Guidelines for healthy foods and drinks supplied in school canteens

Guidelines for healthy foods and drinks supplied in school canteens

National

Healthy School Canteens

Guidelines for healthy foods and drinks supplied in school canteens

The

National Healthy School Canteens Project

is funded by the Australian Government

Department of Health.

Guidelines for healthy foods and drinks supplied in school canteens

Online ISBN: 978-1-76007-016-8

Publications Approval Number 11002

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Guidelines for healthy foods and drinks supplied in school canteens

Table of Contents

Introduction ................................................................................................................................................1

Background Information ...........................................................................................................................2

The Australian Guide to Healthy Eating ..................................................................................................3

What are the five food groups? .....................................................................................................3

Discretionary foods and drinks ......................................................................................................4

How many serves do children need? ............................................................................................4

How much is a serve? ...................................................................................................................6

Food categories for foods and drinks sold in healthy canteens ..........................................................7

The

GREEN

category – ‘always on the canteen menu’ ................................................................8

The

AMBER

category – ‘select carefully’ .....................................................................................9

The

RED

category – ‘not recommended on the canteen menu’ .................................................10

How to decide if a food or drink is suitable for sale in a healthy school canteen ............................11

Nutrient Criteria Tables (Table 1 and Table 2) .......................................................................................12

Making a healthier choice (Table 3) .......................................................................................................13

Reading Nutrition Information Panels ...................................................................................................14

Food and drink table ...............................................................................................................................17

Breads and Alternatives ..............................................................................................................17

Breakfast cereals ........................................................................................................................18

Rice, grains and noodles ............................................................................................................18

Pasta products ............................................................................................................................19

Fruit .............................................................................................................................................20

Vegetables ..................................................................................................................................21

Salads .........................................................................................................................................22

Legumes .....................................................................................................................................22

Soups ..........................................................................................................................................23

Dairy ............................................................................................................................................24

Meat, chicken, fish and alternatives ............................................................................................25

Meat, chicken, fish, vegetable – formed products (crumbed and not crumbed) including sausages .....................................................................................................................26

Meat, chicken, fish, vegetable – formed products (crumbed and not crumbed) including sausages .....................................................................................................................27

Oven-baked potato products .......................................................................................................28

Pizza ...........................................................................................................................................28

Savoury pastries/breads .............................................................................................................29

Spring rolls and dim sims ............................................................................................................29

Sauces, condiments and gravies ................................................................................................30

Fats and oils ................................................................................................................................30

Spreads and dips ........................................................................................................................31

Un-iced cakes, muffins and sweet pastries .................................................................................32

Ice creams, milk-based ices and dairy desserts (does not include yoghurt or custard)..............32

Fruit-based ice blocks, fruit jelly desserts, ice crushes and slushies ..........................................33

Savoury snack foods ...................................................................................................................33

Sweet snack food bars ................................................................................................................33

Drinks ..........................................................................................................................................34

Frequently asked questions ...................................................................................................................35

‘GREENing’ the menu ..............................................................................................................................37

Recipes .....................................................................................................................................................38

Cottage Pie .................................................................................................................................38

Potato Slice .................................................................................................................................39

Chicken Salad .............................................................................................................................39

Very Vegie Pasta Sauce .............................................................................................................40

Lamb and Pasta Soup ................................................................................................................40

Pizza Dough ................................................................................................................................41

Hot Chocolate .............................................................................................................................41

Vegetable Hot Pot .......................................................................................................................42

Apple Cinnamon Muffins .............................................................................................................42

Pikelets .......................................................................................................................................43

Scones ........................................................................................................................................43

Food allergy and food intolerance .........................................................................................................44

Food allergy ................................................................................................................................44

Food intolerance .........................................................................................................................44

More information .........................................................................................................................44

Table 4: Additives

most

likely to be a problem ............................................................................45

References ...............................................................................................................................................46

Acknowledgements .................................................................................................................................47

The National Healthy School Canteens Project Team ................................................................47

Introduction

The National Healthy School Canteens (NHSC) project was funded by the Australian Government, as part of the Australian Better Health Initiative. Commencing in 2008, the project has developed national guidance and training to help canteen managers make healthier food and drink choices for school canteens.

Guidelines and resources are intended for use in school canteens across Australia, and draw on existing national materials such as The

Australian Guide to Healthy Eating

and the

2013 Australian Dietary

Guidelines

*, as well as state and territory resources.

While the NHSC

Guidelines

have been designed specifically for use in school canteens, they may also be used in the context of other school activities where food is provided or sold. This could include events such as fundraisers, class parties, school camps, school fetes, sporting carnivals and school dances and social events. When using the guidelines and resources, any other arrangements set out in state, territory and federal regulations will also need to be met.

It is important to recognise that while the NHSC

Guidelines

may provide a useful reference point for assessing the nutritional value of food and drink they are primarily designed for use in schools. If the resources are used in other settings for adults or very young children the relevant healthy eating guidelines for these age groups needs to be considered.

The NHSC

Guidelines

do not provide endorsement of any specific food or drink products. Instead the guidelines will support canteen managers to make an informed assessment of the nutritional value of food and drink that may be supplied in school canteens.

Materials and resources have been developed by Flinders University, South Australia, supported by

Flinders Partners Pty Ltd, in collaboration with a state and territory reference group, nutrition experts and the Department of Health.

Consultations with canteen managers, the food manufacturing industry, school communities and education representatives have been held to ensure that a range of views were captured in the development phase. The consultation process has also included a trial of the resources with canteen managers in July 2009 and a pilot program of the National Healthy School Canteen Guidelines in nine schools with a diverse range of students across Australia from October to December 2009.

The National Healthy School Canteens project is made up of the following resources:

• ‘National Healthy School Canteens: Guidelines for healthy foods and drinks supplied in canteens’

• National Healthy School Canteens Quick Reference’

• ‘National Healthy School Canteens Pocket Guide’

• Poster – ‘Healthy kids need healthy canteens!’

• ‘National Healthy School Canteens Training Participant’s Workbook’

• ‘National Healthy School Canteens Trainer’s Manual’

Also included is the ‘

National Healthy School Canteens Evaluation Toolkit

’ that states and territories may use to assess the implementation of the resources.

There are several other important points to consider when using this guide, which are as follows:

• Foods and drinks categorised as

GREEN

or

AMBER

according to the NHSC criteria may be included on the school canteen menu, but will not necessarily be available on every school canteen menu. The sale of these foods and drinks may be further restricted by local arrangements.

For example, where there is a ’no caffeine’ or ‘nut free’ policy in place, foods containing these ingredients may not be sold; and,

• Local arrangements should not be used to allow foods and drinks categorised as

RED

to be on the school canteen menu.

*Note

The

Guidelines for healthy foods and drinks supplied in school canteens

is based on

The Australian Guide to Healthy Eating

and the

2013

Australian Dietary Guidelines

.

‘The NHSC

Guidelines

are also based on the NSW Department of Health and NSW Department of Education and Training

Canteen Menu

Planning Guide

2004, which is part of the NSW Healthy School Canteen Strategy.’Background information

Page |

1

Background Information

The National Healthy School Canteens

Guidelines for healthy foods and drinks supplied in school canteens

is based on the current

2013 Australian Dietary Guidelines

*, which gives advice on the quality and quantity of foods and drinks recommended for children in Australia to achieve optimal health and limit the risk of chronic diseases related to poor nutrition in adulthood.

2013 Australian Dietary Guidelines*

GUIDELINE 1

To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs

• Children and adolescents should eat sufficient nutritious foods to grow and develop normally

• They should be physically active every day and their growth should be checked regularly

GUIDELINE 2

Enjoy a wide variety of nutritious foods from these food groups

• Plenty of vegetables of different types and colours, and legume/beans

• Fruit

• Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley

• Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans

• Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat

And drink plenty of water

GUIDELINE 3

Limit intake of foods containing saturated fat, added salt, added sugars and alcohol

a. Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries, pies, processed meats, commercial burgers, pizza, fried foods, potato chips, crisps and other a savoury snacks

• Replace high fat foods which contain predominately saturated fats such as butter, cream, cooking margarine, coconut and palm oil with foods which contain predominately polyunsaturated and monounsaturated fats such as oils, spreads, nut butters/pastes and avocado

• Low fat diets are not suitable for children under the age of 2 years b. Limit intake of foods and drinks containing added salt

• Read labels to choose lower sodium options among similar foods

• Do not add salt to foods in cooking or at the table c. Limit intake of foods and drinks containing added sugars such as confectionary, sugarsweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and sports drinks

GUIDELINE 4:

Encourage, support and promote breastfeeding.

GUIDELINE 5:

Care for your food; prepare and store it safely

*Adapted from the

2013 Australian Dietary Guidelines

, National Health and Medical Research Council.

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2

The Australian Guide to Healthy Eating

The

Australian Guide to Health Eating

is the national

Australian food selection guide. The guide is consistent with the

2013 Australian Dietary Guidelines

and visually represents the recommended proportion for consumption from each of the five food groups each day. Following a dietary pattern in these recommended proportions will provide enough of the nutrients essential for good health.

Vegetables – different types and colours, and legume/ beans

The

Australian Guide to Healthy Eating

What are the five food groups?

Five Food Groups Major foods in this group

• Dark green and cruciferous vegetables: bok choy, spinach, broccoli, cauliflower, cabbage, brussels sprouts

• Orange vegetables: sweet potato, pumpkin, carrots

• Salad vegetables: lettuce, tomato, cucumber, capsicum

• Starchy vegetables: potatoes, sweet potato, taro, corn

• Legumes: dried peas, beans, lentils, chick peas

Fruit

• Pome fruits: apples and pears

• Citrus fruit: oranges, mandarins and grapefruit

• Stone fruit: apricots and peaches

• Tropical fruit: bananas, mangoes, pawpaw, and pineapple

• Berries

• Other fruits: grapes and passionfruit

Grain (cereal) foods, mostly wholegrain and/or high in fibre

• Wheat, oats, rice, rye, barley, millet, quinoa, and corn

Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans

Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat

• Lean meats: Beef, lamb, pork, veal, kangaroo

• Lean poultry: Chicken, duck, emu, goose, turkey

• Fish and seafood: Fish, clams, crab, lobster, mussels, oysters, prawns, scallops

• Egg: chicken, duck

• Nuts and seeds: almonds, brazil nuts, cashews, chestnuts, hazel nuts, macadamia nuts, pine nuts, peanuts, pecans, pistachios, walnuts

• Beans/legumes: all beans, chickpeas, lentils, split peas, tofu

• Milks: long life, fat reduce or full cream milks – preferably unflavoured types, buttermilk, evaporated milk, powdered milk

• Soy or other beverages (fortified with at least 100mg calcium/100ml)

• Yoghurt: all yoghurts including reduced fat or full cream – without added sugar; soy yoghurt (calcium fortified)

• Cheese: cheddar, edam, gouda, ricotta, soy cheeses (calcium fortified)

The Australian Guide to Healthy Eating

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3

Discretionary foods and drinks

Some foods and drinks do not appear in the table above. The

2013 Australian Dietary Guidelines

refers to them as ‘Discretionary’. Discretionary choices are called that because they are not an essential or necessary part of healthy dietary patterns. Discretionary foods are high in kilojoules, saturated fat, added sugars, added salt, or alcohol. If chosen, they should be eaten only sometimes and in small amounts.

For younger children (up to about 8 years of age), discretionary choices are best avoided or limited to no more than ½ serve a day unless the child is taller or more active, in which case they could have

0-2 serves a day. Older children and adolescents who are more active and not above their healthy weight range could have up to 2 ½ serves a day, and older adolescents up to 3 serves a day.

A sample Discretionary serve could be: 2 scoops (75g) ice-cream, 1 (40g) doughnut, 1 can soft drink,

½ small bar (25g) chocolate, 12 (60g) fried hot chips, ¼ meat pie or pastie (full pie = 4 serves).

How many serves do children need?

How many serves of each of the five food groups a child needs each day will depend on their size, physical activity levels, stage of growth and whether they are male or female. The following table gives a guide for most healthy children to achieve their recommended minimum daily nutrient intake.

Additional serves of the five food groups or unsaturated spreads and oils or discretionary choices are needed only by children and adolescent who are taller, more active or in the higher end of a particular age band, to meet additional energy requirements.

Food Groups

Boys

Vegetables

Fruit

Grain (cereal)

Lean meats and alternatives

4 – 8 years

4 ½

1 ½

4

1 ½

Number Of Serves

9 – 11 years 12 – 13 years

5 5 ½

2

5

2 ½

2

6

2 ½

14 – 18 years

5 ½

2

7

2 ½

Dairy and alternatives

Girls

Vegetables

2

4 – 8 years

4 ½

2 ½

9 – 11 years

5

3 ½

12 – 13 years

5

3 ½

14 – 18 years

5

Fruit

Grain (cereal)

Lean meats and alternatives

Dairy and alternatives

1 ½

4

1 ½

1 ½

2

4

2 ½

3

2

5

2 ½

3 ½

2

7

2 ½

3 ½

The Australian Guide to Healthy Eating

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4

How much is a serve?

Food Groups

Vegetables – different types and colours, and legume/ beans

Serve Size

• ½ cup cooked green or orange vegetables (eg broccoli, spinach, carrots or pumpkin)

• ½ cup cooked dried or canned , peas or lentils

• 1 cup green leafy or raw salad vegetables, ½ cup sweet corn,

½ medium potato or other starchy vegetables (sweet potato, taro or cassava), 1 medium tomato

Fruit

Grain (cereal) foods, mostly wholegrain and/or high in fibre

Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans

• 1 medium apple, banana, orange or pear

• 2 small apricots, kiwi fruits or plums

• 1 cup diced or canned fruit (no added sugar)

• 1 slice bread, ½ medium roll or flat bread,

• ½ cup cooked rice, pasta, noodles, barley, buckwheat, semolina, polenta, bulgur or quinoa

• ½ cup cooked porridge, 2/3 cup wheat cereal flakes,

¼ cup muesli

• 3 crispbreads, 1 crumpet, 1 small English muffin or scone

• 65g cooked lean red meats such as beef, lamb, veal, pork, goat or kangaroo (about 90-100g raw)

• 80g cooked lean poultry such as chicken or turkey (100g raw)

• 100g cooked fish fillet (about 115g raw) or one small can of fish

• 2 large eggs (120g), 1 cup (150g) cooked or canned legumes/beans such as lentils, chick peas or split peas

• 30g nuts*, seeds, peanut* or almond butter *or tahini or other nut or seed paste

Milk, yoghurt, cheese and/ or their alternatives, mostly reduced fat

• 1 cup (250ml) milk, ½ cup (120ml) evaporated unsweetened milk, 2 slices

(40g) hard cheese, such as cheddar

• ½ cup (120g) ricotta cheese

• ¾ cup (200g) yoghurt

• 1 cup (250ml) soy, rice or other cereal drink with at least

100mg of added calcium per 100ml

*Check your school policy regarding the use of nuts and products containing nuts

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5

Healthy kids need healthy canteens!

Encourage and promote these foods and drinks

These foods and drinks:

• are the best choices for a healthy school canteen

• should be available every day and be the main choices on the canteen menu

• contain a wide range of nutrients

• are generally low in saturated fat and/or sugar and/or sodium (salt).

Do not let these foods and drinks take over the menu and keep serve sizes small

These foods and drinks:

• contain some valuable nutrients

• contain moderate amounts of saturated

• fat and/or sugar and/or sodium (salt)

• if eaten in large amounts, may increase the amount of energy

(kilojoules) being consumed.

NOT

RECOMMENDED

ON THE

CANTEEN MENU

These foods and drinks should not be sold in a healthy school canteen

These foods and drinks:

• may contain excess energy (kilojoules) and/or

• saturated fat and/or sodium (salt) and/or sugarare low in nutritional value.

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6

Food categories for foods and drinks sold in healthy canteens

Foods have been categorised based on

The Australian Guide to Healthy Eating

and according to their nutritional value.

ALWAYS ON THE MENU

The

GREEN

category*

SELECT CAREFULLY

The

AMBER

category*

NOT RECOMMENDED

ON THE CANTEEN MENU

The

RED

category*

GREEN

Always on the canteen menu

AMBER

Select Carefully

Foods and drinks categorised as

GREEN

are the best choices for the school canteen menu as they contain a wide range of nutrients and are generally low in saturated fat and/or sugar and/or sodium (salt).

These foods and drinks should be:

• available every day

• included as the main choices on the canteen menu

• presented in attractive and interesting ways

• promoted as tasty, good value choices.

Foods and drinks categorised as

AMBER

contain some valuable nutrients as well, but may also contain higher levels of saturated fat and/or sugar and/or sodium (salt). If eaten in large amounts these foods may contribute to excess energy (kilojoules) being consumed.

These foods and drinks should be:

• sold in smaller serve sizes

• less prominent on the canteen menu

• moved towards the ‘

GREEN

’ end of the spectrum at every opportunity.*

RED

Not recommended on the canteen menu

Foods and drinks categorised as

RED

are low in nutritional value and may contain excess energy (kilojoules) and/or saturated fat and/or sodium (salt) and/ or sugar.

These foods and drinks should:

• not be provided in healthy school canteens.

*Note: There is no distinct line between foods and drinks categorised as

GREEN

and

AMBER

. Many combined foods,such as, sandwiches or sushi will sit on the border of the

GREEN

and

AMBER

category depending on the ingredients used. This is what is referred to as the

‘traffic light spectrum’. All foods should be moved towards the ‘

GREEN

’ end of the spectrum at every opportunity. To see how easy it is to

GREEN

’ the menu turn to page 35 of this booklet.

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7

ALWAYS ON THE CANTEEN MENU

The GREEN category – ‘always on the canteen menu’

Foods and drinks categorised as

GREEN

are consistent with the

2013 Australian Dietary Guidelines

and are based on the five food groups shown on

The Australian Guide to Healthy Eating

‘plate’.

These foods and drinks are the most suitable to be sold in school canteens and should be available on the canteen menu every day. Foods and drinks in this category offer a wide range of nutrients and are generally low in saturated fat and/or sugar and/or sodium (salt).

Drinks

Bread and alternatives

Breakfast cereals

Rice, grains, pasta

Yoghurt, custard and cheese (including soy alternatives)

Fruit

Food

Vegetables (including legumes)

Lean meat, fish, poultry and alternatives

Examples

Low or reduced-fat milk and soy drinks, plain and flavoured.

• May contain intense (artificial) sweeteners.

• Suggested 375mL serve size or less (except coffee-style milk drinks).

• Coffee-style milk drinks (including flavoured) may be sold in secondary school

(maximum 375mL serve size).

Water: plain (tap, spring, mineral or sparkling),with nothing added.

Bagels, burritos, crumpets, English muffins, foccacia, gluten-free, lavash, Lebanese, multigrain, pita, rye, tortillas, Turkish, wholegrain, wholemeal, white high fibre, white.

Raisin and fruit bread, un-iced fruit buns, glazed hot cross fruit buns.

Plain and savoury scones, pikelets and pancakes.

Wholegrain, wholewheat flakes, wholegrain puffed cereals, porridge, wholewheat biscuits, low in added sugar, higher in fibre and without added confectionery.

Plain rice, noodles, pasta, burghul, cracked wheat, polenta, couscous.

Plain air-popped popcorn with nothing added.

Low or reduced-fat cheese without added confectionery. Low or reduced-fat plain or fruit yoghurt and custard without added confectionery.

• May contain intense (artificial) sweeteners.

Fresh, in-season is the best choice.

Frozen, pureed or canned in natural juice (does not include dried fruit).

Fresh, in-season is the best choice.

Frozen or canned without added flavourings.

Chickpeas, kidney beans, lentils, baked beans (dried or canned), lentil patties and falafels (grilled or baked).

Unprocessed lean beef, chicken, lamb, pork, turkey, fish.

Canned tuna, salmon, sardines.

Eggs, nuts* (un-salted, un-roasted, dry roasted).

*Check your school policy regarding the use of nuts and products containing nuts.

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8

SELECT CAREFULLY

The AMBER category – ‘select carefully’

Foods and drinks categorised as

AMBER

also contain some valuable nutrients, but may be too high in saturated fat and/or sugar and/or sodium (salt) to be categorised as

GREEN

. If these foods are eaten regularly or in large amounts, they may contribute to excess energy (kilojoules) being consumed.

Food Examples

Drinks

Full-fat milk and soy drinks, plain and flavoured.

• May contain intense (artificial) sweeteners.

• Suggested 375mL serve size or less (except coffee-style milk drinks).

• Coffee-style milk drinks (including flavoured) may be sold in secondary school

(maximum 375mL serve size).

Fruit and vegetable juice.

• At least 99% fruit/vegetable juice, including sparkling varieties, no added sugar

(maximum 250mL serve size).

Breakfast cereals

Higher in added sugar and lower in fibre.

Yoghurt, custard and cheese (including soy alternatives)

Full-fat cheese without added confectionery. Full-fat plain or fruit yoghurt and custard without added confectionery.

• May contain intense (artificial) sweeteners.

Dried fruit, fruit leathers

Fruit ice blocks, fruit jelly desserts, ice crushes and slushies

Meat products and alternatives

Savoury hot food items

Sweet and savoury snack foods

Un-iced cakes, muffins and sweet pastries

Ice creams, milk-based ices and dairy desserts

Fats and oils

Spreads, dips, relishes

Sauces

All types. Fruit leathers must be 100% fruit. Keep the serve size small.

At least 99% fruit juice and no added sugar.

• Ice slushies and fruit jellies (maximum 200mL serve size).

• Fruit ice blocks (maximum 125mL serve size).

Burgers, patties, strips, balls, nuggets, sausages, frankfurts, saveloys (crumbed and not crumbed), stews, casseroles and curries.

Lean processed luncheon meats, fritz, devon, chicken loaf, free flow chicken, cured meats (for example: ham, bacon). Chicken drumsticks and wings.

Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes.

Baked snack biscuits, breakfast bars, rice/corn crackers and cakes, crispbreads, fruit filled bars, flavoured popcorn, muesli bars, nut* and seed bars, sweet or savoury biscuits.

Some un-iced cakes and muffins that are small in serve size or have been modified to reduce the amount of saturated fat and/or sugar or with added fibre.

Low or reduced-fat ice creams (not chocolate-coated), milk-based ices, custards and dairy desserts.

• Milk must be listed as the first ingredient.

Choose polyunsaturated and monounsaturated oils and spreads and use sparingly

(for example: sunflower, safflower, corn, soya bean, olive, canola).

Nut* spreads, fish/chicken/meat pastes, yeast spreads, dips, salsa, relishes. Use sparingly.

Tomato sauce, tomato paste, mustard, sweet chilli, BBQ, soy, satay. Choose low or reduced-salt products and use sparingly.

Toppings, syrup, jam, honey

Small amounts, use sparingly.

*Foods and drinks categorised as

AMBER

may require assessment against the

AMBER

Nutrient Criteria Tables on page 10.

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9

NOT RECOMMENDED ON THE CANTEEN MENU

The

RED

category – ‘not recommended on the canteen menu’

Foods and drinks categorised as

RED

are not consistent with the

2013 Australian Dietary Guidelines

and should not be sold in a healthy school canteen.

They are low in nutritional value and may also be high in saturated fat and/or added sugar and/or added sodium (salt). They may also provide excess energy (kilojoules). There is ample opportunity for children to consume these foods outside school hours at the discretion of their parents.

Food Examples

Drinks

Any product assessed according to the Amber Nutrient Criteria, that does not meet the criteria for energy (kJ), saturated fat, sodium or fibre.

Intense (artificial) sweeteners*

Caffeine and guarana

Fruit/vegetable juice

Jelly desserts, ice crushes and slushies

Icy-poles and fruit ice blocks

Cakes and slices

Soft drinks, iced tea, cordial, sports waters, sports drinks, flavoured mineral water, energy drinks, sweetened waters.

Any product containing intense (artificial) sweeteners* with the exception of flavoured milk, fruit yoghurts and custards.

Any product containing guarana.

Coffee-style products (including flavoured), mocha, latte, cappuccino or similar, with the exception of coffee-style milk drinks.

Coffee-style milk drinks (including flavoured) in primary school.

Coffee-style milk drinks greater than 375mL serve size in secondary school.

Less than 99% juice and/or added sugar and/or greater than 250mL serve size.

Less than 99% fruit juice and/or added sugar and/or greater than 200mL serve size.

Less than 99% fruit juice and/or added sugar and/or greater than 125mL serve size.

Confectionary

Deep-fried food

Iced cakes and slices, doughnuts, Danishes, croissants, cream-filled buns/cakes.

All types: sold separately or added to products including; boiled lollies, carob, chocolate (including choc chips and chocolate-coated), chocolate spreads, cough lollies, 100s and 1000s, juice jellies, icing, liquorice, soft lollies, yoghurt/ carob-coated.

All types.

Fats

Cream, coconut cream, coconut milk, butter, copha, ghee, lard.

*Code number and prescribed name for intense (artificial) sweeteners include:

950 (acesulphame potassium), 951 (aspartame), 952 (cyclamate), 953 (isomalt), 954 (saccharin), 955 (sucralose),

956 (alitame), 957 (thaumatin), 961 (neotame), 965 (maltitol or hydrogenated glucose syrup), 966 (lactitol),

967 (xylitol), 968 (erythritol)

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10

How to decide if a food or drink is suitable for sale in a healthy school canteen

When considering whether a product is suitable for sale in healthy school canteens, it is important to assess its nutritional value. Some foods and drinks can immediately be identified as belonging to the

GREEN

or

RED

category by referring to the lists on pages 6 and 8. These products do not require further assessment:

GREEN

may be sold;

RED

should not be sold.

If the food or drink does not fall into the

GREEN

or

RED

category easily, it is likely to fall into the

AMBER

category (page 7). Refer to the appropriate page of the Food Table (beginning on page 15) and follow the suggestions to move the food or drink closer to the

GREEN

’ end of the spectrum. If necessary assess the product against the

AMBER

Nutrient Criteria (page 10). More suggestions for ‘

GREENing

’ the menu are included on page 35.

The Nutrient Criteria Tables on page 10 represent the foods and drinks most likely to fall into the

AMBER

category.

• Table 1: Hot food items and processed meats

These foods are assessed per 100 grams to allow for differences in serve size from young children to older children.

• Table 2: Snack foods

These foods are assessed per serve size to limit large amounts of these types of foods being consumed.

STEP 1

STEP 2

STEP 3

Compare item against

GREEN

,

AMBER

,

RED

categories.

• Fits easily into the

GREEN

category

No further assessment necessary – item may be sold.

• Fits easily into the

RED

category

No further assessment necessary – item should not be sold.

For all other foods and drinks refer to the Food Table, and if necessary, assess against the

AMBER

Nutrient Criteria.

• Under threshold for energy, saturated fat, sodium and over threshold for fibre (all criteria are met) item may be sold:

AMBER

category.

• Over threshold for energy, saturated fat, sodium or under threshold for fibre (if any criteria not met) item should not be sold:

RED

category.

Follow suggestions in the Food Table to move foods and drinks closer to the

GREEN

’ end of the food and drink spectrum.

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11

Nutrient Criteria Tables

Nutrient Criteria for foods categorised as

AMBER

.

If the food item being assessed has

less than or equal

to the numbers specified in the energy, saturated fat or sodium column, and

more than or equal

to the number specified in the fibre column, it may be sold in the school canteen.

Note:

If the food being assessed is over the threshold for energy or saturated fat or sodium or under the threshold for fibre (if any criterion is not met) – the food is categorised as

RED

and should not be sold in a healthy school canteen.

Table 1: Hot food items and processed meats assessed per 100g

Category

Energy (kJ) per 100g

Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes

Meat products and alternatives crumbed and not-crumbed (burgers, patties, strips, balls or nuggets), sausages, frankfurts and saveloys, stews, casseroles and curries

Processed luncheon meats (fritz, devon, chicken loaf, free flow chicken products) and cured meats (for example: ham, bacon)

1000kJ or less

1000kJ or less

1000kJ or less

All types of confectionery are categorised as

RED

.

Nutrient Criteria

Saturated fat (g) per 100g

5g or less

5g or less

3g or less

Sodium (mg) per 100g

400mg or less

450mg or less

750mg or less

Category

Table 2: Snack food items assessed per serve

Energy (kJ) per serve

Nutrient Criteria

Saturated fat (g) per serve

Sodium (mg) per serve

Sweet snack food, bars and biscuits

600kJ or less 3g or less –

Fibre (g) per serve

1g or more

Savoury snack food, biscuits, crispbreads and crisps

600kJ or less

Ice creams, milk-based ices and dairy desserts

600kJ or less

Un-iced cakes, muffins and sweet pastries

900kJ or less

All types of confectionery are categorised as

RED

.

2g or less 200mg or less

-- (Energy must be 1800kJ or less per 100g) --

3g or less –

-- (Milk must be listed as first ingredient) --

3g or less –

1.5g or more

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12

Making a healthier choice

Throughout the NHSC

Guidelines

there are instructions to choose products that are lower in sodium

(salt), saturated fat and added sugar and higher in fibre when making dishes ‘from scratch’ in the school canteen. To help you decide if a food is lower in salt, saturated fat or added sugar and higher in fibre, the following table lists some categories of foods with criteria to help you make a healthier choice for that food category.

If the food item being assessed has

less than or equal

to the numbers specified in the saturated fat, sodium or sugar column, and

more than or equal

to the number specified in the fibre column, it is a healthier choice.

If the food being assessed is

over

the threshold for saturated fat, sodium or sugar or

under

the threshold for fibre (if any criterion is

not

met), the item is categorised as

AMBER

.

Category

Table 3: Healthier choices assessed per 100g

Saturated fat (g) per 100g

Nutrient Criteria

Sodium (mg) per 100g

Fibre (g) per 100g

Breakfast cereals not containing dried fruit

2g or less – 5g or more

Breakfast cereals containing dried fruit

2g or less – 5g or more

Pasta sauces and simmer sauces

Soups as prepared ready-to-eat

(condensed, instant)

Dips (legume, dairy, vegetable or salsa)

Mayonnaise and salad dressings

2g or less

2g or less

2g or less

3g or less

300mg or less

300mg or less

750mg or less

750mg or less

Sugar (mg) per 100g

20g or less

25g or less

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13

Reading Nutrition Information Panels

The nutrition information panel (NIP) is found on most food and drink labels and provides information about the nutrition content of a food or drink, allowing you to make a decision about whether a product may be sold in a healthy school canteen.

The NIP displays information on

energy

(kilojoules – kJ), protein, total fat,

saturated fat

, carbohydrate, sugars and

sodium

(salt), as well as any other nutrient for which the manufacturer has made a claim. For example, if there is a claim on the label saying ‘

this food is a good source of calcium

’ then the calcium content must be listed on the NIP. This information is provided per serving size and per 100g (grams) or per 100mL (millilitres). If the product falls into the

AMBER

category, the NIP should be compared to the

AMBER

Nutrient Criteria Tables on page 10.

Example A:

Crumbed Chicken Pattie

1. Identify the correct assessment table. This food belongs in the group

Hot food items and processed meats (Table 1)

.

2. Hot food items and processed meats are assessed per 100g, so look at the quantity per

100g column on the NIP.

3. Compare the 100g column to the criteria in Table 1 for meat products and alternatives.

4. The chicken burger is categorised as

AMBER

as it contains less than 1000kJ energy, less than 5g saturated fat and less than 450mg sodium per 100g. This product may be sold in a healthy school canteen.

Crumbed Chicken Pattie

Servings per package: 60 Average serving size: 83g

ENERGY

PROTEIN

FAT

– total

– saturated

CARBOHYDRATE

– sugars

SODIUM

Quantity per Serving

754kJ

8.0g

13.0g

2.4g

6.7g

1.2g

256mg

Quantity per 100g

909kJ

9.6g

15.6g

2.9g

8.1g

1.4g

308mg

Table 1: Hot food items and processed meats assessed per 100g

Category

Energy (kJ) per 100g

Nutrient Criteria

Saturated fat (g) per 100g

Sodium (mg) per 100g

Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes

Meat products and alternatives crumbed and not-crumbed (burgers, patties, strips, balls or nuggets), sausages, frankfurts and saveloys, stews, casseroles and curries

Processed luncheon meats (fritz, devon, chicken loaf, free flow chicken products) and cured meats (for example: ham, bacon)

1000kJ or less

1000kJ or less

1000kJ or less

5g or less

5g or less

3g or less

400mg or less

450mg or less

750mg or less

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14

Example B:

Banana flavoured milk-based ice

1. Check if the first ingredient is milk. If the first ingredient is milk, proceed to assess the item against the per serve criteria.

If milk is not listed as the first ingredient the item is not considered

‘milk-based’. There is no need for further assessment. The item is categorised as

RED

and should not be sold in the school canteen.

2. Identify the correct assessment table. This food belongs in the group

Snack food items (Table 2)

.

3. Snack food items are assessed per serve, so look at the quantity per serving column on the NIP.

4. The banana flavoured milk-based ice is categorised as

AMBER

as it lists milk as the first ingredient, contains less than 600kJ energy and less than 3g saturated fat per serve.

This product may be sold in a healthy school canteen.

Banana flavoured milk-based ice

Ingredients:

Reconstituted skim milk (70%), cane sugar, glucose syrup, vegetable oil, milk solids, maltodextrin, gelatine, emulsifier (471), flavours, colours (160b, 100)

Servings per package: 8 Average serving size: 68g

ENERGY

PROTEIN

FAT

– total

– saturated

CARBOHYDRATE

– sugars

SODIUM

Quantity per Serving

462kJ

2.3g

3.6g

1.8g

16.9g

13.4g

31mg

Quantity per 100g

680kJ

3.4g

5.3g

2.7g

24.8g

19.7g

46mg

Category

Table 2: Snack food items assessed per serve

Energy (kJ) per serve

Nutrient Criteria

Saturated fat (g) per serve

Sodium (mg) per serve

Sweet snack food, bars and biscuits

600kJ or less 3g or less –

Fibre (g) per serve

1g or more

Savoury snack food, biscuits, crispbreads and crisps

Ice creams, milk-based ices and dairy desserts

Un-iced cakes, muffins and sweet pastries

600kJ or less

600kJ or less

900kJ or less

2g or less 200mg or less

-- (Energy must be 1800kJ or less per 100g) --

3g or less –

-- (Milk must be listed as first ingredient) --

3g or less –

1.5g or more

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15

Example C:

Fruit and Muesli Breakfast Bar

1. Identify the correct assessment table. This food belongs in the group

Snack food items (Table 2)

.

2. Snack food items are assessed per serve, so look at the quantity per serving column on the NIP.

3. Compare the per serving size to the criteria in Table 2 for sweet snack food, bars and biscuits.

4. Although the bar has less than 3g saturated fat and more than 1g fibre per serve, it exceeds the energy criteria of 600kJ or less.

5. Therefore, this product is categorised as

RED

and should not sold in a healthy school canteen.

Fruit and Muesli Breakfast Bar

Servings per package: 12 Average serving size: 31.3g

ENERGY

PROTEIN

FAT

– total

– saturated

CARBOHYDRATE

– sugars

FIBRE

SODIUM

Quantity per Serving

770kJ

3.7g

6.9g

0.7g

24.4g

9.0g

4.3g

14mg

Quantity per 100g

1710kJ

8.3g

15.3g

1.6g

54.3g

19.9g

9.6g

30mg

Category

Table 2: Snack food items assessed per serve

Energy (kJ) per serve

Nutrient Criteria

Saturated fat (g) per serve

Sodium (mg) per serve

Sweet snack food, bars and biscuits

600kJ or less 3g or less –

Fibre (g) per serve

1g or more

Savoury snack food, biscuits, crispbreads and crisps

Ice creams, milk-based ices and dairy desserts

Un-iced cakes, muffins and sweet pastries

600kJ or less

600kJ or less

900kJ or less

2g or less 200mg or less

-- (Energy must be 1800kJ or less per 100g) --

3g or less –

-- (Milk must be listed as first ingredient) --

3g or less –

1.5g or more

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16

Food and drink table

The following table is a guide to foods and drinks that may be sold in a healthy school canteen. Some foods and drinks may be categorised as

GREEN

and/or

AMBER

depending on the ingredients used, and some foods and drinks are limited as to serve size or fat content. Follow the ‘comments and suggestions’ to move dishes toward the ‘

GREEN

’ end of the traffic light spectrum. More suggestions for ‘

GREENing

’ the menu are included on page 35.

Foods Green/Amber

Breads and Alternatives

Breads/rolls: bagels, burritos, crumpets,

English muffins, foccacia, gluten-free, lavash, Lebanese, multigrain, pita, rye, tortillas, Turkish, wholegrain, wholemeal, white high fibre, white n n

Comments and suggestions

Choose wholemeal, wholegrain, multigrain or white bread with added fibre.

Include a variety of breads on the menu and use in different ways to add interest. Toasted sandwiches/jaffles are especially good in winter.

Always add extra vegetables to sandwiches, rolls, wraps and burgers.

Choose polyunsaturated or monounsaturated spreads in small amounts. You should still be able to see the bread through the spread.

Savoury breads can be high in energy, saturated fat and salt. Keep serve size to under 60g per person. Provide wholegrain varieties where possible.

Serve toasted fruit breads as a snack.

Savoury breads, pull-aparts, twists, scrolls

Raisin and fruit breads or fruit buns

(no icing), glazed hot cross fruit buns

Scones: plain, savoury, fruit or vegetable

Pikelets/pancakes

Crispbreads, crackers, grissini, bread sticks

(plain or flavoured)

Rice/corn crackers and cakes (plain and flavoured) n n n n n

Keep toppings to a minimum. Provide wholemeal varieties where possible.

Try cooking pikelets with ricotta or fruit for variety.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Savoury snack food, biscuits, crispbreads and crisps

Energy (kJ) per serve

600kJ or less

Saturated fat (g) per serve

2g or less

Sodium (mg) per serve

200mg or less

-- (Energy must be 1800kJ or less per 100g) --

Fibre (g) per serve

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17

Foods

Breakfast cereals

Green/Amber

Wholegrain, wholewheat flakes, wholegrain puffed cereals, wholewheat biscuits, porridge, low in added sugar, higher in fibre and without added confectionery n

Comments and suggestions

Serve with low or reduced-fat milk, yoghurt and/or fruit.

Toasted muesli can be high in saturated fat, so choose un-toasted varieties.

Check the Nutrition Information Panel against the table below to make a Healthier Choice for breakfast cereals.

Breakfast cereals not containing dried fruit

Breakfast cereals containing dried fruit

Saturated fat (g) per 100g

Sodium (mg) per 100g

2g or less –

2g or less –

Fibre (g) per 100g

5g or more

5g or more

Sugar (mg) per 100g

20g or less

25g or less

Cereals higher in added sugar and lower in fibre n

Rice, grains and noodles

Plain rice, noodles, grains (burghul, cracked wheat, polenta, couscous) n

Rice dishes and noodle cups n n

Sushi, rice paper rolls, cold rolls n n

Some processed cereals will fit into the

AMBER

category because they are higher in added sugar and lower in fibre.

When making dishes based on rice, grains and noodles in the canteen, choose ingredients categorised as

GREEN

.

Use a variety of grains to add interest to the menu. For example, try making salads with couscous or cracked wheat.

Choose reduced-salt sauces when cooking and serving these dishes. Add plenty of vegetables for a ‘

GREENer

’ dish and include a protein source such as lean meat, tuna, chicken, low or reduced-fat cheese or legumes.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes

Energy (kJ) per 100g

1000kJ or less

Saturated fat (g) per 100g

5g or less

Sodium (mg) per 100g

400mg or less

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18

Foods

Pasta products

Plain pasta

Green/Amber

n

Lasagne, spaghetti bolognaise, macaroni cheese, pasta bake, canned spaghetti n n

Comments and suggestions

When preparing pasta dishes in the canteen choose ingredients categorised as

GREEN

. Fresh tomato or vegetable based sauces are the best. Avoid large serves.

Use different types of pasta to add variety (bows, elbows, fettuccine, penne, spaghetti).

Limit added oils. Choose reduced-salt, reduced-fat sauces and low or reducedfat cheese. Use reduced-fat evaporated milk as a substitute for cream.

Avoid adding salt when preparing or serving these foods.

Add flavour with herbs and spices instead.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes

Energy (kJ) per 100g

1000kJ or less

Saturated fat (g) per 100g

5g or less

Sodium (mg) per 100g

400mg or less

Pasta sauces and simmer sauces

Check the Nutrition Information Panel against the table below to make a Healthier Choice for pasta and simmer sauces.

Saturated fat (g) per 100g

2g or less

Sodium (mg) per 100g

300mg or less

Fibre (g) per 100g

Sugar (mg) per 100g

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19

Fruit

Fresh

Foods

Frozen

Canned or in tubs, including fruit puree

Dried

Fruit leathers and other dried fruit-based snack foods

Green/Amber

n n n

Comments and suggestions

n n

Choose fresh fruits in-season for better flavour and value.

Serve in different ways to add interest (for example: fruit kebabs, grapes in a cup, chopped in a cone, sliced cubed, wedges, quarters, spirals (using slinky machine)).

Frozen • Many fruits are suitable to freeze (for example: banana, orange, grapes, pineapple).

Best choices are those canned in natural juice. Serve with low or reduced-fat yoghurt or custard to add interest and variety.

Dried fruit sticks to teeth, so is best eaten as part of a meal.

Fruit leathers must be at least 100% fruit.

Keep the serve size small.

Use the guide below for examples of serve sizes for dried fruit.

• Sultanas – small box 40g

• 4 dried apricot halves

• 4 – 5 apple rings

• Fruit leathers 25g or less

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20

Foods

Vegetables

Fresh, frozen, canned

Green/Amber Comments and suggestions

Baked potato

(without added fat)

Vegetable sticks n n n

Plain, frozen or canned vegetables are a convenient alternative if fresh vegetables are not available. Best choices are those without added salt or other flavourings.

Include plenty of vegetables in sandwiches and hot food dishes.

Every addition of vegetables moves the dish further towards the ‘

GREEN

’ end of the traffic light spectrum.

Cook potatoes in their skins and use different combinations of healthy fillings (for example: tabouleh, lean savoury mince, salt-reduced baked beans, low or reduced-fat cheese, salad or cooked vegetables).

Serve as a small container of mixed bite-sized pieces (for example: cherry tomatoes, carrot sticks, cucumber sticks).

May be served with reduced-salt or low or reduced-fat dips.

If serving vegetables with dips, check the Nutrition

Information Panel against the table below to make a

Healthier Choice for dips.

Dips (legume, dairy, vegetable or salsa)

Saturated fat (g) per 100g

2g or less

Sodium (mg) per 100g

750mg or less

Fibre (g) per 100g

Sugar (mg) per 100g

Corn on the cob n

Corn on the cob can be a warm recess snack in winter.

Serve plain.

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21

Foods

Salads

Garden/green/mixed

Bean mix

Tabouleh

Rice salad

Potato salad

Coleslaw

Egg salad

Pasta salad

Green/Amber

n n n n n n n n

Comments and suggestions

n n n n n

If using dressings, choose low or reduced fat dressings and use in small amounts.

Serve different types of salads to add variety to the menu (for example: warm chicken/beef salad, Asian style salads, roast vegetable salad, Greek salad).

Include a protein source such as lean red meat, tuna, chicken, egg, legumes or low or reduced-fat cheese.

Avoid adding salt when preparing or serving these foods.

Check the Nutrition Information Panel against the table below to make a Healthier Choice for mayonnaise and salad dressings.

Mayonnaise and salad dressings

Legumes

Chickpeas, kidney beans and lentils (dried or canned) n

Baked beans

Lentil patties

(grilled or baked)

Falafels

(grilled or baked) n n

Saturated fat (g) per 100g

3g or less

Sodium (mg) per 100g

750mg or less

Fibre (g) per 100g

Sugar (mg) per 100g

Replace mince with legumes to make meat dishes more economical, add interest and boost the fibre content.

For example: replace some of the mince in a bolognaise sauce with red kidney beans. Use different types of legumes in soups and salads.

Keep added salt to a minimum when preparing legume dishes. Use herbs and spices to add flavour instead.

Baked beans can be used to top baked potatoes or as a filling for a toasted sandwich. Choose reduced-salt varieties if available.

Lentil/vegetable patties and falafels can be used as an alternative to meat in rolls, sandwiches, wraps and burgers or served with salad.

Remember: GRILL or BAKE patties and falafels.

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22

Foods

Soups

Prepared in the canteen

Canned

Packet, tetra packs, ready-to-eat bowls

Green/Amber

n n n

Soups as prepared ready-to-eat

(condensed, instant)

Comments and suggestions

n n n

Soups are nutritious, satisfying winter foods that are inexpensive and easy to prepare. They can be made in the canteen or produced from low-salt, commercially prepared soup mixes.

When making soup in the canteen use reduced-salt stock and avoid adding salt. Use herbs and spices to add flavour instead.

Replace cream with reduced-fat evaporated milk.

Add plenty of vegetables and serve with a plain wholemeal or wholegrain bread roll or plain un-flavoured grissini (bread stick).

When serving soup to young children, stand and cool slightly before serving.

Check the Nutrition Information Panel against the table below to make a Healthier Choice for ready-to-eat soups.

Saturated fat (g) per 100g

2g or less

Sodium (mg) per 100g

300mg or less

Fibre (g) per 100g

Sugar (mg) per 100g

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23

Dairy

Foods

Yoghurt (plain, fruit and frozen varieties) without added confectionery

Custard without added confectionery

Cheese

Green/Amber

n n n n n n

Comments and suggestions

Reduced-fat versions of dairy foods should be encouraged.

Yoghurt and custard are good sources of calcium.

They may contain intense (artificial) sweeteners* and are categorised according to fat content.

Plain yoghurt can be used as a sauce, dressing or as an addition to savoury foods.

Choose low or reduced-fat cheese in the canteen. Ricotta and cottage cheese are good choices to add variety as they are naturally lower in fat.

However, they contain less calcium.

Milk (See drinks on page 32) n n

Dairy desserts without added confectionary

All products containing intense

(artificial) sweeteners*, with the exception of milk, yoghurt and custard, are categorised as RED and should not be sold in the school canteen as they are generally foods of low nutritional value.

n

Check the Nutrition Information Panel against the

Nutrient Criteria below. Dairy desserts must list milk as the first ingredient to be considered for assessment against serve size criteria.

Ice creams, milk-based ices and dairy desserts

Energy (kJ) per serve

600kJ or less

Saturated fat (g) per serve

3g or less

Sodium (mg) per serve

-- (Milk must be listed as first ingredient) --

Fibre (g) per serve

*Code number and prescribed name for intense (artificial) sweeteners include:

950 (acesulphame potassium), 951 (aspartame), 952 (cyclamate), 953 (isomalt), 954 (saccharin), 955 (sucralose), 956 (alitame), 957

(thaumatin), 961 (neotame), 965 (maltitol or hydrogenated glucose syrup), 966 (lactitol), 967 (xylitol), 968 (erythritol)

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24

Foods Green/Amber

Meat, chicken, fish and alternatives

Lean red meats (for example: roast beef, stir-fry strips, reducedfat mince)

Lean chicken meat without the skin (for example: chicken breast, thigh) n n

Comments and suggestions

These foods are good sources of protein and can be used in a variety of ways:

• serve with salad or vegetables

• as a pizza topping

• in casseroles, stews and stir fries

• as a filling for burgers, foccacia, wraps, burritos, tacos, enchiladas

• kebabs.

Turkey n

Choose the leanest mince available and check all other meats are trimmed of visible fat.

Egg n

Fish (for example: tuna, salmon, sardines)

Nuts* n n n

Choose canned fish packaged in spring water.

Choose nuts* that are un-salted and un-roasted. Nuts* that are salted and/or roasted are categorised as

AMBER

.

Stews, casseroles and curries

Chicken drumsticks and wings

Spare ribs

Legumes (see page 20) n n n n n

When preparing meat and alternative dishes in the canteen choose ingredients categorised as

GREEN

and serve with plenty of vegetables.

Avoid adding salt when preparing or serving these foods.

Use herbs and spices to add flavour instead.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Energy (kJ) per 100g

Meat products and alternatives crumbed and not-crumbed (burgers, patties, strips, balls or nuggets), sausages, frankfurts and saveloys, stews, casseroles and curries

1000kJ or less

*Check your school policy regarding the use of nuts and products containing nuts.

Saturated fat (g) per 100g

5g or less

Sodium (mg) per 100g

450mg or less

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25

Foods Green/Amber

Serve Size

Meat, chicken, fish, vegetable – formed products

(crumbed and not crumbed) including sausages

Meat/chicken/vegetable/ fish patties, meat balls n n

When preparing meat and alternative dishes in the canteen choose ingredients categorised as

GREEN

and serve with plenty of vegetables. Avoid adding salt (including chicken salt) when preparing or serving these foods. Use herbs and spices to add flavour instead.

Chicken nuggets, fillets and strips

Fish fingers, burgers n n

With smaller food items, such as nuggets, limit the number in a serve to keep down the kilojoules.

Frankfurters, sausages, hot dogs (beef, lamb and chicken varieties) n

Most frankfurters and sausages are high in salt and saturated fat. Choose a reduced-fat and reduced-salt version and serve on a wholegrain bun.

Choose products with the lowest energy, saturated fat and sodium (salt) within the criteria.

Keep the serve size small and serve with salad or vegetables for a healthier meal.

If products in this category are used, GRILL or BAKE only.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Energy (kJ) per 100g

Meat products and alternatives crumbed and not-crumbed (burgers, patties, strips, balls or nuggets), sausages, frankfurts and saveloys, stews, casseroles and curries

1000kJ or less

Saturated fat (g) per 100g

5g or less

Sodium (mg) per 100g

450mg or less

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26

Foods

Processed meats

Green/Amber

Devon/fritz, ham, chicken roll/loaf, corned beef/ silverside/ pastrami, bacon n

Free flow chicken, canned chicken n

Comments and suggestions

These foods are usually high in energy, saturated fat and salt, and will probably fit into the

RED

category.

Choose products with the lowest energy, saturated fat and sodium (salt) within the criteria.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Processed luncheon meats (fritz, devon, chicken loaf, free flow chicken products) and cured meats (for example: ham, bacon)

Energy (kJ) per 100g

1000kJ or less

Saturated fat (g) per 100g

3g or less

Sodium (mg) per 100g

750mg or less

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27

Foods Green/Amber

Oven-baked potato products

Wedges, chips, hash browns, scallops, gems n

Comments and suggestions

Keep the serve size small and serve with salad/vegetables and a protein source such as lean meat, tuna, chicken, reduced-fat cheese, egg or legumes.

If products in this category are used, GRILL or BAKE only.

Avoid adding salt (including chicken salt) when preparing or serving these foods.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes

Energy (kJ) per 100g

1000kJ or less

Saturated fat (g) per 100g

5g or less

Sodium (mg) per 100g

400mg or less

Pizza

Muffin or pita-based

Prepared in the canteen n n

Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes

n n

If using commercially prepared pizza, choose a thin crust topped with plenty of vegetables and/or fruit. Serve with salad

Muffin-based pizzas make a good snack.

When preparing pizza in the canteen choose ingredients that are categorised as

GREEN

.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Energy (kJ) per 100g

1000kJ or less

Saturated fat (g) per 100g

5g or less

Sodium (mg) per 100g

400mg or less

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28

Foods Green/Amber

Savoury pastries/breads

Reduced-fat, reduced salt meat pies, vegetable pies, sausage rolls,pasties, triangles,quiches and samosas.

n

Filled breads, pull-aparts, twists, scrolls n

Garlic bread n n

Comments and suggestions

Choose small serve sizes that are vegetable-based.

Garlic bread can often be high in saturated fat, kilojoules and salt. To make your own ‘

GREENer

’ version, lightly brush or spray bread with olive oil and crushed garlic. Avoid adding salt (including garlic salt). Use fresh or dried herbs to add flavour instead.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes

Energy (kJ) per 100g

1000kJ or less

Saturated fat (g) per 100g

5g or less

Sodium (mg) per 100g

400mg or less

Spring rolls and dim sims

Spring rolls and dim sims n

Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes

Dim sims can be steamed.

Serve with salad or vegetables. Avoid adding salt (including chicken salt) when preparing or serving these foods.

If products in this category are used, GRILL or BAKE only.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Energy (kJ) per 100g

1000kJ or less

Saturated fat (g) per 100g

5g or less

Sodium (mg) per 100g

400mg or less

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29

Foods Green/Amber

Sauces, condiments and gravies

Tomato, tomato paste, mustard, sweet chilli,

BBQ, soy, satay*, peanut* and gravy n

Comments and suggestions

Use small amounts.

Choose reduced-fat, reduced-saltvarieties where available.

Fats and oils

Margarine and oils

(polyunsaturated and monounsaturated use sparingly)

Mayonnaise and salad dressings n

Mayonnaise and salad dressings

n n

Butter, copha, ghee, lard, tallow, cream and coconut cream

(including light varieties) are high in saturated fat and are categorised as

RED

.

Use reduced-fat evaporated milk as a substitute for cream.

Polyunsaturated or monounsaturated reduced-fat, reducedsalt mayonnaises and use sparingly.

Check the Nutrition Information Panel against the table below to make a Healthier Choice for mayonnaise and salad dressings.

Saturated fat (g) per 100g

3g or less

Sodium (mg) per 100g

750mg or less

Fibre (g) per 100g

Sugar (mg) per 100g

*Check your school policy regarding the use of nuts and products containing nuts.

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30

Foods

Spreads and dips

Green/Amber Comments and suggestions

Peanut* butter/paste and other nut* spreads

(not chocolate spreads)

Fish, chicken and meat pastes, yeast spreads and vegetable extracts

Jam and honey

Dips, salsas and relishes n n n n

Ingredients categorised as

GREEN

should be the first choice for sandwich fillings.

Choose reduced-salt, reduced-fat varieties with no added sugar where available and spread thinly.

Savoury spreads are often high in salt.

Choose reduced-salt varieties and use sparingly.

Choose 100% fruit spreads where available and spread thinly.

Dips based on vegetables or yoghurt are the best choices

(for example: hommus, beetroot, eggplant, avocado, tzatziki).

Vegetable-based salsas and relishes can be used to add variety and flavour to sandwiches, wraps, rolls and burgers.

Check the Nutrition Information Panel against the table below to make a Healthier Choice for dips.

Dips (legume, dairy, vegetable or salsa)

Saturated fat (g) per 100g

2g or less

Sodium (mg) per 100g

750mg or less

Fibre (g) per 100g

Sugar (mg) per 100g

*Check your school policy regarding the use of nuts and products containing nuts.

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31

Foods Green/Amber Comments and suggestions

Un-iced cakes, muffins and sweet pastries

Un-iced cakes, muffins and sweet pastries n

Some un-iced cakes, muffins and sweet biscuits that are a small to medium serve size, or have been modified to reduce the amount of saturated fat and/ or sugar or have fibre added, may be categorised as

AMBER

.

Choose varieties with added fruit and/ or vegetables, but still check against the Nutrient Criteria below.

Add fruit or vegetables when preparing in the canteen.

Products should not contain any added confectionery

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Un-iced cakes, muffins and sweet pastries

Energy (kJ) per serve

900kJ or less

Saturated fat (g) per serve

3g or less

Sodium (mg) per serve

Fibre (g) per serve

1.5g or more

Ice creams, milk-based ices and dairy desserts

(does not include yoghurt or custard)

Low or reduced-fat ice creams (not chocolate coated) and milk-based ices without added confectionery

Dairy desserts without added confectionery n

To be considered milk-based, milk must be listed as the first ingredient.

All products containing intense (artificial) sweeteners* (with the exception of milk, yoghurt and custard) are categorised as

RED

and should not be sold in healthy school canteens as they are generally foods of low nutritional value.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Ice creams, milk-based ices and dairy desserts

Energy (kJ) per serve

600kJ or less

Saturated fat (g) per serve

3g or less

Sodium (mg) per serve

-- (Milk must be listed as first ingredient) --

Fibre (g) per serve

*Code number and prescribed name for intense (artificial) sweeteners include:

950 (acesulphame potassium), 951 (aspartame), 952 (cyclamate), 953 (isomalt), 954 (saccharin), 955 (sucralose), 956 (alitame), 957

(thaumatin), 961 (neotame), 965 (maltitol or hydrogenated glucose syrup), 966 (lactitol), 967 (xylitol), 968 (erythritol)

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32

Foods Green/Amber Comments and suggestions

Fruit-based ice blocks, fruit jelly desserts, ice crushes and slushies

Fruit-based ice blocks, fruit jelly desserts, ice crushes and slushies n

To be considered fruit-based the product must be at least

99% fruit juice with no added sugar.

Keep serve size to 200mL or under for crushes, slushies and jellies, and 125mL or under for fruit-based ice blocks.

Fruit-based products should not contain intense (artificial) sweeteners*.

Savoury snack foods

Popcorn n

Savoury biscuits

Rice/corn crackers and cakes (plain and flavoured)

Crispbreads, crackers

(plain and flavoured)

Potato chips, rice chips, vegetable chips, crisps

Nut

and seed bars n n n n n n

Air-popped popcorn without added fat, salt or sugar is a healthy, high fibre snack.

Some flavoured popcorn, savoury biscuits and crackers may be too high in energy, saturated fat and salt to be categorised as

AMBER

.

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Savoury snack food, biscuits, crispbreads and crisps

Energy (kJ) per serve

600kJ or less

Saturated fat (g) per serve

Sodium (mg) per serve

2g or less 200mg or less

-- (Energy must be 1800kJ or less per 100g) --

Fibre (g) per serve

Sweet snack food bars

Cereal-based bars, fruit filled bars, breakfast bars, muesli bars, nut† and seed bars without added confectionery n

Un-iced cakes, muffins and sweet pastries

Energy (kJ) per serve

600kJ or less

Check the Nutrition Information Panel against the

Nutrient Criteria below.

Saturated fat (g) per serve

3g or less

Sodium (mg) per serve

Fibre (g) per serve

1g or more

*Code number and prescribed name for intense (artificial) sweeteners include:

950 (acesulphame potassium), 951 (aspartame), 952 (cyclamate), 953 (isomalt), 954 (saccharin), 955 (sucralose), 956 (alitame), 957

(thaumatin), 961 (neotame), 965 (maltitol or hydrogenated glucose syrup), 966 (lactitol), 967 (xylitol), 968 (erythritol)

Check your school policy regarding the use of nuts and products containing nuts.

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33

Foods

Drinks

Water

Green/Amber Serve Size

Milk, plain and flavoured

(including soy)

Hot chocolate made in the canteen

Flavour straws served with plain milk

Syrup/topping/powder mixed with plain milk

Fruit juice

Vegetable juice n n n n n n n n n n n

Plain water with nothing added is the best drink to quench thirst.

Tap, spring, mineral or sparkling.

Reduced-fat varieties of plain and flavoured milks should be encouraged.

Use plain reduced-fat milk to make milkshakes, smoothies or hot chocolate.

Adding flavouring to milk will add extra kilojoules. Use the following as a guide:

• 2 heaped teaspoons of powder to 250mL milk

• ½ metric cup of powder to 1 litre milk

• 2 teaspoons of topping or syrup to 250mL milk

Milk drinks are a good source of calcium and may contain intense (artificial) sweeteners*.

Coffee milk drinks (flavoured and those containing caffeine):

• should not be sold in primary school

• maximum 375mL serve size insecondary school

• products with an advisory statement on the label; for example, “this food is not recommended for children” should not be sold in primary OR secondary school.

Serve fruit juice chilled.

Fruit/vegetable juice should be at least 99% juice with no added sugar and 250mL serve size or less.

Choose products with no added sugar that contain fibre.

Juice should not contain intense (artificial) sweeteners*.

*Code number and prescribed name for intense (artificial) sweeteners include:

950 (acesulphame potassium), 951 (aspartame), 952 (cyclamate), 953 (isomalt), 954 (saccharin), 955 (sucralose), 956 (alitame), 957

(thaumatin), 961 (neotame), 965 (maltitol or hydrogenated glucose syrup), 966 (lactitol), 967 (xylitol), 968 (erythritol)

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34

Frequently asked questions

Q Why can I sell yoghurt, milk and custard (mostly reduced-fat) that contain intense (artificial) sweeteners but no other foods containing these sweeteners?

A Milk, yoghurt and custard are excellent sources of calcium and studies have shown that Australian school children are not consuming enough calcium (DoHA 2008). By providing these products in the school canteen, if there is a demand for them, it will give Australian school children more opportunity to consume foods and drinks high in this important nutrient. Reduced fat options are best.

All other products containing intense (artificial) sweeteners are categorised as

RED

. This is because most products containing intense (artificial) sweeteners are ‘dessert’ type products or foods that are of low nutritional value, such as soft drinks.

Q Why is the sale of coffee milk drinks restricted?

A Coffee milk drinks may contain caffeine. At certain levels, caffeine is known to increase irritability and restlessness in some adults. Sensitivity to caffeine varies from person to person. However, there are no clear guidelines around maximum recommended amounts for children and caffeine is not necessary for growth and development. The NHSC

Guidelines

provides for the sale of coffee milk drinks to secondary school only with a maximum serve size of 375mL to limit the amount of caffeine consumed in one dose.

It can be difficult to tell the difference between a milk drink that contains coffee flavouring and one that contains caffeine. To avoid confusion, the NHSC

Guidelines

treats coffee flavoured milk drinks and milk drinks containing caffeine in the same way. Coffee-style drinks may be sold in secondary school, with a maximum serve size of 375mL.

Q Can I sell milk drinks in a serve size larger than 375mL?

A Milk is an excellent source of calcium (reduced fat options are best). The NHSC

Guidelines

do not limit the serve size of milk drinks, except in the case of coffee milk drinks (please see previous question). For all other milk drinks, we suggest a serve size of 375mL or less. A serve size of 250mL or less may be more appropriate for primary school children. However, larger sizes can be sold at the discretion of the canteen manager in both primary and secondary school.

Q Why do the NHSC Guidelines focus on energy, saturated fat, sodium (salt) and dietary fibre?

A Consuming foods and drinks high in saturated fat and low in dietary fibre may contribute to excess energy (kilojoules) being consumed, which can contribute to overweight and obesity as well as increase the risk of chronic disease later in life, such as heart disease, stroke and some types of cancers. Salt has also been identified as a nutrient that may contribute to chronic disease (in particular, high blood pressure) if consumed in large amounts. The NHSC

Guidelines

encourage consumption of foods categorised as

GREEN

as these foods contain a wide range of nutrients and are generally lower in saturated fat and salt.

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35

Q Why are full-fat dairy products categorised as AMBER and not GREEN ?

A Full-fat dairy products are a rich source of protein, calcium, vitamin A and some B vitamins. However, they are relatively high in saturated fat. The

2013 Australian Dietary Guidelines

recommend children

2 years of age and older choose reduced-fat varieties of dairy foods where possible. Reduced-fat dairy products provide similar quantities of calcium, protein and vitamins to the full-fat versions but they contribute far less saturated fat. Therefore, reduced-fat dairy products should be promoted as a healthier alternative to full-fat dairy products.

Q Why is fruit juice categorised as AMBER and not GREEN ?

A Fruit juice contains some valuable nutrients. However, it is much lower in dietary fibre than fresh fruit.

Drinking fruit juice can contribute to excess energy being consumed. The

2013 Australian Dietary

Guidelines

recommend choosing whole fruit instead of fruit juice because it is higher in fibre and more filling. Fruit juices are also acidic and frequent consumption may increase risk of dental erosion.

Therefore, fresh, canned (in natural juice) and frozen whole fruit should be promoted as a healthier alternative to juice.

Fruit juice should only be consumed occasionally.

Q Why is dried fruit categorised as AMBER and not GREEN ?

A Dried fruit can be used but because it has a lower water content, it is more energy dense than fresh fruit. It is a good source of fibre and adds variety to the diet. If eaten in large amounts, dried fruit can easily contribute to excess energy being consumed. The

2013 Australian Dietary Guidelines

recommend that dried fruit should only be consumed only occasionally. Fresh, canned (with no added sugar) and frozen whole fruit should be promoted as a healthier alternative to dried fruit. Dried fruit sticks to the teeth and promotes tooth decay. The Australian Dental Association recommends dried fruit be eaten as part of a meal, not as a between-meal snack.

Q Is it okay to use frozen or canned fruit and vegetables?

A Choose in-season, locally grown produce, for the best flavour and value for money. If this isn’t possible, frozen or canned vegetables and fruit can be a convenient alternative. Choose canned or frozen vegetables without added salt and added flavourings. Select fruit canned in natural juice (no added sugar).

Q Why is white bread categorised as GREEN ?

A Bread is a good source of carbohydrate, protein, fibre and many vitamins and minerals. Different types of bread add variety to the diet. the

2013 Australian Dietary Guidelines

recognises all breads as a valuable source of nutrients, with wholemeal or wholegrain and/or high cereal fibre varieties being better choices within the bread category. The NHSC

Guidelines

are consistent with this message by stating that all breads are categorised as

GREEN

and suggesting higher fibre choices where possible.

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36

‘GREENing’ the menu

Foods and drinks categorised as

GREEN

and

AMBER

may be sold through the school canteen. Think of these foods as sitting on a spectrum. The aim is for all foods and drinks sold in the school canteen to be as close to the ‘

GREEN

’ end of the spectrum as possible.

Making food in the canteen

‘from scratch’

Criteria

Promotion

Serve size

Sandwiches, rolls, wraps, burgers

Cheese

Pasta

Pizza

Muffins

Milk drinks

Soups

Flavour

Sauces, mayonnaises

Breakfast cereal

Make sure most of the ingredients come from the list of foods categorised as

GREEN

.

Compare products that meet the criteria. Choose the one with the least amount of saturated fat, sodium and energy, and the greatest amount of fibre.

Foods categorised as

GREEN

should be the focus of meal deals. Foods that are promoted and are presented in an attractive way, at the correct temperature, are more likely to be purchased and eaten.

Keep the serve size small, especially those foods categorised as

AMBER

.

Choose wholegrain, wholemeal or multigrain bread. Add salad vegetables to sandwiches (for example: tomato, lettuce, shredded carrot).Each additional vegetable pushes the sandwich closer towards the ‘

GREEN

’ end of the spectrum. Choose low or reduced-fat cheese.

Choose low or reduced-fat cheese in the canteen. Low or reduced-fat cheese may still be high in saturated fat and/or salt. Use sparingly.

Fresh tomato or vegetable-based sauces are the best choice with plenty of added vegetables. Choose low or reduced-fat cheese.

Use pita bread as a base and top with lean meat and plenty of vegetables.

Choose low or reduced-fat cheese.

Reduce the amount of sugar used. Replace with pureed apple, mashed banana or berries. Replace half the flour with wholemeal flour.

Choose low or reduced-fat milk when making up milkshakes and smoothies.

Add low or reduced-fat yoghurt and/or fruit.

Choose low or reduced-salt stock. Flavour with herbs and spices instead of salt.

Add plenty of vegetables and serve with plain wholemeal or wholegrain bread.

Use herbs and spices instead of salt.

Choose products that are low or reduced-fat, low or reduced-salt or ‘no added salt’, and use sparingly.

Serve with low or reduced-fat milk.

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37

Recipes

Cottage Pie

Ingredients

Serves

Meat filling

lean beef mince frozen mixed veg (carrot, corn and peas) pasta sauce, reduced-salt (1 bottle) tomato paste, reduced-salt

Mashed potato topping

potatoes, peeled and quartered milk, reduced-fat pepper to taste

To finish

shredded cheese, reduced-fat small square foil containers and lids

10

600g

300g

700ml

1 Tbsp

25

1.5kg

750g

1.8L

3 Tbsp

50

3kg

1.5g

3.6L

6 Tbsp

5

½ cup

12

1 cup

24

2 cups

300g

10

750g

25

1.5kg

50

Method

Meat filling

Place meat in a microwave safe casserole dish. Cover and cook in the microwave oven on HIGH for 5 minutes.

Remove from oven, take off lid and drain off fat.

Using a fork, break up the mince until it resembles breadcrumbs.

Stir in frozen mixed vegetables.

Cover and continue to cook in the microwave on HIGH for a further 4–5 minutes, or until meat and vegetables are cooked.

Drain off any remaining fat.

Stir in the sauce and tomato paste and mix well.

Cover and set aside.

Mashed potato topping

Cook the potatoes in boiling water until tender. Drain well.

Add the milk and mash to a smooth consistency, adding more milk if necessary.

Season with pepper to taste.

To finish

Spread the 10 foil containers onto a bench.

Place ½ cup of the meat filling into each container.

Spread 2 tablespoons of the mashed potato over the top of each.

Sprinkle the top of each cottage pie with 1 tablespoon of shredded cheese.

To finish, cook in a moderate oven for 10 minutes or until cheese has browned.

If wanting to freeze, do not finish off in oven but place a lid on each container. Seal, label and date each container, then place into freezer.

Serves 10

Submitted by Helen Morris, Seaview Downs Primary School

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38

Potato Slice

Tips:

Fillings can be any combination e.g. mixed vegetables, spinach and onion, tomato and onion, bolognaise sauce (if thick).

When making pastry, you may find it easier to make multiple small quantities, rather than a large quantity all at once.

Serves 10

Submitted by Judy Havron, Epping Boys High School

Method

Pastry

Preheat oven to moderately hot.

Lightly spray lamington tin (30cm x 27cm).

Sift flours together into a bowl.

Melt margarine and stir in milk and egg.

Make a well in the centre of the flours and gradually stir in margarine mixture.

Use clean hands to bring pastry together.

Turn out onto a floured surface and roll out to fit tin.

Prick base and bake in the oven for 8–10 minutes.

Remove and set aside.

Ingredients

Serves

Pastry

plain flour

SR flour margarine milk, reduced-fat egg, beaten cooking spray

10 25

¾ cup

¼ cup

1½ Tbsp

1½ Tbsp

1

2 cups

¾ cup

4 Tbsp

80mL

2

50

4 cups

1½ cups

8 Tbsp

160mL

4

Topping

potatoes, scrubbed 4 10 lean ham, chopped spring onions, chopped creamed corn margarine, melted

5 slices

3

12 slices

7

420g can 2 cans

1 Tbsp 2 Tbsp milk, reduced-fat egg, beaten

¼ cup

1 shredded cheese, reduced-fat ¾ cup

¾ cup

2

2 cups

20

24 slices

14

4 cans

4 Tbsp

1½ cups

4

4 cups

Topping

Cook potatoes in boiling water until tender. Drain well.

Cool, then slice carefully.

Place half the sliced potato on pastry.

Mix together the ham, spring onions and corn. Spread mixture over first layer of potatoes.

Top with remaining sliced potato.

In a bowl, combine margarine, milk and egg, then gently pour over potato slices.

Sprinkle with shredded cheese and bake in the oven for

30 minutes, or until cheese is golden brown.

Cut into 6cm x 6cm portions and serve with salad.

Chicken Salad

Ingredients

Serves

Pastry

seedless grapes, washed and drained watermelon, cubed chicken, cooked and cubed celery, chopped natural yoghurt, low-fat pepper to taste lettuce, shredded small wholegrain bread roll

containers for serving

10

300g

300g

1½ cups

3 stalks

1 cup

4 cups

10

25

750g

750g

4 cups

7 stalks

2½ cups

6 cups

25

50

1.5kg

1.5kg

8 cups

14 stalks

5 cups

12 cups

50

Method

In a large bowl, combine grapes, watermelon, chicken, celery and yoghurt. Season to taste.

In the base of each container, place approximately ⅓ cup of lettuce then top with ¾ cup of salad mixture.

Serve with bread roll.

Serves 10

Submitted by Alison Le Bis, Rosetta Primary School

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39

Very Vegie Pasta Sauce

Ingredients

Serves

canola oil onion, chopped leek, sliced celery, chopped zucchini, chopped red capsicum, chopped sweet potato, peeled and chopped pasta sauce water

cooked pasta to serve grated reduced-fat cheese, optional

Method

In a large stockpot, heat oil and sauté onion, leek, celery, zucchini and capsicum.

Stir well, then cover and cook for 2 – 3 minutes.

Add sweet potato, cover and continue to cook for a further 2 – 3 minutes.

Stir in pasta sauce and water.

Cover and simmer for 20 – 30 minutes, or until vegetables are tender.

Remove from heat and allow to cool slightly.

Using a hand blender, blend until smooth.

Add cooked pasta to the sauce and stir gently.

Serve in containers and top with a little grated cheese if desired.

10

1 Tbsp

2

1

1 stalk

2

2

1

700mL

1½ cups

25

2 Tbsp

4

2

2 stalks

4

4

2

1.8L

3 cups

50

3 Tbsp

8

4

4 stalks

8

8

4

3.6L

6 cups

Tips:

This pasta sauce freezes well.

Cooked chicken or drained tuna can be added to the pasta sauce for variety.

Serves 10

Submitted by Alison Le Bis,

Rosetta Primary School

Lamb and Pasta Soup

Ingredients

Serves

canola oil lean lamb, cubed onion, finely chopped carrots, chopped celery, chopped crushed tomatoes, reduced-salt beef stock, reduced-salt pepper to taste small macaroni

chopped parsley for serving

10

1 Tbsp

300g

2

25

2 Tbsp

750g

4

2

3 stalks

4

6 stalks

425g can 3 cans

1.5L

4L

1 cup 3 cups

50

3 Tbsp

1.5kg

8

8

12 stalks

6 cans

8L

6 cups

Method

In a large stockpot, heat the oil and brown the lamb. Drain on greaseproof paper.

Add onion to the stockpot and sauté for 2 minutes.

Stir in carrots, celery and tomatoes.

Return lamb to the pot and add stock. Season to taste.

Cover, bring to the boil, then reduce heat and simmer for 15 minutes.

Add macaroni to the pot, stir and simmer uncovered for a further 15 minutes, or until pasta is cooked.

Serve in heatproof cups, sprinkle with parsley if desired. Remember to include a spoon.

Serve with a small wholemeal bread roll.

Serves 10

Submitted by Alison Le Bis, Rosetta Primary School

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40

Pizza Dough

Ingredients

Serves

Bases

SR flour ricotta cheese, reduced-fat milk, reduced-fat greaseproof paper cooking spray

10

500g

250g

250mL

25

1.25kg

625g

625mL

50

2.5kg

1.25kg

1.25L

Method

Bases

Sift the flour into a bowl.

Rub in the ricotta cheese until the mixture resembles breadcrumbs.

Slowly stir in the milk until a soft dough is formed.

Turn out dough onto a floured board and knead for 5 minutes until it is smooth and elastic.

Wrap in greaseproof paper and allow to stand for 1 hour.

Using a lightly floured rolling pin, roll out to fit a

45cm x 33cm oven tray.

Place dough onto a lightly greased tray.

With a sharp knife, cut dough into 10 rectangle mini pizza bases.

If wanting to freeze at this point, cover pizza bases well with cling wrap, and place into the freezer for at least 1 hour, or preferably overnight.

Remove each pizza base and wrap in greaseproof paper.

Store frozen bases in a container in the freezer until ready to use.

Toppings

Ham & Pineapple

shredded ham, reduced-fat tomato paste, reduced-salt

200g

3 Tbsp

500g

7 Tbsp fresh tomatoes, diced crushed pineapple in natural syrup, well drained

2 shredded cheese, reduced-fat 2 cups

5

220g can 2 cans

5 cups

1kg

14 Tbsp

10

4 cans

10 cups

Chicken & Mushroom

cooked chicken, diced

BBQ sauce button mushrooms, sliced green capsicum, chopped

200g

3 Tbsp

2 cups

1

500g

7 Tbsp

5 cups

3

1kg

14 Tbsp

10 cups

6

To finish

Top each pizza base with plenty of vegetables and lean meat. Use cheese sparingly.

Bake in moderately hot oven for 20 – 30 minutes or until bases are cooked and cheese has melted.

Serves 10

Submitted by Helen Morris, Seaview Downs Primary School

Hot Chocolate

Tips:

For student’s safety, do not boil the milk or make it too hot.

Ingredients

Serves

milk, reduced-fat chocolate powder

10

1.5L

¾ cup

25

4L

4 cups

50

8L

8 cups

Method

Preheat an air pot by filling it with hot water and leave to stand.

Place milk and powder in a large saucepan.

Warm the mixture on a slow heat, stirring until the powder has dissolved and the milk has heated sufficiently. Use a thermometer to check the temperature is between 45

Tip the water out of the air pot.

o

C – 50 o

C degrees.

Using a jug, transfer the mixture into the air pot.

Use foam cups and fill them to ¾ full as students order them.

Serves 10

Submitted by Helen Morris, Seaview Downs Primary School

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41

Vegetable Hot Pot

Ingredients

Serves

canola oil garlic cloves, crushed onions, chopped carrots, sliced celery stalks, sliced large red capsicum, sliced water ground coriander ground tumeric ground cumin vegetable stock power, reduced-salt

4 bean mix, drained and rinsed corn kernels, drained

2

3

3

10

1 Tbsp

4

1

500mL

1 tsp

1 tsp

1 tsp

2 tsp

2 tsp

4 tsp

420g can 2 cans

270 can 2 cans

10

3

1L

2 tsp

2 tsp

4

7

7

25

2 Tbsp

20

6

2L

3 tsp

3 tsp

50

3 Tbsp

6

14

14

3 tsp

6 tsp

4 cans

4 cans

Method

In a large saucepan, heat oil and sauté garlic, onion, carrots, celery and capsicum for 4–5 minutes.

Add water, then stir in coriander, tumeric, cumin and stock powder.

Bring to the boil, then reduce heat and stir in beans and corn.

Simmer for 10–12 minutes, or until vegetables are tender.

Serves 10

Submitted by Helen James, Brisbane State High School

Apple Cinnamon Muffins

Ingredients

Serves

wholemeal plain flour

SR flour baking powder ground cinnamon brown sugar egg milk, reduced-fat vanilla essence canola oil pie apples, tinned (roughly chopped)

cooking spray paper patty pans

12

¾ cup

¾ cup

¼ tsp

1 tsp

¼ cup

1

¾ cup

24

1¼ cups

1¼ cups

½ tsp

2 tsp

⅓ cup

2

1 ⅓ cups

½ tsp

⅓ cup

1 tsp

⅔ cup

220g can 2 cans

Method

Preheat oven to moderately hot.

Place a paper patty pan in each muffin case and lightly spray.

Sift flours and baking power together into a bowl.

Mix through cinnamon and sugar.

In a jug, whisk together egg, milk, vanilla essence and oil.

Make a well in the centre of the flour mixture and pour in egg mixture. Stir gently, then fold in apples.

Place mixture into patty pans.

Bake in oven for 20 – 25 minutes.

Makes 12 muffins

Submitted by Alison Le Bis, Rosetta Primary School

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42

Pikelets

Tips:

You can substitute half the SR flour with wholemeal

SR flour, but you may need to add a little more milk.

Sultanas can be added for variety.

Ingredients

Serves

SR flour castor sugar egg, beaten milk, reduced-fat margarine, melted canola oil

100% fruit spread

10

¾ cup

1 Tbsp

1

125mL

1 Tbsp

1 Tbsp

3 Tbsp

25

2 cups

2 Tbsp

2

310mL

3 Tbsp

2 Tbsp

7 Tbsp

50

4 cups

4 Tbsp

4

620mL

6 Tbsp

4 Tbsp

14 Tbsp

Method

Sift flour into a bowl and stir in sugar.

Combine eggs, milk and margarine.

Add to flour and mix to a smooth batter.

In a frypan, heat the oil and drop dessert spoons of the mixture onto the pan.

Cook until bubbles rise on the surface, then turn over and cook for 2 minutes on the other side.

Serve with fruit spread, or a thin scrape of margarine.

Serves 10

Submitted by Helen James, Brisbane State High School

Scones

Ingredients

Serves

cooking spray

SR flour margarine milk, reduced-fat

for brushing

extra milk egg, beaten

10 25 50

2 cups

1½ Tbsp

¾ cup

5 cups

3 Tbsp

1¾ cups

10 cups

6 Tbsp

3¾ cups

Method

Preheat oven to hot.

Lightly spray oven tray with cooking spray.

Sift flour into a bowl and rub in margarine until mixture resembles breadcrumbs.

Add milk and mix to a soft dough.

Turn out onto a lightly floured board and roll out to

2cm thickness.

Cut into rounds using a floured scone cutter or small glass.

Place nearly touching on oven tray.

Mix together the extra milk and beaten egg, and brush over tops of scones.

Bake for 10 –12 minutes or until golden on top.

Serve with 100% fruit spread, reduced-fat cream cheese, or thin scrape of margarine.

Makes 10

Canteen Cuisine, WASCA

Tips:

You can substitute half the SR flour with wholemeal

SR flour, but you may need to add a little more milk.

Sultanas can be added for variety.

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43

Food allergy and food intolerance

Food allergy

Some people are allergic to the protein in common foods. Contact with the food can be life threatening and induce what is called an anaphylactic reaction, usually within minutes of exposure. The most common triggers of anaphylaxis are:

• peanuts

• tree nuts (cashews, walnuts etc.)

• cow’s milk

• egg

• wheat

• soy, and

• fish and shellfish.

Food allergy should be diagnosed by a specialist. Strict avoidance of the food is extremely important.

Some schools may have a ‘nut policy’ in place. Canteen staff need to be aware of the school’s policy regarding nuts and, if necessary, remove products containing nuts from the menu.

Food intolerance

Some people are intolerant to some of the chemicals found in foods (for example: salicylate, amines, glutamate, preservatives and artificial colours). These chemicals can be naturally present or added by food manufacturers (glutamates, for example). The one you might be most familiar with is MSG

(monosodium glutamate, also represented by the number 621 on food packaging labels). This chemical occurs naturally in certain foods such as aged cheese, tomato sauce and mushrooms,

or

it can be added during processing to enhance flavour in savoury snack foods such as flavoured crisps and two-minute noodles.

Unlike food allergy, food intolerance is difficult to diagnose. Not all chemicals will be a problem for people who are sensitive and even if an intolerance is diagnosed, the individual may be able to tolerate small amounts with no symptoms. Symptoms will vary for each individual and may take several days to appear. The most common symptoms being hives, swellings, headaches and behavioural changes

(for example: irritability and hyperactivity). (See table 4 on page 43 for a list of the additives most likely to cause problems.)

More information

Food Authority NSW

www.foodauthority.nsw.gov.au/industry/food%2Dbusiness%2Dissues/allergies%2Dand%2Dintolerances

Food Standards Australia New Zealand

http://www.foodstandards.gov.au

Royal Prince Alfred Hospital Allergy Unit

www.sswahs.nsw.gov.au/rpa/allergy

The Australian Society of Clinical Immunology and Allergy

www.allergy.org.au

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44

Table 4: Additives most likely to be a problem

Note: not all additives are a problem for sensitive individuals

Artificial colours

Yellows

Reds

Blues

Greens

Blacks

Browns

102, 107, 110

122–129

131, 132

142

151

154, 155

ADDED to colour foods, drinks and medicines although various colours are banned in some countries particularly in Europe.

Found in a wide variety of foods, including lollies and sweets, cakes and cake icing,buns and biscuits, custard mixes, sauces, commercial mint jelly, jellies, savoury snacks, cordials and ice cream, to enhance the colour to make pale products look richer and creamier.

Natural colours

Cochineal

Benzoates – added

PABA

120

NATURAL red dye from a female Mexican scale insect that lives on a cactus plant – true allergy reactions (even anaphylaxis) can occur.

Annatto – natural

Annatto – added

160b NATURAL reddish yellow dye from seeds of a Central American native plant.

ADDED to cereals, snack foods, dairy foods (including yoghurt), ice cream and cheeses.

Preservatives are a varied group of compounds

Sorbates 200–203

ADDED to cheese spreads, cottage cheese, sliced cheese, dried fruit, fruit drinks, fruit juices, yoghurts with fruit or nuts, licorice, low-sugar jams, soft drinks and some juices.

Benzoates – natural NATURALLY present in berries and other fruits but low compared to added amounts.

210–218 ADDED to cordials, fruit flavoured drinks and juices, soft drinks and marinades.

ADDED to cosmetics, skin creams and sunscreens.

Produced NATURALLY in fermented grape products (wine and vinegar) and found in all foods containing wine, wine products and vinegar.

Sulphites

(labelling mandatory)

220–228

Nitrates, Nitrites

Propionates

249–252

280–283

May be ADDED to wines, particularly cask wine, to ensure appropriate fermentation.

ADDED to dried fruits that brown during processing (e.g. apricots, pears, peaches and apples), potato products, dried coconut, sausages, all crustaceans (prawns, lobsters and crab), dessert toppings, cordials etc.

ADDED as a colour fixative (pink colour) for cured meats (ham, salami and corned beef) and to inhibit dangerous germs growing in these meats. Also used in cheeses in low levels.

NATURALLY produced in the large intestine as a by-product of digestion of dietary fibre.

ADDED to breads, bread crumbs, dressings and fruit and vegetable juices to stop fungal and mould growth.

Antioxidants

Antioxidants – natural

Gallates

TBHQ

BHA

BHT

310–312

319

320

321

NATURAL antioxidants are found in many foods and essences can be added as a natural product. For example rosemary is added to baby rice cereals. Of all the natural antioxidants tested to date, rosemary has been found to have the highest antioxidant capacity.

ADDED to chewing gum, bubble gum, butter blends, cereal desserts such as rice pudding, soft sweets, dried vegetables, nuts (particularly walnuts and pecans), seeds, seasoning for instant noodles, powdered soup mixes, flaked cereals, grains, meat, baked goods that contain fat, snack foods, dehydrated potatoes and oils for deep-fried foods (chips, battered fish and doughnuts).

ADDED to animal feeds (even those labelled hypoallergenic), cosmetics, rubber products and petroleum products. Many plastic packaging materials incorporate BHT.

Flavour Enhancers

Natural glutamates

Monosodium glutamate

(MSG)

621

NATURAL glutamates occur in high levels in strong cheeses (parmesan, camembert, brie and gruyere), soy sauce, oyster sauce, black bean sauce, tomato sauce, miso,

TVP, HVP, yeast extracts, mushrooms, plums and spinach.

ADDED glutamates and similar compounds are flavour enhancers and salts.

They are added to nearly all savoury snack foods such as flavoured crisps, biscuits and two-minute noodles.

Similar flavour compounds

620, 622, 623,

627–635

Reproduced with the kind permission of the dietitians at The Royal Prince Alfred Hospital Allergy Unit

Page |

45

References

Department of Health and Ageing 2008, 2007

Australian National Children’s Nutrition and Physical Activity

Survey: main findings

/prepared by Commonwealth Scientific [and] Industrial Research Organisation

(CSIRO), Preventative Health National Research Flagship, and the University of South Australia.

Canberra, ACT.

National Health and Medical Research Council,

2013 Australian Dietary Guidelines

, Commonwealth of

Australia.

NSW Department of Health 2006,

Fresh Tastes @ School

, viewed 14 July 2008, http://www.health.nsw.gov.au/pubs/2004/fresh_tastes.html

The Miller Group 2005, National Healthy School Canteens Framework, NSW.

Western Australian School Canteen Association Inc. 2004, Canteen Cuisine, Perth, Western Australia.

World Health Organization 1999,

Improving Health Through Schools: National and International Strategies

,

WHO Information Series on School Health.

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46

Acknowledgements

The

National Healthy School Canteens Project

is an initiative of the Australian Government and was developed by Flinders University, supported by Flinders Partners, a wholly owned subsidiary of Flinders University.

The Project Team would like to thank the National Healthy School Canteens Project Reference Group members, their education department colleagues, and the schools, canteen managers and students who participated in the development of the Project.

This project is funded by the Australian Government Department of Health.

The National Healthy School Canteens Project Team

Flinders University, South Australia

Lynne Cobiac (Project Manager)

John Coveney

Claire Drummond

Lynn Field (Project Officer)

Gwyn Jolley

Jane Scott

Southern Adelaide Health Service

Elizabeth Kellett

Flinders Partners

Julie Gardner

Nozomi Yamada

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47

health.gov.au

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