Healthy Eating Checklist for All Food Preparation Staff

Do your meal options contain …?
[ ] vegetables and/or fruits
[ ] protein sources (meat, poultry, fish, eggs, nuts, legumes, etc.)
[ ] whole grain
[ ] lower fat milk products

Have you considered …?
[ ] seasonal, locally grown produce
[ ] other local foods

Beverages
[ ] lower fat milk (less than 2% MF)
[ ] 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/back bacon/turkey bacon
[ ] 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
[ ] at least one vegetable item per meal
[ ] vegetarian option
[ ] 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 low-fat yogurt
[ ] whole grain or fruit based bars
[ ] cakes cut into 5 cm or 2” squares
[ ] small cookies (5–6 cm or 2–2 1/2” diameter)

For a list of B.C. food products, see the BC Agriculture Products Directory

For a list of seasonally available B.C. produce, see the BC Association of Farmer’s Markets.