St Joseph s Term 4. nudge your menu. review report. Author: Scoop Nutrition Date: October ` School/Term. School/Term

Transcription

1 St Joseph s Term 4 nudge your menu review report Author: Scoop Nutrition Date: October 2018 ` School/Term School/Term

2 Introduction A comprehensive qualitative menu review has been conducted on the Term 4, 4-week cyclic menu for St Joseph s. The assessment aims to ensure that the menu is suitable to enable students to meet nutritional requirements for growth and development, sporting capacity, academic performance and wellbeing. It also addresses important considerations with special dietary requirements and a culturally appropriate or targeted menu for your students and setting. The menu has been assessed against the Spotless Nudge Your Menu Assessment Tool. This tool has been developed by Accredited Practising Dietitians and assesses food group adequacy with the NHMRC 2013 Australian Guide to Healthy Eating for adolescents. The tool also contains a detailed checklist designed to assess healthier catering and compliance with Nudge criteria. Within each menu Nudge approved choices are featured as the healthier option. Nudge approved meals must meet strict guidelines and recipe nutrition criteria developed exclusively for Spotless by Nutrition Australia. Accredited Practising Dietitians from Scoop Nutrition have been involved in the menu development and review process. 2

3 The menu is required to meet all criteria to be eligible for menu compliance. The menu assessment will ensure that: Five food groups are available daily, and meet recommended number of serves according to the Australian Guide to Healthy Eating Nudge approved choices feature at each meal service and are the prominent choice Healthier catering practices are followed according to established guidelines Discretionary foods (nutrient poor, high kilojoule foods which are typically high in fat and/or sugar) are limited and do not exceed the Dietary Guideline Recommendations unless contractually specified. St Joseph s term 4 menu meets the majority of Nudge guidelines and a staged approach will occur over to meet Nudge compliance. Please see menu review below. If you have any questions or concerns regarding the menu review please do not hesitate to contact us. 3

4 Setting and Target Audience The St Joseph s menu is the primary source of nutrition for boarders and must therefore meet the dietary requirements of year old young men. The menu must provide adequate energy and nutrients to encourage growth and development, promote concentration and learning, and fuel participation in daily physical activity and competitive sport, without promoting unhealthy weight gain or contributing to long term dietary related health issues. 4

5 Nudge Your Menu Assessment Tool The Nudge Your Menu Assessment Tool revealed that there is an abundant of choice available for the students. Overall the menu was found to provide a wide variety of meals and snacks and the capacity to meet the nutrition needs of a diverse student population who are still in an active stage of growth and development. The food service provides adequate variety and choices for students to self-select a nutritious meal plan each day from all food groups. This relies on the students making healthy eating decisions and ongoing nutrition education is encouraged. 5

6 Variety Scoop Nutrition was impressed by the variety of meal options at St Joseph s. The food service provides more than adequate variety and choices to plate up a healthy, well-balanced meal, however this relies on the students making healthy eating decisions. The dishes show a high level of variety, cultural diversity and age-appropriate items. 6

7 Breakfast It is positive to note that Nudge approved recipes are included in the hot Bain Marie or buffet at least three times a week. As St Joseph s only have one hot Bain Marie or buffet option available at breakfast time, the Nudge Your Menu Assessment Tool Checklist stipulates that Nudge approved options only need to be included on a minimum of 3 days a week. It must be noted that dishes with hash browns, sausages, bacon and pastries exceed the guidelines and are provided more than twice a week on most weeks. For example, week 1 contains hash browns on Tuesday, ham & cheese muffins and pizza on Thursday and bacon and sausage on Sunday. Therefore, breakfast is still an area of work for future menu planning. Further changes will be made overtime to meet the student needs. Explore alternate sides such as smashed avocado, grilled tomatoes, mushrooms, omelettes, fruit pancakes to offer at breakfast tea instead of bacon, sausages and pizza. Nudge approved items that feature on the term 4, 2018 menu include s, beans scrambled eggs and mushrooms, berry ricotta, pancakes with yoghurt and berries, poached eggs with baked beans, omelette and stewed fruit. Other options available at breakfast include wholemeal and wholegrain bread with a variety of spreads, varying dairy products (full cream, skim milk, soy milk, yoghurt), dry cereals (at least 50% Nudge approved to meet criteria) and fresh fruit. 7

8 Main Meals The hot Bain Marie includes at least 1 Nudge approved main meal per day, at least 1 serving of a raw salad at lunch and dinner and at least 2 hot vegetables and starch at dinner. There are no more than 2 deep fried meals per week. The salad bar at lunch and dinner offers a variety of foods including daily selection of freshly made salad, mixed salad, sliced salad vegetables, dressings, white, wholemeal and multigrain bread, deli meats, cheese and fresh fruit. Nudge approved main meals that appear on the term 4 menu include: Roast chicken with garlic and rosemary served with roasted carrots, braised cabbage and roasted potatoes Grilled Chicken burger with guacamole Roast leg of lamb with garlic and rosemary served with corn kernels, roast pumpkin Baked Hoki with a cheese and chive crust served with broccoli, sweet potato and brown rice Chickpea and pumpkin salad Beef sirloin served with peas, corn on the cob and a couscous salad Beef and bean burrito Chickpea and baby beetroot salad Sweet and sour pork with hokkien noodles Tandoori chicken cutlets with steamed chat potatoes Beef rump with a pepper and rosemary crust served with broccoli, sweet potato and roasted potatoes Thai pork salad with pineapple and shredded vegetables in a roll Chicken cacciatore served with ratatouille and pasta Tuna and chickpea salad Pork with lemongrass and ginger with jasmine rice Tennessee smoked beef casserole served with zucchini, and carrots Portuguese Peri Peri chicken served with peas, sweet potato and roasted chat potatoes Tuna pasta salad Beef fajita with tomato salsa Capsicum and lamb pasta bake Slow cooked Asian beef casserole served with beans and roasted sweet potato Singapore pork with rice and vegetables Buffalo chicken salad wrap 8

9 It must be noted that there are still some areas of work needed for main meals and this change will occur overtime based on student needs. Meal items and substitutions such as wholemeal pita bases for pizzas, grilled calamari instead of crumbed calamari, grilled chicken instead of tempura chicken, grilled chicken schnitzels, shepherds pies with sweet potato mash instead of meat pie and lower fat meat options could be explored instead of crispy chicken schnitzel, Mexican hot dogs, bbq chicken pizza, pie van, nachos, and pepperoni pizzas. At this current stage due to discussions and advice from St Joseph s, the St Joseph s Saturday pie van and Schnitzel night is excluded from the Nudge Assessment. 9

10 Discretionary items Discretionary foods are limited and do not exceed the Dietary Guidelines Recommendations on majority of days. As shown in the Nudge Your Menu Assessment Tool, Tuesday Week 1 does not exceed the number of discretionary items per day whereas Friday Week 1, Monday Week 2 and Thursday Week 4 do exceed the discretionary items per day. Morning and afternoon tea are still an area of work for future menu planning. Further changes will be made overtime to meet the student needs. It is positive to see some changes occurring such as the inclusion of beery smoothie, homemade banana muffins, dried fruit pack, homemade apple muffins, muesli bars, and apple slice to the term 4 menu. Dessert is a further area of work needed for menu planning. Continue to include more fruit based desserts to the menu and consider offering natural Greek yoghurt and fruit salad as part of every dessert. The term 4 menu currently includes too many discretionary items such as ice-cream, chocolate mousse, icy poles, pavlova, and chocolate mud cake. 10

11 Special diets Vegetarian meals are listed at all main meals and on most days, include a high quality source of protein. Examples include: Falafel and slaw pita pockets Cauliflower and falafel patties Vietnamese Tofu Salad Bean fajitats Chickpea curry Bean burrito Bean masaman Hoisin tofu Tofu with lemongrass and ginger Balsamic tofu skewers Vegetarian taco s Sweet and sour tofu Falafel wrap Bean and vegetable casserole Hoisin tofu Crumbed tofu The food service is equipped to cater for other allergens and special diet requests and Scoop Nutrition dietitians are currently involved in a project involving new systems and training for staff in consultation with Alliance. 11

12 Appendix 1: Menu week one monday tuesday wednesday thursday friday saturday sunday breakfast middle school breakfast senior school hash brown, baked beans, hash brown, baked beans ham and cheese muffin pizza, spaghetti ham and cheese muffin pizza, spaghetti beans, scrambled eggs mushrooms daily with a selection of breakfast cereals, full cream & low fat milk, soya milk, assorted breads for toasting including hi fibre options, english muffins, spreads, preserves, greek yogurt, poached & fresh fruit. accompanied by 100% fruit juice, tea & coffee big sunday breakfast w grilled bacon, fried eggs, grilled sausage, spaghetti m/t fried rice flavoured yogurt selection cup cake banana bread muffins apple slice flavoured yogurt selection fried rice banana bread muffins cup cake fresh fruit fresh fruit lunch students fettucine beef meatballs tempura chicken and slaw pita pockets grilled chicken burger with guacamole beef nacho s, lite sour cream crumbed calamari/wedges st joseph s saturday pie myo bbq cook your own bbq grilled chicken, salad bar and condiments vegetarian fettucine primavera felafel and slaw pita pockets cauliflower and felafel patties vegetarian nacho s, sour cream vietnamese tofu salad vegetarian spinach rolls vegetarian sausages salad bar daily selection of whole-meal & multi-grain breads with a selection of deli meats, salads & sauces dinner middle school dinner senior school joey's crispy chicken schnitzel roast chicken with garlic & rosemary grilled steak diane sauce roast chicken diane sauce roast leg of lamb with garlic & rosemary baked hoki cheese and chive crust sports night spaghetti lamb bolognaise with parmesan cheese bbq yr. 7&8 ham and pineapple pizza beef sirloin with herb crust, onion rings vegetarian tofu schnitzel bean faijitas cheesy green pasta chick pea curry pasta napoli vegetarian pizza chick pea curry vegetables steamed peas, corn roast carrots, braised cabbage corn kernels, roast pumpkin broccoli, sweet potato garlic mushrooms, roast cauliflower starch mash potatoes roast potatoes cheesy baked potatoes brown rice garlic bread baked cheese fingers fries n/a peas corn on the cob salad penne basil nicoise tandoori chicken rice tuna pasta chickpea and pumpkin salad bar & condiments cous cous, garden salad dessert jelly/custard stewed apple & cinnamon custard ice cream w toppings fresh fruit salad ice cream/fruit salad icy poles ice cream w the works supper choc milk & cookies jatz & cheese sliced watermelon pikelets & jam tim tams weekend choice weekend choice 12

13 week two monday tuesday wednesday thursday friday saturday sunday breakfast middle school breakfast senior school fried egg baked beans fried egg baked beans potato and ham hash cups, spaghetti potato and ham hash cups, spaghetti baked beans scrambled eggs berry ricotta big sunday breakfast with grilled bacon, fried eggs, grilled sausage, spaghetti daily with a selection of breakfast cereals, full cream & low fat milk, soya milk, assorted breads for toasting including hi fibre options, english muffins, spreads, preserves, greek yogurt, poached & fresh fruit. accompanied by 100% fruit juice, tea & coffee m/t lunch students berry smoothie grilled sausage wholemeal roll beef and bean burrito grilled sausage wholemeal roll cherry coconut slice homemade apple muffin muesli bars berry smoothie muesli bars homemade apple muffin pepperoni pizza vegetarian bean burrito chick pea & burger sweet and sour pork with hokkein noodles vegetables and beans in sweet and sour sauce grilled chicken with caramelised onions thai pork salad with pineapple and shredded vegetables in a roll fresh fruit st joseph s saturday pie falafel & tabouli wrap thai salad with pineapple vegetarian spinach rolls fresh fruit myo bbq cook your own bbq grilled beef, salad bar and condiments vegetable & bean pattie salad bar daily selection of whole-meal & multi-grain breads with a selection of deli meats, salads & sauces dinner beef rump tandoori chicken cutlets sports night middle school joey's crispy pepper and rosemary crust chicken cacciatore crumbed chicken tenderloins beef masaman create your own lamb burgers dinner chicken schnitzel beef rump bbq yr7&8 with chipotle mayo tandoori chicken cutlets senior school pepper and rosemary crust vegetarian tofu schnitzel bean masaman hoisin tofu roasted tandoori vegetables stuffed rice peppers vegetarian pattie crumbed tofu vegetables steamed peas, corn potatoes, carrots spinach, corn broccoli, sweet potato ratatouille stir fry veggies peas w mint butter roast carrots starch mash potatoes basmati rice steamed chat potatoes roast potatoes pasta french fries mash potatoes salad penne basil chick pea and baby beetroot green salad potato, sour cream, herbs caesar salad salad bar & condiments tuna & chick pea, green salad dessert jelly/custard peach s w custard ice cream & toppings chocolate mud cake ice cream/fruit salad icy poles ice cream w the works supper choc milk & cookies banana jatz/cheese twisties pikelets/jam weekend choice weekend choice 13

14 week three monday tuesday wednesday thursday friday saturday sunday breakfast baked beans pancakes with yogurt middle school scrambled eggs and berries, spaghetti breakfast senior school baked beans, scrambled eggs pancakes with yogurt and berries, spaghetti daily with a selection of breakfast cereals, full cream & low-fat milk, soya milk, assorted breads for toasting including hi fibre options, english muffins, spreads, preserves, greek yogurt poached & fresh fruit. accompanied by 100% fruit juice, tea & coffee spaghetti, beans big sunday breakfast w grilled bacon, fried eggs, grilled sausage, spaghetti m/t lunch students fried rice cinnamon donut mud cake homemade berry muffin dried fruit pack cinnamon donut fried rice dried fruit pack homemade berry muffin pork w lemongrass & ginger jasmin rice fresh fruit penne carbonara mexican hot dogs lamb samosa, basmati rice chicken caesar salad wrap st joseph s saturday pie fresh fruit myo bbq cook your own bbq w grilled chicken, salad bar & condiments vegetarian tofu w lemongrass & ginger felafel wrap vegetable pattie vegetable samosa, basmati rice vegetarian taco s vegetarian spinach rolls vegetarian sausages dinner middle school dinner senior school joey's crispy chicken schnitzel tennessee smoked beef casserole portugese piri piri chicken crispy chinese five spice fish in plum sauce sports night beef lasagna bbq yr7&8 bbq meatlovers pizza t-bone steak fried egg vegetarian vegetables tofu schnitzel balsamic tofu skewers sweet potato bean chilli steamed peas, corn zucchini, carrot in olive oil peas, sweet potato stir fried tofu, plum sauce steamed carrots, sautéed mushrooms chick pea curry tomato, olives & capsicum vegetarian pizza stir fry veggies ricotta gnocchi zucchini, garden peas starch mash potatoes cheesy baked potatoes roast chat potatoes jasmin rice garlic bread cous cous sweet potato fries salad rice noodle salad greek salad tuna pasta salad garden salad potato, sour cream, herbs salad bar & condiments asian slaw dessert jelly/custard dressed pavlova ice-cream peach crumble ice cream/fruit salad icy poles ice cream with the works supper choc milk & cookies jatz & cheese noodle snak energy mix popcorn weekend choice weekend choice 14

15 week four monday tuesday wednesday thursday friday saturday sunday breakfast middle school breakfast senior school m/t lunch students poached egg, baked beans home baked danish, spaghetti beans, omelette stewed fruit poached egg, baked beans home baked danish, spaghetti daily with a selection of breakfast cereals, full cream & low fat milk, soya milk, assorted breads for toasting including hi fibre options, english muffins, spreads, preserves,greek yogurt poached & fresh fruit. accompanied by 100% fruit juice, tea & coffee berry smoothie grilled sausage wholemeal roll homemade banana muffin muesli bars grilled sausage wholemeal roll beef fajita with tomato salsa banana cake berry smoothie muesli bars homemade banana muffin capsicum and lamb pasta bake singapore pork with rice and vegetables vegetarian tofu sweet & sour roast vegetable wrap gozleme with spinach fresh fruit gourmet meat pie buffalo chicken salad wrap st joseph s saturday pie roast vegetable fritter with tomato and eggplant sauce big sunday breakfast with grilled bacon, fried eggs, grilled sausage, spaghetti fresh fruit myo bbq cook your own bbq grilled beef, salad bar and condiments felafel wrap vegetarian spinach rolls vegetable & bean pattie salad bar daily selection of whole-meal & multi-grain breads with a selection of deli meats, salads & sauces dinner middle school dinner senior school joey's crispy chicken schnitzel roast pork with crackling slow cooked asian beef casserole slow cooked asian beef casserole roast pork with crackling butter chicken sports night beef ravioli, napolitana sauce bbq yr7&8 create your own homemade burgers chicken parmigano vegetarian tofu schnitzel bean and vegetable casserole hoisin tofu spicy potato curry stuffed rice peppers vegetarian pizza crumbed tofu vegetables steamed peas, corn beans, roast sweet potato spinach, steamed carrots n/a zucchini, cauliflower stir fry veggies braised cabbage starch mash potatoes roast potatoes/rice cheesy baked potatoes/rice basmati rice ravioli french fries mash potatoes salad penne basil bean medley green salad coleslaw caesar salad salad bar & condiments antipasto salad dessert jelly/custard mixed berry pannacotta ice-cream w toppings chocolate mousse ice cream/fruit salad icy poles ice cream with the works supper choc milk & cookies jatz/cheese pikelets/jam sliced watermelon banana weekend choice weekend choice 15

16 16

17 Appendix 2: Nudge Your Menu Assessment Tool (attached separately) 17