School Food And Beverage Policy

School Food and Beverage Policy OverviewPractices for ConsiderationImplementation and MonitoringBoards and schools should take intoconsideration the following when food orbeverages are sold or provided in schools:Any existing school board policies orguidelines related to food and beveragessold in schools must comply with the policy.The ministry recognizes that there may bedifferences in approaches and implementationat the local level. School boards and schoolsare encouraged to work with students,parents, school staff, community members,public health staff, and food service providersto ensure that appropriate strategies arein place to implement the policy. Offer, when available and where possible,food and beverages that are producedin Ontario. Be environmentally aware (e.g., reducefood waste, reuse containers, recyclefood scraps). Avoid offering food or beverages asa reward or an incentive for goodbehaviour, achievement, or participation.School boards are encouraged to consultwith their board of health to implement thenutrition standards. Under Ontario PublicHealth Standards, 2008, boards of health havea mandate to work with school boards andschools on healthy eating.School boards are responsible for monitoringthe implementation of the policy.At the end of the 2010–11 school year, schoolboards will be required to attest that they willbe in full compliance with the School Foodand Beverage Policy by September 1, 2011.WWWTo access the online learning module for the Introduction and PolicyOverview, visit www.ontario.ca/healthyschoolsSCHOOL FOOD AND BEVERAGE POLICY OVERVIEW5

NUTRITION STANDARDSSECTION DIVIDER GOES HERE.PLEASE DON’T PRINT THIS PAGE

NUTRITION STANDARDSSECTION DIVIDER GOES HERE.PLEASE DON’T PRINT THIS PAGE

Nutrition StandardsOverviewThe nutrition standards embody the principlesof healthy eating outlined in Canada’s FoodGuide, and are intended to ensure that thefood and beverages sold in schools contributeto students’ healthy growth and development.The nutrition standards set out the nutritioncriteria that apply to all food and beveragesoffered for sale on school premises for schoolpurposes. The nutrition standards are dividedinto two sections: food and beverages.Nutrition Standards for FoodFood is divided into six groups (the first fourfood groups are from Canada’s Food Guide): Vegetables and FruitGrain ProductsMilk and AlternativesMeat and AlternativesMixed DishesMiscellaneous ItemsNutrition Standards for BeveragesBeverages are divided into two groups: Elementary SchoolsSecondary SchoolsTipCANADA’S FOOD GUIDECanada’s Food Guide defines and promotes healthy eating for Canadians.NUTRITION STANDARDS7

Nutrition StandardsCategories: Sell Most, Sell Less, and Not Permitted for SaleAll food and beverages fit into one of the following categories:Sell MostSell LessNot Permitted for SaleProducts in this category are thehealthiest options and generally havehigher levels of essential nutrientsand lower amounts of fat, sugar,and/or sodium.Products in this category may haveslightly higher amounts of fat, sugar,and/or sodium than food andbeverages in the Sell Most category.Products in this category generallycontain few or no essential nutrientsand/or contain high amounts of fat,sugar, and/or sodium (e.g., deep-friedand other fried foods, confectionery).Steps to Categorizing Food and BeveragesTo determine which category a specific food or beverage fits into, follow these three steps:STEP 1 – Compare the total fat and trans fat amounts (in grams) on yourproduct’s Nutrition Facts table with the Trans Fat Standards. If your product doesnot 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 yourproduct 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 criteriain the nutrition standards. Your product will fit into one of the following categories:Sell Most, Sell Less, or Not Permitted for Sale.TipThe information on a Nutrition Facts table is based on a serving size. If the package sizeis different from the serving size, the nutrition criteria must be calculated in proportionto the package size to determine whether the package fits into the Sell Most, Sell Less orNot Permitted for Sale category (e.g., if the serving size on the Nutrition Facts tableis 250 ml, but the package size is 500 ml, you would have to multiply the nutritioncriteria by 2 to determine which category the 500 ml package size fits into).** In secondary schools, milk can be sold in containers that hold multiple servings.WWWTo access the online Nutrition Standards Tool, visit www.ontario.ca/healthyschoolsThe Nutrition Standards Tool will: 8assess compliance with the Trans Fat Standardsassess a food or beverage choice against the nutrition standardscategorize a food or beverage choice as Sell Most, Sell Less or Not Permitted for Salecalculate an adjusted serving size for some food or beverages.SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

Nutrition StandardsThe 80/20 RuleTo determine if a venue, program or event meets the 80/20 rule:STEP 4 – Assess each venue, program, and event to determine if the foodand beverages offered for sale 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.For example, if a tuck shop/canteen sells both food and beverages, 80% of the food choicesin the tuck shop/canteen must fit the Sell Most category and 80% of the beverage choices inthe tuck shop/canteen must fit the Sell Most category.If there are fewer than five food or beverage choices offered for sale, all products mustbe Sell Most choices to comply with the 80/20 rule.The 80/20 rule is based on the number of products offered for sale, not the number of products sold.Sell MostSell LessProducts in this category must makeup at least 80 per cent of all foodchoices and all beverage choicesthat are offered for sale in allvenues, through all programs,and at all events.Products in this category must makeup no more than 20 per cent ofall food choices and all beveragechoices that are offered for salein all venues, through all programs,and at all events.Not Permitted for SaleProducts in this category must notbe sold in schools.Food and Beverage ChoicesA food choice is a specific type of food that is offered for sale. Examples of food choices are: 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.However, five apples of the same variety (e.g., five Empire apples) are not considered five foodchoices. They are considered one food choice for the purposes of calculating the 80/20 rule.A beverage choice is a specific type of beverage that is offered for sale. Examples of beverage choices are: A 1% plain milk is one beverage choice and a 1% chocolate milk is another beverage choice. 100% orange juice is one beverage choice and 100% apple juice is another beverage choice.However, five apple juices of the same variety are not considered five beverage choices. They areconsidered one beverage choice for the purposes of calculating the 80/20 rule.NUTRITION STANDARDS9

Nutrition StandardsReading the Nutrition StandardsFood or Beverage GroupThe CategoriesNUTRITIONAL STANDARDS FOR VEGETABLES AND FRUITTipsgeneric tips foreach food orbeverage group Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. See the section “Nutrition Standards for Beverages” for the nutrition criteria for vegetable and fruit juices and juice blends. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fator sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.Sub-Groupproducts witha similarnutrient profileNutrition Criteriaspecific nutrientlevels for eachsub-categoryExamplessome commonproducts thatmay fit into thesub-groupFootnotesadditionalexplanatory notesidentified in thenutrition criteriaand examples10SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

Nutrition StandardsA-Z Food and Beverage List – SampleBelow is a sample list of food and beverages commonly sold in schools (for the complete list,see Appendix 4).Use the A-Z Food and Beverage List to identify the group and sub-group in the nutritionstandards to which your product belongs. Refer to the appropriate section in the School Foodand Beverage Policy to find the nutrition criteria for your product.Food or BeverageNutrition StandardsGroupNutrition StandardsSub-GroupPageReferenceBagelsGrain ProductsBread17BannockGrain ProductsBread17Bread, any varietyGrain ProductsBread17Cereal, any varietyGrain ProductsCereals18Chicken, fresh or frozenFresh and Frozen Meat22Entrées26Chocolate BarsMeat and AlternativesMixed Dishes Witha Nutrition Facts TableMiscellaneous ItemsConfectionery – Not Permitted for Sale30CoffeeBeveragesCoffee/Tea32, 33Cookies, any varietyGrain ProductsBaked Goods18Corn chipsGrain ProductsGrain-Based Snacks18Cream cheeseMiscellaneous ItemsMinor Ingredient, Condiments and Spreads 30Deli meat, any varietyMeat and AlternativesDeli (Sandwich) Meat22Dip, any varietyMiscellaneous ItemsMinor Ingredient, Dips30DoughnutsGrain ProductsBaked Goods18Energy drinksBeveragesEnergy Drinks – Not Permitted for Sale32,33Fish, breadedMeat and Alternatives22Fruit, fresh or frozenVegetables and FruitGranola bars, any varietyGrain Products18GravyMiscellaneous ItemsHot chocolateBeveragesFishFresh, Frozen, Canned, and DriedVegetables and FruitBaked GoodsMinor Ingredient, Graviesand SaucesHot ChocolateJuice, fruitJuices or Blends: Vegetable or Fruit32, 33LasagneBeveragesMixed Dishes Witha Nutrition Facts TableEntrées26Milk, any varietyBeveragesMilk and Milk-Based Beverages32, 33Muffins, any varietyGrain ProductsBaked Goods18NaanGrain ProductsBread17PastaGrain ProductsPasta, Rice, and Other Grains17Chilli153032, 33NUTRITION STANDARDS11

Nutrition StandardsReading a Nutrition Facts TableTo apply the nutrition standards, you will have to read the food label. In Canada, the food label ismandatory on pre-packaged food and beverages, with some exceptions (e.g., in-store bakery items).A food label includes two mandatory components: The Nutrition Facts tableThe ingredient listServing Size% Daily ValueApply the nutrition standardsto the serving size listed onthe Nutrition Facts table.Use the % Daily Value (DV)to determine if a producthas a little or a lot of anutrient. The % DV is alsohelpful in making comparisonsbetween products.Core NutrientsThe 13 core nutrients aremandatory in the NutritionFacts table and are alwayslisted in the same order.Trans FatThe formula to determine if afood or beverage productmeets the trans fat requirement is:Trans Fat (g) x 100 % of fatFat (g)from trans fatIngredient ListIn the example above, whole grain wheat is the first ingredient.The first ingredient on the ingredient list is sometimes used todetermine how a product fits into the nutrition standards.Source: Interactive Nutrition Label – Get the Facts, on/cons/inl flash-eng.php2005. Reproduced with the permission of the Minister of Public Works and Government Services Canada, 2010.12SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

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Nutrition Standards For Food GroupsFood is divided into six groups (the first four food groups are from Canada’s Food Guide):Vegetables and Fruit, Grain Products, Milk and Alternatives, and Meat and Alternatives. Theother two groups are Mixed Dishes and Miscellaneous Items. Mixed Dishes contain more thanone major ingredient and Miscellaneous Items include products used in limited amounts(e.g., condiments, sauces, dips, oils, dressings) and confectionery that are not permittedfor sale (e.g., candy, chocolate).Food PreparationFood should always be prepared in a healthy way – that is, using cooking methods that requirelittle or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving,poaching, roasting, steaming or stir-frying.Vegetables and FruitTips for selecting healthy vegetables and fruit products: All plain, fresh vegetables and fruit are categorized as Sell Most. When assessing fresh, frozen, canned and dried vegetables and fruit products, rememberto check the ingredient list to ensure that the first item is a vegetable or fruit (or water). Vegetable and fruit juices or blends are included under the Beverages section.Canada’s Food Guide recommends: eating at least one dark green and one orange vegetable each day choosing vegetables and fruit prepared with little or no added fat, sugar or salt having vegetables and fruit more often than juice.NUTRITION STANDARDS FOR FOOD GROUPS13

Nutrition Standards For Food GroupsVegetables and Fruit (continued)Example: Categorizing Canned Fruit CocktailTo determine which category a specific food or beverage fits into, follow these three steps:STEP 1 – Compare the total fat and trans fat amounts (in grams) on yourproduct’s Nutrition Facts table with the Trans Fat Standards. If your product doesnot meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2).According to the information on the food label in the example provided, this canned fruitcocktail contains: 0 g of fat0 g of trans fatTrans 0 gFat 0gX 100 0% of fat from trans fatThis canned fruit cocktail meets the Trans Fat Standards.STEP 2 – Identify the group and sub-group in the nutrition standards thatyour product fits into (see the A-Z Food and Beverage List).This canned fruit cocktail is found in the Vegetables and Fruit group, and the Fresh, Frozen,Canned, and Dried Vegetables and Fruit sub-group.STEP 3 – Compare the relevant information on your product’s food label(i.e., the Nutrition Facts table and ingredient list) with the nutrition criteriain the nutrition standards. Your product will fit into one of the following categories:Sell Most, Sell Less, or Not Permitted for Sale.According to the information on the food label, thiscanned fruit cocktail contains: Clingstone peaches as the first ingredient0 g of fat0 g of saturated fat10 mg of sodium.This canned fruit cocktail is a Sell Most food choicebecause it has: fruit as the first item on the ingredient list 3 g of fat 2 g of saturated fat 360 mg of sodium.Ingredients: Clingstone peaches, water, pears, pineapple,sugar/glucose-fructose, cherries, concentrated grape and/orpear juice, ascorbic acid, citric acid, natural and simulated flavour.14SCHOOL FOOD AND BEVERAGE POLICY Resource Guide 2010

Nutrition Standards For Food GroupsVegetables and Fruit (continued)Fresh, Frozen,Canned, andDried Vegetablesand FruitSell Most ( 80%)Sell Less ( 20%)Not Permitted for SaleNutrition CriteriaNutrition CriteriaNutrition CriteriaVegetable or fruit is the firstitem on the ingredient listand Fat: 3 gand Sodium: 360 mgVegetable or fruit is the firstitem on the ingredient listand Fat: 5 gand Saturated fat: 2 gand Sodium: 480 mgSugar** is the first itemon the ingredient listor Fat: 5 gor Saturated fat: 2 gor Sodium: 480 mgExamples:Examples: Some dried fruit and 100%fruit leathers Lightly seasonedor sauced vegetables and fruit Some prepared mixed vegetables Vegetable and fruit productsprepared with higher amountsof fat, sugar, and/or salt,including deep-fried vegetables Some packaged frozen anddeep-fried potato products,including hash browns andFrench fries Some fruit snacks made withjuice (e.g., gummies, fruit rolls)Examples: Fresh or frozen vegetableswith little or no added salt Fresh or frozen fruit withno added sugar Canned vegetables Canned fruit packed in juiceor light syrup Unsweetened apple sauce Some low-fat frozen potatoproducts, including French fries Some dried fruit and 100%fruit leathers*CannedTomatoes andTomato-BasedProductsVegetable andFruit ChipsFat: 3 gand Sodium: 480 mgFat: 3 gor Sodium: 480 mgExamples:Examples: Some whole, crushed, or dicedtomatoes Some pasta sauce Whole, crushed, or dicedtomatoes that are higher infat or sodium Pasta sauce that is higher infat or sodiumFat: 3 gand Saturated fat: 2 gand Sodium: 240 mgFat: 5 gand Saturated fat: 2 gand Sodium: 480 mgFat: 5 gor Saturated fat: 2 gor Sodium: 480 mgExamples:Examples:Examples: Some lower-fat, lower-sodiumvegetable chips (e.g., potato,carrot) Some lower-fat, lower-sodium fruitchips (e.g., banana, apple, pear) Some vegetable chips(e.g., potato, carrot) Some fruit chips(e.g., banana, apple, pear) Some vegetable chips thatare higher in fat or sodium Some fruit chips that arehigher in fat or sodium*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 choices of particular concern include fruit leathers, dried fruit, and chips (potato or other). It is suggestedthat these foods be eaten only at meal times and that foods that clear quickly from the mouth be eaten at snack times, suchas 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 concentrated fruit juice.NUTRITION STANDARDS FOR FOOD GROUPS15

Nutrition Standards For Food GroupsGrain ProductsTips for selecting healthy grain products: Whole grain food with higher fibre and lower fat and sodium are generally healthy choicesand are usually Sell Most.Canada’s Food Guide recommends: making at least half of your grain products whole grain each day choosing grain products that are lower in fat, sugar or salt.Example: Categorizing Multigrain Chips – CheddarTo determine which category a specific food or beverage fits into, follow these three steps:STEP 1 – Compare the total fat and trans fat amounts (in grams) on yourproduct’s Nutrition Facts table with the Trans Fat Standards. If your productdoes not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2).According to the information on the food label in the example provided, these Multigrain Chips contain: 3.5 g of fat0 g of trans fatTrans 0gFat 3.5gX 100 0% of fat from trans fatThese Multigrain Chips meet the Trans Fat Standards.STEP 2 – Identify the gro

Appendix 1 - School Food and Beverage Policy 66 Appendix 2 - Trans Fat Standards (O.Reg. 200/08) 83 Appendix 3 - Calculating Trans Fat 84 Appendix 4 - A-Z Food and Beverage List 86 Appendix 5 - Cafeteria Food Service Provider Checklist 92 Appendix 6 - Caterer Checklist 93 Appendix 7 - School Event Menu Ideas 94