MINISTRY OF EDUCATION

Transcription

1 MINISTRY OF EDUCATION SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

2 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

3 Table of Contents INTRODUCTION 1 Website and Online Learning Modules 2 SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW 3 NUTRITION STANDARDS 7 Categories: Sell Most, Sell Less, and Not Permitted for Sale 8 The 80/20 Rule 9 Reading the Nutrition Standards 10 A-Z Food and Beverage List Sample 11 Reading a Nutrition Facts Table 12 NUTRITION STANDARDS FOR FOOD GROUPS 13 Vegetables and Fruit 13 Grain Products 16 Milk and Alternatives 19 Meat and Alternatives 21 Mixed Dishes 24 Mixed Dishes With a Nutrition Facts Table 25 Mixed Dishes Without a Nutrition Facts Table 27 Miscellaneous Items 30 NUTRITION STANDARDS FOR BEVERAGE GROUPS 31 Beverages Elementary Schools 32 Beverages Secondary Schools 33 HEALTHY VENUES, PROGRAMS AND EVENTS 35 Cafeterias 36 Catered Food and Beverages 38 School Events 41 Tuck Shops/Canteens 42 Vending Machines 43 IMPLEMENTATION 45 Roles and Responsibilities School Board 46 Implementation Committee School Board 47 Implementation Plan - School Board 48 Roles and Responsibilities Schools 49 Implementation Committee Schools 50 Implementation Plan Schools 51 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

4 Table of Contents PRACTICES TO SUPPORT IMPLEMENTATION 53 Take a Comprehensive Approach 53 Establish a Healthy Eating Environment 54 Align with the Curriculum 55 Work with Community Partners 57 Provide Ongoing Communication 58 MONITORING 59 GLOSSARY 61 APPENDICES 66 Appendix 1 School Food and Beverage Policy 66 Appendix 2 Trans Fat Standards (O.Reg. 200/08) 83 Appendix 3 Calculating Trans Fat 84 Appendix 4 A-Z Food and Beverage List 86 Appendix 5 Cafeteria Food Service Provider Checklist 92 Appendix 6 Caterer Checklist 93 Appendix 7 School Event Menu Ideas 94 Appendix 8 Tips for Selecting Healthy Food and Beverages for Tuck Shops/Canteens 95 Appendix 9 We re Tucking into Healthy Grub! (Newsletter Insert) 97 Appendix 10 Venues, Programs and Events Assessment Tool 98 Appendix 11 School Inventory of Food and Beverages Offered for Sale 100 Appendix 12 School Board Implementation Committee Sample Agenda 101 Appendix 13 School Assessment 102 Appendix 14 School Board Implementation Plan 106 Appendix 15 School Implementation Committee Sample Agenda 107 Appendix 16 Invitation to Participate in the School Food and Beverage Policy Implementation Committee Sample 108 Appendix 17 School Survey 109 Appendix 18 School Implementation Plan 110 Appendix 19 Foundations for a Healthy School Framework 111 Appendix 20 Sample Letter of Compliance 113 Appendix 21 Sample Newsletter/Website Article 114 Appendix 22 School Board Tracking Sheet 115 Appendix 23 Special Event Tracker 116 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 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

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7 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 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 conduct a needs assessment 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, 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): Centers for Disease Control and Prevention, Guidelines for School Health Programs to Promote Lifelong Healthy Eating, MMWR 1996;45 (No. RR-9), p Dietitians of Canada News Release: Dietitians of Canada teams up with the Ontario Ministry of Education to make healthy food choices the easy choice in elementary schools. INTRODUCTION 1

8 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 Nutrition Standards Tool for assessing food and beverages that have a Nutrition Facts table an online Creating Healthy Menus Tool to select healthy ingredients for creating and ordering healthier entrées, soups, and side dishes frequently asked questions a glossary of frequently used terms links to additional resources and information. To access the School Food and Beverage website, visit 2 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

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11 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, 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). 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. 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. SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW 3

12 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: 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. 4 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

13 School Food and Beverage Policy Overview 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. Implementation and Monitoring 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. 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 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, WWW To access the online learning module for the Introduction and Policy Overview, visit SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW 5

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16 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 7

17 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 The Nutrition Standards Tool will: 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. 8 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

18 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 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. 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 9

19 Nutrition Standards Reading the Nutrition Standards Food or Beverage Group The Categories Tips generic tips for each food or beverage group NUTRITIONAL STANDARDS FOR VEGETABLES AND FRUIT 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 10 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

20 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 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 Meat and Alternatives Fresh and Frozen Meat 22 Chilli Mixed Dishes With a Nutrition Facts Table Entrées 26 Chocolate Bars 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 Fish 22 Fruit, fresh or frozen Vegetables and Fruit Fresh, Frozen, Canned, and Dried Vegetables and Fruit 15 Granola bars, any variety Grain Products Baked Goods 18 Gravy Miscellaneous Items Minor Ingredient, Gravies and Sauces 30 Hot chocolate Beverages Hot Chocolate 32, 33 Juice, fruit Beverages Juices or Blends: Vegetable or Fruit 32, 33 Lasagne 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 Page Reference NUTRITION STANDARDS 11

21 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 Apply the nutrition standards to the serving size listed on the Nutrition Facts table. Core Nutrients The 13 core nutrients are mandatory in the Nutrition Facts table and are always listed in the same order. % Daily Value 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. 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, Reproduced with the permission of the Minister of Public Works and Government Services Canada, SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

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24 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 13

25 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 0g 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. Yo ur 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. 14 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

26 Nutrition Standards For Food Groups Vegetables and Fruit (continued) Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Fresh, Frozen, Canned, and Dried Vegetables and Fruit Vegetable or fruit is the first item on the ingredient list and Fat: 3 g and Sodium: 360 mg 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 * Vegetable or fruit is the first item on the ingredient list and Fat: 5 g and Saturated fat: 2 g and Sodium: 480 mg Some dried fruit and 100% fruit leathers Lightly seasoned or sauced vegetables and fruit Some prepared mixed vegetables Sugar ** is the first item on the ingredient list or Fat: > 5 g or Saturated fat: > 2 g or Sodium: > 480 mg 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, inc luding hash browns and French fries Some fruit snacks made with juice (e.g., gummies, fruit rolls) Canned Tomatoes and Tomato-Based Products Fat: 3 g and Sodium: 480 mg Some whole, crushed, or diced tomatoes Some pasta sauce Fat: > 3 g or Sodium: > 480 mg Whole, crushed, or diced tomatoes that are higher in fat or sodium Pasta sauce that is higher in fat or sodium Vegetable and Fruit Chips Fat: 3 g and Saturated fat: 2 g and Sodium: 240 mg Some lower-fat, lower-sodium vegetable chips (e.g., potato, carrot) Some lower-fat, lower-sodium fruit chips (e.g., banana, apple, pear) Fat: 5 g and Saturated fat: 2 g and Sodium: 480 mg Some vegetable chips (e.g., potato, carrot) Some fruit chips (e.g., banana, apple, pear) Fat: > 5 g or Saturated fat: > 2 g or Sodium: > 480 mg 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 15

27 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 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. X 100 = 0% of fat from trans fat 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. 16 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

28 Nutrition Standards For Food Groups Grain Products (continued) Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Bread 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 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 Pasta, Rice, and Other Grains 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 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

29 Nutrition Standards For Food Groups Grain Products (continued) Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Baked Goods 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 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 Grain-Based Snacks 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 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 Cereals 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 Some breakfast cereals, including oatmeal, some granola, and cold cereals containing fibre Some breakfast cereals 18 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

30 Nutrition Standards For Food Groups Milk and Alternatives Tips for selecting healthy milk and alternatives: Sell Most milk and alternatives are lower in fat. Sell Most cheeses, such as partly skimmed mozzarella and light cheddar, are lower in fat and sodium. Fluid milk and milk-based beverages are included under the Beverages sections. 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

31 Nutrition Standards For Food Groups Milk and Alternatives (continued) Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Yogurt/Kefir Fat: 3.25% M.F. * or 3 g Plain and flavoured yogurt, yogurt tubes Fat: > 3.25% M.F. or > 3 g Yogurt higher in fat, such as Balkan-style Cheese ** 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 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 Milk-Based Desserts Fat: 5 g and Sodium: 360 mg and Calcium: 5% DV Fat: > 5 g or Sodium: > 360 mg or Calcium: < 5% DV 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. 20 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

32 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

33 Nutrition Standards For Food Groups Meat and Alternatives (continued) Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Fresh and Frozen Meat Fat: 10 g and Sodium: 480 mg 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: 14 g and Sodium: 480 mg Lean ground meat Beef, goat, lamb, pork, or poultry Some breaded chicken strips and nuggets Some meatballs Some hamburger patties Fat: > 14 g or Sodium: > 480 mg 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 Deli (Sandwich) Meat Fat: 5 g and Sodium: 480 mg Some lean deli meat Fat: 5 g and Sodium: 600 mg Some lean deli meat Fat: > 5 g or Sodium: > 600 mg Deli meat higher in fat or sodium Fish Fat: 8 g and Sodium: 480 mg Fresh, frozen, or canned fish Fat: 12 g and Sodium: 480 mg Some frozen, breaded fish (e.g., fish sticks) Fresh, frozen, or canned fish Fat: > 12 g or Sodium: > 480 mg Some breaded or battered fish higher in added fat or sodium Fresh or frozen fish with a higher mercury content* 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 22 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

34 Nutrition Standards For Food Groups Meat and Alternatives (continued) Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nu trition Criteria Nutrition Criteria Nuts, Protein Butters, and Seeds Not coated with candy, chocolate, sugar, or yogurt and Sodium: 480 mg 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 with candy, chocolate, sugar, and/or yogurt or Sodium: > 480 mg Coated nuts Some roasted and salted nuts Meat Alternatives, such as Tofu, Beans, and Lentils Fat: 8g and Sodium: 480 mg and Protein: 10 g Some vegetarian burgers, simulated meat strips, veggie meatballs, veggie ground round, veggie wieners and sausages, tofu and tempeh Beans and lentils Fat: > 8g or Sodium: > 480 mg or Protein: < 10 g 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

35 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. 24 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

36 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

37 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. 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 26 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

38 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

39 Nutrition Standards For Food Groups Mixed Dishes Without a Nutrition Facts Table (continued) Assess Using the Nutrition Criteria (per serving) Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale 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. 28 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

40 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

41 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 Ingredients Serving Size Condiments and Spreads Gravies and Sauces Dips Fats Oils and Dressings Other (e.g., chocolate chips, coconut, olives, parmesan cheese) 15 ml (1 tbsp) 60 ml (4 tbsp) 30 ml (2 tbsp) 5 ml (1 tsp) 15 ml (1 tbsp) 15 ml (1 tbsp) Candy Chocolate Energy Bars Licorice Gum Gummies Popsicles and Freezies, if not prepared with 100% juice Not Permitted for Sale: Confectionery (Examples) 30 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

42 NUTRITION STANDARDS FOR BEVERAGE GROUPS SECTION DIVIDER GOES HERE. PLEASE DON T PRINT THIS PAGE

43 NUTRITION STANDARDS FOR BEVERAGE GROUPS SECTION DIVIDER GOES HERE. PLEASE DON T PRINT THIS PAGE

44 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 X 100 = 0% of fat from trans fat Fat 2.5g 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% DV for calcium 25 g of sugar Container size is 250 ml (1 cup). This 1% chocolate milk is a Sell Most beverage choice because it has: < 5 g of fat 25% DV for calcium 28 g of sugar serving size is 250 ml. NUTRITION STANDARDS FOR BEVERAGE GROUPS 31

45 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 Milk- Based 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. 32 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

46 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 Sports Drinks All Energy 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

47 HEALTHY VENUES, PROGRAMS AND EVENTS SECTION DIVIDER GOES HERE. PLEASE DON T PRINT THIS PAGE

48 HEALTHY VENUES, PROGRAMS AND EVENTS SECTION DIVIDER GOES HERE. PLEASE DON T PRINT THIS PAGE

49 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

50 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 To access the online learning module for Healthy Venues, Programs and Events, visit 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. 36 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

51 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 Made-to-Order Sandwich Station Sell Most Food Choices Sell Less Food Choices 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 Made-to-order sandwich station: Whole grain sub buns (Sell Most) White sub buns (Sell Less) Tomatoes (Sell Most) Lettuce (Sell Most) Cucumber (Sell Most) Partly-skimmed mozzarella cheese (Sell Most) Deli turkey (Sell Most) Deli roast beef (Sell Less) Sauces (e.g., mustard, mayonnaise) (Miscellaneous Items) FOOD CHOICES 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 module includes downloadable templates and activities for cafeterias. HEALTHY VENUES, PROGRAMS AND EVENTS 37

52 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 This module includes downloadable templates and activities for catered food and beverages. 38 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

53 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 Total number of food choices = 11 Sell Most food choices = 9 (81%) Sell Less food choices = 2 (19%) BEVERAGE CHOICES Total number of beverage choices = 4 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

54 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) Yogurt tube (Sell Most) Green beans (Sell Most) 1% Chocolate milk (Sell Most) Monday FOOD CHOICES Total number of food choices = 3 Sell Most food choices = 3 (100%) Sell Less food choices = 0 (0%) BEVERAGE CHOICES 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) Apple (Sell Most) Carrots (Sell Most) Bottled water (Sell Most) Tuesday FOOD CHOICES Total number of food choices = 3 Sell Most food choices = 3 (100%) Sell Less food choices = 0 (0%) BEVERAGE CHOICES 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) Banana (Sell Most) Celery (Sell Most) 2% Milk (Sell Most) Wednesday FOOD CHOICES Total number of food choices = 3 Sell Most food choices = 2 (67%) Sell Less food choices = 1 (33%) BEVERAGE CHOICES 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. 40 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

55 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 This module includes downloadable templates and interactive assessment activities for school events. HEALTHY VENUES, PROGRAMS AND EVENTS 41

56 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 This module includes downloadable templates and interactive assessment activities for tuck shops/canteens. 42 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

57 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. Beverage vending machines contain refrigerated non-perishable beverages such as 100% fruit juice and water. Milk vending machines contain milk, chocolate milk, yogurt drinks and yogurt. 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

58 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 To access the online learning module for Healthy Venues, Programs and Events, visit This module includes downloadable templates and interactive assessment activities for vending machines. 44 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

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61 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: 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: 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: 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

62 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, 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: 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. 46 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

63 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

64 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: a School Board Implementation Plan to be completed by the implementation committee (Appendix 14). 48 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

65 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 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. 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. IMPLEMENTATION 49

66 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: 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). 50 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

67 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

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70 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

71 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 5 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, SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

72 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 55

73 Practices to Support Implementation Practices that can help connect the healthy eating messages in the curriculum with the School Food and Beverage Policy: 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. 56 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

74 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. Include healthy eating, the School Food and Beverage Policy, and special-event days on the school council agenda. 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. Confirm with food service providers that they are in compliance (Sample Letter of Compliance in Appendix 20). PRACTICES TO SUPPORT IMPLEMENTATION 57

75 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. Practices that can help communicate the policy and implementation plan: 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). 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). 58 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

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78 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. MONITORING 59