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

Transcription

1 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 menu as you go. tool with menu modifications as part of the process Site Name: St Joseph s College Site Number: 1901 Chef/ Manager: Operations Manager: Date submitted to Nudge Navigator: Joseph Kelly/Simon Skelton Frank O Reilly April 2018

2 Introduction The Nudge Your Menu Assessment Tool guides chefs and site managers in menu design and compliance. It is designed to be a quick and easy tool to assess nutrition balance and adequacy, along with meeting Nudge and Alliance Standards. This is an important part of our ongoing commitment to better health and wellbeing via Nudge. A Nudge Your Menu Assessment will ensure that: o The five food groups are available daily, and meet the minimum recommended number of o Nudge approved choices are featured on the menu and are also the prominent choice o Discretionary foods (nutrient poor, high kilojoule foods which are typically high in fat and/or sugar) are limited and healthy alternatives are offered at all times o Special dietary requirements are considered across all menu planning

3 Nudge Menu Development Procedure Nudge Menu Report Navigator Clients may request a detailed menu report. It may include a site visit by an Accredited Practising Dietitian. This is done by ing a request to: Nudge.Support@spotless.com.au Step 1: Menu Development Each menu cycle, the site will develop a new draft menu to meet the needs of the client, as well as Nudge and Alliance standards. Nudge approved recipes can be found on the Nudge Navigator Step 2: Nudge Your Menu Assessment Tool Step 2: Nudge Your Menu Assessment Tool Each site then completes the Nudge Your Menu Assessment Tool Each site then completes the tool with menu modifications as part of the process Then the site will make any modifications needed to the menu Step 3: Submit to GFD Upload the draft Menu and Nudge Your Menu Assessment Tool to the Nudge Navigator. Nudge.Support@spotless.com.au and await feedback from GFD.

4 Ongoing advice and support is available through GFD How to use the tool STEP 1: Complete the serve summary tables for each food group on the assigned days Use the table on the following pages (see Appendix 1 for recommended serve sizes and Dietary Guidelines). Please Note: Muffins/biscuits/cakes with fruit are considered discretionary foods; not a fruit serve Ice cream and cream are not dairy items; they are discretionary due to a high fat content Potato, corn and sweet potato are vegetables not grains. STEP 2: Complete the Nudge checklist and provide additional information where possible. The more information that is provided, the better. STEP 3: Upload the draft Menu and Nudge Your Menu Assessment Tool to the Nudge Navigator. Please also submit the recipes for chosen days. Include the number of, and amount of each ingredient in kg/grams/mls. Nudge.Support@spotless.com.au when complete and await feedback from GFD Nutritionist on any final changes.

5 Nudge Serve Summary Tuesday Week 1 Food Groups Number of Serves B.F M.T Lunch A.T. Dinner Dessert Supper Total Recommended minimum Grains (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn 6 3 n/a n/a Fruit n/a Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) 2 1 n/a n/a Discretionary foods (high fat/sugar) *Please name item 1.milo cup 2.muffin n/a 2 0-4

6 Friday Week 1 Food Groups Number of Serves B.F M.T Lunch A.T. Dinner Dessert Supper Total Recommended minimum Grains (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn n/a n/a Fruit n/a Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) 2 1 n/a n/a Discretionary foods (high fat/sugar) 1. banana bread n/a 2. mud cake *Please name item

7 Monday Week 2 Food Groups Number of Serves B.F M.T Lunch A.T. Dinner Dessert Supper Total Recommended minimum Grains (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn n/a n/a Fruit n/a Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) 2 2 n/a n/a Discretionary foods (high fat/sugar) *Please name item 1. meat pie n/a 1.cheesecake 2 0-4

8 Thursday Week 4 Food Groups Number of Serves B.F M.T Lunch A.T. Dinner Dessert Supper Total Recommended minimum Grains (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn n/a n/a Fruit n/a Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) n/a n/a Discretionary foods (high fat/sugar) 1. mac cheese n/a 2.Vanilla bean cake *Please name item

9 Wednesday Week 3 Food Groups Number of Serves B.F M.T Lunch A.T. Dinner Dessert Supper Total Recommended minimum Grain (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn 3 4 n/a n/a Fruit n/a Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) 2 1 n/a n/a Discretionary foods (high fat/sugar) *Please name item 1. chop chip cookie n/a 2. Ice cream 3.muesli bar 3 0-4

10 Saturday Week 4 ** Saturday s are excluded from assessment** Food Groups Number of Serves B.F M.T Lunch A.T. Dinner Dessert Supper Total Recommended minimum Grains (cereal, bread, rice, pasta, noodles) Vegetable & legumes including potato, corn n/a n/a n/a n/a n/a n/a n/a n/a 7 n/a n/a n/a n/a n/a n/a n/a n/a 5.5 Fruit n/a n/a n/a n/a n/a n/a n/a n/a 2 Dairy (Milk, Cheese, Yoghurt, Custard) Meat & alternatives (legumes, eggs, tofu) Discretionary foods (high fat/sugar) n/a n/a n/a n/a n/a n/a n/a n/a 3.5 n/a n/a n/a n/a n/a n/a n/a n/a 2.5 n/a n/a n/a n/a n/a n/a n/a n/a 0-4 *Please name item

11 Nudge Checklist Breakfast YES NO COMMENTS At least 50% of breakfast cereals are Nudge approved (see Nudge Navigator for guidance) 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) 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. yes yes yes yes yes 6. If cooked breakfasts are on offer, include at least 1 x cooked vegetable side such as grilled mushrooms, sautéed spinach, slow roasted tomatoes. no 7. 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. yes Main Meals Lunch and Dinner 1. 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. yes 2. At least 1 serving of raw vegetables (salad) is listed on the menu on at least 5 days of every week s menu 3. At least 3 to 4 main meals per week are based on red meat. 4. Fish or seafood is offered at least twice a week (this includes canned fish on a salad buffet) 5. No more than 2 deep fried meals are listed on the menu each week (this includes hot chips, chicken parmigiana, fish in batter).

12 6. At least 3 desserts on offer per week are Nudge approved. See Nudge Navigator for approved recipes. 7. 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 at all times. Mid Meal 1. At least 1 serving of food and/or drink from a Core Food Group is available at morning tea, afternoon tea and supper everyday. 2. 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 3. Suitable meal options are available for students with dietary requirements and care is taken to avoid cross contamination. 4 Vegetarian meals when provided include a high quality source of protein on a daily basis (lunch or dinner), e.g. beans, lentils, tofu.

13 Your comments and questions. We love your clever ideas and feedback too! GFD Feedback and Comments:

14 Appendices 1. Recommended average daily number of 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

15 Recommended average daily number of 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

16 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

17 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)

18 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

19 A standard serve is ( 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)*

20 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 (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)

21 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

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23 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,