Gold Standard Student Nutrition Program


Based on a combination of documented best practices, the review of international programs, input from subject matter experts, and following the MCCSS guidelines, the following are the seven characteristics of a “gold standard” Student Nutrition Program:


  • Offers a variety of nutritious foods that meet the MCCSS Nutrition Guidelines
  • The snack or meal program (depending on what theschool is funded for) provides 2-3 food groups andincludes a serving of vegetables and/or fruit
  • Offers new and different flavours, textures, and colour combinations. Encourages students to try new items. Serves seasonal and local (Ontario grown) food items when possible.

  • Has clean and adequate kitchen facilities and equipment in the food preparation area, food serving area, food storage area
  • Uses safe food handling practices to prepare food safely. Has at least one volunteer who is trained/certified in safe food handling. Consults with CDC and local health unit for information about how to safely handle, store and prepare food.
  • The school’s anaphylaxis policy is consulted and followed.

  • Engages a knowledgeable, well-trained and committed School Program Lead
  • Uses environmentally friendly practices whenever possible, such as using reusable or recyclable dishes and utensils. Waste is minimized from food, packaging and disposable items.
  • Determines how much time is available for children and youth to eat, providing at least 20 minutes for meals, when possible
  • Includes program budgeting, monitoring and evaluation on a regular basis. Completes and submits accurate reports on time.

  • Operates as a financially sustainable, cost shared model. Program receives funding and donations from diverse, safe and reliable sources (eg OSNP, parental contributions, school raised funds, grants and community donors)
  • Has strong partnerships between students, parents, school administration, teachers, volunteers, CDC, local community groups (businesses, religious institutions, etc.), school board level staff, and public health
  • Utilizes sufficient volunteers to share the workload to avoid “volunteer burnout”

  • Universal and non-stigmatizing. SNP is offered to all students within a school who can benefit from the program (since schools offer a key opportunity for intervention), or in a nearby community-based environment
  • All students are aware of the program. The environment encourages a sense of community and is welcoming and inclusive for all.
  • Offers food choices that are inclusive of the faiths and cultures of the school community.

  • Involves children, youth, parents and volunteers withprogram planning. Involves children and youth with food preparation and clean up where possible.
  • Provides an eating environment that is positive andencourages pleasant conversation. Minimize distractions, such as screens.
  • Emphasizes a positive relationship between program supervisors and students. Adequate supervision is provided.

  • Integrates food and nutrition knowledge into the school program via curriculum links and experiential learning opportunities
  • Respects that the appetites of children and youth canchange for a variety of reasons. Encourages students to listen to their hunger and fullness cues. If a student is full but has not finished their food, they are not pressured to eat more. Likewise, food is not withheld from a student if it’s thought they have had enough.
  • Avoid offering food as a reward or an incentive.

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