Guidelines, Handbooks, and Cookbooks
This collection of resources provides guidance on everything from school nutrition guidelines to connecting with farmers. Use these resources in conjunction with our collection of fact sheets and guiding principles.
This handbook replaces the 2006 MB School Nutrition guidelines. It is meant to assist schools as they make plans to improve their school food environments.
Building Programs that Deliver on Vegetables & Fruits
This handbook is for schools, community places, and after-school programs that are interested in adding an increased variety and frequency of vegetable and fruit options to their breakfast, snack, and lunch programs.
Vegetable and Fruit Program pamphlet
Alternative Food Systems Report
A snapshot of Manitoba’s alternative food system. This research provides valuable information for future food initiatives in schools that will help with both design and evaluation.
Eating Well with Canada’s Food Guide
Designed to help Canadians eat healthy, Canada’s Food Guide describes what amount of food people need and the type of food that is part of a healthy eating pattern.
This resource provides background information, tips and tools to complement each recommendation in Canada’s Food Guide.
This guide will help you include more produce in your program, using the salad bar model as a basis. Includes tips for finding volunteers, forming a committee, talking to farmers, recipes, and “tools from the shed.”
This toolkit provides a basic introduction to nutrition including food vocabulary, Canada’s Food Guide, serving sizes, grocery shopping, meal planning, and basic food safety.
This handbook has great recipes and a useful appendix with information on food storage, ingredient equivalents, buying food in larger quantities, measurement facts, and substitutes for ingredients.
These four weeks of menus are based on Eating Well with Canada’s Food Guide. They include plenty of vegetables and fruit (especially dark green and orange vegetables and fruit), whole grain products, milk and milk products and legumes, lean meats, poultry and fish.
In this cookbook you will find delicious, nutritious, easy to prepare, family-friendly recipes and cooking tips. There is a also section at the back with useful cooking information.
This resource includes information on food selection, food purchasing, storage and preparation, healthy eating, easy menu planning, recipes which will help “stretch the food dollar,” basic equipment and alternatives, and using leftovers.
This cookbook is significant in that all the recipes are prepared from one list of low cost, nutritious ingredients. They are quick and easy-to-make, requiring a minimum of cooking experience and equipment.
Note: This resource can be ordered for a cost.
These recipes are designed to fit the budgets of people living on SNAP, the US program that used to be called food stamps. The benefit formulas are complicated, but you end up with $4 per person, per day to spend on food.
This resource was created to assist people who prepare food for sale to students. It includes tips on how to choose healthy recipes and substitutions to make favourite recipes healthier.
This resource was created for educators and schools seeking to respond to the needs of their religiously diverse students and community.