1 ADMINISTRATIVE PROCEDURE Approval Date Replacing January 2012 All previous procedures Review Date Page of 23 Contact Person/Department Director of Education Identification NUTRITION CREATING A HEALTHY ENVIRONMENT NUTRITION 1.0 PURPOSE Trillium Lakelands District School Board believes consistent healthy eating messagess and healthy food choices are important in order to promote a positive effect on health, growth and intellectual development. 1.1 Trillium Lakelands Districtt School Board recognizes: the direct relationship betweenn healthy eating of our students and their academic achievement; that healthy eating helps to support student learning; that healthy eating enhances physical, emotional, social, and intellectual development; that well-nourished students are able to concentrate better, retain and apply information more effectively, and are more likely to demonstrate positive behaviours and relationships with peers; that students across our system from all backgrounds and circumstances do not consistently receivee adequate nutrition to support their learning and developmental needs, and that this may inhibit levels of achievement and well-being among students in our schools. 1.2 Trillium Lakelands Districtt School Board is committed to ensuring that consistent healthy eating messages and healthy food choices are promoted in our worksites. Trillium Lakelands District School Board will: model healthy food and beverage choices; provide opportunities for staff wellness. 1.3 The Board is therefore committed to ensuring that students and staff have equitable access to healthy food choices, and that they have opportunities to develop an appreciation for the value of proper nutrition as an integral part of their present andd future lives.
2 NUTRITION CREATING A HEALTHY NUTRITION ENVIRONMENT REFERENCES AND RELATED DOCUMENTS 2.1. Related Board Policies and Procedures are: TLDSB Fundraising Policy ES-5005 and Procedure ES-5006, Feb TLDSB Anaphylactic Reactions Procedure OP Related Ministry of Education Documents: Ministry of Education Policy/Program Memorandum No. 150 School Food and Beverage Policy (PPM 150) Ontario Curriculum: Health and Physical Education, Family Studies 2.3. Relevant sections of the Education Statutes and Regulations of Ontario S.265 Duties of Principals: Care of Pupils 2.4. Other Resources: Call to Action: Creating a Healthy School Nutrition Environment, Ontario Society of Nutrition Professional in Public Health School Nutrition Workgroup Steering Committee, Ontario Physical and Health Education Association (OPHEA) - Health and Physical Education Curriculum Support binders, - Grade Eating Well with Canada s Food Guide, Health Canada, TERMS AND DEFINITIONS 3.1. Healthy choices are food and beverages of maximum nutritional value. These foods are: Good or excellent sources of important nutrients (e.g., vitamins, minerals, protein and fibre); Generally low in added fat, sugar and/or salt; Found within one of the four food groups in Eating Well with Canada s Food Guide; Generally whole grains, vegetables and fruit, low fat milk products and lean meats and alternatives For a listing of healthy food and beverage choices, please see Appendix A entitled Healthy Food Choices for Special School Events and Alternative Reward Ideas
3 NUTRITION CREATING A HEALTHY NUTRITION ENVIRONMENT Unhealthy choices are food and beverages of minimal nutritional value. These foods: May provide few nutrients but are generally high in fat, added sugar, salt, caffeine and/or calories; Tend to be highly processed with added colouring, deep fried, high in hydrogenated fats or contain trans-fat. Trans fats are formed in foods when liquid fats are made into solid fats through a process called hydrogenation. Consumption of trans fat increases the risk of developing heart disease Are classified as not permitted for sale according to PPM ADMINISTRATIVE PROCEDURE 4.1 NUTRITION EDUCATION A sequential, comprehensive nutrition education curriculum shall begin in kindergarten and continue through secondary school. This education shall include the curriculum expectations as outlined in the Ontario Curriculum as well as opportunities presented by planned events and incidents in the classroom Staff are encouraged to model healthy eating practices, especially when students are present The principal will form partnerships with the local Health Unit dieticians in an ongoing effort to educate staff, parents, and the school community about: a) School food and beverage policy (PPM 150); b) Healthy fundraising; c) student nutrition programs; d) any other nutrition related questions The principal will encourage teaching staff to involve the Health Unit dieticians to support and provide resources and consultation for the delivery of curriculum related to nutrition Each school will encourage parental engagement in making changes to reflect a healthy school nutrition environment. 4.2 NUTRITION PRACTICES IN TLDSB When food is provided at meetings, workshops, school council, etc., healthy food and beverage choices must be available If food is used as part of a classroom celebration, staff members are expected to emphasize healthy food and beverage choices Food should not be used as a reward or incentive for positive classroom behaviour, achievement or participation.
4 NUTRITION CREATING A HEALTHY NUTRITION ENVIRONMENT When food is provided at school/board sponsored special events, healthy food and beverage choices will be encouraged. Please see Appendix A and B When food is sold at school/board sponsored special events, food and beverage choices must comply with School Food and Beverage Policy (PPM 150). 4.3 MONITORING COMPLIANCE The principal shall ensure that existing school policies/guidelines related to the sale of food and beverages in schools meet the requirements of the School Food and Beverage Policy (PPM 150) The principal shall communicate the status of compliance to the School Food and Beverage Policy (PPM 150) Please see Appendix D TLDSB will monitor compliance of Food Service Providers under contract by the Board All other food service providers contracted by the school must report compliance to the Board. Please see Appendix D. 4.4 STUDENT NUTRITION PROGRAMS The principal will encourage the development of a student nutrition program (healthy snacks, breakfast program) in his or her school. These programs will be developed in consultation with the school council and a public health dietician, Ministry of Children and Youth Services nutrition standards TLDSB will provide a mechanism to co-ordinate, review and evaluate the implementation and effectiveness of student nutrition programs in the system, and to make changes where necessary. 4.5 FUNDRAISING School sponsored fundraising activities should promote non-food items. Please see Appendix C School principals will ensure that food and beverages sold to students in order to raise funds complies with the School and Beverage Policy (PPM 150) Schools which have food and beverage vending machines must ensure that the items sold comply with the standards outlined in The Ministry of Education s School Food and Beverage Policy (PPM 150). Schools which have their own contract for these vending machines must report compliance with PPM 150 annually. Please see Appendix D. 4.6 FOOD SAFETY Trillium Lakelands District School Board recognizes that food allergies exist in our schools and work sites. Please refer to TLDSB Anaphylactic Reactions Procedure OP-6510
5 NUTRITION CREATING A HEALTHY NUTRITION ENVIRONMENT School principals must ensure that all food preparation follows safe food handling practices. Principals are encouraged to work with their local Health Unit to access food safety training and complete any necessary documentation to ensure the special event meets food safety standards. 5.0 APPENDICES 5.1 Appendix A Healthy Food Choices for Special School Events / Alternative Reward Ideas 5.2 Appendix B Meal Appeal Chart: Healthy Food Items for Special School Events 5.3 Appendix C Healthy Fundraising It is Possible 5.4 Appendix D Monitoring Compliance
6 Appendix A Healthy Food and Beverage Choices for Special School Events and Alternativ ve Reward Ideas An Implementation Resource for Nutrition Creating a Healthy Nutrition Environment Policy and Procedure: Table of Contents Introduction... 2 Guidelines for Coordinating Healthy Food and Beverage Items for Special Events... 2 Food and Beverage Items of Minimum Nutritional Value that Should Not be Served/Sold in the School or at Special School Events... 3 Food and Beverage Items of Maximum Nutritional Value that can be served/sold in the School or at Special School Events... 4 Snack Ideas (Dances, classroom celebrations, school open houses, Track and Field, Chess tournaments, funfairs, etc.) Food should not be used as a reward for good behavior... 9 Samples of beneficial (and inexpensive) rewards for children... 9 No Time, Volunteers, Kitchen Space to Try Some of These Healthy Food Suggestions Making sure the food you serve is safe Conclusion Healthy Recipes... 12
7 Appendix A An Implementation Resource for TLDSB Nutrition Policy and Procedure Introduction Schools are an ideal setting to promote healthy eating because children spend a significant amount of time there. School years are an influential time in a child s development, a time when lifelong eating patterns are formed (WHO, 1998). Students receivee nutrition education in the classroom (formal curriculum) and during school events that offer food (hidden curriculum) such as dances, track and field days, school nourishment programs, classroom celebrations, etc. It is essential that these food opportunities reinforce the healthy eating messagess that they learn in the classroom. When planning special events, celebrations or rewards thatt involve food in your school, refer to Board Policy and Procedure: Nutrition in TLDSB Schools ES-5050 & for appropriate choices. Guidelines for Coordinatin ng Healthy Food Items for Speciall Events When organizingg a special event or celebration in your school please refer to the following guidelines: Follow Eating Well with Canada s Food Guide and choose mostly foods of Maximum Nutritional Value* No foods of Minimumm Nutritional Value* should be offered Include a variety of fruit and vegetables Serve 100 % whole grain products Choose lean meats or alternatives Choose food items low in saturated and trans fat (% DV of 10% or less*) Offer water, milk (2% M.F. or less), or 100% fruit/vegetable juice *Foods of Maximum Nutritional Value: These foods are Good or excellent source of important nutrients (e.g., vitamins, minerals, protein and fibre). Generally low in added fat, sugar and/or salt. Found within one of the four food groups in Eating Well with Canada s Food Guide. Generally whole grains, vegetables and fruit, low fat milkk products and lean meats and alternatives. *Foods of Minimum Nutritional Value: These foods May provide few nutrients but are generally high in fat, added sugar, salt, caffeine and/or calories. Tend to be highly processed (e. g., with added colouring, deep fried, high in hydrogenated fats) *% Daily Value (DV): Read food labels! % D V on a label putss nutrients on a scale from 0% to 100%. This scale tells you if there is a little or a lot of a nutrient in one serving of a packaged food. *The School Food and Beverage Policy (PPM 150) is the minimum standard and allows schools up to a maximum of 10 special event days. The spirit of the TLDSB Nutrition Policy expects that schools will continue to create an environment where foods of maximum nutritional value are emphasized at all venues, through all programs and at all events.
8 Appendix A Food and Beverage Items of Minimumm Nutritional Value that Should Not be Served/Sold in the School or at Special School Events Food Mixed Foods/ Entrées Baked Goods Processed or Snack Foods Examples Hot dogs, corndogs or pogos Battered/breaded and fried items (e.g. French fries, fish, fish burgers or sticks, rib on a bun, onionn rings, chicken nuggets or burgers, chicken, zucchini, mushrooms, cheese) Processed, previously deep fried and oven-heated commercial products (e.g. chicken nuggets, chicken fingers, fries) Higher fat processed lunch meats (e.g. sausages, macaroni loaf, salami, pepperoni, bologna, wieners) Donairs Egg rolls Poutine Pastry-based pita pockets Sausage rolls Chicken wings Dried instant noodles and single serve driedd soup mixes Donuts Pastries turnovers, Danishes, croissants Cakes or cupcakes Tarts Pie Novelty Cakes Cookies with sweet filling, icing and/or chocolate Crisp rice cereal squares Granola bars dipped in chocolate or yogurt, or with chocolate chips, marshmallowss Candy hard, soft, chewy, etc. Liquorice Artificial fruit snacks and roll-ups Chocolate Gum (with sugar) Corn nuts Sesame snaps Fruit chips Fruit Jells or jellied desserts Popcorn Meal replacement bars, protein bars or energy bars Chips potato, corn, wheat or multigrain Cheesiest and flavoured puffs Chocolate bars
9 Appendix A Frozen Novelties Beverages Milkshakes (higher fat) Eggnogs Popsicles Freezies Sherbet Frozen novelties (e.g. drumsticks, ice cream) Hot chocolate made with water Meal replacement shakes or beverages Iced tea (all flavours) Energy drinks (e.g. Red Bull) or herbal drinks Pop - regular and diet Flavoured waters with added sugar Sports drinks Sweetened fruit beverages (e.g. drinks, aides, cocktails, punches) Sloshes (with added sugar) Lemonades Food for thought: Serving healthy foods makes a powerful statement. Action speakss louder than words. The following are suggestions to replacee the usual pepperoni pizzas, freezies, hot dogs, pop, chips etc. Food and Beverage Items of Maximum Nutritional Value that can be Served/Sold in the School or at Special School Events Snack Ideas (Dances, classroom celebrations, school open houses, Track and Field, Chess tournaments, funfairs, etc.) Whole fruit/fruit tray with a low fat yogurt dip Fruit kebabs Sliced water melon Canned fruit (in its own juice) Frozen fruit with yogurt Fruit & Yogurt Parfaits (use clear cups, layer vanilla yogurt with fruit chunks, top with low fat granola) Vegetablee trays with lower fat dip Hummus with whole grain pita or crackers Cheese with whole grain crackers, breadsticks Apple sauce and oatmeal cookie Trail mix made with high fibre cereal and pretzels (Recipe attached) Low fat and low sugar muffins (Recipe attached) Party sandwich trays (please refer to hot meals for special events) Hot chocolate made with real milk (2% M.F. or less) (Recipe attached) Yogurt cups Cheese strings Yogurt based drinks (15% DV of Calcium) and 2% M.F. or less Fruit smoothies Soy beverage
10 Appendix A Food Should Not be Used to Reward Good Behaviour Rewarding children in the classroom should not involve candy and other foods of Minimum Nutritional Value that can undermine children s health and reinforce unhealthy eating habits. Schools should practice the healthyy eating messagess as well as teaching them. Providing food based on performance or behaviour connects food to mood. This practice can encourage children to eat treats even when they are not hungry and can instil lifetime habits of rewarding or comforting themselves with food behaviours associated with unhealthy eating or obesity. Awarding children food during class also reinforces eating outside of meal or snack times. Since few studies have been conducted on the effect of using food rewards on children s long-term eating habits, the best policy is not to use food to reward children for good behaviour or academic performance. At minimum, childrenn should not be rewarded using foods of minimum nutritional value. Schools can help to promote a healthy learning environment byy using only non-food rewards when they choose to recognize positive behavior or classroom success. Examples of Beneficial (and inexpensive) Rewards forr Children SOCIAL REWARDS RECOGNITION PRIVILEGES REWARDS FOR A CLASS Social rewards which involve attention, praise, or thanks, are often more highly valued by children than a toy or food. Simple gestures like pats on the shoulder, verbal praise (including in front of others), nods, or smiles can mean a lot. These types of social rewards affirm a child s worth as a person. Trophy, plaque, ribbon, or certificate in recognition of achievement Sticker with an affirming message (e.g. Great job ). Recognizing a child s achievement on the school- A note from the teacher to the wide morning announcements student commending his or her achievement Going first Choosing a classs activity Helping the teacher Sitting by friends or in a special seat next to or at the teacher s desk Teaching the class Playing an educational computer or other game Extra recess Eating lunch outdoors Reading outdoors Dancing to music Playing a game or doingg a puzzle together Free choice time at thee end of the day A song, dance, or performance by the teacher or students.
11 Appendix A Sports equipment and athletic gear Toys/trinkets Token or point system School supplies Paddleballs Frisbees Water bottles NERF balls Hula hoop Head and wrist sweat bands Jump rope Stickers Yo-yos Rubber balls Finger puppets Stuffed animals Plastic or rubber figurines Toy cars, trucks, helicopters, or airplanes Plastic sliding puzzles or other puzzle games Gliders Magnifying glasses Spinning tops Marbles Playing cards Stretchy animals Bubble fluid with wand Inflatable toys (balls, animals) Whereby children earn pointss that accumulate toward a bigger prize. Possible prizes include those listed above and: Gift certificate to a bookstore or sporting goods store Movie pass or rental gift certificate Ticket to sporting event Book Magazine subscription Step counter (pedometer) Sports equipment, such as tennis racket, baseball glove, soccer ball, or basketball Children can be given fake money; tokens, stars, or a chartt can be used to keep track of the points they have earned. A point system also may be used for an entire class to earn a reward. Pencils: coloured, withh logos, or other decorations Pens Erasers Notepads/notebooks Boxes of crayons Stencils Stamps Plastic scissors Bookmarks Highlighters Pencil sharpeners, grips, or boxes Gift certificate to the school store Adapted from Center for Science in the Public Interest: http: ://www.cspinet.org/nutritionpolicy/constructive_rewards.pdf No Time, Volunteers, Kitchen Space to Try Some of These Healthy Food Suggestions With limited time, funds, large retail store food selection, volunteers, and kitchen space, schools may need to be resourceful and creative to provide healthy alternatives for their students. The following tips have been successful in other TLDSB schools: Support local businesses. They appreciate the business. Inform them of the Nutrition Policy and provide them with a copy of these guidelines. Let them know that only healthy foods can be offered in schools and they must follow the nutrition policy. Try negotiating with a local restaurant, bakery or food producerr for discount prices on healthier items.
12 Appendix A Call the local grocery or general store and inquire about their services. Ask if they can cater fruit & vegetablee trays or healthy pizzas, mini-subs, fruit smoothies, or other items similar to the larger chain grocery stores. If your school does not have the facilities for food preparation, try partnering with a local church or service group that has an approved kitchen facility and someone trained in safe food handling. Consult with your local Health Unit to ensure food safety standards are met when doing any kind of food preparation. Making sure the food you serve is safe When planning a Special Event at your school please contact the Environmental Health Department at your locall Health Unit. Your Health Unit might require you to submit a Special Events permit form. Also remember, food allergies can be very serious especially in children; alwayss check to see if any student has allergies. Conclusion If you need assistance in implementation of the TLDSB Nutritionn Policy please contact the Public Health Dietician at your local Health Unit. Muskoka Area: ext City of Kawarthaa Lakes and Haliburton areas: ext. 300
13 Appendix A Healthy Recipes Carrot Bran Muffins - Makes 12 servings Preheat oven to 400ºF (200º ºC) One 12-cup muffin tin, greased or paper-lined 1. In a large bowl, combine, flour, cereal, baking powder, baking soda,, cinnamon, nutmeg, and salt. 2. In a separate bowl, beat eggs thoroughly; blend in carrots, buttermilk, brown sugar, and vegetable oil. Add to dry ingredients, stirring just until moistened. 3. Spoon batter into greased paper-lined muffin cups, fillingg about three-quarters full. Bake in preheated oven for about 20 minutes or until tops of muffins spring back when lightly touched. Trail Mix/Party Mix - Makes 10 servings. 1 cup unsweetened, bite sized whole wheat square cereal 250ml 1 cup unsweetened corn or rice square cereal 250ml 1 cup unsweetened toasted O s cereal 250ml 1 cup round, baked, unsalted or reducedd salt pretzels 250ml 1-2 tbsp vegetable oil 15-30ml ½ tsp Worcestershire sauce 2ml dash garlic powder dash 1. In a large oven proof bowl add whole-wheat squares, rice, or corn squares. Finish with toasted O s on top. 2. Mix oil, Worcestersh ire sauce, salt, and garlic powder. 3. With toasted O s on top pour oil mix over cereal and tosss well. 4. Place bowl in 350 F (180 C) oven. 5. Toss every 5 minutes until crisp or approximately minutes. *STAY CLOSE TO THE OVEN BECAUSE IT CAN EASILY BURN. 6. Let cool. Stir in pretzels, crackers, and peanuts. 7. Store in an airtight container. For a quick and easy version of this trail mix just combine a variety of breakfast cereals that have 2 grams of fibre or more per serving and serve Mexican Hot Chocolate - Makes 5 servings 1¼ cups Whole-wheat high fibre bran cereal 300ml 1tsp baking powder 5mll 1tsp baking soda 5mll 1tsp ground cinnamon 5mll ½ tsp ground nutmeg 2mll ½ tsp salt 2mll 2 eggs 2 flour 300ml 1¼ cups 1¼ cup grated carrots 300ml ¾ cup buttermilk 175ml 1/3 cup packed brown sugar 75ml 3 tbsp. vegetable oil 45ml
14 Appendix A 5 cups ½ cup ½ cup 1/3 cup ½ tsp 1/2tsp Milk 1..25L granulated sugar 125ml water 125ml unsweetened cocoa powder 75ml ground cinnamon 2ml vanilla 2ml 1. In a large saucepan, over medium heat, heat sugar, water, cocoa powder and cinnamonn until sugarr dissolves. Add milk; heat until steaming (do not boil) ). Remove from heat and stir in vanilla and almond extract. For more healthh recipes that meet the School Food and Beverage PPM 150, refer to Bake it Up: Tasty treats for healthier school bake saless at Eatrightt Ontario
15 Appendix B
16 Appendix C Healthy fundraising It is Possible! Not all schools feel the need to fundraise but many do in order to support some school-wide bars or cookie dough, go events and initiatives. Many of the traditional types of fundraisers, such as selling chocolate against the healthy eating lessons taught in the classroom and do not support efforts of families and community members to eat well. Benefits Healthier fundraising: Encourages healthier habits (e.g. healthy eating, being physically active) Does not contradict classroom healthy eating education Generates income for the school Demonstrates the school s commitment to student health There may be a misconception that healthier products will not sell or that non-food fundraising activities are too hard to organize. More and more schools are finding healthier fundraising alternatives which are making healthy profits for their school. Criteria for Fundraising with Food School sponsored fundraising activities will promote non-food items. If schools choose to raise funds using food, they must ensure that food of Maximum Nutritional Value is used. No foods of Minimum Nutritional Valuee can be used to raise funds. Foods with Minimum Nutritional Value can be defined as: Foods that may provide few nutrients but are generally high in fat, added sugar, salt, caffeine and/or calories Foods that tend to be highly processed (e.g. with added colouring, deep fried, high in hydrogenated fats) May belong to the Other Food category in Canada s Food Guide to Healthy Eating Examples of some foods with Minimum Nutritional Value: Multi grain chips, rice marshmallow squares, Fruitopia, fruit roll ups, etc. For more information on categorizing of foods into Maximum, Moderate and Minimal Nutritional Value contact: Mary Ellen Deane Public Health Dietician, Simcoe Muskoka Districtt Health Unit Ext for schools in Muskoka Aisha Malik Public Health Dietician, Haliburton Kawartha Pine Ridge Health Unit, Ext for schools in City of Kawarthaa Lakes and Haliburton
17 Appendix C Fundraising Contacts The following is a list of some popular school fundraisers and their contact information. Product 8-lb Boxes of Apples Homestyle Hearty Bean Soup Mix Citrus Fruit Cheese Saputo Cheese Company Top Fundraisers Bright Cheese Ivanhoe Cheese Group of Seven Works of Art Calendars, Holiday Gift Items, Seeds, Bulbs Company Name and Contact Informationn Martin s Family Fruit Farm net Full O Beans Toronto-area: (905) London-area: (519) Sunsweet Fundraising Inc Sun Harvest Citrus Sun Grovess Florida Greenlink Consulting Mary Fitzpatrick Third Wavee Fundraising
18 Appendix C Product Seasonal Greeting Cards, Calendars Candles Flower Bulbs Vesey s Bulbs veseys.com/sub.cfm?source=fundraising Dance-a-thon Presswood Dance-a-thon: Smiles Made Easy unique gift/stationary item School Clothing Line Mini First Aid Kits Magazine Subscriptions Company Name and Contact Informationn Norcard Fundraising Programs Scented Treasures Tamala Adams Muskoka Candles Judy Reid Hammond Sportswear Ouch Pack Fundraisers FUND Action Fundraising Shop Card Programs VISTA Innovative Promotions (V.I.P.) Inc. (705) Preferred One Inc. (416) For other items and fundraising ideas, search this Canadian fundraising directory:
19 Appendix C Other Fundraising Ideas The following is a list of ideas for school fundraiserss that don t necessarily sell a product but are more events focused. Hold a silent auction featuring the time, products or talents of local businesses (e.g. round of golf, haircuts, car safety checkups, manicure etc.) Organize a trunk/garage sale in the school parking lot. Have school families purchase a spot to sell their used items and a 10% donation to the school from the income they make that day. Ask students to collect pledges for a basketball hoop-shooting event, jump-a-thon, ski-a-thon, bowl-a- Plan a Community Festival in which students showcasee their talents. Charge a nominal feee at the door. thon or walk-a-thon, etc. Partner with a local florist or nursery and sell hanging baskets or bedding plants in the spring Some information in this document has been adapted from material by CHSNE Health Unit Collaboration for Pilot Testing
20 Appendix D MONITORING COMPLIANCE NUTRITION - CREATING A HEALTHY NUTRITION ENVIRONMENT To the Principal: The School Food and Beverage Policy (PPM 150) requires the principal to communicate the status of compliance with the School Food and Beverage Policy to the school Board. Please record all special events in which the food sold too students does not comply with the regulationss and standards outlined in the School Food and Beverage Policy (PPM 150) Principals are required to limit the number of special events which do not comply with Ministry and Board standards to a maximum of 10 days. Special event days will be reviewed annually by the Board Nutrition Committee in an effort to reduce the number off days used. Please forward one completed copy of this form to the Director s office by June 30th and retain one copy at the school or Board location. Name of School: This school is in compliance with the standards and regulations outlined in the School Food and Beverage Policy (PPM 150). Date of Report Principal s Signature
21 Appendix D Special events which do not comply with Ministry standards must be reported on the chart below. Special Events which do not comply with Ministry standards were held at this school on the following dates: Special Event (include date and purpose) Food and Beverage Served
22 Appendix D Vending Machine Assessment Tool Assessment Date: School: Vending Machine Type/ID: Contact person: Please complete this assessment tool for each vending machine foundd in your school. These forms must be submitted byy June 30 th of each year. A copy should be retained for your records at the school orr Board location. PART A Fill out the information regarding each product sold and then categorize each product as sell most, sell less, or not permitted using the standards outlined in The Ministry of Education s School Food and Beverage Policy (PPM 150). Product Name and Company Flavour/Description Package Size Number of Slotss Used Selll Most Sell Less Not Permitted For Sale Total Choices Total of Choices: Total Number of Food Choices Available Total Number of Beverage Choices Available
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2014 Low Fat Diet Guidelines Low Fat Diet Guidelines You may need a lower fat diet if you have trouble digesting fat. Symptoms include heartburn, burping, bloating or stomach pain after eating fatty foods
Diet for Oral Surgery/Wired Jaw After oral surgery no chewing is allowed for a period of 4-8 weeks. During this time you will need a blenderized or liquid diet. This pamphlet will help you to get adequate
Alabama s Healthy Snack Standards for Foods and Beverages at School Alabama s Healthy Snack Standards focus on decreasing fat and sugar, increasing nutrient density and moderating portion sizes for snack
introduction Hello! Provider Guide Many families may find it difficult to pay for or get access to nutritious foods. In such situations, they may find it especially hard to make healthy choices. As a provider
You can eat healthy on any budget Is eating healthy food going to cost me more money? Eating healthy meals and snacks does not have to cost you more money. In fact, eating healthy can even save you money.
MEAL PLANNING FOR MECHANICAL SOFT DIET Definition of Terms Calories Protein Blenderized Pureed Units of energy. A nutrient used by your body for growth and repair. The best sources are milk, meats, fish,
Get Snacking! Lesson 5 4-H Nutrition and Healthy Lifestyles Curriculum Written by Gail M. Hanula, EdS, RD, LD Extension Nutrition EFNEP Specialist Revised October, 2006 Goal: The goal of this lesson is
Students BP 5030 (a) STUDENT WELLNESS Mission Statement Jefferson School District is committed to providing school environments that promote and protect children s health, well-being, and ability to learn
Municipality of the District of Lunenburg POLICY Title: Healthy Eating in Recreation and Municipal Settings Policy No. MDL- 61 Effective Date: September 25, 2012 Amended Date: 1. Vision Municipal units
DIETS AND DIET MODIFICATION LIST I. LIQUIDS a. Thick Liquids Pudding: Liquids that have been thickened to a pudding consistency. They remain on the spoon in a soft mass. Honey: Liquids that have been thickened
Lesson 3 Assessing My Eating Habits Overview This lesson introduces the federal guidelines for healthy eating. Students assess their eating habits against these guidelines and make suggestions for improvement.
Low Fat Diet after Cardiac Surgery With or Without Chyle Leak What is chyle? Chyle (sounds like kyle) is a milky white fluid that contains protein, fat, cholesterol, lymphocytes, and electrolytes. It is
1800 Calorie Meal Plan Meal Portion Food Calories DAY 1 Breakfast 1 cup Hot Oatmeal, cooked, unsweetened 150 1 banana 120 1 Amy s Bean & Rice Burrito 280 (in the frozen foods section of your grocery store
Buttermilk Biscuit Muffins : 2½ c. all purpose flour ¼ c. sugar 1½ T. baking powder ¾ c. cold butter 1 c. buttermilk DIRECTIONS: Preheat oven to 400. Grease 12 (2½ -inch) muffin cups or use muffin liners.
Dietary Guidelines For Americans Eat a variety of foods Maintain healthy weight Choose a diet low in fat, saturated fat, and cholesterol Choose a diet plenty of vegetables, fruits, and grain products Use
Title: Build Your Body with Iron Lesson Plan for Interactive Nutrition Education Center Target Audience: PG, BF, PP, C, I Objectives: The client will: 1. Identify one or more sources of iron from foods
Making Healthy Food Choices Section 2: Module 5 1 Nutrition For Health What is healthy Tips on planning meals Making a shopping list/ Bulk orders Using WIC foods Cook and freeze What foods to choose How
Nutrition for Runners Nutrition is an important part of training A healthy balanced diet can help you feel and perform your best. Both fueling and refueling with high quality foods and beverages is important
Bakery Mix Recipes Cookies and Desserts Oatmeal Cookies 2-1/2 c. Mountain Maid Low Fat Bakery Mix 2-1/2 c, quick cooking oatmeal 1/2 c. margarine 1/2 c. brown sugar, packed 1/2 c. granulated sugar 2 eggs
Healthy recipes Breakfast Hearty Oatmeal Pancakes Number of servings: 4 1 c Old fashioned oats 1/4 c All purpose flour 3/4 c Whole wheat flour 1 Tbs Splenda 1 tsp Baking powder 1/2 tspbaking soda 1/4 tsp
What is a chyle leak? Fat free diet for a chyle leak Chyle is milky-looking fluid made in your small intestine during the digestion of fat. Chyle is carried around the body by lymphatic vessels, just like
Healthy Eating During Pregnancy Pregnancy is a time of great change. Your body is changing to allow your baby to grow and develop. Good nutrition will help you meet the extra demands of pregnancy while
Quesadillas with Refried Beans and Chicken Quesadillas are a great way to get creative! Add your favorite fresh fruit and vegetables. Try a vegetarian option with all beans or substitute a favorite meat
HEALTHY EATING TIPS & RECIPES By: Tiffany Kroll & Jayna Evans STARTING FRESH Prepare meals ahead of time. Cook a variety of proteins, veggies, and slice some fresh fruit and package so that it is already
Healthy Eating for Children and Youth in Schools A booklet to help you understand the Alberta Nutrition Guidelines for Children and Youth Easy to read Simple steps Everyday ideas Online version You can
Good nutrition is vital to the health and well-being of each student and his/her potential to learn. The school, in cooperation with the parent/guardian and the community, has an important role to play
Vegetarian Diet Throughout the Life Cycle: Infancy to Teenager Years Before your child or family decides to change to a vegetarian diet, it is important to know that all vegetarian diets are not alike.
California School Nutrition Association June 2006 Summary of Requirements for Foods & Beverages Sold in California Schools The following is a summary of requirements for food sales in California schools.
10 Week Nutrition Plan Welcome and thank you for your interest in taking the next step to health! We hope you find this eating plan a starting point to making healthier food choices and a tool to reach
MICROWAVE MEALS: A LOW-INCOME GUIDE TO WELL BALANCED MEALS VittleBooks by VittleWise TABLE OF CONTENTS Chapter 1: Introduction About Kitchen Safety Chapter 2: Breakfast Cinnamon Apple French Toast Huevos
Sweet Enough: Low Sugar Desserts & Treats Living Web Farms French Broad Food Co-op Oct 6 th, 2016 Molasses & Honey Bars ¾ C sorghum syrup or molasses ¾ C raw honey 3 T butter 1 C whole wheat flour, sifted
It was great to talk with you. Thank you for your interest in Healthy Heart:. I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your
BREAKS & HOSPITALITY WORK IS THE MEAT OF LIFE, PLEASURE THE DESSERT - B. C. FORBES 48 THEMED BREAK PACKAGES INCLUDE FRESHLY BREWED REGULAR & DECAFFEINATED COFFEE TRADITIONAL & HERBAL TEAS SEE MENUS FOR
RECIPES FOR THE ELDERLY EASY CHICKEN CASSEROLE Dissolve a chicken bullion cube in 1 cup water. Reserve and refrigerate 1/2 of this to use later. Measure 1/2 cup brown rice in an individual-size, oven-proof
Strawberry Lesson Goals Students will... Increase their familiarity with strawberries. Eat strawberries when offered them. Increase their awareness of the environmental benefits of composting. Increase
Eat Right to Play Right Nutrition for the Soccer Player PLAYERS! Competition is stiff! Give yourself the edge and Help yourself to be the very best you can be! What you put into your body does affect your
Eating well with Diabetes Information to help you make healthy food choices with diabetes Table of contents Page How do I eat well to help manage my diabetes?... The food groups... Serving sizes... What
Local Wellness Policy SY 2015-2016 Background The U.S. Congress established a requirement in the Child Nutrition and Women, Infants and Children (WIC) Reauthorization Act of 2004, that all school districts
III.A. CONNECTICUT STATE BOARD OF EDUCATION Hartford TO BE PROPOSED: April 6, 2015 RESOLVED, That the State Board of Education, pursuant to Section 10-215f of the Connecticut General Statutes, approves
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