Healthy Options WA

Catering guidelines for

functions, events
and meetings

Produced July, 2016

 Contents

Introduction 3-4

Australian Dietary Guidelines 5

Breakfast and brunch 6

Light bites 7

Sandwich selections 8

Salad sensations 9

Sweet delights 10

Drinks 11

Healthier catering alternatives 12

Healthier ingredients 13-14

Catering for a crowd 15-16

Acknowledgements

This resource was developed by the Western Australian School

Canteen Association Inc. (WASCA) and adapted from the Healthy
Choices Healthy Futures resource ‘Healthier Catering: A guide to
assist workplaces’. Healthy Choices Healthy Futures
© State of Western Australia 2016 reproduced with permission. Supporting healthy choices

Healthy Options WA Policy: Catering guide 2016 2

 Introduction

The Healthy Options WA Catering Guidelines for Functions, Events and Meetings have been developed to
provide guidance to WA Health Services that organise (and fund) professional or business events that are
catered, such as:
»» Conferences, exhibitions or symposiums
»» Staff training courses or workshops
»» Meetings or forums with an education or business focus
»» Official events, such as program launches and awards nights.

The aim of the guidelines is to assist WA Health Services to comply with the Healthy Options WA: Food and
Nutrition Policy for WA Health Services and Facilities and maximise the healthiness of catering offered. As
such, these guidelines are not a mandatory set of rules, but rather provide suggestions and advice about
how to achieve compliance with the Policy.

The Policy uses a ‘traffic light’ system to classify food and drinks, based on their nutrient content and
alignment with the Australian Dietary Guidelines. Food and drinks are classified as Green, Amber or Red
as shown in Table 1.

All WA Health funded catering for professional and business events (except staff social functions) must
comply with the following requirements:
»» Have available a wide range of the Green food and drinks (at least 50% of options offered).
»» Where practical, have no more than 20% of food and drinks from the Red category.
Table 1

Category Description
These are the healthiest choices because they are excellent sources of important nutrients
and represent one or more of the five food groups needed for optimum health and
wellbeing. They are low in saturated fat, added sugar and salt. Examples include:
GREEN
»» breads and cereals, preferably wholegrain
»» fruit, vegetables and legumes
Fill the menu
»» plain water
»» reduced fat milk (300mL or less)
»» 99% fruit juice (250mL or less)
These have some nutritional value but contain moderate levels of saturated fat, added
sugar and/or salt and can contribute to excess energy intake. These need to be chosen
carefully and eaten in moderation. Examples include:
AMBER
»» full fat milk of any volume
»» 99% fruit juice (greater than 250mL) and diet drinks
Select
»» small fruit muffins
carefully
»» savoury foods (e.g. reduced fat and salt varieties of pies and
pastries)
»» lean ham
These are energy dense and have little nutritional value. Most are high in saturated fat,
added sugar and/or salt and can contribute to excess energy intake. These should only be
RED eaten occasionally. Examples include:
»» all deep fried food
Only »» soft drinks, energy drinks, sports drinks
occasionally »» chocolate and lollies
»» iced cakes
»» premium ice-creams (e.g. chocolate coated).

For further information visit: ‘Commonly supplied food and drink guide’ (available on the Healthy
Options website)

Healthy Options WA Policy: Catering guide 2016 3

 Catering can be so much more than a deep fried spring roll or a salad
drowned in dressing. Small changes can make a big difference.

More often than not we are presented with a sticky apricot Danish, an excessively large muffin and
some sort of high fat savoury pastry item. And if you’re lucky, a token fruit platter.

However, in WA Health Services and Facilities, catering has the potential to contribute much more
positively to our health and avoid adding to our waistlines.

Consistent messages and providing healthy catering at meetings and events is another way to
promote health and wellbeing in your hospital and to support both employees and visitors to make
healthy choices.

This catering guide serves up some inspiration and lots of ideas on how to cater your next function
or event, healthily. These ideas have been colour coded as Green and Amber based on the
‘Commonly supplied food and drink guide’. You might like to provide this guide to your caterer of
choice. You are also encouraged to forward the guide to other staff members so they too can
provide healthier catering.

All of the suggestions provided assume the use of ingredients that are consistent with the Australian
Dietary Guidelines (www.eatforhealth.gov.au) which seek to promote health and wellbeing and
reduce the risk of chronic disease.

For more inspiration and healthy recipes, you may wish to visit:
»» waschoolcanteens.org.au
»» livelighter.com.au.

Remember to be mindful of seasonality and try to buy fruit and vegetables that are in season. For more
information visit www.freshf.com.au/fresh.html

Healthy Options WA Policy: Catering guide 2016 4

 The Australian Dietary Guidelines relevant to catering are:
Enjoy a wide variety of nutritious foods: Limit intake of discretionary foods and
»» plenty of vegetables, including different drinks containing:
types and colours, and legumes/beans • saturated fat
»» enjoy fruits • added salt
• added sugars
»» grain (cereal) foods, mostly wholegrain, and/or high
• alcohol
fibre cereal varieties such as breads, cereals, rice, e.g. biscuits, cakes, confectionery, deep
pasta, noodles, polenta, couscous, oats, quinoa and fried foods, soft drinks, sports drinks,
barley sweet and savoury pastries
»» lean meat and poultry, fish, eggs, nuts and seeds,
and alternatives such as legumes/beans
»» reduced fat milk, yoghurt, cheese and/or their
alternatives e.g. soy
»» drink plenty of water

There are a number of factors to consider when organising catering such as budget, time and
specific requests for health, cultural and dietary requirements.

Please consider:

»» Dietary requirements
If dietary requirements are not known, ensure you have a range of options including
vegetarian and gluten free choices.

»» Allergens
With the incidence of food allergies on the rise, food service and catering staff need to be
familiar with the foods and ingredients that may cause an allergic reaction. The most
common allergens are:
• peanuts and treenuts • milk
• shellfish • sesame seeds
• egg • soy beans
• fish • cereals containing gluten

For additional allergy information, visit:

http://www.health.wa.gov.au/anaphylaxis/HP/food.cfm

»» Food safety
All food service and catering facilities are required to fulfil their regulatory responsibilities for food
supply under the Food Act 2008 and Food Regulations 2009. Always supply tongs and other serving
utensils with catering. Ensure hot food is kept hot (above 60o C) and cold food is kept cold (below
5oC). For additional food safety information visit:
http://ww2.health.wa.gov.au/Articles/F_I/Food-regulation-in-WA

Healthy
HealthyOptions
OptionsWA
WAPolicy:
Policy:Catering guide
Promoting 20162016
Green 5
3
 Breakfast or brunch

The importance of breakfast cannot be underestimated. After a period of rest, we need to

‘break the fast’ and provide our bodies with the energy to get through the day.

Breakfast burritos or Fruit Pikelets served with

wraps filled with
»» an omelette with
mushrooms and tomato
relish
»» beans in a spicy
tomato sauce, reduced
fat cheese and a mix of
tinned corn and fresh
capsicum
»» lean ham and spinach
»» scrambled eggs, tomato,
chives and reduced fat
cheese
Cereal served with
reduced fat milk or
yoghurt
»» bircher muesli
»» untoasted muesli
»» wheat flakes or wheat
breakfast biscuits
English muffin or
crumpets (preferably
wholemeal) topped with
»» baked beans and
reduced fat cheese
»» egg
»» spiced ricotta and stewed
apple
»» spreads such as diet
jam
»» fresh fruit salad cups or
fruit platter
»» stewed spiced fruit cups
with reduced fat
yoghurt
Frittata
»» baked ricotta
»» lean ham and vegetable
»» vegetable and reduced
fat feta
Mini rolls or bagels filled
with
»» lean ham, spinach and
tomato
»» smoked salmon, reduced
fat cream cheese and
cucumber
Mushrooms
»» field mushroom baked
with pesto and reduced fat
feta cheese
»» button mushrooms with
chives and polenta toast
(made with reduced fat
milk or water and
reduced fat cheese)
»» banana and spiced
ricotta
»» berries and reduced fat
yoghurt
Smoothies, using reduced
fat milk and yoghurt
(300mL or less)
»» banana – frozen or very
ripe bananas give the
best results. Team with
reduced fat vanilla
yoghurt
»» berry – use frozen
berries and reduced fat
strawberry yoghurt
»» tip – adding muesli or
oats to smoothies helps
to thicken them and
transforms them into a
very substantial breakfast
option
Toast (wholegrain - plain
or fruit)
»» with spreads such as
diet jam
»» with pesto and avocado
or tomato and basil

Green choices Amber choices

Healthy Options WA Policy: Catering guide 2016 6

 Light bites
If there is a significant amount of time between main meals, snacking will help to maintain
energy levels and overall alertness. The trick is to keep snacks small, light and healthy.
Dips
»» carrot and cumin
»» tomato salsa
»» guacamole
»» hummus
»» mango salsa
»» pesto
»» ricotta and mint
»» roasted capsicum
»» rocket salsa
»» tzatziki – reduced fat
yoghurt and cucumber
(serve with vegetable sticks
and plain crackers)
Filo pastry parcels filled
with
»» chicken and pesto
»» spinach & ricotta
»» Moroccan-spiced beef,
using a spice mix of
ground cumin, coriander,
cinnamon and ginger
»» marinated mushrooms
Lean meat-based dishes
»» beef or chicken skewers
served with a minted re-
duced fat yoghurt
»» beef, lamb or chicken
meatballs served with
tomato relish
Healthy Options WA Policy: Catering guide 2016
Pita bread
»» oven-baked with a
sprinkle of lemon
pepper, serve with dips
Frittata
»» lean ham and vegetable
»» vegetable and a small
amount of reduced fat
feta
Sushi, nigiri or sashimi
»» choose plain seafood,
vegetable and lean meat
varieties
Vietnamese rice paper
rolls with
»» chicken and vegetable
»» prawn and vegetable
»» vegetarian
Green choices
Wonton cups (baked)
Wonton wrappers are
available from Asian
supermarkets.
Spray a muffin tray with a
mono or polyunsaturated oil
and place a wonton wrapper in
each muffin space.
Bake in a moderate oven for
approx. 10 minutes
When cool fill with:
»» tomato and basil salsa
»» chicken, avocado and
pesto
Amber choices
7
 Sandwich selections

A sandwich can be so much more than soggy tomato and limp lettuce. With the enormous
variety of breads, rolls and wraps available, there is bound to be a combination to suit even
the fussiest of eaters. Try to serve different types of bread such as wholemeal, wholegrain,
multigrain, soy and linseed, rye or high-fibre white options. If using spreads, opt for a mono or
polyunsaturated margarine, reduced fat mayonnaise, avocado, mustard, pesto or
mustard pickle.

Beef with Ham (lean) with Turkey with

• roast pumpkin and • salad and tomato relish • cranberry sauce and
caramelised onion • wholegrain mustard and greens
• tomato and lettuce tomato • cranberry sauce, light
• wasabi mayonnaise, cream cheese and
made with reduced fat Smoked salmon with avocado
mayonnaise • dill and reduced fat cream
cheese Vegetarian
Cheese (reduced fat) with • with herbed ricotta • roast vegetables,
• salad reduced fat feta and
• marinated vegetables, Tuna with rocket
drained of oil • spring onion and • hummus and
reduced fat cheese sun-dried tomatoes
Chicken with • light cream cheese and
• avocado chives
• salad • salad
• roasted capsicum and
rocket
• pesto

Egg with
• curry powder and
parsley Green choices Amber choices
• lettuce
• lean ham and greens

Healthy Options WA Policy: Catering guide 2016 8

 Salad sensations

Salads add colour and variety to meals while boosting the Green percentage on catering
menus. Try the following suggestions:

Beetroot Fattoush Rice (brown)

• lentil, spinach,
reduced fat feta and
walnut
Coleslaw
• cabbage, carrots,
shallots, capsicum and
reduced fat mayonnaise
• Spanish inspired –
purple cabbage, carrot
and smoked paprika
Corn
• tomato, coriander, red
onion, avocado and lime
Couscous
• chickpea, currants,
orange and spring
onion with lemon juice
and vinegar
• roasted vegetable and
reduced fat feta
• cucumber, lettuce, • with currants, tomatoes,
tomato, fresh mint and spring onions and a
sumac served with reduced salt soy and
oven baked pita bread sesame dressing
and reduced fat yoghurt
Tabouleh
Potato • burghul, parsley and
• with an oil and mustard tomato
vinaigrette or a reduced • quinoa, mint, tomato and
fat yoghurt-based cucumber
dressing
Watermelon
Pasta or noodle • reduced fat feta, red
• rissoni with pesto and onion and fresh mint
roast vegetables
• hokkein noodles with Zucchini
chicken, vegetables and • roasted with ricotta
a reduced salt hoisin and lemon
sauce dressing
Green choices Amber choices

Healthy Options WA Policy: Catering guide 2016 9

 Sweet delights
A mix of savoury and sweet options will cater to everyone’s taste.
Date and nut balls
• use a combination of
dates, nuts and coconut to
create these snacks
• any combination of dried
fruit and nuts will work
• ginger adds a zesty edge
while cocoa can provide
a ‘chocolate’ hit
Fruit
Fruit is always a fantastic
go-to choice. Try these
different suggestions:
• strawberry and mint fruit
lollipops
• rockmelon,
watermelon and
honeydew fruit skewers
• frozen grapes
• pineapple pieces rolled in
coconut
• whole fruit, which is easy
to peel and easy to eat
– bananas, mandarins,
stone fruit or grapes
Healthy Options WA Policy: Catering guide 2016
Fruit crumble
• top stewed or canned
fruit (apple or apricot)
with an oat, margarine,
brown sugar and
sunflower seed mix
• serve in individual
portions with a dollop of
reduced fat yoghurt
This would also be a great
breakfast option
Fruit salad
• strawberries, fresh mint,
black pepper and lemon
juice
• cut up fresh fruit in
season and squeeze
lemon juice to keep
colours bright and fresh
Mini fruit muffins, using
wholemeal flour
»» over time muffins have
become enormous in
size and as a result are
often high in energy
»» choose mini muffins,
(eg. 50g) which will
provide less energy and
be cheaper too!
• banana and berry
• carrot and pineapple
• pear and cinnamon
Scones
• these types of products
are easily available from
most local bakeries.
Serve plain or with a very
thin spread of mono or
polyunsaturated
margarine.
Alternatively, fresh
scones are always a hit!
• date
• fruit or sultana
• plain
• pumpkin and cinnamon
Sweet popcorn
• plain, unflavoured
popcorn teamed with
sultanas, dried apricots,
apples and dates.
Serve in individual
containers or paper bags
Green choices
Amber choices
10
 Drinks
Don’t let drinks lead to the introduction of unnecessary energy (kilojoules).
Water
• plain water, including plain mineral and
soda water
• add lemon or orange slices to jugs of
water
Tea and coffee
»» Offer a variety of coffee and tea
options, including decaffeinated and
herbal teas
• serve with reduced fat or skim milk
Small servings of 99% fruit juice
• fruit juice has the potential to add
unnecessary sugar to the diet. Choose
small servings, 250mL or less and 99%
varieties
Diet soft drink varieties
• like fruit juice, soft drink adds significant
sugar to the diet. If provided, offer diet,
low-joule or sugar-free options
Healthy Options WA Policy: Catering guide 2016
If alcohol is available, always ensure the
responsible serving of alcohol. For more
information visit: http://alcoholthinkagain.
com.au/Alcohol-Your-Community/Responsi-
ble-Service-of-Alcohol
The Australian National Guidelines
recommend:
• drinking no more than four standard
drinks on a single occasion reduces the
risk of alcohol-related injury arising from
that occasion
• drinking no more than two standard
drinks on any day reduces the lifetime
risk of harm from alcohol-related
disease or injury
• For more information see:
www.alcohol.gov.au
Green choices Amber choices
11
 Healthier catering alternatives

A simple swap to healthier catered items can make a big difference.

Standard Red items The healthier Green and Amber options

• High fibre, wholegrain breakfast cereals e.g. wheat biscuits, bran flakes

• Breakfast cereals e.g. corn • Porridge

flakes, rice puffs, sugar
coated cereals • Bircher muesli cups, untoasted muesli

• Fruit crumble cups

• Eggs fried on a non-stick surface without fat or oil

• Eggs - fried in or scrambled

• Scrambled eggs made with reduced-fat milk
with fat or oil

• Poached or boiled eggs

• Lean bacon, grilled or cooked on a non-stick surface without fat or oil

• Fried sides - bacon,

• Baked beans (no added salt)
sausages, hash browns

• Grilled tomatoes

• Pancakes with butter

• Pikelets topped with whipped ricotta and stewed fruit
and maple syrup

• Mini sweet or savoury muffins

• Pastries (sweet or savoury)
• Toasted sandwiches with reduced fat fillings

• Wholegrain, wholemeal, multigrain, high-fibre white, rye, sourdough, lavash and

• White bread served with but- other flat breads, bagels, crumpets and foccacias served with margarine
ter and condiments
• Fruit bread served with margarine

• Plain or fruit-based biscuits

• Un-iced fruit-based cakes and muffins, mini muffins

• Biscuits, cakes, muffins,
pastries, slices
• Date balls

• Fruit scones with margarine

• Pies, sausage rolls and

• Reduced fat and salt varieties in small serve sizes
pasties

• Toasted pita bread with salsa, guacamole, pesto or bean-based dips

• Deep fried potato chips,
wedges and spring rolls
• Mini toasts with bruschetta topping

• Sushi with lean, uncoated fillings or Vietnamese rice paper rolls

• Quiche made with cream • Frittata

Green choices Amber choices Red choices

Healthy Options WA Policy: Catering guide 2016 12

 Healthier ingredients

Regular ingredients Healthier ingredients

Breads
Wholegrain, wholemeal, multigrain, high-fibre white,
White, refined varieties of breads, bagels, crumpets, rye sourdough, lavash and other flat breads, bagels,
English muffins and rolls wholemeal crumpets, plain foccacias and English
muffins
Wholegrain varieties of plain crispbreads, corn and
Crackers and savoury biscuits
rice cakes, lavash and water crackers
Savoury breads, twists and pull-aparts containing high Wholegrain bread with reduced fat cheese, lean meat
fat meats and cheeses and vegetable toppings
High fibre, wholegrain varieties containing added
Fruit, vegetable and/or nut breads containing
vegetables, dried fruit and/or nuts without icing or
confectionery or icing
confectionery
Breakfast cereals
Bran, breakfast biscuits, oats/porridge, wholegrain
Cereals with added confectionery (e.g. chocolate) puffs, wholewheat flakes and muesli with or without
added fruit
Dairy products and alternatives
Evaporated skim milk, ricotta or cottage cheese,
Cream
reduced fat vanilla yoghurt
Cream cheese Blended cottage cheese or ricotta
Varieties such as cottage, paneer, ricotta or reduced
Full fat cheese fat varieties of cheddar, fetta, mozzarella and cream
cheese
Plain or flavoured fresh, UHT and long life reduced fat
varieties of milk
Full fat varieties of milk
Reduced fat evaporated milk
Reduced fat buttermilk
All plain and flavoured reduced fat varieties of
Full fat varieties of yoghurt
yoghurt
Sour cream Reduced fat natural yoghurt
Meat and alternatives
Lean options (skinless chicken and turkey, roast beef,
Meat with visible fat or the skin on
kangaroo, lamb, pork)
Processed meats such as bacon, mortadella, polony Skinless chicken or turkey meat, lean ham or lean
and salami beef cuts
Eggs
Eggs fried on a non-stick surface with a mono or
Eggs fried in butter/fat
polyunsaturated spray oil
Eggs scrambled with reduced fat or skim milk and
Scrambled eggs made with cream
without the addition of fat (e.g. cream)
Fish and seafood
Fish canned in oil or brine Fish canned in springwater
Nuts and seeds
Nuts or seeds roasted in oil and salted or coated in Plain and dry roasted nuts and seeds with no added
confectionery/honey/sugar fat or salt

Healthy Options WA Policy: Catering guide 2016 13

 Healthier ingredient alternatives
Regular ingredients
Oils, condiments and spreads
Butter and butter blends, copha, dairy blends, ghee,
lard, palm oil, tallow
Chocolate spreads, honey, jam (regular, full sugar
varieties of jam)
Coconut cream, milk and/or oil
Cream-based dressings (e.g. Caesar, ranch,
Thousand Island)
Full fat and high salt varieties of savoury spreads
e.g. peanut butter and other nut spreads (e.g. almond
paste), chicken, fish and meat pastes; yeast and
vegetable extract pastes (e.g. Vegemite, Marmite)
Gravy made from fatty meat juices and thickened with
added fat or based on a roux; or regular packaged
varieties
Mayonnaise
Regular varieties of condiments (e.g. barbeque, HP,
soy, sweet chilli, tomato sauce)
Stock
Pastry
All types of pastries (choux, flaky, puff, shortcrust, filo
brushed with butter)
Sandwich fillings
Processed meats (e.g. ham, salami, polony,
mortadella)
Meat alternatives
Drinks
Regular sugar-sweetened soft drinks
Sugar sweetened fruit or vegetable juices
Tea and coffee made with full cream milk
Healthy Options WA Policy: Catering guide 2016
Healthier ingredients
Poly or monounsaturated fats (e.g. margarine) and
oils (e.g. canola, olive, sunflower, soybean,
grapeseed)
Jam - artificially sweetened
Reduced fat evaporated milk flavoured with coconut
essence
Dressings made with poly or monounsaturated oils or
dressings based on lemon juice, balsamic vinegar or
reduced fat yoghurt
Reduced fat and no added salt or reduced salt
varieties of spreads e.g. peanut butter and other nut
spreads (e.g. almond paste), chicken, fish and meat
pastes; yeast and vegetable extract pastes
(e.g. Vegemite, Marmite)
Gravy made from meat juices, drained of fat and
thickened with corn/plain flour; or no added salt/fat
packaged varieties
Reduced fat mayonnaise
No added salt varieties
No added salt varieties
Wonton wrappers or oven baked bread cases
Filo pastry brushed with egg, milk or spray oil
Skinless chicken or turkey meat, lean beef
Eggs, fish (tinned in springwater) or reduced fat
cheese
Soda water flavoured with fruit juice, fresh fruit and
herbs such as fresh mint
Artificially sweetened soft drinks
100% fruit or vegetable juice varieties
Use reduced fat milk for preparing tea and coffee
14
 Catering for a crowd

When catering for an event you need to make sure there is enough food so people are satisfied.
However, you need to avoid too much wastage, particularly if the items do not have a long shelf
life and you’re on a tight budget.

The amount of food you need will depend on a number of factors such as the demographics of the
group, the size of the items offered, type of catering (e.g. morning or afternoon tea, lunch or main
meal) and if alcohol is being served.

Portion sizes
It is important to begin by standardising portion sizes of the catering items. For example, if you
are providing morning tea, it is a good idea to make sure that the catering items are similar in size
(e.g. mini sushi, mini fruit muffins, sliced fruit). This not only makes it easier to estimate the
volume of food that you will need but also provides a variety of options for people to choose from.

Table 2 provides ideas and examples of portion sizes. As a general guide, you may wish to
allow for:
• 5-6 portions per person for breakfast, morning or afternoon tea
• 3-4 portions per person for lunch or main meal
• 3-4 portions per person, per hour if alcohol is being served (many of the morning/afternoon
tea ideas in Table 2 may also be appropriate for events where alcohol is being served).

Table 2
Item Portion
Breakfast - 5-6 portions per person
Mini bacon and egg rolls (dinner roll with lean bacon and egg, 1 mini roll
cooked without oil)
Mini muffins 2 mini muffins
Fruit platter 2 pieces
Tea/coffee (with reduced fat milk) 1 cup
Water (plain or flavoured with fresh sliced fruit) Unlimited
Morning/afternoon tea – savoury options – 5-6 portions per person
Ribbon sandwiches 2 ribbons
Sushi/mini sushi 1 normal size/2 mini
Mini savoury muffins 1 mini muffin, 50g
Vegetable crudités with dip 3 pieces
Mini vegetable frittata 1 mini quiche
Tea/coffee (with reduced fat milk) 1 cup
Water (plain or flavoured with fresh sliced fruit) Unlimited
Morning/afternoon tea – sweet options – 5-6 portions per person
Fruit platter 2 slices
Mini fruit scones served plain or topped with whipped ricotta or 1 mini scone, 50g
reduced fat yoghurt
Mini muffins (if small muffins are unavailable, large muffins to be 1 mini/half larger muffins, 50g
halved)
Tea/coffee (with reduced fat milk) 1 cup
Water (plain or flavoured with fresh sliced fruit) Unlimited

Green choices Amber choices

Healthy Options WA Policy: Catering guide 2016 15

 Catering for a crowd

Item Portion
Morning/afternoon tea – mixed option – 5-6 portions per person
Fruit platter 2 slices
Vegetable crudités with dip 3 pieces
Mini muffins (if small muffins are unavailable, large muffins to be 1 mini/half larger muffins; 50g
halved)
Sushi/mini sushi 1 normal size/2 mini
Mini vegetable frittata 1 piece
Cheese and biscuits with fruit and nuts 1 slice cheese/1 biscuit
Tea/coffee (with reduced fat milk) 1 cup
Water (plain or flavoured with fresh sliced fruit) Unlimited
Lunch options – 3-4 portions per person
Assorted sandwiches Half sandwich
Turkish roll Half roll
Sushi platter 2 pieces
Satay sticks (with lean chicken and reduced salt and/or reduced fat 1 stick
satay sauce)
Meat platter with salad (with lean meat such as ham, chicken, roast 1 slice meat, half cup salad
beef)
Fruit platter 2 slices
Cheese and biscuits 2 slices cheese/2 biscuits
Tea/coffee (with reduced fat milk) 1 cup
Water (plain or flavoured with fresh sliced fruit) Unlimited

Green choices Amber choices

Healthy Options WA Policy: Catering guide 2016 16

More information?

Visit the Healthy Options website

www.healthyoptions.health.wa.gov.au

Email: healthyoptions@health.wa.gov.au

Phone: (08) 9222 4144

Government of Western Australia

Department of Health