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Healthy Meal Options for Employees

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This presentation is one that was created to present a research project done in my Business Communications course.

This presentation is one that was created to present a research project done in my Business Communications course.

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Transcript

  • 1. Healthy Meal Options for Employees Entertaining Clients at Restaurants
    Dalton Skiles, Shan Hua, Jessica Tormey
  • 2. Overview
    Pinnacle Corporation Fitness Program
    One-year anniversary
    5,347 pounds lost
    Change in employee needs
    Previous needs met by the fitness program
    Current needs unfulfilled
    Give employees healthy meal options and advice for eating in restaurants
  • 3. Elements of Report
    Components of a healthy diet
    Benefits of healthy eating habits
    Restaurant selection
    Restaurant qualifications
    Healthy menu options
    Advice for healthy eating in restaurants
    Portion control
    Food preparation styles
  • 4. Methodology
    Research collected from:
    University studies
    News outlets
    Health and wellness website
    Restaurant menus from:
    Jason’s Deli
    Il Vicino
    On the Border
    Panera Bread
    Red Lobster
    Romano’s Macaroni Grill
  • 5. Components of a Healthy Diet
    Jessica Tormey
  • 6. MyPyramid
    U.S. Department of Agriculture
    Redesigned from traditional pyramid
    Food groups have percentage of pyramid
    U.S. Department of Agriculture, 2005.
  • 7. Components of the MyPyramid Diet
    Consume three to six ounces of grains
    Phytochemicals and antioxidants
    Eat two and a half cups of vegetables each day
    Vitamins, minerals, and antioxidants
    Limit fruit to two cups a day
    Cancer-fighting benefits, fiber, vitamins
    Fit in three cups of dairy a day
    Calcium and vitamin D
    Try to eat five and a half ounces of protein daily
    Protein and omega
  • 8. No More Counting Calories
    Small steps
    Limit portions
    Reward yourself
  • 9. Restaurant Selection
    Dalton Skiles
  • 10. Restaurant Selection Criteria
    Appropriate atmosphere
    Public nutritional information
    Breakfast, lunch, or dinner
    Various menu options
    Variety of cuisines
  • 11. Selected Restaurants
    Jason’s Deli
    Il Vicino
    On the Border
    Panera Bread
    Red Lobster
    Romano’s Macaroni Grill
  • 12. Jason’s Deli
    Prompt service, wide selection
    Specialty sandwiches
    Soups
    Salads
    Wraps
    Jason’s Deli nutritional information 2010).
  • 13. Il Vicino
    Contemporary decorations, warm and inviting atmosphere
    Pizza
    Salad
    Il Vicino nutritional information 2010).
  • 14. On the Border
    Lively atmosphere, small healthy selection
    Enchiladas
    Tacos
    Tostadas
    On the Border nutritional information 2010).
  • 15. Panera Bread
    Available for breakfast or lunch
    Bagels
    Sandwiches
    Salads
    Panera Bread nutritional information 2010).
  • 16. Red Lobster
    Upper class seafood restaurant
    Fresh fish
    Red Lobster nutritional information 2010).
  • 17. Romano’s Macaroni Grill
    Cozy Italian atmosphere, limited healthy selections
    Pasta
    Grilled chicken
    Grilled fish
    Romano’s Macaroni Grill nutritional information 2010).
  • 18. Advice for Healthy Eating in Restaurants
    Shan Hua
  • 19. Tips for Dining Out
    Watch out for sauces, dressings, and toppings
    No need for a clean plate
    Select the right beverage
    Avoid fried foods
  • 20. Watch Out for Sauces, Dressings, and Toppings
    Avoid butter and sour cream
    Limit salad dressings
  • 21. No Need for a Clean Plate
    Eat slowly
    Stop before feeling full
    To-Go box
  • 22. Select the Right Beverage
    Order water or unsweetened tea,
    Avoid soda and alcohol
  • 23. Avoid Fried Foods
    Preparation styles to avoid
    Fried
    Deep-fried
    Pan-fried
    Crispy
    Basted
    Instead, choose
    Broiled
    Baked
    Steamed
    Roasted
  • 24. Summary
    Focus on consuming a balanced diet
    Explore menu options based on balanced diet guidelines
    Eat smaller portions
    Order water
    Avoid fried foods
  • 25. Implementation
    Develop brochures, flyers, and presentations
    Monitor employee feedback for six months
    Evaluate and redesign materials, if necessary

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