What’s Being Served?
A Nutritional Analysis of the CHEP Supported Children’s Nutrition
Program in Saskatoon Schools
June 2012
Report Prepared by: Nikole Janzen
Student Researcher
230 Avenue R South, Saskatoon, Saskatchewan, S7M 0Z9
Phone: (306) 655-5311
www.chep.org
TABLE OF CONTENTS
Introduction ___________________________________________________ 2
Methods ______________________________________________________ 3
Results _______________________________________________________ 4
Results 1: Food Group Servings ____________________________________ 4
Results 2: Energy ______________________________________________ 6
Results 3: Macronutrients _______________________________________ 8
Results 4: Micronutrients _______________________________________ 10
What’s Being Served?
June, 2012
Conclusion ___________________________________________________ 13
Appendices _________________________________________________________ 14
Appendix 1: School Lunch Meals ________________________________________ 15
Appendix 2: Food Grouping Spreadsheets _________________________________ 22
Appendix 3: Energy & Macronutrient Spreadsheets ___________________________ 24
Appendix 4: Micronutrient Spreadsheets __________________________________ 25
Reference List _______________________________________________________ 27
Introduction
Adequate nutrition remains a crucial requirement for the proper growth, development, and health
of school-aged children. Children continue to grow physically, cognitively, emotionally, and socially in
their pre-adolescent years during which time they prepare for the physical and emotional demands of the
adolescent growth-spurt (Brown, 2011). Many children in Canada, however, are unable to obtain the
needed nutrition for healthy growth and development, reflected in behaviour issues in school, learning
and attention difficulties, and poor academic performance. 2007-2008 findings from The Canadian
Community Health Survey showed that 7.7% of households in Canada experienced food insecurity;
households with children were further found to have the highest rates of food insecurity (Statistics
Canada, 2010). As defined by the World Health Organization, food security exists when “all people, at all
times, have access to sufficient, safe, nutritious food to maintain a healthy and active life” (World Food
Summit, 1996). Children are particularly susceptible to nutrition problems such as iron-deficiency
anemia, undernutrition, and dental caries; furthermore, the overconsumption of energy-dense,
nutritiously inadequate foods – as may occur in food-insecure households – may result in chronic
conditions such as obesity, type 2 diabetes, and/or cardiovascular disease later in life (Brown, 2011).
Many parents rely on school lunches to meet a significant part of their children’s nutrient needs on school
days, underscoring the need for school nutrition programs (Whitney & Rolfes, 2011).
Chep Good Food, Inc., a Saskatoon community organization, has responded to the need for
improved access to good food and food security among children, families, and communities. Chep believes
that food is a basic right and that health, learning ability, participation in community, and all facets of
human development – physical, mental, and emotional – are adversely affected by inadequate nutrition
(CHEP). In keeping with their vision that quality, nutritious, safe food should be accessible for all people
in every circumstance, Chep has partnered with community groups to operate food programs for children
at neighbourhood schools and community centres. Collaboration between parent groups, schools,
businesses, government, and Chep has allowed for the serving of meals at more than thirty-five schools
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and children’s and youth programs in Saskatoon. The Saskatchewan Ministry of Health’s document
Nourishing Minds: Eat Well, Learn Well, Live Well provides guidelines for all school lunch programs,
including those supported by Chep. Nourishing Minds’ Comprehensive School Community Health
(CSCH) approach parallels Chep’s values, ultimately striving to enhance the health and well-being of
students and the greater community by recognizing four rationales for their policy: Nutrition is a priority,
nutrition impacts learning, nutrition impacts health, and school nutrition environments impact health
and learning (Sakatchewan Ministry of Health, 2009). The Healthy Eating Guidelines set out by
Nourishing Minds are based on the Canada Food Guide and the Saskatchewan Ministry of Health’s
Healthy Foods for My School document, which indicates appropriate school food choices from each of the
four food groups (Saskatchewan Ministry of Health, 2008). Ultimately, Chep aims to support schools in
providing one-third of a child’s daily nutrition and one serving from each of the four food groups through
lunch programs in keeping with the government mandates. Nutrition coordinators at each school are
responsible for implementing the concerted nutrition goals of the schools and Chep. Nutrition
coordinators have a prominent role in exposing children to healthy foods at a young age, equipping them
to make good choices during adolescence and later in life (Brown, 2011).
To determine whether children’s nutrient needs are, in fact, being met by school lunch programs,
Chep conducts a yearly analysis, summarized in a report entitled What’s Being Served? A typical lunch is
collected from each school and analyzed for its nutrient content and number of food guide servings;
results are then compared to recommendations. Therefore, Chep may determine whether school lunch
programs are benefiting children to the extent to which they strive.
Methods
Chep and students from the University of Saskatchewan’s Nutrition & Dietetic program have
partnered together for various projects, allowing for relationships to be built between Chep staff and
university students. As a result, a nutrition student has been asked to conduct the What’s Being Served?
school lunch analysis each year the review has been done. Prior to the collection of school lunches, Chep
sent an e-mail to school administrators informing them of approximately when they could anticipate the
student coming. This year, during the week of May 22 and May 25, eighteen schools were visited between
9:30 and 11:45 AM. The nutrition student presented herself to the school office, where she was directed to
the school’s nutrition room. Nutrition coordinators then provided details regarding what they were
serving on that particular day. While some schools gave the student a physical lunch for analysis, others
provided a detailed verbal description of the day’s menu; either way, the student recorded all foods and
their correct amounts to her best ability. All schools that were contacted responded to the nutrition
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student willingly and cooperatively, providing information regarding ingredients used, preparation
methods, and serving sizes.
The eighteen schools were coded for anonymity using the letters A through R. Once data was
gathered from all schools, each meal was entered into a diet analysis computer program by its individual
food components. Food Processor (Version 7) is known to be an accurate, reliable generator of nutrient
data, and was thus used to derive quantities of both macronutrients and micronutrients. Food grouping
was then conducted by the nutrition student using the standards set by Canada’s Food Guide to determine
the number of servings of each food group provided by each meal. The collected data was then organized
into tables in Microsoft Excel to be further analyzed and compared to recommendations.
Eating Well with Canada’s Food Guide and the Institute of Medicine’s Dietary Reference Intakes
(Health Canada, 2011) provide the standards to which school lunches are compared for food guide
servings as well as macro- and micro-nutrients, respectively. As mentioned, Nourishing Minds
recommends that school lunches provide one serving of each of the four food groups and one-third of a
child’s nutrient needs. Because nutrient needs differ according to sex and age group, two reference active
male children are used in this analysis to represent the energy and nutrient needs of all children – both
males and females – in two age categories. Both of these males’ heights and weights fall within the fiftieth
percentile of the 2010 World Health Organization (WHO) Growth Charts (Dietitians of Canada): The
younger child, given the age of six years, would have a height of 116 centimetres and a weight of 21
kilograms, and the older child, given the age of eleven years, would have a height of 143 centimetres and a
weight of 37 kilograms. We may thus compare results of our meal analysis to the energy and nutrient
needs of these reference children.
Of the eighteen schools analyzed, four schools provided differing quantities of food for different
age groups served. Younger children included those from Kindergarten to Grade Three or Four,
represented by our six-year-old reference child, while older children included those in Grade Four or Five
and older, represented by our eleven-year-old reference child. Therefore, to facilitate the interpretation of
results, all data is organized into two age categories: The younger children and the older children. Also
distinguished in some results is the difference between the two school divisions from which meals were
collected, Greater Saskatoon Catholic Schools (GSCS) and the Saskatoon Public School Division (SPSD).
Of the eighteen schools, seven were of the SGCS (Schools A through G) and eleven were of the SPSD
(Schools H through R). Though statistical analysis was not performed on the data, differences between the
two school divisions appear to be very small.
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The DRIs are comprised of several different recommendations for each nutrient. Namely, the
Estimated Average Requirements (EARs), the Recommended Dietary Allowances (RDAs), the Adequate
Intakes (AIs), and the Tolerable Upper Intake Levels (ULs) reflect daily amounts of nutrients that are
appropriate for healthy individuals to consume through food and supplements. EAR values were chosen
as the standard values for this study as they are appropriate for evaluating and implementing nutrition
programs for groups (Whitney & Rolfes, 2011).
Results
1. Food Group Servings
Eating Well with Canada’s Food Guide recommends the following number of servings of each of the four
food groups for both male and female children:
Boys & Girls Ages 4-8
Boys & Girls Ages 9-13
Vegetables & Fruit
5
6
Grain Products
4
6
Milk & Alternatives
2
3-4
Meat & Alternatives
1
1-2
Chart 1.1 (on the next page) illustrates the number of food guide servings provided in school lunches,
averaged together from all eighteen schools.
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Chart 1.1: Average Number of Food Guide Servings in School Lunches
Discussion: Recall that Nourishing Minds recommends that one serving from each of the four food
groups be provided by a school lunch. For older and younger age categories, schools are serving 1.6 and
1.7 servings of vegetables and fruits, respectively; 1.3 and 1.4 servings of grain products, respectively; 0.89
servings of milk and alternatives; and 0.51 and 0.52 servings of meat and alternatives, respectively.
Therefore, schools may seek ways in which they may increase their servings of both milk and alternatives
and meat and alternatives. It is important to note, however, that many schools served second helpings of
food and milk to children who wished for more, particularly with regards to milk. Some schools reported
that milk was previously being wasted when larger portions were given, and serving less than a full
serving was simply a solution to the wastage problem.
Chart 1.2 (on the next page) illustrates the difference between the average numbers of food guide servings
provided in lunches within the two school divisions represented in the study.
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Chart 1.2: Comparison of Food Group Servings between the Greater Saskatoon Catholic
School Division & the Saskatoon Public School Division .
Discussion: The above chart shows a slightly higher average of all food groups served in the seven
Greater Saskatoon Catholic School Division schools in comparison to the eleven Saskatoon Public School
Division schools. Both school divisions exceeded the recommended one serving of vegetables and fruit
and grain products. Milk and alternatives’ recommendation was nearly reached by Greater Saskatoon
Catholic Schools, and meat and alternatives was lower than the recommended one serving in both school
divisions. Again, many schools reported serving second helpings to children who asked for them;
therefore, some children may, in fact, be served greater amounts of each of the four food groups than the
above charts display.
2. Energy
Estimated energy requirements (EERs) are derived from the following formulas, where PA is a physical
activity constant:
Table 2.1: EER Formulas for Children
Sex & Age
EER Formula
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Boys, Ages 3-8
88.5-(61.9 x age [years]) + PA x {(26.7 x weight [kg]) +
(903 x height [m])} + 20
Boys, Ages 9-18
88.5-(61.9 x age [years]) + PA x {(26.7 x weight [kg]) +
(903 x height [m])} + 25
Using the reference male children mentioned in the Methods section as a representative of all children
(both males and females), we conclude that an active six-year-old male would need 1763 kilocalories per
day, and an active eleven-year-old male would need 2304 kilocalories per day.
Table 2.2 compares energy requirements with the kilocalories being served in the schools.
Table 2.2: Child’s Energy Requirements (Kilocalories) as Compared to Energy in an
Average School Lunch – All Schools
Age
EER
1/3 of EER
Average
% Actual of
Average
% Actual of
Average
% Actual of
(kcal)
(Lunch
Kcal: All
Recommended
Kcal:
Recommended
Kcal:
Recommended
Requirement)
Schools
1763
587
482.4
82%
472.3
81%
488.8
83%
9-13
230
767
493
64%
481.5
64%
500.3
65%
Year
4
4-8
GSCS
SPSD
Year
s
s
Discussion: The above table shows that the lunches are not meeting our reference child’s estimated
energy requirements. Particularly, lunches served to older children with higher energy needs are
providing up to 36% fewer kilocalories than are required. However, several issues may exist with the
analysis. Firstly, not all schools provide lunches for children in the older age category, yet all are analyzed
in comparison to the EER for an older child. Table 2.3 (below) takes into consideration only those four
schools that indicated different portions of food served to older and younger children for a more accurate
reflection of meals served. Secondly, as mentioned previously, many schools provide second helpings of
food to children; all meals were only analyzed as per the initial portion served.
Table 2.3: Child’s Energy Requirements (Kilocalories) as Compared to Energy in an
Average School Lunch – Schools G, L, O, & P
Age
EER
1/3 of EER
Average Kcal of the Four Schools that
% Actual of
(kcal)
(Lunch
Distinguished Between Older & Younger
Recommended
Requirement)
Portions (Schools G, L, O & P)
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1763
587
372.7
63%
2304
767
420.4
55%
Years
9-13
Years
Discussion: Schools may consider increasing portion sizes in order to meet energy requirements of the
children served. School-aged children are growing at a slow, yet steady, rate, which is reflected in their
energy needs (Brown, 2011). Though energy needs differ largely from child to child, it is important that
every child consume enough nutrient-dense foods to meet energy requirements.
3. Macronutrients
Protein, carbohydrates, fat, and fibre comprise the four macronutrients considered in addition to total
energy. The DRIs provide adequate intake (AI) values for total fibre, while recommendations for
carbohydrates and protein are expressed as recommended dietary allowances (RDAs). Recommendations
for fat are not given a specific DRI value; rather, fat is expressed as an accepted macronutrient
distribution range (AMDR). The following table displays the recommendations for each macronutrient
and the amounts of each that one school lunch should be providing (1/3 of recommendation).
Table 3.1: Macronutrient Recommendations
ProteinA
Carbohydrate
Fat
FibreB
Recommendation
RDA
RDA
AMDR
AI
Age 4-8 years old
15.9 g/day
100 g/day
20-35% total
25.0 g/day
Age 9-13 years old
28.1 g/day
100 g/day
kcal (all ages)
31.0 g/day
Age 4-8 years old
5.3 g
33.3 g
20-35% total
8.3 g
Age 9-13 years old
9.4 g
33.3 g
kcal (all ages)
10.3 g
1/3 of
Recommendation
A The
protein RDA for children aged 4-13 years is 0.95 g protein/kg body weight/day
(Brown, 2011). The value on this table considers the weight of our two reference children,
mentioned above.
B The
fibre AI for all ages is 14 g/1000 kcal consumed (Health Canada). Again, values on
this table represent the needs of the two reference children in each age category.
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The following graph shows the lunch’s average amounts of energy, protein, carbohydrates, fat, and fibre
as a percentage of the recommended amount.
Graph 3.1: Extent to Which Lunches’ Average Macronutrient Content Met the Minimum
Standard
Discussion: The chart shows that energy and fibre fall below the recommended amounts, yet protein
and carbohydrates are well above the recommended amount in school lunches. While energy has already
been discussed, fibre is a crucial, yet often overlooked, element of childhood nutrition. Fibre is important
in the diets of children for several reasons: It fosters weight management, lowers blood cholesterol, may
help to prevent colon cancer, helps prevent and control diabetes, helps prevent and alleviate hemorrhoids,
helps prevent appendicitis, and helps prevent diverticulosis (Whitney & Rolfes, 2011). Grains, vegetables,
fruit, and legumes are high sources of fibre that schools may consider incorporating into their menus in
greater amounts.
As mentioned, carbohydrates and protein are served by schools in amounts much greater than are
recommended. Carbohydrates provide about half of all the energy muscles and other body tissues use
(Whitney & Rolfes, 2011); therefore, active children benefit largely from consuming adequate
carbohydrates. Proteins have many varied roles in the body including tissue repair and growth. When
adequate kilocalories are not consumed, however, protein may be used for energy; thus protein
malnutrition may have devastating effects in children (Brown, 2011).
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Fat was not shown on the graph due to a different way of expressing fat’s recommendations. It is
recommended that 20-35% of one’s total kilocalories come from fat. In this study, 36% of all kilocalories
provided were fat kilocalories. Evidently, the fat content of school lunches is high; further analysis would
be needed to discover whether schools are serving appropriate amounts of both healthy and unhealthy
types of fat: Saturated and trans fats may result in increased health risks among children, while
monounsaturated and polyunsaturated fats, as well as Omega-3 fats, provide benefits (Whitney & Rolfes,
2011). Generally, school-aged children typically exceed their dietary fat requirements.
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4. Micronutrients
Eleven vitamins and minerals were considered in the school lunch analysis; though some play more
significant roles in the body, deficiency in any one may have negative health effects. Recommendations of
the eleven nutrients analyzed are as follows:
Table 4.1: Micronutrient Recommendations (EAR)
Recommendation
1/3 of Recommendation
(EAR)
Ages 4-8
Ages 9-13
Vitamin C
22 mg/day
Vitamin AA
275 mcg/day 445
(RAE)
39 mg/day
Ages 4-8
Ages 9-13
7.3 mg
13 mg
91.7 mcg
148.3 mcg
3.3 mcg
3.3 mcg
53.3 mcg
83.3 mcg
mcg/day
(RAE)
Vitamin D
10 mcg/day
10 mcg/day
Folate
160 mcg/day 250
mcg/day
Thiamin
0.5 mg/day
0.7 mg/day
0.17 mg
0.23 mg
Riboflavin
0.5 mg/day
0.8 mg/day
0.17 mg
0.27 mg
Vitamin B6
0.5 mg/day
0.8 mg/day
0.17 mg
0.27 mg
Vitamin B12
1.0 mcg/day
1.5 mcg/day
0.33 mcg
0.5 mcg
Calcium
800 mg/day
1100
266.7 mg
366.7 mg
mg/day
Iron
4.1 mg/day
5.9 mg/day
1.37 mg
2.0 mg
SodiumB
1200
1500
400 mg
500 mg
mg/day
mg/day
A Vitamin
B Sodium
A recommendations are expressed as retinol activity equivalents (RAEs)
is expressed as an AI value rather than an EAR.
Graph 4.1 shows that school lunches are generally suffice in each of the nutrients acknowledged.
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Graph 4.1: Extent to Which Lunches’ Average Micronutrient Content Met the Minimum
Standard
Discussion: Despite the lunches providing fewer calories than are recommended for consumption by
school-aged children, only two micronutrients showed to be under the recommended amount: Vitamin D
and calcium. A brief statement will outline the importance of each micronutrient, and a more extensive
explanation will be given regarding vitamin D and calcium, as well as sodium.
Vitamin C: Humans are one of few mammals unable to synthesize vitamin C, making it an important
dietary vitamin. Among its roles are antioxidant activity, and synthesis of collagen, hormones, and
neurotransmitters (Gropper et al., 2009; Whitney & Rolfes, 2011).
Vitamin A: A versatile, fat-soluble vitamin, Vitamin A promotes vision, plays a role in the health of
epithelial tissue and skin, and supports growth (Whitney & Rolfes, 2011). Forms of vitamin A include
retinyl esters in animal foods and beta-carotene in plant foods, which are then transformed to retinol,
retinal, and retinoic acid in the body. Retinol activity equivalents (RAEs) are how dietary vitamin A is
most accurately measured.
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Folate: Folate deficiency impairs cell division and protein synthesis; for this reason, it is critical that
growing children receive adequate folate (Whitney & Rolfes, 2011). A lack of folate may also be related to
premature coronary artery disease, among other conditions (Gropper et al., 2009).
Thiamin: Thiamin is especially important in the body’s ability to use energy (Gropper et al., 2009).
Generally, thiamin is not a nutrient of concern for deficiency in North America (Whitney & Rolfes, 2011).
Riboflavin: Milk and milk products are very high in riboflavin, whose role also relates to energy
metabolism (Whitney & Rolfes, 2011). A deficiency in riboflavin almost always occurs alongside other
nutrient deficiencies, usually due to an overall lack of kilocalories.
Vitamin B6: Vitamin B6 plays a role in amino acid and fatty acid metabolism (Whitney & Rolfes, 2011).
Without vitamin B6, red blood cell production fails to efficiently occur.
Vitamin B12: Dietary vitamin B12 is needed in very small amounts, yet plays a significant role in
synthesizing new cells, maintaining nerve cells, and breaking down some fatty acids and amino acids.
Vitamin B12 and folate are closely associated in the roles that they perform in the body (Whitney & Rolfes,
2011).
Iron: Iron deficiency, though prevalent in the toddler- and pre-school-age years, declines during schoolage years, yet remains a nutrient of concern in some children. Meats, fortified breakfast cereals, and dry
beans and peas are sources of iron that are important to include in children’s diets (Brown, 2011). Iron is
part of the protein that carries oxygen in the blood (Whitney & Rolfes, 2011).
Vitamin D: Vitamin D is unique due to the fact that can be synthesized by the body. There are very few
food sources of vitamin D; sources that exist include fortified milk and margarine, veal, beef, egg yolks,
liver, and fatty fish and fish oils (Whitney & Rolfes, 2011). The active form of vitamin D is a hormone,
which circulates in the body, causing responses in various areas, namely, the intestines, the kidneys, and
the bones (Whitney & Rolfes, 2011). Bone growth is a primary role of vitamin D’s action, which is why it is
important that children obtain adequate vitamin D. As stated, vitamin D may be synthesized by the skin;
however, people with darker skin pigmentation are less efficient at synthesizing the active form of vitamin
D from sunlight. Limited sun exposure and the use of sunscreen, along with few existing food sources of
vitamin D, cause vitamin D deficiency in many children (Gropper et al., 2009). Because it is difficult to
obtain adequate vitamin D through food sources, it is not surprising that the school lunches are low in
vitamin D content. Milk is one of the most significant sources of vitamin D; hence milk remains a
significant component of school lunch programs.
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Calcium: Calcium and vitamin D work closely together in the bone mineralization process, which again
reinstates the necessity of each in children’s diets. Milk and dairy products are the main food sources of
calcium. It is recommended that children consume between two and four servings of milk and alternatives
each day. An 8-ounce (250 ml) glass of milk, 175 grams (175 ml) of yogurt, or 1.5 ounces of cheese
constitutes a serving of milk (Health Canada, 2007). Calcium may be low in school lunches due to the fact
that many children are not consuming the full 8-ounce amount of milk; furthermore, single-serving
containers of yogurt – commonly served at some schools – are portioned out in amounts between 100 and
110 grams, so will not provide a full serving of milk and alternatives. Cheese and other milk products may
be more expensive items that are used in moderation. Lastly, many children have developed milk
intolerances, making it difficult to obtain needed amounts of calcium from food sources. Inadequate
calcium intake during the period of bone mineralization (until 30 years old) is a concern due to the high
incidence of osteoporosis among elderly women. It has been shown that present bone density and past
calcium intake are significantly correlated (Gropper et al., 2009).
Sodium: Despite its important role in the body, sodium differs from other nutrients in that its Upper Level
(UL) value – that amount which may incur health risks – remains only slightly above the AI value.
Children ages 4-8 years and 9-13 years are not to exceed 1900 and 2200 mg sodium per day, respectively
(Health Canada, 2012). According to the AI, children are to consume 400 and 500 mg sodium/lunch (per
respective age group), yet the UL states that children are not to consume more than 633.3 and 733.3 mg
sodium/lunch (per respective age group). Results from the Canadian Community Health Survey show that
93% of children aged 4-8 years exceed the UL for sodium (Health Canada, 2012). Foods such as breads,
processed meats, and soups contribute significantly to one’s sodium intake. Average sodium content in
lunches served to 4-8 year-olds was found to be 720.1 mg, while that of the lunches served to 9-13 yearolds was found to be 754.1 mg; both exceed the UL. Though sodium is difficult to reduce, schools should
consider using low-sodium broths and soup-bases, eliminate any added salt from recipes, and limit the
use of processed meats and commercially-prepared breads, instead finding lower-sodium replacements.
Conclusion
It is evident that schools utilizing Chep’s support are striving to serve healthy lunches to children
in compliance with the vision shared between the schools and Chep. Significant differences were not
observed between the nutrition content in lunches served between Saskatoon’s two school divisions. After
examining the average food group and nutrient content of school lunches, key issues identified include
less than one serving of milk and alternatives and meat and alternatives in school lunches, as well as
inadequate total energy, fibre, vitamin D, and calcium. As stated, many schools serve second helpings of
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lunches to children; therefore, actual amounts of the nutrients of concern may be higher than values
stated in some children’s diets. Overall, children are benefiting from school lunch programs by consuming
generally nutritious foods which meet a significant amount of their nutrient needs.
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Appendices
Appendix 1: School Lunch Meals
School Code
Lunch Items Collected
Translated to Food Processor
Data
School A
Chili: Whole Recipe
Of Chili, each child served:
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
2 large blocks lean ground beef (1 kg

53.8 ml lean ground beef
each)

9.3 ml onion

3 onions

21.9 ml sweet pepper

6 sweet peppers

22.3 ml canned tomatoes

2 large cans diced tomatoes (796 ml

25.5 ml canned mushrooms
each)

15.9 ml condensed tomato

3 cans mushrooms (400 g each)

4 cans condensed tomato soup (284

30.2 ml canned kidney beans
ml each)

6.6 ml pureed lentils

4 cans kidney beans (540 ml each)

43.1 ml pork ‘n beans

2 cups cooked, pureed lentils

0.2 ml oregano

Large can pork ‘n beans (3081 ml)

0.2 ml basil

1 tbsp oregano

1.3 ml chili powder

1 tbsp basil

1.3 ml garlic powder

6 tbsp chili powder

0.4 ml salt

6 tbsp garlic powder

1.7 ml vinegar

2 tbsp salt

0.2 ml pepper

1/2 cup vinegar

1 tbsp pepper
Also served:
Served with:

1 piece whole wheat bread

1/2 orange, apple, or banana

1 piece whole wheat bread
(choose apple; seems most

1/2 whole fruit: Orange, apple, or
common)

banana

School B
soup
177 ml 2% milk
6 oz. 2% milk
Beef Lentil Soup: 1-Cup Serving
Of Beef Lentil Soup, each child

Half beef broth

15 ml potato

118 ml beef broth

5 ml cooked lentils

15 ml potato

Rest: Carrots, celery, tomatoes (more

5 ml cooked lentils
tomatoes than carrots and celery)

45 ml tomatoes

25 ml celery

29 ml carrots
served:
Also Served:

2 soda crackers (white, salted)
Also Served:


1.5 oz cheddar cheese

1/2 cup veggies:
o
59 ml cucumber slices
18-
2 soda crackers (white,
salted)

1.5 oz cheddar cheese

1/2 cup veggies:
CHEP Good Food Inc
What’s Being Served?
June, 2012
o
59 ml carrot slices

1.5 tbsp Ranch dressing

118 ml 2% milk for Pre-K, K, & Gr. 1
o
59 ml cucumber
o
59 ml carrot

22.5 ml Ranch dressing

118 ml 2% milk for Pre-K, K,
& Gr. 1
School C
Hamburger & Macaroni Casserole with
Of Hamburger & Macaroni Casserole
Lentils: 1.5 Cup Serving
with Lentils, each child served:

177 ml white macaroni

1/2 white macaroni

44.4 ml lean ground beef

1/8 lean ground beef

44.4. ml cooked lentils

1/8 lentils

2.5 ml garlic powder

1/4 carrots, celery, pepper, onion,

2.5 ml black pepper
garlic, tomato

21 ml carrots
Cheese: 1/8 cup shredded per serving

21 ml celery

21 ml onion

21 ml tomato

30 ml shredded cheddar

cheese
Also Served:
Also Served:

1 apple

1 apple

1 carton yogurt (100 g, fruit-

100 g yogurt, fruit-flavoured
flavoured)

(2-4% M.F.)
6 oz. 2% milk

177 ml 2% milk (for younger
children, older children
alternate milk with yogurt)
School D
Soup: 6 oz. Bowl (2 oz. liquid and spices, 4 oz.
other items)
Of soup, each child served:

0.5 ml thyme

1/6 lentils

0.5 ml oregano

1/6 tomatoes

0.5 ml basil

1/6 white macaroni

0.5 ml pepper

1/18 broccoli

0.5 ml sugar

1/18 carrot

6.5 ml chicken bouillon

1/18 celery

50 ml water

1/6 potato

19.7 ml lentils

Spices: Thyme, oregano, basil,

19.7 ml tomato
pepper, sugar

19.7 ml white macaroni
Water

6.6 ml broccoli

19-
CHEP Good Food Inc
What’s Being Served?
June, 2012

Chicken bouillon
Served With:
School E

6.6 ml carrot

6.6 ml celery

19.7 ml potato
Served With:

2 crackers (white, salted)

2 crackers (white, salted)

8 oz. 2% milk

237 ml 2% milk

1/2 cup oranges

118 ml orange pieces

Veggies – 2 pieces each

59 ml carrots
Hashbrown Casserole: Whole Recipe (12
Of Hashbrown Casserole, each child
Servings)
served:

Frozen hashbrowns (2 lbs)

85.1 ml hashbrowns

1 can mushroom soup (284 ml)

23.7 ml mushroom soup

1/2 cup margarine

9.8 ml margarine

1 cup sour cream

19.8 ml sour cream

1/2 cup onions

9.8 ml onions
Served With:
Served With:

Orange slices – 2 each

1/4 orange

1 serving yogurt

100 g yogurt (sweetened, 24%)


Pizza bun
o
Whole wheat bun/bagel
o
1 whole wheat bun
o
1 tbsp tomato sauce
o
15 ml tomato sauce
o
1 slice pepperoni
o
1 slice pepperoni
o
1 slice cheese
o
1 slice cheese



Pizza bun
Fruit Crisp
Fruit Crisp: Whole Recipe (8
o
1/2 apple
servings)
o
14.8 ml peach
o
4 apples
o
14.8 ml blueberries
o
1/2 cup peaches
o
14.8 ml white flour
o
1/2 cup blueberries
o
14.8 ml margarine
o
1/2 cup flour
o
14.8 ml sugar
o
1/2 cup margarine

23.6 ml tomato
o
1/2 cup oats

23.6 ml cucumber
o
1/2 cup sugar

23.6 ml snap peas

23.6 ml carrots

23.6 ml celery
1/2 cup tomato, cucumber, snap peas,
carrots, celery
20-
CHEP Good Food Inc
What’s Being Served?
School F
June, 2012
Chili: 6 oz. Serving
Of Chili, each child served:

1/4 lean ground beef

44.3 ml lean ground beef

1/4 kidney beans

44.3 ml kidney beans

1/8 pureed lentils

22.1 ml pureed lentils

1/8 corn

22.1 ml corn

1/4 celery, tomato, & onion

14.8 ml celery

Chili powder

14.8 ml tomato

14.8 ml onion

2.5 ml chili powder
Served With:
School G
Served With:

1-2 slices whole wheat bread

2 slices whole wheat bread

1 tsp margarine

10 ml margarine

Apple or orange

Apple

6 oz. 2% milk (+ seconds)

177 ml 2% milk (+ seconds)
Beef Noodle Soup: 6 oz. Serving for Younger
Of Beef Noodle Soup, each child
Children; 10 oz. Serving for Older Children
served:

1/2 whole wheat egg noodles


1/2 tsp onions

1 tsp celery

1.8 OR 3 ml onion

1 tsp lentils

2.6 OR 6 ml celery

1/2 tsp carrots

2.6 OR 6 ml lentils

Tomato sauce

1.8 OR 3 ml carrots

Beef broth

7.1 OR 11.8 ml beef

2 tsp beef

35.4 OR 59.2 ml tomato
88.5 OR 148.1 ml whole
wheat egg noodles
sauce

35.4 OR 59.2 ml beef broth
Served With:
School H

Whole wheat bun

1 tsp margarine
Pasta Salad: 1.5 Cup Serving
Served With:

Whole wheat bun

5 ml margarine
Of Pasta Salad, each child served:

5/8 white macaroni

221.9 ml white macaroni

2 tbsp mayonnaise, yogurt, & vinegar

15 ml mayonnaise
dressing per cup pasta salad

15 ml plain yogurt

1/8 mixed vegetables

15 ml vinegar

1/4 tuna, canned

44.4 ml mixed vegetables

88.8 ml canned tuna
21-
CHEP Good Food Inc
What’s Being Served?
June, 2012
Served With:
Served With:

1/2 apple or orange

1/2 apple or orange

1/2 cup carrots

118 ml carrots

Tomato slice – 1 each

28 g tomato

Milk: 6 oz. 2% for younger children

177 ml 2% milk (younger
children only)
School I
Salad: 3/4 Cup Serving
Of salad, each child served:

5/6 iceberg lettuce

147.5 ml iceberg lettuce

1/18 cauliflower

9.8 ml cauliflower

1/18 broccoli

9.8 ml broccoli

1/18 grated carrots

9.8 ml grated carrots

2 tbsp cheddar cheese

30 ml grated cheddar cheese

1 tbsp Ranch dressing

15 ml Ranch dressing
Served With:
Served With:
2 boiled eggs

1 or 2 boiled eggs

1 slice watermelon

1 slice watermelon

1 bought commercial

1 bought commercial sandwich cookie

Whole wheat bun with 1 tsp

1 whole wheat bun
margarine

5 ml margarine
8 oz. 2% milk

237 ml 2% milk

School J

Egg Salad: Whole Recipe
sandwich cookie
Of egg salad, each child served:

3 dozen eggs

0.4 hard-boiled egg

2 cups pureed beans

4.7 ml pureed beans

1 tbsp pepper

0.2 ml pepper

Pinch salt

0.003 ml salt

1 tbsp onion powder

0.2 ml onion powder

1 cup salad dressing (white, whipped)

2.4 ml salad dressing

1 cup mayonnaise

2.4 ml mayonnaise
Also Served:


1-2 slice(s) whole wheat bread

1/8 cantaloupe

1 slice whole wheat bread

1/2 cup salad:

1/8 cantaloupe
Also served:
o
3/4 romaine lettuce

88.5 ml romaine lettuce
o
1/16 carrots

7.4 ml carrots
o
1/16 peppers

7.4 ml peppers
o
1/16 cauliflower

7.4 ml cauliflower
22-
CHEP Good Food Inc
What’s Being Served?
June, 2012
o
School K
1/16 tomatoes
7.4 ml tomatoes

1 tbsp half Ranch, half water

7.5 ml Ranch dressing

6 oz. 2% milk (+ seconds)

7.5 ml water

177 ml 2% milk (+ seconds)
Salad Bar: Self-Serve
Of Salad Bar, assume each child

Broccoli

Baby tomatoes

88.8 ml broccoli

Cucumbers

88.8 ml baby tomatoes

Carrots

88.8 ml cucumbers

Seed Mixture: Sunflower seeds,

88.8 ml carrots
pumpkin seeds

118 ml grapes

Grapes

15 ml sunflower seeds

Apples

15 ml pumpkin seeds

Bananas

1 apple

Whole wheat buns with margarine

1 whole wheat bun

5 ml margarine

3/4 cup bean salad:
served:
Bean Salad:
School L


5/8 mixed beans

1/8 red pepper

1/8 corn

1/16 onion
o
22.1 ml red pepper

1/16 dressing: oil, vinegar, sugar, salt,
o
22.1 ml corn
pepper
o
11.1 ml onion
o
0.5 ml salt
o
0.5 ml pepper
o
3.4 ml oil
o
3.4 ml vinegar
o
3.4 ml sugar
o
110.6 ml mixed
beans
Hamburger Soup: 6 oz. Serving for Younger
Of Hamburger Soup, each child
Children; 8 oz. Serving for Older Children
served:

1/6 lean ground beef

29.5 OR 39.5 ml ground beef

1/6 white macaroni

29.5 OR 39.5 ml white

1/6 mixed vegetables

Bouillon powder

Salt & Pepper

Water
macaroni

29.5 OR 39.5 ml mixed
vegetables
23-

5 OR 6.7 ml bouillon powder

83.5 OR 111.8 ml water

0.5 OR 0.7 ml salt
CHEP Good Food Inc
What’s Being Served?
June, 2012

0.5 OR 0.7 ml pepper
Also Served:
Also Served:
School M

2 crackers (white, salted)

2 crackers (white, salted)

118 ml 2% milk

4 oz. 2% milk (+ seconds)

118 ml orange pieces

1/2 cup banana or orange
Ham Sandwich: Half Sandwich/Child
Each child served:

1 slice whole wheat bread

1 slice whole wheat bread

1 tsp margarine

5 ml margarine

1 slice deli ham

1 slice deli ham
Served With:
Served With:

1/2 cup cauliflower, broccoli, carrots

39.3 ml cauliflower

3/4 paper cup yogurt (Co-op Gold)

39.3 ml broccoli

4 oz. 2% milk (+ seconds)

39.3 ml carrots

1/2 – 3/4 fruit (orange/apple)

144 ml sweetened yogurt (24%)
School N

118 ml 2% milk (+ seconds)

1/2 apple
Spaghetti & Meat Sauce: 1 Cup Spaghetti + 6
Of the Spaghetti & Meat Sauce, each
oz. Ladel Sauce
child served:

8 oz. whole grain spaghetti (+

seconds)

(+ seconds)
Sauce:

118 ml ground beef

29.6 ml packaged spaghetti
o
4 oz. ground beef
o
1 oz. packaged sauce
o
1.5 oz. tomatoes

44.4 ml tomatoes
o
0.5 oz. sweet pepper

14.8 ml sweet pepper
Also Served:
School O
237 ml whole grain spaghetti
sauce
Also Served:

1/2 cup carrots

118 ml carrots

1/2 cup watermelon or orange

118 ml watermelon

6 oz. 2% milk (+ seconds)

177 ml 2% milk (+ seconds)

1 slice whole wheat bread

1 slice whole wheat bread

1 tsp margarine

5 ml margarine

2.5 ml garlic powder

2.5 ml garlic powder
Hamburger Casserole: 4 oz. Serving for
Of Hamburger Casserole, each child
Younger Children; 6 oz. Serving for Older
served:

Children
24-
19.7 OR 29.5 ml mixed
CHEP Good Food Inc
What’s Being Served?
June, 2012

1/6 mixed vegetables

1/2 white rice

59 OR 88.5 ml white rice

1/6 extra lean ground beef

19.7 OR 29.5 ml extra lean

1/6 condensed tomato soup
vegetables
ground beef

19.7 OR 29.5 ml condensed
tomato soup
Served With:
Served With:
1/2 cup carrots, cucumbers, &

39.3 ml carrots
cauliflower

39.3 ml cucumbers

2 tbsp Ranch dressing

39.3 ml cauliflower

1 slice whole wheat bread

30 ml Ranch dressing

1 tsp margarine (non-hydrogenated)

1 slice whole wheat bread

6 oz. 2% milk

5 ml non-hydrogenated

margarine

School P
Sandwiches: 1 Serving = 1 Sandwich
177 ml 2% milk
Each child served:

2 slices whole wheat bread

2 slices whole wheat bread

1 tsp margarine

5 ml margarine

1 slice tomato

28 g tomato

2 leaves iceberg lettuce

2 leaves iceberg lettuce

1 tsp ketchup

5 ml ketchup

1 tsp mustard

5 ml mustard

1 slice cheese

21 g cheese

1 slice ham

1 slice ham
Served With:

Served With:

Spinach Salad (0.5 cup Serving for
Spinach Salad
o
Younger Children; 1.5 Cup Serving for
spinach
Older Children)
School Q
o
o
3/4 spinach
o
1/8 tomato
o
1/8 cucumber
o
1-1.5 tbsp Ranch dressing

8 oz. 2% milk

1/4 fruit – apple
88.5 OR 266.6 ml
14.8 OR 44.4 ml
tomato
o
14.8 OR 44.4 ml
cucumber
o
7.5 OR 15 ml Ranch
dressing
Corn Chowder: Whole Recipe (32 L)
25-

237 ml 2% milk

1/4 apple
Of Corn Chowder, each child served:
CHEP Good Food Inc
What’s Being Served?
June, 2012

6 onions

11.5 ml onions

1 head celery

7.7 ml celery

20 cups mashed potatoes

40.8 ml mashed potatoes

2 lbs bacon

13.8 ml bacon

2 kg corn

24.8 ml corn

2.84 L cream corn

24.4 ml cream corn

2 L half ‘n half cream

17.2 ml half ‘n half

10 L water

86 ml water

1 L whipping cream

8.6 ml whipping cream

1 cup chicken bouillon

2.0 ml chicken bouillon
Served With:
Served With:

1 slice whole wheat bread

1 tsp margarine – non-hydrogenated

Fruit Salad: 4 oz. serving

School R

1 slice whole wheat bread

5 ml non-hydrogenated
margarine

39.3 ml honeydew
o
Honeydew

39.3 ml watermelon
o
Watermelon

39.3 ml strawberries
o
Strawberries

118 ml 2% milk (+ seconds)
4 oz. 2% milk (+ seconds)
Peanut Butter & Jelly Sandwich: 1 Sandwich =
Each child served:
1 Serving

2 slices whole wheat bread

2 slices whole wheat bread

15 ml peanut butter

1 tbsp peanut butter

30 ml strawberry jam

2 tbsp strawberry jam
Served With:
Served With:

1 apple

1 orange or apple

39.3 ml carrots

1/2 cup carrots, celery, cucumber

39.3 ml celery

8 oz. 2% milk (+ seconds)

39.3 ml cucumber

237 ml 2% milk
26-
CHEP Good Food Inc
What’s Being Served?
June, 2012
Appendix 2: Food Grouping Spreadsheets by Age Category
2.1 Younger Children Spreadsheet
Vegetables & Fruit Grain Products Milk & Alternatives Meat & Alternatives
School A
1.24
1
0.75
0.67
School B
1.48
0.25
1.5
0.03
School C
1.72
1.5
1.64
0.6
School D
1.77
0.42
1
0.11
School E
2.44
1.2
1.18
0.37
School F
1.95
2
0.75
0.86
School G Younger
0.36
1.75
0
0.07
School H
1.63
1.9
0.83
0.75
School I
1.74
1
1.32
1
School J
1.49
1
0.75
0.28
School K
3.71
1
0
1.12
School L Younger
1.25
0.5
0.5
0.25
School M
1.01
1
1.3
0.37
School N
2.26
3
0.75
1
School O Younger
0.76
1.5
0.75
0.17
School P Younger
1.12
2
1.42
0.37
School Q
1.94
1
0.61
0.62
School R
1.51
2
1
0.5
27-
CHEP Good Food Inc
What’s Being Served?
June, 2012
2.2 Older Children Spreadsheet
School A
School B
School C
School D
School E
School F
School G Older
School H
School I
School J
School K
School L Older
School M
School N
School O Older
School P Older
School Q
School R
Vegetables & Fruit Grain Products Milk & Alternatives Meat & Alternatives
1.24
1
0.75
0.67
1.48
0.25
1.5
0.03
1.72
1.5
1.64
0.6
1.77
0.42
1
0.11
2.44
1.2
1.18
0.37
1.95
2
0.75
0.86
0.61
2.26
0
0.13
1.63
1.9
0.83
0.75
1.74
1
1.32
1
1.49
1
0.75
0.28
3.71
1
0
1.12
1.33
0.58
0.5
0.33
1.01
1
1.3
0.37
2.26
3
0.75
1
0.88
1.75
0.75
0.25
2.13
2
1.42
0.37
1.94
1
0.61
0.62
1.51
2
1
0.5
28-
CHEP Good Food Inc
What’s Being Served?
June, 2012
Appendix 3: Energy & Macronutrients Spreadsheet (All Ages)
School A
School B
School C
School D
School E
School F
School G Younger
School G Older
School H
School I
School J
School K
School L Younger
School L Older
School M
School N
School O Younger
School O Older
School P Younger
School P Older
School Q
School R
Energy (kcal) Protein (g) Carbohydrates (g)
369.18
21.5
52.99
419.84
18.38
22.64
604.71
28.61
88.87
258.14
12.77
39.05
838.3
20.51
110.2
507.39
22.38
69.9
308.34
11.12
51.33
373.15
14.65
63.28
510.36
28.96
72.47
746.93
32.8
74.29
278.21
12.87
31.71
683.25
23.36
108.8
207.44
10.67
26.4
238.07
12.54
29.38
457.75
17.57
59.7
618.28
32.21
75.87
449.81
14.08
43.19
497.87
16.23
51.15
525.31
24.19
48.82
572.35
25.21
51.55
343.47
11.53
41.42
556.22
18.64
90.95
29-
Fat (g) Fibre (g)
9.74
7.77
29.02
2.58
15.72
6.93
6.29
3.96
37.49
10.37
17.76
8.6
8
7.37
8.77
9.03
12.11
6.15
37.01
6.87
11.99
3.61
22.1
19.33
6.89
2.53
8.16
2.93
17.34
4.43
22.9
9.47
25.54
4.09
26.38
4.58
27.44
6.02
31.37
6.95
16.45
4.52
15.81
8.86
CHEP Good Food Inc
What’s Being Served?
June, 2012
Appendix 4: Micronutrients Spreadsheet (All Ages)
4.1 Calcium, Vitamin A, Thiamin, Riboflavin, & Vitamin B6
School A
School B
School C
School D
School E
School F
School G Younger
School G Older
School H
School I
School J
School K
School L Younger
School L Older
School M
School N
School O Younger
School O Older
School P Younger
School P Older
School Q
School R
Calcium (mg) Vit. A (RAE) Thiamin (mg) Riboflavin (mg) Vit. B6 (mg)
297.2
146.37
0.32
0.57
0.44
508.35
475.39
0.17
0.52
0.26
508.16
237.07
0.49
0.84
0.48
357.25
362.1
0.27
0.58
0.3
394.84
431.87
0.31
0.45
0.3
297.52
222.6
0.42
0.62
0.45
40.04
60.08
0.08
0.07
0.1
51.78
68.25
0.13
0.12
0.17
294.49
594.14
0.46
0.62
0.42
496.56
496.45
0.3
1.12
0.37
268.25
347.91
0.25
0.55
0.25
145.95
410.64
0.33
0.32
0.58
185.46
128.52
0.18
0.35
0.16
189.88
148.07
0.2
0.37
0.18
398.98
273.62
0.28
0.63
0.31
298.33
587.24
0.44
0.67
0.62
269.31
322.93
0.27
0.5
0.3
274.85
344.15
0.29
0.53
0.34
509.59
318.99
0.37
0.73
0.31
538.85
435.83
0.41
0.78
0.38
212.12
184.57
0.26
0.39
0.3
368.33
272.57
0.36
0.68
0.4
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What’s Being Served?
June, 2012
4.2 Vitamin B12, Vitamin C, Vitamin D, Folate, Iron, & Sodium
School A
School B
School C
School D
School E
School F
School G Younger
School G Older
School H
School I
School J
School K
School L Younger
School L Older
School M
School N
School O Younger
School O Older
School P Younger
School P Older
School Q
School R
Vit. B12 (mcg) Vit. C (mg) Vit. D (mcg) Folate (DFE) Iron (mg) Sodium (mg)
1.37
33.96
2.15
63.61
4.64
933.42
1.07
12.3
1.39
44.11
1.87
1050.98
1.82
16.84
2.11
229.87
4.31
287.76
1.13
43.08
2.63
96.47
2.01
714.34
0.73
58.11
3.23
83.27
4.45
1135.54
1.29
11.23
3.36
102.39
4.09
693.77
0.12
2.42
0.66
33.4
3.29
746.43
0.2
4.08
0.68
43.32
4.14
958.63
1.64
14.5
3.14
188.07
3.17
471.81
2.41
26
4.59
97.32
4.53
911.55
1.1
42.33
2.28
66.66
1.83
363.45
0
86.09
0.64
179.75
8.2
728.47
0.98
37.49
1.47
69.05
1.34
817.78
1.12
38.31
1.52
79.37
1.66
1073.92
1.21
33.18
2.11
49.04
1.4
649.04
2.41
34.34
3.17
38.36
4.75
536.43
1.14
12.88
2.67
32.36
2.05
665.35
1.23
13.87
2.7
35.57
2.39
729.73
1.33
12.37
3.47
65.12
2.83
1055.33
1.36
22.24
3.47
110.27
3.59
1134.55
0.72
26.89
2.43
43.08
1.55
752.64
1.13
12.82
2.62
62.64
2.77
447.08
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CHEP Good Food Inc
What’s Being Served?
June, 2012
Reference List
Brown, J. (2011). Nutrition Through the Life Cycle.(4th ed.). Belmont. Wadsworth, Cengage Learning.
Chep Good Food, Incorporated. Chep’s Mission. Retrieved from http://www.chep.org/mission.html
Chep Good Food, Incorporated. Children’s Nutrition Programs. Retrieved from
http://www.chep.org/cnp/index.html
Dietitians of Canada. WHO Growth Charts Adapted for Canada. Retrieved from
http://www.dietitians.ca/Secondary-Pages/Public/WHO-Growth-Charts.aspx
ESHA’s Food Processor, Version 9.
Gropper, S., Smith, J., & Groff, J. (2009). Advanced Nutrition and Human Metabolism. (5th ed.). Belmont.
Wadsworth, Cengage Learning.
Health Canada. (2010). Dietary Reference Intakes. Retrieved from http://www.hc-sc.gc.ca/fnan/nutrition/reference/table/index-eng.php
Health Canada. (2007). Eating Well with Canada’s Food Guide. Retrieved from http://www.hcsc.gc.ca/fn-an/food-guide-aliment/index-eng.php
Health Canada. (2010). Vitamin D & Calcium. Retrieved from http://www.hc-sc.gc.ca/fnan/nutrition/vitamin/vita-d-eng.php
Health Canada. (2012). Sodium in Canada. Retrieved from http://www.hc-sc.gc.ca/fnan/nutrition/sodium/index-eng.php
Saskatchewan Ministry of Health. Healthy Foods for My School. (2008). Retrieved from
http://www.health.gov.sk.ca/healthy-foods-school
Saskatchewan Ministry of Education. Nourishing Minds: Eat Well, Learn Well, Live Well. (2009).
Retrieved from http://www.education.gov.sk.ca/nourishing-minds/.
Statistics Canada. Household Food Insecurity, 2007-2008 data. (2010). Retrieved from
http://www.statcan.gc.ca/pub/82-625-x/2010001/article/11162-eng.htm
Whitney, E. & Rolfes, S. (2011). Understanding Nutrition. (12th ed.). Belmont. Wadsworth , Cengage
Learning.
World Food Summit: World Health Organization. Food Security. (2012). Retrieved from
http://www.who.int/trade/glossary/story028/en/
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CHEP Good Food Inc