National Healthy School Canteens
Guidelines for healthy foods and drinks supplied in school canteens
|
Foods | Green/Amber | Comments and suggestions |
|---|---|---|
| Plain pasta | Green | When preparing pasta dishes in the canteen choose ingredients categorised as GREEN. Fresh tomato or vegetable based sauces are the best. Avoid large serves. |
| Lasagne, spaghetti bolognaise, macaroni cheese, pasta bake, canned spaghetti | Going from Amber (Higher fat/sodium) to Green (Lower fat/sodium) | Use different types of pasta to add variety (bows, elbows, fettuccine, penne, spaghetti). Limit added oils. Choose reduced-salt, reduced-fat sauces and low or reducedfat cheese. Use reduced-fat evaporated milk as a substitute for cream. Avoid adding salt when preparing or serving these foods. Add flavour with herbs and spices instead. Check the Nutrition Information Panel against the Nutrient Criteria below. |
 | Energy (kJ) per 100g | Saturated fat (g) per 100g | Sodium (mg) per 100g |
|---|---|---|---|
| Savoury pastries, filled breads, pasta dishes, pizzas, oven-baked potato products, dim sims, spring rolls, rice and noodle dishes | 1000kJ or less | 5g or less | 400mg or less |
Check the Nutrition Information Panel against the table below to make a Healthier Choice for pasta and simmer sauces.
| Saturated fat (g) per 100g | Sodium (mg) per 100g | Fibre (g) per 100g | Sugar (mg) per 100g |
|---|---|---|---|---|
| Pasta sauces and simmer sauces | 2g or less | 300mg or less | - | - |