Nutrition Policy

POLICY: NUTRITION CODE: CS-15 Origin:

Community Services Department – Cafeteria and Nutrition Education Division

Authority: Resolution #02-12-18-9.2 Reference(s):

Politique québécoise en matière de nutrition L’alimentation au Québec; voies d’action pour le milieu scolaire Communauté urbaine de Montréal, By-Law #93 Education Act, Section 94

POLICY STATEMENT The English Montreal School Board Nutrition Policy aims at promoting health-enhancing attitudes and behaviours among its youth sector students by teaching the essential knowledge and skills they need to make nutritious food choices and by ensuring access to varied and nutritious foods they need to stay healthy and learn. RATIONALE The Nutrition Policy is an essential component in the prevention of childhood nutrition-related problems such as obesity and dental diseases. It addresses very specific nutritional deficiencies among children such as calcium, vitamin D, iron, vitamin C and folic acid deficiencies.1 Furthermore, healthy eating patterns are essential for students to achieve their full academic potential. APPLICATION 1. This policy regulates all food distribution (paid or free) on school grounds intended

for the youth sector students, whatever the type of food service or the goal. 2. In the case of a special event and/or fund-raising activity, and with the agreement

of the School Board, some prohibited foods may be sold/consumed by the students.

3. The sale of food to students for promotional or commercial solicitation is prohibited

in accordance with Section 94 of the Education Act. 4. This policy does not apply to the adult sector students. 1 Problèmes nutritionnels et performance scolaire en milieux défavorisés, the Conseil scolaire de l’île de Montréal (1992)

Nutrition Policy

PROCEDURE: NUTRITION CODE: CS-15.P Origin:

Community Services Department – Cafeteria and Nutrition Education Division

Reference(s):

Politique québécoise en matière de nutrition L’alimentation au Québec; voies d’action pour le milieu scolaire Communauté urbaine de Montréal, By-Law #93 Education Act, Section 94

I. GUIDELINES FOR THE APPLICATION OF THE NUTRITION POLICY

GENERAL OBJECTIVES 1. To increase the nutritional knowledge of the youth sector students through different

nutrition programs and projects. 2. To offer the youth sector students nutritionally balanced meals and nutritious food

items supplemental to their lunch box through various food service programs. 3. To establish qualitative and quantitative requirements for all food offered to

students. 4. To establish sanitation rules to be applied at any point of food production or

distribution. 5. To establish the procedures on the use of services from outside food suppliers. 6. To define the responsibilities of those concerned in the application of this policy. SPECIFIC OBJECTIVES Nutrition Education The nutrition education programs shall focus on students’ eating behaviours and be designed to help them: 1. increase their nutritional knowledge, including the benefits of healthy eating,

essential nutrients, nutritional deficiencies, healthy weight management and dietary supplements;

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Nutrition Policy

2. acquire nutrition-related skills including the planning of a healthy meal,

understanding and using food labels, using the proper sanitation rules in preparing and handling food;

3. assess one's personal eating habits, set goals for improvement, and achieve those

goals. Food Service All food service programs shall focus on promoting the consumption of nutritious foods by: 1. decreasing the availability of high sugar content foods; 2. decreasing the availability of high fat content foods (higher than 30% of total

energy value); 3. increasing the availability of high fibre content foods; 4. offering students nutritious and appealing foods supplemental to their lunch box; 5. offering students balanced meals providing one-third of their nutritional

requirements; 6. offering students snacks providing essential nutrients as part of a nutritional

support program; 7. ensuring that all food served to students on school grounds complies with the

qualitative and quantitative requirements and is prepared and distributed according to the established sanitation rules.

In the application of the policy, the Board shall provide a dietitian and food technician to: 1. ensure the organization, the control and evaluation of the application of this

nutrition policy and the accompanying administrative procedures (Qualitative and Quantitative Food Requirements, Sanitation Rules and Outside Food Suppliers);

2. plan, implement and evaluate nutrition education programs; 3. plan, implement and evaluate nutritional support programs; 4. perform professional supervision and financial management of school cafeterias

based upon the criteria of quality, quantity and nutritional value; 5. supervise the operation of outside food suppliers;

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Nutrition Policy

6. annually review the cafeteria price structure so that the cost to the students using

these services is the lowest possible, while encouraging them to purchase nutritious items;

7. annually review the cafeteria menu based on the tastes of the multiculturally

diverse clientele and the nutritional needs of growing children and adolescents; 8. assist schools with any food related issues; 9. tender the various categories of food; 10. ensure that all food service permits are valid. In the application of the policy, the school principal shall: 1. ensure the application of the Nutrition Policy and the administrative procedures at

any point of food distribution to students in their school; 2. ensure the supervision of students using the school cafeterias; 3. designate and maintain the sanitation and comfort of the eating areas; 4. encourage students to bring healthy choices of food for their lunches and snacks; 5. ensure that fund-raising activities on school grounds or the operation of vending

machines are not held during school cafeteria opening hours; 6. ensure that needy families are aware of and benefit from nutritional support

programs; 7. decide which foods, if any, not conforming to the nutrition policy or containing

allergens should be prohibited in their school; 8. ensure that all food supplied to students by outside food suppliers complies with

this Nutrition Policy; 9. ensure that outside food suppliers do not conduct any promotional or commercial

solicitation targeted towards children. The application of the present policy requires the adoption of the following resolutions: 1. the Nutrition Policy as defined by the School Board; 2. the Price List, annually.

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Nutrition Policy

DEFINITIONS 1. Food Service: any distribution of food (paid or free) to students on school

grounds, whether it be through the daycare service, school cafeteria, nutritional support program, outside food suppliers, vending machine, fund-raising activities and lunchroom food or drink sale (e.g. soup, juice).

2. School Cafeteria: a food service under the jurisdiction of the Cafeteria and

Nutrition Education Division supplying food to students at a cost. 3. Outside Food Supplier: any organization not under the jurisdiction of the

Cafeteria and Nutrition Education Division (e.g. restaurants/caterers, Home and School Associations, community groups, parent volunteers, student councils), serving foods or drinks to students on school grounds at a cost (parent-paid hot lunch program, fund-raising activities, vending machines) or free of charge (nutritional support programs).

II. OUTSIDE FOOD SUPPLIERS

PURPOSE To provide the procedures on the utilization of services from outside food suppliers as part of the application of the Nutrition Policy to ensure safe and quality food for EMSB youth sector students. DEFINITION An outside food supplier is any organization (commercial, community, volunteer) not under the immediate jurisdiction of the Cafeteria and Nutrition Education Division providing food to EMSB students as part of a parent-paid hot lunch program, nutritional support program or fund-raising activity program. GENERAL PROCEDURES 1. The Cafeteria and Nutrition Education Division shall supply to the schools a list of

Board-approved outside food suppliers by August 31st of every school year. 2. Schools must inform the Cafeteria and Nutrition Education Division of their choice

of outside food supplier prior to the beginning of their program. 3. Schools must consult with the Cafeteria and Nutrition Education Division before

using services from an outside food supplier not appearing on the list as per item 1.

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Nutrition Policy

4. The Cafeteria and Nutrition Education Division shall undertake an evaluation of all new outside food suppliers and issue recommendations, if necessary, before approving them as EMSB suppliers.

5. Food served to students must come exclusively from an approved source. A

school cannot be supplied from a private home. The premises and the equipment used for the preparation of food must be reserved exclusively for this use.

6. All outside food suppliers must apply the Nutrition Policy and meet standards set in

Administrative Procedures: Qualitative and Quantitative Food Requirements and Sanitation Rules.

7. Non-approved suppliers shall not be authorized to conduct any activities in EMSB

schools. RESPONSIBILITIES OF SCHOOLS 1. The school shall pre-approve the outside food supplier's menu according to its

school community profile. 2. The school shall approve the price structure (price per meal, fundraiser, sibling

rebate). 3. The school shall monitor the overall quality of meals (menu, taste, presentation,

portion sizes) on a daily basis. 4. The school shall ensure that food is delivered, at the earliest, 15 minutes before

mealtime. 5. The school shall regularly monitor the temperature of food. 6. The school shall contact the supplier for any irregularities (questionable quality of

food, inappropriate internal temperature of food, delivery schedule not respected). 7. The school shall inform the Cafeteria and Nutrition Education Division of any

irregularities reported to the supplier as per item 6. RESPONSIBILITIES OF THE CAFETERIA AND NUTRITION EDUCATION DIVISION 1. The Cafeteria and Nutrition Education Division shall approve the outside food

supplier's menu and ensure that the administrative procedure, Qualitative and Quantitative Food Requirements, is enforced.

2. The Cafeteria and Nutrition Education Division shall ensure that the food contains

high quality ingredients.

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Nutrition Policy

3. The Cafeteria and Nutrition Education Division shall ensure that the production centre meets the administrative procedure, Sanitation Rules.

4. The Cafeteria and Nutrition Education Division shall ensure that food is transported

under the most hygienic conditions using insulated containers to maintain an internal temperature of greater than 60°C for hot foods and lower than 4°C for cold foods until service time.

5. The Cafeteria and Nutrition Education Division shall ensure that the outside food

supplier operates under a valid MAPAQ Food Permit. 6. The Cafeteria and Nutrition Education Division shall ensure access to any violation

reports from the City of Montreal - Food Inspection Division. 7. The Cafeteria and Nutrition Education Division shall notify the outside food supplier

of any infractions to the EMSB Nutrition Policy and administrative procedures and request immediate modification or rectification of the situation.

8. The Cafeteria and Nutrition Education Division shall conduct regular inspections of

the production centres and the distribution centres (schools) to ensure quality of service.

III. SANITATION RULES

PURPOSE To establish sanitation rules for the application of the Nutrition Policy. DEFINITION The preparation, storage and distribution of all food intended for student consumption in EMSB schools must be done under the following sanitation rules as required by the Communauté urbaine de Montréal (By-Law #93) and federal and provincial laws and regulations. SANITATION RULES 1. The people assigned to the preparation of food must:

a. wear a hair net; b. wear clean work clothes used exclusively for work; c. refrain from wearing jewellery or nail polish.

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Nutrition Policy

2. Potentially hazardous cold food must be maintained at a temperature of 4°C or lower and hot food at 60°C or higher.

3. Poultry, pork and ground meat should be well cooked to an internal temperature of

85°C, 80°C and 75°C, respectively. 4. Refuse should be kept in closed and clean containers and discarded on a daily

basis. 5. Premises shall be free of insects, rodents or contaminants. 6. The food handlers must have at their disposal a sink provided with hot water, soap

in a dispenser and individual paper towels. 7. The food handlers must wash their hands:

a. after going to the toilet; b. after smoking, eating, drinking or blowing one's nose; c. before handling exposed food or clean equipment, dishes and utensils; d. each time there is a change from working with raw foods to working with

cooked or ready-to-eat foods; e. at any time during the operation when contamination may have occurred.

8. All equipment, appliances, utensils and work surfaces must be cleaned and

disinfected after use or after coming into contact with raw food. 9. The manipulators must refrain from handling food when they present an injury or

an infected wound not adequately covered, suffer from vomiting, diarrhea, fever, jaundice or sore throat with fever, or are afflicted with a disease transmissible through food.

10. All food shall be kept covered in the refrigerators, freezers or dry storage areas. 11. Only authorized personnel shall be allowed in the kitchen area. 12. All cafeterias shall be provided with a sink and a ventilation system, and all

windows shall have screens. 13. Refrigerators used to store milk or snacks intended for student consumption must

be washed with hot water and baking soda once per week and the internal temperature must be maintained between 1°C and 4°C.

14. The dietitian or food technicians of the Cafeteria and Nutrition Education Division

shall complete a sanitation report while visiting the food production or distribution centres. If the report is unsatisfactory, recommendations shall be made to the school/supplier/cafeteria personnel.

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Nutrition Policy

IV. QUALITATIVE AND QUANTITATIVE FOOD REQUIREMENTS

PURPOSE To establish qualitative and quantitative food criteria for the application of the Nutrition Policy. DEFINITION Food served in English Montreal School Board schools must meet the following requirements. Food Items Specifications Portion Size

Main Course Meat, poultry, fish

Casserole/combination 60-90g cooked protein food 60g cooked protein food

Cooked Vegetables Frozen, fresh, canned

125 ml

Salad Gourmet Salad

Raw vegetables Raw vegetables

165 ml 250 ml

Complete Meal Comprised of: • Main Course • Vegetable (cooked, raw

or salad) • Dessert • Juice or Milk

As per specification in this administrative procedure

Super Sandwich Speciality bread with meat, poultry, fish, eggs, cheese

1 roll or 2 slices 60g protein food

Sandwich Sliced bread, whole wheat pita or roll Meat or alternative

2 slices or 50g 45 g

Salad Plate Meat, poultry, fish, eggs, cheese Vegetables and/or fruit

Approx. 90 g meat or alternative or 60-80 g cheese 2 servings of fruit and vegetables or 250 ml

Fruit Canned Fruit

Fresh, whole, in pieces Pieces

1 fruit or 80-125 ml 125 ml solid

Juice 100% pure, vitamin enriched, individual portion, no sugar added. Tetra Pak

200 ml

Milk

2% 200 ml

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Nutrition Policy

Food Items Specifications Portion Size

Yogourt

Plain or with fruit 125g. or 125 ml

Potato or substitute Canned, mashed pasta, rice, etc. Whole, baked

80g. or 100 ml 200 g approx.

Bread

Whole wheat, sliced 25g per slice

Butter, Margarine Individual portion (or serving)

5g

Soup Canned or home-made beef or vegetable broth including noodles, rice and/or vegetables cream soups

170 ml

Jamaican Patties

Beef, chicken, vegetable 130 g Commercial

Cake Baked type from dry mix containing a minimum of icing, syrup or other concentrated sweets

(6x8x5)cm or 1/40 of a 2 kg dry mix

Fruit Jelly Including fresh or canned fruit

60 ml of fruit total volume: 125 ml

Milk Pudding Instant or ready to eat 125g. or 125 ml

Cheese Cream Cheese

Cheddar or equivalent Individual portion

20-25g 18g

Ice Cream, Iced Milk or Frozen Yogourt

Individual portion on a cone, sandwich or sundae

Commercial 100 ml

Bun Sweet dough not fried danish type

60-70g raw dough

Cookie Oatmeal raisin or chocolate chips

5 to 10 cm diameter or 18 g

Muffin Bran, oatmeal, wheat, fruit

50g to 70g Scoop #16

Cereal Cold cereal, individual portion

40g. approx.

Croissant Commercial 63g. raw dough

Crusty roll

Individual roll 50g to 70g

Bagel Individual, sesame or poppy seeds

50g to 70g

Packaged Cookie

Oatmeal 65g

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Nutrition Policy

Food Items Specifications Portion Size

Cracker

Whole wheat or soda 2 per package

Granola Bar Oatmeal, almond, raisins, not coated

30g

Rice Krispies Square

Baked type 50g. - 9 cmx6cmx2.5cm

Water Spring water (non carbonated) Maximum 1,000 p.p.m. mineral salts Individual portion

355 ml

Coffee, Tea

170 ml

The following items do not conform with the Politique québécoise en matière de nutrition and may not be offered or sold to the youth sector students: 1. Foods with a high fat content such as:

a. Deep fried potatoes b. Hot dogs/pogo*c. Donuts d. Pastries with cream e. etc.

N.B.: The use of a deep fryer is forbidden. 2. Foods with a high sugar content such as:

a. All variety of candies and medicated lozenges b. Sweet pastries (sugar pie, cream filled pastries, etc.) c. Wrapped commercial type cakes d. All varieties of chocolate bars: milk, dark, butterscotch, nuts, etc. e. Commercial type cookies: marshmallow, with cream, covered with chocolate,

etc. f. Slush g. Fruit beverages h. Carbonated beverages i. Cereals coated with sugar j. Coated peanuts and nuts k. Butterscotch popcorn l. Chewing gum

* Hot dogs/pogos may be offered or sold at the most once per month.

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3. Foods with a high salt content such as:

a. Salted peanuts and nuts b. Pretzels c. Chips d. Cheese sticks e. etc.

Foods not mentioned or not corresponding to the specifications of the present administrative procedure may not be offered in youth sector schools without prior and official authorization of the responsible party for the School Board.

V. REMITTANCE OF CAFETERIA MONIES BY SCHOOLS PURPOSE To provide the procedures for the forwarding of all cafeteria monies to the Financial Services Department. PROCEDURE 1. All school Principals shall be responsible for sending on a weekly basis the monies

from the cafeteria sales to the Financial Services Department, utilizing Form C-182.

2. A copy of the C-182 shall be sent to the Cafeteria and Nutrition Education Division. 3. Cafeteria funds are not transferable to other accounts or projects. LIST OF SCHOOL CAFETERIAS Coronation Dalkeith James Lyng High John F. Kennedy High John Paul I High LaurenHill Academy

LaurenHill Jr. Campus Laurier Macdonald High Lester B. Pearson High Marymount Academy Nesbitt Rosemount High

Royal Vale Royal West Academy St. Pius X High Vincent Massey Collegiate Wagar High Westmount High

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