column will indicate if there is a specific nutrient criteria that needs to be taken into account when classifying a food or drink as green, amber or red.
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Healthier Food & Drink Guide
Breads and sandwiches
Item Likely category Guidelines Criteria Further information
Breads and cereals
Breads and rolls
Green
Includes multigrain, wholegrain, wholemeal, high-fi bre white, rye, sourdough, lavash and other fl at breads, bagels, wholemeal crumpets, plain foccacias and plain/multigrain English muffi ns
Sugars fact sheetAllergens fact sheet - peanuts; tree nuts; gluten
Red
With added sugar or saturated fat (e.g. sugar, honey, oil, nuts)
Breakfast cerealsWith added confectionery
(e.g. chocolate)
Confectionary
Item Likely category Guidelines Criteria Further information
Lollies, sweets, chocolate, carob, fruit leather, mints and chewing gum
Lollies, sweets, chocolate, carob, fruit leather
Red
Any type of confectionery (e.g. carob bars, chocolate bars, boxed chocolate, boiled lollies, jelly lollies, jubes, liquorice, jelly beans, fruit leathers and loose sweets)
Sugars factsheet
Chewing gum and mints
N/A
Medicated cough lollies and lozenges
Medicated cough lollies and lozenges
N/AProducts for a therapeutic benefi t are outside the scope of this criteria
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Item Likely category Guidelines Criteria Further information
Milk and milk alternatives Includes all milk products including milkshakes, smoothies, liquid breakfasts (e.g. Up and Go), flavoured milk, mocha, chocolate and hot chocolate drinks
Reduced fat varieties <2g fat per 100ml (e.g. hilo, light, skim, no fat)
Green
All plain fresh, UHT and long life reduced fat varieties of milk^
Allergen fact sheet - milk; soy; tree nuts
Flavoured fresh, UHT and long life reduced fat varieties of milk^
<300mL
Liquid breakfasts (e.g. Up and Go)
Reduced fat evaporated milk
Reduced fat buttermilk
Amber
Flavoured fresh, UHT and long life reduced fat varieties of milk^
>300mL
Skim sweetened condensed milk
Addition of 1 tablespoon (20g) of chocolate powder
RedAddition of whipped cream, ice-cream, melted chocolate, caramel, syrup or confectionery
Full fat varieties 2 - 4g fat per 100ml (e.g. regular, original, barista, café)
Amber
All plain fresh, UHT and long life full fat varieties of milk^
Flavoured fresh, UHT and long life full fat varieties of milk^
<300mL
Addition of 1 tablespoon (20g) of chocolate powder
Whole buttermilk
Red
Flavoured fresh, UHT and long life full fat varieties of milk^
>300mL
Full fat evaporated milk
Full fat sweetened condensed milk
Addition of whipped cream, ice-cream, melted chocolate, caramel, syrup or confectionery
^ Milk includes all varieties (e.g. almond#, cow, goat#, lactose-free, oat#, rice#, sheep# and soy#)
# For alternative milks (e.g. almond, goat, oat, rice, sheep and soy), choose calcium fortified varieties
Dairy products and alternatives
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Item Likely category Guidelines Criteria Further information
Milk and milk alternatives Includes all milk products including milkshakes, smoothies, liquid breakfasts (e.g. Up and Go), flavoured milk, mocha, chocolate and hot chocolate drinks
Reduced fat varieties <2g fat per 100ml (e.g. hilo, light, skim, no fat)
Green
All plain fresh, UHT and long life reduced fat varieties of milk^
Allergen fact sheet - milk; soy; tree nuts
Flavoured fresh, UHT and long life reduced fat varieties of milk^
<300mL
Liquid breakfasts (e.g. Up and Go)
Reduced fat evaporated milk
Reduced fat buttermilk
Amber
Flavoured fresh, UHT and long life reduced fat varieties of milk^
>300mL
Skim sweetened condensed milk
Addition of 1 tablespoon (20g) of chocolate powder
RedAddition of whipped cream, ice-cream, melted chocolate, caramel, syrup or confectionery
Full fat varieties 2 - 4g fat per 100ml (e.g. regular, original, barista, café)
Amber
All plain fresh, UHT and long life full fat varieties of milk^
Flavoured fresh, UHT and long life full fat varieties of milk^
<300mL
Addition of 1 tablespoon (20g) of chocolate powder
Whole buttermilk
Red
Flavoured fresh, UHT and long life full fat varieties of milk^
>300mL
Full fat evaporated milk
Full fat sweetened condensed milk
Addition of whipped cream, ice-cream, melted chocolate, caramel, syrup or confectionery
^ Milk includes all varieties (e.g. almond#, cow, goat#, lactose-free, oat#, rice#, sheep# and soy#)
# For alternative milks (e.g. almond, goat, oat, rice, sheep and soy), choose calcium fortified varieties
Item Likely category Guidelines Criteria Further information
Yoghurt
Reduced fat varieties (<2g fat per 100g)e.g. fat free, light, no fat, skim
GreenAll plain and flavoured reduced fat varieties of yoghurtß and yoghurt drinks
Dairy products & alternatives
Allergen fact sheet - milk; soyAmber
All plain and flavoured reduced fat varieties of yoghurtß and yoghurt drinks with the addition of muesli
Dairy products & alternatives
Full fat varieties (2 - 4g fat per 100g)
AmberAll plain and flavoured full fat varieties of yoghurtß and yoghurt drinks
ß Yoghurt includes all varieties (e.g. lactose-free, sheep and soy)
Cheese
Reduced fat
Green
Varieties such as cottage, paneer, ricotta or reduced fat cheddar, feta, mozzarella or cream cheese
Dairy products & alternatives
Allergen fact sheet - milk; soy
Reduced fat cheese portions with plain crackers
Amber
Varieties such as cheddar, edam, gouda, jarlsberg, mozzarella, parmesan, cream cheese, feta, goats, haloumi and mascarpone
Dairy products & alternatives
Full fat cheese portions with plain crackers
Full fat RedVery high fat soft cheeses such as brie, camembert
AmberDrinks sweetened with a natural intense sweetener (e.g. Stevia)
<350mL Sweeteners fact sheet
RedDrinks sweetened with a natural intense sweetener (e.g. Stevia)
>350mLSweeteners fact sheet Sugars fact sheet
Sports drinks Red All varieties
15
Item Likely category Guidelines Criteria Further information
Coffee and tea
Coffee
Green
Coffee (bags, instant, fresh) made with no milk, reduced fat or skim milk
<300mL Allergen fact sheet - milk; soy
Coffee flavoured fresh, UHT and long life reduced fat varieties of milk
<300mL
Amber
Coffee (bags, instant, fresh) made with no milk, reduced fat or skim milk
>300mL
Coffee (bags, instant, fresh) made with full fat milk
<300mL
Coffee sweetened with sugar or artificial sweeteners
Sweeteners fact sheet Sugars fact sheet
Coffee flavoured fresh, UHT and long life reduced fat varieties of milk
>300mL Allergen fact sheet - milk; soy
Coffee flavoured fresh, UHT and long life full fat varieties of milk
<300mL
Red
Coffee with added sugar, whipped cream, melted chocolate or caramel, syrup or confectionery
Coffee flavoured fresh, UHT and long life full fat varieties of milk
>300mL
Tea
Green
Plain, herbal, caffeinated or decaffeinated tea (bag or leaves) made with no milk, reduced fat or skim milk
<300mL
Allergen fact sheet - milk; soy
Amber
Plain, herbal, caffeinated or decaffeinated tea (bag or leaves) made with no milk, reduced fat or skim milk
>300mL
Tea (bag or leaves) made with full fat milk
Tea sweetened with sugar or artificial sweeteners
Sweeteners fact sheet Sugars fact sheet
Artificially sweetened iced tea
Sweeteners fact sheetTea made from a sachet, light varieties (e.g. chai light)
Red
Regular varieties of iced tea
Tea made from a sachet, regular, sweetened varieties (e.g. chai, sweet honey, vanilla)
Sugars fact sheet
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Fruit, vegetables and legumes
Item Likely category Guidelines Criteria Further information
Fruit
Fresh and frozen
Green No added sugar
Dried fruit
GreenPlain dried fruit <30g
Plain dried fruit and nut/seed packs <30g Meat and alternatives (nuts) section Allergen fact sheet - peanuts; tree nutsAmber Plain dried fruit and nut/seed packs >30g
RedDried fruit with added fat or sugar (e.g. banana chips or fruit leathers)
Confectionery section
Canned fruitGreen
Canned in natural juice with no added sugar
Artificially sweetened canned fruit Meat and alternatives (nuts) section Allergen fact sheet - peanuts; tree nutsAmber Canned in syrup
Fruit juices (fresh, canned, carbonated or long life)
Green 97-100% fruit juice <250mL
Sugars fact sheet Amber
97-100% fruit juice >250mL
35 – 96% fruit juice <250mL
RedAll sugar sweetened fruit drinks (<35% fruit juice)
>250mL
Vegetables
All plain vegetables
Green
Any vegetable in season
Includes fresh, frozen, canned (no added salt) or cooked (without added fat or salt)
AmberAll other canned vegetables (e.g with added salt)
Salads
Green
Includes garden, mixed, pasta, potato, rice or noodle, tabouleh, coleslaw or egg
Allergen fact sheet - eggs
Salads that use low or no-oil dressings
Oils, sauces and condiments section
Amber
Salads that use dressings made of poly or monounsaturated oils or reduced fat commercial dressings
Oils, sauces and condiments section
Salads containing croutons, bacon or meats that have been shallow-fried
RedSalads that use dressings with added saturated fat (e.g. cream)
Oils, sauces and condiments section
17
Item Likely category Guidelines Criteria Further information
Vegetables
Cooked vegetables
Green
All plain vegetables that are baked, barbequed, blanched, boiled, dry-fried, dry-roasted, grilled, par-boiled, microwaved, roasted, steamed or steam-baked without added oils or fats
Cooking methods fact sheet
Amber
All plain vegetables baked, barbequed, grilled, roasted or stir-fried using a poly or monounsaturated spray oil
Oils, sauces and condiments section
Roasted vegetables, drained of oil
Red All deep fried vegetables
Pickled vegetables
AmberAll types of pickled vegetables in a brine (e.g. olives, pickles, gherkins, ginger)
Potato and potato-formed products
GreenBaked potatoes cooked preferably with their skins or mashed potato with no added oils or fats
AmberOven-baked potato chips, gems, hash browns, scallops and wedges
Savoury hot foods
RedDeep fried potato chips, gems, hash browns, scallops and wedges
Vegetable juice
Green 99% fresh vegetable juice
Amber
No added salt canned or long life vegetable juice
<250ml
Drinks sectionRegular varieties canned or long life vegetable juice
>250ml
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Item Likely category Guidelines Criteria Further information
Legumes
Baked beans
GreenNo added salt canned varieties
Homemade baked beans Hot mixed meals
AmberAll other canned baked beans (e.g. tomato, barbecue, ham, hot chilli sauce)
RedCanned baked beans with added ingredients (e.g. steak and bacon, sausages)
Legume and grain products
Green
All canned or dried lentils (whole red, split red, puy, green and brown), split peas (yellow and green)
All canned , dried, or frozen beans (broad, butter, black-eyed, borlotti, cannellini, chick pea, four bean mix, haricot and red kidney)
All dried grains (barley, buckwheat, quinoa)
Grilled legume products (e.g. falafel, vegetable or lentil patties) without added oils or fats
Cooking methods fact sheet
Legume and grain products
Red
Shallow fried legume products (e.g. falafel, vegetable or lentil patties) using a poly or monounsaturated spray oil
Oils, sauces and condiments section
Deep fried legume products (e.g. deep fried falafel)
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Item Likely category Guidelines Criteria Further information
Mixed meals prepared on site
Mixed meals prepared on site
Green
Includes casseroles, curries, stews, risotto, fried rice, stir-fry or noodle-based Asian meals, pasta, spaghetti bolognaise, lasagne, legume-based dishes, pasta bakes and soups
Includes casseroles, curries, stews, risotto, fried rice, stir-fry or noodle-based Asian meals, pasta, spaghetti bolognaise, lasagne, pasta bakes and soups
Includes casseroles, curries, stews, risotto, fried rice, stir-fry or noodle-based Asian meals, pasta, spaghetti bolognaise, lasagne, pasta bakes and soups
Item Likely category Guidelines Criteria Further information
Potato products
Potato products
AmberOven-baked potato chips, gems, hash browns, scallops and wedges Savoury
hot foods and snacksRed
Deep fried potato chips, gems, hash browns, scallops and wedges
Pizza
Prepared onsite
GreenIncludes the use of a wholegrain base, reduced fat cheese, lean meat and vegetables toppings Hot mixed meals - prepared
on site section Allergen fact sheet - milk; egg; crustacea and shellfi sh; fi sh; sesame; soy; gluten; peanuts; tree nuts
AmberPizza containing green and amber ingredients
RedAddition of high fat meat toppings (e.g. salami, sausage or pepperoni)
Frozen or commercially prepared
AmberUse of a refi ned base and regular cheese varieties
Savoury hot foods and snacks
Allergen fact sheet - milk; egg; crustacea and shellfi sh; fi sh; sesame; soy; gluten; peanuts; tree nutsRed
Quiche
Prepared onsite
Amber
Includes the use of reduced fat pastry, reduced fat milk, lean ham or bacon and vegetables as an ingredient.
Hot mixed meals - prepared on site section Allergen fact sheet - milk, egg,
RedIncludes the use of pastry, cream and high fat ingredients (e.g bacon)
Frozen or commercially prepared
Amber Savoury hot foods and snacks
Allergen fact sheet - milk; eggRed
Frittata
Prepared onsite
GreenCooked without added fats or oils (e.g. oven baked) and with added vegetables and reduced fat cheese
Allergen fact sheet - milk; egg
Amber
Cooked with poly-or mono-unsaturated fats or oils and other ingredients (e.g. ham and full fat cheese)
RedCooked with saturated fat (e.g. butter or cream) and other high fat ingredients (e.g. salami)
Frozen or commercially prepared
Amber Hot mixed commer-cial mealsRed
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Item Likely category Guidelines Criteria Further information
Savoury pies and pastries
Savoury pies and pastries
Amber
Reduced fat and reduced salt meat and chicken pies, sausage rolls, party pies, vegetable and meat pasties, chicken and potato pies, cheese and spinach triangles, samosas and other gourmet versions
Savoury hot foods and snacks
Red
All deep fried varieties
Full fat meat and chicken pies, sausage rolls, party pies, vegetable and meat pasties, chicken and potato pies, cheese and spinach triangles, samosas and other gourmet versions
Savoury hot foods and snacks
Pastry
GreenWonton wrappers or oven baked bread cases
Allergen fact sheet - glutenAmberFilo pastry brushed with egg, milk or spray oil
RedAll types of pastries brushed with butter (choux, flaky, puff, shortcrust, filo)
Spring rolls, chiko rolls, dim sims
Spring rolls, chiko rolls, dim sims
Amber Steamed varieties
Savoury hot foods and snacks
Oven-baked without fats or oils
Red All deep fried varieties
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Ice-creams and desserts
Item Likely category Guidelines Criteria Further information
Condiments (BBQ, HP sauce, soy, sweet chilli, tomato sauce)
Amber No added salt varietiesRecommended serve size factsheet
Red Regular varieties
Cooking sauces
Green
Tomato puree (e.g. passata)
Reduced fat evaporated milk - plain or coconut
Amber
Includes no added salt and fat varieties of cooking sauces, marinades, pasta sauces, pastes, recipe bases, satay/peanut sauces, simmer sauces and stir fry sauces
Full fat evaporated milk - plain or coconut
Red
Includes regular varieties of cooking sauces, marinades, pasta sauces, pastes, recipe bases, satay/peanut sauces, simmer sauces and stir fry sauces
Coconut cream and milk (all types)
Oils, sauces and condiments
24
Item Likely category Guidelines Criteria Further information
Vegetable-based dips, salsas or relishes (e.g. beetroot, eggplant, avocado, hommous, tzatziki, tomato, bean or capsicum) with no added fat, salt or sugar
Crumbed and oven-baked chicken fillets, fish pieces or fingers, meat products (e.g. schnitzel), no added fats or oils or cooked with a minimal amount of spray oil
Item Likely category Guidelines Criteria Further information
Meat
Sausages and frankfurters
Amber
Reduced fat and no added salt varieties of beef, chicken, kangaroo, pork or lamb
Savoury hot foods and snacks
Reduced fat and no added salt varieties of frankfurters
Red
Regular varieties of beef, chicken, kangaroo, pork, lamb
Regular varieties of frankfurters
Deep fried battered meats (e.g. saveloys, sausages)
Crumbed meat
Amber
Oven-baked chicken fillets, fish pieces or fingers, meat products (e.g. schnitzel), no added fats or oils or cooked with a minimal amount of spray oil
Savoury hot foods and snacks
RedDeep fried or oven baked in fat chicken fillets, fish pieces or fingers, meat products
Allergen fact sheet - fish
Processed meat
Green Skinless diced chicken meat
Processed meat
AmberLean corned beef, ham, pastrami, rindless bacon
RedBacon, devon, mortadella, polony and salami
27
Item Likely category Guidelines Criteria Further information
Fish and seafood
Plain, fresh, frozen or canned
Green
Plain, fresh or frozen fi sh
Allergen fact sheet - crustacea and shellfi sh; fi sh
Canned fi sh in spring water with no added salt (e.g. salmon, tuna or sardines)
Canned fi sh – 98% fat free
Canned fi sh in spring water with no added salt with plain crackers
Amber
Canned fi sh in brine or oil (e.g. salmon, tuna or sardines)
Canned fi sh – fl avoured (e.g. curry, lemon and pepper, sweet chilli, tomato)
Canned fi sh in brine or oil with plain crackers
Canned fi sh – plain or fl avoured with beans
Crumbed fi sh and seafood
Amber
Oven-baked fi sh pieces or fi ngers or seafood, no added fats or oils or cooked with a minimal amount of spray oil
Savoury hot foods and snacks
Red Deep fried fi sh and seafood
Eggs and egg products
Eggs
Green
Boiled, poached
Scrambled – plain or with reduced fat milk and without added fat (cream or full fat milk)
Fried with mono or polyunsaturated spray oil
Allergen fact sheet - milk; egg
AmberScrambled with full fat milk or fried with a mono or polyunsaturated oil
Red Scrambled with cream
28
Item Likely category Guidelines Criteria Further information
Frittata
Prepared on site
GreenCooked without added fats or oils (e.g. oven baked) and with added vegetables and reduced fat cheese
Allergen fact sheet - milk; egg
Amber
Cooked with poly-or mono-unsaturated fats or oils and other ingredients (e.g. ham and full fat cheese)
RedCooked with saturated fat (e.g. butter or cream) and other high fat ingredients (e.g. salami)
Frozen or commercially prepared
Amber Hot mixed commer-cial mealsRed
Nuts and seeds
Nut and seed products
GreenAll plain and dry roasted nuts and seed s with no added sugar, salt or fat
Allergen fact sheet - peanuts; tree nuts; sesame
AmberSalted nuts or nuts roasted in oil
Halva (sesame-based sweet snack)
Red
Nuts and seeds with added fat and sugar (e.g. chocolate coated, honey/sugar coated, Japanese peanuts, wasabi peas)
Mixed fruit, nut and seed packs
GreenPlain dried fruit and nut/seed packs
Snack food items
Amber
Alternatives
Vegetable or lentil patties
Green
Vegetable or lentil patties containing only Green ingredients, oven-baked or grilled with no added fats or oils or cooked with a minimal amount of spray oil
Amber
Crumbed and oven-baked vegetable patties, no added fats or oils or cooked with a minimal amount of spray oil
Red Deep fried vegetable patties
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Rice and noodles
Item Likely category Guidelines Criteria Further information
Rice
Plain Green
Plain, unflavoured rice and noodles
Basmati, brown and other long grain rice are the best choices
Sushi
GreenLean, uncoated and un-crumbed meat or seafood with a variety of vegetable fillings
Allergen fact sheet - crustacea and shellfish; egg; fish; peanuts; tree nuts; soy; sesameAmber
Coated and crumbed meat or seafood fillings
Rice paper rolls GreenLean, uncoated and un-crumbed meat or seafood with a variety of vegetable fillings
Allergen fact sheet - crustacea and shellfish; egg; fish; peanuts; tree nuts; soy; sesame
Fried rice
GreenFlavoured rice dishes with vegetables (fresh, frozen or canned), lean meat and no added salt sauces
Amber
Flavoured rice dishes with meat (e.g. ham), small amounts of added fats and oils and high salt sauces (e.g. soy or oyster)
Cooking methods fact sheetAllergen fact sheet - crustacea and shellfish; egg; fish; peanuts; tree nuts; soy; sesameRed
Flavoured rice dishes with high fat meat (e.g. pork sausage), added fats and oils and high salt sauces (e.g. soy or oyster)
Noodles
Hot noodle cups
AmberReduced fat and no added salt varieties of flavoured noodle cups
Allergen fact sheet - gluten
Red
Regular noodle cup varieties
Flavoured noodle cups with fried noodles and added cream or coconut milk (e.g. laksa, curry)
Alternatives
Tofu, tempeh and other soybean based products
Green
Tofu or tempeh products that are oven-baked or grilled with no added fats or oils or cooked with a minimal amount of spray oil
Allergen fact sheet - soy
AmberTofu or tempeh products with no added fats or oils or cooked with a minimal amount of spray oil
Red Deep fried tofu or tempeh products
30
Savoury snack foods
Item Likely category Guidelines Criteria Further information
Crispbreads and crackers
Crispbreads and crackers
Green
Wholegrain varieties of plain crispbreads, corn and rice cakes, lavash and water crackers
Allergen fact sheet - gluten
Reduced fat cheese portions with plain crackers
Amber
Flavoured varieties of plain crispbreads, corn and rice cakes, lavash and water crackers
Breads section Allergen fact sheet - gluten
Full fat cheese portions with plain crackers
RedHigh fat crackers and savoury biscuits (e.g. Shapes)
Popcorn
Plain GreenAir-popped, no added fat, sugar, flavourings or seasonings
Flavoured
AmberPopcorn with a moderate amount of added salt and/or poly or monounsaturated fat
<30g
RedPopcorn with moderate/ high amounts of added salt, flavouring and/or fat
>30g
Savoury chips, crisps and biscuits
Savoury chips, crisps and biscuits
Amber
Pretzels
Allergen fact sheet - gluten
Small serves of all potato, corn, wheat and other varieties of chips
<30g
Red
Medium and large serves of all potato, corn, wheat and other varieties of chips
>30g
Other crisps (e.g. Pringles, Burger Rings, French Fries, soy crisps, pita chips, bagel crisps)
(nuts) sectionAllergen fact sheet - peanuts; tree nuts
Plain dried fruit and nut/seed packs <30g
Amber Plain dried fruit and nut/seed packs >30g
RedDried fruit with added fat or sugar (e.g. banana chips or fruit leathers)
Confectionary section
Plain popcorn GreenAir-popped, no added fat, sugar, flavourings or seasonings
Flavoured popcorn
AmberPopcorn with a moderate amount of added sugar and/or poly or monounsaturated fat
<30g
RedPopcorn with high amounts of added sugar, flavouring and/or fat, or confectionery
>30g
Nuts and seeds
Nut and seed products
GreenAll plain and dry roasted nuts and seed s with no added sugar, salt or fat
Allergen fact sheet - peanuts; tree nuts; sesame
AmberSalted nuts or nuts roasted in oil
Halva (sesame-based sweet snack)
Red
Nuts and seeds with added fat and sugar (e.g. chocolate coated, honey/sugar coated, Japanese peanuts, wasabi peas)
Mixed fruit, nut and seed packs
GreenPlain dried fruit and nut/seed packs
Snack food items
Amber
33
Vegetables
Vegetables are a good source of vitamins, minerals and dietary fibre,
however 85% of Australian workers don't eat enough of them.
TomatosTomatoes contain lycopene,
a powerful antioxidant. Lycopene
becomes more readily available and
biologically active when cooked with a
small amount of monounsaturated oil.
MushroomsMushrooms naturally have vitamin D.
They are the only non-animal food to have
natural vitamin D, generated automatically
when they are exposed to light.
CapsicumsCapsicums have very
high levels of vitamin C
- especially red varieties.
One capsicum has enough
vitamin C to meet the daily
needs of 10 adults.
Appendix 1 Food and Drink Guide Terminology
<
Less than the specifi ed amount
≤
Less than or equal to the specifi ed amount
>
More than the specifi ed amount
≥
More than or equal to the specifi ed amount
Green
Green food and drink items have a greater nutrient value and are low in saturated fat, added sugar and/or salt. Examples include fruits and vegetables, lean meats, reduced fat dairy products, eggs and legumes
Amber
Amber food and drink items have some nutritional value but contain moderate amounts of saturated fat, added sugar and/or salt and can contribute to excess energy intake. Examples include low-sugar drinks, full-fat dairy products and white varieties of breads and cereals
Wholegrains contain all three layers of the grain:
Bran – the outer layer of the grainEndosperm – the main part of the grainGerm – the smallest part of the grain
Wholegrain cereals are a rich source of many essential vitamins, minerals and phytochemicals
Red
Red food and drink items have limited nutritional value, are energy dense - high in saturated fat, sugar and/or salt. Examples include sweet biscuits, confectionery, sugar sweetened drinks and deep fried foods
kJ/kJs
Refers to kilojoules
Kilojoules are the unit of measurement of energy content in food and drinks
1 Calorie = 4.2 kilojoules
Refi ned
Refers to highly processed grain (cereal) foods.
This includes white bread and cereal products such as breads and breakfast cereals
When grains are refi ned (for example, to produce white fl our), the outer layer of the grain (bran and germ layers) are removed, leaving only the endosperm. This results in a loss of nutrients, particularly fi bre
Wholegrain
This includes bread and cereal products such as, breakfast cereals, pasta, rice and other grains like barley and quinoa
Bran
Endosperm
Germ
35
Appendix 2 Nutrient and serve size criteria
Nutrient criteria
Sultana and Oat Slice
Servings per package: 2Average serving size: 60g
QUANTITY PER SERVE
QUANTITY PER 100g
ENERGY 1068kJ 1780kJ
PROTEIN 8.0g 13.3g
FAT
Total 11.3g 18.8g
Saturated 8.0g 13.3g
CARBOHYDRATE 31.9g 53.1g
Sugars 15.7g 26.2g
SODIUM 102mg 170mg
FIBRE 4.45g 7.5g
Food category
Classifi cation Serve size
Energy (kJ)
Total fat (g)
Saturated fat (g)
Sugar (g)
Sodium (mg)
Fibre (g)
Snack food, muesli and fruit bars
Amber <600kJ per serve
<3g per serve >1g per serve
Red >600kJ per serve
>3g per serve <1g per serve
The sultana and oat slice uses ‘per serve’
To be able to use the nutrient and serve size criteria in the following tables successfully, there are a few steps to follow
Sweet Snack Foods
01
02Determine whether the criteria use ‘per 100g’ or ‘per serve’.
03
Example: Sultana and oat slice. The slice belongs to the Sweet snack items category.
Within this category, this slice would fit under the ‘snack foods, muesli and fruit bars’ section.
Determine the food or drink category the item belongs to.
Locate the nutrition information panel (NIP) on the food or drink product.
36
Sultana and Oat SliceServings per package: 2Average serving size: 60g
QUANTITY PER SERVE
QUANTITY PER 100g
ENERGY 1068kJ 1780kJ
PROTEIN 8.0g 13.3g
FAT
Total 11.3g 18.8g
Saturated 8.0g 13.3g
CARBOHYDRATE 31.9g 53.1g
Sugars 15.7g 26.2g
SODIUM 102mg 170mg
FIBRE 4.45g 7.5g
Sultana and Oat SliceServings per package: 2Average serving size: 60g
QUANTITY PER SERVE
QUANTITY PER 100g
ENERGY 1068kJ 1780kJ
PROTEIN 8.0g 13.3g
FAT
Total 11.3g 18.8g
Saturated 8.0g 13.3g
CARBOHYDRATE 31.9g 53.1g
Sugars 15.7g 26.2g
SODIUM 102mg 170mg
FIBRE 4.45g 7.5g
Looking at the relevant column (per 100g or per serve) on the NIP, compare the relevant nutrients.
For the sultana and oat slice, energy, total fat and fibre are the relevant nutrients.
Determine whether your food product fits the criteria.
For example, the energy and fat content of the sultana and oat slice rated as red. For fibre content, the slice is green. As the slice contains two red ratings and only one green, overall, the slice would be classified as red, the less healthier rating.
Serve size criteria
Some criteria may refer to a ‘serve size restriction’, meaning the size of the packaged item will determine whether it is green, amber or red.
For example, a 100% fruit juice that is 250mL or less will be green, while anything larger than 250mL will be amber.
The example pictured would be categorised as green as it is 110mL in volume.
110ml
04
05
If the food or drink has a combination of criteria ratings, for example green and amber; green and red or amber and red, the food or drink would be classified in less healthier category.
For a food or drink to meet the specific criteria, it must meet all the specified nutrient guidelines.
Food or drink Serve sizeRecommended number of serves per day1
Other details
Choose a variety of nutritious foods, both from the fi ve diff erent groups and within each food group
Water
Water 1 cup (250mL)At least 8 glasses of water per day
Water
Unsaturated spreads and oils
Food or drink Serve sizeRecommended number of serves per day1
Other details
Choose a variety of nutritious foods, both from the fi ve diff erent groups and within each food group
Unsaturated spreads and oils
Condiments (e.g. jam, honey, marmalade)
See 'discretionary food and drink choices;'
2 serves per day for women 4 serves per day for men
Oil 1 tablespoon (20g) = 1 extra
Choose poly or monounsaturated oils (e.g. olive, canola, sunfl ower oils) rather than saturated oils (e.g. palm oil, coconut oil, butter etc)
Margarine1 tablespoon (20g) = 1 extra
Choose varieties comprising poly or monounsaturated fat (e.g. canola, olive spreads) rather than dairy blends which contain saturated fat. Select salt reduced varieties
Mayonnaise2 tablespoons (40g) = 1 extra
Choose reduced fat varieties
Salad dressings, sauces and condiments
1 tablespoon (20g) = 1 extraChoose products that contain no added salt or salt reduced varieties
49
Food or drink Serve sizeRecommended number of serves per day1
Other details
Choose a variety of nutritious foods, both from the five different groups and within each food group
Savoury items
Flavoured popcorn, savoury chips, crisps and biscuits
1/4 cup (≤30g) = 1 extra
Foods containing saturated fat, added salt and added sugars should be limited.
Avoid large serving sizes (i.e. >30g) as these products are generally high in fat and salt
Pizza - commercial, frozen or prepared on site
2 slices (thin crust) = 2 extras
Avoid deep pan varieties
Processed meats 2 slices (50 - 60g) Choose lean varieties such as lean ham, lean diced chicken meat
Quiche - commercial, frozen or prepared on site
1 slice (150g) = 3 extras
Sausages or Frankfurters (beef, pork, lamb and chicken)
2 thin or 1.5 thick sausages Choose reduced fat and reduced sodium varieties, serve on a wholemeal bun
Savoury pastries and pies
1 pie or pastie (170g) = 3 extras Choose varieties that are
reduced fat, reduced salt and meet the nutrient criteria1 large sausage roll (130g) =
2.5 extras
Spring rolls, chiko rolls and dim sims
1 large spring roll (170g) = 3 extras
Choose oven baked or steamed varieties that meet the nutrient criteria
4 small spring rolls = 3 extras
1 chicko roll (163g) = 2,5 extras
2 fried dim sims (140g) = 2 extras
Wedges, chips, hash browns, scallops, gems (potato formed products)
1/2 bucket (60g) = 1 extraChoose oven baked varieties that meet the nutrient criteria
Discretionary Food and Drinks
50
Food or drink Serve sizeRecommended number of serves per day1
Other details
Choose a variety of nutritious foods, both from the five different groups and within each food group
Sweet snack foods
Chocolate 1/2 small bar (25g)
Foods containing saturated fat, added salt and added sugars should be limited.
Condiments (e.g. jam, honey, marmalade)
2 tablespoons (60g) = 1 extra
Confectionary/lollies
5 - 6 small lollies (40g) = 1 extra
Sweet biscuits (plain)
2 - 3 sweet biscuits = 1 extra
Plain biscuits, include wholemeal options if available and offer varieties containing fruit, vegetables or nuts
Muffins and doughnuts
1 small muffin or doughnut (40g) = 1 extra
Provide fruit or vegetable based muffins, include wholemeal and reduced fat options if possible
Plain assorted slices, scrolls and cakes
1 small slice (40g) = 1 extra
Provide uniced, uncoated, unfilled cakes, scrolls or slices that contain fruit, vegetables or nuts. Include wholemeal and reduced fat options if possible
Scones or pikelets (plain)
1 small scone (40g) = 1 extra
Provide plain scones and/or pikelets that contain fruit and/or vegetables. Include wholemeal options where possible
Soft drink 1 can (375mL) = 1 extraChoose 'no sugar' or diet varieties
Light beer600mL = 1 extra (1.5 standard drinks)
Refer to the Australian National Guidelines www.alcohol.gov.au
Regular beer400mL = 1 extra (1.5 standard drinks)
Spirits60mL = 1 extra (2 standard drinks)
Wine200mL = 1 extra (2 standard drinks)
1 Based on values from the Australian Dietary Guidelines, 2013 (http://www.eatforhealth.gov.au/)
51
Regular ingredients Healthier ingredients
Breads and cereals
White, refi ned varieties of breads, bagels, crumpets, English muffi ns and rolls
Wholegrain, wholemeal, multigrain, high-fi bre white, rye sourdough, lavash and other fl at breads, bagels, wholemeal crumpets, plain foccacias and English muffi ns
Crackers and savoury biscuitsWholegrain varieties of plain crispbreads, corn and rice cakes, lavash and water crackers
Savoury breads, twists and pull-aparts containing high fat meats and cheeses
Wholegrain bread with reduced fat cheese, lean meat and vegetable toppings
Fruit, vegetable and/or nut breads containing confectionary or icing
High fi bre, wholegrain varieties containing added vegetables, dried fruit and/or nuts without icing or confectionary
Breakfast cereals
Cereals with added confectionary (e.g. chocolate)Bran, breakfast biscuits, oats/porridge, wholegrain puff s, wholewheat fl akes and muesli with or without added fruit
Dairy products and alternatives
CreamEvaporated skim milk, ricotta or cottage cheese, reduced fat plain or vanilla yoghurt
Cream cheese Blended cottage cheese or ricotta
Full fat cheese Varieties such as cottage, paneer, ricotta or reduced fat varieties of cheddar, fetta, mozzarella and cream cheese
Full fat varieties of milk
Plain or fl avoured fresh, UHT and long life reduced fat varieties of milk
Reduced fat evaporated milk
Reduced fat buttermilk
Full fat varieties of yoghurt All plain and fl avoured reduced fat varieties of yoghurt
Sour cream Extra light sour cream or reduced fat natural yoghurt
Appendix 4Healthier ingredientsThe selection of ingredients has a significant impact on the nutritional quality of the dish. Opting for healthier ingredients will help to ensure a more nutritious dish overall.
52
Regular ingredients Healthier ingredients
Meat and alternatives
Meat with visible fat or the skin onLean options (skinless chicken and turkey, roast beef, kangaroo, lamb, pork)
Processed meats such as bacon, mortadella, polony and salami
Skinless chicken or turkey meat, lean ham or lean beef cuts
Eggs
Eggs fried in butter/fatEggs fried on a non-stick surface with a mono or polyunsaturated spray oil
Scrambled eggs made with cream Eggs scrambled with reduced fat or skim milk and without the addition of fat (e.g. cream)
Fish and seafood
Fish canned in oil or brine Fish canned in springwater
Nuts & Seeds
Nuts or seeds roasted in oil and salted or coated in confectionary/honey/sugar
Plain and dry roasted nuts and seeds with no added fat or salt
Dressings made with poly or monounsaturated oils or dressings based on lemon juice, balsamic vinegar or reduced fat yoghurt
Full fat and high salt varieties of savoury spreads e.g. peanut butter and other nut spreads (e.g. almond paste), chicken, fish and meat pastes; yeast and vegetable extract pastes (e.g. Vegemite, Marmite)
Reduced fat and no added salt varieties of spreads e.g. peanut butter and other nut spreads (e.g. almond paste), chicken, fish and meat pastes; yeast and vegetable extract pastes (e.g. Vegemite, Marmite)
Gravy made from fatty meat juices and thickened with added fat or based on a roux; or regular packaged varieties
Gravies made from meat juices, drained of fat and thickened with corn/plain flour; or no added salt/fat packaged varieties
All types of pastries brushed with butter (choux, fl aky, puff , shortcrust, fi lo)
Filo pastry brushed with egg, milk or spray oil
Wonton wrappers or oven baked bread cases
Sandwich fi llings
Processed meats (e.g. salami, polony, mortadella)Skinless chicken or turkey meat, lean ham or lean beef cuts
Meat alternatives Eggs, fi sh (tinned in springwater) or reduced fat cheese
Drinks
Regular sugar-sweetened soft drinks
Soda water fl avoured with fruit juice, fresh fruit and herbs such as fresh mint
Artifi cially sweetened soft drinks
Sugar sweetened fruit or vegetable juices 99% fruit or vegetable juice varieties
Tea and coff ee made with full cream milk Use reduced fat milk for preparing tea and coff ee
Of course, the way a dish is prepared/cook will also have a significant impact on its overall nutritional quality. Refer to Healthier cooking methods for more information.
54
For example, a fish that is deep-fried will have significantly higher levels of fat compared to fish that is grilled. Potatoes that are baked without fat, in their skin are much more nutritious than peeled potatoes roasted in oil.
Cooking methods can be categorised into those to ‘use often’, ‘use sometimes’ or ‘avoid’.
Selecting a cooking method that preserves the food’s nutritional quality and avoids the addition of unnecessary fat will help to ensure a healthier food option overall. .
Appendix 5 Healthier cooking methodsThe way a food or drink is prepared can have a significant impact on its nutritional quality.
Use oft en
• Bake (without added oil or fat)
• Barbeque
• Blanch
• Boil
• Braise
• Grill
• Non-stick or dry frying
• Microwave
• Poach
• Steam
• Steam bake
• Stew
Use sometimes
• Food brushed or sprayed with a small amount of oil
• Shallow fry with a small amount of oil or fat
• Stir-fry with a small amount of oil
Avoid
• Deep fry
• Roast in oil or fat
• Shallow fry in a large amount of oil or fat
• Stir fry with a large amount of oil or fat
55
With the different cooking methods in mind, the table below demonstrates the practical application of these across the different food groups and the recommended cooking method to make a food healthier.
Regular cooking methods Healthier cooking methods
Meat and alternatives
Deep fried meat and alternativesBake, barbeque, grill, dry fry without added oil or fat
Braise, poach or stew
Eggs
Eggs fried in oil or fatUse a non-stick fry pan, poach or boil egg
Spray a pan or grill with a small amount of oil
Fish and seafood
Deep fried fish and seafoodBake, barbeque or grill without added oil or fat
Steam or poach
Fruit, vegetables and legumes
Deep fried vegetables (e.g. tempura etc) Bake, barbeque, dry-fry, dry-roast, grill without added oil or fat
Stir-fried vegetables
Vegetables roasted in fatBlanch, boil, par-boil, microwave, steam or steam-bake
Vegetables brushed or sprayed with oil
Deep or shallow fried legume products (e.g. falafel, vegetable or lentil patties)
Bake or grill without added oil or fat
Hot savoury items
Deep fried formed potato products (e.g. potato chips, gems, hash browns, scallops and wedges)
Bake formed potato products without added oil or fat
Bake plain potatoes with the skin on without added oil or fat
Deep fried spring rolls, chiko rolls, dim sims Steam or oven bake without added oil and fat
Deep fried savoury pies and pastries Bake reduced fat savoury pies and pastries
Savoury snack foods
Popcorn, popped in oil or fatAir-pop popcorn in a microwave, on a stove top or using a popcorn maker without added oil or fat
Rice and noodles
Fried rice with added fat or oilsStir fry the rice, vegetables and lean ingredients in a non-stick fry pan with a small amount of added oil or fat
56
A joint Australian, State and Territory Government initiative under the National Partnership Agreement on Preventive Health