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1
Healthy and Sustainable Food Choices
Guidelines for all Council managed food services
Partnership between Blue Mountains City
Cou
ncil
Blue Mountains City Council
and Sydney West Area Health S
ervice
Printed on 100% recycled paper.
Contents Introduction ................................................................................................................................................................................................................................................. 5
Rationale behind these Guidelines 5
How far has your food travelled? 6
Format of these Guidelines 7
Section 1: Sustainability and Healthy Eating ....................................................................................................................................... 9
Environment 10
Natural Food 11
Locally Produced 14
Fairtrade and Ethical Foods 14
Section 2: Nutrition and Healthy Eating ................................................................................................................................................. 17
Categorisation of food and drinks 17
Green Foods 18
Amber Foods 19
Red Foods 20
Section 3: Food and Drink Classifi cation Table ........................................................................................................................... 21
How to classify a product 21
How can I start to change? 26
Section 4: Healthy and Sustainable Food Choices at Functions .................................................................... 27
External Caterers Menu Checklist 28
Healthy food suggestions for external caterers 30
Section 5: Timeframes and Targets for Implementation of the Guidelines ................................. 35
1. Sustainability and healthy eating 35
2. Nutrition and healthy eating 36
Section 6: Tools and Resources .............................................................................................................................................................................. 37
1. Label Reading Guide for RED Criteria 37
2. Annual Monitoring Tool 39
3. Examples of alternative healthier food options on Colless product list 2008 49
4. Alternative healthier food options available from other distributors 50
5. General healthy food preparation tips 51
6. Seasonal Produce Guide 52
7. Recipes 54
Section 7: References and Relevant Websites .............................................................................................................................. 59
Appendix 1: The Dietary Guidelines for Children and Adolescents in Australia ................ 61
5
Blue Mountains City Council recognises the importance of healthy and sustainable food to the general health and wellbeing of our community and our environment. Blue Mountains City Council would like to thank Sydney West Area Health Service for the content supplied on nutrition.
These guidelines are a response to the community endorsed City Vision and Map for Action 2000-2025 ‘Towards a more Sustainable Blue Mountains’, which includes the following outcomes:
• The health and well-being of Blue Mountains people is improved;
• Blue Mountains people live sustainably in harmony with the environment.
The Council areas that these guidelines cover include:
• Council-operated leisure centre kiosks and vending machines: Blackheath, Katoomba, Lawson, Springwood and Glenbrook.
• Vending machines at council facilities.
• The coffee cart at Kids Kingdom (Katoomba Leisure Centre).
• External catering provided for the Council.
• CC’s Coffee Cart (Katoomba Administration Building)
• Any future Council operated food services.
The implementation of these guidelines will be supported by Blue Mountains City Council via the development of performance measures and targets.
Rationale behind these guidelines1. Nutrition
There is unequivocal evidence that good nutrition is essential to good health throughout life, and is especially important for infants and children. Good nutrition throughout the lifespan is a major factor affecting growth and development, physical and mental health and quality of life.
Poor nutrition contributes to chronic and life threatening diseases such as cardiovascular disease (including coronary heart disease and stroke), diabetes, some cancers and obesity. The Blue Mountains local government area has a population of about 74 000 and it has been found that 47.5% of this population is overweight or obese.
Cardiovascular disease is the leading cause of death in NSW, 45% of deaths from cardiovascular disease are estimated to be due to poor nutrition. Cancer is the second leading cause of death in NSW, nutrition is estimated to contribute to 30 to 40% of cancers. Almost one in four Australians aged 25 years and over either has diabetes or impaired glucose metabolism. Diet plays an important role in diabetes management and prevention.
Introduction
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2. Sustainability
Making healthy food choices goes beyond good nutrition. The choices we make about what we eat impacts on our health, our communities, our air, water and climate.
Food production, packaging, transport and waste have a signifi cant environmental impact in Australia. It contributes to:
• 26% of Australia’s greenhouse pollution;
• 47% of Australia’s water use;
• 60% of Australia’s eco-footprint.
Globally sourced foods have increased by 26% in recent years in Australia. The further the distance our food travels the greater the environmental impact; some of the common foods that have travelled a long way include:
Kiwifruit from Italy – shipping distance (not including land transport) 17, 471 km
Corn from Thailand – 9390 km
Limes from Tahiti – 6120 km
Smoked salmon from Norway – 22, 429 km
Bananas from The Philippines – 7 313 km
Grapes from Brazil – 13 803 km
Garlic from China – 9 572 km
Oranges from California – 12 056 km
Avocados from New Zealand – 2287 km
By choosing sustainable foods and minimising food wastage in Council’s services we can have a positive impact on our local and global environment and our health.
How far has your food travelled?
Norway Smoked salmon22,429km
ItalyKiwifruit17,471km
ChinaGarlic9,572km
ThailandCorn9,390km
CaliforniaOranges12,056km
BrazilGrapes13,803km
New ZealandAvocados2,287km
TahitiLimes6,120km
The PhilippinesBananas7,313km
Table adapted from Sydney Food Fairness Alliance
Format of these guidelinesThese Healthy and Sustainable Food Guidelines are divided into two main sections:
1. Sustainability and healthy eating
2. Nutrition and healthy eating
The Australian Dietary Guidelines (2003) were developed to promote healthy eating and lifestyle patterns to support good health and wellbeing. There are separate dietary guidelines for children, adolescents and adults (Appendix 1). Food variety is the key to healthy eating. These guidelines are refl ective of The Australian Dietary Guidelines.
The nutrition component of the Blue Mountains City Council Healthy and Sustainable Food Guidelines is based on the Healthier Food and Drink Choices for Staff, Visitors in NSW Health Facilities and A Better Choice- Healthy Food & Drink Supply Strategy for Queensland Health Facilities, the Cancer Council’s Workplace Healthy Catering and the Heart Foundation’s Healthier Catering Guidelines 2003.
Foods and drinks have been classifi ed into three categories based on their nutritional value. The three categories are GREEN, AMBER and RED.
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Healthy food choices means sustainable food choices…
Making healthy food choices goes beyond good nutrition. The choices we make about what we eat impacts on our health, our communities, our air, water and climate.
Reviewing menus to become healthier is the perfect opportunity to make bold decisions to support and promote sustainable healthy food in our community. When ordering supplies or menu planning, think about the amount of water and energy required to make and transport the product and its ingredients, how far the ingredients have travelled, whether the producers have been treated fairly, whether the ingredients are processed or altered, how much packaging is involved…
Aim for continuous improvement! Even the smallest changes can make a difference and you will be appreciated for your efforts.
Some of the current issues of concern around food that could be addressed when making healthy and sustainable food choices include:
Environment: farming practices, water use, soil depletion and erosion, energy emissions, chemical use and runoff.
Natural Food: pesticide and agrochemical use, nutrition and long term health.
Locally Produced: global trade displacing small family farmers, transportation costs (both $ and environmental costs), loss of freshness and nutrients through transporting food long distances.
FairTrade Food: ensuring equitable treatment of disadvantaged producers and workers.
Section 1: Sustainability and healthy eating
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EnvironmentSince European settlement of Australia around 100 million hectares (ha) of forest and woodland have been cleared, mostly for agricultural production, and land continues to be cleared for agriculture. Around 456 million ha, or 59% of land in Australia, is used for agriculture, making it the dominant form of land use. Agriculture is also the largest consumer of water in Australia.
To produce a single 150g serve of meat can take over 200 litres of water. The same steak creates 5kg of greenhouse pollution, including emissions from haulage, storage and packaging. All food carries some ‘embodied’ energy and water. That means the amount of energy and water that goes into producing it. The more processed or refi ned a product is the more embodied energy it contains.
Some common foods with high embodied energy are:
• Potato chips or any snack food with aluminium-lined packaging.
• Freeze-dried instant coffee.
• Any over-packaged foods such as individually wrapped lollies or biscuits.
What is the best environmental choice? • Locally produced food.
• Unprocessed or minimally processed foods.
• Avoid fi sh grown in fi sh farms (aquaculture) especially carnivorous fi sh (such as prawns, salmon, snapper, barramundi and tuna).
• Fresh fruit and vegetables rather than dried or canned.
• Dried beans that you soak and cook rather than canned.
• Unbleached fl ours rather than bleached.
• Choose pasture or grass-fed beef instead of grain-fed.
• Choose local seafood. The best choices include King George whiting, Australian salmon, leatherjacket, garfi sh, mullet, fl athead, calamari, octopus, farmed blue mussels, yellowfi n bream, blue swimmer crabs, western rock lobster, wild-caught mulloway and yellowtail kingfi sh and farmed Sydney rock oysters.
• Bulk food with minimal and recyclable packaging.
• Organic or biodynamic foods.
• Not Genetically Modifi ed foods.
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Natural Food There is increasing recognition of the health and environmental benefi ts of organic food. When our food is organic it is produced in an organic farming system without the use of synthetic chemicals or genetically modifi ed organisms. Emphasis is placed on a holistic farm management approach. Organic systems generally recognise that our health is directly connected to the health of the food we eat and, ultimately, the health of the soil.
About 300 different pesticides are registered in Australia for use on fruit and vegetable crops. The use of synthetic chemicals, Genetically Modifi ed Organisms antibiotics, anti-microbials and hormones are prohibited in organic food production. Where animals are treated with veterinary chemicals, they are not allowed to be sold as organic. Similarly the use of synthetic chemicals as preservatives, colourings and antioxidants are prohibited in the processing of organic foods.
Exposure to pesticides can occur directly from occupational, agricultural and household use, and indirectly through the diet. Studies suggest that pesticides may be related to various diseases, including cancers, as well as having neurological, mental and reproductive effects. Children may be more susceptible to the effects of pesticides due to increased exposure via food and breast milk, underdeveloped detoxifi cation pathways, and longer life expectancy in which to develop diseases with long latency periods.
Why choose organic?• It may taste better and be superior in vitamin, mineral and nutrient content.
• Conventional agricultural spraying can lead to a variety of health issues including low birth weight, birth defects, abnormal neurological development and reproductive problems.
• Compared to soils on conventional farms, organically farmed soils have been shown to have:
• Less nitrogen leaching; • Better nutrient holding ability; • More effi cient biological nutrient cycling; • Less runoff and erosion.
• Pesticides and other chemicals widely used in conventional farming contaminate groundwater and rivers and pollute sources of drinking water.
• Chemical pesticides are routinely used in conventional farming and residues can be present in non-organic food.
• Genetically Modifi ed Organisms are not allowed under the strict organic certifi cation standards.
• Most organic farms are still independently owned family farms.
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Genetically Modifi ed (GM) Foods
Genetically modifi ed (GM) foods are foods made from genetically modifi ed organisms (GMO) that have had their DNA altered through genetic engineering. GM foods were fi rst put on the market in the early 1990s. The most common modifi ed foods are derived from plants: soybean, corn, canola, and cotton seed oil. Controversies surrounding GM foods and crops commonly focus on food production, human and environmental safety, labelling and consumer choice, intellectual property rights, ethics, food security, poverty reduction and environmental conservation.
GM organisms are very much an unknown quantity, and it is impossible to anticipate all potential effects on human health and the environment. The risks of new technologies and their implications for human health and the environment can only really be assessed after they have been in use for many years.
There are two sources of GM food in Australia, locally grown and imported.
Local: In mid 2008 there are two GM food crops approved for growing in Australia, GM cotton and GM canola. GM cottonseed oil is used extensively in Australian fast food outlets, and GM cotton plant by-products are used for animal feed. GM canola will enter the food chain as oil for human consumption and probably in by-product form (“canola cake”) for animal feed.
Imported: The Federal Government, via Food Standards Australia and New Zealand (FSANZ), has approved the sale of the following imported GM food items, either whole or as processed ingre-dients: soy, corn, potato, sugar beet, canola, cotton, and several food processing enzymes of GM origin. These GM products may be found in food for human consumption and in animal feed.
The Labelling of GM Food in Australia
In July 2000 Australian and NZ Health Ministers resolved to require the labelling of GM foods; these resolutions became law in December 2001. There are exemptions to labeling however, which include:
• highly refi ned food (eg. sugars or oils);
• processing aids and food additives (eg. refi ned soy lecithin);
• fl avours in small amounts;
• food prepared at the point of sale (e.g. fast food outlets and restaurants);
• food containing up to 1% of GM material - “where its presence is unintended”;
• eggs, meat and milk from animals that have been fed GM feed.
How to avoid chemical/pesticides in food • Purchase organic food and ingredients.
• Wash and peel fruit and vegetables.
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Where to buy organic
Organic Federation of Australia www.ofa.org.au
Organic Food Directory www.organicfooddirectory.com.au
Blue Mountains Food Coop 02 4782 5890
The Green Pages (directory of suppliers of all types of organic food) www.thegreenpages.com.au
Blackheath Growers Market – Blackheath Community Centre 2nd Sunday each month, growers@blackcastleevents.com.au
Coles Katoomba & Winmalee
Bakehouse on Wentworth, Blackheath – 4787 7255
Penrith Organic Health 4722 6363 www.penrithorganichealth.com.au
Organic Vending (snacks and vending machine items) 1300 782 063 www.organicvending.com.au
Eco Barn (local organic food distributor) 4739 0529 www.ecobarn.com.au
The Organic Meat Company (02) 9258 8333 www.theorganicmeatcompany.com.au
Whole Kids (organic snacks and drinks for kids) (03) 9421 6898 www.wholekids.com.au
Abundant Organics 1300 558 312 www.abundantorganics.com.au
More information about GM Foods • GreenPeace True Food Guide www.truefood.org.au
• Blue Mountains Food Co-op Eating Naturally and Avoiding GM Foods Information Guide www.bluemtnsfood.asn.au
Certifi ed Organic – What to look for
Australian Certifi ed Organic Bio-dynamic Researchwww.australianorganic.com.au Institute www.demeter.org.au
NASAA – National Association for Sustainable Aus-Qual Ltd Agriculture Australia – www.nasaa.com.au www.ausqual.com.au
Organic Food Chain Safe Food Production Qldwww.organicfoodchain.com.au www.safefood.qld.gov.au
Tasmanian Organic-dynamic Producers03 6381 2004
AUSTRALIANCERTIFIEDORGANIC
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Locally Produced The ‘food mile’ is a measure of the distance food travels from where it is grown or raised to where it is purchased by the consumer. Increasingly in Australia, supermarket shelves are stocked with imported food and food products that have been hauled thousands of kilometres.
In general, the greater the distance food has travelled from paddock to plate, the greater the transport pollution and the greater the impact on the health of people, the land and global climate.
Some of the impacts of ‘globally sourced food’ include:
Environmental: air and road transport consumes large quantities of fuel and energy and releases greenhouse gases which contribute to global climate change. Packaging and processing to support long distance travel.
Health: long distance transport increases the time from farm to fork and can reduce nutrition of food.
Social: Australians have little say in the farming practices of other countries, the levels and types of pesticide used and the wages and conditions of workers.
How to reduce food miles • Buy produce that thrives in our own region.
• Use local suppliers - read the labels or ask where produce has come from.
• Avoid air freight. Tell your suppliers that you want food with ‘country of origin’ clearly identifi ed on the label.
• Serve whatever is in season - when it is at its freshest and tastiest, and also at the best price.
• Source your food from community food options: local farmers’ markets, community gardens, food co-operatives.
Fairtrade and Ethical Foods Fair Trade is a trading partnership that seeks greater equity in international trade. It contributes to sustainable development by offering better trading conditions to, and securing the rights of, disadvantaged producers and workers.
Fair Trade organisations are engaged in supporting producers in awareness raising and in campaigning for changes in the rules and practices of conventional international trade.
Fair Trade’s strategic intent is:
• To work with marginalized producers and workers in order to help them move from a position of vulnerability to security and economic self-suffi ciency;
• To empower producers and workers as stakeholders in their own organisations;
• To play an active role in the global arena to achieve greater equity in international trade.
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What to look for
Fairtrade Labelling Organisation (FLO) is the leading standard setting and certifi cation organisation for labelled Fairtrade. Products carry the Fair-Trade certifi cation mark as the independent consumer guarantee that producers in the developing world get a better deal.
Fairtrade criteria requires sustainable farming techniques, and offer a higher price for organic products. Moreover, Fairtrade premiums are often used to train producers in organic and sustainable techniques. FLO has adopted strict environmental standards and guidelines expressly forbidding use of GMOs.
Where to fi nd Fair-trade products Fairtrade Association of Australia www.fta.org.au
Fairtrade Labelling Organisation www.fairtrade.net
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Categorisation of food and drinks
Green Category
These food and drinks are healthy choices. They should always be available and actively encouraged and promoted at all times.
Amber Category
These foods and drinks should be chosen carefully. They should not dominate the menu and large serve sizes should be avoided.
Red Category
These foods and drinks need to be limited at all times.
Section 2: Nutrition and healthy eating
GREEN FOODS & DRINKSFill the menu. Healthy choices
AMBER FOODS & DRINKSChoose Carefully. Limit serve size
RED FOODS & DRINKS Limit at all times
Green Foods The foods and drinks in the green category are the healthy choices. They should be available at all times and be included as a key part of the daily menu. These foods and drinks are excellent sources of important nutrients, contain less saturated fat, added sugar and/or salt and help avoid excess energy intake (kilojoules). Green foods are generally fresh foods that have had minimal processing and will generally be easy to meet the ‘Sustainability and Healthy Eating’ food criteria (see section 1).
Food Type Examples
Breads All types of breads: multigrain, wholemeal, rye, hi-fi bre white breads or rolls, burritos, English muffi ns, focaccia, lavash, Lebanese, pita, raisin/fruit bread, tortillas and Turkish breads. Plain corn and rice cakes, crispbreads.
Cereal foods All plain rice, pasta, noodles, polenta, couscous and buckwheat.
Breakfast cereals Wholegrain breakfast cereal that is high in fi bre and low in salt and added sugar (e.g. wheat biscuits, cereal fl akes with a variety of grains, bran, un-toasted muesli, porridge).
Fruit All fresh and frozen fruits.Plain dried fruits (e.g. sultanas).Fruit canned in natural juice or water with no added sugar.
Vegetables All fresh, frozen, and canned varieties.
Legumes All forms of dried and prepared beans and peas. Examples include baked beans, red kidney beans, soy beans, lentils, chick-peas, split peas, bean curd, or tofu.
Dairy products Low - or reduced-fat plain and fl avoured milks. Low - or reduced-fat plain and fl avoured yoghurts.Diet plain and fl avoured yoghurts.Low - or reduced fat-cheese and custard.Low -fat smoothies (no added sugar).
Dairy Alternatives Low - or reduced-fat soy varieties including plain soy-milk, Low- or reduced-fat plain or fl avoured soy- yoghurt, soy- cheese and soy-custard.
Meat/fi sh/poultry & alternatives
Lean chicken, turkey, beef, pork, lamb and veal with fat and skin removed.All fresh and plain frozen fi sh.Plain tuna, salmon, sardines canned (preferably in spring water or oil as these are healthier choices).Eggs.All plain or dry roasted, unsalted nuts and seeds.
Drinks Water. Low - or reduced-fat plain and fl avoured milk and soy milk.
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Amber Foods The foods and drinks in the amber category are minimally processed. They should be supplied in smaller quantities than green category foods and drinks. Amber foods have some nutritional value but have moderate levels of saturated fat, sugar and/or salt. There may be options for some categories of amber foods that will meet the ‘Sustainability and Healthy Eating’ criteria (see Section 1). In large serves amber foods may contribute to excess energy intake (kilojoules).
Food Type Examples
Breakfast Cereals Refi ned and processed breakfast cereals with added sugars and/or saturated fat. Examples include some toasted muesli, fl avoured and/or sugar sweetened corn, rice or wheat based cereals.
Dairy foods and drinks, and dairy alternatives
Full-fat plain and fl avoured milk/soy milk.Full-fat yoghurt, frozen yoghurt, custard and cheese and equivalent soy products.
Processed Meats Use in small amounts only, as larger serve sizes can provide too much saturated fat and/or salt. Examples include lean ham, lean bacon, sliced chicken or turkey, corned beef and pastrami.
Savoury commercial products
Check label against the RED criteria. Examples may include some reduced-fat or reduced-salt versions of products such as oven-baked savoury pastries, steamed dim sims, pasta products, pizza, oven-baked potato products, grilled meat patties (not crumbed), grilled or oven baked meatballs and chicken drumsticks. DEEP FRIED PRODUCTS WILL BE RED
Margarine, mayonnaise/salad dressing, spreads and oils
Use sparingly. Choose polyunsaturated or monounsaturated varieties. Examples of spreads include peanut butter and other nut spreads, fi sh, chicken and meat paste, yeast and vegetable extract spreads. Some spreads contain nut products that are a common allergen. Choose reduced-salt varieties where available.
Sauces and gravy Use sparingly. Choose reduced-salt varieties where available. Examples include tomato sauce, sweet chilli sauce and gravy. Some sauces (e.g. satay) also contain nut products that are a common allergen.
Snack food bars and sweet biscuits
Some breakfast bars, cereal bars, dried fruit bars and sweet biscuits that are a small to medium serve size or have been modifi ed (for example reduced levels of fat and/or sugar and include fi bre) may fi t into the Amber category. (check against RED criteria)
Savoury snack foods and biscuits
Examples most likely to fi t here include oven-baked snack biscuits, plain popcorn and some dry biscuits. (check against RED criteria)
Some cakes, muffi ns, sweet pastries and slices
Some un-iced unfi lled cakes, sweet and savoury muffi ns, fruit breads, sweet pastries and slices that are a small to medium serve size or have been modifi ed (for example reduced levels of fat and/or sugar and include fi bre) may fi t into the Amber category. Examples include small reduced-fat fruitcake, reduced-fat fruit or vegetable based muffi ns and plain wholemeal biscuits with fruit or nuts. (check against RED criteria)
Ice-creams, milk-or soy-based ice confections and dairy desserts
Ice creams that are not coated in chocolate, premium or a large serve size may fall into the Amber category (e.g. plain milk-based ice creams and frozen yoghurts). (check against RED criteria)
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Food Type Examples
Ice blocks, fruit-based ice confection/slushees
Check against RED criteria
Drinks At least 99% fruit juice (no added sugar).Other fruit juice drinks less than 99% fruit juice. (check against RED criteria)Diet Drinks (artifi cially sweetened).Iced tea, sweetened waters and sports drinks. (check against RED criteria)
Red Foods The foods and drinks in the red category have little nutritional value. These foods should be consumed occasionally and in small amounts. They should also be limited at all times. Red foods and drinks can contribute to excess energy intake (kilojoules). There may be options for some categories of red foods that will meet the ‘Sustainability and Healthy Eating’ criteria (see Section 1). These foods and drinks are also high in saturated fat, sugar and/or salt.
Food Type Examples
Ready to eat meals
Commercial, frozen or freshly prepared ready to eat meals or pre made pasta. (Check against RED criteria)
Processed meats High fat processed meats such as salami, mortadella, luncheon meats, reconstituted meats, devon, cabanossi and fatty bacon or ham.
Fried foods ALL DEEP FRIED FOODS ARE RED
Savoury commercial products
Includes pies, pastries and sausage rolls, pastas, pizzas, oven baked potato products, dim sims, spring rolls, burger patties and meatballs, hot dogs, frankfurters and sausages and quiche (Check against RED criteria)
Snack food bars and sweet biscuits
Cream fi lled biscuits, chocolate biscuits and any sweet biscuit that exceed the nutrient criteria in a single serve (2 biscuits). High fat high sugar muesli, breakfast or snack bars. (Check against RED criteria)
Savoury snack food and biscuits
Includes some fl avoured popcorns and biscuits. (check against RED criteria)
Cakes, muffi ns, sweet pastries and slices
Plain and fl avoured cakes, cream fi lled cakes, sweet pastries, sweet pies and slices. Medium to large serves of sweet and savoury muffi ns. Choose lower or reduced-fat varieties where possible. (Check against RED criteria)
Confectionery/lollies
All types excluding sugar free gum, cough lozenges, sugar free mints and antacids as they have special uses.
Ice-creams, milk-or soy-based ice confections and dairy desserts
Chocolate coated and premium ice-creams.
Sugar sweetened drinks and ices
Soft drinks, fruit drinks, energy drinks, sports drinks and fl avoured mineral waters. (check against RED criteria)
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This is a simple tool designed to assist in classifying food and drinks. It divides food and drinks into fourteen product categories and outlines the nutrient profi le of red category products. The comments section of the table provides helpful hints for you to consider regarding healthy and sustainable food and drinks.
How to classify a product:Step 1. Find the ‘product category’ that the product fi ts into (Product Category column).
Step 2. Check the colours for the product category (Likely Colours column). Where there is a RED colour, check the product label against the RED criteria (RED Criteria column).
Step 3. When using the ‘per serve’ criteria check the serve size of a product as the serve size on the food label may not be the actual size of the serve sold.
Step 4. If the product fails any one of the RED criteria then it is classifi ed as RED. If the product does not fail on any of the RED criteria it will be classifi ed as AMBER or GREEN.
See Tools and Resources section (Section 6) for examples of using these steps.
Section 3: Food and Drink Classification Table
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Pro
duc
t C
ateg
ory
Like
ly C
olo
urs
Red
Cri
teri
a
Foo
d o
r D
rink
GR
EE
NA
MB
ER
RE
D<
less
tha
n >
mo
re t
han
Serv
e si
ze =
ser
ve s
old
BR
EA
DS
AN
D G
RA
IN P
RO
DU
CTS
Bis
cuits
: Sw
eet
Bre
akfa
st C
erea
ls
Bun
s an
d S
cone
s, s
oft
pre
tzel
s
Cak
es, M
uffi n
s, s
wee
t p
astr
ies
etc
Sand
wic
hes,
bre
ad ro
lls in
clud
ing
foca
ccia
, Tu
rkis
h b
read
and
wra
ps
Ene
rgy
>60
0kJ/
serv
eSa
tura
ted
Fat
> 3
g/s
erve
Ene
rgy
>90
0kJ/
serv
eSa
tura
ted
fat
>3g
/ser
ve
CO
NFE
CTI
ON
ARY
Lolli
es: b
oile
d, j
ellie
s, li
quo
rice,
yo
ghu
rt
coas
ted
, fru
it ju
ice
lolli
es o
r je
llies
, “na
tura
l co
nfec
tiona
ry”,
sug
ar c
oat
ed n
uts,
cho
co-
late
, and
car
ob
.
Cho
ose
unb
leac
hed
who
leg
rain
or
who
le w
heat
.
Cho
ose
smal
ler
item
s.
Frui
t bre
ads,
un-
iced
cak
es a
nd m
uffi n
s ar
e he
alth
ier a
ltern
ativ
es to
fanc
y ca
kes.
Enco
urag
e fre
sh fr
uit a
nd v
eget
able
fi l
ling
s. A
void
exc
essi
ve p
acka
gai
ng.
Ther
e ar
e m
any
org
anic
op
tions
av
aila
ble
.
Sup
por
t lo
cal b
aker
s.
Co
mm
ents
All
type
s ar
e RE
D. S
ugar
free
gum
, cou
gh
loze
nges
, sug
ar fr
ee m
ints
and
ant
acid
s ar
e ex
empt
as
they
hav
e sp
ecia
l use
s.
Hig
hly
proc
esse
d &
pac
kage
d.
Supp
ort F
airt
rade
cho
cola
te.
Foo
d a
nd
Dri
nk
Cla
ssifi
cat
ion
Tab
le
23
Pro
duc
t C
ateg
ory
Like
ly C
olo
urs
Red
Cri
teri
a
Foo
d o
r D
rink
GR
EE
NA
MB
ER
RE
D<
less
tha
n >
mo
re t
han
Serv
e si
ze =
ser
ve s
old
DA
IRY
PR
OD
UC
TS &
ALT
ER
NA
TIV
ES
Low
and
red
uced
fat
form
s: C
hees
e, c
usta
rd,
fro
mag
e fr
ais,
pla
in o
r fl a
vour
ed m
ilk a
nd
yog
hurt
, pla
in o
r fl a
vour
ed s
oy
drin
ks a
nd
yog
hurt
s w
hich
are
enr
iche
d w
ith c
alci
um
Full
Fat
Form
s o
f the
ab
ove
pro
duc
ts
FRU
IT A
ND
VE
GE
TAB
LES
All
form
s: fr
esh,
fro
zen,
can
ned
and
drie
d
Frui
t ju
ices
(see
‘drin
ks’)
See
‘ho
t fo
od
s’ fo
r b
aked
po
tato
pro
duc
ts
DR
INK
S
Sug
ar s
wee
tene
d d
rinks
: co
rdia
ls, e
nerg
y d
rinks
, fl a
vour
ed m
iner
al w
ater
, ice
d t
ea,
soft
drin
ks, s
po
rts
drin
ks/w
ater
s, s
wee
tene
d
wat
ers,
frui
t d
rinks
less
tha
n 99
% ju
ice
Die
t d
rinks
(art
ifi ci
ally
sw
eete
ned
)
Frui
t Ju
ices
(at
leas
t 99
%)
Milk
, so
y d
rinks
(lo
w fa
t &
red
uced
fat
pla
in/
fl avo
ured
)
Milk
, so
y d
rinks
(ful
l fat
, pla
in/fl
avo
ured
)
Wat
er, u
nsw
eete
ned
Ene
rgy
>30
0kJ/
serv
e
Sod
ium
>10
0mg
/ser
ve
Red
uced
fat
form
s ar
e en
cour
aged
(e
xcep
t fo
r yo
ung
chi
ldre
n un
der
the
ag
e of
2 y
ears
). Re
duc
e fa
t se
rve
size
no
t lim
ited
.
Ther
e ar
e m
any
org
anic
dai
ry p
rod
ucts
av
aila
ble
.
Try
intr
oduc
ing
Fai
r-tr
ade
tea,
cof
fee
and
/or
hot
choc
olat
e p
rod
ucts
.
Idea
lly t
he m
axim
um s
erve
siz
e fo
r RE
D
drin
ks is
375
ml.
Idea
lly t
he m
axim
um s
erve
siz
e of
a d
iet
drin
k is
375
ml.
Ther
e ar
e m
any
org
anic
milk
, jui
ce a
nd
soft
drin
k p
rod
ucts
ava
ilab
le.
Prov
ide
fi lte
red
wat
er r
athe
r th
an
bot
tled
.
Try
Seas
onal
and
Aus
tral
ian
grow
n fre
sh fr
uit s
alad
.
Enco
urag
e se
ason
al fr
esh
fruit
and
ve
geta
bles
as
sand
wic
h in
gred
ient
s.
Co
mm
ents
24
Pro
duc
t C
ateg
ory
Like
ly C
olo
urs
Red
Cri
teri
a
Foo
d o
r D
rink
GR
EE
NA
MB
ER
RE
D<
less
tha
n >
mo
re t
han
Serv
e si
ze =
ser
ve s
old
CO
MM
ER
CIA
L, F
RO
ZEN
/R
EA
DY
TO E
AT
MIX
ED
ME
ALS
Eg
. pas
ta a
nd la
sag
ne, c
urrie
s, ro
ast
din
ners
, st
ir fr
ied
din
ners
, frie
d r
ice
Ene
rgy
>25
00kJ
/ser
veSa
tura
ted
fat
>4g
/100
gSo
diu
m >
400m
g/1
00g
HO
T SI
NG
LE F
OO
D IT
EM
S
Savo
ury
pas
trie
s (e
g p
ies,
sau
sag
e ro
lls, q
uich
e,
croi
ssan
ts),
piz
za, o
ven
bak
ed p
otat
o p
rod
ucts
, d
im s
ims,
sp
ring
rolls
, hot
noo
dle
cup
Cru
mb
ed a
nd c
oat
ed fo
od
s (e
g p
attie
s,
chic
ken
pro
duc
ts) f
rank
furt
s, s
ausa
ges
Ene
rgy
>10
00kJ
/100
gSa
tura
ted
fat
>5g
/100
gSo
diu
m >
400m
g/1
00g
Ene
rgy
1000
kJ/1
00g
Satu
rate
d fa
t >
5g/1
00g
Sod
ium
>70
0mg
/100
g
ICE
CR
EA
MS,
MIL
K B
ASE
D IC
E
CO
NFE
CTI
ON
S A
ND
IND
ULG
EN
T D
AIR
Y
DE
SSE
RTS
(NO
T Y
OG
HU
RTS)
Prem
ium
and
cho
cola
te-c
oat
ed
Stan
dar
d, r
educ
ed a
nd lo
w fa
t ic
e cr
eam
s,
milk
bas
ed ic
e co
nfec
tions
Dai
ry d
esse
rts
Ene
rgy
>60
0kJ/
serv
eSa
tura
ted
fat
>3g
/ser
ve
Ene
rgy
600k
J/se
rve
Satu
rate
d fa
t >
3g/s
erve
ICE
BLO
CK
S,
Wat
er o
r fr
uit
bas
ed ic
e co
nfec
tion
sE
nerg
y >
300k
J/se
rve
Sod
ium
>10
0mg
/ser
ve
Bew
are
of o
ver
pro
cess
ed a
nd
pac
kag
ed p
rod
ucts
.
Con
sid
er o
rgan
ic o
ptio
ns.
If le
ss t
han
90%
juic
e as
sess
ag
ains
t th
e RE
D c
riter
ia.
All
dee
p fr
ied
food
s ar
e RE
D e
g fr
ied
ho
t ch
ips.
A n
umb
er o
f com
pan
ies
mak
e re
duc
ed
fat
optio
ns.
Con
sid
er h
ow fa
r th
e p
rod
uct
has
trav
elle
d.
Bew
are
of o
ver
pro
cess
ed a
nd
pac
kag
ed p
rod
ucts
.
Co
mm
ents
25
Pro
duc
t C
ateg
ory
Like
ly C
olo
urs
Red
Cri
teri
a
Foo
d o
r D
rink
GR
EE
NA
MB
ER
RE
D<
less
tha
n >
mo
re t
han
Serv
e si
ze =
ser
ve s
old
SALA
DS
Mix
ed v
eget
able
, Co
lesl
aw, C
ous
Co
us, G
ar-
den
, Po
tato
, Pas
ta, R
ice,
Tab
oul
eh, S
alad
s se
rved
with
lean
mea
ts, t
una,
sal
mo
n, e
gg
, b
eans
and
frui
t
SAV
OU
RY S
NA
CK
FO
OD
S A
ND
BIS
CU
ITS
Pop
corn
, pla
in
Flav
our
ed p
op
corn
, cris
ps/
pac
ket
chip
s an
d
sim
ilar
Savo
ury
bis
cuits
, cra
cker
s, r
ice
and
co
rn
cake
s, c
risp
bre
ads
E
nerg
y >
600k
J/se
rve
Satu
rate
d fa
t >
3g/s
erve
Sod
ium
>20
0mg
/ser
ve
Ene
rgy
>60
0kJ/
serv
eSa
tura
ted
fat
>3g
/ser
veSo
diu
m >
200m
g/s
erve
SNA
CK
FO
OD
BA
RS
Bre
akfa
st b
ars,
cer
eal b
ased
bar
s, fr
uit
bar
s an
d le
athe
rs (<
90%
drie
d fr
uit)
Ene
rgy
>60
0kJ/
serv
eSa
tura
ted
Fat
>3g
/ser
ve
SOU
PS (A
S R
EC
ON
STIT
UTE
D)
Sush
i
Ther
e ar
e or
gan
ic o
ptio
ns a
vaila
ble
.
Sush
i con
dim
ents
are
oft
en h
igh
in s
alt
eg s
oy s
auce
.
Red
uced
sal
t so
ups
are
goo
d c
hoic
es.
If yo
u ar
e m
akin
g t
he s
oup
try
to
use
loca
lly s
ourc
ed fr
esh
veg
etab
les
and
b
eans
you
hav
e so
aked
you
rsel
f.
Sala
ds
with
lots
of o
il or
may
onna
ise
are
AM
BER
.
Fres
h, o
rgan
ic lo
cally
pro
duc
ed is
b
est.
Air-
pop
ped
, pla
in p
opco
rn w
ithou
t ad
ded
fat
and
sal
t, is
GRE
EN.
A n
umb
er o
f com
pan
ies
have
fo
rmul
ated
hea
lthie
r A
MB
ER o
ptio
ns in
sn
ack
food
and
sav
oury
bis
cuits
line
s.
Try
a lo
cally
pro
duc
ed a
nd o
rgan
ic
optio
n.Co
mm
ents
26
How Can I Start to Change?The following are some steps you may take to help improve the percentage of healthy and sustainable choices.
1. Identify which foods and drinks on your menu are GREEN, AMBER and RED. (Using the Food and Drink Classifi cation Table and the Annual Monitoring Tool in Section 6 of these Guidelines).
2. Discontinue any RED foods and drinks that are not selling well.
3. Reduce the number of fl avours/varieties of RED food and drinks and unsustainable products.
4. Switch from a less healthy product to the healthier and more sustainable alternative.
5. Promote and slowly introduce GREEN, AMBER and sustainable alternatives to customers by taste-tests, introductory price specials, meal deals and signage.
6. Slowly delete the RED food and drinks.
To help fi nd new healthier products see Tools and Resources section (Section 6) of these Guidelines and the following websites have buyers guides, which allow you to search for GREEN and AMBER products that have been registered.
www.healthy-kids.com.au/buyersguide, www.healthyfoodproducts.com.au
NOTE: Not all products are in these guides; you can always check labels of new products against the RED criteria on the Food and Drink Classifi cation Table. Remember to consider the sustainability criteria when looking at these recipes.
For recipes that have been assessed against sustainability criteria:“The Conscious Cook – Sustainable Cooking and Living” by Giselle WilkinsonBrolga Publishing 2008
NOTE: Remember to consider the Food and Drink Classifi cation (RED, AMBER, GREEN) criteria when looking at these recipes.
27
Section 4: Healthy and Sustainable Food
Choices at Functions
Food choices available at functions and events should aim for the following:
• Predominantly plant-based foods such as fruit, vegetables, wholegrain breads and cereals.
• Moderate amounts of lean meat, skinless chicken, fi sh and reduced-fat dairy products (eg reduced fat milk, cheeses and yoghurt).
• Use polyunsaturated and monounsaturated fats (eg olive oil and margarine) in preparation of foods.
• Preference for foods that are either fresh, steamed, stir-fried, lightly grilled, oven baked or poached. Fried foods and heavily char-grilled foods should be kept to a minimum.
• Source local products where available (for list of local producers visit www.katoombachamber.com).
• Source organic products/ingredients where available.
• Attempt to meet the Sustainability Criteria detailed in Section 1.
When contacting prospective caterers it may be useful to explain the Council’s view on healthy eating and the need for healthy and sustainable options to be provided at functions and events. It may be useful to provide prospective caterers with a copy of these Guidelines. The following checklist may be used to assess a caterer’s proposed menu suitability.
28
Ext
erna
l Cat
erer
s M
enu
Che
cklis
tN
OTE
: if p
rod
ucts
mee
t b
oth
nut
ritio
n an
d s
usta
inab
ility
crit
eria
, the
y sh
oul
d b
e yo
ur fi
rst
cho
ice
CH
EC
K T
HE
ME
NU
OFF
ER
S …
Che
ck if
off
ered
Prod
ucts
off
ered
tha
t m
eet
crit
eria
VAR
IETY
A r
ang
e o
f diff
eren
t ty
pes
of f
oo
ds
sho
uld
be
offe
red
. Th
e em
pha
sis
sho
uld
be
on
a w
ide
varie
ty o
f pla
nt-b
ased
fo
od
s se
rved
in d
iffer
ent
and
ap
pet
isin
g w
ays.
VE
GE
TAB
LES
AN
D
FRU
IT
Veg
etab
les
and
frui
t sho
uld
be
inco
rpo
rate
d in
to m
ost
m
enu
item
s (e
g fr
uit p
latt
ers,
san
dw
ich
fi llin
gs,
so
ups,
piz
za
top
pin
gs
and
fi ng
er fo
od
s). V
eget
aria
n ite
ms
sho
uld
be
incl
uded
to p
rovi
de
cho
ice
for t
hose
who
do
no
t eat
mea
t.
Sala
ds
and
veg
etab
les
sho
uld
be
avai
lab
le a
t m
eals
and
fr
uit
sho
uld
be
avai
lab
le w
ith d
esse
rts.
BR
EA
DS
AN
D
CE
RE
ALS
Poss
ible
op
tions
incl
ude
mul
tigra
in, w
hole
gra
in ro
lls, r
ye
bre
ad, T
urki
sh b
read
, who
lem
eal p
ita b
read
, hig
h-fi b
re
whi
te b
read
, wat
er c
rack
ers
or
cris
p b
read
s.
At
bre
akfa
st, h
igh-
fi bre
bre
akfa
st c
erea
ls a
re re
com
men
d-
ed s
uch
as w
heat
bre
akfa
st b
iscu
its, p
orr
idg
e, b
ran
fl ake
s an
d n
atur
al m
uesl
i.
LEA
N M
EA
T/
POU
LTRY
AN
D F
ISH
Lean
cut
s o
f mea
ts s
houl
d b
e us
ed a
nd a
ll vi
sib
le fa
t tr
imm
ed.
Skin
sho
uld
be
rem
ove
d fr
om
chi
cken
.
Use
of p
roce
ssed
mea
ts s
uch
as s
ausa
ges
, sal
ami,
fran
kfur
ts, s
houl
d b
e ke
pt
to a
min
imum
.
Fish
is a
hea
lthy
alte
rnat
ive
incl
udin
g c
anne
d fi
sh.
29
DA
IRY
PR
OD
UC
TS
Redu
ced-
fat d
airy
pro
duct
s sh
ould
be
used
in p
refe
renc
e to
fu
ll-fa
t pro
duct
s.
Milk
: Offe
r bot
h re
duc
ed fa
t and
full
fat m
ilk a
nd a
milk
al
tern
ativ
e (s
uch
as s
oy m
ilk),
corr
ectly
labe
lled,
whe
neve
r tea
an
d co
ffee
is s
erve
d.
Yogh
urt:
Low
-fat f
ruit/
natu
ral y
oghu
rts
can
be o
ffere
d as
sn
acks
or d
esse
rts,
or i
n pl
ace
of c
ream
.
Che
ese:
Cot
tage
che
ese
and
ricot
ta a
re b
oth
suita
ble
optio
ns.
FATS
But
ter:
Mar
gar
ines
mad
e fr
om
po
lyun
satu
rate
d a
nd m
ono
-un
satu
rate
d o
ils s
houl
d b
e us
ed in
pre
fere
nce
to b
utte
r.
BE
VE
RA
GE
S
Suita
ble
no
n-al
coho
lic b
ever
ages
incl
ude:
Wat
er: s
till,
spar
klin
g, s
od
a o
r m
iner
al
100%
frui
t ju
ices
Frui
t co
ckta
ils, f
ruit
pun
ch
Tea:
her
bal
, gre
en, b
lack
Co
ffee:
inst
ant
or
fi lte
red
.
SUST
AIN
AB
ILIT
Y
CR
ITE
RIA
(c
heck
wit
h th
e ca
tere
r to
see
wha
t th
ey o
ffer
or
if t
hey
will
off
er
anyt
hing
tha
t m
eets
th
e cr
iter
ia)
Org
anic
op
tions
/ing
red
ient
s.
Loca
lly p
rod
uced
op
tions
.
Fair-
trad
e in
gre
die
nts.
Unp
roce
ssed
op
tions
(eg
. fre
sh fr
uit/
veg
, ho
mem
ade
op
tions
).
30
Healthy Food Suggestions for External CaterersThis section provides some “healthy choice” selections for different meals. It also provides some food preparation tips. Please note this list is by no means exhaustive.
MORNING/AFTERNOON TEA• Fruit buns, fruit loaf or English muffi ns with minimal
icing. Serve with a spread of polyunsaturated or mono-unsaturated margarine
• Fruit slices and fruit or vegetable based cakes with minimal icing
• Almond bread
• Plain, fruit or vegetable scones with ricotta cheese
• Fruit pikelets
• Wholegrain and/or fruit muffi ns
• Crackers topped with cottage cheese, light cream cheese, vegetables, fruit, and avocado
• Sandwiches
• Fresh fruit platter
• Hot vegetable slice (fi lo pastry or no pastry)
• Mini pizzas topped with lean meat, vegetables and reduced fat mozzarella
NIBBLES AND FINGER FOODSCOLD
• Dips
• Vegetable-based dips such as hommos, tzatziki or eggplant dip
• Serve with crackers (eg water crackers, reduced-salt crispbreads), raw vegetables, breads and fresh fruits
• Fruit and vegetable platters
• Fresh seasonal fruit, vegetable crudités (pieces)
• Dried fruit and plain nuts (almonds, peanuts, walnuts, and cashews)
• Seasonal fruit kebabs with reduced-fat yoghurt or passionfruit sauce
• Vegetable kebabs with non-creamy dipping sauces (eg tomato salsa, mango chutney, chilli and ginger sauce or satay sauce)
• Cheese platters
• Offer reduced-fat cheeses such as cottage cheese, ricotta and reduced-fat tasty cheese. Other cheeses such as Brie, Camembert and Edam are higher in fat, however small amounts can be served
• Serve with crackers or French bread stick slices
Tips for Caterers• Make buns, slices and cakes
with no or minimal icing.
• Prepare fruit and vegetable based cakes and slices with plenty of fruit/vegetables.
• Use polyunsaturated or monounsaturated oil/margarine in cakes and slices.
• Use reduced-fat milk in cakes and slices.
• Serve spreads separate from slices etc.
• Add fresh, poached or dried fruit to cake, muffi ns, slice and biscuit recipes where possible.
Tips for Caterers• Add fl avour to dips with herbs
and spices such as garlic, chilli, basil, coriander etc.
• Use reduced-fat cream cheese, reduced-fat yoghurt, pureed vegetables or pureed beans to prepare dips.
31
• Breads and spreads
• Serve small sandwiches or top small slices of bread with various spreads and toppings
• Use polyunsaturated or monounsaturated margarine or avocado as a spread
• Stuffed vegetables: cherry tomatoes, mushrooms and zucchini
• Sushi or Californian rolls
• Reduced-fat and reduced-salt pretzels
• Popcorn (no butter, no salt)
• Bagel chips (bagel pieces brushed with oil and baked in the oven)
• Mini fruit muffi ns, scones or pikelets
NIBBLES AND FINGER FOODS HOT
• Skinless chicken, seafood or lean meat pieces / kebabs / balls with a non-creamy dipping sauce (eg tomato salsa, chilli and ginger sauce, mango chutney or reduced fat yoghurt and mint sauce)
• Hot vegetable kebabs with a non-creamy dipping sauce (eg tomato salsa, chilli and ginger sauce, mango chutney or reduced fat yoghurt and mint sauce)
• Baked fi lo pastry triangles with vegetable fi llings (eg. spinach and ricotta). Brush layers lightly with polyunsaturated or monounsaturated margarine or reduced fat milk
• Chunky skins – potato wedges/ chunky potato skins brushed lightly with oil and baked in oven, served with salsa or a reduced fat sauce
• Pita bread pizza slices – topped with vegetables, lean meat and reduced-fat mozzarella cheese
• Small baked potatoes with a reduced-fat topping (cottage cheese and chives)
LUNCH/DINNER• Sandwiches:
• Provide a variety of breads (eg French bread sticks, bagels, focaccia, pita, soy, high-fi bre white, linseed, wholemeal and wholegrain) Use polyunsaturated or monounsaturated margarine as a spread
• Fillings to be 70% vegetarian and 30% fi sh/lean meat
Tips for Caterers• Use plenty of vegetables in
pastry triangles and pizza toppings.
• Add chucky slices of vegetables to meat kebabs.
• Ensure vegetarian options are available.
Tips for Caterers• Use crepes as casing for rolls
and pies instead of pastry.
• Use a layer of cooked couscous or rice under meat or vegetable pie fi llings instead of pastry.
• Use low or reduced fat milks, yoghurts or evaporated reduced fat milk instead of cream.
• Try fruit or vegetable purees or juices as a base for dressings.
32
Combine any of the following for tasty sandwich fi llings:
• Salad (e.g. lettuce, carrot, tomato, beetroot, cucumber, sprouts, onion)
• Roasted vegetables
• Lean meat
• Skinless chicken
• Fish – tuna, salmon, sardines (including canned varieties but try for canned in spring water)
• Egg
• Reduced-fat tasty cheese
• Cottage cheese, ricotta or quark
• Avocado
• Dried fruit
• Jam
• Peanut butter
• Chutney
• Pickles
• Pesto
• Soups
• Vegetable-based soups, broths and consommé
• Soups containing legumes (eg: red kidney beans, lentils, split peas, chick peas) and/or rice or noodles
• If boiling meat, allow to cool and skim off excess fat
• For a creamy taste and appearance, use evaporated skim milk rather than cream
• Salads and vegetables
• Must be available with all meals/menu items
• Serve dressings separately
• Prepare dressings from ingredients such as polyunsaturated or mono-unsaturated oils, balsamic vinegar, lemon juice, herbs and spices, etc
• Meat dishes
• Use lean meat (that is, all visible selvedge fat removed and minimum fat marbling)
• Remove skin from the poultry (eg: chicken, turkey)
• Select a healthy cooking method (eg: oven bake, stir-fry, boil, lightly grill, microwave, steam, poach or pan fry with small amount of oil)
• Use beans and lentils to bulk up meat dishes where possible
• Avoid processed meats as the majority are high in fat and salt (eg: sausages, cabanossi, salami, frankfurts, kabana, devon, strassburg, mortadella)
• Pasta and Rice
• Use wholemeal pasta
• Tomato based sauces rather than cream based sauces
• Ravioli or cannelloni fi lled with vegetables such as spinach and legumes
Tips for Caterers• Extend meat with addition
of legumes (eg lentils, chickpeas), bread crumbs etc.
• Use unsweetened fruit juice, low or reduced fat yoghurt or wine as the base ingredients of marinades.
• Base a variety of dishes on soy foods such as tofu and tempeh.
33
DESSERTS• Desserts should contain fruit, such as:
• Apple strudel with fi lo pastry
• Crepes with fruit
• Stewed fruit
• Fruit compote
• Rice pudding with sultanas (prepared with re-duced-fat milk)
• Baked apple
• Pikelets topped with fruit
• Fresh fruit gelato or sorbet
• Do not offer cream with desserts. Serve reduced fat yoghurt, ice cream or custard as an accompaniment.
BREAKFAST• Fruit
• Fresh fruit
• Tinned fruit in natural juice or unsweetened
• Dried fruit
• 100% fruit juice (no added sugar)
• Fruit smoothies made with reduced-fat milk and/or yoghurt
• Breads
• A range of bread and rolls such as wholemeal, wholegrain, rye, white high fi bre, bagels, English muffi ns, raisin toast, crumpets
• Polyunsaturated and monounsaturated margarines are the preferred spreads. Serve on the side (as appropriate)
• Breakfast cereals
• Lightly processed, high-fi bre cereals (eg wheat breakfast biscuits, porridge, bran fl akes, natural muesli)
• Heavily processed cereals have added sugar; fat or salt (eg: toasted and sweetened muesli, sugar coated cereals) so keep them to a minimum
• Reduced-fat milk, soymilk and yoghurt
• Cooked breakfast
• Pancakes and waffl es topped with fruit (eg banana, strawberries etc) and reduced-fat yoghurt
• Eggs – scrambled, poached, boiled or as omelettes
• Savoury tomatoes, baked beans, fi sh cakes (grilled or baked), creamed corn, onion and mushrooms, bubble and squeak (potato and vegetables)
Tips for Caterers• Use fruit purees as sauces.
• Try whipping ricotta cheese with a little honey and vanilla to replace whipped cream.
• Try a proportion of wholemeal fl our to white fl our where possible in baked goods (a ratio of 1:1 works well).
• Add fresh, poached or dried fruit to cake, muffi ns, slice and biscuit recipes where possible.
• Use canned fruit in natural juice or with no added sugar.
34
• Toast toppers (can also use on English muffi ns, crumpets or buns)
• Tomato and fi nely chopped onion
• Mushrooms
• Creamed corn
• Spinach
• Peanut butter
• Banana
• Spaghetti
• Baked beans
• Reduced-fat cheese
DRINKS• Cold Drinks
• Always have iced water (plain or with lemon or mint)
• Offer both full fat, low or reduced fat milk and ‘added calcium’ soy beverages (minimum 100mg calcium/100ml)
• Offer 100% fruit juice
• Offer plain mineral water
• Fruit cocktails, fruit punch
• Hot Drinks
• Tea: herbal, green, black
• Coffee: instant or fi ltered, decaffeinated
Food Safety
Food safety refers to the careful handling, storage and preparation of foods to reduce the risk of food poisoning. Although Australia had one of the safest food supplies in the world, steps can still be taken to reduce our risk of food poisoning. Unfortunately food with unsafe levels of bacteria often does not look, smell or taste any different from food that is safe.
Important points:
• Refrigerate sandwiches and fruit platters if there is a delay between delivery and serving.
• Provide clean tongs or other implements to self serve fi nger foods.
Follow the following table as guidelines for how long food should be kept at room temperature:
TOTAL TIME LIMIT AT ROOM TEMPERATURE WHAT YOU SHOULD DO
Less than 2 hours Refrigerate or use immediately
Between 2 hours and 4 hours Use immediately
More than 4 hours Throw out
35
1. Sustainability and healthy eatingBlue Mountains City Council supports sustainable food initiatives. It is our aim to have continuous improvement in increasing the options of ‘sustainable foods’ on all Council services menus.
Over the next year:• Assess your current menu against the sustainability criteria (see Tools and Resources, Section 6)
• Increase the number of items that check against the sustainability criteria
For example you could include:
organic dairy product snack food options
locally produced food and drinks
organic and locally produced bakery goods
fresh seasonal fruit (organic) grown in Australia
Fairtrade tea, coffee and/or chocolate
Over subsequent years:• Aim for continuous improvement against the sustainability criteria
Section 5:
Timeframes and targets for Implementation of the Guidelines
36
2. Nutrition and healthy eating
Kiosks
The Guidelines will be phased in over a two-year period (2008-2010).
Phase 1 Over the next year:
Reduce percentage of RED products to a maximum of 50%
Increase percentage of GREEN products to a minimum of 20%.
Phase 2 Over the following year (after phase 1) have a maximum of 30% RED products.
Vending Machines
The Guidelines will be phased in over a two-year period (2008-2010).
Phase 1 Over the year:
Reduce percentage of RED products to a maximum of 60%.
Phase 2 Over the following year (after phase 1) reduce percentage of RED products to a maximum of 50%.
Review
The Guidelines will be reviewed in partnership with the public health nutritionist from Blue Mountains District Anzac Memorial Hospital, every 2 years.
The uptake of these Guidelines will be monitored as part of the Blue Mountains City Council performance measures and targets. See Tools and Resources, Section 6 of these Guidelines for the Annual Monitoring Tool.
37
1. Label Reading Guide for Red CriteriaExample 1: Crumbed Chicken Fillet Patty
Crumbed Chicken Fillet Patty Nutrition Panel
Servings per package: 60 Average Serving Size: 120g
Quantity Per Serving
Quantity Per 100g
Energy 1176kj 980kj
Protein 17.4g 14.5g
Fat
– total 15.8g 13.2g
– saturated 4.1g 3.4g
Carbohydrate 18.3g 15.3g
– sugars 0.2g 0.2g
– Sodium 734mg 612mg
Step 1: Identify correct product category. The Crumbed Chicken Fillet Patty is in the Hot Single Food items- Crumbed and Coated foods (eg patties, chicken products) frankfurts, sausages product category and should be assessed against the RED criteria.
Step 2: Look at the quantity per 100g column for
a) Energy (kilojoules)
b) Saturated Fat
c) Sodium
Step 3: Compare per 100g results against RED criteria
If any one of the values is higher than the criteria or it is deep fried it is classifi ed as RED.
The Crumbed Chicken Fillet Patty is lower than the RED criteria values therefore is classifi ed as AMBER. If the Crumbed Chicken Fillet Patty is deep fried it is classifi ed as RED.
Section 6:
Tools and resources
38
Example 2: Sultana and Oat Slice (in an individual package)
Sultana and Oat Slice Nutrition Panel
Servings per package: 2Average Serving Size: 60g
Quantity Per Serving
Quantity Per 100g
Energy 1068kj 1780kj
Protein 8.0g 13.3g
Fat
– total 11.3g 18.3g
– saturated 8.0g 13.3g
Carbohydrate 31.9g 53.1g
– sugars 15.7g 26.2g
Sodium 102mg 170mg
Fibre 4.45g 7.4g
Step 1: Identify correct product category. The Sultana and Oat Slice is in the Breads and Grain Products category under Cakes, Muffi ns, sweet pastries.
Step 2: Sultana and Oat Slice could be red or amber therefore should be assessed against the RED criteria
Step 3: Cakes, Muffi ns, sweet pastries are assessed as per serve sold.
This slice is pre-packaged with a total weight of 120 grams. Therefore it is two times the serve on the label i.e. 60g x 2 = 120g (serve as sold)
Step 4: Look at the quantity per Serve column for
a) Energy (kilojoules)
b) Saturated Fat
The serve sold of this product is two times the average serving size listed.
Therefore the values in the per serve column will need to be doubled to determine the total amount per serve sold (i.e. 120g).
• Energy: 1068 kilojoules x 2 serves= 2136 kilojoules per serve sold
• Saturated Fat: 8.0g x 2 serves= 16.0g per serve sold
Step 5: Compare the adjusted per serve values against the RED Criteria
The Sultana and Oat Slice is greater than 900kJ per serve and greater than 3g saturated fat per serve therefore s a red product.
39
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46
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49
3. Examples of Alternative Healthier Food Options on Colless’ Product List 2008Note: these items have not been assessed against sustainability criteria
BREADS AND GRAIN PRODUCTS
Sara Lee – Mervin’s Blueberry Muffi n AMBER
Sara Lee – 97% Fat Free Muffi n apple and blueberry AMBER
COMMERCIAL, FROZEN/READY TO EAT MIXED MEALS
Allied Chefs – Lasagne GREEN
Allied Chefs – Nacho Dippers AMBER
Allied Chefs – Quicks Lasagne GREEN
Allied Chefs – Quicks Twista Bolognese GREEN
Allied Chefs – Spaghetti Bolognese GREEN
Allied Chefs – Vegetable Lasagne GREEN
Enrico’s Kitchen – Lasagne GREEN
Enrico’s Kitchen – macaroni cheese GREEN
Enrico’s Kitchen – Pizza Slab 3 types AMBER
Enrico’s Kitchen – Twirls Bolognese GREEN
Enrico’s Kitchen – Vegetable Lasagne GREEN
Rice King – Fried Rice GREEN
Rice King – Stir Fry Hokkein Noodles GREEN
Rice King – Traditional Potato Bake GREEN
Sunny Queen – Heat & Serve Omelette Ham & cheese GREEN
HOT SINGLE FOODS ITEMS
Mrs Mac’s – Cruizer Lite Pie AMBER
Mrs Mac’s – Good Eating Pie 120g AMBER
Mrs Mac’s – Good Eating Potato Top Pie AMBER
Mrs Mac’s – Good Eating Sausage Roll AMBER
ICE CREAMS, MILK BASED ICE CONFECTIONS
Bulla – Frozen Yoghurts range of fl avours AMBER
Milo smooth stick ice cream AMBER
Miniz Milo school ice cream AMBER
Nestle Mousse variety of fl avours AMBER
SNACK FOOD BARS
K-Time Twists – 4 fl avours AMBER
SOUPS
Maggi – asparagus soup mix GREEN
Maggi – Minestrone soup mix GREEN
Maggi – thick vegetable soup mix GREEN
Maggi – tomato soup mix GREEN
50
4. Alternative Healthier Food Options available from other distributorsNote: these items have not been assessed against sustainability criteria
DAIRY PRODUCTS AND ALTERNATIVES
Bulla - Lite’ N Healthy Yoghurt – Range of Flavours GREEN
HOT SINGLE FOOD ITEMS
Boss Hogs Hot Dogs – Reduced Fat Frank AMBER
Mamee Express Cup Noodles 60g Beef AMBER
Mamee Express Cup Noodles 60g Chicken AMBER
ICE CREAMS, MILK BASED ICE CONFECTIONS
Enrico’s Kitchen – Gelato chocolate fl avour AMBER
Enrico’s Kitchen – Gelato vanilla fl avour AMBER
Nestlé Vanilla Cup AMBER
Perfection Food Group – Mini Gelato Cup range of fl avours AMBER
SAVOURY SNACK FOODS AND BISCUITS
Movietime Popcorn – 4 fl avours GREEN
Piranha Snacks – 7 fl avours AMBER
Sunrice – 3 pack thin rice cakes- BBQ GREEN
Sunrice – 3 pack thin rice cakes- chicken GREEN
SNACK FOOD BARS
Be Natural – Trail bars 5 whole grains Cranberry AMBER
Be Natural – Trail bars 5 whole grains honey nut AMBER
Be Natural – Trail bars 5 whole grains nut and fruit AMBER
Go Natural – 100% fruit Bar- 3 fl avours GREEN
Go Natural – popcorn and fruit bar AMBER
51
5. General Healthy Food Preparation Tips • Use lean cuts of meat and skinless chicken for burgers and sandwiches. Remove fat and/or
skin before cooking.
• Add lots of salad items to burgers, sandwiches and wraps.
• Use thin scraping of polyunsaturated or monounsaturated margarine or avocado as a spread on sandwiches, burgers, rolls and wraps.
• Use clear ‘oil free’ dressings or those made with canola, olive, sunfl ower and soy oil.
• Use low fat, low salt varieties of products when making menu items.
• Microwave, oven bake or grill foods when possible.
• Try seasoning with herbs and spices.
• Use low or reduced fat milks, low or reduced fat yoghurts, reduced fat cheese or evaporated reduced fat milk.
• Try a proportion of wholemeal fl our to white fl our where possible in baked goods (a ratio of 1:1 works well).
• Use canned fruit in natural juice or with no added sugar.
• Use evaporated skim milk with coconut essence or coconut fl avoured low-fat evaporated milk instead on coconut cream/milk.
• Use polyunsaturated or monounsaturated oil/margarine in cakes and slices.
• Try some of these sandwich fi llings:
• Salad (e.g. lettuce, carrot, tomato, beetroot, cucumber, sprouts, onion)
• Roasted vegetables
• Lean meat
• Skinless chicken
• Fish – tuna, salmon, sardines (including canned varieties but try for canned in spring water)
• Egg
• Reduced-fat tasty cheese
• Cottage cheese, ricotta or quark
• Avocado
• Dried fruit
• Jam
• Peanut butter
• Chutney
• Pickles
• Pesto
52
6. Seasonal Produce Guide: January to JuneFresh fruit and vegetables are higher in nutrients and have a better fl avour than those that have been sitting in storage for months at a time. Eating local and seasonal foods is not only good for you but supports local farmers and the production of crops that are appropriate to our environment.
The following list of seasonal foods has been adapted from www.betterhealth.vic.gov.au.
JANUARY
Fruits: Banana Blackberries Blueberries Grapes Honeydew Nectarine Orange Peach Plum Raspberries Rockmelon Strawberries Tomato Watermelon
Vegetables: Asparagus Beans Beanshoots Beetroot Broccoli Cabbage Capsicum Carrot Celery Cucumber Eggplant Lettuce Mushrooms Rhubarb Turnip Zucchini
FEBRUARY
Fruits: Banana Blackberries Blueberries Grapes Nectarine Orange Peach Pear Plum Strawberries Tomato Watermelon
Vegetables: Asparagus Beans Beanshoots Beetroot Broccoli Cabbage Capsicum Carrot Celery Cucumber Eggplant Lettuce Mushrooms Pumpkin Snow peas Sweetcorn Turnip Zucchini
MARCH
Fruits: Apple Banana Grapes Nectarine Peach Pear Plum Tomato Watermelon Nashi
Vegetables: Asparagus Beans Beanshoots Beetroot Broccoli Cabbage Carrot Cucumber Eggplant Lettuce Mushrooms Potato Pumpkin Snow peas Spring onions Sweetcorn Turnip Zucchini
APRIL
Fruits: Apple Banana Grapes Watermelon Figs Nashi Quince
Vegetables: Asparagus Beans Beanshoots Beetroot Broccoli Carrot Caulifl ower Lettuce Mushrooms Potato Pumpkin Snow peas Spring onion Sweetcorn Turnip Zucchini
MAY
Fruits: Apple Banana Grapefruit Grapes Kiwifruit Watermelon Figs Lemon Persimmons
Vegetables: Beanshoots Broccoli Carrot Caulifl ower Mushrooms Potato Pumpkin Spring onion Turnip
JUNE
Fruits: Banana Grapefruit Lemon
Vegetables: Beanshoots Broccoli Carrot Caulifl ower Fennel Mushrooms Potato Pumpkin Silverbeet
53
JULY
Fruits: Banana Grapefruit Lemon Mandarine Orange
Vegetables: Beanshoots Broccoli Brussels sprout Caulifl ower Fennel Mushrooms Silverbeet
AUGUST
Fruits: Banana Grapefruit Lemon Mandarine Orange
Vegetables: Beanshoots Broccoli Brussels sprout Caulifl ower Fennel Mushrooms Silverbeet
SEPTEMBER
Fruits: Banana Grapefruit Lemon Orange
Vegetables: Artichoke Beanshoots Beetroot Broccoli Brussels sprout Caulifl ower Fennel Mushrooms Silverbeet Spinach
OCTOBER
Fruits: Banana Grapefruit Lemon
Vegetables: Artichoke Asparagus Beanshoots Beetroot Broccoli Brussels sprout Cabbage Caulifl ower Leek Mushrooms Rhubarb Silverbeet Spinach
NOVEMBER
Fruits: Banana Lemon Orange
Vegetables: Artichoke Asparagus Beanshoots Beetroot Broccoli Cabbage Caulifl ower Cucumber Leek Lettuce Mushrooms Peas Rhubarb Spinach
DECEMBER
Fruits: Banana Cherries Honeydew Orange Raspberries Strawberries
Vegetables: Asparagus Beanshoots Beetroot Broccoli Cabbage Capsicum Caulifl ower Celery Cucumber Leek Lettuce Mushrooms Rhubarb Spinach Spring onion Zucchini
Seasonal Produce Guide: July to December
54
7. RecipesThese recipes have been produced by the Healthy Kids School Canteen Association more recipes can be accessed from www.healthy-kids.com.au
Banana Bread (Serves 15)
60g margarine, poly or monounsaturated
¼ cup brown sugar
2 eggs
1 teaspoon vanilla
2 bananas, ripe, mashed
1/2cup milk, reduced fat
1 cup self-raising fl our wholemeal
1 cup self-raising fl our white
1. Cream margarine and brown sugar
2. Add eggs, banana, vanilla and milk
3. Add fl ours to banana mixture and mix lightly
4. Spoon mixture into a well greased loaf pan (14cm x 21cm)
5. Bake in 180°C moderate oven for 50 minutes or until skewer inserted into the loaf comes out clean.
Banana Muffi ns (Serves 12)
1 egg
¼ cup caster sugar
¼ cup canola oil
200g natural yoghurt
3 bananas, ripe, mashed
1 cup wholemeal self-raising fl our, sifted
½ cup self-raising fl our white, sifted
1. Preheat Oven to 200°C. Coat muffi n tray with cooking spray
2. Beat egg, sugar, oil and yoghurt together in a medium sized mixing bowl.
3. Gently fold in bananas and fl our into mixture in one go, DO NOT BEAT as this will make the muffi n tough
4. Once fl our is just combined spoon into prepared muffi n tin, divide equally into 12 cups
5. Bake for 30 minutes or until cooked.
6. Allow muffi ns to sit in the pan for 5 minutes before turning onto a wire rack to cool.
55
Banana Bran Muffi ns 2 eggs
¼ cup sugar
¾ teaspoon bicarbonate soda
½ cup apple sauce (in jar)
1 ½ cup banana, ripe, mashed
½ cup skim milk
½ teaspoon cinnamon
1 tablespoon orange rind (optional)
2 cups self-raising fl our
1 cup unprocessed bran
1. Preheat oven to 200°C. Coat muffi n tray with cooking spray
2. Beat eggs and sugar for 1 minute in a medium sized mixing bowl
3. Stir bicarbonate soda into apple sauce (it will froth) then add to bowl with banana, milk, cinna-mon and rind.
4. Gently fold fl our and bran into mixture in one go, DO NOT BEAT as this will make the muffi ns tough
5. Once fl our is just combined (mixture can look a little lumpy) spoon into prepared muffi n tin, divide equally into 10 cups.
6. Bake for 20 minutes or until fi rm to touch in centre
7. Allow muffi ns to sit in tin for 5 minutes before turning onto wire rack to cool.
Sweet Treat Bread ToastiesSpray canola or olive oil
16 fruit bread, slices
400g canned pie peach or pie apple, in natural juice drained
200g ricotta cheese, reduced fat
pinch ground ginger
pinch ground cinnamon
1. Spray heated toasted sandwich maker with oil
2. Top 8 slices of bread with 2 tablespoons of unsweetened canned pie peach or canned pie apple, 1 tablespoon of reduced fat ricotta spread, sprinkle with ground ginger and cinnamon.
3. Place other side of bread on top
4. Cook until brown.
56
Fried Rice Spray canola or olive oil
2 eggs, lightly beaten
1 cup shallots, sliced
2 green capsicum, chopped
3 cups cabbage, fi nely shredded
2 carrots, grated or fi nely sliced
1 cup peas
1 cup ham, lean, diced
10 cups rice cooked
2 tablespoons fresh parsley, chopped
6 tablespoons soy sauce, slat reduced
1. Spray non-stick wok or frying pan with oil and heat
2. Add the eggs and swirl to create a thin omelette. When the eggs have set and cooked, turn out, cool and cut into short, thin strips
3. Spray the non-stick wok or frying pan with oil and heat again.
4. Add the shallots and capsicum and cook over moderately high heat for 2 minutes, stirring constantly.
5. Add remaining vegetables and diced ham and stir fry for a further 2 mins or until the vegetables are just softened
6. Add the rice and stir until well combined and heated through
7. Stir through the parsley and egg and season with soy sauce
8. Serve into 25x300g plastic containers
Roasted Vegetable Filo Rolls2 cups sweet potato, carrot, pumpkin, red capsicum, cut into small cubes
3 spring onions, sliced
80g ricotta cheese, reduced fat, crumbled
50g feta cheese, reduced fat, crumbled
100g cheddar cheese, reduced fat, grated
1 tablespoon basil, fi nely chopped
1 egg lightly beaten
10 fi lo pastry, sheets
1. Place vegetables on a baking tray and spray lightly with cooking oil spray.
2. Bake at 200° for 20 minutes, turning occasionally until cooked and golden brown. Cool.
3. Combine roasted vegetable, spring onions, cheese, basil and egg in a bowl.
4. Cut fi lo sheets in half crossways. Lightly spray each fi lo sheet with cooking oil spray and fold in half again.
5. Place a table spoon of the vegetable mixture 2 cm from the top edge of the pastry. Fold the sides of the pastry and roll up to enclose the fi lling.
6. Place on a baking tray and bake at 200°C for 15mins or until lightly brown.
7. Serve with a side salad.
57
Dips and SticksSticks• Carrot • cucumber
• Celery • beans
• Snow peas • asparagus
• Baby corn • capsicum (red, green or yellow)
Dips
Serve dips in the bottom of clear plastic cup and add sticks. Keep left over dips in the fridge and add sticks as needed.
Hommus
2x 400g cans of chickpeas, rinsed and drained or dried chickpeas (soaked)
2 cloves of garlic, crushed
½ cup lemon juice
3 tablespoons tahini
¼ teaspoon cumin
pinch of paprika
1. Place ingredients into a blender or food processor
2. Blend until smooth
3. Serve 2 tablespoon in the bottom of plastic cup, chilled, with 6-8 crunchy vegetable sticks
Corn Relish
500g reduced fat ricotta
500g creamed corn
1 cup chopped fresh chives
1. Combine reduced fat ricotta with creamed corn and chives
2. Serve 2 tablespoon in the bottom of plastic cup, chilled, with 6-8 crunchy vegetable sticks
Tzatziki
4 Lebanese cucumbers, peeled and fi nely chopped
4 cups low-fat natural yoghurt
4 cloves of garlic, crushed
4 tablespoons of chopped fresh mint
1. Gently squeeze excess moisture from cucumber in paper towels.
2. Combine yoghurt, garlic and mint in a bowl
3. Add cucumber last
4. Serve 2 tablespoon in the bottom of plastic cup, chilled, with 6-8 crunchy vegetable sticks
59
1. Eat Well Australia A Strategic Framework for Public Health Nutrition 2000- 2010. Strategic Inter-Governmental Nutrition Alliance of the National Public Health Partnership. 2001.
2. Eat Well NSW Strategic Directions for public health nutrition 2003 to 2007. NSW Health. 2002.
3. Australian Bureau of Statistics (2007). 2006 Census QuickStats: Blue Mountains local government area. Retrieved 23rd May, 2008 from http://www.censusdata.abs.gov.au
4. NSW Department of Health (2007). Annual Report 2006/ 07. Retrieved 23rd May, 2008 from http://www.health.nsw.gov.au/pubs/2007/annualreport07.html
5. National Health and Medical Research Council (2003). Dietary Guidelines for Australian Adults. Australia: Commonwealth Department of Health and Ageing
6. National Health and Medical Research Council (2003). Dietary Guidelines for Children and Adolescents in Australia. Australia: Commonwealth Department of Health and Ageing
7. NSW Health. (2007). Healthier food and Drink Choices in NSW Health Facilities. Retrieved 14th April 2008 from http://ambulance.nsw.gov.au/policies/pd/2007/pdf/PD2007_081.pdf
8. Queensland Health. (2007). A Better Choice: Healthy Food & Drink Supply Strategy for Queensland Health Facilities. Retrieved 14th April 2008 from http://www.healthqld.gov.au/ph/Documents/hpu/32511_a.pdf
9. The Cancer Council (n.d) Workplace Healthy Catering: Sample Guidelines. Retrieved 16th June 2008 from www.cancercouncil.com.au
10. The Cancer Council- Workplace Healthy Catering: Sample Guidelines accessed from www.cancercouncil.com.au on 16th June 2008
11. Heart Foundation’s Healthier Catering Guidelines 2003, accessed from www.heartfoundation.org.au on 16th June 2008 (updated guidelines due to be released in July 2008).
12. FSANZ. (2007). Fact Sheets for Charity and Community Organisations-Temperature Control. Retrieved 22nd May 2008 from http://www.foodstandards.gov.au/_srcfi les/ChriatyFS_Temperature_Control_July07.pdf
13. The Conscious Cook - sustainable cooking and living. Giselle Wilkinson. Brolga publishing 2008
14. Sustainable Seafood: Towards an ocean wise Australiahttp://www.acfonline.org.au/uploads/res/res_oceanwisebrochure.pdf
Section 7: References and Relevant Websites
60
15. Australian Marine Conservation Society – Sustainable Seafood Guidehttp://www.marineconservation.org.au
16. Australian Conservation Society – Eat Greenhttp://www.acfonline.org.au/default.asp?section_id=147
17. Australian Bureau of Statistics – Year Book Australia 2003, Environmental Impacts of Agriculturehttp://www.abs.gov.au/AUSSTATS/abs@.nsf/featurearticlesbyCatalogue/3319EB4D2D14BD2DCA256CAE0015BAD3?OpenDocument
18. Sydney Food Fairness Alliance – Discussion Sheets (eg.Food Miles)http://www.sydneyfoodfairness.org.au
19. The Royal Australian College of General Practitioners; Environmental toxins and health – the health impact of pesticides http://www.racgp.org.au/afp/200712/21201
20. Seasonal Food Guides www.sydneymarkets.com.au www.betterhealth.vic.gov.au
21. Cittaslow Blue Mountainshttp://www.katoombachamber.com/
22. The True Food Network (GreenPeace) True Food Guide – indicates which brands do and don’t contain GM ingredientshttp://www.truefood.org.au/guide2.html
23. Blue Mountains Food Coop http://www.bluemtnsfood.asn.au/
24. Organic Federation of Australiahttp://www.ofa.org.au/
25. Organic Food Directory & Directory of Organic Certifi ershttp://www.organicfooddirectory.com.au
26. Fairtrade Association of Australiahttp://www.fta.org.au/
27. Fairtrade Labelling Organisationhttp://www.fairtrade.net/30.html
28. Australian Farmers Market Associationhttp://www.farmersmarkets.org.au
6161
THE DIETARY GUIDELINES FOR CHILDREN AND ADOLESCENTS IN AUSTRALIA
Encourage and support breastfeedingChildren and adolescents need suffi cient nutritious foods to grow and develop normally
• Growth should be checked regularly for young children
• Physical activity is important for all children and adolescents
Enjoy a wide variety of nutritious foodsChildren and adolescents should be encouraged to:
• Eat plenty of fresh vegetable, legumes and fruits
• Eat plenty of cereals (including breads, rice, pasta and noodles) preferably wholegrain
• Include lean meat, fi sh, poultry and/or alternatives
• Include milks, yoghurt, cheese and/or alternatives. Reduced fat milk is not suitable for young children under 2 years old, but reduced fat varieties should be encouraged for older children and adolescents
• Choose water as a drink
Care should be taken to:
• Limit saturated fat and moderate total fat intake. Low fat diets are not suitable for infants
• Choose foods low in salt
• Consume only moderate amounts of sugars and foods containing added sugars
Care for your childs food: prepare and store it safely
THE DIETARY GUIDELINES FOR AUSTRALIAN ADULTS
Enjoy a wide variety of nutritious foods:
• Eat plenty of vegetable, legumes and fruits
• Eat plenty of cereals (including breads, rice, pasta and noodles) preferably wholegrain
• Include lean meat, fi sh, poultry and/or alternatives
• Include milks, yoghurt, cheese and/or alternatives. Reduced fat varieties should be chosen where possible.
• Drink plenty of water
Prevent weight gain: be physically active and eat according to your energy needsCare for your food: prepare and store it safelyEncourage and support breastfeeding
Appendix 1: The Dietary Guidelines for Children
and Adolescents in Australia
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