Priority Areas for Action 1.Healthy lunches & food service contracts (PPM 150) 2.Healthy fundraising 3.Healthy classroom rewards
School Baseline Survey Purpose To assess current activity in the nutrition priority areasResponse 8 of 9 school boards completed (May-June 2010) 262 respondents (out of 545 schools) = 48%
Survey Highlights Commonly Cited Barriers: Analyzing the foods to ensure compliance with nutritional guidelines Availability of vendors which can meet guidelinesSupports “Training for all staff and for parents in making healthier eating options and making these choices on a budget.” “Additional literature to be given out to parents.”
Our Children are at Nutritional Risk! 68 % of boys (9-13 yrs) consuming < 5 daily servings of vegetables & fruit 83 % of girls (10-16 yrs) who do not have 3 daily servings of milk products 10 # of teaspoons of sugar in one can of soft drink 60 % increase in risk of becoming overweight for each additional daily serving of a sugar-sweetened beverage (children, 1.5 yr-period) 1000 Amount of sodium (mg) in one large slice of pizza 1200 Adequate Intake of sodium (mg) per day for children aged 4-8
What is a Healthy School Nutrition Environment (HSNE)?
The Healthy Food for Healthy Schools Act, 2008 1. Trans Fat Standards Regulation (O.Reg. 200/08): Introduced – April 2008 Full implementation – Sept. 2008 2. School Food and Beverage Policy (P/PM 150): Introduced – Jan. 2010 Full implementation – Sept. 1, 2011
School Food and Beverage Policy (P/PM 150) The policy applies to food and beverages sold: In all venues on school property Through all programs At all events on school property
School Food and Beverage Policy (P/PM 150) The standards do not apply to foods and beverages: Offered in schools to students at no cost Brought from home/ purchased off school premises Purchased during field trips Sold in schools for non-school purposes Sold for fundraising activities that occur off school premises Sold in staff rooms
Nutrition Standards Products in this category are the healthier options and generally have higher levels of essential nutrients and lower amounts of fat, sugar, and/or sodium. Sell MostSell Less Not Permitted For Sale Products in this category may have slightly higher amounts of fat, sugar, and/or sodium than food and beverages in the Sell Most category. Products in this category generally contain few or no essential nutrients and/or contain high amounts of fat, sugar, and/or sodium (e.g., deep-fried and other fried foods, confectionery).
Nutrition Standards for Food Food is divided into six groups: Vegetables and Fruit Grain Products Milk and Alternatives Meat and Alternatives Mixed Dishes Miscellaneous Items
DISCUSSION Think about your current school nutrition environment. 1.Where are foods & beverages currently being offered and sold in your school? (2-3 min) 2.Where/ how could you improve the quality of offerings? (2-3 min)
Survey Results: Foods in Schools In the Champlain region… Common foods sold or served in elementary and secondary schools: 1.Pizza (60.4%) 2.Hot dogs & hamburgers (39.2%) 3.Juice that is not 100% (29.8%) 4.Regular potato chips (25.3%) 5.Soft drinks (23.8%)
MONDAYTUESDAYWEDNESDAYTHURSDAY HolidayPizza Sub Pasta Salad Cookie Tomato soup ½ chicken finger wrap with lettuce & mayo Turkey wrap (w lettuce mayo grated cheese) Pasta salad Cookie Ham Wrap (w lettuce & cheese) Salad Yogurt Chicken Burger Pasta Salad Cookie Chicken Nuggets Caesar Salad Cookie Pizza Pepperoni Sub Soup Yogurt Cheeseburger Salad Cookie Chicken fingers Salad Cookie Hot Dog Soup Yogurt Pogo Salad Cookie ½ Chicken Caesar wrap Salad Cookie Hot Dog Pasta salad Jello Grilled Cheese Soup Cookie Pogo Salad Yogurt Making Changes… EXISTING MENU AS SUBMITTED THROUGH SURVEY, JUNE 2010
Survey Results: Fundraising In the Champlain region… 87.4 % of schools use food for fundraising Most common fundraising foods are: –Bake Sale Items (19.3%) –Pizza (18.5%) –Chocolate (13.1%) –BBQ Items (i.e. hotdogs) (9.7%)
Healthy Fundraising To raise money by using non-food items or the healthiest food and beverages (on and off school premises) Apple - gram Bike-a-thon Silent auction Book sale
Will we lose money?!? BC – Over half of schools no change in fundraising revenue when switch to healthier options (Act Now BC, 2008) US – schools in many US states – no decrease in revenue, many have seen a net gain (Wharton, et al, 2008)
Paving the way! Steps for Success Assess: What is your school doing now? Consult your school community (parents, school council, vendors). Just ask! Decide what to offer/ sell Promote and communicate!
DISCUSSION What are some of the successes or things your school is doing well in terms of creating a healthy school nutrition environment? Provide specific ideas/ examples in the following 3 areas: 1.Healthy lunches & food service contracts 2.Healthy fundraising 3.Healthy classroom rewards (10 min)
“If you think you are too small to make a difference, you have never been in bed with a mosquito.” - Unknown Becoming a Champion!
The Champlain Healthy School-aged Children Initiative was made possible through funding from the Ontario Ministry of Health Promotion, the Heart and Stroke Foundation of Ontario, and the Société Santé en français. Acknowledgement www.ccpnetwork.ca