Restaurant and Foodservice Nutrient Criteria (Revised June 2008) 

 

*Any new submissions must meet these NEW criteria. For existing operators, current Health Check menu items must meet new criteria by December 2009.

Participating restaurants, fast food chains or cafeterias, must follow the same steps as participants in the on-pack grocery store program. Working with the Heart and Stroke Foundation’s dietitians, restaurants have their menu items analyzed to make sure they meet the nutritional criteria depending on the category of foods. Food items must meet the program’s criteria for:

• Total fat
• Saturated fat
• Protein
• Sodium

In addition, restaurants must:

• Create standards and procedures for food preparation to ensure menu items are prepared the same way every time
• Agree to random testing of their Health Check menu items
• Make available an explanatory message that explains why the menu choices are part of a healthy diet
• Make available a Nutrition Facts table for each Health Check menu item

Food preparation processes are reviewed by the Foundation’s dietitians to make sure that each restaurant complies with the program’s nutrition standards. Guidelines for staff training are also provided.

The criteria for the Health Check program in restaurants are based on Canada's Food Guide from Health Canada.  In many cases, the food offered in restaurants is different than products found in the grocery store. That is why the Heart and Stroke Foundation has developed nutrition criteria specifically for restaurant menu items. The nutrition criteria are used to evaluate main dishes that include at least a source of protein such as meat, and vegetables.  For single items, such as side dishes, we use the nutrition criteria from the Health Check grocery store program. See link for more details on the grocery store criteria.

For entrees (small or large) we offer two criteria options for fats to take into account the different types of fat found in different foods. 

Each menu item is reviewed by the team of Heart and Stroke Foundation registered dietitians to ensure the food meets all criteria. Only then will it be identified with the Health Check symbol.

All menu items must meet the Health Check nutrient criteria for both the specific Health Check serving size and the menu serving size.

SOUPS: 250 mL (ready-to-eat or reconstituted)

• Fat: 3 g or less total fat
• Sodium: 650 mg or less
• Plus a source of Vitamin C, Vitamin A, Folate, Calcium, Iron or Fibre
• NEW Trans fat: 5% or less of total fat*

SIDE SALADS: 100 g (potato and pasta salads: 140 g)

• Fat: 2 g or less saturated fat & trans fat + 7.5 g or less total fat
• Sodium: NEW 360 mg or less (current criteria 480 mg)*
• NEW Trans fat: 5% or less of total fat*
  

APPETIZER: 140 g per serving

• Fat: 7.5 g or less total fat
• Sodium: NEW 360 mg or less  (current criteria 480 mg)*
• NEW Trans fat: 5% or less of total fat*
  

SMALL ENTREES: 250 - 349 g per serving

Option 1:

• Fat: 10 g or less total fat
• Protein: 10 g or more
• Sodium: NEW 720 mg or less (current criteria 960 mg)*
• NEW Trans fat: 5% or less of total fat*

Option 2:

• Fat: 2 g or less saturated fat & trans fat  per 100 g + 15 g or less total fat
• Protein: 10 g or more
• Sodium: NEW 720 mg or less (current criteria 960 mg)*
• NEW Trans fat: 5% or less of total fat*

Option 3: Fatty fish meals (salmon/mackerel/sardines, etc.)

• Fat: 10 g or less total fat, excluding fat naturally occurring in fish
• Protein: 10 g or more
• Sodium: NEW 720 mg (current criteria 960 mg)*
• NEW Trans fat: 5% or less of total fat*

LARGE ENTREES: 350 g or more per serving

Must contain 2 food groups or more including 100 g of vegetables and/or fruit (other than potatoes)

Option 1:

• Fat: 15 g or less total fat
• Protein: 15 g or more
• Sodium: NEW 960 mg or less (current criteria 1300 mg)*
• NEW Trans fat: 5% or less of total fat*

Option 2:

• Fat: 2 g or less saturated fat & trans fat per 100 g + 20 g or less total fat
• Protein: 15 g or more
• Sodium: NEW 960 mg or less (current criteria 1300 mg)*
• NEW Trans fat: 5% or less of total fat*

Option 3: Fatty fish meals (salmon/mackerel/sardines, etc.)

• Fat: 15 g or less total fat, excluding fat naturally occurring in fish
• Protein: 15 g or more
• Sodium: NEW 960 mg or less (current criteria 1300 mg)*
• NEW Trans fat: 5% or less of total fat*

PIZZA: 250 g per serving

• Fat: 17 g or less total fat
• Protein: 10 g or more
• Sodium: 960 mg or less
• NEW Trans fat: 5% or less of total fat*

NEW CHILDREN'S ENTREE: 250 g per serving

 

Must contain 2 food groups or more including 55 g of vegetables and/or fruit (other than potatoes)

 

Option 1: