Welcome!

Healthy Schools 2020 Video

Purpose of Today’s Session…

• Find out about the Champlain Declaration and Healthy Schools 2020

• Learn about healthy school nutrition environments and the new School Food & Beverage Policy (P/PM 150)

• Understand my role in supporting healthy school nutrition environments

• Acquire tips, tools, and resources for making positive changes

CCPN Priority Initiatives

Priority Areas for Action

1. Healthy lunches & food service contracts (PPM 150)

2. Healthy fundraising

3. Healthy classroom rewards

Part of a whole-school approach!

Adapted from Nutrition Tools for Schools © 2007

School Baseline Survey

• To assess current activity in the nutrition priority areas

• Completed by all nine school boards (2010): 54.7%

• Report available at www.healthyschools2020.ca

Survey Highlights

Commonly Cited Barriers:• Analyzing the foods to ensure compliance with

nutritional guidelines

• Availability of vendors which can meet guidelines

Supports• “Training for all staff and for parents in making

healthier eating options and making these choices on a budget.”

• “Additional literature to be given out to parents.”

Healthy School Nutrition Environments

Our Children are at Nutritional Risk!

68% of boys (9-13 yrs) consuming < 5 daily servings of vegetables & fruit 83

% of girls (10-16 yrs) who do not have 3 daily servings of milk products

10# of teaspoons of sugar in one can of soft drink 60

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

1000Amount of sodium (mg) in one large slice of pizza 1200

Adequate intake of sodium (mg) per day for children aged 4-8

Are Our Children at Nutritional Risk?

68% of boys (9-13 yrs) are consuming < 5 daily servings of

vegetables & fruit

83% of girls (10-16 yrs) who do not have 3 daily servings of milk products

One can of soft drink has 10 teaspoons of sugar

TRUE! And for each additional daily serving of sugar-sweetened beverage, there

is a 60% increase in risk of becoming overweight (children, 1.5 yr-period)

One large slice of pizza contains

1,000 mg of sodiumTRUE! 1,200 is the adequate intake of sodium (mg) per day for children aged 4-8

TRUE! TRUE!

What is a Healthy School Nutrition Environment (HSNE)?

It All Adds Up!

Monday Jack’s birthday - mom sends doughnuts

Tuesday Bake sale fundraiser - Jack has cupcakeat 11:30

Wednesday Grade eight fundraiser – large cookies for sale at lunch

Thursday Valentine’s Day – classroom celebration with candy, cake etc.

Friday ‘Special food’ day – pizza, pop, chips

Your School Nutrition Environment

Take a moment to reflect on your current school nutrition environment.

Think about all the venues, events, programs, and scenarios where foods & beverages are currently offered and sold in your school.

What/ where are some of the challenges (opportunities)? (2-3 min)

OPTIONAL: As parents, what are some of the challenges in providing healthy foods for your kids?

The Healthy Food for Healthy Schools Act, 2008

1. Trans Fat Standards Regulation (O.Reg. 200/08):• Introduced by MOE – April 2008• Full implementation – Sept. 2008

2. School Food and Beverage Policy (P/PM 150):• Introduced by MOE – Jan. 2010 • Full implementation – Sept. 1, 2011

School Food and Beverage Policy (P/PM 150)

The policy applies to all:

• publicly-funded elementary and secondary schools in Ontario

• food and beverages offered for sale in all venues (e.g., cafeterias, vending machines, tuck shops), through all programs (e.g., catered lunch programs), and at all events (e.g., bake sales) on school property

School Food and Beverage Policy (con’t)

The policy does not apply to food and beverages:

• Offered in schools to students at no cost

• Brought from home/ purchased off school property and not for resale in schools

• Purchased during field trips

• Sold in schools for non-school purposes (e.g., sold by an outside organization that is using the gymnasium after school hours for a non-school-related event)

• Sold for fundraising activities that occur off school premises

• Sold in staff rooms

School Food and Beverage Policy (con’t)

Special-Event Days:

The school principal may designate up to ten days (or fewer, as determined by the school board) as special-event days on which the food and beverages offered for sale in schools would be exempt from the nutrition standards outlined in the policy.

School principals:

• must consult with the school council prior to designating a day as a special-event day

• are encouraged to consult with their students in making these decisions

School Food and Beverage Policy (con’t)

School boards and schools will also need to:

• comply with the Trans Fat Standards

• take into consideration the strategies developed under the board’s policy on anaphylaxis

• practice safe food handling and storage

• ensure students have access to drinking water

• take into consideration the diversity of students and staff in order to accommodate religious and/or cultural needs

School Food and Beverage Policy (con’t)

School boards and schools will be encouraged to:

• choose Ontario food and beverages first (e.g., offer Ontario grown and/ or produced food and beverages when available and practical)

• be environmentally aware (e.g., reduce food waste, reuse containers, recycle food scraps)

• avoid offering food or beverages as a reward or incentive for good behaviour, achievement or participation (more on this to follow!)

Nutrition Standards

• Food is divided into six groups:• Vegetables and Fruit

• Grain Products

• Milk and Alternatives

• Meat and Alternatives

• Mixed Dishes

• Miscellaneous Items

• Beverages are divided into two groups:• Elementary Schools

• Secondary Schools

Products 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 Most Sell Less Not Permitted For Sale

Products in this category may have slightly higher

amounts of fat, sugar, and/or sodium than food and beverages in the Sell

Most category.

Products 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

items).

Nutrition Standards

Product Group Sub-Group

Notes Category

Wiener – low-fat frankfurter(1 frankfurter)

Meat and Alternatives

Fresh and Frozen Meat

Trans fat – OK Fat – OKSodium – too high

Not Permitted for Sale

Categorizing Food and Beverages

Example:

Nutrition Standards:The 80/20 Rule

Products in this category must make up at least 80

per cent of all food choices and all beverage choices that are available

for sale in all venues, through all programs, and

at all events.

Sell Most Sell Less Not Permitted For Sale

Products in this category must make up no more

than 20 per cent of all food choices and all beverage choices that are available

for sale in all venues, through all programs, and

at all events.

Food and beverages in this category must not be

sold in schools.

≥80% ≤20% 0%

Nutrition Standards:Food Choices

A food choice is a specific type of food that is offered for sale:

• An apple is one food choice and an orange is another food choice.

• A Red Delicious apple is one food choice and a McIntosh apple is another food choice.

• A bran muffin is one food choice and a banana muffin is another food choice.

However, five apples of the same variety (e.g., five Empire apples) are considered one “food choice” for the purposes of calculating the 80/20 rule.

Basketball Tournament An elementary school is hosting a basketball tournament and will be selling food and beverages to parents and students. Below are the items that will be offered for sale.

Food Choices: Beverage Choices:

Apples – same variety (Sell Most)

Baked Potato Chips (Sell Most)

Whole Grain Cereal bars (Sell Most)

Pizza Slices (whole grain crust, lower fat cheese and vegetable toppings) (Sell Most)

Popcorn (Sell Less)

Bottled Water (Sell Most)

100% apple juice 250 ml (Sell Most)

1% milk 250 ml (Sell Most)

Question: Does this event comply with the 80/20 rule?

Applying the 80/20 Rule

Applying the 80/20 Rule

Basketball Tournament

Answer – Yes. This event does comply with the 80/20 rule.

Food Choices: Beverage Choices:

Apples – same variety (Sell Most)

Baked Potato Chips (Sell Most)

Whole Grain Cereal bars (Sell Most)

Pizza Slices (whole grain crust, lower fat cheese and vegetable toppings) (Sell Most)

Popcorn (Sell Less)

Bottled Water (Sell Most)

100% apple juice 250 ml (Sell Most)

1% milk 250 ml (Sell Most)

Food Choices: Beverage Choices:

Total number of choices = 5

Sell Most choices = 4 (80%)

Sell Less choices = 1 (20%)

Total number of choices = 3

Sell Most choices = 3 (100%)

Sell Less choices = 0 (0%)

Currently Available• Resource Guide 2010• Quick Reference Guide 2010• Online training (e-learning modules)

o Nutrition Standards Toolo Creating Healthy Menus Tool

• Calculating Trans Fat Information Sheet• FAQs

Coming Soon (check the website for updates)• Elementary Teacher Resource Guide• Elementary Teacher e-learning modules

Available at www.ontario.ca/healthyschools

Resources:Ministry of Education

• At-A-Glance Guide

• Bake It Up! Tasty treats

for healthier school bake sales

Available at www.eatrightontario.ca

Resources:Nutrition Resource Centre

Ottawa Public Health

Contact your school public health nurse

Eastern Ontario Health Unit

Contact your school health liaison or call 1-800-267-7120

Leeds, Grenville & Lanark District Health Unit

Contact your school public health nurse or visit

www.healthunit.org/school/consultants.html

Renfrew County & District Health Unit

Contact your health unit school contact or call 1-800-267-1097

Other Supports:Public Health Units

• Free service available to all Ontarians to access a Registered Dietitian

• Website with videos, interactive tools, articles, tips and recipes

• School Project Specialist available to answer questions on the School Food and Beverage Policy

o www.ontario.ca/eatright

o toll-free, 1-877-510-510-2

Other Supports: EatRight Ontario

QUESTIONS

DISCUSSION

Think back to your reflections about your current school nutrition environment, and some of the challenges (opportunities) that exist.

What steps could you take to move towards improving the quality of food and beverage offerings in your school environment? (2-3 min)

OPTIONAL: As parents, what knowledge & skills would be helpful in supporting healthy eating in your home?

BREAK

Priority Areas for Action

Priority 1: Healthy Catered Lunches

Survey Results: Foods in Schools

In the Champlain region…• Common foods sold or served in

elementary and secondary schools:

1. Pizza (60.4%)

2. Hot dogs & hamburgers (39.9%)

3. Juice that is not 100% (31.2%)

4. Regular potato chips (26.5%)

5. Soft drinks (24.8%)

• At least 3 of 4 food groups

• Fresh, wholesome ingredients

• Healthy preparation

A Healthy Lunch!

MONDAY TUESDAY WEDNESDAY THURSDAY

Holiday Pizza SubPasta SaladCookie

Tomato soup½ chicken finger wrap with lettuce & mayo

Turkey wrap (w lettuce mayo grated cheese)Pasta saladCookie

Ham Wrap (w lettuce & cheese)Salad Yogurt

Chicken BurgerPasta SaladCookie

Chicken NuggetsCaesar SaladCookie

Pizza Pepperoni SubSoupYogurt

CheeseburgerSaladCookie

Chicken fingersSaladCookie

Hot DogSoupYogurt

Pogo SaladCookie

½ Chicken Caesar wrapSalad Cookie

Hot DogPasta saladJello

Grilled CheeseSoupCookie

PogoSaladYogurt

Making Changes…

EXISTING MENU AS SUBMITTED THROUGH SURVEY, JUNE 2010

Catered Lunches:Common ‘flags’ to watch for…

• Food preparation (fried vs. baked)

• Salad dressings & condiments

• Processed meat & cheese products

• Luncheon meats

• Breaded products (e.g. chicken strips)

• Fruit drinks, punches, and ‘ades’ (vs. 100% juice)

• Bread (grain) products (white vs. whole wheat)

Priority 2: Healthy Fundraising

Survey Results: Fundraising

In the Champlain region…• 85.9 % of schools use food for fundraising• Most common fundraising foods are:

– Pizza (38.3%)– Bake Sale Items (34.2%) – Chocolate (28.5%)– BBQ Items (i.e. hotdogs) (15.8%)

Healthy Fundraising

To raise money by using non-food items or the healthiest food and beverages

(on and off school premises)

Apple - gram

Bike-a-thon

Silent auction

Book sale

Will we lose money?!?

BC – Over half of schools no change in fundraising revenue when switch to healthier options (Act Now BC, 2008)

US – schools in many US states – no decrease in revenue, many have seen a net gain (Wharton, et al, 2008)

Priority 3: Healthy Classroom Rewards

Survey Results: Classroom Rewards

In the Champlain region…• 91% of teachers give children rewards for

good behaviour:– Privileges (81.4%)– Stickers (71.3%)– Food (42.3%)– Beverages (4.7%)

Survey Results: Classroom Rewards

25.6 %

40 %

Rewarding with Food

Why not?

• Encourages emotional eating

• Adds unnecessary calories, sugar, fat to the diet

• Undermines nutrition education at school and at home

• Establishes poor dietary practices

Choose Non-food Rewards!

• Privileges

• Stickers

• Erasers

• Bouncy balls

• Pencils

• Bookmarks

• Frisbees

• Hacky sacks

Paving the way!

Steps for Success

• Assess: What is your school doing now?

• Consult your school community (parents, school council, vendors). Just ask!

• Decide what to offer/ sell

• Promote and communicate!

Principals: What can you do?

• Control what you can (in-school vs. off-school)

• Create a support network of champions (teachers, parents, students, food vendors, other community partners)

• Be a positive role model, e.g. healthy refreshments for meetings/ events

• Support nutrition initiatives in your school

• Consider a nutrition policy for your school

• Recognize and celebrate your schools’ successes, e.g. on school websites, in parent newsletters

Teachers: What can you do?

• Control what you can – your classrooms

• Integrate nutrition messages across the curriculum

• Link healthy eating instruction to school events

• Be aware of activities/ policies related to nutrition in your school

• Consider joining the schools’ nutrition committee

• Be a positive role model

• Be cautious of ‘food policing’

School Councils:What can you do?

• Recommend and support non-food or healthy food fundraisers for your school (on and off school property)

• Engage with food providers – ask for healthy alternatives for school lunch programs and events (e.g. BBQs)

• Create a support network of champions (principal/VP, teachers, parents, students, food vendors, other community partners)

• Be a positive role model: – Ensure healthy refreshments for council meetings– Pack healthy lunches and snacks for your child– Reward good behaviour with non-food rewards

DISCUSSION

What are some of the successes or things your school is doing well in terms of creating a healthy school nutrition environment? Provide specific ideas/ examples in the following 3 areas:

1. Healthy lunches & food service contracts

2. Healthy fundraising

3. Healthy classroom rewards

(5-10 min)

More Resources

Workshop Report

• A compilation of ideas from 9 regional workshops on healthy school nutrition environments

• Available at www.healthyschools2020.ca

Workshop Report

www.healthyschools2020.ca

More Resources

NUTRITION TOOLS FOR SCHOOLS©

Program consisting of a toolkit and public health support

Comprehensive approach to healthy eating (aligns with Foundations for a Healthy School Framework)

Will help schools meet P/PM 150 and go above and beyond to create a healthy school nutrition environment

Contact your public health unit!

Know More Do More!

Building healthy active families

• Physical activity & healthy eating

• Children aged 4 to 12

• Parents as agents of change:

• Offer solutions

• Empower action

• Healthy active living tips

www.knowmore-domore.ca

QUESTIONS

Tips for Teaching Healthy Eating

Foundations for a Healthy School framework

School Food and

Beverage Policy

HealthAnd

PhysicalEducation

Curriculum

Health LiteracyStudents develop the skills needed to access, understand and use information to make healthy decisions. They will be able to understand, evaluate and communicate information in order to promote, maintain and improve health in a variety of settings across their life.

There are many valuable opportunities for students to learn about healthy eating in a school, including classroom instruction,

discussions, and food & beverages in the school environment

Subject/Program Grades Location in the Curriculum

Kindergarten, 2006 and Full-Day Early Learning – Kindergarten Program (Draft) 2010

Kindergarten Personal Growth and Development Health and Physical Activity

Health and Physical Education, Interim Edition, 2010

Grades 1-8 Healthy Living Living Skills Expectations

Social Studies, 2004 Grades 1-6 Heritage and Citizenship and World Connections

Science and Technology, 2007 Grades 1,2,3,5,6Grade 1

Understanding Life SystemsUnderstanding Matter and Energy

Teaching Healthy Eating

Tips for Teaching

• Use Eating Well with Canada’s Food Guide

• Teach nutrients vs. calories

• Teach listening to hunger cues

• Discuss risks & negative side effects of fad diets (media literacy)

• Promote health at any size (dispel assumptions based on stereotypes)

• Instill a positive relationship with food and physical activity

Tips for Role Modeling in the Classroom

• Eat nutritious foods and snacks at school

• Drink water while teaching

• Join students in DPA or gym class activity

• Be conscious of your words and actions about healthy eating, physical activity, and weight

Tips for role modeling:Choosing your words

Instead of… Focus on…

Referring to foods as “good” and “bad” (guilt association)

Using positive language such as “everyday” and “sometimes” foods

Talking about avoiding fat, sugar, carbs, calories, etc.

Teaching the importance of nutrients to learn, grow & play and enjoying a variety of foods

Complimenting people on theirappearance (e.g. weight loss)

Complimenting people on their skills, abilities, and personality traits

Associating physical activity with weight loss

Promoting physical activity as fun and enjoyable

DISCUSSION:Reflecting on Language

“You look fantastic! Have you lost weight?”

Discuss:

• What is this statement communicating?

• What is the underlying impression?

• What could you say instead?

• What could you say in response?

(5 – 10 min)

QUESTIONS

Creating change! Bringing it all together…

“If you think you are too small to make a difference, you have never been in bed

with a mosquito.”

- Unknown

Becoming a Champion!

The Champlain Healthy School-aged Children Initiative was made possible through funding from the Ontario Ministry of

Health Promotion and Sport, the Heart and Stroke Foundation, and the Société Santé en français.

Acknowledgement

www.ccpnetwork.ca