Transcript Slide 1

The School Food and
Beverage Policy
Purpose
Provide an Overview of:
 The School Food and Beverage Policy (PPM 150)
Review:
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Why was the policy created?
What does the policy apply to?
When will the policy take effect?
What does the policy look like?
How do the nutrition standards work?
Next Steps – Implementation
Resources
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Why was the policy
created?
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Rationale:
 School an important place to teach about healthy
eating and be supportive by selling healthy foods and
beverages
 ~ 1/3 of a child’s daily food intake occurs at school
 Nutrition Standards helps to create a more supportive
nutrition environment
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Rationale:
Research shows that:
 A healthy diet can lead to student success …
Students who are well nourished are better able to
focus, think and learn
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What does the policy
apply to?
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What does the Policy Apply to?
Applies to:
 All publically funded elementary and secondary schools
in Ontario
 Policy gives clear direction about all food and beverages
sold in schools. For example:
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cafeterias, vending machines
tuck shops/canteens
through all programs like catered lunch programs
at all events like bake sales, sporting events on school premises
for school purposes.
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What does the Policy Apply to?
Does not apply to food and beverages:
 offered in schools at no cost
 brought from home or purchased off school premises
 purchased during field trips
 sold in schools for non-school purposes (e.g., sold by an outside
organization using the gym after school hours for a non-schoolrelated event)
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What does the Policy Apply to?
Does not apply to food and beverages:
 sold for fundraising off school premises
 sold in staff rooms
Policy recommends schools avoid offering food or
beverages as a reward or an incentive for good
behaviour, achievement or participation
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What does the policy apply to?
School Wide Special Event Days
 School principals, with school councils & students,
may designate up to 10 (or less) school wide special
event days per year
 On theses days food and beverages sold in the school
can be exempt from the policy but …
Schools are encouraged to sell foods
and beverages that meet the nutrition
standards even on these school wide
special event days
When will the policy
take effect?
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When will the policy take effect?
 Policy introduced - Jan. 2010 by the Minster of
Education
 Full implementation – Sept. 1st 2011
 Allows time for education and implementation of
the policy
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What does the policy
look like?
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Policy Overview:
The Healthy Food for Healthy Schools Act:
 Also referred to as Bill 8
 Passed in 2008
 Provided Minister of Education with authority to issue
policies and guidelines concerning nutrition standards
for food and beverages offered for sale on school
premises or in connection with a school-related
activity.
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Policy Overview:
The Trans Fat Standards Regulation (O.Reg. 200/08):
 Introduced September 2008
 Sets out limits for amount of trans fat in food and beverages,
offered for sale in schools.
 Vegetable oils and soft margarines ---------  2% of the total fat
content ,
 Any other food, beverage or ingredient ---  5% of the total fat
content
% Trans Fat = Trans Fat (g) x 100
Total Fat (g)
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Policy Overview:
Nutrition Standards:
 Nutrition standards were the next piece of the Healthy
Foods For Healthy Schools Act to be released
following the trans fat standards
 Nutrition Standards released in Jan 2010
 Standards based on principles of healthy eating
outlined in Canada’s Food Guide.
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How do the Nutrition
Standards Work?
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Nutrition Standards
• Nutrition Standards for Food – 6 groups
Vegetables and Fruit
Grain Products
Milk and Alternatives
Meat and Alternatives
Mixed dishes
Miscellaneous items
• Nutrition Standards for Beverages
 Set of standards for elementary and secondary school
Nutrition Standards
Food is further classified into sell most, sell less and not permitted for sale based on
specific nutrition criteria for each food group . All food and beverages fit into one of the
following categories:
Sell Most
Healthier
options and
generally have
higher levels of
essential
nutrients and
lower amounts
of fat, sugar,
and/or sodium
Sell Less
May have slightly
higher amounts
of fat, sugar,
and/or sodium
than food and
beverages in the
Sell Most
category
Not Permitted for
Sale
Have few
essential nutrients
and/or contain
high amounts of
fat, sugar, and/or
sodium
Nutrition Standards - Grain Products – e.g. bread
* Apply Trans Fat Standard first
Sell Most (≥ 80%)
• Whole grain is first
item on ingredient list
• And saturated fat: ≤ 2g
• And Sodium: ≤ 240mg
• And Fibre: ≥ 2g
Examples:
Whole grain breads, buns
Whole grain pizza dough
Sell Less (≤
20%)
• Saturated fat: ≤
2g
• And Sodium: ≤
480mg
Examples:
White (enriched)
breads
White (enriched)
pizza dough
Not Permitted for
Sale
Saturated fat: > 2g
Or Sodium: > 480mg
Examples: Some
cheese breads, scones
and biscuits
Nutrition Standards - Grain Products – e.g. baked
goods
Sell Most
• Fat: < 5g
• And saturated fat:
≤ 2g
• And Fibre: ≥ 2g
Examples:
Lower fat, higher fibre
muffins, cookies and
grainbased bars
Sell Less
• Fat: <10g
• Saturated fat:
≤ 2g
• And Fibre:
>2g
Examples:
Some higher fibre
muffins,
cookies and grainbased bars
Not Permitted for
Sale
Fat: >10g
Saturated fat: > 2g
Or Fibre: < 2g
Examples:
doughnuts, danishes,
brownies
Nutrition Standards: Mixed Dishes
 Many products offered for sale in schools include more
than one major ingredient
 Grouped as Mixed Dishes
 Mixed dishes with a Nutrition Facts Table are
assessed differently than Mixed Dishes without a Nutrition
Facts Table.
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Nutrition Standards: Mixed Dishes with a
Nutrition Facts Table
Compare the food label information with the nutrition
criteria in the nutrition standards
Entrees
e.g. frozen lasagne, pizza
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Nutrition Standards: Mixed Dishes without a
Nutrition Facts Table
Use the nutrition standards to assess each major and
minor ingredient in the product.
Major ingredients are any products
Minor ingredients are items that are
that are identified in one of the food
groups (i.e., Vegetables and Fruit, Grain
Products, Milk and Alternatives, Meat
and Alternatives) or beverage groups,
unless used in limited amounts as
defined in the Miscellaneous Items group
in the nutrition standards. All pizza
toppings are considered major
ingredients.
typically used as dressings, condiments
and gravies. These ingredients can be
used but only in limited amounts, as
identified in the Miscellaneous Items
group in the nutrition standards.
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Nutrition Standards: Mixed Dishes without
a Nutrition Facts Table
Entrees (e.g., lasagna)
Sell Most
All major
ingredients
are from the
“Sell
Most” category
Sell Less
One or more
major
ingredients
are from
the “Sell Less”
category
Not Permitted for
Sale
Cannot be sold if
prepared with any
ingredients from the
“Not Permitted for
Sale”
category
Nutrition Standards – Miscellaneous Items
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Nutrition Standards
Beverages – Elementary Schools
Sell Most
•Water
•Milk,
hot chocolate <2% MF
and <28g sugar
•100%
•Yogurt
Fruit juice
Drinks <3.25% MF
Not Permitted for Sale
• Juice or Blends that are
<100% juice or sugar in ingredient
list
• Milk-based beverages >28g
sugar
• coffee, tea, fruit drinks, iced
tea, soft drinks, energy
drinks or sports drinks
Serving size is limited to 250 ml
Nutrition Standards Beverages Elementary and Secondary School Differences
For elementary schools
• Limit on serving size for all
beverages (e.g., 250 ml)
• No coffee, tea, fruit drinks, iced
tea, soft drinks, energy drinks or
sports drinks
For Secondary Schools
Sell Less Often
•Decaffeinated coffee and tea
allowed
•Diet and caffeine-free drinks
allowed (e.g, diet non-cola pop)
Not Permitted For Sale
• No coffee, tea, fruit drinks, iced tea,
soft drinks, energy drinks or sports
drinks
No limit on serving size (e.g., milk)
* except flavoured milks
The 80/20 Rule
Each venue (e.g., cafeteria), program (e.g., tuck shop) or
event (e.g., dance) that sells food or beverages must be
assessed separately to ensure it complies with the 80/20
rule
Food choices are assessed separately from beverage
choices
The 80/20 rule is based on the proportion of products
offered FOR SALE, not proportion SOLD
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The 80/20 Rule
Sell Most
Sell Less
≥80% ≤20%
Products in this category
must make up at least 80
per cent of all food
choices and all beverage
choices that are offered
for sale in all venues,
through all programs, and
at all events.
Products in this category
must make up no more
than 20 per cent of all food
choices and all beverage
choices that are offered for
sale in all venues, through
all programs, and at all
events.
Not Permitted
For Sale
0%
Food and beverages in
this category must not be
sold in schools.
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Applying the 80/20 Rule
E.g., Tuck shop, special food day, fundraising:
• If offering only 1 food item (e.g., pizza day) the pizza would have to
be Sell Most item
Or
• For every 5 food items – 4 would be Sell Most and 1 could be Sell
Less
Or
• For every 10 food items – 8 would be Sell Most and 2 could be Sell
Less
Food Choices
 A food choice is a specific type of food that
is offered for sale
 Examples of food choices are:
– A bran muffin is one food choice and a banana muffin
another food choice
– A whole grain bun is one food choice and a white
(enriched) bun is another food choice
– Turkey sandwich is one choice; Ham sandwich is
another
– An apple is one food choice and an orange is another
Food Choices
– A red delicious apple is one food choice and a
McIntosh apple is another food choice
– However, five apples of the same variety (e.g., five
Empire apples) are not considered five food choices.
They are considered one food choice for the
purposes of calculating the 80/20 rule.
Beverage Choices
 A beverage choice is a specific type of beverage that is
offered for sale
 Examples of beverage choices are:
– 1% plain milk is one beverage choice, and 1%
chocolate milk is another
– 100% orange juice is one beverage choice and 100%
apple juice is another - but, five apple juices of the
same variety are not considered five beverage
choices. They are considered one beverage choice
for the purposes of calculating the 80/20 rule
Applying the 80/20 Rule to a Cafeteria
Station/ Area
Sell Most Often
Sell Less Often
Sandwiches
7
1
Hot entrees
5
0
Side dishes
4
1
Soups
3
0
Pre-made salads
5
1
Snacks and Desserts
4
2
Total foods choices
=28
=5
6
3
Total beverage choices
Total # food choices = 33
Total # beverage choices = 9**
SMO 28/33 = 84.8%
SMO 6/9 = 67%
SLO 5/33 = 15%
SLO 3/9 = 33%
**Does not meet the
80/20 rule for food
or beverage
choices
Assessing and Categorizing Foods and Beverages
To determine which category a specific food or beverage
fits, follow these three steps:
Step 1 – Compare the total fat and trans fat amounts (in grams) on
your product's Nutrition Facts table with the Trans Fat Standards. If
your product does not meet the Trans Fat Standards, it is Not Permitted
for Sale (do not proceed to Step 2).
Step 2 – Identify the group and sub-group in the nutrition standards
that your product fits into (see the A-Z Food and Beverage List).
Step 3 – Compare the relevant information on your product’s food
label (i.e., the Nutrition Facts table and ingredient list) with the
nutrition criteria in the nutrition standards. Your product will fit into one
of the following categories: Sell Most, Sell Less, or Not Permitted for Sale.
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Assessing and Categorizing Foods and Beverages
Once you have determined which category your product fits
into, ensure that the products offered for sale in all venues,
through all programs, and at all events, meet the 80/20 rule.
Step 4 – Assess each venue, program, and event to determine if
the food and beverages offered for sale meet the 80/20 rule.
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Next Steps Implementation
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Implementation/Monitoring
 Policy needs to be fully in place by September 1, 2011
 Become familiar now so your school will be ready in
2011
 School boards responsible for monitoring the
implementation of the nutrition standards
 School boards required to attest they will be in full
compliance with the policy by Sept 1, 2011
 Implementation must be ongoing so that a principal can
confirm with the school board that their school complies
with the policy
Implementation/Monitoring
Steps to implementation:
 Training – Once you have received training be sure to bring
the information back to your school and share with others
involved in sale of food or beverages
 Encourage others to engage in training as needed – contact
your local school board
 Form a Committee – Consider bringing a group of people
together at your school to help with the implementation of
the policy (e.g. teacher, school staff, parents, students, hot
lunch committee member etc.)
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Implementation/Monitoring
Steps to implementation:
 Make Phone Calls – Contact your catered food provider about
hot lunches to see if they have started to work with their hot
lunch menus to ensure that they will be incompliance by
September 2011.
 Create an Inventory - Make an inventory of all events where
food and beverages are offered for sale (e.g. sporting events,
tournaments, tuck shops, catered hot lunches, fundraisers, fun
fairs, concerts etc.)
 Uses the School Food And Beverage Resource Guide Venues,
Programs and Events Assessment Tool to track this information.
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Implementation/Monitoring
Steps to implementation:
 Fundraising Opportunities - Choose fundraising activities
that are unrelated to food or that meet the requirements of the
policy
Many schools worry that selling healthier food and beverages will not
raise enough money; however, this isn’t necessarily the case!
British Columbia implemented provincial school nutrition standards in 2005.
A recent evaluation showed that over half of schools reported no change in
their revenue from fundraising when they switched to selling healthier options.
Many states in the US have implemented nutrition standards for foods and
beverages sold in schools. Most schools have not seen a decrease in
revenue, and many have seen a net gain in revenue.
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Implementation/Monitoring
Steps to implementation:
 Fundraising Opportunities - Choose fundraising activities
that are unrelated to food or that meet the requirements of the
policy
 Decide on Special Event Days – Once you know all of the
times and food/beverage that are offered for sale at the school,
the principal, with school councils and students may designate
up to 10 (or less) Special Event Days - use the Special Event
Tracker in the School Food and Beverage Resource Guide.
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Implementation/Monitoring
Steps to implementation:
 Make it Comprehensive - Make the policy more
comprehensive by applying it to foods that are served in the
school at classroom celebrations or events.
 Ensure food or beverage is not being used as a reward or
incentive in the school.
 Try to connect the policy to the curriculum whenever possible.
E.g. involve students in promoting key messages related to
healthy eating
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Resources
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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.
www.edu.gov.on.ca/eng/healthyschools/PPM150_Resource_Guide_20
10.pdf
 Available English and French
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Resources
Ministry of Education
 Quick Reference Guide
 A portable resource for purchasing food and beverages to sell in a
school.
Visit: www.edu.gov.on.ca/eng/healthyschools/policy.html
 Online learning modules - Five interactive learning modules to be
posted on the Ministry of Education website
 Each module designed to let users to focus on topics of their choice and
apply the online tools to their own school environment.
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Supports Available
Local Health Unit
 If you have a question regarding the policy contact your local
health unit
EatRight Ontario (ERO)
 Offers three easy ways to access free advice on healthy
eating, food and nutrition:
 Recipes to support the policy will be posted on line
 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
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Thank you!