Policy Implementation

Michelle Murton, School Nutritionist

Overview

The Policy Development Content

Implementation Supports Successes Challenges

“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, Nova Scotia

Launch of the Food and Nutrition Policy for Nova Scotia Public Schools September 12, 2006

Policy Development

The policy was created by educators, parents, health professionals, and students committed to health and improving the food and beverage choices in schools.

In September 2004, the Department of Education, in partnership with the Department of Health Promotion and Protection, established a Policy Work Group to coordinate policy development efforts provincially.

Evidence-Based and Consultative Process

Evidence

Existing policies and healthy eating momentum in NS schools

Review of local, national, and international school food policies

Examination of the health evidence (e.g. CLASS Study 2003, CCHS 2004)

Consultation

Key Informant Survey (June 2004)

Education Partner’s Forum (February 2005)

Principals’ Conference (May 2005)

Public consultation (September-October 2005) ~1000 responses

School board, student, and industry focus groups

Nova Scotia Teachers Union support

Working Group discussion and expertise

A Coordinated Investmentin Children and Youth

The Policy is part of…

Healthy Eating Nova Scotia

(HENS) www.gov.ns.ca/hpp

Learning for Life II: Brighter Futures Together www.ednet.ns.ca

Provincial Health Promoting Schools Philosophy

The Food and Nutrition Policy for Nova Scotia Public Schools

Impacts all students in the public school system

Includes standards for food and beverages

Provides a supportive environment for healthy choices

Is comprehensive – extends to the curriculum and reaches out to the broader school community

Complements the actions and messages of other settings to support healthy eating (e.g. home, community)

Focuses on the school’s role in promoting healthy eating (does not apply to items brought from home)

Policy Kit

Three Booklets

- Executive Summary

- Policy Directives and Guidelines

- Food and Beverage Standards

Three Posters (Maximum, Moderate, and Minimum Nutrition)

Twelve Policy Directives - Required

Food and Beverages Served/Sold (Standards) Clean Drinking Water Programming Pricing Fundraising Special Functions Promotion & Advertising Food as a Reinforcer Students Who may Be Vulnerable Portion Size Food Safety Nutrition Education

Five Guidelines - Encouraged

Time to Eat Nova Scotia Produce and Products Food Packaging and Environmental Consciousness Role Models School Partnerships and Commitment

Monitoring and Evaluation

School Boards are responsible for monitoring implementation and participating in a provincial evaluation of the policy.

Monitoring and evaluation tools are in process.

Implementation Schedule

Policy is being phased-in over three years beginning the 2006-2007 school year with full implementation expected by June 2009

Implementation schedule determined through consultations

Many schools have implemented directives ahead of the implementation schedule

Policy Distribution

Widely Distributed

Schools, boards, School Advisory Councils, home and schools associations, Health Promoting Schools Committees, teachers union, public health professionals, food industry, academia, others

Download in English or French from the Department of Education www.ednet.ns.ca or the Department of Health Promotion and Protection www.gov.ns.ca/hpp

Implementation Supports (www.gov.ns.ca/hpp)

Question and Answer Guide

Generic Power Point Presentation

Fundraising with Healthy Food and Beverages

Pamphlets for Maximum and Moderate Nutrition

Strive for Five at School! A Guide to Promoting

Fruit and Vegetables in School (Recipes &

Facilitator's Guide)

Implementation Resources

Funding to school boards for policy implementation Staff and funds that are part of Health Promoting Schools

and Provincial Breakfast Programs Grants New Provincial staff positions: School Nutritionist and

School Health Coordinator Active Healthy Living Consultants within boards and

Public Health Nutritionists within district health authorities Active parent groups Food industry: vendors, suppliers, dietitians Formal sharing of information and lessons learned

Implementation Successes

Policy generally very well accepted because of the development process (engaged and involved many)

Positive media stories (seen/heard by the community)

Food industry has responded well with new products that fit the policy (local companies with local products)

Success Lesson

Timely funding, information, staffing, and links to support people and resources proved essential.

It was important to invest in building local capacity for school food and nutrition (e.g. students, parents, educators, board staff, nutritionists).

Success Lesson

Coordinated planning and budgeting between government departments

Partnerships between sectors Shared funding, supports, and accountability for

implementation

Implementation Challenges

Foodservice Companies and Suppliers… Fundraising… Pricing…

Loopholes…

Confusion regarding policy interpretation…

Resistance to change…

Fear of lost revenue…

Next Steps

Monitor Implementation

Continue to build local capacity in Public Health Nutritionists, School Board Dietitians, DOE staff (e.g. Active Healthy Living Consultants), school foodservice workers, educators, students

Thank you!