QUICK GUIDE

A joint Australian, State and Territory Government Initiative.

Smart Choices, the Healthy Food and Drink
Supply Strategy for Queensland Schools is
based on the NSW Department of Health
and NSW Department of Education and
Training Canteen Menu Planning Guide,
2004, which is part of the NSW Healthy
School Canteen Strategy.

Copyright protects this publication. Except

for purposes permitted by the Copyright
Act, reproduction by whatever means
is prohibited. Queensland schools are
permitted to make multiple copies of the
material in this book without infringing
copyright, provided the number of copies
does not exceed the number of copies
required in any one school. Any inquiries
should be addressed to the Copyright
Officer, Education Queensland,
PO Box 15033, City East, Qld 4002.

Photos: Fullframe Photographics

120091_06
What is Smart Choices?
Smart Choices, the Healthy Food and Drink Supply Strategy for Queensland
Schools is all about offering healthy food and drink choices to students in
Queensland schools.
Its implementation is mandatory in state schools and strongly encouraged in
non-state schools.
Smart Choices applies to the supply of all foods and drinks in the school
environment including tuckshops/canteens, vending machines, school
excursions, school camps, fundraising, class rewards, school events such as
celebrations and sports days, and the use of food in curriculum activities.
Foods and drinks have been classified into three categories according to their
nutritional value:
GREEN — Have plenty
AMBER — Select carefully
RED — Occasional

What is a Smart Choices tuckshop or canteen?

A Smart Choices Tuckshop or Canteen models positive nutrition messages by
promoting the consumption of fresh, tasty and healthy foods and drinks.
This is reflected in a Smart Choices Tuckshop or Canteen menu which
predominately features GREEN foods with a small proportion of AMBER items.
It is achieved by establishing a high standard of food service with
regard to nutrition, menu planning, hygiene and management
among all tuckshop or canteen personnel, parent
representatives and the wider school community.
Red, Amber and Green – what does it mean?
Under Smart Choices, foods and drinks have been classified into three
categories according to their nutritional value: Green, Amber and Red.

GREEN ‘Have plenty’ AMBER ‘Select carefully’ RED ‘Occasionally’

Encourage and promote Do not let these foods Not to be supplied on more
these smart choices and drinks dominate the than two occasions per
choices and avoid large term
serving sizes
GREEN foods and drinks AMBER foods and drinks RED foods and drinks are
are typically fresh or have had some sugar, highly processed and have
minimally processed. salt or fat added during added sugar, salt or fat.
processing.
These foods and drinks: These foods and drinks:
• are excellent sources These foods and drinks: • lack nutritional value
of important nutrients • have some nutritional • are high in saturated fat
• are low in saturated value and/or added sugar and/
fat and/or added • have moderate amounts or added salt
sugar and/or added of saturated fat and/ • can contribute to excess
salt or added sugar and/or energy intake and weight
• are less likely to result added salt gain
in excess energy • can contribute to excess
RED foods and drinks
intake and reduce the energy intake and weight
should not be supplied by
risk of weight gain gain
the school on more than
GREEN foods and drinks AMBER foods and drinks two occasions per term.
should be promoted should not dominate the
Refer to the ‘Occasional’
to students as the best menu at the expense of
RED food and drink criteria
available choice and healthier GREEN choices.
tables to determine if a
should dominate the
If selecting AMBER foods food or drink fits into the
daily tuckshop/canteen
and drinks, consider RED category.
menu.
offering them only on
certain days of the week
and use small serving
sizes.

For more information refer to Smart Choices – the Healthy Food and Drink Supply
Strategy for Queensland Schools available at
www.education.qld.gov.au/schools/healthy/food-drink-strategy.html
 smart
CHOICES Food andSPECTRUM
drink

Encourage and promote these foods

and drinks.
These foods and drinks:
• are excellent sources of important nutrients
• are low in saturated fat and/or added sugar and/
or salt
• help to avoid an intake of excess energy
(kilojoules or calories)
Based on the NSW Department of Health and NSW Department of Education and Training, Canteen Menu Planning Guide 2004.

Do not let these foods and drinks

dominate the choices and avoid large
serving sizes.
These foods and drinks:
• have some nutritional value
• have moderate amounts of saturated fat and/or
added sugar and/or salt
• can, in large serve sizes, contribute excess
energy (kilojoules or calories)

These foods and drinks These foods and drinks:

are to be supplied on • lack adequate nutritional value
• are high in saturated fat and/or sugar and/or salt
no more than two • can contribute excess energy (kilojoules or
occasions per term. calories)
Where to get more information
Education Queensland
www.education.qld.gov.au/schools/healthy/food-drink-strategy.html
The Smart Choices website contains many valuable resources, including the
strategy, tool kit and a range of useful fact sheets which can help schools offer
healthy foods and drinks at activities such as swimming clubs, excursions and
school dances.
Queensland Health
For information about healthy eating, go to: www.health.qld.gov.au/healthyeating
Local public health units focus on improving the health of the whole population
or community by protecting health; preventing disease, illness and injury; and
promoting health and wellbeing.
Local public health units may be able to assist with queries or provide resources
about food safety and healthy eating. For further information, contact your nearest
Queensland Health public health unit. Contact details are available at:
www.health.qld.gov.au/cho/
Nutrition Australia Qld (NAQ) www.foodsmartschools.org
Food Smart Schools is an exciting service provided by NAQ that works with
the whole school community to provide accurate and practical nutritional
information. Food Smart Schools offer a range of services and free resources
for school tuckshops and canteens, principals, parent organisations, teachers,
school-based youth health nurses, parents and students. To access Food Smart
Schools resources, simply register via the Food Smart Schools website to become
a subscriber. There is no cost to become a subscriber.
Queensland Association of School Tuckshops (QAST) www.qast.org.au
Loaded with information about tuckshop operations, this is your one-stop shop
for Queensland tuckshops and canteens. It contains links that direct you straight
to the information you need, as well as details on upcoming events, recipes,
sample menus, menu planning tools, budgeting and more. Also available is an
e-Menu tool – an interactive resource that enables you to build your menu online,
giving you feedback as you go.
Queensland Council of Parents and Citizens’ Associations Inc (QCPCA)
www.qcpca.org.au
QCPCA provides support to state school Parents and Citizens’ Associations.
Federation of Parents and Friends Associations in Catholic Schools
www.pandf.org.au
The Federation provides support to the parent organisations of Catholic schools in
Queensland.
Queensland Independent Schools Parents Council (QISPC) www.qispc.qld.edu.au
QISPC provides support to parent bodies of independent schools in Queensland.
The ‘Occasional’ (RED) criteria table for snack foods
and drinks
Use the table below to determine if a snack food or drink fits into the RED
category.

Snack foods and drinks assessed per serve

Category Nutrition criteria
Food or drink Energy Saturated fat Sodium Fibre
(kilojoules) (g) (mg) (g)
per serve per serve per serve per serve
Sugar-sweetened >300 kJ >100 mg
drinks and ices*
Snack food bars and >600 kJ >3 g <1.0 g
sweet biscuits
Savoury snack foods >600 kJ >3 g >200 mg
and biscuits
Ice creams and dairy >600 kJ >3 g
desserts
Cakes, muffins and >900 kJ >3 g <1.5 g
sweet pastries etc

Note: All types of CONFECTIONERY/LOLLIES and ARTIFICIALLY SWEETENED

DRINKS fit into the RED end of the spectrum, and their supply should be limited
in schools. They are products with minimal nutritional value.
* The sugar-sweetened drinks and ices criteria applies to: soft drinks, flavoured
mineral waters, energy drinks, sports drinks, sports waters, slushies, ice blocks
and ice confections.
Energy drinks may contain caffeine or guarana (a herbal source of caffeine).
These drinks are not recommended for consumption by children.
They should not be supplied by schools.
Key
> means more than
< means less than
The ‘Occasional’ (RED) criteria table for hot food items
Use the table below to determine if a hot food fits into the RED category.

Hot food items assessed per 100 g

Category Nutrition criteria

Food Energy (kilojoules) Saturated fat (g) Sodium (mg)

per 100 g per 100 g per 100 g
Savoury pastries, >1000 kJ >5 g >400 mg
pasta, pizzas,
oven-baked potato
products
Crumbed and >1000 kJ >5 g >700 mg
coated foods,
frankfurters,
sausages

Note: All DEEP-FRIED foods fit into the RED end of the spectrum, and their supply
should be limited in schools. They are too high in kilojoules and fat (usually
saturated fat).
Key
> means more than
< means less than
Making
smart
DRINK choices
Use this list of SMART drink choices when planning or reviewing your menu —
remember to limit the number of Amber choices.
Foods or drinks Likely part of the food and drink spectrum
Green Amber Red
Water
Milk, reduced fat (plain)
Milk, reduced fat (flavoured)
Soy milk, reduced fat
Milk or soy milk based liquid
breakfast, reduced fat
Milk, full fat (plain)
Milk, full fat (flavoured)
Soy milk, full fat
Juice 100% (small serves – 250 ml)
Smoothies
Flavoured water

Remember: Soft drinks, sports drinks, energy drinks, flavoured mineral waters,
cordial and drinks containing artificial sweeteners (except for milk) fit into
the RED category. As their
supply is limited, it is
best to keep
them off your
tuckshop/canteen
menu.
Making
smart
SNACK FOOD choices
Use this list of SMART snack food choices when planning or reviewing your menu
– remember to limit the number of Amber choices.
Foods or drinks Likely part of the food and drink spectrum
Green Amber Red
Yoghurt, plain or flavoured (reduced fat)
Boiled egg
Corn on the cob
Fruit pieces or kebabs (fresh or frozen)
Popcorn (plain)
Rice cakes or crackers (plain)
Cheese (reduced fat) and crackers
Vegetable dippers with hommus,
guacamole or salsa
Muffins (small serves)
Ice blocks and reduced fat ice creams
Sorbet
Pretzels
Popcorn (flavoured)
Rice cakes or crackers (flavoured)

Remember: AMBER items need to be checked against the ‘Occasional’ (RED)

food and drink criteria table.

Tips
• Organise free taste testing for new snack products and get feedback from
students.
• Ask students to suggest catchy names for snack items such as ‘Lean
Green Pita Dippers’ for toasted wholemeal pita bread wedges served with
guacamole or ‘Berry Good Popsicles’ for a strawberry yoghurt ice block.
Making
smart
COLD FOOD choices
Use this list of SMART cold food choices when planning or reviewing your menu.
Foods or drinks Likely part of the food and drink spectrum
Green Amber Red
Sandwiches and rolls:
• Chicken or ham and salad
• Tuna, mayonnaise and salad
• Chicken, lettuce and mayonnaise
• Egg and lettuce
• Reduced fat cheese and salad
Wraps:
• Sweet chilli chicken and salad
• Chicken caesar with reduced fat dressing
• Ham and salad
• Roast vegetable
Sushi
Rice paper rolls
Salads:
• Garden salad (with or without lean meat)
• Noodle salad
• Pasta salad

Tips
• Queensland’s climate provides a great opportunity to include cold meal
choices such as wraps, sushi and salads on the menu, and promote them
as specials or in a meal deal with a snack and drink.
• Display items creatively using recyclable packaging such as noodle boxes
for salads and clear containers for sushi and sandwiches.
Making
smart
HOT FOOD choices
Use this list of SMART hot food choices when planning or reviewing your menu.
Foods or drinks Likely part of the food and drink spectrum
Green Amber Red
Jacket potatoes
Toasted wraps, focaccia and sandwiches
with lean meats and reduced fat cheese
Kebabs with lean meats or falafel, salad
and yoghurt dressing
Muffin or pita bread pizzas with lean meats
and reduced fat cheese
Quiche with bread or crustless base or frittata
Pasta dishes with lean meats or vegetarian –
spaghetti bolognaise, vegetable pasta bake
Oriental dishes with lean meats or vegetarian
served with plain rice or noodles
Curry dishes with lean meats or vegetarian –
lamb korma, satay beef
Mexican dishes with bean toppings – chilli con
carne, quesadillas, burritos, nachos (with reduced fat
mince and cheese)

Fried rice or pad thai noodles

Chicken or beef burgers with salad
(with lean meat and reduced
fat cheese and dressing)

Tips
• Include salad or vegetable items in all hot meal recipes.
• Use reduced fat dairy products, lean meats and reduced fat dressing to
ensure all hot food choices fit into the GREEN category.
• Choose hot meals with minimal ingredients or similar ingredients to other
menu items. This will minimise waste and additional requirements for
preparation, storage space, stock control and, ultimately, staffing.
Food safety in schools
Food safety must always be a priority when food is supplied to children or any
members of your school community.
People handling and preparing foods should take all reasonable precautions to
make sure the food they are handling is safe and suitable to be consumed.
There are specific requirements regarding:
• health
• food preparation
• gloves
• hygiene
• handwashing.

What can you do to ensure food is handled safely?

• Contact your local council or Queensland Health public health unit to discuss
food operations and any licensing or inspection requirements.
• Contact Nutrition Australia Qld (NAQ) or Queensland Association of School
Tuckshops (QAST) regarding Food Safety Supervisor requirements.
• Arrange food safety training sessions.
• Ensure food handlers are orientated to food safety procedures.
• Invest in, apply for grants or budget for equipment and food facility fit-outs
that enable safe production of healthy foods and compliance with standards.
 Hand
HandWashing
Washing
Technique
Technique
1. Use
1. Use
soap
soap
andand
water
water
Hand washing technique
2. Vigorously
2. Vigorously
wash
wash
hands
hands
for for
20 to
20 30
to seconds,
30 seconds,
• Use soap and water. using
using
thethe
following
following
pictures
pictures
as guides
as guides
• Vigorously wash hands for 20 to 30 seconds, using the following pictures
3. Rinse
3. Rinse
hands
hands
with
with
water
water
as guides.
4. Dry
4. Dry
hands
hands
thoroughly
thoroughly

1. Wash
1. Wash
1. Wash palms
palms
palms 2. Wash
2. Wash
2. Wash
betweenbetween
between fingers fingers
fingers

4. Wash
4. Wash
wrists
wrists
3. Wash
3. 3. Wash
Washbackback
of hands
back of hands
of hands 4. Wash wrists

Photocopy,
Photocopy,
placeplace
in plastic
in plastic
sleeve
sleeve
(or laminate)
(or laminate)
and position
and position
on the
onwall
the above
wall above
handbasins.
handbasins.
• Rinse hands with water.
• Dry hands thoroughly.

You may wish to photocopy, place in plastic sleeve (or laminate)

and position on the wall above handbasins.