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Nutrition Australia
Food Selection Guidelines for Children and Adolescents

The food supplied by food outlets such as school tuckshops and other education and care institutions represents an ever increasing proportion of the diet of children and adolescents.  These foods can have a significant impact on the nutritional status of children and adolescents.  As the Australian Nutrition Foundation, Nutrition Australia first developed the concept of Food Selection Guidelines for school tuckshops in 1989, with the Food Selection Guidelines for Children and Adolescents.  Since then Nutrition Australia has used these Guidelines to identify products that are suitable for sale in food outlets for children and adolescents.  While optimum nutrition is the primary focus of the Guidelines, they also consider current food legislation, products currently on the market, technical practicalities and demonstrated preferences of children and adolescents.

Food Selection Guidelines for Children and Adolescents©

BEVERAGES
FRUIT AND VEGETABLE JUICES
100% juices only
No added salt
Juices served to children under 5
Should be diluted at least 1 in 2 with water
DAIRY DRINKS
Not more than 55% energy from fat
Not more than 5% added sugars (w)*
At least 100mg calcium/100g
NON-DAIRY DRINKS
Not more than 55% energy from fat
Not more than 5% added sugars (w)*
At least 100mg calcium/100g

CARBONATED MINERAL WATERS, STILL WATERS
Not more than 5% added sugar (w)*
Not more than 50mg sodium/100ml

ICE BLOCKS/FRUIT SACHETS
At least 35% fruit or fruit juice (w)*

MILK BASED ICE BLOCKS, ICE CREAMS AND FROZEN YOGHURT
Not more than 55% energy from fat
At least 75mg calcium/100g
Chocolate coating and chocolate chips are unacceptable

YOGHURT, FRUCHE AND CUSTARD
Not more than 55% energy from fat
Not more than 10% added sugars (w)*
At least 75mg calcium/100g

FRUIT AND VEGETABLE PRODUCTS
No added salt varieties encouraged
Not more than 5% added fat (w)*
Not more than 4% added sugars (w)*
If fats are used, unsaturated fats are encouraged

SOUPS
Not more than 25% energy from fat
(as consumed)
Not more than 300mg sodium/100g
(as consumed)

 CHEESE
All cheeses are acceptable

NUTS AND NUT SPREADS
No added salt or sugars

FAT SPREADS
Limited use of a variety of spread is encouraged

MEAT/FISH/POULTRY AND ALTERNATIVES
Not more than 45% energy from fat
Not more than 1200mg Na/100g
All canned fish (drained of brine or oil)
Are acceptable

EGGS
All eggs are acceptable

BREADS, BUNS, RICE PASTA AND NOODLES
Wholemeal and multigrain varieties encouraged
Not more than 15% energy from fat
Not more than 18% energy from fat if added grains and seeds
Not more than 5% added sugars (w)*
Not more than 700mg Na/100g

BREAKFAST CEREALS
Wholegrain varieties encouraged
Not more than 35% energy from fat
Not more than 20% added sugars (w)*
Not more than 400mg Na/100g

SNACK ITEMS
Wholemeal varieties encouraged
Unsaturated fats encouraged
Not more than 35% energy from fat
Not more than 20% added sugars (w)*
Not more than 400mg Na/100g

PRE-PREPARED FOODS (EG LASAGNE)
Not more than 35% energy from fat
Not more than 600mg Na/100g

(w)* by weight

*Added sugars are defined by this document as all sugars other than those naturally occurring in fresh, dried, canned or frozen fruit and milk. They DO include fruit paste, fruit concentrate, honey, glucose etc.

© The Australian Nutrition Foundation Inc.
Date issued: July 1997
Date for review:  December 2000

 

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