Burns, Melanie

Knust, Kelly

McCallister, Megan

Wilson, Lindsey

English

Eastern Illinois University

Review: Eat Smart North Carolina: Guidelines for Healthy Foods and Beverages at Meetings, Gatherings, and Events

Eastern Illinois UniversityThe KeepFaculty Research & Creative Activity Family and Consumer SciencesJanuary 2007Review: Eat Smart North Carolina: Guidelines forHealthy Foods and Beverages at Meetings,Gatherings, and EventsMegan McCallisterEastern Illinois UniversityKelly KnustEastern Illinois UniversityLindsey WilsonEastern Illinois UniversityMelanie BurnsEastern Illinois University, mdburns@eiu.eduFollow this and additional works at: http://thekeep.eiu.edu/fcs_facPart of the Nutrition CommonsThis Article is brought to you for free and open access by the Family and Consumer Sciences at The Keep. It has been accepted for inclusion in FacultyResearch & Creative Activity by an authorized administrator of The Keep. For more information, please contact tabruns@eiu.edu.Recommended CitationMcCallister, Megan; Knust, Kelly; Wilson, Lindsey; and Burns, Melanie, "Review: Eat Smart North Carolina: Guidelines for HealthyFoods and Beverages at Meetings, Gatherings, and Events" (2007). Faculty Research & Creative Activity. 23.http://thekeep.eiu.edu/fcs_fac/23Eat	  Smart	  North	  Carolina:	  Guidelines	  for	  Healthy	  Foods	  and	  Beverages	  at	  Meetings,	  Gatherings,	  and	  Events.	  2006.	  From	  Physical	  Activity	  and	  Nutrition	  Branch	  of	  the	  North	  Carolina	  Division	  of	  Public	  Health,	  11	  page	  booklet,	  download	  at	  www.EatSmartMoveMoreNC.com.	  	  Accessed	  November	  2006.	  	  Eat	  Smart	  North	  Carolina:	  Guidelines	  for	  Healthy	  Foods	  and	  Beverages	  at	  Meetings,	  Gatherings,	  and	  Events	  is	  a	  manual	  for	  individuals	  who	  are	  in	  charge	  of	  planning	  foodrelated	  events.	  This	  manual	  provides	  guidelines	  on	  offering	  more	  healthful	  food	  and	  beverage	  options	  at	  any	  type	  of	  event.	  	  Do	  you	  notice	  that	  at	  office	  celebrations	  the	  buffet	  is	  full	  of	  high-­‐fat,	  high-­‐calorie	  offerings?	  Are	  there	  alternatives	  to	  donuts	  and	  pastries	  in	  the	  coffee	  room?	  Worksites	  are	  notorious	  for	  encouraging	  unhealthful	  snacking	  and	  menus.	  Eat	  Smart	  North	  Carolina:	  Guidelines	  for	  Healthy	  Foods	  and	  Beverages	  at	  Meetings,	  Gatherings,	  and	  Events,	  from	  the	  North	  Carolina	  Physical	  Activity	  and	  Nutrition	  Branch	  of	  the	  North	  Carolina	  Division	  of	  Public	  Health,	  may	  be	  the	  first	  step	  in	  informing	  office	  staff	  or	  program	  planners	  about	  healthful	  alternatives.	  	  Eat	  Smart	  North	  Carolina:	  Guidelines	  for	  Healthy	  Foods	  and	  Beverages	  at	  Meetings,	  Gatherings,	  and	  Events	  provides	  5	  guidelines	  for	  event	  planners	  to	  follow.	  The	  guidelines	  are:	  (1)	  offer	  healthful	  food	  choices	  at	  breakfasts,	  lunches,	  dinners,	  potlucks,	  and	  receptions;	  (2)	  offer	  only	  healthful	  foods	  at	  midmorning	  or	  midafternoon	  meeting	  breaks;	  (3)	  identify	  and	  promote	  more	  healthful	  food	  and	  beverage	  providers;	  (4)	  keep	  food	  safe	  to	  eat;	  and	  (5)	  lead	  by	  example.	  Several	  tips	  to	  promote	  these	  healthful	  guidelines	  are	  presented,	  such	  as	  asking	  the	  vendor	  to	  stock	  the	  vending	  machine	  with	  baked	  chips,	  animal	  crackers	  and	  granola	  bars,	  and	  to	  stock	  the	  break	  room	  and	  refrigerator	  with	  100%	  fruit	  juices	  and	  single-­‐serving	  packages	  of	  vegetables;	  and	  asking	  the	  caterer	  to	  use	  lower-­‐fat	  or	  fat-­‐free	  preparation	  methods.	  	  The	  Eat	  Smart	  North	  Carolina:	  Guidelines	  for	  Healthy	  Foods	  and	  Beverages	  at	  Meetings,	  Gatherings,	  and	  Events	  possesses	  numerous	  strengths.	  The	  booklet	  contains	  many	  helpful	  suggestions	  for	  planners.	  For	  instance,	  the	  manual	  lists	  more	  healthful	  food	  and	  beverage	  options—such	  as	  water,	  skim	  milk,	  unsweetened	  tea,	  fresh	  fruit,	  whole-­‐grain	  products,	  and	  grilled	  or	  broiled	  meats—to	  serve	  at	  events.	  The	  fat	  and	  caloric	  content	  of	  commonly	  served	  food	  items	  are	  included,	  with	  sample	  menus	  for	  breakfast,	  lunch,	  and	  dinner.	  Additionally,	  the	  manual	  is	  straightforward	  and	  easy	  to	  read,	  and	  it	  is	  written	  appropriately	  for	  the	  target	  audience.	  To	  motivate	  the	  reader,	  the	  booklet	  provides	  background	  information	  on	  why	  it	  is	  important	  to	  offer	  more	  healthful	  food	  and	  beverage	  options.	  	  In	  general,	  the	  information	  presented	  is	  helpful,	  although	  there	  are	  a	  few	  areas	  for	  improvement.	  The	  use	  of	  colors	  adds	  more	  to	  the	  booklet	  by	  making	  the	  different	  sections	  eye	  catching,	  but	  in	  the	  sample	  menus	  the	  use	  of	  colors	  is	  confusing	  and	  distracting.	  	  The	  suggestions	  and	  tips	  are	  useful,	  but	  they	  are	  repetitive	  throughout	  the	  manual;	  specifically,	  the	  sample	  menus	  provide	  the	  same	  food	  and	  beverage	  options	  in	  multiple	  areas	  in	  the	  booklet.	  Eat	  Smart	  North	  Carolina:	  Guidelines	  for	  Healthy	  Foods	  and	  Beverages	  at	  Meetings,	  Gatherings,	  and	  Events	  would	  be	  more	  beneficial	  by	  expanding	  the	  variety	  of	  food	  and	  beverage	  suggestions	  in	  the	  sample	  menus.	  	  Overall,	  the	  Eat	  Smart	  North	  Carolina:	  Guidelines	  for	  Healthy	  Foods	  and	  Beverages	  at	  Meetings,	  Gatherings,	  and	  Events	  is	  a	  simple	  and	  useful	  tool	  that	  consumers,	  school	  food	  service	  directors,	  and	  event	  planners	  could	  use.	  	  This	  booklet	  provides	  many	  tips	  that	  can	  be	  easily	  used	  at	  any	  food-­‐related	  function	  at	  a	  workplace	  or	  even	  at	  home	  to	  promote	  healthful	  eating	  habits.	  And	  best	  of	  all,	  it	  is	  downloaded	  free	  from	  the	  Web.	  	  Megan	  McCallister,	  BS,	  Dietetic	  Graduate	  Student	  Kelly	  Knust,	  BS,	  Dietetic	  Graduate	  Student	  Lindsey	  Wilson,	  BS,	  Dietetic	  Graduate	  Student	  Melanie	  Tracy	  Burns,	  PhD,	  RD,	  School	  of	  Family	  and	  Consumer	  Science,	  Eastern	  Illinois	  University,	  Charleston,	  IL	  61920	  	  	  

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Review: Eat Smart North Carolina: Guidelines for Healthy Foods and Beverages at Meetings, Gatherings, and Events

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