Policy Implementation Michelle Murton, School Nutritionist.
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Transcript of Policy Implementation Michelle Murton, School Nutritionist.
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!