St Joseph s College. Site Name: Site Number: Joseph Kelly/Simon Skelton. Chef / Manager: Frank O Reilly. Operations Manager:

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1 Site Name: St Joseph s College Site Number: 1901 Chef / Manager: Operations Manager: Joseph Kelly/Simon Skelton Frank O Reilly Date submitted: July 2018

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4 Recommended minimum serves Total serves Supper Dessert Dinner Afternoon tea Lunch Morning tea Breakfast nudge serve summary Complete the following tables with an estimate of the total serves of each food group provided by the menu per day. This includes all items that are offered daily such as breakfast buffet items. The figure in each total serve column should exceed the recommended minimum serves, apart from discretionary foods which should no more than the maximum specified. tuesday week one - food groups Number of Serves Grains (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn Fruit Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) Discretionary foods (high fat/sugar) *Please name item Biscuit 1. Crumbl e topping Jatz 3 0-4

5 Recommended minimum serves Total serves Supper Dessert Dinner Afternoon tea Lunch Morning tea Breakfast nudge serve summary friday week one - food groups Number of Serves Grains (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn Fruit Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) Discretionary foods (high fat/sugar) *Please name item 1. Blueber ry muffin 1. Tim Tams 2 0-4

6 Recommended minimum serves Total serves Supper Dessert Dinner Afternoon tea Lunch Morning tea Breakfast nudge serve summary monday week two - food groups Number of Serves Grains (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn Fruit Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) Discretionary foods (high fat/sugar) *Please name item 1. Cookie 1. Crispy Schnitz el 2. Jelly and custard 2. Choc milk and cookies 6 0-4

7 Recommended minimum serves Total serves Supper Dessert Dinner Afternoon tea Lunch Morning tea Breakfast nudge serve summary wednesday week 3 - food groups Number of Serves Grains (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn Fruit Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) Discretionary foods (high fat/sugar) *Please name item 1. Choc chip cookie 1. Ice cream 2 0-4

8 Recommended minimum serves Total serves Supper Dessert Dinner Afternoon tea Lunch Morning tea Breakfast nudge serve summary thursday week 4 - food groups Number of Serves Grains (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn Fruit Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) Discretionary foods (high fat/sugar) *Please name item 1. Bacon 1. Choc chip muffin 1. Vanilla bean cake 3 0-4

9 Recommended minimum serves Total serves Supper Dessert Dinner Afternoon tea Lunch Morning tea Breakfast nudge serve summary saturday week 4 - food groups Number of Serves Grains (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn Fruit Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) Discretionary foods (high fat/sugar) *Please name item 1. Hash Brown 2. Pies 1. BBQ Chicken Pizza 2.Vego pizza 2. Ice cream with the works Garlic Bread

10 nudge checklist Breakfast YES NO COMMENTS 1. At least 50% of breakfast cereals are nudge approved (see Nudge Navigator for guidance) 2. Wholemeal and wholegrain bread options are provided Fresh, frozen or canned fruit is available every day. If offered fruit juice is at least 99% fruit content with no added sugar Reduced fat dairy products are offered as a choice (e.g. reduced fat milk, yoghurt) 5. If there is ONE hot Bain Marie or buffet is to include nudge approved options on a minimum of 3 days a week. If there is TWO or MORE hot Bain Marie or buffet options, 1 of these options is to be made up of nudge approved recipes on a minimum of 5 days per week. The nudge approved recipe is required to have at least 1 serve of fruit or vegetables e.g berry and banana smoothie or poached sumac egg on toast with spinach and tomato. See nudge Navigator for approved recipes. 6. Hash browns, sausages, bacon, pastries, donuts and other discretionary food items high in fat or sugar are limited to twice a week unless contractually specified. Main Meals Lunch and Dinner The hot Bain Marie or buffet includes at least 1 nudge approved main meal (this can be made up of a wet dish and sides to meet the nudge Recipe Guidelines). See nudge Navigator for approved recipes. At least 1 serving of raw vegetables (salad) is listed on the menu on at least 5 days of every week s menu At least 3 to 4 main meals per week are based on red meat. Fish or seafood is offered at least twice a week (this includes canned fish on a salad buffet)

11 nudge checklist Main Meals Lunch and Dinner No more than 2 deep fried meals are listed on the menu each week (this includes hot chips, chicken parmigiana, fish in batter). At least 3 desserts on offer per week are nudge approved. See nudge Navigator for approved recipes. Wherever possible the nudge approved choices are the first or prominent choices on offer. Where possible, vegetables and/or legumes should be incorporated into all wet dishes. 8. Fresh, chilled water is available always. Mid Meal At least 1 serving of food and/or drink from a Core Food Group is available at morning tea, afternoon tea and supper everyday. Discretionary foods are limited and do not exceed the Dietary Guidelines Recommendations unless contractually specified. House made snacks ideas are available on the nudge Navigator. Special Diets Suitable meal options are available for students with dietary requirements and care is taken to avoid cross contamination. Vegetarian meals when provided include a high-quality source of protein daily (lunch or dinner), e.g. beans, lentils, tofu.

12 feedback Your comments and questions. We love your ideas and feedback too! GFD feedback and comments:

13 appendices 1. Recommended average daily number of serves from each of the five food groups for children and adolescents 2. Australian Guide to Healthy Eating Serve Sizes 3. Australian Guide to Healthy Eating

14 recommended daily serves Recommended average daily number of serves from each of the five food groups for children and adolescents Vegetables & legumes Fruit Grain (cereal) foods, mostly wholegrain Lean meat and poultry, fish, eggs, nuts and seeds, and legumes/beans Milk, yoghurt, cheese and/or alternatives Discretionary choices Toddlers ** ½ ½ Boys ½ ½ ½ 1 ½ 4 1 ½ ½ ½ 2 ½ ½ ½ 3 ½ ½ ½ 3 ½ 0-5 Girls ½ ½ ½ 1 ½ 4 1 ½ 1 ½ ½ ½ 3 ½ 0-2 ½ ½ 3 ½ 0-2 ½ Pregnant ½ 3 ½ 0-3 Breastfeeding 5 ½ ½ 4 0-3

15 what is a serve size? what is a serve of vegetables? a standard serve is about 75g ( kj) or: ½ cup cooked green or orange vegetables (for example, broccoli, spinach, carrots or pumpkin) ½ cup cooked dried or canned beans, peas or lentils (preferably with no added salt) 1 cup green leafy or raw salad vegetables ½ cup sweet corn ½ medium potato or other starchy vegetables (sweet potato, taro or cassava) 1 medium tomato

16 what is a serve size? what is a serve of fruit? A standard serve is about 150g (350kJ) or: 1 medium apple, banana, orange or pear 2 small apricots, kiwi fruits or plums 1 cup diced or canned fruit (no added sugar) Or only occasionally: 125ml (½ cup) fruit juice (no added sugar) 30g dried fruit (for example, 4 dried apricot halves, 1½ tablespoons of sultanas)

17 what is a serve size? what is a serve of grain* (cereal) food? A standard serve is (500kJ) or: 1 slice (40g) bread ½ medium (40g) roll or flat bread ½ cup (75-120g) cooked rice, pasta, noodles, barley, buckwheat, semolina, polenta, bulgur or quinoa ½ cup (120g) cooked porridge ²/³ cup (30g) wheat cereal flakes ¼ cup (30g) muesli 3 (35g) crispbreads 1 (60g) crumpet 1 small (35g) English muffin or scone

18 what is a serve size? what is a serve of lean meat and poultry, fish, eggs, nuts and seeds, and legumes/beans* ( kJ): 65g cooked lean red meats such as beef, lamb, veal, pork, goat or kangaroo (about g raw) 80g cooked lean poultry such as chicken or turkey (100g raw) 100g cooked fish fillet (about 115g raw) or one small can of fish 2 large (120g) eggs 1 cup (150g) cooked or canned legumes/beans such as lentils, chick peas or split peas (preferably with no added salt) 170g tofu 30g nuts, seeds, peanut or almond butter or tahini or other nut or seed paste (no added salt)*

19 what is a serve size? what is a serve of milk*, yoghurt*, cheese* and/or alternatives? ( kJ): A standard serve is ( kJ): 1 cup (250ml) fresh, UHT long life, reconstituted powdered milk or buttermilk ½ cup (120ml) evaporated milk 2 slices (40g) or 4 x 3 x 2cm cube (40g) of hard cheese, such as cheddar ½ cup (120g) ricotta cheese ¾ cup (200g) yoghurt 1 cup (250ml) soy, rice or other cereal drink with at least 100mg of added calcium per 100ml *Choose mostly reduced fat If you do not eat any foods from this group, try the following foods, which contain about the same amount of calcium as a serve of milk, yoghurt, cheese or alternatives (note: the kilojoule content of some of these serves (especially nuts) is higher so watch this if trying to lose weight). 100g almonds with skin 60g sardines, canned in water ½ cup (100g) canned pink salmon with bones 100g firm tofu (check the label as calcium levels vary)

20 what is a serve size? what is a serve of discretionary choices? ( kJ) A standard serve is ( kJ): 2 scoops (75g) ice-cream 2 slices (50-60g) processed meats, salami or mettwurst 1 ½ thick or 2 thin (50-70g) regular sausages ½ snack-size packet (30g) salty crackers or crisps 2-3 (35g) sweet plain biscuits 1 (40g) donut 1 slice (40g) plain cake/small cake-type muffin 5-6 (40g) sugar confectionary/small lollies 1 tbsp. (60g) jam or honey ½ bar (25g) chocolate 2 tbsp. (40g) cream 1 tbsp. (20g) butter 1 can (375ml) soft drink (sugar sweetened) ¼ pie or pastie (60g) commercial meat pie or pastie (individual size) 12 (60g) fried hot chips

21 what is a serve size? Higher added sugars Higher fat Higher fat and added sugars Energy drinks Fruit drinks Honey Jams, marmalade Some sauces Sugar Sugar confectionary Sweetened soft drinks and cordials Sweetened waters Syrups Bacon, ham Butter, cream, ghee Certain tacos, nachos, enchilada Crisps Dairy blends Frankfurts etc Meat pies Pastry Pizza Potato chips Quiche Salami/mettwurst Some processed meats Some sauces/dressings Spring roll Biscuits Cake Chocolate/Bars Dessert custards Doughnuts Ice cream Iced Buns Muesli bars Puddings Slices Some confectionary Some sauces/ dressings Sweet muffins Sweet pastries Sweet pies and crumbles

22 Australian guide to healthy eating references 1. Australian Dietary Guidelines, National Health and Medical Research Council, 2013, 2. Australian Guide to Healthy Eating, National Health and Medical Research Council, 2013,

Step 2: Nudge Your Menu. Assessment Tool. Step 2: Nudge Your Menu. Assessment Each site then Tool completes the tool making modifications to

Step 2: Nudge Your Menu. Assessment Tool. Step 2: Nudge Your Menu. Assessment Each site then Tool completes the tool making modifications to nudge your menu assessment tool Step 2: Nudge Your Menu Assessment Tool Step 2: Nudge Your Menu Assessment Each site then Tool completes the tool making modifications to Each site then completes the the