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Years 7&8
Student Toolkit
MODULE 4: Canteen Cuisine
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Student Activities Toolkit
© 2015 ACT Health and Nutrition Australia ACT Inc.
This work is copyright. Apart from any use as permitted under the Copyright Act
1968, the work may be reproduced in whole or in part for study or training purposes,
subject to the inclusion of an acknowledgement of the source. It is not for
commercial use or sale. Reproduction for purposes other than those indicated
above, or not in accordance with the provisions of the Copyright Act 1968, requires
the written permission of ACT Health and Nutrition Australia ACT Inc.
Enquiries should be made in writing to:
Nutrition Australia ACT Inc. 5/70 Maclaurin Crescent Chifley ACT 2606 Ph: (02) 6162 2583 Email: [email protected] www.nutritionaustralia.org/act ACT Health
PO Box 825 Canberra ACT 2601 Ph: (02) 6207 1258 Fax: (02) 6207 9523 Email: [email protected] www.health.act.gov.au/freshtastes
Food&ME is a registered trademark of Nutrition Australia ACT Inc.
Disclaimer
This material is provided on the basis that it constitutes advice of a general nature only and on
the basis that ACT Health and Nutrition Australia ACT Inc., will not be liable for any loss or
damage occasioned from use (either directly or indirectly) of this material no matter
howsoever such loss or damage is caused. Readers should take advice as appropriate from
an Accredited Practising Dietitian on all specific situations and conditions of concern to them.
Accessibility
The ACT Government is committed to making its information, services, events and venues as
accessible as possible.
If you have difficulty reading a standard printed document and would like to receive this
publication in an alternative format such as large print, please phone 13 22 81 or email
If English is not your first language and you require the Translating and Interpreting Service
(TIS), please call 13 14 50.
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TABLE OF CONTENTS
MODULE 4: CANTEEN CUISINE 4
LEARNING INTENTIONS FOR MODULE 4 4
CANTEEN CUISINE 5
CRUSADER MEAT PIE 6
N.R.G. SNACK BAR 7
GREEN YOUR CANTEEN 8
GLOSSARY 9
RECOMMENDED READING AND RESOURCES 15
WEBSITES 16
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MODULE 4: Canteen Cuisine
LEARNING INTENTIONS FOR MODULE 4
By the end of this module you will be able to:
○ explain why the school canteen is an ideal venue to support healthy eating messages
○ classify foods and drinks into GREEN, AMBER or RED categories according to the NHSCG traffic light system
○ demonstrate understanding of the synergies between the Australian Dietary Guidelines and the NHSCG
○ design a health promotion activity to support healthy food choices at the canteen.
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STUDENT
WORKSHEET
Name: Date:
CANTEEN CUISINE
Categorise the following foods and drinks into either GREEN, AMBER or RED categories. Place a tick
in the category you think it belongs to:
Food or drink item GREEN AMBER RED Need to check nutrient criteria
tables
Drinks
Reduced fat milk
Cola soft drink
Water
Orange juice (99%) (200mL)
Orange juice (99%) (600mL)
Snacks
Raisin toast
Muesli bar
Iced cupcake
Plain, air-popped popcorn
Full fat yoghurt
Meals
Hot dog
Ham and pineapple pizza (canteen made)
Egg and lettuce sandwich
Nachos with corn chips and sour cream
Meat pie
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STUDENT
WORKSHEET
Name: Date:
CRUSADER MEAT PIE
Meat pies contain pastry which is high in saturated fat and kilojoules. The meat filling is likely to have
added salt (sodium).
Using the information in the above table and the
Crusader Meat Pie nutrition information panel,
answer the following questions:
1. Which category (row) in the above table would
the meat pie fit into?
2. What is the energy (kJ) per 100g of the Crusader
Meat Pie?
3. How much saturated fat (g) per 100g does it
contain?
4. How much sodium (mg) per 100g does the meat
pie contain?
5. Is the Crusader Meat Pie AMBER or RED?
Explain your answer.
Table from: Department of Health & Ageing (2010) National Healthy School Canteens – Guidelines for healthy foods and drinks
sold in schools. Canberra: Department of Health & Ageing. Table 1, p. 10
Serves per package: 1 Serving size: 200g
Per serve Per 100g
Energy 1750kJ 875kJ
Protein 18.4g 9.2g
Fat 14.0g 7.0g
– saturated fat 7.5g 3.7g
Carbohydrate 50.0g 25.0g
– sugars 0.6g 0.3g
Sodium 560mg 280mg
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STUDENT
WORKSHEET
Name: Date:
N.R.G. SNACK BAR
Many muesli bars contain added sugar, salt and fat and are low in fibre, making them RED.
Using the information in the above table and the
N.R.G. Snack Bar nutrition information panel,
answer the following questions:
1. Which category (row) in the above table would
the snack bar fit into?
2. What is the energy (kJ) per serve of the N.R.G.
Snack Bar?
3. How much saturated fat (g) per serve does it
contain?
4. How much fibre (g) per serve does the snack
bar contain?
5. Is the N.R.G. Snack Bar AMBER or RED?
Explain your answer.
Table from: Department of Health & Ageing (2010) National
Healthy School Canteens – Guidelines for healthy foods and drinks sold in schools. Canberra: Department of Health & Ageing.
Table 2, p. 10
Serves per package: 1 Serving size: 35g
Per serve Per 100g
Energy 560kJ 1600kJ
Protein 3.0g 8.5g
Fat 4.0g 11.4g
– saturated fat 2.6g 7.4g
Carbohydrate 20.0g 57.0g
– sugars 16.3 46.3g
Sodium 63mg 180mg
Fibre 0.5g 1.4g
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STUDENT
WORKSHEET
Name: Date:
GREEN YOUR CANTEEN
How can you encourage other students within the school to choose GREEN items from the canteen?
Choose or create a GREEN item and design your own marketing campaign that will help to sell
your product.
Suggestions include a poster, jingle/rap, canteen newsletter article, competitions or a YouTube clip.
Step 1: Name your product
__________________________________________________________________________________
Step 2: Highlight what is good about this product e.g. nutrition, flavour, price, colour etc.
__________________________________________________________________________________
__________________________________________________________________________________
Step 3: Choose your medium (e.g. poster, jingle, YouTube etc.)
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
Step 4: Using the positive aspects of your product and your chosen medium, you are now ready to
create your marketing campaign. Use the space below to draft your ideas.
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Glossary
AUSTRALIAN DIETARY GUIDELINES (2013)
The Australian Dietary Guidelines use the best
available scientific evidence to provide
information on the types and amounts of foods,
food groups and dietary patterns for good health.
For further information visit:
www.eatforhealth.gov.au
AUSTRALIAN GUIDE TO HEALTHY EATING
The Australian Guide to Healthy Eating is an
evidence based daily food selection guide based
on the Five Food Groups. A plate is divided into
the Five Food Groups to show the relative
amounts we should be consuming from each
group.
For further information visit:
www.eatforhealth.gov.au/guidelines/australian-
guide-healthy-eating
ANAEMIA
Anaemia occurs when there are too few red
blood cells or not enough haemoglobin in the
blood. Haemoglobin is an iron-containing
compound found in the red blood cells, which
transports oxygen around the body. The most
common type of anaemia occurs when there isn't
enough iron in the body.
CALCIUM
Calcium is an essential mineral needed for
building strong bones and teeth. Small amounts
of calcium are also needed in the blood to help
nerves and muscles function properly. Good
sources of calcium include dairy foods and
calcium fortified products such as soy drink and
breakfast cereals.
CARBOHYDRATE
Carbohydrate is our body’s preferred source of
energy. Carbohydrates are stored in the form of
glycogen in our liver and muscles, to supply our
bodies with a constant source of energy when
we are not consuming carbohydrates.
Our brains, nervous system and red blood cells
rely exclusively on carbohydrates for energy.
Food sources of carbohydrate include: bread,
rice, pasta, noodles, grains, flour, fruit, legumes
and starchy vegetables such as potato, sweet
potato and corn.
CHRONIC DISEASE
The World Health Organization describes chronic
diseases as non-communicable diseases
(NCDs), which are not passed from person to
person. They are long lasting diseases that
begin very slowly. Chronic diseases include
cardiovascular diseases (like heart attacks
and stroke), cancers, and diabetes.
DIET
Diet refers to the pattern of foods eaten. This can
include the normal or habitual intake of food of
an individual or a population.
DIGESTION
When we eat food our body breaks it down into
tiny pieces so we can absorb the nutrients.
The process of breaking food down is called
digestion.
DIGESTIVE SYSTEM
The body’s digestive system breaks down food
and releases nutrients for use by the body. It is
responsible for the ingestion, digestion and
absorption of food.
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“DISCRETIONARY” FOODS AND DRINKS
Refer to “sometimes” foods and drinks.
ENERGY
Energy is released when a food is burned for fuel
within the body. Energy is measured in kilojoules
in Australia; however calories (or kilocalories) are
another well-known measure of energy. One
kilocalorie is equivalent to approximately
4.2 kilojoules.
“EVERY DAY” FOODS
“Every day” foods are foods from the Five Food
Groups that provide lots of important nutrients
which are required on a daily basis. These
nutrients help our body to work efficiently and to
make it strong and healthy.
FAT
Fat is an important part of a healthy diet. Small
amounts of fats are needed for the absorption of
fat-soluble vitamins (A, D, E and K). We also
need some essential fatty acids (linoleic acid and
alpha-linolenic acid) for growth and development.
Eating large amounts of fat can contribute to
excessive weight gain. Fat is classified as either
saturated or unsaturated.
Saturated fats are often referred to as
‘unhealthy fats’ and are associated with high
blood cholesterol levels which can increase the
risk of heart disease. Saturated fats occur in fatty
meats and some full fat dairy products. They also
occur in palm and coconut oils which are
commonly used in biscuits, cakes, pastries and
many fast foods.
Unsaturated fats are the healthy fats, which are
needed in small amounts every day.
These fats include healthy oils such as olive,
sunflower and canola oils.
FIBRE
Dietary fibre is found in grain foods, fruits,
vegetables, legumes and nuts. Fibre is resistant
to digestion and absorption in the small intestine
and is then subject to fermentation in the large
intestine. Fibre plays an important role in
maintaining healthy gut bacteria and regular
bowel movements. The main role of fibre is to
keep the digestive system healthy.
FIVE FOOD GROUPS
The Five Food Groups make up the Australian
Guide to Healthy Eating. Foods are grouped
together because they provide similar amounts
of key nutrients. Each of the Five Food Groups
are summarised below:
Grain (cereal) foods
Grain foods are mostly made from wheat, oats,
rice, rye, barley, millet and corn and include
breads, cereals, pasta and noodles. These foods
are high in carbohydrates and wholegrain
varieties are high in fibre.
Vegetables and legumes
Vegetables come from many different parts of
the plant, including the leaves, roots, tubers,
flowers, stems, seeds and shoots. Legumes are
the seeds of the plant and are eaten in their
immature form as green peas and beans, and
the mature form as dried peas, beans, lentils and
chickpeas.
Some vegetables such as tomato and capsicum
are botanically defined as fruits; however their
low sugar (fructose) content allows them to fit
into the vegetable food group.
Fruit
Fruit can grow on a tree, bush, vine or low to the
ground. Fruits contain natural sugars and are
sweet when ripe. They also contain fibre,
vitamins and minerals that help our body to be
healthy.
Lean meat and poultry, fish, eggs, tofu, nuts and
seeds and legumes/beans group (meat and
alternatives)
These foods are high in protein and iron. People
who choose not to eat meat need to ensure they
eat suitable meat alternatives from this group.
Milk, cheese, yoghurt and alternatives (dairy and
alternatives)
Milk, cheese and yoghurt provide calcium in a
readily absorbable and convenient form. They
are good sources of protein and many vitamins
and minerals. Dairy alternatives include calcium
fortified soy based milks, yoghurt and cheese.
FLUORIDE
Fluoride is a mineral that helps to prevent tooth
decay. It is added to public water supplies to
reduce the rate of tooth decay.
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FRUCTOSE
Fructose is a naturally occurring sugar found in
fruit and honey. Fructose is also found in table
sugar. Table sugar (sucrose) comprises both
fructose and glucose bound together.
FOOD LABELS
Food Standards Australia and New Zealand
(FSANZ) are the national governing body that
sets the standards for what information must be
on Food labels. Food labels on packaged food
provides information for the consumer about the
nutritional content (ingredients list),
manufacturer, country of origin, storage
requirements, presence of allergens and date
marks. The Nutrition Information Panel on a food
label shows the nutritional quality of the product
by displaying the macronutrient contents as well
as some micronutrient profiles.
For further information visit:
http://www.foodstandards.gov.au/consumer/label
ling/Pages/default.aspx
FOOD AND NUTRITION CLAIMS
Voluntary claims about the content of certain
nutrients or substances in a food, such as ‘low in
fat’ or ‘made from natural ingredients’.
HEALTH
The World Health Organization defines health as
“a state of complete physical, mental and social
well-being and not merely the absence of
disease or infirmity.”
HEALTH MESSAGE
A message or advertisement which relates to the
health and wellbeing of individuals and
communities. Media can include television or
magazine advertisements, product labels and
media articles.
HEALTHY FOOD
Foods that are included in the Five Food Groups
are healthy foods. These foods contain lots of
nutrients that our body needs for growth and
repair. Healthy foods should be eaten every day.
HYDRATION
By drinking the amount of water our body needs
each day we stay hydrated. This means our body
can function at its best. If we do not drink enough
water we become thirsty and our body can
become dehydrated. Children aged 12–13yrs
are recommended to consume 6–8 cups of water
per day.
IMMUNE SYSTEM
The immune system is a bodily system that
fights infection from bacteria, viruses and other
microbes.
IRON
Iron is an important dietary mineral that is
involved in various bodily functions, including the
transport of oxygen in the blood. Good sources
of iron include red meat, offal and iron-fortified
breakfast cereals.
KILOJOULE
A kilojoule is a unit of energy. A measure of
kilojoules refers to the energy value of food.
Kilojoules also refer to the amount of energy our
bodies burn. Calorie (or kilocalorie) is another
well-known measure of energy. One kilocalorie is
equivalent to approximately 4.2 kilojoules.
LEGUMES
Legumes are included in two of the Five Food
Groups. Legumes are considered a vegetable,
but because of their high protein value they are
also a valuable meat alternative.
MACRONUTRIENTS
Our bodies get energy from three
macronutrients: carbohydrate, protein and fat.
The energy from these nutrients is measured in
kilojoules, which is used to fuel our body.
MICRONUTRIENTS
Vitamins and minerals are essential
micronutrients and keep our bodies functioning
well. Vitamins are chemicals found in many
foods and are needed to build a healthy, strong
body. Minerals in food are made of small
amounts of salts and natural metals. Vitamins
can be water soluble (e.g. vitamin C and B) or fat
soluble (vitamins A, D, E and K). Examples of
minerals include iron, calcium, zinc, magnesium.
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MINERALS
Minerals in food are made of small amounts of
salts and natural metals. They are required for
good health and are particularly important in
bones, teeth and in the blood and connective
tissues. Some of our essential minerals include
calcium, iodine, iron, magnesium, phosphorous,
potassium and zinc.
NUTRIENTS
Nutrients are the building blocks that join
together to make food and are essential for
life and health. Nutrients include protein,
carbohydrate, fat, vitamins, minerals, fibre
and water.
NUTRITION INFORMATION PANEL (NIP)
The nutrition information panel (NIP) indicates
the amount of nutrients found in packaged food.
The NIP lists energy (kilojoules), protein, fat
(total and how much of that is saturated fat),
carbohydrate (total and how much of that is
sugar) and sodium (salt). The nutrient content is
indicated in both per serving and per 100g.
PROCESSED FOOD
When foods are processed some of the parts of
the original food are destroyed or lost. The more
processing that a food is subject to, the less
nutritious it becomes.
PROTEIN
Protein makes up about half of the human body's
dry weight. Many of the foods we eat contain
protein, particularly meat (chicken, beef, lamb
and fish) and legumes. Protein is used for growth
and repair and is the foundation of muscle, skin,
hair, nails, blood compounds and enzymes.
PUBLIC HEALTH
The World Health Organization defines public
health as “all organized measures (whether
public or private) to prevent disease, promote
health, and prolong life among the population as
a whole. Its activities aim to provide conditions in
which people can be healthy and focus on entire
populations, not on individual patients or
diseases”.
SALT (SODIUM)
Salt added to food is made up of the minerals
sodium and chlorine. While small amounts of salt
are needed by the body, too much can be
harmful and cause high blood pressure. Excess
consumption of sodium can also increase the
excretion of calcium, which is a problem for
developing bone density in young people.
Processed foods are high in salt. Too much salt
can also be added in recipes and at the table.
SUGAR
Sugar is the common name for sucrose which is
made from sugar cane and sugar beet. It
comprises of one molecule of glucose joined to
one molecule of fructose and only provides the
body with kilojoules. Excessive sugar intake also
contributes to tooth decay, weight gain and
increased risk of obesity.
‘SOMETIMES’ FOODS AND DRINKS
‘Sometimes’ foods and drinks, do not provide
essential nutrients and are not required as part of
a healthy diet. These foods and drinks are often
higher in energy, saturated fat, added sugars
and/or salt. These foods and drinks can be
enjoyed occasionally in small amounts
TRAFFIC LIGHT SYSTEM
The Traffic Light system uses colour-coding of
foods to distinguish between foods we should eat
every day, occasionally and in limited amounts.
○ GREEN foods are healthy foods and the best
choices to choose every day.
○ AMBER foods are the foods which we need
to be careful not to eat too much of.
○ RED foods are not nutritious foods and
should not be available at school.
For further information visit:
www.health.gov.au/internet/main/publishing.nsf/
Content/phd-nutrition-canteens
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VEGETARIAN
A vegetarian diet does not include meat – red
meat, poultry, seafood, and the flesh of any other
animal. Vegetarians need to eat suitable meat
alternatives such as legumes, nuts and eggs to
help provide them with nutrients (protein and
iron) that meat would otherwise provide.
Other types of vegetarian diets include:
○ Ovo vegetarian – eat eggs but not dairy
products.
○ Lacto vegetarian – eat dairy products but not
eggs.
○ Lacto-ovo vegetarian – eat eggs and dairy
products
○ Vegan – excludes all animal flesh and animal
products, such as dairy, honey and eggs
VITAMINS
Vitamins are substances found in many
foods and are needed to keep the body
functioning well. Vitamins can be water soluble
(e.g. B vitamins and vitamin C) or fat soluble
(vitamins A, D, E and K).
WATER
The human body is made up of over 50% water.
We need water for all of our bodily processes
therefore it is very important to drink plenty of
water each day. Water keeps us hydrated and is
used in many reactions in our body. Adolescents
need to drink approximately 6–8 cups of water
per day to ensure they are well hydrated, and
more during and after exercise.
ZINC
Zinc is an essential mineral needed for a healthy
immune system. It is also important in wound
healing and in growth and reproduction of cells.
Good sources of zinc include shellfish, meat
(particularly red meat) and dried beans.
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Recommended reading and resources
Saxelby C. 2012 The Complete Food and Nutrition Companion.
The Ultimate A–Z Guide. Hardie Grant Books, Richmond Victoria.
National Health and Medical Research Council. 2013
Australian Dietary Guidelines Summary. Canberra.
William, T. 2010 This =That A life-size photo guide to kid’s food serves.
1st ed. Trudy Williams Nutrition and Dietetics Pty Ltd. Queensland.
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Websites
BETTER HEALTH CHANNEL
www.betterhealth.vic.gov.au
EAT FOR HEALTH
www.eatforhealth.gov.au
FRESH TASTES: HEALTHY FOOD AT SCHOOL
www.health.act.gov.au/freshtastes
NUTRITION AUSTRALIA
www.nutritionaustralia.org
STEPHANIE ALEXANDER KITCHEN GARDEN FOUNDATION
www.kitchengardenfoundation.org.au
FOOD STANDARDS AUSTRALIA NEW ZEALAND
www.foodstandards.gov.au
DEPARTMENT OF HEALTH
www.health.gov.au
8700.COM.AU
www.8700.com.au
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