Menu Planning for Special Child & Adolescent Health...
Transcript of Menu Planning for Special Child & Adolescent Health...
1
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
2
Carmel Lazarus February 2008Carmel Lazarus February 2008
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…….
Carmel Lazarus February 2008Carmel Lazarus February 2008
Nutrients at RiskNutrients at Risk
EnergyEnergy
IronIron
CalciumCalcium
ZincZinc
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
Nutrition ChecklistNutrition Checklist
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
3
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Fresh cut fruitFresh cut fruit
Crumpet with Crumpet with
SpreadSpread
Fresh cut fruitFresh cut fruit
Raisin Toast & Raisin Toast &
Peanut butterPeanut butter
Fresh cut fruitFresh cut fruit
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Fresh cut fruitFresh cut fruit
Toasted Toasted
PikeletsPikelets
Fresh cut fruitFresh cut fruit
Crumpet with Crumpet with
SpreadSpread
Fresh cut fruitFresh cut fruit
Raisin Toast & Raisin Toast &
Peanut butterPeanut butter
Fresh cut fruitFresh cut fruit
Carmel Lazarus February 2008Carmel Lazarus February 2008
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?
Carmel Lazarus February 2008Carmel Lazarus February 2008
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.
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
4
Carmel Lazarus February 2008Carmel Lazarus February 2008
Nutrition ChecklistNutrition Checklist
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
MENU PLANNING FOR MENU PLANNING FOR
ATHLETESATHLETES
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
NUTRITION IN SCHOOL NUTRITION IN SCHOOL
CANTEENSCANTEENS
5
Carmel Lazarus February 2008Carmel Lazarus February 2008
Fresh Tastes ResourcesFresh Tastes Resources
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
6
Carmel Lazarus February 2008Carmel Lazarus February 2008
School Canteen GuidelinesSchool Canteen Guidelines
Carmel Lazarus February 2008Carmel Lazarus February 2008
MENU PLANNING FOR MENU PLANNING FOR
HEALTH PROMOTIONHEALTH PROMOTION
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
NatraburgersNatraburgers
Carmel Lazarus February 2008Carmel Lazarus February 2008
Peppercorn MeatsPeppercorn Meats
7
Carmel Lazarus February 2008Carmel Lazarus February 2008
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)
1.30pm 1 Month Free Membership City Gymplus bottle Jacobs Creek Wine
2.00pm 3 x bottles Jacobs Creek Wine
2.30pm 1 Month Free Membership City Gymplus bottle 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
Carmel Lazarus February 2008Carmel Lazarus February 2008
SHOPPING PLAZABONDI JUNCTION
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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”
Carmel Lazarus February 2008Carmel Lazarus February 2008
www.healthyactive.gov.auwww.healthyactive.gov.au
8
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008 Carmel Lazarus February 2008Carmel Lazarus February 2008
9
Carmel Lazarus February 2008Carmel Lazarus February 2008 Carmel Lazarus February 2008Carmel Lazarus February 2008
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
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?
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
10
Carmel Lazarus February 2008Carmel Lazarus February 2008
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
Carmel Lazarus February 2008Carmel Lazarus February 2008
NSW Health Policy DirectiveNSW Health Policy Directive
Carmel Lazarus February 2008Carmel Lazarus February 2008
NSW Health Policy DirectiveNSW Health Policy Directive
Carmel Lazarus February 2008Carmel Lazarus February 2008
NSW Health Policy DirectiveNSW Health Policy Directive
Carmel Lazarus February 2008Carmel Lazarus February 2008
NSW Health Policy DirectiveNSW Health Policy Directive
Carmel Lazarus February 2008Carmel Lazarus February 2008
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