Practical Strategies to Improve the Nutritional Quality of Take-Away FoodsNutritional Quality of Take Away Foods

Dr. Leo StevensonDr. Leo StevensonLiverpool John Moores University

Take A a FoodsTake-Away Foods

Take A a FoodsTake-Away Foods

Take A a FoodsTake-Away Foods

Hi h i F t• High in Fat

• High in Energyg gy

H h S d F• High in Saturated Fat

• High Saltg Sa t

• Low in Vitamins & Minerals

• Low in Fibre• Low in Fibre

Min: Max:Energy (Kcal)2500 (M)

402 Kcalshish kebab

3320 Kcalpepperoni pizza( )

2000 (F)p pp p

F t 4 4 41 7Fat95g( M)0 (F)

4.4gshish kebab

41.7gmushroom

l tt & hi70g (F) omelette & chips

Salt6g (adult)

0.7gchicken kebab

27.6gbeef green

2g (young child) peppers and black-bean sauce & fried rice& fried rice

Public Analyst Results (Liverpool Trading Standards, 2006)

EnergyMinimum valueMaximum value Salt

Fish and chips

Energy

King prawn rogan josh & pilau rice

Salt

Shish kebab

Pepperoni pizza

Beef, blackbean & fried rice

Chicken tikka massala & keema rice

Shish kebab

0% 50% 100% 150%

%RDA (kcal) for men

,

0% 200% 400%

%RDA for adults%RDA (kcal) for men

Chi k tikk l & k i

Fat

Pepperoni pizza

Chicken tikka massala & keema rice

Fish and chips

0% 50% 100% 150% 200%

Public Analyst Results (Liverpool Trading Standards, 2006)

%RDA for men

Salt Content Chinese Meals

Salt Content Indian Meals

Fat Content Chinese Meals

Fat Content Indian Meals

Ide tif Healthie Optio s?Identify Healthier Options?

Chicken & Blackbean Sauce

<30%A A

30-50% B

51 70% C C

B

51-70% C

71-100% D D

C

71-100% D

>100% E E

D

% RDA Salt per portion(126% - 7.7g)

% RDA Salt per portion(62% - 3.7g)

Chicken & Blackbean Sauce

<30%A A

30-50% B

51 70% C C

B

51-70% C

71-100% D D

C

71-100% D

>100% E E

D

% RDA Fat per portion (49% - 36.4g)

% RDA Fat per portion (29% - 21.4g)

Deep Fat Frying

Codex Guidelines

• Oil regularly checked

• 180-185oC

• Holding temperature 140oC• Holding temperature 140oC

• Filtering at/after each operation

• Regular draining of oil

F t F d ti 6 1• Fat:Food ratio 6:1

• Drying of foods prior to fryingy p y

Deep Fat Frying

• Oxidation

• Hydrolysis

• Polymerisation• Polymerisation

• Isomerisation

• Trans-Fatty Acidsy

Re-Use of Discarded Oil

• 32.4% premises re-using spent deep-fat frying oil as a food oil as a food ingredient

What can we do in Practice?What can we do in Practice?

• Examples of existing good practice • Examples of existing good practice

• Provision of improved meals

AcknowledgementsAcknowledgementsgg

Dan BlowesDan Blowes Dr Agnieszka JaworowskaDr Agnieszka JaworowskaDan BlowesDan Blowes Dr Agnieszka JaworowskaDr Agnieszka JaworowskaRachel LongRachel Long Toni BlackhamToni Blackham

L i WillL i Will S d D iLouise Wills Louise Wills Sandra Davies

Annette James