Get Chopping! with Student Nutrition

Programs

Jennifer Strome, RD

Public Health Dietitian

Jennifer.strome@bchu.org

Agenda Nutrition Guidelines

Choosing Foods to Serve / Not Serve

Label Reading Refresh

Get Chopping! Increasing Veggies & Fruit

Case Study

Keep it Simple: Tools & Templates

Ontario Ministry of Children and Youth Services

Student Nutrition Program Guidelines

• Select nutritious foods and beverages

• Promote good health and healthy eating habits

• Help students to be ready to learn

Benefits (July 2008):

• Clear direction for healthy food choices

• Specifies how often to serve certain foods

• Contains menu planning examples and forms

Nutrition Guidelines Overview • Offer a variety healthy, tasty food choices:

Canada’s Food Guide (CFG) 2007

Student Nutrition Program Guidelines, 2008

Ontario Health Promotion & Protection Act (food safety)

• Portions:

• CFG servings; adjust portion size for age

• Avoid high in fat, salt , and/or added Sugar

• No Trans Fats

• Pleasant eating environment

• Adequate time (20 minutes)

Our Bottom Line:

Everyday Foods We Can Serve Vegetables and Fruit

•1 medium, ½ cup

Grain Products

•1 slice, ½ bagel, ½ cup rice, pasta, 30g

or (1/2-1 ¼ ) cup cold cereal,

•crackers (10)

Milk and Alternatives

•1 cup milk, 50 g (1.5 oz) cheese,

• ¾ cup yogurt

Meat and Alternatives

• ½ cup meat, 2 eggs, ¾ cup

legumes

Nutrition Guidelines Menu Checklist

Vegetables and/or Fruit (VF) offered with every

meal/snack

Snack contains at least 1 serving from a

minimum of 2 food groups with 1 serving coming

from the VF food group

A meal contains at least 1 serving from a

minimum of 3 food groups with 1serving from the

VF food group and 1serving from Milk and

Alternatives food group

Tap water always available

Sometimes Foods: Once a Week or Less

• Found within one of the four food groups

in Canada’s Food Guide

• Source of nutrients

• Sometimes high in fat, sugar & salt

generally due to processing

Remember…

☺Not all foods are created equal

• Beverages

• Hidden Fats

• Sodium

• Added Sugar

• Convenience / Prepared

foods

Sneaky Nutrition Intruders

Never Serve

• Granola bars with

chocolate yogurt or

candy

• Toaster Pastries

• Cakes, Cupcakes,

Donuts

• Ice cream

• Caffeinated coffee/tea

• Fruit Flavoured Drinks

• Soft or Energy

Drinks

• Candy, Chocolate,

• Flavoured Jell-O

• Marshmallows

• Popsicles

• Fruit flavoured

gummies

Philosophy:

Everyday Foods & Sometimes Foods

• Always role-model healthy eating and food

selection for students, the school and parents.

• Consistency helps students understand healthy

eating and food selection.

• Encourage students to enjoy eating everyday

healthy foods for most meals and snacks.

• Caution: use positive messaging. Avoid

classroom criticism & junk food label

Label Re-fresh

The Nutrition Facts Table:

• Provides you with information on

Calories, and 13 nutrients for the

serving size shown

• Use the % Daily Value to choose

and compare food products for a

healthier you.

• Read the ingredient list to help you

make better food choices.

1) Serving size

Compare it to the portion amount you

need to serve based on CFG

2) Calories

May be high in fat or sugar

3. %Daily Value

DV puts nutrients on a scale from

0% to 100%. Use the 5/10/15% rule to tell you if there is a

little or a lot of a nutrient in one serving of a packaged food.

Source: Health Canada

4) Get More of these nutrients

• Look for at least 15 %DV of: – Carbohydrate

– Fibre

– Vitamin A and Vitamin C

– Calcium and Iron

5) Get Less of these nutrients:

• Look for less in – Fat, Saturated Fat and Trans Fat (less than 5% DV)

– Cholesterol

– Sodium

Grain Based Bar Activity

What are the label

reading factors for the

Grain Based Bars?

Fat: 5 g or less

Sat Fat: < 2 g

Salt:< 480 mg

Fibre: > 2 g

Iron: > 5% DV

Look at the whole picture!

Snack: 2 or more food groups

including Vegetable/Fruit (Milk Product optional)

Apples & Cereal Carrots & Crackers Grapes & Yogurt

Cucumber & small Muffin (once a week)

Meal: 3 or more food groups

including Vegetable/Fruit & a Milk Product

• Apple, cheese, crackers Banana, milk, cereal

• Juice, yogurt, small muffin (once a week)

• Fruit, cheese, raisin bread Fruit, cheese, ½ (wg) bagel

What’s in a Snack or Meal?

Spotlight: Vegetables and Fruit Fresh/frozen V&F

-Fresh, frozen

-No added sugar or

salt and fruit

-Choose Ontario grown produced

Foods when possible

Canned vegetable

-Sodium: 480mg or less

Canned fruit (125mL)

-No added sugar

-Vitamin C: 30% DV or more

OR

Vitamin A: 15% DV

Limit these Vegetables/Fruit:

total once a week or less

100% Juice:

Vegetables & Fruit

including fruit, vegetable

or tomato

Dried Fruit

all types including

Apricots

Apples

Raisins

100% fruit leathers

Fruit bars

Ingredient List: Where’s the fruit?

Ingredients: Corn syrup, corn

syrup solids, sugar,

concentrated pear puree,

hydrogenated cottonseed oil,

citric acid, sodium citrate,

pectin, …

Ingredients: Apple puree

concentrate, apple and cherry and

elderberry juice concentrates,

citrus pectin, natural flavour,

lemon juice concentrate.

pear puree,

Kid-friendly

Recipes Ideas:

• Carrot / Apple Muffins

• Protein-Packed Pasta

Salad

• Cheesy Beans and Rice

• Bean & Vegetable Stew

• Burrito Stacks

• Snack pack with

Hummus

Get Chopping: Ways to Up the Veggies & Fruits

Promote your SNP

• Get the kids involved!

• Rotate tasks, duties

• Once a week/month

specials

• Keep seasonal

• Samples, and tastes

• Healthy Bites- ask your

nurse !

• Talk it up

Colourful & Fun:

• kebobs, dips, shapes,

• variety of cooked and raw

• smoothies

• yogurt parfaits

• creative snack packs

i.e bugs bunny, veggie art

Get Chopping: Vegetable & Fruit Ideas

Grain Products Breads (1 slice)

Preferably 100% whole grain

Fibre: 2g or more

Iron: 5% DV or more

Saturated Fat (SF): 2g or less

Sodium: less than 480 mg

Trans Fat: 0

Cereals (30g cold, 175mL hot)

Fibre: 2g or more

Iron: 5% DV or more

SF: 2g or less

Trans Fat: 0

Rice and other grains

(125mL)

Whole grains

Sodium: 480mg or less

Pasta (125mL):

Fibre: 2g or more

Enriched

Crackers (30g):

Fibre: 2g or more

Iron: 5% DV or more

Sodium: 480mg or less

SF: 2g or less

Cereal Activity:

Honey Nut Cheerios 29 3/4 cup

0.3 0 2 10 30%

Cinnamon Toast Crunch

31 3/4 cup

0.3 0 1 10 30%

Fibre 1 Raisin Bran 59 1

cup 0.2 0 11g 15 50%

Oat Cluster Almond 58 1

cup 0.5 0 4g 17 50%

Weight Serving SF TF Fiber Sugar Iron

Sugar* not in guidelines specifically

Limit these Grain Products

total once a week or less

Grain Based Bars

Pancakes

/Waffles

Muffins

Cookies

See guidelines for details and label reading

*Snacks only*- do not serve at meals

Limit these Grain Products

total once a week or less

Popcorn

•Air popped, preferred

Pretzels

Baked Nachos

See guidelines for details and label reading

Milk and Alternatives

Milk (250 mL)

Milk Fat (MF): 2%, 1%, or skim

white or chocolate

Cheese (50g)

Calcium: 15% DV or more

M.F.: 20% or less, preferred

Yogurt, Kefir (175g)

Calcium: 15% DV or more

M.F 2% or less

Milk alternative beverages

(250mL)

Calcium: 25% DV or more

Vitamin D:25% DV or more

Fat: 5g or less

Limit these Milk and Alternatives

total once a week or less

Processed Cheese Slices

Processed Cheese Spread

Puddings, custards,

frozen dessert (e.g. Frozen yogurt)

See guidelines for details and label reading

Meats and Alternatives Fresh or frozen

meats (75g)

Lean or extra lean meats

Sodium: 480 mg or less

Frozen prepared meats (75g)

Lean or extra lean beef

OR

Fat: 5g or less

Sodium: 480 mg or less

Canned meat or fish (75g)

Select light tuna

not albacore or white

-Packed in water, not oil

-Sodium: 480 mg or less

-Fat: 3g or less for meats

Salmon is a healthy choice

Eggs (2)

Sodium: 480 or

less

Legumes (175mL)

Iron: 5% DV or

more

Sodium: 480mg

or less

Fat: 3g or less

Tran fat free

Seeds, shelled

(60mL)

Sodium: 480mg or less

Limit these Meat &

Alternatives:

total once a week or less

Deli Meats

lean and extra lean,

480mg sodium and less

examples

Turkey

Chicken

Ham

Roast Beef

Maximum “Once a Day - Condiments”

at each meal or snack

Light cream cheese

Jams/Jellies

Marmalades

Syrup

Fruit butters

Sauces

Salsas

Dips

Condiments

Gravy

Soft margarine

Vegetable oils

Butter

Salad dressings

mayonnaise

Never Serve

• Foods with Trans Fat

• Expired food/after best

before

• Open bulk food

• Broken packaged food

• Home preserves

• Unpasteurized milk, apple

cider or juices

• High fat/salt snacks

• Hotdogs, sausage, bacon

• Cured meats (e.g.

salami)

• Instant noodle soups

• Full fat cream cheese

• Deep fried food

• Full fat sour cream

SNP Case Study~!

Keep it Simple & Plan Ahead

Always Plan a Menu for 5 Days

(use template)

Prepare menus for 3 to 4 weeks at a time

• Saves time and costs

• Ensures variety and interest

• Be flexible! i.e. food sales or perishable in-kind donations

• Follow’s food allergen aware policies

Ensure each days menus have maximum of:

• 1 item from the one of the “once a week foods” per day

• 1 item from the “once a day Condiments" foods

Facility

• Equipment

• Sinks & Hand washing

• Type of food allowed

• Storage & Refrigeration

Environmental

• Sabrina’s Law

• Limit leftovers

• Consider packaging

• Consider disposables

Where Food is Coming From:

• Credible vendors

• Donations

• Transporting food safely

• Sales and discounts from

supplies/stores

• Availability of foods/ingredients

• The seasons/climate

• Ease of preparation

Factors to Consider for SNP’s

Meal examples (3+ Food Groups) 1. Dried fruit (once per week - fr/veg), hot oatmeal, low fat

milk, water

2. Apple, whole wheat bread with margarine (once per

day), low fat cheddar cheese (<20% MF), water

3. Cup fruit, whole grain waffle (once per week - grain),

low fat milk, water

4. Defrosted berries, low fat granola, low fat yogurt,

sunflower seeds (extra choice), water

5. Pineapple rings, multigrain bagel, deli ham (need 75g

portion), watch sodium with brand), low fat milk, water

Mon: • Grapes

• whole grain cereal bar (once a week max)

• Water

Tues: • Cantaloupe chunks

• low fat yogurt

• Water

Wed: • Baby carrots

• Low Fat Mozzarella cheese cubes

• Whole wheat crackers (extra as 2 CFG)

• water

Thurs: • Juice (once a week max)

• Whole wheat bagel

• low fat/light cream cheese (one day misc – not a milk product but ok as have 2 CFG already)

• Water

Fri: • Unsweetened apple sauce

• whole wheat pita

• hummus dip (might be ½ Meat Alternative Choice if ½ cup each or so as a serving = ¾ cup)

• water

Snack Examples (2+ food groups)

Summary • Keep it Simple -at least in the beginning

• Follow MCYS Nutrition Guidelines

• Use Canada’s Food Guide and read the label

• Provide a variety of food, avoiding trans fat,

high fat, salt and added sugar foods

• Always remember Food Safety

• Have fun as you share healthy food with our

children!

Questions?

Thank you!