Table 2 Nutrition practices and policies described by a sample of managers of recreational facilities in Alberta
Changes to improve nutritional qualitya | Areas addressed by nutrition policiesa |
|---|---|
Substitution of less healthy for more healthy items (eg. granola bars replace chocolate bars, baked chips replace fried chips, milk replaces soft drinks) | Availability of healthy optionsb (eg. minimum percentage of healthy options, removing unhealthy options, substitution of healthy for unhealthy options) |
Addition of healthier items (eg. sandwiches, salads, fruit, milk added to menus) | Specific nutrients and food groups (eg. no trans fats, low sugar) |
Removal of less healthy items (eg. removal of chocolate bars, chips, sugar sweetened beverages) | Aesthetics (eg. healthy foods attractively and prominently displayed) |
Using healthier preparation methods (eg. baking instead of frying, healthier cooking oils) | Pricing (eg. healthy foods competitively priced) |
Bringing in vendors perceived to offer healthier choices (eg. Pita Pit, Booster Juice) | Provision of information (eg. menu labelling, food rating systems) |
| Â | Portion size (eg. reduced portion size) |
| Â | Allergies and food safety (eg. no nuts, no food from home) |