Nutrition in Schools

Schools play a key role in helping students lead healthy, active lives. At the HDSB, we teach students the skills needed to make informed, nutritious choices and reinforce those lessons through daily school practices.

Ontario’s nutrition standards guide the food and beverages offered in schools. These standards reflect the principles of healthy eating outlined in Canada’s Food Guide and ensure students have access to food that supports their growth and development.

Nutrition Standards Overview

All food and beverage products sold in schools are classified into three categories:

• Not Permitted for Sale
  These items contain little or no nutritional value and are high in fat, sugar or sodium. They are not allowed to be sold in schools.
  Examples: candy, energy drinks, fried foods

• Healthiest – Sell Most (80%)
  These items are rich in essential nutrients and lower in fat, sugar or sodium. They must make up at least 80% of all food and beverage options available for sale.
  Examples: extra-lean ground meat, whole grain breads, water

• Healthy – Sell Less (20%)
  These options have slightly higher amounts of fat, sugar or sodium and can account for up to 20% of food and beverage offerings.
  Examples: bagels, cheese

Healthy Preparation Methods

Food prepared and served in schools should use cooking methods that require little or no added fat or sodium. Acceptable methods include:

• Baking
• Barbecuing
• Boiling
• Broiling
• Grilling
• Microwaving
• Poaching
• Roasting
• Steaming
• Stir-frying

These guidelines help ensure students are offered meals and snacks that support lifelong healthy eating habits.