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TRANSCRIPT
Get Chopping! with Student Nutrition
Programs
Jennifer Strome, RD
Public Health Dietitian
Agenda Nutrition Guidelines
Choosing Foods to Serve / Not Serve
Label Reading Refresh
Get Chopping! Increasing Veggies & Fruit
Case Study
Keep it Simple: Tools & Templates
Ontario Ministry of Children and Youth Services
Student Nutrition Program Guidelines
• Select nutritious foods and beverages
• Promote good health and healthy eating habits
• Help students to be ready to learn
Benefits (July 2008):
• Clear direction for healthy food choices
• Specifies how often to serve certain foods
• Contains menu planning examples and forms
Nutrition Guidelines Overview • Offer a variety healthy, tasty food choices:
Canada’s Food Guide (CFG) 2007
Student Nutrition Program Guidelines, 2008
Ontario Health Promotion & Protection Act (food safety)
• Portions:
• CFG servings; adjust portion size for age
• Avoid high in fat, salt , and/or added Sugar
• No Trans Fats
• Pleasant eating environment
• Adequate time (20 minutes)
Our Bottom Line:
Everyday Foods We Can Serve Vegetables and Fruit
•1 medium, ½ cup
Grain Products
•1 slice, ½ bagel, ½ cup rice, pasta, 30g
or (1/2-1 ¼ ) cup cold cereal,
•crackers (10)
Milk and Alternatives
•1 cup milk, 50 g (1.5 oz) cheese,
• ¾ cup yogurt
Meat and Alternatives
• ½ cup meat, 2 eggs, ¾ cup
legumes
Nutrition Guidelines Menu Checklist
Vegetables and/or Fruit (VF) offered with every
meal/snack
Snack contains at least 1 serving from a
minimum of 2 food groups with 1 serving coming
from the VF food group
A meal contains at least 1 serving from a
minimum of 3 food groups with 1serving from the
VF food group and 1serving from Milk and
Alternatives food group
Tap water always available
Sometimes Foods: Once a Week or Less
• Found within one of the four food groups
in Canada’s Food Guide
• Source of nutrients
• Sometimes high in fat, sugar & salt
generally due to processing
Remember…
☺Not all foods are created equal
• Beverages
• Hidden Fats
• Sodium
• Added Sugar
• Convenience / Prepared
foods
Sneaky Nutrition Intruders
Never Serve
• Granola bars with
chocolate yogurt or
candy
• Toaster Pastries
• Cakes, Cupcakes,
Donuts
• Ice cream
• Caffeinated coffee/tea
• Fruit Flavoured Drinks
• Soft or Energy
Drinks
• Candy, Chocolate,
• Flavoured Jell-O
• Marshmallows
• Popsicles
• Fruit flavoured
gummies
Philosophy:
Everyday Foods & Sometimes Foods
• Always role-model healthy eating and food
selection for students, the school and parents.
• Consistency helps students understand healthy
eating and food selection.
• Encourage students to enjoy eating everyday
healthy foods for most meals and snacks.
• Caution: use positive messaging. Avoid
classroom criticism & junk food label
Label Re-fresh
The Nutrition Facts Table:
• Provides you with information on
Calories, and 13 nutrients for the
serving size shown
• Use the % Daily Value to choose
and compare food products for a
healthier you.
• Read the ingredient list to help you
make better food choices.
1) Serving size
Compare it to the portion amount you
need to serve based on CFG
2) Calories
May be high in fat or sugar
3. %Daily Value
DV puts nutrients on a scale from
0% to 100%. Use the 5/10/15% rule to tell you if there is a
little or a lot of a nutrient in one serving of a packaged food.
Source: Health Canada
4) Get More of these nutrients
• Look for at least 15 %DV of: – Carbohydrate
– Fibre
– Vitamin A and Vitamin C
– Calcium and Iron
5) Get Less of these nutrients:
• Look for less in – Fat, Saturated Fat and Trans Fat (less than 5% DV)
– Cholesterol
– Sodium
Grain Based Bar Activity
What are the label
reading factors for the
Grain Based Bars?
Fat: 5 g or less
Sat Fat: < 2 g
Salt:< 480 mg
Fibre: > 2 g
Iron: > 5% DV
Look at the whole picture!
Snack: 2 or more food groups
including Vegetable/Fruit (Milk Product optional)
Apples & Cereal Carrots & Crackers Grapes & Yogurt
Cucumber & small Muffin (once a week)
Meal: 3 or more food groups
including Vegetable/Fruit & a Milk Product
• Apple, cheese, crackers Banana, milk, cereal
• Juice, yogurt, small muffin (once a week)
• Fruit, cheese, raisin bread Fruit, cheese, ½ (wg) bagel
What’s in a Snack or Meal?
Spotlight: Vegetables and Fruit Fresh/frozen V&F
-Fresh, frozen
-No added sugar or
salt and fruit
-Choose Ontario grown produced
Foods when possible
Canned vegetable
-Sodium: 480mg or less
Canned fruit (125mL)
-No added sugar
-Vitamin C: 30% DV or more
OR
Vitamin A: 15% DV
Limit these Vegetables/Fruit:
total once a week or less
100% Juice:
Vegetables & Fruit
including fruit, vegetable
or tomato
Dried Fruit
all types including
Apricots
Apples
Raisins
100% fruit leathers
Fruit bars
Ingredient List: Where’s the fruit?
Ingredients: Corn syrup, corn
syrup solids, sugar,
concentrated pear puree,
hydrogenated cottonseed oil,
citric acid, sodium citrate,
pectin, …
Ingredients: Apple puree
concentrate, apple and cherry and
elderberry juice concentrates,
citrus pectin, natural flavour,
lemon juice concentrate.
pear puree,
Kid-friendly
Recipes Ideas:
• Carrot / Apple Muffins
• Protein-Packed Pasta
Salad
• Cheesy Beans and Rice
• Bean & Vegetable Stew
• Burrito Stacks
• Snack pack with
Hummus
Get Chopping: Ways to Up the Veggies & Fruits
Promote your SNP
• Get the kids involved!
• Rotate tasks, duties
• Once a week/month
specials
• Keep seasonal
• Samples, and tastes
• Healthy Bites- ask your
nurse !
• Talk it up
Colourful & Fun:
• kebobs, dips, shapes,
• variety of cooked and raw
• smoothies
• yogurt parfaits
• creative snack packs
i.e bugs bunny, veggie art
Get Chopping: Vegetable & Fruit Ideas
Grain Products Breads (1 slice)
Preferably 100% whole grain
Fibre: 2g or more
Iron: 5% DV or more
Saturated Fat (SF): 2g or less
Sodium: less than 480 mg
Trans Fat: 0
Cereals (30g cold, 175mL hot)
Fibre: 2g or more
Iron: 5% DV or more
SF: 2g or less
Trans Fat: 0
Rice and other grains
(125mL)
Whole grains
Sodium: 480mg or less
Pasta (125mL):
Fibre: 2g or more
Enriched
Crackers (30g):
Fibre: 2g or more
Iron: 5% DV or more
Sodium: 480mg or less
SF: 2g or less
Cereal Activity:
Honey Nut Cheerios 29 3/4 cup
0.3 0 2 10 30%
Cinnamon Toast Crunch
31 3/4 cup
0.3 0 1 10 30%
Fibre 1 Raisin Bran 59 1
cup 0.2 0 11g 15 50%
Oat Cluster Almond 58 1
cup 0.5 0 4g 17 50%
Weight Serving SF TF Fiber Sugar Iron
Sugar* not in guidelines specifically
Limit these Grain Products
total once a week or less
Grain Based Bars
Pancakes
/Waffles
Muffins
Cookies
See guidelines for details and label reading
*Snacks only*- do not serve at meals
Limit these Grain Products
total once a week or less
Popcorn
•Air popped, preferred
Pretzels
Baked Nachos
See guidelines for details and label reading
Milk and Alternatives
Milk (250 mL)
Milk Fat (MF): 2%, 1%, or skim
white or chocolate
Cheese (50g)
Calcium: 15% DV or more
M.F.: 20% or less, preferred
Yogurt, Kefir (175g)
Calcium: 15% DV or more
M.F 2% or less
Milk alternative beverages
(250mL)
Calcium: 25% DV or more
Vitamin D:25% DV or more
Fat: 5g or less
Limit these Milk and Alternatives
total once a week or less
Processed Cheese Slices
Processed Cheese Spread
Puddings, custards,
frozen dessert (e.g. Frozen yogurt)
See guidelines for details and label reading
Meats and Alternatives Fresh or frozen
meats (75g)
Lean or extra lean meats
Sodium: 480 mg or less
Frozen prepared meats (75g)
Lean or extra lean beef
OR
Fat: 5g or less
Sodium: 480 mg or less
Canned meat or fish (75g)
Select light tuna
not albacore or white
-Packed in water, not oil
-Sodium: 480 mg or less
-Fat: 3g or less for meats
Salmon is a healthy choice
Eggs (2)
Sodium: 480 or
less
Legumes (175mL)
Iron: 5% DV or
more
Sodium: 480mg
or less
Fat: 3g or less
Tran fat free
Seeds, shelled
(60mL)
Sodium: 480mg or less
Limit these Meat &
Alternatives:
total once a week or less
Deli Meats
lean and extra lean,
480mg sodium and less
examples
Turkey
Chicken
Ham
Roast Beef
Maximum “Once a Day - Condiments”
at each meal or snack
Light cream cheese
Jams/Jellies
Marmalades
Syrup
Fruit butters
Sauces
Salsas
Dips
Condiments
Gravy
Soft margarine
Vegetable oils
Butter
Salad dressings
mayonnaise
Never Serve
• Foods with Trans Fat
• Expired food/after best
before
• Open bulk food
• Broken packaged food
• Home preserves
• Unpasteurized milk, apple
cider or juices
• High fat/salt snacks
• Hotdogs, sausage, bacon
• Cured meats (e.g.
salami)
• Instant noodle soups
• Full fat cream cheese
• Deep fried food
• Full fat sour cream
SNP Case Study~!
Keep it Simple & Plan Ahead
Always Plan a Menu for 5 Days
(use template)
Prepare menus for 3 to 4 weeks at a time
• Saves time and costs
• Ensures variety and interest
• Be flexible! i.e. food sales or perishable in-kind donations
• Follow’s food allergen aware policies
Ensure each days menus have maximum of:
• 1 item from the one of the “once a week foods” per day
• 1 item from the “once a day Condiments" foods
Facility
• Equipment
• Sinks & Hand washing
• Type of food allowed
• Storage & Refrigeration
Environmental
• Sabrina’s Law
• Limit leftovers
• Consider packaging
• Consider disposables
Where Food is Coming From:
• Credible vendors
• Donations
• Transporting food safely
• Sales and discounts from
supplies/stores
• Availability of foods/ingredients
• The seasons/climate
• Ease of preparation
Factors to Consider for SNP’s
Meal examples (3+ Food Groups) 1. Dried fruit (once per week - fr/veg), hot oatmeal, low fat
milk, water
2. Apple, whole wheat bread with margarine (once per
day), low fat cheddar cheese (<20% MF), water
3. Cup fruit, whole grain waffle (once per week - grain),
low fat milk, water
4. Defrosted berries, low fat granola, low fat yogurt,
sunflower seeds (extra choice), water
5. Pineapple rings, multigrain bagel, deli ham (need 75g
portion), watch sodium with brand), low fat milk, water
Mon: • Grapes
• whole grain cereal bar (once a week max)
• Water
Tues: • Cantaloupe chunks
• low fat yogurt
• Water
Wed: • Baby carrots
• Low Fat Mozzarella cheese cubes
• Whole wheat crackers (extra as 2 CFG)
• water
Thurs: • Juice (once a week max)
• Whole wheat bagel
• low fat/light cream cheese (one day misc – not a milk product but ok as have 2 CFG already)
• Water
Fri: • Unsweetened apple sauce
• whole wheat pita
• hummus dip (might be ½ Meat Alternative Choice if ½ cup each or so as a serving = ¾ cup)
• water
Snack Examples (2+ food groups)
Summary • Keep it Simple -at least in the beginning
• Follow MCYS Nutrition Guidelines
• Use Canada’s Food Guide and read the label
• Provide a variety of food, avoiding trans fat,
high fat, salt and added sugar foods
• Always remember Food Safety
• Have fun as you share healthy food with our
children!
Questions?
Thank you!