The nutrition information included in this resource is consistent with Canada’s Food Guide, as well as elements of the Ontario School Food and Beverage Policy (P/PM150). These guidelines recognize the benefits of healthy eating for school aged children and youth, including the principlesfootnote 1 that:

  • Good nutrition is important for healthy growth and development in childhood and can reduce the risk of health problems in later years;
  • Healthy children are better learners; and
  • Schools can directly influence students’ health.

When preparing breakfasts, morning meals, lunches or snacks for your SNP, use the following six program principles as a guide:

Vegetables & fruit

Offer vegetables and/or fruit with every meal and/or snack. Choose Ontario grown produce as much as possible.

Meals

A meal contains one serving from three out of the four food groups of Canada’s Food Guide, and must include at least one serving from the Vegetables and Fruit food group and one serving from the Milk and Alternatives food group.

Improve the nutritional value of a meal by offering choices from each of the four food groups.

Snacks

A snack contains at least one serving from two out of the four food groups of Canada’s Food Guide, and must include at least one serving from the Vegetables and Fruit food group.

Improve the nutritional value of a snack by offering choices from three of the four food groups.

Water

Drinking water is always available and offered.

Environment

Be environmentally conscious. Use good food service practices by using reusable/recyclable dishes and utensils when possible. Minimize waste from food packaging and disposable items.

Food safety

Practice safe food handling at all times.

Making the most of your SNP

  • Offer a variety of nutritious foods and beverages using the SNP Food and Beverage Choice Tables in Section 3. You are encouraged to test new recipes, try different flavours, textures, and colour combinations, and offer seasonal food items when possible.
  • Avoid food and beverages that are high in added salt and/or sugar and low in nutrients.
  • Do not serve foods with artificial trans fat in SNPs. Artificial trans fat is harmful to the health of children and youth. Use the nutrition label (i.e., Nutrition Facts Table and ingredient list) on food packages to help avoid foods with artificial trans fat. Visit Health Canada’s website on understanding food labels for more information about nutrition labelling.
  • Encourage healthy eating practices by giving children and youth enough time to eat (at least 20 minutes) when possible. Promote positive social skills by providing a pleasant eating environment.
  • Encourage children, youth, parents and volunteers to help plan menus and choose foods. Offer appealing food choices that are inclusive and reflect the faiths and cultures of the children, youth and their families. Consider featuring foods that are reflective of the cultures in your community on different days each week.
  • Encourage children and youth to help with food preparation, where possible. Use the safe food handling, storage and preparation information found in Section 5 to make sure food is prepared safely.
  • Respect that children and youths' appetites can change for a variety of reasons. Children are encouraged to listen to their hunger and fullness cues. If a child is full but has not finished his/her food, do not put pressure on the child to eat more. Likewise, do not withhold food from a child based on body size. Food should not be used as a reward for good behaviour or withheld for inappropriate behaviour.
  • Children and youth are easily influenced by casual comments about weight, body size and calories. Show a positive attitude for healthy eating and nutrition. Eating well gives you energy and improves your health.
  • Connect with your local public health unit for more information about nutrition and food safety.

Footnotes