FOOD AND BEVERAGE SOLD IN SCHOOLS S.M.08

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1 Select Public/Private If Private select Ed. Act. Section. REPORT TO GOVERNANCE AND POLICY COMMITTEE FOOD AND BEVERAGE SOLD IN SCHOOLS S.M.08 Here is what I have seen to be good and fitting: to eat, to drink and enjoy oneself in all one s labour. Ecclesiastes 5:18 Created, Draft First Tabling Review January 12, 2015 January 20, 2015 Click here to enter a date. Loretta Notten, Superintendent of Governance, Policy and Strategic Planning Dan Koenig, Superintendent of Curriculum RECOMMENDATION REPORT Vision: At Toronto Catholic we transform the world through witness, faith, innovation and action. Mission: The Toronto Catholic District School Board is an inclusive learning community rooted in the love of Christ. We educate students to grow in grace and knowledge and to lead lives of faith, hope and charity. G. Poole Associate Director of Academic Affairs A. Sangiorgio Associate Director of Planning and Facilities Angela Gauthier Director of Education Page 31 of 67

2 A. EXECUTIVE SUMMARY This report recommends the adoption of a new Food and Beverage For Sale in Schools policy to bring the TCDSB in compliance with its obligations under Policy Program Memorandum 150. While the board has adopted in practice the requirements under the PPM, policy had yet to be addressed. There is a strong connection between health, well-being and academic success. Further, in keeping with our Catholic Graduate Expectation and the priorities identified within our Multi-Year Strategic Plan, the TCDSB and its students will benefit from schools modelling the healthy eating and living practices that contribute to overall well-being. B. PURPOSE 1. Ministry of Education Program Policy Memorandum 150 obligated all school boards to attest that they were in full compliance with the memorandum s directives regarding Food and Beverage for Sale in Schools by September 01, The memorandum provides nutritional standards and guidelines for their application, which applied to all venues, programs and events in all schools of the Board. While the board did comply by changing its practices by September 2011, policy was not changed to reflect the same. This report recommends a new policy which brings the TCDSB into compliance. C. BACKGROUND AND EVIDENCE/RESEARCH: 1. On January 15 th, 2010 the Ministry of Education released Program Policy Memorandum 150 on School Food and Beverage Policy. On October 4 th, 2010 a slightly revised version of the same memorandum was released, obligating school boards to adopt nutrition standards for food and beverage sold in publicly funded elementary and secondary schools in Ontario. 2. On December 8th, 2014 the Ministry issued a memo on its Support and Monitoring Plan for Safe and Healthy Schools and shared a report based on the school year. TCDSB was one of the participating boards in the study. The Ministry re-iterated its commitment to promoting wellbeing and creating healthy, safe and caring learning environments, as outlined in Achieving Excellence: A Renewed Vision for Education in Ontario. Page 32 of 67 Page 2 of 5

3 3. Rationale for the adoption of the Ministry policy is multi-facetted. We desire our children to be healthy and for them to grow up to be healthy adults. Obesity rates in children from 12 to 17 had tripled from 3% 1978/79 to 9% in In 2004, a Canadian Community Health Survey revealed that in Ontario, 28% of children and youth are either overweight or obese. Nutritionally sound eating habits are part of a healthy lifestyle. Modelling by teachers and school communities is one of the primary ways a child learns. Further, Health and education success are intertwined. Approximately one third of a child s daily food intake occurs at school. For all these reasons, it was logical to look at food and beverage sold in schools. 4. In 2010, the board undertook an initiative to educate schools about the Ministry of Education Food and Beverage Policy and practices across the various schools of the board did change. While no TCDSB policy in relation to the sale of Food and Beverage was ever adopted or revised at that time or since, administration and staff at schools did receive workshops and resources to support the implementation of changed practice. A CSAC presentation was also provided to all principals so that they could inform their parent community. D. ACTION PLAN 1. In order to be in compliance with Program Policy Memorandum 150, there are a number of considerations that must be factored into the TCDSB Food and Beverage Sold in Schools Policy. The policy will have broad application to all food and beverages sold in all venues, all programs and at all events. There are some exceptions, such as those products brought from home or purchased during a field trip. That said, Nutrition Standards for both Food and Beverage are provided within the PPM, in an appendix, based on Canada s Food Guide. 2. There are different beverage standards for elementary schools than secondary, based on slightly modified approaches to the availability of caffeinated drinks. 3. The nutrition criteria provided within the PPM is divided into 3 categories and within the nutrition criteria, fulsome examples are provided. In a broad sense, the categories are those foods and beverages that should be sold the most (greater than 80% of the offerings), those who should be sold less (less than Page 33 of 67 Page 3 of 5

4 20% of the offerings) and those that should not be sold at all, as they hold few or no essential nutrients. 4. The policy does make provision for special day events, which are part of a school community s fabric, and which are often linked to celebration and/or fundraising. A school principal may schedule up to 10 such events, in consultation with the school council, and ideally also with students. 5. The policy is complementary to the Boards vision and priorities for Student Achievement and Well-Being and is also aligned with our Catholic Graduate Expectations and Christ-centred values. 6. In addition to the practice of making nutritionally sound food available in the school, integrating curriculum-linked learning into the classroom will help to reinforce and support the healthy eating messages in the policy and promote changes in the food culture of our schools. There is also a healthy eating strand that is taught to students, in all grades of the Health and Physical Education curriculum. E. METRICS AND ACCOUNTABILITY 1. Results of our various school climate surveys (e.g., Safe and Caring Schools survey, My School My Voice and Transition Years survey), contain questions that speak to well-being and can be tracked for growth in positive results. 2. The Ministry in its review suggested that special event day templates be completed to support the number of special events occurring throughout the year in any one school and TCDSB schools were provided with a recording template to organize their events. F. IMPLEMENTATION, STRATEGIC COMMUNICATIONS AND STAKEHOLDER ENGAGEMENT PLAN 1. The TCDSB Curriculum Department, and the Physical Health and Education Department in particular, have provided the inservicing and communication to date and ensure that any new and relevant messaging is forwarded to schools. Page 34 of 67 Page 4 of 5

5 G. STAFF RECOMMENDATION That the board approve the revised S.M. 08 Food and Beverage For Sale in Schools policy. Page 35 of 67 Page 5 of 5

6 POLICY SECTION: SUB-SECTION: POLICY NAME: Students Miscellaneous Food and Beverage Sold in Schools POLICY NO: S.M. 08 Date Approved: Date of Next Review: Dates of Amendments: Cross References Policy Program Memorandum 150: School Food and Beverage Policy Ministry of Education Nutritional Standards for Ontario Schools Ministry of Education School Food and Beverage Policy Resource Guide Education Act Part XIII.1 Nutritional Standards Ontario Regulation 200/08 Trans Fat Standards Online learning Modules at Ministry of Education Quick Reference Guide EatRight Ontario (ERO) Institute for Catholic Education Resource Curriculum Links Between the Ontario Curriculum, Grades 1-8 Health and Physical Education and Fully Alive Program, Ontario S. M. 04 Fund Raising in Schools S. M. 15 Anaphylaxis Sabrina s Law, An Act to Protect Anaphylactic Pupils, 2005 Appendix A PPM 150 and Ministry of Education Nutritional Standards for Ontario Schools Purpose The health and well-being of all students of the TCDSB is foundational to all children realizing their full potential, consistent with our Catholic Graduate Expectations and it is a key priority for all schools of the board. Educating students on healthy active living practices is critical and schools can teach students by modelling good choices. This policy identifies the nutritional standards for food and beverages sold in all schools of the TCDSB, in alignment with Ministry Policy Program Memorandum 150. Page 36 of 67 Page 1 of 5

7 POLICY SECTION: SUB-SECTION: POLICY NAME: Students Miscellaneous Food and Beverage Sold in Schools POLICY NO: S.M. 08 Scope and Responsibility: This policy applies to all schools of the TCDSB. The Director of Education is responsible for this policy. Alignment with MYSP: Student Achievement and Well-Being Living Our Values Financial Impact There is no notable financial impact (positive or negative) to ensuring schools are selling and promoting nutritionally sound food choices. Legal Impact There is no notable legal impact (positive or negative) to ensuring schools are selling and promoting nutritionally sound food choices. Policy Food and beverages are permitted to be sold to pupils in Toronto Catholic District School Board schools and should promote and sustain a healthy school environment in which students have the ability to achieve to their full potential. The nutritional value of such sustenance must be consistent with the development of sound health habits and align with all relevant Ministry of Education directives. Regulations 1. All food and beverages sold in all venues (for example, cafeterias, vending machines, tuck shops), through all programs and at all events are subject to the scope of this policy. 2. The TCDSB Physical Education and Health Department will support the inservicing and distribution of educational materials for both staff and students to support implementation of this policy. Page 37 of 67 Page 2 of 5

8 POLICY SECTION: SUB-SECTION: POLICY NAME: Students Miscellaneous Food and Beverage Sold in Schools POLICY NO: S.M a) All food and beverages sold on school premises for school purposes must comply with the Ontario Nutritional Standards found in the appendix to Program Policy Memorandum 150. b) The standards do not apply to food and beverages that are: i) offered in schools at no cost ii) brought from home or purchased off school premises and not for resale in schools iii) 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 under a permit). iv) sold for fundraising activities that occur off school premises v) sold in staff rooms to staff 4. Schools of the TCDSB are encouraged to: a) choose Ontario food and beverages first (e.g., offer Ontario grown and/or produced food and beverages when available and practical), b) be environmentally aware (e.g., reduce food waste, reuse containers, recycle food scraps), c) avoid offering food and beverages as a reward or incentive for good behavior, achievement or participation, d) ensure that drinking water is freely available and accessible throughout the school day, and e) ensure that all foods sold in a TCDSB school is reasonably priced. 5. a) Schools should sell the most (equal to or greater than 80%) of products found within the Nutrition Standards for Ontario Schools, that fall within that category (per PPM 150, Appendix A) b) Schools should sell less (equal to or less than 20%) of products found within the Nutritional Standards for Ontario Schools, that fall within that category (per PPM 150, Appendix A) Page 38 of 67 Page 3 of 5

9 POLICY SECTION: SUB-SECTION: POLICY NAME: Students Miscellaneous Food and Beverage Sold in Schools POLICY NO: S.M. 08 c) Products not permitted for sale are also found within the Nutritional Standards for Ontario Schools appendices, and are those foods and beverages that generally contain few or no essential nutrients and/or contain high amounts of fat, sugar and/or sodium. d) When assessing the food and beverage choices offered for sale, all food choices are assessed together, all beverage choices are assessed together and food choices are assessed separately from beverage choices. e) There are separate standards for elementary and secondary schools as to limits on serving sizes and limitations on particular items (e.g., coffee, tea, sports drinks). 6. The school principal may designate up to 10 days (or fewer) as special event days. On such days, the school would be exempt from the nutritional standards. School principals must consult with the school council, and are encouraged to consult with students, prior to designating special-event days. 7. TCDSB Policy S. M 15 Anaphylaxis must be enforced in the application of this policy. 8. Schools are highly encouraged to implement Student nutrition Programs (healthy breakfast / snack programs) to ensure all students are ready to learn. 9. School staff will also work with parents and guardians, encouraging and educating them regarding healthy, nutritious eating. Schools can assist through school communication tools and through modelling. 10. a) All elementary students will receive nutrition education within the Physical Education Curriculum (Grades 1-8), Healthy Living Strand. b) All secondary school students will receive nutrition education within Physical Health Education courses, and other relevant areas of the curriculum, as they develop decision making skills, in keeping with the Catholic Graduate Expectations. Page 39 of 67 Page 4 of 5

10 POLICY SECTION: SUB-SECTION: POLICY NAME: Students Miscellaneous Food and Beverage Sold in Schools POLICY NO: S.M Every effort will be made to promote strategies to involve students, families, parish and the community in healthy eating education, and in endorsing and sustaining a healthy school nutrition and well-being environment, consistent with TCDSB strategic priorities. Definitions Healthy Eating Eating adequate portions to provide the body with all the nutrients required. Students physical, mental and social well-being will be strengthened through regular implementation of healthy eating habits. Nutritional Standards for Food All food sold in schools must meet the standards set out in Ontario Regulation 200/08, Trans Fat Standards, made under the Education Act. PPM 150 also provides Nutrition Standards criteria for three categories: Sell Most, Sell Less and Not Permitted for Sale. Maximum Nutritional Value Foods which meet or exceed the PPM 150 Nutritional Standards Metrics 1. Central staff will review the results of the school climate surveys administered to ascertain student perceptions regarding matters of their well-being. 2. Special event day templates will be completed by schools in order to track the number of special event days occurring at each school throughout the year. 3. Curriculum-linked learning and assessment related to healthy active living will be infused into the classroom to help reinforce and support the healthy eating messages in the policy and promote changes to a school environment that support the selection of nutritional foods. Page 40 of 67 Page 5 of 5

11 Ministry of Education Policy/Program Memorandum No. 150 Date of Issue: October 4, 2010 Effective: Until revoked or modified Subject: Application: SCHOOL FOOD AND BEVERAGE POLICY Directors of Education Supervisory Officers and Secretary-Treasurers of School Authorities Principals of Elementary Schools Principals of Secondary Schools Principals of Provincial and Demonstration Schools Reference: This memorandum replaces Policy/Program Memorandum No. 150, January 15, INTRODUCTION The Ontario government is committed to making schools healthier places for students in order to establish the conditions needed to realize the potential of all students. A healthy school environment enhances student learning and success, and enhances students social and emotional well-being. Schools have an important role to play in helping students lead healthier lives, including teaching students the skills to make healthy choices and reinforcing those lessons through school practices. The purpose of this memorandum is to set out nutrition standards for food and beverages sold in publicly funded elementary and secondary schools in Ontario. APPLICATION School boards 1 are required to ensure that all food and beverages sold on school premises for school purposes meet the requirements of this memorandum, including the nutrition standards set out in the Appendix to this memorandum, by September 1, The nutrition standards apply to all food and beverages sold in all venues (e.g., cafeterias, vending machines, tuck shops), through all programs (e.g., catered lunch programs), and at all events (e.g., bake sales, sports events). The standards do not apply to food and beverages that are: offered in schools to students at no cost; brought from home or purchased off school premises and are not for resale in schools; available for purchase during field trips off school premises; sold in schools for non-school purposes (e.g., sold by an outside organization that is using the gymnasium after school hours for a non-school related event); 1. In this memorandum, school board(s) and board(s) refer to district school boards and school authorities. Page 41 of 67

12 Ministry of Education Policy/Program Memorandum Page 2 No. 150 sold for fundraising activities that occur off school premises; sold in staff rooms. LEGISLATIVE AUTHORITY Paragraphs 29.3 and 29.4 of subsection 8(1) of the Education Act provide the Minister of Education with the authority to establish a policy with respect to nutrition standards for food and beverages and for any ingredient contained in food and beverages provided on school premises or in connection with a schoolrelated activity, and to require school boards to comply with the policy. RATIONALE FOR A SCHOOL FOOD AND BEVERAGE POLICY The school food and beverage policy contributes to improved education and health outcomes for all students. Research shows that health and education success are intertwined: schools cannot achieve their primary mission of education if students are not healthy 2 and that healthy eating patterns in childhood and adolescence promote optimal childhood health, growth, and intellectual development. 3 The school environment profoundly influences students attitudes, preferences, and behaviours. Research also shows that when nutritionally inadequate food and beverages are available and promoted at school every day, even along with healthier food and beverages, it becomes increasingly difficult for students to have a healthy diet. 4 The implementation of the school food and beverage policy in Ontario s publicly funded schools will contribute to reducing students risk of developing serious, chronic diseases, such as heart disease, type 2 diabetes, and certain types of cancer. The school food and beverage policy constitutes a comprehensive approach to the sale of food and beverages in schools province-wide. The implementation of this policy is another important step in creating healthier schools in Ontario. 5 It also reinforces the knowledge, skills, and attitudes regarding healthy eating that are developed through the various subjects and disciplines in the Ontario curriculum. 2. M. M. Storey, M. S. Nanney, and M. B. Schwartz, Schools and Obesity Prevention: Creating School Environments and Policies to Promote Healthy Eating and Physical Activity, The Milbank Quarterly, 87(1), (2009), p 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, 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, For further information, see Foundations for a Healthy School, at Page 42 of 67

13 Ministry of Education Policy/Program Memorandum Page 3 No. 150 NUTRITION STANDARDS The nutrition standards embody the principles of healthy eating outlined in Canada s Food Guide, and are intended to ensure that the food and beverages sold in schools contribute to students healthy growth and development. The nutrition standards for food and beverages are set out within the following two sections: Nutrition Standards for Food. Food is divided into Vegetables and Fruit, Grain Products, Milk and Alternatives, and Meat and Alternatives, following Canada s Food Guide. There are also Mixed Dishes, for products that contain more than one major ingredient (e.g., pizza, pasta, soup, salads, and sandwiches), and Miscellaneous Items, for items that are to be used in limited amounts (e.g., condiments, sauces, dips, oils, dressings) and for confectionery, which is not permitted for sale (e.g., candy, chocolate). Nutrition Standards for Beverages. Standards for beverages are provided separately for elementary schools and secondary schools. The above two sections outline nutrition criteria 6 that food and beverages must meet in order to be sold in schools. The nutrition criteria are provided in the following categories: Sell Most ( 80%). Products in this category are the healthiest options and generally have higher levels of essential nutrients and lower amounts of fat, sugar, and/or sodium. They must make up at least 80 per cent of all food choices 7 that are available for sale in all venues, through all programs, and at all events. The same requirement applies to beverage choices. 8 Sell Less ( 20%). Products in this category may have slightly higher amounts of fat, sugar, and/or sodium than food and beverages in the Sell Most category. They must make up no more than 20 per cent of all food choices that are available for sale in all venues, through all programs, and at all events. The same requirement applies to beverage choices. Not Permitted for Sale. Products in this category generally contain few or no essential nutrients and/or contain high amounts of fat, sugar, and/or sodium (e.g., deep-fried and other fried foods, confectionery). Food and beverages in this category may not be sold in schools. Often a type of food or beverage (e.g., bread, meat, cheese) will fit in all three of the above categories, depending on its nutritional value. To determine whether a specific product may be sold in schools, it is 6. The nutrition criteria are based on scientific research, on the Canadian Food Inspection Agency s Guide to Labelling and Advertising ( on a cross-jurisdiction scan, and on market research on available food and beverage products. 7. The following are examples of food choices: a bran muffin is one food choice and a banana muffin is another food choice; an apple is one food choice and an orange is another food choice. 8. The following are examples of beverage choices: plain milk is one beverage choice and chocolate milk is another beverage choice; orange juice is one beverage choice and apple juice is another beverage choice. Page 43 of 67

14 Ministry of Education Policy/Program Memorandum Page 4 No. 150 necessary to read the information on the food label particularly the Nutrition Facts table and the ingredient list and compare this information with the nutrition criteria. Food should always be prepared in a healthy way that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying. EXEMPTION FOR SPECIAL-EVENT DAYS The school principal may designate up to ten days (or fewer, as determined by the school board) during the school year as special-event days on which food and beverages sold in schools would be exempt from the nutrition standards outlined in this memorandum. The school principal must consult with the school council prior to designating a day as a special-event day. School principals are encouraged to consult with their students in making these decisions. Notwithstanding this exemption, on special-event days, schools are encouraged to sell food and beverages that meet the nutrition standards set out in this memorandum. ADDITIONAL REQUIREMENTS The following requirements must also be met: School boards must comply with Ontario Regulation 200/08, Trans Fat Standards, and any other applicable regulations made under the Education Act. Principals must take into consideration strategies developed under the school board s policy on anaphylaxis to reduce the risk of exposure to anaphylactic causative agents. Food and beverages must be prepared, served, and stored in accordance with Regulation 562, Food Premises, as amended, made under the Health Protection and Promotion Act. School boards must ensure that students have access to drinking water during the school day. The diversity of students and staff must be taken into consideration in order to accommodate religious and/or cultural needs. PRACTICES FOR CONSIDERATION Boards and schools should take into consideration the following when food or beverages are sold or provided in schools: Offer, when available and where possible, food and beverages that are produced in Ontario. Be environmentally aware (e.g., reduce food waste, reuse containers, recycle food scraps). Avoid offering food or beverages as a reward or an incentive for good behaviour, achievement, or participation. Page 44 of 67

15 Ministry of Education Policy/Program Memorandum Page 5 No. 150 IMPLEMENTATION AND MONITORING Any existing school board policies or guidelines related to food and beverages sold in schools must be in accordance with this memorandum. The ministry recognizes that there may be differences in approaches and implementation at the local level. School boards and schools are encouraged to continue to work with students, parents, school staff, community members, public health professionals, and food service providers to ensure that appropriate strategies are in place to implement this memorandum. School boards are encouraged to consult with their board of health to implement the nutrition standards. Under Ontario Public Health Standards, 2008, boards of health have a mandate to work with school boards and schools on healthy eating in schools. School boards are responsible for monitoring the implementation of this memorandum. At the end of the school year, school boards will be required to attest that they will be in full compliance with this memorandum on September 1, For more information on support that is available to assist with implementation, see Page 45 of 67

16 APPENDIX: NUTRITION STANDARDS FOR ONTARIO SCHOOLS Read the information on the food label particularly the Nutrition Facts table and the ingredient list and compare this information with the nutrition criteria outlined below in order to determine whether a food or beverage may be sold at the school. Products in the Sell Most category must make up at least 80 per cent of all food choices and at least 80 per cent of all beverage choices that are available for sale in all venues, through all programs, and at all events on school premises. Products in the Sell Less category must make up no more than 20 per cent of all food choices and no more than 20 per cent of all beverage choices that are available for sale in all venues, through all programs, and at all events on school premises. Nutrition Standards for Food All food sold in schools must meet the standards set out in Ontario Regulation 200/08, Trans Fat Standards, made under the Education Act. 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. Fresh, Frozen, Canned, and Dried Vegetables and Fruit Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Vegetable or fruit is the first item on the Vegetable or fruit is the first item on the Sugar** is the first item on the ingredient list ingredient list ingredient list or Fat: > 5g and Fat: 3g and Fat: 5g or Saturated fat: > 2g and Sodium: 360mg and Saturated fat: 2g or Sodium: > 480mg and Sodium: 480mg 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* Some dried fruit and 100% fruit leathers Lightly seasoned or sauced vegetables and fruit Some prepared mixed vegetables Vegetable and fruit products prepared with higher amounts of fat, sugar, and/or salt, including deepfried vegetables Some packaged frozen and deep fried potato products, including hash browns and French fries Some fruit snacks made with juice (e.g., gummies, fruit rolls) Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 46 of 67

17 Vegetables and Fruit (cont.) Canned Tomatoes and Tomato Based Products Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Fat: 3g Fat: > 3g and Sodium: 480mg or Sodium: > 480mg Some whole, crushed, or diced tomatoes Some pasta sauce Whole, crushed, or diced tomatoes that are higher in fat or sodium Pasta sauce that is higher in fat or sodium Vegetable and Fruit Chips Fat: 3g and Sodium: 240mg Some lower fat, lower sodium vegetable chips (e.g., potato, carrot) Some lower fat, lower sodium fruit chips (e.g., banana, apple, pear) Fat: 5g and Saturated fat: 2g and Sodium: 480mg Some vegetable chips (e.g., potato, carrot) Some fruit chips (e.g., banana, apple, pear) Fat: > 5g or Saturated fat: > 2g or Sodium: > 480mg 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. Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 47 of 67

18 Grain Products Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. Food should always be prepared in a healthy way that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir frying. Bread Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Saturated fat: 2g Saturated fat: > 2g and Sodium: 480mg or Sodium: > 480mg Whole grain is the first item on the ingredient list and Saturated fat: 2g and Sodium: 240mg and Fibre: 2g 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: 3g and Saturated fat: 2g and Sodium: 240mg Fat: 5g and Saturated fat: 2g and Sodium: 480mg Fat: > 5g or Saturated fat: > 2g or Sodium: > 480mg 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 Baked Goods Fat: 5g and Saturated fat: 2g and Fibre: 2g Fat: 10g and Saturated fat: 2g and Fibre: 2g Fat: > 10g or Saturated fat: > 2g or Fibre: < 2g 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 Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 48 of 67

19 Grain Products (cont.) Grain Based Snacks Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Fat: 3g Fat: 5g Fat: > 5g and Saturated fat: 2g and Saturated fat: 2g or Saturated fat: > 2g and Sodium: 240mg and Sodium: 480mg or Sodium: > 480mg 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: 2g and Fibre: 2g Some breakfast cereals, including oatmeal, some granola, and cold cereals containing fibre Whole grain is not the first item on the ingredient list or Saturated fat: > 2g or Fibre: < 2g Some breakfast cereals Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 49 of 67

20 Milk and Alternatives Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. See the section Nutrition Standards for Beverages for the nutrition criteria for fluid milk and fluid milk alternatives. Yogurt/Kefir Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Fat: 3.25% M.F.* or 3g Fat: > 3.25% M.F. or > 3g Plain and flavoured yogurt, yogurt tubes Yogurt higher in fat, such as Balkan style Cheese** Fat: 20% M.F. and Sodium: 360mg and Calcium: 15% DV*** Cheeses lower in fat and sodium, including part skim mozzarella, light cheddar, some Swiss and ricotta Sodium: 480mg and Calcium: 15% DV Most hard and soft, non processed cheese, including cheddar, mozzarella, brick, parmesan, some feta, Monterey jack, havarti, and gouda; cottage cheese, cheese curds, and cheese strings Sodium: > 480mg or Calcium: < 15% DV Some processed cheese products Most cream cheese Milk Based Desserts Fat: 5g and Sodium: 360mg and Calcium: 5% DV Fat: > 5g or Sodium: > 360mg 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. Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 50 of 67

21 Meat and Alternatives Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label. Food should always be prepared in a healthy way that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir frying. Fresh and Frozen Meat Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Fat: 10g Fat: 14g Fat: > 14g and Sodium: 480mg and Sodium: 480mg or Sodium: > 480mg Extra lean ground meat Lean beef, goat, lamb, pork, or poultry Some breaded chicken strips and nuggets Some lean meatballs Some lean hamburger patties Lean ground meat Beef, goat, lamb, pork, or poultry Some breaded chicken strips and nuggets Some meatballs Some hamburger patties Meat that contains higher amounts of fat or sodium, including chicken wings, bacon, pork and beef ribs Some wieners Most pepperoni sticks Most beef/turkey jerk products Deli (Sandwich) Meat Fat: 5g and Sodium: 480mg Some lean deli meat Fat: 5g and Sodium: 600mg Some lean deli meat Fat: > 5g or Sodium: > 600mg Deli meat higher in fat or sodium Fish Fat: 8g and Sodium: 480mg Fat: 12g and Sodium: 480mg Fat: > 12g or Sodium: > 480mg Fresh, frozen, or canned fish Some frozen, breaded fish (e.g., fish sticks) Fresh, frozen, or canned fish Some breaded or battered fish higher in added fat or sodium Fresh or frozen fish with a higher mercury content * Eggs Fat: 7g and Sodium: 480mg Fat: > 7g or Sodium: > 480mg Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 51 of 67

22 Meat and Alternatives (cont.) Nuts, Protein Butters, and Seeds Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Not coated with candy, chocolate, sugar, or Coated with candy, chocolate, sugar, and/or yogurt yogurt and Sodium: 480mg or Sodium: > 480mg Meat Alternatives, such as Tofu, Beans, and Lentils Nut, legume, and seed butters, including peanut, almond, walnut, soy, sesame, and sunflower Nuts and seeds, including almonds, walnuts, peanuts, sunflower seeds, pumpkin seeds (papitas) Fat: 8g and Sodium: 480mg and Protein: 10g Some vegetarian burgers, simulated meat strips, veggie meatballs, veggie ground round, veggie wieners and sausages, tofu and tempeh Beans and lentils Coated nuts Some roasted and salted nuts Fat: > 8g or Sodium: > 480mg or Protein: < 10g Some vegetarian products high in sodium Some meat alternatives that are higher in fat or sodium or lower in protein * 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 sc.gc.ca/fn an/securit/chem chim/environ/mercur/cons adv etud eng.php. Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 52 of 67

23 Note: Mixed dishes are products that contain more than one major ingredient. Mixed Dishes Mixed Dishes With a Nutrition Facts Table Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list provided by the supplier. Food should always be prepared in a healthy way that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir frying. Entrées (e.g., frozen pizza, sandwiches, pasta, hot dogs) Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Fat: 10g Fat: 15g Fat: > 15g and Saturated fat: 5g and Saturated fat: 7g or Saturated fat: > 7g and Sodium: 960mg and Sodium: 960mg or Sodium: > 960mg and Fibre: 2g and Fibre: 2g or Fibre: < 2g and Protein: 10g and Protein: 7g or Protein: < 7g Soups Fat: 3g and Sodium: 720mg and Fibre: 2g Fat: 5g and Saturated fat: 2g and Sodium: 720mg Fat: > 5g or Saturated fat: > 2g or Sodium: > 720mg Side Dishes (e.g., grain and/or vegetable salads) Fat: 5g and Saturated fat: 2g and Sodium: 360mg and Fibre: 2g Fat: 7g and Saturated fat: 2g and Sodium: 360mg Fat: > 7g or Saturated fat: > 2g or Sodium: > 360mg Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 53 of 67

24 Mixed Dishes (cont.) Mixed Dishes Without a Nutrition Facts Table For every ingredient used, refer to the nutrition criteria in this appendix for the appropriate food groups. Food should always be prepared in a healthy way that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir frying. Entrées (e.g., pizza, sandwiches, pasta, hot dogs) Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria One or more major ingredients are from the Sell Less category. All major ingredients* are from the Sell Most 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. All pizza toppings are considered major ingredients. Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 54 of 67

25 Miscellaneous Items Minor Ingredients The following are considered minor ingredients and are to be used in limited amounts, as defined under Serving Size. Choose products that are lower in fat and/or sodium. Ingredients Condiments and Spreads Gravies and Sauces Dips Fats Oils and Dressings Other (e.g., chocolate chips, coconut, olives, parmesan cheese) 15ml (1 tbsp) 60ml (4 tbsp) 30ml (2 tbsp) 5ml (1 tsp) 15ml (1 tbsp) 15ml (1 tbsp) Serving Size Not Permitted for Sale: Confectionery (Examples) Candy Chocolate Energy bars Licorice Gum Gummies Popsicles and freezies, if not prepared with 100% juice Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 55 of 67

26 Nutrition Standards for Beverages Separate beverage standards are provided for elementary and secondary schools. All beverages sold in schools must meet the standards set out in Ontario Regulation 200/08, Trans Fat Standards, made under the Education Act. Beverages Elementary Schools Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label. Water Plain Milk and Milk Based Fat: 2% M.F.* or 5g Beverages (Plain or and Sugar: 28g Flavoured) and Calcium: 25% DV** and Container size: 250ml Yogurt Drinks Fat: 3.25% M.F. or 3g and Container size: 250ml Soy/Milk Alternative Beverages (Plain or Flavoured) Juices or Blends: Vegetable or Fruit Hot Chocolate Sell Most ( 80%) Sell Less ( 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Fortified with calcium and vitamin D and Container size: 250ml 100% juice, pulp, or purée and Unsweetened/No sugar added and Container size: 250ml Fat: 2% M.F. or 5g and Sugar: 28g and Calcium: 25% DV and Container size: 250ml Fat: > 2% M.F. or > 5g or Sugar: > 28g or Calcium: < 25% DV or Container size: > 250ml Fat: > 3.25% M.F. or > 3g or Container size: > 250ml Unfortified or Container size: > 250ml < 100% juice, pulp, or purée or Sugar in the ingredient list or Container size: > 250ml Fat: > 2% M.F. or > 5g or Sugar: > 28g or Calcium: < 25% DV or Container size: > 250ml 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. Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 56 of 67

27 Beverages Secondary Schools Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label. 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 5g and Sugar: 28g and Calcium: 25% DV*** Fat: > 2% M.F. or > 5g or Sugar: > 28g or Calcium: < 25% DV Yogurt Drinks Fat: 3.25% M.F. or 3g Fat: > 3.25% M.F. or > 3g Soy/Milk Alternative Fortified with calcium and vitamin D Unfortified Beverages (Plain or Flavoured) 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 5g and Sugar: 28g and Calcium: 25% DV Fat: > 2% M.F. or > 5g or Sugar: > 28g or Calcium: < 25% DV Coffee and Tea Decaffeinated Caffeinated Iced Tea Calories: 40 and Decaffeinated Calories: > 40 or Caffeinated Energy Drinks All Energy Drinks Sports Drinks All Sports Drinks Other Beverages (e.g., soft drinks; flavoured water; juice ades, such as lemonade, limeade) Calories: 40 and Caffeine free Calories: > 40 or with caffeine *Milk can be sold in containers that hold multiple servings. **M.F. = Milk Fat. The amount can be found on the front of the food label. ***DV = Daily Value. Policy/Program Memorandum No. 150, School Food and Beverage Policy, October 4, Page 57 of 67

28 TCDSB Policy Register FOOD AND BEVERAGES SOLD IN SCHOOLS S.M.08 Policy Food and beverages are permitted to be sold to pupils in Toronto Catholic District School Board schools and the nutritional value of such sustenance must be consistent with the development of sound health habits. Regulations: 1. The sale of food and drink to Toronto Catholic District School Board students will be left to the discretion of the principal in each school. 2. The sales of such consumables will be conducted in a manner acceptable to local health authorities. 3. The principal will obtain and forward to the Board Certification of Liability and Insurance from each supplier of any food products sold in that school. BM p 17, 17 Dec 87; BM p 122, 24 Sep 81; BM p 452A, May 67; BM Mar 66. Page 58 of 67