© windsor-essex county health unit, april, 2011. school food and beverage policy p/pm 150 elizabeth...

© Windsor-Essex County Health Unit, April, 2011.

School Food and Beverage PolicyP/PM 150

Elizabeth Strachan, RD, MPH

Public Health Nutritionist


Purpose

The purpose of the presentation is to provide an overview of:• The rationale for a School Food and

Beverage Policy.• The School Food and Beverage Policy.• The Nutrition Standards.• WECHU support of

policy implementation in schools.


Why a Nutrition Policy for Schools?

% of boys (9-13 yrs)consuming < 5 daily

servings of vegetables and fruit.68

# of teaspoons of sugar in one can of soft drink.10

Amount of sodium (mg)

in one large slice of pizza.1000

% of girls (10-16 yrs)do not have 3 daily

servings of milk products.83

% increase in risk of becoming overweight for each additional daily serving of a sugar-sweetened beverage (children, 1.5 yr-period).

10

Adequate Intake of sodium (mg)

per day for children aged 9-18.1500

Our Children are atNUTRITIONAL RISK!


The Link…

Research shows that:• Health and education success are intertwined:

schools cannot achieve their primary mission of education if students are not healthy.-Storey, 2009

• Healthy eating patterns in childhood and adolescence promote optimal childhood health, growth, and intellectual development.-CDC, 1996


Schools Food and Beverage Policy (P/PM 150)

• Policy announced January 2010.• September 2011 implementation.• Builds on previous Healthy Schools

Initiatives.• Healthy Food for Healthy Schools

Act (2008).• Trans Fats Standards Regulation• Sabrina’s Law• DPA

• Revised curriculum.


School Food and Beverage Policy

Includes Nutrition Standards for food and beverages sold.Does not apply to foods and beverages:• Offered at no cost.• Brought from home.• Purchased off school premises/during field trips.• Sold for non-school purpose.• Sold for fundraising off school premises.• Sold in the staffroom

(e.g., cappuccino machines).


Jumpstart Program

School Food and Beverage policy does not apply to child nourishment programs as food is given away not sold to students.

Exception:• If foods sold on school grounds

for fundraising for Jumpstart, then policy applies.


School Food and Beverage Policy continued…

• School boards are responsible for compliance and monitoring of policy.

• Each school required to declare by the end of 2010-11 school year, that they are compliant with regulations.



In addition, school boards and schools are required to:• Comply with the Trans Fat Standards

(O. Reg. 200/08).• Adhere to the school board’s policy

on anaphylaxis.• Practice safe food handling and storage.• Ensure students have

access to drinking water.• Accommodate religious

and/or cultural needs.



School boards and schools are encouraged to:• Offer food and beverages produced

in Ontario.• Be environmentally aware (e.g., reduce food

waste, reuse containers, recycle food scraps).• Avoid offering food or beverages as a reward

or an incentive for good behaviour, achievement or participation.


Special Event Days

10 days per year can be chosen as school-wide special event days when food and beverages sold in the school can be exempt from policy. However…

They are encouragedto meet the nutrition standardseven on special event days.


Nutrition Standards

Food is divided into six groups (the first four food groups are from Canada’s Food Guide):• Vegetables and Fruit• Grain Products• Milk and Alternatives• Meat and Alternatives• Mixed Dishes• Miscellaneous Items

http://www.putporkonyourfork.com/media/pdf/health_and_nutrition/Canada_Food_Guide.pdf


Nutrition Standards continued…

Beverages are divided according to the type of school:

Elementary Schools• Water• 100% fruit juice• Milk 2% or less or lower-fat Milk Alternatives (soy)• Serving size 250 mL

Secondary Schools• No serving size


How to know which foods and beverages to sell.

Criteria have been identified for three categories:

Sell MostProducts in this category are the healthiest options and generally have higher levels of essential nutrients and lower amounts of fat, sugar, and/or sodium.

Sell LessProducts in this category may have slightly higher amounts of fat, sugar, and/or sodium than food and beverages in the Sell Most category.

Not Permitted For SaleProducts in this category generally contain few or no essential nutrients and/or contain high amounts of fat, sugar, and/or sodium (e.g., deep-fried and other fried foods, confectionery).


In addition, Trans Fat Regulation Applies

Artificial trans fat content of spreads like margarine, processed cheese spreads, peanut and other nut butters:• < 2% of total fat content per serving.

Artificial trans fat content of all other foods, beverages or ingredients:• < 5% of total fat content per serving.


Unless Trans Fat is Zero, Calculation Required

Calculatethe trans fat content. % trans fat = (g) trans fat x 100%

(g) total fat

1.5 X 100 = 30%5.0Therefore, this product does NOT meet the trans fat standard (which is a maximum of 5% trans fat per serving).


Categorizing Food and Beverages

To determine which category a specific food or beveragefits, follow these three steps:

STEP 1Compare the total fat and trans fat amounts (in grams) on your product's Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2).

STEP 2Identify the group and sub-group in the nutrition standards that your product fits into (see the A-Z Food and Beverage List).

STEP 3Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into oneof the following categories: Sell Most, Sell Less, or Not Permitted for Sale.


Example- Cracker

1. Which Food Group? Grain Products

2. Which sub-group? Grain-Based Snack

3. Compare the Nutrition Facts table with subgroup criteria

4. Is it a Sell Most, Sell Less or Not Permitted for Sale?


Example- Cracker

Food Group – Grain ProductSub-group – Grain Based Snack

Trans fat: < 5% of total fat content per serving.

Sell MostFat: ≤ 3gand Saturated fat: ≤ 2gand Sodium: ≤ 240mg

Sell LessFat: ≤ 5gand Saturated fat: ≤ 2gand Sodium: ≤ 480mg

Not Permitted for SaleFat: > 5gand Saturated fat: > 2gand Sodium: > 480mg


Does the cracker meet the Sell Most criteria?

Nutrition Criteria Cracker Values Sell Most? for Sell Most

Trans fat: ≤ 5% 0g Yes Fat: ≤ 3g 2g Yes

and Saturated fat: ≤ 2g 0.3g Yes and Sodium: ≤ 240mg 230mg Yes


Nutrition Standards: Mixed Dishes

With a Nutrition Facts TableCompare the food label information with the Mixed Dishes criteria.

Sell Most Fat: ≤ 10gand Saturated Fat: ≤ 5gand Sodium: ≤ 960 mgand Fibre: ≥ 2gand Protein: ≥ 10g

---------------------------------------------Sell Less Fat: ≤ 15g

and Saturated Fat: ≤ 7gand Sodium: ≤ 960mgand Fibre: ≥ 2gand Protein: ≥ 7g


Frozen Pizza Example

http://www.oetker.ca/en/product/frozen/ristorante/17001


Frozen Pizza Example

Calculatethe trans fat content. % trans fat = (g) trans fat x 100%

(g) total fat

0.2 X 100 = 1.8% 11Therefore, this product DOES meet the trans fat standard (which is a maximum of 5% trans fat per serving).


Nutrition Standards – Mixed Dishes continued…

For Mixed Dishes Without a Nutrition Facts table, use thenutrition standards to assess each major and minoringredient.

Major ingredients are:• Any product identified from one of the four food groups or beverage groups.• Products used in very small amounts are excluded. • All pizza toppings are considered major ingredients.


Nutrition Standards – Mixed Dishes continued…

Miscellaneous Items Group:Minor ingredients are identified as:• Salad dressings, fats. oils• Condiments• Spreads (jam), • Gravies, Sauces Dips, • Other, e.g., olives, parmesan cheese,

chocolate chips, coconut, etc. These ingredients can be used but only in limited amounts.


How is the product’s suitability verified?

Nutrient analysis not required, BUT…• The vendor must verify that the product meets the

criteria.• The school must determine what criteria they will

accept as proof.

What can be used as proof?• Nutrition analysis• Copies of nutrition labels for each major/minor

food item for the product, e.g. pizza


ACTIVITY 1Applying the Nutrition StandardsCategorizing Food and Beverages


The 80/20 Rule

Once you have determined which category your product fitsinto, you will need to ensure that the products offered forsale in all venues, through all programs, and at all events,meet the 80/20 rule.

Step 4 – Assess each venue, program, and event to determine if the food and beverages offered for sale meet the 80/20 rule.


The 80/20 Rule continued…

The 80/20 rule is based on the number of products offered for sale, not the number of products sold.

Sell Most≥80%Products in this categorymust make up at least 80% of all food choices and all beverage choices that are offered for sale in all venues, through all programs, and at all events.

Sell Less≤20%Products in this categorymust make up no morethan 20 per cent of all food choices and all beverage choices that are offered for sale in all venues, through all programs, and at all events.

Not Permitted for Sale0%Food and beverages inthis category must not besold in schools.


The 80/20 Rule continued…

When assessing the food and beverage choicesoffered for sale:• All food choices are assessed together.• All beverage choices are assessed together.• Food choices are assessed separately from

beverage choices.• If there are fewer than 5 choices,

all must be Sell Most


ACTIVITY 2Applying the 80/20 Rule


How is WECHU Supporting School Boards?

EducationWHO?• School boards, principals, teachers,

students, parent councils.

HOW?• Fact sheets, Appleseed newsletter inserts,

posters, articles, and WECHU website.• Workshops for principals,

teachers, PAC Umbrella groups.


P/PM 150 Support continued…

Nutrition MonthWHO?• Teachers, students, PACs.

HOW?• Promote Nutrition Tools for Schools program.• Develop curriculum

based activities for P/PM 150.• Expand You’re the

Chef program.



Skill Building/Youth EngagementWHO?• Students in elementary schools.

HOW?• Challenges –creative fundraising.• Engage students, teachers, parents and principals in

Nutrition Tools for Schools.• Use P/PM 150 tools• You’re the Chef

cooking program.



Environmental SupportWHAT?• Healthy Eating environment.

HOW?• Nutrition Tools for Schools program• Healthy fundraising ideas• Analysis of recipes for

vendors, PAC groups• Non-food reward ideas



Advocacy/Policy

WHO?• School Boards, School Communities, PAC groups.

HOW?• Review school board P/PM 150 policies for compliance.• Eliminate 10 exempt days.• Promote adoption of Maximum

Nutrition criteria.


In Summary…

• Support the spirit and benefits of P/PM 150.

• Involve ALL stakeholders in process of implementation.

• Embed policy into comprehensive school health approach.


Resources

Eat Right Ontario 1-877-510-5102 www.Ontario.ca/EatRight

Service Ontario publicationshttps://www.publications.serviceontario.ca/ecom/

Ministry of Education resources online:http://healthy.apandrose.com/nsthttp://healthy.apandrose.com/menutool

Elizabeth Strachan, RD, MPHPublic Health NutritionistWindsor-Essex County Health Unit519-258-2146, ext. [email protected]

http://www.ontario.ca/EatRight

http://healthy.apandrose.com/

http://healthy.apandrose.com/menutool

© windsor-essex county health unit, april, 2011. school food and beverage policy p/pm 150 elizabeth...

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