Improving the Quality of Center Lunches - Community Physicians Group

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Identifier 012_RPS2018_poster_SOLOMON.pdf
Title Improving the Quality of Center Lunches - Community Physicians Group
Creator Solomon, Margaret; Sanchez, Carolyn; Lokuta, Ann; Taylor, Anne
Subject Health Promotion; Nutritionists; Menu Planning; Diet, Healthy; Access to Healthy Foods; Lunch; Food Preferences; Food Quality; Poster
Description 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.
Relation is Part of Resilience Poster Session - 2018
Publisher Spencer S. Eccles Health Sciences Library, University of Utah
Date Digital 2018
Date 2018
Type Text
Format application/pdf
Rights Management Copyright 2018. For further information regarding the rights to this collection, please visit:
Language eng
ARK ark:/87278/s6md3bpg
Setname ehsl_ebp
ID 1400730
Reference URL
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