Fresh Tastes Tool Kit - Public Schools NSW

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29 DEVELOPING ACTIONS & ALTERNATIVES cont... Choosing foods for the menu Growing children and adolescents need nutritious food to keep them physically active, healthy and mentally alert.A Fresh Tastes menu offers foods and drinks that are tasty, appealing to students, good quality and served at the correct temperature.The menu should also aim to include as many foods as possible from the GREEN segment of the Canteen Menu Planner. There are many practical considerations when designing a Fresh Tastes menu. Consider the following points. ■ Don’t make the menu too extensive. Provide an appropriate number of choices to keep the menu interesting, manageable and profitable. Offer customers a core of food items that seldom change and add variety by providing specials at certain times, or days of the week, or on the summer or winter menu. ■ Change the types of foods available at recess and lunch to ensure there are healthy, satisfying choices on offer. For example the current menu may contain a number of lines of confectionery, crisps and cakes available at recess.These could be replaced with yoghurts, fresh fruits, bread-based mini pizzas and cheese subs/melts. ■ Avoid large serve sizes of foods that fit into the AMBER segment of the Canteen Menu Planner. Order in smaller serves of commercial food products where available. Prepare smaller serve sizes of foods and drinks that are made or packaged on the premises. ■ Promote healthy ‘meal deals’ on the menu.This provides value for money and encourages the concept of combining foods to create healthy meals. ■ Add interesting, enticing descriptions and names for menu categories and foods on the menu. ■ Price foods and drinks appropriately for the student market. Sample Fresh Tastes menus Two styles of sample menus are provided on the CD-Rom. One has been designed for a primary school and the other for a secondary school. Use the templates as a starting point when developing the school canteen menu. CHECK YOUR PROGRESS An action plan designed by the committee is in place. All menu planning issues have been taken into consideration in designing a Fresh Tastes menu. A decision about the introduction of foods into the canteen has been made. The foods will either be – introduced all at once, or – phased in over an identified time period. A Fresh Tastes menu has been planned. or The phasing in process has commenced. Some key points to note on the sample menus. ■ There is a balance between the GREEN and AMBER foods on the menu ie AMBER foods don’t dominate the menu ■ There are no RED foods listed on the menu as these are only provided on designated ‘Occasional’ food days. ■ The same ingredients appear on the menu in a variety of different ways.This allows the ordering of stock and the organisation and workflow in the canteen to be streamlined. Refer to the CD-ROM for this Template
SECTION 5 Fresh Tastes canteen @ a glance Canteen management Managing hygiene Managing and ordering stock Organisation and workflow Managing food Managing money Managing promotion GETTING ON WITH THE JOB 30
Page 1 and 2: @ school NSW HEALTHY SCHOOL CANTEEN
Page 3 and 4: CONTENTS Section 1 - Introduction 1
Page 5 and 6: SECTION 1 What is a Fresh Tastes ca
Page 7 and 8: The Fresh Tastes Tool Kit Why a Too
Page 9 and 10: The Health Promoting Schools Framew
Page 12 and 13: On the following pages are the tool
Page 14 and 15: 9 GETTING READY Before taking actio
Page 16 and 17: 11 GETTING READY cont... Get inform
Page 18 and 19: 13 GETTING READY cont... The active
Page 20 and 21: 15 GETTING READY cont... Contents o
Page 22 and 23: 17 ASSESSING THE CURRENT SITUATION
Page 28 and 29: 23 DEVELOPING ACTIONS & ALTERNATIVE
Page 30 and 31: 25 CANTEEN ACTION PLANNER Issue Opt
Page 32 and 33: 27 PHASING IN NEW FOODS TEMPLATE Fo
Page 36 and 37: 31 GETTING ON WITH THE JOB Managing
Page 38 and 39: 33 GETTING ON WITH THE JOB cont...
Page 54 and 55: 49 MAINTAINING THE MOMENTUM Maintai
Page 56 and 57: 51 MAINTAINING THE MOMENTUM cont...
Page 58 and 59: 53 MAINTAINING THE MOMENTUM cont...
Page 60 and 61: 55 APPENDIX 1 Guidelines for a heal
Page 62 and 63: 57 APPENDIX 3 Snack ideas The follo
Page 64 and 65: 59 APPENDIX 4 cont... Ideas to redu
Page 66 and 67: 61 HOW TO USE THE CD-ROM On the att

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