Agenda

1. Washington Wellness Coordinator Networking & TrainingImplementing the Healthy Nutrition GuidelinesApril 30, 201410:00-11:30 am

2. Agenda

3. Implementing the Healthy Nutrition GuidelinesColleen Arceneaux, DOH Healthy Eating Coordinator Your health. Your food. Your choice.

4. Executive Order 13-06 http://www.governor.wa.gov/office/execorders/default.aspx

5. Access to Healthy Foods in State Facilities “By July 1, 2014, all state executive agencies shall adopt and begin to implement a food and beverage service policy for employees.”

6. Healthy Foods Overview • Must fully implement guidelines by December 31, 2016 • All foods offered and served in state agencies: vending machines, cafeterias, on-site retail establishments, meetings & events, and institutional food service • Purchase and promote Washington-grown products whenever practical • Policies based on Washington State Healthy Nutrition Guidelines

7. DOH’s Role • Develop Healthy Nutrition Guidelines • Food Procurement Workgroup • Create an Implementation Guide • Formative Research to Inform the Guide • Guide Available at www.doh.wa.gov/choosewell-livewell • Provide Technical Assistance to Agencies

8. Formative Research • Conducted in Fall 2013 to inform content of the implementation guide • Assessed the target audiences: • Adopters, Implementers, and Consumers • Key informant interviews • Facilitated discussions • Focus Groups

9. Formative Research • What would the Adopters need? • Implementation Guide should include: • Who would the EO affect? • Long-term outcomes & success stories • Model policy • How to influence contracts • Marketing and communications materials

10. Formative Research • What would the Implementers need? • Implementation Guide should include: • Marketing materials • Vending operator resources: planograms, product lists • Cafeteria resources: food lists, example meals, menus • Implementation checklist • Success Stories • Ability to apply for recognition

11. Formative Research • What do the Consumers want? • Employees want access to healthy food choices at work • Nutrition information influences employees decisions • Messaging should highlight choice

12. Formative Research Which healthier options do you want to be offered?

13. Healthy Nutrition Guidelines • Increase availability of healthier food and beverage options • Based on the USDA Dietary Guidelines • Adapted from existing Guidelines • Developed with partners in public and private sectors • Executive Order 13-06 directs all state executive agencies to adopt the Guidelines

14. Guiding Principles More fresh fruits and vegetables More whole grains Smaller portion sizes Healthy cooking techniques Less processed foods Less sodium

15. The Issue: Unhealthy Eating • More than half of Washingtonians are either overweight or obese • Coronary heart disease is the second leading cause of death • Diabetes is a rapidly growing health issue

16. The Opportunity: Healthy Choices • Americans spend almost 50% of their food budget on meals away from home • Worksites that promote employee wellness can see success in: • Increased employee productivity • Decreased employee absenteeism • Decreased healthcare costs • Improved employee morale

17. Guideline Areas • The Guidelines apply to foods and beverages available through: • Vending • Meetings and events • Cafeterias, cafes, and on-site retails • Institutions

18. Vending 50% of options in vending machines need to meet at least the Healthier nutrition category. Air popped or low-fat popcorn Trail mix without candy Baked chips

19. Easy Implementation • Resources for Vending • Example food and beverage items • Product lists • Information on how to read a nutrition label • Example planogram: Where to put the healthier options so they sell better • Choose Well – Live Well marketing materials to promote the healthy choice

20. Meetings and Events • Serve foods and beverages low in fat, sugar, and sodium • Always serve fruit, vegetables, and water • Plan meals appropriate for attendees’ cultural and dietary needs Healthy refreshment with low-fat, lower sodium dip Nicely-presented water Small portion size

21. Easy Implementation • Resources for Meetings and Events • Sample menus and example meals • Strategies to promote healthy eating • Tips to choose low-sodium options, lower sodium cooking • Healthy potluck sign-up sheet

22. Cafeterias, cafes, onsite retails • Whole grain rich options • Fresh fruits and vegetables • Lean protein options • Vegetarian choices • Healthy cooking techniques, no more than one deep-fried option • No trans fats or hydrogenated oils • Low- and non-fat milk and milk products • Free water Baked kale chips Tofu and vegetable stir fry

23. Easy Implementation • Resources for Cafeterias • Step-by-step assessment tool • Recommended foods and beverages • Sample menus and example meals • Strategies to promote healthy choices and increase sales at the same time • Choose Well – Live Well marketing materials Menu idea: Oatmeal bar with fruit and nut toppings

24. Institutions • Standards for daily servings of fruits, vegetables, whole grains and proteins • Preference to fresh and lean food options • Low- and non-fat milk and milk products daily • Zero- or low-calorie beverages, water available • 100% and low-sodium fruit and vegetable juices 2 cups of fruit daily 5 ½ oz. of protein daily 2 ½ cups of vegetables daily

25. Easy Implementation • Resources for Institutions • Step-by-step assessment tool • Recommended foods and beverages • Sample menus and example meals More spice, less salt Recommended 3 cups of low-fat milk daily Example meal

26. Where to Begin • Visit www.doh.wa.gov/choosewell-livewell to: • Review the Guidelines • Adopt a healthy food and beverage policy that meets the Guidelines • Complete the implementation plan checklist • Use free campaign resources to promote healthy eating in your worksite

27. Sample Policy Section 1 Policy Statement: The Department of Health supports efforts to create a healthy workplace for employees and guests. In support of that goal, we are ensuring access to healthy-choice options in the department’s vending machines, meetings and events, on-site retail venues and cafeterias. Food and beverages served must meet defined nutrition guidelines in accordance with Executive Order 13-06. These guidelines must be fully implemented by December 31, 2016. For represented employees the collective bargaining agreements (CBA) supersede specific provisions of agency policies with which it conflicts.

28. Sample Policy Section 2 Framework: This policy ensures that food and beverages we offer or serve meet the Healthy Nutrition Guidelines defined by the Department of Health. The guidelines apply to foods offered and served by and in our vending machines, meetings and events, cafeteria/restaurant, cafes and on-site retail venues. The Health and Wellness Workgroup is the agency leadership group responsible for implementing and monitoring the adoption of the guidelines. The Health and Wellness Workgroup appoints an agency lead to oversee implementation and monitoring of the guidelines.

29. Sample Policy Section 3 Review and Approval: The Health and Wellness Workgroup is responsible to coordinate any updates or rescission of this policy or its associated procedure(s) with the Labor Relations Manager in the Office of Human Resources. The Secretary, Department of Health, has full authority to review and approve this policy and associated procedure. The Secretary also has the authority to delegate this responsibility.

30. Implementation Plan Checklist

31. DSB’s Business Enterprise Program • Understanding your agency’s relationship with the Department of Services for the Blind (DSB) • DSB holds contracts with many of the blind vendors who operate food service establishments in your buildings • DSB also holds most vending contracts • DSB and its Blind Vendor Committee have adopted policies stating that they will implement the Guidelines

32. Recognition • Agencies, worksites and vendors can be recognized for their efforts implementing the Guidelines • Apply by February 1st each year • Complete a workplace environmental assessment • Implement applicable guidelines • Submit a success story • Apply for agency recognition • More details online by June 1st

33. Questions or Comments? • How can DOH best support you and your agency in implementing the Healthy Nutrition Guidelines? • Do you have any tips for others on how to approach this? • If you are interested receiving ongoing information, including tips and success stories, related to this work please email me at Colleen.Arceneaux@doh.wa.gov

34. www.doh.wa.gov/choosewell-livewellchoosewell-livewell@doh.wa.gov or Colleen.Arceneaux@doh.wa.govPresenter Name Your health. Your food. Your choice.

35. Washington Wellness Contact Look on the Washington Wellness websitefor this PowerPoint on the Meetings & Trainings page: www.hca.wa.gov/pebb/wellness Contact Pam & Sonja at: 360.725.1700