Presentation on theme: "Presented by: County Green Team County Wellness Committee."— Presentation transcript:
Presented by: County Green Team County Wellness Committee
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 NOW to: indicating that you are in attendance ◦ Viewing on demand (website link) – send to indicating that you have watched the presentation (you will be asked to complete a brief post-training evaluation)
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
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.
Green Initiatives ◦ Challenge Exercise County Wellness Policy ◦ Nutrition Standards Nutrition 101 ◦ Healthy Food, Healthy Employees ◦ Current USDA Healthy Guidelines (ChooseMyPlate.gov) ◦ Healthy Preparation Techniques ◦ Recommended Portion Sizes ◦ Understanding ◦ Confidently ordering from Catering Menus using your “Healthy Choice” lens Handling challenges and resistance
Provides suggestions and recommendations Recognizes that being 100% green isn’t always possible Opportunity for County to be a “Green Leader”
Transportation options Go paperless! Serve finger foods Reusable or compostable utensils, tableware and linens Reuse and recycle County Resources
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 = ,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?
Approved by the Board in April 2011 Seven components ~ ◦ Organizational Commitment ◦ Nutrition & Food 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
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.
USDA Guidelines for Healthy Americans rule ◦ <35% of calories from fat ◦ <10% of calories from saturated fat ◦ <35% of calories from sugar by weight No trans-fats Avoid HFCS if possible
100% fruit juices Drinking water or sparkling water Low fat milk products and plant-derived beverages Diet beverages (<50 calories per serving) Avoid HFCS, if possible
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 If sugar packets are provided, provide non- sugar substitute packets.
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.
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. Good food helps us stay healthy or get healthier. ◦ Can prevent / help manage chronic health conditions (e.g. high cholesterol, high blood pressure) Good food sustains us as high functioning individuals. ◦ Alert – focused ◦ Responsive to challenges, demands ◦ Mood regulator Think of the effect of food on you! ◦ When you skip meals ◦ Thanksgiving ◦ Food sensitivities / allergies ◦ Coffee / Tea / Sodas (caffeine) ◦ Chocolate / Alcohol
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
Healthy Work: When ordering food, ensure appropriate portion sizes* * P.S. Your food service vendor should know this.
GO GO Foods Look for these words on catering and food service menus when making your selections NO GO NO GO Foods 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 When ordering food, go for the GO Healthy Work: When ordering food, go for the GO Foods!
Guidelines for Departments to use when Selecting a Food Vendor ◦ Vendor Checklist ◦ Sample Questions to Ask 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!
Calculator =180 =180 Costco Snack-Entrees-Beverage Lists available at California Center for Public Health Advocacy website: thy_snacks/CostcoSnacks_Individual_Oct2011FINAL.pdf thy_snacks/CostcoSnacks_Individual_Oct2011FINAL.pdf 011FINAL.pdf 011FINAL.pdf ual_Oct2011FINAL.pdf ual_Oct2011FINAL.pdf Snack/Beverage List used by Vending Industry available at NAMA website:
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.) 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. 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?
For information and documents about the County’s Green Initiatives and Nutrition Standards, visit the Employee Wellness Website, look under “Culture of Health” County Green Team ◦ Peggy Jensen County Wellness Committee ◦ Pamela Gibson Training Presenters ◦ Eliana Schultz, Director, Public Health Nutrition ◦ Cheryl Woo, Senior Dietitian, SMMC ◦ Carmen O’Keefe, Program Manager, Co Catering Connection ◦ Jennifer Gross, Health Policy & Planning