San Bernardino-Riverside Counties
Health Collaborative NetCom III
Policies
Food and Physical Activity
Worksite Policies

The San Bernardino and Riverside
Counties Health Collaborative supports
access to Healthy Eating and Physical
Activity.

Rationale: Improving nutrition and
physical activity will help reduce the
prevalence and costs of diet and
physical inactivity related diseases, including heart disease, hypertension, diabetes and obesity and promote the overall health and well-being of our employees.

Nutrition Policy
Foods and beverages purchased by agency funds, which are offered at meals or breaks, should provide variety, nutritional benefits, and healthy choices.

These choices include foods and beverages that have
moderate or reduced levels of fat, saturated fat, cholesterol, sodium, sugar and caffeine and higher levels of dietary fiber, in accordance with US dietary guidelines.

Foods provided at agency-sponsored events shall be
prepared and served in accordance with safe food handling practices. (General Guidelines for Safe Food Handling
Practices)
Nutrition guidelines for events and meetings
50% of all foods and beverage choices available
at events, meetings and other agency-supported
activities should

For Food:

(If prepackaged and/or nutrition facts are available)
Have no more than 35% of calories from fat
Have no more than 10% of calories from
saturated fat
Be no more than 35% sugar by weight
(If homemade or nutrient information is not available)
Be low in total fat, saturated fat and cholesterol
Have low amounts of sugar and salt
Be higher in fiber and complex carbohydrates
(whole grains, vegetables, fruits)
For Beverages:
50% of all beverages should include lowfat (1%) or nonfat milk, water or juice that is at least 50% fruit juice with no added sweeteners.
Nutrition guidelines for vending machines

50% of all foods and beverages sold in vending machines should
Have no more than 35% of their calories from fat
Have no more than 10% of their calories from
saturated fat
Be no more than 35% sugar by weight
50% of all beverages that may be sold should include lowfat or nonfat milk, water or juice that is at least 50% fruit juice with no added sweeteners.
All beverages other than water should be sold in
12 ounce or less containers.
Agencies, contractors, subcontractors, caterers and vendors receiving funds to purchase food shall be informed of the nutrition policy.

Health fairs and community events offering food and co-sponsored by the agency shall be informed of the nutrition policy and encouraged to offer healthy food options.
Physical Activity Policy

Employees are encouraged
to be physically active during
work daily.

Best Practices

Employees will have access
to educational sessions/programs and resources on nutrition education, healthy eating and physical activity.

To promote food safety and healthier eating employers will strive to provide access to an eating area that is clean and attractive, to encourage employees to eat away from their workspace. The area will also be equipped with a refrigerator and microwave oven.

Additional References

University of Minnesota School of Public Health: Guidelines for Offering Healthy Foods at Meetings, Seminars and Catered Events.
Website: www.ahc.umn.edu/ahc_content/colleges/sph/index.cfm

American Cancer Society, Meeting Well: A tool for planning healthy meetings and events.

Partnership for Food Safety Education: Fight Bac!
Website: www.fightbac.org
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