NUTRITION & THE WORKSITE A HEALTHY NUTRITION ENVIRONMENT IS A BENEFIT TO EMPLOYEES KHRYSTA BAIG, MSPH, RD, LDN, CHES FOOD ENVIRONMENT Making health the easier choice Supporting change Components Worksite Culture The influence of coworkers Physical Environment Do you have the supplies for success? POLICIES WHY FOOD POLICIES? Dress code Training for machinery use Seat belt usage when driving for work HEALTHY VENDING POLICY Define what can be stocked Specify by calories, fats, sugar, sodium etc. Do not simply say “healthy” foods. Sets schedule to check vending compliance Process for remediating non-compliant vending options Dialogue with employees and vendor HEALTHY FOOD POLICIES Addresses catering Provides healthy substitution ideas Only contract with vendors willing to make your substitutions Addresses food from sales representatives or vendors Addresses food brought from home for other employees (exempt) Encourage healthy options WHAT TO OFFER & WHEN Foods When to Serve Fruit and/or vegetables Breakfast Whole grains Lunch Lean proteins Dinner Water (always) Avoid serving snacks Cooking Methods Announce if food will be present Baked, boiled, broiled or sautéed TIPS FOR CATERING SWAPS Soda Water Juice Water Chips Fruit or Baked Chips White Bread Whole Grain Bread Deli Meat Veggie Sandwiches or Chicken Breast Mayo Light Mayo or Mustard Salad Dressing Low Fat Salad Dressing Cream Based Soup Broth Based Soup Fried Foods Baked Options Desserts Fruit SPACE THE IMPORTANCE OF SPACE Where are people eating? Is it inviting? Is it at their desk? THE IMPORTANCE OF SPACE Are people eating out because they don’t want to eat in? KITCHEN BREAK ROOMS Microwave Sink Dish soap and brush Hand soap and towels Refrigerator Not a storage space Knife and cutting board Tables and chairs Can opener Lighting/windows Scissors Off the clock Forks, knives, spoons Clean NUTRITION EDUCATION Qualified individual Healthy Person Nutrition Education Should follow Dietary Guidelines for Americans Chronic Disease Specific Nutrition Education & Meal Planning Must provided by a Registered Dietitian who is licensed by the State of Tennessee Engaging Simple messages, simple goals RESOURCES Knox County Health Department Strategies for changing your food environment Connection to reputable resources UTMC Healthy Living Kitchen Grocery store tours Cooking demonstrations & nutrition presentations Knoxville Academy of Nutrition and Dietetics Consultant dietitians for individual counseling and worksite presentations QUESTIONS?
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