Table 1.

Nova Scotia Nutrition Policy 2006: Summary of directives.

Directives	Description
1. Food and Beverages Served and Sold in School	1.1 During the school day when students are present, food and beverages served and sold in school will be consistent with the Food and Beverage Standards for Nova Scotia Public Schools. This includes cafeterias, canteens, vending machines, and lunch, breakfast, and snack programs. 1.2 The policy and food and beverage standards are also in effect during evening programs for students provided by the school. (Refer to Directives 5 and 6 for considerations for Fundraising and Special Functions.) 1.3 Schools will ensure that the majority of choices available are from food and beverages of Maximum Nutrition, recognizing that they are more nutritious than those of Moderate Nutrition. 1.4 Schools will serve or sell only milk (white, chocolate, flavored, and nutritional alternatives to milk, e.g., soy), 100% juice, and water as beverages as per the Food and Beverage Standards for Nova Scotia Public Schools. 1.5 Schools will not use deep fat fryers to prepare food.
2. Clean Drinking Water	2.1 Schools will ensure that students and staff have access to clean drinking water during the school day. 2.2 Teachers and administrators will encourage students to drink water, especially during periods of hot weather or increased physical activity. This may be facilitated by allowing water bottles into the classroom.
3. Programming	3.1 It is expected that all schools will participate in the Nova Scotia Department of Agriculture's School Milk Program.
4. Pricing	4.1 To ensure that healthy food and beverage choices are accessible to the majority of students, schools will make affordability the primary consideration when setting prices or profit margins. Meal programs, in particular, will be priced with this in mind.
5. Fundraising	5.1 Fundraising with food and beverages organized by and through schools will center only on items of Maximum or Moderate Nutrition.
6. Special Functions	6.1 Food and beverages of Maximum and Moderate Nutrition will be offered during Special Functions. However, Special Functions may include items from the Minimum Nutrition list. Special Functions are events that may occur once or twice a month and include special occasions and in-school celebrations (e.g., parent–teacher night, Remembrance Day, school bazaar, Spring Fling, Halloween, Christmas bake sales).
7. Promotion and Advertising	Schools will work to develop a culture that promotes health by 7.1 promoting healthy food and beverage choices that emphasize and are consistent with the Maximum Nutrition and Moderate Nutrition lists. 7.2 giving priority space to healthy food and beverages as defined by the Maximum Nutrition list (e.g., counter-top refrigerators, placement of fruits and vegetables at student eye level).
8. Food as a Reinforcer	8.1 School staff and volunteers will not offer food as a reinforcer or withhold food from students as a consequence, except in cases where a program planning team is using applied behavioral analysis to implement an individual program plan for a student.
9. Students Who May Be Vulnerable	9.1 Schools will ensure that students and parents are aware of breakfast, lunch, and snack programs that are offered in or through the school at minimal or no cost and are accessible to all students. 9.2 Schools must ensure that any food programs are made available to students in a non-stigmatizing manner. 9.3 Schools will work with parents to ensure that staff/volunteers are aware of food allergies and guidelines for supporting children with food-related chronic diseases (e.g., diabetes, celiac disease). 9.4 Schools will ensure that any food and beverages served and sold from those listed in the Food and Beverage Standards for Nova Scotia Public Schools are in alignment with school board anaphylaxis policy, Canadian School Boards Association Anaphylaxis Guidelines, or Peanut Aware policies and guidelines.
10. Portion Sizes	10.1 Schools will serve and sell appropriate portions of food and beverages. Super-sized portions are not appropriate to serve or sell in schools. Refer to Canada's Food Guide to Healthy Eating for information related to portion sizes.
11. Food Safety	11.1 Schools are required to prepare and serve foods in accordance with food safety standards and training guidelines as outlined by the Health Protection Act of the Nova Scotia Department of Agriculture. This may require the need for a Food Establishment Permit, food safety training, and Workplace Hazardous Materials Information System (WHMIS) training. 11.2 Schools will emphasize and promote cleanliness. Placemats or disinfectant wipes are encouraged if students are to eat at their desks. 11.3 Schools will ensure that students are aware of the importance of hand washing and will provide students with the opportunity to wash their hands before consuming meals.
12. Nutrition Education	12.1 The Department of Education will work with partners to ensure continued development and currency of high-quality, evidence-based health education curriculum that includes food and nutrition outcomes. 12.2 The Department of Education will work with partners to ensure continued development and currency of high-quality, evidence-based family studies curriculum that includes food and nutrition studies. 12.3 When possible, schools should integrate nutrition education into other subject areas and activities beyond the classroom. 12.4 The Department of Education will work with partners to enhance pre-service and in-service teacher education regarding nutrition. 12.5 The Department of Education will work with partners to ensure that opportunities for ongoing professional development are made available to teachers to support food and nutrition education. 12.6 The Department of Education will work with partners to ensure that teachers and students have access to the resources they need to address food and nutrition curriculum outcomes.