Departmental Awards: Healthy Meeting Strategies

When serving grains, use whole grains whenever possible (100% whole grain or whole grain as 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.