Healthy Eating Best Practices
How to use this page: Once you complete the Designing Healthier Environments at Work (DHEW) assessment, you will receive a print off that lists the best practices in order of achieving (first), partially achieving (second), and not achieving (third). The order listed will be different for each workstie based on the answers to the assessment.
Notice also that the DHEW print out arranges best practices for Healthy Eating by the subtopic areas Organization/Policy, Worksite Environment, and Health Programming/Activities. The best practices on this page are also arranged by these subtopics and are then arranged alphabetically for ease of location. Following each best practice you will find resources that will help you to reach that best practice.
Organization/Policy
“Implement a policy or written procedure ensuring healthy food/beverage choices are provided at meetings and events where food/beverages are served.”
General policy is found in the Center for Disease Control and Prevention policies webpage; additional vending/meal standards and vending/meal agreements and guides are included below.
Policies Webpage
Summary: Webpage with Center for Disease Control and Prevention guide to general policy information for the Healthy Worksite Initiative. Includes policies in federal workplaces which can be used as a guide for a worksite writing their own policies.
Source: Center for Disease Control and Prevention Healthier Worksite Initiative
Access: http://www.cdc.gov/nccdphp/dnpao/hwi/policy/index.htm
VENDING/MEAL STANDARDS
Model Beverage and Food Vending Machine Standards
Summary: Examples of nutrition standards for a variety of foods and beverages that be served in vending machines or cafeteria settings, ideas about how to influence positive choices like point of purchase calorie labeling, tips for successful implementation.
Source: National Alliance for Nutrition and Activity/Center for Science in the Public Interest
Access: http://www.cspinet.org/new/pdf/final-model-vending-standards.pdf
Vending Product List that meets standards from National Alliance for Nutrition and Activity/Center for Science in the Public Interest
Summary: A list of foods that meet the National Alliance for Nutrition and Activity vending machine standards.
Source: National Alliance for Nutrition and Activity/Center for Science in the Public Interest
Access: http://www.cspinet.org/nutritionpolicy/Vending-Product-List.pdf
Comparison of National Vending Machine Nutrition Standards
Summary: Compares the standards of NANA against others. Shows other options for standards in case the company does not want to comply with NANA standards above.
Source: National Alliance for Nutrition and Activity (NANA)/Center for Science in the Public Interest
Access: http://www.cspinet.org/images/NutrStdComparison2.pdf
VENDING/MEAL AGREEMENTS/GUIDES
ChangeLab Solutions’ Model Healthy Municipal Snack and Beverage Vending Agreement
Summary: Guide to implementing healthy vending policies.
Source: ChangeLab Solutions
Access:http://www.changelabsolutions.org/sites/default/files/HealthySnack_BevAgrmt_FINAL_20120803.doc
ChangeLab Solutions’ Making Change: A Guide to Healthier Vending for Municipalities
Summary: Model of a healthy vending agreement between vendors and consumers.
Source: ChangeLab Solutions
Worksite Environment
“Provide and promote opportunities for employees to easily purchase fresh local fruits and vegetables, such as having onsite sales or promoting local farmers markets.”
Putting Michigan Produce On Your Menu: How to Buy and Use Michigan Produce in Your Institution
Summary: Provides information to assist institutions in including Michigan products on school, preschool, hospital, and other institutions’ cafeteria menus.
Source: Michigan State University Center for Regional Food Systems
Access: http://www.foodsystems.msu.edu/resources/mi-produce-institution
Michigan Farmers Market Association Website
Summary: Provides information on how to find local farmers markets that a workplace can promote.
Source: Michigan Farmers Market Association (MIFMA)
Access: www.mifma.org
Double Up Food Bucks Website
Summary: A program which provides an incentive for SNAP Bridge Card users to purchase extra fruits and vegetables. This program is available in many farmers markets and is new to some grocery stores across the state (locations listed on the website). Worksites can promote this program to their employees.
Source: Double Up Food Bucks
Access: http://www.doubleupfoodbucks.org/
“Provide refrigerators, microwaves and sinks for use by employees who bring food/lunches to work.”
General policy is found in the Center for Disease Control and Prevention policies webpage; additional vending/meal standards and vending/meal agreements and guides are included below. Worksites could write their own policy on requiring a food prep facility.
Policies Webpage
Summary: Webpage with Center for Disease Control and Prevention guide to general policy information for the Healthy Worksite Initiative. Includes policies in federal workplaces which can be used as a guide for a worksite writing their own policies.
Source: Center for Disease Control and Prevention Healthier Worksite Initiative
Access: http://www.cdc.gov/nccdphp/dnpao/hwi/policy/index.htm
VENDING/MEAL STANDARDS
Model Beverage and Food Vending Machine Standards
Summary: Examples of nutrition standards for a variety of foods and beverages that be served in vending machines or cafeteria settings, ideas about how to influence positive choices like point of purchase calorie labeling, tips for successful implementation.
Source: National Alliance for Nutrition and Activity/Center for Science in the Public Interest
Access: http://www.cspinet.org/new/pdf/final-model-vending-standards.pdf
Vending Product List that meets standards from National Alliance for Nutrition and Activity/Center for Science in the Public Interest
Summary: A list of foods that meet the National Alliance for Nutrition and Activity vending machine standards.
Source: National Alliance for Nutrition and Activity/Center for Science in the Public Interest
Access: http://www.cspinet.org/nutritionpolicy/Vending-Product-List.pdf
Comparison of National Vending Machine Nutrition Standards
Summary: Compares the standards of NANA against others. Shows other options for standards in case the company does not want to comply with NANA standards above.
Source: National Alliance for Nutrition and Activity (NANA)/Center for Science in the Public Interest
Access: http://www.cspinet.org/images/NutrStdComparison2.pdf
VENDING/MEAL AGREEMENTS/GUIDES
ChangeLab Solutions’ Model Healthy Municipal Snack and Beverage Vending Agreement
Summary: Guide to implementing healthy vending policies.
Source: ChangeLab Solutions
Access:http://www.changelabsolutions.org/sites/default/files/HealthySnack_BevAgrmt_FINAL_20120803.doc
ChangeLab Solutions’ Making Change: A Guide to Healthier Vending for Municipalities
Summary: Model of a healthy vending agreement between vendors and consumers.
Source: ChangeLab Solutions
Health Programming/Activities
“Provide free or subsidized healthy eating self management/behavior change programs at least four times per year. These can be offered either onsite or through collaboration with an outside organization, including online programs.”
Connect worksites to free courses or direct them to funding opportunities in below to help fund their own classes.
MSU Extension Nutrition and Physical Activity Programs
Summary: A list of classes offered for free to SNAP eligible audiences. My Way to Wellness is offered completely online for free to SNAP eligible participants.
Source: Michigan State University Extension
Access: http://msue.anr.msu.edu/topic/programs/food_health
Funding Opportunities for Work Force Health Promotion
Summary: Web-based list of resources which includes sources for potential funding and information on grant writing.
Source: Center for Disease Control and Prevention Healthier Worksite Initiative
Access: http://www.cdc.gov/nccdphp/dnpao/hwi/programdesign/funding.htm
Health Innovation Grants Webpage
Summary: Web based information about applying to the Health Innovation Grants from MDHHS.
Source: Michigan Department of Health and Human Services
Access: http://www.michigan.gov/mdch/0,4612,7-132-63157_3149-360971--,00.html
“Provide free or subsidized healthy eating seminars, workshops or classes at least four times per year. These can be offered either onsite or through collaboration with an outside organization, including online programs.”
MSU Extension Nutrition and Physical Activity Programs
Summary: A list of classes offered for free to SNAP eligible audiences. My Way to Wellness is offered completely online for free to SNAP eligible participants.
Source: Michigan State University Extension
Access: http://msue.anr.msu.edu/topic/programs/food_health
Funding Opportunities for Work Force Health Promotion
Summary: Web-based list of resources which includes sources for potential funding and information on grant writing.
Source: Center for Disease Control and Prevention Healthier Worksite Initiative
Access: http://www.cdc.gov/nccdphp/dnpao/hwi/programdesign/funding.htm
Health Innovation Grants Webpage
Summary: Web based information about applying to the Health Innovation Grants from MDHHS.
Source: Michigan Department of Health and Human Services
Access: http://www.michigan.gov/mdch/0,4612,7-132-63157_3149-360971--,00.html
“Provide frequent communication-at least once per month-about the benefits of healthy eating through communication channels that reach employees, including videos, posters, pamphlets, newsletter or other written or online information.”
Can connect worksites with posters and MyPlate website for additional handouts, well as MSU Extension newsletters.
MyPlate Website
Summary: Contains links to nutrition information, handouts, recipes, and more.
Source: United States Department of Agriculture
Access: www.myplate.gov
Posters
Summary: Posters to promote healthy snacking, vending machines, and walking.
Source: The Center for Science in the Public Interest
Access: http://www.cspinet.org/nutritionpolicy/healthy-vending.html
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