B.04.01.R1 Provisioning Guide for Adult New Zealanders

B.04.01.R1 Provisioning Guide for Male Adult New Zealanders

Food Group	MoH Serving Requirement	Serving Size Examples	Menu Examples
Vegetables	3 x vegetables	1 medium sized potato or kumara or similar sized root vegetable such as yam or taro (135g) 1/2 cup cooked vegetables 1/2 cup salad or mixed vegetables 1 x tomato	Lettuce on lunch menu = 20g 2 x vegetables = 160g Creamed potato = 150g
Fruit	2 servings fruit per day	1 x apple, pear, banana or orange (130g) 2 x small fruit such as plums or apricots (100g) 1/2 cup fresh fruit salad (120g) 1/2 cup stewed fruit (canned or frozen) (135g) 1 cup fruit juice	1 x Fruit for lunch 1 x Fruit for dinner
Breads and Cereal	6 servings	1 x Roll (60g) 1 x medium sliced bread (26g) 1 cup cornflakes (30g) 1/2 cup cooked porridge (130g) 1 cup cooked pasta 1 cup cooked rice	3 x Toast bread for breakfast = 86g 2 x rolls for lunch = 160g 2 x slices sandwich bread for dinner = 57g 2 x Weetbix for breakfast = 32g 1 x dessert spoon of bran = 6g
Milk and milk products	2 servings	1 x 250mls 2 slices cheese 1 pottle of yoghurt	1 x 300ml milk for breakfast plus 900mls per week plus tea milk 2 x slices of cheese lunch = 40g
Meat Chicken Seafood Eggs	1 serving	2 x slices of cooked meat (100g) 3/4 cup of mince or casserole meat (195g) 1 x egg 1 medium fillet fish cooked (100g) 1 x medium steak (120g) 2 x chicken drumsticks 1 x chicken leg	2 x slices chicken loaf = 50g 2 x sausages = 180g

B.04.01.R1 Provisioning Guide for Female Adult New Zealanders

Food Group	MoH Serving Requirement	Serving Size Examples	Menu Examples
Vegetables	3 x vegetables	1 medium sized potato or kumara or similar sized root vegetable such as yam or taro (135g) 1/2 cup cooked vegetables 1/2 cup salad or mixed vegetables 1 x tomato	Lettuce on lunch menu = 20g 2 x vegetables = 160g Creamed potato = 150g
Fruit	2 servings fruit per day	1 x apple, pear, banana or orange (130g) 2 x small fruit such as plums or apricots (100g) 1/2 cup fresh fruit salad (120g) 1/2 cup stewed fruit (canned or frozen) (135g) 1 cup fruit juice	1 x Fruit for lunch 1 x Fruit for dinner
Breads and Cereal	6 servings	1 x Roll (60g) = 2 servings 1 x medium sliced bread (26g) 1 cup cornflakes (30g) 1/2 cup cooked porridge (130g) 1 cup cooked pasta 1 cup cooked rice	2 x Toast bread for breakfast = 86g 1 x rolls for lunch = 160g 2 x Weetbix for breakfast = 32g 1 x dessert spoon of bran = 6g Optional for long lockdown times: 2 x slices of sandwich bread for dinner = 57g< /P >
Milk and milk products	3 servings	1 x 250mls 2 slices cheese 1 pottle of yoghurt	1 x 300ml milk for breakfast plus 150g yoghurt for breakfast plus 80mls per day for tea 2 x slices of cheese lunch = 40g
Meat Chicken Seafood Eggs	1 serving	2 x slices of cooked meat (100g) 3/4 cup of mince or casserole meat (195g) 1 x egg 1 medium fillet fish cooked (100g) 1 x medium steak (120g) 2 x chicken drumsticks 1 x chicken leg	2 x slices chicken loaf = 50g 2 x sausages = 180g

NOTE:

Information taken from “Eating Well for Adult New Zealanders” (Ministry of Health, June 2000, Code 1145)
Youth Unit menus require an additional serving of milk and milk products and an additional 0.5 portion of protein (meat, chicken, seafood, eggs).
The General Provisioning Guide is provided as a guide to assist Catering staff in the ordering of sufficient provisions for the number of prisoners on muster.

In addition:

Reasonable quantities of condiments such as stock powder, soy sauce, tomato sauce, mustard, tomato puree, curry powder, pepper, herbs, spice, cooking oil, vinegar, cocoa, and salt are obtained as required.

Notes to the menus:

Bread purchased will be in equal quantities of white and brown.
Protein contents of 180-200 gms per day (lunch and dinner) are raw weights. This standard is greater than that of the MoH Food and Nutrition Guidelines.
Most meat quantities are without bone.
All cheese purchased is to be a low fat variety, e.g. Edam.
Any variety of economically priced local seafood may be purchased
National Special Diet menus are also available.