Reference Intake RI

A voluntary UK front of pack Nutrition Labelling Scheme from 19/6/2013 uses Reference Intake information RI – this was known as Guideline Daily Amount GDA

It shows levels of energy, fat, saturates, sugar and salt in red, amber or green if the traffic light system is used.

RIs for fat, saturates, sugars and salt are the maximum amounts that should be consumed in a day. These figures are based on an average sized woman, doing an average amount of physical activity.

The RIs are defined in a new piece of legislation called the Food Information to Consumers Regulation.

You can download the document on this link.

The Regulation provides RIs for use on a label for Energy kJ, kcal, fat, saturates, (total) sugars,  and salt and these are the same as the current ‘adult’ GDA values, with the exception of
protein which has changed from 45g to 50g and
carbohydrate which has changed from 230g to 260g.

The Nutrition Program shows the Reference Intake on a recipe as a %.

Put your recipe in My Recipes and go to Nutrition and see the chart.

This is a recipe for Vegan lasagne and you can see that it supplies plenty of protein – 59%

Vegan lasagne with aubergine

Made from aubergine and soya mince with oat milk for the bechamel sauce

In this Vegan lasagne I use vegan ingredients to replace meat lasagne recipe  

  • Soya mince replaces meat mince
  • Plant based drinks like oat, soya, almond replace milk
  • Vegan spread replaces butter

Things to watch for

Make sure the lasagne sheets are not made from egg otherwise they are not vegan. There are plenty of plant based drinks to replace milk – this recipe uses unsweetened soya drink. The meat free sauce needs careful flavouring – herbs, tomatoes, vegetarian seasoning, salt and pepper. Taste after it has cooked.

Use Nutrition Program to look at nutrition

Serves 4
The recipe is made for 4 as it is hard to scale it down to serve 2.

Ingredients

180g meat free mince (Sainsburys) made from soya
100ml water
1 tbs vegetable oil
Small aubergine 150g cut into slices then cubes
1 small onion 90g, peeled and finely diced
2 cloves garlic, crushed
½ of a 400g can of tomatoes (200g + juice)
1 tbs tomato ketchup
Large pinch mixed, dried herbs
Vegan stock cube or 1 tsp vegan bouillon powder
Salt and pepper
Vegan white sauce
2 tbs vegetable oil
40g plain flour
400ml plant based drink – soya, oat, almond
Salt, pepper, grated nutmeg

4-6 sheets dried egg free lasagne 60 – 90g

Method

  1. Mix the meat free mince with water and stir so it absorbs and swells.
  2. Gently fry the aubergine cubes, onion and garlic in oil in a large frying pan for 3-4 minutes until they soften, stirring all the time.
  3. Add the softened mince and stir in the tomatoes, tomato ketchup and a little water to make the sauce.
  4. Season with vegan bouillon and mixed herbs. Cook gently for 5 minutes.
  5. Make the white sauce. Heat the oil and flour in a pan for a minute to mix together then gently whisk in the plant-based drink until the sauce thickens.
  6. Season with salt, pepper and grated nutmeg.
  7. The lasagne is ready to assemble. Choose a dish that will serve 4.
  8. Put half the meat free mixture in the base of the dish, then layer on half of the sheets of lasagne. 
  9. Spread in the remaining meat free mixture and top with the lasagne sheets.
  10. Pour over the white sauce so that it covers the lasagne sheets.
  11. To serve, set the oven to 150°C and bake 20 minute to thoroughly heat through. It should reach 75°C. Test with a food probe.

Using Nutrition Program for AQA Eduqas OCR Food Preparation and Nutrition

Download for free the 3 resources for Food Preparation and Nutrition GCSE

We’ve written 3 resources for each exam board to show how to use the Nutrition Program for

Food Investigation NEA  Task 1

Food Preparation NEA Task 2

Teaching the subject content.

 

Recipes for Food and Nutrition GCSE

I’ve been developing recipes for Food and Nutrition GCSE looking at the skills required to get the higher grades.

What really bothers me is that exam boards want skills related to pastry and sauce making and these all contain lots of FAT!! I am getting fatter doing the testing!

The recipes are logged on my Jenny Ridgwell site and I will be doing a nutritional breakdown and Recipe sheet for each.

Chicken and mushroom pie

Chicken liver pate – increase the iron

Cheese straws 

Couscous with roasted vegetables  

Moussaka

Samosas

Peach tart

Tarte Tatin

Moussaka