Putting Calories On Menus In Ireland - IFSA

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Putting calorieson menus in IrelandDraft Technical Guidance for Food BusinessesPlease note: This draft document is for consultation purposes onlyand is not for use. Changes will be made before final publication.

FOOD SAFETY AUTHORITY OF IRELANDBackgroundDr James Reilly, the Minister for Health, iskeen to make calorie information availableon menus. This will help consumers makehealthier choices when buying food outsideof the home.This document ‘Putting Calories on Menus in Ireland – DraftTechnical Guidance for Food Businesses’ sets out both theprinciples for putting calories on menus in Ireland and thebest ways to implement these. It also includes guidelines onhow to make your menu healthier and lower in calories.In the survey, food businesses will give feedback on thisdocument. In addition, there is a special section (Section 3)where food businesses can give their views on the supportthey need to put calories on menus.The final version of this document will be developedconsidering feedback to the Public Consultation Survey‘Putting Calories on Menus in Ireland – Questions for FoodBusinesses’.The link for The Food Business Survey can be found ON PAGE 8 OF THIS DOCUMENT.Published by:Food Safety Authority of IrelandAbbey CourtLower Abbey StreetDublin 1Telephone: 353 1 817 1300Facsimile: 353 1 817 1301Email: info@fsai.ieWebsite: www.fsai.ie 2012

Putting Calorieson Menus in IrelandA note onfood lawin IrelandFood businesses need tobe aware that displayingthe amount of calorieson food and drink is aform of labelling whichis regulated by foodlaw in Ireland. The mostimportant rule of labellingis that the consumermust not be misled.Therefore, calorieinformation providedon food and drinksmust be accurate –see Annex 3, page 16of this document formore information.Draft Technical Guidance for Food Businesses1Contents Section 1.F our principles for putting calorieson menus in Ireland2Section 2. est ways to implement the principlesBfor putting calories on menus3Section 3. ossibilities for helping businessesPin Ireland put calories on menus7Public consultation details8Annex 1.Ways to make your menu healthierand lower in caloriesAnnex 2.How to display calories on menus1011Annex 3.Keeping calories on menus accurate –what food businesses need to do16Annex 4. he different ways calories canTbe calculated17

2FOOD SAFETY AUTHORITY OF IRELANDSection 1.Four principles for putting calorieson menus in IrelandPrinciple 1.Principle 3.Calorie information is provided for ALLstandard food and drink items soldCalorie information is provided per portionor per mealA ‘standard’ food or drink item is a product that:Calorie information should be provided based on the foodand drink served to an individual consumer. Therefore,calorie information must be provided per portion or per mealserved.1) Is on sale for at least 30 days a year; and2) Remains the same each time it is made. In this way,calorie information calculated on these food and drinkitems remains accurateSuggestions on how best to implement Principle 1 areoutlined in Section 2 of this document.Principle 2.Calorie information is displayed clearly andprominently at the ‘point of choice’ for theconsumerThe ‘point of choice’ is the place where consumers choosefrom the food and drink on offer. This place can be a menuboard, printed menu, chalk board or display tag, etc. This iswhere information on both the foods and drinks on offer andthe prices is given. Calorie information must be given clearlyand prominently beside the price. Individual businesses mustdecide how to best arrange this according to their situation.Suggestions on how best to implement Principle 2 areoutlined in Section 2 of this document.Suggestions on how best to implement Principle 3 areoutlined in Section 2 of this document.This includes guidance on managing situations where calorieinformation cannot be provided per portion or per meal, e.g.with shared foods and self-service.Principle 4.Information on how many calories anaverage person needs in a day is given to helpconsumers ‘make sense’ of calorieS on menusIt is important to show the consumer how many caloriesan average person needs in a day. Therefore, the averageamount of calories women, men and children need every daywill be displayed to help consumers ‘make sense’ of calorieinformation on foods and drinks on sale.Suggestions on how best to implement Principle 4 areoutlined in Section 2 of this document.

Putting Calorieson Menus in IrelandDraft Technical Guidance for Food Businesses3Section 2.Best ways to implement the principlesfor putting calories on menusHow Principle 1 is bestimplementedCalorie information is provided on standardfoods and drinks soldCalorie information should be displayed for each ‘standard’food and drink item on the menu. A ‘standard’ item is aproduct that is offered for more than 30 days each year andremains the same each time it is made. See Annex 2, page11 for examples of standard foods and drinks on menus.When calorie information cannot be shown for allstandard food and drink itemsThere are some situations where the calorie information foreach standard food and drink item on the menu cannot beprovided. Such situations include those where: The food and drink are only offered for a limited period,e.g. ‘menu specials’Foods and drinks offered for less than 30 days are notexpected to carry calorie information, although foodbusinesses can choose to provide calorie information onsuch items Information for ‘meal deals’ or ‘combo meals’ must bedisplayedPlease see “How Principle 3 is best implemented” onpage 5 for more information There is too much information for display, e.g. menu withmultiple drink sizes and different types of milksPlease see “How Principle 3 is best implemented” onpage 5 for more informationA note on alcoholAlcoholic drinks are high in calories. Therefore,calorie information on alcoholic drinks is useful toconsumers. Providing calorie information on alcoholicdrinks is at the discretion of the food business.The food or drink can be ‘customised’ accordingto customer’s preferences, e.g. sandwiches madeaccording to customers choicesIn this situation, the calories provided by the ‘Top 10Bestselling’ food items can be shown rather than everypossible option The portion size is not controlled, for example selfservice buffetCalorie information should be given for each food ordrink item in terms of measured portions – for example,ladle of stew, scoop of potatoes, tablespoon ofmayonnaise, etcThe final version of ‘Putting Calories on Menus in Ireland –Technical Guidance for Food Businesses’ will provide detailedadvice for putting calories on menus. This will include adviceon how to manage situations such as those describedabove. Other situations where special instructions areneeded should be included in your feedback. Advice will alsobe provided on managing these scenarios.

FOOD SAFETY AUTHORITY OF IRELAND4How Principle 2 is bestimplementedDisplay calorie information clearlyand prominently at ‘point of choice’for consumersThe ‘point of choice’ is the place where consumers choosefrom the food and drink on offer. This place can be a menuboard, printed menu, chalk board or display tag, etc. This iswhere the foods and drinks on offer are described and theprices are given.Calorie information at the ‘point of choice’ should be as clearand well-displayed as the price. To influence the consumer’sdecision, calorie information must be available before anorder is given. If there is more than one ‘point of choice’ in afood outlet, calories should be posted at each point.Typical ‘point of choice’ locations include:Clearly and prominently displaying calorie information can beachieved by: Positioning the calorie information beside the price of thefoodstuff Ensuring the font and format of the calorie informationare as prominent as the name and price of the menuitem Using colour contrast appropriately so that the calorieinformation can be easily differentiated from the priceInforming consumers about the accuracy of thecalorie information providedConsumers should be informed about the accuracy of thecalorie information provided. Statements to highlight thiscan include: Printed menus Menu boards Chalk boards‘The calorie informationprovided is calculated usingaverage figures and basedon a typical serving size’. Shelf edgingOR Counter display tags Table centres Flyer-style menus Before the order point of a drive-through restaurant Internet web pages from which food can be purchased,e.g. online pizza delivery‘We ensure that the calorieinformation provided isas accurate as possible.However, we mayoccasionally substituteingredients and this mayslightly alter the calorievalue displayed’These statements need to be displayed at the‘point of choice’.

Putting Calorieson Menus in IrelandHow Principle 3 is bestimplementedCalorie information is provided per portionor per mealCalorie information should be provided based on the foodand drink served to an individual consumer. Therefore,calorie information must be provided per portion or per mealserved. Guidance on providing calorie information on foodsfor sharing or from a self service is found below.Putting calorie information on foods to shareDraft Technical Guidance for Food BusinessesPutting calories on different sized portions of thesame food or drinkThere may not be enough space to clearly display thecalorie content for each portion size of the same food ordrink. Calorie information on different sized portions of thesame foods and drinks can be provided in 3 ways.1. The best options are: roviding all of the calorie values, i.e. caloriePinformation on small, medium and large portions canbe written as ‘120, 180 and 220 calories’; or roviding the range of values from the lowest to thePhighest, i.e. calorie information on small, mediumand large portions can be written as ‘120 to 220calories’The calorie information of foods for sharing, e.g. a pizza,can be provided in 2 ways:1. The calories for the whole pizza are shown along withthe number of portions in the whole pizza, e.g. Full13.5” PizzaWhole pizza contains 2,690 calories and serves4 people2. The calories in a single portion are shown along withthe number of portions in the whole pizza, e.g. Full13.5” PizzaOne portion of pizza contains 672 calories. There are 4portions in the whole pizzaPutting calorie information on ‘multi-portion’ or‘combo’ mealsThe calorie information on multi-portion or combo meals canbe provided in two ways.1. It is best to provide the calories for each individualitem.a. Calories in main item, e.g. burger/steak/chickenb. Calories in accompanying components, e.g. chips/potatoes/saladc. Calories in extras, e.g. sauce/cheese/dressingd. Calories in beverages2. An acceptable alternative is providing themaximum amount of calories from combining themeal items shown.Advising consumers on the maximum amount of calorieswill prevent them from underestimating the calorie valueof the meal, e.g. consumers can be advised that acombo meal can provide ‘up to 2,000 calories’.52. An acceptable alternative is providing the amountof calories for either: The most popular choice; or The default option, i.e. the option given if theconsumer does not specify the size at the ‘point ofchoice’. It should be clearly stated beside the calorieinformation that the default option is being used3. Another acceptable alternative is providing themaximum amount of calories for the largestavailable portion size of a food or drink.Providing the maximum calorie value prevents theconsumer from underestimating the amount of caloriesin the food or drink chosen.

6FOOD SAFETY AUTHORITY OF IRELANDHow Principle 4 is bestimplementedInformation on how many calories people need ina day is given to help consumers ‘make sense’ ofcalories on menusThe average amount of calories women, men and childrenneed every day will be displayed to help consumers ‘makesense’ of calorie information on foods and drinks on sale.This calorie information must be clear and easilyseen by the consumer before their choice is made.This information must be the same in all food outlets.It is suggested that the following is stated:WOMENNEED ABOUT2,000CALORIES A DAYChildrenNEED ABOUT1,800CALORIES A DAYMEN NEED ABOUT2,500CALORIES A DAY

Putting Calorieson Menus in IrelandDraft Technical Guidance for Food Businesses7Section 3.Possibilities for helping businessesin Ireland put calories on menusIt is recognised that putting calories on menus will not beeasy for most food businesses.Technical tools and technical experts will be needed.Technical ExpertsThe support of technical experts in nutrition will be required,e.g. dietitians or nutritionists with a recognised qualificationare suitable technical experts.The different ways ofcalculating calories forstandard food and drinkitems are described inAnnex 4.The Food Safety Authority of Ireland (FSAI) isexploring possible ways to help food businesses putcalories on menus.All of the possibilities listed below are subject to the FSAIsecuring special funding to help food businesses putcalories on their menus.Possible way to help food businesses accessthe support of technical expertsThe FSAI could explore the possibility of making technicalexpertise available to food businesses to assist with theprocess of putting calories on menus.The FSAI could involve universities, industry and otherGovernment departments in exploring this possibility.Possible ways to help food businesses accesstechnical toolsTechnical Tools1. The FSAI could provide access to computers withsoftware for calculating caloriesTechnical tools to calculate calories in single portions offoods and drinks will be needed. These include food tableswhich contain information on calories and other nutrients.Computer software based on these tables can also be used.The FSAI library could provide access to computers thatcontain the special software for calculating calories andother nutrients in foods. Technical experts working with foodbusinesses to calculate the calorie content of their menuscould book time to use this service.2. Library services in the FSAI could provide copies of thespecial food tablesDon’t forget!give your feedback on the support youneed to put calories on your menu.See Section 4 of the ‘Survey for FoodBusinesses’The FSAI library (Abbey Court, Lower Abbey Street, Dublin1) is open to the public. The library could stock the specialfood tables needed by technical experts working with foodbusinesses.

FOOD SAFETY AUTHORITY OF IRELAND8Public Consultation DetailsThank you for taking the time to read the backgroundinformation on this consultation.Your feedback is important to us. All information receivedwill be carefully considered when putting calories on menusinto practice in Ireland.Thank you for your time!QUESTIONS FORFOODbusinessesCLICK HERE

Putting Calorieson Menus in IrelandDraft Technical Guidance for Food Businesses9AnnexContentsAnnex 1.Ways to make your menu healthierand lower in caloriesAnnex 2.How to display calories on menus1011Sample Menu 1 – Café Menu Board11Sample Menu 2 – Fast FoodRestaurant Menu Board12Sample Menu 3 – Sandwich Bar Menu14Sample Menu 4 – Pub Dining Menu15Annex 3.Keeping calories on menus accurate– what food businesses need to do16Annex 4.The different ways calories can becalculated17

FOOD SAFETY AUTHORITY OF IRELAND10Annex 1.Ways to make your menu healthier and lower in caloriesThere are a number of ways you can make your menu itemslower in calories and healthier for your customers, e.g. Use healthier cookingmethodsUse cooking methods which use little or no fat, e.g.bake, grill, steam and boil instead of frying. Use low-fat ingredients wherepossibleUse low-fat ingredients where possible.–Milk – Use low-fat or skimmed varieties–Mayonnaise – Use low-fat or ‘light’ varieties–Cream cheese – Use low-fat or ‘light’ varieties–Butter – Use low-fat polyunsaturated spreads Reduce portion sizes Provide a good range ofhealthy low-calorie optionsYour menu can offer:–Wholemeal bread, past and rice–Baked potatoes with low-fat toppings– Extra side orders of salads, fresh vegetablesand fruit–Fruit of tomato-based sauces Positively market thehealthier options availableto consumersOffer special deals on healthier menu items.

Putting Calorieson Menus in IrelandDraft Technical Guidance for Food Businesses11Annex 2.How to display calories on menusSample Menu 1 – Café Menu BoardcaféblendSmallMediumLargeAmericano 1.85 2.20 2.9510 kcalLatte 2.10 2.45 3.10152 kcal*Latte 2.10 2.45 3.10152 kcal*Cappuccino 2.05 2.40 3.0587 kcal*Espresso 1.45 1.65 1.8510 kcalMacchiato 2.45 2.80 3.2014 kcal*Mocha 2.25 2.60200 kcal*Hot Chocolate 2.10 2.45355 kcal*filtertastearoma 3.40Tea 1.95Chai Latte 2.45 2.10 3.10coffee15 kcal*179 kcal*Fruit Teas 1.750 kcalFruit Smoothie 2.15195 kcalFruit Juices 1.45198 kcal*kcal based on medium drinks with semi-skimmed milkWomen need around 2,000 kcals a day, men need about 2,500 kcals a day and children need about 1,800 kcals a day.The calorie information provided is calculated using average figures and is based on a typical serving size.

12FOOD SAFETY AUTHORITY OF IRELANDSample Menu 2 – Fast Food Restaurant Menu BoardQuarter 4.39Pounder (1,005 kcal)MEALONLYWomen need around 2,000 kcalsa day, men need about 2,500 kcalsa day and children need about1,800 kcals a day.The calorie information provided iscalculated using average figures andis based on a typical serving size.

Putting Calorieson Menus in IrelandDraft Technical Guidance for Food BusinessesQuarterPounderCHICKENSANDWICHONLYONLY 3.20 3.50(630 kcal)(360 kcal)CHICKENWRAPFRIESREG 1.39(280 kcal)MED 1.59ONLY(370 kcal) 3.20LARGE(430 kcal)(450 kcal) 1.79DRINKSCOLA (180 kcal)*COLA LIGHT(4 kcal)* LEMONADE(180 kcal)** kcal based on medium sized drinks ORANGEFIZZ(175 kcal)* MILKSHAKE(430 kcal)*13

14FOOD SAFETY AUTHORITY OF IRELANDSample Menu 3 – Sandwich Bar MenuSandra’sSANDWICH & DELI BAROUR FAVOURITESEgg MayonnaiseFresh, free-range eggs hard boiled to perfection and served in a lightmayonnaise dressing. Topped with cress and crushed black pepper. 2.29426 caloriesFarmhouse Cheddar & PickleThick slicked Farmhouse Cheddar cheese with a generous helping of ourhomemade spiced pickle. 2.49588 caloriesWexford Ham & Wholegrain MustardHoney roast Wexford Ham spread with mild wholegrain mustard. 2.49417 caloriesChicken SaladSlices of roasted chicken on a bed of seasonal salad leaves. 2.79390 caloriesPrawn MayonnaiseSustainably caught Atlantic prawns in our trademark Marie-Rose sauce,served with a squeeze of lemon. 2.99355 caloriesCrayfish & RocketFreshly sourced shelled crayfish on a bed of peppered rocket with asprinkling of paprika. 3.49370 caloriesBLTLocally sourced bacon, fresh lettuce and juicy ripe tomatoes served inorganic white bread. 3.89530 caloriesSteak & CheeseRump steak cooked medium-rare topped with melted gouda cheese andcrushed black pepper. 4.49495 caloriesGourmet SandwichesAny ExtrasExtra SaladExtra Slice of CheeseExtra Slice of HamMayonnaiseColeslaw50 cents 1.00 1.50 1.00 1.5010 calories105 calories21 calories140 calories65 caloriesStandard sandwichesserved with low-fatspread. Feel free to askfor butter instead!(Add 40 calories)Women need around 2,000 kcals a day, men need about 2,500 kcals a day and children need about 1,800 kcals a day.We ensure that the calorie information provided is as accurate as possible. However, we may occasionally substituteingredients as this may slightly alter the calorie value displayed.

Putting Calorieson Menus in IrelandDraft Technical Guidance for Food BusinessesSample Menu 4 – Pub Dining MenuMAINSBeer Battered Fish & ChipsFreshly battered fish served with chips,peas or mushy peas, a slice of lemon andtartare sauce. 6.99880 caloriesSHARINGPLATTERSMixed GrillPrime 4oz Irish rump steak, sweet curedbacon served with seasoned chips, twofried eggs, roasted large flat mushroom,onion rings, peas and a grilled half tomato. 11.991,436 caloriesCalories based on a serving with mushy peasSausage & MashGrilled Irish SalmonIrish salmon steak served with your choiceof pepper & basil butter or sticky honey,lime & chilli, with baby potatoes and peas. 7.99387 caloriesFish PieWhite fish, smoked haddock and salmon ina creamy white sauce topped with mashedpotatoes and cheese. Served with peasand buttered bread. 8.99756 calories 8.99Chips 1,248 caloriesJacket 1,145 calories 5.991,594 caloriesGammon, Egg & ChipsSucculent gammon served with two friedeggs, chips and peas. 7.95883 calories8oz Rump SteakAn 8oz prime Irish rump steak, grilledto order. 9.99792 calories8oz Sirloin SteakSirloin Irish steak served with chips,peas, half a grilled tomato and pan-friedmushrooms. 10.99854 caloriesHalf a spit roasted Irish chicken, flamegrilled Irish chicken breast, BBQ chickenwings, beer battered onion rings and cornon the cob, served with BBQ sauce and asour cream and chive dip. 14.99 (serves 2)1,390 calories per personThe Surf & Turf PlatterTwo 4oz Irish rump steaks, half a spitroasted Irish chicken, a rack of flame grilledBBQ ribs, scampi, seasoned chips, servedwith BBQ sauce and a garlic & herb dip. 18.99 (serves 2)1,670 calories per person 5.99961 caloriesChilli Con CarneIrish beef chilli, served with basmati riceand tortilla chips. 6.99662 caloriesSteak & Ale Pie100% Prime Irish beef encased in ashortcrust pastry pie slow cooked in ale.Served with chips, peas and gravy. 10.991,336 caloriesChicken Tikka MasalaMild and creamy tikka masala sauceover marinated pieces of chicken breast.Served with basmati rice, a naan bread,poppadoms and mango chutney.The Grill PlatterPork sausages, creamy mashed potato,peas and gravy.BBQ ChickenHalf an oven Irish roasted chicken withBBQ sauce. Served with chips or a jacketpotato, side salad and coleslaw.Can’t decide? Feeling hungry? Tryone of our great sharing plattersShepherd’s PieMade from 100% prime Irish beef, toppedwith mashed potatoes and Cheddarcheese. Served with gravy and peas 9.95572 caloriesSIDESToasted garlicbread 0.99164 caloriesGarlic bread withcheese 1.49290 caloriesBowl of crispseasoned chips 1.99370 caloriesBeer battered onionrings 1.49180 caloriesPan-friedmushrooms 1.49168 caloriesCorn on the cob 0.99128 caloriesRoast Vegetable PastaTomatoes, courgettes and peppers in arich tomato sauce coating penne pasta,finished with Cheddar cheese and servedwith a slice of garlic bread. 6.99747 caloriesSTEAK SAUCESAll 0.99Peppercorn60 caloriesDiane27 caloriesBlue Cheese120 caloriesWomen need around 2,000 kcals a day,men need about 2,500 kcals a day andchildren need about 1,800 kcals a day.We ensure that the calorie informationprovided is as accurate as possible.However, we may occasionally substituteingredients as this may slightly alter thecalorie value displayed.15

FOOD SAFETY AUTHORITY OF IRELAND16Annex 3.Keeping calories on menus accurate – what foodbusinesses need to doHow to keep calorie information accurateOnce a food business has amended their menu to displaycalorie information for all standard menu items, certainsteps need to be taken in order to keep this informationaccurate.IMPORTANTDisplaying the amount of calories on food and drinksfor sale is a form of labelling. The most importantrule of labelling is that the consumer is not misled.Therefore, food businesses must have clearprocedures in place to ensure that calorieinformation is kept accurate.Keep detailed records of the steps used to calculatecalorie informationKeep detailed records of the process used to updatecalorie informationA system to update calorie information must be establishedby a food business. If ingredients in a menu item change, thecalorie information must be updated as soon as possible.Display tags, chalk boards, etc., can be updatedimmediately. Consumers should be informed about thetimeframe for calorie changes on printed menus (just asthey would for price changes).Train staff to make and serve standard food and drinkitemsA ‘standard’ food or drink item is a product that:1. Is on sale for at least 30 days a year; and2. Remains the same each time it is made. In this way,calorie information calculated on these food and drinkitems remains accurateStaff need to be trained to:1. Develop a recipe for each standard item which must berecorded and followed by staff.1. Ensure that a food or drink item is the same each time itis made; and2. List the correct name and detailed description ofeach ingredient in the recipe, e.g. ‘semi-skimmed milkand lean minced beef (5% fat),’ not ‘milk and mincedbeef’2. Keep the portion size the same each time the food ordrink is served, e.g. a specific sized spoon is used tomeasure all portions of potato salad3. List the weight of each ingredient in the recipe4. List the number of portions provided by the recipe5. Use the calorie information provided by themanufacturer of the ingredient, where possible, tocalculate the calorie information6. Include the change in weight which occurs duringcooking. Most software packages take this factorinto account. If calorie information is being calculatedmanually, the changes in the weight of foods duringcooking can be found in McCance and Widdowson’s ‘TheComposition of Foods’7. Recheck the information used to calculate thecalorie content of foods and drinks

Putting Calorieson Menus in IrelandDraft Technical Guidance for Food Businesses17Annex 4.The different ways calories can be calculatedBackground informationon calculating caloriesin food or drinkWhere information on thecalorie content of foodsand drinks can be foundTo accurately calculate the calorie content of a standardfood or drink item on your menu, the following information isneeded:Using the calorie information that may beavailable on pre-packaged food and drink1. The amounts and types of ALL the ingredients usedto make the standard food or drink item2. The weight of a single portion of the standard food ordrink item3. The cooking methods usedTo calculate the amount of calories in a food or drink,the calories must be calculated using the weight of everyingredient in the recipe. Then the calorie content of everyingredient must be added together. This will provide thetotal calories for the entire dish. The total calories must bedivided by the number of portions in the dish to provide theamount of calories in a single portion.A note on calculating caloriesCalorie information on foods is usually given per 100grams. However, very few single portions of foodsare 100 grams – some portions weigh less andsome weigh much more: a portion of mayonnaise is 20 grams and aportion of lasagne is 400 gramsTherefore, the calorie information must be calculatedaccording to the weight of a single portion of a foodor drink item.The cooking method also affects the calorie content,e.g. frying foods in oil adds a lot of calories to thefood item.The calorie information on the label of pre-packagedfood and drink can be used to calculate the amount ofcalories in a single portion of the food and drink. Thecalorie information on a label is usually provided per 100g.However, the amount of food or drink served or eaten as asingle portion is rarely 100g.The calorie information must be calculated from the weightof the product to provide the calorie information for a singleportion of the food or drink item.Using the calorie information alreadyprovided on ingredients may be usedCalorie information can be calculated from the packagingof the ingredients used to make the food and drink. If afood business displays or uses calorie information whichhas been provided by a supplier, it is the food business’responsibility to ensure that reasonable precautions aretaken to ensure that this information is correct.Nutritional information using Food NutrientComposition TablesFood Nutrient Composition Tables outline the nutritionalcomposition of a wide range of food and beverage items.These tables are a reliable source of information. The FoodNutrient Composition Tables which are used to calculatecalorie information must change according to the origin ofthe food: The McCance and Widdowson ‘Composition ofFoods’Accepted for food produced in Ireland and the UK EurofirAccepted for food imported from the European Union USDA Food Composition DataAccepted for food imported from the United States ofAmerica

FOOD SAFETY AUTHORITY OF IRELAND18Using computer software packages tocalculate calorie informationA computer software package may be purchased or theservices of a software company may be used to calculatecalorie information. If the services of a software companyare employed to calculate calorie information, it is theresponsibility of the food business to ensure that the correctFood Nutrient Composition Tables are used by the softwarecompany.How to calculate the amount of calories in amenu itemMenu Item: Large Cherry Scone with Butter and JamA) Calculating the calorie information from thenutritional information given per 100g of a prepackaged productTo calculate the calorie (kcal) contentper portion:Energy (kcal) per100g of product100Nutritional Information per 100g of at8.7gTo calculate the calorie (kcal) content in one cherry scone(90g):308kcal per 100gNutritional Information per 100g of 82.2gX90gTotal calories in 90g cherry scone: 277 caloriesSTEP 2. Calculate the amount of calories inthe pat of butterTo calculate the calorie (kcal) content in one pat of butter(7g):745kcal per 100gPat of Butter (7g)Weight of oneportion of theproduct (g)STEP 1. Calculate the amount of calories inthe cherry scone100Cherry Scone (90g)X100X7gTotal calories in 7g pat of butter: 52 caloriesSTEP 3. Calculate the amount of calories inthe strawberry jamTo calculate the calorie (kcal) content in one packet ofstrawberry jam (7g):Strawberry Jam (12g)Nutritional Information per 100g of g* Energy is written in calories (kcal)265kcal per 100g100X12gTotal

1. The calories for the whole pizza are shown along with the number of portions in the whole pizza, e.g. Full 13.5" Pizza Whole pizza contains 2,690 calories and serves 4 people 2. The calories in a single portion are shown along with the number of portions in the whole pizza, e.g. Full 13.5" Pizza One portion of pizza contains 672 calories.

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