F O R FO O D & B EVE R AG E SALE S I N

BC SCHOOLS

2013
© Copyright, 2013 Province of British Columbia

Ministry of Health, Population and Public Health Division

1515 Blanshard Street, Victoria, BC V8W 3C8
www.gov.bc.ca/health/

Ministry of Education
P.O. Box 9161 Stn Prov Govt, Victoria, BC V8W 9H3
www.gov.bc.ca/bced/

ISBN 978-0-7726-6725-0

This publication and all supportive resources are available free of charge at:
www.healthlinkbc.ca/foodguidelines
Contents

4 SECTION 1
Overview
18 SECTION 4
The Checklist

Why have Nutrition Guidelines in Schools? Scoring Freshly Made Food and Beverages
What are Healthy Food Choices?
What are the Guidelines?
What’s New in 2013? 38 SECTION 5
Nutrient Criteria
Where do the Guidelines apply?
Who must use the Guidelines? Scoring Prepackaged Food and Beverages

Are the Guidelines enforced?

61 SECTION 6
Fact Sheets
11 SECTION 2
How to use the Guidelines

Scoring freshly made food and beverages

Scoring prepackaged food and beverages
77 APPENDIX A
Highlights of Nutrient Criteria Changes
How do I assess a mixture of freshly made and in 2013
prepackaged food?

79 APPENDIX B

15 SECTION 3
Building on the Guidelines – Optional Policies
Understanding the Nutrition Information
on the Food Label

Restricting the Marketing of Unhealthy Food

and Beverages to Students
Limiting the Sale of Sugar Substitutes
Supporting Healthy Eating in the Classroom
Bottled Water
 Overview

The Government of British Columbia is committed to supporting healthy

schools where students learn and play.

The Guidelines for Food and Beverage Sales in BC Schools

(“the Guidelines”) define the minimum nutrition standard
that schools are required to apply to all food and beverages
sold to students. This document contains information,
tools and fact sheets to support implementation of the
Guidelines across the school setting.

The Guidelines are a mandated policy for all BC public

schools.

4 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

The Guidelines for Food and Beverage Sales in BC Schools were first published by the
BC Ministries of Education and Health in 2005 and mandated for all public schools in
2008. The Guidelines were developed using the best nutrition information available
and the most current national and provincial healthy eating recommendations and
regulations.

Parents, teachers, school administrators, students and food service staff all have a
role in implementing the Guidelines in their school.

Why have Nutrition Guidelines in Schools?

Healthy Schools BC, a key initiative of
The Guidelines were developed to support healthy eating at school by increasing
the BC government’s Healthy Families
access to healthy food while limiting access to unhealthy food. Through meal BC strategy, brings health, education
programs, cafeterias, vending machines, fundraisers and more, schools provide many and community partners together to
of the meals, snacks and beverages students consume in a day. Healthy eating at create healthy school environments
school supports learning, physical and mental growth and development and the that support optimal health and

adoption of healthy skills and choices. learning.

Comprehensive School Health (CSH)

Research shows that eating healthy food and beverages: is a model for helping educators, health
practitioners, school staff, students,
• Provides students with fuel for optimal growth and nutrients for strong bones,
parents and others work together to
teeth and muscles create an environment that makes their
school the best place possible to learn,
• Helps students’ brains develop
work and play. The Guidelines are an
example of a healthy school policy that
• Improves school performance, learning ability, attention span and behaviour
schools can use and expand upon within
• Supplies energy for daily activity an overall healthy schools approach.

• Reduces the risk of getting sick now and developing chronic diseases like
diabetes, heart disease and cancer later in life

• Sets the foundation for healthy eating behaviours as adults

The Guidelines are one part of a broader healthy schools approach that promotes
healthy choices both in and out of the classroom. Students learn best when the lessons
they receive in the classroom are consistently reinforced outside of the classroom.
Offering healthy food choices in the cafeteria, at school events, in vending machines
and for fundraising contributes to a school environment that consistently supports
students to develop the knowledge, skills and habits needed for lifelong well-being.

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 5

 What Is Healthy Eating?
Whenever possible, schools should be offering whole and minimally processed food
from Eating Well with Canada’s Food Guide more often than prepackaged food, which
can often be higher in sodium, sugar or fat. Offering a variety of food from all four
food groups at breakfast and lunch and from at least two food groups at snacks is
another way of supporting healthy eating while at school. See below for more details
on choosing healthier food and beverages.

For Beverages:

• Offer water or unsweetened milk or fortified soy beverage most often.

• 100% fruit juice is nutritious, but high in natural sugar. It is recommended that
children limit their intake to a half cup (125 ml) daily. It is recommended that
teens and adults have no more than one cup (250 ml) daily.

• Sugary drinks include energy drinks, fruit drinks, pop, sports drinks, slushies,
specialty coffee and tea drinks and vitamin-enhanced waters. Most sugary
drinks provide little or no nutrition and take the place of healthier choices like
water and milk.

For Vegetables and Fruit:

• Emphasise dark green and orange vegetables (like broccoli, romaine lettuce,
kale, spinach, sweet potatoes, carrots and winter squash).

• Aim to offer a variety of colours; green, blue, purple, orange, red, yellow and
white.

• Offer vegetables and fruit more often than juice.

• Offer seasonal fresh fruit and vegetables when they are available. Frozen
vegetables and fruit are also a good choice.

For Grain Products:

• Offer whole grain choices for breads, pastas, rice, crackers and cereals.

Whole grain products include: 100% whole grain bread, brown rice, oats, wild
• 
rice, quinoa, barley, buckwheat and millet.

6 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

For Milk and Alternatives:

• Offer plain milk and fortified plain soy beverage. Other fortified plant-based
beverages such as oat, almond, rice, potato and hemp beverages are low in
protein and for this reason are not good substitutes for milk.

• Use milk instead of cream for cream soups.

• Offer plain yogurt topped with fruit instead of fruit flavoured yogurts.

For Meat and Alternatives:

• Offer fish such as salmon, trout, char, sardines, mackerel or herring regularly.
(Health Canada recommends children eat at least two Food Guide servings of
fish per week).

• Offer meat alternatives such as beans, lentils and tofu often.

• Offer lean meat and alternatives prepared with little or no added fat or salt.
Most deli meats such as such as bologna, salami, smoked meat, bacon and ham
are too high in sodium to meet the Guidelines.

Additional healthy eating tips:

• Offer portion sizes that satisfy students’ appetites and meet their nutrient needs
for growth and development.

• Make soups with homemade stock or reduced-sodium stock. Most commercial

soup bases and mixes are very high in sodium.

• Prepare food in ways that limit the amounts of added salt (sodium), sugar and
fat. (See Tips and Recipes for Quantity Cooking and Bake Better Bites for more
information.)

• Oral health is a part of overall health and well-being. Offer a variety of healthy
food that does not stick to teeth and offer plain water for thirst.

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 7

 ALLERGY AWARENESS What do the Guidelines Include?
These Guidelines are not intended to The Guidelines contain tools and information to assist schools in selecting food and
address food allergy concerns in schools. beverages for sale, including:
For more information on allergy awareness
please see the BC Ministry of Education
• Tools to determine whether freshly made food should be
Core Anaphylaxis Resources and BC
Anaphylactic and Child Safety Framework
scored as “Sell” or “Do Not Sell” based on the nutrient content
and the Anaphylaxis Protection Order. and ingredients.
➤ Use the Checklist to score your recipe, or choose pre-scored recipes
from Bake Better Bites and Tips and Recipes for Quantity Cooking

• Tools to determine whether prepackaged food should be

scored as “Sell Most”, “Sell Sometimes” or “Do Not Sell” based
on nutrient content and ingredients.
➤ Use the Nutrient Criteria or the Brand Name Food List

• General recommendations and suggestions on how to choose healthy food and

beverages to sell to students.

• See tips on What is Healthy Eating and fact sheets

What’s New in 2013?

For links to resources that support
implementation of the Guidelines, visit Revisions to the Guidelines reflect new evidence in nutrition standards, product
www.healthlinkbc.ca/foodguidelines. availability and consultations with people who use the Guidelines. The following
summarizes the key changes in the 2013 edition.

• Revisions to the Nutrient Criteria and food categories based on the latest scientific
evidence

• A Checklist that allows freshly made food to be assessed against the Nutrient
Criteria

• 
New resources to help schools implement the Guidelines: fact sheets, an
informational brochure and instructional videos

• Recommendations for how schools can build on the Guidelines to expand healthy
eating choices for students and adults throughout the school community

For more details on what was changed in this edition, please see Appendix A.

8 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

The Ministries of Health and Education reached out to users of the Guidelines to
invite feedback for the 2013 edition including:

• School Administrators • Parents

• Teachers • Healthy Living Coordinators

• Food Service Managers • School Meal Coordinators

• Chef Instructors • Home Economics Teachers

• Community Nutritionists • Food and Beverage Industry

Where do the Guidelines apply?

While the guidelines only apply to
Schools must apply the Guidelines to all food or beverages sold to students in British food sold to students, some schools
Columbia public schools and at all school-sanctioned events. All public Elementary, may choose to support the intent
Middle and Secondary schools in BC are required to ensure that the food and of the Guidelines by encouraging
healthy food throughout the school
beverages sold to students meet the criteria set out in the Guidelines.
community. See Building on the
Guidelines section for more ideas.
What about independent, First Nations and private schools?

Independent, First Nations and private schools are encouraged, but not required, to
apply the Guidelines to the food and beverages sold to their students.

Guidelines apply to: Guidelines do not apply to:

• School vending machines, stores and cafeterias • Bagged lunches from home
• Parent organized lunch sales • Food and beverages brought to school by parents, which
• School organized fun fairs and bake sales are not being sold to students
• Food and beverages sold to students during sporting events • Food prepared by students as part of class projects and
or on field trips (even when off-campus) consumed by students without being purchased
• Food and beverages sold as a fundraiser to students • Food and beverages sold to adults (non-students) as
• All school meal programs including those sold at a fundraisers
subsidized rate • Fundraising by adults to adults
• Food prepared by students as part of class projects and sold
to students

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 9

 WHAT CRITERIA SHOULD I Who Uses the Guidelines?
USE FOR MIDDLE (JUNIOR
Anyone selling food to students in schools must use the Guidelines to ensure food
HIGH) SCHOOLS?
and beverages sold comply with the minimum nutrition standards. This includes not
As noted in the Nutrient Criteria, only administrators and teachers, but also parents and Parent Advisory Councils
some criteria are different for
hosting fundraising events or hot lunch programs, food service staff serving snacks
Secondary (high) schools. If a
and meals and students organizing school-based activities that involve the sale of
Middle school has been merged with
a Secondary school use the criteria food or drinks. The food and beverage industry also uses the Guidelines so they can
designated for Secondary schools. provide options to schools that meet the nutrition standards.
Otherwise, use the more restrictive
general criteria. See the Involving Everyone in Implementing the Guidelines Fact Sheet.

Are the Guidelines enforced?

The Guidelines are a mandated policy that all school districts are required to
implement as part of the Government’s directive to remove the sale of unhealthy
food and beverages from schools. As the Guidelines are not a legislated requirement,
they are not supported with a compliance and enforcement program.

Questions about the implementation of the Guidelines within a particular school

district should be directed to the district office.

10 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 H ow to U se t he G uidelines

The Guidelines contain tools that enable schools

to determine if food or beverages meet the
minimum nutrition standard and can be sold
to students in their schools. There are tools to
assess both prepackaged and freshly made food
and beverages.

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 11

 DO I NEED TO HAVE A
NUTRIENT ANALYSIS
FOR MY RECIPES?
Scoring freshly made food and beverages
You do not need a nutrition analysis for your Freshly made food and beverages are scored as Sell or Do Not Sell. You can either
recipes in order to meet the criteria set out score your own recipe, or use a recipe that has been pre-scored.
in the Guidelines. However, food service
personnel, teachers, parents or students may • Use the Checklist for scoring freshly made food and beverages.
wish to use nutrient analysis software, such as
• Use resources that have pre-scored food including:
Recipe Analyzer from Dietitians of Canada,
to develop a Nutrition Facts table for their
➤ Bake Better Bites: Recipes and Tips for Healthier Baked Goods
recipes. This nutrient analysis data can then
be used to score recipes based on the Nutrient ➤ Tips and Recipes for Quantity Cooking: Nourishing Minds and Bodies
Criteria instead of the Checklist. Please
note that professional nutrition labels will be
required for submissions to the Brand Name
What is the Checklist?
Food List.
The Checklist is used to determine if freshly made food and beverages meet the
Some cookbooks and recipes feature
criteria set out in the Guidelines. Use the Checklist to score food or beverages that
Nutrition Facts tables or nutrition
are freshly made and do not have a Nutrition Facts table and an ingredient list for the
information. You can use this information
to help determine whether the recipe final product. If food is prepared outside of the school, the Checklist can also be used
scores as Sell Most, Sell Sometimes or Do by the food provider to ensure the food meets the Guidelines.
Not Sell when compared to the Nutrient
Criteria. ALL freshly made food and beverages being sold to students must score as Sell.

Sell Do Not Sell

Freshly made
(100% of choices) (Do not sell to students)
food and
beverages
These freshly made foods and beverages Food and beverages in this category contain
Score using the provide essential nutrients and are lower in higher amounts of fat, sodium or sugar and
Checklist sodium, sugar and fat than food in the Do may be less nutritious. These foods and
Not Sell category. beverages should not be sold to students..

12 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Scoring prepackaged food and beverages WHAT IS THE BRAND NAME

Prepackaged food and beverages are scored as Sell Most, Sell Sometimes or Do Not FOOD LIST?

Sell. You can either score a product yourself using the Nutrient Criteria, or select a The Brand Name Food List is an online
pre-scored product from the Brand Name Food List. tool where prepackaged food and other
food with a Nutrition Facts table and
ingredient list are scored using the
What is the Nutrient Criteria?
Nutrient Criteria in the Guidelines.

The Nutrient Criteria is used to determine if prepackaged food and beverages meet the
Guidelines and therefore can be sold to students. It provides the nutrition standards
for 14 different food categories (for example, grain products, milk and alternatives).
Schools should score prepackaged food using the Nutrient Criteria if it comes with a
Nutrition Facts table (or specifications sheet) and an ingredient list.

The Guidelines require that at least 50% of the prepackaged food and beverage items
being sold to students must score as Sell Most. This applies to each food sales outlet
(e.g. vending machines, school store, cafeteria, PAC lunches, sporting events etc).
At least 50% of items
Food and beverages that score as Do Not Sell should not be sold to students. should score as Sell Most.

Sell Most Sell Sometimes Do Not Sell

(At least 50% of choices) (Up to 50% of choices) (Should not be sold to students)
Prepackaged
food and
Food and beverages in Food and beverages in this Food and beverages in this
beverages
this category are healthier category provide essential category contain higher
Score with options. They tend to be nutrients but have higher amounts of fat, sodium
the Nutrient higher in essential nutrients amounts of sodium, sugar or sugar and may be less
Criteria and lower in sodium, sugar or fat than those in the Sell nutritious. These foods and
and fat. Most category. beverages should not be sold
to students.

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 13

 How do I assess a mixture of freshly made and prepackaged food?

Fruit Juice Box – Prepackaged

Assess with Nutrient Criteria
Step 1
Ensure that all freshly made food scores as Sell. Muffin – Freshly Made Soup – Freshly Made
Assess with Checklist Assess with Checklist

Step 2
Ensure that at least 50% of the prepackaged
food and beverages available at any given time
score as Sell Most. The remainder should score
as Sell Sometimes.

14 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Building on the Guidelines – Optional Policies
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IN BC SCHOOLS – 2013 15
 Restricting the Marketing of Unhealthy Food and Beverages
A healthy eating environment for students includes not only the sale of healthy
food and beverages, but also an environment that is free from the marketing
of unhealthy food and beverages. “Food marketing” is a broad term for food
advertising, promotions and sponsorship. Examples of food marketing in schools
include posters, coupon give-aways, sports and leisure equipment, notebooks and
events that promote food and beverages.

Children and youth are particularly vulnerable to the influence of food marketing
because they are unable to critically assess its persuasive and commercial intent.
Studies have found that food marketing directly influences children and youths’
food preferences, consumption and purchase of products advertised – most of
which are unhealthy food and beverage products, high in calories, sugar, sodium or
trans fat and low in essential nutrients.

Implementing the Guidelines for Food and Beverage Sales in BC Schools is

sending a positive message to students about healthy eating. Schools also have an
opportunity to reduce or restrict unhealthy food marketing practices directed at
students. Restricting marketing to prepackaged food and beverages that score as
Sell Most, or freshly made food or beverages that score as Sell supports a broader
healthy environment for all students to learn and thrive.

Limiting the Sale of Sugar Substitutes

The Guidelines for Food and Beverage Sales in BC Schools do not allow food or
beverages that contain sugar substitutes (artificial and intense sweeteners) to
be sold in Elementary or Middle schools. Food and beverages containing sugar
substitutes are only allowed for sale in Secondary schools as Sell Sometimes items.

Some parents, teachers and health professionals have expressed concern about
the sale of food and beverages containing sugar substitutes in Secondary schools.
Current scientific literature suggests that it is safe for children and adolescents
to consume sugar substitutes in small quantities. Even so, the appropriateness of
sugar substitutes in food and beverages sold to school aged children continues
to be explored. The research base and scientific consensus on this topic will be
periodically reviewed and used to inform any potential future policy changes with
regard to sugar substitutes.

Secondary schools or school districts may choose to prohibit the sale of food and
beverages containing sugar substitutes.

16 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Supporting Healthy Eating in the Classroom
Many BC schools have extended the application of the Guidelines to classroom
activities that foster an environment of healthy eating.

Classroom celebrations and rewards can set positive examples for healthy eating. Often,
food is shared in the classroom setting to celebrate special events such as birthdays
and holidays. Food is also commonly used as a way to reward positive behaviour in the
classroom. Many schools are finding alternatives to sugary treats in these situations.
Birthdays can be celebrated with healthy food such as fruit kabobs or through an
activity that honours the child (e.g. a book donated to the school library with the
child’s name inside). Positive classroom behaviour can be rewarded with special
privileges such as being first in line, or with low cost items like stickers or pencils.

Some schools are extending the Guidelines to Home Economics or Culinary Arts
programs to ensure students are learning to prepare and eat healthy food. Other
supportive programs offered in BC schools provide hands-on opportunities for
students to learn about healthy eating. Some examples include Farm to School
programs, school food gardens and food skills training in the classroom such as Take
a Bite of BC.

Bottled Water
Water is the best beverage choice for satisfying thirst. Due to concerns regarding
the environmental impact of bottled water, many schools, universities and municipal
governments across Canada have instituted bans on bottled water and instead
encourage drinking water from fountains and taps.

Schools with adequate public water facilities for students may be interested in
decreasing or eliminating bottled water through education campaigns or bans.

Schools considering a ban on bottled water should be aware that this would restrict
the Sell Most beverage options available to students, especially in vending machines.
According to the Guidelines any vending machine must include at least 50% Sell
Most products and up to 50% Sell Sometimes products. As only water, plain milk and
unsweetened fortified soy beverage qualify as Sell Most beverages, removing bottled
water limits the beverages that can be sold in vending machines.

Schools may also be interested in enhancing their recycling programs or in

implementing a student awareness campaign regarding recycling. Schools can
celebrate that BC has one of the highest rates of beverage container recycling in
North America. In 2012, 75.3% of all plastic beverage containers in BC, over 335
million containers, were returned for recycling.

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 17

 The C hec k lis t
SCORING FRESHLY MADE FOOD & BEVERAGES
The Checklist is used to ensure freshly made food and beverages sold to
students meet the Nutrient Criteria.

The Checklist is recommended for cafeterias, restaurants or

caterers that provide freshly made food for sale in BC schools
and whose menu items do not come with nutrition information.
If nutrition information is available for freshly made items,
score them using the Nutrient Criteria.

18 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 1 Choose the category where your food or beverage fits.

How To: 2 Read the description at the top of the category to see if your
food fits. If it doesn’t fit, the directions below the description
USE THE CHECKLIST will help you choose the appropriate category.

3 Score your recipe by answering each of the questions in that

category. All answers must be ‘Yes’ for your recipe to be scored
as Sell.

4 If your recipe scores as Do Not Sell (you have any

checkmarks in the ‘No’ column), use the scoring tips or dial
8-1-1 to talk to a HealthLink BC Dietitian. They will help
you revise your recipe to meet the Guidelines.

YOU WILL NEED:

• A n understanding of how to read a T H E C H EC K LI ST

Nutrition Facts table (see page 80)

• Basic mathematical skills

Table of Contents
• A calculator and note pad

• Access to the prepackaged food in your

recipes to read their nutrition labels 20 Salads, Vegetables and 30 Side Dishes
Fruit Dishes

32 Soup
22 Grain Dishes and Baked

34
Goods
Side Sauces and Dips

25
CONVERSION CHART

36
Meat and Alternative
10 ml (2 tsp) of: Beverages
Dishes
• table salt weighs 12 g
• granulated sugar weighs 8.5 g

27
• vegetable oil weighs 9 g
• tub margarine weighs 9.5 g Mixed Entrées,
Sandwiches, Wraps, Pitas
Burgers and Pizza

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 19

 The Checklist: Scoring Freshly Made Food and Beverages
Salads, Vegetables and Fruit Dishes

Answer each of the bolded

This category is for scoring recipes that have mostly vegetables or fruit for ingredients. questions in this category
It includes the dressing that is served on salads. If you are making a dressing that will be and select ‘Yes’ or ‘No’.
served on the side, assess the salad here and the dressing under Side Sauces and Dips.
• All ‘Yes’ checkmarks = the recipe
Score grain-based salads under Grain Dishes and Baked Goods.
is scored as Sell
Examples: caesar salad, tossed salad, spinach salad, steamed vegetables, mashed • Any ‘No’ checkmarks = the recipe
potatoes, roasted potatoes, vegetable only stir fry, fruit salad, baked apples, apple is scored as Do Not Sell
sauce, baked sweet potato wedges
If your recipe is Do Not Sell, use
If your recipe has core ingredients from 2 or more food groups from Canada’s Food Guide: the scoring tips or dial 8-1-1 to
ask a Dietitian for help creating
• When served as a main, score it under the ‘Mixed Entrées, Sandwiches, Wraps, healthier options.
Pitas, Burgers and Pizza’ category

• When served as a side dish, score it either here or under the ‘Side Dishes’ category

Reducing sodium
Sodium Does your recipe have 300
If your recipe includes any of the ingredients below, follow the numbered mg or less of sodium per
instructions. Otherwise, move on to ‘Reducing sugar’.
serving sold?
Key Sources of Sodium
Yes No
• Salt
• Prepackaged sauces, margarine, condiments or spice mixes (e.g. steak spice)
• Prepackaged stock, broth, soup or powdered soup mix
•C  anned tomatoes, tomato paste or tomato sauce (don’t count ‘no added
salt’ tomatoes)
• Cheese
• Canned beans, lentils or vegetables
Scoring tip: To reduce the sodium
•S  easoned, cured, pickled or brined products (e.g. bacon, ham, sausage,
in your recipe emphasize herbs,
olives, pickles)
lemon juice, vinegars, spices, garlic,
Calculate sodium in your recipe ginger and other flavourings rather
1. If you add salt to your recipe (any kind including seasoning salt): than salty bottled sauces.
• Multiply the number of ml of salt in your recipe by 475 to get the amount of
sodium (in mg) it contributes to your recipe (e.g. 1 tsp = 5 ml x 475 = 2375 mg)
2. For the remaining key sources of sodium:
• Look at the Nutrition Facts table to see how much sodium (in mg) is in a serving
•C  ompare the serving size at the top of the Nutrition Facts table to the
amount in your recipe and use this to calculate how much sodium the
ingredient contributes to your recipe
3. Add up the sodium that each product contributes to the recipe For more information contact
HealthLink BC – Dial 8-1-1
4. Divide this result by the number of servings your recipe serves

20 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 Salads, Vegetables and Fruit Dishes

Reducing Sugar
Sugars Does your recipe have 15 ml or less of
added sugars (includes all sugars, honey,
molasses and syrup) per serving sold?

Yes No

Using small amounts of fat

Fat Does your recipe have 5 g or
When your recipe includes any of the ingredients below, follow the numbered less of fat per serving sold?
instructions.
Key Sources of Fat Yes No

• Vegetable oil • Margarine

• Butter • Mayonnaise
• Salad dressing • Cream
• Cream cheese • Cheese
• Chips or prepackaged crispy noodles
Calculate fat in your recipe
1. For each ingredient above:
• L ook at the product’s food label and see how much fat (in g) is in a serving
•C  ompare the serving size at the top of the food label to the amount in your
recipe and use this to calculate how much fat is in the amount you use
2. Add up the fat that each product contributes to the recipe
3. Divide this result by the number of servings your recipe serves

For more information contact

HealthLink BC – Dial 8-1-1

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 21

 The Checklist: Scoring Freshly Made Food and Beverages
Grain Dishes and Baked Goods

This category is for scoring recipes that have mostly grains for ingredients. Answer each of the bolded
questions in this category
Examples: rice, noodles, quinoa, couscous, pancakes, waffles, oatmeal, granola, and select ‘Yes’ or ‘No’.
bread, buns, muffins, cookies, granola bars, cakes, dessert squares
• All ‘Yes’ checkmarks = the recipe
If your recipe has core ingredients from 2 or more food groups from Canada’s is scored as Sell
Food Guide: • Any ‘No’ checkmarks = the recipe
• When served as a main, score it under the ‘Mixed Entrées, Sandwiches, Wraps, is scored as Do Not Sell

Pitas, Burgers and Pizza’ category If your recipe is Do Not Sell, use
the scoring tips or dial 8-1-1 to
• When served as a side dish, score it either here or under the ‘Side Dishes’ category
ask a Dietitian for help creating
Note: If you are using a prepackaged product, preparing it as directed on the healthier options.
package and there is a Nutrition Facts Table for the product ‘as prepared’, then
score the product using the Nutrient Criteria.

Sodium Reducing Sodium

When your recipe includes any of the ingredients below, follow the numbered
instructions. Otherwise, move on to ‘Reducing sugar’.
Scoring tips: To reduce the sodium
Key Sources of Sodium in your recipe make grain products
• Salt with water, milk or homemade
• Prepackaged sauces, margarine, condiments or spice mixes (e.g. steak spice) stock. Use no added salt tomato
• Prepackaged stock, broth, soup or powdered soup mix sauce or use no added salt
•C  anned tomatoes, tomato paste or tomato sauce (don’t count ‘no added tomatoes to make lower sodium
salt’ tomatoes) tomato sauce. Basil, oregano and
• Cheese garlic help to enhance flavour.
• Canned beans, lentils or vegetables
•S  easoned, cured, pickled or brined products (e.g. bacon, ham, sausage,
olives, pickles)
• Bread, buns, pitas, tortillas, roti or other bread products
Calculate sodium in your recipe
Lower sodium tip: Baking soda and
1. If you add salt to your recipe (any kind including seasoning salt):
baking powder are high in sodium.
• Multiply the number of ml of salt in your recipe by 475 to get the Choose recipes with lower amounts
amount of sodium (in mg) it contributes to your recipe of these ingredients.
(e.g. 1 tsp = 5 ml x 475 = 2375 mg)
2. For the remaining key sources of sodium:
• Look at the Nutrition Facts table to see how much sodium (in mg) is For more information contact
in a serving HealthLink BC – Dial 8-1-1

22 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 Grain Dishes and Baked Goods

Reducing sodium (cont.)

Sodium Does your recipe have 450
•C
 ompare the serving size at the top of the Nutrition Facts table to the mg or less of sodium per
amount in your recipe and use this to calculate how much sodium the
serving sold?
ingredient contributes to your recipe
3. Add up the sodium that each product contributes to the recipe Yes No
4. If salt is added to pasta water include an extra 200 mg of sodium for every
100 g of raw pasta that is cooked
5. Divide this result by the number of servings your recipe serves

Reducing sugar
Sugars Does your recipe have 20 ml or less of
added sugars (includes all sugars, honey,
Scoring tip: Reduce the added sugar in your recipe by adding
fruit (fresh or dried) or cooked squash for sweetness, flavour molasses, syrup, chocolate chips and
and nutrients in grain based products. candies) per serving sold?

Yes No

Sugar Sugar Substitutes

Subs. Is your recipe free of sugar substitutes?
(In Secondary schools sugar substitutes use
is permitted so check ‘Yes’.)

Yes No

Using small amounts of fat

Fat
When your recipe includes any of the ingredients below, follow the numbered
instructions.
Key Sources of Fat
• Vegetable oil • Margarine
• Butter • Mayonnaise
• Salad dressing • Cream
• Cream cheese • Sour cream For more information contact
• Cheese • Chips or prepackaged crispy noodles HealthLink BC – Dial 8-1-1

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 23

 Grain Dishes and Baked Goods

Using small amounts of fat (cont.)

Fat Does your recipe have 7g of
Calculate fat in your recipe fat or less per serving sold?
1. For each ingredient above:
• L ook at the product’s food label and see how much fat (in g) is in a serving Yes No
•C  ompare the serving size at the top of the food label to the amount in your
recipe and use this to calculate how much fat is in the amount you use
2. Add up the fat that each product contributes to the recipe
3. Divide this result by the number of servings your recipe serves

Scoring tips: Reduce the fat in your recipe by making grain products
with little or no added fat. Replace half of the mayonnaise with plain
yogurt in pasta salad.

Trans Minimizing trans fat

Fat Do all of the products in your
1. If your recipe does not contain margarine, shortening or prepackaged pastry recipe meet the trans fat
dough or shells, check ‘Yes’ and move on.
restrictions?
2. Check the ingredient lists of these products for the words ‘hydrogenated’ or
‘partially hydrogenated’. If these words are not in the ingredient lists, check Yes No
‘Yes’ and move on.
3. If your product has these words in the ingredient list, use the Trans Fat
Calculator to make sure it meets the trans fat restrictions.

Scoring tip: Refer to the low trans fat product list to find an alternative
product or call 8-1-1 for help.

For more information contact

HealthLink BC – Dial 8-1-1

24 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 The Checklist: Scoring Freshly Made Food and Beverages
Meat and Alternative Dishes

This category is for scoring recipes that have mostly meat or alternative ingredients. Answer each of the bolded
questions in this category
Examples: any meat or alternative including those marinated or served with a sauce and select ‘Yes’ or ‘No’.
such as souvlaki, meatloaf, steak, pork chops, teriyaki chicken, sweet and sour tofu,
cod fillets, spiced chickpeas, eggs • All ‘Yes’ checkmarks = the recipe
is scored as Sell
If your recipe has core ingredients from 2 or more food groups from Canada’s
• Any ‘No’ checkmarks = the recipe
Food Guide: is scored as Do Not Sell
• When served as a main, score it under the ‘Mixed Entrées, Sandwiches, Wraps,
If your recipe is Do Not Sell, use
Pitas, Burgers and Pizza’ category the scoring tips or dial 8-1-1 to
ask a Dietitian for help creating
• When served as a side dish, score it either here or under the ‘Side Dishes’ category
healthier options.
Note: If you are heating a prepackaged product and not adding any other
ingredients to it, score it using the Nutrient Criteria.

Reducing sodium
Sodium
When your recipe includes any of the ingredients below, follow the numbered
instructions. Otherwise, move on to ‘Using small amounts of fat’.
Scoring tips: To reduce the sodium
Key Sources of Sodium
in your recipe use unseasoned
• Salt whole cuts of meat. Replace salty
• Prepackaged sauces, margarine, condiments or spice mixes (e.g. steak spice) sauces such as soy, hoisin and fish
• Prepackaged stock, broth, soup or powdered soup mix sauce with lower sodium versions
•C  anned tomatoes, tomato paste or tomato sauce (don’t count ‘no added or use less sauce. Use fresh ginger,
salt’ tomatoes) garlic, cilantro and parsley or dried
• Cheese curry or chili flakes to enhance the
• Canned beans, lentils or vegetables flavour of dishes.
•S  easoned, cured, pickled or brined products (e.g. bacon, ham, sausage,
olives, pickles)
Calculate sodium in your recipe
1. If you add salt to your recipe (any kind including seasoning salt):
• Multiply the number of ml of salt in your recipe by 475 to get the
amount of sodium (in mg) it contributes to your recipe
(e.g. 1 tsp = 5 ml x 475 = 2375 mg)
2. For the remaining key sources of sodium:
• Look at the Nutrition Facts table to see how much sodium (in mg) is in a serving
• Compare the serving size at the top of the Nutrition Facts table to the
amount in your recipe and use this to calculate how much sodium the
ingredient contributes to your recipe For more information contact
HealthLink BC – Dial 8-1-1

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 25

 Meat and Alternative Dishes

Reducing sodium (cont.)

Sodium Does your recipe have 450
3. Add up the sodium that each product contributes to the recipe mg or less of sodium per
4. Divide this result by the number of servings your recipe serves serving sold?

Yes No

Using small amounts of fat

Fat Is your recipe is cooked in a
method other than deep fat
Scoring tip: To reduce the fat in your recipe roast, bake, broil, braise,
grill, steam or poach meats and meat alternatives. frying?

Yes No
When your recipe includes any of the ingredients below, follow the numbered
instructions.
Key Sources of Fat
• Vegetable oil • Margarine
• Butter • Mayonnaise Is the fat drained off ground
• Salad dressing • Cream meat after cooking? (If you
• Cream cheese • Sour cream are not using ground meat,
• Cheese • Chips or prepackaged crispy noodles check ‘Yes’)
Calculate fat in your recipe
Yes No
1. For each ingredient above:
• Look at the product’s food label and see how much fat (in g) is in a serving
• Compare the serving size at the top of the food label to the amount in your
recipe and use this to calculate how much fat is in the amount you use
2. Add up the fat that each product contributes to the recipe Does your recipe have 16 g or
less of fat per serving sold?
3. Divide this result by the number of servings your recipe serves
Yes No
Scoring tip: To reduce the fat in your recipe serve fresh salsas on fish
and chicken dishes. Make a balsamic vinegar reduction for a flavourful
sauce to garnish meat, chicken or bean dishes. Bake, boil, poach or
steam eggs instead of frying them.

For more information contact

HealthLink BC – Dial 8-1-1

26 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 The Checklist: Scoring Freshly Made Food and Beverages
Mixed Entrées, Sandwiches, Wraps, Pitas, Burgers and Pizza

Answer each of the bolded

This category is for scoring recipes for dishes that are served as the main part of the meal questions in this category
and have core ingredients from 2 or more food groups from Canada’s Food Guide. and select ‘Yes’ or ‘No’.
Examples: stir-fry, shepherd’s pie, curry, paella, macaroni and cheese, spaghetti, • All ‘Yes’ checkmarks = the recipe
lasagna, soup or stew served as an entrée, sandwiches, burgers, wraps, quesadillas, is scored as Sell
tacos, pizza • Any ‘No’ checkmarks = the recipe
is scored as Do Not Sell
Note: If you are heating a prepackaged product and not adding any other
ingredients to it, score it using the Nutrient Criteria. If your recipe is Do Not Sell, use
the scoring tips or dial 8-1-1 to
If your recipe contains other recipes (e.g. freshly made tomato sauce used in a
ask a Dietitian for help creating
chili recipe), include all the ingredients from the other recipes (e.g. freshly made
healthier options.
tomato sauce) that are found in the ‘Key Sources of Sodium’ and ‘Key Sources of
Fat’ sections in your calculations.

Reducing Sodium
Sodium
When your recipe includes any of the ingredients below, follow the numbered
instructions. Otherwise, move on to ‘Providing protein’.
Scoring tip: To reduce the sodium
Key Sources of Sodium
in your recipe use unseasoned
• Salt whole cuts of meat. If using cheese,
• Prepackaged sauces, margarine, condiments or spice mixes (e.g. steak spice) use small amounts. Load pizza with
• Prepackaged stock, broth, soup or powdered soup mix vegetables and skip the processed
•C  anned tomatoes, tomato paste or tomato sauce (don’t count ‘no added meats. Try cooked whole meats
salt’ tomatoes) such as chicken breast, lean ground
• Cheese meat (drained) or shrimp on pizza
•S  easoned, cured, pickled or brined products (e.g. bacon, ham, sausage, or in sandwiches. Canned tuna
olives, pickles) or salmon, egg, chickpea curry
• Canned beans, lentils or vegetables or house made bean spreads are
• Prepackaged breaded, battered or sauced meat, poultry or fish other lower sodium options for
• Bread, buns, pitas, tortillas, roti or other bread products sandwiches.
• Pizza crust or dough
Calculate sodium in your recipe
1. If you add salt to your recipe (any kind including seasoning salt):
• Multiply the number of ml of salt in your recipe by 475 to get the
amount of sodium (in mg) it contributes to your recipe
(e.g. 1 tsp = 5 ml x 475 = 2375 mg)
2. For the remaining key sources of sodium:
• Look at the Nutrition Facts table to see how much sodium (in mg) is in a serving
• Compare the serving size at the top of the Nutrition Facts table to the
For more information contact
amount in your recipe and use this to calculate how much sodium the
HealthLink BC – Dial 8-1-1
ingredient contributes to your recipe

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 27

 Mixed Entrées, Sandwiches, Wraps, Pitas, Burgers and Pizza

Sodium Reducing sodium (cont.) Does your recipe have 900

3. Add up the sodium that each product contributes to the recipe mg or less of sodium per
4. If salt is added to pasta water include an extra 200 mg of sodium for every serving sold?
100 g of raw pasta that is cooked Yes No
5. Divide this result by the number of servings your recipe serves

Providing protein
Protein Does your recipe have at least one
protein-rich ingredient such as meat,
Scoring tips: Add plant-based protein to your recipe with fish, poultry, beans, lentils, chickpeas,
beans, lentils and tofu. Replace some or all of the meat eggs, tofu, nuts, seeds or cheese?
with legumes or tofu in recipes such as shepherd’s pie,
curry, stirfry and casseroles.
Yes No

Using small amounts of fat

Fat Is your recipe cooked in a
method other than deep fat
frying?

Yes No

Is the fat drained off ground

meat after cooking? (If you
are not using ground meat,
check ‘yes’)

Yes No

For more information contact HealthLink BC – Dial 8-1-1

28 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 Mixed Entrées, Sandwiches, Wraps, Pitas, Burgers and Pizza

Fat Using small amounts of fat (cont.) Does your recipe have 17 g of
When your recipe includes any of the ingredients below, follow the numbered fat or less per serving sold?
instructions.
Yes No
Key Sources of Fat
• Vegetable oil • Butter or margarine
• Salad dressing • Mayonnaise
• Cheese • Sour Cream
• Cream • Cream Cheese
• Pesto • Chips or prepackaged crispy noodles
Calculate fat in your recipe
1. For each ingredient above:
• Look at the product’s food label and see how much fat (in g) is in a
serving
• Compare the serving size at the top of the food label to the amount in
your recipe and use this to calculate how much fat is in the amount you
use
2. Add up the fat that each product contributes to the recipe
3. Divide this result by the number of servings your recipe serves

Scoring tips: Reduce the fat in your recipe by only using small
amounts of oil when stir-frying. Add buttermilk instead of cream,
sour cream or butter to mashed potatoes. Serve fresh salsas instead
of creamy sauces. This works well with fish and chicken dishes. Add
puréed squash to macaroni and cheese for added flavour, creaminess
and nutrition.

For more information contact HealthLink BC – Dial 8-1-1

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 29

 The Checklist: Scoring Freshly Made Food and Beverages
Side Dishes

Answer each of the bolded

This category is for scoring non-dessert dishes that have core ingredients from 2 or questions in this category
more food groups from Canada’s Food Guide, are NOT served as the main part of a and select ‘Yes’ or ‘No’.
meal and don’t fit in the single food categories.
• All ‘Yes’ checkmarks = the recipe
Examples: broccoli and cauliflower gratin, greek salad, pasta salad is scored as Sell
• Any ‘No’ checkmarks = the recipe
Note: If you are heating a prepackaged product and not adding any other
is scored as Do Not Sell
ingredients to it, score it using the Nutrient Criteria.
If your recipe is Do Not Sell, use
If your recipe contains other recipes (e.g. freshly made tomato sauce used in a pasta the scoring tips or dial 8-1-1 to
recipe), include all the ingredients from the other recipes (e.g. freshly made tomato ask a Dietitian for help creating
sauce) that are found in the ‘Key Sources of Sodium’ and ‘Key Sources of Fat’ healthier options.
sections in your calculations.

Reducing sodium
Sodium
When your recipe includes any of the ingredients below, follow the numbered
instructions. Otherwise, move on to ‘Using small amounts of fat’.
Scoring tips: Reduce the sodium
Key Sources of Sodium in your recipe by using fresh herbs
• Salt and dried spices to add flavour to
• Prepackaged sauces, margarine, condiments or spice mixes (e.g. steak spice) dishes. Replace salty sauces such
• Prepackaged stock, broth, soup or powdered soup mix as soy, hoisin and fish sauce with
•C  anned tomatoes, tomato paste or tomato sauce (don’t count ‘no added lower sodium versions or use less
salt’ tomatoes) of them.
• Cheese
•S  easoned, cured, pickled or brined products (e.g. bacon, ham, sausage,
olives, pickles)
• Bread and bread products
• Canned beans, lentils or vegetables
• Prepackaged breaded, battered or sauced meat, poultry or fish
Calculate sodium in your recipe
1. If you add salt to your recipe (any kind including seasoning salt):
• Multiply the number of ml of salt in your recipe by 475 to get the
amount of sodium (in mg) it contributes to your recipe
(e.g. 1 tsp = 5 ml x 475 = 2375 mg)
2. For the remaining key sources of sodium:
• Look at the Nutrition Facts table to see how much sodium (in mg) is in
a serving
• Compare the serving size at the top of the Nutrition Facts table to the
For more information contact
amount in your recipe and use this to calculate how much sodium the
HealthLink BC – Dial 8-1-1
ingredient contributes to your recipe

30 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 Side Dishes

Reducing sodium (cont.)

Sodium Does your recipe have 450
3. Add up the sodium that each product contributes to the recipe mg or less of sodium per
4. If salt is added to pasta water include an extra 200 mg of sodium for every serving sold?
100 g of raw pasta that is cooked
Yes No
5. Divide this result by the number of servings your recipe serves

Using small amounts of fat

Fat Is your recipe cooked in a
When your recipe includes any of the ingredients below, follow the method other than deep fat
numbered instructions.
frying?
Key Sources of Fat
Yes No
• Vegetable oil • Butter or margarine
• Salad dressing • Mayonnaise
• Cheese • Sour Cream
• Cream • Cream Cheese
• Pesto • Chips or prepackaged crispy noodles
Is the fat drained off ground meat
Calculate fat in your recipe after cooking? (If you are not using
1. For each ingredient above: ground meat, check ‘Yes’)
• Look at the product’s food label and see how much fat (in g) is
in a serving Yes No
• Compare the serving size at the top of the food label to the
amount in your recipe and use this to calculate how much
sodium is in the amount you use
2. Add up the fat that each product contributes to the recipe
Does your recipe have 8 g of
3. Divide this result by the number of servings your recipe serves fat or less per serving sold?

Scoring tip: Reduce the fat in your recipe by using only Yes No
small amounts of oil when stir-frying. If using cheese, use
small amounts.

For more information contact

HealthLink BC – Dial 8-1-1

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 31

 The Checklist: Scoring Freshly Made Food and Beverages
Soup

Answer each of the bolded

This category is for scoring recipes for soup that is served as a side dish or snack. questions in this category
Examples: tomato soup, vegetable soup, noodle soup, squash soup and select ‘Yes’ or ‘No’.

• All ‘Yes’ checkmarks = the recipe

If your recipe is served as the main part of a meal, score it under ‘Mixed Entrées,
is scored as Sell
Sandwiches, Wraps, Pitas, Burgers and Pizza’.
• Any ‘No’ checkmarks = the recipe
Note: If you are only adding water to reconstitute a powdered soup mix and are is scored as Do Not Sell
not adding other ingredients to the product, use the Nutrient Criteria to score the
If your recipe is Do Not Sell, use
product.
the scoring tips or dial 8-1-1 to
ask a Dietitian for help creating
healthier options.

Reducing sodium
Sodium Does your recipe have 500
When your recipe includes any of the ingredients below, follow the numbered mg of sodium or less per
instructions. Otherwise, move on to ‘Using small amounts of fat’. serving sold?
Key Sources of Sodium
Yes No
• Salt
• Prepackaged sauces, margarine, condiments or spice mixes (e.g. steak spice)
• Prepackaged stock, broth, soup or powdered soup mix
•C  anned tomatoes, tomato paste or tomato sauce (don’t count ‘no added salt’
tomatoes)
• Cheese
• Canned beans, lentils or vegetables
Scoring tips: Reduce the sodium
•S  easoned, cured, pickled or brined products (e.g. bacon, ham, sausage, olives,
in your recipe by using low
pickles)
sodium stock bases. Try using
Calculate sodium in your recipe ½ the amount of stock base the
1. If you add salt to your recipe (any kind including seasoning salt): recipe calls for. Try adding canned
• Multiply the number of ml of salt in your recipe by 475 to get the pumpkin to soup for added flavour
amount of sodium (in mg) it contributes to your recipe and nutrients. Use no added salt
(e.g. 1 tsp = 5 ml x 475 = 2375 mg) tomato sauce or use no added salt
tomatoes for lower sodium options.
2. For the remaining key sources of sodium:
Add fresh herbs to soup just before
• Look at the Nutrition Facts table to see how much sodium (in mg) is in a serving
serving to enhance flavour.
• Compare the serving size at the top of the Nutrition Facts table to the
amount in your recipe and use this to calculate how much sodium the
ingredient contributes to your recipe
3. Add up the sodium that each product contributes to the recipe For more information contact
HealthLink BC – Dial 8-1-1
4. Divide this result by the number of servings your recipe serves

32 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 Soup

Fat Using small amounts of fat Does your recipe have 7 g of

When your recipe includes any of the ingredients below, follow the numbered fat or less per serving sold?
instructions.
Yes No
Key Sources of Fat
• Vegetable oil • Margarine
• Butter • Cream
• Sour cream • Cream cheese
• Cheese
Calculate fat in your recipe
1. For each ingredient above:
• L ook at the product’s food label and see how much fat (in g) is in a serving
•C  ompare the serving size at the top of the food label to the amount in
your recipe and use this to calculate how much sodium is in the amount
you use
2. Add up the fat that each product contributes to the recipe
3. Divide this result by the number of servings your recipe serves

Scoring tips: Reduce the fat in your recipe by using milk, fortified
milk (4 parts skim milk to 1 part skim milk powder), or equal parts of
low fat milk and evaporated milk instead of cream in your soups. Add
potato and lots of vegetables to thicken broth-based soups. Blend
them with a bit of milk once cooked to make them smooth.

For more information contact

HealthLink BC – Dial 8-1-1

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 33

 The Checklist: Scoring Freshly Made Food and Beverages
Side Sauces and Dips

Answer each of the bolded

This category is for scoring recipes for freshly made sauces or dips that are served questions in this category
on the side. and select ‘Yes’ or ‘No’.
Examples: peanut satay dip, hummus, spinach dip, house made salad dressing • All ‘Yes’ checkmarks = the recipe
served on the side is scored as Sell
• Any ‘No’ checkmarks = the recipe
If a sauce is served on top of food or is mixed into a dish, score the sauce together
is scored as Do Not Sell
with the food it will accompany, in the category that the food it will accompany
falls into. If your recipe is Do Not Sell, use
the scoring tips or dial 8-1-1 to
ask a Dietitian for help creating
healthier options.

Sodium Reducing sodium

Does your recipe have 200
If your recipe includes any of the ingredients below, follow the numbered mg or less of sodium per
instructions. Otherwise, move on to ‘Reducing sugar’.
serving sold?
Key Sources of Sodium
Yes No
• Salt
• Prepackaged sauces, margarine, condiments or spice mixes (e.g. steak spice)
• Prepackaged stock, broth, soup or powdered soup mix
• Canned tomatoes, tomato paste or tomato sauce (don’t count ‘no added
salt’ tomatoes)
• Cheese
• Canned beans, lentils or vegetables
• Seasoned, cured, pickled or brined products (e.g. bacon, ham, sausage,
Scoring tip: Reduce the sodium in
olives, pickles)
your recipe by emphasizing herbs,
Calculate sodium in your recipe lemon juice, vinegars, spices, garlic,
1. If you add salt to your recipe (any kind including seasoning salt): ginger and other flavourings rather
• Multiply the number of ml of salt in your recipe by 475 to get the amount of than salty bottled sauces.
sodium (in mg) it contributes to your recipe (e.g. 1 tsp = 5 ml x 475 = 2375 mg)
2. For the remaining key sources of sodium:
• Look at the Nutrition Facts table to see how much sodium (in mg) is in a serving
•C  ompare the serving size at the top of the Nutrition Facts table to the
amount in your recipe and use this to calculate how much sodium the
ingredient contributes to your recipe
3. Add up the sodium that each product contributes to the recipe For more information contact
4. Divide this result by the number of servings your recipe serves
HealthLink BC – Dial 8-1-1

34 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 Side Sauces and Dips

Sugars Reducing sugar Does your recipe have 10 ml or less of

added sugars per serving sold (includes
all sugars, honey, molasses and syrup)?

Yes No

Fat Using small amounts of fat Does your recipe have 10 g of

When your recipe includes any of the ingredients below, follow the numbered fat or less per serving sold?
instructions.
Yes No
Key Sources of Fat
• Vegetable oil • Margarine
• Butter • Mayonnaise
• Salad dressing • Cream
• Sour cream • Cream cheese
• Cheese
Calculate fat in your recipe
1. For each ingredient above:
• L ook at the product’s food label and see how much fat (in g) is in a serving
•C  ompare the serving size at the top of the food label to the amount in
your recipe and use this to calculate how much sodium is in the amount
you use
2. Add up the fat that each product contributes to the recipe
3. Divide this result by the number of servings your recipe serves

Scoring tips: Reduce the fat in your recipe by using plain yogurt as
a base for salad dressings and spreads. Use greek yogurt or make
yogurt cheese and use it instead of cream cheese or sour cream. (To
make yogurt cheese: drain plain yogurt through cheesecloth or a
coffee filter, overnight in the refrigerator).

For more information contact

HealthLink BC – Dial 8-1-1

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 35

 The Checklist: Scoring Freshly Made Food and Beverages
Beverages

This category is for scoring freshly made beverages. Answer each of the bolded questions in
this category and select ‘Yes’ or ‘No’.
Examples: smoothies, freshly squeezed juices, decaffeinated coffee
and tea-based beverages • All ‘Yes’ checkmarks = the recipe is
scored as Sell
Note: If you are using a prepackaged product and not adding any other
• Any ‘No’ checkmarks = the recipe is
ingredients to it, score it using the Nutrient Criteria.
scored as Do Not Sell

If your recipe is Do Not Sell, use the

scoring tips or dial 8-1-1 to ask a Dietitian
for help creating healthier options.

Portion Serving healthy portion sizes

Sizes Is the serving size 250 ml or less for Elementary schools
1. For beverages with milk, soy beverage or yogurt as or 500 ml or less for Middle/Secondary schools?
the main ingredient:
Yes No

2. For all beverages with juice as the main ingredient: Is the serving size 250 ml or less for Elementary schools
or 360 ml or less for Middle/Secondary schools?

Yes No

3. For all other beverages: Is the serving size 600 ml or less?

Yes No

For more information contact HealthLink BC – Dial 8-1-1

36 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 Beverages

Using healthier prepackaged products

Products Do all remaining ingredients in your recipe (excluding
Fruit (fresh or frozen), 100% juice, plain milk, plain spices and sugar) meet the Nutrient Criteria for Sell
soy beverages, skim milk powder and plain yogurt
Sometimes or Sell Most?
are all Sell Most ingredients and do not need to be
scored. Yes No

Reducing sugar Does your recipe have 10 ml or less of added

Sugars
sugar (includes honey, syrups and fruit juice
1. If your recipe is made with only unsweetened ingredients and
contains no juice: concentrate) per 250 ml serving (1 cup)?

Yes No

OR
2. If your recipe is made with sweetened ingredients or is made Does your recipe have no added sugar (includes
with juice: honey, syrups and fruit juice concentrate)?
Scoring tips: Many flavoured yogurts are high in sugar Yes No
and score as Do Not Sell. Use plain yogurt and add fruit
to your recipe instead.

Sugar Sugar substitutes Is your recipe free of sugar substitutes? (In secondary schools
Subs. sugar substitutes use is permitted so check ‘Yes’).

Yes No

Caffeine Is your recipe free of black tea, green tea and caffeinated coffee?
Caffeine
Yes No

For more information contact HealthLink BC – Dial 8-1-1

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 37

 N utrien t C ri t eria
The Nutrient Criteria are the minimum nutrition standards defined in the
Guidelines. Prepackaged food and beverages with an ingredient list and
Nutrition Facts table can be scored with the Nutrient Criteria.

How to Use the Nutrient Criteria

SCORING 1. Use the A-Z Food and Beverage List to determine which category to score your

PREPACKAGED product in. Skip to the category, read the description and look at the example food
and beverages in that group. If it doesn’t fit, try another category or call 8-1-1 to
FOOD & get free help from a Registered Dietitian at HealthLink BC. Some food may fit into
more than one category. Choose the category where your food scores the best.
BEVERAGES
2. Once you have selected the appropriate category, compare the information in the
Nutrition Facts table and ingredient list on the package with the Nutrient Criteria. The
standards are per portion size sold, unless otherwise indicated. Your food or beverage

For more information contact will score as Sell Most, Sell Sometimes, or Do Not Sell. For help with using the Nutrition
HealthLink BC – Dial 8-1-1 Facts table and ingredient list on prepackaged food go to Appendix B.

38 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

A-Z Food and Beverage List
Scoring tip: Your prepackaged food or
Food or Beverage Food Category Page beverage may have already been scored
on the Brand Name Food List. If it is not
Almond beverage, fortified Milk and Alternative-Based Beverages 52 already on the Brand Name Food List
you can have a Registered Dietitian score
Almonds, roasted, seasoned Meat and Alternatives 50
your food and add it to the list by using
Applesauce Vegetables and Fruit 46 the online ‘submit an item’ feature. Call
8-1-1 to get free help from a Registered
Bagels Grain Products 47
Dietitian at HealthLink BC.
Banana bread Grain Products 47

Bannock Grain Products 47

Beans, any variety Meat and Alternatives 50

Beans & rice, as a side Side Dishes 55

Bean salad, as a side Side Dishes 55

Beef (fresh, frozen, seasoned) Meat and Alternatives 50

Beef jerky Meat and Alternatives 50

Biscuits Grain Products 47

Bread Grain Products 47

Breaded chicken Meat and Alternatives 50

Breaded fish Meat and Alternatives 50

Breakfast bagels Mixed Entrees 54

Breakfast links or sausage Meat and Alternatives 50

Broccoli with cheese sauce Side Dishes 55

Brownies Grain Products 47

Bulgur Grain Products 47

Buns Grain Products 47

Burger patties Meat and Alternatives 50

Burrito Mixed Entrees 54

Butter Condiments, Dressings, Dips and Spreads 58

Cakes Grain Products 47

Candy Confectionery 59

Casseroles Mixed Entrees 54

Cauliflower with cheese sauce Side Dishes 55

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 39

 Food or Beverage Food Category Page

Cereal bars (e.g. rice krispie Snack Bars and Trail Mixes 57
squares)

Cereal, cold, prepackaged Prepackaged Hot and Cold Breakfast Cereals 48

Cereal, hot, instant, prepackaged Prepackaged Hot and Cold Breakfast Cereals 48

Chapatti Grain Products 47

Cheese Milk and Alternative-Based Food 49

Chicken (breaded, fresh, Meat and Alternatives 50

frozen, seasoned)

Chicken noodle soup Soups 56

Chili Mixed Entrees 54

Chocolate bars Confectionery 59

Chocolate milk Milk and Alternative-Based Beverages 52

Cinnamon buns Grain Products 47

Coconut water or juice Vegetable and Fruit Juices 51

Coffee Other Beverages 53

Cookies Grain Products 47

Corn chips Grain Products 47

Couscous Grain Products 47

Crackers Grain Products 47

Cream cheese Condiments, Dressings, Dips and Spreads 58

Cream of vegetable soup Soups 56

Croissants Grain Products 47

Curry Mixed Entrees 54

Custard Milk and Alternative-Based Food 49

Danishes Grain Products 47

Deli meats Meat and Alternatives 50

Doughnuts Grain Products 47

Dried fruit Vegetables and Fruit 46

Edamame (soybeans), seasoned Meat and Alternatives 50

Electrolyte replacement drinks Other Beverages 53

Energy bars Snack Bars and Trail Mixes 57

40 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Food or Beverage Food Category Page

Energy drinks Other Beverages 53

English muffins Grain Products 47

Falafel (i.e. balls made with chick Meat and Alternatives 50

peas and fava beans)

Fish (breaded, canned, fresh, Meat and Alternatives 50

frozen, seasoned)

Freezies, non-fruit juice based Confectionery 59

Freezies, fruit juice based Vegetable and Fruit Juices 51

French fries Vegetables and Fruit 46

Frozen fruit bars Vegetables and Fruit 46

Frozen soy-based desserts Milk and Alternative-Based Food 49

Frozen yogurt Milk and Alternative-Based Food 49

Fruit (canned, dried, fresh, frozen) Vegetables and Fruit 46

Fruit bars Snack Bars and Trail Mixes 57

Fruit & nut bars Snack Bars and Trail Mixes 57

Fruit chips Vegetables and Fruit 46

Fruit cups Vegetables and Fruit 46

Fruit flavoured beverages Other Beverages 53

Fruit gummies Vegetables and Fruit 46

Fruit juice (100% fruit) Vegetable and Fruit Juices 51

Fruit smoothies with milk or yogurt Milk and Alternative-Based Beverages 52

Granola Prepackaged Hot and Cold Breakfast Cereals 48

Granola bars Snack Bars and Trail Mixes 57

Gravy Condiments, Dressings, Dips and Spreads 58

Greek salad, as a side Side Dishes 55

Gum Confectionery 59

Hamburgers Meat and Alternatives 50

Hash browns (i.e. fried potato) Vegetables and Fruit 46

Hot chocolate made with milk, Milk and Alternative-Based Beverages 52

milk ingredients or plant-based
beverages.

Hot dog wiener Meat and Alternatives 50

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 41

 Food or Beverage Food Category Page

Hummus Condiments, Dressings, Dips and Spreads 58

Ice cream Milk and Alternative-Based Food 49

Iced tea Other Beverages 53

Instant cream of rice Prepackaged Hot and Cold Breakfast Cereals 48

Instant cream of wheat Prepackaged Hot and Cold Breakfast Cereals 48

Instant oatmeal Prepackaged Hot and Cold Breakfast Cereals 48

Jams & jellies, served on the side Condiments, Dressings, Dips and Spreads 58

Jamaican patties Mixed Entrees 54

Jello Confectionery 59

Juice, 100% fruit, vegetable or blend Vegetable and Fruit Juices 51

Juice, fruit-flavoured, punch, drink Other Beverages 53

Ketchup, served on the side Condiments, Dressings, Dips and Spreads 58

Lasagna Mixed Entrees 54

Legumes (peas, beans, lentils, Meat and Alternatives 50

soybeans)

Lemonade Other Beverages 53

Luncheon meat Meat and Alternatives 50

Macaroni & cheese Mixed Entrees 54

Margarine, served on the side Condiments, Dressings, Dips and Spreads 58

Mashed potato Vegetables and Fruit 46

Mayonnaise, served on the side Condiments, Dressings, Dips and Spreads 58

Meal replacement bars Snack Bars and Trail Mixes 57

Meatballs Meat and Alternatives 50

Meatloaf Meat and Alternatives 50

Milk, plain & flavoured Milk and Alternative-Based Beverages 52

Milkshakes Milk and Alternative-Based Beverages 52

Muffins Grain Products 47

Naan bread Grain Products 47

Noodles, in a cup with broth Soups 56

Noodles, seasoned Grain Products 47

Noodle soup Soups 56

42 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Food or Beverage Food Category Page

Nuts (plain, seasoned, sugared) Meat and Alternatives 50

Oatmeal, prepackaged, ready-to-eat Prepackaged Hot and Cold Breakfast Cereals 48

Pancakes Grain Products 47

Pasta with tomato, cream or Mixed Entrees 54

cheese sauce

Pasta salad, side Side Dishes 55

Pasta sauce, cream or milk-based Condiments, Dressings, Dips and Spreads 58

Pasta sauce, tomato-based Vegetables and Fruit 46

Pastries Grain Products 47

Peanuts (plain, roasted, seasoned) Meat and Alternatives 50

Pepperoni stick Meat and Alternatives 50

Pickles Condiments, Dressings, Dips and Spreads 58

Pies & tarts Grain Products 47

Pita bread Grain Products 47

Pita chips Grain Products 47

Pizza Mixed Entrees 54

Pizza dough or crust Grain Products 47

Pizza sauce, tomato-based Vegetables and Fruit 46

Pop Other Beverages 53

Popcorn (plain, flavoured or Grain Products 47

seasoned)

Popsicle, fruit based Vegetables and Fruit 46

Popsicles, fruit juice based Vegetable and Fruit Juices 51

Popsicle, non-fruit based Confectionery 59

Pot pie Mixed Entrees 54

Potato chips Vegetables and Fruit 46

Potatoes (fresh, frozen, fried, Vegetables and Fruit 46

roasted, seasoned)

Pretzels Grain Products 47

Pudding Milk and Alternative-Based Food 49

Quiche Mixed Entrees 54

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 43

 Food or Beverage Food Category Page

Quinoa salad, as a side Side Dishes 55

Rice (plain, seasoned) Grain Products 47

Rice beverage, fortified Milk and Alternative-Based Beverages 52

Rice cakes Grain Products 47

Roti Grain Products 47

Salad dressing, served on the side Condiments, Dressings, Dips and Spreads 58

Salad, vegetables and dressing only Vegetables and Fruit 46

Salad, vegetables with grains, side Side Dishes 55

Salad, vegetables with grains and Mixed Entrees 54

meat or alternative, meal-size

Salsa, served on the side Condiments, Dressings, Dips and Spreads 58

Sandwiches Mixed Entrees 54

Sausages Meat and Alternatives 50

Scalloped potatoes Side Dishes 55

Scones Grain Products 47

Seeds (plain, seasoned, sugared) Meat and Alternatives 50

Smoothies (with milk ingredients) Milk and Alternative-Based Beverages 52

Smoothies (with fruit & Vegetable and Fruit Juices 51

vegetable ingredients)

Soft drinks Other Beverages 53

Soup, hearty, meal-sized Mixed Entrees 54

Soup, vegetable-based soups Soups 56

served as a side dish (e.g. cream
of asparagus, cream of carrot,
lentil, etc)

Soy beverage, fortified Milk and Alternative-Based Beverages 52

Soy sauce, served on the side Condiments, Dressings, Dips and Spreads 58

Spaghetti with meatballs Mixed Entrees 54

Sports bars Snack Bars and Trail Mixes 57

Sports drinks Other Beverages 53

Stew Mixed Entrees 54

Stir fry, vegetable only Vegetables and Fruit 46

44 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Food or Beverage Food Category Page

Stir fry, vegetables with meat Mixed Entrees 54

or alternative

Sushi Mixed Entrees 54

Taco shell Grain Products 47

Tea Other Beverages 53

Tempeh Meat and Alternatives 50

Toaster pastries Grain Products 47

Tofu (plain, seasoned, dessert-style) Meat and Alternatives 50

Tomatoes, canned Vegetables and Fruit 46

Tomato juice Vegetable and Fruit Juices 51

Tomato sauce, canned or jarred Vegetables and Fruit 46

Tomato soup Soups 56

Tortilla chips Grain Products 47

Tortilla wrap Grain Products 47

Trail mix Snack Bars and Trail Mixes 57

Turkey (fresh, frozen, breaded, Meat and Alternatives 50

seasoned)

Vegetable chips Vegetables and Fruit 46

Vegetable juice cocktail Vegetable and Fruit Juices 51

Vegetable salads Vegetables and Fruit 46

Vegetable soup Soups 56

Vegetarian burger patties, ground Meat and Alternatives 50

round, meatballs

Vitamin enhanced water Other Beverages 53

Waffles Grain Products 47

Water (plain, flavoured, still, Other Beverages 53

sparkling)

Wieners (beef, pork, chicken or Other Beverages 53

turkey)

Wraps (sandwich-style) Mixed Entrees 54

Yogurt (plain, flavoured, frozen) Milk and Alternative-Based Food 49

Yogurt drinks Milk and Alternative-Based Beverages 52

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 45

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Vegetables and Fruit

Food in this category has a fruit or vegetable as the first ingredient (not including water).

• Juice and concentrated fruit juice are scored in the ‘Vegetable and Fruit Juice’
beverage category.

Examples of Food Scored in this Category:

Applesauce, dried seaweed, dried fruit, french fries, frozen fruit bars, fruit cups, fruit
gummies, fruit or vegetable chips, hash browns, mashed potatoes, roasted potatoes,
vegetable-only salad with dressing, vegetable-only stir fry.

All fresh and unprocessed vegetables and fruit score as Sell Most.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Fat 5 g or less More than 5 g

Trans Fat 5% or less of total fat More than 5% of total fat

Sodium 140 mg or less 300 mg or less More than 300 mg

Sugars 20 g or less 30 g or less More than 30 g

Sugar Ingredients First ingredient may not be a sugar First ingredient may not be a sugar First ingredient is a sugar

Sugar Substitutes NO Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except
Secondary Schools in Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’

listed in ingredient list and amount
not indicated on label

Additional NO cautionary statements and NO specific quantity of botanical Food label has a cautionary
Ingredients ingredients listed on the label statement or a specific quantity
of botanical ingredients listed on
the label

46 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Grain Products

Food in this category has a grain listed as the first or second ingredient (not including water).
Some examples of grain ingredients include flour, oats, barley, rice and bran.

• Granola bars and cereal bars are scored in the ‘Snack Bars and Trail Mixes’ category.

• Cereals are scored in the ‘Prepackaged Hot and Cold Breakfast Cereals’ category.

Examples of Food Scored in this Category:

Bagels, bread, buns, cakes, chapatti, cookies, crackers, doughnuts, english muffins,
loaves, muffins, naan, pancakes, pita bread, pizza crust, pretzels, rice cakes, seasoned
or sauced noodles, pasta or rice, toaster pastries, tortilla chips, tortilla wraps, waffles.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Whole Grain First ingredient must be a whole No whole grain criteria No whole grain criteria
grain (not including water, fruit
or vegetable)

Fat 5 g or less 7 g or less More than 7 g

Saturated Fat 3 g or less More than 3 g

Trans Fat 5% or less of total fat More than 5% of total fat

Sodium 350 mg or less 450 mg or less More than 450 mg

Sugars 6 g or less 16 g or less More than 16 g

*If fruit is the first or second *If fruit is the first or second *If fruit is the first or second ingredient
ingredient may have up to 14 g sugar ingredient may have up to 20 g sugar product has more than 20 g of sugar.

Sugar Ingredients First ingredient may not be a sugar First ingredient may not be a sugar First ingredient is a sugar

Sugar Substitutes NO Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except
Secondary Schools in Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’

listed in ingredient list and amount
not indicated on label

Additional NO cautionary statements and NO specific quantity of botanical Food label has a cautionary statement
Ingredients ingredients listed on the label or a specific quantity of botanical
ingredients listed on the label

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 47

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Prepackaged Hot and Cold Breakfast Cereals

Food in this category includes prepackaged cold breakfast cereals or prepackaged hot
cereal mixes.

Examples of Food Scored in this Category:

Ready-to-eat cold cereals, instant cream of rice, instant cream of wheat, instant oatmeal.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Whole Grain First ingredient must be a whole No whole grain criteria No whole grain criteria
grain (not including water or fruit)

Fat 5 g or less 7 g or less More than 7 g

Saturated Fat 3 g or less More than 3 g

Trans Fat 5% or less of total fat More than 5% of total fat

Sodium 200 mg or less 300 mg or less More than 300 mg

Sugars 6 g or less 16 g or less More than 16 g

*If fruit is the first or second *If fruit is the first or second *If fruit is the first or second ingredient
ingredient may have up to 14 g sugar ingredient may have up to 20 g sugar product has more than 20 g of sugar.

Sugar Ingredients First ingredient may not be a sugar First ingredient may not be a sugar First ingredient is a sugar

Sugar Substitutes NO Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except
Secondary Schools in Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’

listed in ingredient list and amount
not indicated on label

Additional NO cautionary statements and NO specific quantity of botanical Food label has a cautionary
Ingredients ingredients listed on the label statement or a specific quantity
of botanical ingredients listed on
the label

48 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Milk and Alternative-Based Food

Food in this category has milk or milk ingredients as the first ingredient. Some examples
of milk ingredients include cream, evaporated milk, milk, modified milk ingredients, milk
solids, skim milk powder, whey. Fortified plant based yogurts and cheeses are also scored
in this group.

Examples of Food Scored in this Category:

Cheese, custard, frozen soy-based desserts, frozen yogurt, gelato, ice cream,
pudding, yogurt.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Fat 15 g or less More than 15 g

Trans Fat 5% or less of total fat More than 5% of total fat

Sodium 350 mg or less 450 mg or less More than 450 mg

Sugars 13 g or less 20 g or less More than 20 g

Calcium 10% DV or more 5% DV or more Less than 5% DV

Sugar Substitutes NO Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except
Secondary Schools in Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’

listed in ingredient list and amount
not indicated on label

Additional NO cautionary statements and NO specific quantity of botanical Food label has a cautionary statement
Ingredients ingredients listed on the label or a specific quantity of botanical
ingredients listed on the label

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 49

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Meat and Alternatives

Food in this group has a meat or alternative as the first or second ingredient.

• All protein bars and trail mixes (i.e. mixes of two or more of: fruit, nut/seed, or grains) are
scored in the ‘Snack Bars and Trail Mixes’ category.

Examples of Food Scored in this Category:

Breaded fish, burger patties, chicken fingers, hot dogs, luncheon meats, meatloaf, plain
or seasoned nuts, plain or seasoned seeds, sausages, seasoned chicken, seasoned tofu,
Swedish meatballs, tuna salad, veggie breakfast links, veggie burger patties.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Calories 250 calories or less 350 calories or less More than 350 calories

Fat 12 g or less (Peanut, nut and seed 16 g or less (Peanut, nut and seed More than 16 g
products are exempt from fat criteria) products are exempt from fat criteria)

Saturated Fat 5 g or less 7 g or less More than 7 g

Trans Fat 5% or less of total fat More than 5% of total fat

Sodium 250 mg or less 450 mg or less More than 450 mg

(Peanut, nut and seed products must (Peanut, nut and seed products must (Peanut, nut and seed products with
have 200 mg or less) have 300 mg or less) more than 300 mg)

Sugars 4 g or less 8 g or less More than 8 g

Protein 7 g or more 5g or more Less than 5 g

(Peanut, nut and seed products are (Peanut, nut and seed products are (Peanut, nut and seed products are
exempt from protein criteria) exempt from protein criteria) exempt from protein criteria)

Sugar NO Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except
Substitutes Secondary Schools in Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’ listed

in ingredient list and amount not
indicated on label

Additional NO cautionary statements and NO specific quantity of botanical ingredients Food label has a cautionary
Ingredients listed on the label statement or a specific quantity of
botanical ingredients listed on the
label

50 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Vegetable and Fruit Juices

Beverages in this category have a vegetable or fruit juice, or a vegetable or fruit puree as
the first ingredient (not including water).

Examples of Food Scored in this Category:

Frozen fruit juice/puree bars, fruit cocktails, fruit juice, fruit juice smoothies, fruit &
vegetable juice blends, tomato juice, vegetable juice.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Serving Size Elementary 250 ml or less Elementary More than 250 ml

Secondary/Middle Schools Secondary/Middle Schools

360 ml or less More than 360 ml

Fat 5 g or less More than 5 g

Trans Fat 5% or less of total fat More than 5% of total fat

Added Sugars No Added Sugars Added Sugars

(“concentrated fruit juice” is (“concentrated fruit juice” is
considered an added sugar if it considered an added sugar if it
is not preceded by water in the is not preceded by water in the
No juices fit in this category ingredient list) ingredient list)

Sodium 200 mg or less per 250ml More than 200 mg per 250ml

Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except

Secondary Schools in Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’

listed in ingredient list and amount
not indicated on label

Additional NO cautionary statements and Food label has a cautionary statement

Ingredients NO specific quantity of botanical or a specific quantity of botanical
ingredients listed on the label ingredients listed on the label

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 51

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Milk and Alternative Beverages

Beverages in this category have milk or milk ingredients listed as the first ingredient. Fortified
plant-based beverages are also scored in this group.

Examples of Food Scored in this Category:

Almond beverage, plain and flavoured milk, rice beverage, soy beverage, yogurt drinks.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Serving Size Elementary Schools 250 ml or less Elementary Schools More than 250 ml

Middle/Secondary Schools 500 ml or less Middle/Secondary Schools More

than 500 ml

Fat 5 g or less per 250 ml 10 g or less per 250 ml More than 10 g per 250 ml

Trans Fat 5% or less of total fat More than 5% of total fat

Sodium 150 mg or less per 250 ml 250 mg or less per 250 ml More than 250 mg per 250 ml

Sugars 13 g or less per 250 ml 20 g or less per 250 ml More than 20 g per 250 ml

Protein 6 g or more per 250 ml Less than 6 g per 250 ml No criteria

Calcium 30% DV or more per 250 ml 20% DV or more per 250 ml Less than 20% DV per 250 ml

Vitamin D 44% DV or more per 250 ml Less than 44% DV per 250 ml No criteria

Sugar Substitutes NO Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except in
Secondary Schools Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’ listed

in ingredient list and amount not
indicated on label

Additional NO cautionary statements and NO specific quantity of botanical Food label has a cautionary statement
Ingredients ingredients listed on the label or a specific quantity of botanical
ingredients listed on the label

52 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Other Beverages

Beverages in this category are non-juice, non-milk based drinks.

• Fortified plant-based beverages are scored in the ‘Milk and Alternative

Beverages’ category.

Examples of Food Scored in this Category:

Bottled water, flavoured water, fruit-flavoured drinks, iced tea, soft drinks, sparkling
water, sport/electrolyte drinks, vitamin-enhanced water.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Serving Size 600 ml or less More than 600 ml

Fat 3 g or less More than 3 g

Trans Fat 5% or less of total fat More than 5% of total fat

Sodium 200 mg or less per 250ml More than 200 mg per 250ml

Sugars 8 g or less More than 8 g

No beverage other than plain
Sugar Substitutes water (still or carbonated) fits in NO Sugar Substitutes except in Contains Sugar Substitutes except
this category. Secondary Schools in Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’

listed in ingredient list and amount
not indicated on label

Additional NO cautionary statements and Food label has a cautionary statement

Ingredients NO specific quantity of botanical or a specific quantity of botanical
ingredients listed on the label ingredients listed on the label

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 53

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Mixed Entrees

Food in this category contains core ingredients from two or more food groups and do not
fit into the single food categories. These foods are served as the main part of a meal. Hearty
soups such as minestrone and fish chowders served as the main part of a meal are scored in
this category. Smaller portions of these foods that are not served as the main part of a meal
should be scored in the ‘Side Dishes’ category.

Examples of Food Scored in this Category:

Breakfast bagels, burritos, chili, curries, lasagna, macaroni & cheese, meal-style salads,
pizza, samosas, sandwiches, spaghetti with meatballs, stews, stir fries, sushi, tofu with
noodles, tofu with noodles, wraps, chicken enchiladas, paella, shepherd’s pie, seafood
casserole, taco salad.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Whole Grain If first ingredient is a grain, the No whole grain criteria No whole grain criteria
grain must be a whole grain

Fat 17 g or less More than 17 g

Saturated Fat 5 g or less 8 g or less More than 8 g

Trans Fat 5% or less of total fat More than 5% of total fat

Sodium 700 mg or less 900 mg or less More than 900 mg

Sugars 24 g or less More than 24 g

Protein 10 g or more Less than 10 g

Sugar Substitutes NO Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except
Secondary Schools in Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’

listed in ingredient list and amount
not indicated on label

Additional NO cautionary statements and NO specific quantity of botanical Food label has a cautionary
Ingredients ingredients listed on the label statement or a specific quantity
of botanical ingredients listed on
the label

54 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Side Dishes

Food in this category contains ingredients from more than one food group. These foods
are sold in smaller portions and are not served as the main part of a meal.

Examples of Food Scored in this Category:

Beans and rice, bean salad, broccoli or cauliflower with cheese, Greek salad, green
salad with seeds or cheese, half-portion of a sandwich or wrap, noodle sides, quinoa
salad, rice pilaf, scalloped potatoes, vegetable casserole.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Whole Grain If first ingredient is a grain, the No whole grain criteria No whole grain criteria
grain must be a whole grain

Calories 300 calories or less More than 300 calories

Fat 8 g or less More than 8 g

Trans Fat 5% or less of total fat More than 5% of total fat

Sodium 350 mg or less 450 mg or less More than 450 mg

Sugars 12 g or less More than 12 g

Sugar Substitutes NO Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except
Secondary Schools in Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’

listed in ingredient list and amount
not indicated on label

Additional NO cautionary statements and NO specific quantity of botanical Food label has a cautionary statement
Ingredients ingredients listed on the label or a specific quantity of botanical
ingredients listed on the label

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 55

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Soups

Food in this category includes dry, canned and fresh soups.

• Hearty meal-style soups sold as the main part of a meal are scored in the ‘Mixed Entrees’
category.

Examples of Food Scored in this Category:

Chicken noodle soup, cream of vegetable soup, tomato soup, vegetable soup, wonton soup.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Fat 4 g or less 7 g or less More than 7 g

Saturated Fat 2 g or less 3 g or less More than 3 g

Trans Fat 5% or less of total fat More than 5% of total fat

Sodium 400 mg or less 500 mg or less More than 500 mg

Sugar Substitutes NO Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except in
Secondary Schools Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’ listed

in ingredient list and amount not
indicated on label

Additional NO cautionary statements and NO specific quantity of botanical Food label has a cautionary statement
Ingredients ingredients listed on the label or a specific quantity of botanical
ingredients listed on the label

56 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Snack Bars and Trail Mixes

Food in this category includes bar-type snacks and trail mixes.

• Trail mixes scored here include mixes of more than one of: fruit, nut/seed or grains.

• Nut and/or seed-only mixes (plain, sugared or seasoned) are scored in the ‘Meat and
Alternatives’ category.

Examples of Food Scored in this Category:

Cereal bars, fruit bars & leathers, fruit & nut bars, granola bars, meal replacement
bars, protein bars, sports bars.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Whole Grain If first ingredient is a grain, the No whole grain criteria No whole grain criteria
grain must be a whole grain

Calories 300 calories or less More than 300 calories

Fat 5 g or less 7 g or less More than 7 g

(If peanuts, nuts or seeds are the (If peanuts, nuts or seeds are the
first or second ingredient, it is first or second ingredient, it is
exempt from the fat criteria) exempt from the fat criteria)

Saturated Fat 3 g or less More than 3 g

Trans Fat 5% or less of total fat More than 5% of total fat

Sodium 200 mg or less 300 mg or less More than 300 mg

Sugars 6 g or less 16 g or less More than 16 g

*If fruit is the first or second ingredient *If fruit is the first or second ingredient *If fruit is the first or second ingredient
may have up to 20 g sugar. may have up to 30 g sugar. product has more than 30 g of sugar.

Sugar Ingredients First ingredient may not be a sugar First ingredient may not be a sugar First ingredient is a sugar

Sugar Substitutes NO Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except
Secondary Schools in Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’

listed in ingredient list and amount
not indicated on label

Additional NO cautionary statements and NO specific quantity of botanical Food label has a cautionary statement
Ingredients ingredients listed on the label or a specific quantity of botanical
ingredients listed on the label

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 57

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Condiments, Dressings, Dips and Spreads

Food in this category includes condiments, dressings, dips and spreads that are served on the
side with meals.

• When used as an ingredient in a food or beverage, score as a whole dish in the appropriate
food or beverage category.

Examples of Food Scored in this Category:

Barbeque sauce, butter, cream cheese, honey, ketchup, margarine, mayonnaise, salad
dressings, salsa, sour cream, soy sauce.

Does the prepackaged product meet the Nutrient Criteria?

All amounts are per portion size sold, unless indicated

Sell Most Sell Sometimes Do Not Sell

Fat 10 g or less More than 10 g

Trans Fat 5% or less of total fat More than 5% of total fat

(soft spreadable margarine and oil must have 2% or less of total fat) (soft spreadable margarine and oil must
have 2% or less of total fat)

Sodium 200 mg or less More than 200 mg

Sugars 8 g or less More than 8 mg

Sugar Substitutes NO Sugar Substitutes NO Sugar Substitutes except in Contains Sugar Substitutes except in
Secondary Schools Secondary Schools

Caffeine 15 mg or less More than 15 mg or ‘caffeine’ listed

in ingredient list and amount not
indicated on label

Additional NO cautionary statements and NO specific quantity of botanical Food label has a cautionary statement
Ingredients ingredients listed on the label or a specific quantity of botanical
ingredients listed on the label

58 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Confectionery (e.g. candies, chocolates, gum)

Food in this category does not contain a major ingredient from any of the four food
groups in Canada’s Food Guide.

• No candies, chocolates or sugar containing gum products are permitted for sale in
BC schools as they are high in sugar and/or fat and low in nutritional value.

• Only sugar-free gum can be sold in Secondary Schools if permitted by the school
administration.

Examples of Food Scored in this Category:

Candies, chewing gum, chocolate bars, gummies, gelatin desserts (e.g. jello),
licorice, popsicles and freezies if not prepared with fruit or fruit juice.

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 59

Nutrient Criteria: Scoring Prepackaged Food and Beverages
Natural Health Products
(e.g. vitamin and mineral-enhanced beverages)

Natural health products (NHPs) are not permitted for sale in BC schools. NHPs are
not regulated as food under Canada’s Food and Drug Regulations. They are similar to
medications in that they are intended to be consumed for specific conditions and in
limited doses.

Examples of NHPs:

• Some vitamin and mineral enhanced beverages

• Some protein powders

Currently many of the food and beverage products previously regulated as Natural
Health Products (e.g. caffeinated energy drinks, vitamin and mineral waters) are Three ways to identify a Natural
being transitioned into the Food and Drug Regulations. As part of this transition, Health Product:
Health Canada is collecting market and consumer use data on these products, 1. Look for a NPN/DIN-HM or EN
which will inform future amendments to the Food and Drug Regulations. These number on the package
amendments will set minimum and maximum amounts for added vitamins, minerals
2. Look for the words Recommended Dose,
and other active ingredients and establish labelling requirements for these types Medicinal Ingredients and Non-medicinal
of products. As a precautionary step, products that include any of the following Ingredients on the package.
pieces of information on the label are not permitted for sale in BC schools:
3. Search for the product in the Licensed
1. Cautionary or warning statements (e.g. “Do not consume more than ‘X’ servings Natural Health Products Database.

daily”, “Use ‘X’ servings maximum daily”, “Not recommended for children”).

2. A declared amount of a botanical or herbal ingredient (e.g. ‘X’ mg Energy

Blend, ginseng, gingko biloba, milk thistle, guarana seed extract, grape skin
extract, or Coenzyme Q10).

60 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 Fac t S heets

Table of Contents 62 Involving Everyone in 69 Boosting the Sales of

Implementing the Guidelines Nutritious Food in Schools

65 Stock Vending Machines and 71 Food Fundraiser Ideas for

Stores with Healthy Food and Schools
Beverages

73 Planning Healthy Cafeteria

67 Selling Food and Beverages at Menus
School Sporting Events

75 Making Bake Sales Delicious

and Nutritious

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 61

Guidelines for Food & Beverage Sales
Involving Everyone in Implementing
the Guidelines

Introduction

All members of the school community need to work together to build a healthy school that
supports healthy eating. A healthy school environment includes healthy eating. Students
can provide great ideas that can be included in the planning process. Involve students in
helping to decide which policies, actions and food and beverage options are best for their
school. Students, teachers, parents, administrators and food service providers can promote
and model healthy eating behaviours at school, during after school activities and at home.
Everyone can take action to promote healthy eating and implement the Guidelines for Food
and Beverage Sales in BC Schools.

Here are some examples of what these groups can do:

Students

Start a student advisory group. Advocate for healthy food and beverage choices in the cafeteria,
 
vending machines, school stores and at school events.

Voice your opinion. Participate in events such as taste testing of potential cafeteria recipes
 
for menu planning and filling out surveys about what healthy food should be available in the
schools and at events.

Raise awareness in your school about the impacts of marketing unhealthy food and beverages
 
to students.

For more information about how to take action and apply the Guidelines, check out these resources:
 

• Boosting the Sales of Nutritious Food in Schools

• Planning Healthy Cafeteria Menus

Parents

Get involved. Join a committee to support a healthy school nutrition policy and the implementation of the Guidelines in all
 
school food venues.

Assess your school. See where students may be exposed to marketing of unhealthy food or beverages. Consider ways your
 
school may restrict the influences of marketing.

62 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Involving Everyone in Implementing the Guidelines

Use the Checklist when preparing freshly made food to be sold at school events such as bake
 
sales. You can also use pre-scored recipes from Bake Better Bites and Tips and Recipes for
Quantity Cooking.

Involve students in food preparation for school events and talk to them about the four food
 
groups from Eating Well with Canada’s Food Guide.

For information on how to take action in implementing the Guidelines, see:

 

• Selling Food and Beverages at School Sporting Events

• Making Bake Sales Delicious and Nutritious

Teachers

Choose nutrition education strategies that are hands-on. Encourage students to work with
 
food service staff and food and beverage vendors on marketing healthier food as part of school
projects.

Use the Guidelines in class projects. For example, students can apply their math, writing and
 
business skills by evaluating and reporting on food and beverage items’ taste, price, appeal and
compliance with the Nutrient Criteria and Checklist.

Use a Comprehensive School Health approach to find opportunities for healthy eating across the
 
whole school

Teach students about healthy eating principles and growing, preparing and composting food.
 

Teach students about local food systems through Farm to School programs. Many resources
 
are already available to guide program start-up.

Encourage parents to refer to the Guidelines to support healthier choices when they are
 
participating in school events where food and beverages are sold such as sporting events, bake
sales and other school fundraising events.

Arrange for a nutrition workshop that incorporates the Guidelines as part of professional
 
development activities, such as the one offered through Action Schools! BC.

Engage a group of students to start a committee for healthy eating action in the school.
 

Advocate for the inclusion of healthy eating in school goals and policies.
 

Launch or participate in a Healthy Schools Network inquiry process.

 

For more information on how to take action in implementing the Guidelines, visit
 
www.healthlinkbc.ca/foodguidelines

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 63

 Involving Everyone in Implementing the Guidelines

School Administrators

Form a committee to develop and monitor healthy school policies. Include at least one
 
representative from each of the following groups: school administration, parents, students,
teachers, food service staff and school support staff.

Partner with the school board and district to promote the implementation of the Guidelines by
 
working with food and beverage vendors in your district.

Support school-wide nutrition education.

 

Consider building on the Guidelines to include other policies such restricting the marketing of
 
unhealthy food and beverages in your school.

Encourage and work with teachers to integrate nutrition education materials and the Guidelines
 
throughout the curriculum and in student school projects and presentations. Promote and
support the use of available teaching tools. Provide teachers with the time and resources to
learn and apply these tools in the classroom.

Integrate healthy eating into school goals or policies.

 

Participate in the BC School Fruit and Vegetable Nutritional Program, begin a Farm to School
 
program and register with Action Schools! BC.

Promote the Healthy Schools Network inquiry process to school staff.

 

Designate half of a Pro-D day to school-wide planning and discussion about supporting healthy eating.
 

Food Service Providers:

Provide a variety of healthy food that incorporates the four food groups from Eating Well with
 
Canada’s Food Guide. Make sure to reflect student preferences and cultural backgrounds.

Score food and beverages using the Guidelines. For freshly made food, use the Checklist to
 
score recipes and use the Nutrient Criteria to score prepackaged food.

Use recipes from Bake Better Bites and Tips and Recipes for Quantity Cooking to provide healthy
 
menu options.

Provide appropriate serving sizes and avoid “super sizing.”

 

Involve students and teachers in developing marketing techniques for new menu items.
 

Work with students and parents to select and evaluate menus. Use strategies such as taste
 
testing and client satisfaction surveys.

For more information on how to take action in implementing the Guidelines check out these resources:
 

• Boosting the Sales of Nutritious Food in Schools

• Planning Healthy Cafeteria Menus

64 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Guidelines for Food & Beverage Sales
Stock Vending Machines and Stores with
Healthy Food and Beverages

To help stock your vending machine or store with healthy food and beverage options, follow
the three S’s:

 Stock: Take stock and make a list of the products currently found in each of your
vending machines and school stores. Use the Scorecard feature of the Brand Name
Food List or an audit form such as the Food and Beverage Stock List.

 Score: To score the food and beverage products as Sell Most, Sell Sometimes and Do
Not Sell, use the Nutrient Criteria in the Guidelines or the Brand Name Food List.
Score vending machine and school store products for each machine and each school
store. Separate food scoring from beverage scoring.

 Strategize: At least 50% of food and beverages sold should come from the Sell Most
and up to 50% from the Sell Sometimes categories. Develop an implementation
plan to apply the Guidelines to your vending machine and school store sales.

Your actions can support healthy eating: FOOD FOR THOUGHT

 Consult with students to select vending machine and school store food and
 There is power in numbers. School
districts or large schools have more
beverages. Choose items that they enjoy and that meet the nutrition standards in
influence with food and beverage
the Guidelines.
vendors. Districts can centralize
Ask for samples from vendors and hold a tasting event for students, parents and teachers.
  vending services through a Request for
Proposals (RFPs) that attracts vendors
 Offer Sell Most food and beverage items at a lower price than the Sell Sometimes items.
 ready to meet the Guidelines.

 Promote Sell Most items by placing them at eye-level in vending machines or at


the cashier in school stores.

Promote Sell Most items by including them in school promotional materials such as posters or pamphlets.
 

 Negotiate with vendors so that they also promote healthier options with their advertisements. For example on their vending

machines, uniforms, delivery trucks, etc.

Promote the Guidelines through engagement with the school community:

 Establish
 a school vending committee. Include at least one representative from each of the following groups: administrators,
teachers, parents, support staff and students.

 Engage other parents and teachers in discussions about food and beverages stocked in school vending machines and stores.

Provide regular updates (e.g. using notices or newsletters).

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 65

 Stock Vending Machines and Stores with Healthy Food and Beverages

Work with vendors to meet the Guidelines:

Use the contract process to select vendors who are proactive about identifying Sell Most or Sell Sometimes items and to adapt
 
current vendor contracts to meet the Guidelines.

 Before signing an agreement with a vendor, ask:

• For a list of items that will be stocked in each school vending machine and/or store, how they score according to the Checklist and
Nutrient Criteria of the Guidelines and the total percentages of Sell Most and Sell Sometimes.
• How stocking of vending machines and stores will be monitored and maintained (including how often they will be restocked, and how
they will track “best before dates”)
• How the vendor will report on sales (e.g. monthly, quarterly)
• How the vendor will maintain and report on compliance with the Guidelines

 If vendors are not prepared to meet the Guidelines, contact School District Treasury staff to find out about the options for further action.


Draft an implementation plan:

A plan can help your Committee get organized by including information about your goals, strategies, timelines, persons responsible, etc.

Sample Implementation Plan

Goal Strategy Timeline Person

Ensure that at least 50% of items stocked in Perform an audit of school food and beverage Quarterly Parent Rep
school vending machines are Sell Most and that vending machines
less than 50% are Sell Sometimes

Ensure that at least 50% of food and beverages Perform an audit of school stores Monthly Teacher Rep
stocked in school stores are Sell Most and that
less than 50% are Sell Sometimes

Monitor sales from vending machines in order Produce reports of sales to refine pricing Quarterly Vendor
to refine pricing strategies strategy

Ensure that the vendor complies with the Create or modify contract with vendor to March 2014 School
Guidelines include use of Guidelines Administrator

Where Can We Find Out More?

 HealthLink BC:
• Speak to a Dietitian by dialing 8-1-1 or Email a HealthLinkBC Dietitian
• www.HealthLinkBC.ca

 Brand Name Food List www.brandnamefoodlist.ca

 Food and Beverage Stock List, Ministry of Education www.bced.gov.bc.ca/health/stocklist_tool.pdf

 Generic template, Ministry RFP vending services, Ministry of Education

http://www.bced.gov.bc.ca/health/ministry_rfp_vending_services_2013.doc

66 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Guidelines for Food & Beverage Sales
Selling Food and Beverages at School
Sporting Events

Provide healthy hydration:

 Suggest that students bring refillable water bottles to drink fluids before, during and

after activity and play.

 Make water accessible to students at all times.

 Offer at least 50% of fluids from the Sell Most beverage category such as water,

carbonated water, plain milk and unflavoured fortified soy beverage.

 Offer up to 50% of fluids as Sell Sometimes beverage category options such as 100%

fruit and vegetable juices and reduced sugar chocolate milk.

 Before offering beverages such as sports drinks, consult the Nutrient Criteria for

“Other Beverages”.

FOOD FOR THOUGHT

Signs of Dehydration
Water is the best choice to satisfy thirst.
• Cramping • Headache Good hydration helps students feel
energetic and alert.
• Hard to concentrate • Dizziness

• Dry Mouth • Goosebumps

• Looking flushed • Nausea

• Weakness, Fatigue • Feeling hot

Provide healthy meals and snacks:

 Choose whole and fresh food such as fresh fruit, whole grain bagels and nuts/seeds, to fuel and refuel instead of “sports food”

such as protein/sports bars, sports drinks, gels and meal replacements.

 Only offer food and beverage items at sporting events with real food ingredients like oats, brown rice, dried fruit, nuts and seeds.

 Offer carbohydrate-rich meals and snacks made with whole grains, fresh fruit and vegetables and low-fat milk products.

Carbohydrates are the main source of energy for all sports.

Follow the Guidelines by offering at least 50% of prepackaged meal and snack options from the Sell Most and the rest from the
 
Sell Sometimes categories.

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 67

 Selling Food and Beverages at School Sporting Events

Make food labels available and visible so that students and parents can easily see if there are potential allergies/intolerances or
 
conflicts with religious or food preferences.

 Consult with someone who is Food Safe certified to make sure the proper precautions are taken.

 Choose to sell food that is lower in sugar, sodium and fat from each of the four food groups.

 Offer meals 2 to 4 hours before activity and snacks 1 to 2 hours before sporting events for optimal health and performance.

Examples of Healthy Snacks for School Sporting Events

• Trail mix made with nuts, seeds and dried fruit • Fresh green salad with grilled chicken
• Mixed bean salad • Fruit salad cup with water or 100% fruit juice
• Whole grain toast with peanut/almond butter • Lean meat on ½ a whole grain bun
• Whole grain crackers with cheese • Homemade smoothie made with plain yogurt, milk and fresh fruit
• Whole grain cereal bar with milk or plain yogurt • ½ bagel with cheese

Act to support healthy eating:

 Involve students in choosing which food and drinks should be sold at sporting events from the Sell Most and Sell

Sometimes categories.

 Offer Sell Most food and beverage items at a lower price than the Sell Sometimes items.

Where Can We Find Out More?

 HealthLink BC:
• Speak to a Dietitian by dialing 8-1-1 or Email a HealthLinkBC Dietitian
• www.HealthLinkBC.ca

 HealthLinkBC File #109Energy Drinks

 Food Safe Program: www.foodsafe.ca

 Food Safe Certification (online food safety course): www.health.gov.bc.ca/protect/food-safetymodule/files/home.htm

 Eating Well with Canada’s Food Guide www.hc-sc.gc.ca/fn-an/food-guide-aliment/indexeng.php

68 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Guidelines for Food & Beverage Sales
Boosting the Sales of Nutritious Food
in Schools

Place Sell Most or Sell items in the spotlight:

 Score your food and beverages using the Checklist for freshly made food or the

Nutrient Criteria for prepackaged food.

 Stock a lot of water, plain milk and fortified unsweetened soy beverage and place them

at the front of the beverage coolers and/or at eye-level.

Put the healthiest options at the front of the food tray line or a food section (e.g. as the
 
first hot entrées or the first dessert the student sees).

Keep convenience and processed items like chips and cookies further out of students’
 
reach or available by request from a food service worker.

Place fruit near cashier and in full view.

Promote Sell Most and Sell items through signage and verbal cues: FOOD FOR THOUGHT

 Have food service workers ask students which vegetable option they would like Make the healthiest choices attractive
and convenient through placement and
after they have been served an entree.
promotion in the school cafeteria. This will
 Have cashiers up-sell healthier items, for example, by asking students if they
 promote good nutrition with little to no
would like to buy some fruit as they go to pay for their meals. effort or cost.

 Create signs at the entrance of the cafeteria promoting a featured entrée that

has been scored as a healthier option.

 Place healthiest meals and snacks at the top of the menu.

Make Sell Most and Sell items more appealing:

 Place fruit and vegetables in attractive containers and bowls.

 Package fruit and vegetable slices so they can be taken “on-the-go.”

 Give the healthiest options more exciting names to increase visibility.

 Price healthiest food and beverage items lower than other options.

 Create combo deals, combining Sell Most items with popular Sell Sometimes items.

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 69

 Boosting the Sales of Nutritious Food in Schools

Act to support healthy eating:

Partner with students to choose and promote healthy and tasty choices. Student involvement in menu planning is successful in
 
increasing sales of healthier items.

 Engage students through activities such as creating the names for healthier menu items (e.g. “Crunchy Carrot Bites”).

Ensure that all prepackaged food items sold score as Sell Most (at least 50%) or Sell Sometimes (less than 50%) and no items
 
from the Do Not Sell category are sold.

 All freshly made food and beverages being sold to students should score as Sell.

Turn popular choices such as pizza and burgers into Sell Most, Sell Sometimes or Sell items by using whole grain buns and crusts
 
and other healthy ingredients.

 Refer to the Nutrient Criteria and Checklist for more tips on how to create healthier options.

Where Can We Find Out More?

 HealthLink BC:
• Speak to a Dietitian by dialing 8-1-1 or Email a HealthLinkBC Dietitian
• www.HealthLinkBC.ca

 Smarter lunchroom movement: http://smarterlunchrooms.org/homepage

70 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Guidelines for Food & Beverage Sales
Food Fundraiser Ideas for Schools

Offer healthier food at competitive prices:

 Let people know that your school supports healthy eating.

Consider doing a survey to see what parents, students and community members would
 
buy in the Sell Most, Sell Sometimes or Sell categories of food and beverages.

List and score potential fundraising food and beverage menu options according to
 
the nutrition standards in the Guidelines. Select items categorized as Sell Most or
Sell Sometimes using the Nutrient Criteria for prepackaged food or as Sell using the
Checklist for freshly made food.

For prepackaged food, aim for at least 50% of food and beverages on the menu to meet
 
the Sell Most criteria and for up to 50% to meet the Sell Sometimes criteria.

All freshly made food and beverages being sold to students should score as Sell.
 

 Price healthiest food and beverage items lower than other options.

 Consider offering non-food items for sale and as prizes at events.

Act to support healthy eating:

FOOD FOR THOUGHT

 Form a fundraising team with at least one representative from each of


Fundraising events can include non-food items for
the following groups: administrators, teachers, parents, support staff and sale and/or as prizes. Some examples are:
students to share the workload for planning for events.
• Cookbooks made from recipes submitted by
 Adapt favorite recipes to make food more nutritious by using resources
 students and parents

such as Bake Better Bites and Tips and Recipes for Quantity Cooking. • School spirit apparel such as scarves and t-shirts
• Flowers or hanging baskets
 Display healthier food and beverage choices more prominently and at
 • School supplies like pens or glue sticks
student eye-level. • Seasonally themed items such as Christmas Tree
decorations
 Communicate your school’s commitment to healthy eating through
 • Water bottles with school logo
promotional materials such as lunch bags and logos. • Student artwork • VIP parking spaces
• Stickers • Puzzles
 Offer sample products of healthy items to view and taste.
• Cards • Ribbons and certificates
 For catered events, work with caterers to ensure that healthy options are
 • Temporary tattoos • Key chains
included on the menu with 100% of all food and beverages for sale meeting • Travel mugs • School-made calendars

the Nutrient Criteria or Checklist.

Provide healthier versions of favorite food:

A few examples of healthier food and beverages to serve and sell at school fundraising events include:

 Water, plain milk, fortified unsweetened soy beverage, reduced sugar chocolate milk, 100% fruit juices

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 71

 Food Fundraiser Ideas for Schools

 Fruit - whole, dried, or canned in 100% fruit juice

 100% real juice popsicles

 Fresh vegetable sticks (e.g. served with one tablespoon of Italian or ranch dressing)

 Vegetarian pizza with whole wheat crust

 Baked potatoes with low-fat sour cream, cheese and chives

 Plain yogurt with fruit (no added sugar or sweeteners)

 Low-sodium 100% beef, turkey, or chicken dogs on whole wheat buns

 Low-sodium vegetarian or non-breaded fish burgers on whole wheat buns

 Chicken, black beans, corn and brown rice in whole wheat tortillas

 Wholegrain crackers and cheese or tuna snack packs

Keep food safe:

 Consult with someone who has Food Safe certification about how you plan to keep the food safe.

 Store cool perishable food at a temperature of 4°C or cooler.

Store warm perishable food at a temperature of 60°C or warmer. Make sure that anyone preparing or serving food is handling
 
the food properly (e.g. servers have hand-washing stations).

 Use single use plastic dishes and cutlery, or make sure that dishes and cutlery are washed and sanitized to Food Safe standards.

Where can we find out more?

 HealthLink BC:
• Speak to a Dietitian by dialing 8-1-1 or Email a HealthLinkBC Dietitian
• www.HealthLinkBC.ca

Bake Better Bites: Recipes and Tips for Healthier Baked Goods, http://www.healthyschoolsbc.ca/program/resources/56/19290/
 
Bake-Better-Bites.pdf

Tips and Recipes for Quantity Cooking: Nourishing Minds and Bodies, http://www.healthyschoolsbc.ca/program/resources/59/40617/Tips-
 
and-Recipes.pdf

 Brand Name Food List, www.brandnamefoodlist.ca

Healthy Fundraising for Schools – A guide filled with fundraising ideas. (DASH BC), http://www.healthyschoolsbc.ca/program/
 
resources/47/45633/Healthy-Fundraising-For-Schools.pdf

 Food Safe certification (online food safety course) www.health.gov.bc.ca/protect/food-safety-module/files/home.htm

 Food Safe Program, www.foodsafe.ca

72 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Guidelines for Food & Beverage Sales
Planning Healthy Cafeteria Menus

Include food choices from each of the four food groups from Eating Well with
Canada’s Food Guide at every meal:
 Vegetables and Fruit: Prepare meals with vegetables and/or fruit covering half of the
plate or dish.
 Grain Products: Offer prepackaged products that score as Sell Most at lower prices than

those that score as Sell Sometimes. Replace white flour with whole grain flour in recipes
and look for prepackaged food listing ‘whole grain’ with the first ingredient on a label.
 Milk and Alternatives: Have milk and milk alternatives readily available for sale to

students. Offer lower or non-fat milk (skim, 1% or 2%) as beverages and use lower-fat
milk products as ingredients when preparing food.
 Meat and Alternatives: Use lean whole cuts of meat more often than processed meats.

Try meat alternatives such as beans, lentils and tofu in various types of food such as
salads and burgers.

Plan healthy menus: FOOD FOR THOUGHT

 Include food from all four food groups in every meal and two food groups at each snack. Fill menus with healthy food scored as
Sell Most (prepackaged food) or Sell
 Include vegetables in the main entrée and as a side dish at every meal.
(freshly made) that include ingredients
 Include pre-cut fruit in every daily dessert menu. like:

 Use dark green and orange or yellow vegetables often. • Whole grains
• Vegetables and fruits
 Use preparation techniques that do not require added fat such as grilling,
 • Legumes
barbecuing, boiling, baking, poaching or steaming. • Fish
• Calcium-rich food such as milk and
 Make water and low-fat milk options available at every meal.
milk-based products
 Offer lentils, beans and tofu often. • Unsaturated fats
• Lean meats and poultry
 Offer fish (non-battered or non-fried) at least once a week.
• Water to quench thirst

Act to support healthy eating:

 Score freshly made food using the Checklist.

 Adapt favorite recipes to make food more nutritious by using resources such as Bake Better Bites and Tips and Recipes for Quantity Cooking.


 Score prepackaged food using the Nutrient Criteria or check the Brand Name Food List for products that have already been scored.


 Consult with students to do taste testing and help select food they enjoy.

 Offer Sell Most items at lower prices than Sell Sometimes for prepackaged items.

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 73

 Planning Healthy Cafeteria Menus

 Use resources such as BC’s School Meal and School Nutrition Program Handbook for tips and menu ideas.

Showcase the great taste of healthier food while reducing sugar, sodium and fat:

 Retain fiber by washing but not peeling thin-skinned fruits and vegetables.
 Use reduced sodium options when choosing products such as canned vegetables, pasta sauces and soups or stocks.
 Choose no sugar added products for jams/jellies and fruits canned in their own juice or water.
 Add milk, buttermilk or yogurt instead of cream, sour cream or butter.
 Use sauces such as soy sauce, fish sauce and hoisin sauce that are labeled as reduced or low in sodium.
 Sweeten smoothies with fresh, canned, or frozen fruit instead of honey or sugar.
 Choose unprocessed meats.
 Offer lower-cost meat alternatives more often such as lentils and beans.
 Plan seasonal menus and serve BC products as often as possible.

Add little or no salt Instead of salt try:

‘A little’ added salt is: • Being bold with flavourful vegetables like garlic, onions, shallots, ginger and leeks.
• Roasting veggies and meats. Browning adds a pleasant savoury taste to food.
1 serving 10 servings
• Adding fresh herbs just before serving (herbs lose flavour when cooked).
1/16 tsp ½ tsp • Spicing it up. Experiment with spices like cinnamon, nutmeg, turmeric, cardamom, cumin,
0.25 ml 2.5 ml paprika and more.
0.3 g 3g • Being a hot shot. Give your dish some heat with crushed chili pepper.
• Adding tang with flavoured vinegars, orange, lemon or lime juice.
25 servings 50 servings • Concentrating flavours by adding the minimum amount of water required for soups and
sauces.
1 tsp 2 tsp
• Using milk, fruit juice, salt-free homemade stocks, low-sodium stocks or low-sodium
6 ml 12 ml
vegetable juices instead of water.
7.5 g 15 g

Where Can We Find Out More?

 HealthLink BC:
• Speak to a Dietitian by dialing 8-1-1 or Email a HealthLinkBC Dietitian
• www.HealthLinkBC.ca

 Bake Better Bites: Recipes and Tips for Healthier Baked Goods, http://www.healthyschoolsbc.ca/program/resources/56/19290/

Bake-Better-Bites.pdf

 Tips and Recipes for Quantity Cooking: Nourishing Minds and Bodies, http://www.healthyschoolsbc.ca/program/resources/59/40617/Tips-

and-Recipes.pdf

 Brand Name Food List, www.brandnamefoodlist.ca

 Eating Well with Canada’s Food Guide, www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php

 School Meal and School Nutrition Program Handbook, www.bced.gov.bc.ca/communitylink/pdf/smph.pdf

74 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Guidelines for Food & Beverage Sales
Making Bake Sales Delicious and Nutritious

Use healthier recipes

 Score homemade recipes using the Checklist.

Sell freshly made food and beverages to students that meet the Guidelines (score as
 
Sell based on the Checklist).

Look for recipes that can include fruits and vegetables when they are in season (such as
 
apples, berries, rhubarb and zucchini) for freshness and to support local BC food producers.

Keep portion sizes moderate. Cookies that are 6 cm in diameter or less, slices of loaves
 
that are 2 cm thick or less and muffins that are the size of a tennis ball or smaller are
more likely to meet the Guidelines.

Work with administrators, parents, teachers and students to promote healthier recipes
 
using resources such as Bake Better Bites and Tips and Recipes for Quantity Cooking.

Use sensational substitutes*:

To Instead Of Try

Boost Fibre 1 cup white flour ½ cup whole wheat flour plus ½ cup white flour

¼ cup ground flaxseed plus ¾ cup white flour

Adding wheat bran or oatmeal to homemade bread

Use Less Fat ½ cup of fat (oil, ¼ cup mashed fruit plus ¼ cup of fat
margarine, or butter)

1 cup of solid fat ¾ cup ricotta cheese plus ¼ cup solid fat

Whole milk Skim, 1% or evaporated skim milk, fortified unsweetened soy beverage

Cream Milk, low-fat evaporated milk or low fat sour cream

Use Less Sugar 1 cup sugar ⅔ to ¾ cup sugar plus cinnamon, vanilla or almond extract to boost flavour

1 cup chocolate chips ½ cup mini chocolate chips plus ½ cup to 1 cup chopped nuts or chopped dried fruit

Icing or frosting Fresh chopped or pureed fruit and/or a dusting with powdered or icing sugar

*Based on “Sensational Substitutes” from Bake Better Bites: Recipes and Tips for Healthier Baked Goods, pg 5.

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 75

 Making Bake Sales Delicious and Nutritious

FOOD FOR THOUGHT

Act to support healthy eating:
Meet the Guidelines with healthier recipe
 Ensure that everyone bringing food uses the Checklist so they meet the nutrition
 ingredients such as:
standards in the Guidelines. • Dried fruit, fruit sauce with no added sugar
or sweetener, grated vegetables or bran
 Ensure that everyone bringing food understands how to be food safe and allergy

aware at home. • Nuts and seeds (where there is no
allergy limitation)
 Label all food sold with ingredient lists and nutrition information from recipes

• Oil or non-hydrogenated margarine as
(when available).
the fat source
 Keep it simple and do not sell products at bake sales that require refrigeration,

such as food with dairy or egg products in liquid form and meats.

 Consider selling bottled water, fresh fruits & vegetables and other healthy snack

options alongside baked goods at school events.

 Include non-food items and prizes at events and physical activities/games that

promote a healthy lifestyle.

Where Can We Find Out More?

 HealthLink BC:
• Speak to a Dietitian by dialing 8-1-1 or Email a HealthLinkBC Dietitian
• www.HealthLinkBC.ca

 Bake Better Bites: Recipes and Tips for Healthier Baked Goods, http://www.healthyschoolsbc.ca/program/resources/56/19290/

Bake-Better-Bites.pdf

 Tips and Recipes for Quantity Cooking: Nourishing Minds and Bodies,

http://www.healthyschoolsbc.ca/program/resources/59/40617/Tips-and-Recipes.pdf

 Foodsafe Program: www.foodsafe.ca

76 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

 Ap p endi x A
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E L I Nx E SA F O R F O O D & BEVERAGE SALES IN BC SCHOOLS – 2013 77
Food Category Key Changes to Nutrient Criteria
Vegetables and Fruit • Removed calorie criteria
• Decreased sodium
• Added sugar criteria

Grain Products • Added whole grain criteria

• Removed calorie, fibre and iron criteria
• Decreased fat, sodium and sugar

Prepackaged Hot and Cold Breakfast Cereals • New category

• Decreased sodium from Grain Products category

Milk and Alternative-Based Food • Removed calorie criteria

• Decreased sugar
• Increased calcium

Meat and Alternatives • Decreased calories, saturated fat and sodium

• Increased sugar and protein
• Removed iron criteria

Vegetable and Fruit Juices • Removed fortification criteria

Milk and Alternative Beverages • Increased serving size

• Decreased fat, sodium and sugar
• Added protein, calcium and Vitamin D criteria
• Fortified plant-based beverages are now scored in this category

Other Beverages • Removed calorie criteria

• Added fat criteria
• Only plain water permitted as Sell Most
• Removed fortification criteria

Mixed Entrees • Added whole grain and protein criteria

• Removed calorie criteria
• Decreased saturated fat and sodium
• Removed fibre, iron and ingredients (food guide serving) criteria

Side Dishes • New category

Soups • Decreased fat and sodium

• Added saturated fat criteria
• Removed iron and 1st ingredient criteria

Snack Bars and Trail Mixes • New category to replace ‘Nuts & Seeds’ and ‘Energy Bars’
• Added fat and saturated fat criteria
• Changed sugar and sugar ingredient criteria

Condiments, Dressings, Dips and Spreads • New name to replace ‘Condiments & Add Ins’

Confectionery • New name to replace ‘Candies, Chocolates etc’

• Only sugar-free gum is allowed for sale

78 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

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The label on most prepackaged food contains important

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GA pU pI Dendi
E L I Nx E SB F O R F O O D & BEVERAGE SALES IN BC SCHOOLS – 2013 79
The Nutrition Facts Table Tip: For more help interpreting the

The Nutrition Facts table contains nutrient information needed to score a food Nutrition Facts table dial 8-1-1 to
speak with a Registered Dietitian from
or beverage using the Nutrient Criteria and the Checklist. The Nutrition Facts
HealthLink BC.
table graphic below shows you where to find the information you need to score
prepackaged food.

Sodium

Sodium is found in salt. Eating too much sodium can be harmful to our health. The Nutrition Facts table on prepackaged food and
beverages lists the amount of sodium contained in one serving. Look for products with less than 15% Daily Value (360 mg) of sodium
per serving.

Compare this amount to the size of the package

being sold. Is it the same or is it smaller, bigger?
This is the TOTAL
This is where you can find the amount amount of fat.
of trans fat in a product. Some meats
and milk products have low amounts
of naturally occurring trans fats.

Sodium mg/portion sold is

In the Guidelines, the amount of nutrient restricted for many of the food
allowed is always based on the total package groupings
size you are selling (unless otherwise specified).
In this example, if the package was 10 oz., it
would contain twice what the Nutrition Facts
label shows, e.g. 24g of carbohydrate.
The % refers to the proportion
Naturally occuring sugars (like of the total recommended
those from fruit or milk) are shown daily amount for someone
together with added sugars with the highest needs.

For more information on reading food labels:

www.healthycanadians.gc.ca/eating-nutrition/label-etiquetage/index-eng.php

Health Canada’s recommended sodium intake for children and adults:

Healthy… Aim for No more than

Children 1-3 years 1000 mg/day 1500 mg/day

Children 4-8 years 1200 mg/day 1900 mg/day

Teens 9-13 years 1500 mg/day 2200 mg/day

Adults 14-50 years 1500 mg/day 2300 mg/day

80 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

The Ingredient List
Most prepackaged food and beverages have an ingredient list. Ingredients are listed
in descending order by weight. Ingredients such as sugar substitutes, vitamins and
minerals, food colours and flavours usually weigh very little and are found near the
end of the ingredient list.

Trans Fat
Tip: The online trans fat calculator will
The Guidelines aim to restrict the amount of industrially produced trans fats in food
do this calculation for you.
and beverages sold to students. This type of fat, which is harmful to our heart health,
is created when oils are hydrogenated. This process turns the oil into a solid like
shortening, or semi-solid like margarine. All school food services must abide by the
BC Trans Fat Regulation.
grams of
To identify industrially produced trans fat:
trans fat
%
1. Look for these words in the ingredient list: hydrogenated, partially hydrogenated, Trans fat
= X 100
grams of
margarine, or shortening.
total fat
a. If these words are not found in the ingredient list, the product meets the Guidelines.

b. If one of the above words is found in the ingredient list, the product may contain
industrially produced trans fat. Go to step 2 below.

2. Check the Nutrition Facts table to ensure that the amount of trans fat is no
higher than 5 % of total fat. Oils and soft spreadable margarines should contain
less than 2 % of the total fat content as trans fat.

Sugars
There are a lot of different kinds of sugar. Sugars labelled as organic or natural may
taste a little different than refined sugar, but they are still sugars. Concentrated fruit
juices and fruit purees are often used as sweetening ingredients and are treated as
sugars in the Guidelines. To identify sugars look for the following ingredients:

• glucose-fructose, glucose, galactose, dextrose, fructose, lactose, maltose, sucrose,

trehalose, maltodextrin

• sugar, brown sugar, cane sugar, beet sugar, honey, molasses, evaporated cane
juice, agave syrup, malt syrup, maple syrup, rice syrup or any other type of syrup,
concentrates of fruit puree or fruit juice

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 81

 Sugar Substitutes
Sugar substitutes include artificial sweeteners and intense sweeteners, including
those from natural sources. Sugar substitutes are allowed in Secondary schools as Sell
Sometimes items, but are not allowed in Elementary and Middle schools. To identify
sugar substitutes, look for the following ingredients:

Artificial Sweeteners & Intense Sweeteners: Aspartame (Nutrasweet, Sweet’n


Low, Sugar Twin), Neotame, Acesulfame Potassium (Ace-K), Sucralose (Splenda),
Cyclamate (Sugar Twin, Sucaryl), Thaumatin

Intense Sweeteners from Natural Sources: Hydrogenated starch hydrolysates,


isomalt, lactitol, maltitol, maltitol syrup, mannitol, sorbitol, sorbitol syrup, xylitol,
erythritol, polydextrose, steviol glycosides (stevia)

Whole Grains
All grains have three main components; the bran, endosperm and germ. Whole grains
contain all three components, whereas refined grains like (white flour or rice) have
most of the bran and germ removed.

The Guidelines use the following definition of whole grains to assess products against
the whole grain Nutrient Criteria:

Whole grains shall consist of the intact, ground, cracked or flaked caryopsis

[grain], whose principal anatomical components - the starchy endosperm, germ
and bran - are present in the same relative proportions as they exist in the intact
caryopsis. (The American Association of Cereal Chemists (AACC), 1999)

In addition to fibre, whole grains also provide essential micronutrients such as iron,
magnesium, phosphorus, manganese and selenium and B vitamins. Refined grains are
less nutritious than whole grains.

How do I identify products with whole grains?

• Look for these words in the ingredient list: whole (name of grain), stone ground
whole (name of grain), brown rice, oats, oatmeal and wheat berries.

Is whole wheat the same as whole grain?

• No. In Canada whole wheat flour can have up to 5% of the grain removed in
order to reduce rancidity and prolong shelf life. Most of the germ and some
of the bran are removed in this process, so whole wheat is not the same as
whole grain.

82 GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013

Caffeine
Health Canada currently requires that added caffeine be included in the ingredient list
on prepackaged food, but does not require that manufacturers disclose the amount
of caffeine in products (whether from natural sources or as added caffeine). Voluntary
caffeine labelling guidelines have been established for industry and these guidelines
include disclosing the amount of caffeine from all sources in products.

Look for caffeine on the label:

1. In the ingredient list as “caffeine”

2. Beneath the Nutrition Facts table as “Caffeine Content: __mg per ‘stated
serving size’”

Health Canada recommends a maximum daily intake of 62.5 mg for children aged
7-9 and 85 mg for children aged 10-12. Adolescents over 13 years of age are
recommended to consume no more than 2.5 mg of caffeine per kg of body weight.

The Guidelines limit the amount of caffeine that can be added to products sold to
students in order to protect them from excess caffeine consumption and risk of
adverse health effects.

GUIDELINES FOR FOOD & BEVERAGE SALES IN BC SCHOOLS – 2013 83