Student Nutrition Program

Nutrition Guidelines
July 2008

Purpose Of Guidelines

These guidelines are intended to assist Student Nutrition Program (SNP) providers1 in selecting nutritious foods for breakfasts, lunches and snacks. Serving nutritious foods and beverages promotes good health and healthy eating habits in children and youth, and helps them to be ready to learn.

Guiding Principles

SNP providers across the province are encouraged to adopt these nutrition guidelines, review with SNP staff and volunteers and incorporate the following guiding principles:

Promote Healthy Eating

Prepare Healthy Food

Respect Diversity and Individual Needs

Contribute To Social Development

Choose Ontario Food First

Be Environmentally Conscious

Practice Safe Food Handling And Storage

Nutrition Guidelines

SNP providers are encouraged to adhere to the following guidelines when preparing snacks and meals:

The following charts provide serving size and selection criteria required for selecting nutritious foods and beverages for student nutrition programs. 3,4

Vegetables And Fruit

Serve one serving at every meal and snack
Canada’s Food Guide 2007 recommends the following tips:

  • Eat at least one dark green and one orange vegetable each day.
  • Choose vegetables and fruit prepared with little or no added fat, sugar or salt.
  • Have vegetables and fruit more often than juice.
Food Category Serving Size Selection Criteria Per Serving
Fresh / frozen vegetables or fruit 1 medium size vegetable or fruit, 125 mL (1/2 cup) raw or cooked, 250 mL (1 cup ) of raw leafy green vegetables
  • Select a variety of fresh and frozen vegetables and fruit that contain no added sugar or salt
  • Choose Ontario grown and/or produced foods when available
  • Select fresh local foods when in season
Canned/jarred vegetables and tomato sauce 125 mL (1/2 cup)
  • Sodium: 480mg or less
Canned/jarred fruit and fruit sauces 125 mL (1/2 cup)
  • Preferably packed in juice and contains no added sugar
  • Vitamin C: 30% Daily Value (DV) or more OR
  • Vitamin A: 15% DV or more
Vegetables And Fruit
Only one food item from among the following category may be served one time per week or less
Food Category Serving Size Selection Criteria Per Serving
Fruit juice 125 mL (1/2 cup)
  • Choose only 100% unsweetened juice
  • Choose juice with no artificial flavours or colours added
Vegetable and tomato juices 125 mL (1/2 cup)
  • Vitamin C: 30% DV or more OR
  • Vitamin A: 15% DV or more
  • Sodium: 480mg or less
Dried fruit e.g. apricots, apples, raisins, 100% fruit leather and fruit bars 60 mL (¼ cup)
  • Fruit is listed as the first ingredient
  • No added sugar or fat
  • Vitamin C: 30% DV or more OR
  • Vitamin A: 15% DV or more
  • Fibre: 2g or more
  • If offered, dried fruit should be consumed as part of a meal. Brushing teeth should be encouraged after eating dried fruit
Grain Products

Serve food with whole grain as the first ingredient

Canada’s Food Guide 2007 recommends the following tips:

  • Make at least half of your grain products whole grain each day.
  • Choose grain products that are low in fat, sugar or salt.
Food Category Serving Size Selection Criteria Per Serving
Breads (e.g. bread, bagels, rolls, pita, roti, chapatti, bannock, naan, tortilla) 1 slice of bread; ½ bagel, pita, bun or English muffin, ¼ naan, ½ or 35g tortilla, chapatti, 35g or 2x2x1” piece bannock
  • Preferably select 100% whole grain breads e.g. whole wheat, whole oats, rye
  • Fibre: 2g or more
  • Iron: 5% DV or more
  • Saturated fat: 2g or less
  • Trans fat free
Cereals (cold and hot) 30g (½ – 1 ¼ cups) cold cereal, 175mL (¾ cup) hot cereal
  • Fibre: 2g or more
  • Iron: 5% DV or more
  • Saturated fat: 2g or less
  • Trans fat free
Rice and other grains (e.g. brown, wild, parboiled or converted rice, couscous, barley, bulgur, millet, buckwheat, cornmeal) 125mL (½ cup) cooked rice or grain
  • Select whole grains
  • Sodium: 480mg or less, (if using packaged mix)
Pasta 125mL (½ cup) cooked pasta
  • Fibre: 2g or more
  • Enriched
Crackers (e.g. crackers, hard bread sticks) 30g crackers, approximately 10 saltine crackers
  • Fibre: 2g or more
  • Iron: 5% DV or more
  • Sodium: 480mg or less
  • Saturated fat: 2g or less
  • Trans fat free
Grain Products
Only one food item from among the following category may be served one time per week or less
Food Category Serving Size Selection Criteria Per Serving
Muffins 1 small muffin or 2 mini’s
  • Fibre: 2g or more
  • Iron: 5% DV or more
  • Sodium: 480mg or less
  • Fat: 5g or less
  • Saturated fat: 2g or less
  • Trans fat free
Grain-based bars 1 bar (30g)
Cookies 2 oatmeal (30g), 4 small arrowroot type (25g), 3 graham type crackers (20g),
Pancakes/waffles 1 pancake/waffle (35g prepared);
  • If possible, make from scratch using whole wheat flour and 2%,1% or skim milk
  • If using a mix, select brands that require additional ingredients such as milk (use 2%,1% or skim) and eggs
  • Offer fresh fruit or canned unsweetened fruit as topping instead of syrup
  • Fibre: 2g or more
  • Fat: 5g or less
  • Saturated fat: 2g or less
  • Trans fat free
Grain Products And Snack Programs
Only one food item from among the following category may be served one time per week or less for a snack program (not to be served at breakfast or morning meal programs)
Food Category Serving Size Selection Criteria Per Serving
Popcorn 50 g
  • • Air popped, preferred
    If microwave popcorn:
  • Fibre: 2g or more
  • Iron OR Calcium OR Vitamin A OR Vitamin C: 5 % DV or more
  • Fat : 3g or less
  • Saturated fat: 2g or less
  • Trans fat free
Pretzels 50 g
  • Fibre: 2g or more
  • Iron OR Calcium OR Vitamin A OR Vitamin C: 5 % DV or more
  • Sodium: 480mg or less
  • Fat: 3g or less
  • Saturated fat: 2g or less
  • Trans fat free
Baked tortilla chips 50 g
Milk And Alternatives

Provide one serving with every breakfast and lunch meal Canada’s Food Guide 2007 recommends the following tips:

  • Drink skim, 1% or 2% milk each day.
  • Select lower fat milk alternatives.
Food Category Serving Size Selection Criteria Per Serving
Milk (fresh, reconstituted, powdered, evaporated or UHT milk) 250mL (1 cup) fresh, UHT or reconstituted milk. 125mL (1/2 cup) evaporated milk
  • M.F.: 2%, 1%, or skim milk (white or chocolate)
Milk alternative beverages (e.g. fortified soy or UHT soy) 250mL (1 cup)
  • Calcium: 25% DV or more
  • Vitamin D: 25% DV or more
  • Fat: 5g or less
Cheese 50g (1 ½ oz)
  • Calcium: 15% DV or more
  • M.F.: 20% or less, preferred
Yogurt, Kefir 175g (¾ cup)
  • Calcium: 15% DV or more
  • M.F.: 2% or less
Milk And Alternatives
Only one food item from among the following category may be served one time per week or less
Food Category Serving Size Selection Criteria Per Serving
Processed cheese slices 42 g (2 thin slices)
  • Reduced fat or fat free, made from skim milk
  • Calcium: 5% DV or more
  • Sodium: 480mg or less
Processed cheese spread 30g (2 Tbsp)
  • Fat: 6g or less (equivalent to 20% MF)
  • Calcium: 5% DV or more
  • Sodium: 480mg or less
Custards, puddings and frozen desserts (e.g. frozen yogurt) 125mL (½ cup)
  • Calcium: 5% DV or more
  • Saturated fat: 2g or less
Meat And Alternatives

Provide one serving with every breakfast and lunch meal
Canada’s Food Guide 2007 recommends the following tips:

  • Have meat alternatives such as beans, lentils, and tofu more often.
  • Eat at least 2 servings of fish each week. Choose fish such as salmon, mackerel, herring, sardines, trout, char which are a healthy source of omega 3 fatty acids.
  • Select lean meat alternatives prepared with little or no added fat or salt.
Food Category Serving Size Selection Criteria Per Serving
Fresh or frozen meats (poultry, fish, pork, beef, lean back bacon) 75g (2½ oz), 125 mL (½ cup), fresh or frozen meats, cooked
  • Lean or extra lean meats
  • Sodium: 480mg or less
Frozen prepared meats (e.g. baked chicken or fish strips and pieces, hamburger patty) 75g (2½ oz), 125 mL (½ cup), frozen meats, cooked
  • Lean or extra lean beef products OR
  • Fat: 5g or less for chicken, pork or fish
  • Sodium: 480mg or less
Canned meat or fish (chicken, fish, ham, beef ) 75g (2½ oz), 125mL (½ cup), canned meat or fish
  • Select light tuna, not albacore or white
  • Packed in water, not oil
  • Sodium: 480mg or less
  • Fat: 3g or less for meats (Note: fish, such as salmon is naturally high in fat, and is considered a healthy choice if sodium requirement is met)
Eggs (whole or liquid) 2 eggs 100g whole liquid egg
  • Sodium: 480mg or less
Legumes (e.g. lentils, chickpeas, black beans) Roasted legumes 175 mL (¾ cup), canned, frozen or rehydrated, cooked 30g of roasted legumes If in a sauce or dressing:
  • Iron: 5% DV or more
  • Sodium: 480mg or less
  • Fat: 3g or less
  • Trans fat free
Seeds shelled (e.g. sunflower) 60 mL (¼ cup)
  • Sodium: 480mg or less
  • Trans fat free
Tofu 150g, 175 mL (¾ cup)
  • Iron: 5% DV or more
  • Sodium: 480mg or less
  • Saturated fat: 2g or less
  • Trans fat free or less
Other meat alternatives (e.g. veggie dogs, soy burgers, soy ground round) 75g (2½oz) , 125 mL (½ cup)
  • Iron: 5% DV
  • Sodium: 480mg or less
  • Fat: 3g or less
  • Trans fat free
Meat And Alternatives
Only one food item from among the following category may be served one time per week or less
Food Category Serving Size Selection Criteria Per Serving
Deli meats (e.g. turkey, chicken, ham, roast beef ) 75g (2½ oz), 125mL (½ cup)
  • Lean or extra lean
  • Sodium: 480mg or less
Miscellaneous
Program providers may use only one of the following food items per snack/meal: (e.g. when serving toast, jam or butter should be offered, not both) The following items should only be used in small quantities.
  • Jams, jellies, marmalades, syrup, fruit butters, light cream cheese;
  • Sauces, salsas, dips, gravy and condiments e.g. pickles, relish, mustard; and
  • Soft margarine (0g trans fat), vegetable oils (e.g. olive, canola, soybean), butter, salad dressings, mayonnaise.

Fats and oils are part of a healthy diet in small quantities. Choose healthy fats (e.g. soft margarine (0g trans fat), vegetable oil, fat found in nuts, seeds, and fatty fish, etc.) as part of healthy eating patterns.

Do Not Serve in Student Nutrition Programs
The following foods and beverages are not recommended for Student Nutrition Programs:
  • Foods containing artificial trans fat e.g. hydrogenated oils, partially hydrogenated oils, shortenings, hydrogenated (hard) margarines6
  • Soft drinks, sports drinks, energy drinks, coffee and caffeinated tea based drinks
  • Fruit-flavoured beverages that are not 100% fruit juice
  • Ice cream treats and popsicles
  • Flavoured jellos
  • Cakes, cupcakes and doughnuts
  • Toaster pastries
  • Chocolate or yogurt covered granola bars or granola bars with candy, chocolate or marshmallows in them
  • Candy, chocolate and marshmallows
  • Full fat sour cream and cream cheese, table cream and coffee cream
  • Unpasturized milk or milk alternatives
  • Unpasturized apple ciders and juices
  • Home preserves: home canned foods, particularly meat, fish, vegetables and combination foods (e.g. antipasto)
  • Peanuts, nuts, nut and seed butters**
  • High fat, salty snacks (e.g. potato chips, nacho chips, cheese puffs, etc.)
  • Deep-fried foods (e.g. chicken nuggets, French fries, fish sticks, samosas, spring rolls, etc.)
  • Hot dogs, sausages and bacon (regular side bacon, turkey bacon, chicken bacon)
  • Cured meats (e.g. salami, pepperoni, bologna)
  • Cream, whipped cream, non-dairy whipped cream toppings and creamers
  • Instant noodle soups
  • Fruit flavoured candy, gummies, rolls or chews
  • Foods which are not in their original container
  • Jars or packages which have seals broken (the top has popped)
  • Expired food or food after the best before date

The Appendices section of this document contains a “Quick Reference Guide” that provides the above information in a simple format and can be posted by SNP providers.

Choose Ontario Food First

Choosing Ontario grown and produced food supports the local economy.

Accepting Food Donations

SNP providers are to ensure that:

Safe Food Storage and Handling

SNP providers are to ensure that:

Shelf Stable Foods: E.g. pre-packaged foods, canned products and dry goods such as flour, pasta

Perishable Foods: E.g. fruits, vegetables, breads and baked goods

Refrigerated Foods: E.g. milk or milk alternatives, egg and egg products, tofu products, meat and meat products, fish, and poultry

Cooked Foods:

Planning and Shopping

Follow these steps to maximize your food dollars while ensuring nutrition content:

Step 1: Plan ahead

Step 2: Make a list

Step 3: Shop with strategies

Nutrition Facts:

Each label contains the following information:

  1. Serving size;
  2. Calories (energy) per stated serving size;
  3. 13 Core Nutrients: total fat (broken down further into saturated and trans fat), sodium, fibre, iron, calcium, vitamin A and C are most commonly identified in SNP Nutrition Guidelines selection criteria;
  4. % Daily Values (DV): tells you if a product has a little of a lot of a certain nutrient for most of the core nutrients.

For more information on label reading contact your local public health unit or www.healthyeatingisinstore.ca

Nutrition Facts
Valeur nutritive
Per 100g serving / par portion de 100g
Amount
Teneur
% Daily Value
% valeur quotidienne
Calories / Calories 260
Fat / Lipides 14 g22 %
Saturated / saturés 6 g
+ Trans / trans 0.4 g
32 %
Cholesterol / Cholestérol 85 mg28 %
Sodium / Sodium 350 mg15 %
Carbohydrate / Glucides 9 g3 %
Fibre / Fibres 1 g
Sugars / Sucres 7 g
4 %
Protein / Protéines 24 g
Vitamin A / Vitamine A2 %
Vitamin C / Vitamine C0 %
Calcium / Calcium2 %
Iron / Fer20 %

Ingredient list:

“Produced in” or “Product of”:

Special Diet Considerations

Vegetarian diet: The SNP Nutrition Guidelines are aligned with Canada’s Food Guide. To ensure adequate nutrient intake, vegetarians can choose either milk or fortified soy beverages as part of the Milk and Alternatives food group; and a variety of meat alternatives from the Meat and Alternatives food group. For more information visit: www.healthcanada.gc.ca/foodguide or your local public health unit or department.

Faith based diet: Given the variety of faith and cultural groups within Ontario, attention is required to ensure the foods and beverages provided to students is in keeping with their faith requirements, while still meeting the SNP Nutrition Guidelines. The parents are the best source of information. Speak with the parents for further information or contact your health unit if further assistance is required.

Medically directed diet: The parents are the best source of information for their child’s specific needs. Particular attention is required when providing food to students with medical issues.

Should any other special dietary requirements arise, contact a registered dietitian from local public health units or Eat Right Ontario at www.Ontario.ca/EatRight or toll free at 1-877-510-5102.

Nutrition Resources

Keeping current with nutrition information can be a challenge. Registered dietitians are your source for credible, current nutrition information.

For more info on healthy eating refer to Canada’s Food Guide 2007. Canada’s Food Guide is now available in ten additional languages including: Arabic, Chinese, Farsi (Persian), Korean, Punjabi, Russian, Spanish, Tagalog, Tamil and Urdu. These documents can be obtained from local public health units/departments or directly through Health Canada’s web site: www.healthcanada.gc.ca/foodguide.

Program providers are encouraged to contact their local health unit to seek assistance in planning and preparing meals and snacks and to obtain information on safe food handling practices and Ontario Food Premises Regulation. To find your local public health unit, visit the Association of Local Public Health Agencies at: http://www.alphaweb.org/ont_health_units.asp.

Additional nutrition questions can be answered by calling EatRight Ontario, where a registered dietitian can answer your questions. Call: toll free at 1-877-510-5102, Monday to Friday, 9am -5pm or online at: www.eatrightontario.ca

Program providers that operate programs in schools must also consult and adhere to all policies developed by the school board and school, including those related to healthy eating, food preparation and food allergies.

Contributors

The guidelines were developed by the Ministry of Children and Youth Services in consultation with a number of its partner ministries and key stakeholders including the Ministry of Education, the Ministry of Health Promotion, OMAFRA (Ontario Ministry of Agriculture, Food and Rural Affairs), Dietitians of Canada, the Ontario Society of Nutrition Professionals in Public Health, Public Health Units and the Department of Family Relations and Applied Nutrition at the University of Guelph.

Appendices

The following tools have been designed to aid program providers in implementing the SNP Nutrition Guidelines.

Appendix 1. SNP Quick Reference Guide

Appendix 2. Sample Menus

Appendix 3. Blank Menu Templates

Appendix 1

The SNP Quick Reference Guide assists all program providers to offer food and beverages that meet the SNP Nutrition Guidelines. The guide is designed to be posted at the SNP site so all volunteers involved with SNP have quick access to the information.

he SNP Quick Reference Guide is provided as part of the SNP Nutrition Guidelines document.

Appendix 2

SAMPLE MENUS:

Program providers need to use the revised nutrition guidelines to develop their menus or to review any existing menus and make changes as necessary. The review process supports implementation of the revised nutrition guidelines in menu planning and strengthens shopping strategies. In doing so program providers will assist children and youth participating in SNP to receive the essential nutrients:

The local health unit can be contacted to provide consultation, education and additional resources in this review process.

Sample menus illustrate how the SNP Nutrition Guidelines, apply to menu planning. The Sample Menus provide a number of food ideas and show a two-week menu cycle for breakfast or morning meals, snacks and lunch programs. Program providers may choose to use the sample menus as they are or they may use them to create their own menus to meet their local needs.

There are also breakfast and snack menu options for SNPs offered in sites that have limited acilities (e.g. no stove, toaster, and microwave). If minimal equipment is available then the menu can be altered (e.g. if toaster oven is available may be able to offer toasted bagels or melts). The sample menus designed for limited facilities incorporate the SNP Nutrition Guidelines.

Notes for review or use of the sample menus:

Foods that may be served one time a week or less:

Serving Sizes:

Additional Servings of Food:

Seasonal Foods:

Breakfast or Morning Meal Menu For _________________________________________________
Week 1 Day 1
Egg & Cheese Wrap
Day 2
Cold Cereal & Fruit
Day 3
Hawaiian Bagel Melt
Day 4
Muffin & Fruit
Day 5
Yogurt & Fruit Parfait
Vegetables/ Fruit: 100 % Pure Unsweetened Juice * 125 mL (½ cup) Seasonal Fruit 125 mL (½ cup) Pineapple Rings 2 rings Apple Slices 125 mL (½ cup) Frozen Mixed Berries 125 mL (½ cup)
Grain Product: Whole Wheat Tortilla Spread with 30 mL Salsa 1 small Whole Grain Cereal 30 g (½ - 1 ¼ cup) Multigrain Bagel with 15 mL Light Cream Cheese ½ each 45 g (1½ oz) Whole Grain Mini Muffins * 2 mini size Low Fat Granola 60 mL (¼ cup)
Milk/ Alternative: Shredded Reduced Fat Cheddar Cheese 50 g (1½ oz) Low Fat Milk 250 mL (1 cup) Low Fat Milk 250 mL (1 cup) Low Fat Milk 250 mL (1 cup) Low Fat Vanilla Yogurt 175 g (¾ cup)
Meat/ Alternative: Scrambled Egg 1 each     Sliced Deli Ham (optional) 28 g (1 oz)     Sunflower Seeds (optional) 30 mL (2 Tbsp)
Tips and Suggestions: Place cheese and egg in tortilla and heat to melt cheese. Fold burrito style. * Serve fruit juice 1x per week or less   Toast bagel and spread with cream cheese and top with ham and pineapple rings. Place top half of bagel on top. Serve ½ of bagel as one portion. * Serve muffins 1x per week or less Place yogurt in bowls and top with frozen berries, granola and sunflower seeds.
Requirements:
    Minimum of 1 serving vegetables and/or fruit and 1 serving of milk or milk alternatives at every meal.
    Minimum of 1 serving of grain products and/or meat or alternative at every meal (a serving from all food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Breakfast or Morning Meal Menu For _________________________________________________
Week 2 Day 1
Waffle & Fruit
Day 2
Hot Cereal & Fruit
Day 3
Berry Smoothie & Toast
Day 4
Grilled Cheese
Day 5
Cold Cereal & Fruit
Vegetables/ Fruit: Fruit Cup 125 mL
(½ cup)
Orange 1 medium 125 mL (½ cup) Frozen Strawberries 250 mL (1 cup) Pear 1 medium 125 mL (½ cup) Dried Fruit * (60 ml) ¼ cup
Grain Product: Whole Grain
Waffle Served with 15 mL Syrup
1 each
(35 g)
Hot Oatmeal 175 mL
(¾ cup)
Whole Wheat
Toast Served
with 5 mL Jam
1 slice Whole Wheat
Bread Spread
with 5 mL
margarine
1 slice Whole Grain
Cereal
30 g
(½ - 1¼
cup)
Milk/ Alternative: Low Fat Milk 250 mL
(1 cup)
Low Fat Milk 250 mL (1
cup)
Low Fat Yogurt
Low Fat Milk
250 mL
(1 cup)
total
Cheddar
Cheese
50 g
(1 ½ oz)
Low Fat Milk 250 mL
(1 cup)
Meat/ Alternative:                    
Tips and Suggestions:   If serving unsweetened oatmeal, may off er 15 mL fruit jam as a garnish. Berry smoothie - In a blender, puree all ingredients together Note: Seasonal / frozen fruits can be substituted for strawberries. Grilled cheese – place cheese on bread and grill until cheese is melted. * Serve dried fruit 1x per week or less
Requirements:
    Minimum of 1 serving vegetables and/or fruit and 1 serving of milk or milk alternatives at every meal
    Minimum of 1 serving of grain products and/or meat or alternative at every meal (a serving from all food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Breakfast or Morning Meal Menu For For Limited Facilities ______________________________________
Week 1 Day 1
Cold Cereal
Day 2
Cheese & Salsa Wrap
Day 3
Hawaiian Bagel
Day 4
Muffin & Fruit
Day 5
Yogurt & Fruit Parfait
Vegetables/ Fruit: Banana 1 small 100 % Pure Unsweetened Juice * 125 mL (½ cup) Pineapple Rings 2 rings Seasonal Fruit 125 mL (½ cup) Frozen Mixed Berries 125 mL (½ cup)
Grain Product: Whole Grain
Cereal
30 g
(½ –1¼
cup)
Whole Wheat
Tortilla
Spread with
30 mL Salsa
1 small Multigrain Bagel with 15 mL Light Cream Cheese ½ each 45 g (1½ oz) Whole Grain Mini Muffins * 2 mini size Low Fat Granola 60 mL (¼ cup)
Milk/ Alternative: Low Fat Milk 250 mL
(1 cup)
Shredded
Reduced
Fat Cheddar
Cheese
50 g
(1½ oz)
Low Fat Milk 250 mL (1 cup) Low Fat Milk 250 mL (1 cup) Low Fat Vanilla Yogurt 175 g (¾ cup)
Meat/ Alternative:         Sliced Ham
(optional)
28 g
(1 oz)
    Sunflower Seeds (optional) 30 mL (2 Tbsp)
Tips and Suggestions:   Place cheese and egg in tortilla and heat to melt cheese. Fold burrito style.
* Serve fruit juice 1x per week or less
Spread bagel with cream cheese and top with ham slice and pineapple rings. Place top half of bagel on top. * Serve muffins 1x per week or less Place yogurt in bowls and top with frozen berries, granola and sunflower seeds.
Requirements:
    Minimum of 1 serving vegetables and/or fruit and 1 serving of milk or milk alternatives at every meal
    Minimum of 1 serving of grain products and/or meat or alternative at every meal (a serving from all food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Breakfast or Morning Meal Menu For Limited Facilities _________________________________________
Week 2 Day 1
Cheese Pita & Fruit
Day 2
Cold Cereal & Fruit
Day 3
Banana Wrap
Day 4
Yogurt & Berries
Day 5
Hot Cereal & Fruit
Vegetables/ Fruit: Apple Slices 125 mL (½ cup) Seasonal Fruit 1 each 125 mL (½ cup) Banana 1 small Frozen Mixed Berries 125 mL (½ cup) Peaches 1 medium 125 mL (½ cup)
Grain Product: Whole Wheat Pita Pocket ½ pita Whole Grain Cereal 30 g (½ - 1 ¼ cup) Whole Wheat Tortilla with 10 mL Jam 1 small Raisin Bread 1 slice Instant Hot Oatmeal 175 mL (¾ cup)
Milk/ Alternative: Cheddar Cheese 50 g (1½ oz) Low Fat Milk 250 mL (1 cup) Low Fat Milk 250 mL (1 cup) Low Fat Vanilla Yogurt 175 g (¾ cup) Low Fat Milk 250 mL (1 cup)
Meat/ Alternative:                    
Tips and Suggestions: Place cheese in pita pocket.   Spread jam on tortilla. Top with whole banana and roll up. Note: Seasonal fruit/ other frozen fruits can be substituted for berries.  
Requirements:
    Minimum of 1 serving vegetables and/or fruit and 1 serving of milk or milk alternatives at every meal
    Minimum of 1 serving of grain products and/or meat or alternative at every meal (a serving from all food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Snack Menu For _________________________________________________________________
Week 1 Day 1 Day 2 Day 3 Day 4 Day 5
Vegetables/ Fruit: Cucumber Slices and Baby Carrots 125 mL (½ cup) Seasonal Fruit 125 mL (½ cup) Fruit Cup 125 mL (½ cup) Bell Pepper Strips 125 mL (½ cup) Apple 1 medium 125 mL (½ cup)
Grain Product: Whole Wheat Pita Wedges ½ small pita     Soft Whole Wheat Bread Stick 1 each Whole Wheat Crackers 30 g (1 oz) Oatmeal Cookies * 2 each
Milk/ Alternative:     Low Fat Kefir or Yogurt 175 g (¾ cup)     Mozzarella Cheese Cubes 50 g (1½ oz)    
Meat/ Alternative: Hummus Dip 60 mL (¼ cup)                
Tips and Suggestions: Cut pitas into 4 wedges.       * Serve cookies 1x per week or less
Requirements:
    Minimum of 1 serving vegetables and/or fruit at every snack
    Minimum of 2 food groups (a serving from three food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Snack Menu For _________________________________________________________________
Week 2 Day 1 Day 2 Day 3 Day 4 Day 5
Vegetables/ Fruit: Grapes 125 mL (½ cup) Cantaloupe
Chunks
125 mL
(½ cup)
Pear 1 medium
125 mL
(½ cup)
Baby Carrots and
Grape Tomatoes
Served with
30 mL Tzatziki or
Light Dip
125 mL
(½ cup)
Unsweetened
Apple Sauce
125 mL
(½ cup)
Grain Product: Whole Grain
Cereal Bar *
1 each         Whole Wheat Pita
Bread
½ pita Whole Wheat
Crackers
30 g
(1 oz)
Milk/ Alternative:     Low Fat Yogurt 175 g (¾ cup)     Mozzarella Cheese Cubes 50 g (1½ oz) Mozzarella
Cheese String
2 each
Meat/ Alternative: Hummus Dip 60 mL (¼ cup)     Sunflower
Seeds
60 mL (1/4
cup)
       
Tips and Suggestions: * Serve cereal bars 1x
per week or less
       
Requirements:
    Minimum of 1 serving vegetables and/or fruit at every snack
    Minimum of 2 food groups (a serving from three food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Snack Menu For Limited Facilities ____________________________________________________
Week 1 Day 1 Day 2 Day 3 Day 4 Day 5
Vegetables/ Fruit: Baby Carrots 125 mL
(½ cup)
Fruit Cup 125 mL
(½ cup)
Seasonal
Fruit
125 mL
(½ cup)
Raw Veggies 125 mL
(½ cup)
Unsweetened
Apple Sauce
125 mL
(½ cup)
Grain Product:         Whole Grain
Cereal
30 g
(½ - 1 ¼
cup)
Whole
Wheat
Crackers
30 g
(1 oz)
Oatmeal
Cookies *
2 each
Milk/ Alternative:     Pudding Cup * 125 mL
(½ cup)
    Mozzarella
Cheese
50 g (1½ oz)    
Meat/ Alternative: Hummus Dip 60 mL (¼ cup)                
Tips and Suggestions: Carrots to be dipped into
the hummus.
* Serve pudding cups
1x per week or less
    * Serve cookies 1x per
week or less
Requirements:
    Minimum of 1 serving vegetables and/or fruit at every snack
    Minimum of 2 food groups (a serving from three food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Snack Menu For Limited Facilities ____________________________________________________
Week 2 Day 1 Day 2 Day 3 Day 4 Day 5
Vegetables/ Fruit: Orange 1 medium Seasonal Fruit 125 mL
(½ cup)
Apple
Slices
125 mL
(½ cup)
Banana 1 small Veggie Sticks
with 30 mL
Low Fat Dip
125 mL
(½ cup)
Grain Product: Veggie
Sticks with
30 mL Low
Fat Dip
1 small     Whole
Grain Mini
Muffin *
2 mini size Low Fat Popcorn * 50 g
(1½ oz)
Whole Wheat
Pita Bread
½ pita
Milk/ Alternative:     Low Fat Yogurt 175 g
(¾ cup)
Cheddar
Cheese
50 g
(1½ oz)
       
Meat/ Alternative: Hard
Boiled Egg
1 each                
Tips and Suggestions:     * Serve muffins 1x
per week or less
* Serve popcorns 1x
per week or less
 
Requirements:
    Minimum of 1 serving vegetables and/or fruit at every snack
    Minimum of 2 food groups (a serving from three food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Lunch Menu For ______________________________________________________________
Week 1 Day 1
Tofu & Veggie Noodle Bowl
Day 2
Roast Beef Sandwich & Soup
Day 3
Veggie Pizza
Day 4
Bean, Rice and Veggie Bake
Day 5
Tuna Wrap & Veggie Sticks
Vegetables/ Fruit: Sautéed
vegetables
(broccoli, carrots,
etc.)
in Sweet and
Sour Sauce
125 mL
(½ cup)
60 mL
(¼ cup)
Vegetable Soup

Lettuce Leaf
250 mL
(1 cup)
1 leaf
Veggies with
30 mL Light
Ranch Dip
Tomato or Pizza
Sauce
125 mL
(½ cup)
30 mL
(2 Tbsp)
Stewed
Tomatoes
Green Peppers
and Corn
(mixed)
125 mL
(½ cup)
125 mL
(½ cup) total
Cucumber
Slices and Bell
Pepper Strips
125 mL
(½ cup)
Grain Product: Asian Noodles
(cooked)
125 mL
(½ cup)
Whole Wheat
Kaiser
1 small Whole Wheat
Pizza Crust
1/8
crust
Brown Rice 125 mL
(½ cup)
Whole Wheat
Tortilla
1 small
Milk/ Alternative: Low Fat Milk 250 mL
(1 cup)
Low Fat Milk 250 mL
(1 cup)
Shredded
Mozzarella
Cheese
50 g
(1½ oz)
Low Fat Milk
Shredded
Cheddar
Cheese
250 mL
(1 cup)
28 g
(1 oz)
Low Fat Milk 250 mL
Meat/ Alternative: Firm Tofu Cubes 75 g
(2½ oz)
Shaved Roast
Beef *
57 g
(2 oz)
    Black Beans
Cooked, Drained
& Rinsed
125 mL
(½ cup)
Tuna Salad *
made with 15 mL
Light Mayo
75 g
(2½ oz)
Tips and Suggestions: Saute vegetables. Add tofu. Add sweet and sour sauce. Toss with cooked noodles and heat through. Place roast beef and lettuce on Kaiser. Off er small amount of mustard or mayo. * Use deli meats as per guidelines Place tomato sauce and cheese on pizza crust and bake according to directions. Cut 16” crust into 8. Combine black beans, corn, tomatoes, peppers and cooked brown rice. Top with cheddar cheese and heat. Spread tuna salad on whole wheat tortilla and roll up.
* Use light canned tuna as per guidelines.
Requirements:
    Minimum of 1 serving vegetables and/or fruit and 1 serving of milk or milk alternatives at every meal
    Minimum of 1 serving of grain products and/or meat or alternative at every meal (a serving from all food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Lunch Menu For ______________________________________________________________
Week 2 Day 1
Egg Salad Sandwich & Soup
Day 2
Veggie Pasta Salad
Day 3
Chicken & Salad Pita
Day 4
Soft Beef Tacos
Day 5
Baked Beans
Vegetables/ Fruit: Tomato Soup 250 mL
(1 cup)
Diced Celery
Diced Bell
Pepper
Grated
Carrots
125 mL
(½ cup)
in total
Seasonal
Tossed Salad
mixed with
30 mL Light
Salad Dressing
250 mL
(1 cup)
Shredded Lettuce
Diced Tomato
Veggie Sticks
60 mL
(¼ cup)
of each
125 mL
(½ cup)
Baby
Carrots
125 mL
(½ cup)
Grain Product: Whole Wheat
Bread
2 slices Whole Wheat
Pasta tossed
with 30 mL
Light Italian
Dressing
250 mL
(1 cup)
Whole Wheat
Pita Pocket
½ pita
(35 g)
Whole Wheat Tortilla
spread with 10 mL
light Sour Cream
1 small Whole
Grain
Roll
1 small
Milk/ Alternative:

Pudding Cup *

125 mL
(½ cup)
Low Fat Milk 250 mL
(1 cup)
Low Fat Milk 250 mL
(1 cup)
Shredded Cheddar
Cheese Low Fat Milk
45 mL
(3 Tbsp)
250 mL
(1 cup)
Low Fat
Milk
250 mL
Meat/ Alternative: Egg Salad made
with Light Mayo
75 g
(2½ oz)
    Cooked
Chicken Strips
57 g
(2 oz)
Ground Beef mixed
with reduced sodium
taco seasoning
57 g
(2 oz)
Baked
Beans
175 mL
(¾ cup)
Tips and Suggestions: Mix cooled cooked eggs with small amount of light mayonnaise (10 mL per sandwich) * Serve pudding1x/week Pasta Salad – Mix vegetables and pasta together. Serve cold. Other seasonal /frozen vegetables can be used. Chicken Pita - Place salad inside pita. Top with cooked chicken strips. Beef Tacos – Cook beef according to package directions. Place on tortilla, top with lettuce, tomato and cheese. Heat beans according to instructions. Serve with roll and carrots.
Requirements:
    Minimum of 1 serving vegetables and/or fruit and 1 serving of milk or milk alternatives at every meal
    Minimum of 1 serving of grain products and/or meat or alternative at every meal (a serving from all food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Appendix 3

Menu Templates:

Blank menu templates are available for breakfast or morning meal, snack and lunch menus to help program providers plan menus that meet the nutrition guidelines. The requirements for a healthy meal/snack are at the bottom of each template as a quick reference and reminder for menu planners.

The format for the print version of the templates is in an 8 1/2 by 11 inch, letter size page. A larger version, 8 1/2 by 14 inch, legal size page will be made available on the Ministry of Children and Youth Services website. This larger format may be more practical to use when writing in the menu items and for posting the completed menu at the SNP site.

Breakfast or Morning Meal Menu For _________________________________________________
Week ___ Day 1 Day 2 Day 3 Day 4 Day 5
Vegetables/ Fruit:                    
Grain Product:                    
Milk/ Alternative:                    
Meat/ Alternative:                    
Tips and Suggestions:          
Requirements:
    Minimum of 1 serving vegetables and/or fruit and 1 serving of milk or milk alternatives at every meal
    Minimum of 1 serving of grain products and/or meat or alternative at every meal (a serving from all food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Snack Menu For _________________________________________________________________
Week ___ Day 1 Day 2 Day 3 Day 4 Day 5
Vegetables/ Fruit:                    
Grain Product:                    
Milk/ Alternative:                    
Meat/ Alternative:                    
Tips and Suggestions:          
Requirements:
    Minimum of 1 serving vegetables and/or fruit at every snack
    Minimum of 2 food groups (a serving from three food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

Lunch Menu For ______________________________________________________________
Week ___ Day 1 Day 2 Day 3 Day 4 Day 5
Vegetables/ Fruit:                    
Grain Product:                    
Milk/ Alternative:                    
Meat/ Alternative:                    
Tips and Suggestions:          
Requirements:
    Minimum of 1 serving vegetables and/or fruit and 1 serving of milk or milk alternatives at every meal
    Minimum of 1 serving of grain products and/or meat or alternative at every meal (a serving from all food groups is ideal)
    Portion sizes for each food group are based on Canada’s Food Guide serving sizes and are age appropriate
    Plain tap water is always available

Are additional servings of food available? . yes . no. If yes which foods? __________________________________________________________

1 SNP defines providers as all who provide support, paid or volunteer, to SNP e.g. lead agencies, coordinators, parents, volunteers, school principals and staff, community members

2 “A safe and pleasant eating area is one that provides a clean, safe, calm and enjoyable place to eat ….. Adult or senior supervision is provided while students eat….. Safe food handling training is encouraged for volunteers, lunchroom monitors and paid staff who help with school food service.“ Nutrition Tools for Schools©, 2007

3 The selection criteria for foods are based on Canada’s Food Guide 2007 and on the nutrient or health claims in the Guide to Food Labelling and Advertising 2003,

4 Serving sizes are based on information in Canada’s Food Guide 2007, and the reference amounts given in the Guide to Food labelling and Advertising 2003

6 Trans fats (processed) have been identified as a health concern and efforts are underway to reduce or eliminate trans fat, in the food supply. ** It is strongly recommended that foods containing peanuts and other nuts not be made available by SNP providers since some children and youth may have life-threatening allergies to nuts. A copy of the school board or SNP anaphylaxis policy is to be on file and posted at each SNP site for program providers.

7 Packaged foods and beverages refers to canned, jarred, boxed, packaged, bagged foods and beverages