Nutrition and Healthy Food Policies Grade 9 Health Unit 1 PDF

Nutrition and Healthy food Policies Usc 9.5 Mrk Resources 9.5 Evaluate a variety of healthy food policies and plan to participate in the development, revision, and/or implementation of a healthy food policy (e.g., fundraising, feasts, canteen sales, extra-curricular events) in the com...

Nutrition and Healthy food Policies Usc 9.5 Mrk Resources 9.5 Evaluate a variety of healthy food policies and plan to participate in the development, revision, and/or implementation of a healthy food policy (e.g., fundraising, feasts, canteen sales, extra-curricular events) in the community (e.g., home, school, arena, youth center).. Evaluate and respond to a variety of sources of, and information about, healthy food policies. Compare examples of healthy food policies. Investigate and document principles of healthy food policies (i.e., one principle is the policy should be based on Canada's Food Guide). Establish criteria (from Canada's Food Guide) for healthy food policies. Investigate how Canada's Food Guide has changed over time, speculate on the reasons for the changes, and determine possible effects on healthy food policies. Analyze the influences on the development and implementation of healthy food policies. Determine the leadership skills that can be used in promoting a healthy food policy. Examine the existing food policies in the school and/or community. Analyze the existing community/school food policies based on Canada's Food Guide and other reputable sources. Determine and examine the actions/priorities that will bring about the greatest improvement to new and/or existing food policies.  Unit Overview and pacing Lesson 1: 120 min Canada Food Guide Changes Over Time, Food Log, and Action Plan Pg. 4- 12 120 min Lesson 2: Assessing School Nutrition- assessing menus and creating a school menu Pg. 13- 20 120 min Lesson 3: Food Policy- Creation of food policies, residential schools, and creating a food policy Pg. 21- 27 120-180 min Lesson 4: Our School Policy and Healthy School Promotion Pg. 28- 33 Multiple Choice Quiz Pg. 34-37 Lesson 1- Canada’s Food Guide and Changes Canada’s Food Guide Through the Years handout Have students explore the most recent Canada Food Guide. Complete the accompanying questions. Food Log Have students track their nutrition for one week and reflect on their nutrition. Action Plan- download a free version on TPT on MRK Resources store!  Canada’s first food guide, referred to as Canada’s Official Food Rules, was developed in 1942. It was established to maximize the nutrition of all Canadians under the stress of food rations and poverty. These conditions were the result 1942 food guide of WWII. There were ten leaflets circulated by the Read the Food Rules Canadian Government carefully. What do you notice about how the that covered different foods are divided and topics, such as breakfast, what should be included in lunch, and the benefits of the portions? milk. Images from: https://www.canada.ca/en/health-canada/services/canada-food-guide/about/history- food-guide.html#a1942 ©MRKResources  1977 brought many changes to the look of the food guide. It was the first time the food guide featured colourful pictures in a wheel format. There were thirty revisions made to the actual information. The government simplified the food groups by combining the category of fruits and vegetables. 1977 food guide The second page of the food guide featured vibrant pictures along with specific amounts of recommended servings. A variety of foods in each group were listed with many examples of one serving size. Specific recommendations were made according to age group for the consumption of milk. This guide was influenced by a wide range of health professionals and organizations within Canada. This food guide also accompanied the first educational handbook. ©MRKResources  By 2007, many updates had been made to the food guide. It was provided in ten different languages, including First Nations languages. The rainbow format, first seen in 1992, was featured in a six page fold out booklet. There were many features added to the food guide through the use of technology. The was a Mobile App and My Food Guide Servings Tracker Canadians could use to track their nutrition. This guide offered specific recommendations for age, gender, and activity level. 2007 food guide Canada’s Food Guide Today The 2019 Food Guide saw many changes compared to other food guides Canadians have known throughout the years. Although it may look much different, the intent is the same; ensuring Canadian’s understand the nutrition foods provide so they can make the healthiest choices for themselves and their families. Let’s explore the changes together! https://food-guide.canada.ca/en/ https://food-guide.canada.ca/en/guidelines/ ©MRKResources  Canada’s Dietary Guidelines What are 5 changes that you see in the new Food Guide compared to the others we have explored? Recommendations are general; there are no longer specific amounts given There is a focus on fruits and vegetables, protein, and whole wheat choices Water is recommended as the drink of choice Canadians are encouraged to limit sugar, saturated fats, and sodium It addresses the marketing companies use to encourage people to buy their products It is more inclusive of all cultures Why do you think the food guide encourages people to cook more often? People are less likely to add the amounts of fat, sodium, and sugar to their food than restaurants. People will choose healthier options for themselves. It teaches children to make healthy choices when they see their parents cooking. Cooking at home allows you to save money and reduce food waste. Why do you think the food guide encourages people to eat with others? Hint: What part of health are they trying to address? Eating with others is beneficial to mental and physical health. Meal times are a great time to socialize and connect with others. People can learn about other cultures through sharing meals. It also increases the likelihood to try new healthy recipes. Why do you think food marketing is addressed? The new health guide wants to address healthy habits of eating. Healthy choices start with food choices; these are greatly influenced by food marketing. Advertisements for food and restaurants are everywhere, it’s important to be aware of companies’ influence on our eating patterns. ©MRKResources  Canada’s Dietary Guidelines Which foods does the food guide encourage you to limit? Sodium, sugar, and saturated fats. Why is the Food Guide provided in so many languages? Canada is a diverse multicultural country; translations make the food guide inclusive to all Canadians. How does mindfulness contribute to healthy eating according to the food guide? It trains people to not overeat and avoid unhealthy eating patterns, such as binge eating, eating out of boredom, and encourages meal planning to avoid unhealthy choices. What are some the food guide’s tips for healthy eating? Eating plenty of vegetables, fruits, protein, and whole grain foods. Incorporating foods that suit your taste, budget, and culture. Meal planning to save money and avoid unhealthy last minute choices. Limiting highly processed foods. Choosing water as your drink of choice. Be mindful of food marketing. Avoiding food trends and fad diets. Eating and sharing meals with others. ©MRKResources  Food Log Date: Breakfast: Lunch: Supper: Snacks: Date: Breakfast: Lunch: Supper: Snacks: Date: Breakfast: Lunch: Supper: Snacks: ©MRKResources  Food Log Date: Breakfast: Lunch: Supper: Snacks: Date: Breakfast: Lunch: Supper: Snacks: Date: Breakfast: Lunch: Supper: Snacks: ©MRKResources  Food Log Date: Breakfast: Lunch: Supper: Snacks: How was your nutrition this week? What day was your best this week? What day was your worst this week? How can you improve your nutrition? ©MRKResources Lesson 2- Assessing School Policy What’s For Lunch? Activity: Have students analyze both menus and assess which is healthier. Cafeteria B: healthier mains, the side is always a vegetable, dessert choice is fruit or treat- fruit is presented as an appealing choice. Desserts are low fat or healthy options. Vote on which menu students would prefer; discuss the findings. What is lacking with these menu options? Vegetarian or Vegan options, gluten free options, culturally diverse options. What are the nutritional policies your school has in place? Obtain a menu from the school cafeteria or local school and assess the nutritional value of the meals. Create a Menu activity- have students use their knowledge of nutrition to create an appealing and nutritious menu for their school Videos: Student Nutrition Programs in Toronto – YouTube 7:12 Accompanying worksheet  What’s For Lunch? Cafeteria A Monday Tuesday Wednesday Thursday Friday Ham and Personal Pizza Cheesy Tacos Spaghetti Hamburger Cheese with Tortilla Bolognese Sandwich Tater Tots Chips Cheese Fries Garlic Toast Potato Corn Refried Beans Macaroni Wedges or Caesar Salad Salad Strawberries Pepper or or Broccoli Medley Canned Mandarin or or Peaches Orange Fruit Cocktail Apple Sauce Cafeteria B Monday Tuesday Wednesday Thursday Friday Chicken Tacos Five Spice Beef Homemade Roasted with Whole Short Ribs Enchiladas Mac n’ Cheese Chicken with Wheat with Mashed with Brown Sweet Tortillas potatoes Rice Sweet Peas Potatoes Guacamole Steamed Garden salad Pear slices or Mixed Veggies veggies Yogurt Watermelon Banana or Parfait Orange or Peanut Fresh Fruit Oatmeal Wedges or Butter Power Salad or Muffin Jell-O balls Banana Bread  What’s For Lunch? Which cafeteria is more appealing to you? Why? Answers vary How do the cafeterias differ? Which meals have more nutritional value? Cafeteria A- has options that are high in fat and salt content. The sides are not the healthiest options (Tater Tots, cheese fries, garlic toast). The choice option is between a fruit and vegetable, they are not always both offered. The fruit is canned three times during the week. Cafeteria B- main dishes have protein, starchy vegetables, and whole wheat options. Side dishes are always a vegetable. Dessert is fruit or a healthier, low fat or low calorie option. How does the element of choice affect the nutritional value of the meal? When Cafeterias allow choice, healthy choices should not compete with unhealthy choices. Main dishes and sides should be full of healthy food. High sugar, salt, and fatty foods should not be included on school menus. Should dessert be offered with school lunches? Why or Why not? Answers Vary. What is missing from these menus? Vegan, vegetarian, gluten free, culturally diverse choices.  School Policies Obtain a copy of your school or a local school’s cafeteria menu. Analyze the following: Main Dishes: What is the planned menu for the week? Sides: What are the side dishes? Do they add to the nutritional value of the meal? Extras: Are there snack or dessert options available? What is the healthiest meal available this week?  School Policies Obtain a copy of your school or a local school’s cafeteria menu. Analyze the following: What is the unhealthiest meal this week? What could it be easily swapped for? How can students make the healthiest choice possible? What are the school policies in place for students who bring their lunch to school? How can the school support healthy nutrition for students? How can students make healthy choices?  School Policies Plan a week’s worth of meals for your school! Monday Tuesday Wednesday Thursday Friday  Student Nutrition Programs In Toronto What two food groups are not consumed enough by Canadian children according to Registered Dietician Sielen Raoufi? Fruits and Vegetables and Milk and Milk Products. What are the benefits of having breakfast? It gives students a boost of energy and a good start to their day. Why are school breakfast programs important in schools? How do elementary schools present these programs to students? Breakfast programs allow bonds and relationships to form between students and teachers. The programs are presented in a way to promote nutrition and not in a stigmatized way that shame students. What are the long term benefits of breakfast and snack programs? Students become accustomed to experiencing healthy and nutritious meals. These healthy habits will stay with them throughout adolescence. Schools focus on teaching students about nutrition and how skipping meals affects their bodies. What are statistics related to teens and breakfast? Half of teen boys do not eat breakfast and two thirds of teen girls skip their morning meal. Why do teens also need support with healthy eating? Teens become more independent with their nutritional choices. Some teens face other factors that affect their ability to eat, such as time and socio-economic status. How do breakfast programs affect other areas of the school and its environment? Students come to school early to eat, they form relationships with other students and volunteers.  Student Nutrition Programs In Toronto How do breakfast programs affect other areas of the school and its environment? Students come to school early to eat, they form relationships with other students and volunteers. They are able to concentrate and focus when their hunger is addressed. Behavior is affected because it gives students positive connections and a positive start to their day. Grades rise when students’ needs are met and they feel they are in a caring and nurturing environment. Why do students choose to volunteer for school nutrition programs? What are some important skills they can learn from volunteering in these programs? They know other students rely on them and they bond with each other. They learn time management, teamwork, compassion, leadership, and about serving others. What are some of the limitations nutritional programs face? Funding and proper facilities and infrastructure are problems that need to be addressed in order to provide nutritional programs. How can schools across Canada provide nutritional programs to students? How can your school address the nutritional needs of students? Lesson 3 – Food Policies Creating a Food Policy: Have students read through the following documents: Saskatchewan School Board Food Policy: https://saskschoolboards.ca/wp- content/uploads/2015/08/04-01.pdf (Note: you may need to save the PDF in order to view it) Saskatchewan Nutrition Policies: https://www.saskatchewan.ca/government/education- and-child-care-facility-administration/services-for- school-administrators/student-wellness-and- wellbeing/nutrition#nourishing-minds-eat-well-learn-well- live-well Creating a Food Policy Worksheet Discuss the main components of developing a healthy food policy. Example of a food policy: Nourishing Minds-Eat Well Ontario Schools Food Policy: http://www.edu.gov.on.ca/extra/eng/ppm/150.html Videos: Nutrition Throughout the School Day – YouTube 7:36 Hunger experienced in residential schools linked to present-day health problems – YouTube 2:11  Food Policies Food policies are developed to aid schools and communities in addressing different issues regarding nutrition within their communities. These policies address food choices, access to food, food quality, risk of disease, obesity, the economy, climate change, and sustainability. Most policies discuss food choices; these are the kinds of food served or the menu provided. These policies focus on the four food groups, limiting processed foods, and foods high in sugar, sodium, and saturated fat. Government food guides are often consulted when creating healthy food policies. Urban centres develop food policies surrounding access to food. There can be issues with access to fresh foods in urban centres. This prompts communities to develop initiatives, such as community gardens. Impoverished areas have developed community kitchens and food pantries to help close the gap for community members.. This promotes the overall health of community members by making healthy and nutritious food accessible. Disease has become an important factor when developing food policies. Childhood obesity, diabetes, and heart disease have become common health conditions. These aliments are directly tied to the diet and nutrition of individuals. Food policies and initiatives are developed to address healthy eating and exercise needs of communities. Communities optimize the health of citizens when policies are put into place to aid nutrition. Economic and sustainable options are becoming important factors in the development of food policies. “Farm to table” promotions include serving local, fresh ingredients in schools, homes, and restaurants. Encouraging people to eat fresh, locally produced food lessens environmental impacts and cuts down on consumption of over processed food. These initiatives boost the economy and promote sustainable options for communities.  Food Policies Examine the two food policy examples. Which is better? Why? Policy #1: Each meal must consist of the four food groups: Each meal must include vegetables (frozen, canned, or fresh) Meals must provide a fruit (100% fruit juice, canned, frozen or fresh) Dairy must be provided (cheese, milk, or yogurt) Protein (Beef, Chicken, Fish, Eggs, or Tofu) Snacks included with meals or for individual purchase (dry snack, pudding cup, or dessert bar) Policy #2 Each meal must consist of the following: Whole grain choices when possible Fresh fruit and vegetables Lean, fresh protein Skim and low fat dairy options Reduced amounts of sugar and sodium Food should be prepared fresh and be as unprocessed as possible Water as the drink of choice How do these policies differ? Policy #1 appears healthier than it really is. It does not address the fact that food should be prepared fresh and be unprocessed. Policy #1 is much more inclusive of unhealthy foods. What could a potential meal plan using policy #1 include? Essentially anything- Cheese burgers, chicken strips, fries, pizza, desserts. It does not address the unhealthy options for students. If snacks can be purchased individually, students may choose unhealthy options. It does not differentiate between healthy vs. unhealthy options in each food group category.  Food Policies What could a potential meal plan using policy #2 include? Fresh made ingredients. This plan encourages more cooking and less pre- packaged and processed food. It mentions limiting sugar and sodium, common ingredients in processed foods. It does not mention any unhealthy snack options. Water is mentioned as the drink of choice vs fruit juice as a viable option for the ‘fruit’ category. What should a food policy address? Should only food choices and menus be addressed? Policies can address other factors of eating, such as the social aspect of eating, food preparation, equipment infrastructure, qualified professionals, and socio-economic disparities.  Creating a Food Policy When creating a food policy you must consider many different factors. How do each of the following factors affect the creation of a food policy? Nutritional Value Access to food Food provided and food brought to school in packed lunches Preparation spaces Budget or profitability  Creating a Food Policy Cultural foods or diverse food options Special diets Student involvement  Residential Schools What was the food like at residential schools? How did it differ from the traditional foods of the First Nations people? First Nations children were used to eating traditional foods caught and foraged off the land. Food was bland and scare in residential schools. What would happen if students did not eat their meals? The plate would be kept until it was eaten; if students did not eat their supper it would be given to them to eat for breakfast the next morning. What factors contributed to child hunger in residential schools? Child hunger was due to lack of funding, poor facilities, and untrained kitchen workers. How did survivors describe their meals at residential school? They were rarely fed meat, when they were fed meat it was often spoiled or rotten. They were not fed fresh fruits and vegetables. What was the average caloric intake of residential school students? How does this amount compare to the recommended intake for children? They were fed between 1000 to 1450 calories a day, compared to the recommended amount of 1400-3200 calories. What are the negative impacts of childhood hunger according to Russian and Chinese studies? These studies found that children with insufficient nutrition during childhood led to health problems, such as stunted growth, higher risk of obesity, type 2 diabetes, heart disease and poor pregnancy outcomes. How was Paul Andrew affected by pressure surrounding eating during residential school? He still feels pressure to finish all the food on his plate, he has struggled with weight gain his whole life and still experiences feelings of guilt for not finishing his food. What problem still needs to be addressed in First Nation’s communities with youth? There is still a high incidence of food insecurity among first nations children. Lesson 4 – Our School Food Policy and Healthy Nutrition Promotion Our School Obtain a copy of the school’s food policy and have students analyze it. Address the strengths and weaknesses of the current food policy. Healthy Nutrition Promotion How can we promote healthy nutrition in our school? Have students brainstorm ways healthy nutrition can be promoted in the school. Potential Ideas: Promotional posters, advocate for healthy snacks, assess the cafeteria and vending machine options, advocate for funding, throw a fundraiser to get healthy food/infrastructure for the school, start a breakfast program, healthy cooking club, or access to healthy food such as Watermelon Wednesday or another healthy treat. There is also a healthy promotional poster assignment if time is limited.  Our School Food Policy What are the main points of our school’s food policy? What does our food policy address well? What elements of our food policy need improvement?  Our School Food Policy How can we create a school with healthy nutritional choices? What are the obstacles in implementing healthy nutrition?  Healthy Nutrition Promotion How can you promote healthy nutrition in your school? You must come up with a way to promote healthy nutritional choices among your classmates. This can be a social media post, a promotional poster, lobbying for additional funding to support nutritional programs, fundraising, offering a healthy cooking class, or providing access to healthy food for students. My plan for healthy nutrition promotion is:  Healthy Nutrition Promotion Reflection: Was your plan successful? How do you know? How can you continue to be a leader for healthy nutrition in your school? What still needs to be addressed in our school in regard to nutrition?  Healthy Nutrition Promotional Poster How can healthy nutrition be promoted in your school? You must create an eye catching poster to educate classmates on healthy choices, foods to avoid, sports or energy drinks, water or hydration, healthy snacking, etc. 4 3 2 1 Content Healthy nutrition Healthy Nutrition is Message is is the focus of nutrition is mentioned in unclear. the message, content is the focus of the message. Content is accurate and the message. Content is inaccurate, detailed. Content is lacking incomplete, Content is accurate accuracy or or backed by fact and detailed. detail. undetailed. or statistics. Graphics Graphics are Graphics are Graphics are Graphics are attractive attractive lacking detail, messy, and unique. and eye colour, or lacking detail, Eye catching catching. design. colour and title and design. design. Organization/ Thoughtfully Logically Attempted Disorganized Use of Space/ organized organized organization content, Mechanics content, content, of content, blank/white featuring a good use of space could space is good of space, may have been prevalent, space and have some more many no blank space, effectively mechanical mechanical few used, some errors. errors. mechanical mechanical errors. errors. Healthy Nutrition and Food Policies quiz 1. The Canada Food Guide has changed its format to: a) A stricter amount of portions b) An updated colourful format c) Move away from serving sizes 2. The Canada Food Guide encourages people to limit: a) Processed foods b) Protein intake c) Gluten free products 3. Nutrition policies in schools should apply to the following: a) Cafeteria meals b) Vending machines c) Special events d) All of the above 4. When planning a school menu you should : a) Offer choices that are popular, even if they are unhealthy b) Provide appealing choices that are the healthiest version possible c) Have healthy choices competing with unhealthy choices d) None of the above 5. Which of the following are a benefit of breakfast programs: a) Nutritious habits are formed b) Students have a good start to their day c) Student grades go up d) Students gain weight from overeating 6. Community Food programs: a) Provide socialization and connection in communities b) Are taken advantage of in poor areas c) Provide nutritious food to the people who need it most Healthy Nutrition and Food Policies quiz 7. Food policies should address: a) Detailed outlines of healthy and unhealthy foods b) Food disparities c) Budget d) All of the above 8. Lack of nutrition can lead to: a) Heart disease b) Stunted growth c) Cancer d) All of the above 9. Residential school survivors face the following chronic diseases because of the nutrition they were provided: a) Heart disease, obesity, diabetes b) Hepatitis C, diabetes, arthritis c) Breast cancer, obesity, multiple sclerosis 10. How can you make nutritious choices? Name three ways. Healthy Nutrition and Food Policies quiz 1. The Canada Food Guide has changed its format to: a) A stricter amount of portions b) An updated colourful format c) Move away from serving sizes 2. The Canada Food Guide encourages people to limit: a) Processed foods b) Protein intake c) Gluten free products 3. Nutrition policies in schools should apply to the following: a) Cafeteria meals b) Vending machines c) Special events d) All of the above 4. When planning a school menu you should : a) Offer choices that are popular, even if they are unhealthy b) Provide appealing choices that are the healthiest version possible c) Have healthy choices competing with unhealthy choices d) None of the above 5. Which of the following are a benefit of breakfast programs: a) Nutritious habits are formed b) Students have a good start to their day c) Student grades go up d) Students gain weight from overeating 6. Community Food programs: a) Provide socialization and connection in communities b) Are taken advantage of in poor areas c) Provide nutritious food to the people who need it most Healthy Nutrition and Food Policies quiz 7. Food policies should address: a) Detailed outlines of healthy and unhealthy foods b) Food disparities c) Budget d) All of the above 8. Lack of nutrition can lead to: a) Heart disease b) Stunted growth c) Cancer d) All of the above 9. Residential school survivors face the following chronic diseases because of the nutrition they were provided: a) Heart disease, obesity, diabetes b) Hepatitis C, diabetes, arthritis c) Breast cancer, obesity, multiple sclerosis 10. How can you make nutritious choices? Name three ways.  Nutrition and Healthy food Policies Usc 9.5 Name:  Canada’s first food guide, referred to as Canada’s Official Food Rules, was developed in 1942. It was established to maximize the nutrition of all Canadians under the stress of food rations and poverty. These conditions were the result 1942 food guide of WWII. There were ten leaflets circulated by the Read the Food Rules Canadian Government carefully. What do you notice about how the that covered different foods are divided and topics, such as breakfast, what should be included in lunch, and the benefits of the portions? milk. Images from: https://www.canada.ca/en/health-canada/services/canada-food-guide/about/history- food-guide.html#a1942 ©MRKResources  1977 brought many changes to the look of the food guide. It was the first time the food guide featured colourful pictures in a wheel format. There were thirty revisions made to the actual information. The government simplified the food groups by combining the category of fruits and vegetables. 1977 food guide The second page of the food guide featured vibrant pictures along with specific amounts of recommended servings. A variety of foods in each group were listed with many examples of one serving size. Specific recommendations were made according to age group for the consumption of milk. This guide was influenced by a wide range of health professionals and organizations within Canada. This food guide also accompanied the first educational handbook. ©MRKResources  By 2007, many updates had been made to the food guide. It was provided in ten different languages, including First Nations languages. The rainbow format, first seen in 1992, was featured in a six page fold out booklet. There were many features added to the food guide through the use of technology. The was a Mobile App and My Food Guide Servings Tracker Canadians could use to track their nutrition. This guide offered specific recommendations for age, gender, and activity level. 2007 food guide Canada’s Food Guide Today The 2019 Food Guide saw many changes compared to other food guides Canadians have known throughout the years. Although it may look much different, the intent is the same; ensuring Canadian’s understand the nutrition foods provide so they can make the healthiest choices for themselves and their families. Let’s explore the changes together! https://food-guide.canada.ca/en/ https://food-guide.canada.ca/en/guidelines/ ©MRKResources  Canada’s Dietary Guidelines What are 5 changes that you see in the new Food Guide compared to the others we have explored? Why do you think the food guide encourages people to cook more often? Why do you think the food guide encourages people to eat with others? Hint: What part of health are they trying to address? Why do you think food marketing is addressed? ©MRKResources  Canada’s Dietary Guidelines Which foods does the food guide encourage you to limit? Why is the Food Guide provided in so many languages? How does mindfulness contribute to healthy eating according to the food guide? What are some the food guide’s tips for healthy eating?. ©MRKResources  Food Log Date: Breakfast: Lunch: Supper: Snacks: Date: Breakfast: Lunch: Supper: Snacks: Date: Breakfast: Lunch: Supper: Snacks: ©MRKResources  Food Log Date: Breakfast: Lunch: Supper: Snacks: Date: Breakfast: Lunch: Supper: Snacks: Date: Breakfast: Lunch: Supper: Snacks: ©MRKResources  Food Log Date: Breakfast: Lunch: Supper: Snacks: How was your nutrition this week? What day was your best this week? What day was your worst this week? How can you improve your nutrition? ©MRKResources  What’s For Lunch? Cafeteria A Monday Tuesday Wednesday Thursday Friday Ham and Personal Pizza Cheesy Tacos Spaghetti Hamburger Cheese with Tortilla Bolognese Sandwich Tater Tots Chips Cheese Fries Garlic Toast Potato Corn Refried Beans Macaroni Wedges or Caesar Salad Salad Strawberries Pepper or or Broccoli Medley Canned Mandarin or or Peaches Orange Fruit Cocktail Apple Sauce Cafeteria B Monday Tuesday Wednesday Thursday Friday Chicken Tacos Five Spice Beef Homemade Roasted with Whole Short Ribs Enchiladas Mac n’ Cheese Chicken with Wheat with Mashed with Brown Sweet Tortillas potatoes Rice Sweet Peas Potatoes Guacamole Steamed Garden salad Pear slices or Mixed Veggies veggies Yogurt Watermelon Banana or Parfait Orange or Peanut Fresh Fruit Oatmeal Wedges or Butter Power Salad or Muffin Jell-O balls Banana Bread  What’s For Lunch? Which cafeteria is more appealing to you? Why? How do the cafeterias differ? Which meals have more nutritional value? How does the element of choice affect the nutritional value of the meal? Should dessert be offered with school lunches? Why or Why not? What is missing from these menus?  School Policies Obtain a copy of your school or a local school’s cafeteria menu. Analyze the following: Main Dishes: What is the planned menu for the week? Sides: What are the side dishes? Do they add to the nutritional value of the meal? Extras: Are there snack or dessert options available? What is the healthiest meal available this week?  School Policies Obtain a copy of your school or a local school’s cafeteria menu. Analyze the following: What is the unhealthiest meal this week? What could it be easily swapped for? How can students make the healthiest choice possible? What are the school policies in place for students who bring their lunch to school? How can the school support healthy nutrition for students? How can students make healthy choices?  School Policies Plan a week’s worth of meals for your school! Monday Tuesday Wednesday Thursday Friday  Student Nutrition Programs In Toronto What two food groups are not consumed enough by Canadian children according to Registered Dietician Sielen Raoufi? What are the benefits of having breakfast? Why are school breakfast programs important in schools? How do elementary schools present these programs to students? What are the long term benefits of breakfast and snack programs? What are statistics related to teens and breakfast? Why do teens also need support with healthy eating? How do breakfast programs affect other areas of the school and its environment?  Student Nutrition Programs In Toronto How do breakfast programs affect other areas of the school and its environment? Why do students choose to volunteer for school nutrition programs? What are some important skills they can learn from volunteering in these programs? What are some of the limitations nutritional programs face? How can schools across Canada provide nutritional programs to students? How can your school address the nutritional needs of students?  Food Policies Food policies are developed to aid schools and communities in addressing different issues regarding nutrition within their communities. These policies address food choices, access to food, food quality, risk of disease, obesity, the economy, climate change, and sustainability. Most policies discuss food choices; these are the kinds of food served or the menu provided. These policies focus on the four food groups, limiting processed foods, and foods high in sugar, sodium, and saturated fat. Government food guides are often consulted when creating healthy food policies. Urban centres develop food policies surrounding access to food. There can be issues with access to fresh foods in urban centres. This prompts communities to develop initiatives, such as community gardens. Impoverished areas have developed community kitchens and food pantries to help close the gap for community members.. This promotes the overall health of community members by making healthy and nutritious food accessible. Disease has become an important factor when developing food policies. Childhood obesity, diabetes, and heart disease have become common health conditions. These aliments are directly tied to the diet and nutrition of individuals. Food policies and initiatives are developed to address healthy eating and exercise needs of communities. Communities optimize the health of citizens when policies are put into place to aid nutrition. Economic and sustainable options are becoming important factors in the development of food policies. “Farm to table” promotions include serving local, fresh ingredients in schools, homes, and restaurants. Encouraging people to eat fresh, locally produced food lessens environmental impacts and cuts down on consumption of over processed food. These initiatives boost the economy and promote sustainable options for communities.  Food Policies Examine the two food policy examples. Which is better? Why? Policy #1: Each meal must consist of the four food groups: Each meal must include vegetables (frozen, canned, or fresh) Meals must provide a fruit (100% fruit juice, canned, frozen or fresh) Dairy must be provided (cheese, milk, or yogurt) Protein (Beef, Chicken, Fish, Eggs, or Tofu) Snacks included with meals or for individual purchase (dry snack, pudding cup, or dessert bar) Policy #2 Each meal must consist of the following: Whole grain choices when possible Fresh fruit and vegetables Lean, fresh protein Skim and low fat dairy options Reduced amounts of sugar and sodium Food should be prepared fresh and be as unprocessed as possible Water as the drink of choice How do these policies differ? What could a potential meal plan using policy #1 include?  Food Policies What could a potential meal plan using policy #2 include? What should a food policy address? Should only food choices and menus be addressed?  Creating a Food Policy When creating a food policy you must consider many different factors. How do each of the following factors affect the creation of a food policy? Nutritional Value Access to food Food provided and food brought to school in packed lunches Preparation spaces Budget or profitability  Creating a Food Policy Cultural foods or diverse food options Special diets Student involvement  Residential Schools What was the food like at residential schools? How did it differ from the traditional foods of the First Nations people? What would happen if students did not eat their meals? What factors contributed to child hunger in residential schools? How did survivors describe their meals at residential school? What was the average caloric intake of residential school students? How does this amount compare to the recommended intake for children? What are the negative impacts of childhood hunger according to Russian and Chinese studies? How was Paul Andrew affected by pressure surrounding eating during residential school? What problem still needs to be addressed in First Nation’s communities with youth?  Our School Food Policy What are the main points of our school’s food policy? What does our food policy address well? What elements of our food policy need improvement?  Our School Food Policy How can we create a school with healthy nutritional choices? What are the obstacles in implementing healthy nutrition?  Healthy Nutrition Promotion How can you promote healthy nutrition in your school? You must come up with a way to promote healthy nutritional choices among your classmates. This can be a social media post, a promotional poster, lobbying for additional funding to support nutritional programs, fundraising, offering a healthy cooking class, or providing access to healthy food for students. My plan for healthy nutrition promotion is:  Healthy Nutrition Promotion Reflection: Was your plan successful? How do you know? How can you continue to be a leader for healthy nutrition in your school? What still needs to be addressed in our school in regard to nutrition?  Healthy Nutrition Promotional Poster How can healthy nutrition be promoted in your school? You must create an eye catching poster to educate classmates on healthy choices, foods to avoid, sports or energy drinks, water or hydration, healthy snacking, etc. 4 3 2 1 Content Healthy nutrition Healthy Nutrition is Message is is the focus of nutrition is mentioned in unclear. the message, content is the focus of the message. Content is accurate and the message. Content is inaccurate, detailed. Content is lacking incomplete, Content is accurate accuracy or or backed by fact and detailed. detail. undetailed. or statistics. Graphics Graphics are Graphics are Graphics are Graphics are attractive attractive lacking detail, messy, and unique. and eye colour, or lacking detail, Eye catching catching. design. colour and title and design. design. Organization/ Thoughtfully Logically Attempted Disorganized Use of Space/ organized organized organization content, Mechanics content, content, of content, blank/white featuring a good use of space could space is good of space, may have been prevalent, space and have some more many no blank space, effectively mechanical mechanical few used, some errors. errors. mechanical mechanical errors. errors.  TERMS OF USE Thank you for your purchase! By purchasing this resource, you are agreeing that the contents are the property of MRK Resources and the Original Clip artists and licensed to you only for classroom / personal use as a single user. I retain the copyright, and reserve all rights to this product. 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