Student Nutrition PROGRAM Nutrition Standards

Transcription

1 County of Lambton Student Nutrition PROGRAM Nutrition Standards

2 TABLE OF CONTENTS Purpose of the Nutrition Standards... 3 What is a Healthy Snack or Healthy Meal According to the Nutrition Standards?... 4 Tips for Using the Nutrition Standards to Choose Healthy Foods and Beverages for SNPs... 5 Using Food Labels to Choose Foods that Meet the Nutrition Standards... 6 Nutrition Standards Vegetables and Fruit... 9 Milk and Alternatives Grain Products Meat and Alternatives Mixed Dishes Miscellaneous Foods to Limit Do Not Serve in Student Nutrition Programs... 23

3 PURPOSE OF THE NUTRITION STANDARDS To define nutritious snacks and meals based on: Canada s Food Guide, Health Canada Nutrition Guidelines for Student Nutrition Programs, Ministry of Children and Youth Services Nutrition Standards, Ministry of Education School Food and Beverage Policy To help coordinators plan healthy snacks and meals To provide criteria for choosing healthy foods and examples All Student Nutrition Programs (SNPs) offering food in County of Lambton schools agree to serve healthy snacks and meals according to the Nutrition Standards. 3

4 What is a HEALTHY SNACK or HEALTHY MEAL according to the Nutrition Standards? HEALTHY SNACK PROGRAM Contains 1 full food guide serving from at least 2 food groups of Canada s Food Guide *Nutritional value of a snack is improved by offering choices from 3 of the 4 food groups HEALTHY MEAL PROGRAM Contains 1 full food guide serving from at least 3 food groups of Canada s Food Guide *Nutritional value of a meal is improved by offering choices from 4 food groups Contains 1 full food guide serving of Vegetables and Fruit Contains 1 full food guide serving of Milk and Alternatives and/or Grain Products and/or Meat and Alternatives Always has tap water available BLENDED PROGRAM Contains 1 full food guide serving of Vegetables and Fruit Contains 1 full food guide serving of Milk and Alternatives Contains 1 full food guide serving of Grain Products and/or Meat and Alternatives Contains 1 full food guide serving of a fruit or vegetable, plus 2 additional food groups must be available. Contains 1 full food guide serving of Vegetables and Fruit 1 full food guide serving of 2 of the following food groups Milk and Alternative and/or Grain Products and/or Meat and Alternatives is available" 4 COUNTY OF LAMBTON SNP NUTRITION STANDARDS

5 TIPS FOR USING THE NUTRITION STANDARDS TO CHOOSE HEALTHY FOODS AND BEVERAGES FOR SNPs Compare the information on the Nutrition Facts table and ingredient list with the nutrition criteria outlined on pages 9-21 to determine whether a food or beverage may be served at your program. Unless noted, all food must meet the Healthy Food for Healthy Schools Act and Trans Fat Regulation, O. Reg. 200/8. Food should always be prepared in a healthy way - that is, using cooking methods that require little or no added fat or salt, such as baking, barbequing, boil, broiling, grilling, microwaving, poaching, roasting, steaming or stir-frying. 5

6 USING FOOD LABELS TO CHOOSE FOODS THAT MEET THE NUTRITION STANDARDS 3 Each Nutrition Facts label contains the following information: 1 2 Nutrition Facts Per 1 fruit cup (113g) Amount % Daily Value Calories 70 Fat 0g 0% Saturated 0g 0% + Trans 0g Cholesterol 10mg Sodium 10mg 0% Carbohydrate 18g 6% Fibre 1g 4% Sugars 16g Protein 1g Vitamin A 2% Vitamin C 100% Calcium 0% Iron 0% 1 Serving Size 2 Calories (energy) per stated serving size Core Nutrients, including: Total fat (broken down further into saturated & trans fat) Sodium Fibre Protein Vitamin A Calcium Vitamin C Iron % Daily Value (DV): tells you if a product has a little or a lot of a certain nutrient for most of the core nutrients 6 COUNTY OF LAMBTON SNP NUTRITION STANDARDS

7 Ingredient list: Ingredients: Clingstone peaches, fruit juice from concentrate (water, concentrated grape and/or pear juice), ascorbic acid, citric acid, natural and simulated flavours. Lists ingredients that make up the food Ingredients are listed in order of weight with the heaviest first Helps to identify if the product contains food allergens (e.g. peanuts) Example: STEP 1: Identify the food group and subgroup in the nutrition standards that the product fits into. This fruit cup fits in the Vegetables and Fruit group and the Canned/jarred fruit and fruit sauces sub-group. STEP 2: Compare the relevant information on the product s food label with the nutrition criteria in the nutrition standards. Please note: Portion size must be used to assess whether a product meets the nutrition criteria. If the portion size being served is different from the serving size identified in the nutrition facts table, the nutrition criteria must be calculated in relation to the portion size. According to the information on the food label, this fruit cup contains: Clingstone peaches as the first ingredient 0g of fat 0g of saturated fat 10mg of sodium 100% DV of Vitamin C This fruit cup meets the nutrition criteria because it has: Fruit as the first item on the ingredient list Sodium: 360mg or less Vitamin C: 30% DV or more 7

8 NUTRITION STANDARDS

9 VEGETABLES AND FRUIT OF ONE FULL FOOD GUIDE SERVING: 1 medium whole fruit ½ cup fresh, frozen, or canned fruit ¼ cup dried fruit FOOD Fresh/frozen vegetables or fruit Canned/jarred fruit and fruit sauces Vegetable or fruit is the first item on the ingredient list No added sugar* or salt Sodium: 360mg or less Vegetable or fruit is the first item on the ingredient list Preferably packed in juice and contains no added sugar* Sodium: 360mg or less Vitamin C: 30% DV or more OR Vitamin A: 15% DV or more ½ cup fresh, frozen, or canned vegetables 1 cup raw leafy greens ½ cup 100% juice Fresh or frozen vegetables with little or no added salt Fresh or frozen fruit with no added sugar Some fruit cups packed in juice Unsweetened apple sauce *Look for other words for sugar, such as glucose, fructose, sucrose, dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey 9

10 VEGETABLES AND FRUIT (continued) FOOD Canned/jarred vegetables (except tomatoes) Canned tomatoes and tomatobased products Vegetable or fruit is the first item on the ingredient list Sodium: 360mg or less Some canned vegetables Some pasta sauce 10 COUNTY OF LAMBTON SNP NUTRITION STANDARDS

11 FOOD Fruit juice VEGETABLES AND FRUIT (continued) ONLY ONE FOOD ITEM FROM AMONG THE FOLLOWING MAY BE SERVED ONE TIME PER WEEK OR LESS 100% juice, pulp or puree Unsweetened/No sugar* added No artificial flavours or colours added Elementary schools: portion size 250mL or less 100% fruit juice Vegetable and tomato juices Dried fruit 100% juice, pulp or puree Unsweetened/No sugar* added Vitamin C: 30% DV or more OR Vitamin A: 15% DV or more Elementary schools: portion size 250mL or less Vegetable or fruit is the first item on the ingredient list No added sugar* or fat Fibre: 2g or more Sodium: 360mg or less Vitamin C: 30% DV or more OR Vitamin A: 15% DV or more 100% vegetable juice Raisins Some 100% fruit leather and fruit bars *Look for other words for sugar, such as glucose, fructose, sucrose, dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey 11

12 MILK AND ALTERNATIVES OF ONE FULL FOOD GUIDE SERVING: 1 cup milk, white or chocolate 1 cup fortified soy beverage 200mL yogurt drink 50g brick cheese or 2 cheese strings 1 cup cottage cheese 175mL (¾ cup) yogurt or 3 yogurt tubes FOOD Milk (plain or flavoured) Soy/Milk Alternative beverages (plain or flavoured) Sugar: 28g or less Fat: M.F.* 2%, 1%, or skim; 5g or less Calcium: 25% DV or more Elementary schools: portion size 250mL or less Fat: 5g or less Calcium: 25% DV or more Vitamin D: 25% DV or more Elementary schools: portion size 250mL or less Fresh white or chocolate milk Reconstituted milk powder Evaporated milk UHT milk** Fortified soy milk UHT soy milk** *M.F. = Milk Fat. The amount can be found on the front of the food label. **UHT = Ultra High Temperature. These products are pasteurized at a very high temperature and sealed in a tetra pak. They do not need to be refrigerated until opened. 12 COUNTY OF LAMBTON SNP NUTRITION STANDARDS

13 MILK AND ALTERNATIVES (continued) FOOD Hot chocolate made with milk only *Hot chocolate made with water may not be served Cheese Sugar: 28g or less Fat: M.F.* 2% or less; 5g or less Calcium: 25% DV or more Elementary schools: portion size 250mL or less Fat: M.F.* 20% or less Sodium: 360mg or less Calcium: 15% DV or more Yogurt, Kefir Fat: M.F.* 2% or less Calcium: 15% DV or more Elementary schools: Yogurt drink portion size 250mL or less *M.F. = Milk Fat. The amount can be found on the front of the food label. Some hot chocolate powders combined with milk Some part-skim mozzarella, cheddar, Swiss, ricotta Some cottage cheese Some cheese strings Plain or flavoured yogurt Some yogurt drinks 13

14 GRAIN PRODUCTS OF ONE FULL FOOD GUIDE SERVING: 1 slice whole grain bread ½ whole grain bagel or English muffin ½ whole grain pita or large tortilla FOOD Breads Cereals (cold and hot) 30g cold cereal or ¾ cup hot cereal 30g crackers (e.g. 6 whole grain Triscuit crackers) 30g Melba toast (4-6 crackers) Whole grain is the first item on the ingredient list Fibre: 2g or more Trans fat: 0g Sodium: 240mg or less Iron: 5% DV or more Whole grain is the first item on the ingredient list Fibre: 2g or more Trans fat: 0g Iron: 5% DV or more Some whole grain breads, buns, bagels, pitas, tortillas, rotis, bannock Some whole grain pizza doughs and flatbreads Oatmeal Some granola Wheat squares Cheerios Bran flakes 14 COUNTY OF LAMBTON SNP NUTRITION STANDARDS

15 FOOD Crackers Pasta Rice and whole grains GRAIN PRODUCTS (continued) Fibre: 2g or more Trans fat: 0g Sodium: 240mg or less Iron: 5% DV or more Enriched Fibre: 2g or more Sodium: 240mg or less Sodium: 240mg or less Whole grain crackers Hard bread sticks Melba toast Enriched white or whole wheat pasta Brown, wild, parboiled or converted rice Couscous, barley, bulgur, millet, buckwheat, spelt, cornmeal, quinoa 15

16 GRAIN PRODUCTS (continued) ONLY ONE FOOD ITEM FROM AMONG THE FOLLOWING MAY BE SERVED ONE TIME PER WEEK OR LESS FOOD Muffins Cookies Grain-based bars Pancakes/ waffles Fibre: 2g or more Fat: 5g or less Trans fat: 0g Iron: 5% DV or more Fibre: 2g or more Fat: 5g or less Trans fat: 0g If possible, make from scratch using whole grain flour and 2%, 1% or skim milk If using a mix, select brands that require additional ingredients such as milk and eggs Offer fresh fruit or canned unsweetened fruit as topping instead of syrup Some small muffins Some cookies with added fibre Some whole grain cereal bars without candy, chocolate, marshmallows, or yogurt coating Some whole grain pancakes or waffles 16 COUNTY OF LAMBTON SNP NUTRITION STANDARDS

17 GRAIN PRODUCTS (continued) ONLY ONE FOOD ITEM FROM AMONG THE FOLLOWING MAY BE SERVED ONE TIME PER WEEK OR LESS FOR A SNACK PROGRAM ONLY (NOT TO BE SERVED AT MEAL PROGRAMS) FOOD Popcorn Pretzels Baked tortilla chips Fibre: 2g or more Trans fat: 0g Sodium: 240mg or less Iron OR Calcium OR Vitamin A OR Vitamin C: 5% DV or more Air popped, preferred Fibre: 2g or more Trans fat: 0g Sodium: 240mg or less Iron OR Calcium OR Vitamin A OR Vitamin C: 5% DV or more Some air-popped and microwave popcorn Products that meet the criteria may not be available now. Continue reading labels because existing products may be modified. 17

18 MEAT AND ALTERNATIVES OF ONE FULL FOOD GUIDE SERVING: 75g (2.5oz)/½ cup cooked fish, poultry, lean beef or pork 75g (2.5oz)/½ cup deli meat 2 eggs ¾ cup legumes (e.g. lentils, peas, beans) 150g (¾ cup) tofu FOOD Eggs Fresh or frozen meats Canned meat Frozen prepared meats and fish Fresh, frozen or canned fish Fat: 7g or less Fat: 10g or less (lean or extra lean) Fat: 5g or less - chicken, pork, or fish 10g or less - beef Fat: 8g or less Select light tuna packed in water, not albacore or white Whole eggs Liquid eggs Extra-lean ground meat Lean beef, lamb, pork, poultry or goat Lean back bacon Canned chicken Canned ham Some baked chicken strips and pieces Some lean meatballs and hamburger patties 18 COUNTY OF LAMBTON SNP NUTRITION STANDARDS

19 FOOD Legumes MEAT AND ALTERNATIVES (continued) Fat: 8g or less Protein: 10g or more Lentils Chickpeas Black beans Protein butters Peanut, almond, soy, and sesame butters Seeds shelled Tofu Other meat alternatives Deli meats Trans fat: 0g Not coated with candy, chocolate, sugar or yogurt Fat: 8g or less Trans fat: 0g Protein: 10g or more Iron: 5% DV or more Trans fat: 0g Protein: 10g or more Iron: 5% DV or more Sunflower seeds Pumpkin seeds Some veggie burgers, simulated meat strips Some veggie meatballs, ground round, wieners Tempeh ONLY ONE FOOD ITEM FROM AMONG THE FOLLOWING MAY BE SERVED ONE TIME PER WEEK OR LESS Fat: 5g or less (lean or extra lean) Lean or extra lean ham, turkey, chicken, beef 19

20 MIXED DISHES Mixed dishes are products that contain more than one major ingredient*. MIXED DISHES WITH A NUTRITION FACTS TABLE Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. FOOD Entrees Soups Side Dishes Fibre: 2g or more Fat: 10g or less Saturated fat: 5g or less Protein: 10g or more Sodium: 960mg or less Fibre: 2g or more Sodium: 720mg or less Fibre: 2g or more Fat: 5g or less Sodium: 360mg or less Sandwiches Wraps Frozen pizza Pasta Grain and/or vegetable salads such as pasta salad, coleslaw *A major ingredient is any product that is identified in one of the food groups set out in the nutrition standards - that is, Vegetables and Fruit, Grain Products, Milk and Alternatives, and Meat and Alternatives. All pizza toppings are considered major ingredients. 20 COUNTY OF LAMBTON SNP NUTRITION STANDARDS

21 MIXED DISHES (continued) MIXED DISHES WITHOUT A NUTRITION FACTS TABLE For every ingredient used, refer to the nutrition criteria for the appropriate food group. FOOD Entrees Soups Side Dishes All major ingredients* meet the nutrition criteria All major ingredients* meet the nutrition criteria All major ingredients* meet the nutrition criteria Smoothies Sandwiches Wraps Homemade pizza Pasta Grain and/or vegetable salads such as pasta salad, coleslaw *A major ingredient is any product that is identified in one of the food groups set out in the nutrition standards - that is, Vegetables and Fruit, Grain Products, Milk and Alternatives, and Meat and Alternatives. All pizza toppings are considered major ingredients. 21

22 MISCELLANEOUS FOODS TO LIMIT These are considered minor ingredients and should be used in limited amounts as defined Choose products that are lower in fat and sodium OFFER ONLY ONE OF THESE FOODS AT EACH SNACK OR MEAL (e.g. when serving toast, jam or butter can be offered, not both) FOOD Spreads Cream cheese (light ONLY) Honey Jam, jelly or marmalade MAXIMUM PORTION SIZE 1 tablespoon (15mL) or less Dips Hummus 2 tablespoons (30mL) or less Fats Oils and Dressings Gravies and Sauces Condiments Other Butter Margarine (must contain 0g trans fat) Mayonnaise Vegetable oil Salad dressing Gravy Pasta sauce, cream-based Salsa Ketchup Mustard Coconut Parmesan cheese Syrup 1 teaspoon (5mL) or less 1 tablespoon (15mL) or less 4 tablespoons (60mL) or less 1 tablespoon (15mL) or less 1 tablespoon (15mL) or less 22 COUNTY OF LAMBTON SNP NUTRITION STANDARDS

23 DO NOT SERVE IN STUDENT NUTRITION PROGRAMS THE FOLLOWING FOODS AND BEVERAGES SHOULD NOT BE OFFERED AT SNACKS OR MEALS Foods containing artificial trans fat e.g. ingredients such as hydrogenated oils, partially hydrogenated oils, shortenings, hydrogenated (hard) margarines Soft drinks, sports drinks, energy drinks, coffee, tea and iced tea Fruit-flavoured beverages that are not 100% juice Hot chocolate made with water Table cream, coffee cream, whipped cream, non-dairy whipped cream toppings and creamers Ice cream, frozen yogurt, ice milk, gelato Puddings and custards Freezies and popsicles (if not 100% juice) Flavoured jellos Toaster pastries Croissants, Danishes, pies, turnovers, pastries Cakes, cupcakes, and doughnuts Energy bars and protein bars Chocolate or yogurt covered granola bars or granola bars with candy, chocolate or marshmallows Candy, chocolate, marshmallows, and gum Fruit flavoured candy, gummies, rolls or chews Full fat sour cream and cream cheese High fat, salty snacks (e.g. potato chips, nacho chips, cheese puffs, etc.) Deep-fried foods (e.g. hash browns, French fries, chicken nuggets, fish sticks, samosas, spring rolls) Hot dogs, sausages and bacon (regular side bacon, turkey bacon, chicken bacon) Cured meats (e.g. salami, pepperoni, bologna) Instant noodle soups Unpasteurized milk or milk alternatives Unpasteurized apple ciders and juices All home canned foods and preserves Foods which are not in their original container Jars or packages which have seals broken (the top has popped) Expired food or food after the best before date 23

24 Lambton For more information, contact: 150 N. Christina St., 2nd Floor, Sarnia ON N7T 8H3 Telephone: , ext Toll Free: