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ptC <br />PUBLIC HEALTH <br />V `y ALWAYS WDRXING FOR A SMIA ARD <br />HEMMER COMMUNITY <br />r° <br />Energize Your Vending! <br />Sample Nutrition Policy: <br />Worksites <br />The following policy (courtesy of Clark County, Washington) is included in <br />this Guide as a sample of a worksite nutrition policy. It is not exclusive to <br />vended foods and beverages, but its guidelines apply to vended <br />products as well as those served at company meetings, picnics, birthday <br />parties, etc. This policy was approved for adoption by the Clark County <br />Board of Commissioners in 2006. <br />Clark County <br />Worksite Wellness: Nutrition Policy <br />Preamble <br />Clark County is committed to the health and well -being of our employees. <br />The strong relationship between diet and health and the increasing rates <br />of overweight and obesity make supporting nutritious choices at work part <br />of our commitment to health. The following policies and guidelines were <br />designed to make the healthy food and beverage choice the easy <br />choice, while being supportive of the individual right to choose. By <br />following these guidelines we can promote better health and help reduce <br />risks for chronic diseases. It is not the intention of these guidelines to <br />dictate what individual staff members eat, drink, or bring into the worksite <br />for special occasions. Instead, we want to ensure that healthy options are <br />available for purchase at Clark County facilities and establish guidelines <br />to assist county staff in making healthy food and beverage choices when <br />purchasing these items for all county funded meetings, trainings, and <br />events. <br />Policy Statement <br />1. When providing food at Clark County sponsored events, employees <br />are to assure that healthy food and beverage choices are provided. <br />The following guidance is offered (See Suggestions for Healthier Food <br />Choices - attached): <br />• Offer foods that are low in fat, especially saturated and trans fats <br />• Limit foods with high levels of added salt and /or sugar <br />• Offer whole grain products <br />• Offer food and beverages that are culturally appropriate and <br />nutritious <br />• Ensure vegetarian fare is available <br />• Attempt to accommodate special dietary needs <br />31 <br />