CHARACTERISTICS OF THE MENUS OFFERED
Presented in the form of a cyclical menu to ensure greater diversity and better balance, the daily dishes are adapted to the evolving needs of the student clientele.
The challenge is to meet two goals at once by offering foods and products that are both popular with students and provide a beneficial nutritional profile.
The guidelines for creating the menus offered at your school are:
VARIETY AND NUTRITIONAL VALUE
- To offer a varied diet and emphasize foods with high nutritional value, in compliance with the basic principles of the Canada Food Guide to Healthy Eating
- Meet nutritional needs by offering the four food groups in the recommended quantities
- Offer a wide variety of foods and an optimal distribution of meat, poultry, fish, seafood, beans, and tofu, while avoiding repetition, in the four-week menu cycle
- Allow for discovery of new or less-well-known dishes and foods inspired by world cuisine and prepared in an interesting way
- Encourage consumption of fruits and vegetables
- Increase fibre intake
AVOID CONSUMPTION OF FOODS WITH LOW NUTRITIONAL VALUE
- Eliminate sources of trans fats
- Reduce consumption of saturated fats
- Emphasize use of mono- and polyunsaturated fats in preparation of recipes
- Reduce sodium content in foods