Transcript PowerPoint Presentations

Policy Implementation
Michelle Murton, School Nutritionist
Overview
 The Policy
 Development
 Content
 Implementation
 Supports
 Successes
 Challenges
“A secure, healthy environment supporting physical activity,
healthy eating, and emotional well-being needs to be
created alongside academics. Academic achievement
cannot happen without these.”
--Junior High School Principal, Nova Scotia
Launch of the Food and Nutrition Policy for Nova
Scotia Public Schools September 12, 2006
Policy Development
The policy was created by educators, parents, health
professionals, and students committed to health and
improving the food and beverage choices in schools.
In September 2004, the Department of Education, in
partnership with the Department of Health Promotion and
Protection, established a Policy Work Group to coordinate
policy development efforts provincially.
Evidence-Based and Consultative Process
Evidence

Existing policies and healthy eating momentum in NS schools
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Review of local, national, and international school food policies
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Examination of the health evidence (e.g. CLASS Study 2003, CCHS 2004)
Consultation
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Key Informant Survey (June 2004)
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Education Partner’s Forum (February 2005)
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Principals’ Conference (May 2005)
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Public consultation (September-October 2005) ~1000 responses
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School board, student, and industry focus groups
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Nova Scotia Teachers Union support
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Working Group discussion and expertise
A Coordinated
Investment
in Children and Youth
The Policy is part of…
 Healthy Eating Nova Scotia
(HENS) www.gov.ns.ca/hpp
 Learning for Life II: Brighter
Futures Together
www.ednet.ns.ca
 Provincial Health Promoting
Schools Philosophy
The Food and Nutrition Policy for Nova
Scotia Public Schools
 Impacts all students in the public school system
 Includes standards for food and beverages
 Provides a supportive environment for healthy choices
 Is comprehensive – extends to the curriculum and
reaches out to the broader school community
 Complements the actions and messages of other settings
to support healthy eating (e.g. home, community)
 Focuses on the school’s role in promoting healthy eating
(does not apply to items brought from home)
Policy Kit
 Three Booklets
- Executive Summary
- Policy Directives and Guidelines
- Food and Beverage Standards
 Three Posters (Maximum, Moderate, and Minimum
Nutrition)
Twelve Policy Directives - Required
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Food and Beverages Served/Sold (Standards)
Clean Drinking Water
Programming
Pricing
Fundraising
Special Functions
Promotion & Advertising
Food as a Reinforcer
Students Who may Be Vulnerable
Portion Size
Food Safety
Nutrition Education
Five Guidelines - Encouraged
 Time to Eat
 Nova Scotia Produce and Products
 Food Packaging and Environmental Consciousness
 Role Models
 School Partnerships and Commitment
Monitoring and Evaluation
School Boards are responsible for monitoring
implementation and participating in a provincial
evaluation of the policy.
Monitoring and evaluation tools are in process.
Implementation
Schedule
Policy is being phased-in over three years beginning the
2006-2007 school year with full implementation expected
by June 2009
Implementation schedule determined through consultations
Many schools have implemented directives ahead of the
implementation schedule
Policy Distribution
Widely Distributed
Schools, boards, School Advisory Councils, home and
schools associations, Health Promoting Schools
Committees, teachers union, public health professionals,
food industry, academia, others
Download in English or French from the Department of
Education www.ednet.ns.ca or the Department of Health
Promotion and Protection www.gov.ns.ca/hpp
Implementation Supports (www.gov.ns.ca/hpp)
 Question and Answer Guide
 Generic Power Point Presentation
 Fundraising with Healthy Food and Beverages
 Pamphlets for Maximum and Moderate Nutrition
 Strive for Five at School! A Guide to Promoting
Fruit and Vegetables in School (Recipes &
Facilitator's Guide)
Implementation Resources
 Funding to school boards for policy implementation
 Staff and funds that are part of Health Promoting Schools
and Provincial Breakfast Programs Grants
 New Provincial staff positions: School Nutritionist and
School Health Coordinator
 Active Healthy Living Consultants within boards and
Public Health Nutritionists within district health authorities
 Active parent groups
 Food industry: vendors, suppliers, dietitians
 Formal sharing of information and lessons learned
Implementation Successes
Policy generally very well accepted because of the
development process (engaged and involved many)
Positive media stories (seen/heard by the community)
Food industry has responded well with new products that fit
the policy (local companies with local products)
Success Lesson
Timely funding, information, staffing, and links to support
people and resources proved essential.
It was important to invest in building local capacity for school
food and nutrition (e.g. students, parents, educators,
board staff, nutritionists).
Success Lesson
 Coordinated planning and budgeting between government
departments
 Partnerships between sectors
 Shared funding, supports, and accountability for
implementation
Implementation Challenges
 Foodservice Companies and Suppliers…
 Fundraising…
 Pricing…
Loopholes…
Confusion regarding policy interpretation…
Resistance to change…
Fear of lost revenue…
Next Steps
 Monitor Implementation
 Continue to build local capacity in Public Health
Nutritionists, School Board Dietitians, DOE staff
(e.g. Active Healthy Living Consultants), school
foodservice workers, educators, students
Thank you!