Journal of Nutrition Education and Behavior
Volume 41, Issue 3 , Pages 218-226, May 2009

Translating Government Policy into Recipes for Success! Nutrition Criteria Promoting Fruits and Vegetables

  • Christina M. Pollard, MPH

      Affiliations

    • Curtin University of Technology, Perth, Western Australia
    • Department of Health in Western Australia, Perth, Western Australia
    • Corresponding Author InformationAddress for correspondence: Christina M. Pollard, MPH, Curtin University of Technology, Kent St Bentley WA 6102; GPO Box U1987 Perth WA 6845; Phone: +61 8 9388 4983; Fax: +61 8 9382 8119
    • ,
  • Clemency Nicolson, BSc

      Affiliations

    • Curtin University of Technology, Perth, Western Australia
    • ,
  • Claire E. Pulker, BSc

      Affiliations

    • Curtin University of Technology, Perth, Western Australia
    • ,
  • Colin W. Binns, PhD, MPH, MBBS

      Affiliations

    • Curtin University of Technology, Perth, Western Australia

Abstract 

Objective

To develop nutrition criteria consistent with Australian dietary guidelines encouraging fruit and vegetable consumption for branding recipes with the Go for 2&5 campaign message.

Design

Dietary policies, guidelines, food selection guides, nutrient targets, existing consumer education programs' nutrition criteria, food habits, and eating styles were reviewed to develop nutrition criteria, which were then used to assess 128 recipes.

Setting

Perth, Australia.

Analysis

Recipes were analyzed then assessed against criteria for fat, sodium, fiber, energy, added sugar, fruit, vegetables, cereal, and dairy content/per serving.

Results

Recipe nutrition criteria were devised, and 128 contemporary industry recipes were evaluated according to developed nutrition criteria. Recipe categories included main meals; light meals (includes breakfast); soups; salads; side dishes; snacks (includes drinks); desserts; bakery; and basic ingredients (eg, stocks, dips, and sauces). Nearly three quarters failed. Excess fat (45%) and sodium (30%) and inadequate cereal (24%) were the main reasons. Only minor modifications were required to meet criteria.

Conclusions and Implications

“Healthful” recipes promoting fruits and vegetables were often high in fat and sodium and low in cereal content. Nutrition criteria developed for this study provided a practical way of assessing specific meals and snacks according to the dietary guidelines, making them suitable for nutrition promotions.

Key Words: nutrition criteria, recipe assessment, fruit and vegetables

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 The work developing the Go for 2&5 nutrition criteria was funded by Australian government health departments and Horticulture Australia Limited (HAL). Assessment of the industry material was funded by HAL and undertaken by the School of Public Health at Curtin University of Technology.

 The work described in this paper was conducted at the Health Promotion Directorate, Department of Health in Western Australia, 189 Royal Street, East Perth 6008 and the School of Public Health, Curtin University of Technology, Kent St Bentley WA 6102, GPO Box U1987 Perth WA 6845. All authors contributed equally to this work.

PII: S1499-4046(08)00033-X

doi:10.1016/j.jneb.2008.02.002

Journal of Nutrition Education and Behavior
Volume 41, Issue 3 , Pages 218-226, May 2009

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