Hello Sneezers, 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) Julie
There is a new cdc toolkit on healthy food environments for hospitals I will send that link and copies of our work at Vidant health that is primarily focused on calories later today Don't want to fill every ones mail box so if any one else wants this info let me know Kathy
On Mar 3, 2015, at 10:03 AM, Julie A Kreunen jkreunen@wisc.edu wrote:
Hello Sneezers, 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) Julie _______________________________________________ Sneeze_l mailing list Sneeze_l@email.rutgers.edu https://email.rutgers.edu/mailman/listinfo/sneeze_l
Here are nutrition standards that I helped the Cartoon Network when they wanted to determine whether a food was nutritious enough to be aligned with their cartoon characters. These are publicly available so I'm not sharing any trade secrets. The Cartoon Network has since replaced these with the CFBAI criteria, which are much looser.
Joanne
On Tue, Mar 3, 2015 at 7:01 AM, Julie A Kreunen jkreunen@wisc.edu wrote:
Hello Sneezers, 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) Julie _______________________________________________ Sneeze_l mailing list Sneeze_l@email.rutgers.edu https://email.rutgers.edu/mailman/listinfo/sneeze_l
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