You are hereSkip Navigation Links > Home > Professionals > Student Nutrition Program > Guiding principles

SECTION 2: GUIDING PRINCIPLES

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 principles1 that:

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