Appendix 1: Recommended Standards for Foods and Beverages Sold in Elementary School Vending Machines

**Foods**
Food Group	Criteria for Selection⁷	Recommended Foods (Snacks) and Serving Sizes⁸	Essential Nutrients Provided	Comments
Grain Products Choose whole grain and enriched products more often.	low in saturated fat source of fibre source of B vitamins and iron fat limit of 5 g	grain-based bars: 30 to 40 g muffins: 55 g snack breads: 55 g cookies: 30 g crackers: 20 g	complex carbohydrates (starch) B vitamins fibre	Foods high in saturated and trans fat⁹ increase the risk of coronary artery disease.
Vegetables and Fruit Choose dark green and orange vegetables and fruit more often.	good source of vitamin C and/or vitamin A and/or folacin and/or fibre	fresh, whole fruit: 1 piece canned fruit or 100% fruit sauces: 125 mL fresh vegetables: 125 g (with a low-fat dip) 100% dried fruit: 40 g	vitamin C vitamin A folacin fibre	Fruits and vegetables provide needed nutrients. If dried fruit is eaten as a snack, brushing of teeth should be encouraged. It is recommended that dried fruit be eaten as part of a meal.
Milk Products Choose lower-fat milk products more often.	lower fat (yogurt: 2% or less M.F.; cheese: 20% or less M.F.) source or good source of calcium	yogurt: 175 mL cheese: 30-50 g milk puddings: 125 mL	calcium vitamin A
Meat and Alternatives Choose leaner meats, poultry, and fish, as well as dried peas, beans, and lentils more often.	sodium: 480 mg or less source of B vitamins source of iron	ready-to-eat legumes (plain, uncoated): 30 g	protein B vitamins	It is strongly recommended that foods containing peanuts or other nuts not be made available in schools, since some students may have life-threatening allergies to nuts.
Other Foods Taste and enjoyment can also come from other foods and beverages that are not part of the four food groups.	low in fat and low in saturated fat sodium: 480 mg or less source of at least one vitamin or mineral	pretzels: 50 g plain popcorn: 50 g baked chips: 50 g

**Beverages**
Food Group	Criteria for Selection¹⁰	Recommended Beverages and Serving Sizes¹¹	Essential Nutrients Provided	Comments
Milk and Milk Products Choose lower-fat milk products more often.	lower-fat or non-fat (2% M.F. or less) good or excellent source of calcium excellent source of vitamin D	milk flavoured milk yogurt-based drinks calcium-fortified soy beverages 250 mL for all	calcium vitamin D	Serving size should be 250 mL, consistent with Canada's Food Guide to Healthy Eating. There is an increased need for calcium prior to puberty: 3 to 4 servings per day. ¹²
Vegetables and Fruit Choose dark green and orange vegetables and fruit more often.	good source of vitamin C and/or vitamin A and/or folacin	100% fruit juice vegetable juice 125-250 mL for all	vitamin C and/or vitamin A and/or folacin	Serving size should be limited to 250 mL, which is equal to 2 servings of fruit or vegetables, or 125 mL, which is equal to 1 serving.
Other	water			Plain water is a healthy beverage choice, and is the preferred fluid for proper hydration.