31

Developing and modifying recipesMaking changesIt is a challenge to develop exciting recipes that are healthy as well as tasting and looking good. Caterers need recipes that work well, resulting in high-quality products that people enjoy eating and keep buying.

Many recipes can be developed or changed to meet the Ministry of Health’s food and nutrition guidelines for children and adolescents. When modifying recipes, replace, reduce or remove the ingredients that are:

• high in fat (such as oil, margarine, butter and cream)

• high in sugar (such as sugar and honey)

• salty (such as salt, soy sauce, soup mixes and stock powders)

• low in fi bre (such as white bread and white fl our or with little or no fruit and vegetables).

Ask these questions about added fat, salt or sugar:

1. Can it be left out?2. Can the amount be decreased?3. Can a substitute be used to improve the nutritional value or taste?4. Could other ingredients be added to improve the nutritional value?5. Can the preparation or cooking methods be changed to reduce the fat content?

The ingredient checklist on pages 33–34 can be used to fi nd suitable ingredient substitutions. These, plus alternative preparation and cooking methods summarised on pages 38–41, will result in recipes that help to meet the requirements of the food and nutrition guidelines (lower in fat, salt and sugar and higher in fi bre).

But remember that not all recipes can be low in fat, salt and sugar – for example, a chocolate cake. If ingredients can’t be substituted, look for healthy alternatives to replace these recipes.

32

Updating an existing recipeAlthough there are many new and exciting recipes available, favourites can still be used. Here is one example of how an existing recipe can be updated to make it healthier.

Lasagne

(25 servings)

RECIPE SUGGESTED CHANGES

50 ml oil500 g onions2 cloves garlic1 tablespoon basil1 tablespoon oregano2.5 kg mince1.5 kg tomatoes0.75 kg tomato purée100 g cornfl our

Leave out oil.

Reduce meat; use 1.75 kg lean mince and 1 kg silverbeet or spinach.

In a large pan, sauté garlic and onions.

Add oregano and basil and cook until onions become translucent.

Simmer onions, garlic and herbs with mince and tomato purée.

Add mince and cook until brown. Add tomatoes and tomato purée. Cover and simmer for 1 hour. Mix the cornfl our to a thin paste with a little liquid and add to the cooked mince mixture to thicken.

500 g lasagne

Cook the lasagne noodles in boiling water until tender. Drain.

Steam silverbeet.

75 g butter50 g fl our½ teaspoon saltpinch pepper750 ml milk625 g tasty cheese, grated

Use margarine.

Leave out the salt.

Use low-fat milk. Use 500 g tasty cheese and 125 g cottage cheese.

To make the cheese sauce melt the margarine (butter), stir in the fl our and seasonings and cook 2–3 minutes, stirring constantly until the mixture is smooth. Gradually add the milk, stirring constantly, until boiling. Simmer until the sauce thickens. Add 125 g of the cottage (tasty) cheese.

Line greased deep baking dishes with lasagne sheets, then a layer of meat sauce, then cheese sauce, then a layer of silverbeet, and then grated cheese. Repeat these layers, fi nishing with a grated cheese layer. Bake in a moderate oven for 30 minutes.

Nutritional analysis per serving

Energy Fat Fibre

Original recipe 3353 kJ 34 g 3 g

Changed recipe 1496 kJ 15 g 5 g

This recipe has been brought more in line with the food and nutrition guidelines in the following ways.

The fat content is halved by:

• leaving out the oil

• using lean mince

• using less mince

• replacing full-cream milk with low-fat milk

• replacing some of the tasty cheese with cottage cheese.

The proportion of saturated to polyunsaturated fat is reduced by:

• using margarine instead of butter.

The fi bre content is increased by:

• replacing some of the meat with silverbeet.

The salt content is reduced by:

• leaving out salt.

Ingredient checklistWhen buying ingredients, it is a good idea to read the nutrition information panel on the packaging to check the nutrient content (energy, fat, salt, sugar and fi bre). See the appendix for information on interpreting labels. Catering packs of some products may not have a nutrition information panel, but the ingredient list will say whether fat, salt or sugar is added. If it is diffi cult to tell, ask the manufacturers or distributors of the products for nutrient information.

Foods SUGGESTED ALTERNATIVES RESULTS

Bread, pita bread Wholemeal or wholegrain varieties More fi bre

Breadcrumbs - white Wholemeal breadcrumbs More fi bre

Butter Unsaturated margarine and oil; reduce amount if possible

Less saturated fat

Canned vegetables No added-salt varieties, fresh or frozen Less salt

Casseroles Added rice, barley, oats to thicken More fi bre

Cheddar cheese Lower fat hard cheese (eg, edam, mozzarella, parmesan)

Less fat

Chutneys and pickles

Reduced-salt varieties where available; use sparingly.

Less salt and sugar

Coconut cream Reduced amount or diluted with low-fat milk

Light coconut cream

Lower fat evaporated milk plus coconut essence

Low-fat yoghurt mixed with small amounts of desiccated coconut

Less fat

Less fat

Less fat

Less fat

Cream Reduced-fat cream, if whipping is not required

Low-fat natural yoghurt as part or complete replacement

Less fat

Less fat

Cream cheese Low-fat soft cheese (eg, cottage cheese, ricotta, quark, low-fat cream cheese)

Less fat

Foods SUGGESTED ALTERNATIVES RESULTS

Evaporated milk – full cream

Lower fat or light evaporated milk Less fat

Fish – canned Canned in water or brine (not oil); drain brine off before use

Less fat and salt

Flour Wholemeal fl our or ½ white, ½ wholemeal More fi bre

French dressing Vinaigrettes or no-oil commercial dressingHome-made, interesting combinations of vinegars, fruit juices, herbs and spices (see Recipes section)

Less fat

Fruit – canned – fresh

Non-sweetened or canned in own juiceWhole – peeled only when necessary

Less sugarMore fi bre

Icing Dusting with icing sugar Less sugar

Icing – cream cheese

Ricotta cheese, yoghurt, honey Less sugar and fat

Margarine and spreads or oil

Reduced amount if possible

Oil sprays

Low-salt margarines and spreads

Less fat

Less fat

Less salt

Mayonnaise and salad dressings

Reduced-fat mayonnaise

Standard mayonnaise and dressings diluted with low-fat yoghurt or milk

Less fat

Less fat

Meat Lean meats; remove visible fat

Reduced quantity extended with dried beans, peas or lentils, rice, pasta or vegetables

Less fat

Less fat and more fi bre

Milk Low-fat milk Less fat

Peanut butter and other nut spreads

Low-salt varieties; small amounts Less salt and fat

34

Foods SUGGESTED ALTERNATIVES RESULTS

Poultry Skin removed before serving (before cooking with moist methods, such as casseroles; after cooking by grilling, roasting)

Less fat

Powdered soup mixes

Low-salt varieties, where availableAdd plenty of water and vegetables

Less saltMore fi bre

Salami and bacon Very small amounts, only to fl avour dishes

Lean, unprocessed meat

Less fat and salt

Salt Iodised salt, used sparingly

Herbs, spices, lemon juice, pepper as fl avourings

Less salt

Sauces Stocks, water, fruit juice, low-fat milk, yoghurt; thickened with fl our, cornfl our or arrowroot

Less fat

Sauces – ready-made

Very small amounts

Low-fat or low-salt varieties, if available

Less saltLess fat and salt

Sauces – tomato, sweet chilli, BBQ, satay/peanut

Reduced-salt varieties where available; use sparingly

Less salt

Sausages and sausage meat

Reduced amount, extended with rice, pasta, legumes, bread or vegetables

Do not add fat when cooking. Pre-cook sausages.

Less fat, more fi breLess fat

Sour cream Unsweetened low-fat yoghurt or small amounts of reduced-fat sour cream

Less fat

Soy, fi sh, oyster and other Asian sauces

Low-salt varieties

Reduced amount

Less saltLess salt

Spreads – jam, honey, yeast spreads

Use sparingly Less sugarLess salt

Stock cube Home-made stock

Reduced vegetable-cooking water

Less saltLess salt

SUGGESTED ALTERNATIVES RESULTS

Sugar, honey and golden syrup

Reduced amounts, if possible Less sugar

Vegetables – fresh Whole – peeled only when necessary

No added salt

More fi breLess salt

Yoghurt Reduced-fat varieties Less fat

Fat content of cheeses

FAT CONTENT RANGE CHEESE TYPES

less than 15% Cottage, ricotta, low-fat cream cheese, low-fat cheese slices

15–29% Edam, mozzarella, feta, cheese slices, low-fat or light cheddar, camembert

30–40% Cheddar (mild and tasty), colby, cream cheese, parmesan, gouda, gruyère

35

Preparation and cooking methods checklist

FOODS PREPARATION AND COOKING METHODS RESULTS

Vegetables Peel only when necessary.

Use a sharp knife when cutting to minimise losses of vitamin C.

Prepare as close to cooking time as possible; do not soak.

Use little or no salt.

Boil in a little water, microwave or steam. Do not overcook.

Sauté or stir-fry by brushing the pan with a small amount of oil then adding a little water.

More fi bre

Conserved vitamins

Conserved vitamins

Less salt

Conserved vitamins

Less fat

Fruit Peel only when necessary.

Use a sharp knife to cut fruit thinly and minimise losses of vitamin C.

Stew in a little water with no added sugar.

More fi bre

Conserved vitamins

Less sugar

FOODS PREPARATION AND COOKING METHODS RESULTS

Potatoes Bake, microwave, boil or mash rather than using added fat to roast, fry or deep-fry.

Less fat

Meat and poultry (including processed meat products such as meat patties and crumbed products)

Trim visible fat off meat.

Grill, stew, bake or roast on a rack with no added fat.

Brown or stir-fry by brushing the pan with a small amount of oil and then adding water if necessary.

Remove skin from chicken.

Precook mince and sausages; drain off fat.

Less fat

Less fat

Less fat

Less fat

Less fat

Fish Poach, grill, microwave, bake or steam ratherthan fry.

Bake crumbed fi sh instead of frying or deep-frying.

Less fat

Less fat

Casseroles If time allows, make ahead, chill overnight and skim fat off the surface.

Thicken or extend with vegetables, rice, split peas or dried beans.

Trim visible fat off the meat or buy pre-trimmed meat.

Less fat

More fi bre

Less fat

Boil-ups Trim visible fat off the meat or order/buy pre-trimmed meat.

Halfway through boiling, pour out the fatty water, refi ll the pot and continue to simmer the meat.

Add lots of vegetables.

Less fat

Less fat

More fi bre

Pancakes, fritters, pikelets, etc

Brush cooking surface sparingly with unsaturated oil.

Use non-stick pan.

Less fat

36

Fats and oilsFood contains a mixture of three types of fats: polyunsaturated, monounsaturated, and saturated. For example, butter is mainly saturated fat; olive oil is mainly monounsaturated fat.

All fats contain the same amount of kilojoules (energy).

Polyunsaturated fats

Use these in small amounts. Good food sources of polyunsaturated fats are:

• polyunsaturated vegetable oil, such as saffl ower, soybean, sunfl ower, corn

• polyunsaturated margarines

• oils naturally present in fi sh

• seeds and nuts (eg, walnuts, pine nuts and brazil nuts).

Omega-3 fats are types of polyunsaturated fat found mainly in oily fi sh (such as tuna, kahawai, trevally, kingfi sh, warehou, dory, salmon, sardines and mussels), canola oil or canola margarine, fl axseed oil (linseed oil), and walnut oil.

Monounsaturated fats

Use these in small amounts. Good food sources of monounsaturated fats are:

• avocado and avocado oil

• peanuts and peanut butter

• canola oil and peanut oil

• olives and olive oil

• olive-oil-based margarine

• rice bran oil

• nuts (eg, cashews, almonds, macadamias, pistachios, hazelnuts).

Saturated fats

These are the ones to reduce or avoid. Major sources are:

Dairy fats:

• butter, light butter, butter blends, semi-soft butter and shortenings

• milk (homogenised or full cream)

• hard cheeses, cream cheese, mascarpone, and double and triple cream soft cheeses

• cream, sour cream, ice cream.

Meat fats:

• lard, dripping, suet and beef tallow

• white visible fat on beef, mutton, lamb, pork, poultry and fatty mince.

• processed meat, such as luncheon, salami, most sausages, canned corned beef.

Tropical oils

While most saturated fats are of animal origin, there are two saturated vegetable oils:

• coconut oil

• palm oil.

These are used widely in the food industry for deep-frying and to make snack foods, pastries and biscuits.

Hydrogenated vegetable oils

Oils are hydrogenated to make them less susceptible to fl avour changes and/or to make them solid. These are used by the food industry to make foods such as pastry (pies, savouries), biscuits, muesli bars, commercial cakes and muffi ns. These fats may be found listed in the ingredient list on food packaging as vegetable fat, baking margarine or vegetable shortening.

Trans-unsaturated fats

Trans-fats are formed during the conversion (hydrogenation or hardening) of oil to margarine. Some also occur naturally. Some margarines have had the trans-fat removed and are labelled ‘trans-free’.

3737

The following table summarises which fats to use and which fats to avoid.

BEST CHOICES AVOID

Mainly polyunsaturated

Mainly monounsaturated

Mainly saturated and/or with high content of trans-unsaturated

Fats and oils Saffl ower oil

Wheatgerm oil

Soybean oil

Sesame oil

Sunfl ower oil

Olive oil

Canola oil

Peanut oil

Avocado oil

Rice bran oil

Lard, suet

Dripping, beef fat

Palm oil

Coconut oil

Hydrogenated oils – baking margarine

Hard white block fats

Spreads Polyunsaturated spreads made with sunfl ower oil

Monounsaturated spreads made with canola or olive oil

Butter, light butter

Butter blends

Semi-soft butter

Shortenings

Nuts and seeds

Walnuts

Pine nuts

Pumpkin seeds

Sunfl ower seeds

Sesame seeds

Peanuts

Almonds

Cashews

Coconut cream

Fruit Avocados

Olives

Dairy products Sour cream

Cream cheese

Double cream cheese

Cream

Meat, fi sh, chicken

Oily fi sh Oily fi sh Visible white meat fat

Chicken skin and fat

Other Chocolate

Replacing fats

When replacing butter with margarines and oils you need to consider the amount and type of fat. For baking, light margarines are not suitable as they need to have a total fat content greater than 60 g per 100 g to be successfully substituted for butter. Oil can replace melted butter, for example, in muffi ns. There are no guarantees of the recipe succeeding when hard fat, such as butter, is replaced with liquid oil. Test adapted baking recipes if the type or amount of fat is changed or reduced.

Principles of menu planning

38

Planning the menu in advance helps the caterer to:

• meet the nutritional needs of students

• provide a variety of food items

• keep to the budget

• plan catering staff workloads

• evaluate and improve the menu according to customer and staff feedback

• provide a record or summary for customers and school personnel.

Consider:

• customer characteristics – nutritional requirements, preferences, cultural and religious backgrounds and special diets, such as for vegetarians

• food characteristics – variety and taste, appearance, cultural and social acceptability, seasonal variations, ease of serving at peak times, cost

• resources – fi nance, staffi ng, preparation and cooking facilities, storage capacity.

How to plan the menu:

1. Check any recent consumer feedback about previous menus and any special dietary requirements that need to be taken into account.

2. Decide on the menu structure, that is, what kinds of foods will be offered at the times the canteen is open, for example, breakfast, snacks, hot dishes, sandwiches and/or rolls, soups, and so on. Are there any special events or theme days in the school?

3. Use the template provided or develop your own: for example, if your menu is small and you only need to plan sandwiches and rolls (types of bread and fi llings), you could develop your own template.

4. Start your planning; have old menus, customer feedback, new recipe ideas and the Catering Guide: Food and Beverage Classifi cation System for Years 1–13 at hand.

5. Plan each type of menu item in turn, so you can concentrate on one kind of item at a time.

• Fill in standard items that are the same every day.• Plan the main hot dish or dishes. • Plan hot snack items.• Plan sandwiches and/or rolls.• Plan other items.

6. Review the menu each day for repetition of major ingredients, fl avours and colours.

7. Consider some form of customer feedback, such as a questionnaire or student and staff forums.

Menu planning template

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Breakfast

Hot items

Cold items

Drinks

Interval

Hot items

Cold items

Drinks

Lunch

Hot items

Cold items

Other

Drinks

Safe food handling practices in the canteen

Why is food safety so important?Food can be dangerous if not handled, prepared and stored correctly. It is important to reduce the risk of spreading bacteria from the people preparing the food to the customers. Children are particularly vulnerable, so it’s essential that school canteen staff practise safe food handling skills.

Food Hygiene Regulations Premises that sell food are governed by the Food Hygiene Regulations 1974. Although school canteens may not require registration under these Regulations, some safe food handling requirements in the Regulations still apply. Contact the Local Authority Environmental Health Offi cer for further information on the Regulations.

Tips for food safety

How to store food

• Order only what is needed and rotate stock properly. This will reduce waste and loss of quality.

• Store food under recommended conditions.

• Ensure that refrigerator and freezer temperatures are monitored and meet required standards (2–4°C for fridges and minus 15 to minus 18°C for freezers).

• Consider refrigerator space when menu planning: avoid overloading it.

• Store raw foods below cooked foods in the fridge. Keep food covered while on display or in storage.

• Foods that are prone to bacterial contamination include raw and cooked meats (including chicken), dairy products, seafood, ready-packed salads and vegetables, cooked rice and pasta and products containing egg or other protein-rich foods (for example, quiche, soya bean products).

Personal hygiene

• Wash hands before handling food and between preparing different foods. Avoid touching hair or face. Keep hair covered (or tied back) when preparing and serving food.

• Avoid unnecessary handling of food by using utensils like tongs, scoops and spoons instead of hands. Use disposable gloves (change gloves regularly).

• Taste food with a clean spoon, not fi ngers.

• Any food worker with vomiting, diarrhoea or infections should not be working with food.

• Cover cuts or sores on hands or arms with coloured sticking plasters and disposable gloves. This is to stop germs from the wound contaminating the food and sticking plasters from falling into the food. If the wound cannot be covered, the food worker must not handle unwrapped food.

Food preparation and cooking

• Clean kitchen surfaces thoroughly before preparing food and between preparation of different foods – especially raw and cooked foods.

• Wash all fruit and vegetables thoroughly before use.

• Cook hot foods thoroughly and reheat foods until piping hot.

• Do not refreeze thawed or heated food.

• Do not reheat hot foods more than once.

• Keep food at safe temperatures, that is, keep hot foods hot and keep cold foods cold.

− Remember the Two-hour Rule: never leave perishable foods between 4ºC and 65ºC for more than two hours.

− Keep cold foods in a refrigerator before serving.

• Always hot-wash equipment immediately after preparing raw meats or use separate utensils and/or knives and chopping boards for raw and ready-to-eat foods.

40

41

How should utensils be cleaned?

• Wash chopping boards and utensils thoroughly in very hot water and detergent, rinsing in very hot water and regularly changing tea towels and cloths.

• Wash dishes thoroughly either in a dishwasher or in very hot water and detergent, again rinsing them in very hot water. Leave to air dry.

What about volunteers?

• Ensure staff and volunteers keep to food safety procedures. Provide reminders, for example, posters or signs on walls, and suitable training.

Basic food safety courses are usually short, involve practical and theory sessions and may not have an exam. Courses are available at local polytechnics and by distance learning (for example, The Open Polytechnic of New Zealand).

More information on food safety issues is available at www.nzfsa.govt.nz

41

42

Equipment needs in the kitchenThe equipment required for each canteen will vary; however, a basic list is provided with suggested uses. Not all of this is essential. It will depend on the type of foods served.

EQUIPMENT USEFUL FOR

Preparation

Food processor or blender Salad ingredients, sandwich fi llings, soup, vegetables, smoothies

Vegetable knives (regularly sharpened) Fruit and vegetable preparation

Electric knife or serrated bread knife Sandwich preparation

Spatula Spreading on breads, rolls, and pizzas

Lidded containers or portioned container Storage of sandwich fi llings to simplify sandwich preparation

Cling fi lm dispenser Sandwich wrapping

Fridge with adequate space Safe food storage; smoothies

Freezer with adequate space Safe food storage; slushies

Bench space Food preparation

Disposable gloves Reducing direct hand contact with food

Cooking

Sandwich press, toasted-sandwich maker Panini, toasted sandwiches, wraps

Non-stick pans Bolognese sauce

Stockpot or crock pot Soups, curries, sauces

Hot plate Crumbed fi sh/chickenHamburger patties

Toaster (multiple slices) or oven grill Toasting bread options

Pie warmer Keeping cooked foods hot (eg, pizza, toasted sandwiches)

Heavy-based pan or wok Stir-frying; meat sauces

Probe thermometer Checking temperature of food or storage space

Microwave oven Popcorn; heating foods

Conventional oven Hot meal options, wedges, pizza, muffi ns, scones

Oven baking dishes Macaroni cheese, fi sh pie

Muffi n trays (mini and standard size) Suitable sizes of muffi ns, bread cases, mini quiches

Quiche dishes Self-basing quiche; frittata

43

What to include in a catering contract

School management is responsible for ensuring that contract caterers in the school canteen provide foods and drinks that meet the students’ nutritional needs. These guidelines for contracting caterers will help management to write contracts that set and maintain high standards for the school canteen catering service.

Food choicesTo ensure that nutritious, appetising foods will be available, the contract should specify that the contractor provide food consistent with the:

• food and nutrition guidelines for children and adolescents

• Food and Beverage Classifi cation System

• Catering Guide

• school food and nutrition policy.

The contract may include information about food preparation, availability, safety and evaluation to give the contractor more detail about what is required. Providing information about the Food and Beverage Classifi cation System and this Catering Guide for schools could do this.

Food preparationThe contract may specify:

• the type of service required, for example, café style including hot meals, snacks and sandwiches

• the way in which food is to be presented, for example, café style using refrigerated cabinets for displaying food

• a level of presentation appropriate to the situation.

Food availabilityThe contract may specify:

• the numbers and types of meals required and the times for serving those meals and snacks

• different foods for occasions, for example, sports days and other special events.

Food safetyThe contract should specify that safe food handling practices are adhered to at all times.

For more information about food safety, contact your local authority or district health board.

EvaluationThe contract may specify methods for checking that the standards of the contract are being met. For example:

• Times are specifi ed for regular meetings between the contractor and the client.

• Menus are presented to the client on a regular basis.

• The contractor will regularly seek customer feedback and make the results of customer surveys available to the client, including details of changes to be made.

4

44

Understanding labelsTo make informed food choices that contribute to a healthy diet, it’s important to know how to read nutrition information panels and understand what they mean. Nutrition information panels (NIP) are usually found on the back of the pack. They provide information on the amount of kilojoules (energy), protein, total fat, saturated fat, carbohydrates, sugar and sodium (salt) found in that food or drink.

The User Guide sets out nutrient criteria tables for occasional foods and drinks, showing where they fi t within the classifi cation system (see appendix 2 of the User Guide). A list of foods will be available later in 2007 to assist in planning everyday and sometimes menu choices. The lists will make it easier to work out which category the foods and drinks that are sold or provided at school fi t into. In the meantime, the information on product labelling is provided to assist with menu planning.

Tip: Always check the serving size of the food product. The serving size

given on some

food and drink

labels may be

quite different to

what you would

provide in the

school.

The serving size is most critical for sometimes and occasional food items. Two product groups have specifi c serving size limits: drinks and snack items. For these products check the ‘per serving’ column of nutrients.

For most other products check the ‘per 100 g’ column of nutrients.

Nutrition InformationServing per package: 3Serving size: 150 g

Quantity per serving

Quantity per 100 g

Energy 677 kJ 405 kJ

Protein 6.1 g 4.2 g

Fat, total – saturated

7.4 g4.0 g

4.9 g2.5 g

Carbohydrate – sugars

18.8 g8.8 g

12.6 g 5.9 g

Fibre 1.2 g 0.8 g

Sodium 450 mg 300 mg

Note: The fi gures in red are the nutrients of importance for the Food and Beverage Classifi cation System.

This indicates the number of servings per package. It is simply a guide given by the food manufacturer.

For consistency compare products per 100 g.

This is the amount of kilojoules (energy) a food or drink provides.

454

What to look for on labelsThe Food and Beverage Classifi cation System focuses on three nutrients: energy (measured in kilojoules), saturated fat, and sodium (salt). Fibre is also a focus for some product groups.

Energy

Foods and drinks provide the energy we need for our bodies to grow and function. Energy from foods and drinks is released when food is eaten and then broken down in the body. Energy is measured in kilojoules (kJ).

Balancing the amount of kilojoules consumed (through foods and drinks) with kilojoules expended (through activity and growth) is important for good health.

• The nutrients that provide energy are protein, carbohydrate and fat.

• Foods that are high in fat or sugar are often high in kilojoules (energy) and lacking in essential nutrients, including vitamins and minerals, and fi bre. Many of these foods do not fi t into the four food groups (see page 4).

Fat

All fats are a mixture of saturated (which includes trans-fatty acids) and unsaturated fats (both monounsaturated and polyunsaturated fats). Food contains a mixture of the three types of fat but one type of fat usually dominates in food. For example, foods of animal origin mainly contain saturated fat (such as butter and meat fat) whereas foods of plant origin (such as nuts, vegetable oils and avocado) contain mainly polyunsaturated and monounsaturated fat.

All fats contain the same amount of kilojoules (energy)

per gram – use them in small amounts.

46

Saturated fats

It is recommended that consumption of saturated fats is reduced. These fats are found naturally in animal products (for example, meat and dairy products, coconut and palm oils). They are also found in many processed foods that are in the sometimes and occasional categories. Examples of processed foods containing saturated fats include pastries (pies, savouries), snack bars, and commercially produced cakes, biscuits and muffi ns.

Choose foods low in saturated fats.

Polyunsaturated fats and monounsaturated fats

Food sources of these unsaturated fats are:

• vegetable oils and margarines

• oils naturally present in fi sh

• seeds and nuts.

Salt (sodium)

Limit high-salt foods.

Salt is a compound called sodium chloride. Sodium is an essential mineral in tiny amounts. Large amounts of sodium can lead to poor health.

• Salt is used to add fl avour. It is also an essential ingredient in some foods as a preservative.

• Common processed foods containing sodium are bread, cheese, biscuits, cakes, convenience foods and sauces.

• Most of the salt in our diets (up to 85 percent) is from processed and manufactured foods.

• The remainder of the salt in our diet is from salt added to foods in cooking or at the table.

Fibre

Choose foods with fi bre where possible.

Fibre is a form of carbohydrate found in wholegrain breads and cereals, vegetables and fruit, and legumes and nuts. Fibre has formerly been called roughage or bulk.

• Animal foods contain no fi bre.

• Processing can reduce the fi bre content of foods.

47

Useful resourcesMinistry of Health

• Eating for Healthy Children Aged 2 to 12

• Eating for Healthy Teenagers: A Teenager’s Guide to Healthy Eating

• Eating for Healthy Vegetarians

Order from: www.healthed.govt.nz

• Food and Nutrition Guidelines for Healthy Children Aged 2–12 Years: A Background Paper

• Food and Nutrition Guidelines for Healthy Adolescents: A Background Paper

Order or download from: www.moh.govt.nz or phone (04) 496 2277 or email moh@wickliffe.co.nz

• NZ Food NZ Children: Key Results of the 2002 National Children’s Nutrition Survey

• User Guide: Food and Beverage Classifi cation System for Years 1–13

Ministry of Education

• Food and Nutrition for Healthy, Confi dent Kids: Guidelines to Support Healthy Eating Environments in New Zealand Early Childhood Education Services and SchoolsEmail: orders@learningmedia.co.nz

• Te Kete Ipurangi The Online Learning Centre: www.tki.org.nz

National Heart Foundation of New Zealand

School Food Programme

• This programme provides schools with resources, guidance and support to develop an environment that encourages healthy eating. Four levels of Heartbeat Awards will provide recognition of a school’s commitment towards fostering a healthy eating environment.

Catering Guidelines

• Heartbeat Catering Guidelines for Adolescents. This book provides detailed information for residential institutions supplying food for adolescents.

Recipe Books

• Heartbeat Recipes and Food Ideas for Caterers by Heather Fear, Sally Mackay and Leanne Young. This includes recipes for 10, 25 and 100 serves.

• Pacifi c Recipes for the Heart: Pacifi c Islands Heartbeat Programme.

Order from: www.heartfoundation.org.nz

Te Hotu Manawa Maori

Te Hotu Manawa Maori provides leadership, support, education and advocacy to empower Maori communities to improved health through good nutrition and participation in regular physical activity. Services include train the trainer courses, health education resources, networking opportunities and advocacy advice for issues affecting Maori, including nutrition and physical activity.

Contact: www.tehotumanawa.org.nz

District Health Boards (Public Health)

The Ministry of Health’s health education pamphlets are available from a network of authorised providers around New Zealand. To access this list follow the link: www.healthed.govt.nz/contact/us.aspx

Resources from other organisations

• Kai Lelei: Recipes for Large Families. Published by the Auckland Regional Public Health Service. Economical recipes for eight to ten people, using basic ingredients.

• Safe Food: A Food Safety Course for the Food Worker, by Pip Duncan and Liz Fitchett. A food safety manual for food workers with information on safe food handling, causes of food poisoning, and strategies to prevent this.

Websites

Ministry of Health website of district health board links:www.moh.govt.nz/moh.nsf/indexmh/contact-us-dhb

New Zealand Food Safety Authority for food safety, including food allergies: www.nzfsa.govt.nz

Food allergies: www.allergy.org.nz

Food Standards Australia New Zealand:www.foodstandards.gov.au/foodmatters/foodlabelling.cfm

New South Wales School Canteen Association: www.schoolcanteens.org.au and www.healthy-kids.com.au

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ReferencesAuckland Regional Public Health Service. 2006. Kai Lelei: Recipes for Large Families. (2nd ed.) Auckland: Auckland Regional Public Health Service and Counties Manukau District Health Board.

Duncan Pip, Fitchett Liz. 2005. Safe Food: A Food Safety Course for the Food Worker (3rd ed.). Auckland: Pearson/Hospitality Press.

Fear Heather, Mackay Sally, and Young Leanne. 1993. Heartbeat Recipes and Food Ideas for Caterers. Auckland: National Heart Foundation of New Zealand.

Ministry of Education. 2007. Food and Nutrition for Healthy, Confi dent Kids: Guidelines to Support Healthy Eating Environments in New Zealand Early Childhood Education Services and Schools. Wellington: Learning Media.

Ministry of Health. 1997. Food and Nutrition Guidelines for Healthy Children Aged 2–12 Years: A Background Paper. Wellington: Ministry of Health.

Ministry of Health. 1998. Food and Nutrition Guidelines for Healthy Adolescents: A Background Paper. Wellington: Ministry of Health.

Ministry of Health. 2003. NZ Food NZ Children: Key Results of the 2002 National Children’s Nutrition Survey. Wellington: Ministry of Health.

Ministry of Health. 2005. Eating for Healthy Children Aged 2 to 12/Te Kai Totika mo te Hunga Kohungahunga (rev. ed). Wellington: Ministry of Health.

Ministry of Health. 2006. Eating for Healthy Teenagers: A Teenager’s Guide to Healthy Eating (rev. ed). Wellington: Ministry of Health. Available at www.healthed.govt.nz/resources/eatingforhealthyteenagersateenager.aspx

Ministry of Health. 2007. User Guide: Food and Beverage Classifi cation System for Years 1–13. Wellington: Ministry of Health.

National Heart Foundation. 2003. Heartbeat Catering Guidelines for Adolescents. Auckland: National Heart Foundation of New Zealand.

National Heart Foundation. 2003. Pacifi c Recipes for the Heart: Pacifi c Islands Heartbeat Programme. Auckland: Pearson Education New Zealand.

Regan A. 2007. New Zealand Children’s Dietary Intakes During School Hours: Results from the National Children’s Nutrition Survey 2002. A thesis submitted for the degree of Master of Science, University at Otago, Dunedin, New Zealand.

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Glossary of termsEnergy – the capacity (of the body) to do work. Chemical energy from food and drink is the only source of energy for humans, and it is released when food is eaten and then broken down in the body. The body uses energy for all cellular processes and for physical activity. Energy can be used or stored by the body. The nutrients carbohydrate, protein and fat are nutrients that contain energy for the body to use.

Kilojoules (kJ) – the unit used to measure the amount of energy available within food for the body to use. Eating excess kilojoules (energy) results in the body storing energy in body fat.

Calories (cal) – also a unit used to measure energy. Commonly used in the United States.

Nutrient – a food component that is needed for normal life, growth and functioning of the human body. Essential nutrients include water, carbohydrate, protein, fat, vitamins and minerals.

Fat – a component of food and a source of kilojoules (energy). Fat provides more kilojoules (energy) per gram than carbohydrate or protein, so foods high in fat are usually also high in kilojoules (energy). Fat may be added to processed biscuits, bars, crackers and chips to add fl avour. There are many different types of fat, and they are called saturated or unsaturated fats, depending on their chemical structures.

Saturated fats – types of fats that are found mostly in foods of animal origin but also in coconut and palm oil. Saturated fats tend to raise levels of blood cholesterol.

Unsaturated fats – types of fat that are either called monounsaturated or polyunsaturated depending on their chemical structure (monounsaturated fats have one double bond, polyunsaturated fats have two or more). They are found mostly in foods of plant origin and some animal sources, especially fi sh.

Dietary fi bre – plant matter that is found in the largest quantities in wholegrain breads and cereals, fruit and vegetables, legumes and nuts. New Zealanders’ diets tend to be low in fi bre.

Nutrition information panel (NIP) – a table printed on the food package that lists the average quantities of key components of food. See appendix 2 for further information on NIPs.

Sugar – a component of food and a source of energy kilojoules (energy). Sugars are forms of carbohydrates found naturally within plants (vegetables and fruit) and milk. Processed sugars are often used by the food industry in foods such as drinks, baked products, confectionery and snack foods. Foods high in sugar are usually also high in kilojoules (energy).

Salt – common salt is also known as sodium chloride. Sodium is essential in small amounts, but high sodium intake is associated with the risk of high blood pressure.

Sodium – see salt.

School canteen – a food service within school, also known as the school tuck shop or food service. In this resource this term is used as a generic name for the type of food service offered at school. This includes a lunch order system, school canteen and/or vending machines.

School food and nutrition environment – the foods and drinks available in the education environment can infl uence what children and young people eat. This includes foods and drinks sold at the canteen, school meals, vending machines, sponsorship deals, fundraiser events and rewards, and foods advertised on school grounds, included in the curriculum and promoted by teachers.

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AcknowledgementsThe Ministry of Health would like to thank all those who contributed to the development of this guide, particularly the principal writers, The National Heart Foundation of New Zealand, as well as:

• Fresh Tastes Team at New South Wales Health and the New South Wales School Canteen Association

• Ministry of Education

• Rise E Tu (Youth Advisory Group to the Ministry of Health).

Sources of the recipes

• Quick Food for the Heart, Glenda Gourley and The National Heart Foundation

• The Best of Food for the Heart, National Heart Foundation

• Deliciously Healthy Cookbook, Heart Foundation of Australia

• Heartbeat Recipes and Food Ideas for Caterers, National Heart Foundation

• Kai Lelei: Recipes for Large Families, Auckland Regional Public Health Service

• Caterer’s Corner, National Heart Foundation.

Sources of other information

• The New South Wales School Canteen Association ‘Fresh Tastes’ at www.schoolcanteens.org.au and www.healthy-kids.com.au

• Waitemata DHB Beverage Guidelines project (collaborative programme between Waitemata DHB, Auckland Regional Public Health and the National Heart Foundation of New Zealand)

• Auckland Regional Public Health Service ‘Food for under 5s’ researched and developed by Kristin Leaity

• National Heart Foundation – School Food Programme and Food Industry team.

Thanks also to the early childhood education services and schools where the photographs in this guide were taken: Avalon Childcare Centre, Te Whare Hauora Ministry of Health Early Childhood Learning Centre; Ngati Toa School, Newlands School, Karori West Normal School, Paraparaumu College, Porirua College; individual students from Paremata School, Plimmerton School, Tawa Intermediate School, Titahi Bay Intermediate School, Aotea College, Bishop Viard College, Newlands College and Wellington College.

The photographs and food styling are by Adrian Heke and Nicola Edmonds

Editors: Anna Saunders and Ruth Brassington

Designers: Liz Tui-Morris and Jodi Wicksteed