Understanding Nutrition Standards and Guidelines in Workplace Vending Machines
Explore the development of Nutrition Environment Measures Survey Vending (NEMS-V) to assess workplace vending machines and categorize food and beverages based on health criteria. Learn about the coding system - red, yellow, and green - to identify the healthiest options. Discover snack criteria and beverage guidelines for a healthy vending environment in Iowa, supported by initiatives promoting healthier food choices.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author. Download presentation by click this link. If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
E N D
Presentation Transcript
Healthy Vending and Beyond in Iowa. Carol Voss, MEd, RDN Bureau of Nutrition and Health Promotion Iowa Department of Public Health
Food Service Guidelines On My Own.. And Then With Support NEMS-V and Iowa Healthy Vending Initiative Director/Lt. Governor s Support MOU with Department for the Blind Lucas Building Cafeteria Team Healthy Meetings Pilot Farmers Market Team
Nutrition Environment Measures Survey Vending - NEMS-V Developed to assess workplace vending machines Originally based on the Institute of Medicine s Nutrition Standards for Foods in Schools with some modifications Criteria was updated to match Health and Sustainability Guidelines for Federal Concessions and Vending Operations (2012). Intended to have an easy to use coding system: red, yellow and green Voss, C, Klein, S, Glanz, K, Clawson, M. Nutrition Environment Measures Survey Vending: Development, Dissemination, and Reliability. Health Promotion Practice. 2012 13: 425
NEMS-V Coding NEMS-V Coding RED food and beverages are not as healthy and fall outside the Dietary Guidelines for Americans. YELLOW food and beverages are healthy foods that meet the Dietary Guidelines, may provide a serving of fruit, vegetable, low-fat dairy or whole grain but does not meet the strictest sodium guidelines. GREEN food and beverages are considered the healthiest, are consistent with the Dietary Guidelines for Americans, provide a serving of fruit, vegetable, low-fat dairy or whole grain and meet the strictest sodium guidelines.
Snack Criteria 200 calories per portion as packaged No more than 35 percent of total calories from fat* <10 percent of total calories from saturated fat* zero trans fat 35 percent weight from total sugars * Excludes nuts and seeds without added fats, oils or caloric sweeteners
Beverage Guidelines Green Plain water without flavoring, additives, or carbonation 100% fruit or vegetable juice with less than or equal to 230 mg sodium per 8 oz. serving Fat-free, 1% or 2 % unflavored milk Yellow Flavored milk Any other beverage with 40 calories or less per 8 oz. serving Any beverage with between 230 mg and 400 mg sodium per 8 oz. serving Red whole milk; any beverage > 40 calories/8 oz. and > 400 mg sodium per 8 oz.
Sodium Guidelines Sodium unless otherwise specified on the specific category Green = < 230 mg (roasted and salted pistachios with 160 mg sodium, Low-sodium V- 8 juice) Yellow = >230 mg < 400 mg (smoked almonds with 380 mg sodium) Red = > 400 mg (V-8 juice)
Sugar Guidelines Green = 2%, 1% or fat-free yogurt with no added sweeteners; fat-free, 1% or 2 % unsweetened milk with < 13 gm sugar per 8 oz. serving Yellow = 2%, 1% or fat-free yogurt with added sweeteners; fat-free, 1% or 2 % flavored milk with more than 13 gm sugar per 8 oz. serving and/or artificial sweeteners Red = Regular yogurt; whole milk
NEMS-V Website Features NEMS-V Tools Tutorial: 15 minute online demonstration on how to complete a NEMS-V assessment NEMS-V Healthy Choices Calculator and phone applications: Used to determine green, yellow, or red color- coding for food/beverage choices NEMS-V Healthy Choices Calculator Tutorial: 5 minute online demonstration on how to use the Healthy Choices Calculator
Focus Group Findings White collar workers don't expect to find healthy choices in vending machines; they are more likely to pay attention to the nutrition facts; and they rationalize eating unhealthy snacks if they have eaten well or exercised that day. Blue collar workers focus on the enjoyment of eating a snack; not very likely to look at nutrition labels, however, are willing to change their eating habits if tasty, healthy choices are available Rest area visitors more likely to adopt an on the road mentality - let go of everyday healthy eating habits to have a treat / indulgence
Message Selected Nearly 6 in 10 respondents thought message worked best to communicate the snack rating system clearly. Respondents liked that it illustrated examples of foods, which made the color coding system very clear. The main message was focused on encouraging people to choose better snacks at least some of the time. Many noted they had never seen vending machines with healthy options stocked in them.
Resources for Worksites, Rest Areas, Parks Worksite Promotional Signage (Blue Collar and White Collar) Table Tents Bathroom Signs Pledge Cards Snack Tracking Calendars Paystub Stuffers E-mail Messages Bi-monthly Newsletters - print-ready and editable
Resources (continued) Vending machine clings, signs, banners and floor clings Videos - worksite video (10 min.); vendor video (5 min.) NEMS-V Report Card and Certificate Beverage poster
Iowa Healthy Vending Initiative Ultimate Goal: Project will lead to having a policy in place for state facilities to provide a minimum of 25% of food and 50% of beverage choices in vending machines as healthy options (green or yellow) based on NEMS-V criteria NEMS-V Recognition Levels Bronze (30% food or 55% beverage choices are yellow and green); Silver (40% food or 65% beverage choices are yellow and green); Gold (50% food or 75% beverage choices are yellow and green and no red foods are advertised). Project will serve as a model for other businesses across the state.
Iowas Core Strategies NEMS-V assessment Worksite Vending Report Card Worksite Wellness Committee Vendor Communications Employee Involvement Social Marketing Campaign Follow-up NEMS-V Assessment
Maintenance Sustained worksite leadership Vendor engagement Worksite policy or resolution Monitoring for compliance
Healthy Vending Milestones 2010 - Dept. for the Blind signed a letter of support 2010 Development of NEMS-V website/resources Spring 2011 pilot in 4 buildings December 2011 Mix it Up message testing March 2012 e-mail from Governor; implementation in 13 Capitol Complex buildings
Healthy Vending Milestones (cont.) August 2012 vendor meeting re: sustainability June 2014 Healthy Vending Iowa posted on Center TRT website as a practice-tested intervention June 2014 criteria updated to meet GSA/HHS guidelines January 2015 MOU between Dept. for the Blind (DB) June 2015 Healthy Choices Calculator compatibility with software used by DB
Bumps in the Road.. DB opted out of the micro market Business Enterprise Manager retired in February - DB Director interim contact Director for DB retired on June 2
Looking for Opportunities State Employee Health & Recreation Committee field day State Wellness Champion meeting New vendor on the Capitol Complex MOU in place until end of grant Vending Calorie Disclosure
Beyond Cafeterias Food service guidelines written into RFP 2013 Lucas cafeteria team assembled in August 2015 Director requested that IDPH would have representation on Capitol cafeteria team Status Request for Information to be sent out in June for Lucas food service followed by RFP
Beyond .. Healthy Meetings Summary of Healthy Menus Pilot Healthy Meetings Food/Beverage, Sustainability and Physical Activity Guideline Tips Healthy Meetings Planning Worksheet Healthy Meetings Implementation Support Healthy Meetings Executive Order Healthy Meetings State Accounting Policy & Procedures Manual
Beyond Local Food Box Pilot I needed to sell the pilot Barriers Procurement/selection of vendor [DAS issue] Use of state facilities for receipt/distribution of goods [DAS issue] Use of state email [OCIO issue] Positive Outcome: Farmers market on Capitol Complex
My Take Aways on FS Guidelines Work Expect a long process (and cherish the baby steps!!!) Very important to build trust Support from leaders makes things so much easier Worth the time and effort
Contact Information Carol Voss, Nutrition Coordinator 515-242-5566 carol.voss@idph.iowa.gov
