School Food and Beverage Policy - Toronto Catholic District School

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					              School Food and
              Beverage Policy
Ministry of
Education
Purpose
The purpose of the presentation is to provide an overview of:

 the rationale for a School Food and Beverage Policy

 The Ministry of Education’s Healthy Schools initiatives

 the School Food and Beverage Policy

 the Nutrition Standards

 implementation strategies

 resources to help implement the policy.

                                                                2
           TCDSB System Priorities –
       Nurturing Our Catholic Community
FAITH DEVELOPMENT - To create and celebrate Catholic community
where all proclaim the Good News of the Gospel and where Catholic
beliefs are modelled and integrated into the whole learning experience

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

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


                                                                   3
The Need for Action . . .
Rising childhood obesity rates may cause this generation of
children to have shorter lives than their parents.
-Standing Committee on Health, House of Commons, 2007


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


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


Research shows that:
 Health and education success are intertwined: schools cannot achieve
  their primary mission of education if students are not healthy.
    -Storey, 2009                                                  4
The Link . . . (cont’d)
Roughly one-third of a child’s daily food intake occurs at
school.
-Dietitians of Canada, 2004


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




                                                             5
Healthy Schools Initiatives
To date, the Ministry’s healthy schools initiatives have
included:
        Foundations for a Healthy School framework
        the Healthy Schools Recognition Program
        Daily Physical Activity in Elementary Schools
        Sabrina’s Law – An Act to Protect Anaphylactic Pupils
        support for the Lifesaving Society’s Swim to Survive
         program



        www.ontario.ca/healthyschools


                                                                 6
Daily Physical Activity (DPA)
Quick Facts:
•   All students in grades 1-8, including students with special needs, participate
    in a minimum of 20 minutes of sustained moderate to vigorous physical
    activity each school day during instructional time.


Resources:
•   Resource guides for teachers
    (primary, junior, intermediate),
    principals and school board leaders
•   e-learning module
    www.eworkshop.on.ca/edu/dpa


                                                                                 7
School Food and Beverage Policy

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

   food and beverages sold in all venues (e.g., cafeterias,
    vending machines, tuck shops/canteens), through all
    programs (e.g., catered lunch programs), and at all
    events (e.g., bake sales, sporting events) on school
    premises for school purposes.


                                                               8
School Food and Beverage Policy (cont’d)
The policy does not apply to food and beverages that are:
    offered in schools to students at no cost
    brought from home or purchased off school premises and
     not for resale in schools
    available for purchase during field trips off school
     premises
    sold in schools for non-school purposes (e.g., sold by an
     outside organization that is using the gymnasium after
     school hours for a non-school-related event)
    sold for fundraising activities that occur off school
     premises
    sold in staff rooms.

                                                                 9
School Food and Beverage Policy (cont’d)
School boards and schools will be encouraged to:
 • choose Ontario food and beverages first (e.g., offer Ontario grown
   and/or produced food and beverages when available and practical).
 • be environmentally aware (e.g., reduce food waste, reuse
   containers, recycle food scraps).
 • avoid offering food or beverages as a reward or incentive for good
   behaviour, achievement or participation.




                                                                  10
School Food and Beverage Policy (cont’d)
Exemptions for Special-Event Days:
The school principal may designate up to ten days (or fewer, as
determined by the school board) during the school year as special-event
days on which food and beverages sold in schools would be exempt
from the nutrition standards.

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

School principals:
    must consult with the school council prior to designating a day as
       a special-event day
    are encouraged to consult with their students when selecting
       special-event days.

                                                                           11
   Notwithstanding this exemption, on special-event days, schools are
 encouraged to sell food and beverages that meet the nutrition standards
                           set out in the policy.
School Food and Beverage Policy (cont’d)
Implementation:
     School boards must be in full compliance with the policy
      by September 1, 2011.
     School boards are encouraged to implement the policy
      as soon as possible.



  School boards are encouraged to consult with their board of health
  to implement the nutrition standards. Under Ontario Public Health
   Standards, 2008, boards of health have a mandate to work with
            school boards and schools on healthy eating.
                                                                       12
School Food and Beverage Policy (cont’d)
Implementation Timeline:
  Winter 2010: Release of the School Food and Beverage Policy

  Winter 2010: Regional Training for Principals

  Winter 2010: Funding to School Boards for Principal Training

  Spring 2010: Release of Resource Guide & Quick Reference Guide

  Fall 2010: Release of eLearning modules

  Fall 2010: Elementary Teacher Training

  Winter 2011: Funding to School Boards for Teacher Training

  Spring 2011: Release of Teacher Resource Guide and eLearning modules

 * September 1, 2011: Full Implementation of the School Food and Beverage Policy
                                                                             13
The 80/20 Rule
     Sell Most                     Sell Less                  Not Permitted
                                                                For Sale
 ≥80% ≤20%                                                        0%
 Products in this category    Products in this category      Food and beverages in
must make up at least 80       must make up no more         this category must not be
     per cent of all food    than 20 per cent of all food         sold in schools.
 choices and all beverage     choices and all beverage
  choices that are offered   choices that are offered for
   for sale in all venues,   sale in all venues, through
through all programs, and      all programs, and at all
        at all events.                  events.

The 80/20 rule is based on the number of products offered for sale, not
the number of products sold.
                                                                                 14
The 80/20 Rule        continued


Once you have determined which category your product fits
into, you will need to ensure that the products offered for
sale in all venues, through all programs, and at all events,
meet the 80/20 rule.

 When assessing the food and beverage choices offered
 for sale, remember:
    All food choices are assessed together.
    All beverage choices are assessed together.
    Food choices are assessed separately from beverage
    choices.


                                                           15
Nutrition Standards – Food Choices
A food choice is a specific type of food that is offered for sale.
Examples of food choices are as follows:
  An apple is one food choice and an orange is another food choice.
  A Red Delicious apple is one food choice and a McIntosh apple is
   another food choice.
  A bran muffin is one food choice and a banana muffin is another
   food choice.
  A whole grain bun is one food choice and a white (enriched) bun is
   another food choice.
  A slice of light cheddar cheese is one food choice and a slice of
   regular cheddar cheese is another food choice.

However, five apples of the same variety (e.g., five Empire apples) are
not considered five “food choices.” They would be considered one
“food choice” for the purposes of calculating the 80/20 rule.
                                                                          16
Nutrition Standards             (cont’d)

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

Food is divided into six groups (the first four food groups are
from Canada’s Food Guide):
      Vegetables and Fruit
      Grain Products
      Milk and Alternatives
      Meat and Alternatives
      Mixed Dishes
      Miscellaneous Items

Beverages are divided according to the type of school:
    Elementary Schools
    Secondary Schools
                                                                  17
 Reading the Nutrition Standards
                                                                                                                                                      The Categories
 Food or Beverage Group                                          Vegetables and Fruit
                                                                                                                                                                                    Tips
                                                                                                                                                                                    Generic tips for
                                                                                                                                                                                    each food and
                                                                                                                                                                                    beverage group.




                                                                                                                                                                                    Nutrition Criteria
                                                                                                                                                                                    Specific nutrient
 Sub-Group                                                                                                                                                                          levels for each sub-
 Products with a similar                                                                                                                                                            category.
 nutrient profile.


                                                                                                                                                                                    Examples
                                                                                                                                                                                    Some common
                                                                                                                                                                                    products that may
                                                                                                                                                                                    fit into the sub-
                                                                                                                                                                                    group.

Footnotes
Additional explanatory notes
identified in the nutrition    * Food high in sugars and starches (natural or added) can leave particles clinging to the teeth and put dental health at risk. Vegetable and fruit
criteria and examples.         choices of particular concern include fruit leathers, dried fruit, and chips (potato or other). It is suggested that these foods be eaten only at
                               meal times and that foods that clear quickly from the mouth be eaten at snack times, such as fresh (raw or cooked), canned, or frozen
                               vegetables or fruit.
                               ** Look for other words for sugar, such as glucose, fructose, sucrose, dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey, and
                                                                                                                                                                                                           18
                               concentrated fruit juice.
Nutrition Standards – Mixed Dishes

Many products offered for sale in schools include more
than one major ingredient. These are grouped as Mixed
Dishes.

Mixed Dishes With a Nutrition Facts Table are assessed
differently then Mixed Dishes Without a Nutrition Facts
Table.




                                                          19
Nutrition Standards – Mixed Dishes (cont’d)
Not all mixed dishes offered for sale have a Nutrition Facts
table. For example, mixed dishes, such as entrees, soups
and sides that are made from scratch, on-or off-site, and
delivered to schools, may not have a Nutrition Facts table.

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




                                                               20
Reading a Nutrition Facts Table
Serving Size
Apply the nutrition                                % Daily Value
standards to the serving                           Use the % Daily Value (DV) to
size listed on the Nutrition                       determine if a product has a
Facts table.                                       little or a lot of a nutrient. The %
                                                   DV is also helpful in making
Core Nutrients                                     comparisons between products.
The 13 core nutrients are
mandatory in the Nutrition
Facts table and are always
listed in the same order.                        Trans Fat
                                                 The formula to determine if a food
                                                 or beverage product meets the
Ingredient List                                  trans fat requirement is:
In the example above,
whole grain wheat is the                         Trans Fat (g) x 100 = % of fat
first ingredient. The first                         Fat (g)            from trans fat
ingredient on the
ingredient list is
sometimes used to
determine how a food
                               Ingredient List
product fits into the
nutrition standards.                                                                 21
Nutrition Standards – Miscellaneous Items




   avoid offering food or beverages as a reward or an incentive
    for good behaviour, achievement or participation.              22
Beverage Standards for Elementary
Schools
Sell Most                             Not Permitted for Sale
• Water                               • Juice or Blends that are
• Milk, Chocolate milk, hot           <100% juice
  chocolate made with milk <2%        • Milk-based beverages >28g
  MF, <28g sugar, calcium >           sugar
  25% DV
                                      • Coffee, tea, fruit drinks, iced
• 100% Fruit juice
                                      tea, soft drinks, energy
• Yogurt Drinks <3.25% MF
                                      drinks or sports drinks
• 250 mL serving size limit for all
  beverages
Differences between Elementary and
Secondary School Beverage Standards
For elementary schools                 For secondary schools
• Limit on serving size for all        • No limit on serving size (e.g.,
  beverages (e.g., 250 ml)               milk)
• No coffee, tea, fruit drinks, iced
  tea, soft drinks, energy drinks      Sell Less
  or sports drinks
                                       • Only decaffeinated coffee
                                         and tea allowed
                                       • Only diet and caffeine-
                                         free drinks allowed (e.g,
                                         diet non-cola pop)
Practices to Support Implementation –
Take a Comprehensive Approach
School boards and principals are encouraged to take a
comprehensive approach to healthy eating.

The Foundations for a Healthy School framework helps
school boards and principals with the implementation of the
policy in a coordinated, integrated and holistic way. The four
components of this framework include:
      Quality Instruction and Programs
      Healthy Physical Environment
      Supportive Social Environment
      Community Partnerships

                                                            25
Comprehensive School Nutrition

    High Quality Instruction and Programs     Healthy Physical Environment

    •   Nutrition education for students      •   Healthy, culturally appropriate food
    •   Nutrition education for staff             choices are sold and offered
                                                  (celebrations, fundraising, special
                                                  lunch days etc)
                                              •   Safe food practices and allergy safe
                                                  environment

Supportive Social Environment                 Community Partnerships

•       Student Nutrition Programs            •   Public Health, Parks and Recreation
•       Positive role modeling                •   Community & parent partnerships
•       Appropriate scheduling of nutrition       (e.g., OPHEA, Heart and
        breaks                                    Stroke,after-school programs,
•       Food and nutrition policies               catered lunch programs)
•       Parent, staff & student education
            Foundations for a Healthy School framework



           School                                      Health
            Food                                        And
            and                                       Physical
          Beverage                                   Education
           Policy                                   Curriculum




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


                                                                                  27
                               Teaching Healthy Eating
There are many valuable opportunities for students to learn about healthy
eating in a school, through classroom instruction, discussions, and
through real life experiences with the food and beverages in the school
environment (e.g., classroom celebration, lunch program).

            Subject/Program                        Grades                      Location in the Curriculum
Kindergarten, 2006 and                   Kindergarten       Personal Growth and Development
Full-Day Early Learning – Kindergarten                      Health and Physical Activity
Program (Draft) 2010
Health and Physical Education, Interim   Grades 1-8         Healthy Living
Edition, 2010                                               Living Skills Expectations
Social Studies, 2004                     Grades 1-6         Heritage and Citizenship
                                                            and World Connections
Science and Technology, 2007             Grades 1,2,3,5,6   Understanding Life Systems
                                         Grade 1            Understanding Matter and Energy


                                                                                                            28
Resources
Ministry of Education
 School Food and Beverage Policy Resource Guide
     Includes a policy overview, a detailed explanation of the nutrition
      standards, implementation strategies and a variety of templates, tips
      and other tools.
 Online learning modules at: http://healthy.apandrose.com/
     Five interactive learning modules, designed to enable users to focus on
      topics of their choice and apply the online tools to their own school
      environment.
 Quick Reference Guide
     For use as a portable resource for purchasing food and beverages to
      sell in a school.
Visit: www.ontario.ca/healthyschools
                                                                              29
Supports Available
Toronto Public Health –
Chronic Disease Prevention Public Health Nurse

EatRight Ontario (ERO)
    Talk to a Registered Dietitian toll-free at 1-877-510-5102
    Send your questions to “Email a Registered Dietitian” at
     www.ontario.ca/eatright
    Find healthy eating information online at www.ontario.ca/eatright

  Registered Dietitians regularly update the ERO website with articles,
  tips and recipes. Nutrition tools such as videos on label reading offer
  interactive resources to support the development of healthy eating
  habits.                                                             30
Ministry provided all schools $150.00 to support the
implementation of this new policy and was spent by Sept. 30,
2010.
         Start                   Stop                      Continue
 •Initiate a health     •Selling chips, candy     •Once a month CSAC hot
 action team in your    and chocolate bars in     dog sales (may use as an
 school                 tuck shops                exempt day or look for food
                                                  options that meet the
 •Survey students                                 nutrition standards)
 about food options     •Weekly pizza orders
 they would like that   with only a meat lovers   •Welcome BBQ to start the
 meet the nutrition     option (look for pizza    school year selling hot dogs
 standards              options that meet the     and hamburgers (may use
                        nutrition standards)      as an exempt day or look for
 •Publish a healthy                               options that meet the
 eating cookbook with   •Having vending           nutrition standards)
 recipes from           machine items that do
 students, staff &      not meet the nutrition    •School wide Fruity Fridays
 parents.               standards                 that promotes students
                                                  bringing fruit in their lunch
                                                  on Fridays.

				
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