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.
Introducing Whole Grains
What are whole grains?
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.
What are refined grains?
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.
Is my 100% whole wheat bread whole grain?
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.
How do I know if a product is made with whole grains?
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.
What are some things I should know about the storage of 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:
- Mixing whole grains with refined grains
- Trying white whole wheat flour (this is a variety of whole wheat with more subtle flavour and texture)
- Hosting a student contest to share their favourite recipe from home using whole grains
- Integrating lessons on whole grains into classroom learning (such as this resource from Energy Bites lesson plan)
- Organizing a whole grain Tasting Event
- Sitting down with students to role model curiosity and enjoyment of new foods
- Creating educational signage in secondary school cafeterias on new products to help students identify whole grains and where they are grown in Canada
- Trying different varieties of whole grains (e.g., brown sushi rice is softer and milder in flavour than brown basmati rice, and may be an easier substitution to make)
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.
Edible Schoolyard
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.
Increasing Acceptance of Vegetables and Fruits
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:
- Cut up vegetables and fruits to make them easier to eat
- Offer a wide selection of vegetables and/or fruits (i.e., offer a choice between two different kinds of vegetables and/or fruits, or a salad bar)
- Mix new fruits with familiar fruits in a fruit salad
- Presentation matters: Serve vegetables and fruits in an attractive veggie platter or fruit bowl, or spiralize your vegetables for a fun presentation
- Find enthusiastic staff advocates to role model curiosity and enjoyment of new vegetables and fruits
- Add a side dip (like our Ranch Dip
- Blend fruits in a smoothie (you can even add a handful of greens or an avocado)
- Blend vegetables or fruits in a meal, like this Sunshine Soup Recipe or Veggie Pasta Sauce
- Provide vegetables and fruits for free as a snack
- Fancy-it-up: sprinkle apple slices with cinnamon
- Fun-it-up: make a vegetable or fruit smiley face on toast
- Empower students to serve some components of the meal themselves (e.g., a self-serve salad bar), which increases the likelihood that they’ll eat what they chose
- Consider offering a salad bar program – or a taco, sandwich bar, etc. This model allows schools to offer more choice and improve access and exposure to a variety of foods.
- Build a school garden (in collaboration with teachers and parents) so that students can participate in growing the vegetables and fruits they will be offered in the lunchroom
- Organize a field trip to a local community garden or farm and integrate lessons on vegetables and fruits into classroom learning
- Host a Rainbow Day
- Add Grab’n Go vegetable and fruit options in school cafeterias
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.
Introducing Plant-Based Protein Foods
What are plant-based protein foods?
Some plant foods are considered good sources of protein. These include chickpeas, lentils, beans, soybeans, tofu, tempeh, nuts and seeds.
Why should we eat them?
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.
What are the different types of vegetarian diets?
Lacto-vegetarians
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
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
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.
Strategies to introduce plant-based proteins in school meal and snack programs
- Build trust and excitement about plant-based foods through student engagement and hands-on food literacy activities, such as gardening and cooking. (See Teach Food First).
- Highlight a story around a plant-based recipe. (Read the Stone Soup story and make Stone soup).
- Top new foods with something familiar and popular. For example, top a new plant-based entree like Smoked Tofu Sofrito with guacamole, or top a bean burger with a slice of melted cheese and dill pickle.
- Build curiosity by offering a new plant-based protein food from a culture or country represented at your school (such as Falafels). Invite members of that community to share a recipe or help prepare and eat it together.
- Get creative with familiar menu items such as burrito bowls, wraps, and salads, by adding small amounts of plant-based proteins into recipes. For example, you can add tofu to Pork Lettuce Wrap, and black beans to Taco Salad). See the table below for more examples.
- Perform cooking demonstrations or taste tests in the classroom or cafeteria to allow teachers and students to try new plant-based protein foods.
- Find enthusiastic staff advocates to role model curiosity and enjoyment of new plant-based protein foods.
| 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 |
Recipes with Plant-Based Proteins
- Nourish Cowichan’s Quinoa Salad
- Breakfast Burrito
- Breakfast Trail Mix
- Date Apple Protein Bar
- Stone Soup
- 3 Sister Soup
- Baked Falafels
- Yam & Avocado Burrito
- Greek Chicken Bowl
- Spaghetti with Meat/Veggie Sauce
- Meat/Veggie Chili
- Hummus
- Pork/Tofu Lettuce Wraps
- Smoked Tofu Sofrito
- Electric Skillet Breakfast Sandwich
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.
Moving Away from Processed Meats
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:
- offer them less often
- offer them in smaller amounts
- serve them with other nutritious options
What about processed plant-based meat alternatives?
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.
What can I serve instead of processed meats?
Instead of…
Pepperoni or Hawaiian Pizza
Try…
Plain cheese, veggie, roasted chicken or pineapple pizza (without ham)
Instead of…
Bologna sandwich
Try…
Oven-roasted chicken, turkey or beef; cheese; nut or seed butters; egg salad; tuna or salmon salad; hummus and other bean-based alternatives
Instead of…
Hot dogs
Try…
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.
Putting it all together
Below are two examples of lunch substitutions that support offering more nutritious foods:
Instead of…
hot dog, chocolate milk or soy beverage, cookie
Consider….
- sloppy joe, chili with bannock or salmon burger
- serving with fruit or veggies and dip
- offering plain or chocolate milk or soy beverage
Instead of…
pepperoni pizza, juice, cookie
Consider…
- cheese, veggies or roasted chicken on pizza
- offering multigrain crust
- serving with fruit, yogurt cup, or cut vegetables
- having jugs of water infused with cucumber slices or cut fruit
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: https://www.acanadianfoodie.com/2017/04/11/homemade-pemmican/
or join SD 71 in learning how to prepare salmon for smoking: https://www.youtube.com/watch?v=BtGdnDThKjk
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