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  • Understanding the Nutrition Standards
    the three step process to apply the nutrition standards to a Mixed Dish Without a Nutrition Facts Table Click on each below for more information Step 1 Compare the total fat and trans fat amounts in grams on the Nutrition Facts table for each ingredient with the Trans Fat Standards If any ingredient does not meet the Trans Fat Standards it is Not Permitted for Sale do not proceed to Step 2 In the example below all major ingredients meet the Trans Fat Standards Step 2 Identify the group and sub group in the nutrition standards that each ingredient fits into see the A Z Food and Beverage List The ingredients below are only examples and the group and sub group have been identified for all major ingredients Step 3 Compare the relevant information on each ingredient 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 the food label for each major ingredient has been compared with the nutrition criteria in the nutrition standards It is important

    Original URL path: http://hs.curriculum.org/sb/module/standards/foodandbeveragegroups/mixednotableexample (2016-02-17)
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  • Understanding the Nutrition Standards
    Categorizing Beverages in Elementary and Secondary Schools Check and Reflect Resources Miscellaneous Items Unlike the other food and beverage groups miscellaneous items are either permitted or not permitted for sale This group includes minor ingredients that are permitted for sale provided the serving size is limited to the amount defined in the nutrition standards confectionery e g chocolate bars candy that are Not Permitted for Sale Minor Ingredients Ingredients Serving

    Original URL path: http://hs.curriculum.org/sb/module/standards/foodandbeveragegroups/miscellaneous (2016-02-17)
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  • Understanding the Nutrition Standards
    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 Beverages Tips for selecting healthy beverages Plain water milk 2 or less and 100 fruit juices are all Sell Most beverage choices in both elementary and secondary schools All beverages except water in elementary schools must

    Original URL path: http://hs.curriculum.org/sb/module/standards/foodandbeveragegroups/beverages (2016-02-17)
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  • Understanding the Nutrition Standards
    to the information on the food label in the example provided this 1 chocolate milk contains 2 5 g of fat 0 g of trans fat This 1 chocolate milk meets the Trans Fat Standards 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 This 1 chocolate milk is found in the Beverages Elementary Schools group and the Milk and Milk Based Beverages Plain or Flavoured sub group 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 According to the information on the food label this 1 chocolate milk contains 2 5 g of fat 25 g of sugar 25 DV for calcium Container size is 250 ml 1 cup This 1 chocolate milk is a Sell Most food choice because it has 5 g of fat 28 g sugar 25 DV for calcium Serving size is 250 ml Elementary School Examples Below are two beverage examples including the relevant food label nutrition information Look at the nutrition criteria for each item then choose whether each example is Sell Most Sell Less or Not Permitted for Sale Yogurt drink Serving size 200 ml Nutrition Information Trans fat 0 1 g Sell Most Sell Less Not Permitted for Sale Answer Sell Most Sell Most is correct This yogurt drink has no trans fat and meets the 3 g requirement for fat Sell Most 80 Sell Less 20 Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Milk and Milk Based Beverages Plain or Flavoured Fat 2 M F or 5g and Sugar 28g and Calcium 25 DV Fat 2 M F or 5g or Sugar 28g or Calcium 25 DV Example 2 Orange drink Serving size 1 bottle 250 ml Nutrition Information Calories 134 100 juice No Caffeine free Yes Container size 250 ml Answer Not Permitted for Sale Not Permitted for Sale is correct This fruit drink has a container size of 250 ml However it is not 100 fruit juice and has sugar added Sell Most 80 Sell Less 20 Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria Juices or Blends Vegetable or Fruit 100 juice pulp or purée and Unsweetened No sugar and Container size 250ml 100 juice pulp or purée or Sugar in the ingredient or Container size 250ml Note there are no Sell Less beverage options in elementary schools Take a look at the Secondary School examples Secondary School Examples Below are three beverage examples including the relevant food label nutrition information Look at the nutrition criteria for each item then choose whether each example is Sell Most Sell Less or Not Permitted for Sale Example 1 2 Milk Serving size 1 small carton 250 ml Nutrition Information

    Original URL path: http://hs.curriculum.org/sb/module/standards/foodandbeveragegroups/beveragesexample (2016-02-17)
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  • Understanding the Nutrition Standards
    fat 0 5 g Fibre 3 5 g Assess this product using the nutrition criteria Sell Most Sell Less Not Permitted for Sale Sell Most Fat 5 0 g Saturated Fat 2 0 g Fibre 2 0 g Sell Less Fat 10 0 g Saturated Fat 2 0 g Fibre 2 0 g Not Permitted for Sale Fat 10 0 g Saturated Fat 2 0 g Fibre Click here if you think this is right if not click on another category to the left Answer Sell Less Why this muffin has fibre but is higher in fat The serving size of this muffin could be reduced to a smaller size 60 g to decrease the amount of fat per serving to 4 8 g At a serving size of 60 g this muffin would be categorized as Sell Most Hamburger patty Meat and Alternatives Fresh and Frozen Meat Serving size 1 patty 113 g Fat 9 0 g Sodium 440 mg Assess this product using the nutrition criteria Sell Most Sell Less Not Permitted for Sale Sell Most Fat 10 0 g Sodium 480 mg Sell Less Fat 14 0 g Sodium 480 mg Not Permitted for Sale Fat 14 0 g Sodium 480 mg Click here if you think this is right if not click on another category to the left Answer Sell Most Why this hamburger patty is a healthier choice because it is lower in fat and sodium Not all hamburger patties are lower in fat and or sodium so it s important to check the Nutrition Facts table Breakfast cereal flakes Grain Products Cereals Serving size 250 ml 1 cup Saturated Fat 0 g Fibre 1 g Assess this product using the nutrition criteria Sell Most Not Permitted for Sale Sell Most Saturated Fat 2 0

    Original URL path: http://hs.curriculum.org/sb/module/standards/applying (2016-02-17)
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  • Understanding the Nutrition Standards
    Fruit Grain Products Categorizing Grain Products Milk and Alternatives 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 Resources Use the A Z Food and Beverage List PDF 1 8 MB to identify the group and sub group to which your product belongs The Creating Healthy Menus Tool allows you to explore how to create healthy entrees side dishes and soups by selecting ingredients from a drop down list To assess food and beverages that have a Nutrition Facts table and an ingredient list use the Nutrition Standards Tool Links For more information visit the following websites The Eat Right Ontario website provides easy to use nutrition information on a variety of topics Check out the series of short videos on Nutrition Labels Health Canada s website has an online Interactive Food Label tool that explores all the components of the food label Check out the online quiz to apply your knowledge of food labels Dietitians of Canada and

    Original URL path: http://hs.curriculum.org/sb/module/standards/supportmaterials (2016-02-17)
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  • Healthy Venues, Programs & Events
    Tuck Shops Canteens What is a Healthy Tuck Shop Canteen Example Tuck Shop Tuck Shop Scenarios Vending Machines What is a Healthy Vending Machine Example Vending Machine Vending Machine Scenarios Summary 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 be

    Original URL path: http://hs.curriculum.org/sb/module/healthyvenues/overview/fourstep (2016-02-17)
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  • Healthy Venues, Programs & Events
    Catered Food and Beverages Example Catered Lunches Building a Healthy Catered Lunch Program School Events What is a Healthy School Event Example A Basketball Game Secondary School BBQ Tuck Shops Canteens What is a Healthy Tuck Shop Canteen Example Tuck Shop Tuck Shop Scenarios Vending Machines What is a Healthy Vending Machine Example Vending Machine Vending Machine Scenarios Summary 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 Applying the 80 20 Rule Applying the 80 20 Rule You will need the Flash Player to see this video Click here to download the video in Quicktime format 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 of all food choices and all beverage choices that are offered for

    Original URL path: http://hs.curriculum.org/sb/module/healthyvenues/overview/8020rule-2 (2016-02-17)
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