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:

29. Provide places to purchase food and beverages?

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

Eat Smart Workbook – See p. 14-17

30. Have a written policy or formal communication 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

Using the Power of Procurement for Healthier Communities — ChangeLab Solutions

31. Have a written policy or formal communication that makes healthier food and beverage choices available in vending machines?

Right-Sized and Better for You Vending Standards

Food Service Guidelines for Federal Facilities – See p. 13

Sample Eat Smart Vending Machine Policy

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

Eat Smart: Choose a Better Snack vending materials

Food Service Guidelines for Federal Facilities – See p. 13

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

Vending Labeling Fact Sheet

33. Provide nutritional information (beyond standard nutrition information on labels) on sodium, calories, trans fats or saturated fats for foods and beverages sold in worksite cafeterias, snack bars or other purchase points?

The Label Language poster

What’s in the Nutrition Label poster

Vending Labeling Fact Sheet

34. Identify healthier food and beverage choices with signs or symbols?

Eat Smart: Choose a Better Snack vending materials

35. Subsidize or provide discounts on healthier foods and beverages offered in vending machines, cafeterias, snack bars or other purchase points?

Food Service Guidelines for Federal Facilities – See p. 21.

36. Have a written policy or formal communication which makes healthier food and beverage choices available during meetings 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

37. Provide employees with food preparation and storage facilities?

Eat Smart Workbook

38. Offer or promote an on-site or nearby farmers' market 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

39. Provide brochures, videos, posters, pamphlets, newsletters or other written or online information that address the benefits of 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

40. Provide a series of educational seminars, workshops or classes on nutrition?

Eat Smart, Move More, Weigh Less

Eat Smart Workbook – See p. 6-8

41. Provide free or subsidized self-management programs for healthy eating?

Smart Fuel, a WorkWell NC Turnkey Program

Eat Smart, Move More, Weigh Less