Nutrition

 Education  
Workshop  
Review  Directions  for  First  Class  Assignment
Nutrition  Workshop  Assignment
Outline - New York City Food Standards, Meetings and Events
NYAM Restaurants

Sample Workshop Lesson Plan

Objectives:
Participants will understand the NYC Food Standards
Participants will feel excited about the NYC Food Standards
Participants will feel confident in applying the NYC Food Standards

Materials:
Flipchart
Markers
MyPlate Planner
NYC Food Standards for Meetings and Events
NYC Food Standards Menu Checklist
List of Foods that can be used to meet the Standards for Meetings and Events

Overview/ Agenda
Introduction/Background
Description of Problem
Benefits for Restaurants
The Standards for Meetings and Events
How to Create a Healthy Menu Package

Introduction & Background (5 minutes)

Thank participants for attending. Introduce yourselves and ask participants to say their name
and the restaurant where they work (if small group).

We are working with organizations to promote healthy food options and to assist our local
partner organizations with serving healthier foods. What actions are your restaurants already
taking to promote healthy foods?

We’re here today to talk to you about the New York City Food Standards. Who is familiar with
the Food Standards?
The NYC Food Standards (the Standards) are a set of evidence-based nutrition criteria
that City agencies are required to follow when providing food and beverages. City
agencies include senior centers, homeless shelters, correctional facilities, and public
hospitals.
The Standards’ goal is to reduce the rates of chronic disease in New York City through
dietary intake. We do this by decreasing unhealthy options like sugar sweetened
beverages; and increasing access to healthier foods such as water, fruits, vegetables and
whole grains.

1
 Nutrition  Workshop  Assignment
Are You Following the NYC Food and Beverage Guidelines?
CHECKLIST FOR MENUS AT MEETINGS AND EVENTS
SAMPLE: New York City Food Standards, Meetings and Events - NYAM Restaurants Organization Name: _________________________ Meeting/Event: ____ ___ Date: _________

You are following the NYC Food and Beverage Guidelines if all answers in unshaded boxes below are “Yes” or “N/A.”
WHAT OPTIONS SHOULD MY RESTAURANT OFFER? WHAT WILL YOU SERVE? DO YOUR CHOICES MEET THE GUIDLINES?
Beverages Offer healthier beverages.
Beverages: Fruits and Vegetables: 1. Will water be available? □ Yes □ No □ N/A
Bottled water Whole fresh fruit 2. If milk will be available, will it be 1%
Plain or flavored seltzer Fruit salad/pre-cut fruit or non-fat, unsweetened plain □ Yes □ No □ N/A
milk?
Flavored water that meets calorie limit (25 Dried fruit
calories or less per 8oz) Leafy green salad 3. If 100% fruit juice will be available,
will it be served in small cups? □ Yes □ No □ N/A
Other Beverages that meet calorie limit Pre-cut vegetable tray
4. If other beverages will be available,
(except milk and 100% fruit juice) Vegetable platter with hummus will they be low-calorie beverages □ Yes □ No □ N/A
Unsweetened tea Boiled, steamed, roasted or sautéed vegetable (25 calories or less per 8 ounces)?
Coffee sides (aim for non-starchy vegetables such as Meals/Snacks Offer plenty of fruits and vegetables.
Low-fat (1%) or nonfat (skim) milk green beans!) 5. Is a fruit or vegetable available? □ Yes □ No □ N/A
100% fruit juice Make the healthy choice the easy choice.
6. If grains are available, is there a
Sandwiches, Entrees, and Sides: Desserts: whole-grain option (i.e. brown rice,
whole wheat bread or whole wheat □ Yes □ No □ N/A
Whole wheat bread, pasta, wraps, or Low-fat unsweetened yogurt served with fresh pasta?)
pizza crust cut-up fruit 7. If yogurt is available, is it low-fat
plain yogurt? □ Yes □ No □ N/A
Whole grain/ wheat mini bagels or muffins Whole fresh fruit such as oranges, bananas,
Brown rice or similar other grains strawberries 8. Have you removed fried foods from
the menu (i.e. potato chips, French
Foods made with 100% whole cornmeal, Mini dessert options (i.e. mini cookies/cupcakes, fries, fried chicken or donuts)?
□ Yes □ No □ N/A
such as corn tortillas brownies or cake cut into small portions)
Bulgur (cracked wheat), barley, quinoa, Serve food in healthy portions.
9. If breakfast breads (i.e. muffins,
and buckwheat banana bread, coffee cake or
Oats Danishes), or sandwiches, bagels □ Yes □ No □ N/A
and wraps are available, are they
cut in half or quarter portions?

10. If sweets (i.e. cupcakes, cookies,

brownies or pies) are available, are
they served in small portions or are □ Yes □ No □ N/A
you only giving each person one
portion (does not apply to fruit)?

From where did you purchase/order? ____________________________________________________________

Nutrition  Workshop  Assignment

https://youtu.be/oTZ8VvP24dM
Diet-­‐‑Related  Chronic  Disease:  
Disparities  &  Programs  to  
Reduce  Them
Nutrition  in  Public  Health:
Principles,  Policies,  and  Practice,
2nd edition
In  the  U.S.  we  have  shocking  
differences  in  life  expectancy  based  
on  …

Where  we  live       15  years

Our  income                 10  years
Our  education             9  years
Our  race/  ethnicity                    7  years
Disparities
Health  disparity Diet-­‐related  conditions  – infant  
A  higher  incidence  of,  prevalence,   mortality,  heart  disease,  stroke,  certain  
morbidity,  and  mortality  in  one   types  of  cancer,  and  type-­‐2  diabetes  -­‐-­‐
population/  group  relative  to  another. affect  some  population  groups  more  
than  others.

Health care  disparities The  populations  disproportionately  

Differences  between  groups  in  health   affected  are  the  underserved,  some  
insurance  coverage,    access  &  use  of   racial  and  ethnic  minorities,  and  
health  care,  and  the  quality  of  care   people  living  near  or  below  the  
they  receive.   poverty  level
 Health  Disparities
Infant  mortality rate  is  double  among   Type  2  diabetes affects  nearly  26  million  
African  Americans  (AAs)  compared  to   Americans,  leads  to  >70,000  deaths  
annually,  &  is  the  leading  cause  of  end-­‐
whites,  &  nearly  60%  higher  in  Native  
stage  renal  disease,  adult  blindness,  &  
Americans/Alaska  Natives  compared  to   amputation.  The  prevalence  of  diabetes  is  
whites. nearly  70%  higher  in  AAs  than  in  whites.
Heart  disease is  the  leading  cause  of   Some  Native  American,  Hispanic,  &  Asian  
death  in  the  US  for  men  &  women.  AAs   &  Pacific  Islanders  are  also  at  high-­‐risk  for  
are  30%  more  likely  to  die  from  HD  &  AA   this  disease.
women  are  1.6X  as  likely  to  have  HBP  as  
Cancer is  the  2nd most  common  cause  of  
whites.  The  age-­‐adjusted  rate  of  HD  for  
mortality  in  the  US.  AAs  have  the  highest  
AA  women  is  72  %  higher  than  for  white  
overall  risk  of  cancer at  any  site,  as  well  as  
women. specifically  pancreas,  prostate,  lung  
Stroke is  the  4th leading  cause  of  death  in   cancer,  &  myeloma,  while  rates  of  
the  US,  about  130,000  deaths    annually.   stomach  &  liver  cancers  are  highest  
AAs  are  1.8X  more  likely  to  die  of  stroke   among  Asian  Americans  &  Pacific  
than  whites. Islanders.
Health/  Health  Care  Disparities
Health/  Health  Care  Disparities
Top  3  Causes  of  Death-­‐‑ NYS
Top  3  Causes  of  Death-­‐‑ NYC
Recommendations  for  Community  Action  
from  the  American  Cancer  Society
The  ACS  recommends  that  public,  private,  &  community  
organizations  should  work  collaboratively  at  national,  state,  &  local  
levels  to  implement  policy  &  environmental  changes  that:  

• Increase  access  to  affordable,  healthy  foods  in  communities,  

worksites,  &  schools,  and  decrease  access  to  &  marketing  of  
foods  &  beverages  of  low  nutritional  value,  particularly  to  
youth

• Provide  safe,  enjoyable,  &  accessible  environments  for  

physical  activity  in  schools  &  worksites,  and  for  transportation  
&  recreation  in  communities
 Recommendations  for  Community  Action  from   the  2015  
Dietary  Guidelines  Advisory  Committee
The  DGAC  goals  for  the  general  public  encourage   Policies  &  programs  at  local,  state,  &  national  
people  to  have  diets  that  are  low  in  saturated   levels  in  both  the  private  &  public  sector  are  
fat,  added  sugars,  &  sodium.   necessary  to  support  these  reduction  efforts.

Quantifying  that  information  means: Labeling  &  other  campaigns  are  encouraged  to  
increase  awareness  &  understanding  of  sodium,    
ü <2,300  mg  dietary  N  (or  age-­‐appropriate   saturated  fats,  &  added  sugars  in  foods  &  
amount) beverages.  
ü <10%  of  total  calories  from  saturated  fat  
ü <10%  of  calories  from  added  sugars The  food  industry  is  encouraged  to  continue  to  
improve    nutrition  profile  of  foods,  e.g.:    
Published  Feb  2015 lowering sodium   &  added  sugar  content,  
achieving  better  saturated  fat  to  
polyunsaturated  fat  ratio,  &  reducing  portion  
sizes in  retail  settings,  including  restaurants  and  
public  venues,  such  as  sporting  events.
Programs  to  Address  Health  Disparities
Diabetes:
• Diabetes  Prevention  Program  (CDC’s  lifestyle  intervention)
• National  Diabetes  Education  Program  (HHS’s  NDEP)
• Control  Your  Diabetes.  For  Life (HHS’s  NDEP  campaign)

Cancer:
• National  Comprehensive  Cancer  Control  Program
• Body  and  Soul
• Strengthening  Families  Program
Heart  Disease:
• My  Life  Check  (AHA  assessment  tool)
• WISEWOMAN  (CDC  program)  
Policies  to  Address  Health  Disparities

• Dietary  Guidelines  for  Americans

• Sodium  Reduction  in  Communities  Grant  

-­‐ reducing  sodium  content  in  packaged  foods  
menu  labeling  
• Screening  recommendations  
• Affordable  Care  Act  (ACA)
Discussions
https://www.ted.com/talks/bill_davenhall_your_health_depe
nds_on_where_you_live?utm_campaign=tedspread&utm_me
dium=referral&utm_source=tedcomshare

https://www.ted.com/talks/mary_bassett_why_your_doctor_
should_care_about_social_justice?language=en&utm_campaig
n=tedspread&utm_medium=referral&utm_source=tedcomsha
re

https://www.ted.com/talks/david_r_williams_how_racism
_makes_us_sick?language=en&utm_campaign=tedspread&
utm_medium=referral&utm_source=tedcomshare
Class  Activity
You  work  at  the  NYS  Department  of  Health  and  have  been  
awarded  a  $10  million  grant  to  reduce  health  disparities  in  NYS.  
In  your  group,  answer  the  following  questions:  
• Based  on  the  statistics  provided  for  the  top  5  causes  of  death  
in  NYS,  how  would  you  recommend  allocating  grant  funding?
• What  are  some  local,  state,  and/or  federal  programs  that  
currently  exist  to  help  reduce  health  disparities  in  NYS?  
• What,  if  any,  other  programs  could  be  created  by  the  grant  to  
address  the  risk  factors  for  these  diseases?