Transcript pptxNutrition Standards Training1.71 MB

Presented by:
County Green Team
County Wellness Committee
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OUTCOME: At least one food purchasing
decision-maker in every County department
will attend this training.
Please make sure that you sign in
◦ In attendance – sign training roster
◦ Viewing from your computer – send email NOW to:
[email protected] indicating that you are in
attendance
◦ Viewing on demand (website link) – send email to
[email protected] indicating that you have
watched the presentation (you will be asked to
complete a brief post-training evaluation)
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If you
◦ Attend in Person
◦ View the Training via Computer (livestream)
◦ View the Training on Demand (until 11/23/12)
Your name will be entered into a drawing
for a $25 department credit towards a
future catering order from your choice of:
-- SMMC Stars Catering
-- County Catering Connection
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Build a “Culture of Health” at San Mateo
County
Understand guidelines associated with
food purchases as they apply to the
County’s Green initiatives and Wellness
Policy
Increase confidence in addressing
challenges and resistance associated
with these guidelines, with vendors and
with employees.
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Green Initiatives
◦ Challenge Exercise
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County Wellness Policy
◦ Nutrition Standards
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Nutrition 101
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Healthy Food, Healthy Employees
Current USDA Healthy Guidelines (ChooseMyPlate.gov)
Healthy Preparation Techniques
Recommended Portion Sizes
Understanding 35-10-35
Confidently ordering from Catering Menus using your
“Healthy Choice” lens
Handling challenges and resistance
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Provides suggestions and
recommendations
Recognizes that being 100% green
isn’t always possible
Opportunity for County to be a
“Green Leader”
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Transportation options
Go paperless!
Serve finger foods
Reusable or compostable utensils,
tableware and linens
Reuse and recycle
County Resources
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Adopted by Board in 2009
Phased Out County Purchase of Bottled
Water
◦ Tap water is safe, cheap and green
 Tested more frequently and stringently
 Cost - 1gallon bottled water = 500- 1,000
gallons tap
 Bottling and transporting = 2.5MTCO2/year
 Only 15% of water bottles are recycled
◦ Exception
 Facilities that do not have access to tap water
and/or caches of water for emergencies
What are the alternatives
to serving individual
bottled water?
How can we make those
alternatives easier and
less costly to provide?
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Approved by the Board in April 2011
Seven components ~
◦ Organizational Commitment
◦ Nutrition & Food
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Pre-packaged Snacks & Foods
Pre-packaged Beverages
Beverage Service
Prepared Foods
Physical Activity at Work
Mental Well-being / Work-Life balance
Tobacco-free lifestyle
Employee Engagement
Physical Work Environment
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Goal - Increase access to healthy food at
work.
Establishes guidelines for onsite food
service providers, employee cafeterias,
caterers, and vending machine operators in
County buildings.
If County funds are used to purchase food,
food must meet Nutrition Standards.
Specifically states that it does not impact or
regulate food purchased or brought in by
employees.
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USDA Guidelines for
Healthy Americans
35-10-35 rule
◦ <35% of calories from fat
◦ <10% of calories from
saturated fat
◦ <35% of calories from
sugar by weight
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No trans-fats
Avoid HFCS if possible
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100% fruit juices
Drinking water or
sparkling water
Low fat milk products and
plant-derived beverages
Diet beverages
(<50 calories per serving)
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Avoid HFCS, if possible
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Coffee and decaffeinated
coffee, hot and/or iced
Tea and decaffeinated
tea, hot and/or iced
Non-fat, 1%, and 2% milk
only; soy or rice milk OK
Water pitchers or
canisters
◦ sliced lemon, lime, cucumber if
desired
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If sugar packets are
provided, provide nonsugar substitute packets.
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At least one “healthy
choice” option should be
available at all times
GOAL = 50+% of
prepared food should be
“healthy choice”
Healthy Choices 101
Goal: Provide information on how to make the “Healthy
Choice” when ordering food and beverages.
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Good food fuels our bodies.
◦ A varied diet offers a combination of fat, carbs, proteins, essential vitamins and
minerals to ensure that our body functions at its best.
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Good food helps us stay healthy or get healthier.
◦ Can prevent / help manage chronic health conditions (e.g. high cholesterol, high
blood pressure)
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Good food sustains us as high functioning
individuals.
◦ Alert – focused
◦ Responsive to challenges, demands
◦ Mood regulator
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Think of the effect of food on you!
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When you skip meals
Thanksgiving
Food sensitivities / allergies
Coffee / Tea / Sodas (caffeine)
Chocolate / Alcohol
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When Healthy Food is not available . . .
◦ Poor weight management
 Tendency to rely on “Grab ‘n Go” foods, Fast foods, high-carb /poor
nutrient selections
◦ Poor management of health conditions and the
resultant effect on productivity / performance
 Diabetes (hyperglycemia)
 High Blood Pressure
“Healthy choice” food
preparation methods
include as many of
these as possible
◦ No super-sizing
◦ Broil, bake, grill, steam
roast
◦ Lean, Low-fat meats and
meat products
◦ Whole grain products
◦ Emphasize fruits and
vegetables
◦ Minimize cured products
◦ Minimize added sugar and
salt
* P.S. Your food service vendor should know this.
Healthy Food @ Work:
When ordering food,
go for the GO Foods!
GO Foods
NO GO Foods
Look for these words on catering and food service
menus when making your selections
Minimize these foods or items when considering your
food selections.
Lean
Whole Grain
Dressing on the side
Raw
Baked, Broiled, Grilled, Roasted
Steamed, Sautéed, Poached
Tomato-Based
Broth, Au Jus
Low-fat
Fresh
Green
Juices
Fruits
Vegetables
Herbs & spices
Low salt
Light
Vinaigrette
Dressing
Gravy
Mayonnaise
Fried, Deep fried
Cream based
with Cheese
Buttered
Super-size
Creamed
Cured
Salted
Sweet
Pastries (trans-fat)
Chips
Soda
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Guidelines for Departments to use when Selecting a
Food Vendor
◦ Vendor Checklist
◦ Sample Questions to Ask
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A Vendor Compliance Checklist (give to vendor) to
ensure that it understands
what’s required to do
business with the County.
35/10/35 Rule
No more than 35% of
calories from
TOTAL FAT
1 gram Fat = 9 calories
35/10/35 Rule
No more than 10% of
calories from
SATURATED
FAT
1 gram Fat = 9 calories
35/10/35 Rule
No more than 35% of total
weight will be composed
of
SUGAR
1 gram Sugar = 4 calories
<35% of
calories from
total fat
(45cal /130 cal )
<10% of
calories from
saturated fat
(4.5 cal / 130 cal)
Provides 3.4%
of total weight
from sugar
(meets <35%
standard)
This snack
meets the
35/10/35
Rule!
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35-10-35 Calculator
 http://www.californiaprojectlean.org/calculator_MH_S.asp?id
=180
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35-10-35 Costco Snack-Entrees-Beverage Lists available
at California Center for Public Health Advocacy website:
 http://www.publichealthadvocacy.org/_PDFs/resources/heal
thy_snacks/CostcoSnacks_Individual_Oct2011FINAL.pdf
 www.publichealthadvocacy.org/_PDFs/.../CostcoEntreesOct2
011FINAL.pdf
 www.publichealthadvocacy.org/_.../CostcoBeverages_Individ
ual_Oct2011FINAL.pdf
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35-10-35 Snack/Beverage List used by Vending Industry
available at NAMA website:
 http://www.fitpick.org/
You order lunch for 20 employees who are
participating in a day-long department training.
Menu
 Choice of sandwich on whole grain bread:
◦ Grilled Roasted Vegetarian Sandwich
◦ Smoked Turkey Sandwich
*Condiments on the side (i.e. mayo, mustard, etc.)
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Tossed Green Salad w/balsamic vinegar dressing on
the side
Fresh Fruit
Cookies
Pitchers of water and tea
How does this menu comply with the County
Wellness Policy?
Last year, you purchased the following snacks from
Costco for a 3-hour County Emergency Management
Resource training for 100 employees:
 Brownies
 Cheese and crackers
 Cookies
 Bottles of water, soda, and tea.
What would you do differently this year to ensure that
the snacks and beverages you purchase comply with
the County Wellness Policy + Green guidelines?
This year, you are in charge of ordering
hors d’oeuvres for the Project Search graduation
reception. You will review the catering menu and
select four items.
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Mini turkey and cheese croissant sandwiches
Tortilla chips with salsa
Bruschetta
Sliced deli meat, cheese, and cracker platter
Artichoke and spinach dip with chips
Fancy vegetable basket with vegetable dip
Fresh sliced fruit with yogurt honey fruit dip
With the Wellness Policy guidelines in mind,
what four items will you choose?
When you’ve ordered food
before, the “healthy choices”
seem to always get picked last
or there are leftovers.
Co-workers tell you that the
food is just not that appealing.
Think about some of the ways
that you might handle your
next food order. What might
you do differently?
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For information and documents about the County’s Green
Initiatives and Nutrition Standards, visit the Employee
Wellness Website, look under “Culture of Health”
http://www.smcgov.org/hr/hf
County Green Team
◦ Peggy Jensen
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County Wellness Committee
◦ Pamela Gibson
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Training Presenters
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Eliana Schultz, Director, Public Health Nutrition
Cheryl Woo, Senior Dietitian, SMMC
Carmen O’Keefe, Program Manager, Co Catering Connection
Jennifer Gross, Health Policy & Planning