Policy and Procedure for the Inclusion of Recipes on the DAA Website

Transcription

1 Revised: September 2005 Reviewed: July 2016 To be reviewed: May 2019 Policy and Procedure for the Inclusion of Recipes on the DAA Website Statement of purpose This policy outlines the process for inclusion of recipes on the public section of the Dietitians Association of Australia (DAA) website titled Smart Eating For a Healthier You (SEFY). Each recipe will be reviewed based on eligibility, nutritional quality, originality and practicality. Policy Statement Communications and Marketing (CMU) will manage the recipe contributions to ensure varied and balanced selections of recipes are available. DAA will ensure that the recipes will be healthy and easy to prepare and consistent with current Australian Dietary Guidelines. Recipes that do not meet the DAA Recipe Guidelines may be accepted or rejected based on professional assessment of the contribution of the item to the overall diet. Policy Guidelines Recipes must be submitted by eligible contributors. These include: o DAA members individuals, Interest Groups and Branches o DAA corporate partners o Recipes that DAA has been involved in developing o Other organisations (e.g. not-for-profit organisations) at DAA s discretion. Note. DAA members are not permitted to contribute recipes on the behalf of third parties, regardless of their contribution to the recipe (unless they are a Corporate Partner). The recipes must be original, they must work when prepared as specified and the contributor must allow DAA use of the recipes; o Contributors are directed to the Australian Copyright Council information sheet titled Legal protection for recipes (accessible from the Australian Copyright Council website) o All contributors must sign The Declaration for Recipes Submitted to the DAA Website form. This can be done online or by /hard copy (see Attachment 2 for /hard copy declaration form). Recipes should be practical and functional; o They should be simple and quick to prepare and use easily accessible ingredients o Recipes must be consistent with the DAA Recipe Guidelines (see Attachment 1); o There should be a diverse range of recipes available o The recipes should be consistent with the current Australian Dietary Guidelines o Recipes that meet additional criteria outlined in the Recipe Guidelines will be highlighted with an icon to inform consumers A 1/8 Phipps Close, Deakin 2600, ACT T E nationaloffice@daa.asn.au F W daa.asn.au ABN

2 Note. Recipes that do not meet the DAA Recipe Guidelines may be accepted or rejected, based on professional assessment of the contribution of the item to the overall diet. Where a recipe does not meet the DAA Recipe Guidelines but is considered appropriate for inclusion, a statement will highlight that the recipe is not for everyday use and a rationale for its inclusion will be included. For example, This recipe is high in energy so should only be enjoyed occasionally. For some groups, like the elderly or those with poor appetite, this is a great way to increase energy intake. For more information, contact your nearest APD. DAA will aim for no more than 15% of the total recipe collection to be included in this way. Use of branded ingredients: o Is permissible by DAA corporate partners o Inclusion from other contributors will be at DAA s discretion o DAA members are encouraged to submit recipes referring to generic products where possible o DAA will manage any potential for perceived product endorsement. o A disclaimer about use of branded ingredients is on the Smart Eating For a Healthier You homepage. Submission Process Contributor submits the following information to DAA s Media and Marketing Dietitian at DAA s National Office. Recipes can be submitted online through the Smart Eating For a Healthier You website, via or by post. Recipe Details: Name of recipe Preparation time Cooking times Serves Course type (breakfast, lunch, dinner, snacks, desserts, drinks, vegetables /salads) Ingredients Method Nutritional information (optional, e.g. gluten free or macronutrient profile) Recipe Image: (optional) All images must be submitted via in JPEG format to media@daa.asn.au or marketing@daa.asn.au Acknowledgement: Contributor supplies the preferred wording for the acknowledgment statement. Some examples include: o Recipe courtesy of the Dietitians Association of Australia o Recipe courtesy of J Brown (APD) from the Nutrition Cookbook. Declaration Form: If submitting a recipe online, members must sign the online declaration. If the contributor is not submitting the recipe through the online process, the hard copy Declaration for Recipes Submitted to the DAA website form (see Attachment 2) must be signed and sent to DAA National Office via , fax or post. The form can be obtained by calling National Office on or ing nationaloffice@daa.asn.au Page 2

3 DAA s Media and Marketing Dietitian will review the recipe(s) against the DAA Recipe Guidelines (See attachment 1). Approved recipes will be uploaded onto the website at DAA s discretion. Media and Marketing Dietitian will notify the contributor of the outcome. Related policies Policy and procedure for the development and maintenance of content for Smart Eating For a Healthier You Page 3

4 Attachment 1 Smart Eating For a Healthier You Recipe Guidelines Smart Eating For a Healthier You is accessible by the general public, so the recipes need to be consistent with the Australian Dietary Guidelines. By viewing the wide selection of recipes available, it is intended that viewers will understand what meals and ingredients constitute a healthy diet. In essence this means recipes that encourage people to eat: a wide variety of nutritious foods from the five food groups plenty of vegetables, legumes, fruits and grain (cereal) foods (mostly wholegrain) (including breads, rice, pasta and noodles) a diet limited in saturated fat and moderate total fat intake a diet limited in added salt, and a diet limited in added sugars and sugar sweetened drinks and foods. 2.2 Specific Food and Cooking Guidelines Food Recommendation Fruit Leave the skin on fruit (where appropriate) and indicate that fruit should be washed thoroughly. Vegetables All main meals should aim for at least three varieties of vegetables, including serving suggestions. Leave the skin on vegetables (where appropriate) and indicate that vegetables should be washed thoroughly. Use no added salt or salt-reduced prepared foods. Bread and Grain Use a variety of types, preferably wholegrain and high fibre cereal (cereal) foods varieties. 1 Where possible, include the suggestion to incorporate breads and cereals as accompaniments to a meal (e.g. serve stir-fry with steamed rice or serve hot vegetable soup with a crusty bread Meat, poultry and fish Dairy products (milk, cheese and yoghurt) roll ). Choose lean meats (i.e. meat trimmed of visible fat) and chicken with skin removed. Describe meat as lean or include trimming advice in the recipe. Any processed meats should be used sparingly (less than 65g per serve). They should be lean with visible fat removed and salt reduced where available. Avoid high fat and high salt processed meats such as salami and bratwurst. Encourage use of fish in recipes. DAA recommends at least two fish meals a week. 2 Aim for 65g cooked red meat, 80g cooked poultry or 100g cooked fish fillet or one small can of fish. It is preferable to use reduced fat dairy products, particularly where they are major ingredients. For children s recipes (2 years and older), low fat dairy products are preferred.1 Use small amounts of cheese and select low fat cheeses (cottage, ricotta, low fat tasty, light cream cheese) wherever possible. Fats and oils Choose low fat cooking methods where possible Page 4

5 Food Recommendation Choose polyunsaturated (e.g. sunflower, safflower, soybean, corn) or monounsaturated (e.g. olive, canola, peanut) oils and margarine low in trans fatty acids. Minimise the use of these common recipe ingredients which contain saturated fat: solid cooking fats (e.g. lard, copha, ghee, butter and butter blends), cream and coconut cream/milk. A lower saturated fat alternative should be used. E.g. Cream alternatives: Low fat evaporated milk, low fat plain yoghurt, low fat ricotta cheese. e.g. Cooking fat alternatives: Vegetable oils such as olive, rice bran, canola, light margarine. Nuts Use plain or dry roasted, unsalted nuts. For children s recipes, need to specify that whole nuts are not suitable for young children because of potential choking. 1 Pastry Use filo pastry rather than high saturated fat pastries such as puff, shortcrust and choux. Brush layers of filo with low fat milk/yoghurt and spray the outer layer with polyunsaturated or monounsaturated oil for crispness. If puff pastry is essential, a reduced fat or canola-based variety should be chosen. Use no added salt or salt-reduced prepared foods. Use a wide range of herbs and spices or advise season to taste rather than promoting salt and flavoured salts (e.g. rock, vegetable, sea salts). Use cooking methods such as: o Steaming, blanching (in water, not oil) o stir-frying, pan-frying with minimal oil o grilling, roasting/baking on a rack o o use baking paper, non-stick pans. Avoid the use of high fat cooking methods, such as deepfrying. Reference National Health and Medical Research Council (2013) Australian Dietary Guidelines. Canberra: National Health and Medical Research Council. Heart Foundation Dietary fats and dietary sterols for cardiovascular health, 2009 Recipes that meet the following additional criteria will be highlighted with an icon. If a recipe meets more than one of the additional criteria listed below, more than one icon will be given to that recipe. Kids in the kitchen Recipes should: Be attractive to children (eg. finger foods, mini pizzas) Include tasks that children can assist with under adult supervision eg. measuring/mixing ingredients Include easy to follow preparation and cooking methods with minimal number of steps. Page 5

6 Quick and Easy Recipes should: Require less than 15 minutes preparation time (time must be provided by submitter) and Include common household ingredients that are readily available and familiar to the average householder and Include easy to follow preparation and cooking methods with minimal number of steps. Cheap and Cheerful Recipes should: Include common household ingredients that are readily available, generally cheap and at least one of the following: o Enable left over ingredients to be easily used in another recipe and not wasted (meal can be frozen, long shelf life products) o Include ingredients that can be substituted with various other ingredients o Can be cooked in a number of different ways (fry pan, microwave, oven, grill). Page 6

7 Attachment 2 Declaration for Recipes Submitted to the DAA Website I (name) of (address/company) declare that I have read and understood the Australian Copyright Council information sheet titled Legal protection for recipes. I declare that the following recipe(s) and any images submitted for inclusion on the DAA website are original and that I hold all copyright ownership: If your recipe(s) meets the criteria for one or more of the special categories and you would like it highlighted, tick the appropriate box(es) below. Name of Recipe(s) Kids in the Kitchen Quick & Easy Cheap and Cheerful If recipes are from a published cookbook (e.g. cookbook authored by a DAA member) The recipe(s) were from (title of cookbook) published by (publisher) in (year) If your recipe includes an image, you permit DAA to crop the image to fit on the website. I hereby give permission to the Dietitians Association of Australia to publish the recipe(s) on the DAA website. I also declare that the recipe(s) have been tested and are successful when prepared using the quantity of ingredients and method specified. Date Signature Printed Name Page 7