Wellness Department Award

Wellness Department Award Logo

Nutrition: Food

  • Offer fruits and/or vegetables every time food is served.

  • Offer reasonable portion sizes.Portion Control Guide (Mayo Clinic) Visual Guide to Portion Size.

  •  Inbuffet lines, provide appropriately-sized serving utensils and plates (not over-sized).

  • When serving grains, use whole grains whenever possible (100% whole grain or whole grainas the first ingredient).

  • Serve condiments and dressings on the side.

  • Offer lower-sodium options when possible.

  • Make the majority of the meat options poultry, fish, shellfish, or lean (unprocessed) meat.

  • Provide a vegetarian option.

  • For special occasions and dinner, cut desserts in half or serve small portions. For lunches, breaks, or regular meetings serve fruit as dessert.

  • Do not place candy or candy bowls in the meeting space.

  • Whenever possible, offer foods prepared in a healthier way (grilled, baked, poached,roasted, braised, or broiled). Avoid fried foods.

  • If there is the capacity to do nutrient analyses or if the caterer can provide nutrient information, meals should meet the following nutrition standards:
    Less than:

    • 700 calories

    • 10% of calories from saturated fat

    • No artificial trans fat

    • 35% of calories from sugar

    • 770mg of sodium

    • Snacks provided at meetings should meet healthy vending machine guidelines (see Nutrition Criteria on Department Recognition Program application). Consider offering beverages only at mid-morning and mid- afternoon meetings.

 Nutrition: Beverages

  • Make water the default beverage.
  • Serve only water, 100% juice, 100% juice diluted with water, low-fat or non-fat milk, soymilk, or beverages with 40 calories per container or less.
  • Offer low-fat or non-fat milk with coffee and tea service in addition to or in place of half and half.

 

 

 

 

 

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Healthy Meetings Criteria
Montana University System Wellness Program