A workplace objective specified by Healthy People 2020 is to increase the proportion of worksites that offer nutrition or weight management classes or counseling. Additional HP 2020 goals can be obtained by improving access to classes and counseling and these goals include:
1. Increase the contribution of fruits to the diets of the population aged 2 years and older.
- : Between 2001-2004, the mean daily intake of fruits was 0.5 cups per 1,000 calories*.
- : Increase mean daily intake to 0.9 cups per 1,000 calories.
2. Increase the contribution of total vegetables to the diets of the population aged 2 years and older.
- : Between 2001-2004, the mean daily vegetable intake was 0.8 cups per 1,000 calories.
- : Increase the mean daily intake to 1.1 cups per 1,000 calories.
Other objectives include reductions in solids fats, sugars, sodium and increase in whole grains and calcium. Your workplace can change improve the quality of food by modifying what is available onsite - Improving the Food Environment through Nutrition Standards can help guide these modifications.
- Assess the current nutrition standards of your food sources - including vending, cafeteria, meetings, etc. Assess the current nutrition habits of your employees. This may be difficult, but a Health Risk Appraisal may be able to provide some baseline information.
- You may be able to set goals to increase fruit and vegetable intake - but as an employer, increasing healthier food options may be easier to implement and track.
- Evaluate the progress of your program continually through the process.
The programs elements for a healthy eating program can provide more materials for your program.
*calorie intake varies based on age, gender, body size and level of physical activity. Calculate daily calorie intake ate MyPlate.gov