I don't often reach out to you, but I really need your help now!
I work in a hospital and my supervisor is asking me to come up with nutritional parameters for a labelling system on some of the foods in our cafeteria-probably mostly on foods we prepare (not sure if on prepackaged items with Nutrition Facts panel).
I'm talking about a developed symbol like seen in some supermarkets, which incorporates a definition (eg low on some amount of sodium, safa, total kcal, etc)
I have done some looking into this, and admittedly I'm not even sure these things are useful. Given that I don't really have a choice about working on this.....
can anyone fill me in--are these useful? Even if it turns out this is more of a PR tool, I am tasked with defining something.
So far, my inclination is to focus on a calorie amount (item vs entree type amounts), safa level, and even before the proposed DGs came out I was thinking about sugar, but how to do that. (Also thinking to include fiber, but pretty sure that won't fly with my workplace).
Thank you for ANY feedback (and ps I really need it by Friday morning March 6)