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College/University Specific | Hospital Specific | Restaurant Specific
In accordance with Louisiana Act 211, all colleges and universities statewide must adopt smoke-free campus policies. WellSpot designation requires colleges and universities to go one step further and implement a Tobacco-Free Policy. Colleges and universities have the unique opportunity to impact the health of both employees and students, and a Tobacco-Free Policy is one way to highlight your campus as a healthy place to learn and work! For sample policies and tips for implementing on your campus, visit the provided resources.
Colleges and universities have the opportunity to support their students' health behaviors and emotional well-being through student health and wellness services. In order to meet this benchmark, colleges and universities must provide ongoing services related to any of the following topics: tobacco cessation, physical activity, nutrition, mental health (including stress management). Examples of health and wellness services include, but are not limited to the following:
- Recreational center/fitness center accessible to all students
- Group fitness classes
- Personal training classes
- Sports groups or clubs
- On-site health center for medical services, pharmacy services and immunizations
- Tobacco cessation counseling
- Nutrition education sessions
- Stress management classes
- Counseling for stress and/or mental health
Many of these programs can be used interchangeably to serve both employees and students. Colleges and universities may be able to offer programs that meet benchmarks for worksite wellness, as well as student health and wellness services.
In order to meet this benchmark, the main cafeteria or dining hall on the campus must offer and promote at least one healthy menu option during each meal served daily. Listed below are general practices cafeterias can follow to ensure that the menu option is healthy and meets recommended guidelines.
Healthy menu options should include items like:
- Grilled, baked or blackened lean meat/fish
- Raw, baked or steamed vegetables
- Whole grains
- Fresh fruit
Healthy menu options should not include:
- Fried foods
- Meats high in fat
- Excess salt (greater than 800mg)
- Oils high in saturated fats and Trans fats
Healthy food preparation tips:
- Prepare dishes with healthy oils that are low in saturated and Trans fats - such as canola oil, corn oil, olive oil, safflower oil, sesame oil, soybean oil and sunflower oil - but use them sparingly, as they are high in fat calories.
- Use low or no fat dressings on salads and for dips and marinades.
- For recipes that require dairy products, use low fat or fat-free versions of milk, cheese and yogurt.
- Limit butter, margarine, shortening, lard, mayonnaise, creamy salad dressings, heavy creams and foods made with these products.
- Limit added sugar in foods and beverages.
- Use and prepare foods that contain little or no salt, such as unsalted butter and low-sodium broths and sauces.
- Beverages or specialty drinks should include low or no-fat dairy, less than 5g of added sugars and no white refined carbs and Trans fats.
Ideas for promoting healthy option(s):
- Offer healthy food items as the daily special.
- Make healthy food options more visible by placing items first, at eye level or at the register.
- Offer a "grab and go" healthy option.
- Indicate healthy options by using logos, stickers or signs.
- Color code serving utensils and/or food containers to indicate healthy options.
- Make a healthier side the default option served with entrées.
- Display nutrition information for healthy options.