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

4

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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PHYSICAL ACTIVITY EXAMPLES:

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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

NUTRITION and PHYSICAL ACTIVITY DIVISIONAlabama Department of Public HealthADPH.ORG/nutrition

ADPH.NPA.MeetingGuide.031011.DD