In keeping with our Wellness model, Anglophone East School District has implemented new nutritional guidelines – effective beginning with the 2005/2006 school year – in an effort to further educate students, teachers, and all staff on the importance of healthy living. All food services in Anglophone East School District buildings will be impacted including the cafeteria and hot lunch programs as well as vending machine services. The new, healthy options are in accordance with the recommended foods by certified nutritionists and the Canadian Food Guide.

Contacts

Lisa Ann Babineau

Public Health Nur​​se
Healthy Learners Program
(506) 856-3999
lisaann.babineau@gnb.ca

​Johanne Theriault

Public Health Nurse
Public Health Nutritionist
(506) 856-3873
johanne.theriault@gnb.ca

Foods for School Cafeterias, Hot Lunch Programs and Vending Machines

Based on Canada’s Food Guide to Healthy Eating (CFGHE), the foods provided in Anglophone East School District will be primarily nutrient dense foods, providing good nutritional value for the calories they contribute to children’s meals. Only foods with Maximum and Moderate Nutritional Value will be allowed in Anglophone East School District schools. The following list represents some appropriate foods for food service in Anglophone East School District schools.

Foods with moderate nutritional value, as well as combination foods, may need to be assessed on an individual basis. Issues to be considered include the method of preparation; portion size; presence of fruits, vegetables, and whole grains; proportion of added fats, sugars, and salt; degree of processing. The chart below should help the food vendor to begin classifying foods.

Please note that changes will have to be made to this list over time as new products become available and product formulations change. The District will review this list on at least an annual basis and make changes as needed to ensure the foods allowed are healthy and that the restrictions are reasonable for all concerned. As this list is intended to apply to all foods for all grade levels throughout Anglophone East School District, questions and suggestions for changes will be directed to the District, rather than to individual schools.

We recognize that healthy eating outside of school represents a balance of many kinds of foods. This list is not intended to be used as tool for teaching general healthy eating principles. Based on Canada’s Food Guide to Healthy Eating (CFGHE), the foods provided in Anglophone East School District will be primarily nutrient dense food
Foods with Maximum Nutritional Value are ALLOWED
These foods are:
  • Good or excellent sources of important nutrients (e.g. vitamins, minerals, protein and fibre)
  • Generally low in added fat, sugar and/or salt
  • Generally whole grains, vegetables and fruit, low fat milk products and lean meats and alternatives

Found within one of the four food groups in CFGHE

Foods with Moderate Nutritional Value are ALLOWED
These foods are:
  • Sources of nutrients (e.g. vitamins, minerals, protein and fibre)
  • Sometimes high in fat, sugar, salt and/or excessive calories generally as a result of processing. Some of these foods can be difficult to classify because of the brand and/or their method of preparation and the portion size offered (e.g. cake style muffin vs. whole grain muffin with reduced fat and sugar
  • Generally found within one of the four food groups in CFGHE


Foods with Minimum Nutritional Value are NOT ALLOWED
These foods:
  • May provide nutrients but are generally high in fat, added sugar, salt, caffeine and/or calories
  • Tend to be highly processed (e.g. deep fried, high in hydrogenated fats, with added colouring)

May belong in the “other food” category of CFGHE

* Nutrient limits are per the serving size listed on the package. DV = “Daily Value”

Cereals
Maximum Nutritional Value
  • Whole grain
  • Fat – 3g or less
  • Fibre – 2g or more


  • Porridge: oatmeal, instant regular oatmeal, oatbran, red river, cornmeal
  • Dry cereal: all bran, bran buds, bran flakes, cheerios, corn bran, fibre 1, fruit & fibre, grape-nuts, muesli, raisin bran, shredded wheat, shreddies, Weetabix


Moderate Nutritional Value
  • Flake or crisp types
  • Fat – 4g or less 1
  • Fibre – 2g or less 1


  • Porridge: cream of wheat
  • Dry cereal: cornflakes, low fat granola with raisins, low fat harvest crunch, just right, mini wheats with frosting, puff wheat, rice krispies, special K


Minimum Nutritional Value
  • Sugar coated, candied
  • Fat – 4g or more 1
  • Sugar – added 1



  • Porridge: instant flavoured oatmeal and cream of wheat
  • Dry cereal: alpha bits, count chocula, fruit loops, frosted flakes, granola with raisins, harvest crunch regular varieties, lucky charms, sugar crisps, trix, honey combs
Bread
Maximum Nutritional Value
  • 100% whole grain (wheat, rye, etc.)
  • Fat – no added
  • Whole wheat, whole grain, cracked wheat, pumpernickel, rye, multigrain, and oat bran products


Pita, English muffin, bagels, rolls, buns, tortilla, bannock


Moderate Nutritional Value
  • 60% whole grain (wheat, rye, etc.)
  • Fat – no added
  • Enriched white and fruit breads


Pita, English muffin, bagels, rolls, buns, roti, tortilla, bannock, raisin bread, brown bread


Minimum Nutritional Value
  • Less than 60% whole grain
  • Fat – added
  • Enriched white, high fat products


Croissants

Pasta
Maximum Nutritional Value
  • Whole wheat pasta and noodles


Moderate Nutritional Value
  • White pasta and noodles, rice noodles, egg noodles


Minimum Nutritional Value
  • Deep fried pasta noodles: mr. noodles, chinese chow mein noodles
  • Canned pasta: chef boyardee, heinz noodles and similar no-name brands
Rice
Maximum Nutritional Value
  • Brown rice


Moderate Nutritional Value

White rice, long grain, wild rice, instant rice, converted rice

Casseroles
Moderate Nutritional Value
  • Rice or pasta dishes made with milk, cheese or meat ingredients from Maximum or Moderate categories


Minimum Nutritional Value
  • Rice or pasta dishes made with ingredients from Minimum category
Grains
Maximum Nutritional Value
  • Corn, barley, millet, couscous, bulgur
Baked Goods – Muffins, Quick Breads; Cakes & Pastry; Cookies
Maximum Nutritional Value
  • Fat – 3g or less 1
  • Fibre – 2g or more 1
  • Sugar – no added Whole wheat flour first ingredient


Moderate Nutritional Value
  • Fat – 3g or more 1
  • Fibre – 2g or less 1
  • Sugar – some added
  • Whole grains
  • With dried fruit, nuts or seeds


  • Muffins, fruit loaves and dessert bread, low in fat, with whole grains, dried fruit, nuts or seeds 3
  • Angel food cake
  • Cookies: low fat, whole grain, fruit bars, fig newtons, oatmeal, oatmeal and raisin, gingersnaps, graham wafers, arrowroots, digestive


Minimum Nutritional Value
  • Fat – 5g or more 1
  • Fibre – 2g or less 1
  • Sugar – large amount added
  • White flour
  • Added chocolate, chocolate chips, icing


  • Muffins, fruit loaves and dessert bread, higher in fat, made with chocolate chips, icing, etc.
  • Cakes, cupcakes, cake rolls, Danishes, packaged snack cakes (joe louis, flakie, twinkie, half-moon), pie, pastries
  • Cookies: chocolate chip; cream-, chocolate- or icing filled; chocolate- or icing covered; with marshmallows


Vegetables
Maximum Nutritional Value

Any vegetables that meet these criteria:

  • Fresh, frozen or canned
  • Fat – no added
  • Salt – no added Preparation – baked, roasted or mashed


Moderate Nutritional Value
  • Fresh, frozen or canned
  • Fat – no added
  • Salt – may have added Preparation – baked, roasted or mashed


  • Salsa, vegetables canned with salt


Minimum Nutritional Value
  • Fresh, frozen or canned
  • Fat – added
  • Salt – added
  • Preparation – deep fried, breaded


  • French fries, poutines
Fruit; Fruit puree or compote; Dried fruits; Fruit leathers; Frozen fruit treats
Maximum Nutritional Value
  • Fresh or frozen
  • Canned in water, fruit juice Sugar – no added


  • Applesauce or fruit compote: 100% pure, unsweetened
  • Frozen fruit juice bar with 100% fruit juice


Moderate Nutritional Value
  • Fresh, frozen, dried
  • Canned in light syrup
  • Sugar – some added


  • Applesauce or Fruit compote: sweetened
  • Dried fruit with no added sugar: raisins, dates, figs, apricots, cranberries, cherries
  • 100% fruit leathers: sunrype, fruit-to-go, fruit and veggie bars


Minimum Nutritional Value
  • Frozen, dried
  • Canned in heavy syrup Sugar – added

  • Canned fruit in heavy syrup
  • Dried fruit with added sugar: cranberries, blueberries, cherries
  • Artificial fruit flavoured leathers: fruit roll-ups, fruit by the foot, fruit gushers, pooh snacks, sodalicious
  • Frozen fruit juice bar with less than 100% juice: popsicles
Hard Cheese, Cottage Cheese, Fresh Cheese, Processed Cheese, Cheese Spread
Maximum Nutritional Value
  • Fat – 20% MF or less
  • Calcium – 15% DV or more 
    Low fat cheeses: skim milk mozzarella, cheddar, gouda, etc.
  • Fat – 2% MF or less 
    Cottage cheese
  • Fat – 3g or less
  • Sugar – no added


Moderate Nutritional Value
  • Fat – 20–25% MF
  • Calcium – 15% DV or more 
    Moderate fat cheese: brick, cheddar, edam, gouda, feta, etc.
  • Fat – 2% MF or more 
    Cottage cheese
  • Fat – 3g or more
  • Sugar – some added

Fresh cheese with fruit: minigo, president’s choice, petit d’animals

  • First ingredient – milk

Processed cheese slices: kraft singles, velveeta, black diamond


Minimum Nutritional Value
  • Fat – 25% MF or more

Regular block cheese and string cheese: regular brick, cheddar, edam, gouda, etc.

  • First ingredient – not milk

Processed cheese slices: some no-name brands
Cheese spread: cheese whiz

Soy Based Cheese Alternatives
Moderate Nutritional Value
  • Veggie slices, veggie shreds
Yogurt
Maximum Nutritional Value
  • Fat – 2% MF or less 1
  • Sugar – little or no added

Yogurt with or without fruit
Yogurt tubes: danone tubes xpress
Yogurt mousse: silhouette


Moderate Nutritional Value
  • Fat – 2% MF or more 1
  • Sugar – added

Yogurt with added granola
Yogurt tubes: yoplait tubes
Yogurt mousse: yogurt crème mousse: danone a la crème, astro la crème, apple crumble

Puddings and Frozen Milk Products
Maximum Nutritional Value
  • Fat – 2% MF or less
  • Calcium – 15% DV or more
  • Serving size – 125 mL


Moderate Nutritional Value
  • Fat – 2% MF or less
  • Calcium – 10-15% DV or more
  • Serving size – more than 125 mL

President’s Choice: creamy caramel, French vanilla Healthy Choice: French vanilla, double chocolate fudge, French crème tapioca Jell-O: chocolate fudge

  • Fat – 3g or less
  • Calcium – 5% DV or more

Low fat frozen yogurt: Chapmans (1.5% MF), Scotsburn (0.4% MF)
Low fat ice cream: Scotsburn ice milk , Chapmans light sorbet, Breyers smart scoop Fudgsicles


Minimum Nutritional Value
  • Fat – 2% MF or more
  • Calcium – 10% DV or less
  • Serving size – more than 125 mL

Jello: banana blitz, butterscotch blast, chocolate fudge attack, chocolate splat, vanilla whirl, fat free vanilla, fat free devil’s food delight

  • Fat – 3g or more
  • Calcium – less than 5% DV

Regular frozen yogurt: chapmans regular, ben & jerry regular regular ice cream, sherbet, Drumsticks, creamsicles, ice cream sandwiches

Meat – Ground Beef, Pork or Poultry
Maximum Nutritional Value

Any meat that meets these requirements:

  • Lean meats
  • Preparation – baked, grilled, broiled or roasted
  • Extra-lean (less than 10% fat) or lean (10% – 17% fat)


Moderate Nutritional Value
  • Medium Meats
  • Preparation – baked, grilled, broiled or roasted
  • Medium (18% – 23% fat)


Minimum Nutritional Value
  • High fat meats
  • Preparation – battered, breaded or fried: Chicken nuggets, chicken burgers, chicken fingers
  • Regular (24% – 30% fat)
Processed Meats, Lunch Meats, Bacon Wieners, Soy-Based Meat Alternatives
Maximum Nutritional Value
  • Whole grain


Moderate Nutritional Value
  • Flake or crisp types


Minimum Nutritional Value


Fish
Maximum Nutritional Value
  • Whole grain


Moderate Nutritional Value
  • Flake or crisp types


Minimum Nutritional Value


Legumes
Maximum Nutritional Value
  • Whole grain


Moderate Nutritional Value
  • Flake or crisp types


Minimum Nutritional Value


Eggs
Maximum Nutritional Value
  • Whole grain


Moderate Nutritional Value
  • Flake or crisp types


Minimum Nutritional Value


Soy Products
Maximum Nutritional Value
  • Whole grain


Moderate Nutritional Value
  • Flake or crisp types


Minimum Nutritional Value


Crackers & Snacks
Maximum Nutritional Value
  • Whole grain
  • Fat – 3g or less

Whole wheat soda, rye flatbread, melba toast, rusks, crispbread, low fat stone wheat thins

Moderate Nutritional Value
  • Whole grain or white flour
  • Fat – 5g or less

Regular soda, multigrain soda, rice cakes, rice crackers, snackwells, bitelife, wheat crisps, baked potato thins, triscuits, Popcorn (Air popped, lightly seasoned, light microwave), Pretzels

Minimum Nutritional Value
  • White flour
  • Fat – more than 5g 1

Goldfish, Ritz bits, 25% less fat Ritz, cheese / peanut butter / s’more filled Ritz, regular wheat thins, vegetable thins, Breton varieties, Popcorn (With oil / butter / sugar / cheese coating: smart foods cheese flavour), Chocolate or cheese covered pretzels

Granola and Cereal Bars
Maximum Nutritional Value
  • Nutrients – 5% DV for Iron and one B-vitamin
  • Fibre – 2g or more

Sugar – no added

Moderate Nutritional Value
  • Nutrients – 5% DV for either iron or one B-vitamin
  • Fibre – 2g or more
  • Sugar – some added

Kellogg’s: all-bran honey nut flavour bars, vector berry burst flavour (contains nuts and may contain traces of peanuts) LeClerc vital chewy bars: strawberry, banana nut, apple crisp, fruit explosion LeClerc vital crunchy bars: roasted coconut, praline mix, oat and honey (some varieties contain nuts) LeClerc sweet mornings cereal bars: raspberry, strawberry Our Compliments: oat n’ honey crunchy granola bar

Minimum Nutritional Value
  • Nutrients – less than 5% DV for all nutrients
  • Fibre – 2g or less 1
  • Sugar – large amounts added

Hard chocolate chip, hard plain, soft chocolate chip / marshmallow, peanut butter chocolate covered Kellogg’s: all-bran original, nutrigrain, special K bars President’s Choice cereal bars: five fruit, strawberry, blueberry, raspberry General Mills nature valley crunchy granola bars, chewy trail mix bar, yogurt bar Quaker: chewy trail mix bar, chewy fruit n’ crunch bar, oatmeal to go

Chips, Crisps, Puffs, etc.
Maximum Nutritional Value
  • Fat – 3g or less
  • Sodium – 480 mg or less


Moderate Nutritional Value
  • Fat – 3g or less
  • Sodium – 480 mg or less

Lays: baked originals, baked ruffles sour cream and cheddar 2, Handi Foods: pita puffs

Minimum Nutritional Value
  • Fat – 3g or more
  • Sodium – 480 mg or more

Chips – potato, corn, tortilla: sun chips, doritos, fritos, munchos, miss vickie’s, maine coast, nachos Chips – apple, banana Baked chips and snacks: doritos, cheetos Puffs: corn, cheese Other snacks: hickory sticks, bugles, ringolos, onion rings Snack mixes: bits and bites, party mix, munchie mix

Candy, Fruit Flavoured Gelatin, Frozen Treats
Minimum Nutritional Value

Candy, Gum, Chocolate, Marshmallows, Gelatin desserts: jell-o, Chewy fruit snacks: jubes, gummy bears, wine gums, Popsicles

Water
Maximum Nutritional Value

Water

Milk, Milk Beverages, Yogurt Beverages
Maximum Nutritional Value
  • Fat – 2% MF or less
  • Sugar – no added
  • Calcium – 15% DV or more
  • Vitamin D – 25% DV or more
  • Serving size – 250 mL

White milk

Moderate Nutritional Value
  • Fat – 3.3% MF or less
  • Sugar – added
  • Calcium – 5-15% DV
  • Vitamin D – 25% DV or more
  • Serving size – 250 mL

White, chocolate or flavoured milks, Hot chocolate made with milk, Milkshakes: made with milk 2% MF or less, and lower fat ice cream, Yop, petit danimals drinkable

Minimum Nutritional Value
  • Fat – 3.3% MF or more
  • Sugar – added
  • Calcium – 5% DV or less
  • Vitamin D – 25% DV or less
  • Serving size – more than 250 mL

Cream, Instant hot chocolate made with water, or with cream Milkshakes made in chocolate bar flavours: Rollo, crispy crunch, milk mania, Eggnog

Smoothies
Maximum Nutritional Value

Smoothies made with yogurt or milk, 2% MF or less, and fruit

Moderate Nutritional Value

Smoothies made with yogurt and milk, more than 2% MF, and fruit

Minimum Nutritional Value

Smoothies made with yogurt and milk more than 2% MF, fruit, gelatin and added sugar: mixed jello smoothie

Soy or Rice Beverage Alternatives
Maximum Nutritional Value
  • Fat – 3g or less
  • Calcium – 15% DV or more
  • Vitamin D – 25% DV or more
  • Sugar – no added
  • Serving size – 250 mL

Soy, rice or other alternative milks, plain

Moderate Nutritional Value
  • Fat – 4g or less
  • Calcium – 5-15% DV
  • Vitamin D – 25% DV or more
  • Sugar – added
  • Serving size – more than 250 mL

Soy, rice or other alternative milks, flavoured

Minimum Nutritional Value
  • Fat – 4g or more
  • Calcium – 5% DV or less
  • Vitamin D – 25% DV or less
  • Sugar – added
  • Serving size – more than 250 mL
Fruit Juices and Fruit Flavoured Beverages
Maximum Nutritional Value
  • Ingredients – 100% fruit
  • Sugar – no added
  • Serving size – 125-250 mL

100% pure juices juice blends made from 100% pure juices

Moderate Nutritional Value
  • Ingredients – 100% fruit
  • Sugar – no added
  • Serving size – more than 250 mL

100% pure juices and blends in packages larger than 250 mL.

Minimum Nutritional Value
  • Ingredients – less than 100% fruit
  • Sugar – added
  • Serving size – more than 250 mL

Fruit juice blends made with added sugar: tropicana, fruitopia, five alive, minute maid strawberry passion Punches, cocktails, and “ades”: lemonade, fruit punch, cranberry cocktail

Sport Drinks, Caffeinated Drinks, Other Beverages
Minimum Nutritional Value

Gatorade, powerade, Tea, coffee, cappuccino, espresso, Iced tea, coffees, etc., Slushies, Pop, diet pop

Allergies:

Many schools have a peanut free policy. All products should be individually verified for nut-free status in a school with a severe nut allergy. Other food allergies may need to be addressed depending on the needs of individual children at the school.

Fats and oils

Fats and oils are to be used in small amounts when necessary.

Preferred Fats and Oils
  • Non-hydrogenated
  • No trans fats
  • Canola oil
  • Olive oil
  • Other seed oils: corn, sunflower, safflower


Less Preferable Fats and Oils
  • Hydrogenated
  • Trans Fats
  • Coconut oil
  • Palm kernel oil


Condiments etc.

The following items, although low in nutrition, are usually eaten in small amounts. They may be offered in small portions as additions to complete meals:

  • Sweets: sugar, syrup, honey, jam, jelly
  • Condiments: ketchup, mustard, relish
  • Fats: butter, margarine, sour cream, cream cheese, gravy, mayonnaise, salad dressing, whipped cream


Eat Learn Live Program

We see the future in the faces of our children. Eat. Learn. Live. is how we nurture them and is the spirit of Chartwells.

Eat

What they eat determines how they develop. Our team of passionate chefs and dieticians work closely with school boards, s​chool administrations, teachers and parents to create custom menus that are tasty, fun and nutritious. From Kindergarten to High School students will recognize Balanced Choices is their fuel for success.

Learn

Give them healthy options and teach them how to choose wisely. Beyond school doors students will be bombarded with choice. Arming them with knowledge will give them the power to make good decisions. Chef demonstrations, kitchen tours, product sampling and instructional material are tools provided by our Balanced Choice program developed to reach students and support the school community.

Live

As we live we affect life. The actions of individuals build relationships that weave the fabric of a community. With over 800 schools across the Canada, Chartwells is reaching beyond the kitchen and dining environment with worthy humanitarian causes and responsible environmental stewardship. We support Kids Help Phone as a major national initiative and believe the best way to teach responsibility is to take it.