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Sporting_event_guidelines_FINAL_june2010 by mohamedebrahim25

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									Guidelines for Food and Beverages
Available at Sporting Events in BC
2   SportMedBC & Ministry of Healthy Living and Sport
Guidelines for Food and Beverages Available at Sporting Events in BC




Table of Contents



Acknowledgements                                                                                    4
Letter of Endorsement                                                                               5
Introduction                                                                                        7
How to Use this Resource                                                                            9


The Guidelines                                                                                      11 - 19

  Guideline 1: Gold Medal Food and Fluids                                                           11
  Guideline 2: Sport Foods, Beverages and Supplements                                               15
  Guideline 3: First Place Meal Logistics                                                           16
  Guideline 4: Special Dietary Needs                                                                18
  Guideline 5: Safe Foods and Fluids                                                                19

Summary                                                                                             20


Appendix A
  Sample Concession Menu                                                                            21
  Sample 10-day Menu for Athletes                                                                   22

Appendix B
  Understanding Ingredient Labels                                                                   24
  Understanding Nutrition Facts Panels                                                              25

Appendix C
  Resources and References                                                                          26




                                                                       Guidelines for Food and Beverages Available at Sporting Events in BC   3
Acknowledgements
These Guidelines were developed by SportMedBC in partnership with the
Ministry of Healthy Living and Sport.




Development Team                                         Project Advisory Committee
                                                         Members
Jennifer Gibson
Sport Dietitian, SportMed Nutrition                      Lynda Cannell
SportMedBC                                               SportMedBC

Meghan Day                                               Joanna Fox
Nutritionist, School and Community                       Ministry of Healthy Living and Sport
Ministry of Healthy Living and Sport
                                                         Bruce Wasylik
                                                         Ministry of Healthy Living and Sport

                                                         Tatjana Bates
Special thanks to the following                          Interior Health, Public Health

Luie Zappacosta                                          Joe Hitchcock
Zapp Worx Design                                         BC Athlete Voice

Barbara Carver                                           Kate Harrington
Baytree Communications                                   BC Disability Games

                                                         Kelly Mann
                                                         BC Games Society

                                                         Drew McKenzie
                                                         Canadian Sport Centre Pacific

                                                         Alex Nelson
                                                         Aboriginal Sports and Recreation
                                                         Association of BC

                                                         Marilyn Payne
                                                         2010 Legacies Now




4    SportMedBC & Ministry of Healthy Living and Sport
As an athlete competing for my country, it is essential     Whether participating in sport or being inspired as a
for me to make healthy choices every day to perform at      spectator watching top athletes compete, it's great to
my best. Eating balanced meals and snacks makes me          see BC's commitment to having healthy options
feel good and I know it's good for my body. What I eat      available at sporting events for the young athletes of BC
affects how I train and recover from the rigors of          and future Olympians and Paralympians of our country.
pushing my body to the limit.

It would seem natural to have healthy snack options for
active people and sport fans who are attending a sport
venue or event. Having healthy alternatives to the more
traditional “ballpark” offerings is the key to promoting
healthy eating and encouraging healthy lifestyles.
                                                            Carol Huynh
                                                            ActNow BC Athlete Ambassador
                                                            2008 Olympic Gold Medallist Wrestling
                                                            Hazelton, BC




                                                           Guidelines for Food and Beverages Available at Sporting Events in BC   5
6   SportMedBC & Ministry of Healthy Living and Sport
                                                        Introduction


                                                        Sport and Nutrition:                                          community. The high availability and accessibility of
                                                        Partners in Health and Performance                            unhealthy foods where we live, work and play is
                                                        From backyard badminton to professional competitions,         contributing to alarming rates of preventable chronic
                                                        sport is fundamental to individuals, communities, and         diseases and is affecting the overall health of our
                                                        societies and brings people together every day and the        communities.
                                                        world together every two years. Food is also vital to
                                                        individuals, communities, and societies and brings            Foodservice Providers:
                                                        people together every day! Not only do both sport and         Key Players on the Team
                                                        food bring us happiness and satisfaction, but it is also      Competition environments for athletes can span from a
                                                        becoming more apparent that both are important for            single game, a tournament weekend or a multi-day
                                                        health, wellness and the prevention of chronic diseases.      sporting event like the BC Games. Often, the only food
                                                        Healthy eating and physical activity, including sport, are    available for athletes and spectators is through a
                                                        a potent combination for disease prevention, weight           common cafeteria and/or a concession at the sport
                                                        management, stress reduction, performance                     venue. Unfortunately, many menus are not ideal for
                                                        enhancement and overall well being. Together, sport           health or performance, and are high in fat, salt, sugar,
                                                        and nutrition should be seen as inseparable partners in       caffeine, lack variety and are of poor nutrition quality. As
                                                        health and performance.                                       the sole source of nutrition for athletes and spectators,
                                                                                                                      foodservice providers have a responsibility to provide
                                                        Athletes:                                                     healthy food and beverages that support athletic
                                                        Nutrition Fuels Performance                                   performance and health.
                                                        For athletes, nutrition and hydration help to promote
                                                        optimal performance, recovery and regeneration.               The Winning Solution:
                                                        Athletes in training and competition have increased           Guidelines for Food and Beverages Available
                                                        needs for energy, macronutrients (carbohydrates,              at Sporting Events in BC
                                                        protein and fats), micronutrients (vitamins and minerals)     There is a missing connection between the values of
                                                        as well as fluids. Fueling with the wrong foods can have      healthy living that sporting events represent and the
                                                        an impact on health and athletic performance.                 food and beverages sold within them. Foodservice
                                                        Improperly fueled and dehydrated athletes are not only        operators who cater to and specialize in feeding
                                                        compromising their health, but will also have less            athletes and their spectators are in a perfect position to
                                                        energy, concentration and ultimately not perform at           “step up to the health and performance plate.” A new
                                                        100% of their potential.                                      healthy opportunity exists!


                                                        Spectators:                                                   The Guidelines for Food and Beverages Available at
                                                        Active Partners in Health                                     Sporting Events in BC were developed by SportMedBC,
                                                        What fun would sport be without spectators?                   in partnership with the Ministry of Healthy Living and
Photo Credit: BC Games Society, Kevin Bogetti - Smith




                                                        Spectators are parents, friends, fans and most                Sport and key sport organizations across British
                                                        importantly, active members of the community coming           Columbia. These Guidelines are mandated for all
                                                        together to support a cause. There is a fundamental           sporting events that are financially supported by the
                                                        need to look after the health and wellness of spectators      Province of British Columbia.
                                                        that attend sporting events because they are the


                                                                                                                     Guidelines for Food and Beverages Available at Sporting Events in BC   7
The Guidelines have been created for:                    The Province of British Columbia is committed to
ŸFoodservice organizations that provide catering for     becoming the healthiest and most active province in
 day-long or multi-day sporting events                   Canada by 2010 and beyond. As the model for good
 Food
Ÿ concession operators located within venues             health, BC supports and promotes the availability of
 that are hosting sporting events                        healthy nutrition for both spectators and athletes at
                                                         sporting events.
These Guidelines contain nutrition information, event
meal considerations and sample menus that will help      Be the Canadian champions of this cause and serve
guide foodservice operators offer healthy choices to     healthy nutrition at sporting events!
both spectators and athletes.




     Stay Active, Eat Healthy


     The BC Recreation and Parks Association and
     the Union of BC Municipalities are co-leading
     the Stay Active, Eat Healthy initiative to
     encourage the sale of healthy food and
     beverages in community recreation facilities
     and local government buildings.
     Congratulations to those recreation facilities
     and communities that are implementing the
     Stay Active, Eat Healthy program and are now
     offering healthy food and beverage choices
     in their public buildings and to their
     recreation consumers.

     For those facilities that are implementing the
     Guidelines for Food and Beverages Available
     at Sporting Events in BC for an on-site event,
     and would like to improve the nutrition
     quality of the food and beverages offered
     daily within their facilities, refer to the Stay
     Active, Eat Healthy tools and resources. See
     www.stayactiveeathealthy.ca for the full
     range of information, tools and resources for
     industry, site facility managers and
     consumers.




8
8    SportMedBC & Ministry of Healthy Living and Sport
     SportMedBC & Ministry of Healthy Living and Sport
How to Use this Resource – A Guide for Foodservice Operators


This document is an educational and practical resource for              should be served from this category.
foodservice operators who feed athletes and spectators at            On
                                                                    Ÿ the podium foods and fluids: This category is
sporting events in BC. There are five guidelines, which                 consistent with the “Choose Sometimes” category in the
focus on promoting healthy, well-planned, inclusive and                 Nutritional Guidelines for Vending Machines in BC
safe food and beverage choices. Below is a summary of                   Public Buildings. These provide adequate nutrition
how to read and use each section in this resource.                      quality and can also be served at sporting events. Up to
                                                                        40% of the foods and fluids available should be should
Guideline 1: Gold Medal Foods & Fluids                                  be served from this category.
This key guideline reshapes the nutrition quality of menus           Off
                                                                    Ÿ the podium foods and fluids: This category is
offered at sporting events. The nutrition criteria and                  consistent with the “Choose Least” and “Not
recommendations provided are consistent with the                        Recommended” categories in the Nutritional Guidelines
Nutritional Guidelines for Vending Machines in BC Public                for Vending Machines in BC Public Buildings. These
Buildings                                                               provide poor nutrition quality and are not
(http://www.lcs.gov.bc.ca/HealthierChoices/pdf/Appendixiii.pdf )        recommended for service at events. A maximum of 20%
                                                                        of the foods and fluids available may be served from
This guideline provides:                                                this category.
Table 1: Winning Nutrients for Health and Performance
Table 2: Choosing Winning Foods and Fluids for                      Guideline 2: Sport Foods, Beverages & Supplements
         Sporting Events                                            This guideline provides service recommendations for sport
Ÿ place finish foods and fluids: This category is
 First                                                              foods, beverages and supplements at events, including:
      consistent with the “Choose Most” category in the             ŸSport food and drink products
      Nutritional Guidelines for Vending Machines in BC             ŸEnergy drinks
      Public Buildings. These provide the highest nutrition         ŸSport supplements
      quality and are strongly recommended for service at
      events. At least 40% of the foods and fluids available


Photo Credit: BC Games Society, Kevin Bogetti - Smith




                                                                   Guidelines for Food and Beverages Available at Sporting Events in BC   9
Guideline 3: First Place Meal Logistics                      Guideline 5: Safe Foods and Fluids
This guideline emphasizes some key considerations for the    This guideline is a reminder about the high level of food
unique logistical challenges that often accompany catering   safety that is expected when providing food and fluids at a
for a sporting event, including:                             sporting event. The guideline covers:
Ÿ quantity
 Food                                                        ŸExpectations for staff training in food safety
Ÿ timing
 Meal                                                        ŸGeneral FOODSAFE guidelines
ŸCompetition environment                                     ŸConsiderations for buffet style meal service


Guideline 4: Special Dietary Needs                           Appendices
This guideline encourages foodservice operators to           The appendices offer foodservice operators practical tools
provide options for athletes and spectators with special     and resources for meeting the Guidelines.
dietary needs. This guideline provides:
ŸEducation regarding special dietary needs, for example:     Appendix A:      Sample menus for concession operators
     food intolerances, allergies and health related diet                     and for multiday sporting event
     needs.
ŸRecommendations to help foodservice operators               Appendix B:      Guide for reading and understanding
     accommodate these special dietary needs.                                 nutrition labels


                                                             Appendix C:      Healthy eating and sport nutrition
                                                                              resources and references




10     SportMedBC & Ministry of Healthy Living and Sport
Guideline 1: Gold Medal Foods and Fluids

Gold medal nutrition for athletes and spectators includes meals and snacks that are well balanced and nutrient dense.
Meals that contain a winning combination of carbohydrates, protein, healthy fats, vitamins and minerals, and fluids are
ideal for health and performance.




Table 1: Winning Nutrients for Health and Performance

 Nutrient              Nutrient Functions                                                         Foods and Food Groups
                                                                                                  with the Nutrient

  Carbohydrate         Carbohydrates provide the body with the necessary energy it                ŸVegetables and Fruit
                       needs to perform and function, whether it be running a marathon            ŸGrain Products
                       or just waking up and making it through the day. Carbohydrates              Milk
                                                                                                  Ÿ and Alternatives
                       are the preferred fuel for working muscles and the brain and are           ŸMeat and Alternatives
                       vital for optimal performance, stamina and mental focus.



                       Almost every cell in the body is made up of protein. Protein is             Milk
                                                                                                  Ÿ and Alternatives
  Protein
                       essential for muscle repair, rebuilding and recovery, formation of         ŸMeat and Alternatives
                       cells and hormones as well as maintaining the integrity of the
                       immune system. Protein, when combined with carbohydrate, can
                       also help provide a more sustained and even energy level for the
                       body.


 Fat                   Fats provide energy as well as the insulation and protection of our        ŸVegetable oils (e.g. olive or
                       vital organs and nerves. Choosing healthy fats from plant sources              canola oil), nuts and seeds,
                       will give the body mono and polyunsaturated fats, which have also              avocados, olives, and some
                       been linked to reducing cardiovascular disease risk and decreasing             fish (e.g. salmon)
                       inflammation.



 Vitamins and          Vitamins and minerals are primarily used for the body's metabolic          ŸVegetables and Fruit: bright
                       functions, maintaining a healthy immune system and making                      colours
 Minerals
                       structures like bone and cartilage.                                         Grain
                                                                                                  Ÿ Products: fortified
                                                                                                      breads and cereals
                                                                                                   Milk
                                                                                                  Ÿ and Alternatives: calcium
                                                                                                      fortified
                                                                                                   Meat
                                                                                                  Ÿ and Alternatives: lean
                                                                                                      meats, beans and legumes


 Fluid                 Fluids regulate body temperature, remove waste, transport                  ŸWater
                       nutrients and maintain proper cellular function. Dehydration can           ŸMilk
                       have debilitating effects on performance and health and may                ŸCalcium fortified soy beverage
                       cause muscle cramps, decreased cognition, fatigue and even heat             100%
                                                                                                  Ÿ fruit juice
                       injury. Athletes sweat more, so their need for fluids is increased.




                                                                    Guidelines for Food and Beverages Available at Sporting Events in BC   11
        Table 2: Choosing Winning Foods and Fluids for Sporting Events

                        First Place Finish                     On the Podium                         Off the Podium                    Performance Point for                  Performance Point for
                        (“Choose Most”)                    (“Choose Sometimes”)                    (“Choose Least/Not                        Athletes                              Spectators
                                                                                                    Recommended”)

Vegetables       Low sodium (< 150 mg)                 Moderate sodium (<300mg)               Added sugar and high sodium           Since athletes push their             A diet high in vegetables and
and Fruits       foods:                                foods:                                 (>300mg) foods:                       bodies to the limit, they can         fruit provides the body with
                 All fresh fruits and vegetables       100% real fruit bars with fruit        Most fruit “gummi” candy              become susceptible to illness.        fibre and antioxidants, and can
                 Serve a variety of colours and        as the first ingredient                                                      By eating vitamin rich                contribute to a lower risk of
                                                                                              Most chips if fried                                                         developing certain types of can-
                 keep the skin on for more             100% real fruit/vegetable                                                    vegetables and fruits, athletes
                 nutrition.                                                                   Candy, chocolate or caramel           can help maintain a healthy           er, cardiovascular diseases and
                                                       juices                                 coated fruit                                                                diabetes.
                 Plain, dried fruits like figs,                                                                                     immune system all season
                                                       Fruit canned in light syrup            Deep fried vegetables,                long.
                 raisins and apricots
                                                       Fries: some baked frozen fries         including most fries
                 Canned fruits packed in water         (without trans fats), may be
                 or juice                              very lightly salted
                 Canned vegetables packed in           Some potato/vegetable chips,
                 water                                 very lightly salted, baked
                 Plain frozen fruits and
                 vegetables


Grain            High fibre (≥2g) and low              Lower sugar (≤16g) and low             High sugar (>16g) and high fat        Higher fibre foods provide a           A high fiber diet can
Products         sugar ( ≤12 g) foods:                 fat (≤7g) foods:                       (>7g) foods:                          balanced and longer lasting            contribute to a healthy body
                                                                                              Sugar coated cereals                  source of energy for                   weight and a lower risk of
                 100% whole wheat                      White pasta                                                                  performance.                           certain chronic diseases.
                 breads/pitas/rolls/bagels             White rice                             Chocolate coated granola bars
                                                                                                                                    Many grains are fortified with
                 Whole wheat pasta                     Some crackers                          Higher fat crackers                   iron, a critical mineral for
                 Brown rice                                                                   Most cookies, cakes, doughnuts        oxygen delivery.
                                                       Flavored oatmeal
                 Whole grain cereals                                                          and other baked goods
                                                       White breads
                 Plain oatmeal                         Some small cookies
                 Whole wheat crackers                  Most snack/energy bars
                 Some granola bars                     Popcorn (plain) and low
                                                       sodium pretzels


Milk and         Low sugar foods (≤20g per             Moderate sugar foods (≤ 36g            Added sugar and full fat foods        Milk products contain calcium         Milk products contain calcium
Alternatives     175ml) and beverages (≤20g            per 175ml) & beverages                 (> 15g fat) and beverages             and vitamin D, which are              and vitamin D, which are
                 per 250ml):                           (≤ 36g per 250ml):                     (> 10g fat per 250mls):               critical for maintaining the          critical for maintaining the
                                                                                              Candy flavoured milks                 bone health of athletes.              bone health of spectators.
                 Plain, unflavoured milk and           Chocolate milk
                 fortified soy drinks                                                         Ice cream and most frozen             Chocolate milk is an excellent
                                                       Processed cheese slices with                                                 recovery food – it contains
                 Decaf unsweetened tea/coffee          >5% daily value for calcium            novelties
                                                                                                                                    everything a body needs for
                 Some hot chocolates                   Most flavoured yogurts,                Regular cream or whipping             regeneration – carbohydrates,
                 madewith milk                         including those with artificial        cream                                 protein, fluids and it tastes
                                                       sweeteners                             Most cream cheese and cheese          great!
                 Most regular and light
                 cheeses, cheese strings               Many pudding/custards/ice              spreads
                 (unprocessed)                         milk bars, including those with        Most regular sized sundaes
                 Plain yogurt                          artificial sweeteners
                                                       Small portions of some ice
                                                       milks, gelato and frozen
                                                       yogurts




       The nutrition criteria provided in Table 2: Choosing Winning Foods and Fluids for Sporting Events is consistent with the Nutritional Guidelines for Vending Machines in BC Public Buildings
Goal: 80% of food and beverages offered to athletes and spectators should come
      from First Place Finish and On the Podium Choices.
           (See Appendix A for sample menus for events and concessions)

                            First Place Finish                    On the Podium                           Off the Podium                  Performance Point for                  Performance Point for
                            (“Choose Most”)                   (“Choose Sometimes”)                      (“Choose Least/Not                      Athletes                              Spectators
                                                                                                         Recommended”)

 Meat and           Fresh lean cuts such as               Low sodium (≤450mg) and                Full fat (>16g per 60g) and           Meat and Alternatives are a           Meat and Alternatives are an
 Alternatives       chicken, turkey, beef, pork and       lean (≤16g fat per 60g) foods:         high sodium (>450g) foods:            good source of iron, which is a       excellent source of protein.
                    lamb                                                                         Luncheon meats, and sausages          critical mineral for oxygen           Protein is used for immune
                                                          Luncheon meats
                    Legumes and beans such as                                                    with more filler than meat            delivery and athletic                 system functioning as well as
                                                          Lean sausages and wieners                                                    performance. Research has             maintaining the health of
                    kidney beans, pinto beans and                                                protein
                    lentils                               Bean spreads and dips                                                        shown that iron needs may be          muscle, hair and skin.
                                                                                                 Bacon                                 higher in some athletes.
                    Eggs                                  Some bacon products such as                                                                                        Eating vegetarian sources of
                                                                                                 Pepperoni                             Protein helps regenerate and          protein at a few meals a week
                                                          turkey bacon
                    Meat alternatives such as tofu,                                              Fast food hamburgers not              repair muscle which is critical       can boost overall intake of
                    tempeh and TVP                        Some dried meats like jerky
                                                                                                 made with lean meats                  after sport.                          fibre.
                    Fish such as char, herring,           Some tuna or chicken salads,
                                                                                                 Tuna or chicken salads made
                    mackerel, salmon, sardines            lightly seasoned
                                                                                                 with full fat mayonnaise
                    and trout, fresh or canned in
                    water or broth




 Healthy Fats       Vegetable oils: olive, canola,        Low fat and trans fat free             Full fat mayonnaise, and salad        Many athletes and North               Healthy fats can lower your risk
                    safflower, sunflower, soybean         mayonnaise, salad dressing             dressings                             American diets are lacking in         of developing certain diseases
                    Unsalted nuts and seeds               and margarine                          Beef fat (tallow), chicken fat        healthy fat choices. Since            such as heart disease.
                                                          Butter                                 and pork fat (lard)                   healthy fats may help with            Remember that portion sizes
                    Olives, avocados                                                                                                   inflammation in the body,             are small – only 2-3 Tbsp of oil
                    Fatty fish like salmon                                                       Stick margarine and shortening        athletes should include them          per day!
                                                                                                                                       daily.




 Fluids             Water                                 100% real fruit juice                  Energy drinks with added              Staying hydrated is critical for      Water makes up about 60-70%
                    Milk                                  Chocolate milk                         caffeine, guarana or yerba and        athletes to maintain optimal          of the body. It helps to regulate
                                                                                                 vitamin/mineral enhanced              performance. Water is the best        body temperature, maintain
                    Calcium fortified soy, rice or        Sport drinks (See Guideline 2)         waters                                fluid during exercise.                blood pressure and support
                    almond beverages                      All regular and decaf coffee/tea                                                                                   organs and joints.
                                                                                                 Most drinks with sugars as the        Sport drinks are ONLY needed
                    Sparkling/carbonated water or         drinks                                 first ingredient (e.g. iced teas,     during high intensity,
                    water with added flavours (no         Diet decaf soft drinks and diet        fruit “aids”)                         continuous sports where
                    added sugar and/or no                 non-carbonated drinks and                                                    athletes are active for longer
                    artificial sweeteners)                                                       Pops
                                                          waters                                                                       than 90 minutes.
                                                                                                 Slushy drinks with added
                                                                                                 sugars
                                                                                                 Most mixed coffee drinks and
                                                                                                 hot chocolate mixes




          The nutrition criteria provided in Table 2: Choosing Winning Foods and Fluids for Sporting Events is consistent with the Nutritional Guidelines for Vending Machines in BC Public Buildings
                            First Place Finish                               On the Podium                                  Off the Podium                         Performance Point for Athletes
                            (“Choose Most”)                              (“Choose Sometimes”)                             (“Choose Least/Not                              and Spectators
                                                                                                                           Recommended”)

Mixed Foods      Entrees with ≤16g fat and ≤750mg                Entrees with ≤16g fat and ≤1000mg              Entrees with >16g fat per serving and           Core meals (breakfast, lunch and
                 sodium which may include:                       sodium which may include:                      >1000 mg of sodium which may                    dinner) should include at least three out
                                                                                                                include:                                        of the four food groups. This will provide
                 Most sandwiches, submarine                      Some cheese or meat pizzas                                                                     the right ratio of carbohydrates, protein,
                 sandwiches, and burgers made with                                                              Some pizzas, e.g. double cheese or meat         fat, vitamins and minerals that athletes
                 lean meats (turkey, chicken, beef) and          Pizza bagels                                   lovers                                          and spectators need.
                 plenty of vegetables and whole grain            Baked pizza pockets, pizza pretzels            Some pastry based pizza pockets                 Healthy snacks should include at least
                 breads/buns
                                                                 Most sushi                                     Most stir fries if made with salty sauces       two of the four food groups. Winning
                 Pizza with vegetables and whole wheat                                                                                                          fluids to pair with meals and snacks are
                 crust                                           Pilaf (rice and meat)                          Some sausage/vegetable rolls                    water and milk.
                 Lower sodium stews, chillis, curries,           Some pasta with a milk based sauce             Some pasta with a cream based sauce             All mixed meals should have sauces and
                 served with a grain food                        Some curries, moderately salted                                                                spreads served on the side to
                                                                                                                Most frozen entrees unless lower in
                 Meat/tofu and vegetable stir fries                                                             sodium                                          accommodate personal decisions about
                                                                 Hard tacos with meat or bean filing                                                            added calories.
                 served on rice, with low sodium sauce
                                                                 Some soups without meat, or                    Some instant soups, plain or seasoned
                 Pilaf (with vegetables)                         beans/lentils                                  Many regular canned soups, broth or
                 Most pasta with vegetable based sauce                                                          milk based
                 (may have meat)
                 Burritos or soft tacos (bean or lean
                 meat)
                 Falafel in pita with tomatoes and
                 tzatziki
                 Some soups made with meat or
                 beans/lentils
                 Some low sodium frozen entrees


       The nutrition criteria provided in Table 2: Choosing Winning Foods and Fluids for Sporting Events is consistent with the Nutritional Guidelines for Vending Machines in BC Public Buildings


               Have you heard about Trans Fat?

               Ÿ
               Industrially-produced trans fat is found in food made with hydrogenated and partially-hydrogenated oil,
                   margarine and shortening.
               Ÿ
               Common sources of industrially produced trans fat include baked goods, fried foods and packaged foods.
               Ÿ
               Industrially-produced trans fat is calorie by calorie, the most harmful ingredient in the diet. It increases the risk of
                   heart disease more than any other type of dietary fat.
               Ÿ
               Beginning September 30, 2009 all BC Food Service Establishments with a permit to operate will be required to
               restrict industrially produced trans fat in all foods that are prepared, served or offered for sale on the premises.
               Ÿ
               The Guidelines for Food and Beverages Available at Sporting Events in BC is consistent with the nutrition criteria
               within the Guidelines for Food and Beverage Sales in BC Schools (2007) and the Nutritional Guidelines for
               Vending Machines in Public Buildings (2007), both of which effectively restrict trans fat.
               Ÿ
               For more information on trans fat visit: www.restricttransfat.ca or call 8-1-1 and ask to speak to a HealthLink
               Dietitian.



       14      SportMedBC & Ministry of Healthy Living and Sport
Guideline 2: Sport Foods, Beverages and Supplements


Sport Foods - What Are They?                                             these drinks have poor nutrition quality and potential
Sport drinks, nutrition bars, gels and meal                              health implications. They can become addictive,
replacement shakes are convenience products that                         contribute to weight gain and dental caries, and can
may be used as meal supplements in special                                 hinder athletic performance by over stimulating the
situations. For example, a meal supplement bar                              body. These drinks are not recommended for children
may be a quick and portable balanced snack to                               as the long-term health effects of consuming these
take to the field for recovery. Sport shakes are                             ingredients are unknown.
great for athletes with an early morning start but
no early morning appetite. However, not all sport                             What Are the Recommendations for
foods are created equally and some may have as                                Foodservice Operators?
much sugar and fat as candy bars.                                             Energy drinks should NOT be sold or offered to
                                                                              athletes and spectators at sporting events due to
What Are the Recommendations for                                              their poor nutrition quality and potential negative
Foodservice Operators?                                                        health implications.
Sport drinks should only be offered at events
with high intensity continuous activity lasting                              Sport Supplements - What Are They?
longer than 90 minutes. Sport drinks contain                                 The sport supplement industry is a multimillion-
water, sugar and electrolytes, and are suitable for                          dollar business with lofty promises made for every
this type of performance, however they have no                               powder and pill on the market. Canada is making
nutritive benefits for spectators or athletes                           strides to try to improve the regulation of sport
involved in sports of lower intensity or less duration.               supplements, however inappropriate use may pose a risk to
Ÿ    Offer sport products with real food ingredients on the           the health and performance of athletes and spectators.
     label like oats, brown rice, fruits and nuts.                    Examples of sport supplements include performance-
Ÿ    Avoid products with sugar alcohols, artificial colours,          enhancing powders like creatine and amino acids, pills used
     sweeteners, added herbs or caffeine.                             for weight loss or diuretic purposes as well as herbal
Ÿ    Offer sport food products with moderate calories and             preparations and tinctures.
     sugar, a balance of carbohydrates (including fibre),
     protein and fats. An example of a good nutrition ratio:          Some sport supplements have been found to be cross-
     200-300 calories, 4:1 ratio of carbohydrates to protein,         contaminated with banned substances. This has resulted in
     less than 7g of fat, at least 3g of fibre, and less than 10g     failed drug tests by athletes, resulting in sport suspension,
     sugar.                                                           lawsuits and losses of medals. Sport supplements may also
Ÿ    Offer sport food products that are Canadian made and             have negative interactions with prescription drugs and
     manufactured products.                                           could cause medical complications if taken by persons with
Ÿ    Read labels carefully, as some products are not                  certain health conditions.
     recommended for children because they may contain
     herbs, extra vitamins or caffeine.                               The indiscriminate and self-prescribed use of sport
                                                                      supplements in athletes is not recommended by Canadian
Energy Drinks - What Are They?                                        Sport Organizations or by Health Canada.
Most energy drinks contain a combination of caffeine,
sugar, carbonated water and additional herbs, vitamins or             What Are the Recommendations for Foodservice
amino acids. Although energy drinks have surged in                    Operators?
popularity and have become widely marketed as a                       Sport supplements should NOT be sold or offered to
performance aid that improves alertness and energy levels,            athletes and spectators at sporting events in BC
                                                                      due to the possible risks to health and safety.



                                                                    Guidelines for Food and Beverages Available at Sporting Events in BC   15
Guideline 3: First Place Meal Logistics


Planning meals for hundreds of hungry athletes and
spectators can be overwhelming. This guideline helps
foodservice providers consider food quantity, meal
timing and the competition environment in order to
ensure that athletes and spectators are fueled for
success.

Food Quantity Considerations
Plan and budget for more food than usual, since
athletes tend to eat more than the average person.
Finalize the numbers as soon as possible – remember to     Meal Timing Considerations
count athletes, coaches, support staff, volunteers and     Foodservice providers should plan hours of operation
spectators. Review the competition schedule to identify    that work well in conjunction with the event and
when athletes and teams will be eliminated in order to     competition schedule. For athletes, appropriate meal
estimate changes in overall numbers of meals needed        timing ensures that they are adequately fueled to
over the entire event.                                     perform at 100% of their potential and can properly
                                                           recover and repair for the next competition. If foods
Many athletes may require a portable and nutritious        available at concessions are nutritious, healthy and
meal if they will be away or competing at an event site    available at the right times, athletes and spectators will
all day. Creating easy, take-away sport meal combos are    be more inclined to choose foods from the venue
great for athletes and spectators attending all-day        instead of purchasing food elsewhere.
sporting events. Build a meal with choices from at least
three of the four food groups and a fluid.                 Consider these guidelines for athlete and
                                                           spectator friendly meal timing:
                                                           Ÿthe sporting event schedule to plan meal
                                                              Use
                                                              service times.
                                                           Ÿ  Pre-game meals should be available and served
                                                              between two to four hours ahead of the event.
     Top 3 Take Away Sport Meal Combos:
                                                           Ÿ  Post-game meals should be available immediately
                                                              after the competition.
     1. Turkey Breast Sandwich on Whole Wheat              Ÿ  Schedule foodservice hours to accommodate for
        Bread + Whole Fresh Fruit + Milk Carton +             event start and end times. Some sports will have
        Water                                                 very late start times (e.g. hockey), and others very
     2. Chicken Pita Wrap + Carrot Sticks with                early start times (e.g. rowing).
        Hummus + Yogurt + Water                            Ÿ  Athletes may not have large appetites for early
     3. 2 Granola Bars + Whole Wheat Bread Rolls +            morning and late night events, but they still need
        Fruit + Cheese (single portions) + Water              adequate pre-fueling and recovery nutrition.
                                                              Smoothies and liquid nutrition supplements can be
                                                              just the right solution to offer in these situations.


16   SportMedBC & Ministry of Healthy Living and Sport
Competition Environment Considerations:
Foodservice operators should consider the climate
                                                                   Buy BC Grown
when planning a competition menu.
                                                              Ÿ locally is a healthy choice. Locally
                                                              Buying
Ÿ  In hotter climates, more cool fluids should be                  grown foods are generally fresher and less
   available. Offering electrolyte replacement drinks              processed than imported foods. Produce
   (such as sport drinks) should be considered. Plan for           picked at its peak has the highest nutrient
   an increase in demand for cooled and iced foods                 content.
   and fluids.                                                Ÿ locally is good for the economy.
                                                              Buying
Ÿ  In cooler climates, offering warm beverages and                 Dollars spent are reinvested back into the
   foods should be planned into menus. Soups, warm                 community, which strengthens the growth
                                                                   of small businesses and generates local jobs.
   entrees and beverages are all welcome relief from a
   chilly day of competition.                                 Ÿ locally supports local farmers.
                                                              Buying
                                                                   Purchasing food products from local farms
                                                                   enhances the market for locally produced
                                                                   food products, and contributes to the
                                                                   sustainability of rural communities.
                                                              Ÿ locally is good for the environment.
                                                              Buying
                                                                   Local food distribution uses less fossil fuel
                                                                   for transportation and less packaging
                                                                   materials.


Photo Credit: BC Games Society, Kevin Bogetti - Smith




                                                           Guidelines for Food and Beverages Available at Sporting Events in BC   17
Guideline 4: Special Dietary Needs


Foodservice operators should be sensitive and cater to                               response of the immune system. Rather, it is a result of
athletes and spectators with special dietary needs. There                            the body's inability to absorb or metabolize certain parts
are several reasons why an athlete or spectator may                                  of the food. An example of this is lactose intolerance.
avoid certain foods or food groups, including: food
sensitivities, health related diet concerns, and personal or                         Recommendations for Foodservice Operators
religious practices.                                                                  Keep
                                                                                     Ÿ an up-to-date copy of ingredient labels and
                                                                                         organize them in an ingredient binder.
Food Sensitivities Can Be Classified As Either                                       ŸEnsure that the ingredient binder is available for
Allergies or Intolerances                                                                spectators and athletes to access information.
A food allergy occurs when the body's immune system                                  ŸEnsure that appropriate signs are easy to
fights the food and tries to get rid of it because it                                    see, and that menu ingredients are clearly
mistakenly believes that the food is a harmful invader. An                               communicated.
allergic response to food can vary from hives and rashes                             ŸArrange for special seating areas and equipment to
to anaphylactic shock and death if not treated in time. In                               be used for food allergies or practices (e.g. “peanut
comparison, a food intolerance isn't caused by a                                         free” seating zones).


Table 3: Foods to Include on the Menu that Accommodate Special Dietary Needs

 Special Dietary        Foods That Are                   What Foodservice Operators Can Do
 Need                   Commonly Avoided

 Food sensitivity:      Milk, egg, peanut,               Include clear labels that indicate when foods           More Information
 an adverse             tree nut (walnut,                are free of or contain certain high allergy risk        on Special Dietary
 reaction to a          cashew, etc.), fish,             ingredients.                                            Needs:
 food (e.g. food        shellfish, soy, and
 allergies and          wheat                            Include food options that are “nut-free”,               HealthLink BC's Dietitian
 food                                                    “lactose-free” and “wheat-free”.                        Services (dial 811)
 intolerances).                                                                                                  www.healthlinkbc.ca

 Health related         Foods that are high              Offer sugar-free sweeteners, foods and                  Dietitians of Canada
 food restrictions      fat, salt and/or sugar           beverages.
                                                                                                                 www.dietitians.ca
 (e.g. heart
                                                                                                                 Heart and Stroke
 disease,                                                Offer low fat, low sodium food options.                 Foundation of Canada
 diabetes)                                               Remember that all fresh fruits and vegetables           www.heartandstrokebc.ca
                                                         are low fat and low sodium.
                                                                                                                 Canadian Diabetes
 Personal and           Specific foods and               Offer foods that are completely animal free             Association
                                                                                                                 www.diabetes.ca
 religious              food combinations.               (contain no meat, milk, egg, gelatin or by-
 practices              For example,                     products). Meat alternatives include tofu,              Anaphylaxis Canada
                        vegetarians avoid all            tempeh, seitan and beans and nuts. Menu                 www.anaphylaxis.com
                        or certain animal                examples: grain burger, soy hotdogs, bean
                        products based on                salads, vegetarian lasagna, vegetable soups             Kashruth Council of
                        personal or religious            and chilis and bean burritos.
                                                                                                                 Canada
                        beliefs.
                                                         Include Kosher options that are correctly               www.cor.ca/en/2
                                                         labeled.


18   SportMedBC & Ministry of Healthy Living and Sport
Guideline 5: Safe Foods and Fluids


In an athlete cafeteria environment, outbreaks of
foodborne illness can have widespread, devastating                   Make a Commitment to Go Green!
effects on health and performance. Tight control of food
handling is extremely important in these environments                Reduce waste and help the environment by
to protect the health and safety of the athletes.                    considering these green ideas:
In concession environments, safe food handling                       Ÿ
                                                                     Consider tray-less meal service to reduce
including proper refrigeration, reheating and frequent                   water waste.
hand washing is critical to ensure the health and safety of          Ÿ that take away cartons, meal
                                                                     Ensure
both athletes and spectators.
                                                                         containers and cutlery are recyclable and or
Recommendations for Foodservice Operators                                biodegradable. Put recycling bins where
Employees of foodservice operations must be properly                     they are easy to find.
trained regarding safe food handling practices.
                                                                     Ÿ with a local biofuel group and
                                                                     Partner
FOODSAFE training is mandatory in BC for operators of
                                                                         donate your used cooking oil.
any type of food premises (any place where food is
intended for public consumption is sold, offered for sale,           Ÿ
                                                                     Consider large condiment stations over
supplied, handled, prepared, packaged, displayed,                        smaller single serve packets.
served, processed, stored, transported or dispensed).                Ÿ
                                                                     Eliminate plastic bags.

Foodservice operators must always maintain the
following FOODSAFE practices:                                   When serving in buffet-style environments:
Ÿ   Minimize risk of cross contamination.                        Food
                                                                Ÿ stations must be operated, and food monitored,
Ÿ   Enforce strict rules about employee sanitation and           by appropriate FOODSAFE trained staff.
    hand washing guidelines.
                                                                ŸSneeze-guards should be appropriate and in place.
Ÿ   Prepare foods in the appropriate way, at the
    appropriate temperature and critical control points.        ŸAppropriate and hygienic dispensing of cutlery and
Ÿ and serve foods at the appropriate temperature
    Hold                                                            utensils must be considered.
    for the appropriate amount of time.                         ŸHand sanitizer stations must be set up before
    Keep
Ÿ excellent records and sanitary environments for                   entering food area and strictly enforced.
    food storage.

Photo Credit: BC Games Society, Kevin Bogetti - Smith
                                                                For more information on FOODSAFE: www.foodsafe.ca




                                                              Guidelines for Food and Beverages Available at Sporting Events in BC   19
Summary


Healthy eating and physical activity, including sport, are    community. They bring people together to cheer on

a winning team. They are a potent combination for             athletes and teams and to participate in physical

disease prevention, weight management, stress                 activity. The Province of British Columbia is committed

reduction, performance enhancement and overall well-          to becoming the healthiest and most active province in

being. Together, sport, physical activity and nutrition are   Canada by 2010 and beyond. As the model for good

inseparable partners in health and performance.               health, BC promotes healthy nutrition at sporting

Sporting events are beacons for healthy living in the         events to support both athletic performance and

                                                              community health.




20   SportMedBC & Ministry of Healthy Living and Sport
Appendix A: Sample Menus


                                        Sample Concession Menu at Sporting Event




                                                               BC VICTORY
                                                             Concession Stand

             Beverages                                                          Easy Snacks
             Milk 2%                                                            Assorted fresh fruit
             Milk - skim                                                        Fruit salad cup
             Milk - chocolate                                                   Yogurt
                                                                                Frozen yogurt or fruit ice bars
             Water - bottled                                                    Cheese strings
             Water - sparkling, plain                                           Baked chips
                                                                                Whole wheat pretzels
             100% fruit juice - variety                                         Chocolate bars, mini
             orange, apple, wild berry, fruit medley,                           Fruit and nut mixes
             grapefruit                                                         High fibre granola bars
                                                                                Sport nutrition bars
             Coffee                                                             Nut and honey bars
             Decaf coffee                                                       Fruit leather bars
             Tea
             Herbal teas
             Hot chocolate made w/milk



             On the Menu                                                       Cheese pizza
                                                                               Mediterranean pizza
             Hot dog                                                           Vegetable pizza pockets
             Chili dog
             Veggie dog                                                        Vegetable soup
                                                                               Hearty minestrone soup
             *all with a healthier wiener, served on                           Vegetable chili
             multigrain bun                                                    *all low sodium, and all served with multigrain bun

             Hamburger                                                         Salads and veggies
             Cheeseburger                                                      Tossed salad with reduced fat dressing
             Mushroom burger                                                   3 bean salad
             Chicken breast burger                                             Greek salad
             *all burgers are lean 3 oz burger served on
                                                                               Veggies and hummus
             multigrain bun with lettuce, tomato, cucumber                     or bean dip, small
                                                                               Veggies and hummus
             Whole wheat wraps and sandwiches:                                 or bean dip, large
             Falafel, chicken, tuna,
             grilled veggie and beef                                           Fries, small, large .
                                                                               Sweet potato fries
                                                                               * deep-fry in trans fat-free oil
             Vegetable pizza




                                                                    Guidelines for Food and Beverages Available at Sporting Events in BC   21
Sample 10 Day Cafeteria Style Athlete Menu for Sporting Events


     Meal                      Day One                      Day Two                 Day Three             Day Four                  Day Five


     Breakfast                 Omlette Station              Whole wheat             Oven baked            Breakfast                 Hot oatmeal with
     Rotating hot food                                      French toast with       breakfast potatoes,   sandwiches:               fruit and nut
     choices                                                light syrup             low fat ham,          Poached eggs on           selection and
                                                                                    scrambled eggs        whole wheat               scrambled eggs
                                                                                                          bagels with
                                                                                                          reduced fat bacon


     Breakfast                 Assorted fresh fruit
     Standard daily            Assorted high fibre cereals, whole grain breads including English muffins, bagels,
     buffet cold food          All natural peanut butter, cheese < 20% M.F., low fat cottage cheese, hard boiled eggs, low fat yogurt
     items                     Skim, 1% and 2% milk, soy milk , 100% real fruit juice, tea and coffee, water


     Lunch                     Soup: Chicken rice           Soup: Minestrone        Soup: Barley          Soup: Beef                Soup: Chicken
     Rotating hot food                                                              vegetable             vegetable                 noodle
     choices                   Entrée:                      Entrée:
                               Vegetable and lean           Assorted meat           Entrée: Pasta         Entrée: Whole             Entrée: Chicken,
                               meat and low fat             (shrimp, beef or        station with self     wheat burrito and         lean beef and
                               cheese lasagna               chicken) or tofu stir   serve plain tomato    soft shell taco           vegetarian burgers
                                                            fry served with         sauce, meat           station with self         on whole wheat
                                                            steamed brown           tomato sauce and      serve beans, rice,        bun
                                                            rice and                vegetable tomato      low fat cheese,
                                                            vegetables              sauce                 shredded chicken,
                                                                                                          salsa and
                                                                                                          vegetables.


     Lunch                     Assorted fresh fruit
     Standard daily            Make your own sandwich station including the following:
     buffet cold food               Ÿ   Breads: Whole wheat bread, whole wheat pitas, whole wheat wraps, multigrain dinner rolls
     items                          Ÿ   Filling: Turkey breast, chicken breast, black forest ham, tuna salad, roast beef, falafel, black beans, cheese
                                        (low fat)
                                    Ÿ   Toppings: lettuce, tomatoes, sprouts, cucumbers, peppers, jalapeno, hummus, olives, onions, and other
                                        condiments
                               Fresh salad bar with dressings including low fat options served on the side
                               Skim, 1% and 2% milk, soy milk , 100% real fruit juice, tea and coffee, water


     Dinner                    Soup: Chicken and            Soup: Tomato            Soup: Hot and sour    Soup: Vegetable           Soup: Low fat
     Rotating hot food         vegetable                                                                  medley                    mushroom
     choices                                                Entrées:                Entrées:
                               Entrées:                     Maple glazed pork       Grilled salmon,       Entrée:                   Entrée:
                               Thai chicken stir fry        tenderloin with         steamed brown         Grilled beef steak        Chicken and bean
                               with steamed                 mashed potato           rice, steamed         with baked potato         fajitas with baked
                               brown rice                   and steamed             cauliflower and       station and grilled       sweet potato fries
                               Tofu vegetable               vegetables              broccoli              assorted                  and vegetable
                               casserole                    Spaghetti with          Grilled eggplant      vegetables                skewers
                                                            meat and tomato         parmigan
                                                            sauce


     Dinner                    Assorted fresh fruit
     Standard daily            Fresh salad bar with dressings including low fat options served on the side
     buffet cold food          Multigrain dinner rolls and crackers
     items                     Skim, 1% and 2% milk, soy milk, 100% real fruit juice, tea and coffee, water

Menu adapted from: 2006 Calgary Olympic Development Association 10-day Athlete Menu Rotation by K.A. Erdman

22      SportMedBC & Ministry of Healthy Living and Sport
  Meal                   Day Six                  Day Seven                Day Eight                Day Nine                  Day Ten


  Breakfast              Whole wheat              Breakfast burritos       Whole grain              Scrambled egg             Oven baked
  Rotating hot food      pancakes with            with whole wheat         waffles with fresh       station (mix choice       breakfast potatoes,
  choices                fresh berries            wraps, vegetables,       fruit toppings           of veggies, bacon,        low fat ham,
                                                  scrambled eggs                                    ham)                      scrambled eggs
                                                  and low fat cheese


  Breakfast              Assorted fresh fruit
  Standard daily         Assorted high fibre cereals, whole grain breads including English muffins and bagels
  buffet cold food       All natural peanut butter, cheese < 20% M.F., low fat cottage cheese, hard boiled eggs, low fat yogurt
  items                  Skim, 1% and 2% milk, soy milk , 100% real fruit juice, tea and coffee, water


  Lunch                  Soup: Sweet              Soup: Vegetable          Soup: Black bean         Soup: Chicken             Soup: Low fat
  Rotating hot food      potato                   chili and beef chili                              noodle                    chowder
  choices                                                                  Entrées:
                         Entrée:                  Entrée:                  Baked whole              Entrée:                   Entrée:
                         Vegetarian pizza         Lean beef and            wheat macaroni           Steamed fish and          Vegetable and lean
                         on whole wheat           veggie hot dogs          and cheese               grilled tofu with         meat filled pasta
                         crust                    on whole wheat           Pasta Station            rice and
                                                  buns                                              vegetables


  Lunch                  Assorted fresh fruit
  Standard daily         Make your own sandwich station including the following:
  buffet cold food            Ÿ   Breads: Whole wheat bread, whole wheat pitas, whole wheat wraps, multigrain dinner rolls
  items                       Ÿ   Filling: Turkey breast, chicken breast, black forest ham, tuna salad, roast beef, falafel, black beans, cheese
                                  (low fat)
                              Ÿ   Toppings: lettuce, tomatoes, sprouts, cucumbers, peppers, jalapeno, hummus, olives, onions, and other
                                  condiments
                         Fresh salad bar with dressings including low fat options served on the side
                         Skim, 1% and 2% milk, soy milk , 100% real fruit juice, tea and coffee, water


  Dinner                 Soup: Italian            Soup: Leek and           Soup: Leek               Soup: Tomato              Soup: Bean medley
  Rotating hot food      wedding                  potato
  choices                                                                  Entrées:                 Entrées:                  Entrées:
                         Entrées:                 Entrées:                 Turkey with              Lemon ginger              Baked cod with
                         Ratatouille              Chickpea and meat        mashed potatoes,         chicken breast            steamed brown
                         Eggplant parmigan        mild and spicy           peas and carrots         with steamed              rice and green
                         Pasta station            curry and tikka          Falafel with             asparagus and             beans
                                                  masala with              couscous and             vermicelli noodles        Assorted sushi and
                                                  steamed rice and         tabolui salad            Vegetarian                maki brown rice
                                                  vegetables                                        casserole                 rolls


  Dinner                 Assorted fresh fruit
  Standard daily         Fresh salad bar with dressings including low fat options served on the side
  buffet cold food       Multigrain dinner rolls and crackers
  items                  Skim, 1% and 2% milk, soy milk, 100% real fruit juice, tea and coffee, water

Menu adapted from: 2006 Calgary Olympic Development Association 10-day Athlete Menu Rotation by K.A. Erdman

Food and Beverage Items Available 24 hrs:                                 Ÿ
                                                                          Assorted fresh fruit
                                                                          Ÿ
                                                                          Yogurt, Skim, 1% and 2% milk, soy milk
     Ÿ
     Toaster station with assorted whole grain                            Ÿ real fruit juice, tea and coffee, water
                                                                          100%
     breads, English muffins and bagels                                   Ÿ
                                                                          Assorted snack bars: high fiber and low fiber
     Ÿ
     All natural peanut butter, non-                                      granola bars, meal replacement sport bars
     hydrogenated spread, 100% fruit jam

                                                                           Guidelines for Food and Beverages Available at Sporting Events in BC     23
 Appendix B: Label Reading Resources

1. Understanding Ingredient Labels
Every product has an ingredient list. For small bulk items, it might be on the carton rather than the individual package.
Ingredients are listed in descending order -- as you read through the list, the amounts by weight get smaller and smaller.
Usually the first three to five ingredients (not including water) tell you the most; however, artificial sweeteners and
caffeine don’t weigh very much so they are usually near the end of the ingredient list.


Milk Ingredients: Milk needs to be the first ingredient for             Sugars can be from many sources and in many forms. Look
the Milk-based foods and Milk-based beverages                           for these words on the ingredient list for added sugars:
categories. Look for these words:                                       Ÿ   “Ose” words: sucrose, fructose, dextrose, maltose, etc
Ÿ (whole/2%/1%/skim, non fat)
   Milk                                                                 Ÿ   Syrups: cane syrup, rice syrup, corn syrup, maple syrup, etc
Ÿ  Evaporated Milk                                                      Ÿ   Concentrated fruit juice (used to sweeten many products
Ÿ Milk Powder
   Skim                                                                     other than 100% fruit juice, but adds very few nutrients to
Ÿ Ingredients’, Milk Solids
   Milk                                                                     the products)
   (may be modified)                                                    Ÿ   Honey, molasses

Trans fats are strictly limited in the Guidelines. If there is          Salt can be from these sources, but check the Nutrition
no Nutrition Facts Label, these words in the ingredient list            Facts Label for total sodium:
give you an idea of how much trans fat might be in the                     Salt,
                                                                        Ÿ Sea Salt
product:                                                                Ÿ  Sodium
Ÿ  Shortening                                                           Ÿ  Sodium chloride
Ÿ  Margarine (not all have trans fat)                                      Soy
                                                                        Ÿ sauce
Ÿ  Partially hydrogenated oil                                              MSG
                                                                        Ÿ (monosodium glutmate)
                                                                        Ÿ  Baking soda, baking powder
Artificial sweeteners: Artificial sweeteners are safe for
children and adolescents to consume in small quantities.                Caffeine is listed as an ingredient only if it is added to
The 2007 Guidelines allow artificial sweeteners in the                  something. Coffee drinks would not list caffeine as an
Choose Sometimes category and as a condiment in                         ingredient, but cola drinks would. Cocoa contains caffeine
Secondary schools, but not in Elementary and Middle                     but is unlikely to exceed the caffeine restrictions in the
schools. Look for these names in the ingredient list:                   Guidelines. If the following ingredients are present,
Ÿ   Splenda (Sucralose)                                                 caffeine levels are likely to exceed the restrictions in the
Ÿ   Nutrasweet (aspartame, Sweet’n Low, Sugar Twin)                     Guidelines:
Ÿ   Acesulfame Potassium (Ace-K)                                        Ÿ   Caffeine
Ÿ   Cyclamate (Sugar Twin, Sucaryl)                                     Ÿ   Coffee (not coffee flavouring)
Ÿ   Sugar alchohols (maltitol, sorbitol, xylitol, etc, also                 Tea
                                                                        Ÿ (black or green or white)
    polydextrose, hydrogenated starch hydrolysates, isomalt)            Ÿ   Matè, Yerba, Yerba Matè
                                                                        Ÿ   Guarana
     ( Note: Some foods are sweetened with stevia. Stevia is an
     herb that is not approved by Health Canada).

                                                                           For more help in reading ingredient lists and
                                                                           determining caffeine content, contact your local
                                                                           Community Nutritionist or call HealthLink BC's
                                                                           Dietitian Services at 811.




Reference:
Guidelines for Food and Beverage Sales in BC Schools (2007), Ministries of Education and Health
http://www.bced.gov.bc.ca/health/healthy_eating/food_guidelines/



24     SportMedBC & Ministry of Healthy Living and Sport
2. Understanding Nutrition Facts Panels
The Nutrition Facts Panel is used to classify a food or beverage as “Choose Most”, “Choose Sometimes”, “Choose Least”
or “Not Recommended”. All foods and beverages are required to have a Nutrition Facts Panel. For small bulk items the
panel might be on the carton rather than the individual package.



         Compare this amount to the                                                                            This is the
         size of the package being                                                                             TOTAL amount
         sold. Is it the same or is it                                                                         of fat.
         smaller, bigger?

                                                 Nutrition Facts
                                                  Per 125 mL (87 g)
          Sodium mg/portion                                                                                    This is where you can
                                                  Amount                       % Daily Value
          sold is restricted for                                                                               find the amount of
          many of the food                        Calories 80                                                  trans fat in a product.
          groupings                                                                      1%                    Some meats and milk
                                                  Fat 0.5 g
                                                                                                               products have low
                                                   Saturated 0 g                         0%                    amounts of naturally
                                                   + Trans 0 g                                                 occurring trans fats.
          In the guidelines the                   Cholesterol 0 mg
          amount of a nutrient
          allowed is always based                 Sodium 0 mg                            0%
          on the total package size               Carbohydrate 18 g                      6%
          you are selling (unless
          other wise specified).                   Fibre 2 g                             8%                    Naturally occurring
          In this example, if the                                                                              sugars (like those
                                                   Sugars 2 g                                                  from fruit or milk)
          package was 240 mL, it
          would contain twice what                Protein 3 g                                                  are shown
          the Nutrition Facts Label                                                                            together with
          shows,                                  Vitamin A      2 % Vitamin C        10 %                     added sugars.
          e.g. 36 g of carbohydrate.              Calcium       0 % Iron                 2%

                                                                                                               % Daily Value.
                                                                                                               The % refers to the
                                                                                                               proportion of the total
                                                                                                               recommended daily
              For more help in interpreting Nutrition Facts Panels or items without a                          amount for someone with
              Nutrition Facts Panel, contact your local community nutritionist or call                         the highest needs
              HealthLink BC's Dietitian Services at 811.




         For more information on reading nutrition fact labels and ingredient lists:
         http://www.hc-sc.qc.ca/fn-an/label-etiquet/index_e.html




Reference:
Guidelines for Food and Beverage Sales in BC Schools (2007), Ministries of Education and Health (renamed the Ministry of Healthy
Living and Sport) http://www.bced.gov.bc.ca/health/healthy_eating/food_guidelines/



                                                                        Guidelines for Food and Beverages Available at Sporting Events in BC   25
Appendix C: References and Resources


Participating Organizations                              BC Healthy Living Alliance (BCHLA)
                                                         www.bchealthyliving.ca
Aboriginal Sports and Recreation Association of BC
www.asra.com                                             Bake Better Bites: Recipes and Tips for Healthier Baked
                                                         Goods
BC Athletes Voice                                        www.healthyeatingatschool.ca/category/resources
www.bcathletevoice.ca
                                                         Brand Name Food List
BC Disability Games                                      www.brandnamefoodlist.ca
www.disabilitysport.org
                                                         BC Recreation and Parks Association (BCRPA)
BC Games Society                                         www.bcrpa.ca
www.bcgames.org
                                                         Canadian Diabetes Association
Ministry of Healthy Living and Sport                     www.diabetes.ca
www.gov.bc.ca/hls/index.html
                                                         Canada's Physical Activity Guide for Healthy Living
Canadian Sport Centre Pacific and Pacific Sport          http://www.phac-aspc.gc.ca/pau-uap/paguide/
www.cscpacific.com
www.pacificsport.com                                     Dietitians of Canada
                                                         http://www.dietitians.ca
SportMedBC
www.sportmedbc.com                                       Eating Well with Canada's Food Guide
                                                         http://www.hc-sc.gc.ca/fn-an/food-guide-
2010 Legacies Now                                        aliment/index_e.html
www.2010legaciesnow.com
                                                         Eating Well with Canada's Food Guide – First Nations,
Interior Health                                          Inuit, and Metis
www.interiorhealth.ca                                    http://www.hc-sc.gc.ca/fn-an/pubs/fnim-pnim/index_e.html

Nutrition, Activity and Health Resources                 FoodSafe
                                                         www.foodsafe.ca
Active Communities
www.activecommunities.bc.ca                              Guidelines for Food and Beverage Sales in BC Schools
                                                         http://www.bced.gov.bc.ca/health/healthy_eating/food_gui
ActNow BC                                                delines/
www.actnowbc.ca
                                                         Health Canada
Anaphylaxis Canada                                       www.healthcanada.ca
www.anaphylaxis.com
                                                         Healthier Foods: How to Make Fun-Fast-Foods Healthier
BC Health Guide                                          for Students Fact Sheet
www.bchealthguide.org                                    www.healthyeatingatschool.ca/category/resources

26   SportMedBC & Ministry of Healthy Living and Sport
HealthLink BC's Dietitian Services                                2007 American College of Sports Medicine Exercise and
Call 8-1-1 or visit: http://www.HealthLinkBC.ca                   Fluid Replacement Position Stand
                                                                  www.acsm-msse.org/pt/pt-core/template-
Healthy Choices in the Recreation Setting: TOOLKIT                journal/msse/media/0207.pdf
www.stayactiveeathealthy.ca
                                                                  Nutrition for Athletes. Nutrition Working Group of the
Healthy Food: Healthy Sales                                       Medical Commission of the International Olympic Committee.
http://www.healthysales.ca/                                       http://www.sportsoracle.com/resources

                                                                  Photo Credit: BC Games Society, Kevin Bogetti - Smith
Heart and Stroke Foundation
www.heartandstroke.com


Kashruth Council of Canada
www.cor.ca/en/2


Nutritional Guidelines for Vending Machines in BC Public
Buildings
http://www.lcs.gov.bc.ca/HealthierChoices/pdf/Appendixiii.pdf


Sip Smart! BC
http://www.bcpeds.ca/sipsmart/


Stay Active, Eat Healthy
www.stayactiveeathealthy.ca


Tips and Recipes for Quantity Cooking: Nourishing Minds
and Bodies
www.healthyeatingatschool.ca/category/resources



Sport Nutrition Resources


Coaches Association of BC
Sport Nutrition Advisory Committee (SNAC) Resources
www.coach.ca


2009 Joint Position Paper: Nutrition and Athletic
Performance American Dietetic Association, Dietitians of
Canada and American College of Sports Medicine
http://www.dietitians.ca/news/highlights_positions.asp




                                                                Guidelines for Food and Beverages Available at Sporting Events in BC   27
Guidelines for Food and Beverages
Available at Sporting Events in BC




This resource is published by SportMedBC with funding
by the Ministry of Healthy Living and Sport

								
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