Launch of Small Steps to 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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