Goal
Provide healthy meals (such as low-energy/ low-sodium meals) at 100% of the targeted facilities by 2025.
Healthy meal in the foodservice industry
SHiDAX Contract Food Service Corporation
| Verification status | Verified Find out more |
|---|---|
| NAF SMARTness index | High Find out more |
| Progress status | Off course See progress details |
| Targeted location | National - Area where our consigned foodservice facilities are located |
| Targeted population | Specific population group(s) |
| Targeted population age | Specific age group(s) |
| Targeted population specific age | From 12 to 65 years old. (Students and office workers) |
| Targeted population sex | All |
| Duration | January, 2022 - December, 2025 |
Goal action plan
Improve food environment where low sodium meals are available through co-developing delicious low sodium meals/ processed foods. Encourage customers who are indifferent to health to make healthy food choices by adding value to food, such as by providing healthy meals as event-related meals. Educate registered dietitians/ nutritionist and licensed cooks who work at corporate cafeterias on how to provide healthy meals.
Progress
Indicator
| Primary indicator | Ratio Of The Targeted Facilities Where Healthy Meals (Such As Low-Energy/ Low-Sodium Meals) Are Provided |
|---|---|
| Indicator monitor | Monitoring whether healthy meals are provided by checking one months data extracted from the database of the meal planning system for all the targeted facilities. Data is checked monthly. |
Reports
| Stage | Measurement Date | Value | Status |
|---|---|---|---|
| Baseline | 2021 | 70.3% | |
| Progress report | December 2023 | 79.9% |
Off course
The reported progress indicates that the expected level thus far had not yet been achieved and is not expected to be achieved by the end date, but as the end date is not yet reached, it could be still be possible to reach and maintain the target level.
|
| Target | December, 2025 | 100% |
Nutrition Action Classification
Enabling
- Financial
- Operational
- Leadership and governance
- Research monitoring and data
Policy
- Food environment
- Food supply chain
- Consumer knowledge
- Nutrition care services
Impact
- Undernutrition
- Diet
- Obesity and diet-related NCDs
- Food and nutrition security
