Healthy Options WAMaking healthy choices easierHow to Classify Food and Drinks GuideJanuary 2021AcknowledgementsThe Healthy Options WA How to Classify Food and Drinks Guide was produced in September 2020 by the Chronic Disease Prevention Directorate WA Department of Health.Copyright to this material is vested in the State of Western Australia unless otherwise indicated. Apart from any fair dealing for the purposes of private study, research, criticism orreview, as permitted under the provisions of the Copyright Act 1968 , no part may be reproduced or re-used for any purposes whatsoever without written permission of the State ofWestern Australia.Ensure you have the latest version from the Healthy Options WA websitehealthyoptions.health.wa.gov.au
GlossaryHealthy Options WA GlossaryThese definitions are for the use of the MP 0142/20 Healthy Options WA Food and Nutrition Policy (the Policy). They are drawn from a variety of sources including FoodStandards Australia and New Zealand, the Australian Dietary Guidelines, the National Health and Medical Research Council and the World Health Organisation.TermAdded salt (sodium)Added sugarDefinitionSalt that is added to foods and/or drinks by manufacturers during processing or manufacturing (listed in the ingredients list), or during foodpreparation. Common names for salt include but are not limited to: mineral salt, Himalayan salt, rock salt, sea salt, kosher salt, table salt, sodiumchloride.Sugar that is added to foods and/or drinks by manufacturers during processing or manufacturing (listed in the ingredients list), or during foodpreparation. Includes forms of dextrose, fructose, sucrose, lactose, sugar syrups and fruit syrups that are added during manufacturing of foods.Common names for sugar include but are not limited to: glucose, honey, golden syrup, maple syrup, malt, maltose, brown sugar, caster sugar, rawsugar.ConfectioneryRefers to items that often have sugar and/or saturated fat as the main ingredient with little or no nutritional value. Examples include chocolate,coconut, boiled sweets, sugar coated items, chewable lollies, yoghurt coated items and mints. For more examples, refer to the confectionerysection.Discretionary foods anddrinksRefers to foods and drinks that are not necessary to provide the nutrients the body needs, but may add variety to the diet. The Australian DietaryGuidelines defines discretionary foods as being high in saturated fats, sugars, salt and/or alcohol, and their consumption should be limited.High fibreThere is no universal scale for high fibre products, however good sources of fibre products contain at least 4g or more of fibre per serve.Intense sweetenerProducts used to replace the sweetness normally provided by sugars without contributing significantly to the available energy of foods and drinks.These sweeteners are commonly used in 'diet' or 'low joule' products. Includes but is not limited to 'Non-nutritive', 'Artificial', 'Intense' or 'Natural'sweetener. Common sweeteners include: Acesulphame K, Advantame, Alitame, Aspartame, Aspartame-acesulphame salt, Cyclamate, Monk fruitextract, Neotame, Saccharin, Stevia, Sucralose and Thaumatin.NIP (NutritionInformation Panel)The NIP refers to the table or panel found on the package of a product. The NIP is always presented in a standard format, showing the averageamount of nutrition per serve of the food or drink, and also per 100g. There are few foods that do not require a NIP; herbs and spices, tea, coffee,unpackaged foods and foods made on-site.Processed meatDefined by the World Health Organisation as meat that has been transformed though salting, curing, smoking, or other processes to enhanceflavour or improve preservation. Examples of processed meat include frankfurters, ham, some sausages and burger patties, corned beef, beefjerky, salami, bacon, prosciutto, fritz, as well as canned meat and meat based preparations and sauces.Healthy Options WA Food and Nutrition Policy1
GlossaryTermDefinitionMixed meal/drinkA meal or drink made from multiple ingredients that can be hot or cold.Reduced fatThese products must have at least 25% less fat than the comparative reference food.Salt reducedThese products must have at least 25% less salt than the comparative reference food.Sugar freeThese products do not contain sugar; however, they may contain intense sweetener instead of sugar. Drinks that contain intense sweetener areclassified as Amber according to the Policy.Serve sizeThe serve size listed on the NIP is determined by the food manufacturer, this may vary between products. The Healthy Options Nutrient Criteria isbased on the amount of nutrients per 100g or 100mL of food/drink.No added sugarSugar has not been added to a product, however the product may still be high in sugar content, or may contain added intense sweetener.Natural flavouringThere is no formal definition of the term 'natural', and it is not regulated on food labels. This means food manufacturers can interpret the term'natural' in different ways. The Policy refers to 'natural' flavouring in flavoured waters only. This infers that water is considered 'naturally flavoured'if it does not contain any added sugar or intense sweetener, but may be flavoured with fruit or citrus flavours.WholegrainWholegrain food is any food which uses 100% of the grain, including outer layers, bran and germ in manufacturing. Examples of wholegrain foodsinclude some varieties of bread/wraps/rolls (including brown and multigrain), crisp breads (including multigrain), brown rice, noodles and somebreakfast cereals.WholemealThe term wholemeal applies to foods in which the wholegrains are refined into smaller particles. Examples of wholemeal food include somevarieties of breads and cereals, rolled oats and pasta.Healthy Options WA Food and Nutrition Policy2
ContentsContentsHealthy Options WA GlossarySection 1: Background and instructions:About this documentQuick reference guide to classifying food and drinksCooking and allowancesHow to classify food and drinks flowchartThe Nutrition Information PanelSection 2: Commonly supplied food and drinks:FruitVegetables and legumesGrainsBreads and cerealsMeat, poultry, fish, eggs, nuts and plant-based alternativesDairy and alternativesOils, spreads, dips and condimentsSauces, dressings, herbs and spicesDrinks–coldDrinks–hotReady-to-eat foods (commercial)Snacks–savourySnacks–sweetSection 3: Mixed meals and the ingredients method:Ingredients methodMixed meals–coldMixed meals–hotMixed drinksAppendix 1: How to read a Nutrition Information PanelHealthy Options WA Food and Nutrition Policy3
Section 1Section 1: Background and instructionsAbout this documentQuick reference guide to classifying food and drinksCooking and allowancesHow to classify food and drinks flowchartThe Nutrition Information PanelHealthy Options WA Food and Nutrition Policy4
About this documentAbout this documentThe How to Classify Food and Drinks Guide (the Guide) is a mandatory resource that specifies how to classify food and drinks as Green, Amber orRed, in accordance with the traffic light system that supports the MP 0142/20 Healthy Options WA Food and Nutrition Policy (the Policy).The Policy is applicable to all WA health system entities as defined in the Policy.The Policy is relevant to: all retail outlets and vending machines that sell food and/or drinks of any kind on WA health system entity premises; all business catering funded by a WA health system entity; all fundraising initiatives occurring on WA health system entity premises.The Guide includes: Section 1: Background information about the traffic light system, cooking methods and allowances and instructions on how to classify a food ordrink. Section 2: Categories representing packaged and unpackaged commonly supplied food and drink and their traffic light classification, and HealthyOptions Nutrient Criteria where relevant.Examples of food and drink items have been provided, and are shaded in yellow. Examples are provided for most options, however this is not anexhaustive (full) list, there may be products that are not on this list that are still suitable.Maximum serve sizes have been provided for a small number of food and drink items. These are written in bold in the traffic light classificationcolumn for each item. Section 3: Categories representing mixed meals/drinks made from ingredients and how to use the ingredients method to classify them according tothe traffic light system. Appendix 1: Instructions on how to read a Nutrition Information Panel and interpret the ingredients list and product claims.For further Options@health.wa.gov.auHealthy Options WA Food and Nutrition Policy5
Quick reference guideQuick reference guide to classifying food and drinks1. Find your food or drink item in the commonly supplied food and drink categories (section 2):FruitVegetables and legumesGrainsBreads and cerealsMeat, poultry, fish, eggs, nuts and plant-based alternativesDairy and alternativesOils, spreads, dips and condimentsSauces, dressings, herbs and spicesDrinks–coldDrinks–hotReady-to-eat foods (commercial)Snacks–savourySnacks–sweetHealthy Options WA Food and Nutrition Policy6
Quick reference guide2. Select the traffic light colour in the classification columnYou may need to take some extra steps:a) If the product has a Healthy Options Nutrient Criteria, you will need to read the NIP to classify the product; ORb) Use the ingredients method if you are classifying a meal/recipe made from more than one ingredient (a mixed meal or drink).ClassificationDescriptionGreenBest optionThese foods and drinks are part of a healthy diet, are the healthiest options, and should be eaten every day. Theyare excellent sources of key nutrients and are needed for optimum health and wellbeing. They include one or moreof the five food groups defined by the Australian Dietary Guidelines and the Australian Guide to Healthy Eating.Food and drinks classified as Green are generally lower in energy (kilojoules) saturated fat, added sugar and/oradded salt, and higher in fibre.AmberSelect carefullyThese foods and drinks should be chosen carefully and eaten in moderation. They provide some nutritional valuebut may contain moderate amounts of saturated fat, added sugar, and/or salt, and can contribute to excess energy(kilojoule) intake. They are usually more processed than Green items.RedLimitThese foods and drinks are typically high in energy (kilojoules), saturated fat, added sugar, and/or added salt.They should be eaten only sometimes and in small amounts. According to the Australian Dietary Guidelines andthe Australian Guide to Healthy Eating, they are not an essential part of a healthy dietary pattern or a part of thefive food groups.3. Ensure your cooking or preparation methods don't change the traffic light colour of the itema) Check the cooking and/or preparation method you are using, make sure you use Green cooking methods for a meal to be Green orAmber.b) Check the allowances for ingredients you might use to prepare or cook the item such as cooking oils, spreads, condiments andserving sauces, as these might change the traffic light colour.Healthy Options WA Food and Nutrition Policy7
Cooking and allowancesCooking/preparation methodsThe way that a food, meal or drink is cooked or prepared might change its traffic light colour. Cooking methods should always be Green formeals to keep their Green or Amber classification.ClassificationCooking methodMethods requiring oil (use with the specified oil allowance) Air fry Bake Grill Roast Sandwich press Stir frying Pan fry (cooking food in a hot pan with the food lightly coated with oil within the oil allowance)GreenRedMethods requiring no added oil: Toasting Blanch Boil Non stick dry fry pan Microwave Poach SteamMethod: Deep frying Shallow frying (cooking food in oil with a depth that reaches half the thickness of the food, with the food touchingthe bottom of the pan).Adding: Saturated fat (e.g. butter, cream, coconut oil etc)Healthy Options WA Food and Nutrition Policy8
Cooking and allowancesAllowances for Amber and Red ingredientsThe following Amber and Red ingredients can be added to Green recipes in food preparation and cooking, without changing the traffic lightcolour.ItemMaximum allowanceExample usesOils–unsaturated fat Olive Sunflower Safflower Sesame Grapeseed Canola Walnut, peanut, almond Rice bran Use a small amount of oil (enough to lightly coat food when cooking) Used as a salad dressing ingredient Salads Roasting vegetables Roasting meat Stir fry Curries Casseroles Pasta SoupsSpreads–unsaturatedfat Olive oil spread Canola spread Sunflower, flaxseed orsoybean oil spread Use a thin spread on sandwiches/wraps/rolls If serving with toast, muffins, or scones, serve on the side in a portion controlpack of no more than 10g Sandwiches/wraps/rolls Toast Muffins (savoury) Scones (savoury)Butter Use a thin spread on sandwiches For toast, muffins or scones (or other), serve on the side in a portion controlpack of no more than 10g No allowance for cooking with butter. Scones (savoury) Muffins (savoury) Toast Sandwiches/wraps/rollsHealthy Options WA Food and Nutrition Policy9
Cooking and allowancesItemMaximum allowanceNaturally sweet spreadsand syrups (with noadded sugar) 100% Fruit Jam 100% Honey 100% Maple syrup,agave and rice malt syrup Use a thin spread on sandwiches/wraps/rolls If serving with toast, muffins, or scones, serve on the side in a portion controlpack of no more than 15g on the side. Use in mixed drinks to add sweetness Use in mixed meals to add sweetness Salad dressing Stir fry Smoothies Side condiment (toast,muffins, scones) Use a thin spread on sandwiches/wraps/rolls. Used in sushi If serving on the side, serve in a portion control pack of no more than 15g Combined with egg/tuna/chicken as a sandwich filling No allowance for using mayonnaise/aioli as a salad dressing ingredient. Sandwiches/wraps/rolls Sushi Side condiment Use reduced salt varieties, when available. If serving sauces on the side (sushi or dumplings), serve in portion controlledpacks of no more than 15g Side condiment (sushi,dumplings) Mixed hot meals (stir-fry)Condiments Mayonnaise AioliSoy sauceHealthy Options WA Food and Nutrition PolicyExample uses10
How to classify flowchartHow do I classify food and drinks?Question 1:Is the food or drink item to be classified packaged?NoYesQuestion 2:Does the food or drink item have aHealthy Options Nutrient Criteriaallocated against the item in the Howto Classify Food and Drinks Guide?YesNoRead the Nutrient Information Panel (NIP) on the itemand compare with the Healthy Options NutrientCriteria to determine the traffic light classification.Refer to How to Read a NIP to assist.Tip: you must review the Cooking and allowancessection to determine if these will change theRefer to the How to Classify Food and Drinks Guide forthe traffic light classification.Tip: you must review the Cooking and allowancessection to determine if these will change theclassification of the item.classification of the item.Question 3:Are you using thisitem in a recipe for amixed meal?YesNoRepeat the process for each food and drink item inthe recipe for the mixed meal until each item isclassified.When you have classified each item in your recipe, refer to theIngredients method section to determine the final classification of themixed meal.Your product is now classified!Healthy Options WA Food and Nutrition Policy11
The Nutrition Information PanelThe Nutrition Information PanelA Nutrition Information Panel (NIP) displays information in two different ways; per serve and per 100g. The Healthy Options Nutrient Criteria is based on the amount of nutrients in a productper 100gThe below is an example of how to read a NIP. For further detailed information regarding individual nutrients, refer to Appendix 1.Nutrition InformationThis tells you theamount of nutrientsin 100g of thisfood.Servings per package - 1Serving size - 30gThis tells you theamount of Energy(kJ) per serve orper 100gPerservePer 7g179mg596mgFatThis tells you theamount ofSaturated fat perserve or per 100gThis tells you theamount of Sugarper serve or per100gSodiumIngredients: Salt, Flavour, Vegetable oil,Sugar, Vegetable Powder, Sweeteners(Stevia).This tells you theamount of nutrientsin a single serve ofthis food.This tells you theamount of Total Fatper serve or per100gThis tells you howmuch Salt (Sodium)per serve or per100gThis tells you theIngredients that are addedto this food or drink item.This item has added Salt,Sugar, and Sweetener.Note, refer to the glossaryalternate names for Salt andSugar and SweetenerHealthy Options WA Food and Nutrition Policy12
Section 2Section 2: Commonly supplied food and drinksFruitVegetables and legumesGrainsBreads and cerealsMeat, poultry, fish, eggs, nuts and plant-based alternativesDairy and alternativesOils, spreads, dips and condimentsSauces, dressings, herbs and spicesDrinks–coldDrinks–hotReady-to-eat foods (commercial)Snacks–savourySnacks–sweetHealthy Options WA Food and Nutrition Policy13
FruitFruitWhen preparing all food and drink items refer to section 1–cooking and allowances.ClassificationItemAll fruitGreenDried fruitAny fresh or frozen fruit with no added sugar. Fresh FrozenProducts with no added sugar; ANDGreenFor fruit chip products,refer to Savoury snacks .For mixed fruit and nutpacks, refer to 'Nuts andseeds' , in Meat, fish,poultry, eggs, nuts andalternatives.ExamplesMaximum serve size 40gProducts with no added sugar; ANDAmber Dried fruit Snack packs withoutconfectionery Fruit leathers, bars andstrapsServed in sizes greater than 40gRedCanned, stewed orpureed fruitGreenRedProducts with added sugar. Crystallised or glazed Chocolate, sugar or yoghurtcoating Snack packs containingchocolate or otherconfectioneryProducts canned in natural juice with no added sugar; AND fruit prepared using Green cookingmethods. Canned fruit such as peach,apricot, and apple Pureed fruit such as apple,pear, and peach Stewed fruit in water with noadded sugarProducts canned in syrup or containing added sugar; OR using Red cooking methods. Fruit jelly cupsFruit and vegetable juiceFor fruit juice products, refer to Drinks–coldHealthy Options WA Food and Nutrition Policy14
Vegetables and legumesVegetables and legumesWhen preparing all food and drink items refer to section 1–cooking and allowances.ClassificationItemExamplesAll vegetablesExcluding commercial hotpotato and other vegetableproducts (refer below).GreenAmberAll vegetables are Green. When preparing or cooking, use Green cooking methods and refer toallowances.Preparing and cooking vegetables can make them Amber. Refer to cooking methods and allowances. Fresh Frozen Canned Marinated (oil drained) Dried vegetables (excludingcrisps)Offer ‘no added salt' or'reduced salt' varieties whenavailable.RedPreparing and cooking vegetables can make them Red. Refer to cooking methods and allowances.Healthy Options WA Food and Nutrition Policy15
Vegetables and legumesClassificationItemExamplesHealthy Options Nutrient CriteriaEnergy (kJ)Commercial hot potatoand other vegetableproductsSaturated fat (g)Salt (mg)AmberProducts that meet the Amber nutrientcriteria. Refer to cooking methods andallowances.Less than 1000kJper 100gLess than 5g per100gLess than 400mgper 100gRedProducts that meet the Red nutrientcriteria. Refer to cooking methods andallowances.More than 1000kJper 100gMore than 5g per100gMore than 400mgper 100g Hot potato chips Sweet potato/vegetable chips Potato wedges Instant mashed potato Fries Hash brown Gems Rostis Potato cakesLegumesFor soybean (tofu)products, refer to Meat,fish, poultry, eggs, nutsand alternatives .GreenAmber
Healthy Options WA Making healthy choices easier How to Classify Food and Drinks Guide January 2021 Acknowledgements . the Australian Guide to Healthy Eating, they are not an essential part of a healthy dietary pattern or a part of the five food groups. 3. Ensure your cooking or preparation methods don't change the traffic light colour of the .
Although they usually read food packaging labels, consumers sometimes find it difficult to identify healthy food options. 3 Most consumers look for healthy options when food shopping. Two in five (43%) "always" look for healthy options and half (52%) "sometimes" do. Only 5% of surveyed consumers "never" look for healthy options.
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offering healthy food options to customers. Adopting a . Healthy Concessions Policy ensures that healthy options are always offered, no matter who is operating the concession stand, and provides guidance on choosing healthy food options.
versus less healthy options, this framework serves as a proxy for analyzing the relative concentrations of healthy food outlets versus outlets where fresh, whole or healthy food options may be more limited. Lackawanna and Luzerne counties both have a higher concentration of convenience food options (9.2 and as a whole and the nation.
help each other be healthier. In this guide you will find tips to keep your family healthy. Maintain a healthy weight 2 Eat smaller portions 6 Eat balanced meals 10 Eat more fruits and vegetables 14 Think before your drink 18 Be active 22 Healthy Families Making Healthy Choices Table of conTenTs
Topic Healthy Eating and Physical Activity Benchmark HE.3-5.1.3 Explain the importance of a healthy diet as part of a healthy lifestyle Rubric Advanced Profi cient Partially Profi cient Novice Explain, in great detail, the importance of a healthy diet as part of a healthy lifestyle Explain, in detail, the importance of a healthy
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community’s output this year, a snapshot of a dynamic group of scholars. The current contributors represent a wide sampling within that community, from first-year mas-ter’s to final-year doctoral students. Once again, Oxford’s graduate students have outdone themselves in their submis - sions. As was the case in the newsletter’s first