Microsoft word - vendor options.doc
Healthy Beverage and Snack Options for Vending Machines:
As a merchant who decides what is loaded in a vending machine, consider including healthy alternatives to your already existing selection. Vending machine users like to make healthy selections in this health conscious environment. You may decide to stock at least 50% of items offered that are healthy choices, dedicate certain machines to healthy items or offer only items that meet the healthy option recommendations. When deciding what type of healthy snack, sweet or side dish to purchase for a vending machine or canteen, consider reading food labels to find foods that represent healthy options. Here are some quick and easy ways to read and interpret food labels:
The nutrition label always lists a serving size, such as1 cup of cereal, or two
crackers. (See the label to the left). Serving sizes help people understand how much
they're eating. If you ate 6 crackers, that would be three servings.
Servings per Container or Package
The label also tells you how many servings are contained in that package of food.
Calories and Calories From Fat
The number of calories in a single serving of the food is listed on the label. This
number tells you the amount of calories in one serving.
Another important part of the label is the number of calories that come from fat. The calories in food can come from fat, protein, or carbohydrate. When stocking healthy snacks, sweets or side dishes, consider foods that have 30% or less of its total calories from fat and 10% or less of its total calories from saturated fat. To determine the percent of total calories from fat, divide fat calories by the total calories and multiply by 100. (Ex: 15calories from fat ÷ 60 total calories = .25 x100 = 25% of total calories from fat.)
The total fat is the number of fat grams contained in one serving of the food. The different kinds of fat, such as saturated, unsaturated, and trans fat, may be listed separately on the label. High fat, saturated fat and trans fat intake have been linked to chronic diseases. When stocking healthy snacks, sweets or side dishes, a good rule of thumb is to choose foods with less than 3-7 grams of fat per serving, trans fat less than 2 g/serving and saturated fat less than1 g/serving (low fat is considered less than 3 g/serving).
Total carbohydrate on the food label lists the number of grams of carbohydrates per serving. This total is broken
down into grams of sugar and grams of dietary fiber. Added sugars have no nutritional value other than extra
calories that can lead to weight gain. Sugar has also been linked to tooth decay. The USDA recommends
limiting added sugar to 6%-10% of total calories. Choose foods with less than 5 gm of sugar per serving or less
than 1/3 of total carbohydrate from sugar per serving most of the time.
For a list of Healthy items go to: http://www.cspinet.org/schoolfood/school_foods_kit_part2.pdf
Healthy Beverage and Snack Options for Vending Machines:
• All juice products shall be 100% juice without added sugar, sweeteners or herbal supplements.
• All bottled water shall have no added sugar, sweeteners, caffeine, nicotine or herbal supplements. • Container (dispensing) sizes and cost for soft drink/juice/water supplied by the beverage company must
• Signage/advertising on the soft drink/juice/water machines should promote water, 100% juice and/or
• All milk shall be 1%, 1/2% and/or fat free.
• All canned fruit shall be in it’s own juice or packed in unsweetened fruit juice.
• All frozen, dried or dehydrated fruits shall have no added sugar or fat. • All items shall be lower in fat (≤ 5.5 gm of fat per serving or ≤ 30% of total calories*) and low in sugar
(≤ 5 gm of sugar per serving or ≤ 1/3 of total carbohydrate from sugar per serving).
• Due to nutrient density, nuts/peanuts are exempt from the fat restriction.
• All prepared food items shall have calorie level and fat grams posted with item on menu and/or menu
* FDA Food Labeling Nutrient Labeling Guidelines
♥Arkansas College of Public Health; Expectations for College of Public Health Vending Machines
• Ice water
• Bottled spring or sparkling water – regular or flavored
with no sugar
• 100% fruit or vegetable juices – avoid large-size bottles
• Skim or 1% milk
• Coffee and flavored coffees – regular and decaffeinated
• Tea – regular and herb teas – hot or cold
• Coffee/tea creamers of skim milk, 1% milk or fat-free
• Fresh fruit – cut up and offered with low-fat yogurt dip
• Raw vegetables – cut up and offered with fat-free or
low-fat dressing or salsa dip
• Pretzels – served with sweet mustard dip
• Tortilla chips – baked and offered with salsa dip
• Popcorn – lower fat (5 g fat or less/serving)
• Whole grain crackers – (5 g fat or less/serving)
• Angel food cake with fruit topping
• Beverages from “Beverages” list
♦ This is an excerpt from the Minnesota Guidelines to access the full document go to the following website. http://www.ahc.umn.edu/ahc_content/colleges/sph/sph_news/Nutrition.pdf
Elizabeth Ann Becker Psychology, 220 Post Hall, Philadelphia, PA 19131 Tel:(610)660-2894 * Email: [email protected] ________________________________________________________ EDUCATION Ph.D. University of Wisconsin, Madison, WI Delta Certificate in Research, Teaching and Learning University of Wisconsin, Madison, WI B.A., June 2005. Lawrence University, Appleton, WI B.M.
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