takeaways unwrapped event 07.04.2011
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Dr leo stevenson presentation - liverpool eatright project practical strategies to improve nutritional quality of takeaway foodsTRANSCRIPT
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Practical Strategies to Improve the Nutritional Quality of Take-Away FoodsNutritional Quality of Take Away Foods
Dr. Leo StevensonDr. Leo StevensonLiverpool John Moores University
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Take A a FoodsTake-Away Foods
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Take A a FoodsTake-Away Foods
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Take A a FoodsTake-Away Foods
Hi h i F t• High in Fat
• High in Energyg gy
H h S d F• High in Saturated Fat
• High Saltg Sa t
• Low in Vitamins & Minerals
• Low in Fibre• Low in Fibre
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Min: Max:Energy (Kcal)2500 (M)
402 Kcalshish kebab
3320 Kcalpepperoni pizza( )
2000 (F)p pp p
F t 4 4 41 7Fat95g( M)0 (F)
4.4gshish kebab
41.7gmushroom
l tt & hi70g (F) omelette & chips
Salt6g (adult)
0.7gchicken kebab
27.6gbeef green
2g (young child) peppers and black-bean sauce & fried rice& fried rice
Public Analyst Results (Liverpool Trading Standards, 2006)
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EnergyMinimum valueMaximum value Salt
Fish and chips
Energy
King prawn rogan josh & pilau rice
Salt
Shish kebab
Pepperoni pizza
Beef, blackbean & fried rice
Chicken tikka massala & keema rice
Shish kebab
0% 50% 100% 150%
%RDA (kcal) for men
,
0% 200% 400%
%RDA for adults%RDA (kcal) for men
Chi k tikk l & k i
Fat
Pepperoni pizza
Chicken tikka massala & keema rice
Fish and chips
0% 50% 100% 150% 200%
Public Analyst Results (Liverpool Trading Standards, 2006)
%RDA for men
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Salt Content Chinese Meals
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Salt Content Indian Meals
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Fat Content Chinese Meals
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Fat Content Indian Meals
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Ide tif Healthie Optio s?Identify Healthier Options?
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Chicken & Blackbean Sauce
<30%A A
30-50% B
51 70% C C
B
51-70% C
71-100% D D
C
71-100% D
>100% E E
D
% RDA Salt per portion(126% - 7.7g)
% RDA Salt per portion(62% - 3.7g)
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Chicken & Blackbean Sauce
<30%A A
30-50% B
51 70% C C
B
51-70% C
71-100% D D
C
71-100% D
>100% E E
D
% RDA Fat per portion (49% - 36.4g)
% RDA Fat per portion (29% - 21.4g)
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Deep Fat Frying
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Codex Guidelines
• Oil regularly checked
• 180-185oC
• Holding temperature 140oC• Holding temperature 140oC
• Filtering at/after each operation
• Regular draining of oil
F t F d ti 6 1• Fat:Food ratio 6:1
• Drying of foods prior to fryingy p y
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Deep Fat Frying
• Oxidation
• Hydrolysis
• Polymerisation• Polymerisation
• Isomerisation
• Trans-Fatty Acidsy
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Re-Use of Discarded Oil
• 32.4% premises re-using spent deep-fat frying oil as a food oil as a food ingredient
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What can we do in Practice?What can we do in Practice?
• Examples of existing good practice • Examples of existing good practice
• Provision of improved meals
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AcknowledgementsAcknowledgementsgg
Dan BlowesDan Blowes Dr Agnieszka JaworowskaDr Agnieszka JaworowskaDan BlowesDan Blowes Dr Agnieszka JaworowskaDr Agnieszka JaworowskaRachel LongRachel Long Toni BlackhamToni Blackham
L i WillL i Will S d D iLouise Wills Louise Wills Sandra Davies
Annette James