menu planning for special child & adolescent health ... · menu planning guidelines recommended...

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Carmel Lazarus February 2008Carmel Lazarus February 2008

Menu PlanningMenu Planning for Special for Special

GroupsGroups

Carmel LazarusNutrition Manager & Consultant Dietitian

Email: [email protected] Ph: 0416482199

University of SydneyCarmel Lazarus February 2008Carmel Lazarus February 2008

Child & Adolescent Health StatisticsChild & Adolescent Health Statistics

Childhood overweight and obesity is a major public Childhood overweight and obesity is a major public

health issuehealth issue

Between 1985 and 1995, obesity prevalence in 7Between 1985 and 1995, obesity prevalence in 7--

15yr olds tripled.15yr olds tripled.

Evidence that obesity is developing at a younger Evidence that obesity is developing at a younger

age (AIHW)age (AIHW)

Study indicated most popular activity reported by Study indicated most popular activity reported by

children 5children 5--14yrs watching TV and videos (AIHW, 14yrs watching TV and videos (AIHW,

2000)2000)

Hrs per week spent watching TV > hrs of physical Hrs per week spent watching TV > hrs of physical

activity (Geelong study of adolescents)activity (Geelong study of adolescents)

Social change influencing food preferences/intakeSocial change influencing food preferences/intake


Childcare statisticsChildcare statistics

28% of Australian children attend LDCC28% of Australian children attend LDCC

18% of Australian Children attend family day care18% of Australian Children attend family day care

32% attend preschool32% attend preschool

No. of children in LDCC has doubled from 1991 to No. of children in LDCC has doubled from 1991 to

1999 (AIHW)1999 (AIHW)

No. of children attending family day care increased by No. of children attending family day care increased by

30% (AIHW), same period30% (AIHW), same period

Children spend minimum of 8hrs/day at the centresChildren spend minimum of 8hrs/day at the centres

Children may be at the centres 5 days/weekChildren may be at the centres 5 days/week

Childcare centres should provide 50% of the RDI for Childcare centres should provide 50% of the RDI for

all nutrientsall nutrientsCarmel Lazarus February 2008Carmel Lazarus February 2008

Why is good nutrition important for Why is good nutrition important for

Childcare?Childcare?

Start good nutrition habits earlyStart good nutrition habits early

Halt the rising prevalence of overweight/obesityHalt the rising prevalence of overweight/obesity

Food choices/preferences are developed in Food choices/preferences are developed in

childhoodchildhood

Young children’s eating habits influenced by Young children’s eating habits influenced by

environment, staff other children and parentsenvironment, staff other children and parents

Children spend a lot of time in childcareChildren spend a lot of time in childcare

Eat at least 1 main meal and 2 snacksEat at least 1 main meal and 2 snacks


Menu Planning ConsiderationsMenu Planning ConsiderationsBalance betweenBalance between

–– Amount of foodAmount of food

–– Type of foodType of food

–– Variety of foodVariety of food

Offer opportunity for exploration/learningOffer opportunity for exploration/learning

Good food habits isn’t instinctiveGood food habits isn’t instinctive

–– Need to be given guidanceNeed to be given guidance

Foster formation of sound food habitsFoster formation of sound food habits


Menu Planning ConsiderationsMenu Planning Considerations

Small amount of foods are eaten oftenSmall amount of foods are eaten often

Prefer simplicityPrefer simplicity

Associate food with more than just eatingAssociate food with more than just eating

Children will be actively learning during the Children will be actively learning during the

dayday

Examples set have a great influence on Examples set have a great influence on

the childrenthe children

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Accreditation PrinciplesAccreditation Principleswww.ncac.gov.auwww.ncac.gov.au

Quality Area Quality Area -- HealthHealth

8.1: Food and drink are nutritious and culturally 8.1: Food and drink are nutritious and culturally appropriate and healthy eating habits are appropriate and healthy eating habits are promotedpromoted

8.2: Staff implement effective and current food 8.2: Staff implement effective and current food handling standards and hygiene practiceshandling standards and hygiene practices

Quality Area Quality Area -- Respect for ChildrenRespect for Children

2.4: Mealtimes are pleasant, culturally 2.4: Mealtimes are pleasant, culturally appropriate occasions and provide an appropriate occasions and provide an environment for social learning and positive environment for social learning and positive interaction8.4 Centre acts to control spread of interaction8.4 Centre acts to control spread of infectious diseases…….infectious diseases…….


Nutrients at RiskNutrients at Risk

EnergyEnergy

IronIron

CalciumCalcium

ZincZinc


Menu Planning GuidelinesMenu Planning Guidelines

Food and Nutrition: Directions for NSW 1996Food and Nutrition: Directions for NSW 1996--

2000.”Healthier food choices for child care centres”2000.”Healthier food choices for child care centres”

Caring for ChildrenCaring for Children-- Food, Nutrition & Fun Activities: Food, Nutrition & Fun Activities:

Central Coast Area Health Service Nutrition Dept, Central Coast Area Health Service Nutrition Dept,

Nutrition Australia: Food and Nutrition Accreditation Nutrition Australia: Food and Nutrition Accreditation

Guidelines for Child Care Centres, 2003Guidelines for Child Care Centres, 2003

Nutrition Australia: Menu Planning for Childcare CentresNutrition Australia: Menu Planning for Childcare Centres

NRVsNRVs, 2005, 2005

AGTHE, 1998AGTHE, 1998

NHMRC Dietary guidelines for Children and AdolescentsNHMRC Dietary guidelines for Children and Adolescents


Developing a menu policyDeveloping a menu policy

Important to know what to measure your Important to know what to measure your

menu againstmenu against

Sets guidelines for staff and parentsSets guidelines for staff and parents

Helps ensure adequate nutritionHelps ensure adequate nutrition

Liaise with parents and staff in the Liaise with parents and staff in the

developmentdevelopment

Employ a professional eg. APDEmploy a professional eg. APD


Nutrition ChecklistNutrition Checklist

Caring for the Coast Caring for the Coast –– Central Coast Area Health ServiceCentral Coast Area Health Service

Main Meals Main Meals

–– Lean red meat is included at least 4 x per fortnightLean red meat is included at least 4 x per fortnight

–– Lean white meat is included at least 3 x per fortnightLean white meat is included at least 3 x per fortnight

–– Vegetarian meal is included at least 2 x per fortnightVegetarian meal is included at least 2 x per fortnight

–– Vegetarian meals are based on eggs, cheese, tofu or Vegetarian meals are based on eggs, cheese, tofu or

dried beansdried beans

–– Fruit or vegetable high in Vitamin c is included with the Fruit or vegetable high in Vitamin c is included with the

vegetarian mealvegetarian meal



Snacks Snacks –– planned on menuplanned on menu–– Includes a dairy and/or bread/cereal foodIncludes a dairy and/or bread/cereal food

Breads, Cereals, rice & pastaBreads, Cereals, rice & pasta–– Includes at least 2 serves of bread, cereal, rice, pastaIncludes at least 2 serves of bread, cereal, rice, pasta

–– Select high fibre types (multigrain, w/meal) 4 x per fortnightSelect high fibre types (multigrain, w/meal) 4 x per fortnight

Dairy FoodsDairy Foods–– 3 serves of full cream dairy each day3 serves of full cream dairy each day

Vegetables & FruitVegetables & Fruit–– Menu includes at least 1 serve of vegetables dailyMenu includes at least 1 serve of vegetables daily

–– Menu includes at least 1 serve of fruit dailyMenu includes at least 1 serve of fruit daily

–– Fruit juice, if served, is diluted and limited to once per dayFruit juice, if served, is diluted and limited to once per day

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Menu PolicyMenu Policy

Strategies to comply with the menu policy:Strategies to comply with the menu policy:Milk should be served with……&……..Milk should be served with……&……..

All milk should be…….All milk should be…….

Children will have access to ……. at all timesChildren will have access to ……. at all times

Fruit juice should be………….Fruit juice should be………….

Children will be encouraged to have hands on experience with………Children will be encouraged to have hands on experience with………

Only soy milks with…………. will be used as a milk substituteOnly soy milks with…………. will be used as a milk substitute

Desserts will be based on ………. Or ………..Desserts will be based on ………. Or ………..

Staff should sit with children and ……………Staff should sit with children and ……………

…….will/will not be used as punishment or reward…….will/will not be used as punishment or reward

………………. will be on display for parents and staff………………. will be on display for parents and staff

Morning and afternoon tea should include………….Morning and afternoon tea should include………….

Dairy should be served……….. Times a dayDairy should be served……….. Times a day


MenuMenu

Late Pm teaLate Pm tea

Pm teaPm tea

LunchLunch

Am teaAm tea

Meal Meal

PeriodPeriodTHURSTHURSWEDWEDTUESTUESMONMON

SandwichesSandwichesGrapesGrapesCarrot sticksCarrot sticksCheese & Cheese &

CrackersCrackers

Dried fruit & nutsDried fruit & nutsCroissantCroissantJuice undilutedJuice undilutedSkim MilkSkim Milk

Macaroni with Macaroni with

mince saucemince sauce

Banana CustardBanana Custard

Vegetable Vegetable

RissolesRissoles

Rice puddingRice pudding

Vegetable Vegetable

Soup & BreadSoup & Bread

CustardCustard

Chilli Con Chilli Con

Carne & ChipsCarne & Chips

Vanilla YoghurtVanilla Yoghurt

English muffin English muffin

Fresh cut fruitFresh cut fruit

Toasted Toasted

PikeletsPikelets


Crumpet with Crumpet with

SpreadSpread


Raisin Toast & Raisin Toast &

Peanut butterPeanut butter



MenuMenu

Late Pm teaLate Pm tea

Pm teaPm tea

LunchLunch

Am teaAm tea

Meal Meal

PeriodPeriodTHURSTHURSWEDWEDTUESTUESMONMON

SandwichesSandwichesGrapesGrapesCarrot sticksCarrot sticksCheese & Cheese &

CrackersCrackers

Dried fruit & nutsDried fruit & nutsCroissantCroissantJuice undilutedJuice undilutedSkim MilkSkim Milk

Macaroni with Macaroni with

mince saucemince sauce

Banana CustardBanana Custard

Vegetable Vegetable

RissolesRissoles

Rice puddingRice pudding

VegetableVegetable

Soup & BreadSoup & Bread

CustardCustard

Chilli Con Chilli Con

Carne & ChipsCarne & Chips

Vanilla YoghurtVanilla Yoghurt

English muffin English muffin


Toasted Toasted

PikeletsPikelets


Crumpet with Crumpet with

SpreadSpread


Raisin Toast & Raisin Toast &

Peanut butterPeanut butter



Case Study Case Study –– Child Care CentreChild Care Centre

You are a Consultant You are a Consultant DietitianDietitian and you and you

have been asked to review the menu for a have been asked to review the menu for a

child care centrechild care centre

Where would you start?Where would you start?

How would you assess the menu?How would you assess the menu?

Who would you involve?Who would you involve?


Child Care Menu ReviewChild Care Menu Review

Awareness of NCAC (national) guidelinesAwareness of NCAC (national) guidelines

Quality areasQuality areasQuality Area 2 Respect for Children: 2.4 Quality Area 2 Respect for Children: 2.4 -- Mealtimes are Mealtimes are pleasant culturally appropriate occasions and provide an pleasant culturally appropriate occasions and provide an environment for social learning & positive interactionenvironment for social learning & positive interaction

Quality Area 8 Health: 8.1 Quality Area 8 Health: 8.1 -- Food and drinks are nutritious and Food and drinks are nutritious and culturally appropriate and healthy eating habits are encouraged.culturally appropriate and healthy eating habits are encouraged.8.2 8.2 –– Staff implement effective and current food handling Staff implement effective and current food handling standards and hygiene practices.standards and hygiene practices.


Child Care Menu ReviewChild Care Menu Review

Is there a policy detailing menu objectivesIs there a policy detailing menu objectives

–– Food allergy policy Food allergy policy –– nutnut--free zonefree zone

–– Provide children with at least 50% of their daily RDI in Provide children with at least 50% of their daily RDI in

the form of safe, appetising foodsthe form of safe, appetising foods

Milk served with midMilk served with mid--mealsmeals

All milk should be FCMAll milk should be FCM

Soy milks fortified with calciumSoy milks fortified with calcium

Fruit juice dilutedFruit juice diluted

Lunches contain something from each food groupLunches contain something from each food group

Access to bread / fruit between mealsAccess to bread / fruit between meals

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2 serves bread & cereals2 serves bread & cereals

1 ½ serves dairy1 ½ serves dairy

1 serve meat/alternatives1 serve meat/alternatives

1 serve fruit1 serve fruit

1 serve vegetables1 serve vegetables

Nutrition Australia Menu Planning for Childcare Centres 2002Nutrition Australia Menu Planning for Childcare Centres 2002


Menu Planning for Childcare CentresMenu Planning for Childcare CentresKnow your clienteleKnow your clientele

Conduct a survey regarding food preferences etcConduct a survey regarding food preferences etc

Know your menu objectivesKnow your menu objectives

Have a food and nutrition policyHave a food and nutrition policy

Know your resources availableKnow your resources available

Decide on a menu typeDecide on a menu type

Design a menu templateDesign a menu template

Develop recipesDevelop recipes

Trial recipes and check for menu fundamentals, Trial recipes and check for menu fundamentals, consider diet profilesconsider diet profiles

Revise purchasing plans Revise purchasing plans

Train staffTrain staff

Inform staff/parentsInform staff/parents

Implement and evaluateImplement and evaluate


MENU PLANNING FOR MENU PLANNING FOR

ATHLETESATHLETES


Menu Planning for AthletesMenu Planning for Athletes

Event may be big or small Event may be big or small –– Commonwealth Commonwealth

Games to local BBQ for a sporting teamGames to local BBQ for a sporting team

Understand your target Understand your target –– catering to different catering to different

athletesathletes

Training Training vsvs CompetitionCompetition

Fluid AvailabilityFluid Availability

Adequate Energy and ProteinAdequate Energy and Protein

CHO CHO –– consider GIconsider GI


Menu Planning ConsiderationsMenu Planning ConsiderationsMenu Cycle lengthMenu Cycle length

Meal timesMeal times

SeasonalitySeasonality

Food SafetyFood Safety

CostCost

Resources availableResources available

www.ais.org.auwww.ais.org.au/nutrition/nutrition

Burke L. Burke L. GlycaemicGlycaemic Index: It’s role in Sports Nutrition. Proceedings for GSSI Index: It’s role in Sports Nutrition. Proceedings for GSSI Seminar on Recent Advances in Sports Nutrition. Seminar on Recent Advances in Sports Nutrition.

KiensKiens B. Diet and Exercise Performance: High CHO or high fat? ProceedB. Diet and Exercise Performance: High CHO or high fat? Proceedings for ings for GSSI Seminar on Recent Advances in Sports Nutrition. GSSI Seminar on Recent Advances in Sports Nutrition.

O’Connor H, Hay D. Nutrition sports basics. Australia: JB FairfaO’Connor H, Hay D. Nutrition sports basics. Australia: JB Fairfax Creative Cookingx Creative Cooking


NUTRITION IN SCHOOL NUTRITION IN SCHOOL

CANTEENSCANTEENS

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Fresh Tastes ResourcesFresh Tastes Resources


Menu Planning for School Menu Planning for School

CanteensCanteens

NSW Healthy School Canteen Strategy: Canteen NSW Healthy School Canteen Strategy: Canteen

Menu Planning GuideMenu Planning Guide

NHMRC Dietary Guidelines for Children and NHMRC Dietary Guidelines for Children and

Adolescents, AGPS, 2003Adolescents, AGPS, 2003

The Australian Guide to healthy eatingThe Australian Guide to healthy eating

NRVsNRVs

www.health.nsw.gov.auwww.health.nsw.gov.au

www.schoolcanteens.org.auwww.schoolcanteens.org.au

www.schools.nsw.edu.auwww.schools.nsw.edu.au


Menu Planning GuidelinesMenu Planning GuidelinesRecommended no. of servesRecommended no. of serves

NSW School Canteen Menu Planning GuideNSW School Canteen Menu Planning Guide

55--111166--9955--77CerealsCereals

332222Vegetables, legumesVegetables, legumes

331111FruitFruit

332222Milk, yoghurt, cheeseMilk, yoghurt, cheese

1111½½Lean meat, fish, Lean meat, fish,

poultry, nuts legumespoultry, nuts legumes

11--2211--2211--22Extra FoodsExtra Foods

1212--18yrs18yrs88--11yrs11yrs44--7 yrs7 yrs


Menu Planning Considerations for Menu Planning Considerations for

School CanteensSchool CanteensIncreasing levels of overweight and obesityIncreasing levels of overweight and obesity

Ideal setting to educate about healthy food choices Ideal setting to educate about healthy food choices

Need to run at a profit or break evenNeed to run at a profit or break even

The food preferences of the students may be different to The food preferences of the students may be different to

parentsparents

School canteens provide a substantial proportion of a School canteens provide a substantial proportion of a

student’s daily intakestudent’s daily intake

Can put into practice the learnt healthy nutrition messagesCan put into practice the learnt healthy nutrition messages

Can influence food choice at school and the wider communityCan influence food choice at school and the wider community

Use the Use the Canteen menu planner Canteen menu planner

Breakfast is often skippedBreakfast is often skipped

Intake of fruit and vegetables is < desirableIntake of fruit and vegetables is < desirable


School Canteen GuidelinesSchool Canteen GuidelinesDeveloped in response to the increasing rates of Developed in response to the increasing rates of

obesity in school childrenobesity in school children

Consistent with healthy eating messages taught in Consistent with healthy eating messages taught in

schoolschool

Aligned withAligned with

–– National dietary guidelines for children and adolescentsNational dietary guidelines for children and adolescents

–– Australian Guide to Healthy EatingAustralian Guide to Healthy Eating

Stoplight analogy:Stoplight analogy:

––GreenGreen, , AmberAmber, , RedRed


School Canteen PrinciplesSchool Canteen Principles

GreenGreen–– Foods to be consumed freely; to fill the menuFoods to be consumed freely; to fill the menu

–– Fruit, vegetables, whole grains, lean meats, reduced fat Fruit, vegetables, whole grains, lean meats, reduced fat dairy dairy

AmberAmber–– Foods with some nutritional value but higher in fat and/or Foods with some nutritional value but higher in fat and/or

energy, therefore should be consumed in limited quantitiesenergy, therefore should be consumed in limited quantities

RedRed–– Foods to be consumed no more than Foods to be consumed no more than ONCE PER TERMONCE PER TERM–– Confectionary, deep fried foods, sugar sweetened Confectionary, deep fried foods, sugar sweetened

beveragesbeverages

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School Canteen GuidelinesSchool Canteen Guidelines


MENU PLANNING FOR MENU PLANNING FOR

HEALTH PROMOTIONHEALTH PROMOTION


Health StatisticsHealth Statistics

2.5 million Australians are obese (1 in 5 males, 1 in 6 females)2.5 million Australians are obese (1 in 5 males, 1 in 6 females)

4.9 million are overweight (2004/5 NHF data)4.9 million are overweight (2004/5 NHF data)

Heart, stroke and vascular disease kill more Australians than Heart, stroke and vascular disease kill more Australians than any other group (36.9% of all deaths in 2003)any other group (36.9% of all deaths in 2003)

Greater proportion premature Greater proportion premature dealthdealth/illness from excess body /illness from excess body fast than tobacco and high BP (2004/5 NHF data)fast than tobacco and high BP (2004/5 NHF data)

54% of Australians are not sufficiently active to gain health 54% of Australians are not sufficiently active to gain health benefitsbenefits

8% have diabetes8% have diabetes

20% smoke daily20% smoke daily

30% have high blood pressure30% have high blood pressure

10% drink at harmful levels10% drink at harmful levels

Estimates that >50% of premature deaths are related to POOR Estimates that >50% of premature deaths are related to POOR DIET.DIET.

www.aihw.gov/au/cvd/heartweekwww.aihw.gov/au/cvd/heartweek Carmel Lazarus February 2008Carmel Lazarus February 2008

Menu Planning for Health Menu Planning for Health

PromotionPromotionDiet related diseases are very costly to the Australian health cDiet related diseases are very costly to the Australian health care are

systemsystem

Australians are spending more on foods prepared outside the homeAustralians are spending more on foods prepared outside the home

–– Both parents workingBoth parents working

–– Less time to prepareLess time to prepare

–– Less skills to prepare/cookLess skills to prepare/cook

Caterers can have an impact in providing more healthy choicesCaterers can have an impact in providing more healthy choices

Usually needs to be an incentive for promoting nutritious foodsUsually needs to be an incentive for promoting nutritious foods

–– May be a business philosophyMay be a business philosophy

–– May have theme days to promote the business and offer healthy May have theme days to promote the business and offer healthy

choiceschoices

–– May provide a niche market, and provide the edgeMay provide a niche market, and provide the edge

Still need to run at a profitStill need to run at a profit


NatraburgersNatraburgers


Peppercorn MeatsPeppercorn Meats

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St Vincent’s Private Hospital Heart Health Promotion Day (outside David Jones).

Prizes will be drawn on Friday, 12th May 2000 at the following times:

10.30am Healthy Food Hamper (donated by Coles)

11.00am 12 packets (1 box) Peppercorn Gourmet Meatplus 1 bottle of Jacobs Creek Wine

11.30am Food Hamper (donated by David Jones Ltd)

12.00noon $50 Voucher redeemable from Fruit & VegetablesSection of David Jones Ltd.

12.30pm 1 Month Free Membership City Gymplus bottle Jacobs Creek Wine

1.00pm Food Hamper (donated by David Jones Ltd)


2.00pm 3 x bottles Jacobs Creek Wine


3.00pm Healthy Food Hamper (donated by Coles)

3.30pm $50 Voucher redeemable from Fruit & VegetablesSection of David Jones plus 1 Month FreeMembership to City Gym


SHOPPING PLAZABONDI JUNCTION


Heart Week PromotionsHeart Week Promotions

True/False:

ENTER TO WIN!Answer this question correctly to be eligible to win one of these fabulous prizes:

David Jones Healthy Food Hamper Coles Healthy Food Hamper

Orlando Wyndham Estate Red Wines

1 Month membership to the City GymPeppercorn Low Fat Gourmet Meat

The 7-A-Day Program (a partnership project of the Dietitians Association of Australia and Coles) encourages all Australians to eat 7 serves of fruit and vegetables a day.

TRUE / FALSE


Considerations for a Staff CafeteriaConsiderations for a Staff Cafeteria

Have potential to be models for healthy Have potential to be models for healthy

environmentsenvironments

Captive audience due to positionCaptive audience due to position

May provide more flexibility and May provide more flexibility and

customisationcustomisation

Regular feedback with in house clienteleRegular feedback with in house clientele

Access service dailyAccess service daily

Usually long term Usually long term clientelleclientelle –– offer choiceoffer choice


Nutrition GuidelinesNutrition Guidelines

AGTHE AGTHE –– 5 food groups5 food groups

NHMRC Australian Dietary Guidelines for NHMRC Australian Dietary Guidelines for

Adults, AGPS, 2003Adults, AGPS, 2003

NSW Health Menu assessment toolNSW Health Menu assessment tool

NSW Health Policy Directive “Healthier NSW Health Policy Directive “Healthier

Food and Drink Choices for Staff and Food and Drink Choices for Staff and

Visitors in NSW Health Facilities”Visitors in NSW Health Facilities”


www.healthyactive.gov.auwww.healthyactive.gov.au

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Menu Planning StepsMenu Planning Steps

Know your customersKnow your customers

–– Conduct surveys, have suggestion boxConduct surveys, have suggestion box

Know you menu objectives/Incorporate Know you menu objectives/Incorporate

Nutrition GoalsNutrition Goals

–– The items provided comply with the standardsThe items provided comply with the standards

Cater to food preferences, cultural diversity, Cater to food preferences, cultural diversity,

religious needsreligious needs

Construct menu (cycle, pattern,)Construct menu (cycle, pattern,)

Decide on a template Decide on a template –– offer variety offer variety Carmel Lazarus February 2008Carmel Lazarus February 2008

Menu Planning StepsMenu Planning Steps

Search for products and recipesSearch for products and recipes

Develop standard recipesDevelop standard recipes

Implement and communicateImplement and communicate

Evaluate the menu regularlyEvaluate the menu regularly

–– Waste auditsWaste audits

–– Temperature checksTemperature checks

–– Taste testsTaste tests

Include Promotional daysInclude Promotional days

–– Eg. Heart week or Diabetes weekEg. Heart week or Diabetes week

Carmel Lazarus February 2008Carmel Lazarus February 2008 Carmel Lazarus February 2008Carmel Lazarus February 2008


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Recipe Development/Product Recipe Development/Product

EvaluationEvaluation

Base your menu on the guidelinesBase your menu on the guidelines

Design nutritional parameters to assist in Design nutritional parameters to assist in

evaluating new products for the cafeteriaevaluating new products for the cafeteria

Promote healthy foodsPromote healthy foods

Make healthy foods affordable and Make healthy foods affordable and

appealingappealing


Promoting/Marketing the ServicePromoting/Marketing the ServiceInclude new menus in the organisations Include new menus in the organisations newsletters/intranet/emailnewsletters/intranet/email

Position healthy foods where they are easily accesses and Position healthy foods where they are easily accesses and visiblevisible

List healthier foods at the top of the menuList healthier foods at the top of the menu

Use appropriate menu descriptions/symbols/colour codesUse appropriate menu descriptions/symbols/colour codes

Ensure healthy foods are as affordable or cheaperEnsure healthy foods are as affordable or cheaper

Incorporate health promotion daysIncorporate health promotion days–– healthy heart dish (lucky door prize to staff purchasing this)healthy heart dish (lucky door prize to staff purchasing this)

–– High calcium/reduced fat desserts during healthy bones weekHigh calcium/reduced fat desserts during healthy bones week

Publish recipes/display recipes of healthy foodsPublish recipes/display recipes of healthy foods

Offer free samples of healthy foods being trialled or to be Offer free samples of healthy foods being trialled or to be promotedpromoted


Case Study Case Study -- Worksite CanteenWorksite Canteen

You have been asked to review the menu in You have been asked to review the menu in

a staff canteen. The customer satisfaction a staff canteen. The customer satisfaction

survey has shown 75% of responses were survey has shown 75% of responses were

dissatisfied with the current choices of food dissatisfied with the current choices of food

and would like to see more healthy options and would like to see more healthy options

on the menu.on the menu.

Where do you start?Where do you start?


MENUMENU

Lasagne & Lasagne &

SaladSalad

Steak and Steak and

VegetablesVegetables

Fish and Fish and

ChipsChips

Lamb Curry & Lamb Curry &

RiceRice

DINNERDINNER

FruitFruitSandwichesSandwichesSausagesSausages

SlicesSlicesBeef BurgerBeef BurgerToast and Toast and

SpreadsSpreads

CakesCakesHot DogHot DogBreakfast with Breakfast with

the lotthe lot

MuffinsMuffinsChicken Chicken

BurgerBurgerEgg & bacon Egg & bacon

RollRoll

MIDMEALSMIDMEALSLUNCHLUNCHBREAKFASTBREAKFAST

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Worksite CanteenWorksite CanteenLook at the equipment availableLook at the equipment available

Staff Skills & KnowledgeStaff Skills & Knowledge

StandardsStandards–– Diabetes AustraliaDiabetes Australia

–– AGTHEAGTHE

–– Dietary GuidelinesDietary Guidelines

–– Fresh Tastes School Canteens Buyers GuideFresh Tastes School Canteens Buyers GuideNSWSCA Guidelines <800kJ/100g, <3g saturated fat/100g, NSWSCA Guidelines <800kJ/100g, <3g saturated fat/100g, <350mg Na/100g<350mg Na/100g

–– NSW Health Menu Assessment Tool for main meals:NSW Health Menu Assessment Tool for main meals:<15g fat, <450mg sodium<15g fat, <450mg sodium


NSW Health Policy DirectiveNSW Health Policy Directive








Keys to Menu Planning & Keys to Menu Planning &

AssessmentAssessmentKnow your Client preferences & demographicsKnow your Client preferences & demographics

Have Menu Objectives to measure the menu againstHave Menu Objectives to measure the menu against

Familiarise yourself with the relevant tools & policiesFamiliarise yourself with the relevant tools & policies

Understand your budget/food service Understand your budget/food service

system/equipment and storage facilitiessystem/equipment and storage facilities

Engage staff, involve in processEngage staff, involve in process

Recognise the staff skills and staffing levelsRecognise the staff skills and staffing levels

Is your Menu Design relevant & appropriateIs your Menu Design relevant & appropriate

Understand Menu combinations Understand Menu combinations -- texture / taste / texture / taste /

nutrition / presentation / varietynutrition / presentation / variety

menu planning for special child & adolescent health ... · menu planning guidelines recommended...

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