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Good Sports Healthy Eating - Food for Sport

The Food for Sport guidelines have been used to create Good Sports Healthy Eating a simple system sporting clubs can use to introduce healthier choices to their canteens. Dedicated Good Sports project officers support clubs through three levels of accreditation for alcohol management and healthy eating. At each level the club must promote their involvement in the program to their members as well as meeting the program criteria.

Food for Sport

Healthy food and drink guidelines

This section shows you how to provide healthy food and drinks to customers and therefore help encourage Queenslanders to make healthier choices. A healthy and varied diet is one that includes eating plenty of fruit and vegetables and avoiding foods that are low in nutrients and high in salt, saturated fat and sugar.

Beyond the canteenStarting offTaking stockPlanning for changeMaking changeAssessing your progressFood for sport guidelines

Choose a guideline from the image above.

The Guidelines

This section shows you how to provide healthy food and drinks to customers and therefore help encourage Queenslanders to make healthier choices. A healthy and varied diet is one that includes eating plenty of fruit and vegetables and avoiding foods that are low in nutrients and high in salt, saturated fat and sugar.

Green food and drinks

GREEN food and drinks are healthy choices because they are excellent sources of important nutrients, are low in saturated fat and/or added sugar and/or salt and help avoid intake of excess energy (kilojoules).

Amber food and drinks

AMBER food and drinks have some nutritional value and moderate amounts of saturated fat and/or added sugar and/or salt and can contribute to excess energy intake when consumed in large amounts.

Red food and drinks

RED foods and drinks are the most unhealthy choices because they lack adequate nutritional value, are high in saturated fat and/or added sugar and/or salt and can contribute to excess energy intake.

Additional materials

A range of materials are available online to support the implementation of the guidelines, these include, resources and tools, FAQs, case studies, acknowledgement and the program disclaimer.

Industry links

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Last updated
10 February 2015