Piko refresh
This PowerPoint presentation outlines further information about the Piko machines. For more information on the Piko’s, please 03 5551 8533.
PowerPoint Presentation – Piko Refresh
Media releases
When you complete the media release – after workshop 2-3 – remember the following tips:
- Media contact – insert your name and number as the media may like to follow up and ask you more questions about the workshop and perhaps get the name and contact details of farmers to interview (remember our privacy restrictions). Make sure farmers are happy to have their name and number passed on. Reassure them that the media will ask easy questions like ‘What did you find interesting about the workshop?’, ‘What did you learn?’, ‘What things might you change as a result of the workshop?’
- Photos: Attach 3 or 4 photos from the workshop in your email and let the media choose what will suit them. Provide a range and try to have less than 4 people in the shot and make it up close with people looking at camera.
- Photo captions: Provide brief written descriptions of all photos and include people’s names in order L- R (left to right).
Recruitment
The most successful method of recruitment is ongoing personal contact with the industry partner and their members. Here as some tips to help you:
- Meet with the industry leader – advise them of the recruitment requirements as the industry partner and that 24 signed consent forms are needed for the program to proceed.
- Provide the recruitment presentation – ensure that the presentation is delivered to the industry group by the health agency trained SFF health professional.
- Take names, addresses and telephone numbers – of any interested potential participants and provide them with an SFF postcard and the plain language statement with the appropriate logos and consent form.
- Ensure the health agency follows up – they will contact the interested participants the following night (those that have provided their contact details) and ‘sell/push’ the program – if they can’t turn up, ask them to recommend a neighbour or colleague who they think may be interested in the program.
Supermarket tour
Visit your supermarket before you do the tour, so you know the general layout and where the key items are located. Some key points for the tour include:
- Read a common product first to ensure the participants understand serving size and what is 100gms
- Actively encourage people to pick up their own foods and read their own labels – get them to do this out loud.
Make sure a number of key items are covered in the tour, including:
- Pasta sauce (include the creamy ones)
- Oils
- Dairy products
- Mayonnaise
- Ice-cream
- Bread
- Frozen foods
Jean’s tips
Jean McKinnon from Violet Town Bush Nursing Centre has provided the following information, which she has developed for supermarket tours:
- Dairy – look at fat and sugar content and energy values, artificial sweeteners in low fat.
- Tinned tomatoes – crushed have sugar and thickener, whole tomatoes are a better choice
- Meat/pasta sauces – creamy sauces versus tomato based, look at fat, sugar and energy
- Dried beans/peas – look at fibre content, they are low fat, high protein. National Heart Foundation recommends 2 serves of legumes (1/2 cup cooked/canned) a week minimum.
- Mayonnaise – low fat will have less fat, more sugar, less energy.
- Olive oils – light v extra virgin, have same energy values but ‘light’ has more saturated & trans fat, less monosaturated but more polyunsaturated.
- Stocks – look at the sodium content
- Frozen pastry – look at trans fats, produced in the partial hydrogenation, or hardening, of oils during commercial food manufacturing. Often found in pies, pastries, cakes and biscuits from commercial bakers. It does not have to be listed, will see it listed only when low. Watch out for partially hydrogenated on food labels, it will contain trans fats. Refrigerated Filo pastry is a better choice.
- Pies – a Four n Twenty pie has 28gm fat, almost daily allowance.
- Frozen fish – crumbed has more fat and energy, don t be fooled by ‘light/lite’ , no crumbs, no sauce a better choice.
- Cheese – Kraft Singles v 97% Fat Free Kraft Singles – fat-free has same the energy value but more sodium.
- Margarine – look at fats, all similar saturated fat content but usually vary with polyunsaturated & monosaturated.
- Cereals – compare energy values, fat, carbohydrate breakdown, fibre content. Nutrigrain v Light-n-Tasty similar energy values, Light-n-Tasty has more fat, less sugar, more fibre. Highlight – value of oats (low GI) and fat in toasted muesli.
- Muesli bars – Uncle Toby Crunchy v Kellogs – UTC has more energy, fat, saturated fat and salt. Emphasise the power of package presentation and consumers presumption that some brands are healthier than others eg Uncle Toby’s
- Bread multigrain low GI – need to look at salt, sugar and preservative content. Preservative 282 in bread has been in the media. It is linked with numerous health problems from GIT disturbances to behavioural issues. Most breads have removed it but need to check.
Remember
- Heart Foundation tick indicates low fat & salt but need to check sugar content.
- There are lots of HF tick look-alikes
- Have to pay for HF tick, so always read the label, there might be a better choice without the tick.
- Companies pay for positioning on shelves
- Less ingredients and numbers the better