Improving the Quality of Center Lunches - Community Physicians Group

As Wellness Champions, we received feedback from providers that the food provided by their centers for meetings was often not healthy. As part of overall University of Utah Wellness Center goals, we feel that improving the healthfulness of meals brought in for staff meetings demonstrates concern for provider wellness, helps providers return to work after meetings feeling healthy and energized, and is part of an organizational commitment to health.Problem Investigation Community Clinics administrative staff order provider lunches from a variety of locations, and use factors such as cost, convenience (i.e. delivery, speed of obtaining food) to determine food choices. Variable degrees of attention to the healthfulness of this food have been paid. A survey of community clinics providers showed: Assessment of the food quality in terms of healthy choice/nourishment, 26% rated poorly [score 1-4] and 45% rated satisfactory [score 5-7]; Assessment of energy levels after eating at meetings showed 13% rated low energy [score 1-4] and 56% rated moderate energy [score 5-7]; Comments showed a variability of opinions in current selection.