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.
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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
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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
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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
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Healthy Schools Initiatives
To date, the Ministry’s healthy schools initiatives have
included:
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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
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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
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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.
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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.
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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.
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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.
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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.
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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
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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.
The 80/20 rule is based on the number of products offered for sale, not
the number of products sold.
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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.
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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.
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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):
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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
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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
levels for each subcategory.
Sub-Group
Products with a similar
nutrient profile.
Examples
Some common
products that may
fit into the subgroup.
Footnotes
Additional explanatory notes
identified in the nutrition
criteria and examples.
* 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 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
concentrated fruit juice.
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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.
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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.
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Reading a Nutrition Facts Table
Serving Size
Apply the nutrition
standards to the serving
size listed on the Nutrition
Facts table.
% Daily Value
Use the % Daily Value (DV) to
determine if a product has a
little or a lot of a nutrient. The %
DV is also helpful in making
comparisons between products.
Core Nutrients
The 13 core nutrients are
mandatory in the Nutrition
Facts table and are always
listed in the same order.
Ingredient List
In the example above,
whole grain wheat is the
first ingredient. The first
ingredient on the
ingredient list is
sometimes used to
determine how a food
product fits into the
nutrition standards.
Trans Fat
The formula to determine if a food
or beverage product meets the
trans fat requirement is:
Trans Fat (g) x 100 = % of fat
Fat (g)
from trans fat
Ingredient List
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Nutrition Standards – Miscellaneous Items
 avoid offering food or beverages as a reward or an incentive
for good behaviour, achievement or participation.
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Beverage Standards for Elementary
Schools
Sell Most
Not Permitted for Sale
• Water
• Milk, Chocolate milk, hot
chocolate made with milk <2%
MF, <28g sugar, calcium >
25% DV
• 100% Fruit juice
• Yogurt Drinks <3.25% MF
• 250 mL serving size limit for all
beverages
• Juice or Blends that are
<100% juice
• Milk-based beverages >28g
sugar
• Coffee, tea, fruit drinks, iced
tea, soft drinks, energy
drinks or sports drinks
Differences between Elementary and
Secondary School Beverage Standards
For elementary schools
For secondary 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
• No limit on serving size (e.g.,
milk)
Sell Less
• Only decaffeinated coffee
and tea allowed
• Only diet and caffeinefree 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:
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Quality Instruction and Programs
Healthy Physical Environment
Supportive Social Environment
Community Partnerships
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Comprehensive School Nutrition
High Quality Instruction and Programs
Healthy Physical Environment
•
•
•
Nutrition education for students
Nutrition education for staff
•
Healthy, culturally appropriate food
choices are sold and offered
(celebrations, fundraising, special
lunch days etc)
Safe food practices and allergy safe
environment
Supportive Social Environment
Community Partnerships
•
•
•
•
•
•
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Student Nutrition Programs
Positive role modeling
Appropriate scheduling of nutrition
breaks
Food and nutrition policies
Parent, staff & student education
Public Health, Parks and Recreation
Community & parent partnerships
(e.g., OPHEA, Heart and
Stroke,after-school programs,
catered lunch programs)
Foundations for a Healthy School framework
Health
And
Physical
Education
Curriculum
School
Food
and
Beverage
Policy
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.
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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
Kindergarten, 2006 and
Grades
Kindergarten
Full-Day Early Learning – Kindergarten
Location in the Curriculum
Personal Growth and Development
Health and Physical Activity
Program (Draft) 2010
Health and Physical Education, Interim
Grades 1-8
Edition, 2010
Social Studies, 2004
Healthy Living
Living Skills Expectations
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
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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.
 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
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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
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habits.
Ministry provided all schools $150.00 to support the
implementation of this new policy and was spent by Sept. 30,
2010.
Start
•Initiate a health
action team in your
school
•Survey students
about food options
they would like that
meet the nutrition
standards
•Publish a healthy
eating cookbook with
recipes from
students, staff &
parents.
Stop
•Selling chips, candy
and chocolate bars in
tuck shops
•Weekly pizza orders
with only a meat lovers
option (look for pizza
options that meet the
nutrition standards)
•Having vending
machine items that do
not meet the nutrition
standards
Continue
•Once a month CSAC hot
dog sales (may use as an
exempt day or look for food
options that meet the
nutrition standards)
•Welcome BBQ to start the
school year selling hot dogs
and hamburgers (may use
as an exempt day or look for
options that meet the
nutrition standards)
•School wide Fruity Fridays
that promotes students
bringing fruit in their lunch
on Fridays.