A Better Choice - Queensland Health · be actively promoted and advertised, and prominently...

Queensland Health

A Better Choice Food Classification Guide

2A Better Choice Food Classification Guide

A Better Choice Food Classification Guide

Published by the State of Queensland (Queensland Health), October 2019

This document is licensed under a Creative Commons Attribution 4.0 Australia licence. To view a copy of this licence, visit creativecommons.org/licenses/by-nd/4.0/deed.en

© State of Queensland (Queensland Health) 2019

You are free to copy and communicate the work in its current form, as long as you attribute the State of Queensland (Queensland Health) and comply with the licence terms. If you alter the work, you may not share or distribute the modified work.

For copyright permissions beyond the scope of this licence contact:

Intellectual Property Officer, Queensland Health, email [email protected], phone (07) 3708 5069.

For more information contact: [email protected]

Disclaimer:

The content presented in this publication is distributed by the Queensland Government as an information source only. The State of Queensland makes no statements, representations or warranties about the accuracy, completeness or reliability of any information contained in this publication. The State of Queensland disclaims all responsibility and all liability (including without limitation for liability in negligence) for all expenses, losses, damages and costs you might incur as a result of the information being inaccurate or incomplete in any way, and for any reason reliance was placed on such information.

SC1900304 12/19

Contents

About the Food Classification Guide 1

Using the Food Classification Guide 1About the nutrient criteria 1Table 1: Foods commonly classified as GREEN 2 Table 2: Foods commonly classified as AMBER 4Table 3: Foods commonly classified as RED 6

Classifying foods using nutrient information 7

What is nutrient information? 7

Nutrient criteria to identify GREEN choices 8

Table 4: Green choices 8

Nutrient criteria to identify AMBER choices 9

Table 5: Single hot-food items and

processed meats 10 Table 6: Ready-to-eat meals 10Table 7: Snack foods 11

Classifying foods using major and minor ingredients 12Table 8: Classifying foods using major and minor ingredients 13Table 9: Assessment using major and minor ingredients 14

How to assess foods using nutrient criteria tables 15Example assessment: Crumbed chicken fillet patty (oven-baked) 15Example assessment: Savoury snack mix, 80g packet 17

http://creativecommons.org/licenses/by-nd/4.0/deed.en

Using the Food Classification GuideTables 1, 2 and 3 (pages 2–6) outline the likely classifications of food. These tables are provided as a quick reference only.

The following can be used to assess and classify food:

• Nutrient criteria to identify GREEN choices (page 8)

• Nutrient criteria to identify AMBER choices (page 9)

• Classifying food using major and minor ingredients (page 12).

Refer to online tools for further guidance on classifying food items.

The Food Classification GuideThis Food Classification Guide has been developed to support implementation of a healthy food supply in accordance with the A Better Choice strategy. Using a traffic light classification system, food items can be categorised as:

• GREEN, AMBER or RED against defined nutrition criteria.

Supplying healthy choices in accordance with this Guide applies in any outlet, setting or situation where food is sold or provided to staff and visitors, including catering and fundraising activities. The strategy does not apply to food that patients, staff and visitors bring from outside a facility for their own personal consumption or to food service meals and snacks provided to admitted hospital, residential and aged-care patients.

About the nutrient criteriaTotal fat and added sugar are not included in the criteria. By setting a limit on the total kilojoule content of a product, the energy content as well as the amount of fat or sugar that can be added is restricted. A criterion for saturated fat is included due to the link between saturated fat and cardiovascular disease.

Healthier food:GREEN or AMBER

Unhealthy food: RED

Note: food is classified RED when any of the nutrient criteria exceed AMBER limits.


Table 1: Foods commonly classified as GREEN

GREEN food provides the best nutritional value. It must comprise at least 50% of the proportion displayed or provided, be actively promoted and advertised, and prominently displayed.

Vegetables and legumes/beans

• All fresh, frozen and dried plain vegetables: raw, steamed, grilled, stir-fried, boiled or baked without added fat.

• Use salt-reduced canned vegetables where possible.

• All forms of dried and prepared beans and peas. Examples include baked beans, red kidney beans, soy beans, mung beans, lentils, chick-peas, split peas, bean curd, tofu.

• Salads with small amounts of dressing or low- or no-oil dressings.

• Air-popped corn, without added fat and/or salt.

Fruit

• All fresh and frozen fruits.

• Fruit canned in natural juice or water, or fruit puree.

• Stewed fruit, without added sugar.

Grain (cereal) foods

• Wholemeal, wholegrain breads, pita, lavash, focaccia and English muffins.

• Wholegrain, unrefined breakfast cereals that meet the GREEN nutrient criteria (page 8).

• Plain, unflavoured grains and their products without added fat or oil. Includes brown rice, barley, corn, polenta, buckwheat, quinoa, semolina, bulgur, corn/rice cakes and crispbreads.

• Wholemeal, plain, un-iced fruit, nut and/or vegetable-based breads, buns, loaves, pikelets, scones, without spreads: serving size up to 60g.

Dairy foods and alternatives

• Reduced fat plain or flavoured yoghurt.

• Calcium-fortified soy alternatives.

• Cottage and ricotta cheese, and reduced fat forms of other harder cheeses.

Note: use this table as a quick reference and Table 4 for assessing specific items.


GREEN food provides the best nutritional value. It must comprise at least 50% of the proportion displayed or provided, be actively promoted and advertised, and prominently displayed.

Lean meat, poultry, fish, eggs and alternatives

• Lean chicken, turkey, beef, pork, lamb and veal with visible fat and skin removed: Steamed, grilled, stir-fired, boiled or baked with minimal added oil and salt.

• Fresh and plain frozen fish and seafood: steamed, grilled or baked with minimal added oil and salt.

• Canned fish in spring water.

• Eggs: Poached or boiled.

• Tofu: Steamed, grilled, stir-fried, boiled or baked with minimal added oil and salt.

Nuts and seeds

• Plain, unsalted, unroasted/dry-roasted nuts and seeds: serving size up to 30g.

Sauces, soups, dips, dressings and spreads

• Lower-salt and fat, vegetable-based pasta and simmer sauces and soups.

• For milk-based sauces, use reduced-fat milk as the preferred option.

• Dips, mayonnaise and salad dressing that meet GREEN nutrient criteria in Table 4 (page 8).

• 100% nut and seed pastes without added sugar, salt or fat.

Mixed hot food and/or plated dinners (commercial, frozen, prepared on site)

• Cook with minimal poly- or mono-unsaturated oils such as canola, sunflower.

• Supply reduced-fat options with high amounts of vegetables and avoid large servings.

• Use lean meats trimmed of fat.

• Avoid cream, butter, ghee, coconut cream/milk, and cheese-based sauces.

• Casseroles, curries made with a variety of vegetables and lean meats, fish or seafood with a clear or vegetable-based sauce or gravy. Offer steamed rice, salad and/or steamed vegetables sides.

• Risotto and rice, stir-fries or noodle-based meals with reduced-salt sauces and a variety of vegetables. Avoid dishes with fried noodles, battered or crumbed deep-fried meats, fish and seafood.

• Pasta served with tomato or vegetable-based sauces. Avoid fatty processed meats and excessive amounts of cheese in pasta bakes and lasagne. Include a variety of vegetables and use reduced-fat cheese where possible.


Table 2: Foods commonly classified as AMBER

AMBER foods may provide some valuable nutrients; however, they can also contribute to excess energy intake and/or contain moderate amounts of saturated fat, added sugar or salt. Provide healthier choices within the AMBER category and avoid large serving sizes. AMBER foods must not dominate the menu and must not be promoted or advertised.

Vegetables

• Vegetables roasted in oil, marinated and pickled vegetables.

• Olives in oil.

Fruit

• Canned fruit or stewed fruit with added sugar (e.g. in syrup).

• Some fruit leather straps and dried fruit bars that are 100% fruit with no added sugar.

• Pure fruit juice ice blocks and sorbets, without added sugar: serving size up to 250mL.• Dried fruit: serving size up to 30g.

Grain (cereal) foods

• Breakfast cereals that do not meet GREEN criteria in Table 4 (page 8).

• Some savoury breads, scrolls, focaccias, twists, garlic bread. Use small to medium serving sizes: serving size up to 60g.

• Un-iced fruit, nut and/or vegetable-based breads, buns, loaves; scones; and pikelets: offer poly- or mono-unsaturated fat spreads separately and use sparingly.

• Flavoured rice/corn cakes.

• Fried rice.

Dairy foods and alternatives

• Regular fat cheese.

• Regular fat plain or flavoured yoghurt and custard.

Nuts and seeds

• Salted nuts and seeds, may be roasted with oil.

Note: use this table as a quick reference and Tables 5, 6 and 7 for assessing specific items.


AMBER foods may provide some valuable nutrients; however, they can also contribute to excess energy intake and/or contain moderate amounts of saturated fat, added sugar or salt. Provide healthier choices within the AMBER category and avoid large serving sizes. AMBER foods must not dominate the menu and must not be promoted or advertised.

Meat and alternatives

• Meat or poultry with visible fat or skin: Prepared with little salt and shallow-fried in little oil (mono- or poly-unsaturated).

• Fish canned in brine, oil or flavoured sauce.

• Meat products and lean, processed luncheon meats. (e.g. some un-crumbed/crumbed burger patties): serving size up to 150g.

• Some lean reduced sodium deli meats (e.g. ham, roast beef/turkey breast slices, chicken breast pieces): serving size up to 50g.

• Some lean sausages. Use reduced-fat versions in small amounts.

Sauces, soups, dips, dressings and spreads

• Soups, dips, mayonnaise and salad dressing that do not meet GREEN criteria (page 8).

• Nut and seed pastes with added sugar, salt or oil. Use sparingly.

• Yeast-based spreads. Use sparingly.

Unsaturated fats and oils

• Mono- or poly-unsaturated margarines and oils such as canola, olive, peanut, sesame, sunflower, safflower, soybean, flaxseed.

Single hot food items, ready-to-eat meals, snack foods and desserts. Includes some:

• Savoury-topped breads with lean meat, reduced fat cheese and vegetables.

• Steamed dim sims and spring rolls.

• Oven baked potato products such as wedges, chips, hash browns: serving size up to 150g.• Ready-to-eat meals, mixed hot-food dishes and plated dinners.

• Savoury snack foods such as meat pies, sausage rolls, quiches, small serving sizes with reduced fat and/or salt.

• Biscuits and crispbreads, muesli and nut bars, flavoured popcorn.

• Muffins or scones, fruit or vegetable based and served with spreads.

• Ice-creams, milk or soy-based ice confections and dairy desserts. Milk must be listed as the first ingredient.


RED food has limited or no nutritional value. Limit RED food to no more than 20% of the total proportion displayed or provided. RED food must not be promoted or advertised.

Confectionary

• All types. Lollies, jellies, juice jellies, jelly beans, liquorice, marshmallow, mints, bubble gum, carob, chocolate, hundreds and thousands, chocolate, carob and yoghurt flavoured coating (e.g. on nuts/bars).

Note: sugar-free chewing gum, sugar-free mints and medicated cough mixture and lozenges are not included.

Saturated and trans fats and oils

• Butter, dairy-blend spreads, cream.

• Lard, tallow, copha, ghee, cooking margarine.

• Palm oil, cottonseed oil.

• Coconut oil, coconut cream, regular coconut milk.

Fried foods

• All deep-fried foods, including vegetables.

• Foods fried in large amounts of oil.

Sweet spreads and toppings

• Jam, chocolate spreads, syrups, condensed milk, honey, sugar, sprinkles.

Single hot food items, ready-to-eat meals, snack foods and desserts that do not meet AMBER criteria

• Savoury pastries such as pies, sausage rolls and pasties.

• Hot noodle cups with fried noodles and/or creamy sauces.

• Crumbed and coated meat products such as schnitzels, nuggets.

• Pizza, spring rolls, dim sims, samosas, sausages, frankfurts, saveloys and chorizo.

• Processed meats such as Devon, Strasburg, salami, kabana and bacon.

• Savoury and sweet snack foods, bars, biscuits and crisps/chips.

• Cakes, slices, donuts, tarts, croissants, danishes and sweet pastries.

• Ice-creams, milk/soy-based confections and dairy desserts where milk is not the main ingredient and/or with added confectionery.

Table 3: Foods commonly classified as RED

Note: use this table as a quick reference and use tables 5 - 8 for assessing specific items.


Classifying foods using nutrient informationWhat is nutrient information?

1 Food Standards Code—Standard 1.2.8: Nutrition information requirements2 Fibre may only be included on the NIP if a claim about the fibre content of the food is made

Commercial food and drink providers include nutrient information on the Nutrition Information Panel1 (NIP). This describes the amount of energy (kilojoules) and nutrients (carbohydrates, protein, fat, sodium) in a food or drink.

NIPs on food labels can be used to help work out if the product fits into GREEN, AMBER or RED categories of A Better Choice. Ingredient lists may also help assess products.

Information in NIPs is provided ‘per 100 grams’ and ‘per serving’.

When comparing the nutrition content of similar products, use the ‘per 100 grams’ information (as the serving size is determined by the manufacturer and may vary from product to product).

Depending on the category, both ‘per 100 grams’ and ‘per serving’ information may be needed to classify foods according to the nutrient criteria.

Servings per package: 8Serving size: 31g

Quantity per serve/serving Quantity per 100g

ENERGY 530kJ (126cal) 1700kJ (405cal)

PROTEIN 1.9g 6.0g

FAT - Total- Saturated

3.7g0.7g

11.9g2.2g

CARBOHYDRATE - Sugars

20.5g7.4g

65.5g23.7g

SODIUM 30mg 100mg

FIBRE2 1.7g 5.4g

Ingredients: Rolled oats, glucose syrup, sugar, vegetable oil [antioxidants (304, 306)], wheat, rice flour, fruit paste (9%) [dried dates, sultanas, pear juice, invert sugar, humectant (422), wheat fibre, vegetable fat (hydrogenated coconut oil) vegetable gum (pectin), food acid (lactic), flavour], almonds, honey, coconut, oat fibre, maize starch, skim milk powder, emulsifier (soy lecithin), salt, flavour.

Example nutrition information panel (NIP) for a muesli bar:


Nutrient criteria to identify GREEN choices

3 This part of this document is reproduced from the document ‘Healthy choices: food and drink classification guide (2016)’, the copyright in which is owned by the State of Victoria. These reproductions are made with the permission of the State of Victoria, acting through the Department of Health and Human Services. Further reproduction and other uses comprised in the copyright are prohibited without permission.

Nutrient criteria are available to identify GREEN breakfast cereals, pasta and simmer sauces, soups, dips, mayonnaise and salad dressings.

To check if a product fits in the GREEN category, compare the amount of saturated fat, sodium, fibre and sugar in the item (per 100 grams) against the criteria in Table 4.

If the item meets the criteria for each required nutrient it is a GREEN choice. If the item does not meet any one of the criteria it will be categorised as AMBER or RED.

Table 4: Green choices Assess per 100 grams3

Category Nutrient criteria

Saturated fat (g) per 100g

Sodium (mg) per 100g

Fibre (g) per 100g

Sugars (g) per 100g

Breakfast cereals not containing dried fruit (assess as dry weight)

2g or less — 5g or more 25g or less

Breakfast cereals containing dried fruit (assess as dry weight)

2g or less — 5g or more 30g or less

Pasta sauces and simmer sauces 2g or less 300mg or less — —

Soups as prepared (ready to eat, canned, instant)

2g or less 300mg or less — —

Dips (legumes, dairy, vegetable or salsa)


Mayonnaise and salad dressings (low or reduced fat)



Nutrient criteria to identify AMBER choices

4 Total fat and added sugar are not included in the criteria. By setting a limit on the total kilojoule content of the product, the energy content as well as the amount of fat or sugar that can be added is restricted. A criterion for saturated fat is included due to the link between saturated fat and cardiovascular disease.

The following tables (pages 10–11) are available to help identify AMBER foods:

• Table 5: Single hot-food items and processed meats

• Table 6: Ready to eat meals

• Table 7: Snack foods

Nutrient criteria for AMBER items vary but may include energy (kilojoules), saturated fat, sodium and fibre4. A ‘maximum serving size’ may also be included.

Products are assessed per 100 grams, per serving as sold, (i.e. per product, item or packet) or both. The ‘per serving as sold’ (i.e. per product item or packet) measure applies to products such a snack foods and drinks where the whole individual item or packet is commonly consumed as one individual serve.

If an item meets the criteria for each required nutrient it is an AMBER choice. If the item does not meet any one of the criteria it will be categorised as RED.

IN SYRUP


Table 5: Single hot-food items and processed meatsAssess per 100g and maximum serving as sold


Energy (kJ) per 100g



Max serving size as sold

Savoury pastries (pies, pasties, sausage rolls, quiches, cheese triangles), filled breads (calzone), pizza, dim sims, samosas, spring rolls, instant noodles

1000kJ or less

5g or less 400mg or less 200g or less

Oven-baked potato products (e.g. wedges, chips, fries, gems, hash browns, potato cakes)

1000kJ or less


Meat products and alternatives – crumbed/coated and uncrumbed uncoated (such as burgers, patties, strips, nuggets), sausages, frankfurts, chorizo, saveloy

1000kJ or less


Processed luncheon meats and cured meats (Fritz, Devon, chicken loaf, pastrami, ham, bacon, silverside, sliced chicken, turkey or roast beef, silverside/corned beef, diced processed chicken meat)

1000kJ or less


Table 6: Ready-to-eat meals Assess per serving as sold and per 100g


Energy (kJ) per

100g

Saturated fat (g) per

100g

Sodium (mg) per

100g

Sodium (mg) as

sold

Fibre (g) as sold

Ready-to-eat meals, mixed hot-food dishes or plated dinners (commercial, freshly prepared)

2500kJ or less

2g or less 300mg or less

900mg or less

3g or more


Table 7: Snack foods Assess per serving as sold (i.e. per packet)


Energy (kJ) as sold

Saturated fat (g) as sold

Sodium (mg) as sold

Fibre (g) as sold

Sweet snack foods, bars, balls and biscuits

600kJ or less 3g or less — 1g or more

Savoury snack foods, biscuits, crispbreads and crisps Energy must be 1800kJ or less per 100g**Popcorn may be up to 2000kJ or less per 100g.

600kJ or less 2g or less 200mg or less —

Ice-creams and dairy desserts, milk or soy-based Milk must be first listed ingredient

600kJ or less 3g or less — —

Cakes, muffins, slices 900kJ or less 3g or less — 1.5g or more


Classifying foods using major and minor ingredients5


When nutrient information is not available (for example, for food prepared on site), or when an item does not fit in a category in the nutrient criteria tables, food should be classified based on the nutrition content of their ingredients.

Use the following process to classify foods according to their ingredients:

1. Identify major ingredients and minor ingredients.

Major ingredients make up the majority of an item. All ingredients are considered ‘major’ except those that are provided in very small amounts.

Minor ingredients make up only a small proportion of the item. Some examples of minor ingredients are dressings, sauces, spreads, garnishes and oils.

2. Classify all major and minor ingredients as GREEN, AMBER or RED.

3. Use the information in Table 8 (page 13) to determine whether the overall food is in the GREEN, AMBER or RED category.

Information about ingredients is available from ingredient lists on food labels or from recipes.


Table 8: Classifying foods using major and minor ingredients6

Category Criteria

GREEN Option 1—all ingredients are GREEN

Option 2—items with a mix of GREEN, AMBER and RED ingredients must include:

• vegetables and/or fruit

• mostly GREEN major ingredients.

Items must meet one of the following conditions:

• one AMBER major ingredient and all other ingredients are GREEN, or

• two AMBER minor ingredients and all major ingredients are GREEN, or

• one AMBER and one RED minor ingredient and all major ingredients are GREEN.

AMBER At least one GREEN or AMBER major ingredient, AND No more than two RED ingredients with a maximum of one RED major ingredient

RED Does not meet the criteria for GREEN or AMBER Contains deep fried major ingredients (except for sushi, rice paper rolls)

Extra criteria

A thin spread of margarine in sandwiches, or a dash of oil for frying off ingredients does not alter the classification of meals or snacks

Serving size information

• Cakes should be provided in serving sizes of 150g or less

• Biscuits should be provided in serving sizes of 40g or less



Example assessment: Crumbed chicken patty burger7


A burger made with an oven-baked crumbed chicken patty includes:

Major ingredients: bread bun (70g), oven-baked crumbed patty, onion, lettuce

Minor ingredients: mayonnaise (regular-fat).

Using the food classification tables, the ingredients in the burger are classified as follows:

Table 9: Example assessment using major and minor ingredients

Ingredient type Food ItemClassification

Green Amber Red

Major ingredients Bread bun CHECK-CIRCLE

Crumbed chicken patty (oven-baked) CHECK-CIRCLE

Lettuce CHECK-CIRCLE

Onion CHECK-CIRCLE

Minor ingredients Mayonnaise (regular fat) CHECK-CIRCLE

The burger contains:

• three GREEN major ingredients

• one AMBER major ingredient and

• one RED minor ingredient.

Because the burger includes an AMBER major ingredient and a RED minor ingredient, it does not meet the requirements for the GREEN category.

As only one RED ingredient is present, and the meal does not include deep fried items or confectionery, it fits into the AMBER category.

The crumbed chicken-patty burger should be selected carefully and served with salad or vegetables.


How to assess foods using nutrient criteria tablesExample assessment: Crumbed chicken fillet patty (oven-baked)Step 1—Find Nutrition Information Panel (NIP)The NIP is on the crumbed chicken fillet patty packaging (shown below).

Example Nutrition Information Panel for crumbed chicken fillet patty

Step 2—Identify the correct nutrient criteria tablePatties are in the ‘Single hot-food items and processed meats’ table and should be assessed against the nutrient criteria in Table 5 (page 10).

Step 3—Assess per 100g and per maximum serving size as sold

Steps for product assessment:

a. Find the serving size on the NIP. Make sure this is the same as the size of the whole product as commonly consumed.

b. Find the ‘per 100 grams’ column on the NIP. Look at the quantity per 100 grams for:

» energy = 980kj

» saturated fat = 3.4g

» sodium = 439mg.

c. Compare the nutrients found on the NIP against nutrient criteria in Table 5 (example on next page).


Servings per package: 60

Average serving size: 120gQuantity per serve/

servingQuantity per 100g

ENERGY 1176KJ 980KJ

PROTEIN 17.4g 14.5g


15.8g4.1g

13.2g3.4g


18.3g0.2g

15.3g0.2g

SODIUM 734mg 439mg

Ingredients: Chicken (60%), flour, water, salt, vegetable oil, yeast and yeast extract, dehydrated vegetables, sugar, salt, spices, preservatives

Energy (980kJ)

Saturated fat (3.4g)

Sodium (439mg)

Extract from ‘Table 5: Single hot-food items and processed meats’


Energy (kJ) per 100g



Max serving size as sold

Meat products and alternatives – crumbed/coated and uncrumbed uncoated (such as burgers, patties, strips, nuggets), sausages, frankfurts, chorizo, saveloy

1000kJ or less

5g or less 450mg or less

150mg or less

Assessment

Crumbed chicken fillet patty (nutrients as per NIP)

980kJ per 100g 3.4g per 100g 439mg per 100g 120g

Result CHECK-CIRCLE CHECK-CIRCLE CHECK-CIRCLE CHECK-CIRCLE

All nutrients meet AMBER criteria

Step 4—Decision

This crumbed chicken patty fits into AMBER category. Choose carefully.


Example assessment: Savoury snack mix, 80 gram packetStep 1—Find Nutrition Information Panel (NIP)The NIP is on the (shown below) savory snack mix, 80g packet.

Example Nutrition Information Panel for savoury snack mix, 80g packet

Step 2—Identify the correct nutrient criteria tableThis savoury snack food mix product should be assessed against the savoury snack foods, biscuit, crispbreads and crisps AMBER criteria in Table 7 (page 11).

Step 3—Assess per 100g and per maximum serving size as sold

Steps for product assessment:

a. Find the serving size on the NIP. Make sure this is the same as the size of the whole product as commonly consumed.

b. A 40g serving is suggested by the manufacturer however the packet size is 80g.

Multiply nutrient values by 2 to calculate the actual serving size as commonly consumed:

» energy = 920kj x 2 = 1840kj

» saturated fat = 2g x 2 = 4g

» sodium = 669mg x 2 = 1338mg.

c. Compare the nutrients found on the NIP against nutrient criteria in Table 7 (shown on next page).

Product/packet size: 80gServings per package: 2Serving size: 40g

Quantity per serve/serving

Quantity per 100g

ENERGY 920KJ 2300KJ

PROTEIN 3.5g 8.8g


15g2g

37.4g5.1g


17.1g2.5g

42.8g6.3g

SODIUM 268mg 669mg

Ingredients: Wheat starch, cashews (26%), canola oil, soya bean solids, (13%), sugar, Multigrain (ground corn, barley meal, wheat flour, oat meal, rice flour) (4%), salt, onion, malt extract, soy sauce powder, sesame seeds, garlic.


Energy x 2 (1840 kilojules)

Quantity per serve multiplied by 2

Saturated fat x 2 (4 grams)

Sodium x2 (1338 milligrams)

Extract from ‘Table 7: Snack foods (Assess per serving as sold (i.e. per packet)’


Energy (kJ) as sold

Saturated fat (g) as sold

Sodium (mg) as sold

Fibre (g) as sold

Savoury snack foods, biscuits, crispbreads and crisps

Energy must be 1800kJ or less per 100g

600kJ or less 2g or less 200mg or less —

Assessment

Savoury snack mix, 80g packet (nutrients as per NIP) 1840kJ 4g 1338mg —

Result CHECK-CIRCLE CHECK-CIRCLE CHECK-CIRCLE —

All nutrients meet RED criteria

Step 4—Decision:

This savour snack mix fits into RED category. Choose rarely.


Date post:	21-Mar-2020
Category:	Documents
Upload:	others
View:	1 times
Download:	0 times

A Better Choice - Queensland Health · be actively promoted and advertised, and prominently...

Documents