Guidelines, Handbooks, Cookbooks and Resources
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.
Moving Forward with School Nutrition Guidelines
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
Take a look at our Vegetable and Fruit Program pamphlet for a colourful blast of information and ideas gleaned from the Vegetable & Fruit Snack Program.
Canada’s Food Guide
Canada’s Food Guide website includes: food guide snapshot, healthy eating recommendations, recipes, tips and resources.
-Healthy Eating at School
-Recipes
Manitoba Home Nutrition and Learning Program
This website has booklets that include easy to prepare recipes and food and nutrition literacy activities. These can be used at home or in the school environment.
Field to Table Schools: Back Pocket Activities to Keep Your Students Having Fun While They Learn!
This resource was created for educators and schools looking for hands-on activities to help incorporate food literacy education into the school environment.
Nurturing Healthy Eaters in the Classroom
These resources provide suggestions on building Positive Eating Environments, information on Natural Hunger & Fullness Cues, tips to Build Trust With Students & Families and suggestions regarding Teaching Nutrition In A Positive Way.
Early and Middle Years – English
Early and Middle Years – French
Senior Years – English
Senior Years – French
Child Care – English
Child Care – French
Grab and Go Breakfast Recipes
This resource from Nourish Nova Scotia, highlights quick and easy breakfast recipes. Recipes are divided into three levels based on kitchen equipment needed. Choose the recipes that fits your ability! Level 1: No cooking required,Level 2: Basic appliances (ex. fridge, blender, toaster and/or griddle), Level 3: Oven required.
A Fresh Crunch in School Lunch: Farm to School Salad Bar 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.”
Healthy Eating Toolkit: A Resource for Teaching English as a Additional Language
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.
Winnipeg Cooks Together: A Handbook for Community Kitchens
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.
Four Weeks of Healthy Menus
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.
Favourite Family Foods
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.
The Basic Shelf Cookbook
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.
Good and Cheap: Eat Well on $4/Day
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.
Tips and Recipes for Quantity Cooking: Nourishing Minds and Bodies
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.
Responding to Religious Diversity in Manitoba’s Schools A Guide for Educators
This resource was created for educators and schools seeking to respond to the needs of their religiously diverse students and community.
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.