@Eats MeetsA GUIDE TO MENU PLANNING AT WORKSITE MEETINGS

The College of Community Physicians

Of Sri Lanka

Ministry of Health

Nutrition and Indigenous Medicine

Sri Lanka Medical

Nutrition Association

Eats @ Meets

A GUIDE TO MENU PLANNING AT

WORKSITE MEETINGS

Contributors to the development of the guide to menu planning at worksite meetings: Eats @ Meets

Dr. Carukshi Arambepola

Dr. Deepika Attygalle

Dr. Manoji Gamage

Prof. Nalika Gunawardena

Dr. Renuka Jayatissa

Dr. Himali Jayakody

Dr. Jayani Tennakoon Jayaweera

Dr. Shiromi Maduwage

Dr. Virginie Mallawaarachchi

Dr. Paba Palihawadana

Dr. Susie Perera

Dr. Sathira Perera

Dr. Shamini Prathapan

Dr. Sameera Senanayake

Dr. Nimali Vidanapathirana

Dr. Nalinda Wellappuli

It is with great pleasure that I send this message on the occasion of “Eats @ Meets”.

One of the life's greatest pleasures is 'Eating'. There are many varieties of food to be

eaten, there are many ways to prepare these food and people are crazy of taking

variety of food in different tastes. Why we should worry, because our food choices,

lifestyle and our surroundings all affect our health. Choosing the right food help us

live better lives. Diets which are low in fruits, vegetables, less ber and whole

grains, and are high in fat, saturated fat, salt and sugars are associated with four of

the 10 leading causes of death: heart disease, some types of cancer, stroke and type

II diabetes.

According to the guide, as adults, we should be choosing: ve servings of vegetables

and fruit per day. Unfortunately, the foods and beverages available at meetings and

conferences are often unhealthy.

It is indeed commendable to see the College of Community Physicians of Sri Lanka

jointly with taking the leadership role in Sri Lanka Medical Nutrition Association

focusing on providing healthy food menus to the public, which is a timely need of

our health system. I strongly believe that this is the path to take out healthy food

standards to the next dimension.

Dr. P. G. Mahipala

Director General of Health Services

Ministry of Health, Nutrition & Indigenous Medicine

Message from the Director General of Health Services

Message from the College of Community Physicians of Sri Lanka (CCPSL) and Sri Lanka Medical Nutrition Association (SLMNA)

The Ministry of Health has identied establishing 'health promoting workplaces' as

a prime need of the country towards combating chronic non communicable

diseases. One way that employers of workplaces could contribute to this concept

is by enhancing the health of employees by helping them to eat smart. Easy access

to healthier food and beverages at work encourages healthier lifestyles among

employees. Workplace practices and policies that support such access will enable

employees to choose healthier food and beverages throughout the day. In

particular, providing healthier food and drink options at worksite meetings,

conferences and events organized for employees and visitors will set a new trend in

healthy eating practices.

This booklet provides guidance, standards and suggestions and options to improve

dietary practices that promote health at work places. We hope this booklet would

create a culture of wellness at meetings, which is an important way to encourage

healthy eating, foster healthier work environments and cultivate social norms

around healthier behaviour.

We would like to thank the World Health Organization for support extended to

complete this activity. Many ideas presented in this book have originated from our

experience and available scientic literature. We pay our gratitude to the members

of CCPSL and SLMNA who have met many times as a virtual group, providing us

with their fullest support to complete this book.

Dr. Deepika Attygalle PresidentCCPSL

Dr. Renuka JayatissaPresidentSLMNA

Table of Contents

1. Introduction ................................................. 01

2. What are 'Healthy Meeting Meals'? ................ 02

3. Standards to follow when providing .............. 05

healthful choices

4. Beverage Options .......................................... 09

5. Sample menus for Breakfast ........................... 10

(per serving)

6. Sample menus for Lunch and Dinner .............. 12

7. Dessert Options ........................................... 13

8. Snack Options .............................................. 14

9. Tips for snacks at different times ................. 18

of the day

10. Tips for Implementing the Standards ............. 20

Over the last few decades, several chronic diseases such as heart disease, diabetes,

stroke and some cancer have increased substantially in Sri Lanka. It leads to a heavy

burden of disease among individuals as well as their families. There is a strong

relationship between diet and these diseases. Diet contributes to development of

several risk factors of these diseases, such as high blood pressure, high lipids, high

blood sugar and overweight/obesity. For example, a diet rich in sugar, salt and fat

and sugar-sweetened beverages is shown to contribute to obesity. These facts

necessitate us to promote healthy food choices not only at home but also at

workplace.

As professionals, ofcial or business meetings are unavoidable. Due to the

complexity of the decision making process, some of these meetings continue for

long periods of time. It has therefore become conventional to serve food and

beverages at these meetings often resulting in additional intake of food. It is also

observed that food served at these meetings can be unhealthy. This is an added risk

to the sedentary lifestyle at work place comprising long duration of physical

inactivity.

Meetings can create unhealthy practices and a silent way of introducing risk factors

for NCDs. People who frequent meetings during the course of a day are more

susceptible. Most individuals would not plan their meals or calories for a day. Eats

at meetings would therefore be an additional. For example most people would

have had their breakfast when they come for a meeting where a 'breakfast type

meal' is offered. Hence the usual conception of Breakfast snack should not be

customary. Sizes and ingredients just as much as the actual selection of the items

are therefore important in the planning of these meals.

Food guidelines for meetings are intended to promote behaviour that increases

access to healthy foods and promote healthy eating habits among all attendees. It is

important for all organizations to have a healthy workforce, who with improved

quality of life will contribute to enhanced productivity of the organization. By

formulating and disseminating food guidelines, it could be expected to induce a

positive change of knowledge / attitudes of the meeting planners on healthy food

choices for meetings. It would also generate a sense of willingness of the food

industry to market healthy food menus for meetings and events. This will, in the

long run create an actual change in the food consumption pattern at meetings.

1. Introduction

(01)