Foods and Beverages that Make the Grade

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Foods and Beverages that Make the Grade

• Guidelines for Food and Beverage Sales in BC
  Schools
• Maryrose Reyes MHSc, RD
• Sea-to-Sky Community Nutritionist

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WHY?
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An Ounce of Prevention is worth a
pound of cure
It is clear from the global experience that
opportunities exist within the school setting
from (K-12) to significantly and positively
influence many domains of youth health. British
Columbia, in common with many other
jurisdictions, has in the past failed to take
universal advantage of the opportunities a
captive school-age population presents.
An Ounce of Prevention. A Public Health
Rationale for the School as a Setting for Health
Promotion A Report of the Provincial Health
Officer (2003)
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Food in Schools

• Students who eat well
• Are more ready to learn
• Perform better academically
• Are absent and tardy less often
• Have less anxiety, depression and hyperactivity
• Have a lower incidence of dental caries,
  diabetes, cancer, heart disease, osteoporosis,
  other chronic diseases
• Health and academic performance
• are mutually reinforcing!

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Students Health The Reality of Our
Future?

• Eating Habits
• Not enough vegetables and fruit
• 7 out of 10 children, 4-8 yrs do not meet minimum
  of servings
• Bone Bank Withdrawal
• By ages 10-16, 61 of boys and 83 of girls do
  not meet minimum of servings of Milk Milk
  Products
• Eating more pop, chips, candy
• 30 of our childrens total energy and 30 of
  their total fat intake comes from Other foods
  category.
• A weighty issue overweight obesity rates
  have increased in children and youth.

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Many choices ???

• Endless amount of choices, but what kind of
  choices are available?
• Is knowledge enough?

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Toxic Environments
Values, beliefs, attitudes
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HOW?
HOW?
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2007 Guidelines for Food and Beverage Sales in
BC Schools

• Minimum standards have changed
• Changes in nutrient criteria
• Eliminate selling of Not Recommended and Choose
  Least items
• Implementation timeline

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Tools Getting Started

• Criteria Charts for Food and Beverage Sales
  Guidelines
• Brand name Food List- Dial-a-Dietitian

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Using Criteria Charts What do you need?
Step A Determine Food Grouping by
ingredients Step B Determine Choose Category
by using the nutrient and ingredient criteria and
reading the Nutrition Facts panel
Categories Choose Most CM Choose Sometimes
CS Choose Least CL Not Recommended NR
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Some Examples To Try

• Quaker Oatmeal Squares Cereal
• Mrs. Mays Cashew Crunch
• Quaker Chewy Trail Mix bars

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Brand Name Food List Dial-A-Dietitian
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Keeping in MindSome Factors that Influence
Choices

• Exposure
• Accessibility
• Price
• Promotion

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Making the Healthy Choice the Easy Choice in
Schools

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Along the Implementation Road

• Explore
  Include
  Decide
• Learn
• Share
• Test Drive

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• Thank you!
• Questions?
• Contact Information
• Maryrose Reyes MHSc, RD
• Public Health Community Nutritionist
• Vancouver Coastal Health
• 604-932-3202 Whistler
• M/T/Th