Theme
Nutrition is of growing concern to many Canadians who are becoming more aware of the importance of a balanced diet to health and a general feeling of well being. A successful food service company has a responsibility to its customers to provide a nutritious and well balanced menu. This is a responsibility that we take very seriously. We believe that it is not enough just to provide healthy menu selections. It is also important to educate or gently remind our customers about nutrition. Towards this end we organize a "Nutrition Week" in our accounts every year. The Nutritional Programme involves four basic components which are outlined below.

Decor

1. Decorate the cafeteria and dining area with posters from the Canadian Dietetic Association and the Ontario Milk Marketing Board. These posters outline "Canada's Food Guide" as well as basic principles of healthy eating habits.
2. Post signage well in advance which advertises Nutrition Week and associated events.
3. Set up displays of "Canada's Food Guide to Healthy Eating" and suggested servings.
4. Post signs at the various serving stations which make healthier eating suggestions. For instance, a sign at the condiment stand might suggest using milk portions instead of creamers in tea and coffee to reduce fat and cholesterol intake.

Nutrition Week Menu
For organizational purposes we divide the week into five categories of nutritional concerns. Each day we focus on one aspect of nutrition and design the menu for each day to highlight that specific aspect of nutrition. We divide Nutrition Week into the following five categories:

Monday	"Canada's Food Guide to Healthy Eating": Since the food wheel was a post-war solution to nutrition that may no longer be relevant, our emphasis has now shifted to the Food Pyramid. The Food Pyramid places pastas, cereals, breads and grains in the majority, and fats, oils, and sweets in the minority.
Tuesday	Towards a Healthy Weight: The term "Healthy Weight" indicates a wide range of acceptable weights for height. Healthy Weight also indicates a move away from values such as "desirable or ideal" to a weight geared to "health" and a "realistic" body image. Tuesday's programme stresses sensible dieting, realistic goals and the Body Mass Index as a useful tool for assessing one's weight as it relates to their health.
Wednesday	Dietary Fibre: Wednesday's programme focuses on the importance of fibre in a well balanced diet. We highlight the various forms of fibre, their functions, as well as foods which are good sources of dietary fibre.
Thursday	Cholesterol: High blood cholesterol levels increase the risk of heart disease, this is common knowledge. In Thursday's programme we focus on ways in which individuals can control their blood cholesterol levels through their diet.
Friday	The Practice of Nutritional Eating: During the final day of Nutrition Week we stress the practical aspects of Nutrition. Smart shopping, and interpreting product labels as well as the importance of moderation and variety in a balanced diet.