Nudge Your Menu Review Report St Joseph s Term 2, 2018 Author: Scoop Nutrition Date: April 2018
A comprehensive quantitative and qualitative menu review has been conducted on the Term 2, 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. 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. We are pleased to report that the menu is successful in meeting 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. 2
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 12-18 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. Background Accredited Practising Dietitians from Scoop Nutrition have been working with Spotless and St Joseph s during 2017 and 2018 menu cycles. 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 more than 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. Variety The menu provides ample choice for varying tastes and food preferences with a continental breakfast every day plus one hot or cold breakfast buffet option and at least two main dishes and a salad at lunch, two main dishes, two vegetables plus a starch and salad at dinner service. The dishes show a high level of variety, cultural diversity and age-appropriate items. 3
Breakfast It is positive to note that Nudge approved recipes are included in the hot Bain Marie or buffet at least twice sometimes three times a week, and we commend the chefs and foodservice staff for menu planning and implementing Nudge to their best capacity within your foodservice environment. 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, and dishes with hash browns, sausages, bacon and pastries are limited to twice a week. Nudge approved items that feature on the term 2, 2018 menu include: Spaghetti, poached egg & spinach Baked Beans and Vegetable Cheese Toast Traditional Porridge Boiled egg, mushroom and spinach Beans, scrambled egg and spinach Spaghetti, avocado and roast tomatoes Boiled egg with tomato and basil salsa Spaghetti, mushrooms and spinach 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. Based on discussions and advice from St Joseph s, the Big Sunday Breakfast is excluded from the Nudge Assessment. 4
Main Meals At most meals, the hot Bain Marie includes at least 1 Nudge approved main meal, at least 1 serving of a raw vegetable/salad and at least 2 hot vegetables. Nudge approved main meal dishes that appear on the term 2 menu include: Irish Stew served with carrot celery and chat potatoes Grilled Chicken Burger with coleslaw Teriyaki Salmon served with beans, pumpkin Tuna Pasta Oven baked fish, potato wedges and tartare sauce Pumpkin Sou Cook your own BBQ Grilled Chicken, salad bar and condiments Moroccan Roast Chicken served with peas carrots and roast potatoes Tennessee Steak Sandwich with charred onions and broccoli corn and mashed potatoes Lamb Massamam served with rice Chicken Cacciatore Cajun chicken tenderloins with lime yoghurt raita, potato wedges Cook your own Grilled Beef with salad bar and condiments Beef & Hummus Casserole served with carrot celery and rice Mustard Roast Beef with peas carrots and steamed chat potatoes Grilled Pork Steak with Hickory Sauce Greek Minced Lamb and Pasta Grilled Lemon and Thyme Chicken Burger Steak Sandwich, with beetroot relish Tomato and Basil soup Roasted Char Sui Pork with pea and carrot and jasmine rice Chicken Fricassee, mustard and tarragon with carrot celery and rice Slow roasted lamb, rosemary, garlic and lemon Grilled Peking Marinated Chicken Breast Honey and Sesame Chicken Drumsticks with jasmine rice Spiced Beef Stir Fry Shaved Lamb Wrap with Tabbouli Chicken and Corn Soup Beef Meatballs with Spaghetti Based on discussions and advice from St Joseph s, the St Joseph s Saturday pie van and Schnitzel night is excluded from the Nudge Assessment. 5
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Discretionary items Discretionary foods are limited and most days do not exceed the Dietary Guidelines Recommendations. It is pleasing to see that at least 3 desserts on offer per week meet the criteria and are Nudge approved. Examples include: Orange jelly with custard Baked Custard Vanilla rice pudding Strawberry jelly with custard Berry yoghurt mousse Apple crumble tower Peaches and custard Pineapple jelly with custard Banana cinnamon mousse It is pleasing to see that changes have been made to morning tea. It must still be noted that morning tea is still an area for future work and Scoop Nutrition will continue to work with the chefs to implement healthier morning tea choices. Some clever, healthy new morning tea ideas include: Sun Dried Tomato Muffin Avocado Pinwheel Maple Berry Muffin Corn and bacon muffin Lemon and poppyseed muffin Pear & raspberry bread Tomato, basil and parmesan muffin 7
Special diets Vegetarian meals are listed at all main meals and on most days, include a high quality source of protein. Examples include: Cauliflower and chickpea burger Vegetable Pattie Pumpkin, kale and tofu curry Vegetarian Omelette Bean burritos Bean and tomato pasta Apricot Chickpea Tagine with sweet potato Spiced Vegetable and Chickpea Roulade Sweet and sour tofu stir fry Tofu Curry Honey and Sesame Tofu with jasmine rice Roast Vegetable Frittata Singapore Noodles with tofu and hoisin sauce Fritter with shredded vegetables Vegetable Burgers served with cottage cheese 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. 8