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Implementation Guide 2017

Healthy Options WA

Implementation Guide

The Healthy Options WA: Food and Nutrition Policy for WA Health Services and Facilities (Healthy Options WA Policy) was introduced in 2008 and aims to maintain and improve the health of staff and the broader community by providing healthy eating environments that model nutritious and healthy eating options. The Policy applies to all WA health system services and facilities and covers:

* food and drink outlets, including vending machines, under the control or management of the WA health system

* professional and business catering* fundraising initiatives, events and prizes.

This is a mandated policy.

This Implementation Guide provides a complete tool for WA health system services to meet the requirements of the Healthy Options WA Policy.

Each section includes relevant resources available to assist you in meeting the Healthy Options WA Policy requirements.

Further information and resources can be found at:


http://www.healthyoptions.health.wa.gov.au

Acknowledgements

The updated Healthy Options WA: Implementation Guide was produced in January 2017 by the Chronic Disease Prevention Directorate, Public Health Division, WA Department of Health. Much of the guide is based on the original manual written and produced by the Western Australian School Canteen Association Inc., with funding from the WA Department of Health.

The Chronic Disease Prevention Directorate would like to thank all those who have assisted in the production of the Implementation Guide.

Produced by the Chronic Disease Prevention Directorate © WA Department of Health 2017

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 or review, 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 of Western Australia.

Healthy Options WA Implementation Guide | 1

Contents Section 1: Understanding the Healthy Options WA Policy 3

1.1 About the Policy 3

1.2 Is this Policy relevant to me? 4

1.3 What are the Policy requirements? 5

1.4 The Classification of Green, Amber and Red Food and Drink 9

1.5 Commonly Supplied Food and Drink Guide 16

Section 2: Assessing food and drink outlets 69

2.1 Assessing compliance 70

Part 1: Assessing the food and drinks offered 70

Part 2: Assessing the food and drinks displayed 78

Part 3: Assessing the food and drinks promoted 87

2.2 Tips for food and drink outlets 92

2.3 Case studies 93

2.4 Improving the selection of healthy food and drink 97

2.5 Healthy Options WA: Tips to Promote and Sell Green Items 98

Section 3: Templates for assessing food and drink outlets 107

3.1 Templates for vending machines 108

3.2 Templates for cafes/canteens/kiosks 113

3.3 Templates for ward trolleys 119

Section 4: Professional and business catering 125


4.2 Case studies 126

4.3 Healthy Options WA: Catering Guidelines for Functions, Events and Meetings 127

Section 5: Fundraising initiatives, events and prizes 145


5.2 Alternative ideas for fundraising and prizes 146

5.3 Case studies 147

5.4 Healthier Fundraising: A Guide 148

5.5 Healthier Gifts and Rewards: Alternatives to Wine and Chocolate 164

Section 6: Other resources 169

6.1 Online resources 169

6.2 Additional considerations for children 170

6.3 Healthy Options WA Policy frequently asked questions 172

6.4 Operational Directive 180

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Section 1


Section 1: Understanding the Healthy Options WA Policy

1.1 About the Policy

The Healthy Options WA: Food and Nutrition Policy for WA Health Services and Facilities (Healthy Options WA Policy) aims to maintain and improve the health of staff and the broader community by providing healthy eating environments that model nutritious and healthy eating options.

The Policy uses a ‘traffic light’ system of food classification based on nutrient content and alignment with the Australian Dietary Guidelines. All food and drinks are classified as Green, Amber or Red. These categories define the permitted sale, display and promotion of food and drinks.

All WA health system services and facilities are required to provide a range of healthy and nutritious food and drinks (Green) and limit the supply of less healthy options (Red).

Green, Amber and Red foods and drinks are defined as below.

Green These are the healthiest choices because they are excellent sources of important nutrients and represent one or more of the five food groups needed for optimum health and wellbeing. They are low in saturated fat, added sugar and salt.

Green items include:

* fresh fruit and vegetables* wholegrain cereals* reduced fat milk* lean meat* water* small serves of 99% fruit juice.

For more examples of food and drinks contained within the Green category, see the Commonly Supplied Food and Drink Guide.

Amber These have some nutritional value but contain moderate levels of saturated fat, added sugar and/or salt and can contribute to excess energy intake. These need to be chosen carefully and eaten in moderation.

Amber items include:

* plain salted nuts* chicken with skin * full-fat plain milk* vegetables roasted using poly-or

mono-unsaturated oil spray.

For more examples of food and drinks contained within the Amber category, see the Commonly Supplied Food and Drink Guide.


Red These are energy dense and have little nutritional value. Most are high in saturated fat, salt and/or sugar. These foods and drinks can contribute to excess energy intake if consumed in large amounts or on a frequent basis. These are considered to be ‘discretionary’ food and drinks and should only be consumed occasionally or in small amounts.

Red items include:

* all deep fried foods* high fat meats (i.e. salami)* danish pastries, croissants* chocolate bars* sugar-sweetened fruit drinks (less than 35%

fruit juice).

For more examples of food and drinks contained within the Red category, see the Commonly Supplied Food and Drink Guide.

Offered Means offered for sale; relates to the total range and number ofdifferent items of food and drink options available.

Displayed This is the area or space within the outlet that is available toplace foods and drinks on view to customers.

1.2 Is this Policy relevant to me?

The Healthy Options WA Policy is a mandatory requirement under the Public Health Policy Framework. The Policy Framework can be accessed online:http://www.health.wa.gov.au/circularsnew/Public_Health.cfm

The Healthy Options WA Policy applies to all WA health system services and facilities and covers:

i. food and drink outlets under the control or management of the WA health system (including cafes, canteens, kiosks, auxiliary shops, vending machines and ward trolleys)

ii. professional and business catering

iii. fundraising initiatives, events and prizes.

The Policy does not apply to inpatient or aged care resident meals, staff social functions, or food and drinks that staff bring from home.

Responsibility for implementing the Policy rests with WA health system services and facilities.

The Operational Directive (OD 0627/15) on the Policy can be found in Section 6.4 of this Guide.


1.3 What are the Policy requirements?

(i) Requirements for food and drink outlets (see Section 2)

All WA health system food and drink outlets must comply with the following offer, display and promotion requirements at all times:

1. Offer

All food and drink outlets must ensure that the supply of food and drinks complies with the following:

* a minimum of 50% of items offered are Green food and drinks* a limited number of Red food and drinks are offered (no more than 20%)* the remainder to be Amber food and drinks.

2. Display

The display of food and drinks offered must comply with the following:

* at least 50% of the display area must be occupied by Green food and/or drinks* no more than 20% of the display area may be occupied by Red food and/or drinks* Green items should be more prominently displayed than other categories.

No more than20% Red

At least50% Green

About 30%Amber

Offerrequirements

No more than20% Red

Display at least 50% Green withprominentdisplayAbout 30%

Amber

Displayrequirements


3. Promotion

Only food and drinks with a Green classification can be promoted.

Green 4

Amber 6 Promotion requirements

Red 6

(ii) Requirements for professional and business catering (see Section 4)

All WA health system funded catering for professional and business events (except staff social functions) must:

* have available a wide range of Green food and drinks (at least 50% of options offered)* where practical, have no more than 20% of food and drinks from the Red category.

Catering requirements

No more than 20% Red items

At least 50% Green items.


(iii) Requirements for fundraising initiatives, events and prizes (see Section 5)

All WA health system fundraising activities, both external (e.g. schools and charities) and internal, must comply with the following requirements:

1. The use of food or drinks from the Red category is not permitted in fundraising activities, both external (e.g. for schools and charities) and internal.

Red 6 Fundraising requirements

2. Sponsorship of food and drinks or free meals from companies and businesses can only be supported in health facilities if it is consistent with the following:

* a minimum of 50% Green food and drinks* no more than 20% Red food and drinks* the remainder can be Amber food and drinks.

Sponsorship requirements


At least 50% Green items.



1.4 The Classification of Green, Amber and Red Food and Drink

The Classification of Green, Amber and Red Food and Drink is a document that provides examples of Green, Amber and Red food and drinks. There is also information about nutrient criteria, which will help you classify packaged items as Amber or Red.

It can also be accessed online:



Classification of Green, Amber and Red Food and Drink

The Healthy Options WA Policy uses a traffic light system of food classification based on nutrient content, and is aligned with the Australian Dietary Guidelines. It is important that you understand what items are Green, Amber and Red so you can comply with the policy. The tables below provide examples of Green, Amber and Red food and drinks. There is also information about nutrient criteria, which will help you classify processed items as Amber or Red. An additional tool to assist you is the Commonly Supplied Food and Drink Guide.

Green food and drinks

Breads Multigrain, wholemeal, rye, hi-fibre white breads or rolls, burritos, English muffins, focaccia, lavash, Lebanese, pita, raisin/fruit, tortillas and Turkish breads.

Plain corn and rice cakes, crispbreads.

Breakfast cereals

Wholegrain cereal with no added fruit and <10g sugar/100g and >7g fibre/100g.

Wholegrain cereal with added fruit and >7g fibre/100g. Some wheat biscuits, cereal flakes with a variety of grains,

bran, untoasted muesli, porridge.

Cereal foods All plain, unflavoured rice, pasta, noodles, polenta, couscous and buckwheat that contains no added fat or oil.

Dairy Reduced-fat plain and flavoured milks – maximum size 300ml. Reduced-fat plain and flavoured yoghurts with <2% fat and

600kJ energy/serve. Reduced fat yoghurt and yoghurt drinks with <2% fat and

<600kJ of energy/serve. Reduced fat-cheese with < 15g fat/100g.

Drinks Plain water, fresh or bottled Carbonated plain water for example mineral or soda water. 97-100% fruit juice with no added sugar – maximum size 250ml.

Fruit All fresh and frozen fruits. Plain dried fruits (e.g. sultanas) ≤ 600kj energy per serve Fruit canned in natural juice or water with no added sugar.

Legumes All forms of dried and prepared beans and peas for example baked beans, red kidney beans, soy beans, mung beans, lentils, chickpeas, split peas, bean curd, tofu.

Meat, fish, poultry and eggs

Lean chicken, turkey, beef, pork, lamb and veal with fat and skin removed.

All fresh and plain frozen fish. Plain tuna, salmon, sardines canned in spring water with no

added salt. Eggs.

Nuts and seeds All plain or dry roasted nuts with no added sugar, salt and fat. All nut and seed pastes with no added sugar, salt or fat.

Vegetables All fresh, frozen, canned, roasted and dried vegetables. Salads with no or low/reduced-fat dressings. Salt reduced canned vegetables.

Note: Plain= unflavoured, unseasoned and/or unsalted.


Amber food and drinks

Breakfast cereals

Wholegrain cereal with no added fruit and >7g fibre/100g Wholegrain cereal with added fruit and added sugar Refined cereal with <10g sugar/100g, added sugar or

saturated fat

Cakes, muffins, sweet pastries and slices*

Some un-iced unfilled cakes, sweet and savoury muffins, fruit breads, sweet pastries and slices that are a small to medium serve size or have been modified (e.g. reduced levels of fat and/or sugar and include fibre).

Check the Amber-Red nutrient criteria below for cakes, muffins, sweet pastries and slices.

Dairy Reduced-fat plain or flavoured milk greater than 300mL Full fat plain or flavoured milk of any size Full-fat plain or flavoured yoghurt Yoghurt drinks with >2% fat per serve Full-fat cheese >15g fat/100g

Drinks 97-100% fruit juice with no added sugar in serve sizes greater than 250ml.

Other fruit juice drinks containing between 35–96% fruit juice in serve sizes greater than 250ml.

Artificially sweetened soft drinks.

Ice-creams, milk- or soy-based ice confections and dairy desserts*

Some ice-creams, frozen yoghurt and mousse Check the Amber-Red nutrient criteria below for ice-cream,

milk-or soy-based ice confections and high-fat dairy desserts.

Margarine, mayonnaise/ salad dressing, spreads & oils

Poly or mono-unsaturated margarine and oils Peanut butter and other nut spreads, fish, chicken and meat

paste, yeast and vegetable extract spreads.

Meat, fish, poultry , eggs and alternatives

Chicken with skin on Plain or flavoured canned fish in brine or oil Frittatas cooked with poly or mono-unsaturated oils and using

amber ingredients

Processed Meats

Lean ham, lean bacon, sliced chicken or turkey, corned beef and pastrami.

Check the Amber-Red nutrient criteria below for processed meats.

Sauces Tomato sauce, sweet chilli, BBQ, soy, chutney sauce

Savoury commercial products

Some reduced-fat or reduced-salt versions of products such as oven-baked savoury pastries, steamed dim sims, pasta products, pizza, oven-baked potato products, grilled meat patties (not crumbed), grilled or oven baked meatballs and chicken drumsticks.

Check the Amber-Red nutrient criteria below for savoury hot food and snacks.

Snack food bars, muesli bars, fruit bars and biscuits

Some breakfast bars, cereal bars, dried fruit bars and sweet biscuits.

Check against the Amber-Red nutrient criteria below for savoury snack foods and biscuits.



Red food and drinks

Breakfast cereals

Refined cereal with ≥10g sugar/100g cereal and/or added saturated fats and/or confectionary.

Cakes, muffins, sweet pastries and slices

Plain and flavoured cakes, cream-filled cakes, sweet pastries, sweet pies and slices.

Check the Amber-Red nutrient criteria below for snack food items.

Confectionery/ lollies

All types including chocolates.

Fried foods All deep fried and shallow-fried foods.

Ice-creams, milk and soy-based ice confections & dairy desserts

Some chocolate coated and premium ice-creams. Check the Amber-Red nutrient criteria below for ice-cream,

milk-or soy-based ice confections and high-fat dairy desserts.

Processed meats

High fat processed meats such as salami, mortadella, luncheon meats, reconstituted meats, devon, polony and fatty bacon or ham.

Check the Amber-Red nutrient criteria below for processed meats.

Ready to eat meals

Some commercial, frozen or freshly prepared ready to eat meals or pre made pasta products.

Check the Amber-Red nutrient criteria below for ready to eat meals.

Savoury commercial products

Some savoury pastries for example pies, pasties, sausage rolls, samosas.

Deep fried spring rolls, chicko rolls, dim sims Check the Amber-Red nutrient criteria below for savoury

hot food and snacks.

Snack food bars, muesli bars, fruit bars and sweet biscuits

Some cream filled biscuits, chocolate biscuits and any sweet biscuit.

High fat high sugar muesli, breakfast or snack bars. Check the Amber-Red nutrient criteria below for snack food

items.

Sugar sweetened drinks

All sugar-sweetened fruit drinks that contain less than 35% fruit juice.

35-39% juice in serves greater than 250ml. Cordials Some sugar-sweetened ices slushies, carbonated soft drinks,

energy drinks, sport drinks and flavoured mineral water - check the Amber-Red nutrient criteria below for sweetened ices.



Amber-Red nutrient criteria

The following tables provide criteria to classify processed food and drinks as Amber or Red, using a Nutrition Information Panel. These types of food are never classified as Green, and should only be eaten in moderation:

savoury hot foods ready to eat meals sweetened drinks and ices processed meats snack food items.

The term ‘serve’ means the saleable item (to the consumer), such as a serving on a plate, in a packet or container. Nutrients need to be assessed per 100 grams of the product or per serve, and are specified in the tables.

The serve size quoted on some Nutrition Information Panels may not be the same as the serve size actually sold or commonly consumed. In cases where the packet or container has more than one serve or it is intended to be divided into more than one saleable item (such as a large quiche or cake), the total amount of energy (kilojoules), saturated fat, sodium and/or fibre must be divided by the number of saleable servings to determine the nutrient content (e.g. an 800 gram pizza cut into four individual serves for sale will give a serve size of approximately 200 grams).

For more help on reading a Nutrition Information Panel, see the Commonly Supplied Food and Drink Guide. Savoury hot foods and snacks (assess per 100g)

Items

Nutrient criteria Energy (kJ) per 100g

Saturated fat (g) per 100g

Sodium (mg) per

100g Savoury pastries (e.g. pies,

pasties, sausage rolls, samosas)‡ Pre made pizza and quiches‡ Recommended max. serve – 200g

1000kJ

5g

400mg

Oven baked potato products (e.g. chips, hash browns, wedges)

Dim sims, spring rolls, etc.

1000kJ

5g

400mg

Crumbed and coated foods, hot dogs, frankfurters and sausages, chicken drumsticks and nuggets

Burger patties, rissoles and meatballs‡

Recommended max. serve – 150g

1000kJ

5g

700mg

A product is classified as Red if it has more energy or saturated fat or sodium or less fibre than that listed in the tables. Otherwise, these types of products are classified as Amber.


Ready to eat meals (assess per serve or 100g as listed)

Items

Nutrient criteria Energy (kJ) per serve


Sodium (mg) per

serve

Fibre (g) per serve

(where listed)

Commercial, frozen or freshly prepared ready to eat meals for vending machines§

Pre made pasta products§

2500kJ

2g

900mg

3g

Sweetened drinks and ices (assess per serve – packet or container)

Items


Saturated fat (g) per serve

Sodium (mg) per serve

Sugar-sweetened ices including slushies, ice blocks and ice confections^

300kJ

–

100mg

Sugar sweetened and carbonated soft drinks, energy drinks, sport drinks and flavoured mineral water

300kJ

–

100mg

Processed meats (assess per 100g)

Items

Nutrient criteria

Energy (kJ) per 100g


Sodium (mg) per 100g

Processed meats (cold, cured) Includes ham, bacon, meat loaf, salami§

Recommended max. serve - 50g

900kJ

3g

700mg‡



Snack food items (assess per serve) Items


Saturated fat (g) per serve

Sodium (mg) per serve

Fibre (g) per serve

Snack food bars, muesli bars, fruit bars and sweet biscuits*

600kJ

3g

–

1.0g

Savoury snack foods and biscuits (crisps, corn chips etc)**

600kJ

3g

200mg

–

Cakes, muffins, sweet pastries and slices**

900kJ

3g

300mg‡

1.5g

Ice-creams, milk- or soy-based ice confections and high-fat dairy desserts*

600kJ

3g

-

–

Table legend g = grams mg = micrograms kJ = kilojoules of energy Source of nutrient criteria in tables § Build on A Better Choice – Healthy Food and Drink Supply Strategy for Queensland Health Facilities, Queensland Health, 2007. ‡ Based on the Federation of Canteen School (FOCiS) National Criteria for Product Registration, 2007. * Fresh Tastes @ School NSW Healthy School Canteen Strategy: Canteen Menu Planning Guide, NSW Department of Health and NSW Department of Education and Training. ** Builds on Fresh Tastes @ School NSW Healthy School Canteen Strategy: Canteen Menu Planning Guide, NSW Department of Health and NSW Department of Education and Training.

^ Based on nutrient criteria for registration of food and beverage products for NSW Canteens, NSW School Canteen Association, 2005



1.5 Commonly Supplied Food and Drink Guide

The Commonly Supplied Food and Drink Guide is a guide for catering services within the WA health system to assist with interpreting and applying the Healthy Options WA Policy.

The guide provides ‘traffic light’ categories for the food and drinks commonly supplied by food outlets or catering services. It also contains nutrient criteria to help you assign traffic light classifications to packaged items. You can use this to categorise the food and drink items on your menu.





Healthy Options WA Policy: Classifying food and drinks 2016 Page 1

Healthy Options WA

Commonly supplied food and drink guide.



Using this resource The Healthy Options WA: Food and Nutrition Policy for WA Health Services and Facilities uses a traffic light system to categorise foods and drinks as Green, Amber or Red. The first section of this document provides an overview of each of these categories.

To classify a food or drink as Green, Amber or Red use the food and drink category section. For some food and drink items, you will be referred to the nutrient criteria to determine if the product is Amber or Red. In these cases, you will need to look at the item’s nutrition information panel and compare it to the nutrient criteria. If you are not familiar with reading nutrition information panels, you may like to look at the examples.

This resource should be used with the Healthy Options WA: Food and Nutrition Policy for WA Health Services and Facilities. Further information Website: www.healthyoptions.health.wa.gov.au Email: [email protected]

Acknowledgement This resource was revised by the Western Australian School Canteen Association Inc. (WASCA) in July 2016.

Supporting healthy choices

School



Contents Traffic light classification .................................................................................................................. 21Food and drink categories ................................................................................................................ 22Fruit, vegetables and legumes .......................................................................................................... 22

Fruit ............................................................................................................................................... 22Vegetables .................................................................................................................................... 23Legumes ....................................................................................................................................... 24

Dairy products and alternatives........................................................................................................ 25Milk and milk alternatives .............................................................................................................. 25Yoghurt .......................................................................................................................................... 25Cheese ......................................................................................................................................... 26Dairy snacks ................................................................................................................................. 27

Breakfast cereals ............................................................................................................................. 28Breads and sandwiches ................................................................................................................... 29

Bread ............................................................................................................................................ 29Crackers........................................................................................................................................ 30Sandwich fillings ........................................................................................................................... 31Spreads......................................................................................................................................... 32

Rice and noodles .............................................................................................................................. 33Meat, fish, poultry, eggs and alternatives ......................................................................................... 34

Plain meat, poultry, fish, eggs and alternatives ............................................................................. 34Meat, poultry, fish and alternatives ................................................................................................ 35Nuts .............................................................................................................................................. 37

Mixed hot meals ............................................................................................................................... 38Prepared on site ............................................................................................................................ 38Commercial and packaged meals ................................................................................................. 39Soups ............................................................................................................................................ 39

Hot savoury items ............................................................................................................................. 40Oven baked potato products ......................................................................................................... 40Pizza ............................................................................................................................................. 40Frittatas ......................................................................................................................................... 40Quiche .......................................................................................................................................... 41Savoury pastries and pies ............................................................................................................. 41Spring rolls, chicko rolls and dim sims .......................................................................................... 42

Oils, sauces, dressings and condiments........................................................................................... 43Fats and oils .................................................................................................................................. 43Sauces and condiments ................................................................................................................ 44

Savoury snack foods ........................................................................................................................ 46Sweet snack foods, cakes and biscuits ............................................................................................ 47

Snack food bars and muesli bars .................................................................................................. 47



Sweet biscuits ............................................................................................................................... 47Cakes, muffins, sweet tarts, slices and pastries ............................................................................ 48Scones or pikelets ......................................................................................................................... 49

Ice-creams, ice confections and dairy desserts ............................................................................... 50Confectionery ................................................................................................................................... 51Drinks ............................................................................................................................................... 52

Water ............................................................................................................................................ 52Milk and milk alternatives .............................................................................................................. 53Fruit juice, vegetable juice and fruit drinks .................................................................................... 54Artificially sweetened drinks and drinks with added sugar ............................................................ 55Tea................................................................................................................................................ 56Coffee ........................................................................................................................................... 56

Index ................................................................................................................................................ 57Amber-Red nutrient criteria .............................................................................................................. 601. Ready to eat meals (assess per serve or 100g as listed) .......................................................... 612. Savoury hot foods and snacks (assess per 100g) ..................................................................... 623. Sugar sweetened ices (assess per serve- packet, container).................................................... 634. Snack food items (assess per serve)......................................................................................... 645. Processed meats (assess per 100g) ......................................................................................... 65Using Nutrition Information Panels – Example 1 .............................................................................. 66Using Nutrition Information Panels – Example 2 .............................................................................. 68



Traffic light classification

Category

Description

Green Fill the menu

These are the healthiest choices because they are excellent sources of important nutrients and represent one or more of the five food groups needed for optimum health and wellbeing. They are low in saturated fat, added sugar and salt.

Amber Select

carefully

These have some nutritional value but contain moderate levels of saturated fat, added sugar and/or salt and can contribute to excess energy intake. These need to be chosen carefully and eaten in moderation.

Red Only

occasionally

These are energy dense but have little nutritional value. Most are high in saturated fat, salt and/or sugar. These foods and drinks can contribute to excess energy intake if consumed in large amounts or on a frequent basis. These should be considered to be ‘discretionary’ food and drinks and only be consumed occasionally or in small amounts.



Food and drink categories

Fruit, vegetables and legumes Fruit

1

Item Category Guidelines, comments and serving suggestions

Fresh and frozen fruit(with no added sugar)

Green

Any fresh fruit in season – whole, sliced, cubed,wedges or quarters.Fresh fruit salad is a refreshing and a healthy dessertalternative. Serve with reduced-fat yoghurt, fromagefrais or reduced-fat custard to add flavour.

Dried fruitGreen

Plain dried fruit is Green, providing the energy does not exceed 600kJ per serve.

If dried fruit is mixed with other products, eachingredient must be assessed and meet the Green criteria for the whole product to be classified Green.

Note if fruit is mixed with nuts a 600kJ energy limit applies – see ‘nut’ section (page 37) for mixed fruitand nut packs.

AmberSnack packs of dried fruit greater than 600kJ energyper serve.

Canned fruitGreen Canned fruit in natural juice with no added sugar.

Artificial sweeteners are permitted.

AmberCanned fruit in syrup.

Juice2 See ‘drinks’ section (page 52).

1 See the ‘Confectionery’ section for fruit leather. 2 See the ‘Drinks’ section for all other varieties of fruit juice and vegetable juice.



Vegetables

Item Likely category Guidelines, comments and serving suggestions All plain vegetables Includes fresh, frozen, canned, cooked, baked potatoes or corn-on- the-cob

Green

Any vegetables. Use salt-reduced, canned vegetables where possible.

SaladsSuch as garden, mixed, pasta, potato, quinoa, rice or noodle, tabouleh, coleslaw or egg

Green

Using no dressing or low- or no-oil dressings.See ‘oils, sauces, dressings and condiments’ section (page 43).Salads can be served as a salad plate, box or tub. It is preferable to leave salads undressed and servedressings separately where possible.

Amber

Salads containing croutons, bacon or coated meats that have been shallow-fried are Amber and should be chosen carefully.

Roasted vegetablesNot including potatoes

Green

Vegetables roasted on trays lined with baking paper.Use a mixture of vegetables such as pumpkin,capsicum, beetroot, parsnips, red onion or corn.

Amber

Vegetables roasted using poly- or mono-unsaturated oil spray. See ‘oils, sauces,dressings and condiments’ section (page 43).

Deep-fried vegetables

Red All deep-fried foods are high in saturated fat. If

served, only small serve sizes should be offered. Whole baked potato

Green

Baked potatoes can be cooked in the skins (no fat),split and filled with Green choices of sandwichfillings; they can also be filled with creamed corn,tabouleh, savoury lean mince or baked beans topped with reduced-fat cheese.

Potato chips –oven baked

Amber

Freshly prepared potato chips may be Amber if theyare roasted on trays lined with baking paper and lightly coated with a poly- or mono-unsaturated oilspray.For commercial varieties, see nutrient criteria 2.b(page 62).

Red See nutrient criteria 2.b (page 62).

Potato chips –deep-fried

Red

All deep-fried foods are high in saturated fat. Ifserved, only small serve sizes should be offered.

100% vegetable juice

Green

100% vegetable juice, no added sugar or sodium,250mL or less. See ‘drinks’ section (page 52).



Legumes

Item Likely category Guidelines, comments and serving suggestions

Baked beans GreenBaked beans can be used in sandwiches and jaffles asa meat alternative. Use salt-reduced varieties wherepossible.

Lentil patties Green

Lentil patties oven-baked or grilled, with a very small amount of poly- or mono-unsaturated oil (e.g. a lightspray of oil).Serve on a wholemeal bun and with lots of a salad or vegetables to increase the nutritional value.

Falafels Including chickpea patties

Green

Falafels oven-baked or grilled, with a very small amount of poly- or mono-unsaturated oil (e.g. a lightspray of oil).Serve on a wholemeal bun and with lots of a salad or vegetables to increase the nutritional value.

Deep-fried products

Red

All deep-fried foods are red as they are high insaturated fat. If served, only small serve sizesshould be offered.



Dairy products and alternatives Milk and milk alternatives3

Item Likely category Guidelines, comments and serving suggestions Reduced-fat, plain4 milkless than 2g fat per 100ml

Green

Small serve sizes up to 300mL serve.For most people, two years and over, it is recommended that low- or reduced-fat dairyalternatives be provided where possible.

AmberLarge serves greater than 300mL.

Full-fat, plain milk Amber Full-fat milk of any volume is Amber.

Flavoured milk See ‘drinks’ section (page 52).

3 Milk includes all varieties (e.g. soy, almond, cow, goat, lactose-free, oat, rice and sheep). For alternative milks (e.g. almond, goat, oat, rice, sheep and soy), choose calcium fortified varieties. 4 Low-fat, reduced-fat and/or skim milk are not suitable for infants and children less than two years of age as a complete milk food. Cow’s milk is not suitable for infants and children less than 12 months of age. Offer low-fat or reduced-fat varieties of plain milks in addition to full-fat varieties with hot beverages.

Yoghurt


Yoghurt (plain or flavoured)

GreenReduced fat yoghurt with less than 2g fat per 100g and less than 600kJ of energy per serve.

Amber Yoghurt with greater than 2g fat per 100g.

Yoghurt drinks

Green Reduced fat yoghurt drinks with less than 2g fat per 100g and less than 600kJ of energy per serve.

Amber Yoghurt drinks with greater than 2g fat per 100g.Choose varieties with lower amounts of added sugar.



Cheese


Reduced-fat5

less than 15g fat per 100g

Green

Reduced-fat cheese with less than 15g fat per 100g.

Provide low- or reduced-fat cheese options suchas cottage, ricotta, feta, cheddar, mozzarella or cream cheese.

Full-fatgreater than 15g fat per 100g

Amber

Cheese with greater than or equal to 15 grams offat per 100g.

Examples include cheddar, edam, gouda, jarlsberg, mozzarella, parmesan, cream cheese, feta, goat, haloumi and mascarpone.

Large portions of hard and soft cheese such asBrie or Camembert should be avoided as these are high in saturated fat.



Dairy snacks

Item Likely category Guidelines, comments and serving suggestions Milk-based puddings, rice, creamed rice, custard or fromage frais

Green Varieties with less than 2g of fat per 100g and with

no added sugar. Reduced-fat options are the bestchoice.

Amber

Dairy snacks that have between 2-4g of fat per 100g.Small portion sizes are recommended due to the highsugar and fat content of these items.

Red

Dairy snacks with a fat content that exceeds 4g of fat per 100g and/or with the addition of cream, ice-cream or confectionery.Small portion sizes are recommended due to the high sugar and fat content of these items.

Dairy snacks with confectionery

Red

Any dairy snack containing confectionery. Small portion sizes are recommended due to the high sugarand fat content of these items.

5 If milk alternatives are required, use calcium fortified varieties.



Breakfast cereals

Item Likely category Guidelines, comments and serving suggestions Wholegrain cereal(no added fruit)

Green

Wholegrain cereal (no added fruit) with less than10g sugar per 100g cereal and greater than 7g of fibre per 100g.Offer wholegrain cereals, whole-wheat flake and puffed cereals, porridge and whole-wheat breakfast biscuits. Serve with reduced-fat milk.

Amber Wholegrain cereal (no added fruit) with greater than

10g sugar per 100g and/or less than 7g fibre per 100g.

Wholegrain cereal(added fruit)

Green Wholegrain cereal with added fruit and greater than

7g of fibre per 100g cereal. Amber Wholegrain cereal with added fruit and added sugar.

Refined cereal

Amber Refined cereal with less than 10g sugar per 100g,

added sugar or saturated fat e.g. toasted muesli with added fat/butter and/or sugar.

Red Refined cereal with greater than 10g sugar per 100g

and/or added saturated fats e.g. toasted muesli with added fat/butter and/or sugar.

Any cereal with added confectionery

Red Any cereal, including wholegrain, with added confectionery.



Breads and sandwiches

Bread

Item Likely category Guidelines, comments and serving suggestions BreadsIncluding multigrain, wholemeal, high-

breads, bagels, plain foccacias, baguettes and plain English

Green

Bread can be used in a variety of different ways forsnacks and/or main meal choices. Provide a variety ofbreads toadd interest to the menu.Toasted bread or jaffles served with fillings are a tasty alternative to sandwiches. They are oftenpopular winter foods. Bread cases can be filled with similar fillings to baked potatoes.Offer Green sandwich fillings where possible. See‘sandwich fillings’ section (page 31).

Fruit, vegetable and/or nut bread

Green

Plain, un-iced breads.Offer small to medium serves (40–60g) per person.Offer wholegrain varieties (if possible), reduced-fatoptions and/or those containing nuts for more fibre.

Amber

Small to medium serves of these breads with reduced- fat and or reduced-sugar and added fibre may fit into the Amber category.See nutrient criteria 4.c (page 64).Spreads should be avoided as they have limitednutritional value and increase the amount of energy (kJ) provided. Offer spreads separately where possibleand use sparingly. For a better choice, provide poly- or mono-unsaturated margarine, reduced-fat creamcheese, whipped ricotta or vanilla yoghurt.

RedSee nutrient criteria 4.c (page 64). Fruit and/or vegetable bread with icing or confectionery.

Savoury breads, twists, pull-aparts and garlic bread

Amber

These breads can be high in energy (kJ). Use small tomedium serves (40–60g) per person. Providewholegrain options (if possible) that use reduced-fatcheeses, lean meats and lots of vegetable toppings.

RedThese breads are Red if full-fat cheese and high-fat processed meats (such as salami or bacon) areadded.



Crackers

Item Likely category Guidelines, comments and serving suggestions Crisp breads, lavash, water crackers

Green

Offer wholegrain options if possible. Rice cakes,crisp breads and crackers can be served with interesting fruit, vegetable or cheese toppings such as: reduced fat ricotta or cottage cheese with

sliced strawberries or peaches tomato, basil and reduced-fat cheese, cherry

tomato, onion and avocado low-fat or reduced-fat dips such as salsas,

tzatziki, hommus, vegetable-based varieties including beetroot or eggplant.

Rice and corn cakes

Green Plain rice and corn cakes.

Amber or Red See nutrient criteria 4.b (page 64).



Sandwich fillings

Item Likely category Guidelines, comments and serving suggestions Sandwich fillings

Green

Sandwiches are Green when filled with Green ingredients for example:

lean cuts of meat (roast beef, roastchicken with no skin, lean turkey or chicken breast)

eggs, tinned fish (in spring wateror brine)

reduced-fat cheeses raw salads and vegetables

It is recommended that raw salad and vegetables are provided as fillings where possible. Provide a variety of fillings including both lean meat andvegetarian options. Where roast vegetables areused, ensure they are drained of oil and served with lots of salad greens.For further details check the filling ingredientsagainst relevant food listed in this guide.

Amber

Sandwiches will be Amber when any Amber ingredients are used or if filled with a combination of Green and Amber ingredients for example:

full fat cheese and salad full fat cheese and lean ham lean ham and salad bacon and egg

See nutrient criteria 5.a (page 65).

Red

Sandwiches are Red when filled with any Red ingredients such as high-fat luncheon meatsincluding polony, salami, Strasbourg or mortadellafor example:

continental roll with salami, cheese and salad

bread filled with chocolate spread, honey or jam




Spreads


Peanut butter and other nut spreads, fish, chicken and meat paste, yeast and vegetable extract spreads

Amber

Offer reduced-salt varieties where available anduse sparingly – make sure you can see the bread through the spread!Some people can be allergic to products containingnuts.

Hommus

Green Less than 10g fat per 100g.

Amber Greater than 10g fat per 100g.

Chocolate spreads and honey

Red These spreads have limited nutritional value.

Honey is not suitable for infants under 12 months.

Jam

Amber Jam sweetened with artificial sweetener e.g. diet jam.

Red All other jam.



Rice and noodles

Item Likely category Guidelines, comments and serving suggestions Plain

Green Plain, unflavoured rice and noodles that contain no

added fat or oil.

Noodle and rice based dishes

Amber

Choose reduced-fat and reduced-salt dishes and sauces e.g. reduced-salt soy sauce.


Red

Flavoured rice or noodle dishes with high fat meat (e.g. pork sausage) and/or added fats and oils and high salt sauces (e.g. soy or oyster). Avoid products with fried noodles and those that are based on cream or coconut milk sauces (e.g. laksa, curry) as they are high in saturated fat.See nutrient criteria 1.a (page 61).

Hot noodle cups

Amber

Reduced-fat and reduced-salt noodle cups.

Red

Regular varieties of noodle cups. Note, they are oftenhigh in fat and salt.

Sushi and rice paper rolls

Green

Choose a variety of vegetable and lean meat fillings for example:

tuna and avocado mixed vegetables lean chicken and cucumber seafood (e.g. crab meat) and avocado beef and lettuce.

Red Deep fried ingredients (e.g. katsu chicken).



Meat, fish, poultry, eggs and alternatives

Plain meat, poultry, fish, eggs and alternatives


Lean meats Including, roast beef, pork, lamb and turkey (no skin)

Green

These foods are a good source of protein and canbe used for hot rolls, sandwiches, salad plates, pizzatopping etc. Offer leaner options (i.e. fat trimmed or skinless) that use reduced-fat cooking techniques (oven-baked, grilled, steamed, use non-stickcookware).

Chicken Green Lean chicken without skin.

Amber Chicken with skin.Fresh and plain frozen fish

Green

Fresh, plain or frozen fish.

Plain or flavoured canned fishIncluding. salmon, tuna or sardines

Green Plain canned fish in spring water with no added salt. Amber

Plain or flavoured canned fish in brine, oil or other flavourings/sauces.

Eggs

GreenEggs boiled, scrambled, poached or baked with a very small amount of poly- or mono-unsaturated oil (e.g. light spray).

Amber Eggs scrambled with full fat milk and poly- or mono-unsaturated oil. Eggs fried in a very small amount of poly-or mono-unsaturated oil.

Red Eggs scrambled with cream and butter. Eggs fried in butter.

Deep-fried meat, poultry and alternatives

Red

All deep-fried foods are high in saturated fat. Ifserved, offer only small serve sizes.



Meat, poultry, fish and alternatives

Item Likely category Guidelines, comments and serving suggestions Meat patties, burger patties, savoury minceIncluding those made from either beef, pork,

Green

These products can be Green depending on the ingredients and cooking method. For example, lean meat oven-baked or grilled with a very small amount of poly- or mono-unsaturated oil (e.g. a light spray of oil).Serve on a wholemeal bun and with lots of a salad or vegetables to increase the nutritional value.

Amber

See nutrient criteria 2.c (page 62).

Serve on a wholemeal bun and with lots of a salad or vegetables to increase the nutritional value.

Red


Serve on a wholemeal bun, with lots of a salad orvegetables to increase the nutritional value.

All deep-fried foods are high in saturated fat. Serve insmall serve sizes.

Vegetable patties(not crumbed)

Green Vegetable patties can be grilled and used in rolls

and sandwiches or served with salads.

Amber If using a small amount of poly- or mono-unsaturated oil

(e.g. a light spray), vegetable patties are Amber.

Red All deep-fried foods are high in saturated fat. Serve insmall serve sizes.

Frankfurters

Amber

Most frankfurters are high in salt placing them in the Red category. However, reduced-fat and reduced-salt varieties may be an Amber choice. Serve on a wholemeal bun to increase the nutritional value.


Red See nutrient criteria 2.c (page 62).




Sausages (beef, pork, lamb and chicken)Note: includes crumbed or not crumbed sausages

Amber

Many sausages are high in saturated fat and energy (kJ) placing them in the Red category. However,reduced-fat and reduced-salt varieties may be anAmber choice.



Crumbed meat, chicken, fish or vegetable productsIncluding chicken or

nuggets, patties (meat or vegetable),

Amber See nutrient criteria 2.c (page 62).


Deep-fried battered productsIncluding saveloys and sausages (beef, pork, lamb or chicken).

Red

All deep-fried products are high in saturated fat. Servein small serve sizes.

Processed meats Including ham, corned beef, pastrami, bacon, diced processed chicken meat

Amber

These foods are usually high in saturated fat and/or salt putting them in the Amber or Red category.They are not as nutritious as lean cuts of meat suchas roast beef. Uselean, reduced-fat versions in small amounts andserve with a bread-based product and plenty of salad.


Red See nutrient criteria 5.a (page 65).

High-fat processed meatsIncluding salami, devon or polony




Nuts6

Item Likely category Guidelines, comments and serving suggestionsPlain nuts (unsalted)

Green All plain and dry roasted nuts and seed/nut or seed pastes with no added sugar, salt and fat.

Plain nuts (salted) Amber Salted nuts.

Mixed fruit and nut packs

Green Snack packs with less than 600kJ per serve.

Amber Snack packs greater than or equal to 600kJ per serve.

6 Whole nuts are not recommended for children less than 3 years of age.



Mixed hot meals

Prepared on site

Item Likely category Guidelines, comments and serving suggestions Mixed meals prepared on siteIncluding casseroles, curries, stews, risotto, fried or savoury rice, stir-fry or noodle based Asian meals, pasta, spaghetti bolognaise, lasagne, and pasta bakes

These products may be Green, Amber or Red depending on the ingredients and cooking method.Guidelines for preparing meals on site:

Add vegetables to meals Serve with a side salad, rice, pasta, noodles or steamed vegetables If using packet sauces, gravies or condiments, choose reduced

fat, reduced salt versions where possible. Green

Meals are Green if made with only Greeningredients for example: low- or reduced-fat options (e.g. cheese, milk and

other dairy) high amounts of vegetables wholegrain pasta, noodles or rice lean meat or poultry trimmed of outer fat with

minimal marbling. Marinate meat and poultry tokeep tender, add flavour and minimise the amountof oil used in cooking.

Amber

Meals will be Amber if made with any Amber ingredients.For example, meals that include full-fat cheese,ham, poly- or mono-unsaturated fats or oils etc.

Red

Meals are Red if they include any Red ingredients. For example, cream, butter, ghee, coconut oil, coconutcream or coconut milk as these are high in saturated fat.

All dishes that contain deep fried ingredients.

For dishes containing these Red ingredients,consider replacing with healthier alternatives, suchas skim evaporated milk; natural low-fat yoghurt inplaceof cream; or try reduced-fat, coconut-favoured evaporated milk.



Commercial and packaged meals

Item Likely category Guidelines, comments and serving suggestions Commercial fresh or frozen mealsand packaged meals for vending machinesIncluding pre-made pasta products

Green

These products can be Green depending on the recipe ingredients and the cooking method. For example, if the recipe contains only Green ingredients and is cooked with minimal amounts of poly- or mono-unsaturated oil.

Amber See nutrient criteria 1.a (page 61).


Soups


Soups prepared on site

Green

Soups are Green if made with only Green ingredients.It is recommended to: add vegetables and legumes to soups. choose reduced-fat, reduced-salt versions where

possible if using packet stock, sauces or condiments

AmberSoups are Amber if made with any Amber ingredients. For example, adding full-fat milk or baconto a Green soup would make it Amber.

Canned or commercially prepared soups

Green

Soups are Green if they contain only Greeningredients. Provide soups that are reduced-saltand/or fat, and vegetable or clear-stock base. Offer a variety of options with lots of vegetables and/or legumes.

Amber Soups are Amber if they contain any Amber ingredients.



Hot savoury items

Oven baked potato products


Wedges, chips, hash browns, scallops, gems

AmberSee nutrient criteria 2.b (page 62).

Red

See nutrient criteria 2.b (page 62).

All deep-fried products are high in saturated fat. If served, only small serve sizes should be offered.

Pizza


Reduced fat Green

Pizzas are usually Amber or Red, however they canbe Green if the topping consists of lean meats, lotsof vegetables or fruit and reduced-fat cheese. Use English muffins, pita bread or Turkish bread as a base, preferably wholemeal.

Commercial, frozen or prepared on site

Amber

See nutrient criteria 2.a (page 62).Choose small serve sizes and offer thin crust or bread based pizzas, as these have less fat. Use options that offer lots of vegetables in the topping or serve with a salad. Use reduced-fat cheese and leanmeats.


Frittatas

Item Likely category Guidelines, comments and serving suggestions Frittatas

Green Frittatas cooked with no oils (oven baked) and include

only Green ingredients. Amber Frittatas cooked with poly- or mono-unsaturated oils

and any other Amber ingredients.

Red Frittatas cooked with saturated fat or oils and other Red ingredients (e.g. salami or cream).



Quiche

Item Likely category Guidelines, comments and serving suggestions Commercial, frozen or prepared on site

Amber

Prepare using reduced-fat pastry, vegetables, reduced-fat cheese and lean meats for fillings.Choose small serve sizes. See nutrient criteria 2.a (page 62).


Savoury pastries and pies


Meat and chicken pies, sausage rolls, party pies, vegetable and meat pasties, chicken and potato pies, cheese and spinach triangles, samosas, croissants and other gourmet versions

Amber

Choose reduced-fat pastry (e.g. filo) and avoid high-fatingredients such as bacon and full-fat cheese.

A number of suppliers manufacture reduced-fatversions. See nutrient criteria 2.a (page 62).

Red

The saturated fat content of many pastries will putthem into the Red category. Croissants are very highin saturated fat and kilojoules.


Any deep-fried products

Red All deep-fried foods are high in saturated fat. Ifserved, only small serve sizes should be offered.



Spring rolls, chicko rolls and dim sims


Oven baked or steamed spring rolls, chicko rolls, dim sims

AmberOven-bake these foods or steam dim sims reduce the fat and energy content. See nutrient criteria 2.b (page 62).

Red See nutrient criteria 2.b (page 62).

Deep fried spring rolls, chicko rolls, dim sims

Red

All deep-fried foods are high in saturated fat. Ifserved, only small serve sizes should be offered.



Oils, sauces, dressings and condiments

Fats and oils

Item

Likely category

Guidelines, comments and serving suggestions

Poly- or mono- unsaturated spread(margarine)

AmberUse poly- or mono-unsaturated varieties and use sparingly. If used as a spread, make sure you can stillsee the bread.

Saturated spread (lard, tallow, copha, butter, ghee and dairy blend spreads)

Red Avoid these spreads as they contain high amounts of saturated fat.

Poly- or mono- unsaturated oils

r, olive, soybean or peanut)

Amber Use small amounts of poly- or mono-unsaturatedvarieties and use sparingly.

Saturated oils(palm and coconut)

Red Avoid these oils as they contain high amountsof saturated fat.

Cream and coconut cream/milk

Red Avoid using cream and cream-based sauces as they contain high amounts of saturated fat.



Sauces and condiments

Item Likely category Guidelines, comments and serving suggestionsRelishes, pickles, mustard, salsa, guacamole, chutney, reduced-fat mayonnaise or hommus

Green Use in place of spreads in sandwiches, rolls and wraps.

Tomato, sweet chilli, BBQ, soy, chutney

Amber Use sparingly. Use reduced-salt and/or reduced-fat varieties where available.

Satay or peanut

Amber

Use sparingly. Use reduced-salt and/or reduced-fat varieties where available.Note some people can be allergic to productscontaining nuts.

Red Avoid sauces and/or marinades with added saturatedfat, (e.g. oil or cream) and/or salt.

Dips, mayonnaise, mustard or mustard-based mayonnaise

Green

Vegetable-based dips, salsas or relishes such asbeetroot, eggplant, avocado, hommus, tzatziki,tomato, bean or capsicum with no added fat, salt or sugar.Reduced-fat yoghurt dips.

AmberDips are Amber if they contain any Amber ingredients. For example dips made with full fatyoghurt.

Red

Examples of Red options include cheese-based dips such as aioli, sour cream, tapenades or pesto, orthose that have any Red ingredients such as cream, butter and/or oil.

Gravy

Amber

Use sparingly. If using meat juices ensure thatall fat is drained from the pan and thicken with flour (e.g. corn flour).

If using packet gravy use reduced-salt,reduced-fat varieties.

RedGravy with added saturated fat and/or oils.Packet gravy that is not a reduced-salt or reduced-fat variety.



Salad dressings

GreenLemon juice, balsamic vinegar, reduced-fatyoghurt or commercially prepared 100% fat-free dressings.

Amber

Dressings that use poly- or mono-unsaturated oils such as canola, sunflower, olive and peanutoils or a low-oil, no-oil or reduced-fatcommercial dressing.

Red Dressing with added saturated fats and/or oils andsalt or cream-based dressings (e.g. ranch dressing).



Savoury snack foods


Plain popcorn GreenPopcorn that is air-popped with no added fat (such as butter), flavouring or seasonings (such as salt)is a high fibre, low-fat Green choice.

Flavoured popcorn Amber or Red

Flavoured popcorn may be high in energy (kJ) and/or saturated fat and/or salt with limited nutritional value.

Flavoured popcorn may be either Amber or Red.See nutrient criteria 4.b (page 64).

Savoury biscuits Amber or Red

Savoury biscuits may be high in energy (kJ) and/or saturated fat and/or salt with limited nutritional value.

Savoury biscuits may be either Amber or Red.See nutrient criteria 4.b (page 64).

Chips (potato or vegetable chips and other crisps, corn chips and similarsalty products) Including other extruded products

Amber or Red

Crisps and chips are generally high in energy (kJ) and/or saturated fat and/or salt with limited nutritionalvalue.Serve in small serve sizes.Crisps and chips may be either Amber or Red.See nutrient criteria 4.b (page 64).



Sweet snack foods, cakes and biscuits

Snack food bars and muesli bars7

Item

Likely category


Cereal-based bars, fruit bars and breakfast bars

Amber

Choose wholegrain and fruit varieties; avoid those high in added sugar and saturated fat. Choose small serve sizes. These foods are also sticky and cancontribute to tooth decay if eaten regularly.



Sweet biscuits


Sweet biscuits (plain)

Amber

Provide small to medium serves (single serve is about2–3 small biscuits or 30–40g per person of plainsweet biscuits). Include wholegrain options if possibleand use those that contain fruit, vegetables or nuts.


Red See nutrient criteria 4.a (page 64). Sweet biscuits(premium)

Amber

Avoid premium biscuits that are coated, iced or filledwith chocolate, cream, jam or icing. Generally these contain too much energy (kJ) and are Red choices,however some may be Amber.

See nutrient criteria 4.a (page 64). Red See nutrient criteria 4.a (page 64).

7 See the ‘Confectionery’ section for fruit leather.

27

Red



Cakes, muffins, sweet tarts, slices and pastries


Muffins8

(all sizes and types) Including low-fat or reduced-fat options and mini-

Amber

Provide fruit or vegetable based muffins, include wholegrain and fat-reduced options if possible.Choose serve size carefully. For example, 2 mini-muffins or one50–60g muffin per person.


Red

Large serves of sweet and savoury muffins (i.e. above 60g) may be high in energy (kJ) and saturated fat.


Plain assorted slices, scrolls and cakes

Amber

Provide un-iced, uncoated, unfilled cakes, scrolls or slices that contain fruit, vegetables or nuts. Includewholegrain and fat-reduced options if possible.Provide small serve (50–60g) per person.



Premium assorted slices, scrollsand cakes

RedAny iced, chocolate coated or cream, jam, or chocolate filled cakes, scrolls and slices.

Danishes, sweet pastries, tarts and croissants

Red These are all high fat, energy dense options.

Cheesecake

Amber See nutrient criteria 4.c (page 64).


Deep fried cakesIncluding donuts

RedDeep fried cakes such as donuts are high insaturated fat. If served, only serve sizes should be offered.

8 For ‘English’ muffins refer to the ‘Breads and sandwiches’ section. 28



Scones or pikelets


Scones or pikelets –plain or fruit Green

Provide plain scones and/or pikelets that containfruit and/or vegetables. Include wholegrainoptions if possible. Provide a small to mediumserve (50–60g) per person.

Offer fruit purees as a sauce or whipped ricottacheese mixed with a small amount of honeyand/or vanilla or reduced- fat vanilla yoghurt.

Scones or pikelets with spread

Amber

Scones spread with poly- or mono-unsaturatedmargarine and/or artificially sweetened jam.

Offer spreads separately where possible and use sparingly.

RedScones topped with jam, cream and/or butter offer limited nutritional value and increase the amountof energy (kJ).

Scones or pikelets with added confectionery

Red Scones or pikelets with added confectionery.



Ice-creams, ice confections and dairy desserts9


Standard uncoated reduced and low-fat ice-creams andmilk or soy-based ice confections

Amber

Plain milk-based ice-creams, particularly small serves,may fall into the Amber category. Choose small servesizes (e.g. 85g).See nutrient criteria 4.d (page 64).

Red See nutrient criteria 4.d (page 64).

Chocolate coated Red Ice-creams containing confectionary e.g. chocolate coating, choc chips, 100’s and 1000’s.

Premium ice-creams

Amber See nutrient criteria 4.d (page 64).


Frozen yoghurt



Mousse



Ice confections, ice blocks, sorbet, gelato, slushies,fruit or water-based ice confections

AmberChoose fruit based varieties. See nutrient criteria 3.a (page 63).


9 For cheesecake, see the ‘Sweet snack foods, cakes and biscuits’ section.



30

Confectionery These foods have limited nutritional value and are usually high in energy (kJs), sugar and/or saturated fat. For this reason small serves are recommended. Serve size is the saleable item e.g. packets of sweets or peppermints, individual bars of chocolates, individually wrapped chocolate frogs and rolls of toffees.

Item

Likely category


Packets of lollies (boiled, jellies, juice jellies, liquorice, jelly beans and gum)

Red

Confectionery in packets or individual serves arehigh in sugar.

Loose sweets Red Loose sweets are high in sugar.Chocolate or carob bars

Red

Chocolate or carob bars are high in sugar and energy.

Boxed chocolates Red Boxes of chocolates are high in sugar and energy.Fruit leather Red Fruit leather can be high in sugar.Sugar free chewing gum, mints or sweets

Red Chewing gum, mints or sweets do not have a dietary or therapeutic benefit; some contain added sugar.

Cough lollies

Red Cough lollies that do not contain ingredients that

have a therapeutic benefit (e.g. antibacterial agents) are considered to be confectionery.

Medicated cough lollies/lozenges

Not applicable

Products for therapeutic benefit are not included in the scope of the healthy options traffic lightcriteria.These products should not be colour coded.



Drinks

Water

Item Likely category Guidelines, comments and serving suggestions Water (plain)Fresh or bottled, including carbonated

Green

Fresh water should be easily accessible in allhealth service settings. Water is the best thirstquencher.Offer chilled water. Plain, unsweetened carbonated water.

Flavoured water Including carbonated

Green Flavoured with natural flavour (e.g. fruit juice); no added sugar.

Amber Flavoured with artificial or intense sweetener, including diet cordial; no added sugar.

Red Flavoured, added sugar; including cordial.



Milk and milk alternatives3

Item Likely category Guidelines, comments and serving suggestions Reduced-fat, unflavoured4 milkless than 2g fat per 100ml

Green

Small serve sizes up to 300mL serve.For most people, two years and over, it is recommended that low- or reduced-fat dairyalternatives be provided where possible.

AmberLarge serves greater than 300mL.

Full-fat, unflavoured milk

Amber Full-fat milk of any volume is Amber.

Reduced-fat flavoured5 milkIncluding milkshakes, smoothies, iced coffee, mocha, chocolate and hot chocolate drinks

Green

Serve sizes up to 300mL serve. For most people,two years and over, it is recommended that low- or reduced-fat dairy alternatives be provided where possible.

Amber

Large serves greater than 300mL. Frequentconsumption of full-fat and reduced-fat flavoured milk in large serves should be avoided as this maycontribute to excess energy intake.

Red

Reduced-fat milk may be categorised as Red if it hasany of the following additions – whipped cream, ice-cream, melted chocolate, caramel, syrup, confectionery. These additions will provide excess energy and fat.

Full-fat flavoured milk Including milkshakes, smoothies, iced coffee, mocha, chocolate and hot chocolate drinks

Amber

Full-fat milk of any volume is Amber. Frequentconsumption of full-fat and reduced-fat flavoured milk in large serves should be avoided as this maycontribute to excess energy intake.

Red

Full-fat milk may be categorised as Red if it has anyof the following additions – whipped cream, ice-cream, melted chocolate, caramel, syrup or confectionery. These additions will provide excess energy and fat.

3 Milk includes all varieties (e.g. soy, almond, cow, goat, lactose-free, oat, rice and sheep). For alternative milks (e.g. almond, goat, oat, rice, sheep and soy), choose calcium fortified varieties. 4 Low-fat, reduced-fat and/or skim milk are not suitable for infants and children less than two years of age as a complete milk food. Cow’s milk is not suitable for infants and children less than 12 months of age. Offer low-fat or reduced-fat varieties of plain milks in addition to full-fat varieties with hot beverages.



Fruit juice, vegetable juice and fruit drinks


Juices (96-100% juice) Fresh, frozen or carbonated

Green

Frequent consumption of fruit and vegetable juice inlarge sizes (greater than 250mL) should be avoided as this may contribute to excess energy (kJ) andsugar intake.

96–100% fruit juices, no added sugar and small serve sizes up to 250mL.

96–100% vegetable juices, no added sugar or sodium and small serve sizes up to 250mL.

Amber

96–100% fruit juices, no added sugar in a servesize greater than 250mL.

96–100% vegetable juices, no added sugar or sodium in a serve size greater than 250mL.

Juices (35–96% juice)Fresh, frozen or carbonated

Amber 35–96% juice with and small serve size up to

250mL.

Red 35–96% juice in serve size greater than 250mL.

Fruit drinks(less than 35% juice)

RedAll sugar-sweetened fruit drinks that contain less than35%fruit juice.



Artificially sweetened drinks and drinks with added sugar

Item Likely category Guidelines, comments and serving suggestions All artificially sweetened ‘diet’,‘low-joule’, ‘no sugar’or ‘low sugar’ drinks

Amber

Artificial sweeteners can be useful in providingflavour and reduce the amount of added sugarconsumed. However, like sugar sweetened carbonated drinks, artificially sweetened carbonateddrinks can cause dental erosion if used frequently.These drinks can also be high in caffeine. It is recommended that in adult settings information is provided that these drinks, like sweetened carbonated drinks, are very acidic and can cause dental erosion in children if consumed frequently.Given the current lack of data in the overall adultpopulation, artificially sweetened carbonateddrinks fit in the Amber category for adult settings.In adult settings it is recommended that outletsprovide a warning to inform the public that theyare not suitable for children.

Sugar sweetened and/or carbonated soft drinks, energy drinks and sports drinks

Red All sugar sweetened drinks.



Tea

Item Likely category Guidelines, comments and serving suggestions Freshly made Including tea that is plain, has no added sugar, caffeinated or decaffeinated or herbal

Green

Tea prepared without milk or with up to 300mL of reduced fat milk, no added sugar.

Freshly made iced tea with no added sugar.

Plain and herbal teas are good sources ofantioxidants.

Use decaffeinated varieties. Amber

Tea prepared with full-fat milk and milk alternatives,and/or with greater than 300mL reduced-fat milk (less than 2g fat per 100mL) or milk alternative and/or with added sugar.

Serve sugar and alternatives separately. Commercial iced teas10

Amber Ready-to-drink commercial iced teas that are

artificially sweetened. Red Ready-to-drink commercial iced teas, with added

sugar.

Coffee

Item

Likely category

Guidelines, comments and serving suggestions Freshly madeIncluding coffee that is plain, has no added sugar, caffeinated or decaffeinated

Green

Coffees made without milk or with up to 300mL of reduced-fat milk (less than 2g fat per 100mL), skimmilk or reduced-fat dairy alternatives. Offer decaffeinated coffee beverages as analternative.

Amber

Coffees made with full-fat milk and milkalternatives, and/or with greater than 300mLreduced-fat milk (less than 2g fat per 100mL) or milk alternative and/or with added sugar.Offer sugar alternatives such as sweetener aswell as sugar when serving hot beverages.Offer decaffeinated coffee beverages as an alternative.

Red

Coffees made with added, whipped cream,melted chocolate or caramel, syrup, or confectionery. These items provide excess energy (kJ).

Commercial iced coffees (in cartons)

Commercially made iced coffee, is assessed under the‘milk and milk alternatives’ section, page 53.



IndexPage Page

A Coffee 56Aioli 44 Coffee – iced 53, 56Artificially sweetened drinks 55 Commercial meals 39Asian meals – stir fry and noodle-based 38 Condiments 43, 44B Confectionery 35Bacon 39 Copha 43Bagel – plain 29 Cordial 52Baguettes – plain 29 Corn chips 46Baked beans 23 Corned beef 36Baked potatoes 23 Cough lollies/lozenges 51Balsamic vinegar 45 Crackers – plain 30BBQ sauce 44 Cream 30Beef – corned 36 Creamed rice 27Beef – crumbed 36 Crisps – potato 46Beef - mince 35 Crisp bread 30Beef sausage 35 Croissants 41, 48Biscuits – savoury 46 Crumbed meat 36Biscuits – sweet and premium 47 Curry 33Boxed chocolate 51 Custard 27Bread 29 DBread – fruit and nut 29 Dairy blend 43Breakfast bars 47 Dairy desserts 27Breakfast cereal 28 Dairy snacks 27Burger patties 35 Danish – sweet 48Butter 43 Deep-fried battered meat products 36C Deep-fried cakes 32Cakes 44 Deep-fried legumes 24Canned fruit 22 Deep-fried meat 34Carbonated water, fruit juice 52, 54 Deep-fried vegetables 23Carob bars 51 Devon 36Casserole 38 Dim sims 42Cereal bars 47 Dip 44Cheesecake 48 Donuts 48Cheese and spinach triangles 41 Dried fruit 22Cheese – reduced-fat, full-fat 26 EChicken – crumbed 34 Eggs 35Chicken – diced processed meat 34 Energy drinks 55Chicken – lean, deep-fried, mince 34, 35 English muffin – plain 29Chicken nuggets 36 FChicken pie 41 Falafels 24Chicken sausage 36 Fats – poly or monounsaturated spread 43Chicken spread/paste 32 Fats – spreads, oils 43Chiko rolls 41 Fish – canned, frozen, plain 34Chips 46 Fish – crumbed 36Chocolate bars/boxed chocolate 51 Fish fillets and fish fingers (crumbed) 36Chocolate coated ice-creams 50 Fish spread 32Chocolate milk/hot chocolate drink 53 Flat bread 29

Chocolate spread 32 Foccacia bread – plain 29

Chutney 44 Frankfurters 35Coconut milk 43 Fresh meals – commercially produced 38Coconut oil 43 Fried rice 33

Index



Page Page Frittata 40 Milk – reduced-fat, full-fat 53Fromage Frais 27 Milkshakes 53Frozen meals 39 Mixed hot meals 38Frozen yoghurt 50 Mocha drink 53Fruit and nut packs 22, 37 Mono-unsaturated spread 43Fruit bars 47 Mousse 50Fruit bread 29 Muffin – plain English muffin 29Fruit, canned, dried, fresh, frozen, fruit salad 22 NFruit drinks 54 Noodle cups 33Fruit leather 51 Noodle meals 33G Nut bread 13Garlic bread 29 Nuts – plain, unsalted 37Gelato 50 Nut packs, mixed fruit 37Gems – potato 40 Nut spreads 32Ghee 43 OGravy 44 Oils 43H HHam 36 Packaged meals 39Hash browns 40 Palm oil 43Hommus 44 Pasta dishes 38, 39Honey 32 Pasta meals –pre-made products 39Hot chocolate drink 53 Pastrami 36Hot meals 38 Pastries – savoury 41I Patties – chicken, beef, fish 19Iced coffee 53 Patties – lentil 35Ice-confections 50 Patties – vegetable 35Ice-cream 50 Peanut butter 32Iced tea 56 Peanut sauce 44J Pesto 28Jam 32 Pie – savoury, party, meat, vegetable 41

Juice 54 Pikelet 49L Pizza – reduced-fat, commercial, frozen 24Lamb sausage 36 Polony 36Lard 43 Popcorn 46

Lasagne 38 Potato chips 46Lavash 29 Potato – gems, hash browns, scallops, wedges 40

Lentil patties 24 Potato pie 41Lollies 51 Pork mince 35M Pork sausage 20Margarine 43 Processed meats 36Mayonnaise 44 QMeat – lean, deep fried 34 Quiche 41Meat paste 32 RMeat patties 35 Refined cereal 28Meat pie 41 Rice – plain, fried, sushi, rice-paper rolls 33Milk-based puddings 27 Rice cakes – plain and flavoured 30Milk – coconut 43 Rice paper rolls 33Milk – flavoured (reduced-fat and full-fat) 53 Rice pudding 27

36



Page PageRisotto 36 Tea – freshly made and commercial iced tea 56Roast beef 34 Tomato sauce 44Roasted vegetables 23 Tuna 34S Tzatziki 28Salad 23 V

Salad dressings 45Vegetables – canned, cooked, baked, fresh, deep-fried, frozen, plain, roasted

23

Salami 36 Vegetables – crumbed products 36Salmon – canned 34 Vegetable/yeast extract/spread/paste 32Salsa 44 Vegetable juice 23, 54Samosas 41 Vegetable pastry 41Sandwich fillings 31 Vending machine meals 39Sardines 34 W

Satay sauce 44Water – bottled, carbonated, flavoured, mineral

52

Saturated fats and oils 43 Water crackers 30Sauce 43, 44 Wedges 40Sausages – beef, chicken, lamb, pork 36 White bread 29Sausage roll 41 Wholemeal bread 29Saveloys 36 Wholegrain bread 29Savoury bread, twists, pull-aparts 29 YSavoury mince 35 Yeast extract 32Savoury rice 38 Yoghurt 25Scallops – potato 40 Yoghurt drinks 25Scone 49 Yoghurt, frozen 50Scrolls 48Slice – sweet 48Slushies 50Smoothies 53Soft drinks 55Sorbet 50Soup 39

Sour cream 44

Soy-based ice confections 50Soy sauce 44Spaghetti bolognaise 38

Sports drinks 55Spreads 32, 43Spring rolls 42Stews 38, 39

Stir-fry 38Sugar-free chewing gum, mints or sweets 51Sushi 33Sweet chilli sauce 44Sweets (confectionery) 51TTallow 43Tapenade 44Tart – sweet 48



Amber-Red nutrient criteria The following tables provide criteria to classify processed food and drinks as Amber or Red,using a Nutrition Information Panel. These types of food are never classified as Green, and should only be eaten in moderation: ready to eat meals savoury hot foods sweetened drinks and ices processed meats snack food items.


The term ‘serve’ means the saleable item (to the consumer), such as a serving on a plate, in a packet or container. Nutrients need to be assessed per 100 grams of the product or per serve,and are specified in the tables.

The serve size quoted on some Nutrition Information Panels may not be the same as the serve size actually sold or commonly consumed. In cases where the packet or container has more than one serve or it is intended to be divided into more than one saleable item (such as a large quiche or cake), the total amount of energy (kilojoules), saturated fat, sodium and/or fibre must be divided by the number of saleable servings to determine the nutrient content (e.g. an 800 gram pizza cut into four individual serves for sale will give a serve size of approximately 200 grams). Examples 1 and 2 on pages 66 & 68 provide more information.



1. Ready to eat meals (assess per serve or 100g as listed)

Nutrient criteria

Items Energy (kJ)per serve

Saturated fat (g)

per 100g

Sodium (mg)

per serve Fibre (g)

per serve

1.a Mealso Commercial, frozen or

freshly prepared ready to eat meals

o for vending machineso pre made pasta, rice

products etc.

2500kJ 2g 900mg 3g



2. Savoury hot foods and snacks (assess per 100g)

Nutrient criteria

Items Energy (kJ)per 100g

Saturated fat (g)per 100g

Sodium (mg)per 100g

2.a

Savoury pastries (e.g. pies, pasties, sausage rolls, samosas)

Pre made pizza and quiches

Recommended max serve – 200g

1000kJ 5g 400mg

2.b

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

Dim sims, spring rolls, etc.

1000kJ 5g 400mg

2.c

Crumbed and coated foods, hot dogs, frankfurters and sausages, chicken drumsticks and nuggets

Burger patties, rissoles and meatballs

Recommended max serve – 150g

1000kJ 5g 700mg



3. Sugar sweetened ices (assess per serve- packet, container)

Nutrient criteria

Items Energy (kJ)per serve

Sodium (mg)per serve

3.a

Sugar-sweetened ices including slushies, ice blocks and ice confections, including those with artificial sweetener

300kJ 100mg



4. Snack food items (assess per serve)

Nutrient criteria

Items Energy (kJ)

per serve

Saturated fat (g)

per serve

Sodium(mg)

per serve Fibre (g)

per serve

4.a Snack food bars, muesli bars, fruit bars and sweet biscuits 600kJ 3g - 1g

4.bSavoury snack foods and biscuits (including crisps and salty snacks)

600kJ 3g 200mg -

4.c Cakes, muffins, sweet pastries and slices 900kJ 3g 300mg 1.5g

4.dIce-creams, milk- or soy-based ice confections and high-fat dairy desserts

600kJ 3g - -



SourcesAcknowledgements for the source of these tables are provided in the full Healthy Options WA: Food and Nutrition Policy for WA Health Services and Facilities, available at [email protected]

5. Processed meats (assess per 100g)

Nutrient criteria

Items

Energy (kJ)

per 100g Saturated fat (g)

per 100g Sodium (mg)

per 100g

5.a

Processed meats (cold, cured) includes ham, bacon, meat loaf, salamiRecommended max. serve size – 50g

900kJ 3g 700mg



Using Nutrition Information Panels – Example 1Example product: Cheese and onion potato crisps – 30g

Step 1:Identify the correct food and drink category for the product. In this case, the correct category is ‘4.b - Savoury snack foods and biscuits (including crisps and salty snacks)’:


Nutrient criteria

Items Energy

(kJ)per serve

Saturated fat (g)per

serve

Sodium (mg)

per serve Fibre (g)

per serve


600kJ 3g 200mg -

Step 2: Snack food items are assessed per serve. Look at the ‘quantity per serving’ column forenergy, saturated fat and sodium:

NUTRITION INFORMATION PANELCheese and onion potato crisps

Servings per package: 1Average serving size: 30g

QUANTITY PER

SERVING

QUANTITY PER100G

ENERGY 654kJ 2180kJPROTEIN 2.1g 7.1gFAT- Total 10.4g 34.8g- Saturated 1.1g 3.5gCARBOHYDRATE 13.2g 44g- Sugars 0.5g 1.7gSODIUM 179mg 596mgFIBRE 0.9g 2.9g

Energy

Saturated fat

Sodium

Healthy Options WA Implementation Guide | 67Healthy Options WA Policy: Classifying food and drinks 2016 Page 67

Step 3: Compare the values from the nutrition information panel to the nutrient criteria to determine if the product is Amber or Red.


Nutrient criteria

Items

Energy (kJ)per serve


serve

Sodium (mg)

per serve Fibre (g)

per serve


600kJ 3g 200mg -

CHEESE AND ONION POTATO CRISPS

654kJ 1.1g 179mg -

Exceeds criteria

Meets criteria

Meets criteria -

Remember, a product that exceeds any one of the nutrient criteria for energy, saturated fator sodium, or does not meet the minimum levels of fibre, is classified as Red.

As the ‘cheese and onion potato crisps’ exceeds the criteria for energy (kJ) per serve, it is Red.

68 | Healthy Options WA Implementation GuideHealthy Options WA Policy: Classifying food and drinks 2016 Page 70

Step 4:

Compare the adjusted values to the nutrient criteria to determine if the product is Amber or Red.

4. Snack food items

Nutrient criteria

Items Energy

(kJ)per serve


serve

Sodium(mg)

per serve Fibre (g)

per serve

4.a Snack food bars, muesli bars, fruit bars and sweet biscuits 600kJ 3g - 1g

SULTANA AND OAT SLICE 2163kJ 16g - 8.9g

Exceeds criteria

Exceeds criteria - Meets criteria

Remember, a product that exceeds any one of the nutrient criteria for energy, saturated fat orsodium, or does not meet the minimum levels of fibre, is classified as Red.

As the Sultana and Oat Slice exceeds the nutrient criteria for the amount of energy and saturated fat it contains per serve, it is Red. It can only be sold as part of the

20% Red foods and drinks.

This example was adapted from Queensland Health, A Better Choice – Healthy Food and Drink SupplyStrategy for Queensland Health Facilities, 2007.

Sec

tio

n 2

Section 2


Section 2: Assessing food and drink outletsOnce you are familiar with the Healthy Options WA Policy and have an understanding of how food and drinks are categorised, the next step is to determine your outlet’s compliance with the Policy. This should be done on a regular basis. The responsibility for implementing the Policy rests with WA health system services and facilities.

If there are multiple outlets (e.g. cafe/canteen/kiosks, vending machines and ward trolleys) at the site, then this exercise should be repeated for each individual outlet.

Remember that assessing compliance of food and drink outlets involves three parts:

* Part 1 – offer * Part 2 – display* Part 3 – promotion.


2.1 Assessing compliance

Part 1: Assessing the food and drinks offered

Offer is the number of different items of food and drink available.

The Healthy Options WA Policy states that:

* a minimum of 50% of items offered are Green food and drinks* a limited number of Red food and drinks are offered (no more than 20%) * the remainder offered to be Amber food and drinks.

Using the steps below, you can work out the number and percentage of Green, Amber and Red items on offer.

Examples are provided as a guide.

Step 1 - Complete the assessment template

List each different item on the assessment template (example below; templates in Section 3). Include all relevant information, such as the brand name and product size.

Classify each item as Green, Amber, or Red. The Commonly Supplied Food and Drink Guide in Section 1.5 will help you classify items.

Area Brand and description Serve size How many on display

Category (Green, Amber or Red)

1. e.g. cafe fridge

e.g. Coke can 375ml 5 Red

2. e.g. cafe counter

e.g. Banana, fresh fruit n/a 3 Green

3.

No more than20% Red

At least50% Green

About 30%Amber

Offerrequirements


Some outlets may prefer to take photographs of items to help with the process. If you do decide to take photographs, you should:

* take photographs that are clear and ensure all items are visible (multiple photographs may be required)

* save photographs to a sub-folder using the location (e.g. vending machine 1_Emergency) within an overarching folder using the site name (e.g. Broome Health Service)

* Record as much information as possible regarding products and menu items, in addition to photos (e.g. Is the milk reduced fat? What is the serve size?).

Step 2 - Calculate what is offered

Count each different item listed on the assessment template to determine the total number of items offered.

Green items + Amber items + Red items = TOTAL number of different items offered

Calculate the percentage of Green, Amber and Red items offered.

Number of different Green items offered x 100 = Percentage (%) of Green items offered TOTAL number of all items offered

Number of different Amber items offered x 100 = Percentage (%) of Amber items offered TOTAL number of all items offered

Number of different Red items offered x 100 = Percentage (%) of Red items offered

TOTAL number of all items offered

Step 3 - Assess your results against the offer requirements in the Policy

Determine if the food and drink outlet is compliant with the offer requirements of the Healthy Options WA Policy.

Step 4 – Determine the actions to achieve or maintain compliance

Determine what actions are required to achieve or maintain compliance. For example, you may need to reduce the number of Red items on offer.


Examples of assessing the food and drinks offered

Example 1: Vending machine




Category(Green, Amber or Red)

1 Row 1 John West Lunch Kit Tuna with Thousand Island 108g 1 Amber

2 Row 1 John West Lunch Kit Tuna with Sweetcorn and Mayo 108g 1 Amber

3 Row 1 Fontelle Choc Chip Mini Meal 20g 1 Red

4 Row 1 St Dalfour Tuna and Pasta Meal 175g 1 Amber

5 Row 1 Sunrice Indian Butter Chicken - 1 Red

6 Row 1 Jack Links Beef Jerky Original 25g 1 Red

7 Row 2 COBS Popcorn Natural Sea Salt 20g 1 Amber

8 Row 2 Grainwaves Sour Cream and Chives 40g 1 Red

9 Row 2 Ajitas Vege Chips BBQ 50g 1 Red

10 Row 2 Ajitas Vege Chips Sea Salt and Vinegar 50g 1 Red

11 Row 2 Thins Popped Salted Original Chips - 1 Red

12 Row 2 COBS Popcorn Lightly Salted, Slightly Sweet 20g 1 Amber

13 Row 3 TimTam Fingers - 1 Red

14 Row 3 GoNatural Bar Macadamia Devine - 1 Red

15 Row 3 Lifestyle Energy Booster - 1 Amber

16 Row 3 Eden’s Sesame Bar 45g 1 Red

17 Row 3 All Natural Bakery Oat Slice-Yogurt, Almond and Apple 100g 1 Red

18 Row 3 All Natural Bakery Oat Slice-Banana 100g 1 Red

19 Row 3 Mainland Cheese and Crackers-Extra Tasty 120g 1 Amber

20 Row 3 Mainland Cheese and Crackers-Tasty 50g 1 Amber

21 Row 3 John West Tuna to Go Snack Pack-Original 61g 1 Green

22 Row 3 John West Tuna to Go Snack Pack-Tomato and Basil 61g 1 Amber

23 Row 4 Sanitarium Up & Go-Banana 250ml 1 Green

24 Row 4 Nippy’s Iced Chocolate 375ml 1 Amber

25 Row 4 Golden Circle Drink-Golden Pash (25% Fruit Juice) - 1 Red

26 Row 4 Golden Circle Drink-Tropical Punch (25% Fruit Juice) - 1 Red

27 Row 4 Fanta-Grape 355ml 1 Red

28 Row 4 Pop Top-Apple (30% Fruit Juice) 250ml 1 Red

29 Row 4 Pop Top-Orange (30% Fruit Juice) 250ml 1 Red

30 Row 4 Sanitarium Up & Go-Strawberry 250ml 1 Green

31 Row 4 Sanitarium Up & Go Energize-Choc 250ml 1 Green

32 Row 4 Sanitarium Up & Go Energize-Coffee 250ml 1 Green

33 Row 5 Nutrient Water-Passionfruit Citrus 575ml 1 Red

34 Row 5 Nutrient Water-Dragonfruit 575ml 1 Red

35 Row 5 Nutrient Water-Blackcurrent Goji 575ml 1 Red

36 Row 5 Bai Watermelon Drink 530ml 1 Amber

37 Row 5 99% Coconut Water 300ml 1 Amber

38 Row 5 San Pellegrino Limonata Sparkling Lemon - 1 Red

39 Row 5 Nu Spring Water 600ml 4 Green


Total number of different items offered = 39

Total number of different Green items offered = 6

Total number of different Amber items offered = 12

Total number of different Red items offered = 21


TOTAL number of different items offered (Green + Amber + Red) = 39

Number of different Green items offered 6 x 100 x 100 = 15% 6

TOTAL number of all items offered 39

Number of different Amber items offered 12 x 100 x 100 = 31%


Number of different Red items offered 21 x 100 x 100 = 54% 6

TOTAL number of items offered 39


RESULT – This vending machine is working towards the offer requirements of the Policy.


The vending machine needs to offer more Green items and less Red items in order to be more compliant with the Healthy Options WA Policy. For example:* Offer smaller sizes (less than 250mls) of 97-100% fruit juice (Green) rather than fruit

drinks with less than 35% juice (Red). * Offer smaller sizes of chips, or swap them for a Green option.

Policyrequires:

At least50%Green

No more than 20% Red


Example 2: Cafe





1 Drinks fridge Mt Franklin Water 1L 4 Green

2 Drinks fridge Mt Franklin Water 600ml 1 Green

3 Drinks fridge Coke Zero 600ml 2 Amber

4 Drinks fridge Diet Coke 600ml 3 Amber

5 Drinks fridge Coke 600ml 4 Red

6 Drinks fridge Powerade-Lemon Lime 600ml 2 Red

7 Drinks fridge Powerade-Mountain Blast 600ml 1 Red

8 Drinks fridge Lipton Iced Tea-Lemon 500ml 2 Red

9 Drinks fridge Lipton Iced Tea-Green 500ml 2 Red

10 Drinks fridge Goulburn Valley Juices-Apple 500ml 2 Amber

11 Drinks fridge Goulburn Valley Juices-Orange 500ml 2 Amber

12 Drinks fridge Harvey Fresh Juice Tetra-Apple 250ml 3 Green

13 Drinks fridge Harvey Fresh Juice Tetra-Orange & Mango 250mL 2 Green

14 Drinks fridge Bundaberg-Traditional Lemonade 375mL 1 Red

15 Drinks fridge Bundaberg-Ginger Beer 375mL 2 Red

16 Drinks fridge Bundaberg-Passionfruit 375mL 1 Red

17 Drinks fridge Harvey Fresh Juice Tetra-Orange 250mL 1 Green

18 Drinks fridge Bundaberg-Sarsparilla 375mL 1 Red

19 Drinks fridge Bundaberg-Lemon Lime & Bitters 375mL 2 Red

20 Coffee machine Cappuccino - 0 Green

21 Coffee machine Espresso - 0 Green

22 Coffee machine Flat white - 0 Green

23 Coffee machine Latte - 0 Green

24 Coffee machine Hot Chocolate (reduced fat milk) - 0 Green

25 Coffee machine Mocha - 0 Green

26 Coffee machine Tea-English Breakfast - 0 Green

27 Food fridge Banana Smoothie - 0 Green

28 Food fridge Cake - 5 Red

29 Food fridge Fruit Salad - 2 Green

30 Food fridge Cheese & Salad Roll - 1 Green

31 Food fridge Chicken & Salad Roll - 1 Green

32 Food fridge Lasagne Beef & Vegetarian - 3 Amber

33 Food fridge Chicken Caesar Salad - 1 Amber

34 Food fridge Sumo Superfood Salad - 3 Green

35 Food fridge Potato Salad - 1 Green

36 Food fridge 3 in1 Salad - 1 Green

37 Food fridge Chicken & Salad Sandwich - 1 Green

38 Food fridge Ham & Salad Sandwich - 1 Amber

39 Food fridge Chicken, Cheese & Tomato Sandwich - 1 Green




40 Food fridge Ham, Cheese & Tomato Sandwich - 1 Amber

41 Food fridge Chicken Baguette - 1 Green

42 Food fridge Fresh Apple (Granny Smith) - 10 Green

43 Food fridge Vegie Baguette - 1 Green

44 Counter Choc-chip Cookie - 6 Red

45 Food fridge Beef, Vegetables & Brown Rice - 1 Green

46 Food fridge Spiced Pumpkin Soup - 1 Green

47 Food fridge Chicken, Cheese & Bacon Turkish - 1 Amber

48 Food fridge Chicken, Cheese, Tomato & Onion Turkish - 1 Green

49 Food fridge Yallingup Fruit Toast - 0 Green

Total number of different items offered = 49

Total number of different Green items offered = 28

Total number of different Amber items offered = 9

Total number of different Red items offered = 12





Number of different Amber items offered 9 x 100 x 100 = 18% TOTAL number of all items offered 49

Number of different Red items offered 12 x 100 x 100 = 25% 6 TOTAL number of items offered 49


RESULT – This cafe is working towards the offer requirements of the Policy.


This cafe is almost compliant with the Policy, and with a few small changes could be compliant. For example:* If just three of the Red drinks on offer were replaced with Green or Amber drinks, then

the cafe would be compliant with the offer requirement of the Healthy Options WA Policy.* Offer smaller sizes (less than 250mls) of 97-100% fruit juice (Green) rather than Amber

fruit drinks or juices.

Policyrequires:

At least50%Green



Part 2: Assessing the food and drinks displayed

Display is the area or space within the outlet where food and drinks are on view to customers.

The Policy states that:

* at least 50% of the display area must be occupied by Green food and/or drinks* no more than 20% occupied by Red food and/or drinks* Green items should be more prominently displayed than other categories.

You are not expected to calculate the exact surface area taken up by Green, Amber and Red items. However, you must follow the intention of the Policy, that is:

* Green items make up at least half (50%) of the display area* more Green items (rather than Amber or Red items) are visually available for sale* where possible, Green items should be placed on the shelves and displayed in a way

that makes them easily accessible by customers (for example, at eye level or in front of customers).

Examples are provided as a guide.


After completing Part 1: Assessing the food and drinks offered, you will have already completed the assessment template (example on the following page; templates in Section 3). You may also have taken photographs to assist you in this process.

You will now need to know how many Green, Amber and Red items are displayed.

No more than20% Red

Display at least 50% Green withprominentdisplayAbout 30%

Amber

Displayrequirements



Category (Green, Amber or Red)

1. e.g. cafe fridge

e.g. Coke can 375ml 5 Red

2. e.g. cafe counter

e.g. Banana, fresh fruit n/a 3 Green

3.

Remember, the Commonly Supplied Food and Drink Guide in Section 1.5 will help you classify items as Green, Amber or Red.

Step 2 - Calculate what is displayed

Using the assessment template, count how many Green, Amber and Red items are displayed and add these together.

Green items + Amber items + Red items = TOTAL number of items displayed

Count of Green items displayed x 100 = Percentage (%) of Green items displayed

TOTAL number of items displayed

Count of Amber items displayed x 100 = Percentage (%) of Amber items displayed

TOTAL number of items displayed

Count of Red items displayed x 100 = Percentage (%) of Red items displayedTOTAL number of items displayed

Step 3 - Consider the area/space occupied

You may have noticed that the above calculation does not consider the amount of space occupied by Green, Amber and Red items. For example, the outlet might be displaying over half (> 50%) Green items, but they might only occupy a small space.

To follow the intention of the Healthy Options WA Policy, estimate the area/space occupied by Green, Amber and Red items.


Estimated area/space occupied by Green items = _____%

Estimated area/space occupied by Amber items = _____%

Estimated area/space occupied by Red items = _____%

Step 4 - Assess your results against the display requirements in the Policy

Determine if the food and drink outlet is compliant with the display requirements of the Healthy Options WA Policy.


Determine what actions are required to achieve or maintain compliance.


Examples of assessing the food and drinks displayed

Example 1: Vending machine





1 Row 1 and 2 Mount Franklin Pure Water 600ml 16 Green

2 Row 3 Goldburn Valley Apple Juice 250ml 3 Amber

3 Row 3 Vitamin Water 500ml 2 Red

4 Row 3 Powerade 600ml 3 Red

5 Row 4 Deep Spring Drink 375ml 4 Red

6 Row 4 Coke Zero 375ml 4 Amber

7 Row 5 Coke 375ml 8 Red

TOTAL number of items displayed = 40

Count of Green items displayed = 16

Count of Amber items displayed = 7

Count of Red items displayed = 17










Estimated area/space occupied by Green items = 2 out of 5 rows = 2 x 100 = 40%

5

Estimated area/space occupied by Amber items = 1 out of 5 rows = 1 x 100 = 20%

5

Estimated area/space occupied by Red items = 2 out of 5 rows = 2 x 100 = 40%

5

Policyrequires:

At least50%Green




RESULT – This vending machine is working towards the display requirements of the Policy.


Remember that the majority of the area/space occupied needs to display Green items. With a few changes, the vending machine could be compliant with the Healthy Options WA Policy. For example:

* This vending machine needs to display more Green items and less Red items. One Red item is displayed across the whole fifth row. More Green items should be displayed instead.

* Red items are displayed in multiple spaces in the vending machine. These items should be removed, or only displayed in less prominent positions.

* Green items should be displayed more prominently – eye level is buy level!

Example 2: Cafe





1 Drinks fridge Mt Franklin Water 1L 4 Green

2 Drinks fridge Mt Franklin Water 600ml 1 Green

3 Drinks fridge Coke Zero 600ml 2 Amber

4 Drinks fridge Diet Coke 600ml 3 Amber

5 Drinks fridge Coke 600ml 4 Red

6 Drinks fridge Powerade-Lemon Lime 600ml 2 Red

7 Drinks fridge Powerade-Mountain Blast 600ml 1 Red

8 Drinks fridge Lipton Iced Tea-Lemon 500ml 2 Red

9 Drinks fridge Lipton Iced Tea-Green 500ml 2 Red

10 Drinks fridge Goulburn Valley Juices-Apple 500ml 2 Amber

11 Drinks fridge Goulburn Valley Juices-Orange 500ml 2 Amber

12 Drinks fridge Harvey Fresh Juice Tetra-Apple 250mL 3 Green

13 Drinks fridge Harvey Fresh Juice Tetra-Orange & Mango 250mL 2 Green

14 Drinks fridge Bundaberg-Traditional Lemonade 375mL 1 Red

15 Drinks fridge Bundaberg-Ginger Beer 375mL 2 Red

16 Drinks fridge Bundaberg -Passionfruit 375mL 1 Red

17 Drinks fridge Harvey Fresh Juice Tetra-Orange 250mL 1 Green

18 Drinks fridge Bundaberg-Sarsparilla 375mL 1 Red

19 Drinks fridge Bundaberg-Lemon Lime & Bitters 375mL 2 Red

20 Coffee machine Cappuccino - 0 Green

21 Coffee machine Espresso - 0 Green

22 Coffee machine Flat White - 0 Green

23 Coffee machine Latte - 0 Green

24 Coffee machine Hot Chocolate (reduced fat milk) - 0 Green

25 Coffee machine Mocha - 0 Green

26 Coffee machine Tea-English Breakfast - 0 Green

27 Food fridge Banana Smoothie - 0 Green

28 Food fridge Cake - 5 Red

29 Food fridge Fruit Salad - 2 Green

30 Food fridge Cheese & Salad Roll - 1 Green

31 Food fridge Chicken & Salad Roll - 1 Green

32 Food fridge Lasagne-Beef & Vegetarian - 3 Amber

33 Food fridge Chicken Caesar Salad - 1 Amber

34 Food fridge Sumo Superfood Salad - 5 Green

35 Food fridge Potato Salad - 3 Green

36 Food fridge 3 in1 Salad - 2 Green

37 Food fridge Chicken & Salad Sandwich - 5 Green

38 Food fridge Ham & Salad Sandwich - 1 Amber

39 Food fridge Chicken, Cheese & Tomato Sandwich - 2 Green




40 Food fridge Ham, Cheese & Tomato Sandwich - 1 Amber

41 Food fridge Chicken Baguette - 1 Green

42 Food fridge Fresh Apple (Granny Smith) - 10 Green

43 Food fridge Vegie Baguette - 1 Green

44 Counter Choc-Chip Cookie - 6 Red

45 Food fridge Beef, Vegies & Rice - 1 Green

46 Food fridge Spiced Pumpkin Soup - 1 Green

47 Food fridge Chicken, Cheese & Bacon Turkish - 1 Amber

48 Food fridge Chicken, Cheese, Tomato & Onion Turkish - 1 Green

49 Food fridge Yallingup Fruit Toast - 0 Green

TOTAL number of items displayed = 92

Count of Green items displayed = 47

Count of Amber items displayed = 16

Count of Red items displayed = 29











An estimate of the area/space occupied by Green, Amber and Red items was made for each food and drink display area in the outlet.

Drinks fridge

Estimated area/space occupied by Red items = More than half (over 50%)

Estimated area/space occupied by Green items = About one-third (about 33%) 6

Food cabinet

Estimated area/space occupied by Green items = About three-quarters (75%) 4Estimated area/space occupied by Red items = Less than 20%

Counter

Estimated area/space occupied by Red items = All (100%) 6


RESULT – This cafe is working towards the display requirements of the Policy.


Remember that the majority of the area/space occupied needs to display Green items. This cafe is almost compliant with the Policy, and with just a few small changes could be compliant. For example:

* When the display is calculated, the cafe has 32% Red items. This percentage could be reduced to less than 20% if the cafe displayed more Green or Amber drinks in the drinks fridge (rather than Red drinks).

* The cafe could display Green items on the counter. This is an area that is prominently on display to customers, so having fresh and appealing Green items here (rather than Red items) will make the healthy choice the easy choice.


Part 3: Assessing the food and drinks promoted

Promotion is the active or passive marketing of food and drinks. Promotion has been shown to have a significant effect on food and drink sales. Promotion varies according to the type of food and drink outlets. See the Tips to Promote and Sell Green items document (see Section 2.5 of this Guide) for more information.

The Policy states that:

* Only food and drinks with a Green classification can be promoted.

Green 4

Amber 6 Promotion requirements Red 6

Using the steps below you can easily work out the promotion of items in the food and drink outlet.

Step 1 – Become familiar with the terms used to describe promotion

Vending machine skin - the cover around the outside of the vending machine/fridge/freezer. Skins must be plain, or only feature Green items. Examples of skins:

Green item skin 4 Plain skin 4 Red item skin 6

Banner - any image that borders around a product, menu board, shop entrance etc. Examples of banners:

Red item banner 6


Green item banner

Special promotion - any sale or promotion. These include ‘meal deals’ (for example, a salad bowl and bottled water), loyalty cards (for example, buy nine Green meals and get the tenth Green meal free).

Examples of special promotions:

Green item promotion Red item promotion

Additional promotion of items - anything deemed as promotion, but not covered in the above definitions. It may include posters, table talkers, balloons etc.

Green item promotion (balloon) Red item promotion (poster)


Step 2 – Select the outlet type

Select the type of food and drink outlet that you are assessing:

* vending machine* cafe/canteen/kiosk* ward trolley.

Step 3 – Complete the relevant tool for the outlet type

Select the relevant tool for the outlet type. Templates for each tool can be found in Section 3.

Choose the correct answer (either a or b) for each statement. If the statement does not apply, do not circle an answer – just leave the question blank.

Remember, the Commonly Supplied Food and Drink Guide in Section 1.5 will help you classify items as Green, Amber, or Red.

Tool 1: Vending machine

Circle the answer or leave blank if the statement does not apply.

1. The skin of the vending machine features:

a. Green items only, or is plain

b. An Amber or Red item

2. The banner in the vending machine features:



3. The vending machine features additional promotion of:

a. Green items only


How many answers were a? How many answers were b?

a = b =


Tool 2: Cafe/canteen/kiosk


1. The cafe/canteen/kiosk has a special promotion/s that features:

a. Green items only


2. The banners on menu boards, freezers and/or fridges feature:

a. Green items only


3. The skin of the fridge and/or freezer features:



4. The banner/s to the entrance of the outlet features:

a. Green items only


5. The cafe/canteen/kiosk features additional promotion of:

a. Green items only



a = b =


Tool 3: Ward trolley


1. The ward trolley features additional promotion of:

a. Green items only



Step 4 - Assess your results against the promotion requirements in the Policy

To determine if the food and drink outlet is compliant with the promotion requirements of the Healthy Options WA Policy, count the total amount of a answers and b answers:

* If all answers are a, then the food and drink outlet is compliant with the promotion requirements of the Healthy Options WA Policy.

* If one or more answer is b, then the food and drink outlet is working towards compliance to the promotion requirements of the Healthy Options WA Policy.


Determine what actions are required to achieve or maintain compliance.

Congratulations!

Congratulations, you have completed an assessment of your food and drink outlet. Your menu may be meeting the requirements of the Healthy Options WA Policy, or it may be working towards compliance with the Policy. For inspiration and ideas to move in the right direction, see Tips to Promote and Sell Green Items (Section 2.5 of this Guide).

a = b =


2.2 Tips for food and drink outlets

The success of a menu is about what items are on offer, how they are displayed and how they are promoted. Customers will be more likely to eat Green items when they fill the majority of your menu, are displayed more prominently and attractively, and are promoted.

Here are some tips for your food and drink outlet:

* Consider swapping to healthier alternatives, for example stock Green fruit juices (96-100% fruit juice, no added sugar, serve size up to 250ml), rather than Red fruit drinks (less than 35% fruit juice, sugar sweetened). Your customers probably won’t even notice the difference, but their health will benefit!

* Ensure prominent and bright signage advertises healthier options.* Use signs or boards to advertise healthy specials – everyone loves a meal deal!* ‘Eye level is buy level’ – place Green items at eye level and at the front of counters or

bench tops. * The same applies to vending machines – healthier Green items should be at eye level

and displayed more prominently. * Place Amber and/or Red items away from the entrance and cash registers – reduce the

temptation of these items.* Package rolls, sandwiches and wraps in clear plastic so customers can see what fresh

ingredients are inside.* Offer meal deals or combos – customers will recognise value for money. These deals

may include a 2-for-1 deal with a sandwich and bottle of water, or a Green item loyalty card where the tenth Green item is discounted.

* Fruit is a very popular choice if promoted well. Place it in a prominent position and/or promote it as part of a meal combo.

* Use green labels to promote Green items. * Reduce portion sizes of Amber and/or Red items.

Remember to make the healthy option the easy option!

Find more ideas and tips in the Healthy Options WA: Tips to Promote and Sell Green Items document.

(see Section 2.5)


2.3 Case Studies

King Edward Memorial Hospital

The manager of the cafe at King Edward Memorial Hospital has made significant changes to the type of food and drink that the cafe offers, displays and promotes. The cafe is working towards compliance with the Healthy Options WA Policy.

Small changes can make a big difference.

Changes include:

* Iced Tea containing added sugar (Red) has been removed from the menu.

* The mineral water varieties which contained added sugar (Red) have been removed from the menu.

* The ranges of muffins (Red) have been removed from sale.

* The biscuits have been reduced in size.

* Fruit salads (Green) have been included in the fresh food options available to purchase.

* Promotional point-of-sale cards have been included in the fresh food counter to assist customers to make healthier choices.

* The main customer-facing drinks fridge contains only water (Green), with other options placed to the side.

* The percentage of Green products on offer has increased from 30% to 42%.

* The percentage of Red products on offer has decreased from 29% to 23%.

The hospital staff and visitors have responded positively to the changes.

Customers often comment on the freshness and quality of the food. The manager, staff and volunteers explain to customers that it is a Healthy Options cafe.


Rockingham General Hospital

Health promotion staff at South Metropolitan Health Service (SMHS) have been involved in implementing positive changes in the offer and display of food and drinks at Rockingham General Hospital. Two wholemeal vending machines were introduced to the site to help make a step towards compliance with the Healthy Options WA Policy.

From July 2016, staff worked with the Wholemeal Vending franchisee to offer a more varied range of Green items and to reduce the offer of Red items. The display of items within the vending machine was also considered.

The Wholemeal Vending franchisee has been interested in learning about the Healthy Options WA Policy and is committed to working with SMHS staff towards compliance with the Policy.

Changes include:

* The percentage of Green items on offer has increased from 18% to 33%, and the percentage of Green items on display had increased from 24% to 39% - making the healthy option the easy option.

* Traffic light system colours have been added to the vending machine to inform customers of the classifications of each food and drink item.

* Sugar-sweetened fruit drinks with less than 35% fruit juice (Red) have been removed and replaced with Green items such as 96-100% fruit juices (no added sugar, 250ml).

60%

50%

40%

30%

20%

10%

0%Jul-16 Sep-16 Nov-16

Wholemeal vending at Rockingham General Hospital offer

Amber RedGreen

60%

50%

40%

30%

20%

10%

0%Jul-16 Sep-16 Nov-16

Wholemeal vending at Rockingham General Hospital display

Amber RedGreen


Kalgoorlie Hospital

The vending machines at Kalgoorlie Hospital are the only food and drink outlets available to the public on the site. The catering staff run two of the vending machines.

These vending machines are compliant with the Healthy Options WA Policy – an excellent achievement!

The sandwich vending machine offers a majority of Green items. These items include:

* chicken, mayonnaise and lettuce sandwiches

* roast beef and salad sandwiches* curried egg and lettuce sandwiches.

Staff report that the sandwiches are a very popular sale item.

The disc vending machine offers a wide variety of Green items such as tuna and beans packs, lentil salad packs, oat porridge packs, yogurts, fresh fruits, healthy salads and small portions of reduced milk drinks. Green items are displayed more prominently (at customer eye level) to encourage sales. The skin of the vending machine is plain, complying with the promotion requirements of the Healthy Options WA Policy.

Consumers often comment on the fantastic variety of Green options.

The hospital’s emergency department also has several vending machines run by external contractors. These vending machines are working towards compliance with the Healthy Options WA Policy, but there are been many recent changes.

Changes include:

* removing full sugar soft drinks (Red) and replacing them with reduced sugar varieties (Amber)

* swapping chips and chocolate (Red) for Tuna and Bean mixes (Green).


Sir Charles Gairdner Hospital

Sir Charles Gairdner Hospital has made significant changes to the type of food and drink it offers, displays and promotes.

Product selection and placement have been central strategies for Sir Charles Gairdner Hospital cafeteria. The catering team noted that displaying items in a way that reflects the Policy (with at least half of the display being Green items) encourages consumers to try healthier alternatives more readily and boosts the sales of these Green items.

The cafeteria also features a ‘make your own’ salad and sandwich bar. Green items such as vegetables and salad ingredients are placed at the beginning of the selection before protein choices at the far end of the selection. Catering staff have reported that hospital staff appear to be selecting more Green items as a result. In the drinks fridge, water is promoted as the key drink and sales have doubled. In addition, wherever possible, the smallest possible serve size of soft drinks are supplied, while water is placed at eye level to encourage sales.

The hospital’s suppliers and staff have responded positively to the changes.

Sir Charles Gairdner Hospital also introduced several healthier vending machines, including a Lean Cuisine machine. To ensure that sufficient sales were made from the healthier vending machines, the catering team implemented a unique initiative. Tokens for the healthier vending machines are issued to staff working overtime on night shifts. The cost of the tokens is charged to the department issuing the tokens as per award entitlements for staff working overtime. This strategy has proven positive on a number of levels:

* The strategy ensures staff are provided with a meal before commencing their overtime.

* It encourages the trial of new products, which staff may not have previously tried.

* It encourages sales from the ‘healthier’ vending machine, which keeps suppliers satisfied.


2.4 Improving the selection of healthy food and drink

The Healthy Options WA Policy encourages food and drink outlets to stock a healthier range of food and drink choices. The Classification of Green, Amber and Red Food and Drink document (in Section 1.4) and the Commonly Supplied Food and Drink Guide (in Section 1.5) will assist you to make healthy choices of foods and drinks to serve. It can provide you with lists of food and drink choices according to the traffic light categorisation system.

For more ideas, tips and tools, see Section 6 of this Guide.

The Star Choice Buyers Guide

In addition, the Star Choice™ Buyers Guide is a register of manufactured products that helps food outlet staff stock and promote a healthier range of food and drinks. The Star Choice™ Buyers Guide also lists supplier contact details.

It can be purchased from the WA School Canteen Association (WASCA) by emailing [email protected] or by calling (08) 9264 4999.


2.5 Healthy Options WA: Tips to Promote and Sell Green Items

Healthy Options WA: Tips to Promote and Sell Green Items is a document that provides examples of ways a food and drink outlet can sell more Green items.





Healthy Options WA

Tips to promote and sell green items

Produced July, 2016


The Healthy Options WA: Food and Nutrition Policy for WA Health Services and Facilities (the Policy) aims to maintain and improve the health of staff and the broader community by providing health care environments that support and model nutritious and healthy eating options.

The Policy applies to all WA Health Services and Facilities (hospitals) and includes: » food and drink outlets under the control or management of WA Health:

» cafes, canteens and kiosks » vending machines » ward trolleys

» professional and business catering » fundraising initiatives, events and prizes.

The Policy uses a ‘traffic light’ system to classify food and drinks, based on their nutrient content and alignment with the Australian Dietary Guidelines. Food and drinks are classified as Green, Amber or Red as shown in Table 1:

Healthy Options WA Policy: Promoting Green 2016 3

Table 1

Category Description

GREEN

Fill the menu

These are the healthiest choices because they are excellent sources of important nutrients and represent one or more of the five food groups needed for optimum health and wellbeing. They are low in saturated fat, added sugar and salt. Examples include:

» breads and cereals, preferably wholegrain » fruit, vegetables and legumes » plain water » reduced fat milk (300mL or less) » 99% fruit juice (250mL or less)

AMBER

Select carefully

These have some nutritional value but contain moderate levels of saturated fat, added sugar and/or salt and can contribute to excess energy intake. These need to be chosen carefully and eaten in moderation.Examples include:

» full fat milk of any volume » 99% fruit juice (greater than 250mL) and diet drinks » small fruit muffins » savoury foods (e.g. reduced fat and salt varieties of pies and

pastries) » lean ham.

RED

Only occasionally

These are energy dense and have little nutritional value. Most are high in saturated fat, added sugar and/or salt and can contribute to excess energy intake. These should only be eaten occasionally. Examples include:

» all deep fried food » soft drinks, energy drinks, sports drinks » chocolate and lollies » iced cakes » premium ice-creams (e.g. chocolate coated).

Overview: Healthy Options WA Policy

For further information visit: ‘Commonly supplied food and drink guide’ (available on the Healthy Options website)


There are three main areas of Policy compliance.

Offer, display and promotion

Offer - means offered for sale; relates to the total range and number of different items of food and drink options available.Display - this is the area or space within the outlet that is available to place foods and drinks on view to customers. Promotion is the active or passive marketing of food and drinks. Examples of promotion can be found on page 6.

All outlets must ensure that they offer: » a minimum of 50% Green food and drinks » no more than 20% Red food and drinks » the remainder to be Amber food and drinks.

All outlets must also ensure that they display: » a minimum of 50% Green food and drinks » no more than 20% Red food and drinks » the remainder to be Amber food and drinks.

All outlets must also ensure that they promote: » only Green food and drinks.

20+30+50>50%

<20%

~30%

Green Amber Red


Policy requirements

Figure 1: Offer and display requirements


The Policy requires that outlets only promote Green food and drinks. Promotion has shown to have a small but significant effect on food and drink sales.

From lighting, temperature and sound, to price, placement and portion size, there are a complex mix of factors influencing what, when, how and why we choose the food and drinks that we do.

Making small changes or ‘nudges’ to these factors in a food and drink outlet represents an ideal opportunity to positively influence the health of customers. These nudges are small, cheap and easy to implement. Over time, these small effects can become significant, while still ensuring that customers maintain control over their choices1.


Promotion

Case studyIn a hospital cafeteria intervention in the US, traffic light colour coding was assigned to all food and drink items according to their nutritional value. After two years, sales of Red foods had decreased by 4% and Red drinks decreased by 9%. Sales of Green foods had increased by 5% and Green drinks by 8%4.

Some simple ways to promote healthier items include:

» rearranging healthier Green items to be at eye level leads to increased sales - ‘eye level is buy level’

» using ‘colour coded’ green labels to promote Green items

» list menu items you want to encourage customers to purchase at the top or bottom of the menu - people tend to remember the top two items on a list and the bottom item3

» using effective descriptions of menu items to help improve perception of quality and value. For example, descriptions can be linked to the geographical (e.g. Thai) or sensory qualities (e.g. fresh, crisp) of the item

» ensuring that the quality of the menu item consistently meets the description.

Top tip: A food item at the beginning or the end of a menu increases its popularity by 20%, compared to placing it in the middle3.


‘Skins’Swap vending machine ‘skins’ featuring soft drink for water -

as pictured at Royal Perth Hospital.

‘Special’ boards and signsUse menu boards and chalk boards to advertise daily Green

specials.


Digital menu boardsUse digital menu boards to advertise daily menu items and

healthy eating tips. Creating partnerships with the dietitian

onsite can ensure that your healthy eating tips are based on

the most current information.

These tips could even be printed and displayed as table

talkers or shelf signage.

Promotion can include anything from a ‘specials’ board advertising ‘vegetable soup of the day’ in a cafe, canteen or kiosk, or even signage featuring bottled water on a vending machine. Whilst these may be subtle promotions they still contribute to overall compliance with the Policy.

Simple swaps

Simple swaps for canteens, cafes and kiosks

Let the products do the talking!Opt for a refrigerated, plain vending machine (no branding)

where possible and stock with a range of Green products such

as sandwiches, fresh fruit, reduced fat yoghurt and plain water.

Simple swaps for vending machines

PackagingSwap traditional packaging (e.g. paper or foil) for clear

containers to showcase the healthy options inside such as

salads, sandwiches, rolls, wraps and fruit salad - as pictured at

Bentley Health Service.



Top tip: increase the portion or

package size of Green foods and

drinks, such as fruit, vegetables

and plain water, and decrease the

package size of Red items such as

hot chips or soft drink.

We rely on packages and plate size to tell us what is ‘normal’ or ‘appropriate’ to consume as we do not usually actively decide how much we eat2. It is also normal to consume the food that we are presented with in it’s entirety. It’s no surprise that increasing the portion or package size of food and drinks can increase overall consumption2.

Price is important to customers, so where possible, lower the price of Green foods and raise the price of Red foods.

Lowering the price of healthier Green foods and raising the price of less healthy Amber or Red alternatives can shift purchases towards the healthier options5.

Top tip: price healthy products

lower than less healthy products to

increase their appeal.

Case study Results from a cafeteria intervention showed that when prices for fresh fruit and vegetables were reduced, there was a four-fold increase in consumption of these products. When sale prices returned to pre-invention levels, sales returned to normal6.

Portion size Price



Accessibility to food and drinks shape how much individuals consume. Modest changes to the positioning of food and drinks, such as placing the product out of sight, can influence intake without having to modify the actual choice on offer.

People are more likely to consume less if there is substantial effort required to access the food or drink for example, having to ask for an item that is not visible on display.

Top tip: if you want to increase the popularity of a Green item, make it easier to access by placing in a prominent position that will be easily recognised by customers.

When? In September 2014, a willing retailer participated in a two week trial. What happened? Red drinks were removed from display and placed out of sight beneath the counter i.e. still available but not on view to customers. Some of the Red drinks included sugar sweetened drinks (soft drinks, sports drinks and iced team) and energy drinks.

The results? The immediate impact showed the number of Red drinks sold decreased however, overall sales (income) remained steady. So much so that the retailer continued the trial as no negative effect on profit was evident.

Six months later, overall drink sales also remained steady yet customers were making healthier choices, choosing Green and Amber drinks instead of Red.

It was a ‘win-win’ all round, with the retailer, customers and the hospital all happy with the results.

Case Study - Alfred Health, Victoria

Changes to product positioning was trialled at The Alfred, a large hospital in Victoria, with extremely positive results.

Modifying what is available has been shown to change consumers’ choice in a healthier direction.

Allocating more shelf space to healthier items e.g. Green food and drinks helps to increase sales as visibility is increased2. Setting up a separate display of products e.g. Green items has also been shown to draw attention to ‘new’ or ‘special’ products1.

Top tip: to promote new or existing Green items on your menu, set up a separatedisplay to draw attention to these products.

Source: ‘A green light for healthy consumption’. Healthy choices: food and drink guidelines for Victorian public hospitals. Alfred Health, 2015

Product positioning

Availability



References1 van Kleef, E Otten, K & van Trijp, HCM 2012, ‘Healthy snacks at the checkout counter: A lab and field study on the impact of shelf arrangement and assortment structure on consumer choices’, BioMed Central, vol. 12, no. 1072, pp. 1-10

2 Wansink, B 2004, ‘Environmental Factors that Increase the Food Intake and Consumption Volume of Unknowing Consumers’, 2004, Annual Review of Nutrition, vol. 24, pp. 455-479

3 Dayan, E & Bar-Hillel, M ‘Nudge to nobesity II: Menu positions influence food orders’, Judgement and Decision Making, vol. 6, no. 4, pp. 333-342

4 MacVean, M 2014, ‘Traffic light’ food labels changed buying habits, study finds’, Los Angeles Times. Available from: <http://www.latimes.com/science/sciencenow/la-sn-traffic- light-food-labels-20140107,0,1571694.story#axzz2ppdBQD00> [January 2014].

5 Andreyeva, T Long, MW & Brownell, KD 2010. ‘The Impact of Food Prices on Consumption: A systematic Review of Research on the price Elasticity of Demand for Food’, American Journal of Public Health, vol. 100, no. 2, pp. 216-222

6 French, SA 2003, ‘Pricing Effects on Food Choices’, The Journal of Nutrition, vol. 133, no. 3 pp.841-843

While simple nudges can be effective to get the ball rolling, some hospitals might want to take promoting Green food and drinks a step further.

Taste-testing activities can be done with your customers to determine the potential of new products in cafes, canteens, kiosks, vending machines or even ward trolleys.

Suggestion boxes could also be utilised to collect feedback from customers.

Implement a ‘Green frequent customer card’ (loyalty system) so that every time a customer chooses a Green item, their card is stamped, and a full card leads to a free Green food or drink.

Other strategies

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Section 3


Section 3: Templates for assessing food and drink outlets In this section, you will find the templates you need to assess your food and drink outlet for compliance with the Healthy Options WA Policy.

You can photocopy the relevant templates or download the templates from the website:


For step-by-step instructions on how to assess your outlet, refer to Section 2.

Remember, the Commonly Supplied Food and Drink Guide in Section 1.5 of this Guide will help you classify items as Green, Amber, or Red.



3.1 Templates for vending machines

Assessment template

Health Service: Date: / /

Vending machine description:

Photos taken: Yes No

Area Brand and description Serve size

How many on display

Category (Green,Amber or Red)

e.g. Shelf 1 e.g. Coke can 375ml 1 Red

e.g. Shelf 1 e.g. Mount Franklin Spring Water 600ml 4 Green


Photocopy this page or download from the Healthy Options WA website: www.healthyoptions.health.wa.gov.au



Part 1: Offer



TOTAL number of different items offered (Green + Amber + Red) = ____

Number of different Green items offered x 100 x 100 = ____% TOTAL number of all items offered

Number of different Amber items offered x 100 x 100 = ____% TOTAL number of all items offered

Number of different Red items offered x 100 x 100 = ____% TOTAL number of items offered

Results for offer (tick)

Compliant

Working towards compliance

Actions




Part 2: Display







Estimated area/space occupied by Green items = = %

Estimated area/space occupied by Amber items = = %

Estimated area/space occupied by Red items = = %


Compliant


Actions




Part 3: Promotion




1. The skin of the vending machine features:



2. The banner in the vending machine features:



3. The vending machine features additional promotion of:

a. Green items only



If all answers are a, then this vending machine is compliant with the promotion requirements of the Healthy Options WA Policy.

If one or more answer is b, then this vending machine is working towards compliance to the promotion requirements of the Healthy Options WA Policy.

Results for offer (tick) Actions

Compliant



a = b =



Vending machine score-card

So… how did you go? Use this score-card to record your overall compliance.



Policy requirement Compliance (please circle)

Part 1: Offer Yes/No

Part 2: Display Yes/No

Part 3: Promotion Yes/No

If all answers are YES, congratulations, the food and drink outlet is compliant with the Healthy Options WA Policy.

If one or more answer is NO, then the food and drink outlet is working towards compliance with the Healthy Options WA Policy.

For inspiration and ideas to move in the right direction, see Tips to Promote and Sell Green Items (see Section 2.5).

Overall result (tick)

Compliant


Actions




Assessment template


Cafe/canteen/kiosk description:



How many on display






3.2 Templates for cafes/canteens/kiosks



Part 1: Offer


Cafe/canteen/kiosk description::






Compliant


Actions




Part 2: Display











Compliant


Actions




Part 3: Promotion




1. The cafe/canteen/kiosk has a special promotion/s that feature:



2. The banners on menu boards, freezers and/or fridges feature:



3. The skin of the fridge and/or freezer features:

a. Green items only


4. The banner/s to the entrance of the outlet features:

a. Green items only


5. The cafe/canteen/kiosk features additional promotion of:

a. Green items only



a = b =


If all answers are a, then this vending machine is compliant with the promotion requirements of the Healthy Options WA Policy.

If one or more answer is b, then this vending machine is working towards compliance to the promotion requirements of the Healthy Options WA Policy.


Compliant


Actions




Cafe/canteen/kiosk score-card












Compliant


Actions




Assessment template


Ward trolley description:



How many on display






3.3 Templates for ward trolleys


Part 1: Offer








Compliant


Actions




Part 2: Display











Compliant


Actions




Part 3: Promotion




1. The ward trolley features additional promotion of:




If all answers are a, then this ward trolley is compliant with the promotion requirements of the Healthy Options WA Policy.

If one or more answer is b, then then this ward trolley is working towards compliance with the promotion requirements of the Healthy Options WA Policy.


Compliant


Actions


a = b =



Ward trolley score-card












Compliant


Actions




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Section 4


Section 4: Professional and business catering The WA health system organises and funds a range of catered events, such as:

* conferences, exhibitions and symposiums* staff training courses or workshops* meetings or forums with an education or business focus* official events, such as program launches and awards nights.

Consistent messaging and the provision of healthy catering at meetings and events is another way to promote health and wellbeing and to support both employees and visitors to make healthy choices.

Small changes can make a big difference!


All WA health system-funded catering for professional and business events (except staff social functions) must comply with the following requirements:

* Have available a wide range of the Green food and drinks (at least 50% of options offered).

* Where practical, have no more than 20% of food and drinks from the Red category.

Catering requirements

When catering for a professional or business event, the majority of the items should be Green. A few examples of popular Green items are fruit kebabs, wraps and sushi.


At least 50% Green items


4.2 Case Studies

Multicultural Diversity Cafe, Series 5

The Multicultural Diversity Cafe is a three hour session where attendees meet and learn about work being done with consumers and carers from culturally and linguistically diverse backgrounds. The event mimics a cafe setting to create an informal environment that generates and encourages conversations between attendees. It is organised by the Cultural Diversity team within the Public Health Division.

Series 5 of the Multicultural Diversity Cafe saw 47 staff from government and non-government agencies come together with consumers to discuss language interpreting and translating services. The event was held at a training room in the Australian Professional Skills Institute, and catering was prepared by cooking and hospitality students.

The Cultural Diversity team was committed to ensuring that the catering provided was compliant with the Healthy Options WA Policy, and supplied a copy of the Healthy Options WA Policy to the staff at the Australian Professional Skills Institute.

The head-chef was more than happy to adapt the catering to include healthy options after reading the Policy.

The catering that was supplied included:

* smaller portions of Red items such as cakes and muffins* increased offer of Green items such as fruit kebabs,

Vietnamese spring rolls and vegetarian quiche* more Green ingredients in recipes.

It was easy to adapt the catering choices to comply with the Healthy Options WA Policy, and the best part was that the cooking students learnt about healthy options.

The catering was a huge success and a testament that a few simple changes can make a big difference.


4.3 Healthy Options WA: Catering Guidelines for Functions, Events and Meetings

The Healthy Options WA: Catering Guidelines for Functions, Event and Meetings document provides guidance for WA Health Services that organise (and fund) professional or business events that are catered.

Acknowledgements

This resource was developed by the Western Australian School Canteen Association Inc. (WASCA) and adapted from the Healthy Choices Healthy Futures resource ‘Healthier Catering: A guide to assist workplaces’. Healthy Choices Healthy Futures © State of Western Australia 2016 reproduced with permission.





Healthy Options WA

Catering guidelines for functions, events and meetings

Produced July, 2016


Table 1

Category Description

GREEN

Fill the menu

These are the healthiest choices because they are excellent sources of important nutrients and represent one or more of the five food groups needed for optimum health and wellbeing. They are low in saturated fat, added sugar and salt. Examples include:

» breads and cereals, preferably wholegrain » fruit, vegetables and legumes » plain water » reduced fat milk (300mL or less) » 99% fruit juice (250mL or less)

AMBER

Select carefully

These have some nutritional value but contain moderate levels of saturated fat, added sugar and/or salt and can contribute to excess energy intake. These need to be chosen carefully and eaten in moderation. Examples include:

» full fat milk of any volume » 99% fruit juice (greater than 250mL) and diet drinks » small fruit muffins » savoury foods (e.g. reduced fat and salt varieties of pies and

pastries) » lean ham

RED

Only occasionally

These are energy dense and have little nutritional value. Most are high in saturated fat, added sugar and/or salt and can contribute to excess energy intake. These should only be eaten occasionally. Examples include:

» all deep fried food » soft drinks, energy drinks, sports drinks » chocolate and lollies » iced cakes » premium ice-creams (e.g. chocolate coated).

Healthy Options WA Policy: Catering guide 2016 3

The Healthy Options WA Catering Guidelines for Functions, Events and Meetings have been developed to provide guidance to WA Health Services that organise (and fund) professional or business events that are catered, such as:

» Conferences, exhibitions or symposiums » Staff training courses or workshops » Meetings or forums with an education or business focus » Official events, such as program launches and awards nights.

The aim of the guidelines is to assist WA Health Services to comply with the Healthy Options WA: Food and Nutrition Policy for WA Health Services and Facilities and maximise the healthiness of catering offered. As such, these guidelines are not a mandatory set of rules, but rather provide suggestions and advice about how to achieve compliance with the Policy.

The Policy uses a ‘traffic light’ system to classify food and drinks, based on their nutrient content and alignment with the Australian Dietary Guidelines. Food and drinks are classified as Green, Amber or Red as shown in Table 1.

All WA Health funded catering for professional and business events (except staff social functions) must comply with the following requirements:

» Have available a wide range of the Green food and drinks (at least 50% of options offered). » Where practical, have no more than 20% of food and drinks from the Red category.

For further information visit: ‘Commonly supplied food and drink guide’ (available on the Healthy Options website)

Introduction



All of the suggestions provided assume the use of ingredients that are consistent with the Australian Dietary Guidelines (www.eatforhealth.gov.au) which seek to promote health and wellbeing and reduce the risk of chronic disease.

For more inspiration and healthy recipes, you may wish to visit: » waschoolcanteens.org.au » livelighter.com.au.

Remember to be mindful of seasonality and try to buy fruit and vegetables that are in season. For more information visit www.freshf.com.au/fresh.html

More often than not we are presented with a sticky apricot Danish, an excessively large muffin and some sort of high fat savoury pastry item. And if you’re lucky, a token fruit platter.

However, in WA Health Services and Facilities, catering has the potential to contribute much more positively to our health and avoid adding to our waistlines.

Consistent messages and providing healthy catering at meetings and events is another way to promote health and wellbeing in your hospital and to support both employees and visitors to make healthy choices.

This catering guide serves up some inspiration and lots of ideas on how to cater your next function or event, healthily. These ideas have been colour coded as Green and Amber based on the ‘Commonly supplied food and drink guide’. You might like to provide this guide to your caterer of choice. You are also encouraged to forward the guide to other staff members so they too can provide healthier catering.

Catering can be so much more than a deep fried spring roll or a salad drowned in dressing. Small changes can make a big difference.


Healthy Options WA Policy: Promoting Green 2016 3Healthy Options WA Policy: Catering guide 2016 5

The Australian Dietary Guidelines relevant to catering are:Enjoy a wide variety of nutritious foods: » plenty of vegetables, including different

types and colours, and legumes/beans » enjoy fruits » grain (cereal) foods, mostly wholegrain, and/or high

fibre cereal varieties such as breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley

» lean meat and poultry, fish, eggs, nuts and seeds, and alternatives such as legumes/beans

» reduced fat milk, yoghurt, cheese and/or their alternatives e.g. soy

» drink plenty of water

Limit intake of discretionary foods and drinks containing:• saturated fat• added salt • added sugars • alcohole.g. biscuits, cakes, confectionery, deep fried foods, soft drinks, sports drinks, sweet and savoury pastries

There are a number of factors to consider when organising catering such as budget, time and specific requests for health, cultural and dietary requirements.

Please consider:

» Dietary requirementsIf dietary requirements are not known, ensure you have a range of options including vegetarian and gluten free choices.

» AllergensWith the incidence of food allergies on the rise, food service and catering staff need to be familiar with the foods and ingredients that may cause an allergic reaction. The most common allergens are: • peanuts and treenuts • shellfish• egg• fish For additional allergy information, visit: http://www.health.wa.gov.au/anaphylaxis/HP/food.cfm

» Food safetyAll food service and catering facilities are required to fulfil their regulatory responsibilities for food supply under the Food Act 2008 and Food Regulations 2009. Always supply tongs and other serving utensils with catering. Ensure hot food is kept hot (above 60o C) and cold food is kept cold (below 5oC). For additional food safety information visit: http://ww2.health.wa.gov.au/Articles/F_I/Food-regulation-in-WA

• milk • sesame seeds• soy beans • cereals containing gluten



Breakfast or brunch The importance of breakfast cannot be underestimated. After a period of rest, we need to ‘break the fast’ and provide our bodies with the energy to get through the day.

Breakfast burritos or wraps filled with » an omelette with

mushrooms and tomato relish

» beans in a spicy tomato sauce, reduced fat cheese and a mix of tinned corn and fresh capsicum

» lean ham and spinach » scrambled eggs, tomato,

chives and reduced fat cheese

Cereal served with reduced fat milk or yoghurt » bircher muesli » untoasted muesli » wheat flakes or wheat

breakfast biscuits

English muffin or crumpets (preferably wholemeal) topped with » baked beans and

reduced fat cheese » egg » spiced ricotta and stewed

apple » spreads such as diet

jam

Fruit » fresh fruit salad cups or

fruit platter » stewed spiced fruit cups

with reduced fat yoghurt

Frittata » baked ricotta » lean ham and vegetable » vegetable and reduced

fat feta

Mini rolls or bagels filled with » lean ham, spinach and

tomato » smoked salmon, reduced

fat cream cheese and cucumber

Mushrooms » field mushroom baked

with pesto and reduced fat feta cheese

» button mushrooms with chives and polenta toast (made with reduced fat milk or water and reduced fat cheese)

Pikelets served with » banana and spiced

ricotta » berries and reduced fat

yoghurt

Smoothies, using reduced fat milk and yoghurt (300mL or less) » banana – frozen or very

ripe bananas give the best results. Team with reduced fat vanilla yoghurt

» berry – use frozen berries and reduced fat strawberry yoghurt

» tip – adding muesli or oats to smoothies helps to thicken them and transforms them into a very substantial breakfast option

Toast (wholegrain - plain or fruit) » with spreads such as

diet jam » with pesto and avocado

or tomato and basil

Green choices Amber choices



If there is a significant amount of time between main meals, snacking will help to maintain energy levels and overall alertness. The trick is to keep snacks small, light and healthy.

Dips » carrot and cumin » tomato salsa » guacamole » hummus » mango salsa » pesto » ricotta and mint » roasted capsicum » rocket salsa » tzatziki – reduced fat

yoghurt and cucumber (serve with vegetable sticks and plain crackers)

Filo pastry parcels filled with » chicken and pesto » spinach & ricotta » Moroccan-spiced beef,

using a spice mix of ground cumin, coriander, cinnamon and ginger

» marinated mushrooms

Lean meat-based dishes » beef or chicken skewers

served with a minted re-duced fat yoghurt

» beef, lamb or chicken meatballs served with tomato relish

Pita bread » oven-baked with a

sprinkle of lemon pepper, serve with dips

Frittata » lean ham and vegetable » vegetable and a small

amount of reduced fat feta

Sushi, nigiri or sashimi » choose plain seafood,

vegetable and lean meat varieties

Vietnamese rice paper rolls with » chicken and vegetable » prawn and vegetable » vegetarian

Wonton cups (baked)Wonton wrappers are available from Asian supermarkets. Spray a muffin tray with a mono or polyunsaturated oil and place a wonton wrapper in each muffin space. Bake in a moderate oven for approx. 10 minutes When cool fill with: » tomato and basil salsa » chicken, avocado and

pesto

Light bites




A sandwich can be so much more than soggy tomato and limp lettuce. With the enormous variety of breads, rolls and wraps available, there is bound to be a combination to suit even the fussiest of eaters. Try to serve different types of bread such as wholemeal, wholegrain, multigrain, soy and linseed, rye or high-fibre white options. If using spreads, opt for a mono or polyunsaturated margarine, reduced fat mayonnaise, avocado, mustard, pesto or mustard pickle.

Beef with • roast pumpkin and

caramelised onion• tomato and lettuce• wasabi mayonnaise,

made with reduced fat mayonnaise

Cheese (reduced fat) with • salad• marinated vegetables,

drained of oil

Chicken with• avocado• salad• roasted capsicum and

rocket• pesto

Egg with • curry powder and

parsley• lettuce• lean ham and greens

Ham (lean) with • salad and tomato relish• wholegrain mustard and

tomato Smoked salmon with • dill and reduced fat cream

cheese • with herbed ricotta Tuna with• spring onion and

reduced fat cheese • light cream cheese and

chives• salad

Turkey with • cranberry sauce and

greens• cranberry sauce, light

cream cheese and avocado

Vegetarian• roast vegetables,

reduced fat feta and rocket

• hummus and sun-dried tomatoes

Sandwich selections




Salads add colour and variety to meals while boosting the Green percentage on catering menus. Try the following suggestions:

Beetroot• lentil, spinach,

reduced fat feta and walnut

Coleslaw • cabbage, carrots,

shallots, capsicum and reduced fat mayonnaise

• Spanish inspired – purple cabbage, carrot and smoked paprika

Corn• tomato, coriander, red

onion, avocado and lime

Couscous • chickpea, currants,

orange and spring onion with lemon juice and vinegar

• roasted vegetable and reduced fat feta

Fattoush • cucumber, lettuce,

tomato, fresh mint and sumac served with oven baked pita bread and reduced fat yoghurt

Potato • with an oil and mustard

vinaigrette or a reduced fat yoghurt-based dressing

Pasta or noodle• rissoni with pesto and

roast vegetables• hokkein noodles with

chicken, vegetables and a reduced salt hoisin sauce dressing

Rice (brown) • with currants, tomatoes,

spring onions and a reduced salt soy and sesame dressing

Tabouleh • burghul, parsley and

tomato• quinoa, mint, tomato and

cucumber

Watermelon• reduced fat feta, red

onion and fresh mint Zucchini• roasted with ricotta

and lemon

Salad sensations




A mix of savoury and sweet options will cater to everyone’s taste.

Date and nut balls• use a combination of

dates, nuts and coconut to create these snacks

• any combination of dried fruit and nuts will work

• ginger adds a zesty edge while cocoa can provide a ‘chocolate’ hit

Fruit Fruit is always a fantastic go-to choice. Try these different suggestions:• strawberry and mint fruit

lollipops• rockmelon,

watermelon and honeydew fruit skewers

• frozen grapes • pineapple pieces rolled in

coconut• whole fruit, which is easy

to peel and easy to eat – bananas, mandarins, stone fruit or grapes

Fruit crumble• top stewed or canned

fruit (apple or apricot) with an oat, margarine, brown sugar and sunflower seed mix

• serve in individual portions with a dollop of reduced fat yoghurt

This would also be a great breakfast option

Fruit salad• strawberries, fresh mint,

black pepper and lemon juice

• cut up fresh fruit in season and squeeze lemon juice to keep colours bright and fresh

Mini fruit muffins, using wholemeal flour » over time muffins have

become enormous in size and as a result are often high in energy

» choose mini muffins, (eg. 50g) which will provide less energy and be cheaper too!

• banana and berry• carrot and pineapple• pear and cinnamon

Scones• these types of products

are easily available from most local bakeries. Serve plain or with a very thin spread of mono or polyunsaturated margarine. Alternatively, fresh scones are always a hit!

• date• fruit or sultana• plain• pumpkin and cinnamon

Sweet popcorn• plain, unflavoured

popcorn teamed with sultanas, dried apricots, apples and dates. Serve in individual containers or paper bags

Green choices

Amber choices

Sweet delights



Don’t let drinks lead to the introduction of unnecessary energy (kilojoules).

Water• plain water, including plain mineral and

soda water • add lemon or orange slices to jugs of

water Tea and coffee » Offer a variety of coffee and tea

options, including decaffeinated and herbal teas

• serve with reduced fat or skim milk

Small servings of 99% fruit juice• fruit juice has the potential to add

unnecessary sugar to the diet. Choose small servings, 250mL or less and 99% varieties

Diet soft drink varieties • like fruit juice, soft drink adds significant

sugar to the diet. If provided, offer diet, low-joule or sugar-free options

If alcohol is available, always ensure the responsible serving of alcohol. For more information visit: http://alcoholthinkagain.com.au/Alcohol-Your-Community/Responsi-ble-Service-of-Alcohol The Australian National Guidelines recommend:• drinking no more than four standard

drinks on a single occasion reduces the risk of alcohol-related injury arising from that occasion

• drinking no more than two standard drinks on any day reduces the lifetime risk of harm from alcohol-related disease or injury

• For more information see: www.alcohol.gov.au

Drinks




A simple swap to healthier catered items can make a big difference.

Green choices Amber choices Red choices

Standard Red items The healthier Green and Amber options

• Breakfast cereals e.g. corn flakes, rice puffs, sugar coated cereals

• High fibre, wholegrain breakfast cereals e.g. wheat biscuits, bran flakes

• Porridge

• Bircher muesli cups, untoasted muesli

• Fruit crumble cups

• Eggs - fried in or scrambled with fat or oil

• Eggs fried on a non-stick surface without fat or oil

• Scrambled eggs made with reduced-fat milk

• Poached or boiled eggs

• Fried sides - bacon, sausages, hash browns

• Lean bacon, grilled or cooked on a non-stick surface without fat or oil

• Baked beans (no added salt)

• Grilled tomatoes

• Pancakes with butter and maple syrup • Pikelets topped with whipped ricotta and stewed fruit

• Pastries (sweet or savoury)• Mini sweet or savoury muffins

• Toasted sandwiches with reduced fat fillings

• White bread served with but-ter and condiments

• Wholegrain, wholemeal, multigrain, high-fibre white, rye, sourdough, lavash and other flat breads, bagels, crumpets and foccacias served with margarine

• Fruit bread served with margarine

• Biscuits, cakes, muffins, pastries, slices

• Plain or fruit-based biscuits

• Un-iced fruit-based cakes and muffins, mini muffins

• Date balls

• Fruit scones with margarine

• Pies, sausage rolls and pasties • Reduced fat and salt varieties in small serve sizes

• Deep fried potato chips, wedges and spring rolls

• Toasted pita bread with salsa, guacamole, pesto or bean-based dips

• Mini toasts with bruschetta topping

• Sushi with lean, uncoated fillings or Vietnamese rice paper rolls

• Quiche made with cream • Frittata

Healthier catering alternatives


Healthier ingredients


Regular ingredients Healthier ingredientsBreads

White, refined varieties of breads, bagels, crumpets, English muffins and rolls

Wholegrain, wholemeal, multigrain, high-fibre white, rye sourdough, lavash and other flat breads, bagels, wholemeal crumpets, plain foccacias and English muffins

Crackers and savoury biscuits Wholegrain varieties of plain crispbreads, corn and rice cakes, lavash and water crackers

Savoury breads, twists and pull-aparts containing high fat meats and cheeses

Wholegrain bread with reduced fat cheese, lean meat and vegetable toppings

Fruit, vegetable and/or nut breads containing confectionery or icing

High fibre, wholegrain varieties containing added vegetables, dried fruit and/or nuts without icing or confectionery

Breakfast cereals

Cereals with added confectionery (e.g. chocolate)Bran, breakfast biscuits, oats/porridge, wholegrain puffs, wholewheat flakes and muesli with or without added fruit

Dairy products and alternatives

Cream Evaporated skim milk, ricotta or cottage cheese, reduced fat vanilla yoghurt

Cream cheese Blended cottage cheese or ricotta

Full fat cheese Varieties such as cottage, paneer, ricotta or reduced fat varieties of cheddar, fetta, mozzarella and cream cheese

Full fat varieties of milk

Plain or flavoured fresh, UHT and long life reduced fat varieties of milkReduced fat evaporated milkReduced fat buttermilk

Full fat varieties of yoghurt All plain and flavoured reduced fat varieties of yoghurt

Sour cream Reduced fat natural yoghurtMeat and alternatives

Meat with visible fat or the skin on Lean options (skinless chicken and turkey, roast beef, kangaroo, lamb, pork)

Processed meats such as bacon, mortadella, polony and salami

Skinless chicken or turkey meat, lean ham or lean beef cuts

Eggs

Eggs fried in butter/fat Eggs fried on a non-stick surface with a mono or polyunsaturated spray oil

Scrambled eggs made with cream Eggs scrambled with reduced fat or skim milk and without the addition of fat (e.g. cream)

Fish and seafoodFish canned in oil or brine Fish canned in springwaterNuts and seedsNuts or seeds roasted in oil and salted or coated in confectionery/honey/sugar

Plain and dry roasted nuts and seeds with no added fat or salt



Healthier ingredient alternatives

Regular ingredients Healthier ingredientsOils, condiments and spreads

Butter and butter blends, copha, dairy blends, ghee, lard, palm oil, tallow

Poly or monounsaturated fats (e.g. margarine) and oils (e.g. canola, olive, sunflower, soybean, grapeseed)

Chocolate spreads, honey, jam (regular, full sugar varieties of jam) Jam - artificially sweetened

Coconut cream, milk and/or oil Reduced fat evaporated milk flavoured with coconut essence

Cream-based dressings (e.g. Caesar, ranch, Thousand Island)

Dressings made with poly or monounsaturated oils or dressings based on lemon juice, balsamic vinegar or reduced fat yoghurt

Full fat and high salt varieties of savoury spreads e.g. peanut butter and other nut spreads (e.g. almond paste), chicken, fish and meat pastes; yeast and vegetable extract pastes (e.g. Vegemite, Marmite)

Reduced fat and no added salt or reduced salt varieties of spreads e.g. peanut butter and other nut spreads (e.g. almond paste), chicken, fish and meat pastes; yeast and vegetable extract pastes (e.g. Vegemite, Marmite)

Gravy made from fatty meat juices and thickened with added fat or based on a roux; or regular packaged varieties

Gravy made from meat juices, drained of fat and thickened with corn/plain flour; or no added salt/fat packaged varieties

Mayonnaise Reduced fat mayonnaiseRegular varieties of condiments (e.g. barbeque, HP, soy, sweet chilli, tomato sauce) No added salt varieties

Stock No added salt varietiesPastry

All types of pastries (choux, flaky, puff, shortcrust, filo brushed with butter)

Wonton wrappers or oven baked bread casesFilo pastry brushed with egg, milk or spray oil

Sandwich fillingsProcessed meats (e.g. ham, salami, polony, mortadella) Skinless chicken or turkey meat, lean beef

Meat alternatives Eggs, fish (tinned in springwater) or reduced fat cheese

Drinks

Regular sugar-sweetened soft drinksSoda water flavoured with fruit juice, fresh fruit and herbs such as fresh mintArtificially sweetened soft drinks

Sugar sweetened fruit or vegetable juices 100% fruit or vegetable juice varietiesTea and coffee made with full cream milk Use reduced fat milk for preparing tea and coffee



When catering for an event you need to make sure there is enough food so people are satisfied. However, you need to avoid too much wastage, particularly if the items do not have a long shelf life and you’re on a tight budget.

The amount of food you need will depend on a number of factors such as the demographics of the group, the size of the items offered, type of catering (e.g. morning or afternoon tea, lunch or main meal) and if alcohol is being served.

Portion sizesIt is important to begin by standardising portion sizes of the catering items. For example, if you are providing morning tea, it is a good idea to make sure that the catering items are similar in size (e.g. mini sushi, mini fruit muffins, sliced fruit). This not only makes it easier to estimate the volume of food that you will need but also provides a variety of options for people to choose from.

Table 2 provides ideas and examples of portion sizes. As a general guide, you may wish to allow for: • 5-6 portions per person for breakfast, morning or afternoon tea• 3-4 portions per person for lunch or main meal• 3-4 portions per person, per hour if alcohol is being served (many of the morning/afternoon

tea ideas in Table 2 may also be appropriate for events where alcohol is being served).

Catering for a crowd

Table 2

Item PortionBreakfast - 5-6 portions per person

Mini bacon and egg rolls (dinner roll with lean bacon and egg, cooked without oil)

1 mini roll

Mini muffins 2 mini muffinsFruit platter 2 pieces

Tea/coffee (with reduced fat milk) 1 cupWater (plain or flavoured with fresh sliced fruit) Unlimited

Morning/afternoon tea – savoury options – 5-6 portions per personRibbon sandwiches 2 ribbonsSushi/mini sushi 1 normal size/2 miniMini savoury muffins 1 mini muffin, 50gVegetable crudités with dip 3 piecesMini vegetable frittata 1 mini quicheTea/coffee (with reduced fat milk) 1 cupWater (plain or flavoured with fresh sliced fruit) Unlimited

Morning/afternoon tea – sweet options – 5-6 portions per personFruit platter 2 slices Mini fruit scones served plain or topped with whipped ricotta or reduced fat yoghurt

1 mini scone, 50g

Mini muffins (if small muffins are unavailable, large muffins to be halved)

1 mini/half larger muffins, 50g

Tea/coffee (with reduced fat milk) 1 cupWater (plain or flavoured with fresh sliced fruit) Unlimited



Catering for a crowd

Item PortionMorning/afternoon tea – mixed option – 5-6 portions per person

Fruit platter 2 slices Vegetable crudités with dip 3 pieces Mini muffins (if small muffins are unavailable, large muffins to be halved)

1 mini/half larger muffins; 50g

Sushi/mini sushi 1 normal size/2 miniMini vegetable frittata 1 piece Cheese and biscuits with fruit and nuts 1 slice cheese/1 biscuitTea/coffee (with reduced fat milk) 1 cupWater (plain or flavoured with fresh sliced fruit) Unlimited

Lunch options – 3-4 portions per person

Assorted sandwiches Half sandwichTurkish roll Half rollSushi platter 2 piecesSatay sticks (with lean chicken and reduced salt and/or reduced fat satay sauce)

1 stick

Meat platter with salad (with lean meat such as ham, chicken, roast beef)

1 slice meat, half cup salad

Fruit platter 2 slices Cheese and biscuits 2 slices cheese/2 biscuitsTea/coffee (with reduced fat milk) 1 cupWater (plain or flavoured with fresh sliced fruit) Unlimited




Sec

tio

n 5

Section 5


Section 5: Fundraising initiatives, events and prizesFundraising is central to many services within the WA health system. Fundraising activities help forge connections with the local community, raise much needed funds for health services and provide volunteer opportunities.

Under the Healthy Options WA Policy, fundraising initiatives, events and prizes need to comply with the Policy. This helps to create a supportive environment where all areas of the health service adopt the key principles of the Policy.


All WA health system fundraising activities, both external (e.g. schools and charities) and internal, must comply with the following requirements:

1. Fundraising initiatives, events and prizes

The use of food or drinks from the Red category is not permitted in fundraising activities, both external (e.g. for schools and charities) and internal.

Red 6Fundraising requirements

2. Sponsorship

Sponsorship of food and drinks or ‘free’ meals from companies and businesses can only be supported in health facilities if it is consistent with the following:

* a minimum of 50% Green food and drinks* no more than 20% Red food and drinks.

Sponsorship requirements No more than

20% Red items

At least 50% Green items


5.2 Alternative ideas for fundraising and prizes

Other ideas for fundraising

Sunscreen sale Soup day Casual for a cause

Other ideas for prizes

Movie ticket Plant Diary Gift card


5.3 Case studies

Loud Shirt Day

In October 2016, Public Health Division staff held a Loud Shirt Day fundraising event. Staff at both Grace Vaughan House and at Royal Street donned their brightest shirts to raise over $955 for Telethon Speech and Hearing.

Get creative with your fundraising ideas.

Loud Shirt day allows people to get creative and wear their favourite (or not-so favourite) bright, bold and beautiful shirt. It is a great example of a fundraising activity that is compliant with the Healthy Options WA Policy.

A traditional raffle… with a twist

Nursing staff at Northam Hospital wanted to raise funds for the hospital staff Christmas party, without having to use Red items such as chocolates. Staff recalled a fundraising event called a ‘reverse raffle’ that was used as a fundraiser at the local football club, and decided to replicate it.

A ‘reverse raffle’ is a twist on a traditional raffle, and instead awards the prize to the last ticket that is drawn.

Nursing staff sold 100 tickets for $10 each. Of the $1000 raised from the ticket sales, $500 was used as the prize and $500 was used as proceeds to the Christmas party – a win-win situation!

The ‘reverse raffle’ was a unique way to fundraise in a way that complied with the Healthy Options WA Policy.


5.4 Healthier Fundraising: A Guide

Healthier Fundraising: A Guide is a document that provides healthy and appealing ideas for fundraising in a workplace.

It can also be accessed online on the link below under the Other influences tab:

www.hchf.com.au/resources

http://www.hchf.com.au/resources


A joint Australian, State and Territory Government initiative under the National Partnership Agreement on Preventive Health

Healthier Fundraising: A GuideThere are ways to fundraise without chocolate and still make a profit. Small changes will make a big di� erence.

500The amount of fat in a typical chocolate fundraising box. 1

GRAMS


1

However, fundraising is typically centred around the sale of unhealthy food and drink items. In workplaces, fundraising usually involves the ever present chocolate box, or the greasy sausage sizzle. But fundraising can be so much more and promote health at the same time.

Why healthy fundraising?

With more and more workplaces adopting healthy eating policies and implementing health and wellbeing programs, the chocolate fundraiser or greasy sausage sizzle sends a mixed and confusing message to workers.

Consistency of messages in the workplace is the key, and the provision of healthy fundraising items and events is another way to promote health and wellbeing in your workplace and to support your workers to make healthy choices.

Some workplaces may choose to implement a healthy fundraising policy as part of a wider workplace health and wellbeing policy.

For other workplaces, it may simply be about the suggestion of healthier alternatives. This resource will hopefully provide a raft of fresh and appealing ideas for fundraising items and/or events in your workplace.

Healthier fundraising: a guide. Fundraising activities are important to any organisation – be it workplaces, sporting clubs, schools or community organisations. For all of these settings, the goals of fundraising are the same - raising funds for organisational activities or a community cause. Fundraising events are also an important way of increasing staff morale.


2

Fundraising items

Easter drive

It’s always great to run a fundraising activity in conjunction with a community or family event. Perhaps because many of us are oft en in a more festive and generous mood!

Instead of chocolate eggs, why not fundraise with some traditional hot cross buns?

Everyone loves a toasted bun, so why not direct the profi ts to your workplace rather than the supermarket or bakery down the road?

Avoid the choc chip ones though – the sultana versions are much more nutritious!

First aid kits First aid kits are a useful item that can be kept in the home or even in the car.

Healthy snacks

We’re all familiar with the chocolate box fundraiser but there are many more alternatives that can achieve the same goal and avoid contributing to our expanding waistlines.

Why not consider fresh fruit and vegetables or dried fruit and nut packs?

Check out the WA School Canteen Association’s Healthy Food Fundraisers fact sheet.

Labels for clothing Never get items of clothing mixed up again! Personalised labels for clothing and stationery are a very practical fundraiser.

Non-food fundraisers

An alternative to food fundraising is to fundraise with household items such as toothpaste, toothbrushes, toilet paper or teatowels. These items are considered ‘essential’ and are likely to put less fi nancial strain on families that may not be able to aff ord ‘luxury’ items.

Raffl e

The good ole raffl e is always a crowd pleaser! Raffl e ticket booklets can be purchased from a local newsagencyPrizes – approach local businesses to see if they will donate a prize Set your price according to the quality and value of prizes. e.g. 1 for $5 or 3 for $10, 1 for $10 or 3 for $20 etc Get selling!

Seedlings or plants For the workplace ‘green thumb’. Support local nurseries or shop online for seedlings and plants to be sold as a fundraiser .

Sunscreen Sunscreen is an essential item to protect the skin from sun damage. This is a defi nite ‘health promoting’ fundraiser!

The companies listed here are not endorsed in any way; rather they provide a starting point for fundraising information and ideas.


3

Casual for a Cause

Hold a regular ‘casual clothes day’, where workers contribute a gold coin to a local charity for the opportunity to wear non-work attire

Encourage staff to get involved by nominating a charity of their choice. You could include this on a social club calendar to encourage whole of workplace involvement

The chosen charity may link to concurrent community events.

Get on Track Challenge

Encourage workers to get healthy by participating in the ‘Get on Track challenge’. See: www.getontrackwa.com.au

The ‘Get on Track Challenge’ is a free, fun and entertaining team-based physical activity and healthy eating program co-ordinated by Diabetes WA

This challenge allows workers, wherever they are located to participate and be involved

It’s an easy and fun activity to organise:

• create a workplace account at www.getontrackchallenge.com.au

• Opt for the set 8 week challenge or personalise your own competition

• create a ‘track’ or utilise existing track options

• rally up a team or teams of 2 – 8 people

• choose a captain and team name

• challenge each team to complete the chosen track by logging physical activity and fruit and vegetable consumption online each day

• track the team’s progress along the online, interactive map

• the employer or the participants could contribute an amount of money that will raise funds for the workplace or a local charity. The employer could even match the amount raised

• or this challenge could simply be a team building activity

• at the end of the challenge, the winning team obtains bragging rights and could:

• donate the money raised to a charity of their choice, or

• use the funds to subsidise a workplace event and the winners choose the destination.

Pedometer Challenge

Encourage workers to get active by holding a pedometer challenge!

It could be held in conjunction with Walkover October (www.walkoveroctober.com.au)

It’s an easy and fun event to organise:

• pedometers are available from sports stores or as an iPhone pedometer application (www.10000steps.org.au/library/iphone/)

• challenge workers to reach 10,000 steps each day

• form teams of equal numbers from different work units/departments

• elect a captain for each team

• ask participants to contribute a sum of money (consider asking your employer to match this or double it) that will raise funds for the workplace and/or a local charity

• or this challenge could simply be a team building activity

• nominate a ‘Tally Day’ and create a ‘Tally Sheet’ and display in a central location in the workplace

• a ‘Tally Sheet’ has been included at the back of this resource. This example sheet can be photocopied or alternatively, an editable version can be downloaded from the HWWA website

• encourage workers to wear their pedometer each day and aim for 10,000 steps per day and record their daily achievement

• on ‘Tally Day’, ask workers to report their weekly total to the team captain

• the team captain can collate the team’s results and input into the ‘Tally Sheet’ (see attached)

• at the end of the challenge, the winning team obtains bragging rights and could:

• donate the money raised to a charity of their choice, or

• use the funds to subsidise a workplace event and the winners choose the destination.

Some notes:

• be inclusive – for staff that are less mobile due to injury or limited mobility, adapt the challenge by:

• doubling their pedometer count

• start at a higher count or add a certain number of steps to the daily count.

• celebrate small successes: nominate teams for non-winning awards, such as:

• Pocket Rockets - Team with highest score each week

• Steady Achievers - Team with highest average over 3 weeks

• Leaps & Bounds - Team with biggest improvement over 3 weeks

• Keen Beans - Most enthusiastic team

• Could’ve Beens - Most creative excuses.

Fundraising activities

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4

Sausage Sizzle – the healthy way

Everyone loves a ‘barbie’ and why not use the opportunity to raise some dollars?

Instead of the grease-fest, why not opt for some healthier ingredients? After all, a healthy worker is a happy worker.

As a basic cooking method, barbequing is a healthy choice. Where it falls down is the inclusion of high fat sausages and greasy burgers; not to mention the high salt sauces. So there are a couple of key things to remember next time you organise a workplace barbeque get together:

Cut the fat

• choose leaner cut of meats and trim any visible fat

• avoid high fat options such as chops and sausages

• opt for lean, skinless poultry

• select reduced fat and salt sausages and burgers

• try chicken or kangaroo alternatives

• kebabs are also a good option – skewered lean meat with vegetables and fruit add colour and variety.

Vegies

• always include vegetarian options

• vegie alternatives such as zucchini burgers or lentil patties

• vegetarian soy-based sausages

• barbeque corn cobs and serve with mustard

• grill vegetables such as eggplant, mushrooms, zucchini or sweet potato

• tinned pineapple rings, in natural juice, grilled on the barbeque are an easy and cheap option

• a vegetable slice is also a tasty vegetarian alternative.

Go wholegrain

• swap white bread for wholegrain, wholemeal or multigrain options

• avoid serving with margarine or butter.

Swap the sauce

• use only a small amount of mono or polyunsaturated spray oil, such as canola, olive or sunflower oil

• serve with no added salt sauces.

Serve with sides

• salads are a good way to bulk up what’s on off er while also encouraging vegie consumption

• choose meat free salads if you already have meat on the barbeque

• the best option is homemade as supermarket potato, pasta salads and coleslaws tend to be high in fat.

• Try the following suggestions:

• bean salad

• four bean mix, red onion, celery and parsley with a vinegar

• chickpeas, tomatoes, cucumber, reduced fat feta with lemon and oregano

• coleslaw

• cabbage, carrots, shallots, capsicum and reduced fat mayonnaise

• Spanish inspired – purple cabbage, carrot and smoked paprika

• couscous salad

• chickpea, currants, orange and spring onion with a low or no-oil dressing

• roasted vegetable and reduced fat feta

• garden salad

• potato salad

• with a low or no oil and mustard dressing

• with a reduced fat yoghurt-based dressing rice salad

• using pre-cooked rice, which is widely available from supermarkets can cut down on preparation time

• brown rice with currants, tomatoes, spring onions and a no added salt soy sauce and sesame oil dressing

• Hawaiian: brown rice with corn kernels, celery, carrots, capsicum and pineapple pieces.


5

Something sweet?

Finish a barbeque with something sweet and fresh by off ering fruit:

• Frozen fruit:

• grapes

• pineapple pieces rolled in coconut

• Fruit salad

• strawberries, fresh mint, black pepper and lemon juice

• cut up fresh fruit in season and squeeze lemon juice to keep colours bright and fresh.

Thirst quenchers

Drinks can easily lead to the introduction of unnecessary kilojoules, so try the following options:

• plain water, including plain mineral and soda water

• if plain water doesn’t fit the bill, add lemon or orange slices

• diet soft drinks varieties

• small servings (<250mL) of 99% fruit juice

• If alcohol is available, always ensure the responsible serving of alcohol. The Australian National Guidelines recommend:

• drinking no more than four standard drinks on a single occasion reduces the risk of alcohol-related injury arising from that occasion

• drinking no more than two standard drinks on any day reduces the lifetime risk of harm from alcohol-related disease or injury

• For more information see: www.alcohol.gov.au.

Other information

When organising a barbeque, food safety must be considered. The food safety fact sheet provides important information to consider, which is specific to barbeques.


6

Soup Fundraiser

• soup can be prepared quickly, inexpensively and made in advance

• make a large pot of soup, and decant into mugs (workers’ own) or disposable cups

• off er a variety of soups to appeal to diff erent tastes

• ensure there is a vegetarian option available

• encourage the use of seasonal vegetables to keep costs down and support local farmers

• for creamy soups, use reduced-fat milk, light evaporated milk or ricotta cheese instead of cream

• serve soup with crusty wholemeal or multigrain bread rolls

• fundraising can occur by either selling soup ‘by the mug or cup’ or asking workers to make a gold coin donation in order to participate

• pending the fundraiser’s success, you may opt to hold a regular ‘soup club’ where diff erent staff members bring in a pot of soup each week through the winter months.

This content has been influenced by the Department of Health and Human Services, Tasmania (2012), Healthy Workplace Resource Toolkit.

Smoothie or Salad Fundraiser

• A summer alternative to soup club could include smoothies or salads!

• This would work on the same premise as a soup fundraiser.


7

Trivia or Quiz Night

Getting started:

The venue must be easily accessible, have sufficient parking and/or be close to public transport.

Facilities should include music and microphone capabilities, tables and chairs.

Consider refreshments too – healthy of course. See our catering guidelines resource for inspiration and ideas.

Structure:

4 -10 people per group, with 5 – 10 groupsConsider a theme Entry fees - $10 - $20 per person depending on your costsTiming – 2.5 – 4 hours durationQuestions – 6 – 7 rounds of 10 questions (see below)Quiz master – every workplace has one!Prizes – decide the reasons you will award the prize – winning team, most creative team name etc. Stationery – you will require answer sheets, pens, spare paper and perhaps a tally board.

Questions:

Decide on the theme for each round as this will help direct the types of questions to include.

The internet has a myriad of example questions available – use these for inspiration.

But you may also like to make the quiz as relevant as possible – current events or even specific questions regarding the workplace. The latter is bound to get everyone involved!

A trivia night is a great way to get your work colleagues together, learn something new and have a few laughs. An event like this is always bound to reveal some unknown quirks too!

What is provided here is a guide to get you started. It is in no way exhaustive and the idea is that you personalise it for your workplace.


8

Workplace healthy recipe bookA recipe book is a perfect way to share ideas and fundraise with an item that is unique to your workplace. They also make a great gift!

Decide the best way forward:

call on the expertise of an organisation who specialise in making cookbooks:

• www.schoolyardstories.com.au/index_cookbook.php

• www.ultimatefundraising.com.au/cook_books_personalised

or opt to do it in house.

Call for healthy recipes

• ask your colleagues to submit a favourite healthy recipe with accompanying photo or some memory about the recipe

• define ‘healthy’ as the inclusion of lots and fruits and vegetables, limited added sugars, fat and salt.

Compile recipes

• before collating the recipes, it’s a good idea to check that the recipes are actually healthy

• you may like to enlist the services of a local dietitian, a knowledgeable spouse/partner or contact the WA School Canteen Association Inc. (WASCA) to assess the recipes for you

• collate the recipes into sections so as to help define your book – e.g. ‘light bites’, ‘main course’, ‘delectable desserts’ etc.

Include some additional information

• as it is a healthy cookbook, you may wish to include some information on key dietary information, like the Australian Dietary Guidelines or the Australian Guide to Healthy Eating. See: www.eatforhealth.gov.au.

The final steps

• as the project starts to come together, you will need to think about overall design and printing

• at this point, you will also need to consider pricing

• and finally, getting the word out. With all the hard work done and dusted, it’s time to think about how to generate sales and raise some funds.

01

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9

Hawaiian rice saladServes 20 10 25 50

500 g quick cook brown rice 250 g 625 g 1.25 kg

440 g can corn kernels1/2 can220 g

1 1/4 cans550 g

2 1/2 cans1.1 kg

4 sticks celery, sliced 2 5 10

6 spring onions, sliced 3 7 15

1O slices lean ham, diced 5 12 1/2 25

3 medium carrots, grated 11/2 4 8

2 red or green capsicums, diced 1 2 1/2 5

440 g can pineapple pieces, drained

220 g 550 g 1.1 kg

150 mL oil-free salad dressing 75 mL 190 mL 375 mL

black pepper to taste

Method

1. Prepare rice according to directions on packet

2. Mix ingredients in a large bowl

3. Refrigerate before serving.

Adapted from Food Smart, NHF


10

Lentil pattie burgersServes 20 10 25 50

440 g can lentils1/2 can220 g

1 can440 g

2 cans880 g

3 cups potatoes, mashed (870 g raw potato)

1 1/2 cups435 g raw

3 3/4 cups1 kg raw

7 1/2 cups2.2 kg raw

2 onions, finely chopped 1 2 1/2 5

1 1/2 cups rolled oats3/4 cup

70 g2 cups180 g

3 3/4 cups360 g

1 cup wholemeal bread crumbs1 1/2 cups

60 g1 1/4 cups

155 g2 1/2 cups

310 g

pinch cumin pinch pinch 1/4 tsp

pinch chilli powder (optional) pinch pinch 1/4 tsp

3 eggs, beaten 2 4 8

1/2 cup parsley, finely chopped 1/4 cup 1/2 cup 1 1/4 cups

125 mL lemon juice 60 mL 155 mL 310 mL

1 cup All Bran 1/2 cups 1 1/4 cups 2 1/2 cups

oil to brush to brush to brush to brush

20 bread rolls 10 25 50

assorted salads

Method

1. Preheat oven to 180°C

2. Mix washed and well-drained lentils and other ingredients together, except bran

3. Form into 90 g patties

4. Coat in bran and brush lightly with oil

5. Place on a tray and bake in an oven for 5-8 minutes on each side

6. Place onto bread rolls with your choice of salad items (eg: shredded lettuce, tomato slices, grated carrot, pineapple rings, onion rings, beetroot etc).

Note: Could be served with mild chilli sauce or satay sauce. The patties could be cooked in an electric frypan

Adapted from Food Smart, NHF


11

Zucchini burgersServes 10 10 25 50

3 medium zucchinis, grated 3 7 14

4 slices wholemeal bread, crumbed

4 9 18

½ cup Parmesan cheese1/2 cup

50 g1 cup125 g

2 cups250 g

4 eggs, beaten 4 9 18

1 tablespoon basil, chopped 1 tbsp 2 tbsp 4 tbsp

1 tablespoon oregano, chopped 1 tbsp 2 tbsp 4 tbsp

1 large onion, grated 1 2 4

2 tablespoons parsley, chopped 1 tbsp 2 tbsp 4 tbsp

10 bread rolls split in half 10 25 50

assorted salad items

Method


2. Combine grated zucchini, breadcrumbs, cheese, eggs, herbs and onion in a bowl and mix well

3. Form into patties and place on a greased tray

4. Bake in the oven until brown

5. Place onto bread rolls with your choice of salad items (eg shredded lettuce, tomato slices, grated carrot, pineapple rings, onion rings, beetroot etc).

Note: These patties may also be cooked in a greased non-stick shallow pan.

From NHF Cooking for Plenty


12

Vegetable sliceServes 16

1 packet (approximately 300g) of frozen spinach (defrost and squeeze out most of the moisture before adding to the cake)

1 tsp baking powder

½ tsp bicarbonate of soda

1 cup semolina

½ cup gram flour (chick pea flour)

½ cup oil

1 cup of reduced fat yogurt

2 cups mixed frozen vegetables

2 tsp grated ginger (optional*)

2 large cloves garlic, crushed (optional*)

1 tsp sweet chilli sauce (optional*)

Sesame seeds – sprinkle with sesame seeds prior to baking

*optional ingredients enhance the flavour of the vegetable slice

Method


2. Line a 19cm x 27cm baking tray with grease proof paper or spray lightly with canola oil

3. Mix all ingredients together and transfer to baking tray

4. Sprinkle with sesame seeds

5. Bake for approximately 30 minutes or until golden Do not overcook as the edges will become very dry

6. Cut the slice into squares for serving.


13

Pedometer Challenge – Team Tally Sheet

Month Team 1 Team 2 Team 3

Week 1

Week 2

Week 3

Week 4

Total


Week 1

Week 2

Week 3

Week 4

Total


Week 1

Week 2

Week 3

Week 4

Total


Week 1

Week 2

Week 3

Week 4

Total



5.5 Healthier Gifts and Rewards: Alternatives to Wine and Chocolate

The Healthier Gifts & Rewards: Alternatives to Wine & Chocolate document gives examples of healthy gifts and rewards.

It can also be accessed online on the link below under the ‘Other influences’ tab:

www.hchf.com.au/resources


61Employers who give their workers gift cards as a Christmas gift. 1

PERCENT

A joint Australian, State and Territory Government initiative under the National Partnership Agreement on Preventive Health

61

Healthier Gift s & Rewards: Alternatives to Wine & Chocolate

Gifts and rewards don’t always need to involve chocolate and wine. Small changes such as switching to non-food alternatives can make a big di� erence.


And with more and more workplaces adopting healthy eating policies and implementing health and wellbeing programs, the gift of chocolate or wine sends a mixed and confusing message to workers.

Consistency of messages in the workplace is the key. The provision of non-food gifts or rewards is another way to promote health and wellbeing in your workplace as well as supporting your workers to make healthy choices.

Alternatives to wine and chocolateWhether it is as a thank you gift, a sign of appreciation, a small reward for hard work or an incentive, there are alternatives.

• Heart Foundation Cookbooks - http://heartfoundationshop.com/shop

• Australian Institute of Sport Cookbooks - http://shop.ausport.gov.au

• take away coffee cup (reusable)

• an espresso or latte cup with beans.

Healthy cookbook Coffee fiend

• magazine subscription

• a tangible memento - coffee table book – travel, food, destination/location, gardening, sport or photography.

• an edible plant – herbs (basil, rosemary, chives) or fruit seedling

• drought-tolerant succulents.

Avid readers Alternative to flowers

Kitchen gadgets:

• egg poacher

• popcorn machine

• avocado or mango slicer

• pizza stone.

• gardening gloves

• useful tools – spade, trowel

• seedlings or bulbs.

Healthy cooking appliances For the green thumbs

• teapot or iced tea jug with tea leaves

• tea cup with tea bags.

• for those who have perhaps run out of time or for the person who is hard to buy for!

Tea drinkers Lotterywest scratchies

• ball sports equipment – football, tennis balls, soccer ball, basketball

• swimming things – goggles, towel, bag

• gym it – gym pass, sweat towel, drink bottle.

• Give on behalf of someone to a worthy cause.

Get active Charity donation


For the beach:

• sunscreen, beach towel, sun shade, beach umbrella.

Summer sunshine

Purchase pre-packaged hampers or make your own:

• asian – fill a bamboo steamer basket with rice or noodles, sauces, herbs, spices and eating utensils – e.g. chopsticks

• mediterranean – fill a basket with antipasto ingredients, pasta, tomato based pasta sauce and fresh vegetables

• soup – fill a saucepan with dried lentils/beans, fresh vegetable ‘soup pack’, a ladle and soup recipe book.

Foodies

A little self indulgence goes a long way:

• beauty voucher

• beauty products – e.g. body lotion or hand cream.

• movie or event tickets

• other – aquarium, bowling, zoo.

Pamper pack Out on the town

Let them choose their own gift:

• department store vouchers

• music store vouchers.

Something small but with the environment in mind

• good quality metal drink bottle

• reusable shopping bag.

Gift cards Greenie within us

Everyone loves a barbie!

• heart foundation bbq and grill cookbook

• marinades and sauces

• barbeque tongs and an apron.

Get ready for a night in!

• a DVD with some plain popcorn kernels

A hearty mobile lunch:

• soup thermos and accompanying cookbook.

BBQ bits Winter warmer

Give the gift of an ‘experience’

• Adventure sports

• Driving or flying experiences

• Water sports .

A practical gift is always very useful

• Hardware voucher

The thrill seeker Handy hardware

There are many businesses that can

personalise products quickly and easily

• Mugs, drink bottles, coasters

• Calendars, notepads, luggage tags, magnets

With so many summer and winter sporting events on offer, game admission is a great way to celebrate or acknowledge a contribution.

Get personal Active spectator

These nifty kitchen utensils will assist any home cook

• Pepper grinder

• Herb mill, Mortar and pestle

A gift is not always necessary. Some well

thought out prose can go a long way

• Handwritten card

• A limerick, poem or rhyme

The spice merchant A way with words


Sec

tio

n 6

Section 6


Section 6: Other resources

6.1 Online resources

The Healthy Options WA website

Visit the Healthy Options WA website for more tools and resources.

The website also features a range of promotional ideas that are available to help encourage your customers to make a healthy choice.


You can email the Healthy Options WA team for more information:

[email protected]

External links

Healthy Choices Healthy Futures website

The Healthy Choices Healthy Futures website has a range of tools and resources. It can be accessed online:

www.hchf.com.au

LiveLighter website

The LiveLighter website provides tool and resources to support healthier lifestyle choices. It can be accessed online:

www.livelighter.com.au


http://www.hchf.com.au

http://www.livelighter.com.au


6.2 Additional considerations for children

Is your outlet in a paediatric setting? Remember, there are special dietary considerations for children.

Drinks suitable for children 4

Drinks not suitable for children 6

Full cream milk

* Full cream milk should always be available for children between one and two years of age.

* Children may be given low-fat milk from two years of age.

Water

* All plain waters are suitable for children.

* Water should always be available to children and adults, staff and visitors, from water dispensers, food outlets and/or vending machines.

100% fruit juice (no added sugar)

* Because of the high sugar content, fruit juice is recommended for children in small quantities.

Artificially sweetened, diet or low-joule drinks

* Soft drinks that are artificially sweetened are not suitable for consumption by children.

* Soft drinks, including those that are sugar free and artificially sweetened, contain phosphoric acid and/or citric acid that contribute to erosion of tooth enamel in children (and adults) if consumed on a regular basis.

* In paediatric settings, artificially sweetened soft drinks should be classified as Red.

* It is recommended that food outlets and vending machines in paediatric settings restrict the supply of both artificially sweetened and sugar sweetened soft drinks.

* In adult settings, artificially sweetened drinks are classified as Amber and it is recommended that the outlet provides a warning to inform the public that they are not suitable for consumption by children.

Caffeine

* There is convincing evidence that young children, caffeine-sensitive people, pregnant and lactating women and people with heart disease should avoid high caffeine intakes.

* Examples include coffee, tea, some cola drinks and energy drinks. These contain high levels of naturally occurring caffeine or caffeine added during manufacture.

* Some energy drinks can contain the equivalent of up to three cups of strong coffee.

* There are no guidelines for the total caffeine intake for children.

* It is recommended that food outlets and vending machines within paediatric settings restrict the supply of caffeine- containing beverages to children.


Drinks suitable for children 4

Drinks not suitable for children 6

Sports drinks

* Sports drinks are packed with electrolytes such as potassium, magnesium, calcium and sodium in addition to sugar – minerals that only serious and endurance athletes need to consider.

* Excessive consumption of sports drinks can increase the risk of excess weight gain.

* The Australian Institute of Sport does not promote the consumption of sports drinks by school children.

* It is recommended that food outlets and vending machines within paediatric settings restrict the supply of sports drinks to children.


6.3 Healthy Options WA Policy Frequently asked questions

The Healthy Options WA Policy Frequently asked questions document provides answers to commonly asked questions.




Healthy Options WA

Classifying food and drinks as Green, Amber or Red.

Healthy Options WA Frequently asked questions

Produced July 2016


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dr

inks

with

in a

site

?

No.

Th

e Po

licy

appl

ies

to a

ll se

tting

s an

d oc

casi

ons

whe

re fo

od a

nd d

rinks

are

mad

e av

aila

ble

to

staf

f, vi

sito

rs a

nd o

utpa

tient

s su

ch a

s:

fo

od a

nd d

rink

outle

ts u

nder

the

cont

rol o

r man

agem

ent o

f WA

Hea

lth:

o ca

ntee

ns, c

afes

and

kio

sks

o w

ard

trolle

ys

o ve

ndin

g m

achi

nes

pr

ofes

sion

al a

nd b

usin

ess

cate

ring

fu

ndra

isin

g in

itiat

ives

, eve

nts

and

priz

es.

The

Polic

y do

es N

OT

appl

y to

:

inpa

tient

or a

ged

care

resi

dent

mea

ls

st

aff s

ocia

l fun

ctio

ns

fo

od a

nd d

rinks

that

sta

ff br

ing

from

hom

e.

Wha

t doe

s Po

licy

com

plia

nce

mea

n?

Ther

e ar

e th

ree

area

s of

Pol

icy

com

plia

nce:

1.

O

ffer –

mea

ns o

ffere

d fo

r sal

e; re

late

s to

the

tota

l ran

ge a

nd n

umbe

r of d

iffer

ent i

tem

s of

food

and

drin

k op

tions

ava

ilabl

e fo

r sal

e.

2.

Dis

play

- th

e ar

ea o

r spa

ce w

ithin

the

outle

t tha

t is

avai

labl

e to

pla

ce fo

od a

nd d

rinks

on

view

to c

usto

mer

s.

3.

Prom

otio

n - t

he a

ctiv

e or

pas

sive

mar

ketin

g of

food

and

drin

ks.

How

do

outle

ts c

ompl

y w

ith th

e Po

licy?

To

be

com

plia

nt w

ith th

e Po

licy

all f

ood

and

drin

k ou

tlets

mus

t ens

ure

that

they

:

offe

r: o

a m

inim

um o

f 50%

Gre

en fo

od a

nd d

rinks

o

no m

ore

than

20%

Red

food

and

drin

ks


o th

e re

mai

nder

to b

e Am

ber f

ood

and

drin

ks.

di

spla

y:

o a

min

imum

of 5

0% G

reen

food

and

drin

ks

o no

mor

e th

an 2

0% R

ed fo

od a

nd d

rinks

o

the

rem

aind

er to

be

Ambe

r foo

d an

d dr

inks

.

prom

ote:

o

only

Gre

en fo

od a

nd d

rinks

.

How

is th

e of

fer p

erce

ntag

e of

Gre

en,

Ambe

r and

Red

cal

cula

ted?

Offe

red

rela

tes

to th

e to

tal r

ange

and

num

ber o

f diff

eren

t foo

d an

d dr

ink

optio

ns a

vaila

ble

for

sale

. To

calc

ulat

e th

e pe

rcen

tage

of G

reen

, Am

ber a

nd R

ed o

ffere

d, th

e fir

st s

tep

is to

cou

nt th

e nu

mbe

r of d

iffer

ent v

arie

ties

of G

reen

, Am

ber a

nd R

ed it

ems

avai

labl

e.

This

can

be

show

n by

the

exam

ple

vend

ing

mac

hine

bel

ow:

1.

C

ount

the

num

ber o

f diff

eren

t var

ietie

s of

:

Gre

en it

ems:

4 (i

.e. w

ater

, 99%

250

mL

fruit

juic

e, p

lain

drie

d fru

it 20

g, p

lain

mix

ed

nuts

)

Ambe

r ite

ms:

2 (i

.e. d

iet s

oft d

rink,

99%

500

mL

fruit

juic

e)

R

ed it

ems:

1 (i

.e. s

oft d

rink)

Tota

l ite

ms:

7

2.

C

alcu

late

the

perc

enta

ge o

f:

Gre

en it

ems:

4/7

x 1

00=

57%

Ambe

r ite

ms:

2/7

x 1

00=

29%

Red

item

s: 1

/7 x

100

= 14

%

For c

afes

, can

teen

s, k

iosk

s an

d w

ard

trolle

ys, t

he s

ame

proc

ess

is u

sed

– st

art b

y co

untin

g th

e


num

ber o

f diff

eren

t opt

ions

that

are

a av

aila

ble

for s

ale

– th

is in

clud

es fo

od a

nd d

rinks

list

ed o

n m

enu

boar

ds, i

n di

spla

y fri

dges

, bai

n m

arie

s, o

n co

unte

rs o

r war

d tro

lleys

. Tip

: rem

embe

r tha

t ‘ o

ffer’

rela

tes

to th

e en

tire

food

sup

ply

that

is a

vaila

ble

for p

urch

ase.

How

is th

e di

spla

y pe

rcen

tage

of G

reen

, Am

ber a

nd R

ed c

alcu

late

d?

Dis

play

is th

e ar

ea th

at fo

ods

and

drin

ks a

re o

n vi

ew to

cus

tom

ers.

Dis

play

is c

alcu

late

d by

co

untin

g th

e to

tal a

rea/

spac

e av

aila

ble.

Thi

s ca

n be

sho

wn

by th

e ex

ampl

e ve

ndin

g m

achi

ne

belo

w:

1.

Cou

nt th

e to

tal s

pace

s av

aila

ble:

Gre

en s

pace

s: 6

Ambe

r spa

ces:

2

R

ed s

pace

s: 2

Tota

l spa

ces:

10

2.

C

alcu

late

the

perc

enta

ge o

f:

Gre

en it

ems:

6/1

0 x

100=

60%

Ambe

r ite

ms:

2/1

0 x

100=

20%

Red

item

s: 2

/10

x 10

0= 2

0%

Fo

r caf

es, c

ante

ens,

kio

sks

and

war

d tro

lleys

, dis

play

is c

alcu

late

d by

cou

ntin

g th

e nu

mbe

r of

food

and

drin

ks th

at a

re v

isib

le to

cus

tom

ers

for e

xam

ple

on th

e tro

lley,

in d

ispl

ay fr

idge

s, o

n th

e co

unte

r, in

bai

n m

arie

s or

drin

ks fr

idge

s. F

ood

and

drin

ks th

at a

re h

idde

n fro

m v

iew

i.e.

ben

eath

th

e co

unte

r or m

ade

to o

rder

are

not

on

disp

lay

and

ther

efor

e, d

o no

t cou

nt to

war

ds d

ispl

ay

perc

enta

ges.

Tip

: rem

embe

r tha

t ‘di

spla

y’ re

late

s on

ly to

the

food

and

drin

ks th

at a

re v

isib

le to

cu

stom

ers.

I h

ave

a nu

triti

on in

form

atio

n pa

nel f

or a

pr

oduc

t, ho

w d

o I k

now

if it

is c

lass

ified

as

Gre

en, A

mbe

r or R

ed?

Use

the

Com

mon

ly s

uppl

ied

food

and

drin

k gu

ide

to d

eter

min

e th

e co

lour

cod

ing

of th

e pr

oduc

t.


I am

mak

ing

a fr

eshl

y pr

epar

ed it

em (e

.g.

vege

tabl

e cu

rry,

san

dwic

h, s

ushi

etc

.) ho

w d

o kn

ow if

it is

cla

ssifi

ed a

s G

reen

, Am

ber o

r Red

? U

se th

e C

omm

only

sup

plie

d fo

od a

nd d

rink

guid

e to

det

erm

ine

the

colo

ur c

odin

g of

the

item

.

Are

ther

e an

y dr

inks

cla

ssifi

ed a

s G

reen

?

Yes.

The

drin

ks c

lass

ified

as

Gre

en a

re:

pl

ain

wat

er

pl

ain

or fl

avou

red

spar

klin

g w

ater

with

no

adde

d su

gar,

artif

icia

l or i

nten

se s

wee

tene

rs

99

% fr

uit j

uice

, 250

mL

or le

ss

pl

ain

or fl

avou

red

redu

ced

fat m

ilk, 3

00m

L or

less

tea

or c

offe

e m

ade

with

redu

ced

fat m

ilk, 3

00m

L or

less

.

Doe

s th

e Po

licy

take

add

itive

s an

d pr

eser

vativ

es in

to a

ccou

nt in

col

our

codi

ng p

rodu

cts?

No.

The

Pol

icy

is b

ased

on

the

Aust

ralia

n D

ieta

ry G

uide

lines

. Whi

le th

ese

guid

elin

es d

o no

t ta

ke a

dditi

ves

and

pres

erva

tives

into

acc

ount

, the

reco

mm

enda

tion

is th

at ‘f

resh

is b

est’

and

ther

efor

e re

duce

s th

e ov

eral

l con

sum

ptio

n of

add

itive

s an

d pr

eser

vativ

es.

Food

Sta

ndar

ds o

f Aus

tralia

and

New

Zea

land

are

the

gove

rnm

ent b

ody

that

set

s lim

its fo

r all

addi

tives

and

pre

serv

ativ

es in

food

s m

ade

in o

r im

porte

d to

Aus

tralia

. If y

ou w

ould

like

mor

e in

form

atio

n vi

sit F

SAN

Z.

Why

do

redu

ced

fat a

nd fu

ll fa

t milk

s ha

ve

diffe

rent

col

our c

odin

gs?

Acco

rdin

g to

the

Aus

tralia

n D

ieta

ry G

uide

lines

, red

uced

fat m

ilk is

reco

mm

ende

d fo

r peo

ple

over

the

age

of tw

o. P

lain

and

flav

oure

d re

duce

d fa

t milk

, 300

mL

or le

ss, i

s cl

assi

fied

as G

reen

. R

educ

ed fa

t milk

ove

r 300

mL

is A

mbe

r.

Full

fat m

ilk c

an c

ontri

bute

to e

xces

s en

ergy

and

fat i

ntak

e. P

lain

and

flav

oure

d fu

ll fa

t milk

of

any

volu

me

is A

mbe

r.

Can

a m

eal o

r san

dwic

h be

cla

ssifi

ed a

s G

reen

if it

con

tain

s an

y Am

ber

ingr

edie

nt/s

? N

o. M

eals

and

san

dwic

hes

mus

t con

tain

onl

y G

reen

ingr

edie

nts

to b

e cl

assi

fied

as G

reen

.

Are

staf

f soc

ial f

unct

ions

requ

ired

to

com

ply

with

the

Polic

y?

No.

Onl

y pr

ofes

sion

al a

nd b

usin

ess

even

t cat

erin

g m

ust c

ompl

y w

ith th

e Po

licy.

How

ever

, a

site

-wid

e ap

proa

ch to

the

supp

ly o

f hea

lthy

food

and

drin

ks is

enc

oura

ged.

Whe

re c

an I

find

heal

thie

r rec

ipes

? Yo

u ca

n fin

d he

alth

ier r

ecip

e id

eas

on th

e fo

llow

ing

web

site

s:

liv

elig

hter

.com

.au

was

choo

lcan

teen

s.or

g.au

Th

e nu

triti

on in

form

atio

n pa

nel f

or th

e pr

oduc

t I a

m c

olou

r cod

ing

lists

2

serv

ings

per

pac

k. H

ow d

o I a

sses

s th

is

prod

uct a

gain

st th

e pe

r ser

ve n

utrie

nt

You

mus

t mul

tiply

the

per s

erve

val

ues

by tw

o as

the

actu

al s

erve

is th

e en

tire

pack

. An

exam

ple

of th

is c

an b

e fo

und

in ‘E

xam

ple

2’ o

f the

Com

mon

ly s

uppl

ied

food

and

drin

k gu

ide.


crite

ria?

D

o I a

sses

s pr

oduc

ts p

er 1

00g

or p

er

serv

e?

This

dep

ends

on

the

type

of p

rodu

ct. U

se th

e nu

trien

t crit

eria

in th

e C

omm

only

sup

plie

d fo

od

and

drin

k gu

ide.

Whe

re c

an I

find

reso

urce

s to

ass

ist m

e?

All r

esou

rces

can

be

foun

d on

the

Hea

lthy

Opt

ions

WA

web

site

. If y

ou h

ave

any

furth

er

ques

tions

, em

ail t

he H

ealth

y O

ptio

ns W

A te

am a

t hea

lthyo

ptio

ns@

heal

th.w

a.go

v.au


6.4 Operational Directive

The Healthy Options WA: Food and Nutrition Policy for WA Health Services and Facilities is a mandated policy within the Public Health Policy Framework.




health.wa.gov.au

Operational Directive Enquiries to: Chronic Disease Prevention OD number: OD 0627/15

Phone number: (08) 9222 4144 Date: June 2015

Supersedes: OD 0187/09 File No:

F-AA-25370

Subject: HEALTHY OPTIONS WA: FOOD AND NUTRITION POLICY FOR WA HEALTH SERVICES AND FACILITIES

This policy replaces Policy No. OD 0187/09 and aims to improve and maintain the health of staff and the broader community by providing health care environments that support and model nutritious and healthy eating options. It uses a ‘traffic light’ system of food classification which defines the permitted sale, display and promotion of foods. The Policy applies to all WA Health services and facilities and covers:

Food and drink outlets under the control or management of WA Health Vending machines Professional and business catering Fundraising initiatives, events and prizes.

This Policy does not apply to inpatient or aged care resident meals, staff social functions or food and drinks that staff bring from home. ACCOUNTABILITY Responsibility for implementing the Policy rests with WA Health services and facilities. Responsibility for day-to-day management, compliance and implementation of the Policy is delegated to Health Service Chief Executives and Departmental Assistant Director Generals, Executive Directors, Directors and senior managers across the entire WA Health. All employees must ensure they understand and comply with the Policy. Professor Bryant Stokes A/DIRECTOR GENERAL DEPARTMENT OF HEALTH WA This information is available in alternative formats for a person with a disability.



health.wa.gov.au

Healthy Options WA Food and Nutrition Policy for WA Health Services and Facilities


1

Title: Healthy Options WA: Food and Nutrition Policy for WA Health Services and Facilities

1. BACKGROUND Eating a nutritious diet is important to health throughout all stages of life. Poor diet is a significant risk factor for obesity and a number of preventable chronic diseases, including but not limited to, cardiovascular disease, type 2 diabetes, stroke, some cancers and musculoskeletal conditions. Health and hospital services are in an ideal position to reinforce the health and nutrition messages being promoted by health care professionals and health promotion programs. They can become role models for other workplaces and settings by providing and promoting affordable and nutritious foods and drinks in all premises and facilities. Food outlets and vending machines are a major source of meals, beverages and snacks for outpatients, visitors and staff within WA Health establishments. The Healthy Options WA: Food and Nutrition Policy for WA Health Services and Facilities (the Policy) aims to maintain and improve the health of staff and the broader community by providing health care environments that support and model nutritious and healthy eating options. It supports outpatients, visitors and staff to make healthier choices by promoting and increasing access to affordable, nutritious and tasty food and drinks relative to energy-dense nutrient-poor options. The objectives of the Policy are to ensure that: a wide range of healthy food and drinks is available through food and drink outlets within

WA Health services and facilities; healthy food and drinks are visible and promoted; and healthy options are available at all times that outlets are operational.

2. SCOPE

The Policy applies to all WA Health services and facilities, including metropolitan health services, WA Country Health Service, Department of Health and Peel Campus. It applies to all settings and occasions where food and drinks are made available to staff, visitors and outpatients in these settings. The Policy applies to all:

Food and drink outlets under the control or management of WA Health. Professional and business catering. Fundraising initiatives, events and prizes.


2

The Policy applies to all food and drinks offered, sold or supplied, including freshly made on premises or supplied pre-prepared or processed. The Policy does not apply to:

Inpatient or aged care resident meals. Staff social functions. Food and drinks that staff bring from home.

3. POLICY STATEMENT

All WA Health services and facilities are to support healthy eating by providing a range of healthy nutritious food and drinks and limiting the supply of less healthy options in line with the standards outlined below. The Policy uses a ‘traffic light’ system of food classification based on nutrient content and alignment with the Australian Dietary Guidelines. All food and drinks are classified as Green, Amber or Red (defined below). These categories define the permitted sale, display and promotion of food and drinks. (i) Food and drink outlets The Policy applies to all food and drinks provided through retail food and drink outlets for visitors, staff and outpatients. This includes:

Cafes and coffee shops. Staff cafeterias and canteens. Other outlets and kiosks. Ward trolleys. Food and drink vending machines.

All WA Health food and drink outlets must comply with the following requirements for the provision of food and drinks offered and displayed at all times that they are operational: 1. All food and drink outlets must ensure that the supply of food and drinks complies with

the following: A minimum of 50% of items offered are Green food and drinks. A limited number of Red food and drinks; no more than 20%. The remainder to be Amber food and drinks.

2. The display of food and drinks offered must comply with these percentages, that is, at

least 50% of the display area must be occupied by Green food and or drinks and no more than 20% occupied by Red food and drinks. Green items should be more prominently displayed than other categories.

3. Only food and drinks with a Green classification can be promoted by a food outlet or

health service or facility.


3

(ii) Professional and business catering All WA Health funded catering for professional and business events (except staff social functions) must comply with the following requirements:

Have available a wide range of the Green food and drinks (at least 50% of options offered).

Where practical, have no more than 20% of food and drinks from the Red category. (iii) Fundraising initiatives, events and prizes Fundraising activities, both external (e.g. for schools and charities) and internal, must comply with the policy. The use of food or drinks from the Red category is not permitted. Sponsorship of food and drinks or ‘free’ meals from companies and businesses can only be supported in health facilities if it is consistent with the following:

A minimum of 50% Green food and drinks. No more than 20% Red food and drinks.

4. DEFINITIONS

Additional information relating to the specific criteria used to classify food and drinks is provided on the Healthy Options WA website. Green food and drinks These are the healthiest choices because they are excellent

sources of important nutrients and represent one or more of the five food groups needed for optimum health and wellbeing. They are low in saturated fat, added sugar and salt.

Amber food and drinks These have some nutritional value but contain moderate levels of saturated fat, added sugar and/or salt and can contribute to excess energy intake. These need to be chosen carefully and eaten in moderation.

Red food and drinks These are energy dense but have little nutritional value. Most are high in saturated fat, salt and/or sugar. These foods and drinks can contribute to excess energy intake if consumed in large amounts or on a frequent basis. These should be considered to be ‘discretionary’ food and drinks and only be consumed occasionally or in small amounts.

Offered Means offered for sale; relates to the total range and number of different items of food and drink options available.

Display This is the area or space within the outlet that is available to place foods and drinks on view to customers.

5. ROLES AND RESPONSIBILITIES Responsibility for implementing the Policy rests with WA Health services and facilities.


4

Responsibility for day-to-day management, compliance and implementation of the Policy is delegated to Executive Directors, Directors and senior managers across the entire WA Health. 6. COMPLIANCE Compliance with the Policy is mandatory for all employees of WA Health, including persons responsible for WA Health food and drink outlets and related services, contracts and agreements, as well as those responsible for business catering. All employees must ensure they understand and comply with the Policy. 7. EVALUATION/MONITORING WA Health services may be asked to participate in periodic audits of food and/or drink outlets under their management or control.

8. WEBSITE AND RELATED DOCUMENTS

The following additional material is available on the Healthy Options WA website: Procedures These web pages provide detail about the Policy’s mandatory requirements:

About the Healthy Options WA Policy Classification of Green, Amber and Red food and drinks (including nutrient criteria) Healthy Options: Food and drink outlets Healthy Options: Vending machine guidelines

Implementation Support

Guidelines, tools and resources to support WA Health Services to implement the policy.

9. AUTHORITY

Title: Denise Sullivan, Director Chronic Disease Prevention Contact: (08) 9222 2403

Directorate: Chronic Disease Prevention TRIM Record Number: Version: 1.0 Date Published:

Date of Last Review: March 2014 Date Next Review: June 2018

.


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