guidelines for food & beverage sales in bc schools
DESCRIPTION
Guidelines for Food & Beverage Sales in BC SchoolsTRANSCRIPT
Guidelines for
Food and Beverage Sales
in BC Schools
Ministry of Education &
Ministry of Health
RevisedSeptember 2007
TABLE OF CONTENTS
Overview ................................................................. Page 1
Background ............................................................. Page 1
Rational for 2007 Revisions .................................... Page 2
2007 Revisions........................................................ Page 2
Nutrition Criteria ...................................................... Page 3
Goal......................................................................... Page 4
Minimum Standards ................................................ Page 4
Implementation........................................................ Page 5
The Guidelines ........................................................ Page 6
Appendix A.............................................................. Page 19 1. Understanding Ingredient Labels 2. Understanding Nutrition Facts Panels
Appendix B.............................................................. Page 21 Strategy For Change
Step 1: Develop Partnerships Step 2: Develop Policy Step 3: Develop Transition Plans for Full
ImplementationStep 4: Develop and Implement Marketing Mechanisms
1
Overview
Schools in British Columbia are at the forefront of creating healthy eating environments. The sale of junk-food is steadily being replaced with healthy food and beverage choices in school vending machines, cafeteria, stores, and school fundraisers.
The 2007 update to the Guidelines for Food and Beverage Sales in BC Schools (2005 Guidelines) strengthens BC’s commitment to providing a healthy eating environment for students. The former implementation date of 2009 has been accelerated to 2008. The revised Guidelines also contain stricter nutrition criteria for the consumption of calories, fat, salt, and sugar to support making food and beverage choices in BC schools the healthiest in North America.
Background
In November of 2005, the Ministries of Health and Education published the Guidelines for Food and Beverage Sales in BC Schools, with the instruction to schools to implement these Guidelines fully by 2009. The 2005 Guidelines reflected BC’s commitment to health and education. The 2005 Guidelines recognized four key facts:
• Students, on an average school day, consume about one-third of their calories at school, and a significant amount of that is purchased on site;
• Good nutrition is important for healthy growth and development in childhood and can reduce the risk of health problems in later years;
• Healthy children learn better; and • Schools can directly influence students’ health.
Provincial Nutritionist Lisa Forster-Coull and other BC Registered Dietitians developed the 2005 Guidelines with input from parents, teachers, school trustees, administrators, physicians, dental hygienists, and school food and beverage suppliers.
The 2005 Guidelines were also informed by a province-wide study1 of school food sales and policies conducted in the Spring of 2005. This study found that the foods and drinks sold in schools tended to be high in calories and low in nutrients. The study also found that things were improving. At the time, more than 50 percent of BC schools taking part in the study had already implemented one or more nutrition-related policy, and more than 80 percent of reporting districts had a district-wide nutrition policy in place, under development, or planned. A Spring 2007 survey was carried out to assess change since the 2005 survey and the implementation of the Guidelines for Food and Beverage Sales in BC Schools.
The 2005 Guidelines provided BC schools with a nutrition standard, reducing the ambiguities in deciding “what is a healthy food?” Vendors started using the 2005 Guidelines to change the contents sold in vending machines, parent groups began to use the Guidelines to change the menus for student lunches, and school stores began shifting to healthier stock-lists.
1 Findings from the study are presented in the School Food Sales and Policies Provincial Report. The report is available online at www.bced.gov.bc.ca/health/health_publications.htm
2
Rationale for 2007 Revisions
Since the Guidelines were published in November 2005, new federal standards for food and beverages served to children and youth have been developed. The Ministries of Education and Health have revised the 2005 Guidelines to reflect these new standards. These revisions include:
• Aligning with Canada’s Food Guide (2007) which recommends much lower fat, salt, and sugar consumption for persons over the age of two;
• Reflecting the knowledge gained since mandatory nutrition labeling came into effect;
• Eliminating the Choose Least food and beverage options which could previously make up 10 percent of products offered; effectively eliminating sales of all diet beverages from Elementary and Middle schools, most fries, and highly salted, sweetened and processed products; and
• Adopting stricter criteria for fat, salt, and sugar in the Choose Most and ChooseSometimes categories, thereby eliminating sales of chips moderately high in fat or salt, high sugar energy bars and a few other products.
2007 Revisions
As with the 2005 Guidelines, the 2007 revised Guidelines apply to all food and beverages sold to students in all school locations and events, including vending machines, school stores, cafeterias, and fundraisers. See Table 1 for a summary of the 2007 Guidelines.
There are two key changes for all schools to note: • The timeline for full implementation has been moved forward to 2008; and • Not Recommended and Choose Least foods must be eliminated from sales in
o Elementary Schools by January 2008, and o Middle and Secondary Schools by September 2008.
Although the revised Guidelines continue to use the same categories (Choose Most,Choose Sometimes, Choose Least, and Not Recommended) there have been changes in the ingredient and nutrient criteria. Some of these changes include:
• Removing artificially sweetened items from Elementary and Middle schools due to an increase in the number of products containing these ingredients and a broadly expressed desire to minimize children’s consumption of these products outside of parental supervision;
• Redefining vegetable and fruit juices and other beverages to reflect the growing number of choices available; and
• Aligning with new evidence as outlined in Canada’s Food Guide (2007), limiting fat and sodium content in most food groupings to deal with a number of fatty and salty snacks previously permitted under the 2005 Guidelines.
3
Table 1
Nutrition Criteria
The 2007 Guidelines provide detailed criteria to clarify where specific food items fit (“Nutrition Criteria for Each Food Grouping”, pages 6-18). Potato chips for example could fit in any of the four categories, depending on their nutritional value:
• Choose Most potato chips have less than 5 grams of fat and less than 150 mg of sodium per serving. This is consistent with recommendations in Canada’s Food Guide which emphasizes limiting added sodium and fat;
• Choose Sometimes potato chips also have less than 5 grams of fat, but the sodium content is between 150-300 mg of sodium;
• Choose Least potato chips are higher in fat (5–14.9 grams) or in sodium (300-450 mg); and
• Not Recommended potato chips are those with 15 grams or more of fat, or more than 450 mg of sodium, or more than .02 grams of trans fats.
2 To be eliminated from Elementary school sales effective January 1, 2008; to be eliminated from Middle and Secondary school sales effective September 1, 2008. 3 To be eliminated from Elementary school sales effective January 1, 2008; to be eliminated from Middle and Secondary school sales effective September 1, 2008. 4 Elementary schools effective January 1, 2008; Middle and Secondary schools effective September 1, 2008. 5 Elementary schools effective January 1, 2008; Middle and Secondary schools effective September 1, 2008.
2007 Guidelines Summary
Not Recommended Choose Least Choose Sometimes Choose Most
These items (including candies and drinks where sugar is the first ingredient, or the second ingredient after water) tend to be highly processed, or have very high amounts of sweeteners, salt, fat, trans fat, or calories relative to their nutritional value.
These items (such as french fries) tend to be low in key nutrients such as iron and calcium or may be highly salted, sweetened, or processed.
These items (such as flavoured yogurts) tend to be nutritious but moderately salted, sweetened, or processed.
These items (including whole grain breads and fresh vegetables) tend to be the highest in nutrients, the lowest in unhealthy components, and the least processed.
These food and beverage items mustbe eliminated from school sales by 2008.2
These food and beverage items must be eliminated by 2008.3
These food and beverages canaccount for up to 50% of total food and beverage items sold in BC schools by 2008.4
These food and beverages mustaccount for 50% or more of food and beverages sold in BC Schools by 2008.5
4
Appendix A provides further information and resources to help users understand how to read ingredient lists and nutrition labels. While foods meeting both the Choose Least andNot Recommended criteria cannot be sold in schools effective 2008, they have not been collapsed into one Not Recommended category for the purpose of assisting schools and parents in making healthier choices in situations where food and beverages are provided to students but not ‘sold’ to students.
While the criteria were developed to guide decisions about food and beverages sold to students, the criteria may also be used to guide decisions about food and beverages used at school ceremonies and celebrations. For example, Choose Least items would be better choices than Not Recommended items when food and beverages are provided and not sold.
Goal
The goal of the Guidelines is to improve the choices offered within the school setting so that it is easy for students to make healthy choices on a routine basis. The food environment influences our purchasing and consumption habits. The Guidelines provide schools, and food/beverage providers within schools, with a standard for decision-making.
Minimum Standards
By September 2008, all schools and districts will be required to ensure that of the food and beverage items sold in schools: • At least 50 percent are in the
Choose Most category; • Up to 50 percent (maximum) are in the
Choose Sometimes category; and • Choose Least and Not Recommended
items are no longer sold to students.
Under the Guidelines, a school menu board that has ten items listed must list a minimum of five products from the Choose Most category, and a maximum of five Choose Sometimes products. Products from the Choose Least and Not Recommended group would not be listed on the menu board and would not be sold to students.
Under the Guidelines, two vending machines with ten slots each could have a maximum of ten slots providing Choose Sometimes and a minimum of ten slots with Choose Mostproducts.
• “At least 50 percent” refers to the number of offerings, not the total sales.
• These Guidelines apply to all vending, school stores, cafeteria and fundraising sales of food and beverages in the school setting.
The Checkmark SystemIn an effort to assist students in making informed choices about nutrition, the report recommends schools and school districts implement a checkmark system at the point of sale, such as on the front of vending machines’ slots or on food menu boards.
Checkmarks are universal symbols of excellence. In the school food context, checkmarks may be interpreted by students as identifying choices for their learning and health.
For example: Choose Most foods may be
symbolized by two checkmarks. Choose Sometimes foods by
one checkmark.
The checkmarks can be used to draw a student’s attention to
5
healthier choices. If these symbols are used, it is important that they are used correctly. Choose Least and Not Recommended items sold in the
school setting (to August 31, 2008) should not be identified with any checkmark.
Implementation
Schools and districts are encouraged to continue working with students, teachers, parents, and others to develop strategies for implementing these Guidelines and meeting the minimum standards. Many schools have found the following four-step approach effective in promoting healthy eating environments:
1. Develop partnerships with key stakeholders, including students, teachers, parents, public health professionals, caterers, and vendors to determine the best ways to promote healthier choices in the school environment.
2. Develop policies to influence such things as the types of food sold on site and the types of food sold at fundraising events. Involve students and parents in policy making and communicate the policies effectively.
3. Develop transition plans to guide the change process and give all affected parties time to adapt.
4. Develop and implement marketing mechanisms to further encourage healthy choices. Marketing mechanisms may include such things as making healthier choices more plentiful, more visible and less expensive, compared to their less healthy counterparts.
Appendix B provides a more detailed overview of this approach to implementation.
For additional resources, visit the Ministry of Education’s Healthy Schools’ website: www.bced.gov.bc.ca/health/health_publications.htm .
For additional support with nutrition information, call Dial-A-Dietitian, toll free, at 1-800-667-3438 (In Greater Vancouver, call 604-732-9191), or contact your local Community Nutritionist.
6A
llerg
y aw
aren
ess:
thes
e gu
idel
ines
are
not
inte
nded
to a
ddre
ss fo
od a
llerg
y co
ncer
ns in
sch
ools
.
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
g Fo
od G
roup
ing
Crit
eria
N
ot R
ecom
men
ded
Cho
ose
Leas
tC
hoos
e So
met
imes
Cho
ose
Mos
tG
rain
sG
rain
s m
ust b
e th
e fir
st o
r se
cond
ingr
edie
nt
(not
cou
ntin
g w
ater
)G
rain
ingr
edie
nts
may
in
clud
e:- f
lour
s m
ade
from
whe
at,
rye,
rice
, pot
ato,
soy
, m
illet
, etc
. - r
ice,
pas
ta, c
orn,
am
aran
th, q
uino
a, e
tc
Som
e se
ason
ed b
read
s, c
omm
erci
al
panc
akes
, bis
cuits
, etc
V
ery
high
fat/s
ugar
y/sa
lty b
aked
go
ods
like
som
e cr
acke
rs, m
uffin
s,
cake
s, c
ooki
es, s
quar
es, d
ough
nuts
, pa
strie
s, d
anis
hes,
and
cro
issa
nts
Som
e su
gary
cer
eals
M
ost s
easo
ned
nood
le o
r ric
e m
ixes
M
ost s
altie
r gra
in a
nd c
orn
snac
ks,
bake
d or
frie
d (c
erea
l mix
, whe
at
chip
s, to
rtilla
chi
ps, p
opco
rn,
chee
sies
, etc
)
Mos
t loa
ves,
muf
fins,
cak
es,
cook
ies,
squ
ares
, dou
ghnu
ts,
past
ries,
dan
ishe
s, a
nd
croi
ssan
tsS
ome
high
er fa
t cra
cker
s
Som
e su
gary
cer
eals
S
ome
inst
ant n
oodl
e or
rice
mix
es
(not
enr
iche
d or
con
tain
ing
fats
) M
ost p
asta
sal
ads
M
ost b
ags
of g
rain
and
cor
n sn
acks
, esp
ecia
lly if
dee
p-fri
ed
(cer
eal m
ix, w
heat
chi
ps, t
ortil
la
chip
s, p
opco
rn, c
hees
ies,
etc
)
Man
y en
riche
d br
eads
, bun
s,
bage
ls, t
ortil
las,
Eng
lish
muf
fins,
pan
cake
s, e
tc
Som
e sm
all b
aked
low
er fa
t ite
ms
such
as
loav
es,
muf
fins,
or c
rack
ers
Mos
t pas
tas
(incl
udin
g th
ose
with
add
ed e
gg, s
pina
ch o
r to
mat
o)M
ost c
erea
ls
Som
e pa
sta
sala
ds w
ith v
ery
little
dre
ssin
g O
ther
rice
, ric
e no
odle
s, a
nd
wra
ps
Ver
y fe
w lo
wer
fat g
rain
and
co
rn s
nack
s (c
erea
l mix
, w
heat
chi
ps, t
ortil
la c
hips
, po
pcor
n, e
tc)
Man
y w
hole
gra
in b
read
s,
buns
, bag
els,
torti
llas,
E
nglis
h m
uffin
s, p
anca
kes,
et
cS
ome
smal
l bak
ed lo
wer
fat
item
s w
ith w
hole
gra
ins,
fib
re, f
ruit
or n
uts,
suc
h as
lo
aves
, muf
fins,
or c
rack
ers
Som
e w
hole
gra
in c
erea
ls,
cere
als
with
fibr
e, fr
uit,
or
nuts
Mos
t who
le g
rain
pas
tas
Bro
wn/
wild
rice
V
ery
few
who
le g
rain
and
co
rn s
nack
s (c
erea
l mix
, w
heat
chi
ps, t
ortil
la c
hips
, po
pcor
n, e
tc)
Nut
ritio
n C
riter
ia
AN
Y of
the
follo
win
g:
Cal
orie
s: m
ore
than
400
Fa
t: 15
g o
r mor
e S
atur
ated
fat:
mor
e th
an 5
g
Tran
s fa
t: 0.
2 g
or m
ore
Sod
ium
: mor
e th
an 4
50 m
g S
ugar
s: m
ore
than
28
g C
affe
ine:
mor
e th
an 2
5 m
g
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
ria
AN
D h
as A
NY
of th
e fo
llow
ing:
C
alor
ies:
300
-400
Fa
t: 7-
14.9
g
Sat
urat
ed fa
t: 3-
5 g
Suga
rs: 1
6.1
- 28
g Iro
n: 5
% D
V (0
.7 m
g) o
r les
s S
ugar
s: a
re fi
rst i
ngre
dien
t A
rtific
ial S
wee
tene
rs a
re p
rese
nt
(Ele
men
tary
and
Mid
dle
scho
ols
only
) C
affe
ine:
15.
1 - 2
5 m
g
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t, bu
t doe
s no
t pa
ss th
e C
hoos
e M
ost
crite
ria M
ay c
onta
in
artif
icia
l sw
eete
ners
(S
econ
dary
sch
ools
onl
y)
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
A
ND
has
ALL
of t
he
follo
win
g:
Fibr
e: 2
g o
r mor
e Su
gars
: may
hav
e 12
-16
g su
gars
IF fr
uit i
s th
e fir
st o
r se
cond
ingr
edie
nt
Iron:
10%
DV
(1.4
mg)
or
mor
eD
oes
not c
onta
in a
rtific
ial
swee
tene
rs
Food
s hi
gh in
sta
rche
s an
d su
gars
(nat
ural
or a
dded
) can
leav
e pa
rtic
les
clin
ging
to te
eth
and
put d
enta
l hea
lth a
t ris
k.
Gra
in c
hoic
es o
f par
ticul
ar c
once
rn in
clud
e so
me
cere
als,
gra
nola
bar
s, c
rack
ers,
coo
kies
and
chi
ps (c
orn,
whe
at, r
ice,
etc
).
The
BC
Den
tal P
ublic
Hea
lth C
omm
ittee
sug
gest
s ea
ting
thes
e cl
ingy
food
s on
ly a
t mea
ltim
es, a
nd c
hoos
ing
at s
nack
tim
e gr
ain
choi
ces
that
cle
ar q
uick
ly fr
om th
e m
outh
. Fo
r mor
e in
form
atio
n on
how
food
and
bev
erag
e ch
oice
s ca
n af
fect
den
tal h
ealth
, see
ww
w.b
ced.
gov.
bc.c
a/he
alth
/hea
lth_p
ublic
atio
ns.h
tm
7
Alle
rgy
awar
enes
s: th
ese
guid
elin
es a
re n
ot in
tend
ed to
add
ress
food
alle
rgy
conc
erns
in s
choo
ls.
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
g
Food
Gro
upin
g C
riter
ia
Not
Rec
omm
ende
d C
hoos
e Le
ast
Cho
ose
Som
etim
es
Cho
ose
Mos
t
Veg
etab
les
& F
ruit
A
veg
etab
le o
r fr
uit o
r fr
uit
pure
e m
ust b
e th
e fir
st o
r se
cond
ingr
edie
nt, n
ot
coun
ting
wat
er.
(Jui
ce a
nd c
once
ntra
ted
frui
t jui
ce d
oes
not c
ount
as
a fr
uit i
ngre
dien
t for
this
fo
od g
roup
ing
- se
e “V
eget
able
& F
ruit
Juic
es”)
Pic
kles
(see
Con
dim
ents
& A
dd In
s Fo
od G
roup
ing)
M
ost f
ries:
if m
oder
atel
y sa
lted,
or i
f fri
ed in
fat c
onta
inin
g tra
ns fa
t M
ost c
andy
and
cho
cola
te o
r ’yo
gurt’
co
ated
frui
t M
ost f
ruit
gum
mie
s (n
ote
that
co
ncen
trate
d fru
it ju
ice
is c
onsi
dere
d an
add
ed s
ugar
whe
n it
is n
ot
prec
eded
by
wat
er in
the
ingr
edie
nt
list)
Mos
t pot
ato/
vege
tabl
e ch
ips,
es
peci
ally
sal
tier f
lavo
urs
Som
e fru
it ch
ips
(bak
ed o
r frie
d)
Som
e ca
nned
veg
etab
les,
incl
udin
g re
gula
r sau
erkr
aut
Som
e fri
es: s
ome
smal
l por
tions
of
deep
frie
d po
tato
es, m
ay b
e lig
htly
sa
lted
Coa
ted/
brea
ded
and
deep
frie
d ve
geta
bles
M
ost j
arre
d sa
lsa
(sod
ium
) S
ome
fruit
gum
mie
s w
ith p
uree
d fru
it as
firs
t ing
redi
ent
Mos
t frie
d fru
it ch
ips
Mos
t fre
sh/fr
ozen
/drie
d ve
geta
bles
and
frui
t, ra
w,
cook
ed, m
oder
atel
y se
ason
ed/d
ress
ed
Mos
t can
ned
vege
tabl
es in
br
oth
Frui
t can
ned
in li
ght s
yrup
Fr
ies:
som
e ba
ked
froze
n fri
es (w
ithou
t tra
ns fa
ts),
may
be
very
ligh
tly s
alte
d Ve
geta
bles
, bre
aded
and
ba
ked
Som
e lo
wer
sod
ium
jarre
d sa
lsa
Som
e sw
eete
ned
bake
d fru
it sl
ices
Som
e fru
it gu
mm
ies
with
pu
reed
frui
t as
first
in
gred
ient
S
ome
pota
to/v
eget
able
ch
ips,
ver
y lig
htly
sal
ted,
ba
ked
Mos
t fre
sh/fr
ozen
/drie
d ve
geta
bles
and
frui
t, ra
w,
cook
ed, v
ery
light
ly
seas
oned
/dre
ssed
C
anne
d ve
geta
bles
or f
ruits
(in
wat
er, j
uice
) S
ome
froze
n fru
it ba
rs m
ade
with
pur
eed
fruit
Som
e ba
ked
fruit
slic
es
Nut
riti
on C
rite
ria
AN
Y of
the
follo
win
g:
Fat:
15 g
or m
ore
Tran
s fa
t: 0.
2 g
or m
ore
Sod
ium
: mor
e th
an 4
50 m
g S
ugar
s: a
re fi
rst i
ngre
dien
t C
affe
ine:
mor
e th
an 2
5 m
g
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
riaA
ND
has
AN
Y of
the
follo
win
g:
Cal
orie
s: m
ore
than
250
Fa
t: 5-
14.9
g
Sodi
um: b
etw
een
300-
450
mg
Sug
ars:
bot
h th
e se
cond
and
third
in
gred
ient
s ar
e su
gars
C
affe
ine:
15.
1 - 2
5 m
g A
rtific
ial S
wee
tene
rs a
re p
rese
nt
(Ele
men
tary
and
Mid
dle
scho
ols
only
)
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
, but
do
es n
ot p
ass
the
Cho
ose
Mos
t crit
eria
May
con
tain
arti
ficia
l sw
eete
ners
(Sec
onda
ry
scho
ols
only
)
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
A
ND
has
ALL
of t
he
follo
win
g:S
odiu
m: l
ess
than
150
mg
Sug
ars:
are
not
the
seco
nd
ingr
edie
nt
Doe
s no
t con
tain
arti
ficia
l sw
eete
ners
.
Food
s hi
gh in
sug
ars
and
star
ches
(nat
ural
or a
dded
) can
leav
e pa
rtic
les
clin
ging
to te
eth
and
put d
enta
l hea
lth a
t ris
k.
Vege
tabl
e/fr
uit c
hoic
es o
f par
ticul
ar c
once
rn in
clud
e fr
uit l
eath
ers,
drie
d fr
uit,
and
chip
s (p
otat
o or
oth
er).
The
BC
Den
tal P
ublic
Hea
lth C
omm
ittee
sug
gest
s ea
ting
thes
e cl
ingy
food
s on
ly a
t mea
ltim
es, a
nd c
hoos
ing
at s
nack
tim
e fo
ods
that
cle
ar q
uick
ly fr
om th
e m
outh
, suc
h as
fres
h/ca
nned
/froz
en v
eget
able
s or
frui
t (ra
w o
r coo
ked)
.
For m
ore
info
rmat
ion
on h
ow fo
od a
nd b
ever
age
choi
ces
can
affe
ct d
enta
l hea
lth, s
ee w
ww
.bce
d.go
v.bc
.ca/
heal
th/h
ealth
_pub
licat
ions
.htm
8A
llerg
y aw
aren
ess:
thes
e gu
idel
ines
are
not
inte
nded
to a
ddre
ss fo
od a
llerg
y co
ncer
ns in
sch
ools
.
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
gFo
od G
roup
ing
Crit
eria
N
ot R
ecom
men
ded
Cho
ose
Leas
t C
hoos
e So
met
imes
C
hoos
e M
ost
Veg
etab
le &
Fru
it
Juic
esA
veg
etab
le o
r fru
it ju
ice
or
pure
e m
ust b
e th
e fir
st
ingr
edie
nt (n
ot c
ount
ing
wat
er):
- m
ay b
e di
lute
d w
ith w
ater
or
carb
onat
ed w
ater
- m
ay h
ave
adde
d fo
od
ingr
edie
nts,
e.g
. Fru
it pu
lp,
fruit
pure
e-
may
not
be
forti
fied
with
vi
tam
ins
othe
r tha
nV
itam
in C
, or w
ith m
iner
als
othe
r tha
n ca
lciu
m.
- so
me
non-
med
icin
al
ingr
edie
nts
and
herb
s m
ay n
ot
be a
ccep
tabl
e. C
heck
with
D
ial-A
-Die
titia
n fo
r saf
ety
in
child
ren.
Mos
t “dr
inks
”, “b
lend
s”, “
cock
tails
”, “s
plas
hes”
and
“bev
erag
es”
(if s
wee
tene
d w
ith a
dded
sug
ars)
M
ost f
ruit
smoo
thie
s m
ade
with
any
N
ot R
ecom
men
ded
ingr
edie
nts
Slu
shy
drin
ks a
nd fr
ozen
trea
ts w
ith
adde
d su
gars
(see
“Can
dies
, C
hoco
late
s, e
tc” f
ood
grou
ping
) Ju
ice
drin
ks w
ith a
dded
caf
fein
e,
guar
ana
or y
erba
Som
e ne
ctar
s or
juic
e bl
ends
M
ost r
egul
ar to
mat
o ju
ice
M
ost r
egul
ar v
eget
able
juic
e
Mos
t fru
it sm
ooth
ies
mad
e w
ith a
ny
Cho
ose
Leas
t ing
redi
ents
S
lush
y dr
inks
and
froz
en tr
eats
m
ade
with
con
cent
rate
d ju
ice
Arti
ficia
lly s
wee
tene
d ju
ice
drin
ks
(Ele
men
tary
/Mid
dle
scho
ols)
100%
juic
e, m
ay b
e fro
m
conc
entra
te (f
ruit,
veg
etab
le, o
r co
mbi
natio
n)
Som
e lo
wer
sod
ium
tom
ato
and
vege
tabl
e ju
ices
D
ilute
d or
spa
rkly
juic
e dr
inks
, no
adde
d su
gars
(onl
y Se
cond
ary
scho
ols
may
hav
e ar
tific
ial
swee
tene
rs)
Mos
t fru
it sm
ooth
ies
mad
e w
ith
any
Cho
ose
Som
etim
es
ingr
edie
nts
Slu
shy
drin
ks a
nd fr
ozen
trea
ts
mad
e w
ith C
hoos
e S
omet
imes
ite
ms
(not
e th
at c
once
ntra
ted
fruit
juic
e is
con
side
red
an a
dded
sug
arw
hen
it is
not
pre
cede
d by
wat
er in
th
e in
gred
ient
list
)
Non
e
Nut
riti
on C
rite
ria
- m
ay b
e ar
tific
ially
sw
eete
ned
in
Sec
onda
ry s
choo
ls o
nly
AN
Y of
the
follo
win
g:
Juic
e co
nten
t: le
ss th
an 5
0% A
ND
ha
s ad
ded
suga
rs
Siz
e: m
ore
than
600
mL
Tran
s fa
t: 0.
2 g
or m
ore
Sod
ium
: mor
e th
an 4
50 m
g C
affe
ine:
mor
e th
an 2
5 m
g
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
riaA
ND
has
AN
Y of
the
follo
win
g:
Size
: 361
-600
mL
Juic
e co
nten
t: 50
% o
r mor
e A
ND
ha
s ad
ded
suga
rs
Con
cent
rate
d fru
it ju
ice
is
first
ingr
edie
nt fo
r slu
shie
s Fa
t: m
ore
than
5 g
C
affe
ine:
15.
1-25
mg
Arti
ficia
l Sw
eete
ners
are
pre
sent
(E
lem
enta
ry a
nd M
iddl
e sc
hool
s on
ly)
AN
D A
NY
item
that
pas
ses
the
Not
R
ecom
men
ded
crite
ria, b
ut d
oes
not p
ass
the
Cho
ose
Som
etim
es
crite
ria
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
A
ND
has
: S
odiu
m: l
ess
than
200
mg
No
adde
d su
gars
C
affe
ine:
15
mg
or le
ss
Siz
e: 2
50 m
L or
less
for
Elem
enta
ry s
choo
ls o
nly
May
con
tain
arti
ficia
l sw
eete
ners
(S
econ
dary
sch
ools
onl
y)
No
crite
ria
The
BC
Den
tal P
ublic
Hea
lth C
omm
ittee
reco
mm
ends
cho
osin
g pl
ain
wat
er m
ore
ofte
n th
an ju
ice.
100
% ju
ice
and
othe
r fru
it dr
inks
con
tain
sug
ars
and
acid
s (n
atur
al o
r add
ed) t
hat
diss
olve
toot
h en
amel
whe
n si
pped
freq
uent
ly.
To a
void
pro
long
ed e
xpos
ure
to th
ese
suga
rs a
nd a
cids
, the
y su
gges
t tha
t onl
y pl
ain
wat
er b
e al
low
ed in
cla
ssro
oms
exce
pt a
t de
sign
ated
eat
ing
times
. Fo
r mor
e in
form
atio
n on
how
food
and
bev
erag
e ch
oice
s ca
n af
fect
den
tal h
ealth
, see
ww
w.b
ced.
gov.
bc.c
a/he
alth
/hea
lth_p
ublic
atio
ns.h
tm
9
Alle
rgy
awar
enes
s: th
ese
guid
elin
es a
re n
ot in
tend
ed to
add
ress
food
alle
rgy
conc
erns
in s
choo
ls.
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
g Fo
od G
roup
ing
Crit
eria
N
ot R
ecom
men
ded
Cho
ose
Leas
tC
hoos
e So
met
imes
C
hoos
e M
ost
Milk
-bas
ed F
oods
M
ilk m
ust b
e th
e fir
st
ingr
edie
nt; c
ream
is N
OT
cons
ider
ed a
milk
in
gred
ient
Mos
t cre
am c
hees
e an
d lig
ht c
ream
ch
eese
s an
d sp
read
s
Som
e ca
ndy
flavo
ured
ic
e cr
eam
s an
d fro
zen
yogu
rt Fr
ozen
‘yog
urt’
not b
ased
on
milk
in
gred
ient
s (s
ee “C
andi
es,
Cho
cola
tes,
etc
” foo
d gr
oupi
ng)
Mos
t reg
ular
siz
ed s
unda
es
Mos
t fro
zen
nove
lties
Som
e hi
gher
fat c
hees
es
Mos
t pro
cess
ed c
hees
e sl
ices
and
sp
read
sS
ome
pudd
ings
/cus
tard
s, e
tc.
Som
e ic
e m
ilks,
ice
crea
ms,
and
fro
zen
nove
lties
M
ost c
otta
ge c
hees
e
Som
e pr
oces
sed
chee
se
slic
esM
ost f
lavo
ured
yog
urts
Y
ogur
t with
arti
ficia
l sw
eete
ners
(Sec
onda
ry
scho
ols
only
) M
any
pudd
ings
/cus
tard
s P
uddi
ng/c
usta
rds/
ice
milk
ba
rs w
ith a
rtific
ial
swee
tene
rs (S
econ
dary
sc
hool
s on
ly)
Sm
all p
ortio
ns o
f som
e ic
e m
ilks
and
froze
n yo
gurts
–
sim
ply
flavo
ured
Mos
t reg
ular
and
ligh
t ch
eese
s, c
hees
e st
rings
(u
npro
cess
ed)
Plai
n yo
gurt
Som
e fla
vour
ed y
ogur
ts
Som
e pu
ddin
gs/c
usta
rds
Nut
riti
on C
rite
ria
AN
Y of
the
follo
win
g:
Cal
orie
s: m
ore
than
400
Fa
t: m
ore
than
20
g
Tran
s fa
t: 0.
4 g
or m
ore,
per
8 g
of
prot
ein
Sod
ium
: mor
e th
an 4
50 m
g S
ugar
s: a
re th
e fir
st in
gred
ient
C
alci
um: l
ess
than
4%
DV
(44
mg)
C
affe
ine:
mor
e th
an 2
5 m
g
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
riaA
ND
has
AN
Y of
the
follo
win
g:
Cal
orie
s: 2
50 -
400
Fat:
15 -
20 g
S
ugar
s: 3
6 g
or m
ore
per 1
75 m
L C
alci
um: 5
% D
V o
r les
s fo
r eve
ry
100
mg
sodi
um
Caf
fein
e: 1
5.1
- 25
mg
Arti
ficia
l Sw
eete
ners
are
pre
sent
(E
lem
enta
ry a
nd M
iddl
e sc
hool
s on
ly)
AN
D a
ny it
emth
at p
asse
s th
e N
ot R
ecom
men
ded,
an
d C
hoos
e Le
ast c
riter
ia,
but d
oes
not p
ass
the
Cho
ose
Mos
t crit
eria
May
con
tain
arti
ficia
l sw
eete
ners
(Sec
onda
ry
scho
ols
only
)
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded,
Cho
ose
Leas
t, an
d C
hoos
e S
omet
imes
crit
eria
, A
ND
has
ALL
of t
he
follo
win
g:
Sod
ium
: les
s th
an 3
00 m
g S
ugar
s: 2
0g o
r les
s
per 1
75 m
L D
oes
not c
onta
in a
rtific
ial
swee
tene
rs
10
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
g Fo
od G
roup
ing
Crit
eria
N
ot R
ecom
men
ded
Cho
ose
Leas
t C
hoos
e So
met
imes
C
hoos
e M
ost
Milk
- &
A
lter
nati
ves-
base
d B
ever
ages
Milk
mus
t be
the
first
ingr
edie
nt; c
ream
is
NO
T co
nsid
ered
a m
ilk
ingr
edie
nt.
How
ever
, fo
rtifie
dso
y dr
inks
con
tain
pr
otei
n an
d ca
lciu
m a
nd m
ay
be a
sses
sed
in th
is fo
od
grou
ping
. S
ee “O
ther
B
ever
ages
” for
oth
er fo
rtifie
ddr
inks
(e.g
. ric
e, p
otat
o ba
sed)
and
no
n-fo
rtifie
d so
y dr
inks
.
Mos
t egg
nogs
R
egul
ar te
a/co
ffee
latté
s So
me
blen
ded
swee
tene
d co
ffee
drin
ksM
ost h
ot c
hoco
late
mix
es m
ade
with
w
ater
(see
als
o “O
ther
Bev
erag
es”)
Mos
t can
dy fl
avou
red
milk
s So
me
deca
f ble
nded
sw
eete
ned
coffe
e dr
inks
S
moo
thie
s m
ade
with
Cho
ose
Leas
t in
gred
ient
s
Mos
t bas
ic fl
avou
red
milk
s an
d fo
rtifie
d so
y dr
inks
Y
ogur
t drin
ks
Som
e de
caf f
lavo
ured
te
a/co
ffee
latté
s (e
g. C
hai,
cara
mel
)S
moo
thie
s m
ade
with
C
hoos
e S
omet
imes
in
gred
ient
s S
ome
eggn
ogs
if lo
wer
in
suga
rM
ost h
ot c
hoco
late
s m
ade
with
milk
M
ost a
rtific
ially
sw
eete
ned
milk
drin
ks (S
econ
dary
sc
hool
s on
ly)
Plai
n, u
nfla
vour
ed m
ilk a
nd
forti
fied
soy
drin
ks
Man
y m
ilks
mod
ified
with
fatty
ac
ids
Dec
af u
nsw
eete
ned
tea/
coffe
e la
ttés
Sm
ooth
ies
mad
e w
ith C
hoos
e M
ost i
ngre
dien
ts
Som
e ho
t cho
cola
tes
mad
e w
ith m
ilk a
nd v
ery
little
ad
ded
suga
r
Nut
riti
on C
rite
ria
AN
Y of
the
follo
win
g:
Siz
e: m
ore
than
600
mL
Cal
orie
s: m
ore
than
600
Fa
t: m
ore
than
15
g pe
r 250
mL
Tran
s fa
t: m
ore
than
0.4
g
per 2
50 m
L S
odiu
m: m
ore
than
450
mg
Sug
ars:
are
the
first
ingr
edie
nt
Caf
fein
e: m
ore
than
25
mg
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
riaA
ND
has
AN
Y of
the
follo
win
g:
Size
: 361
-600
mL
first
ingr
edie
nt is
not
a m
ilk
ingr
edie
nt
Cal
orie
s: 4
00 -
600
Fat:
10 -
15 g
per
250
mL
Sug
ars:
mor
e th
an 3
6 g
per 2
50 m
L A
rtific
ial S
wee
tene
rs a
re p
rese
nt
(Ele
men
tary
and
Mid
dle
scho
ols
only
) C
affe
ine:
15.
1 - 2
5 m
g
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
, but
do
es n
ot p
ass
the
Cho
ose
Mos
t crit
eria
May
con
tain
arti
ficia
l sw
eete
ners
(Sec
onda
ry
scho
ols
only
)
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded,
Cho
ose
Leas
t, an
d C
hoos
e S
omet
imes
crit
eria
, A
ND
has
ALL
of t
he
follo
win
g:
Sod
ium
: les
s th
an 2
00 m
g S
ugar
s: 2
0 g
or le
ss p
er
250
mL
(if fo
rtifie
d so
y dr
ink,
8
g or
less
per
250
mL)
S
ize:
250
mL
or le
ss in
E
lem
enta
ry s
choo
ls
Doe
s no
t con
tain
arti
ficia
l sw
eete
ners
To a
void
pro
long
ed e
xpos
ure
to th
e ad
ded
suga
rs fo
und
in s
wee
tene
d m
ilk b
ever
ages
, the
BC
Den
tal P
ublic
Hea
lth C
omm
ittee
sug
gest
s th
at o
nly
plai
n w
ater
be
allo
wed
in c
lass
room
s ex
cept
at d
esig
nate
d ea
ting
times
. Fo
r mor
e in
form
atio
n on
how
food
and
bev
erag
e ch
oice
s ca
n af
fect
den
tal h
ealth
, see
w
ww
.bce
d.go
v.bc
.ca/
heal
th/h
ealth
_pub
licat
ions
.htm
Alle
rgy
awar
enes
s: th
ese
guid
elin
es a
re n
ot in
tend
ed to
add
ress
food
alle
rgy
conc
erns
in s
choo
ls.
11
Alle
rgy
awar
enes
s: th
ese
guid
elin
es a
re n
ot in
tend
ed to
add
ress
food
alle
rgy
conc
erns
in s
choo
ls.
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
g Fo
od G
roup
ing
Crit
eria
N
ot R
ecom
men
ded
Cho
ose
Leas
t C
hoos
e So
met
imes
C
hoos
e M
ost
Mea
t &
A
lter
nati
ves
A m
eat o
r mea
t alte
rnat
ive
mus
t be
the
first
or s
econ
d in
gred
ient
(exc
ludi
ng n
uts
and
seed
s*).
Mea
t and
mea
t alte
rnat
ives
in
clud
e: b
eef,
pork
, pou
ltry,
fis
h, g
ame
mea
ts, e
ggs,
so
ybea
ns, l
egum
es, t
ofu.
*See
the
“Nut
s &
See
d M
ixes
or
Bar
s” c
ateg
ory
for
guid
elin
es o
n th
ese
item
s.
Man
y pr
oduc
ts d
eep
fried
in
hydr
ogen
ated
or p
artia
lly
hydr
ogen
ated
oils
or i
n ve
geta
ble
shor
teni
ng
Som
e w
iene
rs w
ith m
ore
fille
r tha
n m
eat
Som
e he
avily
sea
sone
d ch
icke
n or
tu
na s
alad
s M
ost j
erky
Man
y co
ld c
uts
and
deli
mea
ts (d
eli
chic
ken,
del
i bee
f, pe
pper
oni,
bolo
gna,
sal
ami,
etc)
if h
igh
in s
alt
Som
e se
ason
ed c
hick
en o
r tun
a sa
lads
Som
e br
eade
d an
d fri
ed
chic
ken/
fish/
mea
tM
ost r
egul
ar w
iene
rs, s
ausa
ges,
sm
okie
s, b
ratw
urst
Fa
ttier
pep
pero
ni/c
hick
en s
ticks
S
ome
jerk
y
Som
e m
arin
ated
pou
ltry
Som
e fis
h ca
nned
in o
il M
arbl
ed o
r fat
ty m
eats
S
ome
deli
mea
ts if
not
too
salty
S
ome
chic
ken
or tu
na
sala
ds, l
ight
ly s
easo
ned
Som
e br
eade
d an
d ba
ked
chic
ken/
fish/
mea
tS
ome
lean
wie
ners
, sa
usag
es
Lean
pep
pero
ni/c
hick
en
stic
ksS
ome
jerk
y,
light
ly s
easo
ned
Som
e eg
g or
legu
me
sala
ds, l
ight
ly s
easo
ned
Som
e de
sser
t tof
us
Som
e re
fried
bea
ns
Chi
cken
, tur
key
Fish
, sea
food
, fre
sh o
r can
ned
in w
ater
/bro
th
Lean
mea
t (be
ef, b
ison
, por
k,
lam
b)Le
an g
ame
mea
ts a
nd b
irds
(ven
ison
, moo
se, d
uck,
etc
) S
ome
chic
ken
sala
ds if
low
er
salt
Eggs
and
som
e eg
g sa
lads
S
ome
lean
wie
ners
if lo
wer
sal
t Je
rky
(pla
in)
Tofu
M
ost l
egum
e sa
lads
if lo
wer
sa
ltD
alFa
lafe
lS
ome
refri
ed b
eans
Nut
riti
on C
rite
ria
AN
Y of
the
follo
win
g:
Cal
orie
s: m
ore
than
400
Fa
t: m
ore
than
20
g S
atur
ated
fat:
mor
e th
an 1
0 g
Tran
s fa
t: 0.
4 g
or m
ore,
per
8 g
of
prot
ein
Sod
ium
: mor
e th
an 6
00 m
g Iro
n: le
ss th
an 1
% D
V (0
.14
mg)
A
rtific
ial S
wee
tene
rs a
re p
rese
nt
(Ele
men
tary
and
Mid
dle
scho
ols
only
) C
affe
ine:
mor
e th
an 2
5 m
g
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
riaA
ND
has
AN
Y of
the
follo
win
g:
Fat:
mor
e th
an 1
6 g
per 6
0 g
porti
on
Sat
urat
ed fa
t:8
- 10
g So
dium
: 451
-600
mg
Pro
tein
: 5 g
or l
ess
Arti
ficia
l Sw
eete
ners
are
pre
sent
(S
econ
dary
sch
ools
onl
y)
Caf
fein
e: 1
5.1-
25 m
g
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
but
do
es n
ot p
ass
the
Cho
ose
Mos
t crit
eria
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
A
ND
has
ALL
of t
he
follo
win
g:
Fat:
less
than
12
g pe
r 60
g po
rtion
S
atur
ated
fat:
less
than
5 g
S
odiu
m: l
ess
than
375
mg
Sug
ars:
no
mor
e th
an 1
g p
er
gram
of p
rote
in
Iron:
3%
DV
or m
ore
(.42
mg)
12
Alle
rgy
awar
enes
s: th
ese
guid
elin
es a
re n
ot in
tend
ed to
add
ress
food
alle
rgy
conc
erns
in s
choo
ls.
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
g Fo
od G
roup
ing
Crit
eria
N
ot R
ecom
men
ded
Cho
ose
Leas
t C
hoos
e So
met
imes
C
hoos
e M
ost
Nut
s &
See
ds(M
ixes
or
Bar
s)
Pea
nuts
, nut
s or
see
ds m
ust
be th
e fir
st o
r sec
ond
ingr
edie
nt.
Mos
t cho
cola
te o
r ‘yo
gurt’
cov
ered
nu
tsSo
me
salty
or s
ugar
y nu
t/see
d ba
rs
and
mix
es (e
.g. s
esam
e sn
ap
bars
)
Nut
s/se
ed b
ars
and
mix
es
with
nut
s/se
eds
or fr
uit a
s th
e fir
st in
gred
ient
; may
co
ntai
n ca
ndy,
‘yog
urt’,
or
choc
olat
e if
suga
rs a
re
not t
he s
econ
d an
d th
ird
ingr
edie
nts
Nut
/see
d ba
rs a
nd m
ixes
with
nu
ts/s
eeds
or f
ruit
as fi
rst
ingr
edie
nt, a
nd n
o ca
ndie
s or
ch
ocol
ate
Pea
nut b
utte
r and
oth
er n
ut/s
eed
butte
rs, e
.g. t
ahin
i
Nut
riti
on C
rite
ria
AN
Y of
the
follo
win
g:
Cal
orie
s: m
ore
than
400
Tr
ans
fat:
0.2
g or
mor
e S
odiu
m: m
ore
than
450
mg
Sug
ars:
are
the
first
ingr
edie
nt A
ND
ite
m h
as m
ore
than
250
cal
orie
s C
affe
ine:
mor
e th
an 2
5 m
g
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
riaA
ND
has
AN
Y of
the
follo
win
g:
Cal
orie
s: 3
00 –
400
So
dium
: 300
– 4
50 m
g S
ugar
s: a
re th
e fir
st in
gred
ient
A
ND
item
has
250
or f
ewer
ca
lorie
sS
ugar
s: a
re m
ore
than
10
g A
ND
fru
it is
not
the
first
or s
econ
din
gred
ient
(cou
nt a
ll nu
ts/s
eeds
lis
ted
cons
ecut
ivel
y as
a s
ingl
e in
gred
ient
) A
rtific
ial S
wee
tene
rs a
re p
rese
nt
(Ele
men
tary
and
Mid
dle
scho
ols
only
) C
affe
ine:
15.1
-25
mg
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
but
do
es n
ot p
ass
the
Cho
ose
Mos
t crit
eria
May
con
tain
arti
ficia
l sw
eete
ners
(Sec
onda
ry
scho
ols
only
)
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
and
C
hoos
e Le
ast c
riter
ia
AN
D h
as A
LL o
f the
follo
win
g:S
odiu
m: l
ess
than
200
mg
Sug
ars:
are
nei
ther
the
first
nor
seco
nd in
gred
ient
S
ugar
s: a
re n
ot b
oth
the
seco
nd
and
third
ingr
edie
nt
Doe
s no
t con
tain
arti
ficia
l sw
eete
ners
Nut
and
see
d m
ixes
or b
ars
cont
aini
ng d
ried
frui
t, su
gars
, cra
cker
s or
oth
er s
ugar
s/st
arch
es (n
atur
al o
r add
ed) c
an le
ave
part
icle
s cl
ingi
ng to
teet
h an
d pu
t den
tal
heal
th a
t ris
k. T
he B
C D
enta
l Pub
lic H
ealth
Com
mitt
ee s
ugge
sts
eatin
g th
ese
clin
gy fo
ods
only
at m
ealti
mes
, and
cho
osin
g at
sna
ck ti
me
food
s th
at c
lear
qui
ckly
fr
om th
e m
outh
, suc
h as
pla
in n
ut/s
eed
choi
ces
(may
be
savo
ry s
easo
ned)
.
For m
ore
info
rmat
ion
on h
ow fo
od a
nd b
ever
age
choi
ces
can
affe
ct d
enta
l hea
lth, s
ee w
ww
.bce
d.go
v.bc
.ca/
heal
th/h
ealth
_pub
licat
ions
.htm
13
Alle
rgy
awar
enes
s: th
ese
guid
elin
es a
re n
ot in
tend
ed to
add
ress
food
alle
rgy
conc
erns
in s
choo
ls.
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
gFo
od G
roup
ing
Crit
eria
N
ot R
ecom
men
ded
Cho
ose
Leas
t C
hoos
e So
met
imes
C
hoos
e M
ost
Mix
ed E
ntré
e Fo
ods
Som
e pi
zzas
, e.g
. with
dou
ble
chee
se
Som
e pa
stry
bas
ed p
izza
poc
kets
S
ome
mea
t pot
pie
s N
ote:
Som
e tra
ns fa
ts o
ccur
nat
ural
ly
in m
eats
like
bee
f, la
mb,
goa
t, de
er,
moo
se, e
lk, a
nd b
uffa
lo
Mos
t san
dwic
hes
mad
e w
ith d
eli o
r pr
oces
sed
mea
ts
Som
e pi
zzas
, e.g
. mea
t lov
ers
Som
e pa
stry
bas
ed p
izza
poc
kets
M
ost m
eat p
ot p
ies
Mos
t stir
frie
s if
mad
e w
ith s
alty
sa
uces
Som
e sa
usag
e/ve
geta
ble
rolls
S
ome
past
a w
ith a
cre
am b
ased
sa
uce
Mos
t fro
zen
entre
es u
nles
s lo
wer
in
sodi
um
Mos
t san
dwic
hes,
sho
rt
(e.g
. 10
cm) s
ubm
arin
e sa
ndw
iche
s, a
nd b
urge
rs
mad
e w
ith le
an ro
aste
d m
eats
(tur
key,
chi
cken
, be
ef),
but f
ew v
eget
able
s S
ome
chee
se o
r mea
t pi
zzas
Piz
za b
agel
s B
aked
piz
za p
ocke
ts, p
izza
pr
etze
lsS
ome
mea
t pot
pie
s M
ost s
tew
s se
rved
with
out
a gr
ain
food
S
ome
stir
fries
M
ost s
ushi
P
ilaf (
rice
and
mea
t) S
ome
past
a w
ith a
milk
ba
sed
sauc
e S
ome
curri
es, m
oder
atel
y sa
lted
Har
d ta
cos
with
mea
t or
bean
filin
g
Mos
t san
dwic
hes,
sho
rt
(e.g
. 10
cm) s
ubm
arin
e sa
ndw
iche
s, a
nd b
urge
rs m
ade
with
lean
mea
ts (t
urke
y,
chic
ken,
bee
f) an
d pl
enty
of
vege
tabl
es a
nd w
hole
gra
in
brea
ds/b
uns
Som
e pi
zzas
with
veg
etab
les
Som
e st
ews,
chi
llies
, cur
ries,
lo
wer
sod
ium
, if s
erve
d w
ith a
gr
ain
food
S
ome
mea
t/tof
u an
d ve
geta
ble
stir
fries
ser
ved
on ri
ce, i
f sau
ce
is lo
wer
in s
odiu
m
Pila
f (w
ith v
eget
able
s)
Mos
t pas
ta w
ith v
eget
able
bas
ed
sauc
e (m
ay h
ave
mea
t) B
urrit
os (b
ean
or m
eat)
Sof
t tac
os fi
lled
with
Cho
ose
Mos
t in
gred
ient
s Fa
lafe
l in
pita
with
tom
atoe
s an
d tz
atzi
kiS
ome
low
sod
ium
froz
en e
ntre
es
Nut
riti
on C
rite
ria
Sch
oo
ls s
ho
uld
ask
ca
tere
rs a
nd
su
pp
lie
s fo
r it
em
s th
at
me
et
the
Ch
oo
se M
ost
an
d
So
me
tim
es
crit
eri
a.
No
te:
for
Mix
ed
E
ntr
ée
ite
ms
tha
t d
o
no
t h
ave
Nu
trit
ion
F
act
s ta
ble
s
(eg
. m
ea
ls f
rom
sm
all
ca
tere
rs)
ple
ase
use
th
e “
He
alt
hie
r F
oo
ds
Fa
ct S
he
et”
on
th
e
bce
d w
eb
site
as
a
gu
ide
AN
Y of
the
follo
win
g:
Cal
orie
s: m
ore
than
1,0
00
Fat:
mor
e th
an 2
5 g
Sat
urat
ed fa
t: 12
g o
r mor
e Tr
ans
fat:
0.4
g or
mor
e, p
er 8
g o
f pr
otei
n S
odiu
m: m
ore
than
1,2
00 m
g Iro
n: le
ss th
an 5
% D
V (0
.7 m
g)
Arti
ficia
l Sw
eete
ners
are
pre
sent
(E
lem
enta
ry a
nd M
iddl
e sc
hool
s on
ly)
Caf
fein
e: m
ore
than
25
mg
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
riaA
ND
has
AN
Y of
the
follo
win
g:
Cal
orie
s: 7
00 -
1,00
0 Fa
t: 16
.1 -
25 g
S
atur
ated
fat:
8 - 1
1.9
g S
odiu
m: 1
,000
- 1,
200
mg
Sug
ars:
mor
e th
an 2
4 g
Arti
ficia
l Sw
eete
ners
are
pre
sent
(S
econ
dary
sch
ools
onl
y)
Caf
fein
e: 1
5.1
- 25
mg
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
, bu
t doe
s no
t pas
s th
e C
hoos
e M
ost c
riter
ia
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded,
and
C
hoos
e Le
ast c
riter
ia
AN
D h
as A
LL o
f the
follo
win
g:In
gred
ient
s: c
onta
ins
at le
ast
one-
third
of a
food
gui
de s
ervi
ng
from
at l
east
thre
e fo
od g
uide
fo
od g
roup
s (a
veg
etab
le/fr
uit
mus
t be
one
of th
ese)
S
odiu
m: l
ess
than
750
mg
Fibr
e: 3
g o
r mor
e Iro
n: 1
0% D
V (1
.4 m
g) o
r mor
e
14
Alle
rgy
awar
enes
s: th
ese
guid
elin
es a
re n
ot in
tend
ed to
add
ress
food
alle
rgy
conc
erns
in s
choo
ls.
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
gFo
od G
roup
ing
Crit
eria
N
ot R
ecom
men
ded
Cho
ose
Leas
t C
hoos
e So
met
imes
C
hoos
e M
ost
Sou
psIn
clud
es d
ry,
cann
ed,
and
fres
h
Som
e in
stan
t sou
ps, p
lain
or
seas
oned
R
egul
ar c
anne
d so
ups,
bro
th o
r milk
ba
sed
Som
e in
stan
t sou
ps, p
lain
or
seas
oned
M
any
cann
ed s
oups
, bro
th o
r milk
ba
sed
Som
e so
ups
with
out m
eat,
or b
eans
/lent
ils
Som
e lo
w-s
odiu
m c
anne
d or
inst
ant s
oups
Som
e so
ups
mad
e w
ith m
eat o
r be
ans/
lent
ils
Som
e lo
w-s
odiu
m c
anne
d or
in
stan
t sou
ps m
ade
with
mea
t or
bea
ns/le
ntils
Nut
riti
on C
rite
ria
AN
Y of
the
follo
win
g:
Fat:
15 g
or m
ore
Tran
s fa
t: 0.
4 g
or m
ore
per 8
g o
f pr
otei
n S
odiu
m: m
ore
than
750
mg
Iron:
less
than
2%
DV
(0.2
8 m
g)
Arti
ficia
l Sw
eete
ners
are
pre
sent
(E
lem
enta
ry a
nd M
iddl
e sc
hool
s on
ly)
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
riaA
ND
has
AN
Y of
the
follo
win
g:
Fat:
10 –
14.
9 g
Sodi
um: 6
00 -
750
mg
Arti
ficia
l Sw
eete
ners
are
pre
sent
(S
econ
dary
sch
ools
onl
y)
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
, but
do
es n
ot p
ass
the
Cho
ose
Mos
t crit
eria
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded,
and
C
hoos
e Le
ast c
riter
ia
AN
Dfir
st in
gred
ient
mus
t be
a fo
od
guid
e fo
od (n
ot c
ount
ing
wat
er)
Sod
ium
: les
s th
an 4
50 m
g Iro
n: 5
% D
V o
r mor
e (0
.7 m
g)
15
Alle
rgy
awar
enes
s: th
ese
guid
elin
es a
re n
ot in
tend
ed to
add
ress
food
alle
rgy
conc
erns
in s
choo
ls.
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
gFo
od G
roup
ing
Crit
eria
Not
Rec
omm
ende
dC
hoos
e Le
ast
Cho
ose
Som
etim
es
Can
dies
,C
hoco
late
s, e
tc.
Mos
t reg
ular
pac
kage
s M
ost v
ery
smal
l pac
kage
s of
ca
ndie
s/ch
ocol
ates
V
ery
smal
l por
tions
of d
esse
rt ge
latin
s
Sug
ar-fr
ee g
um o
r min
ts o
r co
ugh
drop
s (S
econ
dary
sc
hool
s on
ly)
Dia
betic
can
dies
(S
econ
dary
sch
ools
onl
y)
Non
e
Nut
riti
on C
rite
ria
AN
Y of
the
follo
win
g:
Cal
orie
s: 1
00 o
r mor
e S
ugar
s: m
ore
than
12
g S
odiu
m: m
ore
than
175
mg
Caf
fein
e: m
ore
than
25
mg
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
riaA
ND
has
AN
Y of
the
follo
win
g:
Cal
orie
s: 5
0 - 9
9 So
dium
: 50
- 175
mg
Sug
ars:
5 -
12 g
A
rtific
ial S
wee
tene
rs a
re p
rese
nt
(Ele
men
tary
and
Mid
dle
scho
ols
only
) C
affe
ine:
15.
1 - 2
5 m
g
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
M
ay c
onta
in a
rtific
ial
swee
tene
rs (S
econ
dary
sc
hool
s on
ly)
No
crite
ria
Can
dies
, cho
cola
tes,
etc
. tha
t are
hig
h in
sug
ars
and
star
ches
(nat
ural
or a
dded
) can
leav
e fo
od p
artic
les
clin
ging
to te
eth
that
can
put
den
tal h
ealth
at r
isk.
Th
e B
C D
enta
l Pub
lic H
ealth
Com
mitt
ee s
ugge
sts
eatin
g th
ese
clin
gy fo
ods
only
at m
ealti
mes
, and
cho
osin
g at
sna
ck ti
me
food
s th
at c
lear
qui
ckly
from
the
mou
th.
Fo
r mor
e in
form
atio
n on
how
food
and
bev
erag
e ch
oice
s ca
n af
fect
den
tal h
ealth
, see
ww
w.b
ced.
gov.
bc.c
a/he
alth
/hea
lth_p
ublic
atio
ns.h
tm
16
Alle
rgy
awar
enes
s: th
ese
guid
elin
es a
re n
ot in
tend
ed to
add
ress
food
alle
rgy
conc
erns
in s
choo
ls.
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
gFo
od G
roup
ing
Crit
eria
N
ot R
ecom
men
ded
Cho
ose
Leas
t C
hoos
e So
met
imes
C
hoos
e M
ost
Ene
rgy
Bar
s In
clud
es m
eal r
epla
cem
ent
bars
, spo
rts b
ars,
and
sn
ack
bars
. If
a ba
r has
frui
t or
vege
tabl
es a
s th
e fir
st o
r se
cond
ingr
edie
nt, i
t may
sc
ore
bette
r in
the
Veg
etab
le a
nd F
ruit
grou
ping
. If
a ba
r has
nut
s,
nut b
utte
r or s
eeds
as
the
first
or s
econ
d in
gred
ient
, it
may
sco
re b
ette
r in
the
Nut
s an
d Se
eds
food
gro
upin
g.
Sup
er-s
ized
bar
s Lo
w p
rote
in b
ars
Bar
s w
ith s
ugar
s as
firs
t ing
redi
ent
Man
y ba
rs w
ith a
dded
fats
M
any
“low
-car
b” b
ars
Mos
t bar
s m
ade
with
a
who
le g
rain
and
/or f
ruit
base
Som
e ba
rs m
ade
with
a w
hole
gr
ain
and/
or fr
uit b
ase
Nut
riti
on C
rite
ria
AN
Y of
the
follo
win
g:
Cal
orie
s: m
ore
than
300
Tr
ans
fat:
0.2
g or
mor
e S
odiu
m: m
ore
than
450
mg
Pro
tein
: les
s th
an 4
g
Caf
fein
e: m
ore
than
25
mg
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
riaA
ND
has
AN
Y of
the
follo
win
g:
Cal
orie
s: 2
50 -
300
Fat:
mor
e th
an 5
g o
f fat
So
dium
: 300
- 45
0 m
g P
rote
in: 4
- 5.
9 g
Sug
ars:
are
firs
t ing
redi
ent
Sug
ars:
16
g or
mor
e A
ND
frui
t is
not t
he fi
rst i
ngre
dien
t A
rtific
ial S
wee
tene
rs a
re p
rese
nt
(Ele
men
tary
and
Mid
dle
scho
ols
only
) C
affe
ine:
15.
1 - 2
5 m
g
AN
Y ite
m th
at p
asse
s th
e C
hoos
e Le
ast a
nd
Not
Rec
omm
ende
d, b
ut
does
not
pas
s th
e C
hoos
e M
ost c
riter
ia
May
con
tain
arti
ficia
l sw
eete
ners
(Sec
onda
ry
scho
ols
only
)
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded,
and
C
hoos
e Le
ast c
riter
ia
AN
DFi
bre:
2 g
or m
ore
Sod
ium
: les
s th
an 2
00 m
g D
oes
not c
onta
in a
rtific
ial
swee
tene
rs
Ener
gy b
ars
high
in s
ugar
s an
d st
arch
es (n
atur
al o
r add
ed) c
an le
ave
food
par
ticle
s cl
ingi
ng to
teet
h th
at c
an p
ut d
enta
l hea
lth a
t ris
k.
The
BC
Den
tal P
ublic
Hea
lth C
omm
ittee
sug
gest
s ea
ting
thes
e cl
ingy
food
s on
ly a
t mea
ltim
es, a
nd c
hoos
ing
at s
nack
tim
e fo
ods
that
cle
ar q
uick
ly fr
om th
e m
outh
. Fo
r mor
e in
form
atio
n on
how
food
and
bev
erag
e ch
oice
s ca
n af
fect
den
tal h
ealth
, see
ww
w.b
ced.
gov.
bc.c
a/he
alth
/hea
lth_p
ublic
atio
ns.h
tm
17
Alle
rgy
awar
enes
s: th
ese
guid
elin
es a
re n
ot in
tend
ed to
add
ress
food
alle
rgy
conc
erns
in s
choo
ls.
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
gFo
od G
roup
ing
Crit
eria
N
ot R
ecom
men
ded
Cho
ose
Leas
t C
hoos
e So
met
imes
C
hoos
e M
ost
Oth
er B
ever
ages
* (N
on-J
uice
/ Non
-Milk
bas
ed)
- M
ay n
ot b
e fo
rtifie
d w
ith
vita
min
s ot
her t
han
Vita
min
C
, or w
ith m
iner
als
othe
r th
an c
alci
um, o
r with
in
gred
ient
s su
ch a
s cr
eatin
e,
taur
ine,
etc
.-
Som
e he
rbs
may
be
acce
ptab
le.
Che
ck w
ith
Dia
l-A-D
ietit
ian
for s
afet
y in
ch
ildre
n.-
May
not
be
forti
fied
with
vi
tam
ins
othe
r tha
n Vi
tam
in
C, o
r with
min
eral
s ot
her
than
cal
cium
.-
Som
e no
n-m
edic
inal
in
gred
ient
s an
d he
rbs
may
no
t be
acce
ptab
le.
Che
ck
with
Dia
l-A-D
ietit
ian
for
safe
ty in
chi
ldre
n.
Mos
t drin
ks w
ith s
ugar
s as
the
fir
st in
gred
ient
(not
cou
ntin
g w
ater
) –
e.g.
iced
teas
, fru
it ‘a
ides
’, po
ps
Mos
t spo
rt dr
inks
* M
ost u
nfor
tifie
d fla
vour
ed ri
ce, s
oy o
r po
tato
drin
ks
Mos
t hot
cho
cola
te m
ixes
mad
e w
ith
wat
er
All
regu
lar c
offe
e/te
a dr
inks
M
ost m
ixed
dec
af c
offe
e dr
inks
with
su
gar a
nd c
ream
Som
e fo
rtifie
d fla
vour
ed (a
nd m
ost
unfo
rtifie
d pl
ain)
rice
drin
ks
Mos
t for
tifie
d fla
vour
ed p
otat
o dr
inks
and
som
e fo
rtifie
d ric
e dr
inks
S
ome
unfo
rtifie
d so
y dr
inks
W
ater
(fla
vour
ed o
r not
) m
inim
ally
sw
eete
ned
Wat
er (f
lavo
ured
or n
ot) w
ith
artif
icia
l sw
eete
ners
(S
econ
dary
sch
ools
onl
y)
Die
t dec
af s
oft d
rinks
and
die
t no
n-ca
rbon
ated
drin
ks
(Sec
onda
ry s
choo
ls o
nly)
M
ost u
nfor
tifie
d pl
ain
soy
or
pota
to d
rinks
Wat
er, p
lain
S
park
ling/
carb
onat
ed w
ater
or
wat
er w
ith a
dded
flav
ours
(n
o ad
ded
suga
r and
/or n
o ar
tific
ial s
wee
tene
rs)
Soda
wat
er
Frui
t/min
t fla
vour
ed
unsw
eete
ned
teas
D
ecaf
tea
or c
offe
e M
ost f
ortif
ied
plai
n po
tato
dr
inks
(see
“Milk
Bev
erag
es”
forf
ortif
ied
soy
drin
ks)
Nut
riti
on C
rite
ria
AN
Y of
the
follo
win
g:
Siz
e: m
ore
than
600
mL
C
alor
ies:
mor
e th
an 3
00
Fat:
mor
e th
an 1
5 g
per 2
50 m
L Tr
ans
fat:
0.2
g or
mor
e
Sod
ium
: mor
e th
an 4
50 m
g Su
gars
: mor
e th
an 1
6 g
per 2
50 m
L Su
gars
: 8 –
16
g pe
r 250
mL
AN
D
ther
e is
less
than
5%
cal
cium
(5
5 m
g) p
er 2
50 m
LC
affe
ine:
mor
e th
an 2
5 m
g
AN
Y ite
m th
at p
asse
s th
eN
ot R
ecom
men
ded
crite
riaA
ND
has
AN
Y of
the
follo
win
g:
Fat:
10 -
15 g
fat p
er 2
50 m
L S
odiu
m: 2
00 -
450
mg
Sug
ars:
8 -
16 g
per
250
mL
AN
D
calc
ium
is 5
- 20
%
(55-
220
mg)
per
250
mL
Sug
ars:
bet
wee
n 2-
8 g
per
250
mL
AN
D c
alci
um is
less
than
5%
(55
mg)
per
250
mL
A
rtific
ial S
wee
tene
rs a
re p
rese
nt
(Ele
men
tary
and
Mid
dle
scho
ols
only
) C
affe
ine:
15.
1 - 2
5 m
g
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
but
do
es n
ot p
ass
the
C
hoos
e M
ost c
riter
ia
May
con
tain
arti
ficia
l sw
eete
ners
(Sec
onda
ry
scho
ols
only
)
AN
Y ite
m th
at p
asse
s th
e N
ot R
ecom
men
ded
and
Cho
ose
Leas
t crit
eria
A
ND
:S
odiu
m: 5
0 m
g or
less
S
ugar
s: n
o ad
ded
suga
rs if
th
ere
is le
ss th
an 2
0% D
V
calc
ium
per
250
mL
Sug
ars:
may
hav
e le
ss th
an
8 g
per 2
50 m
L IF
ther
e is
at
leas
t 20%
DV
cal
cium
(2
20 m
g) p
er 2
50 m
L
Doe
s no
t con
tain
arti
ficia
l sw
eete
ners
*S
port/
elec
troly
te d
rinks
con
tain
ing
adde
d su
gars
are
not
reco
mm
ende
d fo
r rou
tine
sale
in s
choo
ls.
How
ever
, the
BC
Com
mun
ity N
utrit
ioni
st C
ounc
il S
choo
l Foo
d A
dvis
ory
Com
mitt
ee s
ugge
sts
that
Mid
dle/
Sec
onda
ry s
choo
ls c
an m
ake
thes
e dr
inks
ava
ilabl
e fo
r stu
dent
s ac
tivel
y pa
rtici
patin
g in
end
uran
ce o
r per
form
ance
spo
rts.
“Oth
er B
ever
ages
” m
ay p
rovi
de e
xces
s liq
uid
calo
ries,
caf
fein
e, a
rtifi
cial
sw
eete
ners
, or a
cids
and
ofte
n di
spla
ce h
ealth
ier f
ood/
beve
rage
cho
ices
in s
tude
nts’
di
ets.
The
BC
Com
mun
ity N
utrit
ioni
st’s
Cou
ncil
Scho
ol F
ood
Adv
isor
y C
omm
ittee
sug
gest
s th
at p
ortio
n si
zes
of “
Oth
er B
ever
ages
” (e
xcep
t pla
in w
ater
) be
limite
d to
: 25
0 m
L or
less
for E
lem
enta
ry s
choo
ls a
nd 3
60 m
L or
less
for m
iddl
e/Se
cond
ary
scho
ols.
Th
e B
C D
enta
l Pub
lic H
ealth
Com
mitt
ee s
ugge
sts
choo
sing
pla
in w
ater
mor
e of
ten
than
“ot
her b
ever
ages
”.
Whe
ther
they
con
tain
sug
ars
or n
ot, a
lmos
t all
“Oth
er B
ever
ages
” co
ntai
n ac
ids
(nat
ural
or a
dded
) tha
t may
dis
solv
e to
oth
enam
el w
hen
sipp
ed fr
eque
ntly
.
To a
void
pro
long
ed e
xpos
ure,
the
com
mitt
ee re
com
men
ds th
at o
nly
plai
n w
ater
be
allo
wed
in c
lass
room
s ex
cept
at d
esig
nate
d ea
ting
times
. Fo
r mor
e in
form
atio
n on
how
food
and
bev
erag
e ch
oice
s ca
n af
fect
den
tal h
ealth
, see
ww
w.b
ced.
gov.
bc.c
a/he
alth
/hea
lth_p
ublic
atio
ns.h
tm
18
2007
Gui
delin
es fo
r Foo
d an
d B
ever
age
Sale
s in
BC
Sch
ools
N
utrit
ion
Crit
eria
for E
ach
Food
Gro
upin
gFo
od G
roup
ing
Crit
eria
N
ot R
ecom
men
ded
Cho
ose
Leas
t C
hoos
e So
met
imes
C
hoos
e M
ost
Con
dim
ents
&
Add
-Ins
Por
tions
hav
e be
en
estim
ated
to
limit
the
amou
nt o
f sa
lt, f
at,
and/
or s
ugar
to
appr
oxim
atel
y:
- 10
0 - 2
00 m
g so
dium
; -
5 - 1
0 g
tota
l fat
; and
/or
- 4
- 8 g
add
ed s
ugar
s (o
r ar
tific
ial s
wee
tene
r eq
uiva
lent
)
Con
dim
ents
or a
dd-in
s co
ntai
ning
tra
ns fa
t (fro
m p
artia
lly
hydr
ogen
ated
oils
or v
eget
able
sh
orte
ning
) AN
D m
ore
than
0.2
g
trans
fat p
er s
ervi
ng
Con
dim
ents
and
add
-ins
can
be u
sed
to e
nhan
ce th
e fla
vour
of
Cho
ose
Mos
t and
Cho
ose
Som
etim
es it
ems.
C
ondi
men
ts a
nd a
dd-in
s sh
ould
be
serv
ed o
n th
e si
de
whe
neve
r pos
sibl
e.
If co
ndim
ents
or a
dd-in
s ar
e se
rved
in a
food
or b
ever
age,
then
th
at it
em n
eeds
to b
e as
sess
ed a
s se
rved
in th
e ap
prop
riate
fo
od g
roup
ing
(e.g
. A s
andw
ich
with
may
o w
ould
be
asse
ssed
as
the
sand
wic
h pl
us th
e m
ayo
in th
e “M
ixed
Ent
rée”
food
gr
oupi
ng).
Enc
oura
ge s
tude
nts
to li
mit
thei
r cho
ices
to o
ne to
two
porti
ons:
Her
bs a
nd s
alt-f
ree
seas
onin
gs, g
arlic
, pep
per:
no li
mit
Soy
sau
ce: 2
- 3
mL
Hot
sau
ce: 5
- 10
mL
Tabl
e sa
lt: ¼
- ½
mL
(do
not s
erve
pot
assi
um b
ased
sal
t su
bstit
utes
in s
choo
ls)
Sof
t mar
garin
e, b
utte
r: 5
- 10
mL
Cre
am c
hees
e or
pro
cess
ed c
hees
e sp
read
(reg
ular
/ligh
t):
5 - 1
5 m
L S
our c
ream
: 15
- 30
mL
Cre
am: 5
- 15
mL
Whi
pped
Cre
am (f
rom
cre
am):
15 -
30 m
L Lo
w fa
t spr
eads
, dip
s, d
ress
ings
: 5 -
15 m
L R
egul
ar s
prea
ds, d
ips,
dre
ssin
gs: 5
- 10
mL
Oil
for s
auté
ing
or d
ress
ing:
5 -
10 m
L K
etch
up, m
usta
rd, p
ickl
es, r
elis
hes,
oliv
es: 1
0 - 1
5 m
L H
orse
radi
sh: 1
0 - 4
5 m
L Ja
rred
sals
a, s
auer
krau
t: 10
- 30
mL
(fres
h sa
lsa
can
fit in
to th
e V
eget
able
s an
d Fr
uit f
ood
grou
ping
) S
alad
topp
ers
(e.g
. Bac
on b
its):
5 - 1
0 m
L C
rout
ons:
25
- 50
mL
Sug
ars/
hone
y: 5
- 10
mL
Flav
oure
d sy
rups
(e.g
. For
latte
s): 1
pum
p (1
0 m
L)
Arti
ficia
l sw
eete
ners
: 1 p
acke
t (S
econ
dary
sch
ools
onl
y)
Alle
rgy
awar
enes
s: th
ese
guid
elin
es a
re n
ot in
tend
ed to
add
ress
food
alle
rgy
conc
erns
in s
choo
ls.
19
Appendix A 1. Understanding Ingredient Labels
Every product has an ingredient list. For small bulk items, it might be on the carton rather than the individual package. Ingredients are listed in descending order -- as you read through the list, the amounts by weight get smaller and smaller. Usually the first three to five ingredients (not including water) tell you the most; however, artificial sweeteners and caffeine don’t weigh very much so they are usually near the end of the ingredient list.
Milk Ingredients: Milk needs to be the first ingredient for the Milk-based foods and Milk-based beverages categories. Look for these words:
- Milk (whole/2%/1%/skim, non fat) - Evaporated Milk - Skim Milk Powder - ‘Milk Ingredients’, Milk Solids
(may be modified)
Trans fats are strictly limited in the Guidelines. If there is no Nutrition Facts Label, these words in the ingredient list give you an idea of how much trans fat might be in the product:
- Shortening - Margarine (not all have trans fat) - Partially hydrogenated oil
Artificial sweeteners: Artificial sweeteners are safe for children and adolescents to consume in small quantities. The 2007 Guidelines allow artificial sweeteners in the Choose Sometimes category and as a condiment in Secondary schools, but not in Elementary and Middle schools. Look for these names in the ingredient list:
- Splenda (Sucralose) - Nutrasweet (aspartame, Sweet’n Low, Sugar Twin) - Acesulfame Potassium (Ace-K) - Cyclamate (Sugar Twin, Sucaryl) - Sugar alchohols (maltitol, sorbitol,
xylitol, etc, also polydextrose, hydrogenated starch hydrolysates, isomalt)
(Note: Some foods are sweetened with stevia. Stevia is an herb that is not approved by Health Canada.)
Sugars can be from many sources and in many forms. Look for these words on the ingredient list for added sugars:
- “Ose” words: sucrose, fructose, dextrose, maltose, etc
- Syrups: cane syrup, rice syrup, corn syrup, maple syrup, etc
- Concentrated fruit juice (used to sweeten many products other than 100% fruit juice, but adds very few nutrients to the products)
- Honey, molasses
Salt can be from these sources, but check the Nutrition Facts Label for total sodium:
- Salt, Sea Salt - Sodium - Sodium chloride - Soy sauce - MSG (monosodium glutmate) - Baking soda, baking powder
Caffeine is listed as an ingredient only if it is added to something. Coffee drinks would not list caffeine as an ingredient, but cola drinks would. Cocoa contains caffeine but is unlikely to exceed the caffeine restrictions in the Guidelines. If the following ingredients are present, caffeine levels are likely to exceed the restrictions in the Guidelines:
- Caffeine - Coffee (not coffee flavouring) - Tea (black or green or white) - Matè, Yerba, Yerba Matè - Guarana
For more help in reading ingredient lists and determining caffeine content, contact your local Community Nutritionist or call Dial-A-Dietitian at 604-732-9191 (toll free in BC at 1-800-667-3438).
20
2. Understanding Nutrition Facts Panels
The Nutrition Facts Panel is used to classify a food or beverage as “Choose Most,”“Choose Least,” “Choose Sometimes,” or “Not Recommended.” Most foods and beverages were required to have a Nutrition Facts Panel by December 12, 2005. Small manufacturers have until December 12, 2007. For small bulk items the panel might be on the carton rather than the individual package.
% Daily Value:
21
Appendix B
Strategy for Change
The Guidelines for Food and Beverage Sales in BC Schools (2007) are one tool for enhancing the capacity of schools to promote healthier learning environments. To maximize their impact, you may want to use them as part of a broader strategy for change. Many schools have had good results from following the four steps outlined below.
Step 1: Develop Partnerships
Key stakeholder groups, including students, teachers, parents, public health professionals, caterers, and vendors, meet to determine the approaches best suited to the needs of the school and its students. The School Food Sales and Policies Provincial Report (2005) found that BC schools that had formal groups focused on nutrition were more likely to offer more healthy choices and were more likely to implement policies encouraging healthy eating at school.
Partners share information on:
• The impact of nutrition on student health and learning; • The influence of the school environment on food selection; • What makes an item a healthy choice; and • Marketing strategies to affect healthy choices.
School food and nutrition resources can be found on these websites:
• About School Health and Nutrition Programs in BC www.dashbc.org • Eat Well, Play Well www.dietitians.ca/child • Making It Happen: Healthy Eating At School
www.knowledgenetwork.ca/makingithappen
22
Step 2: Develop Policy
BC schools are in various stages of developing and implementing policies that influence the types of foods sold on site, the types of foods sold at fundraising events, and students’ access to foods and beverages throughout the school day.
Student and parent involvement is very important in developing school policies, if they are to be effective. Policies are also more effective when communicated clearly to staff, students, and parents. Communication can take place through:
• Student, staff, and family handbooks and/or newsletters; • Staff orientation and meetings; • Student orientation; • Announcements at school events; and • Community meetings.
Examples of existing school food policies can be found on the BC School Trustees’ Association website at: http://www.bcsta.org/policy/polindex.htm .
Step 3: Develop Transition Plans for Full Implementation
Healthy food policies provide direction that translates into practice over time. Transition plans give schools a map to follow to help students, parents and other key stakeholders learn about, adapt to, and in time embrace the healthy changes. Transition plans also provide time to work with vendors on product, pricing, and promotion changes. Some schools may also need a transition phase to honour or adapt existing contracts.
It is recommended that schools require food/beverage suppliers to assess what categories their products fit into. Schools should ask vendors for an inventory list classified by category (Choose Most, Choose Sometimes, Choose Least, Not Recommended) and whenever possible have a Registered Dietitian review the vendor’s list. Members of the food and beverage industry are very familiar with the BC Guidelines, and together with food safety requirements, the Guidelines should form the foundation for food and beverage providers.
Healthy beverage choices can be offered without delay, since there is a wide variety readily available. Healthy snacks for vending machines are available but not as plentiful, so a little more time may be needed for manufactures to provide different options.
As in policy development, student and parent involvement is very important in developing strong transition plans to achieve sustained change.
23
Step 4: Develop and Implement Marketing Mechanisms
When promoting healthier food and beverage choices to students, schools can consider these marketing mechanisms:
Variety Providing a variety of healthy food and beverage choices encourages consumption
of healthier food products.
Stocking Healthier food choices should be more plentiful and more visible than less healthy
choices. Vendors and caterers are a good source of information and can assist schools in finding healthier products. Vending machines can make healthier beverage options more visible by placing these at eye level. Cafeterias can also display healthier food more prominently.
Marketing In Secondary schools, there are many examples of business teachers and student
councils undertaking marketing campaigns to promote healthier food/beverage products in school stores, vending machines, and cafeterias. In Elementary schools, newsletters have been effective in communicating healthy eating campaigns to parents.
Pricing Price is the most important factor in helping students make healthier choices.
Where healthier items cost less, students are more likely to choose them over their more expensive, less nutritious counterparts. The School Food Sales and Policies Provincial Report (2005) found that schools under-use this strategy. It also identified a number of other opportunities for action that schools may wish to consider.
A decreased profit margin on healthier products can be compensated by raising the prices of less healthy products during the transition to full implementation of the Guidelines. BC schools using this strategy have not reported an overall loss of revenue.