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Delivering a Healthy WA
Healthy Options WA: Food and Nutrition Policy

Using nutrition information panels

Food labels – how to read them

Information on food labels can be confusing. However if used correctly food labels can provide a useful source of information about a product. Manufacturers are required to include Nutrition Information Panels (NIPs) on food labels under the Food Standards Code 1. NIPs can be used to help work out whether or not products fit into the Amber or Red category. Ingredient lists may also help assess products.

What’s on a label?

There is a lot of information on food labels. The focus here is on the NIP. The nutrients are displayed in a standard format, providing quantity per serving and quantity per 100g (or 100mL if liquid) of the food or drink.

NIPs provide information on the amount of energy (kilojoules), protein, total fat, saturated fat, carbohydrate, sugars and sodium (salt), as well as any other nutrient about which a claim is made (e.g. fibre, iron, calcium). Information is provided per 100g and per serving. Sometimes the serving is the total amount in the packet; other times it is an arbitrary recommended amount determined by the manufacturer.

For more information, about other details contained on food labels, visit the Food Standards Australia and New Zealand website - Food Standards Australia and New Zealand Interactive Food Label Poster (external site).

Using the Healthy Options WA criteria and Nutrition Information Panels to distinguish between Amber and Red items

When making a decision about whether the product is Amber or Red, the NIP on the package needs to be compared to the Healthy Options WA policy nutrient criteria:

The Healthy Options WA criteria are based on the amount of energy (kilojoules), saturated fat, sodium and/or fibre contained in the item per serve or per 100gram.

The term ‘serve’ in the Healthy Options WA policy means the saleable (to the consumer) item, such as a serving on a plate or in a sandwich, packet or drink container.

In cases where both per serve and per 100 grams are listed in the nutrient criteria table, both criteria need to be complied with (e.g. the amount per 100 grams and the total amount for the item as sold).

Note that the serve size quoted on some food and drink NIPs may not be the same as the serve size actually sold or commonly consumed.

For processed goods and drinks, to ensure that the Healthy Options WA criteria is applied correctly, it is necessary to consider:

  • The number of servings per package/container as indicated on the NIP. In cases where the packet or container contains more than one serve, or it is your intention to divide the item into more than one saleable item (such as a large quiche or cake) the total amount of energy (kilojoules), saturated fat, sodium and/or fibre must be divided by the number of saleable servings to determine the nutrient content (e.g. a 800 gram pizza cut into four individual serves for sale will give a serve size of approximately 200 grams).
  • Whether the Healthy Options WA indicates it is necessary to assess the item according to the nutrients per serve, per 100g or both. For example some nutrients in a ready to eat meal are assessed per 100g and some are assessed per serve. In these cases, both criteria need to be complied with (e.g. amount per 100gram and the total amount for the item as sold).

Remember that:

  • Any foods and drinks that exceed any one of the Amber-Red nutrient criteria relating to the amount of energy, saturated fat and salt (sodium) or fails to meet the minimum levels of fibre are classified as Red foods. Those that are within all of the specified levels of relevant nutrient criteria are classified as Amber foods.
  • Examples of Nutrition Information Panels:

Note: As a guide to reading the tables containing the nutrient criteria for each food or drink type, < means less than and > means more than the specified amount per serve, container or 100 grams.

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References

1 Food Standards Australia New Zealand, Food labelling (external site).

This information was adapted from Queensland Health, A Better Choice – Healthy Food and Drink Supply Strategy for Queensland Health Facilities, 2007.