V. Food Assessment Research: Morris Community Dining At Work
Additional findings
Morris Healthy Eating Partner— Stevens Community Medical Center Cafeteria Survey As a Morris Healthy Eating health care partner, the Stevens Community Medical Center (SCMC) conducted a cafeteria survey in August 2009. The survey assessed SCMC staff members’ attitudes toward food served in the cafeteria as well as possible changes that could be made to make healthy foods easier to access. Employees were asked about current cafeteria options, their attitudes about healthy food options, and actions that SCMC could take to make it easy for employees to eat healthy in the cafeteria. More than 100 staff members completed the survey, with most (78 percent) eating at the SCMC cafeteria three to five times per week or more. Key findings—
Menu enhancements, nutrition information, and a “healthy option of the day” would be welcomed by employees at the SCMC cafeteria and may increase healthy eating at SCMC.
• Eight-five percent agreed that they would eat healthier if healthy food options they liked were served. • Eight percent indicated that they are in favor of a “healthy option of the day” served at the cafeteria. • Fifty-three percent thought that they would eat healthier if nutrition information was provided. • Fifty-seven percent disagreed that “meatless” options would help them toward healthier eating. • In response to the statement “I would eat healthier foods in the SCMC cafeteria if healthy food options were local and organic,” 26 percent agreed, 38 percent disagreed, and 36 percent were undecided. Overall results indicated that employees are satisfied SCMC’s food offerings and affordability. Nearly all staff members provided narrative comments offering valuable direction for future food options. The most frequent comments included appreciation for the great food and good benefit it provides to SCMC employees; appreciation for fresh fruits being offered regularly; requests for more salads and a salad bar; requests for more fruits, vegetables, and fresh foods; and suggestions for healthier options (such as more salads with lighter vinegar and oil based dressings rather than creamy dressings), and variety in meat offerings.
MORRIS HEALTHY EATING INITIATIVE
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