SCHOOL FOOD GUIDELINES for School Food Providers Second Edition
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SCHOOL FOOD GUIDELINES for school food providers Second Edition HEALTHY STUDENTS HEALTHY SCHOOLS www.livinghealthyschools.com 2 SCHOOL FOOD GUIDELINES • 3 School Food Guidelines Table of Contents The Departments of Health and Community Services and Education have been working closely Healthy Eating in Schools . 4 with the school districts and regional health authorities to help create healthy school environments. Food Allergies . 4 In 2006, School Food Guidelines for Caterers and Administrators was released as a document to Canada’s Food Guide . 4-5 help school food providers sell and/or serve healthy meals and snacks in schools. These guidelines Foods to Limit . 6 were used as the basis for the development of School District Healthy Eating/Nutrition Policies. The Healthy Eating School Resource Manual was also developed to help schools administer School Serving Sizes . 7-8 District Healthy Eating/Nutrition Policies. Tips for Healthy Eating . 9 In 2008, School Food Guideline resources were updated to reflect new recommendations from the How to Promote Vegetables and Fruit . 9 revised Canada’s Food Guide. In addition, nutrition criteria were developed for fat, sodium, sugar, How to Prepare Healthier Meals . 9 fibre, calcium and iron. How to Read Nutrition Labels . 10 For more information on the School Food Guidelines The Serve Most and Serve Moderately System . 11 contact your District’s School Health Promotion Guidelines for the Vegetable and Fruit Group . 12 Liaison Consultant or the Regional Nutritionist at your Guidelines for the Grain Products Group . 14 Regional Health Authority Office Guidelines for the Milk and Alternatives Group . 16 The following publications and websites were used to prepare these guidelines: Guidelines for the Meat and Alternatives Group . 18 • School Food Guidelines for Administrators and Caterers, NL 2006 Preparing, Selling and/or Serving Mixed Dishes . 20 • Eat Smart! School Program: www.eatsmart.web.net • Feeding the Future: School Nutrition Manual School Food Guideline Food Groups . 21-22 • www.calgaryhealthyregion.ca/schoolnutritionhandbook Healthy Choices for All Occasions . 23 • Call to Action: Creating a Healthy School Nutrition Environment: www.osnpph.on.ca • Healthy Schools, Healthy Children Nutrition Guidelines: Healthy Vending Machines . 24 www.porcupinehu.on.ca/schools/school_health.html Snacks . 24 • Health Canada, Food and Nutrition: http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php Setting up a Canteen Service Using the School Food Guidelines . 26 Brand Name Food List . 28 Food/Beverage Item Review Process . 28 Preparing Food Safely . 28-30 4 SCHOOL FOOD GUIDELINES • 5 Healthy Eating in Schools Food Allergies Focus on Four Food Groups Milk and Alternatives Key nutrients found in this group include vitamin A, D, protein, Some schools may have food restrictions if there is a student Healthy eating can result in: Vegetables and Fruit zinc, magnesium, riboflavin and vitamin B12. Milk products such with a life-threatening food allergy. Check with the school • better overall health as skim, 0.5%, 1% or 2% white or chocolate milk, fortified soy principal for policies regarding food allergies. The public health • lower risk of obesity, type 2 diabetes, heart disease, Key nutrients found in this food group include fibre, vitamin A, beverages, lower fat yogurts and lower fat cheeses are easy nurse can also provide advice on maintaining an “allergy certain types of cancer and osteoporosis vitamin C, folate, iron, B vitamins and magnesium. Fresh, frozen, snack and meal choices to offer at school. Milk and yogurt with aware” environment. • a healthy body canned, cupped or dried vegetables and fruit, and 100% fruit a fat content of 2% or less milk fat (M.F.) and cheeses with 21% • feeling and looking better and vegetable juices are included in this food group. or less M.F. are considered lower fat milk products. • more energy Canada’s Food Guide • stronger muscles and bones Canada’s Food Guide recommends that we: Canada’s Food Guide recommends that we: • eat at least one dark green and one orange vegetable • drink skim, 0.5%, 1% or 2% milk each day You already know the importance of eating healthy. You know each day • select lower fat Milk and Alternatives good nutrition and daily physical activity help school aged • choose vegetables and fruit prepared with little or no children stay healthy. added fat, sugar or salt • choose vegetables and fruit more often than juice In 2006, school food guidelines were developed as a part of Healty Students Healthy Schools to create a supportive Grain Products envronment for healthy eating. The School Food Guidelines have now been updated to provide additional guidance for Key nutrients found in this food group include iron, making healthy food choices. B vitamins, zinc and magnesium. Grain products, particularly whole grains, are a source of fibre and The School Food Guidelines include a detailed list of food and typically low in fat. Fibre rich foods can help people feel beverages in your school that can be sold and served in your Basis of Canada’s Food Guide full and satisfied. A diet rich in whole grains may also school. These items have been grouped according to their help reduce the risk of heart disease. nutritional value. Canada's Food Guide encourages people to choose foods lower in fat, sugar and salt. Canada’s Food Guide recommends that we: This information is found in a series of charts on page 12 to 19. The School Food Guidelines have been updated to reflect • make at least half of our grain products whole Canada’s Food Guide. Using the guidelines you can create grain each day healthy menus for breakfast, lunch, dinner and snack times. Use these guidelines everywhere, every day • choose grain products that are lower in fat, sugar or salt No one food provides all the nutrients needed for good health. • for breakfast, lunch and snacks Bananas, for example, contain potassium, but little iron. • in the cafeteria, canteen and vending machines In 2007, Canada's Food Guide was updated. Eating Well with Cooked, dried beans contain iron but no vitamin C. So mix it • at staff and school council meetings Canada’s Food Guide provides ideas and tips for making up before you serve it up. Use Canada’s Food Guide to • at sporting events and school celebrations. (school healthy food choices each day. create nutritious combinations so your students and staff get excited about healthy eating today. tournaments, winter carnivals) • in staffrooms and classrooms You’ll find a copy of Canada’s Food Guide • for fundraising activities in the back of this booklet. • for parent and community get-togethers 6 SCHOOL FOOD GUIDELINES • 7 Meat and Alternatives Ideas for healthy alternatives to foods and beverages high in Serving Sizes Keep Serving Sizes Handy! calories, fat, sugar or salt: Key nutrients found in this food group include protein, iron, A Food Guide Serving is a reference amount of food. It helps Instead of … Try… Vegetables and Fruit vitamin A, vitamin B and zinc. The fat content of meat varies you understand how much food is recommended every day widely. Processed meats such as salami, bologna, pepperoni Ice cream Freezing yogurt or 100% fruit or vegetable • 1 cupped hand is about juice in a popsicle tray from each of the four food groups. and wieners, are higher in fat and salt. Fish, poultry and lean 1/2 cup (125 mL), this is 1 cuts of beef, pork and lamb are better choices (cooked with Potato chips Choosing plain popcorn or homemade Canada Food Guide serving baked pitas The number of servings needed each day depends on: little or no added fat). of fresh, frozen or canned Fruit flavoured Add lime or lemon to your water or • age vegetables and fruit drinks choose milk, fortified soy beverage or • body size 100% vegetable or fruit juice • 2 cupped hands is about Canada’s Food Guide recommends: • activity level 1 cup (250 mL), this is 1 Canada • meat alternatives such as beans, lentils and tofu often Donuts Making your own low fat mini muffins • gender • eating at least two food guide servings of fish each week with added fibre Food Guide serving of leafy Cakes and pastries Try a baked apple with cinnamon, vegetables • selecting lean meat and alternatives prepared with little In some cases, a Food Guide Serving may be close to what graham crackers or fruit and yogurt to or no added fat or salt satisfy your sweet tooth you eat, such as an apple. In other cases, such as rice or pasta, you may serve yourself more than one Food Guide Serving. French fries Baking strips of potato or sweet potatoes Foods to Limit in your oven with a small amount of oil, Grain Products herbs and spices • fist size is about 1 cup (250 mL), Nachos A small amount of cheese (1½ oz.) this is 2 Canada Food Guide servings Canada’s Food Guide recommends limiting foods and melted on wholegrain baked pitas of Grain products beverages that are high in calories, fat, sugar or salt (sodium) Candy 100% dried vegetable or fruit snacks such as cakes and pastries, chocolate and candies, cookies and granola bars, donuts and muffins, ice cream and frozen Meat and Alternatives desserts, french fries, potato chips, nachos and other salty CAUTION: Suitable anytime • palm size (small hand) is snacks, fruit-flavoured drinks, soft drinks, sports and energy SUPER SIZED • plain water about 90 g (3 oz), this is slightly drinks, and sweetened hot or cold beverages. PORTIONS • herbs & spices larger than 1 Canada Food Guide Meat and Alternative serving of These foods provide fewer of the nutrients needed for growth Suitable for use in small amounts 75 g (2.5 oz) and development and can fill a child’s stomach so they do • honey, jam, jelly – 1 tbsp/15 mL not have room for the nutritious foods they need.