Dr leo stevenson presentation - liverpool eatright project practical strategies to improve nutritional quality of takeaway foods

1. Practical Strategies to Improve the
Nutritional Quality of Take Away Foods
Take-Away
Dr. Leo Stevenson
Liverpool John Moores University

2. Take-Away
Take A a Foods

3. Take-Away
Take A a Foods

4. Take-Away
Take A a Foods
• Hi h i F t
High in Fat
• High in Energy
g gy
• H h in S
High Saturated F
d Fat
• High Salt
g Sa t
• Low in Vitamins & Minerals
• Low in Fibre

6. Min: Max:
Energy (Kcal) 402 Kcal 3320 Kcal
2500 (M)
( ) shish kebab p pp
pepperoni p
pizza
2000 (F)
Fat
F t 4.4g
44 41.7g
41 7
95g( M) shish kebab mushroom
70g (F)
0 omelette & chips
l tt hi
Salt 0.7g 27.6g
6g (adult) chicken kebab beef green
2g (young child) peppers and
black-bean sauce
& fried rice
Public Analyst Results (Liverpool Trading Standards, 2006)

7. Minimum value
Maximum value
Energy Salt
Fish and chips King prawn rogan josh & pilau rice
Pepperoni pizza Chicken tikka massala & keema rice
Shish kebab Beef, blackbean & fried rice
,
0% 200% 400%
0% 50% 100% 150%
%RDA for adults
%RDA (kcal) for men
Fat
Chicken tikk massala & k
Chi k tikka l keema rice
i
Pepperoni pizza
Fish and chips
0% 50% 100% 150% 200%
%RDA for men
Public Analyst Results (Liverpool Trading Standards, 2006)

8. Salt Content Chinese Meals

9. Salt Content Indian Meals

10. Fat Content Chinese Meals

11. Fat Content Indian Meals

13. Identify Healthier Options?
Ide tif Healthie Optio s?

17. Chicken & Blackbean Sauce
<30%A A
30-50% B B
51-70%
51 70% C C
71-100% D D
>100% E E
% RDA Salt per portion % RDA Salt per portion
(126% - 7.7g) (62% - 3.7g)

18. Chicken & Blackbean Sauce
<30%A A
30-50% B B
51-70%
51 70% C C
71-100% D D
>100% E E
% RDA Fat per portion % RDA Fat per portion
(49% - 36.4g) (29% - 21.4g)

20. Deep Fat Frying

21. Codex Guidelines
• Oil regularly checked
• 180-185oC
• Holding temperature 140oC
• Filtering at/after each operation
• Regular draining of oil
• Fat:Food ti 6:1
F t F d ratio 6 1
• Drying of foods p
y prior to frying
y

22. Deep Fat Frying
• Oxidation
• Hydrolysis
• Polymerisation
• Isomerisation
• Trans-Fatty Acids
y

23. Re-Use of Discarded Oil
• 32.4% premises
re-using spent
deep-fat frying
oil as a food
ingredient

24. What can we do in Practice?
• Examples of existing good practice
• Provision of improved meals

25. Acknowledgements
g
Dan Blowes Dr Agnieszka Jaworowska
Rachel Long Toni Blackham
Louise Wills
L i Will Sandra Davies
S d D i
Annette James