1. Bill 8: New Trans Fat Standards Shannon Ouellette, MAN, RD

2. Outline Define trans fat and discuss the concern Define trans fat and discuss the concern Review the new standard Review the new standard What is allowed What is allowed What is exempt What is exempt How to support schools How to support schools How to avoid trans fat How to avoid trans fat Questions Questions

3. Trans Fat Naturally occurring trans fat Naturally occurring trans fat Ruminant meat and dairy products Ruminant meat and dairy products Artificially made trans fat Artificially made trans fat Liquid vegetable oil is converted to solid fat Liquid vegetable oil is converted to solid fat Found in: Found in: Shortening and some margarines Shortening and some margarines Baked goods Baked goods Snack foods Snack foods Frozen entrees Frozen entrees Fried foods Fried foods Convenience items Convenience items

4. What’s the Concern Trans fat can lead to an increased risk of heart disease. Trans fat can lead to an increased risk of heart disease. Decreases our “good” HDL cholesterol. Decreases our “good” HDL cholesterol. Increases our “bad” LDL cholesterol. Increases our “bad” LDL cholesterol. This makes trans fat more harmful than saturated fat. This makes trans fat more harmful than saturated fat.

5. Trans fat Standard Effective September 1, 2008 Effective September 1, 2008 All school boards must meet this new standard for any item that is offered for sale or prepared and offered for sale on school property. All school boards must meet this new standard for any item that is offered for sale or prepared and offered for sale on school property. Including: Including: Special Lunch meals Special Lunch meals Bake sales Bake sales Cafeteria items Cafeteria items Vending machine items Vending machine items Tuck shop items Tuck shop items

6. What is allowed 1. Trans fat content of a vegetable oil or margarine can not exceed 2% of the total fat content. 2. Trans fat content of any food, beverage or ingredient can not exceed 5% of the total fat content.

7. Exemptions from the Standard 1. When trans fat is naturally occurring from ruminant meat or dairy products. 2. When food is for sale on school premises but not for a school purpose.  For example when your school is used by a community group after school hours. 3. When food is for sale on a “special event day”.  The principal can designate up to 10 special event days per year.

8. Calculating Trans Fat Content Step 1: Read the Nutrition Facts Label To determine if the product contains trans fat. The amount of trans fat includes both natural and artificial trans fat. If a product has 0 grams of trans fat, it is allowed.

9. Calculating Trans Fat Content Step 2. Check the ingredient list In the ingredient list look for sources of artificial trans fat such as: partially hydrogenated vegetable oil partially hydrogenated vegetable oil hydrogenated vegetable oil hydrogenated vegetable oil vegetable oil shortening vegetable oil shortening INGREDIENTS: Roasted Peanuts, Soybean Oil, Sugar, Hydrogenated Vegetable Oil, Dextrose, Salt.

10. Calculating Trans Fat Content Step 3: Calculate the trans fat content Trans fat (g)/total fat (g) x 100 = % trans fat from total fat Example 1.0g/8.0g x 100= 12.5%

11. Calculating Trans Fat Content This product contains artificial trans fat therefore it does not meet the standard of ≤ 5% of the total fat content. However, if this product is a portion of cheese and contains no artificial trans fat. It is allowed because trans fat is naturally occurring in dairy products.

12. Frozen Pizza Example Cafeteria offers a 4 meat rising crust pizza Ingredients Crust: Wheat flour, water, hydrogenated soybean and/or cottonseed oil, semolina, yeast, corn syrup, soybean oil, dough conditioner blend, salt, corn meal, wheat gluten, wheat protein isolate, sodium bicarbonate, sodium aluminum phosphate, olive oil. Toppings: Mozzarella cheese, pepperoni, cooked Italian sausage, bacon crumble, cooked seasoned beef. Sauce: Water, crushed tomatoes, vinegar, extra virgin olive oil, salt, corn starch, sugar, garlic powder, basil, oregano. Nutrition Information: Per 1/6 pizza: Fat 13g; trans fat 1.0g

13. Possible Ingredients of Concern Hydrogenated soybean and/or cottonseed oil Hydrogenated soybean and/or cottonseed oil Cheese Cheese Pepperoni (pork) Pepperoni (pork) Sausage (pork) Sausage (pork) Bacon (pork) Bacon (pork) Beef Beef

14. Frozen Pizza Example Sources of Trans Fat Hydrogenated soybean and/or cottonseed oil Hydrogenated soybean and/or cottonseed oil Cheese Cheese Beef Beef Nutrition Information: Per 1/6 pizza: Fat 13g; trans fat 1.0g = 7.7% trans fat from total fat Is the cafeteria still able to sell this pizza?

15. How to Help Schools Nutrition policy Nutrition policy Healthy Schools: Taking Action on Healthy Eating Healthy Schools: Taking Action on Healthy Eating Consult with the nutrition team Consult with the nutrition team

16. How to Avoid Trans Fat Follow Canada’s Food Guide. Follow Canada’s Food Guide. Choose foods that have been prepared in a healthy way. Choose foods that have been prepared in a healthy way. Prepare foods with liquid vegetable oil or soft, spreadable, non-hydrogenated margarine. Prepare foods with liquid vegetable oil or soft, spreadable, non-hydrogenated margarine. Read the ingredient list or Read the ingredient list or Refer to the Nutrition Facts label. Refer to the Nutrition Facts label.

17. Questions