welcome!. healthy schools 2020 video ccpn priority initiatives

Welcome!

Healthy Schools 2020 Video

CCPN Priority Initiatives

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 areas

Response

• 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 guidelines

Supports• “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.”

Healthy School Nutrition Environments

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)

1000Amount 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 Most Sell LessNot Permitted

For SaleProducts 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

Resources

MINISTRY OF EDUCATION

P/PM 150 Overview:www.edu.gov.on.ca/eng/healthyschools/policy.html

P/PM 150 Online Training Module:http://healthy.apandrose.com/

P/PM 150 Web Resources:http://healthy.apandrose.com/webresources.php

Nutrition Standards Toolhttp://healthy.apandrose.com/nst

NUTRITION TOOLS FOR SCHOOLS©

Contact your public health unit!

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)

BREAK

Priority 1: Healthy Catered Lunches

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%)

A Healthy Lunch!

MONDAY TUESDAY WEDNESDAY THURSDAY

Holiday Pizza SubPasta SaladCookie

Tomato soup½ chicken finger wrap with lettuce & mayo

Turkey wrap (w lettuce mayo grated cheese)Pasta saladCookie

Ham Wrap (w lettuce & cheese)Salad Yogurt

Chicken BurgerPasta SaladCookie

Chicken NuggetsCaesar SaladCookie

Pizza Pepperoni SubSoupYogurt

CheeseburgerSaladCookie

Chicken fingersSaladCookie

Hot DogSoupYogurt

Pogo SaladCookie

½ Chicken Caesar wrapSalad Cookie

Hot DogPasta saladJello

Grilled CheeseSoupCookie

PogoSaladYogurt

Making Changes…

EXISTING MENU AS SUBMITTED THROUGH SURVEY, JUNE 2010

Priority 2: Healthy Fundraising

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)

Priority 3: Healthy Classroom Rewards

Survey Results: Classroom Rewards

In the Champlain region…• 90% of teachers give children rewards for

good behaviour:– Privileges (68.3%)– Food (66.0%)– Stickers (60.4%)– Beverages (4.2%)

Survey Results: Classroom Rewards

Rewarding with Food

Why not?• Encourages emotional eating• Adds unnecessary calories, sugar,

fat to the diet• Undermines nutrition education at

school and at home• Establishes poor dietary practices

Choose Non-food Rewards!

• Stickers• Erasers• Bouncy balls• Pencils• Bookmarks• Frisbees• Hacky sacks

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)

QUESTIONS

Creating change! Bringing it all together…

“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