eating in the workplace: creating a healthy food environment · chronic obstructive pulmonary...
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Eating in the Workplace: Creating a Healthy Food EnvironmentSuzanne G Fultz, MS, RD, CDNNicole Hallissey, MS, RDN, CDNEmployee Wellness DietitiansMemorial Sloan Kettering Cancer Center
Health of Employees
Cardiovascular Disease Diabetes
Cancer
Chronic Obstructive Pulmonary Disease
Smoking
HTN
Obesity
Poor dietary habits
↑Lipids
↑Glucose
Physical inactivity
The Food Environment in the Workplace245‐520 meals 520
snacks
49‐52 weeks/ye
ar
5 days/week
1‐2 meals
2 snacks
Why?
• Healthy People 2020 goals– “Create social and physical
environments that promote good health for all.”
• American Hospital Association charged hospitals
• CDC and Prevention Division of Nutrition Physical Activity and Obesity expert panel
Healthy Hospital Food Initiative
Evidence‐based nutrition criteria that ensure employees, visitors, and patients have better access to healthy food.
Cafeterias Standards:
Fruits and Vegetables1. Offer at least four different fruit choices. 2. Offer leafy green salads and at least one
vinegar‐based salad dressing.
Cafeteria Standards
Sandwiches, Salads and Entrees
3. Calories 4. Sodium 5. Whole Grain
All have no more than 700 calories with at least 50% having no more than 500
At least 50% offered have no more than 800 mg sodium
At least 50% are made with whole grains
Cafeteria Standards Soups and Sides
6. Offer at least one steamed, baked, or grilled vegetable option daily that has no more than 200 mg sodium per serving. 7. All soups offered have no more than 480 mg sodium per 8 ounce portion
Cafeteria StandardsBreakfast, Breads, Desserts and Snacks
8. At least 50% of all breakfast breads have no more than 300 calories.9. At least 50% of all desserts have no more than 200 calories.
Cafeteria Standards Breakfast, Breads, Desserts and Snacks10. All pre-packaged snacks meet the following criteria, per package:
– no more than 200 calories – Total fat: no more than 7 grams *– Saturated fat: no more than 2 grams * – Trans fat: 0 grams trans fat – Sodium: no more than 200 mg (except cottage cheese) – Sugar: no more than 10 grams – Yogurt: no more than 30 grams of sugar per 8 ounces – Fiber: contain at least 2 grams of fiber, if product is grain/potato-based
* Nuts, seeds, nut butters, and cheese are exempt
Cafeteria Standards Cooking method:
11. No use of deep fryers; no deep frying. Trans fats:
12. Trans Fat: All items contain 0 grams trans fat per serving.
Cafeteria Standards
Beverages:13. Water is available at no charge 14. At least 75% of all beverage options are low calorie beverages 15. All high calorie beverages are sold in 16 ounce containers or smaller.
Cafeteria Standards
Placement, Promotion, and Pricing16. Stock only healthy options near the entrance to the cafeteria and at the registers.17. Advertising, promotional, and/or marketing materials in the cafeteria can only be for healthy food and beverage options.
Cafeteria Standards
Placement, Promotion, and Pricing18. Post calorie information for items that do not have a Nutrition Facts label.
Cafeteria Standards
Placement, Promotion, and Pricing19. Ensure at least one healthy value meal is available daily. The whole meal should contain:
• No more than 800 mg sodium • A fresh fruit or serving of a non‐starchy vegetable
20. Sandwiches are available in half‐size portions at half the price of a full‐size sandwich.
Healthy Vending Standards
• Require water and seltzer be placed at eye level, or in the highest selling position.
• High calorie beverages should be placed farthest from eye level, or in the lowest selling position. Require all high calorie beverages are sold in 12-ounce containers or smaller.
• Prohibit advertisements of high calorie beverages on vending machines.
Healthy Vending
Implementation Guide
Promotional Materials
FoodWise
• Offered at breakfast and lunch at a discounted price
vegetables, whole grains,
and lean protein
Meatless MondayLower Risk of Heart Disease and Stroke
Limit Cancer Risk
Budget Friendly
Curb Obesity
Better for the environment
Improved Nutrition
Quality of Diet
Helping you stop
and make the right choice
Navigate the cafeteria menu to select healthier options with ease.
Select healthier food based on their
color code.
Allow for all foods in moderation
Identify what makes one choice healthier than
another.
Use the tool to make educated
decisions.
Green-Light Foods• Steamed, baked or grilled• Less than 300 calories• Less than 200 mg sodium
Side Dishes
• Less than 400 calories per 8 ounces• Less than 480 mg sodium per 8 ounces• Broth‐based rather than cream‐based
Soups
• Less than 800 calories• Less than 800 mg sodium• Less than 25 grams fat• At least 8 grams fiber• Made with whole grains• Contains a side of veggies
Meals
Yellow-Light Foods
• Lightly sautéed or pan‐seared • 300‐450 calories • 200‐400 mg sodium
Side Dishes
• 400 ‐550 calories per 8 ounces• 480 ‐680 mg sodium per 8 ounces • Broth‐based or contain light cream
Soups
• Less than 800 calories • Less than 800 mg sodium • No fiber requirement• No whole grain requirement• No veggie requirement
• Less than 25 g fat
Meals
Red-Light Foods
• Fried or deep‐fried• More than 450 calories • More than 400 mg of sodium
Side Dishes
• More than 550 calories per 8 ounces• More than 680 mg sodium per 8 ounces• Made with heavy cream
Soups
• More than 800 calories • More than 800 mg sodium• No fiber requirement• No whole grain requirement• No veggie requirement
• More than 25 g fat
Meals
Text
MSK Café Grill Breakfast1 EggAny Style on ToastCalories‐ Sodium‐ Fat‐
1 Egg on Bagel, Roll, English MuffinCalories‐ Sodium‐ Fat‐
1 Egg on CroissantCalories‐ Sodium‐ Fat‐
Add Meat (Bacon, Sausage, Ham)Calories‐ 90‐180 Sodium‐ 410‐550 mg Fat‐ 7‐16 g
Add EggCalories‐ 70 Sodium‐ 70 mg Fat‐ 5 g
Add CheeseCalories‐ 180 Sodium‐ 600 mg Fat‐ 14 g
Add Tomato or OnionCalories‐ 7 Sodium‐ 0 mg Fat‐ 2 g
French ToastCalories‐ 368 Sodium‐ 384 mg Fat‐ 19 g
PancakeCalories‐ 150 Sodium‐ 450 mg Fat‐ 1.5 g
Pancake with ToppingCalories‐ 200‐500 Sodium‐ 500‐700 mg Fat‐ 2‐10 g
Employee$1.55
$1.80
$2.35
$1.20
$0.85
$0.35
$0.25
$1.25
$1.05
$1.95
Visitor$2.30
$2.50
$2.80
$1.90
$1.20
$0.50
$0.50
$1.95
$1.50
$2.50Augustine Grantley, Sous Chef
Working with Sustainability
Cafeteria Sourcing
• Certified Local Pledge – Baldor Foods• Populate foods from vendors
– Jersey Fresh– Local Roots – works with farms in
tristate area• Report to Key Green
– Tracks local, sustainable, antibiotic-free and grass-fed spending
• Source organic coffee directly through Starbucks
• Areas of change
• Implement incrementally
Apply a Systemati
c Approach
• Local• Seasonal• Organic
Focus Your Program
• Set up expectations
• Be flexible
Lean on Vendors
Locally Grown Farmers Market – Sourced through vendors– Featured fruits and produce
from New Jersey and New York
– Available every other week (June-October)
– Excess used in daily production
Challenges
SeasonalityHot House
Items
Watch Trends Menu Changes
Community Sustainable Agriculture
• Sustainability partnership with Employee Wellness, Food & Nutrition
• Local Roots NYC
• Food safety concerns
• Forgotten shares
Practice Greenhealth
Healthy Catering Make argument for a healthy catering menu
Make argument for a healthy catering menu
Plan food/beverage choices
Plan food/beverage choices
☐ Be creative for competitive pricing☐ Be creative for competitive pricing
Creating a Culture of Wellness
Support from Leadership
Create a Wellness Brand
Wellness Advocates
Be Consistent Be Present
Steps to Take in Your Facility
Expertise
• Trained in health/wellness• Individuals who walk the walk
Support
• Cost savings• Productivity
Track Success
• Unique visits• Change in behavior• Participation in Wellness
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