Practical Strategies to Improve theNutritional Quality of Take Away Foods                       Take-Away          Dr. Leo...
Take-AwayTake A a Foods
Take-AwayTake A a Foods
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    ...
Min:              Max:    Energy (Kcal)         402 Kcal          3320 Kcal    2500 (M)         ( )              shish keb...
Minimum value                                               Maximum value                         Energy                  ...
Salt Content Chinese Meals
Salt Content Indian Meals
Fat Content Chinese Meals
Fat Content Indian Meals
Identify Healthier Options?Ide tif Healthie Optio s?
Chicken & Blackbean Sauce<30%A                     A30-50% B                      B51-70%51 70%     C                     ...
Chicken & Blackbean Sauce<30%A                    A30-50% B                     B51-70%51 70%     C                     C7...
Deep Fat Frying
Codex Guidelines•   Oil regularly checked•   180-185oC•   Holding temperature 140oC•   Filtering at/after each operation• ...
Deep Fat Frying•   Oxidation•   Hydrolysis•   Polymerisation•   Isomerisation• Trans-Fatty Acids            y
Re-Use of Discarded Oil• 32.4% premises  re-using spent  deep-fat frying  oil as a food  ingredient
What can we do in Practice?• Examples of existing good practice• Provision of improved meals
Acknowledgements                        gDan Blowes     Dr Agnieszka JaworowskaRachel Long    Toni BlackhamLouise WillsL i...
Takeaways unwrapped event 07.04.2011
Takeaways unwrapped event 07.04.2011
Takeaways unwrapped event 07.04.2011
Takeaways unwrapped event 07.04.2011
Takeaways unwrapped event 07.04.2011
Takeaways unwrapped event 07.04.2011
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Takeaways unwrapped event 07.04.2011

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

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Takeaways unwrapped event 07.04.2011

  1. 1. Practical Strategies to Improve theNutritional Quality of Take Away Foods Take-Away Dr. Leo Stevenson Liverpool John Moores University
  2. 2. Take-AwayTake A a Foods
  3. 3. Take-AwayTake A a Foods
  4. 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
  5. 5. 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 ricePublic Analyst Results (Liverpool Trading Standards, 2006)
  6. 6. Minimum value Maximum value Energy Salt Fish and chips King prawn rogan josh & pilau ricePepperoni 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 menPublic Analyst Results (Liverpool Trading Standards, 2006)
  7. 7. Salt Content Chinese Meals
  8. 8. Salt Content Indian Meals
  9. 9. Fat Content Chinese Meals
  10. 10. Fat Content Indian Meals
  11. 11. Identify Healthier Options?Ide tif Healthie Optio s?
  12. 12. Chicken & Blackbean Sauce<30%A A30-50% B B51-70%51 70% C C71-100% D D>100% E E% RDA Salt per portion % RDA Salt per portion(126% - 7.7g) (62% - 3.7g)
  13. 13. Chicken & Blackbean Sauce<30%A A30-50% B B51-70%51 70% C C71-100% D D>100% E E% RDA Fat per portion % RDA Fat per portion(49% - 36.4g) (29% - 21.4g)
  14. 14. Deep Fat Frying
  15. 15. 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
  16. 16. Deep Fat Frying• Oxidation• Hydrolysis• Polymerisation• Isomerisation• Trans-Fatty Acids y
  17. 17. Re-Use of Discarded Oil• 32.4% premises re-using spent deep-fat frying oil as a food ingredient
  18. 18. What can we do in Practice?• Examples of existing good practice• Provision of improved meals
  19. 19. Acknowledgements gDan Blowes Dr Agnieszka JaworowskaRachel Long Toni BlackhamLouise WillsL i Will Sandra Davies S d D i Annette James

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