The School Food and Beverage Policy. 2 Purpose Provide an Overview of: The School Food and Beverage...

The School Food and The School Food and Beverage PolicyBeverage Policy

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PurposePurpose

Provide an Overview of:

The School Food and Beverage Policy (PPM 150)

Review:

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 Why was the policy created?created?

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Rationale: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 schoolNutrition Standards helps to create a more supportive

nutrition environment

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Rationale: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 What does the policy apply to?apply to?

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What does the Policy Apply to? 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: 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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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-school-related event)

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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

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

What does the policy apply to?What does the policy apply to?

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When will the When will the policy take effect?policy take effect?

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When will the policy take effect?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 What does the policy look like? policy look like?

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Policy Overview: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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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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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 2010Standards based on principles of healthy eating

outlined in Canada’s Food Guide.

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How do the Nutrition How do the Nutrition Standards Work? Standards Work?

Nutrition StandardsNutrition Standards

• Nutrition Standards for Food – 6 groupsVegetables and FruitGrain ProductsMilk and AlternativesMeat and AlternativesMixed dishes Miscellaneous items

• Nutrition Standards for Beverages Set of standards for elementary and secondary school

Nutrition StandardsNutrition Standards

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

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 (≥ 80%)• Whole grain is first

item on ingredient list• And saturated fat: ≤ 2g• And Sodium: ≤ 240mg• And Fibre: ≥ 2g Examples:Whole grain breads, bunsWhole grain pizza dough

Sell Less (≤ 20%)

• Saturated fat: ≤ 2g

• And Sodium: ≤ 480mg

Examples:White (enriched)

breadsWhite (enriched)

pizza dough


Saturated fat: > 2g

Or Sodium: > 480mgExamples: Some cheese breads, scones and biscuits

Nutrition StandardsNutrition Standards - Grain Products – e.g. breadGrain Products – e.g. bread

* Apply Trans Fat Standard first

Sell Most • Fat: < 5g• And saturated fat:

≤ 2g• And Fibre: ≥ 2g

Examples:Lower fat, higher fibre muffins, cookies and

grain-based bars

Sell Less • Fat: <10g• Saturated fat:

≤ 2g• And Fibre:

>2g

Examples:Some higher fibre

muffins,cookies and grain-

based bars


Fat: >10gSaturated fat: > 2g

Or Fibre: < 2gExamples: doughnuts, danishes, brownies

Nutrition StandardsNutrition Standards - Grain Products – e.g. baked Grain Products – e.g. baked goodsgoods

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Nutrition Standards: Mixed DishesNutrition 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 Standards: Mixed Dishes with a Nutrition Facts TableNutrition 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 Standards: Mixed Dishes without a Nutrition Facts TableNutrition Facts Table

Use the nutrition standards to assess each major and minor ingredient in the product.

Major ingredients are any products that are identified in one of the food groups (i.e., Vegetables and Fruit, Grain Products, Milk and Alternatives, Meat and Alternatives) or beverage groups, unless used in limited amounts as defined in the Miscellaneous Items group in the nutrition standards. All pizza toppings are considered major ingredients.

Minor ingredients are items that are typically used as dressings, condiments and gravies. These ingredients can be used but only in limited amounts, as identified in the Miscellaneous Items group in the nutrition standards.

Nutrition Standards: Mixed Dishes without Nutrition Standards: Mixed Dishes without a Nutrition Facts Tablea Nutrition Facts Table

Sell Most

All major ingredients

are from the “Sell

Most” category

Sell Less

One or more major

ingredients are from

the “Sell Less”

category

Entrees (e.g., lasagna)


Cannot be sold if prepared with any

ingredients from the “Not Permitted for Sale”

category

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Nutrition Standards – Miscellaneous ItemsNutrition Standards – Miscellaneous Items

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

Sell Most•Water

•Milk, hot chocolate <2% MF and <28g sugar

•100% Fruit juice

•Yogurt Drinks <3.25% MF

Serving size is limited to 250 ml

Nutrition Standards Nutrition Standards Beverages – Elementary Schools Beverages – Elementary Schools

No limit on serving size (e.g., milk) * except flavoured milks

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

Sell Less Often•Decaffeinated coffee and tea allowed •Diet and caffeine-free drinks allowed (e.g, diet non-cola pop)

Nutrition Standards Beverages - Nutrition Standards Beverages - Elementary and Secondary School DifferencesElementary and Secondary School Differences

Not Permitted For Sale• No coffee, tea, fruit drinks, iced tea, soft drinks, energy drinks or sports drinks

For Secondary Schools

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The 80/20 RuleThe 80/20 RuleEach 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 RuleThe 80/20 Rule

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.

Sell MostSell Most Sell LessSell Less Not Permitted Not Permitted For SaleFor Sale

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.

Food and beverages in this category must not be

sold in schools.

≥≥80%80% ≤≤20%20% 0%0%

Applying the 80/20 Rule 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 ChoicesFood 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 ChoicesFood 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 ChoicesBeverage 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 CafeteriaApplying the 80/20 Rule to a CafeteriaStation/ 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

Total beverage choices 6 3

Total # food choices = 33

SMO 28/33 = 84.8%

SLO 5/33 = 15%

Total # beverage choices = 9**

SMO 6/9 = 67%

SLO 3/9 = 33%

**Does not meet the 80/20 rule for food

or beverage choices

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Assessing and Categorizing Foods and BeveragesAssessing 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 BeveragesAssessing 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 - Next Steps - Implementation Implementation

Implementation/MonitoringImplementation/Monitoring

Policy needs to be fully in place by September 1, 2011Become familiar now so your school will be ready in

2011School boards responsible for monitoring the

implementation of the nutrition standardsSchool 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

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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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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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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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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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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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ResourcesResources

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ResourcesResources

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_2010.pdf

Available English and French

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ResourcesResources

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 AvailableSupports 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

Thank you!Thank you!

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