|Green/Amber||Comments and suggestions|
|Lean red meats (for example: roast beef, stir-fry strips, reduced fat mince)||Green||These foods are good sources of protein and can be used in a variety of ways:
|Lean chicken meat without the skin (for|
example: chicken breast, thigh)
|Green||These foods are good sources of protein and can be used in a variety of ways:
|Turkey||Green||Choose the leanest mince available and check all other|
meats are trimmed of visible fat.
|Fish (for example: tuna, salmon, sardines)||Green||Choose canned fish packaged in spring water.|
|Nuts*||Going from Amber to Green||Choose nuts* that are un-salted and un-roasted. Nuts* that are salted and/or roasted are categorised as Amber.|
|Stews, casseroles and curries||Going from Amber to Green|
|Chicken drumsticks and wings||Amber||When preparing meat and alternative dishes in the canteen choose ingredients categorised as Green and serve with plenty of vegetables.|
|Spare ribs||Green and Amber||Avoid adding salt when preparing or serving these foods.|
Use herbs and spices to add flavour instead.
|Legumes (see page 20)||Check the Nutrition Information Panel against the Nutrient Criteria below.|
|Energy (kJ) per 100g||Saturated fat (g) per 100g||Sodium (mg) per 100g|
|Meat products and alternatives crumbed and not-crumbed (burgers, patties, strips, balls or nuggets), sausages,frankfurts and saveloys, stews, casseroles and curries||1000kJ or less||5g or less||450mg or less|
*Check your school policy regarding the use of nuts and products containing nuts.