Guidelines for healthy foods and drinks supplied in school canteens

Guidelines for healthy foods and drinks supplied in school canteens

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

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