Food Service

Nutrition Australia uses scientific, evidence-based nutrition information to deliver its services. We work closely with our clients to tailor a variety of nutrition related services and projects to meet their organisational objectives.

Our network of qualified nutritionists, dietitians and in-house chefs have worked with retail, manufacturing, hotel and corporate clients as well as government agencies to deliver a range of projects. As the leading organisation for nutrition, we are uniquely placed to provide professional development, education programs, product and menu assessments as well as special projects of varying sizes for the food industry.

  • Meeting food and drink traffic light policies and guidelines 
  • Recipe development and testing 
  • Recipe and nutrient analysis
  • Menu development
  • Food and nutrition labelling including food and kilojoule labelling

 

Our Food Industry Project Experience

Below are project examples Nutrition Australia has delivered for the food industry.

Food Service Training 

Nutrition Australia developed and delivered training workshops to Spotless food service staff including chefs, cooking staff and food service workers working in hospitals.

Our training program was designed to ensure the nutritional value of meals provided within hospitals were nutritious, appropriate and met specific policy and guideline requirements

The training program was designed to assist food service staff to understand common nutrition issues in hospitals, cater for food allergies and intolerances, understand and prepare texture modified meals and cater for special diets.

Through a partnership with Décor, Nutrition Australia developed and tested 15 new co-branded recipes utilising the Décor container range. The recipes are featured across a number of online mediums including video for use in social media.

Holiday Inn Hotels and Resorts

Nutrition Australia worked with IHG to launch a new Holiday Inn Hotels and Resorts Kids’ Menu across Asia, Middle East and Africa (AMEA) region. The menu was developed in collaboration between Nutrition Australia Vic’s team of dietitians, nutritionists and in-house chefs and the Holiday Inn team of chefs.

The criteria ensured all meals contain a nutritious balance of foods from the core food groups; are low in saturated (bad) fats, low in added sugar and salt; promote food variety; and reflect current standards and dietary guidelines

A core menu was developed which also highlighted regionally relevant dishes that catered to the variety of different tastes and preferences across AMEA.

Approximately 50 menu items (main meals, desserts and drinks) were developed to ensure that hotels from across the region can cater to local and international tastes.

The menu has been rolled out in 53 hotels in Australia, Asia, Middle East and Africa.

For more information click on the below link:

http://www.nutritionaustralia.org/national/news/2014/12/ihg-partners-nutrition-australia-healthier-kids-food-holiday-inn-hotels-and-re

Nudge Nutrition Guidelines

Nutrition Australia developed the “Nudge Nutrition Guidelines” (recipe guidelines) for the Spotless Group as part of a healthy food choices initiative available in all Spotless food service settings across the Education, Resources and Business Innovation sectors. The recipe guidelines were developed for all house made food items and applied across all Spotless sites. The program included training of the Spotless team on how to utilise and implement the guidelines, how to assess recipes for their nutritional value and how to develop new healthy recipes.

For more information click on the below link:

http://www.spotless.com/services/catering-and-hospitality/nudge

What’s Got Into You

Nutrition Australia worked with the Victorian Healthy Eating Enterprise (VHEE) in conjunction with representatives from Monash University, Deakin University, RMIT University to develop a social media campaign “What’s got into you” targeting Victorians aged 18 to 23 years. This cohort was identified as having the least healthy dietary habits and the aim of the project was to encourage the consumption of fruit and vegetables for breakfast and snacks.

Healthy Living Pyramid Update

Nutrition Australia was commissioned to review the Healthy Living Pyramid in response to the release of the 2013 Australian Dietary Guidelines. The project consisted comprehensive research, surveying and uncovering consumer insights by key stakeholders including: 

  • Horticulture Australia
  • Dairy Australia
  • Egg Nutrition Council
  • Grains and Legumes Nutrition Council
  • Meat and Livestock Association
  • Nuts for Life
  • Avocado Nutrition 

The pyramid, renamed “The Healthy Eating Pyramid”, features a new design for ease of visual interpretation as well as responding to the recommendations provided in the Australian Dietary Guidelines.

 

Contact Us

Contact us today to discuss how Nutrition Australia can support your organisation on
03 8341 5800 or vic@nutritionaustralia.org.

 

 

 

 

 

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