MAKING CHANGES TOGETHER - adph.org
Transcript of MAKING CHANGES TOGETHER - adph.org
MAKING CHANGES TOGETHERone CHOICE at a time, one STEP at a time, and one LIFE at a time
NUTRITION and PHYSICAL ACTIVITY DIVISIONAlabama Department of Public HealthADPH.ORG/nutrition
LETTER FROM THE STATE HEALTH OFFICER 4
PURPOSE, BACKGROUND & OVERVIEW 5
MEETING ENVIRONMENT 6
FOOD GUIDELINES 7
FoodChoicesByCategory 7
GeneralGuidelines 8
BreaksandSnacks 9
FoodSafety 10
PHYSICAL ACTIVITY 12
PlanningtheMeeting 12
TipsForLeadingActivities 13
Examples 14
HEALTHY MEETING CHECKLIST 15
FREQUENTLY ASKED QUESTIONS 16
REFERENCES 19
Table of Contents
Attimes,wemayforgetthatAlabama’smostpreciousresource,its
citizens,includesallofus.Alabama’s67countiesaremadeupoftowns
andcities.Eachcityhasneighborhoodsandeachneighborhoodis
madeupofindividuals.Thissimplewordpicturehelpsunderscore
thateachperson’shealthstatusaffectsthehealthofourstate.We
eachhaveapersonalresponsibilityforourhealth,whichinturn
reflectsthehealthofAlabama.Currently,Alabamahashighobesity,
heartdisease,diabetes,andcancerrates.Lifestyles,such
aspoornutrition,lackofphysicalactivity,andtobacco
useareconsistentlylistedascontributingfactorsto
thesediseases.
Perhapsyouhavenotconsideredtheinfluenceyouhavewhenhostingorsponsoringameeting;however,
weknowthatactionsspeaklouderthanwordsattimes.Ifthemeetingyouhostonlyoffersfoodswith
nonutritionalvalue,lastsalldaywithnophysicalactivitybreaks,andallowssmokingyousendthe
unspokenmessagethathealthylifestylesarenotimportant.Conversely,ifthemeetingisdesignedto
promotehealth,theparticipantsknowyouvaluetheirhealth.Thisbooklet,“Meeting,Eating,and
Wellness:YourGuideforProvidingHealthyMeetings,”isdesignedtohelpprovidehealthymeetings.
Asapublichealthprofessional,youshouldbeagoodrolemodel.Directlyorindirectlyyouractionswill
touchothers.Byimplementingthisguideforhealthiermeetings,youcansetanexample,whichwillin
turn,helpAlabamabecomeahealthierstate.
DonaldE.Williamson,MD
StateHealthOfficer
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PURPOSE
Thebookletprovidesoptionstoconsiderandselectfromwhenplanningameeting,conference,orother
functionsponsoredbytheAlabamaDepartmentofPublicHealth.Meetingsites,facilities,andlocations
throughoutthestatewillinfluencethechoicesavailable.
BACKGROUND & OVERVIEW
Alabamacitizenshavemanyhealthconcernsthatarerelatedtolifestylechoices.Somechoicescanbe
associatedwithlivingintheSouth.Forexamplehavingbeverages,snacks,andmealsatmeetingsmay
beconsideredSouthernhospitality,butthesecanincludehealthyoptions.Byusingthisguide,meetings
willpromotehealthychoices,helpingtomakeahealthierAlabama.
IMPORTANCE RELATED TO DISEASE
Alabamahasanobesityepidemicandobesityisrelatedtomorethan30diseasesandillnesses,suchas
diabetes,heartdisease,andsomecancers.Inordertostayhealthyandreducerisksofdiseases,awell
balanceddietandphysicalactivityareneeded.
BE A GOOD ROLE MODEL
Beagoodrolemodelandsetanexample.Ifothersseehealthdepartmentemployeeseatinghealthy
choicesandbeingphysicallyactive,thentheywillbeencouragedtotry.
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Theenvironmentinwhichmeetingsareofferedprovidesunspokeninformationontheprioritiesofthe
organization.Topromotetotalhealth,themeetingspaceshouldbeconsideredcarefully.Considerthe
followingpoints:
PROTECTING OUR HEALTH
•Asmokefreeenvironmentisprovided.Smokingleadstomanyadversehealtheffects,
andasafacilitatorofhealthyhabits,ameetingheldbytheAlabamaDepartmentof
PublicHealthshouldnotbeheldinasmokingenvironment.
•Stressbreaksareofferedasneeded.
•Theroomtemperatureisproperlyadjusted.
•Noiselevelsarecontrolled.Talkwithfacilitystafftoensurekitchenandadjacentmeeting
noisewillnotbeaproblem.
PROTECTING OUR EARTH
•Recyclingbinsarelocatedinthefacility.
•Paperlessoptionsareusedwhenpossible.Sendinformationpacketandagendaviaemail,
providehandoutsonremovabledrives,orprovideinternetaccesstomeetingmaterials.
•Waterpitchersareusedinsteadofbottles,ifpossible.
•Re-usableplates,cups,andflatwareareusedratherthanpaperorplastic.
•Hotelsareenvironmentallyfriendlyhotels.Doesthehotelallowthecustomertochoose
ifsheetsandtowelsarewasheddaily?
Meeting EnvironmentOne LIFE at a Time…Protecting our health, our life, and our earth
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Usethefollowingguidelinestohelpdeterminewhatfoodtoofferformeals.
FOOD CHOICES BY CATEGORY (That’s right...you choose what to feed them)
Colorful, Local Fruits and Vegetables
•Chooseavarietyoffreshfruitsandvegetables.
•Buylocaltosupportthecommunity,reducecosts,andpollution.
•Offeravarietyofcolorsatmealsandsnacks.
•Fruitcanbefresh,dried,canned,orfrozen.
Did you know that each fruit and vegetable has a unique nutrient make up and that it takes many types and colors to get all of the antioxidants, vitamins, and minerals needed?
Low-fat Dairy Products
•Choosedifferentlowfatproductswithdifferentflavors.
•Offer1%orskimmilk,lowfatorfatfreeyogurt,low-fat(partskim)cheeses.
•Substituteregularcheesewithpart-skimindishessuchaspizzaandlasagna.
Did you know that low fat and fat free milk contains the same amount of calciumas their higher fat counterpart and low fat dairy may help in weight loss?
Whole Grains and Whole Wheat
•Replacewhite,processedgrainproductswithwholewheat,wholegrain,ormulti-grain.
•Offerwholewheat,wholegrain,multi-grainbreads,wraps,pasta,minimuffins,
minibagels,Englishmuffins,andbrownrice.
Did you know that eating whole wheat may help to reduce the risk heart disease, cancer, and diabetes as well as lower triglycerides, improve insulin control, andaid in weight management?
Lean Proteins
•Cutdowntheamountofcalories,totalfat,andsaturatedfatsbyswitching
toleancutsofmeatandremovingtheskin.
•Offerchicken,turkey,fish,legumes,nuts,andleancutsofbeefandpork
•Providebaked,broiled,orgrilledselections.
Did you know that frying can triple the calories in that product?
Food GuidelinesOne CHOICE at a Time:Offering Healthier Food Options
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“Lite” Desserts
•Reduceemptycaloriechoicesbyservingnaturallysweetfoods.
•Offerlightdesserts,suchasfruitcupswithlowfatdiporlowfat
whippedtopping,angelfoodcakewithfreshfruit,lowfatfrozenyogurt,
orsorbet.
Did you know that one piece of cheesecake can supply 500 calories and 40g of fat?
Calorie Free or No Added Sugar Beverages
•Reducehiddencalories;drinkswithaddedsugarareloadedwithcalories.
•Offerwater,sugarfreeflavoredwater,sugarfreecolasandicedtea,100%juice,
andlowfatorfatfreemilk.
•Offersugarsubstituteswithcoffeeandtea.
Did you know that one 20 ounce cola can add 250 calories, about 1/3 of the totalcalories needed for an average person’s lunch?
GENERAL GUIDELINES
1.Servemostlylowercalorieandlowerfatfoods.
2.Servefruitsandvegetableswheneverpossible.
3.Useportioncontrol.
4.Servefoodscookedinhearthealthyways:baked,broiled,grilled,steamed,orpoached.
5.Includeavegetarianoptionateverymeal.
6.Servelowfatorfatfreemilk,100%fruitorvegetablejuice,water,orcalorie-freebeverages.
7.Limithighfat,highsugar,lowfiberitems.
8.Includespaceontheregistrationformstoindicatefoodallergiesordietaryrestrictions.
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BREAKS and SNACKS
Whenasked,“Isasnackreallynecessaryateachbreak?”,theanswerisno.Considerofferingonlyone
snackperday.Otherbreakscanbeusedforaphysicalactivityorstretching,withwaterorlowcalorie
beveragesoffered.Whensnacksareofferedconsiderusingthe10-10-5guidlines*withthefollowing
selections:
•Airpoppedpopcorn
•Wholegrain,lowfatcrackers
•Pitachipswithhummus
•Lightlyorunsaltedpretzels
•Bakedorreducedfatchipsortortillachipsserved
withlowfatbeandiporsalsa
•Wholegrain,lowfatgranolabars
•Freshvegetabletrays
•Freshfruittrayswithlowfatorfatfreeyogurtdip
•Trailmixmadewithnuts,driedfruit,andwholegraincereals
•Cheeseandcrackertraysmadewithlowfatcheeseandwholegraincrackers
•Lowfatyogurtparfaitsmadewithgranola
•Waterinpitchers,bottledwater,sugarfreeflavoredwater
•Dietcolas
•Coffee(regularanddecaf)withlowfatmilkandsugarsubstitutes
•Unsweetenediceorhottea
•100%fruitandvegetablejuice
•Lowfatorfatfreemilk
*The10-10-5Guidline-Eachsnackservingshouldprovide10%orlessofthedailyvaluefortotalcar-
bohydrates,10%orlessofthedailyvaluefortotalfats,and5%ormoreofthedailyvalueofoneofthe
following:fiber,vitaminA,vitaminC,thiamin,riboflavin,niacin,calcium,oriron.Aimfor360milligrams
orlessofsodiumperserving.Anexceptioniswhenchoosingsnacksthatcontaindriedfruit,nuts,or
seeds.Thesesnacksmaybehigherinfatandcarbohydrates.
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1. CLEANsurfacesandwashhandsoften.
•Frequentcleaningcanpreventtherapidspread
ofbacteriathroughoutthekitchen.Bacteriacan
spreadtohands,cuttingboards,knives,and
countertops.
•Washyourhandswithwarmwaterandsoapfor
20secondsbeforeandafterhandlingfood.
•Washcuttingboards,dishes,utensilsandcounter
topswithhotsoapywaterafterpreparingeachfood
itemandbeforeyougoontothenextfood.
•Whencleaningwithclothtowels,washthemoften
inthehotcycleofyourwashingmachine.
•Rinsefreshfruitsandvegetablesunderrunningtap
water,includingthosewithskinsandrindsthatare
noteaten.
•Rubfirm-skinfruitsandvegetablesunderrunning
tapwaterorscrubwithacleanvegetablebrush
whilerinsingwithrunningtapwater.
2. SEPARATE,don’tcrosscontaminate.
•Cross-contaminationspreadsbacteria.Keep
rawmeat,poultry,seafood,andtheirjuicesaway
from-ready-to-eatfoods.
•Useonecuttingboardforfreshproduceanda
separateoneforrawmeat,poultry,andseafood.
•Separaterawmeat,poultry,seafood,andeggsfrom
otherfoodsinyourgroceryshoppingcart,grocery
bags,andinyourrefrigerator.
•Neverplacecookedfoodonaplatethatpreviously
heldrawmeat,poultry,seafood,oreggs.
FOOD SAFETY
Whetherhealthdepartmentstafforafoodservicebusinessprovidesthefood,itisimportantthatfood
safetymeasuresaretaken.ThemeetingsiteshouldfollowUSDAregulations.AccordingtotheFood
SafetyandInspectionService(FSIS)oftheUSDA,ineverystepoffoodpreparation,thefourFight
BAC!™guidelinesshouldbefollowedtokeepfoodsafe:
SAFE COOKING TEMPERATURESas measured with a food thermometer
2009 Partnership for Food Safety Education
Ground Meat & Meat MixturesBeef, Pork, Veal, Lamb 160°FTurkey, Chicken 165°F
Fresh Beef, Veal, LambMedium Rare 145°FMedium 160°FWell Done 170°F
PoultryChicken & Turkey, Whole 165°FPoultry Parts 165°FDuck & Goose 165°FStuffing (cooked alone or in bird) 165°F
Fresh PorkMedium 160°FWell Done 170°F
HamFresh (raw) 160°FPre-cooked (to reheat) 140°F
Eggs & Egg DishesEggs Cook until yolk & white are firmEgg Dishes 160°F
SeafoodFin Fish 145°F or flesh is opaque & seperates easily with forkShrimp, Lobster & Crabs Flesh pearly & opaqueClams, Oysters & Mussels Shell opens during cookingScallops Milky white or opaque & firm
Leftovers & Casseroles 165°F
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3.COOKtopropertemperatures.
•Useafoodthermometertomeasuretheinternaltemperatureofcookedfoods.
•Makesurethatmeat,poultry,eggdishes,casserolesandotherfoodsarecookedtothe
internaltemperatureshowninthechart.
•Cookgroundmeatorgroundpoultryuntilitreachesasafeinternaltemperature.
Colorisnotareliableindicatorofdoneness.
•Cookeggsuntiltheyolkandwhitearefirm.Onlyuserecipesinwhicheggsarecooked
orheatedthoroughly.
•Bringsauces,soupsandgravytoaboilwhenreheating.
4.CHILLbyrefrigeratingpromptly.
•Bacteriaspreadsfastestattemperaturesbetween40°Fand140°F,sochillingfoodproperlyisone
ofthemosteffectivewaystoreducetheriskoffoodborneillness.
•Chillleftoversandtakeoutfoodswithin2hours.
•Keeptherefrigeratorat40°Forbelowanduseathermometertocheckthetemperature.
•Neverdefrostfoodatroomtemperature.Foodmustbekeptatasafetemperatureduringthawing.
•Therearethreesafewaystodefrostfood:intherefrigerator,incoldwater,andinthemicrowave.
Foodthawedincoldwaterorinthemicrowaveshouldbecookedimmediately.
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TheAmericanCollegeofSportsMedicineandtheAmericanHeartAssociationrecommend:
•Moderateintensity*cardioexercises30minutesaday,fivedaysaweekor
•Vigorousintensity*cardioexercises20-25minutesaday,threedaysaweek,and
•Eightto10strength-trainingexercises,eightto12repetitionsofeachexercise,twiceaweek.
Itisnotalwayseasytofindthetimetoexercise.Thegoodnewsis,agymisnotrequired,butdeter-
minationis!Findingwaystoincorporatephysicalactivityintomostaspectsofourlivesincludesbeing
physicallyactiveatmeetings.
PLANNING THE MEETING
Location
•Choosealocationthatissafeforparticipantstotakeawalk.
•Checkforproperlighting,safesidewalks,andvisiblepedestriansigns.
•Forovernightmeetings,chooseahotelthathas:
-Meetingroomsoriscloseenoughforgueststowalktothemeeting
-Restaurants
-Fitnessfacilityatnocost,orprovidesvoucherstoanearbyfacility
Communication
Intheinformationpacketsenttoparticipantsinclude:
•Detailsaboutactivitiesandactivitybreakssoparticipantscanbringproperattire
(walkingshoes,casualclothing,umbrellas).
•Citymaps,directionstolocalparks,andwalkingtrails.
•Informationaboutthehotel’sfitnessfacilities.
Motivation
•Postsignsdirectingparticipantstothestairsratherthantheelevator.
•Encouragewalkingfromthehoteltothemeetinglocationand/orrestaurants.
•Provideopportunitiesforactivitybreaks.
*The American College of Sports Medicine defines moderate exercise as “working hard enough to raise
your heart rate and break a sweat, yet still being able to carry on a conversation” and vigorous exercise
as “an activity which causes rapid breathing and a substantial increase in heart rate.”
Physical Activity ONE STEP AT A TIME....To promote active living.Encouraging healthy steps to an active lifestyle.
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TIPS FOR LEADING ACTIVITY BREAKS
•Makeitfunandkeepitsafe.
•Alloweachpersontomoveathisorherownpace.
•Makesurethereisenoughspaceforeveryonetomoveeasily.
•Exercisebreaksshouldlastfiveto10minutes.
•Theexerciseshouldnotcausepain.
•Theexerciseshouldnotcausepeopletoperspire.
Ideas for making your meeting more active:
•Curlwaterbottles
•Dotoetouches
•Incorporatesimplechairexercises:
•Chairtwist(grabonesideofthechairwhileturningintheoppositedirection)
•Toeraises
•Kneelifts
•Armsreachingoverthehead
•Armcircles
•Offersmallmomentsofactivitytomovethewholebody:
•Armcircles
•Marchinginplace
•Sidesteps
•Side-to-sidearmswings
•Healtouches
•Relaxbydeepbreathing
•Walkaroundtheroom
•Schedulea10-minutewalkrightafterlunchbutbeforethemeetingresumes
•Offer“WalkandTalkSessions”
•Providepreandpostmeetingwalks
•Organizeanearlymorningyogaclass
•Encouragewalkingwhilemeetingduringabreak-outsession
•Assignamotivatingindividualtoleadawalk,leadexcercisestoincreaseparticipation.
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MEETING ENVIRONMENT GUIDELINES:
•Recyclingisavailable.
•Anon-smokingenvironmentisadheredto.
•Lights,noise,andtemperatureareproperlycontrolled.
•Ifovernight,hotelhasenvironmentallyfriendlypoliciesposted.
•Re-usabledinnerware,flatware,anddrinkwareareused.
SCORE: 0-1boxchecked-improvementisneeded.
2-3boxeschecked-itisonthewaytobeingenvironmentallyfriendly.
4-5boxeschecked-itmeetstheguidelinestobeconsidered
environmentallyfriendly.
FOOD GUIDELINES
•Afruitandvegetableisservedateachmeal.
•Lowfatdairyisprovidedatmealorbreak.
•Wholegrainorwholewheatproductsareused.
•Leanproteinisofferedatmealsandbreaks.
•Caloriefreeorno-sugaraddedbeveragesarethestandardchoices;
otherbeveragesmustberequested.
•Whendessertsareoffered,lowfatoptionsareavailable.
•Hearthealthycookingtechniquesareused(bake,broil,grill,poach,steam).
•Appropriateportionsareoffered.
•Snacksmeet10-10-5guidelines.
•FightBACguidelinesarepracticed.
SCORE: 0-5boxeschecked-improvementisneeded.
6-8boxeschecked-itisonthewaytobeingnutritionallyhealthy.
9-10boxeschecked-itmeetstheguidelinestobeconsideredhealthy.
PHYSICAL ACTIVITY GUIDELINES:
•Atleastonephysicalactivitybreakisoffered.
•Themeetingisinalocationconvenientforwalking.
•Aplannedphysicalactivityisincludedonthemeetingagenda.
•Ifovernightstaysareinvolved,thehotelhasfitnessfacilities.
•Atleastonepreorpostmeetingphysicalactivityisplanned.
•Signsdirectingparticipantstowardsthestairsareposted
SCORE: 0-2boxeschecked-improvementisneeded.
3-4boxeschecked-itisonthewaytobeingphysicallyactive.
5-6boxeschecked-itmeetstheguidelinestobeconsideredactive.
Healthy Meeting Checklist Did you plan a healthy meeting?
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YES NO
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Q) What does appropriate serving size mean?
A)Servingsizesareveryimportantinplanningandeatingmeals.Toomuchofahealthyfoodwilladd
extracalories.Generallystarches,fruits,andvegetableservingsare½cupwhilemeatis3to4ounces.
Herearesomevisualsuggestionstomakesureyougettheappropriateservingsizeforyourmeals.
• Medium fruit = size of a baseball • Pasta or rice = cupped palm
• Meat = deck of cards • Cheese = 6 dice or 2 dominos
• ½ cup of ice cream = tennis ball • Small baked potato = computer mouse
• 1 teaspoon peanut butter = tip of thumb • Fish = size of a checkbook
Q) The guidelines suggest a fruit, vegetable, and whole wheat starch at lunch and supper meals.
But are there suggestions on which vegetables to use?
A) Eventhoughstarchyvegetablesarehealthychoices,amealshouldconsistofavarietyoftypesof
vegetables.Halfoftheplateshouldconsistofnon-starchyvegetables,one-forth(1/4)oftheplateis
meatormeatsubstitute,andtheremainingforth(1/4)isastarch.Eachmealshouldincludeaserv-
ingoffruitandlowfatdairy.UsethePlatePlanner,onourwebsiteadph.org/nutrition,asaguidefor
yourmeals,especiallylunchanddinner.
Q) Cut fruit can turn brown fast, so how can I serve fruit at snacks?
A) Ifyouarehavingtrouble,www.mypyramid.com,hasideasonhowtoincorporatefruits,vegetables,
lowfatdairy,leanprotein,andwholegrainsassnacks.
Q) What are suggestions for healthy meals?
A) Thefollowinglistsareideasonhowtoincorporatehealthierfoodoptionsintoyourmeals.
BREAKFAST
•ToastorEnglishmuffins-wholegrain
•Bagels-wholegrain,normalsizecutintohalvesorquarters,orminisized
•Cereal-drywholegrain,lowsugar,highfiber(4g/servingormore)and/orcookedhighfiber,
suchasoatmeal
•GranolaBars-lowfat,highfiber
•Muffins-wholegrain,“mini”sizedorlargersizescutintohalves
•Yogurt-lowfatorfatfree
•Fruit-fresh,canned,ordried
•Peanutbutter
•Scrambledeggsmadewitheggsubstitute
•Parfait-fruit,lowornonfatyogurt,andlowfatgranola
•Breakfastsandwich-wholegrainEnglishmuffinortoast,eggsubstitutescrambledeggs,
andlowfatcheese.
Frequently Asked Questions
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LUNCH AND DINNER
SANDWICHMEALS
•Madewithwholegrainbreadorwholegrainwraps
•Leandelimeatsandlowfatcheese
•Lettuce,rawspinach,tomatoes,bellpeppervarieties,pickles,cucumber,olives,etc.
•Lowfatmayonnaiseorlightdressingonthesideandmustard
•Bakedchipsorpretzels
•Fruit
SALADPLATES
•Usemixedgreensandassortedvegetableswithlowfatorfatfreedressingsontheside
•Pastasaladsmadewithwholewheatpastaandleanmeatmoistenedwithlightorlowfat
mayonnaiseoroilandvinegar
•Fruitsalads
•Meatsaladsmadewithleanmeat,lightorlowfatmayonnaiseoroil,withnutsandfruitadded.
MEATandSIDEDISHES
•Selectvegetablesthathavebeensteamedorroastedwithlimitedaddedfat.Meatsshouldbe
baked,broiled,orgrilled.Selectsmallwholewheatrollstobeserved.Selectfruitbasedlight
desserts.
•Ifbakedpotatoesareserved,uselowfatsourcream,lowfatyogurt,orlowfatmargarine
ontheside.
•Whenpastabaseddishesareused,selectdishesthatincorporatewholewheatpasta,lowfat
cheese,andatomatobasedsauce.
•Ifapizzaisselected,offerthincrustwithchickenandvegetabletoppingsandlowfatcheese.
Limittoppingssuchaspepperoniandsausage.
BEVERAGES
•Offerlowcalorie,sugarfreebeverageasthestandardbeverage
•Icewater,bottledwater,springwater
•100%fruitorvegetablejuice
•Milk–lowfat(1%)orfatfree
•Tea—unsweetened,icedorhotwithlowfatmilkinsteadofcream,sugarsubstitutes,andlemon
•Coffee—regularanddecafwithlowfatmilkinsteadofcreamandsugarsubstitutes
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continued on next page
Scrambled Eggs
Turkey Bacon
Whole Wheat Toast,Whole Wheat Pancakes
(served with light margarine, reduced sugar jelly, and
light syrup)
Fresh Seasonal Fruit
Low Fat Yogurt
Fresh Berry and Yogurt Parfait (made with fresh berries,
low fat yogurt, and a low fat granola)
Turkey Sausage
Muffins(low fat, high fiber)
Peanut Butter
Western Eggs(made with eggs, bell pepper,
onion, low fat cheese)
Turkey Sausage
Cereal(variety of whole grain,
high fiber)
Whole Wheat“Mini Bagels” or“Mini Muffins”
Fresh Banana andSrawberry Cup
Low Fat Yogurt1% or Fat Free Milk
Breakfast Burrito(made with whole wheat
tortilla, eggs, mushrooms,onions, peppers, low fat
cheese, and salsa)
Grilled Ham Slices
Sliced Fresh Fruit
Grilled ChickenSandwich
(with whole wheat bun low fat mayonnaise, mustard)
Vegetable Tray(lettuce, tomato, pickles, etc.)
Baked Chips
Fresh Fruit
Sorbet
Roasted Pork Tenderloin
Bake Potato(with low fat sour cream,salsa, low fat margarine)
Roasted Mixed Vegetables (squash, zucchini, eggplant)
Side Salad Light Dressing
Angel Food Cake(with low fat whipped topping
and strawberries)
Sandwich/Salad Bar Selection
Turkey, Ham, and Chicken Slices
Low Fat Cheeses
Salad Bar(lettuce, tomato, cucumber,
spinach,bell pepper, etc.)
Whole Wheat BreadWhole Wheat Wraps
Mustard, Low FatMayonnaise, Light
Dressings
Fresh Fruit(with low fat whipped topping)
Broiled or Blackened Fish
Wild Rice Pilaf
Steamed Broccoli andCauliflower Mixture
Whole Wheat Roll
Fruit Crisp(with low sugar,
low fat ice cream)
MENU 1
MENU 2MENU 1
MENU 2
BREAKFAST SUGGESTIONS
LUNCH & SUPPER SUGGESTIONS
MENU 3
MENU 3
MENU 4
MENU 4
Q) Some meetings last several days. How do I plan a menu with variety and still be healthy?
A) Themenusbelowaredesignedtoofferguidance,ideas,andabaseforyoutoplan.
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•EatSmartNorthCarolina:GuidelinesforHealthyFoodsandBeveragesatMeetings,
GatheringsandEvents-www.eatsmartmovemorenc.com
•“MeetingWell”fromtheAmericanCancerSociety-www.cancer.org
•“CheckforHealth:WorkplaceEnvironmentalAssessment”-www.takeactionca.com
•“WorkplaceNutritionandPhysicalActivityIssueBrief”fromtheCaliforniaNutritionNetwork-
www.cdph.ca.gov
•“FruitsandVegetablesandPhysicalActivityattheWorksite:BusinessLeadersandWorkingWomen
SpeakOutonAccessandEnvironment”-www.phi.org
•“HealthyMeetingPolicyandGuidelines,”NewYorkStateDepartmentofHealth-
www.health.state.ny.us
•“HealthyMeetingGuidelines”,LakeCounty,Florida-www.lakecountyfl.gov
•“TheHealthyMeetingPlanningGuide”,ShapeUpSomerville:EatSmartPlayHard.-
www.somervillema.gov
•PartnershipforFoodSafetyEducation.“FightBAC!”-www.fightbac.org
•AmericanCollegeofSportsMedicine.(2007)“PhysicalActivityandPublicHealthGuidelines.”
-http://www.acsm.org/AM/Template.cfm?Setion=Home_Page&TEMPLATE=/CM/HTMLDisplay
cfm&CONTENTID=7764
•PlatePlanner-www.adph.org/nutrition
Guidelines adapted from
References