Tasty morsels

Bought-in products

When deciding whether a menu item is a healthyliving choice, bought-in products must be given careful consideration. There are a wide range of products that fall under the bought-in criteria such as complete ready meals, meat/fish/vegetarian packaged products, cooking sauces, soups, pre-packed sandwiches, savoury snacks, confectionery including cereal bars and bakery products.

When deciding whether a product is a healthyliving choice you must first look at the pack size. There are two sets of specifications within the guidance folder that must be checked– the first table is for products served in portions weighing less than 100 grams and the second table is for products greater than 100 grams. For a step by step guide on how to check whether a product is a healthyliving choice please refer to your guidance pack or our website.

Bought-in yoghurts

Bought-in yoghurts have their own set of specifications. Yoghurts come in various sizes so please check the weight of your yoghurt pot; the weight will be printed on the label. If the pot weighs less than 100 grams then it must contain no more than 3 grams of fat per 100 grams and 16 grams of sugar per 100 grams. If the pot weighs over 100 grams then check the fat is no more than 3 grams of fat per 100 grams but this time the sugar should not be above 18.8 grams of sugar per pot. The nutrition box may provide the information per pot, but if not then you can use our simple calculation:

For example: 200g pot of yoghurt with 8g of sugar per 100g
Total sugar per portion = 8g x 200g divided 100g = 16g
If this is below 18.8g of sugar it can be classed as a healthyliving choice.

A flavour of…

Cullen Skink – Serves 9

Recipe courtesy of Eurest at Scottish Power Systems

Method

  1. Cook potatoes and onion in a steamer. 
  2. Simmer stock and heat up milk slowly, then add the stock to the milk. 
  3. When cooked, add the roughly mashed potato and onion. 
  4. Simmer the fish in a separate pot and when cooked remove fish and break into large flakes: this will help spot any rogue bones, which should be removed. 
  5. Add the fish cooking liquid to the main stock and blend; add cornflour mixed with a little cold water to adjust the thickness. 
  6. Five minutes before serving add in the flaked fish, lots of parsley and season with pepper.

Ingredients:
3 litres chicken stock
1.5 litres semi-skimmed milk
250g potatoes, peeled
1 white onion
150g skinless smoked haddock
25g cornflour
Roughly chopped parsley
White pepper

 

 

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issue thirteen:
February 2010
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The healthyliving awardNHS Health Scotland - Scotland's health improvement agencyHealthier Scotland - Scottish GovernmentHealthier Scotland - Scottish Government