Impact of the School Food and Beverage Policy

Impact of the School Food and Beverage Policy PPM 150

Purpose/Learning Goals The purpose of today’s session is to: • Provide an overview of the School Food and Beverage Policy • Provide curriculum support for teachers of Health and Physical Education • Provide a forum for questions and answers

Agenda • Overview of PPM 150 • Case Scenarios • PPM 150 and the HPE Curriculum • Sharing of Teacher-Created Resources

Childhood Obesity Statistics • One in three children in the region of Waterloo are obese or overweight Region of Waterloo Public Health • Teenagers who are obese have an 80% chance of remaining obese as adults www. healthycanadians. gc. ca • Schools who have healthy eating programs exhibited significantly lower rates of obese and overweight individuals, had healthier diets, and reported more physical activities Effectiveness of School Programs in Preventing Childhood Obesity: A Multilevel Comparison. I Paul J. Veugelers, Ph. D, and Angela L. Fitzgerald, MSc, American Journai of Pubiic Health March 2005, Voi 95, No. 3

WRDSB Food & Beverage Policy Video. . .

What is PPM 150? • School Food and Beverage Policy (PPM 150) has been introduced to ensure that healthy food and beverages are sold in schools • Came into effect September 1, 2011 • Pertains to all food and beverages being sold in our schools in Ontario • Essentially mandates what food we can and cannot sell in our schools

The policy applies to food and beverages sold: • in all venues on school property (e. g. , cafeterias, vending machines, tuck shops) • through all programs (e. g. , catered lunch programs, pizza, subs, etc. ) • at all events on school property (e. g. , bake sales, barbecues, sports events, dances, meet the teacher night, fun fairs)

What is not included? • food brought in from home or purchased off school premises and are not for resale • food available during field trips off school premises • fundraising that occurs off school property • food sold in staff rooms • food offered in schools to students at no cost • food sold in schools for non-school purposes (e. g. , sold by an outside organization after school hours for a non-school related event)

School boards and schools are required to: • Comply with the Trans Fat Standards • Take into consideration the strategies developed under the board’s policy on anaphylaxis (i. e. , under Sabrina’s Law) • Practice safe food handling and storage • Ensure students have access to drinking water • Take into consideration the diversity of students and staff in order to accommodate religious and/or cultural needs

School boards and schools will be encouraged to: • Choose Ontario food and beverages first (e. g. , offer Ontario grown and/or produced food and beverages when available and practical) • Be environmentally aware (e. g. , reduce food waste, reuse containers, recycle food scraps) • Avoid offering food or beverages as a reward or incentive for good behaviour, achievement or participation

Nutrition Standards • The nutrition standards are intended to ensure that the food and beverages offered for sale in schools contribute to students’ healthy growth and development • Where available and appropriate, the nutrition standards reflect information listed on a Nutrition Facts Table • Under federal nutrition labelling regulations, all food and beverage products sold to consumers – with certain exemptions – are required to have a Nutrition Facts Table • Align with Canada’s Food Guide

Nutrition Standards - Categories The nutrition standards set out the nutrition criteria that; - All food and beverages must meet in order to be sold in schools. - All food and beverages fit into one of the following categories: 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. 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. 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.

Nutrition Standards – Food Prep • In addition to meeting the nutrient criteria in the standards, 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 • Food should not be deep-fried

Nutrition Standards - Two Sections 1. Foods are sub-divided into six groups • Vegetables and Fruit • Grain Products • Milk and Alternatives • Meat and Alternatives • Mixed Dishes • Miscellaneous Items 2. Beverages are sub-divided into two groups: • Elementary Schools • Secondary Schools

Reading the Nutrition Standards The Categories Food or Beverage Group Sub-Group – groups based on products with a similar nutrient profile Footnotes – additional explanatory notes identified in the nutrition criteria and examples Tips – generic tips for each group Nutrition Criteria – specific nutrient levels for each subcategory Examples – common products that may fit into the sub-group

Applying the Nutrition Standards To determine into which category a specific food or beverage fits, these 3 steps must be followed: 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.

The 80/20 Rule Once the categories into which food products fit has been determined, products offered for sale in all venues, through all programs, and at all events, must meet 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 food and beverages choices offered for sale are assessed, remember: • All food choices are assessed together • All beverage choices are assessed together • Food choices are assessed separately from beverage choices

The 80/20 Rule Sell Most Sell Less ≥ 80% ≤ 20% Products in this category must make up at least 80 % of all food choices and all beverage choices that are available for sale in all venues, through all programs, and at all events. Not Permitted for Sale 0% Products in this category Food and beverages in this must make up no more than category must not be sold in 20 % of all food choices and schools. all beverage choices that are available for sale in all venues, through all programs, and at all events.

Choices A choice is a specific type of food or beverage that is offered for sale. • 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 • A plain 1% 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. A Red Delicious apple is one food choice and a Mc. Intosh apple is another food choice. However, five granola bars of the same variety and brand are not considered five food choices. They would be considered one food choice for the purposes of calculating the 80/20 rule.

Example from the Quick Reference Guide:

Nutrition Standards for Beverage Groups • Plain water, milk (2% or less), and 100% fruit juices are all Sell Most beverage choices • All beverages (except water) must be sold in quantities of 250 m. L or less

Special Event Days • Each school is allowed 10 special event days per school year: e. g. , BBQ’s, bake sales • On these days, schools are exempt from the nutrition standards outlined in PPM 150 • Designated by principals who must consult with parent council

Case Study Scenario: • A colleague routinely offers candy as a reward incentive for positive behaviour

Case Study Scenario: • A teacher at your school consistently consumes food and beverages which would be in the “Not permitted for Sale” category in front of the students

Case Study Scenario: • Your school has decided to have a Meet The Teacher BBQ, ice cream sundae fundraiser, and candy-gram sales on the same “Special Event Day”

Thank You

Curriculum Connections to PPM 150 in Health and Physical Education