Healthy Dining Workgroup Meeting Minutes

Healthy Dining Workgroup Meeting Minutes

2/3/2015

I. Healthy Meeting Guidelines

A. Next steps for editing and finalizing

·  Reviewing and cleaning up comments

·  Formatting the document

B. Distributing guidelines

The group brainstormed the following ideas for publicizing the guidelines:

·  Make PDF available on Wellness Network website

·  Inclusion in Division of Student Affairs newsletter

·  Daily Texan article

·  Create a ½ and ¼ sheet with link that can be distributed to offices and at tabling events

·  Include in Wellness Network newsletter

·  Put entry in Know Events email

·  Distribute to RAs and those placing campus orders

·  Faculty and Staff Groups (e.g. Toastmasters club, Faculty councils)

·  Interfaith groups

·  Faculty and Staff Health Fair

·  New Faculty Fair and Orientation

·  Share with other University of Texas system school

II. Healthy Vending Update

A. Current Progress

·  Evaluation team has received and reviewed healthy vending proposals

·  Ask included that vending machines carry at least 50% healthy products and 10 machines to be 100%. Healthy criteria included in the RFP

·  Inquired about carrying perishable items

III. Future Projects

A. Nutrition Concerns

·  Inadequate calcium intake

·  Inadequate folate intake

·  Inadequate fruit and vegetable consumption

B. Issues negatively affecting healthy dining

·  Pricing structure incentivizes students to eat meals that do not contain a variety of foods

·  Disconnect between availability of healthy items and student awareness of what constitutes a healthy item

C. Positive Developments and Assets

·  Increased availability and consumption of fast and healthy options (e.g. yogurt, bananas, etc.)

·  Providing nutrition information in unique ways (table tent cards)

·  Six hot vegetable items available in dining halls

·  Considering incorporating fruits and vegetables into existing meal ideas (e.g. mushroom in meatloaf)

·  Demand for dining hall tours met capacity

·  Orientation Assistant food service luncheon

B. Next projects to explore

Intervention Type / Project/Strategy / Desired Short- term Outcome
Programmatic / Having nutrition education be a component of freshman orientation session / Increase awareness of the availability of healthy options and how to eat healthy leading to behavior change
Policy / Explore dining hall pricing structure options to incentivize healthy food consumption / Policy change leading to the consumption of a variety more nutrient-dense foods
Communication/Social Environment / Expansion of “Meatless Monday” into an all campus type setting (e.g. Fuel Up Friday) / Increase offerings of fruits and vegetables and subsequent consumption on a particular day of the week
Built Environment / Campus Farmer’s Market / Increase access to fruits and vegetables

C. Next steps to explore impact and feasibility of discussed strategies

·  WM to look into each strategy prior to the meeting to gather information and then HDW will discuss which ones to prioritize at the March meeting.

IV. Recruiting New Members

·  WM to draft up invitation email highlighting past accomplishments and future work and send to committee to approve

·  WM to create contact spreadsheet of people would like to engage in this work