Bill 8: New Trans Fat Standards

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Bill 8 New Trans Fat Standards

• Shannon Ouellette, MAN, RD
• Perth District Health Unit

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Outline

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

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Trans Fat

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

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Whats the Concern

• Trans fat can lead to an increased risk of heart
  disease.
• Decreases our good HDL cholesterol.
• Increases our bad LDL cholesterol.
• This makes trans fat more harmful than saturated
  fat.

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Trans fat Standard

• 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.
• Including
• Special Lunch meals
• Bake sales
• Cafeteria items
• Vending machine items
• Tuck shop items

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What is allowed

• Trans fat content of a vegetable oil or margarine
  can not exceed 2 of the total fat content.
• Trans fat content of any food, beverage or
  ingredient can not exceed 5 of the total fat
  content.

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Exemptions from the Standard

• When trans fat is naturally occurring from
  ruminant meat or dairy products.
• 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.
• When food is for sale on a special event day.
• The principal can designate up to 10 special
  event days per year.

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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.

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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
• hydrogenated vegetable oil
• vegetable oil shortening
• INGREDIENTS Roasted Peanuts, Soybean Oil, Sugar,
  Hydrogenated Vegetable Oil, Dextrose, Salt.

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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

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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.

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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

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Possible Ingredients of Concern

• Hydrogenated soybean and/or cottonseed oil
• Cheese
• Pepperoni (pork)
• Sausage (pork)
• Bacon (pork)
• Beef

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Frozen Pizza Example

• Sources of Trans Fat
• Hydrogenated soybean and/or cottonseed oil
• Cheese
• 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?

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How to Help Schools

• Nutrition policy
• Healthy Schools Taking Action on Healthy Eating
• Consult with the nutrition team

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How to Avoid Trans Fat

• Follow Canadas Food Guide.
• Choose foods that have been prepared in a healthy
  way.
• Prepare foods with liquid vegetable oil or soft,
  spreadable, non-hydrogenated margarine.
• Read the ingredient list or
• Refer to the Nutrition Facts label.

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Questions