Guidelines
on Snack Classification
This article provides a framework for
classifying food and drinks into three main categories according to their
health effect.
Traffic light colours (red, yellow and
green) are used to denote each category of food to make them more readily recognizable.
Snacks of Choice, also known as
‘Green Light Snacks’ contain less fat, salt and sugar. Most of them are fresh
produce. ‘Snacks of Choice’ food items provide important nutrients and
contain less fat, salt and sugar. This can prevent one from consuming
excessive amount of fat, salt and sugar. For instance, vegetables and fruit are
rich in dietary fibre, which can prevent overeating by giving a sense of
fullness and help reduce their risk of developing obesity and cardiovascular
diseases; dairy products are rich in calcium which is essential for bone and
teeth growth.
‘Snacks of Choice’ food items include
the following categories:
·
Bread and grains with less fat, salt
or sugar content;
·
Vegetables and fruit without added
oil, salt or sugar;
·
Low-fat/skimmed dairy products without
added sugar;
·
Lean meat and its alternatives;
·
Low-fat and low-sugar drinks.
Snacks to
Choose in Moderation,
also known as ‘Yellow Light Snacks’, contain more fat, salt and sugar. Students should limit the frequency of
consuming snacks from this category.
Canteen operators should limit the
supply and promotion of these food and drink items which, despite their
nutritional value, are higher in fat, salt and sugar content. To limit
their consumption, these food items should not be abundantly supplied to or
conveniently accessible by schoolchildren. Students are recommended to consume
these snacks no more than twice in
five school days.
Supply of snack choices in this category
can be checked by limiting the number of days they can be sold in a week or capping
the sales volume. Where snacks in this category are offered for sale, tuck shop
operators should clearly distinguish ‘Snacks of Choice’ from ‘Snacks to Choose
in Moderation’ by clear signage at the point of sale.
‘Snacks
to Choose in Moderation’ food items include the following categories:
- Bread and grains with higher fat, salt or sugar content;
- Processed and preserved vegetables;
- Fruit with added sugar;
- Whole fat or sugar-added dairy products;
- Processed meat, preserved meat, meat with higher fat content and their substitutes;
- Pure fruit juice.
Snacks to Choose Less, also known as
‘Red Light Snacks’, are high in fat, salt or sugar. To minimize the adverse
impact on health and growth, students should eat the least of such food items. Frequent
consumption of snacks high in fat, salt or sugar increases the risk of
developing obesity, heart disease, diabetes and high blood pressure. To
establish a healthy eating environment in schools and help students develop
healthy eating habits, these items should not be brought to school, or made
available for sale from school tuck shops or vending machines.
‘Snacks to Choose Less’
food items include the following categories:
·
Energy-dense, high-fat, high-salt and
high-sugar food;
·
Drinks high in sugar or salt.
To avoid adversely affecting students’
appetite for main meals, snacks should be provided or sold in no more than
125 kcal of energy per package, while drinks to 250 ml or less.