Student Nutrition Program. SNP Guidelines. October PDF Free Download

Student Nutrition Program SNP Guidelines October 2016

What Are the SNP Nutrition Guidelines? Recommendations for School Nutrition Program providers in Ontario The Student Nutrition Program guidelines have been updated as of 2016 The guidelines can be found here or ask your regional coordinator

The Nutrition Guidelines Provide: Specific criteria for food selection within each food group Guidance to providers on how to select foods of high nutritional quality for snacks and meals

School Aged Children Need to Eat Well to: Support optimal growth, development Concentrate, learn, be active and socialize Establish healthy eating habits for a lifetime Promote and maintain health to prevent chronic diseases such as heart disease, cancer and type 2 diabetes Note that Type 2 Diabetes is increasing in children 1 1 http://www.phac-aspc.gc.ca/cd-mc/publications/diabetes-diabete/facts-figures-faits-chiffres-2011/chap5-eng.php

Strategies to Improve Children s Nutrition Increase vegetable and whole fruit servings Reduce foods with added salt (sodium) & sugar Quench thirst with water instead of juice, pop or fruit drinks Understand food labels Be aware of food safety issues Encourage use of Student Nutrition Programs

Help Children Develop a Healthy Relationship with Food School nutrition meals and snacks as universal available to all, no matter what individual family circumstances may be

Help Children Develop a Healthy Relationship with Food Promote meals and snacks to all children and youth as a positive way to socialize Older children can help and learn food skills Role model healthy eating

What has changed with the SNP Guidelines? More focus on whole foods, whole grains, and lower sugar and lower sodium foods Specific nutrition criteria (e.g. vitamin A %, vitamin C %) has been removed Foods are now divided into two categories: Serve and Do Not Serve

Updated Serving Size Visuals Useful images explain how to use your hand to estimate Canada s Food Guide serving sizes These images have been used with permission from EatRight Ontario. The EatRight Ontario website has been replaced by UnlockFood.ca by Dietitians of Canada. Visit www.unlockfood.ca.

Other Foods In addition to the major food groups, the guidelines also cover other foods such as: Jams, jellies, marmalades, syrup, light cream cheese and light cheese spread Sauces, dips, gravy, condiments Fats and oils such as butter, margarine, vegetable oil and salad dressings

Nuts, Peanuts & Seeds Nut, legume, and seed butters, as well as whole nuts and seeds, are now in the SERVE category. Check with your school principal and be sure to follow your school s anaphylaxis policy.

Juice & Flavoured Milk Limit 100% unsweetened fruit juice to ½ cup per child, per week Limit flavoured milk and flavoured soy beverages (e.g. chocolate) to ½ cup per child, per week ½ cup per child, per week

The Guidelines on Menu Planning for Meals Breakfast or lunch should contain at least: One serving from a minimum of three out of the four food groups One of those servings must come from the Vegetables and Fruit food group One serving from the Milk and Alternatives group

The Guidelines on Menu Planning for Snacks A snack should contain at least: One serving from a minimum of two of the four food groups One of those servings must come from the Vegetables and Fruit food group

Menu Planning See Section 9 (page 34) in the guidelines for sample menus http://www.children.gov.on.ca/htdocs/english/professionals/s tudentnutrition/section9.aspx

Kid Friendly Recipes Keeping the guidelines in mind, here are some kid friendly recipe ideas http://www.unlockfood.ca/en/recipes/kid-friendly-awardwinning-recipes.aspx

Food Safety

Safe Food Handling Prepare, store and serve foods and beverages, using safe food handling practices and in accordance with the Ontario Food Premises Regulation 562/90 http://www.children.gov.on.ca/htdocs/english/professionals/s tudentnutrition/section5.aspx

Food Safety: Shopping and Transportation Shop for groceries last if you are running other errands Pick up perishable foods such as meat and milk at the end of grocery shopping Keeping a cooler with ice packs in your car to store perishable foods is a good practice, especially on hot days Put away perishable items first as soon as you arrive home or at the school Click here to see what kinds of foods your school can provide based on the available kitchen facilities

Food Safety Most food borne illnesses are caused by living micro organisms called bacteria Bacteria need certain conditions to multiply: nutrients, oxygen, the right temperature, water content and ph Bacteria multiply rapidly in the Danger Zone which is the temperature range from 4C to 60C Keeping food out of the danger zone is one way of handling food safely

Freezer bacteria growth controlled Fridge bacteria growth slow Hot Holding bacteria controlled Internal Food temp. Kills most bacteria Whole Poultry Internal temp. Hold for 15 Secs. -18 C/ 4 C/ 60 C/ 74 C/ 82 C/ 0 F 40 F 140 F 165 F 180 F

Safe Food Handling Wash your hands, clean and sanitize utensils and work surfaces before preparing or serving food Have one cutting board just for fruits and vegetables and a separate one for raw meat Wash fruits and vegetables in water that is safe to drink Don t handle food if you are ill as it is possible to spread illness through food Have students wash their hands before eating

Handwashing Cleaning your hands properly is vital to keeping food safe for eating Clean your hands using warm running water and liquid soap, drying with a paper towel Hand sanitizers are not recommended when handling food Hand sanitizers are not effective on hands that may have food residue on them Hand sanitizers do not remove all food allergens Soap and water must be used to ensure your hands are clean

Proper Handwashing

Cleaning and Sanitizing Bacteria may remain on utensils, equipment and work surfaces if they are not cleaned and sanitized adequately Cleaning reduces the amount of debris and bacteria Sanitizing eliminates bacteria to a safe level Clean with warm soapy water and rinse with clean warm water Sanitize using an appropriate sanitizer always following the manufacturer s instructions

Two Compartment Sink Utensil Washing

Preparing Food Use a designated hand washing sink to wash your hands This sink must be supplied with warm, running water, liquid soap and paper towels Clean and sanitize all surfaces where food is being prepared and/or served Have a cutting board that is used only for fruits and vegetables and one that is used for raw meat, poultry or fish

Serving Food Wash hands before serving food Encourage students to wash their hands before eating Ensure food is cooked to correct temperature(s) Keep hot foods at 60 o C or more to keep food safe Keep cold foods at 4 o C or less to keep food safe Use thermometers to check that food is cooked and stored at the correct temperatures

Safe Food Storage Store all food off of the floor Transfer unused dried goods into containers with tightly fitting lids that can be washed and sanitized

Safe Food Storage Keep perishable foods such as meat, poultry, fish and cooked grains in the refrigerator at 4 o C or less Store raw meat, poultry and fish on the bottom shelf of the fridge Keep frozen foods at -18 o C or less Use a thermometer to check temperatures

Safe Food Storage Refrigerators need to store food at 4 o C or less and freezers need to be -18 o C or less to protect food against microorganisms that can cause food borne illness

What type of food preparation/service can I do from my school kitchen?

Credible sources of nutrition information www.healthunit.org 1-800-660-5853 (toll free) www.unlockfood.ca 1-866-797-0000 (toll free) www.dietitians.ca

Credible sources of food safety information www.health.gov.on www.health.gov.on.ca/en/public/programs/publich ealth/foodsafety http://www.hc-sc.gc.ca/hl-vs/alt_formats/pacrbdgapcr/pdf/iyh-vsv/diseases-maladies/handsmains-eng.pdf www.caringforkids.cps.ca/handouts/handwashing

Thank you!

Student Nutrition Program. SNP Guidelines. October 2016