Project Reference No.: 02-2013
RESEARCH TENDER CALL
TENDER INFORMATION DOCUMENT
Project Reference No.:
02-2013
Project Title:
“Nutrition Takeout Series”
1.
Objective/Knowledge Gap
The aim of this survey is provide a snapshot of the nutritional composition of two
types of commonly consumed takeaway foods – Indian food and wrap-style
sandwiches - to support consumer messages on the island of Ireland.
The objectives are:

To provide up-to-date information on the nutrient content, specifically energy,
total fat, saturated fat, protein and salt, in takeaway Indian food and wrap style
sandwiches.

To provide information on portion sizes of Indian food and wrap style
sandwiches.

To provide a comparison of nutrient content and portion size between the
healthiest options compared to the least healthy options available in the above
take-away foods on the island of Ireland.

To provide information on the contribution of these foods to recommended daily
amounts of the calories, protein, fat, saturated fat and salt measured.
Information regarding portion size should also be included.

To provide a comparison of products and their nutritional parameters across
different types of outlets.
2.
Background
Lifestyles on the island of Ireland (IOI) have transformed over recent decades and
this includes changes in our eating habits. There has been a rapid rise in the
availability of ‘convenient’ and ‘fast’, cheap food, with eating food prepared outside
the home becoming more and more common[1-5]. Evidence suggests that in the
current economic climate people are moving away from eating in restaurants to
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Project Reference No.: 02-2013
eating takeaways at home. In the Republic of Ireland, the 2011 National Adult and
Nutrition Survey highlighted that 24 per cent of eating/drinking occasions involved
food cooked outside the home (i.e. in a restaurant/pub/coffee shop/takeaway)[6].
In recent years, outside the home eating has been the focus of increased attention
because of its association with higher energy and fat intakes, lower micronutrient
intakes, increased percentage body fat and weight gain. The impact that food
prepared outside of the home has on the nutrient intakes of adults, has also been
studied previously on the IOI [7, 8]. It was found that food prepared outside the
home contains considerably more dietary fat than food prepared within the home
and it is also lower in fibre and micronutrients[8].
safefood’s nutrition takeout series has previously focused on soup, pizza, burgers
and Chinese takeaway. It provided valuable up-to-date information on the levels of
certain nutrients in foods and to assist in informing consumer choices. The current
proposal extends the range of foods covered to Indian takeaway foods and wrap
style sandwiches prepared outside of the home. Wrap style sandwiches are often
perceived as a healthier option by many consumers.
3.
Approach
This study will assess the nutritional composition of commonly consumed foods from
takeaway premises including portion size. It will consist of two separate surveys to
be undertaken in 2013 to examine the level of calories, protein, total fat, saturated
fat, sugar and salt in commonly eaten take out foods on the island of Ireland.
1) Survey of the nutritional composition of Indian food.
Over the last few years, there has been an increase in the consumption of ethnic
foods and in the number of Indian restaurants on the island of Ireland. Indian food
is among the most popular type of takeaway food.
2) Survey of the nutritional composition of wrap style sandwiches.
Wrap style sandwiches are often perceived to be a healthier option to a traditional
style sandwich. However, their nutritional composition will vary depending on the
portion size, fillings including any sauces.
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Project Reference No.: 02-2013
4.
Technical Specification
(a) Sample and premises identification and criteria
(b) Sampling method
(c) Laboratory Results
(d) Reporting of results
(e) Quality Assurance
(a) Sample and premises identification and criteria
For each survey, samples (the details are outlined below for each survey) should be
collected on the IOI and analysed. Each sample will consist of one portion including
any condiments. Information regarding the options available for children (3-4
options)
should
be
included
for
Indian
takeaway
foods
(small
adult
portions/children’s menu) and wrap style sandwiches (e.g. smaller size).
Indian

The top three most popular starters (30 samples for each starter i.e. 90
samples in total), 3 most popular main courses (30 samples for each main
course i.e. 90 samples in total), boiled (20 samples) and pilau rice (20
samples), plain naan bread (20 samples) and peshwari naan bread (20
samples) and poppadum’s (20 samples) will be sampled for this survey. 280
samples in total.

A range of Indian takeaway outlets including Indian takeaways and Indian
restaurants with a takeaway service
Wrap style sandwiches

There is a huge variety of wrap style sandwiches available so only the 3 most
popular or widely available wraps will be included in the survey. 80 samples
for each type of wrap should be sampled. This brings the total to 240
samples.

A range of outlets including supermarkets, over the counter deli style service
and cafes.
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Project Reference No.: 02-2013
1. For each survey, the samples to be included are:
a. A two-third/one-third split between ROI and NI respectively.
b. Urban/rural locations of sampling.
2. Please note that the nutritional information only on a range of shop bought Indian
ready-made meals and wrap style sandwiches should be included in the final
analysis. Existing nutritional information such as that available from existing
nutrition composition databases and nutrition labelling will be used to generate
the necessary information.
3. For inclusion in the survey, retail/catering premises must have suitable products
available for takeaway.
4.
Samples should not include any additional salt (i.e. added by the customer),
sauces or dressings not already added by staff in the premises. The food sampler
should
(b)
also
record
whether
the
option
of
additional
salt
is
given.
Sampling method
1. A questionnaire will be provided by safefood and must be completed at each
sample collection to avoid any recall bias. The questionnaire should be
completed as soon as possible after taking the samples, to avoid any recall bias.
2. The food sampler may take several samples, if suitable products are
available, from the same premises. However, individual premises should be
sampled ONCE during this survey and all samples for analysis should be
obtained on ONE visit only.
3. No advance notice of the visit should be given. Ideally, the food sampler
should not inform the server that the sample forms part of a survey, at least
until after the sample has been taken.
4. The food sampler should request that each sample be wrapped /bagged
separately.
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Project Reference No.: 02-2013
5. Once out of the premises, samples should be placed in separate plastic
sampling bags, labelled and secured with a tamper-proof seal.
6. The food sampler should also make note of any signs or notices displayed in
the premises giving information on nutrition or healthy food choices and this
should be recorded on the pro forma questionnaire.
7. The samples should be transported to the laboratory using the normal means
and as soon as practicable after sampling. Samples should be stored and
transported under conditions that will minimise deterioration, and should be
frozen if they are to be stored overnight.
(c)
Laboratory Analysis
1.
Each sample will also be weighed to assess portion size.
2.
All samples will be examined for energy (kcal), salt (g/100g), sodium
(g/100g), total fat (g/100g), saturated fat (g/100g) and protein
(g/100g).
(d)
Reporting of results
1.
On completion of each survey a report of the findings should be prepared.
2.
Data should be expressed ‘per 100g’ and ‘per portion’.
3.
The successful applicant should compare the results between the
products and outline the nutritional impact for each product.
4.
Appropriate statistics will be applied to meet the objectives of study
including:

Mean, standard deviation, minimum, maximum and range

Application of basic statistical tests to compare differences between
products types and purchasing locations.
(e)
Quality Assurance
1. The laboratory must be accredited to ISO 17025:2005 for the relevant
methods by the appropriate body, e.g. INAB, UKAS.
2. The contractor must also be able to demonstrate satisfactory performance in
the testing of food for the chemical analyses performed through participation
in external proficiency testing schemes (FEPAS, FAPAS). This should include
the testing of External Quality Assessment Samples by a different technician
on 3 occasions throughout the survey.
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Project Reference No.: 02-2013
3. safefood will visit the contractors during the course of the survey to assess
how the work is being carried out.
5.
Proposed Activities/Deliverables
1.
Survey of the nutritional composition of Indian food.
2.
Survey of the nutritional composition of wrap style sandwiches.
On completion of each survey a report of the findings should be prepared.
6.
Evaluation of Tenders
Quality of the proposal:

Anticipated deliverables;

Research method;

Value for money;

Potential for application;

Work plan, including the overall timeframe.
Quality of Applicants:
7.

Experience in subject area;

Existing facilities;

Quality Assurance and Quality Control measures in place.
Duration of Project
The total length of the project is 12 months. The surveys should be conducted in a
staggered basis starting with Indian food and finishing with wrap style sandwiches.
Thus it would be expected that the Indian food and wrap style sandwich project reports
would be delivered to safefood after 6 & 12 months respectively.
8.
References
1.
Harrington, J., et al., SLÁN 2007: Survey of Lifestyle, Attitudes and Nutrition in Ireland.
Dietary Habits of the Irish Population, D.o.H.a. Children, Editor 2008, The Stationery
Office. : Dublin.
2.
Northern Ireland Statistics and Research Agency, Expenditure and Food Survey. 2007.
3.
Department of the Environment Food and Rural Affairs, Family Food Survey, 2008:
London.
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Project Reference No.: 02-2013
4.
Central Statistics Office. Household Budget Survey. 1999-2000; Available from:
http://www.cso.ie/surveysandmethodologies/documents/pdf_docs/Expanding_HBS_Jul
_06.pdf.
5.
Central Statistics Office. Household budget Survey. 2004/2005; Available from:
http://www.cso.ie/releasespublications/documents/housing/hbsfinal/webcomplete.pdf.
6.
Irish Universities Nutrition Alliance, National Adult Nutrition Survey. 2011.
7.
O'Dwyer, N.A., et al., The influence of eating location on nutrient intakes in Irish adults:
implications for developing food-based dietary guidelines. Public Health Nutrition, 2005.
8(3): p. 258-65.
8.
O'Dwyer, N.A., et al., The temporal pattern of the contribution of fat to energy and of
food groups to fat at various eating locations: implications for developing food-based
dietary guidelines. Public Health Nutrition, 2005. 8(3): p. 249-57.
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