for effective and supportive nutrition programs.
- A program coordinator is in place leading the planning, delivery, and reporting of the program.
- The school community supports the coordinator and has access to learning opportunities including nutrition education.
- Parents, caregivers, volunteers, and partners are informed about the program and receive opportunities for financial or volunteer contributions.
- Suitable space, equipment, and supplies are available to meet program needs.
- Budgeting, including cost-effective menu planning and purchasing, is in place.
- Finances are monitored carefully with bookkeeping and recording systems.
- Programs keep copies of all receipts.
- Fundraising takes place to ensure a sustainable program.
Food and Nutrition
- Manitoba School Nutrition Guidelines are used to create menus.
- A variety of foods are offered:
- Breakfasts and lunches contain at least 3 food groups, 1 of which is a vegetable or fruit. or fruit.
- Snacks contain at least 2 food groups, 1 of which is a vegetable
- Vegetable and fruit snacks contain 1 food group (vegetables and fruit).
- To provide regular nourishment, meals and snacks are offered at least at least 2 times per week.
- Follow food safety practices. Ensure someone on site has their Food Handler Certificate.
Supportive & Social Environment
- Maintain welcoming, comfortable spaces for students. Give students enough time to eat their meals. Make food available outside the program hours as necessary. Programs accommodate needs.
- Students have opportunities to build food and nutrition skills.
- When growing, purchasing, and serving food, consider the environment. Recycle, reduce, or compost food packaging and waste. When possible, use reusable containers, bowls, plates, cups, and cutlery.
- A system is in place to monitor and evaluate the program.
- Success and steps for improvement are shared with the school community, partners, and funders.