school food and beverage policy resource guide

SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

MINISTRY OF EDUCATION


Table of Contents

INTRODUCTION 1Website and Online Learning Modules 2

SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW 3

NUTRITION STANDARDS 7Categories: Sell Most, Sell Less, and Not Permitted for Sale 8The 80/20 Rule 9Reading the Nutrition Standards 10A-Z Food and Beverage List – Sample 11Reading a Nutrition Facts Table 12

NUTRITION STANDARDS FOR FOOD GROUPS 13Vegetables and Fruit 13Grain Products 16Milk and Alternatives 19Meat and Alternatives 21Mixed Dishes 24Mixed Dishes With a Nutrition Facts Table 25Mixed Dishes Without a Nutrition Facts Table 27Miscellaneous Items 30

NUTRITION STANDARDS FOR BEVERAGE GROUPS 31Beverages – Elementary Schools 32Beverages – Secondary Schools 33

HEALTHY VENUES, PROGRAMS AND EVENTS 35Cafeterias 36Catered Food and Beverages 38School Events 41Tuck Shops/Canteens 42Vending Machines 43

IMPLEMENTATION 45Roles and Responsibilities – School Board 46Implementation Committee – School Board 47Implementation Plan - School Board 48Roles and Responsibilities – Schools 49Implementation Committee – Schools 50Implementation Plan – Schools 51


Table of Contents

PRACTICES TO SUPPORT IMPLEMENTATION 53Take a Comprehensive Approach 53Establish a Healthy Eating Environment 54Align with the Curriculum 55Work with Community Partners 57Provide Ongoing Communication 58

MONITORING 59

GLOSSARY 61

APPENDICES 66Appendix 1 – School Food and Beverage Policy 66Appendix 2 – Trans Fat Standards (O.Reg. 200/08) 83Appendix 3 – Calculating Trans Fat 84Appendix 4 – A-Z Food and Beverage List 86Appendix 5 – Cafeteria Food Service Provider Checklist 92Appendix 6 – Caterer Checklist 93Appendix 7 – School Event Menu Ideas 94Appendix 8 – Tips for Selecting Healthy Food and Beverages for Tuck Shops/Canteens 95Appendix 9 – We’re Tucking into Healthy Grub! (Newsletter Insert) 97Appendix 10 – Venues, Programs and Events Assessment Tool 98Appendix 11 – School Inventory of Food and Beverages Offered for Sale 100Appendix 12 – School Board Implementation Committee – Sample Agenda 101Appendix 13 – School Assessment 102Appendix 14 – School Board Implementation Plan 106Appendix 15 – School Implementation Committee – Sample Agenda 107Appendix 16 – Invitation to Participate in the School Food and Beverage Policy

Implementation Committee – Sample 108Appendix 17 – School Survey 109Appendix 18 – School Implementation Plan 110Appendix 19 – Foundations for a Healthy School Framework 111Appendix 20 – Sample Letter of Compliance 113Appendix 21 – Sample Newsletter/Website Article 114Appendix 22 – School Board Tracking Sheet 115Appendix 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 www.ontario.ca/healthyschools

INTRODUCTION

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1INTRODUCTION

Introduction

Research shows that good health is a prerequisite for good learning. It is also a vital componentof children’s growth and development.When nutritionally inadequate food and beverages areavailable and promoted at school every day, even alongside healthier food and beverages, itbecomes difficult for students to choose a healthy diet.1

• “Health and education success are intertwined: schools cannot achieve their primary missionof 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 anintegral role in teaching students the skills to make healthy choices and reinforcing those lessonsthrough school practices. The School Food and Beverage Policy constitutes a comprehensiveapproach 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 wherefood 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 OntarioMinistry of Education Regarding Snacks and Beverages Dispensed by Vending Machines”, p. 3 published with Ministry of Education, Policy/Program MemorandumNo. 135, “Healthy Food and Beverages in Elementary School Vending Machines”,October 20, 2004.

2 M.M. Storey, M.S. Nanney, and M.B. Schwartz. 2009. Schools and Obesity Preven-tion: Creating School Environments and Policies to Promote Healthy Eating andPhysical Activity. The Milbank Quarterly, 87(1): 72.

3 Centers for Disease Control and Prevention, Guidelines for School Health Programs to Promote Lifelong Healthy Eating,MMWR 1996;45 (No. RR-9), p. 1.

4 Dietitians of Canada. 2004. News Release: Dietitians of Canada teams up with the Ontario Ministry of Education to make healthy food choices the easy choice in elementary schools. www.dietitians.ca/news/media.asp?fn=view&id=3385

Introduction


Website and Online Learning Modules

The information in this resource guide is also available in the form of five interactive learningmodules 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 www.ontario.ca/healthyschools

SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW


3SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW

School Food and Beverage Policy Overview

The School Food and Beverage Policy(Appendix 1) requires that all food andbeverages offered for sale in Ontario’s publiclyfunded elementary and secondary schools forschool purposes comply with the requirementsset out in the policy, including the nutritionstandards, by September 1, 2011.

Application

The nutrition standards apply to all food andbeverages sold in all venues (e.g., cafeterias,vending machines, tuck shops/canteens),through all programs (e.g., catered lunchprograms), 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 thatis using the gymnasium after school hoursfor a non-school-related event)

• sold for fundraising activities that occuroff school premises

• sold in staff rooms.

Legislative Authority

The Education Act provides the Minister of Education with the authority to establishthe School Food and Beverage Policy and to require school boards to comply.



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:

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 wouldbe exempt from the nutrition standards. The school principal must consult with the schoolcouncil 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 policyon 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 accommodatereligious and/or cultural needs.

Sell Most Sell Less Not Permitted for Sale

Products in this category are thehealthiest options and generally havehigher levels of essential nutrients and lower amounts of fat, sugar,and/or sodium. Products in this categorymust make up at least 80 per centof all food choices and all beveragechoices that are offered for sale in allvenues, through all programs, and atall events.

Products in this category may haveslightly higher amounts of fat, sugar,and/or sodium than food and bever-ages in the Sell Most category. Products in this category must makeup no more than 20 per cent of all food choices and all beveragechoices that are offered for sale in all venues, through all programs, andat all events.

Products in this category generallycontain few or no essential nutrientsand/or contain high amounts of fat,sugar, and/or sodium (e.g., deep-friedand other fried foods, confectionery).Products in this category must not be sold in schools.

5SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW


Practices for Consideration

Boards and schools should take intoconsideration the following when food orbeverages 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., reducefood 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 orguidelines related to food and beverages sold in schools must comply with the policy.The ministry recognizes that there may bedifferences in approaches and implementationat the local level. School boards and schoolsare encouraged to work with students,parents, school staff, community members,public health staff, and food service providersto ensure that appropriate strategies are in place to implement the policy.

School boards are encouraged to consult with their board of health to implement thenutrition standards. Under Ontario PublicHealth Standards, 2008, boards of health havea mandate to work with school boards andschools on healthy eating.

School boards are responsible for monitoringthe implementation of the policy.

At the end of the 2010–11 school year, schoolboards will be required to attest that they willbe in full compliance with the School Foodand Beverage Policy by September 1, 2011.

To access the online learning module for the Introduction and PolicyOverview, visit www.ontario.ca/healthyschools

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NUTRITION STANDARDS


7NUTRITION STANDARDS

Nutrition Standards

Overview

The nutrition standards embody the principlesof healthy eating outlined in Canada’s FoodGuide, and are intended to ensure that thefood and beverages sold in schools contributeto students’ healthy growth and development.

The nutrition standards set out the nutritioncriteria that apply to all food and beveragesoffered for sale on school premises for schoolpurposes. The nutrition standards are dividedinto two sections: food and beverages.

Nutrition Standards for Food

Food is divided into six groups (the first fourfood 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

CANADA’S FOOD GUIDECanada’s Food Guide defines and promotes healthy eating for Canadians.

Tip

Nutrition Standards


Categories: Sell Most, Sell Less, and Not Permitted for Sale

All food and beverages fit into one of the following categories:

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 yourproduct’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 yourproduct 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.

To access the online Nutrition Standards Tool, visit www.ontario.ca/healthyschools

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.


Products in this category are thehealthiest options and generally havehigher levels of essential nutrientsand lower amounts of fat, sugar,and/or sodium.

Products in this category may haveslightly higher amounts of fat, sugar,and/or sodium than food and beverages in the Sell Most category.

Products in this category generallycontain few or no essential nutrientsand/or contain high amounts of fat,sugar, and/or sodium (e.g., deep-friedand other fried foods, confectionery).

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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).*

Tip

* In secondary schools, milk can be sold in containers that hold multiple servings.


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.

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 foodchoices. 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 areconsidered one beverage choice for the purposes of calculating the 80/20 rule.


Products in this category must makeup at least 80 per cent of all foodchoices and all beverage choicesthat are offered for sale in all venues, through all programs, and at all events.

Products in this category must makeup no more than 20 per cent of all food choices and all beveragechoices 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.

Nutrition Standards

10 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

Reading the Nutrition Standards

Examples some commonproducts that may fit into thesub-group

Sub-Groupproducts with a similar nutrient profile

Tipsgeneric tips foreach 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 fator sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.

The Categories

Nutrition Criteriaspecific nutrientlevels for eachsub-category

Footnotesadditionalexplanatory notesidentified in thenutrition criteriaand examples

Food or Beverage Group


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 nutritionstandards to which your product belongs. Refer to the appropriate section in the School Foodand Beverage Policy to find the nutrition criteria for your product.

Food or Beverage Nutrition Standards Group

Nutrition Standards Sub-Group

Page Reference

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

Reading a Nutrition Facts Table

To apply the nutrition standards, you will have to read the food label. In Canada, the food label ismandatory 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

Source: Interactive Nutrition Label – Get the Facts, http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/cons/inl_flash-eng.php2005. Reproduced with the permission of the Minister of Public Works and Government Services Canada, 2010.

Nutrition Standards


Core Nutrients

The 13 core nutrients aremandatory in the NutritionFacts table and are alwayslisted in the same order.

Ingredient List

In the example above, whole grain wheat is the first ingredient.The first ingredient on the ingredient list is sometimes used todetermine how a product fits into the nutrition standards.

% Daily Value

Use the % Daily Value (DV) to determine if a product has a little or a lot of a nutrient. The % DV is alsohelpful in making comparisonsbetween products.

Serving Size

Apply the nutrition standardsto the serving size listed onthe Nutrition Facts table.

Trans Fat

The formula to determine if afood or beverage productmeets the trans fat require-ment is:

Trans Fat (g) x 100 = % of fatFat (g) from trans fat

NUTRITION STANDARDS FOR FOOD GROUPS


13NUTRITION STANDARDS FOR FOOD GROUPS

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 thanone 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 requirelittle or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving,poaching, roasting, steaming or stir-frying.

Vegetables and FruitTips 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.


Vegetables and Fruit (continued)Example: Categorizing Canned Fruit CocktailTo determine which category a specific food or beverage fits into, follow these three steps:


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

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.

Trans 0g

Fat 0gX 100 = 0% of fat from trans fat

Ingredients: Clingstone peaches, water, pears, pineapple,sugar/glucose-fructose, cherries, concentrated grape and/orpear juice, ascorbic acid, citric acid, natural and simulated !avour.




Vegetables and Fruit (continued)

* 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.

Sell Most (≥ 80%) Sell Less (≤ 20%) Not Permitted for Sale

Nutrition Criteria Nutrition Criteria Nutrition Criteria

Fresh, Frozen,Canned, and Dried Vegetablesand Fruit

Vegetable or fruit is the first item on the ingredient list and Fat: ≤ 3 gand Sodium: ≤ 360 mgExamples:

• 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 listand Fat: ≤ 5 g and Saturated fat: ≤ 2 gand Sodium: ≤ 480 mgExamples:

• 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 listor Fat: > 5 g or Saturated fat: > 2 g or Sodium: > 480 mg

Examples:

• Vegetable and fruit productsprepared 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 andFrench fries

• Some fruit snacks made withjuice (e.g., gummies, fruit rolls)

Canned Tomatoes andTomato-BasedProducts

Fat: ≤ 3 g and Sodium: ≤ 480 mgExamples:

• Some whole, crushed, or dicedtomatoes

• Some pasta sauce

Fat: > 3 g or Sodium: > 480 mg

Examples:

• Whole, crushed, or diced tomatoes that are higher in fat or sodium

• Pasta sauce that is higher infat or sodium

Vegetable andFruit Chips

Fat: ≤ 3 g and Saturated fat: ≤ 2 gand Sodium: ≤ 240 mgExamples:

• Some lower-fat, lower-sodiumvegetable chips (e.g., potato,carrot)

• Some lower-fat, lower-sodium fruitchips (e.g., banana, apple, pear)

Fat: ≤ 5 g and Saturated fat: ≤ 2 gand Sodium: ≤ 480 mgExamples:

• 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

Examples:

• Some vegetable chips that are higher in fat or sodium

• Some fruit chips that arehigher in fat or sodium

Grain Products

Tips for selecting healthy grain products:

• Whole grain food with higher fibre and lower fat and sodium are generally healthy choicesand are usually Sell Most.

Example: Categorizing Multigrain Chips – Cheddar



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

These Multigrain Chips meet the Trans Fat Standards.


These Multigrain Chips are found in the Grain Products group, and the Grain-Based Snacks sub-group.


According to the information on the food label, theseMultigrain Chips – Cheddar contain:

• 3.5 g of fat• 0.5 g of saturated fat• 400 mg of sodium.

These Multigrain Chips are a Sell Less food choicebecause they have:

• > 3 g of fat but < 5 g• ≤ 2 g of saturated fat• > 240 mg of sodium but ≤ 480 mg.


16SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

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.

Trans 0g

Fat 3.5gX 100 = 0% of fat from trans fat



Grain Products (continued)



Bread Whole grain is the first item on the ingredient listand Saturated fat: ≤ 2 gand Sodium: ≤ 240 mgand Fibre: ≥ 2 gExamples:

• Whole grain breads, includingbuns, bagels, English muffins,rolls, naan, pitas, tortillas, chapattis, rotis, bannock

• Whole grain pizza dough and flatbread

Saturated fat: ≤ 2 gand Sodium: ≤ 480 mg

Examples:

• White (enriched) breads, including buns, bagels, Englishmuffins, rolls, naan, pitas, tortillas, chapattis, rotis, bannock

• White (enriched) pizza dough

Saturated fat: > 2 gor Sodium: > 480 mg

Examples:

• White breads that are higher in fat or sodium

• Some cheese breads, scones, and biscuits

Pasta, Rice, andOther Grains

Fat: ≤ 3 gand Saturated fat: ≤ 2 gand Sodium: ≤ 240 mgExamples:

• 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

Fat: > 5 gor Saturated fat: > 2 gor Sodium: > 480 mg

Examples:

• Some pasta, rice, and othergrains that are higher in fat,saturated fat, or sodium

Grain Products (continued)





Baked Goods Fat: ≤ 5 gand Saturated fat: ≤ 2 gand Fibre: ≥ 2 gExamples:

• Some muffins, cookies, grain-based bars

• Some whole grain waffles and pancakes

Fat: ≤ 10 g and Saturated fat: ≤ 2 gand Fibre: ≥ 2 g Examples:

• Some muffins, cookies, grain-based bars, snacks

• Some waffles and pancakes

Fat: > 10 gor Saturated fat: > 2 gor Fibre: < 2 g

Examples:

• Most croissants, danishes, cakes, doughnuts, pies, turnovers,pastries

• Some cookies and squares

Grain-BasedSnacks


• Some whole grain crackers, pita chips, and flatbreads

• Some packaged crackers and popcorn

Fat: ≤ 5 gand Saturated fat: ≤ 2 gand Sodium ≤ 480 mgExamples:

• Some crackers, pretzels, and popcorn

Fat: > 5gor Saturated fat: > 2 gor Sodium: > 480 mg

Examples:

• Crackers, pretzels, and popcornhigher in fat and sodium

• Most corn chips and othersnack mixes

Cereals Whole grain is the first item on the ingredient list and Saturated fat: ≤ 2 gand Fibre: ≥ 2 gExamples:

• Some breakfast cereals, includingoatmeal, some granola, and coldcereals containing fibre

Whole grain is not the first itemon the ingredient list or Saturated fat: > 2 g or Fibre: < 2 g

Examples:

• Some breakfast cereals



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.

Example: Categorizing a Strawberry-Banana Yogurt Tube



According to the information on the food label in the example provided, this yogurt tube contains:


This strawberry-banana yogurt tube meets the Trans Fat Standards.

STEP 2 – Identify the group and sub-group in the nutrition standards thatyour 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 theYogurt/Kefir sub-group.

STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredientlist) with the nutrition criteria in the nutritionstandards. Your product will fit into one of the followingcategories: Sell Most, Sell Less, or Not Permitted for Sale.

According to the information on the food label, thisstrawberry-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.

Canada’s Food Guide recommends: • selecting lower-fat milk alternatives.

Trans 0g




Milk and Alternatives (continued)

* 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.



Yogurt/Kefir Fat: ≤ 3.25% M.F.* or ≤ 3 gExamples:

• Plain and flavoured yogurt, yogurt tubes

Fat: > 3.25% M.F. or > 3 gExamples:

• Yogurt higher in fat, such asBalkan-style

Cheese** Fat: ≤ 20% M.F. and Sodium: ≤ 360 mgand Calcium: ≥ 15% DV***

Examples:

• Cheeses lower in fat andsodium, including part-skimmozzarella, light cheddar, someSwiss and ricotta

Sodium: ≤ 480 mg and Calcium: ≥ 15% DV

Examples:

• Most hard and soft, non-processed cheese, includingcheddar, mozzarella, brick,parmesan, some feta, MontereyJack, havarti, and gouda; cottagecheese, cheese curds, and cheese strings

Sodium: > 480 mgor Calcium: < 15% DV

Examples:

• Some processed cheese products • Most cream cheese

Milk-BasedDesserts

Fat: ≤ 5 g and Sodium: ≤ 360 mgand Calcium: ≥ 5% DVExamples:

• Some frozen yogurt, puddings,custards, ice milk, gelato

Fat: > 5 g or Sodium: > 360 mgor Calcium: < 5% DV

Examples:

• Some puddings• Most frozen desserts high in fat

and sugar, including ice cream,ice cream bars, ice cream cakes,and ice cream sandwiches



Meat and Alternatives

Tips for selecting healthy meat and alternatives:

• Extra-lean meat and vegetarian alternatives prepared with no or little added fat or sodiumare usually Sell Most.

Example: Categorizing Deli Ham



According to the information on the food label in the example provided, this deli ham contains:


This deli ham meets the Trans Fat Standards.


This deli ham is found in the Meat and Alternatives group, and the Deli (Sandwich) Meat sub-group.


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.

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.

Trans 0g


Meat and Alternatives (continued)

* Certain types of fish may contain levels of mercury that can be harmful to human health. Fish caught in local lakes and streams mayhave 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 http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/environ/mercur/cons-adv-etud-eng.php





Fresh and Frozen Meat


• 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

Fat: > 14 g or Sodium: > 480 mgExamples:

• Meat that contains higheramounts 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


• Some lean deli meat


• Some lean deli meat


• Deli meat higher in fat or sodium

Fish Fat: ≤ 8 g and Sodium: ≤ 480 mgExamples:

• Fresh, frozen, or canned fish


• Some frozen, breaded fish (e.g., fish sticks)

• Fresh, frozen, or canned fish


• Some breaded or battered fishhigher in added fat or sodium

• Fresh or frozen fish with ahigher mercury content*

Eggs Fat: ≤ 7 g and Sodium: ≤ 480 mg

Fat: > 7 g or Sodium: > 480 mg



Meat and Alternatives (continued)


Nutrition Criteria Nu trition Criteria Nutrition Criteria

Nuts, Protein Butters, and Seeds

Not coated with candy, chocolate,sugar, or yogurt and Sodium: ≤ 480 mgExamples:

• 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

Examples:

• Coated nuts • Some roasted and salted nuts

Meat Alternatives,such as Tofu, Beans,and Lentils

Fat: ≤ 8g and Sodium: ≤ 480 mgand Protein: ≥ 10 gExamples:

• Some vegetarian burgers, simulated meat strips, veggiemeatballs, veggie ground round,veggie wieners and sausages,tofu and tempeh

• Beans and lentils

Fat: > 8g or Sodium: > 480 mg or Protein: < 10 gExamples:

• Some vegetarian products highin sodium

• Some meat alternatives that are higher in fat or sodium or lower in protein

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 requirelittle or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving,poaching, roasting, steaming, or stir-frying.





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


STEP 1 – Compare the total fat and trans fat amounts (in grams) on yourproduct’s Nutrition Facts table with the Trans Fat Standards. If your product doesnot 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

This macaroni and cheese meets the Trans Fat Standards.


This macaroni and cheese is found in the Mixed Dishes group, and the Entrées sub-group.


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 Salebecause it has:

• > 10 g of fat• > 5 g of saturated fat• < 2 g of fibre.

Trans 0g

Fat 17gX 100 = 0% of fat from trans fat

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 thatrequire 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)

Fat: ≤ 10 gand Saturated fat: ≤ 5 gand Sodium: ≤ 960 mgand Fibre: ≥ 2 gand Protein: ≥ 10 g

Fat: ≤ 15 gand Saturated fat: ≤ 7 gand Sodium: ≤ 960 mgand Fibre: ≥ 2 gand Protein: ≥ 7 g

Fat: > 15 gor Saturated fat: > 7gor Sodium: > 960 mgor Fibre: < 2 gor Protein: < 7 g

Soups Fat: ≤ 3 gand Saturated fat: ≤ 2 gand Sodium: ≤ 720 mgand Fibre: ≥ 2 g

Fat: ≤ 5gand Saturated fat: ≤ 2 gand Sodium: ≤ 720 mg

Fat: > 5gor Saturated fat: > 2 gor Sodium: > 720 mg

Side Dishes(e.g., grain and/orvegetable salads)

Fat: ≤ 5 gand Saturated fat: ≤ 2 gand Sodium: ≤ 360 mgand Fibre: ≥ 2 g

Fat: ≤ 7 gand Saturated fat: ≤ 2 gand Sodium: ≤ 360 mg

Fat: > 7 gor Saturated fat: > 2 gor Sodium: > 360 mg



Mixed Dishes Without a Nutrition Facts Table

Not all mixed dishes have a Nutrition Facts table. For example, some food made in the schoolcafeteria, 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 ingredientusing 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 Itemsgroup 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 containany ingredients from the Not Permitted for Sale category.

Example: Mixed Dish Without a Nutrition Facts Table – Pizza (per serving size)


STEP 1 – Compare the total fat and trans fat amounts (in grams) on the NutritionFacts table for each ingredient, with the Trans Fat Standards. If any ingredient doesnot 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 eachingredient 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.

Mixed Dishes Without a Nutrition Facts Table (continued)

The food products above are only examples. It is important to read the Nutrition Facts table for each product since the same foodor beverage can fit into all three categories.

This pizza is a Sell Most food choice because all major ingredients were categorized as Sell Most.



Assess Using the Nutrition Criteria (per serving)

Sell Most(≥ 80%)

Sell Less(≤ 20%)

NotPermittedfor 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



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 requirelittle or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving,poaching, roasting, steaming, or stir-frying.

* A major ingredient is any product that is identified in one of the food groups set out in the nutrition standards – that is,Vegetablesand 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.



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.



Side Dishes(e.g., grain and/orvegetable salads)

All major ingredients are from the Sell Most category.



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 ≤ 15 ml (1 tbsp)

Gravies and Sauces ≤ 60 ml (4 tbsp)

Dips ≤ 30 ml (2 tbsp)

Fats ≤ 5 ml (1 tsp)

Oils and Dressings ≤ 15 ml (1 tbsp)

Other (e.g., chocolate chips, coconut, olives, parmesan cheese) ≤ 15 ml (1 tbsp)

Not Permitted for Sale: Confectionery (Examples)

CandyChocolateEnergy BarsLicorice GumGummiesPopsicles and Freezies, if not prepared with 100% juice

NUTRITION STANDARDS FOR BEVERAGE GROUPS


31NUTRITION STANDARDS FOR BEVERAGE GROUPS

Nutrition Standards for Beverage Groups

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.

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 bothelementary and secondary schools.

• All beverages (except water) in elementary schools must be sold in quantities of 250 ml (1 cup) or less.

Example: Categorizing 1% chocolate milk in an elementary school


STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product’sNutrition Facts table with the Trans Fat Standards. If your product does not meet theTrans 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 1% chocolate milk contains:• 2.5 g of fat• 0 g of trans fat

This 1% chocolate milk meets the Trans Fat Standards.


This 1% chocolate milk is found in the Beverages – Elementary Schools group, and the Milk and Milk-Based Beverages (Plain or Flavoured) sub-group.


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.

Trans 0g




Beverages – Elementary Schools

* M.F. = Milk Fat. The amount can be found on the front of the food label.

** DV = Daily Value.



Water Plain

Milk and Milk-Based Beverages(Plain or Flavoured)

Fat: ≤ 2% M.F.* or ≤ 5 gand Sugar: ≤ 28 g and Calcium: ≥ 25% DV**and Container size: ≤ 250 ml

Fat: > 2% M.F. or > 5 gor Sugar: > 28 g or Calcium: < 25% DV or Container size: > 250 ml

Yogurt Drinks Fat: ≤ 3.25% M.F. or ≤ 3 gand 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 Dand Container size: ≤ 250 ml

Unfortified or Container size: > 250 ml

Juices or Blends:Vegetable or Fruit

100% juice, pulp, or puréeand Unsweetened/No sugar addedand Container size: ≤ 250 ml

< 100% juice, pulp, or puréeor Sugar in the ingredient list or Container size: > 250 ml

Hot Chocolate Fat: ≤ 2% M.F. or ≤ 5 gand Sugar: ≤ 28 g and Calcium: ≥ 25% DV and Container size: ≤ 250 ml

Fat: > 2% M.F. or > 5 gor 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 aslemonade, limeade)

All Other Beverages

33NUTRITION STANDARDS FOR BEVERAGE GROUPS


Beverages – Secondary Schools

* 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.



Water Plain

Milk* and Milk-Based Beverages(Plain or Flavoured)

Fat: ≤ 2% M.F.** or ≤ 5 gand Sugar: ≤ 28 g and Calcium: ≥ 25% DV***

Fat: > 2% M.F. or > 5 gor 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 puréeand Unsweetened/No sugar added

< 100% juice, pulp, or puréeor Sugar in the ingredient list

Hot Chocolate Fat: ≤ 2% M.F. or ≤ 5 gand Sugar: ≤ 28 g and Calcium: ≥ 25% DV

Fat: > 2% M.F. or > 5 gor Sugar: > 28 gor Calcium: < 25% DV

Coffee and Tea Decaffeinated Caffeinated

Iced Tea Calories: ≤ 40 and Decaffeinated

Calories: > 40or Caffeinated

Energy Drinks All Energy Drinks

Sports Drinks All Sports Drinks

Other Beverages(e.g., soft drinks;flavoured water;“juice-ades,” such aslemonade, limeade)

Calories: ≤ 40 and Caffeine-free

Calories: > 40or with caffeine

HEALTHY VENUES, PROGRAMS AND EVENTS


35

Healthy Venues, Programs and Events

HEALTHY VENUES, PROGRAMS AND EVENTS


Products in this category must makeup at least 80 per cent of all foodchoices and all beverage choices that are offered for sale in all venues, through all programs, and at all events.

Products in this category must makeup no more than 20 per cent of all food choices and all beveragechoices that are offered for sale in all venues, through all programs,and at all events.

Products in this category must not besold in schools.

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





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 andbeverages offered for sale meet the 80/20 rule.







CAFETERIAS

Everyone involved in the operation of a school cafeteria should be aware of the School Food andBeverage Policy. All food and beverages offered for sale in school cafeterias must comply with thispolicy. 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:





To determine whether your cafeteria meets the 80/20 rule:






The Cafeteria Food Service Provider Checklist (Appendix 5) will help you to ask the rightquestions and plan for successful collaboration with your food service provider.

The Venues, Programs and Events Assessment Tool (Appendix 10) will help you assess thefood and beverages in your school’s cafeteria.

To access the online learning module for Healthy Venues, Programs and Events, visit www.ontario.ca/healthyschools .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.

WWW

37HEALTHY VENUES, PROGRAMS AND EVENTS


Example: Cafeteria

A school is assessing its cafeteria to determine whether it complies with the School Food andBeverage Policy. The food choices and beverage choices must be assessed separately and eachmust meet the 80/20 rule. The following is a breakdown of the food and beverages that areoffered for sale in the cafeteria:

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%)

To access the online learning module for Healthy Venues, Programs and Events, visit www.ontario.ca/healthyschools.This module includes downloadable templates and activities for cafeterias.

Station/AreaSell Most

Food ChoicesSell Less

Food Choices

Made-to-OrderSandwich Station 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/AreaSell Most

Beverage ChoicesSell 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 mozzarellacheese (Sell Most)

• Deli turkey (Sell Most)

• Deli roast beef (Sell Less)

• Sauces (e.g., mustard, mayonnaise)(Miscellaneous Items)

FOOD CHOICES BEVERAGE CHOICES

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CATERED FOOD AND BEVERAGES

Catered food and beverages are prepared off-site (e.g., lunch programs, pizza, subs) and delivered tothe school. All catered food and beverages must comply with the School Food and Beverage Policy.

Conducting a Catered Food and Beverage Assessment






To determine whether your catered meals meet the 80/20 rule:






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.

To access the online learning module for Healthy Venues, Programs and Events, visit www.ontario.ca/healthyschools. This module

includes downloadable templates and activities for catered food and beverages.

WWW



Example: Catered Lunch Program 1

This catered lunch program provides a menu from which to select each meal. Students chooseone entrée, one vegetable, one dessert and one beverage and can order any combination ofchoices 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)

This menu complies with the School Food and Beverage Policy because both the food choicesand beverage choices meet the 80/20 rule.


Total number of food choices = 11

Sell Most food choices = 9 (81%)

Sell Less food choices = 2 (19%)

Total number of beverage choices = 4

Sell Most beverage choices = 4 (100%)

Sell Less beverage choices = 0 (0%)



Example: Catered Lunch Program 2

This catered lunch program provides a set menu for students each day. Each meal includes anentrée, vegetable, dessert, and beverage and students do not have the option to alter the dailymenu. The meals are delivered to the school based on the number of students involved in theprogram. 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’s menu complies with the School Food and Beverage Policy because all food choices andbeverage 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’s menu complies with the School Food and Beverage Policy because all food choices andbeverage 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’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.


TuesdayTotal number of food choices = 3Sell Most food choices = 3 (100%)Sell Less food choices = 0 (0%)

Total number of beverage choices = 1Sell Most beverage choices = 1 (100%)Sell Less beverage choices = 0 (0%)


WednesdayTotal number of food choices = 3Sell Most food choices = 2 (67%)Sell Less food choices = 1 (33%)



MondayTotal number of food choices = 3Sell Most food choices = 3 (100%)Sell Less food choices = 0 (0%)




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 whether your school event meets 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.


• Each school event is assessed separately.

Refer to the School Event Menu Ideas (Appendix 7) when making decisions about what foodand/or beverages to sell.

The Venues, Programs and Events Assessment Tool (Appendix 10) will help you assess thefood and beverages in your school’s events.

To access the online learning module for Healthy Venues, Programs and Events, visit www.ontario.ca/healthyschools. This module includes

downloadable templates and interactive assessment activities for school events.

WWW



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 Foodand Beverage Policy.

Conducting a Tuck Shop/Canteen AssessmentTo determine which category a specific food or beverage fits into, follow these three steps:





To determine whether your tuck shop/canteen meets the 80/20 rule:



• All food choices in the tuck shop/canteen are assessed together.

• All beverage choices in the tuck shop/canteen are assessed together.


• 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 HealthyGrub! (Appendix 9).

To access the online learning module for Healthy Venues, Programs andEvents, visit www.ontario.ca/healthyschools. This module includes downloadable

templates and interactive assessment activities for tuck shops/canteens.

WWW



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 andBeverage 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, saladsand fresh fruit.

Conducting a Vending Machine Assessment






To determine whether your vending machine meets the 80/20 rule:



• All food choices in the vending machine are assessed together.

• All beverage choices in the vending machine are assessed together.


• 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.



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)

This secondary school beverage vending machine complies with the School Food and Beverage Policy because the beverage choices meet the 80/20 rule.

To access the online learning module for Healthy Venues, Programs and Events, visit www.ontario.ca/healthyschools. This module includes

downloadable templates and interactive assessment activities for vending machines.

BEVERAGE CHOICES

Total number of beverage choices = 5

Sell Most beverage choices = 4 (80%)

Sell Less beverage choices = 1 (20%)

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IMPLEMENTATION


45

Implementation

IMPLEMENTATION

The School Food and Beverage Policy requires school boards to ensure that all food andbeverages 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 allMinistry of Education policies are implemented. Effective planning at both the school board andschool 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:http://www.e-laws.gov.on.ca/html/regs/english/elaws_regs_080200_e.htm

• Principals must take into consideration strategies developed under the school board’s policyon anaphylaxis to reduce the risk of exposure to anaphylactic causative agents.

� • For more information, visit:http://www.e-laws.gov.on.ca/html/statutes/english/elaws_statutes_05s07_e.htm

• 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:http://www.e-laws.gov.on.ca/html/regs/english/elaws_regs_900562_e.htm

• 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


Roles and Responsibilities –School Board

School boards are required to ensure that all food and beverages offered for sale onschool premises, for school purposes, meetthe requirements of the School Food andBeverage Policy, including the nutritionstandards, by September 1, 2011.

The successful implementation of the SchoolFood and Beverage Policy requires strongcommitment and leadership from the schoolboard. School boards are encouraged to designate a representative to takeresponsibility for the planning, implementationand monitoring of the School Food andBeverage Policy and ensuring all schoolscomply with the policy.

The school board is responsible for:

• providing training to school board staff,school principals and individuals involvedin the implementation to establish acommon understanding of the SchoolFood and Beverage Policy

• ensuring that existing school boardpolicies/guidelines and resources related tothe sale of food and beverages in schoolsmeet the requirements of the policy

• ensuring all contracts related to the saleof food and beverages meet therequirements 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, boardof 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 acomprehensive approach to healthy eating

• communicate the requirements of the policy to all groups or individualsinvolved in the sale of food and/orbeverages 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 successesthroughout the implementation process

• inform principals that offering food orbeverages as a reward or as an incentivefor good behaviour, achievement, orparticipation is to be avoided.

47IMPLEMENTATION

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 SchoolFood 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).

The school board implementation committee may coordinate regular meetingswith a representative from each school’s committee to communicate the

school board plans for implementation, share resources and keep the schoolsup to date on the implementation process. Such meetings also provide theschool committee representatives with an opportunity to share successfulpractices and identify successes and challenges with implementation.

Tip

Implementation


IMPLEMENTATION PLAN – SCHOOL BOARDConduct 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 therequirements 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 schoolboard 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).

49IMPLEMENTATION

Implementation

Roles and Responsibilities –Schools

The school principal is required to ensure that all Ministry of Education policies areimplemented in the school. It is important that the principal be involved in the planning,implementation, and monitoring of the SchoolFood and Beverage Policy.

The principal is responsible for:

• providing training for school staff, schoolcouncil members and school communitymembers involved in the sale of food and beverages in the school to establish a common understanding of the SchoolFood and Beverage Policy

• ensuring that existing school policies/guidelines and resources related to thesale of food and beverages in schoolsmeet the requirements of the policy

• assessing and tracking compliance in eachvenue, program and event where foodand/or beverages are sold

• communicating the status of compliancewith 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 serviceproviders, other community partners) in the planning, implementation andmonitoring of the policy

• use the Foundations for a Healthy Schoolframework to establish a comprehensiveapproach to healthy eating in the school

• communicate the requirements of thepolicy to all groups or individuals involvedin 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 successesthroughout the implementation process

• avoid offering food or beverages as a reward or as an incentive for goodbehaviour, achievement, or participation

• support teachers in providing consistentmessaging about healthy eating throughcurriculum instruction

• provide necessary resources for teachers,school staff, volunteers, school councilmembers, and parents.

Implementation


Implementation Committee –Schools

An implementation committee can assist withthe planning, implementation and monitoringof 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 aparent open house, curriculum night or school council meeting)

• support ongoing communication and celebration.

The committee can be made up of a broadrange of representatives, including:

• teachers

• school staff

• students

• parents

• public health staff

• food service providers

• other community partners (e.g., local universities or colleges thatoffer programs related to healthy schoolsand/or healthy eating).

When setting up an implementationcommittee, the principal can build on existingcommittees related to healthy schools and/orhealthy eating in the school (e.g., healthyschools committee, divisional teams, schoolimprovement teams, school council) orestablish a new committee to look specificallyat the implementation of the School Food andBeverage Policy.

The following can be used by the schoolimplementation committee:

• School Implementation Committee –Sample Agenda (Appendix 15)

• Invitation to Participate in the SchoolFood and Beverage ImplementationCommittee – Sample (Appendix 16).

51IMPLEMENTATION

Implementation

IMPLEMENTATION PLAN – SCHOOLSConduct 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, programsand 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 beidentified as special-event days (Appendix 23)

• a Venues, Programs and Events Assessment Tool for school principals and other individualsresponsible for the sale of food and beverages in the school. This tool will help to determineif 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 therequirements of the School Food and Beverage Policy – the school survey will providespecific 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. Theplan 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).

PRACTICES TO SUPPORT IMPLEMENTATION


53PRACTICES TO SUPPORT IMPLEMENTATION

Practices to Support Implementation

The Foundations for a Healthy School framework(Appendix 19) helps school boards andprincipals with the implementation of thepolicy in a coordinated, integrated and holisticway. It identifies four components thattogether represent a comprehensive approachto 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 Schoolframework in the planning process to helpunderstand the scope of initiatives relatedto healthy eating in the school.

• Develop an implementation plan thatprovides information and direction forschool staff and volunteers involved withthe 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 conceptsrelated to healthy eating.

• Identify the venues, programs, and eventswhere food and beverages are offered for sale in the school. School boards canalso encourage principals to apply therequirements of the School Food andBeverage Policy to food and beveragesprovided to students.

• Engage a broad range of representatives inplanning, implementation and monitoring.

• Monitor and review the schoolboard/school implementation plan.

Take a Comprehensive Approach

A comprehensive approach to implementation will help reinforce the key concepts taughtthrough the curriculum, provide opportunities for students to extend their learning throughschool-sponsored activities, engage community partners, and ensure the requirements of theSchool 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 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



The Healthy Schools Recognition Program promotes and celebrateshealthy 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, visitwww.ontario.ca/healthyschools

Establish a Healthy Eating Environment

The school environment influences students’ attitudes, preferences, and behaviours. Researchshows that when nutritionally inadequate food and beverages are available and promoted atschool 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 schoolthat 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 whichfood 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 healthyeating 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.

54

A healthy school environment enhances student learning and success, and enhancesstudents’ social and emotional well-being. Schools have an important role to play inhelping students lead healthier lives, including teaching students the skills to makehealthy choices and reinforcing those lessons through school practices.

– School Food and Beverage Policy, p.1

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, 2004.

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Align with the Curriculum

Learning about healthy eating and nutrition is highly relevant to students’ current and futurehealth. Students benefit most when the information they are learning in the classroom isreinforced 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 takepersonal responsibility for making healthy food choices.

Curriculum expectations related to healthy eating and nutrition appear in the following subjectarea curricula:

Subject/Course/Program Grades Location in 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.



Practices that can help connect the healthyeating messages in the curriculum with theSchool Food and Beverage Policy:

• Plan and implement curriculum lessonsthat connect the information from the policy to the expectations in the curriculum.

• Provide hands-on experiences to helpstudents make real connections betweenwhat they learn in the classroom and theirown lives.

• Identify areas where healthy eating andnutrition can be integrated into otherareas of the curriculum and make linkagesbetween the knowledge and skills beinglearned.

• Take the opportunity to discuss topicsrelated to healthy eating and nutrition asthey come up in the classroom. Thisprovides an environment where studentsfeel comfortable to ask questions andmake real connections between what theylearn in the classroom and their own lives.

• Involve students in promoting keymessages related to healthy eating (e.g., announcements, posters, classpresentations).

When selecting resources to support theimplementation of the School Food andBeverage Policy, school boards and schoolsshould ensure that the content of theresources is aligned with the:

• School Food and Beverage Policy

• expectations in the Ontario curriculum

• messaging in Canada’s Food Guide.


56



Work with Community Partners

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 therequirements 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).

School boards and schools are encouraged to continue to work with students, parents, school staff, community members, public health professionals, and foodservice providers to ensure that appropriate strategies are in place to implementthe nutrition standards outlined in this memorandum.


Provide Ongoing Communication

The school board and the principal areencouraged to communicate informationregarding the School Food and BeveragePolicy to all staff, students, parents, communitypartners, food service providers and othermembers of the community throughout theplanning, implementation, and monitoringprocess.

Practices that can help communicate the policy and implementation plan:

• Send out an introductory letter to parentsoutlining the policy and the schoolboard’s/school’s implementation plans.

• Include key messages about the policy and healthy eating in the school newsletterand/or website (Sample Newsletter/Website Article Appendix 21).

• Make a presentation to school staff andthe school council. Such presentations can be incorporated into other board and school events.

• Display information about the SchoolFood and Beverage Policy and healthyeating on a bulletin board in the school or on the school board/school website.

• Provide regular updates on theimplementation status and next steps at staff and divisional/subject areadepartment meetings and school council meetings.

• Take time throughout the year to identifyachievements and celebrate successes (e.g., designate a healthy food day in theschool/school board website, have ahealthy family dinner night to raise fundsfor the school, submit an article to thelocal paper, invite a local chef in todemonstrate food preparation).



MONITORING


59MONITORING

Monitoring

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.

School boards are responsible for monitoring the implementation of the nutrition standards set out in the School Food and Beverage Policy.


GLOSSARY AND APPENDICES


61GLOSSARY AND APPENDICES

Glossary

6 Health Canada (2009). Frequently Asked Questions about Nutrition Labelling.Available at http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/educat/te_quest-eng.php#a13

7 Health Canada (2009). It’s Your Health – Food Allergies.Available at http://www.hc-sc.gc.ca/hl-vs/alt_formats/pacrb-dgapcr/pdf/iyh-vsv/food-aliment/allerg-eng.pdf

8 EatRight Ontario (2009). Glossary of Terms. Available at http://www.eatrightontario.ca/en/Glossary.aspx?letter=c

9 Ibid.

Term Definition

% Daily Value (DV) The % Daily Value (DV) is a simple benchmark forevaluating the nutrient content of food quickly and easily.The % DV can be used to determine whether there is a lotor a little of a nutrient in a serving of the food and tocompare food products and beverages.6

Anaphylactic Causative Agents

Any food has the potential to cause anaphylaxis. Currently,in Canada, the following nine food account for more than90% of all reactions: milk, eggs, peanuts, tree nuts, shellfish,fish, soy, sesame seeds, and wheat.7

Caffeine A chemical that acts as a stimulant and a diuretic (increasesurine flow). It is found naturally in coffee beans, tea leaves,cocoa beans (chocolate) and kola nuts (cola), and is addedto soft drinks, food, and medicines.8

Calcium An important mineral for building bone density, preventingbone loss and treating osteoporosis. Calcium also regulatesthe heartbeat, helps with blood clotting and makes musclescontract. Milk products, fortified soy beverages, dark-greenleafy vegetables, and almonds are all sources of calcium.9

Canada’s Food Guide Developed by Health Canada, Canada’s Food Guide defines and promotes healthy eating for Canadians. Itdescribes what amounts of food people need and what types of food are part of a healthy eating pattern. For more information, visit http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php

Confectionery In general, these are food items not identified with one ofthe four food groups in Canada’s Food Guide (e.g., candy,chocolate, licorice, gum). These products generally containfew or no essential nutrients and/or contain high amountsof fat, sugar, and/or sodium.

These products are not permitted for sale in schools.

Glossary


10 Health Canada (2009). It’s Your Health – Safe Use of Energy Drinks. Available at http://www.hc-sc.gc.ca/hl-vs/alt_formats/pacrb-dgapcr/pdf/iyh-vsv/prod/energy-energie-eng.pdf

11 Dietitians of Canada (2009). Energy Drinks –What you need to know. Available at http://www.dietitians.ca/resources/resourcesearch.asp?fn=view&contentid=5799&resource_resourcetype=FAQ(Frequently%20asked%20question)%20&resource_language=English

Term Definition

Energy Drinks Energy drinks are meant to supply mental and physicalstimulation for a short period of time.They usually containcaffeine, taurine (an amino acid, one of the building blocks of protein), and glucuronolactone, a carbohydrate.10

Unlike most food and beverages, energy drinks are regulatedas Natural Health Products. Not all energy drinks for salehave been evaluated by Health Canada. If the energy drinkhas a NPN (Natural Health Product Number), it has beenevaluated. Side effects such as rapid heart rate and increasesin blood pressure have been reported. Health Canadacautions that children and pregnant or breastfeeding women should avoid energy drinks.11

These products are not permitted for sale in schools.

Food 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 anotherfood 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 Empireapples) are not considered five food choices. They would be considered one food choice for the purposes ofcalculating the 80/20 rule.


Glossary

12 Canadian Food Inspection Agency (2007). Guide to Food Labelling and Advertising, s.1.4. Available at http://www.inspection.gc.ca/english/fssa/labeti/guide/ch1e.shtml

13 Health Canada (2009). Interactive Nutrition Label: Get the Facts. Available at http://www.hc-sc.gc.ca/fn-an/alt_formats/hpfb-dgpsa/pdf/label-etiquet/inl-eni-eng.pdf

Term Definition

Food Label A food label is a means of communicating product informationbetween buyers and sellers. It is one of the primary means bywhich consumers differentiate between individual foods andbrands to make informed purchasing choices.

It provides basic product information (including commonname, list of ingredients, net quantity, durable life date,grade/quality, country of origin and name and address of manufacturer, dealer or importer).

With certain exceptions, all food labels must contain aNutrition Facts table and an ingredient list. Health Canadaand the Canadian Food Inspection Agency (CFIA) carryjoint responsibility for federal food labelling policies inCanada under the Food and Drug Act.12

Ingredient List The ingredient list is mandatory on pre-packaged food. All of the ingredients for a food are listed in descendingorder by weight. The list of ingredients is also a source of information for people who want to avoid certain ingredients or verify the presence of an ingredient in a food.13

Major Ingredients For the purposes of the School Food and Beverage Policy,2010, major ingredients are any products that are identifiedin one of the food groups (i.e., Vegetables and Fruit, GrainProducts, Milk and Alternatives, Meat and Alternatives) or beverage groups, unless used in limited amounts as definedin the Miscellaneous Items group in the nutrition standards.All pizza toppings are considered major ingredients.

Glossary


14 Health Canada (2007). Nutrition Labelling. Available at http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/educat/te_quest-eng.php#a1

15 EatRight Ontario (2009). Facts on Fats. Available at http://www.eatrightontario.ca/en/viewdocument.aspx?id=57

Term Definition

Minor Ingredient For the purposes of the School Food and Beverage Policy,2010 minor ingredients are typically used as dressings,condiments and gravies. These ingredients can be used butonly in limited amounts, as defined in the MiscellaneousItems group in the nutrition standards.

Miscellaneous Items For the purposes of the School Food and Beverage Policy,2010, miscellaneous items are considered to be productsthat are used in limited amounts (e.g., condiments, sauces,dips, oils, dressings) or not permitted for sale in schools (i.e., confectionery).

Mixed Dishes Products in this category contain more than one majoringredient (e.g., pizza, pasta, soup, salads, sandwiches).Nutrition criteria have been set out for “Mixed Dishes Witha Nutrition Facts Table” and “Mixed Dishes Without aNutrition Facts Table” under the nutrition standards for food.

Not Permitted For Sale Products in this category generally contain few or noessential 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 categorymust not be sold in schools.

Nutrition Facts Table The Nutrition Facts table is mandatory on pre-packagedfood, with some exemptions. The Nutrition Facts table has a consistent format and provides information oncalories and 13 nutrients, including fat, saturated fat, transfat, cholesterol, sodium, carbohydrates, fibre, sugars, protein,vitamin A, vitamin C, calcium and iron.14

Saturated Fat Saturated fat is found in products made from animals, suchas fatty cuts of meat, poultry with the skin, lard, higher fatmilk, cheese and yogurt. Saturated fat is also found in somevegetable oils, including coconut and palm kernel oils.15

Sell Less Products in this category may have slightly higher amountsof 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 and all beverage choices that are available for sale in all venues, through all programs,and at all events.


Glossary

16 Institute of Medicine of the National Academies (2006). Dietary Reference Intakes: The essential guide to nutrient requirements. Part II:Energy, macronutrients, water and physical activity – Dietary Carbohydrates: Sugars and Starches, p. 104. The National AcademiesPress: Washington, D.C.

17 EatRight Ontario (2009). Glossary of Terms. Available at http://www.eatrightontario.ca/en/Glossary.aspx?letter=t

Term Definition

Sell Most Products in this category are the healthiest options andgenerally have higher levels of essential nutrients and loweramounts of fat, sugar, and/or sodium. They must make up at least 80 per cent of all food choices and all beveragechoices that are available for sale in all venues, through all programs, and at all events.

Special-Event Days A school principal, in consultation with the school council,may designate up to ten days (or fewer, as determined by the school board) as special-event days on which foodand beverages sold in schools would be exempt from the nutrition standards. Principals are also encouraged to consult with their students in making these decisions.Schools are encouraged to consider selling food andbeverages that meet the nutrition standards or using non-food-related items for all celebrations.

Sugar Sugars are carbohydrates. Look for other words for sugar in the ingredient list, such as glucose, fructose, sucrose,dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey,and concentrated fruit juice. Added sugars are defined as sugars or syrups that are added to food duringprocessing or preparation. Naturally occurring sugarsinclude sugars present in milk (i.e., lactose) and fruit (e.g.,fructose). Added sugars are not chemically different fromnaturally occurring sugars. Many food and beverages thatare major sources of added sugars have lower nutrientdensities compared with food and beverages that are majorsources of naturally occurring sugars.16

Trans Fat A specific type of fat that is formed when liquid fats aremade into solid fats by the addition of hydrogen atomsthrough a process called hydrogenation. Small amounts of trans fats are found naturally in certain animal-basedproducts. Consumption of trans fat can increase your riskof developing heart disease.17

School boards must comply with Ontario Regulation200/08, “Trans Fat Standards.”

Appendices


APPENDIX 1: SCHOOL FOOD AND BEVERAGE POLICY

Ministry of Education

Date of Issue: October 4, 2010 Effective: Until revoked

Subject: SCHOOL FOOD AND BEVERAGE POLICYor modified

Application: Directors of EducationSupervisory Officers and Secretary-Treasurers of School AuthoritiesPrincipals of Elementary SchoolsPrincipals of Secondary SchoolsPrincipals of Provincial and Demonstration Schools

Reference: This memorandum replaces Policy/Program Memorandum No. 150, January 15, 2010.

INTRODUCTION

The Ontario government is committed to making schools healthier places for students in order to establish theconditions needed to realize the potential of all students. A healthy school environment enhances student learningand success, and enhances students’ social and emotional well-being. Schools have an important role to play inhelping students lead healthier lives, including teaching students the skills to make healthy choices and reinforcingthose lessons through school practices.

The purpose of this memorandum is to set out nutrition standards for food and beverages sold in publicly fundedelementary and secondary schools in Ontario.

APPLICATION

School boards1 are required to ensure that all food and beverages sold on school premises for school purposesmeet the requirements of this memorandum, including the nutrition standards set out in the Appendix to thismemorandum, by September 1, 2011. 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);• sold for fundraising activities that occur off school premises;• sold in staff rooms.

1. In this memorandum, school board(s) and board(s) refer to district school boards and school authorities.

Policy/ProgramMemorandumNo. 150


Appendices

LEGISLATIVE AUTHORITY

Paragraphs 29.3 and 29.4 of subsection 8(1) of the Education Act provide the Minister of Education with theauthority to establish a policy with respect to nutrition standards for food and beverages and for any ingredientcontained in food and beverages provided on school premises or in connection with a school-related 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 missionof education if students are not healthy”2 and that “healthy eating patterns in childhood and adolescence promoteoptimal childhood health, growth, and intellectual development”.3

The school environment profoundly influences students’ attitudes, preferences, and behaviours. Research alsoshows 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 certaintypes 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 schoolsin Ontario.5 It also reinforces the knowledge, skills, and attitudes regarding healthy eating that are developedthrough 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 PromoteHealthy Eating and Physical Activity”, The Milbank Quarterly, 87(1), (2009), p. 72.

3. Centers for Disease Control and Prevention, Guidelines for School Health Programs to Promote Lifelong Healthy Eating, MMWR 1996;45 (No. RR-9), p. 1.

4. 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 Foodsand Beverages in Elementary School Vending Machines”, October 20, 2004.

5. For further information, see Foundations for a Healthy School, at www.ontario.ca/healthyschools


Page 2


Appendix 1 (continued)

Appendices


NUTRITION STANDARDS

The nutrition standards embody the principles of healthy eating outlined in Canada’s Food Guide, and areintended to ensure that the food and beverages sold in schools contribute to students’ healthy growth anddevelopment. 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 andAlternatives”, 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 elementaryschools and secondary schools.

The above two sections outline nutrition criteria6 that food and beverages must meet in order to be soldin 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 ofessential nutrients and lower amounts of fat, sugar, and/or sodium. They must make up at least 80 per centof all food choices7 that are available for sale in all venues, through all programs, and at all events. The samerequirement applies to beverage choices. 8

Sell Less (≤ 20%). Products in this category may have slightly higher amounts of fat, sugar, and/or sodiumthan food and beverages in the “Sell Most” category. They must make up no more than 20 per cent of allfood choices that are available for sale in all venues, through all programs, and at all events. The samerequirement applies to beverage choices.

Not Permitted for Sale. Products in this category generally contain few or no essential nutrients and/orcontain 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(http://www.inspection.gc.ca/english/fssa/labeti/guide/toce.shtml), on a cross-jurisdiction scan, and on market research on availablefood 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 isone 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 3




Appendices

necessary to read the information on the food label – particularly the Nutrition Facts table and theingredient 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) duringthe school year as special-event days on which food and beverages sold in schools would be exempt fromthe nutrition standards outlined in this memorandum. The school principal must consult with the schoolcouncil prior to designating a day as a special-event day. School principals are encouraged to consult withtheir students in making these decisions.

Notwithstanding this exemption, on special-event days, schools are encouraged to sell food and beveragesthat 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 otherapplicable 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 religiousand/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 4



Appendices


IMPLEMENTATION AND MONITORING

Any existing school board policies or guidelines related to food and beverages sold in schools must be inaccordance with this memorandum. The ministry recognizes that there may be differences in approachesand implementation at the local level. School boards and schools are encouraged to continue to work withstudents, parents, school staff, community members, public health professionals, and food service providersto 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 schoolboards and schools on healthy eating in schools.

School boards are responsible for monitoring the implementation of this memorandum.

At the end of the 2010–11 school year, school boards will be required to attest that they will be in fullcompliance with this memorandum on September 1, 2011.

For more information on support that is available to assist with implementation, see www.ontario.ca/healthyschools


Page 5




AppendicesA

PPEN

DIX

: NU

TR

ITIO

N S

TA

ND

AR

DS F

OR

ON

TA

RIO

SC

HO

OLS

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 centof 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.

Nut

riti

on

Sta

ndar

ds fo

r Fo

od

All food sold in schools must meet the standards set out in Ontario Regulation 200/08, “Trans Fat Standards”, made under the Education Act.

Sel

l Most

(≥

80%

)Sel

l Les

s (≤

20%

)N

ot

Perm

itte

d fo

r Sal

e

Nut

riti

on

Cri

teri

aN

utri

tion

Cri

teri

aN

utri

tion

Cri

teri

a

Fres

h, F

roze

n,C

anne

d, a

ndD

ried

Veg

etab

les

and

Frui

t

Vegetable or fruit is the first item

on the ingredient list

and Fat:

≤ 3g

and Sodium: ≤ 360mg

Examples:

• 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:

≤ 5g

and Saturated fat:

≤ 2g

and Sodium: ≤ 480mg

Examples:

• 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

orFat: > 5g

or Saturated fat: > 2g

or Sodium: > 480mg

Examples:

• 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, including hash

browns and French fries

• Some fruit snacks made with juice

(e.g., gummies, fruit rolls)

VEG

ETA

BLES A

ND

FRU

IT

•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.


Appendices


Veg

etab

les

and

Frui

t (c

ont

inue

d)

*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.

Sel

l Most

(≥

80%

)Sel

l Les

s (≤

20%

)N

ot

Perm

itte

d fo

r Sal

e

Nut

riti

on

Cri

teri

aN

utri

tion

Cri

teri

aN

utri

tion

Cri

teri

a

Cann

ed To

mat

oes

and T

omat

o-Ba

sed

Prod

ucts

Fat:

≤ 3g

and Sodiu

m: ≤

480mg

Examples:

• Som

e whole

, crushed, or diced tom

atoes

• Som

e pasta sauce

Fat: > 3g

or Sodiu

m: >

480mg

Examples:

• W

hole, crushed, or diced tom

atoes that

are hig

her in

fat or sodiu

m• Pasta sauce that is hig

her in

fat or

sodiu

m

Vege

table

and

Frui

t Chi

psFat:

≤ 3g

and Sodiu

m: ≤

240mg

Examples:

• Som

e low

er-fat, low

er-sodiu

m vegetable

chips (e.g

., potato, carrot)

• Som

e low

er-fat, low

er-sodiu

m fruit chips

(e.g., banana, apple

, pear)

Fat:

≤ 5g

and Saturated

fat:

≤ 2g

and Sodiu

m: ≤

480mg

Examples:

• Som

e vegetab

le chips (e

.g., potato

, carrot)

• Som

e fruit chips (e

.g., banana, apple, pear)

Fat: > 5g

or Saturated

fat: > 2g

or Sodiu

m: >

480mg

Examples:

• Som

e vegeta

ble chip

s that are high

erin

fat or sodiu

m• Som

e fruit chips that are hig

her in

fator sodium



Appendices


Sel

l Most

(≥

80%

)Sel

l Les

s (≤

20%

)N

ot

Perm

itte

d fo

r Sal

e

Nut

riti

on

Cri

teri

aN

utri

tion

Cri

teri

aN

utri

tion

Cri

teri

a

Brea

d Whole grain

is the first item

on the in

gredien

t list

and Saturated

fat:

≤ 2g

and Sodiu

m: ≤

240mg

an

d Fib

re: ≥

2g

Examples:

• Whole grain

breads, includ

ing buns, bagels,

English m

uffins, rolls, naan, pitas, tortillas,

chapattis, rotis,

bannock

• Whole grain

pizza dough and flatbread

Saturated

fat:

≤ 2g

and Sodiu

m: ≤

480mg

Examples:

• White (en

riched) breads, includ

ing buns,

bagels,

English m

uffins, rolls, naan, pitas,

tortillas, chapattis, rotis,

bannock

• White (en

riched) pizza dough

Saturated

fat: > 2g

or Sodiu

m: >

480mg

Examples:

• White breads that are hig

her in

fat

or sodium

• Some

cheese breads, scones,

and biscuits

Pasta

, Rice

, an

d O

ther

Gra

ins

Fat:

≤ 3g

and Saturated

fat:

≤ 2g

and Sodiu

m: ≤

240mg

Examples:

• Whole wheat or white (en

riched) pasta,

includ

ing cousco

us

• White, brown, and wild

rice, rice noodles,

and soba noodles

• Quino

a, bulgu

r, wheat berries, spelt, and

other whole grains

Fat:

≤ 5g

and Saturated

fat:

≤ 2g

and Sodiu

m: ≤

480mg

Examples:

• Some

pasta, rice, and other grains

Fat: > 5g

or Saturated

fat: > 2g

or Sodiu

m: >

480mg

Examples:

• Some

pasta, rice, and other grains

that are high

er in

fat, saturated

fat,

or sodium

Bake

d Go

ods

Fat:

≤ 5g

and Saturated

fat:

≤ 2g

and Fib

re: ≥

2g

Examples:

• Some

muffins, cookies,

grain

�based bars

• Some

whole grain

waffles

and pancakes

Fat:

≤ 10g

and Saturated

fat:

≤ 2g

and Fib

re: ≥

2g

Examples:

• Some

muffins, cookies, grain

�based

bars, snacks

• Some

waffles and pancakes

Fat: > 10g

or Saturated

fat: > 2g

or Fibre: < 2g

Examples:

• Most cro

issants, danishes, cakes,

doughnuts, pie

s, turnovers, pastries

• Some

cookies and squares

GR

AIN

PRO

DU

CT

S

• 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.

Appendices



Gra

in P

rodu

cts

(cont

inue

d)

Sel

l Most

(≥

80%

)Sel

l Les

s (≤

20%

)N

ot

Perm

itte

d fo

r Sal

e

Nut

riti

on

Cri

teri

aN

utri

tion

Cri

teri

aN

utri

tion

Cri

teri

a

Grain

-Bas

ed S

nack

s Fat:

≤ 3g

and Saturated

fat:

≤ 2g

and Sodiu

m: ≤

240mg

Examples:

• Some

whole grain

crackers, pita chips,

and flatbreads

• Some

packaged cra

ckers and popcorn

Fat:

≤ 5g

and Saturated

fat:

≤ 2g

and Sodiu

m: ≤

480mg

Examples:

• Some

crackers, pretzels, and popcorn

Fat: > 5g

or Saturated

fat: > 2g

or Sodiu

m: >

480mg

Examples:

• Crackers, pretzels,

and popcorn hig

her

in fat and sodium

• Most corn chip

s and other snack mixes

Cere

alsWhole grain

is the first item

on the in

gredien

t list

and Saturated

fat:

≤ 2g

and Fib

re: ≥

2g

Exam

ples

: • Some

breakfast cereals, includ

ing

oatmeal, some

granola, and cold

cereals containing fibre

Whole grain

is not the first item

on the in

gredien

t list

or Saturated

fat: > 2g

or Fibre: < 2g

Examples:

• Some

breakfast cereals


Appendices


*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.

Sel

l Most

(≥

80%

)Sel

l Les

s (≤

20%

)N

ot

Perm

itte

d fo

r Sal

e

Nut

riti

on

Cri

teri

aN

utri

tion

Cri

teri

aN

utri

tion

Cri

teri

a

Yogu

rt/K

efir

Fat:

≤ 3.2

5% M.F.* or ≤

3g

Examples:

• Pla

in and flavoured yogurt, yogurt

tubes

Fat: > 3.25

% M.F. or > 3g

Examples:

• Yogurt

higher in

fat, such as Balk

an-style

Chee

se**

Fat:

≤ 20% M.F.

and Sodiu

m: ≤

360mg

and Calcium

: ≥ 15%

DV***

Examples:

• Cheeses low

er in

fat and sodiu

m,

includ

ing part-skim

mozzarella, ligh

t cheddar, some

Swiss and ricotta

Sodiu

m: ≤

480mg

an

d Calcium

: ≥ 15%

DV

Examples:

• Most hard and soft, non- processed

cheese, includ

ing cheddar, m

ozzarella,

brick, parme

san, some

feta, M

onterey jack,

havarti, and gouda; cottage cheese, cheese

curds, and cheese strings

Sodiu

m: >

480mg

or Ca

lcium

: < 15%

DV

Examples:

• Some

processed cheese products

• Most cre

am cheese

Milk

-Bas

ed D

esse

rts

Fat:

≤ 5g

and Sodiu

m: ≤

360mg

and Calcium

: ≥ 5% DV

Examples:

• Some

frozen yogurt, pudding

s, custards,

ice m

ilk, gelato

Fat: > 5g

or Sodiu

m: >

360mg

or Ca

lcium

: < 5% DV

Examples:

• Some

puddin

gs• Most frozen desserts high

in fa

t and sugar, includ

ing ice cre

am, ice

cream

bars, ice cream

cakes, and

ice cream

sandwiches

MIL

K A

ND

ALT

ER

NAT

IVES


• See the section “Nutrition Standards for Beverages” for the nutrition criteria for fluid milk and fluid milk alternatives.

Appendices



Sel

l Most

(≥

80%

)Sel

l Les

s (≤

20%

)N

ot

Perm

itte

d fo

r Sal

e

Nut

riti

on

Cri

teri

aN

utri

tion

Cri

teri

aN

utri

tion

Cri

teri

a

Fres

h an

d Fr

ozen

Mea

tFat:

≤ 10g

and Sodiu

m: ≤

480mg

Examples:

• Extra-lean ground me

at• Lean beef, goat, lam

b, pork, or poultry

• Some

breaded chicken strips and nuggets

• Some

lean m

eatballs

• Some

lean ham

burger patties

Fat:

≤ 14g

and Sodiu

m: ≤

480mg

Examples:

• Lean ground me

at

• Beef, goat, lam

b, pork, or poultry

• Some

breaded chicken strips and nuggets

• Some

meatballs

• Some

ham

burger patties

Fat: > 14g

or Sodiu

m: >

480mg

Examples:

• Meat that contain

s hig

her am

ounts of

fat or sodiu

m, in

cludin

g chicken wing

s,bacon, pork and beef ribs

• Some

wien

ers

• Most pepperoni sticks

• Most beef/turkey jerk products

Deli (

Sand

wich

) Mea

tFat:

≤ 5g

and Sodiu

m: ≤

480mg

Examples:

• Some

lean deli m

eat

Fat:

≤ 5g

and Sodiu

m: ≤

600mg

Examples:

• Some

lean deli m

eat

Fat: > 5g

or Sodiu

m: >

600mg

Examples:

• Deli me

at high

er in

fat or sodium

Fish

Fat:

≤ 8g

and Sodiu

m: ≤

480mg

Examples:

• Fre

sh, frozen, or canned fish

Fat:

≤ 12g

and Sodiu

m: ≤

480mg

Examples:

• Some

frozen, breaded fish (e.g

., fish sticks)

• Fre

sh, frozen, or canned fish

Fat: > 12g

or Sodiu

m: >

480mg

Examples:

• Some

breaded or battered fish

higher in

added fat or sodiu

m• Fre

sh or frozen fish with a high

er

mercu

ry conten

t*

Eggs

Fat:

≤ 7g

and Sodiu

m: ≤

480mg

Fat: > 7g

or Sodiu

m: >

480mg

MEAT

AN

D A

LTER

NAT

IVES

• Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label.




Appendices


Mea

t an

d A

lter

nati

ves

(cont

inue

d)

*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 web-

site for continually updated information and a list of fish with low levels of mercury, at http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/environ/mercur/cons-adv-etud-eng.php

Sel

l Most

(≥

80%

)Sel

l Les

s (≤

20%

)N

ot

Perm

itte

d fo

r Sal

e

Nut

riti

on

Cri

teri

aN

utri

tion

Cri

teri

aN

utri

tion

Cri

teri

a

Nut

s, Pr

otein

But

ters

,an

d Se

eds

Not coated with candy, chocolate, sugar, or

yogurt

and Sodiu

m: ≤

480mg

Examples:

• Nut, legum

e, and seed butters, includ

ingpeanut, almond, walnu

t, soy, sesame

, and

sunflower

• Nuts and seeds, includ

ing almonds,

walnu

ts, peanuts, sunflower seeds, pump

kinseeds (papitas)

Coated with candy, chocolate, sugar,

and/or yogurt

or Sodiu

m: >

480mg

Examples:

• Coated nuts

• Some

roasted and salted nuts

Mea

t Alte

rnat

ives,

such

as To

fu, B

eans

,an

d Le

ntils

Fat:

≤ 8g

and Sodiu

m: ≤

480mg

and Protein

: ≥ 10g

Examples:

• Some

vegeta

rian burgers, sim

ulated

meat

strips, veggie m

eatballs, veggie ground

round, veggie wieners and sausages, tofu

and tem

peh

• Beans and lentils

Fat: > 8g

or Sodiu

m: >

480mg

or

Protein

: < 10g

Exam

ples

:• Some

vegeta

rian products hig

h in

sodiu

m• Some

meat alternatives that are hig

her

in fat or sodiu

m or lower in

protein

Appendices



MIX

ED

DIS

HES

Note

: Mixed dishes are products that contain more than one major ingredient.

Sel

l Most

(≥

80%

)Sel

l Les

s (≤

20%

)N

ot

Perm

itte

d fo

r Sal

e

Nut

riti

on

Cri

teri

aN

utri

tion

Cri

teri

aN

utri

tion

Cri

teri

a

Entr

ées

(e.g., frozen pizza,

sandwiches, pasta,

hot dogs)

Fat:

≤ 10g

and Saturated

fat:

≤ 5g

and Sodiu

m: ≤

960mg

and Fib

re: ≥

2g

and Protein

: ≥ 10g

Fat:

≤ 15g

and Saturated

fat:

≤ 7g

and Sodiu

m: ≤

960mg

and Fib

re: ≥

2g

and Protein

: ≥ 7g

Fat: > 15g

or Saturated

fat: > 7g

or Sodiu

m: >

960mg

or Fibre: < 2g

or Protein

: < 7g

Soup

sFat:

≤ 3g

and Sodiu

m: ≤

720mg

and Fib

re: ≥

2g

Fat:

≤ 5g

and Saturated

fat:

≤ 2g

and Sodiu

m: ≤

720mg

Fat: > 5g

or Saturated

fat: > 2g

or Sodiu

m: >

720mg

Side

Dish

es(e.g., grain

and/or

vegetable salads)

Fat:

≤ 5g

and Saturated

fat:

≤ 2g

and Sodiu

m: ≤

360mg

and Fib

re: ≥

2g

Fat:

≤ 7g

and Saturated

fat:

≤ 2g

and Sodiu

m: ≤

360mg

Fat: > 7g

or Saturated

fat: > 2g

or Sodiu

m: >

360mg

Mix

ed D

ishe

s Wit

h a

Nut

riti

on

Fact

s Tab

le

• 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.


Appendices


Sel

l Most

(≥

80%

)Sel

l Les

s (≤

20%

)N

ot

Perm

itte

d fo

r Sal

e

Nut

riti

on

Cri

teri

aN

utri

tion

Cri

teri

aN

utri

tion

Cri

teri

a

Entr

ées

(e.g., pizza, sandwiches,

pasta, hot dogs)

All m

ajor ing

redie

nts* are from

the

“Sell Most” category.

One or m

ore ma

jor in

gredien

ts are from

the “Sell Less” categ

ory.

Cannot be sold

if prepared with any

ingredie

nts from

the “Not

Permitted

for Sale” categ

ory.

Soup

sAll m

ajor ing

redie

nts* are from

the


One or m

ore ma

jor in

gredien

ts are from


ory.

Cannot be sold


ingredie

nts from

the “Not

Permitted

for Sale” categ

ory.

Side

Dish

es(e.g., grain

and/or

vegetable salads)

All m

ajor ing

redie

nts* are from

the


One or m

ore ma

jor in

gredien

ts are from


ory.

Cannot be sold


ingredie

nts from

the “Not

Permitted

for Sale” categ

ory.

Mix

ed D

ishe

s (c

ont

inue

d)

*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.

Mix

ed D

ishe

s Wit

hout

a N

utri

tion

Fact

s Tab

le

• For every ingredient used, refer to the nutrition criteria in this appendix for the appropriate food groups.



Appendices



MIS

CELLA

NEO

US IT

EM

S

Min

or

Ingr

edie

nts

• 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.

Not

Perm

itte

d fo

r Sal

e: C

onf

ecti

one

ry (Exa

mpl

es)

Candy

Chocolate

Energy bars

Licorice

Gum

Gummies

Popsicles and freezies, if not prepared with 100% juice

Ingr

edie

nts

Ser

ving

Siz

e

Condiments and Spreads

≤ 15ml (1 tbsp)

Gravies and Sauces

≤ 60ml (4 tbsp)

Dips

≤ 30ml (2 tbsp)

Fats

≤ 5ml (1 tsp)

Oils and Dressings

≤ 15ml (1 tbsp)

Other (e.g., chocolate chips, coconut, olives, parmesan cheese)

≤ 15ml (1 tbsp)


Appendices


Nut

riti

on

Sta

ndar

ds fo

r B

ever

ages

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.

*M.F. = Milk Fat. The amount can be found on the front of the food label.

**DV = Daily Value.

Sel

l Most

(≥

80%

)Sel

l Les

s (≤

20%

)N

ot

Perm

itte

d fo

r Sal

e

Nut

riti

on

Cri

teri

aN

utri

tion

Cri

teri

aN

utri

tion

Cri

teri

a

Wat

erPla

in

Milk

and

Milk

-Bas

ed

Beve

rage

s (Plain or Flavoured)

Fat:

≤ 2%

M.F.* or ≤

5g

and Sugar:

≤ 28g

and Calcium

: ≥ 25%

DV**

and Contain

er size: ≤

250ml

Fat: > 2% M.F. or >

5g

or Sugar: > 28g

or Ca

lcium

: < 25%

DV

or Co

ntain

er size: >

250ml

Yogu

rt D

rinks

Fat:

≤ 3.2

5% M.F. or ≤

3g

and Contain

er size: ≤

250ml

Fat: > 3.25

% M.F. or >

3g

or Co

ntain

er size: >

250ml

Soy/M

ilk A

ltern

ative

Beve

rage


Fortified with calcium

and vitamin D

and Contain

er size: ≤

250ml

Unfortified

or

Contain

er size: >

250ml

Juice

s or B

lends

:Ve

geta

ble o

r Fru

it100%

juice, pulp

, or purée

and Unsweeten

ed/No sugar added

and Contain

er size: ≤

250ml

< 100% ju

ice, pulp

, or purée

or Sugar in

the ing

redie

nt list

or Co

ntain

er size: >

250ml

Hot C

hoco

late

Fat:

≤ 2%

M.F. or ≤

5g

and Sugar:

≤ 28g

and Calcium

: ≥ 25%

DV

and Contain

er size: ≤

250ml

Fat: > 2% M.F. or >

5g

or Sugar: > 28g

or Ca

lcium

: < 25%

DV

or Co

ntain

er size: >

250ml

Coffe

e and

Tea

All Coffee and Tea

Iced T

eaAll Iced Tea

Ener

gy D

rinks

All Energy Drink

sSp

orts

Drin

ksAll Sports Drinks

Oth

er B

ever

ages

(e.g., soft drinks; flavoured

water

; “juice-ades”, such

as lemo

nade, limeade)

All Other Beverages

Bev

erag

es –

Ele

men

tary

Sch

ools

Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label.

Appendices



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.

Bev

erag

es –

Sec

ond

ary

Sch

ools


Sel

l Most

(≥

80%

)Sel

l Les

s (≤

20%

)N

ot

Perm

itte

d fo

r Sal

e

Nut

riti

on

Cri

teri

aN

utri

tion

Cri

teri

aN

utri

tion

Cri

teri

a

Wat

erPla

in

Milk

* and

Milk

-Bas

ed

Beve

rage


Fat:

≤ 2%

M.F.** or

≤ 5g

and Sugar:

≤ 28g

and Calcium

: ≥ 25%

DV***

Fat: > 2% M.F. or >

5g

or Sugar: > 28g

or Ca

lcium

: < 25%

DV

Yogu

rt D

rinks

Fat:

≤ 3.2

5% M.F. or ≤

3g

Fat: > 3.25

% M.F. or >

3g

Soy/M

ilk A

ltern

ative

Beve

rage


Fortified with calcium

and vitamin D

Unfortified

Juice

s or B

lends

: Ve

geta

ble o

r Fru

it 100%

juice, pulp

, or purée

and Unsweeten

ed/No sugar added

< 100% ju

ice, pulp

, or purée

or Sugar in

the ing

redie

nt list

Hot C

hoco

late

Fat:

≤ 2%

M.F. or ≤

5g

and Sugar:

≤ 28g

and Calcium

: ≥ 25%

DV

Fat: > 2% M.F. or >

5g

or Sugar: > 28g

or Ca

lcium

: < 25%

DV

Coffe

e and

Tea

Decaffeina

ted

Caffeina

ted

Iced T

eaCalories: ≤

40

and Decaffeina

tedCalories: >

40

or Ca

ffeina

ted

Ener

gy D

rinks

All Energy Drink

s

Spor

ts Dr

inks

All Sports Drinks

Oth

er B

ever

ages

(e.g., soft drinks; flavoured

water

; “juice-ades”, such as

lemonade, lim

eade)

Calories: ≤

40

and Caffeine

-free

Calories: >

40

or with caffein

e

* ** ***


Appendices

APPENDIX 2: TRANS FAT STANDARDS (O.Reg. 200/08)

ONTARIO REGULATION

made under the

EDUCATION ACT

TRANS FAT STANDARDS

Trans fat prohibition1. (1) A board shall ensure that the trans fat content of a vegetable oil or soft, spreadable

margarine offered for sale in a school of the board, or used as an ingredient in the preparation, ina school of the board, of a food or beverage offered for sale in the school, does not exceed 2 percent of the total fat content.

(2) A board shall ensure that the trans fat content of any food, beverage or ingredient,other than vegetable oil or soft, spreadable margarine, offered for sale in a school of the board,or used as an ingredient in the preparation, in a school of the board, of a food or beverage of-fered for sale in the school, does not exceed 5 per cent of the total fat content.

Exemptions from the trans fat requirements2. (1) The requirements regarding trans fat content set out in section 1 do not apply to

the board in respect of a food, beverage or ingredient,

(a) in which the trans fat originates exclusively from ruminant meat or dairy products;

(b) offered for sale to a person who is on school premises for a purpose other than aschool purpose; or

(c) offered for sale at a school on a day that is designated by the principal of the schoolas a special event day for the school.

(2) The principal of a school shall solicit the views of the school council with respect tothe designation of special event days for the school.

(3) The maximum number of days in the school year that may be designated as specialevent days for a school is the lesser of 10 and the number determined by the board for the pur-pose, if any.

Commencement3. This Regulation comes into force on September 1, 2008.

Appendices


APPENDIX 3: CALCULATING TRANS FAT

Trans Fat Standards (O.Reg. 200/08)

Any food, beverage or ingredient offered for sale in a school or used as an ingredient in thepreparation must meet the following prescribed amounts of trans fat:

• The trans fat content does not exceed 2% of the total fat content for vegetable oil orsoft, spreadable margarine

• The trans fat content does not exceed 5% of the total fat content for any food, beverage oringredient, other than vegetable oil or soft, spreadable margarine

Calculating trans fat amounts

Read the Nutrition Facts table and use the following formula to determine the % fat from trans fat.

Example

Formula:Trans (g)

Fat (g)X 100 = % of total fat from trans fat

Product A:Apple Fritter (Large Donut)

Calculation:

Therefore, 30% of the total fat content istrans fat. Product A does not meet thetrans fat standard because it exceeds 5% ofthe total fat content that has been set forany food, beverage or ingredient.

Product B:Banana Walnut Muffin

Calculation:

Therefore, 4.8% of the total fat content istrans fat. Product B meets the trans fatstandard because it is does not exceed 5% ofthe total fat content for any food, beverageor ingredient.

Trans 1 gFat 21 g

= 0.048 X 100 = 4.8%

Nutrition FactsPer 1 (227 g)Amount % Daily ValueCalories 780Fat 37g 57% Saturated 8 g 40% + Trans 11gCholesterol 0 mg 0%Sodium 830 mg 35%Carbohydrate 109 g 36% Fibre 11 g Sugars 34 gProtein 11gVitamin A 10% Vitamin C 0%Calcium 20% Iron 50%

Nutrition FactsPer 1 (120 g)Amount % Daily ValueCalories 460Fat 21g 5% Saturated 4 g 3% + Trans 1gCholesterol 70 mg 0%Sodium 350 mg 24%Carbohydrate 61 g 16% Fibre 2 g 26% Sugars 40 gProtein 6gVitamin A 2% Vitamin C 10%Calcium 6% Iron 10%

Trans 11 gFat 37 g

= 0.30 X 100 = 30%


Appendices

Products* that may contain trans fat

• Spreads: Hydrogenated (hard) margarine and shortening

• Baked goods: Doughnuts, muffins, cakes, pastries, cookies, tortillas, pies and tarts

• Packaged snacks: Chips, crackers, microwave popcorn, granola/cereal bars, wafersand pudding cups

• Breaded and deep fried food: Chicken nuggets and burgers, fish sticks, onion rings,hash browns, dumplings and French fries

• Ready-to-eat and frozen food: Quiches, burritos, pizza, pizza pockets, egg rolls, meator vegetable pies or pastries, breakfast sandwiches, waffles, toaster pastries and frozenpotato products

• Convenience food: Taco shells, pie crust, pancake and waffle mixes, muffin and cakemixes, icing, instant soups and noodle kits, gravy mixes, whipped toppings, ready tobake dough, puff pastry, hot chocolate mix and coffee whitener

*Not all of these products contain trans fat. Many food companies are removing trans fatfrom food products. It is important to read the Nutrition Facts table to determine if afood contains trans fat. Look for products with 0g of Trans.


Appendices


APPENDIX 4: A-Z FOOD AND BEVERAGE LIST

Food or Beverage Nutrition Standards – Group

Nutrition Standards – Sub-Group

Page Reference

Almond butter Meat and Alternatives Nuts, Protein Butters, and Seeds 23

Bacon Meat and Alternatives Fresh and Frozen Meat 22

Bagels Grain Products Bread 17

Bannock Grain Products Bread 17

Beans, any variety Meat and Alternatives Meat Alternatives 23

Beef jerky Meat and Alternatives Fresh and Frozen Meat 22

Beef, any variety Meat and Alternatives Fresh and Frozen Meat 22

Biscuits, any variety Grain Products Bread 17

Bread, any variety Grain Products Bread 17

Brownies Grain Products Baked Goods 18

Bulgur Grain Products Pasta, Rice, and Other Grains 17

Butter Miscellaneous Items Minor Ingredient, Fats 30

Cake Grain Products Baked Goods 18

Candy Miscellaneous Items Confectionery – Not Permitted for Sale 30

Casseroles Mixed Dishes With a Nutrition Facts Table Entrées 26

Cereal bars, any variety Grain Products Baked Goods 18Cereal, any variety Grain Products Cereals 18Chapatti Grain Products Bread 17Cheese, any variety Milk and Alternatives Cheese 20Chicken, breaded Meat and Alternatives Fresh and Frozen Meat 22Chicken, 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

Chocolate chips Miscellaneous Items Minor Ingredient, Other 30

Coffee Beverages Coffee/Tea 32, 33

Cookies, any variety Grain Products Baked Goods 18

Corn chips Grain Products Grain-Based Snacks 18

Couscous Grain Products Pasta, Rice, and Other Grains 17

Crackers, any variety Grain Products Grain-Based Snacks 18

Cream cheese Miscellaneous Items Minor Ingredient, Condiments and Spreads 30

Croissants Grain Products Baked Goods 18


Appendices



Page Reference

Danishes Grain Products Baked Goods 18

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

Eggs Meat and Alternatives Eggs 22

Energy bars Miscellaneous Items Confectionery – Not Permitted for Sale 30

Energy drinks Beverages Energy Drinks – Not Permitted for Sale 32,33

English muffin Grain Products Bread 17

Fish, breaded Meat and Alternatives Fish 22

Fish, fresh, frozen or canned Meat and Alternatives Fish 22

Freezies Miscellaneous Items Confectionery – Not Permitted for Sale 30

Fruit chips Vegetables and Fruit Vegetable and Fruit Chips 15

Fruit, canned Vegetables and Fruit Fresh, Frozen, Canned, and Dried Vegetables and Fruit 15

Fruit, dried Vegetables and Fruit Fresh, Frozen, Canned, and Dried Vegetables and Fruit 15

Fruit, fresh or frozen Vegetables and Fruit Fresh, Frozen, Canned, and Dried Vegetables and Fruit 15

Fruit snacks (e.g., leathers) Vegetables and Fruit Fresh, Frozen, Canned, and Dried

Vegetables and Fruit 15

Grain-based salad Mixed Dishes With a Nutrition Facts Table Side Dishes 26

Granola Grain Products Cereals 18

Granola bars, any variety Grain Products Baked Goods 18

Gravy Miscellaneous Items Minor Ingredient, Gravies and Sauces 30

Ground meat, any variety Meat and Alternatives Fresh and Frozen Meat 22

Hamburger Meat and Alternatives Fresh and Frozen Meat 22

Honey Miscellaneous Items Minor Ingredient, Condiments and Spreads 30

Hot chocolate Beverages Hot Chocolate 32, 33

Hummus Miscellaneous Items Minor Ingredient, Dips 30

Ice cream Milk and Alternatives Milk-Based Desserts 20

Iced tea Beverages Iced Tea 32,33


Appendices




Page Reference

Jam Miscellaneous Items Minor Ingredient, Condiments and Spreads 30

Jamaican patties Mixed Dishes With a NutritionFacts Table Entrées 26

Jellies Miscellaneous Items Minor Ingredient, Condiments and Spreads 30

Juice, fruit Beverages Juices or Blends: Vegetable or Fruit 32, 33

Juice, vegetable Beverages Juices or Blends: Vegetable or Fruit 32, 33

Kefir Milk and Alternatives Yogurt/Kefir 20

Ketchup Miscellaneous Items Minor Ingredient, Condiments and Spreads 30

Lamb Meat and Alternatives Fresh and Frozen Meat 22

Lasagne Mixed Dishes With a NutritionFacts Table Entrées 26

Legumes, any variety Meat and Alternatives Meat Alternatives 23

Lemonade Beverages Other Beverages 32, 33

Lentils, any variety Meat and Alternatives Meat Alternatives 23

Limeade Beverages Other Beverages 32, 33

Margarine Miscellaneous Items Minor Ingredient, Fats 30

Mayonnaise Miscellaneous Items Minor Ingredient, Oils and Dressings 30

Meatballs Meat and Alternatives Fresh and Frozen Meat 22Milk, any variety Beverages Milk and Milk-Based Beverages 32, 33Milkshakes, any variety Beverages Milk and Milk-Based Beverages 32, 33Muffins, any variety Grain Products Baked Goods 18

Mustard Miscellaneous Items Minor Ingredient, Condiments and Spreads 30

Naan Grain Products Bread 17

Nuts Meat and Alternatives Nuts, Protein Butters, and Seeds 23

Oatmeal Grain Products Cereals 18

Oil, any variety Miscellaneous Items Minor Ingredient, Oils and Dressings 30

Pancakes Grain Products Baked Goods 18

Parmesan cheese Miscellaneous Items Minor Ingredient, Other 30

Pasta Grain Products Pasta, Rice, and Other Grains 17

Pasta salad Mixed Dishes With a NutritionFacts Table Side Dishes 26

Pasta sauce, cream-based Miscellaneous Items Minor Ingredient, Gravies and Sauces 30

Pasta sauce, tomato-based Vegetables and Fruit Canned Tomato and Tomato-Based Products 15



Appendices



Page Reference

Pastries Grain Products Baked Goods 18

Peanut butter Meat and Alternatives Nuts, Protein Butters, and Seeds 23

Peanuts Meat and Alternatives Nuts, Protein Butters, and Seeds 23

Pepperoni sticks Meat and Alternatives Fresh and Frozen Meat 22

Pickles Vegetables and Fruit Fresh, Frozen, Canned, and DriedVegetables and Fruit 15

Pies/Tarts Grain Products Baked Goods 18

Pita Grain Products Bread 17

Pita chips Grain Products Grain-Based Snacks 18

Pizza Mixed Dishes With a Nutrition Facts Table Entrées 26

Pizza dough or crust Grain Products Bread 17

Pizza sauce Vegetables and Fruit Canned Tomato and Tomato-Based Products 15

Pop, any flavour Beverages Other Beverages 32, 33

Popcorn Grain Products Grain-Based Snacks 18

Popsicles, any flavour Miscellaneous Items Confectionery – Not Permitted for Sale 30

Pork, any variety Meat and Alternatives Fresh and Frozen Meat 22

Pot pie, any variety Mixed Dishes With a Nutrition Facts Table Entrées 26

Potato chips Vegetables and Fruit Vegetable and Fruit Chips 15

Potatoes Vegetables and Fruit Fresh, Frozen, Canned, and Dried Vegetables and Fruit 15

Pretzels Grain Products Grain-Based Snacks 18

Pudding, any variety Milk and Alternatives Milk-Based Desserts 20

Quiche Mixed Dishes With a Nutrition Facts Table Entrées 26

Quinoa Grain Products Pasta, Rice, and Other Grains 17

Raisins Vegetables and Fruit Fresh, Frozen, Canned, and DriedVegetables and Fruit 15

Rice beverage, any flavour Beverages Soy/Milk Alternative Beverages 32, 33

Rice cakes, any flavour Grain Products Grain-Based Snacks 18

Rice noodles Grain Products Pasta, Rice, and Other Grains 17

Rice, any variety Grain Products Pasta, Rice, and Other Grains 17

Roti Grain Products Bread 17


Appendices




Page Reference

Salad dressing, cream-based Miscellaneous Items Minor Ingredient, Oils and Dressings 30

Salad dressing, oil-based Miscellaneous Items Minor Ingredient, Oils and Dressings 30

Salsa Miscellaneous Items Minor Ingredient, Gravies and Sauces 30

Sandwiches Mixed Dishes With a Nutrition Facts Table

Entrées 26

Sauce, any variety Miscellaneous Items Minor Ingredient, Gravies and Sauces 30

Scones Grain Products Bread 17

Seed butter Meat and Alternatives Nuts, Protein Butters, and Seeds 23

Seeds Meat and Alternatives Nuts, Protein Butters, and Seeds 23

Soba noodles Grain Products Pasta, Rice, and Other Grains 17

Soup Mixed Dishes With a Nutrition Facts Table Soup 26

Soy beverage Beverages Soy/Milk Alternative Beverages 32, 33

Soy butter Meat and Alternatives Nuts, Protein Butters, and Seeds 23

Sports drinks Beverages Sports Drinks – Not Permitted for Sale 32, 33

Stew Mixed Dishes With a Nutrition Facts Table Entrées 26

Sundaes Milk and Alternatives Milk-Based Desserts 20Taco shell Grain Products Bread 17Tea Beverages Coffee/ Tea 32, 33Tempeh Meat and Alternatives Meat Alternatives 23

Tofu Meat and Alternatives Meat Alternatives 23

Tomato sauce Vegetables and Fruit Canned Tomato and Tomato-Based Products 15

Tomatoes, canned Vegetables and Fruit Canned Tomato and Tomato-Based Products 15

Tortilla Grain Products Bread 17

Turkey, fresh Meat and Alternatives Fresh and Frozen Meat 22

Turkey, jerky Meat and Alternatives Fresh and Frozen Meat 22

Vegetable chips Vegetables and Fruit Vegetable and Fruit Chips 15

Vegetable-based salad Mixed Dishes With a Nutrition Facts Table Side Dishes 26

Vegetables, canned, any variety(not tomatoes) Vegetables and Fruit Fresh, Frozen and Canned Vegetables

and Fruit 15



Appendices



Page Reference

Vegetables, fresh or frozen, any variety Vegetables and Fruit Fresh, Frozen and Canned Vegetables

and Fruit 15

Vegetarian burgers, meatballs orground round Meat and Alternatives Meat Alternatives 23

Vegetarian simulated meat strips Meat and Alternatives Meat Alternatives 23

Waffles Grain Products Baked goods 18

Water, flavoured Beverages Other Beverages 32,33

Water, plain Beverages Water 32, 33

Water, vitamin, any flavour Beverages Other Beverages 32, 33

Wieners, beef, pork, chicken orturkey Meat and Alternatives Fresh and Frozen Meat 22

Wieners, vegetarian Meat and Alternatives Meat Alternatives 23

Yogurt Milk and Alternatives Yogurt/Kefir 20

Yogurt, drink, any flavour Beverages Yogurt/Kefir 32, 33

Yogurt, frozen Milk and Alternatives Milk-Based Desserts 20


Appendices


APPENDIX 5: CAFETERIA FOOD SERVICE PROVIDER CHECKLIST

School and school board representatives are encouraged to meet as required with their cafeteriafood service provider to ensure compliance with the School Food and Beverage Policy.

Collaboration with your cafeteria food service provider will facilitate positive changes in thecafeteria to comply with the policy.

The following sample checklist includes questions and considerations when selecting a foodservice provider.

Does your menu comply with the nutrition standards as set outin the School Food and Beverage Policy?

YES NO

Has your menu been reviewed by a Registered Dietitian? YES NO

Will your menu identify food and beverages that are Sell Mostand Sell Less?

YES NO

Are you available to meet to review cafeteria operations,including participating in developing an implementation plan forthe cafeteria?

YES NO

Will you provide training for your staff to ensure that theyunderstand the nutrition standards and how to apply them tothe food and beverages offered for sale in the cafeteria?

YES NO

When feasible and in season, do you sell food that has beengrown and/or produced in Ontario?

YES NO

Do you use environmentally friendly practices (e.g., reduce foodwaste, reuse containers, recycle food scraps)?

YES NO

Will you sign a letter to guarantee compliance with the SchoolFood and Beverage Policy?

YES NO


Appendices

APPENDIX 6: CATERER CHECKLIST

School and school board representatives are encouraged to meet as required with theircaterer(s) to ensure compliance with the School Food and Beverage Policy.

Collaboration with your caterer will facilitate positive changes in order to comply with the policy.

The following sample checklist includes questions and considerations when selecting a foodservice provider.

Does your menu comply with the nutrition standards as set outin the School Food and Beverage Policy?

YES NO

Has your menu been reviewed by a Registered Dietitian? YES NO

Will your menu identify food and beverages that are Sell Mostand Sell Less?

YES NO

Will you provide training for your staff to ensure that theyunderstand the nutrition standards and how to apply them tothe food and beverages catered to the school?

YES NO

When feasible and in season, do you sell food that has beengrown and/or produced in Ontario?

YES NO

Do you use environmentally friendly practices (e.g., reduce foodwaste, reuse containers, recycle food scraps)?

YES NO

Will you sign a letter to guarantee compliance with the School Food and Beverage Policy?

YES NO

Appendices


APPENDIX 7: SCHOOL EVENT MENU IDEAS

Use this chart to help select food and beverages to sell at school events. These are onlyexamples; you are required to assess each food and beverage against the nutrition criteria. Theremust be a minimum of 80% of food and beverages from the Sell Most category and a maximum of20% of food and beverages from the Sell Less category. Food and beverages from the NotPermitted for Sale category must not be offered for sale.

Note: These are only examples. It is important to read the Nutrition Facts table for eachproduct since the same food or beverages could fit into all three categories.

Adapted with permission from: Ontario Society of Nutrition Professionals in Public Health (2007). Creating a Healthy School Nutrition Environment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary Schools in Creating a Healthy Nutrition Environment.

Sell Most Sell Less

• Whole grain wraps, bagels, bread and buns

• Pizza on whole wheat crust with vegetable and lean meat toppings

• Fresh fruit and/or fruit salad

• Unsweetened canned fruit

• Fresh vegetables

• Lower-fat cheese strings

• Hummus dip

• Lean deli meat, e.g., turkey, ham, roast beef slices for making wraps or sandwiches

• Yogurt

• Whole grain crackers, melba toast, crisp bread

• Plain or flavoured milk

• 100% fruit juice

• Enriched white wraps, bread, bagels,buns or pitas

• Pizza on white crust with vegetable and lean meat toppings

• Sweetened frozen or canned fruit

• Processed cheese slices

• Cheese strings

• Fruit-filled bars (e.g., fig)

• Plain soda crackers and melba toast

• Plain popcorn


Appendices

APPENDIX 8: TIPS FOR SELECTING HEALTHY FOOD AND BEVERAGES FOR TUCK SHOPS/CANTEENS

Use these charts to help select healthier food and beverages to sell in your tuck shop/canteen.

Ensure that at least 80% of the food and beverages available for sale are from the Sell Mostcategory and that a minimum 20% of the food and beverages for sale are from the Sell Lesscategory. Food and beverages from the Not Permitted for Sale category must not be offered forsale in tuck shops/canteens.

The charts below provide examples of food and beverages that may be sold in a tuck shop/canteen.You are required to assess each food and beverage against the nutrition standards.

Examples of food for your school tuck shop/canteen: Elementary and Secondary Schools


Adapted with permission from: Ontario Society of Nutrition Professionals in Public Health (2007). Creating a Healthy School Nutrition Environment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary Schools in Creating a Healthy Nutrition Environment.

Sell Most Sell Less

• Whole grain wraps, bagels, bread, buns• Fresh fruit• Fruit salad • Unsweetened canned fruit• Frozen fruit (no added sugar) • Fresh vegetables • Raisins (no added sugar)• Plain dried fruit (no added sugar)• Low-fat cheese strings • Hummus • Yogurt • Whole grain crackers, melba toast, crisp bread

• Unsalted nuts• Unsalted seeds• Unsalted soy ‘nuts’ • Unsalted roasted legumes• Trail mix• Dried fruit bars• Granola bars• Cereal bars

• Enriched white or flavoured wraps, bread, and bagels, buns, pitas

• Cheese strings • Plain soda crackers• Milk puddings • Plain popcorn • Salted nuts• Salted seeds• Salted soy ‘nuts’• Salted and roasted legumes• Baked potato chips • Baked tortilla chips • Lower-salt pretzels

Appendices


Appendix 8 (continued)Examples of beverages for your school tuck shop/canteen: Elementary Schools

Examples of beverages for your school tuck shop/canteen: Secondary Schools


Adapted with permission from: Ontario Society of Nutrition Professionals in Public Health (2007). Creating a Healthy School NutritionEnvironment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary Schoolsin Creating a Healthy Nutrition Environment.

Sell Most Sell Less

• Bottled water

• Milk (2%, 1% or skim)

• Hot chocolate prepared with milk (2%, 1% or skim)

• Chocolate milk (2%, 1% or skim)

• Fortified soy beverages

• Yogurt drink

• 100% fruit juice/blend

• 100% vegetable juice/blend

• Decaffeinated coffee or tea• Low-calorie, decaffeinated iced tea• Low-calorie, caffeine-free pop, flavoured water or fruit drinks

Sell Most Sell Less

• Bottled water

• Milk (2%, 1% or skim) (≤ 250 ml)• Chocolate milk (2%, 1% or skim)(≤ 250 ml)

• Hot chocolate prepared with milk(2%, 1% or skim) (≤ 250 ml)

• Fortified soy beverages (≤ 250 ml)• Yogurt drink (≤ 250 ml)• 100% fruit juice/blend (≤ 250 ml)• 100% vegetable juice/blend (≤ 250 ml)

There are no Sell Less beverage choicesfor elementary schools.


Appendices

APPENDIX 9: WE’RE TUCKING INTO HEALTHY GRUB! (NEWSLETTER INSERT)

As part of our school’s ongoing effort to promote healthy eating and to comply with the Ministryof Education’s School Food and Beverage Policy, we have been working with students, parents, andthe staff to improve the nutritional value of food and beverages for sale in our [insert venue].We are going to start selling a variety of healthier options, such as fruit and baked chips. Thesechanges will make it easier for students to choose healthy food and beverages and will help thempractise what they learn in the classroom about healthy eating.

We are excited that the tuck shop/canteen allows students to buy a great variety of healthy foodand beverages…for energy and refreshment! We are making healthy eating easy!

As usual, any healthy food or beverage ideas are welcome!

For more information, please contact [insert name] at [insert phone number].

Adapted with permission from: Ontario Society of Nutrition Professionals in Public Health (2007). Creating a Healthy School NutritionEnvironment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary Schoolsin Creating a Healthy Nutrition Environment.

Appendices


APPENDIX 10: VENUES, PROGRAMS AND EVENTS ASSESSMENT TOOL

Fill out one of these forms for each program, venue and event where food and/or beverages areoffered for sale.

Part A – Information

Date of Analysis: _________________________________________________________

Contact: ________________________________________________________________

Are you assessing a (check one): Program, Venue or Event

Name of Program/Venue/Event: _____________________________________________

Category Rating

Product Name Description Group Sell Most Sell LessNot Permitted

for Sale


Appendices


Part B – Beverage Inventory and Category

Part C – Assessment

Does the program, venue or event comply with the School Food and Beverage Policy?

Yes No

Part D – Next Steps

If No, outline below your next steps to comply with the School Food and Beverage Policy.

Category Rating

Product Name Description Group Sell Most Sell LessNot Permitted

for Sale

Food Choices Beverage Choices

Total number of choices = ______

Sell Most choices = ______ = ______%

Not Permitted for Sale choices = _______

Total number of choices = ______

Sell Most choices = ______ = ______%

Not Permitted for Sale choices = _______

Appendices


APPENDIX 11: SCHOOL INVENTORY OF FOOD AND BEVERAGES OFFERED FOR SALE

School Name: ________________________________________________________________

Complete the inventory below of the food and beverages offered for sale in your school. This will provide an inventory for the school board to assist with the implementation of the School Food and Beverage Policy.

Principal Signature Date

Venue

Cafeteria Yes No

Canteen Yes No

Tuck Shop Yes No

Vending Machines Yes No

Other ______________ Yes No

Program

Catered Lunch Yes No

Lunch Program (e.g., pizza day, hot dog day)

Yes No

Curriculum Program Yes No

Milk Program Yes No

Other ______________ Yes No

Event

Winter Carnival Yes No

Fun Fair Yes No

Family Dinner Night Yes No

Meet the Teacher Night Yes No

Bake Sale/Popcorn Sale Yes No

Graduation Yes No

Performances Yes No

Sporting Events Yes No

Other ______________ Yes No

Are food and beverages offered for sale in the venue, program,

event listed?

Provider (if applicable)


Appendices

APPENDIX 12: SCHOOL BOARD IMPLEMENTATION COMMITTEE –SAMPLE AGENDA

Date: _________________________________ Time: _________________________________

Location: ______________________________ Chair: _________________________________

Handouts: School Food and Beverage Policy (Ministry of Education, 2010)

AGENDA

Possible agenda items include:

1. Welcome and Opening Remarks

2. School Board Implementation Plan

3. School Food and Beverage Presentation

4. Role of the Committee Possible areas of focus for the committee:

a. identify the current status of the food and beverages offered for sale in the schools b. develop an implementation plan c. share successful practices for implementation d. monitor the implementation status throughout the yeare. other (school board can add other areas)

5. Existing School Board Policies/GuidelinesIdentify any existing school board policies or guidelines related to the food and beveragesoffered for sale in schools and how they compare to the School Food and Beverage Policy

6. Current Status of Implementation School Assessment (Appendix 13)

7. Next Steps

8. Date, Time, Location of Next Meeting

9. Adjournment

Meeting Goals:

Participants will:> become familiar with the requirements of the School Food and Beverage Policy> understand existing school board policies related to the food and beverages offered for

sale in schools> clarify the role of the committee> discuss next steps.

Appendices


APPENDIX 13: SCHOOL ASSESSMENT

School Name: ______________________________________ Date: _______________

School Food and Beverage Contact Person: ____________________________________

Contact Information: ______________________________________________________

Part A – School Information

1. Does your school have a school implementation team for the School Food and Beverage Policy?

Yes No

2. Do you have any community partnerships established to help implement the School Food and Beverage Policy?

Yes No

If yes, list who will be involved

__________________________________________________________

___________________________________________________________

___________________________________________________________

3. Has information regarding the School Food and Beverage Policy been communicated to:

a. Staff? Yes No

b. Students? Yes No

c. Parents? Yes No

d. Volunteers? Yes No

4. Has your school included a goal specific to healthy eating in the school improvement plan?

Yes No


Appendices


Part B – Nutrition Standards RequirementComplete the following assessment for all venues, programs, and events where food andbeverages are sold in your school.

Venue

Cafeteria Yes No Yes No Yes No Yes No

Canteen Yes No Yes No Yes No Yes No

Tuck Shop Yes No Yes No Yes No Yes No

Vending Machines Yes No Yes No Yes No Yes No

Other ______________ Yes No Yes No Yes No Yes No

Program

Catered Lunch Yes No Yes No Yes No Yes No

Lunch Program (e.g., pizza day, hot dog day)

Yes No Yes No Yes No Yes No

Curriculum Program Yes No Yes No Yes No Yes No

Milk Program Yes No Yes No Yes No Yes No


Event

Winter Carnival Yes No Yes No Yes No Yes No

Fun Fair Yes No Yes No Yes No Yes No

Family Dinner Night Yes No Yes No Yes No Yes No

Meet the Teacher Night Yes No Yes No Yes No Yes No

Bake Sale/Popcorn Sale Yes No Yes No Yes No Yes No

Graduation Yes No Yes No Yes No Yes No

Performances Yes No Yes No Yes No Yes No

Sporting Events Yes No Yes No Yes No Yes No


Are food and beveragesoffered forsale in

the venue,program orevent listed?

Do itemsfrom the SellMost categorymake up aminimum of80% of thefood andbeveragechoices?

Are food andbeveragesfrom the NotPermitted forSale categoryoffered for sale?

Does thevenue,

program orevent complywith the80/20 rule?

If the venue, program or event does not

comply, what strategiesare in place to ensurefuture compliance?

Appendices


Appendix 13 (continued)Part C – Additional RequirementsComplete the following questions related to the School Food and Beverage Policy.

1. Are you in compliance with the Trans FatStandards regulation?

YES NO

2. Have you taken into consideration the strategiesdeveloped under your school board’s anaphylaxis policy?

YES NO

3. Are all food and beverages sold in your schoolprepared, served and stored in accordance withthe safe food handling requirements?

YES NO

4. Do all students have access to drinking water during the school day?

YES NO

5. How many special-event days have been designated in your school for the upcoming year?Note: Maximum of 10 days, or a number fewer,

as determined by the board

6. Was the school council consulted prior to the designation of special-event days?

YES NO

7. Has the diversity of your students and staff beenconsidered when deciding the food and beverages to sell in your school?

YES NO

8. Do you have a process in place to monitor the implementation of the School Food and Beverage Policy?

YES NO

COMPLIANCE WITH EXISTING REGULATIONS AND POLICIES COMPLIANCE

If NO, what plans are in place to ensure future compliance?


Appendices

Appendix 13 (continued)Part D – Other Considerations

1. Were healthy alternatives considered for special-event days? YES NO

2. Do the teachers in your school provide the necessary instruction (e.g., Health and Physical Education, Science, Technology, SocialSciences) related to healthy eating and nutrition?

YES NO

3. Have you consulted with your Board of Health (public health staff)or other community partners to assist with the implementation of the School Food and Beverage Policy?

YES NO

4. Have you considered environmentally-friendly practices whendetermining which food and beverages to sell in your school (e.g., excess packaging, ability to recycle)?

YES NO

5. Have you considered using, when available and where possible,food and beverages that are produced in Ontario?

YES NO

6. Is safe food handling training available for individuals involved in the preparation and sale of food and beverages in the school?

YES NO

7. Are only food and beverages from the Sell Most and Sell Lesscategories available at classroom celebrations, school events, class parties and field trips?

YES NO

8. Have you considered healthy alternatives for school fundraisers? YES NO

9. Food or beverages are not offered as a reward or incentivefor good behaviour, achievement or participation?

YES NO

10. Have you included parents, volunteers and community partners in the planning, implementation and monitoring of the School Food and Beverage Policy?

YES NO

OTHER CONSIDERATIONS

Appendices


APPENDIX 14: SCHOOL BOARD IMPLEMENTATION PLAN

*The School Board Implementation Plan will help to identify priority areas and activities on which to focus to ensure full implementation of the School Food and Beverage Policy.

Sch

ool B

oar

d: ____________________________________________

Year

:______________

Impl

emen

tati

on

Com

mit

tee(list of committee members):_______________________________________________________

Pri

ori

ty A

rea(

s): ___________________________________________________________________________________________

Act

ivit

ies:_________________________________________________________________________________________________

Aft

er y

ou

have

impl

emen

ted

the

acti

viti

es, r

efle

ct o

n th

e fo

llow

ing

ques

tions

: 1. Does the priority area selected now meet the requirements of the School Food and Beverage Policy?

2. W

hat successes and/or challenges did you encounter?

3. How do you plan to sustain these activities?

Pla

nned

Act

ivit

y/A

ctio

n

Sta

tus

(check one)

Indi

cato

rs o

fSuc

cess

Lead

Per

son/

Cont

act

Tim

elin

e:Sho

rt-T

erm

/Long

-Ter

m

Res

our

ces

Was

the

A

ctiv

ity

Com

plet

ed?

Com

men

ts

New

initiative

Continuation

Revised

YES NO

New

initiative

Continuation

Revised

YES NO

New

initiative

Continuation

Revised

YES NO


Appendices

APPENDIX 15: SCHOOL IMPLEMENTATION COMMITTEE – SAMPLE AGENDA

Date: _________________________________ Time: _________________________________

Location: ______________________________ Chair: _________________________________

Handouts: School Food and Beverage Policy (Ministry of Education, 2010)

AGENDA

Possible agenda items include:

1. Welcome and Opening Remarks

2. School Board Implementation Plan

3. School Food and Beverage Presentation

4. Role of the Committee Possible areas of focus for the committee:

a. identify the current status of the food and beverages sold in the schoolb. develop an implementation plan c. share successful practices for implementation d. monitor the implementation status throughout the yeare. other (school can add other areas)

5. Existing School Board/School Policies and GuidelinesIdentify any existing school board and/or school policies or guidelines related to food and beveragesoffered for sale in schools and how they compare to the School Food and Beverage Policy

6. Current Status of Implementation School Survey (Appendix 17)

7. Next Steps

8. Date, Time, Location of Next Meeting

9. Adjournment

Meeting Goals:

Participants will:> become familiar with the requirements of the School Food and Beverage Policy> understand what food and beverages are offered for sale in the school> clarify the role of the committee> discuss next steps.

Appendices


APPENDIX 16: INVITATION TO PARTICIPATE IN THE SCHOOL FOOD AND BEVERAGE POLICY IMPLEMENTATIONCOMMITTEE – SAMPLE

Principals are encouraged to complete the invitation letter below with information relevant to their school and board.

In January 2010, the Ministry of Education announced the School Food and Beverage Policy thatwill require all schools in Ontario to comply with the policy by September 1, 2011. This policyis an important step in creating a healthier school environment. Providing healthy food andbeverages to students can contribute to improved academic and health outcomes.

In order to support the implementation of this new policy, we are inviting parents, volunteers,and community partners to be part of the School Food and Beverage implementationcommittee. The purpose of this committee will be to:

• identify what food and beverages are sold in the school• develop a school implementation plan• share successful practices for implementation• monitor implementation throughout the year• other [schools can add other areas].

Our school already has a lot of exciting initiatives related to healthy eating. Some of these activitiesinclude: (include examples of curriculum initiatives, clubs and other resources available in the school).

If you have ideas to share, we want to hear from you. If you are interested in joining thiscommittee or have any ideas about the implementation of the School Food and Beverage Policy,please contact me at [insert contact information].

Principal’s Signature


Appendices

APPENDIX 17: SCHOOL SURVEY

To be completed by individuals involved in the sale of food and beverages in the school.

Name: _______________________ Current Position: ________________

1. Are you aware of the requirements of the School Food and Beverage Policy?

Yes No

If No, please visit www.ontario.ca/healthyschools before completing the rest of the survey.

2. Identify the venue, program, and/or event in the school where you are involved in the sale of food and beverages (check all that apply):

Venues

Programs

Events

3. Outline any questions you have about the implementation of the School Food and Beverage Policy.

4. Identify any additional resources you need to fully implement the School Food and Beverage Policy.

5. Would you be interested in joining the school’s implementation committee?

Yes No

Cafeteria CanteenTuck Shop

Vending Machine Other __________________

Catered Lunch ProgramLunch DaysCurriculum Program (e.g., Hospitality and Tourism)

Milk ProgramOther __________________

Winter CarnivalFun FairFamily Dinner Night Meet the Teacher NightBake Sale/Popcorn Sale

GraduationPerformancesSporting EventsOther ___________________

Appendices


APPENDIX 18: THE SCHOOL IMPLEMENTATION PLAN

*The School Implementation Plan is intended to help identify priority areas and activities on which to focus to ensure full implementation of the School Food and Beverage Policy.

Sch

ool: _____________________________________________________

Boar

d:__________________________________

Impl

emen

tati

on

Com

mit

tee(list of committee members):_______________________________________________________

Pri

ori

ty A

rea(

s): ___________________________________________________________________________________________

Act

ivit

ies: _________________________________________________________________________________________________

Aft

er y

ou

have

impl

emen

ted

the

acti

viti

es, r

efle

ct o

n th

e fo

llow

ing

ques

tions

: 1. Does the priority area selected now meet the requirements of the School Food and Beverage Policy?

2.What successes and/or challenges did you encounter?

3.How do you plan to sustain successful activities?

Pla

nned

Act

ivit

y/A

ctio

n

Sta

tus

(check one)

Indi

cato

rs o

fSuc

cess

Lead

Per

son/

Cont

act

Tim

elin

e:Sho

rt-T

erm

/Long

-Ter

m

Res

our

ces

Nee

ded

Was

the

A

ctiv

ity

Com

plet

ed?

Com

men

ts

New

initiative

Continuation

Revised

YES NO

New

initiative

Continuation

Revised

YES NO

New

initiative

Continuation

Revised

YES NO

http://www.edu.gov.on.ca/eng/healthyschools/foundations.pdf

111

Appendices

APPENDIX 19: FOUNDATIONS FOR A HEALTHY SCHOOL FRAMEWORK

GLOSSARY AND APPENDICES

Appendices



http://www.edu.gov.on.ca/eng/healthyschools/foundations.pdf


Appendices

APPENDIX 20: SAMPLE LETTER OF COMPLIANCE

Name of Food Service Supplier: ____________________________________________________

Address: _______________________________________________________________________

Contact Name: _________________________________________________________________

Contact Email: ________________________________ Contact Phone #: _________________

We/I, the above named Food Service Supplier, have read and understand the requirements of theMinistry of Education’s School Food and Beverage Policy.

We/I have assessed the products that we are selling in your school against the requirements ofthe School Food and Beverage Policy and confirm that:

At least 80% of all food choices and at least 80% of all beverage choices offered for sale in any venue, program, or event are from the Sell Most category.

No food or beverages will be sold from the Not Permitted for Sale category.

Please send the signed Letter of Compliance to: [enter school contact information]

_______________________________________ ________________________________Signature Date

For the full text copy of the Ministry of Education’s School Food and Beverage Policy, please visitwww.ontario.c a/healthyschools

Appendices


APPENDIX 21: SAMPLE NEWSLETTER/WEBSITE ARTICLE

Setting the standard for healthy eating in school

It’s a fact: a healthy mind depends on a healthy body. Students who eat healthy food are better prepared to learn and are more likely to succeed in school.

The Ministry of Education has released a new School Food and Beverage Policy thatincludes comprehensive nutrition standards.

The policy, which will take effect September 1, 2011, means that all food and beveragessold in schools will be healthy.

Good health is a prerequisite for good learning. The School Food and Beverage Policyoffers a way to encourage healthy eating in schools, and brighter futures for students.For more information about Ontario’s healthy schools initiatives, visitwww.ontario.ca/healthyschools


Appendices

APPENDIX 22: SCHOOL BOARD TRACKING SHEET

School Name Elementary/Secondary

In compliance If No, explain why

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Appendices


APPENDIX 23: SPECIAL EVENT TRACKER

Sch

ool N

ame:

____________________________________________

Sch

ool Y

ear:______________

Spe

cial

Eve

ntD

ate

Lea

d Sta

ff/V

olu

ntee

rStu

dent

s In

volv

edC

om

men

ts

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

117SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

Notes

Printed on recycled paper

ISBN: 978-1-4435-2687-6 (Print)ISBN: 978-1-4435-2688-3 (PDF)

© Queen’s Printer for Ontario, 2010

school food and beverage policy resource guide

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