These foods and beverages are high in essential nutrients for

Transcription

maximum nutrition
These foods and beverages are high in essential nutrients for growth,
learning, and health, are low in saturated and trans fats, contain little
or no added salt, sugar, or artificial sweeteners, and are minimally
processed. They can be served and sold daily.
grain products
✓ Whole grain (e.g., oats, corn, rye, rice) or whole wheat
breads, buns, rolls, bagels, English muffins, pita bread,
tortillas, pancakes, waffles, bannock, chapattis, rotis,
naan, pizza dough
✓ Unsweetened whole grain, ready-to-eat cold cereals and
hot cereals (e.g., shredded wheat squares, oat O’s,
cornflakes, crisped rice, oatmeal)
✓ Lower fat whole grain or whole wheat crackers, breadsticks, and flatbreads
✓ Whole wheat pasta, noodles, macaroni, spaghetti
✓ Brown or wild rice
✓ Barley, bulgur, or other whole grains
✓ Lower fat muffins and quick breads made with whole wheat
flour, bran, and/or fruits and vegetables
✓ Trail mix (mix of whole grain cereals)
NUTRIENT CRITERIA:
• No more than 3 g fat/serving
• No more than 2 g saturated and trans fat/serving
• 2 g or more fibre /serving
• Less than 480 mg sodium/serving
FOOD FOR THOUGHT:
• Choose items with whole grains as the first or second ingredient.
• Choose items “low in fat,” “low in saturated fat,” “trans fat
free,” “lower in salt,” or “a source of fibre.”
• Choose items without artificial sweeteners.
• Check packages for serving size information. Refer to Canada’s
Food Guide to Healty Eating for guidance regarding serving sizes.
• Ready-to-eat breakfast cereals can contain a lot of added sugar.
In some cases the sugar listed in the ingredients may be present as
part of dried fruits (e.g., raisins) while in others it is added for flavour.
• Choose cereals that list whole grains as the first ingredient. Aim for
cereals that contain less than 10 g sugar per serving. If sugar
appears as the first or second ingredient, this means that the
food has a fairly large amount compared to other ingredients.
• Choose or prepare foods that contain “healthy fats.” Check the
ingredient list for unsaturated vegetable oils such as corn, canola,
sunflower, safflower, soybean, peanut, and olive oils. Limit the
use of saturated oils such as palm and coconut oils, and hydrogenated oils that contain trans fats.
• Trans fats appear on Nutrition Facts labels along with saturated
fat. If there is no nutrition label, check the ingredient list for the
words ”shortening,” “hydrogenated,” and “partially hydrogenated
oil.” This indicates that trans fat is present in the food. If any of
these appear as the first or second ingredient, this means that the
food has a fairly large amount compared to other ingredients.
vegetables + fruit
✓
✓
✓
✓
✓
✓
✓
Fresh, frozen, or canned fruit and vegetables (no sugar
added; packed in water or juice)
100% fruit and vegetable juices or 100% juice blends
Applesauce, applesauce-fruit blends (no sugar added)
Vegetable soups (e.g., squash, carrot)
100% frozen unsweetened juice bars
Dried fruits (e.g., raisins, cranberries)
100% fruit or vegetable leathers
(with no sugar added)
Baked potato
NUTRIENT CRITERIA:
• No more than 3 g fat/serving
• 2 g or more fibre /serving
• No added sugars
FOOD FOR THOUGHT:
• Choose fresh local fruits and vegetables in season. Use frozen or
canned items to increase variety when fresh choices are unavailable.
• Choose 100% juice.
• Choose items with a fruit or vegetable as a first or second
ingredient, not including water.
• Choose items “low in fat,” “low in saturated fat,” “trans fat
free,” “lower in salt,” or “a source of fibre.”
• Dried fruits (e.g., raisins, 100% leathers) stick to teeth and are
best eaten as part of meals.
• 100% juice or “100% juice from concentrate” is part of
the vegetables and fruit group. (NOTE: This may include 100%
juice to which nutrients like calcium, vitamin D, and water have
been added.)
• Many containers of juice contain more than 500 mL and are
equivalent to 4 servings of fruit and vegetables. Consider limiting
the serving size of juice to 250 mL (2 servings) to be sure it does
not replace other nutritious foods and beverages. Be sure to
include servings of fresh fruit and vegetables in season, which
also contain a source of fibre.
milk products
✓ Lower fat milk (2% or less MF) including flavoured milks
(e.g., chocolate, banana)
✓ Lower fat (2% or less MF) fortified soy beverages,
original or flavoured
✓ Lower fat (2% or less MF) yogurt, plain or fruit-based
✓ Yogurt tubes (2% or less MF)
✓ Cheese (20% MF or less; e.g., part skim mozzarella, cheddar)
✓ Cheese strings (20% MF or less)
✓ Milk-based soups (2% or less MF)
✓ Yogurt drinks (2% or less MF)
✓ Lower fat soy yogurts and cheese products
✓ Smoothies made with Maximum Nutrition ingredients
NUTRIENT CRITERIA:
• No more than 5 g total fat/serving (e.g., 250 mL)
• No more than 4 g saturated and trans fat /serving
• Lower fat flavoured milks should contain less than
28 g sugar /250 mL serving
FOOD FOR THOUGHT:
• Choose lower fat milk products with 2% or less MF.
• Choose cheeses with less than 20% MF.
• Choose items where milk is the first or second ingredient, not
including cream.
• Flavoured milks contain some added sugar (usually a little over
2 teaspoons or 10 g). These beverages should contain no more
than 28 g of sugar (this includes naturally occurring and added
sugars combined).
• Large portions of milk can affect a student’s appetite for
other healthy foods. For this reason, consider serving 250 mL
for younger grades (P–6) and 500 mL portions for upper grades
(7–12).
MF = milk fat
BF = butter fat
meat + alternatives
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
Chicken, turkey
Fish and seafood
Lean meat: beef, pork, lamb
Lean deli meats (e.g., ham, roast beef, turkey, chicken)
Meatballs or meat loaf made with lean meat or poultry
Canned fish packed in water
Eggs (e.g., hard cooked) or egg substitute
Legumes (dried peas, beans, lentils) cooked or canned
Split pea or lentil soups
Peanut butter or other nut butters (where allergies permit)
✓
✓
✓
✓
✓
Vegetarian or soy/tofu/lentil burgers
Dry-roasted nuts and seeds (no added salt or oil)
Soy nuts (no added salt or oil)
Hummus
Bean-based dips
NUTRIENT CRITERIA:
• No more than 5 g total fat/serving (50–100 g cooked)
• Less than 480 mg/sodium serving
FOOD FOR THOUGHT:
• Choose lean or extra lean meat, poultry, and fish.
• Choose meat alternatives like lentils, beans, and tofu.
• Choose nuts with no added fat, salt, or sugar (where
allergies permit).
• Prepare items by broiling, baking, roasting, and stir-frying.
• Some children have life-threatening allergies to peanuts and
other foods. Schools should refer to board policies that protect
children with allergies.
• Lean refers to 10% or less fat (17% or less for ground meats
and poultry). Extra lean refers to 7.5% or less fat (10% or less
for ground meats and poultry).
• Meat and alternatives in the Maximum Nutrition list are good
sources of protein that are lower in fat. Foods like lentils and
beans also provide a source of fibre.
• Nuts and seeds are higher in healthy, unsaturated fats but also
provide nutrients. Consider limiting serving sizes to 50 mL (3 Tbsp).
mixed foods
✓ Whole wheat pasta salad, preferably with vegetables
✓ Whole wheat macaroni and cheese
✓ Whole wheat pasta dishes or casseroles made with
tomato sauce and/or vegetables (e.g., spaghetti)
✓ Pizza buns on whole wheat/grain English muffins, with
lots of vegetables and part-skim mozzarella cheese
✓ Cheese pizza made with whole wheat crust
✓ Vegetarian pizza or panzarotti with vegetables and partskim mozzarella cheese
✓ Vegetable sticks or fruit pieces served with lower fat dip
(e.g., yogurt)
✓ Salad (e.g., any mix of greens and/or vegetables and
fruit, preferably served with lower fat dressing)
✓ Fruit smoothies (made with fruit, 100% juice, and/or
lower fat milk and yogurts)
✓ Frozen banana pops rolled in yogurt and granola
✓ Yogurt and fruit or yogurt parfaits with lower fat granola
✓ Grilled cheese sandwich made with lower fat cheese and
served on whole wheat bread
✓ Vegetable pita or tortilla wrap (whole wheat)
✓ Vegetable stir fries
✓ Cabbage rolls
✓ Vegetable-based chowders made with milk (e.g., corn)
✓ Meat, poultry, or fish stew, preferably with lots of
vegetables
✓ Fish chowder (milk-based) served with a whole grain roll
✓ Egg salad sandwich made with lower fat mayonnaise and
served on whole grain bread
✓ Hummus and whole wheat pita bread
✓ Chili with lean ground beef and lots of beans and
vegetables
✓ Falafel (chickpea patties)
✓ Nut bars with dried fruit (where allergies permit)
✓ Souvlaki, tzatziki (yogurt, cucumber, and herb dip), and
whole wheat pita
✓ Shepherd’s pie
✓ Submarine/sandwiches with lean deli meats (turkey,
ham, roast beef) and fillings (egg, tuna salad, vegetable)
on whole wheat/grain buns or breads
✓ Stir fries with meat, poultry, seafood, and vegetables
✓ Hamburgers made with lean or extra lean beef
✓ Baked burritos or soft tacos (bean or meat) made with
whole wheat flour tortillas, served with vegetable sticks/
salad
✓ Fajitas served on whole wheat flour tortillas
✓ Sweet and sour meatballs served on brown rice
FOOD FOR THOUGHT:
• Choose items that contain ingredients from the four food
groups of the Maximum Nutrition list.
• Choose items that are “low or lower in fat,” “low in saturated
fat,” “trans fat free,” “lower in salt,” or are a “source of fibre.”
NOTE: Some of these meals may be higher in salt.
water: plain, unsweetened, unflavoured water with no additives (e.g., caffeine, herbals) or artificial sweeteners
herbs and spices: A variety of herbs, spices, and seasonings can be used to enhance the flavour and enjoyment of foods and beverages.
salt should be used sparingly.
serve in small amounts with meals
These items may be used to enhance the flavour of foods of
Maximum and Moderate Nutrition. They should be used in
teaspoon (5 mL) or tablespoon (15 mL) servings.
Denotes sticky foods
Denotes salty foods
Denotes salty foods
22453 posters.indd 1
HEALTHIER OPTIONS:
✓ Salsa
✓ Bean dip
✓ Tzatziki (yogurt, cucumber, and herb dip)
✓ Yogurt-based fruit dip
✓ Lower fat spreads, dips, dressings, or mayonnaise
✓ Tomato sauces
✓ Vegetable oils (e.g., olive, canola)
REGULAR OPTIONS:
✓ Butter
✓ Margarine (non-hydrogenated)
✓ Regular salad dressings and dips
✓ Mayonnaise
✓ Ketchup
✓ Mustard
✓ Relish
✓ Pickles
✓ Soy sauce
✓ Hot sauce
✓
✓
✓
✓
✓
✓
✓
Sour cream
Cream cheese (light, flavoured, regular)
Gravies
Jam, jelly
Honey
Caramel sauce
Whipped cream or non-dairy whipped topping (for those
with allergies)
NOTE: Cream cheese is not a source of calcium like other types of
cheese and is mostly fat. For this reason, it appears in this list.
6/6/06 12:55:16 PM
moderate nutrition
These foods and beverages contain essential nutrients for growth, learning,
and health but may be lower in fibre and higher in fat, salt, sugar, or
processing. These items may contain artificial sweeteners.
They can be served and sold no more than 2 times per week or make up
no more than 30% of choices at one location.
grain products
✓ White, 60% whole grain, or enriched bread, rolls, buns,
bagels, bannock, chapattis, naan, English muffins,
pancakes, waffles, pita bread, tortillas, pizza dough
✓ White or flavoured (e.g., spinach, tomato),
enriched pasta
✓ White rice or rice noodles
✓ Cereal made with whole grains, but containing some
added sugar (e.g., instant flavoured oatmeal, honey oat
cereals, frosted mini wheat squares)
✓ Granola-type cereals
✓ Fruit or vegetable-based loaves or breads (e.g., banana,
zucchini) made with white enriched flour
✓ Corn bread
✓ Bread stuffing
✓ Non-whole grain crackers
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
Melba toast or white bread sticks
Couscous
Noodle or rice soups, preferably with vegetables
Biscuits or scones
Cereal bars
Plain granola bars (not dipped in chocolate or yogurt, no
added chocolate chips, marshmallows, candy, etc.)
Fig-filled cookies
Graham crackers or digestive cookies
Goldfish-shaped crackers or animal-shaped crackers
Cookies (made with oatmeal, dried fruit, and preferably
whole wheat flour)
Pretzels (soft or hard, preferably unsalted)
Baked potato chips or tortilla chips
Bagel or pita chips (lower fat, plain or seasoned)
✓ Crisp rice cereal squares
✓ Plain or flavoured air popped or low fat microwave
popcorn
✓ Plain or flavoured rice cakes, corn cakes, or rice crackers
NUTRIENT CRITERIA:
• No more than 5 g total fat/serving
• May contain more than 480 mg but less than 960 mg of
sodium/serving
• May contain added sugar or artificial sweeteners
FOOD FOR THOUGHT:
• Choose these less often because they may be higher in sugar,
fat, and salt, and lower in fibre.
• When choosing, select items that list grains as the first or second
ingredient.
• When choosing, select items that contain enriched white flours
or mixed flours (e.g., 60% whole wheat).
• When choosing, select items “lower in fat,” “low in saturated
fat,” “trans fat free,” “lower in salt,” or “reduced in sugar.”
• White or enriched grain products may contain less fibre per serving.
• Ready-to-eat breakfast cereals in this group may contain less
than 2 g fibre or contain artificial sweeteners. Choose cereals
that contain whole grains as the first ingredient. Limit those
containing high amounts of sugar (e.g., greater than 10 g or 2
teaspoons per serving).
vegetables + fruit
✓
✓
✓
✓
✓
Fruit in light syrup or with sugar added
Applesauce or fruit blends with sugar added
Vegetables with sauces or breadcrumbs
Vegetable soup (tinned or commercially prepared)
Oven-prepared French fries containing no trans fats and
that fit with the Nutrition Criteria
NUTRIENT CRITERIA:
• Less than 5 g total fat/serving
• Less than 2 g saturated and trans fat/serving
• May contain less than 2 g fibre/serving
• May contain more than 480 mg but less than 960 mg
sodium/serving
• May contain added sugar or artificial sweetener
FOOD FOR THOUGHT:
• Choose these less often because they may contain added sugar,
salt, or sweeteners.
• Choose fresh local vegetables and fruit in season. Use frozen
or canned items to increase variety when fresh choices are
unavailable.
• When choosing, select items that list a vegetable or fruit as the
first or second ingredient, not including water.
fat,” “trans fat free,” ”lower in salt,” or “reduced in sugar.”
• Artificial sweeteners may be present.
• Commercially prepared French fries and similar vegetable products
can be high in salt and fat. When looking for items to serve and
sell, choose those that have not been previously deep fried and
meet the less than 5 g of total fat per serving, less than 2 g
saturated and trans fat (i.e., do not contain hydrogenated fat),
and less than 960 mg of sodium criteria. These items may need
to be served as a side dish rather than as a main menu item.
• The following terms in ingredient lists show that there are added
sugars in a food or beverage: sugar, any word ending in “ose,”
sucrose, glucose, fructose, dextrose, maltose; syrups such as
cane syrup, rice syrup, corn syrup, maple syrup; honey, molasses.
• Any of these names on a package or ingredient list indicate that
a food or beverage is artificially sweetened: Splenda (Sucralose),
Nutrasweet (Aspartame, Sweet’n Low, Sugar Twin), Acesulfame
Potassium (Ace-K), Cyclamate (Sugar Twin, Sucaryl), sugar
alcohols (maltitol, sorbitol, xylitol, polydextrose). Some foods
are also sweetened with stevia. Stevia is a herb that is not
approved by Health Canada.
• “Fruit” drinks, -ades, cocktails, punches, beverages, etc.,
contain added sugar, water, flavourings, artificial sweeteners,
and sometimes colours and do not provide a serving of fruit.
This also includes items labelled, “made with juice” or “contains
juice.”
milk products
✓ Whole milk and flavoured milks (no more than 3.25% MF)
✓ Cottage cheese preferably lower fat (i.e., 2% or less
milk fat)
✓ Higher fat cheese (i.e., more than 20% MF but less than
32% MF)
✓ Yogurt and yogurt drinks containing more than 2% MF
✓ Milk-based pudding (lower fat)
✓ Processed cheese products (e.g., slices, spread)
✓ Hot chocolate made with milk (2% MF or less)
✓ Frozen yogurt (lower fat)
✓ Ice milk (i.e., single-portion cups)
✓ Custard
NUTRIENT CRITERIA:
• No more than 8 g total fat/serving
• May contain more than 480 mg but less than 960 mg
sodium/serving
• Flavoured milk with no more than 28 g sugar/250 mL serving;
artificial sweetener may be present
FOOD FOR THOUGHT:
• Choose these less often because they are higher in total fat or
saturated fat: whole (3.25% MF) milk and yogurt, and cheese
with more than 20% MF but less than 32% MF.
• When choosing, select items that list milk as the first or second
ingredient, not including cream.
• Cottage cheese does not provide the calcium other cheeses do,
but it does provide other important nutrients found in milk. It is
also higher in salt. For this reason it appears on the Moderate
Nutrition list.
• Choose items containing artificial sweetener less often.
• MF = milk fat
meat + alternatives
✓ Meatballs/meatloaf made with regular ground beef
✓ Nuts and seeds (salted, seasoned, and or roasted in oil)
(where allergies permit)
✓ Fish canned in oil
✓ Some marinated meats or poultry
✓ Some jerky style products (e.g., beef)
NUTRIENT CRITERIA:
• No more than 10 g total fat /serving (50–100 g cooked)
• No more than 4 g saturated and trans fat per serving
• May contain more than 480 mg but less than 960 mg sodium
per serving
FOOD FOR THOUGHT:
• Choose these less often because they are higher in fat or
saturated fat: meat, poultry, and fish that are outside of the
Maximum Nutrition criteria.
• When choosing, select items that list a meat or an alternative as
a first or second ingredient.
mixed foods
✓
✓
✓
✓
✓
✓
✓
✓
✓
Enriched white macaroni and cheese
Fruit crisps
Sloppy Joes
Frozen pasta and sauces (tomato-based)
Hard tacos (meat or poultry)
Pizza made with lean deli meats (ham, ground beef)
Lasagna made with white, enriched noodles
Bacon, lettuce, and tomato sandwich
Pasta in cream-based sauces
✓ “Salad-type” sandwiches made with full-fat mayonnaise
or dressing (e.g., egg, chicken, tuna)
✓ Canned soups
✓ Quiche
✓ Grilled cheese (more than 20% MF) sandwich on white
bread
✓ Tuna/salmon and cracker snack packs
✓ Peanut butter and cracker snack packs (where allergies
permit)
FOOD FOR THOUGHT:
• Choose these items less often because they use or contain
ingredients from the four food groups of the Moderate
Nutrition list. Foods can be made to fit the Maximum
Nutrition list if healthier ingredients are used, as defined by
the Maximum Nutrition list.
fat,” “trans fat free,” “lower in salt,” or “reduced in sugar.”
NOTE: Some of these items may be higher in salt.
water: plain, unsweetened, unflavoured water with no additives (e.g., caffeine, herbals) or artificial sweeteners
salt should be used sparingly
Denotes salty foods
Denotes salty foods
HEALTHIER OPTIONS:
✓ Salsa
✓ Bean dip
✓ Tomato sauces
REGULAR OPTIONS:
✓ Butter
✓ Mayonnaise
✓ Ketchup
✓ Mustard
✓ Relish
✓ Pickles
✓ Soy sauce
✓ Hot sauce
✓
✓
✓
✓
✓
✓
✓
Sour cream
Gravies
Jam, jelly
Honey
Caramel sauce
with allergies)
6/6/06 12:56:31 PM
minimum nutrition
These foods and beverages offer minimal nutritional value, are very high
in sugar, fat, salt, caffeine, artificial sweeteners, or processing, and tend to
replace nutritious foods when available as meals and snacks.
These foods and beverages can be served or sold only once or twice
a month as part of Special Functions along with items of Maximum and
Moderate Nutrition.
food for thought
• These items will not be served or sold as part of regular cafeteria,
canteen, vending, breakfast, lunch, or snack menus. As well, they
will not be served or sold as part of school fundraising campaigns.
• Special Functions will emphasize food and beverages of
Maximum and Moderate Nutrition. However, because food is a
significant part of many cultural or traditional celebratory
events, some items listed may be served during Special
Functions. Special Functions are events that may occur once or
twice a month and include special occasions and in-school
celebrations (e.g., parent-teacher night, Remembrance Day,
school bazaar, Spring Fling, Halloween, Christmas bake sales).
NUTRIENT CRITERIA:
• Food and beverages containing more than 960 mg of sodium.
• Grain products and vegetables and fruit containing more
than 5 g total fat/serving and more than 2 g saturated and
trans fat/serving.
• Vegetables and fruit juices that are less than 100% juice.
• Milk products (e.g., milk, yogurt) that contain more than
3.25% MF.
• Cheese products that contain more than 32% MF.
• Flavoured milks containing more than 28 g sugar/250 mL
serving.
• Meat and alternatives containing more than 10 g total fat/
serving (50–100 g) and more than 4 g saturated and trans
fat/serving.
• Artificial sweetener in any item on this list.
mixed foods
MIXED FOODS
✓ Hot dogs or corndogs
✓ Battered, fried, or previously deep fried items
(e.g., French fries, fish burgers or sticks, onion rings,
clams, chicken nuggets or burgers, chicken, zucchini,
mushrooms, cheese, etc.)
✓ Potted meats (e.g., pot pies and canned meats/meat
spreads)
✓ Pizza with processed high fat meat (e.g., pepperoni,
salami, sausage) and a mix of cheeses
✓ Pastry-based pizza pockets
✓ Donairs
✓ Egg rolls
✓ Poutine
✓ Sausage rolls
✓ Chicken wings
✓ Dried instant noodles and single serve dried soup mixes
SNACK OR PROCESSED FOODS:
✓ Granola bars dipped in chocolate or yogurt, or with
chocolate chips, marshmallows
✓ Candy bars: hard, soft, chewy, including those fortified
with nutrients
✓ Chocolate bars
✓ Chocolate-coated candy
✓ Licorice
✓ Artificial fruit snacks and roll-ups
✓ Gum
✓ Sesame snaps
✓ Banana chips
✓ Fruit gels or jellied desserts
✓ Meal replacement bars, protein bars, or energy bars
✓ Canned fruit in heavy syrup
✓ Popcorn popped in hydrogenated oil, sweetened, candied,
or with excess butter
✓ Chips that do not meet the Nutrition Criteria
(e.g., potato, corn, wheat, or multigrain)
✓ Cheesies and flavoured puffs
✓ Corn nuts
✓ Ready-to-eat cereals that are very high in sugar (e.g.,
fruit flavoured O’s)
BEVERAGES:
✓ All pop: regular and diet
✓ Flavoured waters containing artificial flavours, herbals
vitamins, minerals or sweeteners
✓ Sports drinks: all flavours
✓ Sweetened fruit beverages or drinks (e.g., punches,
cocktails, “ades” )
✓ Slushes made with artificial fruit, sugar, and colouring
✓ Hot chocolate made with water
✓ Coffee beverages (e.g., latte, milk-based )
✓ Meal replacement shakes or beverages
✓ Iced tea (all flavours)
✓ Energy drinks or herbal drinks
✓ Lemonades
✓ Coffee
✓ Tea
BAKED GOODS:
✓ Doughnuts
✓ Pastries, turnovers, danishes, croissants
✓ Cake or cupcakes
✓ Tarts
✓ Pie
✓ Novelty cakes
✓ Squares (e.g., brownies)
✓ Cookies with sweet filling, icing, and/or chocolate
FROZEN NOVELTIES:
✓ Popsicles and freezies
✓ Ice cream and frozen novelties (e.g., drumsticks, etc.)
✓ Milkshakes
✓ Eggnogs
✓ Sherbet
• Fruit drinks and beverages often provide excess sugar, caffeine,
artificial sweeteners, artificial colours, salt, and herbal
ingredients and can replace healthier food and beverages in
students’ diets.
• Water and juices provide enough fluid to replace losses in sweat
during hot weather or physical activities. For this reason, sport/
electrolyte beverages are not served and sold in schools.
background + tips
CANADA’S FOOD GUIDE TO HEALTHY EATING:
Together, the four food groups of Canada’s Food Guide to Healthy
Eating provide the necessary energy and nutrients for growth,
development, health, learning, and physical activity. For this reason
it is important to include choices from each of the four food groups,
as well as choices from within each food group every day.
Refer to Canada’s Food Guide to Healthy Eating or visit the Health
Canada website (www.hc-sc.gc.ca/) and click on Food & Nutrition
and then on Canada’s Food Guide to Healthy Eating for an online
guide and resources. An updated version of the food guide is
coming soon.
SERVING SIZES:
Canada’s Food Guide to Healthy Eating provides information on
serving sizes that may or may not be the same as those listed on
food packages. The portion or amount of food that should be eaten
at meals depends on age, body size, activity level, and whether the
person is male or female, among other factors. The portion sizes of
food and beverages have increased over the years (e.g., super size).
Research tells us that people tend to eat and drink more when food
and beverages are served in bigger containers or portions. Canada’s
Food Guide to Healthy Eating provides some examples of portion
sizes for each food group. A serving of each different food within
one food group is approximately equal (in the nutrients that are key
to that food group) to every other food in that group. This does not
mean that a school meal has to provide the ”exact” serving size, as
described in Canada’s Food Guide to Healthy Eating for each food
group; rather it serves as a guideline.
For information on reading nutrition labels visit:
www.healthyeatingisinstore.ca/
GRAIN PRODUCTS:
Whole grains (e.g., whole wheat bread, oatmeal, brown rice, etc.) are
an important source of fibre, which is necessary for a healthy digestive
system. Whole grain and enriched products provide a source of energy,
iron, magnesium, and B vitamins.
TIPS FOR INCLUDING MORE WHOLE GRAIN PRODUCTS:
✓ Serve bags of trail mix or ready-to-eat whole grain
cereals (e.g., toasted oat O’s, shredded wheat, oatmeal
squares, etc.) and dried fruit and nuts*.
✓ Use whole wheat pasta in macaroni and cheese and
other pasta dishes. Start by using whole wheat and
white noodles together.
✓ Use whole wheat pizza crusts and tortilla wraps.
✓ Introduce whole grain breads by making sandwiches
with both white and whole grain breads.
✓ Serve muffins made with bran and fruit.
✓ Serve whole grain crackers with cheese and soups.
*Refer to allergy policies in your school board
VEGETABLES AND FRUIT:
Vegetables and fruit contain a variety of important nutrients like
vitamins A, C, and folate and the minerals iron and magnesium. A
number of these nutrients are found in dark green, red, and orange
vegetables and in orange fruits. For this reason, Canada’s Food
Guide to Healthy Eating recommends they be chosen more often.
This food group also contributes energy, fibre, and plant compounds
(phytochemicals), which are thought to contribute to health and
reduce cancer risk.
TIPS FOR INCLUDING MORE VEGETABLES AND FRUIT:
✓ Include a vegetable or fruit as part of daily meals or
specials.
✓ Offer a fresh fruit or raw vegetable snack or canned fruit
cup in the canteen. Try wedges of orange, melon, small
bunches of grapes, banana, carrot coins, turnip and celery
sticks, broccoli flowerets, etc.
✓ Set up a salad bar or fruit parfait bar – start with once
per month or once per week.
✓ Serve a hearty vegetable soup, stir fry, or baked potato
stuffed with healthy toppings such as salsa.
✓ Add vegetables like tomato, cucumber, peppers,
mushrooms, and celery to sandwich fillings.
✓ Serve a hearty vegetarian pizza.
MILK PRODUCTS:
Lower fat milk products such as white and flavoured milks (e.g.,
chocolate, banana, strawberry, etc.), yogurts and cheeses provide
high-quality protein, vitamins such as B12, and the minerals calcium,
zinc, and magnesium. In addition, all fluid milks have vitamins A
and D added, which, in combination with the other nutrients, are
essential for the growth and development of bones and teeth.
Milk and yogurt with a fat content of 2% milk fat (MF) or less and
cheese with 20% or less MF are considered lower fat choices.
OTHER FOODS:
“Other Foods” are items that do not fit into any of the four food
groups of Canada’s Food Guide to Healthy Eating (e.g., butter, salad
dressing, candy, soft drinks, chips, coffee, tea, ketchup). They can
add taste and enjoyment to meals and snacks but tend to be high
in fat, salt, sugar, and/or artificial sweeteners. Most have little
nutritional value. These foods and beverages provide few nutrients
needed for growth and development. As well, they can fill up the
stomachs of children and youth, as well as adults, leaving little
room for nutritious foods and beverages.
TIPS FOR INCLUDING MORE MILK PRODUCTS:
✓ Serve smoothies made with lower fat milk, yogurt,
and fruit.
✓ Serve milk-based soups and chowders.
✓ Include lower fat yogurt as a dip for fruit.
✓ Shred lower fat cheese such as mozzarella and include in
sandwiches, salads, wraps, and on baked potato.
✓ Try a yogurt parfait bar with healthy toppings such as
fresh or dried fruit and granola-type cereal.
MEAT AND ALTERNATIVES:
Meat, poultry, and fish, in addition to alternatives such as dried
peas, beans, lentils, eggs, and nuts, provide protein for the growth
and maintenance of body tissues. This food group also provides
a source of B vitamins such as B12 (in animal-based foods only)
and folate, and the minerals iron, zinc, and magnesium. The fat
content of meats varies widely, with highly processed meats (e.g.,
salami, bologna, wieners, etc.) and highly marbled cuts containing
the most fat. Canada’s Food Guide to Healthy Eating recommends
choosing leaner meats, poultry, and fish and meat alternatives
more often.
TIPS FOR INCLUDING MORE MEAT ALTERNATIVES:
✓ Serve hummus and pita wedges as a snack.
✓ Offer hard boiled eggs or egg salad.
✓ Include tofu in stir fries.
✓ Serve lentil or split pea soups.
✓ Add dried beans and peas to soups and chili.
✓ Offer soy nut or almond butter as an alternative to
peanut butter*.
*Refer to allergy policies in your school board
Hold student taste tests to increase exposure to and acceptability
of new foods such as fruits and vegetables!
water: plain, unsweetened, unflavoured water with no additives (e.g. caffeine, herbals) or artificial sweeteners
salt should be used sparingly
Denotes salty foods
Denotes salty foods
HEALTHIER OPTIONS:
✓ Salsa
✓ Bean dip
✓ Tomato sauces
REGULAR OPTIONS:
✓ Butter
✓ Mayonnaise
✓ Ketchup
✓ Mustard
✓ Relish
✓ Pickles
✓ Soy sauce
✓ Hot sauce
✓
✓
✓
✓
✓
✓
✓
Sour cream
Gravies
Jam, jelly
Honey
Caramel sauce
with allergies)
6/5/06 6:26:34 PM
Food and Nutrition Policy for Nova Scotia Public Schools
Executive Summary
Introduction
Background
References
Working Group
© Crown copyright, Province of Nova Scotia, 2006.
Nova Scotia Department of Education and Nova Scotia Department of Health Promotion and
Protection.
No part of this booklet may be reproduced or utilized in any form or by any means, electronic or
mechanical, including photocopying or recording by any means, including information storage
and retrieval systems, without obtaining written permission of the Nova Scotia government.
Website references contained within this document are provided solely as a convenience and
do not constitute an endorsement by the Department of Education of the content, policies, or
products of the referenced website. The department does not control the referenced websites
and subsequent links and is not responsible for the accuracy, legality, or content of those
websites. Referenced website content may change without notice.
School boards and educators are required under the department’s Public School Programs’ Internet Access and Use Policy to preview and evaluate sites before recommending them for student
use. If an outdated or inappropriate site is found, please report it to [email protected].
ISBN: 1-55457-028-X
Spring 2006
22454_1 insert 2
6/27/06 6:52:33 PM
Contents
Executive Summary
1
Introduction
2
Background
3
References
6
Members of the Food and Nutrition in
Nova Scotia Schools Policy Work Group
8
contents
Setting the Stage for Healthy Food and Beverages in Schools
“A secure, healthy environment supporting physical activity, healthy eating,
and emotional well-being needs to be created alongside academics. Academic
achievement cannot happen without these.” – Junior High School Principal
From:
Food and Nutrition in Nova Scotia Schools, An Environmental Scan
of Key School Informants, Nova Scotia Health Promotion, June 2004
1
Executive Summary
The Food and Nutrition Policy for Nova Scotia Public Schools outlines standards
for foods and beverages that can be served and sold in schools. In addition, it
promotes nutrition education in the curriculum, encourages community partnerships, and provides a supportive environment for healthy choices. It is designed to complement the efforts of other settings, including those of the
home and larger community, to support healthy eating.
The objective is to make the healthy food and beverage choice the
easy choice in the school setting.
The policy contains 12 directives related to
•
•
•
•
•
Food and Beverages Served
and Sold in Schools
Clean Drinking Water
Food and Nutrition
Programming
Pricing
Fundraising
•
•
•
•
•
•
•
Special Functions
Promotion and Advertising
Use of Food as a Reinforcer
Students Who May be Vulnerable
Portion Sizes
Food Safety
Nutrition Education
It also provides five guidelines related to time to eat, use of Nova Scotia produce
and products, food packaging and environmental consciousness, role models,
and school partnerships and commitment. The policy will be phased in beginning September 2006, with full implementation expected by June 2009.
The accompanying Food and Beverage Standards for Nova Scotia Public
Schools provide criteria and suggestions for decisions about the food and beverages served and sold in schools. The standards are based on Canada’s Food
Guide to Healthy Eating and Canada’s Nutrient Content Claims and consist of
three categories of food and beverages: those of Maximum Nutrition, which
can be served or sold daily, Moderate Nutrition, which can be served or sold
occasionally (no more than two times per week or make up no more than 30
per cent of choices at one location), and Minimum Nutrition, which may be
served or sold once or twice a month as part of Special Functions. The policy
and standards are not intended to apply to, or to be used to evaluate, food
and beverages brought for lunch or snacks from the home.
The Food and Nutrition Policy for Nova Scotia Public Schools recognizes that
education and health go hand in hand. Children and youth need healthy
foods to learn, grow, develop, and be physically active. Statistics for Nova
Scotia children, youth, and adults tell a story of poor eating habits, increasing
rates of overweight and obesity, and high levels of inactivity. Left unchecked,
this situation presents both short- and long-term poor health and education
outcomes that begin during the school-age years and continue to adult life.
The Department of Education and its many partners believe that healthy eating, active living, and other health-promoting behaviours, as part of Health
Promoting Schools programs, are important investments in children and
youth. The Food and Nutrition Policy for Nova Scotia Public Schools is part of
the larger provincial plan for Health Promoting Schools programs, Healthy
Eating Nova Scotia, Learning for Life II: Brighter Futures Together, and other
healthy-living initiatives for young Nova Scotians.
22454_1 insert 5
summary
The Food and Nutrition Policy for Nova Scotia Public Schools is
intended to increase access to and enjoyment of health promoting,
safe, and affordable food and beverages, served and sold in Nova
Scotia public schools.
6/6/06 12:48:09 PM
2
introduction
Introduction
The Food and Nutrition Policy for Nova Scotia Public Schools describes
standards for foods and beverages served and sold in schools. It also
helps promote nutrition education in the curriculum, encourages community
partnerships, and provides a supportive environment for healthy choices. The
policy complements the efforts of other settings, including the home and
larger community, to support healthy eating. Learning about nutrition in the
classroom is most effective when it is reinforced with health-promoting environments that provide opportunities for students to practise what they learn.
Eating well, being active, and making informed choices for health
takes more than willpower. Nutrition policies and programs supportive of
healthy choices for the entire school community—students, staff, volunteers,
and their families—can help ensure that the healthy choice is the easy choice
to make in school settings.
The Food and Nutrition Policy for Nova Scotia Public Schools was
created through partnerships. Best practices from Health Promoting Schools
programs have shown that partnerships, along with shared goals, efforts, and
responsibilities on the part of many individuals and organizations, are needed
to help raise healthy, active children and youth who are ready to learn.
Partnerships are key to meeting the task of raising healthy, active
children and youth who are ready to learn.
In September 2004, the Department of Education established a Food and
Nutrition in Nova Scotia Schools Policy Work Group, tasked with developing the draft policy framework and guidelines. Membership included
representatives of Nova Scotia Health Promotion and Protection, the
Department of Agriculture, the eight school boards, administrators, teachers,
dietitians and nutritionists, the Nova Scotia Teachers Union, the Nova Scotia
Federation of Home and School Associations, La Fédération des parents
acadiens de la Nouvelle-Écosse, the Annapolis Valley Health Promoting Schools
Program, and the Cumberland County School Food Project.
A consultation draft of the Food and Nutrition Policy for Nova Scotia Public
Schools was released for public feedback in September and October 2005.
Focus groups were held in all eight school boards, together with sessions for
students, members of the food industry, and public health staff. The consultation
produced over 1,000 responses from parents, students, educators, school boards,
food industry representatives, health professionals, and the public at large.
The existing policy reflects the feedback from consultation as well as
recommendations from the provincial policy work group. Government,
non-government, and community partners, along with school boards, schools,
parents, and students, continue to work together to build health-promoting
school communities in Nova Scotia.
3
Healthy foods are important during the school-age years. Healthy
foods provide children and youth with the energy and nutrients necessary
for growth, learning, and physical activity, as well as to develop into healthy,
productive adults.
Together with the home and other settings, schools can positively influence students’ food choices and eating habits. Parents and other caregivers
are the primary role models for health behaviours in children and youth. School
food policies and programs can complement the efforts of parents and other caregivers to ensure proper nutrition for children and youth in the school setting.
Students have access to food and beverages in many different settings including
home, schools, and the larger community in which they live, learn, work, and play.
The food experiences provided by different settings, in addition to influential
media messages, work together to shape eating habits and preferences. Given
the amount of time children spend in school, it is not surprising that parents,
children, communities, schools, and government departments recognize the
school environment as one that significantly influences students’ food choices
and intakes.1, 2, 3, 4
Nutrition, health, and learning are linked. Schools help prepare students
to be healthy, productive, and responsible citizens. There is much research confirming what most educators have known for some time: that health, nutrition,
and learning are linked. Healthy, nourished students who feel safe are better
able to learn, perform in class, and attend school more regularly. Those who
achieve higher levels of education tend to experience better health as adults.5, 6
Healthy food choices and practices have been linked with learning readiness
and academic success, as well as fewer discipline and emotional problems.4, 7, 8
School breakfasts, in particular, have been shown to positively influence student
performance.7, 9, 10, 11 In the short term, missing even one meal can affect behaviour and ability to learn. On a continuous basis, poor nutrition has negative
effects on motivation, alertness, attentiveness, and emotional expression.7, 12
Healthy food choices and practices are linked with learning readiness
and success, and fewer discipline and emotional problems.
Daily physical activity has also been shown to have positive effects on student
performance and school achievement in terms of memory, observation, problem solving, and decision making, as well as contributing to improvements in
attitudes, discipline, behaviours, and creativity.13, 14, 15, 16, 17, 18
Healthy eating can help reduce the risk of developing diseases. Healthy
eating helps protect against diseases including heart disease, stroke, type 2 diabetes, osteoporosis, obesity, hypertension, dental decay, and certain cancers.19
Statistics tell a story of poor health and rising rates of obesity in Nova Scotia
children, youth, and adults. Three nutrition-related diseases—heart disease,
stroke, and diabetes—are responsible for nearly half of all deaths in the province.20 For the first time in history, Nova Scotia is witnessing an increase in the
rate of type 2 diabetes in children and adolescents. Type 2 diabetes, which
used to be referred to as adult onset diabetes, was virtually unreported in
children and youth in the early 1990s.
In Nova Scotia, type 2 diabetes accounts for 16 to 18% of newly
diagnosed cases among those under the age of 19 years.24, 25
background
Background
4
For the first time in history we are seeing youth with diseases
like type 2 diabetes and hypertension, previously diagnosed
during the late adult years.
In 2004, 26% of Canadian
children and adolescents
aged 2 to 17 years were
overweight or obese;
8% were obese.26
In 2004, the combined
overweight/obesity rate
of 2-17-year-olds
was significantly above the
national level in Nova Scotia at
32%; 9.4% were obese.26
Buying lunch at school was
shown to significantly increase
the risk of overweight. Relative
to those bringing lunch from
home, children who bought
lunch at school were
39% more likely
to be overweight.28
Percentage of
grade 5 students
in Nova Scotia who did not
meet Canada’s Food Guide
recommendations for food
group servings25:
Milk Products: 42.3%
Vegetables & Fruit: 49.9%
Grain Products: 54.4%
Meat & Alternatives: 73.7%
The rates of overweight and obesity have nearly tripled for Canadian children of
both genders.5, 21 Children who are overweight are at increased risk of becoming obese adults and are at higher risk of early adult diseases and death.22
If no improvements are made to body weight and eating and activity
habits, this generation of adults may actually enjoy better quality
of life and longer life spans than their own children!
Poor levels of physical activity have also been reported in Nova Scotia children
and youth. Research conducted in Nova Scotia has shown that physical activity
tends to decrease from childhood to adolescence for both girls and boys.23 By
grade 11 only 8.7% of males and 5.1% of females accumulated the recommended 60 minutes of daily activity, compared with 90% of males and 92.3%
of females in grade 3.23
Nova Scotia children and youth are reported to have poor eating habits.
Supporting students in making healthy food and beverage choices is more
important now than ever before. A 2003 study of 5,200 grade 5 students from
across Nova Scotia concluded that nutritional intake among children in Nova
Scotia was relatively poor. Skipping meals and purchasing meals at school or
fast-food restaurants contributed to poor intakes.27
Canadian studies also indicate that 31% of elementary school and 62% of secondary school students do not eat breakfast daily.29 Children and adolescents
who eat breakfast generally have a more nutritious diet and are more able to
meet nutrient recommendations. Those who do not eat breakfast are unable
to make up for nutrient deficits over the course of the day.30
School staff can benefit from healthy eating policies and programs
in the workplace. Canadians spend 60% of their waking hours at work and
often eat one or more meals and snacks at work. The availability of healthy
food and beverage choices in the workplace influences how people eat. Having
access to healthy food and beverages during the work day provides opportunities for school staff to choose health-promoting foods that can, in the
short term, maintain energy levels and concentration and, in the longer term,
reduce the risk of developing nutrition-related chronic diseases.31,32 Many
workplaces in Nova Scotia, including hospitals, school board offices, government departments, and private businesses, have adopted healthy workplace
plans and policies that support healthy food and beverages, as well as other
positive health behaviours. The Food and Nutrition Policy for Nova Scotia Public
Schools supports not only the nutritional health of students but also that of
the school staff.
Poverty influences the ability to make healthy food choices. Nutritional
health depends largely on the food and beverage choices made. The ability
to make healthy food choices requires knowledge, cooking skills, time for
food preparation, and adequate income to buy nutritious foods, among other
factors. Research in Nova Scotia in 2003–2004 shows that people who live in
poverty cannot afford to eat a nutritious diet no matter how carefully they
choose and prepare foods. For those living in this situation, very few actual
food “choices” are available.
5
Poverty limits the ability of parents to provide nutritious foods for their children
and help them develop sound eating habits. Evidence suggests that the incomerelated inability to access food is growing among Nova Scotia children.33
Food and beverages served and sold in schools should primarily be
for the purposes of nourishment rather than for revenue generation.
Students need healthy foods during the school day to sustain the energy and
concentration required for learning. To help ensure access to healthy food
and beverages, it is important that they are affordably priced.
The promotion and sale of healthy food and beverages in school reinforces
nutrition messages taught in the classroom and at home. While it is true that
there are no “good” foods and “bad” foods, there are “most of the time”
and “sometimes” foods. Foods and beverages of limited nutritional value (i.e.,
those that are high in sugars, sweeteners, fat, salt, and caffeine) can be part of
a healthy pattern of eating and can add enjoyment to eating when consumed
in moderation (i.e., sometimes). However, when foods and beverages of minimal nutritional value are available or promoted to students and staff at school
every day, it becomes increasingly difficult to practise moderation.
School fundraising contributes valuable programs and opportunities for students.
Fundraising can be complementary to the health of both students and the
community by offering healthy food and beverage options or non-food items
for sale. Many Nova Scotia schools have already shown that they can raise
money and promote health at the same time.
The Food and Nutrition Policy for Nova Scotia Public Schools, as part
of the Health Promoting Schools program, Healthy Eating Nova Scotia,
and Learning for Life II: Brighter Futures Together, is an important
investment in children and youth. Health Promoting Schools (HPS) is an
approach to school-based health involving a wide range of programs, activities,
and services that take place in schools and their communities. HPS enhances
health education through community support and partnerships. HPS also creates
supportive environments based on health promoting programs and policies.
These actions are intended to develop over time and to strengthen the school
community as a healthy setting for learning, playing, working, and living.34, 35
The HPS approach helps prepare students for a life of health and learning.
School health, including nutrition, is an important investment in
children and youth.
Released in 2005, Healthy Eating Nova Scotia describes a plan to address
nutrition-related health issues in the province. One of the four priority areas is
children and youth, and it includes increasing the availability and affordability of healthy foods in school among other settings and increasing the knowledge about food and nutrition among parents, teachers, and caregivers.33
Together, Learning for Life II: Brighter Futures Together (2005), Blueprint for
Building a Better Nova Scotia (2003), Healthy Eating Nova Scotia (2005), Active
Kids, Healthy Kids (2002), Health Promoting Schools Program (2005), and the
Nova Scotia Tobacco Strategy (2001) illustrate government’s commitment to
work with school boards, parents, caregivers, and other key stakeholders on
health-promoting policies and programs for the school-age population.
A study published in the
American Journal of Public
Health indicated that students
in Nova Scotia schools
with a comprehensive healthy
living program (i.e., one that
combined physical education,
healthy foods, nutrition
education, training of staff, and
parental involvement)
had significantly lower rates
of overweight and obesity, had
healthier diets, and reported
more physical activity than
students in schools without
such a program.27
The Food and Nutrition Policy
for Nova Scotia Public Schools
is a component of
the provincial Health
Promoting Schools program.
6
references
References
1.
Health Canada. (1997) Canada’s Food Guide to Healthy Eating. Focus on children six to
twelve years. Background for educators and communicators. Ottawa: Public Works
and Government Services Canada.
2.
Health Canada. (1997) Food for Thought: Schools and Nutrition. Ottawa: Health Canada.
http://www.hc-sc.gc.ca/hpfb-dgpsa/onpp-bppn/food_thought_schools_e.pdf (accessed
April 2006).
3.
Centers for Disease Control and Prevention. (1996) Guidelines for School Health
Programs to Promote Lifelong Healthy Eating. Atlanta: Morbidity and Mortality Weekly
Report. 45 (No.RR-9): 1-33.
4.
American Dietetic Association, Society for Nutrition Education, and American School Food
Service Association (2003). Nutrition services: An essential component of comprehensive
health programs. Journal of the American Dietetic Association 103: 505-514.
5.
Canadian Institute for Health Information. (2004) Improving the Health of Canadians.
Ottawa: Canadian Institute for Health Information.
6.
Canadian Institute for Health Information. (2005) Improving the Health of Young
Canadians. Ottawa: Canadian Institute for Health Information.
7.
Brandeis University. Center on Hunger Poverty, and Nutrition Policy. (1998) Statement on
the Link between Nutrition and Cognitive Development in Children. http://www.centeron
hunger.org/cognitive.html (accessed June 2006).
8.
Russell J. (2004) Best Practices for Child Nutrition Programs: A Review of the Literature.
Breakfast for Learning, Canadian Living Foundation. http://www.breakfastforlearning.
ca/english/resources/materials/bplr_0305.pdf (accessed June 2006).
9.
Pollitt E. (1995) “Does breakfast make a difference in school?” Journal of the American
Dietetic Association. 95(10): 1134-1139.
10. Powell CA, Walker SP, Chang SM, Grantham-McGregor SMI. (1998) Nutrition and education:
A randomized trial of the effects of breakfast in rural primary school children. American
Journal of Clinical Nutrition. 68: 873-879.
11. Minnesota. Department of Children, Families and Learning. (1998) School Breakfast
Programs: Energizing the Classroom. St Paul, Minnesota: Minnesota Department of
Children, Families and Learning.
12. Action for Healthy Kids. (2005) The Learning Connection. The Value of Improving Nutrition
and Physical Activity in Our Schools. http://www.actionforhealthykids.org/pdf/LC_color_
120204_final.pdf (accessed June 2006).
13. Symons CW, Cinelli B, James TC, Groff P. (1997) Bridging student health risks and academic
achievement through comprehensive school health programs. Journal of School Health.
67(6): 220-7.
14. Dwyer T, Blizzard L, Dean K. (1996) Physical activity and performance in children.
Nutrition Reviews. 54(4 P+2) S27-S31.
15. Etnier JL, Salazar, Landers DM, Petruzzello SJ, Han M, Nowell P. (1997) The influence of
physical fitness and exercise upon cognitive functioning: A meta analysis. Journal of Sport
and Exercise Physiology. 19(3): 249-77.
16. Shepard, RJ. (1997) Curricular physical activity and academic performance. Pediatric Exercise
Science. 9: 113-126.
17. Keays JJ, Allison KR. (1995) The effects of regular to moderate to vigorous physical activity
on student outcomes: A review. Canadian Journal of Public Health. 86 (1): 62-65
18. Calfas KJ, Taylor WC. (1994) Effects of physical activity on psychological variables in
adolescents. Pediatric Exercise Science. 6 (4): 406-423.
19. United Nations. World Health Organization. (2003) Diet, Nutrition and the Prevention of
Chronic Diseases. Report of a Joint WHO/FAO Expert Consultation. WHO Technical Report
Series 916.
20. Colman R. (2002) Cost of Chronic Disease in Nova Scotia. Halifax: GPI Atlantic.
21. Tremblay MS, Willms JD. (2000) Secular trends in the body mass index of Canadian children.
Canadian Medical Association Journal 163(11):1429-1433.
22. Guo SS, Chumlea WC. (1999) Tracking of body mass index in children in relation to
overweight in adulthood. American Journal of Clinical Nutrition. 70 (1): 145S-8S.
23. Campagna P, Ness G, Rasmussen R, Porter J, Rehman L. (2002) Physical Activity Levels in
Children and Youth in the Province of Nova Scotia. Report submitted to the Sport and
Recreation Commission, Government of Nova Scotia.
24. Diabetes Care Program of Nova Scotia. (2003) Diabetes in Nova Scotia: A Ten Year
Perspective. Halifax: Diabetes Care Program of Nova Scotia.
25. Diabetes Care Program of Nova Scotia. (2004) Nova Scotia Incident Cases of Diabetes
Mellitus (types 1 and 2). Online document: www.diabetescareprogram.ns.ca/news/news10.asp
26. Statistics Canada. (2004) Canadian Community Health Survey.
27. Veugelers PJ, Fitzgerald AL, Johnston EJ. (2005) Dietary intake and risk factors for poor diet
quality among children in Nova Scotia. Canadian Journal of Public Health. (96) 3: 212-216.
28. Veugelers PJ, Fitzgerald AL. (2005b) Prevalence and risk factors for childhood overweight
and obesity. Canadian Medical Association Journal. 173 (6): 607-613.
29. Breakfast for Learning, Canadian Living Foundation. (2004) Online document.
http://breakfast4learning.ca (accessed June 2006).
30. Rampersaud GC, et al. (2005) Breakfast habits, nutritional status, body weight and
academic performance in children and adolescents. Journal of the American Dietetic
Association. 105:743-60.
31. Canadian Centre for Occupational Health and Safety. (2002) Healthy Eating at Work.
http://www.ccohs.ca/oshanswers/psychosocial/healthyeating.html (accessed June 2006).
32. County of Lambton Community Health Services Department. (2004) Wellness Works:
A Guide to Healthy Living at Work. Lambton, Ontario: County of Lambton Community
Health Services.
33. Healthy Eating Nova Scotia. (2005) Halifax: Healthy Eating Action Group of the Nova Scotia
Alliance for Healthy Eating and Physical Activity.
34. Canadian Association for Health, Physical Education, Recreation and Dance. (2005)
Comprehensive School Health — Quality School Health. Online document.
http://www.cahperd.ca/eng/health/about_qsh.cfm (accessed June 2006).
35. United Nations. World Health Organization. (2005) School and Youth Health: What Is a
Health Promoting School. http://www.who.int/school_youth_health/gshi/hps/en/index.html
(accessed June 2006).
36. Nestle M. (2002) Food Politics: How the Food Industry Influences Nutrition and Health.
University of California Press.
37. Media Awareness Network. (2003a) Special issues for young children. Developmental
concerns. Online document.
http://www.media-awareness.ca/english/parents/marketing/issues_kids_marketing.cfm
38. Media Awareness Network. (2003b) How marketers target kids. Online document.
http://www.media-awareness.ca/english/parents/marketing/marketers_target_kids.cfm
39. Satter, EM. (2000) Child of Mine: Feeding with Love and Good Sense. Palo Alto: Bull Publishing.
40. Young LR, Nestle M. (2002) The contribution of expanding portion sizes to the US obesity
epidemic. American Journal of Public Health. 92(2): 246-249.
41. Ontario Society of Nutrition Professionals in Public Health, School Nutrition Workgroup
Steering Committee. (2004) Creating a Healthy School Nutrition Environment.
42. Conklin MT, Lambert LG, Anderson JB. (2002) How long does it take students to eat lunch?
A summary of three studies. The Journal of Child Nutrition & Management. Issue 1 (Spring).
Online document. http://docs.schoolnutrition.org/newsroom/jcnm/02Spring/conklin
43. National Academies of Sciences. Food and Nutrition Board, Institute of Medicine. (2004)
Dietary Reference Intakes for Water, Potassium, Sodium , Chloride and Sulfate. Washington,
DC: National Academies Press.
7
8
Members of the Food and Nutrition in Nova Scotia Schools Policy
Work Group
Michelle Amero,
Department of Health Promotion and Protection
Ann Blackwood,
Department of Education
Ismay Bligh,
Annapolis Valley Health Promoting Schools Program
members
George Carmichael,
Department of Agriculture
22454_1 insert 12
Sandi Carmichael,
Annapolis Valley Regional School Board
Cathy Carreau,
Halifax Regional School Board
Sharon Costey,
Cumberland County School Food Project
Bill Curry,
Tri-County Regional School Board
Louise D’Entremont,
La Fédération des parents acadiens de la Nouvelle-Écosse
Kevin Gallant,
Conseil scolaire acadien provincial
Paul Long,
Strait Regional School Board
Jeff Lynds,
Chignecto-Central Regional School Board
Debbie Madore,
Cape Breton-Victoria Regional School Board
Bev Mullin,
Nova Scotia Federation of Home and School Associations
Michelle Murton,
Department of Health Promotion and Protection
David Patrick,
South Shore Regional School Board
Dianne Raoul,
Nova Scotia Teachers Union
Bernadette Reid,
Nova Scotia School Boards Association
Gary Scott,
Department of Agriculture
6/6/06 2:14:42 PM
Policy
Directives
and
Guidelines
22454 version 1.indd 1
6/5/06 6:51:50 PM
Protection.
Spring 2006
Policy Statement and Objective
1
Definitions
1
Application
1
Policy Directives Rationale
2
Policy
4
Directives
Food and Beverages Served and Sold in School
Programming
Pricing
Fundraising
Special Functions
Food as a Reinforcer
Students Who May Be Vulnerable
Portion Sizes
Food Safety
Nutrition Education
4
4
4
4
5
5
5
6
6
6
6
7
Guidelines Rationale
8
Guidelines
Time to Eat
Nova Scotia Produce and Products
Food Packaging and Environmental Consciousness
Role Models
School Partnerships and Commitment
10
10
10
11
11
Accountability and Monitoring
11
Implementation Schedule
12
contents
Contents
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1
Policy Statement and Objective
The Food and Nutrition Policy for Nova Scotia Public Schools is intended
to increase access to and enjoyment of health-promoting, safe, and
affordable food and beverages served and sold in Nova Scotia public
schools. The objective of the policy is to help make the healthy food and
beverage choice the easy choice in the school setting.
School Day: The Ministerial Education Act Regulations Citation 2(3) defines
the school day as “any day other than Saturday, Sunday or a statutory holiday
which is within the school year.” In this policy the school day refers to the time
when students arrive at school to the time that they leave at the end of the day.
Health Promoting Schools: An approach to school-based health promotion involving a broad spectrum of programs, activities, and services that take
place in schools and their surrounding communities. The approach is designed
to change the environment in which students and staff live and learn.
Components include the school curriculum, environment, and school and
community supports. Families, health professionals, educators, institutions,
agencies, community organizations, and students all play important roles.
Maximum Nutrition: Food and beverages that are part of the four food
groups of Canada’s Food Guide to Healthy Eating. These items are high in
essential nutrients for growth, learning, and health (e.g., vitamins, minerals,
protein, carbohydrate, essential fatty acids, fibre, and water) and are low in
salt, sugar, sweeteners, and saturated and trans fats. They have undergone
little or no processing.
Moderate Nutrition: Food and beverages that are part of the four food
groups of Canada’s Food Guide to Healthy Eating. These items contain essential
nutrients for growth, learning, and health (e.g., vitamins, minerals, protein,
carbohydrate, essential fatty acids, fibre, and water), but are somewhat
lower in fibre and higher in fat, salt, sugar, sweeteners, and/or processing.
Minimum Nutrition: These food and beverages may or may not be from
the four food groups of Canada’s Food Guide to Healthy Eating. They offer
minimal nutritional value; are very high in sugar, fat, salt, caffeine, sweeteners, and/or processing; and tend to replace nutritious foods when available
as meals and snacks.
Special Functions: Events that may occur once or twice a month and include
special occasions and in-school celebrations (e.g., parent-teacher night, Remembrance Day, school bazaar, Spring Fling, Halloween, Christmas bake sales).
Application
The policy and Food and Beverage Standards for Nova Scotia Public Schools
apply to all public schools in Nova Scotia. The policy and standards also apply
to all individuals, organizations, and businesses that serve or sell food and
beverages to students in Nova Scotia public schools.
definitions
Definitions
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2
Directives – Rationale
1. Food and Beverages Served and Sold in School
Providing a variety of healthy, acceptable food and beverage options for
students and staff reinforces the nutrition curriculum taught in the
classroom as well as messages learned at home and in other environments.
2. Clean Drinking Water
Water is an essential nutrient. Even mild dehydration can have negative
effects on brain function, alertness, and energy levels. Eating foods higher
in fibre like whole grains and fruits and vegetables also requires a
greater fluid intake.
rationale
3. Programming
Food programs can help ensure that all students have access to healthy,
affordable foods during the school day.
4. Pricing
The cost of food and beverages influences whether or not they are chosen.
School food and beverages should be served and sold primarily for the
purposes of providing nutrition rather than for revenue generation.
5. Fundraising
Fundraising contributes to educational programs and opportunities for
students. Fundraising can be complementary to the health of students
and the community that supports them when healthy food and beverage
or non-food options are chosen. Fundraising with healthy food and
beverages or non-food items provides another opportunity to support
nutrition messages taught in the classroom, home, and broader community.
6. Special Functions
Food can be a significant part of cultural and traditional celebratory
events. Although healthy foods and beverages should be promoted, it is
recognized that there needs to be flexibility for a wider range of food
and beverage items for special school functions and celebrations.
7. Promotion and Advertising
The business world is keenly aware of the potential to build preferences
and cultivate brand loyalty by targeting schools that house a captive and
impressionable audience of future consumers.36, 37, 38 Partnerships between
schools and businesses can be mutually beneficial. However, such
partnerships work best when designed to meet identified health and
educational needs rather than serve commercial motives.
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3
8. Food as a Reinforcer
Children need to eat when they are hungry and stop when they are full
if they are to develop a healthy relationship with their bodies as well as
learn healthy eating behaviours.39 Using food as a reinforcer teaches
children to eat when they are not hungry. Finding alternatives to food
to reinforce behaviours is an important part of providing a healthy
school environment.
9. Students Who May Be Vulnerable
All students need nourishment during the school day. Some students may
be challenged in meeting this need for a variety of reasons including
poverty, life-threatening food allergies, and other medical conditions
requiring special dietary considerations.
10. Portion Sizes
It is important that the portion sizes offered to students and staff reflect
and support healthy eating behaviours. Large portions (e.g., “super-size”)
not only provide more calories, but studies show that when people are
served larger portions, they also eat more food.40
11. Food Safety
Foods served and sold in schools need to be handled and prepared safely
to prevent the spread of food-borne illness and disease. Hand washing
is a simple and effective way to reduce the spread of food-borne illnesses,
as well as colds and flu.
12. Nutrition Education
The health education curriculum describes the knowledge, skills, and
attitudes students need in order to adopt and maintain lifelong healthy
eating patterns. Nutrition education includes the formal, hidden, and
parallel curriculum. The hidden curriculum provides opportunities
to influence positive eating behaviours through creation of a school
climate and learning environment supportive of healthy eating. The
parallel curriculum builds external support systems and links between
schools, families, and communities. Approaches that include nutrition
education, policy, and programs and that focus on the larger
school community (e.g., volunteers and families) have the greatest
impacts on nutritional health and learning.4, 41
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4
Policy
The policy is divided into Directives and Guidelines. It is based on a review of
local, national, and international school food and nutrition policies; examination of health evidence; and feedback from public consultation. It has
been developed in consultation with members of the Food and Nutrition in
Nova Scotia Schools Policy Work Group.
directives
Directives
1.
Food and Beverages Served and Sold in School
1.1
During the school day when students are present, food and beverages
served and sold in school will be consistent with the Food and Beverage
Standards for Nova Scotia Public Schools. This includes cafeterias,
canteens, vending machines, and lunch, breakfast, and snack programs.
1.2
The policy and food and beverage standards are also in effect during
evening programs for students provided by the school. (Refer to Directives
5 and 6 for considerations for Fundraising and Special Functions.)
1.3
Schools will ensure that the majority of choices available are from food
and beverages of Maximum Nutrition, recognizing that they are more
nutritious than those of Moderate Nutrition.
1.4
Schools will serve or sell only milk (white, chocolate, flavoured, and
nutritional alternatives to milk, e.g., soy), 100% juice, and water as
beverages as per the Food and Beverage Standards for Nova Scotia
Public Schools.
1.5
Schools will not use deep fat fryers to prepare food.
2.
2.1
Schools will ensure that students and staff have access to clean
drinking water during the school day.
2.2
Teachers and administrators will encourage students to drink water,
especially during periods of hot weather or increased physical activity.
This may be facilitated by allowing water bottles into the classroom.
3.
Programming
3.1
It is expected that all schools will participate in the Nova Scotia
Department of Agriculture’s School Milk Program.
4.
Pricing
4.1
To ensure that healthy food and beverage choices are accessible to the
majority of students, schools will make affordability the primary
consideration when setting prices or profit margins. Meal programs, in
particular, will be priced with this in mind.
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5
5.
Fundraising
5.1
Fundraising with food and beverages organized by and through schools
will centre only on items of Maximum or Moderate Nutrition.
6.
Special Functions
6.1
Food and beverages of Maximum and Moderate Nutrition will be offered
during Special Functions. However, Special Functions may include items
from the Minimum Nutrition list. Special Functions are events that may
occur once or twice a month and include special occasions and in-school
celebrations (e.g., parent-teacher night, Remembrance Day, school
bazaar, Spring Fling, Halloween, Christmas bake sales).
7.
Schools will work to develop a culture that promotes health by
promoting healthy food and beverage choices that emphasize and are
consistent with the Maximum Nutrition and Moderate Nutrition lists.
7.2
giving priority space to healthy food and beverages as defined by the
Maximum Nutrition list (e.g., counter-top refrigerators, placement of
fruits and vegetables at student eye level).
Nova Scotia Department of Agriculture
7.1
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8.
Food as a Reinforcer
8.1
School staff and volunteers will not offer food as a reinforcer or withhold
food from students as a consequence, except in cases where a program
planning team is using applied behavioural analysis to implement an
individual program plan for a student.
9.
Students Who May Be Vulnerable
9.1
Schools will ensure that students and parents are aware of breakfast,
lunch, and snack programs that are offered in or through the school at
minimal or no cost and are accessible to all students.
9.2
Schools must ensure that any food programs are made available to
students in a non-stigmatizing manner.
9.3
Schools will work with parents to ensure that staff/volunteers are
aware of food allergies and guidelines for supporting children with
food-related chronic diseases (e.g., diabetes, celiac disease).
9.4
Schools will ensure that any food and beverages served and sold from
those listed in the Food and Beverage Standards for Nova Scotia Public
Schools are in alignment with school board anaphylaxis policy, Canadian
School Boards Association Anaphylaxis Guidelines, or Peanut Aware
policies and guidelines.
10.
Portion Sizes
10.1 Schools will serve and sell appropriate portions of food and beverages.
Super-sized portions are not appropriate to serve or sell in schools.
Refer to Canada’s Food Guide to Healthy Eating for information related
to portion sizes.
11.
Food Safety
11.1 Schools are required to prepare and serve foods in accordance with food
safety standards and training guidelines as outlined by the Health
Protection Act of the Nova Scotia Department of Agriculture. This may
require the need for a Food Establishment Permit, food safety training,
and Workplace Hazardous Materials Information System (WHMIS)
training.
11.2 Schools will emphasize and promote cleanliness. Placemats or disinfectant
wipes are encouraged if students are to eat at their desks.
11.3 Schools will ensure that students are aware of the importance of hand
washing and will provide students with the opportunity to wash their
hands before consuming meals.
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12.
Nutrition Education
12.1 The Department of Education will work with partners to ensure continued
development and currency of high-quality, evidence-based health
education curriculum that includes food and nutrition outcomes.
12.2 The Department of Education will work with partners to ensure continued
development and currency of high-quality, evidence-based family studies
curriculum that includes food and nutrition studies.
12.3 When possible, schools should integrate nutrition education into other
subject areas and activities beyond the classroom.
12.4 The Department of Education will work with partners to enhance
pre-service and in-service teacher education regarding nutrition.
12.5 The Department of Education will work with partners to ensure that
opportunities for ongoing professional development are made available
to teachers to support food and nutrition education.
12.6 The Department of Education will work with partners to ensure that
teachers and students have access to the resources they need to address
food and nutrition curriculum outcomes.
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8
Guidelines – Rationale
13. Time to Eat
Enjoying meals with others is an important component of healthy eating.42
After eating, the brain needs approximately 20 minutes in order to
register that the body is full. Research shows that students need about
the same amount of time to consume a meal. Allowing students and
staff a minimum of 20 minutes to eat lunch provides time for the brain
to register that the body is satisfied, provides a break in routine, and
restores energy and enthusiasm for afternoon classes.
rationale
14. Nova Scotia Produce and Products
Nova Scotia produces an abundance of produce and products. Buying
food that is grown and produced within the province supports Nova Scotia
agriculture and business and means that more money remains in the
community. Locally grown, fresh food is often more nutritious if it is used
shortly after harvest.
15. Food Packaging and Environmental Consciousness
Schools in Nova Scotia have done a wonderful job partnering with and
educating the community about how to be environmentally conscious at
school and at home.
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16. Role Models
School staff, volunteers, visitors, parents, and peers are all influential role
models for students.
17. School Partnerships and Commitment
It takes many individuals and partners working together to build a
supportive environment for nutrition and healthy eating in the
school setting.
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Guidelines
Policy guidelines are recommendations that suggest a preferred course
of action.
13.
Time to Eat
13.2 School schedules should recognize that students need nourishment
every three/four hours, based upon the time they would have last had
an opportunity to eat. For example, students may benefit from a
10-minute break to eat a snack scheduled separately from recess, if
possible.
13.3 It is recommended that students be given time to eat lunch, as well as to
participate in activities (e.g., intramurals). Lunch and activities should
be scheduled so they complement each other, rather than compete.
14.
Nova Scotia Produce and Products
14.1 Whenever possible, schools and food service providers should use food
and beverages that are grown, produced, or manufactured in Nova
Scotia and Atlantic Canada.
15.
Food Packaging and Environmental Consciousness
15.1 Schools are encouraged to continue, as well as find new ways, to reduce
consumer and food waste and to support recycling and composting
options.
15.2 Schools are encouraged to support energy-saving practices for food
programs (e.g., energy-saving equipment such as fridges and stoves that
meet the EnerGuide standard).
guidelines
13.1 It is recommended that the school day be scheduled to allow students
and staff a minimum of 20 minutes to eat lunch. NOTE: This does not
include the time it takes to stand in line, travel to lunch areas, or
prepare foods.
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16.
Role Models
16.1 School staff, administrators, volunteers, and guests are encouraged to
model healthy eating practices consistent with the policy and Food and
Beverage Standards for Nova Scotia Public Schools.
16.2 Community partners who have use of schools for community events are
encouraged to follow the policy and Food and Beverage Standards for
Nova Scotia Public Schools for consistency and role-modelling purposes.
17.
School Partnerships and Commitment
17.1 Students should be involved in the planning of school food menus and
choices offered by canteens, cafeterias, lunch and breakfast programs,
vending machines, and at special functions.
17.2 Schools are encouraged to address food and nutrition issues within a
unique or existing committee that includes administration, teachers,
other staff, students, parents, food service staff, and community
representatives (e.g., Health Promoting Schools Committee).
17.3 Schools are encouraged to have healthy foods that meet the Food and
Beverage Standards for Nova Scotia Public Schools on hand for students
who may require food.
17.4 Parent and community groups who participate in fundraising off the
school site or outside of the school day are encouraged to focus on
non-food or food and beverage items that are of Maximum or
Moderate Nutrition.
17.5 Schools are encouraged to apply the policy and the Food and Beverage
Standards for Nova Scotia Public Schools during school-based programs
for students taking place on weekends in the school.
17.6 Schools are encouraged to consider the policy and the Food and Beverage
Standards for Nova Scotia Public Schools when choosing venues and on
student school trips.
Accountability and Monitoring
•
Schools will ensure that parents, staff, students, food service providers,
and community partners are informed of the policy and food and
beverage standards.
•
The Department of Education will review the policy and food and
beverage standards biennially.
•
School boards will monitor and evaluate policy implementation and
effectiveness related to nutrition and the promotion of healthy eating
and participate in the provincial evaluation of the policy.
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Implementation Schedule
The Food and Nutrition Policy for Nova Scotia Public Schools will be phased
in over three years beginning in 2006–07. This policy will ensure a healthy
supportive environment is created for the school community by clarifying
direction. This policy will demonstrate that schools value the health of
students and staff.
Any contracts for food and beverage services will remain intact until they
expire. Upon expiration, it is expected that any new contracts will meet the
terms of the policy and Food and Beverage Standards for Nova Scotia Public
Schools. Any new contracts signed during the implementation schedule must
comply with the policy and Food and Beverage Standards for Nova Scotia
Public Schools. This includes agreements related to promotional items such
as scoreboards, clocks, and facades for vending machines.
implementation
12
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13
i.
Schools will ensure compliance with the Health Protection Act related
to food safety; e.g., schools may consider arranging for training available
through the Nova Scotia Department of Agriculture. (Directive 11.1)
ii.
Schools will continue to examine pricing to ensure access and
affordability for the majority of students. (Directive 4.1)
iii.
Schools are encouraged to create a School Food and Nutrition Policy
Team (e.g., an arm of an existing committee like the School Advisory
Committee, Health Promoting Schools Committee, or a new committee)
that can be tasked with addressing policy implementation issues at the
school site. (Guideline 17.2)
iv.
Schools will examine menus or food lists in preparation for including
more foods and beverages of Maximum and Moderate Nutrition and
removal of some Minimum Nutrition items. (Directive 1.3)
v.
Schools should involve students in discussions related to menu selection
and consider an ongoing strategy for student input into school food
and beverage choices. (Guideline 17.1)
vi.
Schools should review beverage contracts to begin planning for full
implementation of the beverage standards by January 2007.
(Directive 1.4)
vii.
Schools not already participating in the Department of Agriculture’s
School Milk Program should begin planning to do so by January 2007.
(Directive 3.1)
viii. Schools that still have deep fat fryers should consider alternative menu
items to replace deep fried foods in preparation for January 2007
implementation. (Directive 1.5)
schedule
A) Planning for Implementation
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14
B) 2006–2007 School Year
i.
Schools should work to increase access to foods and beverages on the
Maximum and Moderate Nutrition lists with an emphasis on fruits and
vegetables and whole grains and to decrease access to foods on the
Minimum Nutrition list. (Directive 1.3)
ii.
Schools should continue to work to emphasize positive promotion
strategies for healthy foods and beverages. (Directives 7.1, 7.2)
iii.
Effective September 2006, school staff and volunteers will not offer
food as a reinforcer or withhold food from students as a consequence,
except in cases where a program planning team is using applied
behavioural analysis to implement an individual program plan for a
student. (Directive 8.1)
iv.
Effective January 2007, all schools will have removed food items
listed in the Baked Goods, Snacks or Processed Foods, and Frozen
Novelties sections of the Minimum Nutrition list of the Food and
Beverage Standards. (Directive 1.1)
v.
Effective January 2007, all schools will participate in the Department of
Agriculture’s School Milk Program. (Directive 3.1)
vi.
Effective January 2007, all schools will implement the beverage
guidelines (100% juice, milk and water). (Directive 1.4)
vii
Effective January 2007, schools will no longer use deep fat fryers to
prepare food. (Directive 1.5)
viii. Schools that fundraise with food and beverages should consider options
that centre on items included in the Maximum and Moderate Nutrition
lists in preparation for September 2007 implementation. (Directive 5.1)
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C) 2007– 2008 School Year
i.
Beginning September 2007, school fundraising campaigns involving
food and beverages organized by and through the school will centre
only on items on the Maximum or Moderate Nutrition lists. (Directive
5.1) (Note: Policy directive subject to review in Spring 2007.)
ii.
By June 2008, schools will not serve or sell Mixed Foods listed on the
Minimum Nutrition list. (Directive 1.1)
iii.
Schools will begin to increase the amount of food and beverages of
Maximum Nutrition in preparation for full implementation by June
2009. (Directive 1.3)
D) 2008–2009 School Year
By June 2009, all schools will have fully implemented the entire food
standards of the Food and Beverage Standards for Nova Scotia Public
Schools. (Directives 1.1, 1.3)
ii.
By June 2009, schools will have implemented all policy directives
identified within the School Food and Nutrition Policy for Nova Scotia
Public Schools.
i.
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Food and Beverage
Standards for
Nova Scotia
Public Schools
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Protection.
Spring 2006
Contents
1
Criteria
3
Maximum Nutrition
4
Moderate Nutrition
6
Minimum Nutrition
7
Rationale
8
Background and Tips
10
contents
Categories
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1
Food and Beverage Standards for Nova Scotia Public Schools
Canada’s Food Guide to Healthy Eating is based on Canada’s Guidelines for
Healthy Eating, which outlines key healthy eating messages for all Canadians
such as:
•
Enjoy a VARIETY of foods.
•
Emphasize cereals, breads, other grain products, vegetables, and
fruit.
•
Choose lower fat dairy products, leaner meats, and food prepared
with little or no fat.
•
Achieve and maintain a healthy body weight by enjoying regular
physical activity and healthy eating.
•
Limit salt and caffeine.
NOTE: Canada’s Food Guide to Healthy Eating is currently being revised.
Updated information will be added when it is received.
CATEGORIES
The Food and Beverage Standards for Nova Scotia Public Schools groups
food and beverages into three categories. Figuring out what goes into each
category is not always easy because foods and beverages vary by brand and
how they are prepared. However, the categories will help make it easier to
decide which items to serve or sell during the school day, as well as where to
categorize new foods and beverages that are introduced to the marketplace.
Use the Food and Beverage Standards for
•
cafeterias, canteens, and vending services
•
breakfast, lunch, and snack programs
•
school fundraising with food/beverages
•
school-based sports events
•
after-school and evening programs provided by the school
•
promotion or advertising of food and beverages in school
categories
The Food and Beverage Standards for Nova Scotia Public Schools are based
upon Canada’s Food Guide to Healthy Eating. They provide nutrition criteria,
suggestions, and detailed lists of healthy options that can help inform decisions
about the food and beverages served and sold during the school day. As
changes are made, the standards offer a way to evaluate progress toward
a healthy nutrition environment within the school. The food and beverage
standards are not in any way meant to apply to, or to evaluate, student
lunches and snacks sent from home.
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2
“Maximum Nutrition” foods can be served or sold daily in schools.
• Food and beverages that are part of the four food groups of Canada’s
Food Guide to Healthy Eating
• High in essential nutrients for growth, learning, and health (e.g., vitamins,
minerals, protein, carbohydrate, essential fatty acids, fibre, and water)
• Low in saturated and trans fats
• Contain little or no added salt, sugars, or artificial sweeteners
• Minimally processed
“Moderate Nutrition” can be served or sold no more than two times
per week or make up no more than 30% of choices at one location
• Food and beverages that are part of the four food groups of Canada’s
• Contain essential nutrients for growth, learning, and health (e.g., vitamins,
minerals, protein, carbohydrate, essential fatty acids, fibre, and water)
• May be lower in fibre and higher in fat, salt, sugar, artificial sweeteners,
and/or processing
“Minimum Nutrition” can be served or sold only once or twice a
month as part of Special Functions
• Foods and beverages that offer minimal nutritional value
• Very high in sugar, fat, salt, caffeine, artificial sweeteners, and/or processing
• Tend to replace nutritious foods when available as meals and snacks
NOTE:
Special Functions will emphasize food and beverages of Maximum and
Moderate Nutrition. However, because food is a significant part of many
cultural or traditional celebratory events, some items of Minimum Nutrition
may be served or sold during Special Functions. Special Functions are
events that may occur once or twice a month and include special occasions
and in-school celebrations (e.g., parent-teacher night, Remembrance Day,
school bazaar, Spring Fling, Halloween, Christmas bake sales).
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3
NUTRITION CRITERIA
Nutrition criteria are based on Health Canada’s Nutrition Claims (http://www.
hc-sc.gc.ca/fn-an/label-etiquet/nutrition/index_e.html), the nutrition content
of popular or staple foods (Canadian Nutrient File, http://www.hc-sc.gc.ca/fnan/nutrition/fiche-nutri-data/index_e.html), Canada’s Food Guide to Healthy
Eating, standards set in other provinces, and knowledge and experience with
food and beverage items in school.
The nutrition criteria are intended for use by a variety of individuals, including students, parent volunteers, principals, and food service workers and
companies. Because of the many people who will use the criteria there are
three pieces of complementary information to guide decisions: Food for
Thought; Nutrient Criteria; and the Maximum, Moderate, and Minimum
Nutrition Food Lists.
NOTE:
Heart Health Claims for sodium are based on 480 mg for single foods
and 960 mg for entrees. The Dietary Reference Intake (DRI) Upper Limit
for sodium for children 4–8 years is 1900 mg/day and for children 9–13
years is 2200 mg/day. For teens and adults the recommended daily upper
limit is 2300 mg/day.43
criteria
Definitions
Low fat = 3 g or less of fat per serving
Low in saturated fat = 2 g or less of saturated and trans fats combined
Source of fibre = 2 g or more of fibre per serving
(From Health Canada Nutrition Claims)
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4
Maximum Nutrition
Nutrient Criteria
Fat:
No more than 3 g (less than 1 tsp) of total fat
per serving
No more than 2 g of saturated and trans fat combined
per serving
Fibre:
2 g or more per serving
Sodium:
Less than 480 mg per serving
Vegetables and Fruit: Food for Thought
• Fresh fruits and vegetables are always a good choice in this category.
Choose fresh, local items that are in season. Use frozen or canned
items to increase variety when fresh choices are unavailable.
• Choose beverages that say “100% juice.”
• Choose products that list a vegetable or fruit as the first or second
• Choose items that say “low in fat,” “low in saturated fat,” “lower in
salt,” or “source of fibre.”
• Choose items that do not have added sugars or artificial sweeteners.
Nutrient Criteria
Fat:
No more than 3 g of total fat (i.e., less than 1 tsp) per serving
No more than 2 g of saturated and trans fat combined per
serving
Fibre:
Sodium:
Sugar:
No added sugars
maximum
Grain Products: Food for Thought
• Choose items that list whole grains as the first or second ingredient,
e.g., breads, cereals, crackers, and pasta made from whole wheat,
oats, rice, rye, corn, barley.
• Choose items that say “low in fat,” “low in saturated fat,” “trans fat
free,” “lower in salt,” or “source of fibre.”
• Choose items that do not contain artificial sweeteners.
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5
Milk Products: Food for Thought
• Choose lower fat milk products: 2%, 1%, or skim (white or flavoured)
fluid milk, yogurt, and soy beverages.
• Choose cheeses (including tofu and soy-based items) that contain less
than 20% milk fat (MF) or butter fat (BF).
• Choose items that list milk as the first or second ingredient (this does
not include cream).
• Choose items that do not contain artificial sweeteners.
Nutrient Criteria
Fat:
No more than 5 g total fat per serving
No more than 4 g saturated and trans fat per serving
Sodium:
Sugar:
Lower fat (2% or less); flavoured milks should contain 28 g or less
total sugar per 250 mL serving
Meat and Alternatives: Food for Thought
• Choose lean or extra lean meats (e.g., lean ground beef versus regular),
poultry, and fish.
• Choose meat alternatives such as lentils, beans, and tofu.
• Choose items that list a meat or alternative as the first or second
ingredient.
• Try broiling, baking, roasting, grilling, poaching, and stir-frying to
prepare foods with little or no added fat.
Nutrient Criteria
Fat:
No more than 3 g saturated and trans fat combined per serving
Sodium:
Entrees/Mixed Foods: Food for Thought
• Choose items that contain ingredients from the four food groups of
• Choose items that say “low or lower in fat,” “low in saturated fat,”
“trans fat free,” “lower in salt,” or “source of fibre.”
Note: Please refer to the Maximum, Moderate, and Minimum Nutrition
posters for the detailed lists of food and beverages that can
be served and sold in schools.
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6
Moderate Nutrition
moderate
Grain Products: Food for Thought
• Choose these items less often because they have less fibre than foods
in the Maximum Nutrition list. When choosing, select items that list
grains as the first or second ingredient and contain enriched white
flours or mixed flours made from wheat, rice, oats, corn, barley, etc.
• When choosing, select items that say “lower in fat,” “low in
saturated fat,” “trans fat free,” “lower in salt,” or “reduced in
sugar.”
Nutrient Criteria
Fat:
No more than 5 g of total fat per serving
No more than 2 g saturated and trans fat per serving combined
Fibre:
May contain less than 2 g per serving
Sodium:
May contain more than 480 mg but less than 960 mg per serving
Sugar:
May contain added sugar or artificial sweetener
Vegetables and Fruit: Food for Thought
• Try local fresh fruit and vegetables in season.
• Use frozen or canned items to increase variety when fresh choices
are unavailable.
• When choosing, select items that list a vegetable or fruit as the first
or second ingredient, not including water.
• When choosing, select items that say “lower in fat,” “low in
saturated fat,” “trans fat free,” “lower in salt,” or “reduced in
sugar.”
Nutrient Criteria
Fat:
Less than 5 g total fat per serving
Less than 2 g saturated and trans fat combined per serving
Fibre:
Sodium:
Sugar:
May contain added sugar or artificial sweetener
Milk Products: Food for Thought
• When choosing, select items that list milk as the first or second
ingredient (this does not include cream).
• Choose these items less often because they are higher in fat compared
to items in the Maximum Nutrition list: whole (3.25% MF) fluid milk,
yogurt, and soy products.
• Choose these cheeses less often because they have more fat (i.e., more
than 20% MF but less than 32% MF).
Nutrient Criteria
Fat:
May contain no more than 8 g total fat per serving
May contain no more than 5 g saturated and trans fat combined
per serving
Sodium:
Sugar:
Flavoured milk with no more than 28 g sugar per 250 mL;
artificial sweetener may be present
6/6/06 10:13:11 AM
7
Meat and Alternatives: Food for Thought
• When choosing, select items that list a meat or alternative as the first
or second ingredient.
• Choose these cuts of meat, poultry, and fish less often because they
have more fat or saturated fat.
Entrees/Mixed Foods: Food for Thought
• Choose these items less often because they use or contain ingredients
from the four food groups of the Moderate Nutrition list.
• When choosing, select, items that say “lower in fat,” “low in
saturated fat,” “trans fat free,” “lower in salt,” and “reduced in
sugar.”
Minimum Nutrition
Food for Thought
• These items should be served or sold only once or twice a month as
part of special functions and along with items of Maximum and
Moderate Nutrition. They contain large amounts of sugar, fat, or salt
relative to other ingredients.
Nutrient Criteria
• Food and beverages that contain more than 960 mg sodium
•
Grain products and vegetables and fruit that contain more than 5 g of
fat per serving and more than 2 g of saturated and trans fat combined
per serving
•
Vegetable and fruit juices that are less than 100% juice
•
Milk products that contain more than 3.25% MF
•
Cheese products that contain more than 32% MF or BF
•
Fluid milk that contains more than 8 g total fat per 250 mL serving
•
Milk-based beverages that contain more than 28 g of total sugar
per 250 mL
•
Meat and alternatives that contain more than 10 g total fat per serving
and more than 4 g of saturated and trans fat combined
•
Artificial sweetener that is present in any of the items from this list
minimum
Nutrient Criteria
Fat:
Sodium:
6/5/06 7:21:57 PM
8
RATIONALE
Total fat
The standards are designed to discourage excess intake. Fat is necessary for
the growth of brain and nerve cells and to absorb fat-soluble vitamins like
A and D. Fat is part of many healthy foods but is a concentrated source of
calories. Vegetable oils (e.g., canola, sunflower) provide a healthier source of
fat than that from animal sources and certain tropical plants (e.g., palm and
coconut oils). Providing guidance around foods with healthy and moderate
amounts of fat helps schools encourage a more balanced, rather than a fatphobic, approach to healthy eating.
Trans fat
The standards are designed to reduce the intake of trans fats. Health Canada
has recommended that Canadians reduce their intake of trans fats due to their
link with poor health and disease. Trans fats are created when vegetable oils
are made into shortening or partially hydrogenated fats. These fats are then
used in a variety of products (e.g., baked goods, crackers, candy) to make
them look and taste good. Many food companies have removed or are in the
process of removing trans fats from foods. Trans fats appear on Nutrition
Facts labels along with saturated fat. If there is no nutrition label, check the
ingredient list for the words such as ”shortening,” “hydrogenated,” and
“partially hydrogenated oil.” This indicates that trans fat is present in the
food. If it appears as the first or second ingredient, it indicates that there is a
relatively large amount compared with other ingredients in the food.
rationale
Saturated fat
The standards are designed to limit intake. Excess intakes can contribute to
chronic diseases including heart disease.
5/17/06 2:37:58 PM
9
Sodium
The standards are designed to discourage excess intakes. Salt is often found
in foods popular with children and youth; therefore, it can be quite easy for
intakes to go beyond the daily upper limit.
Fibre
The standards are designed to emphasize foods that contain fibre and to
encourage intake as part of whole grains, fruit and vegetables, and meat
alternatives (e.g., dried beans, peas, lentils). Fibre is important to the health
of the digestive system.
Sugar
The standards are designed to reduce intake of added sugars. There are many
foods and beverages available that contain added sugars and have sugar
as a first or second ingredient. Items that are mostly sugar provide “empty
calories” that can displace healthier choices. The World Health Organization
recommends that no more than 10% of children’s calories should come from
sugar.
Caffeine
Standards are designed to limit intake because of the effects on behaviour.
Caffeine is an addictive stimulant found in certain food and beverages including cola drinks, coffee, tea, “energy” drinks, and chocolate. Caffeine has
the same stimulating or energizing effects in children and youth as it does
in adults. It also has similar side effects that include irritability, restlessness,
and difficulty concentrating. The effects can be stronger in children because
their bodies are smaller. This can make it more difficult for students to perform in school. Health Canada has set maximum safety limits for caffeine for
children and youth based on body weight: children 7–9 years = 62.5 mg/day
and 10–12 years = 85 mg/day. There are no set guidelines for teens, but it is
estimated that the safe mark is about 2 mg/kg body weight.
Artificial Sweeteners
Health Canada has approved the use of artificial sweeteners in small amounts
for school-age children. To help prevent children from getting used to sweettasting items of minimum nutritional value, the standards allow for their use
in nutritious foods only. Artificially sweetened beverages like pop and other
drinks do not contribute other nutrients and can have significant amounts of
artificial sweeteners.
5/17/06 2:37:59 PM
10
BACKGROUND AND TIPS
NOTE:
Refer to Canada’s Food Guide to Healthy Eating or visit the Health
Canada website (www.bc.sc.gc.ca/) and click on Food & Nutrition and
then Canada’s Food Guide to Healthy Eating for an online guide and
resources. An updated version of the food guide is coming soon.
GRAIN PRODUCTS
Whole grains (e.g., whole wheat bread, oatmeal, brown rice) are an important
source of fibre, which is necessary for a healthy digestive system. Whole
grain and enriched products provide a source of energy, iron, magnesium,
and B vitamins.
For information on reading nutrition labels visit
www.healthyeatingisinstore.ca/
Tips for Including More Whole Grain Products
• Serve bags of trail mix ready-to-eat whole grain cereals
(e.g., toasted oat O’s, shredded wheat, oatmeal squares, etc.) and
dried fruit and nuts*.
• Use whole wheat pasta in macaroni and cheese and other pasta
dishes. Start by using whole wheat and white noodles together.
• Use whole wheat pizza crusts and tortilla wraps.
• Introduce whole grain breads by making sandwiches with both white
and whole grain breads.
• Serve muffins made with bran and fruit.
• Serve whole grain crackers with cheese and soups.
*Refer to allergy policies in your school board.
background
CANADA’S FOOD GUIDE TO HEALTHY EATING
Together, the four food groups of Canada’s Food Guide to Healthy Eating
provide the necessary energy and nutrients for growth, development, health,
learning, and physical activity. For this reason it is important to include choices
from each of the four food groups, as well as choices from within each food
group every day.
5/17/06 2:38:01 PM
11
VEGETABLES AND FRUIT
Vegetables and fruit contain a variety of important nutrients like vitamins
A, C, and folate and the minerals iron and magnesium. A number of these
nutrients are found in dark green, red, and orange vegetables and in orange
fruits. For this reason, Canada’s Food Guide to Healthy Eating recommends
that they be chosen more often. This food group also contributes energy,
fibre, and plant compounds (phytochemicals), which are thought to contribute to health and reduce cancer risk.
TIP: Hold student taste tests to increase exposure to and acceptability of
new foods such as fruits and vegetables.
and tips
Tips for Including More Vegetables and Fruit
• Include a vegetable or fruit as part of daily meals or specials.
• Offer a fresh fruit or raw vegetable snack or canned fruit cup in the
canteen. Try wedges of orange, melon, small bunches of grapes,
banana, carrot coins, turnip and celery sticks, broccoli flowerets, etc.
• Set up a salad bar or fruit parfait bar—start with once per month or
once per week.
• Serve a hearty vegetable soup, stir fry, or baked potato stuffed with
healthy toppings such as salsa.
• Add vegetables like cucumber, peppers, mushrooms, and celery to
sandwich fillings.
• Serve a hearty vegetarian pizza.
5/17/06 2:38:02 PM
12
MILK PRODUCTS
Lower fat milk products such as white and flavoured milks (e.g., chocolate,
banana, strawberry), yogurts, and cheeses provide high-quality protein,
vitamins such as B12, and the minerals calcium, zinc, and magnesium. In addition, all fluid milks have vitamins A and D added, which, in combination with
the other nutrients, are essential for the growth and development of bones
and teeth. Milk and yogurt with a fat content of 2% milk fat (MF) or less and
cheese with 20% or less MF are considered lower fat choices.
Tips for Including More Milk Products.
• Serve milk-based soups and chowders.
• Include lower fat yogurt as a dip for fruit.
• Shred lower fat cheese such as mozzarella and include in sandwiches
salads, and wraps and on baked potatoes.
• Try a yogurt parfait bar with healthy toppings such as fresh or dried
fruit and granola-type cereal.
MEAT AND ALTERNATIVES
Meat, poultry, and fish, in addition to alternatives such as dried peas, beans,
lentils, eggs, and nuts, provide protein for the growth and maintenance of
body tissues. This food group also provides a source of B vitamins such as B12
(in animal-based foods only) and folate and the minerals iron, zinc, and magnesium. The fat content of meats varies widely, with highly processed meats
(e.g., salami, bologna, wieners) and highly marbled cuts containing the most
fat. Canada’s Food Guide to Healthy Eating recommends choosing leaner
meats, poultry, and fish and more meat alternatives more often.
Tips for Including More Meat Alternatives
• Serve hummus and pita wedges as a snack.
• Offer hard boiled eggs or egg salad.
• Include tofu in stir fries.
• Serve lentil or split pea soups.
• Add dried beans and peas to soups and chili.
• Offer soy nut or almond butter as an alternative to peanut butter.
OTHER FOODS
“Other foods” are items that do not fit into any of the four food groups of
Canada’s Food Guide to Healthy Eating (e.g., butter, salad dressing, candy,
soft drinks, chips, coffee, tea, ketchup). They can add taste and enjoyment
to meals and snacks but tend to be high in fat, salt, sugar, and/or artificial
sweeteners. Most have little nutritional value. These foods and beverages
should be used in moderation because they provide few nutrients needed for
growth and development. As well, they can fill up the stomachs of children and
youth, as well as adults, leaving little room for nutritious foods and beverages.
5/17/06 2:38:03 PM
13
SERVING SIZES
Canada’s Food Guide to Healthy Eating provides information on serving sizes
that may or may not be the same as those listed on food packages. The portion or amount of food that should be eaten at meals depends on age, body
size, activity level, and whether the person is male or female, among other
factors. The portion sizes of food and beverages have increased over the
years (e.g., super size). Research tells us that people tend to eat and drink
more when food and beverages are served in bigger containers or portions.
Canada’s Food Guide to Healthy Eating provides some examples of portion
sizes for each food group. A serving of each different food within one food
group is approximately equal (in the nutrients that are key to that food
group) to every other food in that group. This does not mean that a school
meal has to provide the “exact” serving size, as described in Canada’s Food
Guide to Healthy Eating for each food group; rather it serves as a guideline.
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5/17/06 2:38:07 PM
www.ednet.ns.ca
For more detailed information please refer to the
Food and Nutrition Policy for Nova Scotia Public Schools.
moderate nutrition
The Food and Beverage Standards for Nova Scotia Public Schools are based upon
Canada’s Food Guide to Healthy Eating. They provide nutrition criteria, suggestions,
and detailed lists of healthy options that can help inform decisions about the food
and beverages served and sold during the school day.
“Moderate Nutrition” items can be served or sold no more than 2 times
per week or make up no more than 30% of choices at one location.
•
Food and beverages that are part of the four food groups of Canada’s
•
Contain essential nutrients for growth, learning, and health (e.g.,
vitamins, minerals, protein, carbohydrate, essential fatty acids, fibre,
and water)
•
Choose these items less often, as they may be lower in fibre
and higher in fat, salt, sugar, artificial sweeteners and/or
processing compared with items of Maximum Nutrition.
Milk Products
Food for Thought…
•
Select items that list milk as the first or second ingredient (this does
not include cream).
•
Choose these items less often because they are higher in fat compared
to items in the Maximum Nutrition list: whole (3.25% MF) fluid milk,
yogurt, and soy products.
• Choose these cheeses less often because they have more fat (i.e., more
than 20% MF but less than 32% MF).
Nutrient Criteria…
Fat:
May contain no more than 8 g total fat per serving
May contain no more than 5 g saturated and trans fat combined
per serving
Sodium: May contain more than 480 mg but less than 960 mg per serving
Sugar:
Flavoured milk with no more than 28 g sugar per 250 mL
artificial sweetener: may be present.
Mixed Foods
Food for Thought…
•
Select, items that say ‘lower in fat’, ‘low in saturated fat’, ‘trans fat free’,
‘lower in salt’, and ‘reduced in sugar’.
Vegetables and Fruit
Food for Thought…
•
Try local fresh fruit and vegetables in season.
•
Use frozen or canned items to increase variety when fresh choices
are unavailable.
•
Select items that list a vegetable or fruit as the first or second
•
Select items that say ‘lower in fat’, ‘low in saturated fat’, ‘trans fat free’,
‘lower in salt’, or ‘reduced in sugar’.
Fat:
Less than 5 g total fat per serving
Less than 2 g saturated and trans fat combined per serving
Fibre:
Sugar:
May contain added sugar or artificial sweetener
Grain Products
Food for Thought…
•
Select items that list grains as the first or second ingredient and
contain enriched white flours or mixed flours made from wheat, rice,
oats, corn, barley, etc.
• Select items that say ‘lower in fat’, ‘low in saturated fat’, ‘trans fat free’,
‘lower in salt’, or ‘reduced in sugar’.
Fat:
No more than 5 g of total fat per serving
No more than 2 g saturated and trans combined
Fibre:
May contain less than 2 grams per serving
Sugar:
May contain added sugar or artificial sweeteners
Meat and Alternatives
Food for Thought…
•
•
Select items that list a meat or alternative as the first or second ingredient.
Choose these cuts of meat, poultry, and fish less often because they
have more fat or saturated fat.
Fat:
moderate nutrition, serve and sell
no more than 2 times per week
(30% of choices)
grain products
meat + alternatives
✓ White, 60% whole grain, or enriched bread, rolls, buns, bagels,
bannock, chapatti, naan, English muffins, pancakes, waffles, pita
bread, tortillas, pizza dough
✓ White or flavoured (e.g. spinach, tomato), enriched pasta
✓ White rice or rice noodles
✓ Vegetables with sauces or bread crumbs
✓ Cereal made with whole grains, but containing some added sugar
(e.g. instant flavoured oatmeal, honey oat cereals)
✓ Granola-type cereals
✓ Fruit or vegetable-based loaves or breads (e.g. banana, zucchini)
made with white enriched flour
✓ Corn bread
✓ Bread stuffing
✓ Non-whole grain crackers
✓ Melba toast or white bread sticks
✓ Couscous
✓ Noodle or rice soups, preferably with vegetables
✓ Biscuits or scones
✓ Cereal bars
✓ Plain granola bars (not dipped in chocolate or yogurt, no added
chocolate chips, marshmallows, candy, etc.)
✓ Fig-filled cookies
✓ Graham crackers or digestive cookies
✓ Goldfish shaped crackers or animal-shaped crackers
✓ Cookies (made with oatmeal, dried fruit, and preferably whole wheat
flour)
✓ Pretzels (soft or hard, preferably unsalted)
✓ Baked potato chips or tortilla chips
✓ Bagel or pita chips (lower fat, plain or seasoned)
✓ Crisp rice cereal squares
✓ Plain or flavoured air popped or low fat microwave popcorn
✓ Plain or flavoured rice cakes, corn cakes or rice crackers
✓ Meatballs/ meatloaf made with regular ground beef
✓ Nuts and seeds (salted, seasoned and or roasted in oil)
(Where allergies permit)
✓ Fish canned in oil
✓ Some marinated meats or poultry
✓ Some Jerky style products (e.g. beef)
vegetables + fruit
✓ Fruit in light syrup or with sugar added
✓ Applesauce or fruit blends with sugar added
✓ Vegetables with sauces or breadcrumbs
✓ Vegetable soup (tinned or commercially prepared)
✓ Oven prepared French fries containing no trans fats and that fit with
the Nutrition Criteria.
milk products
✓ Whole milk and flavoured milks (no more than 3.25% MF)
✓ Cottage cheese preferably lower fat, i.e. 2% or less milk fat
✓ Higher fat cheese (i.e. more than 20% MF but less than 32% MF)
✓ Yogurt and yogurt drinks containing more than 2% MF but less than
3.25% MF
✓ Milk based pudding (lower fat)
✓ Processed cheese products (e.g. slices, spread)
✓ Hot chocolate made with 2% MF or less
✓ Frozen yogurt (lower fat)
✓ Ice milk (i.e. single portion Dixie cups)
✓ Custard
MF = milk fat
BF = butter fat
mixed foods
✓ Enriched white macaroni and cheese
✓ Fruit crisps
✓ Sloppy Joes
✓ Frozen pasta and sauces (tomato-based)
✓ Hard tacos (meat or poultry)
✓ Pizza made with lean deli meats (ham, ground beef)
✓ Lasagna made with white, enriched noodles
✓ Pasta in cream-based sauces
✓ “Salad-type” sandwiches made with full fat mayonnaise or dressing
(e.g. egg, chicken, tuna)
✓ Canned soups
✓ Quiche
✓ Grilled cheese (more than 20%MF) sandwich on white bread
✓ Tuna/salmon and cracker snack packs
✓ Peanut butter and cracker snack packs
The following items may be used to enhance the flavour of foods
of both Maximum and Moderate Nutrition in small amounts, i.e.
teaspoon (5 mL) and tablespoon (15 mL) servings.
HEALTHIER OPTIONS:
✓ Salsa
✓ Bean dip
✓ Tomato sauces
✓ Vegetable oils (e.g. olive, canola)
REGULAR OPTIONS:
✓ Butter
✓ Ketchup and Relish
✓ Caramel sauce
✓ Soy sauce
✓ Sour cream
✓ Jam, jelly
✓ Mayonnaise
✓ Mustard
✓ Pickles
✓ Hot sauce
✓ Gravies
✓ Honey
✓ Cream cheese (light, flavoured, regular)
✓ Whipped cream or non-dairy whipped topping (for those with allergies
e.g. cool whip)
water: plain, unsweetened, unflavoured water with no additives (e.g. caffeine, herbals) or artificial sweeteners.
herbs and spices: herbs, spices and seasonings can enhance the flavour and enjoyment of foods and beverages.
salt should be used sparingly. Denotes salty foods
www.ednet.ns.ca
For more detailed information please refer to the
Food and Nutrition Policy for Nova Scotia Public Schools.
maximum nutrition
The Food and Beverage Standards for Nova Scotia Public Schools are based upon
Canada’s Food Guide to Healthy Eating. They provide nutrition criteria, suggestions, and detailed lists of healthy options that can help inform decisions about
the food and beverages served and sold during the school day.
“Maximum Nutrition” items can be served or sold daily in schools.
These items should make up about 70% of the food and beverage
choices served or sold in schools.
•
Food and beverages that are part of the four food groups of Canada’s
•
High in essential nutrients for growth, learning, and health (e.g., vitamins,
minerals, protein, carbohydrate, essential fatty acids, fibre, and water)
•
Low in saturated and trans fats
•
Contain little or no added salt, sugars, or artificial sweeteners
•
Minimally processed
Grain Products
Food for Thought…
•
Choose items that list whole grains as the first or second ingredient.
E.g., breads, cereals, crackers, and pasta made from whole wheat, oats,
rice, rye, corn, barley, etc.
•
Choose items that say “low in fat”, ‘low in saturated fat’, ‘trans fat
free’, ‘lower in salt’, or “source of fibre”.
•
Choose items that do not contain artificial sweeteners.
No more than 3 grams (less than 1 teaspoon) of total fat per serving
Fat:
No more than 2 grams of saturated and trans fat combined per serving
Fibre:
Sodium: Less than 480 mg per serving
Mixed Foods
Food for Thought…
•
Choose items that contain ingredients from the four food groups of
Vegetables and Fruit
Food for Thought…
•
Choose fresh, local fruit and vegetables that are in season.Use frozen or
canned items to increase variety when fresh choices are unavailable.
•
Choose beverages that say 100% juice.
•
Choose products that list a vegetable or fruit as the first or second
Fat:
No more than 3 grams of total fat (i.e. less than 1 tsp) per serving
No more than 2 grams of saturated and trans fat combined per serving
Fibre:
Sugar:
No added sugars or artificial sweeteners
Milk Products
Food for Thought…
•
Choose lower fat milk products: 2%, 1%, or skim (white or flavoured)
fluid milk, yogurt, and soy beverages.
•
Choose cheeses (including tofu and soy-based items) that contain less
than 20% Milk Fat (MF) or Butter Fat (BF).
•
Choose items that list milk as the first or second ingredient (this does
not include cream).
•
Choose items that do not contain artificial sweeteners.
Fat:
No more than 4 g saturated and trans fat per serving
Sugar:
Lower fat (2% or less) flavoured milks should contain 28 g or less
total sugar per 250 mL serving
Meat and Alternatives
Food for Thought…
•
Choose lean or extra lean meats (e.g., lean ground beef versus regular),
poultry, and fish.
•
Choose meat alternatives such as lentils, beans, and tofu.
Fat:
maximum nutrition, serve and sell daily
grain products
mixed foods
✓ Whole grain (e.g. oats, corn, rye, rice) or whole wheat breads, buns,
rolls, bagels, English muffins, pita bread, tortilla, pancakes, waffles,
bannock, chapatti, roti, naan, pizza dough
✓ Unsweetened whole grain, ready-to-eat cold cereals and hot cereals
(e.g. shredded wheat squares, oat O’s, cornflakes, crisped rice, oatmeal)
✓ Lower fat whole grain or whole wheat, crackers, breadsticks, and
flatbreads
✓ Whole wheat pasta, noodles, macaroni, spaghetti
✓ Brown or wild rice
✓ Barley, bulgur, or other whole grains
✓ Lower fat muffins and quick breads made with whole wheat flour,
bran, and/or fruits and vegetables
✓ Trail mix (mix of whole grain cereals)
✓ Whole wheat pasta salad, preferably with vegetables
✓ Whole wheat macaroni and cheese
✓ Whole wheat pasta dishes or casseroles made with tomato sauce
and/or vegetables (e.g. spaghetti)
✓ Pizza buns on whole wheat/grain English muffins, with lots of
vegetables and part-skim mozzarella cheese
✓ Cheese pizza made with whole wheat crust
✓ Vegetarian pizza or panzaroti with vegetables and part-skim
mozzarella cheese
✓ Vegetable sticks or fruit pieces served with lower fat dip (e.g. yogurt)
✓ Salad (e.g. any mix of greens and/or vegetables and fruit, preferably
served with lower fat dressing)
✓ Fruit smoothies (made with fruit, 100% juice, and/or lower fat milk
and yogurts)
✓ Frozen banana pops rolled in yogurt and granola
✓ Yogurt and fruit or yogurt parfaits with lower fat granola
✓ Grilled cheese sandwich made with lower fat cheese and served on
whole wheat bread
✓ Vegetable pita or tortilla wrap (whole wheat)
✓ Vegetable stir fries
✓ Cabbage rolls
✓ Vegetable-based chowders made with milk (e.g. corn)
✓ Meat, poultry or fish stew, preferably with lots of vegetables
✓ Fish chowder (milk-based) served with a whole grain roll
✓ Egg salad sandwich made with lower fat mayonnaise and served on
whole grain bread
✓ Hummus and whole wheat pita bread
✓ Chili with lean ground beef and lots of beans and vegetables
✓ Falafel (chickpea patties)
✓ Nut bars with dried fruit
✓ Souvlaki, tzatziki (yogurt, cucumber, and herb dip) and whole wheat pita
✓ Shepherd’s pie
✓ Submarine/sandwiches with lean deli meats (turkey, ham, roast beef) and
fillings (egg, tuna salad, vegetable) on whole wheat/grain buns or breads
✓ Stir fries with meat, poultry, seafood, and vegetables
✓ Hamburgers made with lean or extra lean beef
✓ Baked burritos or soft tacos (bean or meat) made with whole wheat
flour tortillas, served with vegetable sticks/salad
✓ Fajitas served on whole wheat flour tortillas
✓ Sweet and sour meatballs served on brown rice
vegetables + fruit
✓ Fresh, frozen or canned fruit and vegetables (no sugar added; packed in
water or juice)
✓ 100% fruit and vegetable juices or 100% juice blends
✓ Applesauce, applesauce-fruit blends (no sugar added)
✓ Vegetable soups (e.g. squash, carrot)
✓ 100% frozen unsweetened juice bars
✓ Dried fruits (e.g. raisins, cranberries)
✓ 100% fruit or vegetable leathers (with no sugar added)
✓ Baked potato
milk products
✓ Lower fat milk (2% or less) including flavoured milks (e.g. chocolate,
banana)
✓ Lower fat (2% or less) fortified soy beverages original or flavoured
✓ Lower fat (2% or less) yogurt, plain or fruit-based
✓ Yogurt tubes (2% or less)
✓ Cheese (20% MF or less; e.g. part skim mozzarella, cheddar)
✓ Cheese strings (20% MF or less)
✓ Milk-based soups (2% or less MF)
✓ Yogurt drinks
✓ Lower fat soy yogurts and cheese products
✓ Smoothies made with Maximum Nutrition ingredients
MF = milk fat
BF = butter fat
meat + alternatives
✓ Chicken, turkey
✓ Fish and seafood
✓ Lean meat: beef, pork, lamb
✓ Lean deli meats (e.g. ham, roast beef, turkey, chicken)
✓ Meatballs or meat loaf made with lean meat or poultry
✓ Canned fish packed in water
✓ Eggs (e.g. hard cooked) or egg substitute
✓ Legumes (dried peas, beans, lentils) cooked or canned
✓ Split pea or lentil soups
✓ Peanut butter or other nut butters (where allergies permit)
✓ Vegetarian or soy/tofu/lentil burgers
✓ Dry-roasted nuts and seeds (no added salt or oil)
✓ Soy nuts (no added salt or oil)
✓ Hummus
✓ Bean-based dips
The following items may be used to enhance the flavour of foods
of both Maximum and Moderate Nutrition in small amounts, i.e.
teaspoon (5 mL) and tablespoon (15 mL) servings.
HEALTHIER OPTIONS:
✓ Salsa
✓ Bean dip
✓ Tomato sauces
✓ Vegetable oils (e.g. olive, canola)
REGULAR OPTIONS:
✓ Butter
✓ Regular salad dressings and dips ✓ Mayonnaise
✓ Ketchup and Relish
✓ Mustard
✓ Caramel sauce
✓ Pickles
✓ Soy sauce
✓ Hot sauce
✓ Sour cream
✓ Gravies
✓ Jam, jelly
✓ Honey
✓ Cream cheese (light, flavoured, regular)
✓ Whipped cream or non-dairy whipped topping (for those with allergies
e.g. cool whip)
water: plain, unsweetened, unflavoured water with no additives (e.g. caffeine, herbals) or artificial sweeteners.
herbs and spices: herbs, spices and seasonings can enhance the flavour and enjoyment of foods and beverages.
salt should be used sparingly. Denotes salty foods
Question and Answer Guide
____________________________________________________________________________
The following questions and answers were prepared to provide much of the information you
may need as you're fam iliarizing yourself w ith the Food and Nu trition Po licy for Nova S cotia
Pu blic Schools.
QUESTIONS ABOUT HOW THE POLICY WAS DEVELOPED
Q: Where did this policy come from?
A: The policy ca me fro m educators, health profe ssionals, parents, and students committed to
student health and to improving the food and beverage choices available in schools. School
boards and individual schools had already made the move to healthy school food policies
and guidelines. As a result, the Department of Education and its partners decided to build on
the great work that was already underway. T he Food and N utrition in No va Scotia Schools
Policy Work Group was formed in September 2004, tasked with drafting a provincial school
foo d and nutrition policy.
Q: Who w as part of the Policy Work Group?
A: Representatives from several government departments, school boards, and school
administration, nutrition profe ssionals, as well as teacher, parent, and public health
organizations across the province were part of the Work Group.
Q: What does this policy mean for schools and students?
A: W hen serving and selling food, Nova S cotia’s public schools will e mphasize health y,
affordable food and beverage choices that meet established nutrition standards and
contribute to health and learning. This policy applies to cafeterias, canteens, vending
machines, as well as any school-based breakfast, lunch, or snack programs that take place
during th e school day.
Q: What is the policy based on?
A: Much of the policy is based on what boards and schools in this province have already done
to ensure healthy food and beverages are available in schools. The policy was drafted after
in-depth interviews with program directors and principals in 2003; a review of local, national,
and international school food and nutrition policies; examination of the health evidence;
reflection on experiences working with schools; feedback from public consultation; and on
FOOD AND N UTRITION POLICY FO R NOV A SCO TIA PUBLIC SCH OOLS : QUESTION AN D ANS W ER GU IDE - FEBRUARY 2007
Page 1
student, industry, and school board focus groups. The policy was developed in consultation
with mem bers of the Food and N utrition in No va Scotia Schools W ork Group.
Q: W hy a s cho ol food an d nutrition p olicy?
A: All students need healthy foods to learn, grow, be active, and develop into healthy
productive adults. The years students are in school are a critical period of growth and
development. There is also much research to confirm what teachers have known for a long
time: that health, nutrition, and lea rning are linked. Healthy, well-nourished stude nts a re
better able to learn and perform in class. Eating well and being active take more than
willpower. A policy that supports healthy food and beverage choices can help ensure that
the healthy choice is the easy choice in schools.
Students have access to food and beverages in many places including home, schools, and
the larger com munities in which they live, learn, work and play. Students tell us that schools
are role models that influence their foo d choices and intakes. Second to the home, schools
are the place where students likely spend the m ost time during their growth years, a tim e
when health habits are formed. Together with the home and other settings, schools can
have a positive influence on the food choices and eating habits of students.
Q: Why are the Department of Education and the Department of Health Promotion and
Protection introducing this policy now?
A: It is well known that healthy eating contributes to good health and can help reduce the risk
of developing diseases later in life. However, for the first time in history, our children and
youth are developing nutrition-related diseases like type 2 diabetes and high blood pressure,
previously only seen in older adults. Health professionals are now stating that, because of
poor nutrition and the early development of nutrition-related diseases, this may be the first
generation of children who may not outlive their parents.
W e also know from recent studies that one out of every three Nova Scotia children and
youth is overweight or obese. P oor nutrition is affecting the health of children and youth
across the country and around the world. Ready access to high calorie, nutrient-poor food
and drinks is partly to blame for this phenomenon. In a recent Nova Scotia study of 5,200
grade five students, more than half did not m eet Canada’s Food Guide to Healthy Eating
recommendations for minimum servings from the four food groups. Additionally, grade 5
students who bought lunch at school were at a greater risk of be coming overweight,
compared with those bringing lunch fro m home.
Q: How does this policy fit with other provincial initiatives for children and youth?
A: This policy sh ows the government’s continued inve stm ent in children and youth. Th e health
of children and youth is very important to government, school boards, district health
authorities, schools, parents, and students. The policy is a key part of three provincial
strategies:
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Healthy Eating Nova Scotia (2005), the provincial healthy eating strategy that was
developed and is being implemented collaboratively to address nutrition-related health
issues of which school nutrition is a priority.
Learning for Life II: Brighter Futures Together (2005), the De partment of E ducation’s
plan for education of which a major them e is developing healthy active learn ers
Health Promoting Schools Program, shared by the De partments of Education and H ealth
Pro motion and Pro tection and designed to involve th e broader school com munity in
making schools healthy places for learning, working, and playing.
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Q: I heard that this policy was the government’s answ er to the obesity crisis in children
and yo uth , and w as likened to pu tting kids on a diet.
A: This policy is about contributing to health and education outcom es for a ll of our students. Its
goal is to increase acce ss to healthy food and beverages in schools because sch ools are
such an important role model and influence and because we know that healthy foods help
students learn. The policy reflects the healthy eating principles outlined in Canada’s Food
Guide to Healthy Eating, which recom mends a balanced pattern of e ating fo r all Canadians.
Addressing obesity in children, youth, and adults requires a number of combined
approaches. G overnment is addressing these through initiatives and policies designed to
increase access to physical activity, affordable healthy foods, and health-promoting
environm ents. Food and N utrition P olicy for Nova S cotia Public Schools contributes to the
goal of creating healthy Nova Scotians now and in the future.
Q: W ho w as c onsulted on the policy?
A: Du ring the development of th e policy, many individu als and organizations were consulted. A
draft of the policy was released for public consultation between September 15 and October
31, 2005. More than 1000 responses came from parents, students, educators, school
boards, school organizations, parent-teacher organizations, food industry, and health
professionals. Focus groups were also held with the eight school boards, students, food
industry representatives, and public health staff to get recommendations on how to put the
policy into action. Information from consultations was reviewed and used by the Work Group
to recom mend changes to th e draft policy.
Q: What was heard in consultations?
A: Most respondents strongly supported the policy’s main goal of getting more nutritious foods
and beverages into schools to im prove stude nt he alth and learn ing. M any agre ed that there
was a need for nutrition guidelines or policy, but wanted time to put the policy into action.
Stu dents reported that they wanted more healthy food choices in school and strongly
supported ma king fo od a nd b everages more affordable. Critical comm ents o n the draft
included the lack of flexibility for including less nutritious foods at special functions, the
em phasis on teachers as role m odels, concerns around how schools would achieve costrecovery, and the finan cial im pact of lim iting fast foo d as well as bake sale, chocolate bar,
and cookie dough fundraisers.
Q: How has the policy changed since the draft was released in the fall of 2005?
A: Changes made to the policy in response to what was heard during consultation include the
following:
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•
•
•
•
The policy applies to the school day and to evening programs provided by the school for
students. Schools are encouraged, but not required, to apply the policy to weekend
events.
The policy has been divided into twelve directives and five guidelines to distinguish
between components that are mandated and com ponents that are recommendations.
Th e emphasis on teac hers as role m odels has been changed to include others who are
encouraged to model healthy eating practices.
Teachers are encouraged rather than directed to com ply w ith the policy.
References to cost-recovery have been replaced with a statement that schools “make
affordability the primary consideration when setting prices and profit margins” and that
meal programs, in particular, be priced with this in mind.
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•
In response to the request for time to find alternative fundraisers to chocolate bar and
cookie dough campaigns, schools have until Septem ber 2007 to im plement this
directive; the directive will be reviewed with principals in Spring 2007.
In response to the request for flexibility to serve less nutritious foods at special functions,
less nutritious foods can now be offered along with healthy items.
Food and Beverage Guidelines have been re-named Food and Beverage Standards for
Nova Scotia Public Schools and include three levels of information to help with decision
making: specific nutrient criteria (e.g., less than 3 g fat/serving), foo d fo r thought (e.g.,
choose items that say 100% juice), and the Maximum, Moderate and Minimum Nutrition
posters containing lists of food and beverages.
The policy will be phased-in over a three-year period to ensure that schools have tim e to
find new m enu options, renegotiate contracts, and examine fundraising alternatives.
QUESTIONS ABOUT WHAT IS IN THE POLICY
Q: When is the policy in effect? Does it apply during evening and weekends?
A: The policy and food and beverage standards are in effect from the time students arrive at
school until they leave at the end of the day. The policy and food and beverage standards
also apply to evening p rogram s for stud ents pro vided by the school. Sch ools are
encouraged—but not required—to follow the policy and standards during school-based
programs for students taking place on weekends in the school.
Q: To w hom do the p olicy an d foo d an d beverage standard s ap ply?
A: The policy an d standards apply to all public sc hools in N ova S cotia. T hey also apply to
visitors (e.g., guest speakers), organizations (e.g., public health, educational groups), and
businesses (e.g., contracted cafete ria services, catering) that serve or sell food to students
during the school day. The policy does not apply to foods and beverages brought to school
as lunches or snacks from home.
Q: W hat ab ou t ho t lun ch pro gra ms ru n b y pa ren ts fo r profit, o r volun teer no n-p rofit
breakfast or snack programs?
A: The policy an d standards apply to breakfast, snack, and hot lunch programs in which foo d is
served or sold to students in school during the school day.
Q: It’s clear that the policy applies to canteens, cafeterias, and vending machines. But
what about lunches and snacks brought from home?
A: The policy does not apply to foods and beverages brought to school as lunches or snacks
from home. It is not intended as a tool to judge or “police” food and beverages brought from
home. Items sent from home as m eals or snacks are determ ined by parents. Many parents
have the option of choosing healthier items for their children, and we hope they choose to
do so most of the time.
Q: Some parents bring in fast-food meals for their children at lunch hour. Does the
policy apply to these meals?
A: Again, that is a decision made b y parents and, under the policy, would be interpreted as a
lunch brought from home.
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Q: Do teachers and othe r staff m em bers also have to follow the p olicy?
A: Teachers, administrative staff, volunteers, and guests to the school, as well as com munity
groups that use schools for local events, are encouraged—but not required—to model the
policy and standards when choosing food and beverages for themselves. Students tell us
that many adults (inside as well as outside of the school) serve as role m odels. W e
encourage all adult role models to prom ote consistent m essages about healthy eating to
students—to follow the policy and standards.
School staff benefit from healthy eating programs and policies in their workplace. Many
workplaces in N ova Scotia, inc luding hospitals, government dep artm ents, school bo ard
offices, and private businesses, have adopted healthy work place plans and policies that
support healthy food and beverages as well as other positive health behaviours.
Q: What about special functions held in schools?
A: The policy recognizes that food is an important part of traditional celebrations and special
fun ctions. W hile the policy prom otes healthy food and beverages, it recognizes the need to
be flexible in allowing a wider range of food and beverages during times of celebration. For
special functions (events that may occur once or twice a month), items like cookies, cakes,
and candy can be served along with healthy food and beverages from the Maximum and
Moderate Nutrition posters. The Special Functions directive reinforces the concept of
moderation: sm all amounts, once in a while.
The intent with the special functions directive is to encourage more schools to do what many
others are already doing: serve healthy food and beverages at special functions and events
along with the treats. Many schools have reported success with offering students healthy
choices such as vegetables and dip, fruit trays, hummus and pita, popcorn, water, and
chocolate m ilk along with traditional party foo ds.
Q: Wou ld a classroom birthday party or Christmas party be considered a special
function?
A: Teachers have told us that almost every day in school could be considered as a “special
day.” In contrast to classroom parties, Special Functions are special events or occasions
occurring once or twice a month and involving a large number of students (e.g., Spring
Fling, Christmas bake sale). It is up to schools to determine which one or two events a
month would be considered Special Functions. A classroom party would not likely be
considered a Special Function.
Q: Would a basketball or football game after school be considered a special function?
A: A regular after school or evening basketball game would not be considered a Special
Function. An y food and beverages served and sold at afte r school or evening games would
need to fo llow the policy an d fo od and beverage standards. Schools m ay choose to treat a
playoff game or a winning celebration as one of th e two m onthly Special Functions.
Q: What is wrong w ith using food as a reinforcer? Can a fruit tray or pizza party as a
reward for good behaviour or a job well-done really be that bad?
A: Using food as a reinforcer ca n te ach child ren and youth to eat wh en the y are not hu ngry,
instead of responding to their body’s hunger cues. Alternatives to using food to reinforce
behaviou r are an important part of c reating a healthy school environm ent.
Page 5
An alternative would be to provide students with pizza as part of a lunchtime celebration, or
provide time to participate in a fun physical activity or game.
Q: When the draft policy was released for consultation, there was a lot of concern over
the impact on fundraising. Can schools and home and school associations still fund
raise using bake sales and chocolate bars?
A: School fundraising contributes valuable programs and opportunities for students. For
example, fundraisers that support athletic programs and the purchase of additional
equipment help to encourage physical activity. However, health and fitness cannot happen
on a diet fuelled by sugar, fat, a nd salt. Fundraising can support the health of b oth students
and the community by offering healthy food and beverage options or non-food items for
sale. T his type of fundraising also helps reinforc e consistent health messages to students.
Ma ny schools in No va Scotia have already shown that they can raise m oney and promote
health at the same time. Schools are abandoning chocolate bar campaigns for healthier
alternatives. Other schools have moved to healthier items for bake sales.
During consultation, we heard that schools needed time to find health promoting and
successful fundraisers to replace chocolate bar campaigns and traditional bake sales. The
policy sets September 2007 as the date when fundraising using food and beverages must
centre on items from the Maximum and Moderate Nutrition posters. The date for
implementation of this policy directive will be re-exam ined in spring of 2 007.
W e will be sharing successful, local fundraising ideas with schools to assist them with the
move to healthier alternatives.
Q: Can fundraisers like bake sales take place during the school day or after school
hours?
A: Du ring the school day when students are present, foo d and beverages served and sold
need to be consistent with the food and beverage standards. Eventually, bake sales and
other fundraisers with food of Minimum Nutrition will not be permitted during the school day
as defined in the policy (i.e., from the time when students arrive at school to the time they
leave at the end of the day and at after-school and evening programs for students provided
by the school).
Schools may wish to have a bake sale fundraiser as a Special Function and to include food
and beverages of Minim um as we ll as Maximum and M oderate Nutrition . Alternatively,
schools can choose to have a bake sale fundraiser during the school day if they serve and
sell foods of Maximum and Moderate Nutrition like whole grain trail mixes, muffins and quick
breads m ade with whole wheat flour and fruit o r vegetables (e.g., banana, zucchini), granola
and granola bars, biscuits and scones, oatmeal cookies, cereal squares, low fat popcorn,
rice cakes, baked chips, and soft pretzels.
Parent or community groups who participate in school fundraising off the school site or
outside of the school day are also encouraged to choose non-food items or food and
beverages that a re of Maximum and M oderate Nutrition . This will h elp pro mote health y,
consistent messages to students and the community at large. However, the policy does not
restrict the fundraising activities of parent or community groups off the school site or outside
of the school day.
Page 6
Q: The policy states that food and beverage suppliers can’t advertise junk food on
scoreboards, clocks, and vending machines that run afoul of the new policy. Does
that mean schools have to remove scoreboards with fast food or soft drink
companies advertised on them?
A: No. Scoreboards and game clocks that predate the policy will not have to be removed.
How ever, an y new contracts with food and beverage services involving promotional items
must comply with the policy and the new food and beverage standards.
Q: Who le wheat pasta, fresh fruit, and pizza topped w ith mostly vegetables may not be a
big draw for a lot of students. This combination could mean a lot less revenue for
schools that rely on cafeteria sales fo r pro gram extras. How are schools supposed to
make end s m eet if they are losing mo ney?
A: There is the assumption that students will not buy healthy food and beverages. But this has
been proven wrong again and again. Student focus groups have consistently asked that
more healthy, affo rdable foo d and beverage choices be available at school. Som e schools
that have made the shift to healthier options report seeing revenues dip initially, then
recover after th e first year or tw o. Involving students in choosing menu items creates buy-in
and greater acceptance of the items offered. For younger students, taste-testing and voting
on new healthy m enu items is a relatively simple way to get them invo lved and build
support.
Q: Typically healthy items like fresh fruit and vegetables and milk products tend to be
more expensive. Will this policy be able to make food more affordable for students?
A: School food and beverages should exist primarily for providing nutrition for learning, growth,
physical activity, and health, not money-making or fundraising. In order to ensure that
healthy food and beverage choices are accessible to most students, the policy urges
schools to make affordability the main consideration when setting prices and profit margins.
This is especially important when it comes to the price of meals. As the price increases,
fewer stu dents a re able to afford to p urchase foods they need to b e active learners
througho ut the scho ol day. For som e schools, this may m ean c oming up w ith alternative
fundraising options to ensure the accessibility and affordability of healthy food and
beverages. (W e will be sh aring alternative fundraising idea s with boards and their schools.)
Ma ny things influence the cost of food and beverages. As all schools m ake the shift to
healthier food and beverages, the increased demand for suc h item s will mak e the m more
affordable from suppliers. Additionally, we are exploring ways to better co-ordinate school
purchasing and delivery, which can mean cost savings for schools. Continued school
participation in the Department of Agriculture’s School Milk Program helps to ensure that
milk remains affordable for a ll students in public sc hools. Th e m ove to healthy affo rdable
food and beverages will happen over time. W e plan to share information with schools that
will help them achieve this goal.
Q: Students should have the right to choose whatever they want to eat or drink. If you
remove choice and only offer healthy options, how w ill they ever learn to make good
decisions in the real world?
A: Students need to be supported in making wise choices for their health. Making healthy
choices requires both know ledge (e.g., the nutrition an d hea lth curriculum) and a supp ortive
environment (e.g., the kind of food served, sold, and promoted in school) in order to become
habit. Healthy choices need to be just as available and appealing as less healthy choices.
Page 7
Sadly, in many environments (e.g., convenience stores, restaurants, community centres,
arenas, movie theatres), the availability and promotion of nutritionally poor food and
beverages is overwhelming. Many schools have started to tip this balance by offering
students a variety of healthy choices that support nutrition education in the classroom and
reinfo rce the m essage that good nutrition is importan t for learning as well as for long -term
health and well-being. Many schools that have made the shift to more nutritious choices
recognize that students should have the right to choose healthy food and beverages.
Q: Why can’t fast food and junk food still be allowed in school in moderation?
A: Du ring consultation, we had m any requests that the policy allow fa st food and junk foo d in
moderation. The majority of respondents recognized that these items added taste and
enjoym ent to eating, but were generally nutritionally poor.
W hen we asked students, parents, teachers, principals, food industry representatives, and
health professionals their opinions of ho w often fast foo d and junk food might be offered “in
moderation” in the policy, most responded with “once a week,” “every couple of weeks,” or
“once or twice a m onth.” N o one suggested that fast foo ds or junk foo d should be available
for stude nts to choose everyday, all day long. Unfortuna tely, in some schools they are
readily available in this way. W hen fa st food and junk foo d are available, students tend to
choose these items over healthier fare. Increasing and promoting the number of healthy
food choices in school can support students in reversing the trend of poor eating habits.
Food and beverages in school should be for the purpose of providing the nutrients and
energy needed for learning, growth, and physical activity. W hile it is true that there are no
“good” foods and “bad” foods, there are “most of the time” and “sometimes” foods and
beverages. When food and beverages of minimal nutritional value are available and
promoted to students at school every day, it becomes difficult to practice moderation.
Schools have the option of including fo ods of Minim um Nu trition one to two times a m onth
as part of S pecial Functions. W e believe this policy an swers the call for m oderation.
QUESTIONS ABOUT WHEN THE POLICY WILL TAKE EFFECT
Q: Does the policy come into effect immediately?
A: The policy does take effect right away, but it recognizes that schools need time to plan and
adjust to the changes. The policy, which allows for flexibility, is being phased in over three
years so schools can look over menus and the Maximum, Moderate, and Minimum Nutrition
food posters that are part of the Food and Beverage Standards. It also allows time for
schools to review any food and beverage contracts they m ay have with suppliers and to
work to invo lve s tudents in decision-making around school food.
Here are some of the key dates:
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January 2007: Schools should work to increase access to healthy food and beverages
on the Maximum and Moderate Nutrition posters. Cafeterias and canteens will no longer
serve or sell items listed in the Baked Goods, Snacks or Processed Foods, and Frozen
No velties section of the Minimum Nu trition list (e.g., dou ghnuts, chips, chocolate bars
and ice crea m).
By January 2007: Schools will serve only milk (or nutritious milk alternatives like fortified
soy beverage), 100-per cent fru it juice , and water. No m ore pop, sports drinks, or fruit
drinks will be served or sold.
By Ja nuary 20 07: Schools will no longer be permitted to use deep-fat fryers to prepare
food.
Page 8
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By September 2007: School fundraisers involving food and beverages will centre on
items of Ma ximum and Moderate Nutrition (subject to review in s pring 2007).
By June 2008: Mixed Foods from the Minimum N utrition poster that do not meet the
nutrient criteria will no longer be served or sold (e.g., pepperoni pizzas, hot dogs,
chicken fing ers, fries).
By June 2009: A ll sch ools will have implemented all of the policy dire ctive s and will
serve and sell items that meet the food and beverage standards.
Q: Once the policy is in place, do current food and beverage contracts have to be
honoured?
A: Any contracts that schools have with food and beverage services can remain until they
expire. Schools are encouraged to work with food and beverage suppliers and com panies to
introduce healthy changes within their current contracts. W hen they expire, any new
contracts will have to meet the terms of the policy and food and beverage standards. Any
new contracts that are signed during the implementation schedule must also follow the
policy an d standards.
Q: Is this policy the last word in what schools can sell and serve?
A: No. The Depa rtment of Education and partners will review this policy every two years.
Q: How will the policy be monitored and evaluated to ensure it is working?
A: School boards are required to report to the Department of Education and the Department of
He alth P rom otion and Protec tion on the use of targeted funding provided to s upport
implementation of the policy. School boards are also responsible for monitoring
implementation and participating in a provincial evaluation of the policy, through the
provinc ial Health Prom oting S chools program . A provincial evaluation fram ework is curre ntly
being developed in consultation with education and health partners.
Schools are requested to inform parents, students, staff, food service providers, and
comm unity partners about the policy and food and beverage standards. Schools are also
encouraged to address food, nutrition, and policy implementation issues within a new or
existing committee that includes administrators, teachers, food service staff, parents,
students, and partners in the com munity.
Q: W hat type of supports do sch ools have as they implement this policy?
A: Schools have a number of supports available to them:
• School boards received funding in 2005–06 (totalling $250,000 and distributed based on
the De partment of E ducation’s funding form ula) from the De partment of H ealth
Promotion and Protection to help implement the policy. This funding has been provided
to school bo ards again for the 2006–2007 sch ool year.
• Many school boards have committed funds and staff dedicated to the Health Promoting
Schools program, which includes support for implementation of the school food and
nutrition policy. Health Promoting Schools teams, which include school board and district
health authority representative s, parents, and other community me mbers, can assist with
policy implementation issues. In 2005–2006, the Department of Health Promotion and
Pro tection provide d partnerships of school boards and district health authorities with
$500,000 Health Promoting Schools program grants, with an initial focus on healthy
eating and physical activity. For the 2006–2007 school year, the De partment of H ealth
Promotion and Protection provided Health Promoting Schools program funding in the
amount of $700,000.
Page 9
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School Advisory Councils and parent gro ups (e.g ., hom e and sch ool) are often very
keen to be involved in school food activities and programs.
The province’s School Nutritionist and School Health Co-ordinator will support and assist
boards and district health authorities with policy implementation, evaluation, and
knowledge-sharing.
The roles and responsibilities of school board Active Healthy Living Consultants and
Public Health Nutritionists in the district health authorities include supporting student
health and learning.
Many boa rds and schools alrea dy have strong links w ith public health services staff
(e.g., nutritionists, nurses, dental hygienists) that can provide health and nutrition
support.
School food vendors and suppliers can provide help with food and nutrition decisions.
So me employ Re gistered D ietitians who are fa miliar with the prefe rences of students.
The Department of Education, together with its partners, is preparing a number of
resources to assist schools with the policy implementation process, including print
resources, on -line resources, and pamphlets for parents an d other interes ted m em bers
of school communities.
Some school boards and schools have already made significant improvements in school
food and nutrition. Future plans include sharing best practices and lessons learned
through these initiatives with all sch ool boards and schools.
Education, Health P rom otion and Protec tion, Agriculture and othe r government partners
are also working together to create or streamline systems that will make it easier for
schools to access healthy, affordable, local foods, such as discounted group purchasing
options.
Q: I understand that Canada’s Food Guide to Healthy Eating is being re vised. Ho w w ill
this affect the policy?
A: Canada’s Food Guide to Healthy Eating is curre ntly under re view and is being revised. A
new food guide is expected in the fall of 2006. Any new information that affects the food and
nutrition policy or the food and beverage standards will be communicated to school boards
and schools.
Q: W hy did you dec ide on a k it folder forma t for the p olicy?
A: The Food and N utrition P olicy for Nova S cotia Public Schools is organized in a kit folder that
contains the main pieces of information schools will need to implement the policy. The folder
was designed to meet the needs of a wide variety of users.
The kit folder contains the following items:
•
Three booklets:
– Executive Summary, Introduction, Background, References, and W orking Group
– Policy Directives and Guidelines
– Food and B everage Sta ndards for Nova S cotia Public Schools
•
Three posters containing nutrient criteria, tips when selecting foods and beverages, and
lists of food and beverages:
– Maximum N utrition
– Moderate Nutrition
– Minimum N utrition
Individuals can easily identify and pull the information they require, whether it is background
research from one booklet, a policy directive from another, or specific nutrient criteria.
Page 10
Posters were chosen because they can be displayed to both communicate and reinforce the
contents of the policy and food and beverage standards. The folder contains space for
additional support items, such as the new Canada’s Food Guide to Healthy Eating once it is
released.
Q: Ho w w ill the policy be d istributed? How can I get a c opy?
A: Copies of the policy are being distributed to schools and their School Advisory Councils,
school boards, student councils, home and schools associations, and Health Promoting
Schools Comm ittees. Copies are also being distributed to the Nova Scotia Teachers Union,
public health professionals working in district health authorities, food industry partners, and
academia. The policy kit will be available in French and distributed to schools and partners.
To see a copy of the policy, contac t your child’s s chool. If you have access to a com puter,
you can read or download a copy online from the De partment of E ducation’s website
<http://www.ED net.ns.ca> or the De partment of H ealth Prom otion and Pro tection’s website
<http://www.gov.ns.ca/hpp>.
QUESTIONS ABOUT THE FOOD AND BEVERAGE STANDARDS
Q: What are the Food and Beverage Standards for Nova Scotia Public Schools, and how
are they to be used?
A: The standards are intended for all who make decisions about school food: students,
parents, teachers, administrators, food service workers, food service companies and
suppliers, and food industry professionals, among others. The standards provide three kinds
of inform ation that can help schools when m aking decisions about what to serve and sell.
They include nutrient criteria, foo d fo r thought advice, and lists of foods and beverages. Th is
information appears in three posters that list options for each category and food group of
Canada’s Food Guide to Healthy Eating. Th e three poster categories are as follows:
•
•
•
Maximum Nutrition (ca n be served and sold daily)
Moderate Nutrition (can be served and sold no more than 2 times per week or make up
no more than 30% of choices at on e location)
Minimum N utrition (can be served and sold only once or twice a month as part of Special
Functions)
Q: What are the Food and Beverage Standards based on?
A: The Food and Beverage Standards for Nova Scotia Public Schools are based upon
Canada’s Food Guide to Healthy Eating, He alth Ca nada’s Nutrition C laim s, standards set in
other provinces, and knowledge and experience with foo d and beverages in schools.
Q: When and w here should the Food and Beverage Standards be used?
A: They should be used when and where food is served and sold to students during the school
day: cafeterias, canteens, and vending machines; breakfast, lunch, and snack programs;
school fundraisers using food and beverages; school-based sports events; after school and
evening programs provided by the school; special functions; and for decisions around
promotion or advertising of food and beverages in school.
Page 11
Q: What are some examples of food and beverages listed in the Maximum, Moderate and
Minimum Nutrition posters?
A: Maximum Nutrition (Can be served and sold daily):
Food: whole grain breads, bagels, cereals, crackers, and lower-fat whole grain muffins;
fresh, frozen or canned fruit (packed in water or juice), and vegetables; salads; lower fat
yogurt and cheese strings; lean hamburgers and eggs; whole wheat vegetarian pizza or
pizza with lean deli meats; fruit and milk smoothies; whole wheat pita sandwiches and
wraps; stews and chili; burritos and soft tacos; sub sandwiches made with whole grain bread
and lean deli meats; a nd chicken stir fry.
Beverages: milk, including flavoured, lower fat milks (e.g., 2% or less MF chocolate,
banana) and m ilk alternatives (e.g ., fortified s oy be verage); fruit juice, water.
Moderate Nutrition (Can be sold no more than 2-times per week or make up no more than
30 per cen t of ch oices):
Food: white enriched bread, buns, pancakes, and pita; banana bread, granola bars (not
dipped in chocolate or containing candy), and oatmeal cookies; pretzels, and baked chips;
applesauce or fruit blends with sugar added; fruit in light syrup; vegetable and noodle soups;
oven fries; milk-based pudding; cheese slices; frozen yogurt; ice milk; meatballs; canned
fish; m acaroni an d cheese; sloppy Joes; BLT sandwich ; pizza with lean deli-meats; hard
tacos; quiche; grilled cheese sandwiches on white bread.
Beverages: W hole milk, hot chocolate (made with milk), yogurt drinks.
Minimum Nutrition (Can be served or sold once or twice a month as part of special
functions)
Food: Ho t dogs, battered or fried burgers, chicken nuggets, French fries, poutine, chocolate
bars, chips, donuts, cupcakes, brownies, pie.
Be verages: pop, sweetened fruit drinks (e.g., punch), flavoured water, sports drinks, coffee,
lemonade
Q: How often can schools serve foods and beverages of Moderate Nutrition?
A: Th ese foods ca n be served and sold no more than two times per week or ma ke up no more
than 30 percent of choices at one location. The serving and selling of these foods and
beverages have been limited because they are less nutritious than those of Maximum
Nu trition.
This description was also chosen to accommod ate schools having food services like
cafeterias, as well as those with smaller scale meal programs and canteens. For example,
schools tha t ha ve cante ens or vending machines tha t keep item s stocked continu ously,
could stock three out of 10 vending slots or three out of 10 menu items of Moderate
Nu trition. A hot lunch program at a school that served one m ain lunch item each day could
serve items of Moderate Nutrition on two of the five days (e.g., grilled cheese on white bread
one day, pizza made with lean deli meat on another day). For cafeterias and canteens that
offer a large variety of food and beverages, 30% of the choices could come from items listed
on the Mo derate Nu trition poster.
Q: How can the Maximum, Moderate and Minimum Nutrition posters be used?
A: The posters provide information, tips, and criteria that can be used when deciding what to
serve or sell in school. Posters can be placed in the cafeteria, canteen, school office, or
anywhere decision-makers might use them. Decision makers include principals, teachers,
students, food service staff, food and beverage suppliers, parent volunteers, and others.
Depending on the type of food and beverages currently served or sold, schools may choose
to display only the Maximum and Moderate Nutrition posters.
Page 12
Q: Do school breakfast programs have to comply with the policy and food and beverage
standards?
A: Yes. Many breakfast programs are well established in schools and have provided
nutritionally sound menus for many years.
Q: Why do the food and beverage standards limit caffeine?
A: The food and beverage standards limit caffeine because of the negative effects it has on
student behaviour and the ability to learn. Caffeine has the same addictive and stimulating
effects on children and teens as it does in adults. It also has similar side effects that include
restlessness and difficulty concentrating. Health Canada has set safety limits for caffeine for
children and youth and the Food and N utrition P olicy for Nova S cotia Public Schools will
help to meet these safety limits.
Q: Why do the food and beverage standards allow artificial sweeteners?
A: He alth Ca nada has approved the use of artificial sweeteners in small amounts for s choolage children. To reduce the likelihood of children getting used to artificially sweetened items
of minimal nutritional value and to prevent excess intakes, the food and beverage standards
allow for their use in nutritious foods only. Artificially sweetened beverages like pop and
other drinks do not contribute any nutrients and can have significant amounts of artificial
sweeteners. For some students, the limited use of artificially sweetened items may be
necessa ry to manage certain medical conditions (e.g ., diabetes ).
Q: If you get rid of the pop and fruit drinks, w on’t stude nts b e thirsty?
A: W ater is the best choice for quenching thirst and meeting the body’s need for fluids. Many
children and youth are choosing water as the beverage of choice. Schools that have
dropped the pop have seen water sales increase in canteens and vending m achines. Milk
(and nutritious milk alternatives like fortified soy beverage) and 100% juice provide energy
as well as important nutrients. Together these three beverage categories can meet students’
needs for fluids during the day.
Q: Why do the Standards not allow sports drinks?
A: Sports d rinks are nutritionally sim ilar to diluted pop or fruit drinks a nd tend to be more
expensive. They offer little or no nutritional value to students. They are advertised as giving
athletes an “edge” when it comes to replacing fluids. However, the majority of students do
not participate in the high intensity, continuous exercise for which sports d rinks were
originally designed. Water, juice, or milk can easily replace the fluid and energy needs of
students.
Page 13
A Guide for Nova Scotia Public Schools
Fundraising
with Healthy Food
and Beverages
Crown Copyright, Province of Nova Scotia, 2007
Nova Scotia Department of Education and the Nova Scotia Department of Health Promotion and
Protection .
mechanical, including photocopying or recording by any means, including information storage and
retrieval systems, without obtaining written permission of the Nova Scotia Government.
DISCLAIMER
Fundraising With Healthy Food and Beverages: A Guide for Nova Scotia Public Schools is produced by the
Department of Education and the Department of Health Promotion and Protection with the assistance
and advice of public health nutritionists, dietitians, educators, and parents from across Nova Scotia. The
content is based on a thorough but not exhaustive search of healthy food and beverage fundraising
ideas for schools from Nova Scotia, other provinces, and other countries. The guide also includes lessons
learned, resources, and tips. The content is guaranteed to be accurate as of the published date. However,
the authors acknowledge that many new ideas and products are likely to arise after publication.
Please note that the listing of products and companies is in no way intended as an endorsement. The
Department of Education and the Department of Health Promotion and Protection do not guarantee
any specific profit margins for fundraisers using the food and beverage items listed within.
Website references contained within this document are provided solely as a convenience and do not
constitute an endorsement by the Department of Education and the Department of Health Promotion
and Protection of the content, policies, or products of the referenced websites. The departments do not
control the referenced websites and subsequent links and are not responsible for the accuracy, legality,
or content of those websites. Referenced website content may change without notice.
Table of Contents
1
1
2
2
Section 1:
General Tips and Advice for Fundraising
Choosing Fundraisers for Schools
Food Safety
Allergy Awareness
4
5
6
6
Section 2:
Healthy Food and Beverages of Maximum and Moderate Nutrition
7
Examples of Maximum Nutrition Food and Beverages
to Sell as Fundraisers
Examples of Moderate Nutrition Food and Beverages
to Sell as Fundraisers
contents
Introduction
School Fundraising with Food and Beverages
Purpose of the Guide
Structure of the Guide
7
8
Section 3:
Ideas for Fundraising with Healthy Food and Beverages
10
Section 4:
Directory of Companies and Suppliers
List of Companies
Directory of Fundraising Companies
12
13
13
Section 5:
Websites and Resources
Information on Successful Fundraising Campaigns
Information on Safe Food Handling and Preparation
Information on Food Allergies and Anaphylaxis
Information on School Gardens
Contacts for Nova Scotia Food/Beverage Growers,
Suppliers and Companies
Resources and Contacts for Further Assistance
Appendices
Appendix A: Maximum and Moderate Nutrition Pamphlets
Appendix B: Tool to Gather Company Information
Appendix C: Sources and Acknowledgements
26
26
26
27
27
28
28
33
34
35
1
School Fundraising with Food and Beverages
introduction
Fundraising is a broad term that includes a wide variety of activities that
students, parents/guardians, teachers, and others participate in to raise
funds for schools or other agencies. Fundraising makes an important
contribution to the overall school experience and can help to enrich learning
opportunities for students.
Many traditional fundraising activities rely on the sale of food and beverages
high in calories, sugar, and fat and low in nutrients—particularly chocolate,
cookies, and pop. This practice sends confusing messages, such as when
athletic programs, which promote physical activity, sell nutritionally poor
items as a means of support. Fundraising that involves selling less nutritious
items can also send the message that schools are more concerned about
making money than helping students to maintain healthy habits.
Fundraising can be complementary to the health of students and the
community that supports them when non-food and healthy food and
beverage options are chosen. Fundraising with non-food or healthy food
and beverage items provides another opportunity to support nutrition
messages taught in the classroom, home, and broader community. It
also provides the opportunity for schools to show their commitment to
promoting healthy living while addressing their financial needs.
Many Nova Scotia schools have demonstrated that they can raise money
and promote healthy options at the same time. Their creative ideas and
fundraising success stories using healthy food and beverages are featured
within the pages of this guide.
Healthy foods are important during the school age years for growth,
learning, physical activity, and overall health. It follows that the food and
beverages served and sold in schools should primarily be for the purposes of
nourishment rather than for revenue generation.
The Food and Nutrition Policy for Nova Scotia Public Schools is based on
Canada’s Food Guide to Healthy Eating and describes standards for all food
and beverages served and sold in schools. In addition, it promotes nutrition
education in the curriculum, encourages community partnerships, and
provides a supportive environment for healthy food and beverage decisions.
Because food and beverages are so commonly and frequently used for school
fundraising, the policy addresses fundraising as one of its twelve directives.
Policy Directive 5.1 states: Fundraising with food and beverages organized
by and through schools will centre only on items of Maximum or Moderate
Nutrition (i.e., healthy items). Directive 5.1 is in effect beginning September
2007. This includes all school fundraising activities (e.g., campaigns, canteens,
vending machines, and sales during the day, after school, and evenings).
The Food and Nutrition Policy for Nova Scotia Public Schools will be phasedin over three years beginning in 2006 – 07. Fundraisers held during the
defined school day have to comply with the policy directives already in
place (e.g., effective January 2007, schools will no longer serve or sell Baked
Goods, Snacks or Processed Foods, Beverages, and Frozen Novelties from the
Minimum Nutrition list). For more information, please refer to a school copy
of the policy or visit www.ednet.ns.ca to view the policy on-line.
2
The “school day” is defined as
any day other than a Saturday,
Sunday, or statutory holiday
within the school year. It refers
to the time when students
arrive at school to the time
they leave at the end of the
day. The policy is also in effect
during after school and evening
programs for students provided
by the school. Schools are also
encouraged to apply the policy
during weekends for consistency
and role-modeling purposes.
Purpose of the Guide
Most schools participate in fundraising activities. There are countless non-food
products, services, and ideas for school fundraising. Food should be used
primarily for nourishment. To ensure that the over consumption of food is
not unintentionally promoted schools are strongly encouraged to participate
in non-food fundraisers that include products, services, and promotion of
humanitarian efforts or environmental health.
Schools are strongly encouraged to participate in non-food fundraisers!
However, for schools that decide to use food and beverages for fundraising,
this guide will help provide information and ideas that support the Food and
Nutrition Policy for Nova Scotia Public Schools and the Food and Beverage
Standards for Nova Scotia Public Schools.
The purpose of Fundraising with Healthy Food and Beverages: a Guide for
Nova Scotia Public Schools is to
• help schools put the Food and Nutrition Policy for Nova Scotia Public
Schools into action
•
help with decisions related to the kinds of food and beverages chosen
for fundraisers
•
provide information, ideas, and links to resources to help make school
food and beverage fundraising activities more heath-oriented
•
promote consistent health and nutrition messages to students
•
feature and support local companies, producers, and suppliers of healthpromoting food and beverage items
Structure of the Guide
One of the biggest challenges with school fundraising activities has been
finding innovative products and ideas that will generate interest among the
consumers and result in an acceptable profit for the school.
Unfortunately, there does not seem to be ‘one’ item guaranteed to generate
the desired amount of profit. The success of fundraisers depends on a variety
of factors including how they are organized, advertised, and promoted.
Often some trial and error is necessary before finding something that suits
the school community. This guide has attempted to make the task easier by
including a list of helpful tips to consider before beginning fundraisers, in
addition to providing ideas and resources.
3
The guide is arranged in five sections:
1. General Tips and Advice for Fundraising
Includes considerations and questions to ask when choosing a school
fundraiser
2. Healthy Food and Beverages of Maximum and Moderate Nutrition
Includes a list of suggestions for fundraising with food and beverages of
Maximum and Moderate Nutrition; Success stories from around Nova
Scotia are featured
3. Ideas for Fundraising with Healthy Food and Beverages
Includes fundraising activities featuring healthy food and beverages
4. Fundraising Companies
Provides a listing of fundraising companies, their products, and contact
information
5. Websites and Resources
Provides additional information, local contacts to organizations, and
links to resources
The food and beverage suggestions and ideas included in the guide are
consistent with the Food and Nutrition Policy for Nova Scotia Public Schools.
For the fundraising companies listed, it is important to note that many
feature additional items that do not comply with the policy.
We would be very pleased to learn about other successful fundraising
ideas and products that focus on healthy food and beverages, so that
they might be included in an online update of the guide. Please send
ideas, stories and suggestions to:
School Nutritionist
Nova Scotia Department of Health Promotion and Protection
Phone: (902) 424-4807 or 1-866-231-3882 (toll free)
Fax: (902) 424-4716
Email: [email protected]
4
Section 1
GENERAL TIPS AND ADVICE FOR FUNDRAISING
This section provides general tips and considerations for planning school
fundraisers, including questions to ask when choosing particular items or
suppliers. Appendix B contains a worksheet to help schools gather information
from potential suppliers of healthy food and beverages.
section 1
Sharing suggestions and ideas among schools and regions can be valuable.
Below are suggestions for organizing fundraisers. These have been compiled
from various documents across Canada.
Form a fundraising committee
• Involve the whole school community in the activities, including
school staff, teachers, parents, and students.
• Share the workload; don’t expect the same person to take the lead
every year.
• Have fun! It will help keep the creative juices flowing.
Plan the budget
• Many fundraisers require products be purchased in advance.
• Schools with limited budgets may want to try pre-sale fundraisers;
orders are placed in advance so schools purchase only what is sold.
Conduct a survey
• Find out what kinds of items students/parents are interested in
selling and the community is interested in supporting.
Market the event, product, or service
• Use eye-catching ads in the school and surrounding community.
• Advertise in the school newsletter, community events calendars,
school website, community buildings, local paper, and radio.
• Take pictures during the fundraising event and use them the next
year to show what was done.
Ask for donations from the community
• Consider donations of advertising, location, space, and delivery services.
Let people know the goal of fundraising
• E.g., support for school programs, team uniforms, trips, equipment
• People may contribute more willingly when they know where their
money is going, how their contribution may help, and what kind of
success the campaign has had in the past.
Ensure prices are comparable to store prices, but high enough to
earn a reasonable profit for the effort undertaken.
Sell quality products: the school’s reputation is on the line.
• It will make future campaigns more successful if supporters have a
good experience with the item being purchased.
Recognize volunteers
• Make sure that they have fun and they have what they need.
• Thank them publicly or send a note of thanks.
Help parents and the community understand that the school
supports healthy eating
• Refer to the Food and Nutrition Policy for Nova Scotia Public Schools
and highlight positive changes made to school food and beverages in
all aspects.
Work with local suppliers, whenever possible
• Refer to the Websites and Resources Section of the guide for a link
to an on-line directory of Nova Scotia food/beverage growers,
suppliers and companies.
Refer to Websites and Resources Sections of the guide, for information
related to running a successful fundraising campaign.
Choosing Fundraisers for Schools
Below are some key questions to ask when deciding whether a new
fundraising idea will meet school needs.
Ask:
•
Why does the school sell food for fundraising? To supplement the
nutritional intake of students? Support extra-curricular activities,
academics, or equipment?
•
Are all students able to participate in fundraisers? Is there a fee charged/
donation required for all events and activities?
•
What food-related fundraising activities are currently in use (e.g., daily
canteen sales, bake sales, campaigns)? What has to change in order to fit
with the Food and Nutrition Policy for Nova Scotia Public Schools?
•
Have non-food fundraising alternatives been explored?
•
Do the food and beverages chosen fit with the Food and Nutrition Policy
for Nova Scotia Public Schools?
•
Are fundraising activities coordinated within the school?
•
Contact information, websites and e-mail addresses
•
List of healthy products that fit with the Food and Nutrition Policy
for Nova Scotia Public Schools (i.e., food and beverages of Maximum and
Moderate Nutrition)
•
Availability of items (e.g., all year, certain months)
•
Whether there is a specific minimum order required. Does this minimum
order exceed what the school/club needs?
•
Pricing and profit margins
If schools have decided to use food and beverages to fundraise, some
important things to know from the supplier include the following:
5
6
Notes:
•
Payment options and procedures. Do payment and procedures fit with
the constraints of the school (e.g., from point of ordering to delivery)?
•
Whether the company has been used by other schools in the school
board or province for fundraising. If so, consider contacting the school
to get an idea of how it went. If not, ensure that the vendor will meet
the school’s needs and allow enough money to be raised.
Food Safety
Food and beverages used for school fundraising need to be handled in
accordance with safe food handling practices to reduce the risk of any food
borne illnesses. These include proper delivery, handling, storage, and transport
of perishable and nonperishable items.
Food Safety Specialists at the Department of Agriculture have provided advice
to school programs (e.g., breakfast, snack) where food is brought into the
school from home. This advice can also be applied to school fundraisers that
use food and beverages:
•
•
•
•
•
•
Food is to be obtained from approved sources such as retail or wholesale
operations.
If food is to be provided by families, it should be non-perishable products
in their original packaging.
Home-canned foods, other than jams and jellies, are not permitted.
Meals prepared in home kitchens are not permitted, as they are from an
unknown source and would include potentially hazardous foods. The
means of preparation, cooking, hot and cold holding, and transporting
of these foods may put children at risk.
Low hazardous foods like whole fruit and vegetables, or baked goods
such as muffins (without cream, custard or cream cheese filling or
topping), may be brought into the facility by a parent or guardian.
Acceptance is at the discretion of the staff.
Fruits and vegetables must be washed before serving. Peeling and
cutting should be done at the facility (e.g., by staff, parent/student
volunteers).
For information and resources related to safe food handling and storage,
refer to the Websites and Resources Section of the guide.
Allergy Awareness
School communities want healthy, safe environments for their students.
Some students have life-threatening allergies that are so severe they can
be triggered by smell or brief skin contact with a food. This can present a
concern for the whole school when food is part of school activities. Most
school boards have a policy on allergy awareness, and this should be consulted.
For information and resources related to allergies and anaphylaxis, refer to
the Websites and Resources section of the guide.
7
Section 2
The following section lists examples of food and beverages of Maximum
and Moderate Nutrition that schools may choose to sell for fundraisers.
Schools are encouraged to fundraise with items of Maximum Nutrition most
of the time, as these food and beverages are more nutritious than those
of Moderate Nutrition. It is important to check the particular product to
ensure it meets the standards described in the Food and Nutrition Policy
for Nova Scotia Public Schools. Please note that this is not an extensive list.
School communities are encouraged to seek out food and beverages and
suppliers available in their nearby communities. Please refer to the Websites
and Resources Section of the guide for a link to an on-line directory of Nova
Scotia food/beverage growers, suppliers and companies.
NOTE: The ‘(’symbol appears next to items listed in the Directory of
Companies and Suppliers in this guide.
section 2
HEALTHY FOOD AND BEVERAGES OF MAXIMUM AND MODERATE
NUTRITION
Examples of Maximum Nutrition Food and Beverages to Sell as
Fundraisers: (Reminder: check products to ensure they meet nutrient criteria)
• Trail mix made with whole grain cereal, dried fruit and nuts*
pre-packaged ( or prepared and bagged by students
• Lower fat, whole grain muffin mixes (dry or frozen) for muffins or quick
breads (banana, carrot, zucchini) ( (include instructions for preparation)
• Whole wheat pasta and sauce (e.g., tomato-based) kits
• Frozen pizza dough or crust (100% whole wheat)
• Whole wheat breadsticks and dipping sauce packs
• Instant Oatmeal Packs (great for winter)
• Whole grain bagels and cream cheese
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Local fresh fruits and vegetables (include recipe ideas or nutrition
information) (
Carrots and dip packs
Salad bar or mixed salads fundraiser
- include fruit, vegetable, mixes with rice, pasta, tabbouleh
Fruit gift baskets
Bagged potatoes or foil-wrapped singles (include healthy recipes)
Baked potato bar with toppings fundraiser
Citrus and other fresh fruit sales (
100% Juice boxes
100% fruit juice slushies
100% frozen juice bars (
Canned fruit (in juice)
100% dried fruit/vegetable bars or fruit/nut mix
Dried cranberries or raisins (
White or flavoured lower fat milks (<2% MF) or nutritional milk
alternatives (e.g., fortified soy beverage)
Yogurt drinks (<2% MF)
Cheese blocks or cheese string packs (<20% MF) (
Yogurt tubes (<2%)
Yogurt sundae bar fundraiser (Feature 2% or less MF yogurt, whole grain
cereal, and dried fruit and nuts)
8
Success Story:
A number of schools have
had success with smoothie
sales. They are popular with
students and are a great way to
encourage more vegetables and
fruit while making money at the
same time. Some schools make
their own, while others use the
services of local companies that
provide and deliver ready-made
smoothies.
•
Smoothies sale (made with Maximum Nutrition ingredients like lower fat
plain or flavoured milk, yogurt, and fruit) (
•
•
•
•
•
Dried or roasted beans and lentils (include recipe ideas)
Nuts* and seeds (plain or mixed)
Hummus or bean dip (with whole wheat pita or tortillas)
Tofu and recipes
Meat, poultry, and fish (e.g., hams, whole chickens, lean burgers, or
meatballs)
•
Pizza by the slice sale (made with whole wheat crust, lower fat
mozzarella cheese, vegetables, and lean deli meats)
Soup or chili-making kits (include recipes)
- Includes fresh or dry vegetables, such as cabbage, carrots, turnip, and
potatoes along with dried peas, beans, lentils, brown rice or pasta
- Great during the winter
Frozen food items (e.g., skinless chicken breasts, vegetables, blueberries,
stir fry kit, fajita kit)
Frozen pizza kits (made with whole wheat crust, vegetables and lean
meats or poultry)
Shepherd’s pie sale
Submarine sandwiches on whole grain bun and with lean meats
Food baskets containing a variety of healthy items from Maximum
Nutrition
Fruit cone sale (ice cream cone topped with fresh or frozen fruit and
drizzled with yogurt)
•
•
•
Success Story:
Many schools in Nova Scotia
have reported success with
selling pizza by the slice during
lunch. Pizza is often made to
specification (e.g. whole wheat
crust, topping choices) by a
local business for a lower price
and schools keep the revenue
(which depends on the cost
and the number of slices sold).
This type of fundraiser often
happens frequently throughout
the year. It is quick and easy
and does not need much
preparation (i.e. order and pick
up, or delivery; serving; basic
clean up).
Success Story:
A school basketball team in
the Tri-County Regional School
Board sold bagels and cream
cheese to fellow students in
the canteen as a successful
fundraiser.
•
•
•
•
•
•
•
Dips, spices and condiments (e.g., salsa, bean dips, hummus, fruit and
vegetable dips, tomato sauces) (
Bottled water
Any other items prepared with Maximum nutrition ingredients
*Where allergies permit
Examples of Moderate Nutrition Food and Beverages to Sell as
Fundraisers: (Reminder: check products to ensure they meet nutrient criteria)
• Frozen pizza dough or crust (e.g., white enriched , 60% whole wheat)
• White or flavoured (e.g., spinach, pesto, sundried tomato) flour tortillas
• Enriched white or 60% whole wheat bagels and cream cheese
• White or flavoured (e.g., spinach), enriched pasta and sauce kits
• Lower fat, dry or frozen muffin mixes for muffins or quick breads (bran,
oatmeal, banana, carrot, zucchini) (
• Scones or biscuits
• Granola bars or squares
• Gold fish or animal cracker packs
• Soft or hard pretzels and dip (e.g., mustard)
• Rice cake snack packs (plain or flavoured)
• Plain or flavoured air popped or lower fat microwave popcorn
- toss in a baggie with seasoning such as parmesan, chili powder
- sign up with a fundraising company (
• Crisp rice or puffed wheat cereal squares
• Fruit filled cookies (e.g., fig, apple)
• White enriched breadsticks and dipping sauce
• Baked potato chips or tortilla chips
9
•
•
Bagel or pita chips
Oatmeal raisin cookies, carrot cookies and other lower fat cookies made
with fruits, vegetables, nuts* and seeds. (
•
•
•
Canned fruit in light syrup
Applesauce or fruit blends with sugar added
Frozen lower-fat oven fries (containing no trans fat)
•
•
•
•
•
White or flavoured milk (No more than 3.25 % MF and containing less
than 28 g sugar/250 mL serving)
Yogurt drinks (No more than 3.25% MF)
Cheese blocks or strings (No more than 32% MF) (
Milk-based puddings
Frozen yogurt and ice milk (lower fat; no more than 8 g fat/serving)
•
•
•
•
Jerky-style products
Marinated fresh or frozen meat/poultry
Deli meats
Salted nuts* and seeds
•
Soup kits (include recipes)
- with white enriched rice, noodles, dried or fresh vegetables (e.g., potato,
carrot, beet, turnip)
Canned vegetable-based or milk-based soups
Enriched white or 60% whole wheat frozen/fresh pizza kits (made with
vegetables and lean meats or poultry) (
Fajita, burrito or taco kits
Pizza pretzels or frozen perogies
Frozen lasagna
Tuna/salmon cracker packs
Peanut butter/cheese and cracker snack packs
Banana split sale (made with yogurt, frozen yogurt and fruit, granola
toppings
Dips, spices, and condiments (e.g., white sauces, flavoured oils, maple
syrup, popcorn seasoning, dried seasonings, hot sauces, relishes, jams,
jellies, honey) (
Any other items made with Moderate Nutrition ingredients
•
•
•
•
•
•
•
•
*Where allergies permit
•
•
10
Section 3
IDEAS FOR FUNDRAISING WITH HEALTHY FOOD AND BEVERAGES
This section contains ideas from Nova Scotia schools that have been
successful at promoting the use of healthy food and beverages through
fundraising efforts.
Ideas:
section 3
Healthy eating cookbooks
• Collect favourite healthy recipes from students, families, and staff
and compile and sell.
• Sell copies of a popular cookbook featuring healthy recipes. (
Community dinners
• (e.g., spaghetti, ham and scalloped potatoes, BBQ, Italian, Indian,
vegetarian)
• Be creative! Include a theme. It can be anything from high tea to a
picnic theme.
• Seafood suppers where the ‘catch’ is donated by the local fishermen
are very popular in parts of the province.
• It often helps to combine a meal with some other activity such as an
auction, dance, concert, dinner theatre. There may be better
attendance.
• To attract the broader community, be sure to advertise. Encourage
school families to invite friends and neighbours.
Local restaurant fundraisers
• Local restaurants are often willing to support schools in fundraising
efforts; healthy items (e.g., pizza) can be purchased at a reduced
price and sold at school for profit.
Vegetarian fundraiser
• Create an exploratory basket featuring vegetarian items such as tofu,
soy milk, beans, nuts, seeds, tahini, and include healthy and tasty
recipes.
Special lunch days at school
• (e.g., Try ethnic cuisine from around the world and theme days
focused on traditional holidays.)
‘Red and Gold’ sale
• Bulk purchase red and gold apples from a local supplier and sell at
Christmas time. Refer to appendix for list of local suppliers.
Healthy snack or lunchbox auctions
• Have volunteers donate healthy lunches or snacks and auction them
off to staff, parents, and community members.
Vegetable greenhouse or school garden
• Start a vegetable green house or school garden by involving students,
parents, and the community to share in the experience from field to
fork by selling the produce.
Bake sale or ‘no-bake’ sale
• Feature foods of Maximum and Moderate Nutrition such as fruit
muffins, banana bread, oatmeal cookies, granola, trail mix, breadsticks
or soft pretzels and dipping sauce, bagels, and scones.
• For a twist on traditional bake sales hold a no-bake bake sale and
include items like fresh fruit and vegetables with dip, cheese and
crackers, flavoured milks and yogurt tubes, hardcooked eggs,
hummus and dip, salsa and tortillas.
Parent/Child healthy cooking classes
• For donations of food and money, families sign up to participate in
an event where they learn to prepare a healthy meal or snack.
Human hot dog challenge
• Set a money goal that when achieved transforms the principal or
school staff member into a human hot dog. Students can be selected
to apply the ketchup and mustard.
Milk mustache pictures
• Take pictures of students and teachers with milk mustaches and sell
them for $2 to family and friends.
Fruit and veggie-gram
• Students purchase an apple or bag of veggie sticks to send to a
friend with a personalized message.
Don’t buy event
• A ‘don’t buy’ fundraiser is a clever way of asking for donations in a
humourous way.
• The event never actually happens, except on paper.
• Requests are sent to supporters advertising that soon they will have
the opportunity ‘not to buy’ chocolate bars, cookie dough, or candy
to support the school fundraiser.
• To support healthy eating and consistent messages, a $2 donation is
instead requested to participate and support the cause.
11
Success Story:
In the Tri-County Regional
School Board, students at Digby
Neck school grow a variety of
vegetables and sell them as a
fundraiser to the community.
Success Story:
An elementary school in the
Annapolis Valley Regional School
Board introduced a twist to the
traditional hot dog sale: the
“Human Hot Dog” fundraiser.
Upon reaching the fundraising
target, the principal agreed
to let students cover him with
relish, ketchup and mustard!
12
Section 4
DIRECTORY OF COMPANIES AND SUPPLIERS
section 4
The following section lists companies that can be contacted for fundraising
activities with healthy food and beverages. This is far from a comprehensive
list. For each company, items of Maximum or Moderate Nutrition that fit
with the Food and Nutrition Policy for Nova Scotia Public Schools have been
identified.
In addition to carrying healthy products, a number of the companies listed
also carry products that do not fit with the policy and cannot be used as
fundraisers in Nova Scotia public schools. Specific products and information
may change without notice. When planning fundraisers, schools are
encouraged to contact companies to confirm that the items chosen are
available and suitable to sell according the Food and Nutrition Policy for
Nova Scotia Public Schools.
Use the nutrient criteria outlined within the Food and Beverage Standards
for Nova Scotia Public Schools to help when requesting product information
from companies. The criteria can be viewed on-line at www.ednet.ns.ca as
part of the Food and Nutrition Policy for Nova Scotia Public Schools, or refer
to the Maximum and Moderate Nutrition pamphlets in Appendix A.
List of Companies:
ADL Foods
Amazin’ Raisin
Applesnax
Atlantic Fundraising Services Limited
Bash Toulany’s Pizza
Direct Fundraising
Farmer’s Dairy Co-op
Haygar Enterprises
Hawberry Farms
Juice eh!
Lean Machine Healthy Vending Services
MacMillan’s
Mariplex Confections
National Discount Fundraisers
Orville Reddenbacher Popcorn
Scotian Gold
The Spice Barn
Sun Groves
Sunsweet Fundraising
Suppertime Survival
Tasty Tidbits
Top Fundraisers
Treasure Mills
Yum Foods Limited
NOTE: To help with item searches, the guide has highlighted the products
available from each company, rather than the company names. The companies
are listed alphabetically as they appear above.
Disclaimer: Please note that the listing of products and companies is in
no way intended as an endorsement. The Department of Education and
the Department of Health Promotion and Protection do not guarantee any
specific profit margins for fundraisers using the food and beverage items
listed within.
Website references are provided solely as a convenience and do not constitute
an endorsement by the Department of Education and the Department of
Health Promotion and Protection of the content, policies, or products of the
referenced websites. The departments do not control the referenced websites
and subsequent links and are not responsible for the accuracy, legality, or
content of those websites. Referenced website content may change without
notice.
13
Fundraising with Healthy Food and Beverage Items
Cheese
•
•
•
•
(e.g., variety of cheddar and mozzarella all less than 32% MF)
No minimum order.
School is supplied with product list and decides on products and
pricing. Students gather orders. Orders are placed with ADL and
delivered to a central location in 3 to 4 weeks.
Payment is requested upon delivery of product.
Pricing and Profit
•
•
Prices vary and range from $5 to $50 (cost to school)
Profit Margin = ~25%
(school sets selling price with 25% as amount recommended)
Company
•
ADL Foods - www.adl.ca/fundraising
Betty White
[email protected]
(Ph) (902) 888-5000
(Ph) 1-888-235-6455
(Fx) (902) 888-2992
400 Read Dr., Summerside PE C1N 5A4
Strawberry and orange flavoured raisins
•
•
•
•
(do not contain added sugars, sweeteners or salt)
Minimum order is 40 cases.
Runs for 30 days up to 3 times per school year.
School fills out order form and submits with payment. Delivery is 3045 days from date of order. Unopened cases may be returned within
60 days. Amazin’ will also donate to the school’s choice of charity
within 90 days of fundraising period.
Pricing and Profit
•
•
•
Each carrying case is $24.00 and contains 12 boxes. (Each box contains
6 serving pouches.) Suggest students sell 2 cases (24 boxes).
Price is $2 per box with suggested $1.00 mark up
Profit Margin = 33%
Company
Amazin’ Raisin - www.amazinraisin.com/fundraising.htm
April Glavine, Regional Manager
[email protected]
(Ph) (902) 482-0640
(Toll free) (902) 482-4654
(Fx) (902) 482-0759
1541 Barrington Street, Suite 210, Halifax NS B3J 1Z5
•
14
Notes:
Applesnax “extreem squeez tubes”
•
•
No Sugar Added flavours: Apple-Grape and Apple- Strawberry
Contact company for details.
Pricing and Profit
•
•
Schools purchase packages of 8 for $3.60 and sell for $6.00
Profit margin = 40%
Company
•
Atlantic Fundraising Services Limited - www.atlanticfund.ca
(Ph) (902) 455-7225
(Fx) (902) 454-5713
6080 Young Street, Suite 309, Halifax NS B3K 5L2
Fresh pizza made to order
•
(e.g., Hawaiian and vegetarian, lower fat cheeses and meats, whole
wheat crusts)
Pricing and Profit
•
•
Schools purchase for $9.28 each and sell for $13.25 each
Company
•
Bash Toulany’s Pizza - www.atlanticfund.ca/PDF/bashtoulany.pdf
(Ph) (902) 455-7225
(Fx) (902) 565-1658
Atlantic Fundraising Service Limited
6080 Young Street, Halifax NS B3K 5L2
Applesnax “extreem squeez tubes”
•
•
•
•
•
No Sugar Added flavours: Apple-Grape and Apple- Strawberry
Available in boxes of 8 (64 g) individual portions, with 9 boxes per case.
Schools must purchase full case lots but there is no minimum order.
Schools send in pre-orders in the prepaid courier envelope provided.
Direct Fundraising ordertakers tally the order, calculate the quantity
needed for the school to complete deliveries, and arrange for shipment.
Schools are provided with all the necessary packing materials and a
step-by-step guide for school distribution.
Pricing and Profit
•
•
Schools purchase for $3.60 per box and sell for $6.00 per box
Company
•
Direct Fundraising - www.directfundraising.ca
Dick Fines
(Ph) (705) 745-1232
(Ph) 1-800-263-8946
(Fx) (705) 743-5572
PO Box 1234, Peterborough ON K9J 7H5
Popcorn seasoning, dip mixes, sauces, chutneys, and oils
•
Schools send in orders in the prepaid courier envelope provided.
Direct Fundraising ordertakers tally the order, calculate the quantity
needed for the school to complete deliveries, and arrange for
shipment. Schools are provided with all the necessary packing materials
and a step-by-step guide for school distribution.
Pricing and Profit
•
•
•
All items are $6
Profit to schools is 40% ($2.40 per item) on all orders over 800 pieces
Small orders of between 500 and 799 will be provided with a profit
margin of 37.5% ($2.25 per item) and orders below 500 will receive a
35% profit margin ($2.10 per item)
Company
•
Direct Fundraising - www.directfundraising.ca
Hawberry Farms - www.hawberryfarms.com/
Dick Fines
(Ph) (705) 745-1232
(Ph) 1-800-263-8946
(Fx) (705) 743-5572
15
Notes:
16
Notes:
Treasure Mills Healthline oatmeal cookies, low fat muffins,
jams, jellies, oils, sauces and dips
•
•
Baked goods products are peanut and nut free and contain no trans
fats.
Minimum order is 300 tubs.
Pricing and Profit
•
•
•
300-499 tubs sold = 30% profit
500-999 tubs sold = 35% profit
Over 100 tubs sold = 40% profit
Company
•
Direct Fundraising - www.directFundraising.ca
Treasure Mills - www.directfundraising.ca/atlantic_and_western_
canada/treasure_mills.html
Dick Fines
(Ph) (705) 745-1232
(Ph) 1-800-263-8946
(Fx) (705) 743-5572
Cheese
•
•
•
Available in 200 g bars and 1 kg blocks of cheddars and mozzarella
(Less than 32% MF).
200g blocks available in case lots of 12s; 1 kg blocks sold as individual
blocks.
Includes instructions and order forms. Call ahead to confirm pricing
prior to ordering. Students gather orders. Master order submitted.
Pick up at nearest Farmer’s Distribution Centre located in Bridgewater,
Middleton, Sydney, Truro, Bedford, Yarmouth, Kentville, and Shelburne.
Pricing and Profit
•
•
•
•
Prices range from $2.59 to $2.80 per block (31.08 to $33.60 per case
of 12) with suggested $1.00 profit/per block
Prices range from $10.84 to $11.88 per 1 kg blocks with suggested
$2.65 profit per block
Profit margin = ~20%
Company
•
Farmer’s Dairy Co-op - www.farmersdairy.ca/lib/fund/
Cindy Wiswell, Farmers Dairy Customer Service
(Ph) 1-800-590-6455
(Fx) 1-800-565-1945
PO Box 8118, Halifax NS B3K 5Y6
Bread kits with clay baking pot
•
•
•
(e.g., Cinnamon & Raisin, Herb and Garlic, Cranberry, Blueberry and
Orange)
Pancake and syrup kits.
No minimum orders but shipping charges for orders less than $500.
Invoices due in full within 30 days. Delivery in 2 weeks after placing
order.
Pricing and Profit
•
•
•
•
Cost for bread mixes is $6.50, with suggested selling price of $10.00
($3.50 profit per kit)
Cost for pancake mix and syrup kits is $6.00 with a suggested selling
price of $11.00 ($4.40 profit per kit)
Company
Haygar Enterprises - www.haygar-fundraising.com/home.html
Wayne Hay
[email protected]
[email protected]
[email protected]
(Ph) (905) 825-1146
(Ph) 1-800-465-9548
(Fx) (905) 825-1028
505 Iroquois Shore Road, Unit 5, Oakville ON L6H 2R3
Frozen gourmet muffin batter, cookie dough in oatmeal
raisin, pancake mix and herbs
•
•
•
•
(Light ‘N Tasty brand in blueberry bran, lemon cranberry and carrot)
Batters are prepared with fresh ingredients and flash frozen.
Includes nut free and trans fat free items.
Schools request information package with selling materials provided.
Orders taken and master list submitted. Shipped to central location
for distribution.
Pricing and Profit
•
•
$12 for 2 L muffin batter
Company
MacMillan’s - www.macmillans.on.ca/fundrais.html
Greg MacMillan
[email protected]
(Ph) (905) 686-2531
(Ph) 1-800-926-2531
(Fx) (905) 686-1441
Box 236, Whitby ON L1N 5S1
17
Notes:
18
Notes:
Healthline cookies in oatmeal cranberry, and oatmeal raisin
•
•
•
•
•
•
Lower fat muffins (e.g. carrot)
Fresh fruit (e.g. oranges and pink grapefruit)
Spices
Dough is frozen in 3 and 4 litre tubs, shipped in cases of 6.
Products received 2 weeks after submitting master order.
Usually no minimum order.
Pricing and Profit
•
Contact company for pricing and profit margins
Company
•
National Discount Fundraisers - www.ndf-online.com/contact.html
www.simplyfundraising.ca
Mitch Blum
[email protected]
(Ph) 1-888-704-7367
1111 Finch Avenue West Unit 42, Toronto ON M3J 2E5
Microwave popcorn
•
•
Peanut and nut free.
Minimum order 50 cases; 15 twin-packs per case.
Pricing and Profit
•
•
Sell for $2 each
Company
Orville Reddenbacher Popcorn - www.phoenixenterprises.ca/orville.html
[email protected]
(Ph) 1-877-697-6111
Phoenix Enterprises
43 Simms Drive, Ajax ON L1T 3J9
Herb and spice collections
•
•
•
•
(e.g. BBQ, Mexican, Indian, Pantry and Basics)
Individually packaged in re-sealable pouches; includes recipes.
Available all year long. $100.00 minimum order.
School contacts supplier for the number of sell sheets needed. Orders
taken, and master order submitted. Orders shipped within 2 weeks.
Orders do not have to be full cases.
Pricing and Profit
•
•
•
•
•
Each Spice Collection $4.25
Sell for $7.99 ($3.65 profit per Spice Collection)
Or sell for $6.50 for $2.25 profit per Spice Collection)
Company
•
The Spice Barn - www.thespicebarn.com
Elizabeth Berghuis
[email protected]
(Ph) (709) 895-6330
(Fx) (709) 895-6338
309 Old Broad Cove Road, Portugal Cove-St. Philip’s NL A1M 3M2
19
Notes:
20
Notes:
Fresh apples
•
•
•
•
•
•
•
Various apple varieties available, depending on the time of year:
Canada Fancy including, but not limited to, McIntosh, Cortland,
Jonagold, Royal Gala, Red and Golden Delicious.
No minimum orders for any product picked up in Coldbrook. Prices
are based on pick-up.
Minimum orders for shipped products are based on school location.
40 lb (one bushel) containing 100 apples (good for single sale).
20 lb (half bushel) containing 50 apples (good for families).
750 g bag of apple slices; and 5 single portion 57 g bags.
Payment required prior to shipment.
Pricing and Profit
•
•
•
•
•
•
•
•
•
40 lb (bushel) cost is $26.00; schools usually see a profit of $75
– $200.00 per case
20 lb (half bushel) cost is $12.50 with suggested selling price of
$15.00 ($2.50 profit per case)
6 x750 g apple slices cost $20.00 ($3.33 each) with suggested selling
price of $4.50-$5.00 per bag)
Profit margin = 26-33%
12 (5 x 57 g) Apple Slices cost $25.00 ($2.08 each pack of 5) with
suggested selling price of $3.50
40 x 57 g Apple Slices cost $16.00 ($0.40 each)
Profit margins depend on selling price
Company
•
Scotian Gold - www.scotiangold.com
Susan Foote, Scotian Gold Cooperative, Ltd.
[email protected]
(Ph) (902) 679-2247
(Ph) 1-877-277-7477
Oranges and red grapefruits
•
•
•
•
•
•
Available November to May.
Pallets: 40 lb 4/5 bushels or 20 lb 2/5 bushels
Catalogue: 5 lb to 40 lb
Minimum for Pallets is 200 boxes.
No minimum order for catalogue.
Schools supplied with sales materials. Pallets: school buys pallets and
decides when and where they are delivered. Catalogue: people choose
products, students gather orders and school places master order.
Packages shipped directly to purchaser.
Pricing and Profit
•
•
•
•
•
U.S. $10.50 – $14.50 per box
U.S. $20 to $40 per box
Profit Margin
Pallets = 50%
Catalogue = 15%
Company
•
Sun Groves - www.sungroves.com
Kathy Foster
(Ph) (727) 726-8484
(Ph) 1-800-672-6438
(Fx) (727) 726-7158
3393 S.R. 580, Safety Harbor FL 34695 USA
Oranges and grapefruits
•
•
•
Available November to May.
No minimum order.
Schools supplied with sales materials. Students gather orders and
school places master order. Packages shipped directly to purchaser.
Pricing and Profit
•
•
U.S. $17 to $130
Company
Sun Harvest - www.sunharvestcitrus.com
Jim Deans
[email protected]
(Ph) (239) 768-2686
(Ph) 1-800 248-7870
(Fx) (239) 768-9255
14810 Metro Parkway, Fort Myers FL 33912 - 4307 USA
21
Notes:
22
Notes:
Citrus fruit and health line cookie batter
•
•
Availability varies with citrus fruits.
Minimum order of 100 boxes of citrus. No minimum order for cookie
batter.
Pricing and Profit
•
•
Price varies with product
Profit Margin = varies
Company
•
Sunsweet Fundraising - www.sunsweetfundraising.com
Calvin Waye
[email protected]
(Ph) (902) 675-4366
(Ph) 1-800-268-1250 - Ext: 3355
(Cell) (902) 394-4519
(Fx) (902) 675-3155
78 Birds Eye Dr., Box 977, Rocky Point, Cornwall PE C0A 1H0
Cookbook and healthy eating guide for busy families
•
•
•
•
•
60+ complete supper meals based on Canada’s Food Guide to
Healthy Eating.
Advice for menu planning, shopping, and nutrition for the whole family.
Available all year. Minimum order 1 case (20 books).
Instructions and order forms available on website.
Schools take orders in advance and collect payment. Order submitted
along with payment. Books delivered 2 – 3 weeks after receiving order.
Pricing and Profit
•
•
•
•
•
Suggested retail price 29.95 +GST
Orders of 20 or more copies receive 50% discount (cost per book at
50% discount = $14.97 + 0.89 GST /copy = $15.86)
Profit margin depends on how much book is sold for
If sold for $25.00, profit will be for $5.77 per book
Profit margin = ~30%
Company
•
Suppertime Survival - www.suppertimesurvival.com
Lynn Roblyn or Bev Callaghan
(Ph) (416) 487-3789
(Fx) (416) 488-6146
68 Brooke Ave, Toronto ON M5M 2J9
Seasoning and spices
•
•
No minimum order but free shipping for sales over $2,500.
Return the Start Up form to receive order forms. Students gather
orders and master order submitted. Allow 2 – 3 weeks for delivery.
Orders packed according to seller.
Pricing and Profit
•
•
Between $1.40 - $15.00 per package
Profit Margin = 35% of sales up to$2500. Sales over $2500 get 40%
profit.
Company
•
Tasty Tidbits - www.tastytidbits.ca
[email protected]
(Ph) (204) 697-0432
(Fx) (204)-697-0432
46 Huber Street, Winnipeg MB R2R 0X4
Cheese, low fat muffin batters, jams, jellies, and honey
•
•
•
•
•
•
•
Low fat muffin batters (Apple Spice, Blueberry Bran, Fruit and Fibre,
Honey Bran).
Muffin batter comes in 4 lb pails.
Customized order forms to school choices and no minimum orders.
Delivery charges, except for orders over $3,500.
Call ahead to organize order and delivery dates.
Delivery within 2 weeks (10 business days)
Payment due upon delivery.
Pricing and Profit
•
•
Between $1.40 - $15.00 per package
Profit Margin = 35% of sales up to $2500. Sales over $2500; sales get
40% profit
Company
•
Top Fundraisers - www.topfundraisers.ca/mainframe.html
Jack LeBlanc
[email protected]
[email protected]
(Ph) (519) 633-7127
(Ph) 1-800-563-7127
(Fx) (519) 633-2393
TOP Fundraisers Inc., PO Box 20117 , St. Thomas ON N5P 4H4
23
Notes:
24
Notes:
Trail mix (nut and nut free), fruit and nut bars
•
•
Includes nut free varieties.
Provides foods for Annapolis Valley Schools.
Pricing and Profit
•
Contact owner re pricing and profit margins.
Company
•
Yum Foods Limited
David Browning, Owner
(Ph) (902) 678-6343
11 Calkin Dr., Unit 6, Kentville NS B4N 3V7
FUNDRAISING WITH HEALTHY FOOD ITEMS WITHIN SCHOOLS
Fruit freezies, veggie drinks, and smoothies
•
•
Fundraising program is gift certificate-based.
Supply schools in Halifax Regional School Board.
Pricing and Profit
•
Contact owner re pricing and profit margins
Company
•
Juice eh!
Jeannie Jones, Owner
[email protected]
(Ph) (902) 444-4200
(Fx) (902) 444-4201
Halifax Shopping Centre, 7001 Mumford Rd., PO Box 47, Halifax NS
B3L 2H8
Coin-operated healthy item vending machines
•
•
•
Can be run as a student fundraising business within the school.
Products available through concession suppliers identified in the
school area.
Fee to Lean Machine is 10% of gross sales. Supports offered include
school fundraising and educational supports pioneered by Lean
Machine, 24 hour machine support, entrepreneurial coaching, and
new healthy products.
Pricing and Profit
•
•
•
•
Purchase $4500
Profit margin = 17.5% monthly and 40% after 24 months
Lease or lease to own $187.50 per month, 36 months
Profit margin = 15% for 36 months and increasing to ~40%
Company
•
Lean Machine Healthy Vending Service - www.leanmachine.ca
April Glavine
[email protected]
(Ph) (902) 482-0640
PO Box 36047, Halifax NS B3J 3S9
Coin-operated hot air popcorn vending machine
Pricing and Profit
•
•
•
•
Purchase $4500
Profit margin = 17.5% monthly and 40% after 24 months
Lease or lease to own $187.50 per month, 36 months
Profit margin = 15% for 36 months and increasing to ~40%
Company
•
Mariplex Confections
Alan Sims
[email protected]
(Ph) 1-800-565-2727
610 East River Road, New Glasgow NS B2H 3S2
If you know of other suppliers that provide healthy fundraising
products that meet the Food and Nutrition Policy for Nova Scotia
Public Schools, please contact:
School Nutritionist
Nova Scotia Department of Health Promotion and Protection
Phone: (902) 424-4807 or 1-866-231-3882 (toll free)
Fax: (902) 424-4716
25
Notes:
26
Section 5
WEBSITES AND RESOURCES
This section includes a variety of websites and links to resources related to
fundraising with healthy food and beverages.
section 5
Disclaimer: Website references are provided solely as a convenience and
do not constitute an endorsement by the Department of Education and
the Department of Health Promotion and Protection of the content,
policies, or products of the referenced websites. The departments do not
control the referenced websites and subsequent links and are not
responsible for the accuracy, legality, or content of those websites.
Referenced website content may change without notice.
Information and resources for running successful fundraising campaigns:
Canadian Fundraising
Food and Beverage and Non-Food Fundraising Ideas for Schools
www.canadianfundraising.com/ns.asp
Fundraising Ideas
www.fundsraiser.com
Canadian Fundraising Companies
www.canadianfundraising.com/ns.asp
Dinner Fundraisers: recipes for large groups in large quantities
http://www.bigrecipes.com
Pizza Fundraisers
www.stepbystepfundraising.com/pizza-fundraisers
Information related to safe food handling and preparation:
Canadian Partnership for Consumer Food Safety Education
Contains food safety information, fact sheets, and interactive media.
The learning centre provides information and resource materials that
focus on the four simple steps to FightBAC!®: Separate, Clean, Cook and
Chill. Included are teaching guides for K – 3 and 4 – 7 classroom teachers,
tabloid style brochures for families and caretakers of older adults, and
a section of fun games and activities for kids. These resources can be
downloaded from the Website free of charge.
www.canfightbac.org/en/
Nova Scotia Department of Agriculture: Food Safety, Food
Protection and Enforcement Division
Provides general information, information and dates for food handlers
courses, information on legislation, downloadable forms for food
establishment permits and food handlers education courses
www.gov.ns.ca/nsaf/foodsafety/
Nova Scotia Department of Agriculture Food Safety Fact Sheets
Provides links to downloadable and viewable versions of food safety fact
sheets related to summer food safety, holiday food safety, food safety at
home, and food safety after an emergency.
www.gov.ns.ca/nsaf/foodsafety/factsht/
Contact Information for Food Safety Specialists and Educators in
Nova Scotia
Provide school communities with advice, support, and food safety
education and training. Contact information for Food Safety Educators
and Specialists across Nova Scotia can be found at
www.gov.ns.ca/nsaf/contactus/staffdir/division.asp?orgLevelID=117
Information related to food allergies and anaphylaxis
Anaphylaxis in Schools and Other Settings,
Canadian Society of Allergy & Clinical Immunology, 2005
To order this booklet – please contact the CSACI at
Canadian Society of Allergy and Clinical Immunology
774 Echo Drive
Ottawa ON K1S 5N8
Tel: 613 730-6272
Fax: 613 730-1116
Website: www.csaci.ca
Allergy/Asthma Information Association
Information and resources related to asthma and allergies
www.aaia.ca/
Anaphylaxis Canada
Information and resources related to life-threatening allergies.
www.gosafe.ca/
Health Canada - Food Allergy Fact Sheets
Includes fact sheets on peanuts, tree nuts, eggs, milk, wheat, soy, sesame
seeds, fish and sulphites
www.hc-sc.gc.ca/fn-an/securit/allerg/fs-if/index_e.html
Information related to school gardens:
Food and Agriculture Organization of the United Nations
www.fao.org/schoolgarden/
The Edible School Yard
www.edibleschoolyard.org/homepage.html
School Garden Wizard
www.schoolgardenwizard.org/
School Grounds Transformation
www.biodiversityonline.ca/schoolgrounds/projects/ediblegarden.html
27
Notes:
28
Notes:
Information related to Nova Scotia food/beverage growers, suppliers
and companies:
Food for Thought: A Buyer’s Guide to Nova Scotia Food Products
The on-line directory includes Nova Scotia growers, producers, and local
food companies along with lists of products that are available. Sections
include listings for fruit and vegetable products; herbs and spices; milk
and dairy products; meat and poultry products; egg graders, packers
and distributors; bakery products; maple syrup; and honey. Schools are
encouraged to connect with local businesses that can assist with
fundraising and other efforts to ensure healthy, local food and beverage
choices in schools.
Please visit:
www.gov.ns.ca/nsaf/marketing/contact/agriculture/foodft/index.shtml
Resources and contacts for further support and assistance related to
the Food and Nutrition Policy for Nova Scotia Public Schools:
Contains downloadable versions of the policy booklets and Question and
Answer Guide in English and French.
www.ednet.ns.ca or www.gov.ns.ca/hpp/healthyeating.html
Healthy Eating Nova Scotia
A link to Nova Scotia’s provincial action plan to promote healthy eating
and address nutrition-related health issues. Healthy Eating Nova Scotia
was created by government and non-government organizations, private
corporations, and professional associations in consultation with the
community. It outlines four priority areas for action: breastfeeding,
children and youth, fruit and vegetable consumption, and food security.
www.gov.ns.ca/hpp/repPub/HealthyEatingNovaScotia2005.pdf
Dietitians of Canada
Dietitians of Canada (DC) is the nation-wide voice of dietitians - the most
trusted source of information on food and nutrition for Canadians. This
interactive website has plenty of great information about healthy eating
including a Q & A section, menu planning tips, healthy body quiz, and a
spot where users can receive personalized feedback on their nutrition
profile.
www.dietitians.ca/
Dietitians of Canada - Eat Well Play Well
This portion of the website supports teachers, parents and other caregivers
in their efforts to provide an environment that fosters healthy eating
and active living in school age children and youth. The site includes a
backgrounder report on key healthy eating and active living issues in the
school age years, searchable resource database, and many ideas for taking
action to support healthy eating and active living at school and home.
www.dietitians.ca/child
Health Canada - Office of Nutrition Policy and Promotion
Contains information on Canada’s Food Guide to Healthy Eating, the
newly released Eating Well with Canada’s Food Guide, Healthy Weights,
Nutrition Labeling, Nutrient Value of Common Foods and other health
and nutrition-related issues.
www.hc-sc.gc.ca/hpfb-dgpsa/onpp-bppn/index_e.html
NOTE: The following individuals can provide local support to schools, school
boards, and the broader school community (e.g., educators, parents) for
implementation of the Food and Nutrition Policy for Nova Scotia Public
Schools and related programming (e.g., Health Promoting Schools)
Health Promoting Schools Provincial Steering Committee Co-Chairs
Please note that the designated individuals may change over time.
Annapolis Valley Regional School Board
Caroline Whitby
Program Manager, Annapolis Valley Healthy Promoting Schools Program
121 Orchard Street
Berwick NS B0P 1E0
Phone: (902) 538-4600
Fax: (902) 538-4630
[email protected]
Cape Breton-Victoria Regional School Board
Debbie Madore
Nutrition for Learning Coordinator
275 George Street
Sydney NS B1P 1J7
Phone: (902) 564-8293
Fax: (902) 564-0123
[email protected]
Chignecto-Central Regional School Board
Coleen Davidson
Education/Partnerships Coordinator
60 Lorne Street
Truro NS B2N 3K3
Phone: (902) 661-2484
Fax: (902) 661-2480
[email protected]
Diana Dibblee
Facilitator, Health Promotion
Gordon Bell Building
9 Taranaki Drive
Dartmouth NS B2W 4X3
Phone: (902) 464-2000 Ext# 4458
Fax: (902) 464-2015
[email protected]
29
Notes:
30
Notes:
Mi’kmaw Kina’matnewey (MK) Education
Tex Marshall
Sport & Recreation Committee – Animator
47 Maillard Street
Membertou NS B1S 2P5
Phone: (902) 567-0336
Fax: (902) 567-0037
[email protected]
South Shore Regional School Board
Charles Williamson
Active Healthy Living Consultant
130 North Park Street
Bridgewater NS B4V 4G9
Phone: (902) 541-3059
Fax: (902) 541-3051
[email protected]
Strait Regional School Board
Jerome Stewart
459 Murray Street
Mulgrave NS B0E 2G0
Phone: (902) 747-2158
Fax: (902) 747-3672
[email protected]
Tri-County Regional School Board
Stephen Cullen
79 Water Street
Yarmouth NS B5A 1L4
Phone: (902) 749-5817
Fax: (902) 749-0798
[email protected]
Conseil scolaire acadien provincial
Lori Ann Comeau
80 Placide Comeau
Road Meteghan River NS B0W 2L0
Phone: (902) 769-5413
Fax: (902) 769-5459
[email protected]
School Board Dietitians
(902) 464-2000
www.hrsb.ns.ca
Cape Breton Victoria Regional School Board
(902) 564-8293
www.cbv.ns.ca
Public Health Nutritionists
District Health Authority 1
(School Board Area: South Shore Regional School Board)
Public Health Services
Suite 109, 215 Dominion Street
Bridgewater NS B4V 2K7
Phone: (902) 543-0850
Fax: (902) 543-8024
175 School Street
P.O. Box 694
Liverpool NS B0T 1K0
Phone: (902) 354-5738
Fax: (902) 354-3152
(School Board Area: Tri-County Regional School Board)
60 Vancouver Street
Yarmouth NS B5A 2P5
Phone: (902) 742-7141
Fax: (902) 742-6062
(School Board Area: Annapolis Valley Regional School Board)
23 Earnscliffe Avenue
P.O. Box 1180
Wolfville NS B4P 1X4
Phone: (902) 542-6310
Fax: (902) 542-6333
Western Kings Memorial Health Centre
Orchard Street, Box 249
Berwick NS B0P 1E0
Phone: (902) 538-8782
Fax: (902) 538-9590
(School Board Area: Chignecto-Central Regional School Board)
Colchester Regional Hospital Annex
201 Willow Street, 3rd Floor
Truro NS B2N 4Z9
Phone: (902) 893-5820
Fax: (902) 893-5839
15 Commerce Court, Suite 150
Elmsdale NS B2S 3K5
Phone: (902) 883-3500
Fax: (902) 883-3400
31
Notes:
32
18 South Albion Street
Amherst NS B4H 2W3
Phone: 667-3319
Fax: 667-2273
825 East River Road, 2nd Floor
New Glasgow NS B2H 3S6
Phone: 752-5151
Fax: 755-7175
District Health Authority 7,8
(School Board Area: Strait Regional School Board, Cape Breton Victoria
Regional School Board)
235 Townsend Street, 2nd Floor
Sydney NS B1P 5E7
Phone: 563-2400
Fax: 563-0508
708 Reeves Street, Unit 3
Port Hawkesbury NS B9A 2S1
Phone: 625-1693
Fax: 625-4091
(School Board Area: Halifax Regional School Board)
201 Brownlow Avenue, Unit 4
Dartmouth NS B3B 1W2
Phone: 481-5800
Fax: 481-5803
Note: Conseil scolaire acadien provincial schools are supported by the Public
Health Services staff in the corresponding District Health Authority.
33
Maximum and Moderate Nutrition Pamphlets
Copies of the pamphlets can be obtained by visiting www.ednet.ns.ca and
downloading a printable PDF version.
Note: Printing and viewing PDF files requires Adobe Acrobat. To download
a copy of the Adobe Reader, please visit www.adobe.com/products/acrobat/
readstep2.html
appendix A
Please insert copies of the Maximum and Moderate Nutrition pamphlets here
for future reference.
34
Tool to gather company information
appendix B
Company Name:
Contact Name:
Email:
Tel:
Fax:
Website:
Address:
Healthy Products Sold: (Check for consistency with the Food and Nutrition
Policy for Nova Scotia Public Schools)
Product Description: (Check for consistency with criteria from Food and
Beverage Standards for Nova Scotia Public Schools)
Price:
Profit Margin:
Time of Year product is available:
Minimum Order:
Payment Options:
Procedure to acquire and sell product:
Other:
After reviewing the above information, does this fundraising idea meet our needs?
Yes:______
No:______
Additional comments:
35
Sources and Acknowledgments
Eat Smart: North Carolina’s Recommended Standards for All foods Available
in School. Anderson K, Caldwell D, Dunn C, Hoggard L, Thaxton S, and
Thomas C. DHHS, NC, Division of Public Health, Raleigh, NC: 2004
Feeding the Future: School Nutrition Handbook, School Nutrition Advisory
Coalition, Calgary Health Region, 2005
Fundraising for Schools, Community Nutritionists Council of BC, 2004
Guidelines for Healthy Food Choices in School, Nova Scotia Department of
Health,1992
Healthy Active School Communities, Summer Active, Alberta Sport,
Recreation, Parks and Wildlife Foundation, 2006
Healthy Eating School Resource Manual, Newfoundland and Labrador
Department of Education and Department of Health and Community
Services, 2006
IDAHO Recommendations for Promoting a Healthy School Nutrition
Environment, Action for Healthy Kids Idaho, 2004
Manitoba School Nutrition Handbook: Getting Started With Guidelines and
Policies, Healthy Child Manitoba, 2006
appendix C
Sources
Primer on Raising Healthy Kids and Funds Too, Making it Happen: Healthy
Eating at School, www.theknowledgenetwork.ca/makingithappen, A project
of the BC Dairy Foundation, the Province, and Knowledge Network
School Healthy Eating Toolkit, PEI Healthy Eating Alliance, May 2005
Alternative Fundraising Content for “How To” Package and Related Tools
and Resources, Compiled by the SNA Education Committee, School Nutrition
Association www.schoolnutrition.org, 2006
School Nutrition Handbook, Palliser Health Region Community Nutritionists,
Palliser Health Region, 2006
Acknowledgments
Susan Barrett-Silva, Dietitian, Capital District Health Authority
Sandi Carmichael, Annapolis Valley Health Promoting Schools Program
Sharon Costey, Public Health Nutritionist, Public Health Services, Colchester
East Hants District Health Authority
Bill Curry, Director of Programs and Student Services, Tri-County Regional
School Board
Jane Cunningham, Public Health Nutritionist, South West Nova District
Health Authority
Mary Daly, Public Health Nutritionist, Cape Breton District Health Authority
Rita MacAulay, Public Health Nutritionist, Public Health Services, Capital
District Health Authority
Bev Mullin, Nova Scotia Federation of Home and School Associations
Michelle Murton, School Nutritionist, Department of Health Promotion and
Protection
Monica Rodriguez, School Nutrition Specialist, Halifax Regional School Board
Jacqueline Spiers, Public Health Nutritionist, Public Health Services, Capital
District Health Authority

These foods and beverages are high in essential nutrients for

Transcription

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