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Magherafelt District Council
50 Ballyronan Road
Magherafelt
BT45 6EN

t:028 7939 7979

Small steps to healthier choices

healthy steps

Local takeaways take 'Small Steps to Healthier Choices'

Nineteen takeaways throughout the Magherafelt District are participating in the 'Small Steps to Healthier Choices' initiative, which is running across nine Council areas. In total, 150 fast food outlets across Northern Ireland are taking part in this groundbreaking project.

Catriona Davis, Senior Environmental Health Officer, comments;

"As the name suggests, the changes made will be small and the public may not even be aware that any change has occurred. Longer term however, these small steps have the potential to positively impact on health."

A wide range of 'small steps' are being introduced, from including healthier menu options, such as salad bowls, to using alternative ingredients and products which have a lower fat and higher fibre content. Healthier preparation and cooking methods may be used, such as chunkier chips. Other 'small steps' may be to have water on offer as an alternative to fizzy drinks or to provide fruit and yoghurts for kid's meal deals.

The 19 participating takeaways in the Magherafelt District Council area are:

• Bowies, Maghera
• Clady Chippy, Clady
• Dilly's Diner, Gulladuff
• Frankies, Draperstown
• Hungry Jacks, Maghera
• Jenny's Country Kitchen, Glenshane Road, Maghera
• Lydia's Traditional Fish and Chips, Tobermore
• Mack's Snacks, Moneyneany
• Mainway, Swatragh
• Marvin's, Magherafelt
• Mac's Fish and Burger Bar, Magherafelt
• Motobites, Magherafelt
• Sperrin Catering, Grillagh Picnic Area, Maghera
• Superchip, Desertmartin
• Taste the Difference, Draperstown
• The Jolly Fryer, Draperstown
• The Savoy, Magherafelt
• The Village Takeaway, Bellaghy
• Wilma's Plaice, Castledawson

The Council would love to hear your views on this exciting new initiative and Customer Comment Cards are available in each participating outlet. So once you've had a chance to try any of the healthier options at your local participating takeaway, simply complete the comment forms and tell us what you think. Alternatively for further information you can contact the Environmental Health Department on Tel: 02879397979.

Picture1

Chairman of Magherafelt District Council Cllr. Sean McPeake at the launch of the "Small Steps to Healthier Choices" initiative. He is joined with representatives from participating takeaways and Council Environmental Health Staff.

pic2

Chairman of Magherafelt District Council Cllr. Sean McPeake tucks into some healthy food at the launch of the "Small Steps to Healthier Choices" initiative. He is joined with Karen Waites (Motobites), Tony Armstrong (Marvin) and Karen Ledgewood (Hungry Jacks).

Lighter bites

lighter bites logocouncil logo for lighter bites

Hot Food Counters Offer "Lighter Bites"

Magherafelt District Council has launched an exciting new initiative with retail premises in the Council area that serve hot food at lunch time.

The "Lighter Bites" programme which was launched on 01 February aims to offer those dining out at lunch time a healthier alternative to the convenience style hot food. The project is particularly aimed at those retail premises in close proximity to secondary level schools where students are permitted to leave the premises to source their lunch time meal. This is the first time in Northern Ireland that Councils, Schools and local businesses have come together to target the diet of young people eating outside of school.

All students permitted out of school in the Magherafelt District have been surveyed and follow up sampling of the foods consumed undertaken. Results have shown that some typical takeaway foods consumed by pupils, often on a daily basis can contain up to 165% of the guideline daily amount of saturated fat and almost 100% of the salt requirement in one meal. Continued consumption of this type of food will have long term health effects such as obesity, coronary heart disease, stroke and diabetes.

Catriona Davis, Senior Environmental Health Officer with Magherafelt District Council comments.

"We have launched this initiative in February to coincide with National Heart Month. We are working in partnership with local businesses to provide a "lighter bite" for those students and others through the provision of daily student specials. Each premises has introduced three student specials every lunchtime and also made two other changes to either their raw materials such as offering chunkier chips, offering smaller portions or by changing their cooking methods."

10 premises throughout the district have signed up to the project which will run initially for an eight week period for February and March. Each premises wil have the "lighter bites" logo on display. These are:

Centra, Maghera

Centra, Draperstown

Centra, Magherafelt

Kelly's Eurospar, Maghera

P&N Quality Meats, Maghera

Spar Highfield, Magherafelt

Snackbox, Magherafelt

Toners Nisa, Draperstown

Toners Nisa, Magherafelt

Toners Nisa, Maghera

This follows on from the successful "Smaller Steps to Healthier Choices" programme running in the fish and chip shops throughout the district which was launched in September last year. 15 local premises continue to operate the scheme with a total of 150 outlets participating throughout Northern Ireland.

Catriona comments:

"The co-operation we have received so far from businesses has been very encouraging, with the important factor being that the customer has the choice and can decide for themselves if they want the healthier alternative. In the long term we would like to see healthier alternatives available in all food outlets so that the saturated fat and salt content of convenience foods is reduced".

An up to date list of premises will be available throughout the project on the Council's website: www.magherafelt.gov.uk

Customer comment cards are available at each participating outlet and the Council would love to hear your views on this initiative. Alternatively for further information contact the Environmental Health Department on Tel: 02879397979.

For further information please contact:

Catriona Davis

Senior Environmental Health Officer

Tel 028 79397979 or c.davis@magherafelt.gov.uk

Centra lighter bites

Centra, Magherafelt

Spar lighter bites

Spar Highfield, Magherafelt

Eurospar Maghera

Eurospar, Maghera

Centra Maghera

Centra, Maghera

Toners Maghera

Toners, Maghera

Centra Draperstown

Centra, Draperstown

Toners Draperstown Lighter Bites

Toners, Draperstown

Launch of Small Steps to Healthier Choices

Launch photo healthier choices Takeaways step up to the chippy challenge

This week Mayors, Chairpersons and Officers from nine different Council areas stepped out to launch an exciting new initiative, 'Small Steps to Healthier Choices'. 150 fast food outlets across nine Council areas are taking part in the groundbreaking project, 19 of which are located in the Magherafelt District Council area, which aims to offer a range of healthier options in local takeaways.

The nine participating Council areas are Ballymena, Ballymoney, Carrickfergus, Coleraine, Cookstown, Larne, Magherafelt, Moyle and Newtownabbey. A wide range of 'small steps' are being introduced from healthier menu options, such as salad bowls, to using alternative ingredients and products which have a lower fat and higher fibre content. Healthier preparation and cooking methods may be used, such as chunkier chips. Other 'small steps' may be to have water on offer as an alternative to fizzy drinks or to provide fruit and yoghurts for kid's meal deals.

The implementation of Small Steps to Healthier Choices is managed by the 'Northern Group Systems (NGS) Nutrition Working Group' which has representation from each of the councils from across the Northern area. The group is tasked to work with local food businesses to improve nutritional standards.

Dr Janice McConnell, Chair of the Northern Group Systems (NGS) Nutrition Working Group commented;

'There has been a very encouraging response by local businesses to the Small Steps to Healthier Choices initiative. The changes made by businesses are a good starting point, supporting government campaigns on salt and saturated fat. Council Officers will continue to support businesses to ensure long term sustainability of the project.'

Speaking at the event Hilary Johnston, Investing for Health Manager with the Public Health Agency (Northern Area) added;

"The local councils within the Northern area work collaboratively to take forward a range of health improvement work that supports the wider Investing for Health agenda of improving health and well being, and tackling local health inequalities. The Small Steps to Healthier Choices initiative is an excellent example of local government having health improvement as a core priority."

For a list of takeaways participating in the project in your area visit our website www.magherafelt.gov.uk

For further information please contact:

Catriona Davis

Senior EHO

Magherafelt District Council

Tel: 02879397979 e-mail: c.davis@magherafelt.gov.uk

  • All Councils involved in the project are part of the Northern Investing for Health Partnership. The role of the partnership is to take forward at a local level, the implementation of the investing for Health Strategy, issued by Government in 2002. The Health Improvement Plan is the primary vehicle for taking this forward locally, containing a range of actions to improve health and tackle health inequalities, many of which are progressed in conjunction with local Council partners.
  • The following table is a list of changes that have been made by participating takeaways. Each takeaway has implemented one change from section A and a minimum of 4 changes from Section B:

Initiative

Detail

SECTION A

1

Frying Medium Choice

A frying medium should be used which has lower levels of trans fats and saturated fat. Oils in general are a healthier option to lard. Oils promoted as being particularly low in trans fats (a type of artificial fat produced during the processing of the oil) include safflower and sunflower oil.

2

Frying Methods

Recent research has shown that the following standards in methodology can produce healthier deep-fried chips:

Chip Size: Use straight cut chips of at least 13mm

Portion Size: serve recommended scoop size of 330g (1kg gives approx 3 servings)

Cooking: Use a digital thermometer to check the oil temperature. Cook chips at a temperature of 175C for between 3-4 minutes for final fry

Drainage: Bang or shake the basket vigorously twice then hang for at least 20 seconds

Frying medium maintenance: Maintain a good quality frying medium. Keep fryer topped up with fresh frying medium. Cool frying medium and cover fryers when not in use. Test and discard frying medium when it shows signs of degradation.

Frying medium: Use a frying medium that meets the following criteria: saturated fat equal to less than 28%; trans fat equal to or less than 1%

Salt: Use sparingly if seasoning chips

3

Batter reformulation

Other batter reformulations eg rice flour have been shown to absorb up to 50% less oil than wheat-based batters while still maintaining desirable sensory/taste qualities

4

Increased Menu Choice

Variety of healthier options (food changes as opposed to low fat substitutions). For example:

  • KidÃ'Â's meal deals eg fruit container, water (flavoured), yoghurt, smaller meal
  • Pitta bread filled with salad and flaked salmon;
  • Fresh tuna steak burgers with salad;
  • Fresh fish (grilled or baked) without batter to be served with salad bowl or other accompaniment eg chunky chips or wedges

SECTION B

Substitution

5

Low fat options

For example, cheese, lean meat,

6

Lower fat dressings

For example, lower fat mayonnaise, tomato based dressings

7

Water/Flavoured water

Add and/or promote in favour of fizzy drinks

8

Higher fibre

Substitute white breads/rolls/burger buns for wholemeal

9

LoSalt for standard salt

Substitute standard salt with LoSalt (high potassium)

Portion Sizes/ingredient quantities

10

Standardised meal sizes

Standardise food portions so that each portion is the same and does not vary, especially in the provision of particularly large portions

11

Salt cellars

Replace 17-hole salt cellars with 5-hole salt cellars

12

Variety of portion sizes

Provide small, medium and large portion sizes

Additions

13

Fruit

Make fresh fruit available eg apples (may be included in meal price and offered as part of the deal)

14

Prepared fruit and/or vegetables

Provide fruit and/or vegetable bowls already prepared to takeaway (promotion at kids and women in particular). Fruit may include berries eg strawberries, kiwi, melon etc (brightly coloured, variety of fruit/colours). Vegetables may include carrot battons, cucumber batons etc

15

Salad Bowls

For example, mixture of fresh salad leaves, cucumber, radish, tomato, onion, olives, basil etc with separate dressing. Flaked salmon or tuna etc could be added as a variation.

16

Additional salad in burgers

For example, extra salad leaves, tomato, etc

17

Fruit & Vegetable kebabs

Fruit kebabs ie chopped/segmented fruit on sticks

Vegetable kebabs ie cooked or raw vegetables eg carrots, sugarsnap peas, courgette, potato wedges etc

Consumer Information

18

Nutrient content on menu boards

Details of fat, saturated fat, salt, sugar content of foods can be calculated based on ingredients and provided through this scheme either in leaflet format available at the counter or displayed on the menu board (if sufficient space).

19

Calorie content on menu boards

Calorie content of foods can be calculated based on ingredients and provided through this scheme for display on menu board

Communication

20

Ask the customer Ã'Â'Would you like salt?#195;'Â'

Each staff member trained to ask each customer if they would like salt added to their food. Addition of salt should be in a standardised manner eg 3 salt shakes or as directed by the customer.

21

Active promotion of scheme to consumers

Advise customers on the healthier options scheme while serving, answering any questions and/or taking note of any feedback

22

Promotion of new healthier options/specials on dedicated menu board

New healthier choices added to the range of available foods promoted on a scheme-branded menu board provided specifically for this purpose. For example, pitta pocket salad and flaked salmon option as a new product can be promoted on the reusable promotion board for one week, then fresh tuna steak burgers and salad promoted the next week and so on, at point of sale.

Producers/Suppliers

23

Breads

Link with local producers/suppliers to provide currently available ranges or develop a customised range of fresh bread products

24

Fruit & Vegetables

Link with local producers/suppliers to supply local, seasonal fresh produce

Other

25

Loyalty scheme

Customers can pick up a loyalty card which is stamped with each meal purchased or each visit. On reaching the target, eg 10 meals purchased/10 visits, the customer will receive one meal free from the healthy option choices



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