www.eohu.ca - Eastern Ontario Health Unit

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School Nutrition for Children:
A Handbook for School Boards, School Principals and
Everyone Involved with the School Community
Developed by
The School Child Nutrition Alliance of
the United Counties of Stormont, Dundas and
Glengarry and of Prescott-Russell
April 2006
(2nd Edition)
Partners of
The School Child Nutrition Alliance of the United Counties of
Stormont, Dundas and Glengarry
and Prescott-Russell
Members:
Eastern Ontario Health Unit
1000 Pitt Street
Cornwall, Ontario, K6H 5T1
Tel.: (613) 933-1375
1 800 267-7120
Fax: (613) 933-7930
Centre de Santé Communautaire
de l’Estrie
University of Guelph Alfred Campus
841 Sydney Street
Cornwall, Ontario, K6H 3J7
Tel.: (613) 937-2683
Fax: (613) 937-2698
Email: [email protected]
31 St.Paul Street, P.O. box 580
Alfred, Ontario, K0B 1A0
Tel.: (613) 679-2218
Fax: (613) 679-2413
Collaborators for the 2002 Version:
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Catholic District School Board of Eastern Ontario
Conseil des écoles publiques de l’est de l’Ontario
Conseil scolaire du district catholique de l’est ontarien
Upper Canada District School Board
Writing Team:
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Lucie Bissonnette, RD, (Eastern Ontario Health Unit)
Carolle Boudreau, RD (Centre de Santé Communautaire de l’Estrie)
Line Boulanger, RD (Collège d’Alfred of the University of Guelph)
Sylvie Legault, (Canadian Living Foundation)
Marie-Chantale Messier, RD (Eastern Ontario Health Unit)
Carmen Ubbink, RD (Eastern Ontario Health Unit)
Reviewers for the January 2006 version:
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Lucie Bissonnette, RD (Eastern Ontario Health Unit)
Carolle Boudreau, RD (Centre de santé Communautaire de l’Estrie)
Line Boulanger, RD (University of Guelph, Alfred Campus)
Lucie Provost, RD ( Eastern Ontario Health Unit)
Thanks Sylvie Bédard, Director of St-Finnan’s Primary School, Alexandria, for her helpful
comments.
To obtain a copy of this guide or to give your comments, please contact the
Centre de Santé Communautaire de l’Estrie or the Eastern Ontario Health Unit.
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TABLE OF CONTENTS
Introduction ………………………………………………………………………………………..
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Eating Habits of School-Aged Children ………………..……………………
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The Role of the School …..………………………………………………………………….
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“Guide for Healthy Eating in School” …………………………………………….
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Green Light Food Category ……..……………………..……………………………………
Yellow Light Food Category ………………….…………………………………….……….
Red Light Food Category ………………………………………………….……….……….
Breakfast …….……………………………………………………………………..……..……….
Breakfast : The Most Important Meal of the Day ………….….…………..…….
Breakfast at Home ………..…………………………………..…………………………
Breakfast at School ………..………..…………………………………………………..
“Drop-in” Breakfast …………………………...………………………………….…
Breakfast Program ………………..………………………………………………..
Snacks ……………………………………………………………………………………………..
Snacks for the lunchbox ……………………………………………..………………..
Snack Program at School …………..……………………….………..……………...
Lunch ……………….…………………………………………….……………….………………
Lunchbox “Make-Over” ……….…………………………………..…..………………
Time and Setting for Lunchtime ………………….………….……..………………
School Meals and Catered Lunch ………………………………..……………
Activities for Special Occasions ……………..………………………………….
Birthday Celebrations ……………………………………………………………….…
Non-Food Reward Suggestions ……………………….………..……………….…
School Fundraising Activities ……………………………………..……………….
Alternatives to Chocolat Sales ……………………………………………………
Sales of food products …………..……………………………………………….
Sales of non-food products ………………………………………………………
Other activities .…………………………………………………………………………
Student Fundraising ………………………………………………………………..
“Hot Dog” Days …………….…..………………………………………………………..
Vending Machines ……………………………………………………………………..
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Food Allergies ………………….…………….…………………………………………………..
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Private Sector Companies ………………………..………………………………….……
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Nutrition Policy Suggestions ………………………………………….…………..……
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Conclusion …………………………………………………………………………………….….
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Appendix 1:
Guide for Healthy Eating in School ….……………………………………
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Appendix 2:
Encouraging Breakfast at Home (Overcoming Barriers) .…………..
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Appendix 3:
Eating Breakfast at Home ……………………………………….…..
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Appendix 4:
“Quick-Fix” Breakfast and Lunch Food Choices……………………..
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Appendix 5:
Nutritious Desserts and Snacks for the Lunchbox …………..….
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Appendix 6:
Quick and Healthy Lunch Ideas …………………………………………
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Appendix 7:
Recipes for Special Occasions ………………………..………………..
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Appendix 8:
“Did You Know…” Nutrition News …………..…………..…………….
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Appendix 9:
Available Resources ………………..…………………………………..….
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Appendix 10: References ……………………………………………………………………
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Introduction
School is an environment where children will spend most of their youth. It is not only
a place to gain intellectual knowledge, but also to learn about healthy lifestyles. The
link between healthy eating and learning is a well-established fact. Many studies
have shown that students who are well nourished have a greater chance to succeed
in school1. As education stakeholders, you play a key-role in ensuring that
generations to come will not only be educated, but will also be healthy. Creating an
environment that promotes healthy eating within the school will improve the child’s
ability to learn and reduce incidences of chronic illnesses related to lifestyle, such as
heart disease, diabetes and certain types of cancer.
The School Child Nutrition Alliance offers to work with school boards, educational
stakeholders and members of the community by making available resources that
will support schools to create and maintain a healthy nutrition environment. The
goal of this document, School Nutrition for Children: A Handbook for School Boards,
School Principals and Everyone Involved in the School Community, is to help
schools create a healthy environment that will encourage children to adopt good
eating habits which, in turn, will predispose them to better learning.
We hope that you will join us to promote healthy eating by acting as a role model
and adopting nutrition policies that will help create a healthier eating environment. In
the process of implementing nutrition policies, it is important to remember that
children come from different socio-economic and cultural backgrounds. Therefore,
they have different eating habits. The measures implemented by your school should
be educational rather than punitive.
Please give us your comments and suggestions and share your concerns. Whether
you are a school representative, a parent, a teacher, a school principal or a member
of the community, your comments are very helpful to us. Improving children’s
nutritional health requires ongoing effort from the whole community. We are
convinced that together, we can make a difference!
The School Child Nutrition Alliance of the United Counties of
Stormont, Dundas and Glengarry, and of Prescott & Russell
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Eating Habits of School-Aged Children
Children need to eat well to grow and develop properly, to perform well in school and to protect
them from unhealthy weights and chronic nutrition-related problems. Growing obesity rates in
children is of particular concern because it puts children at increased risk of type 2 diabetes, heart
disease and cancer1.
Nutrition trends over the past two decades show a decreased consumption of healthy food
choices such as milk, vegetables, whole grain breads, and eggs. At the same time, intake of fruit
juices and carbonated beverages has increased. Some nutrient needs are not being met by
children due to lower intakes of foods from the Vegetables and Fruit and Milk groups in particular1.
Snacking as a trend has increased in children but the nutrient dense choices are not typically the
preferred snack. The consumption of foods with low nutritional value (e.g., soft drinks, candy and
chocolate bars) is displacing foods and beverages of higher nutritional value (e.g., milk products,
vegetables and fruit) and is contributing to the rising rates of childhood overweight and obesity.
Big portion sizes and physical inactivity are also major contributing factors1.
In May of 1999, the School Child Nutrition Alliance of S.D.G. and Prescott-Russell conducted a
survey2 among 32 schools. The results showed that eating a balanced breakfast and healthy
snacks represented a challenge for most students. About 10% of children had not eaten breakfast
the morning of the survey. Among the children who had eaten breakfast, three out of four did not
include a minimum of three food groups from Canada’s Food Guide For Healthy Eating. As for
snacks, more than half the students chose pastries, sweetened drinks, and munchies instead of
healthy foods.
The Role of the School
As actions speak louder than words, the role of the school is also to be a model that shows
students and their parents how to put healthy eating information into practice. Schools are
responsible for providing education to children about the benefits of healthy eating in the formal
curriculum. They should also be responsible for providing an environment that supports healthy
eating by eliminating the availability of low-nutrient foods sold in vending machines, snack and
meal programs, tuck shops, cafeterias, fundraising programs, and more. In order to do so, the
school should:
1. Consistently promote healthy eating as part of the curriculum;
2. Develop and enforce nutrition policies aimed at promoting healthy eating in school;
3. Serve as a model for good nutrition by offering good food choices in all student nutrition
programs;
4. Ensure that all stakeholders (catering companies, parents, students, school personnel, etc.)
receive the necessary information to make good food choices.
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In order to better assist the schools, the School Child Nutrition Alliance developed this handbook.
The handbook includes suggestions on:
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How to encourage children to eat breakfast at home;
How to improve the quality of breakfast, lunch and snacks;
Healthy food choices for the vending machines;
Alternatives to chocolate sales as fundraising activity;
Healthy lunch ideas that could replace “Hot Dog” days;
Non-food rewards;
Food for special occasions;
Food allergy related resource;
Nutrition resources;
Example items to be included in a nutrition policy.
The Guide for Healthy Eating in School
A chart entitled Guide for Healthy Eating in School (appendix 1) was developed to facilitate the
implementation of nutrition policies and to give a clear message to the school community. The
chart does not consider foods in terms of "good" or "bad” but adopts a more positive approach
with the use of the "Green, Yellow and Red Light Food Categories":
! Green Light Food Category:
Foods in that category are part of Canada's Food Guide to Healthy Eating. They are not
processed and they are nutritious. Most food choices should be made, as much as
possible, from this category.
! Yellow Light Food Category:
Foods in that category are nutritious but they also contain a certain amount of sugar, fat
and/or salt. They may contain food additives. They may be eaten a few times a week or
every day, depending on the food.
! Red Light Food Category:
Foods in that category contain lots of sugar, fat and/or salt. They often contain various
food additives. They should be eaten rarely or in moderation, preferably at home.
It is suggested that schools promote the use of this chart when it comes to nutrition in the
school (lunch box, snacks, meals served by the school or for school activities). Parents and
children should be encouraged to avoid or minimize as much as possible food from the
"Red Light Food Category" for school lunches and snacks. Children who eat food from this
category should be encouraged to do so at home, ideally in moderation.
When implementing measures concerning nutrition, it is important to keep in mind that
children come from different socio-economic and cultural backgrounds and therefore may
have different eating habits. This being said, the measures implemented by the schools
should be educational rather than punitive. For example, if a child brings Oreo cookies for
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lunch once in a while, there is no need to intervene even though the cookies are part of the
"Red Light Food Category", providing his lunch otherwise contains items from Canada’s
Food Guide’s four food groups. However, if a child regularly brings fast food or foods of
poor nutritional value for lunch or snacks (like chips, chocolate bars, sandwich cookies, soft
drinks, etc), it would be indicated to talk to the parents. The “Green and Yellow Light Food
Categories" of the chart Guide for Healthy Eating in School as well as the appendices
included at the end of this handbook will provide you with suggestions to share with the
concerned parents.
The following pages will address such situations where the school can act as a role model
by showing the proper approach in situations where food is involved.
Breakfast
± Breakfast: The Most Important Meal of the Day
Breakfast is the most important meal of the day because:
! It has been many hours since the last meal/food intake;
! It gives “fuel” (energy and nutrients) for the morning, thus helping with concentration and
performance at school and at work;
! It turns on the body’s ability to “burn” calories;
! It helps control one’s appetite;
! It also helps with the control of mood swings in the late morning.
A good breakfast should include at least 3 of the 4 food groups from Canada’s Food Guide to
Healthy Eating. For breakfast ideas, see Appendix 2 and 3.
± Breakfast at Home
Meals that are shared with the family not only offer a unique opportunity to nourish the body and
to feed family relationships, but they also help the child establish a healthy relationship with food.
It is important that children and parents become aware of the importance of eating breakfast at
home. The child who acquires good eating habits at home will more than likely keep these habits
throughout his life. Parents have a key-role in encouraging children to eat breakfast. In fact, one of
the best ways to encourage a child to eat breakfast in the morning is to teach by example.
± Breakfast at School
“Drop-in” Breakfast:
For different reasons, some children do not eat or eat very little before going to school. The school
may want to keep foods on hand for children who have not eaten breakfast (or forgot their lunch).
If the situation occurs on a regular basis, the school may want to contact the parents to better
understand the problem and suggest possible alternatives. Suggestions have been compiled for
"Quick-fix” breakfast and lunch ideas (Appendix 3).
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Breakfast Program
If there is a need, a school breakfast program can be put in place. We have to keep in mind that
the objective of the breakfast program is not to replace the meal that the child would normally eat
at home, but to provide a meal to children who don’t eat at home. A designated room is to be set
up for eating breakfast before class, rather than having children eat their breakfast in their
classroom. Less teaching time would be wasted and children who are already in the habit of
eating breakfast at home would not be negatively influenced.
Snacks
± Snacks for the lunchbox
Growing children need to refuel between meals by eating healthy foods. With a food selection
growing at an incredible pace, parents no longer know what to put in the lunchbox. The school
should encourage the use of the chart “Guide for Healthy Eating in School” (Appendix 1) when it
comes time to choosing a snack (also, see Appendix 4 for more snack ideas).
± Snack Program at School
To promote healthy snacking, some schools offer vegetables and fruit at a minimal cost to the
students. This program is usually offered to all children but is mainly geared to children who do not
have fruits and/or vegetables in their lunch box. For the children who eat little or no breakfast, a
morning snack can help them make it to lunchtime. As for afternoon snacks, children can have a
snack at school or wait until they get home to have a little snack before supper. Daycares do give
afternoon snacks to attending children. However, we should be careful not to give too many
snack foods to children. Some children may get up to 3 snacks during the afternoon: in class, at
the daycare and when they get back home! The Ministry of Children and Youth Services has
produced guidelines regarding the choice of healthy snacks a school with such a program would
offer. A snack should not replace a meal. It should be of reasonable size and not be given too
close to mealtime.
Lunch
± Lunchbox “Make-Over”
Lunchtime is very important to all children. It is even more important for those children who have
not eaten breakfast or who have eaten a breakfast that was not very nutritious. Eating a good
snack and a good lunch then becomes essential.
The lunch should supply approximately a third of the child’s overall daily nutritional intake and
should include all four food groups, as described by Canada’s Food Guide to Healthy Eating. The
school should encourage the use of the “Guide for Healthy Eating in School” (Appendix 1) when it
comes time for lunch preparation or catered lunch. For more ideas for lunch preparation, see
Appendix 4 and 5.
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With the fast-food industry being omnipresent, it has become more popular for parents to bring
fast food to their children at lunchtime. As these meals are usually high in fat and salt, the school
should discourage this practice. It can also be hurtful for children who do not receive their "kids
meals". A list of food to keep on hand has been compiled for children who sometimes forget to
bring their lunchbox to school (Appendix 3).
± Time and Setting for Lunchtime
Children often eat quickly and rush outside to play, but some children eat more slowly and require
more time. Eating quickly affects the digestion and it can also make the child eat more than he
needs since satiation occurs after approximately 20 minutes. Choking is also a concern,
particularly with younger children. It is recommended that children have a minimum of 20 minutes
to eat plus the time required to get ready to go outside. It is also very important that the location
where the meal is usually eaten remains clean and calm. Soft music can help keep the
surroundings peaceful, whereas a movie or television show can distract the child.
± School Meals and Catered Lunch
Certain hot meals are currently served at school because they are popular and generate
interesting revenue for the school. While it is interesting to make a profit, we must keep in mind
that the main objective is to provide healthy and reasonably priced meals to children while
investing in their health. You may want to contact some community groups, local catering
companies or concerned parent groups to verify the possibility of obtaining nutritious meals that
are also popular with kids. These meals can be served two to three times a week. Lunches
should be chosen according to the Guide for Healthy Eating in School (Appendix 1) and contain
the four food groups based on Canada’s Food Guide to Healthy Eating. Make sure they include at
least one serving of vegetables. In the "Hot Dog" Day section (p.13), you will find interesting lunch
ideas. For menu revision and suggestions, contact a dietician in your area (Appendix 8).
Activities for Special Occasions
We often give treats to our children for special occasions. Unfortunately, children are eating more
and more of these, both at home and at school. This is the result of the ever-growing availability of
treats around us and also because many parents and schools feel obligated to offer these during
special occasions. In school, special occasions start at the beginning of the school year. They go
through chocolate sales for fundraising, birthdays, Halloween, Christmas, Valentine’s Day, Easter
and many others! Children generally have access to treats at home and could go without when
they are in school. We believe that if schools limit as much as possible the amount given to
children during special occasions, they would adopt healthier eating habits. For those occasions
where you choose to offer food, try nutritious snacks that are selected according to the Guide for
Healthy Eating in School (Appendix 1). For easy recipe ideas that can be prepared with children
and that do not require cooking, see Recipes for Special Occasions (Appendix 6).
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± Birthday Celebrations
Some parents bring treats in the classroom to celebrate the birthday of their child. However, not all
parents do so, which could hurt the child’s feelings or create rivalry among them. This practice
does not necessarily promote healthy eating. Activities that involve food could be kept for
occasions during which all children participate equally. Birthdays could simply be celebrated with
non-food activities like singing “Happy Birthday” or wearing a birthday hat. The next section offers
reward ideas that do not involve food.
± Non-Food Reward Suggestions
We live in a world where food is commonly used as a reward. We believe that school should be a
place where good eating habits and a healthy relationship with food are encouraged. A healthy
relationship with food means that food consumption is viewed and used as a source of
nourishment and pleasure, not to calm, comfort, reward a child or to keep him busy. For that
reason, food as a reward has no place in school. Satisfaction for a job well done, rewarded with a
smile and a kind word is in itself the best reward a child could receive. For more non-food reward
ideas, here are some suggestions that can be adapted according to the age of the child:
Prepare a "Privileges - Surprise Box ". Students and teachers write down ideas on pieces of
paper and put them in the box. The child who earns a privilege draws a paper from the box.
For older kids, a point or ticket system could be implemented. Here are some ideas of
privileges:
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Running errands for the day;
Sitting down on the teacher’s chair during an activity;
Having lunch with the teacher;
Erasing the blackboard;
Having a lunch in a special location in the school with a friend;
Wearing a hat, a pin or something else indicating that the teacher is proud of the child’s
conduct.
Offer a sticker for the child to put in a sticker album.
Stamp the hand or a decorative piece of paper. The stamp could be the reward in itself or a
number of stamps could lead to a privilege.
Organize a day of special activities (i.e. a special lottery draw, bingo, educational games,
sports tournament, etc.)
Organize a raffle (with games, stuffed animals or figurines that the teacher or families no
longer need). For each good deed, the child would be allowed to put a ticket in the box
associated with the gift of his choice. At the end of the month, the teacher would draw a
name out of each box.
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School Fundraising Activities
± Alternatives to Chocolate Sales
Our handbook can also be used as a guide to help raise funds for social or humanitarian causes.
Numerous ideas on how to raise funds are available on the Internet. Here are some of our
suggestions:
Sale of food products:
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Fresh fruit
Cheese
Fruit baskets
Fruit bars (Fruit to Go type products)
Popcorn or healthy munchies
Maple products, etc.
For more ideas, refer to Guide for Healthy Eating in School (appendix 1).
Sale of non-food products:
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Plants or fresh cut flowers
T-shirts, pencils and pens, hats, play cards, etc. with or without logo
Candles
Personalized stickers
Educational toys
Magazines/books/calendars/wish cards, etc.
Tickets (e.g. "Pay what you pull")
Various products (e.g. Goods for Greens products, Regal, Avon, Tupperware), etc.
± Other activities:
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Sale of used articles like books, clothes, skis or toys
Sale of artwork created by the students
Walk-a-thon, bowl-a-thon, spell-o-thon
50/50 draw
Sports equipment draw (bicycles, sport shoes, jogging suits, etc.)
Draw of promotional items offered by local companies (i.e. barbecue’s, family dinners,
packages, beauty products, free nights at the motel or at the Inn).
Penny collection. It is surprising how much can be raised from pennies left in the bottom of a
drawer!
Duck race. This activity only requires numbered plastic ducks and a stream. The value of a
chance to win would have to be determined, as well as prizes given to winners.
$0.10, $0.25 or $1.00 bazaar. Organizing a game of chance or a strategic game where
participants have a chance at winning one of the prizes collected from local businesses.
Among other things, this activity teaches children how to manage money.
Silent auction combined with another event.
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± Student Fundraising
Students often organize food and beverage sales to raise funds for a certain event. These
products are often foods like Popsicles or Mr. Freeze, chips, pastries, soft drinks, etc. Why not
encourage students to sell foods that are more nutritious, such as fruit (i.e. watermelon wedges),
fruit bars (Fruit to Go type products), chewy bars, frozen yogurt tubes, popcorn, nuts and dried
fruit mixes such as Trail Mix (when allowed by the school), oatmeal cookies, muffins, water
bottles, 100% pure juice or juice made from concentrate, etc.
± "Hot Dog" Days
"Hot Dog" meals are a popular choice to raise funds in elementary schools. They are popular with
kids, they are quick to prepare and they require little personnel. Approximately 50% of the revenue
generated by the sale of hot dogs goes to the school. It is easy to understand why many schools
in need of funding offer these types of meals up to four times a month! However, the poor
nutritional value of this type of meal should make it an occasional event. Remember that lunches
should supply approximately a third of a child’s overall daily nutritional intake and they should
include all four food groups, as described by Canada’s Food Guide to Healthy Eating. Here are
some suggested alternatives that can help generate a profit:
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Pizza, ideally made with lean meats and some vegetables
Shepherd’s pie
Chicken and vegetable fried rice
Meat balls in a hot dog bun
Chili and roll or chili-dog
Spaghetti or macaroni with meat sauce
Cheese and vegetable macaroni
Lasagna
Tacos
Stuffed pita bread
Sloppy Joe’s
Hamburger with coleslaw
Submarines, ideally made with lean meats and some vegetables
Soup and sandwich combo
Tuna salad served on a hot dog bun, with lettuce and tomato
Cold chicken legs and roll
Fruit platter with cottage cheese and a small muffin
Fajitas (‘wrap’ type sandwich)
Cold potato salad or pasta salad with ham or chicken
Do not forget to always complete the meal with other food choices to include all four food groups,
as described by Canada’s Food Guide to Healthy Eating (e.g.,: milk, 100% pure juice, raw
vegetables, green salad, coleslaw, etc.). For more ideas, see a dietitian in your area.
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± Vending Machines
The issue of vending machines in schools has received a lot of attention recently, both in
secondary and elementary schools. Health professionals struggle with the reality that many
products sold in vending machines contain minimal nutritional value. It is a known fact that
drinking milk is much less common in schools where soft drinks and fruit drinks are sold(3). On the
other hand, revenues from vending machine provide crucial funds to support school activities.
Taking vending machines out of school may not be the solution since many students are within
walking distance of convenience stores. An alternative to banning vending machines is to use
them as an avenue for reinforcing positive messages about nutrition and healthy eating. Here are
some suggestions:
! If your school does not have a milk program, consider installing a machine that sells
exclusively milk (both chocolate and white milk).
! When dealing with your local vending machine company, ask about the food choices that are
available. Avoid fruit punch, fruit drinks and real fruit beverages (such as apple drinks,
lemonade, ice tea, Sunny Delight, Five Alive, Welchade, Fruitopia, PowerAde and Gatorade
type drinks). Instead, choose items like bottled water and 100% pure juice or juice made from
concentrate such as:
! 100% pure juice, fresh or made from concentrate (e.g. grape juice, orange juice, apple juice,
grapefruit juice, blend of tropical juices).
! Avoid candy, pastries and munchies that are less nutritious (like cream filled or chocolate
covered cookies, chocolate bars, chips, corn chips, cheezies, fruit roll-ups and other candy).
Choose foods that are more nutritious, such as:
Mixed nuts, peanuts, sunflower seeds, small oatmeal cookies, chewy and granola type bars,
fruit bars (such as Sun-Rype’s Fruit to Go, whole grains crackers, pretzels, etc.)
The idea that healthy snacks and beverages can sell has been successfully demonstrated in the
Fuel to Xcell(3) pilot project developed by the Ottawa Public Health Unit in partnership with the
vending machine industry. If you are willing to implement a similar Vending Machine Program in
your school, contact one of our members.
Food Allergies
Food allergies are a topic that is currently at the heart of a debate in many schools and localities in
Canada and with good reasons. For example, with peanut allergies, exposure for only a few
seconds is sometimes enough to induce an anaphylactic reaction, a medical term that indicates a
generalized allergic reaction. Such reaction may begin with itching, hives, vomiting, diarrhea, or
swelling of the lips or face; within moments, the throat may begin to close, making the child unable
to breathe and leading to unconsciousness and death. Other foods can also provoke deadly
allergic reactions but peanuts remain by far the main allergen responsible for anaphylaxis among
young children. Policies concerning peanut allergies often try to eliminate all foods that can cause
allergic reactions. This way of doing things is controversial as eliminating peanuts along with a list
of other food from school limits options when preparing lunches. In light of this situation, the
Canadian School Board Association has developed a guide entitled Anaphylaxis: A Handbook for
School Boards(4) to assist the people who are responsible for setting up policies find balance
between the rights and practicality of all students to eat what they wish and the right to have a
safe environment for children dealing with food allergies.
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Private Sector Companies
Some private companies promote their products (pizza, for example) by organizing events inside
the school (e.g. reading club). It is important to understand that this is solely a marketing tactic. It
is not acceptable for private companies to use schools for promoting their products.
Nutrition Policy Suggestions
Promoting education on health and nutrition should be one of the school’s objectives. It is
therefore essential that schools develop nutrition policies that promote healthy eating. The
measures implemented by the schools should be educational rather than punitive. At the
beginning of the school year, all parents should receive a copy of the Guide for Healthy Eating in
School (appendix 1). They should be encouraged to select foods according to this guide. Parents
and students should also be informed about existing food policies. Here are some suggestions to
establish such policies to be used by your school:
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•
Meal times are to last 20 minutes.
Meals are taken in a relaxed environment that promotes healthy eating habits. The area
remains clean and calm.
Foods that are served for special occasions are chosen among the “Green and Yellow Light
Food Categories” as described in the Guide for Healthy Eating in School (appendix 1) .
The use of food should not be for the purpose of reward or punishment.
If birthdays are to be celebrated, it is in a non-food fashion, or by making food choices
according to the Guide for Healthy Eating in School (appendix 1).
Fundraising campaigns are run in accordance with the school’s nutrition policies and promote
healthy eating by organizing activities or selling non-food products or foods that are part of the
Guide for Healthy Eating in School (appendix 1) .
Vending machines that are located in the school contain foods mostly chosen from the green
and yellow light food categories of the “Guide for Healthy Eating in School” (appendix 1).
Student Nutrition Programs (Breakfast, lunch or snacks) meet the latest recommendations
made by the Ministry of Children and Youth Services(5).
Basically, they follow Canada’s Food Guide to Healthy Eating. They should:
a)
b)
c)
d)
e)
f)
Offer whole grain products;
Offer low fat dairy products;
Include one vegetable and/or piece of fruit;
Be prepared with little or no fat or salt;
Be diversified;
Contain no caffeine.
15
Conclusion
As actions speak louder than words, the role of the school is to be a model that shows students
and their parents how to put healthy eating information into practice, whatever the situation. The
school community can be successful in creating and maintaining a healthy eating environment
and there is hope that the majority of children will, in time, bring and eat nutritious foods at school
and keep good eating habits for the rest of their life.
16
Appendix 1: Guide for Healthy Eating in School
Guide for Healthy Eating in School
For all occasions at school and for the lunch box
Red light food category
Yellow light food category
Green light food category
Choose foods from
this category a few
times during the
week or every day,
depending on the
food. Foods in
this category are
nutritious but
they also contain
a certain amount
of’ sugar, fat and/or
salt.
Choose foods
from this
category
every day.
Foods
chosen
from this
category
are part of
Canada’s
Food Guide to Healthy
Eating and they are nutritious.
Choose foods
from this
category rarely
or in
moderation,
preferably at
home. Foods
in this
category
contain a lot of
sugar, fat, salt
and/or food additives.
Grain Products
Cereals with little sugar (“Corn
Bran”, “Cheerios”, “Shreddies”),
bread, pita bread, kaiser bun,
submarine sandwich bun, tortilla,
English muffin, rice, pasta, etc.
P.S.: Always favour whole grain
products.
Crackers, muffin, banana or zucchini
bread, cereal bar and granola bars
without chocolate topping, pretzels,
oatmeal or social tea cookies, date
square, fruit crisp, popcorn, cereal
square, rice cakes, crackers with cheese
or peanut butter, etc.
Vegetable and Fruit
Carrots, tomatoes, red or green
peppers, celery, cucumber, other
fresh or frozen vegetable,
vegetable cocktail, various salads.
Canned fruit, dried fruit snack (100%
dried fruit bars, dates, apricots, raisins,
etc), fruit popsicle, pickle, vegetable with
dip, etc.
Apple, pear, banana, orange,
Clementine, grapes, cataloupe,
other fresh or frozen fruit, 100%
pure juice or made from
concentrate, etc.
Dairy Products
Milk, yogourt, cottage cheese,
cheese, etc.
Chocolate bar
Pastry
Snack cake
Candy
Fruit flavoured rools
Chips
Friend noodles
Soft drink
Drink/punch
Beverage
Etc.
It is better to eat these treats after the
meal and to clean your teeth by
brushing them or by biting into an
apple, carrot, nut or a piece of firm
cheese. You can also rinse your
mouth with water.
Chewing sugarless gum can also help
clean teeth… but not at school!
Chocolate milk, pudding made with milk,
fresh cheese like Minigo, ice cream,
frozen yogurt, processed cheese,
drinkable yogurt, homemade style milk
shake, cream soup made with milk, etc.
Meat and Alternatives
Lean cuts of meat (Black Forest or country ham, turkey or chicken breast,
pastrami, pork or beef roast), poultry, fish, eggs, legumes (baked beans,
lentils, chilli, chick pea salad, tofu, etc.), peanut butter, nuts and seeds, etc.
Please note that certain cold cuts (salami, mock chicken, bologna, pepperoni,
luncheon meat loaf) are high in fat and salt. Choose these less often.
P.S. Some schools do not allow the use of peanut butter and nuts due to
potential allergic reactions.
Prepared by the School Child Nutrition Alliance
of Stormont, Dundas and Glengarry and of Prescott-Russell
Eastern Ontario Health Unit: 1 800 267-7120, ask for Health Line
Centre de santé communautaire de l’Estrie: (613) 937-2683, extension 233
Collège d’Alfred de l’Université de Guelph: (613) 679-2218, extension 204.
17
Appendix 2: Encouraging Breakfast at Home (Overcoming Barriers)
Let’s encourage our children to start the day on the right foot by eating a nutritious breakfast.
Displaying food in clear view will make it easier to convince children to eat. A good breakfast should
include at least 3 of the 4 food groups from Canada’s Food Guide to Healthy Eating. Do you have a
copy at home? There are ways to overcome the barriers that prevent children from eating breakfast.
Here are some suggestions:
•
•
•
•
No time
Set up the table the night before with non-perishable food (cereals,
bread, fresh fruit, etc) and what you need to eat breakfast;
Encourage them to:
Wake up earlier.
Gulp down some juice or milk, Grab a muffin, some cereals or
crackers in a “Ziploc” bag, a bagel along with a chunk of cheese, a
handful of peanuts or nuts, a hardboiled egg, … and Go;
If no luck with the above… at least have them take a good snack to eat later
that morning at school!
Encourage them to:
No appetite
•
•
•
•
Eat smaller snacks before bedtime;
Wake up earlier;
Drink a glass of water or juice and wait about 30 minutes;
Eat with someone else.
If no luck with the above… at least have them take a good snack to school!
•
Tired of eating
the same things
•
•
•
Weight control
•
Make-up a buffet that includes bread, peanut butter, cereal, fruit,
yogurt and granola, where everyone can help themselves.
Anything from the Canada’s Food Guide is a good choice (supper
leftovers, grilled cheese, etc). Just make sure that they have at least 3 of
the 4 food groups.
Their appetite and weight will be better controlled if they do have
breakfast!
Aim to include the Grain Products and the Vegetable and Fruit
groups for breakfast as they contain more fibre (which will sustain them
longer).
Encourage them to take a healthy snack for mid-morning.
Other ideas
For those mornings when breakfast at home is not quite complete, try adding a few food choices
to the lunchbox. The child will be able to nibble on something nutritious before class or during
playtime.
Remember, as parents, you are a role model: if you eat breakfast, so will your children!
18
Appendix 3: Eating Breakfast at Home
Here are some ideas for preparing a quick and nutritious breakfast at home:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
Breakfast cereal + milk + fruit
Toast + cheese + fruit juice or fresh fruit
Toast + peanut butter + apple or banana slices
English muffin + a mix of cottage cheese and canned peaches
PB Smoothie: milk + frozen banana 1 + peanut butter + honey
Yogurt + granola cereal + fresh or frozen fruit
Whole wheat muffin + milk + fruit
Bagel + vegetarian or meat pâté + tomato slice
Hard boiled egg + toast + fruit juice or vegetable cocktail
Fruit salad + toast + milk
Fruit salad + cottage cheese + soda crackers
Mix of seeds and nuts + cereal + milk
Soup leftover + cheese + crackers
Pizza leftover
Slice of banana loaf + milk
Zucchini muffin + milk
Cereal + kefir + fresh fruit
Bagel + tuna salad + milk
Egg salad sandwich + fruit juice
Baked beans + ½ bagel + milk
Toast + nuts + fresh fruit
Yoghurt + almonds + melba toast
Try this homemade muesli recipe. All the ingredients are easy to find at the local supermarket.
Multiply quantities as needed.
Homemade Muesli (makes 2 servings)
250 ml
250 ml
125 ml
30 ml
(1 cup)
(1 cup)
(1/2 cup)
(2 tbsp)
250 ml
1
(1 cup)
3 minute cooking rolled oats (not instant)
plain yogurt
milk
honey or maple syrup (do not add if vanilla or fruit
yogurt is used)
small assorted fruit (fresh or frozen)
large banana
Mix all the ingredients except for the banana and refrigerate overnight. In the
morning, serve with banana slices. A true delight! (* If you choose vanilla or fruit yogurt,
eliminate the honey).
(Recipe by Renée Crompton, RD)
* Never throw away bananas that are too ripe! Peel them and freeze them in an airtight container.
19
Appendix 4: “Quick-Fix" Breakfast and Lunch Food Choices 1
Grain Products (Whole Grain)
!
!
!
!
!
Fruits and Vegetables
!
!
!
!
!
100% pure juice or juice made from concentrate
Canned fruit
Vegetable cocktail
Applesauce
Vegetable soup
Dairy Products
!
!
!
!
Sliced bread for the freezer
Instant oatmeal
Breakfast cereal (more than 2 g fibre and less than 6 g sugar per portion)
Soda crackers
Bagel, english muffin, waffle
Milk
UHT milk
Canned milk (refrigerate once opened)
Cheese
Meat and Substitutes
! Peanut butter, peanuts
! Assorted nuts
(Note: Some schools might prohibit the use of peanut butter and peanuts because of
potential allergic reactions)
Other foods
! Soft margarine
! Strawberry jam, honey, etc.
Canned Foods
! Spaghetti and other pasta in tomato sauce
! Assorted soups: pea soup, minestrone, vegetables and tomato, etc.
! Beef and vegetable stew
Useful Items:
!
!
!
!
Plates
Containers
Utensils
Wrapping bags
1 These are basic food items to keep on hand for emergency use at school in case a child has forgotten his or her lunch.
20
Appendix 5: Nutritious Desserts and Snacks for the Lunchbox
Grain Products:
!
!
!
!
!
!
!
Vegetables and Fruit:
!
!
!
!
!
!
Fresh fruit with or without a yogurt dip (or fresh cheese);
Canned fruit, including fruit salad;
100% dried fruit snack (bar);
Dried fruit, such as dates, raisins, dried apricots;
Fruit compote;
Fruit balls (mixture of cooked dried prunes, raisins, dates and coconut, formed in small
balls and rolled in sesame seeds).
Milk Products:
!
!
!
!
!
Whole grain muffin (with or without fruit);
Banana bread (or carrot, date, zucchini, etc)
Oatmeal cookie(s);
Granola bar and cereal bars without chocolate or yogurt coating;
Plain cookies such as social tea, arrowroot, graham wafers;
Cereal squares (e.g. Rice Krispies squares);
Rice cakes.
Milk pudding (homemade or made from a powder mix to which you add milk)
Yogurt;
Chocolate milk;
Fresh cheese (such as Minigo, Petit Danone, etc);
Drinkable yogourt (vanilla or fruited yogurt mixed with a fruit juice concentrate).
Combination foods:
!
!
!
!
!
!
!
Date square;
Fruit crisp: apples, small berries, etc.;
Fruit tapioca pudding;
Fruit parfait (fruit alternating with vanilla pudding or yogurt);
Fruit and silk (very soft) tofu mousse;
Cinnamon tortilla crisps with apple sauce;
Rice pudding.
Please note that homemade food products are, most often, more nutritious than their commercial
counterpart.
21
Appendix 6: Quick and Healthy Lunch Ideas
! Tuna roll (tuna salad in a
whole wheat tortilla),
! celery sticks,
! grapes,
! chocolate milk
!
!
!
!
! Cubes of cheese,
! leftover chicken,
! small whole wheat
bun,
! fruit salad,
! milk
! Pasta leftovers with meat
sauce (in a thermos),
! cubes of melon,
! milk
! Cold pizza (no
pepperoni),
! vegetable sticks,
! yogurt,
! 100% pure fruit juice
! Whole wheat bagel
with cream cheese
and ham,
! vegetable sticks,
! orange sections,
! milk
! Lean roast beef slices and
lettuce in a whole wheat
submarine bread,
! cucumber
! applesauce,
! milk
! Sandwich: whole
wheat bread with lean
cold cuts (turkey
breast, chicken,
pastrami),
! cheese slices, lettuce,
etc.
! baby carrots,
! milk pudding,
! 100% pure fruit juice
! Pita sandwich (with
turkey, cheese and
lettuce),
! vegetable sticks,
! 100% dried fruit snack
(like Fruit to Go),
! water
! Pasta salad (cooked
pasta,
! cheese cubes, hardboiled egg or chickpeas or
tuna or salmon and light
mayonnaise or salad
dressing)
! apple,
! vegetable juice
! Chili (thermos),
! small whole wheat bun,
! fruit flavoured fresh
cheese (like Minigo),
! 100% pure fruit juice
!
!
!
!
!
Hummus,
Pita wedges,
vegetable sticks,
yogourt,
100% pure fruit juice
Hard-boiled eggs,
carrot sticks,
banana muffins,
milk
Don’t forget to include an ice pack and healthy snacks in the lunchbox!
22
Appendix 7: Recipes for Special Occasions
Fruit kabob:
On a wooden skewer, alternate pieces of fruit (such as banana, pineapple, strawberries, grapes,
apple, etc.) with cheese cubes. Make sure to wash the fruit before use and to sprinkle bananas
and apples with lemon juice to prevent browning.
Yogurt dip and fruit:
Mix 250 mL (1 cup) of plain yogurt with 15 mL (1 tbsp) of each honey and concentrated orange
juice (thawed). Mix well and serve with a platter of fruit.
Vegetable and yogurt dip:
In a blender, a food processor or by hand, mix the following ingredients: 180 mL (3/4 cup) plain
yogurt or light sour cream (5%), 60 mL (1/4 cup) of mayonnaise, 5 mL (1 tsp) dry basil, 2 mL (1/2
tsp) minced garlic and 1 mL (1/4 tsp) sugar. Serve with raw vegetables.
Yogurt drink:
In a blender, mix the following ingredients: 180 mL (3/4 cup) of each milk and plain yogurt; 5 mL
(1 tsp) honey, 2 mL (½ tsp) vanilla and 5-6 ice cubes. Add one of the following: 80 mL (1/3 cup)
frozen concentrated orange juice; 250 ml (1 cup) fresh fruit (raspberries, strawberries, etc.) or 1
banana. (Makes about four 125 mL (1/2 cup) servings).
Stuffed celery sticks:
Cut celery into pieces and stuff with cheese spread or cream cheese. You can also add raisins. At
home, try peanut butter*.
Tasty party mix:
Mix 125 to 250 mL (1/2 to 1 cup) of each ingredient of your choice (pretzels, Cheerios, Shreddies,
Corn bran, raisins, chocolate chips, dried fruit, crumbled rice cakes, etc.) and keep in an airtight
container.
Guacamole:
Peel and cut an avocado in half and remove the stone. Mash with a fork. Add lemon juice (10 mL
(2 tsp)), 1 clove of garlic, finely chopped, 1 small tomato, diced, and 15 mL (1 tbsp) chopped
onion. Mix the ingredients and serve in a small bowl with tortilla chips or pita bread.
Rice cake smilies:
On a rice cake, spread some cream cheese, make two eyes with banana slices and a smile with
raisins or chocolate chips. The rice cake is delicious with peanut butter*.
*
Some schools ban peanut butter and nuts because of potential allergic reactions. In that case, try this recipe at home.
23
Appendix 8: "Did You Know …" Nutrition News
(These short texts, to the intention of the parents, can be inserted/published in the school’s newsletter or appear in the school’s
Website)
Instant Noodles
Ramen type noodles such as Mr. Noodles, Gattuso, Express, etc add variety in food choices for
the lunchbox. It is appealing to children (as is or prepared according to package directions),
comes already packaged and provides about 2 portions of the Grain Products group of Canada’s
Food Guide to Healthy Eating. So, it’s a perfect choice? Not really. Like many other processed
foods, it contains a high amount of hydrogenated fats (trans fat) and salt, and the nutritional value
is low compared to home-prepared noodles. If your child is asking for something crunchy and
salty in his lunchbox, offer pretzels, crackers or mini-rice cakes. And the home-prepared noodles
in his thermos are really more economical and nutritious!
Tube Yogurt: A Good Treat?
Tube yogurts are easy to pack in a lunch box, along with an ice pack to keep them cold. The
tube can also be frozen in advance, allowing them to slowly defrost in the lunch box. Yogurt tubes
are filled with yogurt but also have artificial flavors and thickening agents (such as starch, guar
gum, etc.) added to them. Since one tube contains only 60 g of yogourt product, one would have
to eat three yogurt tubes to equal a serving of Milk products (equivalent to 175 g of yogurt).
Canada’s Food Guide to Healthy Eating recommends three servings of dairy products daily for
children. It is important to ensure that your child consumes milk or other milk products throughout
the day in order to meet these recommendations. This way, your child will meet his daily
requirements of calcium and vitamin D, essential elements for healthy growth in children.
A Handful of Bacteria
Nowadays, in grocery stores, you can find many snack foods that are handy and nutritious.
Cheese strings are a good example. The way they are packaged makes them ideal to put in a
sport bag, in your child’s pocket or in his lunch box. And the most interesting part for children is
that they can play with it! However, children don’t always have clean hands. Bacteria are
everywhere and are on everything they touch. Imagine millions of little creatures awaiting only
one bite to get into your child’s body. In fact, many common infections observed in children can be
avoided simply by washing their hands before eating. So, this is something to think about if your
children like to play with their food.
Feeling Hot?
It’s hot outside and you’re soooo thirsty. You need something super refreshing and super cool,
because you are super cool… Why don’t you try one of these new beverages with added
echinacea, yerba maté, guarana or creatine? They even contain 100% of the daily recommended
intake of vitamin C and more than 700 kcal in just one bottle! But do you know that some of these
ingredients can be harmful to your body? For example, when taken in large quantities, guarana
can cause heart problems. The effects of these ingredients are known to pharmacists and they
are not the kind of “high” you are looking for. Your best choice will always be water, milk and fruit
juice: they are non-addictive, non-toxic and are less expensive. Cheers!
24
Fruitopia or Utopia?
A drink made from "real fruit juice"? Reading the label, one would think that it contains a lot of
good things. Unfortunately, Fruitopia is nothing more than water and sugar and is not much
healthier than soft drinks and fruit flavoured drinks. Fruitopia contains approximately 30 ml (2 tbsp)
of real juice for each 341 ml can. This same can contains about 50 ml (1/4 cup) of sugar and
colouring agents. We must say that Fruitopia is manufactured by a soft drink company. Fruitopia is
more synonymous with Utopia than with good nutrition. Instead, choose juice made from real fruit
(100% pure), milk or chocolate milk. To quench your thirst between meals, drink water, it’s that
simple! (Adapted from Nutrition Action Health letter, December 1998).
Sugar Makes Children Hyperactive – Myth or Reality?
Contrary to popular belief, studies reveal that sugar does not make children hyperactive. During
special occasions, it is believed that the event itself is responsible for making children hyperactive
rather than the sugar contained in the food. However, the amount of caffeine contained in
chocolate and soft drinks can make children agitated! One soft drink containing caffeine has the
same effect on a child as a few cups of coffee have on an adult. Why not replace soft drinks with
milk or even chocolate milk. The amount of caffeine contained in chocolate milk is considerably
lower than in soft drinks and chocolate milk is much more nutritious. Your children’s bones will
testify to that!
Fruit Roll-Up’s: Fruit or Candy?
If Fruit Roll-Up type treats are in your child’s lunchbox, know that there are alternatives!
This treat is nothing more than a mix of sugar, colouring agent, artificial flavours and oil, just like a
gummy candy (jujube). Instead, try dried fruit snacks or 100% fruit bars such as Fruit to Go, by
Sun-Rype. This type of snack is made with real fruit and contains no added sugar, colouring agent
or artificial flavour. A Fruit to Go bar equals one fruit serving, which makes it a healthy snack
choice. But since dried fruit stick to teeth, encourage children to do the following after eating these
snacks: brush their teeth, rinse their mouth with water, chew sugarless gum or bite into a piece of
cheese or nuts. Or better yet…choose fresh fruit instead!
Fruit Juice or Sweetened Water?
Watch out for juice boxes that indicate "beverage", "cocktail", "punch" or "fruit drink". These types
of drinks contain very little fruit. They are nothing more than sweetened water containing
preservatives, thickening and texturing agents, artificial flavours and colouring agents. Instead,
choose 100% pure fruit juice or juice made from concentrate. One hundred percent pure fruit juice
made from concentrate is often less expensive than fruit drinks. The choice is yours!
25
Tuna Is Making Headlines
These days, we often find on store shelves tuna snack meals that include tuna salad and
crackers. Although these types of snack meals are practical, they are relatively expensive when
considering that the same meal can be prepared at home for a fraction of the price and this,
without additives and preservatives! To make your own tuna snack meal, mix the following: 1 can
of tuna, drained, small pieces of apple or celery, celery seeds, minced onions and mayonnaise.
Serve with your choice of bread, crackers or salad. Bon appétit!
Sport Drinks: Are They Good for Children?
Uness your child is doing more than one hour of intense physical activities, thirst quenching drinks
such as Gatorade or Powerade are not a good choice. These drinks are designed to replace
sugar, sodium, and potassium that are lost with perspiration during these later that last more than
one hour. They contain lots of sugar, colouring agents and artificial flavours. To cool down or
quench your thirst, nothing is better than water before, during and after physical activity. Fresh
fruit, 100% pure fruit juice or juice made from concentrate are also good alternatives to thirstquenching drinks. They are refreshing, they provide lots of energy and they also contain minerals
and vitamins.
Eggs Are so Delicious…
Don’t know what to make for lunch today? Why not eggs? They are nutritious, inexpensive and
easy to prepare. For a last minute lunch, use one egg, crackers, cheese, vegetable cocktail, a
piece of fruit and voilà! While you’re at it, why not cook a few and keep them in the fridge still
shelled for up to seven days. The whole family can enjoy them! For pickled eggs, boil a dozen
eggs for 12 minutes and cool. Place the unshelled eggs in a large container, cover with equal
parts of water and vinegar. Pickled eggs keep in the refrigerator for a few weeks.
Beans for Lunch?
Legumes are low in fat, rich in protein, fibres, iron and other vitamins and minerals. They are part
of the meat and alternates food group from Canada’s Food Guide to Healthy Eating. Canned
legumes can easily be added to salad or in a tortilla. Baked beans can be kept in a thermos. Bean
salad can be bought ready-made from the deli section of the local supermarket. Hummus (a chick
pea dip) can be eaten with pita bread and raw vegetables. For children who have access to hot
water at school, certain instant lentil soups and chilli can be interesting choices. Dried soy beans
also have the texture and taste of peanuts. What a good idea for lunch!
26
Appendix 9 : Available Resources
The following resources have been created by the SCNA’s dietitians. Unless specified, all these
resources are also available in French.
School Nutrition for Children: A Handbook for School Boards, School Principals and
Everyone Involved in the School Community
Handbook written for school boards, principals of elementary schools and anyone interested in
healthy eating at school. January 2002. Revised edition: April 2006.
Guide for Healthy Eating In School
This poster suggests healthy food choices for all occasions at school and for the lunch box.
Lunch Box and So Much More…
Placemat on healthy eating and on food safety (available only in black and white).
Quick and Healthy Lunch Ideas
Fact sheet on commercial ready to eat lunches and suggestions for easy and healthy lunches.
Nutrition News on healthy eating
Brief articles written for the school journal and website to the parents’ attention.
Snacks of the Day
Simple, nutritious and low cost snacks menus developed for school daycare centers.
These menus may also be useful to parents and schools’ snack programs.
Workshop: “Je vois, je sens, je goûte”
Series of workshops on Canada’s Food Guide to Healthy Eating’s food groups (for children in
kindergarten up to 3rd grade). Available in French only from Collège d’Alfred of the University of
Guelph.
27
Other resources on school nutrition:
Nutrition Guidelines: Student Nutrition Program
Ministry of Children and Youth Services, June 2005.
Call to Action: Creating a Healthy School Nutrition Environment
This document was written by the School Nutrition Workgroup of the Ontario Society of Nutrition
Professionals in Public Health (OSNPPH) for the boards of education and the school
communities. March 2004.
Brochures, Pamphlets and Information Sheets
A variety of brochures, pamphlets and information sheets are available for parents concerning
healthy eating at school at the nearest Eastern Ontario health Unit and Centre de Santé
Communautaire de l’Estrie.
Internet addresses:
The following internet sites contained interesting information on nutrition. The information on
these sites may not be endorsed by the The School Child Nutrition Alliance of the United Counties
of Stormont, Dundas & Glengarry, and of Prescott-Russell.
! Dietitians of Canada: Various information on healthy nutrition: www.dieticians.ca
! Mission Nutrition: Dietitians of Canada and Kellogg Canada inc. (for grade 1-6):
www.dieticians.ca
! Discover Healthy Eating: A teacher’s resource for grades 1-8. Public Health offices of the
Region of Peel, Toronto and York Region: www.city.toronto.on.ca/health
! Nutrition P.I. : Primary ideas for active learning (Kindergarten - Gr. 3): Dairy Farmers of
Canada (Ontario): www.dairyfarmers.org
! Project Apex: Action program on eating and exercise. Designed for students in grades 4-6.
Dairy Farmers of Canada (Ontario): www.dairyfarmers.org
! Nature’s Sweet Mystery – Exploring Food Energy: Discovering sugar through experiments
and activities (for grades 4-6). The Canadian Sugar Institute Nutrition Information Services:
www.sugar.ca
28
Appendix 10: References
1. School Food and Nutrition. Recommendations for Ontario Ministry of Education Regarding
Sacks and Beverages Dispensed by Vending Machines. Dietitians of Canada, 2004
2. Child Nutrition Alliance Survey Results, Child Nutrition Alliance of S.D.G. and Prescott-Russell,
May 1999.
3. Fuel to Xcell Healthy Vending Machine Program: Ottawa Public Health, December 2004.
4. Anaphylaxis: A Handbook for School Boards. Canadian School Board Association and Health
Canada, 1996.
5. Student Nutrition Program: Nutrition Guidelines, Ministry of Children and Youth Services, June
2005.
29