Nutrition

Policies, services, environmental supports and workplace practices that improve the availability of healthy foods are the focuses of questions in this section of the ScoreCard.

Click on a question to find resources that help to support each activity.

During the past 12 months, did your worksite:

59. Provide places to purchase food and beverages?

Bring Fresh Produce to Your Setting – See p. 3-10

Eat Smart Workbook – See p. 14-17

60. Have and promote a written policy that makes healthier food and beverage choices available in cafeterias or snack bars?

Eat Smart Workbook – See p. 9-12

Food Service Guidelines for Federal Facilities – See p. 10-14

Smart Food Choices: How to Implement Food Service Guidelines – See appendices

61. Have and promote a written policy that makes healthier food and beverage choices available in vending machines or other vending outlets?

Food Service Guidelines for Federal Facilities – See p. 13

Sample Eat Smart Vending Machine Policy

62. Make most (more than 50%) of the food and beverage choices available at the worksite (in vending machines, cafeterias, snack bars, or other purchase points) healthy food items?

Comparison of Nutrition Guidelines for Vending Machines

Eat Smart: Choose a Better Snack vending materials

Food Service Guidelines for Federal Facilities – See p. 13

Right-Sized and Better for You Vending Standards

Snack, Entrée and Beverage Options that Meet NANA, AHA, and GSA/HHS Vending Standards

63. Provide visible nutritional information (beyond standard food labels) on sodium, calories, trans fats, or saturated fats for the food and beverages available at the worksite (in vending machines, cafeterias, snack bars, or other purchase points)?

The Label Language poster

Menu and Vending Machines Labeling Requirements

What’s in the Nutrition Label poster

64. Identify healthier (or less healthy) food and beverage choices with signs or symbols?

Eat Smart: Choose a Better Snack vending materials

Food Service Guidelines for Federal Facilities – See p. 21

65. Subsidize or provide discounts on healthy food and beverage choices available at the worksite (in vending machines, cafeterias, snack bars, or other purchase points)?

Food Service Guidelines for Federal Facilities – See p. 21

66. Have and promote a written policy making healthy food and beverage choices available in break rooms, during meetings, conferences or company sponsored events when food is served?

Healthy Meeting Guide – See p. 7 for sample policy

Healthy Meeting Toolkit – See p. 2, 11-19

Sample Healthy Foods Policy

67. Offer or promote an onsite or nearby farmers’ market or other arrangement where fresh fruits and vegetables are sold?

Bring Fresh Produce to Your Setting Guide – See p. 3-9

Directory of Farmers’ Markets in North Carolina

68. Provide educational materials that address healthy eating?

Eat Smart Workbook – See p. 18, 24-30

Med Instead of Meds

Smart Fuel – See Newsletters

FREE resources from Eat Smart, Move More, Weigh Less

69. Provide and promote interactive educational programming on nutrition?

Eat Smart, Move More, Weigh Less

Eat Smart Workbook – See p. 6-8

70. Provide and promote free or subsidized lifestyle coaching/counseling or self-management programs that equip employees with skills and motivation to set and meet their personal nutrition goals?

Eat Smart, Move More, Weigh Less

Fruits and Veggies Challenge

Smart Fuel, a WorkWell NC Turnkey Program

71. Provide employees with food preparation/storage facilities and a place to eat?

Eat Smart Workbook

72. Promote and provide access for increased water consumption?

Water Fountain Poster