ppm150 Resource Guide 2010

MINISTRY OF EDUCATION
SCHOOL FOOD AND

BEVERAGE POLICY
Resource Guide | 2010
SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010
Table of Contents
INTRODUCTION 1
Website and Online Learning Modules 2
SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW 3
NUTRITION STANDARDS 7
Categories: Sell Most, Sell Less, and Not Permitted for Sale 8
The 80/20 Rule 9
Reading the Nutrition Standards 10
A-Z Food and Beverage List – Sample 11
Reading a Nutrition Facts Table 12
NUTRITION STANDARDS FOR FOOD GROUPS 13

Vegetables and Fruit 13
Grain Products 16
Milk and Alternatives 19
Meat and Alternatives 21
Mixed Dishes 24
Mixed Dishes With a Nutrition Facts Table 25
Mixed Dishes Without a Nutrition Facts Table 27
Miscellaneous Items 30
NUTRITION STANDARDS FOR BEVERAGE GROUPS 31

Beverages – Elementary Schools 32
Beverages – Secondary Schools 33
HEALTHY VENUES, PROGRAMS AND EVENTS 35

Cafeterias 36
Catered Food and Beverages 38
School Events 41
Tuck Shops/Canteens 42
Vending Machines 43
IMPLEMENTATION 45
Roles and Responsibilities – School Board 46
Implementation Committee – School Board 47
Implementation Plan - School Board 48
Roles and Responsibilities – Schools 49
Implementation Committee – Schools 50
Implementation Plan – Schools 51

Table of Contents
PRACTICES TO SUPPORT IMPLEMENTATION 53

Take a Comprehensive Approach 53
Establish a Healthy Eating Environment 54
Align with the Curriculum 55
Work with Community Partners 57
Provide Ongoing Communication 58
MONITORING 59
GLOSSARY 61
APPENDICES 66
Appendix 1 – School Food and Beverage Policy 66
Appendix 2 – Trans Fat Standards (O.Reg. 200/08) 83
Appendix 3 – Calculating Trans Fat 84
Appendix 4 – A-Z Food and Beverage List 86
Appendix 5 – Cafeteria Food Service Provider Checklist 92
Appendix 6 – Caterer Checklist 93
Appendix 7 – School Event Menu Ideas 94
Appendix 8 – Tips for Selecting Healthy Food and Beverages for Tuck Shops/Canteens 95
Appendix 9 – We’re Tucking into Healthy Grub! (Newsletter Insert) 97
Appendix 10 – Venues, Programs and Events Assessment Tool 98
Appendix 11 – School Inventory of Food and Beverages Offered for Sale 100
Appendix 12 – School Board Implementation Committee – Sample Agenda 101
Appendix 13 – School Assessment 102
Appendix 14 – School Board Implementation Plan 106
Appendix 15 – School Implementation Committee – Sample Agenda 107
Appendix 16 – Invitation to Participate in the School Food and Beverage Policy
Implementation Committee – Sample 108
Appendix 17 – School Survey 109
Appendix 18 – School Implementation Plan 110
Appendix 19 – Foundations for a Healthy School Framework 111
Appendix 20 – Sample Letter of Compliance 113
Appendix 21 – Sample Newsletter/Website Article 114
Appendix 22 – School Board Tracking Sheet 115
Appendix 23 – Special Event Tracker 116
Une publication équivalente est disponible en français sous le titre suivant :

Politique concernant les aliments et les boissons dans les écoles – Guide de ressources.
This publication is available on the Ministry of Education’s website at www.ontario.ca/healthyschools

INTRODUCTION
SECTION DIVIDER GOES HERE.
PLEASE DON’T PRINT THIS PAGE
INTRODUCTION
Introduction
Research shows that good health is a prerequisite for good learning. It is also a vital component
of children’s growth and development. When nutritionally inadequate food and beverages are
available and promoted at school every day, even alongside healthier food and beverages, it
becomes difficult for students to choose a healthy diet.1
• “Health and education success are intertwined: schools cannot achieve their primary mission
of education if students are not healthy.” 2
• “Healthy eating patterns in childhood and adolescence promote optimal childhood health,
growth, and intellectual development.” 3
The Ontario Ministry of Education is committed to making schools healthier places for students.
Roughly one-third of a child’s daily food intake occurs at schools 4, and so schools play an
integral role in teaching students the skills to make healthy choices and reinforcing those lessons
through school practices. The School Food and Beverage Policy constitutes a comprehensive
approach to the sale of food and beverages in schools province-wide. The implementation
of this policy is another important step in creating healthier schools in Ontario.
This resource guide has been designed to help you:
• implement the School Food and Beverage Policy
• understand the nutrition standards set out in the policy
• understand how the nutrition standards apply to school venues, programs, and events where
food and beverages are sold
• conduct a needs assessment
• develop a plan to successfully implement the policy.
1 Dietitians of Canada, “School Food and Nutrition Recommendations for Ontario

Ministry of Education Regarding Snacks and Beverages Dispensed by Vending
Machines”, p. 3 published with Ministry of Education, Policy/Program Memorandum
No. 135, “Healthy Food and Beverages in Elementary School Vending Machines”,
October 20, 2004.
2 M.M. Storey, M.S. Nanney, and M.B. Schwartz. 2009. Schools and Obesity Preven-
tion: Creating School Environments and Policies to Promote Healthy Eating and
Physical Activity. The Milbank Quarterly, 87(1): 72.
3 Centers for Disease Control and Prevention, Guidelines for School Health Programs
to Promote Lifelong Healthy Eating, MMWR 1996;45 (No. RR-9), p. 1.
4 Dietitians of Canada. 2004. News Release: Dietitians of Canada teams up with
the Ontario Ministry of Education to make healthy food choices the easy choice
in elementary schools. www.dietitians.ca/news/media.asp?fn=view&id=3385
INTRODUCTION 1
Introduction
Website and Online Learning Modules

The information in this resource guide is also available in the form of five interactive learning
modules on the Ministry of Education website. These modules have been designed to enable
users to focus on topics of their choice and to work through the content at their own pace.
The combination of information, examples, interactive activities, and downloadable templates
allows users the opportunity to gauge their understanding of the content and to apply the
tools provided in the modules to their own school environment.
The website also includes:

• the School Food and Beverage Policy, including the nutrition standards
• an online Nutrition Standards Tool for assessing food and beverages that have
a Nutrition Facts table
• an online Creating Healthy Menus Tool to select healthy ingredients for creating
and ordering healthier entrées, soups, and side dishes
• frequently asked questions
• a glossary of frequently used terms
• links to additional resources and information.
To access the School Food and Beverage website, visit www.ontario.ca/healthyschools
2 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

SCHOOL FOOD AND
BEVERAGE POLICY OVERVIEW
SCHOOL FOOD AND
BEVERAGE POLICY OVERVIEW
School Food and Beverage Policy Overview
The School Food and Beverage Policy • sold in schools for non-school purposes
(Appendix 1) requires that all food and (e.g., sold by an outside organization that
beverages offered for sale in Ontario’s publicly is using the gymnasium after school hours
funded elementary and secondary schools for for a non-school-related event)
school purposes comply with the requirements
set out in the policy, including the nutrition
• sold for fundraising activities that occur
off school premises
standards, by September 1, 2011.
• sold in staff rooms.
Application
The nutrition standards apply to all food and Legislative Authority
beverages sold in all venues (e.g., cafeterias, The Education Act provides the Minister
vending machines, tuck shops/canteens), of Education with the authority to establish
through all programs (e.g., catered lunch the School Food and Beverage Policy and
programs), and at all events (e.g., bake sales, to require school boards to comply.
sports events).
The standards do not apply to food and
beverages that are:
• offered in schools to students at no cost
• brought from home or purchased
off school premises and are not for resale
in schools
• available for purchase during field trips
off school premises

Nutrition Standards
The nutrition standards are set out in two sections: food and beverages. Within these sections,
detailed nutrition criteria have been established that food and beverages must meet in order
to be sold in schools. The nutrition criteria are provided in the following categories:
Sell Most Sell Less Not Permitted for Sale
Products in this category are the Products in this category may have Products in this category generally
healthiest options and generally have slightly higher amounts of fat, sugar, contain few or no essential nutrients
higher levels of essential nutrients and/or sodium than food and bever- and/or contain high amounts of fat,
and lower amounts of fat, sugar, ages in the Sell Most category. sugar, and/or sodium (e.g., deep-fried
and/or sodium. Products in this category Products in this category must make and other fried foods, confectionery).
must make up at least 80 per cent up no more than 20 per cent of Products in this category must not
of all food choices and all beverage all food choices and all beverage be sold in schools.
choices that are offered for sale in all choices that are offered for sale in
venues, through all programs, and at all venues, through all programs, and
all events. at all events.
Exemption for Special-Event Days

The school principal may designate up to ten days (or fewer, as determined by the school board)
during the school year as special-event days on which food and beverages sold in schools would
be exempt from the nutrition standards. The school principal must consult with the school
council prior to designating a day as a special-event day. School principals are encouraged
to consult with their students when selecting special-event days.
Notwithstanding this exemption, on special-event days, schools are encouraged to sell food
and beverages that meet the nutrition standards set out in the policy.
Additional Requirements
The following requirements must also be met:
• School boards must comply with Ontario Regulation 200/08 “Trans Fat Standards”
(Appendix 2) and any other applicable regulations made under the Education Act.
• Principals must take into consideration strategies developed under the school board’s policy
on anaphylaxis to reduce the risk of exposure to anaphylactic causative agents.
• Food and beverages must be prepared, served, and stored in accordance with Regulation
562, “Food Premises,” as amended under the Health Protection and Promotion Act.
• School boards must ensure that students have access to drinking water during the school day.
• The diversity of students and staff must be taken into consideration in order to accommodate
religious and/or cultural needs.

Practices for Consideration Implementation and Monitoring

Boards and schools should take into Any existing school board policies or
consideration the following when food or guidelines related to food and beverages
beverages are sold or provided in schools: sold in schools must comply with the policy.
The ministry recognizes that there may be
• Offer, when available and where possible,
differences in approaches and implementation
food and beverages that are produced
at the local level. School boards and schools
in Ontario.
are encouraged to work with students,
• Be environmentally aware (e.g., reduce parents, school staff, community members,
food waste, reuse containers, recycle public health staff, and food service providers
food scraps). to ensure that appropriate strategies are
• Avoid offering food or beverages as in place to implement the policy.
a reward or an incentive for good School boards are encouraged to consult
behaviour, achievement, or participation. with their board of health to implement the
nutrition standards. Under Ontario Public
Health Standards, 2008, boards of health have
a mandate to work with school boards and
schools on healthy eating.
School boards are responsible for monitoring
the implementation of the policy.
At the end of the 2010–11 school year, school
boards will be required to attest that they will
be in full compliance with the School Food
and Beverage Policy by September 1, 2011.
WWW
To access the online learning module for the Introduction and Policy
Overview, visit www.ontario.ca/healthyschools

NUTRITION STANDARDS
NUTRITION STANDARDS
Nutrition Standards
Overview
The nutrition standards embody the principles
of healthy eating outlined in Canada’s Food
Guide, and are intended to ensure that the
food and beverages sold in schools contribute
to students’ healthy growth and development.
The nutrition standards set out the nutrition
criteria that apply to all food and beverages
offered for sale on school premises for school
purposes. The nutrition standards are divided
into two sections: food and beverages.
Nutrition Standards for Food

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
Nutrition Standards for Beverages

Beverages are divided into two groups:
• Elementary Schools
• Secondary Schools
Tip
CANADA’S FOOD GUIDE
Canada’s Food Guide defines and promotes healthy eating for Canadians.
Nutrition Standards
Categories: Sell Most, Sell Less, and Not Permitted for Sale
All food and beverages fit into one of the following categories:
Products in this category are the Products in this category may have Products in this category generally
healthiest options and generally have slightly higher amounts of fat, sugar, contain few or no essential nutrients
higher levels of essential nutrients and/or sodium than food and and/or contain high amounts of fat,
and lower amounts of fat, sugar, beverages in the Sell Most category. sugar, and/or sodium (e.g., deep-fried
and/or sodium. and other fried foods, confectionery).
Steps to Categorizing Food and Beverages

To determine which category a specific food or beverage fits into, follow these three steps:
STEP 1 – Compare 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 2 – Identify the group and sub-group in the nutrition standards that your
product fits into (see the A-Z Food and Beverage List).
STEP 3 – Compare 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 one of the following categories:
Sell Most, Sell Less, or Not Permitted for Sale.
Tip
The information on a Nutrition Facts table is based on a serving size. If the package size
is different from the serving size, the nutrition criteria must be calculated in proportion
to the package size to determine whether the package fits into the Sell Most, Sell Less or
Not Permitted for Sale category (e.g., if the serving size on the Nutrition Facts table
is 250 ml, but the package size is 500 ml, you would have to multiply the nutrition
criteria by 2 to determine which category the 500 ml package size fits into).*
* In secondary schools, milk can be sold in containers that hold multiple servings.
WWW
To access the online Nutrition Standards Tool, visit www.ontario.ca/healthyschools
The Nutrition Standards Tool will:
• assess compliance with the Trans Fat Standards
• assess a food or beverage choice against the nutrition standards
• categorize a food or beverage choice as Sell Most, Sell Less or Not Permitted for Sale
• calculate an adjusted serving size for some food or beverages.

Nutrition Standards
The 80/20 Rule

To determine if a venue, program or event meets 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.
When assessing the food and beverage choices offered for sale, remember:
• All food choices are assessed together.
• All beverage choices are assessed together.
• Food choices are assessed separately from beverage choices.
For example, if a tuck shop/canteen sells both food and beverages, 80% of the food choices
in the tuck shop/canteen must fit the Sell Most category and 80% of the beverage choices in
the tuck shop/canteen must fit the Sell Most category.
If there are fewer than five food or beverage choices offered for sale, all products must
be Sell Most choices to comply with the 80/20 rule.
The 80/20 rule is based on the number of products offered for sale, not the number of products sold.
Products in this category must make Products in this category must make Products in this category must not
up at least 80 per cent of all food up no more than 20 per cent of be sold in schools.
choices and all beverage choices all food choices and all beverage
that are offered for sale in all choices that are offered for sale
venues, through all programs, in all venues, through all programs,
and at all events. and at all events.
Food and Beverage Choices

A food choice is a specific type of food that is offered for sale. Examples of food choices are:
• 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.
• A whole grain bun is one food choice and a white (enriched) bun is another food choice.
However, five apples of the same variety (e.g., five Empire apples) are not considered five food
choices. They are considered one food choice for the purposes of calculating the 80/20 rule.
A beverage choice is a specific type of beverage that is offered for sale. Examples of beverage choices are:
• A 1% plain milk is one beverage choice and a 1% chocolate milk is another beverage choice.
• 100% orange juice is one beverage choice and 100% apple juice is another beverage choice.
However, five apple juices of the same variety are not considered five beverage choices. They are
considered one beverage choice for the purposes of calculating the 80/20 rule.
Nutrition Standards
Reading the Nutrition Standards
Food or Beverage Group The Categories
NUTRITIONAL STANDARDS FOR VEGETABLES AND FRUIT
Tips • Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label.
• See the section “Nutrition Standards for Beverages” for the nutrition criteria for vegetable and fruit juices and juice blends.
generic tips for • Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat
or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.
each food or
beverage group
Sub-Group
products with
a similar
nutrient profile
Nutrition Criteria
specific nutrient
levels for each
sub-category
Examples
some common
products that
may fit into the
sub-group
Footnotes
additional
explanatory notes
identified in the
nutrition criteria
and examples

Nutrition Standards
A-Z Food and Beverage List – Sample

Below is a sample list of food and beverages commonly sold in schools (for the complete list,
see Appendix 4).
Use the A-Z Food and Beverage List to identify the group and sub-group in the nutrition
standards to which your product belongs. Refer to the appropriate section in the School Food
and Beverage Policy to find the nutrition criteria for your product.
Food or Beverage Nutrition Standards Nutrition Standards Page

Group Sub-Group Reference
Bagels Grain Products Bread 17
Bannock Grain Products Bread 17
Bread, any variety Grain Products Bread 17
Cereal, any variety Grain Products Cereals 18
Chicken, fresh or frozen Meat and Alternatives Fresh and Frozen Meat 22
Mixed Dishes With
Chilli Entrées 26
a Nutrition Facts Table
Chocolate Bars Miscellaneous Items Confectionery – Not Permitted for Sale 30
Coffee Beverages Coffee/Tea 32, 33
Cookies, any variety Grain Products Baked Goods 18
Corn chips Grain Products Grain-Based Snacks 18
Cream cheese Miscellaneous Items Minor Ingredient, Condiments and Spreads 30
Deli meat, any variety Meat and Alternatives Deli (Sandwich) Meat 22
Dip, any variety Miscellaneous Items Minor Ingredient, Dips 30
Doughnuts Grain Products Baked Goods 18
Energy drinks Beverages Energy Drinks – Not Permitted for Sale 32,33
Fish, breaded Meat and Alternatives Fish 22
Fresh, Frozen, Canned, and Dried
Fruit, fresh or frozen Vegetables and Fruit 15
Vegetables and Fruit
Granola bars, any variety Grain Products Baked Goods 18
Minor Ingredient, Gravies
Gravy Miscellaneous Items 30
and Sauces
Hot chocolate Beverages Hot Chocolate 32, 33
Juice, fruit Beverages Juices or Blends: Vegetable or Fruit 32, 33
Mixed Dishes With
Lasagne Entrées 26
a Nutrition Facts Table
Milk, any variety Beverages Milk and Milk-Based Beverages 32, 33
Muffins, any variety Grain Products Baked Goods 18
Naan Grain Products Bread 17
Pasta Grain Products Pasta, Rice, and Other Grains 17
Nutrition Standards
Reading a Nutrition Facts Table

To apply the nutrition standards, you will have to read the food label. In Canada, the food label is
mandatory on pre-packaged food and beverages, with some exceptions (e.g., in-store bakery items).
A food label includes two mandatory components:

• The Nutrition Facts table
• The ingredient list
Serving Size % Daily Value

Apply the nutrition standards Use the % Daily Value (DV)
to the serving size listed on to determine if a product
the Nutrition Facts table. has a little or a lot of a
nutrient. The % DV is also
helpful in making comparisons
Core Nutrients between products.
The 13 core nutrients are
mandatory in the Nutrition
Trans Fat
Facts table and are always
listed in the same order. The formula to determine if a
food or beverage product
meets the trans fat require-
ment is:
Trans Fat (g) x 100 = % of fat
Fat (g) from trans fat
Ingredient List
In the example above, whole grain wheat is the first ingredient.
The first ingredient on the ingredient list is sometimes used to
determine how a product fits into the nutrition standards.
Source: Interactive Nutrition Label – Get the Facts, http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/cons/inl_flash-eng.php

2005. Reproduced with the permission of the Minister of Public Works and Government Services Canada, 2010.

NUTRITION STANDARDS
FOR FOOD GROUPS
NUTRITION STANDARDS
FOR FOOD GROUPS
Nutrition Standards For Food Groups
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, and Meat and Alternatives. The
other two groups are Mixed Dishes and Miscellaneous Items. Mixed Dishes contain more than
one major ingredient and Miscellaneous Items include products used in limited amounts
(e.g., condiments, sauces, dips, oils, dressings) and confectionery that are not permitted
for sale (e.g., candy, chocolate).
Food Preparation
Food should always be prepared in a healthy way – that is, using cooking methods that require
little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving,
poaching, roasting, steaming or stir-frying.

Tips for selecting healthy vegetables and fruit products:
• All plain, fresh vegetables and fruit are categorized as Sell Most.
• When assessing fresh, frozen, canned and dried vegetables and fruit products, remember
to check the ingredient list to ensure that the first item is a vegetable or fruit (or water).
• Vegetable and fruit juices or blends are included under the Beverages section.
Canada’s Food Guide recommends:

• eating at least one dark green and one orange vegetable each day
• choosing vegetables and fruit prepared with little or no added fat, sugar or salt
• having vegetables and fruit more often than juice.

Vegetables and Fruit (continued)

Example: Categorizing Canned Fruit Cocktail
According to the information on the food label in the example provided, this canned fruit
cocktail contains:
• 0 g of fat
• 0 g of trans fat
Trans 0 g
X 100 = 0% of fat from trans fat
Fat 0g
This canned fruit cocktail meets the Trans Fat Standards.
STEP 2 – Identify the group and sub-group in the nutrition standards that
your product fits into (see the A-Z Food and Beverage List).
This canned fruit cocktail is found in the Vegetables and Fruit group, and the Fresh, Frozen,
Canned, and Dried Vegetables and Fruit sub-group.

According to the information on the food label, this

canned fruit cocktail contains:
• Clingstone peaches as the first ingredient
• 0 g of fat
• 0 g of saturated fat
• 10 mg of sodium.
This canned fruit cocktail is a Sell Most food choice
because it has:
• fruit as the first item on the ingredient list
• ≤ 3 g of fat
• ≤ 2 g of saturated fat
• ≤ 360 mg of sodium.
Ingredients: Clingstone peaches, water, pears, pineapple,
sugar/glucose-fructose, cherries, concentrated grape and/or
pear juice, ascorbic acid, citric acid, natural and simulated flavour.

Sell Most (≥ 80%) Sell Less (≤ 20%) Not Permitted for Sale
Nutrition Criteria Nutrition Criteria Nutrition Criteria
Fresh, Frozen, Vegetable or fruit is the first Vegetable or fruit is the first Sugar** is the first item
Canned, and item on the ingredient list item on the ingredient list on the ingredient list
Dried Vegetables and Fat: ≤ 3 g and Fat: ≤ 5 g or Fat: > 5 g
and Fruit and Sodium: ≤ 360 mg and Saturated fat: ≤ 2 g or Saturated fat: > 2 g
and Sodium: ≤ 480 mg or Sodium: > 480 mg
Examples:
Examples: Examples:
• Fresh or frozen vegetables
with little or no added salt • Some dried fruit and 100% • Vegetable and fruit products
• Fresh or frozen fruit with fruit leathers prepared with higher amounts
no added sugar • Lightly seasoned of fat, sugar, and/or salt,
• Canned vegetables or sauced vegetables and fruit including deep-fried vegetables
• Canned fruit packed in juice • Some prepared mixed vegetables • Some packaged frozen and
or light syrup deep-fried potato products,
including hash browns and
• Unsweetened apple sauce French fries
• Some low-fat frozen potato • Some fruit snacks made with
products, including French fries juice (e.g., gummies, fruit rolls)
• Some dried fruit and 100%
fruit leathers*
Canned Fat: ≤ 3 g Fat: > 3 g

Tomatoes and and Sodium: ≤ 480 mg or Sodium: > 480 mg
Tomato-Based
Products Examples: Examples:
• Some whole, crushed, or diced • Whole, crushed, or diced
tomatoes tomatoes that are higher in
• Some pasta sauce fat or sodium
• Pasta sauce that is higher in
fat or sodium
Vegetable and Fat: ≤ 3 g Fat: ≤ 5 g Fat: > 5 g

Fruit Chips and Saturated fat: ≤ 2 g and Saturated fat: ≤ 2 g or Saturated fat: > 2 g
and Sodium: ≤ 240 mg and Sodium: ≤ 480 mg or Sodium: > 480 mg
Examples: Examples: Examples:
• Some lower-fat, lower-sodium • Some vegetable chips • Some vegetable chips that
vegetable chips (e.g., potato, (e.g., potato, carrot) are higher in fat or sodium
carrot) • Some fruit chips • Some fruit chips that are
• Some lower-fat, lower-sodium fruit (e.g., banana, apple, pear) higher in fat or sodium
chips (e.g., banana, apple, pear)
* Food high in sugars and starches (natural or added) can leave particles clinging to the teeth and put dental health at risk.
Vegetable and fruit choices of particular concern include fruit leathers, dried fruit, and chips (potato or other). It is suggested
that these foods be eaten only at meal times and that foods that clear quickly from the mouth be eaten at snack times, such
as fresh (raw or cooked), canned, or frozen vegetables or fruit
** Look for other words for sugar, such as glucose, fructose, sucrose, dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey,
and concentrated fruit juice.

Grain Products
Tips for selecting healthy grain products:
• Whole grain food with higher fibre and lower fat and sodium are generally healthy choices
and are usually Sell Most.
• making at least half of your grain products whole grain each day
• choosing grain products that are lower in fat, sugar or salt.
Example: Categorizing Multigrain Chips – Cheddar

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).
According to the information on the food label in the example provided, these Multigrain Chips contain:
• 3.5 g of fat
Trans 0g
Fat 3.5g
These Multigrain Chips meet the Trans Fat Standards.
These Multigrain Chips are found in the Grain Products group, and the Grain-Based
Snacks sub-group.

According to the information on the food label, these

Multigrain Chips – Cheddar contain:
• 3.5 g of fat
• 0.5 g of saturated fat
These Multigrain Chips are a Sell Less food choice
because they have:
• > 3 g of fat but < 5 g
• ≤ 2 g of saturated fat
• > 240 mg of sodium but ≤ 480 mg.

16
Grain Products (continued)
Bread Whole grain is the first item Saturated fat: ≤ 2 g Saturated fat: > 2 g
on the ingredient list and Sodium: ≤ 480 mg or Sodium: > 480 mg
and Saturated fat: ≤ 2 g
and Sodium: ≤ 240 mg
and Fibre: ≥ 2 g
• Whole grain breads, including • White (enriched) breads, • White breads that are higher
buns, bagels, English muffins, including buns, bagels, English in fat or sodium
rolls, naan, pitas, tortillas, muffins, rolls, naan, pitas, • Some cheese breads, scones,
chapattis, rotis, bannock tortillas, chapattis, rotis, bannock and biscuits
• Whole grain pizza dough • White (enriched) pizza dough
and flatbread
Pasta, Rice, and Fat: ≤ 3 g Fat: ≤ 5 g Fat: > 5 g

Other Grains and Saturated fat: ≤ 2 g and Saturated fat: ≤ 2 g or Saturated fat: > 2 g
• Whole wheat or white • Some pasta, rice, • Some pasta, rice, and other
(enriched) pasta, including and other grains grains that are higher in fat,
couscous saturated fat, or sodium
• White, brown, and wild rice,
rice noodles, and soba noodles
• Quinoa, bulgur, wheat berries,
spelt, and other whole grains

Baked Goods Fat: ≤ 5 g Fat: ≤ 10 g Fat: > 10 g

and Saturated fat: ≤ 2 g and Saturated fat: ≤ 2 g or Saturated fat: > 2 g
and Fibre: ≥ 2 g and Fibre: ≥ 2 g or Fibre: < 2 g
• Some muffins, cookies, • Some muffins, cookies, • Most croissants, danishes,
grain-based bars grain-based bars, snacks cakes, doughnuts, pies, turnovers,
• Some whole grain waffles • Some waffles and pancakes pastries
and pancakes • Some cookies and squares
Grain-Based Fat: ≤ 3 g Fat: ≤ 5 g Fat: > 5g

Snacks and Saturated fat: ≤ 2 g and Saturated fat: ≤ 2 g or Saturated fat: > 2 g
and Sodium: ≤ 240 mg and Sodium ≤ 480 mg or Sodium: > 480 mg
• Some whole grain crackers, • Some crackers, pretzels, • Crackers, pretzels, and popcorn
pita chips, and flatbreads and popcorn higher in fat and sodium
• Some packaged crackers • Most corn chips and other
and popcorn snack mixes
Cereals Whole grain is the first item Whole grain is not the first item
on the ingredient list on the ingredient list
and Saturated fat: ≤ 2 g or Saturated fat: > 2 g
and Fibre: ≥ 2 g or Fibre: < 2 g
Examples: Examples:
• Some breakfast cereals, including • Some breakfast cereals
oatmeal, some granola, and cold
cereals containing fibre

Milk and Alternatives

Tips for selecting healthy milk and alternatives:
• Sell Most milk and alternatives are lower in fat.
• Sell Most cheeses, such as partly skimmed mozzarella and light cheddar, are lower
in fat and sodium.
• Fluid milk and milk-based beverages are included under the Beverages sections.

• selecting lower-fat milk alternatives.
Example: Categorizing a Strawberry-Banana Yogurt Tube

According to the information on the food label in the example provided, this yogurt tube contains:
• 1.5 g of fat
Trans 0g
Fat 1.5g
This strawberry-banana yogurt tube meets the Trans Fat Standards.
This strawberry-banana yogurt tube is found in the Milk and Alternatives group, and the
Yogurt/Kefir sub-group.
STEP 3 – Compare 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 one of the following
categories: Sell Most, Sell Less, or Not Permitted for Sale.

strawberry-banana yogurt tube contains:
• 1.5 g of fat.
This yogurt tube is a Sell Most food choice because it has:
• ≤ 3 g of fat.

Milk and Alternatives (continued)
Yogurt/Kefir Fat: ≤ 3.25% M.F.* or ≤ 3 g Fat: > 3.25% M.F. or > 3 g

Examples: Examples:
• Plain and flavoured yogurt, • Yogurt higher in fat, such as
yogurt tubes Balkan-style
Cheese** Fat: ≤ 20% M.F. Sodium: ≤ 480 mg Sodium: > 480 mg

and Sodium: ≤ 360 mg and Calcium: ≥ 15% DV or Calcium: < 15% DV
and Calcium: ≥ 15% DV***
• Cheeses lower in fat and • Most hard and soft, non- • Some processed cheese products
sodium, including part-skim processed cheese, including • Most cream cheese
mozzarella, light cheddar, some cheddar, mozzarella, brick,
Swiss and ricotta parmesan, some feta, Monterey
Jack, havarti, and gouda; cottage
cheese, cheese curds, and
cheese strings
Milk-Based Fat: ≤ 5 g Fat: > 5 g

Desserts and Sodium: ≤ 360 mg or Sodium: > 360 mg
and Calcium: ≥ 5% DV or Calcium: < 5% DV
Examples: Examples:
• Some frozen yogurt, puddings, • Some puddings
custards, ice milk, gelato • Most frozen desserts high in fat
and sugar, including ice cream,
ice cream bars, ice cream cakes,
and ice cream sandwiches
* M.F. = Milk Fat. The amount can be found on the front of the food label.
** Encourage selection of lower-fat cheese options.
*** DV = Daily Value.

Meat and Alternatives

Tips for selecting healthy meat and alternatives:
• Extra-lean meat and vegetarian alternatives prepared with no or little added fat or sodium
are usually Sell Most.

• having meat alternatives such as beans, lentils, and tofu often
• eating at least two Food Guide servings of fish each week
• selecting lean meat and alternatives prepared with little or no added fat or salt.
Example: Categorizing Deli Ham

According to the information on the food label in the example provided,

this deli ham contains:
• 1.0 g of fat
Trans 0g
Fat 1.0g
This deli ham meets the Trans Fat Standards.
This deli ham is found in the Meat and Alternatives group, and the Deli (Sandwich) Meat sub-group.


deli ham contains:
• 1 g of fat
This deli ham is a Sell Less food choice because it has:
• ≤ 5 g of fat
• > 480 mg of sodium but ≤ 600 mg.

Meat and Alternatives (continued)
Fresh and Fat: ≤ 10 g Fat: ≤ 14 g Fat: > 14 g

Frozen Meat and Sodium: ≤ 480 mg and Sodium: ≤ 480 mg or Sodium: > 480 mg
• Extra-lean ground meat • Lean ground meat • Meat that contains higher
• Beef, goat, lamb, pork, or poultry amounts of fat or sodium,
• Lean beef, goat, lamb, pork, including chicken wings, bacon,
or poultry • Some breaded chicken strips pork and beef ribs
• Some breaded chicken strips and nuggets
• Some wieners
and nuggets • Some meatballs
• Most pepperoni sticks
• Some lean meatballs • Some hamburger patties
• Most beef/turkey jerk products
• Some lean hamburger patties
Deli (Sandwich) Fat: ≤ 5 g Fat: ≤ 5 g Fat: > 5 g

Meat and Sodium: ≤ 480 mg and Sodium: ≤ 600 mg or Sodium: > 600 mg
• Some lean deli meat • Some lean deli meat • Deli meat higher in fat
or sodium
Fish Fat: ≤ 8 g Fat: ≤ 12 g Fat: > 12 g

• Fresh, frozen, or canned fish • Some frozen, breaded fish • Some breaded or battered fish
(e.g., fish sticks) higher in added fat or sodium
• Fresh, frozen, or canned fish • Fresh or frozen fish with a
higher mercury content*
Eggs Fat: ≤ 7 g Fat: > 7 g

* Certain types of fish may contain levels of mercury that can be harmful to human health. Fish caught in local lakes and streams may
have different levels of mercury from those found in stores. Canned “light” tuna contains less mercury than “white” or “albacore”
tuna, and salmon generally has low levels of mercury. See Health Canada’s website for continually updated information and a list
of fish with low levels of mercury, at http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/environ/mercur/cons-adv-etud-eng.php

Nuts, Protein Not coated with candy, chocolate, Coated with candy, chocolate, sugar,
Butters, and Seeds sugar, or yogurt and/or yogurt
Examples: Examples:
• Nut, legume, and seed butters, • Coated nuts
including peanut, almond, walnut, • Some roasted and salted nuts
soy, sesame, and sunflower
• Nuts and seeds, including
almonds, walnuts, peanuts,
sunflower seeds, pumpkin
seeds (papitas)
Meat Alternatives, Fat: ≤ 8g Fat: > 8g

such as Tofu, Beans, and Sodium: ≤ 480 mg or Sodium: > 480 mg
and Lentils and Protein: ≥ 10 g or Protein: < 10 g
Examples: Examples:
• Some vegetarian burgers, • Some vegetarian products high
simulated meat strips, veggie in sodium
meatballs, veggie ground round, • Some meat alternatives that
veggie wieners and sausages, are higher in fat or sodium
tofu and tempeh or lower in protein
• Beans and lentils

Mixed Dishes
Many food products contain more than one ingredient. These are grouped as Mixed Dishes.
Mixed Dishes With a Nutrition Facts Table are assessed differently from Mixed Dishes Without
a Nutrition Facts Table.
poaching, roasting, steaming, or stir-frying.

Mixed Dishes With a Nutrition Facts Table

For Mixed Dishes With a Nutrition Facts Table, you will need to compare the food label
information with the nutrition criteria in the nutrition standards.
Example: Categorizing Macaroni and Cheese

According to the information on the food label in the example provided, this macaroni
and cheese contains:
• 17 g of fat
Trans 0g
Fat 17g
This macaroni and cheese meets the Trans Fat Standards.
This macaroni and cheese is found in the Mixed Dishes group, and the Entrées sub-group.

According to the information on the food label,

this macaroni and cheese contains:
• 17 g of fat
• 9 g of saturated fat
• 485 mg of sodium
• 1 g of fibre
• 20 g of protein.
This macaroni and cheese is Not Permitted for Sale
because it has:
• > 10 g of fat
• > 5 g of saturated fat
• < 2 g of fibre.

Mixed Dishes With a Nutrition Facts Table (continued)

This section applies to products that contain more than one major ingredient.
• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient
list on the product.
• Food should always be prepared in a healthy way – that is, using cooking methods that
require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling,
microwaving, poaching, roasting, steaming, or stir-frying.
Entrées Fat: ≤ 10 g Fat: ≤ 15 g Fat: > 15 g

(e.g., frozen pizza, and Saturated fat: ≤ 5 g and Saturated fat: ≤ 7 g or Saturated fat: > 7g
sandwiches, pasta, and Sodium: ≤ 960 mg and Sodium: ≤ 960 mg or Sodium: > 960 mg
hot dogs) and Fibre: ≥ 2 g and Fibre: ≥ 2 g or Fibre: < 2 g
and Protein: ≥ 10 g and Protein: ≥ 7 g or Protein: < 7 g
Soups Fat: ≤ 3 g Fat: ≤ 5g Fat: > 5g

and Saturated fat: ≤ 2 g and Saturated fat: ≤ 2 g or Saturated fat: > 2 g
and Fibre: ≥ 2 g
Side Dishes Fat: ≤ 5 g Fat: ≤ 7 g Fat: > 7 g

(e.g., grain and/or and Saturated fat: ≤ 2 g and Saturated fat: ≤ 2 g or Saturated fat: > 2 g
vegetable salads) and Sodium: ≤ 360 mg and Sodium: ≤ 360 mg or Sodium: > 360 mg
and Fibre: ≥ 2 g

Mixed Dishes Without a Nutrition Facts Table

Not all mixed dishes have a Nutrition Facts table. For example, some food made in the school
cafeteria, delivered to the school or prepared at the school for a school event, may not have
a Nutrition Facts table.
For Mixed Dishes Without a Nutrition Facts Table, assess each major and minor ingredient
using the nutrition standards.
Major ingredients are any products that are identified in one of the food groups
(i.e.,Vegetables and Fruit, Grain Products, Milk and Alternatives, Meat and Alternatives)
or beverage groups, unless used in limited amounts as defined in the Miscellaneous Items
group in the nutrition standards. All pizza toppings are considered major ingredients.
Minor ingredients are items that are typically used as dressings, condiments and gravies.
These ingredients can be used but only in limited amounts, as defined in the Miscellaneous Items
group in the nutrition standards.
If all major ingredients used in the preparation of a mixed dish are from the Sell Most category,
then the final mixed dish is a Sell Most choice. If at least one major ingredient is from the
Sell Less category, then the final mixed dish is a Sell Less choice. A mixed dish must not contain
any ingredients from the Not Permitted for Sale category.
Example: Mixed Dish Without a Nutrition Facts Table – Pizza (per serving size)
STEP 1 – Compare the total fat and trans fat amounts (in grams) on the Nutrition
Facts table for each ingredient, with the Trans Fat Standards. If any ingredient does
STEP 2 – Identify the group and sub-group in the nutrition standards that each
ingredient fits into (see the A-Z Food and Beverage List).
STEP 3 – Compare the relevant information on each ingredient’s food label


Mixed Dishes Without a Nutrition Facts Table (continued)
Not
Assess Using the Nutrition Criteria Sell Most Sell Less
(per serving) Permitted
(≥ 80%) (≤ 20%)
for Sale
Major Ingredients
Nutrition Standards Nutrition Standards

Food – Sub-group
– Group
Whole grain pizza dough/crust Grain Products Bread 4

Partly skimmed mozzarella cheese Milk and Alternatives Cheese 4
Mushrooms Vegetables and Fruit Fresh, Frozen, and Canned
Green peppers Vegetables and Fruit Fresh, Frozen, and Canned
Pizza sauce Vegetables and Fruit Canned Tomatoes and
Tomato-Based Products 4
The food products above are only examples. It is important to read the Nutrition Facts table for each product since the same food
or beverage can fit into all three categories.
This pizza is a Sell Most food choice because all major ingredients were categorized as Sell Most.

Mixed Dishes Without a Nutrition Facts Table (continued)

For every ingredient used, refer to the nutrition criteria for the appropriate food groups.
poaching, roasting, steaming, or stir-frying.
Entrées All major ingredients* are from One or more major ingredients Cannot be sold if prepared
(e.g., pizza, the Sell Most category. are from the Sell Less category. with any ingredients from the
sandwiches, pasta, Not Permitted for Sale category.
hot dogs)
Soups All major ingredients are from One or more major ingredients Cannot be sold if prepared
the Sell Most category. are from the Sell Less category. with any ingredients from the
Not Permitted for Sale category.
Side Dishes All major ingredients are from One or more major ingredients Cannot be sold if prepared
(e.g., grain and/or the Sell Most category. are from the Sell Less category. with any ingredients from the
vegetable salads) Not Permitted for Sale category.
* A major ingredient is any product that is identified in one of the food groups set out in the nutrition standards – that is,Vegetables
and Fruit, Grain Products, Milk and Alternatives, and Meat and Alternatives, unless used in limited amounts as defined in the
Miscellaneous Items group. All Pizza toppings are considered major ingredients.

Miscellaneous Items
Unlike the other food and beverage groups, miscellaneous items are either permitted
or not permitted for sale. This group includes:
• minor ingredients that are permitted for sale, provided the serving size is limited
to the amount defined in the nutrition standards
• confectionery (e.g., chocolate bars, candy) that are Not Permitted for Sale.
Minor Ingredients
Ingredients Serving Size
Condiments and Spreads ≤ 15 ml (1 tbsp)
Gravies and Sauces ≤ 60 ml (4 tbsp)
Dips ≤ 30 ml (2 tbsp)
Fats ≤ 5 ml (1 tsp)
Oils and Dressings ≤ 15 ml (1 tbsp)
Other (e.g., chocolate chips, coconut, olives, parmesan cheese) ≤ 15 ml (1 tbsp)
Not Permitted for Sale: Confectionery (Examples)
Candy
Chocolate
Energy Bars
Licorice
Gum
Gummies
Popsicles and Freezies, if not prepared with 100% juice

NUTRITION STANDARDS
FOR BEVERAGE GROUPS
NUTRITION STANDARDS
FOR BEVERAGE GROUPS
Nutrition Standards for Beverage Groups
Separate nutrition standards for beverages have been developed for elementary schools
and secondary schools. Tips for selecting healthy beverages:
• Plain water, milk (2% or less), and 100% fruit juices are all Sell Most beverage choices in both
elementary and secondary schools.
• All beverages (except water) in elementary schools must be sold in quantities of 250 ml
(1 cup) or less.

• satisfying your thirst with water
• drinking skim, 1% or 2% milk each day
• having vegetables and fruit more often than juice.
Example: Categorizing 1% chocolate milk in an elementary school
STEP 1 – Compare 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).
Trans 0g
Fat 2.5g
According to the information on the food label in the example provided, this 1% chocolate milk contains:
• 2.5 g of fat
This 1% chocolate milk meets the Trans Fat Standards.
This 1% chocolate milk is found in the Beverages – Elementary Schools group, and the Milk
and Milk-Based Beverages (Plain or Flavoured) sub-group.


1% chocolate milk contains:
• 2.5 g of fat • 25% DV for calcium
• 25 g of sugar • Container size is 250 ml (1 cup).
This 1% chocolate milk is a Sell Most beverage choice
because it has:
• < 5 g of fat • ≥ 25% DV for calcium
• ≤ 28 g of sugar • serving size is ≤ 250 ml.

Beverages – Elementary Schools
Water Plain
Milk and Milk- Fat: ≤ 2% M.F.* or ≤ 5 g Fat: > 2% M.F. or > 5 g

Based Beverages and Sugar: ≤ 28 g or Sugar: > 28 g
(Plain or Flavoured) and Calcium: ≥ 25% DV** or Calcium: < 25% DV
and Container size: ≤ 250 ml or Container size: > 250 ml
Yogurt Drinks Fat: ≤ 3.25% M.F. or ≤ 3 g Fat: > 3.25% M.F. or > 3 g
Soy/Milk Fortified with calcium and vitamin D Unfortified

Alternative and Container size: ≤ 250 ml or Container size: > 250 ml
Beverages
(Plain or Flavoured)
Juices or Blends: 100% juice, pulp, or purée < 100% juice, pulp, or purée
Vegetable or Fruit and Unsweetened/No sugar added or Sugar in the ingredient list
Hot Chocolate Fat: ≤ 2% M.F. or ≤ 5 g Fat: > 2% M.F. or > 5 g

and Sugar: ≤ 28 g or Sugar: > 28 g
Coffee and Tea All Coffee and Tea
Iced Tea All Iced Tea
Energy Drinks All Energy Drinks
Sports Drinks All Sports Drinks
Other Beverages All Other Beverages

(e.g., soft drinks;
flavoured water;
“juice-ades,” such as
lemonade, limeade)
* M.F. = Milk Fat. The amount can be found on the front of the food label.
** DV = Daily Value.

Beverages – Secondary Schools
Water Plain
Milk* and Fat: ≤ 2% M.F.** or ≤ 5 g Fat: > 2% M.F. or > 5 g

Milk-Based and Sugar: ≤ 28 g or Sugar: > 28 g
Beverages and Calcium: ≥ 25% DV*** or Calcium: < 25% DV
Yogurt Drinks Fat: ≤ 3.25% M.F. or ≤ 3 g Fat: > 3.25% M.F. or > 3 g
Soy/Milk Fortified with calcium and vitamin D Unfortified

Alternative
Beverages
Hot Chocolate Fat: ≤ 2% M.F. or ≤ 5 g Fat: > 2% M.F. or > 5 g

and Sugar: ≤ 28 g or Sugar: > 28 g
Coffee and Tea Decaffeinated Caffeinated
Iced Tea Calories: ≤ 40 Calories: > 40

and Decaffeinated or Caffeinated
Other Beverages Calories: ≤ 40 Calories: > 40

(e.g., soft drinks; and Caffeine-free or with caffeine
flavoured water;
“juice-ades,” such as
lemonade, limeade)
* Milk can be sold in containers that hold multiple servings.

** M.F. = Milk Fat. The amount can be found on the front of the food label.

HEALTHY VENUES,
PROGRAMS AND EVENTS
HEALTHY VENUES,
PROGRAMS AND EVENTS
Healthy Venues, Programs and Events
Overview
The nutrition standards apply to all food and beverages offered for sale in all venues
(e.g., cafeterias, vending machines, tuck shops/canteens), through all programs (e.g., catered
lunch programs) and at all events (e.g., bake sales, sports events).
Applying the Nutrition Standards


Applying the 80/20 Rule

To determine if your venue, program or event meets 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.
Products in this category must make Products in this category must make Products in this category must not be
up at least 80 per cent of all food up no more than 20 per cent of sold in schools.
choices and all beverage choices all food choices and all beverage
that are offered for sale in all choices that are offered for sale
venues, through all programs, and in all venues, through all programs,
at all events. and at all events.

CAFETERIAS
Everyone involved in the operation of a school cafeteria should be aware of the School Food and
Beverage Policy. All food and beverages offered for sale in school cafeterias must comply with this
policy. It is important to work closely with the cafeteria food service providers to ensure compliance.
Conducting a Cafeteria Assessment



To determine whether your cafeteria meets the 80/20 rule:
The Cafeteria Food Service Provider Checklist (Appendix 5) will help you to ask the right
questions and plan for successful collaboration with your food service provider.
The Venues, Programs and Events Assessment Tool (Appendix 10) will help you assess the
food and beverages in your school’s cafeteria.
WWW
To access the online learning module for Healthy Venues, Programs
and Events, visit www.ontario.ca/healthyschools. This module includes
the Creating Healthy Menus Tool that shows how to create healthy entrées,
side dishes and soups by selecting ingredients from a drop-down list.

Example: Cafeteria
A school is assessing its cafeteria to determine whether it complies with the School Food and
Beverage Policy. The food choices and beverage choices must be assessed separately and each
must meet the 80/20 rule. The following is a breakdown of the food and beverages that are
offered for sale in the cafeteria:
Sell Most Sell Less

Station/Area Made-to-order sandwich station:
Food Choices Food Choices
Made-to-Order • Whole grain sub buns
6 2 (Sell Most)
Sandwich Station
Hot Entrées 5 0 • White sub buns (Sell Less)
Side Dishes 4 1
• Tomatoes (Sell Most)
• Lettuce (Sell Most)
Soup 4 0
• Cucumber (Sell Most)
Pre-made Salads 9 2
• Partly-skimmed mozzarella
Snacks and Desserts 7 3 cheese (Sell Most)
Total 35 8
• Deli turkey (Sell Most)
• Deli roast beef (Sell Less)
Sell Most Sell Less
Station/Area • Sauces (e.g., mustard, mayonnaise)
Beverage Choices Beverage Choices
(Miscellaneous Items)
Beverages 6 3
FOOD CHOICES BEVERAGE CHOICES
The food choices in this school cafeteria comply with the School Food and Beverage Policy
but the beverage choices do not comply because:
• > 80% (81%) of the food choices are Sell Most
• < 80% (67%) of the beverage choices are Sell Most
There are a variety of ways this school cafeteria could comply with the policy. For example:
• Offer an additional six Sell Most beverage choices (12/15 = 80%)
• Remove two Sell Less beverage choices (1/7 = 14%)
WWW
and Events, visit www.ontario.ca/healthyschools. This module
includes downloadable templates and activities for cafeterias.

CATERED FOOD AND BEVERAGES

Catered food and beverages are prepared off-site (e.g., lunch programs, pizza, subs) and delivered to
the school. All catered food and beverages must comply with the School Food and Beverage Policy.
Conducting a Catered Food and Beverage Assessment



To determine whether your catered meals meet the 80/20 rule:
Note: If there are fewer than five food choices, all must be Sell Most choices to comply
with the 80/20 rule.
The Caterer Checklist (Appendix 6) will help you work with your food service provider
to ensure that the food and beverages offered for sale meet the requirements of the
School Food and Beverage Policy.
The Venues, Programs and Events Assessment Tool (Appendix 10) will help you assess
the food and beverages in your school’s catered food and beverage program.
WWW
and Events, visit www.ontario.ca/healthyschools.This module
includes downloadable templates and activities for catered food and beverages.

Example: Catered Lunch Program 1

This catered lunch program provides a menu from which to select each meal. Students choose
one entrée, one vegetable, one dessert and one beverage and can order any combination of
choices from the menu. An order is made based on the students’ selections and is delivered
to the school. This menu has been assessed based on the requirements in the nutrition standards.
Entrées:
• Chicken and rice (Sell Most mixed dish)
• Veggie burger (Sell Most mixed dish)
• Spaghetti and meat sauce (Sell Most mixed dish)
• Ham sandwich (Sell Less mixed dish)
Vegetables:
• Carrots (Sell Most)
• Green beans (Sell Most)
• Peas (Sell Most)
Desserts:
• Low-fat cookie (Sell Less)
• Yogurt tube (Sell Most)
• Banana (Sell Most)
• Apple (Sell Most)
Beverages:
• 2% Milk (Sell Most)
• 1% Chocolate milk (Sell Most)
• Bottled water (Sell Most)
• 100% Orange juice (Sell Most)
Total number of food choices = 11 Total number of beverage choices = 4

Sell Most food choices = 9 (81%) Sell Most beverage choices = 4 (100%)
Sell Less food choices = 2 (19%) Sell Less beverage choices = 0 (0%)
This menu complies with the School Food and Beverage Policy because both the food choices
and beverage choices meet the 80/20 rule.

Example: Catered Lunch Program 2

This catered lunch program provides a set menu for students each day. Each meal includes an
entrée, vegetable, dessert, and beverage and students do not have the option to alter the daily
menu. The meals are delivered to the school based on the number of students involved in the
program. Each day’s menu must be assessed separately. This menu has been assessed based
on the requirements of the nutrition standards.
Monday – Chicken Special:
• Chicken and rice (Sell Most mixed dish) • Yogurt tube (Sell Most)
• Green beans (Sell Most) • 1% Chocolate milk (Sell Most)

Monday Sell Most food choices = 3 (100%) Sell Most beverage choices = 1 (100%)
Monday’s menu complies with the School Food and Beverage Policy because all food choices and
beverage choices meet the 80/20 rule.
Tuesday – Veggie Burger Deluxe:

• Veggie burger (Sell Most mixed dish) • Apple (Sell Most)
• Carrots (Sell Most) • Bottled water (Sell Most)

Tuesday Sell Most food choices = 3 (100%) Sell Most beverage choices = 1 (100%)
Tuesday’s menu complies with the School Food and Beverage Policy because all food choices and
beverage choices meet the 80/20 rule.
Wednesday – Sandwich Special:

• Ham sandwich (Sell Less mixed dish) • Banana (Sell Most)
• Celery (Sell Most) • 2% Milk (Sell Most)

Wednesday Sell Most food choices = 2 (67%) Sell Most beverage choices = 1 (100%)
Wednesday’s menu does not comply with the School Food and Beverage Policy because less
than 80% of the food choices are from the Sell Most category.

SCHOOL EVENTS
Meet-the-teacher nights, family barbecues, fun fairs, sporting events, and dances are examples
of school events where food and/or beverages might be sold.
Food and beverages offered for sale during school events, on school premises, must comply
with the School Food and Beverage Policy.
Conducting an Assessment of School Events



To determine whether your school event meets the 80/20 rule:
When assessing the food and beverage choices offered for sale at a school event, remember:
• All food choices at the school event are assessed together.
• All beverage choices at the school event are assessed together.
• Each school event is assessed separately.
Refer to the School Event Menu Ideas (Appendix 7) when making decisions about what food
and/or beverages to sell.
The Venues, Programs and Events Assessment Tool (Appendix 10) will help you assess the
food and beverages in your school’s events.
WWW
and Events, visit www.ontario.ca/healthyschools.This module includes
downloadable templates and interactive assessment activities for school events.

TUCK SHOPS/CANTEENS
Tuck shops/canteens provide students with easy access to food and beverages for purchase.
Food and beverages offered for sale in tuck shops/canteens must comply with the School Food
and Beverage Policy.
Conducting a Tuck Shop/Canteen Assessment



To determine whether your tuck shop/canteen meets the 80/20 rule:
• All food choices in the tuck shop/canteen are assessed together.
• All beverage choices in the tuck shop/canteen are assessed together.
• Each tuck shop and/or canteen is assessed separately.
For more ideas on creating healthy tuck shops/canteens, see Tips for Selecting Healthy
Food and Beverages for Tuck Shops/Canteens (Appendix 8).
the food and beverages in your school’s tuck shop/canteen.
For a sample article to include in your school newsletter, see We’re Tucking into Healthy
Grub! (Appendix 9).
WWW
To access the online learning module for Healthy Venues, Programs and
Events, visit www.ontario.ca/healthyschools. This module includes downloadable
templates and interactive assessment activities for tuck shops/canteens.

VENDING MACHINES
Vending machines offer students easy access to food and beverages before, during and after school.
Food and beverages offered for sale in all vending machines must comply with the School Food and
Beverage Policy. The types of vending machines that might be located in a school include:
• Snack vending machines contain non-perishable snack items such as granola bars and pretzels.
• Beverage vending machines contain refrigerated non-perishable beverages such
as 100% fruit juice and water.
• Milk vending machines contain milk, chocolate milk, yogurt drinks and yogurt.
• Refrigerated snack vending machines contain food such as sandwiches, yogurt, cheese, salads
and fresh fruit.
Conducting a Vending Machine Assessment



To determine whether your vending machine meets the 80/20 rule:
• All food choices in the vending machine are assessed together.
• All beverage choices in the vending machine are assessed together.
• Each vending machine is assessed separately.
the food and beverages in your school’s vending machines.

Example:Vending Machine
A secondary school beverage vending machine with
40 slots contains the following:
• 100% orange juice (10 slots) (Sell Most)
• Low-calorie, caffeine-free iced tea (6 slots) (Sell Less)
• 100% apple juice (14 slots) (Sell Most)
• 100% vegetable juice (5 slots) (Sell Most)
• Bottled water (5 slots) (Sell Most)
BEVERAGE CHOICES
Total number of beverage choices = 5
Sell Most beverage choices = 4 (80%)
Sell Less beverage choices = 1 (20%)
This secondary school beverage vending machine

complies with the School Food and Beverage Policy
because the beverage choices meet the 80/20 rule.
WWW
and Events, visit www.ontario.ca/healthyschools. This module includes
downloadable templates and interactive assessment activities for vending machines.

IMPLEMENTATION
IMPLEMENTATION
Implementation
The School Food and Beverage Policy requires school boards to ensure that all food and
beverages offered for sale in their schools, for school purposes, meet the nutrition standards.
The school board and the school principal play important leadership roles in ensuring that all
Ministry of Education policies are implemented. Effective planning at both the school board and
school level will assist with the implementation of the School Food and Beverage Policy.
Implementation requirements include the following:

• School boards must comply with Ontario Regulation 200/08, “Trans Fat Standards,”
and any other applicable regulations made under the Education Act (Appendix 2).
• For more information, visit:
http://www.e-laws.gov.on.ca/html/regs/english/elaws_regs_080200_e.htm
http://www.e-laws.gov.on.ca/html/statutes/english/elaws_statutes_05s07_e.htm
• Food and beverages must be prepared, served, and stored in accordance with Regulation 562,
“Food Premises,” as amended, under the Health Protection and Promotion Act.
http://www.e-laws.gov.on.ca/html/regs/english/elaws_regs_900562_e.htm
• The diversity of students and staff must be taken into consideration in order
to accommodate religious and/or cultural needs.
IMPLEMENTATION 45
Implementation
Roles and Responsibilities – The school board is encouraged to:

School Board • involve a broad range of representatives
School boards are required to ensure that (e.g., school board staff, principals, board
all food and beverages offered for sale on of health, school council members,
school premises, for school purposes, meet food service providers) in the planning,
the requirements of the School Food and implementation and monitoring of
Beverage Policy, including the nutrition the policy
standards, by September 1, 2011. • promote the use of the Foundations for
The successful implementation of the School a Healthy School framework to establish a
Food and Beverage Policy requires strong comprehensive approach to healthy eating
commitment and leadership from the school • communicate the requirements of
board. School boards are encouraged the policy to all groups or individuals
to designate a representative to take involved in the sale of food and/or
responsibility for the planning, implementation beverages in schools
and monitoring of the School Food and
Beverage Policy and ensuring all schools • offer, when available and where possible,
comply with the policy. food and beverages that are produced
in Ontario
The school board is responsible for: • adopt environmentally friendly practices
(e.g., reduce food waste, reuse containers,
• providing training to school board staff,
recycle food scraps)
school principals and individuals involved
in the implementation to establish a • celebrate and communicate successes
common understanding of the School throughout the implementation process
Food and Beverage Policy • inform principals that offering food or
• ensuring that existing school board beverages as a reward or as an incentive
policies/guidelines and resources related to for good behaviour, achievement, or
the sale of food and beverages in schools participation is to be avoided.
meet the requirements of the policy
• ensuring all contracts related to the sale
of food and beverages meet the
requirements of the policy
• monitoring each school’s compliance
with the policy.

Implementation
Implementation Committee – School Board

An implementation committee can assist with the planning, implementation and monitoring
of the School Food and Beverage Policy. This committee can help to:
• conduct a board-wide needs assessment (Appendix 13)
• develop an implementation plan (Appendix 14)
• provide regular updates to school board staff
• plan and/or coordinate training for school principals.
When setting up an implementation committee, you can build on existing committees related
to healthy eating and/or food and beverage sales or establish a new committee for the School
Food and Beverage Policy.
The committee can be made up of a broad range of representatives, including:
• school board staff
• principals
• teachers
• school staff
• students
• parents
• public health staff
• food service providers
• other community partners (e.g., local universities or colleges that offer programs
related to healthy schools and/or healthy eating).
The following could be used for the first school board implementation meeting:
School Board Implementation Committee – Sample Agenda (Appendix 12).
Tip
The school board implementation committee may coordinate regular meetings
with a representative from each school’s committee to communicate the
school board plans for implementation, share resources and keep the schools
up to date on the implementation process. Such meetings also provide the
school committee representatives with an opportunity to share successful
practices and identify successes and challenges with implementation.
IMPLEMENTATION 47
Implementation
IMPLEMENTATION PLAN – SCHOOL BOARD

Conduct a Board-Wide Needs Assessment
Before developing your school board implementation plan, conduct a needs assessment
at both the school board level (e.g., contacts with food service providers) and the school
level (e.g., current status of food and beverages offered for sale in schools).
The following can be used to help assess the food and beverages offered for sale in schools:
• the School Inventory will assist with identifying the venues, programs, and events where
food and beverages are offered for sale in each school (Appendix 11).
Develop an Implementation Plan

An implementation plan provides the school board with a map to follow to meet the
requirements of the School Food and Beverage Policy. The plan should identify priority areas,
implementation activities, timelines, and the resources required. It is important for the school
board to share its implementation plan with all principals and school board staff.
The following can be used to develop a school board plan:

• a School Board Implementation Plan to be completed by the implementation
committee (Appendix 14).

Implementation
Roles and Responsibilities – The principal is encouraged to:

Schools • involve a broad range of representatives
The school principal is required to ensure (e.g., teachers, school staff, students,
that all Ministry of Education policies are parents, board of health, food service
implemented in the school. It is important providers, other community partners)
that the principal be involved in the planning, in the planning, implementation and
implementation, and monitoring of the School monitoring of the policy
Food and Beverage Policy. • use the Foundations for a Healthy School
framework to establish a comprehensive
The principal is responsible for: approach to healthy eating in the school
• providing training for school staff, school • communicate the requirements of the
council members and school community policy to all groups or individuals involved
members involved in the sale of food in the sale of food and/or beverages in
and beverages in the school to establish the school
a common understanding of the School
• offer, when available and where possible,
Food and Beverage Policy
food and beverages that are produced
• ensuring that existing school policies/ in Ontario
guidelines and resources related to the
• adopt environmentally friendly practices
sale of food and beverages in schools
(e.g., reduce food waste, reuse containers,
meet the requirements of the policy
recycle food scraps)
• assessing and tracking compliance in each
• celebrate and communicate successes
venue, program and event where food
throughout the implementation process
and/or beverages are sold
• avoid offering food or beverages as
• communicating the status of compliance
a reward or as an incentive for good
with the policy to the school board.
behaviour, achievement, or participation
• support teachers in providing consistent
messaging about healthy eating through
curriculum instruction
• provide necessary resources for teachers,
school staff, volunteers, school council
members, and parents.
IMPLEMENTATION 49
Implementation
Implementation Committee – When setting up an implementation

Schools committee, the principal can build on existing
committees related to healthy schools and/or
An implementation committee can assist with
healthy eating in the school (e.g., healthy
the planning, implementation and monitoring
schools committee, divisional teams, school
of the School Food and Beverage Policy.
improvement teams, school council) or
This committee can help to:
establish a new committee to look specifically
• conduct a school needs assessment at the implementation of the School Food and
(Appendix 13) Beverage Policy.
• develop an implementation plan
(Appendix 18) The following can be used by the school
implementation committee:
• provide regular updates to school staff,
school council members and school • School Implementation Committee –
board staff Sample Agenda (Appendix 15)
• host an information session outlining • Invitation to Participate in the School
the requirements of the School Food Food and Beverage Implementation
and Beverage Policy (e.g., as part of a Committee – Sample (Appendix 16).
parent open house, curriculum night
or school council meeting)
• support ongoing communication
and celebration.
The committee can be made up of a broad

range of representatives, including:
• teachers
• school staff
• students
• parents
• public health staff
• food service providers
• other community partners
(e.g., local universities or colleges that
offer programs related to healthy schools
and/or healthy eating).

Implementation
IMPLEMENTATION PLAN – SCHOOLS

Conduct a School Needs Assessment
Before developing a school implementation plan, it is important to understand what food
and beverages are currently being offered for sale in the school (e.g., identify venues, programs
and events where food and beverages are sold, determine compliance with 80/20 rule).
The following can be used to help assess food and beverage sales in your school:
• a Special Event Tracker can be filled out to identify which days in the school will be
identified as special-event days (Appendix 23)
• a Venues, Programs and Events Assessment Tool for school principals and other individuals
responsible for the sale of food and beverages in the school. This tool will help to determine
if the venues, programs and events comply with the School Food and Beverage Policy
(Appendix 10)
• a School Survey for individuals involved in the sale of food and beverages in the school,
to identify their needs to successfully implement the School Food and Beverage Policy
(Appendix 17)
• a School Assessment to confirm that each venue, program and event complies with the
requirements of the School Food and Beverage Policy – the school survey will provide
specific information to assist with this scan (Appendix 13).
Develop an Implementation Plan

Implementation plans provide a map to follow to help school staff, school council members,
students, parents, and others involved in the sale of food and beverages to learn about, adapt to,
and embrace the healthy changes to the food and beverages offered for sale in the school. The
plan should identify priority areas, implementation activities, timelines, and the resources required.
• a sample School Implementation Plan can be used to develop a school plan
(Appendix 18).
IMPLEMENTATION 51
PRACTICES TO SUPPORT
IMPLEMENTATION
PRACTICES TO SUPPORT
IMPLEMENTATION
Practices to Support Implementation
Take a Comprehensive Approach
The school food and beverage policy constitutes a comprehensive approach to the
sale of food and beverages in schools province-wide. The implementation of this policy
is another important step in creating healthier schools in Ontario.
– School Food and Beverage Policy, p. 2
A comprehensive approach to implementation will help reinforce the key concepts taught
through the curriculum, provide opportunities for students to extend their learning through
school-sponsored activities, engage community partners, and ensure the requirements of the
School Food and Beverage Policy are met. To implement the School Food and Beverage Policy,
school boards and principals are encouraged to take a comprehensive approach to healthy eating.
The Foundations for a Healthy School framework • Use local and school-wide examples
(Appendix 19) helps school boards and when teaching curriculum concepts
principals with the implementation of the related to healthy eating.
policy in a coordinated, integrated and holistic
way. It identifies four components that
• Identify the venues, programs, and events
where food and beverages are offered
together represent a comprehensive approach
for sale in the school. School boards can
to creating a healthy school:
also encourage principals to apply the
• Quality instruction and programs requirements of the School Food and
• Healthy physical environment Beverage Policy to food and beverages
• Supportive social environment provided to students.
• Community partnerships
• Engage a broad range of representatives in
planning, implementation and monitoring.
Practices that can help establish
a comprehensive approach: • Monitor and review the school
board/school implementation plan.
• Use the Foundations for a Healthy School
framework in the planning process to help
understand the scope of initiatives related
to healthy eating in the school.
• Develop an implementation plan that
provides information and direction for
school staff and volunteers involved with
the sale of food and beverages
in the school.
• Identify the resources that are available
to support implementation.

Establish a Healthy Eating Environment
A healthy school environment enhances student learning and success, and enhances
students’ social and emotional well-being. Schools have an important role to play in
helping students lead healthier lives, including teaching students the skills to make
healthy choices and reinforcing those lessons through school practices.
– School Food and Beverage Policy, p.1
The school environment influences students’ attitudes, preferences, and behaviours. Research
shows that when nutritionally inadequate food and beverages are available and promoted at
school every day, even alongside healthier food and beverages, it becomes difficult for students
to have a healthy diet.5 It is important to establish a healthy eating environment in the school
that teaches and models healthy eating behaviours.
A healthy eating environment reinforces the key messages of the School Food and
Beverage Policy and offers students an opportunity to practice the skills they have learned
in the curriculum.
Practices that can help reinforce a healthy eating environment:
• Seek input from students, staff, parents, and community partners when determining which
food and beverages to offer for sale in the school, taking into consideration the diversity
of the school population.
• Establish a healthy eating committee for students to share their thoughts about the healthy
eating environment of the school and the implementation of the policy.
• Reinforce healthy eating messages taught through the curriculum by:
• providing healthy food and beverages for school and classroom celebrations and/or events
• ensuring that food or beverages are not used as rewards or incentives.
• Include hand washing as part of daily routines.
• Choose fundraising activities that are unrelated to food or that meet the requirements
of the School Food and Beverage Policy.
WWW
The Healthy Schools Recognition Program promotes and celebrates
healthy behaviours and practices in Ontario’s schools. Pledge to take on
a healthy eating activity at your school – and receive recognition for it.
For more information about this program, visit
www.ontario.ca/healthyschools
5 Dietitians of Canada, “School Food and Nutrition Recommendations for Ontario Ministry of Education Regarding Snacks and
Beverages Dispensed by Vending Machines,” p. 3, published with Ontario Ministry of Education, Policy/Program Memorandum
No. 135, “Healthy Foods and Beverages in Elementary School Vending Machines,” October 20, 2004.

Align with the Curriculum
The School Food and Beverage Policy reinforces the knowledge, skills, and attitudes
regarding healthy eating that are developed through the various subjects and
disciplines in the Ontario curriculum.
Learning about healthy eating and nutrition is highly relevant to students’ current and future
health. Students benefit most when the information they are learning in the classroom is
reinforced in the school, through school policies and guidelines, school-related activities and
the behaviours and practices modelled in the school. The curriculum helps students to take
personal responsibility for making healthy food choices.
Curriculum expectations related to healthy eating and nutrition appear in the following subject
area curricula:
Subject/Course/Program Grades Location in the Curriculum

Practices that can help connect the healthy When selecting resources to support the
eating messages in the curriculum with the implementation of the School Food and
School Food and Beverage Policy: Beverage Policy, school boards and schools
should ensure that the content of the
• Plan and implement curriculum lessons
resources is aligned with the:
that connect the information from
the policy to the expectations in • School Food and Beverage Policy
the curriculum.
• expectations in the Ontario curriculum
• Provide hands-on experiences to help
• messaging in Canada’s Food Guide.
students make real connections between
what they learn in the classroom and their
own lives.
• Identify areas where healthy eating and
nutrition can be integrated into other
areas of the curriculum and make linkages
between the knowledge and skills being
learned.
• Take the opportunity to discuss topics
related to healthy eating and nutrition as
they come up in the classroom. This
provides an environment where students
feel comfortable to ask questions and
make real connections between what they
learn in the classroom and their own lives.
• Involve students in promoting key
messages related to healthy eating
(e.g., announcements, posters, class
presentations).

Work with Community Partners
School boards and schools are encouraged to continue to work with students,
parents, school staff, community members, public health professionals, and food
service providers to ensure that appropriate strategies are in place to implement
the nutrition standards outlined in this memorandum.
The implementation plan should include ways to communicate with all individuals involved
in the sale of food and beverages in the school (e.g., food service providers, volunteers, parents,
school council members, school staff, local business) to ensure that they are aware of the
requirements of the policy.
Practices that can help develop and sustain community partnerships:

• Engage public health personnel or your public health unit early in the process.
• Include healthy eating, the School Food and Beverage Policy, and special-event days
on the school council agenda.
• Meet with volunteers responsible for and/or involved in the sale of food and beverages
to ensure that they are aware of the policy requirements.
• Provide volunteers with the necessary resources to assess a venue, program or event
to ensure that it meets the requirements of the policy (Appendix 10).
• When selecting food service providers, ensure that information in Requests for Proposals
is consistent with the School Food and Beverage Policy.
• Discuss the requirements of the policy with food service providers.
• Confirm with food service providers that they are in compliance (Sample Letter
of Compliance in Appendix 20).

Provide Ongoing Communication • Make a presentation to school staff and

the school council. Such presentations
The school board and the principal are
can be incorporated into other board
encouraged to communicate information
and school events.
regarding the School Food and Beverage
Policy to all staff, students, parents, community • Display information about the School
partners, food service providers and other Food and Beverage Policy and healthy
members of the community throughout the eating on a bulletin board in the school
planning, implementation, and monitoring or on the school board/school website.
process.
• Provide regular updates on the
implementation status and next steps
Practices that can help communicate at staff and divisional/subject area
the policy and implementation plan: department meetings and school
• Send out an introductory letter to parents council meetings.
outlining the policy and the school • Take time throughout the year to identify
board’s/school’s implementation plans. achievements and celebrate successes
• Include key messages about the policy (e.g., designate a healthy food day in the
and healthy eating in the school newsletter school/school board website, have a
and/or website (Sample Newsletter/ healthy family dinner night to raise funds
Website Article Appendix 21). for the school, submit an article to the
local paper, invite a local chef in to
demonstrate food preparation).

MONITORING
MONITORING
Monitoring
School boards are responsible for monitoring the implementation of the nutrition
standards set out in the School Food and Beverage Policy.
Monitoring should be a part of your school board and school implementation plan.
Implementation should be ongoing so that a principal can confirm with the school board
that their school complies with the School Food and Beverage Policy.
Practices to support monitoring:

• Outline the school board’s implementation plan and expectations to school principals.
• Communicate regularly with your superintendent.
• Discuss current status and next steps at principal meetings.
MONITORING 59
GLOSSARY AND APPENDICES
Glossary
Term Definition
% Daily Value (DV) The % Daily Value (DV) is a simple benchmark for
evaluating the nutrient content of food quickly and easily.
The % DV can be used to determine whether there is a lot
or a little of a nutrient in a serving of the food and to
compare food products and beverages.6
Anaphylactic Any food has the potential to cause anaphylaxis. Currently,

Causative Agents in Canada, the following nine food account for more than
90% of all reactions: milk, eggs, peanuts, tree nuts, shellfish,
fish, soy, sesame seeds, and wheat.7
Caffeine A chemical that acts as a stimulant and a diuretic (increases

urine flow). It is found naturally in coffee beans, tea leaves,
cocoa beans (chocolate) and kola nuts (cola), and is added
to soft drinks, food, and medicines.8
Calcium An important mineral for building bone density, preventing

bone loss and treating osteoporosis. Calcium also regulates
the heartbeat, helps with blood clotting and makes muscles
contract. Milk products, fortified soy beverages, dark-green
leafy vegetables, and almonds are all sources of calcium.9
Canada’s Food Guide Developed by Health Canada, Canada’s Food Guide

defines and promotes healthy eating for Canadians. It
describes what amounts of food people need and what
types of food are part of a healthy eating pattern.
For more information, visit
http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php
Confectionery In general, these are food items not identified with one of
the four food groups in Canada’s Food Guide (e.g., candy,
chocolate, licorice, gum). These products generally contain
few or no essential nutrients and/or contain high amounts
of fat, sugar, and/or sodium.
These products are not permitted for sale in schools.
6 Health Canada (2009). Frequently Asked Questions about Nutrition Labelling.

Available at http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/educat/te_quest-eng.php#a13
7 Health Canada (2009). It’s Your Health – Food Allergies.
Available at http://www.hc-sc.gc.ca/hl-vs/alt_formats/pacrb-dgapcr/pdf/iyh-vsv/food-aliment/allerg-eng.pdf
8 EatRight Ontario (2009). Glossary of Terms. Available at http://www.eatrightontario.ca/en/Glossary.aspx?letter=c
9 Ibid.
GLOSSARY AND APPENDICES 61

Glossary
Term Definition
Energy Drinks Energy drinks are meant to supply mental and physical
stimulation for a short period of time. They usually contain
caffeine, taurine (an amino acid, one of the building blocks
of protein), and glucuronolactone, a carbohydrate.10
Unlike most food and beverages, energy drinks are regulated
as Natural Health Products. Not all energy drinks for sale
have been evaluated by Health Canada. If the energy drink
has a NPN (Natural Health Product Number), it has been
evaluated. Side effects such as rapid heart rate and increases
in blood pressure have been reported. Health Canada
cautions that children and pregnant or breastfeeding
women should avoid energy drinks.11
These products are not permitted for sale in schools.
Food Choices A food choice is a specific type of food that is offered

for sale. Examples of food choices are:
• 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.
• A whole grain bun is one food choice and a white
(enriched) bun is another food choice.
However, five apples of the same variety (e.g., five Empire
apples) are not considered five food choices. They would
be considered one food choice for the purposes of
calculating the 80/20 rule.
10 Health Canada (2009). It’s Your Health – Safe Use of Energy Drinks.
Available at http://www.hc-sc.gc.ca/hl-vs/alt_formats/pacrb-dgapcr/pdf/iyh-vsv/prod/energy-energie-eng.pdf
11 Dietitians of Canada (2009). Energy Drinks –What you need to know.
Available at http://www.dietitians.ca/resources/resourcesearch.asp?fn=view&contentid=5799&resource_resourcetype=FAQ
(Frequently%20asked%20question)%20&resource_language=English

Glossary
Term Definition
Food Label A food label is a means of communicating product information

between buyers and sellers. It is one of the primary means by
which consumers differentiate between individual foods and
brands to make informed purchasing choices.
It provides basic product information (including common
name, list of ingredients, net quantity, durable life date,
grade/quality, country of origin and name and address
of manufacturer, dealer or importer).
With certain exceptions, all food labels must contain a
Nutrition Facts table and an ingredient list. Health Canada
and the Canadian Food Inspection Agency (CFIA) carry
joint responsibility for federal food labelling policies in
Canada under the Food and Drug Act.12
Ingredient List The ingredient list is mandatory on pre-packaged food.

All of the ingredients for a food are listed in descending
order by weight. The list of ingredients is also a source
of information for people who want to avoid certain
ingredients or verify the presence of an ingredient in a food.13
Major Ingredients For the purposes of the School Food and Beverage Policy,
2010, major ingredients are any products that are identified
in one of the food groups (i.e.,Vegetables and Fruit, Grain
Products, Milk and Alternatives, Meat and Alternatives)
or beverage groups, unless used in limited amounts as defined
in the Miscellaneous Items group in the nutrition standards.
All pizza toppings are considered major ingredients.
12 Canadian Food Inspection Agency (2007). Guide to Food Labelling and Advertising, s.1.4.
Available at http://www.inspection.gc.ca/english/fssa/labeti/guide/ch1e.shtml
13 Health Canada (2009). Interactive Nutrition Label: Get the Facts.
Available at http://www.hc-sc.gc.ca/fn-an/alt_formats/hpfb-dgpsa/pdf/label-etiquet/inl-eni-eng.pdf

Glossary
Term Definition
Minor Ingredient For the purposes of the School Food and Beverage Policy,
2010 minor ingredients are typically used as dressings,
condiments and gravies. These ingredients can be used but
only in limited amounts, as defined in the Miscellaneous
Items group in the nutrition standards.
Miscellaneous Items For the purposes of the School Food and Beverage Policy,
2010, miscellaneous items are considered to be products
that are used in limited amounts (e.g., condiments, sauces,
dips, oils, dressings) or not permitted for sale in schools
(i.e., confectionery).
Mixed Dishes Products in this category contain more than one major
ingredient (e.g., pizza, pasta, soup, salads, sandwiches).
Nutrition criteria have been set out for “Mixed Dishes With
a Nutrition Facts Table” and “Mixed Dishes Without a
Nutrition Facts Table” under the nutrition standards for food.
Not Permitted For Sale 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). Food and beverages in this category
must not be sold in schools.
Nutrition Facts Table The Nutrition Facts table is mandatory on pre-packaged

food, with some exemptions. The Nutrition Facts table
has a consistent format and provides information on
calories and 13 nutrients, including fat, saturated fat, trans
fat, cholesterol, sodium, carbohydrates, fibre, sugars, protein,
vitamin A, vitamin C, calcium and iron.14
Saturated Fat Saturated fat is found in products made from animals, such
as fatty cuts of meat, poultry with the skin, lard, higher fat
milk, cheese and yogurt. Saturated fat is also found in some
vegetable oils, including coconut and palm kernel oils.15
Sell Less Products in this category may have slightly higher amounts
of fat, sugar, and/or sodium than food and beverages in
the Sell Most category. They 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.
14 Health Canada (2007). Nutrition Labelling.

Available at http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/educat/te_quest-eng.php#a1
15 EatRight Ontario (2009). Facts on Fats. Available at http://www.eatrightontario.ca/en/viewdocument.aspx?id=57

Glossary
Term Definition
Sell Most 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. They 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.
Special-Event Days A school principal, in consultation with the school council,

may designate up to ten days (or fewer, as determined
by the school board) as special-event days on which food
and beverages sold in schools would be exempt from
the nutrition standards. Principals are also encouraged
to consult with their students in making these decisions.
Schools are encouraged to consider selling food and
beverages that meet the nutrition standards or using
non-food-related items for all celebrations.
Sugar Sugars are carbohydrates. Look for other words for sugar
in the ingredient list, such as glucose, fructose, sucrose,
dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey,
and concentrated fruit juice. Added sugars are defined
as sugars or syrups that are added to food during
processing or preparation. Naturally occurring sugars
include sugars present in milk (i.e., lactose) and fruit (e.g.,
fructose). Added sugars are not chemically different from
naturally occurring sugars. Many food and beverages that
are major sources of added sugars have lower nutrient
densities compared with food and beverages that are major
sources of naturally occurring sugars.16
Trans Fat A specific type of fat that is formed when liquid fats are
made into solid fats by the addition of hydrogen atoms
through a process called hydrogenation. Small amounts
of trans fats are found naturally in certain animal-based
products. Consumption of trans fat can increase your risk
of developing heart disease.17
School boards must comply with Ontario Regulation
200/08, “Trans Fat Standards.”
16 Institute of Medicine of the National Academies (2006). Dietary Reference Intakes:The essential guide to nutrient requirements. Part II:
Energy, macronutrients, water and physical activity – Dietary Carbohydrates: Sugars and Starches, p. 104. The National Academies
Press: Washington, D.C.
17 EatRight Ontario (2009). Glossary of Terms. Available at http://www.eatrightontario.ca/en/Glossary.aspx?letter=t

Appendices
APPENDIX 1: SCHOOL FOOD AND BEVERAGE POLICY
Ministry of Education Policy/Program

Memorandum
No. 150
Date of Issue: October 4, 2010 Effective: Until revoked
or modified
Subject: SCHOOL FOOD AND BEVERAGE POLICY
Application: Directors of Education
Supervisory Officers and Secretary-Treasurers of School Authorities
Principals of Elementary Schools
Principals of Secondary Schools
Principals of Provincial and Demonstration Schools
Reference: This memorandum replaces Policy/Program Memorandum No. 150,
January 15, 2010.
INTRODUCTION
The Ontario government is committed to making schools healthier places for students in order to establish the
conditions needed to realize the potential of all students. A healthy school environment enhances student learning
and success, and enhances students’ social and emotional well-being. Schools have an important role to play in
helping students lead healthier lives, including teaching students the skills to make healthy choices and reinforcing
those lessons through school practices.
The purpose of this memorandum is to set out nutrition standards for food and beverages sold in publicly funded
elementary and secondary schools in Ontario.
APPLICATION
School boards1 are required to ensure that all food and beverages sold on school premises for school purposes
meet the requirements of this memorandum, including the nutrition standards set out in the Appendix to this
memorandum, by September 1, 2011. The nutrition standards apply to all food and beverages sold 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, sports events).
The standards do not apply to food and beverages that are:
• offered in schools to students at no cost;
• brought from home or purchased off school premises and are not for resale in schools;
• available for purchase during field trips off school premises;
• 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.
1. In this memorandum, school board(s) and board(s) refer to district school boards and school authorities.

Appendices
Appendix 1 (continued)

Memorandum
Page 2 No. 150
LEGISLATIVE AUTHORITY
Paragraphs 29.3 and 29.4 of subsection 8(1) of the Education Act provide the Minister of Education with the
authority to establish a policy with respect to nutrition standards for food and beverages and for any ingredient
contained in food and beverages provided on school premises or in connection with a school-related activity,
and to require school boards to comply with the policy.
RATIONALE FOR A SCHOOL FOOD AND BEVERAGE POLICY
The school food and beverage policy contributes to improved education and health outcomes for all students.
Research shows that “health and education success are intertwined: schools cannot achieve their primary mission
of education if students are not healthy”2 and that “healthy eating patterns in childhood and adolescence promote
optimal childhood health, growth, and intellectual development”.3
The school environment profoundly influences students’ attitudes, preferences, and behaviours. Research also
shows that when nutritionally inadequate food and beverages are available and promoted at school every day,
even along with healthier food and beverages, it becomes increasingly difficult for students to have a healthy diet.4
The implementation of the school food and beverage policy in Ontario’s publicly funded schools will contribute
to reducing students’ risk of developing serious, chronic diseases, such as heart disease, type 2 diabetes, and certain
types of cancer.
The school food and beverage policy constitutes a comprehensive approach to the sale of food and beverages
in schools province-wide. The implementation of this policy is another important step in creating healthier schools
in Ontario.5 It also reinforces the knowledge, skills, and attitudes regarding healthy eating that are developed
through the various subjects and disciplines in the Ontario curriculum.
2. M. M. Storey, M. S. Nanney, and M. B. Schwartz, “Schools and Obesity Prevention: Creating School Environments and Policies to Promote
Healthy Eating and Physical Activity”, The Milbank Quarterly, 87(1), (2009), p. 72.
3. Centers for Disease Control and Prevention, Guidelines for School Health Programs to Promote Lifelong Healthy Eating, MMWR 1996;45 (No. RR-9), p. 1.
4. Dietitians of Canada, “School Food and Nutrition Recommendations for Ontario Ministry of Education Regarding Snacks and Beverages
Dispensed by Vending Machines”, p. 3, published with Ontario Ministry of Education, Policy/Program Memorandum No. 135, “Healthy Foods
and Beverages in Elementary School Vending Machines”, October 20, 2004.
5. For further information, see Foundations for a Healthy School, at www.ontario.ca/healthyschools

Appendices

Memorandum
Page 3 No. 150
NUTRITION STANDARDS
The nutrition standards embody the principles of healthy eating outlined in Canada’s Food Guide, and are
intended to ensure that the food and beverages sold in schools contribute to students’ healthy growth and
development. The nutrition standards for food and beverages are set out within the following two sections:
Nutrition Standards for Food. Food is divided into “Vegetables and Fruit”, “Grain Products”, “Milk and
Alternatives”, and “Meat and Alternatives”, following Canada’s Food Guide. There are also “Mixed Dishes”,
for products that contain more than one major ingredient (e.g., pizza, pasta, soup, salads, and sandwiches),
and “Miscellaneous Items”, for items that are to be used in limited amounts (e.g., condiments, sauces, dips,
oils, dressings) and for confectionery, which is not permitted for sale (e.g., candy, chocolate).
Nutrition Standards for Beverages. Standards for beverages are provided separately for elementary
schools and secondary schools.
The above two sections outline nutrition criteria6 that food and beverages must meet in order to be sold
in schools. The nutrition criteria are provided in the following categories:
Sell Most (≥ 80%). 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. They must make up at least 80 per cent
of all food choices7 that are available for sale in all venues, through all programs, and at all events. The same
requirement applies to beverage choices. 8
Sell Less (≤ 20%). Products in this category may have slightly higher amounts of fat, sugar, and/or sodium
than food and beverages in the “Sell Most” category. They must make up no more than 20 per cent of all
food choices that are available for sale in all venues, through all programs, and at all events. The same
requirement applies to beverage choices.
Not Permitted for Sale. 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).
Food and beverages in this category may not be sold in schools.
Often a type of food or beverage (e.g., bread, meat, cheese) will fit in all three of the above categories,
depending on its nutritional value. To determine whether a specific product may be sold in schools, it is
6. The nutrition criteria are based on scientific research, on the Canadian Food Inspection Agency’s Guide to Labelling and Advertising
(http://www.inspection.gc.ca/english/fssa/labeti/guide/toce.shtml), on a cross-jurisdiction scan, and on market research on available
food and beverage products.
7. The following are examples of food choices: a bran muffin is one food choice and a banana muffin is another food choice; an apple is
one food choice and an orange is another food choice.
8. The following are examples of beverage choices: plain milk is one beverage choice and chocolate milk is another beverage choice;
orange juice is one beverage choice and apple juice is another beverage choice.

Appendices

Memorandum
Page 4 No. 150
necessary to read the information on the food label – particularly the Nutrition Facts table and the
ingredient list – and compare this information with the nutrition criteria.
Food should always be prepared in a healthy way – that is, using cooking methods that require little or
no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting,
steaming, or stir-frying.
EXEMPTION FOR SPECIAL-EVENT DAYS

The school principal may designate up to ten days (or fewer, as determined by the school board) during
the school year as special-event days on which food and beverages sold in schools would be exempt from
the nutrition standards outlined in this memorandum. The school principal must consult with the school
council prior to designating a day as a special-event day. School principals are encouraged to consult with
their students in making these decisions.
Notwithstanding this exemption, on special-event days, schools are encouraged to sell food and beverages
that meet the nutrition standards set out in this memorandum.
ADDITIONAL REQUIREMENTS
The following requirements must also be met:
• School boards must comply with Ontario Regulation 200/08, “Trans Fat Standards”, and any other
applicable regulations made under the Education Act.
• Food and beverages must be prepared, served, and stored in accordance with Regulation 562,
“Food Premises”, as amended, made under the Health Protection and Promotion Act.
• The diversity of students and staff must be taken into consideration in order to accommodate religious
and/or cultural needs.
PRACTICES FOR CONSIDERATION

Boards and schools should take into consideration the following when food or beverages are sold
or provided in schools:
• Offer, when available and where possible, food and beverages that are 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.

Appendices

Memorandum
Page 5 No. 150
IMPLEMENTATION AND MONITORING
Any existing school board policies or guidelines related to food and beverages sold in schools must be in
accordance with this memorandum. The ministry recognizes that there may be differences in approaches
and implementation at the local level. School boards and schools are encouraged to continue to work with
students, parents, school staff, community members, public health professionals, and food service providers
to ensure that appropriate strategies are in place to implement this memorandum.
School boards are encouraged to consult with their board of health to implement the nutrition standards.
Under Ontario Public Health Standards, 2008, boards of health have a mandate to work with school
boards and schools on healthy eating in schools.
School boards are responsible for monitoring the implementation of this memorandum.
At the end of the 2010–11 school year, school boards will be required to attest that they will be in full
compliance with this memorandum on September 1, 2011.
For more information on support that is available to assist with implementation,

see www.ontario.ca/healthyschools

APPENDIX: NUTRITION STANDARDS FOR ONTARIO SCHOOLS
Read the information on the food label – particularly the Nutrition Facts table and the ingredient list – and compare this information
with the nutrition criteria outlined below in order to determine whether a food or beverage may be sold at the school.
Products in the “Sell Most” category must make up at least 80 per cent of all food choices and at least 80 per cent of all beverage choices that
are available for sale in all venues, through all programs, and at all events on school premises.
Products in the “Sell Less” category must make up no more than 20 per cent of all food choices and no more than 20 per cent
of all beverage choices that are available for sale in all venues, through all programs, and at all events on school premises.
Nutrition Standards for Food

All food sold in schools must meet the standards set out in Ontario Regulation 200/08, “Trans Fat Standards”, made under the Education Act.
VEGETABLES AND FRUIT

• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label.
• See the section “Nutrition Standards for Beverages” for the nutrition criteria for vegetable and fruit juices and juice blends.
• Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium,
such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.
Fresh, Frozen, Vegetable or fruit is the first item Vegetable or fruit is the first item Sugar** is the first item on the
Canned, and on the ingredient list on the ingredient list ingredient list
Dried Vegetables and Fat: ≤ 3g and Fat: ≤ 5g or Fat: > 5g
and Fruit and Sodium: ≤ 360mg and Saturated fat: ≤ 2g or Saturated fat: > 2g
and Sodium: ≤ 480mg or Sodium: > 480mg
Examples:
• Fresh or frozen vegetables with little Examples: Examples:
or no added salt • Some dried fruit and 100% fruit leathers • Vegetable and fruit products prepared
• Fresh or frozen fruit with no added sugar • Lightly seasoned or sauced vegetables with higher amounts of fat, sugar, and/
• Canned vegetables and fruit or salt, including deep-fried vegetables
• Canned fruit packed in juice or light syrup • Some prepared mixed vegetables • Some packaged frozen and deep-fried
• Unsweetened apple sauce potato products, including hash
• Some low-fat frozen potato products, browns and French fries
including French fries • Some fruit snacks made with juice
• Some dried fruit and 100% fruit leathers* (e.g., gummies, fruit rolls)

Appendices
71
72
Appendices
Canned Tomatoes Fat: ≤ 3g Fat: > 3g

and Tomato-Based and Sodium: ≤ 480mg or Sodium: > 480mg
Products
Examples: Examples:
• Some whole, crushed, or diced tomatoes • Whole, crushed, or diced tomatoes that
• Some pasta sauce are higher in fat or sodium
• Pasta sauce that is higher in fat or
sodium
Vegetable and Fat: ≤ 3g Fat: ≤ 5g Fat: > 5g

Fruit Chips and Sodium: ≤ 240mg and Saturated fat: ≤ 2g or Saturated fat: > 2g
• Some lower-fat, lower-sodium vegetable • Some vegetable chips (e.g., potato, carrot) • Some vegetable chips that are higher
chips (e.g., potato, carrot) • Some fruit chips (e.g., banana, apple, pear) in fat or sodium
• Some lower-fat, lower-sodium fruit chips • Some fruit chips that are higher in fat
(e.g., banana, apple, pear) or sodium

*Food high in sugars and starches (natural or added) can leave particles clinging to the teeth and put dental health at risk.Vegetable and fruit choices of particular concern
include fruit leathers, dried fruit, and chips (potato or other). It is suggested that these foods be eaten only at meal times and that foods that clear quickly from the mouth
be eaten at snack times, such as fresh (raw or cooked), canned, or frozen vegetables or fruit.
**Look for other words for sugar, such as glucose, fructose, sucrose, dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey, and concentrated fruit juice.
GRAIN PRODUCTS
• Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such
as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.
Bread Whole grain is the first item Saturated fat: ≤ 2g Saturated fat: > 2g
on the ingredient list and Sodium: ≤ 480mg or Sodium: > 480mg
and Saturated fat: ≤ 2g
and Sodium: ≤ 240mg Examples: Examples:
• White (enriched) breads, including buns, • White breads that are higher in fat
and Fibre: ≥ 2g
bagels, English muffins, rolls, naan, pitas, or sodium
Examples: tortillas, chapattis, rotis, bannock • Some cheese breads, scones,
• Whole grain breads, including buns, bagels, • White (enriched) pizza dough and biscuits
English muffins, rolls, naan, pitas, tortillas,
chapattis, rotis, bannock
• Whole grain pizza dough and flatbread
Pasta, Rice, Fat: ≤ 3g Fat: ≤ 5g Fat: > 5g

and Other Grains and Saturated fat: ≤ 2g and Saturated fat: ≤ 2g or Saturated fat: > 2g
and Sodium: ≤ 240mg and Sodium: ≤ 480mg or Sodium: > 480mg
• Whole wheat or white (enriched) pasta, • Some pasta, rice, and other grains • Some pasta, rice, and other grains
including couscous that are higher in fat, saturated fat,
• White, brown, and wild rice, rice noodles, or sodium
and soba noodles
• Quinoa, bulgur, wheat berries, spelt, and
other whole grains
Baked Goods Fat: ≤ 5g Fat: ≤ 10g Fat: > 10g

and Saturated fat: ≤ 2g and Saturated fat: ≤ 2g or Saturated fat: > 2g
and Fibre: ≥ 2g and Fibre: ≥ 2g or Fibre: < 2g
• Some muffins, cookies, • Some muffins, cookies, grain based • Most croissants, danishes, cakes,
grain based bars bars, snacks doughnuts, pies, turnovers, pastries

• Some whole grain waffles • Some waffles and pancakes • Some cookies and squares
and pancakes
Appendices
73
74
Appendices
Grain-Based Snacks Fat: ≤ 3g Fat: ≤ 5g Fat: > 5g

and Saturated fat: ≤ 2g and Saturated fat: ≤ 2g or Saturated fat: > 2g
• Some whole grain crackers, pita chips, • Some crackers, pretzels, and popcorn • Crackers, pretzels, and popcorn higher
and flatbreads in fat and sodium
• Some packaged crackers and popcorn • Most corn chips and other snack mixes
Cereals Whole grain is the first item Whole grain is not the first item
on the ingredient list on the ingredient list

and Saturated fat: ≤ 2g or Saturated fat: > 2g
and Fibre: ≥ 2g or Fibre: < 2g
Examples: Examples:
• Some breakfast cereals, including • Some breakfast cereals
oatmeal, some granola, and cold
cereals containing fibre

MILK AND ALTERNATIVES
• See the section “Nutrition Standards for Beverages” for the nutrition criteria for fluid milk and fluid milk alternatives.
Yogurt/Kefir Fat: ≤ 3.25% M.F.* or ≤ 3g Fat: > 3.25% M.F. or > 3g
Examples: Examples:
• Plain and flavoured yogurt, yogurt tubes • Yogurt higher in fat, such as Balkan-style
Cheese** Fat: ≤ 20% M.F. Sodium: ≤ 480mg Sodium: > 480mg

and Sodium: ≤ 360mg and Calcium: ≥ 15% DV or Calcium: < 15% DV
and Calcium: ≥ 15% DV***
Examples: Examples:
Examples: • Most hard and soft, non- processed • Some processed cheese products
• Cheeses lower in fat and sodium, cheese, including cheddar, mozzarella, • Most cream cheese
including part-skim mozzarella, light brick, parmesan, some feta, Monterey jack,
cheddar, some Swiss and ricotta havarti, and gouda; cottage cheese, cheese
curds, and cheese strings
Milk-Based Desserts Fat: ≤ 5g Fat: > 5g

Examples: Examples:
• Some frozen yogurt, puddings, custards, • Some puddings
ice milk, gelato • Most frozen desserts high in fat
and sugar, including ice cream, ice
cream bars, ice cream cakes, and
ice cream sandwiches
*M.F. = Milk Fat. The amount can be found on the front of the food label.
**Encourage selection of lower-fat cheese options.
***DV = Daily Value.

Appendices
75
76
MEAT AND ALTERNATIVES
• Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label.
Appendices
Fresh and Fat: ≤ 10g Fat: ≤ 14g Fat: > 14g
Frozen Meat and Sodium: ≤ 480mg and Sodium: ≤ 480mg or Sodium: > 480mg
• Extra-lean ground meat • Lean ground meat • Meat that contains higher amounts of
• Lean beef, goat, lamb, pork, or poultry • Beef, goat, lamb, pork, or poultry fat or sodium, including chicken wings,
• Some breaded chicken strips and nuggets • Some breaded chicken strips and nuggets bacon, pork and beef ribs
• Some lean meatballs • Some meatballs • Some wieners
• Some lean hamburger patties • Some hamburger patties • Most pepperoni sticks
• Most beef/turkey jerk products
Deli (Sandwich) Meat Fat: ≤ 5g Fat: ≤ 5g Fat: > 5g

• Some lean deli meat • Some lean deli meat • Deli meat higher in fat or sodium
Fish Fat: ≤ 8g Fat: ≤ 12g Fat: > 12g

• Fresh, frozen, or canned fish • Some frozen, breaded fish (e.g., fish sticks) • Some breaded or battered fish
• Fresh, frozen, or canned fish higher in added fat or sodium
• Fresh or frozen fish with a higher
mercury content*
Eggs Fat: ≤ 7g Fat: > 7g

Nuts, Protein Butters, Not coated with candy, chocolate, sugar, or Coated with candy, chocolate, sugar,
and Seeds yogurt and/or yogurt
Examples: Examples:
• Nut, legume, and seed butters, including • Coated nuts
peanut, almond, walnut, soy, sesame, and • Some roasted and salted nuts
sunflower
• Nuts and seeds, including almonds,
walnuts, peanuts, sunflower seeds, pumpkin
seeds (papitas)
Meat Alternatives, Fat: ≤ 8g Fat: > 8g

such as Tofu, Beans, and Sodium: ≤ 480mg or Sodium: > 480mg
and Lentils and Protein: ≥ 10g or Protein: < 10g
Examples: Examples:
• Some vegetarian burgers, simulated meat • Some vegetarian products high in sodium
strips, veggie meatballs, veggie ground • Some meat alternatives that are higher
round, veggie wieners and sausages, tofu in fat or sodium or lower in protein
and tempeh
• Beans and lentils
*Certain types of fish may contain levels of mercury that can be harmful to human health. Fish caught in local lakes and streams may have different levels of mercury from
those found in stores. Canned “light” tuna contains less mercury than “white” or “albacore” tuna, and salmon generally has low levels of mercury. See Health Canada’s web-
site for continually updated information and a list of fish with low levels of mercury, at http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/environ/mercur/cons-adv-etud-eng.php

Appendices
77
78
MIXED DISHES
Note: Mixed dishes are products that contain more than one major ingredient.
Mixed Dishes With a Nutrition Facts Table

• Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list provided by the supplier.
Appendices
• Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat
or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir-frying.
Entrées Fat: ≤ 10g Fat: ≤ 15g Fat: > 15g

(e.g., frozen pizza, and Saturated fat: ≤ 5g and Saturated fat: ≤ 7g or Saturated fat: > 7g
sandwiches, pasta, and Sodium: ≤ 960mg and Sodium: ≤ 960mg or Sodium: > 960mg
hot dogs) and Fibre: ≥ 2g and Fibre: ≥ 2g or Fibre: < 2g
and Protein: ≥ 10g and Protein: ≥ 7g or Protein: < 7g
Soups Fat: ≤ 3g Fat: ≤ 5g Fat: > 5g
and Sodium: ≤ 720mg and Saturated fat: ≤ 2g or Saturated fat: > 2g
and Fibre: ≥ 2g and Sodium: ≤ 720mg or Sodium: > 720mg

Side Dishes Fat: ≤ 5g Fat: ≤ 7g Fat: > 7g
(e.g., grain and/or and Saturated fat: ≤ 2g and Saturated fat: ≤ 2g or Saturated fat: > 2g
vegetable salads) and Sodium: ≤ 360mg and Sodium: ≤ 360mg or Sodium: > 360mg
and Fibre: ≥ 2g
Mixed Dishes (continued)
Mixed Dishes Without a Nutrition Facts Table

• For every ingredient used, refer to the nutrition criteria in this appendix for the appropriate food groups.
Entrées All major ingredients* are from the One or more major ingredients are from Cannot be sold if prepared with any
(e.g., pizza, sandwiches, “Sell Most ” category. the “Sell Less ” category. ingredients from the “Not Permitted
pasta, hot dogs) for Sale” category.
Soups All major ingredients* are from the One or more major ingredients are from Cannot be sold if prepared with any
“Sell Most ” category. the “Sell Less ” category. ingredients from the “Not Permitted
for Sale” category.
Side Dishes All major ingredients* are from the One or more major ingredients are from Cannot be sold if prepared with any
(e.g., grain and/or “Sell Most ” category. the “Sell Less ” category. ingredients from the “Not Permitted
vegetable salads) for Sale” category.
*A major ingredient is any product that is identified in one of the food groups set out in the nutrition standards – that is,Vegetables and Fruit, Grain Products, Milk
and Alternatives, and Meat and Alternatives. All pizza toppings are considered major ingredients.

Appendices
79
80
MISCELLANEOUS ITEMS
Minor Ingredients
Appendices
• The following are considered minor ingredients and are to be used in limited amounts, as defined under “Serving Size”.
• Choose products that are lower in fat and/or sodium.
Ingredients Serving Size
Condiments and Spreads ≤ 15ml (1 tbsp)
Gravies and Sauces ≤ 60ml (4 tbsp)

Dips ≤ 30ml (2 tbsp)
Fats ≤ 5ml (1 tsp)
Oils and Dressings ≤ 15ml (1 tbsp)
Other (e.g., chocolate chips, coconut, olives, parmesan cheese) ≤ 15ml (1 tbsp)

Not Permitted for Sale: Confectionery (Examples)
Candy
Chocolate
Energy bars
Licorice
Gum
Gummies
Popsicles and freezies, if not prepared with 100% juice
Nutrition Standards for Beverages
Separate beverage standards are provided for elementary and secondary schools.
All beverages sold in schools must meet the standards set out in Ontario Regulation 200/08, “Trans Fat Standards”, made under the Education Act.
Beverages – Elementary Schools

Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label.
Water Plain
Milk and Milk-Based Fat: ≤ 2% M.F.* or ≤ 5g Fat: > 2% M.F. or > 5g

Beverages and Sugar: ≤ 28g or Sugar: > 28g
(Plain or Flavoured) and Calcium: ≥ 25% DV** or Calcium: < 25% DV
and Container size: ≤ 250ml or Container size: > 250ml
Yogurt Drinks Fat: ≤ 3.25% M.F. or ≤ 3g Fat: > 3.25% M.F. or > 3g
Soy/Milk Alternative Fortified with calcium and vitamin D Unfortified
Beverages and Container size: ≤ 250ml or Container size: > 250ml
Hot Chocolate Fat: ≤ 2% M.F. or ≤ 5g Fat: > 2% M.F. or > 5g
and Sugar: ≤ 28g or Sugar: > 28g
Coffee and Tea All Coffee and Tea
Iced Tea All Iced Tea
Other Beverages All Other Beverages
(e.g., soft drinks; flavoured
water; “juice-ades”, such

as lemonade, limeade)
Appendices
*M.F. = Milk Fat. The amount can be found on the front of the food label.
**DV = Daily Value.
81
82
Beverages – Secondary Schools
Appendices

Water Plain
Milk* and Milk-Based Fat: ≤ 2% M.F.** or ≤ 5g Fat: > 2% M.F. or > 5g
Beverages and Sugar: ≤ 28g or Sugar: > 28g
(Plain or Flavoured) and Calcium: ≥ 25% DV*** or Calcium: < 25% DV
Yogurt Drinks Fat: ≤ 3.25% M.F. or ≤ 3g Fat: > 3.25% M.F. or > 3g
Soy/Milk Alternative Fortified with calcium and vitamin D Unfortified

Beverages
Hot Chocolate Fat: ≤ 2% M.F. or ≤ 5g Fat: > 2% M.F. or > 5g

and Sugar: ≤ 28g or Sugar: > 28g
Coffee and Tea Decaffeinated Caffeinated

Iced Tea Calories: ≤ 40 Calories: > 40
and Decaffeinated or Caffeinated

Other Beverages Calories: ≤ 40 Calories: > 40
(e.g., soft drinks; flavoured and Caffeine-free or with caffeine
water; “juice-ades”, such as
lemonade, limeade)
* Milk can be sold in containers that hold multiple servings.

** M.F. = Milk Fat. The amount can be found on the front of the food label.
Appendices
APPENDIX 2: TRANS FAT STANDARDS (O.Reg. 200/08)
ONTARIO REGULATION
made under the
EDUCATION ACT
TRANS FAT STANDARDS
Trans fat prohibition

1. (1) A board shall ensure that the trans fat content of a vegetable oil or soft, spreadable
margarine offered for sale in a school of the board, or used as an ingredient in the preparation, in
a school of the board, of a food or beverage offered for sale in the school, does not exceed 2 per
cent of the total fat content.
(2) A board shall ensure that the trans fat content of any food, beverage or ingredient,
other than vegetable oil or soft, spreadable margarine, offered for sale in a school of the board,
or used as an ingredient in the preparation, in a school of the board, of a food or beverage of-
fered for sale in the school, does not exceed 5 per cent of the total fat content.
Exemptions from the trans fat requirements

2. (1) The requirements regarding trans fat content set out in section 1 do not apply to
the board in respect of a food, beverage or ingredient,
(a) in which the trans fat originates exclusively from ruminant meat or dairy products;
(b) offered for sale to a person who is on school premises for a purpose other than a
school purpose; or
(c) offered for sale at a school on a day that is designated by the principal of the school
as a special event day for the school.
(2) The principal of a school shall solicit the views of the school council with respect to
the designation of special event days for the school.
(3) The maximum number of days in the school year that may be designated as special
event days for a school is the lesser of 10 and the number determined by the board for the pur-
pose, if any.
Commencement
3.This Regulation comes into force on September 1, 2008.

Appendices
APPENDIX 3: CALCULATING TRANS FAT

Trans Fat Standards (O.Reg. 200/08)
Any food, beverage or ingredient offered for sale in a school or used as an ingredient in the
preparation must meet the following prescribed amounts of trans fat:
• The trans fat content does not exceed 2% of the total fat content for vegetable oil or
soft, spreadable margarine
• The trans fat content does not exceed 5% of the total fat content for any food, beverage or
ingredient, other than vegetable oil or soft, spreadable margarine
Calculating trans fat amounts

Read the Nutrition Facts table and use the following formula to determine the % fat from trans fat.
Trans (g)
Formula: X 100 = % of total fat from trans fat
Fat (g)
Example
Product A: Product B:
Apple Fritter (Large Donut) Banana Walnut Muffin
Nutrition Facts Nutrition Facts
Per 1 (227 g) Per 1 (120 g)
Amount % Daily Value Amount % Daily Value
Calories 780 Calories 460
Fat 37g 57% Fat 21g 5%
Saturated 8 g 40% Saturated 4 g 3%
+ Trans 11g + Trans 1g
Cholesterol 0 mg 0% Cholesterol 70 mg 0%
Sodium 830 mg 35% Sodium 350 mg 24%
Carbohydrate 109 g 36% Carbohydrate 61 g 16%
Fibre 11 g Fibre 2 g 26%
Sugars 34 g Sugars 40 g
Protein 11g Protein 6g
Vitamin A 10% Vitamin C 0% Vitamin A 2% Vitamin C 10%
Calcium 20% Iron 50% Calcium 6% Iron 10%
Calculation: Calculation:
Trans 11 g Trans 1 g
= 0.30 X 100 = 30% = 0.048 X 100 = 4.8%
Fat 37 g Fat 21 g
Therefore, 30% of the total fat content is Therefore, 4.8% of the total fat content is
trans fat. Product A does not meet the trans fat. Product B meets the trans fat
trans fat standard because it exceeds 5% of standard because it is does not exceed 5% of
the total fat content that has been set for the total fat content for any food, beverage
any food, beverage or ingredient. or ingredient.

Appendices
Products* that may contain trans fat
• Spreads: Hydrogenated (hard) margarine and shortening

• Baked goods: Doughnuts, muffins, cakes, pastries, cookies, tortillas, pies and tarts
• Packaged snacks: Chips, crackers, microwave popcorn, granola/cereal bars, wafers
and pudding cups
• Breaded and deep fried food: Chicken nuggets and burgers, fish sticks, onion rings,
hash browns, dumplings and French fries
• Ready-to-eat and frozen food: Quiches, burritos, pizza, pizza pockets, egg rolls, meat
or vegetable pies or pastries, breakfast sandwiches, waffles, toaster pastries and frozen
potato products
• Convenience food: Taco shells, pie crust, pancake and waffle mixes, muffin and cake
mixes, icing, instant soups and noodle kits, gravy mixes, whipped toppings, ready to
bake dough, puff pastry, hot chocolate mix and coffee whitener
*Not all of these products contain trans fat. Many food companies are removing trans fat
from food products. It is important to read the Nutrition Facts table to determine if a
food contains trans fat. Look for products with 0 g of Trans.

Appendices
APPENDIX 4: A-Z FOOD AND BEVERAGE LIST

– Group – Sub-Group Reference
Almond butter Meat and Alternatives Nuts, Protein Butters, and Seeds 23
Bacon Meat and Alternatives Fresh and Frozen Meat 22
Bagels Grain Products Bread 17
Bannock Grain Products Bread 17
Beans, any variety Meat and Alternatives Meat Alternatives 23
Beef jerky Meat and Alternatives Fresh and Frozen Meat 22
Beef, any variety Meat and Alternatives Fresh and Frozen Meat 22
Biscuits, any variety Grain Products Bread 17
Bread, any variety Grain Products Bread 17
Brownies Grain Products Baked Goods 18
Bulgur Grain Products Pasta, Rice, and Other Grains 17
Butter Miscellaneous Items Minor Ingredient, Fats 30
Cake Grain Products Baked Goods 18
Candy Miscellaneous Items Confectionery – Not Permitted for Sale 30
Mixed Dishes With a
Casseroles Entrées 26
Nutrition Facts Table
Cereal bars, any variety Grain Products Baked Goods 18
Cereal, any variety Grain Products Cereals 18
Chapatti Grain Products Bread 17
Cheese, any variety Milk and Alternatives Cheese 20
Chicken, breaded Meat and Alternatives Fresh and Frozen Meat 22
Chicken, fresh or frozen Meat and Alternatives Fresh and Frozen Meat 22
Mixed Dishes With a
Chilli Entrées 26
Chocolate bars Miscellaneous Items Confectionery – Not Permitted for Sale 30
Chocolate chips Miscellaneous Items Minor Ingredient, Other 30
Coffee Beverages Coffee/Tea 32, 33
Cookies, any variety Grain Products Baked Goods 18
Corn chips Grain Products Grain-Based Snacks 18
Couscous Grain Products Pasta, Rice, and Other Grains 17
Crackers, any variety Grain Products Grain-Based Snacks 18
Cream cheese Miscellaneous Items Minor Ingredient, Condiments and Spreads 30
Croissants Grain Products Baked Goods 18

Appendices

Danishes Grain Products Baked Goods 18
Deli meat, any variety Meat and Alternatives Deli (Sandwich) Meat 22
Dip, any variety Miscellaneous Items Minor Ingredient, Dips 30
Doughnuts Grain Products Baked Goods 18
Eggs Meat and Alternatives Eggs 22
Energy bars Miscellaneous Items Confectionery – Not Permitted for Sale 30
Energy drinks Beverages Energy Drinks – Not Permitted for Sale 32,33
English muffin Grain Products Bread 17
Fish, breaded Meat and Alternatives Fish 22
Fish, fresh, frozen or canned Meat and Alternatives Fish 22
Freezies Miscellaneous Items Confectionery – Not Permitted for Sale 30
Fruit chips Vegetables and Fruit Vegetable and Fruit Chips 15
Fruit, canned Vegetables and Fruit 15
Fruit, dried Vegetables and Fruit 15
Fruit, fresh or frozen Vegetables and Fruit 15
Fruit snacks Fresh, Frozen, Canned, and Dried
(e.g., leathers) Vegetables and Fruit
Mixed Dishes With a
Grain-based salad Side Dishes 26
Granola Grain Products Cereals 18
Granola bars, any variety Grain Products Baked Goods 18
Minor Ingredient, Gravies
Gravy Miscellaneous Items 30
and Sauces
Ground meat, any variety Meat and Alternatives Fresh and Frozen Meat 22
Hamburger Meat and Alternatives Fresh and Frozen Meat 22
Honey Miscellaneous Items Minor Ingredient, Condiments and Spreads 30
Hot chocolate Beverages Hot Chocolate 32, 33
Hummus Miscellaneous Items Minor Ingredient, Dips 30
Ice cream Milk and Alternatives Milk-Based Desserts 20
Iced tea Beverages Iced Tea 32,33

Appendices
Jam Miscellaneous Items Minor Ingredient, Condiments and Spreads 30
Mixed Dishes With a Nutrition Entrées
Jamaican patties 26
Facts Table
Jellies Miscellaneous Items Minor Ingredient, Condiments and Spreads 30
Juice, fruit Beverages Juices or Blends: Vegetable or Fruit 32, 33
Juice, vegetable Beverages Juices or Blends: Vegetable or Fruit 32, 33
Kefir Milk and Alternatives Yogurt/Kefir 20
Ketchup Miscellaneous Items Minor Ingredient, Condiments and Spreads 30
Lamb Meat and Alternatives Fresh and Frozen Meat 22
Mixed Dishes With a Nutrition Entrées
Lasagne 26
Facts Table
Legumes, any variety Meat and Alternatives Meat Alternatives 23
Lemonade Beverages Other Beverages 32, 33
Lentils, any variety Meat and Alternatives Meat Alternatives 23
Limeade Beverages Other Beverages 32, 33
Margarine Miscellaneous Items Minor Ingredient, Fats 30
Minor Ingredient, Oils
Mayonnaise Miscellaneous Items 30
and Dressings
Meatballs Meat and Alternatives Fresh and Frozen Meat 22
Milk, any variety Beverages Milk and Milk-Based Beverages 32, 33
Milkshakes, any variety Beverages Milk and Milk-Based Beverages 32, 33
Muffins, any variety Grain Products Baked Goods 18
Mustard Miscellaneous Items Minor Ingredient, Condiments and Spreads 30
Naan Grain Products Bread 17
Nuts Meat and Alternatives Nuts, Protein Butters, and Seeds 23
Oatmeal Grain Products Cereals 18
Oil, any variety Miscellaneous Items Minor Ingredient, Oils and Dressings 30
Pancakes Grain Products Baked Goods 18
Parmesan cheese Miscellaneous Items Minor Ingredient, Other 30
Pasta Grain Products Pasta, Rice, and Other Grains 17
Mixed Dishes With a Nutrition Side Dishes
Pasta salad 26
Facts Table
Pasta sauce, cream-based Miscellaneous Items Minor Ingredient, Gravies and Sauces 30
Canned Tomato and
Pasta sauce, tomato-based Vegetables and Fruit 15
Tomato-Based Products

Appendices
Pastries Grain Products Baked Goods 18
Peanut butter Meat and Alternatives Nuts, Protein Butters, and Seeds 23
Peanuts Meat and Alternatives Nuts, Protein Butters, and Seeds 23
Pepperoni sticks Meat and Alternatives Fresh and Frozen Meat 22
Pickles Vegetables and Fruit 15
Pies/Tarts Grain Products Baked Goods 18
Pita Grain Products Bread 17
Pita chips Grain Products Grain-Based Snacks 18
Mixed Dishes With a
Pizza Entrées 26
Pizza dough or crust Grain Products Bread 17
Canned Tomato and
Pizza sauce Vegetables and Fruit 15
Pop, any flavour Beverages Other Beverages 32, 33
Popcorn Grain Products Grain-Based Snacks 18
Popsicles, any flavour Miscellaneous Items Confectionery – Not Permitted for Sale 30
Pork, any variety Meat and Alternatives Fresh and Frozen Meat 22
Mixed Dishes With a
Pot pie, any variety Entrées 26
Potato chips Vegetables and Fruit Vegetable and Fruit Chips 15
Potatoes Vegetables and Fruit 15
Pretzels Grain Products Grain-Based Snacks 18
Pudding, any variety Milk and Alternatives Milk-Based Desserts 20
Mixed Dishes With a
Quiche Entrées 26
Quinoa Grain Products Pasta, Rice, and Other Grains 17
Raisins Vegetables and Fruit 15
Rice beverage, any flavour Beverages Soy/Milk Alternative Beverages 32, 33
Rice cakes, any flavour Grain Products Grain-Based Snacks 18
Rice noodles Grain Products Pasta, Rice, and Other Grains 17
Rice, any variety Grain Products Pasta, Rice, and Other Grains 17
Roti Grain Products Bread 17

Appendices
Salad dressing, cream-based Miscellaneous Items Minor Ingredient, Oils and Dressings 30
Salad dressing, oil-based Miscellaneous Items Minor Ingredient, Oils and Dressings 30
Salsa Miscellaneous Items Minor Ingredient, Gravies and Sauces 30
Mixed Dishes With a Entrées
Sandwiches 26
Sauce, any variety Miscellaneous Items Minor Ingredient, Gravies and Sauces 30
Scones Grain Products Bread 17
Seed butter Meat and Alternatives Nuts, Protein Butters, and Seeds 23
Seeds Meat and Alternatives Nuts, Protein Butters, and Seeds 23
Soba noodles Grain Products Pasta, Rice, and Other Grains 17
Mixed Dishes With a
Soup Soup 26
Soy beverage Beverages Soy/Milk Alternative Beverages 32, 33
Soy butter Meat and Alternatives Nuts, Protein Butters, and Seeds 23
Sports drinks Beverages Sports Drinks – Not Permitted for Sale 32, 33
Mixed Dishes With a
Stew Entrées 26
Sundaes Milk and Alternatives Milk-Based Desserts 20
Taco shell Grain Products Bread 17
Tea Beverages Coffee/ Tea 32, 33
Tempeh Meat and Alternatives Meat Alternatives 23
Tofu Meat and Alternatives Meat Alternatives 23
Canned Tomato and
Tomato sauce Vegetables and Fruit 15
Canned Tomato and
Tomatoes, canned Vegetables and Fruit 15
Tortilla Grain Products Bread 17
Turkey, fresh Meat and Alternatives Fresh and Frozen Meat 22
Turkey, jerky Meat and Alternatives Fresh and Frozen Meat 22
Vegetable chips Vegetables and Fruit Vegetable and Fruit Chips 15
Mixed Dishes With a
Vegetable-based salad Side Dishes 26
Vegetables, canned, any variety Fresh, Frozen and Canned Vegetables
(not tomatoes) and Fruit

Appendices
Vegetables, fresh or frozen, Fresh, Frozen and Canned Vegetables
any variety and Fruit
Vegetarian burgers, meatballs or Meat and Alternatives Meat Alternatives 23
ground round
Vegetarian simulated meat strips Meat and Alternatives Meat Alternatives 23
Waffles Grain Products Baked goods 18
Water, flavoured Beverages Other Beverages 32,33
Water, plain Beverages Water 32, 33
Water, vitamin, any flavour Beverages Other Beverages 32, 33
Wieners, beef, pork, chicken or Meat and Alternatives Fresh and Frozen Meat 22
turkey
Wieners, vegetarian Meat and Alternatives Meat Alternatives 23
Yogurt Milk and Alternatives Yogurt/Kefir 20
Yogurt, drink, any flavour Beverages Yogurt/Kefir 32, 33
Yogurt, frozen Milk and Alternatives Milk-Based Desserts 20

Appendices
APPENDIX 5: CAFETERIA FOOD SERVICE PROVIDER CHECKLIST

School and school board representatives are encouraged to meet as required with their cafeteria
food service provider to ensure compliance with the School Food and Beverage Policy.
Collaboration with your cafeteria food service provider will facilitate positive changes in the
cafeteria to comply with the policy.
The following sample checklist includes questions and considerations when selecting a food
service provider.
Does your menu comply with the nutrition standards as set out YES NO
in the School Food and Beverage Policy?
Has your menu been reviewed by a Registered Dietitian? YES NO
Will your menu identify food and beverages that are Sell Most YES NO
and Sell Less?
Are you available to meet to review cafeteria operations, YES NO

including participating in developing an implementation plan for
the cafeteria?
Will you provide training for your staff to ensure that they YES NO
understand the nutrition standards and how to apply them to
the food and beverages offered for sale in the cafeteria?
When feasible and in season, do you sell food that has been YES NO
grown and/or produced in Ontario?
Do you use environmentally friendly practices (e.g., reduce food YES NO

waste, reuse containers, recycle food scraps)?
Will you sign a letter to guarantee compliance with the School YES NO
Food and Beverage Policy?

Appendices
APPENDIX 6: CATERER CHECKLIST

School and school board representatives are encouraged to meet as required with their
caterer(s) to ensure compliance with the School Food and Beverage Policy.
Collaboration with your caterer will facilitate positive changes in order to comply
with the policy.
The following sample checklist includes questions and considerations when selecting a food
service provider.
Does your menu comply with the nutrition standards as set out YES NO
in the School Food and Beverage Policy?
Has your menu been reviewed by a Registered Dietitian? YES NO
Will your menu identify food and beverages that are Sell Most YES NO
and Sell Less?
Will you provide training for your staff to ensure that they YES NO
understand the nutrition standards and how to apply them to
the food and beverages catered to the school?
When feasible and in season, do you sell food that has been YES NO
grown and/or produced in Ontario?
Do you use environmentally friendly practices (e.g., reduce food YES NO

waste, reuse containers, recycle food scraps)?
Will you sign a letter to guarantee compliance with the YES NO

School Food and Beverage Policy?

Appendices
APPENDIX 7: SCHOOL EVENT MENU IDEAS

Use this chart to help select food and beverages to sell at school events. These are only
examples; you are required to assess each food and beverage against the nutrition criteria. There
must be a minimum of 80% of food and beverages from the Sell Most category and a maximum of
20% of food and beverages from the Sell Less category. Food and beverages from the Not
Permitted for Sale category must not be offered for sale.
Sell Most Sell Less
• Whole grain wraps, bagels, bread • Enriched white wraps, bread, bagels,
and buns buns or pitas
• Pizza on whole wheat crust with • Pizza on white crust with vegetable and
vegetable and lean meat toppings lean meat toppings
• Fresh fruit and/or fruit salad • Sweetened frozen or canned fruit
• Unsweetened canned fruit • Processed cheese slices
• Fresh vegetables • Cheese strings
• Lower-fat cheese strings • Fruit-filled bars (e.g., fig)
• Hummus dip • Plain soda crackers and melba toast
• Lean deli meat, e.g., turkey, ham, roast • Plain popcorn
beef slices for making wraps or
sandwiches
• Yogurt
• Whole grain crackers, melba toast,
crisp bread
• Plain or flavoured milk
• 100% fruit juice
Note: These are only examples. It is important to read the Nutrition Facts table for each
product since the same food or beverages could fit into all three categories.
Adapted with permission from: Ontario Society of Nutrition Professionals in Public Health (2007). Creating a Healthy School Nutrition
Environment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary
Schools in Creating a Healthy Nutrition Environment.

Appendices
APPENDIX 8: TIPS FOR SELECTING HEALTHY FOOD

AND BEVERAGES FOR TUCK SHOPS /CANTEENS
Use these charts to help select healthier food and beverages to sell in your tuck shop/canteen.
Ensure that at least 80% of the food and beverages available for sale are from the Sell Most
category and that a minimum 20% of the food and beverages for sale are from the Sell Less
category. Food and beverages from the Not Permitted for Sale category must not be offered for
sale in tuck shops/canteens.
The charts below provide examples of food and beverages that may be sold in a tuck shop/canteen.
You are required to assess each food and beverage against the nutrition standards.
Examples of food for your school tuck shop/canteen:

Elementary and Secondary Schools
Sell Most Sell Less
• Whole grain wraps, bagels, bread, buns • Enriched white or flavoured wraps,
• Fresh fruit bread, and bagels, buns, pitas
• Fruit salad • Cheese strings
• Unsweetened canned fruit • Plain soda crackers
• Frozen fruit (no added sugar) • Milk puddings
• Fresh vegetables • Plain popcorn
• Raisins (no added sugar) • Salted nuts
• Plain dried fruit (no added sugar) • Salted seeds
• Low-fat cheese strings • Salted soy ‘nuts’
• Hummus • Salted and roasted legumes
• Yogurt • Baked potato chips
• Whole grain crackers, melba toast, • Baked tortilla chips
crisp bread • Lower-salt pretzels
• Unsalted nuts
• Unsalted seeds
• Unsalted soy ‘nuts’
• Unsalted roasted legumes
• Trail mix
• Dried fruit bars
• Granola bars
• Cereal bars
Environment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary
Schools in Creating a Healthy Nutrition Environment.

Appendices
Examples of beverages for your school tuck shop /canteen:
Elementary Schools
Sell Most Sell Less
• Bottled water There are no Sell Less beverage choices

• Milk (2%, 1% or skim) (≤ 250 ml) for elementary schools.
• Chocolate milk (2%, 1% or skim)
(≤ 250 ml)
• Hot chocolate prepared with milk
(2%, 1% or skim) (≤ 250 ml)
• Fortified soy beverages (≤ 250 ml)
• Yogurt drink (≤ 250 ml)
• 100% fruit juice/blend (≤ 250 ml)
• 100% vegetable juice/blend (≤ 250 ml)
Examples of beverages for your school tuck shop/canteen:

Secondary Schools
Sell Most Sell Less
• Bottled water • Decaffeinated coffee or tea

• Milk (2%, 1% or skim) • Low-calorie, decaffeinated iced tea
• Hot chocolate prepared with milk • Low-calorie, caffeine-free pop, flavoured
(2%, 1% or skim) water or fruit drinks
• Chocolate milk (2%, 1% or skim)
• Fortified soy beverages
• Yogurt drink
• 100% fruit juice/blend
• 100% vegetable juice/blend
Environment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary Schools
in Creating a Healthy Nutrition Environment.

Appendices
APPENDIX 9: WE’RE TUCKING INTO HEALTHY GRUB!

(NEWSLETTER INSERT)
As part of our school’s ongoing effort to promote healthy eating and to comply with the Ministry
of Education’s School Food and Beverage Policy, we have been working with students, parents, and
the staff to improve the nutritional value of food and beverages for sale in our [insert venue].
We are going to start selling a variety of healthier options, such as fruit and baked chips. These
changes will make it easier for students to choose healthy food and beverages and will help them
practise what they learn in the classroom about healthy eating.
We are excited that the tuck shop/canteen allows students to buy a great variety of healthy food
and beverages…for energy and refreshment! We are making healthy eating easy!
As usual, any healthy food or beverage ideas are welcome!
For more information, please contact [insert name] at [insert phone number].
Environment (CHSNE) Health Unit Collaboration – Nutrition Tools for Schools: A Toolkit for Ontario Health Units to Support Elementary Schools
in Creating a Healthy Nutrition Environment.

Appendices
APPENDIX 10: VENUES, PROGRAMS AND EVENTS

ASSESSMENT TOOL
Fill out one of these forms for each program, venue and event where food and/or beverages are
offered for sale.
Part A – Information
Date of Analysis: _________________________________________________________
Contact: ________________________________________________________________
Are you assessing a (check one): Program, Venue or Event
Name of Program/Venue/Event: _____________________________________________
Category Rating
Not Permitted
Product Name Description Group Sell Most Sell Less
for Sale

Appendices
Part B – Beverage Inventory and Category
Category Rating
Not Permitted
Product Name Description Group Sell Most Sell Less
for Sale
Part C – Assessment
Food Choices Beverage Choices
Total number of choices = ______ Total number of choices = ______

Sell Most choices = ______ = ______% Sell Most choices = ______ = ______%
Not Permitted for Sale choices = _______ Not Permitted for Sale choices = _______
Does the program, venue or event comply with the School Food and Beverage Policy?
Yes No
Part D – Next Steps

If No, outline below your next steps to comply with the School Food and Beverage Policy.

Appendices
APPENDIX 11: SCHOOL INVENTORY OF FOOD AND BEVERAGES

OFFERED FOR SALE
School Name: ________________________________________________________________

Complete the inventory below of the food and beverages offered for sale in your school.
This will provide an inventory for the school board to assist with the implementation of
the School Food and Beverage Policy.
Are food and beverages offered Provider (if applicable)

for sale in the venue, program,
event listed?
Venue
Cafeteria Yes No
Canteen Yes No
Tuck Shop Yes No
Vending Machines Yes No
Other ______________ Yes No
Program
Catered Lunch Yes No
Lunch Program Yes No
(e.g., pizza day, hot dog day)
Curriculum Program Yes No

Milk Program Yes No
Other ______________ Yes No
Event
Winter Carnival Yes No
Fun Fair Yes No
Family Dinner Night Yes No
Meet the Teacher Night Yes No
Bake Sale/Popcorn Sale Yes No
Graduation Yes No
Performances Yes No
Sporting Events Yes No
Other ______________ Yes No
Principal Signature Date

Appendices
APPENDIX 12: SCHOOL BOARD IMPLEMENTATION COMMITTEE –

SAMPLE AGENDA
Date: _________________________________ Time: _________________________________
Location: ______________________________ Chair: _________________________________
Meeting Goals:
Participants will:
> become familiar with the requirements of the School Food and Beverage Policy
> understand existing school board policies related to the food and beverages offered for
sale in schools
> clarify the role of the committee
> discuss next steps.
Handouts: School Food and Beverage Policy (Ministry of Education, 2010)
AGENDA
Possible agenda items include:

1. Welcome and Opening Remarks
2. School Board Implementation Plan
3. School Food and Beverage Presentation
4. Role of the Committee
Possible areas of focus for the committee:
a. identify the current status of the food and beverages offered for sale in the schools
b. develop an implementation plan
c. share successful practices for implementation
d. monitor the implementation status throughout the year
e. other (school board can add other areas)
5. Existing School Board Policies/Guidelines
Identify any existing school board policies or guidelines related to the food and beverages
offered for sale in schools and how they compare to the School Food and Beverage Policy
6. Current Status of Implementation
School Assessment (Appendix 13)
7. Next Steps
8. Date, Time, Location of Next Meeting
9. Adjournment

Appendices
APPENDIX 13: SCHOOL ASSESSMENT
School Name: ______________________________________ Date: _______________

School Food and Beverage Contact Person: ____________________________________
Contact Information: ______________________________________________________
Part A – School Information
1. Does your school have a school implementation team for the School Food and Beverage Policy?
Yes No
2. Do you have any community partnerships established to help implement the School Food
and Beverage Policy?
Yes No
If yes, list who will be involved
__________________________________________________________
___________________________________________________________
___________________________________________________________
3. Has information regarding the School Food and Beverage Policy been communicated to:
a. Staff? Yes No
b. Students? Yes No
c. Parents? Yes No
d. Volunteers? Yes No
4. Has your school included a goal specific to healthy eating in the school improvement plan?
Yes No

Appendices
Part B – Nutrition Standards Requirement
Complete the following assessment for all venues, programs, and events where food and
beverages are sold in your school.
Do items
Are food from the Sell Are food and
Does the
and beverages Most category beverages If the venue, program
venue,
offered for make up a from the Not or event does not
program or
sale in minimum of Permitted for comply, what strategies
event comply
the venue, 80% of the Sale category are in place to ensure
with the
program or food and offered future compliance?
80/20 rule?
event listed? beverage for sale?
choices?
Venue
Cafeteria Yes No Yes No Yes No Yes No
Canteen Yes No Yes No Yes No Yes No
Tuck Shop Yes No Yes No Yes No Yes No
Vending Machines Yes No Yes No Yes No Yes No
Other ______________ Yes No Yes No Yes No Yes No
Program
Catered Lunch Yes No Yes No Yes No Yes No
Lunch Program Yes No Yes No Yes No Yes No

(e.g., pizza day, hot dog day)
Curriculum Program Yes No Yes No Yes No Yes No
Milk Program Yes No Yes No Yes No Yes No
Event
Winter Carnival Yes No Yes No Yes No Yes No
Fun Fair Yes No Yes No Yes No Yes No
Family Dinner Night Yes No Yes No Yes No Yes No
Meet the Teacher Night Yes No Yes No Yes No Yes No
Bake Sale/Popcorn Sale Yes No Yes No Yes No Yes No
Graduation Yes No Yes No Yes No Yes No
Performances Yes No Yes No Yes No Yes No
Sporting Events Yes No Yes No Yes No Yes No

Appendices
Part C – Additional Requirements
Complete the following questions related to the School Food and Beverage Policy.
COMPLIANCE WITH EXISTING If NO, what plans are in place

REGULATIONS AND POLICIES COMPLIANCE to ensure future compliance?
1. Are you in compliance with the Trans Fat

YES NO
Standards regulation?
2. Have you taken into consideration the strategies

developed under your school YES NO
board’s anaphylaxis policy?
3. Are all food and beverages sold in your school

prepared, served and stored in accordance with YES NO
the safe food handling requirements?
4. Do all students have access to drinking

YES NO
water during the school day?
5. How many special-event days have been designated

in your school for the upcoming year?
Note: Maximum of 10 days, or a number fewer,
as determined by the board
6. Was the school council consulted prior

YES NO
to the designation of special-event days?
7. Has the diversity of your students and staff been

considered when deciding the food YES NO
and beverages to sell in your school?
8. Do you have a process in place to

monitor the implementation of the YES NO
School Food and Beverage Policy?

Appendices
Part D – Other Considerations
OTHER CONSIDERATIONS
1. Were healthy alternatives considered for special-event days? YES NO
2. Do the teachers in your school provide the necessary instruction

(e.g., Health and Physical Education, Science, Technology, Social YES NO
Sciences) related to healthy eating and nutrition?
3. Have you consulted with your Board of Health (public health staff)
or other community partners to assist with the implementation YES NO
of the School Food and Beverage Policy?
4. Have you considered environmentally-friendly practices when

determining which food and beverages to sell in your school YES NO
(e.g., excess packaging, ability to recycle)?
5. Have you considered using, when available and where possible,

YES NO
food and beverages that are produced in Ontario?
6. Is safe food handling training available for individuals involved

YES NO
in the preparation and sale of food and beverages in the school?
7. Are only food and beverages from the Sell Most and Sell Less
categories available at classroom celebrations, school events, YES NO
class parties and field trips?
8. Have you considered healthy alternatives for school fundraisers? YES NO
9. Food or beverages are not offered as a reward or incentive

YES NO
for good behaviour, achievement or participation?
10. Have you included parents, volunteers and community partners

in the planning, implementation and monitoring of the School YES NO
Food and Beverage Policy?

106
*The School Board Implementation Plan will help to identify priority areas and activities on which to focus to ensure full implementation of the School Food and Beverage Policy.
School Board: ____________________________________________ Year: ______________
Implementation Committee (list of committee members): _______________________________________________________

Appendices
Priority Area(s): ___________________________________________________________________________________________
Activities: _________________________________________________________________________________________________
Planned Status Indicators of Lead Person/ Timeline: Resources Was the Comments
Activity/Action (check one) Success Contact Short-Term/ Activity
Long-Term Completed?
New YES
initiative NO
Continuation
Revised
YES
New
initiative NO

Continuation
Revised
YES
New
initiative NO
Continuation
Revised
APPENDIX 14: SCHOOL BOARD IMPLEMENTATION PLAN
After you have implemented the activities, reflect on the following questions:
1. Does the priority area selected now meet the requirements of the School Food and Beverage Policy?
2. What successes and/or challenges did you encounter?
3. How do you plan to sustain these activities?
Appendices
APPENDIX 15: SCHOOL IMPLEMENTATION COMMITTEE –

SAMPLE AGENDA
Date: _________________________________ Time: _________________________________
Location: ______________________________ Chair: _________________________________
Meeting Goals:
Participants will:
> become familiar with the requirements of the School Food and Beverage Policy
> understand what food and beverages are offered for sale in the school
> clarify the role of the committee
> discuss next steps.
Handouts: School Food and Beverage Policy (Ministry of Education, 2010)
AGENDA
Possible agenda items include:

1. Welcome and Opening Remarks
2. School Board Implementation Plan
3. School Food and Beverage Presentation
4. Role of the Committee
Possible areas of focus for the committee:
a. identify the current status of the food and beverages sold in the school
b. develop an implementation plan
c. share successful practices for implementation
d. monitor the implementation status throughout the year
e. other (school can add other areas)
5. Existing School Board/School Policies and Guidelines
Identify any existing school board and/or school policies or guidelines related to food and beverages
offered for sale in schools and how they compare to the School Food and Beverage Policy
6. Current Status of Implementation
School Survey (Appendix 17)
7. Next Steps
8. Date, Time, Location of Next Meeting
9. Adjournment

Appendices
APPENDIX 16: INVITATION TO PARTICIPATE IN THE

SCHOOL FOOD AND BEVERAGE POLICY IMPLEMENTATION
COMMITTEE – SAMPLE
Principals are encouraged to complete the invitation letter below with information relevant to their
school and board.
In January 2010, the Ministry of Education announced the School Food and Beverage Policy that
will require all schools in Ontario to comply with the policy by September 1, 2011. This policy
is an important step in creating a healthier school environment. Providing healthy food and
beverages to students can contribute to improved academic and health outcomes.
In order to support the implementation of this new policy, we are inviting parents, volunteers,
and community partners to be part of the School Food and Beverage implementation
committee. The purpose of this committee will be to:
• identify what food and beverages are sold in the school
• develop a school implementation plan
• share successful practices for implementation
• monitor implementation throughout the year
• other [schools can add other areas].
Our school already has a lot of exciting initiatives related to healthy eating. Some of these activities
include: (include examples of curriculum initiatives, clubs and other resources available in the school).
If you have ideas to share, we want to hear from you. If you are interested in joining this
committee or have any ideas about the implementation of the School Food and Beverage Policy,
please contact me at [insert contact information].
Principal’s Signature

Appendices
APPENDIX 17: SCHOOL SURVEY

To be completed by individuals involved in the sale of food and beverages in the school.
Name: _______________________ Current Position: ________________
1. Are you aware of the requirements of the School Food and Beverage Policy?
Yes No
If No, please visit www.ontario.ca/healthyschools before completing the rest of the survey.
2. Identify the venue, program, and/or event in the school where you are involved in
the sale of food and beverages (check all that apply):
Venues
Cafeteria Vending Machine
Canteen Other __________________
Tuck Shop
Programs
Catered Lunch Program Milk Program
Lunch Days Other __________________
Curriculum Program
(e.g., Hospitality and Tourism)
Events
Winter Carnival Graduation
Fun Fair Performances
Family Dinner Night Sporting Events
Meet the Teacher Night Other ___________________
Bake Sale/Popcorn Sale
3. Outline any questions you have about the implementation of the School Food
4. Identify any additional resources you need to fully implement the School Food
5. Would you be interested in joining the school’s implementation committee?

Yes No

110
*The School Implementation Plan is intended to help identify priority areas and activities on which to focus to ensure full implementation of the School Food and Beverage Policy.
School: _____________________________________________________ Board: __________________________________
Implementation Committee (list of committee members): _______________________________________________________

Appendices
Priority Area(s): ___________________________________________________________________________________________
Activities: _________________________________________________________________________________________________
Planned Status Indicators of Lead Person/ Timeline: Resources Was the Comments
Activity/Action (check one) Success Contact Short-Term/ Needed Activity
Long-Term Completed?
New YES
initiative NO
Continuation
Revised
YES
New
initiative NO

Continuation
Revised
YES
New
initiative NO
Continuation
Revised
APPENDIX 18: THE SCHOOL IMPLEMENTATION PLAN
After you have implemented the activities, reflect on the following questions:
1. Does the priority area selected now meet the requirements of the School Food and Beverage Policy?
2. What successes and/or challenges did you encounter?
3. How do you plan to sustain successful activities?
Appendices
APPENDIX 19: FOUNDATIONS FOR A HEALTHY SCHOOL FRAMEWORK
http://www.edu.gov.on.ca/eng/healthyschools/foundations.pdf

Appendices
http://www.edu.gov.on.ca/eng/healthyschools/foundations.pdf

Appendices
APPENDIX 20: SAMPLE LETTER OF COMPLIANCE
Name of Food Service Supplier: ____________________________________________________
Address: _______________________________________________________________________
Contact Name: _________________________________________________________________
Contact Email: ________________________________ Contact Phone #: _________________
We/I, the above named Food Service Supplier, have read and understand the requirements of the
Ministry of Education’s School Food and Beverage Policy.
We/I have assessed the products that we are selling in your school against the requirements of
the School Food and Beverage Policy and confirm that:
At least 80% of all food choices and at least 80% of all beverage choices offered
for sale in any venue, program, or event are from the Sell Most category.
No food or beverages will be sold from the Not Permitted for Sale category.
Please send the signed Letter of Compliance to:

[enter school contact information]
_______________________________________ ________________________________
Signature Date
For the full text copy of the Ministry of Education’s School Food and Beverage Policy, please visit

Appendices
APPENDIX 21: SAMPLE NEWSLETTER/WEBSITE ARTICLE
Setting the standard for healthy eating in school
It’s a fact: a healthy mind depends on a healthy body. Students who eat healthy food
are better prepared to learn and are more likely to succeed in school.
The Ministry of Education has released a new School Food and Beverage Policy that
includes comprehensive nutrition standards.
The policy, which will take effect September 1, 2011, means that all food and beverages
sold in schools will be healthy.
Good health is a prerequisite for good learning. The School Food and Beverage Policy
offers a way to encourage healthy eating in schools, and brighter futures for students.
For more information about Ontario’s healthy schools initiatives, visit

Appendices
APPENDIX 22: SCHOOL BOARD TRACKING SHEET
School Name Elementary/ In compliance If No, explain why

Secondary
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No
Yes No

116
School Name: ____________________________________________ School Year: ______________
Special Event Date Lead Staff/Volunteer Students Involved Comments

Appendices
1.
2.
3.
4.
5.

6.
APPENDIX 23: SPECIAL EVENT TRACKER
7.
8.
9.
10.
Notes
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MINISTRY OF EDUCATION

SCHOOL FOOD AND

SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW 3

NUTRITION STANDARDS FOR FOOD GROUPS 13

NUTRITION STANDARDS FOR BEVERAGE GROUPS 31

HEALTHY VENUES, PROGRAMS AND EVENTS 35

SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

PRACTICES TO SUPPORT IMPLEMENTATION 53

Une publication équivalente est disponible en français sous le titre suivant :

SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

1 Dietitians of Canada, “School Food and Nutrition Recommendations for Ontario

Website and Online Learning Modules

The website also includes:

To access the School Food and Beverage website, visit www.ontario.ca/healthyschools

2 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW 3

Sell Most Sell Less Not Permitted for Sale

Exemption for Special-Event Days

4 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

Practices for Consideration Implementation and Monitoring

SCHOOL FOOD AND BEVERAGE POLICY OVERVIEW 5

Nutrition Standards for Food

Nutrition Standards for Beverages

Sell Most Sell Less Not Permitted for Sale

Steps to Categorizing Food and Beverages

STEP 3 – Compare the relevant information on your product’s food label

8 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

The 80/20 Rule

Sell Most Sell Less Not Permitted for Sale

Food and Beverage Choices

Reading the Nutrition Standards

Food or Beverage Group The Categories

NUTRITIONAL STANDARDS FOR VEGETABLES AND FRUIT

10 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

A-Z Food and Beverage List – Sample

Food or Beverage Nutrition Standards Nutrition Standards Page

Reading a Nutrition Facts Table

A food label includes two mandatory components:

Serving Size % Daily Value

Source: Interactive Nutrition Label – Get the Facts, http://www.hc-sc.gc.ca/fn-an/label-etiquet/nutrition/cons/inl_flash-eng.php

12 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

Vegetables and Fruit

Canada’s Food Guide recommends:

NUTRITION STANDARDS FOR FOOD GROUPS 13

Vegetables and Fruit (continued)

This canned fruit cocktail meets the Trans Fat Standards.

STEP 3 – Compare the relevant information on your product’s food label

According to the information on the food label, this

14 SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

Vegetables and Fruit (continued)

Nutrition Criteria Nutrition Criteria Nutrition Criteria

Canned Fat: ≤ 3 g Fat: > 3 g

Vegetable and Fat: ≤ 3 g Fat: ≤ 5 g Fat: > 5 g

NUTRITION STANDARDS FOR FOOD GROUPS 15

Example: Categorizing Multigrain Chips – Cheddar

STEP 3 – Compare the relevant information on your product’s food label

According to the information on the food label, these

SCHOOL FOOD AND BEVERAGE POLICY Resource Guide | 2010

Grain Products (continued)

Nutrition Criteria Nutrition Criteria Nutrition Criteria

Pasta, Rice, and Fat: ≤ 3 g Fat: ≤ 5 g Fat: > 5 g

NUTRITION STANDARDS FOR FOOD GROUPS 17

Grain Products (continued)