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The Healthy Snack Box Caf Workplaces Working on Healthy Eating

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Initial Research ... Survey Objectives. Gather information from NS PSC employees on level of nutrition knowledge ... Volunteer based so no additional fees ... – PowerPoint PPT presentation

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Title: The Healthy Snack Box Caf Workplaces Working on Healthy Eating


1
The Healthy Snack Box Café Workplaces Working
on Healthy Eating
  • A Healthy Workplace Initiative at the
  • NS Public Service Commission
  • Presented by Jessika Quigley, BScAHN
  • HWP Dietetic Intern
  • Mount Saint Vincent University

2
Introduction to the Café
  • Officially opened July 14th, 2009 following
  • Make your own Yogurt Parfait kick off event
    (July 7th)
  • Initially planned to run as a 3 week pilot
    project
  • Offered a wide variety of healthy snack food
    options to NS PSC employees on the 5th 4th
    floors of the WTCC
  • Provide access to healthy foods at low prices to
    support employees efforts to eat healthier and
    make healthier food choices
  • Cost-recovery, honor payment system

3
What resulted?
  • The Café operated from July 14th-August 21st (6
    weeks total)
  • Several events took place that engaged staff as
    well as family to become educated about healthy
    foods
  • Provided a convenient, economical and health
    benefiting service for all employees to use
  • Increased nutrition knowledge amongst employees
  • Created a positive atmosphere in the workplace
  • Increased social interaction between employees
  • Employees very supportive and appreciative of
    café

4
Initial Research
  • Magazine Article, In Your Workplace sparked
    idea (Apples oranges how to start a healthy
    snack box in your workplace)
  • Visit to Heart Stroke Foundation looked at
    their healthy snack box operation
  • Google Search articles, websites, etc.
  • Google alerts including healthy eating in the
    workplace nutrition in employees, etc.
  • Investigated Lean Machines business at Public
    Health looked at operations, products, etc.

5
Survey Objectives
  • Gather information from NS PSC employees on level
    of nutrition knowledge
  • Find limitations that prevent healthy eating in
    workplace
  • Assess level of interest employees had regarding
    the purchasing of healthy foods
  • Determine what types of foods employees preferred
    to create an appealing menu
  • Fresh produce
  • Lunch items
  • Beverages?

6
Kick off event
  • Make Your Own Yogurt Parfaits
  • Invited all PSC WTCC employees to attend
  • Promote the cafés location, service and products
    as well as provide an example of a healthy snack
    food
  • Great turnout!

7
The HSB café menu nutrition
  • Fresh Fruit and Vegetables
  • Whole grain, high fiber items
  • Low in sodium added sugar
  • Trans fat free low in saturated fats
  • Low fat dairy lean protein sources
  • High in nutrients, low in calories

8
The HSB café menu employee
  • Food preferences
  • Dietary restrictions (allergies, intolerances,
    etc.)
  • Nutritional concerns (high blood pressure, high
    cholesterol, diabetes, etc.)
  • Healthy Weight Maintenance
  • Economical
  • Convenient

9
Employee Tabs
  • Honor System
  • Employee Check List
  • Weekly Tabs
  • Notification through e-mail
  • Absence of payment- carried to following week
  • System ran smoothly

10
Sales ?
  • Friday Inventory Day
  • Count all product and subtract from initial
  • Amt. Sold x unit price
  • Total sales calculated and compared to total owed
    from employee tabs
  • Allow for slight dollar difference
  • (due to human error, spoilage, etc.)

11
Distributor
  • All product was purchased in Bulk (Costco)
  • Buying bulk allowed for stock which saved on
    trips to other retailers
  • Grocery List updated each week
  • Volunteer based so no additional fees besides
    cost of product

12
Prices Profit
  • Prices were set at cost-recovery
  • Small profit made over 6 week duration
  • Profit will go towards needs fund
  • Purchase of mini fridge
  • Future promotional events (such as yogurt parfait
    parties)
  • Purchase of new product
  • Allow for any spoilage or damaged product to be
    covered

13
Policies Procedures
  • Monday Thursday stock and general maintenance
    (food spoilage, shortage, etc)
  • Friday inventory day employee tab
    notifications
  • Health Canada Safe Fruit Vegetable Policy
  • Healthy Env. Initiative waste management.
  • HACCAP followed when preparing foods
  • Bagged fresh veggies fruit, nuts, HWP mix
  • Clean hands plastic gloves hair nets, etc.
  • Preparation of all foods in sanitized kitchen
    area

14
Advertising, Marketing Promotions
  • Kick off Yogurt Parfait event
  • Posters, emails, etc.
  • Healthy Snack of the Week
  • The Nutritionist is In event
  • The Healthy Art Event
  • Cost Comparisons
  • Meal Makeovers

15
Product Nutrition
  • Developed HSB café nutrition guide
  • Nutrition analysis for each product offered
  • Made available in café for all employees to
    review
  • Also incl. Tim Horton's nutrition guide for
    comparison
  • Product Nutrition information was retrieved from
    product labeling as well as researching products
    on internet and applying nutrition knowledge in
    an understandable communication

16
Huge Success
  • Great job in setting up the café and pursuing
    it! I usually bring my own snacks but have
    greatly appreciated the convenience and very
    reasonable prices of having some healthy options
    a few steps away. I hope the service continues.
    Excellent job Jessika!

17
Feed-back
  • A very practical,
  • pragmatic approach to
  • encourage healthy eating habits.
  • Thank you for setting this up. I did not access
    as much as I would have liked because of summer
    vacation, however I feel that is a great idea and
    it will be beneficial in the future!

18
Pros
  • Increased the purchase of healthy foods such as
    fresh fruits and vegetables
  • Convenient and easily accessible location
  • Low cost compared to other food services
  • Cost-comparison sheet
  • Healthy and practical to meet large range of
    customer needs demands
  • Contributed to developing a healthy workplace

19
Cons
  • Spoilage of foods such as fresh fruits and
    vegetables
  • Honor system may not work in every workplace
    environment (trial error)
  • Requires a volunteer staff (min. 2 people) to
    operate efficiently
  • Pests! Plans to manage pests are necessary for
    food safety and to prevent loss of product
  • Plastic tubberware used to store stock
  • Food never left out of containers
  • Shelve case with glass doors

20
The HSB café Builds on Healthy Eating in the
Workplace
  • Service builds on work previously done in the
    Healthy Eating in the Workplace guide
  • Increasing fruit and vegetable intake by
    increasing access and improving affordability
  • To increase the availability of locally produced
    foods
  • Lets Make a Meal awareness through décor
  • Brochure and food guide take away sources
  • Connection to take back the lunch break
    campaign
  • commit to take a nutritious lunch break at least
    3x/week to feel healthier, happier and more
    productive

21
HSB Café Tool Kit
  • The Healthy Snack Box café tool kit will be made
    available to other HWP committees
  • The complete Kit will be available for
    downloading through the HWP website soon.
  • Potential for concept to spread across the
    provincial government

22
The future of the HSB cafe
  • Meeting on August 20th with members of the PSC
    Healthy Workplace Committee
  • Basic operations will continue after August 21st
    (sell stock)
  • Meeting planned for September 8th for final
    decision to continue operations

23
Thank you!
  • Questions?

Happy Healthy Snacking !
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