1. Monitoring Policy Implementation Michelle Murton, School Nutritionist

2. Overview  Policy Advisory Committee  Policy Monitoring  Development of Monitoring Process  Monitoring Tool  Purpose  Format and Content  Proposed Distribution

3. Food and Nutrition In Nova Scotia Schools Policy Advisory Committee (PAC)  Provincial committee co-chaired by the Department of Education (DoE) and Health Promotion and Protection (HPP)  Diverse group of school food and nutrition stakeholders from across Nova Scotia  Advisory body to DoE and HPP  Tasked with leading policy monitoring and evaluation

4. Policy Monitoring “School boards will monitor and evaluate policy implementation and effectiveness related to nutrition and the promotion of healthy eating and participate in the provincial evaluation of the policy.” From Food and Nutrition Policy for Nova Scotia Public Schools (September 2006)

5. How do we police our policy? NS FOOD POLICE! unhealthy

6. Policy Monitoring…continued There are no Food Police in Nova Scotia! In each school community there are champions who help keep schools on the right path. We envision the Food and Nutrition Policy being part of Health Promoting Schools planning and evaluation frameworks. (This is already happening in our school boards.) We cannot evaluate our policy’s effectiveness unless we know it has been properly implemented!

7. Development of a Monitoring Process  Ad Hoc Monitoring Committee struck by the PAC to lead development of a process and creation of a tool to monitor policy implementation, including awareness of new Provincial Breakfast Program Standards  Committee included provincial representation from all school boards, educators, public health nutritionists, and HPP evaluation staff  Gathered samples of monitoring tools and processes used in Nova Scotia, Canada, and abroad

8. Monitoring Tool - Purpose  Determine the level of progress schools have made toward full implementation of the policy  Help identify gaps or weaknesses related to implementation  Provide additional education related to the policy components This will help identify resources required, as well as further inform planning for government, school boards, health districts and schools

9. Monitoring Tool - Format Rubric  Complements existing tools used by school boards  Familiar to many schools  Useful as a planning tool

10. Monitoring Tool Implementation Levels for Directives LEVEL 1 Fully Implemented LEVEL 2 Mostly Implemented LEVEL 3 Working Toward Implementation LEVEL 4 Not Implementing What full implementation of the policy directive would look like in a school Good progress or effort made toward implementing the policy directive Some action toward or awareness of the need for implementing the policy directive No action or effort made to implement the policy directive

11. Monitoring Tool Achievement Levels for Guidelines LEVEL 1 Fully Achieved LEVEL 2 Mostly Achieved LEVEL 3 Working Toward Achievement LEVEL 4 Not Achieving What full implementation of the policy guideline would look like in a school Good progress or effort made toward implementing the policy guideline Some action toward or awareness of the need for implementing the policy guideline Little or no action or effort made to implement the policy guideline

12. Monitoring Tool – Content continued  The tool contains a rubric for each of the twelve policy directives and five guidelines  Tool includes four open-ended questions:  What are your school’s next steps for working toward full policy implementation?  What supports does your school need in order fully implement the policy?  Does your school offer a breakfast program at no cost?  Is your school aware of the new Provincial Breakfast Program Standards, released February 2008?

13. Sample Policy Directive - Pricing To ensure that healthy food and beverage choices are accessible to the majority of students, schools will make affordability the primary consideration when setting prices or profit margins. Meal programs in particular will be priced with this in mind.

14. Rubric for Pricing Directive LEVEL 1 Fully Implemented LEVEL 2 Mostly Implemented LEVEL 3 Working Toward Implementation LEVEL 4 Not Implementing All healthy food and beverages sold during the school day are priced to be affordable for the majority of students (e.g. little or no profit margins exist; food is a ‘service’ ). Prices and profit margins for healthy school meals are set so they are affordable for the majority of students. Some steps have been taken to ensure healthy food and beverages are affordable to students. Affordability for students is not a consideration when setting school food and beverage prices or profit margins.

15. Completion of Tool  Schools will be asked to gather key individuals responsible for food and nutrition within their school to work through the tool (e.g. Health Promoting Schools Team; educators, food service staff, parents, students) Intended to: be reflective, educational help schools plan ahead identify need for resources  Simple on-line tool will be created so schools can submit this information easily

16. Proposed Distribution The monitoring tool and instructions for its completion will be sent from the DoE and HPP to school boards. Boards will distribute this information to schools (electronically). Contact people will be available in each school board to answer questions about completion of the tool (i.e. members of Ad Hoc Monitoring Committee).

17. Data Analysis Data analysis to be completed by DoE; HPP to theme open-ended responses Results will be examined by Ad Hoc Monitoring Committee Recommendations regarding next steps for policy implementation, business planning, and resources will be sent to the PAC, DoE, and HPP Results will be communicated to boards and district health authorities to assist with coordinated planning related to school food policy implementation

18. Next Steps Editing final content French translation Building on-line tool Pilot testing Creation of ‘Users Guide’

19. Thank you!