Catering Program Application
|
|
- Augustine Owens
- 6 years ago
- Views:
Transcription
1 Catering Prgram Applicatin Eat Well Berkeley Missin: T identify and prmte healthier fd ptins thrughut the UC Berkeley campus and campus cmmunity. In rder t prmte health amng UC Berkeley students, staff, faculty and guests, Health*Matters Wellness Prgram and the UC Berkeley Nutritin and Physical Activity Wrkgrup strive t ensure access t healthy fd and beverage chices n and arund campus. We have develped nutritin guidelines fr catering, meetings and events, vending, and restaurants t ensure healthy chices are available in fd venues n campus. The guidelines are designed in supprt f the Dietary Guidelines fr Americans with a desire t ffer fd and beverage menu ptins that: Include mre fruit and vegetables, whle grains, and high fiber fds Use lean surces f prtein Offer vegan and vegetarian menu ptins Prepare fds with healthy fats, n trans fats, and less added fat Emphasize whle and fresh ingredients, prepared with less sdium and sugar, and fewer prcessed and pre-packaged items Prvide healthy prtin sizes (small t mderate) Emphasize sustainable fds t help achieve campus sustainable fd service gals Catering Operatins must meet all f the nutritin guidelines utlined in the applicatin t be registered with the Eat Well Berkeley Catering Prgram. Once yu are apprved, yu will be prvided with an implementatin tlkit that includes: 1. Electrnic Eat Well Berkeley (EWB) lg and check mark icn ( ) t identify EWB items n menus and signage 2. Explanatry text describing and prmting the purpse f the prgram as well as text defining the EWB icns 3. Electrnic template t highlight participatin in the prgram 4. Prmtinal materials and marketing strategies fr healthier fd items 5. Other tips and suggestins fr prgram prmtin T get started: 1. Mail, fax, r the cmpleted applicatin per the instructins n the next page. 2. Include a cpy f yur current catering menu via mail, fax, r with the cmpleted applicatin r direct us t an nline menu n yur website. Once we receive yur applicatin, we will review yur menu and cnfirm Eat Well Berkeley eligibility and selected Eat Well Berkeley menu ptins. Please nte: If yu d nt currently meet ne r mre f the guidelines, we can ffer technical assistance n simple changes yu can make. Fr questins r assistance: Thank yu fr taking the time t cmplete this Eat Well Berkeley applicatin. If yu have questins r need assistance, please cntact Kim Guess, RD at r kguess@berkeley.edu. Eat Well Berkeley is spnsred by Health*Matters, UC Berkeley s Wellness Prgram, in partnership with the UC Berkeley Nutritin and Physical Activity Wrkgrup.
2 Catering Prgram Applicatin Cntact Infrmatin Name f Catering Business Name f Cntact Persn Street Address City ST ZIP Cde Phne Address Website Address Is yur catering menu psted nline? Which fd distributrs d yu use primarily fr staples? Envirnmental Health Check here if yur catering peratin is in gd standing with the Envirnmental Health Divisin regulatins and has a valid and psted health permit. Agreement and Signature By submitting this applicatin, I affirm that the facts set frth in it are true and cmplete. I understand that if my catering business is accepted as an Eat Well Berkeley Caterer, any false statements, missins, r ther misrepresentatins made by me n this applicatin may result in my remval frm the prgram. Name (printed) Signature Date Return the cmpleted applicatin by fax, pst r Kim Guess, RD, UHS Health*Matters Mail: 2222 Bancrft Way, Berkeley, CA Fax: (510) Phne: (510) kguess@berkeley.edu 1
3 Catering Prgram Applicatin Eat Well Berkeley Guidelines Participating caterers must ffer menu items that meet specific Eat Well Berkeley Optin guidelines. These items shuld be labeled as Eat Well Berkeley items n menus, pster bards, r table tents s that they are easily identifiable. Eat Well Berkeley Item Requirements: T qualify as an Eat Well Berkeley ptin, the item must include: Fruit & Vegetables 1. Includes at least ne serving f fruits and/r vegetables. Whle Grains 2. When grain prducts (bread, pasta, rice, etc.) are included, must be cmprised f whle grains with a minimum f 50% whle grain ingredients. Healthy Prteins 3. When meat r meat alternative is included, must be either a lean r plantbased prtein surce (e.g. pultry, seafd, tfu, egg whites, beans) f nt greater than a 4- unce prtin prepared in a healthy way (briled, grilled, rasted, steamed, r pached). Preparatin fllwing Dietary Guidelines 4. Prepare fds with healthy fats, n trans fats, and less added fat. Emphasize whle and fresh ingredients, prepared with less sdium and sugar, and fewer prcessed and pre-packaged items. Sandwiches and Wraps: Must meet Eat Well Berkeley item requirements and: Prtin is nt greater than 8 unces by weight r 650 calries Include n mre than 2 unces f high fat cndiments (cheese, may, pest, etc.) Salads: Must meet Eat Well Berkeley item requirements and: Dressing must be nn-creamy r vinaigrette style, served n the side and n greater than a 2 unce prtin Include n mre than 1 unce f cheese Additinal tppings (crutns, trtilla strips, nuts, etc.) shuld cmply with dietary guidelines r be mitted Appetizers and Side Dishes: If applicable, my menu ffers at least ne fruit/vegetable r 100% whle grain ptin in each categry that is prepared fllwing the Dietary Guidelines listed abve. Bxed Lunches/ Cmb Meals If applicable, my menu ffers at least tw individual bxed lunches r cmb meals meeting the fllwing guidelines: a) A main dish (sandwich, entrée salad, etc.) meeting the Entrée and Meal Requirements b) Side dish that is cmprised f either fruits/vegetables r made frm 100% whle grains c) Dessert (when applicable) is either fresh fruit r a small serving (1 unce ckie, 2 inch square bar, small candy r mint) d) N additinal prcessed r prepackaged items e) If a beverage is included it must be unsweetened, water r 100% fruit r vegetable juice 2
4 Catering Prgram Applicatin Beverage Requirements: My catering menu meets the fllwing nutritin guidelines fr beverages: Please nte: Campus Event Planners are encuraged t always make water available as a beverage chice, preferably tap water served frm large pitchers, rather than individual water bttles. a) The beverage menu ffers drink selectins ther than sweetened beverages (e.g. water, unsweetened iced tea, sparkling water, ht tea, lw-fat milk). b) If the beverage menu ffers sda r ther sweetened beverages in single servings, the serving size f 12 unces r smaller is available. Select ne f these ptins fr submitting yur menu items 1 I d nt knw if my menu currently meets these guidelines. I wuld like assistance. 1 I am attaching my menu with items identified (circled r highlighted) that meet the guidelines. Eat Well Berkeley Recmmendatins (Suggestin nly; these are nt requirements t participate) Recmmendatins Where applicable, lw-sdium ingredients are the default (sy sauce, brth, sups, cheese). Where applicable, the unsweetened ptin is the default fr all meals and beverages (e.g. unsweetened ygurt, added sweeteners nly upn request, atmeal served with brwn sugar n the side). Plant based prteins are encuraged fr vegetarian ptins and whenever pssible shuld be hmemade r minimally prcessed (preferred ver prepackaged/highly prcessed meat alternatives). Smaller prtins r half sizes are available at a reduced price, preferably at a cst that is prprtinal t that f the riginal size. Desserts and baked gds are ffered in a small serving such as a 1-unce ckie, 2 square bar r small sliver (1/16) f cake. Cndiments and dressings served n the side by default. All cmb meals that include a side dish have a fruit r vegetable side as the default. Nutritinal Analysis Data (Fr infrmatinal purpses nly; this is nt a requirement t participate) 1 Check here if yur catering peratin has access t nutritinal analysis data f the menu items yu have identified meeting the nutritin guidelines. List the name brand f the nutrient analysis sftware: Sustainable Fd Purchases (Suggestin nly; this is nt a requirement t participate) The University has a gal f increasing sustainable fd 6 purchases n campus t 20% by 2020 and individual fdservice peratins are encuraged t help achieve this gal. Additinally, fdservice prviders can help achieve campus waste diversin gals by participating in the campus recycling and cmpsting prgrams as well as ther initiatives. 3
5 Catering Prgram Applicatin Thank Yu and Fllw-up Thank yu fr yur interest in the Eat Well Berkeley Restaurant Prgram and fr taking the time t read thrugh and/r cmplete the applicatin. Once the paperwrk has been cmpleted, please mail, fax r applicatin and restaurant menu t the cntact belw. We lk frward t wrking with yu! Kim Guess, RD UHS Health*Matters Mail: 2222 Bancrft Way, Berkeley, CA Fax: (510) Phne: (510) kguess@berkeley.edu 4
6 Appendix Definitins These definitins have been develped using fd and nutritin guidelines set frth by the United States Department f Agriculture, American Diabetes Assciatin, American Heart Assciatin and Whle Grains Cuncil. 1 Fruit & Vegetables One serving Fruit is apprximately 1 medium piece (apple, peach, range) ½ large piece (banana, grapefruit, mang) 1 cup berries r cubed meln One serving f Vegetables is apprximately ½ cup cked r chpped raw vegetables 2 cups raw leafy greens 2 Whle Grains Whle grains cntain all the essential parts and naturally-ccurring nutrients f the entire grain seed. If the grain has been prcessed (e.g., cracked, crushed, rlled, extruded, and/r cked), the fd prduct shuld deliver apprximately the same rich balance f nutrients that are fund in the riginal grain seed. Cmmn examples include: Prducts made with whle grain flur (bread, wraps, pasta) Brwn rice Oats (including atmeal) Quina 3 Healthy Prteins Includes lean meats, pultry and seafd as well as minimally prcessed plant-based prteins. Cmmn examples include: Skinless turkey r chicken breast Fish fillet (whitefish, salmn, cd, etc.) Lean beef Canned tuna in water Shellfish Nnfat r lw-fat dairy Egg whites r egg substitute Beans and legumes (black beans, chickpeas, lentils, etc.) Tfu, tempeh 4 Preparatin Fllwing the Dietary Guidelines Excludes trans fats (partially hydrgenated ils) Limits added fat Prepared in a manner that is nt fried r deep fried Use f lw-fat r fat free milk & ygurt Prtins f cheese and ther high-fat cndiments (may, pest, etc.) ttal n greater than 2 unces ttal (1 unce = 1 slice f cheese, 2 Tablespns r 1/8 cup cndiments)
7 Favrs fats that can prvide health benefits such as liquid mn- and plyunsaturated fats frm live il, vegetable ils, nuts, seeds, avcad and fatty fish. Utilize whle-fd ingredients that have been minimally prcessed with preference given t prducts made in-huse as ppsed t packaged items Lw in added sdium Utilize lw r reduced sdium prducts when available (e.g. sy sauce, brth, sups, bread, cheese) Lw in added sugar Prvide unsweetened ptins when available and serve added sweeteners n the side r by request (e.g. plain ygurt, unsweetened iced tea, atmeal served with brwn sugar n the side) ** Nn-calric sweeteners d nt cntribute added sugars but are nt cnsidered acceptable substitutes fr calric sweeteners 5 Vegetarian & Vegan Fd meets vegetarian standards by excluding meat and animal tissue prducts. Vegan ptins exclude all animal prducts including eggs, dairy prducts and ther animal-derived substances. 6 Sustainable Fd In line with UCOP plicy, UC Berkeley initially adpts the fllwing definitin f sustainable fd fd purchases that meet ne r mre f the fllwing criteria: Lcally Grwn (defined as fd grwn r prduced within a 16-cunty radius + ) Fair Trade Certified Dmestic Fair Trade Certified Shade-Grwn r Bird Friendly Cffee Rainfrest Alliance Certified Fd Alliance Certified USDA Organic AGA Grassfed Pasture Raised Grass-finished/100% Grassfed Certified Humane Raised & Handled Cage-free Prtected Harvest Certified Marine Stewardship Cuncil Seafd Watch Guide Best Chices r Gd Alternatives Farm/business is a cperative r has prfit sharing with all emplyees Farm/business scial respnsibility plicy includes (1) unin r prevailing wages, (2) Transprtatin and/r husing supprt, and (3) health care benefits. * This definitin will be reviewed annually + The Buy Fresh, Buy Lcal definitin
Catering Program Toolkit
About the Toolkit Thank you for your participation in the Eat Well Berkeley Catering Program. As you know, this program intends to increase the availability of healthy catering options on campus and to
More informationWhat your day will look like:
Guidelines fr starting yur Nutritin Prgram First, always remember that I am available t yu 24/7 fr any questins yu may have abut what fds t eat r avid, hw t make smething, when t eat, t-d s and dn t s
More informationCouncil of Better Business Bureaus Children s Food and Beverage Advertising Initiative Burger King Corporation Blue Lagoon Drive Miami, FL 33126
Cuncil f Better Business Bureaus Children s Fd and Beverage Advertising Initiative Burger King Crpratin s Pledge Entity Cvered by Pledge: Burger King Crpratin 5505 Blue Lagn Drive Miami, FL 33126 Name
More informationAll Foods Sold in Schools
All Fds Sld in Schls USDA s Smart Snacks in Schls Prpsal USDA recently prpsed practical, science-based nutritin standards fr snack fds and beverages sld t children at schl during the schl day. The prpsed
More informationFrontier School of Innovation District Wellness Policy
Frntier Schl f Innvatin 6700 Crprate dr. Suite 150 Phne: 816-363-1907 http://www.kcfsi.rg/ Frntier Schl f Innvatin District Wellness Plicy The Bard prmtes healthy schls, by supprting wellness, gd nutritin,
More informationFad diets Ask the Dietitian Michele Lucas RD CDE
Fad diets Ask the Dietitian Michele Lucas RD CDE WHAT YOU SHOULD KNOW: Weighing t much is nt gd fr yur health. Being verweight increases yur risk f health prblems, like heart prblems, high bld pressure,
More informationDiocese of Rockford STUDENT WELLNESS POLICY August, 2017
The Dicese f Rckfrd is cmmitted t prviding a learning envirnment that supprts and prmtes wellness, gd nutritin, and an active lifestyle as well as recgnizes the psitive relatinship between gd nutritin,
More informationPack Lunch Policy. It will therefore: make a positive contribution to children s health and growth encourage a happy and calm school
Pack Lunch Plicy By implementing this plicy, we aim t: cntribute t pupils health and well-being; allwing them t feel fabulus and mre energetic, be able cncentrate and behave well at schl and t sleep well
More informationHealthy Food and Beverage Policy Position Statement Policy Catered Meals Employee Snack Food and Beverages Meetings, Functions and Events
Healthy Food and Beverage Policy Position Statement Healthy eating and drinking are fundamental to good health, helping individuals feel and handle stress better, achieve optimal work performance and have
More informationEarlimart School District Wellness Policy Updated STUDENT WELLNESS - PHYSICAL ACTIVITY AND NUTRITION
Earlimart Schl District Wellness Plicy Updated 6-5-2012 Students BP5030 STUDENT WELLNESS - PHYSICAL ACTIVITY AND NUTRITION The Earlimart Schl District, in partnership with parents and the cmmunity, is
More informationTrinity Lutheran School s Wellness Policy on Physical Activity and Nutrition
Trinity Lutheran Schl s Wellness Plicy n Physical Activity and Nutritin Preamble Whereas, children need access t healthful fds and pprtunities t be physically active in rder t grw, learn, and thrive; Whereas,
More informationWelcome to Third Party Fundraising Medical University of South Carolina Foundation
Welcme t Third Party Fundraising Medical University f Suth Carlina Fundatin We are hnred yu are cnsidering the Medical University f Suth Carlina (MUSC) as a beneficiary f yur fundraising activities. Charitable
More informationDanish Food Culture University International Club Aarhus Senior Lecturer Charlotte Peersen Wednesday 13 th of August 2014
Gør tanke til handling VIA University Cllege Danish Fd Culture University Internatinal Club Aarhus Senir Lecturer Charltte Peersen Wednesday 13 th f August 2014 Danish Fd Culture 1 When fd cultures meet
More informationKaiser Permanente Healthy Eating Environment
Kaiser Permanente Healthy Eating Environment Kaiser Permanente aspires to improve the health of our members, employees, our communities and the environment by increasing access to fresh, healthy food in
More informationSUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH. THE HEALTHY MENU (Including the MyPlate Information)
SUPPORT STAFF TRAINING TOOLS MAINTAINING HEALTH THE HEALTHY MENU (Including the MyPlate Information) Training Program Specialists, LLC 9864 E. Grand River, Suite 110-320 Brighton, Michigan 48116 Phone:
More informationMy Diabetic Meal Plan during Pregnancy
My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and s throughout the day to help control your blood sugar. This also helps you get in enough
More informationPolicy. (name of organization or group) is concerned with the health of our (employees, members, etc.) Signature Title Date
Sample Healthy Meetings and Events Policy For use within organizations, agencies, and community groups where foods or beverages are served. Policy (name of organization or group) is concerned with the
More informationUnderstanding Your Total-Cholesterol-to-HDL Ratio
Understanding Yur Ttal-Chlesterl-t-HDL Rati Yur ttal-chlesterl-t-hdl rati is measured during a bld test called a lipid prfile. This wrksheet will help yu learn mre abut this rati. It will als help yu:
More informationHealthy Catering in the Workplace: Importance, Guidelines and Policy Suggestions
Healthy Catering in the Workplace: Importance, Guidelines and Policy Suggestions Alicia Powers, PhD Associate Professor, Health Sciences, Furman University Principal Investigator, LiveWell Greenville Healthy
More informationDiet for your Blood Type. By: Lia Berjis, Jordan Campbell & Tamar Turbendian
Diet fr yur Bld Type By: Lia Berjis, Jrdan Campbell & Tamar Turbendian Intrductin Diet fr yur bld type is created by Dr. Peter D Adam, wh published a bk n the diet in 1996 Prvides a guideline t eating
More informationeat well, live well: EATING WELL FOR YOUR HEALTH
eat well, live well: EATING WELL FOR YOUR HEALTH It may seem like information on diet changes daily, BUT THERE IS ACTUALLY A LOT WE KNOW ABOUT HOW TO EAT WELL. Eating well can help you improve your overall
More informationNATIONAL WEEK OF DEAF PEOPLE 19 th 25 th October 2013 EVENT QUIDELINES. Equality for Deaf People
NATIONAL WEEK OF DEAF PEOPLE 19 th 25 th Octber 2013 EVENT QUIDELINES Equality fr Deaf Peple NATIONAL WEEK OF DEAF PEOPLE EVENT GUIDELINES 2013 TABLE OF CONTENTS What is Natinal Week f Deaf Peple? 3 Type
More informationColon Hydrotherapy Prep
Cln Hydrtherapy Prep PROCEDURE DATE: COLON CLEANSE APPOINTMENT TIME: ***After yu finish with yur cln cleanse yu will g directly t Summit Endscpy Center (Suite C) *** IF YOU HAVE A BOWEL MOVEMENT 3 OR LESS
More informationSMALL CHANGES MAKE A BIG DIFFERENCE. Lifestyle changes for your heart
SMALL CHANGES MAKE A BIG DIFFERENCE Lifestyle changes fr yur heart Heart disease is the leading cause f death fr Americans. The gd news is that there are a lt f things yu can d t lwer yur risk. This brchure
More informationRate Lock Policy. Contents
Rate Lck Plicy Cntents Rate Lcks... 2 Rate Lck Cnfirmatin... 2 Lck Term... 2 Pre-Lck... 2 Maximum Qualified Rate... 3 Extensins... 3 Cst t Extend... 3 Relcks... 4 Re-Negtiatin r Flat Dwn Plicy... 4 Prgram
More informationRugby Nutrition: Achieving Body Composition Goals Practice Tips
www.bksmart.cm /BkSmart @BkSmart Rugby Nutritin: Achieving Bdy Cmpsitin Gals Practice Tips Whether yu need t increase r maintain high levels f muscle mass fr strength and pwer, and/r if yu need t lse r
More informationYouth4Health Project. Student Food Knowledge Survey
Youth4Health Project Student Food Knowledge Survey Student ID Date Instructions: Please mark your response. 1. Are you a boy or girl? Boy Girl 2. What is your race? Caucasian (White) African American Hispanic
More informationWellness Policy Physical Activity and Nutrition
Wellness Plicy Physical Activity and Nutritin Preamble Whereas, children need access t healthful fds and pprtunities t be physically active in rder t grw, learn, and thrive; Whereas, gd health fsters student
More informationNutrition Guidelines for Foods and Beverages in AHS Facilities
Nutrition Guidelines for Foods and Beverages in AHS Facilities Table of Contents What are the Nutrition Guidelines?... 2 A. Food Guidelines... 7 A.1 Entrees: Foods with 501-700 calories... 8 A.2 Lighter
More informationWELLNESS POLICY FOR: Malakoff Independent School District
WELLNESS POLICY FOR: Malakff Independent Schl District Preamble Whereas, children need access t healthful fds and pprtunities t be physically active in rder t grw, learn, and thrive; Whereas, gd health
More informationAssessment Field Activity Collaborative Assessment, Planning, and Support: Safety and Risk in Teams
Assessment Field Activity Cllabrative Assessment, Planning, and Supprt: Safety and Risk in Teams OBSERVATION Identify a case fr which a team meeting t discuss safety and/r safety planning is needed r scheduled.
More informationWELLNESS POLICY FOR: Malakoff Independent School District
WELLNESS POLICY FOR: Malakff Independent Schl District Preamble Whereas, children need access t healthful fds and pprtunities t be physically active in rder t grw, learn, and thrive; Whereas, gd health
More informationNutrition Tips to Manage Your Diabetes
PATIENT EDUCATION patienteducation.osumc.edu As part of your diabetes treatment plan, it is important to eat healthy, stay active and maintain a healthy body weight. This can help keep your blood sugar
More informationThe Cannabis Act and Regulations
The and Regulatins OVERVIEW The and Regulatins cme int frce n Octber 17, 2018 and replaces the Access t Cannabis fr Medical Purpses Regulatins (ACMPR), and any mentin f Cannabis and Marihuana in the Narctics
More informationFinding the right 90 people in 90 days and what to do with them:
Finding the right 90 peple in 90 days and what t d with them: Wh can yu give the 3 packets (with instructins) t? Current Preferred Custmers nt currently n the Daily Essentials Packets. Friends and Family
More informationImmaculate Conception School Wellness Policy
Immaculate Cnceptin Schl Wellness Plicy 2014-2015 Statement Immaculate Cnceptin Schl believes that children need access t healthful fds and pprtunities t be physically active in rder t grw, learn, and
More informationYear 10 Food Technology. Assessment Task 1: Foods for Special Needs. Name: Teacher:
Year 10 Fd Technlgy Assessment Task 1: Fds fr Special Needs Name: Teacher: Due Date: Term 2, Week 1 Type f Task: Design Task Planning Fd Requirements Cllectin f Assessment: Submit in Class Assessment Plicy:
More informationHealthy Foods for my School
, y Healthy Foods for my School Schools are an ideal place for children and youth to observe and learn about healthy eating. Children learn about nutrition at school and they often eat at school or buy
More informationWellness Policies on Physical Activity and Nutrition
2017-18 Clintn Cunty Schl District Wellness Plicies n Physical Activity and Nutritin Preamble Whereas, children need access t healthful fds and pprtunities t be physically active in rder t grw, learn,
More informationKidney Disease and Diabetes
Kidney Disease and Diabetes What is diabetes? Diabetes is a disease where your body cannot properly store and use food for energy. The energy that your body needs is called glucose (sugar). Glucose comes
More informationTO BE RESCINDED 2
ACTION: Final DATE: 08/22/2016 9:11 AM TO BE RESCINDED 173-4-05.1 Methods for determining nutritional adequacy. The provider shall offer a menu to consumers that is nutritionally adequate as determined
More informationProfessor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn
Professor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn Professor Popcorn Grade 3, Lesson 1: Visual 3:1B Why We Eat 7 6 5 4 3 2 Hungry 1 Growth Stay healthy Professor Popcorn Grade 3, Lesson
More informationLee County Florida Income Guideline Chart
NEIGHBORHOOD STABILIZATION PROGRAM OF LEE COUNTY BUYER-RELATED QUESTIONS 1. Why is NSP beneficial t yur buyers? Three key advantages make the NSP Prgram especially attractive t eligible buyers: 1) Investrs
More informationSY17 Smart Snacks in Schools: Competitive food rules for all foods sold in schools
SY17 Smart Snacks in Schools: Competitive food rules for all foods sold in schools Healthy, Hungry Free Kids Act (2010) Changes School Food Environment Improve child nutrition and advance nutrition quality
More informationPart I: Summary of New Regulations on Nutrition for Group Child Care Services
NEW YORK CITY DEPARTMENT OF HEALTH AND MENTAL HYGIENE Part I: Summary of New Regulations on Nutrition for Group Child Care Services Effective Date: January 1, 2007 Effective January 1, 2007, Article 47
More informationNutrition for Rehab Patients
Nutrition for Rehab Patients Michelle Ray, RD Michelle Ray, RD Michelle Ray MS, RD, LDN Making healthcare remarkable Why is nutrition important for our patients? Adequate nutrition protects quality of
More informationSY16 Smart Snacks in Schools: competitive food rules for all foods sold in schools
SY16 Smart Snacks in Schools: competitive food rules for all foods sold in schools Healthy, Hungry Free Kids Act (2010) Changes School Food Environment Improve child nutrition and advance nutrition quality
More informationCALVIN JOHNSON JR. FOUNDATION 2015 PANCREATIC CANCER RESEARCH SCHOLARSHIP
I. Intrductin CALVIN JOHNSON JR. FOUNDATION 2015 PANCREATIC CANCER RESEARCH SCHOLARSHIP The Calvin Jhnsn Jr. Fundatin, Inc. (CJJRF) is a nn-prfit 501(c)(3) rganizatin funded in 2008 by Calvin MEGATRON
More informationWRHA Healthy Eating Environments
WRHA Healthy Eating Environments Nutrition Standards and Procedures Phase 1 Table of Contents Page Number 1. Purpose 2 2. Guiding Principles 3 3. Health Care Facility Environment 4 4. Cafeterias 5 5. Coffee
More informationCoach on Call. Thank you for your interest in Make a Dash for DASH! I hope you find this tip sheet helpful.
Coach on Call It was great to talk with you. Thank you for your interest in I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your
More informationTips for making healthy food choices
Tips for making healthy food choices A diabetic diet is all about balance and the choices you make. It works best when you eat a variety of foods in the right portions and at the same times each day. It
More informationHEALTHY EATING ON A BUDGET Eat Well (and Save Well)
HEALTHY EATING ON A BUDGET Eat Well (and Save Well) First of all. What is healthy eating? A healthy eating plan gives your body the nutrients it needs every day while staying within your daily calorie
More informationCompleting the NPA online Patient Safety Incident Report form: 2016
Cmpleting the NPA nline Patient Safety Incident Reprt frm: 2016 The infrmatin cntained within this dcument is in line with the current Data Prtectin Act (DPA) requirements. This infrmatin may be subject
More informationDietary Guidelines for Americans 2005
Dietary Guidelines for Americans 00 APPENDIX A. EATING PATTERNS Appendix A-1: The DASH Eating Plan at 1,600-,,000-,,600-, and,100-calorie Levels a The DASH eating plan is based on 1,600,,000,,600 and,100
More informationProfessor Popcorn Grade 2, Lesson 1: Visual 2:1A The Professor Popcorn
Professor Popcorn Grade 2, Lesson 1: Visual 2:1A The Professor Popcorn What s Protein Grains Dairy on your plate? Fruits Vegetables ChooseMyPlate.gov Make half your plate fruits and vegetables. Vary your
More informationEating Away from Home:
African and Caribbean Eating Away from Home: Making healthy when you eat out Eating away from home has become a part of many people s lifestyle. Although we may pack our own meals to eat at work, we often
More informationNutritional Standards Lower Merion School District August 2017
Nutritional Standards Lower Merion School District August 2017 Source of Competitive Food A la Carte Food/Snacks, Vending, and Fundraiser Nutritional Standards Healthy Hunger-Free Kids Act of 2010 Smart
More informationA Guide to Smart Snacks in School
Food and Nutrition Service Help make the healthy choice the easy choice for kids at school A Guide to Smart Snacks in School For School Year 2018 2019 Learn About Smart Snacks Do you... Coordinate school
More informationBreast Cancer Awareness Month 2018 Key Messages (as of June 6, 2018)
Breast Cancer Awareness Mnth 2018 Key Messages (as f June 6, 2018) In this dcument there are tw sectins f messages in supprt f Cancer Care Ontari s Breast Cancer Awareness Mnth 2018: 1. Campaign key messages
More informationWhat s. on your plate? ChooseMyPlate.gov. Vegetables. Fruits. Protein. Grains. Dairy. plate fruits and vegetables. Make half your
What s Protein Grains Dairy on your plate? Fruits Vegetables ChooseMyPlate.gov Make half your plate fruits and vegetables. Vary your protein food choices. Make at least half your grains whole. Before you
More informationPILI Lifestyle Program Facilitator s Guide
Update: Octber 13, 2006 Page 1 f 12 PILI Lifestyle Prgram Facilitatr s Guide Sessin 3: Lwering Fat & Getting a Mve n Questin/Tpic Script Reminder/Activity Page Welcme back! Alha and welcme t the third
More informationSY18 Smart Snacks in Schools: Competitive food rules for all foods sold in schools
SY18 Smart Snacks in Schools: Competitive food rules for all foods sold in schools Healthy, Hungry Free Kids Act (2010) Changes School Food Environment Improve child nutrition and advance nutrition quality
More informationFood Stamp Program Pandemic Flu Planning
06/27/07 SUBJECT: TO: Fd Stamp Prgram Pandemic Flu Planning All Reginal Administratrs Fd and Nutritin Service The Fd and Nutritin Service (FNS) recently devised guidelines fr the peratin f key nutritin
More information2017 PEPFAR Data and Systems Applied Learning Summit Day 2: MER Analytics/Available Visualizations, Clinical Cascade Breakout Session TB/HIV EXERCISE
2017 PEPFAR Data and Systems Applied Learning Summit Day 2: MER Analytics/Available Visualizatins, Clinical Cascade Breakut Sessin TB/HIV EXERCISE Created by the ICPI TB/HIV Wrkstream Abut this Handut
More informationHEALTHY EATING. What you need to know for a long and healthy life. March National Nutrition Month
HEALTHY EATING What you need to know for a long and healthy life March National Nutrition Month 890246 This presentation is for informational purposes only. Material within this presentation should not
More informationNUTRITION 101. Kelly Hughes, MS, RD, LD Texas Health Presbyterian Hospital Allen (972)
NUTRITION 101 Kelly Hughes, MS, RD, LD Texas Health Presbyterian Hospital Allen (972) 747-6149 KellyHughes@texashealth.org Alastair & Wendy Hunte Health & Wellness Coaches Nutrition Avenue (214) 509-8141
More informationMy Food Groups. My Physical Activity. Healthy Bodies. Protein Meat, Beans, Nuts. Dairy Milk, Yogurt, Cheese. Grains Breads, Cereals, Pasta.
My Food Groups Dairy Milk, Yogurt, Cheese Vegetables Fruits Grains Breads, Cereals, Pasta Meat, Beans, Nuts OATMEAL OATM EAL extras My Physical Activity Healthy Bodies Main Nutrients and Their Health Benefits
More informationProtein Power For Healthy Eating
Protein Power For Healthy Eating What is Protein? Protein is: An essential nutrient. Used to build things in our bodies such as muscle. Made up of 20 amino acids, or building blocks. 9 of the 20 amino
More informationImmunisation and Disease Prevention Policy
Immunisatin and Disease Preventin Plicy Quality Area 2: Children s Health and Safety 2.1 Each child s health is prmted 2.1.4 Steps are taken t cntrl the spread f infectius diseases and t manage injuries
More informationArmy Food Program Nutrition Update: Understanding the DoD Menu Standards
Army Food Program Nutrition Update: Understanding the DoD Menu Standards Renita Frazier, MS, RD, LD, CDE Registered Dietitian Joint Culinary Center of Excellence Army Center of Excellence, Subsistence
More informationMaking Meals Matter. Tips to feed 6-12 year olds. Healthy eating for your school-age child
Making Meals Matter Tips to feed 6-12 year olds Healthy eating for your school-age child Your child learns healthy eating from you. Your elementary- school child needs you to guide them and to model healthy
More informationNutrition Update: Understanding the Department of Defense Menu Standards
Nutrition Update: Understanding the Department of Defense Menu Standards Renita Frazier, MS, RD, LD, CDE renita.c.frazier@us.army.mil (804) 734-3005 Joint Culinary Center of Excellence Army Center of Excellence,
More informationMGPR Training Courses Guide
MGPR Training Curses Guide fiscal cde 92107050921 1. Descriptin The training prgram supprted by MGPR is prpsed by a grup f excellent mentrs/educatrs, accmplished in Pesticides Management and Analysis,
More informationEating Healthy on the Run
Eating Healthy on the Run Do you feel like you run a marathon most days? Your daily race begins as soon as your feet hit the floor in the morning and as your day continues you begin to pick up speed around
More informationHEALTHY MEAL PLANNING MADE EASY. March National Nutrition Month
HEALTHY MEAL PLANNING MADE EASY March National Nutrition Month Portion distortion quiz BAGEL 20 years ago Today 140 calories 3-inch diameter How many calories are in today s bagel? Source: National Heart,
More informationKnowing How Much to Eat
MINTO PREVENTION & REHABILITATION CENTRE CENTRE DE PREVENTION ET DE READAPTATION MINTO Knowing How Much to Eat About This Kit In previous kits you learned about what to eat. Choose a variety of grains,
More informationThis standard operating procedure applies to stop smoking services provided by North 51.
Authr Name/Title Melanie McIlvar, Bid Develpment Manager Authr Signature Date: 4 th September 2017 Apprver Name/Title Jasn Shelley, Grup Directr f QA/RA Apprver Signature Date: 4 th September 2017 Issue
More informationIndependent Charitable Patient Assistance Program (IPAP) Code of Ethics
Independent Charitable Patient Assistance Prgram (IPAP) Cde f Ethics Independent charitable patient assistance prgrams (IPAPs) fcus n the needs f patients wh are insured, meet certain financial limitatin
More informationBeverage Guidelines: 1 up to 3 Years
Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free
More informationFollowing Dietary Guidelines
LESSON 26 Following Dietary Guidelines Before You Read List some things you know and would like to know about recommended diet choices. What You ll Learn the different food groups in MyPyramid the Dietary
More informationCOUNTY OF SANTA CLARA, CALIFORNIA
COUNTY OF SANTA CLARA, CALIFORNIA NUTRITION STANDARDS 2012 IMPLEMENTATION GUIDANCE Fr: Cunty Meetings and Events, Vending, Cafeterias, Cunty Leased Prperties and Custdial Ppulatins Acknwledgements The
More informationStudent Book. Grains: 5 10 ounces a day (at least half whole grains) Self-Check
ETR Associates Middle School I read and followed directions. My work is neat and complete. This is my best work. HealthSmart Actions Lesson at a Glance Student Book The HealthSmart Actions student book
More informationHealthy You Teleseminar. A Tour of the Food Guide Pyramid
Healthy You Teleseminar A Tour of the Food Guide Pyramid Welcome. This overview is a convenient take-away for the UMR Health and Wellness teleseminar you just finished viewing. It includes the key information
More informationPortion Size Leader Directions Author: Gail Peitzmeier, Ed.D, RD Extension Director, Youth/Health Educator Crawford County Area 2
Portion Size Leader Directions Author: Gail Peitzmeier, Ed.D, RD gpeitzme@purdue.edu Extension Director, Youth/Health Educator Crawford County Area 2 Description How does your portion size measure up to
More informationCalifornia WIC Branch. Healthy Meeting Guidelines
California WIC Branch Healthy Meeting Guidelines Rationale: Improving nutrition and physical activity helps to promote the overall health and well-being of our employees. WIC Branch staff spend much of
More informationSmart Snacks in Schools- Part 1 USDA Professional Standards Code 1000 / 1100 Lesson Objectives Be able to recognize when the smart snacks rule applies. Have the ability to list the requirements for meeting
More informationGrocery Shopping Guidelines
Grocery Shopping Guidelines Here are some tips to help make your grocery shopping experience a healthy one. Do not shop when you are hungry. Have a snack (or meal) before grocery shopping to prevent impulse
More informationCoach on Call. Thank you for your interest in My Daily Food Needs. I hope you find this tip sheet helpful.
It was great to talk with you. Thank you for your interest in. I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your UPMC Health Plan
More informationPILI Lifestyle Program Facilitator s Guide
PILI Lifestyle Prgram Facilitatr s Guide Sessin 5 Tip the Calrie Balance / Healthy Eating n a Budget" Questin/Tpic Script Reminder/Activity Page Welcme! Alha and welcme back t the fifth lessn f the PILI
More informationBariatric Surgery FAQs for Employees in the GRMC Group Health Plan
Bariatric Surgery FAQs fr Emplyees in the GRMC Grup Health Plan Gergia Regents Medical Center and Gergia Regents Medical Assciates emplyees and eligible dependents wh are in the GRMC Grup Health Plan (Select
More informationLose the Goose! 3 Day Sampler
Lose the Goose! 3 Day Sampler Day 1 Breakfast 7:00 AM egg, hard boiled 1 large 78 cal blueberries 1/2 Cup(s) 41 cal plain greek yogurt, nonfat 4 oz 67 cal Calories 186 cal / Carbs 15 g (33%) / Protein
More informationDiabetes Management: Meals and More
Diabetes Management: Meals and More Welcome! This webinar will begin shortly. KP Nutrition Services (303) 614-1070 How Does Your Lifestyle Affect Blood Sugar? The following can affect your blood sugar
More informationNUTRITION & INTAKE GUIDES
NUTRITION & INTAKE GUIDES F O R P R E - S C H O O L E R S A N D I N F A N T S Exclusively developed for the SYNDICATE OF NURSERY OWNERS & LEBANESE MINISTRY OF HEALTH Developed and Written By: MAYSA BOU
More informationLocal Wellness Policy
Backgrund The U.S. Cngress established a requirement in the Child Nutritin and Wmen, Infants and Children (WIC) Reauthrizatin Act f 2004, that all schl districts with a federally funded schl meal prgram
More informationSY19 Smart Snacks in Schools: Competitive food rules for all foods sold in schools
SY19 Smart Snacks in Schools: Competitive food rules for all foods sold in schools HEALTHY, HUNGRY FREE KIDS ACT (2010) CHANGES SCHOOL FOOD ENVIRONMENT Improves child nutrition and advance nutrition quality
More informationRecommendations for Surgery
Recmmendatins fr Surgery Why shuld I fllw these recmmendatins? T help prevent nutritinal deficiencies as a result f decreased intake f fd and malabsrptin f nutrients (Gastric Bypass prcedure). T help yu
More informationGrocery Shopping Tips
Grocery Shopping Tips Here are some tips to help make your grocery shopping experience a healthy one. Do not shop when you are hungry. Have a snack (or meal) before grocery shopping to prevent impulse
More informationCoach on Call. Thank you for your interest in The Mighty Mediterranean Diet. I hope you find this tip sheet helpful.
It was great to talk with you. Thank you for your interest in. I hope you find this tip sheet helpful. Please give me a call if you have more questions about this or other topics. As your UPMC Health Plan
More informationThe AusTrAliAn Guide To healthy eating Eat a wide variety of nutritious foods from these five food groups every day Drink water.
The AusTrAliAn Guide To healthy eating Eat a wide variety of nutritious foods from these five food groups every day Drink water. use small amounts only sometimes and in small amounts Daily Diets These
More information