Healthy Eating Checklist for Meeting and Event Planners

Have you checked with your caterer about …? 
[ ] time required for catering requisition
[ ] availability of your requests

Have you asked for the following to be served at each meal …?
[ ] vegetables and/or fruits
[ ] whole grain products
[ ] protein (meat, poultry, fish, eggs, nuts, legumes)
[ ] lower fat milk products (made with skim or partially skimmed milk)

Have you requested …?
[ ] seasonal, locally grown produce
[ ] other BC products


Have you considered the following in your choice of menu items …?

Beverages
[ ] fruit and/or vegetable juices as refreshments
[ ] lower fat milk (skim or 1% M.F.)
[ ] milk and soy milk for coffee and tea
[ ] pitchers of water or local bottled water on the tables

A.M./Breakfast Options
[ ] small wholegrain bagels or muffins (or larger ones cut into halves or quarters)
[ ] protein options: nut butters/yogurt/eggs (poached or boiled)
[ ] fresh fruits (whole or cut up)

P.M./Lunch/Dinner Options
[ ] no more than 100 – 125 g portions of lean meat, fish or skinless poultry
[ ] grilled, baked or poached meats, fish and/or poultry
[ ] at least one vegetable item per meal
[ ] a vegetarian option
[ ] options for people with allergies to nuts, dairy and eggs
[ ] vegetable broth based soups without added MSG
[ ] whole grain breads/wraps/rolls/crackers
[ ] lower fat dips, dressings (offered on the side)

Snacks and Dessert Options
[ ] fresh fruits (whole or cut up)
[ ] fruit salad with lower fat yogurt
[ ] cakes cut into smaller, 5 cm (2”) squares
[ ] small cookies (5–6 cm or 2–2 1/2” diameter)
[ ] whole grain or fruit based bars