5.1 Options for Canteen Management

The following three options are available for the management of canteens in schools:

1. The canteen is operated by private enterprise under the terms of a 'Management Agreement'.

2. The canteen is operated by an incorporated school council or an incorporated parents and friends group under the terms of a 'Management Agreement'. (This option may include the use of volunteers.)

3. The school operates the canteen in accordance with School Resource Package policies. (This option may include the use of volunteers.)

5.2 Details of managing canteen undertakings

5.2.1 The canteen is operated by private enterprise under the terms of a Management Agreement (this option may include the use of volunteers)

When it is agreed to operate the canteen through private contract, the school should invite public tenders in accordance with Departmental tendering procedures. Tender to include acceptance of working to policy, which includes sale and promotions of nutritious foods.

Upon acceptance of a tender, the school will need to take the following action:

• have the selected contractor and the principal sign the agreement detailing conditions; and
• lodge the agreement in a secure place.

In this option the school council is totally responsible for the operation of the canteen and its policies. After undertaking a detailed cost-analysis of the viability of the school council managing a canteen undertaking—either on a cost neutral or profit basis—the chairperson of the school council and the principal must sign an appropriate management agreement. (See page 11.) The agreement should be lodged in a secure place.

The following details some specific issues relating to this model:

• Canteen Staff: The school council is totally responsible for the employment, remuneration (including provision for all leave, superannuation and taxation) and dismissal of staff in accordance with the Restaurant Keepers Award, P058, made under the Industrial Relations Act, 1984.

The school council cannot utilise any school staff whilst in the course of their employment under the State Service Act to support its canteen operation.

This option may use volunteer assistants. Volunteers must be recorded as such by the principal in an official log maintained by the school. Volunteers may not receive any payment in cash (honoraria) or kind at any time for their duties.

Volunteers may be reimbursed for actual non-salary costs incurred in the course of their duties if individually itemised on an account, invoice or written statement of claim. Volunteers are covered by Departmental workers’ compensation and public liability insurance policies.

• Canteen finances: The school council is responsible for the overall management of the canteen. It is responsible for budgeting and keeping up-to-date financial records. A bank account should be opened to support the canteen that is completely separate from any account managed by the school itself. The bank account must be held in the name of the school council and related receipts and expenditure should not be included in financial reports to the Department.

All transactions have to be completely separate: ie, schools are not permitted to pay canteen accounts, bank canteen monies or pay staff (either directly from canteen funds or indirectly from school funds). This applies to administrative matters such as banking, taxation receipts, the payment of canteen employees and the control of financial records.

Arrangements will need to be made for an audit of accounts by an eligible person on an annual basis. The Department’s Internal Section will not conduct an audit of these accounts.

• Insurance: The school council must ensure that its operations are covered by appropriate insurance and that it is an incorporated body.Insurance will include workers' compensation cover for employees and insurance for product liability, public liability and equipment.

Volunteer assistants are covered by Departmental insurance policies.

• Management Agreement and Profits: The management agreement between the school council and principal should clearly state how any profits are to be administered and distributed. The following two options are available for the distribution of profits:

1. The school council pays profits to the school for inclusion in the annual school budget process and for expenditure in accordance with the priorities established by the school and its community in the school charter and school plans.

2. The school council pays profits to the school, but they are not included in the annual school budget process. The school and school council determine the use of profits, at an appropriate time each year.
 

Since the money is raised from the students and parents of the school, the agreement must not allow profits to be spent on activities which do not benefit the students of the school. Either of the above options will ensure that the school council has a proper say in the distribution of profits. If the school and school council choose option 1, then it is essential that the school council be directly involved in the establishment of the school's priorities through the school charter and school plans.

This option provides for the canteen to be operated under the control of the principal.

• Canteen Staff: The principal may employ staff specifically to undertake canteen duties, delegate canteen duties to existing school staff members, or voluntary assistants.

Where a school decides to employ staff specifically to undertake canteen duties it should follow the same procedures prescribed for all school resource package-funded employees, as outlined in the School Management Handbook. These employees must be paid in accordance with rates prescribed for canteen staff, not as teacher aides or utility officers. Appropriate rates will be circulated each year as an amendment to the School Resources Package Handbook. Volunteers must be recorded as such by the principal in an official log maintained by the school.

Volunteers may not receive any payment in cash (honoraria) or kind at any time for their duties. Volunteers may be reimbursed for actual non-salary costs incurred in the course of their duties if individually itemised on an account, invoice or written statement of claim. Volunteers are covered by Departmental workers’ compensation and public liability insurance policies.

• Insurance: Employees as employees under the State Service Act, 1984 and subject to the exclusive direction of the principal or his or her delegate will be covered by the Department’s Workers Compensation policies.

Volunteers are also covered by Departmental workers’ compensation and public liability insurance policies as long as they fulfil the provisions above relating to volunteer assistants for this model.

School councils desiring information concerning the requirements for incorporation should refer to the Schools Councils Handbook issued by the Department of Education, Community & Cultural Development or directly to:

Business Names Office
Department of Justice
15 Murray Street
Hobart Tas 7000
(Postal Address: GPO Box 247C, Hobart Tas 7001)
Tel: (03) 6233 2199

5.3 Canteen Management Agreement

The following information contains the relevant points that would form the basis of an appropriate Management Agreement. Principals should use this as a guide.
 
 

Name of School: ..................................................................
 
 

Name of Operator: .............................................................
 
 

• Period of agreement: (Requirements of the school to be stipulated; eg the canteen would be empowered to provide counter sales to children at recess and at lunch time. Such sales to provide wholesome additional ‘snack’ food in accordance with the national Canteen Food Policy and as approved by the canteen committee.)
• Cancellation of the agreement would require 30 days written notice on behalf of either party.
• Food supplied should be in accordance with the national School Canteen Food Policy and advice provided by the school canteen advisory committee.
• The principal, in consultation with the canteen committee, will have the right to veto unsuitable foods in accordance with the guidelines.
• The principal reserves the right to declare ‘NON-CANTEEN DAYS’ when special circumstances exist and periodically to hold fund-raising functions. Prior notice is required and these occasions should not exceed five (5) days per year.
• The principal retains the right to use the canteen from time to time, by making prior arrangements with the operator.
• Cost of individual items should not exceed recommended retail prices.
• The operator is responsible for maintenance, repair and/or replacement of school equipment used in the canteen. Replacement is at depreciated value of equipment.
• The operator is responsible for appropriate insurance including public liability and workers’ compensation. Such policies to be produced at the request of the principal.
• An annual fee, as set by the principal, will be paid by the operator (if a private operator) to the school.

For the period ............................ to ............................ the fee is $............

This will be paid quarterly/half yearly/yearly with payment(s) due on .....................................

• The operator (if school council or P & F) will pay to the school at agreed intervals its net profit, less provision for reserves, for expenditure by the school in accordance with the priorities established in the school charter and school plans.

• Following items of equipment:

• The principal will provide the following equipment/services:

Principal
 
 

Signed: Date: ......................................................

Operator
 

5.4 General management issues

It is important that good management practices are followed so that the canteen policies of the school or school council may be carried out and areas of possible concern can be monitored effectively:

• Adequate, up-to-date accounting records need to be maintained to ensure profitability.
• Pricing reviews should be regularly undertaken to ensure that the desired mark-ups are maintained.
• Where applicable, the amount of time worked by paid employees should be reviewed regularly, having regard to the ability of the canteen’s operational profits to meet wage costs, particularly when wage increases become operative.
• Purchasing and stock control measures must be undertaken to avoid losses from pilfering and wastage caused by excessive buying of low turnover and perishable items.
• Adequate reserves should be maintained to meet future costs; such as equipment maintenance and replacements and long-service leave.
• Consumption of stock by canteen staff needs to be properly controlled.

Number of suppliers and range of goods:

The number of suppliers of goods and the range of brands of similar goods vary among canteens. Where canteens restrict the number of suppliers and the range of supplies, they generally return higher gross profits than canteens stocking a wider range of goods. The restriction of the range of supplies reduces the need to stock a number of slow turnover items, thus reducing spoilage. There is also advantage in dealing with a limited number of suppliers, in that it is possible to develop management rapport with suppliers. This helps gain concessions such as discounts and call-back facilities when shortages occur. A narrow range of goods allows canteens to use employees or volunteers with less training. However, it is important that canteens attempt to provide the widest range of nutritious foods - particularly fruit and vegetables. More variety can also be provided by having more frequent ‘special days’.

Purchasing:

Bulk Purchasing- Canteen operations are generally of a small, individual nature and it has been shown that cost and service benefits can be obtained through close liaison between canteen management and local suppliers. The cost advantages of bulk purchasing good may well be outweighed by the extra service and distribution costs and the increased risk of spoilage of bulk- stock holdings in an individual canteen.

Private Purchasing- Staff or canteen helpers must not be permitted to make private purchases of goods from suppliers through the canteen facilities or pay for them through the canteen account. Private arrangements may be made with suppliers if they are either cash transactions or paid through personal banking accounts.

Sales Tax Exempt Status- Sales tax exemption is are not available for items purchased for resale. However major assets, ie freezers etc. that remain the property of the school may attract sales tax exemption status. Packaging and containers for food sold in canteens are also sales tax exempt. Please refer to the School Management Handbook - Section 318 - Taxation for further information.

Purchases through State Purchasing & Sales- Private operators, School Councils or Parents & Friends groups are not eligible to have an account with State Purchasing & Sales. However, major equipment items, that remain the property of the school, may be purchased by the school on the Principals authority through the school account with State Purchasing & Sales.

Hours of Operation:

Canteen committees should consider whether they have the ability to extend their hours of operation beyond lunch-time, which could provide additional service to students and also increase turnover without necessarily increasing the cost of operation.

Insurance:

Adequate cover to include workers’ compensation and public liability must be carried by the canteen operator. (This does not apply to management option 3).

Profitability:

Canteens need not operate for profit. Among the reasons for this are:

• the need for a service to students and the general school community;
• to reduce costs to parents;
• to provide more nutritious foods which would otherwise be more expensive;
• to promote a school nutrition program;
• implementation of a life skills program.

Schools that choose to accept a lower profit, or subsidise a loss, will need to note the effect of this on their budgets. There are two ways to budget and account for this:

• In all cases allow for the reduced profit, or loss, as a restraint on the year’s expenditure capacity.
• Optionally, record the subsidy as an expense under the appropriate account. To do this, transfer expenditure from the canteen account to an education programs account.

Pricing arrangements:

A fair price for make-up items such as sandwiches, rolls and ‘open’ sandwiches, etc., should take into account the cost of the ingredients and the cost of paid labour plus, if possible, a mark up of approximately 25 per cent.

Manufactured items (e.g. yoghurt, pasta dishes, milk shakes, pasties, fruit juices etc.) provide a proportion of canteen sales and canteens should charge the recommended price for these items . The mark-up on these items ranges from 20 per cent to 40 per cent, most items being 30 per cent or more.

Cross subsidising can also be applied. Some canteens opt to increase the price of their unhealthier items to help subsidise and therefore reduce the prices of their healthier items.

Trading Statements:

To ensure that proper control of canteen operations exists, it is essential that trading statements give a clear indication of turnover, gross and net profits.

A canteen trading statement should at least be prepared twice a year, ie end of financial year and end of calendar year, so that canteen profitability can be effectively monitored. It is necessary that regular statements are available so that management can quickly be made aware of any variation of canteen operation and can take appropriate action.
 

Purchase, replacement and maintenance of equipment:

The purchase of additional equipment and repairs to equipment in school canteens must be funded from profits. In the half yearly trading statements some provision should be made for the purchase or replacement of equipment.

The possibility of hiring equipment should not be overlooked, and an adequate system should be in place to ensure that all equipment is properly recorded, with clear indication of ownership.
 

6. Food and nutrition

6.1 Nutritional needs of children and adolescents

Children at primary school grow very slowly over a long period of time. Their appetites are not large but they do need adequate energy and other nutrients for growth, maintenance and activity. Children are encouraged to be very active. The long, slow periods of growth during childhood have more influence on the eventual adult physique than the rapid growth spurt that occurs during adolescence. It is therefore most important that the small amount of food and drinks which are consumed are as rich in nutrients as possible.

During adolescence the body grows rapidly over a relatively short period of time. More food is needed for energy, bone growth, muscle growth, regulation of body functions in a larger body, increased blood volume and for general health. Because adolescents can get hungry frequently, it is important that they have a selection of nutritious snacks.

6.2 Developing healthy eating habits

The formation of healthy eating behaviours is part of each child's education. Although eating behaviours will go through a number of stages during childhood, habits established early in life are said to be long lasting. Now more than ever, our children need guidance to help them select a healthy diet and have healthy attitudes toward food.

Health problems related to poor choice of food and a lack of activity are common in Australia today. When we look at the adult health problems related to diet, we can see that many of them have their origins in eating habits established during childhood. Several nutritional problems already affect a significant number of Tasmanian children:

• Overweight. At least 20 to 30 percent of children and adolescents are overweight.
• Increased blood fats. Evidence of high levels of blood cholesterol and triglycerides.
• Dental diseases.
• Lack of energy, irritability and increased susceptibility to illness.
• Constipation. Caused by lack of dietary fibre (obtained from breads, cereals, fruits and vegetables).
• Underweight.

• skipping meals, especially breakfast;
• snacking on foods of poor nutritional value and neglecting to eat nutritious meals;
• regularly choosing snacks which are high in fat, salt or sugar;
• selecting nutritionally inadequate meals;
• regularly choosing sweet drinks rather than plain water to quench thirst.

The school canteen can (lessen) help to reduce nutritional problems by offering and promoting a good selection of nutritious, tasty and attractive foods and supporting classroom nutrition education.

A healthy canteen:

• encourages children to make more informed choices about what they eat;
• enables children to choose food which provides them with a variety of nutrients to complement the food they eat at home;
• ensures the availability of nutritious foods to children;
• promotes foods that provide essential nutrients and are low in fat, salt and sugar.
• provides children with opportunities to try new foods and dishes
• A healthy canteen is one that encourages healthy food choices by providing a variety of attractively presented, nutritious food.

The Dietary Guidelines for Australians and the Dietary Guidelines for Children and Adolescents

The former Commonwealth Department of Health, Housing and Community Services developed a National Food and Nutrition Policy in August 1992, as a major step to improving the nutritional well-being of all Australians. In May 1994 the Tasmanian Food and Nutrition Policy was adopted by the State Government to address local food and nutrition initiatives. Specific strategies were outlined to deal with Tasmanian nutrition issues. Central to both these policies is a set of Dietary Guidelines For Australians which indicate the type of dietary behaviours we should be adopting to improve and protect our health. These guidelines were developed for the general population of healthy adults. A modified set of guidelines for children and adolescents were developed in 1995 by the NH&MRC (National Health & Medical Research Council). The Dietary Guidelines for Children and Adolescents are relevant to school canteens and are listed as
Appendix A.

The Australian Guide to Healthy Eating

The Australian Guide to Healthy Eating is the most contemporary model designed to convert scientific knowledge of food composition and nutritional requirements for health into a practical guide for food selection. Its development was funded by the Commonwealth Department of Health and Family Services and commenced in 1995. It was published in 1998. After extensive consultation and testing with consumers, health professionals, educators, food industry and others, a model in the shape of a circle was produced in addition to a number of support materials. The model groups foods of similar nutritional value together and arranges them in a circle in the proportions required daily and that are consistent with the Dietary Guidelines for Australians and the Dietary Guidelines for Children and Adolescents. Accompanying education material includes recommended serves from each food group for every age group. By encouraging the consumption of a variety of foods within each group, the Australian Guide to Healthy Eating results in a foundation diet which contains sufficient amounts of all nutrients essential for health and wellbeing. The Australian Guide to Healthy Eating is presented in Appendix D.
 
 

The Australian Guide to Healthy Eating resources available are: large posters, A4 posters, consumer booklets, information pamphlets and background information for nutrition educators. Material can be ordered on 1800 020 103 (ext 8654) or at email address: phd.publications@health.gov.au

The Australian Guide to Healthy Eating can also be found on the internet site:
http://www.health.gov.au/pubhlth/strateg/food/guide/
 

The Healthy Eating Pyramid

The 'Healthy Eating Pyramid', developed by the Australian Nutrition Foundation, indicates in broad terms the relative proportions of different food items in a healthy diet. The base of the pyramid is composed of breads and cereals fruits and vegetables, indicating that these are the foods that we should 'eat most'. The mid section of the pyramid contains meat, fish, chicken, eggs, milk and milk products, indicating that these should be consumed in moderate amounts. The apex indicates that butter, margarine, fats and oils, salt and sugar should be consumed in the least amounts. A more detailed explanation of the Healthy Eating Pyramid is presented in Appendix E.

The Australian Guide to Healthy Eating and the Healthy Eating Pyramid are both simple food selection guides that make no distinction between the most appropriate and least appropriate choices within each group. For example, no distinction is made between a piece of raw fruit (high fibre) and fruit juice (low fibre); high fat cheese or low fat cheese; breakfast cereals high in added sugar and those which are not and the various commercial convenience foods A selection guide for foods most suitable for sale in school canteens needs to be based on the Dietary Guidelines For Australians, and consider the Australian Guide to Healthy Eating and the Healthy Eating Pyramid.

Note: when interpreting recommended serves from a guide, it is important to define a serving size as it may vary between guides.

6.4 Guidelines for developing healthy attitudes to food

Childhood is a critical time for the development of eating habits and self image. Food preferences and poor self image are learned. Children need encouragement and positive role modelling to learn how to care for, and respect their bodies.

Healthy eating does not only involve what we eat, but also how and why we eat. These attitudes form the basis of healthy eating. For example, dieting, feeling guilty after eating certain foods, being out of touch with the body's hunger signals and eating for emotions can have a negative affect on a child's nutrition.

How a child feels about their body affects their self esteem and attitudes to food and activity. For example it’s common for adolescents to be fearful of getting fat and diet or "body build" to achieve the "ideal" shape. In addition children often avoid participation in physical and social activities due to concerns about physical appearance.

Here are a few tips to encourage healthy and enjoyable eating and activity habits and self acceptance in children.

For healthy eating:

• Encourage children to decide when they are hungry and full. Only a child knows how much they need to eat.
• Provide a variety of healthy foods and encourage children to make their own choices.
• Give small serving sizes and allow children to ask for more. This minimises food wastage and reduces pressure on children to eat everything on their plate.
• Avoid labelling food as "good" and "bad", this can set up distorted attitudes to certain foods.
• Encourage children to eat, savour and really enjoy food.
• Avoid using food as rewards or as a way of soothing emotions.
• Encourage children to be involved in food preparation and menu planning

• Let children know that you like them just as they are.
• Avoid making negative comments about physical appearance - theirs, yours or others.
• Teach that healthy bodies come in a variety of shapes and sizes.
• Encourage fun and enjoyable activity rather than strenuous or competitive workouts.
• Help children to feel positive about their bodies - eg through moving their body and appreciating what their body does for them.
• Support children to recognise their qualities, achievements and contributions. rather than judging their self worth on body weight or appearance
• Role model healthy attitudes and behaviours.

Ultimately, schools will have to make their own decisions about what to sell in the school canteen. This can sometimes be difficult because of the large number of food products available today. Clearly some foods are more appropriate for sale in the school canteen than others, and some foods are not appropriate at all. The School Canteen Advisory Committee offers the following classification of the appropriateness of foods for sale in school canteens, together with suggestions to assist in making such decisions. There are three categories:

• Category A: Most appropriate foods for school canteens
• Category B: Least appropriate foods for school canteens
• Category C: Foods for occasional use in school canteens

Foods that make a major contribution to the nutritional intake of school and are in line with the recommendations of the Dietary Guidelines for Children and Adolescents are classified as 'Most Appropriate' . This includes foods from the basic food groups such as bread and cereals, fruit and vegetables, plain dairy products and water.

These foods should form the bulk of foods sold and should be promoted through the school canteen.

Many appropriate meal and snack items can be created from these basic 'most appropriate foods'.

Suggestions for appropriate sandwiches and rolls:

The bread.

• Wholemeal bread is preferable, but white bread is acceptable.
• Give preference to low-salt varieties.
• Try a mixture—one slice white and one slice wholemeal.
• Vary the menu with sliced, pitta and French bread; long and round rolls.
• Spread bread very thinly with polyunsaturated or monounsaturated margarine (or butter); or spread with cottage or ricotta cheese, chutneys, mustards or relishes.

• Cheese. Give preference to low-fat, low-salt varieties: for example, fat reduced cheddars, cottage or ricotta.
• Lean meats. Remove visible fat and (or) chicken skin.
• Egg. Hard boiled, mashed or sliced.
• Fish. Canned. low-salt or salt-free, oil-free varieties.
• Fruit. For example: banana, apple, pineapple.
• Tomato
• Vegetables. For example: celery, carrot, asparagus, lettuce, cucumber, beetroot, zucchini, bean shoots. (Grated vegetables can be bound with plain yoghurt.)
• Baked Beans. Low-salt.
• Peanut butter. Low-salt.

Jaffles:

Use wholemeal bread and fill with:

• any of the recommended sandwich fillings;
• sliced cooked potato and fat reduced cheese;
• corn kernels, tomato and skinned chicken;
• egg and vegetables;
• banana, apple and cottage cheese;
• baked beans;
• grated vegetables and grated fat reduced cheese;
• hamburger, tomato and cheese.

Fill bread rolls with a selection of fillings suitable for heating (for example: skinned chicken, baked beans, banana and sultanas, reduced fat cheese and tomato). Wrap in foil or a hot food bag and heat in pie-warmer, or wrap in plastic and heat in microwave.

Corn cobs:

Buy fresh or frozen. Boil, steam or microwave until tender. Serve without butter or margarine in a hot-food container.

Baked potatoes:

Cooked in their skins, split and filled with:

• plain yoghurt;
• grated fat reduced cheese and coleslaw;
• grated fat reduced cheese and diced tomato;
• reduced fat cocktail frankfurts and low salt tomato sauce;
• cottage or ricotta cheese and crushed pineapple;
• crushed pineapple and coleslaw;
• baked beans and grated fat reduced cheese.
• Toasts:

Soups:

• Home-made, low-salt soups are preferable.
• Use lots of vegetables and lentils or split peas.

Use lean minced meat mixed with grated onion and a few breadcrumbs or rolled oats. Grill or dry fry. Serve in a wholemeal roll with shredded lettuce, tomato, fat reduced cheese, and low salt tomato sauce.

Pasta:

Use salt-free, low-fat recipes for chow mien type dishes, spaghetti, lasagne, etc. Include vegetables in the recipe.

Tacos:

Make a zig-zag stand for taco shells and heat shells in pie warmer. Fill with:

• lean minced steak cooked with baked beans and onion;
• slices of hot or cold chicken;
• chopped hard-boiled eggs;
• salt-free canned tuna or salmon.

Suggestions for appropriate cold foods:

Fruit:

• whole fruit, fresh or frozen;
• fresh fruit kebabs;
• selected portions of fruit in snap-lock bags;
• fruit salad—fresh or unsweetened varieties.

Dried fruits are an excellent source of vitamins, minerals and dietary fibre. It should be noted, however, that frequent consumption of dried fruit can be associated with tooth decay, due to its high sugar content and retentive (sticky) nature.

It is not recommended that dried fruits alone be consumed as snacks. Rather, it is suggested that dried fruits mixed with nuts and seeds be sold as part of a school lunch pack. For example:

• one salad sandwich;
• one packet of mixed fruits/nuts;
• one plain milk drink;
• one apple.
• A mixture of raisins and currants, sunflower seeds and pumpkin seeds, pecan nuts and peanuts, etc. can be produced quite economically by mixing and packaging at the canteen. You may also consider putting dried fruit in a sandwich filler, eg. raisins and ricotta cheese.

Yoghurt

• fresh or frozen
• plain or fruit flavoured (can be low fat or full fat)

• Serve a selection of salad vegetables on a paper plate with a slice of lean meat, cheese or a hard-boiled egg. Always include a serve of high carbohydrate food, eg: bread, rice salad, pasta salad.
• Mini-garden salad—a lettuce leaf filled with fruit and vegetables served in a snap-lock or plastic bag.
• Pitta bread filled with salad vegetables.
• Tabbouli, potato salad, rice salad, coleslaw, egg salad. Use a fat reduced mayonnaise or plain yoghurt. Serve in take-away food containers.
• Big appetite rolls—a French stick crammed with salad. Serve whole, cut in half or into three.

Slices or wedges of melon or pineapple.

Fruit kebabs. Fresh or frozen.

Frozen fruit wedges.

Fruit platter. Display whole cut fruit in front of counter. Cut fruit is attractive for small appetites and small budgets.

Cheese cubes, sticks, slices or triangles.

Celery boats with cheese or peanut butter filling

Vegetable pieces. For example, carrot, celery zucchini in slices or sticks.

Yeast buns or raisin bread slices. Thinly spread with polyunsaturated or monounsaturated margarine, (butter), ricotta or serve plain.

Fruit or cheese pikelets. Plain or topped with cottage or ricotta cheese.

Fingers or triangles of bread . Spread with low-salt peanut butter, cottage, ricotta or other reduced fat cheese or grated vegetables bound with a little plain yoghurt.

Hard-boiled eggs.

Wholemeal fruit scones. Spread with polyunsaturated or monounsaturated margarine, cottage or ricotta cheese.

Popcorn. Plain or cheese varieties.

Pure 100% (no added sugar) juice or milk ice.

Low-salt crispbreads.

Plain icecream. Frozen plain yoghurt or tofu.

Breakfast biscuits. Topped with cheese or peanut butter.

Suggestions for appropriate drinks

Water

• Have fresh iced water readily available to encourage the drinking of water, in preference to sweetened drinks.
• Water with slices of fruit added.
• Mineral waters - plain, unflavoured.

• Provide preferably unflavoured whole milk or low-fat varieties.
• Try fresh-fruit milk shakes—use soft fruits such as banana, pear, berries.
• Heat small cartons of milk.
• Freeze small cartons of milk.

• Chilled or frozen.

A copy of the Federation of Canteen in Schools (FOCIS) Recommended Food List appears in Appendix G.

NOTE: Reduced fat and low fat dairy products (milk, cheese and yoghurt) are recommended for children over 5 years of age, adolescents and adults. Choose these wherever possible.

Category B.: Least appropriate foods for school canteens

These include foods that are of low nutritional value and/or are high in fat, sugar and/or salt and are therefore not in line with the Dietary Guidelines for Children and Adolescents. They are classified as 'Least Appropriate'.

The regular sale or promotion of these products through the school canteen is not recommended.

High-fat foods

Include sausages such as cabana, salami etc., and fried food of any description.

Chocolate or carob items

Include items coated in or containing chocolate or carob.

Cakes and biscuits with high-fat and sugar

Include doughnuts, slices, cream cakes, cream buns and meringues.

Snack foods with high-fat and salt content

Include potato crisps, corn chips, pork rind and similar flavoured snack lines.-

Foods and drinks with high-sugar content

Include fruit-flavoured drinks, soft drinks, flavoured mineral waters, cordials, ice confection, lollies, syrups, hundreds and thousands, toffee apples and confectionery bars.

Category C: Foods for occasional use in school canteens

Not all food products fit within the category of 'most appropriate' or 'least appropriate' foods for sale in school canteens. In between these two extremes are a variety of foods that contain some important nutrients but may have other unwanted ingredients. Making decisions about the sale of these products requires an assessment of the nutritional advantage of the product against the amount of fat, salt and/or sugar that they contain. Some products can be offered for sale on a restricted basis and others should be used only in small amounts.

These products should not be promoted vigorously nor compete with or replace more appropriate food items on the menu.

Some examples of occasional use foods include:

Pies, pasties, sausage rolls, quiches, hot dogs, cocktails.

These are cheap, easily managed hot foods and therefore popular choices for the menu, especially where facilities are limited. They do provide some protein but most are high in fat, salt and calories and low in fibre. It is preferable to offer these only occasionally , not every day.

Icecream

Icecream provides useful amounts of calcium but is also quite high in fats, salt and added sugar. In hot weather, plain icecream, low-fat ice confections or frozen low-fat yoghurts may be considered as additions to the menu.

Vegemite, promite, marmite and similar yeast extracts

All contain high levels of salt and should be used sparingly.

6.6 Assessing a food product

Sometimes, information given by food manufacturers and the media can be difficult to interpret. In addition, the numbers of food products on the market is ever expanding. As a result, there may come times when there is uncertainty about whether an item is appropriate or not for the canteen. The following steps may assist you in making an informed decision.

• Ask the representative if the product has been assessed and registered as an appropriate product by the Tasmanian School Canteen Association.
• Check the product against the most appropriate, least appropriate and occasional use lists of foods. If appropriate, check the labels for further information if it is a commercial product.
• Read the ingredient list. Remember that labelling on packaged foods lists ingredients in descending order of amounts.
• Make note of the nutrient claims, if any, eg: low salt, no added salt, and be familiar with their meaning.
• Read the nutrition information panel for extra information and be familiar with interpreting it.
• If still uncertain, advice as to the appropriateness of other foods, snack items and beverages may be obtained from the School Canteen Association Inc., PO Box 169, Sandy Bay 7005.

Nutrient Claims

Nutrient claims are claims made about the nutritional value of a product. They need to be backed up by information in a nutrient panel. Here is an explanation of claims that are often made.

Low sugar-
Does not mean no sugar. It means there is less than the regular product.

No added sugar-
The manufacturer has not added more than 4% sucrose to the product. However, added sugar may already be present in a foodstuff that the manufacturer purchased and added to the product. For example, a fruit syrup (with added sugar) or a crystallised fruit (with added sugar) may be added to a product; the manufacturer did not actually add the sugar as an ingredient. In addition, the product may contain natural sugars, eg: fruit sugars, milk sugars. Read the label carefully for sugar content.

Sugar free-
Must contain no more than 0.2 gm total sugar per 100 gm of solid food.

Low joule/diet-
These have been sweetened with artificial sweeteners instead of sugar. Use these in moderation only.

Carbohydrate modified-
Alternatives to sugar are used eg: sorbitol, mannitol. These have the same number of calories as sugar and the products are usually as high in fat as the original product. In large amounts, these products may have a laxative effect. These are not suitable for use.

Cholesterol free/low cholesterol-
Does not mean low in fat or low in saturated fat. Read labels carefully for fat content.

Toasted/oven baked
Generally means the product has been cooked in oil or fat. Read labels for the fat content.

Reduced fat-
Not necessarily low fat, but the product is lower in fat compared to the regular version. These are usually suitable- check the label.

Low fat-
Less than 3 gm fat per 100 gm of food. These are suitable.

Salt reduced-
Have less than the usual product, but may still be high in salt.

Low salt-
Doesn’t mean no salt. ‘Low salt’ products must contain less than 120 mg of sodium per 100 gm of food. These are good choices. ‘No Salt’ and ‘Salt Free’ products are the best choices.

Lite/light-
This may describe the taste or texture as well as referring to being lower in fat or salt. Read the label carefully for details on fat, salt and sugar.

Heart Foundation Tick-
Foods with the Heart Foundation tick are healthy choices amongst foods of a similar type. They meet Heart Foundation guidelines for total fat, saturated fat, salt, sugar and where appropriate, fibre. The Heart Foundation has set guidelines for 10 different food categories. The tick is even on products high in fat like margarines and oils as these are low in saturated fat and high in poly- or mono- unsaturated fats. It is still important to use these in small amounts. Not all companies use the tick even though their products may qualify. Once again, it is important to read labels and be familiar with the recommendations the Australian Guide to Healthy Eating.

All natural-
Sugar, oil, cream and fat are all natural but are not good for our health. This statement is not at all useful for helping to make decisions about products. Read the label to find out what is really in it.

Ingredient Lists

All ingredients in packaged foods must be included on the label. They are listed in descending order by weight: the first ingredient is the largest, followed by the second largest and so on. All additives must also be listed by their chemical name— eg., 'colour (tartrazine)'; or by their specific number, eg., 'colour ( l 02). ' Water can be placed last as 'water added'.

When reading labels, note the use of two or more similar ingredients. For example, a label may read 'rolled oats, sugar, flour, glucose, honey ... ' At a glance, it appears that oats are the main ingredient. The use of three sugars—sugar (sucrose), glucose and honey—makes each look less prominent. However, these sugars combined could weigh more than the oats. The same applies to fats: for example; 'flour, animal and vegetable fat, butter ...'

In addition, it is possible to look for good sources of fibre in ingredient lists.

Other names for fat, sugar, salt and fibre that appear in ingredient lists are in Appendix A.

Nutrition Information Panels

Look for the nutrition information panel on the product for detailed information to help you decide whether the product is suitable.

Nutrition panels show the number of kilojoules and the amount of protein, fat, carbohydrate, etc. in a given weight of the food (usually 100g) - not always in serving size.

When comparing products a general rule of thumb is to look for products with less than 10 grams of fat per 100 grams of food and for products with much more total carbohydrate than sugars alone. If applicable look for a product which will give the most fibre per 100 grams of food. A low salt product generally has less than or equal to 120mg per 100g of sodium.

For example:

Use-by-Date

This date indicates the period of time for best eating (and quality). Unless food has been incorrectly stored, it is not spoiled immediately after the date, and can be sold if in good condition. However, the quality will have started to decline. Breads and other bakery goods may carry a date of baking instead.

It's all in the name

Many people are confused by different names for similar products. However, these different names have a specific purpose. Under the AustralianFood Standards Code if a food is called a certain name, it must meet specific minimum and/or maximum standards. This ensures uniformity and provides protection for consumers. ( See Appendix B for Definitions of Product Names.)

6.8 Food additives

A food additive is any substance not usually eaten as a food.

Additives may be used to:

• maintain nutritional quality;
• maintain or improve keeping quality or stability, thus reducing 'wastage';
• make food attractive by enhancing taste, colour or consistency.

Every food additive has a specific purpose and comes under a 'class' name which describes its function.

(See Appendix C Definitions of Class Names.)

Food additive codes

Additives are listed on food labels by their 'class' name (eg., colour, preservative), followed by the number of the specific additive(s) used. The codes overcome the problem of spelling out long, scientific names on labels. Where there is no current numerical code, the specific name or some other appropriate designation appears on the label. An additive that does not belong to any of the classes is identified by its specific name or code number.

The code system enables people to know exactly what is in the food they eat, and is particularly important for the small percentage of the population who are sensitive to certain substances which are quite harmless to others.

Examples of how additives appear on labels

Colour (brilliant scarlet 4R) or Colour (124)

Antioxidant (sodium ascorbate) or Antioxidant (301)

Preservative (calcium sorbate) or Preservative (203)

Vegetable gum (guar gum) or Vegetable gum (412)

6.9 Facts and fallacies about food and nutrition

• Children do not need extra salt in hot weather. A balanced diet with plenty of fresh water is adequate.
• Sugar is found naturally in some foods; for example in fruit. It is added (refined) sugars which make over-consumption so easy.
• Children do not need refined sugars for energy. Energy is best supplied by the complex carbohydrate foods that belong to the largest section of the ‘Australian Guide to Healthy Eating ‘ circle.
• 'Sugar', in food-regulation terminology, means only sucrose that is white, brown or raw cane sugar. It does not refer to sugars such as honey, treacle, golden syrup, glucose, fructose, galactose, lactose or maltose which may be added to sweeten a product. All these sugars are potentially harmful to teeth. Pear juice, for example, which contains a concentrated form of fructose, is not recommended as a sweetener.
• Milk contains anti-decay factors which have the potential to protect teeth from sugars added to flavour milk.
• While plain milk is preferable for children, flavoured milk is more acceptable than no milk at all and more acceptable than other drinks containing added sugar.
• There is no reputable evidence that milk increases mucus production. Milk is one of the most important sources of calcium needed for strong bones and teeth.
• Butter, margarine, cooking and salad oils, lard and copha are all classified as fats. Foods with these fats added, including fried foods, should not be regular items in the diet.
• Carob and chocolate both contain high proportions of fat and sugar.
• Although white bread is nutritionally acceptable, wholemeal bread is preferred for fibre, iron and vitamin content. Fibre is needed to absorb moisture and make stools into a soft mass for easy movement through the body.
• Grain breads may be white bread with cracked or whole grains added. Large pieces of grain generally pass through the body unchanged.
• A very small number of children may be sensitive to food additives and food colourings. Food allergies are rare. Most children have grown out of allergies by five years of age. Diets eliminating all such substances are extremely restrictive. Management of such diets is the responsibility of families, doctors and dietitians.

Artificial sweeteners must undergo extensive toxicological testing before being accepted as safe for use in foods. Artificial sweeteners are commonly used in diet soft drinks and cordials. It is recommended that children drink more plain water and occasional unsweetened fruit juices, therefore there is no advantage to children drinking artificially flavoured drinks. There is also little advantage to using artificially sweetened yoghurts and icecreams over sweetened varieties as the naturally sweetened products are classed in the most appropriate foods anyway.