Set Up Your Program
Step 3:
Set up Student Nutrition Advisory Committee
The purpose of this Committee is to review the results of the survey and establish and monitor the effectiveness of the nutrition program. Include interested teaching staff, support staff, parents/guardians, Public Health nurses or nutritionists, students where appropriate and perhaps community persons who are interested in child nutrition i.e. local businesses, service clubs, interfaith group.
It is helpful for the Student Nutrition Advisory Committee to develop an action plan to implement the SNP that addresses the issues of:
- Location - A safe, clean comfortable space for the SNP within the school or other suitable venue that meets fire regulations and room capacity restrictions. Programs are conducted in classrooms, cafeterias, gymnasiums and some in staff rooms. The custodian will need to be on board due to the impact of the program on their work.
- Site Coordinator - A School Coordinator or Site Coordinator should be identified to supervise the day-to-day program operation and coordinate volunteers.
- Research - Your Local SNP Coordinator can make arrangements for you to visit other breakfast/snack/lunch programs.
- Type of meal(s) to be served i.e. breakfast, snack or lunch.
- Delivery model - Which of the 3 delivery models will you adopt - "sit down", "bin" or "grab n'go"? You need to ensure that your program is universal. All children should have the opportunity to participate in the program without being stigmatized or singled out. Every participant of the program should be made to feel welcome.
- Menu - Refer to the Nutrition Guidelines - June 2005 at www.studentnutritionprogram.ca. A basic two week menu (see sample menus in Appendix C) should be nutritious, well-balanced and varied. Start simple. Your Local SNP Coordinator will be able to assist schools with menu planning and food costing. See Appendix D for a quick reference guide to nutrition.
- Food Safety Guidelines - Check with your Local SNP Coordinator to ensure food safety guidelines are followed.
- Budget - Expenditures and deposits will need to be recorded. All receipts must be kept. An accounting report of expenditures of food or paper products up the amount of the grant needs to be provided semi-annually to the Local Student Nutrition Program Coordinator (end of January and June). (Appendix E )
- Receipt of contributions and fundraising opportunities - Sponsors need to be found to help defray the program costs. Sponsors may include a local church, business, service club, school fund raising activities and School Council. Parental support is an important part of a successful nutrition program. You will need to determine how you are going to collect financial support from parents.
- Community support will need to be established including the availability of staff and volunteers. Volunteers will be needed to assist the Site Coordinator on a scheduled basis. You will need to discuss your school's volunteer policies with your school principal. (See Appendix I for Volunteer resource kit)
- Monthly Report - Participating schools are required to provide a Monthly report which can be found in Appendix F.
Student Nutrition Programs:
A Guide to Getting Started Resource Documents
Full Document - PDF (74 KB)
Full Document in PDF Format, 7 pages
Full Document - Word (66 KB)Full Document in Word Format, 7 pages
Appendices Available for Individual Download in PDF Format
Appendix A (19 KB)
Principal's Letter
Appendix B (10 KB)Sample Covering Letter & Survey to Parents/Guardians
Appendix C (32 KB)Week One & Two Menu Planning Form
Appendix D (750 KB)Quick Reference Guide for Menu Planning
Appendix E (8 KB)Accounting Report of Expenditures
Appendix F (222 KB)Monthly Service Targets Report
Appendix G (336 KB)2010-2011 SNP Funding Application
Appendix H (11 KB)Program Announcement/Information Letter & Form for Parents/Guardians
Appendix I (1,801 KB)Volunteer Resource Kit
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