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  • Policy Overview
    days or fewer as determined by the school board during the school year as special event days on which food and beverages sold in schools would be exempt from the nutrition standards The school principal must consult with the school council prior to designating a day as a special event day School principals are encouraged to consult with their students when selecting special event days Notwithstanding this exemption on special

    Original URL path: http://hs.curriculum.org/sb/module/overview/specialeventdays (2016-02-17)
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  • Policy Overview
    boards must comply with Ontario Regulation 200 08 Trans Fat Standards and any other applicable regulations made under the Education Act Principals must take into consideration strategies developed under the school board s policy on anaphylaxis to reduce the risk of exposure to anaphylactic causative agents Food and beverages must be prepared served and stored in accordance with Regulation 562 Food Premises as amended under the Health Protection and Promotion

    Original URL path: http://hs.curriculum.org/sb/module/overview/additionalreqs (2016-02-17)
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  • Policy Overview
    Reflect Practices for Consideration School boards and schools should consider the following when food or beverages are sold or provided in schools Offer when available and where possible food and beverages that are produced in Ontario Be environmentally aware e

    Original URL path: http://hs.curriculum.org/sb/module/overview/consideration (2016-02-17)
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  • Policy Overview
    or guidelines related to food and beverages sold in schools must comply with the School Food and Beverage Policy The ministry recognizes that there may be differences in approaches and implementation at the local level School boards and schools are encouraged to work with students parents school staff community members public health staff and food service providers to ensure that appropriate strategies are in place to implement the policy School

    Original URL path: http://hs.curriculum.org/sb/module/overview/implementationandmonitoring (2016-02-17)
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  • Policy Overview
    a mandatory policy Check Answer Answer B As of September 1 2011 school boards must be in full compliance with the School Food and Beverage Policy 2 The nutrition standards apply to food and beverages sold in all venues e g cafeterias vending machines tuck shops through all programs e g catered lunch programs at all events e g bake sales sports events off school premises Check Answers Answer A B C The nutrition standards apply to food and beverages sold on school premises for school purposes in all venues through all programs and at all events 3 The nutrition standards outline nutrition criteria in three categories Sell Most Sell Less Sell If You Like Not Permitted for Sale Check Answers Answer A B D The nutrition standards are divided in to three categories Sell Most Sell Less and Not Permitted for Sale Often a type of food or beverage will fit into all of the categories depending on its nutritional value 4 The maximum number of special event days a school can have in a school year is 0 5 10 100 Check Answer Answer C The school principal in consultation with the school council may designate up to

    Original URL path: http://hs.curriculum.org/sb/module/overview/qanda (2016-02-17)
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  • Understanding the Nutrition Standards
    Mixed Dishes Categorizing Mixed Dishes With a Nutrition Facts Table Mixed Dishes Without a Nutrition Facts Table Categorizing Mixed Dishes Without a Nutrition Facts Table Miscellaneous Items Beverages Categorizing Beverages in Elementary and Secondary Schools Check and Reflect Resources Nutrition Standards Categories All food and beverages fit into one of three categories Sell Most 80 Sell Less 20 Not Permitted for Sale Products in this category are the healthiest options

    Original URL path: http://hs.curriculum.org/sb/module/standards/nutritionstdscats (2016-02-17)
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  • Understanding the Nutrition Standards
    a Nutrition Facts Table Mixed Dishes Without a Nutrition Facts Table Categorizing Mixed Dishes Without a Nutrition Facts Table Miscellaneous Items Beverages Categorizing Beverages in Elementary and Secondary Schools Check and Reflect Resources Steps to Categorizing Food and Beverages To determine which category a specific food or beverage fits into 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 see the A Z Food and Beverage List 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 Sell Most Sell Less or Not Permitted for Sale The information on a Nutrition Facts table is based on a serving size If the package size is different from the serving size the nutrition criteria must

    Original URL path: http://hs.curriculum.org/sb/module/standards/nutritionstdscats/categorizingsteps (2016-02-17)
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  • Understanding the Nutrition Standards
    Categorizing Milk and Alternatives Meat and Alternatives Categorizing Meat and Alternatives Mixed Dishes Categorizing Mixed Dishes With a Nutrition Facts Table Mixed Dishes Without a Nutrition Facts Table Categorizing Mixed Dishes Without a Nutrition Facts Table Miscellaneous Items Beverages Categorizing Beverages in Elementary and Secondary Schools Check and Reflect Resources Applying the 80 20 Rule To determine if your venue program or event meets the 80 20 rule Step 4 Assess each venue program and event to determine if the food and beverages offered for sale meet the 80 20 rule When assessing the food and beverage choices offered for sale remember All food choices are assessed together All beverage choices are assessed together Food choices are assessed separately from beverage choices The 80 20 rule is based on the number of products offered for sale not the number of products sold Sell Most 80 Sell Less 20 Not Permitted for Sale Products in this category must make up at least 80 per cent of all food choices and all beverage choices that are offered for sale in all venues through all programs and at all events Products in this category must make up no more than 20 per cent

    Original URL path: http://hs.curriculum.org/sb/module/standards/nutritionstdscats/8020rule (2016-02-17)
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