The development and preliminary testing of an invoice-based menu assessment tool for longday child-care centres. (Practice Paper).Abstract: An educational Menu Assessment and Planning Guide (Guide) was developed for long-day child-care child-care or child·care adj. Of, relating to, or providing care for children, especially preschoolers: a child-care center; child-care professionals. centre staff to determine whether their menus provided 50% of the Recommended Dietary di·e·tar·y adj. Of or relating to diet. dietary 1. pertaining to diet. 2. a course or system of diet. dietary hepatic necrosis see hepatosis dietetica. Intake intake /in·take/ (in-tak´) the substances, or the quantities thereof, taken in and utilized by the body. intake, n the substance or quantities thereof taken in and used by the body. (RDI RDI - Receiver Data Interface ) of nutrients. Menu assessment was based on the amount of food purchased from recommended food groups. To test the ability of the Guide to estimate nutrients provided from a menu, measurement characteristics were compared with weighed food record analysis. A pilot study was conducted in two long-day child-care centres over ten days. Although the nutrient nutrient /nu·tri·ent/ (noo´tre-int) 1. nourishing; providing nutrition. 2. a food or other substance that provides energy or building material for the survival and growth of a living organism. analysis using the Guide underestimated most nutrients compared to that measured by weight of all foods provided, it was demonstrated that the tool could be useful for cooks to assess the amount of food required to provide 50% of nutrients for children attending long-day care. Further testing would be required to validate To prove something to be sound or logical. Also to certify conformance to a standard. Contrast with "verify," which means to prove something to be correct. For example, data entry validity checking determines whether the data make sense (numbers fall within a range, numeric data the preliminary findings. (Nutr Diet 2002;59:195-200) Key words: menu assessment, food provision, invoice An itemized statement or written account of goods sent to a purchaser or consignee by a vendor that indicates the quantity and price of each piece of merchandise shipped. A consular invoice is one used in foreign trade. analysis, child-care centres, long-day care Introduction The Department of Health, Western Australia's Start Right--Eat Right Award scheme was developed when a survey of all day care centres showed 96% provided food and many wanted nutrition nutrition, study of the materials that nourish an organism and of the manner in which the separate components are used for maintenance, repair, growth, and reproduction. Nutrition is achieved in various ways by different forms of life. and menu planning resources (1). The award requires centres to provide at least 50% Recommended Dietary Intake (RDI) for nutrients for children. Nutritional nutritional pertaining to or emanating from nutrition. nutritional anemia see nutritional anemia. nutritional assessment recommendations in terms of RDI are not meaningful for food service staff and are thus interpreted into amounts of food to be served (2,3). A Menu Assessment and Planning Guide (the Guide) (4) and training for centre staff were developed to support the scheme. This paper briefly describes the Guide and the results of its application compared with weighed food records in two long-day child-care centres. A detailed report is available for those seeking further information (5). Materials and method The Guide was based on a calculation of food provided, taken from invoices, for the number of children in care. This enables a check that the menu meets the recommendations for types of foods served, in quantities sufficient to meet the nutrient requirements of the children. The Guide serves the following purposes: * an education tool for teaching centre coordinators and cooks to assess their menus * provides information on changes required to improve menus and food purchasing * provides an objective demonstration that the menu meets specified nutrition standards. The Guide development included: literature and program review; review of existing menu assessment tools (6-8); and trial and modification of menu assessment tools with eight pilot centres. The review identified a need for a menu assessment tool specifically targeting the nutrient requirements of children in child-care centres that enabled an objective measure of amounts of food provided. Nutrition training for centre coordinators and cooks uses the Guide. Training includes completing the menu assessment by identifying core foods (9) using invoices, stock inventory and record of food provided by parents or donated do·nate v. do·nat·ed, do·nat·ing, do·nates v.tr. To present as a gift to a fund or cause; contribute. v.intr. To make a contribution to a fund or cause. . Evaluation of the scheme, training course and resources indicates that the Guide (and training) meets the workplace needs of the industry as 40% of centres have achieved the Award (10). Using the Menu Planning and Assessment Guide The procedure for using the Guide is outlined in Figure 1. Work sheets are used to record the total amount of food purchased using food invoices and shopping dockets. Adjustments are made to account for wastage wastage a loss of product or productivity; in terms of animal production includes losses due to deaths of animals, lowered production from survivors, including reproduction, and lost opportunity income. wastage Fetal wastage, see there e.g. bone in meat. Calculations to obtain the average daily serves are then made (see Figure 2). These serves are compared to recommended amounts of core food groups. Testing the measurement characteristics of the Guide To test some of the assumptions, limitations, and ability of the Guide to estimate nutrients provided by a menu, an investigation of the measurement characteristics of the modified invoice analysis used, was compared to results of the nutrient provision from direct measure of the cooked weight of food provided. As RDIs are age specific and long-day child-care centres cater for children of different ages a comparison of estimates of nutrients provided when analysis uses RDIs for one- to three-year-olds with an age-weighted RDI for the centre was made (11). A single researcher collected data at both centres. All food and drink provided during long-day child care was measured for ten consecutive working days. Data collected included a weighed stock inventory, invoice collection and child attendance records at each snack and meal. At the same time raw weights of all recipe ingredients and the total cooked weight of each recipe were collected. Food provided to each 'room' (age-defined group) of children was recorded. Records of the food provided for children not in long-day child care (i.e. casual or after-school care) were collected separately; this data was excluded from analysis of nutrient provision to children. Foods weighed and recorded as being 'provided' to the children included: * all food prepared and served to children, (food not sent to the rooms, i.e. that left in the pot, was excluded); * food brought in from outside the centre, i.e. food brought from home; and * food provided for special dietary needs of a child. Electronic scales capable of weighing weigh 1 v. weighed, weigh·ing, weighs v.tr. 1. To determine the weight of by or as if by using a scale or balance. 2. up to 5 kg with precision of 1 g were used (Phillips Phil·lips A trademark used for a screw with a head having two intersecting perpendicular slots and for a screwdriver with a tip shaped to fit into these slots. scale, model HR23 85, Austria Austria (ô`strēə), Ger. Österreich [eastern march], officially Republic of Austria, federal republic (2005 est. pop. 8,185,000), 32,374 sq mi (83,849 sq km), central Europe. ). Calculation of nutrient provision Nutrient estimates were calculated in two ways. The first involved dietary analysis of food provided using the Guide's invoice method and included foods from core food groups. Foods such as spreads, sweet biscuits, cakes, cordial cordial: see liqueur. , sauces and flavouring were excluded. Dietary analysis used edible portion composition data and where possible raw food item weights were matched to composition data for the raw product. The second involved analysis of weighed records of all food provided to the children. Cooked weight of recipes was used where possible and recipe yield determined. When this was not possible raw ingredient
An ingredient is something that forms part of a mixture (in a general sense). weights were adjusted for fat and moisture moisture wetness due to any liquid; usually refers to water as a component, e.g. in feed. moisture free a substance heated at 220°F (105°C) to constant weight. Called also oven-dry or 100% dry matter. based on adjustment factors used in the 1995 National Nutrition Survey (12). Nutrient retention factors were not applied to raw ingredients used in cooked recipes, as this functionality was not available in dietary analysis software at the time of analysis. Calculation of nutrients provided (weighted for age distribution) At both centres the children were separated into age groups for meals. Room attendance records allowed calculation of daily food provision for each child. The mean nutrient provision per child for each 'age group room' was then calculated by averaging the daily nutrient provision totals for that age group for all ten days. Calculation of the mean nutrient provision per child for each centre was weighted for the age distribution of children attending that centre. For example at Centre A 65% of the children were one to three years old and 35% were four to seven. Thus, the mean provision per child was calculated at 65% of the mean nutrient provision for one- to three-year-olds and 35% for four- to seven-year-olds. Nutrient provision from the weighed food record was analysed using both the RDI for one- to three-year-olds and weighted age distribution of the children attending the centre. Data analysis Nutrient analysis of both the Guide assessment and weighed food record used Foodworks (Xyris Software, Brisbane Brisbane (brĭz`bən), city (1991 pop. 1,145,537), capital of Queensland, E Australia, on the Brisbane River above its mouth on Moreton Bay. , Queensland Queensland, state (1991 pop. 2,477,152), 667,000 sq mi (1,727,200 sq km), NE Australia. Brisbane is the capital; other important cities are Gold Coast, Toowoomba, Townsville, Rockhampton, Cairns, and Ipswich. , version 2.05, 1999) based on NUTTAB 95 data (NUTTAB95 Data Tables for Use in Australia Australia (ôstrāl`yə), smallest continent, between the Indian and Pacific oceans. With the island state of Tasmania to the south, the continent makes up the Commonwealth of Australia, a federal parliamentary state (2005 est. pop. , Canberra Canberra (kăn`bərə), city (1991 pop. 276,162), capital of Australia, in the Australian Capital Territory, SE Australia. The Canberra urban agglomeration includes a small area in New South Wales. , Australian Australian pertaining to or originating in Australia. Australian bat lyssavirus disease see Australian bat lyssavirus disease. Australian cattle dog a medium-sized, compact working dog used for control of cattle. Government Publishing Service, 1995). Statistical inferences Inferential statistics or statistical induction comprises the use of statistics to make inferences concerning some unknown aspect of a population. It is distinguished from descriptive statistics. about the difference in the Guide analysis and weighed food record assessment of nutrient provision were not appropriate, as there were only two centres. Results Use of the Guide as an assessment tool to determine whether a long-day child-care centre provides 50% of the RDI for nutrients The Guide assessment found that Centre A met all of the recommended daily serves from the food groups and Centre B did not meet the milk, fruit and vegetable vegetable, term originally used for any plant, now the name for many food plants, most of them annuals, and for their edible parts. There is no clear botanical distinction between vegetables and fruits. group recommendations, see Table 1. Weighed food record analysis found that Centre A provided 50% of the RDI for all nutrients and energy and Centre B did not (39% of RDI for energy and 34% for calcium calcium (kăl`sēəm) [Lat.,=lime], metallic chemical element; symbol Ca; at. no. 20; at. wt. 40.08; m.p. about 839°C;; b.p. 1,484°C;; sp. gr. 1.55 at 20°C;; valence +2. ) and that Centre A provided a greater amount of all macro and micronutrients This is a list of micronutrients. Vitamins
 ),n. for the provision of core food groups and according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. weighed food records provided 50% of the RDIs for all nutrients and energy. Centre B did not meet either requirement. Comparison of nutrient provision by Guide invoice analysis and weighed food provision estimation estimation In mathematics, use of a function or formula to derive a solution or make a prediction. Unlike approximation, it has precise connotations. In statistics, for example, it connotes the careful selection and testing of a function called an estimator. The Guide underestimated energy and most nutrients when compared to weighed food provided with the exceptions of fibre, vitamin C vitamin C or ascorbic acid Water-soluble organic compound important in animal metabolism. Most animals produce it in their bodies, but humans, other primates, and guinea pigs need it in the diet to prevent scurvy. , vitamin A vitamin A also called retinol Fat-soluble alcohol, most abundant in fatty fish and especially in fish-liver oils. It is not found in plants, but many vegetables and fruits contain beta-carotene (see and potassium potassium (pətăs`ēəm), a metallic chemical element; symbol K [Lat. kalium=alkali]; at. no. 19; at. wt. 39.0983; m.p. 63.25°C;; b.p. 760°C;; sp. gr. .862 at 20°C;; valence +1. , distinguishing nutrients for fruits and vegetables. This highlights one of the limitations of invoice methodology, which overestimates the provision of foods which tend to have a high proportion of wastage associated with preparation. The difference in wastage from food purchased to edible portion in fruit and vegetables was more apparent than in other food groups. As the Guide excludes foods not part of the recommended food groups an underestimate of energy and nutrients provided by other food sources was expected (see Table 2). In Centre B, calcium and magnesium magnesium (măgnē`zēəm, –zhəm), metallic chemical element; symbol Mg; at. no. 12; at. wt. 24.305; m.p. about 648.8°C;; b.p. about 1,090°C;; sp. gr. 1.738 at 20°C;; valence +2. were overestimated which may be because it was providing food for a large number of after-school children. These were excluded from analysis in the weighed food records but not in the invoice analysis of food purchased. If nutrients provided to after-school children (see Table 3) were subtracted, vitamin C remains the only nutrient overestimated. When the Guide invoice analysis was weighted for the age of children attending Centre A, the provision of energy was underestimated, this was not so for the weighed record data. The differences in provision of some nutrients, for example total sugars (78%), total fat (80%) and sodium sodium, a metallic chemical element; symbol Na [Lat. natrium]; at. no. 11; at. wt. 22.98977; m.p. 97.81°C;; b.p. 892.9°C;; sp. gr. 0.971 at 20°C;; valence +1. Sodium is a soft, silver-white metal. (63%) can be explained by the contribution of non-core group such as sweet biscuits, cake and flavourings. Both methods indicated that the provision of energy and calcium was below 50% of the RDI in Centre B. This includes both RDI for one- to three-year-olds and the RDI weighted for the age of children attending the centre (see Table 2). The Guide assessment indicated that iron and zinc zinc, metallic chemical element; symbol Zn; at. no. 30; at. wt. 65.38; m.p. 419.58°C;; b.p. 907°C;; sp. gr. 7.133 at 25°C;; valence +2. Zinc is a lustrous bluish-white metal. It is found in Group 12 of the periodic table. did not meet 50% RDI, whereas the weighed record data found they were marginally above. An 'eyeball' assessment of the two menus (see Figure 3), indicates Centre A has more red meat on the menu than Centre B. Discussion Overall, it was found that nutrient analysis using the Guide's recommended amounts of food groups generally underestimated the nutrient analysis of all foods as measured by weighed records. Underestimation of energy and some nutrients was to be expected as the Guide is based on core food group recommendations and does not include all foods provided. Both methods in this study have limitations that should be considered when interpreting the results. Weighed food records do not account for moisture changes and nutrient losses occurring in cooking. In some recipes in this study raw food weights were used for cooked products resulting in overestimates of nutrients, particularly water-soluble vitamins Water-soluble vitamins Vitamins that are not stored in the body and are easily excreted. They must, therefore, be consumed regularly as foods or supplements to maintain health. lost during cooking (13). Invoice assessment errors include wastage in preparation, moisture and nutrient loss in cooking, and the assumption that all food prepared is provided and this resulted in overestimates of food and nutrients. As the invoice analysis in the Guide is modified to address some wastage (4) there may be less overestimation o·ver·es·ti·mate tr.v. o·ver·es·ti·mat·ed, o·ver·es·ti·mat·ing, o·ver·es·ti·mates 1. To estimate too highly. 2. To esteem too greatly. . The validity of the Guide in child-care centres with differing characteristics has not been assessed by this research and therefore results cannot be generalised Adj. 1. generalised - not biologically differentiated or adapted to a specific function or environment; "the hedgehog is a primitive and generalized mammal" generalized biological science, biology - the science that studies living organisms to all long-day child-care centres. In addition, the robustness of the Guide in discriminating dis·crim·i·nat·ing adj. 1. a. Able to recognize or draw fine distinctions; perceptive. b. Showing careful judgment or fine taste: between centres that do and do not provide 50% of the RDI has not been fully tested and this study design did not assess measurement errors introduced by different users. Comparison of the weighed food record estimate of nutrient provision to the RDI for one- to three-year-olds as well as one weighted specifically for the age distribution of children at each child-care centre generally did not change any of the conclusions about the adequacy of the nutrient provision. As the percentage of RDI weighted for age for energy was below 50%, further study is required to validate the assumption that meeting the requirements for one- to three-year-olds will generally meet the requirements of all children enrolled in the centre. This testing highlighted that the Guide needs to separate the food provided to children attending the centre for a limited time only, as in after-school care. Of the two child-care centres selected for this study, one had received the Start Right--Eat Right Award (Centre A), the other had not participated in the scheme. The Guide was able to assess adherence adherence /ad·her·ence/ (ad-her´ens) the act or condition of sticking to something. immune adherence to the award criteria to provide 50% of the RDI of nutrients. This research shows that while the Guide underestimated many nutrients when compared to the weighed food provision, it showed that if menus meet the recommended serves of core foods calculated from invoices they are meeting at least 50% RDI for nutrients. Further testing would be required to validate the Guide as a quantified menu assessment tool for long-day child-care centres. Conclusion The Guide was developed for use by child-care workers and external reviewers to assist in making an objective assessment of menus provided by long-day child-care centres. A study using two centres highlighted some of the characteristics of using the Guide as a tool for measuring the adequacy of nutrients provided by the menus. These results have shown the Menu Assessment and Planning Guide has some merit as an education tool in assisting cooks to assess the nutritional quality of their menus. The process is more rigorous than using a checklist without being a full menu assessment, which requires both time and expertise in weighing and analysing nutrient information. For external reviewers the evidence of nutritional adequacy of menus is stronger than the subjective subjective /sub·jec·tive/ (sub-jek´tiv) pertaining to or perceived only by the affected individual; not perceptible to the senses of another person. sub·jec·tive adj. 1. 'eyeball' method which may be the alternative. This Guide can be adapted for use in other food services food services Hospital services A 24/7 department in a hospital that provides for the nutritional needs of inpatients–eg, those needing special diets, preparing meals and transporting them to the floor and, through the cafeteria, the hospital staff and for people with specific nutritional needs. It is currently being modified for use in Meals on Wheels n. 1. A program that delivers hot meals to persons, such as the elderly or disabled, who are confined to their homes and unable to cook for themselves; also, the meals thus delivered. Such programs are usually conducted by governmental or charitable organizations. services in Western Australia Western Australia, state (1991 pop. 1,409,965), 975,920 sq mi (2,527,633 sq km), Australia, comprising the entire western part of the continent. It is bounded on the N, W, and S by the Indian Ocean. Perth is the capital. .
Figure 1
Step-by-step guide to menu assessment
Step 1 Prepare menu for fortnight
Step 2 Use food frequency checklist to
note number of serves of food from
each of the food groups: meat,
milk, vegetale, fruit, bread and
cereals
Step 3 Using food invoices or dockets add
up weights or volume of all food
purchased in the fortnight.
Adjustment for wastage, stock
inventory and donated food
Step 4 Summarize attendance by averaging
number of children attending over
the fortnight (a)
Step 5 Calculate total number of serves of
each food by dividing total weight
by recommended serving size for
that food
Step 6 Calculate total serves for each
food group by adding sub-total of
serves of foods in that group
Step 7 Calculate average daily serves by
dividing total serves of each food
group by average number of child-
ren attending per fortnight.
Step 8 Compare average daily serves provi-
ded by centre with the minimum
recommendations from the core food
groups
(a) Children attending only one to two hours per day and children
attending after-school care prog- rams are not included as part of
average attendance figures.
Figure 3
Menus of the two long-day child-care centres
Morning tea Lunch
Day Week 1 Menus Centre A (as written by centre)
Mon Fruit Tuna mornay
Crackers and peanut paste Rice
Milk & water Peas & pumpkin
Miloshake
Tues Fruit Cheesy-tomato pasta
Bread & vegemite Pureed spinach
Milk & water Scrambled eggs
Jelly & custard
Wed Fruit Apricot beef & rice
Fruity bix Beans, carrots
Milk & water Yoghurt
Thurs Fruit Chicken noodle soup
Cornflakes/rice crispies Bread & butter
Milk & water Custard
Friday Fruit Grilled Iamb chops
Toast & cheese spread Mashed potatoes
Milk & water Broccoli, corn, carrots
Yoghurt
Afternoon tea Morning tea
Day Week 1 Menus Centre Week 2 Menus Centre A
A (as written by (as written by centre)
centre)
Mon Rice cookies Fruit
Oranges & apples Toast & peanut paste
Milk or juice Milk & water
Tues Vege sticks Fruit
Corn chips Toasted muffins
Satay dip Milk & water
Milk drink
Wed Pear & tiny teddies Fruit
Juice Cornflakes
Milk & water
Thurs Banana loaf Fruit
Melon Bread & vegemite
Milo Milk & water
Friday Weetbix slice Fruit
Apples Crispies & Nutrigrain
Milk or juice Milk & water
Lunch
Day Week 2 Menus Centre A (as
written by centre)
Mon Chicken & tomatoes
Rice
Peas & corn
Yoghurt
Tues Greek pasta casserole
Broccoli, cauliflower
Tinned fruit & custard
Wed Rice & pumpkin soup
Toast
Instant pudding
Thurs Shepherds pie
Beans & carrots
Yoghurt
Friday Pizza & egg salad
Custard
Afternoon tea
Day Week 2 Menus Centre A (as written
by centre)
Mon Shortbread biscuit & birthday cake
Apple
Milk or juice
Tues Sandwich
Celery & carrot sticks
Milk or juice
Wed Cheese scones
Melon
Milo
Thurs Orange coconut biscuits
Orange
Friday Peanut butter slice
Apple or pear
Day Week 1 Menus Centre B (as written by centre)
Mon Fruit Baked bean shepherd's pie Banana & carrot cake
& homemade bread
Tues Fruit Chicken supreme Muffins
Wed Fruit Tuna crunch Sao with topping
Thurs Fruit Potato & sausage upside Pikelets
down pie
Friday Fruit Macaroni cheese Mixed sandwiches
Day Week 2 Menus Centre B (as written by
centre
Mon Fruit Tuna patties, peas & corn
Tues Fruit Chicken noodle soup
Wed Fruit Macaroni supreme
Thurs Fruit Hey-tin min
Friday Fruit Chinese fried rice
Day Week 2 Menus Centre B (as
written by centre
Mon Marble cake & rockmelon
Tues Crackers with polony, cheese,
celery, carrots
Wed Banana bread
Thurs Mixed sandwiches
Friday Apple pikelets
Table 1
Average daily serves of core food groups estimated using the Guide
Essential food
group Centre A Centre B
Average Average Minimum
daily serve daily serve recommended
per child per child daily serves
Milk 3.2 1.9 3
Bread and cereal 2.7 2.4 2
Fruit 1.1 0.5 1
Vegetable 1.4 0.6 1
Meat 1.1 1.1 1
Fats and oils 1.4 1.0 1.5 (a)
(a) In the case of fats and oils this is the maximum daily serves
provided
Table 2
Comparison of Centre A and B estimation of nutrient provision by Guide
invoice analysis with weighed records (estimated fortnightly attendance
Centre A n=442, B n=284). Mean daily nutrient provision per child (a)
expressed as a proportion of % Recommended Dietary Intake (RDI) (4) (1
to 3 years old, weighted for the age of children attending the centre).
Centre A
Nutrient Guide Weighed
record
Total per % RDI % RDI Total per
child (1 to 3 y) (weighted) child
Energy (kJ) 2690 50 45 3110
Protein (g) 30.9 221 201 33.8
Total fat (g) 23.4 na (b) na 29.3
Carbohydrate (g) 77.3 na na 88.6
Saturated fat (g) 12.0 na na 13.7
Monounsaturated fat (g) 7.5 na na 8.5
Polyunsaturated fat (g) 1.8 na na 4.1
Dietary fibre (g) 9.2 na na 8.1
Total sugars (g) 31.7 na na 40.5
Starch (g) 45.0 na na 47.5
Cholesterol (mg) 106 na na 117
Thiamin (mg) 0.5 100 88 0.6
Riboflavin (mg) 0.9 108 95 1.0
Niacin equivalents 12.5 125 117 13.9
Vitamin C (mg) 65 217 217 56
Vitamin A equivalents 616 205 194 532
([micro]g)
Sodium (mg) 578 180 156 923
Potassium (mg) 1246 128 106 1227
Magnesium (mg) 106 133 117 114
Calcium (mg) 454 65 62 469
Phosphorus (mg) 654 131 115 682
Iron (mg) 4.0 66 66 4.6
Zinc (mg) 3.9 88 78 4.4
Centre A Centre B
Guide
weighed
Nutrient Weighed record record Guide
% RDI % RDI Total per
(1 to 3 y) (weighted) (%) child
Energy (kJ) 58 52 86 1870
Protein (g) 242 220 91 19.0
Total fat (g) na na 80 16.3
Carbohydrate (g) na na 87 56.0
Saturated fat (g) na na 83 7.4
Monounsaturated fat (g) na na 83 4.8
Polyunsaturated fat (g) na na 44 2.7
Dietary fibre (g) na na 114 7.3
Total sugars (g) na na 78 14.3
Starch (g) na na 95 41.4
Cholesterol (mg) na na 91 53.2
Thiamin (mg) 130 114 83 0.3
Riboflavin (mg) 122 107 90 0.6
Niacin equivalents 139 130 90 7.5
Vitamin C (mg) 187 187 116 20
Vitamin A equivalents 177 168 116 292
([micro]g)
Sodium (mg) 287 249 63 533
Potassium (mg) 126 104 102 640
Magnesium (mg) 142 125 93 74
Calcium (mg) 67 64 97 288
Phosphorus (mg) 136 120 96 371
Iron (mg) 76 65 87 2.5
Zinc (mg) 97 73 89 2.1
Centre B
Nutrient Guide Weighed record
% RDI % RDI Total per
(1 to 3 y) (weighted) child
Energy (kJ) 35 30 2130
Protein (g) 136 119 22.6
Total fat (g) na na 18.4
Carbohydrate (g) na na 63.7
Saturated fat (g) na na 8.3
Monounsaturated fat (g) na na 6.0
Polyunsaturated fat (g) na na 2.5
Dietary fibre (g) na na 6.3
Total sugars (g) na na 21.8
Starch (g) na na 41.6
Cholesterol (mg) na na 69.6
Thiamin (mg) 61 51 0.4
Riboflavin (mg) 70 59 0.6
Niacin equivalents 75 68 9.3
Vitamin C (mg) 65 65 17
Vitamin A equivalents 97 90 244
([micro]g)
Sodium (mg) 166 136 843
Potassium (mg) 66 50 637
Magnesium (mg) 92 78 67
Calcium (mg) 41 38 238
Phosphorus (mg) 74 62 395
Iron (mg) 41 41 3.1
Zinc (mg) 48 41 3.0
Centre B
Guide
weighed
Nutrient Weighed record record
% RDI % RDI
(1 to 3 y) (weighted) (%)
Energy (kJ) 39 34 96
Protein (g) 161 141 84
Total fat (g) na na 89
Carbohydrate (g) na na 88
Saturated fat (g) na na 89
Monounsaturated fat (g) na na 80
Polyunsaturated fat (g) na na 92
Dietary fibre (g) na na 116
Total sugars (g) na na 68
Starch (g) na na 100
Cholesterol (mg) na na 76
Thiamin (mg) 87 73 75
Riboflavin (mg) 69 58 100
Niacin equivalents 93 85 81
Vitamin C (mg) 57 57 118
Vitamin A equivalents 81 75 120
([micro]g)
Sodium (mg) 262 216 63
Potassium (mg) 65 50 100
Magnesium (mg) 84 71 110
Calcium (mg) 34 32 121
Phosphorus (mg) 79 66 94
Iron (mg) 52 52 81
Zinc (mg) 66 57 70
(a) Guide invoice data divided by fortnightly attendance. Weighed record
numbers at each meal weighted for the age distribution of chidren
(b) na = not applicable
Table 3
Nutrient provision to after-school children (4 to 7 year olds) attending
afternoon tea meal only at Centre B. Total nutrient provision and % of 4
to 7 year olds RDI (4) n=142 over fortnight
Daily nutrient
provision at afternoon % RDI for 4
Nutrient tea per child to 7 year olds
Energy (kJ) 1015 14
Protein (g) 6.7 37
Total fat (g) 9.2
Carbohydrate (g) 33.6
Alcohol (g) 0
Water (g) 34.1
Saturated fat (g) 3.5
Monounsaturated fat (g) 3.0
Polyunsaturated fat (g) 1.9
Dietary fibre (g) 2.3
Total sugars (g) 11.4
Starch (g) 22.2
Cholesterol (mg) 26
Thiamin (mg) 0.20 29
Riboflavin (mg) 0.16 15
Niacin equivalents (mg) 3.0 25
Vitamin C (mg) 2 6
Total Vitamin A 104 30
equivalents ([micro]g)
Sodium (mg) 357 78
Potassium (mg) 165 11
Magnesium (mg) 25 23
Calcium (mg) 66 8
Phosphorous (mg) 162 23
Iron (mg) 1.0 17
Zinc (mg) 0.7 12
Acknowledgments See About this product. Funding for the development and introduction of the Start Right--Eat Right Award was provided by the Health Promotion Foundation (Healthway) to the School of Public Health, Curtin Curtin may refer to several people:
Perth, city (1991 pop. 1,018,702), capital of Western Australia, SW Australia, on the Swan River estuary. Fremantle is Perth's port. . References (1.) Pollard pollard fine protein-rich feed supplement for farm animals; a byproduct from the milling of wheat for flour. Called also shorts. CM, Lewis JM, Miller MR. Food Art Ginsburg, commonly known as Mr. Food, is a television and radio chef who emphasizes simple to moderately complex recipes. With a notably enthusiastic style, Mr. Food specializes in practical food preparation techniques often using readily available ingredients such as service in long day care centres--an opportunity for public health intervention health intervention Health care An activity undertaken to prevent, improve, or stabilize a medical condition . Aust AUST Australia AUST Ajman University of Science and Technology AUST American University of Science and Technology (Lebanon) N Z J Public Health 1999;23:606-10. (2.) Kuehneman T, Stanek Stanek is a name of Polish origin and is found in (predominantly Slavic) neighboring countries. It is also a name belonging to the Pobóg clan. Wikipedia References A search of Reveals the following people (non-inclusive):
(3.) Pollard C, Lewis J, Miller M. Start Right-Eat Right Award Scheme: Implementing Food and Nutrition Food and Nutrition See also cheese; dining; milk. accubation Rare. the act or habit of reclining at meals. alimentology Medicine. thescience of nutrition. allotriophagy Pathology. Policy in Child Care Centres. Health Education and Behaviour 2001;28:320-30. (4.) Lewis JM, Pollard CM. Menu assessment and planning guide. Perth: Health Department of WA; 1997. (5.) Pollard CM, Lewis JM, Barkess J, Toquero A. Report on the development and testing of an invoice based menu assessment tool for long day care centres. Unpublished. Perth: Department of Health Western Australia; 2002. (6.) Bunney C, Williams L. Caring for Children--Food Nutrition and Fun Activities, Sydney Sydney, city, Australia Sydney, city (1991 pop. 3,097,956), capital of New South Wales, SE Australia, surrounding Port Jackson inlet on the Pacific Ocean. Sydney is Australia's largest city, chief port, and main cultural and industrial center. : NSW NSW New South Wales Noun 1. NSW - the agency that provides units to conduct unconventional and counter-guerilla warfare Naval Special Warfare Health Department; 1997. (7.) Charlwood R, Hindson R, Leng V, Lewis J. Catering Improvement Program, Needs Assessment Package, NHF NHF Norges Handikapforbund NHF National Headache Foundation NHF National Hemophilia Foundation NHF National Housing Federation (UK) NHF Nordisk Herpetologisk Forening NHF National Hairdressers' Federation (UK) , FNP FNP Family Nurse Practitioner FNP Frederick News-Post (Frederick, MD newspaper) FNP Fédération Nationale des Podologues FNP Foundation for National Progress (Mother Jones) FNP Fusion Point . Melbourne Melbourne, city, Australia Melbourne, city (1991 pop. 2,761,995), capital of Victoria, SE Australia, on Port Phillip Bay at the mouth of the Yarra River. Melbourne, Australia's second largest city, is a rail and air hub and financial and commercial center. : Deakin University .*R1 refers to Academics' rankings in tables 3.1 - 3.7 in the report. R2 refers to Articles and Research rankings in tables 5.1 - 5.7. No. refers to the number of institutions compared with Deakin. . ; 1993 (8.) Reynolds B. A Fresh Map For Mealtimes--Sorting out the Meal Service in Hospitals and Facilities Caring for the Elderly. Perth: A Fresh Map for Mealtimes; 1998. (9.) National Health and Medical Research Council The National Health and Medical Research Council (NHMRC) is Australia's peak funding body for medical research, with a budget of nearly A$500M a year . The Council was established to develop and maintain health standards and is responsible for implementing the . The Core Food Groups. The scientific basis for developing nutrition education tools. Canberra: Australian Government Publishing Service; 1995. (10.) Dietitians Association of Australia 20th National Conference. Nutrition and Dietetic dietetic /di·e·tet·ic/ (di?ah-tet´ik) pertaining to diet or proper food. di·e·tet·ic adj. 1. Of or relating to diet. 2. Practice: Reflections and New Horizons. Pollard C, Lewis J, Statewide implementation of industry recognised nutrition training to improve food service in childcare. Conference Proceedings, Canberra: Dietitians Association of Australia; 2001. (11.) National Health and Medical Research Council. Recommended dietary intakes for use in Australia. Canberra: Australian Government Publishing Service; 1991. (12.) Australian Bureau of Statistics The Australian Bureau of Statistics (ABS) is the Australian government agency that collects and publishes statistical information about Australia and its people. Population and Housing The agency undertakes the Australian Census of Population and Housing. . National Nutrition Survey users' guide. Canberra: Australian Government Publishing Service; 1998. (13.) Jones G.P, Food Processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes. . In: Wahlqvist M, editor. Food and Nutrition in Australia. Melbourne: Thomas Nelson Thomas Nelson may refer to:
Nutrition and Physical Activity Program, Department of Health, Western Australia C.M. Pollard, MPH MPH Master of Public Health. MPH Master's Degree in Public Health , GradDip GradDip Graduate Diploma Public Sector Management, GradDipDiet, BAppSc BAppSc Bachelor of Applied Science (Nutr Food Sc), Acting Manager J.M. Lewis, BHA BHA butylated hydroxyanisole, an antioxidant used in foods, cosmetics, and pharmaceuticals that contain fats or oils. BHA n. A white, waxy phenolic antioxidant used to preserve fats and oils, especially in foods. , DipInst Management, Cert Diet, Senior Project Officer A. Toquero, GradDipDieet, BAppSc (Nutr Food Sc), Health Promotion Officer School of Public Health, Curtin University of Technology, Western Australia J. Barkess, MPH, GradDipDiet, BSc (Nutr Food Sc), Lecturer lecturer A person who is primarily–if not entirely—involved in the teaching activities of an academic center, who is not expected to perform research or Pt management; in general, lectureships are non-tenured positions Correspondence: CM. Pollard, Nutrition Program, Department of Health, East Perth, WA 6004. Email: Christina Christina (krĭstē`nə), 1626–89, queen of Sweden (1632–54), daughter and successor of Gustavus II. From her father's death (1632) until 1644 she was under a regency headed by Chancellor Axel Oxenstierna. .Pollard@health.wa.gov See .gov and GovNet. (networking) gov - The top-level domain for US government bodies. .au |
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