Foods in the remaining segment are generally high in fats and sugars offering few other essential nutrients. These should be used sparingly so try to avoid cooking in oils. Limit sugar in desserts to bring out the full flavour of any fruit, and make sure portion sizes of these rich foods are small but presented beautifully.

General Advice

• Eat foods from this group in small amounts

• Foods containing fat include butter, margarine, cooking oils, mayonnaise, cream, chocolate, crisps, chips, biscuits, pastries, cake, puddings and ice-cream

• Foods containing sugar include soft drinks (not including diet drinks), sweets, confectionary, jam and sugar

• Foods containing both fat and sugar include cakes, biscuits, puddings, pastries and ice-cream

Catering Advice

• Serve small portions of foods from this group

• Offer a healthier option where possible so your customers can make their own food choice

For example,

-If you serve chips with your meals, you could also offer boiled potatoes, rice and jacket potatoes

-Serve margarine and butter in packs on the side instead of automatically adding it to a jacket potato

-If you serve chocolate cake as a dessert, you could also offer sorbets and fruit salad

-If you serve muffins and biscuits as snack items, you could also offer fruit, yoghurts, dried fruit and nuts

-If you serve biscuits with tea and coffee, perhaps ask your customer if they would like a biscuit first before automatically giving the one.