Healthy Options WA Commonly Supplied Food and

Healthy Options WA Commonly Supplied Food and
Healthy Options WA
Commonly supplied food and
drink guide.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 1
Using this resource
The Healthy Options WA: Food and Nutrition Policy for WA Health Services and Facilities
uses a traffic light system to categorise foods and drinks as Green, Amber or Red. The first
section of this document provides an overview of each of these categories.
To classify a food or drink as Green, Amber or Red use the food and drink category section.
For some food and drink items, you will be referred to the nutrient criteria to determine if the
product is Amber or Red. In these cases, you will need to look at the item’s nutrition
information panel and compare it to the nutrient criteria. If you are not familiar with reading
nutrition information panels, you may like to look at the examples.
This resource should be used with the Healthy Options WA: Food and Nutrition Policy for WA
Health Services and Facilities.
Further information
Website: healthyoptions.health.wa.gov.au
Email: [email protected]
Acknowledgement
This resource was revised by the Western Australian
School Canteen Association Inc. (WASCA) in July 2016.
Supporting healthy choices
Healthy Options WA Policy: Classifying food and drinks 2016
Page 2
Traffic light classification
Category
Description
Green
These are the healthiest choices because they are excellent sources of
important nutrients and represent one or more of the five food groups
needed for optimum health and wellbeing. They are low in saturated fat,
added sugar and salt.
Fill the
menu
Amber
Select
carefully
Red
Only
occasionally
These have some nutritional value but contain moderate levels of
saturated fat, added sugar and/or salt and can contribute to excess
energy intake. These need to be chosen carefully and eaten in
moderation.
These are energy dense but have little nutritional value. Most are high in
saturated fat, salt and/or sugar. These foods and drinks can contribute
to excess energy intake if consumed in large amounts or on a frequent
basis. These should be considered to be ‘discretionary’ food and drinks
and only be consumed occasionally or in small amounts.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 3
Food and drink categories
Contents
Traffic light classification ........................................................................................................................................ 3
Food and drink categories ..................................................................................................................................... 4
Fruit, vegetables and legumes .............................................................................................................................. 7
1
Fruit ...................................................................................................................................................................... 7
Vegetables ........................................................................................................................................................... 8
Legumes ............................................................................................................................................................... 9
Dairy products and alternatives .......................................................................................................................... 10
Milk and milk alternatives3 .............................................................................................................................. 10
Yoghurt ............................................................................................................................................................... 10
Cheese ............................................................................................................................................................... 11
Dairy snacks ...................................................................................................................................................... 12
Breakfast cereals .................................................................................................................................................. 13
Breads and sandwiches ....................................................................................................................................... 14
Bread .................................................................................................................................................................. 14
Crackers ............................................................................................................................................................. 15
Sandwich fillings................................................................................................................................................ 16
Spreads .............................................................................................................................................................. 17
Rice and noodles .................................................................................................................................................. 18
Meat, fish, poultry, eggs and alternatives .......................................................................................................... 19
Plain meat, poultry, fish, eggs and alternatives ............................................................................................ 19
Meat, poultry, fish and alternatives ................................................................................................................. 20
Nuts6 ................................................................................................................................................................... 22
Mixed hot meals .................................................................................................................................................... 23
Prepared on site ................................................................................................................................................ 23
Commercial and packaged meals .................................................................................................................. 24
Soups .................................................................................................................................................................. 24
Hot savoury items ................................................................................................................................................. 25
Oven baked potato products ........................................................................................................................... 25
Pizza ................................................................................................................................................................... 25
Frittatas ............................................................................................................................................................... 25
Quiche ................................................................................................................................................................ 26
Savoury pastries and pies ............................................................................................................................... 26
Healthy Options WA Policy: Classifying food and drinks 2016
Page 4
Spring rolls, chicko rolls and dim sims ........................................................................................................... 27
Oils, sauces, dressings and condiments ........................................................................................................... 28
Fats and oils ...................................................................................................................................................... 28
Sauces and condiments................................................................................................................................... 29
Savoury snack foods ............................................................................................................................................ 31
Sweet snack foods, cakes and biscuits ............................................................................................................. 32
Snack food bars and muesli bars7 ................................................................................................................. 32
Sweet biscuits.................................................................................................................................................... 32
Cakes, muffins, sweet tarts, slices and pastries .......................................................................................... 33
Scones or pikelets............................................................................................................................................. 34
9
Ice-creams, ice confections and dairy desserts ............................................................................................. 35
Confectionery ........................................................................................................................................................ 36
Drinks ...................................................................................................................................................................... 37
Water................................................................................................................................................................... 37
Milk and milk alternatives3 .............................................................................................................................. 38
Fruit juice, vegetable juice and fruit drinks .................................................................................................... 39
Artificially sweetened drinks and drinks with added sugar ......................................................................... 40
Tea....................................................................................................................................................................... 41
Coffee ................................................................................................................................................................. 41
Index ....................................................................................................................................................................... 42
Index ....................................................................................................................................................................... 42
Amber-Red nutrient criteria ................................................................................................................................. 45
1.
Ready to eat meals (assess per serve or 100g as listed)....................................................................... 46
2.
Savoury hot foods and snacks (assess per 100g) ................................................................................... 46
3.
Sugar sweetened ices (assess per serve- packet, container) ............................................................... 47
4.
Snack food items (assess per serve) ......................................................................................................... 47
5.
Processed meats (assess per 100g) ......................................................................................................... 48
Using Nutrition Information Panels – Example 1 .............................................................................................. 49
4.
Snack food items (assess per serve) ......................................................................................................... 49
4.
Snack food items (assess per serve) ......................................................................................................... 50
Using Nutrition Information Panels – Example 2 .............................................................................................. 51
4.
Snack food items (assess per serve) ......................................................................................................... 51
4.
Snack food items........................................................................................................................................... 53
Healthy Options WA Policy: Classifying food and drinks 2016
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Healthy Options WA Policy: Classifying food and drinks 2016
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Fruit, vegetables and legumes
Fruit
1
Item
Fresh and frozen fruit
(with no added sugar)
Category
Guidelines, comments and serving suggestions
Any fresh fruit in season – whole, sliced, cubed, wedges
or quarters.
Green
Fresh fruit salad is a refreshing and a healthy dessert
alternative. Serve with reduced-fat yoghurt, fromage frais
or reduced-fat custard to add flavour.
Plain dried fruit is Green, providing the energy does not
exceed 600kJ per serve.
Green
Dried fruit
If dried fruit is mixed with other products, each ingredient
must be assessed and meet the Green criteria for the
whole product to be classified Green.
Note if fruit is mixed with nuts a 600kJ energy limit applies
– see ‘nut’ section (page 21) for mixed fruit and nut packs.
Canned fruit
Juice2
1
2
Amber
Snack packs of dried fruit greater than 600kJ energy per
serve.
Green
Canned fruit in natural juice with no added sugar. Artificial
sweeteners are permitted.
Amber
Canned fruit in syrup.
See ‘drinks’ section (page 36).
See the ‘Confectionery’ section for fruit leather.
See the ‘Drinks’ section for all other varieties of fruit juice and vegetable juice.
Healthy Options WA Policy: Classifying food and drinks 2016
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Vegetables
Item
Likely category
Guidelines, comments and serving suggestions
All plain vegetables
Includes fresh, frozen,
canned, cooked, baked
potatoes or corn-onthe-cob
Salads
Such as garden,
mixed, pasta,
potato, quinoa, rice
or noodle, tabouleh,
coleslaw or egg
Green
Green
Any vegetables.
Use salt-reduced, canned vegetables where possible.
Using no dressing or low- or no-oil dressings. See
‘oils, sauces, dressings and condiments’ section
(page 27).
Salads can be served as a salad plate, box or tub. It is
preferable to leave salads undressed and serve dressings
separately where possible.
Amber
Salads containing croutons, bacon or coated meats
that have been shallow-fried are Amber and should be
chosen carefully.
Vegetables roasted on trays lined with baking paper.
Green
Roasted vegetables
Not including potatoes
Amber
Deep-fried
vegetables
Whole baked potato
Potato chips –
oven baked
Red
Green
Amber
100% vegetable juice
Vegetables roasted using poly- or mono-unsaturated
oil spray. See ‘oils, sauces, dressings and
condiments’ section (page 27).
All deep-fried foods are high in saturated fat. If served,
only small serve sizes should be offered.
Baked potatoes can be cooked in the skins (no fat), split
and filled with Green choices of sandwich fillings; they can
also be filled with creamed corn, tabouleh, savoury lean
mince or baked beans topped with reduced-fat cheese.
Freshly prepared potato chips may be Amber if they are
roasted on trays lined with baking paper and lightly coated
with a poly- or mono-unsaturated oil spray.
For commercial varieties, see nutrient criteria 2.b (page
46).
Red
Potato chips –
deep-fried
Use a mixture of vegetables such as pumpkin,
capsicum, beetroot, parsnips, red onion or corn.
See nutrient criteria 2.b (page 46).
Red
All deep-fried foods are high in saturated fat. If served,
only small serve sizes should be offered.
Green
100% vegetable juice, no added sugar or sodium, 250mL or
less.
See ‘drinks’ section (page 36).
Healthy Options WA Policy: Classifying food and drinks 2016
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Legumes
Item
Baked beans
Lentil patties
Likely category
Green
Green
Guidelines, comments and serving suggestions
Baked beans can be used in sandwiches and jaffles as a
meat alternative. Use salt-reduced varieties where possible.
Lentil patties oven-baked or grilled, with a very small
amount of poly- or mono-unsaturated oil (e.g. a light spray
of oil).
Serve on a wholemeal bun and with lots of a salad or
vegetables to increase the nutritional value.
Falafels
Including chickpea
patties
Green
Deep-fried products
Red
Falafels oven-baked or grilled, with a very small amount of
poly- or mono-unsaturated oil (e.g. a light spray of oil).
Serve on a wholemeal bun and with lots of a salad or
vegetables to increase the nutritional value.
All deep-fried foods are red as they are high in saturated
fat. If served, only small serve sizes should be offered.
Healthy Options WA Policy: Classifying food and drinks 2016
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Dairy products and alternatives
Milk and milk alternatives3
Item
Likely category
Guidelines, comments and serving suggestions
Small serve sizes up to 300mL serve.
Reduced-fat,
plain4 milk
less than 2g fat per
100ml
Full-fat,
plain milk
Flavoured milk
Green
Amber
Amber
For most people, two years and over, it is recommended
that low- or reduced-fat dairy alternatives be provided
where possible.
Large serves greater than 300mL.
Full-fat milk of any volume is Amber.
See ‘drinks’ section (page 36).
3
Milk includes all varieties (e.g. soy, almond, cow, goat, lactose-free, oat, rice and sheep). For alternative milks (e.g. almond, goat, oat, rice, sheep
and soy), choose calcium fortified varieties.
4
Low-fat, reduced-fat and/or skim milk are not suitable for infants and children less than two years of age as a complete milk food. Cow’s milk is
not suitable for infants and children less than 12 months of age. Offer low-fat or reduced-fat varieties of plain milks in addition to full-fat varieties
with hot beverages.
Yoghurt
Item
Yoghurt (plain or
flavoured)
Likely category
Guidelines, comments and serving suggestions
Green
Reduced fat yoghurt with less than 2g fat per 100g and
less than 600kJ of energy per serve.
Amber
Yoghurt with greater than 2g fat per 100g.
Green
Reduced fat yoghurt drinks with less than 2g fat per
100g and less than 600kJ of energy per serve.
Amber
Yoghurt drinks with greater than 2g fat per 100g. Choose
varieties with lower amounts of added sugar.
Yoghurt drinks
Healthy Options WA Policy: Classifying food and drinks 2016
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Cheese
Item
Likely category
Guidelines, comments and serving suggestions
Reduced-fat cheese with less than 15g fat per 100g.
Reduced-fat5
less than 15g fat
per 100g
Green
Provide low- or reduced-fat cheese options such as
cottage, ricotta, feta, cheddar, mozzarella or cream
cheese.
Cheese with greater than or equal to 15 grams of fat
per 100g.
Examples include cheddar, edam, gouda, jarlsberg,
Full-fat
greater than 15g fat
per 100g
mozzarella, parmesan, cream cheese, feta, goat,
Amber
haloumi and mascarpone.
Large portions of hard and soft cheese such as Brie
or Camembert should be avoided as these are high
in saturated fat.
Healthy Options WA Policy: Classifying food and drinks 2016
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Dairy snacks
Item
Likely category
Green
Milk-based puddings,
rice, creamed rice,
custard or fromage
frais
Amber
Red
Guidelines, comments and serving suggestions
Varieties with less than 2g of fat per 100g and with no
added sugar. Reduced-fat options are the best choice.
Dairy snacks that have between 2-4g of fat per 100g. Small
portion sizes are recommended due to the high sugar and
fat content of these items.
Dairy snacks with a fat content that exceeds 4g of fat per
100g and/or with the addition of cream, ice-cream or
confectionery.
Small portion sizes are recommended due to the high
sugar and fat content of these items.
Dairy snacks with
confectionery
5
Red
Any dairy snack containing confectionery. Small portion
sizes are recommended due to the high sugar and fat
content of these items.
If milk alternatives are required, use calcium fortified varieties.
Healthy Options WA Policy: Classifying food and drinks 2016
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Breakfast cereals
Item
Likely category
Guidelines, comments and serving suggestions
Wholegrain cereal (no added fruit) with less than10g sugar
per 100g cereal and greater than 7g of fibre per 100g.
Green
Wholegrain cereal
(no added fruit)
Offer wholegrain cereals, whole-wheat flake and puffed
cereals, porridge and whole-wheat breakfast biscuits.
Serve with reduced-fat milk.
Wholegrain cereal
(added fruit)
Amber
Wholegrain cereal (no added fruit) with greater than 10g
sugar per 100g and/or less than 7g fibre per 100g.
Green
Wholegrain cereal with added fruit and greater than 7g of
fibre per 100g cereal.
Amber
Amber
Refined cereal
Red
Any cereal with
added confectionery
Red
Wholegrain cereal with added fruit and added sugar.
Refined cereal with less than 10g sugar per 100g, added
sugar or saturated fat e.g. toasted muesli with added
fat/butter and/or sugar.
Refined cereal with greater than 10g sugar per 100g
and/or added saturated fats e.g. toasted muesli with added
fat/butter and/or sugar.
Any cereal, including wholegrain, with added
confectionery.
Healthy Options WA Policy: Classifying food and drinks 2016
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Breads and sandwiches
Bread
Item
Likely category
Bread can be used in a variety of different ways for snacks
and/or main meal choices. Provide a variety of breads to
add interest to the menu.
Breads
Including multigrain,
wholemeal, highwhite, rye, lavash/
Guidelines, comments and serving suggestions
Green
bagels, plain foccacias,
baguettes and plain
Toasted bread or jaffles served with fillings are a tasty
alternative to sandwiches. They are often popular winter
foods. Bread cases can be filled with similar fillings to
baked potatoes.
Offer Green sandwich fillings where possible. See
‘sandwich fillings’ section (page 15).
Plain, un-iced breads.
Offer small to medium serves (40–60g) per person.
Green
Offer wholegrain varieties (if possible), reduced-fat
options and/or those containing nuts for more fibre.
Small to medium serves of these breads with reducedfat and or reduced-sugar and added fibre may fit into the
Amber category.
See nutrient criteria 4.c (page 48).
Amber
Fruit, vegetable
and/or nut bread
Red
Savoury breads,
twists, pull-aparts and
garlic bread
Amber
Red
Spreads should be avoided as they have limited nutritional
value and increase the amount of energy (kJ) provided.
Offer spreads separately where possible and use sparingly.
For a better choice, provide poly- or mono-unsaturated
margarine, reduced-fat cream cheese, whipped ricotta or
vanilla yoghurt.
See nutrient criteria 4.c (page 48).
Fruit and/or vegetable bread with icing or confectionery.
These breads can be high in energy (kJ). Use small to
medium serves (40–60g) per person. Provide wholegrain
options (if possible) that use reduced-fat cheeses, lean
meats and lots of vegetable toppings.
These breads are Red if full-fat cheese and high-fat
processed meats (such as salami or bacon) are added.
Healthy Options WA Policy: Classifying food and drinks 2016
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Crackers
Item
Crisp breads,
lavash, water
crackers
Likely category
Guidelines, comments and serving suggestions
Offer wholegrain options if possible. Rice cakes, crisp
breads and crackers can be served with interesting
fruit, vegetable or cheese toppings such as:

Green


Green
Rice and corn
cakes
Amber or Red
reduced fat ricotta or cottage cheese with sliced
strawberries or peaches
tomato, basil and reduced-fat cheese, cherry
tomato, onion and avocado
low-fat or reduced-fat dips such as salsas,
tzatziki, hommus, vegetable-based varieties
including beetroot or eggplant.
Plain rice and corn cakes.
See nutrient criteria 4.b (page 48).
Healthy Options WA Policy: Classifying food and drinks 2016
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Sandwich fillings
Item
Likely category
Guidelines, comments and serving suggestions
Sandwiches are Green when filled with
Green ingredients for example:


Green


lean cuts of meat (roast beef, roast
chicken with no skin, lean turkey or
chicken breast)
eggs, tinned fish (in spring water or
brine)
reduced-fat cheeses
raw salads and vegetables
It is recommended that raw salad and vegetables are
provided as fillings where possible. Provide a variety of
fillings including both lean meat and vegetarian options.
Where roast vegetables are used, ensure they are
drained of oil and served with lots of salad greens.
Sandwich fillings
For further details check the filling ingredients
against relevant food listed in this guide.
Sandwiches will be Amber when any Amber ingredients
are used or if filled with a combination of Green and
Amber ingredients for example:
Amber




full fat cheese and salad
full fat cheese and lean ham
lean ham and salad
bacon and egg
See nutrient criteria 5.a (page 49).
Sandwiches are Red when filled with any Red
ingredients such as high-fat luncheon meats including
polony, salami, Strasbourg or mortadella for example:
Red


continental roll with salami, cheese and salad
bread filled with chocolate spread, honey or jam
See nutrient criteria 5.a (page 49).
Healthy Options WA Policy: Classifying food and drinks 2016
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Spreads
Item
Peanut butter and
other nut spreads,
fish, chicken and
meat paste, yeast
and vegetable
extract spreads
Hommus
Chocolate spreads
and honey
Jam
Likely category
Amber
Guidelines, comments and serving suggestions
Offer reduced-salt varieties where available and use
sparingly – make sure you can see the bread through
the spread!
Some people can be allergic to products containing nuts.
Green
Less than 10g fat per 100g.
Amber
Greater than 10g fat per 100g.
Red
Amber
Red
These spreads have limited nutritional value.
Honey is not suitable for infants under 12 months.
Jam sweetened with artificial sweetener e.g. diet jam.
All other jam.
Healthy Options WA Policy: Classifying food and drinks 2016
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Rice and noodles
Item
Likely category
Plain
Green
Amber
Guidelines, comments and serving suggestions
Plain, unflavoured rice and noodles that contain no added
fat or oil.
Choose reduced-fat and reduced-salt dishes and
sauces e.g. reduced-salt soy sauce.
See nutrient criteria 1.a (page 45).
Noodle and rice based
dishes
Red
Flavoured rice or noodle dishes with high fat meat (e.g. pork
sausage) and/or added fats and oils and high salt sauces (e.g.
soy or oyster). Avoid products with fried noodles and those
that are based on cream or coconut milk sauces (e.g.
laksa, curry) as they are high in saturated fat.
See nutrient criteria 1.a (page 45).
Reduced-fat and reduced-salt noodle cups.
Amber
Hot noodle cups
Red
Regular varieties of noodle cups. Note, they are often high
in fat and salt.
Choose a variety of vegetable and lean meat fillings for
example:
Green
Sushi and rice paper
rolls
Red





tuna and avocado
mixed vegetables
lean chicken and cucumber
seafood (e.g. crab meat) and avocado
beef and lettuce.
Deep fried ingredients (e.g. katsu chicken).
Healthy Options WA Policy: Classifying food and drinks 2016
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Meat, fish, poultry, eggs and alternatives
Plain meat, poultry, fish, eggs and alternatives
Item
Likely category
Guidelines, comments and serving suggestions
Green
These foods are a good source of protein and can be
used for hot rolls, sandwiches, salad plates, pizza topping
etc. Offer leaner options (i.e. fat trimmed or skinless) that
use reduced-fat cooking techniques (oven-baked, grilled,
steamed, use non-stick cookware).
Green
Lean chicken without skin.
Amber
Chicken with skin.
Green
Fresh, plain or frozen fish.
Plain or flavoured
canned fish
Green
Plain canned fish in spring water with no added salt.
Including. salmon, tuna
or sardines
Amber
Plain or flavoured canned fish in brine, oil or other
flavourings/sauces.
Lean meats Including,
roast beef, pork, lamb
and turkey (no skin)
Chicken
Fresh and plain
frozen fish
Green
Eggs boiled, scrambled, poached or baked with a very small
amount of poly- or mono-unsaturated oil (e.g. light spray).
Amber
Eggs scrambled with full fat milk and poly- or monounsaturated oil. Eggs fried in a very small amount of poly- or
mono-unsaturated oil.
Red
Eggs scrambled with cream and butter. Eggs fried in butter.
Red
All deep-fried foods are high in saturated fat. If served,
offer only small serve sizes.
Eggs
Deep-fried meat,
poultry and
alternatives
Healthy Options WA Policy: Classifying food and drinks 2016
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Meat, poultry, fish and alternatives
Item
Likely category
Green
Guidelines, comments and serving suggestions
These products can be Green depending on the
ingredients and cooking method. For example, lean meat
oven-baked or grilled with a very small amount of poly- or
mono-unsaturated oil (e.g. a light spray of oil).
Serve on a wholemeal bun and with lots of a salad or
vegetables to increase the nutritional value.
Meat patties, burger
patties, savoury
mince
Including those made
from either beef, pork,
See nutrient criteria 2.c (page 46).
Amber
Serve on a wholemeal bun and with lots of a salad or
vegetables to increase the nutritional value.
See nutrient criteria 2.c (page 46).
Red
Serve on a wholemeal bun, with lots of a salad or
vegetables to increase the nutritional value.
All deep-fried foods are high in saturated fat. Serve in small
serve sizes.
Vegetable patties
(not crumbed)
Green
Vegetable patties can be grilled and used in rolls and
sandwiches or served with salads.
Amber
If using a small amount of poly- or mono-unsaturated oil
(e.g. a light spray), vegetable patties are Amber.
Red
Amber
All deep-fried foods are high in saturated fat. Serve in small
serve sizes.
Most frankfurters are high in salt placing them in the Red
category. However, reduced-fat and reduced-salt varieties
may be an Amber choice. Serve on a wholemeal bun to
increase the nutritional value.
Frankfurters
See nutrient criteria 2.c (page 46).
Red
See nutrient criteria 2.c (page 46).
Healthy Options WA Policy: Classifying food and drinks 2016
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Item
Likely category
Amber
Guidelines, comments and serving suggestions
Many sausages are high in saturated fat and energy (kJ)
placing them in the Red category. However, reduced-fat and
reduced-salt varieties may be an Amber choice.
See nutrient criteria 2.c (page 46).
Sausages (beef, pork,
lamb and chicken)
Note: includes
crumbed or not
crumbed sausages
Crumbed meat,
chicken, fish or
vegetable products
Red
See nutrient criteria 2.c (page 46).
Amber
See nutrient criteria 2.c (page 46).
Red
See nutrient criteria 2.c (page 46).
Red
All deep-fried products are high in saturated fat. Serve in
small serve sizes.
Including chicken or
nuggets, patties (meat
or vegetable),
Deep-fried battered
products
Including saveloys and
sausages (beef, pork,
lamb or chicken).
Processed meats
Including ham, corned
beef, pastrami, bacon,
diced processed
chicken meat
High-fat processed
meats
Including salami, devon
or polony
Amber
These foods are usually high in saturated fat and/or salt
putting them in the Amber or Red category. They are not
as nutritious as lean cuts of meat such as roast beef. Use
lean, reduced-fat versions in small amounts and serve with
a bread-based product and plenty of salad.
See nutrient criteria 5.a (page 49).
Red
See nutrient criteria 5.a (page 49).
Red
See nutrient criteria 5.a (page 49).
Healthy Options WA Policy: Classifying food and drinks 2016
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Nuts6
Item
Plain nuts (unsalted)
Likely category
Guidelines, comments and serving suggestions
Green
All plain and dry roasted nuts and seed/nut or seed pastes
with no added sugar, salt and fat.
Plain nuts (salted)
Amber
Salted nuts.
Mixed fruit and
nut packs
Green
Amber
6
Snack packs with less than 600kJ per serve.
Snack packs greater than or equal to 600kJ per serve.
Whole nuts are not recommended for children less than 3 years of age.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 22
Mixed hot meals
Prepared on site
Item
Likely category
Guidelines, comments and serving suggestions
These products may be Green, Amber or Red depending on the ingredients
and cooking method.
Guidelines for preparing meals on site:



Mixed meals
prepared on site
Including casseroles,
curries, stews, risotto,
fried or savoury rice,
stir-fry or noodle
based Asian meals,
pasta, spaghetti
bolognaise, lasagne,
and pasta bakes
Add vegetables to meals
Serve with a side salad, rice, pasta, noodles or steamed vegetables
If using packet sauces, gravies or condiments, choose reduced fat,
reduced salt versions where possible.
Green
Meals are Green if made with only Green ingredients for
example:
 low- or reduced-fat options (e.g. cheese, milk and
other dairy)
 high amounts of vegetables
 wholegrain pasta, noodles or rice
 lean meat or poultry trimmed of outer fat with minimal
marbling. Marinate meat and poultry to keep tender,
add flavour and minimise the amount of oil used in
cooking.
Meals will be Amber if made with any Amber ingredients.
Amber
For example, meals that include full-fat cheese, ham,
poly- or mono-unsaturated fats or oils etc.
Meals are Red if they include any Red ingredients. For
example, cream, butter, ghee, coconut oil, coconut cream or
coconut milk as these are high in saturated fat.
Red
All dishes that contain deep fried ingredients.
For dishes containing these Red ingredients, consider
replacing with healthier alternatives, such as skim
evaporated milk; natural low-fat yoghurt in place
of cream; or try reduced-fat, coconut-flavoured
evaporated milk.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 23
Commercial and packaged meals
Item
Commercial fresh or
frozen meals
and packaged meals
for vending machines
Including pre-made
pasta products
Likely category
Guidelines, comments and serving suggestions
Green
These products can be Green depending on the
recipe ingredients and the cooking method. For
example, if the recipe contains only Green ingredients
and is cooked with minimal amounts of poly- or monounsaturated oil.
Amber
See nutrient criteria 1.a (page 45).
Red
See nutrient criteria 1.a (page 45).
Soups
Item
Likely category
Guidelines, comments and serving suggestions
Soups are Green if made with only Green ingredients. It is
recommended to:
Green


Amber
Soups are Amber if made with any Amber ingredients. For
example, adding full-fat milk or bacon to a Green soup
would make it Amber.
Soups prepared
on site
add vegetables and legumes to soups.
choose reduced-fat, reduced-salt versions where
possible if using packet stock, sauces or condiments
Soups are Green if they contain only Green ingredients.
Canned or
commercially
prepared soups
Green
Provide soups that are reduced-salt and/or fat, and
vegetable or clear-stock base. Offer a variety of options
with lots of vegetables and/or legumes.
Amber
Soups are Amber if they contain any Amber ingredients.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 24
Hot savoury items
Oven baked potato products
Item
Likely category
Amber
Wedges, chips,
hash browns,
scallops, gems
Guidelines, comments and serving suggestions
See nutrient criteria 2.b (page 46).
See nutrient criteria 2.b (page 46).
Red
All deep-fried products are high in saturated fat. If
served, only small serve sizes should be offered.
Pizza
Item
Reduced fat
Likely category
Green
Guidelines, comments and serving suggestions
Pizzas are usually Amber or Red, however they can be
Green if the topping consists of lean meats, lots of
vegetables or fruit and reduced-fat cheese. Use English
muffins, pita bread or Turkish bread as a base, preferably
wholemeal.
See nutrient criteria 2.a (page 46).
Commercial, frozen
or prepared on site
Amber
Red
Choose small serve sizes and offer thin crust or bread
based pizzas, as these have less fat. Use options that
offer lots of vegetables in the topping or serve with a
salad. Use reduced-fat cheese and lean meats.
See nutrient criteria 2.a (page 46).
Frittatas
Item
Frittatas
Likely category
Guidelines, comments and serving suggestions
Green
Frittatas cooked with no oils (oven baked) and include only
Green ingredients.
Amber
Frittatas cooked with poly- or mono-unsaturated oils and any
other Amber ingredients.
Red
Frittatas cooked with saturated fat or oils and other Red
ingredients (e.g. salami or cream).
Healthy Options WA Policy: Classifying food and drinks 2016
Page 25
Quiche
Item
Likely category
Guidelines, comments and serving suggestions
Prepare using reduced-fat pastry, vegetables, reduced-fat
cheese and lean meats for fillings.
Commercial, frozen
or prepared on site
Amber
Choose small serve sizes.
See nutrient criteria 2.a (page 46).
Red
See nutrient criteria 2.a (page 46).
Savoury pastries and pies
Item
Likely category
Guidelines, comments and serving suggestions
Choose reduced-fat pastry (e.g. filo) and avoid high-fat
ingredients such as bacon and full-fat cheese.
Meat and chicken
pies, sausage rolls,
party pies, vegetable
and meat pasties,
chicken and potato
pies, cheese and
spinach triangles,
samosas, croissants
and other gourmet
versions
Amber
A number of suppliers manufacture reduced-fat versions.
See nutrient criteria 2.a (page 46).
Red
The saturated fat content of many pastries will put them
into the Red category. Croissants are very high in
saturated fat and kilojoules.
See nutrient criteria 2.a (page 46).
Any deep-fried
products
Red
All deep-fried foods are high in saturated fat. If served,
only small serve sizes should be offered.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 26
Spring rolls, chicko rolls and dim sims
Item
Oven baked or
steamed spring rolls,
chicko rolls, dim
sims
Deep fried spring
rolls, chicko rolls,
dim sims
Likely category
Amber
Guidelines, comments and serving suggestions
Oven-bake these foods or steam dim sims reduce the
fat and energy content.
See nutrient criteria 2.b (page 46).
Red
See nutrient criteria 2.b (page 46).
Red
All deep-fried foods are high in saturated fat. If served,
only small serve sizes should be offered.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 27
Oils, sauces, dressings and condiments
Fats and oils
Item
Likely category
Poly- or monounsaturated spread
Amber
(margarine)
Guidelines, comments and serving suggestions
Use poly- or mono-unsaturated varieties and use sparingly.
If used as a spread, make sure you can still see the bread.
Saturated spread
(lard, tallow, copha,
butter, ghee and dairy
blend spreads)
Red
Poly- or monounsaturated oils
r,
Amber
olive, soybean or
peanut)
Saturated oils
(palm and coconut)
Cream and
coconut
cream/milk
Avoid these spreads as they contain high amounts of
saturated fat.
Use small amounts of poly- or mono-unsaturated varieties
and use sparingly.
Red
Avoid these oils as they contain high amounts of
saturated fat.
Red
Avoid using cream and cream-based sauces as they
contain high amounts of saturated fat.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 28
Sauces and condiments
Item
Likely category
Guidelines, comments and serving suggestions
Relishes, pickles,
mustard, salsa,
guacamole,
chutney, reduced-fat
mayonnaise or
hommus
Green
Use in place of spreads in sandwiches, rolls and wraps.
Tomato, sweet chilli,
BBQ, soy, chutney
Amber
Use sparingly. Use reduced-salt and/or reduced-fat
varieties where available
Use sparingly. Use reduced-salt and/or reduced-fat
varieties where available.
Amber
Satay or peanut
Red
Green
Dips,
mayonnaise,
mustard or
mustard-based
mayonnaise
Note some people can be allergic to products containing
nuts.
Avoid sauces and/or marinades with added saturated fat,
(e.g. oil or cream) and/or salt.
Vegetable-based dips, salsas or relishes such as beetroot,
eggplant, avocado, hommus, tzatziki, tomato, bean or
capsicum with no added fat, salt or sugar.
Reduced-fat yoghurt dips.
Amber
Red
Amber
Dips are Amber if they contain any Amber ingredients.
For example dips made with full fat yoghurt.
Examples of Red options include cheese-based dips such
as aioli, sour cream, tapenades or pesto, or those that
have any Red ingredients such as cream, butter and/or
oil.
Use sparingly. If using meat juices ensure that all
fat is drained from the pan and thicken with flour
(e.g. corn flour).
If using packet gravy use reduced-salt, reduced-fat
varieties.
Gravy
Gravy with added saturated fat and/or oils.
Red
Packet gravy that is not a reduced-salt or reduced-fat
variety.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 29
Salad dressings
Green
Lemon juice, balsamic vinegar, reduced-fat yoghurt
or commercially prepared 100% fat-free dressings.
Amber
Dressings that use poly- or mono-unsaturated oils
such as canola, sunflower, olive and peanut oils or a
low-oil, no-oil or reduced-fat commercial dressing.
Red
Dressing with added saturated fats and/or oils and salt or
cream-based dressings (e.g. ranch dressing).
Healthy Options WA Policy: Classifying food and drinks 2016
Page 30
Savoury snack foods
Item
Plain popcorn
Likely category
Green
Guidelines, comments and serving suggestions
Popcorn that is air-popped with no added fat (such as
butter), flavouring or seasonings (such as salt) is a high
fibre, low-fat Green choice.
Flavoured popcorn may be high in energy (kJ) and/or
saturated fat and/or salt with limited nutritional value.
Flavoured popcorn
Amber or Red
Flavoured popcorn may be either Amber or Red.
See nutrient criteria 4.b (page 48).
Savoury biscuits may be high in energy (kJ) and/or
saturated fat and/or salt with limited nutritional value.
Savoury biscuits
Amber or Red
Savoury biscuits may be either Amber or Red.
See nutrient criteria 4.b (page 48).
Chips (potato or
vegetable chips and
other crisps, corn
chips and similar
salty products)
Including other
extruded products
Amber or Red
Crisps and chips are generally high in energy (kJ) and/or
saturated fat and/or salt with limited nutritional value.
Serve in small serve sizes.
Crisps and chips may be either Amber or Red.
See nutrient criteria 4.b (page 48).
Healthy Options WA Policy: Classifying food and drinks 2016
Page 31
Sweet snack foods, cakes and biscuits
Snack food bars and muesli bars7
Item
Cereal-based bars,
fruit bars and
breakfast bars
Likely category
Amber
Guidelines, comments and serving suggestions
Choose wholegrain and fruit varieties; avoid those high in
added sugar and saturated fat. Choose small serve sizes.
These foods are also sticky and can contribute to tooth
decay if eaten regularly.
See nutrient criteria 4.a (page 48).
Red
See nutrient criteria 4.a (page 48).
Sweet biscuits
Item
Likely category
Amber
Guidelines, comments and serving suggestions
Provide small to medium serves (single serve is about 2–3
small biscuits or 30–40g per person of plain sweet
biscuits). Include wholegrain options if possible and use
those that contain fruit, vegetables or nuts.
Sweet biscuits (plain)
See nutrient criteria 4.a (page 48).
Red
Sweet biscuits
(premium)
Amber
Avoid premium biscuits that are coated, iced or filled with
chocolate, cream, jam or icing. Generally these contain too
much energy (kJ) and are Red choices, however some may
be Amber.
See nutrient criteria 4.a (page 45).
Red
7
See nutrient criteria 4.a (page 48).
See nutrient criteria 4.a (page 45).
See the ‘Confectionery’ section for fruit leather.
27
Healthy Options WA Policy: Classifying food and drinks 2016
Page 32
Cakes, muffins, sweet tarts, slices and pastries
Item
Likely category
Amber
Muffins8
(all sizes and types)
Including low-fat or
reduced-fat options
and mini-
Guidelines, comments and serving suggestions
Provide fruit or vegetable based muffins, include
wholegrain and fat-reduced options if possible. Choose
serve size carefully. For example, 2 mini-muffins or one
50–60g muffin per person.
See nutrient criteria 4.c (page 48).
Red
Large serves of sweet and savoury muffins (i.e. above
60g) may be high in energy (kJ) and saturated fat.
See nutrient criteria 4.c (page 48).
Amber
Plain assorted slices,
scrolls and cakes
Premium assorted
slices, scrolls
and cakes
Danishes, sweet
pastries, tarts and
croissants
Provide un-iced, uncoated, unfilled cakes, scrolls or
slices that contain fruit, vegetables or nuts. Include
wholegrain and fat-reduced options if possible. Provide
small serve (50–60g) per person.
See nutrient criteria 4.c (page 48).
Red
See nutrient criteria 4.c (page 48).
Red
Any iced, chocolate coated or cream, jam, or chocolate
filled cakes, scrolls and slices.
Red
These are all high fat, energy dense options.
Amber
See nutrient criteria 4.c (page 48).
Red
See nutrient criteria 4.c (page 48).
Red
Deep fried cakes such as donuts are high in saturated fat.
If served, only serve sizes should be offered.
Cheesecake
Deep fried cakes
Including donuts
8
For ‘English’ muffins refer to the ‘Breads and sandwiches’ section.
28
Healthy Options WA Policy: Classifying food and drinks 2016
Page 33
Scones or pikelets
Item
Scones or pikelets –
plain or fruit
Likely category
Green
Guidelines, comments and serving suggestions
Provide plain scones and/or pikelets that contain fruit
and/or vegetables. Include wholegrain options if
possible. Provide a small to medium serve (50–60g)
per person.
Offer fruit purees as a sauce or whipped ricotta
cheese mixed with a small amount of honey and/or
vanilla or reduced- fat vanilla yoghurt.
Scones spread with poly- or mono-unsaturated
margarine and/or artificially sweetened jam.
Scones or pikelets
with spread
Scones or pikelets
with added
confectionery
Amber
Offer spreads separately where possible and use
sparingly.
Red
Scones topped with jam, cream and/or butter offer
limited nutritional value and increase the amount of
energy (kJ).
Red
Scones or pikelets with added confectionery.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 34
Ice-creams, ice confections and dairy desserts
Item
Standard uncoated
reduced and low-fat
ice-creams and
milk or soy-based
ice confections
Chocolate coated
Likely category
Amber
9
Guidelines, comments and serving suggestions
Plain milk-based ice-creams, particularly small serves, may
fall into the Amber category. Choose small serve sizes
(e.g. 85g).
See nutrient criteria 4.d (page 48).
Red
See nutrient criteria 4.d (page 48).
Red
Ice-creams containing confectionary e.g. chocolate coating,
choc chips, 100’s and 1000’s.
Amber
See nutrient criteria 4.d (page 48).
Red
See nutrient criteria 4.d (page 48).
Amber
See nutrient criteria 4.d (page 48).
Red
See nutrient criteria 4.d (page 48).
Amber
See nutrient criteria 4.d (page 48).
Red
See nutrient criteria 4.d (page 48).
Premium ice-creams
Frozen yoghurt
Mousse
Ice confections,
ice blocks, sorbet,
gelato, slushies,
fruit or water-based
ice confections
9
Amber
Red
Choose fruit based varieties.
See nutrient criteria 3.a (page 47).
See nutrient criteria 3.a (page 47).
For cheesecake, see the ‘Sweet snack foods, cakes and biscuits’ section.
30
Healthy Options WA Policy: Classifying food and drinks 2016
Page 35
Confectionery
These foods have limited nutritional value and are usually high in energy (kJs), sugar and/or saturated
fat. For this reason small serves are recommended. Serve size is the saleable item e.g. packets of
sweets or peppermints, individual bars of chocolates, individually wrapped chocolate frogs and rolls
of toffees.
Item
Likely category
Guidelines, comments and serving suggestions
Packets of lollies
(boiled, jellies, juice
jellies, liquorice, jelly
beans and gum)
Red
Confectionery in packets or individual serves are high
in sugar.
Loose sweets
Red
Loose sweets are high in sugar.
Chocolate or
carob bars
Red
Chocolate or carob bars are high in sugar and energy.
Boxed chocolates
Red
Boxes of chocolates are high in sugar and energy.
Fruit leather
Red
Fruit leather can be high in sugar.
Sugar free chewing
gum, mints or sweets
Red
Chewing gum, mints or sweets do not have a dietary or
therapeutic benefit; some contain added sugar.
Cough lollies
Red
Medicated cough
lollies/lozenges
Not applicable
Cough lollies that do not contain ingredients that have a
therapeutic benefit (e.g. antibacterial agents) are
considered to be confectionery.
Products for therapeutic benefit are not included in the
scope of the healthy options traffic light criteria.
These products should not be colour coded.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 36
Drinks
Water
Item
Water (plain)
Fresh or bottled,
including carbonated
Likely category
Guidelines, comments and serving suggestions
Green
Fresh water should be easily accessible in all health
service settings. Water is the best thirst quencher.
Offer chilled water. Plain, unsweetened carbonated water.
Green
Flavoured with natural flavour (e.g. fruit juice); no added
sugar
Amber
Flavoured with artificial or intense sweetener, including diet
cordial; no added sugar.
Red
Flavoured, added sugar; including cordial.
Flavoured water
Including
carbonated
Healthy Options WA Policy: Classifying food and drinks 2016
Page 37
Milk and milk alternatives3
Item
Likely category
Guidelines, comments and serving suggestions
Small serve sizes up to 300mL serve.
Reduced-fat,
unflavoured4
milk
Green
less than 2g fat per
100ml
Amber
Full-fat,
unflavoured
milk
Amber
Green
Reduced-fat
flavoured5 milk
Including milkshakes,
smoothies, iced coffee,
mocha, chocolate and
hot chocolate drinks
Full-fat flavoured milk
Including milkshakes,
smoothies, iced coffee,
mocha, chocolate and
hot chocolate drinks
Amber
For most people, two years and over, it is
recommended that low- or reduced-fat dairy
alternatives be provided
where possible.
Large serves greater than 300mL.
Full-fat milk of any volume is Amber.
Serve sizes up to 300mL serve. For most people, two
years and over, it is recommended that low- or
reduced-fat dairy alternatives be provided where
possible.
Large serves greater than 300mL. Frequent consumption
of full-fat and reduced-fat flavoured milk in large serves
should be avoided as this may contribute to excess
energy intake.
Red
Reduced-fat milk may be categorised as Red if it has any
of the following additions – whipped cream, ice-cream,
melted chocolate, caramel, syrup, confectionery. These
additions will provide excess energy and fat.
Amber
Full-fat milk of any volume is Amber. Frequent
consumption of full-fat and reduced-fat flavoured milk in
large serves should be avoided as this may contribute
to excess energy intake.
Red
Full-fat milk may be categorised as Red if it has any of
the following additions – whipped cream, ice-cream,
melted chocolate, caramel, syrup or confectionery. These
additions will provide excess energy and fat.
3
Milk includes all varieties (e.g. soy, almond, cow, goat, lactose-free, oat, rice and sheep). For alternative milks (e.g. almond, goat, oat, rice,
sheep and soy), choose calcium fortified varieties.
4
Low-fat, reduced-fat and/or skim milk are not suitable for infants and children less than two years of age as a complete milk food. Cow’s milk
is not suitable for infants and children less than 12 months of age. Offer low-fat or reduced-fat varieties of plain milks in addition to full-fat
varieties with hot beverages.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 38
Fruit juice, vegetable juice and fruit drinks
Item
Likely category
Guidelines, comments and serving suggestions
Frequent consumption of fruit and vegetable juice in
large sizes (greater than 250mL) should be avoided as
this may contribute to excess energy (kJ) and sugar
intake.
Juices (96-100%
juice)
Fresh, frozen or
carbonated
Green
96–100% fruit juices, no added sugar and small serve sizes
up to 250mL.
96–100% vegetable juices, no added sugar or sodium and
small serve sizes up to 250mL.
96–100% fruit juices, no added sugar in a serve size
greater than 250mL.
Amber
96–100% vegetable juices, no added sugar or sodium in
a serve size greater than 250mL.
Juices (35–96% juice)
Amber
Fresh, frozen or
carbonated
Fruit drinks
(less than 35% juice)
35–96% juice with and small serve size up to
250mL.
Red
35–96% juice in serve size greater than 250mL.
Red
All sugar-sweetened fruit drinks that contain less than 35%
fruit juice.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 39
Artificially sweetened drinks and drinks with added sugar
Item
All artificially
sweetened ‘diet’,
‘low-joule’, ‘no sugar’
or ‘low sugar’ drinks
Likely category
Amber
Guidelines, comments and serving suggestions
Artificial sweeteners can be useful in providing flavour and
reduce the amount of added sugar consumed. However,
like sugar sweetened carbonated drinks, artificially
sweetened carbonated drinks can cause dental erosion if
used frequently. These drinks can also be high in caffeine.
It is recommended that in adult settings information is
provided that these drinks, like sweetened carbonated
drinks, are very acidic and can cause dental erosion in
children if consumed frequently.
Given the current lack of data in the overall adult
population, artificially sweetened carbonated drinks fit
in the Amber category for adult settings. In adult settings it
is recommended that outlets provide a warning to inform
the public that they are not suitable for children.
Sugar sweetened
and/or carbonated
soft drinks, energy
drinks and sports
drinks
Red
All sugar sweetened drinks.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 40
Tea
Item
Likely category
Tea prepared without milk or with up to 300mL of
reduced fat milk, no added sugar.
Freshly made
Including tea that is
plain, has no added
sugar, caffeinated or
decaffeinated or
herbal
Guidelines, comments and serving suggestions
Green
Freshly made iced tea with no added sugar.
Plain and herbal teas are good sources of antioxidants.
Use decaffeinated varieties.
Amber
Tea prepared with full-fat milk and milk alternatives, and/or
with greater than 300mL reduced-fat milk (less than 2g fat
per 100mL) or milk alternative and/or with added sugar.
Serve sugar and alternatives separately.
Amber
Commercial iced
teas10
Red
Ready-to-drink commercial iced teas that are artificially
sweetened.
Ready-to-drink commercial iced teas, with added sugar.
Coffee
Item
Likely category
Green
Guidelines, comments and serving suggestions
Coffees made without milk or with up to 300mL of
reduced-fat milk (less than 2g fat per 100mL), skim milk or
reduced-fat dairy alternatives.
Offer decaffeinated coffee beverages as an alternative.
Freshly made
Including coffee that
is plain, has no added
sugar, caffeinated or
decaffeinated
Commercial iced
coffees (in cartons)
Amber
Coffees made with full-fat milk and milk alternatives,
and/or with greater than 300mL reduced-fat milk (less
than 2g fat per 100mL) or milk alternative and/or with
added sugar.
Offer sugar alternatives such as sweetener as well as
sugar when serving hot beverages.
Offer
decaffeinated
coffee beverages
as anmelted
alternative.
Coffees
made with added,
whipped cream,
Red
chocolate or caramel, syrup, or confectionery. These
items provide excess energy (kJ).
Commercially made iced coffee, is assessed under the
‘milk and milk alternatives’ section, page 37.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 41
Index
Page
A
Aioli
Artificially sweetened drinks
Asian meals – stir fry and noodle-based
B
28
39
22
Bacon
Bagel – plain
Baguettes – plain
Baked beans
Baked potatoes
Balsamic vinegar
BBQ sauce
Beef – corned
Beef – crumbed
Beef - mince
Beef sausage
Biscuits – savoury
Biscuits – sweet and premium
Boxed chocolate
Bread
Bread – fruit and nut
Breakfast bars
Breakfast cereal
Burger patties
Butter
C
23
13
13
7
7
29
28
20
20
19
20
30
31
35
13
13
31
12
19
27
Cakes
Canned fruit
Carbonated water, fruit juice
Carob bars
Casserole
Cereal bars
Cheesecake
Cheese and spinach triangles
Cheese – reduced-fat, full-fat
Chicken – crumbed
Chicken – diced processed meat
Chicken – lean, deep-fried, mince
Chicken nuggets
Chicken pie
Chicken sausage
28
6
36, 38
35
22
31
32
25
10
18
18
18, 19
20
25
20
Chicken spread/paste
Chiko rolls
Chips
Chocolate bars/boxed chocolate
Chocolate coated ice-creams
Chocolate milk/hot chocolate drink
16
25
30
35
34
37
Chocolate spread
Chutney
Coconut milk
Coconut oil
16
28
27
27
Coffee
Coffee – iced
Commercial meals
Condiments
Confectionery
Copha
Cordial
Corn chips
Corned beef
Cough lollies/lozenges
Crackers – plain
Cream
Creamed rice
Crisps – potato
Crisp bread
Croissants
Crumbed meat
Curry
Page
40
37, 40
23
27, 28
35
27
36
30
20
35
14
27
11
30
14
25, 32
20
17
Custard
D
Dairy blend
Dairy desserts
Dairy snacks
Danish – sweet
Deep-fried battered meat products
Deep-fried cakes
Deep-fried legumes
Deep-fried meat
Deep-fried vegetables
Devon
Dim sims
Dip
Donuts
11
Dried fruit
E
Eggs
Energy drinks
English muffin – plain
F
Falafels
6
Fats – poly or monounsaturated spread
27
Fats – spreads, oils
Fish – canned, frozen, plain
Fish – crumbed
Fish fillets and fish fingers (crumbed)
Fish spread
Flat bread
Foccacia bread – plain
27
18
20
20
16
13
13
Frankfurters
Fresh meals – commercially produced
Fried rice
19
22
17
Healthy Options WA Policy: Classifying food and drinks 2016
27
11
11
32
20
32
8
18
7
20
26
28
32
19
39
13
8
Page 42
Page
Frittata
Fromage Frais
Frozen meals
Frozen yoghurt
Fruit and nut packs
Fruit bars
Fruit bread
Fruit, canned, dried, fresh, frozen, fruit salad
24
11
23
34
6, 21
31
13
6
Fruit drinks
Fruit leather
G
38
35
Garlic bread
Gelato
Gems – potato
Ghee
13
34
24
27
Gravy
H
28
Ham
Hash browns
Hommus
Honey
Hot chocolate drink
Hot meals
I
20
24
28
16
37
22
Iced coffee
Ice-confections
Ice-cream
Iced tea
J
37
34
34
40
Jam
Juice
Milk – reduced-fat, full-fat
Milkshakes
Mixed hot meals
Mocha drink
Mono-unsaturated spread
Mousse
Muffin – plain English muffin
Page
37
37
22
37
27
34
13
N
Noodle cups
Noodle meals
Nut bread
17
17
13
Nuts – plain, unsalted
Nut packs, mixed fruit
Nut spreads
21
21
16
O
Oils
27
P
Packaged meals
23
Palm oil
Pasta dishes
Pasta meals –pre-made products
Pastrami
Pastries – savoury
Patties – chicken, beef, fish
Patties – lentil
27
22, 23
23
20
25
19
19
16
Patties – vegetable
Peanut butter
Peanut sauce
Pesto
Pie – savoury, party, meat, vegetable
19
16
28
28
25
38
Pikelet
33
24
Lamb sausage
Lard
20
27
Pizza – reduced-fat, commercial, frozen
Polony
Popcorn
Lasagne
22
Potato chips
30
Lavash
13
Potato – gems, hash browns, scallops, wedges 24
Lentil patties
Lollies
8
Potato pie
25
35
Pork mince
19
Pork sausage
Processed meats
20
L
M
Margarine
Mayonnaise
Meat – lean, deep fried
Meat paste
Meat patties
27
28
18
16
19
Meat pie
25
Rice – plain, fried, sushi, rice-paper rolls
Milk-based puddings
Milk – coconut
Milk – flavoured (reduced-fat and full-fat)
11
27
37
Rice cakes – plain and flavoured
Rice paper rolls
Rice pudding
Q
Quiche
R
Refined cereal
Healthy Options WA Policy: Classifying food and drinks 2016
20
30
20
25
12
17
14
17
11
Page 43
36
Page
Risotto
Roast beef
Roasted vegetables
S
20
18
7
Tea – freshly made and commercial iced tea
Tomato sauce
Tuna
Tzatziki
Salad
7
V
Salad dressings
29
Salami
Salmon – canned
20
18
Salsa
Vegetables – canned, cooked, baked, fresh,
deep-fried, frozen, plain, roasted
Vegetables – crumbed products
Page
40
28
18
28
7
20
Vegetable/yeast extract/spread/paste
16
Vegetable juice
7, 38
Samosas
Sandwich fillings
28
25
15
Vegetable pastry
Vending machine meals
25
23
Sardines
18
Satay sauce
28
36
Saturated fats and oils
Sauce
27
27, 28
W
Water – bottled, carbonated, flavoured,
mineral
Water crackers
Sausages – beef, chicken, lamb, pork
20
Wedges
White bread
24
13
Sausage roll
25
Saveloys
Savoury bread, twists, pull-aparts
Savoury mince
Savoury rice
Scallops – potato
Scone
Scrolls
Slice – sweet
Slushies
Smoothies
Soft drinks
Sorbet
Soup
20
13
19
22
24
33
32
32
34
37
39
34
23
Wholemeal bread
Wholegrain bread
Y
Yeast extract
Yoghurt
Yoghurt drinks
Yoghurt, frozen
13
13
Sour cream
Soy-based ice confections
Soy sauce
Spaghetti bolognaise
28
Sports drinks
Spreads
Spring rolls
Stews
39
Stir-fry
22
Sugar-free chewing gum, mints or sweets
Sushi
Sweet chilli sauce
Sweets (confectionery)
T
Tallow
Tapenade
35
17
28
35
Tart – sweet
14
16
9
9
34
34
28
22
16, 27
26
22, 23
27
28
32
Healthy Options WA Policy: Classifying food and drinks 2016
Page 44
Amber-Red nutrient criteria
The following tables provide criteria to classify processed food and drinks as amber or red, using a
Nutrition Information Panel. These types of food are never classified as green, and should only be eaten
in moderation:





ready to eat meals
savoury hot foods
sweetened drinks and ices
processed meats
snack food items.
A product is classified as red if it has more energy or saturated fat or sodium or less fibre
than that listed in the tables. Otherwise, these types of products are classified as amber.
The term ‘serve’ means the saleable item (to the consumer), such as a serving on a plate, in a packet or
container. Nutrients need to be assessed per 100 grams of the product or per serve, and are specified in
the tables.
The serve size quoted on some Nutrition Information Panels may not be the same as the serve size
actually sold or commonly consumed. In cases where the packet or container has more than one serve or
it is intended to be divided into more than one saleable item (such as a large quiche or cake), the total
amount of energy (kilojoules), saturated fat, sodium and/or fibre must be divided by the number of
saleable servings to determine the nutrient content (e.g. an 800 gram pizza cut into four individual serves
for sale will give a serve size of approximately 200 grams). Examples 1 and 2 on pages 49 & 51 provide
more information.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 45
1. Ready to eat meals (assess per serve or 100g as listed)
Nutrient criteria
Items
1.a
 Meals
o Commercial, frozen or
freshly prepared ready
to eat meals
o for vending machines
o pre made pasta, rice
products etc.
Energy (kJ)
Saturated
fat (g)
Sodium
(mg)
Fibre (g)
per serve
per 100g
per serve
per serve
2500kJ
2g
900mg
3g
2. Savoury hot foods and snacks (assess per 100g)
Nutrient criteria
Items
2.a
 Savoury pastries (e.g. pies,
pasties, sausage rolls,
samosas)
 Pre made pizza and quiches
Energy (kJ)
Saturated fat (g)
Sodium (mg)
per 100g
per 100g
per 100g
1000kJ
5g
400mg
1000kJ
5g
400mg
1000kJ
5g
700mg
Recommended max serve –
200g
2.b
2.c
 Oven baked potato products
(e.g. chips, hash browns,
gems, wedges)
 Dim sims, spring rolls, etc.
 Crumbed and coated foods,
hot dogs, frankfurters and
sausages, chicken
drumsticks and nuggets
 Burger patties, rissoles and
meatballs
Recommended max serve –
150g
Healthy Options WA Policy: Classifying food and drinks 2016
Page 46
3. Sugar sweetened ices (assess per serve- packet, container)
Nutrient criteria
Items
3.a
Energy (kJ)
Sodium (mg)
per serve
per serve
300kJ
100mg
Sugar-sweetened ices
including slushies, ice blocks
and ice confections, including
those with artificial sweetener
4. Snack food items (assess per serve)
Nutrient criteria
Items
Energy (kJ)
Saturated
fat (g)
per serve
Sodium
(mg)
Fibre (g)
per serve
per serve
per serve
4.a
Snack food bars, muesli bars,
fruit bars and sweet biscuits
600kJ
3g
-
1g
4.b
Savoury snack foods and
biscuits (including crisps and
salty snacks)
600kJ
3g
200mg
-
4.c
Cakes, muffins, sweet pastries
and slices
900kJ
3g
300mg
1.5g
4.d
Ice-creams, milk- or soy-based
ice confections and high-fat dairy
desserts
600kJ
3g
-
-
Healthy Options WA Policy: Classifying food and drinks 2016
Page 47
5. Processed meats (assess per 100g)
Nutrient criteria
Items
5.a
Processed meats (cold, cured)
includes ham, bacon, meat loaf,
salami
Energy (kJ)
Saturated fat (g)
Sodium (mg)
per 100g
per 100g
per 100g
900kJ
3g
700mg
Recommended max. serve
size – 50g
Sources
Acknowledgements for the source of these tables are provided in the full Healthy Options WA: Food and Nutrition Policy for WA Health Services
and Facilities, available at [email protected]
Healthy Options WA Policy: Classifying food and drinks 2016
Page 48
Using Nutrition Information Panels – Example 1
Example product: Cheese and onion potato crisps – 30g
Step 1:
Identify the correct food and drink category for the product. In this case, the correct category is ‘4.b Savoury snack foods and biscuits (including crisps and salty snacks)’:
4. Snack food items (assess per serve)
Nutrient criteria
Items
4.b
Savoury snack foods and
biscuits (including crisps and
salty snacks)
Energy (kJ)
Saturated
fat (g)
Sodium
(mg)
Fibre (g)
per serve
per serve
per serve
per serve
600kJ
3g
200mg
-
Step 2:
Snack food items are assessed per serve. Look at the ‘quantity per serving’ column for energy,
saturated fat and sodium:
NUTRITION INFORMATION PANEL
Cheese and onion potato crisps
Servings per package: 1
Average serving size: 30g
QUANTITY
PER
SERVING
QUANTITY
PER
100G
ENERGY
654kJ
2180kJ
PROTEIN
2.1g
7.1g
- Total
10.4g
34.8g
- Saturated
1.1g
3.5g
CARBOHYDRATE
13.2g
44g
- Sugars
0.5g
1.7g
SODIUM
179mg
596mg
0.9g
2.9g
Energy
FAT
FIBRE
Healthy Options WA Policy: Classifying food and drinks 2016
Saturated fat
Sodium
Page 49
Step 3:
Compare the values from the nutrition information panel to the nutrient criteria to determine if the product
is Amber or Red.
4. Snack food items (assess per serve)
Nutrient criteria
Items
4.b
Savoury snack foods and
biscuits (including crisps and
salty snacks)
CHEESE AND ONION POTATO
CRISPS
Energy (kJ)
Saturated
fat (g)
Sodium
(mg)
Fibre (g)
per serve
per serve
per serve
per serve
600kJ
3g
200mg
-
654kJ
1.1g
179mg
-
Exceeds
criteria
Meets
criteria
Meets
criteria
-
Remember, a product that exceeds any one of the nutrient criteria for energy, saturated fat or
sodium, or does not meet the minimum levels of fibre, is classified as Red.
As the ‘cheese and onion potato crisps’ exceeds the criteria for
energy (kJ) per serve, it is Red.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 50
Using Nutrition Information Panels – Example 2
Example product: Sultana and Oat Slice (in an individual package)
Step 1:
Identify the correct food and drink category for the product. In this case, the correct category is ‘4.a Snack food bars, muesli bars, fruit bars and sweet biscuits’:
4. Snack food items (assess per serve)
Nutrient criteria
Items
4.a
Snack food bars, muesli bars,
fruit bars and sweet biscuits
Energy (kJ)
Saturated
fat (g)
Sodium
(mg)
Fibre (g)
per serve
per serve
per serve
per serve
600kJ
3g
-
1g
Step 2:
Snack food items are assessed per serve. Look at the nutrition information panel to determine that
average serving per package:
NUTRITION INFORMATION PANEL
SULTANA AND OAT SLICE
Servings per package: 2
Average serving size: 60g
QUANTITY
PER
SERVING
QUANTITY
PER
100G
ENERGY
1068kJ
1780kJ
PROTEIN
8.0g
13.3g
- Total
11.3g
18.8g
- Saturated
8.0g
13.3g
CARBOHYDRATE
31.9g
53.1g
- Sugars
15.7g
26.2g
SODIUM
102mg
170mg
4.45g
7.4g
FAT
FIBRE
Healthy Options WA Policy: Classifying food and drinks 2016
This slice is pre-packaged
with a total weight of 120g.
This is two times the average
serving size on the label (i.e.
60g x 2 = 120g)
The package size is 120g.
Page 51
Step 3:
Look at the ‘quantity per serving’ column for energy, saturated fat and fibre:
NUTRITION INFORMATION PANEL
SULTANA AND OAT SLICE
Servings per package: 2
Average serving size: 60g
QUANTITY
PER
SERVING
QUANTITY
PER
100G
ENERGY
1068kJ
1780kJ
PROTEIN
8.0g
13.3g
- Total
11.3g
18.8g
- Saturated
8.0g
13.3g
CARBOHYDRATE
31.9g
53.1g
- Sugars
15.7g
26.2g
SODIUM
102mg
170mg
4.45g
7.4g
Energy
FAT
FIBRE
Saturated fat
Fibre
Step 4:
The package size is 120g. This is two times the average serving size listed in the nutrition information panel.
NUTRITION INFORMATION PANEL
SULTANA AND OAT SLICE
Servings per package: 2
Average serving size: 60g
QUANTITY
PER
SERVING
QUANTITY
PER
100G
1068kJ
1780kJ
8.0g
13.3g
- Total
11.3g
18.8g
- Saturated
8.0g
13.3g
CARBOHYDRATE
31.9g
53.1g
Energy:
- Sugars
15.7g
26.2g
1068kJ x 2 = 2163kJ per package
SODIUM
102mg
170mg
4.45g
7.4g
Values in the ‘quantity per
serving’ column will need to
be doubled to determine the
total amount of these
nutrients provided by the
package size (i.e. 120g)
ENERGY
PROTEIN
FAT
FIBRE
Saturated fat:
8.0g x 2 = 16.0g per package
Fibre:
4.45g x 2 = 8.9g per package
Healthy Options WA Policy: Classifying food and drinks 2016
Page 52
Step 4:
Compare the adjusted values to the nutrient criteria to determine if the product is Amber or Red.
4. Snack food items
Nutrient criteria
Items
4.a
Snack food bars, muesli bars,
fruit bars and sweet biscuits
SULTANA AND OAT SLICE
Energy (kJ)
Saturated
fat (g)
Sodium
(mg)
Fibre (g)
per serve
per serve
per serve
per serve
600kJ
3g
-
1g
2163kJ
16g
-
8.9g
Exceeds
criteria
Exceeds
criteria
-
Meets criteria
Remember, a product that exceeds any one of the nutrient criteria for energy, saturated fat or sodium,
or does not meet the minimum levels of fibre, is classified as Red.
As the Sultana and Oat Slice exceeds the nutrient criteria for the amount of energy
and saturated fat it contains per serve, it is Red. It can only be sold as part of the
20% Red foods and drinks.
This example was adapted from Queensland Health, A Better Choice – Healthy Food and Drink
SupplyStrategy for Queensland Health Facilities, 2007.
Healthy Options WA Policy: Classifying food and drinks 2016
Page 53
For further information visit www.healthyoptions.health.wa.gov.au
Produced by Chronic Disease Prevention Directorate
Public Health Division
© Department of Health, 2016
HP11371 NOV, 2015
This document can be made available in alternative formats such as audio tape,
computer disc or Braille, on request.
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