Benefits of Implementing the Guidelines in School Food Services

Contact:
Trevor Randle, Chef Instructor
Maple Ridge Secondary, SD #42

Process:
The District Nutrition Committee took its first year to learn about the Guidelines and then began to get the message out that “healthier eating is coming to you”, through a variety of means such as newsletters, web sites and “modeling”, for example, providing vegetable and fruit platters at PAC meetings.

People Involved:
School District, District Nutrition Committee - Formed in 2005, the committee brought a variety of people together, from senior administrators, trustees, BCTF and CUPE members, community nutritionists, parents and students.
In the school kitchen, support from the district has been instrumental in making changes.  The district supported the purchase of two items, one being “Recipe Manager”, a nutrient analysis program to support analysis of in-house recipes, and the second being the purchase of a Rationale Oven, which allows baking versus deep frying of items.

Key changes or results:
In general, the move toward healthier choices at Maple Ridge Secondary has been positive. Preferential pricing has been used with success, in fact cafeteria profits increased, though vending revenues declined (in another secondary school in the district vending sales went up by almost 60% when pop was removed and only juice and water sold).

Challenges:
Some of the challenges include young entrepreneurs selling items no longer permitted under the Guidelines, though usually a quiet word with the individual solves this problem.  Removing chocolate from the school store met with resistance; indeed it was more difficult than limiting the sale of French fries.  And while a nutrient analysis program is great, time is required to enter and analyze recipes, never mind make adjustments to those that don’t meet the Guidelines.

Keys to success:
Preferential pricing has been used with success, in fact cafeteria profits increased. Perhaps the most rewarding piece is the feedback Trevor occasionally receives from colleagues. The school community sees that healthier foods really do help students do better.  Teachers see students bringing healthier foods and beverages to class and link this to better behaviour and attention (e.g. kids not falling asleep!).  Healthier students learn better – and of course, that’s what school is all about.