act health policy...dgd18-003 doc number version issued review date area responsible page dgd-003 1...

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Doc Number Version Issued Review Date Area Responsible Page

DGD-003 1 14/02/2018 01/02/2020 Population Health 1 of 47

ACT Health Policy Healthy Food and Drink Choices

Healthy food and drink choices must be provided and promoted to staff, volunteers and visitors at:

• ACT Health facilities

• ACT Health activities including meetings, functions, events, education sessions and fundraising activities.

Nutrition Standards have been developed by ACT Health to specify the types of food and drinks to be provided and promoted in the following food and drink supply situations:

• food outlets including cafeterias, cafes, shops

• vending machines

• catering, fundraising, rewards, incentives, gifts, prizes and give-aways

• advertising, promotion and placement

• alcohol

• water provision

• sponsorships. The Director-General ACT Health or delegate is able to authorise an exemption for occasional social events or fundraising benefits. The Nutrition Standards use a traffic light system to categorise food and drinks according to their nutritional content:

• GREEN (best choices) - contribute a wide range of nutrients and generally low in saturated fat, sugar and salt

• AMBER (select carefully) - contribute some valuable nutrients but contribute considerable amounts of saturated fat, added sugar and/or added salt. Also may provide excess kilojoules

• RED (limit) - low in nutritional value and may be high in saturated fat, added sugar and/or salt. May also provide excess kilojoules.

Comprehensive information about the traffic light system is provided at Attachment A, including foods and drinks in the GREEN, AMBER and RED categories, nutrition criteria for distinguishing amber foods and drinks from red foods and drinks, and information about making healthier choices for some categories of foods.

Policy Statement

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The traffic light system and the Nutrition Standards are based on the Australian Dietary Guidelines and the National Healthy School Canteen Guidelines: Guidelines for healthy foods and drinks supplied in school canteens (2010), with amendments made to account for the target group of adults and children (staff and visitors to health facilities) and ACT Health’s requirements for food provision. The Nutrition Standards provide guidance relevant to the appropriate use of ACT Health public monies for the purchase and supply of food and drinks and guidance about staff action in relation to provision of food and drinks at ACT Health facilities and events. The Nutrition Standards and staff responsibilities for implementing each Nutrition Standard are set out in Table 1 below.

Nutrition Standard Staff Responsibilities for implementation of the Nutrition Standard

1. Food outlets and vending machines

The majority of foods and drinks sold should be GREEN. GREEN and AMBER foods and drinks should form at least 80 per cent of products available.

Staff must incorporate the Nutrition Standard for food outlets and vending machines into all tenders, contracts, leases and management arrangements that relate to the supply of food and drinks via food outlets and vending machines.

Where there are existing contracts, leases and management arrangements, staff should encourage food outlets and vending machines to lead by example and transition to the relevant Nutrition Standard.

2. Catering, fundraising, rewards, incentives, gifts, prizes and give-aways

The majority of foods and drinks should be GREEN. AMBER foods and drinks may be provided in small quantities only. RED category foods and drinks must not be supplied.

This Standard is the responsibility of all staff who organise these activities, for example through ordering healthy catering and arranging healthy or non-food fundraising items.

3. Advertising, promotion and placement

Only GREEN foods and drinks should be advertised or promoted. RED or AMBER category foods and drinks should not be advertised, promoted or placed in prominent areas such as on equipment, at point of sale, beside cash registers, at reception desks, on counters in waiting areas or at entrances and exits.

This Standard is the responsibility of all staff involved in these activities, including staff responsible for negotiating and/or managing contracts and arrangements with food outlets or vending machine suppliers.

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Nutrition Standard Staff Responsibilities for implementation of the Nutrition Standard

Furthermore, RED or AMBER category foods and drinks should not be positioned at eye level within cabinets, fridges, shelves, or as part of free-standing displays. The ACT Health logo should not be used alongside RED or AMBER category foods and drinks.

4. Alcohol

The ACT Public Sector Management Standards 2006 stipulate that: “An officer must not, without the prior approval of the Director General — (a) consume alcohol while on duty; or (b) consume alcohol while on government premises during working hours; or (c) carry alcohol in a government vehicle.” In addition, alcohol is not to be provided or used by ACT Health for catering, fundraising, rewards, incentives, gifts, prizes or give-aways.

This Standard is the responsibility of all staff.

5. Water provision

Tap water should always be available to staff, volunteers and visitors free of charge, for example from water dispensers and/or food outlets.

This Standard is the responsibility of staff who develop specifications for and/or manage infrastructure development, or who negotiate and/or manage contracts/arrangements with food outlets.

6. Sponsorships

ACT Health sponsorships should be associated with GREEN foods and drinks only. The ACT Health logo should not be used alongside RED or AMBER foods and drinks or alongside logos or advertisements for RED or AMBER foods and drinks.

This Standard is the responsibility of all staff who negotiate and manage sponsorship arrangements.

Table 1: The Nutrition Standards and staff responsibilities for implementing each Nutrition Standard.

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Obesity and poor diet are major causes of chronic disease and disability amongst the ACT population. The aim of the policy is to contribute to improving health and reducing rates of diet-related disease in the ACT community by:

• creating environments at ACT Health facilities and activities that provide and promote a greater choice of nutritious food and drinks

• making healthy choices the easy choices

• increasing the opportunities for staff, volunteers and visitors to make healthy food and drink choices

• increasing staff awareness and knowledge regarding healthy eating. ACT Health has a responsibility to provide leadership in the provision of healthy food and drink choices and to be a role model for the community. Provision of healthy food and drink choices will have a positive impact on the diets and health of ACT Health staff and visitors and may potentially have flow on effects to families and other social networks.

The Healthy Food and Drink Choices policy will apply to all situations where food and drinks are sold or provided to ACT Health staff, volunteers and visitors (adults and children). Locations

• ACT Health facilities, including hospitals, health centres, health services and ACT Health offices.

• Community locations where ACT Health business is undertaken by ACT Health staff (e.g. education, health promotion, health services).

Food and drink supply situations

• Food outlets where food and/or drinks are available for purchase, that are: o owned or operated by ACT Health o contracted, leased, licensed by ACT Health to a provider, and/or o operated under any other management arrangement with ACT Health. These include: o staff cafeterias o cafes and kiosks o shops and retail outlets (including mobile services) that sell food and drinks within

ACT Health facilities.

• Vending machines operated under contract to ACT Health

Purpose

Scope

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• Catering provided or purchased by ACT Health, including at ACT Health facilities and external venues, events, functions, educational sessions and fundraising activities, including: o fundraising by staff and volunteers for external charities at ACT Health facilities or

activities, o fundraising in ACT Health facilities by organisations and charities, and o fundraising by the Canberra Hospital Foundation.

• Rewards, incentives, gifts, prizes and give-aways, e.g. incentives for participation in surveys, rewards for immunisation or staff performance

• ACT Health sponsorship of events and/or organisations (e.g. conferences, meetings, functions, education sessions and training courses)

• Advertising, promotion and placement of food and drinks.

Out of scope

• Food and drinks paid for by individuals and brought from outside ACT Health for personal use

• Food and drinks provided by the Canberra Hospital Food Service (including ward trolley) to inpatients (including day patients) during their treatment stay o Menu standards set out the requirements for food and drink provided to patients o These standards ensure that the specific clinical nutrition requirements of patient

groups are met and aid recovery from illness, injury and surgery

• Calvary Healthcare facilities

• National Capital Hospital facilities

• Non-government organisations (NGOs) leasing health facilities

• Non-government organisations (NGOs) funded by ACT Health, however such organisations will be encouraged to lead by example

• Food and drinks purchased by staff using travel expense funds.

Overall responsibility for implementation of this policy rests with the Director-General ACT Health. Responsibility for day-to-day planning and management of implementation of this policy is delegated to Executive Directors, Directors and Senior Managers across ACT Health, who must ensure that:

• the Policy is brought to the attention of personnel who have a role in policy implementation

• staff comply with relevant Nutrition Standards

• staff and visitors are informed about local implementation of the policy and the supports available to assist with implementing the policy.

Staff responsibilities for implementing each Nutrition Standard are set out in Table 1 above.

Roles & Responsibilities

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The Healthy Food and Drink Choices section of the ACT Health intranet site provides:

• a range of factsheets and information to assist staff to implement the Policy

• contact details for the staff catering Helpline provided during the transition period. Staff involved in implementing the Policy must ensure they are familiar with the supporting materials and use them to guide implementation of the Nutrition Standards. Queries that are not addressed by the written resources can be raised through contact details on the Healthy Food and Drink Choices section of the ACT Health intranet.

Outcome Measures Key outcome measures for evaluation are:

• Increased range and availability of healthy food and drink choices

• Healthy choices promoted and displayed more prominently

• Increased staff awareness, knowledge and support regarding healthy eating in the workplace and ACT Health facilities.

Method Evaluation of the policy implementation will be undertaken at the conclusion of the 12 month transition period and again 12 months later. Information to be used for evaluation and the review of the policy will be collected as follows:

• Baseline and post-implementation surveys of staff awareness, attitudes and food/drink behaviours

• Audits of food and drinks in vending machines and food outlets, classified using the traffic light system and including a photographic record of placement of items, to be conducted at baseline, around the end of the 12 month transition period and post-implementation

• Focus groups with staff and interviews with food outlet managers around the end of the 12 month transition period

• Case studies mapping the changes in food outlets. Evaluation and monitoring of compliance with the Policy will be the responsibility of the Health Improvement Branch, Population Health Division. Evaluation results will be presented to the Chief Health Officer and to Executive Council.

Policies

• ACT Government Health Directorate Food and Nutrition Strategic Framework 2012-2018.

• CMTD ACT Public Sector Whole of Government Workplace Health and Wellbeing Policy 2013.

• ACT Public Sector Healthy Food and Drink Choices Policy 2016

Evaluation

Related Policies, Procedures, Guidelines and Legislation

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• ACT Public Sector Vending Machine Management Policy 2014 Standards

• National Safety and Quality Health Service Standard No. 1.

1. National Health and Medical Research Council (2013) Australian Dietary Guidelines.

Canberra: National Health and Medical Research Council.

Healthy Food and Drink Choices, Traffic Light System, Catering, Fundraising

Attachment A – The Traffic Light System Disclaimer: This document has been developed by ACT Health specifically for its own use. Use of this document and any reliance on the information contained therein by any third party is at his or her own risk and Health Directorate assumes no responsibility whatsoever. Policy Team ONLY to complete the following:

Date Amended Section Amended Divisional Approval Final Approval

13/02/2017 Complete Review Emily Harper, ED Health Improvement Branch

Policy Advisory Committee

This document supersedes the following:

Document Number Document Name

DGD14-007 ACT Health Healthy Food and Drinks Policy

References

Search Terms

Attachments

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Attachment A – The Traffic Light System

1. Overview Foods and drinks are classified according to their nutritional content using a traffic light system that is consistent with the Australian Dietary Guidelines. The traffic light system enables identification of healthy choices that should form the majority of foods and drinks provided and promoted, and unhealthy choices that should be limited. The classifications are:

GREEN Best choices

GREEN foods and drinks are the best choices. They should always be available, displayed in prominent areas and actively promoted and encouraged. GREEN foods and drinks form the basis for a healthy diet. They are the foods from the five healthy food groups depicted in the Australian Guide to Healthy Eating - (1) cereals and breads; (2) vegetables and legumes; (3) fruit; (4) milks, yoghurt, cheese and alternatives; (5) meat, fish, poultry, eggs, tofu, nuts, seeds and legumes/beans. These foods offer a wide range of nutrients and are generally low in saturated fat, added sugar and salt. For GREEN drinks choose water and reduced fat milk.

AMBER Select Carefully

AMBER foods and drinks should be selected carefully. They contribute some valuable nutrients, but contain more saturated fat, sugar and/or salt than GREEN foods. They may contribute to excess intake of energy (kilojoules) if consumed in large quantities. They should not dominate the menu choices displayed or promoted. Large serving sizes should be avoided. Specific quantitative nutrient criteria are used to define AMBER foods and drinks and to distinguish them from RED foods and drinks. The criteria take into consideration the saturated fat, sodium (salt), fibre and kilojoule (energy) profile of the food, and apply either per serve or per 100 grams depending on the category of food.

RED Limit

RED foods and drinks do not contribute positively to the diet and should be limited. They are not recommended by Australian Dietary Guidelines. The Australian Guide to Healthy Eating suggests eating these foods only sometimes and in small amounts. RED foods and drinks are low in nutritional value and may be high in saturated fat, added sugar and/or salt. They may also provide excess energy (kilojoules/calories).

*The information provided is intended for use by food outlets, vending machine suppliers and caterers supplying food and drinks. It is not intended to be nutrition advice to individuals.

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2. Classification of food and drinks There are two methods to classify food and drinks under the traffic light system. The Ingredients Only Method is used to classify mostly freshly prepared food and drinks or simple packaged foods and drinks with few ingredients. It is possible to classify pre-packaged foods using the Ingredients Only Method before applying the Nutrient Criteria Method. The Nutrient Criteria Method is used to classify any food with a Nutrient Information Panel (NIP), with the exception of commercially prepared sandwiches, rolls and wraps which need to be assessed using ‘Ingredients only method’ above. Packaged foods and drinks will nearly always have a NIP on the label.

2.1 Nutrient Criteria Method Nutrient Criteria Tables for categorising food and drinks using the Nutrient Criteria Method are provided below.

Table 1: Hot food items and processed meats

• All products that fit into this table in the Traffic Light System are assessed per 100g.

• Products that meet ALL of the nutrient criteria are classified as AMBER. Products that do not meet ALL of the nutrient criteria are classified as RED.

Table 1: Hot food items and processed meats assessed per 100g

Category

Nutrient Criteria

Energy (kJ)

per 100g

Saturated fat (g)

per 100g

Sodium (mg)

per 100g

Maximum serve size

as sold

Savoury pastries and pies, sausage rolls, cheese and spinach triangles, quiches, samosas, dim sims, spring rolls, chiko rolls, sushi, rice paper rolls, rice, pasta and noodle dishes

1000kJ or less

5g or less 400mg or

less 250g or

less

Pizza – commercial, frozen 1000kJ or

less 5g or less

400mg or less

250g or less

Commercial oven baked potato products, wedges, chips, hash browns, scallops, gems Grill or bake only

1000kJ or less

5g or less 400mg or

less 250g or

less

Meat products and alternatives, crumbed and not crumbed (burgers, marinated meats, patties, strips, balls or nuggets), sausages, frankfurts and saveloys

1000kJ or less

5g or less 450mg or

less 150g or

less

Processed luncheon meats (devon, chicken loaf, free flow chicken products) and cured meats (e.g. ham, bacon)

1000kJ or less

3g or less 750mg or

less 50g or less

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Table 2: Snack food items

• All products in this category are assessed per serve as stated on the NIP.


Table 3: Ready to eat meals • All products in this category are assessed both per serve as stated on the NIP and per 100g.


Table 3: Ready to eat meals assessed per serve and per 100g

Category

Nutrient Criteria

Energy (kJ) per serve as per NIP

Energy (kJ) per 100g

Saturated fat (g)

Per 100g

Sodium (mg) per

100g

Commercial ready to eat complete meals (heat and serve, frozen, chilled, pre-packaged)

2500kJ or less

— 2g or less 300mg or

less

Stews, casseroles and curries (served on its own) — 1000kJ or

less 5g or less

450mg or less

Table 2: Snack food items assessed per serve as per NIP

Category

Nutrient Criteria

Energy (kJ) per serve as

per NIP

Saturated fat (g)

per serve as per NIP

Sodium (mg)

per serve as per NIP

Fibre (g) per serve as per

NIP

Sweet snack food, bars (muesli bars, nut bars, cereal bars) and biscuits

600kJ or less 3g or less — 1g or more

Savoury snack food, biscuits, crispbreads, crisps, crackers including rice crackers, flavoured rice/ corn cakes --(Energy must be 1800kJ or less per 100g) --

600kJ or less 2g or less 200mg —

Ice creams, milk or soy-based ices, dairy desserts and milk-based puddings --(Milk must be listed as first ingredient) --

600kJ or less 3g or less — —

Un-iced cakes and slices, fruit- or vegetable-based cakes, muffins, sweet pastries, and fruit-based mixed desserts such as crumble

900kJ or less

3g or less — 1.5g or more

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Table 4: Healthier choices

• All products in this category are assessed per 100g.

• Products that meet ALL of the nutrient criteria are classified as GREEN. Products that do not meet ALL of the nutrient criteria are classified as AMBER.

Table 4: Healthier choices assessed per 100g

Category

Nutrient Criteria

Saturated fat (g) per 100g

Sodium (mg) per 100g

Total sugar (g) per 100g

Fibre (g) per 100g

Breakfast cereals not containing dried fruit

2g or less — 20g or less 5g or more

Breakfast cereals containing dried fruit

2g or less — 25g or less 5g or more

Pasta sauces and other simmer sauces including curry, Mexican

2g or less 300mg or less — —

Soups as prepared, ready to eat (condensed, instant) includes stock


Dips (legume, dairy, vegetable or salsa)


Mayonnaise and salad dressings 3g or less 750mg or less — —

Table 5: Ready to eat salads

• All products in this category are assessed per 100g.

• Products that meet ALL of the GREEN nutrient criteria are classified as GREEN. Products that do not meet ALL of the GREEN nutrient criteria are classified as AMBER.

• Products that meet ALL of the AMBER nutrient criteria are classified as AMBER. Products that do not meet ALL of the AMBER nutrient criteria are classified as RED.

Table 5: Ready to eat salads assessed per 100g

Category

Nutrient Criteria

GREEN AMBER

Energy per 100g

Saturated fat (g)

per 100g

Sodium per 100g

Energy per 100g

Saturated fat

per 100g

Sodium per 100g

Ready to eat salads with mixed in salad dressings (garden, potato, rice, grain, pasta, coleslaw, Caesar)

750kJ or less

3g or less 300mg or

less 1000kJ or

less 5g or less

400mg or less

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2.2 Ingredients Only Method This method is used to classify mostly freshly prepared food and drinks or simple packaged foods and drinks with few ingredients. It is possible to classify pre-packaged foods using the Ingredients Only Method before applying the Nutrient Criteria Method. Process for assessing by ingredients only

Step 1

List all ingredients

Step 2Classify each ingredient as GREEN, AMBER or RED.

Refer to the Traffic Light System Tables if needed

Step 3Classify your recipe using the Ingredients Only

Method Guide

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2.2.1 Ingredients Only Method Guide

INGREDIENTS ONLY METHOD GUIDE

It is GREEN

IF…

• IT’S GREEN IF ALL THE INGREDIENTS ARE GREEN Note: You can add a small amount of the following AMBER ingredients to GREEN ingredients and the recipe will remain GREEN

Oils, polyunsaturated/ monounsaturated

1½ tsp (7g)

per serve of vegetables (½ cup cooked or 1 cup salad) in salad, roast, stir-fry, soup, curry or casserole

Spreads, e.g. margarine, polyunsaturated/ monounsaturated

1 tsp (5g)

per serve of grain food (e.g. one slice of bread, half a roll)

Reduced salt flavour sauces (e.g. soy sauce) and curry pastes

2 tsp (8ml)

per 250g serving of meat and vegetable dish, or as marinade

Tomato paste (no added salt)

No restricti

on

All dishes with GREEN ingredients

Note: You can add a small amount of the following RED ingredients to GREEN ingredients and the recipe will remain GREEN

Flavour toppings 1 tbsp per 250ml serve of reduced fat milk drinks including milkshakes, smoothies and hot chocolate

Honey ½ tsp (3g)

per serve of vegetables (½ cup cooked or 1 cup salad) in vegetable based dishes - salads and stir fries

It is

AMBER IF…

• IT’S AMBER IF ALL THE INGREDIENTS ARE AMBER; OR

• ALL THE INGREDIENTS ARE AMBER AND GREEN

Note: You can add a small amount of the following RED ingredients to all GREEN ingredients and the recipe will be AMBER*

* One shaved slice (or 25g) of lean ham, bacon, processed turkey, smoked fish or corned/roast beef in:

Sandwich, roll, wrap with ½ cup salad vegetables per serving

Pizza with ¼ cup cooked vegetables or ½ cup of salad vegetables per serving

Baked potato with minimum ¼ cup of other cooked vegetables per serving

Frittata with minimum ¼ cup of vegetables per serving

*Maximum of 2 shaved slices (50g) of lean ham, bacon, processed turkey, smoked fish or corned/roast beef in:

Salads with minimum 2 cups salad vegetables or 1 cup of cooked vegetables (e.g. pumpkin, zucchini, beans) per serving (excluding potato based salads)

Jam and Honey (note: 100% fruit spread is a better choice)

1 tsp (7g) per serve of grain foods - 1 slice of bread, ½ bread roll, 2 pikelets, 1 pancake, 1 scone, (traditional recipe made without use of cream or lemonade)

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It could be

AMBER or RED

IF…

• IT COULD BE AMBER OR RED IF YOU ADD A RED INGREDIENT

You will need to create a Nutrition Information Panel (NIP) and check it against the Nutrient Criteria Tables. If nutrient criteria exceed the criteria listed on the Nutrient Criteria Tables items will be classified RED. You can call the ACT Nutrition Support Service on 61612583 for assistance in creating a NIP.

It is RED IF…

The following food and drinks are RED by default and do not require further classification.

• Food or drink containing any confectionery including boiled lollies, carob, chocolate including choc chips and chocolate coating, carob or yoghurt coating, 100s and 1000s, liquorice, soft lollies, cream, icing, chocolate spreads, flavoured jelly crystals

• Deep fried food or food containing any deep fried ingredients

• All types of sugar sweetened drink including soft drinks, commercial iced teas, sports and energy drinks, cordials, or flavoured mineral waters

• Sweet pastries, buns and cakes filled with cream, jam or chocolate

• Iced cakes and slices, doughnuts, danishes, croissants- sweet and savoury

• Food or drink containing guarana

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2.3 Specific allowances The addition of a small amount of any of the following AMBER or RED ingredients can be included in a GREEN dish or recipe without affecting its rating providing the ingredients are only used within the specified allowance.

Table A: Add AMBER to GREEN and keep it GREEN

AMBER ingredient Dish Allowance per serve

Spreads (monounsaturated or polyunsaturated)

Sandwiches, rolls, toast, scones, crumpets

Up to 1 teaspoon (5g) of spread per serve e.g. 1 slice of bread, 1 crumpet, ½ bread roll

Oils (monounsaturated or polyunsaturated)

Salads, roast vegetables, stir-fries, casseroles, soups, curries, pasta sauces

Up to 1½ teaspoons (7g) of oil per serve of vegetables (½ cup cooked vegetables or 1 cup salad vegetables)

Asian sauces (reduced salt) or curry paste

Meat and vegetable stir-fries or used as a marinade

Up to 2 teaspoons (8ml) per 250g serving of meat and vegetable dish

Tomato paste (no added salt)

All dishes with GREEN ingredients No restriction

Table B: Add RED to GREEN and keep it GREEN

RED Ingredient Dish Allowance per serve

Flavour toppings

Reduced fat milk drinks including milkshakes, smoothies and hot chocolate

1 tablespoon of flavour topping per 250ml serve

Honey Salads Stir fry

Up to ½ teaspoon (3g) of honey per serve of vegetables (½ cup cooked vegetables or 1 cup salad vegetables)

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Specific allowances cont.

Table C: Add RED to GREEN and keep it AMBER

RED ingredient Dish Maximum allowance per serve

Lean processed meats:

− ham

− bacon

− corned/ roast beef

− processed turkey

− smoked fish

Sandwiches, rolls and wraps with a minimum of ½ cup salad vegetables per serve Pizza with minimum of ¼ cup cooked vegetables per serve Baked potato with ¼ cup of other cooked vegetables per serve Frittata with ¼ cup of vegetables per serve

1 shaved slice (or 25g) per serve

Salad with minimum 2 cups salad vegetables or 1 cup of cooked vegetables (e.g. pumpkin, zucchini, beans) per serving (excluding potato based salads)

2 shaved slices (or 50g) per serve

Jam, honey (note: 100% fruit spread is a better choice)

Bread, scone, pikelet, pancake (traditional recipe made without use of cream or lemonade)

1 teaspoon (7g) of jam or honey per serve of grain foods (e.g. 1 scone, 2 pikelets, 1 pancake, 1 slice of bread, ½ bread roll)

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2.4 Common Ingredients Tables

The following tables list common ingredients classified as GREEN, AMBER or RED.

Breads and alternatives

CLASSIFICATION

GREEN AMBER RED

Breads Wholemeal, wholegrain, multigrain, white high fibre, white and rye varieties of:

• Sliced bread, rolls and bagels

• Pizza bases- plain

• Flat breads such as lavash, pita, tortillas, soft taco shells

• Lebanese and Turkish bread

• English muffins

• Fruit buns (no icing)

• Glazed hot cross fruit buns

• Scones (plain, savoury, fruit or vegetables)

• Pikelets/ pancakes

• Wraps

• Soft taco shells

• Crumpets

• Focaccia (plain)

• Raisin and fruit bread Includes gluten free. Note: Fruit and vegetable based cakes (e.g. banana bread or date loaf) are cakes and should

Flavoured focaccia Any breads containing any form of confectionery^ Any deep-fried breads (e.g. deep-fried croutons) Croissant

Savoury breads, flavoured focaccia, pull-aparts, pre-made pizza bases with topping, twists and scrolls.

Check the NIP against the following AMBER / RED nutrient criteria.

AMBER RED

≤1000kJ energy per 100g >1000kJ energy per 100g

≤5g saturated fat per 100g >5g saturated fat per 100g

≤400mg sodium per 100g >400mg sodium per 100g

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be assessed under the un-iced cakes, muffins and sweet pastries in the Nutrient Criteria Tables. Also see the Sweet Pastries table in this guide.

Crisp-breads and crackers

Plain unflavoured rice and corn cakes Low fat crispbreads Wholegrain crackers

Plain and flavoured crispbreads, crackers, grissini, bread sticks, flavoured rice / corn cakes and crackers and commercial croutons.


AMBER RED

≤600kJ energy per serve >600kJ energy per serve


≤2g saturated fat per serve >2g saturated fat per serve

≤200mg sodium per serve >200mg sodium per serve

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Breads and alternatives cont

Pastries

All food containing reduced fat or full fat pastry (e.g. short crust, puff and choux, filo).

For sweet pastries check the NIP against the following AMBER / RED nutrient criteria.

AMBER RED



≤1.5g fibre per serve >1.5g fibre per serve

For savoury pastries check the NIP against the following AMBER / RED nutrient criteria.

Maximum serve of 250g or less.

AMBER RED


≤5g saturated fat per serve >5g saturated fat per 100g


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Breads and alternatives cont

Popcorn Airpopped with nothing added

Corn chips and taco shells

Soft taco shells Tortillas

For flavoured popcorn check the NIP against the following AMBER / RED nutrient criteria.

AMBER RED





For corn chips and taco shells check the NIP against the following AMBER / RED nutrient criteria.

AMBER RED





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Grains, rice, noodles and pasta

CLASSIFICATION

GREEN AMBER RED

Grains Plain grains (e.g. cous cous, polenta, cracked wheat, burghul, quinoa, barley, semolina, buckwheat, oats)

Rice Plain rice (e.g. brown, white, wild) – choose brown where possible.

Rice paper Rice paper

Nori – seaweed paper for sushi

Nori/seaweed paper

For flavoured and seasoned instant grains (e.g. flavoured cous cous) check the NIP against the following AMBER / RED nutrient criteria.

Maximum serve size 250g.

AMBER RED




For flavoured and seasoned instant rice check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.

AMBER RED




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Grains, rice, noodles and pasta cont

Noodles Fresh or dried rice or bean noodles (e.g. vermicelli, udon) Fresh wheat noodles (e.g. Singapore, hokkien) Instant noodles – reduced fat varieties only without flavour sachet

Deep-fried or oiled noodles

Pasta Plain pasta (wholemeal or white) (e.g. spaghetti, fettucine, macaroni, penne, bows) – choose wholemeal where possible Freshly made pasta can be assessed using the Ingredients Only Method

Flours All forms of grain-based flour – choose wholemeal where possible All forms of legume-based flour (e.g. chickpea, lentil) All forms of nut flour (e.g. almond, hazlenut)

For instant noodles check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.

AMBER RED




Commercial filled pasta (e.g. ravioli, tortellini and gnocchi) and all varieties of canned spaghetti.

Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 250g.

AMBER RED




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Grains, rice, noodles and pasta cont

Breakfast cereals

Wholegrain, whole wheat flakes, wholegrain puffed cereals, whole wheat biscuits, porridge, low in added sugar, high in fibre and without added confectionery are the healthiest choices.

Check the NIP against the following GREEN/ AMBER nutrient criteria.

Breakfast cereals without added fruit

GREEN AMBER


≥5g fibre per 100g <5g fibre per 100g

≤20g sugar per 100g >20g sugar per 100g

Breakfast cereals with added fruit

GREEN AMBER


≥5g fibre per 100g <5g fibre per 100g

≤25g sugar per 100g >25g sugar per 100g

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Meat, poultry, fish, eggs, tofu, legumes/beans, nuts and seeds

CLASSIFICATION

GREEN AMBER RED

Meat and chicken

Lean, unprocessed red meats (e.g. beef, lamb, pork, reduced fat mince) Lean chicken or turkey without skin

Unprocessed meat with fat not trimmed (e.g. regular mince) Chicken and turkey with skin

Deep-fried meats

Processed meats

Free flow chicken (i.e. diced, ready to eat chicken). Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 50g.

AMBER RED ≤1000kJ energy per 100g >1000kJ energy per 100g


≤750 mg sodium per 100g >750mg sodium per 100g

Marinated meats, burgers, patties, balls, strips, meatballs, nuggets, frankfurters, sausages, hot dogs.





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Meat, poultry, fish, eggs, tofu, legumes/beans, nuts and seeds cont

Processed meats

Processed lean meats (e.g. ham, smoked salmon, bacon, corned beef, devon, chicken loaf, pastrami, bacon).





Some lean processed deli luncheon meat can be added to certain GREEN dishes and the dish will be classified AMBER, even if the meat does not meet the AMBER sodium criteria.

Allowance of up to one shaved lean slice (or 25g) of the following:

• ham

• bacon

• processed turkey

• corned/ roast beef

• smoked fish

when served in:

• Sandwiches, rolls and wraps with minimum of ½ cup salad items per serving

• Pizza with minimum of ¼ cup of cooked vegetables or ½ cup of salad vegetables per serving

• Baked potato with minimum ¼ cup of other cooked vegetables per serving

• Frittata with minimum ¼ cup of vegetables per serving OR up to two shaved lean slices (50g) when served with minimum of

• 2 cups salad vegetables or

• 1 cup of cooked vegetables (e.g. pumpkin, zucchini, beans) per serving (excluding potato

based salads)

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Fish and seafood

Fresh fish Plain frozen fish

Deep-fried fish and seafood Smoked fish (e.g. smoked salmon/trout) see processed meats above

Canned fish (e.g. tuna, salmon, sardines, herring) canned in spring water

Fresh or frozen crustaceans (e.g. crab or prawn meat with no added salt or fat)

Fish / chicken / meat paste

All fish / chicken / meat pastes are AMBER by ingredient. They should be used sparingly.

Canned fish (e.g. tuna, salmon, sardines, herrings in brine, oil or flavoured varieties), baked crumbed and battered fish products, frozen or fresh.


AMBER RED




For seafood mix (e.g. seafood extender) check the NIP against the following AMBER / RED nutrient criteria.

AMBER RED




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Eggs Eggs (e.g. hard / soft boiled, poached, scrambled) and/or with reduced fat milk or reduced fat cheese

Eggs scrambled with full fat milk and/or full fat cheese

Eggs cooked with cream or sour cream (including reduced fat)

Eggs fried in sparing amounts of monounsaturated or polyunsaturated oil

Eggs fried in butter, ghee, lard

Legumes and baked beans

Baked beans (includes all legumes) with no added meat or cheese

Legumes dried or canned (e.g. chickpeas, kidney beans, cannellini beans, borlotti beans, 3, 4 or 5 bean mix, lentils)

Lentil patties and falafels (grilled or baked) Lentil patties and falafels (pan-fried in polyunsaturated or monounsaturated oil used sparingly)

lentil patties and falafels (deep-fried)

Legumes, dry roasted, unsalted Legumes, roasted in oil and/or salted, or roasted, unsalted

Baked beans (includes all legumes) with added meats and cheese.


AMBER RED




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Tofu and tempeh

Tofu (silken or firm) unflavoured Tempeh, unflavoured

Tofu or tempeh (deep-fried)

Textured vegetable protein

Nuts Nuts (unsalted, raw or dry roasted with no added fats)

Nuts (salted and/or roasted) Nuts with added confectionery (e.g. chocolate or sugar coated)

Seeds Whole seeds (unsalted, raw or dry roasted) (e.g. sesame, poppy, pepitas, sunflower)

Whole seeds (salted and/or roasted)

Nut meals and flours

100% almond and other nut meals/flours

Nut and seed pastes / butters / spreads

100% nut and seed pastes Nut and seed pastes with additives such as salt, sugar and oil are AMBER (e.g. peanut butter or tahini). They should be used sparingly

Nut spreads with added confectionery (e.g. chocolate nut spreads)

For marinated tofu and tempeh check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size 150g.

AMBER RED




Textured vegetable protein products e.g. soy sausages. Check the NIP against the following AMBER / RED nutrient criteria. Maximum serve size

150g.

AMBER RED




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Dairy and alternatives

CLASSIFICATION

GREEN AMBER RED

Dairy and dairy alternatives containing confectionery

Any dairy and dairy alternatives containing confectionery

Milk and alternatives

Milk – reduced fat plain or flavoured Milk – full fat plain or flavoured

Buttermilk

Skim milk powder Full cream milk powder

Evaporated milk – reduced fat including reduced fat coconut flavoured

Evaporated milk – full fat Sweetened condensed milk

Soy drink reduced fat plain or flavoured – choose calcium fortified

Soy drink full fat plain or flavoured – choose calcium fortified

Oat, rice and almond drinks – choose calcium fortified

Coconut ‘milk’ style beverages – full or reduced fat, choose calcium fortified

Coconut milk Coconut milk – full or reduced fat

Cream Full or reduced fat:

• sour cream

• cream

• coconut cream

Yoghurt Yoghurt – reduced fat plain or flavoured Yoghurt – full fat plain or flavoured Yoghurt with added confectionery (e.g. chocolate drops)

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Cheese • Cheese – reduced fat varieties (e.g. cheddar, cream cheese, feta, edam, Swiss)

• Mozzarella

• Bocconcini

• Haloumi

• Cottage cheese

• Ricotta cheese

• Cheese – full fat varieties (e.g. cheddar, cream cheese, feta, edam, Swiss)

• Parmesan

• Cheese with added fruit

• Flavoured cream cheese

• Cheese spread

Cheese with added confectionery

Custard Custard – reduced fat Custard – full fat Custard with added confectionery

Ice-cream Ice-cream with any added confectionery

Ice-cream, gelato, dairy desserts and milk based ices. Check the NIP against the following AMBER / RED nutrient criteria.

AMBER RED

≥600kJ energy per 100g <600kJ energy per 100g

≥3g saturated fat per 100g <3g saturated fat per 100g

Ice-cream, gelato, dairy desserts and milk-based ices are AMBER only if:

• it meets the above criteria AND

• milk is the first ingredient AND

• it contains no confectionery (including chocolate coating)

Ice-cream, gelato, dairy desserts and milk-based ices are RED if:

• it does NOT meet the above criteria OR

• milk is not the first ingredient OR

• it contains confectionery (including chocolate coating)

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Vegetables and fruit

CLASSIFICATION

GREEN AMBER RED

Vegetables Vegetables – fresh, frozen or canned – choose reduced salt and/or without added flavourings where possible (choose fresh seasonal vegetables where possible)

Pickled vegetables (e.g. olives, ginger and gherkins)

Any deep-fried vegetable (e.g. deep-fried potato chips, wedges and vegetable fritters)

Vegetables cooked in a sparing amount of polyunsaturated or monounsaturated oil. (see Fats and Oils) with no added salt

To make a GREEN vegetable dish using polyunsaturated or monounsaturated oil (e.g. olive, canola, sunflower, safflower, sesame, peanut, grapeseed and soya bean oils)

Allowance Up to 1½ teaspoons (7g) of monounsaturated or polyunsaturated oils per:

• ½ cup of cooked vegetables in salads, stir-fries, roast vegetables, casseroles, soups, curries;

• 1 cup of salad vegetables.

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Vegetables and fruit cont

Dehydrated or semi-dried vegetables without added salt or oil

Dried / semi-dried / chargrilled vegetables in brine or oil (drained) (e.g. semi-dried tomatoes, roast capsicum, eggplant, artichoke, zucchini, olives, capers)

Potato products

Legumes Baked beans (includes all legumes) with no added meat or cheese

Oven-baked potato products (e.g. wedges chips, hash browns, scallops or gems).


AMBER RED




Baked beans (includes all legumes) with added meats and cheese.


AMBER RED




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Legumes dried or canned (e.g. chickpeas, kidney beans, cannellini beans, borlotti beans, 3, 4 or 5 bean mix, lentils)

Legumes, dry roasted, unsalted Legumes, roasted in oil and/or salted, or roasted, unsalted

Lentil patties and falafels (grilled or baked)

Lentil patties and falafels (pan-fried in polyunsaturated or monounsaturated oil used sparingly)

Deep-fried lentil patties and falafels

Tomato paste Tomato paste – no added salt Tomato paste – regular

Vegetable juice Vegetable juice

• at least 99% vegetable juice AND

• no added sugar AND

• maximum serve size 250ml

Vegetable juice

• less than 99% vegetable juice OR

• added sugar OR

• serve size greater than 250ml

Fruit Fruit – fresh, frozen, or canned in natural juice

(choose fresh seasonal fruit where possible)

Fruit – canned in syrup

Fruit – dried (no added sugar) Fruit – dried (with added sugar)

Crystallised fruit

Fruit leather – 100% fruit Fruit straps and leathers with added sugar

Coconut – fresh or dried if used sparingly (e.g. sprinkled)

Coconut water (assess as for fruit and vegetable juice)

Coconut ‘milk’ style beverages with added calcium

Coconut – fresh or dried if used as a significant ingredient

Coconut water style beverages with added sugar

Coconut milk/cream full or reduced fat

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Fruit juice

• at least 99% fruit juice AND



Fruit juice

• less than 99% fruit juice OR

• added sugar OR


Fruit ice block




Fruit ice block


• added sugar OR


Fruit jelly desserts, ice crushes and slushies




Fruit jelly desserts, ice crushes and slushies


• added sugar OR


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Fats and oils

CLASSIFICATION

GREEN AMBER RED

Fats and oils Polyunsaturated or monounsaturated oils (e.g. olive, canola, sunflower, safflower, sesame, peanut, grapeseed and soya bean) are AMBER. They should be used sparingly See below for specific allowances for use in GREEN dishes

• Butter

• Tallow

• Lard

• Copha

• Coconut oil

• Ghee

• Palm oil

• Blended vegetable oil

• Full or reduced fat:

− cream

− sour cream

− coconut cream

− coconut milk

− dairy blend spreads

Polyunsaturated or monounsaturated oils can be used in a GREEN dish without changing the GREEN classification.

Allowance Up to 1½ teaspoons (7g) per:

• ½ cup of cooked vegetables in salads, stir-fries, roast vegetables, casseroles, soups, curries, pasta sauces;

• 1 cup of salad vegetables.

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Fats and oils cont

Dairy spreads, margarines and alternatives

Avocado

100% nut / seed pastes

Polyunsaturated or monounsaturated margarines and spreads (e.g. olive, canola, sunflower) are AMBER. They should be used sparingly See below for specific allowances for use in GREEN dishes

Polyunsaturated or monounsaturated margarines and spreads (e.g. olive, canola, sunflower) can be used in a GREEN dish without changing the GREEN classification.

Allowance Up to 1 teaspoon (5g) per:

• serve of grain food e.g. slice of bread, half a roll.

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Condiments, spices, spreads, stock, sauces, flavourings, dressings, dips, topping and confectionery

CLASSIFICATION

GREEN AMBER RED

Herbs, spices, flavourings

Fresh and dried herbs and spices (no added salt or fat) Vanilla essence, paste or extract Flavour essences

Added salt including table salt, sea salt, Himalayan salt, celery salt, vegetable salt Dried rub, spices and spice mixes with added salt and sugar Sugar

Lemon juice Lime juice

Curry powder Gravy powder Mustard seeds Mustard – wholegrain, powdered Vinegar

Spreads Avocado, fresh Yeast extracts (e.g. Vegemite) Lemon butter

Honey Fruit spreads (e.g. jam)

Honey can be added to vegetable based dishes without changing the GREEN classification.

Allowance Up to ½ teaspoon (3g) per:

• serve of vegetables (½ cup cooked vegetables)

• salad (1 cup salad vegetables)

Jam and honey can be added to grain food and the dish will be classified AMBER.

Allowance Up to 1 teaspoon (7g) per:

• serve of grain food e.g. 1 scone, 2 pikelets, 1 pancake, slice of bread, ½ a bread roll.

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Condiments, spices, spreads, stock, sauces, flavourings, dressings, dips, topping and confectionery cont

100% nut and seed pastes Nut and seed pastes with additives such as salt, sugar and oil are AMBER (e.g. peanut butter or tahini). They should be used sparingly

Nut spreads with added confectionery (e.g. chocolate nut spreads)

Fish / chicken / meat paste

All fish / chicken / meat pastes are AMBER by ingredient. Choose reduced salt varieties and use sparingly

Stock Reduced salt stock made as directed Stock – vegetable, meat, chicken Liquid cubed or powdered Made as directed

Stock powder or cubes not made up as directed

Tomato pastes Tomato pastes – no added salt Tomato paste – regular

Curry paste All curry pastes are AMBER. They should be used in small amounts – see below for specific allowances for use in GREEN dishes.

Reduced salt Asian flavour sauces and curry pastes can be added to a GREEN dish without changing the GREEN classification.

Allowance Up to 2 teaspoons (8ml) per:

• 250g serving in meat and vegetable dish or used as a marinade.

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Sauces

Tomato sauce, mustard sauce, sweet chilli sauce, BBQ sauce, pickles – use small amounts Use reduced fat and reduced salt where available

Asian flavour sauces Asian flavour sauces (e.g. soy, sweet chilli, hoisin, and oyster) are AMBER. They should be used in small amounts – choose reduced salt varieties where available See below for specific allowances for use in GREEN dishes

Reduced salt Asian flavour sauces and curry pastes can be added to a GREEN dish without changing the GREEN classification.

Allowance Up to 2 teaspoons (8ml) per:

• 250g serving in meat and vegetable dish or used as a marinade.

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Pasta sauce

Salad dressings and mayonnaise

Pasta sauce and simmer sauces (e.g. curry and Mexican).

Check the NIP against the following GREEN / AMBER nutrient criteria.

GREEN AMBER

<2g saturated fat per 100g ≥2g saturated fat per 100g

<300mg sodium per 100g ≥300mg sodium per 100g

Commercially prepared salad dressings, aioli and mayonnaise.


GREEN AMBER

<3g saturated fat per 100g ≥3g saturated fat per 100g

<750mg sodium per 100g ≥750mg sodium per 100g

Homemade salad dressing can be assessed using the Ingredients Only Method

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Dips Cream or sour cream based dips

Relish All relish varieties are AMBER by ingredient. They should be used sparingly

Flavour toppings and syrups

Flavour topping or syrup (e.g. chocolate):

• up to 1 tablespoon when served with 250ml of reduced fat milk

Flavour topping or syrup (e.g. chocolate):

• up to 1 tablespoon when served with 250ml of full fat milk

Flavour topping or syrup (e.g. chocolate) when not added to milk drinks

Dips – commercially prepared vegetable, legume or dairy based dips including chutney, relish, pesto, salsa, hummus, beetroot, eggplant dip, tzatziki.


GREEN AMBER



Homemade dips should be assessed using the Ingredients Only Method

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Flavour powders Flavour powder (e.g. hot chocolate):

• up to 2 heaped teaspoons when served with 250ml of reduced fat milk

• ½ metric cup of powder to 1 litre of reduced fat milk

Flavour powder (e.g. hot chocolate):

• up to 2 heaped teaspoons when served with 250ml of full fat milk.

• ½ metric cup of powder to 1 litre of full fat milk

Flavour powder (e.g. hot chocolate) when not added to milk drinks

Confectionery All types sold separately or added to products including boiled lollies, carob, chocolate (including choc chips and chocolate coating), 100s and 1000s, liquorice, soft lollies, cough lollies, juice jellies Yoghurt or carob coated Cream filling, icing Chocolate spreads Flavoured jelly crystals

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Drinks CLASSIFICATION

GREEN AMBER RED

Water – plain or flavoured

Water (plain, tap, spring, mineral, sports or sparkling with no added sugar) Water flavoured with natural essence

Artificially sugar sweetened flavoured waters Recommended serve size ≤600ml)

Sugar sweetened flavoured waters (e.g. sports waters)

Soft drinks Artificially sweetened soft drinks including diet, no or low sugar Recommended serve size ≤600ml)

Sugar sweetened soft drinks

Energy and sports drinks

Sugar sweetened flavoured energy drinks and/or energy drinks containing guarana Recommended serve size ≤600ml

Commercial iced tea Artificially sweetened teas (e.g. hot and iced tea)

Sugar sweetened teas (e.g. hot and iced tea)

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Drinks cont Tea, coffee, hot chocolate, mocha

Tea, coffee with or without reduced fat milk or powdered skim milk (first ingredient must be milk / milk solids) Hot chocolate, mocha made on reduced fat milk without cream and marshmallow See below for specific allowances

• up to 1 tablespoon of flavour syrup when served with 250ml of reduced fat milk

• up to 2 heaped teaspoons of flavour powder when served with 250ml of reduced fat milk

• ½ metric cup of flavour powder to 1 litre of reduced fat milk

Tea/coffee made with full fat milk or powdered full fat milk (milk / milk solids will be listed first in the ingredients list) Hot chocolate, mocha made with full fat milk without cream and marshmallow See below for specific allowances

• up to 1 tablespoon of flavour syrup when served with 250ml of full fat milk

• up to 2 heaped teaspoons of flavour powder when served with 250ml of full fat milk

• ½ metric cup of flavour powder to 1 litre of full fat milk

Tea/coffee (milk substitute – first ingredient not milk) Hot chocolate, mocha (full fat milk) with cream

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Drinks cont

Dairy and dairy alternative drinks

Milk (reduced fat)

• plain

• flavoured

• buttermilk

• evaporated

• powdered (milk first ingredient)

Commercial milk drinks plain or flavoured (reduced fat) – may contain artificial sweeteners Recommended serve size is ≤375ml Soy drink (reduced fat) plain or flavoured. Choose calcium fortified. May contain artificial sweeteners Recommended serve size is ≤375ml Oat, rice and almond drinks plain or flavoured. Choose calcium fortified. May contain artificial sweeteners Recommended serve size is ≤375ml Liquid breakfast drinks made of reduced fat milk Recommended serve size is ≤375ml

Milk (full fat)

• plain

• flavoured

• evaporated

• powdered (milk first ingredient)

• Commercial milk drinks plain or flavoured (full fat). May contain artificial sweeteners.

Recommended serve size is ≤375ml Soy drink (full fat) plain or flavoured. Choose calcium fortified. May contain artificial sweeteners Recommended serve size is ≤375ml Coconut ‘milk’ style beverages with added calcium Recommended serve size is ≤375mlLiquid breakfast drinks made of full fat milk Recommended serve size is ≤375ml

Full or reduced fat:

• cream

• coconut cream

• coconut milk

• powdered milk substitute Milk-like products / coffee whiteners made of casein protein, coconut oil, sugar and a range of other additives

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Milkshakes, smoothies, milk drinks, hot chocolate made with reduced fat milk (no ice-cream or cream) Recommended serve size is ≤375ml See below for specific allowances

• up to 1 tablespoon of flavour syrup when served with 250ml of reduced fat milk

• up to 2 heaped teaspoons of flavour powder when served with 250ml of reduced fat milk

• ½ metric cup of flavour powder to 1 litre of reduced fat milk

Milkshakes, smoothies, milk drinks, hot chocolate made with full fat milk and/or ice-cream that meets the AMBER Nutrient criteria table detailed below (no cream) Recommended serve size is ≤375ml See below for specific allowances

• up to 1 tablespoon of flavour syrup when served with 250ml of full fat milk

• up to 2 heaped teaspoons of flavour powder when served with 250ml of full fat milk

• ½ metric cup of flavour powder to 1 litre of full fat milk

Milkshakes, milk drinks, hot chocolate cream or ice-cream that does not meet the AMBER Nutrient criteria table.

Ice crushers and slushies

Ice crushes and slushies


• no added sugar AND maximum serve size 200ml

Ice crushers and slushies


• added sugar OR serve size greater than 200ml

All ice-creams, milk- or soy-based ices, dairy desserts and milk-based puddings.

Check the NIP against the following AMBER / RED nutrient criteria. Milk must be listed as first ingredient.

AMBER RED

≤600kJ energy per serve >2g energy per serve


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Cordials All types

Drinks containing guarana

All types

Fruit and vegetable juices

Fruit and vegetable juice


• no added sugar AND maximum serve size 250ml

Fruit and vegetable juice


• added sugar OR serve size greater than 250ml

Coconut water At least 99% coconut water AND maximum serve size 250ml

• less than 99% coconut water OR

• with added sugar OR serve size greater than 250ml

Fruit drinks All types

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