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Nutrition & Healthy Weight

Sustain a culture that values, enables, and supports healthy food choices. Provide access to healthy nutrition.

An organization must demonstrate that its culture promotes and encourages healthy food choices. The application provides many suggested ways to meet this requirement, not all required. However, you’ll be required to check off a sufficient number of boxes to demonstrate you are offering programming to help employees make healthy food choices. When evaluating your application, the Accreditation Review Board (ARB) will take into consideration your organizations size, number of locations and industry.

Sustain a culture that values, enables, and supports healthy weight management. Provide access to healthy weight management programming and/or services.

An organization must demonstrate that its company culture promotes and encourages healthy weight management. The application provides many suggested ways to meet this requirement, not all required. However, you’ll be required to check off a sufficient number of boxes to demonstrate you are offering programming to help employees maintain a healthy weight. When evaluating your application, the Accreditation Review Board (ARB) will take into consideration your organizations size, number of locations and industry.

Nutrition & Healthy Weight Best Practices

RTI International

Community Supported Agriculture

RTI International has made a commitment to sustaining a culture that values, enables, and supports healthy food choices, while providing access to healthy nutrition for the staff. In 2002, as part of a Golden LEAF Foundation initiative, NC State University's Center for Environmental Farming Systems (CEFS) teamed with the NC Cooperative Extension Service and RTI to organize a community supported agriculture (CSA) program for local farmers and Research Triangle Park employees.. The first deliveries took place in the summer of 2003, and...

Articles of Interest

National Business Group on Health

Research & Evidence

National Academies of Sciences, Engineering, and Medicine
Washington, DC: The National Academies Press.
Smith Carls,Ginger, PhD, Ron Z. Goetzel, PhD, Rachel Mosher Henke, PhD, Jennifer Bruno, BS, Fikry Isaac, MD, and Janice McHugh, DBA, RN, COHN-S
Journal of Occupational and Environmental Medicine

Brochures/Reference

Smart Food Choices

The purpose of this document is to help you implement food service guidelines in your government work site or other public facilitya to increase the availability of healthier choices at food service venues, including cafeterias, concession stands, snack bars, and vending machines. The Centers for Disease Control and Prevention recommends using the Health and Sustainability Guidelines for Federal Concessions and Vending Operations from the US Department of Health and Human Services (HHS) and the General Services Administration (GSA), but the action steps in this document are applicable to any food service guideline. The HHS/GSA guidelines include specific food and nutrition standards that are based on the Dietary Guidelines for Americans 2010 and sustainability standards for food and food service operations.