Nutrition policy kprdsb secondary teachers
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Nutrition Policy KPRDSB Secondary Teachers. May 30, 2012. Plenary Session. Reviewing the Policy and Your Role. Carrot vs. Twinkie. Today’s Presentation. Overview of KPRDSB Nutrition Policy Integrating Policy to School and Classroom Curriculum practice. Session Goals:

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Nutrition policy kprdsb secondary teachers

Nutrition PolicyKPRDSB Secondary Teachers

May 30, 2012


Plenary session

Plenary Session

Reviewing the Policy and Your Role


Carrot vs twinkie

Carrot vs. Twinkie


Today s presentation

Today’s Presentation

  • Overview of KPRDSB Nutrition Policy

  • Integrating Policy to School and Classroom Curriculum practice.

    Session Goals:

  • Teachers will define their leadership role in supporting the implementation of the KPRDSB Nutrition Policy

  • Teachers will discuss how to make curriculum connections school-wide

  • Teachers will plan to support the community to promote and model the KPRDSB Nutrition policy.


Kprdsb and public health are working together to

KPRDSB and Public Health are Working Together to...

  • Communicate - fact sheets, newsletter inserts, posters and websites, info sessions

  • Educate – train-the-trainer workshops

    staff, students, and school council members

  • Implement – Healthy Schools committees, posters, letters, etc.

  • Monitor and Comply – vendor compliance letters, sign back memo


Defining your leadership role

Defining Your Leadership Role

in Supporting the Implementation of the KPRDSB Nutrition Policy


From www ontario ca healthy

From: www.ontario.ca/healthy


Nutrition and teens

Nutrition and Teens

Our teens are at Nutritional Risk!

Roughly one-third of a student’s daily food intake occurs at school.

Dietitians of Canada, 2004


The elephant in the room

The Elephant in the Room

Food from outside school

Nutrition Policy is not intended to make us food police!

Instead, consider what we can do in our schools to promote a healthy environment!


Opportunities in the school environment to make changes

Opportunities in the School Environment to Make Changes

  • Fundraisers (eg, bake sales, chocolate bars, weekly chips, freezie sales)

  • Cafeteria Service

  • Any school events (eg, sports tournaments, Arts night)

  • Classroom celebrations/parties

  • Dances

  • Student rewards

  • Tuck shops, vending machines

  • Information home to parents (link with curriculum)

  • Meal and snack programs

    • Breakfast and/or snack programs

    • Hot lunches


What can we impact

What Can We Impact?

  • The School Nutrition Environment

    • Create a school community that promotes healthy eating through words and actions

  • Shift in thinking

    • Students get the same message about food, nutrition and healthy eating wherever food is served – in the classroom, in the school and in the home

    • Food is part of school life but can focus on healthier options

      • Served in cafeterias, canteens, tuck shops, vending machines

      • Offered as part of breakfast and snack programs

      • Used for fundraising and special events

      • Healthy Eating is a subject of curriculum instruction

Together we can make the healthy choice the easy choice!


In the spirit of kpr nutrition policy

In the Spirit of KPR Nutrition Policy

  • Spirit of policy

    • Relationship building

    • Commit to healthier schools

    • Role/opportunity we have in our schools as leaders

We know the why...now let’s put Nutrition Policy into action!


Kprdsb nutrition policy

KPRDSB Nutrition Policy

MEDU Bill 8

P/PM 150


Nutrition policy kprdsb secondary teachers

ACTIVITY #1

The KPR Nutrition Policy


No free lunch

No Free Lunch


Nutrition standards 2 sections

Nutrition Standards 2 Sections

Food Categories

  • Vegetables and Fruit

  • Grain Products

  • Milk and Alternatives

  • Meat and Alternatives

  • Mixed dishes

  • Miscellaneous items

    Beverages

  • Different for elementary and secondary schools


How do we know which foods and beverages to sell

How Do We Know Which Foods and Beverages to Sell?

Food and beverage criteria have been identified for three categories

Sell Most ≥ 80%

Healthier options and generally have higher levels of essential nutrients and lower amounts of fat, sugar, and/or sodium

Sell Less ≤ 20%

May have slightly higher amounts of fat, sugar, and/or sodium than food and beverages in the Sell Most category

Not Permitted for Sale 0%

Have few essential nutrients and/or contain high amounts of fat, sugar, and/or sodium

http://healthy.apandrose.com/nst


Beverage standards for secondary school

Beverage Standards for Secondary School

Sell Most

Water

Milk, Soy/Milk Alternatives,

hot chocolate <2% MF and <28g sugar and >25% DV calcium

100% Fruit juice

Yogurt Drinks <3.25% MF

Sell Less

Decaffeinated Coffee and Tea

Diet, caffeine-free soft drinks,

flavoured waters and tea

Not Permitted for Sale

Juice or Blends that are <100% juice ; Milk-based beverages >28g sugar

Caffeinated coffee and tea; Regular iced tea; Colas; Energy and Sports drinks


Nutrition policy kprdsb secondary teachers

Nutrition Standards – Categorizing Food and Beverages

To determine into which category a specific food or beverage fits, follow these three steps:

STEP 1 – Compare the total fat and trans fat amounts (in grams) on your product's Nutrition Facts table with the Trans Fat Standards. If your product does not meet the Trans Fat Standards, it is Not Permitted for Sale (do not proceed to Step 2).

STEP 2 – Identify the group and sub-group in the nutrition standards that your product fits into.

STEP 3 – Compare the relevant information on your product’s food label (i.e., the Nutrition Facts table and ingredient list) with the nutrition criteria in the nutrition standards. Your product will fit into one of the following categories: Healthiest (Sell Most), Healthy (Sell Less), or Not Permitted for Sale.


Nutrition policy kprdsb secondary teachers

ACTIVITY #2

Applying the Nutrition

Standards:

Food Labels


Supermarket secrets

Supermarket Secrets


The 80 20 rule

The 80/20 Rule

Sell Most

≥80%

Products in this category must make up at least 80% of all foods and beverages for sale in all venues, through all programs and at all events.

Sell Less

≤20%

Products should make up no more than 20% of all foods and beverages choices sold in all venues, through all programs, and at all events.

Not Permitted for Sale

0%

Food and beverages in this category must not be sold


The 80 20 rule1

The 80/20 Rule

  • Each venue (e.g., cafeteria), program (e.g., tuck shop) or event (e.g., dance) that sells food or beverages should be assessed separately to ensure it complies with the 80/20 rule

  • Food choices are assessed separately from beverage choices

  • The 80/20 rule is based on the proportion of products offered FOR SALE, not proportion SOLD


Applying the 80 20 rule

Applying the 80/20 Rule

E.g., Tuck shop, special food day, fundraising:

  • If offering only 1 food item (e.g., pizza day) the pizza would have to be Sell Most item

    Or

  • For every 5 food items – 4 would be Sell Most and 1 could be Sell Less

    Or

  • For every 10 food items – 8 would be Sell Most and 2 could be Sell Less

80:20 Rule Made Easy!

Keep it simple! Only sell foods and beverages from Sell Most Category.


Nutrition policy kprdsb secondary teachers

ACTIVITY #3

Applying the 80/20 Rule


Nutrition policy kprdsb secondary teachers

Applying the 80/20 Rule

Basketball Tournament

A secondary school is hosting a basketball tournament and will be selling food and beverages to parents and students. Below are the items that will be offered for sale.

Question

Does this event comply with the 80/20 rule?

26


Nutrition policy kprdsb secondary teachers

Applying the 80/20 Rule (cont’d)

Basketball Tournament

Answer – Yes. This event does comply with the 80/20 rule in the School Food and Beverage Policy.

27


Special event days

Special Event Days

School principals, with school councils

maydesignate up to 10 days per year

as school-wide special event days

when food and beverages sold in the school

can be exempt from policy… However,

Ministry of Education encourages

schools to meet the Nutrition Standards onspecial event days


Kprdsb nutrition policy and p pm 150

KPRDSB Nutrition Policy and P/PM 150

Defines nutrition standards and criteria for food and beverages sold in Ontario schools.

Does not apply to foods and beverages:

  • Offered at no cost

  • Brought from home

  • Purchased off school premises / during field trips

  • Sold for non-school purpose

  • Sold for fundraising off school premises

  • Sold in the staffroom (e.g., cappuccino machines)

    Principals responsible for compliance and monitoring;

    attestation to Ministry in June 2011


Break

Break

Including Bake It Up Resource


Making curriculum connections

Making Curriculum Connections

School-Wide


Nutrition policy kprdsb secondary teachers

Promoting Positive Nutrition Messages and Curriculum Connections in Secondary Schools

Registered Dietitians in Public Health

May 30 2012


What is the school s role in promoting healthy eating

What is the school’s role in promoting healthy eating?

Schools can create an environment that supports healthy eating

  • In the Classroom

    • Teach about healthy eating in a credible, consistent way

    • Role model healthy eating & positive body image messages

    • Create cross-curricular healthy eating linkages

  • In the School

    • Ensure that food and beverages provided by the school are healthy

    • Offer programs/activitiesthat involve and support families in making healthy choices

    • Engage students to measure and improve their school nutrition environment


Nutrition policy kprdsb secondary teachers

What is a Healthy School Nutrition Environment?

  • Exists when a school promotes healthy eating through words and actions

  • Students get the same message about food, nutrition and healthy eating wherever food is served – in the classroom, in the school and in the home


Elements of a healthy school nutrition environment

Elements of a Healthy School Nutrition Environment


Elements p pm 150 comprehensive school health and foundations for a healthy school framework

Elements P/PM 150, Comprehensive School health and Foundations for a Healthy School Framework

Healthy School Nutrition Environment

Quality Instruction & Programs

  • Nutrition education for students

  • Nutrition education for staff

Healthy Physical Environment

  • Healthy, culturally appropriate food choices are sold and offered (celebrations, fundraising, special lunch days etc)

  • Safe food practices and allergy safe environment

Supportive Social Environment

  • Student Nutrition Programs

  • Positive role modeling

  • Appropriate scheduling of nutrition breaks

  • Food and nutrition policies

  • Parent, staff & student education

Community Partnerships

  • Public Health, Parks and Recreation

  • Community & parent partnerships (e.g., heart and stroke, ophea after-school programs)


Teaching healthy eating

Teaching healthy eating

  • Credible?

  • Current?

  • Canadian?

  • Connected?


Food preparation

Food Preparation

  • The Secondary School Teacher Resource Guide

    • Altering a recipe

    • Allergy safe environment and food safety

    • Creating a Healthy Menu Tool

      - Available at http://hs.curriculum.org/sb/menutool

  • Dietitians of Canada

    • www.eaTracker.ca


Cross curricular healthy eating links

Cross-curricular healthy eating links

English

Mathematics

Healthy Eating

Business

Sciences

Arts


Nutrition policy kprdsb secondary teachers

Quality Instruction & Programs:

Good to Know vs. Good to Teach


Nutrition policy kprdsb secondary teachers

Quality Instruction & Programs:

Choosing Your Words


Role modeling

Role modeling

  • Use Canada’s Food Guide in lessons

  • Encourage discussion and questions

  • Dispel assumptions based on stereotypes

  • Model healthy eating behaviours

  • Speak positively about food and eating habits

  • Refrain from expressing personal food preferences and beliefs

  • Be mindful about food-related rewards


What influences your food choices

Food Availability

Price

Culture & Religion

Food Marketing

Mass Media

Health & Medical

Time

Food Labels

Weather

Cooking Skills

Likes & dislikes

What influences your food choices?

Personal Values

Events & Celebrations

Habits & Traditions

Family & Friends

How you Feel Physically & Emotionally

Physical Activity Level

Knowledge of Healthy Eating


Teaching healthy eating with sensitivity

Teaching healthy eating with sensitivity

  • Access to healthy food

  • Cultural and/or religious differences regarding food and beverage choices

  • Societal norms for an ‘ideal body’

We need to be cautious with ourwords and actions


Secondary school programs and activities to support healthy eating

Secondary school programs and activities to support healthy eating

  • Student Nutrition Programs (eg, Breakfast program)

  • School Gardens

  • School Nutrition Action Club/ Environmental Club


Nutrition support

Nutrition Support

  • Durham Region Health Department

    www.durham.ca

  • Haliburton Kawartha Pine Ridge District Health Unit www.hkpr.on.ca

  • Peterborough County City Health Unit

    www.pcchu.ca

  • EatRight Ontario

    • www.eatrightontario.ca

    • 1-877-510-5102


Questions

Questions


Subject area break out sessions

Subject Area Break-Out Sessions

The Role of Canada’s Food Guide


Discussion questions

Discussion Questions

  • What makes this a rich task?

  • How did this task impact student learning?

  • What evidence was there of student engagement?

  • Which assessment practices best support this task?

  • How does this task support curriculum expectations, Canada’s Food Guide, and the KPRDSB Food and Nutrition Policy?

  • What did the students learn from this task? How do you know?

  • What is the most valuable evidence of learning from this task?


Lunch

Lunch


Why eat local

Why Eat Local?


Planning to support the community

Planning to Support the Community

Promoting and Modelling the KPRDSB Nutrition Policy


Afternoon task

Afternoon Task

  • School Needs Assessment Checklist

  • School Leadership: training for all teachers on the first PA Day of the 2012/13 School Year

  • Vision for Implementation of Policy (share & submit)

  • Reflect on use of Nutrition Grant


Sharing your school s vision

Sharing Your School’s Vision


Today s presentation1

Today’s Presentation

  • Overview of KPRDSB Nutrition Policy

  • Integrating Policy to School and Classroom Curriculum practice.

    Session Goals:

  • Teachers will define their leadership role in supporting the implementation of the KPRDSB Nutrition Policy

  • Teachers will discuss how to make curriculum connections school-wide

  • Teachers will plan to support the community to promote and model the KPRDSB Nutrition policy.


Key resources

Key Resources

Local supports:

  • KRPDSB Website

  • local Health Units/Department (Nutrition Tools for Schools Toolkit)

  • Eat Right Ontario 1-877-510-5102 or www.eatrightontario.ca

  • Workshops/presentation for food vendors, elementary teachers, culinary arts/hospitality programs, school councils, staff in collaboration with Public Health

  • Promoting a Healthy School Nutrition Environment resources

    Ministry of Education online resources:

  • www.ontario.ca/healthyschools

  • Modules http://healthy.apandrose.com/

  • Nutrition Standards Tool http://healthy.apandrose.com/nst

  • Creating Healthy Menus Tool http://healthy.apandrose.com/menutool/


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