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
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
10. Restaurant Selection Criteria Appropriate atmosphere Public nutritional information Breakfast, lunch, or dinner Various menu options Variety of cuisines
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