Transcript Calorie Posting for Catering Staff Health Service Executive Background FSAI (2012) What people need to know about calories on menus in Ireland.

Calorie Posting for Catering
Staff
Health Service Executive
Background
FSAI (2012) What people need to know about calories
on menus in Ireland
Healthy Ireland Framework 2013– 2025
A Framework for improved health
and wellbeing 2013 - 2025
Healthy Ireland
Healthy Ireland (Hi) 2013-2025
Framework for Improved Health & Wellbeing
Vision
Where everyone can enjoy physical and mental health and wellbeing to their full
potential, where wellbeing is valued and supported at every level of society and is
everyone’s responsibility.
Government Plan = Healthy Ireland
(Hi) 2013-2025
‘Everyone can play their part in
achieving a healthy Ireland’
Provide the information to help others
make the healthy choice
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Healthy Ireland in The Health Service-National
Implementation Plan 2015-2017
HI in the Health Services –
National Implementation Priorities 2015
– Calorie Posting
– National Physical Activity Plan
+ Obesity Policy
– Major Public Health Bills
(Alcohol, Standardised
Packaging and Licensing of
Sale of Tobacco)
– Enactment of Bill for Healthy
Workplace
Calorie Posting in the Health Services
Who
What
For
Why
• Catering, facilities & Dietetics
• Providing calorie counts on food and drinks
• HSE Staff, and Visitors
• Help everyone make healthier choices
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The purpose of the calorie posting policy is
to…
 Encourage increased uptake of healthy food
and beverage options at HSE premises
 Ensure that the organisation reflects best
practice in relation to healthy eating
 Use calorie posting to promote and provide
health education
Why Calories Count?
2,500= Average
number of calorie
burned per day by a
healthy male with
normal levels of
activity
Calories on menus – does it work?
Research in US shows that, when calories are on the menu beside the
price, people eat:
152 calories less at Hamburger joints with each purchase
73 calories less at sandwich bars with each purchase
6% calories less overall each day
If calorie intake is reduced by this much in Ireland, it will have a major
effect on our obesity problem.
(FSAI 2012)
Account
for about
25% + of
daily
calories
Sometimes
no healthy
options
available
Foods Eaten
Away from
Home
Research shows
we
underestimate
calories
The calorie posting policy says that…
Calorie information should be displayed
a) On all food and drink items sold
b) Based on a standard portion
c) At ‘point of choice’
d) Per portion or per meal
e) With daily needs per person so the information
makes sense
High
Calorie
Foods
• Mainly with fat and sugar and
of little nutritional value
• Often highly processed &
high in salt
Lower
Calorie
Foods
• More vitamins, minerals and
fibre
• More natural state and more
variety
• All food groups included
The Policy includes…
Instructions for
providers of food,
snacks and drinks to
staff, visitors and
patients(not in-patients)
Outlines where and how
to post calories, how to
tell people about it and
how to make sure the
system works
Other Reasons to Calorie Post
Happy Heart at
Work Award
HIQA Audits
What about inpatient meals?
Calorie posting not required for inpatient meals
Specialised Menus needed for very sick inpatients
Liaise with the hospital dietitian
HSE -Calorie Posting Policy
The policy states that for calorie posting to work these
steps must be followed in all HSE facilities
Calorie
information
must be
• In place for all food and drink
items on sale
• Shown clearly at ’point of choice’
for the customer
• Shown per standard portion or
per meal
• Available on the daily needs for
an average person to help the
customer to understand
‘Point of Choice’ Calorie Posting
At ‘Point of Choice’
calorie information
must be clearly
presented and beside
the price.
If there is more than one
‘Point of Choice’, calories
must be posted at each
point.
Typical ‘Point of Choice’ locations include:
Printed menus
Menu boards
Chalk boards
Shelf edging
Counter display tags
Table centres
Flyer-style menus
Implementation of Calorie Posting
Gain buy in/ support/commitment from hospital management and set up a Working
Group
Build awareness of calorie posting - Inform all stakeholders at the start
including staff, service users, and visitors of plan and the date calorie posting
starts
Allow sufficient resources/time
Train staff & encourage staff buy-in
Implementation of Calorie Posting
Set up software package for inputting recipes, standardising recipes & source
calorie information
Standardise portions
Monitor progress & outcomes before during and after
Maintain the implementation of the policy
References
• Food Safety Authority of Ireland (2012) What people need to
know about calories on menus in Ireland.
http://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=11419
• DOH (2013) Healthy Ireland Framework for improved health and
wellbeing 2013 – 2025
http://health.gov.ie/blog/publications/healthy-ireland-aframework-for-improved-health-and-wellbeing-2013-2025/
• FSAI (2013) Menucal Calorie Calculator
http://www.fsai.ie/food_businesses/menucal.html
• Food Safety Authority of Ireland (2012) Calories on Menus in
Ireland – a Report on a National Consultation June 2012
http://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=11419
References cont
• Irish Universities Nutrition Alliance (IUNA) (2011) National Adult
Nutrition Survey-Summary Report
http://www.ucd.ie/t4cms/IUNA%20summaryreport_final.pdf
• TILDA (2014) Obesity in an Ageing Society
http://tilda.tcd.ie/assets/pdf/Obesity_in_an_Ageing_Society_Rep
ort.pdf
• Heinen, M., et al. (2014) The Childhood Obesity Surveillance
Initiative (COSI) in the Republic of Ireland: Findings from 2008,
2010 and 2012 [Online]. Available from:
http://www.thehealthwell.info/node/746606
• Growing Up in Ireland (GUI) Infant Cohort At 3 years Dec.2011
www.growingup.ie
• Growing Up in Ireland (GUI) Cohort study at 9 years (2008)
www.growingup.ie
Compiled by….
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Christine Gurnett, Senior Health Promotion Dietitian
Fiona Finneran, Hospital Dietitian
Gwen Rice, Senior Community Dietitian
Laura Molloy, National Health Promoting Health Services
Coordinator