Ministry of Education

School Food and School Food and Beverage PolicyBeverage Policy

2

Purpose Purpose

The purpose of the presentation is to provide an overview of:

the rationale for a School Food and Beverage Policy

The Ministry of Education’s Healthy Schools initiatives

the School Food and Beverage Policy

the Nutrition Standards

implementation strategies

resources to help implement the policy.

3

TCDSB System Priorities – Nurturing Our Catholic Community

FAITH DEVELOPMENT - To create and celebrate Catholic community where all proclaim the Good News of the Gospel and where Catholic beliefs are modelled and integrated into the whole learning experience

SAFE, INCLUSIVE AND HEALTHY LEARNING ENVIRONMENT - To enhance the quality of the working and learning experience through improving schools and workplaces so that they contribute to positive health and respectful relationships

INCREASING ENROLMENT AND RETENTION IN GRADES JK - 12 - To support and implement a variety of local and system initiatives that actively enhance the school profile and promote the benefits of Catholic education

4

The Need for Action . . .The Need for Action . . .Rising childhood obesity rates may cause this generation of children to have shorter lives than their parents. -Standing Committee on Health, House of Commons, 2007

The rate of obesity among 12-17 year old Canadian adolescents has almost tripled over the past 25 years going from approximately 3% in 1978/79 to 9% in 2004. -Canadian Community Health Survey, 2004

In Ontario, 28% of children and youth are either overweight or obese. -Canadian Community Health Survey, 2004

Research shows that:Health and education success are intertwined: schools cannot achieve

their primary mission of education if students are not healthy. -Storey, 2009

5

The Link . . . The Link . . . (cont’d)(cont’d)

Roughly one-third of a child’s daily food intake occurs at school. -Dietitians of Canada, 2004

When nutritionally inadequate food and beverages are promoted at school every day, even along with healthier food and beverages, it becomes difficult for students to have healthy diets. -Dietitians of Canada, 2004

6

Healthy Schools InitiativesHealthy Schools Initiatives

To date, the Ministry’s healthy schools initiatives have included:

Foundations for a Healthy School framework the Healthy Schools Recognition Program Daily Physical Activity in Elementary Schools Sabrina’s Law – An Act to Protect Anaphylactic Pupils support for the Lifesaving Society’s Swim to Survive

program

www.ontario.ca/healthyschools

7

Daily Physical Activity (DPA) Daily Physical Activity (DPA)

Quick Facts:Quick Facts: • All students in grades 1-8, including students with special needs, participate

in a minimum of 20 minutes of sustained moderate to vigorous physical activity each school day during instructional time.

Resources:Resources: • Resource guides for teachers

(primary, junior, intermediate), principals and school board leaders

• e-learning modulewww.eworkshop.on.ca/edu/dpa

8

School Food and Beverage PolicySchool Food and Beverage Policy

The School Food and Beverage Policy applies to: all publicly-funded elementary and secondary schools in

Ontario.

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, sporting events) on school premises for school purposes.

9

School Food and Beverage Policy School Food and Beverage Policy (cont’d)(cont’d)

The policy does 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

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.

10

School Food and Beverage Policy School Food and Beverage Policy (cont’d)(cont’d)

School boards and schools will be encouraged to:• choose Ontario food and beverages first (e.g., offer Ontario grown

and/or produced food and beverages when available and practical).

• be environmentally aware (e.g., reduce food waste, reuse containers, recycle food scraps).

• avoid offering food or beverages as a reward or incentive for good behaviour, achievement or participation.

11

School Food and Beverage Policy School Food and Beverage Policy (cont’d)(cont’d)

Exemptions 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.

These include bake sales, hot dog days, pizza days, candy grams, freezie days, etc. All events in which food is sold on school premises that may not meet the nutrition standards outlined in this policy. School principals:

must consult with the school council prior to designating a day as a special-event day

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.

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.

12

School Food and Beverage Policy School Food and Beverage Policy (cont’d)(cont’d)

Implementation: School boards must be in full compliance with the policy

by September 1, 2011. School boards are encouraged to implement the policy

as soon as possible.

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 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.

13

School Food and Beverage Policy School Food and Beverage Policy (cont’d)(cont’d)

Implementation Timeline:

Winter 2010: Release of the School Food and Beverage Policy

Winter 2010: Regional Training for Principals

Winter 2010: Funding to School Boards for Principal Training

Spring 2010: Release of Resource Guide & Quick Reference Guide

Fall 2010: Release of eLearning modules

Fall 2010: Elementary Teacher Training

Winter 2011: Funding to School Boards for Teacher Training

Spring 2011: Release of Teacher Resource Guide and eLearning modules

* September 1, 2011: Full Implementation of the School Food and Beverage Policy

14

The 80/20 RuleThe 80/20 Rule

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.

Sell MostSell Most Sell LessSell Less Not Permitted Not Permitted For SaleFor Sale

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.

Food and beverages in this category must not be

sold in schools.

≥≥80%80% ≤≤20%20% 0%0%

The 80/20 rule is based on the number of products offered for sale, not the number of products sold.

15

The 80/20 Rule The 80/20 Rule continuedcontinued

Once you have determined which category your product fits into, you will need to ensure that the products offered for sale in all venues, through all programs, and at all events, 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.

16

Nutrition Standards Nutrition Standards – Food Choices– Food Choices

A food choice is a specific type of food that is offered for sale. Examples of food choices are as follows:

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. A slice of light cheddar cheese is one food choice and a slice of

regular cheddar cheese is another food choice.

However, five apples of the same variety (e.g., five Empire apples) are not considered five “food choices.” They would be considered one “food choice” for the purposes of calculating the 80/20 rule.

17

Nutrition StandardsNutrition Standards (cont’d)(cont’d)

The nutrition standards are divided into two sections: food and beverages.

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

Beverages are divided according to the type of school: Elementary Schools Secondary Schools

18

Reading the Nutrition StandardsReading the Nutrition StandardsThe Categories

Food or Beverage Group

Sub-Group Products with a similar nutrient profile.

Tips Generic tips for each food and beverage group.

Nutrition Criteria Specific nutrient levels for each sub-category.

ExamplesSome common products that may fit into the sub-group.

FootnotesAdditional explanatory notes identified in the nutrition criteria and examples.

* 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.

Vegetables and Fruit

19

Nutrition StandardsNutrition Standards – Mixed Dishes – Mixed Dishes

Many products offered for sale in schools include more than one major ingredient. These are grouped as Mixed Dishes. Mixed Dishes With a Nutrition Facts Table are assessed differently then Mixed Dishes Without a Nutrition Facts Table.

20

Nutrition StandardsNutrition Standards – Mixed Dishes – Mixed Dishes (cont’d)(cont’d)

Not all mixed dishes offered for sale have a Nutrition Facts table. For example, mixed dishes, such as entrees, soups and sides that are made from scratch, on-or off-site, and delivered to schools, may not have a Nutrition Facts table.

For Mixed Dishes Without a Nutrition Facts Table, you will need to assess each major and minor ingredient using the nutrition standards.

21

% Daily ValueUse 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 FatThe 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

Core NutrientsThe 13 core nutrients are mandatory in the Nutrition Facts table and are always listed in the same order.

Serving SizeApply the nutrition standards to the serving size listed on the Nutrition Facts table.

Ingredient ListIn the example above, whole grain wheat is the first ingredient. The first ingredient on the ingredient list is sometimes used to determine how a food product fits into the nutrition standards.

Ingredient List

Reading a Nutrition Facts TableReading a Nutrition Facts Table

22

Nutrition Standards – Miscellaneous Items Nutrition Standards – Miscellaneous Items

avoid offering food or beverages as a reward or an incentive for good behaviour, achievement or participation.

Beverage Standards for Elementary Schools

Sell Most• Water• Milk, Chocolate milk, hot

chocolate made with milk <2% MF, <28g sugar, calcium > 25% DV

• 100% Fruit juice• Yogurt Drinks <3.25% MF• 250 mL serving size limit for all

beverages

Not Permitted for Sale • Juice or Blends that are

<100% juice • Milk-based beverages >28g

sugar• Coffee, tea, fruit drinks, iced

tea, soft drinks, energy

drinks or sports drinks

Differences between Elementary and Secondary School Beverage Standards

For elementary schools• Limit on serving size for all

beverages (e.g., 250 ml)• No coffee, tea, fruit drinks, iced

tea, soft drinks, energy drinks or sports drinks

For secondary schools

• No limit on serving size (e.g., milk)

Sell Less• Only decaffeinated coffee

and tea allowed • Only diet and caffeine-

free drinks allowed (e.g, diet non-cola pop)

25

Practices to Support Implementation – Practices to Support Implementation – Take a Comprehensive Approach

School boards and principals are encouraged to take a comprehensive approach to healthy eating.

The Foundations for a Healthy School framework helps school boards and principals with the implementation of the policy in a coordinated, integrated and holistic way. The four components of this framework include:

Quality Instruction and Programs Healthy Physical Environment Supportive Social Environment Community Partnerships

Comprehensive School Nutrition

High Quality Instruction and Programs

• Nutrition education for students• Nutrition education for staff

Healthy Physical Environment

• Healthy, culturally appropriate food choices are sold and offered (celebrations, fundraising, special lunch days etc)

• Safe food practices and allergy safe environment

Supportive Social Environment

• Student Nutrition Programs • Positive role modeling• Appropriate scheduling of nutrition

breaks• Food and nutrition policies• Parent, staff & student education

Community Partnerships

• Public Health, Parks and Recreation • Community & parent partnerships

(e.g., OPHEA, Heart and Stroke,after-school programs, catered lunch programs)

27

Foundations for a Healthy School framework

School Food and

Beverage Policy

HealthAnd

PhysicalEducation

Curriculum

Health LiteracyStudents develop the skills needed to access, understand and use information to make healthy decisions. They will be able to understand, evaluate and communicate information in order to promote, maintain and improve health in a variety of settings across their life.

28

Teaching Healthy EatingTeaching Healthy Eating

There are many valuable opportunities for students to learn about healthy eating in a school, through classroom instruction, discussions, and through real life experiences with the food and beverages in the school environment (e.g., classroom celebration, lunch program).

Subject/Program Grades Location in the Curriculum

Kindergarten, 2006 and

Full-Day Early Learning – Kindergarten

Program (Draft) 2010

Kindergarten Personal Growth and Development

Health and Physical Activity

Health and Physical Education, Interim

Edition, 2010

Grades 1-8 Healthy Living

Living Skills Expectations

Social Studies, 2004 Grades 1-6 Heritage and Citizenship

and World Connections

Science and Technology, 2007 Grades 1,2,3,5,6

Grade 1

Understanding Life Systems

Understanding Matter and Energy

29

ResourcesResources

Ministry of Education School Food and Beverage Policy Resource Guide

Includes a policy overview, a detailed explanation of the nutrition standards, implementation strategies and a variety of templates, tips and other tools.

Online learning modules at: http://healthy.apandrose.com/ Five interactive learning modules, designed to enable users to focus on

topics of their choice and apply the online tools to their own school environment.

Quick Reference Guide For use as a portable resource for purchasing food and beverages to

sell in a school.

Visit: www.ontario.ca/healthyschools

30

Supports AvailableSupports Available

Toronto Public Health –

Chronic Disease Prevention Public Health Nurse

EatRight Ontario (ERO) Talk to a Registered Dietitian toll-free at 1-877-510-5102 Send your questions to “Email a Registered Dietitian” at

www.ontario.ca/eatright Find healthy eating information online at www.ontario.ca/eatright

Registered Dietitians regularly update the ERO website with articles, tips and recipes. Nutrition tools such as videos on label reading offer interactive resources to support the development of healthy eating habits.

Start Stop Continue

•Initiate a health action team in your school

•Survey students about food options they would like that meet the nutrition standards

•Publish a healthy eating cookbook with recipes from students, staff & parents.

•Selling chips, candy and chocolate bars in tuck shops

•Weekly pizza orders with only a meat lovers option (look for pizza options that meet the nutrition standards)

•Having vending machine items that do not meet the nutrition standards

•Once a month CSAC hot dog sales (may use as an exempt day or look for food options that meet the nutrition standards)

•Welcome BBQ to start the school year selling hot dogs and hamburgers (may use as an exempt day or look for options that meet the nutrition standards)

•School wide Fruity Fridays that promotes students bringing fruit in their lunch on Fridays.

Ministry provided all schools $150.00 to support the implementation of this new policy and was spent by Sept. 30, 2010.