The concept of ‘bands’ is a method of classifying menu components with respect to nutritional content and density.
They apply only to menu components that are recipe based, i.e. they do not apply to single ingredient food items.1
Purpose
Bands inform product purchasing or product and recipe design. Bands provide manufacturers with a measurable nutritional outcome for their products.1
During menu design, the bands help with building a menu that meets patient nutrition goals. They are also used in menu assessments.
Implementation notes
Menus should be designed so patients can meet:
- protein and energy nutrient goals daily
- micronutrient goals when averaged across a seven-day period.
The definition of meat and fish in Australia New Zealand Food Standards Code – Standard 2.2.1 applies to the bands. This definition does not include ‘formed’ meats or sausages, rissoles, meatloaf and crumbed fish, chicken or similar.2
Potatoes, rice, pasta and vegetables may be presented as a mixed dish, where the components are combined, e.g. stir fry meat vegetables and noodles.
Within banded items, there is a tolerance +/-10% in both nutrient content and portion size.
Types of bands
All banded choices provide a source of nutrition. Bands are categorised by nutritional density. Band 1 is the most nutritionally dense and Band 3 is the least nutritionally dense.
Unbanded foods are menu items where the nutritional composition falls outside the bands. They can be included in menus in addition to banded items. They may enhance patient experience, satisfy appetite and reduce menu fatigue. How often they are offered on a menu needs to be managed.
A well designed menu includes a range of Band 1, Band 2, Band 3 and unbanded items.
Meal components
The Nutrition Standards include bands for the following meal components:
- Hot breakfast dishes
- Soups
- Main dishes – meat based
- Main dishes – vegetarian
- Pre-packaged complete meals – meat based
- Pre-packaged complete meals – vegetarian
- Main salads
- Sandwiches, wraps and rolls
- Desserts
Nutrients in tables represent nutrients per portion size.
Examples are of typical compliant menu items.
Hot breakfast dishes
cooked weight icon Cooked weight
| Band | 1 | 2 |
|---|---|---|
| Description | Higher protein content | Lower protein content |
| Portion size | 120g cooked weight | 120g cooked weight |
| Energy | Min 700kJ | Min 700kJ |
| Protein | Min 15g | Min 8g |
| Fat | Max 25g | Max 25g |
| Sodium | Max 25mmol (575mg) | Max 25mmol (575mg) |
| Examples | Egg dishes | Spaghetti, baked beans |
Soups
| Band | 1 | 2 |
|---|---|---|
| Description | Significant nutrient value | Provides moderate energy but little other nutrients of any significant value (included for flavour and variety) |
| Portion size | 180mL | 180mL |
| Energy | Min 360kJ | Min 180kJ |
| Protein | Min 5g | Min 2g |
| Fat | Max 9g | Max 9g |
| Sodium | Max 22mmol (506mg) | Max 27mmol (621mg) |
| Examples | Minestrone, lentil, chicken and sweet corn, and pea and ham | Pumpkin, tomato, and potato and leek |
Main dishes – meat, poultry or fish
| Band | 1 | 2 | 3 |
|---|---|---|---|
| Description | Predominantly solid or single ingredient | Combined dish with high meat content (animal protein is predominant source) | Combined dish with fairly even meat, vegetable and starch content |
| Portion size | Meat 90-110g or fish min 110g | Min 120g cooked weight | Min 150g cooked weight |
| Energy | Not specified | Min 700kJ | Min 700kJ |
| Protein | Not specified | Min 20g | Min 10g |
| Fat | Max 10g | Max 15g | Max 15g |
| Sodium | Max 7mmol (161mg) | Max 20mmol (460mg) | Max 25mmol (575mg) |
| Examples | Roast meats, chicken, fish | Beef stroganoff, pork goulash, chicken and vegetable casserole, Moroccan lamb, cottage pie, and crumbed fish | Salmon quiche, tuna mornay, stir fry, chicken risotto, noodle and other rice dishes |
Vegetables or starches, e.g. potato, rice and pasta, accompanying the main meal are not included in the specifications outlined in the bands.
Main dishes – vegetarian (not vegan)
| Band | 1 | 2 |
|---|---|---|
| Description | Higher protein content | Lower protein content |
| Portion size | Min 120g cooked weight | Min 120g cooked weight |
| Energy | Min 700kJ | Min 700kJ |
| Protein | Min 15g | Min 8g |
| Fat | Max 25g | Max 25g |
| Sodium | Max 25mmol (575mg) | Max 25mmol (575mg) |
| Examples | Macaroni and cheese, lentil and tofu curry, and spinach and ricotta slice | Vegetable moussaka, vegetable patty, ravioli with tomato sauce |
Portion sizes for vegetarian menu items will vary considerably.
Pre-packaged meals – whole hot main meals – meat, poultry, chicken or fish
A plated complete meal, with a main meal item containing meat, poultry, chicken or fish, starch option and vegetables. The banding outlined below includes all components of the pre-packaged meal.
| Band | 1 | 2 | 3 |
|---|---|---|---|
Description | Meat component is predominantly solid or single ingredient | Combined dish with high meat content (animal protein is predominant source) | Main dish has fairly even mix of meat and vegetables |
Total cooked weight | Min 320g | Min 350g | Min 380g |
Main dish weight | Min 90g (meat or poultry) Min 110g (fish) | 120g (entire main dish) | 150g (entire main dish) |
Sauces and gravy | 40mL | Not specified | Not specified |
Potato, rice, pasta | Min 90g | Min 90g | Min 90g |
Vegetables (as | Min 140g 2 different options | Min 140g 2 different options | Min 140g 2 different options |
Energy | Not specified | Min 990kJ | Min 990kJ |
Protein | Not specified | Min 22g | Min 12g |
Saturated fat per 100g | Max 3g | Max 3g | Max 3g |
Sodium | Max 300mg | Max 505mg | Max 620mg |
Pre-packaged meals – whole hot main meals – vegetarian
A plated complete meal, with a main meal item, starch option and vegetables.
Band | 1 | 2 |
|---|---|---|
Description | Main dish is vegetarian with higher protein content | Main dish is vegetarian with lower protein content |
Total cooked weight | Min 350g | Min 350g |
Main dish weight | Min 120g | Min 120g |
Sauces and gravy | Not specified | Not specified |
Potato, rice, pasta | Min 90g | Min 90g |
Vegetables (as | Min 140g 2 different options | Min 140g 2 different options |
Energy | Min 990kJ | Min 990kJ |
Protein | Min 17g | Min 10g |
Saturated fat per 100g | Max 3g | Max 3g |
Sodium | Max 620mg | Max 620mg |
Main salads
| Band | 1 | 2 | 3 |
|---|---|---|---|
| Description | Includes meat such as roasts and fish | Moderate protein content | Additional variety salads |
| Portion size | Meat or fish min 90-110g Vegetables, min 90g, min 4 vegetables Starch 15-30g carbohydrate | Meat min 90g Vegetables min 90g, min 4 vegetables Starch 15-30g carbohydrate | Total weight min 90g |
| Energy | Not specified |
Min 900kJ including starch component | Min 100kJ |
| Protein | Min 20g | Min 10g | Min 5g |
| Fat | Max 20g | Max 30g | Not specified |
| Sodium |
Max 25mmol (575mg) |
Max 25mmol (575mg) | Not specified |
| Examples | Roast beef salad, tuna salad | Quiche and salad, egg salad | Caesar salad, rocket pear and walnut salad, poke bowls |
The nutritional analysis for each band excludes salad dressing where this is added by the patient, e.g. portion control pack. It does include salad dressing for salads that arrive pre-prepared including salad dressing.
Sandwiches, wraps and rolls
| Band | 1 | 2 |
|---|---|---|
| Description | Significant nutrient value | Minimal protein value included for a snack or light meal |
| Portion size and filling | Sandwich (2 slices bread or equivalent) or 1 wrap or 1 roll (30-45g carbohydrate) Min 50g lean meat or 21g cheese | Sandwich (2 slices bread or equivalent) or 1 wrap or 1 roll (30-45g carbohydrate) |
| Energy | Min 800kJ including starch component | Min 500kJ including starch component |
| Protein | Min 10g | Min 3g |
| Fat | Not specified | Not specified |
| Carbohydrate | 30- 45g | 30-45g |
| Sodium | Max 25mmol | Not specified |
| Examples | Egg and lettuce sandwich, roast beef sandwich, chicken and avocado wrap | Assorted sandwiches, salad sandwiches, roast vegetable and fetta wrap |
Desserts
| Band | 1 | 2 | 3 |
|---|---|---|---|
| Description | Moderate energy, high protein and calcium content (high calcium) | Significant level of energy and protein (high energy) | Provides moderate energy but little other nutrients of any significant value |
| Portion size | 90-180g | 90-180g | Min 80g Mousse and whips min 50g |
| Energy | Min 500kJ | Min 800kJ | Min 300kJ |
| Protein | Min 4g | Min 4g | Not specified |
| Fat | Not specified | Not specified | Not specified |
| Calcium | Min 100mg | Not specified | Not specified |
| Examples | Baked custard, cheesecake. Can include combined desserts | Fruit-based desserts. Can include combined desserts | Fruit crumble, mousse, plain ice-cream |
Custards and sauces are excluded from the banded dessert components. They should not be less than 60mL.
References
- Department of Health Victoria. Nutrition and Quality Food Standards for Health Services. Melbourne: Department of Health Victoria; 2022 [cited 22 Mar 2022].
- Food Standards Australia New Zealand Act 1991 (Australia and New Zealand) Standard 2.2.1 – Meat and meat products.