Feeding children and youth can be challenging, even if the financial resources are available. Highly processed foods are widely available. They are also predictable in taste and texture, and easier to like. There are many reasons families rely on these foods, including convenience, norms, habits, marketing, and access. Schools are uniquely positioned to support students by exposing them to foods they may not experience elsewhere, which can build their comfort and skills related to a variety of nutritious foods. School food providers can engage student curiosity, take advantage of peer learning, and provide hands-on experiences that can increase a student’s willingness to try new foods.
The following are a list of strategies for school food providers to improve the nutritional quality of foods eaten at their school.
Whole grains consist of intact, ground, cracked, or flaked kernels that have the germ, bran, and endosperm in the same proportions as the unprocessed grains. Examples include rolled oats, corn, brown rice, and wild rice. Whole grains have several health benefits because they contain dietary fibre, phytochemicals, vitamins, and minerals. Diets rich in whole grains are associated with reduced risk of cardiovascular disease, cancer, and type 2 diabetes.
Because the fibre is still intact, whole grains require more water to cook and longer cooking times. For cooking times and water ratios, see here.
Refined grains have had their bran and germ removed, leaving only the inner endosperm. In this process, the grains lose their fibre, as well as many vitamins and minerals. In Canada, white flour is enriched and fortified, putting some of these vitamins and minerals back into the flour.
In Canada, whole wheat flour may have much of the germ removed. Therefore, 100% whole wheat bread may not be whole grain but it remains a nutritious choice that usually provides more dietary fibre than white bread.
Look for the word “whole grain” on the label and in the ingredient list, usually followed by the name of the grain as one of the first ingredients (such as “whole grain oats”). Products labelled as “multigrain” are not necessarily whole grains.
Storage of whole grains requires close attention to preserve freshness. The oil content of the bran and germ can make whole grains go rancid more quickly than refined grains. It is a good idea to refrigerate whole grains if they are not used frequently.
Strategies to increase acceptance of whole grains in school food programs:
The foods children eat are influenced by parents, peers, and the surrounding environment; therefore, including whole grain foods in school food programs, and other environments where students eat with peers, is an important strategy to increase student acceptance and enjoyment of whole grains. Other strategies include:
Recipes:
School food programs are a great opportunity to expose students to a variety of foods, including whole grains. However, this does not mean that refined grains cannot be a nutritious option. In some cases, refined grains such as white rice or pasta, are culturally important foods. These foods can offer similar nutrition, especially when paired with higher fibre foods such as vegetables and beans.
This concept transforms schoolyards into gardens of Indigenous plants, bridging fresh food, history, and diverse subjects. This hands-on approach fosters a deeper appreciation for Indigenous foods, inspiring students to make healthier choices.
Video: Andrew George, Chef Instructor and Director of Truth and Reconciliation for SkilledTrades BC.
Regular vegetable and fruit consumption is associated with reduced chronic disease risk; yet in BC and Canada, many children and youth do not meet the minimum daily recommendations. Children benefit from regular access to positive, non-pressured experiences with vegetables and fruits to help build their comfort and acceptance of these foods.
Strategies for increasing acceptance of vegetables and fruits in school meal and snack programs:
When families are on a tight food budget, vegetables and fruits are often the first foods to omit because they are expensive, perishable, and may not leave you “feeling full”. This means some students may not have had many opportunities to try vegetables and fruits. The best strategy for offering new vegetables and fruits is to offer them regularly, without any pressure, and to allow the student to decide whether or not they want to eat them.
Some plant foods are considered good sources of protein. These include chickpeas, lentils, beans, soybeans, tofu, tempeh, nuts and seeds.
Evidence supports eating more plant-based foods for our health and the health of the environment. An individual doesn’t have to be vegetarian to eat plant-based protein foods or to consume an overall plant-based diet. However, many people are not familiar with these choices and will require strategies to engage their curiosity and willingness to try them.
Lacto-vegetarians will eat dairy products (cheese, milk, yogurt, kefir), but not eggs, meat, chicken, pork, fish, seafood or wild game.
Protein foods to offer: Dairy products (cheese, milk, yogurt, kefir), seeds, seed butters, hummus, lentils, beans, tofu, tempeh, nuts and nut butters (if allowed at the school).
Lacto-ovo vegetarians will eat dairy products (cheese, milk, yogurt, kefir) and eggs, but not meat, chicken, pork, fish, seafood or wild game.
Protein foods to offer: Dairy products (such as milk, yogurt, cheese, kefir), eggs, seeds, seedbutters, hummus, lentils, beans, tofu, tempeh, nuts and nut butters (if allowed at school).
Vegans avoid all animal products and their derivatives, including butter, eggs, honey and gelatin.
Protein foods to offer: Protein food options can include seeds, seedbutters, hummus, lentils, beans, tofu, tempeh, nuts and nut butters (if allowed at school). Agar can be used as an alternative for gelatin.
| In this… | Try adding some of this… |
|---|---|
| Beef and cheese burritos | Refried beans or black beans |
| Taco salad | Black beans or pinto beans |
| Chicken curry | Red lentils |
| Hamburger | Lentil or bean-based burger |
| Chicken teriyaki | Tofu teriyaki |
| Greek chicken wrap | Hummus or falafels |
| Chicken caesar salad | Crispy chickpeas |
Offering plant-based alternatives to milk: Some students will need alternatives to cow’s milk, either because of a lactose intolerance, allergy, culture, or personal preference. While many plant-based alternatives exist, most do not provide the same nutrition as cow’s milk. Fortified soy milk is the only plant-based beverage that has roughly the same nutrients as cow’s milk (protein, fat, vitamin D, and calcium). This does not mean other plant-based beverages are unhealthy. Rather, when you replace cow’s milk with other fortified beverages, you may require the addition of other foods to make up for the missing protein, fat, vitamins and/or minerals. You can learn about the nutrition of a product by reading the Nutrition Facts Table.
Processed meats are meats that have been transformed through commercial processes to enhance flavour or improve preservation. Examples of processed meats include hot dogs, deli meats, ham, sausages, pepperoni sticks, beef jerky and canned meat. Lower-fat processed meats such as turkey sausage, turkey bacon, or chicken hot dogs are also considered processed meats.
While processed meats are convenient, versatile, and part of many cultures, they are also high in sodium and saturated fat, and more recently have been linked with an increased risk of colon cancer.
If you offer processed meats, try to:
Many plant-based alternatives are also processed and contain high amounts of sodium and saturated fats. They can also be a source of common allergens, such as soy and gluten. Sharing labels or ingredient lists with caregivers of students with allergies is important.
As plant-based processed meat alternatives continue to rise in popularity, further research is needed to determine their overall effects on health. In the meantime, reducing the amount and frequency of processed foods in meal and snack programs, including plant-based meat alternatives, is recommended.
| Instead of... | Try... |
|---|---|
| Pepperoni or Hawaiian Pizza | Plain cheese, veggie, roasted chicken or pineapple pizza (without ham) |
| Bologna sandwich | Oven-roasted chicken, turkey or beef; cheese; nut or seed butters; egg salad; tuna or salmon salad; hummus and other bean-based alternatives |
| Hot dogs | Meat or veggie chilli on a baked potato or with bannock; hamburgers, salmon burgers or veggie burgers; kabobs; falafels; sloppy joes |
Compassion-informed care:
Children will often choose hunger instead of eating foods that they do not like or are unfamiliar with. Processed meats may be familiar for some students as they are inexpensive, palatable, an easy protein option and may also be attached to family memories and traditions. There are many reasons one may be eating processed meats or other foods and it is important not to create stigma or feelings of shame around certain foods.
Rather, the focus should be on introducing nutritious foods alongside familiar foods. For example, if offering a bologna sandwich with butter, try to offer it alongside other nutritious choices (without pressure to eat them). Then you can gradually try to decrease the frequency of the bologna sandwich offering. With time, students may develop a comfort around trying and eating a wider variety of foods.
Below are two examples of lunch substitutions that support offering more nutritious foods:
| Instead of... | Consider... |
|---|---|
| Hot dog, chocolate milk or soy beverage, cookie |
|
| Pepperoni pizza, juice, cookie |
|
Indigenous ways of knowing:
Dried and smoked meat and fish are traditional foods in First Nations, Métis and Inuit cultures, developed as a way to promote year-round food security. Dried meat was also made into other products. For example, pemmican is made by grinding dried meat into a fine powder and mixing it with fat (and sometimes berries). Traditionally, pemmican was packed into air-tight skin bags to prevent spoilage and provided an extremely efficient, compact and nutritious food for hunting and paddling expeditions. Check out how to make salmon pemmican with Chef Shane Chartrand or join SD 71 in learning how to prepare salmon for smoking.
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