Healthy Food And Drink Supply Strategy For Queensland Schools
smartCHOICESHealthy Food and DrinkSupply Strategyfor Queensland SchoolsVersion 1.4 Updated January 20201
ContentsSmart ChoicesBackground34The Food and Drink Categories6Nutrient criteria to identify ‘Occasional’ foods and drinksReading nutrition information panelsNutrition information and serving sizeResources12141517The Smart Choices strategy was based on the NSW Departmentof Health and NSW Department of Education and TrainingCanteen Menu Planning Guide, 2004, which was part of the NSWHealthy School Canteen Strategy.Information from the Australian Dietary Guidelines, NationalHealth and Medical Research Council https://www.eatforhealth.gov.au/guidelines with the exception of the ‘Australian Guideto Healthy Eating’ is available under the Creative CommonsAttribution 4.0 International licence (CC BY 4.0)The ‘Australian Guide to Healthy Eating’, National Health andMedical Research Council is reproduced unaltered in accordancewith licensing information at ion Commonwealth of Australia.With the exception of all images, branding, the Government Coatof Arms, and any content identified as being owned by thirdparties, material in this publication is licensed under the CreativeCommons Attribution 4.0 International (CC BY 4.0). State of Queensland (Department of Education) 2005–2019.ISBN 0734 519 761Version 1.4 Updated January 20202
Smart ChoicesApproximately, a quarter of our children areoverweight or obese. This is a serious issueas people who are overweight or obese carrya greater risk of a number of immediate andlong-term health and psychosocial problems.Excess weight gain in children is usually aresult of excess energy intake (kilojoules orcalories) through eating too much food or thewrong type of food, combined with doing toolittle physical activity or being inactive for toomuch of the day. Food and drinks consumedby children also affect oral (dental) health andcontribute to the high rates of tooth decay inQueensland children.The government has identified the healthof Queenslanders as a priority and has arange of strategies, programs and initiativesto encourage a healthy lifestyle. The aim is toincrease the proportion of adults and childrenwith a healthy body weight.The Healthy Food and Drink Supply Strategyfor Queensland Schools is all about offeringhealthy food and drink choices to students inQueensland schools.School food and drink supply includes allsituations where food is supplied in the schoolenvironment – tuckshops, vending machines,school excursions, school camps, fundraising,classroom rewards, school events such ascelebrations and sports days, and food used incurriculum activities.The Smart Choices food and drink categoriesassist with selecting food and drinks to besupplied in schools. Information is providedabout: the nutritional value of foods the most appropriate (and healthiest) foodchoices the nutrient criteria for identifying foodsand drinks that need to be restricted.The Smart Choices Ready Reckoner provides aguide to food and drinks commonly supplied inschools and the category they are most likelyto fit into.The role of schoolsSchools have an important role in promotinghealthy eating and physical activity to studentsand providing an environment that supportsa healthy lifestyle. A healthy diet can improvebehaviours critical to educational success andperformance at school. Effective school-basednutrition and health interventions can alsohelp improve academic performance.Tuckshops are an important part of the schoolenvironment; they can model healthy foodand drink choices that are tasty, interestingand affordable, and provide the means to putinto practice nutrition messages taught in theclassroom.The Healthy Food and Drink Supply Strategyfor Queensland Schools reflects the AustralianDietary Guidelines (2013) and The AustralianGuide to Healthy Eating.There are many potential food and drink itemsthat could be supplied in schools and makingselections can be a challenging task. Theinformation provided in this strategy will helpto make this task easier.3
BackgroundThe Healthy Food and Drink Supply Strategyfor Queensland Schools reflects the AustralianDietary Guidelines and The Australian Guide toHealthy Eating.Australian Dietary GuidelinesThe Australian Dietary Guidelines weredeveloped by the National Health and MedicalResearch Council as a useful tool to promotehealthy eating patterns. They are based on thebest scientific evidence available and currentknowledge about what people need to growand develop to their optimum potential. Theguidelines are not listed in order of importanceand should be considered together as apackage rather than in isolation.The Australian Dietary GuidelinesChildren and adolescents need sufficient 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 foods.Children and adolescents should be encouraged to: eat plenty of vegetables, legumes and fruits eat plenty of grain (cereal) foods, (including breads, rice, pasta and noodles), preferably wholegrain include lean meat, fish, poultry and/or alternatives include milks, yoghurt, cheese and/or alternatives. Reduced fat varieties should be encouraged. choose water as a drink.Care should be taken to: limit saturated fat choose foods low in salt consume only moderate amounts foods containing added sugars.Encourage, support and promote breastfeeding.Care for your child’s food: prepare and store it safely.Source: Based on material provided by the National Health and Medical Research Council4
The Australian Guide to HealthyEatingThe Australian Guide to Healthy Eating (AGTHE)provides information about the amounts andkinds of food we need each day from the fivebasic food groups to obtain sufficient nutrientsfor good health and wellbeing and is consistentwith the Australian Dietary Guidelines.The five food groupsThe AGTHE uses a plate model, divided intodifferent sized segments, to indicate theproportions of food from each of the five foodgroups that we should be eating for good health.Over three-quarters of food intake should comefrom three major food groups – the cereal group,the vegetables and legumes group, and the fruitgroup.Extra foodsSome foods do not fit into the five food groupsbecause they are not essential to provide thenutrients needed. They are regarded as ‘extra’foods and include biscuits, cakes, desserts,pastries, soft drinks, high-fat snack items suchas crisps, pies, pasties, sausage rolls and othertakeaways, lollies and chocolates.Most of these foods are high in fat (particularlysaturated fat), and/or salt and/or added sugarand for these reasons it is recommended theirintake is limited. When eaten only occasionallyor in small portions they can add variety tothe diet without replacing the healthier foodsneeded each day.Source: National Health and Medical Research Council. Commonwealth of Australia. Reproduced unaltered for thepromotion of healthy eating in accordance with licensinginformation at on5
The food and drinkcategoriesThe Smart Choices food and drink categoriesassist with selecting foods and drinks to besupplied in schools. Foods and drinks havebeen classified into three categories accordingto their nutritional value: Green, Amber andRed.GREEN ‘Have plenty’Encourage and promote these foodsand drinks in the school.AMBER ‘Select carefully’Do not let these foods and drinks dominatechoices and avoid large serving sizes.RED ‘Occasional’Limit the availability of these foods and drinksto no more than two occasions per term.Staff and parents also eat from the schooltuckshop. While their needs may be differentto those of the students’, it is importantthat adults in the school model healthy foodchoices.Links to the school curriculumThe school curriculum seeks to improvestudents’ understanding of good nutritionand develop the skills to make positive healthdecisions. Learning about healthier foodchoices may encourage students to try newfoods. Classroom activities also provide anopportunity for students to be involved inplanning and promoting healthier foods.enty’– the GREEN category6
‘Have plenty’ – the GREEN categoryThese foods and drinks should be encouragedand promoted to students as the best choiceand included as a major part of the daily schooltuckshop menu. Foods from this category ofthe Smart Choices food and drink spectrum arethe best choices because in general they: are excellent sources of important nutrients are low in saturated fat and/or added sugarand/or salt help to avoid an intake of excess energy(kilojoules).Encourage and promote these foods anddrinksFoods and drinks from the GREEN category canbe marketed as tasty, less-expensive choices.Take every opportunity to include foods fromthis category as part of the school tuckshopmenu. For example, add at least one saladvegetable to sandwiches and rolls, add saladto burgers, and serve chilled or frozen fruitpieces at lunchtime.Foods and drinks in this category are based onthe five food groups and The Australian DietaryGuidelines. Included are bread, cereals, rice,pasta, noodles, vegetables, fruit, reduced- fatmilk, yoghurt, cheese, lean meat, fish, poultry,eggs, nuts and legumes. Providing a range ofhealthy food choices is important for variety.The best drink in this category is plain water.Within this category even healthier choicescan be made. Wholegrain breads andcereal products are healthier because theyincorporate all of the natural grain and arehigher in fibre. For example: air-poppedpopcorn, high-fibre breakfast cereals,wholemeal, rye and high-fibre breads andcrispbreads. Fruits that are eaten with the skinon are also higher in fibre.7
Presentation is an important factor inselection. Colour, flavour, texture andtemperature are key ingredients in thesuccessful presentation of food and drinks. Ifit looks good and tastes great – students willenjoy it!The following information provides a broaddescription and examples of the types of foodand drinks that fit into the GREEN category.For more information on better choices withinthe GREEN category and ways of serving thesefoods and drinks, refer to the Ready Reckoner.Promote food and drinks in the GREEN categoryat all occasions where food and drinks aresupplied.The GREEN CategoryFood typeExamplesBreads and alternativesBreads, bagels, rolls, wraps, tortillas, plain focaccias, panini, Turkish bread, Englishmuffins, crumpets and similar products.Choose wholemeal or high fibrevarietiesScones, pikelets, pancakes – plain or fruit varieties without toppings or withreduced fat/sugar toppings such as reduced fat spread, fruit puree, whippedricotta, yoghurt.Raisin and fruit bread, un-iced fruit buns, glazed hot cross fruit buns. Plain ricecakes and corn cakes, crisp breads and water crackers.Breakfast cerealsServe with reduced fat milkWholegrain and minimally processed cereals and porridge, low in added sugar,higher in fibre and without added confectionery.DrinksPlain low or reduced fat milk and soy drinks, with no added flavouring.Plain water – still, spring or sparkling, with no added flavouring.FruitAll fresh fruit, frozen fruit or canned fruit in 100% fruit juice.Meat and alternativesLean meat cuts - trimmed and/or skinless.Choose lean cuts and serve withGREEN salad/vegetablesMeat patties prepared on site, using lean or trimmed meats.Canned tuna, salmon, sardines.Eggs.Unsalted and dry roasted or raw nut varieties.Grilled or baked falafels, lentil or legume patties (low salt).MealsPrepare on site and usereduced fat and reduced saltingredients – include salad/vegetablesPasta, rice, noodles, casseroles, curries, or similar prepared on site with plenty ofvegetables and/or lean meats.Pizza prepared on site using thin, muffin or pita style bases with plenty ofvegetables and/or lean meats.Soup, homemade or commercial - reduced fat and low salt. Jacket potato withreduced fat toppings.Sushi and rice paper rolls with lean fillings.Rice, grains and pastaPlain rice, grains, noodles, couscous, polenta, burghul, quinoa, cracked wheat orsimilar prepared on site.Air-popped popcorn with nothing added.Vegetables and legumesAll vegetables, fresh, frozen and reduced salt canned varieties.All salads – if adding dressing choose reduced salt and fat varieties. All legumes,baked beans, chickpeas, beans, lentils, grilled or baked falafels and lentil patties(low salt).8Yoghurt, custard and cheeseLow or reduced fat cheese.Choose reduced fatLow or reduced fat plain or fruit yoghurt and custard without added confectionery orjelly.
‘Select carefully’ – the AMBER categoryAMBER foods are mainly processed foods thathave had some sugar, salt or fat added tothem. These foods should be selected carefullybecause in general they: have some nutritional value have moderate amounts of saturated fatand/or added sugar and/or salt can, in large serving sizes, contribute excessenergy (kilojoules).Don’t let these foods and drinks dominateTypes of foods and drinks that fit intoAMBERThe following information provides a broaddescription of the types of foods and drinksthat are likely to fit into the AMBER category.Products with a will need to be assessedagainst the ‘Occasional’ (RED) food and drinkcriteria tables. For more information on betterchoices and ways of serving these products,refer to the Ready Reckoner.The foods and drinks that are found in theAMBER category offer convenience. It isacknowledged that this is very important ina tuckshop setting. However, these productsshould not dominate the menu at the expenseof healthier choices. A menu that consistsmostly of AMBER foods will provide studentswith food choices containing too manykilojoules at the expense of the fresh foodchoices needed for health and vitality.Avoid large serving sizesProviding foods and drinks in larger servingsmakes it easier to consume excess kilojoules.Select moderate serving sizes instead. Ifpackaging and promoting foods and drinks inthe tuckshop, consider the size of the serving.Select healthier choices within the AMBERcategoryThere are healthier product choices within theAMBER category of the spectrum that containreduced levels of saturated fat, salt or sugarwhen compared to the regular products.9
The AMBER CategoryFood typeExamplesBread and alternativesCommercially produced savoury breads, scrolls, pull-aparts, garlic and herb bread. Scones, pikelets, pancakes topped with honey, jam, syrup. Flavoured rice and corncakes.Breakfast cerealsRefined or processed cereals with some added sugar, flavour and/or sweetener –refined or processed cereals with high amounts of added sugar must not be served.DrinksPlain full fat milk and soy drinks, with no added flavouring. All flavoured milk –reduced fat and full fat. Maximum serving size 500mL. Coffee style drinks may only besold to secondary school students – maximum serving size 375 mL.Fruit and vegetable juice (at least 99% fruit/vegetable juice, non-carbonated, noadded flavouring – maximum serving size 250 mL).Slushies must be at least 99% fruit juice with no added sugars, no intensesweeteners, marketed as a fruit-based flavour (maximum serving size 250 mL).Dried or canned fruit and fruitleathersCanned fruit in syrup. Dried fruit.Ice creams, milk- based icesand dairy dessertsLow or reduced fat ice creams (not chocolate coated), milk- based ices, and dairydesserts - ensure milk or milk solids or soy is listed as the first ingredient. Meat and alternativesSausages (e.g. very lean meat and low salt varieties, chicken, kangaroo), frankfurters,cheerios, commercial meat patties (beef, lamb, chicken, fish or lentils) or chickenfillets, chicken drumsticks, meatballs and similar. Choose reduced fat and saltand serve with GREEN salad/vegetables/grainsMealsFruit leathers. Lean processed luncheon meats, chicken roll/loaf, free flow chicken, cured meats(e.g. ham, bacon), corned beef, devon. Nuts, salted or roasted varieties.Commercial pre-packaged or frozen pizza, pasta, rice, noodles and noodle cups,casseroles, curries or similar. Cream based soups, commercial or made on site. Sushi and rice paper rolls withcrumbed filling.Savoury hot foodsLimit the serving size andnumber per serving– serve with salad/vegetables. Check thenutritional panel of theseproducts carefully to assesswhether they fit into theAMBER or RED category.Sauces, spreads andcondimentsPies, party pies, sausage rolls, filled pastries, cheese and spinach triangles, quiches,samosas and similar. Chicken fillets, patties, nuggets, strips, goujons, fish fingers, crumbed fish, beef orchicken and similar. Potato/vegetable wedges, gems, hash browns and similar. Instant hot noodle cups,reduced fat and low salt. Use all sauces, dips, condiments, gravies and sandwich spreads (excluding butter) insmall amounts and choose reduced fat and reduced salt varieties.Honey, jam and syrup.Snack foods and baked goodsFlavoured commercial popcorn – no butter, reduced salt flavourings. Un-iced, high fibre and reduced fat varieties of baked goods in a small to mediumserving 30–40g. Snack food bars, muesli bars, savoury biscuits, muffins and similar. Yoghurt, custard and cheeseFull fat cheese.Full fat plain or fruit yoghurt and custard without added confectionery.Many commercial products may fit into either the AMBER or RED category. Read the labels andassess against the ‘Occasional’ (RED) food and drink criteria tables.10
‘Occasional’ – the RED categoryThe ‘occasional’ foods and drinks that make upthe RED category of the Smart Choices food anddrink spectrum are based on the ‘extra’ foodsas defined in The Australian Guide to HealthyEating.It is recommended that these foods and drinksare only consumed occasionally, because they: lack adequate nutritional value are high in saturated fat, and/or addedsugar and/or salt can contribute excess energy (kilojoules) can contribute to tooth decay and erosion.Limit to no more than two occasions pertermFoods and drinks which fit into the REDcategory should be supplied on no more thantwo occasions per term. It is important to beconsistent across all areas of food provisionin the school. This includes the tuckshop,vending machines, fundraising, classroomrewards, excursions, camps, celebrations,sports days, and curriculum activities.Types of food that fit into the RED categoryThe information below provides a broaddescription of the types of foods and drinksthat fall into the RED category. The ReadyReckoner can also help to make decisionsabout these products.A set of nutrient criteria is also provided towork out whether a food or drink fits into theRED category.The RED CategoryFood typeExamplesConfectioneryAll types sold separately or added to products including boiled lollies, cough lollies, jelly lollies,frozen jellies, jelly fillings, juice jellies, chocolate chips, carob, chocolate, chocolate/yoghurt/carob coated items, liquorice, hazelnut spreads, icing, jelly or cream based fillings and similarproducts.All deep fried food including foods that have been deep-fried or battered and reheated.Deep fried foodDrinksAll sugar-sweetened drinks, soft drinks, intensely-sweetened drinks (excluding milk), carbonatedjuices and other carbonated drinks, flavoured mineral waters, cordials, flavoured waters,vitamin/nutrient waters, sports drinks and waters, fruit drinks, iced teas and similar.Fats and oilsSaturated fats including butter, lard, ghee, copha, coconut and palm oil. Cream, coconut creamand full fat coconut milk.Ice cream and icesChocolate coated or premium products.Slushies with less than 99% fruit juice or more than the maximum serving size of 250mLSavoury hot foodPies, party pies, sausage rolls, filled pastries, cheese and spinach triangles, quiches, samosasand similar. Chicken fillets, patties, nuggets, strips, goujons, fish fingers, crumbed fish, beef or chicken andsimilar. Potato/veget
Guide to Healthy Eating. There are many potential food and drink items that could be supplied in schools and making selections can be a challenging task. The information provided in this strategy will help to make this task easier. The Smart Choices food and drink categories assist with selecting food and drinks to be supplied in schools.
4 National Healthy Food and Drink Policy National Healthy Food and Drink Policy Healthy food and drink environments This Policy is to ensure organisations and their contracted health service providers (with a healthy food and drink contract clause) promote an environment that consistently offers and promotes healthy food and drink options.
Electrical safety in the food and drink industry the heart of health and safety Food and Drink Group Food and Drink Group Food and Drink Group Food and Drink Group Food and Drink Group Frutiger 55 Roman 11.35pt/11.35pt with judicial tracking and kerning Distance from logo is 0.5 of the 'x'-height of the letter 'i' in the logo (without .
inconsistent with healthy food and drink, as defined by the . Guidance establishing or supporting a breastfeeding-friendly workplace for women returning to work after parental leave. In applying . Healthy Food and Drink Guidance for Organisations, an organisation may exclude: food and drink that staff bring to work to eat or drink
4 A vision for the Food & Drink industry from 2021 A vision for the Food & Drink industry from 2021 5 Food & Drink Wales: Building on our success Our vision. To create a strong and vibrant Welsh food and drink sector with a global reputation for excellence, having one of the most environmentally and socially responsible supply chains in the world.
place food on the table directly in front of the child. In this way, the child is less likely to twist to the left or right, which can cause them to lose control of the food in their mouth. For further guidance on preventing food-related choking, see the Healthy Food and Drink Toolkit. Healthy Food and Drink Guidance Early Learning Services 8
4.1 Exposure to Food and Drink Marketing Promotions 11 4.2 Differences in Awareness of Food and Drink Marketing 12 4.3 The Foods and Drinks That Young People are Observing Promotions For 16 4.4 Purchase Responses to Food and Drink Marketing Promotions 18 4.5 Differences in Purchase Responses to Food and Drink Marketing 19
M/507/9801 302 Food and drink engineering maintenance best practice 95 T/507/9802 303 Materials science 70 A/507/9803 304 Mechanical maintenance in food and drink operations 80 F/507/9804 305 Producing replacement components for food and drink operations 210 J/507/9805 306 Fluid power systems for food and drink operations 95 .
FOOD & DRINK TRENDS 2016 Mintel's team of global food and drink expert analysts have identified and analysed 12 key trends set to impact the global food and drink market in 2016. Our global team of expert food and drink analysts draw on the full range of Mintel products, to give you granular detail on the markets that matter to you.
