Program Info

Eat Well Wichita County is one goal of the Health Coalition of Wichita County.

VISION

Wichita County will be a healthy community with healthy people and an excellent quality of life that supports health and well-being.

Characteristics of a Healthy Community
Wichita County is a community in which citizens enjoy a good quality of life, and are physically, orally, and mentally healthy. Community members implement and maintain a healthy lifestyle that involves being active; having access to, and seeking preventative care; being well informed; and able to access and utilize resources such as health services, public transportation, and healthy foods.


Membership is FREE

Your restaurant can play an active role in the health of the community.

Our Registered Dietitians will review existing menus to establish which items meet the healthy criteria guidelines. We are not the “food police;” we will only offer healthy suggestions upon request.

If a menu item fits, we ask that you identify those items by making the Eat Well logo visible to your customers. We will then advertise your restaurant(s) in our Eat Well promotions at no cost

Here is a summary of how the program works:

  • A Registered Dietitian confidentially evaluates your recipe(s) to determine which ones meet the established healthy nutritional criteria guidelines.
  • Qualifying menu items receive the Eat Well designation
  • Restaurants are authorized to use the Eat Well logo as they choose for advertising (i.e. new menu, menu insert, menu stickers).
  • Your restaurant will receive free advertising in our Eat Well promotions.
  • You will have access to a Registered Dietitian for recipe inquiries including tips on how to make a recipe healthier without sacrificing taste.
  • Health Educators will be available to provide staff education for restaurant employees if desired.

Take into consideration these points as you consider Eat Well:

  • Across the nation, local governments have already begun implementing ordinances to regulate the nutritional content of restaurant offerings.
  • It is likely that this trend will continue throughout the United States as healthcare costs and obesity rates continue to rise.
  • Restaurants will benefit from taking a proactive approach to address these issues before law requires it.
  • Consumers are beginning to expect nutritional information for all food consumed and restaurants may benefit from having this information available.
  • The Eat Well program will assume responsibility for the accuracy of the nutritional information based on the recipes submitted. This limits the burden on restaurants.
  • Eat Well allows the opportunity to identify/create a business-friendly solution for the obesity crisis.
  • Viable Business Opportunity: Increased access to health-conscious customers (for new and current) who have dietary restrictions but still would like to support their favorite restaurant.
  • Market trends reveal that consumers prefer healthier products and like to support socially responsible companies, putting your businesses in a prime position to empower individuals to make healthier choices and encourage the consumption of healthier foods.
  • Free publicity/marketing about Eat Well approved meal options.

The best part of the Eat Well program are the numerous benefits that are provided to your consumers.

Your concern about their health will create goodwill and invaluable word of mouth promotion.


Nutrition Criteria

The healthy menu criteria are based on the Dietary Guidelines for Americans which suggests a balanced diet consisting of fruits, vegetables, whole grains, low fat dairy and lean protein. These guidelines recommend consuming a variety of nutrient dense foods with minimal saturated fats, trans-fats, cholesterol, sodium, and added sugars.

Entire Meal including Entrée and 2 sides:
  • 700 Calories
  • 8g Saturated Fat
  • Zero grams Trans-Fat
  • 750mg Sodium
  • No Fried Foods
  • No Hydrogenated or Partially Hydrogenated Oils
Single Entrée Item:
  • 300 Calories
  • 3.5g Saturated Fat
  • Zero grams Trans-Fat
  • 325mg Sodium
  • No Fried Foods
  • No Hydrogenated or Partially Hydrogenated Oils
Side Item:
  • 200 Calories
  • 2g Saturated Fat
  • Zero grams Trans-Fat
  • 215mg Sodium
  • No Fried Foods
  • No Hydrogenated or Partially Hydrogenated Oils
Entire Meal including entrée and 2 sides Recommendation Rationale:
  • Calories: 700 1/3 of average DRI for men and women>
  • Saturated Fat:8g 10% total calories, consistent with DGA
  • Trans-Fat: 0g Trans-Fat is limited to zero
  • Added Sugar: Minimal, based on the DGA 2015-2020
  • Sodium: 750mg 1/3 of DRI
  • Carbohydrate: NA Not included due to too many variables required for each individual’s meal plan. This information should be available for the customer to make an informed decision about meal choices
  • * Protein: 15-20% calories
  • 26-35g Consistent with DRI – Recommended but NOT required to meet criteria
  • * Fiber: 7g Recommended but NOT required to meet criteria
  • No fried foods, No Hydrogenated or Partially Hydrogenated Oils
For a Single Entrée Item:

Recommendation Rationale

  • Calories: 300 Calories from entrée will be majority of meal, 43% recommended calories per meal
  • Saturated Fat: 3.5g 10% total calories, consistent with DGA
  • Trans-Fat: 0g Trans-Fat is limited to zero
  • Added Sugar: Minimal, based on the DGA 2015-2020
  • Sodium: 325mg Amount proportional to recommended entrée calories
  • * Carbohydrate: NA Not included due to too many variables required for each individual’s meal plan. This information should be available for the customer to make an informed decision about meal choices
  • * Protein: 15-20% calories
  • 11-15g Consistent with DRI – Recommended but NOT required to meet criteria
  • * Fiber: 3g Recommended but NOT required to meet criteria
  • No fried foods, No Hydrogenated or Partially Hydrogenated Oils
For a Side Item

Recommendation Rationale

  • Calories: 200 Calories from sides are generally less than entrée items. Assuming 2 sides/meal.
  • Saturated Fat: 2g 10% total calories, consistent with DGA
  • Trans-Fat: 0g Trans-Fat is limited to zero
  • Added Sugar: Minimal, based on the DGA 2015-2020
  • Sodium: 215mg Amount proportional to recommended entrée calories
  • * Carbohydrate: NA Not included due to too many variables required for each individual’s meal plan. This information should be available for the customer to make an informed decision about meal choices
  • * Protein: NA Consistent with DRI – Recommended but NOT required to meet criteria
  • * Fiber: 2g Recommended but NOT required to meet criteria
  • No fried foods

Recipe Analysis Process

These are the Eat Well recipe analysis guidelines to be followed by the Restaurant and Registered Dietitian (RD). Variations in time line will be adjusted as necessary.

Month 1:
  • Restaurant completes and submits Eat Well application to the Obesity Sub Committee
  • RD provides Eat Well Recipe Analysis Questionnaire to Restaurant
  • Restaurant completes & submits questionnaire to RD
  • RD reviews recipe(s) & Recipe Analysis Questionnaire
Month 2:
  • RD to complete Nutritional Analysis of recipe(s) using a Eat Well approved USDA based nutrition software
Month 3:
  • If necessary, RD to develop adjustment options for recipe(s) to meet Eat Well nutritional criteria
  • RD to submit analyzed recipe to restaurant for review>
Month 4:
  • Restaurant to review RD recommendations
  • If necessary, restaurant to work with RD recommendations to adjust recipe (ie: adjusting ingredient amounts, testing new ingredient products, etc.)
  • Restaurant offers and promotes Eat Well menu items.