Healthy Food and Drink Choices .au



ACT Health Policy Healthy Food and Drink ChoicesPolicy StatementHealthy food and drink choices must be provided and promoted to staff, volunteers and visitors at: ACT Health facilitiesACT Health activities including meetings, functions, events, education sessions and fundraising activities. Nutrition Standards have been developed by ACT Health to specify the types of food and drinks to be provided and promoted in the following food and drink supply situations:food outlets including cafeterias, cafes, shopsvending machines catering, fundraising, rewards, incentives, gifts, prizes and give-awaysadvertising, promotion and placementalcoholwater provision sponsorships.The Director-General ACT Health or delegate is able to authorise an exemption for occasional social events or fundraising benefits.The Nutrition Standards use a traffic light system to categorise food and drinks according to their nutritional content: GREEN (best choices) - contribute a wide range of nutrients and generally low in saturated fat, sugar and saltAMBER (select carefully) - contribute some valuable nutrients but contribute considerable amounts of saturated fat, added sugar and/or added salt. Also may provide excess kilojoulesRED (limit) - low in nutritional value and may be high in saturated fat, added sugar and/or salt. May also provide excess prehensive information about the traffic light system is provided at Attachment A, including foods and drinks in the GREEN, AMBER and RED categories, nutrition criteria for distinguishing amber foods and drinks from red foods and drinks, and information about making healthier choices for some categories of foods.The traffic light system and the Nutrition Standards are based on the Australian Dietary Guidelines and the National Healthy School Canteen Guidelines: Guidelines for healthy foods and drinks supplied in school canteens (2010), with amendments made to account for the target group of adults and children (staff and visitors to health facilities) and ACT Health’s requirements for food provision. The Nutrition Standards provide guidance relevant to the appropriate use of ACT Health public monies for the purchase and supply of food and drinks and guidance about staff action in relation to provision of food and drinks at ACT Health facilities and events. The Nutrition Standards and staff responsibilities for implementing each Nutrition Standard are set out in Table 1 below. Nutrition StandardStaff Responsibilities for implementation of the Nutrition Standard1. Food outlets and vending machinesThe majority of foods and drinks sold should be GREEN. GREEN and AMBER foods and drinks should form at least 80 per cent of products available. Staff must incorporate the Nutrition Standard for food outlets and vending machines into all tenders, contracts, leases and management arrangements that relate to the supply of food and drinks via food outlets and vending machines. Where there are existing contracts, leases and management arrangements, staff should encourage food outlets and vending machines to lead by example and transition to the relevant Nutrition Standard. 2. Catering, fundraising, rewards, incentives, gifts, prizes and give-aways The majority of foods and drinks should be GREEN. AMBER foods and drinks may be provided in small quantities only. RED category foods and drinks must not be supplied. This Standard is the responsibility of all staff who organise these activities, for example through ordering healthy catering and arranging healthy or non-food fundraising items.3. Advertising, promotion and placementOnly GREEN foods and drinks should be advertised or promoted. RED or AMBER category foods and drinks should not be advertised, promoted or placed in prominent areas such as on equipment, at point of sale, beside cash registers, at reception desks, on counters in waiting areas or at entrances and exits. Furthermore, RED or AMBER category foods and drinks should not be positioned at eye level within cabinets, fridges, shelves, or as part of free-standing displays. The ACT Health logo should not be used alongside RED or AMBER category foods and drinks.This Standard is the responsibility of all staff involved in these activities, including staff responsible for negotiating and/or managing contracts and arrangements with food outlets or vending machine suppliers.4. AlcoholThe ACT Public Sector Management Standards 2006 stipulate that: “An officer must not, without the prior approval of the Director General —(a) consume alcohol while on duty; or(b) consume alcohol while on government premises during working hours; or(c) carry alcohol in a government vehicle.”In addition, alcohol is not to be provided or used by ACT Health for catering, fundraising, rewards, incentives, gifts, prizes or give-aways.This Standard is the responsibility of all staff.5. Water provisionTap water should always be available to staff, volunteers and visitors free of charge, for example from water dispensers and/or food outlets.This Standard is the responsibility of staff who develop specifications for and/or manage infrastructure development, or who negotiate and/or manage contracts/arrangements with food outlets. 6. SponsorshipsACT Health sponsorships should be associated with GREEN foods and drinks only. The ACT Health logo should not be used alongside RED or AMBER foods and drinks or alongside logos or advertisements for RED or AMBER foods and drinks.This Standard is the responsibility of all staff who negotiate and manage sponsorship arrangements.Table 1: The Nutrition Standards and staff responsibilities for implementing each Nutrition Standard. PurposeObesity and poor diet are major causes of chronic disease and disability amongst the ACT population. The aim of the policy is to contribute to improving health and reducing rates of diet-related disease in the ACT community by:creating environments at ACT Health facilities and activities that provide and promote a greater choice of nutritious food and drinksmaking healthy choices the easy choices increasing the opportunities for staff, volunteers and visitors to make healthy food and drink choicesincreasing staff awareness and knowledge regarding healthy eating.ACT Health has a responsibility to provide leadership in the provision of healthy food and drink choices and to be a role model for the community. Provision of healthy food and drink choices will have a positive impact on the diets and health of ACT Health staff and visitors and may potentially have flow on effects to families and other social networks.ScopeThe Healthy Food and Drink Choices policy will apply to all situations where food and drinks are sold or provided to ACT Health staff, volunteers and visitors (adults and children). Locations ACT Health facilities, including hospitals, health centres, health services and ACT Health munity locations where ACT Health business is undertaken by ACT Health staff (e.g. education, health promotion, health services). Food and drink supply situationsFood outlets where food and/or drinks are available for purchase, that are: owned or operated by ACT Healthcontracted, leased, licensed by ACT Health to a provider, and/oroperated under any other management arrangement with ACT Health. These include: staff cafeterias cafes and kiosks shops and retail outlets (including mobile services) that sell food and drinks within ACT Health facilities. Vending machines operated under contract to ACT HealthCatering provided or purchased by ACT Health, including at ACT Health facilities and external venues, events, functions, educational sessions and fundraising activities, including:fundraising by staff and volunteers for external charities at ACT Health facilities or activities,fundraising in ACT Health facilities by organisations and charities, and fundraising by the Canberra Hospital Foundation. Rewards, incentives, gifts, prizes and give-aways, e.g. incentives for participation in surveys, rewards for immunisation or staff performanceACT Health sponsorship of events and/or organisations (e.g. conferences, meetings, functions, education sessions and training courses)Advertising, promotion and placement of food and drinks. Out of scopeFood and drinks paid for by individuals and brought from outside ACT Health for personal useFood and drinks provided by?the Canberra Hospital Food Service (including ward trolley) to inpatients (including day patients) during their treatment stayMenu standards?set out the requirements for food and drink provided to patientsThese standards ensure that the specific clinical nutrition requirements of patient groups are met and aid recovery from illness, injury and surgeryCalvary Healthcare facilitiesNational Capital Hospital facilitiesNon-government organisations (NGOs) leasing health facilities Non-government organisations (NGOs) funded by ACT Health, however such organisations will be encouraged to lead by example Food and drinks purchased by staff using travel expense funds. Roles & ResponsibilitiesOverall responsibility for implementation of this policy rests with the Director-General ACT Health. Responsibility for day-to-day planning and management of implementation of this policy is delegated to Executive Directors, Directors and Senior Managers across ACT Health, who must ensure that: the Policy is brought to the attention of personnel who have a role in policy implementationstaff comply with relevant Nutrition Standardsstaff and visitors are informed about local implementation of the policy and the supports available to assist with implementing the policy. Staff responsibilities for implementing each Nutrition Standard are set out in Table 1 above. The Healthy Food and Drink Choices section of the ACT Health intranet site provides:a range of factsheets and information to assist staff to implement the Policy contact details for the staff catering Helpline provided during the transition period.Staff involved in implementing the Policy must ensure they are familiar with the supporting materials and use them to guide implementation of the Nutrition Standards. Queries that are not addressed by the written resources can be raised through contact details on the Healthy Food and Drink Choices section of the ACT Health intranet.Evaluation Outcome MeasuresKey outcome measures for evaluation are: Increased range and availability of healthy food and drink choicesHealthy choices promoted and displayed more prominentlyIncreased staff awareness, knowledge and support regarding healthy eating in the workplace and ACT Health facilities.MethodEvaluation of the policy implementation will be undertaken at the conclusion of the 12 month transition period and again 12 months later. Information to be used for evaluation and the review of the policy will be collected as follows:Baseline and post-implementation surveys of staff awareness, attitudes and food/drink behaviours Audits of food and drinks in vending machines and food outlets, classified using the traffic light system and including a photographic record of placement of items, to be conducted at baseline, around the end of the 12 month transition period and post-implementationFocus groups with staff and interviews with food outlet managers around the end of the 12 month transition periodCase studies mapping the changes in food outlets. Evaluation and monitoring of compliance with the Policy will be the responsibility of the Health Improvement Branch, Population Health Division. Evaluation results will be presented to the Chief Health Officer and to Executive Council. Related Policies, Procedures, Guidelines and LegislationPoliciesACT Government Health Directorate Food and Nutrition Strategic Framework 2012-2018.CMTD ACT Public Sector Whole of Government Workplace Health and Wellbeing Policy 2013.ACT Public Sector Healthy Food and Drink Choices Policy 2016ACT Public Sector Vending Machine Management Policy 2014Standards National Safety and Quality Health Service Standard No. 1.ReferencesNational Health and Medical Research Council (2013) Australian Dietary Guidelines. Canberra: National Health and Medical Research Council. Search TermsHealthy Food and Drink Choices, Traffic Light System, Catering, FundraisingAttachmentsAttachment A – The Traffic Light SystemDisclaimer: This document has been developed by ACT Health specifically for its own use. Use of this document and any reliance on the information contained therein by any third party is at his or her own risk and Health Directorate assumes no responsibility whatsoever.Policy Team ONLY to complete the following:Date AmendedSection AmendedDivisional ApprovalFinal Approval 13/02/2017Complete ReviewEmily Harper, ED Health Improvement BranchPolicy Advisory CommitteeThis document supersedes the following: Document NumberDocument NameDGD14-007ACT Health Healthy Food and Drinks PolicyAttachment A – The Traffic Light SystemOverviewFoods and drinks are classified according to their nutritional content using a traffic light system that is consistent with the Australian Dietary Guidelines. The traffic light system enables identification of healthy choices that should form the majority of foods and drinks provided and promoted, and unhealthy choices that should be limited. The classifications are:GREEN Best choicesGREEN foods and drinks are the best choices. They should always be available, displayed in prominent areas and actively promoted and encouraged. GREEN foods and drinks form the basis for a healthy diet. They are the foods from the five healthy food groups depicted in the Australian Guide to Healthy Eating - (1) cereals and breads; (2) vegetables and legumes; (3) fruit; (4) milks, yoghurt, cheese and alternatives; (5) meat, fish, poultry, eggs, tofu, nuts, seeds and legumes/beans. These foods offer a wide range of nutrients and are generally low in saturated fat, added sugar and salt. For GREEN drinks choose water and reduced fat milk. AMBERSelect CarefullyAMBER foods and drinks should be selected carefully. They contribute some valuable nutrients, but contain more saturated fat, sugar and/or salt than GREEN foods. They may contribute to excess intake of energy (kilojoules) if consumed in large quantities. They should not dominate the menu choices displayed or promoted. Large serving sizes should be avoided. Specific quantitative nutrient criteria are used to define AMBER foods and drinks and to distinguish them from RED foods and drinks. The criteria take into consideration the saturated fat, sodium (salt), fibre and kilojoule (energy) profile of the food, and apply either per serve or per 100 grams depending on the category of food.RED LimitRED foods and drinks do not contribute positively to the diet and should be limited. They are not recommended by Australian Dietary Guidelines. The Australian Guide to Healthy Eating suggests eating these foods only sometimes and in small amounts.RED foods and drinks are low in nutritional value and may be high in saturated fat, added sugar and/or salt. They may also provide excess energy (kilojoules/calories).*The information provided is intended for use by food outlets, vending machine suppliers and caterers supplying food and drinks. It is not intended to be nutrition advice to individuals. Classification of food and drinksThere are two methods to classify food and drinks under the traffic light system.The Ingredients Only Method is used to classify mostly freshly prepared food and drinks or simple packaged foods and drinks with few ingredients. It is possible to classify pre-packaged foods using the Ingredients Only Method before applying the Nutrient Criteria Method.The Nutrient Criteria Method is used to classify any food with a Nutrient Information Panel(NIP), with the exception of commercially prepared sandwiches, rolls and wraps which need to be assessed using ‘Ingredients only method’ above. Packaged foods and drinks will nearly always have a NIP on the label.2.1 Nutrient Criteria MethodNutrient Criteria Tables for categorising food and drinks using the Nutrient Criteria Method are provided below.Table 1: Hot food items and processed meatsAll products that fit into this table in the Traffic Light System are assessed per 100g. Products that meet ALL of the nutrient criteria are classified as AMBER. Products that do not meet ALL of the nutrient criteria are classified as RED.Table 1: Hot food items and processed meats assessed per 100gCategoryNutrient CriteriaEnergy (kJ)per 100gSaturated fat (g)per 100gSodium (mg) per 100gMaximum serve size as soldSavoury pastries and pies, sausage rolls, cheese and spinach triangles, quiches, samosas, dim sims, spring rolls, chiko rolls, sushi, rice paper rolls, rice, pasta and noodle dishes1000kJ or less5g or less400mg or less250g or lessPizza – commercial, frozen 1000kJ or less5g or less400mg or less250g or lessCommercial oven baked potato products, wedges, chips, hash browns, scallops, gemsGrill or bake only1000kJ or less5g or less400mg or less250g or lessMeat products and alternatives, crumbed and not crumbed (burgers, marinated meats, patties, strips, balls or nuggets), sausages, frankfurts and saveloys1000kJ or less5g or less450mg or less150g or lessProcessed luncheon meats (devon, chicken loaf, free flow chicken products) and cured meats (e.g. ham, bacon)1000kJ or less3g or less750mg or less50g or lessTable 2: Snack food items assessed per serve as per NIPCategoryNutrient CriteriaEnergy (kJ)per serve as per NIPSaturated fat (g)per serve as per NIPSodium (mg) per serve as per NIPFibre (g) per serve as per NIPSweet snack food, bars (muesli bars, nut bars, cereal bars) and biscuits 600kJ or less3g or less—1g or moreSavoury snack food, biscuits, crispbreads, crisps, crackers including rice crackers, flavoured rice/ corn cakes--(Energy must be 1800kJ or less per 100g) --600kJ or less2g or less200mg—Ice creams, milk or soy-based ices, dairy desserts and milk-based puddings--(Milk must be listed as first ingredient) --600kJ or less3g or less——Un-iced cakes and slices, fruit- or vegetable-based cakes, muffins, sweet pastries, and fruit-based mixed desserts such as crumble900kJ or less3g or less—1.5g or moreTable 2: Snack food itemsAll products in this category are assessed per serve as stated on the NIP.Products that meet ALL of the nutrient criteria are classified as AMBER. Products that do not meet ALL of the nutrient criteria are classified as RED.Table 3: Ready to eat mealsAll products in this category are assessed both per serve as stated on the NIP and per 100g.Products that meet ALL of the nutrient criteria are classified as AMBER. Products that do not meet ALL of the nutrient criteria are classified as RED.Table 3: Ready to eat meals assessed per serve and per 100gCategoryNutrient CriteriaEnergy (kJ)per serve as per NIPEnergy (kJ)per 100g Saturated fat (g)Per 100gSodium (mg) per 100gCommercial ready to eat complete meals (heat and serve, frozen, chilled, pre-packaged)2500kJ or less—2g or less300mg or lessStews, casseroles and curries (served on its own)—1000kJ or less5g or less450mg or lessTable 4: Healthier choicesAll products in this category are assessed per 100g.Products that meet ALL of the nutrient criteria are classified as GREEN. Products that do not meet ALL of the nutrient criteria are classified as AMBER.Table 4: Healthier choices assessed per 100gCategoryNutrient CriteriaSaturated fat (g)per 100gSodium (mg) per 100gTotal sugar (g) per 100gFibre (g) per 100gBreakfast cereals not containing dried fruit2g or less—20g or less5g or moreBreakfast cereals containing dried fruit2g or less—25g or less5g or morePasta sauces and other simmer sauces including curry, Mexican 2g or less300mg or less——Soups as prepared, ready to eat (condensed, instant) includes stock2g or less300mg or less——Dips (legume, dairy, vegetable or salsa)2g or less750mg or less——Mayonnaise and salad dressings3g or less750mg or less——Table 5: Ready to eat saladsAll products in this category are assessed per 100g.Products that meet ALL of the GREEN nutrient criteria are classified as GREEN. Products that do not meet ALL of the GREEN nutrient criteria are classified as AMBER.Products that meet ALL of the AMBER nutrient criteria are classified as AMBER. Products that do not meet ALL of the AMBER nutrient criteria are classified as RED.Table 5: Ready to eat salads assessed per 100gCategoryNutrient CriteriaGREENAMBEREnergy per 100gSaturated fat (g)per 100gSodium per 100gEnergy per 100gSaturated fat per 100gSodium per 100gReady to eat salads with mixed in salad dressings (garden, potato, rice, grain, pasta, coleslaw, Caesar)750kJ or less3g or less300mg or less1000kJ or less5g or less400mg or less2.2 Ingredients Only MethodThis method is used to classify mostly freshly prepared food and drinks or simple packaged foods and drinks with few ingredients. It is possible to classify pre-packaged foods using the IngredientsOnly Method before applying the Nutrient Criteria Method.Process for assessing by ingredients only2.2.1 Ingredients Only Method GuideINGREDIENTS ONLY METHOD GUIDEIt is GREEN IF…IT’S GREEN IF ALL THE INGREDIENTS ARE GREENNote: You can add a small amount of the following AMBER ingredients to GREEN ingredients and the recipe will remain GREENOils, polyunsaturated/monounsaturated1? tsp(7g)per serve of vegetables (? cup cooked or 1 cup salad) in salad, roast, stir-fry, soup, curry or casserole Spreads, e.g. margarine, polyunsaturated/monounsaturated1 tsp(5g)per serve of grain food (e.g. one slice of bread, half a roll)Reduced salt flavour sauces (e.g. soy sauce) and curry pastes2 tsp(8ml)per 250g serving of meat and vegetable dish, or as marinadeTomato paste (no added salt)No restrictionAll dishes with GREEN ingredientsNote: You can add a small amount of the following RED ingredients to GREEN ingredients and the recipe will remain GREEN Flavour toppings1 tbspper 250ml serve of reduced fat milk drinks including milkshakes, smoothies and hot chocolateHoney? tsp(3g)per serve of vegetables (? cup cooked or 1 cup salad) in vegetable based dishes - salads and stir friesIt is AMBER IF…IT’S AMBER IF ALL THE INGREDIENTS ARE AMBER; OR ALL THE INGREDIENTS ARE AMBER AND GREENNote: You can add a small amount of the following RED ingredients to all GREEN ingredients and the recipe will be AMBER** One shaved slice (or 25g) of lean ham, bacon, processed turkey, smoked fish or corned/roast beef in:Sandwich, roll, wrapwith ? cup salad vegetables per servingPizzawith ? cup cooked vegetables or ? cup of salad vegetables per serving Baked potatowith minimum ? cup of other cooked vegetables per servingFrittatawith minimum ? cup of vegetables per serving*Maximum of 2 shaved slices (50g) of lean ham, bacon, processed turkey, smoked fish or corned/roast beef in:Saladswith minimum 2 cups salad vegetables or 1 cup of cooked vegetables (e.g. pumpkin, zucchini, beans) per serving (excluding potato based salads)Jam and Honey(note: 100% fruit spread is a better choice)1 tsp (7g) per serve of grain foods - 1 slice of bread, ? bread roll, 2 pikelets, 1 pancake, 1 scone, (traditional recipe made without use of cream or lemonade)It could be AMBER or RED IF…IT COULD BE AMBER OR RED IF YOU ADD A RED INGREDIENT You will need to create a Nutrition Information Panel (NIP) and check it against the Nutrient Criteria Tables. If nutrient criteria exceed the criteria listed on the Nutrient Criteria Tables items will be classified RED. You can call the ACT Nutrition Support Service on 61612583 for assistance in creating a NIP.It is RED IF…The following food and drinks are RED by default and do not require further classification.Food or drink containing any confectionery including boiled lollies, carob, chocolate including choc chips and chocolate coating, carob or yoghurt coating, 100s and 1000s, liquorice, soft lollies, cream, icing, chocolate spreads, flavoured jelly crystals Deep fried food or food containing any deep fried ingredientsAll types of sugar sweetened drink including soft drinks, commercial iced teas, sports and energy drinks, cordials, or flavoured mineral watersSweet pastries, buns and cakes filled with cream, jam or chocolateIced cakes and slices, doughnuts, danishes, croissants- sweet and savouryFood or drink containing guarana2.3 Specific allowances The addition of a small amount of any of the following AMBER or RED ingredients can be included in a GREEN dish or recipe without affecting its rating providing the ingredients are only used within the specified allowance. Table A: Add AMBER to GREEN and keep it GREENAMBER ingredient DishAllowance per serveSpreads(monounsaturated or polyunsaturated)Sandwiches, rolls, toast, scones, crumpetsUp to 1 teaspoon (5g) of spread per serve e.g. 1 slice of bread, 1 crumpet, ? bread rollOils (monounsaturated or polyunsaturated)Salads, roast vegetables, stir-fries, casseroles, soups, curries, pasta saucesUp to 1? teaspoons (7g) of oil per serve of vegetables (? cup cooked vegetables or 1 cup salad vegetables)Asian sauces (reduced salt) orcurry pasteMeat and vegetable stir-fries or used as a marinadeUp to 2 teaspoons (8ml) per 250g serving of meat and vegetable dish Tomato paste (no added salt)All dishes with GREEN ingredientsNo restrictionTable B: Add RED to GREEN and keep it GREENRED Ingredient DishAllowance per serve Flavour toppingsReduced fat milk drinks including milkshakes, smoothies and hot chocolate 1 tablespoon of flavour topping per 250ml serveHoney SaladsStir fryUp to ? teaspoon (3g) of honey per serve of vegetables (? cup cooked vegetables or 1 cup salad vegetables)Specific allowances cont.Table C: Add RED to GREEN and keep it AMBERRED ingredient DishMaximum allowance per serve Lean processed meats: hambaconcorned/ roast beefprocessed turkeysmoked fishSandwiches, rolls and wraps with a minimum of ? cup salad vegetables per servePizza with minimum of ? cup cooked vegetables per serveBaked potato with ? cup of other cooked vegetables per serveFrittata with ? cup of vegetables per serve1 shaved slice (or 25g) per serveSalad with minimum 2 cups salad vegetables or 1 cup of cooked vegetables (e.g. pumpkin, zucchini, beans) per serving (excluding potato based salads) 2 shaved slices (or 50g) per serveJam, honey(note: 100% fruit spread is a better choice)Bread, scone, pikelet, pancake (traditional recipe made without use of cream or lemonade)1 teaspoon (7g) of jam or honey per serve of grain foods (e.g. 1 scone, 2 pikelets, 1 pancake, 1 slice of bread, ? bread roll)2.4 Common Ingredients TablesThe following tables list common ingredients classified as GREEN, AMBER or RED.Breads and alternativesCLASSIFICATIONGREENAMBERREDBreadsWholemeal, wholegrain, multigrain, white high fibre, white and rye varieties of:Sliced bread, rolls and bagelsPizza bases- plain Flat breads such as lavash, pita, tortillas, soft taco shellsLebanese and Turkish breadEnglish muffinsFruit buns (no icing)Glazed hot cross fruit bunsScones (plain, savoury, fruit or vegetables)Pikelets/ pancakesWrapsSoft taco shellsCrumpetsFocaccia (plain)Raisin and fruit bread Includes gluten free.Note: Fruit and vegetable based cakes (e.g. banana bread or date loaf) are cakes and should be assessed under the un-iced cakes, muffins and sweet pastries in the Nutrient Criteria Tables. Also see the Sweet Pastries table in this guide.3994151003300Savoury breads, flavoured focaccia, pull-aparts, pre-made pizza bases with topping, twists and scrolls.Check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100g00Savoury breads, flavoured focaccia, pull-aparts, pre-made pizza bases with topping, twists and scrolls.Check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100gFlavoured focacciaAny breads containing any form of confectionery^Any deep-fried breads (e.g. deep-fried croutons)CroissantCrisp-breads and crackersPlain unflavoured rice and corn cakesLow fat crispbreadsWholegrain crackers429895131445Plain and flavoured crispbreads, crackers, grissini, bread sticks, flavoured rice / corn cakes and crackers and commercial croutons.Check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤600kJ energy per serve>600kJ energy per serve≤1800kJ energy per 100g>1800kJ energy per 100g≤2g saturated fat per serve>2g saturated fat per serve≤200mg sodium per serve>200mg sodium per serve00Plain and flavoured crispbreads, crackers, grissini, bread sticks, flavoured rice / corn cakes and crackers and commercial croutons.Check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤600kJ energy per serve>600kJ energy per serve≤1800kJ energy per 100g>1800kJ energy per 100g≤2g saturated fat per serve>2g saturated fat per serve≤200mg sodium per serve>200mg sodium per serve Breads and alternatives contPastries245745121285All food containing reduced fat or full fat pastry (e.g. short crust, puff and choux, filo).For sweet pastries check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤900kJ energy per serve>900kJ energy per serve≤3g saturated fat per serve>3g saturated fat per serve≤1.5g fibre per serve>1.5g fibre per serveFor savoury pastries check the NIP against the following AMBER / RED nutrient criteria. Maximum serve of 250g or less.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per serve>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100g00All food containing reduced fat or full fat pastry (e.g. short crust, puff and choux, filo).For sweet pastries check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤900kJ energy per serve>900kJ energy per serve≤3g saturated fat per serve>3g saturated fat per serve≤1.5g fibre per serve>1.5g fibre per serveFor savoury pastries check the NIP against the following AMBER / RED nutrient criteria. Maximum serve of 250g or less.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per serve>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100gBreads and alternatives contPopcornAirpopped with nothing added9906081280For flavoured popcorn check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤600kJ energy per serve>600kJ energy per serve≤1800kJ energy per 100g>1800kJ energy per 100g≤2g saturated fat per serve>2g saturated fat per serve≤200mg sodium per serve>200mg sodium per serve00For flavoured popcorn check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤600kJ energy per serve>600kJ energy per serve≤1800kJ energy per 100g>1800kJ energy per 100g≤2g saturated fat per serve>2g saturated fat per serve≤200mg sodium per serve>200mg sodium per serveCorn chips and taco shellsSoft taco shellsTortillas93345317500For corn chips and taco shells check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤600kJ energy per serve>600kJ energy per serve≤1800kJ energy per 100g>1800kJ energy per 100g≤2g saturated fat per serve>2g saturated fat per serve≤200mg sodium per serve>200mg sodium per serve00For corn chips and taco shells check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤600kJ energy per serve>600kJ energy per serve≤1800kJ energy per 100g>1800kJ energy per 100g≤2g saturated fat per serve>2g saturated fat per serve≤200mg sodium per serve>200mg sodium per serveGrains, rice, noodles and pastaCLASSIFICATIONGREENAMBERREDGrainsPlain grains (e.g. cous cous, polenta, cracked wheat, burghul, quinoa, barley, semolina, buckwheat, oats)11176067310For flavoured and seasoned instant grains (e.g. flavoured cous cous) check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100g00For flavoured and seasoned instant grains (e.g. flavoured cous cous) check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100g RicePlain rice (e.g. brown, white, wild) – choose brown where possible.7986376835For flavoured and seasoned instant rice check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100g00For flavoured and seasoned instant rice check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100g Rice paperRice paperNori – seaweed paper for sushiNori/seaweed paperGrains, rice, noodles and pasta contNoodlesFresh or dried rice or bean noodles (e.g. vermicelli, udon)Fresh wheat noodles (e.g. Singapore, hokkien)Instant noodles – reduced fat varieties only without flavour sachet83185464185For instant noodles check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100g00For instant noodles check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100gDeep-fried or oiled noodlesPastaPlain pasta (wholemeal or white) (e.g. spaghetti, fettucine, macaroni, penne, bows) – choose wholemeal where possibleFreshly made pasta can be assessed using the Ingredients Only Method7175560325Commercial filled pasta (e.g. ravioli, tortellini and gnocchi) and all varieties of canned spaghetti.Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100g00Commercial filled pasta (e.g. ravioli, tortellini and gnocchi) and all varieties of canned spaghetti.Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100gFloursAll forms of grain-based flour – choose wholemeal where possibleAll forms of legume-based flour (e.g. chickpea, lentil)All forms of nut flour (e.g. almond, hazlenut)Grains, rice, noodles and pasta contBreakfast cereals-1905111760Wholegrain, whole wheat flakes, wholegrain puffed cereals, whole wheat biscuits, porridge, low in added sugar, high in fibre and without added confectionery are the healthiest choices.Check the NIP against the following GREEN/ AMBER nutrient criteria.Breakfast cereals without added fruitGREENAMBER≤2g saturated fat per 100g>2g saturated fat per 100g≥5g fibre per 100g<5g fibre per 100g≤20g sugar per 100g>20g sugar per 100gBreakfast cereals with added fruitGREENAMBER≤2g saturated fat per 100g>2g saturated fat per 100g≥5g fibre per 100g<5g fibre per 100g≤25g sugar per 100g>25g sugar per 100g00Wholegrain, whole wheat flakes, wholegrain puffed cereals, whole wheat biscuits, porridge, low in added sugar, high in fibre and without added confectionery are the healthiest choices.Check the NIP against the following GREEN/ AMBER nutrient criteria.Breakfast cereals without added fruitGREENAMBER≤2g saturated fat per 100g>2g saturated fat per 100g≥5g fibre per 100g<5g fibre per 100g≤20g sugar per 100g>20g sugar per 100gBreakfast cereals with added fruitGREENAMBER≤2g saturated fat per 100g>2g saturated fat per 100g≥5g fibre per 100g<5g fibre per 100g≤25g sugar per 100g>25g sugar per 100gMeat, poultry, fish, eggs, tofu, legumes/beans, nuts and seeds CLASSIFICATIONGREENAMBERREDMeat and chickenLean, unprocessed red meats (e.g. beef, lamb, pork, reduced fat mince)Lean chicken or turkey without skin Unprocessed meat with fat not trimmed (e.g. regular mince) Chicken and turkey with skin88265782320Free flow chicken (i.e. diced, ready to eat chicken).Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 50g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤3g saturated fat per 100g>3g saturated fat per 100g≤750 mg sodium per 100g>750mg sodium per 100g00Free flow chicken (i.e. diced, ready to eat chicken).Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 50g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤3g saturated fat per 100g>3g saturated fat per 100g≤750 mg sodium per 100g>750mg sodium per 100gDeep-fried meatsProcessed meats4064057785Marinated meats, burgers, patties, balls, strips, meatballs, nuggets, frankfurters, sausages, hot dogs.Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 150g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100g00Marinated meats, burgers, patties, balls, strips, meatballs, nuggets, frankfurters, sausages, hot dogs.Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 150g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100gMeat, poultry, fish, eggs, tofu, legumes/beans, nuts and seeds contProcessed meats -1524093979Processed lean meats (e.g. ham, smoked salmon, bacon, corned beef, devon, chicken loaf, pastrami, bacon).Check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤3g saturated fat per 100g>3g saturated fat per 100g≤750mg sodium per 100g>750mg sodium per 100gSome lean processed deli luncheon meat can be added to certain GREEN dishes and the dish will be classified AMBER, even if the meat does not meet the AMBER sodium criteria.Allowance of up to one shaved lean slice (or 25g) of the following:hambaconprocessed turkeycorned/ roast beef smoked fishwhen served in:Sandwiches, rolls and wraps with minimum of ? cup salad items per servingPizza with minimum of ? cup of cooked vegetables or ? cup of salad vegetables per servingBaked potato with minimum ? cup of other cooked vegetables per servingFrittata with minimum ? cup of vegetables per serving OR up to two shaved lean slices (50g) when served with minimum of2 cups salad vegetables or1 cup of cooked vegetables (e.g. pumpkin, zucchini, beans) per serving (excluding potato based salads)00Processed lean meats (e.g. ham, smoked salmon, bacon, corned beef, devon, chicken loaf, pastrami, bacon).Check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤3g saturated fat per 100g>3g saturated fat per 100g≤750mg sodium per 100g>750mg sodium per 100gSome lean processed deli luncheon meat can be added to certain GREEN dishes and the dish will be classified AMBER, even if the meat does not meet the AMBER sodium criteria.Allowance of up to one shaved lean slice (or 25g) of the following:hambaconprocessed turkeycorned/ roast beef smoked fishwhen served in:Sandwiches, rolls and wraps with minimum of ? cup salad items per servingPizza with minimum of ? cup of cooked vegetables or ? cup of salad vegetables per servingBaked potato with minimum ? cup of other cooked vegetables per servingFrittata with minimum ? cup of vegetables per serving OR up to two shaved lean slices (50g) when served with minimum of2 cups salad vegetables or1 cup of cooked vegetables (e.g. pumpkin, zucchini, beans) per serving (excluding potato based salads)Meat, poultry, fish, eggs, tofu, legumes/beans, nuts and seeds contFish and seafoodFresh fish Plain frozen fishDeep-fried fish and seafoodSmoked fish (e.g. smoked salmon/trout) see processed meats aboveCanned fish (e.g. tuna, salmon, sardines, herring) canned in spring water13335116205Canned fish (e.g. tuna, salmon, sardines, herrings in brine, oil or flavoured varieties), baked crumbed and battered fish products, frozen or fresh.Check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100g00Canned fish (e.g. tuna, salmon, sardines, herrings in brine, oil or flavoured varieties), baked crumbed and battered fish products, frozen or fresh.Check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100gFresh or frozen crustaceans (e.g. crab or prawn meat with no added salt or fat)6791746685For seafood mix (e.g. seafood extender) check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100g00For seafood mix (e.g. seafood extender) check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100gFish / chicken / meat pasteAll fish / chicken / meat pastes are AMBER by ingredient. They should be used sparingly.Meat, poultry, fish, eggs, tofu, legumes/beans, nuts and seeds contEggsEggs (e.g. hard / soft boiled, poached, scrambled) and/or with reduced fat milk or reduced fat cheese Eggs scrambled with full fat milk and/or full fat cheeseEggs cooked with cream or sour cream (including reduced fat)Eggs fried in sparing amounts of monounsaturated or polyunsaturated oil Eggs fried in butter, ghee, lardLegumes and baked beansBaked beans (includes all legumes) with no added meat or cheese24193576835Baked beans (includes all legumes) with added meats and cheese.Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 150g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100g00Baked beans (includes all legumes) with added meats and cheese.Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 150g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100gLegumes dried or canned (e.g. chickpeas, kidney beans, cannellini beans, borlotti beans, 3, 4 or 5 bean mix, lentils)Lentil patties and falafels (grilled or baked)Lentil patties and falafels (pan-fried in polyunsaturated or monounsaturated oil used sparingly)lentil patties and falafels (deep-fried)Legumes, dry roasted, unsaltedLegumes, roasted in oil and/or salted, or roasted, unsaltedMeat, poultry, fish, eggs, tofu, legumes/beans, nuts and seeds contTofu and tempehTofu (silken or firm) unflavouredTempeh, unflavoured165735246380For marinated tofu and tempeh check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 150g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100g00For marinated tofu and tempeh check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 150g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100gTofu or tempeh (deep-fried)Textured vegetable protein20383566040Textured vegetable protein products e.g. soy sausages.Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 150g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100g00Textured vegetable protein products e.g. soy sausages.Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 150g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100gNutsNuts (unsalted, raw or dry roasted with no added fats)Nuts (salted and/or roasted)Nuts with added confectionery (e.g. chocolate or sugar coated)SeedsWhole seeds (unsalted, raw or dry roasted) (e.g. sesame, poppy, pepitas, sunflower) Whole seeds (salted and/or roasted)Nut meals and flours100% almond and other nut meals/floursNut and seed pastes / butters / spreads100% nut and seed pastesNut and seed pastes with additives such as salt, sugar and oil are AMBER (e.g. peanut butter or tahini). They should be used sparinglyNut spreads with added confectionery (e.g. chocolate nut spreads)Dairy and alternativesCLASSIFICATIONGREENAMBERREDDairy and dairy alternatives containing confectioneryAny dairy and dairy alternatives containing confectioneryMilk and alternativesMilk – reduced fat plain or flavouredMilk – full fat plain or flavouredButtermilkSkim milk powderFull cream milk powderEvaporated milk – reduced fat including reduced fat coconut flavouredEvaporated milk – full fatSweetened condensed milkSoy drink reduced fat plain or flavoured – choose calcium fortifiedSoy drink full fat plain or flavoured – choose calcium fortifiedOat, rice and almond drinks – choose calcium fortifiedCoconut ‘milk’ style beverages – full or reduced fat, choose calcium fortifiedCoconut milkCoconut milk – full or reduced fatCreamFull or reduced fat:sour creamcreamcoconut creamYoghurtYoghurt – reduced fat plain or flavouredYoghurt – full fat plain or flavoured Yoghurt with added confectionery (e.g. chocolate drops)CheeseCheese – reduced fat varieties (e.g. cheddar, cream cheese, feta, edam, Swiss) MozzarellaBocconciniHaloumiCottage cheeseRicotta cheeseCheese – full fat varieties (e.g. cheddar, cream cheese, feta, edam, Swiss)ParmesanCheese with added fruitFlavoured cream cheeseCheese spread Cheese with added confectioneryCustardCustard – reduced fat Custard – full fatCustard with added confectioneryIce-cream168910243840Ice-cream, gelato, dairy desserts and milk based ices.Check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≥600kJ energy per 100g<600kJ energy per 100g≥3g saturated fat per 100g<3g saturated fat per 100gIce-cream, gelato, dairy desserts and milk-based ices are AMBER only if:it meets the above criteria ANDmilk is the first ingredient ANDit contains no confectionery (including chocolate coating)Ice-cream, gelato, dairy desserts and milk-based ices are RED if: it does NOT meet the above criteria ORmilk is not the first ingredient ORit contains confectionery (including chocolate coating)00Ice-cream, gelato, dairy desserts and milk based ices.Check the NIP against the following AMBER / RED nutrient criteria.AMBERRED≥600kJ energy per 100g<600kJ energy per 100g≥3g saturated fat per 100g<3g saturated fat per 100gIce-cream, gelato, dairy desserts and milk-based ices are AMBER only if:it meets the above criteria ANDmilk is the first ingredient ANDit contains no confectionery (including chocolate coating)Ice-cream, gelato, dairy desserts and milk-based ices are RED if: it does NOT meet the above criteria ORmilk is not the first ingredient ORit contains confectionery (including chocolate coating)Ice-cream with any added confectionery21468524039263To make a GREEN vegetable dish using polyunsaturated or monounsaturated oil(e.g. olive, canola, sunflower, safflower, sesame, peanut, grapeseed and soya bean oils) AllowanceUp to 1? teaspoons (7g) of monounsaturated or polyunsaturated oils per:? cup of cooked vegetables in salads, stir-fries, roast vegetables, casseroles, soups, curries;1 cup of salad vegetables.00To make a GREEN vegetable dish using polyunsaturated or monounsaturated oil(e.g. olive, canola, sunflower, safflower, sesame, peanut, grapeseed and soya bean oils) AllowanceUp to 1? teaspoons (7g) of monounsaturated or polyunsaturated oils per:? cup of cooked vegetables in salads, stir-fries, roast vegetables, casseroles, soups, curries;1 cup of salad vegetables.Vegetables and fruitCLASSIFICATIONGREENAMBERREDVegetablesVegetables – fresh, frozen or canned – choose reduced salt and/or without added flavourings where possible(choose fresh seasonal vegetables where possible)Pickled vegetables (e.g. olives, ginger and gherkins)Any deep-fried vegetable (e.g. deep-fried potato chips, wedges and vegetable fritters)Vegetables cooked in a sparing amount of polyunsaturated or monounsaturated oil. (see Fats and Oils) with no added saltVegetables and fruit contDehydrated or semi-dried vegetables without added salt or oilDried / semi-dried / chargrilledvegetables in brine or oil (drained)(e.g. semi-dried tomatoes, roast capsicum, eggplant, artichoke, zucchini, olives, capers)Potato products291465131445Oven-baked potato products(e.g. wedges chips, hash browns, scallops or gems).Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100g00Oven-baked potato products(e.g. wedges chips, hash browns, scallops or gems).Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤400mg sodium per 100g>400mg sodium per 100gLegumesBaked beans (includes all legumes) with no added meat or cheese22288599060Baked beans (includes all legumes) with added meats and cheese.Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 150g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100g00Baked beans (includes all legumes) with added meats and cheese.Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 150g.AMBERRED≤1000kJ energy per 100g>1000kJ energy per 100g≤5g saturated fat per 100g>5g saturated fat per 100g≤450mg sodium per 100g>450mg sodium per 100gVegetables and fruit contLegumes dried or canned (e.g. chickpeas, kidney beans, cannellini beans, borlotti beans, 3, 4 or 5 bean mix, lentils)Legumes, dry roasted, unsaltedLegumes, roasted in oil and/or salted, or roasted, unsalted Lentil patties and falafels (grilled or baked) Lentil patties and falafels (pan-fried in polyunsaturated or monounsaturated oil used sparingly) Deep-fried lentil patties and falafels Tomato paste Tomato paste – no added salt Tomato paste – regularVegetable juice Vegetable juice at least 99% vegetable juice ANDno added sugar AND maximum serve size 250ml Vegetable juice less than 99% vegetable juice ORadded sugar ORserve size greater than 250mlFruitFruit – fresh, frozen, or canned in natural juice(choose fresh seasonal fruit where possible)Fruit – canned in syrupFruit – dried (no added sugar)Fruit – dried (with added sugar)Crystallised fruit Fruit leather – 100% fruit Fruit straps and leathers with added sugarCoconut – fresh or dried if used sparingly (e.g. sprinkled)Coconut water (assess as for fruit and vegetable juice)Coconut ‘milk’ style beverages with added calciumCoconut – fresh or dried if used as a significant ingredient Coconut water style beverages with added sugar Coconut milk/cream full or reduced fatVegetables and fruit contFruit juice at least 99% fruit juice ANDno added sugar AND maximum serve size 250ml Fruit juice less than 99% fruit juice ORadded sugar ORserve size greater than 250ml Fruit ice blockat least 99% fruit juice ANDno added sugar AND maximum serve size 125mlFruit ice blockless than 99% fruit juice ORadded sugar ORserve size greater than 125mlFruit jelly desserts, ice crushes and slushies at least 99% fruit juice ANDno added sugar AND maximum serve size 200mlFruit jelly desserts, ice crushes and slushies less than 99% fruit juice ORadded sugar ORserve size greater than 200mlFats and oilsCLASSIFICATIONGREENAMBERREDFats and oils704851256030Polyunsaturated or monounsaturated oils can be used in a GREEN dish without changing the GREEN classification.AllowanceUp to 1? teaspoons (7g) per:? cup of cooked vegetables in salads, stir-fries, roast vegetables, casseroles, soups, curries, pasta sauces;1 cup of salad vegetables.00Polyunsaturated or monounsaturated oils can be used in a GREEN dish without changing the GREEN classification.AllowanceUp to 1? teaspoons (7g) per:? cup of cooked vegetables in salads, stir-fries, roast vegetables, casseroles, soups, curries, pasta sauces;1 cup of salad vegetables.Polyunsaturated or monounsaturated oils (e.g. olive, canola, sunflower, safflower, sesame, peanut, grapeseed and soya bean) are AMBER. They should be used sparinglySee below for specific allowances for use in GREEN dishesButterTallowLardCophaCoconut oilGheePalm oilBlended vegetable oilFull or reduced fat:creamsour cream coconut cream coconut milk dairy blend spreadsFats and oils contDairy spreads, margarines and alternativesAvocado100% nut / seed pastes22860517525Polyunsaturated or monounsaturated margarines and spreads (e.g. olive, canola, sunflower) can be used in a GREEN dish without changing the GREEN classification.AllowanceUp to 1 teaspoon (5g) per:serve of grain food e.g. slice of bread, half a roll.00Polyunsaturated or monounsaturated margarines and spreads (e.g. olive, canola, sunflower) can be used in a GREEN dish without changing the GREEN classification.AllowanceUp to 1 teaspoon (5g) per:serve of grain food e.g. slice of bread, half a roll.Polyunsaturated or monounsaturated margarines and spreads (e.g. olive, canola, sunflower) are AMBER. They should be used sparinglySee below for specific allowances for use in GREEN dishesCondiments, spices, spreads, stock, sauces, flavourings, dressings, dips, topping and confectioneryCLASSIFICATIONGREENAMBERREDHerbs, spices, flavouringsFresh and dried herbs and spices (no added salt or fat)Vanilla essence, paste or extractFlavour essencesAdded salt including table salt, sea salt, Himalayan salt, celery salt, vegetable saltDried rub, spices and spice mixes with added salt and sugarSugarLemon juiceLime juiceCurry powderGravy powderMustard seeds Mustard – wholegrain, powderedVinegar SpreadsAvocado, fresh Yeast extracts (e.g. Vegemite)Lemon butter-1651035560Honey can be added to vegetable based dishes without changing the GREEN classification. AllowanceUp to ? teaspoon (3g) per:serve of vegetables (? cup cooked vegetables)salad (1 cup salad vegetables)00Honey can be added to vegetable based dishes without changing the GREEN classification. AllowanceUp to ? teaspoon (3g) per:serve of vegetables (? cup cooked vegetables)salad (1 cup salad vegetables)81280401320Jam and honey can be added to grain food and the dish will be classified AMBER.AllowanceUp to 1 teaspoon (7g) per:serve of grain food e.g. 1 scone, 2 pikelets, 1 pancake, slice of bread, ? a bread roll.00Jam and honey can be added to grain food and the dish will be classified AMBER.AllowanceUp to 1 teaspoon (7g) per:serve of grain food e.g. 1 scone, 2 pikelets, 1 pancake, slice of bread, ? a bread roll.Honey Fruit spreads (e.g. jam) Condiments, spices, spreads, stock, sauces, flavourings, dressings, dips, topping and confectionery cont100% nut and seed pastesNut and seed pastes with additives such as salt, sugar and oil are AMBER (e.g. peanut butter or tahini). They should be used sparingly Nut spreads with added confectionery (e.g. chocolate nut spreads)Fish / chicken / meat pasteAll fish / chicken / meat pastes are AMBER by ingredient. Choose reduced salt varieties and use sparinglyStockReduced salt stock made as directedStock – vegetable, meat, chickenLiquid cubed or powderedMade as directedStock powder or cubes not made up as directed Tomato pastesTomato pastes – no added saltTomato paste – regularCurry paste181306865505Reduced salt Asian flavour sauces and curry pastes can be added to a GREEN dish without changing the GREEN classification.AllowanceUp to 2 teaspoons (8ml) per:250g serving in meat and vegetable dish or used as a marinade.00Reduced salt Asian flavour sauces and curry pastes can be added to a GREEN dish without changing the GREEN classification.AllowanceUp to 2 teaspoons (8ml) per:250g serving in meat and vegetable dish or used as a marinade.All curry pastes are AMBER. They should be used in small amounts – see below for specific allowances for use in GREEN dishes.Condiments, spices, spreads, stock, sauces, flavourings, dressings, dips, topping and confectionery contSaucesTomato sauce, mustard sauce, sweet chilli sauce, BBQ sauce, pickles – use small amountsUse reduced fat and reduced salt where availableAsian flavour sauces2530341213485Reduced salt Asian flavour sauces and curry pastes can be added to a GREEN dish without changing the GREEN classification.AllowanceUp to 2 teaspoons (8ml) per:250g serving in meat and vegetable dish or used as a marinade.00Reduced salt Asian flavour sauces and curry pastes can be added to a GREEN dish without changing the GREEN classification.AllowanceUp to 2 teaspoons (8ml) per:250g serving in meat and vegetable dish or used as a marinade.Asian flavour sauces (e.g. soy, sweet chilli, hoisin, and oyster) are AMBER. They should be used in small amounts – choose reduced salt varieties where availableSee below for specific allowances for use in GREEN dishesCondiments, spices, spreads, stock, sauces, flavourings, dressings, dips, topping and confectionery contPasta sauce242239102235Pasta sauce and simmer sauces (e.g. curry and Mexican).Check the NIP against the following GREEN / AMBER nutrient criteria.GREENAMBER<2g saturated fat per 100g≥2g saturated fat per 100g<300mg sodium per 100g≥300mg sodium per 100g00Pasta sauce and simmer sauces (e.g. curry and Mexican).Check the NIP against the following GREEN / AMBER nutrient criteria.GREENAMBER<2g saturated fat per 100g≥2g saturated fat per 100g<300mg sodium per 100g≥300mg sodium per 100gSalad dressings and mayonnaise269544100330Commercially prepared salad dressings, aioli and mayonnaise.Check the NIP against the following GREEN / AMBER nutrient criteria.GREENAMBER<3g saturated fat per 100g≥3g saturated fat per 100g<750mg sodium per 100g≥750mg sodium per 100gHomemade salad dressing can be assessed using the Ingredients Only Method00Commercially prepared salad dressings, aioli and mayonnaise.Check the NIP against the following GREEN / AMBER nutrient criteria.GREENAMBER<3g saturated fat per 100g≥3g saturated fat per 100g<750mg sodium per 100g≥750mg sodium per 100gHomemade salad dressing can be assessed using the Ingredients Only MethodCondiments, spices, spreads, stock, sauces, flavourings, dressings, dips, topping and confectionery contDips133350109220Dips – commercially prepared vegetable, legume or dairy based dips including chutney, relish, pesto, salsa, hummus, beetroot, eggplant dip, tzatziki.Check the NIP against the following GREEN / AMBER nutrient criteria. GREENAMBER≤2g saturated fat per 100g>2g saturated fat per 100g≤750mg sodium per 100g>750mg sodium per 100gHomemade dips should be assessed using the Ingredients Only Method 00Dips – commercially prepared vegetable, legume or dairy based dips including chutney, relish, pesto, salsa, hummus, beetroot, eggplant dip, tzatziki.Check the NIP against the following GREEN / AMBER nutrient criteria. GREENAMBER≤2g saturated fat per 100g>2g saturated fat per 100g≤750mg sodium per 100g>750mg sodium per 100gHomemade dips should be assessed using the Ingredients Only Method Cream or sour cream based dipsRelishAll relish varieties are AMBER by ingredient. They should be used sparinglyFlavour toppings and syrupsFlavour topping or syrup (e.g. chocolate):up to 1 tablespoon when served with 250ml of reduced fat milkFlavour topping or syrup (e.g. chocolate):up to 1 tablespoon when served with 250ml of full fat milkFlavour topping or syrup (e.g. chocolate) when not added to milk drinksCondiments, spices, spreads, stock, sauces, flavourings, dressings, dips, topping and confectionery contFlavour powdersFlavour powder (e.g. hot chocolate):up to 2 heaped teaspoons when served with 250ml of reduced fat milk? metric cup of powder to 1 litre of reduced fat milkFlavour powder (e.g. hot chocolate):up to 2 heaped teaspoons when served with 250ml of full fat milk.? metric cup of powder to 1 litre of full fat milkFlavour powder (e.g. hot chocolate)when not added to milk drinksConfectioneryAll types sold separately or added to products including boiled lollies, carob, chocolate (including choc chips and chocolate coating), 100s and 1000s, liquorice, soft lollies, cough lollies, juice jelliesYoghurt or carob coatedCream filling, icingChocolate spreadsFlavoured jelly crystals DrinksCLASSIFICATIONGREENAMBERREDWater – plain or flavouredWater (plain, tap, spring, mineral, sports or sparkling with no added sugar) Water flavoured with natural essenceArtificially sugar sweetened flavoured watersRecommended serve size ≤600ml)Sugar sweetened flavoured waters (e.g. sports waters)Soft drinksArtificially sweetened soft drinks including diet, no or low sugar Recommended serve size ≤600ml)Sugar sweetened soft drinksEnergy and sports drinksSugar sweetened flavoured energy drinks and/orenergy drinks containing guaranaRecommended serve size ≤600mlCommercial iced teaArtificially sweetened teas (e.g. hot and iced tea)Sugar sweetened teas (e.g. hot and iced tea)Tea, coffee, hot chocolate, mochaTea, coffee with or without reduced fat milk or powdered skim milk (first ingredient must be milk / milk solids) Hot chocolate, mocha made on reduced fat milk without cream and marshmallow See below for specific allowancesup to 1 tablespoon of flavour syrup when served with 250ml of reduced fat milkup to 2 heaped teaspoons of flavour powder when served with 250ml of reduced fat milk? metric cup of flavour powder to 1 litre of reduced fat milkTea/coffee made with full fat milk or powdered full fat milk (milk / milk solids will be listed first in the ingredients list)Hot chocolate, mocha made with full fat milk without cream and marshmallowSee below for specific allowancesup to 1 tablespoon of flavour syrup when served with 250ml of full fat milkup to 2 heaped teaspoons of flavour powder when served with 250ml of full fat milk? metric cup of flavour powder to 1 litre of full fat milkTea/coffee (milk substitute – first ingredient not milk) Hot chocolate, mocha (full fat milk) with cream Drinks contDrinks contDairy and dairy alternative drinksMilk (reduced fat) plainflavouredbuttermilkevaporatedpowdered (milk first ingredient)Commercial milk drinks plain or flavoured (reduced fat) – may contain artificial sweetenersRecommended serve size is ≤375mlSoy drink (reduced fat) plain or flavoured. Choose calcium fortified. May contain artificial sweetenersRecommended serve size is ≤375mlOat, rice and almond drinks plain or flavoured. Choose calcium fortified. May contain artificial sweetenersRecommended serve size is ≤375mlLiquid breakfast drinks made of reduced fat milk Recommended serve size is ≤375mlMilk (full fat)plainflavouredevaporatedpowdered (milk first ingredient)Commercial milk drinks plain or flavoured (full fat). May contain artificial sweeteners. Recommended serve size is ≤375mlSoy drink (full fat) plain or flavoured. Choose calcium fortified. May contain artificial sweetenersRecommended serve size is ≤375mlCoconut ‘milk’ style beverages with added calciumRecommended serve size is ≤375mlLiquid breakfast drinks made of full fat milk Recommended serve size is ≤375mlFull or reduced fat:creamcoconut creamcoconut milkpowdered milk substituteMilk-like products / coffee whiteners made of casein protein, coconut oil, sugar and a range of other additivesMilkshakes, smoothies, milk drinks, hot chocolate made with reduced fat milk (no ice-cream or cream)Recommended serve size is ≤375mlSee below for specific allowancesup to 1 tablespoon of flavour syrup when served with 250ml of reduced fat milkup to 2 heaped teaspoons of flavour powder when served with 250ml of reduced fat milk? metric cup of flavour powder to 1 litre of reduced fat milkMilkshakes, smoothies, milk drinks, hot chocolate made with full fat milk and/or ice-cream that meets the AMBER Nutrient criteria table detailed below (no cream)Recommended serve size is ≤375mlSee below for specific allowancesup to 1 tablespoon of flavour syrup when served with 250ml of full fat milkup to 2 heaped teaspoons of flavour powder when served with 250ml of full fat milk? metric cup of flavour powder to 1 litre of full fat milkMilkshakes, milk drinks, hot chocolate cream or ice-cream that does not meet the AMBER Nutrient criteria table.-26739852407920All ice-creams, milk- or soy-based ices, dairy desserts and milk-based puddings.Check the NIP against the following AMBER / RED nutrient criteria. Milk must be listed as first ingredient.AMBERRED≤600kJ energy per serve>2g energy per serve≤3g saturated fat per serve>3g saturated fat per serve00All ice-creams, milk- or soy-based ices, dairy desserts and milk-based puddings.Check the NIP against the following AMBER / RED nutrient criteria. Milk must be listed as first ingredient.AMBERRED≤600kJ energy per serve>2g energy per serve≤3g saturated fat per serve>3g saturated fat per serveIce crushers and slushiesIce crushes and slushies at least 99% fruit juice ANDno added sugar ANDmaximum serve size 200mlIce crushers and slushies less than 99% fruit juice ORadded sugar ORserve size greater than 200mlCordialsAll typesDrinks containing guaranaAll typesFruit and vegetable juicesFruit and vegetable juice at least 99% fruit juice ANDno added sugar AND maximum serve size 250ml Fruit and vegetable juice less than 99% fruit juice ORadded sugar ORserve size greater than 250ml Coconut waterAt least 99% coconut water AND maximum serve size 250ml less than 99% coconut water OR with added sugar ORserve size greater than 250mlFruit drinksAll types ................
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