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Endorsement Specifications

SPECIFICATIONS FOR MARKING PRODUCTS

WITH THE GIFSA LOGO:

 

FREQUENT FOODS


(Green Plus)

(Low fat Low GI)

OFTEN FOODS


(Green)

(Lower fat Low GI)

SPECIAL TREATS


(Orange)

(Lower/Medium Fat Intermediate GI or Medium fat Low GI)

BEST AFTER/WITH
EXERCISE

(Red)

(Lower fat High GI or
Medium Fat High GI)

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FOODGROUP: PROTEIN

Maximum quantities allowed

FOODGROUP:DAIRY


Frequent Foods

(Green+)

Fat:3g/100g or less

(Fresh, frozen, processed and canned)

5g/serving (pies, pastries and quiches)

Saturated Fat:

1.2g/100g or 10% of total kJ, including trans fats

(Fresh, frozen, processed and canned)

1.5g/serving (pies, pastries and quiches)

Trans fats: 0.5g per serving (pies , pastries and quiches)

0.3g/100g (fresh, frozen, processed and canned)

Mono-unsaturated fat: at least 1g per 100g (fresh, frozen, processed and canned)

At least 1g per serving (pies, pastries and quiches)

Cholesterol: 200 mg/100g (fresh, frozen, processed and canned)

100mg per unit (pies)

Sodium: 250mg/100g (fresh and frozen)

500mg/100g (pies, pasties and quiches),

500mg/100g (Processed/canned)

Fibre: N/A (fresh, frozen, processed and canned)

At least 1.2g per serving (pies, pastries and quiches)

Fructose: N/A

Sugar alcohols and non-digestible oligosaccharides: N/A (fresh and frozen)

10g/100g (canned and processed)

10g/serving (pies, pastries and quiches)

Protein: Minimum 12g (per serving)

Minimum 20g/100g (fresh, frozen, processed and canned)

GI: 0-40

GL: 5 (Crumbed meat/fish/chicken)

< 10 (pies , pastries

and quiches)

Often Foods

(Green)

Fat:10g/100g (Fresh, frozen, processed and canned)

10g/serving (pies, pastries and quiches)

Saturated Fat :

4.5g/100g or 10% of total kJ, including trans fats (Fresh, frozen, processed and canned)

2.5g/serving (pies, pastries and quiches)

Trans fats: 0.5g per serving (pies, pastries and quiches)

0.3g/100g (fresh, frozen, processed and canned)

Mono-unsaturated fat: at least 1g per 100g (fresh, frozen, processed and canned)

At least 1g per serving (pies, pastries and quiches)

Cholesterol: 100mg/100g (fresh, frozen, processed and canned)

100mg per unit (pies)

Sodium: 260mg/100g (fresh & frozen),

500mg/100g (pies, pastries and quiches ),

500mg/100g (Processed/canned).

Fibre: N/A (fresh, frozen, processed and canned)

At least 0.8g per unit (pies)

Sugar alcohols and non-digestible oligosaccharides: N/A (fresh and frozen)

10g/100g (canned and processed)

10g/serving (pies, pastries and quiches)

Fructose: N/A

Protein: Minimum 14g (per serving up to 200g)(fresh, frozen, processed and canned)

Minimum 12g per serving (pies, pastries and quiches)

GI: 0-55

GL: 10 per serving (Maximum 200g)(Crumbed meat/fish/chicken)

<12 (pies, pastries and quiches)

Special Treats

(Orange)

Fat: 15g/100g or 30% of kJ

(Fresh, frozen, processed and canned)

15g/serving (pies, pastries and quiches)

Saturated Fat :

7.0g/100g or 10% of total kJ, including trans fats (Fresh, frozen, pastries, processed and canned)

7.5g/serving (pies, pastries and quiches)

Trans fats: 0.5g per serving (pies, pastries and quiches)

0.3g/100g (fresh, frozen, processed and canned)

Mono-unsaturated fat: at least 1g per 100g (fresh, frozen, processed and canned)

At least 1g per serving (pies, pastries and quiches)

Cholesterol: 150mg/100g (fresh, frozen, processed and canned)

100mg per unit (pies)

Sodium: 250mg/100g (fresh and frozen)

500mg/100g (pies, pasties and quiches)

500mg/100g (Processed/canned).

Fibre: N/A (fresh, frozen, processed and canned)

At least 0.5g per unit (pies)

Fructose: N/A

Sugar alcohols and non-digestible oligosaccharides: N/A (fresh and frozen)

10g/100g (canned and processed)

10g/serving (pies, pastries and quiches)

Protein: 12g (per serving)

Minimum 20g/100g (fresh, frozen, processed and canned)

GI: 56-69

GL: 7 (Crumbed meat/fish/chicken)

< 12 (pies, pastries and quiches)

Best with Exercise

(Red)

Fat: 15g/100g or 30% of kJ

(Fresh, frozen, processed and canned)

15g/serving (pies, pastries and quiches)

Saturated Fat:

7.0g/100g or 10% of total kJ, including trans fats

(Fresh, frozen, pastries, processed and canned)

7.5g/serving (pies, pastries and quiches)

Trans fats: 0.5g per serving (pies, pastries and quiches)

0.3g/100g ((fresh, frozen, processed and canned)

Mono-unsaturated fat: at least 1g per 100g (fresh, frozen, processed and canned)

At least 1g per serving (pies, pastries and quiches)

Cholesterol: 150mg (fresh, frozen, processed and canned)

100mg per serving (pies, pastries and quiches)

Sodium: N/A

Fibre: N/A (fresh, frozen, processed and canned)

At least 0.5g per unit (pies)

Fructose: N/A

Sugar alcohols and non-digestible oligosaccharides: N/A (fresh and frozen)

10g/100g (canned and processed)

10g/serving (pies, pastries and quiches)

Protein: Minimum 12g (per serving)

Minimum 20g/100g (fresh, frozen, processed and canned)

GI: 70

GL: 10 (Crumbed meat/fish/chicken)

< 15 (pies, pastries and quiches)

Compiled by Liesbet Delport RD (SA) and Gabi Steenkamp RD (SA)

References:

1. Augustin LS, Dal Maso L, La Vecchia C, Parpinel M, Negri E, Vaccarella S, et al. Dietary glycemic index and glycemic load and bread cancer risk: as case-control study. Ann. of On 2001; 12: 1533–1538.

2. Bowman BA, Forbes AL, White JS and Glinsmann WH. Introduction (to fructose). Am J Clin Nutr 1993; 58: 721S – 723S.


3. Ascherio A. Epidemiologic Studies on Dietary fat and Coronary Heart Disease. Am J Med 2002; 113 (supp 9B): 9S – 12S.


4. Brynes AE, Edwards CM, Ghatei MA, Dornhorst A, Morgan LM, Bloom SR, et al. A randomised four-intervention crossover study investigating the effect of carbohydrates on daytime profiles of insulin, glucose, non-esterified fatty acids and triacylglycerols in middle-aged men. Br J Nutr 2003; 89: 207–218.


5. Hu FB, Frank et al. Dietary Fat Intake and the risk of Coronary Heart disease in women. N Engl J Med 1997; 333: 1491-1499.

6. Liu S, Willett WC, Stampfer MJ, Hu FB, Franz M, Sampson L, et al. A prospective study of dietary glycemic load, carbohydrate intake and risk of coronary heart diease in US women. Am J Clin Nutr 2000; 71(6): 1455-1461.

7. Salmeron J, Ascherio A, Rimm EB, Colditz GA, Spiegelman D, Jenkins DJ, et al. Dietary fibre, glycemic load and risk of non-insulin-dependent diabetes mellitus in men. Diab Care. 1997a; 20(4): 545–550.


8. Salmeron J, Manson JE, Stampfer MJ, Colditz GA, Wing AL & Willett WC. Dietary fibre, glycemic load and risk of non-insulin-dependent diabetes mellitus in women. J Am Med Ass. 1997b; 277(6): 472-477.