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  • la Politique concernant les aliments et les boissons dans les écoles
    Histoires de réussite Questions et réponses Utilisation communautaire des installations scolaires Annonces récentes Liens Vos commentaires Système d éducation de l Ontario Programmes préscolaires Apprentissage des jeunes enfants Éducation élémentaire Éducation secondaire Éducation en langue française Éducation postsecondaire Formation des adultes Emploi Ontario Sujets populaires Publications Foire aux questions Parents Personnel enseignant Élèves Administrateurs Votre gouvernement Ontario ca Cabinet du premier ministre Affaires autochtones Affaires civiques et Immigration Affaires francophones Affaires municipales et Logement Agriculture Alimentation et Affaires rurales Culture Développement du Nord des Mines et des Forêts Développement économique et du Commerce Direction générale de la condition féminine Éducation Énergie et Infrastructure Environnement Finances Formation Collèges et Universités Procureur général Promotion de la santé Recherche et Innovation Revenu Richesses naturelles Santé et Soins de longue durée Secrétariat aux affaires des personnes âgées Sécurité communautaire et Services correctionnels Services à l enfance et à la jeunesse Services aux consommateurs Services gouvernementaux Services sociaux et communautaires Tourisme Transports Travail Renseignements Questions renseignements ou commentaires Répertoire téléphonique Centres ServiceOntario Députés Manchette Recherche en éducation Coup d œil Écoles et conseils scolaires Prix du premier ministre pour l excellence en enseignement abc123 Tonifier l éducation en Ontario E mail Accessibility Outil de création de menus santé Cliquez sur chaque aliment du sous groupe des normes d alimentation qui compose votre plat Lorsque l outil d évaluation des normes d alimentation s ouvre vous devez entrer les données du tableau de valeur nutritive de l aliment que vous préparez Donnez un nom à l aliment du sous groupe et cliquez sur Ajouter à la recette Si le plat de votre sous groupe est un bon choix de la catégorie Vendre le plus ou de la catégorie Vendre moins le nom de l aliment apparaîtra dans la Liste des ingrédients de ma recette ci dessous

    Original URL path: http://hs.curriculum.org/sb/menutool/createRecipe/13/fr_CA (2016-02-17)
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  • la Politique concernant les aliments et les boissons dans les écoles
    installations scolaires Annonces récentes Liens Vos commentaires Système d éducation de l Ontario Programmes préscolaires Apprentissage des jeunes enfants Éducation élémentaire Éducation secondaire Éducation en langue française Éducation postsecondaire Formation des adultes Emploi Ontario Sujets populaires Publications Foire aux questions Parents Personnel enseignant Élèves Administrateurs Votre gouvernement Ontario ca Cabinet du premier ministre Affaires autochtones Affaires civiques et Immigration Affaires francophones Affaires municipales et Logement Agriculture Alimentation et Affaires rurales Culture Développement du Nord des Mines et des Forêts Développement économique et du Commerce Direction générale de la condition féminine Éducation Énergie et Infrastructure Environnement Finances Formation Collèges et Universités Procureur général Promotion de la santé Recherche et Innovation Revenu Richesses naturelles Santé et Soins de longue durée Secrétariat aux affaires des personnes âgées Sécurité communautaire et Services correctionnels Services à l enfance et à la jeunesse Services aux consommateurs Services gouvernementaux Services sociaux et communautaires Tourisme Transports Travail Renseignements Questions renseignements ou commentaires Répertoire téléphonique Centres ServiceOntario Députés Manchette Recherche en éducation Coup d œil Écoles et conseils scolaires Prix du premier ministre pour l excellence en enseignement abc123 Tonifier l éducation en Ontario E mail Accessibility Outil de création de menus santé Cliquez sur chaque aliment du sous groupe des normes d alimentation qui compose votre plat Lorsque l outil d évaluation des normes d alimentation s ouvre vous devez entrer les données du tableau de valeur nutritive de l aliment que vous préparez Donnez un nom à l aliment du sous groupe et cliquez sur Ajouter à la recette Si le plat de votre sous groupe est un bon choix de la catégorie Vendre le plus ou de la catégorie Vendre moins le nom de l aliment apparaîtra dans la Liste des ingrédients de ma recette ci dessous Passons à l action Choisissez le sous groupe de

    Original URL path: http://hs.curriculum.org/sb/menutool/createRecipe/14/fr_CA (2016-02-17)
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  • School Food & Beverage Policy
    Beverage Policy Resources for Elementary Teachers Trans Fat Standards Regulation Elementary School Vending Machines Healthy Schools Recognition Program Healthy Schools Recognition Program How Do Schools Participate Schools That Have Accepted the Challenge Success Stories Questions and Answers Community Use of Schools Recent Announcements Links Your Feedback Ontario s Education System Preschool Early Learning Elementary Secondary French Language Education Postsecondary Adult Learning Employment Ontario Popular Topics Publications Frequently Asked Questions Parents Teachers Students Administrators Explore Government Ontario ca Office of the Premier Aboriginal Affairs Agriculture Food and Rural Affairs Attorney General Children and Youth Services Citizenship and Immigration Community and Social Services Community Safety and Correctional Services Consumer Services Culture Economic Development and Trade Education Energy and Infrastructure Environment Finance Francophone Affairs Government Services Health and Long Term Care Health Promotion Labour Municipal Affairs and Housing Natural Resources Northern Development Mines and Forestry Research and Innovation Revenue Seniors Secretariat Tourism Training Colleges and Universities Transportation Women s Directorate Contacts Have a Question Telephone Directory ServiceOntario Centres MPPs Features Research in Education Education Facts School Board Finder Premier s Awards for Teaching Excellence abc123 Energizing Ontario Education E mail Accessibility Creating Healthy Menus Tool Whether your school is making items from scratch

    Original URL path: http://hs.curriculum.org/sb/menutool (2016-02-17)
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  • School Food & Beverage Policy
    the easiest choices for students to make This policy is an important step in enhancing students health It reinforces the knowledge skills and attitudes regarding healthy eating developed through the Ontario curriculum The policy will also help reduce students risks of developing serious chronic diseases such as heart disease type 2 diabetes and certain types of cancer Q What does this policy mean for schools All food and beverages sold in schools for school purposes must meet the nutrition standards set out in the policy This includes food and beverages sold in all venues e g cafeterias vending machines tuck shops through all programs e g catered lunch programs and at all events e g bake sales sports events Q Are there any exemptions The standards do not apply to food and beverages that are offered in schools to students at no cost brought from home or purchased off school premises and are not for resale in schools available for purchase during field trips off school premises sold in schools for non school purposes e g sold by an outside organization that is using the gymnasium after school hours for a non school related event sold for fundraising activities that occur off school premises sold in staff rooms Q When does this change take effect All schools must comply with the School Food and Beverage Policy by September 1 2011 However schools are encouraged to consider implementing the policy as soon as possible Q What are the nutrition standards The nutrition standards embody the principles of healthy eating outlined in Canada s Food Guide and are intended to ensure that the food and beverages sold in schools contribute to students healthy growth and development There are three categories of food products Healthiest Sell Most These products are the healthiest options and generally have higher levels of essential nutrients and lower amounts of fat sugar and or sodium They must make up at least 80 per cent of all food choices that are available for sale For example if a cafeteria offers 10 items for sale at least eight must fall under the sell most category Healthy Sell Less Compared to sell most products these products may have slightly higher amounts of fat sugar and or sodium They cannot make up more than 20 per cent of all food choices that are available for sale Not Permitted These are products that 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 Food and beverages in this category may not be sold in schools A typical school cafeteria menu may look very similar to the menu that existed prior to the introduction of the nutrition standards For example a hamburger may be considered a Sell Most choice if it is prepared with extra lean ground meat whole grain bun fresh lettuce and tomato However it may not be permitted for sale if it is prepared

    Original URL path: http://hs.curriculum.org/sb/help.php (2016-02-17)
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  • School Food & Beverage Policy
    as rapid heart rate and increases in blood pressure have been reported Health Canada cautions that children and pregnant or breastfeeding women should avoid energy drinks 6 These products are not permitted for sale in schools 5 Health Canada 2009 It s Your Health Safe Use of Energy Drinks Available at http www hc sc gc ca hl vs alt formats pacrb dgapcr pdf iyh vsv prod energy energie eng pdf 6 Health Canada 2009 Dietitians of Canada 2009 Energy Drinks What you need to know Available at http www dietitians ca resources resourcesearch asp fn view contentid 5799 resource resourcetype FAQ Frequently 20asked 20question 20 resource language English Food Choices DV A food choice is a specific type of food that is offered for sale Examples of food choices are An apple is one food choice and an orange is another food choice A Red Delicious apple is one food choice and a McIntosh apple is another food choice A bran muffin is one food choice and a banana muffin is another food choice A whole grain bun is one food choice and a white enriched bun is another food choice However five apples of the same variety e g five Empire apples are not considered five food choices They would be considered one food choice for the purposes of calculating the 80 20 rule Food Label A food label is a means of communicating product information between buyers and sellers It is one of the primary means by which consumers differentiate between individual foods and brands to make informed purchasing choices It provides basic product information including common name list of ingredients net quantity durable life date grade quality country of origin and name and address of manufacturer dealer or importer With certain exceptions all food labels must contain a Nutrition Facts table and an ingredient list Health Canada and the Canadian Food Inspection Agency CFIA carry joint responsibility for federal food labelling policies in Canada under the Food and Drug Act 7 7 Health Canada 2009 Frequently Asked Questions about Nutrition Labelling Available at http www hc sc gc ca fn an label etiquet nutrition educat te quest eng php a13 Ingredient List The ingredient list is mandatory on pre packaged food All of the ingredients for a food are listed in descending order by weight The list of ingredients is also a source of information for people who want to avoid certain ingredients or verify the presence of an ingredient in a food 8 8 Health Canada 2009 Interactive Nutrition Label Get the Facts Available at http www hc sc gc ca fn an alt formats hpfb dgpsa pdf label etiquet inl eni eng pdf Major Ingredients For the purposes of the School Food and Beverage Policy 2010 major ingredients are any products that are identified in one of the food groups i e Vegetables and Fruit Grain Products Milk and Alternatives Meat and Alternatives or beverage groups unless used in limited amounts as defined in

    Original URL path: http://hs.curriculum.org/sb/glossary.php (2016-02-17)
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  • Understanding the Nutrition Standards
    Module does not have a method displayPage Filename controllers module php Line Number 65 Close School Food and Beverage Policy Module Understanding the Nutrition Standards Chapters Overview Nutrition Standards Categories Steps to Categorizing Food and Beverages Applying the 80 20 Rule Food and Beverage Choices Reading the Nutrition Standards Reading a Nutrition Facts Table The Nutrition Standards Tool The Food and Beverage Groups Vegetables and Fruit Categorizing Vegetables and Fruit

    Original URL path: http://hs.curriculum.org/sb/module/standards/foodandbeveragegroups/backToTop (2016-02-17)
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  • Healthy Venues, Programs & Events
    class Module does not have a method displayPage Filename controllers module php Line Number 65 Close School Food and Beverage Policy Module Healthy Venues Programs Events Chapters Overview Steps to Categorizing Food and Beverages Applying the 80 20 Rule Exemption for Special Event Days Venues Programs and Events Cafeterias What is a Healthy Cafeteria Example Cafeteria Building a Healthy Cafeteria Menu Catered Food Beverages What are Healthy Catered Food and

    Original URL path: http://hs.curriculum.org/sb/module/healthyvenues/tuckshops/secondary (2016-02-17)
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  • school board staff public health staff school council members food service providers and other community partners Yes No Identify a process to determine the current status of implementation in each elementary and secondary school and to monitor implementation Yes No Develop an implementation plan focused on the supports needed by the board to fully implement the policy e g training of staff procuring equipment and or resources collaborating with food

    Original URL path: http://hs.curriculum.org/sb/checklist/schoolboard (2016-02-17)
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