Implementing the Healthy Nutrition Guidelines

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1 Implementing the Healthy Nutrition Guidelines Amy Ellings, DOH HEAL Program Manager (presenter) Colleen Arceneaux, DOH Healthy Eating Coordinator

2 Executive Order By July 1, 2014, all state executive agencies shall adopt and begin to implement a food and beverage service policy for employees. ders/default.aspx

3 How did we get here?

4 DOH s Role Developed Healthy Nutrition Guidelines Food Procurement Workgroup Created Implementation Guide Formative Research to Inform the Guide Guide Available at Provide Technical Assistance to Agencies

5 Implementation Partners Internal Department of Health Communications Team State agencies Health Care Authority-Washington Wellness Department of Services for the Blind Evergreen Vending

6 Healthy Nutrition Guidelines Increase availability of healthier food and beverage options Based on the USDA Dietary Guidelines Adapted from existing Guidelines Developed with partners in public and private sectors

7 Guiding Principles More fresh fruits and vegetables More whole grains Smaller portion sizes Healthy cooking techniques Less sodium Less processed foods

8 Guideline Areas The Guidelines apply to foods and beverages available through: Vending Meetings and events Cafeterias, cafes, and on-site retails Institutions

9 Vending 50% of options in vending machines need to meet at least the Healthier nutrition category. Trail mix without candy Baked chips Air popped or low-fat popcorn

10 Implementation Help Resources for Vending Example food and beverage items Product lists Information on how to read a nutrition label Example planogram: Where to put the healthier options so they sell better Choose Well Live Well marketing materials to promote the healthy choice

appropriate for attendees cultural and dietary needs Small portion

11 Meetings and Events Serve foods and beverages low in fat, sugar, and sodium Always serve fruit, vegetables, and water Plan meals appropriate for attendees cultural and dietary needs Small portion size Nicely-presented water Healthy refreshment with low-fat, lower sodium dip

promote healthy eating Tips to choose low-sodium

12 Implementation Help Resources for Meetings and Events Sample menus and example meals Strategies to promote healthy eating Tips to choose low-sodium options, lower sodium cooking Healthy potluck sign-up sheet

Cafeterias, cafes, onsite retail Whole grain rich options Fresh fruits and vegetables Lean protein options Vegetarian choices Healthy cooking techniques, no

13 Cafeterias, cafes, onsite retail Whole grain rich options Fresh fruits and vegetables Lean protein options Vegetarian choices Healthy cooking techniques, no more than one deep-fried option No trans fats or hydrogenated oils Low- and non-fat milk and milk products Free water Baked kale chips Tofu and vegetable stir fry

14 Implementation Help Resources for Cafeterias Step-by-step assessment tool Recommended foods and beverages Sample menus and example meals Strategies to promote healthy choices and increase sales at the same time Choose Well Live Well marketing materials Menu idea: Oatmeal bar with fruit and nut toppings

Institutions Standards for daily servings of fruits,

and lean food options Low- and non-fat milk and milk

available 100% and low-sodium fruit and vegetable juices 5

15 Institutions Standards for daily servings of fruits, vegetables, whole grains and proteins Preference to fresh and lean food options Low- and non-fat milk and milk products daily Zero- or low-calorie beverages, water available 100% and low-sodium fruit and vegetable juices 5 ½ oz. of protein daily 2 cups of fruit daily 2 ½ cups of vegetables daily

beverages Sample menus and example meals Recommended

16 Implementation Help Resources for Institutions Step-by-step assessment tool Recommended foods and beverages Sample menus and example meals Recommended 3 cups of low-fat milk daily Example meal More spice, less salt

Instructions for agencies Visit www.doh.wa.

17 Instructions for agencies Visit to: Review the Guidelines Adopt a healthy food and beverage policy that meets the Guidelines Complete the implementation plan checklist Use free campaign resources to promote healthy eating in your worksite

18 Work in Progress! Agencies currently developing policies Gray areas on-site retail, cafes not operated by DSB Vending guidelines difficult to implement No teeth Partnerships with very limited funding Sodium Reduction in Communities linkage

19 or Presenter information:

Nutrition Standards Policy Business Enterprises of Nevada

Nutrition Standards Policy Business Enterprises of Nevada Allison Schnitzer, RD, LD Office of Chronic Disease Prevention & Health Promotion Southern Nevada Health District Why Healthy Vending? OCDPHP Goal: