Concurrent Sessions F

November 14th | Concurrent Sessions F

November 14th 2015 | 15:15 - 16:00

This session will include various research and evaluation presentations. Topics include: nutrition quality and socioeconomic background of student lunch boxes, survey results on school teachers and principals perceptions on healthy eating in Quebec primary schools and an evaluation of the Brigades Culinaires project focused on food literacy and cooking skills.

F1 - Inspiration from France: From school canteens to institutional food services

 France   |     Le Grand Salon   |    EN & FR (simultaneous translation)

Stéphane Veyrat, Director, Un Plus Bio

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Imagine cities which decide to invest in school canteens allowing them to serve healthy food without increasing prices for families. Imagine elected representatives who work to create public institutional food services free of genetically modified organisms (GMO). This presentation will draw on the experiences of the initiative Club des Territoires which is revolutionizing French canteens and which is demonstrating that "Eating organic and eating differently " is possible. This project, initiated by the association Un plus Bio brings together some thirty  communities representing a population of 10 million people.

F2 - Research and evaluation

This session will include various research and evaluation presentations. Topics include: nutrition quality and socioeconomic background of student lunch boxes, survey results on school teachers and principals perceptions on healthy eating in Quebec primary schools and an evaluation of the Brigades Culinaires project focused on food literacy and cooking skills.

  Quebec   |     Hochelaga 4   |    FR ONLY

Composition and nutritional quality of student lunch boxes from elementary schools according to socioeconomic background

Nathalie Alméras, PhD, Centre de recherche de l'Institut universitaire de cardiologie et de pneumologie de Québec (CRIUCPQ)
Maggie Vallières, RD, Centre de recherche de l'Institut universitaire de cardiologie et de pneumologie de Québec (CRIUCPQ)

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In Quebec, a policy guides school food menus. However, nearly 70% of primary students bring food from home for lunch. There is a positive relationship between good nutrition and school performance. This paper presents the results of a study on the composition and nutritional quality of student lunch boxes from school children.

Practices for integrating the concepts of healthy eating and healthy living in Quebec primary schools

Hélène Gayraud, Dt.P., M. Sc., Program Manager, School Sector Nutrition Education, Quebec Programs, Dairy Farmers of Canada

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This presentation summarizes the results of a survey conducted by the Dairy Farmers of Canada’s team of Registered Dietitians to better understand the reality of Quebec primary schools. The survey was carried out in 2014 with teachers and principals. The presentation will address their perception of the relevance of integrating nutrition concepts in school, their practices and their teaching tools.

The Brigades Culinaires project: Effects on the development of food literacy and cooking skills by Quebec high school students

Marie Marquis, PhD, RD, Professor, Département de nutrition, Université de Montréal
Jean-François Archambault, Executive director and founder, La Tablée des Chefs

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The Brigades Culinaires project, an initiative of the Tablée des Chefs, is designed to introduce Quebec high schools students to cooking. With the goal of helping develop their food autonomy, they are invited to participate in 24 chef-led workshops as extracurricular activities. The program’s evaluation results are promising.

F3 - Building leadership through youth engagement

This youth engagement focused session will include presentations from the ‘Stop Community Food Centres’ Food Justice Education Program and a youth-led project from Dalhousie University. The sessions will include interactive activities on building leadership.
Youth participation is encouraged.

  NS, ON   |     Mackenzie   |    EN

Building leadership amongst children and youth: An anti-racist, anti-oppressive approach to food education

Xuan-Yen Cao, Education Coordinator, Stop Community Food Centres
Kanaka Kulendran, Education Coordinator, Stop Community Food Centres

Learn about The ‘Stop Community Food Centres’ Food Justice Education Programs and how they build knowledge and leadership amongst children and youth community members. The audience will participate in a classroom activity about food systems and the systemic barriers and challenges that specifically impact racialized people. Takeaways from this session will include critical analysis of food systems, curriculum connections and classroom strategies.

Food for thought: Youth engagement in food insecurity and school nutrition

Becky Spencer, PhD Student, School of Health and Human Performance, Dalhousie University
Jessie-Lee McIsaac, PhD., Postdoctoral Fellow, School of Health and Human Performance, Dalhousie University

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Presenters will share their experiences in a youth-led project related to school nutrition and food security. During this interactive session, participants will learn how presenters engaged youth from diverse backgrounds in meaningful ways to inform knowledge sharing. Participants will learn about the challenges voiced by youth and key principles of youth engagement related to nutrition in schools.

F4 - Our journey: stories from First Nations communities

This session will include presentations on student nutrition program from the Chippewas of Nawash Unceded First Nation in Ontario and Mi’kmaq community in New Brunswick.

  NB, ON   |     Matapedia   |    EN

Leveraging people, programs and partners

Carlene Keeshig, Chippewas of Nawash Band Councillor Liaison
Kathy Jones, Chippewas of Nawash Band Councillor

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Using funding from the Ontario Ministry of Children & Youth Services, Chippewas of Nawash Unceded First Nation took a step back from the day-to-day operations of "feeding children" and implemented a Community Student Nutrition Collaborative Committee. Presenters will share experiences in leveraging people, programs and partners to enhance students’ nutrition in this First Nations community.

Geneg Oetjitieg ag Geloolg Notoatinen (We’ve come a long way and our journey has been good)

Patricia Murphy RD, MSc, CDE, Community Dietitian & School Nutrition Program Coordinator, Elsipogtog Health & Wellness Centre

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Elsipogtog First Nation is a rural Mi’kmaq community in New Brunswick. Three hundred students from preschool to grade eight attend school. In this session presenters will share their journey from a small meal program to a comprehensive health and wellness program based on the medicine wheel. Participants will be invited to share key elements of their own stories and learn from each other.

F5 - Food policy and cafeteria/canteen networks

   ON, MAN, QC     |     Hochelaga 3   |    EN & FR (simultaneous translation)

The Healthy Schools Workgroup of the Ottawa Food Policy Council: Sharing our experience

Alejandra Dubois, PhD, University of Ottawa
Francis Kenny, former High School Principal
Olly Wodin, RD, Community Dietitian, Sandy Hill Community Health Centre

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The Healthy Schools Workgroup of the Ottawa Food Policy Council has been working since 2013 to promote greater access to, and awareness of healthy, affordable, sustainable food within the educational and care-giving systems in Ottawa. Learning about the different stakeholders involved and building partnerships has been their first task. This presentation will share their experiences and lessons learned along the journey.

Supporting and celebrating quality food in schools: Manitoba Canteen & Cafeteria Network

Maxine Meadows, RD, Manitoba Healthy School Foods initiative

Manitoba Healthy Food in Schools share a new initiative: The Manitoba Canteen & Cafeteria Network. Many school canteens and cafeterias in Manitoba have room to improve on serving healthier options to students, but they face many barriers to making changes. The network was created to identify these barriers and facilitate communication and action towards healthier food in schools.

A Canteen for all schoolchildren: From dream to reality

Marie Tellier, Coordinator, Collectif de la table des écoliers

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The Collectif de la table des écoliers, a group of community organizations in Montreal, is working to develop a school lunch program serving healthy and balanced meals to all school children. This presentation describes the progress of the Collectif in unfolding its vision, particularly through a feasibility study and business model, an analysis of meal production practices and the development of best practices in view of creating a quality label.

F6 - Resource roundtable presentations: Food literacy

This interactive resource sharing session will feature a presentation on the new TASTE Global Food Literacy program, a culinary exploration experience from Ateliers Cinq Épices and curricula materials from a community evidence-based approach entitled Healthy Beginnings.

   National, QC, ON   |     Chaudiere   |    EN & FR

Cooking with children is not rocket science

Martine Carrière, Director, Ateliers Cinq Épices
Members of the Ateliers Cinq Épices team

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The Atelier Cinq Épices will animate a condensed cooking and nutrition workshop. To participate, people from the audience will fall back into childhood! On the menu: preparing a delicious recipe, exploring notions of nutrition and cooking, a game and a tasting session. This is a great opportunity to bring out the child in you and experience a positive culinary experience!

Global food literacy: Encouraging global perspectives in food education

Catherine Copeland, Director, Global EDGEucation
Sarah Copeland, Program Director TASTE Global Food Literacy, Global EDGEucation

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Presenters will share the concepts included in their new TASTE Global Food Literacy program, a professional development program for educators. Their innovative program is designed to deepen global perspectives in food literacy across curricula internationally as well as in both primary and secondary education.

“Healthy Beginnings” : A community-based, cross-sector and evidence-based approach to childhood obesity prevention

Dana Moyer, Healthy Beginnings Coordinator, Langs

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Partnership development and integration of services are the foundation of the “Healthy Beginnings” initiative to address increasing rates of childhood obesity in Ontario. Building on the success of the American-based ‘OrganWise Guys’ curricula and materials, a community health centre, schools and key community stakeholders imported this program across the border and initiated change in healthy eating behaviours of children and their families.