MINISTRY OF EDUCATION
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Table of Contents
INTRODUCTION Website and Online Learning Modules
1 2
SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW
3
NUTRITION STANDARDS Categories: Sell Most, Sell Less, and Not Permitted for Sale The 80/20 Rule Reading the Nutrition Standards A-Z Food and Beverage List – Sample Reading a Nutrition Facts Table
NUTRITION STANDARDS FOR FOOD GROUPS Vegetables and Fruit Grain Products Milk and Alternatives Meat and Alternatives Mixed Dishes Mixed Dishes With a Nutrition Facts Table Mixed Dishes Without a Nutrition Facts Table Miscellaneous Items
NUTRITION STANDARDS FOR BEVERAGE GROUPS Beverages – Elementary Schools Beverages – Secondary Schools
HEALTHY VENUES, PROGRAMS AND EVENTS Cafeterias Catered Food and Beverages School Events Tuck Shops/Canteens Vending Machines
IMPLEMENTATION Roles and Responsibilities – School Board Implementation Committee – School Board Implementation Plan - School Board Roles and Responsibilities – Schools Implementation Committee – Schools Implementation Plan – Schools
7 8 9 10 11 12 13 13 16 19 21 24 25 27 30 31 32 33 35 36 38 41 42 43 45 46 47 48 49 50 51
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Table of Contents
PRACTICES TO SUPPORT IMPLEMENTATION Take a Comprehensive Approach Establish a Healthy Eating Environment Align with the Curriculum Work with Community Partners Provide Ongoing Communication
53 53 54 55 57 58
MONITORING
59
GLOSSARY
61
APPENDICES Appendix 1 – School Food and Beverage Policy Appendix 2 – Trans Fat Standards (O.Reg. 200/08) Appendix 3 – Calculating Trans Fat Appendix 4 – A-Z Food and Beverage List Appendix 5 – Cafeteria Food Service Provider Checklist Appendix 6 – Caterer Checklist Appendix 7 – School Event Menu Ideas Appendix 8 – Tips for Selecting Healthy Food and Beverages for Tuck Shops/Canteens Appendix 9 – We’re Tucking into Healthy Grub! (Newsletter Insert) Appendix 10 – Venues, Programs and Events Assessment Tool Appendix 11 – School Inventory of Food and Beverages Offered for Sale Appendix 12 – School Board Implementation Committee – Sample Agenda Appendix 13 – School Assessment Appendix 14 – School Board Implementation Plan Appendix 15 – School Implementation Committee – Sample Agenda Appendix 16 – Invitation to Participate in the School Food and Beverage Policy Implementation Committee – Sample Appendix 17 – School Survey Appendix 18 – School Implementation Plan Appendix 19 – Foundations for a Healthy School Framework Appendix 20 – Sample Letter of Compliance Appendix 21 – Sample Newsletter/Website Article Appendix 22 – School Board Tracking Sheet Appendix 23 – Special Event Tracker
Une publication équivalente est disponible en français sous le titre suivant : Politique concernant les aliments et les boissons dans les écoles – Guide de ressources. This publication is available on the Ministry of Education’s website at www.ontario.ca/healthyschools
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INTRODUCTION SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
INTRODUCTION SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
Introduction
Research shows that good health is a prerequisite for good learning. It is also a vital component of children’s growth and development. When nutritionally inadequate food and beverages are available and promoted at school every day, even alongside healthier food and beverages, it becomes difficult for students to choose a healthy diet.1
• “Health and education success are intertwined: schools cannot achieve their primary mission of education if students are not healthy.” 2
• “Healthy eating patterns in childhood and adolescence promote optimal childhood health, growth, and intellectual development.” 3 The Ontario Ministry of Education is committed to making schools healthier places for students. Roughly one-third of a child’s daily food intake occurs at schools 4, and so schools play an integral role in teaching students the skills to make healthy choices and reinforcing those lessons through school practices. The School Food and Beverage Policy constitutes a comprehensive approach to the sale of food and beverages in schools province-wide. The implementation of this policy is another important step in creating healthier schools in Ontario. This resource guide has been designed to help you:
• • •
implement the School Food and Beverage Policy
• •
conduct a needs assessment
understand the nutrition standards set out in the policy understand how the nutrition standards apply to school venues, programs, and events where food and beverages are sold
develop a plan to successfully implement the policy.
1
Dietitians of Canada, “School Food and Nutrition Recommendations for Ontario Ministry of Education Regarding Snacks and Beverages Dispensed by Vending Machines”, p. 3 published with Ministry of Education, Policy/Program Memorandum No. 135, “Healthy Food and Beverages in Elementary School Vending Machines”, October 20, 2004.
2
M.M. Storey, M.S. Nanney, and M.B. Schwartz. 2009. Schools and Obesity Prevention: Creating School Environments and Policies to Promote Healthy Eating and Physical Activity. The Milbank Quarterly, 87(1): 72.
3
Centers for Disease Control and Prevention, Guidelines for School Health Programs to Promote Lifelong Healthy Eating, MMWR 1996;45 (No. RR-9), p. 1.
4
Dietitians of Canada. 2004. News Release: Dietitians of Canada teams up with the Ontario Ministry of Education to make healthy food choices the easy choice in elementary schools. www.dietitians.ca/news/media.asp?fn=view&id=3385
INTRODUCTION
1
Introduction
Website and Online Learning Modules The information in this resource guide is also available in the form of five interactive learning modules on the Ministry of Education website. These modules have been designed to enable users to focus on topics of their choice and to work through the content at their own pace. The combination of information, examples, interactive activities, and downloadable templates allows users the opportunity to gauge their understanding of the content and to apply the tools provided in the modules to their own school environment. The website also includes:
• •
the School Food and Beverage Policy, including the nutrition standards
•
an online Creating Healthy Menus Tool to select healthy ingredients for creating and ordering healthier entrées, soups, and side dishes
• • •
frequently asked questions
an online Nutrition Standards Tool for assessing food and beverages that have a Nutrition Facts table
a glossary of frequently used terms links to additional resources and information.
To access the School Food and Beverage website, visit www.ontario.ca/healthyschools
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SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
School Food and Beverage Policy Overview
The School Food and Beverage Policy (Appendix 1) requires that all food and beverages offered for sale in Ontario’s publicly funded elementary and secondary schools for school purposes comply with the requirements set out in the policy, including the nutrition standards, by September 1, 2011.
•
sold in schools for non-school purposes (e.g., sold by an outside organization that is using the gymnasium after school hours for a non-school-related event)
•
sold for fundraising activities that occur off school premises
•
sold in staff rooms.
Application The nutrition standards apply to all food and beverages sold in all venues (e.g., cafeterias, vending machines, tuck shops/canteens), through all programs (e.g., catered lunch programs), and at all events (e.g., bake sales, sports events).
Legislative Authority The Education Act provides the Minister of Education with the authority to establish the School Food and Beverage Policy and to require school boards to comply.
The standards do not apply to food and beverages that are:
• •
offered in schools to students at no cost
•
available for purchase during field trips off school premises
brought from home or purchased off school premises and are not for resale in schools
SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW
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School Food and Beverage Policy Overview
Nutrition Standards The nutrition standards are set out in two sections: food and beverages. Within these sections, detailed nutrition criteria have been established that food and beverages must meet in order to be sold in schools. The nutrition criteria are provided in the following categories: Sell Most
Sell Less
Not Permitted for Sale
Products in this category are the healthiest options and generally have higher levels of essential nutrients and lower amounts of fat, sugar, and/or sodium. Products in this category must make up at least 80 per cent of all food choices and all beverage choices that are offered for sale in all venues, through all programs, and at all events.
Products in this category may have slightly higher amounts of fat, sugar, and/or sodium than food and beverages in the Sell Most category. Products in this category must make up no more than 20 per cent of all food choices and all beverage choices that are offered for sale in all venues, through all programs, and at all events.
Products in this category generally contain few or no essential nutrients and/or contain high amounts of fat, sugar, and/or sodium (e.g., deep-fried and other fried foods, confectionery). Products in this category must not be sold in schools.
Exemption for Special-Event Days The school principal may designate up to ten days (or fewer, as determined by the school board) during the school year as special-event days on which food and beverages sold in schools would be exempt from the nutrition standards. The school principal must consult with the school council prior to designating a day as a special-event day. School principals are encouraged to consult with their students when selecting special-event days. Notwithstanding this exemption, on special-event days, schools are encouraged to sell food and beverages that meet the nutrition standards set out in the policy.
Additional Requirements The following requirements must also be met:
4
•
School boards must comply with Ontario Regulation 200/08 “Trans Fat Standards” (Appendix 2) and any other applicable regulations made under the Education Act.
•
Principals must take into consideration strategies developed under the school board’s policy on anaphylaxis to reduce the risk of exposure to anaphylactic causative agents.
•
Food and beverages must be prepared, served, and stored in accordance with Regulation 562, “Food Premises,” as amended under the Health Protection and Promotion Act.
• •
School boards must ensure that students have access to drinking water during the school day. The diversity of students and staff must be taken into consideration in order to accommodate religious and/or cultural needs.
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
School Food and Beverage Policy Overview
Practices for Consideration
Implementation and Monitoring
Boards and schools should take into consideration the following when food or beverages are sold or provided in schools:
Any existing school board policies or guidelines related to food and beverages sold in schools must comply with the policy. The ministry recognizes that there may be differences in approaches and implementation at the local level. School boards and schools are encouraged to work with students, parents, school staff, community members, public health staff, and food service providers to ensure that appropriate strategies are in place to implement the policy.
•
Offer, when available and where possible, food and beverages that are produced in Ontario.
•
Be environmentally aware (e.g., reduce food waste, reuse containers, recycle food scraps).
•
Avoid offering food or beverages as a reward or an incentive for good behaviour, achievement, or participation.
School boards are encouraged to consult with their board of health to implement the nutrition standards. Under Ontario Public Health Standards, 2008, boards of health have a mandate to work with school boards and schools on healthy eating. School boards are responsible for monitoring the implementation of the policy. At the end of the 2010–11 school year, school boards will be required to attest that they will be in full compliance with the School Food and Beverage Policy by September 1, 2011.
WWW
To access the online learning module for the Introduction and Policy Overview, visit www.ontario.ca/healthyschools
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NUTRITION STANDARDS SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
Nutrition Standards
Overview The nutrition standards embody the principles of healthy eating outlined in Canada’s Food Guide, and are intended to ensure that the food and beverages sold in schools contribute to students’ healthy growth and development. The nutrition standards set out the nutrition criteria that apply to all food and beverages offered for sale on school premises for school purposes. The nutrition standards are divided into two sections: food and beverages.
Nutrition Standards for Food Food is divided into six groups (the first four food groups are from Canada’s Food Guide):
• • • • • •
Vegetables and Fruit Grain Products Milk and Alternatives Meat and Alternatives Mixed Dishes Miscellaneous Items
Nutrition Standards for Beverages Beverages are divided into two groups:
• •
Elementary Schools Secondary Schools
Tip CANADA’S FOOD GUIDE Canada’s Food Guide defines and promotes healthy eating for Canadians.
NUTRITION STANDARDS
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Nutrition Standards
Categories: Sell Most, Sell Less, and Not Permitted for Sale All food and beverages fit into one of the following categories: Sell Most
Sell Less
Not Permitted for Sale
Products in this category are the healthiest options and generally have higher levels of essential nutrients and lower amounts of fat, sugar, and/or sodium.
Products in this category may have slightly higher amounts of fat, sugar, and/or sodium than food and beverages in the Sell Most category.
Products in this category generally contain few or no essential nutrients and/or contain high amounts of fat, sugar, and/or sodium (e.g., deep-fried and other fried foods, confectionery).
Steps to Categorizing Food and Beverages To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale.
Tip The information on a Nutrition Facts table is based on a serving size. If the package size is different from the serving size, the nutrition criteria must be calculated in proportion to the package size to determine whether the package fits into the Sell Most, Sell Less or Not Permitted for Sale category (e.g., if the serving size on the Nutrition Facts table is 250 ml, but the package size is 500 ml, you would have to multiply the nutrition criteria by 2 to determine which category the 500 ml package size fits into).* * In secondary schools, milk can be sold in containers that hold multiple servings.
WWW
To access the online Nutrition Standards Tool, visit www.ontario.ca/healthyschools The Nutrition Standards Tool will:
• • • •
8
assess compliance with the Trans Fat Standards assess a food or beverage choice against the nutrition standards categorize a food or beverage choice as Sell Most, Sell Less or Not Permitted for Sale calculate an adjusted serving size for some food or beverages.
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Nutrition Standards
The 80/20 Rule To determine if a venue, program or event meets the 80/20 rule: STEP 4 – Assess each venue, program, and event to determine if the food and beverages offered for sale meet the 80/20 rule. When assessing the food and beverage choices offered for sale, remember: • All food choices are assessed together. • All beverage choices are assessed together. • Food choices are assessed separately from beverage choices. For example, if a tuck shop/canteen sells both food and beverages, 80% of the food choices in the tuck shop/canteen must fit the Sell Most category and 80% of the beverage choices in the tuck shop/canteen must fit the Sell Most category. If there are fewer than five food or beverage choices offered for sale, all products must be Sell Most choices to comply with the 80/20 rule. The 80/20 rule is based on the number of products offered for sale, not the number of products sold. Sell Most
Sell Less
Products in this category must make up at least 80 per cent of all food choices and all beverage choices that are offered for sale in all venues, through all programs, and at all events.
Products in this category must make up no more than 20 per cent of all food choices and all beverage choices that are offered for sale in all venues, through all programs, and at all events.
Not Permitted for Sale
Products in this category must not be sold in schools.
Food and Beverage Choices A food choice is a specific type of food that is offered for sale. Examples of food choices are:
• • • •
An apple is one food choice and an orange is another food choice. A Red Delicious apple is one food choice and a McIntosh apple is another food choice. A bran muffin is one food choice and a banana muffin is another food choice. A whole grain bun is one food choice and a white (enriched) bun is another food choice.
However, five apples of the same variety (e.g., five Empire apples) are not considered five food choices. They are considered one food choice for the purposes of calculating the 80/20 rule. A beverage choice is a specific type of beverage that is offered for sale. Examples of beverage choices are: • A 1% plain milk is one beverage choice and a 1% chocolate milk is another beverage choice. • 100% orange juice is one beverage choice and 100% apple juice is another beverage choice. However, five apple juices of the same variety are not considered five beverage choices. They are considered one beverage choice for the purposes of calculating the 80/20 rule.
NUTRITION STANDARDS
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Nutrition Standards
Reading the Nutrition Standards Food or Beverage Group
The Categories
NUTRITIONAL STANDARDS FOR VEGETABLES AND FRUIT
Tips
generic tips for each food or beverage group
• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. • See the section “Nutrition Standards for Beverages” for the nutrition criteria for vegetable and fruit juices and juice blends. • Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.
Sub-Group
products with a similar nutrient profile
Nutrition Criteria
specific nutrient levels for each sub-category
Examples
some common products that may fit into the sub-group
Footnotes
additional explanatory notes identified in the nutrition criteria and examples
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Nutrition Standards
A-Z Food and Beverage List – Sample Below is a sample list of food and beverages commonly sold in schools (for the complete list, see Appendix 4). Use the A-Z Food and Beverage List to identify the group and sub-group in the nutrition standards to which your product belongs. Refer to the appropriate section in the School Food and Beverage Policy to find the nutrition criteria for your product. Food or Beverage
Nutrition Standards Group
Nutrition Standards Sub-Group
Page Reference
Bagels
Grain Products
Bread
17
Bannock
Grain Products
Bread
17
Bread, any variety
Grain Products
Bread
17
Cereal, any variety
Grain Products
Cereals
18
Chicken, fresh or frozen
Fresh and Frozen Meat
22
Entrées
26
Chocolate Bars
Meat and Alternatives Mixed Dishes With a Nutrition Facts Table Miscellaneous Items
Confectionery – Not Permitted for Sale
30
Coffee
Beverages
Coffee/Tea
32, 33
Cookies, any variety
Grain Products
Baked Goods
18
Corn chips
Grain Products
Grain-Based Snacks
18
Cream cheese
Miscellaneous Items
Minor Ingredient, Condiments and Spreads 30
Deli meat, any variety
Meat and Alternatives
Deli (Sandwich) Meat
22
Dip, any variety
Miscellaneous Items
Minor Ingredient, Dips
30
Doughnuts
Grain Products
Baked Goods
18
Energy drinks
Beverages
Energy Drinks – Not Permitted for Sale
32,33
Fish, breaded
Meat and Alternatives
22
Fruit, fresh or frozen
Vegetables and Fruit
Granola bars, any variety
Grain Products
18
Gravy
Miscellaneous Items
Hot chocolate
Beverages
Fish Fresh, Frozen, Canned, and Dried Vegetables and Fruit Baked Goods Minor Ingredient, Gravies and Sauces Hot Chocolate
Juice, fruit
Juices or Blends: Vegetable or Fruit
32, 33
Lasagne
Beverages Mixed Dishes With a Nutrition Facts Table
Entrées
26
Milk, any variety
Beverages
Milk and Milk-Based Beverages
32, 33
Muffins, any variety
Grain Products
Baked Goods
18
Naan
Grain Products
Bread
17
Pasta
Grain Products
Pasta, Rice, and Other Grains
17
Chilli
15
30 32, 33
NUTRITION STANDARDS
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Nutrition Standards
Reading a Nutrition Facts Table To apply the nutrition standards, you will have to read the food label. In Canada, the food label is mandatory on pre-packaged food and beverages, with some exceptions (e.g., in-store bakery items). A food label includes two mandatory components:
• •
The Nutrition Facts table The ingredient list Serving Size
% Daily Value
Apply the nutrition standards to the serving size listed on the Nutrition Facts table.
Use the % Daily Value (DV) to determine if a product has a little or a lot of a nutrient. The % DV is also helpful in making comparisons between products.
Core Nutrients The 13 core nutrients are mandatory in the Nutrition Facts table and are always listed in the same order.
Trans Fat The formula to determine if a food or beverage product meets the trans fat requirement is: Trans Fat (g) x 100 = % of fat Fat (g) from trans fat
Ingredient List In the example above, whole grain wheat is the first ingredient. The first ingredient on the ingredient list is sometimes used to determine how a product fits into the nutrition standards.
Source: Interactive Nutrition Label – Get the Facts, http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/cons/inl_flash-eng.php 2005. Reproduced with the permission of the Minister of Public Works and Government Services Canada, 2010.
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NUTRITION STANDARDS FOR FOOD GROUPS SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
Nutrition Standards For Food Groups
Food is divided into six groups (the first four food groups are from Canada’s Food Guide): Vegetables and Fruit, Grain Products, Milk and Alternatives, and Meat and Alternatives. The other two groups are Mixed Dishes and Miscellaneous Items. Mixed Dishes contain more than one major ingredient and Miscellaneous Items include products used in limited amounts (e.g., condiments, sauces, dips, oils, dressings) and confectionery that are not permitted for sale (e.g., candy, chocolate).
Food Preparation Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming or stir-frying.
Vegetables and Fruit Tips for selecting healthy vegetables and fruit products: • All plain, fresh vegetables and fruit are categorized as Sell Most. • When assessing fresh, frozen, canned and dried vegetables and fruit products, remember to check the ingredient list to ensure that the first item is a vegetable or fruit (or water). • Vegetable and fruit juices or blends are included under the Beverages section.
Canada’s Food Guide recommends: • eating at least one dark green and one orange vegetable each day • choosing vegetables and fruit prepared with little or no added fat, sugar or salt • having vegetables and fruit more often than juice.
NUTRITION STANDARDS FOR FOOD GROUPS
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Nutrition Standards For Food Groups
Vegetables and Fruit (continued) Example: Categorizing Canned Fruit Cocktail To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). According to the information on the food label in the example provided, this canned fruit cocktail contains:
• •
0 g of fat 0 g of trans fat Trans 0 g Fat 0g
X 100 = 0% of fat from trans fat
This canned fruit cocktail meets the Trans Fat Standards. STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). This canned fruit cocktail is found in the Vegetables and Fruit group, and the Fresh, Frozen, Canned, and Dried Vegetables and Fruit sub-group. STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale. According to the information on the food label, this canned fruit cocktail contains:
• • • •
Clingstone peaches as the first ingredient 0 g of fat 0 g of saturated fat 10 mg of sodium.
This canned fruit cocktail is a Sell Most food choice because it has:
• • • •
fruit as the first item on the ingredient list ≤ 3 g of fat ≤ 2 g of saturated fat ≤ 360 mg of sodium. Ingredients: Clingstone peaches, water, pears, pineapple, sugar/glucose-fructose, cherries, concentrated grape and/or pear juice, ascorbic acid, citric acid, natural and simulated flavour.
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Nutrition Standards For Food Groups
Vegetables and Fruit (continued)
Fresh, Frozen, Canned, and Dried Vegetables and Fruit
Sell Most (≥ 80%)
Sell Less (≤ 20%)
Not Permitted for Sale
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Vegetable or fruit is the first item on the ingredient list and Fat: ≤ 3 g and Sodium: ≤ 360 mg
Vegetable or fruit is the first item on the ingredient list and Fat: ≤ 5 g and Saturated fat: ≤ 2 g and Sodium: ≤ 480 mg
Sugar** is the first item on the ingredient list or Fat: > 5 g or Saturated fat: > 2 g or Sodium: > 480 mg
Examples:
Examples:
• Some dried fruit and 100% fruit leathers • Lightly seasoned or sauced vegetables and fruit • Some prepared mixed vegetables
• Vegetable and fruit products prepared with higher amounts of fat, sugar, and/or salt, including deep-fried vegetables • Some packaged frozen and deep-fried potato products, including hash browns and French fries • Some fruit snacks made with juice (e.g., gummies, fruit rolls)
Examples: • Fresh or frozen vegetables with little or no added salt • Fresh or frozen fruit with no added sugar • Canned vegetables • Canned fruit packed in juice or light syrup • Unsweetened apple sauce • Some low-fat frozen potato products, including French fries • Some dried fruit and 100% fruit leathers* Canned Tomatoes and Tomato-Based Products
Vegetable and Fruit Chips
Fat: ≤ 3 g and Sodium: ≤ 480 mg
Fat: > 3 g or Sodium: > 480 mg
Examples:
Examples:
• Some whole, crushed, or diced tomatoes • Some pasta sauce
• Whole, crushed, or diced tomatoes that are higher in fat or sodium • Pasta sauce that is higher in fat or sodium
Fat: ≤ 3 g and Saturated fat: ≤ 2 g and Sodium: ≤ 240 mg
Fat: ≤ 5 g and Saturated fat: ≤ 2 g and Sodium: ≤ 480 mg
Fat: > 5 g or Saturated fat: > 2 g or Sodium: > 480 mg
Examples:
Examples:
Examples:
• Some lower-fat, lower-sodium vegetable chips (e.g., potato, carrot) • Some lower-fat, lower-sodium fruit chips (e.g., banana, apple, pear)
• Some vegetable chips (e.g., potato, carrot) • Some fruit chips (e.g., banana, apple, pear)
• Some vegetable chips that are higher in fat or sodium • Some fruit chips that are higher in fat or sodium
*
Food high in sugars and starches (natural or added) can leave particles clinging to the teeth and put dental health at risk. Vegetable and fruit choices of particular concern include fruit leathers, dried fruit, and chips (potato or other). It is suggested that these foods be eaten only at meal times and that foods that clear quickly from the mouth be eaten at snack times, such as fresh (raw or cooked), canned, or frozen vegetables or fruit
**
Look for other words for sugar, such as glucose, fructose, sucrose, dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey, and concentrated fruit juice.
NUTRITION STANDARDS FOR FOOD GROUPS
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Nutrition Standards For Food Groups
Grain Products Tips for selecting healthy grain products:
•
Whole grain food with higher fibre and lower fat and sodium are generally healthy choices and are usually Sell Most.
Canada’s Food Guide recommends: • making at least half of your grain products whole grain each day • choosing grain products that are lower in fat, sugar or salt. Example: Categorizing Multigrain Chips – Cheddar To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). According to the information on the food label in the example provided, these Multigrain Chips contain:
• •
3.5 g of fat 0 g of trans fat Trans 0g Fat 3.5g
X 100 = 0% of fat from trans fat
These Multigrain Chips meet the Trans Fat Standards. STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). These Multigrain Chips are found in the Grain Products group, and the Grain-Based Snacks sub-group. STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale. According to the information on the food label, these Multigrain Chips – Cheddar contain:
• • •
3.5 g of fat 0.5 g of saturated fat 400 mg of sodium.
These Multigrain Chips are a Sell Less food choice because they have:
• • •
> 3 g of fat but < 5 g ≤ 2 g of saturated fat > 240 mg of sodium but ≤ 480 mg.
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Nutrition Standards For Food Groups
Grain Products (continued)
Bread
Pasta, Rice, and Other Grains
Sell Most (≥ 80%)
Sell Less (≤ 20%)
Not Permitted for Sale
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Whole grain is the first item on the ingredient list and Saturated fat: ≤ 2 g and Sodium: ≤ 240 mg and Fibre: ≥ 2 g
Saturated fat: ≤ 2 g and Sodium: ≤ 480 mg
Saturated fat: > 2 g or Sodium: > 480 mg
Examples:
Examples:
Examples:
• Whole grain breads, including buns, bagels, English muffins, rolls, naan, pitas, tortillas, chapattis, rotis, bannock • Whole grain pizza dough and flatbread
• White (enriched) breads, including buns, bagels, English muffins, rolls, naan, pitas, tortillas, chapattis, rotis, bannock • White (enriched) pizza dough
• White breads that are higher in fat or sodium • Some cheese breads, scones, and biscuits
Fat: ≤ 3 g and Saturated fat: ≤ 2 g and Sodium: ≤ 240 mg
Fat: ≤ 5 g and Saturated fat: ≤ 2 g and Sodium: ≤ 480 mg
Fat: > 5 g or Saturated fat: > 2 g or Sodium: > 480 mg
Examples:
Examples:
Examples:
• Whole wheat or white (enriched) pasta, including couscous • White, brown, and wild rice, rice noodles, and soba noodles • Quinoa, bulgur, wheat berries, spelt, and other whole grains
• Some pasta, rice, and other grains
• Some pasta, rice, and other grains that are higher in fat, saturated fat, or sodium
NUTRITION STANDARDS FOR FOOD GROUPS
17
Nutrition Standards For Food Groups
Grain Products (continued)
Baked Goods
Grain-Based Snacks
Cereals
18
Sell Most (≥ 80%)
Sell Less (≤ 20%)
Not Permitted for Sale
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Fat: ≤ 5 g and Saturated fat: ≤ 2 g and Fibre: ≥ 2 g
Fat: ≤ 10 g and Saturated fat: ≤ 2 g and Fibre: ≥ 2 g
Fat: > 10 g or Saturated fat: > 2 g or Fibre: < 2 g
Examples:
Examples:
Examples:
• Some muffins, cookies, grain-based bars • Some whole grain waffles and pancakes
• Some muffins, cookies, grain-based bars, snacks • Some waffles and pancakes
• Most croissants, danishes, cakes, doughnuts, pies, turnovers, pastries • Some cookies and squares
Fat: ≤ 3 g and Saturated fat: ≤ 2 g and Sodium: ≤ 240 mg
Fat: ≤ 5 g and Saturated fat: ≤ 2 g and Sodium ≤ 480 mg
Fat: > 5g or Saturated fat: > 2 g or Sodium: > 480 mg
Examples:
Examples:
Examples:
• Some whole grain crackers, pita chips, and flatbreads • Some packaged crackers and popcorn
• Some crackers, pretzels, and popcorn
• Crackers, pretzels, and popcorn higher in fat and sodium • Most corn chips and other snack mixes
Whole grain is the first item on the ingredient list and Saturated fat: ≤ 2 g and Fibre: ≥ 2 g
Whole grain is not the first item on the ingredient list or Saturated fat: > 2 g or Fibre: < 2 g
Examples:
Examples:
• Some breakfast cereals, including oatmeal, some granola, and cold cereals containing fibre
• Some breakfast cereals
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Nutrition Standards For Food Groups
Milk and Alternatives Tips for selecting healthy milk and alternatives:
• •
Sell Most milk and alternatives are lower in fat.
•
Fluid milk and milk-based beverages are included under the Beverages sections.
Sell Most cheeses, such as partly skimmed mozzarella and light cheddar, are lower in fat and sodium.
Canada’s Food Guide recommends: • selecting lower-fat milk alternatives. Example: Categorizing a Strawberry-Banana Yogurt Tube To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). According to the information on the food label in the example provided, this yogurt tube contains:
• •
1.5 g of fat 0 g of trans fat Trans 0g Fat 1.5g
X 100 = 0% of fat from trans fat
This strawberry-banana yogurt tube meets the Trans Fat Standards. STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). This strawberry-banana yogurt tube is found in the Milk and Alternatives group, and the Yogurt/Kefir sub-group. STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale. According to the information on the food label, this strawberry-banana yogurt tube contains:
•
1.5 g of fat.
This yogurt tube is a Sell Most food choice because it has:
•
≤ 3 g of fat.
NUTRITION STANDARDS FOR FOOD GROUPS
19
Nutrition Standards For Food Groups
Milk and Alternatives (continued)
Yogurt/Kefir
Cheese**
Milk-Based Desserts
Sell Most (≥ 80%)
Sell Less (≤ 20%)
Not Permitted for Sale
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Fat: ≤ 3.25% M.F.* or ≤ 3 g Examples:
Fat: > 3.25% M.F. or > 3 g Examples:
• Plain and flavoured yogurt, yogurt tubes
• Yogurt higher in fat, such as Balkan-style
Fat: ≤ 20% M.F. and Sodium: ≤ 360 mg and Calcium: ≥ 15% DV***
Sodium: ≤ 480 mg and Calcium: ≥ 15% DV
Sodium: > 480 mg or Calcium: < 15% DV
Examples:
Examples:
Examples:
• Cheeses lower in fat and sodium, including part-skim mozzarella, light cheddar, some Swiss and ricotta
• Most hard and soft, nonprocessed cheese, including cheddar, mozzarella, brick, parmesan, some feta, Monterey Jack, havarti, and gouda; cottage cheese, cheese curds, and cheese strings
• Some processed cheese products • Most cream cheese
Fat: ≤ 5 g and Sodium: ≤ 360 mg and Calcium: ≥ 5% DV
Fat: > 5 g or Sodium: > 360 mg or Calcium: < 5% DV
Examples:
Examples:
• Some frozen yogurt, puddings, custards, ice milk, gelato
• Some puddings • Most frozen desserts high in fat and sugar, including ice cream, ice cream bars, ice cream cakes, and ice cream sandwiches
* M.F. = Milk Fat. The amount can be found on the front of the food label. ** Encourage selection of lower-fat cheese options. *** DV = Daily Value.
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SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Nutrition Standards For Food Groups
Meat and Alternatives Tips for selecting healthy meat and alternatives:
•
Extra-lean meat and vegetarian alternatives prepared with no or little added fat or sodium are usually Sell Most.
Canada’s Food Guide recommends: • having meat alternatives such as beans, lentils, and tofu often • eating at least two Food Guide servings of fish each week • selecting lean meat and alternatives prepared with little or no added fat or salt. Example: Categorizing Deli Ham To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). According to the information on the food label in the example provided, this deli ham contains:
• •
1.0 g of fat 0 g of trans fat Trans 0g Fat 1.0g
X 100 = 0% of fat from trans fat
This deli ham meets the Trans Fat Standards. STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). This deli ham is found in the Meat and Alternatives group, and the Deli (Sandwich) Meat sub-group. STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale. According to the information on the food label, this deli ham contains:
• •
1 g of fat 560 mg of sodium.
This deli ham is a Sell Less food choice because it has:
• •
≤ 5 g of fat > 480 mg of sodium but ≤ 600 mg.
NUTRITION STANDARDS FOR FOOD GROUPS
21
Nutrition Standards For Food Groups
Meat and Alternatives (continued)
Fresh and Frozen Meat
Sell Most (≥ 80%)
Sell Less (≤ 20%)
Not Permitted for Sale
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Fat: ≤ 10 g and Sodium: ≤ 480 mg
Fat: ≤ 14 g and Sodium: ≤ 480 mg Examples:
Fat: > 14 g or Sodium: > 480 mg Examples:
• Extra-lean ground meat • Lean beef, goat, lamb, pork, or poultry • Some breaded chicken strips and nuggets • Some lean meatballs • Some lean hamburger patties
• Lean ground meat • Beef, goat, lamb, pork, or poultry • Some breaded chicken strips and nuggets • Some meatballs • Some hamburger patties
• Meat that contains higher amounts of fat or sodium, including chicken wings, bacon, pork and beef ribs • Some wieners • Most pepperoni sticks • Most beef/turkey jerk products
Fat: ≤ 5 g and Sodium: ≤ 480 mg Examples:
Fat: ≤ 5 g and Sodium: ≤ 600 mg Examples:
Fat: > 5 g or Sodium: > 600 mg Examples:
• Some lean deli meat
• Some lean deli meat
• Deli meat higher in fat or sodium
Fat: ≤ 8 g and Sodium: ≤ 480 mg
Fat: ≤ 12 g and Sodium: ≤ 480 mg Examples:
Fat: > 12 g or Sodium: > 480 mg Examples:
• Some frozen, breaded fish (e.g., fish sticks) • Fresh, frozen, or canned fish
• Some breaded or battered fish higher in added fat or sodium • Fresh or frozen fish with a higher mercury content*
Examples:
Deli (Sandwich) Meat
Fish
Examples: • Fresh, frozen, or canned fish
Eggs
Fat: ≤ 7 g and Sodium: ≤ 480 mg
Fat: > 7 g or Sodium: > 480 mg
* Certain types of fish may contain levels of mercury that can be harmful to human health. Fish caught in local lakes and streams may have different levels of mercury from those found in stores. Canned “light” tuna contains less mercury than “white” or “albacore” tuna, and salmon generally has low levels of mercury. See Health Canada’s website for continually updated information and a list of fish with low levels of mercury, at http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/environ/mercur/cons-adv-etud-eng.php
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SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Nutrition Standards For Food Groups
Meat and Alternatives (continued)
Nuts, Protein Butters, and Seeds
Meat Alternatives, such as Tofu, Beans, and Lentils
Sell Most (≥ 80%)
Sell Less (≤ 20%)
Not Permitted for Sale
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Not coated with candy, chocolate, sugar, or yogurt and Sodium: ≤ 480 mg
Coated with candy, chocolate, sugar, and/or yogurt or Sodium: > 480 mg
Examples:
Examples:
• Nut, legume, and seed butters, including peanut, almond, walnut, soy, sesame, and sunflower • Nuts and seeds, including almonds, walnuts, peanuts, sunflower seeds, pumpkin seeds (papitas)
• Coated nuts • Some roasted and salted nuts
Fat: ≤ 8g and Sodium: ≤ 480 mg and Protein: ≥ 10 g
Fat: > 8g or Sodium: > 480 mg or Protein: < 10 g Examples:
Examples: • Some vegetarian burgers, simulated meat strips, veggie meatballs, veggie ground round, veggie wieners and sausages, tofu and tempeh • Beans and lentils
• Some vegetarian products high in sodium • Some meat alternatives that are higher in fat or sodium or lower in protein
NUTRITION STANDARDS FOR FOOD GROUPS
23
Nutrition Standards For Food Groups
Mixed Dishes Many food products contain more than one ingredient. These are grouped as Mixed Dishes. Mixed Dishes With a Nutrition Facts Table are assessed differently from Mixed Dishes Without a Nutrition Facts Table. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.
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SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Nutrition Standards For Food Groups
Mixed Dishes With a Nutrition Facts Table For Mixed Dishes With a Nutrition Facts Table, you will need to compare the food label information with the nutrition criteria in the nutrition standards. Example: Categorizing Macaroni and Cheese To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). According to the information on the food label in the example provided, this macaroni and cheese contains: • 17 g of fat • 0 g of trans fat Trans 0g Fat 17g
X 100 = 0% of fat from trans fat
This macaroni and cheese meets the Trans Fat Standards. STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). This macaroni and cheese is found in the Mixed Dishes group, and the Entrées sub-group. STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale. According to the information on the food label, this macaroni and cheese contains:
• • • • •
17 g of fat 9 g of saturated fat 485 mg of sodium 1 g of fibre 20 g of protein.
This macaroni and cheese is Not Permitted for Sale because it has:
• • •
> 10 g of fat > 5 g of saturated fat < 2 g of fibre.
NUTRITION STANDARDS FOR FOOD GROUPS
25
Nutrition Standards For Food Groups
Mixed Dishes With a Nutrition Facts Table (continued) This section applies to products that contain more than one major ingredient.
26
•
Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the product.
•
Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying. Sell Most (≥ 80%)
Sell Less (≤ 20%)
Not Permitted for Sale
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Entrées (e.g., frozen pizza, sandwiches, pasta, hot dogs)
Fat: ≤ 10 g and Saturated fat: ≤ 5 g and Sodium: ≤ 960 mg and Fibre: ≥ 2 g and Protein: ≥ 10 g
Fat: ≤ 15 g and Saturated fat: ≤ 7 g and Sodium: ≤ 960 mg and Fibre: ≥ 2 g and Protein: ≥ 7 g
Fat: > 15 g or Saturated fat: > 7g or Sodium: > 960 mg or Fibre: < 2 g or Protein: < 7 g
Soups
Fat: ≤ 3 g and Saturated fat: ≤ 2 g and Sodium: ≤ 720 mg and Fibre: ≥ 2 g
Fat: ≤ 5g and Saturated fat: ≤ 2 g and Sodium: ≤ 720 mg
Fat: > 5g or Saturated fat: > 2 g or Sodium: > 720 mg
Side Dishes (e.g., grain and/or vegetable salads)
Fat: ≤ 5 g and Saturated fat: ≤ 2 g and Sodium: ≤ 360 mg and Fibre: ≥ 2 g
Fat: ≤ 7 g and Saturated fat: ≤ 2 g and Sodium: ≤ 360 mg
Fat: > 7 g or Saturated fat: > 2 g or Sodium: > 360 mg
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Nutrition Standards For Food Groups
Mixed Dishes Without a Nutrition Facts Table Not all mixed dishes have a Nutrition Facts table. For example, some food made in the school cafeteria, delivered to the school or prepared at the school for a school event, may not have a Nutrition Facts table. For Mixed Dishes Without a Nutrition Facts Table, assess each major and minor ingredient using the nutrition standards. Major ingredients are any products that are identified in one of the food groups (i.e.,Vegetables and Fruit, Grain Products, Milk and Alternatives, Meat and Alternatives) or beverage groups, unless used in limited amounts as defined in the Miscellaneous Items group in the nutrition standards. All pizza toppings are considered major ingredients. Minor ingredients are items that are typically used as dressings, condiments and gravies. These ingredients can be used but only in limited amounts, as defined in the Miscellaneous Items group in the nutrition standards. If all major ingredients used in the preparation of a mixed dish are from the Sell Most category, then the final mixed dish is a Sell Most choice. If at least one major ingredient is from the Sell Less category, then the final mixed dish is a Sell Less choice. A mixed dish must not contain any ingredients from the Not Permitted for Sale category. Example: Mixed Dish Without a Nutrition Facts Table – Pizza (per serving size) To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on the Nutrition Facts table for each ingredient, with the Trans Fat Standards. If any ingredient does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). STEP 2 – Identify the group and sub-group in the nutrition standards that each ingredient fits into (see the A-Z Food and Beverage List). STEP 3 – Compare the relevant information on each ingredient’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale.
NUTRITION STANDARDS FOR FOOD GROUPS
27
Nutrition Standards For Food Groups
Mixed Dishes Without a Nutrition Facts Table (continued) Sell Most (≥ 80%)
Assess Using the Nutrition Criteria (per serving)
Sell Less (≤ 20%)
Major Ingredients
Food
Nutrition Standards – Group
Nutrition Standards – Sub-group
Whole grain pizza dough/crust
Grain Products
Bread
4
Partly skimmed mozzarella cheese
Milk and Alternatives
Cheese
4
Mushrooms
Vegetables and Fruit
Fresh, Frozen, and Canned Vegetables and Fruit
4
Green peppers
Vegetables and Fruit
Fresh, Frozen, and Canned Vegetables and Fruit
4
Pizza sauce
Vegetables and Fruit
Canned Tomatoes and Tomato-Based Products
4
The food products above are only examples. It is important to read the Nutrition Facts table for each product since the same food or beverage can fit into all three categories.
This pizza is a Sell Most food choice because all major ingredients were categorized as Sell Most.
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Not Permitted for Sale
Nutrition Standards For Food Groups
Mixed Dishes Without a Nutrition Facts Table (continued) For every ingredient used, refer to the nutrition criteria for the appropriate food groups. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying. Sell Most (≥ 80%)
Sell Less (≤ 20%)
Not Permitted for Sale
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Entrées (e.g., pizza, sandwiches, pasta, hot dogs)
All major ingredients* are from the Sell Most category.
One or more major ingredients are from the Sell Less category.
Cannot be sold if prepared with any ingredients from the Not Permitted for Sale category.
Soups
All major ingredients are from the Sell Most category.
One or more major ingredients are from the Sell Less category.
Cannot be sold if prepared with any ingredients from the Not Permitted for Sale category.
Side Dishes (e.g., grain and/or vegetable salads)
All major ingredients are from the Sell Most category.
One or more major ingredients are from the Sell Less category.
Cannot be sold if prepared with any ingredients from the Not Permitted for Sale category.
* A major ingredient is any product that is identified in one of the food groups set out in the nutrition standards – that is,Vegetables and Fruit, Grain Products, Milk and Alternatives, and Meat and Alternatives, unless used in limited amounts as defined in the Miscellaneous Items group. All Pizza toppings are considered major ingredients.
NUTRITION STANDARDS FOR FOOD GROUPS
29
Nutrition Standards For Food Groups
Miscellaneous Items Unlike the other food and beverage groups, miscellaneous items are either permitted or not permitted for sale. This group includes:
•
minor ingredients that are permitted for sale, provided the serving size is limited to the amount defined in the nutrition standards
•
confectionery (e.g., chocolate bars, candy) that are Not Permitted for Sale. Minor Ingredients Serving Size
Ingredients Condiments and Spreads
≤ 15 ml (1 tbsp)
Gravies and Sauces
≤ 60 ml (4 tbsp)
Dips
≤ 30 ml (2 tbsp)
Fats
≤ 5 ml (1 tsp)
Oils and Dressings
≤ 15 ml (1 tbsp)
Other (e.g., chocolate chips, coconut, olives, parmesan cheese)
≤ 15 ml (1 tbsp)
Not Permitted for Sale: Confectionery (Examples) Candy Chocolate Energy Bars Licorice Gum Gummies Popsicles and Freezies, if not prepared with 100% juice
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SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
NUTRITION STANDARDS FOR BEVERAGE GROUPS SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
NUTRITION STANDARDS FOR BEVERAGE GROUPS SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
Nutrition Standards for Beverage Groups
Separate nutrition standards for beverages have been developed for elementary schools and secondary schools. Tips for selecting healthy beverages:
• •
Plain water, milk (2% or less), and 100% fruit juices are all Sell Most beverage choices in both elementary and secondary schools. All beverages (except water) in elementary schools must be sold in quantities of 250 ml (1 cup) or less.
Canada’s Food Guide recommends: • satisfying your thirst with water • drinking skim, 1% or 2% milk each day • having vegetables and fruit more often than juice. Example: Categorizing 1% chocolate milk in an elementary school To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). Trans 0g Fat 2.5g
X 100 = 0% of fat from trans fat
According to the information on the food label in the example provided, this 1% chocolate milk contains: • 2.5 g of fat • 0 g of trans fat This 1% chocolate milk meets the Trans Fat Standards. STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). This 1% chocolate milk is found in the Beverages – Elementary Schools group, and the Milk and Milk-Based Beverages (Plain or Flavoured) sub-group. STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale. According to the information on the food label, this 1% chocolate milk contains:
• •
2.5 g of fat 25 g of sugar
• •
25% DV for calcium Container size is 250 ml (1 cup).
This 1% chocolate milk is a Sell Most beverage choice because it has:
• •
< 5 g of fat ≤ 28 g of sugar
• •
≥ 25% DV for calcium serving size is ≤ 250 ml.
NUTRITION STANDARDS FOR BEVERAGE GROUPS
31
Nutrition Standards for Beverage Groups
Beverages – Elementary Schools Sell Most (≥ 80%)
Sell Less (≤ 20%)
Not Permitted for Sale
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Water
Plain
Milk and MilkBased Beverages (Plain or Flavoured)
Fat: ≤ 2% M.F.* or ≤ 5 g and Sugar: ≤ 28 g and Calcium: ≥ 25% DV** and Container size: ≤ 250 ml
Fat: > 2% M.F. or > 5 g or Sugar: > 28 g or Calcium: < 25% DV or Container size: > 250 ml
Yogurt Drinks
Fat: ≤ 3.25% M.F. or ≤ 3 g and Container size: ≤ 250 ml
Fat: > 3.25% M.F. or > 3 g or Container size: > 250 ml
Soy/Milk Alternative Beverages (Plain or Flavoured)
Fortified with calcium and vitamin D and Container size: ≤ 250 ml
Unfortified or Container size: > 250 ml
Juices or Blends: Vegetable or Fruit
100% juice, pulp, or purée and Unsweetened/No sugar added and Container size: ≤ 250 ml
< 100% juice, pulp, or purée or Sugar in the ingredient list or Container size: > 250 ml
Hot Chocolate
Fat: ≤ 2% M.F. or ≤ 5 g and Sugar: ≤ 28 g and Calcium: ≥ 25% DV and Container size: ≤ 250 ml
Fat: > 2% M.F. or > 5 g or Sugar: > 28 g or Calcium: < 25% DV or Container size: > 250 ml
Coffee and Tea
All Coffee and Tea
Iced Tea
All Iced Tea
Energy Drinks
All Energy Drinks
Sports Drinks
All Sports Drinks
Other Beverages (e.g., soft drinks; flavoured water; “juice-ades,” such as lemonade, limeade)
All Other Beverages
* M.F. = Milk Fat. The amount can be found on the front of the food label. ** DV = Daily Value.
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Nutrition Standards for Beverage Groups
Beverages – Secondary Schools Sell Most (≥ 80%)
Sell Less (≤ 20%)
Not Permitted for Sale
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Water
Plain
Milk* and Milk-Based Beverages (Plain or Flavoured)
Fat: ≤ 2% M.F.** or ≤ 5 g and Sugar: ≤ 28 g and Calcium: ≥ 25% DV***
Fat: > 2% M.F. or > 5 g or Sugar: > 28 g or Calcium: < 25% DV
Yogurt Drinks
Fat: ≤ 3.25% M.F. or ≤ 3 g
Fat: > 3.25% M.F. or > 3 g
Soy/Milk Alternative Beverages (Plain or Flavoured)
Fortified with calcium and vitamin D
Unfortified
Juices or Blends: Vegetable or Fruit
100% juice, pulp, or purée and Unsweetened/No sugar added
< 100% juice, pulp, or purée or Sugar in the ingredient list
Hot Chocolate
Fat: ≤ 2% M.F. or ≤ 5 g and Sugar: ≤ 28 g and Calcium: ≥ 25% DV
Fat: > 2% M.F. or > 5 g or Sugar: > 28 g or Calcium: < 25% DV
Coffee and Tea
Decaffeinated
Caffeinated
Iced Tea
Calories: ≤ 40 and Decaffeinated
Calories: > 40 or Caffeinated
Energy Drinks
All Energy Drinks
Sports Drinks
All Sports Drinks
Other Beverages (e.g., soft drinks; flavoured water; “juice-ades,” such as lemonade, limeade)
Calories: ≤ 40 and Caffeine-free
Calories: > 40 or with caffeine
* Milk can be sold in containers that hold multiple servings. ** M.F. = Milk Fat. The amount can be found on the front of the food label. *** DV = Daily Value.
NUTRITION STANDARDS FOR BEVERAGE GROUPS
33
HEALTHY VENUES, PROGRAMS AND EVENTS SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
HEALTHY VENUES, PROGRAMS AND EVENTS SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
Healthy Venues, Programs and Events
Overview The nutrition standards apply to all food and beverages offered for sale in all venues (e.g., cafeterias, vending machines, tuck shops/canteens), through all programs (e.g., catered lunch programs) and at all events (e.g., bake sales, sports events).
Applying the Nutrition Standards To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale.
Applying the 80/20 Rule To determine if your venue, program or event meets the 80/20 rule: STEP 4 – Assess each venue, program, and event to determine if the food and beverages offered for sale meet the 80/20 rule. When assessing the food and beverage choices offered for sale, remember:
• • •
All food choices are assessed together. All beverage choices are assessed together. Food choices are assessed separately from beverage choices.
Sell Most
Sell Less
Not Permitted for Sale
Products in this category must make up at least 80 per cent of all food choices and all beverage choices that are offered for sale in all venues, through all programs, and at all events.
Products in this category must make up no more than 20 per cent of all food choices and all beverage choices that are offered for sale in all venues, through all programs, and at all events.
Products in this category must not be sold in schools.
HEALTHY VENUES, PROGRAMS AND EVENTS
35
Healthy Venues, Programs and Events
CAFETERIAS Everyone involved in the operation of a school cafeteria should be aware of the School Food and Beverage Policy. All food and beverages offered for sale in school cafeterias must comply with this policy. It is important to work closely with the cafeteria food service providers to ensure compliance.
Conducting a Cafeteria Assessment To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale.
Applying the 80/20 Rule To determine whether your cafeteria meets the 80/20 rule: STEP 4 – Assess each venue, program, and event to determine if the food and beverages offered for sale meet the 80/20 rule. When assessing the food and beverage choices offered for sale, remember: • All food choices are assessed together. • All beverage choices are assessed together. • Food choices are assessed separately from beverage choices. The Cafeteria Food Service Provider Checklist (Appendix 5) will help you to ask the right questions and plan for successful collaboration with your food service provider. The Venues, Programs and Events Assessment Tool (Appendix 10) will help you assess the food and beverages in your school’s cafeteria.
WWW
36
To access the online learning module for Healthy Venues, Programs and Events, visit www.ontario.ca/healthyschools. This module includes the Creating Healthy Menus Tool that shows how to create healthy entrées, side dishes and soups by selecting ingredients from a drop-down list.
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Healthy Venues, Programs and Events
Example: Cafeteria A school is assessing its cafeteria to determine whether it complies with the School Food and Beverage Policy. The food choices and beverage choices must be assessed separately and each must meet the 80/20 rule. The following is a breakdown of the food and beverages that are offered for sale in the cafeteria: Station/Area
Sell Most Food Choices
Sell Less Food Choices
Made-to-Order Sandwich Station
6
2
Hot Entrées
5
0
Side Dishes
4
1
Soup
4
0
Pre-made Salads
9
2
Snacks and Desserts
7
3
Total
35
8
Station/Area
Sell Most Beverage Choices
Sell Less Beverage Choices
Beverages
6
3
FOOD CHOICES
Made-to-order sandwich station:
•
Whole grain sub buns (Sell Most)
• • • • •
White sub buns (Sell Less)
• •
Deli turkey (Sell Most)
•
Sauces (e.g., mustard, mayonnaise) (Miscellaneous Items)
Tomatoes (Sell Most) Lettuce (Sell Most) Cucumber (Sell Most) Partly-skimmed mozzarella cheese (Sell Most)
Deli roast beef (Sell Less)
BEVERAGE CHOICES
The food choices in this school cafeteria comply with the School Food and Beverage Policy but the beverage choices do not comply because:
• •
> 80% (81%) of the food choices are Sell Most < 80% (67%) of the beverage choices are Sell Most
There are a variety of ways this school cafeteria could comply with the policy. For example:
• •
Offer an additional six Sell Most beverage choices (12/15 = 80%) Remove two Sell Less beverage choices (1/7 = 14%)
WWW
To access the online learning module for Healthy Venues, Programs and Events, visit www.ontario.ca/healthyschools. This module includes downloadable templates and activities for cafeterias. HEALTHY VENUES, PROGRAMS AND EVENTS
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Healthy Venues, Programs and Events
CATERED FOOD AND BEVERAGES Catered food and beverages are prepared off-site (e.g., lunch programs, pizza, subs) and delivered to the school. All catered food and beverages must comply with the School Food and Beverage Policy.
Conducting a Catered Food and Beverage Assessment To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale.
Applying the 80/20 Rule To determine whether your catered meals meet the 80/20 rule: STEP 4 – Assess each venue, program, and event to determine if the food and beverages offered for sale meet the 80/20 rule. When assessing the food and beverage choices offered for sale, remember: • All food choices are assessed together. • All beverage choices are assessed together. • Food choices are assessed separately from beverage choices. Note: If there are fewer than five food choices, all must be Sell Most choices to comply with the 80/20 rule. The Caterer Checklist (Appendix 6) will help you work with your food service provider to ensure that the food and beverages offered for sale meet the requirements of the School Food and Beverage Policy. The Venues, Programs and Events Assessment Tool (Appendix 10) will help you assess the food and beverages in your school’s catered food and beverage program.
WWW
To access the online learning module for Healthy Venues, Programs and Events, visit www.ontario.ca/healthyschools.This module includes downloadable templates and activities for catered food and beverages.
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SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Healthy Venues, Programs and Events
Example: Catered Lunch Program 1 This catered lunch program provides a menu from which to select each meal. Students choose one entrée, one vegetable, one dessert and one beverage and can order any combination of choices from the menu. An order is made based on the students’ selections and is delivered to the school. This menu has been assessed based on the requirements in the nutrition standards. Entrées:
• • • •
Chicken and rice (Sell Most mixed dish) Veggie burger (Sell Most mixed dish) Spaghetti and meat sauce (Sell Most mixed dish) Ham sandwich (Sell Less mixed dish)
Vegetables:
• • •
Carrots (Sell Most) Green beans (Sell Most) Peas (Sell Most)
Desserts:
• • • •
Low-fat cookie (Sell Less) Yogurt tube (Sell Most) Banana (Sell Most) Apple (Sell Most)
Beverages:
• • • •
2% Milk (Sell Most) 1% Chocolate milk (Sell Most) Bottled water (Sell Most) 100% Orange juice (Sell Most)
FOOD CHOICES
BEVERAGE CHOICES
Total number of food choices = 11
Total number of beverage choices = 4
Sell Most food choices = 9 (81%) Sell Less food choices = 2 (19%)
Sell Most beverage choices = 4 (100%) Sell Less beverage choices = 0 (0%)
This menu complies with the School Food and Beverage Policy because both the food choices and beverage choices meet the 80/20 rule.
HEALTHY VENUES, PROGRAMS AND EVENTS
39
Healthy Venues, Programs and Events
Example: Catered Lunch Program 2 This catered lunch program provides a set menu for students each day. Each meal includes an entrée, vegetable, dessert, and beverage and students do not have the option to alter the daily menu. The meals are delivered to the school based on the number of students involved in the program. Each day’s menu must be assessed separately. This menu has been assessed based on the requirements of the nutrition standards. Monday – Chicken Special: • Chicken and rice (Sell Most mixed dish) • Green beans (Sell Most)
Monday
• •
Yogurt tube (Sell Most) 1% Chocolate milk (Sell Most)
FOOD CHOICES
BEVERAGE CHOICES
Total number of food choices = 3 Sell Most food choices = 3 (100%) Sell Less food choices = 0 (0%)
Total number of beverage choices = 1 Sell Most beverage choices = 1 (100%) Sell Less beverage choices = 0 (0%)
Monday’s menu complies with the School Food and Beverage Policy because all food choices and beverage choices meet the 80/20 rule. Tuesday – Veggie Burger Deluxe: • Veggie burger (Sell Most mixed dish) • Carrots (Sell Most)
Tuesday
• •
Apple (Sell Most) Bottled water (Sell Most)
FOOD CHOICES
BEVERAGE CHOICES
Total number of food choices = 3 Sell Most food choices = 3 (100%) Sell Less food choices = 0 (0%)
Total number of beverage choices = 1 Sell Most beverage choices = 1 (100%) Sell Less beverage choices = 0 (0%)
Tuesday’s menu complies with the School Food and Beverage Policy because all food choices and beverage choices meet the 80/20 rule. Wednesday – Sandwich Special: • Ham sandwich (Sell Less mixed dish) • Celery (Sell Most)
Wednesday
• •
Banana (Sell Most) 2% Milk (Sell Most)
FOOD CHOICES
BEVERAGE CHOICES
Total number of food choices = 3 Sell Most food choices = 2 (67%) Sell Less food choices = 1 (33%)
Total number of beverage choices = 1 Sell Most beverage choices = 1 (100%) Sell Less beverage choices = 0 (0%)
Wednesday’s menu does not comply with the School Food and Beverage Policy because less than 80% of the food choices are from the Sell Most category.
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SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Healthy Venues, Programs and Events
SCHOOL EVENTS Meet-the-teacher nights, family barbecues, fun fairs, sporting events, and dances are examples of school events where food and/or beverages might be sold. Food and beverages offered for sale during school events, on school premises, must comply with the School Food and Beverage Policy.
Conducting an Assessment of School Events To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale.
Applying the 80/20 Rule To determine whether your school event meets the 80/20 rule: STEP 4 – Assess each venue, program, and event to determine if the food and beverages offered for sale meet the 80/20 rule. When assessing the food and beverage choices offered for sale at a school event, remember: • All food choices at the school event are assessed together. • All beverage choices at the school event are assessed together. • Food choices are assessed separately from beverage choices. • Each school event is assessed separately. Refer to the School Event Menu Ideas (Appendix 7) when making decisions about what food and/or beverages to sell. The Venues, Programs and Events Assessment Tool (Appendix 10) will help you assess the food and beverages in your school’s events.
WWW
To access the online learning module for Healthy Venues, Programs and Events, visit www.ontario.ca/healthyschools.This module includes downloadable templates and interactive assessment activities for school events.
HEALTHY VENUES, PROGRAMS AND EVENTS
41
Healthy Venues, Programs and Events
TUCK SHOPS/CANTEENS Tuck shops/canteens provide students with easy access to food and beverages for purchase. Food and beverages offered for sale in tuck shops/canteens must comply with the School Food and Beverage Policy.
Conducting a Tuck Shop/Canteen Assessment To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale.
Applying the 80/20 Rule To determine whether your tuck shop/canteen meets the 80/20 rule: STEP 4 – Assess each venue, program, and event to determine if the food and beverages offered for sale meet the 80/20 rule. When assessing the food and beverage choices offered for sale, remember:
• • • •
All food choices in the tuck shop/canteen are assessed together. All beverage choices in the tuck shop/canteen are assessed together. Food choices are assessed separately from beverage choices. Each tuck shop and/or canteen is assessed separately.
For more ideas on creating healthy tuck shops/canteens, see Tips for Selecting Healthy Food and Beverages for Tuck Shops/Canteens (Appendix 8). The Venues, Programs and Events Assessment Tool (Appendix 10) will help you assess the food and beverages in your school’s tuck shop/canteen. For a sample article to include in your school newsletter, see We’re Tucking into Healthy Grub! (Appendix 9).
WWW
To access the online learning module for Healthy Venues, Programs and Events, visit www.ontario.ca/healthyschools. This module includes downloadable templates and interactive assessment activities for tuck shops/canteens.
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SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Healthy Venues, Programs and Events
VENDING MACHINES Vending machines offer students easy access to food and beverages before, during and after school. Food and beverages offered for sale in all vending machines must comply with the School Food and Beverage Policy. The types of vending machines that might be located in a school include:
• •
Snack vending machines contain non-perishable snack items such as granola bars and pretzels.
• •
Milk vending machines contain milk, chocolate milk, yogurt drinks and yogurt.
Beverage vending machines contain refrigerated non-perishable beverages such as 100% fruit juice and water.
Refrigerated snack vending machines contain food such as sandwiches, yogurt, cheese, salads and fresh fruit.
Conducting a Vending Machine Assessment To determine which category a specific food or beverage fits into, follow these three steps: STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’s Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2). STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List). STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Sell Most, Sell Less, or Not Permitted for Sale.
Applying the 80/20 Rule To determine whether your vending machine meets the 80/20 rule: STEP 4 – Assess each venue, program, and event to determine if the food and beverages offered for sale meet the 80/20 rule. When assessing the food and beverage choices offered for sale, remember: • All food choices in the vending machine are assessed together. • All beverage choices in the vending machine are assessed together. • Food choices are assessed separately from beverage choices. • Each vending machine is assessed separately. The Venues, Programs and Events Assessment Tool (Appendix 10) will help you assess the food and beverages in your school’s vending machines.
HEALTHY VENUES, PROGRAMS AND EVENTS
43
Healthy Venues, Programs and Events
Example:Vending Machine A secondary school beverage vending machine with 40 slots contains the following:
• • • • •
100% orange juice (10 slots) (Sell Most) Low-calorie, caffeine-free iced tea (6 slots) (Sell Less) 100% apple juice (14 slots) (Sell Most) 100% vegetable juice (5 slots) (Sell Most) Bottled water (5 slots) (Sell Most)
BEVERAGE CHOICES
Total number of beverage choices = 5
Sell Most beverage choices = 4 (80%) Sell Less beverage choices = 1 (20%)
This secondary school beverage vending machine complies with the School Food and Beverage Policy because the beverage choices meet the 80/20 rule.
WWW
44
To access the online learning module for Healthy Venues, Programs and Events, visit www.ontario.ca/healthyschools. This module includes downloadable templates and interactive assessment activities for vending machines.
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
IMPLEMENTATION SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
IMPLEMENTATION SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
Implementation
The School Food and Beverage Policy requires school boards to ensure that all food and beverages offered for sale in their schools, for school purposes, meet the nutrition standards. The school board and the school principal play important leadership roles in ensuring that all Ministry of Education policies are implemented. Effective planning at both the school board and school level will assist with the implementation of the School Food and Beverage Policy. Implementation requirements include the following:
•
School boards must comply with Ontario Regulation 200/08, “Trans Fat Standards,” and any other applicable regulations made under the Education Act (Appendix 2). • For more information, visit: http://www.e-laws.gov.on.ca/html/regs/english/elaws_regs_080200_e.htm
•
Principals must take into consideration strategies developed under the school board’s policy on anaphylaxis to reduce the risk of exposure to anaphylactic causative agents. • For more information, visit: http://www.e-laws.gov.on.ca/html/statutes/english/elaws_statutes_05s07_e.htm
•
Food and beverages must be prepared, served, and stored in accordance with Regulation 562, “Food Premises,” as amended, under the Health Protection and Promotion Act. • For more information, visit: http://www.e-laws.gov.on.ca/html/regs/english/elaws_regs_900562_e.htm
•
School boards must ensure that students have access to drinking water during the school day.
•
The diversity of students and staff must be taken into consideration in order to accommodate religious and/or cultural needs.
IMPLEMENTATION
45
Implementation
Roles and Responsibilities – School Board School boards are required to ensure that all food and beverages offered for sale on school premises, for school purposes, meet the requirements of the School Food and Beverage Policy, including the nutrition standards, by September 1, 2011. The successful implementation of the School Food and Beverage Policy requires strong commitment and leadership from the school board. School boards are encouraged to designate a representative to take responsibility for the planning, implementation and monitoring of the School Food and Beverage Policy and ensuring all schools comply with the policy. The school board is responsible for:
•
46
providing training to school board staff, school principals and individuals involved in the implementation to establish a common understanding of the School Food and Beverage Policy
•
ensuring that existing school board policies/guidelines and resources related to the sale of food and beverages in schools meet the requirements of the policy
•
ensuring all contracts related to the sale of food and beverages meet the requirements of the policy
•
monitoring each school’s compliance with the policy.
The school board is encouraged to:
•
involve a broad range of representatives (e.g., school board staff, principals, board of health, school council members, food service providers) in the planning, implementation and monitoring of the policy
•
promote the use of the Foundations for a Healthy School framework to establish a comprehensive approach to healthy eating
•
communicate the requirements of the policy to all groups or individuals involved in the sale of food and/or beverages in schools
•
offer, when available and where possible, food and beverages that are produced in Ontario
•
adopt environmentally friendly practices (e.g., reduce food waste, reuse containers, recycle food scraps)
•
celebrate and communicate successes throughout the implementation process
•
inform principals that offering food or beverages as a reward or as an incentive for good behaviour, achievement, or participation is to be avoided.
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Implementation
Implementation Committee – School Board An implementation committee can assist with the planning, implementation and monitoring of the School Food and Beverage Policy. This committee can help to:
• • • •
conduct a board-wide needs assessment (Appendix 13) develop an implementation plan (Appendix 14) provide regular updates to school board staff plan and/or coordinate training for school principals.
When setting up an implementation committee, you can build on existing committees related to healthy eating and/or food and beverage sales or establish a new committee for the School Food and Beverage Policy. The committee can be made up of a broad range of representatives, including:
• • • • • • • • •
school board staff principals teachers school staff students parents public health staff food service providers other community partners (e.g., local universities or colleges that offer programs related to healthy schools and/or healthy eating).
The following could be used for the first school board implementation meeting: School Board Implementation Committee – Sample Agenda (Appendix 12).
Tip
The school board implementation committee may coordinate regular meetings with a representative from each school’s committee to communicate the school board plans for implementation, share resources and keep the schools up to date on the implementation process. Such meetings also provide the school committee representatives with an opportunity to share successful practices and identify successes and challenges with implementation.
IMPLEMENTATION
47
Implementation
IMPLEMENTATION PLAN – SCHOOL BOARD Conduct a Board-Wide Needs Assessment Before developing your school board implementation plan, conduct a needs assessment at both the school board level (e.g., contacts with food service providers) and the school level (e.g., current status of food and beverages offered for sale in schools). The following can be used to help assess the food and beverages offered for sale in schools:
•
the School Inventory will assist with identifying the venues, programs, and events where food and beverages are offered for sale in each school (Appendix 11).
Develop an Implementation Plan An implementation plan provides the school board with a map to follow to meet the requirements of the School Food and Beverage Policy. The plan should identify priority areas, implementation activities, timelines, and the resources required. It is important for the school board to share its implementation plan with all principals and school board staff. The following can be used to develop a school board plan:
•
48
a School Board Implementation Plan to be completed by the implementation committee (Appendix 14).
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Implementation
Roles and Responsibilities – Schools The school principal is required to ensure that all Ministry of Education policies are implemented in the school. It is important that the principal be involved in the planning, implementation, and monitoring of the School Food and Beverage Policy.
The principal is encouraged to:
•
involve a broad range of representatives (e.g., teachers, school staff, students, parents, board of health, food service providers, other community partners) in the planning, implementation and monitoring of the policy
•
use the Foundations for a Healthy School framework to establish a comprehensive approach to healthy eating in the school
•
communicate the requirements of the policy to all groups or individuals involved in the sale of food and/or beverages in the school
•
offer, when available and where possible, food and beverages that are produced in Ontario
•
adopt environmentally friendly practices (e.g., reduce food waste, reuse containers, recycle food scraps)
•
celebrate and communicate successes throughout the implementation process
•
avoid offering food or beverages as a reward or as an incentive for good behaviour, achievement, or participation
•
support teachers in providing consistent messaging about healthy eating through curriculum instruction
•
provide necessary resources for teachers, school staff, volunteers, school council members, and parents.
The principal is responsible for:
•
•
providing training for school staff, school council members and school community members involved in the sale of food and beverages in the school to establish a common understanding of the School Food and Beverage Policy ensuring that existing school policies/ guidelines and resources related to the sale of food and beverages in schools meet the requirements of the policy
•
assessing and tracking compliance in each venue, program and event where food and/or beverages are sold
•
communicating the status of compliance with the policy to the school board.
IMPLEMENTATION
49
Implementation
Implementation Committee – Schools An implementation committee can assist with the planning, implementation and monitoring of the School Food and Beverage Policy. This committee can help to:
•
conduct a school needs assessment (Appendix 13)
•
develop an implementation plan (Appendix 18)
•
provide regular updates to school staff, school council members and school board staff
•
host an information session outlining the requirements of the School Food and Beverage Policy (e.g., as part of a parent open house, curriculum night or school council meeting)
•
support ongoing communication and celebration.
When setting up an implementation committee, the principal can build on existing committees related to healthy schools and/or healthy eating in the school (e.g., healthy schools committee, divisional teams, school improvement teams, school council) or establish a new committee to look specifically at the implementation of the School Food and Beverage Policy. The following can be used by the school implementation committee:
•
School Implementation Committee – Sample Agenda (Appendix 15)
•
Invitation to Participate in the School Food and Beverage Implementation Committee – Sample (Appendix 16).
The committee can be made up of a broad range of representatives, including:
• • • • • • •
50
teachers school staff students parents public health staff food service providers other community partners (e.g., local universities or colleges that offer programs related to healthy schools and/or healthy eating).
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Implementation
IMPLEMENTATION PLAN – SCHOOLS Conduct a School Needs Assessment Before developing a school implementation plan, it is important to understand what food and beverages are currently being offered for sale in the school (e.g., identify venues, programs and events where food and beverages are sold, determine compliance with 80/20 rule). The following can be used to help assess food and beverage sales in your school:
•
a Special Event Tracker can be filled out to identify which days in the school will be identified as special-event days (Appendix 23)
•
a Venues, Programs and Events Assessment Tool for school principals and other individuals responsible for the sale of food and beverages in the school. This tool will help to determine if the venues, programs and events comply with the School Food and Beverage Policy (Appendix 10)
•
a School Survey for individuals involved in the sale of food and beverages in the school, to identify their needs to successfully implement the School Food and Beverage Policy (Appendix 17)
•
a School Assessment to confirm that each venue, program and event complies with the requirements of the School Food and Beverage Policy – the school survey will provide specific information to assist with this scan (Appendix 13).
Develop an Implementation Plan Implementation plans provide a map to follow to help school staff, school council members, students, parents, and others involved in the sale of food and beverages to learn about, adapt to, and embrace the healthy changes to the food and beverages offered for sale in the school. The plan should identify priority areas, implementation activities, timelines, and the resources required.
•
a sample School Implementation Plan can be used to develop a school plan (Appendix 18).
IMPLEMENTATION
51
PRACTICES TO SUPPORT IMPLEMENTATION SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
PRACTICES TO SUPPORT IMPLEMENTATION SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
Practices to Support Implementation
Take a Comprehensive Approach The school food and beverage policy constitutes a comprehensive approach to the sale of food and beverages in schools province-wide. The implementation of this policy is another important step in creating healthier schools in Ontario. – School Food and Beverage Policy, p. 2
A comprehensive approach to implementation will help reinforce the key concepts taught through the curriculum, provide opportunities for students to extend their learning through school-sponsored activities, engage community partners, and ensure the requirements of the School Food and Beverage Policy are met. To implement the School Food and Beverage Policy, school boards and principals are encouraged to take a comprehensive approach to healthy eating.
The Foundations for a Healthy School framework (Appendix 19) helps school boards and principals with the implementation of the policy in a coordinated, integrated and holistic way. It identifies four components that together represent a comprehensive approach to creating a healthy school:
• • • •
Quality instruction and programs Healthy physical environment Supportive social environment Community partnerships
Practices that can help establish a comprehensive approach:
•
Use the Foundations for a Healthy School framework in the planning process to help understand the scope of initiatives related to healthy eating in the school.
•
Develop an implementation plan that provides information and direction for school staff and volunteers involved with the sale of food and beverages in the school.
•
Identify the resources that are available to support implementation.
•
Use local and school-wide examples when teaching curriculum concepts related to healthy eating.
•
Identify the venues, programs, and events where food and beverages are offered for sale in the school. School boards can also encourage principals to apply the requirements of the School Food and Beverage Policy to food and beverages provided to students.
•
Engage a broad range of representatives in planning, implementation and monitoring.
•
Monitor and review the school board/school implementation plan.
PRACTICES TO SUPPORT IMPLEMENTATION
53
Practices to Support Implementation
Establish a Healthy Eating Environment A healthy school environment enhances student learning and success, and enhances students’ social and emotional well-being. Schools have an important role to play in helping students lead healthier lives, including teaching students the skills to make healthy choices and reinforcing those lessons through school practices. – School Food and Beverage Policy, p.1
The school environment influences students’ attitudes, preferences, and behaviours. Research shows that when nutritionally inadequate food and beverages are available and promoted at school every day, even alongside healthier food and beverages, it becomes difficult for students to have a healthy diet.5 It is important to establish a healthy eating environment in the school that teaches and models healthy eating behaviours. A healthy eating environment reinforces the key messages of the School Food and Beverage Policy and offers students an opportunity to practice the skills they have learned in the curriculum. Practices that can help reinforce a healthy eating environment:
•
Seek input from students, staff, parents, and community partners when determining which food and beverages to offer for sale in the school, taking into consideration the diversity of the school population.
•
Establish a healthy eating committee for students to share their thoughts about the healthy eating environment of the school and the implementation of the policy.
•
Reinforce healthy eating messages taught through the curriculum by: • providing healthy food and beverages for school and classroom celebrations and/or events • ensuring that food or beverages are not used as rewards or incentives.
• •
Include hand washing as part of daily routines. Choose fundraising activities that are unrelated to food or that meet the requirements of the School Food and Beverage Policy.
WWW
The Healthy Schools Recognition Program promotes and celebrates healthy behaviours and practices in Ontario’s schools. Pledge to take on a healthy eating activity at your school – and receive recognition for it. For more information about this program, visit www.ontario.ca/healthyschools
5
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Dietitians of Canada, “School Food and Nutrition Recommendations for Ontario Ministry of Education Regarding Snacks and Beverages Dispensed by Vending Machines,” p. 3, published with Ontario Ministry of Education, Policy/Program Memorandum No. 135, “Healthy Foods and Beverages in Elementary School Vending Machines,” October 20, 2004.
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Practices to Support Implementation
Align with the Curriculum The School Food and Beverage Policy reinforces the knowledge, skills, and attitudes regarding healthy eating that are developed through the various subjects and disciplines in the Ontario curriculum. – School Food and Beverage Policy, p. 2
Learning about healthy eating and nutrition is highly relevant to students’ current and future health. Students benefit most when the information they are learning in the classroom is reinforced in the school, through school policies and guidelines, school-related activities and the behaviours and practices modelled in the school. The curriculum helps students to take personal responsibility for making healthy food choices. Curriculum expectations related to healthy eating and nutrition appear in the following subject area curricula: Subject/Course/Program
Grades
Location in the Curriculum
PRACTICES TO SUPPORT IMPLEMENTATION
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Practices to Support Implementation
Practices that can help connect the healthy eating messages in the curriculum with the School Food and Beverage Policy:
•
56
Plan and implement curriculum lessons that connect the information from the policy to the expectations in the curriculum.
•
Provide hands-on experiences to help students make real connections between what they learn in the classroom and their own lives.
•
Identify areas where healthy eating and nutrition can be integrated into other areas of the curriculum and make linkages between the knowledge and skills being learned.
•
Take the opportunity to discuss topics related to healthy eating and nutrition as they come up in the classroom. This provides an environment where students feel comfortable to ask questions and make real connections between what they learn in the classroom and their own lives.
•
Involve students in promoting key messages related to healthy eating (e.g., announcements, posters, class presentations).
When selecting resources to support the implementation of the School Food and Beverage Policy, school boards and schools should ensure that the content of the resources is aligned with the:
• • •
School Food and Beverage Policy expectations in the Ontario curriculum messaging in Canada’s Food Guide.
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Practices to Support Implementation
Work with Community Partners School boards and schools are encouraged to continue to work with students, parents, school staff, community members, public health professionals, and food service providers to ensure that appropriate strategies are in place to implement the nutrition standards outlined in this memorandum. – School Food and Beverage Policy, p. 5
The implementation plan should include ways to communicate with all individuals involved in the sale of food and beverages in the school (e.g., food service providers, volunteers, parents, school council members, school staff, local business) to ensure that they are aware of the requirements of the policy. Practices that can help develop and sustain community partnerships:
• •
Engage public health personnel or your public health unit early in the process.
•
Meet with volunteers responsible for and/or involved in the sale of food and beverages to ensure that they are aware of the policy requirements.
•
Provide volunteers with the necessary resources to assess a venue, program or event to ensure that it meets the requirements of the policy (Appendix 10).
•
When selecting food service providers, ensure that information in Requests for Proposals is consistent with the School Food and Beverage Policy.
• •
Discuss the requirements of the policy with food service providers.
Include healthy eating, the School Food and Beverage Policy, and special-event days on the school council agenda.
Confirm with food service providers that they are in compliance (Sample Letter of Compliance in Appendix 20).
PRACTICES TO SUPPORT IMPLEMENTATION
57
Practices to Support Implementation
Provide Ongoing Communication The school board and the principal are encouraged to communicate information regarding the School Food and Beverage Policy to all staff, students, parents, community partners, food service providers and other members of the community throughout the planning, implementation, and monitoring process.
•
Make a presentation to school staff and the school council. Such presentations can be incorporated into other board and school events.
•
Display information about the School Food and Beverage Policy and healthy eating on a bulletin board in the school or on the school board/school website.
•
Provide regular updates on the implementation status and next steps at staff and divisional/subject area department meetings and school council meetings.
•
Take time throughout the year to identify achievements and celebrate successes (e.g., designate a healthy food day in the school/school board website, have a healthy family dinner night to raise funds for the school, submit an article to the local paper, invite a local chef in to demonstrate food preparation).
Practices that can help communicate the policy and implementation plan:
•
•
58
Send out an introductory letter to parents outlining the policy and the school board’s/school’s implementation plans. Include key messages about the policy and healthy eating in the school newsletter and/or website (Sample Newsletter/ Website Article Appendix 21).
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MONITORING SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
MONITORING SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
Monitoring
School boards are responsible for monitoring the implementation of the nutrition standards set out in the School Food and Beverage Policy. – School Food and Beverage Policy, p. 5
Monitoring should be a part of your school board and school implementation plan. Implementation should be ongoing so that a principal can confirm with the school board that their school complies with the School Food and Beverage Policy. Practices to support monitoring:
• • •
Outline the school board’s implementation plan and expectations to school principals. Communicate regularly with your superintendent. Discuss current status and next steps at principal meetings.
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GLOSSARY AND APPENDICES SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
GLOSSARY AND APPENDICES SECTION DIVIDER GOES HERE. PLEASE DON’T PRINT THIS PAGE
Glossary
Term
Definition
% Daily Value (DV)
The % Daily Value (DV) is a simple benchmark for evaluating the nutrient content of food quickly and easily. The % DV can be used to determine whether there is a lot or a little of a nutrient in a serving of the food and to compare food products and beverages.6
Anaphylactic Causative Agents
Any food has the potential to cause anaphylaxis. Currently, in Canada, the following nine food account for more than 90% of all reactions: milk, eggs, peanuts, tree nuts, shellfish, fish, soy, sesame seeds, and wheat.7
Caffeine
A chemical that acts as a stimulant and a diuretic (increases urine flow). It is found naturally in coffee beans, tea leaves, cocoa beans (chocolate) and kola nuts (cola), and is added to soft drinks, food, and medicines.8
Calcium
An important mineral for building bone density, preventing bone loss and treating osteoporosis. Calcium also regulates the heartbeat, helps with blood clotting and makes muscles contract. Milk products, fortified soy beverages, dark-green leafy vegetables, and almonds are all sources of calcium.9
Canada’s Food Guide
Developed by Health Canada, Canada’s Food Guide defines and promotes healthy eating for Canadians. It describes what amounts of food people need and what types of food are part of a healthy eating pattern. For more information, visit http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php
Confectionery
In general, these are food items not identified with one of the four food groups in Canada’s Food Guide (e.g., candy, chocolate, licorice, gum). These products generally contain few or no essential nutrients and/or contain high amounts of fat, sugar, and/or sodium. These products are not permitted for sale in schools.
6
Health Canada (2009). Frequently Asked Questions about Nutrition Labelling. Available at http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/educat/te_quest-eng.php#a13
7
Health Canada (2009). It’s Your Health – Food Allergies. Available at http://www.hc-sc.gc.ca/hl-vs/alt_formats/pacrb-dgapcr/pdf/iyh-vsv/food-aliment/allerg-eng.pdf
8
EatRight Ontario (2009). Glossary of Terms. Available at http://www.eatrightontario.ca/en/Glossary.aspx?letter=c
9
Ibid.
GLOSSARY AND APPENDICES
61
Glossary
Term Energy Drinks
Definition
Energy drinks are meant to supply mental and physical stimulation for a short period of time. They usually contain caffeine, taurine (an amino acid, one of the building blocks of protein), and glucuronolactone, a carbohydrate.10 Unlike most food and beverages, energy drinks are regulated as Natural Health Products. Not all energy drinks for sale have been evaluated by Health Canada. If the energy drink has a NPN (Natural Health Product Number), it has been evaluated. Side effects such as rapid heart rate and increases in blood pressure have been reported. Health Canada cautions that children and pregnant or breastfeeding women should avoid energy drinks.11 These products are not permitted for sale in schools.
Food Choices
A food choice is a specific type of food that is offered for sale. Examples of food choices are:
•
An apple is one food choice and an orange is another food choice.
•
A Red Delicious apple is one food choice and a McIntosh apple is another food choice.
•
A bran muffin is one food choice and a banana muffin is another food choice.
•
A whole grain bun is one food choice and a white (enriched) bun is another food choice.
However, five apples of the same variety (e.g., five Empire apples) are not considered five food choices. They would be considered one food choice for the purposes of calculating the 80/20 rule.
10
11
62
Health Canada (2009). It’s Your Health – Safe Use of Energy Drinks. Available at http://www.hc-sc.gc.ca/hl-vs/alt_formats/pacrb-dgapcr/pdf/iyh-vsv/prod/energy-energie-eng.pdf Dietitians of Canada (2009). Energy Drinks –What you need to know. Available at http://www.dietitians.ca/resources/resourcesearch.asp?fn=view&contentid=5799&resource_resourcetype=FAQ (Frequently%20asked%20question)%20&resource_language=English
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Glossary
Term Food Label
Definition
A food label is a means of communicating product information between buyers and sellers. It is one of the primary means by which consumers differentiate between individual foods and brands to make informed purchasing choices. It provides basic product information (including common name, list of ingredients, net quantity, durable life date, grade/quality, country of origin and name and address of manufacturer, dealer or importer). With certain exceptions, all food labels must contain a Nutrition Facts table and an ingredient list. Health Canada and the Canadian Food Inspection Agency (CFIA) carry joint responsibility for federal food labelling policies in Canada under the Food and Drug Act.12
Ingredient List
The ingredient list is mandatory on pre-packaged food. All of the ingredients for a food are listed in descending order by weight. The list of ingredients is also a source of information for people who want to avoid certain ingredients or verify the presence of an ingredient in a food.13
Major Ingredients
For the purposes of the School Food and Beverage Policy, 2010, major ingredients are any products that are identified in one of the food groups (i.e.,Vegetables and Fruit, Grain Products, Milk and Alternatives, Meat and Alternatives) or beverage groups, unless used in limited amounts as defined in the Miscellaneous Items group in the nutrition standards. All pizza toppings are considered major ingredients.
12
Canadian Food Inspection Agency (2007). Guide to Food Labelling and Advertising, s.1.4. Available at http://www.inspection.gc.ca/english/fssa/labeti/guide/ch1e.shtml
13
Health Canada (2009). Interactive Nutrition Label: Get the Facts. Available at http://www.hc-sc.gc.ca/fn-an/alt_formats/hpfb-dgpsa/pdf/label-etiquet/inl-eni-eng.pdf
GLOSSARY AND APPENDICES
63
Glossary
Term
64
Definition
Minor Ingredient
For the purposes of the School Food and Beverage Policy, 2010 minor ingredients are typically used as dressings, condiments and gravies. These ingredients can be used but only in limited amounts, as defined in the Miscellaneous Items group in the nutrition standards.
Miscellaneous Items
For the purposes of the School Food and Beverage Policy, 2010, miscellaneous items are considered to be products that are used in limited amounts (e.g., condiments, sauces, dips, oils, dressings) or not permitted for sale in schools (i.e., confectionery).
Mixed Dishes
Products in this category contain more than one major ingredient (e.g., pizza, pasta, soup, salads, sandwiches). Nutrition criteria have been set out for “Mixed Dishes With a Nutrition Facts Table” and “Mixed Dishes Without a Nutrition Facts Table” under the nutrition standards for food.
Not Permitted For Sale
Products in this category generally contain few or no essential nutrients and/or contain high amounts of fat, sugar, and/or sodium (e.g., deep-fried and other fried foods, confectionery). Food and beverages in this category must not be sold in schools.
Nutrition Facts Table
The Nutrition Facts table is mandatory on pre-packaged food, with some exemptions. The Nutrition Facts table has a consistent format and provides information on calories and 13 nutrients, including fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fibre, sugars, protein, vitamin A, vitamin C, calcium and iron.14
Saturated Fat
Saturated fat is found in products made from animals, such as fatty cuts of meat, poultry with the skin, lard, higher fat milk, cheese and yogurt. Saturated fat is also found in some vegetable oils, including coconut and palm kernel oils.15
Sell Less
Products in this category may have slightly higher amounts of fat, sugar, and/or sodium than food and beverages in the Sell Most category. They must make up no more than 20 per cent of all food choices and all beverage choices that are available for sale in all venues, through all programs, and at all events.
14
Health Canada (2007). Nutrition Labelling. Available at http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/educat/te_quest-eng.php#a1
15
EatRight Ontario (2009). Facts on Fats. Available at http://www.eatrightontario.ca/en/viewdocument.aspx?id=57
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Glossary
Term
Definition
Sell Most
Products in this category are the healthiest options and generally have higher levels of essential nutrients and lower amounts of fat, sugar, and/or sodium. They must make up at least 80 per cent of all food choices and all beverage choices that are available for sale in all venues, through all programs, and at all events.
Special-Event Days
A school principal, in consultation with the school council, may designate up to ten days (or fewer, as determined by the school board) as special-event days on which food and beverages sold in schools would be exempt from the nutrition standards. Principals are also encouraged to consult with their students in making these decisions. Schools are encouraged to consider selling food and beverages that meet the nutrition standards or using non-food-related items for all celebrations.
Sugar
Sugars are carbohydrates. Look for other words for sugar in the ingredient list, such as glucose, fructose, sucrose, dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey, and concentrated fruit juice. Added sugars are defined as sugars or syrups that are added to food during processing or preparation. Naturally occurring sugars include sugars present in milk (i.e., lactose) and fruit (e.g., fructose). Added sugars are not chemically different from naturally occurring sugars. Many food and beverages that are major sources of added sugars have lower nutrient densities compared with food and beverages that are major sources of naturally occurring sugars.16
Trans Fat
A specific type of fat that is formed when liquid fats are made into solid fats by the addition of hydrogen atoms through a process called hydrogenation. Small amounts of trans fats are found naturally in certain animal-based products. Consumption of trans fat can increase your risk of developing heart disease.17 School boards must comply with Ontario Regulation 200/08, “Trans Fat Standards.”
16
Institute of Medicine of the National Academies (2006). Dietary Reference Intakes:The essential guide to nutrient requirements. Part II: Energy, macronutrients, water and physical activity – Dietary Carbohydrates: Sugars and Starches, p. 104. The National Academies Press: Washington, D.C.
17
EatRight Ontario (2009). Glossary of Terms. Available at http://www.eatrightontario.ca/en/Glossary.aspx?letter=t
GLOSSARY AND APPENDICES
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Appendices
APPENDIX 1: SCHOOL FOOD AND BEVERAGE POLICY Ministry of Education
Date of Issue: October 4, 2010
Policy/Program Memorandum No. 150 Effective: Until revoked or modified
Subject:
SCHOOL FOOD AND BEVERAGE POLICY
Application:
Directors of Education Supervisory Officers and Secretary-Treasurers of School Authorities Principals of Elementary Schools Principals of Secondary Schools Principals of Provincial and Demonstration Schools
Reference:
This memorandum replaces Policy/Program Memorandum No. 150, January 15, 2010.
INTRODUCTION The Ontario government is committed to making schools healthier places for students in order to establish the conditions needed to realize the potential of all students. A healthy school environment enhances student learning and success, and enhances students’ social and emotional well-being. Schools have an important role to play in helping students lead healthier lives, including teaching students the skills to make healthy choices and reinforcing those lessons through school practices. The purpose of this memorandum is to set out nutrition standards for food and beverages sold in publicly funded elementary and secondary schools in Ontario. APPLICATION School boards1 are required to ensure that all food and beverages sold on school premises for school purposes meet the requirements of this memorandum, including the nutrition standards set out in the Appendix to this memorandum, by September 1, 2011. The nutrition standards apply to all food and beverages sold in all venues (e.g., cafeterias, vending machines, tuck shops), through all programs (e.g., catered lunch programs), and at all events (e.g., bake sales, sports events). The standards do not apply to food and beverages that are: • offered in schools to students at no cost; • brought from home or purchased off school premises and are not for resale in schools; • available for purchase during field trips off school premises; • sold in schools for non-school purposes (e.g., sold by an outside organization that is using the gymnasium after school hours for a non-school–related event); • sold for fundraising activities that occur off school premises; • sold in staff rooms.
1. In this memorandum, school board(s) and board(s) refer to district school boards and school authorities.
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Appendices
Appendix 1 (continued) Ministry of Education Page 2
Policy/Program Memorandum No. 150
LEGISLATIVE AUTHORITY Paragraphs 29.3 and 29.4 of subsection 8(1) of the Education Act provide the Minister of Education with the authority to establish a policy with respect to nutrition standards for food and beverages and for any ingredient contained in food and beverages provided on school premises or in connection with a school-related activity, and to require school boards to comply with the policy. RATIONALE FOR A SCHOOL FOOD AND BEVERAGE POLICY The school food and beverage policy contributes to improved education and health outcomes for all students. Research shows that “health and education success are intertwined: schools cannot achieve their primary mission of education if students are not healthy”2 and that “healthy eating patterns in childhood and adolescence promote optimal childhood health, growth, and intellectual development”.3 The school environment profoundly influences students’ attitudes, preferences, and behaviours. Research also shows that when nutritionally inadequate food and beverages are available and promoted at school every day, even along with healthier food and beverages, it becomes increasingly difficult for students to have a healthy diet.4 The implementation of the school food and beverage policy in Ontario’s publicly funded schools will contribute to reducing students’ risk of developing serious, chronic diseases, such as heart disease, type 2 diabetes, and certain types of cancer. The school food and beverage policy constitutes a comprehensive approach to the sale of food and beverages in schools province-wide. The implementation of this policy is another important step in creating healthier schools in Ontario.5 It also reinforces the knowledge, skills, and attitudes regarding healthy eating that are developed through the various subjects and disciplines in the Ontario curriculum.
2. M. M. Storey, M. S. Nanney, and M. B. Schwartz, “Schools and Obesity Prevention: Creating School Environments and Policies to Promote Healthy Eating and Physical Activity”, The Milbank Quarterly, 87(1), (2009), p. 72. 3. Centers for Disease Control and Prevention, Guidelines for School Health Programs to Promote Lifelong Healthy Eating, MMWR 1996;45 (No. RR-9), p. 1. 4. Dietitians of Canada, “School Food and Nutrition Recommendations for Ontario Ministry of Education Regarding Snacks and Beverages Dispensed by Vending Machines”, p. 3, published with Ontario Ministry of Education, Policy/Program Memorandum No. 135, “Healthy Foods and Beverages in Elementary School Vending Machines”, October 20, 2004. 5. For further information, see Foundations for a Healthy School, at www.ontario.ca/healthyschools
GLOSSARY AND APPENDICES
67
Appendices
Appendix 1 (continued) Ministry of Education Page 3
Policy/Program Memorandum No. 150
NUTRITION STANDARDS The nutrition standards embody the principles of healthy eating outlined in Canada’s Food Guide, and are intended to ensure that the food and beverages sold in schools contribute to students’ healthy growth and development. The nutrition standards for food and beverages are set out within the following two sections: Nutrition Standards for Food. Food is divided into “Vegetables and Fruit”, “Grain Products”, “Milk and Alternatives”, and “Meat and Alternatives”, following Canada’s Food Guide. There are also “Mixed Dishes”, for products that contain more than one major ingredient (e.g., pizza, pasta, soup, salads, and sandwiches), and “Miscellaneous Items”, for items that are to be used in limited amounts (e.g., condiments, sauces, dips, oils, dressings) and for confectionery, which is not permitted for sale (e.g., candy, chocolate). Nutrition Standards for Beverages. Standards for beverages are provided separately for elementary schools and secondary schools. The above two sections outline nutrition criteria6 that food and beverages must meet in order to be sold in schools. The nutrition criteria are provided in the following categories: Sell Most (≥ 80%). Products in this category are the healthiest options and generally have higher levels of essential nutrients and lower amounts of fat, sugar, and/or sodium. They must make up at least 80 per cent of all food choices7 that are available for sale in all venues, through all programs, and at all events. The same requirement applies to beverage choices. 8 Sell Less (≤ 20%). Products in this category may have slightly higher amounts of fat, sugar, and/or sodium than food and beverages in the “Sell Most” category. They must make up no more than 20 per cent of all food choices that are available for sale in all venues, through all programs, and at all events. The same requirement applies to beverage choices. Not Permitted for Sale. Products in this category generally contain few or no essential nutrients and/or contain high amounts of fat, sugar, and/or sodium (e.g., deep-fried and other fried foods, confectionery). Food and beverages in this category may not be sold in schools. Often a type of food or beverage (e.g., bread, meat, cheese) will fit in all three of the above categories, depending on its nutritional value. To determine whether a specific product may be sold in schools, it is
6. The nutrition criteria are based on scientific research, on the Canadian Food Inspection Agency’s Guide to Labelling and Advertising (http://www.inspection.gc.ca/english/fssa/labeti/guide/toce.shtml), on a cross-jurisdiction scan, and on market research on available food and beverage products. 7. The following are examples of food choices: a bran muffin is one food choice and a banana muffin is another food choice; an apple is one food choice and an orange is another food choice. 8. The following are examples of beverage choices: plain milk is one beverage choice and chocolate milk is another beverage choice; orange juice is one beverage choice and apple juice is another beverage choice.
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Appendices
Appendix 1 (continued) Ministry of Education Page 4
Policy/Program Memorandum No. 150
necessary to read the information on the food label – particularly the Nutrition Facts table and the ingredient list – and compare this information with the nutrition criteria. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying. EXEMPTION FOR SPECIAL-EVENT DAYS The school principal may designate up to ten days (or fewer, as determined by the school board) during the school year as special-event days on which food and beverages sold in schools would be exempt from the nutrition standards outlined in this memorandum. The school principal must consult with the school council prior to designating a day as a special-event day. School principals are encouraged to consult with their students in making these decisions. Notwithstanding this exemption, on special-event days, schools are encouraged to sell food and beverages that meet the nutrition standards set out in this memorandum. ADDITIONAL REQUIREMENTS The following requirements must also be met: • School boards must comply with Ontario Regulation 200/08, “Trans Fat Standards”, and any other applicable regulations made under the Education Act. • Principals must take into consideration strategies developed under the school board’s policy on anaphylaxis to reduce the risk of exposure to anaphylactic causative agents. • Food and beverages must be prepared, served, and stored in accordance with Regulation 562, “Food Premises”, as amended, made under the Health Protection and Promotion Act. • School boards must ensure that students have access to drinking water during the school day. • The diversity of students and staff must be taken into consideration in order to accommodate religious and/or cultural needs. PRACTICES FOR CONSIDERATION Boards and schools should take into consideration the following when food or beverages are sold or provided in schools: • Offer, when available and where possible, food and beverages that are produced in Ontario. • Be environmentally aware (e.g., reduce food waste, reuse containers, recycle food scraps). • Avoid offering food or beverages as a reward or an incentive for good behaviour, achievement, or participation.
GLOSSARY AND APPENDICES
69
Appendices
Appendix 1 (continued) Ministry of Education Page 5
Policy/Program Memorandum No. 150
IMPLEMENTATION AND MONITORING Any existing school board policies or guidelines related to food and beverages sold in schools must be in accordance with this memorandum. The ministry recognizes that there may be differences in approaches and implementation at the local level. School boards and schools are encouraged to continue to work with students, parents, school staff, community members, public health professionals, and food service providers to ensure that appropriate strategies are in place to implement this memorandum. School boards are encouraged to consult with their board of health to implement the nutrition standards. Under Ontario Public Health Standards, 2008, boards of health have a mandate to work with school boards and schools on healthy eating in schools. School boards are responsible for monitoring the implementation of this memorandum. At the end of the 2010–11 school year, school boards will be required to attest that they will be in full compliance with this memorandum on September 1, 2011. For more information on support that is available to assist with implementation, see www.ontario.ca/healthyschools
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Fresh, Frozen, Canned, and Dried Vegetables and Fruit
Examples: • Fresh or frozen vegetables with little or no added salt • Fresh or frozen fruit with no added sugar • Canned vegetables • Canned fruit packed in juice or light syrup • Unsweetened apple sauce • Some low-fat frozen potato products, including French fries • Some dried fruit and 100% fruit leathers*
Sugar** is the first item on the ingredient list or Fat: > 5g or Saturated fat: > 2g or Sodium: > 480mg Examples: • Vegetable and fruit products prepared with higher amounts of fat, sugar, and/ or salt, including deep-fried vegetables • Some packaged frozen and deep-fried potato products, including hash browns and French fries • Some fruit snacks made with juice (e.g., gummies, fruit rolls)
Examples: • Some dried fruit and 100% fruit leathers • Lightly seasoned or sauced vegetables and fruit • Some prepared mixed vegetables
Nutrition Criteria
Not Permitted for Sale
Vegetable or fruit is the first item on the ingredient list and Fat: ≤ 5g and Saturated fat: ≤ 2g and Sodium: ≤ 480mg
Nutrition Criteria
Nutrition Criteria
Vegetable or fruit is the first item on the ingredient list and Fat: ≤ 3g and Sodium: ≤ 360mg
Sell Less (≤ 20%)
Sell Most (≥ 80%)
• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. • See the section “Nutrition Standards for Beverages” for the nutrition criteria for vegetable and fruit juices and juice blends. • Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.
VEGETABLES AND FRUIT
All food sold in schools must meet the standards set out in Ontario Regulation 200/08, “Trans Fat Standards”, made under the Education Act.
Nutrition Standards for Food
Products in the “Sell Less” category must make up no more than 20 per cent of all food choices and no more than 20 per cent of all beverage choices that are available for sale in all venues, through all programs, and at all events on school premises.
Products in the “Sell Most” category must make up at least 80 per cent of all food choices and at least 80 per cent of all beverage choices that are available for sale in all venues, through all programs, and at all events on school premises.
Read the information on the food label – particularly the Nutrition Facts table and the ingredient list – and compare this information with the nutrition criteria outlined below in order to determine whether a food or beverage may be sold at the school.
APPENDIX: NUTRITION STANDARDS FOR ONTARIO SCHOOLS
Appendices
Appendix 1 (continued)
GLOSSARY AND APPENDICES
71
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Fat: > 3g or Sodium: > 480mg Examples: • Whole, crushed, or diced tomatoes that are higher in fat or sodium • Pasta sauce that is higher in fat or sodium Fat: > 5g or Saturated fat: > 2g or Sodium: > 480mg
Fat: ≤ 5g and Saturated fat: ≤ 2g and Sodium: ≤ 480mg
Examples: Examples: • Some vegetable chips (e.g., potato, carrot) • Some vegetable chips that are higher in fat or sodium • Some fruit chips (e.g., banana, apple, pear) • Some fruit chips that are higher in fat or sodium
Examples: • Some whole, crushed, or diced tomatoes • Some pasta sauce
Fat: ≤ 3g and Sodium: ≤ 240mg
Examples: • Some lower-fat, lower-sodium vegetable chips (e.g., potato, carrot) • Some lower-fat, lower-sodium fruit chips (e.g., banana, apple, pear)
Nutrition Criteria
Fat: ≤ 3g and Sodium: ≤ 480mg
Nutrition Criteria
Nutrition Criteria
Not Permitted for Sale
**Look for other words for sugar, such as glucose, fructose, sucrose, dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey, and concentrated fruit juice.
*Food high in sugars and starches (natural or added) can leave particles clinging to the teeth and put dental health at risk.Vegetable and fruit choices of particular concern include fruit leathers, dried fruit, and chips (potato or other). It is suggested that these foods be eaten only at meal times and that foods that clear quickly from the mouth be eaten at snack times, such as fresh (raw or cooked), canned, or frozen vegetables or fruit.
Vegetable and Fruit Chips
Canned Tomatoes and Tomato-Based Products
Sell Less (≤ 20%)
Sell Most (≥ 80%)
Vegetables and Fruit (continued)
Appendices
Appendix 1 (continued)
Fat: ≤ 10g and Saturated fat: ≤ 2g and Fibre: ≥ 2g Examples: • Some muffins, cookies, grain based bars, snacks • Some waffles and pancakes
Examples: • Some muffins, cookies, grain based bars • Some whole grain waffles and pancakes
Examples: • Some pasta, rice, and other grains
Examples: • Whole wheat or white (enriched) pasta, including couscous • White, brown, and wild rice, rice noodles, and soba noodles • Quinoa, bulgur, wheat berries, spelt, and other whole grains
Fat: ≤ 5g and Saturated fat: ≤ 2g and Fibre: ≥ 2g
Fat: ≤ 5g and Saturated fat: ≤ 2g and Sodium: ≤ 480mg
Fat: ≤ 3g and Saturated fat: ≤ 2g and Sodium: ≤ 240mg
Pasta, Rice, and Other Grains
Baked Goods
Fat: > 5g or Saturated fat: > 2g or Sodium: > 480mg
Examples: • White (enriched) breads, including buns, bagels, English muffins, rolls, naan, pitas, Examples: tortillas, chapattis, rotis, bannock • Whole grain breads, including buns, bagels, • White (enriched) pizza dough English muffins, rolls, naan, pitas, tortillas, chapattis, rotis, bannock • Whole grain pizza dough and flatbread
Examples: • Most croissants, danishes, cakes, doughnuts, pies, turnovers, pastries • Some cookies and squares
Fat: > 10g or Saturated fat: > 2g or Fibre: < 2g
Examples: • Some pasta, rice, and other grains that are higher in fat, saturated fat, or sodium
Examples: • White breads that are higher in fat or sodium • Some cheese breads, scones, and biscuits
Whole grain is the first item on the ingredient list and Saturated fat: ≤ 2g and Sodium: ≤ 240mg and Fibre: ≥ 2g
Bread Saturated fat: > 2g or Sodium: > 480mg
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria Saturated fat: ≤ 2g and Sodium: ≤ 480mg
Not Permitted for Sale
Sell Less (≤ 20%)
Sell Most (≥ 80%)
• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. • Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.
GRAIN PRODUCTS
Appendices
Appendix 1 (continued)
GLOSSARY AND APPENDICES
73
74
Cereals
Grain-Based Snacks
Examples: • Some breakfast cereals
Examples: • Some breakfast cereals, including oatmeal, some granola, and cold cereals containing fibre
Examples: • Crackers, pretzels, and popcorn higher in fat and sodium • Most corn chips and other snack mixes Whole grain is not the first item on the ingredient list or Saturated fat: > 2g or Fibre: < 2g
Examples: • Some crackers, pretzels, and popcorn
Examples: • Some whole grain crackers, pita chips, and flatbreads • Some packaged crackers and popcorn
Fat: > 5g or Saturated fat: > 2g or Sodium: > 480mg
Nutrition Criteria
Not Permitted for Sale
Whole grain is the first item on the ingredient list and Saturated fat: ≤ 2g and Fibre: ≥ 2g
Fat: ≤ 5g and Saturated fat: ≤ 2g and Sodium: ≤ 480mg
Nutrition Criteria
Nutrition Criteria
Fat: ≤ 3g and Saturated fat: ≤ 2g and Sodium: ≤ 240mg
Sell Less (≤ 20%)
Sell Most (≥ 80%)
Grain Products (continued)
Appendices
Appendix 1 (continued)
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Examples: • Yogurt higher in fat, such as Balkan-style Sodium: > 480mg or Calcium: < 15% DV Examples: • Some processed cheese products • Most cream cheese
Fat: > 5g or Sodium: > 360mg or Calcium: < 5% DV Examples: • Some puddings • Most frozen desserts high in fat and sugar, including ice cream, ice cream bars, ice cream cakes, and ice cream sandwiches
Sodium: ≤ 480mg and Calcium: ≥ 15% DV Examples: • Most hard and soft, non- processed cheese, including cheddar, mozzarella, brick, parmesan, some feta, Monterey jack, havarti, and gouda; cottage cheese, cheese curds, and cheese strings Fat: ≤ 5g and Sodium: ≤ 360mg and Calcium: ≥ 5% DV Examples: • Some frozen yogurt, puddings, custards, ice milk, gelato
Examples: • Plain and flavoured yogurt, yogurt tubes
Fat: ≤ 20% M.F. and Sodium: ≤ 360mg and Calcium: ≥ 15% DV***
Examples: • Cheeses lower in fat and sodium, including part-skim mozzarella, light cheddar, some Swiss and ricotta
Fat: > 3.25% M.F. or > 3g
Nutrition Criteria
Not Permitted for Sale
Fat: ≤ 3.25% M.F.* or ≤ 3g
Nutrition Criteria
Nutrition Criteria
*M.F. = Milk Fat. The amount can be found on the front of the food label. **Encourage selection of lower-fat cheese options. ***DV = Daily Value.
Milk-Based Desserts
Cheese**
Yogurt/Kefir
Sell Less (≤ 20%)
Sell Most (≥ 80%)
• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. • See the section “Nutrition Standards for Beverages” for the nutrition criteria for fluid milk and fluid milk alternatives.
MILK AND ALTERNATIVES
Appendices
Appendix 1 (continued)
GLOSSARY AND APPENDICES
75
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SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Eggs
Fish
Deli (Sandwich) Meat
Fresh and Frozen Meat
Examples: • Some lean deli meat Fat: ≤ 12g and Sodium: ≤ 480mg
Examples: Examples: • Some frozen, breaded fish (e.g., fish sticks) • Some breaded or battered fish higher in added fat or sodium • Fresh, frozen, or canned fish • Fresh or frozen fish with a higher mercury content*
Examples: • Some lean deli meat
Fat: ≤ 8g and Sodium: ≤ 480mg
Examples: • Fresh, frozen, or canned fish
Fat: ≤ 7g and Sodium: ≤ 480mg
Fat: ≤ 5g and Sodium: ≤ 600mg
Fat: ≤ 5g and Sodium: ≤ 480mg
Fat: > 7g or Sodium: > 480mg
Fat: > 12g or Sodium: > 480mg
Examples: • Deli meat higher in fat or sodium
Fat: > 5g or Sodium: > 600mg
Examples: • Meat that contains higher amounts of fat or sodium, including chicken wings, bacon, pork and beef ribs • Some wieners • Most pepperoni sticks • Most beef/turkey jerk products
Examples: • Lean ground meat • Beef, goat, lamb, pork, or poultry • Some breaded chicken strips and nuggets • Some meatballs • Some hamburger patties
Examples: • Extra-lean ground meat • Lean beef, goat, lamb, pork, or poultry • Some breaded chicken strips and nuggets • Some lean meatballs • Some lean hamburger patties
Fat: > 14g or Sodium: > 480mg
Nutrition Criteria
Fat: ≤ 14g and Sodium: ≤ 480mg
Nutrition Criteria
Nutrition Criteria
Not Permitted for Sale
Fat: ≤ 10g and Sodium: ≤ 480mg
Sell Less (≤ 20%)
Sell Most (≥ 80%)
• Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label. • Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.
MEAT AND ALTERNATIVES
Appendices
Appendix 1 (continued)
Coated with candy, chocolate, sugar, and/or yogurt or Sodium: > 480mg Examples: • Coated nuts • Some roasted and salted nuts
Fat: > 8g or Sodium: > 480mg or Protein: < 10g Examples: • Some vegetarian products high in sodium • Some meat alternatives that are higher in fat or sodium or lower in protein
Examples: • Nut, legume, and seed butters, including peanut, almond, walnut, soy, sesame, and sunflower • Nuts and seeds, including almonds, walnuts, peanuts, sunflower seeds, pumpkin seeds (papitas)
Fat: ≤ 8g and Sodium: ≤ 480mg and Protein: ≥ 10g
Examples: • Some vegetarian burgers, simulated meat strips, veggie meatballs, veggie ground round, veggie wieners and sausages, tofu and tempeh • Beans and lentils
Nutrition Criteria
Not coated with candy, chocolate, sugar, or yogurt and Sodium: ≤ 480mg
Nutrition Criteria
Nutrition Criteria
Not Permitted for Sale
*Certain types of fish may contain levels of mercury that can be harmful to human health. Fish caught in local lakes and streams may have different levels of mercury from those found in stores. Canned “light” tuna contains less mercury than “white” or “albacore” tuna, and salmon generally has low levels of mercury. See Health Canada’s website for continually updated information and a list of fish with low levels of mercury, at http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/environ/mercur/cons-adv-etud-eng.php
Meat Alternatives, such as Tofu, Beans, and Lentils
Nuts, Protein Butters, and Seeds
Sell Less (≤ 20%)
Sell Most (≥ 80%)
Meat and Alternatives (continued)
Appendices
Appendix 1 (continued)
GLOSSARY AND APPENDICES
77
78
Fat: > 5g or Saturated fat: > 2g or Sodium: > 720mg
Fat: ≤ 5g and Saturated fat: ≤ 2g and Sodium: ≤ 720mg Fat: ≤ 7g and Saturated fat: ≤ 2g and Sodium: ≤ 360mg
Fat: ≤ 3g and Sodium: ≤ 720mg and Fibre: ≥ 2g
Fat: ≤ 5g and Saturated fat: ≤ 2g and Sodium: ≤ 360mg and Fibre: ≥ 2g
Soups
Side Dishes (e.g., grain and/or vegetable salads)
Fat: > 7g or Saturated fat: > 2g or Sodium: > 360mg
Fat: > 15g or Saturated fat: > 7g or Sodium: > 960mg or Fibre: < 2g or Protein: < 7g
Fat: ≤ 15g and Saturated fat: ≤ 7g and Sodium: ≤ 960mg and Fibre: ≥ 2g and Protein: ≥ 7g
Fat: ≤ 10g and Saturated fat: ≤ 5g and Sodium: ≤ 960mg and Fibre: ≥ 2g and Protein: ≥ 10g
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Entrées (e.g., frozen pizza, sandwiches, pasta, hot dogs)
Not Permitted for Sale
Sell Less (≤ 20%)
Sell Most (≥ 80%)
• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list provided by the supplier. • Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.
Mixed Dishes With a Nutrition Facts Table
Note: Mixed dishes are products that contain more than one major ingredient.
MIXED DISHES
Appendices
Appendix 1 (continued)
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Mixed Dishes Without a Nutrition Facts Table
All major ingredients* are from the “Sell Most ” category.
All major ingredients* are from the “Sell Most ” category.
Soups
Side Dishes (e.g., grain and/or vegetable salads)
One or more major ingredients are from the “Sell Less ” category.
One or more major ingredients are from the “Sell Less ” category.
One or more major ingredients are from the “Sell Less ” category.
Cannot be sold if prepared with any ingredients from the “Not Permitted for Sale” category.
Cannot be sold if prepared with any ingredients from the “Not Permitted for Sale” category.
Cannot be sold if prepared with any ingredients from the “Not Permitted for Sale” category.
*A major ingredient is any product that is identified in one of the food groups set out in the nutrition standards – that is,Vegetables and Fruit, Grain Products, Milk and Alternatives, and Meat and Alternatives. All pizza toppings are considered major ingredients.
All major ingredients* are from the “Sell Most ” category.
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Entrées (e.g., pizza, sandwiches, pasta, hot dogs)
Not Permitted for Sale
Sell Less (≤ 20%)
Sell Most (≥ 80%)
• For every ingredient used, refer to the nutrition criteria in this appendix for the appropriate food groups. • Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.
Mixed Dishes (continued)
Appendices
Appendix 1 (continued)
GLOSSARY AND APPENDICES
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≤ 15ml (1 tbsp) ≤ 60ml (4 tbsp) ≤ 30ml (2 tbsp) ≤ 5ml (1 tsp) ≤ 15ml (1 tbsp) ≤ 15ml (1 tbsp)
Condiments and Spreads
Gravies and Sauces
Dips
Fats
Oils and Dressings
Other (e.g., chocolate chips, coconut, olives, parmesan cheese)
Popsicles and freezies, if not prepared with 100% juice
Gummies
Gum
Licorice
Energy bars
Chocolate
Candy
Not Permitted for Sale: Confectionery (Examples)
Serving Size
Ingredients
• Choose products that are lower in fat and/or sodium.
• The following are considered minor ingredients and are to be used in limited amounts, as defined under “Serving Size”.
Minor Ingredients
MISCELLANEOUS ITEMS
Appendices
Appendix 1 (continued)
Fat: > 3.25% M.F. or > 3g or Container size: > 250ml
< 100% juice, pulp, or purée or Sugar in the ingredient list or Container size: > 250ml Fat: > 2% M.F. or > 5g or Sugar: > 28g or Calcium: < 25% DV or Container size: > 250ml
Fat: ≤ 2% M.F.* or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV** and Container size: ≤ 250ml
Fat: ≤ 3.25% M.F. or ≤ 3g and Container size: ≤ 250ml
Fortified with calcium and vitamin D and Container size: ≤ 250ml
100% juice, pulp, or purée and Unsweetened/No sugar added and Container size: ≤ 250ml
Fat: ≤ 2% M.F. or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV and Container size: ≤ 250ml
Milk and Milk-Based Beverages (Plain or Flavoured)
Yogurt Drinks
Soy/Milk Alternative Beverages (Plain or Flavoured)
Juices or Blends: Vegetable or Fruit
Hot Chocolate
GLOSSARY AND APPENDICES
*M.F. = Milk Fat. The amount can be found on the front of the food label. **DV = Daily Value.
All Other Beverages
Other Beverages (e.g., soft drinks; flavoured water; “juice-ades”, such as lemonade, limeade)
Coffee and Tea Iced Tea Energy Drinks Sports Drinks
All All All All
Coffee and Tea Iced Tea Energy Drinks Sports Drinks
Unfortified or Container size: > 250ml
Fat: > 2% M.F. or > 5g or Sugar: > 28g or Calcium: < 25% DV or Container size: > 250ml
Plain
Nutrition Criteria
Nutrition Criteria
Nutrition Criteria
Water
Not Permitted for Sale
Sell Less (≤ 20%)
Sell Most (≥ 80%)
Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label.
Beverages – Elementary Schools
Separate beverage standards are provided for elementary and secondary schools. All beverages sold in schools must meet the standards set out in Ontario Regulation 200/08, “Trans Fat Standards”, made under the Education Act.
Nutrition Standards for Beverages
Appendices
Appendix 1 (continued)
81
82 Fat: > 3.25% M.F. or > 3g
< 100% juice, pulp, or purée or Sugar in the ingredient list Fat: > 2% M.F. or > 5g or Sugar: > 28g or Calcium: < 25% DV
Fat: ≤ 3.25% M.F. or ≤ 3g
Fortified with calcium and vitamin D
100% juice, pulp, or purée and Unsweetened/No sugar added
Fat: ≤ 2% M.F. or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV
Yogurt Drinks
Soy/Milk Alternative Beverages (Plain or Flavoured)
Juices or Blends: Vegetable or Fruit
Hot Chocolate
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
* Milk can be sold in containers that hold multiple servings. ** M.F. = Milk Fat. The amount can be found on the front of the food label. *** DV = Daily Value.
Calories: ≤ 40 and Caffeine-free
Calories: > 40 or with caffeine
All Sports Drinks
Sports Drinks
Other Beverages (e.g., soft drinks; flavoured water; “juice-ades”, such as lemonade, limeade)
All Energy Drinks
Calories: > 40 or Caffeinated
Calories: ≤ 40 and Decaffeinated
Iced Tea
Energy Drinks
Caffeinated
Decaffeinated
Coffee and Tea
Unfortified
Fat: > 2% M.F. or > 5g or Sugar: > 28g or Calcium: < 25% DV
Fat: ≤ 2% M.F.** or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV***
Milk* and Milk-Based Beverages (Plain or Flavoured)
Nutrition Criteria
Plain
Nutrition Criteria
Nutrition Criteria
Not Permitted for Sale
Water
Sell Less (≤ 20%)
Sell Most (≥ 80%)
• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label.
Beverages – Secondary Schools
Appendices
Appendix 1 (continued)
Appendices
APPENDIX 2: TRANS FAT STANDARDS (O.Reg. 200/08)
ONTARIO REGULATION made under the EDUCATION ACT TRANS FAT STANDARDS
Trans fat prohibition 1. (1) A board shall ensure that the trans fat content of a vegetable oil or soft, spreadable margarine offered for sale in a school of the board, or used as an ingredient in the preparation, in a school of the board, of a food or beverage offered for sale in the school, does not exceed 2 per cent of the total fat content. (2) A board shall ensure that the trans fat content of any food, beverage or ingredient, other than vegetable oil or soft, spreadable margarine, offered for sale in a school of the board, or used as an ingredient in the preparation, in a school of the board, of a food or beverage offered for sale in the school, does not exceed 5 per cent of the total fat content. Exemptions from the trans fat requirements 2. (1) The requirements regarding trans fat content set out in section 1 do not apply to the board in respect of a food, beverage or ingredient, (a) in which the trans fat originates exclusively from ruminant meat or dairy products; (b) offered for sale to a person who is on school premises for a purpose other than a school purpose; or (c) offered for sale at a school on a day that is designated by the principal of the school as a special event day for the school. (2) The principal of a school shall solicit the views of the school council with respect to the designation of special event days for the school. (3) The maximum number of days in the school year that may be designated as special event days for a school is the lesser of 10 and the number determined by the board for the purpose, if any. Commencement 3.This Regulation comes into force on September 1, 2008.
GLOSSARY AND APPENDICES
83
Appendices
APPENDIX 3: CALCULATING TRANS FAT Trans Fat Standards (O.Reg. 200/08) Any food, beverage or ingredient offered for sale in a school or used as an ingredient in the preparation must meet the following prescribed amounts of trans fat:
•
The trans fat content does not exceed 2% of the total fat content for vegetable oil or soft, spreadable margarine
•
The trans fat content does not exceed 5% of the total fat content for any food, beverage or ingredient, other than vegetable oil or soft, spreadable margarine
Calculating trans fat amounts Read the Nutrition Facts table and use the following formula to determine the % fat from trans fat.
Formula:
Trans (g) Fat (g)
X 100 = % of total fat from trans fat
Example Product A: Apple Fritter (Large Donut)
Product B: Banana Walnut Muffin
Nutrition Facts
Nutrition Facts
Per 1 (120 g)
Per 1 (227 g) Amount
% Daily Value
Calories 780 Fat 37g Saturated 8 g + Trans 11g Cholesterol 0 mg Sodium 830 mg Carbohydrate 109 g Fibre 11 g Sugars 34 g Protein 11g Vitamin A 10% Vitamin C Calcium 20% Iron
57% 40% 0% 35% 36%
0% 50%
Calculation: Trans 11 g = 0.30 X 100 = 30% Fat 37 g Therefore, 30% of the total fat content is trans fat. Product A does not meet the trans fat standard because it exceeds 5% of the total fat content that has been set for any food, beverage or ingredient.
84
Amount
% Daily Value
Calories 460 Fat 21g Saturated 4 g + Trans 1g Cholesterol 70 mg Sodium 350 mg Carbohydrate 61 g Fibre 2 g Sugars 40 g Protein 6g Vitamin A Calcium
2% Vitamin C 6% Iron
5% 3% 0% 24% 16% 26%
10% 10%
Calculation: Trans 1 g Fat 21 g
= 0.048 X 100 = 4.8%
Therefore, 4.8% of the total fat content is trans fat. Product B meets the trans fat standard because it is does not exceed 5% of the total fat content for any food, beverage or ingredient.
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Appendices
Appendix 3 (continued)
Products* that may contain trans fat
• • •
Spreads: Hydrogenated (hard) margarine and shortening
•
Breaded and deep fried food: Chicken nuggets and burgers, fish sticks, onion rings, hash browns, dumplings and French fries
•
Ready-to-eat and frozen food: Quiches, burritos, pizza, pizza pockets, egg rolls, meat or vegetable pies or pastries, breakfast sandwiches, waffles, toaster pastries and frozen potato products
•
Convenience food: Taco shells, pie crust, pancake and waffle mixes, muffin and cake mixes, icing, instant soups and noodle kits, gravy mixes, whipped toppings, ready to bake dough, puff pastry, hot chocolate mix and coffee whitener
Baked goods: Doughnuts, muffins, cakes, pastries, cookies, tortillas, pies and tarts Packaged snacks: Chips, crackers, microwave popcorn, granola/cereal bars, wafers and pudding cups
*Not all of these products contain trans fat. Many food companies are removing trans fat from food products. It is important to read the Nutrition Facts table to determine if a food contains trans fat. Look for products with 0 g of Trans.
GLOSSARY AND APPENDICES
85
Appendices
APPENDIX 4: A-Z FOOD AND BEVERAGE LIST
Almond butter
Nutrition Standards – Group Meat and Alternatives
Nutrition Standards – Sub-Group Nuts, Protein Butters, and Seeds
23
Bacon
Meat and Alternatives
Fresh and Frozen Meat
22
Bagels
Grain Products
Bread
17
Bannock
Grain Products
Bread
17
Beans, any variety
Meat and Alternatives
Meat Alternatives
23
Beef jerky
Meat and Alternatives
Fresh and Frozen Meat
22
Beef, any variety
Meat and Alternatives
Fresh and Frozen Meat
22
Biscuits, any variety
Grain Products
Bread
17
Bread, any variety
Grain Products
Bread
17
Brownies
Grain Products
Baked Goods
18
Bulgur
Grain Products
Pasta, Rice, and Other Grains
17
Butter
Miscellaneous Items
Minor Ingredient, Fats
30
Cake
Grain Products
Baked Goods
18
Candy
Confectionery – Not Permitted for Sale
30
Entrées
26
Baked Goods Cereals Bread Cheese Fresh and Frozen Meat Fresh and Frozen Meat
18 18 17 20 22 22
Entrées
26
Chocolate bars
Miscellaneous Items Mixed Dishes With a Nutrition Facts Table Grain Products Grain Products Grain Products Milk and Alternatives Meat and Alternatives Meat and Alternatives Mixed Dishes With a Nutrition Facts Table Miscellaneous Items
Confectionery – Not Permitted for Sale
30
Chocolate chips
Miscellaneous Items
Minor Ingredient, Other
30
Coffee
Beverages
Coffee/Tea
32, 33
Cookies, any variety
Grain Products
Baked Goods
18
Corn chips
Grain Products
Grain-Based Snacks
18
Couscous
Grain Products
Pasta, Rice, and Other Grains
17
Crackers, any variety
Grain Products
Grain-Based Snacks
18
Cream cheese
Miscellaneous Items
Minor Ingredient, Condiments and Spreads
30
Croissants
Grain Products
Baked Goods
18
Food or Beverage
Casseroles Cereal bars, any variety Cereal, any variety Chapatti Cheese, any variety Chicken, breaded Chicken, fresh or frozen Chilli
86
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Page Reference
Appendices
Appendix 4 (continued) Food or Beverage
Nutrition Standards – Group
Nutrition Standards – Sub-Group
Page Reference
Danishes
Grain Products
Baked Goods
18
Deli meat, any variety
Meat and Alternatives
Deli (Sandwich) Meat
22
Dip, any variety
Miscellaneous Items
Minor Ingredient, Dips
30
Doughnuts
Grain Products
Baked Goods
18
Eggs
Meat and Alternatives
Eggs
22
Energy bars
Miscellaneous Items
Confectionery – Not Permitted for Sale
30
Energy drinks
Beverages
Energy Drinks – Not Permitted for Sale
32,33
English muffin
Grain Products
Bread
17
Fish, breaded
Meat and Alternatives
Fish
22
Fish, fresh, frozen or canned
Meat and Alternatives
Fish
22
Freezies
Miscellaneous Items
Confectionery – Not Permitted for Sale
30
Fruit chips
Vegetables and Fruit
15
Fruit, canned
Vegetables and Fruit
Fruit, dried
Vegetables and Fruit
Fruit, fresh or frozen
Vegetables and Fruit
Fruit snacks (e.g., leathers)
Vegetables and Fruit
Vegetable and Fruit Chips Fresh, Frozen, Canned, and Vegetables and Fruit Fresh, Frozen, Canned, and Vegetables and Fruit Fresh, Frozen, Canned, and Vegetables and Fruit Fresh, Frozen, Canned, and Vegetables and Fruit
Grain-based salad
Side Dishes
26
Granola
Mixed Dishes With a Nutrition Facts Table Grain Products
Cereals
18
Granola bars, any variety
Grain Products
18
Gravy
Miscellaneous Items
Ground meat, any variety
Meat and Alternatives
Baked Goods Minor Ingredient, Gravies and Sauces Fresh and Frozen Meat
Hamburger
Meat and Alternatives
Fresh and Frozen Meat
22
Honey
Miscellaneous Items
Minor Ingredient, Condiments and Spreads
30
Hot chocolate
Beverages
Hot Chocolate
32, 33
Hummus
Miscellaneous Items
Minor Ingredient, Dips
30
Ice cream
Milk and Alternatives
Milk-Based Desserts
20
Iced tea
Beverages
Iced Tea
32,33
Dried
15
Dried
15
Dried
15
Dried
15
30 22
GLOSSARY AND APPENDICES
87
Appendices
Appendix 4 (continued) Food or Beverage Jam
88
Nutrition Standards – Group
Nutrition Standards – Sub-Group
Page Reference
Jamaican patties
Miscellaneous Items Minor Ingredient, Condiments and Spreads 30 Mixed Dishes With a Nutrition Entrées 26 Facts Table
Jellies
Miscellaneous Items
Minor Ingredient, Condiments and Spreads 30
Juice, fruit
Beverages
Juices or Blends: Vegetable or Fruit
32, 33
Juice, vegetable
Beverages
Juices or Blends: Vegetable or Fruit
32, 33
Kefir
Milk and Alternatives
Yogurt/Kefir
20
Ketchup
Miscellaneous Items
Minor Ingredient, Condiments and Spreads 30
Lamb
Meat and Alternatives
Fresh and Frozen Meat
Lasagne
Mixed Dishes With a Nutrition Entrées Facts Table
26
Legumes, any variety
Meat and Alternatives
Meat Alternatives
23
Lemonade
Beverages
Other Beverages
32, 33
Lentils, any variety
Meat and Alternatives
Meat Alternatives
23
Limeade
Beverages
Other Beverages
32, 33
Margarine
Miscellaneous Items
30
Mayonnaise
Miscellaneous Items
Meatballs Milk, any variety Milkshakes, any variety Muffins, any variety Mustard
Meat and Alternatives Beverages Beverages Grain Products Miscellaneous Items
Minor Ingredient, Fats Minor Ingredient, Oils and Dressings Fresh and Frozen Meat Milk and Milk-Based Beverages Milk and Milk-Based Beverages Baked Goods Minor Ingredient, Condiments and Spreads
Naan
Grain Products
Bread
17
Nuts
Meat and Alternatives
Nuts, Protein Butters, and Seeds
23
Oatmeal
Grain Products
Cereals
18
Oil, any variety
Miscellaneous Items
Minor Ingredient, Oils and Dressings
30
Pancakes
Grain Products
Baked Goods
18
Parmesan cheese
Miscellaneous Items
Minor Ingredient, Other
30
Pasta
Grain Products
Pasta, Rice, and Other Grains
17
Pasta salad
Mixed Dishes With a Nutrition Side Dishes Facts Table
26
Pasta sauce, cream-based
Miscellaneous Items
Minor Ingredient, Gravies and Sauces
30
Pasta sauce, tomato-based
Vegetables and Fruit
Canned Tomato and Tomato-Based Products
15
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
22
30 22 32, 33 32, 33 18 30
Appendices
Appendix 4 (continued) Food or Beverage
Nutrition Standards – Group
Nutrition Standards – Sub-Group
Page Reference
Pastries
Grain Products
Baked Goods
18
Peanut butter
Meat and Alternatives
Nuts, Protein Butters, and Seeds
23
Peanuts
Meat and Alternatives
Nuts, Protein Butters, and Seeds
23
Pepperoni sticks
Meat and Alternatives
22
Pickles
Vegetables and Fruit
Pies/Tarts
Grain Products
Fresh and Frozen Meat Fresh, Frozen, Canned, and Dried Vegetables and Fruit Baked Goods
Pita
Grain Products
Bread
17
Pita chips
Grain-Based Snacks
18
Entrées
26
Pizza dough or crust
Grain Products Mixed Dishes With a Nutrition Facts Table Grain Products
Bread
17
Pizza sauce
Vegetables and Fruit
Canned Tomato and Tomato-Based Products
15
Pop, any flavour
Beverages
Other Beverages
32, 33
Popcorn
Grain Products
Grain-Based Snacks
18
Popsicles, any flavour
Miscellaneous Items
Confectionery – Not Permitted for Sale
30
Pork, any variety
Fresh and Frozen Meat
22
Entrées
26
Potato chips
Meat and Alternatives Mixed Dishes With a Nutrition Facts Table Vegetables and Fruit
15
Potatoes
Vegetables and Fruit
Vegetable and Fruit Chips Fresh, Frozen, Canned, and Dried Vegetables and Fruit
Pretzels
Grain Products
Grain-Based Snacks
18
Pudding, any variety
Milk-Based Desserts
20
Entrées
26
Quinoa
Milk and Alternatives Mixed Dishes With a Nutrition Facts Table Grain Products
Pasta, Rice, and Other Grains
17
Raisins
Vegetables and Fruit
Fresh, Frozen, Canned, and Dried Vegetables and Fruit
15
Rice beverage, any flavour
Beverages
Soy/Milk Alternative Beverages
32, 33
Rice cakes, any flavour
Grain Products
Grain-Based Snacks
18
Rice noodles
Grain Products
Pasta, Rice, and Other Grains
17
Rice, any variety
Grain Products
Pasta, Rice, and Other Grains
17
Roti
Grain Products
Bread
17
Pizza
Pot pie, any variety
Quiche
15 18
15
GLOSSARY AND APPENDICES
89
Appendices
Appendix 4 (continued) Food or Beverage
Nutrition Standards – Sub-Group
Page Reference
Salad dressing, cream-based
Miscellaneous Items
Minor Ingredient, Oils and Dressings
30
Salad dressing, oil-based
Miscellaneous Items
Minor Ingredient, Oils and Dressings
30
Salsa
Miscellaneous Items
Minor Ingredient, Gravies and Sauces
30
Sandwiches
Mixed Dishes With a Nutrition Facts Table
Entrées
26
Sauce, any variety
Miscellaneous Items
Minor Ingredient, Gravies and Sauces
30
Scones
Grain Products
Bread
17
Seed butter
Meat and Alternatives
Nuts, Protein Butters, and Seeds
23
Seeds
Meat and Alternatives
Nuts, Protein Butters, and Seeds
23
Soba noodles
Pasta, Rice, and Other Grains
17
Soup
26
Soy beverage
Grain Products Mixed Dishes With a Nutrition Facts Table Beverages
Soy/Milk Alternative Beverages
32, 33
Soy butter
Meat and Alternatives
Nuts, Protein Butters, and Seeds
23
Sports drinks
Beverages
Sports Drinks – Not Permitted for Sale
32, 33
Stew
Entrées
26
Sundaes Taco shell Tea Tempeh Tofu
Mixed Dishes With a Nutrition Facts Table Milk and Alternatives Grain Products Beverages Meat and Alternatives Meat and Alternatives
Milk-Based Desserts Bread Coffee/ Tea Meat Alternatives Meat Alternatives
20 17 32, 33 23 23
Tomato sauce
Vegetables and Fruit
15
Tomatoes, canned
Vegetables and Fruit
Canned Tomato and Tomato-Based Products Canned Tomato and Tomato-Based Products
Tortilla
Grain Products
Bread
17
Turkey, fresh
Meat and Alternatives
Fresh and Frozen Meat
22
Turkey, jerky
Meat and Alternatives
Fresh and Frozen Meat
22
Vegetable chips
Vegetable and Fruit Chips
15
Vegetable-based salad
Vegetables and Fruit Mixed Dishes With a Nutrition Facts Table
Side Dishes
26
Vegetables, canned, any variety (not tomatoes)
Vegetables and Fruit
Fresh, Frozen and Canned Vegetables and Fruit
15
Soup
90
Nutrition Standards – Group
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15
Appendices
Appendix 4 (continued) Food or Beverage
Nutrition Standards – Group
Nutrition Standards – Sub-Group
Page Reference
Vegetables, fresh or frozen, any variety
Vegetables and Fruit
Fresh, Frozen and Canned Vegetables and Fruit
15
Vegetarian burgers, meatballs or ground round
Meat and Alternatives
Meat Alternatives
23
Vegetarian simulated meat strips
Meat and Alternatives
Meat Alternatives
23
Waffles
Grain Products
Baked goods
18
Water, flavoured
Beverages
Other Beverages
32,33
Water, plain
Beverages
Water
32, 33
Water, vitamin, any flavour
Beverages
Other Beverages
32, 33
Wieners, beef, pork, chicken or turkey
Meat and Alternatives
Fresh and Frozen Meat
22
Wieners, vegetarian
Meat and Alternatives
Meat Alternatives
23
Yogurt
Milk and Alternatives
Yogurt/Kefir
20
Yogurt, drink, any flavour
Beverages
Yogurt/Kefir
32, 33
Yogurt, frozen
Milk and Alternatives
Milk-Based Desserts
20
GLOSSARY AND APPENDICES
91
Appendices
APPENDIX 5: CAFETERIA FOOD SERVICE PROVIDER CHECKLIST School and school board representatives are encouraged to meet as required with their cafeteria food service provider to ensure compliance with the School Food and Beverage Policy. Collaboration with your cafeteria food service provider will facilitate positive changes in the cafeteria to comply with the policy. The following sample checklist includes questions and considerations when selecting a food service provider.
92
Does your menu comply with the nutrition standards as set out in the School Food and Beverage Policy?
YES
NO
Has your menu been reviewed by a Registered Dietitian?
YES
NO
Will your menu identify food and beverages that are Sell Most and Sell Less?
YES
NO
Are you available to meet to review cafeteria operations, including participating in developing an implementation plan for the cafeteria?
YES
NO
Will you provide training for your staff to ensure that they understand the nutrition standards and how to apply them to the food and beverages offered for sale in the cafeteria?
YES
NO
When feasible and in season, do you sell food that has been grown and/or produced in Ontario?
YES
NO
Do you use environmentally friendly practices (e.g., reduce food waste, reuse containers, recycle food scraps)?
YES
NO
Will you sign a letter to guarantee compliance with the School Food and Beverage Policy?
YES
NO
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Appendices
APPENDIX 6: CATERER CHECKLIST School and school board representatives are encouraged to meet as required with their caterer(s) to ensure compliance with the School Food and Beverage Policy. Collaboration with your caterer will facilitate positive changes in order to comply with the policy. The following sample checklist includes questions and considerations when selecting a food service provider.
Does your menu comply with the nutrition standards as set out in the School Food and Beverage Policy?
YES
NO
Has your menu been reviewed by a Registered Dietitian?
YES
NO
Will your menu identify food and beverages that are Sell Most and Sell Less?
YES
NO
Will you provide training for your staff to ensure that they understand the nutrition standards and how to apply them to the food and beverages catered to the school?
YES
NO
When feasible and in season, do you sell food that has been grown and/or produced in Ontario?
YES
NO
Do you use environmentally friendly practices (e.g., reduce food waste, reuse containers, recycle food scraps)?
YES
NO
Will you sign a letter to guarantee compliance with the School Food and Beverage Policy?
YES
NO
GLOSSARY AND APPENDICES
93
Appendices
APPENDIX 7: SCHOOL EVENT MENU IDEAS Use this chart to help select food and beverages to sell at school events. These are only examples; you are required to assess each food and beverage against the nutrition criteria. There must be a minimum of 80% of food and beverages from the Sell Most category and a maximum of 20% of food and beverages from the Sell Less category. Food and beverages from the Not Permitted for Sale category must not be offered for sale.
Sell Most
Sell Less
• Whole grain wraps, bagels, bread and buns
• Enriched white wraps, bread, bagels, buns or pitas
• Pizza on whole wheat crust with vegetable and lean meat toppings
• Pizza on white crust with vegetable and lean meat toppings
• Fresh fruit and/or fruit salad
• Sweetened frozen or canned fruit
• Unsweetened canned fruit
• Processed cheese slices
• Fresh vegetables
• Cheese strings
• Lower-fat cheese strings
• Fruit-filled bars (e.g., fig)
• Hummus dip
• Plain soda crackers and melba toast
• Lean deli meat, e.g., turkey, ham, roast beef slices for making wraps or sandwiches
• Plain popcorn
• Yogurt • Whole grain crackers, melba toast, crisp bread • Plain or flavoured milk • 100% fruit juice
Note: These are only examples. It is important to read the Nutrition Facts table for each product since the same food or beverages could fit into all three categories.
Adapted with permission from: Ontario Society of Nutrition Professionals in Public Health (2007). Creating a Healthy School Nutrition Environment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary Schools in Creating a Healthy Nutrition Environment.
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Appendices
APPENDIX 8: TIPS FOR SELECTING HEALTHY FOOD AND BEVERAGES FOR TUCK SHOPS /CANTEENS Use these charts to help select healthier food and beverages to sell in your tuck shop/canteen. Ensure that at least 80% of the food and beverages available for sale are from the Sell Most category and that a minimum 20% of the food and beverages for sale are from the Sell Less category. Food and beverages from the Not Permitted for Sale category must not be offered for sale in tuck shops/canteens. The charts below provide examples of food and beverages that may be sold in a tuck shop/canteen. You are required to assess each food and beverage against the nutrition standards.
Examples of food for your school tuck shop/canteen: Elementary and Secondary Schools Sell Most • • • • • • • • • • • • • • • • • • • •
Whole grain wraps, bagels, bread, buns Fresh fruit Fruit salad Unsweetened canned fruit Frozen fruit (no added sugar) Fresh vegetables Raisins (no added sugar) Plain dried fruit (no added sugar) Low-fat cheese strings Hummus Yogurt Whole grain crackers, melba toast, crisp bread Unsalted nuts Unsalted seeds Unsalted soy ‘nuts’ Unsalted roasted legumes Trail mix Dried fruit bars Granola bars Cereal bars
Sell Less • Enriched white or flavoured wraps, bread, and bagels, buns, pitas • Cheese strings • Plain soda crackers • Milk puddings • Plain popcorn • Salted nuts • Salted seeds • Salted soy ‘nuts’ • Salted and roasted legumes • Baked potato chips • Baked tortilla chips • Lower-salt pretzels
Note: These are only examples. It is important to read the Nutrition Facts table for each product since the same food or beverages could fit into all three categories. Adapted with permission from: Ontario Society of Nutrition Professionals in Public Health (2007). Creating a Healthy School Nutrition Environment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary Schools in Creating a Healthy Nutrition Environment.
GLOSSARY AND APPENDICES
95
Appendices
Appendix 8 (continued) Examples of beverages for your school tuck shop /canteen: Elementary Schools Sell Most • Bottled water • Milk (2%, 1% or skim) (≤ 250 ml)
Sell Less There are no Sell Less beverage choices for elementary schools.
• Chocolate milk (2%, 1% or skim) (≤ 250 ml) • Hot chocolate prepared with milk (2%, 1% or skim) (≤ 250 ml) • Fortified soy beverages (≤ 250 ml) • Yogurt drink (≤ 250 ml) • 100% fruit juice/blend (≤ 250 ml) • 100% vegetable juice/blend (≤ 250 ml)
Examples of beverages for your school tuck shop/canteen: Secondary Schools Sell Most • Bottled water • Milk (2%, 1% or skim) • Hot chocolate prepared with milk (2%, 1% or skim)
Sell Less • Decaffeinated coffee or tea • Low-calorie, decaffeinated iced tea • Low-calorie, caffeine-free pop, flavoured water or fruit drinks
• Chocolate milk (2%, 1% or skim) • Fortified soy beverages • Yogurt drink • 100% fruit juice/blend • 100% vegetable juice/blend
Note: These are only examples. It is important to read the Nutrition Facts table for each product since the same food or beverages could fit into all three categories. Adapted with permission from: Ontario Society of Nutrition Professionals in Public Health (2007). Creating a Healthy School Nutrition Environment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary Schools in Creating a Healthy Nutrition Environment.
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Appendices
APPENDIX 9: WE’RE TUCKING INTO HEALTHY GRUB! (NEWSLETTER INSERT) As part of our school’s ongoing effort to promote healthy eating and to comply with the Ministry of Education’s School Food and Beverage Policy, we have been working with students, parents, and the staff to improve the nutritional value of food and beverages for sale in our [insert venue]. We are going to start selling a variety of healthier options, such as fruit and baked chips. These changes will make it easier for students to choose healthy food and beverages and will help them practise what they learn in the classroom about healthy eating. We are excited that the tuck shop/canteen allows students to buy a great variety of healthy food and beverages…for energy and refreshment! We are making healthy eating easy! As usual, any healthy food or beverage ideas are welcome! For more information, please contact [insert name] at [insert phone number].
Adapted with permission from: Ontario Society of Nutrition Professionals in Public Health (2007). Creating a Healthy School Nutrition Environment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary Schools in Creating a Healthy Nutrition Environment.
GLOSSARY AND APPENDICES
97
Appendices
APPENDIX 10: VENUES, PROGRAMS AND EVENTS ASSESSMENT TOOL Fill out one of these forms for each program, venue and event where food and/or beverages are offered for sale. Part A – Information Date of Analysis: _________________________________________________________ Contact: ________________________________________________________________ Are you assessing a (check one):
Program,
Venue or
Event
Name of Program/Venue/Event: _____________________________________________
Category Rating Product Name
98
Description
Group
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Sell Most Sell Less
Not Permitted for Sale
Appendices
Appendix 10 (continued) Part B – Beverage Inventory and Category Category Rating Product Name
Description
Group
Sell Most Sell Less
Not Permitted for Sale
Part C – Assessment Food Choices
Beverage Choices
Total number of choices = ______
Total number of choices = ______
Sell Most choices = ______ = ______%
Sell Most choices = ______ = ______%
Not Permitted for Sale choices = _______
Not Permitted for Sale choices = _______
Does the program, venue or event comply with the School Food and Beverage Policy? Yes
No
Part D – Next Steps If No, outline below your next steps to comply with the School Food and Beverage Policy.
GLOSSARY AND APPENDICES
99
Appendices
APPENDIX 11: SCHOOL INVENTORY OF FOOD AND BEVERAGES OFFERED FOR SALE School Name: ________________________________________________________________ Complete the inventory below of the food and beverages offered for sale in your school. This will provide an inventory for the school board to assist with the implementation of the School Food and Beverage Policy. Are food and beverages offered for sale in the venue, program, event listed? Venue Cafeteria
Yes
No
Canteen
Yes
No
Tuck Shop
Yes
No
Vending Machines
Yes
No
Other ______________
Yes
No
Catered Lunch
Yes
No
Lunch Program (e.g., pizza day, hot dog day)
Yes
No
Curriculum Program
Yes
No
Milk Program
Yes
No
Other ______________
Yes
No
Winter Carnival
Yes
No
Fun Fair
Yes
No
Family Dinner Night
Yes
No
Meet the Teacher Night
Yes
No
Bake Sale/Popcorn Sale
Yes
No
Graduation
Yes
No
Performances
Yes
No
Sporting Events
Yes
No
Other ______________
Yes
No
Program
Event
Principal Signature 100
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Date
Provider (if applicable)
Appendices
APPENDIX 12: SCHOOL BOARD IMPLEMENTATION COMMITTEE – SAMPLE AGENDA Date: _________________________________
Time: _________________________________
Location: ______________________________
Chair: _________________________________
Meeting Goals: Participants will: > become familiar with the requirements of the School Food and Beverage Policy > understand existing school board policies related to the food and beverages offered for sale in schools > clarify the role of the committee > discuss next steps.
Handouts: School Food and Beverage Policy (Ministry of Education, 2010) AGENDA Possible agenda items include: 1. Welcome and Opening Remarks 2. School Board Implementation Plan 3. School Food and Beverage Presentation 4. Role of the Committee Possible areas of focus for the committee: a. identify the current status of the food and beverages offered for sale in the schools b. develop an implementation plan c. share successful practices for implementation d. monitor the implementation status throughout the year e. other (school board can add other areas) 5. Existing School Board Policies/Guidelines Identify any existing school board policies or guidelines related to the food and beverages offered for sale in schools and how they compare to the School Food and Beverage Policy 6. Current Status of Implementation School Assessment (Appendix 13) 7. Next Steps 8. Date, Time, Location of Next Meeting 9. Adjournment
GLOSSARY AND APPENDICES
101
Appendices
APPENDIX 13: SCHOOL ASSESSMENT School Name: ______________________________________ Date: _______________ School Food and Beverage Contact Person: ____________________________________ Contact Information: ______________________________________________________
Part A – School Information 1. Does your school have a school implementation team for the School Food and Beverage Policy? Yes
No
2. Do you have any community partnerships established to help implement the School Food and Beverage Policy? Yes
No
If yes, list who will be involved __________________________________________________________ ___________________________________________________________ ___________________________________________________________
3. Has information regarding the School Food and Beverage Policy been communicated to: a. Staff?
Yes
No
b. Students?
Yes
No
c. Parents?
Yes
No
d. Volunteers?
Yes
No
4. Has your school included a goal specific to healthy eating in the school improvement plan? Yes
102
No
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Appendices
Appendix 13 (continued) Part B – Nutrition Standards Requirement Complete the following assessment for all venues, programs, and events where food and beverages are sold in your school.
Are food and beverages offered for sale in the venue, program or event listed?
Do items from the Sell Most category make up a minimum of 80% of the food and beverage choices?
Are food and beverages from the Not Permitted for Sale category offered for sale?
Does the venue, program or event comply with the 80/20 rule?
If the venue, program or event does not comply, what strategies are in place to ensure future compliance?
Venue Cafeteria
Yes
No
Yes
No
Yes
No
Yes
No
Canteen
Yes
No
Yes
No
Yes
No
Yes
No
Tuck Shop
Yes
No
Yes
No
Yes
No
Yes
No
Vending Machines
Yes
No
Yes
No
Yes
No
Yes
No
Other ______________
Yes
No
Yes
No
Yes
No
Yes
No
Catered Lunch
Yes
No
Yes
No
Yes
No
Yes
No
Lunch Program (e.g., pizza day, hot dog day)
Yes
No
Yes
No
Yes
No
Yes
No
Curriculum Program
Yes
No
Yes
No
Yes
No
Yes
No
Milk Program
Yes
No
Yes
No
Yes
No
Yes
No
Other ______________
Yes
No
Yes
No
Yes
No
Yes
No
Winter Carnival
Yes
No
Yes
No
Yes
No
Yes
No
Fun Fair
Yes
No
Yes
No
Yes
No
Yes
No
Family Dinner Night
Yes
No
Yes
No
Yes
No
Yes
No
Meet the Teacher Night
Yes
No
Yes
No
Yes
No
Yes
No
Bake Sale/Popcorn Sale
Yes
No
Yes
No
Yes
No
Yes
No
Graduation
Yes
No
Yes
No
Yes
No
Yes
No
Performances
Yes
No
Yes
No
Yes
No
Yes
No
Sporting Events
Yes
No
Yes
No
Yes
No
Yes
No
Other ______________
Yes
No
Yes
No
Yes
No
Yes
No
Program
Event
GLOSSARY AND APPENDICES
103
Appendices
Appendix 13 (continued) Part C – Additional Requirements Complete the following questions related to the School Food and Beverage Policy. COMPLIANCE WITH EXISTING REGULATIONS AND POLICIES
If NO, what plans are in place to ensure future compliance?
COMPLIANCE
1.
Are you in compliance with the Trans Fat Standards regulation?
YES
NO
2.
Have you taken into consideration the strategies developed under your school board’s anaphylaxis policy?
YES
NO
Are all food and beverages sold in your school prepared, served and stored in accordance with the safe food handling requirements?
YES
NO
4.
Do all students have access to drinking water during the school day?
YES
NO
5.
How many special-event days have been designated in your school for the upcoming year?
3.
Note: Maximum of 10 days, or a number fewer, as determined by the board
6.
Was the school council consulted prior to the designation of special-event days?
YES
NO
7.
Has the diversity of your students and staff been considered when deciding the food and beverages to sell in your school?
YES
NO
Do you have a process in place to monitor the implementation of the School Food and Beverage Policy?
YES
NO
8.
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Appendices
Appendix 13 (continued) Part D – Other Considerations OTHER CONSIDERATIONS 1.
Were healthy alternatives considered for special-event days?
YES
NO
2.
Do the teachers in your school provide the necessary instruction (e.g., Health and Physical Education, Science, Technology, Social Sciences) related to healthy eating and nutrition?
YES
NO
Have you consulted with your Board of Health (public health staff) or other community partners to assist with the implementation of the School Food and Beverage Policy?
YES
NO
Have you considered environmentally-friendly practices when determining which food and beverages to sell in your school (e.g., excess packaging, ability to recycle)?
YES
NO
5.
Have you considered using, when available and where possible, food and beverages that are produced in Ontario?
YES
NO
6.
Is safe food handling training available for individuals involved in the preparation and sale of food and beverages in the school?
YES
NO
7.
Are only food and beverages from the Sell Most and Sell Less categories available at classroom celebrations, school events, class parties and field trips?
YES
NO
8.
Have you considered healthy alternatives for school fundraisers?
YES
NO
9.
Food or beverages are not offered as a reward or incentive for good behaviour, achievement or participation?
YES
NO
10. Have you included parents, volunteers and community partners in the planning, implementation and monitoring of the School Food and Beverage Policy?
YES
NO
3.
4.
GLOSSARY AND APPENDICES
105
106
Year: ______________
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Revised
Continuation
New initiative
Revised
Continuation
New initiative
Revised
Continuation
New initiative
Status (check one) Indicators of Success
Lead Person/ Contact
Timeline: Short-Term/ Long-Term
Resources
After you have implemented the activities, reflect on the following questions: 1. Does the priority area selected now meet the requirements of the School Food and Beverage Policy? 2. What successes and/or challenges did you encounter? 3. How do you plan to sustain these activities?
Planned Activity/Action
YES NO
YES NO
YES NO
Was the Activity Completed?
Comments
Activities: _________________________________________________________________________________________________
Priority Area(s): ___________________________________________________________________________________________
Implementation Committee (list of committee members): _______________________________________________________
School Board: ____________________________________________
*The School Board Implementation Plan will help to identify priority areas and activities on which to focus to ensure full implementation of the School Food and Beverage Policy.
Appendices
APPENDIX 14: SCHOOL BOARD IMPLEMENTATION PLAN
Appendices
APPENDIX 15: SCHOOL IMPLEMENTATION COMMITTEE – SAMPLE AGENDA Date: _________________________________
Time: _________________________________
Location: ______________________________
Chair: _________________________________
Meeting Goals: Participants will: > become familiar with the requirements of the School Food and Beverage Policy > understand what food and beverages are offered for sale in the school > clarify the role of the committee > discuss next steps.
Handouts: School Food and Beverage Policy (Ministry of Education, 2010) AGENDA Possible agenda items include: 1. Welcome and Opening Remarks 2. School Board Implementation Plan 3. School Food and Beverage Presentation 4. Role of the Committee Possible areas of focus for the committee: a. identify the current status of the food and beverages sold in the school b. develop an implementation plan c. share successful practices for implementation d. monitor the implementation status throughout the year e. other (school can add other areas) 5. Existing School Board/School Policies and Guidelines Identify any existing school board and/or school policies or guidelines related to food and beverages offered for sale in schools and how they compare to the School Food and Beverage Policy 6. Current Status of Implementation School Survey (Appendix 17) 7. Next Steps 8. Date, Time, Location of Next Meeting 9. Adjournment
GLOSSARY AND APPENDICES
107
Appendices
APPENDIX 16: INVITATION TO PARTICIPATE IN THE SCHOOL FOOD AND BEVERAGE POLICY IMPLEMENTATION COMMITTEE – SAMPLE Principals are encouraged to complete the invitation letter below with information relevant to their school and board. In January 2010, the Ministry of Education announced the School Food and Beverage Policy that will require all schools in Ontario to comply with the policy by September 1, 2011. This policy is an important step in creating a healthier school environment. Providing healthy food and beverages to students can contribute to improved academic and health outcomes. In order to support the implementation of this new policy, we are inviting parents, volunteers, and community partners to be part of the School Food and Beverage implementation committee. The purpose of this committee will be to: • • • • •
identify what food and beverages are sold in the school develop a school implementation plan share successful practices for implementation monitor implementation throughout the year other [schools can add other areas].
Our school already has a lot of exciting initiatives related to healthy eating. Some of these activities include: (include examples of curriculum initiatives, clubs and other resources available in the school). If you have ideas to share, we want to hear from you. If you are interested in joining this committee or have any ideas about the implementation of the School Food and Beverage Policy, please contact me at [insert contact information].
Principal’s Signature
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Appendices
APPENDIX 17: SCHOOL SURVEY To be completed by individuals involved in the sale of food and beverages in the school. Name: _______________________
Current Position: ________________
1. Are you aware of the requirements of the School Food and Beverage Policy? Yes
No
If No, please visit www.ontario.ca/healthyschools before completing the rest of the survey. 2. Identify the venue, program, and/or event in the school where you are involved in the sale of food and beverages (check all that apply): Venues Cafeteria Canteen Tuck Shop
Vending Machine Other __________________
Programs Catered Lunch Program Lunch Days Curriculum Program (e.g., Hospitality and Tourism)
Milk Program Other __________________
Events Winter Carnival Fun Fair Family Dinner Night Meet the Teacher Night Bake Sale/Popcorn Sale
Graduation Performances Sporting Events Other ___________________
3. Outline any questions you have about the implementation of the School Food and Beverage Policy.
4. Identify any additional resources you need to fully implement the School Food and Beverage Policy.
5. Would you be interested in joining the school’s implementation committee? Yes
No
GLOSSARY AND APPENDICES
109
110
Board: __________________________________
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Revised
Continuation
New initiative
Revised
Continuation
New initiative
Revised
Continuation
New initiative
Status (check one)
Indicators of Success
Lead Person/ Contact
Timeline: Short-Term/ Long-Term
Resources Needed
After you have implemented the activities, reflect on the following questions: 1. Does the priority area selected now meet the requirements of the School Food and Beverage Policy? 2. What successes and/or challenges did you encounter? 3. How do you plan to sustain successful activities?
Planned Activity/Action
YES NO
YES NO
YES NO
Was the Activity Completed?
Comments
Activities: _________________________________________________________________________________________________
Priority Area(s): ___________________________________________________________________________________________
Implementation Committee (list of committee members): _______________________________________________________
School: _____________________________________________________
*The School Implementation Plan is intended to help identify priority areas and activities on which to focus to ensure full implementation of the School Food and Beverage Policy.
Appendices
APPENDIX 18: THE SCHOOL IMPLEMENTATION PLAN
Appendices
http://www.edu.gov.on.ca/eng/healthyschools/foundations.pdf
APPENDIX 19: FOUNDATIONS FOR A HEALTHY SCHOOL FRAMEWORK
GLOSSARY AND APPENDICES
111
Appendices
http://www.edu.gov.on.ca/eng/healthyschools/foundations.pdf
Appendix 19 (continued)
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Appendices
APPENDIX 20: SAMPLE LETTER OF COMPLIANCE Name of Food Service Supplier: ____________________________________________________ Address: _______________________________________________________________________ Contact Name: _________________________________________________________________ Contact Email: ________________________________ Contact Phone #: _________________
We/I, the above named Food Service Supplier, have read and understand the requirements of the Ministry of Education’s School Food and Beverage Policy. We/I have assessed the products that we are selling in your school against the requirements of the School Food and Beverage Policy and confirm that: At least 80% of all food choices and at least 80% of all beverage choices offered for sale in any venue, program, or event are from the Sell Most category. No food or beverages will be sold from the Not Permitted for Sale category. Please send the signed Letter of Compliance to: [enter school contact information]
_______________________________________ Signature
________________________________ Date
For the full text copy of the Ministry of Education’s School Food and Beverage Policy, please visit www.ontario.ca/healthyschools
GLOSSARY AND APPENDICES
113
Appendices
APPENDIX 21: SAMPLE NEWSLETTER/WEBSITE ARTICLE
Setting the standard for healthy eating in school It’s a fact: a healthy mind depends on a healthy body. Students who eat healthy food are better prepared to learn and are more likely to succeed in school. The Ministry of Education has released a new School Food and Beverage Policy that includes comprehensive nutrition standards. The policy, which will take effect September 1, 2011, means that all food and beverages sold in schools will be healthy. Good health is a prerequisite for good learning. The School Food and Beverage Policy offers a way to encourage healthy eating in schools, and brighter futures for students. For more information about Ontario’s healthy schools initiatives, visit www.ontario.ca/healthyschools
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Appendices
APPENDIX 22: SCHOOL BOARD TRACKING SHEET School Name
Elementary/ Secondary
In compliance Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
Yes
No
If No, explain why
GLOSSARY AND APPENDICES
115
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10.
9.
8.
7.
6.
5.
4.
3.
2.
1.
Special Event
Date
Lead Staff/Volunteer
School Name: ____________________________________________
Students Involved
School Year: ______________
Comments
Appendices
APPENDIX 23: SPECIAL EVENT TRACKER
Notes
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